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
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