keepersdaughter
07-11-2007, 08:18 PM
did my best to cite sources. I’ve got loads of other recipes mainly for main dishes, pies – allsorts really. When I get them all sorted maybe I’ll get around to posting a few if anyones interested.
THE TUDDENHAM MILL
CHOCOLATE BRANDY CAKE (English weight measures)
½ lb. plain/dark chocolate
½ lb. unsalted butter
2 eggs beaten
1 oz. sugar
½ lb. digestive biscuits (broken into small pieces)
2 ozs. glace cherries (chopped)
2 tblsp. brandy
Melt chocolate and butter together. Beat eggs and sugar, add the chocolate mixture to the eggs, blend well. Add biscuits, cherries and the brandy to the chocolate mixture. Turn the mixture into a lined 6”-8” cake tin and chill overnight in the fridge. Turn out and decorate with whipped cream. Freezes well.
Alternative recipe: ROCKY ROAD
Melt milk or white chocolate with cream and butter. Liquer can be added if desired. Add glace cherries, pink and/or white marshmallows, mini or chopped larger ones, nuts, dried fruits such as apricots which could be soaked in a liquer such as amaretto or brandy, nuts, etc.
*This recipe came from an old mill restaurant in the little village I used to live in. The owner gave me the recipe about 25 years ago shortly before they sold the mill and moved somewhere up north. For a slightly different twist I adapted it a little and called it the Rocky Road like the ice cream.
MILLION DOLLAR FUDGE
1 – 12oz. package semi sweet chocolate chips
12oz. sweet chocolate, chopped OR
1 – 12oz. package milk chocolate chips
1 – 7oz. jar Marshmallow Fluff
½ c. chopped walnuts or nuts of your choice (or omit)
1 – 12oz. can evaporated milk
4c. granulated sugar
2 tbls. unsalted butter
¼ tsp. salt
In large heat proof bowl combine the two chocolates, marshmallow and nuts. Set aside. In large saucepan over medium heat, combine milk, sugar, butter & salt, bring to boil. Boil vigourously, but do not boil over adjust temperature as necessary. Stir continuously for 7 mins., CAREFULLY, pour mixture over chocolate mix. Beat until the chocolate has melted and the fudge is creamy. Pour into 11 ½ x 8 buttered pan. Cool at room temperature for several hours before cutting into squares. Store in airtight container
*I got this recipe from a newspaper several years ago, it was just a torn scrap of paper so can’t really say where it came from, but it was a recipe that apparently was said to have been the favourite of Mrs. Eisenhower. We always make it at Christmas. Very popular as a gift to school teachers.
TIFFIN This is another variation on the The Mill Chocolate Brandy Cake. (English measures)
2 x 100 g bars good quality cocoa dark chocolate
1 x 100g Macadamia Nut or fruit and nut chocolate bar
110g unsalted butter
60g golden syrup
75g or about half a 150g bag of almonds
1 x 75g bag of dried cherries
60g sultanas
75g sweetened coconut / dessicated coconut
75g Ratafia or biscuits or digestives roughly crushed.
Gently melt the chocolate, butter and syrup together in a bowl over a pan of simmering water stirring frequently. (do not let burn).
Meanwhile, lightly toast the almonds under a preheated grill or in the oven until lightly golden (or on top of the stove – just watch because they will burn quickly – no need to add any oil)
Line a loaf tin with clingfilm – loaf tin can be lightly moistened to help clingfilm stick if you want.
Remove the chocolate mixture from heat and stir in almonds, cherries, sultanas and coconut, then fold in biscuits until combined. Spoon into tin and refrigerate until set.
*A recipe from my English collection – no idea where it came from.
CARAMEL SQUARES or MILLIONAIRES SHORTBREAD (English measures)
100 g/4 oz unsalted butter or marg.
50 g/2 oz. caster sugar
175 g/6 oz. plain flour
Filling:
100g/4oz. butter or mar.
50 g/2 oz. soft brown sugar
1 – 196 g/6.1 oz. can condensed milk
To finish:
100g/4 oz. chocolate, melted
Preheat oven to moderate – 108c(350d)gas mark 4. Cream fat and sugar together until light and fluffy, then stir in flour. Turn onto lightly floured surface and knead. Roll out to a square, press evenly into a greased shallow 9”/23 cm square cake tin and prick well. Bake about 25 mins. Cool in tin. Combine filling ingredients in a saucepan and heat gently, stirring until dissolved. Bring slowly to the boil, then cook constantly for 5 – 7 minutes. (don’t let burn) Cool, then spread over base and leave to set. Spread with the melted chocolate. When set, cut into 1” squares.
*On a couple of wonderful trips to Scotland we found ourselves travelling back and forth through Glen Coe. Always in heavy rains storms which really added atmosphere to the dramatic scenery. We stopped at each little rest stop for a cup of tea to warm us and I discovered the delicious little squares Millionaires Shortbread. When I got home I found this recipe in a cookbook in my kitchen: Rose Elliot’s The Zodiac Cookbook. It’s the closest I’ve found to the Scottish Millionaires Shortbread.
CARAMEL POPCORN
1 c. unsalted butter, plus more to grease pans
3/4c. corn kernels
2 ½ tblsp. canola oil
2c. almonds, lightly toasted
2c. packed (gently pressed down) light brown sugar
½ c. light corn syrup – golden syrup would probably work
2 tsp. pure vanilla extract
½ tsp. almond extract
3/4 tsp. salt
½ tsp. baking soda
Preheat oven 250 deg. Butter two baking sheets, set aside.
Place corn kernels and oil in large cooking pot, partially covered, over a medium heat, once popping begins, shake frequently, once popping slows down, remove from heat and uncover (watch because the kernels will keep jumping, just make sure they are mostly all popped). Transfer popped corn to a bow, add almonds, set aside. In medium saucepan, combine sugar, butter and corn syrup over medium heat, stir to dissolve sugar and melt butter. Cook, stirring constantly making sure sugar crystals are dissolved. If you have a candy thermometer should read 255 deg. Remove from heat, stir in extracts, salt and baking soda. Quickly, but carefully, pour over popcorn and almonds, toss with wooden spoons. When completely coated, divide between prepared baking sheets. Bake, stirring occasionally for 1 hr. 20 mins. Popcorn will crisp when removed from oven.
*This is a recipe from Martha Stewart, from a Martha Stewart Living television show. When cooled, I got a few of the cone shaped cellaphane bags from the grocery store, the kind they put flowers in, tied with a bright bow, they were very popular.
STAINED GLASS TREE COOKIES
2C. plain flour
½ tsp. baking powder
1/2c unsalted butter
1c. sugar
1 large egg
1 tsp. pure vanilla extract
7 oz. (about 30) assorted coloured hard sweets – colour separated and finely chopped (I put in plastic bag or teatowel and bashed, don’t pulverize)
Sift together flour, salt and baking powder in large bowl, set aside. Put butter and sugar in a separate bowl beat until pale & fluffy, add egg, mix until smooth. Gently add flour mixture, mix until combined. Stir in vanilla. Wrap in clingwrap or parchment paper refrigerate until cold, about 45 mins. Preheat oven to 325 deg. Racks upper and lower two thirds. Roll out dough on well floured surface to a little more than 1/8” thick, cut out shapes using about 5” biscuit/cookie cutter. Lift using metal spatula and place 2” apart on parchment lined cookie sheets. Cut out a triangle shape in each cookie for the candy filling, reroll and use dough scraps. Carefully sprinkle chopped candy in each hole, trying not to get to close to edges of triangle as candy will spread. Refrigerate until dough is firm again – about 15 mins. Bake until candy is melted and completely filled cutout and edges of cookies are just starting to turn pale golden brown. 11-12 mins. Do not let brown. Let cool completely. Use metal spatula to remove from parchment. Can be stored in airtight container room temperature up to five days.
Another Martha Stewart recipe from her tv show Martha Stewart.
FRUIT AND NUT BALLS
1c. chopped pi tted dates
1 ½ c. raisons
½ c. dried apricots
1 c. chopped walnuts
2 c. digestive biscuit crumbs
½ c. Southern Comfort liquer
1/3 c. honey
1 tsp. grated orange peel
dash salt
shredded coconut
Put fruit, nuts & digestives in food processor or chopper. Mix together liquer, honey, orange peel, salt and add to fruit mixture. Mix well with hands and shape into marble shaped balls, roll in coconut. Store in airtight container.
*I have absolutely no idea where I got this recipe. It’s in my old original cookbook of recipes I’ve collected. I think someone at a party gave it to me.
THE TUDDENHAM MILL
CHOCOLATE BRANDY CAKE (English weight measures)
½ lb. plain/dark chocolate
½ lb. unsalted butter
2 eggs beaten
1 oz. sugar
½ lb. digestive biscuits (broken into small pieces)
2 ozs. glace cherries (chopped)
2 tblsp. brandy
Melt chocolate and butter together. Beat eggs and sugar, add the chocolate mixture to the eggs, blend well. Add biscuits, cherries and the brandy to the chocolate mixture. Turn the mixture into a lined 6”-8” cake tin and chill overnight in the fridge. Turn out and decorate with whipped cream. Freezes well.
Alternative recipe: ROCKY ROAD
Melt milk or white chocolate with cream and butter. Liquer can be added if desired. Add glace cherries, pink and/or white marshmallows, mini or chopped larger ones, nuts, dried fruits such as apricots which could be soaked in a liquer such as amaretto or brandy, nuts, etc.
*This recipe came from an old mill restaurant in the little village I used to live in. The owner gave me the recipe about 25 years ago shortly before they sold the mill and moved somewhere up north. For a slightly different twist I adapted it a little and called it the Rocky Road like the ice cream.
MILLION DOLLAR FUDGE
1 – 12oz. package semi sweet chocolate chips
12oz. sweet chocolate, chopped OR
1 – 12oz. package milk chocolate chips
1 – 7oz. jar Marshmallow Fluff
½ c. chopped walnuts or nuts of your choice (or omit)
1 – 12oz. can evaporated milk
4c. granulated sugar
2 tbls. unsalted butter
¼ tsp. salt
In large heat proof bowl combine the two chocolates, marshmallow and nuts. Set aside. In large saucepan over medium heat, combine milk, sugar, butter & salt, bring to boil. Boil vigourously, but do not boil over adjust temperature as necessary. Stir continuously for 7 mins., CAREFULLY, pour mixture over chocolate mix. Beat until the chocolate has melted and the fudge is creamy. Pour into 11 ½ x 8 buttered pan. Cool at room temperature for several hours before cutting into squares. Store in airtight container
*I got this recipe from a newspaper several years ago, it was just a torn scrap of paper so can’t really say where it came from, but it was a recipe that apparently was said to have been the favourite of Mrs. Eisenhower. We always make it at Christmas. Very popular as a gift to school teachers.
TIFFIN This is another variation on the The Mill Chocolate Brandy Cake. (English measures)
2 x 100 g bars good quality cocoa dark chocolate
1 x 100g Macadamia Nut or fruit and nut chocolate bar
110g unsalted butter
60g golden syrup
75g or about half a 150g bag of almonds
1 x 75g bag of dried cherries
60g sultanas
75g sweetened coconut / dessicated coconut
75g Ratafia or biscuits or digestives roughly crushed.
Gently melt the chocolate, butter and syrup together in a bowl over a pan of simmering water stirring frequently. (do not let burn).
Meanwhile, lightly toast the almonds under a preheated grill or in the oven until lightly golden (or on top of the stove – just watch because they will burn quickly – no need to add any oil)
Line a loaf tin with clingfilm – loaf tin can be lightly moistened to help clingfilm stick if you want.
Remove the chocolate mixture from heat and stir in almonds, cherries, sultanas and coconut, then fold in biscuits until combined. Spoon into tin and refrigerate until set.
*A recipe from my English collection – no idea where it came from.
CARAMEL SQUARES or MILLIONAIRES SHORTBREAD (English measures)
100 g/4 oz unsalted butter or marg.
50 g/2 oz. caster sugar
175 g/6 oz. plain flour
Filling:
100g/4oz. butter or mar.
50 g/2 oz. soft brown sugar
1 – 196 g/6.1 oz. can condensed milk
To finish:
100g/4 oz. chocolate, melted
Preheat oven to moderate – 108c(350d)gas mark 4. Cream fat and sugar together until light and fluffy, then stir in flour. Turn onto lightly floured surface and knead. Roll out to a square, press evenly into a greased shallow 9”/23 cm square cake tin and prick well. Bake about 25 mins. Cool in tin. Combine filling ingredients in a saucepan and heat gently, stirring until dissolved. Bring slowly to the boil, then cook constantly for 5 – 7 minutes. (don’t let burn) Cool, then spread over base and leave to set. Spread with the melted chocolate. When set, cut into 1” squares.
*On a couple of wonderful trips to Scotland we found ourselves travelling back and forth through Glen Coe. Always in heavy rains storms which really added atmosphere to the dramatic scenery. We stopped at each little rest stop for a cup of tea to warm us and I discovered the delicious little squares Millionaires Shortbread. When I got home I found this recipe in a cookbook in my kitchen: Rose Elliot’s The Zodiac Cookbook. It’s the closest I’ve found to the Scottish Millionaires Shortbread.
CARAMEL POPCORN
1 c. unsalted butter, plus more to grease pans
3/4c. corn kernels
2 ½ tblsp. canola oil
2c. almonds, lightly toasted
2c. packed (gently pressed down) light brown sugar
½ c. light corn syrup – golden syrup would probably work
2 tsp. pure vanilla extract
½ tsp. almond extract
3/4 tsp. salt
½ tsp. baking soda
Preheat oven 250 deg. Butter two baking sheets, set aside.
Place corn kernels and oil in large cooking pot, partially covered, over a medium heat, once popping begins, shake frequently, once popping slows down, remove from heat and uncover (watch because the kernels will keep jumping, just make sure they are mostly all popped). Transfer popped corn to a bow, add almonds, set aside. In medium saucepan, combine sugar, butter and corn syrup over medium heat, stir to dissolve sugar and melt butter. Cook, stirring constantly making sure sugar crystals are dissolved. If you have a candy thermometer should read 255 deg. Remove from heat, stir in extracts, salt and baking soda. Quickly, but carefully, pour over popcorn and almonds, toss with wooden spoons. When completely coated, divide between prepared baking sheets. Bake, stirring occasionally for 1 hr. 20 mins. Popcorn will crisp when removed from oven.
*This is a recipe from Martha Stewart, from a Martha Stewart Living television show. When cooled, I got a few of the cone shaped cellaphane bags from the grocery store, the kind they put flowers in, tied with a bright bow, they were very popular.
STAINED GLASS TREE COOKIES
2C. plain flour
½ tsp. baking powder
1/2c unsalted butter
1c. sugar
1 large egg
1 tsp. pure vanilla extract
7 oz. (about 30) assorted coloured hard sweets – colour separated and finely chopped (I put in plastic bag or teatowel and bashed, don’t pulverize)
Sift together flour, salt and baking powder in large bowl, set aside. Put butter and sugar in a separate bowl beat until pale & fluffy, add egg, mix until smooth. Gently add flour mixture, mix until combined. Stir in vanilla. Wrap in clingwrap or parchment paper refrigerate until cold, about 45 mins. Preheat oven to 325 deg. Racks upper and lower two thirds. Roll out dough on well floured surface to a little more than 1/8” thick, cut out shapes using about 5” biscuit/cookie cutter. Lift using metal spatula and place 2” apart on parchment lined cookie sheets. Cut out a triangle shape in each cookie for the candy filling, reroll and use dough scraps. Carefully sprinkle chopped candy in each hole, trying not to get to close to edges of triangle as candy will spread. Refrigerate until dough is firm again – about 15 mins. Bake until candy is melted and completely filled cutout and edges of cookies are just starting to turn pale golden brown. 11-12 mins. Do not let brown. Let cool completely. Use metal spatula to remove from parchment. Can be stored in airtight container room temperature up to five days.
Another Martha Stewart recipe from her tv show Martha Stewart.
FRUIT AND NUT BALLS
1c. chopped pi tted dates
1 ½ c. raisons
½ c. dried apricots
1 c. chopped walnuts
2 c. digestive biscuit crumbs
½ c. Southern Comfort liquer
1/3 c. honey
1 tsp. grated orange peel
dash salt
shredded coconut
Put fruit, nuts & digestives in food processor or chopper. Mix together liquer, honey, orange peel, salt and add to fruit mixture. Mix well with hands and shape into marble shaped balls, roll in coconut. Store in airtight container.
*I have absolutely no idea where I got this recipe. It’s in my old original cookbook of recipes I’ve collected. I think someone at a party gave it to me.