Pineapple Cheesecake Recipe

Pineapple Cheesecake Recipe

1 ½ cups crushed graham crackers
4 tablespoons butter, melted

Filling:
1 X ½ lb package cream cheese
2 eggs, beaten
½ cup sugar
2-3 drops of vanilla extract
1 X ½ lb can pineapple chunks, drained and chopped

Topping:
2/3 cup sour cream
Canned or candied pineapple
Candied cherries

Mix the biscuit (cracker) crumbs with the butter and press over the bottom of a greased loose-bottomed 18 cm/7 inch square cake pan. Chill.

Beat together the cream cheese, eggs, sugar and vanilla , then fold in the pineapple. Pour over the crumb base.

Bake in a preheated moderately hot oven (190*C/375*F, Gas mark 5) for 1 hour. Cool. Spread the soured cream over the top of the cheesecake and decorate with the pineapple and cherries.

English Muffins Recipe

English Muffins Recipe

½ teaspoon sugar
6 tablespoons lukewarm water
2 packages active dry yeast
4 cups all purpose flour
1 teaspoon salt
2/3 cup lukewarm milk
1 egg, beaten
2 tablespoons butter, melted

Makes 12
Dissolve the sugar in the water. Sprinkle the yeast on top and leave in a warm place for about 20 minutes or until frothy.

Sift the flour and salt into a bowl. Add the yeast liquid, milk, egg and butter and mix to a softish dough. Knead until the dough s smooth and elastic, then leave to rise in warm place until doubled in size.

Knead the dough lightly to knock out any air bubbles. Roll out to about 1 cm/ ½ inch thick and cut out 12 rounds with an 8.5 cm/3 ½ inch plain cutter.

Put the rounds on greased and floured baking sheets and leave in a warm place to rise until doubled in size.
Bake in a preheated very hot oven (240*C/450*F, Gas mark 8) for 5 minutes. Turn the muffins over and bake for a further 5 to 6 minutes. To serve, toast on both sides, pull apart, butter and put together again.

Cheese Loaf Recipe

Cheese Loaf Recipe

1 teaspoon sugar
2/3 cup lukewarm water
1 package active dry yeast
2 cups whole wheat flour
1 teaspoon salt
1 teaspoon dry mustard
1 cup grated cheddar cheese


Dissolve the sugar in a little of the water. Sprinkle the yeast on top and leave in a warm place for about 20 minutes or until frothy.

Put the flour, salt, mustard and cheese in a bowl and mix well. Add the yeast liquid and remaining water and mix to a soft dough. Knead until the dough is smooth and elastic, then leave to rise in a warm place until doubled in size.

Knead the dough lightly to knock out any air bubbles, then shape it into a loaf. Put it into a greased 500 g/1 lb (4 ½ X 2 ½ X 1 ½ inch) loaf pan. Leave to rise in a warm place until the dough rises to the top of the pan.
Bake in a preheated hot oven (220*C/425*F, Gas mark 7) for 10 minutes then reduce the temperature to moderately hot (190*C/375*F, Gas mark 5) and continue baking for 35 minutes.

Nougatines Recipe

Nougatines Recipe

1 X 8 inch whisked sponge cake
½ quantity coffee flavored Buttercream
Toasted silver almonds
Praline
1 cup sugar
6 tablespoons water
2 cups chopped unbalanced almonds

Makes about 8
Cut the cake into wedges and trim the corners to give a smooth outer edge.
For the praline, dissolve the sugar in the water, then bring to the boil and boil until the syrup turn s golden brown. Stir in the almonds and cool slightly, then spread about two-thirds of the praline over the flat sides of the cake wedges. Pour the rest of the praline onto an oiled board and cool until set. Crush with a rolling pin to a fine powder.
Beat the crushed praline into the buttercream and use to cover the exposed cake. Coat with the toasted almonds.

Sachertorte Recipe

Sachertorte Recipe

10 square (10 oz) semi-sweet chocolate
1 tablespoon coffee flavoring
1 teaspoon vanilla extract
14 tablespoons butter
2 ½ cups confectioners’ sugar, sifted
6 eggs, separated
¼ cup ground almonds
½ cup plus 2 tablespoons all-purpose flour, sifted 3 times
Apricot jam
3 tablespoons warm black coffee

Put 175 g/6 oz (6 squares) of the chocolate, the coffee essence (flavoring) and vanilla in a saucepan and melt gently. Cool

Cream the butter with 90 g/3 ½ oz(1 cup less 2 tablespoons) of the sugar until light and fluffy. Beat in the egg yolks, almonds and melted chocolate mixture.

Beat the egg whites until stiff, then gradually beat in 75 g/3 oz ( ¾ cup) of the remaining sugar. Fold the egg whites into the chocolate mixture alternately with the flour.

Spoon into a greased and floured 20 cm/8 inch round deep cake pan. Bake in a preheated moderate oven (180*C/350*F, Gas mark 4) for one hour or until a skewer inserted into the center of the cake comes out clean.

Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Cut the cake into 2 layers and sandwich them back together again with apricot jam. Melt a little more jam and brush this all over the top and sides of the cake. Melt the remaining chocolate with the coffee. Remove from the heat. Gradually stir in the remaining sugar to make a thickish icing. Spread the icing over the top and sides of the cake and leave until set before cutting.

Baklava Recipe

Baklava Recipe

2 cups all-purpose flour
Pinch of salt
12 tablespoons (1 ½ sticks) butter
About 1 cup of water
1 ½ tablespoons vinegar
Filling:
Melted butter
2 cups finely chopped almonds, walnuts or pecans
1/3 cup brown sugar

Syrup:
5 tablespoons water
1 cup sugar
Juice of one lemon

Sift the flour and salt in to a bowl. Cut the butter into small nut-sized pieces and add the flour. Mix the water with the vinegar and add to the bowl. Mix to stiff, lumpy dough.
Roll out the dough to an oblong. Fold it in three and press the edges together to seal. Turn so the raw edges are to the sides. Roll out again into an oblong. Repeat the folding, rolling out and turning twice, then chill for 30 minutes.

Divide the dough into four portions and roll out each to an 18cm/7 inch square. Place one dough square in the bottom of a greased 18cm/7 inch square cake pan. Brush the melted butter and sprinkle with one-third of the nuts and brown sugar. Continue making layers this way, ending with the last dough square. Brush with one more melted butter and cut into squares or diamonds.

Bake in a preheated moderately hot oven (190*c/375*c, Gas mark 5) for 30 minutes or until the pastry is crisp.Meanwhile, put the ingredients for the syrup in a saucepan and bring to the boil, stirring to dissolve the sugar. Boil until syrupy. Spoon the hot syrup over the baklava and cool.

Orange Cup Cakes Recipe

Orange Cup Cakes Recipe

2 cups self-rising flour
Pinch of salt
8 tablespoons (1 stick) butter
½ cup sugar
Finely grated rind of 1 small orange or lemon
1 egg beaten
1 teaspoon vanilla extract
About 5 tablespoons milk

Makes 16-18
Place the fluted paper cake cases in 16 to 18 bun tins (cup cake pans).
Sift the flour and salt into a bowl. Rub in the butter, then mix in the sugar and the orange or lemon rind. Add the egg, vanilla and milk and mix to a softish batter, adding more milk if necessary.
Divide the batter between the paper cases

Kipfel Recipe

Kipfel Recipe

½ lb (2 sticks) butter
6 tablespoons sugar
2 teaspoons hot water
2-3 drops of vanilla extract
3 cups all-purpose flour, sifted
½ cup chopped nuts
Sifted confectioners’ sugar

Makes about 60
Cream the butter with the sugar until light and fluffy. Beat in water and vanilla, then mix in the flour and nuts. Chill well, overnight f possible.
Form the mixture into small rolls about 7.5 cm/3 inches long and pencil thin.
Shape into crescents and place on greased baking sheets.Bake in a preheated moderately hot oven (200*c/400*C, Gas mark 6) for about 15 minutes. Coat with the icing (confectioners’) sugar

Plum Cake Recipe

Plum Cake Recipe

10 tablespoons butter
½ cup sugar
1 egg
1 ¾ cups self-rising flour
Pinch of salt
1 lb plums, pitted and sliced
Lemon juice
2 tablespoons apricot or plum jam, melted
Sifted confectioners sugar to dredge

Cream the butter with 75 g/3 oz (6 tablespoons) of the sugar until light and fluffy. Beat the egg. Sift the flour with the salt and fold into the creamed mixture. Spread 3 quarters of the dough over the bottom of a greased 18 cm/7 inch round deep cake pan
Arrange the plum slices on the dough and sprinkle them with lemon juice and the remaining sugar. Brush with the jam.
Take small pieces of the remaining dough and roll into strips. Arrange in a lattice pattern over the fruit. Bake in a preheated moderate oven (160*C/325*F, Gas mark 3) for 1 hour. Dredge the icing (confectioners’) sugar and cool.

Variations:Other fruits such as apples, cherries, apricots or gooseberries, may be used instead of plums.

Corn Bread Recipe

Corn Bread Recipe

1 cup plus 3 tablespoons cornmeal 1 cup all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons butter, melted and cooled
¾ cup milk
2 eggs, beaten

Sift the cornmeal, baking powder and salt into a bowl. Mix together the butter, milk and eggs and add the dry ingredients. Combine thoroughly, then pour into a greased 20 cm/8 inch square cake pan.Bake in a preheated moderately hot oven (200*C/400*F, Gas mark 6) for 20 to 25 minutes or until a skewer inserted into the center of the bread comes out clean. Serve warm cut into squares.

Soured Cream Cheesecake Recipe

Soured Cream Cheesecake Recipe

2 cups crushed graham crackers
8 tablespoons (1 stick) butter melted
1 X ½ lb package cream cheese
1 cup cottage cheese
3 eggs
¼ cup cornstarch
Grated rind of 2 lemons
1 teaspoon lemon juice

Mix together the biscuit (cracker) crumbs and butter and press onto the bottom and sides of a greased 20 cm/8 inch springform pan.
Beat the cheese together until smooth. Beat in the eggs one at a time, then add the cornflour (cornstarch) and sugar and mix well. Stir in the milk, soured cream and lemon rind and juice. Pour into the crumb crust.
Bake in a preheated moderate oven (160*C/ 325*F, Gas mark 3) for 50 to 60 minutes. Turn off the oven and leave the cheesecake inside to cool. Chill for several hours before serving.

Variation: Chocolate cream cheese cake: Make the rumba crust as above. Beat 1 X 225 g/ 8 oz package cream cheese with 150 ml/ ¼ pint (2/3 cup) whipping cream until thick. Stir in 75 g/3 oz melted plain (dark sweet) chocolate. Beat 3 eggs with 175 g/ 6 oz ( ¾ cup) until pale and very thick and fold into the chocolate mixture with 2 tablespoons rum and teaspoon vanilla essence (extract). Sift together 40 g/ 1 ½ oz plain flour (6 tablespoons all-purpose flour), a pinch of salt and a pinch of bicarbonate of soda (baking soda) and fold into the chocolate mixture. Pour into the crumb crust. Bake in a preheated cool oven (150*C/300*F, Gas mark 2) for 55 to 60 minutes. Cool then chill. Top with sweetened whip cream and drizzle over melted chocolate.

Puff Pastry Recipe

Puff Pastry Recipe

2 cups all-purpose flour
1 teaspoon salt
½ lb (2 sticks) butter
2/3 cup iced water
½ teaspoon lemon juice.

Sift the flour and salt into a bowl. Add 50 g/ 2 oz (4 tablespoons) of the butter and rub into the flour. Bind the firm dough with the water and lemon juice
Roll out the dough to an 18 cm/7 inch square. Flatten the remaining butter in to a slab and place it in the center of the dough square. Fold the dough over to enclose the butter completely. Roll out the butter to a rectangle about 30 X 18 cm/ 12 X 7 inches. Fold into 3 and press the edges together to seal. Chill for 20 minutes.
Roll out the dough again, with the raw edges to one side. Fold and chill as before. Repeat the rolling, folding and chilling four times.
Variation:Rough puff pastry: Sift the flour with ¼ tablespoon salt and one teaspoon baking powder. Reduce the butter to 175 g/6 oz (12 tablespoons) and cut it into small nut-sized pieces. Add the flour all at once, then mix to a stiff lumpy dough with the water and lemon juice. Roll, fold and chill as above.

Pancakes Recipe

Pancakes Recipe

1 cup all-purpose flour
Pinch of salt
1 egg
1 ¼ cups milk
Oil for frying

Makes 8-12
Sift the flour and salt into a bowl and make a well in the center. Put the egg and half the milk and gradually mix into the flour. Beat until smooth, then beat in enough of the remaining milk to make a thin batter.

Lightly oil a 12 to 18 cm/ 5 to 7 inch heavy pancake pan. Pour in a little of the batter and tilt the pan to spread it out over the bottom in a thin layer. Cook until the underside is browned, then turn or toss and lightly brown the other side. Slide the pancake onto a plate. Make the remaining pancakes in the same way, and stack them up, interleaved with grease-proof (wax) paper

Pineapple Upside-down Cake Recipe

Pineapple Upside-down Cake Recipe

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/3 cup semolina or cream of wheat
8 tablespoons (1 stick) butter
½ cup sugar
3 eggs
½ teaspoon vanilla extract
Little milk

Topping
2 tablespoons butter
2 ½ tablespoons light brown sugar
1 small can pineapple rings, drained
Candied cherries

First make the topping. Melt the butter with the sugar and pour it into an 18 cm/7 inch round cake pan. Arrange the pineapple rings on the bottom of the pan and place a cherry in the center of each ring.

Sift the flour, baking powder and semolina together. Cream the butter with the sugar until light and fluffy. Beat the eggs one at a time, adding a tablespoon of the flour mixture with each mixture. Fold the remaining flour mixture with vanilla and a little milk. Spread over the fruit in the pan.
Bake in a preheated moderately hot oven (190*C/375*F, Gas mark 5) for about 20 minutes. Invert onto a serving plate to serve, warm or cold.

Banana Cream Pie Recipe

Banana Cream Pie Recipe

1 quantity sweet pastry
2 tablespoons butter
2/3 cup brown sugar
2/3 cup water
1 ¼ cups milk
2 envelopes unflavored gelatin
2 eggs separated
2/3 cup whipping cream
3-4 bananas sliced
Lemon juice
Whipped cream to decorate

Roll out the dough and use to line a 23 cm/9 inch pie pan. Bake blind (unfilled) n a preheated moderately hot oven (200*C/ 400F, Gas mark 6) for about 20 minutes. Cool.

Put the butter, brown sugar and half the water in a sauce pan and stir to dissolve the sugar. Cool, then stir in the milk. Dissolve the gelatin in the remaining water and add to the mixture in the pan with the egg yolks. Mix well, then chill until beginning to set.

Whip the cream until thick and fold into a custard mixture. Beat the egg whites until stiff and fold in.

Dip the banana slices in lemon juice to prevent discoloration. Arrange most of them on the bottom of the pastry case and pour over the cream mixture.

Chill until set.

Decorate with the reserved banana slices and whipped cream.

Rock Buns Recipe

Rock Buns Recipe

2 cups self-rising flourpinch of salt
½ teaspoon apple-pie spice
½ teaspoon grated nutmeg
8 tablespoons (1 stick) butter
2/3 cup currants
7 tablespoons sugar
1 tablespoon chopped mixed candied peel
1 egg, beaten
1-2 tablespoons milk

Makes 10-12
Sift the flour, salt and spice into a bowl. Rub in the butter, then mix in the currants, sugar and peel. Mix to a stiff dough with the egg and milk.

Drop the dough in 10-12 mounds on a greased baking sheet, leaving space between them. Bake in a preheated moderately hot oven (200*C/ 400*F, Gas mark 6) for 15 to 20 minutes. Cool on a wire rack.

Donuts Recipe

Donuts Recipe
3 cups rising flour
1 teaspoon salt
1 teaspoon ground cinnamon
8 tablespoon (1 stick) butter
¼ cup sugar
1 egg, beaten
¾ cup milk
Oil for deep frying
Sugar for sprinkling

Makes about 20
Sift the flour, salt and cinnamon into a bowl. Rub in the butter, then stir in the sugar. Bind to a soft but not sticky dough with egg and milk. Knead until smooth.

Roll out the dough to 1cm/ ½ inch thick and cut into 5 cm/ 2 inch rounds. Cut out the centers with a 2.5 cm/ 1 inch cutter.

Deep fry the donuts, in batches, for 3 to 4 minutes, turning once. Drain on paper towels and toss in sugar.

Lemon Cream Pie Recipe

Lemon Cream Pie Recipe

2 cups crushed plain sweet cookies
½ tablespoon grated nutmeg
8 tablespoons (1 stick) butter
Filling
1 envelope unflavored gelatin
¼ cup water
½ cup lemon curd or cheese
1 ¼ cups whipping cream

Mix together the biscuit (cookie) crumbs, nutmeg and butter and press onto the bottom and sides of a greased 18 cm/ 7 inch flan ring on a baking sheet or a pie pan
Dissolve the gelatin n the water, then stir in the lemon curd (or cheese). Whip the cream until thick and fold into the lemon mixture. Pour into the crumb crust and chill until the filling is set.

Custard Tarts Recipe

Custard Tarts Recipe

½ quantity pie pastry
2 eggs, 1 separated
2 tablespoons fresh white breadcrumbs
2/3 cup light cream
½ teaspoon vanilla extract
2 teaspoons sifted confectioner sugar
Grated nutmeg

Makes 12
Roll out the dough and cut out 12 rounds with a fluted cutter. Use these to line 12 bun tins (tartlet or muffin tins)
Beat the one egg white until frothy and brush over the insides of the pastry cases. Sprinkle with the breadcrumbs (this helps to prevent sogginess)
Beat together the egg yolk, whole egg, cream, vanilla and sugar and spoon into the pastry cases. Sprinkle lightly with nutmeg. Bake in preheated moderately hot oven (190*C/375*F, Gas mark 5) for 30 to 35 minutes or until the custard filling is set and the pastry is golden. Cool on a wire rack.

Croissants Recipe

Croissants Recipe

1 teaspoon sugar
¾ cup plus 2 tablespoons lukewarm water.
2 packages active dry yeast
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons lard
1 egg, beaten
12 tablespoons (1 ½ sticks) butter
Beaten egg to glaze

Makes 12
Dissolve the sugar in water and sprinkle over yeast. Leave in a warm place for about 20 minutes or until frothy.
Sift the flour and salt into a bowl and rub the lard. Add the yeast liquid and egg and mix to a pliable dough. Knead the dough until smooth and elastic.
Roll out the dough to a rectangle about 50 X 20 cm/ 20 X 8 inches. Divide the butter into 3 portions and soften each with the back of a knife. Dot one portion over the top two-thirds of the dough rectangle, leaving a margin clear all around. Fold the bottom third up and the top third down on top of it. Turn the dough so the folds are to the sides.
Repeat the process twice, using the rest of the butter. Chill the dough for 30 minutes.
Repeat the rolling and folding 3 more times, then chill for at least one hour.
Roll out the dough to a rectangle about 58 X 35 cm/ 23 X 14 inches. Leave to rest for 10 minutes. Trim the rectangle to 52 X 30/ 21 X 12 inches, then cut it in half lengthways. Cut each strip into 6 triangles 15 cm/ 6 inches high. Brush all over with beaten egg and roll up each triangle loosely beginning at the base. Form into a crescent shape and place on baking sheets, putting the tip of the crescent underneath. Brush again with egg, then leave n warm place to rise until puffy.
Glaze again with egg. Bake in a preheated hot oven (220*C/ 425*F, Gas mark 7) for about 20 minutes or until well risen and golden brown.

Apple Muffins Recipe

Apple Muffins Recipe

2 cups self-rising flour
Pinch of salt
1/3 cup of brown sugar
½ teaspoon ground cinnamon
2 eggs, beaten
4 tablespoons butter, melted and cooled
2/3 cup of milk
2 apples, peeled, cored and grated

Makes 12
Sift the flour, salt, sugar and cinnamon into a bowl. Add the eggs, butter and milk and mix to a smooth batter. Fold the apples. Pour into 12 greased patty (muffin) tins.
Bake in a preheated moderately hot oven (190*C/375*F, Gas mark 5) for 20-25 minutes. Serve warm.

Brioche Recipe

Brioche Recipe

1 teaspoon sugar
1 tablespoon lukewarm water
1 package active dry yeast
2 cups all purpose flour
½ teaspoon salt
2 eggs, beaten
4 tablespoons butter, melted and cooled.

Makes 12
Dissolve the sugar in the water. Sprinkle the yeast on top and leave in a warm place for about 20 minutes or until frothy.
Sift the flour and salt into a bowl. Make a well in the center and put in the yeast liquid, eggs and butter. Gradually draw the flour into the liquids and mix to soft dough. Keep until the dough in smooth and elastic, then leave in a warm place to rise until doubled in size.
Knead the dough lightly to knock out any air bubbles, then divide into 12 portions. Shape three-quarters of each portion into a ball and place in a greased 7.5 cm/3 inch brioche or deep bun (muffin) tin. Press a hole firmly in the center of each ball with your finger. Roll the remaining one-quarter of each dough portion into a small ball, slightly taper one side and place it top of the larger ball. Leave to rise in a warm place until doubled in size. Beat the egg for the glaze lightly with the water and sugar. Brush this over the brioches, then bake in a preheated very hot oven (230*C/450*F, Gas mark 8) for 10 minutes. Serve warm.

Apple Squares Recipe

Apple Squares Recipe

1 quantity Victoria layer cake batter, made with 1 egg and 1 teaspoon each ground cinnamon and all spice sifted with the flour
1 ¼ cups stewed apple slices, well drained
Sifted confectioners sugar

Spread half the batter over the bottom of a greased and flowered 20 cm/ 8 inch square deep cake pan. Cover with the apple slices then spread the remaining cake batter over the top. Bake in preheated moderate oven (180*C/350*F, Gas mark 4) for about 45 minutes. Cool, then sprinkle with icing (confectioners’) sugar. Cut into squares to serve.

Brownies Recipe

Brownies Recipe

1/3 cup semi-sweet chocolate chips
5 tablespoons butter
¾ cup sugar
½ teaspoon vanilla extract
½ cup plus 2 teaspoons self-rising flour
Large pinch of salt
½ cup chopped walnuts
2 eggs, beaten

Makes 12
Melt the chocolate gently with butter. Remove from the heat and stir in the sugar and vanilla.

Sift the flour and salt into a bowl and stir in the walnuts. Add the chocolate mixture and eggs and mix well together. Pour into a greased and floured 20 cm/8 inch square cake pan.

Bake in a preheated moderate over 180 c/350 F, Gas Mark 4) for 35 to 40 minutes or until well risen and just beginning to shrink away from the sides of the pan. Cool in the pan, then cut into squares.

Chocolate Caramels Recipe

Chocolate Caramels Recipe

1 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup sugar
8 tablespoons (1 stick) butter
Filling:
8 tablespoons (1 stick) butter
2/3 cup light brown sugar
2 tablespoons light corn syrup
1 small can condensed milk
Few drops of vanilla extract
4 oz dark sweet chocolate, broken up

Makes 16
Sift the flour and salt into a bowl and stir in the sugar. Rub in the butter, then knead to a smooth dough. Press evenly over the bottom of a greased 18 cm/ 7 inch square cake pan.

Bake in a preheated moderate oven (180 C/ 350 F, Gas Mark 4) for about 25 minutes or until pale golden brown and just firm. Cool.

For the filling, put the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the butter has melted and the sugar has dissolved. Bring to the boil and boil gently for 7 to 8 minutes, stirring occasionally. Add the vanilla and beat until smooth and beginning to thicken. Pour over the shortbread base in the pan. Cool, then chill.

Melt the chocolate gently and pour it over the caramel filing. Spread evenly. As the chocolate sets, mark it into swirls with a knife. Chill until set, then cut into squares.

Almond Bread Recipe

Almond Bread Recipe

3 egg whites
½ cup sugar
1 cup all-purpose flour, sifted
1 cup whole un-blanched almonds

Beat the egg whites until stiff, then gradually beat in the sugar. Fold in the flour and almonds. Spoon into a greased 1 kg/ 2 lb (9 X 5 X 3 inch) loaf pan.

Bake in a preheated moderate oven (180 C / 350 F, Gas Mark 4) for 30 to 40 minutes. Cool in the pan, then wrap in foil and keep for 1 to 2 days before serving.

To serve, cut into wafer-thin slices and place on a baking sheet. Dry out in a preheated cool oven (150 C/ 300 F, Gas Mark 2) for 45 minutes. Serve with ice cream.

Chocolate Cherry Bars Recipe

Chocolate Cherry Bars Recipe

1 1/3 cups semi-sweet chocolate chips
2 eggs
½ cup sugar
2 cups shredded coconut
½ cup chopped candied cherries
Sifted confectioners’ sugar

Makes about 24
Melt the chocolate gently, the spread it over the bottom of a greased 28 X 18 cm/11 X 7 inch cake pan. Chill until set.

Beat the eggs and sugar together until light and frothy. Fold in the coconut and cherries. Spread over the chocolate base.

Bake in a preheated moderate oven (180 c / 350 F, Gas Mark 4) for 10 to 15 minutes or until firm to the touch. Cool, then chill.

Sprinkle with icing (confectioners’) sugar, then cut into bars.

Lunch-box Cookies Recipe

Lunch-box Cookies Recipe

6 tablespoons butter
1/3 cup dark brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
2 cups rolled oats
2½ tablespoons marmalade
2/3 cup raisin

Makes about 36
Cream the butter with the sugar until light and fluffy. Beat in the vanilla and egg. Sift the flour with the baking powder, soda, salt and spices and fold into the creamed mixture with the oats, marmalade and raisins. Drop in teaspoons onto greased baking sheets.

Bake in a preheated moderately hot oven (190 C / 375 F, Gas Mark 5) for about 15 minutes.

Chocolate Chip Cookies Recipe

Chocolate Chip Cookies Recipe

8 tablespoons (1 stick) butter
2/3 cup light brown syrup
¼ cup light corn syrup
1 egg
2 cups all-purpose flour, sifted
½ teaspoon baking soda
1 table spoon hot water
½ teaspoon vanilla extract
½ cup chocolate chips

Makes 36
Cream the butter with the sugar and syrup until fluffy. Beat in the egg, then fold in the flour. Dissolve the soda in the water and add to the mixture with the vanilla. Mix well. Stir in the chocolate dots or chips.

Drop spoonful of the mixture onto greased baking sheets, allowing plenty of space for them to spread. Bake in a preheated moderate oven (160 C / 325 F, Gas Mark 3) for about 20 minutes. Cool on the baking sheets.

Variation
Add 2 to 3 tablespoons chopped walnuts or pecans with the chocolate dots or chips.

Gingerbread Men Recipe

Gingerbread Men Recipe

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1-2 teaspoon ground ginger
6 tablespoons butter
½ cup light brown sugar
½ cup light corn syrup
To decorate:
Currants
Candied cherries
Glace icing

Makes 8-12
Sift the flour with the baking powder, soda and ginger. Cream the butter with the sugar and syrup until fluffy. Add the dry ingredients and knead well to a smooth dough. Roll out the dough to about 5 mm/¼ inch thick and cut out men (or boys and girls). Place them on lightly greased baking sheets.

Press in currants for the eyes and pieces of cherry for the mouths. Bake in a preheated hot oven (220 C / 425 F, Gas Mark 7) for about 10 minutes.

Cool on the baking sheets, then decorate with the glace icing, piping in hair, clothes, etc.

Glace Icing Recipe

Glace Icing Recipe

1 cup confectioners’ sugar
1-2 tablespoons warm water
Food coloring and/or flavoring (optional)

Sift the sugar into a bowl and gradually beat in enough water to give a smooth icing that is thick enough to coat the back of the spoon. Add food coloring and/or flavoring and use at once.

Rich Madeira Cake Recipe

Rich Madeira Cake Recipe

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
16 tablespoons (2 sticks) butter, softened
1 cup sugar
Grated rind of 1 small lemon
1 teaspoon vanilla extract
4 eggs
1 strip candied citron peel (optional)

Sift together the flour, baking powder and salt. Cream the butter with the sugar, lemon rind and vanilla until light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg. Fold in the remaining flour.

Pour into a greased and lined 18 cm/7 inch round deep cake pan or a 1 kg/2 lb (9 X 5 X 3 inch) loaf pan. Place the citron peel on top, if using. Bake in a preheated moderate oven (160 C / 325 F, Gas Mark 3) for 1¾ to 2 hours or until a skewer inserted into the centre comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Spiced Honey Cake Recipe

Spiced Honey Cake Recipe

1 1/3 cups honey
1 cup oil
2 teaspoons instant coffee powder
2/3 cup boiling water
1 cup dark brown sugar
4 eggs, beaten
4 cups self-rising flour
1 heaped teaspoon ground cinnamon
1 heaped teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon baking soda

Mix the honey with the oil. Dissolve the coffee in the water and add to the honey mixture with the sugar and eggs.

Mix well.

Sift the flour with the spices and soda and stir in to the honey mixture.

Pour into a greased 30 X 25 cm / 12 X 10 inch cake pan.

Bake in a moderate oven (160 C / 325 F, Gas Mark 3) for 1 to 1¼ hours.

Genoa Cake Recipe

Genoa Cake Recipe

2/3 cup seedless white raisins
2/3 cup raisins
½ cup chopped mixed candied peel
2 tablespoons chopped candied cherries
¼ cup finely chopped blanched almonds
1 quantity basic or rich Madeira cake batter

Fold the mixed fruit and nuts into the cake mixture.

Bake in a preheated cool oven (150 C / 300 F, Gas Mark 2) for 2 to 2½ hours. Cool in the pan for 15 minutes before turning out to cool completely on a wire rack.

Devil's Food Cake Recipe

Devil's Food Cake Recipe

1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup unsweetened cocoa
8 tablespoons (1 stick) butter
1 ¼ cups sugar
2 eggs
6 tablespoons water
Whipped cream or buttercream


Sift together the flour, baking powder, soda, cocoa. Cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time, adding a table spoon of the flour mixture with each one. Fold in the remaining flour mixture alternately with the water.

Divide the batter between two greased and floured or lined 20 cm/8 inch sandwich tins (layer cake pans). Bake in a preheated moderate oven (180 C/350 F, Gas Mark 4) for 50 to 60 minutes or until risen and firm.

Cool in the tins (pans) for 5 minutes, then turn out onto a wire rack to cool completely.

Sandwich together the layers with whipped cream or buttercream and cover the top and sides of the cake with an icing or frosting of your choice.