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Mead
Mead Basics
Bright Red Currant Mead
Cowslip Mead
Dandelion Mead
Deep Red Raspberry Mead
Golden Pineapple Mead
Gooseberry Mead
Midsummer Rose Strawberry
Mead
Spiced Mead
Strawberry Mead
Topaz, or Raisin, Mead
2 cups flour
1/2 pound butter (real
butter!)
1 egg yolk
8 tablespoons powdered sugar
1 can (unopened) of
condensed milk boiled
for 1-1/2 hours (Manjarblanco)
Sift dry ingredients and mix
with butter and egg yolk. Roll pastry
on board to 1/4 inch thickness. Cut in
small cookie circles and bake in 350 degree oven until lightly brown. Remove and put two rounds together with
Manjarblanco. Then roll in powdered
sugar.
Preparation Time: 40 Minutes
Serving Size: 12
1 cup brown sugar
3/4 cup chopped almonds
3/4 cup butter
2 cups chocolate chips
Butter and brown sugar in
micro wave on high 1 minute. Remove and whisk until smooth.
Return for 4 minutes.
Add almonds.
Wisk again and cook for
another 1 minute.
Spread in a buttered 8 X 8
inch pan.
Put chocolate chips on top
and cover with wrap.
When almost melted remove
wrap and sprinkle with almonds.
Wonderful candy for
Christmas guests or give-aways!
Recipe comment: OK...this I
have renamed the BDSM cake....darkly mysterious, sweet and spicy, with a wicked
twist that makes people go 'eeew' when you tell them....and keeps them coming back
for more!! LOL.
1 x 455 gr. can of tomato
soup
2 1/4 cups plain flour
1 1/3 cups castor sugar
4 teaspoons baking powder
1 teaspoon bicarbonate of
soda
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ginger
1/3 cup cocoa
125 gr. butter
2 eggs
1/4 cup water
Whipped cream
1. Preheat oven to 180C.
Grease 2 x 20 cm. cake pans.
2. Sift dry ingredients into
a large bowl, add soup and butter. Beat at low speed for 2 minutes.
3. Add eggs, water, and beat
a further 2 minutes.
4. Pour into prepared cake
pans and bake for 35 - 40 minutes. Allow to stand 10 minutes before removing
cakes from pans.
5. When cold, join together
with whipped cream and either ice with chocolate icing, or top with more
whipped cream.
(from online acquaintance
Catalina, Literotica.com)
2/3 cup flour 2
tablespoons butter, melted
1 teaspoon baking powder 1 tablespoon hot water
3 eggs Whipped cream (see recipe)
2/3 cup sugar
Preheat oven to 425 degrees.
Select muffin tins with 1
1/2 inch cups and thoroughly grease and flour
each cup. (Recipe makes 24 cakes)
Sift flour with baking
powder and set aside.
Place eggs and sugar in a
bowl and whisk until thick.
Melt butter under low heat
so as not to burn. Fold egg and sugar mixture into flour mixture with a metal
spoon.
Add melted butter and hot
water. Blend thoroughly.
Divide mixture into muffin
tin cups.
Bake 8 to 10 minutes.
Remove from oven. Cool for 10 minutes in draft-free area.
Remove cakes from pans. Cool completely in a draft-free area.
Prepare whipped cream (see recipe below).
With a sharp pointed knife,
cut away risen area from top of cake and set aside.
(Cut out a conical section
so that you have a hole in the bottom section.)
Fill the hole (bottom
section) with whipped cream.
Cut top section in half to
form "wings". Place
"wings" on top of cream and you have fairy cakes.
1 cup whipping cream 1/4 cup sugar 1/2 teaspoon vanilla
While beating whipping
cream, gradually add sugar and vanilla.
Beat until stiff, being
careful not to over beat, thus forming butter.
12 X 8 X 2" pan
350 Degrees F or 180 Degrees
C
22 to 27 minutes yields 24
slices
Base
1 cup of flour
1/2 cup of butter
2 Tablespoons icing sugar
Rub together as pie crust, line
pan with the mixture and prick with a fork
Filling
2 eggs
1 1/4 cup of brown sugar
2 Tablespoons flour
1/2 Teaspoon baking powder
pinch of salt
1 cup chopped walnuts
1 1/2 cups coconut
1/3 Teaspoon vanilla
Cook filling in sauce pan
Pour filling onto crust
Bake until browned and ice
with white icing
Icing sugar...cream..vanilla
and butter to desired consistency