2 cups cranberries
2 cups miniature marshmallows
2 cups crushed pineapple, drained
1/2 cup granulated sugar
1 cup whipping cream, whipped, or 2 cups Cool Whip®
Procedures : Grind cranberries in a food processor or blender. Mix cranberries, marshmallows, pineapple and sugar and refrigerate overnight. Fold in whipped cream or Cool Whip®
1 pound Bing cherries, pitted
2 large Granny Smith apples, peeled,
cored, and coarsely chopped
2 tablespoons granulated sugar
2 teaspoons Amaretto (optional)
1 tablespoon flour
1/2 cup flour
1/4 cup rolled oats, instant or old-fashioned
1/3 cup packed light brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cut into 1/4 inch pieces
1/4 cup sliced almonds, coarsely chopped
Procedures : Butter 4 individual ovenproof dessert dishes or one 9-inch pie plate and set aside. Preheat the oven to 375 degrees F.
Mix the cherries, apples, sugar, Amaretto, and flour in a bowl. Divide the mixture evenly among the bowls or pour all of it into the pie plate. Bake for 20 minutes. Put the individual dishes on a sheet for easier handling.
Meanwhile make the topping: Combine the flour, oats, brown sugar, and spices. Add the butter and cut it in until the mixture is crumbly. Mix in the almonds. Scatter the topping evenly over the fruit and bake on the top shelf of the oven for 20 minutes more, until the fruit is bubbling hot. Cool the crumble on a rack for at least 15 minutes before serving
# 4 bananas, peeled
# 3 oz. (75g) long grain rice
# half an ounce (12g) margarine
# half an ounce (12g) flour
# juice of half a lemon
# 2 eggs, hard boiled and shelled
# half an apple
# 2 small firm tomatoes
# half an onion
# 1 tsp. salt
# 1 dessertspoonful curry powder
# 8 fluid ounces of water
Procedures : # Wash the rice and boil for 15 minutes in the water with the salt
# Peel and chop the apple and onion then fry in the margerine for 5 minutes
# Stir in the flour, curry powder, lemon juice and a pinch of salt then graduallly add the water
# Heat the curry sauce until it boils, stirring all the time
# Lay the bananas in the sauce and heat them gently for about five minutes, adding a little water if nescessary
# Strain the rice and heap onto a warmed serving dish
# Pour the curry sauce and bananas around the rice and garnish with quarters of the hard boiled eggs and tomatoe
# 8 oz. (225g) pumpkin, peeled, fibrous center removed, and diced
# 2 carrots, diced
# 2 large turnips, diced
# 1 x 2.5 lbs (1.25kg) bacon hock, pre-soaked
# 2.5 pint (1.4l) chicken stock
# 2 bay leaves
# 6 peppercorns
# 1 large onion, sliced
# 2 tablespoons flour
# 1 tablespoon German mustard
# 3 oz. (75g) peas, frozen
# freshly ground black pepper
Procedures : # Place the bacon in a large pan with stock, bay leaves and peppercorns
# Bring to the boil, cover and simmer for one and a quarter hours
# Drain the bacon, reserving the stock
# Skim the fat off the stock
# Remove the bacon rind and cut the meat into chunks, discarding the bone
# Fry the onion in butter until golden
# Add the pumpkin, carrots and turnips then cook for 2 minutes
# Sprinkle the flour over and cook for another minute
# Gradually stir in three quarters of a pint (425ml) of the reserved stock
# Add the bacon and mustard and bring to the boil
# Reduce the heat and simmer for 25 minutes, stirring occasionally
# Add the peas and season to taste
# Cook for 5 minutes, then serve with warm, crusty bread or mashed potat
1 1/2 cups butter ? Psalms 55:21
2 cups granulated sugar ? Jeremiah 6:20
6 eggs ? Isaiah 10:14
4 1/2 cups flour ? I Kings 4:22
1/8 teaspoon salt ? Luke 14:34
2 teaspoons baking powder ? I Corinthians 5:6
1/2 teaspoon nutmeg ? II Chronicles 9:9
4 teaspoons cinnamon ? II Chronicles 9:9
2 teaspoons allspice ? II Chronicles 9:9
2 teaspoons ground cloves ? II Chronicles 9:9
2 tablespoons honey ? Judges 4:19
1/2 cup milk ? Judges 4:19
2 cups raisins ? II Samuel 16:1
2 cups chopped figs ? Song of Solomon 2:13
2 cups blanched, slivered almonds ? Numbers 17:8
Procedures : Preheat oven to 325 degrees F.
Cream together the butter and sugar until light and fluffy, then beat in eggs, one at a time. Sift together flour, salt, baking powder, nutmeg, cinnamon, allspice and ground cloves and add alternately with the milk to the batter. Stir in the honey and fold in fruits and nuts; mix well. Bake in two greased 9 x 5-inch loaf pans for one hour or until done. Cool for 30 minutes before removing cakes from pans to rack to finish cooling
# 1lb. (450g) fresh chestnuts
# 2 oz. (50g) butter
# salt and pepper
Procedures : # Put the chestnuts into a saucepan and cover with cold water
# Bring to the boil, peel off both layers of skin while the chestnuts are still hot, return to the pan and re-boil
# Drain off the water then slowly cook the chestnuts in stock for 30-40 minutes or until tender
# Drain and season with salt and pepper
# Put the butter into a pan and melt over a gentle heat
# Add the chestnuts and heat, turning occasionally, until brown and glaze
1 baked 9-inch pie shell
5 tablespoons cornstarch
3/4 cup granulated sugar
2 3/4 cup whole milk
2 eggs *
1 teaspoon vanilla extract
1 tablespoon butter
20 wrapped caramels
1/3 cup crushed butter brickle or toffee
1 cup cream
Procedures : Combine sugar and cornstarch. Mix with milk. Place milk over medium heat, stirring to prevent scorching, cook until thick and creamy.
Beat eggs. Pour a small amount of hot pudding into beaten eggs, stirring rapidly. Pour egg mixture into remaining hot pudding. Stirring, cook 2 to 3 minutes longer. Stir in butter and vanilla extract.
Unwrap caramels and add to hot pudding. Stir until caramels begin to melt. Add butter brickle pieces and stir (caramels will not be completely melted or mixed in). Pour mix into baked pie shell. Chill 3 to 4 hours.
To serve, whip cream and place a dollop on each piece of pie. Sprinkle with additional butter brickle, if desired.
* Using 3 egg yolks in place of whole eggs will create a smoother custard
2 ¾ cups of flour.
½ cup of sugar.
2 cups of milk.
½ teaspoon of salt.
2 ¼ teaspoons of baking powder.
Procedures : Put the ingredients into bowl in the order above. Mix thoroughly with a large spoon, then pour into a can with a spout (as one used for pouring oil) or a funnel. Place about two inches of oil into a large skillet. Heat the oil until hot. Pour the batter from can into the skillet in a swirling motion so to cover almost the whole pan. Fry on one side until golden brown, turn over and fry the other side. Remove from the skillet and drain on brown paper. Sprinkle with powdered sugar and serve
3 egg yolks
1/2 cup granulated sugar
1 package unflavored gelatine
3 tablespoons dark rum
2 tablespoons brandy
2 cups whipping cream
1/2 cup granulated sugar
1 1/2 teaspoons nutmeg
2 teaspoons vanilla extract
3 egg whites
Crushed peppermint candies for (garnish)
Procedures : Beat egg yolks and 1/2 cup sugar in stainless steel bowl over hot water on top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatine that has been softened in rum and brandy, to egg mixture and continue beating for another minute. Remove mixture from heat and refrigerate for 10 minutes.
Meanwhile, whip cream, 1/2 cup sugar, nutmeg and vanilla extract together.
Beat egg whites until they form firm peaks. Fold whipped cream into chilled gelatine mixture, mixing thoroughly. Carefully fold in egg whites. Chill for 4 to 6 hours. Garnish with crushed peppermint candies.
Serves 4 to 6
1 1/2 cups powdered sugar
3/4 cup cake flour
1/4 cup cocoa
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1/4 teaspoon salt
3 cups orange sherbet, softened
Procedures : Move oven rack to lowest position. Heat oven to 375 degrees F.
Sift together powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in large bowl on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding salt with the last addition of sugar. Continue beating until stiff and glossy. Do not under-beat.
Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just until cocoa mixture disappears. Spread batter in ungreased tube pan, 10 x 4 inches. Gently cut through batter with metal spatula.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan onto metal funnel or glass bottle about 2 hours or until cake is completely cool. Remove from pan.
Slice off top of cake about 1 inch down; set aside. Cut down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial “walls” on each side. Remove cake within cuts with curved knife or spoon, being careful to leave a base of cake 1 inch thick. Spoon sherbet into cake cavity; smooth up. Replace top of cake. Cover and freeze about 3 hours or until firm.
Yield: 16 servings.