Yes!

Ingredients / Directions
2/3 cup(s) light corn syrup
3 tablespoons butter or margarine
1 (7 ounce) jar Marshmallow Cr�me
1/2 cup(s) half-and-half
1/2 cup(s) crushed hard peppermint candy In medium saucepan
cook corn syrup and butter over medium heat until mixture comes to a boil
stirring constantly. Cook 5 minutes
stirring constantly.

Cool for 5 minutes. Stir in Marshmallow Cr�me
blending well. Gradually add half-and-half
stirring until mixture is smooth. Fold in crushed candy. Serve warm or cool over ice cream. Store any remaining topping in refrigerator.

Yields 2 cup(s)s.

Wow!

Ingredients / Directions
2 pound hojas (corn husks)
2 pounds masa
1/2 cup(s) solid vegetable shortening
1 cup(s) granulated sugar
1/4 cup(s) warm water
as needed
2 tablespoons cinnamon
1 cup(s) dry raisins
4 teaspoons aniseed Soak corn husks in hot water for 20 or 30 minutes until pliable. Stand in a pan to let them drain.

Mix masa with shortening
then add sugar
kneading and adding a little warm water at a time to make a smooth dough. then add cinnamon
raisins and aniseed
blending into dough.

Lay softened husks on a large table. Put 4 tablespoons of mixture on bottom half of each husk. Fold as for regular tamales. Stand assembled tamales in a small roaster pan half filled with water. Cover with lid
bring water to a boil
and cook over medium heat for 1 hour(s). Masa will separate from husks when cooked.

Yes!

Ingredients / Directions
# 1lb (450g) strong plain flour
# 1teaspoon. salt
# 1teaspoon. Mixed spice
# 1teaspoon. Cinnamon
# 2oz ( 50g) hard margarine
# 1 sachet easy blend dried yeast
# 3oz (75g) sultanas
# 1oz (25g) chopped mixed peel
# 2oz (50g) caster sugar
# 8fl. oz (225ml) milk
# 1egg
beaten
# For crosses and glace- 1tbsp flour and 2tbsp sugar # Sift flour
salt and spices into a large bowl and rub in margarine
# Mix in the yeast
sultanas
peel and sugar
# Heat milk to hand temp. and whisk into egg before adding to flour mixture
# Mix well
# Turn dough on to a floured surface and knead for 10 mins or mix in electric mixer with dough hook for 5mins
# Divide dough into 12 even pieces of about 3oz (75g) and form into balls
# Arrange in a roasting tin leaving space for spreading although they will join up during baking
# Cover with a tea towel and leave to prove in a warm place for about one and a half hour(s) till doubled in bulk
# To make crosses mix the flour with about one and a half tbsp. Water to make a thick batter
# Fill piping bag ( with a round nozzle) and pipe a neat cross on each bun
# Bake at 400F
Gas 6
200C for 25 minutes
# Pull away buns
split and serve plain or toasted with butter

Wow!

Ingredients / Directions
# 1 lb. ( 450g ) low-fat pork sausages
# 8 slices of bread
crusts removed
# half a small onion
finely chopped
# 2 oz. ( 50g ) butter
softened
# 1 tablespoon wholegrain mustard # Pre-heat oven to 350F
Gas Mark 4
180C
# Spread half the butter over one side of each slice of bread
# Mix the onion and the mustard with the remaining butter and spread on other side
# Prick sausages with a fork
# Wrap each sausage in a slice of bread with mustard inside
# Place on a baking sheet and cook in the pre-heated oven for 25-30 minutes
# When bread is golden and sausage cooked
leave to cool

Good stuff!

Ingredients / Directions
# 4 oz. (125g) sultanas
# 1 lb. (450g) flour
# 6oz. (175g) castor sugar
# 7fl. oz. (200ml) milk
lukewarm
# 1 oz. (25g) yeast
# 1 teaspoon. ground cinnamon
# 2 eggs
beaten
# 1 teaspoon. ground allspice
# 4 oz. (125g) chopped mixed peel
# 3 oz. walnuts
chopped

For the icing

# 8 oz. (450g) icing sugar
# half a teaspoon of vanilla essence
# 1 tbsp. lemon juice
# 1 oz. butter
melted # Put 1 teaspoon. 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(s)
# 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 garland

the best!

Ingredients / Directions

Base

# 8 trifle sponges
# 4 tablespoons raspberry jam
# 6 tablespoons sweet sherry
# 12 oz. (350g) frozen raspberries
partially thawed
# 2 oz. (50g) ratafia biscuits

Custard

# 1 pint (550ml) milk
# 1 vanilla pod
# 4 egg yolks
# 1 tbsp. caster sugar
plus a little for sprinkling
# one and a half tablespoons of cornflour

Topping

# three quarter pint (425ml) whipping cream
# 2 oz. (50g) flaked almonds
toasted
# glace cherries to decorate # Split the sponges in half then spread each half thinly with raspberry jam
# Sandwich each half back together and cut into quarters
# Place in the base of three and a half pint (2 litre) glass trifle bowl
# Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice
# Roughly crush the ratafia biscuits and sprinkle over the raspberries
# Chill for 3-4 hour(s)
# Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point
# Transfer to a heatproof jug and leave to infuse for 10 minutes
# Remove the vanilla pod from the milk
# Place the egg yolks
cornflour and sugar in a bowl and whisk together
# Whisk in the milk
then strain the liquid back into the rinsed pan through a fine sieve
# Cook over a gentle heat
stirring constantly until the custard starts to thicken
being careful not to allow to boil
# Cook gently for two minutes unit the custard is a thick pouring consistency
# Quickly pour the custard into a cold bowl to prevent further cooking
# Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming
# Set aside and leave to cool
# Spoon the cold custard onto the raspberries in the trifle bowl
spreading to the edges with a palette knife
# Gently whip the cream until it nearly holds its shape
then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl
# Whip the remaining cream until it holds it shape
# Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries

It’s alright!

Ingredients / Directions

# 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 # 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 hour(s)
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 cup(s)board 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 holly

No other!

Ingredients / Directions
3 pounds potatoes
peeled and diced
1/3 cup(s) cider vinegar
2 teaspoons white sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/2 cup(s) mayonnaise
1/2 cup(s) sour cream
1/4 cup(s) heavy cream
3/4 cup(s) chopped onion
3 hard-cooked eggs
peeled and chopped Bring a large pot of salted water to a boil
add the potatoes and let cook until tender. While the potatoes cook
in a large bowl
whisk together the vinegar
sugar
mustard
salt and pepper. Drain the potatoes
stir them into the vinegar mixture and let them marinate for 30 minutes to absorb the flavors.
In a small bowl
whisk the mayonnaise
sour cream and heavy cream. Fold this creamy mixture into the potato mixture along with the onions and hard-cooked eggs. Cover and chill before serving if you wish. (This salad keeps for up to 3 days in the refrigerator.)

Just do it!

Ingredients / Directions
1 (.13 ounce) envelope unsweetened grape soft drink mix
1 (.13 ounce) envelope unsweetened orange soft drink mix
2 cup(s)s white sugar
3 quarts cold water
1 liter ginger ale To make a frozen hand
wash a disposable glove
fill with water
seal with a rubber band and freeze until hard.
Stir together grape soft drink mix
orange soft drink mix
sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water
then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Simply good!

Ingredients / Directions
3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Dash of salt
1 cup(s) granulated sugar
1 pint spumoni or your favorite holiday ice cream
(eggnog ice cream is great for this also)
Graham cracker crumbs Have egg whites at room temperature. Add vanilla extract
cream of tartar and salt. Beat until frothy. Gradually add sugar
a little at a time
beating until very stiff peaks form and sugar is dissolved.

Cover cookie sheet with wax paper. Using large pastry bag with star tube
form 5 meringue bowls using 1/2 cup(s) mixture for each. Bake at 275 degrees F for one hour(s).

Let dry in oven for one additional hour(s).

Fill cooled meringues with ice cream and sprinkle with graham cracker crumbs.

Makes 5 servings.