Plum Pudding (1)

Ingredients :

√ 8 oz. (225g) figs, roughly chopped
√ 8 oz. (225g) stoned prunes, chopped
√ 2 oz. (50g) mixed peel
√ 6 oz. (150g) sultanas
√ 2 oz. (50g) blanched almonds, chopped
√ 1 dessert apple, peeled, cored and coarsely grated
√ 3 pieces of stem ginger, chopped
√ 3 oz. (75g) self-raising flour
√ 6 oz. (150g) browned breadcrumbs
√ 4 oz. (100g) shredded suet
√ 6 oz. Soft dark brown sugar
√ 3 tablespoons of clear honey
√ half a teaspoon of mixed spice
√ 1 teaspoon of grated nutmeg
√ 3 eggs, beaten
√ pinch of salt
√ quarter pint (140ml.) barley wine

Preparation :

√  Grease 2 x 1.5 lb. (675g) pudding basins with lard
√ Place all the fruit and dry ingredients in a large bowl and mix well
√ Beat together the eggs, honey and wine then add to the fruit mixture and stir well
√ Share the mixture between the two pudding basins
√ Cover the basins with a double layer of greaseproof paper, then a piece of pleated foil
√ Tie securely with string
√ Place in a steamer over a pan of boiling water or in a pan of boiling water that comes two thirds of the way up the sides of the basins
√ Steam the puddings for 4 hours, topping up with boiling water as necessary
√ If the pudding is to be stored, replace the wrappings with fresh greaseproof paper, foil and string as before
√ Seal, label and place in a freezer or cool, dry cupboard for up to 12 months
√ To re-heat thaw the frozen pudding overnight, unwrap and steam for 20 minutes
√ Serve the pudding by turning out on a serving plate, dust with icing sugar and decorate with a sprig of holl.

Berry Valentine Pie

Ingredients :

1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen strawberries, thawed and drained
3 (7 ounce) cans whipped cream
1 (16.5 ounce) can pitted dark sweet cherries
1 (15 ounce) can blueberries
2 graham crackers, crushed

Preparation :

On bottom of pie crust, spread strawberries evenly; cover with whipped cream.

Spread cherries on whipped cream and cover cherries with whipped cream layer.

Spread blueberries on top of whipped cream and cover with last layer of whipped cream.

Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve

Darbey Bread

Ingredients :

2 (1 pound) loaves frozen bread dough, thawed 
1 1/2 cups shredded sharp Cheddar cheese 
1 onion, finely diced 
1/4 cup olive oil 
1 tablespoon Italian seasoning

Preparation :

Thaw frozen bread dough loaves until they can be cut into 1 inch cubes. 

Toss bread cubes with the grated sharp cheddar cheese, diced onion, olive oil and Italian spices. Place in a 9x9 inch square baking pan. Let sit and rise in a warm place until bread has doubled in size. 

Bake bread in a preheated 350 degrees F (175 degrees C) oven for about 20 minutes or until golden brown and all cheese is melted.

Becca's Bruschetta

Ingredients :

1 loaf French bread, sliced 
1/2 sweet onion, finely chopped 
2 cloves garlic, chopped 
1 (2.25 ounce) can sliced black olives, drained 
3 tablespoons extra virgin olive oil, divided 
1 tablespoon chopped fresh oregano 
2 teaspoons chopped fresh basil 
2 teaspoons chopped fresh parsley 
2 large fresh tomatoes, diced 
1 cup crumbled feta cheese 
1/4 cup grated Parmesan cheese

Preparation :

Preheat oven to 375 degrees F (190 degrees C). 

Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese.

Drizzle with remaining olive oil. 

Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toaste.

Bat Cupcakes

Ingredients :

1 (18.25 ounce) package chocolate cake mix 
1 (16 ounce) container prepared chocolate frosting 
1 (11.5 ounce) package fudge stripe cookies 
1 (6 ounce) bag milk chocolate candy kisses, unwrapped 
1 tablespoon red gel icing 

Preparation :

Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting. 

Break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. Place a chocolate kiss in front of the cookies with the point facing forward for the body.

Make two beady little eyes with the red gel icing towards the point of the kiss. Let the fun begin.

Baked Pineapple

Ingredients :

1 (20 ounce) can crushed pineapple, drained 
1 cup white sugar 
2 tablespoons cornstarch 
1/4 cup cold water 
2 eggs 
1 tablespoon vanilla extract 
1 tablespoon butter 
1 teaspoon ground cinnamon

Preparation :

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. 
In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon. 

Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.

Bacon Horseradish Dip

Ingredients :

6 slices bacon 
1/4 cup prepared horseradish 
1 pint sour cream 
1/2 cup mayonnaise 
1 lemon, juiced 
1/2 teaspoon chopped fresh parsley

Preparation :

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 
In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.

Roast Goose

Ingredients :

√  1 x 8-10 lb. (3.6-4.5kg) oven-ready goose

√ 2 oz. (50g) butter, melted

√ 2 tablespoons demerara sugar

√ 1 tablespoon lemon juice

√ 2 red skinned apples

√ 2 green skinned apples

√ salt and ground black pepper

Preparation :

√  Pre-heat oven to 425F, Gas Mark 7, 220C

√ Remove the neck, giblets and any excess fat from the body cavity of the goose

√ Rinse, then dry with kitchen paper

√ Season cavity with salt and pepper

√ Prick the skin all over with a fork and rub with salt

√ Place the goose on a rack in a roasting tin

√ Roast in the pre-heated oven for 20 minutes

√ Cover the breast with foil

√ Reduce heat to 350F, Gas Mark 4, 180C

√ Roast for 15 minutes per lb. (450g), draining off fat from the tin twice during cooking

√ Remove the foil about 20 minutes before the end of cooking time

√ Carefully lift the goose on to a warmed serving plate, cover with foil and leave for 15 minutes while preparing the garnish

√ Core and slice the apples into rings and brush with lemon juice and butter

√ Bake for 10-15 minutes at 400F, Gas Mark 6, 200C

√ Remove foil from goose and arrange the apples around and on top of it

√ Sprinkle the apple slices with suga

Salmon Mousse with Avocado

Ingredients :

√  2 avocados, peeled

√ juice of half a lemon

√ 8 oz. 9225g) can red salmon

√ 2 egg whites

√ three tbsps. water

√ three quarters of an ounce (20g) butter

√ three quarters of an ounce (20g) plain flour

√ 0.4 oz. (11g) sachet powdered gelatine

√ 3-4 drops Tabasco sauce

√ half a pint (285ml) milk

√ 1 tbsp. pink peppercorns

Preparation :

√  Drain and mash the salmon

√ Halve the avocados, slice thinly, and dip in the lemon juice

à Lightly oil a 2 pint (1 litre) souffl̩ dish

√ Gently melt the butter in a saucepan, blend in the flour, and cook for one minute

√ Add the milk, stirring continuously until the sauce thickens

√ Remove from heat and cool

√ Dissolve the gelatine in water as directed on the packet

√ Blend in the remaining ingredients other than the egg whites and mix well

√ Whisk the egg whites until stiff and fold into the salmon mixture

à Pour into the souffl̩ dish and chill until set

√ Spoon salmon mousse onto individual plates, garnish with peppercorns and arrange avocado slices round

√ Serve with wafer thin slices of fresh brown bread and butter if desire"

Honey Roast Duck with Port and Orange Sauce

Ingredients :

√  1 x 5lb. duck

√ salt and pepper

√ 2 tbsps. clear honey

√ 4 tbsps duck stock

For the sauce

√ 1 oz. plain flour

√ 2 tbsp. duck fat from roasting tin

√ 2 fl. oz.(50ml) port

√ 1 orange, rind and juice

√ 1 tbsp. redcurrant jelly

√ salt and pepper

√ half a pint (300ml) duck stock

Preparation :

√  Pre-heat the oven to 325F, Gas Mark 3, 170C

√ Wipe the duck inside and out and sprinkle with salt and pepper

√ Put the duck on a rack in a roasting tin and roast for 2 hours

√ Mix the honey and the 4 tbsps. of duck stock together

√ Prick the duck skin with a fork and brush in the honey mixture

√ Return the duck to the oven and cook for a further 30 minutes, or until the duck is cooked through

√ Meanwhile melt the duck fat in a pan, blend in the flour, and cook for one minute

√ Add the rest of the sauce ingredients and bring to the boil, stirring continuously

√ Reduce heat and simmer gently until the sauce is of a smooth consistency

√ Serve the sauce hot with the roast duck

Game Chips

Ingredients :

√  potatoes

√ cold water

√ oil or fat for frying

√ salt

Preparation :

 √  Wash and peel the potatoes and cut into very thin rounds

√ Soak the potato slices in cold water then dry on absorbent kitchen paper

√ Deep-fry for about 3 minutes then dry on absorbent paper

√ Deep-fry rapidly for a further 2-3 minutes or until crisp and brown just prior to serving sprinkled with salt

Chestnut Soup

Ingredients :

√  1 lb. (450g) chestnuts

√ 2 celery stalks

√ 1 onion, large

√ salt and ground black pepper

√ 1 bay leaf

√ 2 pints (1.2 litres) chicken or turkey stock

Preparation :

√  Pre-heat the oven to 400F, Gas Mark 6, 200C

√ With a sharp knife, make a slit in the outer skin of the chestnuts

√ Arrange chestnuts on a baking sheet and bake in the pre-heated oven until the skins crack

√ Peel off the two layers of skin off the chestnuts while they are still hot and place in a pan

√ Add all the remaining ingredients, bring to the boil, then lower the heat before covering the pan and allowing it to simmer for about 45 minutes

√ Check that the chestnuts and celery are tender then remove the bay leaf

√ Pour the soup into a blender to produce a smooth puree

√ Return to a pan and heat gently, thinning with a little milk if necessary, before serving

Roast Pheasant with Wine Sauce

Ingredients :

√ 2 young pheasants, hens if possible as they are smaller and more tender

√ 2 oz. (50g) butter

√ 4 rashers straky bacon

√ 1 bouqet garni

√ 2 tbsps. flour

√ 1 tsp. dried thyme

√ 4 fl. oz. (125ml) single cream

√ salt and pepper

√ 15 fl. oz. (425ml) red wine

Preparation :

√  Wash and dry the birds and season inside and out with salt and pepper

√ Melt half the butter in a roasting pan, add the pheasants and brown on all sides

√ Arrange the bacon rashers on the pheasant breasts then slowly pour the wine over them

√ Add the thyme and bouquet garni and bring to the boil

√ Roast the pheasants in a pre-heated oven at 350F, Gas Mark 4, 180C for just over an hour or until they are cooked through

√ Remove the pheasants and keep warm

√ Strain the remaining juices from the pan into a jug

√ Gently melt the remaining butter in a saucepan and stir in the flour to form a smooth paste

√ Stir in the juices from the jug, bring to the boil, and simmer for 2 minutes

√ Gradually stir in the cream and heat gently

√ Serve the sauce with the pheasants and game chip"

Roast Partridge on a bed of Liver Pate

Ingredients :

For the roast partridge

√ 4 young partridges

√ 8 rashers bacon

√ butter

√ flour

√ salt and pepper

√ 4 slices toast

√ liver pate

√ fried crumbs

√ liver pate

√ watercress

For the fried crumbs

√ 4 oz. (125g) fresh white breadcrumbs

√ 1 oz. (25g) butter

Preparation :

√  Pre-heat oven to 450F, Gas Mark 8, 230C

√ Season the partridges with salt and pepper

√ Put a knob of butter inside the birds and put 2 slices of bacon on their breast

√ Stand on a trivet in a roasting tin, baste with melted butter, and cook in the pre-heated oven for 10 minutes, basting again after 5 minutes

√ Reduce the heat to 400F, Gas Mark 6, 200C and cook again for 10 minutes, basting twice

√ Remove the bacon from the breasts, baste with hot butter, sprinkle with flour, baste again and cook for a further 4-5 minutes to make the breasts crispy

√ Increase the oven to 450F, Gas Mark 8, 230C and cook till birds are browned

√ For the fried crumbs, melt the butter in a frying pan, stir in the crumbs and keep turning until they are brown and crisp

√ Spread the toast with liver pate, arrange the birds on top and garnish with fried crumbs and watercres

Yuletide Stollen

Ingredients:

√  4 oz. (125g) sultanas

√ 1 lb. (450g) flour

√ 6oz. (175g) castor sugar

√ 7fl. oz. (200ml) milk, lukewarm

√ 1 oz. (25g) yeast

√ 1 tsp. ground cinnamon

√ 2 eggs, beaten

√ 1 tsp. ground allspice

√ 4 oz. (125g) chopped mixed peel

√ 3 oz. walnuts, chopped

For icing

√ 8 oz. (450g) icing sugar

√ half a teaspoon of vanilla essence

√ 1 tbsp. lemon juice

√ 1 oz. butter, melted

Preparation:

√  Put 1 tsp. of castor sugar, 2 tbsps. of lukewarm milk and the yeast in a bowl and mix to a paste

√ Leave in a warm place until the mixture is frothy, about 15 minutes

√ Sift the flour, cinnamon and allspice into another bowl

√ Add the remaining castor sugar, yeast mixture, the rest of the milk, beaten eggs and mix to a smooth dough

√ Knead until the dough is smooth and elastic then set aside in a warm place until the dough doubles in size, about one hour

√ Knead the dough for 5 minutes then add the sultanas, mixed peel and walnuts and keep kneading until they are evenly spread through the dough

√ Turn the dough to a lightly floured board and shape into an oval

√ Transfer to a well greased baking tin and leave in a warm place for 30 minutes

√ Bake in a pre-heated oven, 400F, Gas Mark 6, 200C for 10 minutes

√ Reduce the heat to 350F, Gas Mark 4, 180C and bake for 30-35 minutes

√ Allow to cool on a wire rack

√ Put the melted butter, vanilla and lemon juice into a bowl and beat together

√ Add the icing sugar and beat until the mixture thickens to a spreading consistency

√ Coat the bread evenly with icing sugar and decorate with a Christmas garlan

Kourambiethes (Greek Christmas Sweets)

Ingredients:

16 fl. oz. (450 ml.) olive oil

√ 4 oz. (125g) sugar

√ 1 whole egg and 1 yolk

√ 1 tbsp. ground cinnamon

√ 4 tbsps brandy

√ 4 oz. (125g) almonds, roasted and coarsely ground

√ 1 lb. (450g) flour

√ icing sugar for coating

Preparation:

√  Pour the olive oil into a large bowl and beat in the sugar

√ Add the eggs, almonds, cinnamon, almonds and brandy and beat again

√ Carefully add the flour until the dough is a soft consistency that will not stick to your hands

√ Divide the dough into pieces the size of a walnut and shape kourambiethes into rounds, oblongs and ovals

√ Place on an oiled baking sheet and bake in a pre-heated oven at 350F, Gas Mark 4, 180C for 15-20 minutes

√ Allow to cool a little then sift icing sugar over them, covering them completely"

Christmas Cake

Ingredients:

√ 1lb. 2oz. (500g) currants

√ 3 tablespoons of brandy

√ 8 oz. (225g) sultanas

√ 8 oz. (225g) raisins, stoned

√ 6 oz. (175g) glace cherries

√ 4 oz. (125g) candied peel, chopped

√ 1 lemon

√ 10oz. (275g) plain flour

√ 10 oz. (275g) butter

√ half a level teaspoon of mixed spice

√ pinch of salt

√ half a level teaspoon of powdered cinnamon

√ 10 oz. (275g) soft brown sugar

√ 6 eggs

√ 3 tablespoons milk

√ almond paste

√ royal icing

Preparation :

Wash the dried fruit in a sieve, under the cold tap, two days before making the cake

√ Drain and turn on to clean tea towel, pat dry then spread on kitchen paper to dry

√ On baking day, grease a 9 inch round cake tin, line with double greaseproof paper and re-grease

√ Tie a band of brown paper round the outside of the tin, to come 3 inches above the top

√ Put the prepared fruit, peel and cherries in a bowl and mix well

√ Grate the lemon rind

√ Sift together the flour, spices and salt then add, together with the grated lemon rind, to the bowl of mixed fruit

√ Cream together the butter and sugar until the mixture is pale, soft and fluffy

√ Break the eggs into a basin and whisk lightly with a fork

√ Add the whisked egg, 2 tablespoons at a time, to the creamed butter mixture, beating until well mixed each time before adding more egg

√ With a tablespoon, fold in the flour and fruit mixture; add a little milk if necessary to make the mixture soft enough to drop from the spoon when it's held above the bowl and shaken

√ Turn the mixture into the prepared baking tin, spread it evenly around the tin and make a dip in the center

√ Bake at the bottom of the oven at 300F, Gas Mark 2, 160C for about four and a half hours until the cake is golden brown and firm to the touch

√ To prevent the cake over-browning, cover with two or three pieces of brown paper after the first two and a half hour's baking

√ Test with a fine skewer, insert the skewer in the cake and when it is drawn out it should look quite clean

√ Allow the cake to cool in the tin

√ Before storing the cake, prick with a fine skewer and slowly pour the brandy over it

√ When storing the cake, wrap it in several layers of grease proof paper, then wrap in foil or store in an airtight tin

√ Cakes made several weeks before Christmas will become darker in colour and richer in flavour

√ Decorate the cake with almond paste and royal icing (see Hookery Cookery Christmas Recipe"