Foods Recipes

1 pk Yellow cake mix

1 pk Vanilla instant pudding

1 c Sour cream

4 x Eggs

1/2 c Salad oil

1 c Chocolate chips

1 c Broken walnuts

Mix together the cake mix, pudding, sour cream, eggs and oil. Using an electric mixer beat the batter for 8 to 10 minutes. Grease and flour a 10 inch tube pan. Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chip and walnuts over it. Pour in remaining batter and top with remaining chips and nuts. Bake at 350 degrees for 50 to 60 minutes. Cool for about 10 minutes and then turn out onto a serving plate and cool completely. Joanne Ferry, Prodigy F&W Board

3/4 lb Sm. tart green gooseberries

5 Elderflower blossoms*

1/2 lb Plain wholemeal flour

2 ts Baking powder

2 lg Eggs

6 oz Butter

6 oz Pale muscovado sugar

Demerara sugar Flowers & leaves to garnish *Note: A handful of sweet geranium or lemon balm leaves may be substitued for elderflower blossoms if desired. Top and tail the gooseberries into a mixing bowl. Add the finely chopped leaves or the florets of elderflower carefully stripped from the stalk, and stir to mix with the fruit. Sift the flour and baking powder into a separate bowl. Cut then rub in the butter. Stir in the muscovado sugar then the lightly beaten eggs. Finally, stir in the gooseberries and their flavourings. Grease the base of an 8-inch spring-clip cake tin, line and grease again. Turn the cake mixture into it and mound it up in the middle. Bake at 350 F (180 C) gas mark 4 for about 1 1/2 hours. Unlike most cakes, this one does not come away from the sides of the tin when it is cooked. Cool for a few minutes before unmoulding. Sprinkle with demerara sugar and decorate with fresh elder blossom or sweet geranium or melissa leaves, and serve the deliciously moist cake while it is still warm - as a pudding, with plenty of cream. Source: Philippa Davenport in "Country Living" (British), June 1988.

1/2 lb Strong white bread flour

1 ts Easy-blend yeast

1/2 ts Salt

1/2 oz Melted lard

1/4 pt Warm water (or milk & water)

---------------------------------TO FINISH--------------------------------- 1/4 lb Pure pork lard; diced

Lard for greasing the pan Cinnamon Allspice Demerara sugar -------------------------MIX TOGETHER THE FOLLOWING------------------------- 1 oz Sultanas; chopped

1 oz Raisins; chopped

1 oz Currents; chopped

1 oz Chopped candied peel

Using a food-mixer or processor or your hands, mix and knead the dough. Cover it with oiled polythene and leave to rise until doubled in size; this will take about 1 hour in a warm place. Knock back the dough, knead it again briefly and roll out to an oblong. Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2 ounces sugar and sprinkle half of this mixture over the dough. Add half the dried fruits and half the diced lard. Roll up the dough, like a swiss roll, give it a quarter turn and roll it out to an oblong again. Sprinkle with sugar and spices, dried fruits and fat exactly as before. Then roll up and roll out the dough to an oblong once again, but this time make it the right size to fit a shallow baking or roasting tin about 7-inches square. Grease the tin and put the dough into it, pressing it well into the corners. Cover and leave to prove (rise) until the dough is light, puffy and well risen. Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of sugar. Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and smelling delicious, 35-40 minutes. Cool the cake briefly in the tin so that the melted fat is re-absorbed, then serve it while still warm, cut into large sticky fingers. Makes 1 cake Source: Philippa Davenport in "Country Living" (British), March 1989. Typed for you by Karen Mintzias

2 1/2 c All-purpose flour

2 c Packed brown sugar

3/4 c Butter, softened

1 c Buttermilk

1 t Baking powder

1 t Baking soda

1 t Vanilla

1/2 t Salt

1/2 t Ground nutmeg

1/2 t Maple flavoring

3 Eggs

2 c Cooked wild rice, well

-drained 2 c Chopped nuts, toasted

Move oven rack to lowest position. Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan or tube pan, 10 x 4 inches. Beat all ingredients except wild rice and nuts in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in wild rice and nuts. Pour into pan. Bake 55 to 60 minutes until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely. Serve with Maple Whipped Cream (follows).

2 1/2 cups boiling water (do not add cold water)

2 packages (8-serving size) or 4 packages (4-serving

size) orange-flavor gelatin dessert 1 package (2-layer size) yellow or chocolate cake

mix or yellow or chocolate cake mix with pudding in the mix 1 tub (12 ounces) frozen whipped topping, thawed

Halloween sprinkles (orange and black)

Stir boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Pour into 15-by-10-inch pan. Refrigerate at least 3 hours or until firm. Meanwhile, prepare and bake cake as directed on package for 24 cupcakes. Cool completely on wire racks. Cut each cupcake in half horizontally.

Dip bottom of 15-by-10-inch pan in warm water about 15 seconds. Using 2-inch round cookie cutter, cut out 24 Jigglers. Place small dollop of whipped topping atop bottom half of each cupcake. Place Jiggler circle atop each and add another small dollop of whipped topping. Place top half of cupcake on each stack and gently press onto whipped topping. Top with additional whipped topping and sprinkles. Makes 24. This recipe is from the folks at Crayola Kids magazine and Jell-O brand gelatin.