8 baking apples
1 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
1/2 cup butter
1/2 cup water
Procedures : Wash, pare, quarter and core apples. Cut each quarter lengthwise into 3 or 4 slices. Put sliced apples in the bottom of a buttered baking dish. Add water. Combine sugar, cinnamon and flour and rub butter into mixture to make crumbs. Spread crumbs over the top of apples, patting them down evenly. Bake uncovered at 375 degrees F for approximately 40 minutes. Leave uncovered.
Serve with cream.
Serves 6 to 8
# 6 tbsps. sweet vermouth
# 1 x 1 inch (2.5cm) cinnamon stick
# 8 oz. (225g) mixed soft fruits
# quarter pint (140ml) double cream
# 2 tsp. clear honey
Procedures : # Place the soft fruits, cinnamon stick and vermouth in a saucepan and cook gently for about 5 minutes
# Take the pan from the heat, allow to cool, and remove the cinnamon stick
# Share the fruit mixture between two dessert glasses
# Lightly whip the double cream and stir in the honey
# Spoon the cream mixture over the fruit and serv
# one eighth of a pint (75ml) sherry
# half a pint (300ml) double cream
# 2 oz. (50g) caster sugar
# juice and grated rind of half a lemon
# a few ratafias
# lemon slices, to decorate
Procedures : # Stir together the lemon juice, grated lemon rind, sherry and sugar until the sugar has dissolved
# Blend in the cream and whip lightly
# Crush the ratafias and place in the bottom of individual dishes
# Arrange the syllabub on top of the ratafias , decorate with lemon slices and serve chille
For each turkey, you will need:
2 pieces of orange nylon net, about 10″ square each
1/2 of a brown pipe cleaner
1 section of red chenille bump
2 tiny wiggle eyes
A piece of strong thread or thin string
About 1/2 to 1 cup plain M&Ms
A dab of glue
Procedures : Put the 2 pieces of net together, with the corners of one along the sides of the other, making 8 points. pour M&Ms in center, gather up the points, twist and tie securely. Coil the brown pipe cleaner, leaving about 2 inches; curve the 2 inches to form the neck. Tuck the red bump into the bottom of the coil to form the wattle. Glue a tiny eye on each side of the head. Shape the body – the M&Ms – so that the ends of the net become the tail and stick out the back. Insert the neck thru the net in the front
4 or 5 medium sweet potatoes
1/2 cup pineapple preserves
2 tablespoons butter
Procedures : Boil sweet potatoes in their jackets until tender, about 25 minutes. Let cool, then peel and cut into 1/2 inch thick slices.
In a large skillet, melt pineapple preserves and butter; add sweet potatoes to skillet. Cook gently; tossing lightly until sweet potatoes are glazed
# 1lb (450g) cod or haddock fillets
# 1pint (600ml) milk
# salt and freshly ground black pepper
# One and a half oz (40g) butter
# One and a half oz (40g) plain flour
# 3 tsp. chopped fresh parsley
# 2lb (900g) potatoes
# a little cream or milk
# 1-2oz (25-50g) butter
# 4oz (100g) grated cheese
Procedures : # Preheat the oven to 375F, Gas Mark 5, 190C.
# Put the fish in an ovenproof dish and pour over the milk
# Sprinkle with salt and pepper and bake for 15 minutes before flaking fish
# Strain the milk from the fish and reserve some for the sauce
# Put the flaked fish back into bowl
# In a medium saucepan, melt butter, add flour and mix well
# Let the mixture bubble gently for 2 minutes, stirring continuously
# Remove from heat and add milk stock, parsley and salt and pepper to taste
# Bring back to the boil, stirring continually until sauce thickens
# Pour over the fish
# Boil the potatoes in salted water for about 20 minutes
# Drain potatoes and mash with a little milk or cream, butter and pepper
# Cover the fish with mashed potato and smooth over with a fork.
# Sprinkle the cheese over the top and bake for 20-25 minutes until top is golden
# Serve with fresh garden pea
2 cups raspberries
1/2 cup water
1/2 cup honey
3 teaspoons cornstarch
1/4 cup water
1 1/2 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
3/4 cup milk
Pinch of nutmeg
Procedures : Simmer raspberries with water and honey for about 5 minutes. Mix cornstarch with water. Add to raspberries, and thicken over low heat. Set aside and make dumplings.
Mix flour, baking powder and salt. Stir in milk and nutmeg. Drop by spoonful into a large pot of simmering water. Cover and cook for 10 minutes.
Remove dumplings from water with a slotted spoon; drain well and place into dessert dishes. Smother with the prepared raspberries and top with fresh cream, if you like. These are good served warm or cold
Makes one 8- or 9-inch pie
1 (8- or 9-inch) baked pastry shell or graham cracker crumb crust
3 eggs, separated
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk
1/2 cup lemon juice from concentrate
Few drops yellow food coloring, if desired
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
Procedures : Preheat oven to 350 degrees F.
In medium mixing bowl, beat egg yolks; stir in EAGLE BRAND, lemon juice and food coloring if desired. Pour into prepared pastry shell.
In small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Cool.
Chill thoroughly. Refrigerate leftovers
1/2 cup butter
1 cup granulated sugar
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
8 cups cherry pie filling
1/2 cup granulated sugar
Procedures : Coat a 9 x 13-inch baking dish with cooking spray.
With an electric mixer, cream the butter and sugar.
In a separate bowl, combine flour, baking powder and salt. Add to butter mixture alternating with the milk; mix until well combined. Spread batter evenly into prepared pan. Top with filling and sprinkle with sugar. Cover and freeze.
To bake: Thaw completely in refrigerator. Bake at 375 degrees F for 40 minutes or until browned.
Serves 6 to 8 generous portions
3 medium egg yolks.
2 cups of sifted cake flour.
1 cup of sugar.
¾ cup of milk.
½ cup of shortening.
2 ½ teaspoons of baking powder.
1 teaspoon of vanilla.
Pinch of salt.
Procedures : Sift together the flour, baking powder and a pinch of salt.
Cream the shortening until it is fluffy; then slowly add the sugar.
Add the egg yolks and beat until the mixture is smooth.
Gradually add the flour/powder/salt mixture to the egg/sugar/shortening mixture, also gradually adding the milk.
Stir in the vanilla and beat well.
Bake at 375°C (190°C) for about 30 minutes.
Serve as desired