Salad Recipes - Recipes for Salads

BREAKFAST SALAD

2 Tomatoes—1/2d.

1 Cucumber—2d.

1 tablespoonful Oil—1/2d.

1 Spring Onion

Half a Lettuce

2 tablespoonsful Vinegar—1/2d.

Total Cost—31/2 d.

Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and cut up the cucumber into very thin slices and mince up the onion. Sprinkle these with pepper and salt, pour over the oil and vinegar. Shred up the lettuce and lay on the top, it is then ready to serve.

Business Directory

FILLING FOR CAKES Recipes - Recipes for CAKE FILLINGS

MAPLE ICING
Scrape half a pound of maple sugar and melt, add two
tablespoons of boiling water. While hot pour over the cake. Be sure to
melt the sugar before adding the water.

Business Directory

Candy Recipes - Chocolate Recipes

MRS. ARMSTRONG'S CHOCOLATE PUDDING

Soften three cups of stale bread in an equal quantity of milk. Melt two
squares of Chocolate over hot water and mix with
half a cup of sugar, a little salt, three beaten eggs and half a
teaspoonful of vanilla. Mix this thoroughly with the bread and place in
well-buttered custard-cups. Steam about half an hour (according to size)
and serve in the cups or turned out on warm plate.--_Mrs. Helen
Armstrong._



Apple Recipes
Barbecue Recipes

Almond Apricot Sour Cream Cake 1 16 oz can apricot halves save l teaspoon syrup 2 cups Cake flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1/4 teaspoon Salt 4 oz Unsalted butter; room temperature 1 cup Sugar 2 Eggs 1/2 teaspoon Vanilla extract 1/4 teaspoon Almond extract 1 cup Sour cream 1/4 cup Sliced almonds Grease a 9-inch cake pan or line with parchment paper. Preheat the oven to 350 degrees. Drain the apricots and discard the liquid. Making sure to save a teaspoon of the juice. Cut each half in half. Set aside Whisk together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar, syrup for 3 to 4 minutes, or until the mixture is light in color and fluffy. Add the eggs, one at a time, beating until thoroughly mixed. Scrape down the bowl, add the vanilla and almond extracts, and mix until combined. On low speed, add, in order, a third of the flour mixture, then half of the sour cream, then half the remaining flour mixture, the remaining sour cream and the remaining flour, mixing just to combine after each addition and scraping down the sides of the bowl. Pour the batter into the prepared pan and level it by bouncing it on the counter top. Arrange the apricot quarters in a decorative pattern on top of the batter. Sprinkle the sliced almonds over any exposed batter. Bake in the preheated oven for 45 to 50 minutes, or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes. Turn the cake out onto a plate, remove the parchment paper liner from the bottom and then flip the cake onto a cooling rack.

Oatmeal-Raisin Cookies (makes about 3 dozen)

canola cooking spray 1cup (140 g ) unbleached all-purpose flour 1/2teaspoon (2.5 ml) baking soda 1/4teaspoon (1.25 ml) ground cinnamon 1/8teaspoon (0.6 ml) salt 1/2cup (1 stick/100 grams) margarine, at room temperature 3/4cup (145 g) light brown sugar 2tablespoons (24 g) granulated sugar 1large egg 2tablespoons (30 ml) 1% milk 1/2teaspoon (2.5 ml) vanilla extract 1 1/2cups (120 g) rolled oats 1/2cup (52 g) dark raisins

Preheat oven to 350°F (180 °C), Gas Mark 4. Lightly coat a large cookie sheet with cooking spray.

Onto a piece of waxed paper, sift together the flour, baking soda, cinnamon, and salt. Set aside.

Using an electric mixer, cream the margarine and both sugars until light and fluffy. Add the egg, milk, and vanilla. Beat well. Gradually add the flour mixture, 1/4 cup at a time, beating after each addition.

By hand, stir in rolled oats and raisins. Drop by rounded teaspoonfuls onto prepared cookie sheet at least 2 inches apart. Bake until golden brown, about 10 to 12 minutes. Transfer cookies to racks to cool.

Per 2-cookie serving:155 calories (33% calories from fat), 2 g protein, 6 g total fat (1.0 g saturated fat), 24 g carbohydrates, 1 g dietary fiber, 12 mg cholesterol, 119 mg sodium

Diabetic exchanges:1 1/2 carbohydrate (bread/starch), 1 fat

Almond Pound Cake with Citrus Lavender Glaze 3/4 cup cake flour, sifted 1/4 tsp. baking powder 1 8-oz. can almond paste 1 cup sugar 1/4 tsp. salt 12 Tbsp. unsalted butter (3/4 cup), softened 4 extra-large eggs 1 recipe Citrus Lavender Glaze 1/4 cup whipping cream Butter and lightly flour an 8x4x2-inch loaf pan; set aside. Combine the cake flour and baking powder in a small bowl; set aside. Crumble the almond paste into the bowl of a food processor. Add sugar and salt. Process until the mixture is combined, scraping down the sides and bottom of the bowl with a rubber spatula. (Mixture should appear grainy with no lumps remaining.) Transfer the mixture to the large bowl of a stand mixer. With the mixer on low to medium speed, add the butter, 1 tablespoon at a time, until all the butter is added, scraping sides and bottom of the bowl constantly. Increase the speed to high and beat until the mixture is nearly smooth. Add the eggs, 1 at a time, to the almond paste mixture, beating well after each addition. With the mixer on low speed, add the flour mixture and beat just until combined. Pour the batter into the prepared pan and bake for 50 to 60 minutes until the top is golden and a wooden toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan; cool. Prepare the Citrus Lavender Glaze; brush half of the glaze onto top and sides of the cake. For the sauce, add whipping cream to the remaining glaze; heat in saucepan until warm. Serve sauce with cake. Makes 1 cake (8 to 10 servings). Citrus Lavender Glaze: Combine 1/2 cup sugar, 2 tablespoons lemon juice, 2 tablespoons orange juice, and 1 tablespoon lavender buds in a small saucepan. Bring to boiling over medium heat. Remove from heat. Strain to remove lavender. Makes 1/2 cup

Recipes

Queen of Rice Pudding

Recipes

1/2 cup uncooked rice 2 cups boiling water 2 cups milk 3 egg yolks 1/3 cup granulated sugar 1 tsp. vanilla 3 egg whites, stiffly beaten 4 tbsp. sugar Cook rice in rapidly boiling salted water. Drain and place in strainer over heat until rice is dry fluffy. Make a custard of the milk, egg yolks, sugar and vanilla. Pour over rice which had been placed in a buttered baking dish. Drop spoonfuls of strawberry jam over the surface. Cover with meringue which has been made by adding the 4 tbsp. of sugar to the beaten egg whites. Sprinkle with coconut. Bake in a slow oven at 325?F. for 20 minutes. Serve hot or cold. Serves 8

Chocolate Caramel Crispy Cakes

Recipes

4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way) 1/2 stick unsalted butter 2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes) Special equipment: approximately 40 mini muffin papers Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated. Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.