Favorite Recipes

Right I don't know the different between what we call jelly which is set with gelatine and cold and wobbles on a plate and what I think you call jello? All I know is you don't call it jelly!

So you soak sponge fingers in sherry. they are dry sponge - we call them langue du chats or cats tongues because they resemble them (not because we kill cats all you cat lovers!)then you put that in the bottom a quite a large pretty bowl - I tend to use a fruit bowl.

If your struggling to find them you could use amaretti biscuits and kirsch or cherry brandy would be good.

I usually add some raspberries and cherries at this stage although if I only use cherries then I might soak the sponge in brandy or if I felt like it amaretto de sirogno (I swear thats not how you spell it) kirsch or cherry brandy. Then I pour on top a red fruit flavoured jello - which before anyone says it is cheating but a blooming sight eaier- it should be warm and not set obviously then I pop that into the fridge and make a custard. Over here we can cheat because we can buy it ready made in tins but if not let me tell you it is NOT what you call pudding - not even close so heres the recipe for custard:

50g caster sugar
50g cornflour
1 tsp vanilla extract
2 large eggs, plus 1 egg yolk
300ml milk
300ml whipping cream

Tip the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended.
Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan. Heat gently, stirring constantly until thickened. Don’t panic if the custard starts to look lumpy as it thickens, just continue to heat GENTLY and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.

Thats from one of our most eminent cooks Mary Berry in the BBC good food guide

Once the jelly is set and the custard is cool pour the custard on top of the jelly

Then whip some more cream swirl or pipe that over the top and decorate with cherries fruit chocolate almonds whatever your heart desires - I sometimes use baby meringues for a crunchy texture

Oh then you have to eat it!!!

Stacey and Garden Artist, just knew I had seen that somewhere, in a different life.
The really nice buffet tables, but did not have any because it was like on display, and wouldn't have wanted to mess it up.
I'll just finish my little styrofoam cup of custard now, and be quiet. Used to have the prettiest crystal goblets, but then came the earthquake, and life happens.

Meant to say, DEAR JUDE!

We Always had Trifle at Every Holiday bash. My Moms was always the Best, but no matter, it was/is still my favorite. We still do make Trifle for our Weddi and Baby Showers for our girls, and it's a special treat!
When I was over in the UK, everywhere we went to visit, in relatives or friends hmes, they always served some type of layered fruit/cream/custard desert with whipped topping, yumm, it was the best part! The British really go all out with the food and drink for their guests, over there, IMOHO! It was lovely, being treated likeRoyalty! I know that I often write it in my posts, but I loved growing up in a very British household, especially all the yummy food, and just the closeness of our tight knit family, so Dear June, please keep your recipes coming!
Cornish pasties
sausage rolls
Trifle, as everyone's is different
Shepards Pie, ohh, the list could go on and on!

Jude, one of the nicest brunches we use to go to was held at an old 1800's +/- inn, still with the posts in front to tie up the horses. Trifle was one of the delicacies, and of course was heaped liberally onto our plates. Sometimes we went back for seconds! I don't recall having seen it anywhere else though except in recipe books. I don't believe it's a standard in restaurants, at least in the ones we can afford. It might be in a more upscale restaurant.

That old inn was a special place for a Sunday brunch. The floors must have original and creaked as everyone walked over them. The halls and some anterooms were small, upgraded though with more lighting although nothing like contemporary restaurants.

Eventually, the inn portion was closed, and it was turned into a cancer center.

I really love old buildings - I wouldn't want to live in them but they're such a fascinating part of history.

Are you familiar with Greenfield Village and the Sturbridge Yankee Workshop?

Oh Jude, the steamed pudding sounds just like my mom used to make. Please tell me, how long can they last, without booze in it, and where is the best place, the fridge?? Thanks! SB

Yes, people do eat trifle-I think they do, because it looks too pretty to eat.
I have been out of touch with desserts, (because here I am, just eating chocolate), but I plan on surprising my SO (significant other, as in husband) on his birthday, late December.

DO you not eat trifle in the states?

Well, I thank you for that, because I can use my little package of instant Birds custard, now that I know what it is for.
I am going to make nothing today.

nothing pudding not noting pudding^^^^^^

You know when you have nothing in the house that looks good to eat - not healthy but good? Well my nana used to make something she called a noting pudding. It was wonderful and I have tried to adapt it for the US peeps on here.

I loved this recipe but no longer make it as the family have long gone, but it's still good.
1 cup of water
1 tablespoon of butter
about 1/2 teaspoon baking soda
1 cup self rising flour - you might have to adjust this as I know your flour is different to ours
1 tsp mixed spice or more if you like it plus a pinch of salt
½ cup vanilla sugar, I tried it with splendour - wasn't good at all
(if you don't have vanilla sugar use sugar and a few drops of real vanilla essence)
1 cup sultanas - do you have sultanas id not you could use raisins but not currants

Boil the water; dissolve the butter in the water and then add the baking soda and set to one side

Sift all the dry ingredients together and then roll the dried fruit in that in a decent sized bowl (if you didn't have vanilla sugar now is the time to add the vanilla)

Pour on the liquid you just boiled and mix it all together - it is wet at this point but have faith!

Grease a steamable bowl put the mixture in cover it with a lid if it has one if not tie a piece of greaseproof paper over it and seal with a second layer of tin foil and steam for 2 hours. Serve with whatever you fancy - we have custard but I don't think you call it that. It is good with syrup!!!!! So slimming!!!!!!! NOT

Pour a little water! Should have proofed!!! Lol

I just finished skimming through the recipes. Good thing I already ate supper! When I was growing up, we always had lots of desserts around so I have a real sweet tooth. I try to eat much more healthily now!

Baked Apples
Core 1 apple per person, place in baking dish, stuff the core with raisins and put 1 teaspoon of brown sugar on top of the raisins. Pour a a little in the bottom of the dish and bake at 370 until the apples are soft. Serve plain or topped with ice cream.

Fruit Cobbler (9x13 inch pan)
(I like to use fresh fruit- blackberries, peaches, or blueberries...- but canned fruit works fine).
Fill pan with fruit. Depending on what fruit you choose, you might want to mix some sugar and a little flour and mix it with fruit. Sometimes I double the topping because it's so good!
Topping:
1 cup flour
1 cup brown sugar
1 cup oatmeal
1 stick melted butter
Mix topping ingredients and crumble on top of fruit. Bake at 350 until the topping is browned and fruit cooked as much as you like it.

Gluten Free Quinoa Tabouleh

1 cup quinoa, rinsed and drained (rinse removes any bitterness)
2 cups of water, boiling
kosher (sea salt) and black pepper
1/8-1/4 cup of extra virgin olive oil
1 T lemon juice
2 cup of tomatoes chopped (any style)
1 bunch of green onions (white and green parts sliced thinly)
1 medium cucumber halved, seeded and chopped
1/2 cup chopped parsley (use the curly leaf kind, it makes a difference)
1/2 cup chopped mint or (1/4 dried optional)

Rinse and drain quinoa. Bring the water and 1/2 t. salt to a boil. Add the quinoa and reduce the heat to low. Cover pan and simmer until grains are dry, fluffy and tender and the white germ ring shows, about 12 minutes.

Meanwhile, whisk together the olive oil, lemon juice, 1/2 t. salt and black pepper to taste. Stir into the hot cooked quinoa (if so desired). Transfer to a bowl and let cool. If refrigerating, bring to room temperature before adding the other ingredients.

Combine the tomatoes, green onions, cucumbers, parsley, mint and let stand for 30 minutes to soften slightly. Add the quinoa and toss gently.

Note: you can also add a little apple cider vinegar if you like.

RIB MARINADE CORRECTION !!!
Please add 1 TB grated fresh ginger and the zest of one lime to the above recipe.
This will make a huge difference. Sorry for the oversight.

RIB MARINADE ( Ina Garten)

Saute 1 red onion, diced, in 2 TB olive oil. Cook 5 minutes. Add 2 minced cloves of garlic. 2 tsp chili powder, 1 tsp cumin, 1/2 tsp red pepper flakes, 1 tsp salt, 1/2 tsp ground black pepper.
1/2 cup tomato PASTE
1/2 cup honey
1/3 cup soy sauce
1/3 cup apple cider vinegar
2 TB dijon mustard
1/3 cup fresh orange juice
Simmer for 15 minutes. Cool. Set aside about 1 cup for dipping. Spread the rest on meat side of pork ribs. ( I used 1 package of FJ spare ribs) Marinate for as long as possible--3-4 hours.
Bake slowly for 3 hours at 325 degrees.

Hi Ann, Thanks for posting this! It is a miracle cake! I do not like the idea of being able to make a little cake so quickly and then have it disappear, but show up on my bod. Know what I mean? heehee Do you put raisins and pineapple in your carrot muffins? My Mother loves muffins, too, especially corn muffins. I am posting the rib marinade I tried yesterday. Good to see you here:) Hugs

Sorry that posted twice and I can't change it. Sometimes this system is just dumb! BTW....I haven't tried it yet and I don't like microwaved cakes so I'm going to use my oven just like a batch of cupcakesl. Mama likes muffins for breakfast and if I use Angel Food Cake and carrot cake etc, it just as healthy.

This is perfect for those of us with just one or two in the house these days, hate to make a huge cake, (cuz I tend to eat it all). This way you can make 1,2,3,or as many as you need...great for busy young mothers. too.


3, 2, 1 CAKE
These individual little cakes are amazing
and ready to eat in one minute! They are perfect
for whenever you feel like a treat without all the fat
and calories that cake can have. Genius idea!
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water
Makes 1 serving.
DIRECTIONS:
In a ziploc bag, combine the two DRY cake mixes together
and mix well. For each individual cake serving, take
out 3 Tablespoons of the DRY cake mix combination and
mix it
with 2 Tablespoons of water in a small microwave-safe
container. Microwave on high for 1 minute, and you have
your own instant individual little cake!
KEEP remaining cake mixture stored in the ziploc bag
and use whenever you feel like a treat! You can top
each cake with a dollop of fat free whipped topping
and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need
to remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has
to be the angel food mix; the other is your choice.
The flavor possibilities are endless!
NOTES:
The best thing is, you open both cake mixes into a gallon
storage bag, one that 'zip locks' or 'self-seals', or a
container that seals tightly, shake the two cake mixes to
blend and then make the recipe. Storage of mix is simple,
put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember, that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
in it. So, if anyone is allergic to egg whites, you can NOT
serve this recipe.
This is perfect for those of us with just one or two in the house these days, hate to make a huge cake, (cuz I tend to eat it all). This way you can make 1,2,3,or as many as you need...great for busy young mothers. too.


3, 2, 1 CAKE
These individual little cakes are amazing
and ready to eat in one minute! They are perfect
for whenever you feel like a treat without all the fat
and calories that cake can have. Genius idea!
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water
Makes 1 serving.
DIRECTIONS:
In a ziploc bag, combine the two DRY cake mixes together
and mix well. For each individual cake serving, take
out 3 Tablespoons of the DRY cake mix combination and
mix it
with 2 Tablespoons of water in a small microwave-safe
container. Microwave on high for 1 minute, and you have
your own instant individual little cake!
KEEP remaining cake mixture stored in the ziploc bag
and use whenever you feel like a treat! You can top
each cake with a dollop of fat free whipped topping
and/or some fresh fruit.
Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need
to remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"
TRY various flavors of cake mix like carrot, red velvet, pineapple,
lemon, orange, etc. Just remember that one of the mixes has
to be the angel food mix; the other is your choice.
The flavor possibilities are endless!
NOTES:
The best thing is, you open both cake mixes into a gallon
storage bag, one that 'zip locks' or 'self-seals', or a
container that seals tightly, shake the two cake mixes to
blend and then make the recipe. Storage of mix is simple,
put it on a shelf. No need to refrigerate, since the mix is dry.
Always remember, that one of the cake mixes MUST be
Angel Food. The other can be any flavor.
The Angel Food is the cake mix that has the eggs whites
in it. So, if anyone is allergic to egg whites, you can NOT
serve this recipe.

Organic Green Juice ENERGIZE!

2 Apples or Pears
1-2 Large Cucumber
4 stalks of Celery
1 inch of fresh Ginger
4 large Kale leaves
4 large Romaine leaves

Juice everything in juicer, leave the skins on because there are important nutrients that come from them. It is important that you use organic fruits and vegetables because many of them are very porous and absorb herbicides and pesticides especially celery. You can use fruit that is not organic but then you have to peel the skin off because washing won't remove everything.

This is a great recipe for anyone just starting out to juice because it tastes better than most green juices, it's sweeter.

Happy Juicing!
Cricket

Diane: Yes, the orange balls would be great. (how many times can you use THAT sentence??) Please post the recipe when you get a moment.
I have closed the kitchen until after Christmas, then I'm going to try the family "honey cookie" recipe that I could not get right...I love 'em and, also, I have a fridge full of eggs I have to use. So, I'll try the orange balls too.

I made up my own recipe for roasted pecans (for a small amount....who needs 10 cups of roasted pecans??) Melt 2 tbs. of butter. Place 1 1/2 cups of pecans in a bowl. Sprinkle dashes of: garlic powder, curry, cumin, coriander, salt, black pepper, chili powder, and a tiny bit of cayenne. Toss to coat. Line a baking sheet with parchment paper. Layer pecans on paper and bake at 300 degrees for 10-15 mins. Stir half-way. Transfer pecans from the hot tray onto a cool tray. Store in sealed container.

Christina, there were too many good Cuban restaurants in Miami for me to bother learn how to cook cuban food. Now that Im in SC, it would be useful! Go figure...lol

Lilli, I cannot read maps. I need directions like, "turn right at the 76 station", "Turn left on Brown Street". "Look for house with silver truck in driveway". Yea, don't go anywhere with me, but here:)
Diane, good quote. You can never succeed if you don't fail.
Should I post my Roadted Pork for Carnitas? Diane, you may have a better one with a Cuban flair. Mine is simple. I am ready for Carnitas and pico de gallo.

Lilli, I give you credit for your persistence. There is a quote I remember but can't recall the author "The only failure is never to have tried". I have another no cook recipe for orange balls if you need another easy recipe. Love ya

Tee, hee, hahahaha....turning it into a business??? can you imagine??? I nearly jumped off a cliff after only three days of baking. God says to me, "stay out of the kitchen." Do I listen? Noooooo.

I swear to you that when I was rolling the "carmels" in the waxed paper, they were soft and very tasty. When I was making up the tins, I didn't think to test them (why would I???) I just noticed today that the carmels were hard. They have a nice crumble and taste like brickle or toffee...oy vey...

I have a similar affliction with driving directions. I am ALWAYS lost - always. But somehow my guardian angels find me, whip me around, and I eventually end up where I need to be....and I see some interesting places that I never would have seen had I followed the tried and true path....so there ya' go....

btw, the pecans turned out, YAY...and I even made up my own recipe for spicy, savory pecans (have sweet n' salty issues.)

Try the lemon cookie recipe I sent you...it's a no-fault recipe. I'd post it here, but it is not my recipe (find it on the food network website. "Lemon Ricotta Cookies with Lemon Glaze" by Giada De Laurentiis.)

Omg. Lilli. No, it does not change all by itself. Are you going to turn this into a business? So, you could give people options: do you want Penuche, caramel, or toffee? Today, we have caramel, tonight it wil be toffee. Add the secret packet and you might get Penuche. You might. Lilli's Miracle Penuche!!! Whoo Hoo!! xo

Christina: I'm thinking that I may have a faulty thermometer...it is one of those cheapy ones with the cardboard down the center with the degrees printed on it....because I took the mixture off the heat at the exact temp written in the recipe...each time got carmel. Would make sense if the thermometer is off...hmmmm...time to invest in a fancy one.

Now, here's the thing....I cut up the carmel in squares and wrapped them in waxed paper (the pictures I sent you)....why would it turn itself into crunchy toffee all on its own??? It was still good...it is such a tasty recipe...no matter how it turns out :o)

Lilli, do you mean it was HARD?! That would come from over cooking, past the soft ball stage. You are driving me crazy with your candy-making. So, I guess we are in the right place for crazy, huh? Wha ha ha.
Do you need any more recipes on this day, December 15, 2011? Hugs, Christina xo

Diane: The rum balls turned out great...nyom, nyom. (or maybe it's all the rum I drank...either way, works for me!!!)

The penuche saga goes on...

I was packaging some of the penuche-turned-carmel candies in tins for Christmas gifts. One must have slipped out on the table. I noticed it this morning so, I unwrapped it and tried it...it turned to toffee...the Christmas kitchen magic continues.....

Lilli, I can't put my hands on my recipe, but I found one online that sounds very similar. Here it is:

12oz package of vanilla wafers, crushed
1/4 cup cocoa powder
1/2 white rum
1 1/2 cups chopped nuts
3/4 cup confectioners sugar
3 Tablespoons light corn syrup

In a large bowl combine crushed vanilla wafers, confectioners sugar, nuts and cocoa powder. Mix rum and light corn syrup. Shape into 1-inch balls and roll in confectioners sugar. Store in air-tight container for 2-3 days for flavors to develope. Roll again in confectioners sugar before serving.

Now don't sample too much of the rum while making these!