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Dried Fruit Pie

Baked Goods No Comments »

2 cups Prunes

2 cups Apricots — dried

1 cup Golden Raisins

1/2 cup Apples — dried

3/4 cup Sugar

1/2 cup Walnuts

1/2 cup Butter — melted

Pastry for double crust pie 1/4 cup Sugar

1 teaspoon Cinnamon

Put fruit in large pan and cover with water.
Bring to a boil and simmer 10 minutes.
Drain fruit and coarsely chop.
Combine with sugar, nuts and butter.
Roll out half of pastry and line pie pan. Fill pie shell with fruit mixture, mounding in center.
Top with lattice crust.
Sprinkle with mixture of 1/4 cup sugar and cinnamon. Bake in bottom third of 425 dgree preheated oven for 30 minutes. Reduce heat to 375 degrees and bake 20 to 30 minutes

Fuzzy Navel #3

Cocktails No Comments »

Content

A delicious recipe for Fuzzy Navel #3, with peach schnapps and orange juice.

Ingredients

1 1/2 oz peach schnapps
orange juice

Method

Pour peach schnapps into ice filled collins glass.
Fill with orange juice (to taste) and stir to combine.

Serve

Collins Glass

Nutrition Info

Cheese and Herb Spread.

Cheese No Comments »

4 oz 120 g Low fat soft cheese.

1 ts Garlic puree

2 oz 60 g mature cheddar cheese

Finely grated.
2 ts Chopped fresh chives.

2 ts Chopped fresh parsley.

2 tb Low fat natural yogurt.

Black Pepper.
1.
In a medium sized bowl mix together the soft cheese and garlic puree if

using.
Add the cheddar cheese, chives, parsley and yogurt, beating together until combined.
Season with a little black pepper. 2.
Use as a spread for bread, crisp breads or pitta bread or as a toast

topping and grill until bubbling.
3.
Keep covered in the fridge and use within 3 days.
It may be frozen for

up to 3 months.
Preparation 10 minutes Makes 4 portions 115 calories per serving.

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