NANNA'S RUM BALLS

A lot of us have hand written recipes from our relatives which come out this time of year.  I have only verbal recipes from my Mum who got some of her lessons from her mother the same way. One of our family traditions on Christmas Day is to have rum balls after lunch has gone down a bit.   These were always made for us by my mother in law. They are better made and left in the refrigerator for a couple of weeks to mature.  There are a few things you must do, you must use butter and OP Rum.  I doubled the recipe and as Nanna did doubled the OP Rum (the handwritten amount in the recipe on the side).  I never could see the benefit of the cake crumbs but she swore they wouldnt work the same without them.  Dont forget to buy the chocolate sprinkles they run out often in the shops around here at Christmas time.  I used 3 packets 125g size for the double batch. They are great with coffee.  I used a tablespoon measure and it made 50 maybe they should have been a bit smaller.

In case you cant read the writing here is the recipe doubled.

250 grms butter (must be real butter no substitues)

500 grams icing sugar

4 Tablespoons Cocoa

Mix these together then add:

4 rounded tablespoons coconut

1/2 cup stale cakecrumbs (approx l muffin)

1/2 cup chopped almonds

1 cup sultanas

4 tablespoons OP rum 

Roll into balls about chocolate size and roll in chocolate splinters.  Refrigerate until eaten.

 LORD HOWE ISLAND (NSW)

Just had a perfect week at Lord Howe Island - didnt cook at all.  Had beautiful Sour Dough Bread at one of the combined shop/restaurants and have put some starter on which should have me cooking by the end of the week.

I took a lot more photos of foods we ate and the scenery if you like looking at holiday photos you can find them at Lord Howe Island Holiday November 2010

100% Whole Wheat Christmas Stollen 
from Healthy Bread in Five Minutes

I decided to skip the next listed Bread Braid and do the following one instead.  My family all like mixed dried fruit in cakes, scones, dampers etc. so I knew it  should be popular.
I didn't have any marzipan or almonds so I omitted them and I did use brandy.

I had seen a five braid dough and thought I would try that shape as I was cooking it in the kitchen oven and could use a long tray.

The shape looked good initially. I didnt photograph it though and I decorated it with cherries and walnuts. This was a mistake as it opened up and the cherries were very crooked.  I overcame this by putting more cherries on it and adding some vanilla icing.

The family all enjoyed eating it and as I used a full half quantity in the loaf it went a long way.

ROCKMELON (CANTALOUPE) WITH CINNAMON PRESERVES

I finished the process of making these this morning and am uncertain as to whether I like it or not.  Its simply rockmelon, sugar, lemon juice and a cinnamon stick.This was a large 2K melon before I cut it up and I didnt get much from it.  As suggested it would probably be nice on good quality ice cream.The original recipe I comes from breadmakingblog.breadexperience if you want to give it a try yourself.

There are lots of really good photos of bread making at this site and I like the idea of making toppings for the bread.  I dont have a proper canning kit but for something this small I simply boil the jars and keep it in the refrigerator.

I decided the next day to try it with philly cheese on toast..