Apple Cheddar Shortcake

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Apple Cheddar Shortcake

Servings: 6

Ingredients:
SHORTCAKE:
2 1/2 c Biscuit Mix; Bisquick
4 oz Cheddar; Sharp, Shredded
2/3 c Milk
1/3 c Butter; Melted

APPLE TOPPING:
3/4 c Brown Sugar; Packed
3 tb Cornstarch
1/2 ts Cinnamon; Ground
1/4 ts Salt
1 c Water
4 c Apples; Peeled,Cored, Sliced

TOPPING:
Heavy Cream; Whipped

Instructions:
Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar
cheese then stir in the milk and butter. Spread the dough into two greased
8-inch layer pans and bake in the preheated oven for 20 minutes. Combine
the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in
the water and cook until clear and thickened. Att the apples, cover and
simmer until the apples are tender. Spoon half of the apple mixture over
one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping.

Chocolate Caramel Brownies

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Chocolate Caramel Brownies

Servings: 25

Ingredients:
1/4 c Butter or margarine
2 oz Unsweetened baking chocolate
2 Eggs
1 c Sugar
1/2 c All-purpose flour
1 ts Salt
1/2 ts Vanilla
1/2 c Pecan halves
-=================
1/4 c Butter/margarine
1/3 c Brown sugar
3/4 c Semisweet chocolate chips


Instructions:
Preheat oven to 350oF. Lighlt grease an 8" square pan.
In small saucepan, melt 1/4 c butter or margarine and
chocolate over low heat. Set aside. In medium bowl,
beat eggs until light. Beat in sugar, flour, salt and
vanilla until blended. Stir in melted chocolate
mixture; pour batter into prepared pan. Bake for 15
minutes.

Meanwhile, prepare Caramel Sauce. In small saucepan,
mix butter or margarine and brown sugar. Bring to
boil, stirring constantly. Stir and simmer 1 minute.
Remove brownies from oven and sprinkle evenly with
pecans. Gently pour caramel sauce over brownies.
Return pan to oven and bake 15 minutes longer, until
caramel is bubbling.

Remove brownies from oven and sprinkle with chocolate
chips. As chocolate chips begin to melt, gently swirl
with a knife. Cool completely before cutting. Chill to
harden chocolate, if necessary.

Perfect Fudge Brownies

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Perfect Fudge Brownies

Servings: 3

Ingredients:
1 c Margarine; softened somewhat
4 oz Unsweetened chocolate
1-1/2 c Plus 2 Tbl. sifted flour
1/2 ts Baking powder
1 ts Salt
4 Eggs, slightly beaten
2 c Sugar
1 ts Vanilla
3/4 c Nuts (your choice)
2 oz Unsweetened chocolate
3 T Butter
5 T Milk
ds Salt
1/2 ts Vanilla
2 c Sifted powdered sugar

Instructions:
Preheat oven to 375^. Melt margarine and chocolate together over very low heat; cool. Sift together flour, baking powder and salt, set aside. In a mixing bowl, gradually add sugar to eggs mixing thoroughly. Add vanilla and cooled chocolate mixture, blending well. Stir in dry ingredients. Blend in nuts, chopped.

Caramel Chocolate Brownies

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Caramel Chocolate Brownies

Servings: 36

Ingredients:
8 oz Walnut pieces
1 Stick butter; softened; 4 oz
1 c Sugar
2 Eggs
2 ts Vanilla extract
3 Squares unsweet. chocolate
--- melted (1 oz each)
2/3 c Flour plus
1/4 c Flour
1 Jar caramel topping; 12.25
-oz size
12 oz Semisweet chocolate chips;
-about 2 cups
1/4 c Heavy cream
1/2 c Flaked coconut

Instructions:
Coarsely chop walnuts. Measure out 1 cup and set
aside. Finely chop remaining walnuts.

Preheat oven to 350 degrees F. In a medium bowl, beat
together 1 stick butter, sugar, eggs, and vanilla with
an electric mixer on medium speed until
light and fluffy, 2-3 minutes. Beat in melted
chocolate. Add 2/3 cup flour
and beat until well blended. Stir in finely chopped
nuts.

Spread batter evenly in greased, foil-lined 9x13-inch
baking pan. Bake 10 minutes. In a small bowl, mix
together caramel and remaining 1/4 cup flour until
blended. Drizzle over partially baked brownies.
Sprinkle coarsely chopped nuts over top. Return to
oven and bake 20 minutes longer, or until bubbly.

Meanwhile in a 1-qt. glass bowl, heat chocolate chips
with cream and remaining
1 tablespoon butter in a microwave oven on High 1-1/4
to 1-3/4 minutes or until smooth when stirred. Set
glaze aside. Let brownies cool 15 minutes. Spread
glaze over brownies. Sprinkle coconut on top.
Refrigerate 1 hour, until glaze is set. Carefully cut
into 36 (1-1/2 x 2-1/8-inch) bars. Return
to refrigerator until serving time.

Chocolate Chip Brownies

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Chocolate Chip Brownies

Servings: 1

Ingredients:
1/4 c Butter or margarine; melted
3/4 c Sugar
1 Egg
1/2 c Sour cream
1 ts Vanilla
1 c All-purpose flour; unsifted
1/4 c Unsweetened cocoa powder
1/4 ts Baking soda
1/4 ts Salt
1 c Semisweet chocolate chips

Instructions:
Recipe by: "Homemade Happiness" -St.Anne's Parish, Caribou, Maine Cream butter or margarine, sugar and eggs in small bowl until fluffy. Add sour cream and vanilla. Beat well. Combine flour, cocoa, baking soda, and salt. Blend into creamed mixture. Stir in chocolate chips. Spread evenly toothpick inserted in center comes out clean.

Brownie Pizza

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Brownie Pizza

Servings: 1

Ingredients:
1/3 c Cold Water
15 oz Brownie Mix
1/4 c Oil
1 Egg
8 oz Cream Cheese, softened
1/4 c Sugar
1 Egg
1 ts Vanilla
Strawberry Slices
Banana Slices
2 oz Chocolate, melted
Mint leaves

Instructions:
Preheat oven to 350oF. Mix the brownie mix, water, oil and egg in a large bowl until well blended, pour into a greased and floured 12 inch pizza pan. Bake 25 minutes.

Love Cake

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Love Cake

INGREDIENTS:
450 g. Sugar
09 Nos. Egg Yolks
225 g. Cashuwnuts
225 g. Pumpkin Preserve
½ tsp. Nut Meg
01 tsp. Rose Essence
01 tsp. Almond Essence
01 tsp. Vanilla Essence
02 tbs. Bees Honey
50 ml. Brandy
½ tbs. Cinnamon Powder
½ tsp. Grated Lime Zest
225 g. Semolina
225 g. Astra Margarine
05 Nos. Egg Whites
01 tsp. Golden Syrup

METHOD:
Beat the Sugar and Egg Yolks. Mix Semolina and Astra Margarine separately. Mix the dry ingredients into the Semolina and Astra Margarine. Fold the above mixture into the beaten Sugar and Egg mixture. Beat the Egg Whites and fold on to the above mixture.
Turn the mixture in to a prepared baking tin and bake at 150 C.

FROZEN CHRISTMAS PUDDING

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FROZEN CHRISTMAS PUDDING

Ingrediens:
Mixed dried fruits 350 grs.
Glace Cherries 100 grs.
Chopped Mixed Peel 50 grs.
Chopped Cashew Nuts 50 grs.
Cocoa Powder 01 t.s.p.
Dark Rum 03 t.s.p.
Mixed Spices ½ t.s.p
Egg Whites o1 No.
Icing Sugar 50 grs.
Whipped fresh cream 300 grs.

Method :
Put the dried fruits, cherries, peel and cashew nuts in bowl and add the rum, Leave to soak for 12 hours. Add the cocoa powder, icing sugar and spices and mix unit well combined. Fold the whipped cream into the fruit mixture. Whisk the egg whites and fold it. Pour into a pudding basin and freeze until firm, about 8 hours, When ready to serve, dip the basin into warm water and invert on to a serving dish, and decorate it.

SEAFOOD STUFFED PARSLEY PANCAKES

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SEAFOOD STUFFED PARSLEY PANCAKES

INGREDIENTS FOR FOUR PORTIONS:
SMALL CUBES OF MULLET, CUTTLEFISH, PRAWNS 400 GRAMS
ONION, GARLIC 9CHOPPED) 25 GRAMS EACH
BAY LEAF 02 NUMBERS
SMALL CUBES OF BELL PEPPER, BLACK OILVES 03 NUMBERS
TOMATO DICED 10 GRAMS
FRESH MILK 05 TABLESPPONS
SALT AND PEPPER TO TASTE *****
ASTRA MARGARINE 60 GRAMS
MUSTARD CREAM ¼ TEASPOON


METHOD:
Heat a pan with astra margarine add the onion, garlic and bay leaf. Sauté on a slow fire, now add the seafood and the rest of the ingredients (except the cream). Cook on a medium fire till the seafood is cooked and finally add the fresh cream and mix gently. Season with salt and pepper, sprinkle diced tomato for garnish. Use this for the stuffing of the pancake and the sabayon for coating and browning under the salamander.

GINGER BREAD

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GINGER BREAD

INGREDIENTS UNITS QUANTITY
Margarine grams 90
Clear Honey grams 275
Sugar grams 125
Ground Ginger t.s.p 02
Minced Spice t.s.p ½
Ground Cinnamon t.s.p ¼
Cocoa Powder oz ¼
Plain Flour grams 700
Bicarbonate of Soda t.s.p 01
Eggs n.o.s 02
Salt Pinch



Method:
Stir the margarine, honey, sugar, spices, and cocoa powder together and warm over a Low heat until the sugar is completely dissolved. Leave it a side to cool. Seave the flour and bicarbonate of soda into a bowl and pour the mixture, salt, and eggs and mix well to obtain a smooth dough. Cover and leave it to stand for one day. Roll out the dough to 1/4inch thick and cut out figures. Bake at 200C.