Cherry Pie

place

pitted cherries 3 cupswater 1 cupsugar ¼ cup

cornflour 2 tbsp

in a saucepan

stir till cornflour has dissolved

cook over medium heat till mixture boils and thickens (about 5 mins)

remove and leave to cool

roll outsweet shortcrust pastry 2/3 of 500g

total to 3mm thick

line base and sides of pie dishprick base all over with a fork

add cold cherry filling to dish

refrigerate for 20 minutes

preheat oven to 180C

roll outsweet shortcrust pastry 1/3 of 500g

total to a circle the same size as the dish

cover dish with pastry circlebrush beaten egg 1 over surface of pie

bake 45 minutes or till golden brown

Pork Tagineheat oil (a little)

add uniformly sliced onions 2 stirring till they start to softentop with thick pork cutlets 4 and season to taste

cover with large cooling apples, sliced 2

sprinkle

ras-el-hanout liberalcumin (optional)

chili powderlemon juice

cook approx. 40-60 minutes or till pork is tender and falling off the bone

Chicken, Date and Apricot TagineSkin and cut into

pieceschicken 1 (1.6kg) reserving wings for another purpose (flying?)

Heat olive oil 1 tbsp in a Dutch oven (so why did they call the recipe a tagine???)

Cook chicken pieces till browned (5 minutes on each side)

Add

chopped onion 1 cupground turmeric 1 tsp

ground cumin 1 tspground ginger ½ tsp

ground cinnamon ½ tspground red pepper 1/8 tsp

minced garlic cloves 5

Cook 4 minutes, stirring occasionally

Add

chicken broth 1 ½ cupspitted and sliced dates 1/3 cup

dried apricots 1/3 cupjulienned lemon rind 2 tsp

salt ½ tsp

Cover, reduce heat, and simmer

30 minutes or till chicken is tender

Remove from heat and stir in

chopped parsley 1/3 cuplemon sections 1/3 cup

cilantro 2 tbsp

Serve over couscous

Ras el hanout

Deep fry

coriander seeds 2 tspcumin seeds 1½ tsp

cardamom seeds ½ tspfennel seeds ½ tsp

black peppercorns ½ tsp

Addground turmeric 1 tsp

ground cinnamon 1 tsppaprika ½ tsp

salt ¼ tsp

Grind or process

Pork Tagine

heatoil a little

large onions, thinly sliced 2 stirring constantly till onions start to soften and brown

top with thick pork cutlets 4add seasoning to taste

cover with large cooking apples, sliced 2sprinkle with lemon juice

cover and simmerallow to cool

till pork is tender (approx. 40-60 minutes)

Chicken Tagine with Apricots and Almonds

Stir together

ground cinnamon 1 tspground ginger 1 tsp

turmeric ½ tspground black pepper ½ tsp

salt 1tspolive oil 2 tbsp

in a large bowl

add chicken pieces skinless 1½ kg and turn to coat well

Heatunsalted butter 1 tbsp

olive oil 1 tbsp in tagine, uncovered, till hot but not smoking

brown chicken (in stages, if necessary)

addonion, medium red, halved and sliced 1

salt ¼ tsp

cook the mixture uncovered, stirring frequently until soft (~8 minutes)add chopped garlic 4 cloves

cook it all another 3 minutes, stirring occasionally

Add and simmercilantro 5

flat-leaved parsley 5 sprigswater ½ cup

over low heat, covered, for about 30 minutes

Apricot Sauce and Almond Garnish

Bring to a boil and simmer

mild honey 2 tbspwater 1 cup

cinnamon stickTurkish apricots, halved ½ cup

in heavy saucepan, till apricots are very tender , adding more water if necessary, then reduce to a gloze (10-15 minutes

Heat oil ¼ cup

cook blanched almonds 1/3 cup until just golden (1-2 minutes)drain on a paper towel

CombinationAdd apricot mixture to tagine 10 minutes before chicken is done

discard herbs and cinnamon sticksprinkle almonds on top

serve

Banana CakeThe Cake

preheat oven oven to 170C

line 23cm round cake tin or 4 0cm tines or 12 muffin tins

beatsoftened butter 250 g

sugar 1 ½ cups until creamy

beat in

eggs 4vanilla essence 2 tsp

very ripe bananas, peeled and mashed 4 (about 2 cups)

dissolve and addbaking soda 2 tsp

½ cup hot milk

sift and fold inflour 3 cups

baking powder 2 tsp

spoon mixture into prepared tin(s)

baketill skewer inserted in the centre comes out clean and the top is springy to the touch (50-60 minutes for large cake, 45-55 minutes for 4 medium cakes and about 20 minutes for muffin sized cakes

allow to cool before icing

The Lemon Icing

beat together

softened butter 50glemon juice 3 tbspicing sugar 3 cupshot water ½ tsp

till creamy

Steamed green lip mussels in a creamy garlic and white wine sauce. The sauce is so good you need to serve this dish with a spoon.

Prep time: 20 minutesCook time: 5 minutesServings: 2Ingredients:1 dozen green lip mussels6 cloves of garlic1 1/2 cups of white wine1 stalk of celery1 small onion1 tablespoon butter1/4 cup of cream

Directions:Preparing mussels for cookingScrub mussels well in sink with running cold water. Remove "beards" from the mussel by pulling firmly towards hinge. If mussels are open then tap them...if they close they are good but if the do not discard immediately.

1. Finely chopped onion, celery and garlic. Place into pot and gently sauté in butter. (Make sure the pot is big enough to hold the dozen mussels).2. Add the wine and bring to the boil. Drop in mussels, stir once and place on the lid. Steam until they open. Discard any that do not open.3. Remove pot from heat, add cream and serve.

Best served with some crusty french bread to soak up the delicious sauce.

Chicken Casseroleheat water 750 ml in the kettle

fry to brown bone-in, skinless chicken thighs 8 in a casserole or wide pan with a lid

dice spring onions 5

stir in whites of spring onions

plain flour 2 tbspchicken stock cubes 2

and cook till flour disappears

stir in hot water

bring to a simmer withlarge carrots cut into batons ( no need to peel) 2

new potatoes (halved if large) 400g

cover and cook 20 minutes

remove lid and simmer

15 minutes

simmer after adding frozen peas 200g 5 minutes more

add

parsley, chives, dill, tarragon small handful of some or all

spring onion green bitsgrainy mustard 1 tbsp

seasoning “some”

Conor’s Cookies

Mix

condensed milk 200gmelted butter 115 g

sugar (brown or white) 50gflour 1 cup

baking powder 1 tsp

in a bowl

Add goodieschocolate chips, nuts, raisins (whatever floats your boat) 2 tbsp

Place on a tray

Cook in a fan-forced oven at 180C for 10 – 15 minutes or until golden. Takes longer if oven is not fan-forced.

Basmati RiceWash long-grain rice 2 cups

in a sieve, till water runs clear

Add

melted unsalted butter

orolive oil

2 tbsp

washed rice

to a pot for which there is a close-fitting lid

Cook while stirring for about 2 minutes

Add

wateror

chicken stock31/3 cups

saffronor

turmeric

2-3 threads

½ tspcayenne pepper pinch

Bring to a boil over high heat

Fit lidReduce heat to very low

Cook for 15 minutes (more is OK), without removing lid. Remove from heat

Allow to stand 5 minutes

Fluff with fork

any of the following can be added to modify the flavourfried diced onion cumin + 2 tbsp tomato paste (Mexican rice) oregano + basil (or mixed herbs) curry powder + rasinspinch of cayenne pepper + ¼ cup toasted almond slivers 1 tsp lomen zest 6 whole cloves (discard before serving) garlic powderany of above + thawed frozen peas, stirred in while rice is standing

Cold rice can be reheated; 5 minutes in a covered colander over boiling water

Southern Sausage StewHeat olive oil a splash in a frying pan

Cook quality sausages 2-3 per person till golden brown and crisp

Remove sausages and sit on a plate. The sausages, silly, not you.

Pour off fat or add olive oil sufficient to make quantity of liquid in pan equal to about 4 tbsp.

Fry

roughly chopped onion 1yellow pepper, deseeded, roughly chopped 1

green pepper, ditto 1red pepper, ditto 1

celery, trimmed and roughly chopped 2 sticks

stirring occasionally, 10 – 12 minutes, till softened.

Add

peeled and chopped garlic 4 clovesfresh red chillies, deseeded and finely chopped 1-2

freshly picked thyme 10 sprigspaprika 1 heaped tsp

cayenne pepper 1 heaped tsp

and fry everything for another minute or two.

Stir in and cookflour 2-3 heaped

tbsp.white wine or cider vinegar 1 tbsp

for a couple of minutes.

Addsausages

chicken stock 750 mltinned tomatoes 400g tin

breaking tomatoes up with a wooden spoon.

Season withsalt big pinch

pepper big pinch

Simmer the mixture for 15 minutes.

Serve with rice.

This was quite spicy with ½ tsp chilli powder instead of chillies, and only ½ tsp cayenne pepper.

Baked Chicken Curry

Toastcumin seeds 2 heaped tsp

coriander seeds 2 heaped tspfennel seeds 1 heaped tsp

in a dry frying pan for a minute or two, until fragrant.

Grindthe whole spices

to a rough powder in a spice grinder or with a pestle and mortar

Mix withground turmeric 2 tsp

ground fenugreek 2 tsp

Putonion 1 large

roughly chopped garlic

3 large cloves

freshly chopped ginger

1 thumb-sized piece

green pepper 1, roughly chopped

in a food processor or blender.

Blitz to a coarse paste, stopping to scrape down the sides a few times.

Heat sunflower or

groundnut oil3-4 tbsp

in a large frying pan over a medium/high heat.

Addchicken pieces 3 (half of the

total 1.5kg)

Season wellBrown all over making sure you get the skin a good colour.

Transfer to a large roasting dish, skin-side up.Repeat with the remaining chicken pieces.

Reduce heat under frying panAdd

the spice mixFry for a minute or twoAdd

the onion paste

Fry, stirring frequently for about 5 minutes, until the paste is soft, fragrant and reduced in volume

Add a little more oil

if it seems to be sticking

Tiptomatoes 1 400g tin

coconut milk 1 400g tin

into the food processor (no need to wash it out first)

Blitz to combinePour

the mixtureinto the frying pan and bring to a simmer, stirring

constantlyAdd

salt 1 tsppepper a grinding

Pour

the sauceover the chicken pieces

Ensure they are all coated with sauce, then push most of the sauce off the top of the chicken

Place dish

in an oven preheated to 1800C

Bake, uncovered, turning and basting a couple of times

for 1 hour or until chicken is cooked thoroughly and nicely browned on top

Serve with lots of basmati rice to soak up the sauce

Meatloaf

5 tbsp duck fat4 onions (450g lb) ½ tsp saltfry chopped onions 20-25 min in duck fat with salt – till golden not till crisp. Allow to cool before using

900g freshly minced beefWorcestershire sauceadd onions and all duckfatadd 100g breadcrumbs & 1 raw egg

mix briefly (prevents from going tough)

half mixture makes base – make flat oval with a groove. Put 3 hardboiled (7 mins in boiling water; refresh in cold water) eggs in the groove. Add rest of meat over top.Swaddle in slices of streaky rindless bacon overlapping each other.Put in tray. Roast @ 200C (preheated) for 1 hour until juices run clear

rest 15 minutes

serve with roast potatoes

Strawberry Crumble

Strawberry and almond crumblethrow strawbs into regular pie dishsprinkle 25 ground almonds to soak up liquidthen 50g sugartablespoon vanilla essence

Crumble110g flour tsp baking powder75g cold unsalted diced butter

mix crumble

add 100g toasted flaked almonds for taste and texture75g demerera sugarfork to mix (no heat)

put crumble over fruit

crumble in 200C oven ½ hour

Citrus Delicious Puddingserves 6

Preheat oven to 180C (3550F)

Process

softened butter 90gcaster (superfine) sugar 1 ½ cup (330g)

milk ½ cup (375 ml)eggs 3

lemon juice ½ cup (125ml)plain (all-purpose) flour ½ cup (75g)

baking powder 1 tspfinely grated orange rind 1 tsp

in a food processor

Pour processed substances into a lightly greased 1.25 l (5-cup) oven-proof dish Bake 1 hr or till golden brown

Dust with icing sugar as required

Baked Whole Lemon Pudding

Ingredients 1 thin-skinned lemon

330 g caster sugar

30 g butter

3 egg yolks

180 ml single cream

2 tbsp cornflour

vanilla ice cream, to serve

Method1. Preheat oven to 160C/140C fan/gas 3.

2. Cut the lemon into 8 pieces and remove any seeds. Place in a food processor with the sugar and process until very smooth. Add the butter, egg yolks, cream and cornflour and process until smooth. Pour mixture into 4 greased 250ml ovenproof pie dishes.

3. Bake for 22–24 minutes or until just set. Serve warm or cold with vanilla ice-cream.

Buttermilk Panna Cotta

Ingredients 2 tbsp warm water

1 1/2 tsp powdered gelatine

250 ml single cream

110 g caster sugar

2 tsp vanilla extract

500 ml buttermilk

pulp of fresh passionfruit, to serve

Method1. Place the water in a small bowl and sprinkle over the gelatine. Set aside until the gelatine has absorbed the water.

2. Place the cream and sugar in a saucepan over medium heat and stir to dissolve the sugar. Add the gelatine mixture and stir to dissolve. Remove from heat and stir through the vanilla and buttermilk.

3. Pour mixture into 4 glasses and refrigerate for 3 hours or until set. Serve with passionfruit.

Mushroom, Kumara and Potato bake

Ingredients 3 medium (approx. 650g) floury potatoes, peeled and thinly sliced

1 medium (approx. 300g) kumara, peeled and thinly sliced

1 small onion, finely sliced

500g jar Heinz Seriously Good Creamy Mushroom Pasta Bake

Crumb Topping

1/2 cup breadcrumbs

1/2 cup grated cheese

Handful chopped parsley

Method1. Preheat the oven to 160°C (fan bake). Grease a 20cm baking or casserole dish. Place a layer of potatoes and kumara in the dish. Scatter over sliced onion. Season with freshly ground black pepper and a little salt to taste.

2. Repeat until all the vegetables are used. Pour over Heinz Seriously Good Creamy Mushroom Pasta Bake . Cover and cook for 45 minutes. Remove from the oven. Sprinkle over the crumble topping. Return to the oven and cook with the lid off for a further 30–45 minutes, until the vegetables are cooked and topping is golden. Stand for 5 minutes before serving.

Crumb topping Mix together breadcrumbs, cheese and parsley.

Beetroot hummus

Ingredients 410g can Wattie's Baby Beetroot, drained

400g can Craig's Chickpeas in brine, drained and rinsed

1 clove garlic, crushed

1 1/2 Tbsp horseradish sauce

1/2 cup crème fraiche

1/2 tsp cumin

juice 1/2 lemon

Method1. Place the drained Wattie’s Baby Beetroot and Craig’s Chickpeas into a food processor.

2. Add garlic, horseradish sauce, crème fraiche and cumin. Process until smooth.

3. Season to taste with salt, freshly ground black pepper and lemon juice. Chill before serving.

Garlic Chicken Legs

Preheat Ovento 400 degrees F (200 degrees C)

Place ¼ cup butter

into a roasting pan, and melt in the oven

Swirl the melted butter to coat the bottom of

the roasting pan

Place6 chicken drumsticks and thighs6 large potatoes, cut into chunks24 cloves unpeeled garlic cloves

in the pan

Sprinkle onsalt and black pepper

Turn the chicken, potatoes, and garlic to coat

with butter

Bakein the preheated oven until the chicken is no longer pink inside and the juices run

clear, about 40 minutes,

Baste3 times with pan drippings.

Brush ¼ cup maple syrup

over the chicken pieces

Spoonpan drippings over the potatoes

Returnpan to oven

Bakeuntil the chicken and potatoes are tender

and browned, about 20 more minutes. An instant-read thermometer inserted

into a thick part of a thigh should read at least 165 degrees F (74 degrees C)

Servesqueezing garlic from the baked cloves,

and spread the soft garlic over the chicken. Do not use a garlic press, or it

will clog!

Pour pan juices over chicken and potatoes.

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons milk or light cream

Assorted food colors (if desired)

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two

hours or overnight. 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.  With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown. 

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.

Confectioners Frosting: In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended.  Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).  Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 3 dozen cookies depending on the size of cookie cutter used.

Store in an airtight container.

Gingerbread Men:

3 cups (390 grams) all purpose flour

1/4 teaspoons salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg

2/3 cup (160 ml) unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 1/2 tablespoons milk or light cream

Assorted food colors (if desired)

 

Read more: http://www.joyofbaking.com/GingerbreadMen.html#ixzz18sfdTiNy

mechoui lamb with carrot and orange saladingredients

• 1 shoulder of lamb (approximately 2.5kg)• 50g smen or butter, at room temperature• 1 heaped teaspoon ground cumin, plus extra to serve• 1 heaped teaspoon ground coriander, plus extra to serve• 1 teaspoon sea salt• a small handful of fresh thyme sprigs, leaves picked• a few sprigs of fresh rosemary, leaves picked• freshly ground black pepper• 1 bulb of garlic• 4 flatbreads• seeds from ½ a pomegranate• 250g Greek yoghurt• 4 tablespoons harissa

snacks and sides | serves 4 I’m really proud of this beautiful dish. I’m not sure what the mechoui man I met in the market in Marrakesh would make of it, but I like to think I’m respecting the way he cooks, by using local ingredients, and linking it back with touches like the carrot and orange salad. What’s great is that you can easily make this dish at home and totally get that authentic taste of Morocco. The only thing you might not be able to get hold of is smen, a type of fermented butter, but the normal stuff will work just fine.

Preheat your oven to full whack. Place the lamb shoulder in a large roasting tray, skin side up. Rub your smen or butter all over the meat until completely covered, then sprinkle over your cumin and coriander. Pound your salt and thyme leaves in a pestle and mortar and rub all those flavours all over the lamb, along with the rosemary leaves and a few good pinches of pepper.

Smash your garlic bulb open, separate the cloves and push them into the butter on the lamb. Pour around 100mls of water into the bottom of the tray and snugly cover the lamb with a double layer of foil. Put the tray into your hot oven and immediately turn the temperature down to 180ºC/350ºF/gas 4. You’ll need to cook a shoulder this size for around 3 hours in total. Remove the foil for the last 30 minutes of cooking. When the skin is nice and crisp and the meat is falling off the bone and deliciously tender it's ready.

Leave to rest for 10 to 15 minutes, covered loosely with the foil. While it’s resting, make the salad. Using a speed peeler or mandolin, or the grater or julienne cutter of your food processor if you've got one, shred your carrots as finely as possible into a bowl. Dress them with the orange juice, a good lug of extra virgin olive oil, a splash of red wine vinegar, the mint leaves and a pinch of salt and pepper, then toss and take to the table or divide between your plates.

Use forks to shred the lamb. Warm your flatbreads in the oven or a hot dry pan for 30 seconds or so on each side until warm and soft, then sort of scrunch each one into a rough cone shape, like in the picture. Lift up the top pocket so you can stuff in some lamb, and top with a few pomegranate seeds. Dollop some yoghurt on the side of the plate, drizzle with a little harissa and a pinch of cumin and coriander and you’ve got a killer meal.

Harissa (Moroccan hot chilli sauce)Harissa keeps well in the fridge, but be sure to cover it with a little olive oil to keep it from being exposed to the air.

Ingredients 250g/9oz long, fresh red chillies

sea salt

3 heaped tsp caraway seeds, ground

3 heaped tsp cumin seeds, ground

1 tsp black cumin seeds, ground (optional)

4 cloves garlic

100g/3½oz piquillo peppers, or roasted and peeled red bell pepper

2 tsp tomato purée

2 tsp red wine vinegar

4 tbsp olive oil

2 level tsp smoked paprika

Preparation method1. Remove the tops of the chillies, then slice in half lengthways. Lay each chilli on a

chopping board, cut-side up, and gently scrape away the seeds with a teaspoon and discard.

2. Blend the chillies in a food processor with a pinch of salt, half of each of the spice seeds and the garlic cloves until smooth.

3. Add the peppers, the rest of the spice seeds, the tomato purée and vinegar, and blend again until very smooth. Transfer to a mixing bowl.

4. Now add the olive oil. Sprinkle the paprika on top of the oil and stir in. Taste and season, if necessary, with more salt to balance out the vinegar.

Moroccan snake cake

filo pastry (10 sheets?)

Mix 375g butter & same of icing sugar

fold in 3 eggs

add 375 g almond powder

1 tbsp flour

zest of 1 lemon

orange (missed what to do with this, so added juice of I orange, then the juice of the aforementioned lemon, for good measure)

mashed pistachios (50g)?

3 tbsp rosewater

could fancy it up with some fennel seeds, cinnamon; Jamie didn’t, I didn’t

row of 10 sheets pastry ~ 50 cm, overlapped 4”

spoon filling along bottom edge of snake

sprinkle a handful of sugar along the length

couple of rose petals on each sheet

roll up snake from bottom

roll into a spiral

(need to seal the ends, and make sure there are no splits in the pastry or the filling escapes when all that butter melts)

cook in a round tray180C for ~40-45 minutes till crisp and golden

sprinkle icing sugar on topmore rose petals

serve with vanilla ice cream and date sauce (1 cup of dates, 2 cups orange juice, pureed together)

Zebra Cake Sheetal Kamat

Ingredients

Maida (flour) 3 Cup Sugar 2 Cup Eggs 4 Milk 2 Cup Oil 2 cup Vanilla Essence 1 Spoon Coca Powder 8 Spoons Baking Powder 4 Spoons

Method

In a bowl add eggs and sugar and blend them together till the mixture is fluffy.

Add in Milk and Oil keeping two spoons of each aside. Blend well

Sieve in maida gradually in the mixture. Blend well for a smooth batter

Blend in vanilla essence and baking powder.

Separate 4.5 cup of batter into other bowl and add in sieved coca powder in the separated batter. Blend well

In the coca batter, add the remaining milk and oil (2 spoons each) into the batter and blend again

Preheat oven to 350F/180C

Grease the baking pan

Add 1/4 cup of white batter in the center alternating with half cup of coca batter. Keep adding till the pan fills in half in quantity. Repeat same for other pan. The batter would spread on its own in layers

Bake the cakes in oven at 350F/180C for 40 minutes

NotesIf you are going to make the cake in single big baking pan, then instead of adding 1/4 cup of mixture, add in 1/2 cup to make the correct sized strips. I noticed that if the layers are too thin then after baking they wouldn't be too clear to mark out the layering clearly.

Caraway Seed Cakesoft butter 175g (6 oz)

caster (granulated) sugar 175g (6 oz)organic eggs 3

pure vanilla extract ½ teaspoonplain white flour 225g (8 oz)

baking powder ½ teaspoonmilk or water about 1 tablespoon

OvenPreheat to 180C (350 F).

Round (springform) 18 cm x 7.5cm (7” x 3”) cake tin Line base with greaseproof paper.

Butter Cream in a mixing bowl with a wooden spoon.

Sugar Add, then whisk until light and fluffy. This will give you a smoother cake than just dumping the sugar in with the butter at the beginning.

Eggs and vanilla extract Whisk together and add gradually to the creamed butter and sugar. Whisk well. If preferred the eggs can be whisked into the mixture one at a time.

FlourFold in, adding the baking powder mixed in with the last addition of the flour.

Fresh caraway seedsMix in one tablespoon.

Milk or water Add a little if needed to make a dropping consistency.

The mixtureFill into prepared cake tin.

Bake for 50-60 minutes, remove from oven and let cool in the tin.

Tim's lemon trickle mash cake

Unsalted butter, softened 175gcaster sugar 200g

eggs 4ground almonds 200gbaking powder 2 tsp

plain, cold mashed or riced potato 250ggrated lemon zest of 3 lemons

For the toppinglemon juice of 2 lemonscaster sugar 75g

Preheat oven to 180 CButter

and line a 23cm diameter springform cake tin

Beat butter & sugar together until light, pale and fluffy (about 5 min in a mixer)Beat in the eggs one at a time, adding a spoonful of ground almonds with each addition to stop

the mixture curdlingStir the baking powder into the remaining almondsFold the mixture into the cake tin and bake for 30-40 minutes or until a skewer inserted into

the centre comes out with just a few moist crumbs clinging to itCheck after 25 minutes to ensure it is not coloured too much and cover with a sheet of foil if it

is.

Leaving the cake in its tin, pierce it all over with a skewer, going quite deep, but not right through to the base

Combine the lemon juice and caster sugar for the topping, and, before the sugar has had a chance to dissolve, pour the mixture slowly and carefully all over the cake.

Leave to cool completely before serving

Basic Crêpesplain flour 125 g (4oz/1 cup)

salt pincheggs 2 milk 315ml (10 fl oz,

1¼ cups)melted butter 3 tsp

vegetable oil, or lard for cooking

lemon juicesugar

jam(cointreaumandarins

whipped cream)

Sift flour and salt into a bowlMake a well in the centre and

Add eggs and a little milk Beat, working in all flour

Beat in remaining milk and butter

Heat a little vegetable oil or lard in a 17.5cm (7”) crêpe pan, barely covering the base

repeat until all the batter is used up

Pour in 2-3 tablespoons of batter, tilting the pan so that the batter covers the base thinly and evenly

Cook over high heat for about 1 minute until lightly browned underneathTurn crêpe with a palette knife and cook other side for about 30 s

Remove from pan and keep warm

Serve individual crêpes with lemon juice and sugarOR Stack crêpes, interspersed with layers of heated mandarins laced with Cointreau and whipped cream, and

cut segments from the stack.

Cinnamon CakeAll-purpose flour 250 g

Baking powder 15 gGround cinnamon 2 tbsp

Salt 5 gShortening 135 g

White sugar 265 gVanilla extract 8 ml

Eggs 3Milk 160 ml

White sugar 100 gButter 85 gWater 80 ml

Vanilla extract 5 mlGround cinnamon 2 g

The Cake

Preheat oven to 350 degrees F (175 degrees C)Grease and lightly flour a 10 inch Bundt pan Stir together flour, baking powder, ground cinnamon and salt

Set aside

Beat shortening, 1 1/3 cups white sugar and 1½ teaspoon vanilla in a large bowl, until light and fluffy

Add eggs one at a time, beating for at least 1 minute after each eggBeat in the flour mixture alternately with the milk

Pour batter into prepared pan

Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean

Let cool in pan for 10 minutesTurn out onto a wire rack

Remove cake from pan while it is still warmPoke holes around the top of the cake with a fork

Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake

Cinnamon Syrup

Combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon in a saucepan

Heat and stir until butter melts

Prick the cake all over with a skewer or icepickPour part of the hot glaze into the pan

Put the cake back into the panPour the rest of the glaze on top

Leave the cake in the pan to cool and to absorb the glaze Invert onto a plate to serve

Best Peach Cobbler Ever Submitted by: Jill Saunders

" This is a very moist cobbler, easy to make, delicious to eat!! "

Ingredients:

2 tablespoons butter, melted1 (29 ounce) can sliced peaches1 pinch ground cinnamon1 pinch ground nutmeg1 tablespoon cornstarch1/2 cup water1 cup milk1 cup white sugar1 cup all-purpose flour2 teaspoons baking powder1 pinch salt1/2 cup butter

Directions:

Combine 2 tablespoons melted butter or margarine, spices, and sliced peaches with juice. Stir cornstarch and water together; mix into peach mixture. In another bowl, mix together milk, sugar, flour, baking powder, and salt; mixture will be thin. Melt 1/2 cup butter or margarine in 13 x 9 inch pan. Pour batter over melted butter. Spoon peaches over batter. You don't want to get too close to the top of the pan, about 1 inch down. Sprinkle with additional cinnamon and nutmeg. Bake at 350 degrees F (175 degrees C) for 1 hour, or until knife inserted comes out clean.

Makes 1 - 9 x 13 inch cobbler

Golden Syrup Biscuits110g (4oz) Self Raising Flour 25g (1oz) Butter 2 tbsp Golden Syrup ½ tsp Bicarbonate of Soda ¼ tsp Vanilla Essence

Pre-heat oven to 150°C: 300°F: Gas 2 Place the butter and syrup into a heavy saucepan and warm until it has melted. Remove from the heat and mix in the bicarbonate of soda and vanilla essence. Beat in the flour. Allow to cool. Roll out the mixture on to a lightly floured surface until wafer thin. Cut into shapes with biscuit cutters. Place on greased baking sheets Bake for about 20 minutes or until golden brown. Turn out on to a wire rack to cool.

Makes approximately 30

Tropical Crush Muffins

Ingredients:

1 mashed banana ¾ cup passionfruit pulp (1 small jar of pulp) 1 x 225g can crushed pineapple including juice 2 tablespoons finely chopped crystallised ginger 60g butter melted 2 eggs 200ml milk 1 teaspoon vanilla essence 2 cups flour ½ cup white sugar 2 teaspoons baking powder ½ teaspoon ground ginger ½ teaspoon baking soda Pinch salt

Directions:

Preheat oven to 180ºC.

Mix fruit together including ginger. Add butter, eggs, milk and vanilla essence, then all the dry ingredients. Mix (but don't overmix).

Spoon into 2 well-greased or oil-sprayed muffin trays.

Bake for 30 minutes at 180ºC, then cool for a couple of minutes in trays before turning out onto a wire cooling rack. Dust with icing sugar to serve.

Crusted Butterscotch Apple Sponge

Ingredients:

3 cups (or 1 large can) chunky lightly stewed apple, not too wet 2 tablespoons soft brown sugar 1 teaspoon caramel essence (or vanilla) 3 eggs ¾ cup caster sugar 6 tablespoons self-raising flour sifted

Directions:

Preheat oven to 180ºC. Thoroughly grease a 21cm square 6cm deep oven dish or 4-6 individual ramekins.

Place apples in dish or ramekins, sprinkle with brown sugar and caramel essence, stirring to mix through.

Beat eggs, adding caster sugar slowly until thick and creamy. Gently fold in flour.

Pour sponge mixture over apples.

Bake for 45-55 minutes at 180ºC for the large dish and approximately 30-35 minutes for individual ramekins.

Dust with icing sugar and serve with softly whipped cream.

Peaches, plums, apricots or berries can be substituted in this versatile pudding and you can flavour it with cinnamon, vanilla essence or nutmeg.

Crispy Cracknels

Ingredients:

1 cup flour 1 teaspoon baking powder Pinch salt 60g butter 1 cup white sugar 1 cup medium cut coconut (not fine) 1 large egg Optional topping

Directions:

Put flour, baking powder, salt and butter into a food processor and mix well. Add sugar, then process until just mixed.

Add coconut and pulse to just mix through.

Break egg into the food processor and run the machine until the dough clumps together around the blade.

With floured hands, roll the dough into a sausage-shaped log approximately 2.5cm thick and slice into little discs. Press the disks flat on a baking paper lined or well-greased oven tray. If you wish, you can top with your chosen flavouring.

Bake at 160ºC for 10-12 minutes.

The biscuits tend to puff up then sink when they come out of the oven. Rest for two minutes on the tray before removing to cool thoroughly (and crisp up) on a wire rack.

Makes approx 30.

These biscuits should be a fairly pale golden colour. They keep extremely well in an airtight container and make wonderful presents.

Chicken stock

Ingredients 4 pounds chicken 7 cups water 1 large large onion, halved 3 stalks celery 3 carrots, cut into 2 inch pieces 1 bay leaf 1 teaspoon grated fresh ginger salt to taste

Directions 1 Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. 2 Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours. 3 Strain and cool the stock, uncovered. 4 Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Chicken Broth

Total Ingredients:

2 stewing hens about 5 lb. each 3 medium onions cut in half 4 large carrots trimmed and peeled 1 root end of a whole celery stalk, 4 inches long 3 medium fresh tomatoes cut in half 1 cup parsley, stems only ½ cup salt cold water to cover ingredients by 2 inches

Step One: Cook the broth

Combine total ingredients into a 20 qt. stock pot. Place over high heat until it comes to a boil. Reduce heat to hold a medium simmer for three hours. Use a large spoon to remove residue floating on surface. This residue is coagulated protein and will occur at first boil and decrease after you skim it for the first 15 minutes.

Step Two: Strain broth and de-bone chicken

Pour the broth through a large fine strainer. Save the chicken and de-bone while it is still warm. Discard extracted vegetables. Taste and adjust for salt. Refrigerate broth overnight. You can use the chicken for chicken soup or chicken salad.

Step Three: De-fat the broth

The next day, remove all of the solid fat on the surface of the refrigerated broth with a large spoon.

Chicken Stock

Make the following changes to the above recipe when making chicken stock:

Use 12 to 15 lb. chicken bones instead of stewing hens* Increase the reduction time to 6 hours

The vegetables listed in the recipes for both stock and broth are the essential vegetables. While loading the stock pot, do not hesitate to gather some additional odds and ends from your refrigerator and freezer. Extra pieces of almost any root vegetable can be included such as a spare turnip, a piece of fennel root, a piece of jicama, etc. I save the rinds from Parmesan cheese and other aged hard cheeses and they make a wonderful addition to the stock pot. A small piece of beef knuckle bone is also a pleasant addition. When making the stock recipe, bear in mind the vegetables will give up their flavor in 3 hours of reduction, therefore it is not necessary to start your stock pot with the vegetables at the start. They can be added at any point you desire as long as they remain in the pot for the mandatory 3 hours.

I have found that making a large 20 qt, pot of stock or broth is easier to deal with than

making it more often. I freeze this in one and two quart containers and keep a good size, non-reactive bowl in the refrigerator. To keep stocks and broths fresh in the refrigerator, you will need to put it in a sauce pot, bring to a boil, and hold at a full boil for ten minutes every third day. I like to keep the sauce pot covered to prevent further reduction. Use a clean non-reactive bowl when ready to refrigerate again. By following this schedule you can keep stocks and broths fresh for a long time. The only noticeable difference you will find is that the color of the stock or broth will darken slightly after repeated boiling but the flavor will remain intact.

Wonderful clear chicken soups can be made from the broth, and by adding a little water to lighten up the stock a very satisfactory soup can be made from this as well. No matter which you choose to use you can be assured that either is vastly superior to anything you may purchase in a can or cube. I prefer to use stock to de-glaze a sauté pan rather than broth. The stock also makes a great velouté which is one of the mother sauces that most serious cooks use frequently. Velouté is a great addition to a pan sauce, gravies and heavier soups. Its uses in the kitchen are endless and it is quite simple to make and stores very well under refrigeration.

Sauce Velouté

Total ingredients to yield two quarts:

5 oz. butter 5 oz. all purpose flour 2 qt. Chicken stock

Step one: Make a roux

Melt butter in a heavy bottom sauce pan. Stir in flour and keep stirring with spatula until smooth. Cook gently over low heat for five minutes until barely golden. Do not brown.

Step two: Finish the sauce

Slowly whip in the stock which must be hot. When all the stock has been incorporated bring to a simmer and cook for 30 minutes. Remove from heat and pour through a fine strainer. Refrigerate until used.

Lemon Pound Cake Recipe

4 eggs160g sugar220g soft butter1 lemon200g flour1 packet baking powder

Preheat the oven to 350 degrees Fahrenheit. Grease a cake pan with 10g butter. Set aside in a cool place.

Break the eggs and separate the whites from the yolks. Beat the yolks into the sugar until the mixture turns pale.

Grate the zest from the lemon, and squeeze out the juice. Add the zest and the juice to the egg mixture, and then mix in the rest of thesoft butter, cut in pieces.

Sift the flour and baking powder together, then slowly blend it into the egg andlemon mixture, turning it to create a thick, smooth homogenous whole.

Beat the egg whites into firm peaks and gently fold them into the final preparedmixture.

Bake the cake in the preheated oven for about 30 minutes. Let it cool before removing it from the pan and serving.

Recipe: French Onion Soup

Serves 6 people:

2 lbs onions (chopped)About 5 ½ cups chicken stock2 tbsp butter2 tbsp flour4 tbsp Port wine3 egg yolks½ country style baguetteAbout 7 oz. grated Swiss cheeseSalt and pepper to taste

Preheat oven to 450ºF

Melt the butter in a saucepan and add the chopped onions. When they aregolden and translucent, sprinkle them with flour and blend quickly. Add thechicken stock, cover, and simmer for 30 minutes on low heat.

Toast 18 slices of the baguette in the oven until they are golden.

In a bowl, whip the egg yolks with the Port wine. Add this mixture to the soupand stir carefully. Salt and pepper to taste.

Divide the soup into 6 ovenproof bowls or individual casserole dishes. Addthree slices of baguette to each bowl, and then the grated cheese.

Brown under the grill in the oven and serve.

Chef’s advice: Serve with a white Macon-villages wine.

Recipe for Rabbit with Beer and Dried Fruit

(serves four)

4 lb. rabbit, cut into chunks5 oz. thick sliced smoked bacon, cut into small rectangles5 oz. white onion, cut into large cubes2 tablespoons olive oil2/3 oz. butter1 pint of pale ale (blond beer)4 oz. dried apricots4 oz. dried prunes2 bay leaves2 sprigs thymesalt, pepper

Heat the oil and butter in a large pot. Add the bacon and onion, and sauté for 4minutes. Remove them from the pot and set aside. Add the rabbit and sautéover low heat for 3 minutes on each side until lightly colored. Season with saltand pepper. Return the bacon and onions to the pot. Add the beer, the herbs, and mixtogether. Cover and let simmer over low heat for 30 minutes, stirring often.Add the dried fruit and continue cooking for another 35 minutes, stirringfrequently, until the rabbit chunks are almost caramelized. Serve hot.

Chef’s suggestion: Serve with a strong beer or Alsatian wine.

Bon appétit !!!

Minute Crêpes Recipe (for about thirty crêpes)

500 grams of flour (2 cups plus 2 tablespoons sifted all-purpose flour)4 eggs 1 liter of milk (1 quart plus 4 tablespoons milk) 2 tablespoons oilpinch of salt2 tablespoons rum, Grand-Marnier, or orange flower essence (according totaste)A little butter

Put the flour in a mixing bowl. Make a well in the flour and break the eggs into it.Add the salt, the oil and a little of the milk.. Using a whisk, beat the mixture well.When you have obtained a smooth batter, add the rest of the milk little by little.Your batter should flow like a ribbon. Add the rum, the orange flower essenceor the Grand-Marnier at the last moment.

Voilà, the batter for your crêpes is ready. Don’t let it stand. Melt a small piece ofbutter in a hot skillet. Using a ladle, pour a little batter into the skillet. Let it brownfor a few seconds and then turn your crêpe -- or if you are skilled and swift ofhand, flip it!

Chef’s advice: serve with a bottle of cider.

CrêpesPreparation 45 MinutesCooking Time 30 MinutesServing 6-8 PeopleStyle Entrée

Ingredients:1 + 2/3 cups of flour 4 eggs 2 pinches of salt2 tablespoons oil 2 cups of milk

Equipment:1 electric mixer or blender 1 medium sized mixing bowl1 small potato 1 round non-stick pan 1 ladle; 1 fork

Directions: Put the flour into the mixing bowl. Add the four eggs into the bowl and stir completely. Next add the salt, oil, and milk and stir this thoroughly. When finished stirring let the batter sit at room temperature for thirty minutes.

Now prepare to cook the crêpes. Pour two tablespoons of oil into a small bowl. Cut the potato in half and remove the skin the around flat end. Stick the fork into round end of the potato and dip it into the oil. Lightly grease the pan with the flat end of the potato each time you cook a crêpe. The fork will help prevent any accidental burns from the hot pan. Before cooking remember that the crêpe should be as thin as possible in the pan (it's not a pancake.) Be careful though because this will cause it to cook very quickly. Immediately after putting the crêpe mixture in the pan twist and turn the pan to cover the surface. The crêpe should be lightly browned on both sides. It is recommended that you cook as many crêpes as possible and just refrigerate the leftovers.

Gratin Dauphinois(Potato-Cheese Casserole )

Preparation 20 MinutesCooking Time 60 Minutes Serving 4 People Style Side Dish

Ingredients: 2 pounds potatoes 2 cups milk 1/2 cup swiss cheese -shredded 2 eggs salt,pepper,nutmeg butter

Equipment: 1 10 inch (approximately) casserole dish 1 12 inch or larger baking pan 2 cereal bowls 1 cheese grader

Directions: Peel and wash the potatoes and then thinly slice them. Shred the cheese into the first cereal bowl. Mix the eggs, milk, salt, pepper, and nutmeg, in the other cereal bowl.

Grease the 10" inch pan. Layer the potatoes in the pan overlapping each slice. Cover this with a layer of cheese. Pour the egg mixture on top of the cheese. Place four .25" squares of butter on top of the cheese.

Bake in the oven at 350 degrees "bain marie" style. Place 10" pan inside the larger pan. Fill the larger pan with 1" of water. This will help prevent the milk-egg mixture from over cooking.

The dish is ready when all of liquid in the potatoes pan is absorbed. The top layer should have a golden color. You could also check the potatoes with a knife for softness.

A meat dish and salad would complement this quite nicely.

Crumble aux Myrtilles (Blueberry Crumble Pie )

Preparation 2 HoursCooking Time 40 MinutesServing 6-8 People Style Dessert

Ingredients:

1 pound blueberries3/4 cup white sugar 3 tablespoon brown sugar1 teaspoon vanilla2/3 cup flour, 5 tablespoons of butter1 teaspoon cinnamon1/4 teaspoon salt

Equipment:

1 pie pan 1 deep sauce pan

Directions:

Mix the flour, brown sugar, and salt in a bowl. Melt the butter and add it to the flour mixture. Stir this thoroughly and make it as granular as possible. Once you have a fine crumby texture put it in the refrigerator for 2 hours. This will be the crust and the top layer of the tarte.

Put the blueberries in a pan with the white sugar and cook it over a low heat for 10 minutes. Spread a thin layer of dough in the pie pan evenly over bottom. Then carefully spread the blueberries over the crust. Cover the layer of blueberries with the remainder of dough. Sprinkle the top with cinnamon and bake at 350.

Soonafai's Moist Chocky Cake

Ingredients:2 cups Chelsea caster sugar 3 cups self-raising flour 2 teaspoons baking soda ½ cup cocoa 3 eggs, separated 2 cups milk 2 tablespoons malt vinegar 2 tablespoons Chelsea golden syrup 2 teaspoons vanilla 1 ½ cups cooking oil 1 egg Whipped cream and icing of your choice for finishing cake.

Directions:Combine all dry ingredients.

In a large bowl, beat the 3 egg whites until stiff.

In a separate bowl, combine milk and vinegar, then add the rest of the wet ingredients, including the whole egg and three egg yolks, and beat.

Mix wet and dry ingredients together, then fold in the beaten egg whites.

Pour into two well-greased or baking-paper-lined cake tines about 20-23cm.

Bake for 25-30 minutes at 180ºC. Cool on a wire rack.

To serve, pile whipped cream on one cake, place the other cake on top and ice - try chocolate frosting.

Strawberries in Ginger Creamadapted from Delicious Desserts,

The American Cooking Guild, 1986Ingredients:

2 C. strawberries, sliced3/4 C. sour cream3 T. light brown sugar1-1/2 T. finely chopped crystallized gingerfresh mint leaves

Directions:Combine sour cream, sugar and ginger. Store in refrigerator. Just before serving, add strawberries to cream mixture. Spoon into dessert dishes. Garnish with mint leaves. Makes four 2/3 C. servings. For a Fatfree dessert, use fatfree sour cream.

Ricotta Cakefrom Our Lady of Mt. Carmel Church Diamond Jubilee Cook Book

Ingredients1 package yellow cake mix 1 cup sugar 1 teaspoon vanilla 4 eggs 2 pounds ricotta

Directions:Preheat oven to 350 degrees F.

Mix ricotta, sugar, eggs and vanilla in large bowl.

Add yellow cake mix. Mix well.

Put in greased oblong 13 x 9 baking pan.

Bake 55 minutes to and hour.

Cool and invert.

Irish Whiskey & Ginger Cream RecipeServing Size : 4 Preparation Time :0:00 Categories : Desserts Irish

Amount Measure Ingredient 2 tablespoons Irish whiskey 2 tablespoons Ginger marmalade

Rind of 1 lemon -- grated 2 tablespoons Superfine sugar 10 fluid ounces Heavy cream -- chilled

Egg whites

(If no store near you carries ginger marmalade, use an equivalent amount of lemon marmalade mixed with 1/2 t ground ginger, or 1 T fresh grated ginger.)

Put the whiskey, marmalade, lemon rind and sugar in a bowl.

Stir well, then leave the mixture to stand for at least 15 minutes.

Stir the cream slowly into the whisky mixture until evenly blended, then beat with an electric or rotary beater until thick.

Beat the egg whites until stiff, then fold into the cream mixture until well blended.

Spoon into 4 individual wine glasses or sundae dishes, then chill in the refrigerator for at least 30 minutes.

Serve chilled, with brandy snaps or ginger snaps.

Apple CakeIngredients

¼ cup butter or margarine,¼ cup sugar,1½ cups all purpose flour,1½ tsps. baking powder,1 level tsp cinnamon,3 eggs,2 tbsps.milk, 2-3 apples.

Instructions: Add the cinnamon and baking powder to the flour and sift into a bowl.

Cream butter and sugar until light and soft.

Beat in one egg then add a tbsp of the flour and beat in another egg.

Repeat this once more than fold in two thirds of the remaining flou r.

Stir in the milk then fold in the last of the flour.

This can be done in an electric mixer .

Quarter peel and core the apples slice them very thinly.

Grease either a lasagna dish or roasting pan approx 11 X 8 1/2 inches.

Spread half of the mixture in the bottom distribute the apple slices over it and cover with the rest of the mixture.

Bake in the oven at 350 degrees for 15 minutes then at 325 degrees for thirty minutes until golden brown and firm to the touch.

Tea Leaf Bread Ingredients:

12 T Well steeped Irish Breakfast Tea (5 minutes at least!) 1 lb Mixed dried fruit 6 oz Soft brown sugar 1 ea Egg, lightly beaten 1 oz Melted Butter 9 oz All-purpose flour 1/2 t Bicarbonate of soda

Directions:The mixed fruit can include raisins, currants, etc;

Chop any larger pieces down to about raisin size.

Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight.

Stir in the egg and melted butter. Sieve the flour and the soda together and fold them in.

Line the bottom of a large loaf pan with paper and brush the whole inside of the pan with melted butter.

Pour the mixture in and smooth the top.

Bake in a preheated oven (360 F) on the middle shelf for 1 1/2 hours.

After removing from the oven, leave in the pan for 2-3 minutes; cool on a wire rack.

Gingerbread SconesIngredients:

1/3 cup Milk, 1/3 light molasses, 2 cups all purpose flour,2 teaspoons baking powder, ¼ teaspoon baking soda,1 teaspoon ground cinnamon,1 teaspoon ground ginger, ¼ teaspoon ground cloves, 7 tablespoons cold unsalted butter cut up.

Instructions Heat oven to 425.

Measure milk in glass cup measure add molasses to the 2/3 cup mark and stir to blend.

Mix dry ingredients in large bowl add butter and cut in with a pastry blender or rub in with your fingers until mixture looks like fine granules.

Stir milk mixture and add.

Stir with fork to form a smooth rather soft dough.

Turn out dough onto a lightly floured surface and give 10- 12 kneads.

Cut dough in half.

Knead each half briefly into a ball, turn smooth side up and place on an ungreased cookie sheet.

Pat each piece of dough into a 5 inch circle cut into 6-8 wedges leave sides touching.

Bake about 10 minutes or until medium brown.

Do not over bake.

Cool loosely wrapped in a cloth on a wire rack.

Apple and Potato CakeIngredients:

1/4 cup mashed cooked apple 3/4 cup mashed cooked potatoes 1teaspoon melted butter 1 cup sugar 1 well beaten egg 1/2 cup sultanas 3/4 cup milk 2 drops lemon essence 2 cups self rising flour 1 teaspoon nutmeg

Directions:Beat the butter into the apple and potato mixture.

Add the rest of the ingredients.

Place in a greased cake tin.

Sprinkle over the top the following topping-1 cup plain flour,3/4 cup melted butter,1 cup brown sugar, pinch cinnamon.

Mix all well together.

Bake in a moderate oven for 40 minutes.

Leave to cool in the tin.

Conemarra TartIngredients

1 cup self raising flour 1/4 cup sugar 2 large apples 1 beaten Egg 2 oz. butter 1/4 cup milk pinch of salt 1/2 teaspoon ground ginger For the top: 1/4 teaspoon cinnamon,1/4 teaspoon nutmeg.

Directions:Sift flour,ginger,salt and sugar.

Rub in the fat.

Add milk and eggs to bake a soft dough.

Roll out on a floured board.

Cover the base of a greased pie dish with the pastry.

Grate the apples onto the pastry.

Dot with butter.

Sprinkle cinnamon and nutmeg over top.

Bake in a moderate oven for 1/2 hour.

Serve hot with custard.

Raisin Scones Ingredients:

2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter cut up 1 cup raisins 2 tablespoons granulated sugar yolk of 1 large egg 3/4 Cup Buttermilk White of 1 large egg

Instructions: Heat oven to 375 degrees F.

Put flour, baking powder, baking soda, nutmeg, and salt into a large bowl; stir to mix well.

Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules.

Add raisins and sugar; toss to distribute evenly.

Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend.

Pour over the flour mixture and stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured surface and give 10-12 kneads.

Cut dough in half.

Knead each half briefly into a ball; turn smooth side up and pat into a 6 inch circle.

Cut into 6 wedges but do not separate wedges.

In a small bowl, beat the egg white with a fork until just broken up.

Brush the top of each scone with egg white and sprinkle lightly with sugar.

With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet.

If necessary, reshape circles so that the 6 wedges in each are touching . This will keep the raisins from burning.

Bake 18 to 22 minutes, until medium brown.

Cool on a wire rack after 5 minutes pull the wedges apart and cover loosely with a dish towel

Classic Cream Scones Ingredients:

2 cups all-purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 1/3 cup unsalted butter chilled 1/2 cup heavy whipping cream 1 large egg 1 1/2 teaspoons vanilla extract 1/2 cup currants (optional) 1 egg mixed with 1 teaspoon water for glaze (optional) Additional Sugar for sprinkling

Directions:Preheat oven to 425 degrees F.

Lightly butter a baking sheet, In a large bowl, stir together the flour, sugar baking powered, and salt.

Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.

With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.

In a small bowl, stir together the cream, egg, and vanilla.

Add the cream mixture to the flour mixture and stir until combined.

Stir in the currants, if desired.

With lightly floured hands pat the dough into a 1/2 inch thickness on a lightly floured cutting board.

Using a floured 2 1/2 inch diameter round biscuit cutter or a glass cut out rounds from the dough and place them on the prepared baking sheet.

Gather the scraps together and repeat until all the dough is used. Lightly brush the tops of the scones with the egg mixture, if desired.

Bake for 13 to 15 minutes or until lightly browned.

Remove the baking sheet to a wire rack and cool for 5 minutes.

Serve when either just warm or cool.

Almond TartletsIngredients:

1/3 cup butter,1/3 cup sugar,1/3 cup ground almonds.

Instructions:

Beat the butter sugar and almonds together into a cream.

Put 1 tsp of the mixture into sixteen small muffin pans.

Bake at 350 degrees for about ten minutes or until golden brown.

Cool in pans but do not allow to set hard before removing to a wire rack.

Fresh fruits such as raspberries peaches or blackberries should be placed on these just before decorating with whipped cream

Guinness CakeIngredients:

1 cup butter or margarine,1 cup brown sugar, 1¼ cups Guinness,1½ cups raisins, 1½ cups currants, 1½ cups golden raisins, ¾ cup mixed candied citrus peel, 5 cups flour, ½ tsp . baking soda,1tsp mixed spice, 1 tsp nutmeg,3 eggs.

Instructions: Butter and line a 9 inch cake pan with wax paper.

Place the butter sugar and the Guinness in a pan and bring slowly to the boil stirring all the time until the sugar and butter have melted.

Mix in the dried fruit and peel and bring mixture back to the boil. Simmer for 5 minutes.

Remove from heat and leave until cold.

Sift flour spices and baking soda into a large mixing bowl, stir in cooled fruit mixture and beaten eggs turn into cake pan and bake in centre of preheated oven- 325 degrees for 2 hours.

Test with a skewer.

When done cool in pan before turning out.

Irish Coffee CakeIngredients:

½ cup butter or margarine, ½ cup caster sugar,1 cup all purpose flour,1 tsp baking powder, 2 tsps instant coffee dissolved in 2 tbsps hot water,2 eggs,

Syrup: 2/3 cup strong coffee,½ cup sugar,3 tbsps Irish whiskey,

Topping: 2/3 cup whipped cream,1 heaped tbsp confectioners sugar, 1 tbsp Irish whiskey, chopped hazelnuts.

Directions:

Butter an 8 inch ring pan and coat well with flour .

In a bowl cream together the butter and the sugar then add the eggs one at a time.

Sift the flour and baking powder and fold in 2/3 of it then add the 2 tbsps strong coffee.

Fold in the remainder of the flour.

Place in the prepared cake pan and bake in a pre heated oven for 35-40 minutes at 350 degrees.

Test with a skewer and when done turn out onto a wire rack to cool.

To make the syrup heat sugar in coffee until it has all dissolved then boil rap idly for one minute.

Remove from the heat and beat in the whiskey.

Return the cooled cake to well washed pan and pour the syrup over it. Leave it to soak for several hours.

Beat up whipped cream with confectioner’s sugar and whiskey.

Turn the cake out onto a serving plate and decorate with cream and chopped hazelnut

Raisin Oat Scones

Ingredients: 1 cup all purpose flour,2 tablespoons light brown sugar,1 tablespoon baking powder,½ teaspoon salt,1 cup rolled oats,¼ cup butter, cool and diced,½ cup golden raisins,½ cup milk.

Instructions; Combine flour sugar, baking powder and salt in a large bowl. Stir in oats. with a pastry blender cut in butter until mixture is like fine crumbs. Stir in raisins. Add milk. stir quickly to make a soft and sticky dough. Gather into a ball. Place on a lightly floured surface. With floured hands knead gently. Roll into a circle to a 1/2 inch thickness. With a floured sharp knife cut into 12 equal sized triangles. Place on an ungreased baking sheet about 1 inch apart. Bake in a preheated 425 degree oven for about 12 minutes or until golden and puffed. Remove from oven to a wire rack. Allow to cool slightly about 5 minutes.Serve warm.

Spiced Loaf10 oz Flour 2 t Baking powder 1/2 t Baking soda 1 t cinnamon, nutmeg and allspice.(mixed equally or to taste) 1/2 t Ground ginger 4 oz Light brown sugar 2 oz Chopped candied peel 6 oz Raisins, golden 4 oz Butter 6 oz Karo Light corn syrup 1 x Large egg, beaten 4 T Milk

Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a depression in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done. This bread keeps very well in a tight tin.

Potato Pie Dessert 1/2 lb Boiled potatoes 1/4 lb Butter, melted 3/4 lb Sugar 3 x Almonds, pounded 1 T Orange extract 6 x Eggs 4 fl Irish Whiskey

Mash the potatoes until lump-free. Separate the yolks and whites of the eggs and beat separately; the yolks until lemon-coloured, the whites until stiff. Add the almonds, orange extract, sugar and egg yolks to the potatoes; mix well, then add the glass of whiskeyWhen combined, fold in the egg whites. Have ready a greased and floured cake pan with a greased piece of paper/baking parchment in the bottom. (Or alternately, prepare 2 pie crusts and fill them with the mixture.) Bake at 375F for 40-45 minutes.

Potato And Apple Pudding 2 T Butter 8 oz Self-raising flour 6 oz Freshly mashed potatoes 4 T Milk 5 x cooking apples Brown or white sugar 2 x Whole cloves Juice of 1/2 lemon 3 T Cider

Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with cream or home-made custard.

Damn Easy Fudge12-ounce package (2 C.) semi-sweet chocolate chips14-ounce can sweetened condensed milk1-1/4 C. chopped, toasted nuts*1 t. vanilla extract Grease a foil-lined 8 inch square pan.

Conventional method:In a double boiler, melt chips and milk. Stir until smooth. Add nuts and vanilla.

Microwave method:Melt chips with milk on 50 percent power, 3 to 5 minutes. Stirring once while cooking. Stir in nuts and vanilla. Pour into pan and chill until set. *As much as pecans are my favorite nut, walnuts always seem to do better in fudge.

Shortbread

Great with coffee or tea. Always a hit with guests.

Ingredients:

1 cup butter (8 ounces)

2-1/2 cups flour (8 ounces)

1/2 cup granulated sugar

1 Tablespoon almond essenceCream butter until soft. Add sugar gradually; add almond essence and then stir in sifted flour. Knead with hands until dough is well blended. Divide into halves and press into two buttered baking trays. Dough should be 1/2 inch in thickness. Score with a knife into finger-sized portions for easy cutting later.Bake in oven at 350 to 400 degrees for about 25 minutes or until golden brown. Don't overbake! Cut while warm, then place on racks to cool.

Raisin Oatmeal Cookies

Ingredients

1 cup butter

1½ cups brown sugar, packed

1 egg

1 Tablespoon vanilla

1½ cup rolled oats

1 cup coconut

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1½ cup flour, all-purpose

2 cups raisins Cream first four ingredients. Add next two ingredients. Stir in next four ingredients. Stir in raisins. Drop by large spoonfuls (each cookie uses about 1/4 cup dough) onto large ungreased pans...8 cookies to a pan. Bake 375 degrees F. for approximately 18 minutes. Let cool on pan for a few minutes before removing.

Biscotti Croccanti

4 cups flour 1 cup sugar 2/5 cup butter 1/2 cup less two tablespoons almonds 1/4 cup raisins 1/4 cup pine nuts 2 teaspoons candied citron or melon A pinch of powdered anise 2 tablespoons aquavit 1 scant teaspoon bicarbonate 1 whole egg + 3 yolks

These cookies are quite refined, and I find that they leave nothing to be desired. Peel the almonds, leaving them whole. Mince the candied fruit. Scoop out a depression in the mound of flour and fill it with the eggs, the sugar, the butter, the aquavit, and the bicarbonate. Form a dough without working the ingredients more than necessary, then make an opening in it, add the remaining ingredients, knead the dough lightly to distribute them evenly, and roll it out into a flatish snake a yard long. Cut the snake into four or five pieces so it will fit in a greased and floured pan, brush it with egg yolk, and bake it at 350° for about fifteen minutes, or until they are lightly browned. Once the bars are cooked, slice them into half inch wide cookies, and return them to the oven to toast the cut surfaces.

Biscotti Della Salute - Healthy CookiesBe happy, because with these cookies you'll never die, or at least you'll live as long as Methuselah did. Indeed, I eat them often; when I'm asked how old I really am by curious people who think I'm far more active than I should be at my age, I

reply, "as old as Methuselah, son of Enoch 2." 3 cups flour 1 cup brown sugar 1/4 cup butter 1 teaspoon cream of tartar 1/2 teaspoon bicarbonate 2 eggs 1/2 teaspoon vanilla extract Milk

Mix the sugar and the flour into a mound. Scoop a depression into the mound and fill it with the remaining ingredients, adding enough milk to obtain a fairly soft dough; shape it into a slightly flattened cylinder 18 inches long. Grease a pan with butter, cut the stick into two pieces, and set them on the pan, separating them because the dough will rise considerably. Bake the sticks in a 375° oven for about 20 minutes, or until they have browned. The next day cut them into about thirty cookies and toast them.

Biscottini di MarroniThis is from Il Confetturiere Piemontese, which was published in 1790, and whose author suggested that the chestnuts be

cooked in the hot ashes of the fire place. About 20 chestnuts 6 egg whites 1 1/8 cups granulated sugar

Peel the chestnuts and boil them until they're tender, then mash them in a mortar, dampening the mixture with 2 tablespoons of egg white; work the mixture until it is creamy, then work in the sugar as well. Once the chestnut mixture is creamy again, whip the remaining whites to soft peaks and fold them into the batter. Line your cookie sheets with oven paper and pour out the batter in 1 by 3-inch (3 x 10 cm) strips, leaving a couple of inches between cookies. Bake them in a moderate oven (about 175 °C, or 350 °F) until they are browned. Let them cool, before you remove them from the paper.

Croccanti di MarroniSomething rather different, and not baked -- this recipe was published by Giovanni Vialardi in 1854, and derives from the

mountains of Cuneo and the Val di Susa in Piemonte, where chestnuts were a staple winter food. The marrone (marron, for the French) is larger, much more highly valued than the regular chestnut.

2 1/4 pounds marroni 1/2 cup sweet butter 3/4 cups sugar 2 tablespoons whipping cream 1/4 pound amaretti, crushed 2 ounces raisins 3 eggs, separated (save the whites for something else) 1/2 teaspoon powdered cinnamon Bread crumbs for dredging Grated lemon zest Olive oil for frying 1 egg Salt

Boil the chestnuts until tender, then peel them, and press them through a strainer (you can also use a food mill with a fine-holed disk; were you to use a blender the texture would be different). Combine the mashed chestnuts, cinnamon, butter, a half cup of sugar, cream, amaretti, three yolks, the raisins and a pinch of salt together in a bowl; the mixture will be stiff. Spread it on your work surface to a thickness of about 3/4 of an inch (2 cm) and let it cool. In the meantime, grate the zest of a lemon and mix it into the remaining sugar. Beat the remaining egg, and heat the oil for frying. Cut the chestnut mixture into inch-by-inch diamonds, roll them in the bread crumbs, dredge them in the egg, roll them again the bread crumbs, and fry them until golden brown. Drain the pastries on absorbent paper and dust them with the sugar and lemon zest mixture.I would serve the cookies with a dessert wine, and this last croccante with something somewhat more acidic and zesty, perhaps a vin novello.

anzbisc.jpg anzbisc.jpg

ANZAC Biscuit (Cookie) RecipesA New Zealand and Australian Traditional Snack

Anzac Biscuits have been a traditional cookie recipe (or, as we say Down Under, "biscuit") for longer than anyone seems to know. Our best guess, based on the name and the ingredients is that they were developed by the Anzac troops - perhaps in World War 1 - as something they could prepare from the foodstuffs they had on hand to alleviate the boredom of the foods they otherwise had to eat. A very authoritative sounding history comes from Kate Baxter in New Zealand. She tells us : Anzac Biscuits are based on Scottish Oatcakes. Scottish settlers to New Zealand and Australia served these for breakfast or lunch with meat, cheese, or jam. My great-grandmother's recipe has no sugar, or coconut which would not have been available in the mid nineteenth century. Sugar and sugar syrup were added sometimes as ingredients by the 1890's and the oatcakes served occasionally as a biscuit. Early recipes appear in recipe books of this era. By about 1910, coconut and other ingredients were being added. The name Anzac Biscuit was coined at the beginning of WW1. Red Cross and other charities needed funds, and garden parties and cake stalls were one way of raising money. I have a photograph of a cake stall taken in 1914 which shows several ladies selling cakes and biscuits. A plate of biscuits is in the foreground with a sign "ANZAC Biscuits".An alternative suggestion comes from US reader Barry Moon : "I have always assumed the origin of Anzac biscuits was on the "home front" - as the cookies contain no milk or eggs they would not spoil, and, as they are rather "heavy" and soft-ish (not brittle) they would travel well on their journey from Mum to the troops. But what do I know being a Yank and all! Food for thought..." Who knows! Any additional information that anyone can offer on this subject would of course be appreciated.Clive Morton contradicts Kate Baxter and writes from North Queensland - "I note that a Kiwi claims that she has a pic of a Red Cross stall there selling Anzac biscuits in 1914. The first use of the word ANZAC happened when a cipher clerk in the Cairo HQ, tired of writing out the full name, made up a rubber stamp with the word ANZAC. He did this in December 1914. The term did not come into ordinary use until after the Gallipoli campaign which began on 25 April 1915, and dispatches started going out virtually daily from the peninsula. Gallipoli itself, by the way was nowhere near the landing, but many kilometres away on a different shore."Anzac biscuits have also been described as similar to mandelbrot, but this is perhaps not entirely accurate. Stephen Judd tells us that mandelbrot is translated as "almond bread" and is the direct ancestor of biscotti, and was first baked by Italian Jews in the middle ages. Mandelbrot is a hard sweet cakey sort of rusk with chopped almonds inside (thank you Stephen). It is most often shaped and sliced like biscotti, but not double baked. Teresa Martin tells us - "My favorite version (my mother-in-law's, in fact) also has chocolate chips, which was probably her addition, since she's a chocolate fan." The concept of adding chocolate chips is confirmed by Beryl Morgan, a sprightly 80 year old active on the Internet (who said the Internet was only for young people!) formerly of Castlemaine and now resident in California. As you can see, Anzac biscuits are nutritional, and delicious too! Here are eight (!) different recipes, all quite similar, for you to choose from. In response to several questions, here is some information on the ingredients (and in particular, Golden Syrup!) and where you can get them.

We also include a recipe for a variation on the Anzac concept - the "Tararua" biscuit. Named after the Tararua Ranges north of Wellington, this has become popular with mountaineers and trampers going for walks in the range. Important note on recipes : Kate Lewis, an Aussie now living in Glasgow, advises that the British imperial tablespoon is larger than an American one. She accordingly suggests using more golden syrup than the recipe might suggest if you are using American kitchen utensils. She also says that it is important to leave the biscuits for ten or so minutes after baking for the butter to set again.

Recipe as served at Wetherby Outback Station, just out of Port Douglas, Qld, Australia1 cup plain flour 1 cup Rolled Oates1 cup sugar 3/4 cup Coconut1/2 cup sultanas 1/8 cup Chopped Dried Apricots1/4 cup Sesame Seeds 2 Tablespoons Golden Syrup1 1/2 Teaspoons Bicarbonate of Soda 150g (6 oz) Butter3 Teaspoons Hot Water

In a saucepan melt the butter and golden syrup. When melted, added the bi-carb soda which has been dissolved in 1 teaspoon of the hot water. When this all foams up, add to the dry ingredients and mix well. Add remainder of water. Roll into balls and place well apart on tray. Cook at 170 degrees Celsius (350 Fahrenheit) until golden brown, then cool on tray.

Recipe from the NZ Edmonds CookbookThe Edmonds Cookbook is very much the kitchen bible of just about every household in New Zealand; indeed, the analogy to the real Bible extends to the fact that the two books rival each other for the award of best selling book in New Zealand! Full of down to earth and sensible recipes, it seems to encapsulate all that is normal and ordinary in NZ cuisine - "good honest home-style" food.125g flour 150g (6 oz) Sugar1 cup Coconut 1 cup Rolled Oats100g (4 oz) butter 1 tablespoon golden syrup1/2 teaspoon Bicarb of Soda 2 tablespoons boiling water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve Bi-carb Soda in the boiling water and add to butter and golden syrup. Make a well in the centre of flour, stir in the liquid. Place in spoonfuls on a greased tray. Bake 15-20 mins at 180 degrees Celsius/350 Fahrenheit.

Recipe courtesy of Peter Porritt from an Australian friend225g (8 oz) margarine 2 tablespoons corn syrup4 tablespoons water 1 teaspoon baking soda2 cups oats 2 cups sugar1 cup white flour 1 cup whole wheat flour

Melt the margarine and add the corn syrup and water, all in a small pan. Add the baking soda and stir until fizzy. Add the mixture to the dry ingredients. Make into balls and flatten with a fork on a tray. Bake at 160 degrees Celsius (325 Fahrenheit) for approx 15 minutes until golden brown. Makes approx 4 dozen biscuits.

Recipe from a different edition of the Edmonds Cookbook50g (2 oz) flour 50g (2 oz) butter75g (3 oz) sugar 1 tablespoon golden syrup

2/3 cup coconut 1/2 teaspooon bicarb soda2/3 cup rolled oats 2 tablespoons boiling water

Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve bi-carb of soda in the boiling water and add to butter and golden syrup. Make a well in the centre of flour, stir in the liquid. Place in spoonfuls on cold greased trays. Bake 15 to 20 minutes at 180 deg C (350 deg F).

Recipe from Mrs. M Williams, Armidale, NSW, courtesy of Rev Neil Thomsen1 cup(8fl.oz.) rolled oats 1 cup sugar1 cup plain flour 3/4 cup coconut1/2 cup(1/4lb.) butter 2 tbsp. golden syrup1 tsp bi-carb soda 4 tbsp boiling water

Mix oats, flour, sugar, coconut and an optional pinch of salt. Melt the golden syrup and butter and add soda which has been dissolved in the boiling water , mix until frothy. Add to dry ingredients and bake in 350 degree oven for 20 minutes. Makes 11" x 14" pan. Cut while WARM – this is extremely important, or else you won't be able to cut them at all!

ANZAC BISCUITS from Mrs. Anne Ferguson of Goonellebah, New South WalesHeather Ferguson writes (April 97) "Here is my mother's recipe for ANZAC biscuits which was much older than her, and used by her mother. It is a simpler recipe, without the coconut and nuts that some of the others have. She grew up in central northern Victoria, but now lives up near Lismore."Mix well1 cup flour1 cup rolled oats2 Tbsp castor sugarIn a saucepan, melt4 Tbsp butter2 Tbsp golden syrup1 flat tspn bi-carbonate of sodaAdd the melted mixture to the dry ingredients and mix well.Put dessertspoonfuls on to a cold greased slide or tray. Bake about 20 minutes at about 180°

Ros Mitchell's Anzac BiscuitsCathie Martin writes (April 97) "I am an Aussie living in Canada. Dad used to make Anzac biscuits for us kids (I think that was the only thing he could cook!!), when we were small tykes growing up in Sydney, and I often get a craving for them over here in the cold north. I had one recipe, but I found that they turned out way too hard, and having written to mum, she came to the rescue with the following recipe. The secret ingredient is the Golden Syrup. Hope you enjoy it as much as I do!!" 1 cup of Rolled Oats 3/4 cup of Coconut1 cup of sugar 1/2 cup of butter1 tablespoon golden syrup 1 teaspoon bicarbonate of soda2 tablespoons boiling water 1 cup of plain flour

Mix oats, flour, sugar, and coconut together. Melt syrup and butter together. Mix soda with boiling water and add to melted butter and syrup. Add to dry ingredients. Place 1 tablespoon of mixture on greased tray. Bake in slow oven for 20 minutes.

A Tararua Biscuit Recipe, again from Peter PorrittThere must be as many recipes for Tararua Biscuits as there are peaks in the Tararuas. Most of them contain rolled oats and some have reputations as jaw breakers! Here is another to add to the collection - wholesome, easy to make and packs well. Yield: 50 biscuitsWeight: 1.1kg (2.5 lbs)Home Preparation: 30 minutesOn Site Preparation: none

Ingredients for Tararua Biscuits

250g butter 1½ cups (250g/10 oz) brown sugar ½ tin (200g/8 oz) condensed milk 2 cups (190g/7.5 oz) rolled oats 2 teaspoons baking powder ½ cup (45g/2 oz) coconut

Options and Extras * Add ½ cup (60g/2.5 oz) chopped nuts * Add ½ cup (75g/3 oz) currants

Melt butter, sugar and condensed milk together in large pot. Add coconut, rolled oats and baking powder. Divide in half. Spread each half onto a greased tray - spread with a knife into 30 x 30cm square, keeping edges neat and straight. Repeat with other half. Cook at 150deg Celsius (300deg F) for 10-15 minutes till golden brown. Cut each tray into 25 biscuits - 5x5. Gently loosen, move and leave on tray. To harden off - leave for another 5-10 minutes. When completely cold, pack biscuits in day lots - number of biscuits depending on size of group.

Lamponino -- Raspberry Liqueur

Lamponi are raspberries, and this is a great way to preserve the memories of a woodland meadow in August for the winter months. Alcohol content about 40%.

1 1/4 pounds raspberries 15 cherry leaves 2 1/4 cups sugar The zest of a half a lemon, cut into small strips 1 quart alcohol

Macerate all the ingredients in a clear gas jar, setting the jar where it will be warmed by the sun, shaking it a couple of times per day.

After a month, transfer the jar to a cool dark place and let it rest for 5 more months. Then strain, filter and bottle your liqueur. You can also make this with currants, though you should omit the cherry leaves, or blackberries.

Fragolo -- Strawberry Liqueur

This is a sweet strawberry liqueur, with an alcohol content of about 40%. It's quite nice in the winter after dinner. When you have finished steeping the strawberries, drain them well and serve them for dessert (though not to children). They'll go quite well over ice cream.

¾ pound (350 g) very ripe strawberries (wild if possible) A half-inch piece of vanilla bean, crushed 1¾ cups (350 g) sugar ½ cup water 1 1/3 cups grain alcohol

Hull the strawberries and lightly rinse them, then put them in a 2-quart glass jar. Add the other ingredients, seal the jar, and steep the strawberries for a month, gently shaking them once or twice a day.When you have finished steeping, remove the strawberries by gently pouring the liqueur through a wire mesh strainer and into a bowl. Let the strawberries drain well, then transfer the liqueur into a clear glass bottle, using a funnel and a piece of filter paper.Stopper the bottle, let it set for about 7 months, and it's ready.

OranPear

A sweet liqueur made from oranges and pears, which is very tasty over ice cream or in fruit cocktails, and will be a pleasant reminder of winter when the thermometer's too high to contemplate. Alcohol content about 30%.

1/2 pound pears 1 1/4 cups sugar 1/2 pound peeled oranges 1 cup grain alcohol

Slice the pears and put them in a jar with the sugar, seal the jar, and set it in a warm place with lots of sun. Leave it there for a week, shaking it every day to help the sugar dissolve. At the end of the week peel the oranges, cut the sections crosswise, and add them to the jar, together with the alcohol. Put the jar in a dark place and let it sit for a month, shaking it every now and then. Filter your liqueur into an elegant bottle and let it age in a dark place for at least six months before breaking it out.

Sgropin

From Cosa Bolle in Pentola, the Newsletter: Finally, last week a reader posted a request for Sgropin, on the Italian Cuisine forum. I wasn't familiar with it, but Warren says, "Received a recipe from an Italian who received it from Dale Degroff's recipes. The ingredients are: 2oz vodka, 2 oz cream, 1 oz Cointreau and 1 big scoop of Italian lemon ice. Blend all ingredients and serve. Try it, you'll like it!" Perfect in summer.

Rosolio

From Cosa Bolle in Pentola, the Newsletter: Finally, Alex writes, "I am looking for a recipe for an Italian Liqueur that is made with grain alcohol, lemon, and milk.... A little old lady from Italy used to live in my neighborhood and made it." The combination might sound odd, but the liqueur is crystal clear -- the acidity of the lemon curdles the milk, and the curds stay behind when you filter it prior to bottling it. Here are Artusi's proportions:

2 1/4 cups (500 g) of the best wine spirits 2 1/4 cups (500 f) powdered sugar -- the kind without vanilla 2 1/4 cups (1/2 liter) milk A garden lemon A half a vanilla bean

In Artusi's day many people kept lemon trees in their gardens. Even if yours is not homegrown, make sure its skin is untreated. Grate the lemon rind, peel the lemon, discarding the white, remove the seeds, and mince the pulp. Chop the vanilla bean and mix all the ingredients together in a glass jar. Expect the milk to curdle. Cover the jar, put it in a spot that's not exposed to direct sunlight, and shake it once daily for eight days. Then filter the liquor, first through a cloth and then a paper filter, and bottle it. Let it age for a couple of months and it'll be ready for use. For further instructions see the Liqueurs page.

Liquori Casalinghi

I am not a great fan of most amari, the cordials that appear on the table at the close of festive meals or at restaurants in Italy. They are made with bitter herbs (amaro means bitter), but the bitterness is generally tempered by so much sugar that they become cloyingly sweet as well -- an odd combination at best, and one that usually makes for a flabby drink. Much better to enjoy a fine grappa. However, one occasionally finds an amaro unfettered by sugars that leaves the palate crisp and clean, and gives the digestion a much needed boost. They're almost always home made. It's easy; all you'll need is grain alcohol (ask your local liquor store for it), herbs and spices you'll find either at your greengrocer's, your herbalist's, or in your local health food shop, water, filters, a funnel, jars, bottles, and corks. Sealing wax is optional. Sugar? You will want some, but you won't be in the position of the commercial producers, who are tied by the dictates of the masses who think they want an amaro but really want something sweet. And once you begin home-steeping you'll discover you're hooked, as are an astonishing number of Italians -- there's a tremendous variety of liqueurs to chose from, some perfect at the end of a meal, some perfect for curling up in front of a fire with friends, and others perfect sprinkled over vanilla ice cream on a hot summer day. Not only will you become hooked, but your friends will too, and you'll discover you can solve many of your holiday gift worries with a few batches made during the spring. To begin, a few words on what you'll need.

1. Wide-mouthed glass jars (canning will work fine) for steeping your ingredients. You'll want several, either 1 or 2-quart capacity.

2. Bottles. Soak the labels off elegant liquor bottles, or use colorless wine bottles, which are nice because they reveal the color of the liqueur.

3. Strainers. You'll need a fine mesh strainer to filter out leaves and seeds. 4. Funnels. You'll want both large and small. They should be straight-sided, so the filter papers will adhere to the sides. 5. Filter papers. Standard filter papers of the kind sold in chemical supply shops. They're usually round; fold them in

half twice to obtain a quarter circle, and put the paper into the funnel, holding three of the folded sheets against one side and pulling the fourth over to the other, thus obtaining a paper cone that's closed on the bottom (liquid will pass through it).

6. Gauze. Useful for filtering liquids containing semi-solid fibers. 7. Corks. Inserting a virgin cork requires a corker, which costs more than you may wish to spend to begin with. You

can use clean intact corks from wine bottles, or visit a homebrew or wine supplies shop and ask for synthetic corks. 8. Sealing wax adds a nice touch to the bottles you package as gifts.

Next, a couple of words on technique: Almost all home made liqueurs require maceration, in other words steeping of the ingredients in alcohol to extract

their essences. This is best done in a canning jar with a lid that seals well; combine the alcohol and ingredients and let them sit, shaking everything up once a day or so. The jar should stay in the dark, but need not be kept cold. Quite the contrary, warmth can be good, and if it's sunny wrap the jar in opaque paper to keep the light out and let it bask.

Aging plays a vital role in the production of liqueurs. What goes into the bottle will be harsh and undefined because the various extracts will not have had time to mingle, and some of the delicate aromatics that make the finished liqueur such a pleasure will not be completely developed. You should age your bottles in a cool dark place. As is the case with wines, more is not necessarily better; weaker liqueurs require less, as do some fruit liqueurs, whereas stronger liqueurs require more.

Amaro Alle Erbe

The quintessential after dinner cordial, made with all sorts of herbs. The major commercial varieties include Amaro Ramazzotti, Jägermeister, and Amaretto di Saronno, and there are hundreds more, many made by monasteries scattered throughout the Peninsula. This recipe yields a simple amaro that's fairly dry and not too strong, about 30% alcohol. A tiny glass will be very tasty at the end of a meal, and will spread a pleasing warmth through your insides.

5 leaves balm-mint (melissa officinalis) 5 leaves sage 10 leaves (not sprigs) rosemary A flowered top of a European Centaury plant 15 juniper berries 5 cloves 1/2 inch cinnamon A piece of Florentine Iris root (orris root), fragmented A piece of sweet calamus root (sweet flag), fragmented A piece of yellow gentian root (bitter root), fragmented A piece of carline thistle root, fragmented 2 leaves from a flowering milk thistle 2/3 cup + 1 tablespoon sugar 2 2/3 cups good quality white vermouth ¾ cup + 2 tablespoons grain alcohol

Macerate the herbs in the alcohol for 5 days; if it's sunny wrap the jar in dark paper to keep the light out and set it in the sun. Meanwhile, combine the vermouth and the sugar in a second jar and let them sit in a dark place; the sugar will gradually dissolve.Strain the alcohol into a clean bottle, stopper it, and transfer the steeped herbs to the vermouth jar. Steep them for another week, then strain the vermouth into the alcohol bottle. Let the mixture sit for a day, then filter it into an elegant bottle. Cork the bottle and let it age in a dark place for at least 8 months.A printer-friendly version of this

OranPearA sweet liqueur made from oranges and pears, which is very tasty over ice cream or in fruit cocktails, and will be a pleasant reminder of winter when the thermometer's too high to contemplate. Alcohol content about 30%.

1/2 pound pears 1 1/4 cups sugar 1/2 pound peeled oranges 1 cup grain alcohol

Slice the pears and put them in a jar with the sugar, seal the jar, and set it in a warm place with lots of sun. Leave it there for a week, shaking it every day to help the sugar dissolve. At the end of the week peel the oranges, cut the sections crosswise, and add them to the jar, together with the alcohol. Put the jar in a dark place and let it sit for a month, shaking it every now and then. Filter your liqueur into an elegant bottle and let it age in a dark place for at least six months before breaking it out.

Agrumino -- Citrus LiqueurA tasty liqueur made from lemon and orange zest, which is a very pleasant close to a meal, or perfect sprinkled over ice cream in the summer. It will also be handy in mixing up cocktails. Alcohol content about 40%.

The zest of 4 oranges The zest of 2 lemons The zest of a half a citron (a cousin of the lemon, which looks like a lemon but is twice its size -- use another lemon,

or a lime if need be) 1 small mandarin orange, quartered 1 1/2 cups sugar 1 1/4 cups water 1 1/4 cups alcohol

Bring the water to a boil, remove it from the fire, and dissolve the sugar into it. When the syrup has cooled transfer it to a jar with the other ingredients. Seal the jar and let everything steep, shaking it daily, for 10 days. Filter using gauze into an elegant bottle, and age it for 6 months before you break it out.For an amazingly delicate variation, use the zest of a dozen tangerines instead of that from the oranges and lemons.

Sciroppo di Lamponi -- Raspberry Syrup

Begin by stemming the raspberries, crushing them over a bowl with your hands as you might grapes, and setting them in the bowl in a cool place. Once the fruit begins to ferment, a process that will require about three days, stir the mixture twice daily until the cap ceases to rise through the liquid. Transfer the fruit, a ladle at a time, into a muslin bag, squeezing the bag to extract all the juice, and then filter the juice though filter paper two or more times, until the juice is crystal clear. Once you are done, you should have about 3 quarts of juice. Bring it to a boil , and add 10 pounds of powdered sugar (the kind that does not contain starch) to the pot, together with an ounce (weight) of citric acid. Cook, stirring constantly with a spoon to keep the syrup from sticking, for two or three minutes, then transfer the syrup to sterile bottles, seal them, cool them, and store them in a cool dark place. Variation: You can make Acetosa di Lamponi by substituting the citric acid with top quality wine vinegar, adding it to the syrup when you remove it from the fire.Variation: If you replace the raspberries with strawberries you will obtain an excellent strawberry syrup. Note:The original recipe says you should have 6.6 pounds of juice. Since the juice will weigh slightly more than water, and 2.2 pounds of water = 1 liter, this should translate into roughly 3 quarts of juice. The weight of fruit necessary to get this volume? 7 to 8 pounds I would expect, depending upon how juicy your berries are.

Sciroppo di Cedro -- Citron Syrup

Take three fresh ripe lemons, peel them, carefully trim away the membranes without crushing the sections, and seed them. Cut the zest of one of the lemons into thin strips and simmer it in a cup of water. After a few minutes remove and discard the zest. Stir in three cups of sugar and the lemon pulp, and simmer the mixture until until the syrup is done, at which point it will be the color of white wine and will fall in individual drops from a spoon turned edgewise. Store it in a glass jar; a small amount diluted in a glass of chilled water is quite refreshing.

Siroppi

It's high summer, so hot sodas cloy and just make you thirstier, and you're wondering where to turn to. Fruit syrups."?!" You say.Yes, they're the perfect thing for flavoring a glass of chill water, and also for mixing into shaved ice, to make the most refreshing of summer treats. As is the case with ice cream, making syrups at home is easy, and the end result will be more satisfying than what you can buy at the store, because you can choose exactly what you put into your syrup, and also limit the amount of sugar if you prefer things less sweet.The following recipes and instructions are taken from Il Re dei Cuochi, a volume published anonymously by Salani Editors in 1885. Excellent advice then and now.

"The simplest syrup," begins the chapter, "is that prepared with sugar and water, though many more are made by dissolving sugar in fruit juice or infusions of herbs. The general rule of thumb for calculating the amount of sugar is simple: As much sugar as will dissolve in the liquid or juice. A cup of an acidic fruit juice can dissolve about a cup of sugar, whereas infusions and herb teas can dissolve slightly more."

"If you want to start from a crystal clear juice, tea or infusion, all you need do heat the liquid over a low flame or in a double boiler, and dissolve the sugar in it. However, you should realize that syrups keep much better if they have been cooked, as they will be less likely to ferment or develop mold."

"To clarify a syrup lightly beat 2 egg whites per quart of syrup, stir them into the syrup, and bring the mixture to a boil while skimming the froth that rises to the surface. Do not keep the syrup on the burner for longer than necessary, since sugar will caramelize quite easily. There are a number of ways to tell if the syrup is done, the easiest of which is density: A spoonful upended from a height should act like oil, in other words pour in a thin stream without splashing, and form round drops on a plate that keep their shape, spreading out only slowly. Finally, if you blow over the poured syrup the skins of the drops should wrinkle."

Using these syrups is quite easy: Fill a glass with icy cold water or shaved ice, stir in one or more tablespoons of syrup to taste, and enjoy! They're also very nice over ice cream, and some would be a welcome variation on maple syrup for pancakes and whatnot.

Sciroppo di More -- Blackberry Syrup

You'll need 4 1/2 pounds fresh, not overly ripe but blemish-free blackberries, and 4 1/2 pounds powdered sugar (the kind that does not contain starch, and feel free to adjust quantities if need be). Place everything in a pot, taking care not to crush the fruit, and set it over the fire. The heat will make the berry skins split and their juices will run clear without the least hint of cloudiness (which you would have seen had you crushed them). Once the sugar has dissolved, cook just a few minutes longer as the syrup will be ready quickly. Strain the syrup through an extremely fine strainer, without pressing the fruit that gets caught, and you won't have to clarify it.

Sciroppo di Cigliege -- Cherry Syrup

Crush an inch-long piece of stick cinnamon and set it to soak, covered, in a quarter cup of water (this quantity is indicative; you may want to add more). The next day stem and pit a goodly quantity of nice, ripe, blemish-free cherries. Set them in a pot on the fire with just a few drops of water and simmer them for 15 to 20 minutes, then squeeze them to extract all the juice (placing them in a muslin bag and twisting the neck of the bag to compress them works well). Measure the syrup and add to it about twice its volume of sugar, together with the water the cinnamon soaked in; set the mixture to heat, and clarify it with lightly beaten egg whites as described above. Continue cooking the syrup until it reaches the proper density, skimming off the froth that rises to the surface, and then transfer it to sterile bottles, seal them, let them cool, and store them in a cool dark place.

Sciroppo di Ribes -- Currant Syrup

You'll need 2 1/4 pounds nice currants that are just shy of being ripe, 3/4 pound of cherries, and 3/4 pound raspberries. Stem and seed the fruit, crush it over a bowl, and then force the pulp through a strainer into the bowl. Cover the bowl and place it in the refrigerator to macerate for 3 to 4 days. Strain the juice through a filter paper (see making homemade liqueurs for instructions) into the top of a double boiler and add to it an equivalent volume of sugar. Heat, stirring gently, until the sugar is dissolved, then pour the syrup into sterile bottles, seal them, let them cool, and place them in a cool dark place (or the refrigerator).The three days of maceration serves to clarify the syrup: The mixture will begin to ferment and the opaque impurities will be trapped by the filter paper. You can also clarify the syrup using the egg whites as described above.

Fave Livornesi o Ossa di Morto

Livorno-Style Fava Beans or Bones of the Dead

This is a Tuscan recipe, drawn from Giovanni Righi Parenti's La Cucina Toscana. The name, fave or ossa, depends upon how the cook chooses to shape the cookies -- like beans or like bones.

Peel the skins off a pound plus 2 ounces (1/2 k) of almonds, after blanching them in briskly boiling water. Pat them dry and toast them lightly in a pot. Grind them up, taking care lest they shed their oil (use a blender, grinding in quick bursts, if you prefer; do NOT liquefy them).

Combine the almonds with 1 1/2 cups (300 g) of sugar and 3, or even four lightly beaten egg whites, then work in a walnut-sized chunk of unsalted butter, grated orange zest to taste (I'd figure the grated zest of half a medium-sized orange), a few drops of vanilla extract, and about 3 cups (300 g) flour. Kneed until you have an evenly mixed, not overly stiff dough. Dust your hands with flour lest the dough stick to them and roll chunks of it out between your palms to obtain so many half-inch thick snakes. Cut the snakes into small pieces and flatten them with your fingers to shape them into fava beans.

Lightly beat a couple of the yolks and brush the beans with yolk, then put them on a greased and floured cookie sheet and bake them in a moderate (350F, 175 C) oven for about 20 minutes. In addition to vanilla, some use ground coriander and powdered cinnamon in the dough; figure at least 2 teaspoons for the volumes given.

To make bones, shape the dough into somewhat larger balls or cylinders, and omit the egg yolk.

As a final variation, some like to use whole coriander seeds. These are rather like cherries, and you may find yourself eating "just one more." They go quite well with Aleatico or Moscato.

Cape Cod Cookies from Andy's Kitchen

Ingredients

1 egg

1 cup sugar

1 cup melted margarine

1-1/4 teaspoon molasses

1/4 cup milk

1-1/2 cup flour

1-3/4 cup oatmeal

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup raisinsBeat egg with sugar and melted margarine. Add milk and molasses. Mix in remaining ingredient. Drop by teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cool on rack and enjoy!

ALMOND COOKIES 2 1/2 cups flour 1 cup sugar 1/2 teaspoon baking soda 1 cup butter 2 eggs, beaten 1/8 teaspoon salt 1 tablespoon almond extract 1/4 pound whole, blanched almonds

Preheat oven to 325 degrees F. In food processor - mix flour, sugar, butter, salt, and baking soda until it forms little balls. Add eggs and extract. Roll out dough on floured surface. Cut with 2 1/2 inch cookie cutter. Put on greased cookie sheet. Place almond in center of each cookie. Bake for 25 minutes.

Apple & Barley Pudding Recipe Serving Size : 4 Preparation Time :0:00 Categories : Irish Fruit

Amount Measure Ingredient -- Preparation Method

4 tablespoons Pearl barley 1½ pounds Eating apples* 2 ounces Sugar ¾ tablespoon Double cream 1 liter Water

* Peeled, cored and sliced. .

Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat, allow to cool, and then chill. Serve cool with the cream stirred in.

3 C. sugar3/4 C. margarine5-1/3 ounce can (2/3 C.) evaporated milk12-ounce (2 C.) package of semi-sweet chocolate chips7-ounce jar marshmallow creme1 C. chopped, toasted nuts1 t. vanilla extract

Bring sugar, margarine and milk to a boil, while stirring constantly. Still stirring, boil for 5 minutes on medium heat or until candy thermometer reaches 234 degrees F. Remove from heat. Stir in chocolate chips until melted. Add remaining ingredients and mix until well blended. Pour into 13 x 9 or 9-inch square pan. Cool at room temperature and then cut into squares.

Cassata Al Centerbeadapted from The Art of Italian Cooking

7 ounces torrone (Italian hazelnut chocolate) 1/4 pound semi-sweet chocolate 1 cup butter 2 cups powdered sugar 5 egg yolks 1/4 cup cocoa powder 2 ounces blanched almonds, chopped and toasted 2 fresh sponge cakes 3 tablespoons Brandy 8 candied cherries

Put both the hazelnut and the semi-sweet chocolate in a blender and reduce to crumbs. Soften the butter and put in a bowl with the powdered sugar. Beat until thick, creamy and soft. Add the egg yolks, beating until each one is absorbed before adding the next. Divide this mixture into 3 equal portions and put in separate bowls. Add the cocoa powder to the first, the chopped almonds to the second and the blended chocolate to the third. Mix well. Remove one-third from each of these mixtures, put in a fourth bowl and mix well together. Divide the sponge cakes horizontally in half. Put one on a round serving plate. Sprinkle with some of the brandy, cover with the cocoa mixture and level the top. Cover with a second layer of sponge cake, sprinkle with more brandy and cover with the almond mixture. Repeat the operation using the chocolate mixture. Cover with the final layer of sponge cake and sprinkle with the remaining brandy. spread the combined mixture from the fourth bowl all over the top and sides of the cake, smoothing with a spatula. Carefully cover with a foil dome and chill in the refrigerator for at least 2 hours, preferably overnight. Serve decorated with glace' cherries.

Nina's Italian Filled CookiesDough:

6 cups flour 1 3/4 cups sugar 6 teaspoons baking powder 1 cup soft margarine 1 1/2 teaspoons vanilla 6 eggs

Filling: 1 box raisins, chopped in food processor 1 cup chopped nuts 1 4 to 6 ounce jar jam 1/2 cup liquor or orange juice

Icing: 1 pound box powdered sugar 1/2 teaspoon lemon extract 2 plus tablespoons milk

Mix the filling ingredients and set aside. Preheat oven to 375 degrees F. Combine first four dough ingredients until crumbly. Add vanilla and eggs, one at a time. Blend until dough is soft but not sticky. ]Working with one half of the dough, shape into a ball on a lightly floured surface. Flatten into a rectangular shape, ¼ inch thick. Spread ½ of the filling down the center of the dough. Starting at one of the small ends, carefully roll the dough to the other small end. Pinch the edges together. Refrigerate while doing the same with the rest of the dough and filling. Cut cookies 1 to 2 inches in diameter and place on lightly greased cookie sheets. Bake for 10 minutes. Do not overbake. In a large mixing bowl, with a spoon, mix the icing ingredients. Spread icing on hot cookies.

Shortbread2 C. flour1 C. butter, softened1/2 C. confectioners' sugar1/4 t. salt1/4 t. baking powder2 T. granulated sugar1 t. cinnamon

Preheat oven to 350 degrees F. Lightly grease a 9 inch square pan. Mix all ingredients, except granulated sugar and cinnamon, with mixer at medium speed until well mixed. Pat dough into pan. Mix granulated sugar and cinnamon. Sprinkle over dough. Bake for 30 to 35 minutes. Cut into bars while warm.

Cherry Cobbler Submitted by: Mary Lehmann

" This is a very good recipe from a neighbor, and it is requested often. Fresh or frozen cherries may be used in this recipe. "

Ingredients:

3 tablespoons butter, melted1 cup all-purpose flour1/4 teaspoon salt1 teaspoon baking powder1/2 cup milk1 cup white sugar1 tablespoon cornstarch1 cup boiling water3 1/2 cups fresh cherries, pitted3/4 cup white sugar

Directions:

Mix 3/4 cup sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries. In a small bowl, combine 1 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough. Bake at 350 degrees F (175 degrees C) for 45 minutes. Serve warm.

Makes 1 - 9 inch square cobbler

Cherry Cobbler II Submitted by: Jan Lester

" This was handed down by my Grandmother. You can use any kind of fruit filling. If using cherry, pie filling can be substituted with 2 cups fresh cherries. "

Ingredients:

1/2 cup butter1 cup all-purpose flour1 cup white sugar1 teaspoon baking powder1 cup milk1 (21 ounce) can cherry pie filling

Directions:

Preheat oven to 275 degrees F (135 degrees C). Place butter or margarine in a 9x13 inch baking dish and set on oven rack to melt. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk. Remove baking dish from oven as soon as butter or margarine is melted. Pour flour mixture into dish, but DO NOT STIR. Pour fruit evenly into pan, and DO NOT STIR. Raise oven temperature to 350 degrees F (175 degrees C). Bake cobbler for 50 to 60 minutes, until golden brown.

Makes 12 servings

Too Easy Peach Cobbler Submitted by: Joan Spinasanto

" Cobber made with slices of white bread instead of the traditional biscuit dough. "

Ingredients:

6 fresh peaches - pitted, skinned, and sliced1 1/2 cups white sugar2 tablespoons all-purpose flour1 egg1/2 cup butter5 slices white bread

Directions:

Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch square baking dish. Cut crust from bread slices, and cut each into 4 or 5 slices. Spread fruit into prepared pan, and cover witha layer of bread slices. Beat together butter or margarine, sugar, flour, and egg. Pour mixture over the fruit and bread. Bake for 35 to 45 minutes, or until golden brown.

Strawberry Cobbler Submitted by: Eleanor Johnson

" Serve with cream or ice cream. "

Ingredients:

3 cups strawberries, hulled1/2 cup white sugar1 tablespoon cornstarch1 cup water2 tablespoons butter, diced1 cup all-purpose flour1 tablespoon white sugar1 1/2 teaspoons baking powder1/2 teaspoon salt3 tablespoons butter1/2 cup heavy whipping cream

Directions:

Preheat oven to 400 degrees F (205 degrees C). Butter a 2 quart baking dish. Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter. Sift together the flour, sugar, baking powder, and salt.

Blend in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft.

Spoon on top of berries. Bake for 25 minutes.

Makes 1 cobbler

Grandma’s Egg Custard Pie Submitted by: Marles Riessland

" This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category. "

Ingredients:

1 (9 inch) unbaked pie crust3 eggs, beaten3/4 cup white sugar1/4 teaspoon salt1 teaspoon vanilla extract1 egg white2 1/2 cups scalded milk1/4 teaspoon ground nutmeg3 drops yellow food coloring (optional)

Directions:

Preheat oven to 400 degrees F (205 degrees C). Mix together eggs, sugar, salt and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring. Line pie pan with pastry and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 30 to 35 minutes or until a knife inserted near center comes out clean. Cool on rack.

Makes 1 - 9 inch pie

Strawberry Cheese Pie Submitted by: Marion Goldstein

" This is the 1999 American Pie Council’s National Pie Championship's first place winner in the Cream Pie Category. "

Ingredients:

1 1/3 cups all-purpose flour1/2 teaspoon salt4 tablespoons shortening2 tablespoons butter3 tablespoons cold water1 (8 ounce) package cream cheese, softened3/4 cup confectioners' sugar1 teaspoon vanilla extract1 cup heavy whipping cream, whipped1/2 teaspoon almond extract1/4 cup chopped almonds4 cups fresh strawberries, halved1/4 cup currant jelly

Directions:

Combine flour and salt in medium bowl. Cut in shortening and butter until all the flour is blended to form pea-sized crumbs. Sprinkle with water one tablespoon at a time. Toss lightly with a fork until dough forms ball. Chill dough 15 to 30 minutes. Roll dough between two sheets of wax paper into an 11 inch circle. Remove top sheet of wax paper and lay into 9 inch pie pan. Prick bottom and sides of pie shell thoroughly to prevent shrinkage. Bake at 425 degrees F (220 degrees C) for 10 to 15 minutes or until lightly browned. Cool to room temperature. Combine cream cheese and confectioner’s sugar in medium bowl. Beat with electric mixer at medium speed until smooth. Beat in vanilla and almond extracts. Fold in whipped cream and almonds by hand until well mixed. Pour into cooled crust. Refrigerate until firm. Decorate pie with strawberries fully or just around the edge. Heat jelly in microwave oven just until soft and brush carefully over strawberries until glazed. Refrigerate until serving.

Makes 1 - 9 inch pie shell

Chocolate Raspberry Cloud Submitted by: Emily Lewis " This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a storebought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate. " Ingredients:

1 1/2 cups finely crushed chocolate wafer cookies3 tablespoons butter, melted

2 cups heavy whipping cream1/2 cup white sugar1 teaspoon vanilla extract1/2 cup raspberry syrup1 (9 ounce) package thin chocolate wafers1/4 cup fresh raspberries (optional)mint leaves for garnish, optional2 tablespoons semisweet chocolate curls (optional)

Directions:

To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon.

Refrigerate until firm. To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup. Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust.

Cover with a layer of chocolate cookies.

Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies.

If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan.

Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture.

Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.

Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.

Makes 1 - 9 inch pie

Apple Pie III Submitted by: Susan Gills

" This is the 1999 American Pie Council's National Pie Championship first place winner in the Apple Pie Category. Transparent apples are a type of green apple, and are not always readily available. In that case, Granny Smith apples may be used for all six apples. "

Ingredients:

3 'transparent' apples - peeled, cored and sliced3 Granny Smith apples - peeled, cored and sliced1/3 cup white sugar1/4 cup all-purpose flour1/4 teaspoon ground cinnamon2 cups all-purpose flour1 teaspoon salt2/3 cup shortening3 tablespoons butter1/4 cup cold water1 tablespoon half-and-half1 teaspoon white sugar

Directions:

Place apple slices into a large bowl. In a small bowl, mix together 1/4 cup flour, 1/3 cup sugar, and cinnamon, and then sprinkle over apples. Cover, and let sit overnight in refrigerator. When you are ready to make the pie, begin by making the pastry. In a large bowl, mix together 2 cups flourand salt. Cut in the shortening and 2 tablespoons butter until the mixture is the consistency of cornmeal.Make a well in the center of the mixture, and add cold water. Stir together to form a ball. Let rest 20 minutes. Roll out dough, and place in pie pan. Spread apple mixture into the pastry lined pan, and dot with 1 tablespoon butter. Cover with top crust, and seal the edges. Use pastry brush to lightly brush half-and-half over the top crust. Sprinkle with 1 teaspoon sugar. Bake in a preheated 400 degrees F (205 degrees C) for 10 minutes. Turn oven to 350 degrees F (175 C). Continue cooking for 30 to 40 minutes, or until crust is golden brown.

Makes 1 - 9 inch pie pan

Blackbottom Pie III Submitted by: Janell

" This one is 'rumless,' but fantastic. It's what our family members request to have on their birthdays instead of birthday cake. "

Ingredients:

1/2 cup white sugar1 tablespoon cornstarch3 egg yolks, beaten2 cups milk1 cup semisweet chocolate chips1 teaspoon vanilla extract1 (.25 ounce) package unflavored gelatin1/4 cup cold water3 egg whites1/2 cup white sugar1 cup heavy whipping cream2 tablespoons semisweet chocolate curls (optional)1 (9 inch) pie crust, baked

Directions:

Mix 1/2 cup sugar and cornstarch in a small bowl.

Place egg yolks in a separate bowl and slowly whisk in scalded milk. Whisk in sugar mixture, then pour this mixture into top of a double boiler.Cook, stirring constantly, until mixture coats the back of a spoon. Remove from heat. Place 1 cup of hot custard mixture in a small bowlStir in chocolate chips until mixture is smooth and chocolate is melted. Pour into bottom of baked pastry shell and chill in refrigerator. Soften gelatin in cold water for 5 minutes.Stir into remaining custard mixture. Chill until mixture is slightly thickened. Beat egg whites until foamy in a medium glass or metal bowl. Continue to beat while slowly adding 1/2 cup sugar, until whites form stiff peaks. Fold whites into custard mixture. Pour this mixture genyly over chocolate layer in pastry shell. Chill until completely set, at least 4 hours. Just prior to serving, whip 1 cup cream until stiff. Garnish pie with whipped cream and chocolate curls if desired.

Makes 1 - 9 inch pie

Double Layer Pumpkin Pie Submitted by: Joyce

" Rich and creamy. "

Ingredients:

4 ounces cream cheese, softened1 tablespoon milk1 tablespoon white sugar1 1/2 cups frozen whipped topping, thawed1 (9 inch) prepared graham cracker crust1 cup cold milk2 (3.5 ounce) packages instant vanilla pudding mix1 (15 ounce) can solid pack pumpkin puree1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves

Directions:

Mix cream cheese, 1 tablespoon milk, and sugar in large bowl with wire whisk until smooth.

Gently stir in whipped topping.

Spread onto bottom of crust. (Helpful hint: Soften cream cheese in microwave on high 15 to 20 seconds.) Pour 1 cup milk into large bowl.

Add pudding mixes, pumpkin, and spices. Beat with wire whisk until well mixed. (Mixture will be thick.)

Spread over cream cheese layer. Refrigerate 4 hours or until set.

Garnish with additional topping, if desired.

Store leftover pie in refrigerator.

Makes 1 -9-inch pie

Fantastic Pie Submitted by: Luvtacook " The flavors of tart lemon, rich cream cheese, and buttery, nutty pastry mingle in this delicious dessert the whole family will love. Easy 3-steps to prepare. You can even experiment with different pudding flavors if you like! Choose any nut you like to add to crust. "

Ingredients:

1 1/4 cups all-purpose flour1/2 cup plus 3 tablespoons butter, softened3/4 cup chopped pecans1 (8 ounce) package cream cheese, softened1 1/2 cups confectioners' sugar1 1/2 cups nondairy whipped topping1 (8-serving size) package instant lemon pudding mix3 cups cold milk1 1/2 cups nondairy whipped topping

Directions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, softened butter, and 3/4 cup chopped nuts until a soft dough forms. Press dough into bottom and sides of a 9 inch deep-dish pie pan. Bake in preheated oven for 30 minutes. Allow to cool completely. In a medium mixing bowl, beat together softened cream cheese and confectioners' sugar until fluffy.

Fold in 1 1/2 cups nondairy whipped topping. Spread mixture into cooled crust. In a medium bowl, whisk together pudding mix and cold milk until smooth. Allow to set up 5 minutes, then spread over cream cheese layer.

Top with remaining whipped topping and sprinkle with remaining nuts.

Refrigerate at least 2 hours before serving.

Makes 1 - 9 inch deep dish pie

Fruity Tart Submitted by: Jennifer

" Cutting up all the fruit takes a bit of time, but the rest is easy as pie. Use any fruit of your liking. "

Ingredients:

1 (9 inch) pie crust, baked1 (4.5 ounce) package cook and serve vanilla pudding3 cups milk1/2 cup fresh strawberries, sliced1/2 cup fresh blueberries1 cup fresh peaches, pitted and sliced1/2 cup fresh raspberries1 cup kiwi, sliced1/4 cup any flavor fruit jam

Directions:

Combine pudding mix and milk in a medium saucepan.

Cook according to package directions.

Pour pudding into pastry shell and refrigerate until cool and firm.

Arrange fruit on top of pudding layer. Place jam in a small saucepan over low heat, stirring occasionally until runny.

Using a pastry brush, coat fruit with jam. Now hide in the closet and eat the whole thing yourself.

Makes 1 - 9 inch pie

Lemon Lush Pie Submitted by: Mary Ann Benzon

" This pie is a real winner. "

Ingredients:

1 (9 inch) pie crust, baked1 cup white sugar3 tablespoons cornstarch1 cup milk1/4 cup lemon juice3 egg yolks, beaten1/4 cup butter1 tablespoon lemon zest1 cup sour cream

Directions:

In a medium saucepan, combine sugar and cornstarch.

Stir in milk, lemon juice, and egg yolks.

Cook over medium heat until thick, stirring constantly.

Remove from heat, and stir in butter or margarine and lemon peel.

Cool slightly.

Fold in sour cream.

Spread filling in crust.

Refrigerate for 2 hours until set.

Store in the refrigerator.

Makes 1 - 9 inch pie

Vinegar Pie VII Submitted by: Sue

" This vinegar pie recipe is more simple and quick than most. "

Ingredients:

1 (9 inch) pie crust, baked1 cup white sugar2 tablespoons all-purpose flour2 tablespoons distilled white vinegar2 eggs, beaten1 cup water1/2 teaspoon lemon extract1 tablespoon butter

Directions:

In a double boiler, combine sugar and flour.

Mix well, then whisk in vinegar, eggs, and water.

Cook until thickened, stirring constantly.

Just before removing from heat, stir in butter or margarine and lemon extract. Pour mixture into baked pastry shell.

Chill before serving.

Top with whipped cream if desired.

Makes 1 pie

Italian Almond Cake 2-1/2 cups whole blanched almonds (or 13 oz. almond meal) 1-1/2 cups sugar 7 eggs pinch salt grated rind of one lemon 1 teaspoon vanilla extract confectioners' sugar to dust cake

Directions

If using whole almonds, grind into a fine paste in a food processor.

Add sugar and process to blend.

Place 3 whole eggs and 4egg yolks in a large bowl, reserving whites.

Beat with an electric mixer while slowly adding the almond paste.

Mix until fluffy.

Add salt, lemon rind and vanilla.

Whip the egg whites until stiff but not dry and fold into the mixture.

Butter a 9 or 10 inch springform pan, and line with well-buttered parchment (or wax) paper.

Pour the batter into the pan, and bake in a 350 degree oven for 45 minutes, or until toothpick comes out dry when inserted in the center of the cake.

Cool.

Turn the cake out of pan upside down into a serving dish, and carefully remove parchment. Dust with the confectioners' sugar.

Onion Soup Gratinée

½ cup butter, 2 cloves crushed garlic, 2 pounds onions, 5 tablespoons flour, 6 slices French bread, 2/3 cup grated Gruyère cheese, salt and pepper.

Directions

Melt the butter over medium heat.

Add garlic and onions;

Fry until golden brown;

Add flour and fry until golden;

Add 10 cups hot water;

Season with salt and pepper;

Cook at a rolling boil until the onions are tender;

Skim off any fat.

Place a slice of bread in the bottom of each of six soup bowls and sprinkle the grated cheese over; pour on the boiling soup and let stand six minutes.

Turkey Shepherd's Pie Submitted by: Angela Creighton

" A healthy twist on an old favorite. " Ingredients: 3 larges potatoes, peeled 2 tablespoons butter 1/4 cup milk 1 tablespoon olive oil 1 onion, chopped 1 pound ground turkey 1 large carrot, shredded 1 (4.5 ounce) can sliced mushrooms 1 tablespoon chopped fresh parsley 1/4 teaspoon dried thyme 1 clove garlic, minced 1 teaspoon chicken bouillon powder 1 tablespoon all-purpose flour salt to taste ground black pepper to taste Directions:

Boil potatoes until tender. Mash potatoes with butter or margarine and milk. Season with salt and pepper to taste. Set aside.

Saute onion in olive oil until soft.

Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon.

Salt and pepper to taste.

Cook and stir until meat is broken up and cooked through.

Drain.

Stir in flour. Transfer meat mixture to a deep dish pie pan or casserole.

Spread potatoes over meat, and swirl with a fork. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes are lightly browned.

Makes 1 deep dish pie

Almond Bars Submitted by: Carol

" These bars taste wonderful and are very colourful on your plate of goodies forthe holidays. Try them and your guests will rave over them. Don't be surprisedif they ask you for the recipe. "

Ingredients:

2 cups all-purpose flour1/2 cup white sugar1/4 teaspoon salt2 egg yolks3/4 cup butter1/2 cup any flavor fruit jam2 egg whites1/4 teaspoon almond extract1/4 cup white sugar1/2 cup flaked coconut1/2 cup blanched slivered almonds

Directions:

Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, stir together the flour, 1/2 cup sugar and salt.

Make a well in the center and add the egg yolks and butter. Work into the dry ingredients with your hands until well blended. Press dough into an unprepared 9x9 inch baking pan. Bake 15 to 20 minutes in the preheated oven.

When the crust cools a little bit, spread with the jam or jelly, and set aside. In a clean bowl, whip the egg whites until they reach soft peaks.

Gradually add the remaining 1/4 cup of sugar, then the almond extract. Continue to whip until the whites hold stiff peaks and sugar is dissolved.

Fold in the coconut and spread the mixture over the jam layer. Sprinkle the almonds over the top, and return to the oven. Bake for 8 to 10 more minutes until the top is lightly browned.

Cool slightly and cut into bars.

Makes 2 dozen

Coffee Liqueur Bread Pudding with Caramel Sauce Submitted by: Chess

" This is a knockout variation on a popular dessert! "

Ingredients:

8 ounces cubed day old French bread 4 tablespoons butter, melted 1/2 cup dried cherries or chopped pecans 3 eggs 3/4 cup white sugar 4 teaspoons vanilla extract 1/2 teaspoon almond extract 1 pinch salt 3 cups milk 1 cup coffee flavored liqueur 1 teaspoon ground cinnamon 1 cup packed light brown sugar 1/2 cup butter 2 tablespoons light corn syrup

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Tossbread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes. In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding. To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stiruntil smooth. Boil for 1 minute. Pour over moistened bread cubes. Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish. Bake for 45 to 50 minutes, or until golden. Serve warm.

Makes 8 servings

Corn and Crab Pudding Submitted by: Christine

" This delicious side dish has a taste of the Southwest from a poblano chili. "

Ingredients:

2 tablespoons butter 1/2 cup shallots, minced 1/4 cup poblano chili, seeded and diced 12 ounces frozen corn kernels, thawed 1 3/4 cups half and half 6 eggs 3 tablespoons all-purpose flour 1 1/2 teaspoons salt 1 teaspoon white sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1 1/2 cups crabmeat 4 tablespoons grated Parmesan cheese

Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly butter eight 3/4 cup custard cups or souffle dishes. In a heavy skillet over medium heat, melt butter. Add shallots and chili; saute until chili is tender, about 3 minutes. Puree corn in processor. Add half and half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Add crabmeat and chili mixture; stir to blend. Cover and chill. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each. Place cups in large roasting pan.

Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in centre and knife inserted into centre comes out clean.

Makes 8 servings

Old-Fashioned Rice PuddingSubmitted by: Juanita

" This pudding turns out a lovely custard texture. A great balm for those seeking a return to some of the old-fashioned foods of their youth! We like it best because it is oven-baked and not made on the stove top. "

Ingredients:

2 eggs, beaten 4 cups milk 1/2 cup white sugar 1/2 cup uncooked white rice 1 tablespoon butter 1 teaspoon vanilla extract 1/2 cup raisins (optional) 1/8 teaspoon ground nutmeg

Directions:

Preheat oven to 300 degrees F (150 degrees C). Grease a 2 quart casserole pan. Beat eggs and add milk. Stir in white sugar, uncooked rice, butter or margarine, vanilla extract, raisins, and nutmeg. Pour into prepared pan. Bake uncovered, for 2 hours and 30 minutes. Stir frequently during the first hour. Serve warm, cold, or room temperature.

Makes 2 quart casserole

Raisin Pudding Submitted by: Aldana Villata

" I can assure it is delicious! "

Ingredients:

1 1/8 cups butter 1 1/3 cups white sugar 4 eggs 2 1/2 teaspoons grated lemon zest 3 1/2 cups all-purpose flour 4 teaspoons baking powder 1 1/2 cups raisins 1/2 cup brandy

Directions:

Soak raisins in brandy for 1/2 hour. Preheat oven to 350 degrees F (175 degreesC). Grease a 10 inch, round pan. Cream butter with sugar. Add 4 eggs, lemon zest, flour, and baking powder. Mix well . Add brandy and raisins. Bake for about 50 minutes. Cut into wedges to serve.

Makes 6 servings

Rice Pudding Submitted by: Sue

" This is my Mom's recipe for homemade creamy rice pudding. Hope you enjoy it. "

Ingredients:

1 cup cooked white rice1 quart milk½ cup white sugar¼ teaspoon salt2 eggs, beaten1/2 teaspoon vanilla extract1 teaspoon butter1 pinch ground nutmeg

Directions:

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. In a 2 quart saucepan over medium heat, scald the milk and remove from heat.

Add the rice, sugar and salt.

Mix well and slowly add the eggs and vanilla.

Pour mixture into a 2 quart baking dish.

Sprinkle nutmeg on top.

Bake for 40 minutes. Stir pudding after 20 minutes.

Makes 6 servings

Vanilla Pudding Submitted by: Sandra

" This is an easy and very nice tasting dessert. It goes well after a heavy meal or when you want something slightly sweet. "

Ingredients:

1/3 cup white sugar 3 tablespoons corn starch 1/4 teaspoon salt 2 1/2 cups milk 1 1/2 teaspoons vanilla extract

Directions:

In a saucepan, combine the sugar, corn starch and salt.

Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes. Pour into individual molds rinsed with cold water; chill until firm and unmold.

Makes 5 to 6 servings

Spanish almond cake, raspberry sauce

the tortebeat 50g sugar with 4 egg yolks

stir in¼ cup brandy50ml sweet olive oilzest lemon175g finely ground almonds

beat egg whites till hold soft peaksadd 50g sugar gradually

fold whites into almond mix using metal spoon

add to paper case (or baking tin)bake at 175C for 40 min

raspberry sauce½ cup red wine1½cups sugar25og raspberriesjuice of ½ orangeboil softlycool completelyadd 250g raspberries

Asparagus SoupSubmitted by: Heather Simpson

" Spring-fresh taste of asparagus--any time! "

vanilla essence ½ teaspoonlarge potatoes, peeled 4

chicken bouillon 2 cubesasparagus spears 2 (10 ounces) cans

fennel seed 1Tbspground black pepper to taste

fennel greenery (optional)

Boil and mash potatoes. Puree in a blender, and set aside.

Dissolve bouillon in water in large pot, following the directions on the package. Add asparagus spears Stir until spears are dissolved.

Stir in the potatoes.

Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired.

Serve hot.

Makes 8 servings

Feijoa Cobbler

Serves 6

Feijoa Cobblerpreheat oven to 180C

halve medium feijoas 25

scoop flesh into small baking dish

addbutter a littlesugar a sprinkling

place in oven and allow to soften

creamcaster or white sugar 1 cup

butter 100g

add

flour 1 cup (125g)baking powder 1 ½ tsp

salt ½ tspmilk 250ml

vanilla essence ½ tsp

mix till smooth

remove baking dish from ovenpour batter over fruit to covercook for 30 minutes or till golden brown

Cobbler is a dessert that is similar to crumble but using a batter instead of the crunchy topping. It is great on cold evenings served hot with some crême Anglaise (custard) but is just as good served cold with ice cream. It is extremely easy to make and stores in the fridge well for a couple of days. In fact it should be allowed to cool first before serving to allow it to absorb all the liquid from the feijoas.

Cassata Siciliana Canoli Cake

Ingredients1/4 cup of milk 2 tablespoons, plus 2 teaspoons butter 8 eggs 2 cups, plus 2 tablespoons sugar 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla 2 cups fresh ricotta cheese 1 cup confectioners' sugar 1 tablespoon pure vanilla extract 3 tablespoons rum 3 tablespoons candied lemon peels, finely chopped 3 tablespoons candied orange peels, finely chopped 4 tablespoons chopped pistachio nuts 1/4 cup heavy cream, whipped until stiff 1/4 cup Grand Marnier or Cointreau, or other orange liqueur 1 1/2 cups sweetened whipped cream 3 cups semisweet chocolate, cut into pieces 1/2 cup cold espresso coffee 1/2 pound cold butter, cut into cubes

InstructionsPreheat the oven to 350 degrees F. Heat the milk and 2 tablespoons of butter together in a small saucepan.Combine the eggs and sugar together using an electric mixer fitted with a wire whip. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. Add the heated milk and butter slowly with the machine running.

Sift the flour, baking powder and salt together in a mixing bowl. Fold the flour mixture into the egg mixture and mix thoroughly, so that there are no lumps and the mixture is smooth. Fold in the vanilla.

Grease a half sheet pan (13-by-18-by-1-inch pan) with 2 teaspoons of butter. Sprinkle with a tablespoon of sugar.

Pour the cake batter into the pan and bake for about 25 minutes, or until the cakes spring back when touched.

Cool for about 2 minutes. Loosen the edges of the cake using a thin knife and flip onto a wire rack.

Whisk the cheese, sugar, vanilla and 2 tablespoons rum in a mixing bowl. Mix well. Add 2 tablespoons each of the candied citrus and 2 tablespoons of the nuts. Mix well. Fold the whipped cream into the mixture. Mix well.

Cut the cake lengthwise into 4 equal pieces. Trim the edges of the cake to fit a 10-inch loaf pan. Brush the tops of each cake with the orange liqueur. Line the bottom of the loaf pan with parchment paper.

Place one piece of the cake on the bottom of the pan. Spread 1/3 of the cheese filling evenly over the piece of cake. Repeat the layering with the remaining cake and cheese filling. Cover with plastic wrap and refrigerate for 2 hours.

Remove from the refrigerator and unmold the cake. Place the cake on a wire rack with a sheet pan underneath. Spread the top and sides of the cake with the sweetened whipped cream. Place the cake in the refrigerator and chill for 1 hour.

Add the chocolate and coffee in a saucepan, over medium heat. Stir until the chocolate is melted. Stir in the half pound of butter and remaining tablespoon of rum. Mix well. Cool the mixture until it is spreadable. Pour the chocolate frosting over the entire cake. Place the cake back in the refrigerator and chill for 2 hours, until the cake sets.

Remove the cake from the refrigerator. Lift it from the rack carefully, using a long spatula and place on a serving plate. Garnish with a sprinkle of the remaining nuts and candied citrus. Slice and serve. Yield: 10 servings

Per serving: 1,002 calories; 58 g fat (34 g saturated fat; 52 percent calories from fat); 108 g carbohydrates; 287 mg cholesterol; 487 mg sodium; 16 g protein; 4 g fiber.

Brown Windsor Soup

1.4lt (2½ pints) Beef stock 350g (12oz) Stewing steak 25g (1oz) Butter 1 Small Onion 1 Leek 1 Small Carrot, diced 1 tbsp Flour 1 Bouquet Garni 1 tbsp Parsley, chopped

Finely chop the onion and green part of the leek, dice the carrot. Melt the butter in a large saucepan and cook the onion gently without colouring for 2-3 minutes. Add the leek and carrot, cover and allow to sweat for 5 minutes. Cut the beef into small cubes, and cook until browned on all sides. Mix the flour with a little stock to form a paste. Add this mixture and the remaining stock to the pan. Bring to the boil. Add the bouquet garni, cover and simmer very gently for 2 hours. Remove the bouquet garni. Either pass through a fine strainer or liquidise the soup. Serve garnished with parsley.

Braised Chicken in White Wine and Mustard

Poulet Braisé au Vin Blanc et à la MoutardeServes 6

Light, perfumed white wine such as a Sauvignon Blanc 1 cup, 8fl oz, 250 mlDijon-style mustard 3 tbsps, 45ml

Extra-virgin olive oil 2 tbsps, mlChicken with giblets, cut in serving pieces 1 3 ½ - 4 lb, 1.75kg – 2kg

Onions 2 mediumFine sea salt and freshly ground black pepper

Flat leaf parsley, to garnish

Preheat the oven to 4750F (2450C)

Whisk together the wine and the mustard in a small bowl. Reserve.

Heat the olive oil in a large, flameproof baking pan or skillet over medium heat Brown the chicken on all sides, whish will take 6 to 8 minutes. Remove each piece of chicken from the pan as it

brownsAdd the onions to the pan, stir and cook 4 – 5 minutes until they are tender and turning slightly golden at the

edges.Return the onion to the pan along with the gibletsSeason with the salt and pepper

Pour the wine and the mustard mixture over the chickenPlace the pan in the centre of the ovenBake until the chicken is golden on top (about 25 minutes)

Turn each piece and continue till the chicken is baked through (about 25 minutes more)

Transfer the chicken to a serving platter.Place the pan over a low heat and, using a wooden spatula, stir the cooking juices in the pan, scraping up any

browned bits that have stuck to the bottom.Taste the sauce for seasoning and thenPour it evenly over the chickenGarnish the platter with the parsley sprigs and serve

From: On Rue Tatin (Susan Loomis)

Normandy Mussels

Moules à la NormandeServes 6 to 8

Mussels 3kg, 6lbFirmly packed flat-leaf parsley leaves a cup

Small shallots, sliced in half, then cut into paper-thin slices 2

Dried bay leaves 4Cider vinegar ¼ cup, 60ml, 2 fl oz

Sea salt and freshly ground black pepper

Debeard the mussels just before cooking them. Gently but firmly pull out the byssus, or group of fine threads that hang from their shells

Rinse them well in cool fresh water and place them in a large stockpot.Add coarsely chopped parsley, shallots, bay leaves and vinegar

Shake the pot so that all the ingredients are blendedBring the liquid to a boil over a high heat

Reduce the heat to medium high when it is boiling and cover the potCook the mussels till they just open and for one minute more, shaking the pan from time to time so that they cook

evenly and removing any that are wide open so that they don’t overcookRemove any that still have not opened after 2 or 3 minutes and discard them

Transfer the cooked mussels to a large serving bowl, or simply return all of the mussels to the stockpot. Season them generously with pepper and serve

From: On Rue Tatin (Susan Loomis)

Melting Apple Custard

Fondant aux Pommes VanillésServes 4 to 6

Tart cooking apples 1.5kg, 3lbUnsalted butter 7 tbs, about 100g, 3 ½ oz

Sugar 1 cup, 210g, 7 ozCalvados (optional) 6 tbs, 90ml, 3 fl oz

Large eggs 3Egg yolks 2

Double cream, not ultra-pasteurized 1 ¼ cups, 300ml, ½ pint

Preheat the oven to 2200C (4250F)

Cut the apples in quarters.Heat the butter in a skillet over medium high heat.Add the apples when the butter is foamy

Sauté them till they are golden all over (about 10 minutes)Add half the sugar & cook till the sugar has caramelized, shaking the pan so that the apples and sugar are moving

across it and the sugar doesn’t burn.Pour the Calvados into the pan and swirl it around.Light a match over the Calvados, standing back so you don’t get burned, and flame away the alcohol, swirling the

pan till the flames die down

Transfer the apples to a 6-cup (1/5L, 2 ½ pint) non-reactive charlotte or soufflé mould

Scrape the seeds from the vanilla bean, Whisk together the eggs and the egg yolks in a medium sized bowl and then whisk in the vanilla seeds.Whisk in the remaining sugar and the cream until the mixture is combinedPour the mixture over the applesBake in the centre of the oven till the top is golden and puffed (about 35 minutes).

Remove from the oven and present the dessert, serving after it has cooled for about 20 minutes

From: On Rue Tatin (Susan Loomis)

Kumara Mash with Ginger

Large kumara 2Ginger, peeled and grated 50g

Brown sugar 1 tbsButter 1 tbs

Salt to tasteFreshly ground white pepper to taste

Boil the kumara in salted water till tenderDrain well

Mash with the ginger, brown sugar and butter

Season with salt and pepper

Mushroom SoupServes 4

Fresh mushrooms 1 kg, 2lbDiced potatoes 3 cupsSliced carrots 1½ cups

Garlic 1 cloveOnion 1 tbs

Chopped parsley 1 tbsOil for Roux ¼ cup

Flour for Roux 4 – 5 tbsp

Place carrots and potatoes in approximately 4 quarts of water.Add sliced mushrooms, parsley, and onion, when carrots and potatoes are partially cooked;

Cook until tender.

Make a roux of approximately 4 to 5 tablespoons flour, 1/4 cup oil, lightly brown in frying panMix roux slowly into soup broth. Add water if too thick

For a richer soup, use chicken or beef broth.

Feijoa CobblerServes 6

medium feijoas 25caster sugar or white sugar 1 cup

butter 100gSR flour 1 cup (1tsp b. powder per cup of flour)

Milk 250 mlVanilla essence 1.2 tsp

Preheat oven to 180C.

Halve feijoas and scoop out flesh with a spoonPlace flesh into a small baking dish with a sprinkling or sugar and a little butter and allow to soften in the oven.

Cream sugar and butterAdd flour, then milk and vanillaMix until smooth

Remove baking dish from oven and pour the batter over the fruitReplace in oven and cook for 30 minutes or until golden brown

Serve hot with some creme Anglaise (custard) or cold with ice cream.

Can be stored in the fridge for a couple of days. In fact it should be allowed to cool first before serving to allow it to absorb all the liquid from the feijoas.

Panna Cotta

unflavored g elati n 1 envelope (approx. 2 teaspoons)milk ½ cup

heavy cream* 2½ cupssugar ½ cup

pure vanilla extract 2 teaspoonsOR vanilla bean 1

fresh b erries 1 cup, washed, drained, and sweetened to taste**fresh mint 6 sprigs

*Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.**Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peel as necessary and cut them into thin slices or bite-size pieces.

Sprinkle the gelatin over 1/2 cup milk in a small bowlLet stand till gelatine is softened – about 5 minutesCombine heavy cream and sugar in a large saucepan

Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor).

Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolvedRemove from heat and remove vanilla bean  pod

Add the softened gelatin mixture and whisk to completely dissolve the gelatinStrain hot cream mixture into a large glass measuring cup with a pouring spout. Don't skip the straining step as it

removes any bits of undissolved gelatin and insures a nice smooth dessert. Don’t let the cream mixture cool before straining

Pour into ramekins or custard cupsRefrigerate for at least 3 hours or overnight

Dip bottom of each ramekin carefully in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down).

Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Garnish with berries or fruit of your choice.

Makes 4 to 6 servings (depending on size of the custard cups).

Topping Variations:Strawberries and Balsamic Vinegar

Strawberries, thinly sliced 2 (1-pint) baskets)balsamic vinegar 3 tablespoons

sugar 1 tbspfreshly ground black pepper ½ tsp

toss strawberries balsamic vinegar, sugar, and pepper in a large bowl to combineLet stand 30 minutes, tossing occasionally

spoon strawberries over and around the panna cotta serve

Cranberry-Orange Sauce

orange juice ¾ cup freshfresh or frozen cranberries ¼ cup

sugar 1 ½ tbsp sugarsimmer orange juice, fresh or frozen cranberries, and sugar in a small saucepan, until cranberries are

softened – about 7 minutespuree mixture in a blender until smooth (use caution when blending hot liquids)

pour sauce through a sieve through a small bowl, pressing hard on solids and discard solidscool sauce

Blueberry Sauce

Water 1 cupSugar 1 cup

Fresh blueberries 2 ½ cupsVanilla extract 1 tbsp

Balsamic vinegar 1 tsp

Combine water and sugar in a saucepan over medium heatStir and cool until sugar dissolves

Increase heat to medium-high and bring to a slow boilContinue

cooking stirring occasionally until mixture is reduced by halfRemove from heat and stir in balsamic vinegar

Add blueberries and process in a food processor or blender until a clunky puréeAdd blueberry purée into hot syrup

Cover and refrigerate until reaquiredSpoon cranberry-orange sauce over and around the panna cotta and serve

Strufoli (Italian Honey Balls)

Flour 2 cupsEggs 2Salt ¼ tOil 2 cups (for frying)

Sugar ½ cupHoney ½ cup

Pine nuts or slivered almonds 2TCandy sprinkles 1T

place 1 cup flour in a large bowladd eggs and salt

mix and knead gentlyadd flour, enough to make a soft dough

divide in halfroll each half into ¼” stripscut each strip into small (¼” to ½”) piecesroll into little balls

spread on floured boardheat oil in a deep frying pan over medium heat

fry balls, a few at a time until golden (1 or 2 minutes)drainblend honey and sugar in deep frying pan

stir constantly over low heat until sugar has dissolved and mixture is smooth (about 5 minutes)

add fried ballsstir with a wooden spoon until coated

arrange in a mound on a serving platedecorate with nuts and sprinkles

let cool before serviing

Risotto

Rice 3 cupsOnion 1 small

Butter or Olive Oil abundantWhite Wine 1 cup (250ml)

Very Hot Stock 1.5lCold Butter

Parmigiano or Grana-Padano cheese 1 1/3 cups (120g)Other ingredients

To serve 6

The tostaturaCook onion till transparent

Cook rice briefly in abundant olive oil or butter to coat each grain in a film of fatAdd warmed white wine and allow rice to absorb this

Raise heat to medium high

Add very hot stock in small amounts while stirring gently and almost constantly to loosen the starch from the outside of the rice grains into the surrounding liquid, creating a smooth, creamy-textured liquid

Taste to determine whether the risotto is ready – a total time of about 17 minutes from when the wine evaporated

The mantecatura

Whip in diced cold butter and finely grated Parmigiano or Grana-Padano cheese to make the texture as creamy and smooth as possible

Add other ingredients at some stage. Omit cheese if the risotto contains fish or seafood