..
To buy from Amazon, click here
And the food enjoyed in One-Night Baby made me think that yes, perhaps my family should see me take a break from the computer and prepare something tasty for them…
Which gave me the topic for this Blog
So my suggestion is that we share Our Best *Quick Sharp* Recipes
After all, who has time to stuff a mushroom? I’m betting not many of us here do!
So here’s my Quick Sharp recipe… and wouldn’t you know it, it’s a pudding ;-)
Plus, I have to admit, it isn’t an original from the kitchen of Yours Truly, but a fantastic recipe from Jane, a friend of mine, who is not only one of the nicest people I know, but also a fantastic cook.
Almond, Raspberry and Cinnamon Tart
Ingredients
150g/5oz butter
150g/5oz caster sugar
150g/5oz ground almonds
150g/5oz self-raising flour
1 egg
1 tsp ground cinnamon
250g/8oz fresh or frozen raspberries
28g/10z flaked almonds
A little extra ground cinnamon and icing sugar to serve
8 inch spring form cake tin, buttered and the base lined with baking parchment, or 4 individual loose bottomed tartlet tins prepared as before
Method
Heat the oven to 180c/gas 4/baking oven in an Aga
Cream the butter and sugar until light and fluffy, add the egg and beat
Sift the flour, cinnamon and ground almonds together, then fold into the creamed butter
Spread half the mixture over the base of the prepared baking tin
Top with raspberries and dot with the remaining mixture so it almost covers the fruit (this doesn’t need to be too neat or precise)
Sprinkle with flaked almonds- stand the tin on a baking sheet and bake for 25 minutes- cover with foil if it becomes too brown.
Cool in the tin
To serve
This is absolutely yummy served either warm or cold, dusted with cinnamon and icing sugar with a good vanilla ice cream, creme fraiche, or cream.
Enjoy!
This really is a delicious and simple recipe, and today’s contest all you have to do is add your suggestions to the feast and I’ll pick our winner at random as usual
And yes, a bit of earthy jungle cooking even creeps into my story, The Spaniard’s Revenge, in this anthology!
To buy from Amazon, click here
As always, I’m looking forward to our chat
Hugs around the world,
Susanxx
-
This pudding looks yummy.
I laugh when you said who has time to stuff a mushroom - I do on occasion and they are delicious - I just won another contest with my stuffed mushroom recipe. So ironic you mentioned that. LOL.
Hope to check back and see some good recipes here. Dont count me in - let some others have a chance - I won something from you I believe awhile ago.
by Pat L
on July 10th, 2007 at 6:58 am
-
Pat, that’s so kind of you, but really you should enter along with everyone else. I do pick a winner at random, so if it’s you again, why not?!
And let’s see that stuffed mushroom recipe- one of my favourite vegetables, and I know my family agree, so they will be only too pleased if you share it!
Thank you!
Sue
by Susan Stephens
on July 10th, 2007 at 8:52 am
-
I have just returned from lunch at a typical English ‘tea’ shop, and couldn’t resist passing on this recipe to you for Ginger Syllabub
180 ml double cream
100ml Ginger wine
60g Caster Sugar
100g Clotted Cream
2 tbspns syrup from stem ginger
2 pieces of stem ginger/chopped
125g crushed ginger biscuits
Method:
Whisk together double cream until thick then add wine and caster sugar and fold in.
Mix syrup, clotted cream and half the chopped ginger into the thickened cream mixture
In a tall glass alternately layer the cream with the crushed biscuit until all the mixture is used
Top with remaining ’stem’ ginger and serve immediately.
I think we’d better make next month’s topic, our favourite and MOST effective diets!!!
Sxx
by Susan Stephens
on July 10th, 2007 at 9:19 am
-
*sniff* But I can’t and don’t cook!!! LOL :) Well, when it comes to dessert, I do a very mean ice cream sundae with chocolate syrup and sprinkles and whipped cream. No cherries, I don’t like cherries. :)
Lois
by Lois
on July 10th, 2007 at 12:01 pm
-
Lois, your ice cream sundae sounds just about perfect to me!
Sxx :grin:
by Susan Stephens
on July 10th, 2007 at 12:03 pm
-
This is reall good and real easy. I got this from my aunt years ago.
Chocolate Éclair
Line pan with Gram Crackers.
In bowl mix:
2 lg. Instant pudding Choc.
5 Cups Milk
Let set.
~~~~~~~~~~
Mix.
8 oz. Cool Whip with Pudding.
~~~~~~~~~~
Layer: Start with Gram Crackers the Pudding mix. End with Gram Crackers.
Use Cool Whip for Icing.
Grade a Candy Bar.
Sprinkle on top.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Can do the same but use vanilla pudding mix and top with Cherry pie filling.
by Tammy G.
on July 10th, 2007 at 2:16 pm
-
Ohhhh, ice cream as dessert sounds sooo good to me; I also ‘love’ chocolate and so make this ‘very simple’ recipe for CHOCOLATE NUT CLUSTERS.
only 4 ingredients
12 oz. butterscotch morsels
6 oz. chocolate morsels
12 oz dry roasted peanuts
1/4 of a bar of paraffin canning wax
break up peanuts (easiest way I found is to put peanuts on wax paper and use a rolling pin to go over them and break them up)
use a double boiler and ‘low’ heat to melt morsels - keep stirring until a nice creamy mixture of morsels. Add in wax and peanuts before chocolate completely melted. Wax will hold mixture together as it does in any candy. Using a teaspoon place a spoonful each on a cookie sheet (put wax paper on cookie sheet first as easier to remove pieces once hard). Place in refrigerator or freezer until hard and then remove and enjoy.
by Shari C
on July 10th, 2007 at 2:32 pm
-
Peach Cobbler
1 Cup Milk
1 Cup Sugar
1 Cup Flour
1 Stick of butter
1 Can of peaches
Cinnamon
Melt 1 stick of butter and put it in a round pan. Add the peaches to the pan. Mix milk, sugar, and flour together. Pour over peaches and butter. Sprinkle some cinnamon on the top. Bake until the flour mixture is done.
This also works for cherry and apple cobbler. Just substitute apple or cherry for peaches.
by Amy S.
on July 10th, 2007 at 3:24 pm
-
Lemonade Pie
4 Cups Vanilla Ice Cream - Softened
6 oz. can Frozen Lemonade Concentrate - Thawed
1 - 9″ graham cracker crsut
In a Medium bowl mix ice cream and lemonade concentrate until blended. Spoon onto graham cracker crust. Freeze 4 hours until firm.
Love this especially during hot summer months. Love lemon anything.
by sharon
on July 10th, 2007 at 4:00 pm
-
Here is a fast and easy make ahead recipe I got froom a coworker years ago:
Basically you cut up boneless, skinless chicken breasts into strips. Put inside a gallon size freezer bag. Marinade with Italian dressing and sprinkle with parmesan cheese. leave it in the refrigerater for 1 to 2 days which will make it really tender. Then dip it in beaten eggs and then dredge in bread crumbs. Place in a baking pan. Put pieces of margarine on the breaded chicken strips. Bake in 350 degree oven an bake for about 20 minutes. Turn to other side halfway through this cooking time for even browning.
Makes a good party appetizer or dinner when you add a side dish and maybe a salad as well. Enjoy!
by Cherie J
on July 10th, 2007 at 4:01 pm
-
Blueberry Crumble
3 pints blueberries
3/4 c. sugar
1 Tablespoon cornstarch
1 teaspoon ground cinnamon
zest of one lemon
1 1/2 c flour
2/3 c. light brown sugar
8 tablespoons butter
Preheat oven to 375
Combine berries, sugar, custard, cinnamon and zesr. Toss gently. Spoon fruit mixture into a greased 2 quart casserole dish.
Combine flour and brown sugar, cut in butter with a pastry blender of 2 knives unti mixture resembles coarse meal. Sprinkle over fruit.
Bake until top is golden brown for 45 minutes.
by ellie
on July 10th, 2007 at 5:02 pm
-
Key Lime Bars
Crust
2 cups gingersnap crumbs
2 tablespoons sugar
7 tablespoons melted butter
Preheat oven to 350. Combine all ingredients in a bowl and press into a 9 x 13 baking dish lined with foil. Bake 8-10 minutes. remove.
Lime Filling
1 large egg
4 large egg yokes
2 - 15 oz can sweetened condensed m ilk
1 cup bottled key lime juice
Beat all ingredients together with a mixer. Pour over prepared crust. Bake 20 minutes in 325 oven. Cool mixture. Refrigerate 2 hours. Cut into bars.
by pearl
on July 10th, 2007 at 5:32 pm
-
Black Forest Trifle
1 baked chocolate cake, cut in chunks
1 Chocolate instant pudding mixed
1 tub Cool Whip
1 can Cherry Pie filling
In Trifle bowl layer chocolate cake chunks, chocolate pudding, cherry pie filling,
and whipped cream. Repeat again and on top of whipped cream put a few teaspoons
of the cherry pie filling or a few Maraschino cherries. Yummy.
by RobynL
on July 10th, 2007 at 10:15 pm
-
What a brilliant way to start a morning- even if I will be thinking about food all day (just for a change!)
No wonder the writer’s group in Cheshire was called The Pudding Club! I Introduced the members on my blog over at SS the past couple of weeks, and we had one thing in common apart from writing- You guessed it.
Thank you all for taking part- there’s still time as I won’t choose my winner until late tonight UK time.
Great to hear from all of you
Sx
by Susan Stephens
on July 11th, 2007 at 1:24 am
-
Some mighty tasting looking recipes here. My mouth is watering. Ok, Susan here is the recipe. Hope your family likes them.
Stuffed Mushrooms
Wash and remove stems.
Cut up stems and mix with:
1 cup Ital. flav. bread crumbs
1 cup canola oil
1/2 cup parmesan cheese - I prefer Locatelli romano
dash of paprika, garlic powder, oregano, black pepper
Sprinkle with a bit of Paprika if desired.
Stuff mushrooms with mixture and bake uncovered 30 mins or til brown at 350.
by Pat L
on July 11th, 2007 at 6:08 am
-
Quick recipe that’s yummy!
FOOL’S TOFFEE
1 cup butter or margarine
1 cup packed brown sugar
11 1/2 ounces of milk chocolate chips
1 cup firmly packed brown sugar
36 2×2 inch saltine type crackers
1/2 cup chopped nuts (optional)
In a sauce pan over medium heat, melt together butter and brown sugar, heat to boil, boil 4 minutes. Watch closeely! Take a 10 x 15 inch jelly roll pan and cover bottom with foil, spread lightly with butter. Place crackers closely together across the foil, pour butter/brown sugar mixture evenly on top.
Bake at 375* for 5 minutes… immediately take out of oven and sprinkle with milk chocolate chips as they soften spread evenly over top of crackers. Sprinkle with nuts (optional). Refrigerate. When cool, cut and place in a tin. Best if kept refrigerated.
by Laurie
on July 11th, 2007 at 6:23 am
-
There are some amazingly mouth-watering recipes here I’m really glad I don’t have to choose between them and can just shout out ‘Numbers between 1 and… And then get my kids to choose!) I’m going to hang on until tonight (UK time) before picking a winner.
Thank you all again for taking part!
Sx
by Susan Stephens
on July 11th, 2007 at 8:39 am
-
Congratulations to our July winner, Amy S, who gave us the yummy Peach Cobbler recipe at entry 8#
Amy, if you could send your snail mail details to lee@susanstephens.net, I know Lee will send out your prize just as soon as she can.
Thank you all once again for taking part, and here’s to the next time…
Susanx
by Susan Stephens
on July 11th, 2007 at 4:01 pm
-
Thank you!!!!! :mrgreen:
by Amy S.
on July 11th, 2007 at 8:01 pm
-
wtg amy s
by kim h
on July 12th, 2007 at 5:53 pm
..
