sarika 1

sarika 1

Skinny Apple Crisp Ice Cream

Skinny Apple Crisp Ice Cream

It’s light enough to forget about dinky 1/2 cup servings and just have a whole cup (yay. 1/2 cup sugar. 1/4 cup Stevia In The Raw® (count this as 1/4 cup sugar if you’d like to replace it with another sweetener). 1 envelope unflavored gelatin. 11/2 cups (112 oz. 1 egg, at room temperature. 3 cups (2 12 oz. 1/4 cup raisins. 1 tsp lemon juice. 1 tbs brown sugar. 1/2 tsp cinnamon. 1/8 tsp nutmeg. 1/4 cup quick-cooking rolled oats. 1 tbs whole wheat flour. 1 tbs brown sugar. 1/2 tsp cinnamon. 1 tbs olive oil. 1. Once the apples have baked 25 minutes, sprinkle this mixture over top of them and return them to the oven uncovered for about 15 more minutes. Once it’s totally frozen, let it thaw for about 1/2 an hour to scoop out servings. 160mg sodium. 10. vitamin A 10%. 1/2 cup sugar. 1/4 cup. 1/4 cup sugar. 1 envelope unflavored gelatin. 11/2 cups. 112 oz can. 1 egg. 2 12 oz cans. 1/4 cup raisins. 1 tsp lemon juice. 1 tbs brown sugar. 1/2 tsp cinnamon. 1/8 tsp nutmeg. 1/4 cup quick. 1 tbs whole wheat flour. 1 tbs brown sugar. 1/2 tsp cinnamon. 1 tbs olive oil. 1. 160mg so
Vampire Poke Cake

Vampire Poke Cake

31 Days of Halloween – Day 1. Vampire Poke Cake is a throwback to the late 1970′s Jell-O recipes (I have a fairly substantial collection of these recipes).   15 mins.  15. 1 box (1 lb 2. 1 cup boiling water. 1 box (4-serving size) strawberry-flavored gelatin. 1 container fluffy white whipped ready-to-spread frosting. Spray bottom only of 13×9-inch pane with cooking spray. Make and bake cake mix as directed on box for 13×9-inch pan, using water, oil and egg whites. Cool completely, about 1 hour.  1 piece Calories.  180 Fat.  1g. 2124. 15 mins. 1 box (1 lb 2. 1 cup boiling water. 1 box (4-serving size) strawberry-flavored gelatin. 1 container fluffy white whipped ready-to-spread frosting

Eclair Cakes

                                    Eclair Cake 1. 1 tsp baking powder / 1/2 pack . 150 g flour . 1 pinch salt . 1/2 tsp sugar . 120 g sugar . 10 g butter . 1 capsule vanilla . 150 ml milk . 150 g sugar / 1 cup / . 6 egg yolks 1/2 pack gelatin . 1 vanilla capsule. 1. Pour the dough mixture and bake in a preheated 220 degrees oven for 18-20 min. Bake them in a preheated oven at a temperature of 200-220 degrees for 15-18 minutes. After baking them, leave them off for 15 minutes in the oven slightly open. Add the remaining 100 ml cold milk. 10. 1 Ready cake crust. 1 Jar of jam with whole berries. 100 g Almonds. 1 liter of milk. 100 g starch. '15 gelatin. Mix 100 g of starch with 200 ml milk and 2 eggs. Let it cool, mix it with a mixer to make it more fluffy and then add the '15 pre soaked and dissolved gelatin and 250 ml pre mashed cream. 1 tsp baking powder / 1/2 pack. 150 g flour. 1 pinch salt. 1/2 tsp sugar. 120 g sugar. 10 g butter. 1 capsule vanilla. 150 ml milk. 150 g sugar / 1 cup /. 6 egg yolks 1/2 pack gelatin. 1 vanilla capsule. 1 Ready cake crust. 1 Jar of jam with whole berries. 100 g Almonds. 1 liter of milk. 2 eggs 100 g starch. '15 gelatin
Strawberry Yogurt Popsicles

Strawberry Yogurt Popsicles

1 - 24 oz container plain yogurt = 3 cups, 1 small box gelatin (flavor of your choice), sugar, water, Popsicle molds or small cups and Popsicle sticks if using cups. 1 - 4 serving size package strawberry flavored jell-o. 1 - cup water. 1/2 - cup sugar. I put all the little cups in a 9x13 inch glass plan so it was easier to place in the freezer. 1 small box gelatin. 1 - 4 serving size package strawberry flavored jell-o
Neapolitan cake (Baking Partner’s)

Neapolitan cake (Baking Partner’s)

15th Dec, 2012    December is the month for baking cakes and cookies. Preparation time – 30 minsCooking time – 30 minsDifficulty level – MediumIngredientsFor the cake – Cake flour(not self rising)  - 1 cup * ( Substitution. see notes)Ground almonds - ½ cupBaking powder - 1 tspSalt - ¼ tspEgg whites – from 8 eggs (about 1 cup)Cream of tartar - ¼ tspGranulated sugar - ¾ cupAlmond extract - ¼ tspGreen and red food coloring – to get the preferred color in the cake batterNotes *Cake flour Substitute.    For 1 cup cake flour. Pour the batter into the prepared pans and bake them for about 12 Min's. My cakes took about 18 mins. Keep the bowl and whisk in the freezer fir about 10 mins to chill and also leave the heavy cream in the refrigerator until ready to whip. Now spread about 1/3 of the whipped cream and sprinkle with coconut flakes. Sending this recipe to , "60 Days To Christmas"    Lemon kurry - innvotive recipes 2012 season 1  let's Celebrate -  Christmas, Jagruthi's page  Know your Flour, Jagruti's page 15th Dec, 2012. 1 cup. 1 cup. 1 cup cake flour. 2012 season
Green Tea Cheesecake

Green Tea Cheesecake

12 Chocolate sandwich cookies, crushed. ) packages Cream Cheese, soften1 can (14 oz. ) sweetened condensed milk1/4 cup green tea, chilled2 eggs1 egg whiteIn a medium bowl, beat cream cheese with an electric mixture until light and fluffy. 1 package of unflavored gelatin1 cup white chocolate chips11/2 cup heavy creamIn a small saucepan. sprinkle gelatin over 1/2 cup cold heavy cream. Whisk remain 1 cup heavy cream with an electric mixer on high until soft peak form. Fold into chocolate mixture 1/3 at a time until smooth. 12 Chocolate sandwich cookies. 1 can. 14 oz. 1/4 cup green tea. 1 egg white
Strawberry Mousse Cake

Strawberry Mousse Cake

1 box Duncan Hines Strawberry Cake Mix2 Eggs8 oz. Sour Cream1/4 cup vegetable oil1/2 cup hot waterFor Mousse Layer. 1 package of unflavored gelatin2 Tbsp. cold water1 bag (16 oz. ) White chocolate chips, about 2 cups2 1/2 cups Heavy whipping cream1/4 cup sugarPinch of saltFor Jelly Layer. 1 small box of strawberry Jell-ODirections. Add 1 cup of heavy whipping cream and heat in the microwave for 2 minutes. Pour 1 bag of white chocolate chips in the hot cream mixture. In another medium bowl, mix 11/2 cup heavy whipping cream, 1/4 cup sugar and pinch of salt together. Fold the whipped cream 1/3 at a time into the cooled white chocolate mixture, until well blend.   1 box. 1 bag (16 oz. 2 1/2 cups Heavy whipping cream
Beautiful Disaster

Beautiful Disaster

4 large eggs100g castor sugar120g cake flour20g corn flour30g canola oil30ml soy milk1/2 tsp vanilla essenceFor pudding. 900ml unsweetened, soy milk120g castor sugar3 1/2 tsp agar-agar powder in 50g water2 egg yolks with 20g custard powder in 30g water1/2 tbsp gelatine dissolved in 20g waterMethod. (1) Preheat oven to 180°C. (2) Whisk eggs and sugar at high speed for 8-10 minutes until a ribbon like texture is formed. Lower the speed of electric mixer and whisk for another 1-2 minutes. (4) Fold in 1/3 of sifted flour until blended. (1) Cook soy milk and sugar until boil. 100g castor sugar. 120g cake flour. 1/2 tsp vanilla essence. 120g castor sugar. 3 1/2 tsp agar. 1/2 tbsp gelatine
Lemon Mousse with Tropical Fruits and Raspberry Sauce

Lemon Mousse with Tropical Fruits and Raspberry Sauce

Macerate 1 cup of fresh berries with 3 table­spoons of sugar and 1 tablespoon of Drambuie for an hour or two, then purée the berries and strain out the seeds. 3 lemons 1 orange3 tablespoons Drambuie1 package (1 tablespoon) unflavored gelatin1 ripe mango1 large kiwi, or 2 small3 eggs1/2 cup plus 3 tablespoons sugar1 cup heavy cream8-ounce package frozen raspberries, thawedSteps in preparation. Squeeze enough lemon juice to measure 1/2 cup and strain juice. If necessary to make 1/2 cup juice, squeeze orange and add to lemon juice. Peel kiwi, cut crosswise into 1/4-inch-thick slices, and set aside. Bring juice mixture to a simmer over low heat until gelatin dissolves, 1 to 2 minutes. Pour mixture into me­dium-size bowl, cover, and refrigerate until cooled, about 10 minutes. With whisk, beat egg yolks with 1/2 cup sugar until thick and lemon colored. Cover with plastic wrap and refriger­ate until chilled and set, at least 1 hour. 1 cup of fresh berries with 3 table­spoons of sugar and 1 tablespoon of Drambuie for an hour or two, then purée the berries and strain out the seeds. 1 orange. 1 package. 1 tablespoon. 1 ripe mango. 1 large kiwi, or 2 small. 1/2 cup plus 3 tablespoons sugar
Mango Mousse Cake

Mango Mousse Cake

3 Large Eggs1/2 to 3/4 C All purpose flour1tbspCornflour1/2 to 3/4 C Granulated Sugar1/2tsp Vanilla essence1/2tsp Baking powder2tsp Melted ButterA pinch saltFor Mango Mousse. 11/2 tbsp Gelatine1/4 c Water1 pckt Whipping Cream3 to 4 tbsp Sugar1 c Fresh Mango puree1/2 c Mango cubesFor Mango Glaze Topping. 1/2 c Mango puree10 grms Gelatine4tbsp WaterMethod. 1. Preheat the oven at 200 degree C for 15 mins. 10. Bake the cake at 165 degree C for 15 mins or till the tester comes out clean. 1. Soak the gelatine in water for 10 mins. 1. Soak the gelatine in water for 10 mins. 1. 10. 11. 12. 13. 14.   1/2 t. 1tbsp C. 1/2 t. 1/2tsp Vanilla essence. 1/2tsp Baking powder. 11/2 tbsp Gelatine. 1/4 c Water. 1 c F. 1/2 c Mango. 1/2 c Mango puree. 10 grms Gelatine. 15 min. 165 degree C. 15 mins or. 1. 10. 11. 12. 13. 14
Pumpkin Custard Graham Cracker Parfaits and a Delicious Food Show Giveaway

Pumpkin Custard Graham Cracker Parfaits and a Delicious Food Show Giveaway

1/2 cup canned pumpkin. 1 tsp cinnamon, ginger, allspice. Whip 1 cup whipping cream with 2 tbsp of sugar until it forms peaks or use canned whipped cream. 1 cauliflower, trimmed and cored into flourets. 1 onion, finely chopped. 1 tbsp olive oil. 1/2 cup grated mozzarella cheese. 3 tbsp greek yoghurt (I substituted 1 tbsp of cream cheese and 2 tbsp of milk). In a small bowl, combine the greek yoghurt and 1/4 cup cheese. 25-27 2013 at the Better Living Centre. Happy Planet is helping me send a lucky person two FREE tickets (value $40) for one day admission to the Delicious Food show, as well as $60 worth of Happy Planet coupons (a total $100 value for both). I will randomly select a winner, announce the lucky person and contact them before this Thursday, October 24 at 11. 1. #DFS13" or just say that you would like to go to the show this weekend. 1/2 cup canned pumpkin. 1 tsp cinnamon, ginger, allspice. 1/2 cup grated mozzarella cheese
Raspberry Peach Jello Mold

Raspberry Peach Jello Mold

 1-1/2 cups boiling water 1 pkg. (4-serving size each) Raspberry Flavor Gelatin 1 cup cold water (or peach juice from drained peaches)1 can  (15 oz. ) Peaches, drained 1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed, divided 1. 1-1/2 cups boiling water. 1 pkg. 1 cup cold water. 1 can. 15 oz. 1 tub
Buttermilk Creamsicle Salad & A Butterball Turkey Giveaway {Closed}

Buttermilk Creamsicle Salad & A Butterball Turkey Giveaway {Closed}

I found this recipe years back in a old (1970's) church cookbook and I've been making it ever since. The 2 Winners of the $20 Butterball Gift Checks are Comment #128 Hatlebersherri{at}johndeere. {com} & Comment #140 Peggy F. Giveaway starts today November 8th, 2013 and you have until 11. CST on November 10th, 2013, to leave a comment. 1 - (15oz) can mandarin orange segments, separated (reserve juice). 2 - (3oz) boxes or 1 (6oz) orange gelatin (Jell-O). 1 3/4 - cups low fat buttermilk. 1 - (8oz) container lite whipped topping (cool whip). 2013 and you have until
Orange Panna Cotta - Light & Delicate Dessert

Orange Panna Cotta - Light & Delicate Dessert

Wednesday, June 12, 2013. 1 cup heavy cream. 1/2 cup sugar. 1/2 cup fresh orange juice. 11/4 cup plain yogurt. 1/2 tsp vanilla extract. 1 envelope unflavored gelatin. 1 comments. June 12, 2013 at 9. 1 cup heavy cream. 1/2 cup sugar. 1/2 cup fresh orange juice. zest of 2 oranges 11/4 cup plain yogurt. 1/2 tsp vanilla extract. 1 envelope unflavored gelatin
Homemade Marshmallows

Homemade Marshmallows

Non-stick cooking spray11/2 cups cold water4 envelopes unflavored gelatin3 cups granulated sugar11/4 cup light corn syrup1/4 teaspoon salt2 teaspoons pure vanilla extract1 cup confectioners' sugar. Cover the bottom of a 9-x-13-inch glass baking dish with foil. Continue beating until mixture is cool and stiff peaks form, about 15 minutes. ***For peppermint marshmallows, add 1/4 teaspoon peppermint extract. Sift 1/2 cup confectioners' sugar onto a work surface covered with parchment paper. 11/2 cups cold water. 11/4 cup light corn syrup. 1/4 teaspoon salt. 1 cup c. 1/2 cup confectioners' sugar onto a work surface covered with parchment paper
3 Ingredient Chocolate Mousse

3 Ingredient Chocolate Mousse

1 small bag marshmallows (150g). 1 small bag marshmallows (150g). Life is busy. Its a fact we all have to face
Food travels-Ireland

Food travels-Ireland

Potato SoupServes 6-81/4 c butter2 large onions, finely chopped11/2 lb potatoes, dicedabout 3 pints hot chicken stocksea salt and ground black pepper a little milk, if necessarychopped fresh chives, to garnishMelt the butter in a large heavy pan and add the onions, turning them in the butter until well coated. Season with salt and pepper, cover and cook without coloring over a gentle heat for about 10 minutes.   Fraughan mousseServes 6-81 pound cooking apples4 cups bilberries (fraughans)1/2 cup sugarjuice of one lemon1 sachet powdered gelatine2 egg whitesPeel, core and slice the cooking apples, then put them in a large pan with the bilberries, 2/3 cup water and scant 1/2 cup of the sugar. Cook gently for 15 minutes, until tender. 6-81/4 c butter. 11/2 lb potatoes. 6-81 pound cooking apples. 1/2 cup sugar. 1/2 cup of
No Bake Pumpkin Cheesecakes with Caramel Sauce

No Bake Pumpkin Cheesecakes with Caramel Sauce

16 Biscoff cookies, finely crushed. 1 2/3 cup heavy cream, divided. 1/2 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1 pinch ground cloves. 1 cup canned pumpkin puree, chilled. In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form. Assemble cheesecakes within 1 hour of serving for best results (and preferably drizzle caramel just before serving). 1 cup granulated sugar. 1/4 cup + 2 Tbsp water. 1 2/3 cup heavy cream. 1/2 tsp vanilla extract. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1 pinch ground cloves. 1 cup canned pumpkin puree. 1 cup granulated sugar. 1/4 cup
Chocolate Cake with Raspberry Mousse Filling

Chocolate Cake with Raspberry Mousse Filling

“Wacky Cake”)3 cups unbleached all-purpose flour2 cups sugar1/3 cup unsweetened cocoa2 tsp baking soda1 tsp salt2 tsp vanilla extract11/2 tbsp vinegar1/2 cup vegetable oil2 cups cold water1 tbsp coffee powderPreheat the oven to 350F. Cool in pans on wire racks for 15 minutes. Raspberry Mousse Filling (from Cook From The Hip)10 oz bag frozen raspberries1 cup sugar1 envelope unflavored gelatin (I substituted an equal quantity of agar-agar)11/2 cups heavy creamHeat the raspberries and sugar in a small saucepan. Chocolate Buttercream Frosting (from Savory Sweet Life)1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted. )3 1/2 cups confectioners (powdered) sugar1/2 cup cocoa powder1/2 teaspoon table salt2 teaspoons vanilla extract or 1 teaspoon almond extract2-4 tablespoons milk or heavy creamCream butter for a few minutes in a mixer with the paddle attachment on medium speed. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time. 1/3 cup unsweetened cocoa. 1 tsp salt. 11/2 tbsp vinegar. 1/2 cup vegetable oil. 1 tbsp coffee. 10 oz bag frozen raspberries. 1 cup sugar. 1 envelope unflavored gelatin. 11/2 cups heavy cream. 1 cup unsalted butter. 1/2 pound. 3 1/2 cups c. 1/2 cup cocoa powder. 1/2 teaspoon table salt. 1 teaspoon almond extract
Mango Mousse

Mango Mousse

 Now, I have 2 amazing simple recipes for you, one is mine, and the second one is Ping's, which she featured in her June 25, 2012 post. juice of 1 lemon. 11/2 teaspoon pectin powder. 1 pint heavy cream. In a blender, add the peeled, and cut up pieces of mangoes, along with the juice of 1 lemon, puree the  mangoes with the 2 Tbsp. sugar, and the  11/2 teaspoon pectin. In the meantime whip up the heavy cream, and halfway through, add 1 or 2 Tbsp powdered sugar. 200 ml milk200 ml coconut milk4 tbs sugar1/2 tsp agar powder1 medium-sized ripe mango (about 250 g uncut weight). (I had about 1/2 cup pureed flesh). Refrigerate until firm, about 1 - 2 hours, depending on how big your moulds are. juice of 1 lemon 11/2 teaspoon pectin powder. 1 pint heavy cream

How to make Cheese Cakes

1. 12 ginger nut biscuits. 12g sachet powdered gelatine. Finely grated zest of 1 small lemon. 100g strawberries, hulled and finely chopped. 100g fat free natural fromage frais. 1. 200 g sour cream, 3 eggs, 1/2 cup brown sugar, 2 packs of vanilla, zest of one lemon, finely grated, a pinch of salt. 1 pack (about 200 g) ordinary biscuits, 50 grams blanched hazelnuts, 1 tablespoon cocoa powder, 1 tablespoon brown sugar, 100-something grams soft butter. Bake in a preheated 220 º C oven for about 15 minutes, taking care not to burn. 12 ginger nut biscuits. 12g sachet powdered gelatine. Finely grated zest of 1 small lemon. 100g strawberries, hulled and finely chopped. 100g fat free natural fromage frais
Vanilla Bean Panna Cotta with Brandied Apricots

Vanilla Bean Panna Cotta with Brandied Apricots

Vanilla Bean Panna Cotta with Brandied Apricots  makes 4 to 8 servings depending on size  11/2 cups whole milk11/2 cups heavy cream1 vanilla bean1/2 cup sugarone 1/4 oz packet (2 1/2 tsp) powdered gelatinfor the brandied apricots. 5 apricots, pitted and sliced1/4 cups sugar1/2 cup water1/4 cup brandy or Cognacsqueeze of lemon juice 1/2 tsp vanilla extract Put the apricots, sugar, and water in a small saucepan. Add the brandy and lemon juice and boil the sauce for another 10 minutes or so, until it is reduced to a thick syrup.   Turn off the heat and let it steep for about 10 minutes. 11/2 cups whole milk. 11/2 cups heavy cream. 1 vanilla bean. 1/2 cup sugar. 1/4 oz packet. 2 1/2 tsp. 1/4 cups sugar. 1/2 cup water. 1/4 cup brandy. 1/2 tsp vanilla extract
Caramel Apple Cheesecake

Caramel Apple Cheesecake

· 1 teaspoon coarse Kosher salt. · 10 tablespoons melted butter. · 1 ½ cups heavy whipping cream. · 1 envelope unflavored gelatin. · 1 pound cream cheese, room temperature. · 1 tablespoon vanilla bean paste. · 1 tablespoon lemon juice. · 1 teaspoon cinnamon. Bake for 15 minutes. Add to the apple mixture and simmer for 5-10 more minutes until the juices have thickened. Pour 1/4 cup heavy cream into microwave-safe measuring cup. In the bowl of your stand mixer fitted with the whisk attachment, beat the remaining 11/4 cups heavy cream and brown sugar at medium-high speed until soft peaks form, about 2 minutes. Beat in the vanilla bean paste and gelatin mixture until smooth and combined, another 1-2 minutes. Yields 8-12 servings. 1 teaspoon c. 10 tablespoons melted butter. 1 ½ cups heavy whipping cream. 1 envelope unflavored gelatin. 1 pound cream cheese. 1 tablespoon vanilla bean paste. 1 tablespoon lemon juice. 1 teaspoon cinnamon. 11/4 cups heavy cream. 8-12 servings

How to make Christmas desserts

10 slices. 1 teaspoon instant coffee powder (not granules). 1/2 teaspoon baking powder. 1 package gelatin. 1/4 cup instant coffee powder (not granules). 1/2 cup boiling water. 1/3 cup sugar. 1 cup whipping cream . Oil and line a 15-1/2 x 10-1/2 x 1-inch jellyroll pan. Place over simmering water and beat until the mixture is thick and is 140 degrees. Refrigerate 15 minutes until firm enough to work with. Set aside 1-1/2 cups Coffee Crema. After the roll has set 15 minutes, remove from the refrigerator and frost with the reserved 1-1/2 cups Coffee Crema. Refrigerate 1 hour or overnight. 10 to 12. 1/2 cup (1 stick) butter softened. 1/2 cup sugar. 1/2 cup honey. 2-1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1 teaspoon each. 1/2 teaspoon each. 1-1/2 cups chopped dates. 1 teaspoon pure vanilla extract. 1/2 cup finely chopped toasted pecans, for garnish. Preparation time  - 4 hours  Serves  - 1 stollen . '10 Dry yeast (1 package). 160 ml warm milk . 1 egg. 100 ml rum . '10  salt. 150 g candied fruit . 1 ½ cups powdered sugar for sprinkling. 1 tsp cinnamon for sprinkling . 120g caster sugar . 120 g almonds . 1 egg white. 1. Cover with a cloth and leave for rising again in about 1 hour. Raisins or currants -- 1 cup. Candied citrus peel -- 1 cup. Active dry yeast -- 2 (1/4-ounce) packages. Lukewarm (110°F) water -- 1/2 cup. Milk -- 1 cups. Butter, room temperature -- 12 ounces (3 sticks). Vanilla -- 1 teaspoon. Sugar -- 1/4 cup. Salt -- 1 teaspoon. Blanched almonds, chopped -- 1 cup. Butter, melted -- 1/2 cup. Powdered sugar -- 1 cup. In a large bowl, mix the yeast with lukewarm water and set aside for 10 minutes to proof the yeast. Add 1 cup of the flour and 1/2 cup of the milk and stir together until smooth. Add the remaining 4 cups flour, 1/2 cup milk, 12 ounces of butter, eggs, vanilla, sugar and salt. Set aside to rise until doubled, from 1 to 2 hours. Roll each portion out into a rectangle that is about 1 inch thick in the middle with top and bottom edges thicker than the center. Place the loaves on a parchment-lined baking sheet, cover loosely with plastic wrap and set aside to rise until doubled, about 1 hour. 1/2 cup raisins . 1/2 cup candied red cherries, halved . 1/4 cup currants . 1/4 cup candied citron, diced . 1/4 cup rum . 4 1/2 cup flour. 1 cup milk . 1/4 cup butter or margarine . 1/4 cup sugar . 1/2 tsp. 1 tbsp. 1/2 cup almonds, blanched chopped. In a large mixer bowl combine 1-1/2 cups of the flour and yeast. Heat milk, butter, sugar and salt over low heat, stirring constantly until warm (120F to 130F). Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Let rise until double (1 hour). Cover and let rest 10 minutes. On a lightly floured surface roll each half to a 10x8-inch oval. Fold lengthwise in half so the top half overlaps to within 1/2 inch . Bake at 200 degrees Celsius for 15 to 20 minutes or until golden brown. Mix 1 cup sifted powdered sugar and 1 tablespoon milk. Add more milk, 1/2 teaspoon at a time, until spreading consistency. 2 1/2 cup flour . 1/2 tsp. 1/2 tsp. 1/2 cup butter . 1 cup softened cream cheese . 1 egg . 1/2 tsp. 1/2 cup currants . 1/2 cup golden raisins . 1/4 cup chopped candied lemon peel . Shape it into an oval, about 10 inches long and 8 inches wide. 200g unsalted butter       100g dark muscavado sugar       50g molasis. 3 eggs       150g plain flour     1 tsp mixed spice. ½ tsp ground cinnamon       ½ tsp ground nutmeg         175g dark chocolate. 400g raisons & golden sultanas (soaked overnight in 100ml orange liqueur). 100g mixed peel       50g glacier cherries          75g roasted hazelnuts. 75g walnut   1 lemon. • Bake in a preheated oven at 150c for 1 hour 45 minutes to 2 hours. Serves about 14. 100g (3½oz) mixed dried vine fruits. 175g (6oz) unsalted butter. 175g (6oz) golden caster sugar. 325g (11½oz) good-quality dark chocolate, broken into pieces. 50g (1¾oz) blanched almonds. finely grated zest of 1 large orange. 25g (1oz) chopped candied peel. 50g (1¾oz) ground almonds. 100g (3½oz) good-quality plain chocolate, broken into small pieces. Preheat the oven to 180°C/350°F/gas mark 4. 11/2 cup currants . 1/4 cup skinned and chopped almonds . 1/2 tsp. 1/2 tsp. 1/2 tsp. 11/2 tsp. 11/2 cup brown sugar . 11/2 cup vegetable suet . 1 lemon, juice and rind . 1 tbsp. 8–10. 1 hour, plus overnight standing. 125g ready-to-eat prunes, chopped. Chopped rind and juice of 1 lemon. 1 cooking apple, peeled, cored and grated. 1 medium carrot, peeled and grated. 125g fresh white breadcrumbs. 125g plain flour. 150ml strong ale. 1 tbsp black treacle. 1. 10. 11. 12. 13. This mixture can be divided to make one 1. 2h10 minutes. 125g dark muscovado sugar. 100g caster sugar. 100g walnut halves, roughly broken. 1. Butter a 1. 125 g of sugar. 10-12 dried apricots. 1 baking soda. 1 vanilla . 1 tsp honey . 1. the oven at 180 ° C for 40 min . Share to TwitterShare to Facebook 10 slices. 1 teaspoon instant coffee powder (not granules). 1/2 teaspoon baking powder. 1 package gelatin. 1/4 cup instant coffee powder (not granules). 1/2 cup boiling water. 2 eggs 1/3 cup sugar. 1 cup whipping cream. 1/2 cup raisins. 1/2 cup candied red cherries, halved. 1/4 cup currants. 1/4 cup candied citron, diced. 1/4 cup rum. 4 1/2 cup flour. 1 cup milk. 1/4 cup butter or margarine. 1/4 cup sugar. 1/2 tsp salt. 1 tbsp orange peel, finely shredded. 1/2 cup almonds, blanched chopped. Chopped rind and juice of 1 lemon. 150ml strong ale. 2h10 minutes. 125g dark muscovado sugar. 100g caster sugar. 100g walnut halves, roughly broken. 125 g of sugar