Ingredients:

1.  Note – you will need 4 crumpet rings, or egg rings or 7.5cm (3in) plain pastry cutters, greased. I didn’t have any, so I folded a sheet of aluminum foil a few times and then made a ring.
2. Place the flour and salt into a large bowl and stir in the sugar and yeast making a well in the centre.
3. Pour in the warm milk and water and mix to give quite a thick batter.
4. Beat well until completely combined and cover with a tea towel or cling film.
5. Leave in a warm place to rise for about an hour until it’s a light, spongy texture.
6. Stir well to knock out any air, add the bicarbonate of soda and pour into a large jug – mix well and allow to stand for a further 30 minutes.
7. Heat a non-stick frying pan, or a greased griddle, over a very low heat with a drop of oil or butter.
8. Wipe the pan with kitchen paper to remove excess oil/butter.
9. Sit the greased crumpet rings in the pan and leave to heat up for a couple of minutes.
10. Pour in enough mixture to fill the rings just over halfway up the sides. Leave to cook until lots of small holes appear on the surface and the batter has just dried out. This will take about 8-10 minutes.
11. Remove the rings and turn over the crumpets to cook for a further minute or two on the other side. Sit the first batch of crumpets on a wire rack whilst continuing to cook the remaining crumpets.
12. Serve the crumpets warm, generously buttered. If you are making crumpets in advance, then reheat them by toasting lightly on both sides before serving. (Prep time includes rising time for the yeast dough.).

Source: food.com

Ingredients:

Bird

Stuffing

Bird

1. Remove neck and gibbets and do any other turkey prep needed.
2. Rub salt all over turkey.
3. Melt butter and rub all over turkey.
4. Rub additional spices on turkey.
5. Stuff with stuffing.
6. Place onions and extra stuffing around turkey.
7. Bake for about 13 minutes per pound, basting with extra butter every hour or so.

Stuffing

1. With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
4. In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
5. Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

Ingredients (Filling):

This recipe uses prepared pie dough. For a pie dough recipe, see Melody Time.

1. Place the water and the sugar in a pot, stir vigorously until the sugar dissolves, then bring to a boil.
2. Add the raspberries and let simmer for 5-10 minutes
3. Add cornstarch and stir until sauce thickens.
4. Add the berry mixture to the prepared pie crust and bake on 350F for 35-45 minutes or until the crust is a golden brown.

Ingredients:

1. On a lightly floured surface, roll out puff pastry.
2. Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center.
3. Fill a large pot with an inch of vegetable oil and heat over medium-high heat.
4. Cook donuts in hot vegetable oil, flipping when one side is golden.
5. In a mixing bowl, whisk together sugar, milk and vanilla to make glaze.
6. Warm the glaze in the microwave, or else it will flatten the donuts
7. While the donuts are still hot, dip them in the glaze. Alternatively, use a spoon to drizzle the donuts with glaze.

Source: sixsistersstuff.com

Ingredients:

1. Preheat oven to 350 degrees
2. Score top of ham into diamonds and stud center of each diamond with a clove.
3. Place ham on a rack in a roasting pan and bake for 1 1/2 hours. In a bowl combine the sugar, mustard and vinegar and spread glaze evenly over ham.
4. Bake for another 35 minutes
5. Transfer ham to a platter and let stand 15 minutes before carving.

   Preheat oven to 350 degrees

   Combine cloves, sugar and mustard and brush over Ham Steak. Bake in baking dish in 350 degree oven for 15 minutes until heated through.

Recipe courtesy of Georgia Downard

Source: foodnetwork.com

Ingredients:

1. Preheat oven to 170 C / Gas mark 3. Grease and flour three 20cm tins.
2. In a large bowl, cream 250g butter with sugar.
3. Add eggs one at a time, beating well after each addition.
4. Mix food colouring with cocoa and add to mixture.
5. Add flour alternately with buttermilk. Add vanilla and salt.
6. Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
7. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes. Allow to cool.
8. To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm.
9. In a large bowl, beat the cream cheese until light and fluffy.
10. Gradually beat in melted white chocolate and softened butter.
11. Beat until it is the consistency of whipped cream, then use to fill and ice the cake.

Source: allrecipes.co.uk

Ingredients:

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray.
2. In a medium bowl stir together flour, baking powder, salt, and baking soda.
3. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
4. Preheat oven to 350 degrees.
5. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
6. Add sugar, vanilla, and almond extract; beat until combined.
7. Add egg whites, one at a time, beating well after each addition.
8. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each just until combined.
9. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
10. Press a cherry half into batter in each cup.
11. Bake for 15 to 18 minutes or until tops spring back when lightly touched.
12. Cool cupcakes in muffin cups on wire racks for 5 minutes.
13. Remove cupcakes from muffin cups.
14. Cool completely on wire racks.
15. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over cupcakes. If desired, top with cherries with stems.

Frosting

1. Allow 1/2 cup butter to stand at room temperature for 30 minutes.
2. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth.
3. Gradually add 1 cup powdered sugar, beating well.
4. Beat in 2 tablespoons maraschino cherry juice or milk and 1/2 teaspoon almond extract.
5. Gradually beat in 3 cups additional powered sugar.
6. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches piping consistency.

Ingredients:

1. Dissolve yeast in warm water.
2. In large bowl mix eggs, sugar, and salt.
3. Add oil. Add yeast mixture.
4. Mix flour 1 cup at a time; stir well.
5. Cover bowl with cloth and let rise until double.
6. Punch down. Make into rolls.
7. Cover and let rise until double again.
8. Bake at 400 until golden brown.

Boil desired amount of corn until tender. Serve with butter and salt.

Ingredients:

1. Preheat oven to 450 F.
2. Prepare a floured surface for shaping the dough and have an ungreased baking sheet ready
3. Whisk together flour, sugar and salt in a medium-sized bowl.
4. Using a fork or a pastry blender cut in the shortening and butter.
5. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling.
6. The mixture should be crumbly.
7. Make a well in the flour mixture, and pour in the buttermilk.
8. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry.
9. Do not over mix; the dough will be tacky, neither wet nor dry.
10. With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times.
11. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.
12. Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising).
13. Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter.
14. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between).
15. Reshape scrap dough and continue cutting.
16. Remember to handle the dough as little as possible.
17. Bake for 15-18 minutes or until lightly golden brown on top.
18. Turn the baking sheet around halfway through baking.
    Optional: Brush the tops of the biscuits with melted butter.

Ingredients:

1. Bring out the juices: Wash fruit and gently dry on kitchen paper – keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves – stir a few times.
2. Bring to a boil for 1 min, then tip in the fruit (not strawberries).
3. Cook for 3 mins over a low heat, stirring 2-3 times.
4. The fruit will be softened, mostly intact and surrounded by dark red juice.
5. Put a sieve over a bowl and tip in the fruit and juice.
6. Prepare the bread: Line three 3″ molds with cling film as this will help you to turn out the pudding.
7. Cut the crusts off the bread. Fit the bread to the mold Let the edges overhang by about 15cm.
8. Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat.
9. Push this into the bottom of the mold.
10. Now spoon in the softened fruit, adding the strawberries here and there as you go.
11. Let flavours mingle then serve: Dip the bread in juice and place on top – trim off overhang with scissors.
12. Keep leftover juice for later.
13. Bring cling film up and loosely seal.
14. Put a side plate on top and weight down with cans.
15. Chill for 6 hrs or overnight.
16. To serve, open out cling film then put a serving plate upside-down on top and flip over.
17. serve with leftover juice, any extra berries and cream.

Source: bbcgoodfood.com

1. Buy a box of German Chocolate Cake mix.
2. Follow instructions
3. Frost with store-bought coconut pecan frosting
4. Add Maraschino cherry on top

You should know how to make a sandwich by now.

Ingredients:

1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined.
3. Add the vanilla and almond extracts.
4. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture.
5. Add the pecans and mix on low speed until the dough starts to come together.
6. Dump onto a surface dusted with flour and shape into a flat disk.
7. Wrap in plastic and chill for 30 minutes.
8. Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like).
9. Place the cookies on an ungreased baking sheet.
10. Add a whole pecan to the center of each cookie
11. Bake for 20 to 25 minutes, until the edges begin to brown.
12. Allow to cool to room temperature and serve.

1999, The Barefoot Contessa Cookbook, All Rights Reserved
Source: foodnetwork.com

Hard-boil an egg. Peel the shell and dump a gratuitous amount of paprika on it. Take a big bite and choke on the spice.

Ingredients:

1. Chop and boil potatoes unitl soft.
2. Strain water out (save some for the gravy if you’re making any).
3. In pan add butter, milk, salt and pepper.
4. Mix with hand beater or potato smasher until creamy. Enjoy!