Trish’s Christmas Cake and Shortbread Cookies

 

 

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To Leilani and Lucia

(Trish’s chef daughter and granddaughter)

Welcome to Trish’s Christmas Dishes

Trish is my friend that lives in New Zealand.  From the time we met, way back in the mid 90’s, she has mailed us the nicest Christmas cakes and shortbread biscuits (cookies).  We tend to eat them up and thoroughly enjoy them.  So I asked if Trish would be interested in sharing her recipes with me, and the world, and allow me to post them on my website.  She very generously said ‘yes’.  Her husband Bob took all the photos.

Thank you very much Trish for doing this for me!

I love you,

Julie

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I just wanted to say that my friend Trish has died of cancer. 

She would  have been 76 this February, 2017.  I will miss her forever.

RIP

1941 – 2017

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The photo below is the cake that Trish sent us.  It was delicious!

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Trish’s Christmas Cake and Shortbread Biscuits (Cookies)

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Trish’s Kitchen in New Zealand

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Making Fruit Cake with Orange Juice

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Ingredients:

-8 Cups of Mixed Dried Fruit

This is a very dense cake.

(This can be any dried fruit that you prefer, raisins, currents, prunes, apricots, cranberries, figs.  Even pineapple, mango, etc.)

-2 Cups Orange Juice (Freshly squeezed or from a carton)

-2 Cups All Purpose Flour

-2 t. Mixed Spice

(I’m going to ask her about this one.  But I am assuming that “Mixed Spice” is a combination of cinnamon, nutmeg, ground cloves, etc. So therefor you could just add all of the Christmas spices you like as long as they equal 2 teaspoons.)

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You want to place the dried fruit into a large bowl and add the orange juice and place in the refrigerator overnight. 

All the flavors melding together.

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You want to add the all purpose flour and the mixed spices to the dried fruit that has been soaking in orange juice.

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Here Trish is lining her baking pan with parchment paper.

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Using a mixer to mix the dried fruit, all purpose flour and mixed spices.

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Line your baking pan with either parchment paper or spray it with cooking oil so the cake doesn’t stick.

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You want your oven on 350F

Cook for 45 minutes on this temp.

Then reduce heat to 325F and cook for an additional 35- 40 minutes.

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If you are like me I keep an eye on everything that I cook because everyone’s oven is different.

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When done the cake should be pulling away from the sides of the pan and it should feel firm.  After about 15 minutes you want to remove the cake from the pan and cool on a wire rack.

This cake can be frozen whole or in slices if you like.  Keep refrigerated.

Enjoy!

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Making the Shortbread Biscuits

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Trish’s Shortbread Biscuits that She Sent to Us

(Also the beautiful glass painted Kiwi design plate they are sitting on.)

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Ingredients:

-9 ounces butter or margarine

-3/4 cup confectioner’s sugar

-1/1/2 cups all purpose flour

-1/2 t. corn starch

-1 t. vanilla flavoring

(Please forgive me if I got the measurements wrong.  I am using the conversion chart from New Zealand cooking to American cooking.)

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Here Trish is softening the butter in her microwave oven.

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Adding the melted butter to her mixer.

And listening to Neil Diamond on her stereo, so I’m told.  🙂

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Rocking out in her kitchen to more Neil Diamond!

“We’re coming to America,

we’re coming to America,

we’re coming to America, TODAY!”

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Measuring confectioner’s sugar and adding to the mixer.

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Adding the Vanilla

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Blending all the ingredients in the mixer.

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Trish preparing her cutting board for the shortbread by sprinkling flour on it.

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Rolling the shortbread out into a long log.

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Now she refrigerates it so that it can harden up a bit, about 15 minutes, or 5 minutes in the freezer.

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Then it’s time to take it out of the refrigerator and slice it into cookies, I mean biscuits.  🙂

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She then places them onto a cookie sheet all lined up in rows.

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Preheat your oven to 300 F.

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Bake for 15 – 20 minutes.  Then lower the temperature to 275F and cook an additional 10 minutes until a bit brown.

(This is how they do it but I advise that we watch ours to make sure they don’t burn.)

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Two Excellent Foods for Christmas or Anytime

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Thank you Trish and Bob for taking the time out of your busy Kiwi lives to cook these for our website, and for the delicious Christmas gifts you sent to us that we were able to enjoy at our Christmas feast.

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Trish’s shortbread biscuits she sent us along with the lovely Kiwi plate that I put them on.

Also our Naughty or Nice Cocktails.

Cheers!

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Click Below to see Trish’s life in New Zealand and another of her recipes.

Trish’s Dish’s

Thank you Trish!

Julie

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