Redcurrantwall Abbot Alf Cake

12 oz. fresh red currants(4 c.)
5 oz. unsalted butter, at room temperature (1 1/4 sticks)
1 c. plus 2 tbsp. granulated sugar
1 1/4 c. sifted all purpose flour
1 1/2 tsp. double acting baking powder
1/4 tsp. salt
1 egg, large
1 tsp. vanilla extract
2/3 c. milkFinely grated rind of 1 lg. deep colored orange
1 1/3 c. red currant jelly (to be used after the cake is baked)

Adjust a rack 1/4 up from the bottom of the oven and preheat the oven
to 350 degrees.  You will need a 9 x 1 1/2 inch round layer cake pan 
(it should not be shallower).  Wash the berries briefly in cold water,
discard loose stems, drain, and then spread the berries on a towel to
dry a bit.  Use 4 tablespoons (1/2 stick) of the butter (reserve the
remaining 3/4 stick of butter) - it must be soft but not melted.  
Spread a bit of it on the sides of the pan and then, with the bottom 
of a spoon, spread the remainder (of the 4 tablespoons) over the 
bottom of the pan.  Sprinkle 1/2 cup plus 2 tablespoons of the sugar 
(reserve the remaining 1/2 cup) over the butter.  Sprinkle the 
berries over the sugar.  They will almost fill the pan - it is OK.  
Set the pan aside. Sift together the flour, baking powder, and salt 
with the remaining 1/2 cup of sugar and set aside.  In the small bowl 
beat the remaining 3/4 stick of butter until soft.  Beat in the egg 
and vanilla.  Then, on the lowest speed, add the sifted dry 
ingredients in three additions alternately with the milk in two 
additions, mixing only until just combined (the mixture might appear 
slightly curdled - it is OK).  Remove the bowl from the mixer, stir 
in the grated rind, and pour over the berries.  Smooth the top.  The 
pan will be full - OK.  Bake for 1 hour; the top will become quite 
brown during baking.  Cool the cake in the pan on a rack for 20 
minutes.  After 10 minutes cut around the sides with a small, sharp 
knife to release the cake.  Meanwhile, place the jelly in a small pan 
over moderate heat; stir occasionally until the jelly melts and comes 
to a boil.  Set aside briefly.  After the 20 minutes are up, cut 
around the sides of the cake again.  Then cover with a flat cake 
plate, hold the pan and the plate firmly together, and turn them both
over.  Remove the pan.  Pour the melted jelly onto the cake and with 
the bottom of a spoon spread it to cover the top completely (right up 
to the edges - if a bit runs over the sides it is OK, but not too 
much).  Let stand until completely cool.  Serve the cake at room 
temperature.  If you serve this by itself it is really quite tart, 
but with something bland and creamy and ice cold it is divine.  You 
could serve vanilla ice cream or whipped cream (with a bit of sugar 
and vanilla).

                                    -Redclaw

Elderflower Cheese Pie

pastry to line a pie dish
12 oz cottage cheese, drained of any watery whey
1/2 cup sugar
1/2 cup (or less, if bread is stale enough to make very fine crumbs)
        white bread crumbs
4 egg whites
1/2 cup elder blossoms (3-4 clusters)

Leave your elder sprays in a glass of water until the crust is 
prepared: the blossoms are apt to discolor slightly if prepared too 
far in advance. When you are ready to prepare the filling, carefully 
strip off the white blossoms, trying not to include the little green 
stems. Then beat cottage cheese, sugar, crumbs, and egg whites 
together: a blender is ideal for the purpose. When this mixture is 
smooth, stir in the blossoms and poor the filling into the prepared 
shell. Bake about 45 minutes in a 350'degrees oven. The pie is 
excellent either hot or cold. 

                                   -Jenner

Almond Soup

2 oz (1/4 cup) ground almonds
2 tbs. rice flour or cornstarch 
1 1/2 cups each white wine and water, preferably water in which onions
            have been parboiled
1/2 tsp. salt
1/2 tsp. each ginger, sugar
pinch ground saffron

Mix the almonds and rice flour or cornstarch with some of the wine
(cold); add the ground spices and gradually stir in the rest of the
liquids. Put over medium hot heat and bring to a boil, stirring. 
Simmer, stirring fairly frequently, for five to ten minutes, or until 
the soup seems thick enough. Serve hot. * You can  use rosé wine 
instead of white and omitting the saffron; it was not an invariable 
ingredient, as the notes above indicate, and the rosé wine will give 
an equally interesting pastel color- and slight flavor. (Remember, 
too, that for color effects food coloring may be substituted for 
saffron.)

                                 -Jenner

Fig Pudding

4 oz (1/2 cup) ground blanched almonds
1/2 cup water
1/2 cup white wine (or, for a stronger flavor, madeira)
1 cup dried figs, cut into quarters and any stems removed
1 cup seeded (or seedless) raisins, whole
2 tbs. clear honey
1/2 tsp. ginger
1/4 tsp. salt

Mix the ground almonds into  paste in a saucepan with some of the wine
and/or water, over medium heat; add rest of liquid and allow to steep 
a few minutes over low heat while you cut up figs. Stir in fruits and 
all seasonings and bring to a boil; cook, stirring, for about 5 
minutes, or until the mixture is thick and well blended. Serve warm. 
If you wish to do this ahead of time, put the pudding in an ovenproof 
dish and cover it with foil, to be reheated in the oven.

                                 -Jenner

Chattermellow 

2 slices of bread
4 large marshmallows
1 slice of cheese (cheddar is best)

Toast bread lightly on both sides.  Put marshmallows and cheese on 
one piece of the bread.  Microwave on a medium  setting for about 15 
seconds, or until gooey.  Put other  slice on top and eat!  Sounds 
absolutely gross, but it's great.

                                 -Khessta

CHOCOLATE MINT COOKIES

1/2 c. butter
1 c. cocoa
3 c. pd. Sugar
1/2 t. salt
2 eggs
2 drops peppermint oil
6 c. flour
4 # dipping chocolate

Stir in everything (no particular order ). Roll everything into a 
cylinder. Dip into # dipping chocolate. Cut. Cool in freezer for 1 
hour before serving. 

                                   -Zarak Dunn

GOLDEN PUFFS 

2 c. flour
1/4 c. sugar
3 t.  baking pd.
1 t. salt 
1/4 c. oil
3/4 .c. milk
1 egg

Mix together into balls heat 20 min. on 150 degrees. Cool . eat

                                   -Zarak Dunn

PIE
1 lg can pumpkin mix
1 lg can evaporated milk
4 eggs1 cup sugar
1/4 t. cloves
1 t. cinnamon
1 t. salt

Pour into a 9x13 pan. Cut 1 cube butter into 1 yellow cake mix and 
sprinkle over pumpkin mix. Bake at 350 for 45 min.

                                    -Zarak Dunn

bluebacks candy nut salad

directions:

make a salad choose whatever's in it take 1cup mixed nuts (for best 
results use almonds,walnuts and any other kind of nut/nuts) then take 
the nuts cover them in honey (you can add cinamon sugar it works good 
to)and dump them into the salad mix the salad so the nuts aren't  all 
in the sameplace.And your done enjoy your meal. 

                                     -Blueback

Bloody, Gooey, Chocolate Chip Cookies

Ingrediants:
2 ¼ cup all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
1 teaspoon salt
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cup chocolate morsels
1 cup marshmallow, melted
1 teaspoons red food coloring

Mix everything together and make sure brown sugar isn't clumpy and 
that butter and marshmallows are both soft. Put about a tablespoon 
worth of mixture on an ungreased baking sheet.  Bake at 375°F for 8-9 
minutes or until cookies are puffed.  Cool for two minutes and serve.
Makes about 4 dozen cookies.

                                   -Boobonic

Grilled Cheese Sandwich 

Ingredients:

2 slices of bread
1 slice of individually packed cheese
2 tablespoon (tbsp) of soft butter or margarine
1 skillet

Directions:
Place about a tbsp of butter on the skillet and set to about 
eggs.Butter one side of both pieces of the bread. Lay one of them 
butter-side down on the skillet. Place the cheese on the the slice of 
bread, and lay the other slice of bread butter side up on the slice 
of cheese. Next flip the sandwich over after about 1 min. Wait til 
the sandwich is a light brown and when it is, you eat.

                                  -NIGHTDEATH

Spinach Cheese Balls

1 lb. fresh spinach
1 1/2 c. ricotta
4 egg yolks
1 1/2 c. freshly grated Parmesan
   cheese
1/4 tsp. salt
1/4 tsp. mixed black pepper, nutmeg,
   cloves & ginger
1 c. all-purpose flour
2 c. hot beef stock
4 tbsp. butter

Remove stems from spinach and wash leaves carefully to remove all 
sand. Bring spinach to a boil in salted water and drain immediately.  
Chop very fine.  In a bowl mix the spinach, ricotta, egg yolks, 1/2 
cup of the Parmesan cheese, salt and spice mixture to a very smooth 
paste.  Put the flour on a large flat plate.  Flour the palms of both 
your hands. Use a tablespoon and spoon out a ball of the ricotta 
mixture and roll it between your floured hands into oval-shaped 
balls, about 1 1/2 inches long and 1 inch wide. Repeat this process 
until the mixture is used up. Be sure your hands are always floured.  
Bring about 3 quarts of water with 1 tablespoon salt to a boil.  
Carefully add the dumplings, 1 at a time.  Do not add too many to the 
pot at any one time or they will stick together.  As soon as each 
ricotta ball rises to the top, remove it and drain well by placing on 
a cotton or linen towel.  Put dumplings on a serving platter and pour 
the beef stock over all.  Sprinkle with 1/2 cup of Parmesan cheese, 
dot with small pieces of butter and gently toss. Pass the remaining 
Parmesan cheese.

                                  -Redclaw