[AngelBabe]

Brandy Snaps

Ingredients:

4 tbsps. golden syrup

1 tsp. ground ginger

1 tbsp brandy

4 tbsps. flour

4 tbsps. brown sugar

grated rind of half a lemon

4 oz. (125g) butter

nutmeg

Cooking Instructions:

Warm together the sugar and syrup until melted then remove from heat

Blend in the flour, nutmeg, ginger and lemon then add the brandy

Beat well together then drop teaspoonfuls of the mixture, well spaced apart on to greased baking sheets

Bake at 350F, Gas Mark 4, 180C for about 8-10 minutes or until golden brown

Lift each snap off the baking sheet with a palette knife and roll them up over the handle of a greased wooden spoon

Slip off and allow to cool

Fill with whipped cream flavoured with a small ammount of brandy

[AngelBabe]

A card from a friend :D

[AngelBabe]

North Amercia

[AngelBabe]

Traditional Christmas Pudding
with Brandy Sauce
Serving Size: 8 servings

Ingredients:

8 oz Currants
4 oz Sultanas
4 oz Raisins
4 oz Chopped candied peel
1 oz Skinned & chopped almonds
4 oz Wholewheat flour
1/2 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground ginger
1 1/2 ts Mixed spice
8 oz Brown sugar
4 oz Wholewheat breadcrumbs
8 oz Vegetable suet
1 ea Lemon, juice & rind
1 tb Molasses
5 tb Water & rum mixed
Instructions:

Grease a 2 pint pudding basin & use a large saucepan to hold the basin.
Wash currants, sultanas & raisins in warm water & pat dry.
Put fruit in large bowl with candied peel & almonds.
Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet.
Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture.
Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot.
Pour enough water into the pot to reach halfway up the side of the basin.
Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary.
When cooked, cool the pudding & store in a cool dry place for up to 2 months.
Before serving, steam pudding again for 3 hours.
Turn out onto a serving platter & flame with brandy if you desire.

[AngelBabe]

Question 4 is:-

Which fashion designer created chanel numbr 5? – full name please

Coco Chanel Chanel set a stable base for many other fashion designers to follow in her footsteps and create names for themselves like she did. She is an important part of fashion history that is notorious worldwide.

Gabrielle Bonheur Chanel was born in Saumur, France in 1883. After her parents passed away at a very young age, Gabrielle was raised by her aunts in the province of Auvergne. She was educated at a convent orphanage in Aubazine from 1895-1900. This was when the nickname “Coco” was derived, meaning “little pet

so her full name is Gabrielle Bonheur Chanel coco is her nick name :lol: :lol:

[AngelBabe]

BANANA CHOCOLATE CHIP BREAD

1/2 cup margarine

1/2 cup brown sugar

1/4 cup sugar

1/2 tsp vanilla

2 cups flour

1 tsp baking soda

1/2 cup chopped nuts

3 ripe bananas, mashed

2/3 cup chocolate chips

2 eggs

Cream together margarine and sugars. Beat in eggs, vanilla, and banana. Add flour and soda. Stir in chips and nuts. Bake in greased loaf pan for 50 minutes in 350-degree oven.

[AngelBabe]

CHOCOLATE CHRISTMAS LOG

Chocolate Sponge:

1/4 cup plus 2 tablespoons sugar

6 egg yolks

6 egg whites

3/4 tsp cream of tartar

1 tbsp cocoa powder

4 oz. bittersweet chocolate, melted

Mix 1/4 cup sugar with yolks until light and fluffy. Set aside. Whip whites until soft peaks form, slowly add 2 tablespoons sugar and continue mixing. Add cream of tartar, cocoa powder and chocolate into yolks. Gently fold whites into yolks. Spread evenly on prepared sheet pan. Bake at 350 degrees for 15 to 20 minutes.

Filling:

1 cup heavy cream

1/2 teaspoon vanilla

1 tablespoon sugar (whip together)

Frosting:

12 oz. bittersweet chocolate

1-2/3 cup heavy cream

2 tablespoons cognac

Chop chocolate. Add boiling cream and cognac. Blend and chill to proper consistency.

Meringue Mushrooms:

3/4 cup plus 2 tablespoons superfine sugar

4 egg whites

1/2 teaspoon cream of tartar

1/2 cup cocoa powder for dusting

Whip whites to soft peaks, add tartar and sugar slowly. Pipe meringue into mushroom shape, sprinkle cocoa powder over top for natural look and bake at 200 degrees, until dry. (Approximately 6 hours.)

Spread the filling on the sponge and carefully roll up the cake. Spread the frosting on the log and decorate with the mushroom meringues. You might like to add leaves, berries and powdered sugar as well, being careful to avoid anything toxic.

[AngelBabe]

Gabrielle Bonheur Chanel

[AngelBabe]

Saturn

[AngelBabe]

Mince pies
8 oz butter, softened
1 lb all purpose flour
2 oz icing sugar
2 egg yolks
1 lb mincemeat
an ounce or two of brandy or rum – if desired
beaten egg, to glaze
bun tins to make 30 pies

Cut the butter into cubes. Sift the flour into a mixing bowl. Add the butter and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbes. Stir in the icing sugar. Make a well in the centre, stir in the egg yolk and about 3-4 tbsp iced water to make a soft but not sticky dough. Knead lightly to form a smooth dough (if there is time – chill for 30 minutes). Preheat oven to mark 400F or gas mark 6.

On a floured surface, roll out two thirds of the dough and cut out 30 rounds using a 2-½ inch fluted cutter. Use to line the bun tins. Fill with mincemeat*.

Re-roll remaining pastry and trimmings and cut out circles using a 2 in cutter. Dampen edges of circle and place on pies. Seal edges, brush tops with beaten egg and cook for 20 minutes.

*If desired, mix some (to taste) of the brandy or rum into the mincemeat. Mixture will be a little looser. Delicious when served alone or with custard (British – of course) or cream We highly recommend sampling the recipe repeatedly!!

homemade mincemeat

Mincemeat Filling (yields 3 qts)
1/2 lb beef suet, chopped fine
4 cups seedless raisins
2 cups dried currants
1 cup coarsely chopped almonds
1/2 cup coarsely chopped candied citron
1/2 cup coarsely chopped dried figs
1/2 cup coarsely chopped candied orange peel
1/4 cup coarsely chopped candied lemon peel
4 cups coarsely chopped, peeled and cored cooking apples
1 & 1/4 cups sugar
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
2 & 1/2 cups brandy
1 cup dry sherry

Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.

Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.

Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.

Preheat the oven to 375 degrees F.

English Mincemeat Pies
eight 2-1/2 inch pie shells
1-1/2 cups mincemeat

Place about 3 tbsp of mincemeat into each pastry shell and cover with sheet of pastry, crimping the edges with a fork.

Place the stuffed pies on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown.

Let pies cool then remove from tin and serve with whipped cream or Brandy Butter

[Author]

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