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Old 27th November 2009, 09:54 AM
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Default Recipes only!!!

Pumpkin Spice Cake:

1/2 cup (113 grams) unsalted butter, room temperature
1 1/4 cups (270 grams) light brown sugar
2 large eggs
1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
1 teaspoon pure vanilla extract
2 cups (200 grams) sifted plain flour
1/4 teaspoon baking powder
1 teaspoon (5 grams) baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup (120 ml) buttermilk, room temperature

Note: To make your own buttermilk combine 1/2 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice (OR 1/2 CUP PLAIN YOGHURT) . Stir and let stand for 10 minutes before using.

Cream Cheese Frosting:

8 ounces (228 grams) cream cheese, room temperature
1/4 cup (56 grams) unsalted butter, room temperature
2 tablespoons pure maple syrup
2 cups (230 grams) icing sugar, sifted

For Garnish:

1/2 cup (50 grams) toasted and chopped walnuts or pecans

Pumpkin Spice Cake: Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour two - 8 inch (20 cm) cake pans.

Cake: In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool before icing.
Icing: Place the cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and confectioners' sugar and process to combine. Adjust syrup or sugar until you have the right consistency.

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Old 27th November 2009, 10:35 AM
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Black Magic Cake
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inches round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the centre
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

John999

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Old 7th December 2009, 08:57 AM
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APPLE CAKE



2 cups of flour
2 cups of sugar
6 eggs
5 medium size apples
½ cup oil
1 ½ teaspoon vanilla
1 ½ teaspoon baking powder

Grease and floured pan (13”x9”). Oven at 180ª - 55 minutes

Mix eggs and sugar and beat well. Add vanilla and oil. The oil should be added a little at a time.
Blend in flour, baking powder.
Pour half of the mixture into the pan, cover with apples slices, and sprinkle with sugar and cinnamon.
Add the rest of the mixture, cover with apples slices, and sprinkle with sugar and cinnamon. Do not press down.


Note: 1 cup is 8 ounces
½ cup of oil should be 125 milliliters

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Old 7th December 2009, 08:59 AM
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When you use oil in these recipes use sunflower oil....it's light and makes a very moist cake
Sarazoied likes this.

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Old 7th December 2009, 09:00 AM
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BANANA BREAD


2 CUPS OF SUGAR

4 EGGS

1 CUP OF OIL

2 TEASPOON OF VANILLA

3 CUPS OF FLOUR

1 CUP OF WALNUTS CHOPPED

5 LARGE BANANAS (RIPE)

2 TEASPOON OF SODA


BAKE AT 350º FOR 1 HOUR

Makes 3 loaves

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Old 7th December 2009, 11:11 AM
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my young neighbour who is now divorced, brings back some brilliant duck (already jointed & frozen) from his parents farm each time he travels up north to visit them. It is already portioned and 1/2 a duck is enough for 4 people...they are HUGE. So I get to cook something different about once a week.

Pato com arroz de braga

For the duck and rice

* 1 medium fresh oven-ready duck
* 2 cloves Garlic, finely chopped
* 1 Onion, finely diced
* half Lemons, juice only
* 280 g smoked ham, cut into chunky cubes
* 60g Bacon, or 1 pig’s ear cleaned and chopped into pieces
* 90g chorizo sausages, thickly sliced
* sprig Thyme
* 500g Basmati rice, washed

For the piri-piri bacon butter

* 100g unsalted Butter
* 2 Cloves, ground
* 1 tsp grated orange zest
* 1 tbsp piri piri sauce
* 100g finely diced Bacon, blanched in boiling water for 1 minute and drained thoroughly

Method

1. Place the duck in a large pan with the garlic, onion, lemon, ham, pig's ear or bacon, chorizo sausage, thyme and season with salt and pepper.

2. Barely cover with water and bring to the boil. Simmer slowly and gently for 30-40 minutes, skimming off the fat from time to time.

3. To make the piri-piri butter: mix all the ingredients for the butter together until a smooth paste consistency is reached.

4. Using a perforated spoon remove the duck and meats from the pan and leave to cool slightly.

5. Meanwhile, measure out 1 litre of the duck cooking liquid into a pan. Add the rice and bring to the boil. Cook for about 12-15 minutes until the rice is only half cooked.

6. Preheat the oven to 180C/gas 4.

7. Place the rice in a deep roasting tin or casserole dish. Cut the duck into portions and place on top of the rice. Scatter over the remaining meats.

8. Smear the duck with the piri-piri bacon butter. Cook in the oven for about 15 minutes until the rice is fully cooked and the duck is crisp and serve immediately.

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Old 20th December 2009, 08:24 AM
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Default Last minute christmas pudding

haven’t got around to making one yet, this one is quick and easy — a cross between a traditional pudding and a cake.

WHAT YOU NEED

100g (4oz) raisins

100g (4oz) sultanas

200g (7oz) currants

100ml (4fl oz) stout

4 tablespoons brandy

100g (4oz) diced candied peel

50g (2oz) finely chopped blanched almonds

50g (2oz) un-dyed glace cherries, chopped

½ tsp each, ground cinnamon and nutmeg

125g (4½ oz) unsalted butter

125g (4½ oz) dark muscovado sugar

2 medium eggs

1 tbsp treacle

180g (6½ oz) self-raising flour, sifted

50ml (2fl oz) milk

TO SERVE

Creme fraiche or cream

Or if you are feeling naughty brandy butter or add a little rum to the cream HIC!!

Method

1 Place the dried fruits in a small pan with the stout and brandy and gently simmer, stirring occasionally, until all the liquor has been absorbed. Transfer the fruit to a large mixing bowl and leave to cool for 20 to 30 minutes. Stir in the peel, almonds, cherries and spices.

2 Cream the butter and sugar together for several minutes in a food processor, then incorporate the eggs, one by one, then the treacle, the flour and the milk. Blend this cake mixture with the dried fruit mixture.

3 Butter a 1.2 litre pudding basin, line the bottom with baking paper and butter. Spoon the mixture into the pudding basin and smooth the surface. Cut out two circles of baking paper to cover the surface of the pudding, with several inches to spare on either side. Lay them on top of each other, pleated in the centre, butter the surface that will come into contact with the pudding and place over the top. Tightly tie the paper in place with string, just below the rim.

4 Place in a large pan with boiling water that comes two-thirds of the way up the sides, cover and simmer over a low heat for 2½ hours. Check the water level now and again and top it up if necessary. When ready to serve, run a knife around the rim of the pudding and invert onto a warm plate. Serve with creme fraiche or cream.

ONCE COOKED SKEWER THE PUDDING TOP IN SEVERAL PLACES AND POUR A TABLESPOON OF BRANDY OVER IT EACH DAY

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Old 20th December 2009, 08:32 AM
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Default Smoked salmon stuffed with prawns

Ingredients:

* 200g (7oz) prawns
* 2 tbsp cream cheese
* 1 tbsp crème fraîche (OR A MIXTURE OF FROMAGE FRAIS & MAYONNAISE)
* dill, chopped
* smoked salmon slices ( IF THE ARE LARGE ENOUGH SHAPE THEM INTO CORNETS)

A LARGE prawn (or two) to decorate

Method:

Mix the prawns with the cream cheese, crème fraîche and lots of chopped dill.

Place a spoonful of mixture on a slice of smoked salmon and roll up, cut in half.
3 rolls per person is plenty for a starter.
Or fold them onto small parcels (I prefer them this way)

Serve with thick cut brown bread

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Last edited by siobhanwf; 20th December 2009 at 08:41 AM.
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Old 20th December 2009, 09:01 AM
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Default Alternative trifle

Orange Trifle with Grand Marnier Cream

Time: 1 hour, plus chilling time.
If you segment the oranges (removing the membranes so just fruit is left) makes it seem juicier and more tender.

LARGE SO Serves 12
Ingredients

* 12 to 14 medium oranges*
* 1/2 cup plus 1 tbsp. Grand Marnier or other orange-flavored liqueur (or orange juice), divided
* 12 ounces mascarpone cheese
* 3/4 cup whipping cream and 1 pint custard
* 3/4 cup good-quality marmalade, divided
* 2 loaves (10.75 oz. each) sponge cake, cut into 1/2-in. slices
Or use ready made madelines from supermarket


Preparation

1. Zest 5 oranges using fine side of a box grater or a razor-sharp grater, such as a Microplane; set zest aside. With a serrated knife, cut ends off all oranges. Set 1 orange cut side down on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a strainer set in a bowl, slice next to each thin white membrane into the center of the orange, releasing segments of orange into strainer and leaving membranes behind. Squeeze juice from membranes into strainer and discard them. Repeat with remaining oranges until you have 4 cups segments and 1/2 cup juice (save remainder of both for other uses); put in separate bowls.

2. Add zest and 1/2 cup liqueur to bowl of juice and set aside.

3. In a stand mixer, combine mascarpone and cream and whisk until stiff peaks form. Add 1/2 cup marmalade and whisk to blend.

4. Arrange a third of the sponge cake slices evenly in the bottom of a large trifle bowl or other straight-sided bowl (Glass one is great). Drizzle to soak cake with 1/4 cup liqueur mixture. Dollop a third of the marmalade cream on top of cake. Arrange 1 cup orange segments over cream, making sure widest part of segments lies against the side of the bowl. Repeat with 1 more layer of cake, pressing down on it slightly before layering on same amounts of liqueur mixture, cream, and oranges. Arrange last layer of cake, drizzle with remaining liqueur mixture, smooth remaining third of the cream level over cake, and arrange remaining 2 cups oranges in a decorative spiral.

5. In a microwave-safe bowl, heat remaining 1/4 cup marmalade with remaining 1 tbsp. liqueur until hot; stir to combine. Brush warm marmalade over orange slices. Chill until ready to serve.

*You can use any combination of orange varieties, including blood oranges, or stick to just one, I love using tangarines
You can also be a little more generous with the grand marnier

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Old 20th December 2009, 09:34 AM
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Default Mincemeat tart with meringue toping

Mincemeat Tart with Meringue Topping

1 cooked pastry case
1 jar mincemeat
2 egg whites
125gms (4ozs caster sugar)
25gms (1-2ozs approx) flaked almonds, browned (I DON'T LIKE ALMONDS SO I LEAVE THEM OUT!!)

Set oven at 200ºc
Fill the pastry case with mincemeat.
Make the meringue as directed below folding in the almonds with the sugar. Spread to cover the mincemeat and touch the edges of the pastry and bake for approx. 10mins (or until the meringue begins to brown) then reduce oven temperature to 150ºc until you wish to serve it hot, warm or cold, with cream or ice-cream.

Meringues
To each egg white allow 50gms (2ozs) caster sugar. Whip the whites until they are stiff and dry (I describe this as a cottonwool texture), before stirring in the sugar. MAKE SURE THE SUGAR IS WELL FOLDED IN

WATCH OUT
: If a bubbling of liquid appears, this is because the sugar has not been completely folded into the egg whites. This will add a slightly toffee texture to the meringue

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