Cross Buns

Ingredients:

50g caster sugar,
1 tsp caster sugar
1 tbsp dried yeast
450g plain flour
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
75g raisins
zest of 1 orange or lemon
50ml warmed milk
1 egg, beaten
50g butter, melted

For the glaze:

2 tbsp sugar
2 tbsp water

For the crosses:

80g plain flour
2 1/2 tbsp water

Method:

1. Heat 150ml of water until it reaches a point where you can place a finger in the water and still bear the heat comfortably. This refferred to as "hand-hot" water.
2. Stir the teaspoon of sugar into the water then sprinkle in the dried yeast. Leave until it forms a good frothy heat, as with beer ( about 5-10 minutes).
3. Meanwhile, sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Then add the raisins and orange or lemon zest.
4. Heat the milk until hand-hot and set aside.
5. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
6. Mix, starting by using a wooden spoon and finishing with your hands.
7. Transfer the dough onto a clean, smooth surface and knead it for about 6-8 minutes, until it feels smooth and elastic. After a while, it will stop sticking to the surface.
8. Place dough back in the bowl and cover with a lightly oiled plastic bag.
9. Leave it in a warm place to rise so that it is double its original size. This should take about an hour ( or faster on a very hot day or slower on a cooler day).
10. Take the dough out and knead it again so it goes back down to its original size.
11. Grease a baking sheet and divide the dough into 12 round portions. Arrange them on the greased baking sheets, leaving lots of room for expansion ( you may have to do this in two batches).
12. Cover with the oiled plastic bag and leave to rise again for about 30 minutes.
13. Pre-heat you oven to 220°C . To make the crosses, mix the flour and the water in a bowl then use your hands to work it into a pastry.
14. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
15. Bake the buns for about 12 to 15 minutes.
16. Make the glaze by heating the sugar with the water until it has dissolved.
17. Brush the buns with the glaze as soon as they come out of the oven.
18. Serve warn, with butter.

Corn Chowder

Ingredients:

½ pound bacon
½ cup chopped onion
½ cup celery
2 Tablespoons flour
4 cups milk
1/8 teaspoon pepper
2 cans cream style corn
Chopped fresh parsley
Paprika

Method:

1. In saucepan, fry bacon until crisp. Remove bacon from pan, crumble, and set aside. Drain fat, reserving 3 tablespoons in saucepan.
2. Cook onion and celery in bacon drippings until tender; remove from heat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk.
3. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in pepper and corn.
4. Cook until soup is heated through. Remove from heat and ladle into soup bowls.
5. Garnish with cooked bacon and a sprinkling of parsley and paprika.

Onion Soup

Ingredients:

4 large onions

3 tbsp butter

3 pints of beef stock

1 tsp worcestershire sauce

salt to taste

1/8 tsp pepper

1/2 tsp paprika

thin slices of bread, toasted,

grated parmesan cheese

Method:

1. Slice onions thin, brown in butter, add more butter if necessary to keep onions moist while cooking.
2. When onions are tender, add hot beef stock, worcestershire sauce and seasoning.
3. Bring to boil, pour soup in individual casseroles and arrange the sliced toasted bread on top. Sprinkle grated cheese generously, put under low broiler flame to brown. Serve immediately.
   

Lemon-Lime Sheet Cake

Ingredients:

1 small lime jello
3/4 cup water, boiling
1/2 cup water, cold
1 package lemon supreme cake mix
1 package dream whip, 2 to 2-1/2 cup yield
1 small instant lemon pudding
1 1/2 cup milk, cold

Method:

1. Dissolve gelatin in boiling water. Add cold water.
2. Set aside at room temperature.
3. Mix and bake cake as directed for a 9x13" cake. Cool cake 20-25 minutes.
4. Poke deep holes through top of cake. Pour gelatin mixture into holes.
5. Refrigerate cake while preparing topping. In a chilled deep bowl, blend and whip the whipped topping, pudding and milk until stiff (3-8 minutes). Immediately frost cake.

Blueberry Pie

Serves 8

Ingredients:

1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar Juice of
1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Pie Crust

Method:

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring.
4. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute.
5. Remove from heat and cool.
6. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.

Lemon Cream Cake

Ingredients:

1 pkt. of white cake mix
1 cup of sour cream
3 oz. of cream cheese
1/2 cup of frozen lemonade concentrate, thawed
1/2 cup of frozen limeade concentrate, thawed
1 lemon for grated zest of one lemon
1 lime for grated zest of one lime
3 eggs

Method:

1. Preheat oven to 350 degrees.
2. Grease and flour cake pan. In large bowl of electric mixer, mix together cake mix, sour cream and cream cheese until smooth.
3. Add limeade and lemonade and grated zest.
4. Add eggs, one at a time. Pour into cake pan and bake for 50 minutes, or until cake tester inserted in center comes out clean.
5. Cool in pan for one hour, then invert onto serving plate and ice with Citrus Glaze: Mix until smooth and pourable (but not runny) one ounce cream cheese, one cup confectioners sugar, one tablespoon lemonade concentrate and one tablespoon limeade concentrate.
6. Allow icing to run down sides of cake.
   

Salmon in Butter Sauce

Ingredients:

150g fresh salmon fillet
90cc cooking sake
20cc shoyu
1 tsp butter
1 serving of boiled broccoli
1 serving of potato salad
2 small pieces of carrots
1 serving of red frizzie lettuce
dash of fine salt
dash of pepper
some flour

Method:

1. Sprinkle salt and pepper onto salmon. Lightly coat salmon with flour.
2. Heat oil in frying pan. Pan fry salmon till golden brown. Strain oil from salmon.
3. Add butter, cooking sake and shoyu.
4. Add cooked broccoli, potatoes and cut carrots.
5. Garnish with red frizzie lettuce to serve.

Stuffed Potatoes

Serves 6

Ingredients:



3 large baking potatoes

3 stalks broccoli

1/2 teaspoon salt

1 tablespoon olive oil

1-2 tablespoons rice milk or soy milk

2 tablespoons grated Parmesan cheese




Method:

1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.