GETTING READY 1. Preheat oven to 350°F; grease a twelve cup fluted tube with shortening and dust with flour MAKING 2. In a mdeium mircowave safe bowl, microwave all the ngredients for filling on HIGH for half an hour or more, stirring them every fifteen... - 47.2114

GETTING READY 1. Take a bowl, add cherries and raisins and sprinkle rum on them. Keep aside for about 2 hours. 2. Mix cookies, drinking chocolate, fruit and rum mixture and cake crumbs well. Stir in melted jam and mix to form sticky firm dough. Chill for... - 42.5523

In a Dutch oven, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners' sugar, cream and coconut. Divide mixture between four bowls; stir a different flavor extract into each bowl. Cover and refrigerate... - 44.8065

1. Make custard: In medium bowl, whisk together sugar, cornstarch, flour, and salt, until blended. Whisk in egg and 1/2 cup milk, until blended. In small saucepan, heat remaining 2 1/2 cups milk over medium heat until small bubbles appear around edge of pan.... - 40.6669

MAKING 1 In a double saucepan, add the cream and bring to a boil. 2 Set aside to cool for 1 minute. 3 Over a moderate heat, add the chopped couverture and stir constantly until melted. 4 Stir in the rum and mix well. 5 Add the butter and stir... - 35.002

Bread sticks and Bagnq Cauda makes a heavenly mix and I love preparing just for the I-made-a-yummy-dish satisfaction. I prefer this with bread sticks, however you can combine Bagnq Cauda with assorted vegetables too. - 33.3392

Canapes are ideal to serve with pre-lunch or pre-dinner cocktails. Remove the crusts from the bread, spread with butter and cut each slice into three. Use any of these toppings: A slice of cheese and hard-cooked egg garnished with a walnut. Slices of salami... - 33.3254

I prefer to avoid the sweet/savoury combination so I omit the sugar and cinnamon. Make the pastry and chill for at least 1 hour. Boil the chicken with the small piece of beef, the celery, onion and carrot. Drain the chicken and strain the stock. Take 200 g/7... - 39.5955

GETTING READY 1. In a large bowl pour enough water to soak the vegetable strips and pit in some ice cubes in it, soak the vegetables for an hour to make them crisp. 2. Remove from water, pat dry on paper towel and arrange on a serving dish with lettuce... - 43.3198

Remove skin and bones from pheasant; reserve. Cut meat into large pieces. Transfer to large bowl. Add Madeira and Cognac. Cover and let marinate for 24 hours in refrigerator, stirring occasionally. Crack pheasant bones. Cut skin into large pieces. Combine... - 41.0897