Wednesday, July 14, 2010


I was browsing through websites looking for recipes, and I came upon this one--can't wait to try making it for myself! It's from Fox News.
Start to finish: 1 hour (10 minutes active)
Servings: 4

1 cup light or dark brown sugar
2 tablespoons water
6 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Friday, September 11, 2009

Treacle Tart

Serve 4

100g/4oz Wholemeal Flour
50g/2oz Self-Raising Flour
A pinch of Salt
75g/3oz Butter
Water to bind
120ml/4 fl.oz. Golden Syrup [what is it?]
75g/3oz Fresh Brown Breadcrumbs
Grated zest of 1/2 Lemon
50g/2oz Toasted Hazelnuts, coarsely chopped

1. Sift the flours with the salt into a mixing bowl. Tip the residue of bran left in the sieve into the bowl and stir lightly to mix.

2. Cut the butter into the flour with a palette knife, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Gradually stir in just enough water to bind the mixture together. Knead briefly until smooth. Wrap in cling film and leave to relax in the bottom of the refrigerator for about 15 minutes.

3. Preheat the oven to 200C, 400F, Gas mark 6. On a lightly floured surface, roll out the pastry and line an 18cm/7 inch flan tin, reserving the trimmings.

4. Place syrup into a saucepan and heat gently. Stir in the breadcrumbs, lemon zest and chopped nuts.

5. Spread the syrup mixture evenly over the base of the pastry case. Roll out the pastry trimmings thinly and cut into long, narrow strips. Arrange the strips in a lattice over the filling. Trim off any overhanging pastry, then lightly brush the strips with the beaten egg or milk.

6. Bake for 30-35 minutes, until the pastry is cooked and the filling a rich dark brown.

Thursday, September 3, 2009


Recipe #1

  • 2 and 1/2 cups milk
  • 1/2 cup butterscotch chips
Heat milk in microwave for about 3-4 minutes on high power (or until hot). Stir in the butterscotch chips until they are thoroughly melted.

If you want to, you can froth it with a mixer or serve with no froth.

Serve in mugs.

Prep time:
About 10 minutes


Food  Recipe: (2 servings)

1/4 cup sweetened condensed milk
1/4 cup butterscotch topping
2 tablespoons whipped butter, room temperature
1 1/2 cups vanilla cream soda

Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.

Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.


All's Butterbeer Recipe: (4 servings)


1/2 cup butterscotch schnapps
3 1/2 cups chilled cream soda

Pour the butterscotch schnapps into a small pitcher. Carefully pour in the cream soda so that you don't lose the carbonation. Stir gently and pour into goblets to serve.

Monday, August 31, 2009

Rock Cakes

2 cups self-rising flour, or plain flour sifted with 2 tsp baking powder
Pinch of salt (optional)
1/2 cup butter or margarine
1/2 cup fine granulated sugar
1 cup mixed dried fruit (such as a mixture of moist packs of dried apricots, raisins and cranberries)
Finely grated rind of small orange
1 egg, beaten
3 Tbsp milk
Juice of 1/2 small orange

Preheat oven to 425 ºF.
Lightly grease baking tray.
Sift flour and salt together.
Using pastry blender, cut margarine or butter into the flour.
Add sugar, dried fruit and orange rind.
Stir in egg.
Add milk and just enough juice to make a stiff, sticky consistency that will stand in peaks when stirred with a knife.
Put walnut-sized heaps of mixture on baking tray.
Allow them to keep a rough, rocky shape.
Do not flatten or smooth them.
Bake for about 10 to 12 minutes or until golden and firm.
Cool completely on rack for flavor to develop.

Jelly Slugs

4 packets quick-set jelly (knox gelatin)
1 litre sparkling lemonade
1 packet Rowntree's Bursting Bugs (I'd guess gummy worms would work, Yankees)
You will also need a clear plastic bowl (25 cl) per guest

Make up two of the jellies according to the packet instructions, using lemonade instead of water for stage two.
Fill the bowls 1/3 full, then leave until set.
Position two or three bugs in each bowl.
Make up the other two jellies, again using lemonade.
Allow to cool for a couple of minutes and then pour over the first layer and bugs.
Allow to cool for an hour, and then decorate with an additional bug on the top.

Jelly Slugs

6 Tbsp sugar
2/3 cup cranberry juice cocktail
4 Tbsp light corn syrup
4 envelopes (4 Tbsp) unflavored gelatin
Red food coloring
Powdered sugar

Place sugar, juice and corn syrup in a saucepan.
Stir over medium-low heat until the sugar dissolves.
Sprinkle in gelatin and cook and stir until the gelatin is completely dissolved.
Stir in 2 or 3 drops of food coloring.
Pour mixture into a bread pan coated with vegetable oil spray.
Let stand at room temperature until very firm, about 2 hours.
Turn the pan over and remove the jelly. (If jelly sticks, set the bottom of the pan in hot water for a few minutes).
Place on a work surface sprinkled with powdered sugar.
With a sharp knife or a small cookie cutter, cut the jelly into worm shapes.
Place on a platter lined with waxed paper.
Store in a cool, dry place.
Do not refrigerate.
Makes about 1 pound.