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Festive food No-sew angels, that ’s us – we’re easy!

and

The best of

fabulous craft

Christmas Madeira cake

Just cut ’n’ join me and I’m done

elebrate with ideas

Bakes, cakes, slices, trifles, sweets and treats Gifts, decos, stitchery, paper makes, playful pals and more

CHRISTMAS 2014 AUST $9.99 (inc GST)

All � want for


editorial Editor Julia Zaetta; Deputy editor Dora Papas; Managing editor Kathy Buchanan; Craft technical editor Fiona Connolly; Food editor Jane Collins; Creative research and photo librarian Kim Pynsent; Production editor Joseph Kenworthy; Design director Monique Larracy; Designer Jennifer Mullins; Subeditors Janine Toms; Alison Wright

contributors Photographs Chris L Jones, Alan Benson, Michelle Young, Yann Audic, Andre Martin, Omid, Cath Muscat, Vantuan; Styling Mary Harris, Annie Millar, Dora Papas, Lisa Hilton, Georgina Dolling, Crystal Wilkinson; Projects Georgina Bitcon, Lindy Butler, Dora Papas, Kim Pynsent, Chantal Davison, Kim Davies, Annie Millar, Neil Chisholm, Australian Country Spinners, Emma Turner, Naomi McFadden, Dieter Mylius, Cristina Re, Kylie Sams; Illustrations/Diagrams Stephen Pollitt, Tech View Studio

advertising Sales director home titles Donna Hodges; Group sales manager Victoria Connie Halliday

publishing Director of magazines Peter Zavecz Publisher, monthly & homemaker titles Karen Deveson Circulation manager John Borg Group marketing director Zoe Sabados; Marketing manager Megan Bowman; Digital imaging Michael Tobar, Natalie Carter, Louisa Dertadian, Gregory Montgomery, Ian Thomas; Print procurement manager Mark Boorman

website bhg.com.au Producer Melissa Bondfield

pacific magazines pty limited (02) 9394 2000, Media City, 8 Central Ave, Eveleigh NSW 2015 Strategy director Miriam Condon Commercial director Gereurd Roberts Retail sales and circulation director Vicki Rossi Production director Dean Porter

editorial enquiries (02) 9394 2496

subscriptions enquiries 1300 668 118

Cover photography Chris L Jones; styling Mary Harris Stockists for cover Hearts, silver baubles and angel from Spotlight. See Stockists, page 145

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REPRODUCTION Printed by Webstar Print (ABN 58 000 205 210) at Unit 1, 83 Derby Street, Silverwater, NSW 2128. Distributed in Australia by Gordon and Gotch Australia Pty Ltd (ACN 088 251 727). Published 1 time a year by Pacific Magazines Pty Limited (ACN 097 410 896). Title and trademark BETTER HOMES AND GARDENS速 reg US Patents Office, Canada and Australia, by Meredith Corporation. Use of trademark is strictly prohibited. Recommended and maximum price $9.99, inc GST.


Greetings M

erry Christmas from us and welcome. Now let us invite you into All I want for Christmas, which is our special ‘regift’ to you. Again this year, we have taken what we think have been the most exquisite gifts, crafts, little people and sweet foods we’ve produced in Better Homes and Gardens – in case you missed them – to make your Christmas presentation simply stunning. ‘Unwrap’ the package of pages and just delight. Then make your choices and serve up the most beautiful Christmas ever. We love it, we love you, so go enjoy on us!

on the cover

To top off your day, finish with a thrill! Not only will you give the gift of excitement as you present this beauty, but the taste will be a highlight of your meal. See cake recipe on page 36, and don’t forget to add our little plate-side friend. Have the best day!

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contents 06 Cover star

Scale the heights of baking brilliance with a magnificent multi-layer Madeira Mountain cake topped with a canopy of white chocolate leaves. See recipe on page 36.

08 Berry reds & snowdrifts Spread festive delight with red and white! Whip up fun felt stocking fillers and embellish gifts with embroidery and cross-stitch. Sweeten Christmas with fondant gifts, snow-covered icing trees and edible baubles. Berry yourself in ice-cream pudding, tarts and panna cotta, and create magical cakes and trifles!

40 All that glitters Give your craft some razzle with fabulous felt reindeers, no-sew angels, cross-stitched mini cushions and trails of pretty paper garlands in red, green and gold. Wow them with scrumptious goodies, from ice-cream cake and berry pavlovas to unforgettable Christmas cakes, memorable mango cheesecake and zesty sherbet loaf.

133

70 A calm cool Yule Freshen up your Chrissy with breezy blue and bright red. Knit or sew the sweetest animals, ornaments and baubles. Turn pretty patterned paper into crafty cards and crystal stars. Add a warm glow to dessert with lemon tarts, a biscuit wreath, white chocolate nut brittle, fruitcakes, profiteroles and tasty cakes and slices.

135

116 A bush Christmas A merry medley of fabulous felt and origami ornaments, adorable tree trims and gifts in the colours of the bush – native green, sky blue and berry red. Bake creamy, dreamy cheesecake, berry tipsy trifle, luscious lemony cakes, cherry tarts and glorious puddings that put a new spin on a traditional Christmas favourite.

142 Baking General Instructions Melting chocolate methods, cake tins, royal icing recipe, covering cakes with fondant or almond paste (marzipan), icing tips and preparing puddings.

143 Craft General Instructions

135

Helpful hints and tips for preparing your cross-stitch, paper and felt creations, plus a guide to knitting abbreviations and stitches used in our projects.

145 Stockists Where to find selected cooking and project supplies,

decorations and ornaments.

146 Recipe & craft index 6

Easy-find guide to recipes and projects.


64 62 66

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winterwonder

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berry reds & snowdrifts Spread all the joy of the jolly big man with these red and white delights that will put a smile on Santa’s face!

C

hristmas just doesn’t look like Christmas without the cheerful colours of Saint Nic. Put the ho-ho-ho in your home with traditional red, then let it snow with a dazzling dash of white. Be inspired by our fabulous craft ideas – a heart-shaped wreath to spread the love, to a galaxy of sweet, hand-stitched stars for the tree, and ways to pretty-up your pressies. Continue the colour theme at your Christmas feast with lashings of lip-smacking berries and tempting treats. It’s beginning to look a lot like Christmas...

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Ribbon wreath Take a twist on the traditional and create this charming heart-shaped wreath. You and the kids can go for broke ripping 2cm-wide strips of fabric. Cut each strip into 10cm lengths. Create a heart by shaping an old wire coat hanger and knot the strips, side by side and very close together, around the form. The more the merrier! To hang, tie a ribbon or a longer strip of fabric around the dip of the heart.

Bright as buttons Raid your button jar and decorate plain wrapping paper with shirt-size buttons. Arrange them into naive seasonal shapes such as a Christmas tree, stocking, bell or wreath, sticking them

Bauble bliss If you love European-inspired designs, sew a set of these tiny bauble pillows to spruce up your tree or give as gifts. Each design is quick to stitch and could easily be finished in an evening. For full instructions, see page 28

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down with a dab of glue or double-sided tape. The result is so fabulous your recipient will probably want to frame it – just use sturdy card stock instead of paper for your backing material.


winterwonder

Seeing stars These felt stars look simply stellar! Your guests will be madly impressed with the easy handmade decorations. Simply enlarge the diagram on page 32, to cut two stars from felt. Whip stitch them together around the edges using a contrasting thread and gently fill with fibrefill before closing. Pulling the thread taut, stitch a button in the centre on both sides of the star. Get your own little elves to help, and pretty soon you’ll have enough to create a cluster on a lovely plate, or hang them with a loop of ribbon stitched between layers. For star diagram, see page 32

Handmade gifts tell loved ones you value them more than free time– something you can’t buy For shopping details, see Stockists page 145

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Fuzzy feet Ding-a-ling bells complete these cute, teeny-tiny felt slippers. Fill them with chocolates or truffles for a sweet Chrissy treat. For full instructions, see page 29

Bag it Borrow a European custom and add tiny personalised favour bags to each guest’s place setting. A cross-stitched motif, backed with Christmasred hessian, elevates a plain gift bag from bland to brilliant. For full instructions, see page 28

Start your crafting early to enjoy the festive spirit for longer

12


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Pretty pressies Trim your gifts with charming handmade finishing touches. For the layered flower, enlarge the diagram on page 32 to suit and cut felt and fabric flowers. Layer two or more and hold them together in the centre with a decorative button. For the heart and Santa, fuse two pieces of felt or fabric together using fusible web. Cut out the shape. Use pinking shears for the heart, to get a decorative edge. Using six strands of embroidery thread, stitch a small ‘x’ for Santa’s eye. Punch a hole in the dip of the hearts and in Santa’s cap so you can thread ribbon through them. For diagram, see pages 32

For shopping details, see Stockists page 145

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TRY THspIecStacle

me Create the sa d or purchase s le ub ba using llow fo y pl m Si . decorations ns to make our instructio rls using cu d the wire tach to ribbon and at les. ub ba your

Now starring Give these padded star decorations, made from assorted plain and printed fabrics, a starring role in your home this Christmas. Beading wire is inserted in the long tails for a quirky spiral effect. For full instructions, see page 30

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For shopping details, see Stockists page 145


winterwonder Glass with class Cross-stitch lovely linen bands for glass tumblers and use them as delicate holders for tea lights. Stitched mainly in red, the gold metallic highlights will add a touch of sparkle to your Christmas Eve supper. For full instructions, see pages 31

Angel face Hand-make this heavenly cherub for flying high. Add a ribbon to hang her from the branches of the tree or attach a pipe cleaner to her wings and perch her on top. For full instructions, see page 31

Sock it to you Saint Nic will chuckle as he fills these cute baby stockings with a treat or two. Following the diagram on page 32, cut two stockings from felt. With wrong sides together and leaving the top open, machine- or hand-stitch the pieces together, 6mm inside the edge. Use pinking shears to carefully trim the edges. Turn down a cuff and trim with ribbon or braid – it’s ready for filling! For diagram, see page 32

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Little red gifts A little fancy fondant finger-work is all it takes to create eight of these decorative little fruitcakes. Sparkly ribbon adds extra razzle dazzle for gifts. Recipe on page 33.

Cook’s t ips

e Any homemad ht ug bo eor or st fruitcake can be the used to make . fts gi d re e Littl kes n These ca r one fo ep will ke ks ee w o tw to , stored in a cool t no do – e ac pl dr y refrigerate.

n

Coconut ice Make these sugary treats white all over, wrap them in clear cello and you have sparkling icicles for stocking fillers or delectable gifts. Recipe on page 33.

16

TRY THIS

Forage for a few twigs, gi ve them a spra y of white pa int, secure with layers of shin y ribbon tied ar ound wrapp ed boxes and sc atter enticingly be neath your Christmas tre e.


winter wonder

Oh Chris tmas tree, oh Christmas tree! Such pleasure do you bring me!

Snow-capped tree cakes Drape six waffle cones – sold in supermarkets – in snowballs of royal icing, dot your trees with cachou bells and plant them on a cupcake base. It’s a fairytale winter forest! Recipe on page 33.

For shopping details, see Stockists page 145

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Christmas baubles Hidden inside these snow-flecked edible ornaments is a magical mix of festive flavours including white chocolate, rum and honey. Attach a pretty ribbon, pack in a tissue paper-lined box and you have the sweetest gift. Yum! Recipe on page 33.

Frosted Cointreau balls Not a fan of rum? These tiny tempters will give you that same warm, fuzzy festive feeling. A tasty tea treat or perfect pressie. Recipe on page 33.

Santa biscuits You can’t help but smile when you see this happy chappie, and he’s jolly good fun to make. Recipe on page 34.

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Santa’s snack Filled with scrumptious plum jam, these melt-in-the-mouth biscuits can’t fail to please Santa. If you haven’t been good, you’ll redeem yourself! Recipe on page 34.

Cook’s t ips

■ For Sant a biscuits (opposite), red gel colour paste ca n be found at ca ke decorating stor es, department stor es or online specia lty retailers. ■ Store bisc uits in an airtight containe r fo up to two weeks r .

Dear Santa, how do you fit down the chimney af ter eating all these

yummy treat s?

For shopping details, see Stockists page 145

19


Berry me deep in these delectable creations that look like a winter wonderland and taste like a tropical paradise! Raspberry ripple ice-cream pudding Hot pudding on a sweltering day is not always a welcome guest at Christmas dinner. Lighten things up with this icecream ‘pudding’ filled with real berries, and watch the groans turn into moans of delight! Recipe on page 35.

Cook’s t ips

oth Putting a hot cl g in dd pu e th over easier bowl makes it m fro ay aw to pull Don’t . m ea cr eic e th long, leave it on too will m ea cr eic e or th t. begin to mel rr y ■ The raspbe m will ea cr eic e rippl ys. da keep for 4-5

20


winterwonder IS TRY TbleHcan never

as ta A Christm you’re usy! So if o look to b hite -w a red-and going for s rn e tt a p p u theme, mix create to s re u and text act and visual imp feel. e iv st a fe

Meringues with strawberry cream When a whole pavlova is too much, meringues are the answer. Scrumptious sugary snowdrops surround a dreamy, creamy centre. Swap strawberries for your favourite summer fruit – try mango or passionfruit. The cream mixture can be made up to two hours before serving; keep covered with plastic wrap in the fridge. Recipe on page 35.

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Roasted strawberries with muesli crumble and yoghurt granita Jazz up Christmas brunch with a creation that looks like a fabulous cocktail. Make the muesli up to three weeks ahead. The granita and strawberries can be made up to two days before serving. So all you have to do on the day is serve it up in your most gorgeous glassware. Recipe on page 35.

Raspberry white chocolate tarts So stylish, so simple to create. If the dreamy white choc filling doesn’t make you hear angels sing, the lush berry topping will. Recipe on page 35.

22


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Coconut yoghurt panna cotta

Cook’s tips Any essence can be used to flavour the panna cotta, including orange, almond, rum or strawberry. ■ You can serve the panna cotta with store-bought almond bread, if you prefer.

Got a spare 10 minutes? Then you have time to prepare this Italian gourmet classic. The yoghurt twist keeps it light and syrup-soaked cranberries look just like Christmas. This recipe makes six desserts. Recipe on page 36.

Have yourself a berry lit tle Christmas... Seasonal fruit gets a merry makeover in these sumptuous sensations

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Your special COVER STAR

Madeira mountain You could ski down this multi-layer butter cream frosted orange cake with snowdrifts of icing sugar. Not for the faint-hearted, but then again, mountains are there to be conquered. Recipe on page 36.

From the cover

White chocolate leaves to decorate your cake Line an oven tray with baking paper. Melt 200g of white chocolate (see page 142). Using a paintbrush, finely coat the underside of 20 washed and dried leaves with melted chocolate. Put on tray and chill 20 minutes or until set. Carefully peel leaves from chocolate and arrange on top of cake. Add a sprig of berries, if you like.

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winterwonder Snowflake cakes Oh petal! Delicate white roses create the snow-capped tree effect in this work of art, with rose essence adding to the floral fragrance. Heaven! Recipe on page 37.

Saffron and pistachio orange tea cakes Pistachios deliver a nutty crunch and flavour punch to these classy cakes. Stunning saffron adds a golden glow and delicate scent. Recipe on page 37.

Cook’s t ips

Saffron reacts to heat and will lour flavour and co d. ui liq a heated e ■ Roasting th pistachios will and release the oils ur. vo fla enhance the t as ro y Always dr or nuts in an oven n. dr y frying pa

25


Polish up your mos t prized serving ware to present these elegant, beautifully boozy desserts, but those who indulge should plan to stay the night!

Raspberry cream trifles Use fresh or frozen berries of your choice, and dish up this brandy-soaked Christmas classic in individual glasses for less mess. Kitsch trifle bowls and cutlery will serve it well. Recipe on page 37.

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winterwonder Pear and almond puddings The traditional pud gets a twist with this light variation, drenched in a luscious syrup of redcurrants, plum jam and a generous dash of Cointreau. Recipe on page 37.

Pears with apple sorbet, jelly and wafers A fresh, peared-back idea after a day of feasting, the various elements of this dessert can be made well in advance and assembled just before serving.

Cook’s tips

Recipe on page 38.

ll Apple sorbet wi ek we 1 to keep up ainer in a sealed cont . er in the freez s up ■ Poach pear to 3 days before a serving. Chill in . er ain nt co d seale vered ■ Keep jelly co in with plastic wrap days. 3 r fo e dg fri e th

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Now for the fun part! Bauble bliss chart

White Lazy Daisy White Lazy Daisy St. WhiteWhite Lazy Daisy St. WhiteSt. Lazy Daisy St. White LazySt. Daisy White Lazy lazy Daisy daisy stitchSt. White Lazy Daisy St. White Lazy Daisy St. White Lazy Daisy St. E3852 (dark gold) White Lazy 1 28 (white) Gold Gold S0002 DaisyMetallic St. Gold Metalli 2828 White Lazy Daisy1006 Gold Metallic 1 28 White Lazy1006 Daisy St. 1006 St. 1 1006 Metallic S0072 (red) French knots 1 28 28 1006 Gold Metallic White French Knots Dark Red French Knots Cro S0209 ) White French Dark Red French Knots Cross Stitch French Knots Dark Red French Knots 1 Knots 1006 Gold Metallic White French Knots Dark RedWhite French Knots (coral Cross Stitch 1 Knots 1006 E3852 (dark gold) 28 White French Knots28 White French Knots1006 Dark RedS0072 French Knots Cross Stitch 1 Metallic DarkGold Red French Cross Stitch (red) White Knots Da S002French (white) French White French Knots Dark Red French Knots Cross Stitch knots White Lazy Daisy St.stitch White lazy daisy White Lazy Daisy St.

1

White Lazy Daisy St.

Bauble bliss

Bag it

Fuzzy feet

28

Bauble bliss

Bag it

Finished size 9cm square

Finished sizes Bag 12cm high x 10cm wide x 6.5cm deep Motif about 4.5cm x 4.5cm

Gather your supplies 28-count white evenweave linen (Semco Fabric Pack); 1 skein each of Semco stranded embroidery cotton in S0002 (white), S0209 (coral), S0072 (red) and DMC Precious Metal Effects E3852 (dark gold); tapestry needle; fibrefill. Here’s how STEP 1 Refer to General Instructions for Cross-stitch (see page 143). Starting in the centre of an 11 x 11cm piece of fabric, work each bauble design in backstitch and straight stitch using 2 strands of thread. Work lazy daisy stitches and French knots using 2 strands. Work the top of the baubles in cross-stitch over 2 fabric threads using 4 strands of dark gold. Work the hanger in backstitch using 4 strands of dark gold. Tie little gold bows at top of the bauble. STEP 2 Trim fabric to suit. For back, cut fabric to same size. With right sides together, stitch the front to back, leaving an opening for turning. Trim fabric, if necessary. Turn right side out, fill with fibrefill and slip-stitch the opening closed.

Gather your supplies Lightweight card for template; 20 x 36cm white card for each bag; craft knife and cutting mat or scissors; ruler; pencil; knitting needle or similar; tacky craft glue; pegs; 18-count white Aida fabric (Semco Fabric Pack); 1 skein of Semco stranded embroidery cotton in S0072 (red); red hessian; tapestry needle. Here’s how STEP 1 Make a template from cardboard using the Bag template (opposite page), marking fold lines as indicated. STEP 2 Transfer the pattern to card, marking fold lines. STEP 3 Use a knitting needle and ruler to lightly score all of the fold lines. This ensures clean, straight folds. STEP 4 Cut along vertical fold lines from base of pattern to first horizontal fold line. Repeat at top, cutting to first fold line. STEP 5 Overlap the centre back of


winter wonder

bag so width of back measures 100mm; glue in place, holding with pegs at top and bottom until glue has set. STEP 6 At the base, fold in the 2 short flaps, then fold down the back flap, then the front. Glue all flaps into place. STEP 7 Fold top of bag over and into the inside of the bag along scored fold line. Glue. STEP 8 Cut white Aida to measure 10 x 10cm. Following the General Instructions for Cross Stitch (see page 143), stitch the desired motif (right). Work cross-stitches and French knots as indicated using 2 strands of thread. Use backstitch or straight stitch to complete the embroidery. STEP 9 Trim Aida cloth 5 Aida squares from outermost embroidery. Fray around edges removing 3 squares of Aida. The finished cross-stitch should measure about 5 x 5cm. STEP 10 Cut a piece of hessian 8 x 8cm. Fray 5mm around all sides. Centre and glue or stitch Aida onto hessian square. Glue hessian onto centre of bag front.

Bag i t charts Big heart

Star

Tree

Hearts

Fuzzy feet Finished size 10cm long

S0072 (red) S0072 (red) French knots

Note Adjust slipper pattern to desired size.

35mm

65mm

65mm

100mm

For shopping details, see Stockists page 145

65mm

65mm

Top

120mm

Here’s how STEP 1 Following General Instructions for Felt (see page 143) enlarge the Fuzzy Feet diagrams (see page 30) and make cardboard templates for the front, back and sole. Transfer dot along side seams. STEP 2 From felt, cut 2 fronts, 2 backs and 2 soles, noting that the front and back are cut on the fold. STEP 3 With right sides together and noting where the cuff sits, pin front to back at

Bag template

45mm

Gather your supplies Thin cardboard; fine felt-tip marker; white felt; red folly bells; matching thread; needle; narrow ribbon.

200mm

Bottom

360mm

29


Fuzzy fee t diagrams

place on fold

Now starring

place on fold

To enlarge, set photocopier to 150%

front

cuff

side

back

side

Glass with class

sole

Angel face

side seams. Stitch close to the edge as far as the dot. STEP 4 With the right sides together, and remembering to create a left and right slipper, pin the sole into the bottom of the upper, easing it to fit. Stitch as pinned – you might find it easier to do this by hand, using a small backstitch close to the edge, as it can be quite fiddly. STEP 5 Turn the slippers right side out. Tie a narrow ribbon around the ankle, add a bell and tie off in a bow.

Now starring Finished size 9cm wide Gather your supplies 45cm square of fabric for each star; matching sewing thread; fibrefill; cotton bud; seed beads; sequins; beading wire; scissors. Here’s how STEP 1 Using a photocopier, enlarge the star template (right) by 250%. Use the pattern to cut out 2 star shapes from fabric. STEP 2 Cut a strip of fabric 35cm x 2.5cm for the tail. Fold the strip in half lengthwise, right sides together, and, using a 3mm seam, 30

stitch long sides together. Turn right side out. STEP 3 Leaving a small opening between 2 star arms, and with right sides together, stitch stars together 3mm in from edges. Clip into corners, turn right side out. Pushing fibrefill into the tips of the star with a cotton bud, fill star with fibrefill until it is nice and plump. STEP 4 Insert a 35cm length of beading wire inside the tail. STEP 5 Place raw end of wire tail into star opening, then slip stitch opening closed, catching the tail. STEP 6 Tuck the open end of the tail inside and stitch the opening closed. STEP 7 Stitch seed beads onto tips of star. Add sequin, if desired.

Now starring diagram

To enlarge, set photocopier to 250%


winter wonder Glass with class Finished sizes Tumbler band 6cm high x 27cm wide Tree 4cm high x 3cm wide Star 5cm high x 6cm wide Heart 4.5cm high x 3.5cm wide Gather your supplies 30-count white or natural linen (Semco Fabric Pack); sewing needle; sewing thread; 1 skein each of Semco stranded embroidery thread in S0072 (red) and DMC Precious Metal Effects E3852 (dark gold); tapestry needle; scissors; glass tumbler.

Note Our band is made to fit a 26cmcircumference glass tumbler. To make it larger or smaller, adjust the length of the linen strip to fit. Here’s how STEP 1 Cut a strip of linen to measure 13.5cm wide x 30cm long and machine zigzag around edges.

STEP 2 Using the charts (below) and following the General Instructions for Cross-stitch (see page 143), work the desired cross-stitch motif in the centre of each band. Work cross-stitch and backstitch using 2 strands and French knots using 4 strands of stranded embroidery thread. STEP 3 With right sides together, pin a 1.5cm seam on the short sides to create a circle. Fit over your tumbler to test. Adjust if necessary. Machine stitch; press seam open. STEP 4 Turn linen right side out. With motif centred, fold over 1.5cm to inside at both top and bottom edges. Press then hand stitch.

Here’s how STEP 1 See General Instructions for Felt (page 143). Using a photocopier, enlarge the Angel face diagrams (see page 32) by 150% and make templates from thin cardboard. From cream felt, cut 2 each of the body and wings and cut 4 legs. From red felt, cut 1 collar. STEP 2 Referring to stitch diagrams on page 143, embroider face on 1 body using backstitch. Add dress details using straight stitch, lazy daisy and a French knot. Attach collar. Join legs in pairs. Join bodies, with wrong sides facing, and blanket stitch around edges catching in each leg and lightly filling with fibrefill before closing opening. STEP 3 Join 2 wings and blanket stitch around the edges, lightly stuffing with fibrefill and securing to angel at neck before finishing. Thread pearl cotton onto needle and make loops for hair. STEP 4 Add ball chain for a halo and stitch to secure.

Angel face Gather your supplies Thin cardboard; felt-tip pen; cream felt; scrap of red felt; stranded embroidery thread in cream, red, green and black; pearl crochet cotton in yellow for hair; ball chain; fibrefill; chenille stick (optional).

Glass wit h class charts Heart

S0072 (red) E3852 (dark gold) E3852 (dark gold) French knots

Star

Tree

For shopping details, see Stockists page 145

31


Sock it to you

Angel face diagrams

For instructions, see page 31 To enlarge, set photocopier to 150%

Sock it to you diagram

For instructions, see page 15

Pretty pressies

Fold line

Seeing stars

Little red gifts

To enlarge, set photocopier to 150%

P ret ty pressies diagrams For instructions, see page 13

To enlarge, set photocopier to 150%

To enlarge, set photocopier to 150%

Coconut ice

To enlarge, set photocopier to 130%

Snow-capped tree cakes

To enlarge, set photocopier to 175% and 200%

Seeing stars diagram

For instructions, see page 11

32


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It’s time to get baking! Little red gifts Preparation time: 30 mins plus 2-3 hours drying Cooking time: nil Makes 6 1 light 800g fruitcake (see cook’s tips, page 16) ½ cup sieved apricot jam or lightly beaten eggwhite Red fondant (see page 142) Small piece Copha, for greasing 1 Cut fruitcake into six 3cm blocks. Sit each block on a square of baking paper. Brush each with a little jam or eggwhite. 2 Cut a piece of fondant a little larger than 1 block of cake. Knead into a ball. Using fingertips, roll out fondant on a lightly Copha-greased surface until large enough to cover the top and sides of a cake block. Drape fondant over 1 block, smoothing the top with a rolling pin and gently rubbing down sides. Trim excess icing from the bottom. Cover each block in this way. Stand blocks in a cool, dry place for 2-3 hours or until dry. 3 Wrap festive ribbon around each cake and tie in a bow to give as gifts.

Coconut ice Preparation time: 10 mins plus 1-2 hours chilling Makes 16 pieces 2¾ cups pure icing sugar 250g desiccated coconut 125g Copha, melted 2 tsp rosewater essence 2 eggwhites, lightly beaten 1 Line a 25 x 7.5cm bar tin with baking paper. Sift icing sugar into a medium bowl. Add coconut and stir to combine. Make a well in the centre of the mixture. Add melted Copha and rosewater essence and stir to combine. Fold in eggwhite until combined. 2 Spoon mixture into prepared tin and flatten surface. Chill for 1-2 hours or until firm. Remove from tin and cut into evenly sized squares. Wrap each square in clear cellophane. 3 To make the cone, take 1 sheet of A4 paper and, holding the short side between finger and thumb, wrap paper around your hand to make a cone shape. Secure with sticky tape. Fill the cone For shopping details, see Stockists page 145

with wrapped coconut ice. Store for up to 10 days in a cool, dry place. Keep chilled in hot weather.

Snow-capped tree cakes Preparation time: 1 hour plus 2-3 hours standing Cooking time: 15 mins Makes 24 cakes and 6 trees 2 quantities royal icing (see recipe, page 142) 6 small waffle cones Silver cachous 125g unsalted butter, softened 1 cup caster sugar 2 eggs, lightly beaten 2 tsp vanilla essence 1¾ cups self-raising flour 2 tsp ground cinnamon ½ cup milk 1 Spoon 1½ cups royal icing into a piping bag fitted with a small star nozzle. Reserve the remainder. Sit a waffle cone on 2 fingers of 1 hand. Starting from the base, pipe stars in a row around the cone to the top, finishing with a star at the top. Repeat for remaining cones. Stand cones on a wire rack and add a few cachous decoratively over trees. Stand for 2-3 hours in a cool, dry place. 2 Preheat oven to 180°C. Line 2 x 12-hole muffin tins with paper cases. Put butter and sugar in the bowl of an electric mixer and beat on medium for 2-3 minutes or until creamy. Add eggs 1 at a time, then vanilla, flour, cinnamon and milk. Beat until combined. Spoon mixture into cases. Bake for 12-15 minutes or until golden and springy to touch. Stand cakes on wire racks to cool. 3 Spread the centre of the top of 6 cakes with reserved royal icing. Sit a dry tree on top. Stand aside to set. Remaining cakes can be frosted and served, or frozen for up to a month.

Christmas baubles Preparation time: 40 mins plus 30 mins chilling and 2 hours 20 mins standing Cooking time: nil Makes 6 450g un-iced vanilla Madeira cake 1 cup desiccated coconut 100g white chocolate, melted (see method, page 142)

1 2 2 1

Tbsp honey Tbsp white rum tsp coconut essence quantity royal icing (see recipe, page 142) Red gel colour paste (see page 142) Red and white sprinkles 1 Line a flat tray with baking paper. Trim dark edges from cake and discard. Crumble cake into crumbs and put in a large bowl. Add coconut and stir to combine. Make a well in the centre of the mixture. Add chocolate, honey, rum and essence. Stir to combine. 2 Roll ¹⁄ ³-cup measures of mixture into balls and arrange on prepared tray. Chill for 30 minutes or until balls are firm. 3 Use gel colour paste to colour ¹⁄ ³ of the royal icing red, adding a little water until icing has a thin, cream-like consistency. Thin remaining icing to the same consistency. 4 Using a paintbrush, paint a couple of red icing stripes around each ball and coat with red sprinkles. Stand for 20 minutes in a cool, dry place. Using a clean paintbrush, coat the remainder of each ball with white icing, cover with white sprinkles and leave in a cool, dry place for 1-2 hours to dry. 5 To attach ribbon, make a hole in the top of each ball. Using the end of a chopstick, gently push a length of red and white ribbon into holes.

Note

Un-iced baubles will keep for up to 4 days in the fridge; iced baubles will keep for 2 days in a cool, dry place.

Frosted Cointreau balls Preparation time: 25 mins plus 50 mins chilling and 40 mins standing Makes about 26 4 cups cake crumbs from a light fruitcake or sultana Madeira cake 1 cup almond meal 125ml thickened cream 2 Tbsp Cointreau Finely grated zest of 1 orange 2 cups pure icing sugar, sifted ¼ cup hot water Christmas Assorted white sprinkles baubles 1 Combine crumbs and almond meal in a large bowl. Make a well in the centre and pour

33


Frosted Cointreau balls

Santa biscuits

in the cream, Cointreau and zest. Stir well to combine. Chill for 30 minutes. 2 Line a 25 x 35cm flat tray with baking paper. Roll tablespoons of mixture into balls, arrange on tray and chill for 20 minutes. 3 Put icing sugar in a bowl and add enough hot water to produce a thin pouring consistency. Put sprinkles on a separate sheet of baking paper. 4 Dip each ball into the thin icing, draining any excess. Toss coated balls in the sprinkles and return to tray. Stand in a cool, dry place for 30-40 minutes to set before serving or packaging as gifts.

Note Un-iced balls will keep for 3-4 days in the fridge. Keep iced balls 2-3 days in a cool, dry place. Santa biscuits

Santa’s snack

Preparation time: 45 mins plus 20 mins chilling and 3½ hours setting Cooking time: 15 mins Makes 6

Raspberry ripple ice-cream pudding

125g unsalted butter, chopped ¾ cup caster sugar 2 tsp vanilla essence 1 egg, lightly beaten 2¼ cups plain flour Extra flour, for kneading 2 quantities royal icing (see recipe, page 142) Red gel colour paste Small round lollies, for face

Meringues with strawberry cream

Roasted strawberries with muesli crumble and yoghurt granita

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1 Preheat oven to 200°C. Line an oven tray with baking paper. Put butter, sugar and vanilla in a food processor. Process for 1 minute. Add egg and flour and process in short bursts until mixture comes together and forms a ball. Turn out onto a lightly floured surface and knead gently. Wrap in baking paper and chill for 20 minutes. 2 Roll out dough on a lightly floured surface until 5mm thick. Using a 6cm-diameter fluted cutter and a 6cm crescent cutter, cut out 6 rounds and 6 half-moon shapes. Also roll 6 balls of dough about the size of a large pea. 3 Arrange rounds on prepared tray. Brush top edges with a little water. Sit crescents on the top edges, brush the crescent ends

with a little water and sit balls on the ends. Bake for 12-15 minutes or until golden. Put tray on a wire rack until cold (see cook’s tips, page 19). 4 To decorate, colour ¹⁄ ³ of the royal icing red using red gel colour paste, and thin to a cream-like consistency with a little water. Spoon red icing onto Santa’s hat and leave to dry for 30 minutes. Spoon white icing onto Santa’s face to make his beard, hair and moustache, around the edge of his hat and a little for the ball at the end. Dab a little royal icing on 1 side of 2 lollies and set onto the face for eyes. Repeat with another lolly for the nose. Stand in a cool, dry place for 2-3 hours before serving or giving as gifts.

Santa’s snack Preparation time: 20 mins Cooking time: 10 mins Makes about 12 biscuits 125g butter, chopped ½ cup pure icing sugar, sifted 1 tsp vanilla extract 1¹⁄ ³ cups plain flour ¼ cup rice flour ¹⁄ ³ cup finely chopped toasted hazelnuts Extra flour, for kneading 1 cup plum jam Extra icing sugar, for dusting 1 Preheat oven to 160°C. Line 2 oven trays with baking paper. Beat butter, icing sugar and vanilla extract in the small bowl of an electric mixer until light and creamy. Add flours and hazelnuts and stir with a wooden spoon until well combined. Turn out on a lightly floured surface and knead gently. 2 Roll out the dough until 6mm thick. Using a 4cm-diameter fluted cutter, cut out rounds. Using a smaller round cutter, cut out the centres from half the biscuits. (The dough from the centres can be rolled up again and used to make extra biscuits.) 3 Put whole biscuits on 1 of the prepared trays and cut-out biscuits on the other. Bake for 8-10 minutes or until lightly golden. Stand trays on wire racks to cool. When cold, top each whole biscuit with a teaspoon of jam and dust cut-out


winter wonder

biscuits with icing sugar. Sandwich them together and repeat with the remaining biscuits. Serve with a glass of cold milk.

Raspberry ripple ice-cream pudding Preparation time: 30 mins plus 8 hours freezing Cooking time: 30 mins Serves 6 1 cup water 1 cup caster sugar 1kg frozen raspberries 2 litres vanilla ice-cream 125g punnet fresh raspberries Pure icing sugar, for dusting 1 Line a 6-cup pudding bowl with plastic wrap. Heat water and sugar in a saucepan over a medium heat, stirring until sugar is dissolved. Bring to a simmer and cook for 15 minutes. 2 Add frozen raspberries and gently stir to coat in syrup. Bring to a simmer and cook for another 5 minutes, without stirring. Set aside to cool. 3 Add raspberry mixture to the large bowl of a food processor and process until smooth. Return to pan and simmer over a low heat for 6-8 minutes to slightly thicken. Put into a bowl and chill. 4 Stand ice-cream for 20 minutes to soften. Spoon into a large bowl and stir until smooth. Add raspberry mixture and stir with a metal spoon until swirls of berry and ice-cream form; do not over-mix. Spoon mixture into prepared pudding bowl. Cover with plastic wrap and freeze for 8 hours or until firm. 5 Remove plastic wrap from top of bowl, turn out ice-cream onto a serving plate, then peel away plastic wrap (see cook’s tips, page 20). Top with raspberries. Dust with icing sugar.

1 Preheat oven to 120ºC. Draw four 10cm-diameter circles on a sheet of baking paper. Put baking paper on a large oven tray. 2 Beat eggwhites, caster sugar and vanilla in the small bowl of an electric mixer on medium for 10-12 minutes or until stiff peaks form. 3 Put a large spoonful of meringue onto each circle and spread evenly to the edge. Spoon remaining meringue into a piping bag fitted with a 1cm plain nozzle. Pipe small teardrop shapes around the edge of each base. Bake for 1 hour or until meringues are crisp. Turn off oven and leave meringues to cool in oven for 2 hours, with door slightly ajar. 4 Beat cream until soft peaks form. Put strawberries in a small bowl and mash with a fork. Fold strawberries through cream until just combined. 5 Just before serving, spoon strawberry cream mixture onto each meringue and dust with icing sugar.

Roasted strawberries with muesli crumble and yoghurt granita Preparation time: 15 mins plus overnight freezing Cooking time: 45 mins Serves 6 3 cups rolled oats ¹⁄ ³ cup pepitas ¹⁄ ³ cup sunflower seeds ½ cup pistachio kernels, roughly chopped ²⁄ ³ cup shredded coconut 1 tsp ground cinnamon ¹⁄ ³ cup honey ¹⁄ ³ cup canola oil ½ cup raisins YOGHURT GRANITA 500g Greek-style natural yoghurt 2 Tbsp pure sifted icing sugar 2 tsp vanilla extract

Meringues with strawberry cream

ROASTED STRAWBERRIES

Preparation time: 30 mins plus 2 hours cooling Cooking time: 1 hour Makes 4

2 x 250g punnets strawberries, hulled 2 tsp rosewater essence 1 Tbsp caster sugar

4 eggwhites 1 cup caster sugar 1 tsp vanilla extract 300ml thickened cream 250g punnet strawberries, hulled Pure sifted icing sugar, for dusting

1 Preheat oven to 180ºC. Put oats, pepitas, sunflower seeds, pistachios, coconut and cinnamon in a large bowl. Put honey and canola oil in a small, heavy-based saucepan. Stir over a low heat until honey mixture is smooth and runny. Pour over the oat mixture

and toss until all ingredients are well coated. 2 Line a large oven tray with baking paper and spread mixture over base. Bake for 25 minutes or until golden, stirring occasionally. Set aside to cool in a large dish; do not stir. Break cooled mixture into rough chunks. Toss raisins through. Store muesli crumble in an airtight container. 3 To make yoghurt granita, put yoghurt, sugar and vanilla in a medium bowl, mixing well to combine. Spoon into a 20 x 20cm square cake tin. Freeze for 1 hour or until yoghurt is frozen around the edges. Scrape yoghurt with a fork to break up the mixture, then return to the freezer for another hour. Scrape with a fork. Repeat the freezing and scraping process until the yoghurt forms into crystals. Freeze overnight. 4 To make roasted strawberries, preheat oven to 180ºC. Cut any large strawberries in half. Put strawberries in a small ovenproof dish and sprinkle over rosewater and caster sugar. Bake for 20 minutes. 5 Serve strawberries in a decorative glass or dish. Top with muesli crumble and yoghurt granita.

Raspberry white chocolate tarts Preparation time: 25 mins Cooking time: 30 mins Makes 12 Melted butter, for greasing 200g plain biscuits 125g unsalted butter, melted 300ml thickened cream 1 tsp vanilla bean paste 200g white chocolate 2 eggs, lightly beaten 2 x 125g punnets raspberries Extra 100g white chocolate 1 Preheat oven to 180ºC. Grease 12 x 6.5cm loose-bottom tart tins with melted butter. Put biscuits into a food processor and process until crumbs form. Add butter and process until combined. Divide mixture evenly between prepared tins, using a straightsided glass to press into the base, and your fingers to press around the sides. 2 Put tart tins on an oven tray and bake for 8-10 minutes or until pale golden. Allow to cool. Put cream and vanilla in a saucepan over a low heat until mixture just comes to a simmer. Break chocolate into a heatproof bowl. Pour over hot cream. Stir until chocolate 35


Raspberry white chocolate tarts

Coconut yoghurt panna cotta

r You i c e sp aRl COV E STA R

Madeira mountain

has melted and mixture is smooth. Set aside to cool for 10 minutes. 3 Stir eggs into chocolate mixture until combined. Transfer mixture to a jug. Pour into tart cases. Bake for 15-20 minutes until set in the middle. Cool tarts in tin, then carefully remove by loosening one side with a flat-bladed knife. 4 Arrange raspberries on top of tarts. Melt extra chocolate in a glass heatproof bowl set over a saucepan of simmering water, stirring until smooth. Use a teaspoon to drizzle chocolate over the top of tarts. Allow to set. Serve.

Coconut yoghurt panna cotta Preparation time: 10 mins plus 6 hours setting Cooking time: 10 mins Makes 6 Cooking oil spray, for greasing 300ml pure cream ½ cup caster sugar ½ cup boiling water 10g sachet powdered gelatine 400ml vanilla yoghurt 1 tsp coconut essence (see cook’s tips, page 23) CRANBERRY SYRUP 2 cups frozen cranberries ¹⁄ ³ cup sugar ½ cup water 2 tsp vanilla extract

Snowflake cakes

Saffron and pistachio orange tea cakes

Raspberry cream trifles

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1 Lightly grease 6 x ½-cup fluted moulds with cooking oil spray and put on a 25 x 35cm tray. Put cream and sugar in a small, heavy-based saucepan and stir over a medium heat for 4-5 minutes or until sugar has dissolved. Do not allow to boil. 2 Pour boiling water into a jug, sprinkle over gelatine and stir with a fork until dissolved. Pour gelatine mixture into cream mixture and stir until combined. Add yoghurt and coconut essence. Stir to combine. 3 Divide mixture evenly between prepared moulds and set in fridge for 6 hours or overnight. When fully set, use your fingers to pull mixture gently away from sides of moulds, to break suction. Put a plate on top of each mould and invert, holding mould against plate. Give a gentle shake and allow panna cotta to fall out. 4 Put cranberries, sugar and

water in a small saucepan and stir over a low heat for 3-4 minutes or until sugar is dissolved. Spoon into a bowl, add vanilla extract and stir to combine. Cool. Serve panna cotta with cranberry syrup.

Madeira mountain Preparation time: 1 hour plus 1 hour cooling Cooking time: 1 hour Serves 8-10 250g unsalted butter, at room temperature, chopped 1 cup caster sugar Finely grated zest and juice of 1 orange 4 eggs 2 cups plain flour 1½ tsp baking powder ¹⁄ ³ cup orange liqueur Pure icing sugar, for dusting White chocolate leaves, to decorate (optional, see recipe page 24) BUTTER CREAM FROSTING 250g unsalted butter, at room temperature 1 tsp orange essence 2½ cups pure icing sugar, sifted 1 Preheat oven to 180ºC. Line base and sides of a deep 20 x 10cm round cake tin with baking paper. Put butter, sugar and zest in the large bowl of an electric mixer and beat on medium until pale and creamy. Add eggs, 1 at a time, beating well after each addition. 2 Sift flour and baking powder into butter mixture and fold in until just combined. Stir in orange juice until mixture is smooth. Spoon mixture into prepared tin. 3 Bake for 50-60 minutes or until cooked when tested with a skewer. Cool in tins for 10 minutes before turning out cake onto a wire rack to cool completely. 5 To make butter cream frosting, put butter and essence in the large bowl of an electric mixer and beat until pale and creamy. Gradually add large spoonfuls of icing sugar, beating continuously, until mixture is light and fluffy. 6 When cake is cold, cut into 4 layers horizontally using a large serrated knife. Put top of cake, cut


winter wonder

side up, on a cake stand. Brush with a little orange liqueur, then spread with a 5mm-thick layer of butter cream. Top with a middle layer of cake. Repeat liqueur and butter cream layers. Repeat the process with another middle layer of cake. Finish with the bottom of the cake, uncut side up. Spread remaining butter cream over the top and around the side of the cake. Dust top of cake with icing sugar before serving.

Snowflake cakes Preparation time: 40 mins plus 2-3 hours drying time Cooking time: 20 mins Makes 8 6-8 organic white roses 1 eggwhite 1 tsp gelatine 1 cup caster sugar Melted butter, for greasing 1 cup self-raising flour ½ cup caster sugar 80g butter, softened ¼ cup milk 1 egg 2 tsp vanilla essence ½ cup flaked almonds 2 Tbsp chopped glacé ginger ROSE FROSTING 250g unsalted butter, softened 4 cups pure icing sugar, sifted 2 tsp rose essence 1 Wash roses gently in cold running water and shake off excess. Carefully pull petals off and gently pat dry with paper towel. Put eggwhite in a bowl. Add gelatine and whisk with a fork to combine. Brush each petal with eggwhite mixture. Sprinkle with sugar, shaking off excess, and put on a wire rack to dry for 2-3 hours or overnight. 2 Preheat oven to 180°C. Grease 8 x 1-cup ovenproof moulds with melted butter and line the base of each with baking paper. Place moulds on an oven tray. Put flour, sugar, butter, milk, egg and vanilla in the medium bowl of an electric mixer and beat on medium-high for 5 minutes until thick and creamy. 3 Add almonds and ginger. Stir until combined. Spoon mixture evenly into moulds and bake for 15-20 minutes. Stand in moulds for 5 minutes before turning out on a wire rack to cool. 4 To make rose frosting, put butter in the large bowl of an electric mixer and beat on medium until pale and creamy.

Add sifted icing sugar, ½ cup at a time, beating until combined. Beat in essence. 5 Spread frosting over each cake to cover. Starting at the base, arrange petals in rows to cover each cake. Serve.

Saffron and pistachio orange tea cakes Preparation time: 30 mins plus 30 minutes standing Cooking time: 50 mins Makes 8 Melted butter, for greasing Finely grated zest and juice of 1 orange ½ tsp saffron threads 185g butter, chopped 1 cup caster sugar 4 eggs ¾ cup sour cream 1½ cups plain flour, sifted ½ tsp bicarbonate of soda 1 cup pistachios, finely chopped 1 cup sifted pure icing sugar 2 Tbsp hot water or milk 1 Preheat oven to 180°C. Brush an 8-hole mini loaf tin with melted butter. Line bases and sides with baking paper. Heat orange juice in microwave on high/100% for 30 seconds. Add saffron and set aside to soak in juice for 5 minutes (see cook’s tips, page 25). 2 Put butter, zest and sugar in the medium bowl of an electric mixer and beat on medium until light and creamy. Add eggs 1 at a time, beating well after each addition. 3 Stir in sour cream. Fold through flour, bicarb, ½ cup of the pistachios and saffron juice until combined. Spoon mixture evenly into holes of prepared tin and smooth surfaces. Bake for 45-50 minutes or until cooked when tested with a skewer. Stand cakes in tin for 10 minutes before turning out onto a wire rack to cool. 4 Put icing sugar in a medium bowl. Add enough water or milk to form a thin paste. Spoon a little icing over cakes and sprinkle with remaining pistachios. Stand for 20 minutes to set before serving.

Raspberry cream trifles Preparation time: 20 mins plus 3 hours chilling Cooking time: 5 mins Serves 8 ½ cup caster sugar 500ml thickened cream

1 cup milk ¹⁄ ³ cup boiling water 1 Tbsp gelatine 350g unfilled sponge cake 300g frozen raspberries, thawed ½ cup raspberry jam 2 Tbsp brandy 1 Put sugar in a large saucepan. Stir in cream and milk and bring to a simmer over a medium heat. Cook, stirring, for 4-5 minutes or until sugar dissolves. Set aside. Pour hot water into a small jug. Sprinkle over gelatine. Stir until dissolved. Pour into milk mixture and stir to combine. Set aside. 2 Break sponge cake into 3cm pieces and set aside. Put raspberries into a medium bowl. Stir in jam and brandy. 3 Spoon raspberry mixture among 8 serving glasses and top with sponge pieces. Pour cream mixture over sponge. Chill for 2-3 hours, or until set. Serve.

Pear and almond puddings Preparation time: 30 mins plus 5 mins standing Cooking time: 1 hour 15 mins Makes 8 Melted butter, for greasing 200g glacé pears 200g glacé figs 80g flaked almonds Finely grated zest and juice of 1 orange 100g white chocolate, chopped 250g unsalted butter, chopped 1 cup caster sugar 1 Tbsp vanilla essence 4 eggs ½ cup self-raising flour 1½ cups plain flour 2 tsp ground cinnamon REDCURRANT SYRUP 300g frozen redcurrants 1 cup caster sugar 1 cup water ¼ cup plum jam 50ml Cointreau 1 Preheat oven to 180°C. Grease 8 holes of a ¾-cup capacity muffin tin with melted butter. Line bases with baking paper. 2 Using kitchen scissors, cut pears and figs into a medium bowl. Stir in almonds, zest and juice. Set aside. 3 Put chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth. Set aside. 37


Pear and almond puddings

Pears with apple sorbet, jelly and wafers

TRY THIS

place Add a little polish to ristmas settings at your Ch tly table by using brigh ached coloured baubles att asting to matching or contr patterned strips of ribbon.

4 Put butter, sugar and vanilla in the large bowl of an electric mixer and beat on medium until light and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in melted chocolate until just combined. Stir in fruit mixture. Sift in flours, add cinnamon and stir until thoroughly combined. 5 Spoon mixture evenly into holes of prepared tin, using a wet palette knife to smooth surfaces. Tap the tin lightly on the bench to settle the mixture. 6 Cover the tin with a piece of baking paper, then a piece of foil. Bake for 50-60 minutes, or until puddings are cooked when tested with a skewer. Set aside to cool. 7 To make redcurrant syrup, put 200g of the redcurrants in a saucepan. Add sugar, water, jam and Cointreau and stir over a medium heat until sugar dissolves. Bring to the boil, then simmer for 2-3 minutes or until mixture becomes syrupy. Remove from heat and stand for 5 minutes. 8 Remove puddings from tin and drizzle with large spoonfuls of redcurrant syrup. Sprinkle with remaining redcurrants and serve.

Pears with apple sorbet, jelly and wafers Preparation time: 20 mins plus 10 hours freezing and 2 hours chilling Cooking time: 35 mins Serves 6 1 cup caster sugar 1 cup apple juice 3 Granny Smith apples, peeled, quartered, cored 2 Tbsp calvados (apple brandy) 1 eggwhite WAFERS 1 eggwhite ½ cup caster sugar 1 Tbsp plain flour ½ tsp ground cinnamon 30g butter, melted, cooled JELLY 1 cup caster sugar 750ml bottle rosé wine 6 small pears, peeled 2 Tbsp hot water 3 tsp gelatine powder

38

1 Put caster sugar and apple juice in a medium, heavy-based saucepan and stir over a low heat until sugar is dissolved and liquid comes to a simmer. Add apples and cook for 5-8 minutes or until apples are tender. Remove from heat and set aside to cool. 2 Pour apple mixture into a lamington tin, cover loosely with plastic wrap and freeze for 2 hours or until almost firm. 3 Put apple mixture into a food processor with calvados and eggwhite. Process until you have a smooth sorbet. Return sorbet to lamington tin and freeze for 6-8 hours or until firm. 4 To make wafers, preheat oven to 180ºC. Line an oven tray with baking paper. Put eggwhite and caster sugar in a large bowl and beat with an electric whisk on low speed until thick and frothy. Add flour, cinnamon and butter. Stir to combine. 5 Spoon a heaped teaspoon of mixture onto prepared tray, spreading mixture thinly into a round shape. Repeat with 2 more teaspoons of the mixture, then bake for 7 minutes or until the rounds are light golden. Working quickly while they are still hot, remove rounds from the oven and gently wrap around a small rolling pin to create a curved wafer. Repeat process with remaining wafer mixture. 6 To make jelly, combine sugar and rosé in a medium, heavy-based pan and stir until sugar is dissolved. Add pears to syrup and simmer for 10-12 minutes or until tender. Remove pears with a slotted spoon and transfer to a plate. (See cook’s tips, page 27.) 7 Strain rosé mixture through a fine sieve into a bowl. Pour hot water into a jug, sprinkle over gelatine and stir with a fork until dissolved. Cool slightly, then add gelatine mixture to hot rosé mixture and stir well to combine. 8 Pour jelly mixture into 25 x 20cm bar tins. Cool. Cover with plastic wrap and chill for 1-2 hours or until completely set. Cut jelly into 2cm squares. To serve, put a poached pear on each plate with 2 jelly squares and a scoop of sorbet in a wafer.


goldenglow

40


all that

glitters

Embrace everything bold and beautiful about the season with creations that bring extra sparkle to Christmas

C

hristmas gives you a licence to ramp up the razzle. So, indulge with this glittering selection of clever crafts and sumptuous treats. Turn your home into a fantasy forest of wondrous goodies in leafy greens and cheerful reds with bursts of gold. Be inspired by cakes so picture-perfect they could take pride of place on the mantel, only you will want to tuck in to each heavenly piece. And break out the happy stuff for classic desserts soaked in Christmas spirit!

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goldenglow

Reindeers on parade Saddle up the helpers, there are presents to be delivered! These lovable reindeer make a beautiful display. Their festive finery is made complete by the delicate motif stitched onto their saddles. Ornamental faux balls of wool – made from polystyrene balls covered with scraps of yarn – add a special touch. Clever! For full instructions, see page 60

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No-sew angels

Say it with cheer

One angel, coming up! A twirl of hessian, flourish of ribbon, a bead, hair and a chenille stick. Recruit the kids to create these madeby-hand celestial cuties.

Nothing makes a statement like an oversized word. Just bend a length of wire to spell out a classic Christmas term such as NoĂŤl, Joy or Peace. Wrap it with different coloured yarns, securing here and there with hot glue. Hang it on a wall, mount it on a canvas, glue to a timber base to display on a shelf, or give as a unique gift.

For full instructions, see page 60

For shopping details, see Stockists page 145

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goldenglow

A chip off Santa’s block This little chap is a brilliant idea from a reader, and the kids will love to help decorate him. Start with a length of 45mm square timber. On one edge, mark the desired height for the bottom of Santa’s beard. From this mark, draw a 45° line up each adjacent face. Clamp the timber to the end of a bench then, using the lines as a guide, cut a compound angle with a fine tooth saw. Alternatively, set the saw and blade on a compound mitre saw to 45° to make a diamond-shaped face. Sand his face smooth, then paint his body and hat with red acrylic paint, followed by a coat of acrylic sealer. Glue on felt trims for a hat, beard, nose and brows, and add diamanté eyes. So cute!

Sweet dreams Everybody loves these little guys, and this fibrefilled felt fella looks good enough to eat!

Bookworms know there’s nothing more relaxing than snuggling up with a good read after a long day of festivities. This sleepy little elf is the perfect bedtime reading helper, minding your spot when you drift off.

For full instructions, see page 60

For full instructions, see page 61

Gingerbread man

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It is hard not to love these dazzling crafts that will light up your hearth and your heart!

Cross your stitch Hang these smart crossstitched mini cushions and bring a seasonal feel to any room in your home. Trimmed with a woven jacquard heart ribbon and backed with coordinating gingham, they are easy to make. Sit them on your mantelpiece, use them to decorate your tree or give them as gorgeous gifts. For full instructions, see page 61

For shopping details, see Stockists page 145

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goldenglow

Let the kids help make this cute collection and they will feel like elves in Santa ’s workshop! Little favours A truffle is so grand, it deserves a box seat. Dress up cardboard containers with balsawood, giftwrap, raffia and ribbon, then pop in a treat for a table favour. For full instructions, see page 61

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For shopping details, see Stockists page 145


TRY THIS

Bling up your Christmas dinner with bauble place card holders. Find plain bauble holders online, add a design using glitter glue and bond with Blu Tack.

Ripe for the picking Hang colourful paper apples and pears from your tree for a sweet Christmas and a fruitful year ahead. All it takes is a cut here, a fold there and a few dabs of glue! For full instructions, see page 62

For instructions on how to make these angels, see page 60

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Tabletop garland A mini garland takes just minutes to make when you use a circle punch to cut out the circles. Wind your garland around a tabletop tree for a sweet centrepiece. For full instructions, see page 62

Give a little Stuck for the right words? Whip up glimmering gift cards. Choose from a bird tag, little owl and a Christmas tree card, then let your handiwork do the talking. They are so pretty, they could even decorate the mantel! For full instructions, see page 62

Bright owl Patterned paper can be transformed into the most gorgeous decorations. Take this adorable owl. Ever alert, you can count on him to keep an eye on the festivities! For full instructions, see page 63

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goldenglow

Red bloomer It looks like a poinsettia, one that’s forever in bloom. Add a flush of colour to a wreath or gift with this easy project. The secret to assembly is cutting a hole in the centre so it folds up sweetly into a flower. For full instructions, see page 63

Dynamic duo Statement decorations don’t come much quicker than this. Simply paint then wrap polystyrene cones in textural red hessian. Finish off with a winding garland of flowers, leaves, birds and hearts. For extra impact, pair differently sized cones together. For full instructions, see page 63

For shopping details, see Stockists page 145

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goldenglow

Christmas ice-cream cake Showstopping desserts don’t get much easier than this. Just swirl crumbled fruitcake and chocolate sauce through vanilla ice-cream, then top with berries. Recipe on page 64

50


Pretty partridge Cut bird shapes from coloured card, add a concertina frill and you’ll have pretty birdies fluttering around your tree or home in next to no time. For full instructions, see page 64

Mini berry pavlovas Crisp on the outside, gooey sweetness inside and erupting with fresh berries and cream, it’s no wonder everyone wants more pav. So keep the peace by giving each guest their own. Recipe on page 64

Cook’s t ip

■ Before m ixing eggwhites, wip e the bowl and whisk of the mixer with paper towel dampene d with white vine gar. This removes an y oil traces that may interfere w ith aeration of the eggwhites.

51


goldenglow Sultana raisin cakes With splashes of sweet sherry, dried fruit, a crunchy almond crown and a festive ribbon, this recipe makes six lovely little gifts. Recipe on page 65

Cook’s t i p

Rosy raspberry charlotte This French delight is the tastiest way to chill out, with hints of rosewater, a river of raspberries and a vodka kick. Oh la la! Recipe on page 65

52

s

This swe et charlotte can be stored in the freez er for up to a week before se rving. ■ For a pretty presenta tion, pile berries o n top of the charl otte or ti e a festive ribbon around it . ■


Cook’s tips

This traditional d cake is decorate es, rri be er pp pe th wi sh bu a seasonal m berry available fro ts. ris flo e som cakes ■ Store these an in d undecorate in er ain nt co air tight to up r fo e dg fri the 3 months.

Caption heading Witmomo om o mo mo mo mo o mo mo mo om o mo mo o mo mo m oom o mmp Witmomo om o mo mopping! Witmomo om o mo mo o mo mo m oom o mmpping! ping! Recipe on page 00

Cook’s t ips

Lamb kofta er s You can buy la mb koftas from the butcher, or use lamb.resh basi l pesto in the ch illed deli section of the nononon in to batos, don’t th row out the scraps .

Traditional cakes Use mini cake tins to bake four individual long-life fruitcakes filled with classic Chrissy flavours. Swap the usual plastic holly for a herb bouquet garni, pepperberry or sprig of sugared fruit. Recipe on page 65

53


IS TRY THkyard

r bac Scour you l for natura ’s st ri or flo d in n le b t a th trimmings colour with your beautifully strous am with lu scheme. Te nts for orname . best effect

TRY THI

S

Christmas is a time to show off your cl assiest gla ssware, but any yo u don’t use can serve as fa ncy holder s for fine cu tlery, flower s or baubles at your table.

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s Cook’s t friiapnd

r Brioche o le ilab a v a tins are lty ia c e p s from . re a stores kitchenw s n ti ing the ■ Greas ly makes g thorou h remove it easier to oulds. m m cakes fro ll a m s ■ Snip red f o s e h bunc h. a r garnis grapes fo

Sticky grape cakes Grape balls of fire! A wild nest of spun toffee creates an explosive effect on these bellshaped beauties, easily made using mini brioche moulds and a little skill with sticky stuff. Recipe on page 65

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goldenglow

Baking a statement cake is as easy as finding a fabulous tin.Present it with pizazz and dessert becomes a divine experience!

Berry butter Bundt cake

Cook’s tips

This was made ke in a cathedral ca m fro le tin, availab fishpond.com.au Find fancy tins in t, most departmen ialty ec sp d variety an es. or st re wa kitchen well tin e th se ea ■ Gr h ac re to ensure you . ice ever y crev

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If ever there was a cake tailor-made for Christmas, it’s this one! Filled with raspberries and buttery goodness, each slice will make you want to sing like a choir of angels. Recipe on page 66


Marshmallow fig pie Buttermilk rum babas The generous dose of Christmas spirit in this recipe makes it a strictly adults-only treat. Spun toffee gives a modern twist to this European classic.

What to do with that jar of fig jam you were given last Christmas? Spread over a butternut biscuit base and pile on gooey, snowy scoops of marshmallow. Make up to two days ahead and chill. Recipe on page 67

Recipe on page 66

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Golden fruit puddings Use a fancy ring tin to make the lovely bell shape of this marmalade pudding topped with cumquats and a web of toffee. Can’t find cumquats? Use sliced oranges with skin left on. Cut each slice into four and follow cumquat method.

Orange sherbet loaf Special gatherings call for a dish with fizz! A cup of moscato adds a citrusy punch while orange zest adds an artistic flourish to the crispy golden toffee topping. This loaf can be kept frozen for up to three days before serving.

Recipe on page 67

Recipe on page 67

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For shopping details, see Stockists page 145


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Mango and chocolate baked cheesecake When mango meets white chocolate, cream cheese, mascarpone and that topping, you have the dreamiest, creamiest cheesecake ever.

Eye-popping toppings are the crowning glory to these deliciously dif ferent desserts

Recipe on page 68

Cook’s t ips

■ If you pr efer a berr y filling to mango, simply use 300g of thawed berries of your choice, or a co mbo, in place of man goes. ■ Most su mmer fruit can be caramel ised. Tr y pineapple or peaches.

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Now for the fun part! Reindeers on parade Reindeers on parade

Gather your supplies Thin cardboard; felt-tip marker; felt in cream, green, red and beige; seed beads; fibrefill; embroidery thread; tacky craft glue. STEP 1 Follow General Instructions for Felt (see page 143) to cut out

Reindeers diagram

No-sew angels

Gingerbread man

Sweet dreams

To enlarge, set photocopier to 200%

2 bodies, 4 antlers and 1 saddle for each reindeer. STEP 2 Join pairs of antlers together using tacky craft glue; leave to dry. Use lazy daisy and French knots (see page 143) to embroider saddle. Add saddle and bead eyes to reindeer. STEP 3 Using running stitch, join front to back with wrong sides facing, catching antlers in place as you go. Fill with fibrefill before closing. Stitch on a bead for a nose.

No-sew angels Makes 1 angel

Cross your stitch

Little favours

60

Gather your supplies Hessian or linen fabric; 2 tinsel chenille sticks; 9mm-wide gingham ribbon; glitter glue pen; 30mm wooden bead; bottle cap; hot-glue gun; glue sticks; twine; 27cm-dia plate; curly doll hair; black and red acrylic paint; fine paintbrush. Here’s how STEP 1 To make head and halo, cut 1 chenille stick in half. Wrap end of 1 half around a bottle cap to make a circle, then twist to secure

circle shape. Remove cap. Cut a 20cm length of twine. Knot ends to make a looped hanger. Place a little hot glue into hole of wooden bead, then insert knotted ends of twine hanger and straight end of halo through bead hole. Bend circle down, creating a halo. STEP 2 To make dress, trace a circle onto hessian or linen fabric by drawing around a 27cm-dia plate. Cut out circle. Run glitter glue around fabric edge. If you wish, create a spotty design by applying dots of glitter glue. When dry, fold fabric circle in half, then halve again. Snip carefully across triangular tip to make a tiny hole for neck. STEP 3 Slip end of chenille stick with bead through neck of dress. Hot-glue dress to bottom of bead at neck. STEP 4 Bend remaining chenille stick in half to make a pair of legs. Wrap end of chenille stick protruding from bead around bend at top of legs. Bend at right angles for feet. STEP 5 To make arms, centre half of remaining chenille stick against the back of the neck and hot glue in place. Bend each arm inwards slightly to make elbows. STEP 6 To attach hair, smear hot glue on back of head and quickly and carefully attach curly hair, allowing for a fringe and side curls. STEP 7 To make face, dip end of paintbrush in black paint and dot 2 eyes. Using red paint on the brush end, make 2 red dots and pull the paint inwards to create lips. STEP 8 To finish, use a length of ribbon to make a bow and attach at front of neck with hot glue.

Gingerbread man Gather your supplies Thin cardboard; fine felt-tip marker; felt in beige and green; embroidery thread; sequins; seed beads; white rickrack braid. STEP 1 Follow General Instructions for Felt (see page 143) to cut 2 bodies and 1 bow from felt using pattern (opposite page). STEP 2 Stitch white rickrack across lower arms and legs of front,


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folding raw edges to back of felt. Embroider a red mouth using backstitch (see page 143) and attach black beads for eyes. Sew on sequins and a seed bead for buttons and a felt bow tie. Place front and back together and use blanket stitch to join, adding fibrefill before closing opening.

Cross your sti tch chart s Tree

Heart

G ingerbread man diagram

S002 (white) S002 (white) French knots

To enlarge, set photocopier to 190%

Sweet dreams Gather your supplies Felt in red and green; 38mm-wide striped ribbon; needle; thread; chenille stick; hot-glue gun; hot-glue sticks; 20mm-dia wooden bead; coloured pencils; gold folly bell. Here’s how STEP 1 Following General Instructions for Felt (see page 143), enlarge Sweet dreams diagrams (below).

Swee tCollar dreams diagram

Collar

To enlarge, set photocopier to 200%

STEP 2 Cut red felt to 35 x 5.5cm. Cut a 35cm length of ribbon. Centre on felt and secure with running stitch. Cut 1 collar and 1 hat from green felt. Backstitch collar in place at one end. Fold felt strip in half, with wrong sides facing and short sides together. STEP 3 Bend chenille stick in half, then glue bent end to inside of wooden bead. Sandwich stick between felt layers and blanket stitch around edges to enclose. STEP 4 Use coloured pencils to draw face on wooden bead. STEP 5 Use blanket stitch to join sides of hat and add a bell at the top. Glue hat in place.

Cross your stitch Finished size Cushions 7cm square Tree 3cm wide x 5cm high Heart 5cm wide x 5cm high Gather your supplies 14-count red Aida cloth; 1 skein of Semco stranded embroidery thread in S002 (white); tapestry needle; red and white gingham; sewing thread; sewing needle; pins; scissors; fibrefill; 2 contrasting and coordinating ribbons; buttons. Here’s how STEP 1 Cut a piece of red Aida measuring 8cm square. STEP 2 Using the charts (above), follow General instructions for Cross-stitch (see page 143) and work the desired motif using 3 strands of embroidery thread.

Hat

Place on fold

Hat

Place on fold

For shopping details, see Stockists page 145

Work solid lines in straight stitch. STEP 3 Cut an 8cm square of gingham. STEP 4 With right sides together and leaving a small opening on 1 side, machine stitch around the edges using 5mm seam allowance. Trim allowance back to 3mm. Clip corners and turn right side out. Fill cushion with fibrefill. Slip stitch opening closed. STEP 5 Using 2 contrasting ribbons, cut a 12cm-long piece from one, and a 14cm-long piece from the other. STEP 6 Bring 2 ends of the 12cm ribbon to the front, crossing over to resemble a bow. Fold remaining ribbon in half, placing ends behind the centre of the bow. Secure ribbon and stitch to cushion with a button at the centre front.

Little favours Gather your supplies 50mm white gloss card favour box; patterned paper; double-sided tape; craft knife; cutting mat; metal ruler; 3 x 50mm balsawood; tacky craft glue; clothes pegs; ribbon; raffia. Here’s how STEP 1 Assemble favour box; remove lid. Using craft knife, mat and ruler, cut balsawood to fit sides of box. Glue 2 opposing sides in position and clamp with clothes pegs until dry. Glue and clamp remaining sides. STEP 2 Cut strip of patterned paper measuring 3cm wide to fit around box. Wrap around and secure to balsa with double-sided tape. Finish with ribbon tied in a bow and fill box with raffia. 61


Ripe for the picking

Tabletop garland

Ripe for the picking

Tabletop garland

Gather your supplies Red patterned card; green card; green embroidery thread; white cord; scissors; 3mm dowel; tape; hot-glue gun; hot-glue sticks.

Gather your supplies Patterned card; scissors or 25mm circle punch; glue stick or doublesided tape; string.

Here’s how STEP 1 Using a photocopier, enlarge diagrams (this page) to 165%. Cut out apple or pear. On wrong side of card, trace around each shape 8 times and cut out. STEP 2 Cut dowel to 8cm. Tape a loop of cord to 1 end. Bind end of dowel with green thread. Fold apple or pear shapes in half. Hotglue spine of each fruit to dowel. From green card, cut out 2 leaf shapes for each fruit. Glue 1 to each side of stalk.

Ripe for the p icking diagrams

Here’s how STEP 1 Punch or cut 25mm circles from patterned card. Using glue stick or tape, stick pairs of circles together, sandwiching a length of string between layers as you work.

Give a little Gather your supplies Patterned card; green, red, blue, yellow and white card; cutting mat; craft knife; glue stick; ribbon; 12mm circle punch; white glitter card; foam tape; beads; doublesided tape; tacky glue.

G ive a li t tle diagrams

Give a little

To enlarge, set photocopier to 250%

Bright owl

To enlarge, set photocopier to 165%

Bird tag Here’s how STEP 1 Using a photocopier, enlarge bird (above) to 250%. Use as a template to cut a bird from patterned card. Cut a slit in top of bird and thread with ribbon. Punch or cut a 12mm circle from blue card, then glue in place as eye.

Dynamic duo

To enlarge, set photocopier to 165%

62

Owl card STEP 1 Colour photocopy the owl (above). Mount on card and cut out.


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Using picture as a guide (see page 48), cut a small branch from red card. Cut glitter card to 14 x 8cm. Fold in half to make a 7 x 8cm card. Stick owl and branch to card with foam tape. Glue beads to branch.

Here’s how STEP 1 Using a photocopier, enlarge Bright owl (below) to 300%, then cut out. Use as a template to cut 1 body shape from patterned card and 1 body shape from dark green card. Cut 2 wings from green card, and 1 tail, 2 feet and 1 nose from yellow. STEP 2 Cut a piece of foam core 3mm smaller than owl body shape. Stick owl body pieces to each side of foam core, inserting tail between layers as you work. Using picture as a guide (see page 48), stick on wings and feet with foam tape. Glue on nose. STEP 3 Using a compass or circle punch, cut two 44mm green circles and glue to owl. Make two 25mm white circles and stick to green circles. Make two 12mm dark green circles and stick to white circles. Make 2mm holes in owl’s tail.

D ynamic duo diagrams

Tree card STEP 1 Make a template of tree, leaf and trunk shapes using pattern (above). Cut tree from green card, 6 leaves from white, 4 from red and trunk from yellow. Cut glitter card to 10 x 14cm. Fold in half to 10 x 7cm. Using picture as a guide (see page 48), stick tree, trunk and leaves to card with foam tape.

B righ t owl diagram

Dynamic duo Gather your supplies Red acrylic paint; paintbrush; 45cm polystyrene cone; 35cm polystyrene cone; red hessian; tacky craft glue; red and green plain and patterned card; scissors; 25mm circle punch; small beads; pins (optional); hot-glue gun and hot-glue sticks (optional); silk foliage.

25mm circles from patterned paper. Glue a bead to centre of each piece and leave to dry. Hot-glue or pin shapes to cone in a spiral design. Finish with silk leaves glued or pinned randomly along spiral.

Red bloomer diagram

To enlarge, set photocopier to 380%

Red bloomer Gather your supplies Red patterned paper; red, green and white card; glue stick; scissors; hot-glue gun; hot-glue sticks; yellow felt-tip pen; compass or 25mm circle punch; pencil. Here’s how STEP 1 Enlarge flower (above) using photocopier. Make a second copy. Cut out 1 outer and 1 inner flower and use as templates to cut 1 flower from red card and 1 inner flower from patterned paper. Trace flower (same size) onto white card. Colour with yellow felt-tip marker; cut out. STEP 2 Using picture as a guide, stick patterned inner flower to outer flower using glue stick. Fold in half, through petals. Midway along fold, cut a 19mm dia. semicircle. Unfold and fold in opposite direction, through petals. Unfold. Shape into a flower, pushing the 4 folds together at base. Hot glue a 25mm circle of card to back and yellow flower to centre. STEP 3 Cut leaf shapes from green card. Hot glue to base of flower.

To enlarge, set photocopier to 300%

Bright owl Gather your supplies Green patterned card; yellow, dark green, green and white card; foam core; doublesided tape or glue stick; foam tape; craft knife; cutting mat; metal ruler; scissors; compass or 44mm, 25mm, 12mm and 2mm circle punches; pencil. For shopping details, see Stockists page 145

Here’s how STEP 1 Paint cones with red paint and set aside to dry. Wrap hessian around cones. Secure with tacky craft glue. STEP 2 For each cone: Use flower and heart shapes (above) to cut 10-15 flowers and 1-2 hearts from green card. Use bird diagram (see opposite page) to cut 1-2 birds from red card. Cut or punch

Red bloomer 63


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Pretty partridge Gather your supplies Red patterned card; green patterned paper; white glitter card; scissors; foam tape; craft knife; cutting mat; ribbon; ruler; pencil. Pretty partridge

Christmas ice-cream cake

Mini berry pavlovas

Sultana raisin cakes

Here’s how STEP 1 To enlarge, set photocopier to 250%. Cut out to make a template. Use template to cut bird from red patterned card. Cut a 1cm circle from glitter card for eye. Using foam tape, stick eye to bird. STEP 2 Cut out a 1.5cm-long, 7mm-wide opening in centre of body for wing. Cut green patterned paper to 13 x 33cm. Working on long side, fold and pleat every 1cm to make concertina wing. Feed through opening and ease open concertina. Attach a ribbon loop at back for hanging.

Traditional cakes

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To enlarge, set photocopier to 250%

It’s time to get baking! Christmas ice-cream cake

Mini berry pavlovas

Preparation time: 15 mins plus overnight freezing Cooking time: nil Serves 12

Preparation time: 45 mins plus 30 mins cooling Cooking time: 1 hour Makes 6

2L vanilla ice-cream 400g store-bought un-iced Christmas cake or fruitcake 200ml chocolate sauce

4 eggwhites 1 tsp cream of tartar 1 cup caster sugar 2 tsp white vinegar 1 Tbsp cornflour 450g thickened cream ¹⁄ ³ cup icing sugar 1 tsp vanilla extract 250g punnet strawberries, hulled 125g punnet raspberries 125g punnet blueberries Extra icing sugar, to dust

DECORATION 250g punnet strawberries 125g punnet raspberries 125g punnet blueberries Raspberry sauce

Rosy raspberry charlotte

P re t ty p artridge diagram

1 Line a 22cm round springform tin with baking paper. Put ice-cream in a large bowl and set aside for 10 minutes to soften slightly. 2 Crumble cake and add to ice-cream. Stir to combine. Add sauce and swirl gently to marble. Spoon into prepared tin and freeze overnight or until firm. 3 Turn out onto a serving platter. Serve ice-cream cake topped with fresh berries and raspberry sauce.

1 Preheat oven to 150°C. Line 2 oven trays with baking paper. Mark six 10cm circles on paper. 2 Put eggwhites and cream of tartar in a large, clean stainless steel bowl. Whisk on medium for 10 minutes or until firm peaks form. Gradually add sugar, 1 tablespoon at a time, beating well until all the sugar is incorporated and stiff peaks form. Mixture should be thick and glossy.

For shopping details, see Stockists page 145


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3 Put vinegar and cornflour in a small bowl and stir to combine. Add to eggwhite mixture. Beat until combined. 4 Using circles as a guide, spoon mixture onto prepared trays. Create soft peaks with tip of a spatula or spoon. 5 Reduce oven to 120°C. Bake for 1 hour or until dry and firm. Turn off oven. Leave pavlovas to cool on trays in oven for 30 minutes, with door ajar. 6 Put cream, ¼ cup of the icing sugar and vanilla in a large bowl. Beat, using an electric mixer, until soft peaks form. 7 Puree strawberries and remaining icing sugar using a stick blender. 8 Top mini pavlovas with cream mixture, strawberry sauce and berries. Dust with extra icing sugar. Serve.

Sultana raisin cakes Preparation time: 35 mins plus 1 hour standing Cooking time: 1 hour Makes 6 Finely grated zest and juice of 1 orange 1½ cups sultanas 1 cup raisins, chopped ½ cup sweet sherry 250g unsalted butter, chopped 1 cup caster sugar 1 tsp vanilla essence 4 eggs, beaten 2 cups plain flour, sifted 1 cup self-raising flour, sifted ½ tsp baking powder 200g whole blanched almonds Extra ½ cup sweet sherry 1 Preheat oven to 160ºC. Line the base and sides of six 9cm round cake tins with baking paper. 2 Put zest and juice in a large bowl. Add dried fruit and sherry. Stand 1 hour. 3 Put butter and sugar in the small bowl of an electric mixer and beat until light and creamy. Add essence and a little egg at a time, beating well after each addition. 4 Add the creamed mixture to the fruit mixture and stir to combine. Add sifted flours and baking powder. Stir to combine. Spoon mixture evenly into prepared tins, smoothing tops. 5 Arrange almonds on top of each cake. Bake for 1 hour or until cooked when tested with a skewer. 6 Place cakes on a tray and brush with extra sherry. Cover with 2 clean dry tea towels and cool in tins until cold. Remove. Decorate with ribbon. Serve.

Rosy raspberry charlotte Preparation time: 20 mins plus several hours freezing Cooking time: 10 mins Serves 6 ½ cup caster sugar 1 cup water 2 Tbsp vodka ½ tsp rosewater essence 250g sponge finger biscuits 1 litre vanilla ice-cream, softened 200g thick plain yoghurt 300g fresh or frozen raspberries Extra ½ tsp rosewater essence 1 Line the base and sides of a 22cm springform tin with baking paper. Put sugar and water in a medium, heavybased saucepan and stir over a low heat until sugar dissolves. Reduce heat and simmer for 5 minutes. Pour syrup into a shallow bowl and cool for 5 minutes. Add vodka and rosewater essence. Stir to combine. 2 Dip biscuits into syrup. Line the base of prepared tin with biscuits, cutting and fitting as you go. 3 Put soft, but not melted, ice-cream in a large bowl. Add yoghurt, berries and extra rosewater. Stir until just combined; do not overmix. Spoon ice-cream into the biscuit-lined tin. Freeze for several hours or overnight before serving.

Traditional cakes Preparation time: 25 mins plus several hours standing Cooking time: 1 hour 45 mins Makes 4 cakes 3 cups raisins, chopped 1¹⁄ ³ cups sultanas 1½ cups currants ½ cup mixed peel 100g glacé cherries, chopped ½ cup brandy ½ tsp almond essence 250g unsalted butter ½ cup brown sugar ½ cup caster sugar 2 Tbsp treacle 4 eggs, lightly beaten 100g slivered almonds, toasted 2 cups plain flour, sifted ½ cup self-raising flour, sifted 1 Tbsp mixed spice, sifted 2 tsp nutmeg, sifted Finely grated zest and juice of 1 orange Extra ½ cup brandy

DECORATION 1 Tbsp warm sieved apricot jam Icing sugar, to dust 250g packet almond icing Sprigs of pepperberries or fresh herbs 1 Put raisins, sultanas, currants, peel and cherries in a large bowl. Pour over brandy and almond essence and stir. Cover and stand several hours or overnight, stirring occasionally. 2 Preheat oven to 160ºC. Line base and sides of 4 x 10cm square cake tins with baking paper. 3 Put butter and sugars in the small bowl of an electric mixer and beat until light and creamy. Add treacle and continue to beat, then add a little egg at a time, beating well after each addition. 4 Add butter mixture and almonds to fruit mixture and stir to combine. Add sifted flours, mixed spice and nutmeg, zest and juice. Stir to combine. 5 Spoon mixture evenly into prepared tins. Wrap a double thickness of brown paper around each tin. Secure with a paperclip. Bake for 1½-1¾ hours, or until cooked when tested with a skewer. 6 Pour extra brandy evenly over cakes. Put cakes on a tray and wrap in 2 clean dry tea towels. Set aside to cool completely. Turn out cakes from tins and wrap in 3-4 layers of plastic wrap. 7 To decorate, put cakes on a sheet of baking paper and brush with jam. Sift icing sugar onto a flat surface. Knead almond icing on the sugared surface until no longer sticky. Roll out enough icing to cover cakes. Carefully place it over cakes, smoothing sides. Rub cakes gently with the palms of your hands. Trim excess icing from bases. Leave cakes in a cool, dry place for several hours to dry. 8 Arrange sprigs of pepperberries or garnish of choice on top of cakes. If giving cakes as gifts, wrap in paper secured with string.

Sticky grape cakes Preparation time: 30 mins Cooking time: 40 mins Makes 8 cakes Melted butter, to grease 125g unsalted butter, at room temperature ²⁄ ³ cup caster sugar Finely grated zest of 1 large orange 2 eggs 1½ cups plain flour 65


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2 tsp baking powder ½ tsp bicarbonate of soda ²⁄ ³ cup dessert wine 1 cup seedless grapes, coarsely chopped

Sticky grape cakes

Berry butter Bundt cake

Buttermilk rum babas

Marshmallow fig pie

Orange sherbet loaf

TOFFEE GRAPES 2 cups white granulated sugar 1 cup water 250g red grapes, in small clusters 1 Preheat oven to 180°C. Brush 8 mini brioche or friand moulds with butter, chill for 5 minutes, then rebrush with more butter. Line base of each mould with baking paper. Put butter, sugar and zest in the bowl of an electric mixer and beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder and bicarb over cake mixture. Add wine and stir until well combined. Fold in chopped grapes. 2 Spoon mixture into prepared moulds and smooth the tops. Put moulds on an oven tray. Bake for 25-30 minutes or until cooked when tested with a skewer. Stand for 5 minutes before turning cakes out onto a wire rack to cool. 3 To make toffee grapes, line an oven tray with baking paper. Put sugar and water in a medium heavy-based saucepan. Stir over a low heat until sugar is dissolved and mixture comes to the boil. Boil for 10 minutes or until toffee is lightly golden. Remove pan from heat and stand on a heatproof surface to allow bubbles to subside. Using tongs, quickly dip grape clusters into hot toffee. Put clusters on prepared tray and stand for 5 minutes to set. While toffee is still warm (return to heat, if required), dip 2 forks into toffee, press backs of forks together and pull apart to form long, thin strands. 4 To decorate, top each cake with a cluster of toffee grapes and strands of toffee. Serve.

Berry butter Bundt cake Preparation time: 15 mins plus 15 mins standing Cooking time: 1 hour 15 mins Serves 8-10 Golden fruit puddings

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Melted butter, to grease ½ tsp bicarbonate of soda

1 cup cold water 4 cups plain flour 1 tsp cream of tartar 250g unsalted butter, softened 1½ cups caster sugar 4 eggs 300g frozen raspberries, partially thawed Icing sugar, to dust 1 Preheat oven to 180°C. Grease one 6-cup Bundt ring cake tin with melted butter. Combine bicarb and water in a jug. Sift flour and cream of tartar together into a large bowl. 2 Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and water mixture. Using a large metal spoon, gently stir until well combined. Add raspberries and stir until combined. Spoon batter into prepared tin. 3 Bake for 1-1¼ hours or until cooked when tested with a skewer. Stand cake in tin on a wire rack for 15 minutes before turning out onto rack to cool completely. Put cake on a serving plate and dust with icing sugar just before serving.

Buttermilk rum babas Preparation time: 25 mins plus standing and 1 hour 15 mins proving Cooking time: 40 mins Makes 8 Melted butter, to grease 2 cups plain flour 2 Tbsp caster sugar 7g sachet dried yeast ½ cup buttermilk 3 eggs, beaten 50g butter, melted 250g mixed glacé fruit, chopped SYRUP 1½ cups water 2 cups caster sugar ½ cup white rum Extra 2 Tbsp water 1 Grease 8 x ²⁄³ cup-capacity dariole moulds with butter. Line bases with baking paper. Sift flour into a large bowl, add sugar and yeast, then combine. Make a well in the centre of mixture. Add buttermilk, eggs and butter, stirring until mixture is a thick batter.


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2 Beat with a wooden spoon for 2-3 minutes until smooth and glossy; mixture will be very sticky. Cover and allow to rest in a warm place for 1 hour or until doubled in size. 3 Preheat oven to 210ºC. Punch down dough, add fruit and mix through until combined. Spoon dough into moulds until mixture comes ¾ of the way up sides. Tap moulds on bench to settle mixture. Place on an oven tray and cover with plastic wrap. Stand in a warm place for 15 minutes. Remove plastic and bake for 15 minutes until brown and cooked when tested with a skewer. 4 To make syrup, put water and 1 cup of the caster sugar in a saucepan over a medium heat. Stir until sugar is dissolved. Bring to a simmer and cook for 15 minutes, without stirring. Remove from heat, add rum and swirl pan to combine. 5 Turn babas out onto a wire rack over a tray. Prick well with a skewer. Spoon over hot syrup until absorbed. Strain syrup from tray into jug and pour over again. Allow to cool. 6 To make spun toffee, put remaining 1 cup caster sugar and extra water in a medium heavy-based saucepan over a medium heat until sugar melts and turns golden. Dip 2 forks into toffee mixture, press backs of forks together and pull apart to form long, thin strands. Arrange strands on top of babas just before serving.

Marshmallow fig pie Preparation time: 30 mins plus 2 hours setting time Cooking time: 10 mins Serves 8 Melted butter, to grease 250g packet butternut biscuits, broken into pieces 60g butter, melted, cooled 250g fig jam 7g sachet gelatine ½ cup water ¾ cup caster sugar 1 tsp vanilla extract 1 Preheat oven to 180°C. Brush a 22cm fluted or plain pie tin with melted butter. Put biscuits in a food processor and process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Add butter and stir until combined. Spoon biscuit mixture into prepared pie tin. Using a small glass, press biscuit mixture over the surface of the tin,

forming a shell. Put in oven and bake for 10 minutes. Cool. 2 Spoon jam into pie shell and smooth until even. Put gelatine and ¼ cup water in a microwave-safe jug. Whisk with a fork to combine. Microwave, uncovered, on high/100% for 30 seconds or until gelatine is dissolved and mixture is clear. Set aside to cool. 3 Put sugar and remaining ¼ cup water into a small bowl and beat, using an electric mixer, for 5 minutes or until mixture turns thick and white. Pour cooled gelatine mixture into sugar mixture. Beat for a further 8-10 minutes or until very thick. Add vanilla and beat for 1 minute or until well combined. Spoon marshmallow over jam filling. Set aside at room temperature for 2 hours or until set. Serve.

Orange sherbet loaf Preparation time: 25 mins plus several hours freezing Cooking time: 30 mins Serves 6 6 large oranges 1²⁄ ³ cup caster sugar 1 cup moscato 500g mascarpone 1 tsp vanilla extract 1 tsp orange flower essence 1 Line the base and sides of a 20 x 10cm loaf tin with baking paper. Using a zester, remove and set aside zest of 3 oranges. Remove zest and pith of all oranges, then cut each orange into 4-5 slices. Set aside. 2 Put ²⁄ ³ cup of the sugar in a medium heavy-based pan over a medium heat and simmer for 8-10 minutes, tipping pan occasionally to spread sugar, until sugar melts and turns a honey colour. 3 Remove sugar from heat, pour in moscato and stir to combine. Return to heat and stir until sugar dissolves. Simmer for 3 minutes. Add orange slices and simmer a further 3 minutes. Use a slotted spoon to remove oranges from the sugar mixture. Put oranges in the fridge to chill. Return sugar mixture to heat and boil for 3-4 minutes or until thickened; you should have about ¹⁄³ cup of mixture left. Pour mixture into a heatproof jug and allow to cool. 4 Put mascarpone in a medium bowl and add cooled sugar mixture, vanilla extract and essence. Stir to combine. 5 Arrange 8-10 orange slices in the base of prepared tin. Spread with half

the mascarpone mixture and top with 8-10 more slices. Spread with remaining mixture, then top with remaining orange slices. Cover with plastic wrap and freeze overnight or until firm. 6 To make toffee shards, line an oven tray with baking paper. Put remaining sugar in a medium, heavy-based pan over a medium heat. Cook 8-10 minutes, tipping pan occasionally, until sugar melts and turns a dark golden brown. Remove from heat. Add zest, tilting pan to combine. Pour mixture in a thin sheet onto prepared tray, tilting tray to spread. Leave for 20-30 minutes to set, then break into shards. 7 Remove loaf from the freezer and stand for 5-10 minutes before turning out onto a serving platter. Arrange toffee shards on top and cut loaf into thick slices to serve.

Golden fruit puddings Preparation time: 35 mins, 30 mins standing plus 2-3 hours cooling Cooking time: 1 hour Makes 8 puddings Melted butter, to grease Flour, to dust 1 cup candied peel, chopped 1 cup dates, chopped ½ cup raisins, chopped ¼ cup orange marmalade Finely grated zest and juice of 1 orange ¹⁄ ³ cup white rum or orange liqueur 125g unsalted butter ¹⁄ ³ caster sugar ½ tsp vanilla essence 2 eggs, separated 1 cup toasted walnuts, roughly chopped 1¾ cups self-raising flour, sifted 2 Tbsp milk Extra ¼ cup white rum or orange liqueur DECORATION 2 cups caster sugar ½ cup water 1 cup cumquats 2 Tbsp Cointreau Extra 2 Tbsp water 1 Preheat oven to 160ºC. Brush 8 x ¾-cup mini Bundt tins with melted butter and dust with flour. 2 Put candied peel, dates, raisins, marmalade and zest in a large bowl. Pour over rum or liqueur. Add juice and stir to 67


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Mango and chocolate baked cheesecake

combine. Stand for 30 minutes. 3 Put butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add essence and 1 egg yolk at a time, beating well after each addition. 4 Add creamed mixture and walnuts to fruit mixture. Fold in using a large metal spoon. Add sifted flour and milk. Fold in until just combined. 5 In the small bowl of an electric mixer, beat eggwhites to stiff peaks, then fold them through the fruit mixture. Put prepared cake tins on an oven tray. 6 Spoon mixture into prepared tins, smoothing top. Bake for 40-45 minutes or until cooked when tested with a skewer. Remove from oven and brush with rum or liqueur. Wrap the tray with the cakes on in a couple of clean, dry tea towels. Stand for 2-3 hours to cool. Remove cakes from tins and decorate. 7 To decorate puddings, put 1 cup sugar and ½ cup water in a small heavy-based saucepan and stir over a low heat until sugar is dissolved. Simmer for 5-6 minutes or until mixture forms a syrup. Cut cumquats into thick slices, add to sugar syrup and cook for 1-2 minutes. Remove from heat, add liqueur and stir to combine. Spoon syrup and cumquats into a sterilised jar. 8 To make spun toffee, put remaining 1 cup sugar and extra water into a small heavy-based saucepan and stir over a low heat until sugar is dissolved. Simmer for 4-5 minutes or until mixture is lightly golden. Dip 2 forks into toffee mixture, press backs of forks together and pull apart to form long, thin strands. Place cumquats on cakes and top with toffee strands to serve.

Mango and chocolate baked cheesecake Preparation time: 35 mins plus 3-4 hours chilling Cooking time: 1 hour 15 mins Serves 10 Melted butter, to grease 250g plain sweet biscuits 125g unsalted butter, melted 200g white chocolate 68

2 mangoes, peeled, deseeded ²⁄ ³ cup caster sugar 250g cream cheese, chopped 200g mascarpone 2 tsp cornflour 4 eggs 300ml thickened cream CARAMELISED MANGOES 2 mangoes ¼ cup brown sugar 1 Preheat oven to 160°C. Grease a 23cm springform tin with melted butter. Line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process until combined. Use a straight-sided glass to press mixture evenly over base and up the sides of prepared tin. Chill until required. 2 Melt chocolate in a small, heatproof bowl over a saucepan of simmering water, stirring until smooth. Leave to cool slightly. Put mango in a food processor and process until pureed. Set aside. 3 Beat sugar and cream cheese in the large bowl of an electric mixer until well combined and smooth. Add mascarpone and cornflour and beat for 30 seconds. Add eggs, 1 at a time, beating well after each addition. Add mango and chocolate. Stir until just combined. 4 Pour mixture into tin. Bake for 1 hour or until set. Let cool in tin, then chill for 3-4 hours or overnight, if time permits. 5 Run a warm, wet knife around edge of cheesecake. Transfer to a serving plate. Whip cream until soft peaks form, then spread on top of cheesecake. 6 To make caramelised mangoes, heat a medium non-stick frying pan over medium. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle cut side of flesh with brown sugar. Cook cheeks, flat-side down, for 3-4 minutes or until golden. Cool, then cut cheesecake into slices and serve with caramelised mangoes.


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a calm cool yule Brighten up your Christmas with breezy blues and pops of festive red

N

ot a green to be seen, but blue is a magical colour for Christmas, turning down the heat of summer with its crisp, contemporary feel. For an eye-catching contrast, team with vibrant reds and shimmering silver baubles. Keep the kitchen heartwarming as you get busy baking a smorgasbord of tasty temptations!

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Best friends Kids love teddy bears and bunnies, and these simple designs, made of polar fleece and felt scraps, are easy to run up. For full instructions, see page 97

Arthur and Martha Imagine the smile spreading across the face of the little person who unwraps this contented cow or sleepy sheep on Christmas Day. Every kid will want one, so be sure to make enough to go around! For full instructions, see page 97

Surprise me! Run up a pair of these cute cuffed Christmas stockings or pretty pouches, pop little surprises inside and see those faces light up! For full instructions, see page 97

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Take a bunny, a teddy, the sweetes t bootees and the cutest cows, then add a lit tle heart, and you’ve got Christmas sewn up! Heart felt tree trims Whip up a set of these quirky tree decorations and you’ll never be empty-handed at Christmas – you can give them away! The stocking and mitten not only make sweet table accessories, you can pop in a secret gift as a take-home surprise. For full instructions, see page 98

For shopping details, see Stockists page 145

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‘A t six o’clock their mummies and daddies will take them home to bed because they’re tired lit tle teddy bears’ Merry menagerie Knit a cuddly bear or bunny that will become a child’s favourite companion. For full instructions, see page 99

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Threads ’n’ baubles Think beyond your Christmas tree when it comes to ornaments. Take, for example, this exquisitely shaded cross-stitched bauble featuring snowflakes and silver highlights. Bordered with a blue mat and surrounded by a complementary brushed silver-look frame, it will look delightful hung on a wall. For full instructions, see page 101

Greetings all E-cards aren’t quite the same, are they? Bring back the magic and meaning of Christmas with homemade greeting cards. Cross-stitch snowflake and holly designs, add a fancy flourish with rickrack braid and insert in a window card – just gorgeous! For full instructions, see page 101

For shopping details, see Stockists page 145

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Crystal stars Suspend these beaded beauties across your window, hang them from your tree, tie them to gifts or enhance your table setting. Thread a sequence of crystal and silver-look plastic beads onto three lengths of tie wire looped at one end (with round nose pliers). Allowing for a little give, loop the other end of each beaded wire (although secure, beads will be loose). Overlap the wires at the centre, joining them with several crisscrossed wraps of fine wire. Twist the ends of the wires together before trimming with a wire cutter. Easy.

Linen goodie bags Use these superb cross-stitch designs on linen for gift bags, greeting cards, hanging ornaments or as a framed present. For full instructions, see page 102

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For shopping details, see Stockists page 145


coolchrissy Sparkly treats For the puddings (right), slice off the bottom of a 65mm or 75mm polystyrene ball and, keeping the top curve intact, shave the sides to make a pudding shape. For the apples and oranges (below), use 45mm and 65mm balls. For the apples, gouge out a little from the top and bottom of the ball; for the oranges only gouge out the top. Lightly sand and cover with acrylic paint that matches the sequins. Once dry, thread a seed bead, then a sequin, onto a sequin pin, dip tip into tacky glue, then push into ball to cover. Sequins must overlap. For the pudding, pin on sequin leaves, then thread a berry-coloured bead onto a dressmaker’s pin and push in place. The fruit stalk is made of beads and sequin leaves threaded onto a dressmaker’s pin and pushed into the ball. So beautiful!

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Chrissy accents Some decorations are so dazzling they’re worth framing. To put you in the picture, just raid your patterned paper stash, glue the bauble halves together back to back, then thread a series of beads onto beading wire. Place coordinating paper in a box frame window and display your 3D bauble over Christmas and well beyond. For full instructions, see page 103

Silky forest boxed set Start a lovely tradition of giving boxed sets of handmade Christmas ornaments. Scraps of silk fabric, a few embroidery threads and a little fibrefill are all you need to get you going. For full instructions, see page 103

Falling stars These little silk stars are easy to make and can be used as beautiful and original gift tags or as hanging ornaments. Play up the star theme by attaching tiny sequin stars on the front. For full instructions, see page 103

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Origami galaxy Christmas is a time to enjoy good food and the company of your nearest and dearest. When you’re entertaining, create a wonderfully ornate table that rises to the occasion. Start with these suspended paper stars. They’re easy as! Once you’ve made one, you’ll be hooked. Teach the kids and they’ll be occupied for hours. For full instructions, see page 104

TRY T

HIS

Insert a 30 dia.) into cm painted do wel (8m from pre centre of inve m rted tty 12 med papers: 8 x-la box. Cut rge, 10 ium, 14 larg small sta cross-c rs and m e, uts in e ach. Pu on dow sh x-larg ake el dow e from ba n to box. Start star se; pus 6cm h sta rod, in d ecreasin rs onto g sizes .

For shopping details, see Stockists page 145

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Tabletop trees Photocopy the paper tree diagram on page 105. Enlarge to suit. Using sharp embroidery scissors, cut the design, including cut-outs. Trace the design onto 180gsm watercolour paper, flip it over and trace for a mirror image. Cut out the tree, including cut-outs. Repeat to make three trees. Fold each in half (dashed line on diagram). Stack trees, hand-stitching them together along the fold line with pearl cotton in off-white. Open out, fan the six halves to form a radiating circle.

Snow crystal pillows Brighten your tree with dozens of dainty miniature cross-stitched pillows bedazzled with seed beads and silver-thread highlights. They’re exquisite! For full instructions, see page 105

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For shopping details, see Stockists page 145


coolchrissy

Artful adornments Hang them from the branches of your Chrissy tree, in front of a window or wherever you want to create a happy space. They’re all made from strips of paper, and the spherical balls and snowflake are trimmed with beads, mini tassels or rhinestone fasteners. For full instructions, see page 106

Once you see how easy it is to create these paper decos, your whole room will soon burst into bloom!

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all Chris Conver t a sm st for gl a itter y ne wreath into and le nd te ca a simple whi new le ho w a in you’ ll see it ing kl ar sp as a light! Use it e. ec pi re nt table ce

TRY THIS

Lemon is a pe rfect partner for soft, shimm er y blues, and these beautiful blooms add to the fresh, su mmer y feel. Gorgeous gobl ets offer more sparkle, especia lly when filled with bubb les!

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A dd a lovely warm glow to your festive table with flickering candles and luscious lemony treats

I love them too

Lemon and lime curd tarts The best thing about these dainty bites of bliss? Pastry shells can be cooked up to two days before filling. The tarts will keep for up to five days in an airtight container in the fridge. Recipe on page 108

For shopping details, see Stockists page 145

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coolchrissy Snow-flecked wreath Flaunt your festive flair by dangling this delicious wreath! Royal icing binds the biscuits together. To make it stronger, assemble it on a ring of cardboard. Recipe on page 108

It’s a cookie-cut ter Chrissy wreath but unlike any other you’ve seen. The kids will love helping you make it and eat it!

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For shopping details, see Stockists page 145


TRY THIS

s like this Sparkly decoration a wintr y d ad l snow crysta tmas touch to your Chris cially pe es it’s t bu collection, nces with da it en wh al gic ma it in the light, so hang a sunlit spot.

Christmas profiteroles These little French puffs will be the crème de la crème of your spread. Icing sugar adds a pretty snowfall and cranberry sauce swirls an extra dash of Christmas. Recipe on page 108

TRY TH

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Go for th e beach look with house a seashe ll wreath Craft sup . pliers su feather.c ch as om.au s e ll s packs. Y hells in ou’ll nee d a drill put hole to s in the shells fo threadin r g tie wir e.

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Spicy Christmas trees Arrange these crunchy, mixedspice chocolate-drizzled biscuits to resemble a delectable forest. It’ll be felled in a flash! Recipe on page 109

Tea and cardamom fruitcakes These cooked-in-a-can fruity morsels are filled with everything you love in a pud plus a few surprises, such as aromatic cardamom, Earl Grey tea and scotch whisky. Recipe on page 109

Chocolate praline cones This gourmet delight of chilled chocolate topped with praline couldn’t be easier to whip up. To make those sparkling jewels of praline a smashing success, you’ll need a hammer. Makes six cones. Recipe on page 109

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coolchrissy Frozen tiramisu loaf Light, delizioso and no-bake, tiramisu is perfect for your Christmas menu. It’s hard to resist this Italian classic. Recipe on page 109

Cook’s t ips

Also known as lady fingers, ov alshaped savoia rdi biscuits are so ld in supermarke ts or specialty groc ers. ■ You can make this desser t up to five days before se rvin Cover with plas g. tic wrap and freez e. ■

For shopping details, see Stockists page 145

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Shortbread trees

Cook’s tips

The star biscuits can be made up to two weeks before putting together. ■ Once assembled, trees will keep for up to one week stored in a cool, dry place. ■ See handy tips for melting chocolate on page 142.

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They’ll be starstruck when they see this Christmas tree ‘glued’ together with white chocolate. Go heavy on the icing sugar for the clever snowy effect. Recipe on page 110

For shopping details, see Stockists page 145


Cook’s t ip

This recipe m akes four shor tcak es. For a layered icecream sandwich, pa t out the shor tcak es a little thinner to make eight cakes and layer the icecream and passionf ruit. Top with extra ic e-cream and passionf ruit. ■

Passionfruit shortcakes with white chocolate ice-cream Shortcakes aren’t the fanciest of treats, but a dollop of white chocolate ice-cream with a drizzle of passionfruit changes all that. Recipe on page 110

White chocolate nut brittle Move over, White Christmas, there’s a new favourite slice! Just mix roasted hazelnuts, brazil nuts and macadamias with melted chocolate and set. Store for cheeky snacks. Recipe on page 110

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Fig and chocolate rolls With dried fruits, healthy nuts and dark chocolate, these little logs are jampacked with goodness. Roll ’em, wrap ’em, and give a guilt-free gift. Recipe on page 111

Lemon and orange crumble cake Chopped glacĂŠ orange adds a lovely texture to this citrus-kissed cake. Tie a ribbon around it or top with sugar-frosted fruit and delight a friend. Recipe on page 111

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Cook’s tips

■ The biscuits can be made up to thr ee days ahead and stored in an air tig ht container. ■ Use the sa me amount of roughly chopped almonds in place of the pin e nuts in this recipe , if you prefer.

Pine nut biscuits The polenta in these gives them a lighter bite, while the pine nuts up the crunch factor. Wrap in a lovely box for a gift that can’t fail. Recipe on page 111

For shopping details, see Stockists page 145

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Pear and almond cakes Almond paste is used to decorate these elegant fruitcakes, which have dried and glacé pear inside and the cutest pear trio on top. Recipe on page 111

TRY THIS If you’re doing a seafood feast this year, seek out Mother Nature’s beautiful ocean bounty and bring it to the table to dress up your setting or gifts.

A little history The concept of a Christmas feast dates back to the 1420s. Then, Christmas pudding was not a dessert, but a way to preserve meat at the end of the season. Early Victorian recipes show that mince pies were initially made from meat, but they had a radical makeover during the Victorian era spurred on by Britain’s upper crust, who popularised a sweeter fruit mince filling. Types of roasted meat such as beef and goose were once the star of the traditional feast. Turkey was added in the 19th Century. Being the ideal size for a family gathering, it become the favoured dish by the early 20th Century. These days, you can serve up anything you like at Christmas!

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Stack-of-stars cakes Give your cookie cutter collection a workout with these triple-deck snowy starbursts sandwiched together with a galaxy of cream. Recipe on page 112

Cook’s t ips

You’ ll need thre e different-sized starshaped cutters for this recipe. Find them in various sizes in kitche nware shops and mos t department stor es. ■ Star cutte rs are measured from tip to tip for recipe s. ■

For shopping details, see Stockists page 145

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Marshmallow stars

Cook’s t ips

Make these a blondies extr izzling dr special by elted m ith w them ate. white chocol rving. se Set before é ac gl y ■ Use an – tr y ce oi ch of fruit rries be apricots, cran ace pl in s or peache . er of ging

Melt-in-the-mouth marshmallow can be the star attraction at your Christmas banquet. Create festive shapes using biscuit cutters and, for the kids, use hundreds-and-thousands for the topping instead of coconut. Recipe on page 114

White chocolate and ginger blondies This batch of beauties are so easy to whip up in just one pan, making them a great choice for your Chrissy menu. Glacé ginger gives them a festive kick, but use any fruit you like – there’s more than one shade of blondie. Recipe on page 114

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‘O star of wonder, star of night, s tar with royal beauty bright!’ Star fruit mince tarts Swap your usual mince tarts for these sweet celestial bodies connected in a warm hug. The tarts will keep up to five days in a sealed container. Freeze them for up to four weeks. Recipe on page 114

For shopping details, see Stockists page 145

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Now for the fun part! Best friends diagrams Best friends

Arthur and Martha

Teddy

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ocolateTake a packet of ch ap them wr lls, ba lt coated ma interm pp in 500g of pe t do nt, da fon d ure flavo you have with cachous, and the most elegant little gifts.

Rabbit

To enlarge, set photocopier to 300%

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coolchrissy Best friends Finished size about 33cm high Gather your supplies For each soft toy: 50 x 80cm polar fleece; scraps of felt in contrasting colours; Vliesofix; pressing cloth; sewing thread; sewing needle; stranded embroidery cotton; polyester fibrefill. Here’s how STEP 1 Enlarge teddy or rabbit pattern (left) using a photocopier and cut out. Pin outlines to fleece and cut out 2 of each, adding 3mm all round. For accuracy, cut each separately, rather than from double fleece. STEP 2 Refer to General Instructions for Felt (see page 143). Trace the body features onto Vliesofix and cut out, leaving a narrow border all round. Press Vliesofix onto the appropriately coloured felt, then cut out shapes. Remove backing paper and, using a hot, dry iron and pressing cloth, press shapes into place on the right side of 1 body. STEP 3 Using 2 strands of embroidery thread (in a matching or contrasting colour), stitch around the felt shapes, in running or blanket stitch (see page 143). Work the facial features in backstitch, using 2 strands of thread. STEP 4 With wrong sides together, stitch front and back to each other around outer edge, using machine stitch or running stitch by hand. Leave an opening along 1 side for stuffing. On the Rabbit, stitch across base of ears to prevent them being filled with stuffing. STEP 5 Fill the toy lightly with fibrefill, then continue to sew the seam to close the opening. Trim any uneven edges beyond the seam line.

Arthur and Martha Sheep (Arthur) Finished size about 16cm high Gather your supplies 30 x 50cm needled natural-cotton quilt batting (or polar fleece); small amounts of brown and black felt; scraps of red felt; Vliesofix; pressing cloth; black, brown and cream embroidery cotton; sewing needle; pins; button; fibrefill. Here’s how STEP 1 Follow General Instructions for Felt (see page 143) to enlarge and cut templates. STEP 2 Pin outline to needled cotton batting and cut out 1 complete outline

A rthur and Mart ha diagrams Arthur

Martha

To enlarge, set photocopier to 400%

(including head) for the back, adding 3mm all round. For the front, cut 1 body from batting, without head, adding 3mm all round. From brown felt, cut 1 head, adding 3mm. STEP 3 Trace heart, eyes and feet onto Vliesofix and cut out with a narrow border all round. Using pressing cloth, press Vliesofix onto coloured felt and cut out shapes. Remove backing paper and press shapes in place on right side of front body and head. STEP 4 Using 2 strands of embroidery thread in matching or contrasting colour, stitch around fixed shapes in running stitch (see page 143). Sew a button to heart centre (unless the toy is for a child under 3). Work face detail in backstitch with 2 strands of black thread. STEP 5 Pin felt head to body front. Place bodies together, wrong sides facing. Using 2 strands of brown thread, work running stitch around outer edge, leaving an opening in the lower edge. Work a line of running stitch across base of ears to prevent them being filled with stuffing. (Pull slightly on this stitching line, gathering it just a little to give the ears dimension.) STEP 6 Fill head lightly with fibrefill, then work running stitch along side of head through all layers to define the face and contain the stuffing. Fill body lightly with fibrefill, then close the opening in the lower seam. Trim any uneven edges beyond seamline. Cow (Martha) Finished size about 16cm high Gather your supplies 3 felt sheets (2 natural, 1 black); Vliesofix; pressing cloth; tracing paper; scrap of red felt; black, cream and red embroidery cotton; button; sewing needle; pins; fibrefill.

Here’s how STEP 1 Follow General Instructions for Felt (see page 143) to enlarge and cut out templates. STEP 2 Pin outline to natural felt and cut out 2 cows (front and back), adding 3mm all round. Use Vliesofix to stick 2 layers of black felt together and cut 2 ears from the double felt. STEP 3 Trace all body features onto tracing paper and flip them over before tracing onto Vliesofix (so they will be the right way when glued in place). Cut out, leaving a narrow border all round. Press Vliesofix onto black felt, then cut out shapes. Remove backing paper. Using pressing cloth, press shapes into place on the right side of the front body. Repeat to apply red heart. STEP 4 Using 2 strands of embroidery thread (in a matching or contrasting colour), stitch around fixed felt shapes and ears with running stitch (see page 143). Sew a button to the heart’s centre (unless the toy is for a child under 3). STEP 5 Pin bodies together, wrong sides facing and, using 2 strands of black thread, work running stitch around outer edge, catching ears on head and leaving an opening in lower edge. STEP 6 Fill head section lightly with fibrefill, then work running stitch along side of head through all layers to define the face and contain stuffing. Fill the rest of the body lightly with fibrefill. Continue lower seam to close the opening. Trim any uneven edges beyond the seamline.

Surprise me! Stockings Finished size 29cm high Gather your supplies Two 23 x 30cm sheets of felt in 1 colour (stocking); contrast felt or fabric (cuff); water soluble marker; sewing thread; pearl or stranded embroidery cotton; 97


Surprise me! diagram

Stocking and cuff

Surprise me!

Heart felt tree trims

To enlarge, set photocopier to 400%

mother-of-pearl buttons, including a star; braid for hanging loop; ribbon trim; double-sided tape.

Merry menagerie

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Here’s how STEP 1 Referring to General Instructions for Felt (see page 143), set photocopier to 400% to enlarge stocking and cuff (above). Trace and cut out 2 stockings and 2 cuffs. If cutting cuff from fabric, fold fabric in half, wrong sides together, and place longer (lower) edge of cuff template along fold line, so each cuff is cut from double fabric. Felt cuffs can be cut from a single layer. STEP 2 Lightly sketch tree outline onto felt using water-soluble pen. Work design in running stitch (see page 143) using pearl or 3 strands of embroidery cotton. Stitch a star button to top of tree, and motherof-pearl buttons to branches. STEP 3 With right side of cuff against wrong side of stocking, stitch cuff to stocking along upper edge. Repeat for back sections, adding a braid hanging loop in the seam. After stitching, press the seams open. STEP 4 With stocking pieces wrong sides together (cuffs will be right sides together), stitch around outer edge of cuff and stocking in one continuous seam. Turn cuff to outside over the seamline. STEP 5 Add ribbon trim around edge of cuff, attaching it with double-sided tape.

Gift pouch Gather your supplies $1 coin; 7.5cm-dia. felt circle and a 16 x 40cm felt rectangle in same colour; scrap of contrasting felt; stranded embroidery cotton; ribbon trim. Here’s how STEP 1 Using a $1 coin, trace a scalloped edge along 1 long side of the felt rectangle. Cut scalloped edge. With right sides together, stitch short sides of rectangle together using 1cm seams. STEP 2 Cut a heart shape (about 4cm high) from contrasting felt and stitch it to front of pouch using 2 strands of contrasting thread and running stitch. STEP 3 Mark ribbon casing by folding over the edge of the felt rectangle and make a series of small, evenly spaced snips into the fold. The depth of each snip depends on the width of ribbon. STEP 4 Run a gathering stitch around lower edge of the scalloped felt and gather the fabric slightly. With right sides together, pin then stitch the scalloped felt to the circle (base). Thread ribbon through slits, draw up and tie a bow at the front.

Heart felt tree trims Gather your supplies Cardboard; felt sheets in natural, pale blue, scarlet; fabric scraps; stranded embroidery cotton and pearl cotton in matching colours; matching sewing thread; motherof-pearl and novelty buttons; seed beads; sequins; ribbon trims and braid; Vliesofix; fibrefill. Here’s how STEP 1 Referring to General Instructions for Felt (see page 143), enlarge Heart felt tree trims diagrams (opposite page) to 200% on a photocopier, then trace onto cardboard and cut out. Unless otherwise specified, when cutting out, add 6mm seam allowance all round for an inside seam, or 3mm all round if stitching pieces together around the outside. Mitten STEP 2 Cut 2 mittens from felt, adding 3mm all around. Trace 1 cuff onto Vliesofix and cut out


coolchrissy Heart fel t tree trims diagrams To enlarge, set photocopier on 200%

around. For fabric, add 6mm all around. For a patchwork heart, stitch scraps of felt together, then cut the heart shape from the pieced felt. Decorate with strips of ribbon or a novelty button. Join hearts together. For felt, join with wrong sides facing and work running stitch around the edge. Before closing, fill with fibrefill and secure a loop, for hanging, between layers. With fabric hearts, join right sides facing; stitch leaving a small opening. Turn through and insert fibrefill before closing opening. Stocking STEP 4 Using template, cut 2 stockings from felt adding 3mm all around. Cut patches for stocking by tracing shape onto Vliesofix and pressing onto stocking. Join 1 cuff to each stocking with right side of cuff to wrong side of stocking. Insert a hanging loop in the seam, if desired. Press open. Join stockings together with wrong sides facing (cuffs will be right sides together). Machine-stitch around the edge including the cuff but leaving the top open. Turn cuff down. Work running stitch along lower edge of cuff.

Merry menagerie Small knitted bear Finished size 17cm high

Note

For knitting abbreviations, see General Instructions on page 143. Gather your supplies 1 ball each of Cleckheaton Country 8 ply 50g in White Shade 0003 (MC), Royal Blue Shade 0288 (C1) and Lavender Shade 2190 (C2); 1 pair 3.75mm knitting needles; embroidery wool in mid brown for eyes and nose; pearl cotton in red for lips; fibrefill.

roughly. Iron onto contrasting felt; cut out. Remove paper backing and press carefully to adhere cuff to top of mitten. Decorate with seed beads, a novelty button and running stitches. Join 2 mittens with wrong sides facing, slipping a length of embroidery thread or narrow ribbon, for hanging, between the layers. Work a running stitch 3mm inside the edge, leaving the top open and making sure to catch hanging loop with stitching. Heart STEP 3 Using template, cut 2 hearts from felt or fabric. For felt, add 3mm all

Note

Use only the yarn specified. Other yarns may give unsatisfactory results. Here’s how Tension 23 sts and 31 rows to 10cm over stocking st, using 3.75mm needles. To check tension, using 3.75mm needles cast on 34 sts. Work 46 rows stocking st. Cast off loosely. If less sts, use smaller needles, if more sts use larger needles. Body (make 2): Using 3.75mm needles and MC, cast on 15 sts. Work 18 rows stocking st. Using C1, knit 4 rows garter st. Using C2, work 14 rows stocking st.

Using C1, knit 4 rows garter st. Using MC, work 12 rows stocking st for head. Ears: Next row: K5, cast off next 5 sts, K5. Work 5 rows stocking st on these 5 sts. Cast off. With wrong side facing, join yarn to rem 5 sts. Work 5 rows stocking st. Cast off. Arms (make 2): Using 3.75mm needles and MC, cast on 14 sts. Work 5 rows stocking st, beg with a purl row. Using C1, knit 4 rows garter st. Using C2, work 6 rows stocking st. Cast off loosely. To make up To mark arm positions, tie coloured threads 3cm below last garter st ridge on body. Join outside edge of body pieces, leaving opening for arms between coloured threads and last garter st ridge, and an opening for filling across lower edge. Join side and lower arm seams. Sew in arms, placing seam to lower side seam on body. Fill with fibrefill and stitch opening closed. Sew a gathering thread around neck using small, even sts; draw up to shape neck. Secure ends. Shape legs by stitching up through centre of legs. Embroider facial features using straight stitch. Knitted bunny Finished size 18cm high Gather your supplies 1 ball of Cleckheaton Country 8 ply 50g in Red Shade 2341; 1 pair 3.25mm knitting needles; fibrefill; embroidery wool in mid brown for eyes, nose and mouth; length of ribbon.

Note It is recommended to use only the yarn specified. Other yarns may give unsatisfactory results. Here’s how Tension 25.5 sts and 52 rows to 10cm over garter st, using 3.25mm needles. Correct tension is not essential for this toy, however, quantities are based on these measurements. Legs and body (make 2) Using 3.25mm needles, cast on 12 sts. Knit 2 rows garter st. 3rd row: * Inc in next st, K1, rep from * to end ... 18 sts. Knit 21 rows garter st. Tie a coloured thread at each end of last row to mark end of leg. 99


Threads ’n’ baubles

Greetings all

Knit a further 22 rows garter st. 47th row: * K1, K2tog, rep from * to end ... 12 sts. Cast off. Fold each piece in half lengthways. Join cast-on edges tog, then join seam to coloured threads. Join front and back seams. Fill lightly.

every foll alt row until 4 sts rem. Break off yarn, thread end through rem sts, draw up firmly and fasten securely. Sew to body. Embroider facial features as pictured (see page 74). Tie ribbon in a bow around neck.

Head, right side: Using 3.25mm needles, cast on 11 sts. 1st row: Knit. Cont in garter st, inc at end of next row and at same edge in every row until there are 18 sts. ** Knit 1 row. Dec at shaped edge in every row until 14 sts rem. Dec at each end of next row and foll alt row ... 10 sts. Cast off. **

Big teddy bear Finished size about 26cm high

Head, left side: Using 3.25mm needles, cast on 11 sts. 1st row: Knit. Cont in garter st, inc at beg of next row and at same edge in every row until there are 18 sts. Work as for right side from ** to **. Join halves tog, leaving cast-on edge open. Fill lightly, then sew to top of body.

TRY THIS

the Give your pressies ent with atm tre on ibb e-r blu bows. overlapping satin ls of Find inexpensive ree , or res sto ft cra ribbon in e be cunning and us s! ar’ ye t las

Ears (make 4 pieces): Using 3.25mm needles, cast on 8 sts. Knit 20 rows garter st. Dec at each end of next row and every foll alt row until 2 sts rem. Next row: K2, turn, K2tog. Fasten off. Sew pieces tog in pairs, leaving cast-on edge open. Pleat straight end and sew to side of head. Arms (make 2): Using 3.25mm needles, cast on 10 sts. Knit 2 rows garter st. 3rd row: * Inc in next st, K1, rep from * to end ... 15 sts. Knit 15 rows garter st. 19th row: K1, * K2tog, rep from * to end ... 8 sts. Knit 1 row. Cast off. Fold each piece in half lengthways. Join seams, leaving cast-off edge free. Fill lightly and sew to body. Tail: Using 3.25mm needles, cast on 4 sts. Knit in garter st, inc at each end of every foll alt row until there are 10 sts. Knit 5 rows garter st. Dec at each end of next row and

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Gather your supplies Patons Big Baby 8 ply 100g 1 ball each of White Shade 2540 (M) and Light Blue Shade 2541 (C); 1 pair 4mm knitting needles; mid brown stranded embroidery cotton; fibrefill. Here’s how Tension 22 sts and 30 rows to 10cm over stocking st, using 4mm needles. To check tension, using 4mm needles, cast on 33 sts. Work 44 rows stocking st. Cast off loosely. If less sts, use smaller needles, if more sts, use larger needles. Body (make 2): Using 4mm needles and M, cast on 27 sts. Work in stocking st until body measures 11cm from beg, ending with a purl row. Beg stripes: Work 4 rows C, then 4 rows M. Last 8 rows form stripe patt. Work a further 12 rows stripe patt. Change to M for rem. Knit 4 rows garter st. Work 24 rows stocking st for Head. Ears: Next row: K9, cast off next 9 sts, K9. **Cont on last 9 sts. Work 3 rows stocking st, beg with a purl row. Cast off. ** With wrong sides facing, join M to rem sts and rep from ** to **. Arms (make 2): Using 4mm needles and M, cast on 27 sts. Work 5 rows stocking st, beg with a purl row. Using C, work 4 rows stocking st. Using M, work 4 rows garter st. Using C, work 4 rows stocking st. Using M, work 4 rows stocking st. Cast off loosely.


coolchrissy

To make up To mark position for arms, tie coloured threads 6cm below last garter st ridge on body. Join outside edge of body pieces, leaving opening for arms between coloured threads and last garter st ridge, and an opening for filling across lower edge. Join side and lower arm seams. Sew in arms, placing seam to lower side seam on body. Fill firmly and close opening. Sew a gathering thread around neck, using small, even sts and draw up to shape neck. Secure ends. Sew a length of stitching up through centre to shape legs, secure ends. Embroider the facial features using straight stitch and satin stitch (see page 143).

Thread s ’n’ bauble s chart

Threads ’n’ baubles Finished size 6.5 x 8.5cm Gather your supplies 16-count white Aida (Semco Fabric Pack); Semco stranded embroidery cotton in S002 (white), S0019 (dark blue), S0027 (blue), S0179 (pale blue); DMC Precious Metal Effects E168 (silver); tapestry needle. Here’s how STEP 1 Refer to General Instructions for Cross-stitch (see page 143). Work cross-stitches from the centre out following the symbols on the chart (right). Each square on the chart indicates 1 cross-stitch worked over 1 square of Aida using 2 strands of thread. STEP 2 When all the cross-stitch is complete, work straight stitch using 1 strand of white as indicated by the solid lines. Work French knots using 2 strands of white. Use 4 strands of silver to work cross-stitch and backstitch (as indicated by the broken line). STEP 3 When stitching is complete, frame as desired.

S0019

S002 S0027

French knots S0179

E168

Greetings all charts

Greetings all Finished sizes Holly 4.5cm x 6cm Snowflake 5cm x 5.5cm Gather your supplies 16-count white Aida (Semco Fabric Pack); Semco stranded embroidery cotton in S0072 (red); tapestry needle; red/white rickrack braid; window cards; tacky craft glue or double-sided tape.

S0072

French knots

S0072

French knots

Here’s how STEP 1 Following General Instructions for Cross-stitch (see page 143) and charts (right), work cross-stitches from centre towards edges using 3 strands of thread. Work solid lines in straight stitch. STEP 2 Trim the inside lower edge of a window card with rickrack braid, taping or gluing in place. STEP 3 Centre the cross-stitch design over the window, checking its placement before securing the fabric edges to the card with double-sided tape. Stick the cover flap down over the fabric to neaten the inside front cover of the card.

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Linen goodie bags chart Bauble

Linen goodie bags

Chrissy accents S0072

S001

S0345

Linen goodie bags Finished size 13 x 19cm

Silky forest boxed set

Falling Falling star stars

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Gather your supplies Two pieces of 40 x 15cm 28-count natural linen (Semco Fabric Pack); Semco stranded cotton in S0072 (red), S0345 (pale blue) and S001 (ecru); tapestry and sewing needles; 3mm-wide matching ribbon; pressing cloth; sewing thread to match linen. Here’s how STEP 1 Referring to General Instructions for Cross-stitch (see page 143), begin stitching design in centre of 1 piece of linen 14cm down from one short side. Work outwards from the centre of the chart (see above). Work each cross-stitch using 2 strands of thread over 2 linen threads. Work backstitch using 1 strand of thread. Work straight stitch and French knots using 2 strands. STEP 2 Working with crossstitched fabric and remaining linen, place right sides together and join short sides with a 1cm seam to form a circle. Edge-stitch seam allowance, turning it away from cross-stitch design. STEP 3 Using pressing cloth, lightly press with right sides facing. With wrong side of cross-stitch face up, fold circular piece in half matching seams; pin. Stitch from folded edge for 13cm, leaving

French knots

1.5cm opening, then stitch for 9cm (over the join), leave a 1.5cm opening and stitch to end. Repeat for remaining side seam, leaving an opening 7cm from end for turning. STEP 4 Turn linen right side out and hand stitch opening closed. Aligning openings at each side, push lining inside bag. To form a casing for ribbon, sew a row of

Chrissy accents diagrams

To enlarge, set photocopier to 200%


coolchrissy Linen goodie bags charts con tinued Heart

S0072

French knots

S001

stitches 4.5 and 6cm down from top edge. Thread 1 ribbon through front casing and another through the back. Gather and tie ribbons at the sides.

Chrissy accents Gather your supplies Thin cardboard; felt-tip marker; various patterned papers; scissors or scalpel and cutting mat; glue stick or doublesided tape; beading wire; beads; narrow ribbon; picture frame. Here’s how STEP 1 To frame a 3D paper bauble, simply enlarge your desired bauble diagram (opposite) using a photocopier and make a card template. STEP 2 Trace then cut 6-18 paper baubles before folding each in half. Glue bauble halves together back to back, leaving final 2 halves free. STEP 3 With a loop at one end, thread a series of beads onto 3.5cm length of beading wire. Leaving a tail, loop to hold beads in place. Attach tail at centre back of bauble, and a small looped ribbon hanger at the top. STEP 4 Place coordinating paper in frame window, then centre and attach your paper bauble.

Silky forest boxed set Gather your supplies Thin cardboard; fine black felt-tip pen; scraps of silk fabric in preferred colours; embroidery thread; embroidery needle; narrow ribbon or cord; fibrefill.

Star

S0072

S001

Here’s how STEP 1 Enlarge tree shape (this page) and cut a template from thin cardboard. STEP 2 For each tree, trace then cut 2 tree shapes from silk fabric, adding a 5mm seam allowance all around. Embroider several stars onto silk using straight stitch (see page 143). STEP 3 Stitch 2 shapes together around outer edges, right sides facing, leaving an opening at the bottom and securing a hanging loop between layers. Clip into corners and curves, turn right side out, and press. Fill with fibrefill and slip-stitch opening closed.

S0345

French knots

Silky forest boxed se t diagram

To enlarge, set photocopier to 200%

Falling stars Gather your supplies Thin cardboard; fine felt-tip pen; scissors; scraps of fabric or felt; buttons, beads, sequins and/or embroidery thread for embellishment; fibrefill; narrow ribbon or cord for hanging.

Falling stars diagram

Here’s how

STEP 1 Enlarge the star shape (this page) to the correct size and use as a template to cut 2 fabric or felt stars. Add simple decorations to the front of one or both stars, such as buttons, beads, simple embroidery stitches and so on. STEP 2 With wrong sides together, join stars with a running stitch around the edge, leaving a small opening. Fill with a little fibrefill, pushing into the tips first. Add a hanging loop and stitch the opening closed.

To enlarge, set photocopier to 200%

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Origami galaxy Finished size Large star 28cm wide x 40cm high

Origami galaxy

Gather your supplies Double-sided patterned paper; ruler; pencil; scissors; double-sided adhesive tape; stapler.

Note For smaller stars, reduce measurement of square.

Tabletop trees

Here’s how STEP 1 Diagonally fold a 13.5cm square sheet of paper in half, twice, to create a triangle. STEP 2 Draw 3 evenly spaced lines across triangle, parallel to the long side. STEP 3 Starting at the open edge of the triangle, cut along each of the lines, stopping about 1cm short of the folded edge.

STEP 4 Open out the cut paper triangle. Using double-sided tape to secure, bring up and overlap the tips of the centre square. STEP 5 Turn the paper over, overlap and stick together the tips of the second square. STEP 6 Turn the paper over again, overlap and stick together the tips of the third square. Repeat to stick together the tips of the fourth square. You now have 1 curled star segment. STEP 7 Repeat steps 1-6 and make a total of 6 star segments. Staple the tips of 3 segments together at one end. Hold the segments together where they touch using double-sided tape. Repeat for remaining 3 segments. STEP 8 Staple 2 halves of the star together in centre. Using double-sided tape, hold halves together where they touch.

steps Snow crystal pillows

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STEP

3

STEP

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coolchrissy

Tabletop tree diagram

S now cryst al p illows chart s Snowflake 1

fold

To enlarge, set photocopier to 175% or 200%

Snowflake 1 Snowflake 1 Snowflake 1

Snow crystal pillows Finished size 10 x 10cm Gather your supplies 25-count evenweave linen (Semco Fabric Pack); 1 skein of Semco stranded cotton in S0345 (pale blue); 1 skein DMC Precious Metal Effects E168 (silver); light blue seed beads; tapestry needle; fibrefill. Here’s how STEP 1 Cut 2 pieces of evenweave linen to 13 x 13cm. Follow General Instructions for Cross-stitch (see page 143) to work designs using 2 strands of thread over 2 fabric threads. For Snowflake 1, work backstitch using 1 strand of silver thread as indicated by lines on chart. For Snowflakes 1 and 2, use 1 strand of thread to stitch on seed beads. STEP 2 Twisted cord: Take two 60cm lengths of six-stranded cotton. Knot the 2 lengths together at each end, making sure they are even. Attach a knotted end to a pin or hook. Twist the cotton clockwise until well twisted. Holding the centre of the cord, put both ends together, keeping the cord taut to avoid tangling. Release the centre of the cord so the 2 halves twist together. Smooth out bumps; knot and trim. STEP 3 Trim linen 2cm beyond the outermost points of design. With right sides together, and sandwiching the twisted cord between layers at a corner, stitch the front to the back, leaving an opening for turning. Trim linen to 7mm from stitching line. Turn right side out, fill with fibrefill and slip-stitch opening closed.

Snowflake 1 120

120 Seed Beads 120

Snowflake 2

Snowflake 2 120

Blue Snowflake120

240

Green Snowflake 240

33

Coral Snowflake33

120 Silver Lame S0345 (blue)Seed Beads Seed Beads Silver Lame E168 (silver) Silver Lame Seed Beads Seed beads Snowflake 2Silver Lame

Snowflake 2

S0345 120 (blue) Blue Snowflake Seed Beads Seed beads Seed Beads Blue Snowflake Seed Beads 240 Green Snowflake Green Snowflake 33 Coral Snowflake Coral Snowflake

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coolchrissy

Artful adornments

Artful adornments

Gather your supplies Double-sided patterned papers; double-sided tape; pencil; cutting mat, metal ruler; scalpel or scissors; card; rhinestone paper fasteners; tie wire; wire cutters; round-nose pliers; stapler; circle punch; eyelets; small tassel; ribbon; fine thread. Here’s how Spherical balls (left and centre) STEP 1 Using wire cutters, cut a 10cm length of tie wire. Using round-nose pliers, make a small loop at 1 end. Cut 15 coordinating paper strips, 15 x 1cm. Make a small cross-cut with a scalpel at each end of each strip in centre and 5mm in from edge. STEP 2 Thread 1 end of each strip onto wire. Working in order, bring up and thread the other end of each strip onto wire. Loop wire at the top to hold strips in place. STEP 3 Fasten a ribbon hanging loop at the top and a tail of beads finished with a small tassel at the bottom. Separate and arrange paper strips to form a spherical shape around central wire.

TRY THIS

Star flowers (second from right) STEP 1 Make a card template of Star flower diagram (below), enlarging as indicated. Trace the outline and dotted lines onto paper before cutting out. STEP 2 Concertina fold along fold lines to form a flat piece. Fold in half crossways, unfold and staple across fold line. Attach doublesided tape on both sides of stapled strip, close to short straight edge. Fan sides out and adhere. STEP 3 Join a small, medium and large star flower with ribbon threaded through eyelets, punched at top and/or bottom tips of each star flower. Curled flower (far right) STEP 1 Cut ten 15 x 2cm paper strips. Staple together ends of each strip, creating 10 ‘teardrops’. With stapled ends in centre, arrange teardrops in a flower shape. STEP 2 Using double-sided tape, secure 5 adjoining teardrops where loops touch. Use tape to hold ends of teardrops together. Repeat for remaining 5 teardrops. STEP 3 Using tape, stick 2 halves of the flower together, sandwiching a narrow grosgrain ribbon loop between the two. Cut or punch 2 circles with 4cm dia. Using doublesided tape, centre and stick a circle onto each side of flower. ▲

ite Fill a vase with wh as ch su rs we seasonal flo forgetd ad n the as, pe t swee tiful table me-nots for a beau ur blueyo for e iec ep ntr ce as. tm ris Ch hued

Snowflake (second from left) STEP 1 Cut 4 paper strips, each 1 x 25cm. Using double-sided tape, stick the ends of 1 strip together, making a circle. Pinch circle in the centre and adhere, forming 2 samesized loops on either side. Repeat for the remaining paper strips. STEP 2 Make a small hole in centre

of each looped strip. Arranging in snowflake shape, fasten using a rhinestone paper fastener.

Fold

S tar flower diagram

To enlarge, set photocopier to 140% (small flower), 200% (medium flower) and 275% (large flower)

Fold

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I t ’s time to get baking! Lemon and lime curd tarts

Lemon and lime curd tarts

Snow-flecked wreath

Christmas profiteroles

Spicy Christmas trees

Chocolate praline cones

Tea and cardamom fruitcakes

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Preparation time: 15 mins plus 3 hours chilling Cooking time: 20 mins Makes 12 2 egg yolks 1 egg ½ cup caster sugar Finely grated zest and juice of 1 lemon Finely grated zest and 2 Tbsp juice of 1 lime 100g unsalted butter, chopped Melted butter, to grease 2 sheets frozen ready-rolled shortcrust pastry, thawed Pure icing sugar, to dust 1 Put yolks, egg, sugar and lemon and lime zest in a medium bowl; whisk until combined. Put juice and butter in a small heavy-based saucepan over a medium-low heat. Cook, stirring, until butter is melted and mixture comes to the boil. Remove pan from heat and slowly stir butter mixture into egg mixture. Return curd mixture to pan over a medium-low heat. Cook, stirring, for 8 minutes or until mixture is thickened. Transfer to a medium bowl, cover and cool, then chill for 3 hours or until set. 2 Preheat oven to 180°C. Grease a 12-hole mini muffin pan with melted butter. Using a 6cm fluted round cutter, cut 12 rounds from pastry. Line prepared pan with rounds, then prick bases with a fork. Bake for 10 minutes or until golden. Transfer pastry shells to a wire rack to cool. 3 Spoon a little curd into each pastry shell. Put on a cake stand, dust with sifted icing sugar. Serve.

1 quantity white royal icing (see page 142) Icing sugar, to dust 1 Put butter and sugar in the large bowl of an electric mixer and beat until creamy. Add egg and beat until just combined. Add flour and chocolate and stir until mixture comes together. 2 Knead dough gently on a lightly floured surface until smooth. Shape into a round, wrap in baking paper and chill for 20 minutes. 3 Preheat oven to 180°C. Line 3 oven trays with baking paper. Roll out dough on a floured surface to about 5mm thickness. Use a 6cm snowflake cutter to cut out 15 large shapes and a 3cm snowflake cutter to cut out 5 smaller shapes. Put on prepared trays. Bake for 12-15 minutes or until biscuits are lightly golden and firm. Stand for 5 minutes, then transfer to a wire rack to cool. 4 To assemble wreath, put royal icing in a piping bag fitted with a writing nozzle. Pipe small amounts of icing onto the edge of each large snowflake, overlapping slightly. Pipe a small amount of icing on the top of random large snowflakes to secure smaller snowflakes. Dry completely. Dust with icing sugar and serve or display, adding decorative ribbon if desired.

Christmas profiteroles Preparation time: 30 mins Cooking time: 30 mins Makes 16

Preparation time: 25 mins plus 20 mins chilling Cooking time: 15 mins Makes 20 biscuits (1 wreath)

Melted butter, to grease 60g butter, chopped ½ cup water ¾ cup self-raising flour 2 eggs, lightly beaten ¹ ⁄ ³ cup cranberry sauce 300ml thickened cream Pure icing sugar, sifted, to dust

200g unsalted butter, chopped 1 cup caster sugar 1 egg 2 cups plain flour, sifted 80g white chocolate, finely grated

1 Preheat oven to 200°C. Brush an oven tray with melted butter. Put chopped butter in a heavybased saucepan, add water and stir over a low heat for 3-4 minutes or until butter melts. Do not boil.

Snow-flecked wreath


coolchrissy

2 Add flour to butter mixture all at once. Using a wooden spoon, beat until combined. Cook for another 1-2 minutes, stirring constantly or until mixture forms a ball and begins to come away from the side of the pan. Set aside for 10 minutes to cool. 3 Transfer mixture to a food processor or medium bowl of an electric mixer. With motor running, add one-third of the egg and process until combined. Add remaining egg in portions, processing after each addition until well combined. Mixture should hold its shape and be firm, thick and glossy. 4 Spoon 16 tablespoons of mixture 5cm apart onto prepared tray. Bake for 15-20 minutes or until profiteroles are puffed and golden, and sound hollow when gently tapped on the base. Cut each profiterole in half and return to oven for 5 minutes to dry out. Remove and stand on a wire rack to cool. 5 Put cranberry sauce in a bowl and stir until smooth. Put cream in the large bowl of an electric mixer and beat until stiff peaks form. Gently swirl cranberry sauce into cream. Spoon cream mixture onto base of profiteroles. Replace tops. Arrange on a serving plate, dust heavily with icing sugar and serve immediately.

Note Unfilled profiteroles can be made up to 2 days ahead. Store in an airtight container in a cool, dry place. If they go soft in storage, put them in a low oven for 5-6 minutes. Cool again before filling. Spicy Christmas trees Preparation time: 20 mins plus 20 mins chilling and 20 minutes standing Cooking time: 20 mins Makes about 60 125g butter, chopped ¼ cup brown sugar ¹⁄³ cup golden syrup 1 egg 2¼ cups plain flour 2 tsp mixed spice 1 tsp bicarbonate of soda 100g milk chocolate, melted, to decorate 1 Preheat oven to 180°C. Line 3 large oven trays with baking paper. Put butter, brown sugar and syrup in the large bowl of an electric mixer. Beat until mixture is light and creamy. Add egg and beat well. 2 Add flour, mixed spice and bicarb and mix with a wooden spoon until well combined. Bring together with your hand

to form a dough. Knead dough gently on a lightly floured surface until no longer sticky. 3 Wrap dough in baking paper and chill for 20 minutes. Roll out dough on a floured surface to about 4mm thickness. Using a 5cm Christmas treeshaped cutter, cut out trees, re-rolling scraps to cut out more. Put on prepared trays and cook for 12-15 minutes, in batches if necessary. Transfer to wire racks to cool. 4 Put melted chocolate into a piping bag fitted with a plain fine nozzle and drizzle over biscuits to decorate. Stand biscuits for 20 minutes or until chocolate sets. Serve or package as gifts.

Chocolate praline cones Preparation time: 45 mins plus 1-2 hours chilling Cooking time: 20 mins Makes 6 2 cups caster sugar 1 cup water 200g white cooking chocolate, chopped 200g milk cooking chocolate, chopped 1 Line the base and sides of an oven tray with baking paper. Place sugar and water in a heavy-based saucepan over a medium heat and cook, stirring, until sugar is dissolved. 2 Stop stirring and bring to a simmer, brushing down sides of the pan with a wet brush. Simmer for 15-20 minutes or until mixture turns a honey colour. Swirl pan to distribute colour evenly. 3 Pour onto prepared tray and allow to set. Crack with the back of a spoon. Place a piece of baking paper over the top of the pieces and use a hammer to smash them into praline. 4 Make 6 paper cones from baking paper. Secure top with a staple to hold each cone in shape. Put white and milk chocolate in a medium heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth. Remove from heat, add half the praline to the chocolate and stir to combine. 5 Sit each cone in a tall glass and spoon mixture evenly and carefully into cones. Sprinkle the top of each cone with remaining praline. Chill glasses for 1-2 hours or until firm. Serve.

Note

Store chocolate praline cones in a sealed container in the fridge for up to a week.

Tea and cardamom fruitcakes Preparation time: 25 mins plus standing Cooking time: 55 mins Makes 12 375g sultanas 375g raisins 375g mixed fruit 125g dates, chopped 1½ cups strong Earl Grey tea 2 eggs, lightly beaten ½ cup brown sugar 1 cup plain flour ¹⁄³ cup self-raising flour 2 tsp ground cardamom 1 tsp vanilla essence ½ cup Scotch whisky 50g blanched almonds, to decorate 1 Place sultanas, raisins, mixed fruit and dates into a large bowl. Add hot tea and stir to combine. Stand for several hours or overnight. 2 Preheat oven to 160°C. Line the base and sides of 12 empty clean 130g baked beans or spaghetti cans, labels removed, with baking paper (see Baking General Instructions, page 142). 3 Add eggs, brown sugar, flours, cardamom, vanilla and whisky to fruit mixture. Stir until combined. Spoon into prepared cans. Tap cans on bench to settle the mixture. Smooth tops with the back of a wet spoon. 4 Decorate the top of each fruitcake with almonds and bake for 50-55 minutes. Remove cakes from the oven and wrap in clean tea towels. Leave in cans for several hours or until completely cold. Serve or package as gifts. Store fruitcakes in an airtight container in a cool place for 2-3 weeks.

Frozen tiramisu loaf Preparation time: 20 mins plus 4 hours freezing Cooking time: nil Serves 6 300ml thickened cream 385g can Nestlé Coffee & Milk 125g roasted hazelnuts, roughly chopped 200g dark chocolate, chopped ½ cup orange juice 18 large savoiardi biscuits 1 Line a 20 x 10 x 8cm-deep loaf tin with baking paper. Using an electric mixer, beat cream until stiff peaks form. 109


Frozen tiramisu loaf

Shortbread trees

Add Coffee & Milk, then gently fold into cream until just combined. Combine nuts and chocolate in a small bowl. 2 Sprinkle ½ cup nut mixture in base of prepared tin. Top with 1 cup cream mixture. Pour juice into a small bowl. Dip 6 biscuits, 1 at a time, into juice. Lay lengthways in a row over cream mixture. Sprinkle ½ cup nut mixture over biscuits. Repeat with remaining biscuits, juice and nuts to make 2 more layers, ending with biscuits. 3 Cover tiramisu with plastic wrap. Freeze for at least 4 hours or overnight. Turn out of tin onto a platter. Slice and serve.

Passionfruit shortcakes with white chocolate ice-cream

Shortbread trees

WHITE CHOCOLATE ICE-CREAM 1 litre vanilla ice-cream 200g white chocolate, melted (see page 142)

Preparation time: 25 mins plus 20 mins chilling Cooking time: 15 mins Makes about 4 trees

Passionfruit shortcakes with white chocolate ice-cream

White chocolate nut brittle

Fig and chocolate rolls

Lemon and orange crumble cake

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250g butter, chopped ½ cup caster sugar 1 tsp vanilla extract 2 cups plain flour, sifted ½ cup rice flour, sifted 150g white chocolate melts, melted Pure icing sugar, to dust 1 Preheat oven to 160°C. Line 3 oven trays with baking paper. Put butter, sugar and vanilla in the large bowl of an electric mixer and beat until light and creamy. Using a wooden spoon, stir in flours until a dough forms. 2 Turn out dough onto a lightly floured surface and gently knead until smooth. Shape into a disc, put into a plastic bag and chill for 20 minutes. Roll out dough on a floured surface until 5mm thick. Use small, medium and large starshaped cutters to cut out 12 large, 12 medium and 12 small shapes. Put stars on prepared trays, 1 size per tray. Bake for 10-15 minutes or until lightly golden. Stand trays for 5 minutes, then transfer biscuits to a wire rack to cool. 3 To make trees, stack 3 large, 3 medium and 3 small stars on a serving platter, staggering points to resemble a Christmas tree. Stick together with melted chocolate. Allow to set, then dust heavily with icing sugar to serve.

Preparation time: 20 mins plus several hours freezing Cooking time: 15 mins Serves 4 125g unsalted butter, chopped ¼ cup caster sugar 1 Tbsp icing sugar 4 egg yolks 2 Tbsp passionfruit pulp 1¾ cups plain flour, sifted 2 Tbsp self-raising flour, sifted 2 eggwhites, lightly beaten 2 Tbsp sugar Extra passionfruit pulp, to serve

1 Preheat oven to 180ºC. Line an oven tray with baking paper. Put butter, caster sugar and icing sugar in the medium bowl of an electric mixer. Beat until light and fluffy, adding egg yolks one at a time. 2 Add passionfruit pulp and beat with a wooden spoon until well combined. Add flours and mix with a wooden spoon until well combined. Turn out onto a lightly floured surface and knead gently. Divide mixture into 4 and knead each into a ball. Pat out each ball to a 1.5cm-thick round, place on prepared trays, brush with eggwhite and sprinkle with sugar. Bake for 12-15 minutes or until golden. Serve with a scoop of ice-cream and a spoonful of passionfruit pulp. 3 To make white chocolate ice-cream, put vanilla ice-cream in a large bowl and stand at room temperature until soft; don’t melt. Add cooled melted white chocolate and mix to combine. Freeze for several hours or until firm.

White chocolate nut brittle Preparation time: 10 mins Cooking time: 5 mins Serves 4 200g brazil nuts 125g macadamia nuts 125g roasted hazelnuts 400g white chocolate, melted (see page 142)


coolchrissy

1 Preheat oven to 180°C. Put brazil nuts and macadamias on an oven tray. Roast for 5 minutes until pale golden. Cool. Line a lamington tray with baking paper. 2 Stir all nuts through the melted chocolate until just combined. Spread onto prepared tray and chill until set. Cut into long pieces.

Fig and chocolate rolls Preparation time: 20 mins plus 2-3 hours chilling Cooking time: nil Makes 3 rolls

1 Put figs, dates, raisins, pistachio, almonds, cinnamon and vanilla essence into a food processor and process until the mixture forms a ball. Transfer mixture to a large bowl. Add chocolate and stir until well combined. 2 Place three 23cm-long sheets of baking paper on a flat surface and dust each sheet with icing sugar. Divide fig mixture into 3 and put 1 portion on each sheet. Using the paper as a guide, roll each sheet into a salami shape. Twist the ends of each roll to secure, then chill for 2-3 hours to set. Tie each roll with a ribbon if giving as a gift, or cut into thin slices to serve.

Lemon and orange crumble cake Preparation time: 25 mins Cooking time: 40 mins Serves 8 1¾ cups self-raising flour ¾ cup caster sugar 90g unsalted butter, chopped Finely grated zest of 1 lemon 2 eggs, lightly beaten

1 To make filling, put juices, sugar, cornflour, eggs and butter in a medium pan and stir over a low heat until mixture comes to the boil. Reduce to a simmer and cook for 2-3 minutes. Remove and stand for 10 minutes to cool. 2 Preheat oven to 160ºC. Line the base and sides of a 20cm round springform tin with baking paper. Put flour, sugar, butter, zest and eggs in a food processor and process until just combined. Press ²⁄³ of the mixture into base of prepared tin. Reserve the remainder. 3 Pour cooled lemon and orange filling over mixture in tin. Top with glacé orange and crumble remaining cake dough on top. Bake for 30-35 minutes. Stand on a wire rack to cool before removing from tin. Dust with icing sugar and tie with a ribbon to serve or give as a gift.

2 Using 1 tablespoon of dough at a time, roll dough into balls. Put balls, 5cm apart, on prepared trays. Sprinkle extra pine nuts over top of each ball, then press down to flatten slightly. 3 Bake for 15-20 minutes or until biscuits are lightly golden and crisp. Transfer to a wire rack to cool. Serve biscuits or package as gifts.

Pear and almond cakes Preparation time: 35 mins Cooking time: 1¾ hours Makes 4 Melted butter, to grease 250g dried pears, chopped 180g glacé pears 180g glacé apricots ¾ cup flaked almonds ½ cup Cointreau 180g butter, melted ▲

1½ cups dried figs, chopped 1½ cups dates, pitted and chopped 1 cup raisins 100g pistachio kernels 100g whole almonds 1 tsp ground cinnamon 2 tsp vanilla essence 100g dark chocolate, finely chopped 1 cup pure icing sugar, sifted

2 eggs lightly beaten 90g unsalted butter, chopped 4 slices glacé orange, chopped Pure icing sugar, to dust

Pine nut biscuits Preparation time: 35 mins plus 30 mins chilling Cooking time: 20 mins Makes about 28 1 cup plain flour 1 cup polenta 1 cup caster sugar ½ cup pine nuts 125g unsalted butter, melted 3 eggs, lightly beaten 1 tsp vanilla extract Extra flour, for kneading Extra 1 cup pine nuts 1 Preheat oven to 180ºC. Line 2 oven trays with baking paper. Combine flour, polenta, sugar and pine nuts in a large bowl. Combine butter, eggs and vanilla in a large jug. Add butter mixture to flour mixture and stir until just combined. Turn out mixture onto a lightly floured surface and gently knead until mixture comes together to form a dough. Form dough into a disc shape. Enclose in plastic wrap and chill for 30 minutes.

Pine nut biscuits

Pear and almond cakes

FILLING ¼ cup orange juice ¼ cup lemon juice ¾ cup sugar 2 tsp cornflour 111


coolchrissy

¾ cup brown sugar 2 eggs, lightly beaten 1¼ cups plain flour ½ cup almond meal

Stack-of-stars cake

TOPPING AND DECORATIONS 2 x 500g packets almond paste 24 whole cloves ¼ cup apricot jam

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Stack-of-stars cake Preparation time: 45 mins Cooking time: 35 mins Makes 4 stacks Melted butter, to grease 4 eggs 2 tsp vanilla extract 1 cup caster sugar ½ cup self-raising flour ½ cup plain flour 200ml double cream Pure icing sugar, to dust 1 Preheat oven to 180ºC. Brush base and sides of a 38 x 26cm Swiss roll tin with melted butter. Line with baking paper. Beat eggs, vanilla and sugar in the medium bowl of an electric mixer for 10-15 minutes or until mixture is thick and creamy and a ribbon pattern forms on mixture when beaters are lifted. 2 Sift both flours twice, then sift flours over egg mixture. Fold in with a large metal spoon until just combined. Pour mixture into prepared tin and smooth top. 3 Bake for 30-35 minutes or until cake is lightly golden and springs back when touched. Run a knife around edges of cake, then invert onto a clean surface lined with baking paper. Cover with a clean tea towel and leave to cool. 4 Using 3 star-shaped cutters in sizes 11cm, 9cm and 8cm, cut out 4 shapes of each size from cake. Put 11cm star on a serving plate. Put a dollop of cream in centre of star, then top with a 9cm star. Repeat with cream, then top with an 8cm star. Dust stack with icing sugar. Repeat with remaining stars, cream and icing sugar. Serve. ▲

1 Preheat oven to 160ºC. Line base and sides of four 10cm deep cake tins with 2 layers of baking paper, bringing paper 5cm above the rims. 2 Put dried pears, glacé pears, apricots, flaked almonds, Cointreau, butter, sugar and egg in a large bowl and stir with a wooden spoon to combine. Sift flour over the mixture, add almond meal and stir until well combined. Spoon mixture into prepared tins until ²⁄³ full. Tap gently on the bench to settle the mixture, and smooth the top of the cakes with the back of a wet spoon. Wrap a double thickness of brown paper around each tin and secure with a paperclip or string. 3 Bake for 1¾ hours or until cooked when tested with a skewer. Remove cakes from oven and wrap in a thick, clean tea towel. Keep wrapped until cake is completely cold, at least 24 hours. 4 To make pear decorations, take a hazelnut-size piece of almond paste and shape into a pear. For stems, cut the stalk from a clove and insert into the top. Make 3 pears for each cake. Stand pears on a flat surface for 3-4 hours or until firm. 5 To cover cakes, invert cakes onto a flat surface. The bottom of the cake will become the top. Divide remaining almond paste into 5 equal pieces. Wrap each piece in plastic wrap. Working with 1 cake at a time, brush cake with a little warmed apricot jam. Lightly dust a rolling pin with pure icing sugar. Roll out paste on a flat surface lightly dusted with pure icing sugar, until paste is large enough to cover the sides and top of the cake. Put icing on top of the cake, gently roll over using the rolling pin and smooth down the sides with your hands. Cut away excess paste from the base and

reserve. Repeat with the remaining cakes. 6 To make leaf decorations, lightly dust a flat surface with pure icing sugar and roll out paste reserved from cake covering. Use a small leaf cutter to cut out shapes. Brush base of each leaf with a little water and gently arrange leaves around the base of the cakes. Brush the base of each pear with a little water and sit a trio of pears on top of each cake. Leave cakes to dry for 3-4 hours before serving or giving as gifts.


coolchrissy

Marshmallow stars Preparation time: 35 mins plus 2 hours setting Cooking time: nil Makes about 12

Marshmallow stars

White chocolate and ginger blondies

Star fruit mince tarts

Cooking oil spray, to grease ¼ cup boiling water 1 Tbsp gelatine 1 cup caster sugar ¹⁄³ cup cold water 1 tsp vanilla essence ½ cup cornflour 2 cups desiccated coconut 1 Spray a 28 x 18cm slice tin with oil and line with baking paper. Pour boiling water into a small bowl. Sprinkle over gelatine and stir with a fork until dissolved. Leave to cool for 5 minutes. 2 Put sugar and cold water in the small bowl of an electric mixer and beat on high for 5 minutes. With the motor running, add gelatine mixture in a slow, steady stream. Add vanilla and continue to beat for 10-12 minutes or until mixture is very thick and white. 3 Spoon mixture into prepared tin, smoothing top. Leave for 2 hours or until firm and set. Using any sized star-shaped cookie cutter, dip into cornflour, then cut out shapes from marshmallow. Put coconut in a shallow dish. Push out marshmallow stars from cutter, then toss in coconut to coat. Put on a platter to serve.

White chocolate and ginger blondies Preparation time: 20 mins Cooking time: 1 hour 5 mins Makes about 24 180g white chocolate, broken into pieces 125g butter, chopped 1½ cups caster sugar 1 Tbsp vanilla extract 4 eggs 1½ cups plain flour ½ tsp baking powder 125g glacé ginger, chopped Pure icing sugar, to dust 1 Preheat oven to 160ºC. Line base and sides of a 30 x 20cm slice tin with baking paper. Melt chocolate and butter in a medium saucepan over a medium-low heat. 114

Stir until smooth. Remove from heat, then stand for 5 minutes. Stir in sugar, vanilla and eggs. 2 Sift flour and baking powder over chocolate mixture, then gently stir to combine. Fold in ginger. Spoon into prepared tin and bake for 1 hour, or until golden and firm. Cool. Dust with icing sugar, then cut into squares to serve.

Star fruit mince tarts Preparation time: 40 mins plus 50 mins chilling Cooking time: 25 mins Makes 18 Melted butter, to grease 1¼ cups plain flour 1 tsp baking powder 2 Tbsp custard powder 2 Tbsp pure icing sugar 90g unsalted butter, chilled, chopped 1 egg, lightly beaten 410g jar fruit mince Extra pure icing sugar, to dust 1 Preheat oven to 180ºC. Brush 18 holes of 2 patty tins with melted butter. Put flour, baking powder, custard powder and icing sugar in a food processor and pulse until combined. Add butter and process until fine breadcrumbs form. Add egg and process in short bursts until dough comes together. 2 Turn out dough onto a lightly floured surface and knead gently until smooth. Enclose in plastic wrap and chill for 30 minutes. 3 Cut off ²⁄³ of the dough. Wrap remaining ¹⁄³ in plastic wrap. Chill. Roll out dough between 2 sheets of baking paper until 3mm thick. 4 Using an 8cm cutter, cut out 18 stars from dough, re-rolling as required. Put 1 star in each hole of prepared tins. Prick each pastry base with a fork. Chill for 20 minutes. Spoon 3 teaspoons of fruit mince into each case. Roll remaining dough between 2 sheets of baking paper to 3mm thickness. Using a 6cm cutter, cut out 18 stars. Place 1 small star on top of each tart, at a slight angle. 5 Bake for 20-25 minutes or until lightly golden. Stand for 10 minutes, then transfer to a wire rack to cool. Dust with icing sugar. Serve or package as gifts.


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A bush

Christmas

Quirky characters and tree trims in native greens and sky blues serve up a simple yet stylish scene

T

ake the serene green of a eucalyptus leaf, add brilliant sky blues, pops of berry red, candlelight for carolling, and you’ll set the scene for a beaut Aussie celebration. Spruce up the tree with mint and lime baubles and adorn the table with displays of native flora and a bounty of fresh berries, cherries and plums. Then go out on a limb and create our cutest-ever decorations to make your home feel like a magical, fairy-filled wonderland!

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goingbush Festive medley tree trims These multicoloured felt tree ornaments are so versatile they’ll sit happily in the branches, whatever your chosen colour theme. The naive shapes are great for newbies to sew. Add glints of sparkle with beads and sequins, then finish with a perky pompom. For full instructions and patterns, see page 132

Cheeky chicks How could you not love these adorable gals? Make them with painted ping pong balls and dolly pegs. Dress them for success in felt. Then create other characters to keep them company. For full instructions, see page 133

Whimsical angel This sweet little guardian will look magnificent on a bough of your Chrissy tree, or pop her into a little girl’s stocking! For full instructions, see page 133

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For shopping details, see Stockists page 145


Joyful characters tucked in the tree make for a magical Christmas display. A t tach thread and watch these tiny dancers twirl! 119


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Is there a cuter way to count down? Make every day in December a surprise for your little helpers! Bootee time Create a little ritual with an advent calendar using a string of elvish miniature bootees that hang on stairs, in the hallway or at the window. For full instructions, see page 134

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For shopping details, see Stockists page 145


Crafty cards Use felt and fabric scraps to craft oh-sew simple cards each with a miniature 3D present. Join felt shapes with stitching and wrap it all together with glistening gift cord tied in a beaut big bow. For full instructions, see page 135

Cross my heart For a valentine or just to say ‘you’re special’, this heart crossstitch is a perfect gift at any time of the year. Pop in dried lavender along with the filling, so it has a heavenly scent too! For full instructions, see page 135

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Twinkle toes Elvish feet will be perfectly at home in these slippers! A few scraps of felt are all you need to make it seem as though Santa’s helpers have just stepped out. For full instructions, see page 136

Flower of three This colourful trio of blooms is so easy to make. Arrange on a plate or wrap in tissue paper and form a bouquet. For full instructions, see page 135

Origami balls Create these gorgeous tree decorations using the clever technique of Japanese paper folding. Each flower starts with five 10cm squares of paper, then just a few folds take the sheets from flat to fab. Hang as individual ornaments or glue 12 flowers together to make up these impressive balls. For full instructions, see page 136

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Punky angels Channel your inner Lady Gaga to create wild, woolly variations on these whacky cherubs. With multicoloured hair and bohostyle costumes, they will get the attention they deserve. For full instructions, see page 137

Swap the angelic white robes for pre loved printed fabrics to give your cherub chicks real character!

For shopping details, see Stockists page 145

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TRY THIS

Tur n down the volume of your festive wrapping paper this year, but up the decorating with overlap ping plain and patterned ribb on. Find inexpensive reels at craft stores.

White chocolate and strawberry cheesecake With its almond bark crust, berry swirls, deluxe icing, sugar-dusted rose petals and choc-dipped cherries, this creamy cheesecake will be introduced into your favourite desserts repertoire. Recipe on page 138

Cook’s tips

It’s important not to overbeat the ingredients when making cheesecake. ■ The cheesecake can be prepared in advance and chilled, un-iced, for up to five days. ■ Ensure rose petals are pesticide-free.

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Berry tipsy trifle This Chrissy classic couldn’t be easier, or more fun, to make. The mad summer berry medley looks so festive on top of this sherry-soaked party-in-a-dish, your whole table will pop! Recipe on page 139

Cook’s t ips

■ Trifle is be st eaten on the day it’s made, as the ingredie nts will not stay fre sh. However, it can be stored, covere d with plastic wrap, fo r up to three days. ■ Use any seasonal berries of choi ce for your topping.

For shopping details, see Stockists page 145

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Cook’s tips

Using fluted mould pans for these cakes not only gives them a regal look, but ensures the icing runs beautifully down the sides. ■ Coat decorat ive bakeware well with butter to achieve the perfect shape. ■

Give your festive fare a gilt edge. It’s as easy as adding a sprinkling of cachous 126

For shopping details, see Stockists page 145


goingbush

TRY TH

IS

Baubles are trees. Tie n’t just for a few to presents your for extra sparkle, or arran ge them on your table att ached to pretty ribbon th at match es your colour s cheme.

Little frosted lemon cakes These charmers are all the more lovely for being quickly and easily made in a food processor. Add gold or silver accents with cachous. Recipe on page 139

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TRY THIS

Tempted to revi ve the old custom of popp ing coins in the pudding? Purchase pudding sixpen ces and threepences on line at perthmint.com .au

Yumomo molog A pomomo mo mo mo mo mo mo mo om o momomomoo mo mo mo mo mo mo om omo mo o momo mo o mo mo mo mo o mo mo o mess. Recipe on page 00

Lemon and sultana puddings These easy-to-make puddings have a zingy citrus kick. Serve hot or cold with custard, cream or ice-cream. This recipe makes eight. Recipe on page 139

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White chocolate and cranberry pudding What a finale to your Christmas feast! This beauty is decorated with choccy leaves made using camellias. Ensure the leaves are pesticide-free. Keep your choccoated leaves for up to a week, sealed tightly, in the fridge. Recipe on page 139

For shopping details, see Stockists page 145

Cook’s t ips

■ Gene rously grea se pudding b asin with melted butt er, chill, then lightly grease again. This ensures a non-stick result. ■ Pre-lo ved basins can be fou nd in op shops. Che ck they have no ch ips or large cracks .

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goingbush TRY THIS Native cuttings make fragrantly fabulous additions to your Christmas table. They’re a low-cost option too. Just make sure you pilfer them from your own yard... maybe!

Cranberry, apple and cherry tarts You can’t help thinking of Santa’s beard when you see the wild tuft of fairy floss that adds a dollop of magic to this pretty pleated fruit tart. Recipe on page 140

Cook’s intinipg

Any rema re will fruit mixtu sterile jar a in keep t lid for with a tigh dd to a A a month. re or stir tu ix m muffin oftened through s -cream vanilla ice p as a u and dish ozen fr t n e decad dessert. Christmas

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To make your outdoor table setting stylish and simple, sof ten the festive bling with bursts of fresh flowers

TRY THIS

If you’ re going green, you’ve picked a perfe ct colour for retro servewar e. Hunt down elegant goblet s, napkins and plates from Ch ristmases past in antique or op shops.

For shopping details, see Stockists page 145

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Now for the fun part! Festive medley tree trims

Festive medley tree trims

Finished sizes Bell 9cm high Stocking 8cm high Trees 12cm high Gather your supplies Thin cardboard; felt-tip marker; felt in green, red, orange, purple and sky blue; seed beads; bugle beads; sequins; mini pompoms; stranded embroidery thread in matching colours; fibrefill; narrow ribbon.

Whimsical angel

Here’s how STEP 1 Follow General Instructions for Felt (see page 143) to enlarge and cut cardboard templates for each shape (below). Trace using felt-tip marker onto assorted felt,

adding a 4mm seam allowance all around. To make a striped shape, stitch felt strips together first, press then cut out the shape either on the straight or placed on the diagonal. Cut stocking cuffs separately and use running stitch (see page 143) to join to the stocking. STEP 2 Embellish the front of each decoration using the photographs as a guide. You can stitch or even glue embellishments in place. A star-shaped sequin with a seed bead on top gives a pretty effect. STEP 3 With right sides facing and sandwiching a hanging loop at the top, machine stitch the front and back of each shape together or, with hanging loop in place and wrong sides together, stitch around

Festive medley tree trims diagrams

Cheeky chicks

Bell

Stocking To enlarge, set photocopier to 175%

Christmas Tree 1

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Christmas Tree 2


goingbush Whimsical angel diagrams

or stitch the centre of the wings to the angel’s back. STEP 6 To make hair, cut several 10cm lengths of wool or jute. Divide into 2 bundles and wind matching sewing thread around the centre of each bundle. Matching centre of bundle to crown of the head, glue or stitch 1 bundle to the head, then repeat with second bundle over the top, at right angles to the first. Trim fringe over the face and unravel ends for fluffier hair. STEP 7 Twist chenille stick into a halo, trim ends and push onto angel’s head.

To enlarge, set photocopier to 200%

Wing

Body/Face

Cheeky chicks

the edges by hand. Leave an opening for the filling. STEP 4 Turn right sides out, add fibrefill, then stitch opening closed. Add a mini pompom to the top of each tree.

Whimsical angel Finished size 9cm high Gather your supplies Thin cardboard; fine felt-tip marker; scraps of felt in green, red, blue, white, black and flesh; Vliesofix; pressing cloth; silver beads; fibrefill; silver thread; sewing thread; tacky craft glue; wool or jute (for hair); silver chenille stick; red coloured pencil or blusher; brown felt-tip marker.

Gather your supplies Ping-pong ball; dolly peg; scraps of felt in flesh, red, green, turquoise; needle and sewing thread to match; mini pompoms; decorative flower button; narrow ribbon; stranded embroidery cotton; 2mm eye pin; fibrefill; 10cm chenille stick; clear craft glue; flesh, red, brown, white, turquoise and green artist’s acrylics; drill and 2mm drill bit; fine artist’s brush. Here’s how For each chick... STEP 1 Cut small hole in bottom of ball, large enough to insert peg top so it’s a snug fit. Mark position of arms on peg (just below head), then remove peg and drill 2mm hole. Coat top of peg with glue and insert into ball. STEP 2 Dip tip of eye pin in glue and insert into top of ball, creating loop for hanging. Leave to dry. ▲

Here’s how STEP 1 Follow General Instructions for Felt (see page 143) to enlarge and cut cardboard templates for the body and

wing (above). Cut 2 bodies from green felt. Cut 2 wings from white felt, noting to place on the fold where indicated by a broken line. STEP 2 Trace the face onto paper side of Vliesofix. Cut out roughly. Press onto flesh felt and cut out accurately. Remove backing paper and, using a pressing cloth, iron onto 1 body front. STEP 3 Stitch or glue felt strips to body and embellish with silver beads. Colour face with pencil or blusher; use brown marker for eyes. STEP 4 Join front to back with right sides facing and stitch, leaving an opening. Turn through; stuff with fibrefill before closing opening. STEP 5 Join 2 wings and work a line of silver running stitch around the edge. Run a gathering thread down the centre of the wing, pull up and wrap excess thread around centre to secure. Glue

Cheeky chicks diagrams

Arm Cut 4

To enlarge, set photocopier to 150% Top Cut 1

Skirt Cut 1

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Bootee time

Crafty cards

Cross my heart

Flower of three

STEP 3 Using flesh-coloured paint, paint ball and peg, down to slit. Paint remainder of peg in colour of choice. STEP 4 Referring to image as a guide, paint shoes, hair and face. Allow to dry thoroughly. When dry, glue pompoms to head for buns. STEP 5 Enlarge Cheeky chicks diagrams (page 133) following General Instructions for Felt (see page 143). Cut top, skirt and arms from felt, as indicated. STEP 6 Place pairs of arms together and topstitch close to the edge using machine stitching or small running stitches by hand and leaving the short, straight sides open. Insert a little fibrefill. Fold top in half and stitch up each side and underarm. Turn through to right side. STEP 7 Slide bottom of peg through neck hole of top. STEP 8 Thread chenille stick through sleeves and drilled hole in peg. Slip a felt arm onto each end of chenille stick. Glue or stitch to secure. STEP 9 With right sides together, stitch skirt at centre back. Turn through. Slip skirt onto peg, sliding it up until it meets the top at waist. STEP 10 For belt, tie narrow ribbon around waist, threading ends through holes of flower button and knotting to secure. STEP 11 Thread length of embroidery cotton through eye pin and knot.

Bootee time Makes 24 Gather your supplies 30 x 112cm-wide fabric in 7

prints; matching sewing thread; coordinating stranded embroidery cottons; embroidery needle; craftwood or plastic numbers 1-24; tacky craft glue; coordinating felt scraps (for discs); artist’s acrylic paint; 0.5m polyester or cotton batting; 5m ribbon and 24 coloured mini pegs (for hanging); 24 gold or silver bells; general sewing supplies. Here’s how For each bootee STEP 1 Follow General Instructions for Felt (see page 143) to make cardboard templates of the bootee and lining patterns (below). Fold fabric in half and cut 2 bootees (for front and back). Using a coordinating fabric, cut 2 linings. STEP 2 Place each bootee wrong side down onto batting and pin in place. Cut around bootee about 5mm from fabric edge. STEP 3 Working 3mm in from fabric edge, machine-stitch bootee to batting. Trim batting even with fabric. STEP 4 With right sides facing, stitch top of 1 lining piece to top of each bootee using a 5mm seam allowance. Open out fabric and press seam towards lining. STEP 5 With right sides facing, pin, then stitch together front and back of bootee/lining, leaving a small opening in bottom of lining. STEP 6 Clip around curved seams at 5mm intervals. STEP 7 Turn bootee/lining right side out through hole in lining. Tuck lining inside. STEP 8 Cut a 5cm-dia. felt circle. Using all 6 strands of embroidery thread, work running stitch (see

Bootee time diagrams

Bootee Small offerings

SmallLining offerings

5mm seam allowance Cut 2

Cut 2

Stocking Cut 2

Cut Lining2

opening ope ning

To enlarge, set photocopier to 250%

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goingbush Cross my heart diagram

Cross my heart chart

To enlarge, set photocopier to 190%

Flower of three diagram To enlarge, set photocopier to 400% S1081

page 143) around circle, 4mm from edge, securing last stitch to top front of bootee. STEP 9 Paint numbers, if needed, and let dry. Using glue, number each bootee 1-24. Stitch a bell to each tip.

Crafty cards Gather your supplies Cardstock; glue stick; scraps of felt; fibrefill; fine silver gift cord; awl or darning needle. Here’s how Square card STEP 1 Cut and fold cardstock to measure 12.5cm square. Layer front of card with a slightly smaller piece. STEP 2 Cut two 6cm felt squares. Join using running or machine stitch around 3 sides. Lightly stuff with fibrefill and stitch opening closed. STEP 3 Open card; position the felt parcel on the front. Use an awl or darning needle to poke small holes through front of card, centring a hole on each side of parcel. Lace silver cord through holes securing the parcel. Tie a large bow at the top.

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Cross my heart Finished size 8cm high x 8cm wide Gather your supplies 28-count natural linen (Semco Fabric Pack); Semco stranded embroidery cotton in S0181 (wine), S0105 (bright red), S0072 (red), S0345 (blue) and S0379 (green); tapestry needle; red rickrack braid; fibrefill; ribbon. Here’s how STEP 1 Refer to General Instructions for Cross-stitch (see page 143). Work each stitch using 2 strands of thread over 2 linen threads. Work straight stitches as marked using 1 strand of embroidery thread. STEP 2 Enlarge the heart template (above). Finished size should be about 2cm larger than the cross-stitch design. Centring it, pin pattern to stitched linen and cut out. Using heart template, cut a second piece of linen. Catch rickrack braid 6mm inside edge of front, taking care to keep it inside, towards the heart cross-stitch. STEP 3 Using a 6mm seam allowance and simultaneously sandwiching the ends of a ribbon hanger in the dip of the heart, stitch the front to the back,

S0072

S0345

S0379

leaving an opening along 1 side for turning. Clip curves and turn right side out. Fill with fibrefill before stitching the opening closed.

Flower of three Gather your supplies Red, green and blue patterned paper; red, green and blue card; white glitter card; red and gold foil card; scissors; double-sided tape; 25 and 12mm circle punches; hot-glue gun; hot-glue sticks. Here’s how STEP 1 Using a photocopier, enlarge the flower (above) to 400%. Make 2 copies. Cut out 1 flower centre, 1 flower inner layer and 1 outer layer. Use these as templates to cut 1 flower centre from patterned paper, 1 outer layer from coloured card and 1 inner layer from glitter card STEP 2 Assemble flower with doublesided tape. Fold flower in half, through petals. Midway along fold, cut a semicircle 19mm in dia. Unfold and fold in opposite direction, through petals. Unfold. Shape into a flower, pushing the 4 folds together at the base. STEP 3 Cut and hot glue a 25mm circle of card to back. Punch a 25mm circle from red foil card. Cut 4 equally spaced slits from edge of circle to centre, stopping 3mm from centre. STEP 4 Stick the foil circle to the flower centre with hot glue, aligning slits with folds in flower. Punch a 12mm circle from gold foil card. Glue to centre. ▲

Rectangular card STEP 1 Cut and fold card stock to measure 10 x 22cm. Layer front of card with a slightly smaller piece. STEP 2 Cut two 3.5 x 6.5cm felt rectangles. Join using running or machine stitching around 3 sides. Lightly stuff with fibrefill; stitch opening closed. STEP 3 Open card; position felt parcel

on front. Use an awl or darning needle to poke small holes through card front centring a hole on each side of the parcel. Lace silver cord through the holes, securing the parcel. Tie a big bow at the top.

S0105

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Twinkle toes Finished size 10cm long

STEP 5 Turn the slippers right side out and glue a small heart to the top.

Note

Origami balls

Adjust slipper pattern to desired size.

Origami balls

Here’s how STEP 1 Cut sixty 10cm squares of coordinating double-sided wrapping papers. Fold each in half to make triangles. STEP 2 Following diagrams 1-11 (see opposite page), and noting that broken lines indicate folds, make each square into a conical petal. At pictures 5 and 6, you will need to slip your index finger into the triangular pocket of each folded wing to open it out fully, then flatten, as in the diagram. STEP 3 Tape or glue petal centres to hold in place. Take 5 petals and, with centres pointing inwards, tape or glue them together to form a flower. Repeat with remaining petals to make 12 flowers. STEP 4 Join the 12 flowers to make a 12-sided shape. Start with

Twinkle toes diagrams

To enlarge, set photocopier to 150%

place on fold

Punky angels

Here’s how STEP 1 Following General Instructions for Felt (see page 143), enlarge front, back and sole patterns (below) and cut out cardboard templates. STEP 2 From felt, cut 2 fronts, 2 backs, 2 soles and 2 hearts, noting that the front and back are cut on the fold. STEP 3 With right sides together and noting where the cuff sits, pin front to back at side seams. Stitch close to the edge as far as the dot. STEP 4 With right sides together and remembering to create a left and right slipper, pin the sole into the bottom of the upper, easing it to fit. Stitch as pinned – you might find it easier to do this by hand, using a small backstitch close to the edge, as it can be quite fiddly.

place on fold

Twinkle toes

Gather your supplies Thin cardboard; fine felt-tip marker; craft glue; felt in green, blue and red; matching sewing thread.

Gather your supplies Double-sided scrapbooking or wrapping papers in co-ordinating colours; paper trimmer or scissors; ruler; pencil; double-sided adhesive tape; thread or ribbon for hanging.

Back side

Front

side

Sole

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cuff


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1 flower at the top and attach 5 around its sides to form one half, then repeat for other half. Slip a loop of ribbon between halves for a hanger before sticking two halves together.

Punky angels

Here’s how STEP 1 For angel’s skirt, cut two 22cm-long rectangles from contrasting fabrics, one 7cm wide and the other about 4.5cm wide. Using a 5mm seam, join the short sides of one rectangle to create a circle. Press seams open. Repeat

Gather your supplies Scraps of plain and print fabrics; sewing thread; 25cm rickrack or braid; tacky craft glue; wooden dolly peg; coloured and cream felt; small button; small amount of wool yarn; tinsel chenille stick; sequins; fine black felt-tip pen; blusher or red pencil; hanging thread; hot glue gun (optional); pinking shears (optional).

Felt (see page 143) to enlarge wings (below) and cut 2 from cream felt. Glue together. Decorate edges with sequins. Cut chenille stick in half and wrap 1 end tightly around centre of wings to gather. Form other end into a circle to sit above angel’s head for halo. Using a hot glue gun (or tacky craft glue), fix wings and halo to centre of angel’s back. STEP 6 Draw face with black marker and add red cheeks with blusher or red pencil. STEP 7 Attach a hanging loop of fine cord or thread to chenille stick at back.

with the second rectangle. Decorate the seam and lower edge by adding rickrack or braid or using pinking shears. STEP 2 Place shorter skirt on top of longer one, with upper edges and back seams matching, and run a line of gathering around upper edge, through both layers. Dab a line of glue around ‘waist’ of dolly peg and pull up skirt tightly to fit. Secure ends of gathering thread and trim. STEP 3 Cut a small piece of coloured felt to wrap around ‘bodice’ of peg. Pink neck edge and glue bodice in place so that it covers upper raw edge of skirt. Glue a small button to front of bodice. STEP 4 Cut 6-8 strands of woollen yarn and tie them tightly in middle with another piece of the same yarn. Unravel ends of yarn on both sides of centre knot to make fluffy hair, then smear a little glue on head of peg and stick hair in place. Trim to desired length. STEP 5 Follow General Instructions for

Punky angel diagram

Angel wings

To enlarge, set photocopier to 175%

Origami balls diagrams

1

4

2

3

5

6

7

10

For shopping details, see Stockists page 145

8

11

9

12

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It ’s time to get baking! White chocolate and strawberry cheesecake White chocolate and strawberry cheesecake

Preparation time: 45 mins plus 2 hours cooling and overnight chilling and setting Cooking time: 1 hour 45 minutes Serves 12

Berry tipsy trifle

Cooking oil spray, to grease
 500g cream cheese, chopped, at room temperature 200g caster sugar 
 3 tsp cornflour 
 3 eggs 2 Tbsp lemon juice, strained 
 1½ tsp vanilla extract ¼
tsp salt 3 cups sour cream
 ¹⁄³ cup strawberry jam 24 fresh cherries, stems intact 200g white chocolate, melted (see page 142)

Little frosted lemon cakes

Lemon and sultana puddings

WHITE CHOCOLATE ICING 
 250g cream cheese, chopped, at room temperature 170g white chocolate, melted, cooled (see page 142) 120g unsalted butter, softened 3 tsp lemon juice WHITE CHOCOLATE AND ROSE TRUFFLES 
 375g white chocolate melts ¼ cup thickened cream ½ tsp rosewater essence SUGARED ROSE PETALS 
 2 fresh organic roses 1 eggwhite 1 cup caster sugar

White chocolate and cranberry pudding

ALMOND BRITTLE ¹⁄³ cup brown sugar 1 cup flaked almonds 2 Tbsp amaretto

steps

White chocolate and strawberry cheesecake

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1 Preheat oven to 180°C. Grease a 20cm springform tin with cooking oil spray. Line base and side with baking paper so it extends 3cm above sides. Wrap base and side in 2 layers of foil, to make waterproof. 2 Put cream cheese in the bowl of an electric mixer. Beat on low until smooth. Add sugar, increase speed to medium-high and beat for 3 minutes. Beat in cornflour. Add eggs, 1 at a time, beating well. Stir in juice, vanilla, salt and sour cream. 3 Pour ¹⁄³ of the cream cheese mixture into tin. Top with ½ the jam. Repeat layers, finishing with cream cheese mixture. Run a skewer through layers to swirl jam. 4 Put tin in a large deep roasting pan. Pour enough hot water into pan to come 2-3cm up side of tin. Bake for 45 minutes. Turn off oven and leave cake in oven for 1 hour. Put tin on a wire rack to cool. Remove paper and foil. Cover tin with plastic wrap and chill overnight. 5 To make icing, put cream cheese in a large bowl and beat, using an electric mixer, until creamy. Gradually beat in chocolate until smooth. Beat in butter and juice. Spread icing all over cake. Chill until firm. 6 To make white chocolate and rose truffles, line 2 oven trays with baking paper. Put 200g of the chocolate in a large heatproof bowl over a saucepan of simmering water. Add cream and stir until melted and smooth. Stir in rosewater essence. 7 Set chocolate mixture aside to cool for 5 minutes, then in fridge for 2 hours or until mixture is firm enough to roll into balls. Roll 2 teaspoons of the mixture into 1 ball and put on 1 prepared tray. Repeat to make 18 balls. Return to fridge.

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8 Put remaining chocolate in another large bowl over a saucepan of simmering water. Stir until melted. Put 1 ball in chocolate and toss to coat, using a spoon. Use a fork to remove. Tap fork on edge of bowl to drain excess chocolate. Put on second prepared tray. Repeat to make 18 truffles. Chill for 10 minutes or until set. 9 To make chocolate-dipped cherries, line a tray with baking paper. Holding stem, dip 1 cherry halfway into melted white chocolate. Place cherry, chocolate side down, on prepared tray. Repeat with remaining cherries and chocolate. Chill for 15 minutes, or until chocolate is firm. 10 To make sugared rose petals, remove petals from roses. Put eggwhite in a bowl and whisk until foamy. Dip a pastry brush in eggwhite and brush surface of 1 petal, sprinkle with caster sugar and put on a wire rack. Repeat with remaining petals. Leave overnight or until sugar sets. 11 To make almond brittle, preheat oven to 180°C. Line an oven tray with baking paper. Put brown sugar, almonds and amaretto in a bowl. Stir to combine, then spread mixture on prepared tray. Bake for 10-15 minutes or until golden. Cool completely, then break into shards. 12 Decorate cake with chocolate-dipped cherries, truffles and rose petals. Coat side with almond brittle. Serve.

Berry tipsy trifle Preparation time: 15 mins plus overnight chilling Cooking time: nil Serves 8 3 x 85g packets port wine jelly crystals 750ml boiling water 350ml cold water 400g Madeira cake, cut into 3cm pieces ¼ cup sweet sherry or brandy 250g strawberries, thinly sliced 1L vanilla custard 600ml thickened cream ¼ cup icing sugar mixture 2 tsp vanilla bean paste 125g blueberries 125g raspberries 2 Tbsp flaked almonds, toasted Extra icing sugar mixture, to dust

Little frosted lemon cakes Preparation time: 15 mins Cooking time: 25 mins Makes 6 cakes Melted butter, to grease 125g butter, at room temperature ½ cup caster sugar Finely grated zest and juice of 1 large lemon 2 eggs 1 cup self-raising flour 1 tsp lemon essence 1 quantity royal icing (see page 142) Gold cachous, to decorate 1 Preheat oven to 180°C. Brush six fluted ²⁄³-cup capacity moulds with melted butter. Put butter and sugar into a food processor and process for 30 seconds. Add zest, 2 tablespoons juice, eggs, flour and essence. Process for about 1 minute or until a thick creamy mixture forms. 2 Spoon mixture into prepared moulds and bake for 25 minutes or until cakes bounce back when pressed in the centre. Stand in moulds for 5 minutes, then turn out onto a wire rack to cool completely. 3 Put royal icing and remaining lemon juice in a bowl and mix to combine, adding a little water, if necessary, until icing is of desired consistency. Spoon icing onto cakes and decorate with cachous before serving.

Lemon and sultana puddings Preparation time: 25 mins Cooking time: 1 hour 20 mins Makes 8 Melted butter, to grease 2 medium thin-skinned lemons 250g unsalted butter, chopped 1½ cups caster sugar

3 eggs, lightly beaten 2 cups self-raising flour ½ cup cocoa 1 tsp bicarbonate of soda 1½ cups almond meal ½ cup dry sherry 4 cups sultanas Store-bought custard, to serve 1 Preheat oven to 160ºC. Brush 8 x 1-cup ovenproof dishes with butter. Line base of dishes with a baking paper round. Put lemons in a heavy-based pan, cover with cold water and bring slowly to the boil. Reduce heat. Simmer, covered, for 20 minutes. Drain. Put lemons in a bowl of iced water for 5 minutes. Drain. 2 Cut lemons into eighths and remove seeds (do not peel). Process lemon, butter and sugar in a food processor for 1 minute until almost smooth. Add egg and process for a further 30 seconds. Transfer mixture to a bowl. Sift flour, cocoa and bicarb over mixture. Stir until just combined. Add almond meal, sherry and sultanas. Stir until combined. Spoon mixture into prepared dishes and smooth tops with the back of a wet spoon. 3 Cut 8 squares of baking paper and 8 squares of foil, each 5cm larger than top of dishes. Put 1 square of paper, then 1 square of foil, on top of each pudding. Tie each pudding with string to secure. Sit puddings in a large baking or ovenproof dish, pour in enough boiling water to come halfway up sides of pudding dishes and cover top of baking dish with another sheet of foil. Bake for 1 hour or until a skewer inserted in centre of puddings comes out clean. 4 Remove baking dish from oven, remove puddings from water and stand for 10 minutes before turning out. You can also leave puddings to cool completely, then wrap in plastic wrap, either still in their dishes or turned out. To serve, top puddings with custard.

White chocolate and cranberry pudding Preparation time: 25 mins plus 30 mins standing Cooking time: 3½ hours Makes 1 pudding Melted butter, to grease 375g white chocolate melts 250g unsalted butter, at room temperature ¾ cup caster sugar 2 eggs 275g whole-berry cranberry sauce

1 Put jelly crystals in a 3L rectangular, heatproof container. Add boiling water. Stir until crystals dissolve. Add cold water. Chill 6 hours or overnight to set. 2 Dip base of container in hot water for 10 seconds, being careful not to get any

water in container. Turn out jelly onto a chopping board and cut into 2cm cubes. 3 Arrange cake on base of a smoothsided glass bowl about 21cm wide and 9cm deep. Spoon over sherry or brandy. 4 Put half the strawberries around side of bowl, in a single line, sitting just on top of the cake. Reserve remaining strawberries. 5 Pour over ½ of the custard. Top with jelly and remaining custard. 6 Beat cream, icing sugar and vanilla in the large bowl of an electric mixer until soft peaks form. Spoon over custard. Top with blueberries, raspberries, remaining strawberries and almonds. Dust with extra icing sugar and serve.

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1½ cups plain flour 1 cup self-raising flour ½ cup milk 3 x 170g packets dried cranberries Cranberry, apple and cherry tarts

WHITE CHOCOLATE LEAVES 16 clean, dry camellia leaves 200g white chocolate melts, melted (see page 142) 1 Brush a 6-cup pudding basin with melted butter, chill 5 minutes, then rebrush with more butter. Line base of basin with baking paper. Put half the white chocolate in a heatproof bowl and position over a pan of simmering water. Stir until melted and smooth. Set aside. Coarsely chop remaining chocolate. 2 Put butter and sugar in the large bowl of an electric mixer and beat until light and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in melted chocolate. Add cranberry sauce and stir to combine. Sift flours over mixture. Add milk, dried cranberries and chopped chocolate. Stir until combined. Spoon mixture into prepared basin, smoothing top with the back of a wet spoon. 3 Cut a round of baking paper to cover top of pudding and lay it over mixture. Cut a large sheet of baking paper and large sheet of foil. Lay foil on top of paper and make a pleat in centre. Put paper-side down on top of pudding, then tie around rim of basin with string to secure. Make a strong loop that runs from one side of basin to the other, to ease basin in and out of pan. 4 Put a trivet or upturned saucer in a large, heavy-based pan and stand basin on top. Add enough boiling water to come halfway up side of basin. Cover pan with a tight-fitting lid and bring to the boil. Cook for 3-3½ hours, replenishing with boiling water as pudding cooks. Remove pudding and stand for 30 minutes before turning out, or leave to cool completely before storing. Decorate top of pudding with white chocolate leaves before serving. 5 To make white chocolate leaves, line an oven tray with baking paper. Using a paintbrush or pastry brush, finely coat underside of leaves with melted chocolate and put on tray. Chill for 10-20 minutes

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or until set. Carefully peel leaves from chocolate.

Cranberry, apple and cherry tarts Preparation time: 1 hour plus 45 minutes standing Cooking time: 25 mins Makes 18 1 cup dried cranberries 120g dried sour cherries 2 Tbsp brandy ¼ cup brown sugar 1 Granny Smith apple, peeled and grated Finely grated zest and juice of 1 orange 1 Tbsp golden syrup 2 tsp ground cinnamon 1 tsp mixed spice 100g Persian vanilla fairy floss, to garnish PASTRY SHELLS 2 cups plain flour ½ cup ground almonds 160g unsalted butter, chopped ¼ cup iced water Melted butter, to grease 1 Put cranberries, cherries, brandy, brown sugar, apple, orange zest and juice, syrup and spices into a large bowl and stir until well combined. Cover and stand for 30 minutes. 2 To make pastry, process flour, almonds and butter in short bursts until mixture resembles fine breadcrumbs. Add enough water while processing for dough to come together. Turn out dough onto a floured surface and knead until smooth. Cut in half, shape each half into a disc, enclose in baking paper and chill for 30 minutes or until firm. 3 Preheat oven to 180°C. Brush 18 mini brioche moulds with melted butter and place on an oven tray. Roll out 1 piece of pastry between baking paper to 5mm thickness. Using a 9cm round cutter, cut out 18 circles, re-rolling dough as necessary. Ease into prepared tins. Bake for 5-7 minutes or until dry. 4 Fill each prepared mould with a tablespoon of fruit mixture. Bake for 20-25 minutes or until pastry is lightly golden. Stand in tins for 15 minutes before transferring to a wire rack to cool. Arrange fairy floss on top of tarts. Serve.


generalinstructions

Baking General Instructions Melting chocolate methods Stove top: Put chopped chocolate in a dry, heatproof bowl set over a saucepan of simmering water. Ensure the base of the bowl does not touch the water and water does not spray into chocolate. Stir occasionally, using a metal spoon, until chocolate is ¾ melted. Set aside for 5 minutes. The residual heat will melt the remaining chocolate. Stir again until chocolate is smooth. Microwave: Put finely chopped chocolate into a microwave-safe bowl and microwave on medium-low/30% in 30-second bursts, stirring after each burst. When chocolate is ¾ melted, set aside for 5 minutes, then stir again. Melting in short bursts allows for variations in microwave oven power and prevents scorching.

1 Turn cake bottom side up (the bottom will become the top) and brush with sieved apricot jam or lightly beaten eggwhite. 2 Put fondant (or almond paste) on clean surface sprinkled lightly with pure icing sugar. Knead until smooth. 3 Lightly sprinkle surface again with icing sugar. Measure cake. Roll out enough fondant to cover top and sides of cake, until 6-8mm thick. Fondant should be about 5cm larger than cake’s surface area. 4 Carefully lift fondant onto cake. Smooth top with a rolling pin. Using your hands, gently rub down the sides of the cake, then trim excess fondant from the base. 5 Leave cake to stand in a cool, dry place for up to 7 hours before decorating.

Cake tins

Icing tips

Find cake tins of all shapes and sizes at department stores, specialty kitchenware or online stores, such as icedaffair.com.au. Christmas or fruitcake tins can be round, square or oval, but the sides must be straight so the cake cooks evenly. n Use baking paper to line cake tins. Sheets must meet at the corners and be crease-free. n Clean baked-bean tins may be used to make individual cakes, such as the tea and cardamom cakes on page 86. Open tins from the bottom and remove beans. Do not open from the ring-pull end – the lip around it will prevent the cakes being removed from the tin. Rinse the tins, remove the label and dry well.

n Fondant and almond paste (marzipan) are available from supermarkets. Coloured fondant and food gel colouring pastes are sold at specialty cake-decorating shops or online. Try cakedecoratingcentral.com.au n To colour fondant or almond paste, it’s best to use gel colouring paste. Supermarket food colourings will not produce deep colours. Add enough gel to make the desired shade – a few drops will produce a tint – and knead until the colour has evenly dispersed. n For strong colours, do not roll out on icing sugar, as this will leave a white coat on the cake. Ideally, make strong colours the day before using, to let them rest. n Use pure icing sugar when cake decorating, not icing sugar mixture. n Once the cake is covered, store in a cool, dry place; not in the fridge. Wrap unused fondant or paste in foil to prevent crusting.

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Royal icing recipe Makes 1 Put 1 eggwhite in a bowl and beat, using a wooden spoon, until eggwhite thins and froths on top. Transfer to the medium bowl of an electric mixer. Add 1¼ cups sifted pure icing sugar to eggwhite, one tablespoon at a time, until stiff peaks form when spoon is pulled away from mixture. This can take 10-12 minutes of beating. Spoon into a small, clean bowl and keep covered with plastic wrap until required.

Note Royal icing dries out very quickly,

so cover with plastic wrap at all times. It’s best used fresh. To re-use royal icing, add a little eggwhite and beat on low for about 5 minutes to restore its correct texture. Store in a cool, dry place (not in the fridge) for up to two weeks.

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Covering cakes with fondant or almond paste (marzipan)

Preparing puddings n Find pudding basins at department stores and specialty kitchenware stores. n Generously grease the basin with melted butter, chill, then lightly regrease for a nonstick result and a richer, glossier pudding. n Use baking paper and foil to cover the pudding in the basin. Secure in place with an elastic band before tying with string. n Put an upturned saucer, plate or trivet in the bottom of saucepan to sit pudding on. n The pan of water must not boil dry. Keep it topped up with boiling water, taking care not to pour any on the pudding. Drop a few coins in the water – as long as the water is boiling, the coins will jiggle.


general instructions generalinstructions

Cra f t General Instructions Helpful hints for crafting the perfect project Before you start... n For many projects, you will need to use a photocopier to enlarge the diagram to the percentages given. If you do not have a photocopier on hand, you can often find them at your local library, newsagency, stationery supplier or print store. n Using the right glue or adhesive tape makes paper crafting easier. Use doublesided tape or a glue stick. Foam tape, either as squares, circles or a roll, has a stronger grip and is used where extra height is required. Use a tacky craft glue that dries clear to adhere small embellishments. n A sharp craft knife and cutting mat, or small, sharp scissors, are ideal for cutting out intricate shapes. A paper trimmer can also be useful for cutting strips of paper or lightweight card, but this isn’t essential.

Cross-stitch instructions

Note Refer to the instructions and chart for your chosen project for any specific details about the method. 1 To prevent fabric fraying as you work, finish raw edges with machine zigzag or whipstitch by hand before you begin embroidering. 2 Each square on the chart represents 1 cross-stitch (or a half cross). Each symbol represents the colour thread to use. 3 Mark centre lines both vertically and horizontally (indicated on the chart) by basting fabric using a light-coloured thread. 4 Follow the instructions to choose the number of strands of embroidery thread, working each stitch over 2 threads on linen or 1 fabric square for Aida cloth. Begin at the centre working a number of half-stitches, then work back to complete the cross. See diagrams (right). 5 When all cross-stitching is finished, work any outlines in backstitch following the chart and using 1 strand of embroidery thread. If required, work additional decorative stitches, French knots, straight stitch etc, as instructed. 6 To avoid flattening the stitches, press the embroidery on the wrong side, face down on a padded surface such as a folded towel. 7 When completed, refer to specific project instructions or frame your embroidery as desired.

Felt instructions

Note Follow these pointers to create beautiful handmade decorations. Refer to the specific instructions for your project for more details and adjust as necessary. 1 Photocopy the diagrams enlarging to the correct size, then trace or paste onto thin cardboard and cut out. Using a fine felt-tip pen, trace template onto one side of felt (this will be the wrong side). Cut out shape using small, sharp scissors. Unless otherwise specified, a 3mm seam allowance is included in each template. 2 Using the pictures as a guide, add features and decorations to the front piece (or both front and back if you are decorating both sides) before stitching all the sections together. 3 To fix detail pieces to decoration, use Vliesofix, a quilting product that fuses fabrics together when heated with an iron. To do this, trace details onto the paper side of the Vliesofix and cut out, leaving a narrow border all around (nonsymmetrical shapes will be reversed when finished so remember to allow for this.) Iron Vliesofix onto felt; cut out. Remove backing paper and use a pressing cloth to iron the shape into place on the right side. 4 To join the shapes for each decoration, place the front and back felt pieces together with wrong sides facing. Using 2 strands of embroidery thread, work blanket stitch or running stitch around the edge, leaving an opening on one side. Fill with fibrefill, using a skewer or chopstick to fill extremities first, then stitch closed. Alternatively, you may be instructed to join and stitch with right sides together leaving an opening for turning through.

Stitch guide Whipstitch

Lazy daisy

French knot

Running stitch

Blanket stitch

Backstitch

Straight stitch

Cross-stitch Step 1

Tip When instructions specify using glue, we recommend craft glue, or for a more speedy adhesion, tacky craft glue. On occasions, a hot glue gun may be useful.

Step 2

Abbreviations for knitting Alt = alternate; beg = begin/ning; cont = continue/ing; dec = decrease/ing; foll = follow/ing; garter st = every row knit; inc = increase/ing; K = knit; K2tog = knit 2-together; P = purl; patt = pattern; rem = remain/ing; rep = repeat/ing; stocking st = knit right side rows, purl wrong side rows; st/s = stitch/es; tog = together.

Backstitch

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Stockists Cooking supplies Most baking supplies including biscuit cutters; cake stands; cake tins; mixing bowls; piping bags and trays can be found at Spotlight, Cake Decorating Central, Iced Affair, The Essential Ingredient or specialty kitchenware and department stores.

Project supplies Most craft materials for the projects in this book can be found at Spotlight, your local craft store or online. Plain and patterned paper similar to those used for the paper craft projects are sold at Spotlight, Cristina Re or specialty stationery stores. Spotlight for craft supplies for all projects including: 3D picture frames; acrylic paint; balsawood; batting; beads; boxes; buttons; cardboard; chenille sticks; circle punches; cord; craft knives; cutting mats; doll hair; dolly pegs; double-sided tape; embroidery threads; favour boxes; felt; felt-tip markers; fibrefill; folly bells; gingham; glitter card; glitter glue pens; hessian; hot-glue guns; hot-glue sticks; linen; metal rulers; needled natural cotton batting; needles; paint brushes; patterned card and paper; pencils; pins; polystyrene balls; pompoms; raffia; ribbon; rickrack braid; scissors; seed beads; Semco Fabric Packs; Semco embroidery thread; sequins; sequin pins; sewing thread; silk; tacky craft glue; tapestry needle; twine; wooden beads. Spotlight for hanging ornaments featured on pages 15, 83, 87, 125, 126, 129 and 130. Cross your stitch (page 45), 14-count Aida fabric, Etsy. Bauble place card holders (page 47), Favour Fairy. Dynamic duo (page 49), Polystyrene cones 35cm and 45cm tall, eBay. Surprise me! (page 72), star-shaped mother-of-pearl buttons, Etsy; round mother-of-pearl buttons, novelty Christmas buttons, The Quilters’ Store; assorted motherof-pearl buttons, Spotlight. Sparkly treats (page 77), Polystyrene balls, CleverPatch. Plain and patterned paper (pages 78-81), Cristina Re. Cheeky chicks (page 119), dolly pegs, CleverPatch. Bootee time (page 120), bells, tiny coloured pegs, foam numbers, CleverPatch; wood numbers, Craft Cuts.

Your shopping directory Cake Decorating Central (02) 9899 3065, cakedecoratingcentral.com.au CleverPatch 1300 836 522, cleverpatch.com.au Craft Cuts craftcuts.com Cristina Re (03) 9495 6133, cristinare.com eBay ebay.com.au Etsy etsy.com.au Favour Fairy favourfairy.co.uk Iced Affair (02) 9519 3679, icedaffair.com.au Spotlight 1300 305 405 spotlight.com.au The Essential Ingredient (02) 9557 2388 essentialingredient.com.au The Quilters’ Store (07) 3875 1700 quiltersstore.com.au 145


recipe & craft index Recipes Little red gifts cakes................33 Coconut ice...............................33 Snow-capped tree cakes........33 Christmas baubles...................33 Frosted Cointreau balls...........33 Santa biscuits...........................34 Santa’s snack jam biscuits.....34 Raspberry ripple ice-cream pudding..............35 Meringues with strawberry cream................35 Roasted strawberries with muesli crumble and yoghurt granita.............35 Raspberry white chocolate tarts.....................35 Coconut yoghurt panna cotta...........................36 Madeira mountain....................36 Snowflake cakes.......................37 Saffron and pistachio orange tea cakes.................37 Raspberry cream trifles..........37 Pear and almond puddings....37 Pears with apple sorbet, jelly and wafers....................38 Christmas ice-cream cake......64 Mini berry pavlovas.................64 Sultana raisin cakes.................65 Rosy raspberry charlotte........65 Traditional cakes......................65 Sticky grape cakes..................65 Berry butter Bundt cake.........66 Buttermilk rum babas..............66 Marshmallow fig pie................67 Orange sherbet loaf................67 Golden fruit puddings.............67 Mango and chocolate baked cheesecake...............68 Lemon and lime tarts...........108 Snow-flecked wreath............108 Christmas profiteroles..........108 Spicy Christmas trees..........108 146

Chocolate praline cones......109 Tea and cardamom fruitcakes............................109 Frozen tiramisu loaf..............109 Shortbread trees................... 110 Passionfruit shortcakes with white choc ice-cream...... 110 White choc nut brittle........... 110 Fig and chocolate rolls..........111 Lemon and orange crumble cake...................... 111 Pine nut biscuits..................... 111 Pear and almond cakes.........111 Stack-of-stars cake................112 Marshmallow stars.................114 White chocolate and ginger blondies..................114 Star fruit mince tarts.............114 White choc and strawberry cheesecake........................ 138 Berry tipsy trifle..................... 139 Little frosted lemon cakes... 139 Lemon and sultana puddings............................. 139 White chocolate and cranberry pudding............ 139 Cranberry, apple and cherry tarts................ 140

Craft Ribbon wreath.......................... 10 Bright as buttons..................... 10 Seeing stars.............................. 11 Pretty pressies......................... 13 Sock it to you............................ 15 Bauble bliss...............................28 Bag it..........................................28 Fuzzy feet..................................29 Now starring.............................30 Glass with class....................... 31 Angel face................................. 31 Say it with cheer......................43 A chip off Santa’s block..........44 Reindeers on parade...............60..

No-sew angels..........................60 Gingerbread man.....................60 Sweet dreams...........................61 Cross your stitch......................61 Little favours.............................61.. Ripe for the picking.................62 Tabletop garland......................62 Give a little................................62 Bright owl..................................63 Dynamic duo.............................63 Red bloomer.............................63 Pretty partridge........................64 Crystal stars..............................76 Sparkly treats............................77 Tabletop trees...........................80 Best friends...............................97 Arthur and Martha ..................97 Surprise me!.............................97 Heart felt tree trims ................98 Merry menagerie......................99 Threads ’n’ baubles.............. 101 Greetings all........................... 101 Linen goodie bags................102 Chrissy accents.....................103 Silky forest boxed set..........103 Falling stars............................103 Origami galaxy......................104 Snow crystal pillows.............105 Artful adornments.................106 Festive medley tree trims.... 132 Whimsical angel.................... 133 Cheeky chicks....................... 133 Bootee time............................ 134 Crafty cards........................... 135 Cross my heart...................... 135 Flower of three...................... 135 Twinkle toes........................... 136 Origami balls.......................... 136 Punky angels.......................... 137 Baking general instructions........................ 142 Craft general instructions....................... 143 Stockists................................. 145



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