Ingredients:

Cherry Tart

Custard

Pineapple

Roast Turkey

Cherry Tart

1. Put the clean, seedless cherries and sugar in a saucepan. If you want your cherries on the super-tart side, add less sugar.
2. Cover the pan and leave at room temperature for 2 hours. The cherries need time to soak up the sweetness of the sugar. It’ll be so tangy that you’ll need the water to dilute it later.
3. Add the 1/2 pint of water and stir until all the sugar dissolves. You’re looking for one mostly uniform consistency (the cherry chunks will keep it from being entirely uniform).
4. Bring the contents up to a boil.
5. Then reduce the heat and simmer for fifteen minutes. It should maintain a light bubble the entire time, reducing the liquid and turning almost syrupy.
6. When finished, strain the mixture.
7. Squeeze all the moisture from the cherries into a separate saucepan. Don’t just strain it — really squeeze out all the juices. Simmer the strained liquid until it thickens like maple syrup.
8. Then take the pan off, let it cool to room temperature and move it to a sealed vessel for storage in a refrigerator
9. Put one or two spoons of it into a glass of soda water. Sparkling water (or even just water) works, too.
10. Feel free to experiment with the ratio to find your personal taste. It may take a try or two — but once you find the right combination, it’ll be easy.

Custard

1. Bring milk and cream to a simmer slowly on low heat.
2. Whisk the sugar and cornstarch together, add the egg yolks, combine well.
3. Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
4. Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.

Source: food.com

Pineapple

1. Put all ingredients into a blender
2. Blend
3. Chill

Roast Turkey

1. Place all ingredients into a blender
2. Blend
3. The mixture should be thick, but still able to move when you tilt the container.

Layering

There are a couple ways to layer the drinks. The first way is the way I used for the tube. Tilt the container pour each of the liquids, starting with the bottom-most liquid, slowly into the container. The contents should slide down the side of the container and rest on top of each other.

For more open-faced containers, you can use the spoon method. Pour the first liquid into the bottom of the container. Then place a spoon upside-down and at an angle, so the tip of the spoon is resting just above the bottom layer, and pour the second layer onto the spoon slowly. Move the spoon to cover the whole first layer.

Ingredients:

1. Preheat oven to 375 degrees F.
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
4. Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
5. Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

Ingredients:

1. Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle.
2. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough – add a splash more water if necessary.
3. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic.
4. This can also be done in a tabletop mixer with a dough hook.
5. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
6. Heat oven to 430F/220C/fan 200C/gas 7.
7. Knock back the dough by tipping it back onto a floured surface and pushing the air out.
8. Mould the dough into a football ball shape that will fit a 900g loaf tin and place in the tin.
9. Cover with a clean tea towel and leave to prove for 30 mins.
10. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want.
11. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base.
12. Leave the bread on a wire rack to cool completely.
13. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month

Bread and Butterfly

1. Get a pipe cleaner and fold it in half.
2. Twist the ends together, but leave them seperated a bit to make antenna.
3. Take a piece of bread and roll it over the pipe cleaner.
4. Wet the edge of the bed so it sticks to itself in the roll.
5. Slice 2 more pieces of bread for wings.
6. Stick toothpicks in the bottom of the bread.
7. Stick the wings into the body.
8. Put honey at the top of the body and attach 2 googley eyes.
9. Spread butter on the wings.

Ingredients:

Oysters

Mignonette

Oysters

1. Clean the oysters really well under running water with a course brush. Dirt is everywhere, so be sure to scrub, especially around the hinge
2. Insert a butter knife as far into the hinge as possible.
3. Rock the knife gently up and down as you push the knife further into the oyster
4. The oyster will finally open.
5. Detach it from the top and bottom of the shell, but leave it in the bottom.
6. Place in crushed ice or rock salt.

Mignonette

1. Combine all ingredients
2. Chill for at least an hour.
3. Serve with the Oysters

Ingredients:

1. Prepare cake mix according to package directions, add vanilla and milk.
2. Blend well.
3. Separate into 3 bowls.
4. Dye each bowlful a different color.
5. Pour batter into three 9″ cake pans that have been greased and floured.
6. Bake at 350 for 20-25 minutes.
7. Allow to cool completely.
8. Cut into cakes with 3″ and 6″ rings starting in the center (this will make it look like a target).
9. Take the largest ring of one color, the 6″ ring of another color, and the 3″ center piece of the last color and put them together.
10. This creates a new bottom layer.
11. Frost.
12. Continue to do this for all 3 layers.
13. When you cut into the cake it will make a checkered pattern.
14. Use pink frosting and white icing. Put one “trick” candle on top.
15. Merry Unbirthday!

Ingredients:

1. Follow the instructions here to make a mold of a plate
2. Melt the white chocolate chips either in the microwave, on the stove or double boiler.
3. Pour the melted white chocolate into the mold.
4. Chill for 1-2 hrs
5. Remove from mold and there you have your saucer..

Get a mushroom. Steam it in a steamer. Eat it. (You can put some salt or something on it)