Recipes' Wiki Page
MindSay wiki pages: Only the friends of recipes can edit this page. Welcome to Recipes' personal MindSay page!
Personal MindSay pages are your completely personalized place on MindSay.
What can you do with your personal MindSay page?
- You can post anything you want - photos, music, videos, an extended profile, etc.
- You can ask your friends to help you create your MindSay page - anyone in your network can edit!
- You can restore previous versions by clicking "Page history" in case someone makes a mistake.
- Other MindSay users can add comments - the most recent are on top.
If you are recipes or one of Recipes' friends, click "Edit page content" to get started!
| Ads by Google | Friends of recipes: (more) | ||||
|
Plum pudding
INGREDIENTS
2 cups raisins
1 cup prunes, chopped
3/4 cup currants
1/2 cup golden raisins
1 cup Guinness stout
1 cup unbleached white flour
1/2 cup firmly packed brown sugar
1/3 cup mixed candied citrus peel
1/4 cup finely chopped almonds
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup fine, dry bread crumbs
8 tablespoons butter
2 eggs, lightly beaten
Pinch of sea salt
1 cup prunes, chopped
3/4 cup currants
1/2 cup golden raisins
1 cup Guinness stout
1 cup unbleached white flour
1/2 cup firmly packed brown sugar
1/3 cup mixed candied citrus peel
1/4 cup finely chopped almonds
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 cup fine, dry bread crumbs
8 tablespoons butter
2 eggs, lightly beaten
Pinch of sea salt
1. In a ceramic bowl, combine the raisins, prunes, currants, golden raisins, and Guinness and allow the mixture to steep, covered, overnight.
2. Next morning, place the Guinness-fruit mixture in a large bowl and combine with the flour, brown sugar, citrus peel, chopped almonds, nutmeg, cinnamon, and allspice.
3. In a smaller bowl, combine the bread crumbs, butter, eggs, and sea salt. Add this mixture to the ingredients in the large bowl and mix well.
4. Generously butter a 1 1/2 quart pudding mold or a heat-proof bowl. Spoon the batter into the mold and cover with a lid or with buttered parchment or aluminum foil tied onto the bowl with string.
5. Place a rack in a deep soup pot with enough hot water to come halfway up the sides of the mod when it's set on the rack. Bring water to a boil then reduce heat and steam pudding for 2 to 2 1/2 hours. Allow it to cool until just warm, then unmold.
6. Serve decorated with sifted confectioner' s sugar and a sprig of holly, or with a splash of warm brandy (light it for a fabulous flaming effect!), or with hard sauce, or surrounded by greens with a lit candle on top.
Serves 8.
Scottish Shortbread
1 cup softened butter
1 egg yolk
1 cup confectioners sugar
3 cups all-purpose flour
Angelica
Candied green and red cherries to decorate
1. Cream butter; blend in egg yolk and gradually add sugar, beating until mixture is very smooth and creamy.
2. Work in flour, kneading until well blended.
3. On a greased cookie sheet, pat and press mixture into a 9-inch circle 1 inch thick. Pinch edges so that they are wavy. Decorate with candied cherries. I make holly with 1 red cherry and clipped green one as leaves.
4. Bake in moderate oven (350 degrees) until very lightly brown, 25 to 30 minutes.
5. This recipe takes about 3/4 of an hour, including baking.
Note: Tradition says do not cut this with a knife. Break it first into 4 quarters, symbolic of St. Andrew's Cross, the patron saint of Scotland.
Comment: I usually make 2 smaller rounds, sometimes 3, for gifts.
These are an Italian wine cookie which I grew up eating every holiday season. (My mother is Italian.) By wine cookie, I mean that they are traditionally eaten with a glass of red or rose wine, but any beverage will do. A thin, crispy cookie, they're fun and easy to make, but you'll need a pizzelle iron ($25.00?). Take a look at the slide show and get to work.
Apple Dumplings
2 cups Flour
4 teaspoons Baking powder
1 teaspoon Salt
4 Tablespoons Shortening
1 cup Milk
6 each Apple
Sugar
1 teaspoon Cinnamon
Pare and core apples. Sift flour, baking powder and salt; cut in
shortening, add milk and mix to smooth dough. Turn onto floured board
and divide into six portions. Roll each portion large enough to cover
one apple. Place an apple on each piece of dough; fill with cinnamon
and sugar; wet edges of dough and fold over apple. Place on greased
baking sheet, and bake at 350-F until apples are tender (about 40
minutes).
Yule Moon Cookies
1 cup butter
1 1/4 cup sugar
2 tsp. grated lemon peel
1/4 tsp. salt
1 1/3 cup. flour
1 1/2 cups grated almonds (blanched)
1 tsp. vanillaIcing:
2 cups sifted confectioner's sugar
1 tsp. vanilla
2 1/2 T. water
Cream together butter and sugar until fluffy and light. Add grated
lemon peel, salt, flour, grated almonds, and 1 tsp. vanilla; mix
thoroughly. Place dough in bowl. Cover and chill thoroughly. When
dough is well chilled; or next day, roll out dough to 1/8" thickness
and cut with moon/crescent cookie cutter. Place 1/2" apart on
ungreased baking sheet. Bake in preheated 375 degree oven for 8 to 10
minutes. Icing:
While cookies bake, combine confectioner's sugar, vanilla and water.
Spread over tops of cookies while still warm, but not too hot as
icing will melt. Thin with additional drops of water if glaze is too
thick. Allow cookies to cool. Yield: 10 dozen cookies.
Yule EggNog Bread
4 cups all-purpose, unbleached flour
1/2 cup sugar
1 tsp. salt
3 tbs. butter
1 6 oz. packet Sun Maid Sun Ripened Dried Fruit Bits
Equal amount chopped pecans
1 1/2 cup egg nog
1 pkg. dry yeast, in 1/2 cup warm water, Warm everything to room
temperature. Pitch yeast in warm water, with a pinch of sugar.
Mix flour, sugar, and salt; cut in softened butter. Mix in fruit and
nuts. When yeast is good and frothy, mix in egg nog and yeast mixture
and knead, adding flour as necessary. Let rise about an hour, punch
down dough, form into a ball, and let rise againPreheat oven to 350.
Bake approximately 30-45 minutes until done.
Ingredients
12 navel oranges
1 gallon dark chocolate or fudge ice cream
24 whole cinnamon sticks
Directions
Cut off the top of the oranges. Gently hollow out the pulp, leaving a
thick shell; hollow pulp out of cut-off tops too. Cut Jack-O'Lantern
faces into each orange. Pack scoops of ice cream into shells (try to
avoid letting ice cream ooze out of eyes or mouth). Cut a small hole
in the top of each orange cap. Set tops back on over the ice cream and
insert a cinnamon-stick stem through the hole. Place in the freezer
for at least 3 hours or until serving time. Yield: 24 desserts
12 navel oranges
1 gallon dark chocolate or fudge ice cream
24 whole cinnamon sticks
Directions
Cut off the top of the oranges. Gently hollow out the pulp, leaving a
thick shell; hollow pulp out of cut-off tops too. Cut Jack-O'Lantern
faces into each orange. Pack scoops of ice cream into shells (try to
avoid letting ice cream ooze out of eyes or mouth). Cut a small hole
in the top of each orange cap. Set tops back on over the ice cream and
insert a cinnamon-stick stem through the hole. Place in the freezer
for at least 3 hours or until serving time. Yield: 24 desserts
Quick Links
Latest Comment
Re: Life Tip #5 - Well burnt people are burnt people..... unless they are burn victims from fires, in which...
| Terms of Service
| Privacy Policy