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VALENTINE´S DAY ACTIVITIES

VALENTINE´S DAY MAIL - 14TH FEB 2011

STOP TO THINK ...

                              

ELABORAÇÃO DE PAÍNEIS DE NATAL

      TURMA DE PCA - 7º ANO

Christmas Tongue Twisters

*Seven Santas sang silly songs.

*Tiny Timmy trims the tall tree with tinsel.

*Santa's sleigh slides on slick snow.

*Bobby brings bright bells.

*How many deer would a reindeer reign if a reindeer could reign deer?

*Running reindeer romp 'round red wreaths.

*Kris Kringle chose to climb the chimney at Christmas.

*Chilly chipper children cheerfully chant.

*Two trains travel together to Toyland.

*Eleven elves licked eleven little licorice lollipops.

*Santa's sack sags slightly.

*Ten tiny tin trains toot ten times.

SANTA´S CHRISTMAS RECIPES

Christmas Trifle

Ingredients

Use a 2 1/2 qt. glass bowl.

1 1/2 prepared pound cakes (about 10 3/4 oz. each) thawed if frozen

1/2 cup raspberry jam

3 tbs. granulated sugar

1 1/2 tbs. cornstarch

3 egg yolks
2 1/2 cups milk
2 tsp. pure vanilla extract

1 1/2 cups heavy cream

5 tbs. confectioners' sugar

6 tbs. cream sherry or Marsala
1/2 cup toasted sliced almonds

10 oz. frozen strawberries, thawed and drained, halved

10 oz. frozen raspberries, thawed and drained.

Instructions

Cut the cakes into slices 1/4 inch thick: spread out flat for several hours to dry.

Spread a thin layer of jam on 1/2 of the slices, top each with a plain slice.

Cut these "cake sandwiches" into 1 inch squares and set aside.

Whisk the granulated sugar, cornstarch and egg yolks in a saucepan. Slowly whisk in the milk.
Cook, stirring constantly, over medium heat until thickened to the consistency of custard, about 12

 to 15 minutes.

Whisk in 1 teaspoon of the vanilla, set aside to cool completely. Whip the cream until soft peaks form.

Beat in 3 tablespoons of the confectioners' sugar and the remaining vanilla; continue beating until stiff.
Chill until ready to use.

Assemble the trifle;   Spread 1/4 cup of the custard on botton of a large glass bowl (2 1/2 quarts, or 10 cups).

Scatter 1/3 of the cake squares on top, pressing down slightly to make an even surface.

Sprinkle with 2 tablespoons each of the sherry and almonds. Pour 1/2 of the remaining custard evenly over the cake.

Toss the strawberries with 1 tablespoon of the confectioners' sugar, then spoon them over the custard.

Follow with 1/2 of the remaining cake, 2 tablespoons each of sherry and almonds, and 1/2 of

the remaining custard.

Toss raspberries with remaining confectioner's sugar and spoon over custard.

Cover with remaining cake, 2 tablespoons each of the sherry and almonds and remaining custard.

Spoon reserved whipped cream over top; sprinkle with remaining almonds. Chill until ready to

serve.

Christmas Wreath

Makes 20 slices 



Ingredients
1 stick butter
1 package marshmallows
6 cups rice Krispies
1 bottle green food coloring
1bottle cinnamon dots

Directions

you melt one stick of butter and add 40 marshmallows stir until dissolved pour over 6 cups of rice krispies add green food coloring until desired color. butter a round plate and shape rice krispies into a wreath. add cinnamon




CHRISTMAS WREATH

FILLING:

9 ounces pitted dried plums, cooked, drained and mashed (about 1-1/2 cups)

1-1/2 cups chopped peeled apples

3/4 cups finely chopped walnuts

3/4 cup packed brown sugar

1/3 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

DOUGH:

1 cup warm milk (110° to 115°)

1/2 cup sugar

1 teaspoon salt

2 packages (1/4 ounce each) active dry yeast

2 eggs, lightly beaten

4-1/2 to 5 cups all-purpose flour

ICING:

2 cups confectioners' sugar

2 to 3 tablespoons milk

1 teaspoon Spice Island® Pure Vanilla Extract

Candied cherries, optional

Combine all filling ingredients in a bowl; cover and refrigerate until ready to use. For dough, combine warm milk, sugar, salt and yeast in a bowl. Let stand for 5 minutes. Add eggs, shortening and 3 cups flour; mix until smooth. Add enough of the remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 to 1-1/2 hours. Punch dough down; divide in half. Roll each half into an 18-in. x 9-in. rectangle. Spread each with half of the filling. Starting at the long end, roll up tightly and seal edges. Place on a greased baking sheet, sealing ends together and forming ring. With a scissors, cut two-thirds of the way through the ring at 1-in. intervals. Carefully turn each section onto its side. Cover and let rise until nearly doubled, 30-45 minutes. Bake at 350° for 25-20 minutes or until golden. Cool for 20 minutes. Beat confectioners' sugar, milk and vanilla until smooth. Remove wreaths to platter; drizzle with icing while warm. Decorate with candied cherries if desired. 

Yield: 2 loaves, 16 servings.

 

Christmas Bark

Makes 1 tray full

 Ingredients

1 cup butter
1 cup chocolate chips
1 cup brown sugar
1 package soda crackers

Directions

Grease a cookie sheet. Line it with soda crackers. Melt 1 cup  of butter together with brown sugar. Bring to a boil - then boil and stir for 5 minutes. Pour over crackers. Bake at 350 degrees for 10 minutes. While warm, spinkle 1 cup of chocolate chips on top and spread. Chill - then break into pieces. (Freezes well)

Merry Santa Claus Ice Cream Cone Cupcakes

Makes handmade • 

Ingredients

No 1 package white cake mix, plus ingredients for mix
No 2 packages flat-bottomed ice cream cones (24)
No 1 container vanilla or chocolate frosting (16 oz)
No Red & Green M & M's
No Red sugar
No Mini Marshmallows

Directions

1. Preheat oven to 350. Prepare cake mix according to package directions. 2. Spoon 1/4 cup batter into each ice cream cone. 3. Stand cones in muffin pans. Bake about 20 minutes or until toothpick comes out clean. 4. Cool, then frost each cone and decorate. 5. SANTA HAT: red sugar, green M&M's for eyes. red M&M's for nose., marshmallows for beard, hat brim and hat tassel.

Christmas Toffee Apple Recipe

Ingredients

3 cups sugar
1 cup water
1 teaspoon vinegar
red food coloring
15 small red apples
wooden skewers

Directions

Have an ice-cream container 1/2 filled with "hundreds & thousands" for dipping. Wash apples well and dry thoroughly. Remove stems, pierce apples with wooden skewers, which can be obtained from a butcher shop. Chill apples for about an hour. When the toffee meets the cold apples it will set immediately, making coating easier. Combine sugar, water and vinegar in a small saucepan. Bring slowly to a boil, stirring constantly and making sure the sugar has dissolved before mixture has b
oiled. Cook toffee steadily and quickly until it turns a deep straw color. The toffee should bubble slowly and thickly and when a small portion is dropped into cold water it should form a hard ball. Take off heat. Add a few drops of red food coloring, stir in quickly. Dip apples into toffee, twirl around, coating well. Allow excess to drip off into the saucepan and then dip into the "hundreds and thousands". Stand on baking paper to set. When cold, wrap in cellophane paper and tie with a bow. Do not store in refrigerator-this will cause sticky toffee. You can use small green apples and green food coloring as well for a Christmas look. Happy eating.

Reindeer Food

 

Ingredients

1 pound pecan halves or 3-1/2 cups mixed nuts (almonds, pecans, walnuts)
2 egg whites
1 cup sugar
pinch of salt
1 (12 ounce) bag white chocolate morsels
1/2 cup butter or margarine

Directions

Lightly toast nuts in 325 degree oven. Beat egg whites and salt until soft peaks form. Then add sugar and beat until stiff. Fold nuts into meringue. Melt butter in 15 1/2 x 10 1/2 pan; spread nuts over butter. Bake at 325 degrees for about 30 minutes, stirring every 10 minutes or until nuts are coated with a brown covering and no butter remains. Melt chocolate morsels and coat cooled nuts with melted chocolate. Spread on waxed paper to harden.