Easy Peach Cobbler

You’ll Need:

1 can peaches or apricots
1 (18.25 ounce) box white cake mix
3/4 to 1 cup butter or margarine, melted
Cinnamon (optional)

Procedures : Place butter and dry cake mix in a large bowl and toss it until it’s moist and almost mixed. It’s okay to leave some of the dry lumps in the cake mix as they will get moistened from the peach syrup.

Pour the peaches or apricots, with their juices, into a glass baking dish. Top with the batter. Sprinkle this with cinnamon if desired. Bake at about 375 degrees F until golden brown and bubbly

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Sheep’s Head and Barley Broth

You’ll Need:

# 1 sheep’s head and trotters
# 1 lb. (450g) scrag of mutton
# 1 lb. (450g) turnips
# 1 lb. (450g) carrots
# 1 lb. (450g) onions
# 4 oz. (125g) pearl barley
# 8 pints of cold water
# salt and pepper
# 1 tsp. chopped parsley

Procedures : # Wash, peel and quarter the vegetables
# Put the sheep’s head and trotters in a pan of cold water and bring slowly to the boil
# Throw away the water
# Put 8 pints of cold water into the pan with the sheep’s head and trotters, add a little salt and bring slowly to the boil
# When they are boiling, skim the stock and lower the heat
# Simmer the meat gently for 3 hours, removing the scrag and trotters after two hours
# Cut the meat from the scrag
# When the stew is done, put back the meat and trotters, add the parsley and season to taste
# After cooking for about five minutes, put the sheep’s head, trotters and vegetables into a serving dish and ladle the broth into soup bowl

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Apple Crisp III

You’ll Need:

8 apples – golden delicious and Granny Smith combined
1 tablespoon lemon juice
Cinnamon
3/4 cup granulated sugar
1/2 cup flour
1/2 cup (1 stick) butter

Procedures : Core and pare apples and slice into generously-buttered 9 x 13-inch Pyrex dish.
Squeeze lemon juice over apples, and sprinkle generously with cinnamon.

Mix sugar and flour and shake evenly over the apples. Slice the stick of butter into as many pieces as you need to cover the sugar/flour combination. Bake in a 350 degree F oven for 1 hour

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Butterscotch Pumpkin Cake

You’ll Need:

1 (11 ounce) package butterscotch flavored chips, divided
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup pure pumpkin
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 tablespoons confectioners’ sugar (optional)

Procedures : Preheat oven to 350 degrees F. Grease 12-cup Bundt pan.

Microwave 1 cup butterscotch chips in small, microwave-safe bowl on medium-high (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.

Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with confectioners’ sugar. Serve with Butterscotch Sauce.

Butterscotch Sauce: Heat 1/3 cup evaporated milk in a medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining chips; stir until smooth. Return to heat. Stirring constantly. Bring mixture just to a boil; cool to room temperature; stir before serving.

Yields 24 servings

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Jack-O-Lantern Punch Bowl Centerpiece

You’ll Need:

1 punch bowl size pumpkin
Black magic marker or acrylic paint
Knife
Spoon
Newspaper

Procedures : Thoroughly clean inside of pumpkin. Make sure you remove all the fibrous strings. Paint a design on pumpkin using acrylic paints or permanent marking pens. Refrigerate pumpkin until ready to serve the drink.

Pour cider or punch into cold pumpkin. The refrigerated pumpkin cools the punch

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Crazy For You Crab Newburg

You’ll Need:

# 6 oz. (175g) white crabmeat
# 3 oz. (75g) long grain rice
# quarter pint (150ml) double cream
# 1 oz. (25g) butter
# 2 egg yolks
# 4 tbsps. sherry
# salt
# paprika

Procedures : # Melt the butter in a frying pan then add the crab meat and fry gently for 2 minutes
# Put the egg yolks and the cream in a bowl and beat together
# Stir in the sherry into the crabmeat then slowly stir in the egg and cream mixture
# Season with salt and add a pinch of paprika
# Cook gently for 5 minutes without boiling
# Boil the rice in salted water until tender, drain and arrange on warmed serving platter
# Arrange the crab mixture in the center of the rice and serv

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Mini-Blueberry Cheesecakes

You’ll Need:

Crust:
2 ? cups graham craker crumbs
4 tablespoons sugar
1 cup melted butter
Filling:
1 ? cups cream cheese, softened
? cup sugar
? teaspoon vanilla
2 eggs
1 can blueberry filling


Procedures : 1.Preheat oven to 350?F. Prepare a 12-hole muffin pan.
2.In a bowl, combine graham cracker crumbs, sugar and melted butter. Blend well.
3.Divide into 12 portions then press to cover the bottom and sides of the muffin pan. Set aside.
4.In a bowl, beat the cream cheese until soft then add the sugar and vanilla. Add the eggs and beat until smooth.
5.Pour into the prepared crusts.
6.Bake for about 25 minutes or until the filling is set.
7.Cool then top with the blueberry filling. Chill before serving.

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All-American Pie Pastry

You’ll Need:

1 1/4 cup all-purpose flour
1/2 tsp salt
1/3 cup frozen lard or shortening cut into bits
3 tbl ice water


Procedures : To ensure a tender crust, this recipe should not be doubled. Thoroughly freezing the lard or shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times. Scatter the lard or shortening over the flour mixture. Sprinkle with the water and process about 5 seconds or until dough just begins to form. Shape into a ball, then flatten it slightly. Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag. It may be refrigerated at this point up to 40 minutes. With the storage bag open and the dough circle centered in the bag, roll the dough into a circle that almost touches the edges of the bag. Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet. Flip onto the pie plate; peel the plastic off and discard. Cut the pastry so it hangs about an inch over the rim. Lightly press the overhanging pastry under
(between the pastry and the pie tin). Pinch or crease the edges of the pastry in a zigzag or fluted pattern. This is not only decorative, it also acts as a wall to keep the filling in.
Yield: 1 single-crust 8- to 10-inch pie shell.

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Peach Queen’s Peach Cobbler

You’ll Need:

1/2 cup (1 stick) butter, melted
2-quart microwave dish
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
4 cups sliced peaches
Vanilla ice cream

Procedures : Melt 1 stick of butter in a 2 quart microwave dish. In a separate dish, combine 1 cup of self-rising flour and 1 cup of sugar and 1 cup of whole milk. Mix these 3 ingredients
thoroughly. Add to the melted butter.

Add 4 cups of sliced peaches (sweetened to taste) and DO NOT STIR.

Bake at 375 degrees F for 40 minutes or until browning is noted.

This is excellent served while warm. For extra flavor, top with vanilla ice cream. Serves 6.

NOTE: Canned or frozen peaches may be substituted for fresh. If plain flour is used, add 2 teaspoons of baking powder

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Pumpkin Hotpot

You’ll Need:

# 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

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