Our Christmas in Australia
Our first tree after moving overseas.
Our christmas Traditions
We have some things that we generally do, but as a rule, as a tradition, we always incorporate these things into our holiday.
A Christmas tree
Wreaths, one for the front door, this wreath is generally artificial. However, we put fresh wreaths made of balsam or pine.
Assorted Christmas figurines such as angels, Santa Claus, ceramic trees, and snowmen. Candy dishes and sleds.
What are your favorite Christmas traditions?
Our meal traditions with occasional extras that guests bring
Baked, glazed ham
Mashed potatoes - but in the not traditional way
homemade macaroni and cheese
and for dessert -
Pineapple, brown sugar glazed baked ham
Pineapple and brown sugar glazed, baked ham
1 spiral ham about 4.5kilos or 10 pounds, fully cooked
1 cup (240m) of pineapple juice
1 Cinnamon stick
1/2 cup of brown sugar (90 G)
5 whole cloves
Boil the Pineapple juice, cinnamon stick, brown sugar and cloves in a pan until thick.
Brush the liquid onto your ham, remembering to get the glaze between the slices.
Place the ham into the oven on 165 c (or 325f) for about 90 minutes.
Let rest for 15 minutes before serving.
This ham is so delicious, it is moist, flavorful and excellent hot or cold.
I love baking and when I bake this, my home smells so festive and I feel it just brings a real sense of comfort, that being at home feeling and so much better when you are surrounded by your family and friends.
I hope that you enjoy it as well.
Cheesy mashed potatoes
Cheesy mashed potatoes
12 medium size potatoes, peeled and chopped
8 tablespoons of butter
1/4 teaspoon of salt and another of pepper
1 cup of shredded cheddar cheese.
After you have boiled the chopped potatoes, put into a mixing bowl 1/2 of the butter, add the hot, drained potatoes, and add the remaining butter, salt, and pepper. Mix with an electric mixer, while slowly adding the cheese, if you find that the potatoes become too thick, gradually add some milk until the desired consistency.
as a variation, you can also add onion powder or garlic powder, I'd say about 1/2 teaspoon, depending on your taste.
I also like to make mashed potatoes using onion. I cut up an onion into small pieces and boil it with the potatoes and drain when done. I then use my mixer to mix the potatoes, onion and some butter. Delicious.
Homemade Macaroni and cheese
Homemade Macaroni and cheese with sour cream
2 cups of elbow macaroni
16 oz container of sour cream
8oz shredded cheddar
4 oz Monterey Jack cheese
1/2 can of evaporated milk.
Boil pasta until al dente (firm to the bite)
in a bowl mix the hot pasta with the sour cream and cheeses
Transfer to your baking dish and lay out evenly
add 1/2 can of evaporated milk all over the top and then equal part water (Or alternatively, use warm milk)
1 tablespoon of melted butter
1 cup of breadcrumbs (unseasoned)
1/2 cup of shredded cheddar cheese
Mix the butter and breadcrumbs together in a bowl, then mix in cheese, add to the top of the macaroni and cheese and bake in the oven until golden brown.
350f for about 30 minutes.
*Another variation to this is to also add 4ox of Colby cheese*
Many people also prefer to melt the cheese prior and pour over the hot pasta, add topping and bake.
Peasant Bread (No Kneading)
No Knead yeast bread - Pheasant Bread
4 cups of Flour, 2 and 1/4 teaspoons of yeast, 2 teaspoons of salt, 2 cups of warm water, and 1 tablespoon of sugar
You can use active dry yeast packet or rapid rise yeast.
Open the yeast packet (or use 2 and 1/4 teaspoons of yeast)
in a small bowl add 2 cups of warm water, add the yeast and 1 tablespoon of sugar (can use brown sugar) This activates the yeast. let stand a few minutes until it is foamy - then add in flour and salt, stir until you have a better - I use a wooden spoon.
Cover with plastic wrap and let rise in a warm area, takes about 35 to 45 minutes.
After rising, split the loaf in half and put into your prepared bread pans and let rise again (no plastic wrap) about 20 minutes.
Preheat oven to 350f or 175 c for about 30 minutes, if it is not golden brown, let cook further and watch it. The center temperature of the bread should be about 200f or 93 c.
I baked mine in a pan, but I really prefer the look of it baked in a round,oven-safe bowl. I also should have split mine more evenly so it was not so large, however it was still amazing.
- Have all ingredients on your bench top because you can not stop mixing to get something you forgot. Place the baking paper on a flat baking tray Beat egg whites with electric mixer until soft peak forms add sugar, cornflour, cream of tartar, and vinegar and beat until glossy
- Put the meringue onto the baking paper making a circle, leaving the center just slightly hollow. Place into oven and cook on 130C for 90 minutes or 260 f. this should be crisp on the outside. Remove from oven when done, you can leave it in the oven with the door slightly open, with the oven now turned off to cool.
- Decorate with whipped cream and seasonal fruit.
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Ingredients for Pavlova, a meringue dessert named after a Russian ballerina named Anna Pavlova.
- 4 Egg whites, room temperature
- 1 cup caster sugar
- 2 teaspoon cornflour
- 1 teaspoon white vinegar
- 1 electric mixer
- 1 baking paper
- pinch cream of tarter
- 300 mils or a bit over 2 cups Thickened cream, for the frosting
Pavlova with whipped topping
|Serving size: 6|
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Carbohydrates 54 g||18%|
|Sugar 52 g|
|Protein 6 g||12%|
|Sodium 96 mg||4%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
All you add is water and sugar into your mixer , follow the mixing directions and you have perfect pavlova. I have used this product and my only critique is tha
So many absolutely love this dessert. It is so good.
You can use any seasonal fruit to garnish the cream and if it's a holiday or birthday, you can get really creative with it using the fruit to make a design. I prefer to make my own whipped topping, but if you like it sweeter or to add a specific flavor, you can always add confectionary sugar while mixing it or a 1/2 a box of your favorite pudding (boxed dry pudding). You can also add a couple drops food coloring to the whipping cream to change its color. I sometimes do that with the base as well.
© 2017 Lisa