Contents:
4 cups of fresh gooseberries.
¾ cup of sugar.
¼ cup of all purpose flour.
1 tablespoon of butter.
Pinch of salt.
Pastry, for double-crust pie.
Method:
Stem and wash the berries.
Combine the sugar, flour, and salt.
Add the sugar mixture to the berries; then toss gently to coat the fruit.
Fill a pastry-lined nine-inch pie plate with the gooseberry mixture; dot with butter.
Adjust top crust. Seal and flute edge. Cover edge of pie with foil.
Bake in your oven at 375F for 20 mins.
Remove the foil; then bake for another 25 mins or until golden.
Allow to cool on a wire rack.
Source: http://www.gooseberryrecipes.org/gooseberry-pie.html
Ingredient list:
2 ½ cup of milk.
1 cup of stewed dried figs.
1 cup of heavy whipped cream (flavoured with vanilla).
¾ cup of cooked rice.
2/3 cup of sugar.
2 medium eggs.
1 tablespoon of hot water.
1 tablespoon of instant coffee.
1 teaspoon of vanilla.
½ teaspoon of salt.
Pudding cookery instructions:
Snip off the stems of the stewed figs.
Chop the figs into small pieces.
Combine the hot water and the instant coffee.
Add the coffee and water to the milk.
Beat the eggs lightly and add the sugar.
Add the egg and sugar mixture to the milk along with the salt, rice, vanilla and figs.
Pour gently into a buttered baking dish.
Bake at 350F for about 30 mins or until almost set.
Serve warm with the whipped cream.
Source: This entry came from the fig recipes website.
Listing of Required Ingredients:
1 cup of blanched slivered almonds.
1 ½ cup of packed light brown sugar.
2 cups of shortening.
1 tablespoon of water.
1 teaspoon of almond extract.
2 medium eggs.
1 ½ cup of flour.
1/3 cups of cocoa powder.
½ teaspoon of salt.
¼ teaspoon of baking soda.
2 cups of semisweet chocolate chips.
How to make:
Toast blanched almonds until lightly browned.
Place the brown sugar, shortening, water, and almond extract in a large bowl. Beat until well blended. Add the eggs and beat well.
In a seperate bowl, combine the flour, cocoa, salt, and baking soda. Add to shortening mixture. Beat gently until combined. Stir in the chocolate chips and almonds.
Drop tablespoons of the mixture approximately 2 inches apart onto and ungreased baking sheet.
Bake at 375 degrees for 8 minutes or until cookies are set.
Cool 2 minutes on the baking sheet before removing them to a cooling rack.
Source: http://www.cookierecipes.org/chocolate-almond-cookies.html
