Cherry Mistmas everyone!!!

[Siarlas]

And to help celebrate the season, here's my favorite recipe ;) :D :T

Christmas Cake

Ingredients:

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
nuts
1 bottle Vodka
2 cups of dried fruit

Instructions:-

Sample the vodka to check quality. Take a large bowl, check the vodka again.

To be sure it is the highest quality, pour one level cup and drink.

Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy
bowl.

Add one teaspoon of sugar. Beat again.

At this point it's best to make sure the vodka is shtill OK. Try another cup .... just in case

Turn off the mixerer.

Break 2 leggs and add to the bowl and chuck in the cup of dried
fruit.

Pick fruit off floor.

Mix on the turner

If the fried druit gets stuck in the beaterers pry it loose with a sdrewscriver.

Sample the vodka to check for tonsisticity.

Next, sift two cups of salt. Or something. Who giveshz a sh i t.

Check the vodka.

Now shift the lemon juice and strain your nuts.

Add one table.

Add a poon of sugar, or somefink. Whatever you can find.

Greash the oven and p i ss in the fridge.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the vodka and
kick the cat.

Fall into bed.

CHERRY MISTMAS!

[Psyche Ague]

*laughs hysterically* That was sooooo funny!!! :rotfl:

[InACorner]

1 cup water
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups coarsely grated Gruyere
Preheat oven to 375 degrees F. Lightly grease 2 baking sheets or line with parchment paper.

In a heavy saucepan bring water to a boil with butter and salt over high heat and reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from side of pan.

Transfer mixture to a bowl and with an electric mixer on high-speed beat in 4 eggs, 1 at a time, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. If batter is too stiff, in a small bowl beat remaining egg lightly and add to batter a little at a time, beating on high speed, until batter is desired consistency.

Stir Gruyere into pate a choux and arrange level tablespoons about 1-inch apart on baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 30 minutes, or until puffed, golden, and crisp.

Gougeres keep, chilled in sealable plastic bags 2 days or frozen 1 week. Reheat gougeres, uncovered in a preheated 350 degree oven 10 minutes if chilled or 15 minutes if unthawed frozen.


Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 20 minutes

[fire_Raven]

whats funny about that is my mom has a nearly full bottle of vodka in the pantry ^_^

[Xander67]

Merry Christmas !!!

its 12:01 here woo hooo,

[SimplyStrange]

OMG I have to try that...

Kidding of course :p

[WtchyChick13]

Kaya, consider that forwarded on to many!!!

:rotfl:

[Flaire-FireStar]

CHERRY MISTMAS!!!!! :T

*prints out* I will have to do that...uhm...next year...yeah! :nyah:

[Siarlas]

Glad you all liked :D

SimplyStrange - I wouldn't advise trying that recipe while trying to mix on the turnerer. Should probably have someone standing by to help you get your tongue out of the beaterers. :T

So how was everyone's Mistmas?