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COFFEE CAKE Recipe
| Breakfast
Type: COFFEE CAKE Free Cooking Recipe - Breakfast Yes! Ingredients / Directions 1/4 lb Margarine 1 c Sugar 2 Eggs 2 c Flour 1 t Baking soda 1 t Baking powder 1 c
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pavlova
| Aga Recipes
Cooking receipe to make pavlova under category Aga Recipes. You may find some video clips related to this receipe below.pavlova3 egg whites175g caster sugar or 100g caster sugar and 50g soft brown sugar 1 tsp white wine vinegar and 1 tsp cornflour blended togetherPrepare a baking tray line with nons
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Tea - Cranberry Tea
| Teas 2
Cooking receipe to make Tea - Cranberry Tea under category Teas 2. You may find some video clips related to this receipe below.Cranberry Tea 3 teaspoons instant tea powder1/2 teaspoon ground allspice1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg6 cups boiling water1 (3 ounce) package cherry
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GARLIC-ROASTED NEW POTATO SALAD
| Everyday Recipes
Cooking receipe to make GARLIC-ROASTED NEW POTATO SALAD under category Everyday Recipes. You may find some video clips related to this receipe below.GARLIC-ROASTED NEW POTATO SALAD(Serves 8 to 10)Five pounds small red new potatoes Six cloves fresh garlic, cleaned and finely diced One and one-half cu
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Cooking receipe to make tangerine and almond marmalade under category General Recipes. You may find some video clips related to this receipe below.
tangerine and almond marmalade
450g tangerines
2 large lemons
1.25litres water
1.35 kg sugar
25g blanched almonds cut into slices lengthways
See Preserving info
Tangerines are not easily available nowadays but we made this with something called Mineolas described as having a different tangerine flavour. We thought it quite delicious!
First scrub all the fruit and then dry it.
Cut each one in half and squeeze the juice reserving it in a bowl.
Next thinly slice all the peel into strips.
Put the juice peel and1.25litres of water into a large saucepan or a preserving pan.
Bring everything to the boil and then simmer very gently without covering until the peel is absolutely tender (you should be able to squeeze it apart with your thumb and forefinger); this will take about 30 minutes.
Take the pan off the heat stir in the sugar and let it dissolve.
Then return the pan to the heat and boil until setting point is reached see Preserving info ours took 30 minutes to set.
Remove the pan from the heat let it settle for 15 minutes and then stir in the almonds.
As soon as the marmalade is cool enough and the fruit and nuts have stopped floating on the surface and are distributed evenly throughout the liquid pour into warmed jars and cover with a waxed disc.
Seal and label when cold.
Makes approx. 1.8kg
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