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Recipes
Apple Bundt Cake
By LyndaB
Preheat oven to 350F. Grease and flour a 10inch bundt or tube pan
- 2 cups apples peeled, cored and diced
- 1 tbsp white sugar
- 1 tsp ground cinnamon
- 3 cups AP flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 cups white sugar
- 1 cup vegetable oil
- 1/4 cup orange juice
- 2 1/2 tsp vanilla extract
- 4 eggs
- 1 cup chopped walnuts
- 1/4 icing sugar for dusting
Basque Chicken
By LyndaB
Start by seasoning the chicken joints well with salt and pepper
- 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
- 2 large red peppers
- 1 very large or 2 medium onions
- 2-3 tablespoons extra virgin olive oil
- 5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
- 2 oz (50 g) sun-dried tomatoes in oil
- 2 large cloves garlic, chopped
- 1 level tablespoon sun-dried tomato paste
- ½ level teaspoon hot paprika
- brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
- 10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
- 6 fl oz (170 ml) dry white wine
- ½ large orange, cut into wedges
- 1 level teaspoon chopped fresh thyme
- 2 oz (50 g) black olives (pitted if you prefer)
- salt and freshly milled black pepper
Dumplings - suet
By LyndaB
makes 8-10 balls. Add paprika for a twist
- 175 g SR flour
- 75 g suet
- water to mix
Mildred's Coconut Slices
By LyndaB
Line tin with foil, melt choc and spread over foil and put in fridge till hard
- (3) 2ozs Butter or marg
- (6) 4ozs Caster sugar
- (6) 4ozs Coconut
- (6) 4ozs Sultanas or raisins
- (4.5) 3ozs Glace cherries 1/4rd (or less)
- (4 tsp milk) 1 Beaten egg
- (3/4) 1/2lb Choc block (milk or dark)
Chicken Basque
By LyndaB
Method Stage one starts off the day before you make the pie itself
- 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
- 2 large red peppers
- 1 very large or 2 medium onions
- 2-3 tablespoons extra virgin olive oil
- 5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
- 2 oz (50 g) sun-dried tomatoes in oil
- 2 large cloves garlic, chopped
- 1 level tablespoon sun-dried tomato paste
- ½ level teaspoon hot paprika
- brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
- 10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
- 6 fl oz (170 ml) dry white wine
- ½ large orange, cut into wedges
- 1 level teaspoon chopped fresh thyme
- 2 oz (50 g) black olives (pitted if you prefer)
- salt and freshly milled black pepper
Focaccia
By LyndaB
Select pizza dough setting
- 2 tsp dry yeast
- 16 3/4 oz bread flour
- 2 tbsp milk powder
- 2 tbsp sugar
- 2 tsp salt
- 2 tbsp olive oil
- 11 1/8 fl oz water
- Topping
- 1/4 C olive oil
- 1 tbsp sea salt
- 2 tsp dried oregano
- 2 tsp dried basil
Nutty Fruit Cake
By LyndaB
1. Place all dried fruit and peel in a bowl
- 50 g dried apricots roughly chopped
- 115 g glace cherries quartered
- 225 g currants 225g sultanas 225g seedless raisins
- 50 g chopped mixed peel
- 75 ml rum
- 225 g butter
- 225 g soft dark brown sugar
- finely grated rind of 1 lemon
- 4 large eggs, beaten
- 225 g plain flour (not cake & pastry)
- pinch salt
- 1/2 tsp ground mace (or use nutmeg if unavailable)
- 1/2 tsp cinnamon
- 50 g blanches almonds, roughly chopped
- 2 x 15ml tbsps milk
- 175 g mixed nuts to decorate
Dumplings
By LyndaB
mix together, and make balls
- 2 cups AP flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
Diane's Hot Crab Dip
By LyndaB
Mix in ovenproof dish all ingredients
- 1 package (250g) softened light cream cheese,
- 1 1/2 cups grated parmesan cheese
- 1/3 cup miracle whip light dressing
- 1 can (120g) drained crabmeat
- 1 clove of garlic,
- 1 small jar artichokes
Chocolate Caramel Delight
By LyndaB
Base: Preheat oven to 325F Line an 8" (20cm) square baking pan with aluminium foil
- 1 1/2 cups (225g) AP flour
- 1 tsp baking powder
- 1/8 tsp salt
- 3/4 cup (180g) butter, melted
- 1/4 cup (50g) sugar
- 1 tsp vanilla extract
- Topping
- 1/2 cup (125g) butter
- 1/2 cup (100g) sugar
- 2 tbsp light corn or golden syrup
- 1 can (14oz/400g) sweetened condensed milk
- Frosting
- 8 oz (250g) semi sweet (dark) chocolate, coarsely chopped
- (I use milk and dark mixed)