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    20 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By C.C

    This a fabulously moist and rich tasting cake that my sister made for me when she visited from England. The main ingredient (there are only four) is dried fruit and has only three Wieght Watcher Points per serving. An additon of a shot of whisky (optional) gives this cake a very Christmas Cake flavour.Prep time does not include the time for soaking of the fruit.

    Recipe #390732

    2 Reviews |  By C.C

    This cheesecake is wonderful, so creamy and lemony I could inhale it. This a large recipe, it does make a lot of cake, the recipe could be halved. I top this with whipped cream. I hope you enjoy it as much as my family does.

    Recipe #367313

    This is a low fat dessert and using Brown Sugar Splenda, brings down the sugar and calorie content to make a really healthy dessert. Any fuit can be substituted for the apples such as peaches.

    Recipe #353406

    I found this recipe (or the bones of it as I have changed it a bit) on a box of oatmeal, and they are very moreish, so beware. They have a chewy centre and a crisp outside.

    Recipe #353221

    1 Reviews |  By C.C

    I found this recipe in a magazine and it hung about on my desk for ages, until I eventually got around to making it. Sweet, but not too sweet, it has become a firm favorite in this house.

    Recipe #313479

    2 Reviews |  By C.C

    I found this recipe in a magazine, while I was in a the dentist's waiting room. I haven't tried it yet, but I will get round to it eventually.

    Recipe #311395

    2 Reviews |  By C.C

    We made this for my brother and his wife when they were staying with us. They loved it, the pork was very moist and the flavours were great. DH cooked this on the grill it came it was impressive. We will be making this one again. Prep time doest not include time to marinade.

    Recipe #260796

    6 Reviews |  By C.C

    I did the Wilton cake decorating course last year and this was the recipe for Royal Icing we used. It dries hard and is great for writing and flowers that will keep for weeks if stored in an airtight,it means you can make these well in advance. Keep them away from strong light as any colours will fade. Keep equipment grease free, or you will end up with a soupy mess.

    Recipe #214991

    5 Reviews |  By C.C

    This icing is from Wilton, I did the cake decorating course last year and this was the recipe used. This basic recipe gives a stiff icing which is great for making roses and other flowers, but can be thinned down by adding a teaspoon of water at a time to get the consistency you need, for a medium icing for piping add an extra 1 teaspoon of water/milk. For a thin icing to put a base frosting on the cake, add 2 teaspoons of milk/water. I usually use a combination of almond and vanilla extract, and if you are maikng a pure white icing use a clear extract, Wilton do a range of these.

    Recipe #214989

    1 Reviews |  By C.C

    I made this for Valentines Dinner and it was a big hit. I saw some of this recipe on a foodnetwork show(not sure which one) I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs,to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting. It worked really well. The chicken came out moist and juicy, and full of flavour.

    Recipe #213642

    Another one from the lemon book, would be great on ice cream or a chocolate tart. It keeps for about a week in the fridge, reheat gently.

    Recipe #213640

    Makes 2 cups. Comes from the lemon book. Alter the amount of sugar, depending on how sweet the berries are. The sauce will keep for a week in the fridge.

    Recipe #213639

    Comes from the lemon cookbook, and makes about 2 cups.

    Recipe #213638

    2 Reviews |  By C.C

    To all the Brits out there this is a firm favourite. Traditionally served with roast beef, we like them with any roast, and even good with good old bangers and mash and oinion gravy. The addition of an extra egg white to the batter adds that extra bit of lift. They can be made any size, I use a medium size muffin pan. There are lots of theories about making the batter and letting it stand for a while, its not neccesary, I make these while the muffin pan is heating in the oven and add to the pan as soon as the oil in the pan is screaming hot. So no hanging about for these puds.

    Recipe #211269

    26 Reviews |  By C.C

    I have used this recipe for years and it never fails. I usually make it in the summer as we usually have a vegetable garden and always end up with too many tomatoes, I then make in batches,for the freezer. I use a lot of garlic in this recipe but thats because we love it and the garlic sweetens in the roasting process. I have strained the sauce at times to remove the seeds. Though most people don't mind tomato seeds.

    Recipe #209601

    1 Reviews |  By C.C

    I was new to baking cookies, (used to buying them from the store) but I moved to the USA and found it to be quite a tradition here. This recipe comes from a combination of three different ones, it turned out to be mine and my daughter's favourite. I used a half cup of Cadbury's milk chocolate, chopped but left a bit chunky, and you can really taste the chocolate in them.

    Recipe #208101

    This is a very pretty pie, the base is a very light meringue and the filling is a light and creamy dessert. It is best to make the meringue the night before and the filling takes no time to do.

    Recipe #207202

    3 Reviews |  By C.C

    I love fried chicken, but I don't need the calories, so I came up with this one. I use chicken breasts but it would be could with any cut of chicken. (I don't like the dark meat on a chicken) It's great with ranch dressing as a dipping sauce.

    Recipe #206570

    3 Reviews |  By C.C

    This is a great side dish, especially if you like corn. My DH is form Nebraska so he lived on the stuff as a child. I can't remeber were I found this recipe but its a good one--it has become a favourite in our house.

    Recipe #206567

    6 Reviews |  By C.C

    This recipe is for a plain white loaf, its one of my favourites. I had to learn to make bread being a Brit and living in the USA. I don't like the American bread as it is so sweet. Its a very simple recipe. I make it by hand. I have tried and do still own a bread machine, but I found it came out like a cakey texture and the texture to me is important. I usually double or triple this recipe as the dough keeps well in the fridge for about 3 days. If you have company staying with you, it's nice to have for breakfast--the smell of bread baking is wonderful and homey.

    Recipe #206519

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