3 1/2 pounds sweet potatoes, peeled
3/4 cup maple-flavor pancake syrup
1/3 cup orange juice, divided
1 tablespoon butter or margarine
1/4 cup all-purpose flour
3 tablespoons packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine
1/3 cup pecans, chopped coarse
Procedures : Preheat oven to 325 degrees F. Lightly grease a shallow 1 1/2-quart baking dish or casserole.
Cook potatoes in a large pot of boiling water 20 to 30 minutes until firm-tender when tested with a fork. Drain; cool under running cold water. Cut in 1/2-inch thick slices. Arrange slices in prepared dish in concentric circles, overlapping slices slightly. Mix 1/2 cup of the pancake syrup with the orange juice. Pour over potatoes. Dot with butter. Cover tightly with foil. Bake 20 to 30 minutes or until hot and potatoes have absorbed some liquid.
Mix flour, brown sugar and cinnamon in a bowl. Cut in butter with 2 knives or rub together with fingertips until the mixture resembles very coarse crumbs. Stir in pecans. Refrigerate if making ahead. Remove potatoes from oven. Uncover and sprinkle with topping. Bake uncovered 15 minutes or until topping is bubbly and lightly browned. Pour on remaining 1/4 cup pancake syrup. Serve immediately
# 1lb. 2oz. (500g) currants
# 3 tablespoons of brandy
# 8 oz. (225g) sultanas
# 8 oz. (225g) raisins, stoned
# 6 oz. (175g) glace cherries
# 4 oz. (125g) candied peel, chopped
# 1 lemon
# 10oz. (275g) plain flour
# 10 oz. (275g) butter
# half a level teaspoon of mixed spice
# pinch of salt
# half a level teaspoon of powdered cinnamon
# 10 oz. (275g) soft brown sugar
# 6 eggs
# 3 tablespoons milk
# almond paste
# royal icing
Procedures : # Wash the dried fruit in a sieve, under the cold tap, two days before making the cake
# Drain and turn on to clean tea towel, pat dry then spread on kitchen paper to dry
# On baking day, grease a 9 inch round cake tin, line with double greaseproof paper and re-grease
# Tie a band of brown paper round the outside of the tin, to come 3 inches above the top
# Put the prepared fruit, peel and cherries in a bowl and mix well
# Grate the lemon rind
# Sift together the flour, spices and salt then add, together with the grated lemon rind, to the bowl of mixed fruit
# Cream together the butter and sugar until the mixture is pale, soft and fluffy
# Break the eggs into a basin and whisk lightly with a fork
# Add the whisked egg, 2 tablespoons at a time, to the creamed butter mixture, beating until well mixed each time before adding more egg
# With a tablespoon, fold in the flour and fruit mixture; add a little milk if necessary to make the mixture soft enough to drop from the spoon when it’s held above the bowl and shaken
# Turn the mixture into the prepared baking tin, spread it evenly around the tin and make a dip in the center
# Bake at the bottom of the oven at 300F, Gas Mark 2, 160C for about four and a half hours until the cake is golden brown and firm to the touch
# To prevent the cake over-browning, cover with two or three pieces of brown paper after the first two and a half hour’s baking
# Test with a fine skewer, insert the skewer in the cake and when it is drawn out it should look quite clean
# Allow the cake to cool in the tin
# Before storing the cake, prick with a fine skewer and slowly pour the brandy over it
# When storing the cake, wrap it in several layers of greaseproof paper, then wrap in foil or store in an airtight tin
# Cakes made several weeks before Christmas will become darker in colour and richer in flavour
# Decorate the cake with almond paste and royal icing (see Hookery Cookery Christmas Recipe
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
1 large (6 ounce) or 2 small packages apricot gelatin
2 cups boiling water
1 (20 ounce) can crushed pineapple
8 ounces cream cheese, softened
1 (15 ounce) can apricot halves, drained and chopped
1/2 cup walnuts
1 (8 ounce) container frozen whipped topping, thawed
Additional chopped walnuts (optional)
Procedures : In a bowl, dissolve gelatin in water. Drain pineapple, reserving juice. Add pineapple to gelatin and set aside.
In a mixing bowl, beat cream cheese and pineapple juice until smooth. Stir in gelatin mixture; chill until partially set, stirring occasionally.
Stir in apricots and walnuts, fold in whipped topping.
Pour into a 13 x 9 x 2-inch dish. Sprinkle with walnuts if desired. Chill until firm
# 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
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
1 1/2 cup graham cracker crumbs
1/2 cup slivered almonds, coarsely ground
2 tbsp brown sugar
1/3 cup margarine, melted
4 oz dried apricots
1/2 cup water
1/2 cup sugar
1 cup sugar
16 oz Cream cheese, softened
8 oz dairy sour cream
1 tsp almond extract
Procedures : Dried apricots give a zesty flavor to this creamy cheesecake.
Heat oven to 350 degrees F. In medium bowl, combine all crust ingredients; mix well. Press mixture in bottom and 2 inches up sides of 9-inch spring-form pan. Set aside.
In medium saucepan, combine apricots and 1/2 cup water. Cook covered over low heat 15 minutes or until apricots are tender. Stir in 1/2 cup sugar.
Puree in blender container or food processor bowl with metal blade. Blend until mixture is smooth. Set aside to cool.
In large bowl, beat together 1 cup sugar, cream cheese, sour cream and almond extract. Add eggs 1 at a time, beating well after each addition.
Beat until smooth and creamy. Blend 1 cup cream cheese mixture with apricot puree. Pour remaining cream cheese mixture into pan. Carefully drop spoonfuls of apricot mixture randomly over cream cheese. Pull knife through batter in wide curves; turn pan and repeat for swirl effect.
Bake at 350 degrees F. for 60 to 70 minutes or until center is set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack during baking.) Cool to room temperature on cooling rack.
Carefully remove sides of pan. Cover; refrigerate at least 24 hours before serving. Store in refrigerator
12 large apples
1 (8 ounce) jar boysenberry jam
4 tablespoons butter
12 gummy worms
Procedures : Preheat oven to 350 degrees F.
Core apples from the stem end to 1/2 inch from the bottom. Do not push through. Stuff each hole with 1 teaspoon each jam and butter. Place in a pan and bake uncovered for 35 to 45 minutes, depending on the size of the apples. When done, the apple should be tender but not mushy. Remove the apples from the oven. Let cool 15 minutes.
Set each apple in a bowl and spoon syrup from the baking pan around it. In top of each apple, insert a gummy worm with at least half of its body protruding.
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts
1 can apple pie filling or 6 cup peeled apples
28 Kraft caramels
2 tablespoons water
Procedures : Combine dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Place apples or apple pie filling in 8-inch square baking dish.
Microwave caramels and water in 2 cup measure, 1 1/2 to 2 1/2 minutes, or until smooth. Pour over apples; sprinkle with crumb mixture. Microwave 7 to 9 minutes or until apples are tender. Rotate after 4 minutes. Let stand 10 minutes before serving
1 stick of butter
2 sticks of margarine
3 tsp of vanilla
8 ounces Philadelphia cream cheese
3 cups of cake flour
3 cups of sugar
Procedures : Cream the butter, margarine and cream cheese together. Then alternate adding eggs and sugar, mixing well with blender. Add flour by cups and vanilla last. Beat 5 minutes.
Bake in a greased and floured tube or Bundt pan for 1 hour and 45 minutes at 300 degrees.
Remove from pan while hot when done
22 halloween recipes chocolate sandwich cookies
1 (18.25 ounce) yellow cake mix, with pudding in mix
1 cup water
1 cup solid-pack canned pumpkin (not pumpkin pie filling)
2 teaspoons cinnamon
2 cups prepared whipped topping
1/4 cup chocolate syrup
4 (16-inch) black shoestring licorice, braided
Assorted halloween candies and colored sprinkles, for garnish
Cookie Spiders (see below)
Procedures : Preheat oven to 350 degrees.
Chop cookies and set aside.
Mix cake mix, water, pumpkin, eggs and cinnamon in large bowl with electric mixer at low speed until moistened. Beat 2 minutes at high speed. Fold in 1 1/4 cups chopped cookies.
Pour batter into greased 10-inch fluted tube pan. Bake in preheated oven for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
Place cake flat-side up on serving dish. Combine whipped topping and chocolate syrup. Frost top and sides of cake. Press remaining chopped cookies into cream on side of cake.
Attach licorice for pot handle. Decorate cake with candies, colored sprinkles and cookie spiders.
Insert 1 1/2-inch pieces black shoestring licorice into cream on sides of sandwich cookies for legs. Decorate top of cookie with assorted candies, decorator gels or mini-chocolate chips