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I found this recipe in of all places....the Air Miles magazine. Turns out it's from Chatelaine magazine. This is baked in individual serving sizes, but I expect it could also be made in a 9 or 10 inch casserole dish. Either way...nothing says comfort quite like a fruit crisp. This one especially. Would be wonderful to top off your Thanksgiving or Christmas dinner. I used orange juice in place of the liqueur. Use Granny Smith or any other firm apple because of the long baking time. Indiv
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Easy party appetizer! Made with deviled ham and pimento or red peppers. For Christmas, add some green onions or roll in chopped chives. Prep time doesn't include chill time. -- posted by mailbelle
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A fantastic recipe of the Filipino dinner table, Morcon is usually served on feasts and big celebrations. I know that any meatlover in the world will LOVE this one of a kind recipe! -- posted by CHEF Ziggy Bautista
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These are so pretty that they are perfect for any cookie tray! -- posted by Heidi in Seattle
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A really easy version of a pudding cake I made up one evening when it was really cold in the flat. I'm new to the idea of pudding cakes, and if I hadn't made them myself I wouldn't believe they work! This one's great when it's cold outside, it really warms you up. Change the spices according to your taste, I like it really spicy so I usually add extra. It's even nice made with wholewheat flour for breakfast, or with raisins added to the batter. Hope you enjoy it! -- posted by Rainbow*Bubbl
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This classic pate comes from Ricardo magazine's 2006 Holiday issue. -- posted by Chef Regina V. Smith
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Zwetschgen are what the old Germans call Pflaumen (plums). They are in season only at the very end of summer, when bakeries and home bakers produce an explosion of plum cakes and tarts. Although the recipe is quite simple, the scarcity of the main ingredient keeps it a special treat. There are as many recipes for Zwetschgenkuchen as there are bakers in Germany. Some have a yeast cake base and the plums are left bare on top. This one has a sweet, pastry-like crust and covers the plums with an e
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I have listed the yield at 64 pieces sliced at 1-inch squares you may of coarse slice to desired size, you have the option of making the caramels soft or firm by adjusting the cooking time --- you will need a candy thermometer for this. -- posted by KITTENCAL
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This is not your traditional fruit cake. This is made with a white cake mix. Extra moist, and tasty. Great for gift giving. Change people's minds about fruitcake. -- posted by children from A to Z
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This is a good Christmas Pudding, I think it came from the Australian Diabetic Association. It's best made a couple of weeks before eating or even up to a couple of months before and stored in the fridge. Traditionally there is a number of options to finish the pudding before serving: Brandy butter, custard sauce, hard sauce (have posted these recipes separately)On the day reheat by boiling for a further 1 hour or you can slice into serving portions and zap in the microwave for 40 sec in a cov
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