2 cups mixed dried or candied fruit, such as
3/4 cup chopped dried apricots, 1/4 cup
chopped citron and 1 cup dried currants
1 cup hot strong tea
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1/4 cup tart marmalade
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Pinch of salt
1/2 cup chopped walnuts
Procedures : Butter and flour a 2-quart Charlotte mold, 7 inches in diameter and 4 1/2 inches deep. Line bottom with buttered and floured wax paper. Preheat oven to 250 degrees F.
In medium bowl, soak fruit in hot tea. Set aside.
In large bowl, cream butter and brown sugar at medium speed of electric mixer until fluffy, scraping sides of bowl often. Add eggs, one at a time, beating well after each addition. Beat in marmalade. Sift together flour, baking powder, ginger, nutmeg and salt. gradually add to batter at low speed. Stir in walnuts. Mix well. Stir in fruit and tea mixture. Spread in mold. Bake for 2 1/2 hours until firm in center. Cool in pan on rack. Invert cake onto cake plate; remove wax paper.
1 (3 1/2 ounce) roll almond paste (marzipan)
Roll out marzipan between sheets of wax paper into a circle the same size as top of cake. Remove top sheet of paper. Trim edges of marzipan to form an even circle. Invert marzipan on top of cake and peel off remaining paper.
1/2 cup orange marmalade
1 tablespoon orange juice
In small saucepan, combine marmalade and orange juice. Melt over medium heat, stirring often. Pour around base of cake
1 (6 ounce) box blue gelatin
1 (16 ounce) container small curd cottage cheese
1 cup blueberries
Procedures : Prepare the gelatin according to package directions. Chill in a glass bowl until it just begins to set.
Add the cottage cheese and blueberries; fold in carefully. Cover and chill for at least three more hours before serving.
Serves 4-20 kids
1 (17 ounce) can pitted Bing cherries, undrained
2 tablespoons orange-flavored liqueur or orange juice
2 1/2 teaspoons cornstarch
6 tablespoons all-purpose flour
1/4 cup brown sugar, packed
1/4 cup quick or old-fashioned rolled oats
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) cold butter, cut into small pieces
Lightly whipped cream
Ground nutmeg, if desired
Procedures : Preheat oven to 365 degrees F.
For filling, combine cherries, liqueur and cornstarch in medium saucepan until dissolved. Cook and stir over medium heat until mixture has thickened, about 2 minutes. Remove from heat. Let cool 10 minutes.
For topping, combine flour, sugar, rolled oats and nutmeg in a small bowl. Add butter and mix with fingers or fork until crumbly. Place filling in a 3- to 4-cup shallow baking dish (or individual baking dishes). Sprinkle topping over fruit. Bake until topping is golden, about 20 minutes.
Serve warm or at room temperature with whipped cream. Sprinkle with nutmeg.
1/2 cup raisins
1/4 cup rum
2 cup pear,peeled, sliced, ripe
1/2 cup sugar
4 cup bread, white, coarsely torn
3 cup milk
1 cup cream, or evaporated milk
1 tsp vanilla
Procedures : Preheat oven to 350F. Heat rum mixture and pour over raisins, set aside.
Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish, bake at 350F for 50 minutes
# sirloin of beef, allowing 8oz. (225g) uncooked weight per serving
# a little oil or dripping if beef is very lean
# quarter pint of double cream
# 2 tsps. sugar
# 2 tsps. lemon juice
# 2 tbsps. grated horseradish
# pinch of mustard
Procedures : # #for the meat
# Pre-heat the oven to 425F, Gas Mark 7, 210 C
# Weigh the meat and place in a roasting tin, adding a little dripping if very lean
# Roast in the centre of the pre-heated oven for 20 minutes per lb. plus 20 minutes for a medium done joint
# # for the horseradish cream
# Put the horseradish, sugar, mustard and lemon juice into a bowl and mix well
# Whip the double cream until it begins to stiffen
# Blend the whipped cream into the horseradish mixture then spoon into a serving bowl to accompany the bee
1 cup butter
1 8 oz pkg cheesecake flavored Cream cheese
3 cups sugar
2 1/4 cup flour
3/4 cup self rising flour
1/4 cup cocoa
1/4 cup whipped cream
1 tsp vanilla
3/4 cup macadamia nuts or walnuts
Procedures : Preheat oven to 350.
Grease and flour bundt pan.
Cream together butter, cream cheese, sugar until fluffy. Add eggs one at a time and mix well after each egg.
Combine flours and cocoa powder and stir to mix. Add to creamed mixture and alternate with whipping cream. Add vanilla and stir in chopped nuts.
Pour into pan and bake 1 hour 15 minutes and do the toothpick test.
Cool in pan for 5 minutes and turn cake out and cool completely before slicing
1 1/2 pounds pearl onions
Boiling water to cover
1 tablespoon butter or margarine
1/4 cup granulated sugar
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground black pepper
1 cup cranberries
1/2 cup chicken broth
Procedures : The dish should be baked just before serving it. It will look and taste best if it is prepared for baking not more than 8 hours ahead of time. If you use an ovenproof skillet, it will save washing another pan.
Drop the onions into a pot of boiling water for about 2 minutes. Drain and rinse the onions under cold water. When they are cool enough to handle, slice off the root ends of the onions, and slip off their outer skins.
Preheat the oven to 400 degrees F.
Heat the butter or margarine in a large skillet, preferably one with a nonstick surface, add the onions, and cook them in a single layer until they are lightly browned, turning them occasionally to prevent sticking and to brown them evenly.
Sprinkle in the sugar, salt (if desired), and pepper, and add the cranberries, tossing the ingredients to combine them. Add the broth. Transfer the mixture to a glass or ceramic baking dish, place the dish in the hot oven, and bake the onions and cranberries in the uncovered dish for about 30 minutes.
Yield: 6 to 8 serving
1/4 cup almond paste
1/4 cup white sugar
3 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 (17.25 ounce) package frozen puff pastry, thawed
1 dry kidney bean
1 egg, beaten
1 tablespoon confectioners’ sugar for dusting
Procedures : Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners’ sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve
2 cups mashed sweet potatoes
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 teaspoon salt
1/8 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
4 eggs, lightly beaten
1 cup chopped pecans
1 unbaked pie shell
Procedures : Preheat oven to 375 degrees F.
Mix potatoes, sugars, spices, salt and extract. Add eggs. Combine thoroughly. Stir in pecans and pour into pie shell. Bake 45 minutes, then reduce temperature to 325 degrees F and bake an additional 10 minutes. Cool and serve