This is perhaps the classic, most famous, no-bake Christmas fruitcake recipe, dating back to at least 1954.
This recipe used to be an American favourite at Thanksgiving.
Classic North American drop cookies.
A classic North American drop cookie recipe. Recipe from: Farmer, Fannie Merritt.
Raisin vinegar is a mild-tasting, cloudy brown vinegar made from raisins. It is used in the Middle East and in Greece. Turkish brands such as Sultan are sold in 16 oz (500 ml) bottles.
This recipe lets your bread machine act as the mixer and kneader. After the bread machine has done all the boring work, over to you for the fun bit of shaping, baking and decorating the buns.
This recipe drew on ingredients from various parts of the British Empire: the flour from Canada, the brown sugar from Barbados, the orange (originally a Jaffa orange) from Palestine, dried and candied fruits from South Africa. Hence its name.
Very delicious, with a rich enough taste to set out at special occasions.
This recipe uses a food processor to speed things along. You can make it manually instead if you need to.
If you haven’t made a steamed pudding before, we have simple guidelines!
Classic, old-fashioned griddle-baked scones, from before the days when ordinary people could afford ovens.
A classic English pudding recipe.
Seedless raisins have really only been the norm since the early 1900s. Before that, you had to seed them yourself at home. Some Raisin Seeders were just hand-held presses, about the size of a stamp for sealing wax on letters. But instead of a design on the end, there were wires. You put a raisin…
A gorgeous looking and gorgeous tasting salad. Allow your guests to dress it themselves with the salad dressing served separately.
Serve warm with butter, jam, marmalade, etc, for breakfast or for tea. Split the warm hinnies in half and slather your favourite spread on them.
Nice with a pouring custard, or a spooning cream such as extra-thick double cream.
Zante Grapes are very small grapes. Usually only a maximum of 1/4 inch (1/2 cm) wide, they are about the size of a pea — or “pearl”, as the marketers today are saying (accompanied by the phrase “jewel-like” as well.) Their purple skin is so dark it is sometimes seems almost black. They grow in…
Zante Currants are made from Zante (aka Black Corinth) Grapes. These grapes are small to begin with, so the currants end up about one-quarter the size of raisins. They are seedless, like the grape, very dark, and have a tangy tartness to them. They are not actually currants; they are raisins. Equivalents 1 cup =…
If you’re pumpkin pie-d out and still have some to use up, try these, they are very good.
Dead easy, but watch it fly off the plate. The shakers used rosewater, but you could substitute vanilla extract.
Wheat germ is very good for you, but not very tasty. This recipe, with the brown sugar and raisins, may entice people into eating it.
A good old-fashioned dessert, easy to take to group events. You only dirty a bowl and a saucepan in preparing it.
The upside of this cake is that it’s a make-ahead cake. That’s also the downside — don’t plan on serving it a few hours from now.
A classic war-time rations cake. The dried raisins would have been replaced by whatever dried fruit could be had.