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Grand Illusion Cake Recipe
| Cakes
Type: Grand Illusion Cake Free Cooking Recipe - Cakes Not bad! Ingredients / Directions 2 cup(s)s granulated sugar2/3 cup(s) Butter Flavor Crisco?2 teaspoons almond extract4 eggs2 cup(s)s all-purpose flour2 teaspoons baking powder2 teaspoons cinnamon1/2 teaspoon salt2 cup(s)s packed s
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Cranberry Fluff Recipe
| Thanks Giving
Type: Cranberry Fluff Free Cooking Recipe - Thanks Giving Yes! Ingredients / Directions 2 cup(s)s rawground cranberries3 cup(s)s mini marshmallows3/4 cup(s) granulated sugar2 cup(s)s dicedunpeeled apples1 cup(s) seedless green grapes1/3 cup(s) chopped nuts1 cup(s) pineapple chunkshalv
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tomato red pepper and pesto souffle
| General Recipes
Cooking receipe to make tomato red pepper and pesto souffle under category General Recipes. You may find some video clips related to this receipe below.tomato red pepper and pesto souffle4 large red peppers 2 tbsp olive oil 1 onion chopped 2 garlic cloves finely chopped 300g tomatoes skinned seeded
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Duchess
| Drink Master
Cooking receipe to make Duchess under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Anisette 1/2 oz Dry Vermouth 1/2 oz Sweet VermouthShake with ice and strain into a cocktail glass. [tubepress mode='tag', tagValue='Duc
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Cooking receipe to make mincemeat under category Aga Recipes. You may find some video clips related to this receipe below.
mincemeat
450g soft brown sugar
450g currants
450g raisins
450g suet grated or shredded
450g cooking apples peeled cored and grated
225g candied peel chopped
brandy or brandy and sherry mixed
In a large bowl mix together the sugar currants raisins suet apple and candied peel. Mix them well.
Place an ovenproof plate on top and put in the simmering oven for 3 hours.
Remove stir well and leave until completely cold stirring occasionally.
When cold add enough brandy to make the mincemeat moist about 10 to 15 tablespoons. Stir well and pack into clean sterile jars.
Seal and label.
This is a simple mincemeat and can be made in any quantities. If you make this two to three weeks before you need to use it there is no need to heat to prevent fermentation but if you are going to store it to allow the flavours to develop a little heating stops the apple fermenting.
Makes about 450g
[tubepress mode=’tag’, tagValue=’mincemeat’]
