February 8th, 2006 by alice
Tags: Melktert, Milktart, Southfrican
INGREDIENTS
- 2prepared graham cracker crusts
-
FILLING
- 1litermilk
- 1 1/4cupscake flour
- 1cupwhite sugar
- 1teaspoonvanilla extract
- 1teaspoonalmond extract
- 1pinchsalt
- 4eggs, separated
- 1tablespoonmargarine
- 2teaspoonscinnamon
DIRECTIONS
- Heat 3 cups of milk to boiling point.
- Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk.
- Cook until very thick and remove from stove.
- Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes.
- Stir in margarine and pour mixture into ready-made pie shells.
- Sprinkle with cinnamon.
- Refrigerate to cool and set.
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February 8th, 2006 by alice
Tags: Cant, Fail, Fruitcake, Holiday
INGREDIENTS
- 2 1/2cups siftedflour
- 1teaspoonbaking soda
- 2eggs, lightly beaten
- 1 (28 ounce)jar ready to usemincemeat(Borden’s or Nonesuch)
- 1 (15 ounce)cansweetened condensed milk
- 1cupwalnuts, coarsley chopped
- 1lbmixed candied fruit(2 cups)
- walnuts, for decorating
- maraschino cherries, for decorating
DIRECTIONS
- Butter a 9 inch springform pan.
- Line with wax paper.
- Butter again.
- Sift flour and baking soda.
- Combine eggs, mincemeat, sweetened condensed milk, chopped walnuts and candied fruit.
- Fold in dry ingredients.
- Pour into pan.
- Bake in 300°F oven for 2 hours, until center springs back and top is golden.
- Cool thoroughly.
- Turn out and remove wax paper.
- Refrigerate, well wrapped, at least 24 hours before decorating, slicing and serving.
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February 8th, 2006 by alice
Tags: Fruitcake, Sauce
INGREDIENTS
- 1cuplight brown sugar
- 1 1/2tablespoonsbutteror margarine
- 1/2cupflour
- 1 1/2cupscold water
- 2teaspoonscider vinegar
- 1/2teaspoonground nutmeg
DIRECTIONS
- Cut in butter to brown sugar.
- Add flour and mix well.
- Blend in water.
- Cook until thick.
- Add vinegar and nutmeg.
- Serve warm.
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February 8th, 2006 by alice
Tags: Champagne, Cranberry
INGREDIENTS
- 1/4cupcranberry liqueur
- 2tablespoonsGrand Marnier
- 1tablespoonsweet vermouth
- 750ml chilledchampagne
DIRECTIONS
- In a two quart container, combine cranberry liqueur, Grand Marnier, and vermouth.
- Add champagne to mixture.
- Serve immediately.
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February 8th, 2006 by alice
Tags: Eggnog, Pie, Pumpkin
INGREDIENTS
- 1 (15 ounce)canpumpkin
- 2eggs
- 3/4cupsugar, plus
- 1tablespoonsugar
- 1teaspoonground cinnamon
- 1/2teaspoonground ginger
- 1/2teaspoonground nutmeg
- 1/4teaspoonground cloves
- 1/2teaspoonsalt
- 1 1/2cupseggnog
- 1 unbaked9 inch pie shell
DIRECTIONS
- Preheat oven to 425 degrees.
- In a medium bowl, beat pumpkin, eggs, sugar, spices, and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust; bake 15 minutes.
- Refduce heat to 350 degrees.
- Bake 35 to 40 minutes longer or until a knife inserted in center comes out clean.
- Cool; cover and store in refrigerator.
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