Recipes December

THE JOYNET'S CHRISTMAS RECIPES

These are some great recipes.
I'm really sorry they aren't in any particular order.
Just scroll down, there is something for everyone!

Peppermint Bark

2 lbs white chocolate
12 candy canes
1/2 teaspoon peppermint flavoring

Melt chocolate in the top of a double boiler.
Place 12 candy canes in a plastic bag and crush into 1/4 inch pieces.
Stir candy and flavoring into melted chocolate.
Remove from heat and pour onto a 11 by 17 inch pan lined with parchment or waxed paper.
Chill until firm and break into pieces.
Refrigerate until ready to serve.

Banana Pudding Cake

1 white or yellow cake mix
4 eggs
1 cup oil
1 cup 7-Up or Sprite
1 small instant banana pudding

Frosting

1 small instant banana pudding
1 cup milk
1 (8 oz.) Cool Whip
1 - 2 bananas, sliced

1. Preheat oven to 350 degrees.
2. In mixing bowl put all cake ingredients.
3. Mix well.
4. Bake in a greased 9 x 13 inch pan for 25 minutes.
5. Cool
6. Frost with banana frosting.
7. Just before serving arrange banana slices on top

Chocolate Chip Cookies

3/4 cup All-Vegetable Shortening,
1-1/4 cups firmly packed light brown sugar,
2 tbsns milk,
1 tbsn vanilla,
1 egg,
1-3/4 cups all-purpose flour,
1 tspn salt,
3/4 tspn baking soda,
1 -1/2 cup semi-sweet chocolate chips

Heat oven to 375 degrees.

Combine Shortening, brown sugar, milk and vanilla. Beat at medium speed. Then, beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture until blended. Stir in chocolate chips.

Bake at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.

Makes approx. 3 dozen

Lemon Cookies

1/2 cup butter,
1/2 cup vegetable shortening,
1 cup sugar,
1 egg,
2 tspn fresh lemon juice,
1/2 tspn lemon rind,
2 1/8 cups all-purpose flour,
3/4 tspn baking powder,
1/4 tspn salt

Preheat oven to 400 degrees.

Cream butter and shortening; add sugar, egg, lemon juice, and rind. Sift together flour, baking powder, and salt; add to butter mixture. Mix. Drop by tspns onto cookie sheet. Stamp flat with bottom of glass covered with wet cloth.

Bake 5 to 7 minutes until brown around edges. Yields 3 to 4 dozen.

Icing: mix powder sugar with juice of rind, 1 lemon until thick

Mexicali Crunch

4 cups corn flakes;
2 quarts popped popcorn;
1 cup roast peanuts;
3 cups corn or tortilla chips;
1/2 cup margarine;
1/2 cup corn syrup;
1/4 cup packed brown sugar;
1 package (1.25 ounces) taco seasoning mix

Preheat oven to 250 degrees.

In large roasting pan combine corn flakes, popcorn, corn chips & peanuts. Combine margarine, corn syrup, brown sugar & taco seasoning in microwave bowl. Bring to boil stirring every 2-3 minutes. Pour over corn flake mix, toss to coat well.

Bake 60 minutes, stirring every 15 minutes. Cool stirring often. Store in tightly covered container. Wonderful munchies for the whole family to enjoy!!

Hot Spiced Cider

6 cups apple cider
1/2 tspn whole cloves
1/4 tspn ground nutmeg
3 sticks cinnamon
Heat all ingredients to a boil in a 3 quart saucepan; reduce heat to low then simmer uncovered for approximately 10 minutes. Strain mixture to remove cloves and cinnamon.

Cranberry Bread Recipe

I find it easier to double the recipe and make two loaves at once since we have so many elves to feed (not to mention Santa himself).

Sift: 2 cups flour (sifted),
1 cup sugar,
1 and 1/2 tsp baking powder,
1 tsp salt (I never use it),
1/2 tsp baking soda.

Cut in 1/4 cup butter (I use Promise Extra Light margarine sticks-it makes the bread really moist) until mixture is crumbly (I use a mixer to crumble-ize it)

Add 1 beaten egg, 1 tsp grated orange peel (I use a grater/peeler doohickey and grate an entire orange for every two loaves.), 3/4 cup orange juice. (If you can get your Elves to do the grating, it will help) mix until mixture is evenly moist.
Fold in as many light raisins as you think looks good (the recipe calls for 1 and 1/2 cups, I never measure) and about a half bag of chopped cranberries per loaf. spoon into a greased 9 x 5 x 3 loaf pan bake at 350' for 1 hour and 10 mins or until toothpick in center comes out clean. I never use the toothpick test, but I suppose it is a good idea.

Cool out of pan on a wire rack. keep stored in aluminum foil, unless you eat it all before it cools.

If it doesn't come out well the first time, that is OK, it took Mrs. Claus 3 or 4 attempts before she learned to make it consistently excellent.

Potato Filling

1. About 3lbs whole potatoes, peeled, boiled, and mashed with milk
2. Melt one stick margarine in frying pan
3. Saute -- 2 stalks celery (chopped) and one samll onion (chopped) until soft and onion is golden. Do Not Brown
4. Add 3 slices of firm bread cut into cubes -- mix in well (add more margarine if needed)
5. continue sauteing until bread is golden
6. Beat 2 large eggs into mashed potatoes
7. Mix in onions, celery, bread -- blend well.

8. Place in casserole dish -- dot with margarine and bake in 350' oven until top is puffy and golden (about 1/2 hour if mixture is warm when goes into oven, about 1 hour if taken from fridge).

. Hard Sauce

Perfect for Christmas and Thanksgiving pies or bread or even by the spoonful Ingredients:

1 stick of butter, softened
1 egg
2 boxes of powdered (confectionary) suger
Sherry (Harvey's Bristol Cream works well)

Mix butter and egg
Add sugar slowly, mixing as you add.
As it gets thicker, add a little sherry at a time until it is desired consistency (generally like icing for a cake).
Refrigerate

Iced Butter Cookies

Ingredients:
Cookies:
4 sticks (1 pound butter)
1 cup sugar
1 egg
4 cups flour

Icing:

1 stick butter
1 box powdered (confectionary) sugar
1 teaspoon vanilla
milk (as needed)

Directions:

1. Mix butter and sugar
2. Add egg
3. Mix in flour
4. Use cookie cutter to make into smallish cookies (about 1.5 inches in diameter).

Cook each batch at 375 degrees for about 10 minutes (lightly brown)

5. Let cookies cool slightly before icing

Icing:

Cream butter; add sugar and mix; add milk as needed for spreadable consistency; add vanilla

Spice Cake

Goes well with vanilla ice cream and hard sauce

Ingredients:

2 cups flour
1 and 1/2 cups of sugar
1 cup of buttermilk
3 eggs
1/2lb of butter or margarine (melted)
1 T cinnamon
1 T baking soda
1/2 T ground cloves

Directions:

1. Blend sugar and butter thoroughly. Add eggs, buttermilk, flour. Mix.

2. Add cinnamon, baking soda, and cloves. Mix well.
3. Grease and flour baking dish.
4. Bake in pre-heated oven at 350' for 50 minutes or longer if necessary.
5. Cool and ice.

Spice Cake Icing

Ingredients:

1 stick of butter
1 box of confectioners sugar
1 T of vanilla
1-3 T of milk

Directions:

1. Cream butter and gradually add confectioners sugar.
2. Add milk as needed to keep frosting at spreading consistency
3. Add vanilla
4. Frost cake when completely cool.

Mint Bars

Directions:

1. Mix 1/2 cup margarine, 4 eggs, 1 cup sugar, 1 cup flour, and 16 oz Hershey's syrup
2. grease a 9 x13" jelly roll pan
3. Bake at 350' for 25-30 minutes
4. Cool
5. Melt 1 and 1/2 sticks of margarine and mix with 3 cups powdered sugar and 1 teas. mint extract.
6. Spread on first layer
7. Cool
8. Melt 1 and 1/2 cup semi-sweet chocolate chips, 3 squares of bakers chocolate, and 1 stick margarine.
9. Mix

10. Spread on top

Mini-Chocolate Chip Cheesecakes

Bowl 1:

1. 1.2 lb of cream cheese
2. 1 egg
3. 1/3 cup of sugar
4. Mix
5. Add 1 and 1/4 cups of mini choc. chips.

Bowl 2:

1. 1 and 1/2 cup of flour
2. 1 cup of sugar
3. 1/4 cup of cocoa
4. 1 tsp. vanilla
5. 1 tsp. baking soda
6. 1 cup of water
7. 1/3 cup of oil
8. Mix

Directions:

1. Put chocolate mixture into mini-muffin cups.
2. Add 1 tsp. of cream cheese mixture per mini muffin cup
3. Fill each cup 2/3 full
4. Bake at 350' for about 20 minutes
5. makes about 4 dozen.

Cinnamon Crinkles

Ingredients:

2 and 2/3 cup of sifted flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt
1 cup butter or margarine
1 and 1/2 cup of sugar
2 eggs
2 T ground cinnamon
3 T sugar
halved pecans or walnuts (optional)

Directions:

1. Sift together flour, cream of tartar, baking soda, and salt -- set aside
2. Cream butter and sugar. Add eggs one ata a time; beat well after adding each.
3. Add dry ingredients. Refrigerate 1 hour.
4. Drop by teaspoonfuls onto lightly greased cookie sheet
5. Press half a nut into center -- sprinkle with cinnamon and sugar mixture
5. Bake at 350' for 12-15 minutes.

EggNog Cookies

Ingredients:

2 and 1/4 cups flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 and 1/4 cups white sugar
3/4 cups salted butter, softened
1/2 cup eggnog
1 tsp pure vanilla extract
2 large egg yolks
1 Tbsp ground nutmeg
Directions:

1. Preheat oven to 300'
2. Combine flour, baking powder, cinnamon, and nutmeg
3. Mix well with wire whisk and set aside
4. Cream sugar and butter with electric mixer until forms a grainy paste
5. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth
6. Add flour mixture and beat at low speed just until combined -- do not over mix!
7. Drop by rounded teaspoonfuls onto ungreased baking sheets -- 1 " apart. Sprinkle lightly with nutmeg.
8. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat surface immediately.

Buckeyes

1. 1 and 1/2 cups graham cracker crumbs
2. 2 sticks of butter or margarine (1/2 lb) softened
3. 1 lb of confectioners sugar
4. 1 small can or 1/2 bag of Angel Flake coconut
5. 1 and 1/2 cups peanut butter
6. 2 tsp. vanilla

Directions:

1. Mix all ingredients thoroughly and chill several hours.
2. Roll into small balls and dip into:
1 x 12 oz package of semi-sweet choc. chips, melted w/ 1 small cake parafin wax over a double boiler.
3. Drop onto wax paper and cool
4. Store in cool place

Holiday Punch

Perfect for large gatherings and making those family encounters a little easier to bear.

Ingredients:

1/5 white rum
1/5 white wine
6 oz frozen lime juice
6 oz frozen lemonade
1 qt gingerale
1 qt club soda
chopped oranges, lemons & limes
large block of frozen strawberries

Directions:

Mix and drink (slowly). Do not drive.

alternative recipe

1 qt rum
1/2 gallon white wine
3 x 6 oz cans lemon-lime juice
2 qts club soda
1 qt ginger ale
fruit

Spiced Tea

Ingredients:

36 tsps loose tea
1 T orange peel
1/2 T lemon peel
1/2 tsp. nutmeg
1/2 tsp cloves
1 tsp. cinnamon
Mix together and store in a tightly closed container.

Chocolate Coffee

Ingredients:

4 heaping teaspoons of cocoa mix
1 scant teaspoon of instant coffee mix
cinnamon
Makes one serving.

Squash Casserole

Squash Casserole Serves 4-8 3 1/2 C cooked squash 1/2 small onion chopped 1 C shredded cheddar cheese 1 beaten egg 1/2 pint (8 oz.) sour cream 1 stick margarine or butter melted 24 Ritz crackers crushed

Cook squash and onion together until tender. Drain well. Mix cheese, sour cream, margarine, egg and half of the crushed crackers in the baking dish. Fold in the drained squash/onion. Season with salt and pepper to taste. Sprinkle the rest of the crushed crackers on top.

Bake at 350 degrees for 30 minutes.

PAVLOVA (FROM AUSTRALIA)

To make the shell:
Ingredients:
3 egg whites
6 oz. Sugar
1 tsp Cornflour
1 tsp vinegar
½ tsp vanilla

for a 4 egg pavlova
To make the shell:
Ingredients: 4 egg whites
8 oz. Sugar
1 1/3 tsp Cornflour
1 1/3 tsp vinegar
3/4 tsp vanilla
etc.

Method: Beat egg whites until stiff, then gradually add sugar and keep beating, just at last sprinkle in cornflour, vinegar and vanilla and beating in. Spoon mixture onto a tray with greaseproof paper and spread into a round Oven: 350 to 275 for 55 to 60 minutes

After baking, remove from oven and turn over onto serving plate. Remove greaseproof paper from what is not the top, and allow to cool. Spread a thin layer of whipped cream over the top, then pipe blobs of whipped cream around the edge. Spread fruit salad or mixed berries over the middle of the pavlova. Top each blob of whipped cream at the edge with a halved strawberry.

Gingerbread People

Ingredients:
1 egg
1/4 cup honey
7/8 cup packed brown sugar
2 teaspoons ground ginger
1/2 cup butter or margarine
1 teaspoon baking soda
3 cups all-purpose flour
currants or raisins
water
1 1/2 cups confectioners' sugar
few drops of food coloring

Directions:
1 Set the oven for 375 degrees F (190 degrees C). Melt a little of the butter and grease baking sheets using a pastry brush.
2 Put the butter, brown sugar, and honey in a saucepan and stir them over low heat until they have melted.
3 Sift the flour, ginger, and baking soda into a mixing bowl. Add the melted mixture from the saucepan and egg.
4 Mix everything together and knead it into a ball. Chill the dough in a plastic bag for 30 minutes.
5 Sprinkle some flour on a flat, clean surface and on a rolling pin. Then roll the dough out until it is about 1/4 inch thick. Use cookie cutters or a knife to cut out shapes and people. Lift the cookies onto baking sheet, then gather all the leftover dough and cut out more shapes. Press currant or raisin eyes and buttons into the shapes and bake for 10 to 15 minutes until they are golden brown.

ICING

6 To Make Icing: Sift the confectioners' sugar into a bowl. Add a little water at a time to make a thick, smooth paste. Spoon a bit of the icing into a small bowl and add a few drops of food coloring. Do the same with the rest, using a different color. Fill pastry bags with the icing and squeeze it onto the cookies to make clothes!
Makes 30 cookies

Eggnog Quick Bread

This cake gets better with age. If desired, recipe can be baked in two 5 3/4 x 3 1/4 inch loaf pans, greased on bottom only. Bake these at 350 degrees F (175 degrees C) for 35-40 minutes.

Ingredients:
2 eggs
1 cup dairy eggnog (not canned)
2 teaspoons rum extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter or margarine
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
Directions:
1 Preheat oven to 350 degrees F (175 degrees C). Grease bottom only of 9x5 inch loaf pan.
2 Beat eggs in large bowl. Add sugar, eggnog, butter, rum extract and vanilla; blend well.
3 Lightly spoon flour into measuring cup, level off. Add flour, baking powder, salt and nutmeg, stirring just until dry ingredients are moistened.
4 Pour into greased pan. Bake for 40 minutes to 1hour or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. Wrap tightly and store in the refrigerator.
Makes 1 - 9 x 5 inch loaf

Chocolate Plum Pudding Cake

The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself.

Ingredients:
2/3 cup raisins
3/4 cup butter or margarine, softened
1 1/2 cups white sugar
3 eggs
2 cups sweetened or unsweetened applesauce
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 cup sifted cocoa
1/2 cup coarsely chopped walnuts

Directions:
1 Soak raisins in boiling water to cover for 5 minutes. Drain.
2 Stir together the flours, baking soda, salt, spices, and cocoa.
3 In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce. Beat the flour mixture into the applesauce mixture. Stir in the raisins and walnuts. Turn the batter into a greased and floured tube pan.
4 Bake at 350 degrees F (175 degrees C) for 80 minutes, or until it tests done. Let cake cool on a rack, and then chill.
Makes 1 tube cake

Light Fruit Cake

Ingredients:
1 cup butter
1 1/2 cups raisins
1/2 pound citron peel
1/4 pound almonds
3/4 cup well drained maraschino cherries
2 1/2 cups sifted all-pupose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons rose water 1 teaspoon grated lemon rind
1 1/4 cups white sugar
4 eggs
1 1/2 tablespoons lemon juice

Directions:
1 Wash and dry raisins. Cut peel in paper-thin strips. Blanch almonds, and slice lengthwise. Slice cherries in half. Combine fruit and nuts in large bowl, and add 1/2 cup of the sifted flour; mix until fruit is well coated.
2 Grease and line cake pans with 3 layers of heavy waxed paper, or 2 layers brown paper. These round pans are at least 3 inches deep. The small pan is 6 inches across, and the medium size pan is 9 inches across. Grease again. Preheat oven to 275 degrees F (135 degrees C).
3 Cream butter until fluffy; add extracts and lemon rind. Gradually add sugar, mixing until creamy. Beat eggs until light and lemon-colored, and add into creamed mixture. Beat together well.
4 Sift together remaining 2 cups flour with the baking powder and salt. Add these dry ingredients alternately with fruit and nut mixture, folding in gently until well combined. Stir in lemon juice.
5 Turn batter into prepared cake tins, filling 2/3 full and spreading batter evenly. Bake small cake for 1 1/2 hours, and the medium size cake for 2 hours. Remove from oven. Allow to stand in tin 5 minutes. Turn cake out on wire cake rack to cool.
Makes 2 fruit cakes

Brazil Nut Fruit Cake

Ingredients:
3/4 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups (2 pounds) whole shelled brazil nuts
1 pound pitted dates
1 cup well drained maraschino cherries
3 eggs
1 teaspoon vanilla extract

Directions:
1 Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.
2 Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.
3 Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.
4 Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.
Makes 1 -9x5 inch loaf

Anise Cookies

Ingredients:
6 3/4 cups white sugar
4 cups shortening
8 eggs 2 cups milk
2 teaspoons baking soda
2 ounces anise oil
21 cups all-purpose flour

Directions:
1 Cream sugar and shortening, add eggs one at a time. In a separate bowl mix milk, baking soda, and anise oil. Add to cream mixture. Mix well. Gradually add the flour, mixing well.
2 Preheat oven to 350 degrees F (180 degrees C).
3 Refrigerate long enough to clean up mess. Leave dough in refrigerator. Take small amounts to roll out, 1/8 inch thick. Cut out in any desired shapes.
4 Bake 10 to 12 minutes until edges begin to brown. Frost (see next recipe
Makes 25 dozen

Easy Creamy Icing

Icing for Anise cookies. Separate it into several little bowls for lots of colors. Tint with a few drops food coloring. Use little paintbrushes to color. Kids will love it!

Ingredients:
1 cup sifted 10x sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons cream or water
few drops of food coloring

Directions:
1 Blend sugar, salt and flavoring. Add cream or water to make it easy to spread. Makes enough icing for 3 to 5 dozen
Makes 2 cups

Black Walnut Balls

Ingredients:
1 cup butter or margarine, softened
2 cups sifted all-purpose flour
1/4 cup white sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups finely chopped black walnuts
1/2 cup confectioners' sugar

Directions:
1 Preheat oven to 325 degrees F (170 degrees C).
2 Blend together butter, flour, white sugar, salt, and vanilla. Add black walnuts and mix well.
3 Shape into 1 inch balls. Bake for 25 minutes on ungreased cookie sheet. Remove from oven and let cool.
4 Roll in powdered sugar. Store flat - not stacked on top of each other.
Makes 3 dozen

Chocolate Rum Balls

Ingredients:
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum

Directions:
1 Combine crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa and nuts. Blend in corn syrup and rum.
2 Shape into 1-inch balls; roll in additional confectioners' sugar. Store in an airtight container several days to develop flavor Roll again in confectioners' sugar before serving.
Makes 4 dozen

White Chocolate and
Cranberry Cookies

Ingredients:
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 tablespoon brandy
3/4 cup white chocolate chips
1 cup dried cranberries

Directions:
1 Cream together the butter, sugars and the egg. Add the dry ingredients and brandy. Stir well. Add white chocolate chips and cranberries.
2 Bake at 375 degrees F (190 degrees C) 8-10 minutes. Best to take them out when they are still doughy.
Makes 2 dozen

Ginger Pumpkin Cheesecakes

8 oz. gingersnap cookies
2 (8 oz) pkgs. cream cheese
3/4 cups brown sugar
3 large eggs
2 tsp. vanilla extract
1 can pumpkin filling
1 tbsp. flour
2 tsp. pumpkin pie spice(cinnamon, cloves, nutmeg)

DIRECTIONS:
Preheat oven to 350
Beat cream cheese and sugar until smooth, add eggs one at a time. Add remaining ingredients and beat until smooth.
In muffin pans and deep pan arrange baking cups(muffin liners) place a gingersnap cookie in each, fill with mixture 1/3 to 1/2 full. Bake 20-25 min. or until set... Cool then chill in refrigerator for several hours or overnight.

VEGETARIAN
FESTIVE SAVOURY LOAF

allow 2½ hours to prepare ...To serve 8 - 12

½ cup Wholegrain rice
Short crust pastry {see recipe below)
5 tbs. olive oil
2 large onions
½ Ib carrots
4 cups broken mixed nuts
6 tbs. water
5 tbs. tomato paste
2 tsp. yeast extract
2 tsp. oregano
pepper to taste

THE PASTRY ...

3 cups whole-wheat flour
¾ cup margarine
6 tbs. water approx.

DIRECTIONS
Rub in margarine to flour resembles coarse breadcrumbs and mix to a soft dough place in fridge till ready to use..

Put rice on to cook .
Put the oil in a large saucepan over a low heat , Skin and finely chop the onion ,add them to the pan and sauté till transparent. Set aside
Clean and finely grate the carrots, add them to the pan with onions and mix thoroughly
Grind the nuts into small pieces, add them to the pan with the onions and carrots and mix well.
Put the water into a small saucepan over a low heat add the tomato paste and yeast extract and stir well till completely dissolved
When the rice is well cooked add it to the pan with the onion, carrot, and nut mixture, pour the dissolved yeast and tomato paste over , add the oregano and pepper and mix thoroughly.
Roll out the pastry to an oblong shape place the mixture in the centre pat together to make a sausage shape fold pastry over making shore to seal well {now comes the tricky bit}
turn it over on to a well greased baking tray so the seam is under neath
decorate with pastry trimmings.
Brush with milk and bake in a moderate oven { 350 F 177 C gas mark 4 } till golden brown on top about 40 minutes
takes a long time but is worth it really tasty

POUND CAKE

1 pound flour
1 pound sugar
1 pound butter
10 eggs
1 tsp vanilla
Cream butter and sugar until lemon color.
Add eggs (one at a time) and flour alternately beginning with flour
Beat for 2 minutes after each addition.
Add vanilla at any point.
Pour into 10" tube pan.
Bake at 300 degrees for 1 1/2 hrs.
This cake will stay moist in saran wrap for 2 to 3 weeks.

QUICK FUDGE

1 12oz package chocolate chips
1 can eagle brand milk
1 cup chopped nuts
Melt chocolate chips in the milk
add nuts and cool.

That is all it takes to make a soft delicious fudge.

Breakfast Casserole

12 slices bread
24 oz. bulk sausage
6 oz swiss cheese, shredded
3 cups milk
6 eggs
1/2 tsp. dry mustard

DIRECTIONS
Trim crusts, lightly butter, saute sausage, drain well.
Place 6 slices bread in a a3 quart casserole, buttered side down.
Spread one half oif the suasage and cheese oveer bread.
Place other 6 slices on top, followed by the rest of the sausage and cheese.
Lightly beat eggs and milk, and pour over sausage mixture.
Cover and chill overnight.
Bake one hour at 350 degrees.
This receipe serves about 6 people easily.

AUBERGINE PARCELS WITH GRILLED TOMATO SAUCE

Preparation 25 minutes. cooking 45 minutes serves 4
NOT SUITABLE FOR FREEZING

2 Aubergines (about 300g/10oz each), cut lengthways into 5mm-thick slices

3 tbls olive oil seasoning

FOR THE FILLING

1 small onion finely chopped

1 garlic clove finely chopped

100g/3oz flat mushrooms roughly chopped

1 tbsp balsamic vinegar

4 tbsp chopped fresh parsley

175g/6oz ricotta cheese

4 tbsp grated vegetarian parmesan

FOR THE TOMATO SAUCE

4 large tomatoes halved

pinch of salt

1 tbsp balsamic vinegar.

METHOD

Preheat oven to 190c/375f/gas5 Brush the aubergine slices with 1 tables spoon of olive oil and season. Place on a baking sheet and season place on a baking sheet and cook for 25 -30 minutes until tender and golden, Remove from the oven and set aside to cool

lightly oil four 89mm ramakin dishes and line with the abergine slices making sure the slices over lap each other and leav no gaps . They should also overlap the sides of the ramakin dishso that they can be folded over to cover and secure the filling.

To make the filling, heat the remaining oil in a large frying pan and cook the onion and garlic for 5 minutes until softened. Stir in the chopped mushrooms and cook for a further 5 minutes until softened. Add the balsamic vineger, parsley and seasoning and simmer for about 10 minutes or until the liquid has almost evaporated. Mix with the Ricotta and Parmesan cheeses and season to taste .

Divide the mushroom mixture between the lined ramekins. Fold over the aubergine edges and press down gently to ensure the filling is compact, bake for 5 minutes to bake through. For the tomato sauce place the tomato halves under a hot grill, skin-side up for 8-10 minutes until the skins are blistered, soft and split. Remove the skins . Place the flesh in a food processor and process till smooth. Add salt and balsamic vinegar.

Turn the aubergine parcels out of the ramekins on to serving plates and serve with the tomato sauce

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