On the shelf, days of Christmas

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It’s beginning to cost a lot like Christmas,

Credit cards and cash are flying here and there.

 

We’re beginning to spend a lot like Christmas,

Financial status? No-one really seems to care.

It’s beginning to feel a lot like Christmas,

Shopping trolly racers, do beware.

 

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It’s beginning to look a lot like Christmas.

Tinsel, sparkle and bling, hanging everywhere.

It’s beginning to sound a lot like Christmas.

Christmas Carols, syncing, to prepare.

 

It’s beginning to remind me of the smells of Christmas,

mince pie aromas, wafting from ovens.

these days, we’re buying synthetic?

well, it’s cheaper, if you pay by a half dozen.

 

But, It’s beginning to worry me a lot like Christmas,

extravagantly buying gifts, much too fast.

this will be a new year reminder … after Christmas.

when we’re asking the banks for credit, loans and extra cash.

 

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Victoria Healing ~ 7.12.2017

Off the shelf days of Christmas

 

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Traditional Mince Pies like Momma used to bake

INGREDIENTS

  • 360g (2 cups) dried mixed fruit
  • 200g (1 cup, firmly packed) brown sugar
  • 1 Granny Smith apple, peeled, quartered, cored, coarsely grated
  • 40g butter, melted
  • 2 tablespoons brandy
  • 3 teaspoons finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • Pinch of ground nutmeg
  • 1 egg, lightly whisked
  • White sugar, to dust

PASTRY

  • 300g (2 cups) plain flour
  • 70g (1/3 cup) caster sugar
  • 160g chilled butter, chopped
  • 1 egg yolk
  • 2 tablespoons iced water

METHOD

  • Finely chop half the mixed fruit. Place in a large bowl. Add the brown sugar, apple, butter, brandy, lemon rind, lemon juice, cinnamon, mixed spice, nutmeg and the remaining mixed fruit. Stir until well combined. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.
  • Transfer fruit mixture to a fine sieve over a bowl and stir to remove excess liquid
  • To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together (see tip 1). Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry.
  • Line twenty muffin pans with pastry. Divide the fruit mince among the pastry cases. Top with pastry stars. Brush lightly with egg and dust with sugar. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely. Now dig in.
  • Can be kept in airtight container for 3- days.

 

 

 

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