A Very Mystic Christmas (The Mystic Wolves) (12 page)

Yorkshire Pudding

Prep Time:
15 minutes

Cook Time:
25 minutes

Leave batter to rest:
30 minutes

Total Time:
1 hour, 10 minutes

Yield:
Depends on size of tin used.

Ingredients

4 large, fresh eggs, measured in a jug

Equal quantity of milk to eggs

Equal quantity of all purpose/plain flour to eggs

Pinch of salt

2
Tbs. lard, beef dripping or vegetable oil

Preparation

1.
       
Heat the oven to the highest temperature possible. However, do not exceed 450F/230C or the fat may burn.

2.
      
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

3.
      
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

4.
     
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

5.
      
Place a pea-sized piece of lard, dripping or ½ tsp. vegetable oil into a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps. of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

6.
      
Leave to cook until golden brown approx. 20 minutes. Repeat the last step again until all the batter is used up.

White Christmas Slice

Submitted by Christine Bell

Ingredients

500g white chocolate melts

1 ½ cups of rice crispies

100g red glaze cherries, halved

160g almonds, roasted, halved

160g sultanas

1 cup desiccated coconut

1 teaspoon vanilla extract

Method

1.
       
Line a baking pan with baking paper.

2.
      
Melt the chocolate in a heatproof bowl over a saucepan of simmering water.

3.
      
Fold in the remaining ingredients.

4.
     
Pour mixture into the prepared pan, pressing down with a large metal spoon.

5.
      
Refrigerate for 4 hours or until set.

6.
      
Turn slice onto a chopping board. Using knife that has been dipped in hot water, cut into squares.

7.
      
Serve.

Australian Pavlova

Ingredients

1/2 cup egg whites, at room temperature (from about 4 eggs)

1/8 tsp. cream of tartar

1/8 tsp.
salt

1 cup granulated sugar

1 1/2 tsp. cornstarch

1 Tbs.
raspberry vinegar or red wine vinegar

1/2 tsp.
pure vanilla extract

1 1/4 cups heavy cream

2 Tbs. light brown sugar, packed

2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as
peaches.

10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries

Directions

1.
       
Preheat oven to 350 degrees.

2.
      
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy.

3.
      
Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more.

4.
     
On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle).

5.
      
Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk.

6.
      
Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned, about 45 minutes more.

7.
      
Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

8.
     
Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle.

9.
      
To serve, slice into wedges with a serrated knife.

About The Author

A homesick Aussie living amo
ngst the cactus and mountains of Arizona, Belinda Boring is a self-proclaimed addict of romance and all things swoon worthy.

With all that excitement, it wasn't long before she began writing, pouring her imagination and creativity into the stories she dreams. Whether urban fantasy, paranormal romance or romance in general, Belinda strives to share great plots with heart and characters that you can't help but connect with. Of course, she wouldn't be Belinda without adding heroes she hopes will curl your toes.

Surrounded by a supportive cast of family, friends and the man she gives her heart and soul to, Belinda is living the good life. Happy reading!

You can find Belinda Boring:

Facebook:
www.facebook.com/pages/Belinda-Boring-Author/200626723318915

Twitter:
https://twitter.com/BelindaBoring

Official Website:
www.thebookishsnob.com

Other books by Belinda Boring

The Mystic Wolves series

The Mystic Wolves

Forget Me Not

Testing Fate

Forever Changed

Other titles

Broken Promises

Enchanted Hearts

Loving Liberty