Banana Milk Shake

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Banana milk shake

1 fully ripe banana
1 cup chilled milk
2 tablespoons crushed ice
Nutmeg, if desired

Peel banana; slice into a bowl. Beat with a rotary beater or an electric mixer until very smooth. Add milk and ice; mix well. Pour into cups; sprinkle with nutmeg. Makes 2 small or 1 large serving.

Fruited Iced Tea

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1 cup sugar
1 cup water
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
Iced tea

Combine sugar and water in a saucepan. Bring to a boil and cook 5 minutes. Add the grated peels; cool. Store, covered, in refrigerator. To serve, add 1 to 2 tablespoons to a glass of iced tea. If desired, decorate glasses with slices of lemon and sprigs of mint. Makes 12 to 16 servings.

Cream Topper

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Combine contents of 1 package (3 ounces) instant butterscotch pudding and 1 cup light corn syrup in a bowl. Add and blend in 2 tablespoons water and 2 teaspoons melted butter or margarine. Makes about 1 1/4 cups sauce. Serve on top of your favorite ice cream with plenty of chopped nuts.

Bottoms Up

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1 1/2 ounces dry gin
1 dash angostura bitters
1 dash orange juice
1 dash pineapple juice
1 dash lemon juice
1/4 teaspoon powdered sugar

For each serving, combine all ingredients in a cocktail shaker. Add cracked ice; shake and strain into a chilled cocktail glass.

Claret Float

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For each serving, put several ice cubes in a tall glass and fill 3/4 full with lemon-flavored carbonated beverage. Tip the glass slightly and carefully pour in about 1/4 cup claret wine so it forms a layer on top. Serve without stirring.

Harvest Punch

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The ingredients for harvest punch are:

  • 3/4 cup sugar
  • 3/4 cup water
  • 2 2/3 cups grape juice
  • 2 cups orange juice
  • 1 cup lemon juice

How to make:

Combine sugar and water in a saucepan. Bring to a boil, stirring occasionally. Cook over low heat about 5 minutes. Add the fruit juices and chill well. Pour over ice in a punch bowl. Makes 10 to 12 servings.

Banana Spice Square

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This is a recipe of banana spice square. The ingredients you will need to prepare this are the following:

  • 2 1/4 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/8 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons milk
  • 1 cup mashed ripe banana
  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla Chocolate Frosting

Sift together first 7 ingredients; mix milk with banana and set aside. Cream shortening in a bowl. Gradually add and beat in sugar; beat until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add sifted dry ingredients alternately with banana mixture; stir just until smooth after each addition. Turn into a greased 8-inch square cake pan. Bake in a moderate oven, 350°, about 50 minutes. Let cake cool about 10 minutes. Remove from pan; cool on rack. Frost with your favorite chocolate frosting. Garnish with sliced bananas just before serving, if desired.

Chicken on the Spit

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  • 4 chicken portions marinade:
  • 1 onion
  • 7-oz. can tomatoes
  • 1 teaspoon tomato paste
  • 1 tablespoon lemon juice
  • 1/4 teaspoon rosemary
  • 1 tablespoon soy sauce
  • 1/4 cup vegetable oil salt and pepper
  • 3 tablespoons tomato ketchup

Season the chicken portions and put in a casserole or polythene bag. Roughly chop the onion and put all the ingredients for the marinade into the goblet. Blend until a smooth mixture is obtained. Pour the marinade over the chicken and allow to stand for several hours. This is an excellent way to use frozen chicken as it can stand in the marinade while it is defrosting. Thread the chicken pieces on the spit and paint generously with the marinade. Cook for 25 to 30 minutes. Paint the chicken with the marinade several times during cooking. Heat the remainder of the marinade with the ketchup and serve hot with the chicken. Serve with rice and a green salad. Serves 4

Fudge Bars

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To make fudge bars you will need:

  • 1 cup sifted cake flour
  • 1/4 teaspoon baking powder 1/4 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 2 squares (1 ounce each) unsweetened chocolate, melted
  • 1/2 cup butter or margarine, melted
  • 1/2 teaspoon vanilla
  • 1 cup broken walnuts

Sift together first 3 ingredients; set aside. Beat eggs in a bowl; slowly add and beat in sugar. Beat until well blended. Mix melted chocolate with butter and stir into egg mixture with vanilla; beat hard 1 minute. Add sifted dry ingredients, a little at a time, stirring well after each addition. Stir in nuts; mix well. Turn into a greased 8-inch square pan. Bake in a moderate oven, 350°, or until top is dry. Cool in pan, on a rack, just until bottom of pan feels warm. If desired, spread with your favorite chocolate frosting; sprinkle with some chopped nuts. When frosting is set, cut into bars 4 x 1-inch wide. Makes about 16.

Hot Swiss Trifle

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  • Serves 6
  • Cooking time 20 minutes
  • Temperature 350°F., 180°C, Gas Mark 4

You will need:

  • 1 jelly roll
  • 1 small can apricots
  • 3 tablespoons cornstarch
  • few drops vanilla extract
  • 2 eggs, separated
  • sugar
  • 2 1/2 cups milk

Preheat the oven to 350°F., 180°C, Gas Mark 4, and prepare a buttered ovenproof dish.

Slice the Swiss roll and arrange around the sides of the dish, together with the apricots. Mix the custard powder, egg yolks, and 1 to 2 tablespoons sugar with a little of the milk; put the remainder on to heat. When nearly boiling pour onto the custard mixture, stir well, and return to the saucepan. Stirring all the time bring to the boil. Pour into the dish.

Whisk the egg whites stiffly then continue whisking while adding 3 to 4 tablespoons sugar. Pile on top of the custard. Bake in the centre of the oven for about 20 minutes.

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