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    You are in: Home / Cookbooks / Mischief Makers ZWT6 Great Britain
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    59 recipes in

    Mischief Makers ZWT6 Great Britain

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    I made this one day when I brought home another rotisserie chicken and just needed to do something different with it. I've also just put the crescent rolls in the oven as per the package directions and eaten the filling separate! All the veggie amounts are approximate - I sometimes increase some or even omit one or 2 if I don't have them on hand...

    Recipe #429609

    I first heard of kumquats when I moved to Australia in 1982 -- and then I discovered that my neighbours had an abundant supply. Fruit shouldn't go to waste, so I adapted this recipe from 'The Complete Book of Fruit' by Leslie Johns and Violet Stevenson. I have successfully doubled and tripled this recipe, but you will probably need to cook it longer to reach the jelling point. Time does not include overnight standing.

    Recipe #271451

    This dish appeals to all ages. The slices hold their shape and taste great at room temperature -- making them perfect for make-ahead dinners, lunch boxes or potlucks. When sliced in small squares, they make great finger food, too. Created for RSC#11, and definitely a dish I'll make often in the future.

    Recipe #282912

    Why buy ice cream topping when it is so quick and easy to make your own? I almost always have a spare 10 minutes and these ingredients on hand. This is suitable for children because bringing the mixture to the boil burns off the alcohol in the sherry.

    Recipe #413649

    This is such a versatile recipe. I created it as a dip to go with raw vegetables (such as celery and carrot sticks), but found that it worked very well as a substitute for sour cream on mashed potatoes. A friend who tried it said it would also be good as a dipper for some seafood items -- just add some sweet chili sauce. Hope you try it and let me know how you used it. UPDATE: Thanks everyone for trying this for the Ready, Set, Cook contest. Based on comments, I have adjusted the amount of lemon called for in the ingredients. We love lemon and the original recipe called for 1 lemon, zest and juice. Decide for yourself, based on your taste.preferences.

    Recipe #413629

    This biscuit is easy to make and delicious to eat. It is especially good plain or when you crumble it into a soup that cries out for more (or some) cheese. Mick was from Perth, Australia. He loved to bake. I'll post his divine shortbread recipe soon. This recipe is posted in his honour and with the approval of his daughter, Kate, who might get online someday. :-) When she does, she'll love Zaar.

    Recipe #215321

    This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.

    Recipe #205192

    I was tired of the pumpkin and leek staring at me -- asking me to do something with them -- so I did this. A recipe card from the green grocer gave me a few hints, but I consider this to be my recipe. It's a great warmer in winter, and not too bad served at room temperature. The ingredient amounts are forgiving, so don't be afraid to be flexible. If you want a vegetarian result, omit the bacon and use vegetable stock. Cream can also be omitted. The chili flakes make the dish. *Note: If you can get tinned/canned pumpkin, you can use three 15-ounce tins to replace the chopped pumpkin. If you do this, you can add the tinned pumpkin when you add the cream.

    Recipe #237038

    I've been making this soup for 25 years—having adapted it from a Marlene Sorosky recipe. It's a great way to get kids to eat vegetables and dairy. You can serve it hot or cold.

    Recipe #204867

    Also from City Palate, a local bi-monthly foodie magazine. Made this to give away with Xmas baskets instead of the usual date square... yummy... for the base, you can use a combination of all purpose white and whole wheat flour!

    Recipe #403928

    This is from our local foodie magazine, City Palate... Made it for Xmas and it was amazing. Any recipes I've ever tried out of this magazine have been incredible (the contributors are mostly big chefs around town)

    Recipe #403727

    Another recipe from "Can-Am Cooks" from the World Police and Fire Games! Posted for ZWT#6...

    Recipe #427047

    From Atco Blue Flame Kitchen - post for ZWT #6!

    Recipe #429046

    From "For the Breast of Friends!" Tried this since it was yucky outside, and it makes my house smell wonderful!

    Recipe #429289

    While scouring my old cookbooks, found this in my Company's Coming Pint Sized appetizer cookbook! Like having your own mini cheese ball... mmmmm.... Posted for ZWT #6!

    Recipe #429284

    From Gordon Ramsay's "Healthy Appetite" - the picture looks amazing! Posted for ZWT #6!

    Recipe #429472

    My family used to make these for special occasions, or random visitors! Basically a gougere! They can be baked and frozen then just brought out and thrown in a toaster oven when needed! Sometimes I like a stronger mustard taste so I double the dry mustard. I'm guessing at the amount of servings as I don't think I've ever made a single batch of this recipe - haha.

    Recipe #387604

    Great served with warm with a little butter and some fresh fruit - from my beloved "Breast Wishes" cookbook http://www.breastfriends.ca/

    Recipe #429530

    My Grandma made this for most big family gatherings and now, it's my uncle's job! It looks best when you make it in a clear glass bowl so you can see all the layers... the number of servings depends on how much everyone likes it :)

    Recipe #429507

    You can use a homemade lemon curd for these, or just one you bought - they really impress guests... From my lovely "Breast Wishes" cookbook http://www.breastfriends.ca/

    Recipe #429533

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