1、Christmas pie

Combine a few key Christmas flavours here to make a pie that both children and adults will adore

Christmas pie recipe

Ingredients

Method

Heat 1 tbsp oil and the butter in a frying pan, then add the onion and fry for 5 mins until softened. Cool slightly. Tip the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts and thyme into a bowl. Add the onion and cranberries, and mix everything together with your hands, adding plenty of pepper and a little salt.
  • Cut each chicken breast into three fillets lengthwise and season all over with salt and pepper. Heat the remaining oil in the frying pan, and fry the chicken fillets quickly until browned, about 6-8 mins.
  • Roll out two-thirds of the pastry to line a 20-23cm springform or deep loose-based tart tin. Press in half the sausage mix and spread to level. Then add the chicken pieces in one layer and cover with the rest of the sausage. Press down lightly.
  • Roll out the remaining pastry. Brush the edges of the pastry with beaten egg and cover with the pastry lid. Pinch the edges to seal, then trim. Brush the top of the pie with egg, then roll out the trimmings to make holly leaf shapes and berries. Decorate the pie and brush again with egg.
  • Set the tin on a baking sheet and bake for 50-60 mins, then cool in the tin for 15 mins. Remove and leave to cool completely. Serve with a winter salad and pickles.

  • https://www.truecookbook.com/recipe/christmas-pie-3988/

    2、Roasted Pumpkin Pie-Spiced Almonds

  • Makes: 22 servings
  • Serving Size: 1/4 cup
  • Makes: 5-1/2 cups
  • Prep: 50 mins
  • Cool: 30 mins
  • Bake: 10 mins 350°F
  • Roasted Pumpkin Pie-Spiced Almonds recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 10 minutes. Cool on a wire rack for 30 minutes. Meanwhile, reduce oven temperature to 325 degrees F. Grease a 15x10x1-inch baking pan; set aside.
    2. In a bowl, whisk together egg white and water until frothy. Stir in granulated sugar, brown sugar, pumpkin pie spice, and salt. Stir in cooled nuts. Spread nuts in a single layer in the prepared pan.
    3. Bake about 20 minutes or until nuts appear dry, stirring once halfway through baking. Transfer nuts to waxed paper, separating into individual pieces or small clusters; cool completely. Divide nuts among clear gift bags. Tie bags closed with string and place in tins.

    3、Apple Pie-Spiced Hot Tea Mix

  • Makes: 16 servings
  • Makes: 4 gift mixes (4 servings per mix)
  • Start to Finish: 15 mins
  • Apple Pie-Spiced Hot Tea Mix recipe

    Ingredients

    Method

    1. Cut four 7- to 8-inch squares of double-thick 100%-cotton cheesecloth. Divide cinnamon sticks, crystallized ginger, allspice, and cloves among cheesecloth squares. Tie closed with clean kitchen string. Divide tea bags, apple chips, and spice bags among four decorative containers. For each gift: Give 1 spice bag, 1 container of apple chips and tea bags, and the serving directions.
    2. To serve each gift, in a medium saucepan, combine spice bag and 4 cups water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Remove saucepan from heat. Add apple chips and tea bags to spiced water mixture. Let tea steep for 5 minutes. Remove and discard tea and spice bags.

    4、Banana-Butterscotch Cream Pie

  • Makes: 8 servings
  • Prep: 40 mins
  • Bake: 14 mins to 16 mins 450°F
  • Chill: 4 hrs to 24 hrs
  • Banana-Butterscotch Cream Pie recipe

    Ingredients

    Method

    1. Preheat oven to 450 degrees F. If using, prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. (If using refrigerated piecrust, follow package directions.)
    2. In a 6-ounce custard cup stir gelatin into the cold water; set aside to soften.
    3. In a large saucepan combine 1 cup of the brown sugar and the butter. Cook and stir over medium heat for 10 to 12 minutes or until mixture is slightly dark brown in color and smells almost burnt. Immediately add cream (mixture may sputter). Remove from heat.
    4. In another small saucepan heat milk just until bubbly around the edges. Remove from heat.
    5. In a medium bowl stir together the remaining 1/2 cup brown sugar, cornstarch, flour, and salt. Add egg yolks, egg, and vanilla. Whisk about 1 minute or until fluffy. Gradually stir hot milk into egg mixture. Add egg mixture to cream mixture in saucepan. Cook and stir over medium heat about 15 minutes or until thickened and bubbly. Remove from heat; stir in gelatin mixture.
    6. Cut bananas into 1/2-inch slices; fold into cream mixture. Pour into pastry shell. Cover surface of filling with plastic wrap and chill pie for 4 to 24 hours.
    7. Before serving, fill a small, heavy resealable plastic bag with melted white chocolate. Fill another bag with melted dark chocolate. Snip a small hole in one corner of each bag. Pipe chocolates over pie.

    More...