• 2 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon nutmeg
• ½ teaspoon cinnamon
• ¾ cup unsalted butter
• 1 cup white sugar
• 2 egg yolks
• ½ cup eggnog
• 2 teaspoons amber or dark rum

1. Sift together the flour, baking powder, nutmeg and cinnamon
2. Cream the butter with the sugar, add the egg yolks, vanilla and rum and beat on medium speed until smooth.
   Slowly add the flour mixture and mix until just incorporated.
3. Form the dough into small round balls and place on a greased or lined cookie sheet.
4. Sprinkle the cookies with nutmeg, cinnamon or chocolate sprinkles.
5. Bake at 325’ for 15 minutes.
6. Remove from pan and let cool on a rack.

• 2 cups candied fruit
• ½ cup sultana raisins
• ½ cup brandy
• 1 cup all purpose flour
• ¾ cup whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• 1 cup unsalted butter
• 1 cup brown sugar
• 2 eggs
• 2 cups chopped pecans or slivered almonds

1. Soak the candied fruit and raisins in the brandy and let sit for several hours.
2. Cream together the butter and sugar, add the eggs one at a time and continue to mix.
3. Sift together the flours, oats, baking soda and cinnamon and add tp the butter mixture.
4. Mix in the candied fruit and the nuts.
5. Form into rounded balls and place on an ungreased cookie sheet.
6. Bake at 325’ for 15 minutes.
7. Remove cookies and cool on a wire rack.

• ½ cup unsalted butter
• 1 ½ cups sifted icing sugar
• 1 teaspoon vanilla
• 1/8 cup cognac or brandy

1. Cream the butter and icing sugar together with the vanilla and cognac or brandy.
2. Refrigerate until needed and serve along with plum pudding.

CHOCOLATE TRUFLES

• ½ cup unsalted butter
• 1/3 cup 35% cream
• 1 cup semi sweet chocolate
• 1 egg yolk
• 2 tablespoons rum, scotch or coffee liqueur
• cocoa powder

1. Melt the chocolate, butter and cream together over medium low heat.
2. When mixture is smooth, remove from heat and stir in egg yolk and alcohol.
3. Chill in refrigerator for eight hours.
4. Roll mixture into small balls and then toss into cocoa powder.
5. Refrigerate for up to five days.

 

BROWNIES

Pumpkin Rum Pie

Pear and White Chocolate Biscotti

Bourbon Pecan Squares

Base

Mint Chocolate Cheesecake Brownie

• 2 cups mint favoured chocolate chips
• 1 cup butter
• 4 eggs
• 1 cup white sugar
• 1 cup all purpose flour
• 1/2 teaspoon baking powder

1. Melt the butter and chocolate chips together over low heat. Let cool. 2. Mix the eggs and sugar together, add the chocolate mixture. 3. Stir in the flour and baking powder, stir until just combined.

Mint Cheesecake filling

• 250 grams cream cheese( 1 large package) 1/4 cup sugar 1 egg 1 tablespoon creme de menthe liqueur.

1. Mix all the ingredients together until smooth

Assembly

1. preheat oven to 350'
2. Grease a 13 x 9 inch oblong cake pan
3. Pour half the mixture into pan
4. Pour all of the cheese mixture over the brownie mixture
5. Pour remaining mixture over the cheese mixture.
6. Run a knife all through the mixture to create a swirl effect
7. Bake for 30 minutes
8. let cool and serve warm with ice cream and drizzle with cream de menthe.

• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 tablespoons Southern comfort
• 1 cup milk
• 2 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves

1. Cream the butter and sugar together
2. Add the eggs and beat until smooth
3. Add the Southern Comfort
4. Sift the flour, spices and baking powder together
5. Add the flour a bit at a time, alternating with the milk
6. Pour into a greased 9 inch pan and bake 25 - 30 min or until top springs back when lightly touched. Remove from oven and pour glaze over it.

• 1/4 cup white sugar
• 1/4 cup Southern Comfort
• 1/4 cup orange juice

1. Bring to a boil, let sugar dissolve.
2. Let cool 3. Pour over cake