4 or 5 apples
1 cup granulated sugar
1 cup water
1/2 cup (1 stick) margarine
1 can biscuits
Procedures : Peel apples and cut into large pieces. Wrap a biscuit around a piece apple and place in a baking dish.
Mix the sugar, water, and butter together and boil until the sugar is dissolved. Sprinkle the cinnamon on the apples and pour the sugar, water, and butter mixture over the biscuits. Bake at 350 degrees F for 20 to 30 minutes
# 8 oz. (225g) raisins
# 8 oz. (225g) fresh white breadcrumbs
# 8 oz. (225g) shredded suet
# 6 oz. (150g) currants
# 6 oz. (150g) sultanas
# 6 oz. (150g) mixed peel
# 6 oz. (150g) glace cherries, chopped
# 3 tablespoons of brandy
# quarter pint (140ml) stout
# 6 eggs, beaten
# quarter teaspoon of ground nutmeg
# 1 teaspoon of ground cinnamon
# 3 oz. (75g) flaked almonds
# butter, for greasing
Procedures : # Put the sultanas, raisins, peel, breadcrumbs, cinnamon, cherries, almonds, nutmeg, currants and suet into a large bowl and mix well
# Add the stout, brandy and eggs and mix again
# Grease 8 small bowls or teacups and divide the mixture between them
# Cover each individual bowl or teacup with foil
# Put the bowls or cups in a roasting tin and add enough water to come half way up the cups
# Cook for 2 hours at 325F, Gas Mark 3, 170C
# To freeze, cool seal and label, then use within 6 months
# To serve now cook for a further 1 hou
1 pound cream cheese, softened
1/4 cup honey
1/2 cup heavy cream
2 tablespoons vanilla extract
3 tablespoons carob powder
1 (9-inch) pie shell, pre-baked
1 cup pecan halves
Procedures : Blend thoroughly the cream cheese, honey, cream and vanilla extract. Divide into 2 portions and add carob powder to 1 portion. Spread the carob portion on the bottom of the baked pie shell and cover with the other portion of cream cheese mixture. Decorate with pecans and refrigerate for at least 8 hours or overnight
Fruit, about 5 cups, peeled and sliced
1 (14 ounce) can sweetened condensed milk
1/2 cup plus 2 tablespoons cold margarine or butter
1 1/2 cups biscuit baking mix
1/2 cup packed brown sugar
Procedures : In small bowl, mix fruit and milk.
In large bowl, cut 1/2 cup margarine into 1 cup of the biscuit mix until crumbly. Mix with fruit mixture. Pour into greased 9-inch square baking pan. Combine remaining biscuit mix and margarine with the brown sugar and sprinkle on top. Bake at 350 degrees F for 1 hour until golden.
NOTE: If using peaches, add 1 tablespoon cornstarch
1 2/3 cups water
1 pandan leaf
3/4 cup black glutinous rice
1/2 cup brown sugar
1/4 cup white sugar
2 cups coconut milk
Procedures : In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat
1 cup (2 sticks) margarine, softened
1/2 cup (1 stick) butter, softened
8 ounces cream cheese, softened
6 eggs, divided
3 cups cake flour, sifted, divided
3 cups granulated sugar, divided
1/8 teaspoon vanilla extract
1/8 teaspoon lemon extract
Procedures : Cream together margarine, butter and cream cheese in a large bowl. Add 2 eggs, 1 cup flour and 1 cup sugar; mix well. Repeat until all eggs, flour and sugar have been added. Add extracts and mix well. The batter will be very thick. Place batter in a greased and floured Bundt pan. Bake at 300 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean
1 (16 ounce) golden pound cake mix
2 eggs, divided
2 tablespoons butter, melted
3/4 cup chopped nuts, divided
3 teaspoons pumpkin pie spice, divided
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 egg whites
1 (16 ounce) can pumpkin
1/2 teaspoon salt
Procedures : Preheat oven to 350 degrees F. Grease a 15 x 10-inch jellyroll pan; set aside.
In large bowl, combine cake mix, 1 egg, butter, 1/2 cup nuts and 1 1/2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of prepared pan; set aside.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining egg and egg whites, pumpkin, remaining 1 1/2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle remaining 1/4 cup nuts on top. Bake for 30 to 35 minutes or until set. Cool.
Chill; cut into bars. Store in refrigerator.
Makes 12 servings
2 slices dark rye bread, cut into coffin shapes
3 slices sharp Cheddar cheese
3 ounces rare prime rib, sliced thin
1 cup shaved iceberg lettuce
1/4 cup mayonnaise
1 drop of green food coloring
1 ounce butter
Procedures : Melt butter in a non-stick skillet on medium heat. Place bread into skillet side by side and push them around to soak up the butter.
Lay cheese on top of each slice, then top with prime rib. Saute for 1 minute, then carefully make it into a sandwich, using a spatula. Continue to turn and saute until cheese is thoroughly melted.
For more sandwiches just keep repeating above directions. Make as many as you would like.
Combine mayo and food coloring and stir.
To plate up, place chopped lettuce in a big pile in the middle of a plate, then lean the sandwich cadavers against the lettuce. Put the mayo mixture in a pile next to the lettuce
5 large eggs, separated
3/4 cup sugar
1/3 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 cup apricot preserves
1 cup Heavy cream, chilled
3 tbsp confectioners sugar
Procedures : Preheat the oven to 375F.
Line a jellyroll pan with waxed paper, aluminum foil, or parchment paper. Butter and flour it, then shake out the excess.
In a med-lg. bowl, beat together the egg yolks and sugar. In a small bowl, sift together the flour, cocoa, and baking powder. Gradually stir them into the egg yolk mixture. In a lg. clean bowl, beat the egg whites until they form stiff peaks. Stir a spoonful of whites into the batter, then quickly fold in the remaining whites. Spread the batter into the prepared pan and smooth it out into the corners. Bake it in the preheated oven until the top is golden, about 15 mins.
When you take the sponge cake out, loosen the edges. Let it cool 5 mins., then spread a tea towel over the cake, invert and remove the pan, and peel off the paper. While the cake is still warm, turn it so a long edge is before you, and roll up the cake in the towel, keeping the long edges uncurled. This may be done a day ahead. Keep the cake covered to stay moist, and let it cool completely.
A few hours before serving, unroll the cake, trim the long edges with a serrated knife, and spread the apricot preserves over the sponge. Whip the cream until firm peaks form, sweeten it to taste with confectioners sugar, and spread the cream over the preserves, not quite to the edges.
Roll up the cake again and set it seamside down on a serving plate. With a serrated knife, trim the two ends. Chill well.
To serve the roulade, dust the top with confectioners sugar and slice it across into spiral round
2 packages active dry yeast
1/2 cup warm water
1 cup scalded lukewarm milk
1/3 cup granulated sugar
1/4 cup butter, softened
2 teaspoons cinnamon
1 teaspoon salt
5 1/2 cups flour
3/4 cup raisins
1/2 cup grated lemon and orange rind, mixed
More soft butter
Procedures : Dissolve yeast in warm water in large bowl. Stir in milk, 1/3 cup sugar, 1/4 cup butter, eggs, cinnamon, salt and 3 cups flour. Beat smooth. Stir in raisins, rind and enough flour to handle dough. Knead; place in greased bowl. Let rise in warm place 2 hours.
Punch dough down; divide in half. Place in greased pans; brush with butter. Let rise until doubled, 50 to 60 minutes. Bake at 350 degrees F for 40 to 45 minutes. Brush with more butter and sprinkle with sugar.