General Chat

Some versions of Dump Pie

1 Can strawberry or cherry pie filling
1 small can crushed pineapple, 1/ cup chopped nuts
1 Box sponge cake mix

Mix the pie filling, crushed pineapplle and nuts together pour into a 9" x 13" dish
sprinkle over the cake mix , and sprinkle with sugar and chop some butter knobs over the top. Bake at 180oC for about 1 hour

oR

2 cans cherry pie filling or peach slices goes well
1 box chocolate cake mix, 2.25 oz bag chopped pecans, OR if using peach clices use almonds chopped.
Dump the pie filling into the base of a 9"x13" dish, sprinkle over the cake mix,distribute knobs of butter over, then nuts and sprinkle with sugar Bake at 180oc for 45 mins serve warm with icecream

3.15 pm Norfolk UK..Monday

This is a very naughty treat -
When my OH was working every 13th week would be his turn to provide morning tea - I would make some sort of savouries, and pikelets (think you call them drop scones) or various styles of sandwiches eg Turkish bread etc or some other wrap type thing plus a cake, muffins or chocs.

One week I did it really easy and I bought a loaf of sultana toast bread and then put chocolate melts/buttons in between two slices, buttered the outsides and then did them on the hotplate like a toasted sandwich... cut into triangles and dusted with icing sugar and served warm.

Or if you have a sandwich maker you could do it on that but I would worry that the chocolate might squish out.

As Easter is coming up thought it would be a good time to do them again.

Persie 11.29pm - bedtime in NZ

Well the Lumberjack cake looks good , but i would advise you to line the tin well,at the bottom and round the sides ,so you can lift it out ,as it was a heck of a job to get it out of the tin !!!
I had to loosen round the sides and turn it out onto a plate ,which then made all the topping fall off ,but once righted i just piled it all back on the cake .

12.27 Norfolk UK

Impossible Pie

serves 6 to 8
4oz butter, 8oz desicated coconut, 8oz caster, 4 eggs, 4 oz plain flour 1/2 tsp nutmeg, 1/2 tsp vanilla extract, 1/2 pt milk
Oven at 180oc Grease a 10" pie dish, Mix all ingredients together till smooth pour into dish cook for approx 1 hour. Serve hot or cold with cream or custard. It separates into layers and yummmy !!!!!!!!!!

11.45 pm Norfolk UK

Morning ,

The Lumberjack cake is in the oven,was a bit worried as i thought it was getting a bit well done ,but it looked ok when i put the topping on ,so we shall see ,11 minutes to go and it smells lovely !!

10.18 Norfolk UK

Yes Persie here I am...will hopefully get round to making Lumberjack Cake this week....your recipe sound great....see further back for my black Magic pud, obviously of a similar genre. I have a recipe for Impossible Pie which I will post that makes like a custard at the bottom....just got to remember where it is ! Its an Southern States of the US receipe as is another i have called Dump Pie. I'll look them out and post

9.40 am Sunday Norfolk UK

Green fingers, thanks for the recipe,I will make this as it sounds rather delicious.

09.27 hrs Spain

I should also have said welcome to being the first person on a new page

Bridget

Persie, this looks delicious and I shal try to make next week. To many visitors to make it this week.

09.22hrs Spain

Ah there you are Greenfingers hiding in amongst the pile of recipes... Let me know how the Lumberjack Cake turns out.

Our ANZAC day is on the 25th April and usually the recipe for Anzac biscuits comes out and people get baking, but I thought I would put up this rather nice one.

ANZAC Self Saucing Pudding:

1 1/2 cups self raising flour
100grams butter
1/2 cup rolled oats
1/2 cup sugar
1/4 cup coconut (I don't put that in my OH doesn't like coconut)
1 cup milk
1 egg
1 teaspoon vanilla essence

for the sauce: 50 grams butter, 1/2 cup golden syrup, 2 cups boiling water.

Sift flour into a bowl, rub in butter till crumbly, stir in rolled oats, sugar & coconut and make that invariable well in the centre. In a small bowl mix up milk, egg and vanilla, pour into well and stir gently with preferably a slotted spoon (sort of gentle whisking) so it forms a smooth but stiff batter. Spread it in a well greased 8 cup capacity ovenproof dish. Make the sauce and carefully pour it over the batter. Bake 180 degrees C for 45 minutes... dust with icing sugar and serve with whipped cream, though I have served it with runny cream and with custard.

Persie

As I understand it the Germans celebrate Easter much as we do, in fact they are supposed to have invented the Easter Bunny and eggs tradition, so an egg hunt would be appropriate. They also eat lamb, ham etc,, much as we do, so I think pretty much anything would go down well. If you are doing a cold meal there is a nice recipe for a salad which is German I am told and is delicious.

Hard boil 5 eggs, leave to get cold. Open and drain a tin of pineapplle chunks reserving some juice. chop 3 bananas up and peel core and chop into cubes 2 apples. Cut up eggs put into a bowl along with the fruit and mix in a separate bowl 3-4 tBsps mayonaisse and the same amount of cream and a dash of the juice. Then pour over the salad mix and mix gently so the fruit is covered.


Hope this is all a help

6.45pm Norfolk Uk...Saturday

Well, what a delightful mumber of entries today and they all seem to be delightful recipe.
I am enjoying myself cooking as i haven't had a great deal of time over the last few years to do so.
I am going to make the Fish Terrine for next weekend but will leave out the tuna as I have a serious allergy to tuna and have to wear a bracelet, just in case....
Val as you are going to make greenfingers cake I will also make this for the Easter weekend.
Fairways from western Australia, I will certainly take heed for you message. My Cumquat is in its' foirst year so I do noot have many fruits so I will take heed and make a small batch as you have described and I will certainly make the Lemon marmalade with the ginger as I really do like ginger flavoured foods.

I do not have a recipe to add at the moment but will think hard overthe next day or so. Anyone have any idea how germany celebrates Easter as my eldest sons' girlfriend and her six year old son are coming for eatser weekend and it would be nice I thought to have a meal that would be somewhat somilar to one they may have been having j=had the gone back to Germany instead of coming to visit me.

I would also like th say a very big THANK YOU for keeping this thread goinng, I truly had no idea that it would take off so well and have so many wonderful recipies from acroos the world.
I wonder oooif there are any Indian People who read this or Thai people as we simply love the food from these countrys...

Take care every one and enjoy you food and cooking

21.20 hrs Spain

I forgot to post the time and where I am

7.55pm Norfolk UK

Glad you like Elaines Coc Cake Valerie, I have been making it for more years than I care to remember.......Isn;t it a lovely idea to say where we all come from, all of us with a hankering for good cooking

I made Fish Terrine the other day for a party and it was scrummy

Grease and line a 9" x 3" deep tin or meatloaf dsh. Oven at 180oC.Also get out a roasting tin to use as a bain marie

In a food processor put a drained tin of tuna, 2 eggs, 300g smoke salmon (the bits of salmon are ok they are cheaper), and 500g of white fish 55g of prawns blitz together with some pepper and salt until smooth,

Then put into dish/tin and smooth top. Put into roasting tin and pour in hot water around the dish until 1/2 way up dish. Cover top with a piece of baking sheet and then tin foill Cook for 30-40 mins until set, this will vary on your oven. Let cool then decorate with some more prawns delicious.....

Glad I was able to help on the potato front !!!!!!!!!!!!!!!!! Good Luck.

To-day I made Greenfingers' recipe "Eaines's Chocolate Cake", it is very nice and I will be making it again.

16.46.

The time is 9.58p.m. in West.Aust.

I haven't found the recipe for brandied cumquats but from memory I would say just make a slit in the side to get the pips out if you can do that without losing all the juice and prick the rinds with a needle or something sharp to let the syrup soak in.
I just filled up a jar with the fruit then put a lot of sugar in and poured brandy on it.. It is a bit like that German Rumtop thing that they do with a mixture of fruit as it comes into season and then covering the fruit with sugar and rum.
Thinking back it might be better to make a very thick syrup of sugar and a minimum of water to cover the fruit with.
Try a small jar first as an experiment and eat the cumquats raw in the meantime. Fruit should be eaten raw and only on an empty stomach so I have been told lately or else it ferments in the stomach and causes bloating. Make sure that they are really ripe as they shouldn't be bitter only sour with a lovely flavoured rind.
I have it in the back of my mind that it is a lack of fertiliser that makes citrus fruit taste bitter but don't quote me on that.

If you are making sweet orange marmalade it can be varied with half a tabspoon of crushed coriander seeds added to the pips and pith in a muslin bag if you make marmalade that way.

For brandied orange marmalade add 2 tabsp brandy just before setting point is reached.

For spiced lemon marmalade add one inch cinnamon stick or eight whole cloves to the muslin bag with pith and pips in.

For lemon ginger marmalade add four ounces chopped crystallised ginger with the sugar.

I have these recipes written in my recipe book. I think I got them from an American book. During the seventies there was a lot of pottery being made by the alternative life stylers. I bought a couple of covered jam containers and they both had flavoured marmalade in them which is why I went looking for the recipes.

I used to like cooking when my family was living at home. My trouble is trying to remember what I used to cook and secondly where the recipe is now but I will put my mind to it and see if I can find something suitable.

The time is wrong on above it is 21.12 hrs here in Spain!

There is only one thing to say about the last few recipies and that is "Yum yum"

I will never loose weight I enjoy my food too much. I will try these from Millymolly and Quoy. During the next week.

I think that soon I will have to buy another freezer! Talking of freezers they are a ridiculous price here, around 3 to 4 hundred euros!

Now I know how to use the cumquats I am going to use the recipe above. I was amazed at how bitter they are if you just bite into them.

I have decided to remove the very old and unessesary bougenvillia and we are going to put in some more fruit trees instead. A fig tree would be nice but I understand that they take years to have fruit, I had a lovely old fig tree when I lived in Frinto on Sea and we used the figs every year, I miss that tree. How long does it take for a plum tree to have fruit?

All this talk about food......is taking me to wonder what to cook for Easter.
There will be 4 adults and one little boy aged six.

Well bye bye for today

19.10 hrs Spain

One of my favourite meals and I am not even Scottish

Ingredients for the Rumbledethumps
* 650–700g/1lb 7oz – 1lb 9oz of potatoes - peeled and chopped
* 450–500g /1lb – 1lb 2oz turnip (swede) - peeled and chopped
* 200g/7oz of kale or Savoy cabbage with the stalks stripped of - washed and shredded
* 75g /2¾ oz of butter
* 50g /1¾ oz of mature farmhouse Cheddar - grated

Method:
1. Boil the potatoes and turnip in boiling salted water then drain thoroughly
2. Gently cook the kale or cabbage by sautéing in the butter over a medium heat for four to five minutes, stirring, until wilted but still vivid green
3. Tip the kale and all the butter into the potato pan and mash everything together, season to taste with plenty of salt and freshly milled black pepper 4. 4. Tip into an ovenproof dish. Sprinkle over the cheese and bake uncovered in a preheated oven (180C/350F/Gas4) for about 30 minutes or until golden brown and piping hot
5. Serve with Skirlie


Ingredients for the Skirlie
* 50g/2 oz dripping or butter and olive oil (dripping is best)
* 1 medium onion, peeled finely chopped
* Approximately 100 g/3½ oz of medium or coarse oatmeal
* Chopped parsley, optional
Method:
1. Heat the fat in a pan until melted (if using butter and oil use about 25g/1 oz butter and 2 tablespoons of oil)
2. Add the onion and cook slowly until softened and golden brown - at least 10 minutes. Then stir in the oatmeal, stirring all the time until the fat is absorbed. You might be able to add a little more oatmeal
3. Stirring often, cook over a medium heat until it is toasted and crumbly -about for about eight to 10 minutes - then season to taste with salt and pepper (and parsley if using)
4. Serve piping hot