Little Sticky Toffee Puddings

The perfect make-ahead winter dessert. You can make and freeze the puddings and the toffee sauce will keep indefinitely in the fridge (or until the kids find it!) and it serves 8

Little Sticky Toffee Puddings
Print
Ingredients
  1. 1 cup water
  2. 1/2 tsp. vanilla
  3. 1/2 tsp. baking soda
  4. 1 cup dried cranberries
  5. 3/4 cup butter
  6. 2/3 cup sugar
  7. 2 eggs
  8. 1 cup flour
  9. 1/4 tsp. baking powder
Toffee Sauce
  1. 1 cup brown sugar
  2. 1/2 cup butter
  3. 1/2 cup whipping cream
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
Instructions
  1. Butter 8, 1/2 cup ramekins. Bring water to a boil and add vanilla and baking soda, then add dried cranberries and set aside to cool.
  2. Cream butter and sugar until light and fluffy.
  3. Lightly beat eggs and gradually add to butter mixture in 3 stages.
  4. Sift flour and baking powder together and gently fold into batter. Fold cranberry mixture into batter. Portion into ramekins and bake at 350 F. for 25 minutes.
  5. To prepare Toffee Sauce, combine sauce ingredients in saucepan and stir over low heat until sugar is dissolved. Simmer until sauce thickens.
  6. To serve, remove puddings from ramekins by running a knife around edge. Invert on plate and drizzle with warm Toffee Sauce.
The Best of Bridge http://www.bestofbridge.com/

I’m not aging, I just need repotting.

Stilton Pate

Here’s one of our faces and we love serving it with crusty bread or crackerscrackers

Stilton Pate
Print
Ingredients
  1. Stilton Pate
  2. A fave!! Serve with crusty bread or crackers
Ingredients
  1. 8 oz. (250 g) Stilton cheese
  2. 1/4 cup butter
  3. 4 oz. 9125 g) cream cheese
  4. 2 Tbsp. brandy
  5. freshly ground pepper to taste
Instructions
  1. Bring Stilton, butter and cream cheese to room temperature. Add all ingredients to food processor and mix. Place in small bowl and refrigerate until serving time.
The Best of Bridge http://www.bestofbridge.com/
Debate: What’s in de mousetrap
 

Plum Upside Down Cakes with Mascarpone Cream

Simply fabulous

Plum Upside Down Cakes with Mascarpone Cream
Print
Ingredients
  1. 1/2 cup butter
  2. 3/4 cup packed brown sugar
  3. 6 medium-sized ripe, firm red plums, pitted and thinly sliced
  4. 1/2 cup milk
  5. 1 Tbsp. fresh lemon juice
  6. 1 1/2 cups flour
  7. 1 tsp. baking powder
  8. 1/4 tsp. baking soda
  9. 1/2 tsp. cinnamon
  10. 1/4 tsp. salt
  11. 1/2 cup butter
  12. 1 cup sugar
  13. grated zest of 1 orange
  14. 2 large eggs
  15. 2 tsp. vanilla
Mascarpone Cream
  1. 1 cup whipping cream
  2. 6 Tbsp. Mascarpone Cheese (Italian cream cheese)
  3. 2 tsp. sugar
  4. 1/4 tsp. vanilla
Instructions
  1. To make cakes: Butter 8, 8 oz. (250 ml) ramekins. Preheat oven to 350 F. In a medium saucepan over medium heat, combine butter with brown sugar, whisking until smooth and combined. Immediately pour into buttered ramekins, dividing evenly. Arrange a layer of plum slices in each ramekin, over-lapping slightly. In a small bowl, combine milk and lemon juice (don’t worry – it curdles). In another bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Using a mixer, cream butter with sugar and orange zest. Add eggs and vanilla, mix well. Add dry ingredients alternately with milk mixture, mixing just to combine. Divide batter among ramekins. Place on a rimmed baking sheet and bake until cakes are firm to the touch and juices are bubbling, 35 – 40 minutes. Cool on a rack. Before serving, heat oven to 350 F. Set ramekins on a baking sheet and heat until just warmed, about 5 minutes. Run a small knife around the inside edge of each ramekin and invert onto a plate. Top with a dollop of Mascarpone cream. Serves 8.
  2. To make Mascarpone Cream: Beat all ingredients in a small bowl until peaks form.
The Best of Bridge http://www.bestofbridge.com/

Money isn’t everything – but it certainly keeps the children in touch.

Pomegranate and Feta Salad

Take this fabulous salad to your next potluck – but bring an extra copy of the recipe (or better yet – a book!) Break the pomegranate apart and pop the seeds out by hand but be sure to ear an apron – the juice stains!

Pomegranate and Feta Salad
Print
Ingredients
  1. 1 head romaine lettuce, washed and torn
  2. 1 bunch spinach, stems removed, washed and torn
  3. seeds of 1 pomegranate (use dried cranberries if pomegranates are not available)
  4. 1/4 cup toasted pine nuts
  5. 1/2 cup crumbled feta cheese
Dressing
  1. 1/3 cup olive oil
  2. 1 Tbsp. red wine vinegar
  3. 2 Tbsp. maple syrup
  4. 1 tsp. Dijon mustard
  5. 1/2 tsp. oregano
  6. salt and freshly ground pepper
Instructions
  1. Toss lettuce and spinach together in a large salad bowl. Add pomagranate seeds, pine nuts and feta.
  2. Whisk dressing ingredients together and store in refrigerator. Toss with salad ingredients just before serving.
The Best of Bridge http://www.bestofbridge.com/

If it’s true that we are here to help each other, then what exactly are the OTHERS here for?

Whipped Shortbread

These melt in your mouth! The secret is in the beating

Whipped Shortbread
Whipped Shortbread
Print
Ingredients
  1. 1 cup butter (do not use margarine)
  2. 1/2 cup icing sugar (powdered sugar)
  3. 1 1/2 cups flour
Instructions
  1. Cream butter and sugar. Add flour and beat for 10 minutes. Drop from small spoon onto cookie sheet. Decorate with maraschino cherry pieces if you wish. Bake at 350 F. for about 10-12 minutes, until bottoms are lightly browned. makes about 3 dozen small cookies.
Notes
  1. This recipe doubles well
The Best of Bridge http://www.bestofbridge.com/

Eagles may soar, but weasels don’t get sucked into jet engines.

Christmas Cherry Cake

A delicious and never fail moist white cake and half the work of a regular Christmas cake and it freezes well

Christmas Cherry Cake
Print
Ingredients
  1. 1 cup white sugar
  2. 1 cup butter
  3. 2 eggs, beaten
  4. 1/2 cup orange juice
  5. 2 cups flour
  6. 1 tsp. baking powder
  7. 12 oz. sultana raisins
  8. 8 oz. halved red glace cherries (or use half red and half green cherries)
Instructions
  1. Cream butter and sugar. Add beaten eggs and orange juice.
  2. Sift four and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (This will keep them from sinking to the bottom of the cake.)
  3. Add floured raisins and cherries to dough.
  4. Bake in a large greased, wax paper lined loaf pan at 300 F. for 2 1/2 hours.
Notes
  1. Don’t serve until several days old. Wrap in plastic or foil wrap and store in a sealed container.
The Best of Bridge http://www.bestofbridge.com/