Very delicious, with a rich enough taste to set out at special occasions.
A classic North American drop cookie recipe. Recipe from: Farmer, Fannie Merritt.
A very tasty cabbage side dish. Lovely with mash and something else.
A very good, comfort-food dessert.
A classic English pudding recipe.
A classic war-time rations cake. The dried raisins would have been replaced by whatever dried fruit could be had.
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.
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.
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.
Classic North American drop cookies.
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.
A very tasty, multiple layers of flavour couscous recipe.
Nice with a pouring custard, or a spooning cream such as extra-thick double cream.
Exotic and rich-tasting cauliflower side dish.
This recipe used to be an American favourite at Thanksgiving.
This is perhaps the classic, most famous, no-bake Christmas fruitcake recipe, dating back to at least 1954.
A lovely, moist plum cake.
This recipe is for 1, but is easily multiplied.
If you’re pumpkin pie-d out and still have some to use up, try these, they are very good.
A good old-fashioned dessert, easy to take to group events. You only dirty a bowl and a saucepan in preparing it.
A raisin seeder is a tool to remove seeds from raisins. They are now obsolete, because raisins are now sold already seeded. The seeders were either simple presses or mechanized crank-turned devices.
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.
A very easy and interesting accompaniment for meats such as pork or lamb, or for patés.
This recipe uses a food processor to speed things along. You can make it manually instead if you need to.