Recipes published in ‘Mussel’

Honey and Whisky Cake (Scottish)

Recipe

4 Jul

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SR Flour
6 oz Butter
6 oz Soft Brown Sugar
3 Eggs,Beaten
4 tb Whisky
Grated rind of a small
Orange
—–BUTTER ICING—–
6 oz Icing Sugar
2 oz Butter
2 tb Clear Honey
Juice from the Orange
—–DECORATION—–
Toasted Flaked Almonds

: Set oven to 375F/Gas 5. Grease two 7 inch
sandwich tins. Cream the butter and sugar together in
a bowl. Add the orange rind. Beat in the eggs one at a
time and whisk until the mixture is pale and fluffy.
Sift in about half the flour and add the wiskey. Fold
into the mixture. Sift in the remaining flour and fold
in. Divide the mixture equally Between The two tins
and smooth the tops. Bake for 20-25 minutes until
light golden. Turn out on to a wire rack to cool.
: To make the icing, put the butter into a
mixing bowl. Add the honey and one tablespoon of the
orange juice. Sift in the icing sugar slowly and work
the mixture gradually until the ingredients are
combined. Sandwich the cakes together with half of the
buttercream. Smooth the remainder over the top of the
cake and decorate with the toasted almonds. :
:: From the booklet Scottish Teatime Recipies :: Typed
in for you By Ray Watson

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Filed under: Chile, Mussel, Thai

Chocolate Midnight Madness

Recipe

10 Jan

CHOCOLATE MIDNIGHT MADNESS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese — soft
1/2 cup Mayonaise
1/2 cup Sugar
2 Eggs
1 package Semi-sweet chocolate chips
Melted
1 teaspoon Vanilla
1 Chocolate pie crust

In a large bowl with mixer at medium speed beat cream cheese and real mayonaise
until smooth, gradually beat in sugar. Beat in eggs, one at atime, beat in
chocolate and vanilla until smooth. Pour into pie crust, place on cookie sheet.
Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours.

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Filed under: Clams, Mussel, Shrimp, Soups

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Recipes published in ‘Mussel’

Honey and Whisky Cake (Scottish)

Chocolate Midnight Madness

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