Easiest trifle ever to make. One of my Mother's failsafe recipes. You could add fruit if you want, or some alcohol for a kick. I use everything store bought to save time, but you could make all the components yourself too.
The jelly needs to be made a couple of days ahead of putting it together, and the trifle can be made up to 2 days ahead.
Swiss roll is a rolled up sponge with jam in it - we call it a jam roly-poly.
Cooking time is fridge time.
This is my Mother's chocolate rum ball recipe. I used to wait all year for Xmas just to eat these. Since I've grown up, my friends and family now wait all year for me to make them. Co-workers love them too.
I've never put rum in them, but have added some peppermint schnapps for something different. Best if they can sit in the fridge for at least a night.
This used to be my family's one Xmas tradition. Then we all got healthy. *sigh* I do miss these....
We made these in an electric fypan. But you could probably use a large frypan on the stove top.
The cooking time is a guess. But it never seemed to be all that long.
Double quantities work well - as long as you have a large enough frypan.
Easiest ever, yummiest ever chocolate fudge. Well it's also the only chocolate fudge recipe I've ever used! This is a melt-in-your-mouth "hard" fudge - easy enough for kids to make (with appropriate supervision). I know I made it lots as a kid :)
Basic recipe I put together that can be spiced up, ingredients listed under extra ommitted or added to. While the mix itself makes a certain qty, anything not cooked can be frozen for later enchiladas and I've had some success with freezing the cooked product. Corn tortillas are g-f, but watch the sausage if using it - they usually aren't.
Found this on another recipe website when I was searching for chickpea recipes. Love this - make it regularly and have passed it on to numerous friends and family. Is gluten-free if served on rice. Only requires 1 fresh ingredient (my basic criteria) and can be sized up and frozen with great success. It seems very similar to Ciao's #66380 which I will have to try soon.
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