Cooking With Indulgence

[amethist]

Halloween

As it is Halloween this weekend, there are some yucky recipes for you to try over in the Cooking with Indulgence group pages.

Will add a quiche with a bite tomorrow evening, for all you brave souls who dare to try it.

Amethist

 

[catjudo]

Mini "Caramel" Apples

Bite-sized versions of the fall fair treat. I'm making these for my daughter to take to a Halloween party. They are so adorable and I thought I'd share them with you.

You will need:
4-inch lollipop sticks
Melon baller
Granny Smith apples (one apple makes about 8 mini apples)
Butterscotch or peanut butter chips
Chopped nuts, nonpareils, sprinkles, shredded coconut (optional)
Small paper candy cups

First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.

Melt the chips according to the package directions. Dip and swirl the mini apples in the melted chips, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups to set.

 

[amethist]

These sound great, I will have to try these out on my grandchildren. They will love helping too.

Thanks for posting this up.

 

[amethist]

This is for the adults.

Make a normal quiche your own way, but stir in some powdered chili or sweet chili sauce to your own taste just before you pour the mix into the pastry case.

Don't forget to tell your guests though as they may not be able to eat chili.

 

[amethist]

For 2quilt

4 oz lentils, any colour but red for effect.
1 large carrot and onion
1 celery stalk
1/2 small turnip
1 medium sized potato
1 1/2 oz butter
1 pint of milk
1/2 pint chicken stock or water
Pinch of grated nutmeg
Seasoning to taste
1/4 pint of fresh cream
Handful of chopped parsley

Wash and drain lentils
Thinly slice carrots, onion and celery. Cut turnip and potato into small dice.
Fry cut veg in the butter very gently (in a large pan) for 7 to 10 minutes.
Add lentils and parsley, ( keep some for garnish). Pour in milk and stock or water.
Bring to boil, lower heat and cover pan
Simmer very gently for 1 hour
Rub through a sieve and return to pan. Add nutmeg and season to taste.
Reheat gently. Stir in cream just before serving
Ladle into warm soup bowls ans sprinkle each with remaining parsley

Serves 4

 

[2quilt]

Oh that sound so GOOD! Thanks!

 

[amethist]

For 20 Biscuits

350g/12oz Plain white flour
1 tsp Bicarbonate of soda
2 tsp Ground ginger
150g/5oz Butter
200g/7oz Light brown sugar
2tbsp Golden syrup
1 med egg lightly beaten

Pre-heat oven to 190 c / gas 5

Blend flour, bicarbonate of soda, ginger and butter until the mixture is like fine bread crumbs.

Add the sugar, golden syrup and egg, mix until the mixture forms a dough, kneed until smooth on a floured board.

Divide mixture into 4 and wrap 3 in cling film. Roll out the remaining dough on a sheet of baking paper (to stop it sticking to the table) until it is 5mm thick.

Cut out Christmas shapes. Ease the excess dough away leaving the biscuits on the paper.

Lift the paper and biscuits on to a baking tray. Chill for 15 mins and repeat with remaining dough. Roll the remaining dough together and use as before.

Bake the biscuits for 8-10 minutes until pale golden, cool when cooked.

Decorate them how you wish

They will keep in an air tight container for 1-2 weeks.

 

[amethist]

Delicious Drink Bursting With Flavour

1 Pint milk
200g/7oz White chocolate
2 Unwaxed orange slices
4 Cloves, lightly crushed
2 Cinnamon sticks, lightly crushed
Pinch of grated nutmeg
75ml/ 2 1/2 fl oz Grand Marnier or other orange liqueur
125ml/4fl oz whipping cream, whipped
Candid orange and grated white chocolate to serve

Put milk, chocolate, orange and spices in a pan to heat, gently stirring until it reaches boiling point.

Whisk until mixture is foamy.

Divide between heatproof glasses or small cups and pour in the grand Marnier.

Spoon a little whipped cream on top of each drink, then sprinkle with candid orange and grated white chocolate.

 

[gdf]

1 Cup of butter, room temp
2 1/4 c. white sugar
6 eggs
3 tablespoons of brandy plus about 1/2 cup additional
4 c. all purpose flour
1/2 tsp baking powder
1 1/2 tsps ground cinnamon
1 tsp ground nutmeg
1 1/2 pounds roughly chopped pecans
1 pound of raisins soaked in additional brandy
1 c. dried cranberries
2 c. pitted, chopped dates
1 pound candied cherries

Cream sugar and butter together. Add brandy. Beat in eggs one at a time.

In a large bowl mix fruit and nuts together and then combine with flour and dry ingredients. Add wet mixture and fold completely. Butter a large tube pan and spread batter.

Bake for 2 1/2 to 3 hours on 275 degrees. Let cool thoroughly and run a knife around edges before removing from pan.

In a small sauce pan melt two tablespoons butter, one tablespoon honey and three tablespoons brandy and warm until honey is disolved. Baste cool fruitcake with mixture. Wrap tightly in foil and store 24 hours before cutting.

This is a trully edible fruitcake. : )

 

[gdf]

Hi Amethist,

This sounds really good. Want to try making these but got stuck on what the USA equivilent would be to "Golden syrup." Can you clue me in? Thanks.

Gina

 

[amethist]

Hi Gina

The equivalent is as far as I know is called Light Corn Syrup, the dark corn syrup is more like molasses. Hope this helps.

 

[Res]

These do sound great! I'm going to try making them myself. :)