Warm, sweet fruit dessert.
Fresh leg of pork is a richly-flavored roast that will let you feed a houseful of hungry guests effortlessly. Served with a mixture of dried apricots, apples and other fruits, the richness of this wow them centerpiece is balanced with a touch of sweetness.
Even experienced kitchen wizards use baking mix from time to time. It's a great time-saver.
This Scottish Quick Bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes and flavor variations. These soft and light scones are easy to make and so delicious, having a wonderful blend of berry flavors! Nothing is nicer than a scone just out of the oven with your favorite jam or marmalade along with some cream or a big dollop of whipped cream, or simply with salted butter. Mmmm... This has been an impressive winner each time I've served it--one of my personal favorites!
Who knew that granola was so easy to make? Instead of paying tons of money for it in the store, give this recipe a try. You can vary the nuts and fruits used, and adding a small amount of flavoring to the syrup will flavor the granola. Adapted from a Food Network recipe.
Rationing didn`t finish until June 1954. Hence the Ministry of Food's official recipe to make the best use of the extra pound and a half of sugar allowed for Christmas 1947 plus the weekly fresh egg - or some of the monthly packet of dried eggs.
This is what I call a white christmas Cake with dry apples, pears Apricots. I don't like the dark rice fruit cakes so the is what I have come up with
Ecclefechan is a little Scottish border town and the place where this recipe originated. It's been around for a very long time and is still popular. Only good recipes last 100 years!
A Moroccan stove-top dish with meat and dried fruits and nuts.
Gorgeous Christmas cake. Make at least one month in advance. The soaking part isn't in the original recipe but my family have always soaked their fruit before putting it into the cake as it stops the fruit going really hard during baking.