whiskey fog
Whiskey Fog
2 cups chilled whipping cream
2 tablespoons granulated sugar
2 tablespoon Irish or Scotch whiskey
1/2 teaspoon vanilla extract
3/4 cup coarsely crushed crisp macaroons
Beat whipping cream, sugar, whiskey and vanilla extract in chilled bowl until stiff. Fold in macaroons. Spoon into dessert dishes. Sprinkle with additional crushed macaroons if desired.
Yields 8 servings.
The world is full of people whose notion of a satisfactory future is, in fact, a return to the idealised past. — Robertson Davies
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cheddar cheese soup
Cheddar Cheese Soup
Cheddar cheese originally came from the English town of Cheddar, where it was made as early as the sixteenth century.
1 small onion, chopped
1 medium stalk celery, thinly sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 (10 3/4 ounce) can condensed chicken broth
1 cup milk
2 cups (8 ounces) shredded Cheddar cheese
Paprika
Cover and simmer onion and celery in butter in 2-quart saucepan until onion is tender, about 5 minutes.
Stir in flour, pepper and mustard. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat.
Add chicken broth and milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
Reduce heat to low. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Do not boil the soup after the cheese has been added, as the soup may separate. Sprinkle soup with paprika.
There are few sorrows, however poignant, in which a good income is of no avail. — Logan Pearsall Smith
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bubble and squeak
Bubble and Squeak
1 cup cold mashed potatoes
1 cup cooked cabbage
Salt and pepper to taste
Small amount vegetable oil
Combine potatoes, cabbage and salt and pepper. Cook in hot skillet with a little oil until well browned.
Serves 4 to 6.
There is nothing so easy but that it becomes difficult when you do it reluctantly. — Terence
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treacle tart
Treacle Tart
From the kitchen of Sheelagh Ernst - Germany
Source: The Dairy Book of Home Cooking. I bought this from our milkman years ago while I was still at college 
Pastry crust for 9-inch plate or tin
2 level tablespoons fresh white bread crumbs
2 level tablespoons black treacle
1 level tablespoon golden syrup or 3 level tablespoons
golden syrup if omitting the black treacle
1/2 level teaspoon finely grated lemon rind
2 teaspoons lemon juice
Line plate or tin with pastry. Mix bread crumbs with other ingredients. Spread over pastry, leaving a 1-inch edge, if using a plate. Moisten edges with cold water and arrange remaining pastry in thin strips to make a criss-cross design. Press firmly to edges and bake in the centre of a moderate oven (200 degrees C, 400 degrees F or Gas No. 6) for 30 minutes or until pastry is golden.
Serve with fresh cream, sour cream, natural yogurt or custard.
Serves 4.
He plants trees to benefit another generation. — Caecilius Statius
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shortbread with cumberland rum butter
Shortbread with Cumberland Rum Butter
1/2 cup unsalted butter (at room temperature)
1 1/4 cups all-purpose flour, sifted
Superfine sugar (for dusting)
1 cup unsalted butter
2 1/4 cups dark brown sugar
1/4 teaspoon grated nutmeg
1/3 cup dark Jamaican rum
Preheat oven to 300 degrees F.
In a large bowl beat the butter with a wooden spoon until it is soft, then continue beating while adding sugar then the flour. When it gets hard to handle, bring it together with the spoon and make into a ball with your hands. Transfer to a working surface that has been lightly dusted with superfine sugar. Quickly and lightly roll out about 1/8 inch thick. You may need to dust the rolling pin with sugar, also. With a 3-inch diameter crinkled cookie cutter, cut out the cookies and place on a cookie sheet. Bake on a high shelf in the oven for about 30 minutes, until they are a pale golden color ? no darker. Cool the cookies on a wire rack and dust them with some superfine sugar. When cool, store in an airtight container.
Melt the butter in a small heavy-bottom saucepan over low heat. As butter is melting, put the sugar in a large mixing bowl and remove all lumps by pressing them out with your hands or a wooden spoon. Add nutmeg. Pour on the rum and mix well. Pour on the melted butter and stir in well. Put mixture into a glass bowl, cover the surface with wax paper and, when cool, place in the refrigerator until serving time.
In helping others, we shall help ourselves, for whatever good we give out completes the circle and comes back to us. — Flora Edwards
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parkin
Parkin
This gingerbread from England stores well in an airtight container at room temperature.
Makes one 8-inch square cake
3/4 cup flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
3/4 cup oatmeal
3/4 cup dark corn syrup
1/4 pound butter
1/2 cup light brown sugar
1 egg
1 tablespoon milk
Sift together the flour, salt, baking powder, cinnamon, ginger and cloves. Blend in the oatmeal. Place the syrup, butter and sugar in a saucepan. Heat until just blended. Stir into the dry mixture.
Beat the egg with the milk. Add to the mixture. Pour into a lightly greased 8-inch square cake pan. Bake at 275 degrees F for 1 1/4 hours (or until firm in the middle). Cool before serving.
I have hardly ever known a mathematician who was capable of reasoning. — Plato
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tea
Tea
Use a proper china pot. Warm the pot. Using fresh water, pour onto China, Indian or Ceylon (Sri Lanka) tea leaves. Use one teaspoon of tea leaves per person and one teaspoon for the pot. Leave the tea to brew for 5 minutes (no longer), then serve with milk or lemon. Filter off the leaves when pouring by using a tea strainer.
Much as we might wish to believe otherwise, universal love and the welfare of the species as a whole are concepts which simply do not make evolutionary sense. — Richard Dawkins
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english plum bread
English Plum Bread
2 cups milk
1 cup water
2 envelopes active dry yeast
8 cups flour
4 ounces citron, sliced very thin
1 pound raisins, cut in half
1/2 cup granulated sugar
Scald milk and water and cool until warm. Add yeast, mixing to dissolve. Add flour to make dough stiff enough to knead. Cover; let rise until it doubles.
Cut raisins and citron into dough with sugar. Let rise again. Mold into 2 mounds and put into bread pans. Let rise again.
Bake at 350 degrees F until brown, then reduce heat and bake for about 1 hour.
Makes 2 large loaves.
A mans silence is wonderful to listen to. — Thomas Hardy
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yorkshire pudding
Yorkshire Pudding
This is properly served with rare roast beef. It can also be used as a hot dessert and served with warm maple syrup. This must be eaten as soon as it is removed from the oven while crisp.
1 cup all-purpose flour, sifted
1 large egg (at room temperature)
1/2 cup milk
1/3 cup water
2 tablespoons vegetable shortening
Preheat oven to 425 degrees F.
In a large bowl, place the flour. Make a well in the middle and break the egg into it, then beat. Slowly add all the milk and water and beat to a smooth consistency. Place a little of the shortening in each hole of a 12-hole popover tin (about 1/2 teaspoon in each) and put the tin in the oven for 2 minutes so the shortening melts.
Remove the tin from the oven and place it over a low flame on top of the stove. Distribute the batter in each popover hole. As you pour in the batter, it will sizzle. Put popover tin in the hot oven and bake about 15 to 20 minutes. The popovers will rise dramatically and be crisp and brown on the top. Serve immediately.
Experience is a good school, but the fees are high. — Heinrich Heine
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