1/2 lb Strong white bread flour

1 ts Easy-blend yeast

1/2 ts Salt

1/2 oz Melted lard

1/4 pt Warm water (or milk & water)

———————————TO
FINISH———————————
1/4 lb Pure pork lard;
diced

Lard for greasing the pan Cinnamon Allspice Demerara sugar
————————-MIX TOGETHER THE
FOLLOWING————————-
1 oz Sultanas; chopped

1 oz Raisins; chopped

1 oz Currents; chopped

1 oz Chopped candied peel

Using a food-mixer or processor or your hands, mix and knead the
dough.
Cover it with oiled polythene and leave to rise until
doubled in size; this will take about 1 hour in a warm place.
Knock
back the dough, knead it again briefly and roll out to an oblong.
Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground
allspice and 2 ounces sugar and sprinkle half of this mixture over
the dough.
Add half the dried fruits and half the diced lard.
Roll
up the dough, like a swiss roll, give it a quarter turn and roll it
out to an oblong again.
Sprinkle with sugar and spices, dried
fruits and fat exactly as before.
Then roll up and roll out the
dough to an oblong once again, but this time make it the right size
to fit a shallow baking or roasting tin about 7-inches square.
Grease the tin and put the dough into it, pressing it well into the
corners.
Cover and leave to prove (rise) until the dough is light,
puffy and well risen.
Score the top of the dough with a diamond
pattern, brush with melted lard and sprinkle on 1 ounce of sugar.
Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and
smelling delicious, 35-40 minutes.
Cool the cake briefly in the tin
so that the melted fat is re-absorbed, then serve it while still
warm, cut into large sticky fingers.
Makes 1 cake Source: Philippa
Davenport in “Country Living” (British), March 1989.
Typed for you
by Karen Mintzias

3/4 lb Sm.
tart green gooseberries

5 Elderflower blossoms*

1/2 lb Plain wholemeal flour

2 ts Baking powder

2 lg Eggs

6 oz Butter

6 oz Pale muscovado sugar

Demerara sugar Flowers & leaves to garnish *Note: A handful
of sweet geranium or lemon balm leaves may be substitued for
elderflower blossoms if desired.
Top and tail the gooseberries into
a mixing bowl.
Add the finely chopped leaves or the florets of
elderflower carefully stripped from the stalk, and stir to mix with
the fruit.
Sift the flour and baking powder into a separate bowl.
Cut then rub in the butter.
Stir in the muscovado sugar then the
lightly beaten eggs.
Finally, stir in the gooseberries and their
flavourings.
Grease the base of an 8-inch spring-clip cake tin,
line and grease again.
Turn the cake mixture into it and mound it
up in the middle.
Bake at 350 F (180 C) gas mark 4 for about 1 1/2
hours.
Unlike most cakes, this one does not come away from the
sides of the tin when it is cooked.
Cool for a few minutes before
unmoulding.
Sprinkle with demerara sugar and decorate with fresh
elder blossom or sweet geranium or melissa leaves, and serve the
deliciously moist cake while it is still warm – as a pudding, with
plenty of cream.
Source: Philippa Davenport in “Country Living”
(British), June 1988.

1 pk Yellow cake mix

1 pk Vanilla instant pudding

1 c Sour cream

4 x Eggs

1/2 c Salad oil

1 c Chocolate chips

1 c Broken walnuts

Mix together the cake mix, pudding, sour cream, eggs and oil.
Using an electric mixer beat the batter for 8 to 10 minutes.
Grease
and flour a 10 inch tube pan.
Pour 1/4 of the batter into pan and
sprinkle 1/2 the chocolate chip and walnuts over it.
Pour in
remaining batter and top with remaining chips and nuts.
Bake at 350
degrees for 50 to 60 minutes.
Cool for about 10 minutes and then
turn out onto a serving plate and cool completely.
Joanne Ferry,
Prodigy F&W Board

1 c Sifted all-purpose flour;

1 c Cornmeal; yellow

1 ts Baking soda

1/2 ts Salt

Sugar substitute equivealent -to 1 tablespoon sugar 1 Egg;
medium beaten

1 c Buttermilk, made from skim

-milk 3 tb Vegetable oil

Preheat oven to 400 degrees.
Prepare an 8″ by 8″ by 2″ pan with
vegetable oil coating.
Sift together all dry ingredients.
Combine
egg and buttermilk and add to dry ingredients all at once; add oil.
Stir (do not beat) just until dry ingredients are moistened.
Pour
into the prepared pan and bake 25-30 minutes.
Cut into 16 2-inch
squares.
Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT
EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit
salt Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S.
and Katharine Middleton Brought to you and yours via
Nancy O’Brion and her Meal-Master

1 c Crunchy peanut butter

2 Eggs

1/4 c Oil

1/3 c Water

1 pk Yellow cake mix

1 pk Chocolate chips (12 oz.)

Mix all ingredients together then drop by teaspoon on ungreased
cookie sheet.
Bake at 350 degrees for 10 to 12 minutes.
Randy
Rigg