Viking Cruises

CHRISTMAS COFFEE LIQUEUR BALLS Recipe by Amanda A. "Always great with afternoon Christmas drinks or as an extra sweet in addition to any Christmas desserts, this is an easy recipe you can use time and again. Whilst rum is the traditional liquor for 'rum balls', I have substituted it with coffee-flavoured liqueur and added cinnamon for a sweeter taste. You can also add extra ingredients you might like e.g. chopped raisins, nuts, etc". INGREDIENTS 1 x 250g packet Milk Coffee Biscuits 1 x 395g tin of condensed milk 1 cup shredded coconut (plus extra for coating) ¼ cup cocoa powder ¼ cup coffee-flavoured liqueur 1 dessert spoon of powdered cinnamon METHOD 1. Add biscuits in small batches to a food processor until they become small crumbs. 2. In a large bowl add all ingredients including crumbs and mix (hand mixing works best) until well combined. 3. Roll into any size ball of your choice, roll in coconut and place in a single layer in a covered container or tray in the fridge until firm. 4. Will keep for 1–2 weeks (if they last that long!). EASY STAINED GL ASS WINDOW C AKE Recipe by Kerry Lynne D. "I make this every Christmas - it is a family favourite. I love to give friends slices of it on a plate as a Christmas gift. The cake is even better looking if you can find some green and yellow glace cherries, as well as the usual red ones". INGREDIENTS 300g whole almonds 300g glace cherries 1 ½ cups mixed dried fruit (with peel in it if you can find it) 3 eggs ⅔ cup self-raising flour ¾ cup sugar ½ cup rum (or brandy if you prefer it better) Note: Other nuts, fruits and dates can be used if you prefer. METHOD 1. Heat the oven to 150°C. 2. Place fruit, nuts, flour, and sugar in a large bowl. Add the beaten eggs and alcohol. 3. Mix with your hands or a spoon until all ingredients are combined. If the mixture is too dry and won't blend, add a little milk (or some more rum or brandy!) 4. Again, using your hands or a spoon, place the mixture into a greased foil- lined bar tin. Try not to fill the bar tin more than 7 cm, so it doesn't take a long time to cook, and so it will slice easily. Any extra mixture can be cooked in muffin tins. 5. Cook for approximately 2 hours, or until an inserted toothpick comes out clean. Note: You may have to cover the cake with foil during the cooking if the top is starting to burn. 6. Remove from the cake tin when cool, wrap in foil, and store in the fridge. 7. Cut approximately 3 mm slices with a sharp knife. 8. Suitable to freeze for several months. 22 VIKING 22

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