Ingredients:

Make the dough. You can do this part up to three days in advance.

1. SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
2. PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
3. SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
4. SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
5. TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
6. DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
7. WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.

Bake the cookies.

1. PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
2. REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
3. PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
4. LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.

Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp

Ingredients:

1. Clean and quarter strawberries.
2. Simmer them in red wine until soft.
3. Force berries and wine through a strainer to remove seeds and pulp.
4. Add almond milk, currants, and spices, and return to low boil.
5. Add in corn starch and stir until thick.
6. Remove from heat, garnish with pomegranate seeds if desired, and serve warm.

Source: http://medievalcookery.com/recipes/strawberye.html

Ingredients:

1. Lightly toast the bread (the original recipe says to fry it – you can toast it any way you wish).
2. Meanwhile, beat the egg white into the wine.
3. Add raisins, honey, sugar, and spices and set to simmer on the stovetop.
4. Simmer until the raisins plump and you can mush them with you whisk or spoon.
5. Add the toasted bread (you may need to break it in half).
6. Smash the bread into the syrup and let sit until the bread absorbs all the liquid.
7. Serve in a dish and sprinkle with coriander/sugar.

Source (changed to my liking): http://www.greneboke.com/recipes/paynefoundewe.shtml

Ingredients:

1. Combine all ingredients in a two quart saucepan.
2. Bring mixture to a boil.
3. Simmer mixture until it is reduced by half.
4. Strain mixture through fine sieve or cheesecloth to remove spice pieces. (Alternately, you might put all the spices into a cheesecloth or muslin spice bag at the start.).
5. Mix the resultant syrup with water, to taste.

Source (changed to my liking): http://www.food.com/recipe/hippocras-non-alcoholic-157091

Ingredients:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
3. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
4. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

Source: http://www.onceuponachef.com/2009/11/roasted-brussels-sprouts.html

Ingredients:

1. Preheat oven to 350°.
2. To prepare cake, combine granulated sugar and almond paste in a blender or food processor; process until well blended. Set aside.
3. Coat a 15 x 10-inch jelly-roll pan with cooking spray. Line bottom of pan with wax paper. Coat paper well with cooking spray. Dust with 2 teaspoons flour; set aside.
4. Lightly spoon remaining 2/3 cup flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
5. Place eggs in a large bowl, and beat with a mixer at high speed until pale and fluffy (about 4 minutes).
6. Gradually add granulated sugar mixture and vanilla, beating at medium speed until smooth (about 3 minutes).
7. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture.
8. Spread batter evenly into prepared pan.
9. Bake at 350° for 10 minutes or until cake springs back when touched lightly in center.
10. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper.
11. Sprinkle cake with 2 tablespoons powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together.
12. Place, seam side down, on a wire rack; cool completely (about 30 minutes).
13. Unroll cake carefully; remove towel. Spread jam over cake, leaving a 1/2-inch margin around the outside edges. Reroll cake; place, seam side down, on a platter.

Source: http://www.myrecipes.com/recipe/almond-jelly-roll-with-raspberry-filling

Ingredients:

1. Wash the rice several times and soak in water to cover for 30 minutes. Drain.
2. Bring the water to a boil, stir in the rice and cook over low heat, partially covered, for 25 minutes.
3. Stir in the sugar, saffron, rose water and almonds. For instructions on how to make rose water, see here.
4. Simmer for 10 minutes.
5. Fold in pistachios.
6. Serve cold.

Source (changed to my liking): http://www.godecookery.com/friends/frec63.htm

Ingredients:

1.  Preheat the oven to 400F
2. Stab the potatoes to let in air
3. Dress the potatoes with olive oil and kosher salt
4. Bake for 1 hr
5. Serve with butter

Ingredients:

Cake

Icing

1. Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
2. Cut the cherries into quarters. Set aside five of the cherries (halved) for the decoration later.
3. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly.
4. Lightly fold in the cherries.
5. Turn into the prepared tin.
6. Bake in the preheated oven for 35-40 minutes until well risen, and a skewer inserted into the centre comes out clean.
7. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
8. For the icing, mix the icing sugar together with the lemon juice to a thick paste.
9. Drizzle over the cooled cake using the back of a spoon, place the reserved cherries.

Source (changed to my liking): http://www.bbc.co.uk/food/recipes/marys_cherry_cake_17869

Ingredients:

1. Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes.
2. Combine the flour, remaining sugar, and salt in a mixing bowl.
3. Add the yeast, milk, nutmeg and eggs and beat until smooth.
4. Add the butter and beat vigorously until the batter is silky.
5. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
6. Lightly butter a 9-inch tart pan or cake pan.
7. Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk.
8. Set it in the pan and flatten it with your hands.
9. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F.
10. Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 20-25 minutes.
11. The surface should be covered with cracks.
12. When done, let it cool
13. Frost when completely cool

Source (directions only, ingredients taken from movie): http://www.epicurious.com/recipes/food/views/yeasted-sugar-cake-14995