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* [[MainMenu]]: The menu (usually on the left)
* [[DefaultTiddlers]]: Contains the names of the tiddlers that you want to appear when the TiddlyWiki is opened
You'll also need to enter your username for signing your edits: <<option txtUserName>>
<<importTiddlers>>
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<link rel='alternate' type='application/rss+xml' title='RSS' href='index.xml' />
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These [[InterfaceOptions]] for customising [[TiddlyWiki]] are saved in your browser

Your username for signing your edits. Write it as a [[WikiWord]] (eg [[JoeBloggs]])

<<option txtUserName>>
<<option chkSaveBackups>> [[SaveBackups]]
<<option chkAutoSave>> [[AutoSave]]
<<option chkRegExpSearch>> [[RegExpSearch]]
<<option chkCaseSensitiveSearch>> [[CaseSensitiveSearch]]
<<option chkAnimate>> [[EnableAnimations]]

----
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<html><a href="http://www.flickr.com/photos/tobecastle/7706224988/" title="wordle1samuel by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8293/7706224988_5e3593b99e_m.jpg" width="130" height="64" alt="wordle1samuel"></a></html>
* [[1 Samuel 27:1-28:2 David Defects|talks/1Samuel27v1-28v2.html]]
<html><a href="http://www.flickr.com/photos/tobecastle/7706224840/" title="wordleabide by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8002/7706224840_f0d5a85679_m.jpg" width="130" height="70" alt="wordleabide"></a></html>
* [[1 Cor 1:26-31 The Joy of being in God's Presence|talks/1Cor1v26-31.html]]
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So very good, with crème!
1 cup sugar
1 cup Almond paste or marzipan
¼ cup butter, room temperature
4 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
4 oz Marscarpone cheese
Individual chocolate bar, shaved
½ cup toasted sliced almonds


Beat sugar, almond paste, and butter in a large mixing bowl till blended.  Beat in eggs, and vanilla till smooth.  Sprinkle flour and baking powder atop; beat just till combined.  Pour into a greased and floured 9 inch spring form pan.  

Bake at 325 degrees for 50 – 55 min.  Cool 10 min and remove from pan.  Cool completely.

Chill mixing bowl and beaters.  Right before serving, beat whipping cream in chilled bowl till soft peaks form.   Stir Marscarpone cheese and fold into whipping cream.

Garnish with shaved chocolate and toasted almonds.

Can be made ahead and frozed up to six months (without whipping cream).  Thaw in refridgerator overnight.  Let stand 1 hour at room temp and garnish.
(Serves 4-6)

1 T Extra Virgin Olive Oil
3 Cups (3/4 pound) Broccoli Florets
to taste – Kosher Salt
to taste – Freshly Ground Black Pepper
1-1/2 cups Chicken Stock
1 Tsp. Fresh Thyme or Basil Leaves
(Plus 4 to 6 springs for garnish)
4 T Unsalted Butter (cut into small pieces)
4 ozs. Goat Cheese
12 ozs. Angel Hair Pasta
2 T Toasted Pine Nuts

# Bring a large stockpot of water to a boil.
# In a large saute pan, heat the olive oil.  Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes.  Season lightly with salt and pepper.  Transfer to a bowl and reserve until needed.
# Deglaze the pan with the stock, and add the thyme leaves.  Bring to a boil and reduce by half.  Add the butter and the goat cheese and stir together until the cheese melts.  Keep warm.
# Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta.  (Cook packaged pasta according to the directions on the package.)  Drain the pasta well and add to the reserved broccoli in the saute pan.  Cook until heated through, about 2 minutes.  Season with salt and papper, to taste.
# To serve, divide among 4 heated plates.  Sprinkle with toasted pine nuts and garnish with a sprig of thyme.
<html><a href="http://www.flickr.com/photos/tobecastle/7706225996/" title="our_annexe by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7135/7706225996_07ef6a6d43_t.jpg" width="100" height="75" alt="our_annexe"></a></html>

We lived in a really cosy warm little annexe. Perfect for two people and little [[Owen]]!
Good for apples, or blueberries, or blackberries, peaches, pears, merrionberries, or any fresh fruit you can grow.

4 cups sliced pared tart apples or 1 1-pound 2-ounce can
¼ cup orange juice
1 cup sugar
¾ cup flour
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup butter
½ cup oatmeal

Mound apples in buttered 9” pie plate; sprinkle with orange juice.  Combine sugar, flour, spices, oatmeal, and dash salt; cut in butter till mixture is crumbly; sprinkle over apples.  Bake at 375 F for 45 minutes or till apples are tender and topping is crisp.  Serve with warm cream.  Serves 6.
Cook:  2 minutes per batch

2 large cooking apples, such as Jonathan or Granny Smith, peeled and finely chopped (about 1- ½ cups)
2 Tsp. Lemon Juice
1-½ Cup Whole Wheat Flour
2 T Sugar
2 Tsp. Baking Powder
½ Tsp. Ground Cinnamon
¼ Tsp. Salt
1 Slightly beaten egg
1-½ Cups Lactose Free Milk
3 T Melted Butter
Maple Syrup

#In a medium bowl, combine apples and lemon juice.  In another medium bowl, combine flour, sugar, baking powder, cinnamon, and salt.  In a small bowl, combine egg, milk and butter.  Set aside.
# Add egg mixture all at once to flour mixture, stir just until moistened (the batter should be lumpy).  Gently fold in the apple mixture.
# Heat a lightly greased griddle or heavy skillet over medium heat, until a few drops of water dance across the surface.  For each pancake, pour  a scant ¼ cup of the batter onto the hot griddle; spread batter into 4 inch circle.

Cook for 1 to 2 minutes on each side or until pancakes are golden, turning to second sides when pancakes surfaces are bubbly and edges are slightly dry, adding oil to griddle as necessary.  Serve warm with syrup.  Makes16 (4 inch) pancakes.
From Grandpa Ed’s kitchen of goodies

Bowl of sliced apples
¾ cup sugar
1 ½ cup cornstarch- heaping
1 tbsp cinnamon
1/8 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice

Stir together and mix over apples then into a pie shell.  450 F for 15 minutes, then decrease temp to 350 F for 30 to 45 minutes.
Pick flavor-packed apples, such as Fuji’s, Braeburns, or Granny Smiths, to complement the Brie in these attractive packets.  Serve as a first course or as an accompaniment to a lunch salad.

Eight 		savory crêpes
¾ cup		firm ripe Brie thinly sliced
2	small Fuji, Braeburn, or Granny Smith apples or Anjou or Bosc pears, quartered, cored, and thinly sliced
1 tbs		butter, melted
¼ cup		walnuts or pecans, chopped

Prepare the crêpes. Preheat oven to 365 degrees.  Place a crêpe in a 12 by 18 inch baking pan and arrange a slice of cheese and 3 slices of apples evenly over the half of it; fold over.  Repeat with remaining crêpes.  Brush with butter and sprinkle with nuts.  Bake in oven for 8 to 10 minutes, or until the cheese is melted. Serve at once. 
CRUST:
1 cup (140 grams) all-purpose flour 
1/3 cup (35 grams) confectioners (powdered or icing) sugar&nbsp; 
1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces
FILLING: 
One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar 
1 large egg 
1/2 teaspoon pure vanilla extract 
TOPPING: 
1/4 cup (50 grams) granulated white sugar 
1/2 teaspoon (2 grams) ground cinnamon 
4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)
1/3 cup (35 grams) sliced almonds

Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. &nbsp;Grease (or spray with Pam) a 9 inch (22 cm) springform pan.
CRUST: &nbsp;In the bowl of your food processor place the flour and sugar.&nbsp; Pulse to blend together.&nbsp; Add butter and pulse until dough just begins to come together. &nbsp;Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan.&nbsp; Cover with plastic wrap and place in refrigerator while you make the filling.
FILLING: &nbsp;In a food processor process the cream cheese until smooth. &nbsp;Add the sugar and mix well. &nbsp;Blend in the egg and vanilla extract and process until smooth. &nbsp;Remove the crust from the fridge and pour in the filling.&nbsp; Return to refrigerator while you prepare the topping. 
TOPPING: &nbsp;Combine the sugar and cinnamon in a large bowl. &nbsp;Toss the sliced apples in the sugar mixture. &nbsp;Spoon the apples evenly over the cream cheese layer and sprinkle with almonds.&nbsp; Place the springform pan on a larger baking sheet to catch the drips.&nbsp; 
Bake at 450 degrees F (230 degrees C) for 10 minutes. &nbsp;Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set. &nbsp; Remove from oven and place on wire rack to cool.&nbsp; Sprinkle with confectioners sugar and serve at room temperature. &nbsp;Leftovers can be covered with plastic wrap and refrigerated.
<html><a href="http://www.flickr.com/photos/tobecastle/7706229076/" title="artemis by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8004/7706229076_5e0085945f_t.jpg" width="100" height="56" alt="artemis"></a></html>

Cruising on Artemis, the smallest of the P&O fleet, was such good fun as it could access areas along the [[Norwegian Fjords|Fjords]] that the modern giant cruise boats simply can not reach!

<html><a href="http://www.flickr.com/photos/tobecastle/7706228826/" title="artemis_interior by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8286/7706228826_0d92775a6d_t.jpg" width="74" height="98" alt="artemis_interior"></a></html>

Artemis had an amazing charm and really exquisite interiors and dining areas! The ship was small enough to make laps of the promenade deck quite doable allowing you to easily keep an eye on the scenery on both sides of the Fjords.

<html><a href="http://www.flickr.com/photos/tobecastle/7706228952/" title="artemis_food by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8431/7706228952_3d62d2247e_t.jpg" width="74" height="98" alt="artemis_food"></a></html>

The food on board was amazing, too! Here's a carved watermelon, knocked out in double quick time by one of the skilled on-board chefs!

Preparation time&nbsp;less than 30 mins
Cooking time&nbsp;30 mins to 1 hour

Ingredients
1 bundle of asparagus, stems trimmed
375g/13oz ready rolled puff-pastry
1 tbsp olive oil
small cube of butter 
1 large red onion, finely sliced
1 clove of garlic, chopped
1 tbsp balsamic vinegar
2 tbsp cane sugar
400g/14oz assorted mushrooms 
4 free range eggs

Method
# Preheat the oven to 200C/390F/Gas 6.
# Cook the asparagus in salted water, or steam for 2-3 minutes until tender. Then drain and immerse in cold water, to cool.
# Place the sheet of puff pastry on a greased baking tray, brush with beaten egg and divide into four. Make a shallow cut in each piece of puff pastry, 1cm/0.5in, in from the edge all the way round. 
# Cook the onion and garlic in the butter and olive oil for 20 to 30 minutes, over a low heat, until caramelised. 
# Add the mushrooms, balsamic vinegar and sugar and cook for a couple of minutes.
# Spoon the onion and mushroom mixture into the centre of each pastry, leaving the edges clear. 
# Bake for 15-20 minutes until golden, then remove from the oven, scatter with asparagus stalks and crack an egg on each. 
# Bake for a further eight minutes, then leave to cool slightly before serving with salt and freshly ground black pepper.
Fresh asparagus heralds springtime and makes a delectable entrée or first course encased in crêpes.  Omit the ham for a vegetarian dish or to serve as a vegetable accompaniment to grilled salmon, skewered jumbo shrimp, or baked trout.  These crepes may be assembled in advance and refrigerated for last minute baking.

8		savory crêpes
1		large sweet white or red onions, chopped
1 ½ pounds	asparagus spears, cut into 1-inch diagonal length
1		eggs
¾ cup		riccota cheese or natural cream cheese at room temp
½ cup		shredded Gruyere or Emmenthal cheese
3 tbs		grated parmesan cheese
2		garlic cloves, minced
2 tbs		minced fresh flat-leaf parsley
2 tea		minced fresh tarragon or dill, or ½ tea dried tarragon or dill
2 ounces	honey-baked ham or Black Forest ham, julienned	

Prepare the crêpes.  Preheat the oven to 350 degrees.  Steam the onion and asparagus in a covered container over boiling water until the asparagus is crisp- tender, about 5 to 7 minutes.  In a medium bowl, beat the egg and mix in the cheese, garlic, parsley, tarragon or dill, ham, and steamed vegetables.

Spoon ½ cup of filling in a ribbon down the center of each crêpe and roll to enclose.  Arrange in a greased 9-by-13-inch baking dish.  Bake in the oven for 10 to 15 minutes, or until heated through.  Serve at once.
Yields 5 servings

1 ½ Lb. Fresh Asparagus spears

Sauce:

¼ C plus 2 T nonfat or reduced fat mayonnaise
1 T plus 1 Tsp. Dijon mustard
1 T plus 1 Tsp. Lemon juice
1 T plus 1 Tsp. Honey

Rinse the asparagus under cool running water, and snap off the tough stem ends.  Arrange the asparagus spears in a microwave or convential steamer.  Cover and cook on high power or over medium-high heat for about 4 minutes, or just until the spears are crisp-tender.  Transfer to a serving dish.
While the asparagus are cooking, place all of the sauce ingredients in a 1-quart saucepan, and stir to mix well.  Cook over medium-low heat, stirring constantly, just until the sauce is heated through.  Alternatively, place the sauce in a microwave-safe bowl, and microwave uncovered on high power for 1 to 2 minutes, or just until heated through.  Add a few teaspoons of water if the sauce seems too thick.
Drizzle the sauce over the asparagus, and serve hot.
<html><a href="http://www.flickr.com/photos/tobecastle/7706228720/" title="baby_scan_12_weeks by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8167/7706228720_52e52fc8a8_m.jpg" width="130" height="98" alt="baby_scan_12_weeks"></a></html>

Teeny tiny at just 12 weeks!

<html><a href="http://www.flickr.com/photos/tobecastle/7706228572/" title="baby_scan_20_weeks by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8426/7706228572_c09fb41756_m.jpg" width="130" height="100" alt="baby_scan_20_weeks"></a></html>

Waving and talking away about something, maybe food, at 20 weeks!
1 9-inch Pie Crust
½ Lb. (Approx. 8 slices) bacon
½ C (Approx. 1 Bunch) Chopped Green Onions
1 Pkg. (8 oz.) sliced Mushrooms
2 C (Approx. 2 medium) sliced zucchini
2 Pressed Garlic Cloves
1 C (4 oz.) Shredded Cheddar Cheese
3 Large Eggs
1 C Milk
1 Tsp. Parsley
¼ Tsp. Each Salt and Pepper
1/8 Tsp. Nutmeg

Prehat oven to 375 degrees.  Place pie crust in 9” Pie Plate; set aside.  Cook bacon over medium heat.  Remove bacon; drain and crumble.  Reserve 1 T of bacon drippings and saute onions, mushrooms, zucchini, and garlic until tender, about 3-5 minutes.  Add bacon to vegetables and combine.  Spread vegetable mixture over bottom of pie crust.  Sprinkle cheese over vegetable mixture.  Whisk eggs; milk, and seasonings together in Batter Bowl.  Pour egg mixture over cheese.  Bake 35-40 minutes.

Yields:  6 Servings
1 cup of water
1 tea vanilla extract
Ground nutmeg
4 large eggs
½ cup granulated sugar
½ tea salt
1 can (12 fl. oz.) evaporated milk

Preheat oven to 350. Combine eggs, sugar, and salt in large mixing bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into 6 oz custard cups. Sprinkle with nutmeg.  Place cups in 13x9-inch baking pan; fill with hot water 1-inch deep.  Bake for 35 to 40 minutes or until knife inserted near the center comes out clean.  Remove cups to wire rack to cool completely. Refrigerate until ready to serve. Makes 6 servings.
Crepes tucked into muffin cups make easy fluted pastry cases for baked eggs and mushrooms.  It takes just a few minutes to assemble this eye catching brunch dish if the crepes are already made.

Four 		savory crepes
½ cup		sliced cultivated white mushrooms
1 tea		minced fresh tarragon, or ¼ tea dried tarragon
3		shallots or green onions (include green tops)
4		eggs
¼ cup		half-and-half
¼ cup		shredded Gruyere or Jarlsberg cheese
olive oil for brushing
salt and pepper


Prepare the crepes.  Preheat the oven to 325 degrees.  Brush 4 muffin pans or custard cups with oil and line each with a cooked crepe by placing it in the cup and pressing lightly against the bottom, and pleating the crepe edges on the sides of the cup.
In a small bowl, mix the mushrooms, tarragon, and shallots or green onion together.  Spoon one-quarter of this mixture into each crepe.  Break 1 egg into each crepe, sprinkle with salt and pepper, and spoon 1-tablespoon half-and-half over each.  Top each crepe cup with 1-tablespoon cheese. 
Bake in the oven for 16 to 18 minutes or until the yolks are set but still runny inside. Let cool for 2 to 3 minutes, then remove from pan and serve at once.
1/2 Lb. Fylio Dough
1 Lb. Walnuts (Shelled)
1/2 Lb. Almonds (Shelled)
1 Tsp. Cinnamon
1/2 C Sugar
1 Lb. Butter (Melted)

Grind Almonds and Walnuts and add sugar and cinnamon.  
Butter 9 x 13 x 2 pan and add 5 fylia, buttering each fylia.  Sprinkle nut mixture on it.  Place 3 layers of fylio, butter each, and sprinkle nut mixture.  
Continue this process until all but 5 fylio are used.  Place 5 Phyla on top, buttering each layer and then buttering the top.  Place in refrigerator until butter sets.  While this is cooling, make syrup.
Remove from refrigerator and cut into diamond shapes, but not completely through.  Bake at 400 degrees for about 50 to 60 minutes. 

Syrup:  3 Cups Sugar
	 2 Cups Water
	 Big Slice of Lemon

Bring all ingredients to a boil and boil for 15 minutes.  When syrup has cooled, pour over Baklava when it is half cooled.

Let set and finish cutting.
<html><a href="http://www.flickr.com/photos/tobecastle/7706228468/" title="barton_in_snow by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8422/7706228468_d901b68299_m.jpg" width="130" height="73" alt="barton_in_snow"></a></html>

The picturesque and tranquil village of [[Barton|http://en.wikipedia.org/wiki/Barton,_Cambridgeshire]] was a dreamy place to [[live|Annexe]], ideally situated for getting in to town while possessing a real village life feel! It was great fun to hear the sheep in the field opposite of a morning, or the clatter of horses hooves marching up the High Street!
What a wok of fun!

4 skinless, boneless chicken breasts
2 tsp curry powder
½ tsp salt
½ tsp cracked black pepper
¼ tsp chili powder
1 large red onion, chopped (1 cup)
5 cloves of garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped
1 tbsp olive oil
13 ½ or 14 oz can unsweetened coconut milk
1tbsp cornstarch
3 tbsp snipped fresh basil
1 tsp grated fresh ginger
3 cups hot cooked rice

Cut chicken in to 1-inch pieces.  Place chicken in a medium bowl.  In a small bowl, stir together the curry powder, salt, black pepper, and chili powder.  Sprinkle spice mixture over chicken, tossing to coat evenly.  Cover and chill for 1 to 2 hours to allow spices to penetrate meat. 
In large nonstick wok or skillet cook and jalapeno peppers in hot oil over medium-high heat for 2 minutes.  Removed onion mixture from wok.  Add half the chicken to the wok.  Cook and stir for 3 to 4 minutes or until chicken is no longer pink.  Remove chicken from wok.  (If necessary, add more oil)  cook remaining chicken as above; remove from wok.
Combine coconut milk and cornstarch.  Carefully add to wok.  Cook and stir until slightly thickened and bubbly.  Return chicken and onion mixture to wok. Stir in basil and ginger.  Cook and stir about 2 minutes more or until heated through.  Serve over hot rice.
1/4 oz yeast 
3 cup fat-free skim milk, warmed in a microwave for 1 minute 
1/4 cup fat-free egg substitute 
1/4 cup vegetable oil 
1/4 cup sugar 
1/2 tsp table salt 
4 cup all-purpose flour 
3 large egg white(s) 
5 cups strawberries, sliced 
10 tsp powdered sugar 

# Sprinkle yeast over 1/4 cup milk and let sit 5 minutes.
# In a large bowl, whisk together 1/4 cup milk, egg substitute and oil. Whisk in yeast mixture, sugar and salt. Stir in flour in 3 parts (1 1/3 cups at a time), alternating with remaining 2 1/2 cups milk.
# Beat egg whites until soft peaks form, then fold into batter. Cover bowl and let rise until doubled, about 1 hour.
# Preheat a nonstick waffle iron. Stir batter. Spoon about 3/4 cup batter onto iron, close lid, and bake until brown, about 2 minutes.
# Serve each waffle with 1/2 cup sliced strawberries and 1 teaspoon powdered sugar. Makes ten 4- x 8-inch waffles.
20g Sachet gelatin
500ml Mixed berry fruit juice
75g Caster sugar
175g Berries

# Pour the juice into the saucepan. Bring the juice to the boil. Add sugar and stir until dissolved.
# Next, carefully add the gelatin to the hot juice and stir until melted. Put the pan of jelly somewhere cool, but do not let it set
# Take half of your berries and arrange them in the base of one large mould. Pour in half of the cooled jelly, place your mould in the fridge and chill for an hour or so to set. 
# Once the first layer of jelly is set, arrange the rest of your berries on top and pour on the remaining unset jelly. Return to the fridge to set. 
# Place a plate on the base of your jelly mould and quickly flip both the plate and mould over. You may need to dip the mould in some warm water to help the jelly slip out.
<html><a href="http://www.flickr.com/photos/tobecastle/7706228354/" title="beryl by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7121/7706228354_b93eec7d72_t.jpg" width="74" height="99" alt="beryl"></a></html>

[[Dan]]'s mum, Beryl, loves to make particularly yummy cakes and other tasty treats! Also a keen theater-goer, Beryl loves to see shows as well as [[traveling the world|Cruise]] with her husband [[Dave]]!
Beyond Blueberry Biscotti

3 T unsalted butter, softened
1/3 Cup plus 2 T sugar
1 ½ C plus 2 T all-purpose flour
1 Tsp. Baking Powder
Pinch of salt
Grated zest of lemon
2 large eggs
2/3 C Slivered Almonds
1/3 Cup blueberries
1 T Anise Seeds

Cover baking sheet with parchment or wax paper.

# Pre-heat oven to 350 degrees.
# Using the flat beater attachment, beat the butter and sugar until combined. (About 1 minute.)  Add baking powder, flour, salt and lemon zest & beat until just combined.
# Add eggs one at a time, beating well after each egg, scraping down the sides as necessary.  Add the nuts, blueberries and anise seeds and mix until combined.
# Transfer to a lightly floured work service and shape into a 12” long log.  
# Using a spatula, transfer the log to a baking sheet.
# Bake about 30 minutes, or until the top is firm to the touch.  Allow the log to cool on the baking sheet for 10 minutes.  Leave the oven on
# Using a sharp serrated knife, cut the log on the diagonal into ½ inch thick slices.  Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes or until golden brown and crisp.
# Cool completely on a wire rack.  Store in an airtight container in a cool place.  (Can be stored for up to 2 weeks.)
2 cups flour
4 tsp baking powder
1 tbsp sugar
½ tsp cream of tarter
½ tsp salt
½ cup of shortening
2/3 cup milk

Stir thoroughly the first 5 ingredients.  Cut in shortening till mixture resembles coarse crumbles.  Make a well in center; add milk all at once.  Stir just till dough clings together.  Knead gently in lightly floured surface (10 to 12 strokes).  Roll or pat to ½ inch thickness.  Dip 2 ½ inch biscuit cutter in flour; cut dough straight down. Bake on ungreased baking sheet at 450 F for 10 to 12 minutes. Optionally sprinkle with toasted sesame seeds.
1 kg blackberries
2 vanilla pods
500 g mascarpone cream cheese
3 egg yolks, organic
30 g icing sugar

Preheat the oven to 200C, 400F, Gas 6.
Wash and pick over the blackberries. Scrape the seeds from the vanilla pods. Seperate the eggs.
Mix the mascarpone, egg yolks, vanilla seeds and sugar together.
Put the blackberries in a small baking dish. Spoon the mascarpone over and bake in the preheated oven until the mascarpone begins to brown, about 5 minutes.
Mascarpone is a very rich, triple cream cheese from Lombardy, Northern Italy. It is used for savoury dishes as well as desserts. When heated, mascarpone melts into a creamy sauce.

Serves: 4
Preparation time: 15 minutes
Cooking time: 5 minutes
Contributor: Rose Gray and Ruth Rogers
250g butter
200g milk chocolate
3 heaping Tb cocoa powder
2 heaping Tb & 1 tsp flour
1 tsp baking powder
1 1/2 cups sugar
4 eggs
optional:
Nuts
zest of orange

Melt butter and chocolate in double boiler. In large bowl mix other ingredients until silky consistency. Pour in to baking pan for 25 mins at 180C / 350F.
They should be slightly gooey but skewer come out clean. Allow them to cool in the tray, then transfer for chopping. 
Wish I could say the recipe is mine, but I got a copy from a friend out of their book, so sadly I can't give the credit where it is due. 
So delicious, especially with tea.

2 cups plain flour
1 ½ tsp yeast
½ cup warm milk
1 tsp vanilla extract
3 tbsp sugar
2 egg yolks
125 g ( 4oz ) butter, chopped and softened
8 large chunks of dark chocolate about ½ oz each

Place the flour and yeast in the bowl of an electric mixer fitted with dough hook.  Place the milk, vanilla, and sugar in a separate bowl and mix until combined.  Add the milk mixture and egg yolks to the flour mixture and beat until dough is a smooth ball.  Continue beating, adding butter, a little at a time, until incorporated and well beaten.  Transfer the dough to a lightly floured surface and knead until smooth.  Add the butter a few pieces at a time and knead until combined.  Cover the dough and set aside for 1-½ hours or so until doubled in size.

.  Knead the dough on a lightly floured surface until soft and elastic.  Divide into 8 pieces and flatten slightly with the palm of your hand.  place a piece of chocolate in the middle and fold over the excess dough to enclose. 

Place the brioche in 8 greased and floured pans, (like cup cake pans).  Preheat oven to 350F.  Cover and let rise for an hour or until bigger.  Bake for 15-20 minutes or until brioche are golden brown.  Serve warm.
½ cup		uncooked regular or quick-cooking brown rice
3 tbsp		honey (or 1 tbsp)
3 tbsp		margarine or butter
¼ tbsp		cinnamon
¾ cup		milk
¼ cup		raisins
Cream
Honey or brown sugar

Cook rice as directed.  Stir in 3 tbsp honey margarine, cinnamon, milk, and raisins.  Heat to boiling; reduce heat.  Cook over low heat stirring occasionally, until desired consistency, 10-15 minutes.  Serve warm with cream and honey.  
Serves 3-4.
450 F / 230C -degree oven for 15-20 min

Mixed without butter.  Dipped and baked in real butter and ¼ cup sesame seeds.  Melt ¼ cup butter and seeds in 13 x 9 inch pan.  Remove from oven as soon as butter melted.  Sift together:
2-¼ cup flour	
3-½ tsp baking powder
1 tbsp sugar
1 tsp salt

Add 1-cup milk and stir slowly with a fork until dough just clings together (Approx 20 strokes) Turn on well floured board and knead lightly about 10 times.  Roll out ½ inch thick into 12 x 8 rectangle.  Cut dough in half lengthwise then crosswise into 16 strips.  Dip each strip in butter on both sides and lay close together in pan.  Bake until golden brown.  Serve hot.

Variations:
Cheese:  Add ½ cup grated sharp to dry ingredients
Garlic:  Add ½ clove garlic, finely minced to butter before melting
Cinnamon:  Sprinkle mixture of 2 Tbsp sugar and ½ tsp cinnamon on dips before baking
1 T Active Dry Yeast
1 Tsp. Sugar
¾ C Warm Water
1 ½ C Buttermilk – (warmed to just take off the chill)
2 T Unsalted Butter (melted)
3 T Honey
1 T Salt
6 to 6 ¼ Cups All Purpose Unbleached Flour
Egg Glaze

Sprinkle yeast and sugar over warm water in a small bowl.  Stir to combine and let “proof”.  About 10 minutes.  

Combine buttermilk, honey, butter and yeast mixture in a large bowl.  

Add salt and 2 cups flour, ½ cup at a time.  Mix well.  Add remaining flour ½ cup at a time until a shaggy dough is formed.

Begin to knead dough, adding 1 T of flour at a time until dough is smooth and satiny.  Put in a greased bowl, and turn to grease the top.  Cover with plastic wrap .  Let rise until doubled in bulk – about 1 ¼ hours in a warm area.

Gently deflate dough.  Turn out on a lightly floured surface and divide into 2 equal portions.  Form into loaves and place in greased pans.  Cover with plastic wrap and let double in size.  About 30 to 45 minutes.  Brush loaves with egg glaze and put into pre-heated 375 degree oven for about 45 minutes or until loaf is nicely browned and pulls away from the edges. Remove from pans and let cool on rack.
2 lbs butternut squash
½ cup brown sugar
1 tsp salt
2 baking apple, cored, and sliced ½ inch thick
¼ butter, melted
1 tbsp flour 
½ tsp ground mace

Pare squash, cut into halves, and remove seeds.  Cut into ½” slices.  Mix brown sugar, butter, flour, salt, and mace.  Arrange squash in ungreased oblong baking dish.  Top with apples sprinkle sugar mixture overtop.  Cover and cook 350 F until tender, 50-60 minutes. 
<html><a href="http://www.flickr.com/photos/tobecastle/7706224654/" title="wordlecbc by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7263/7706224654_630dda6cf8_m.jpg" width="240" height="134" alt="wordlecbc"></a></html>
* [[1 Samuel]]
** [[1 Samuel 27:1-28:2 David Defects|talks/1Samuel27v1-28v2.html]]
* [[The Kingdom and the Power]]
** [[Matthew 6:10a Your Kingdom come|talks/Matthew6v10aYourKingdomCome.html]]
* [[Mark]]
** [[Mark 4:35-5:43 The Servant Demonstrates His Power|talks/Mark4v35-5v43.html]]
* [[Deeper Encounter: Love one another]]
** [[John 13:1-17 Acts of Service|talks/John13v1-17ActsOfService.html]]
** [[1 John 4:7-12 (2 Cor 13:11-14) Kiss of Love|talks/1John4v7-12KissOfLove.html]]
* [[The Gospel According to Jesus:]]
** [[John 15:1-8 The Vine and the Branches|talks/John15v1-8.html]]
* [[Mission United]]
** [[Acts 8 The Ripple Effect|talks/Acts8.html]]
** [[Acts 21-26 Trouble At Home!|talks/Acts21-26.html]]
* [[Why? Seven Difficult Questions]]
** [[2 Corinthians 4:1-6 Is there a devil?|talks/2corinthians4v1-6.html]]
* [[Abide in Christ]]
** [[1 Cor 1:26-31 The Joy of being in God's Presence|talks/1Cor1v26-31.html]]
* [[The Road to Emmaus: Walking on fire]]
** [[Luke 24:1-12 An idle tale or an empty tomb!|talks/luke24v1-12.html]]
** [[Acts 2:42-47 The Church Explosion|talks/acts2v42-47.html]]
* [[The Road to Emmaus: Living in the light of what is to come]]
** [[2 Thess 1:6-10 The Vengeance of the Lord Jesus|talks/2Thess1v6-10.html]]
** [[2 Thess 1:11-12 Praying for the right things|talks/2Thess1v11-12.html]]
** [[2 Thess 2:1-12 The Man of Lawlessness Part 1|talks/2thess2v1-12.html]]
** [[2 Thess 2:10-17 The Man of Lawlessness Part 3|talks/2thess2v10-17.html]]
* [[Daniel's Den: Faithful witness in a conflicting climate]]
** [[Daniel 1 Delusion or Devotion?|talks/daniel1.html]]
** [[Daniel 2 Google or God?|talks/daniel2.html]]
** [[Daniel 3 Fireproof Faith|talks/daniel3.html]]
** [[Daniel 4 Faithful Following|talks/daniel4v34-37.html]]
** [[Daniel 5 The Writing's on the Wall|talks/daniel5.html]]
** [[Daniel 6 Defiance through obedience|talks/daniel6.html]]
** [[Daniel 8, 9:24-27 At the Appointed time|talks/daniel8-9.html]]
** [[Daniel 9:20-23, 10:1-12, 11:33-35 Lifting us when we stumble|talks/daniel9-11.html]]
* Talks from other Series:
** [[Luke 10:25-28 Joy In Loving|talks/Luke10v25-28JoyInLoving.html]]
** [[John 19:25-36 The Word of Affection|talks/john19v25-26.html]]
** [[John 11:45-53 Jesus our Substitution|talks/John11v45-53.html]]
** [[Acts 26|talks/acts26.html]]
600g Savoy Cabbage
4 meduim Potatos
3 tbsp Olive oil
150g diced Back Bacon
1 onion, finely sliced
2 cloves Garlic, finely sliced
1 tsp fresh Thyme leaves
¼ tsp Chilli flakes
50g Freshly grated parmesan
200g Taleggio cheese (or gruyere, gouda, edam, cheddar)  


# Peel and cut potatoes into chunks about 2 cm thick and boil for about 5 minutes until just starting to soften. Drain. 
# Fry the bacon until well coloured then lower the heat and stir in the onion, garlic and chilli. Fry gently until soft. 
# Cut the cabbage into coarse chunks. Wash add a third at a time to the onion and bacon. As the cabbage wilts add more until it is all incorporated. Mix with the potatoes and half the parmesan. 
# Butter a baking dish and add half the cabbage and potato mixture. Dot with half the taleggio then cover with the remaining mixture and top with the remaining cheese and parmesan. Cook in a preheated oven at 200C for about 30 minutes. 
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[[Cambridge|http://en.wikipedia.org/wiki/Cambridge]] is a great place to live and work. It has a wonderful blend of old and new and a feel of city combined with village! It's an easy place to [[get around|Cycling]] due to a small size combined with a plethora of cycle paths and walkways.

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The [[University|http://www.cam.ac.uk]] has a big influence on the city, and [[Dan]] enjoyed his time at [[Gonville & Caius college|http://www.cai.cam.ac.uk]], located in the middle of town. The shops have been redeveloped in town to form the "Grand Arcade", which has all kind of swish stores, but we quite like the new library - cheaper books than even the charity shops!

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Cambridge is also home to the mighty [[Cambridge United FC|http://www.cambridge-united.co.uk]]! Currently battling away in the lower divisions, but that just means lots of potential to come marching up through the tables before too long!
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The [[Campaign for Dark Skies|http://www.britastro.org/dark-skies/]] aims to preserve and restore the beauty of the night sky by campaigning against excessive, inefficient and irresponsible lighting that shines where it is not wanted nor needed. If parts of our countryside were obscured from our next generation in the same way that the night sky is being obscured there would likely be a public outcry, but seeing the sky in all it's beauty is something equally worth retaining and campaigning for!
Prep:  30 minutes
Bake:  35 minutes

¼ Cup Butter
2 Eggs
2 Cups All-purpose Flour
1 ½ Tsp. Baking Powder
1 Tsp. Ground Cinnamon
½ Tsp. Baking Soda
¼ Tsp. Ground Nutmeg
¼ Tsp. Ground Cloves
¼ Tsp. Ground Ginger
¼ Cup Shortening
1 ½ Cups Sugar
½ Tsp. Vanilla
¼ Cup Buttermilk or sour milk*
1 Cup Applesauce
Butter Frosting

# Let butter and eggs stand at room temperature for 30 minutes.  Preheat oven to 350.  Grease and lightly flour two 8 ½” round baking pans; set aside.  Stir together flour, baking powder, cinnamon, baking soda, nutmeg, cloves and ginger; set aside.
# In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.  Add sugar and vanilla; beat until well combined.  Add eggs, one at a time, beating well after each.  Stir together buttermilk and applesauce.  Add dry mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined.  Pour into prepared pans.
# Bake about 35 minutes or until a toothpick inserted near the centers comes out clean.  Cool cakes in pans on wire racks for 10 minutes.  Remove cakes from pans.  Cool thoroughly on racks.  Frost tops of cake layers with Butter Frosting.  Stack cake layers.  Arrange Petite Caramel Apples and Pears on and around cake.  Makes 8 to 10 servings.

Butter Frosting:
In a mixing bowl, beath 1/3 cup softened butter with an electric mixer on medium speed until fluffy.  Gradually beat in 2 cups sifted powdered sugar.  Slowly beat in 2 T milk and 1 Tsp. Vanilla.  Slowly beat in 2 ½ cups additional sifted powdered sugar.  Beat in additional milk, if necessary, until of spreading consistency.
To make sour milk, add 1 T of lemon juice to enough milk to make ¼ cup.  Let stand 5 minutes before using.
Better than warm apple pie.

8		dessert crepes
3		granny smith or golden delicious apples
2tbs		unsalted butter
1/3 cup		granulated sugar
½ tea		ground cinnamon
3 tbs		hazelnuts, toasted, skinned, and chopped
		powdered sugar for dusting
		whipped cream or vanilla ice cream for garnish

Prepare the crepes.  Cover them with aluminum foil to keep warm in 200-degree oven, or cover and reheat them in a baking pan in a preheated 325-degree oven for 5 to 10 minutes. Or until heated through.
Peel, core, and slice the apples.  In a large skillet, melt butter over medium heat until it starts to sizzle.  Add the apples, sprinkle sugar and cook until the sugar turns to amber, about 3 minutes.  Gently sauté the apples and sugar until tender, another 4 to 5 minutes.  Gently mix in cinnamon, if you like adding nuts.  Set aside.
Arrange a few slices of caramelized apples on one-quarter of each crepe.  Fold each crepe in half twice so it is a triangular in shape.  Sprinkle with powdered sugar.  Top with a dollop of whipped cream or ice cream and serve at once.
3 tbsp butter, melted
2 tbsp white flour
½ cup dark brown sugar
½ tsp vanilla
½ tsp ground cinnamon
6 large firm Bartlett pears, peeled

Heat oven to 425 F butter large glass pie pan or dish. Combine everything except pears in a small bowl and blend with a whisk.  Halve pear lengthwise, seed and lay down (cut side down) in pan.  With a fork, score each crosswise (both directions) and brush on 1 tsp of butter mix. 
Bake 10 min. reduce heat to 250 F bake 20 minutes more until done.  Serve garnished with fresh mint or whip cream.
2 ½ C All Purpose Flour
2 Tsp. Cinnamon
1 ½ Tsp. Each  Baking Powder & Baking Soda
½ Tsp. Salt
1 ½ C Packed Brown Sugar
1 C Drained, Crushed Pineapple
3 Whole Eggs
¾ C Buttermilk
½ C Unsweetened Applesauce
1/3 C Vegetable Oil
2 Tsp. Vanilla
3 C Grated Carrots
½ C Chopped Walnuts

Cheater’s Icing
1 Tub (16 oz.) Betty Crocker Low-fat Vanilla Icing
1 T Frozen Orange Juice Concentrate, thawed
1 Tsp. Grated Orange Zest

# Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking pan with non stick spray and set aside.
# Combine first 5 ingredients in a medium bowl.  Set aside.  
# In a large bowl, whisk together brown sugar, pineapple, eggs, buttermilk, applesauce, oil, and vanilla.  Stir in grated carrots.  Add flour mixture to carrot mixture and stir until well blended.  Stir in walnuts.
# Pour batter into prepared pan.  Bake for 35 to 40 minutes, or until a toothpick inserted in center of cake comes out clean.  Set pan on a wire rack and cool cake completely.
# While cake is cooling, prepare icing.  Transfer icing from tub to a medium bowl.  Add orange juice concentrate and orange zest.  Mix well.  Refrigerate until ready to use.  When cake is cool, spread icing evenly over top.  Cover with plastic wrap and store in refrigerator.
½ cup sugar
1 tbsp cornstarch
2 eggs, beaten
2/3 cup milk
1 ½ cups mashed cooked carrots
1 tbsp lemon juice 
1 tsp vanilla
1 unbaked 9-inch pie shell
¼ tsp cinnamon

Combine sugar and starch.  Add eggs, milk, carrots, lemon juice, and vanilla.  Mix well and pour into pie shell.  Bake at 375 F 45 minutes or until custard is set.  Serve the pie warm or cooled.
1 Recipe Cheddar Cheese Sauce 
1 Pkg. (1 Lb) Frozen Cauliflower florets, thawed and drained
2 T finely ground cracker crumbs (onion or herb flavor) or seasoned dried bread crumbs
Nonstick butter-flavored cooking spray

Prepare the cheese sauce in a 2-quart pot.  Add the cauliflower and cook uncovered, stirring frequently for about 2 minutes, or just until heated through.

Coat a shallow 1 ½ quart casserole dish or a 9-inch deep dish pie pan with nonstick cooking spray and spread the mixture evenly in the dish.  Sprinkle the crumbs over the top of the mixture, and spray the crumbs lightly with the cooking spray.

Bake uncovered at 350 degrees for about 20 minutes, or until the top is browned and the edges are bubbly.  Remove the dish from the oven, and let sit for 5 minutes before serving.
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[[Christi]]'s mom, Charlotte, is a wonderful cook as well as a trained nurse, mother, wife and former air traffic controller in the air force!
Blintzes are the classic Sunday brunch delicacy topped with sour cream and tart cherry preserves.  Cornstarch creates a particularly tender crepe.

12		cornstarch crepes
1½ cups	farmers cheese, ricotta cheese, or low fat cottage cheese, pureed
½ cup		light cream cheese at room temp
2		egg yolks
1 tbs		packed brown sugar
1 tea		vanilla	extract
2 tbs		unsalted butter, melted

Garnish:
Sour cream
Tart cherry preserves or fresh strawberries or blueberries

Prepare the crepes.  Preheat the oven to 375 degrees.  In a food processor or a medium bowl, mix together the cheeses, egg yolks, sugar, and vanilla until blended.  Place a rounded tablespoon of filling in the center of each crepe and fold in the sides to make an envelope shape.

Place he envelopes seam-side down in a buttered 12-by-18-inch baking pan.  Brush with butter.  Bake in the oven for 10 to 12 minutes, or until heated through.  Garish each blintz with a spoonful of sour cream and preserves or berries.  Serve at once. 
From the heartland, brought by Frau Reiss

2/3 cup sugar
3-4 tbsp butter
	Cream together well

Then add: 2 eggs
Mix with electric mixer.
Add:
Lemon peel from 1 lemon and juice from ½ lemon
(also orange or lemon zest 2-3 tsps)
1 heaping tbsp cornstarch
(or vanilla pudding)
15 oz ricotta cheese
(may also use vanilla)
	Mix well and put in dough.  Bake at 360 F for 1 hour

Dough

3 tbsp butter (2.11 oz)
¼ cup sugar
1 cup flour
1 egg
3 tsp baking powder 
	Mix in pastry blender and hands
	Line pan and bake 30 minutes 350F

Use with cheesecake, or fruit tarts.  Mix fruit, small sugar, and gelatin and put over cool dough and set in refrigerator.
Or
Put fruit on dough, mix sour cream, sugar, egg, vanilla powder, and put over fruit.  Then bake.
24 oz. Cream Cheese
¾ C Granulated Sugar,  plus ¼ cup
3 T Sour Cream
3 Eggs
6 T Heavy Cream
2 Tsp. Vanilla Extract
1 ½ C Graham Cracker Crumbs
6 T (3/4 stick) unsalted butter, melted
3 T Brown Sugar

Position a rack in the center of an oven and preheat to 325.  Lightly butter a 9 inch springform pan and have a pot of boiling water ready.  
Using an electric mixer fitted with the paddle attachment, beat the cream cheese, the ¾ cup granulated sugar and sour cream until smooth and blended, 2 to 3 minutes.  Add the eggs, heavy cream and vanilla and continue beating, scraping down the sides of the bowl, about 1 minute more.
In a small mixing bowl, stir the graham cracker crumbs, butter and brown sugar together until blended.  Transfer the crumb mixture to the prepared springform pan and using the back of a spoon, press the mixture evenly into the bottom of the pan.  Pour the cream cheese mixture into the pan, spreading it evenly.  Line the outside of the pan with aluminum foil, shiny side out.  Place the assembled cake in a medium to large roasting pan at least 10 x 12 x 2 ½ and add the boiling water to fill the pan halfway up the sides of the springform pan.
Bake until the filling is just set in the center, about 60 minutes.  Transfer the cheesecake to a ware rack to cool to room temperature.  Remove the foil, cover and refrigerate until chilled, at least 4 hours.
To serve, remove the cheesecake from the springform pan and sprinkle the remaining ¼ cup of sugar evenly over the cheesecake.  Using a kitchen torch, melt the sugar according to the Caramelizing Sugar instructions, until it evenly melted and golden.  Serves 10.
Makes two serving

Season:
4chicken cutlets
Sauté in:
2T. vegetable oil
Deglaze with 
¼ Cup dry white wine
1 t. garlic, minced
Add:
½ cup low-sodium chicken broth
2 T. fresh lemon juice
1 T. capers, drained
Sautéed cutlets
Finish with:
2 T. unsalted butter
Fresh lemon slices
Garnish with:
Chopped fresh parsley

Season cutlets with salt and pepper then dust with flour.  Spray a sauté pan with nonstick spray, add vegetable oil and heat over medium-high heat. 
Sauté cutlets 2-3 minutes on one side then flip the cutlets over and sauté the other side for 1-2 minutes with the pan covered.  Transfer cutlets to a warm plate; pour off fat from the pan. 
Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes. 
Add broth, lemon juice, and capers. Return cutlets to warm plate. 
Finish with butter and lemon slices.  Once butter melts, pour sauce over cutlets.  
Garnish with chopped fresh parsley and serve.  

To make the chicken breasts cutlets beat with glass in plastic bag, until very thin. 
Spiced to just right by Grandma Potter

8 cups roasted chicken (skin, fat, and bones discarded)
4 ribs (1 ½ cups) celery
2 green onions, thinly sliced or chopped
½ medium green pepper
½ medium sweet red pepper
¼ cup sweet pickle cubes
1 small jar chopped pimento
1 can (11oz) mandarin, drained, reserve juice
½ cup raisins
½ cup craisins
½ cup coconut
½ cup toasted nuts, chopped ( I used pecans)
1 tbsp Mrs. Dash
salt and pepper to taste

	Combine all ingredients and mix well.  Stir in dressing.  Put in refrigerator to chill

Dressing:
2/3 cup mayonnaise
½ cup orange marmalade
½ cup ~CranOrange sauce
2 tbsp mandarin juice or may use orange or pineapple juice

	Stir with a fork or hand whip until well blended.  Pour over chicken salad mixture and stir in until salad and dressing are well combined.
	Yields: 10 8oz servings
150g (5 ½ oz) natural yogurt
150g (5 ½ oz) Greek style natural yogurt
2 cloves of garlic, crushed
10ml (2tsp) dried mint
45ml (3tbsp) olive oil
2 chicken breasts
½ cucumber
30ml (2tbsp) fresh mint

mix both types of yogurt together. 
Taking half the yogurt, add 1 crushed garlic clove, 5 ml dried mint and 30ml olive oil. Mix well. 
Place the chicken in a shallow dish and rub the yogurt mix over the chicken.  Leave to marinade overnight in fridge or for at least 4 hours. 
Cook the chicken in a frying pan for 20-30mins turning occasionally until the chicken is completely cooked through. 
Meanwhile, put the remaining yogurt, garlic and dried mint in a bowl and stir well . Add the chopped cucumber and fresh mint. Serve the chicken hot with the tzatziki salad and pitta bread. 

Serves: 2
Prep time: at least 4 hours marinating
Cook in 40 mins
Recipe from somerfield magazine September 2007
From Grandma Potter’s wonderful, but small kitchen

3 lbs ground beef
3 pk chili season mix
2 cans kidney beans (max) (I also chop one can)
2 cans whole tomato or v8 juice
1 whole onion—chopped
1 green pepper—chopped
garlic to taste (about three cloves)
salt and pepper to taste

	Brown and stir meat, add vegetables to cook.  May need to pour off grease. 
	Add seasons
	Add tomato juice
	2 tbsp chili powder
Simmer 1 hour
Great with fritos, cheese, and fresh onions on top.
From Donna

1 head lettuce, trimmed
3 or 4 green onions—chopped
¼ cups sesame seeds—toasted
¼ cup almonds slivers—toasted
Rice stir- fried
2 whole chicken breasts, cooked and chopped

	Dressing: 	4tbsp vinegar
			4 tbsp sugar
		
Heat until sugar melts cool, add ½ cup vegetable oil.
Prep & Cook Time:  About 1 hour
Plus 1 ½ hours to cool

1 Vanilla Bean
1 Cup Whipping Cream
1 Cup Milk
6 Large Egg Yolks (at room temp)
3/4 Cup Sugar
4 oz. Each semisweet and bittersweet chocolate (or 8 oz. Semisweet)
1 T Amaretto liqueur
1 T Kahlua
Chocolate Praline on top

# Cut vanilla bean in half lengthwise; scrape seeds into a 2 to 3 quart pan.  Add vanilla pod, cream, and milk.  Stir occasionally over medium high heat until mixture just begins to boil, 14 to 18 minutes.
# Meanwhile, in a bowl, whisk together egg yolks and sugar.  Place chocolate in a small, microwave-safe glass bowl and heat in a microwave oven at half-power (50%) until soft, 1 ½ to 2 minutes.  Stir chocolate until smooth.
# Lift vanilla pod from cream mixture; rinse and dry for another use or discard.  Whisk about ½ cup of the hot cream mixture into egg mixture, then whisk egg mixture into remaining cream mixture.  Add hot melted chocolate (if it has cooled to room temperature, rehat briefly in microwave oven just until hot to touch; do not overheat).  Pour mixture into a blender and whirl until no chocolate flecks remain.  Pour through a fine strainer into a 1 to 2 quart glass measure.  Stir in Amaretto and Kahlua.  
# Set six to eight ramekins in a 9 x 13 inch baking pan.  Fill cups equally with chocolate mixture.  Set pan in a 300 degree regular or convection oven and carefully pour about 1 inch of boiling water into pan around cups.
# Bake until centers of custards barely jiggle when pan is gently shaken, 30 to 35 minutes.  With a slotted spatula, lift cups out.  Chill until custards are cool, 1 to 1 ½ hours.
# Garnish each creame brule with a large chunk of chocolate praline.  Serve any remaining praline alongside.
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Christi loves architecture and especially preserving the natural beauty of older buildings while re-energizing the utilization of the provided spaces. In the meantime, she's enjoying being a [[full time mum|Owen]]!
Serves about 14.
Brilliant with custard, but take a small piece, it's very rich!
Cooking time: 3.5 hours + 15mins cooling time

2 cups raisins
3/4 cup cranberries
3/4 cup apricots chopped
3/4 cup ginger crystallized
3 1/2 tablespoons rum
170g butter, softened
3/4 cup dark brown sugar
3 large eggs 
1 tablespoon golden syrup
1 1/2 cups plain flour
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 cup slivered almonds


1. Soak fruit with rum
2. Prepare cooking dish by generously grease boil proof dish with capacity of 6 cups. For ease of removal as an 'x' lay in the dish baking paper over lapping the dish by a couple of inches. Place an extra circle of baking paper on the bottom to protect the pudding from bottom of boiling water. 
3. Beat sugar and butter till fluffy, then add eggs one at a time, finish with syrup. Don't be surprised by a slight curdled look after the adding of the syrup. 
4. Add dry ingredients to sugar mixture just stir till mixed. 
5. Mix dough with the soaking fruit stir to well coated fruit
6. Press mix into pre-greased dish to illimitable air pockets.
7. Cover dish with baking paper then foil, with a 1 inch pleat to allow for expansion. Secure down the cover via cord and trim excess to remove possible water seepage. 
8. Cook time! Place old sauser upside down in large pan with lid and place christmas pudding on sauser. Fill up to half way up the pudding but don't let any of cord or foil touch water. 
9. Boil for 3.5 hours keep an eye to fill up boiling water as it might decrease but maintain cooking with lid on. 
10. Let stand 15 mins eat or save as required.
11. If freezing remove and let cook completely, for thawing leave in fridge for two days, then to reheat boil as above for only one hour. 
1 Package Active Dry Yeast
¼ C Warm Water (105 to 115 degrees)
¼ C lukewarm milk (scolded then cooled)
¼ C Sugar
½ Tsp. Sal	bt
1 Egg
¼ C Shortening or butter or margarine, softened
2 ¼ to 2 ½ C All-purpose flour
(Double above ingredients for a full recipe of Traditional Sweet Roll dough)
											
½ C  Butter or Margarine (softened)
¼ C Sugar
2 Tsp. Cinnamon
½ C Brown Sugar

Sweet Icing

Dissolve yeast in warm water.  Stir in milk, sugar, salt, eggs, shortening and 2 ½ C of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.  Place in greased bowl; turn greased side up.  (At this point, dough can be refrigerated 3 to 4 days.)  Cover:  let rise in warm place until double – about 1 ½ hours.  (Dough is ready if impression remains when touched.)
For Cinnamon Rolls:  Roll dough into rectangle.  Spread with butter.  Mix sugar and cinnamon and pour over rectangle.  (May add walnuts or pecans if desired)  Roll up beginning at wide side.  Pinch edge of dough into  roll to seal the wall.  Stretch the roll to make it even.  Cut roll into 15 slices.  Place slightly apart in greased baking pan, 13 x 9.2 inches.    Let rise until double – 25 – 30 minutes.
After baking – turn pan upside down  on large tray.   – let pan drain a minute so butter drizzles down over the rolls.  
While warm, frost rolls with icing.
Punch down dough and shape as you wish.  Cover and let rise until dough doubles – about 30 minutes.  
Given by Betty Potter while at the beach.

Cole slaw mix
Raaman noodles with chicken flavor ( stir in later)
Slivered almonds – toasted
1/3 cup oil
2 tbsp sugar
3 tbsp vinegar
Toasted sesame seeds

Shake together oil, sugar, vinegar, and flavor from package.  Pour over top of Cole slaw mix.  Add nuts and sesame seeds and mix all together.
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While [[living|Annexe]] in [[Barton]] we attended CBC, we loved meeting many wonderful people there as well as exploring the Christian faith at a deep level with great teaching, fellowship and worship!

At CBC, [[Dan]] really enjoyed giving a [[number of talks|CBC Talks]] on various passages, themes, and topics. He also enjoyed creating a number of [[videos based on the Psalms|http://www.youtube.com/user/xeontime]] while heading up the [[Emm4us evening series|http://www.emm4us.org.uk]].
Daniel & Christi -- Royston rendezvous
These cookies are soft and thick—the kind that tastes so good between meals.

1cup shortening
1 cup sugar
1 cup molasses
4 level tsp. of baking soda
2 tsp. cinnamon
2 tsp. ginger
½ tsp clover
½ tsp nutmeg
1 tsp salt
4-6 cups flour
1 cup sour milk

Cream shortening and sugar.  Add molasses.  And soda and seasonings.  Start with 2 cups of flour with the other dry ingredients and add alternately to the first mixture with sour milk.  Add more flour to make soft dough.  Still a little sticky.  Chill for easier handling.  Roll out and cut.  Sprinkle sugar on top and bake.  
Bake at 375 –400 F for 8-10 minutes in a rather quick oven.  
3 cups flour
1/3 cup sugar
2 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
1 tbsp grated orange peel
¾ cup chilled butter, cup up
¾ cup cried cranberries
1 cup buttermilk
1-2 tbsp orange liq.
Walnuts

Mix dry ingredients.  Add orange peel.  Add butter and mix until resembles course meal.  Mix in berries.  Add buttermilk and liq. Tossing with fork until moist clumps form.  Turn dough onto flour surface and knead briefly, to bind dough about four turns.  Form dough into 1” thick round.  Cut into 8 wedges.  Transfer to baking sheet.  Bake until golden.  About 25 minutes at 400 F.  Let stand for 10 minutes.
Very good!  Especially if blended before refrigeration.

1 package (3 oz) strawberry gelatin
1 cup boiling water
½ cup orange juice concentrate
1 package (12 oz) fresh or frozen cranberries, chopped
1 medium apple, peeled and chopped
1 ½ cups of sugar
½ cup chopped pecans

In a bowl, dissolve gelatin in boiling water.  Stir in concentrate.  Combine cranberries, apples, and sugar; add to gelatin mixture.  Stir in pecans.  Pour into a 1-½ quart serving dish.  Refrigerate for 4 hours or overnight. 
Yield: 6-8 servings
1 pkg. (8 oz) cream cheese	400 grams
¼ cup butter			50 grams
1 tsp. vanilla
1 cup powdered sugar

Soften cream cheese and butter to room temp.  Beat together and add vanilla. Gradually beat in sugar.
Cream Puffs

1 Cup Water
½ Cup Butter
¼ Tsp. Salt
1 Cup All Purpose Flour
4 Eggs

Filling:

1 Package (8 oz.) light cream cheese
4 oz. Crumbled tomato-basil feta cheese
½ C Light sour cream
1/3 C finely chopped Kalamata or ripe olives
¼ Tsp. Lemon pepper seasoning

To make Cream Puffs, heat water, butter, and salt in a medium saucepan over high heat to a full rolling boil.  Reduce heat and quickly stir in flour, mixing vigorously until mixture leaves sides of pan in a ball.
Place flour mixture in mixer bowl.  Attach bowl and flat beater.  Turn to Speed 2 and add eggs, one at a time, beating about 30 seconds after each addition.  Stop and scrape bowl.  Turn to Speed 4 and beat about 15 seconds.
Drop dough onto greased baking sheets forming 36 rounds, 2 inches apart.  Bake at 400 degrees F for 10 minutes.  Reduce heat to 350 and bake 25 minutes longer.  Turn off oven.  Remove pans from oven.  Cut a small slit in side of each puff.  Return pans to oven (turned off) for 10 minutes, leaving oven door ajar.  Cool completely on rack.
To make Filling, combine all ingredients in mixer bowl.  Attach bowl and flat beater.  Turn to Speed 2 and mix about 30 seconds, or until blended.  Pipe or spoon about 1 T of filling into each cream puff.
Yield:  36 servings
2 Large Acorn Squash
2 Tsp. Grated lime rind
1/4 C Butter or Margerine
1/4 Tsp. Pepper
1 C Chopped Onion
1 C Whipping Cream
6 C Chicken Broth	
1 & 1/2C Chablis or other dry white wine

Garnish w/Chopped Chives or Slivered Almonds
Cut & cook squash
Bake squash @ 375˚ for 45 minutes or until tender.  Drain & cool slightly.
Scoop our purp, discarding shells.
Chop pulp & set aside.
Melt butter in a Dutch oven over medium high heat - add onion & cook slightly stirring constantly until tender.
Add chicken broth, wine & cut pulp.  Bring to a boil - reduce heat & simmer for 10 minutes.  Add lime rind, juice and pepper.  
Cool
Pour half of broth mixture into a container of an electric blender;  process until smooth.  Pour into a large container.
Repeat procedure with remaining broth mixture.  
Return both portions to Dutch oven.
Stir in whipping cream.
Stir over low heat until heated. 
Garnish & serve!
Prep and Cook Time:  About 45 minutes, plus at least 2 hours to chill.

Makes 4 first course servings

About 2 ½ cups fat-skimmed chicken broth or vegetable broth
1 pound White Rose or Yukon Gold potatoes, peeled and cut into 1 inch chunks.
1 cup thinly sliced onion (4 oz.)
1 cup thickly sliced celery (about 2 stalks; 5 oz.)
¼ cup coarsely chopped parsley
1 green onion, rinsed, ends trimmed, coarsely chopped
½ Tsp. Fresh thyme leaves or 1 tsp. Dried thyme
1 T butter
1 English cucumber (about 12 oz.), rinsed, or regular cucumber, peeled and seeded
About ¾ cup crème fraiche or sour cream
About ½ Tsp. Salt
About 1/8 tsp. Hot sauce

# Combine 2 ½ cups broth, potatoes, onion, celery, parsley, green onion, thyme, and butter in a 5 to 6 quart pan, cover and bring to a boil over high heat, stirring occasionally.  Reduce heat and simmer, stirring occasionally, until potatoes mash easily with a fork, 20 to 25 minutes.  Remove from heat and let cook to room temperature, about 1 hour .
# Meanwhile, thinly slice a fourth of the cucumber; wrap airtight and chill.  Coarsely chop remaining.
# Working in batches, whirl potato mixture and chopped cucumber in a blender until smooth; pour into a large bowl.  Stir in ¾ cup crème fraiche, ½ tsp. Salt, and 1/8 tsp. Hot sauce.  Cover and chill until cool, at least 1 hour or up to 1 day.
# Thin soup with more broth if desired, add more salt and hot sauce to taste.  Ladle into bowl and garnish with sliced cucumber and more crème fraiche.
<html><a href="http://www.flickr.com/photos/tobecastle/7706227378/" title="crewe by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7266/7706227378_f9f4b155cc_m.jpg" width="130" height="98" alt="crewe"></a></html>

[[Dan]]'s parents, [[Dave]] and [[Beryl]] are relatively recent inhabitants of Crewe in Cheshire, UK. They have a lovely house with plenty of space to rattle around in - perfect for their new grandson, [[Owen]]!
<html><a href="http://www.flickr.com/photos/tobecastle/7706227140/" title="cruise_evening by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7121/7706227140_9fcb048a18_t.jpg" width="74" height="98" alt="cruise_evening"></a></html> One of the best decks on a cruise ship has to be the promenade deck where you can wander round admiring the exquisite views, taking in the sea air, or just gazing at the beautiful sunsets! Sailing in the Northern reaches in the Summer means the day light lingers until late in the evening, which gives the ideal chance to walk off an exquisite dinner!

<html><a href="http://www.flickr.com/photos/tobecastle/7706227264/" title="cruise_chocolate by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7265/7706227264_9473b9e042_m.jpg" width="130" height="98" alt="cruise_chocolate"></a></html> Certainly, the food on board the cruise ships is simply outstanding, and on the [[Artemis]] a special chocolate banquet was laid out with all kinds of delicacies all incorporating chocolate in some way! The service is second to none, too, with exceptional service and friendly crew!
750g Carrots, scrubbed and trimmed
4 tbsp Olive Oil
2 tsp Cumin, toasted and ground
2 tbsp Pine Nuts, lightly toasted
75g Goat’s Cheese, crumbled
1 tbsp Mint, chopped
Drizzle of extra virgin olive oil

# Cut the carrots in half lengthways. Put them in a roasting tin and toss with the olive oil. 
# Place in a pre-heated oven at 180C and roast for about 50 minutes, until the carrots are tender, slightly browned and have a caramelized appearance. 
# Mash the roasted carrots roughly with a fork, masher or your hands and mix with the ground cumin. 
# Spread the mashed carrots on a plate and sprinkle with pine nuts, goat’s cheese and herbs. Drizzle with the extra virgin olive oil and serve with toasted pitta bread.
Approx. 6 servings

# Rinse, peel & thinly slice 2 reg. Cucumbers (or 1 English 12 oz. Cucmber).  Put in a bowl and mix with 1 Tsp. Salt.  Let sit for 45 minutes.
# Add:
** 2 T White Distilled Vinegar
** 1 T Asian Sesame Oil
** 2 T Sugar
** Salt and Pepper to taste
# Shortly before serving, sprinkle cucumbers with about 1 T Toasted Sesame Seeds.
<html><a href="http://www.flickr.com/photos/tobecastle/7706226926/" title="dutch_bike by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8294/7706226926_4f2738ccb2_m.jpg" width="130" height="98" alt="dutch_bike"></a></html>

We love the fact that we can cycle to pretty much anywhere we need to and seldom need to travel by car! Especially now we have a cool bakfiets dutch bike that will allow us to carry [[Owen]] as well as all kinds of other things such as the Christmas tree we fetched from [[Burwash Manor Barns|http://www.burwashmanor.net/]]!
<html><a href="http://www.flickr.com/photos/tobecastle/7706223148/" title="daniel by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7128/7706223148_8ecfeac0e1_m.jpg" width="130" height="97" alt="daniel"></a></html>

Dan enjoys combining sysadmin style duties with hacking away in [[Perl|http://search.cpan.org/~xeontime/]] and trying to encourage the pursuit of technologies that will compliment existing research and teaching methods. A keen musician, Dan is known to play the trombone, guitar, bass, and drums usually at different times! Dan also enjoys taking in the beauty of the night sky, though is sad it is often [[obscured by excessive lighting|Campaign for Dark Skies]]. He also loves [[exploring the countryside]]!
<html><a href="http://www.flickr.com/photos/tobecastle/7706224464/" title="wordledaniel by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8425/7706224464_3c2da8c649_m.jpg" width="130" height="83" alt="wordledaniel"></a></html>
* [[Daniel 1 Delusion or Devotion?|talks/daniel1.html]]
* [[Daniel 2 Google or God?|talks/daniel2.html]]
* [[Daniel 3 Fireproof Faith|talks/daniel3.html]]
* [[Daniel 4 Faithful Following|talks/daniel4v34-37.html]]
* [[Daniel 5 The Writing's on the Wall|talks/daniel5.html]]
* [[Daniel 6 Defiance through obedience|talks/daniel6.html]]
* [[Daniel 8, 9:24-27 At the Appointed time|talks/daniel8-9.html]]
* [[Daniel 9:20-23, 10:1-12, 11:33-35 Lifting us when we stumble|talks/daniel9-11.html]]
<html><a href="http://www.flickr.com/photos/tobecastle/7706227040/" title="david by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8010/7706227040_a9c4320d76_t.jpg" width="74" height="99" alt="david"></a></html>

[[Dan]]'s Dad, David enjoys undertaking a bewildering range of home improvement projects and completing them to exceptional standards! He's also a keen photographer and happily snaps away at both local and more exotic locations. He is a proud Grandad and happily married for many years to [[Beryl]].
<html><a href="http://www.flickr.com/photos/tobecastle/7706224306/" title="wordledeeperencounter by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8156/7706224306_2e0680b2be_m.jpg" width="130" height="84" alt="wordledeeperencounter"></a></html>
* [[John 13:1-17 Acts of Service|talks/John13v1-17ActsOfService.html]]
* [[1 John 4:7-12 (2 Cor 13:11-14) Kiss of Love|talks/1John4v7-12KissOfLove.html]]
[[Home]]
2 large eggs
1-cup	milk
1/3-cup	water
1-cup	flour
2 tbs	sugar
1 tbs	vanilla
2 tbs	butter, melted

In a blender or food processor, blend the eggs, milk, water, flour, sugar, vanilla, optional flavoring, and the melted butter for five seconds. Or until smooth. Stir down and repeat if necessary.  Or, to mix by hand, sift the flour into a medium bowl and add sugar.  Whisk the eggs until blended mix in milk and water, and whisk this mixture into the flour and sugar; stir in the 2 tablespoons of melted butter.  Cover and refrigerate for at least 1 hour (though 2 hour is preferable) or up to 24 hour.

Gently stir the batter if it has separated.  Heat a seasoned crepe pan over medium to high heat until hot.  Coat pan with butter, life the pan from the heat, and pour in 2 or 3 tablespoons of batter.  Tilting and rotating the pan to coat the surface. Cook until almost dry on the top and lightly browned on the edges.  Loosen the edges with spatula and flip the crepe over.  Cook until lightly browned.  Turn the crepe out onto a clean tea towel to cool.  Repeat with remaining batter.
    4 1/2 c flour
    4 tsp baking powder
    1 tsp freshly grated nutmeg
    1/2 tsp salt
    2 eggs
    1 c sugar
    2 Tbs unsalted butter, melted
    1 c milk
    1 tsp vanilla

Sift together the dry ingredients.

Beat eggs with sugar until light. Add butter, milk, and vanilla. Add dry ingredients and mix until a soft dough is formed. Do not over mix. If dough is too soft to roll, chill it for an hour.

Roll dough out 3/8 inch thick on a floured surface and cut with donut cutters. Fry in 370 degree oil until golden on both sides, turning once.

Remove from oil, hold over hot oil for a few minutes to drain, and then finish draining on absorbent paper. While still warm shake in sugar, sugar- cinnamon mixture, dip in glaze of choice, or dust with powdered sugar. 3 dozen
complements of Hubpages Marye Audet
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5 eggs (separated)
Vanilla bean
½ cup bourbon (to taste)
½ cup spiced rum (to taste)
¾ cream
3 or 4 cups of milk
¾ cup sugar

Take the egg yokes in a double boiler with half the sugar, cook until pale yellow.  Just warm the eggs, they don’t have to cook.  Then add seeds from vanilla bean, be very careful.  Wisk in the bourbon and rum, (not adding the rum means not a lot of taste—turns out like melted vanilla ice cream!)  Then whisk in the milk. 
Meringue egg whites with sugar then add to other mixture by folding into the mix, whip cream and add to mixture folding in as well. 
Let set to cool, whip to serve and add nutmeg and more rum to taste.  
Makes about kitchen aid size bowl.  
1 cup warm tap water
2 ½ Tsp. Active Dry Yeast
9 T Olive Oil
5 Cups Unbleached Flour
2 Tsp. Salt
2 T Chopped Fresh Rosemary or 1 T dried, plus rosemary sprig
1 Cup Milk
2 M Yellow Onions
½ Tsp. Oregano
1 Cup Canned plum tomatoes, drained, seeded & chopped (optional)
2 T chopped Thyme or Sage
1 Tsp. Kosher Salt

One 11 x 17 inch jelly roll pan plus another pan of equal or greater size for use to insulate if the bottom of the bread begins to brown too quickly.

# In a small bowl, add water and whisk in yeast, a dash of sugar and 3 T of oil.
# Using the flat mixing attachment, mix together the flour, 2 Tsp. Salt and rosemary.  With the mixer running, add the yeast mixture and the milk and mix for about 1 minute.  Scrape down the mixer and the beater and mix again for about 30 seconds.  Remove the beater and cover the bowl with plastic wrap and let rise for 1 hour.
# Peel and thinly slice the onions.  Cook them, covered, in 3 T olive oil until they begin to take on color.  Season the onions with salt & pepper, ½ tsp. Or oregano and cool.
# Spread 1 ½ T of the oil on the baking pan.  Turn the dough out of the bowl onto the pan.  Pat it and press it to fill the pan completely.  If the dough resists, let and rest and then continue. Allow the dough to rise again (about an hour).
# About 20 minutes before baking, set a rack in the lower third of the oven and pre-heat to 450 degrees.
# Using your fingers, poke cavities in the dough about 2 inches apart.  Spread the onions and scatter the chopped tomatoes on the risen focaccia.  Immediately before baking, sprinkle the top of the bread with 2-3 T of coarsely chopped fresh rosemary, thyme or sage.
# Drizzle with 1 ½ T of olive oil, rosemary sprigs and kosher salt.
# Bake for approx. 25 minutes.
# Check the bottom of the bread halfway through the baking.  If bread is too dark on the bottom, put another pan underneath to slow the cooking process.
# If serving immediately, slide bread onto a cutting board.  If serving later, slide bread onto a cooling rack.
<html><a href="http://www.flickr.com/photos/tobecastle/7863439966/" title="3d3e9185ae81c1dc0bdb1923066895c1 by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8422/7863439966_d2d924a8cf_t.jpg" width="100" height="75" alt="3d3e9185ae81c1dc0bdb1923066895c1"></a></html>

Born at 9pm on his Mum's Birthday, Elliot has grown up fast and now loves crawling round after his older brother [[Owen]] and is beginning to develop a great little personality of his own! The two brothers will be a real handful once they both start running around!
PREP AND COOK TIME: About 35 minutes 
NOTES: Jackie Fisher uses her mother’s recipe to make these tender, currant-studded scones at Mangels House in Aptos, California. Serve with raspberry jam and butter.
MAKES: 4 to 8 servings
1/ 4 cup dried currants
1 tablespoon brandy
1/ 2 teaspoon grated orange peel
About 2 cups all-purpose flour
About 6 tablespoons sugar
1 tablespoon baking powder
1/ 4 teaspoon salt
About 1/ 2 cup (1/ 4 lb.) butter or margarine
About 1/ 2 cup buttermilk 
# In a small microwave-safe bowl, mix currants, brandy, and orange peel. Heat in a microwave oven at full power (100%) just until warm, 15 to 20 seconds.
# In another bowl, mix 2 cups flour, 6 tablespoons sugar, baking powder, and salt. With a pastry blender, cut in 1/ 2 cup butter until no lumps are larger than 1/ 4 inch. Stir in currant mixture.
# Add 1/ 2 cup buttermilk; stir just enough to evenly moisten dough. If dough is crumbly, sprinkle a little more buttermilk over mixture and stir. Pat dough into a ball and knead in bowl just until dough holds together.
# Set dough on a lightly buttered 12- by 15-inch baking sheet. Flatten into a 1/ 2-inch-thick round. With a floured knife, cut round in quarters or eighths, leaving wedges in place. Brush dough with about 2 teaspoons buttermilk and sprinkle with about 1/ 2 teaspoon sugar.
# Bake scones in a 400° oven until golden brown, 20 to 25 minutes. Transfer to a rack. Serve warm or cool. Break round into wedges.
<html><a href="http://www.flickr.com/photos/tobecastle/7706225606/" title="parents by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8027/7706225606_0d50ce50d8_m.jpg" width="130" height="131" alt="parents"></a></html>

We're really blessed to have two wonderful sons as well as fabulous parents and in-laws! [[Dan]]'s parents, [[Dave]] and [[Beryl]] live in [[Crewe]], Cheshire, UK, while [[Christi]]'s parents, [[Marty]] and [[Charlotte]] live in [[Moses Lake]], [[Washington]], [[USA]].
The more things you add the better it becomes!

1 8-oz package fettuccini or medium egg noodles
¼ cup butter, melted
¼ cup grated Parmesan cheese
2 tbsp half and half
¼ tsp salt
1/8 tsp pepper

	Prepare noodles as label directs; drain noodles in colander and keep hot.
	Meanwhile, in warm serving dish, combine butter, cheese, half and half, salt and pepper. 
	Toss hot noodles with cheese mixture to coat well serve immediately.  Pass more grated cheese if you like, to sprinkle over top.
	Note: don’t a more cheese after you have added any of the extras, produces clumping because it can’t melt properly.
Additions:  a package of frozen peas in butter sauce, bits of stake, or bacon bits sautéed onions, peppers.
<html><a href="http://www.flickr.com/photos/tobecastle/7706226804/" title="fjord by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8149/7706226804_294d8acd9a_m.jpg" width="130" height="73" alt="fjord"></a></html>

The Norwegian Fjords were amongst some of the most spectacular and beautiful scenery we have ever seen! The breathtaking vistas were worth getting up early for and one morning about 5am, [[Marty]] and [[Charlotte]] came knocking on our cabin window to get us up to see a view like the one in the above photo - well worth it!
2 ½ tsp yeast
1 ½ cup water; at room temp
3 ½ cup flour
2 tsp salt

Combine all the ingredients in bowl and mix, until kneaded.  Put in lightly greased bowl and cover, about 3 hours.  Remove plastic and with wet hands lightly punch down dough.  Recover and allow to double in size about 1 hour.  Flour working space and hands place dough on workspace.  Divide into 3 equal parts.  Let set while greasing the pan.  Roll each part in to long cylinders.  Lightly mist with water and cover let set until double size again.  About 1 ½ to 2 hours.  Preheat oven to 450 F.  Spray with water and set in oven.  Continue to spray water in for more crusty bread.  Bake 25 minutes or until golden brown.  Remove from tray on to rack to cool.
From the Cajon herself, grandma

½ cup milk (use part coconut milk)
1 ½ cup coconut
¼ stick of margarine/ butter
1 cup of sugar
3 eggs
Generous tsp of vanilla

Pour milk over coconut and sit while creaming butter and sugar.  Add eggs and beat.  Add coconut, milk, and vanilla.  Pour in unbaked pastry shell.
<html><a href="http://www.flickr.com/photos/tobecastle/7706223420/" title="mosesLakeOct2008Week2 by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8014/7706223420_9c171cc226_m.jpg" width="130" height="97" alt="mosesLakeOct2008Week2"></a></html>

We had great fun in Christi's parent power boat tearing up and down the lake, creating a large trailing wake!

<html><a href="http://www.flickr.com/photos/tobecastle/7706226092/" title="moses_lake3 by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7131/7706226092_7c0cbbcb52_m.jpg" width="130" height="98" alt="moses_lake3"></a></html>

Amusingly we were trying to use up the gas (petrol) prior to pulling the boat up for its winter mooring but we lost all power about 100 metres from the shore and proceeded to have to paddle the last section with a small oar and a buoyancy aid! Much to the amusement of [[Charlotte]], looking on from the shore line!

<html><a href="http://www.flickr.com/photos/tobecastle/7706226214/" title="moses_lake2 by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8158/7706226214_3a0617363b_m.jpg" width="130" height="98" alt="moses_lake2"></a></html>
Presents well with laced powdered sugar on top.

½ cup		butter-softened
½ cup		sugar
1		egg
1 cup		molasses
2 ½ cup	flour
1 ½ tsp		baking soda
½ tsp		salt
1tsp		cinnamon
1 tsp 		cloves
1 tsp		ginger
1 cup 		hot water

Cream butter, gradually add sugar,—mix well.  Add egg and molasses—mix.  Combine dry ingredients—add to cream mix.  Alternating with hot water.  Begin and end with flour mixture and beat well after each addition. 
Pour batter in greased and floured 9” square pan.  Bake at 350 degrees for 35-40 minutes.  Check with a toothpick or clean knife.
Flavorful and works well as side fruit dish for dinner.
3 tbsp sugar
3 tbsp water
2 tbsp minced crystallized ginger
¼ tsp vanilla extract
4 large kiwis
2 medium oranges (canned mandarin oranges work real well)

In 1 quart saucepan over medium- high heat, heat sugar, water and ginger to boiling, stirring constantly.  Boil until mixture reaches light syrup consistency, about 3 minutes.  Remove from heat; stir in vanilla.  Cool slightly.
Meanwhile, peel and slice kiwi.  With knife, peel and section oranges.  In dessert dish, gently fold sliced kiwi, orange sections, and ginger syrup until well mixed.  Cover the dish with plastic wrap; refrigerate until well chilled, about 2 hours.
200C/Gas mark 6 oven for 12-15 min

125g 70% dark chocolate
125g unsalted butter
3 Large Eggs
150g sugar
35g plain flour
(butter and flour for prepping dishes)

Put chocolate and butter in bowl and suspend over a pan of simmering water, stir every now and then until melted. In another bowl whisk together eggs, sugar, and flour until just blended. Gradually whisk in to the melted chocolate and butter then set aside. 
Grease and flour 4x 250ml dishes or 6 smaller. 
Pour mixture in to dishes and place on baking sheet in the oven for 10-15mins until the tops are just firm and cracking but looks gooey underneath! Serve immediately with cream! 
Leave cooking till you've finished the main course as you eat them as soon as they are done.
1 cabbage
½ tsp toasted sesame oil
3 garlic cloves
1 medium chili
200g prawns
2 tsp sesame seeds

Stir fry shredded cabbage in sesame oil with sliced garlic and sliced deseeded chili. Then add prawns and heat through. Serve with sesame seeds garnish. 
1 Each large red, orange and yellow pepper
6 tbsp Pesto sauce
150 g Cherry tomatoes, halved
250 g Pack Finest halloumi cheese, slices
70 g Pitted black and green olives

	 Preheat the oven to 200C/400F/Fan 180C/Gas Mark 6. Use a knife to cut the peppers in half, slicing through the stalk and core; cut away the seeds and discard
	Place the peppers in a baking tray, place a spoonful of pesto sauce in each pepper, then divide the tomatoes, cheese and olives between them
	Bake for 25-30mins or until the peppers are tender and the tops golden. Serve warm with side salad

Contributor: Tesco Magazine
Serves: 6
Preparation time: 10
Cooking time: 30 minutes
<html><a href="http://www.flickr.com/photos/tobecastle/7706223084/" title="danChristi by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8024/7706223084_091e33e983_m.jpg" width="130" height="98" alt="danChristi"></a></html>

Welcome to [[Dan]] & [[Christi]]'s life! We're having a wonderful time living in the town of [[Royston]]! [[Christi]] enjoys keeping the boys out of mischief and [[Dan]] commutes in to [[Cambridge]] to [[work|Work]].

<html><a href="http://www.flickr.com/photos/tobecastle/7863316190/" title="e1787ab8e30a6fddad1eb37bf217e7c9 by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8286/7863316190_4eb793df96_t.jpg" width="100" height="75" alt="e1787ab8e30a6fddad1eb37bf217e7c9"></a></html>

We attend a [[great church in Royston|Royston Evangelical Church]] and love spending time hanging out with friends, playing games, cooking fun meals, and of course adoring our sons, [[Owen]] and [[Elliot]]! We moved in to [[Royston]] just before Christmas 2010 and miss very much our [[previous location|Annexe]] of [[Barton]], where we used to attend [[Comberton Baptist Church]], where we met so many amazing people!
1 ½ cups water
½ cup honey
1/3 cup butter
5 ½ - 6 ½ cups flour
1 cup oats
2 tsps salt
2 pkgs active yeast
2 eggs beaten

Similar directions as [[White Bread]].   Heat liquids to warm.  Place dry ingredients (start with 5 cups flour) and yeast in bowl and mix well.  Add warmed liquids and mix well.  Add beaten eggs and knead well adding flour as necessary.  Remember you cannot over knead bread!  After shaping beat an egg white with 1 tbls water and brush over loaves and sprinkle with oatmeal.  Bake 375 degrees for 40 min.
10 cups freshly popped corn
¾ cup brown sugar
1/3 cup honey
2 tbsp butter or margarine

# Combine last 3 ingredients in pot over low heat.
# Cook until bubbles around edge
# Removes from heat, pour over pop corn and mix gently
# Allow to cool slightly
# Grease hands and form in to balls
# Place on waxed paper and allow balls to cool and harden.

Yield: 14-15 balls
<html><a href="http://www.flickr.com/photos/tobecastle/7706226668/" title="hush_puppies by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8159/7706226668_84796b6216_m.jpg" width="130" height="98" alt="hush_puppies"></a></html>

2 cup cornmeal
1 cup flour
2 tbsp baking powder
2 tbsp salt
2 tbsp sugar
1 cup onion, chopped
2 can (16 oz each) cream corn
jalapeno peppers, diced
Milk if needed

Mix dry ingredients, add onion, corn, and mix well.  To make a goup!  Drop heaping tbsp in hot oil.  When they come up to surface and golden brown—remove and eat!
1 packages(3.4 oz.) instant vanilla pudding mix
2 cups cold milk
2cups whipped topping 
1 cup (6 oz) miniature semisweet chocolate chips
48 graham cracker squares

Mix pudding and milk according to package directions and refrigerate until set.  Fold in whipped topping and chocolate chips.  Place 24 graham crackers on a baking sheet; top each with about 3 tbsp filling.  Place another graham cracker on top.  Freeze for 1 hour or until firm.  Wrap individually in plastic wrap; freeze.  Serve sandwiches frozen.
Yield: 2 dozen.
4 cups of sugar
1 cup of milk
1 teaspoon vanilla
1 cup butter

13 oz milk chocolate
12 oz semi sweet chocolate
2 oz unsweetened chocolate
1 bag of marshmellows

Bring first 4 ingredients to a boil, continue boiling for 2 minutes stirring constantly, Remove from heat.

Add in13 ounces of milk chocolate (cut up), stir till melted
Add in 12 ounces of Semi-sweet chocolate pieces, stir till melted
Add in 2 ounces of unsweetened chocolate, stir till melted
Then stir in the bag of marshmallows till creamy

Pour into a 9x13 buttered pan, let set till hard. It's best if the weather is nice and cool, and not too humid. If the weather isn't working with you, then let it set somewhere where its nice and cool- a garage, or a basement. As a last resort, you can always throw it in the fridge, just make sure to cover it tightly! Enjoy!~Becky Koga (Judson alum)
1 Lb. Ground Beef
1/2 Lb. Ground Italian Pork Sausage
3/4 C Chopped Onion
1 Clove garlic - minced
1 Can (16 oz.) tomatoes
2 T Parsley Flakes
2 T Sugar
1 Tsp. Salt
1 Tsp. Basil Leaves
3 C Creamed Cottage Cheese
1/2 C Grated Parmesan Cheese
1 T Parsley Flakes
1/2 Tsp. Salt
1 Pkg. Lasagna Noodles  (cooked and well drained)
3/4 Lb. Mozzarella
1/2 C Parmesan Cheese
Cook and stir ground beef, pork, onion and garlic in large pan until meat is brown and onion is tender.  Drain off all fat. 
Add tomatoes and break up with fork.  Add tomato sauce, 2 T Parsley flakes, sugar, 1 Tsp. Salt and the basil.  Heat to boil and stir occasionally.  
Reduce heat and simmer for one hour until sauce is the consistency of spaghetti sauce.  

Pre heat oven to 350˚
Mix cottage cheese with 1/2 C parmesan  cheese, 1 T Parsley Flakes, 1/12 Tsp. Salt and Oregano.  

Reserve 1/2 C meat sauce for top layer.  

Layer noodles, meat sauce, mozzarella cheese and cottage cheese mixture.  Repeat 3 times.  Pour reserved meat sauce over the top noodles and sprinkle 1/2 C Parmesan cheese.  Lasagna may be placed in the refrigerator for several hours at this point.  
Bake uncovered for 45 minutes.  (Add 10-15 minutes extra if it has been refrigerated.)

Let stand 15 minutes.
So good!  Wow!  Can I just have this for breakfast, lunch, and dinner?

1 ¼ cup butter		(¼ cup)
2 cups of diced onions 	(1 cup)
4 cups leeks – ¼ inch dice and well-rinsed	(1 ½ cup)
2-3 heaping tbsp flour 	(2 tbsp)
9 cups chicken stock 	(4 ½ cup)
1 tbsp garlic 	(1 tsp)
3 med-large diced potatoes	 (1-2 med)
2-3 diced carrots 	(1-2)
3-4 diced celery 	(1-2)

Bouquet Garni:  1 bay leaf, 2 tbsp chopped  parsley, 1 sprig fresh thyme or ¼ tsp dried thyme, ¼ tsp black peppercorns.  Tie ingredients in a small piece of cheesecloth, or wrap in foil pricked with small holes.

Melt butter in saucepan over medium-high heat.  Lower heat; add onion and cook gently for 2 minutes.  (I use a food processor for the veggies chop but can do by hand.)  Add other veggies and cook for an additional 6-7 minutes, or until onions are soft but not browned.
Add flour and stir for 2 minutes to thicken (making a roux), without browning.
Add chicken stock and bring to a boil; add bouquet garni.  Add potatoes and simmer over medium heat for about 45 minutes, or until potatoes are cooked thoroughly.
Remove from heat.  Remove bouquet garni and discard.  Season to taste with salt and pepper.
Add cream if desired (I use half and half.  Amount varies to when it looks and tastes good.), and stir in.  Serve hot (reheat over gentle heat after adding cream, if necessary).
Garnish with chives, cabbage, or bacon, as desired.
Lemon flavored crepes envelop a traditional English tart filling in this delicious dessert, which would also be fun to serve for afternoon tea.

8		dessert crepe, flavored with lemon zest

Lemon Curd
3		eggs
3		egg yolks
½ cup		sugar
2 tea		grated lemon zest
¾ cup		fresh lemon juice
½ cup (stick)	butter, at room temp, cut into tablespoon-sized pieces

2		kiwi fruit, peeled and sliced

Prepare the crepes.

To make the lemon curd: in a medium bowl, beat the eggs, egg yolks, sugar, lemon zest, and lemon juice together.  Place the bowl over a pan of barely simmering water and whisk until the mixture thickens, about 10 minutes.  Remove from the heat and whisk in the butter, 1 piece at a time.

Spoon ¼ cup of lemon curd in a ribbon down the center of each crepe and roll up.  Top with kiwi slices.
½ cup butter or margarine
1 cup flour
2 tbsp flour 
¼ cup powdered sugar
2 eggs
1 cup sugar
1 tsp grated lemon peel
2 tbsp lemon juice
½ tsp baking powder
½ cup ground toasted Filberts
Additional powdered sugar

In a mixing bowl, combine butter, 1 cup flour and powdered sugar.  Press into the bottom of an 11-1/2 inch x 7- ½ inch baking pan.  Bake at 350 F for 10 minutes.  Combine the remaining ingredients except additional confectioner’s sugar.  Pour over the crust; bake for 20 minutes.  Cool.  Cut into squares and sprinkle with powdered sugar.  Yields about 15 bars.
1 cup butter, softened 
1/4 cup vegetable oil 
3 cups sugar 
5 eggs 
3 cups all-purpose flour 
1 cup milk 
1 teaspoon lemon extract 
Lemon Glaze (below) 

Beat butter in a large bowl at medium speed of an electric hand-held mixer; gradually add oil, beating until well blended. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in lemon extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center of the cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place directly on wire rack. Brush lemon glaze on sides of cake and spoon glaze over top, a little at a time. Let lemon pound cake cool completely. 

Lemon Glaze 
1/2 cup sugar 
1/2 cup water 
1 teaspoon grated lemon rind 
1/4 cup lemon juice 
Combine all ingredients, stirring until sugar dissolves.
Abridge from Harred’s

8oz ricotta
Lemon peel
Lemon juice from a whole fresh lemon
2 eggs
1 tea vanilla pudding or corn starch
½ cup sugar

Strain ricotta over night.  Mix all the ingredients in a mixture on high for a couple minutes. 
Bake at 325 for an hour.  Look golden brown color.
1 ½ cups grits
6 cup water
1 stick butter
3 tsp garlic salt
1 lb cheese (Velveeta or sharp)
3 eggs beaten (if baked)
½ cup slightly brown onion

cook grits as directed.  (no salt)  add all ingredients, cut in butter and cheese.  If baking—add eggs and put in buttered dish.  Cook 350 F uncovered.  Stovetop—mix all together eggs and serve. 
1lb box macaroni
milk
3 beaten eggs
½ stick of butter
1lb grated cheddar cheese

Cook and drain in pan.  Add milk till you see it.  Add eggs, butter, ½ cheese, and salt-- mix well.  Put other cheese on top and cook 20-25 minutes at 175 C, 350 F.
[IMG[images/ucsmall.jpg]]

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1 can sweetened condensed milk (eagle or any)
2 6-oz cans mandarin oranges, drained (I used 2 11 oz)
1 12 oz cool whip
1/3 cup lemon juice
graham cracker crust

Mix milk and lemon juice well with wire whip or mixer.  Fold in mandarins and cool whip.  Pour in graham or cookie crust.  Refrigerate 1 hour without covering.  Then cover; keep chilled until ready to serve.
Note from Grandma:  “I made one the other day and had some 11oz cans of mandarin, but didn’t notice the weigh and put 2 in the pie.  Haven’t cut it yet but I think it will be better.  The original recipe calls for only 1 6 oz can. Not much!”
Filling:
2 lbs ricotta cheese
1 pkg mozzarella cheese, grated (16oz)
1/3 cup parmesan cheese
2 eggs
1 tsp salt
¼ tsp pepper
1 tbsp chopped parsley
¼ cup grated Parmesan cheese
Pre-seasoned meet sauce

In large bowl combine ricotta, mozzarella, 1/3 cup Parmesan, eggs, salt, pepper, and parsley.  With wooden spoon blend well.  Spread about ¼ filling down center of each crepe and roll up. 
Spoon 1 ½ cup sauce into each of two-12x8x2 inch baking dishes.  Place crêpe’s seam side down, in single layer.  Top with sauce and remaining Parmesan cheese.  Bake uncovered ½ hour or until bubbly.  
To freeze: put saran wrap first!  Then foil over dishes.  To serve unwrap, let stand 1 hour in 350 F oven.  (Note—in any tomato sauce dishes aluminum foil will turn it acidic.)
Serves 4

½ cup soy sauce
¼ cup sake or dry sherry
2 tbsp light or dark brown sugar
3 garlic cloves, minced
2 tbsp minced fresh ginger
2 tbsp Asian peanut oil
1 to 1 ¼  pound flank steak

	Combine all ingredients except steak in a bowl and mix well.  Pierce the steak all over with a sharp fork or skewer.  Place in a zippered bag or shallow glass-baking dish.  Pour over the marinade and refrigerate overnight.  Shake and turn the bag or turn meat occasionally.  Let it become room temp before cooking.  Grill steak.  Allow the steak to rest for 5 to 10 minutes, covered loosely with aluminum foil, before carving into ¼ inch think diagonal slices across the grain.  
<html><a href="http://www.flickr.com/photos/tobecastle/7706223832/" title="wordlemark by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7272/7706223832_d4af7379c9_m.jpg" width="130" height="80" alt="wordlemark"></a></html>
* [[Mark 4:35-5:43 The Servant Demonstrates His Power|talks/Mark4v35-5v43.html]]
<html><a href="http://www.flickr.com/photos/tobecastle/7706226430/" title="marty_bee by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8287/7706226430_5a16781c6b_m.jpg" width="130" height="98" alt="marty_bee"></a></html>

[[Christi]]'s Dad, Marty has a bewildering range of interests, including all things gadgetry, flying, real estate, boating, and keeping bees! Above all, he is a great husband and father and is happily married to [[Charlotte]].
2 tbsp oil
1 1/2 lb meat
2 oz flour (about 2 tbsp)
1/2 tsp salt
2 med onions - chopped
2 tbsp curry powder
1 pt stock (2 cups)
Coconut milk is good in it as well

Heat oil in large heavy saucepan.  Add meat and onions.  Fry until meat browns.  Stir in curry powder and flour.  Fry 1 min and remove from heat.  Blend in stock.  Add salt.  Bring to boil.  Cover and simmer 1-1/2-2 hr or until meat is tender.  Serve with rice. 
Also can add any of the following with the stock or on top after: Chutney, raisins, apple, coconut, bananas, peanuts, etc
For the burgers
    * 500 g pack lean steak mince
    * 3 shallots or small onions, chopped
    * 2 cloves garlic, finely chopped
    * 2 fresh red or green chillies, deseeded and finely chopped
    * 1 tsp paprika
    *  Chilli powder to taste
    * ¼ tsp ground cumin
    * 2 tbsp chopped fresh coriander
    * 1 tsp salt
    *  Freshly ground black pepper

For the salsa
    * 1 large avocado, stoned, peeled and chopped
    * 250 g cherry tomatoes, chopped
    * 1 small red onion, finely chopped
    * 2 fresh green chillies, deseeded and finely chopped
    * 1 lime
    *  Ground cumin and sugar to taste
    * 2 tsp chopped fresh coriander
    * 3 tsp olive oil

For the tortillas
    * 4 soft wheat tortillas
    *  soured cream
    *  shredded lettuce
    *  cucumber (sliced)

	Place the mince and all the burger ingredients, including the fresh coriander into a large bowl and mix together very well with your hands. Season with the salt and plenty of pepper, then mix again (or mix all the ingredients together using the plastic blade of a food processor). Form into four large or eight medium burgers. Set aside.
	To make the salsa, mix together the avocado, tomatoes, onion and chillies. Add grated lime zest and the juice of half the lime. Season with more lime juice and/or salt, cumin and sugar to taste. Stir in the chopped coriander and 1-2 tbsp olive oil. Set aside.
	 Brush the burgers with the remaining oil on both sides and either grill or fry in a non-stick pan over a medium-high heat for 4-5 minutes each side for the large burgers or 3-4 minutes each side for the smaller ones. They should be well-browned on the outside and cooked but still juicy on the inside, with no trace of pink remaining.
	Place everything on the table and let each person fill their own tortilla with the burgers, salsa, soured cream, lettuce and cucumber to taste.

Serves: 4
Preparation time: 33 minutes
Cooking time: 10 minutes
<html><a href="http://www.flickr.com/photos/tobecastle/7706223690/" title="wordlemissionunited by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7262/7706223690_85040a4496_m.jpg" width="130" height="76" alt="wordlemissionunited"></a></html>
* [[Acts 8 The Ripple Effect|talks/Acts8.html]]
* [[Acts 21-26 Trouble At Home!|talks/Acts21-26.html]]
2 cup flour
2 tsp baking powder
1 tsp
½ tsp baking soda
1/3 cup apple butter
3 mashed banana
2/3 cup buttermilk

Mix the first four in separate bowl.  Mix others in another bowl. 

1/3 cup shortening
¾ cup sugar
3 eggs
1-2 tsp vanilla

Cream together with mixer. Add flour mixture and banana, mixing alternately until all blended.  Add ¾ cup chopped nuts

Bake in greased pans (2 loaf) 350 F for 50-55 minutes.
Perfect in the morning or after a day in the heat!

1 can		frozen orange juice concentrate (6 oz)
1 cup		cold water
1 cup 		milk
1/3 cup 	sugar
1 tea		vanilla extract
10		ice cubes

Combine the first five ingredients in a blender; process at high speed.  Add ice cubes, a few at a time, blending until smooth.  Serve immediately.
Be careful not to add extra vanilla makes it taste wrong.  4-6 serving
<html><a href="http://www.flickr.com/photos/tobecastle/7706226316/" title="moses_lake1 by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7134/7706226316_6944f71290_t.jpg" width="74" height="99" alt="moses_lake1"></a></html> [[Moses Lake|http://en.wikipedia.org/wiki/Moses_Lake,_Washington]] is home to [[Marty]] & [[Charlotte]] and a fun bustling town! The lake side house is at a gorgeous spot on the lake and looks out on to a lot of varied wildlife, particularly lots of exciting birds - including the occasional bald eagle! About 4 hours drive East of Seattle, Moses Lake has a hot, dry Summer climate coupled with cold winters. The [[lake|Fun on the Lake]] provides the perfect avenue for cooling off on those hot days!

<html><a href="http://www.flickr.com/photos/tobecastle/7706222496/" title="mosesLakeOct2008Week1 by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7110/7706222496_5f368b9140_m.jpg" width="130" height="97" alt="mosesLakeOct2008Week1"></a></html>

Crayfish are a delicacy that can be caught right from the dock at the lake house, though they are perhaps a bit of an acquired taste!
So Good!

18 large		fresh button mushrooms (about a pound)
2 slices			bacon
¼ cup			chopped onion
1 package		frozen chopped spinach, thawed and squeezed (10 oz)
1 tbs			lemon juice
1 tea			grated lemon peel
½ jar			chopped pimiento, drained (2 oz.)
			Lemon slices and lemon balm for garnish

# Lightly oil 13 by 9 inch baking dish; set aside.  Preheat oven to 375 F. to prepare mushrooms; brush dirt from mushrooms; clean by wiping with damp paper towel.
# Pull entire stem out of mushroom cap; set aside.  Repeat with remaining mushrooms.  Place caps in single layer in prepared baking dish.
# Cut thins slice from base of each stem with paring knife; discard.  Chop stems. 
# Cook bacon in medium skillet over medium heat until crisp.  Remove bacon with tongs to paper towel; set aside. 
# Add mushrooms stems and onion to hot drippings in skillet.  Cook and stir until onion is soft.  Add spinach, lemon juice, lemon peel, and pimiento; blend well.  Stuff mushroom Caps with spinach mixture using spoon.
# Crumble bacon and sprinkle on top of mushrooms.  Bake 15min or until heated through.  Garnish, if desired.  Serve immediately.
1 tbsp cornstarch
2 tbsp cold water
½ cup boiling water
3 egg whites
6 tbsp sugar
1 tsp vanilla
pinch of salt

Blend cornstarch and cold water in a saucepan.  Add boiling water and cook stirring until clear and thickened.  Let stand until completely cool.
With electric beater at high, beat egg whites until foamy.  Gradually add sugar and beat until stiff but not dry.  Turn mixer to low speed; add salt and vanilla.  Gradually beat in cold cornstarch mix.  Turn again to high and beat well.  Spread over cooled pie and bake 400 F 8-10 minutes until golden brown.
2 cup sugar
4 tbsp cocoa
½ cup butter (1 stick)
½ cup milk
	Bring to full boil for 2 ½ minutes.  Timed!
Pull off the heat and stirring quickly:
1 tsp vanilla
½ cup peanut butter
3 cups oatmeal

Drop on greased waxed paper and let cool. 
A luscious orange custard cream fills crepes for a taste-tingling midwinter dessert.

8		dessert crepes
		
Orange custard

2		egg yolks, lightly beaten 
¼ cup		sugar
3 tbs		fresh orange juice
1 tbs		orange juice concentrate, thawed
1 tea		fresh lemon juice
2 tea		grated orange zest
1tbs		butter
¾ cup		heavy (whipping) cream

Garnish:
Blood orange, mandarin, or tangerine segments
Pistachios or toasted slivered almonds

Prepare the crepes

To make the orange custard: in a double boiler, whisk together the egg yolks, sugar, orange juice, orange juice concentrate, lemon juice, orange zest, and butter. Cook over barely simmering water, stirring, until thickened.  Refrigerate until cold.

In deep bowl, whip the cream until if forms soft peaks.  Fold in the orange custard and whisk until soft peaks form again.  Spoon one-eighth of the custard in a ribbon down the center of each crepe and roll up.  Garnish with citrus segments and nuts.
Yield: Makes 7 dozen

1  cup  butter, softened
1  cup  granulated sugar
1  cup  firmly packed light brown sugar
2  large eggs
1  teaspoon  grated orange zest
2  tablespoons  fresh lemon juice
3 1/2  cups  all-purpose flour
1  teaspoon  baking soda
1/2  teaspoon  salt
1 teaspoon ginger

Beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Add grated orange zest and lemon juice, beating unil blended.

Combine flour, baking soda, almonds, and salt; gradually add to butter mixture, beating just until blended. Divide dough into 3 equal portions; roll each portion on wax paper to a 12-inch log. Cover and chill 8 hours.

Cut each log into 1/2 inch slices (about 28 slices), and place on lightly greased baking sheets.

Bake at 350º for 12 to 14 minutes or until edges are lightly browned. Remove to wire racks to cool. Store cookies in an airtight container, or freeze, if desired.
1 large (8 oz) cream cheese
1 can eagle brand condensed milk
	soften cream cheese and beat in milk
Then add by folding in: 
	3 cans drained mandarin oranges
	2 large cans crushed pineapple (drained)
	1 cup chopped nuts
Then fold in 12 oz cool whip.
Refrigerate 4-6 hours
4 oranges
30ml (2 tbsp) honey
¼ tsp cinnamon
2 tbsp brandy
2 tbsp flaked almonds

using a small sharp knife cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. 
Combine honey, cinnamon, brandy, 50ml (2oz) water in a small saucepan. Stir over low heat until mixture comes to simmer. Cook about 2 mins
pour hot syrup over oranges. Cool can be prepared 1 day ahead, covered and chilled. Toast the almonds in a dry frying pan; sprinkly them over the oranges. Serve cold or at room temperature. 
Sauce also works perfectlywith fresh peaches or apricots, simple slice fruit and pour over hot sauce.
Serves: 2
Ready in 20 mins
Recipe from somerfield magazine September 2007
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Born on the 5th April, Owen Daniel is a very adorable son! Christi had a [[good pregnancy|Pregnancy]] and eventually gave birth at the [[Annexe]] in [[Barton]] one week after the due date! We were really blessed to have an amazing midwife and assisting midwife on hand to ensure a safe and smooth delivery. Owen is fast turning in to a young boy and is learning at a prodigious rate! He loves knights, pirates, tractors and dinosaurs as well as spending time with his [[grandparents|Family]].
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60g (2 ¼ oz) Bacon cut into strips
15ml (1tbsp) oil
1 onion finely chopped
225g (8oz) pasta
60g (2 ¼ oz) goat's cheese
22ml (1tbsp) pesto sauce
cayenne pepper to taste

cook the bacon and onion in a saucepan, covered and over a low heat. Stir occasionally until the bacon turns crispy (about 8mins)

meanwhile bring a pan of water to boil. Add pasta and cook until tender and slightly firm. Drain the pasta reserving about 75ml of water and return to the pan.

Add the onion, bacon, and the reserved water to the pasta and set over a high heat. Add the cheese and toss till the cheese has melted and is creamy. Mix in the pesto sauce and a pinch of cayenne pepper, making sure the pasta is coated with the sauce. 

Serves: 2
Ready in 30 mins
A southern delight for a summer day!
4cups peaches
1 cup sugar
1tsp almond extract
1 stick of butter
1 ¼ cups flour
1 ¼ cups sugar
2 tbsp baking powder
¼ tsp (heaping) salt
¼ tsp rum extract
1 ¼ cup milk

mix peaches, 1 cup sugar, almond, and rum extracts.  Set aside.  Melt butter in baking dish or shallow casserole dish.  Mix dry ingredients together and add milk.  Pour batter on butter in casserole and top with peach mixtue. 
Bake at 350 F for 1 hour 25 minutes. Serve warm over ice cream or cold.
They are just calling to be baked!

½ cup 		butter
½ cup 		peanut butter
½ cup		sugar
½ cup		brown sugar
1		egg

	Mix thoroughly
Add:
1 ¼ cup	flour
½ tsp		baking powder
¼ tsp		salt

Combine and stir together.  Chill dough for one hour to handle easier.  Put a lot of flour on the table for laying out.  Roll into balls the size of a walnut.  Place 3” apart on greased cookie sheet.  Flatten with fork.  Crisscross.  Keep unused dough in refrigerator.  Bake until set but not hard—
375 F for 10 to 12 minutes.  Makes about 2 ½ to 3 dozen.
6 Dozen Cookies

About ½ Cup (1/4 lb.) Butter, room temperature
2 Cups Firmly Packed Brown Sugar
2 Large Eggs
1 ½ Tsp. Baking Soda
3 ¼ Cup All Purpose Flour
½ Tsp. Ground Cinnamon
½ Tsp. Ground Nutmeg
½ Tsp. Ground Cloves
¼ Tsp. Ground Ginger
½ Tsp. Salt
1 ½ Cups Chopped Pecans or Walnuts  (6 oz.)
¼ Cup Finely Chopped Candied Citron

# In a large bowl, with a mixer on medium speed, beat ½ cup butter and the brown sugar until well blended.  Add eggs and beat until smooth.  In a small bowl, stir baking soda in 1 Tablespoon hot water until dissolved; beat into butter mixture.
# In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt.  Add to butter mixture, stir to mix, then beat until well blended.  Stir in pecans and citron.
# Divide dough in half and shape each portion into a log about 11 inches long and 1 ½ inches in diameter.  Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.
# Unwrap dough.  Cut logs crosswise into ¼-inch-thick rounds and place about 1 inch apart on buttered 12-by-15-inch baking shetts.
# Bake cookies in a 350 degree regular oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.  Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
2 packages dry yeast
2 cups warm water
2 tsp sugar
2 tsp salt
¼ cup olive oil
7 cup flour

Stir yeast into water until dissolved; add sugar, salt, and olive oil.  Add 4 cups flour, beat until smooth, and then add 3 cups flour.  Mix well, use your hand, and knead well let rise until doubled.  Punch down and roll out.
3 eggs
1 ½ cup flour
1 ½ cup milk
½ tsp salt
1 tbsp unsalted butter

Preheat oven to 450 F, spray pan.  In bowl beat eggs slightly.  Add remaining ingredients and beat until smooth.  DO NOT OVER BEAT.  Fill 2/3 full.  Bake 15 minutes and reduce heat to 325 F and bake 25-30 minutes or until golden brown.  Serve immediately.  Makes 6.
432g can of pinapple
4 pork loins
1 tbsp olive oil
1 onion chopped
2 cloves of garlic
1 tbsp mild curry paste
2tbsp mango chutney

place loins on griddle to cook turning once. Drain pineapple, keeping juices. Cut pineapple in to chunks, heat oil in pan and fry pineapple until golden. Remove from the pan with a slotted spoon ans et aside. Add onion and garlic, cook for four min. Add curry paste and cook for 30 seconds. Stir pineapple, pineapple juice and mango chutney. Bring to boil and simmer for two minutes. Serve spooned over pork. 

Serves: 4
Apparently Elvis' favorite!

yield: Makes 10 to 12 servings
active time: 20 min
total time: 3 1/2 hr (includes cooling)

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups cake flour
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream

Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.

Beat together butter and sugar in a large bowl until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat well. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

many thanks to:
http://www.epicurious.com/recipes/food/views/Elvis-Presleys-Favorite-Pound-Cake-232642
<html><a href="http://www.flickr.com/photos/tobecastle/7706227712/" title="christi_bump by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7258/7706227712_390f49f15c_t.jpg" width="74" height="98" alt="christi_bump"></a></html>

[[Christi]] had a smooth pregnancy eventually giving birth 1 week overdue after on and off contractions for a couple of days and 7 hours of active labour!

<html><a href="http://www.flickr.com/photos/tobecastle/7706227614/" title="christi_bump2 by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8290/7706227614_d86ffe98c1_t.jpg" width="55" height="98" alt="christi_bump2"></a></html>

[[Christi]] consistently felt lots of kicks and movements throughout the pregnancy, but managed to avoid any morning sickness or sleepless nights! However, the sleepless nights may now be commencing!

<html><a href="http://www.flickr.com/photos/tobecastle/7706227494/" title="christi_bump3 by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7131/7706227494_df12c9095f_t.jpg" width="74" height="98" alt="christi_bump3"></a></html>

We had a few [[ultrasound scans|Baby Scans]] over at the [[Rosie Clinic|http://www.cuh.org.uk/rosie/rosie_index.html]] during the pregnancy and it's fun to spot the similarities now [[Owen]] has been born!
Great with everything on top of them.  With fruit or ice cream makes great breakfast or dessert.  Peaches or mixed berry sauce is the top!

1 cup		flour
1 tbs		sugar
¼ tea		salt
4		eggs
1 cup		milk
4 tbs		butter (I spray the pan with pan instead of butter)
Powdered sugar

Preheat oven to 425 F. heat 2 9” cast iron skillets (or pottery) (you need sturdy pans that hold and conduct heat) mix flour, sugar, and salt.  Add milk and eggs.  Blending only until well combined.  Scraping down the sides of the bowl.  Take pans from oven.  Divide the equally between 2 pans.  Pour in quickly and return to oven.  Bake until golden and puffy about 20 to 25 minutes. 

Pour fruit (fresh) to cover.  Sprinkle with powdered sugar.  Serve immediately in wedges.  Serves 4-6.    
3 ½ cups flour
2 2/3 cup sugar
1 ½ tsp salt
½ tsp baking powder
4 eggs, beaten
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
2 cup canned pumpkin 
2/3 cup cooking oil
2/3 cup water
1 cup nuts

Mix all ingredients well and pour into 2 greased loaf pans.  Bake 1 hour at 350 F
From grandpa Ed’s kitchen of spice

3 cup pumpkin
4 large eggs
¾ cup sugar
1 tsp flour
1 ½ tbsp cinnamon
½ tsp pumpkin pie spice
shake ginger
¼ cup milk
can evaporated milk
	
Mix together and pour in.  Bake for approx. 1 hour.  Or until knife comes out clean.
To prepare fresh pumpkin—cut off top, take out insides, peel skin off.  Cut up and place in pan with a little water.  Cook until moisture is out and it is soft.
Think French thoughts!

Pastry for 9”-one-crust pie
12 slices of bacon, crisply fried and crumbled
1 cup shredded natural Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 eggs
2 cups half and half
¾ tsp salt
¼ tsp pepper
1/8 tsp cayenne red pepper

	Prepare pastry, sprinkle bacon, cheese, and onion in pastry.  Beat eggs slightly; beat remaining ingredients.  Pour egg mixture into pie plate cook uncovered in 425 F oven for 15 minutes.
	Reduce oven to 300 F.  Cook uncovered until knife inserted ½ way between center, about 30 minutes.  Let stand 10 minutes.
(they are quick in the morning, but allow to rise several hours or over night)
(makes 16 rolls)

10g dried yeast granules (or one packet of quick action yeast- will rise lots!)
200 ml milk 
200 ml water
1 teaspoon salt
1 tablespoon sugar
2 medium eggs
75g soft butter
several cups of flour

1. Pour yeast into warm water and let sit to rise for 10 mins. 
2. Pour milk and water in bowl. Add salt, sugar, eggs, butter, yeast, and some flour. 
3. Mix till elastic dough, then tip out on floured surface and knead for a few minutes.
4. Return to floured bowl and put in fridge to morning. 
5. In morning turn dough out to floured surface and let sit to warm. 
6. Knead dough for a few minutes and divided into balls. Let rise 15 mins in a lukewarm place.
7. Bake at 220 for 8-10 mins
Serves 6
Preparation time: 25 + freezing time

300g (10oz) raspberries
100ml (3fl oz) honey
400ml (13fl oz) ready made custard
200ml (7fl oz) creme fraiche
1x 400g (14oz) can of coconut milk

Place 200g of raspberries into a bowl with the honey. Mash with a fork, then strain through a sieve into a large mixing bowl. 
Stir in the custard, then the creme fraiche and finally the coconut milk. 
Fold in the remaining raspberries and pour into the prepared tin. Cover with clingfilm and sheet of tin foil and freeze for 3-4 hours till completely frozen. 
Leave at room temperature for about 20mins before slicing and serve with raspberries. 
Recipe from Co-operative
Even better tweaked a little.

Crust:
1 (15 oz) pkg. Pillsbury refrigerated pie crust

Filling:
1 (21 oz) can raspberry fruit filling
1 (8 oz) pkg. Cream cheese, softened
1 (14 oz) can sweetened condensed milk (not evaporated)
1/3 cup lemon juice
½ tsp. almond extract
½ to tsp. powdered sugar
(some vanilla is good as well)

# Heat oven to 450 F.  prepare 1 crust as directed on package for one crust baked shell, using 9-inch pan.  Bake for 9 to 11 minutes or until lightly brown. Cool. Very cool.
# To make snowflake crust, unfold other crust onto ungreased cooking sheet; press the folded lines.  May need to get hands slightly damp.  Cut crust into 7-½ inch diameter round; hold on to scraps.  Refold into fourths on cooking sheet.  With knife, cut designs from folded and curved edges; hold on to scraps.  Unfold and bake in oven (at the same time works well) for 6 to 8 minutes (may need longer if baking together.) cook to lightly brown, cool. 
# Reserve some of the raspberry filling (for top); spoon remaining filling into cooled baked shell.  In large bowl, beat cream cheese until light and fluffy.  Add milk; blend well.  Add lemon juice and almond extract; stir until thickened.  Spoon over raspberries. In crust. Refrigerate for one hour.
# Spoon reserved raspberries around edges of pie, and place snowflake over top.  Refrigerate for several hours.
# Before serving, sprinkle with powdered sugar.  Store in cool place.
# (Ok so yeah, I didn’t make it that way.  For with real raspberries, hold off, put the cream cheese mix in first, and note: add more cream cheese and a few tsp of sugar to help boost the raspberries.  Then sprinkle raspberries on top, pour remaining filling over to secure the raspberries.  Put on top and place in refrigerator and ignore.  And bake scraps of piecrust in oven, with cinnamon and sugar.)
* A
** [[Almond Torte]]
** [[Angel Hair Pasta with Goat Cheese]]
** [[Apple and Brie half-moon Crêpes]]
** [[Apple Betty]]
** [[Apple Griddle Cakes]]
** [[Apple Pie]]
** [[Apricot & Almond Tart]]
** [[Asparagus and Ham Crêpes]]
** [[Asparagus Puffs]]
** [[Asparagus with Honey Mustard Sauce]]
* B
** [[Bacon Mushroom Quiche]]
** [[Baked Custard]]
** [[Baked Egg Crepe Cups]]
** [[Baklava]]
** [[Basil Chicken in Coconut]]
** [[Belgian Waffles]]
** [[Berry Jelly]]
** [[Beyond Blueberry Biscotti]]
** [[Biscuits Supreme]]
** [[Blackberries, Mascarpone]]
** [[Bloomin' Brilliant Brownies]]
** [[Brioche with Chocolate Centres]]
** [[Brown Rice Pudding]]
** [[Butter Dips or Sesame Seed Breadsticks]]
** [[Buttermilk Honey Bread]]
** [[Butternut Squash with Baked Apple]]
* C
** [[Cabbage Gratin with Cheese, Bacon, and Potato]]
** [[Caramel Apple Cake]]
** [[Caramelized Apple Crepes]]
** [[Carmel Pears]]
** [[Carrot Cake]]
** [[Carrot Pie]]
** [[Cauliflower au Gratin]]
** [[Cheese Blintzes]]
** [[Cheesecake Brulee]]
** [[Cheesecake]]
** [[Chicken Piccata]]
** [[Chicken Salad]]
** [[Chicken Tzatziki]]
** [[Chili]]
** [[Chinese Chicken Salad]]
** [[Chocolate Crème Brule]]
** [[Cinnamon Rolls]]
** [[Coleslaw]]
** [[Cousin Leals Molasses Cookies]]
** [[Cranberry Orange Scones]]
** [[Cranberry Relish Salad]]
** [[Cream Cheese Frosting]]
** [[Cream of Acorn Squash Soup]]
** [[Cream Puffs with Creamy Olive Filling]]
** [[Creamy Cucumber Soup]]
** [[Christi's Christmas pudding]]
** [[Crushed Roast Carrots with Cumin and Goat's Cheese]]
** [[Cucumber]]
* D
** [[Dessert Crepes]]
** [[Donuts!]]
* E
** [[Eggnog]]
** [[Electric Herb Focaccia]]
** [[English Scones]]
* F
** [[Fettuccini Alfredo]]
** [[French Baguettes for a crowd]]
** [[French Coconut Pie]]
* G
** [[Gingerbread Cake]]
** [[Gingered Kiwi]]
** [[Gooey Chocolate Goodness]]
** [[Gorgeous Cabbage Greens]]
* H
** [[Halloumi Baked Peppers]]
** [[Honey Oatmeal Bread]]
** [[Honey Popcorn Balls]]
** [[Hush Puppies]]
* I
** [[Icebox Sandwiches]]
* J
* K
** [[Koga Fudge]]
* L
** [[Lasagna]]
** [[Leek and Potato Soup]]
** [[Lemon Curd & Kiwi Crepes]]
** [[Lemon Filbert Tea Bars]]
** [[Lemon Pound Cake]]
** [[Lemon Ricotta]]
** [[Louisiana Grits]]
* M
** [[Macaroni Cheese]]
** [[Mandarin Pie]]
** [[Manicotti]]
** [[Marinated Flank Steak]]
** [[Meat Curry]]
** [[Mexican Beef Burgers]]
** [[Moist Banana Bread]]
** [[Morning Orange Drink]]
** [[Mushrooms Rockefeller]]
* N
** [[Never Fail Meringue]]
** [[No Bake Cookies]]
* O
** [[Orange Ginger Cookies]]
** [[Orange Custard Crepes]]
** [[Orange Pineapple Salad]]
** [[Orange with Honey & Almonds]]
* P
** [[Pasta with Pesto, Bacon, Goat's Cheese]]
** [[Peach Cobbler]]
** [[Peanut Butter Cookies]]
** [[Pfeffernusse]]
** [[Pizza Dough]]
** [[Popovers]]
** [[Pork Loin with Spicy Pineapple]]
** [[Puffy Baked German Pancakes]]
** [[Pumpkin Bread]]
** [[Pumpkin Pie]]
* Q
** [[Quiche Lorraine]]
** [[Quick Breakfast Rolls]]
* R
** [[Raspberries and Cream Snowflake Pie]]
** [[Rhubarb Custard Pie]]
** [[Rice Pudding]]
** [[Ricotta Pillows]]
* S
** [[Saucy Sprouts]]
** [[Savory Crepes]]
** [[Scalloped Potatoes]]
** [[Scones]]
** [[Sesame Chicken Skewers]]
** [[Short Bread Cheesecake]]
** [[Shortbread]]
** [[Snickerdoodle Cookies]]
** [[Southern biscuits]]
** [[Southwestern Beef Brisket]]
** [[Spaghetti Pizza]]
** [[Spiced Carrot muffin]]
** [[Strawberry Pie]]
** [[Strawberry Soup]]
** [[Sugar Cookies]]
** [[Sweet Potato Soufflé]]
** [[Szechwan Treasure Sticks]]
* T
** [[Tandoori Chicken Naan Pockets]]
** [[Tartelettes aux Apricots]]
** [[Thai Chicken Salad]]
** [[Thumbprint cookies]]
** [[Toad in the Hole Jamie Style]]
** [[Toffee Sauce]]
** [[Tomato, Onion, and Potato Gratin]]
* U
* V
* W
** [[Wassail]]
** [[White Bread]]
** [[Whoopie Pies]]
* X
* Y
** [[Yellow Cake]]
* Z
** [[Zesty Carrots]]
** [[Zucchini Bread]]
** [[Zucchini Pancakes]]
** [[Zucchini / Potato Soup]]
** [[Zucchini Slippers]]
* [[breads]]
* [[crepes]]
* [[desserts]]
* [[drinks]]
* [[entree]]
* [[side dishes]]
* [[soups]]
<html><a href="http://www.flickr.com/photos/tobecastle/7706225110/" title="white_bread by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8021/7706225110_d5f949a530_t.jpg" width="74" height="98" alt="white_bread"></a></html>

Cooking is a favorite past time of ours and we've built up some favorite recipes! There's a complete [[A-Z|Recipe A-Z]] to browse through, or a set of [[Categories|Recipe Categories]] to start from, or, better still, come over some time and we'll make something tasty for you! Here are some [[substitutions|Substitutions]] you can use in the recipes, too.
So crazy good.

Mix ¾ cup sugar, 2 tbsp cornstarch (4 tbsp floor), ¼ tsp ground nutmeg, and dash salt.  Add to 4 beaten eggs; beat until smooth.  Stir in 6-7 cups of 1” slices rhubarb.  Prepare pastry for 9-inch lattice-top pie, line 9” pie pate with pastry.  Fill with rhubarb mixture, dot with 2 tbsp of butter.  Adjust latticed top; seal.  Bake 400F for 50 minutes
½ C Water
½ C Uncooked Instant rice
3 Eggs, slightly beaten
½ C Sugar
2 Tsp. Vanilla
¼ Tsp. Salt
2 ½ C Milk, scalded
½ C Raisins, if desired
Cinnamon

Heat oven to 350 degrees.  Heat water to boiling.  Remove from heat; stir in rice.  Cover and let stand about 5 minutes.

Blend eggs, sugar, vanilla and salt.  Gradually stir in milk.  Mix in rice and raisins.  Pour into ungreased 1 ½ quart casserole; sprinkle rice mixture with cinnamon.  Place casserole in square pan; pour very hot water (1 1/4 inches deep) into pan.  

Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean.  Remove casserole from water.  Serve pudding warm or cool.
This classic Italian dish is also known as Bocconcini di Parma.  Each ricotta-filled crepes ring makes a sumptuous appetizer to savor with a glass of merlot.  Or serve 4 per person as an entrée.

8		savory crepes
2 cups		ricotta cheese
2 tbs		butter at room temp
2		shallots, minced
2		eggs
¾ cups		grated Parmesan cheese
1/8 tea		freshly grated nutmeg
salt and ground white pepper

Prepare the crepes.  Drain the ricotta cheese for about 45minutes in a colander with a double thickness of cheesecloth. 

In a small skillet over medium heat, melt 1 teaspoon of the butter and sauté the shallots until golden.  In a medium bowl, beat the eggs lightly and mix in the ricotta, Parmesan cheese, remaining butter shallots, salt and pepper to taste, and nutmeg.  Spoon about 3 tablespoons of filling in to a ribbon down the center of each crepe and roll in enclose.  Cover with a plastic rap and refrigerate for at least 30 minutes.

Place each chilled roll on the board and cut it into 4 pieces.  Arrange the cut crepes in a buttered 9-by-13-inch baking dish, standing cut-side down and touching.  If desired, make ahead to this point, cover with plastic wrap, and refrigerate for several hours.  To bake, preheat the oven to 375 degrees.  Bake in the oven for 15 minutes or until heated through.  Serve at once.
Serves 6
Cook: 30 mins
Prep: 10 mins

1 small squash, split and deseeded
juice of 1 lemon
1 large clove of garlic
1 Tbsp tahini
salt and pepper
hand full of pine nuts toasted
olive oil to drizzle

Roast squash in hot oven 200 for 30mins or until very tender and soft. Scrape the flesh from the skin into mixer, add the lemon juice ( you may need extra depening on taste), garlic, tahini, salt and pepper. Blitz until a smooth mixture is formed. Check the seasonings. Place in small bowl with toasted pine nuts scattered over and drizzle with olive oil. 
http://www.roystontowncouncil.gov.uk/Contents/Text/Index.asp?SiteId=421&SiteExtra=6138782&TopNavId=385&NavSideId=8303
Buildings don't equal churches, people do! No where is this more true than at [[Royston Evangelical Church|http://www.roystonevangelicalchurch.com/]] where you'll meet a congregation who are eager to hear God's word faithfully preached and there is a concern for the truth of the gospel to be proclaimed. We've made many good friends here and always look forward to Sunday mornings! The 11:15am start makes for a relaxing start to the day too! Ideal for a lazy Sunday morning!
<html><a href="http://www.flickr.com/photos/tobecastle/7706223258/" title="danOnTheRun by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8159/7706223258_efe1cb3e3d_m.jpg" width="130" height="98" alt="danOnTheRun"></a></html>

A recent hobby of [[Dan]]'s is to try and run long distances quickly and [[Christi]] got to practice her sport action photography as [[Dan]] sped past at the [[Norwich Half marathon|http://www.cityofnorwichhalfmarathon.com]], completing the run in 2 hours 3 minutes and 41 seconds - not bad for a first attempt! The run [[raised lots of money|http://www.justgiving.com/scamper]] for the [[Lisa Kent Memorial Trust|http://www.lisakenttrust.org]] and [[Dan]] was immensely grateful for all the kind support, encouragement and sponsorship!
400g  Brussel Sprouts
50g Gran Cre Reserve Gruyere Cheese
2 Spring onions
150g thick sliced baked Gammon
200g Crème Fraiche 

Mix lightly cooked Brussels sprouts with grated Gruyere cheese, sliced onions, diced gammon, and crème fraiche. Season and bake for 30 minutes at 190C, gas mark 5.
2           large eggs
1-cup	milk
1/3-cup 	water
1-cup	flour
¼ tea	salt
2 tab	butter, melted

In a blender or food processor, blend the eggs, milk, water, flour, salt, and the melted butter for five seconds. Or until smooth. Stir down and repeat if necessary.  Or, to mix by hand, sift the flour into a medium bowl and add salt.  Whisk the eggs until blended mix in milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons of melted butter.  Cover and refrigerate for at least 1 hour (though 2 hour is preferable) or up to 24 hour.

Gently stir the batter if it has separated.  Heat a seasoned crepe pan over medium to high heat until hot.  Coat pan with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter.  Tilting and rotating the pan to coat the surface. Cook until almost dry on the top and lightly browned on the edges.  Loosen the edges with spatula and flip the crepe over.  Cook until lightly browned.  Turn the crepe out onto a clean tea towel to cool.  Repeat with remaining batter.
2 lbs. (about 6 medium) potatoes, peeled and sliced thinly
3 tbs. Butter
¼ cup chopped onion
3 tbs. All-purpose flour
1 tea salt
¼ tea ground black pepper
1 can (12 fl oz) evaporated milk
1 cup water
1/3 cup grated parmesan cheese

Preheat oven 350. Grease 11x7 inch baking dish.  Place potatoes in large saucepan.  Cover with water; bring to boil.  Cook over medium high heat for 3 to 4 minutes; drain.  Set aside.  Heat butter in same saucepan over medium heat add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and water. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixtures over potatoes. Sprinkle with cheese.  Bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown. Makes 8 servings. 
2 cups		flour
1 tbsp		baking powder
1 tbsp		sugar
½ tsp.		salt
¼ cup		shortening
2		eggs
1/3 cup		milk

Combine first four ingredients in mixing bowl.  Cut in lard.  Hollow out in a hole in the middle.  Beat eggs, add milk, pour in hole.  Mix thoroughly.  Knead for approx. 5 min.  Relax for 10 minutes.  Roll out and cut. Put jelly or jam in between, while hot, butter.
6 chicken thighs
6 tbsp light reduced salt soy sauce
2 tbsp sherry or rice wine
4 tbsp honey
1 tbsp sesame oil

	 Remove the skin from the chicken thighs and cut out the bone. Cut the meat into chunks and thread on to skewers. If using bamboo skewers soak them in cold water for 10 minutes first as this helps to prevent burning.
	Mix all the marinade ingredients together and pour over the chicken. Leave to marinate for 30 minutes or longer if possible.
	Preheat the grill and cook the chicken for 10 minutes, turning occasionally and basting with the marinade until the chicken is firm and tender.

Preparation time: at least 30 minutes
Serves:6
Cooking time: 30 minutes
Contributor: Tesco Magazine
Shortbread—
	5oz. Plain Flour
	1oz. Corn Flour
	2oz. Caster sugar
	4oz. Butter
Cheesecake—
	8oz. Cream Cheese
	3 medium eggs, separated
	1 lemon, grated and juiced
	4 oz. caster sugar
	1oz. plain flour
	¼ pint Double or whipping cream
7-8in pan oiled and floured
Preheat oven to 325*F/160*C
Mix flour, cornflour, and sugar, rub in butter till it resembles coarse bread crumbs. Knead to form ball of dough. Wrap in cling film and chill for 30 mins. On floured surface cool into circle place into tin press to sides
Cream the cheese to soften in large bowl. Beat in egg yolks, lemon, 2 oz of sugar, flour cream. 
Whisk egg whites stiff then whisk in sugar. Using medal spoon fold 1 TB of egg white into the cheese mixture to loosen consistency, then fold in remainder. Spoon the mixture into shortbread and level surface. Bake in centre of oven for 1.5-1.75 hours or until firm but soggy to the touch. It will sink in middle. Leave to cool 1 hour. Loosen sides and push up to remove. Dust with icing sugar. 
Tastes wonderful!
Oh so good, but only eat a few!

1 cup Butter
5/8 cup Sugar
2 1/2 cups Flour

Mix the dry ingredients well.
Mix in the creamed butter.
Shape to your liking. 
Place on an ungreased baking sheet.&nbsp; 
Bake in a preheated oven at 300 for about 25 minutes. 
Should be golden, NOT brown.
Royston rendezvous
Daniel & Christi
http://www.tiddleykinks.com/
Surprisingly equally delightful and simple

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Coating:
2 tablespoons white sugar
2 teaspoons ground cinnamon

   1. Preheat oven to 400 degrees F (200 degrees C).
   2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
   3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
   4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Many thanks to Allrecipes for this amazing recipe!
http://allrecipes.com//Recipe/mrs-siggs-snickerdoodles/Detail.aspx
2 C All Purpose Flour
2 Tsp. Sugar
2 Tsp. Baking Powder
1 Tsp. Salt
½ Tsp. Soda
1/3 C Shortening
2/3 C Buttermilk

Heat oven to 450 degrees.  Measure flour, sugar, baking powder, salt and soda into bowl.  Cut in shortening thoroughly, until mixture looks like meal.

Stir in almost all the buttermilk.  If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough.

Round up dough on lightly floured cloth-covered board.  Knead lightly 20 to 25 times, about ½ minute.  Roll a little less than ½ inch tinck.  Cut with floured biscuit cutter.  Place on ungreased baking sheet.  Bake 10 to 12 minutes or until golden brown.

For crusty sides, bake biscuits 1-2 inches apart.

Makes about 2 dozen
This recipe makes the beef so tender that it comes apart with a fork.

1 fresh beef brisket (3 pounds)
1 tsp salt
¼ tsp black pepper
2 tbsp cooking oil
1 ½ cups water
1 can (8oz) tomato sauce
1 small onion, chopped
2 tbsp red wine vinegar
1 tbsp dried oregano
¾ tsp cumin
½ tsp garlic powder
¼ tsp salt
1/8 to ¼ tsp ground red pepper
1/8 tsp black pepper
3 medium sweet red peppers cut into strips
1 ½ cup sliced carrots (1 inch chunks)

	Season beef with salt and pepper.  In a Dutch oven, heat oil; brown beef on both sides.  Meanwhile, combine all remaining ingredients except red pepper and carrots.  Pour over meat.  Cover and bake at 325 F for 2 hours.  Add red peppers and carrots; bake 1 hour longer or until meat is tender.  Remove meat from pan; allow to stand 15 minutes before cutting.  Thicken juices with a little flour or cook over high heat to reduce and thicken.
	Yield: 10-12 servings
1lb spaghetti; cook and drained while still hot add:
1 stick margarine
1 beaten egg

Stir together until margarine is melted; line a 9x13” pan (or 2 pie plates) with spaghetti mix. 
	Sauté:
		2 lb ground beef
		1 lb sausage
		1 large onion, chopped
		1 sm. Green pepper (optional)
		2 chopped hot peppers
		Salt and pepper
		Minced garlic
	Put this mixture over the noodles; over this spread; 
		1 large jar pizza sauce
Cook 20 minutes.  Remove from heat and top with:
		Mozzarella cheese
		Olives
		Mushrooms
Bake 5-10 minute to melt cheese
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking powder
1 teaspoon baking soda
Pinch fine salt
2 large eggs
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
1/2 cup applesause
1/2 cup coconut

Mix all dry ingrediants, then add wet. Don't over mix. 
Oven 350F or 175C
Mini pan cook for 10min or regular muffin tin cook for 25min, or until toothpick comes out smooth. 
 cup water
1 cup sugar
3 tbsp cornstarch
	Mix together cook till clear.  Remove from heat and add jello

3 tbsp strawberry jello ( 1 tbsp sugar free)
Lots of strawberries
Precook piecrust

	Put sliced berries in baked pie shell.  Pour glaze over and set in refrigerator.
Quick, delightful and easy!

In your blender, whir together equal amounts of buttermilk and fresh berries or peaches. Sweeten to taste with honey or sugar.  Chill for a few hours.  Top with fruit and a sprig of mint.  (Instead of buttermilk, you can use half vanilla yogurt and half low fat milk.)
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/*}}}*/
1 tbsp. Cornstarch = 2 tbsp. Flour
1 square chocolate = 3-4 tbsp cocoa & ½ tbsp fat
1 tsp baking powder = ¼ tsp. Baking soda & ½ tsp. Cream of tarter
1 cup milk = ½ cup evaporated milk & ½ cup water
1 cup milk = 1 cup buttermilk & ½ tsp baking soda
1 cup of heavy sour cream = 1/3 butter & 2/3 cup milk
1 cup of thin sour cream = 3 tbsp.. butter & ¾ cup of milk
Why wait for Christmas with these?

1 ½ cup sugar
1 cup Crisco
1 tbsp. Vanilla
3 eggs
5-6 cups flour
Pinch of baking soda
5 tsp. Baking powder (1tsp. to every 1 cup of flour)
1cup of milk

Cream Crisco and sugar.  Add vanilla.  Add eggs.  Add dry ingredients and milk alternately.  Make dough consistence of pie dough.  Chill dough for 1 hour to handle easier.  Put a lot of flour on the table to roll. 
Keep unused dough in refrigerator.  The thicker the raw dough -the thicker the cookie.  375 F for 10 to 12 minutes.  
It was love at . . .thanksgiving!

3 cup mashed sweet potatoes
½ cup sugar (or brown)
3 eggs
½ cup milk (or eggnog)
½ stick of butter in pot
½ tsp salt
1 tbsp vanilla
Maple syrup or spread (if available)

	Combine above ingredients pour into baking dish and top with:
		1 cup brown sugar
		½ cup flour
½ stick of butter
1 cup chopped pecans
Mix and blend by hand and spread on potato mixture.  Bake at 350 F for 30 min until topping is light brown.  
	(6 large potatoes fills ex-large casserole)
Serves 10
Preparation time: 40mins

2 small sweet potatoes (about 500g)
500g white potatoes
1 roasted red pepper
1/2 tsp chillies, chopped
2 Tbsp Coriander/ Cilantro
140g bread crumbs
1 carrot, grated
25g savory seed mix
3 Tbsp oil for frying
10 burger buns
1 bag salad

Peel all potatoes. Cut into chunks and boil till just tender. Drain well and mash. 
Chop the red pepper and add to mashed potato and with chillies and coriander, seasoning well. Stir in about half the breadcrumbs, carrot and the seeds to make a soft dough. Mix well and then shape into burgers. 
Lightly whizz the remaining breadcrumbs to make finer crumbs (but not powder). Then coat each burger. 
Heat the oil in a frying pan. Fry burgers 2-3 at a time for 2-3 mins each side till golden. Serve on buns with lettuce, garnish as desired. 
Recipe complements of Co-operative
5 T Sesame Seeds
½ Tsp. Coriander
½ Tsp. Black Pepper
1 Tsp. Chili Powder
3 T Soy Sauce
2 T Brown Sugar
2 Tsp. Sesame Oil
1 Tsp. Minced Garlic
4 Large Portobello Mushrooms
Bamboo Skewers


Instructions:
# Heat a small skillet and toast the sesame seeds until they start to pop.
# Remove from heat and set aside 2 T in a bowl.  Grind the rest in a blender.
# In a small bowl, combine the ground sesame seeds with the whole sesame seeds.  Add coriander, black pepper, chili powder and mix well.
# In another bowl, combine soy sauce, brown sugar, garlic, and sesame oil.  Mix well.
# Cut mushroom caps into 1 inch squares.  Thread them onto bamboo skewers.  (Soak the bamboo in water for a half hour so the wood won’t burn.)
# Dip mushrooms in soy sauce mixture, then sprinkle with sesame seed mix.  Spray a grill or grill pan with cooking spray, and cook mushroom skewers over medium-high heat for about 3-5 minutes per side until soft inside.
140ml (4 ½ oz) natural yogurt
100g (3 ½ oz) tandoori curry paste
200g (7oz) chopped chicken breasts
Naan bread
lettuce

preheat the oven to 180C, 350F.
Combine first three ingredients.
Stir, ensuring the chicken is well coated, transfer into a baking dish and cover with foil. Place in the centre of the oven and cook for about 25mins or until chicken is cooked through. Remove the foil for the last 10 mins of cooking. 
Cut a large naan in half width ways. Insert a sharp knife into the open side of the naan to form a pocket. 
Fill the naan with lettuce. 
When the chicken is cooked all=ow to cool. Then fill the naan with chicken, and a spoon of mango chutney. 

Serves: 2
Ready in 35 mins
Recipe from somerfield magazine September 2007
6 4-inch pate sucree tartlet shells
1 recipe of cream patissiere
12 fresh apricots, pitted and quarted
½ cup powdered sugar

Pate sucree

1 ¾ cups flour
1 stick butter, chilled cut in small bits
½ cup sugar
3 tbsp ground almonds
¼ tsp salt
2 large eggs, beaten

	Combine the flour, butter, sugar, almonds, and salt in mixing bowl.  Mix together with your fingers until dry and crumbly.  Resembling course cornmeal.  Add the eggs and mix until dough comes together but before it forms a ball.  (It the dough seems to sticky, sprinkle a generous tbsp of flour and mix.)
	Remove the dough, form into a ball with hands and set on plastic wrap, and press into flat disk.  Wrap and refrigerate for at least 1 hour or overnight.  (Up to 2 days ahead)

Crème patissiere

1 ½ cups milk
1 tsp wanilla extract
2 large eggs yolks
¼ cup sugar
1 tbsp cornstarch
1 tbsp flour

	In a saucepan, bring the milk to boil over med. heat.  Cover pan remove from heat, set aside.  Combine eggs yolks and sugar in a bowl, then whisk briskly for about 2 minutes.  Until it is thick and pale yellow.  Add the cornstarch and flour and whisk to blend.  If skin has formed over milk remove.  Slowly pour the milk into the egg mixture, whisking until smooth and blended. 
	Return mixture to the saucepan and bring to a boil.  Whisking constantly over medium heat.  Reduce the heat to low and cook at a simmer, mix constantly so that the bottom won’t burn.  For 2 minutes, until thick, smooth and yellow.  Remove from the heat and immediately strain the cream in bowl.  Stir in vanilla extract.  Cover the crème with a sheet of plastic wrap place directly on the surface to prevent foaming.  Cool, refrigerate the cream for at least 1 hour, or even overnight.  (Can be made day ahead)

Directions to combine:
	Preheat oven to 375 F.  Fill each tartlet with about ¼ cup crème.  Arrange apricots slices, skin side down, (if possible remove skin) on top of crème. 2 apricots per tart.  Dust with powdered sugar.  And place in oven.  Bake 35-40, until the crust and cut edges of fruit are browned and cream filling is firmly set.  Remove to wire rack to cool.  Unmold the tartlets, dust with powdered sugar, and served at room temp.
* [[pfsense on Dell R610s]]
4 Skinned and Boned Chicken Breast Halves
Peanut-ginger Dressing
3 Ounces Vermicelli, uncooked
4 C Torn Romaine Lettuce
2 C thinly sliced Chinese Cabbage
2 Medium Carrots, coarsely shredded
1 Medium Cucumber, thinly sliced
1 Large Red Bell Pepper, cut into strips
1/4 C Chopped Fresh Cilantro
Chopped peanuts (optional)
Sliced Cucumber (Optional)

Grill chicken, without grill lid, over medium coals (300˚ to 350˚) 15 to 20 minutes, turning once.  
Cut into thin strips.  
Combine chicken and 3 T Peanut-ginger Dressing, tossing to coat.
Cover and refrigerate 8 hours.
Cook vermicelli according to package directions & drain.
Combine vermicelli and 3 T Peanut-ginger Dressing, tossing to coat.
Cover and refrigerate 8 hours.
Combine romaine and next 5 ingredients, tossing well.
Arrange on a serving platter.
Top with vermicelli and chicken; sprinkle salad with peanuts, if desired.
Arrange cucumber slices around vermicelli, if desired.
Serve salad with remaining Peanut-ginger Dressing
Six Servings

Peanut - Ginger Dressing

1/2 C rice wine vinegar
2 cloves garlic
1/3 C Creamy Peanut Butter
1/4 C lime juice
1/4 C Chopped Fresh Cilantro
2 T Apple Cider Vinegar
1 T Honey
1 T Molasses
1 T Hot Sauce
2 Tsp. Peeled, grated ginger-root
2 T Soy Sauce

Combine all ingredients in container of an electric blender, process until smooth.  Yield 1 1/2 C.
<html><a href="http://www.flickr.com/photos/tobecastle/7706224220/" title="wordlegospeljesus by tobecastle, on Flickr"><img src="http://farm8.staticflickr.com/7112/7706224220_6355ab565a_m.jpg" width="130" height="83" alt="wordlegospeljesus"></a></html>
* [[John 15:1-8 The Vine and the Branches|talks/John15v1-8.html]]
<html><a href="http://www.flickr.com/photos/tobecastle/7706224130/" title="wordlekingdompower by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8282/7706224130_cbaed8b474_m.jpg" width="130" height="84" alt="wordlekingdompower"></a></html>
* [[Matthew 6:10a Your Kingdom come|talks/Matthew6v10aYourKingdomCome.html]]
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* [[2 Thess 1:6-10 The Vengeance of the Lord Jesus|talks/2Thess1v6-10.html]]
* [[2 Thess 1:11-12 Praying for the right things|talks/2Thess1v11-12.html]]
* [[2 Thess 2:1-12 The Man of Lawlessness Part 1|talks/2thess2v1-12.html]]
* [[2 Thess 2:10-17 The Man of Lawlessness Part 3|talks/2thess2v10-17.html]]
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* [[Luke 24:1-12 An idle tale or an empty tomb!|talks/luke24v1-12.html]]
* [[Acts 2:42-47 The Church Explosion|talks/acts2v42-47.html]]
    3/4 pound (3 sticks) unsalted butter, at room temperature
    1 cup sugar
    1 teaspoon pure vanilla extract
    3 1/2 cups all-purpose flour
    1/4 teaspoon kosher salt
    1 egg beaten with 1 tablespoon water, for egg wash
    7 ounces sweetened flaked coconut
    Raspberry and/or apricot jam

Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Many thanks to Food Network
http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html
Serves: 4

Ingredients
8 large good-quality sausages
4 sprigs of fresh rosemary
2 large red onions, peeled and sliced
2 cloves of garlic, peeled and finely sliced
2 knobs of butter
Sunflower oil
6 tablespoons balsamic vinegar
1 level tablespoon good-quality vegetable stock Powder
or 1 vegetable stock cube

285ml milk
115g plain flour
A pinch of salt
3 eggs

Method:
	Mix the batter ingredients together, and put to one side. I like the batter to go huge so the key thing is to have an appropriately sized baking tin, the thinner the better, as we need to get the oil smoking hot. Put 1cm of sunflower oil into a baking tin, and then place this on the middle shelf of your oven at its highest setting (240-250ºC/475ºF/gas 9). Place a larger tray underneath it to catch any oil that overflows from the tin while cooking. When the oil is very hot, add your sausages. Keep your eye on them and allow them to colour until lightly golden.
At this point, take the tin out of the oven, being very careful, and pour your batter over the sausages. Throw a couple of sprigs of rosemary into the batter. It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp. For the onion gravy, simply fry off your onions and garlic in the oil. 
100ml (3 ½ oz) double cream
25g (1 oz) butter
40g (1 ½ oz) brown sugar
fruit to dip

place the cream, butter, and sugar into a pan. Heat gently stirring until the sugar has dissolved. Simmer for 2 minutes until you have a smooth, creamy toffee sauce. Keep warm or if making ahead of time, cool and gently reheat. 

Serves: 4
Ready in 35 mins
Recipe from somerfield magazine September 2007
1 Onion, cut in half and thinly sliced
1kg Potatoes, washed
700g Tomatoes
2 Garlic Cloves, thinly sliced
Salt and Pepper
1 tbsp chopped thyme leaves
3 tbsp extra virgin olive oil
2 tbsp white wine
300ml chicken stock

# Slice potatoes into ½ cm thick slices, place in a bowl of cold water and set aside.
# Slice the tomatoes in the same way as the potatoes and pre-heat the oven to 180C. 
# Season the onions and layer them in the oiled 24cm long or oval gratin dish. 
# Next, layer half the potato slices on the top season and sprinkle over half the thyme. 
# Add the tomatoes, the rest of the thyme and garlic slices to the dish. Season well. 
# Next, add the last layer of potatoes, drizzle with oil white wine and enough chicken stock to come ¾ way up the sides of the gratin dish. 
# Cover the dish with the foil and bake for 40 minutes. Uncover, press down the potatoes and bake for a further 40 minutes, until golden
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The United States of America are home to [[Christi]]'s side of the family, though hopefully [[Owen]] will have his US passport, too, shortly! The States are an amazingly vast country with spectacular vista, cityscapes and a varied population of diverse cultures and peoples! Definitely worth a visit!
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Washington State is home to [[Christi]]'s parents and sister. A beautiful state with mountains, ocean shore line and diverse micro-climates, Washington State is a great place to visit and spend time at!
Great for a cold day, when you’re looking for something warm.

2 qt.		Apple juice
1 pt.		Cranberry
orange with cloves
whole allspice
2 sticks	cinnamon
¾ cup		sugar
1 ½ tsp		aromatic bitter (optional)

Poke the cloves in the orange in rows (3 or 4) and slice and add to the liquid.  Mix all together on the stove.  Simmer for a while and leave in oranges as decoration.  Serve warm.
<html><a href="http://www.flickr.com/photos/tobecastle/7706225252/" title="wedding by tobecastle, on Flickr"><img src="http://farm9.staticflickr.com/8002/7706225252_eed8871c0e_m.jpg" width="112" height="98" alt="wedding"></a></html>

Our [[old wedding site|/wedding]] is still accessible if you feel like a little bit of nostalgia!
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½ cup milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter
2 pkgs active dry yeast (each package is 2¼ tsp)
1 ½ cups warm water (105 – 115 degrees)bg
5 -6 cups white flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture and 4 ½ cups flour. Mix thoroughly.  Knead dough well adding ½ cup flour at a time.  By hand this may take about 8 minutes.  Dough should be slightly sticky to touch but holds together nicely. 
Place in a greased bowl, turning to grease top.  Cover. Let rise in a warm place, free from draft, about 1 hour, or until doubled in bulk.  I preheat the oven for 1 minute (time so you don’t forget) and this is just right.  If you forget, let it cool so it doesn’t kill the yeast.
Punch down dough and divide in half.  Shape into loaves or rolls.  Again cover and  rise 1 hour if loaves, less if rolls. 
Bake loaves 400 degrees for 30 minutes until golden brown. Remove from pans immediately and cool on racks or turn on side. It will sweat and become soggy if you do not take out of pans.
Bake rolls at 425 degrees for 12 minutes.
You can brush with a mixture of milk and water immediately after coming out of oven. 
Fun to make, better to eat!

1 cup Crisco
2 cup sugar
1 tsp vanilla
1 egg (whole)
2 egg yolk (save whites for filling)

	In separate bowl cream well.
In another mix:
4 ½ cups flour
1 cup cocoa
2 tsp baking soda
½ tsp salt

In third bowl:
1 cup hot water
1 cup sour milk (if unavailable, add a little vinegar to white milk and let sit for a minute or two) 

	Add dry ingredients alternately with the liquid.  Drop on greased sheet.  Bake 375 for 8-10 minutes.

Filling for Yo Yo’s

4 tbsp flour
2 egg whites
4 tbsp milk
2 cups powdered sugar
	Beat first four together well
½ cup Crisco
2 cup powdered sugar
2 tsp vanilla
	Add to the first mixture

	Beat until creamy.  Put between 2 cookies, but only after the cookies are cool. Remember not to put too much cream because it squeezes out.
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* [[2 Corinthians 4:1-6 Is there a devil?|talks/2corinthians4v1-6.html]]
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Daniel works for Digital Services at the [[University of Cambridge Library|http://www.lib.cam.ac.uk]] in an [[IT operations and infrastructure|Technology]] role!

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Christi works full time as the Owen's mom/mum. 
previously she worked at [[JGP architects|http://www.jgparchitects.co.uk]], assisting the lead architect in a range of residential and commercial architecture projects.
3 C Sifted Flour
1 T Baking Powder
1 Tsp. Baking Soda
1/2 Tsp. Salt
1 C (2 sticks) unsalted butter – room temperature
2 C Granulated Sugar
4 large whole eggs – lightly beaten
1 1/4 C Buttermilk
1 1/2 Tsp. Pure vanilla extract

Arrange two racks in the center of the oven and heat oven to 350 degrees.  Line the bottoms of two 8-by-2 inch buttered cake pans with buttered parchment paper.  Dust the bottoms and sides of pan with flour, and tap out any excess.  Sift together the flour, baking powder, baking soda and salt – set aside.
In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes.  Gradually add sugar, and continue until lightened, 3 to 4 minutes, scrapping down sides once or twice.  Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.
Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture.  Beat in vanilla.
Divide the batter evenly between the prepared pans.  Bake 25 minutes, and rotate the pans in the oven, if needed, for even browning.  Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes.  Transfer pans to wire racks to cool.  Let cool 15 minutes.  Remove cake from pans; set cakes top-side down on wire racks, and allow to cool completely, about 1 hour.
To assemble, remove the parchment paper from each cake; reserve the one with flattest bottom surface to use for the top layer of the assembled cake.  Place the other cake, top-side down, on the serving platter as the first layer.
Spread a 1/2 inch thick layer of lemon filling to within 1/2 inch from the edge.  Place remaining cake, top-side down, on top of the first and press down slightly.  If the kitchen is warm and the lemon filling seems runny, transfer the cake to the refrigerator to firm up the filling.  Ice with a rich chocolate frosting.  Chill cake until frosting sets, about 10 minutes, and serve.

Lemon Filling 
( Makes 2 Cups)

1 1/2 C Granulated Sugar
6 T cornstarch
1/4 Tsp. Salt
1/2 C Cold Water
1/2 C Freshly squeezed lemon juice
3 Large egg yolks, well-beaten
2 T unsalted butter
1 1/2 C Boiling Water
2 Tsp. Grated lemon zest
Sift sugar, cornstarch and salt into a medium saucepan.  Gradually blend in the cold water and lemon juice.  Place saucepan over medium low heat and whisk until smooth.  Add the eggs and 2 tablespoons butter and blend thoroughly.  Stir consistently with a wooden spoon until thickened and add the boiling water.  Continue stirring until the mixture reaches the desired thickness, about 2 to 3 minutes.  
Remove from heat and stir in the lemon peel; rub surface lightly with 1 tablespoon butter to prevent a skin from forming.  Refrigerate unused portion for up to one week.

Rich Chocolate Frosting
(Makes 6 cups)
24 ozs. Semisweet chocolate morsels
4 C Whipping cream
1Tsp. Light corn syrup
Place chocolate and cream in heavy saucepan.  Cook over low heat, stirring constantly until combined and thickened, 20 to 25 minutes.  Increase heat to medium low and cook, stirring 3 minutes more.  Remove from the heat; stir in corn syrup.  Transfer to a large metal bowl; refrigerate.  Check every 15 to 20 minutes; stir until cool enough to spread, about 2 hours.  Spread on cooled cake.
From the Hostagers

6 to 8 carrots cut in strips
¼ cup cooking liquid
2 tbsp grated onion
2 tbsp prepared horse relish
2/3 cup real mayonnaise
½ tsp salt and pepper
¼ cup cracker or bread crumbs
1 tbsp butter
spring of parsley

Place cooked carrot strips in a shallow baking dish; mix liquid, mayo, onion, horse relish, salt, and pepper.  Pour over carrots.  Top with mixture of crumbs and utter, then sprinkle with paprika.  Bake 15-20 minute at 375 F 
Garnish with parsley
5 cups chicken broth
4 small zucchini (about 1 pound) thinly sliced
1 large onion, thinly sliced
1 large potato, peeled, halved, and thinly sliced
3 eggs
2 tbsp lemon juice
2 tsp dried dill weed
Salt and pepper to taste

In a saucepan, bring broth to boil.  Stir in zucchini, potato, and onion.  Reduce heat and simmer, covered, 15 minutes or until tender.  In a small bowl, beat eggs; blend in lemon juice and ½ cup hot broth.  Stir back into the saucepan.  Heat over medium heat for 1 minute, stirring constantly.  Do not boil.  Stir in dill; season with salt and pepper.  Serve immediately.
Yields: about 2 quarts
3 eggs
¾ cup white sugar
¾ cup brown sugar
¾ cup oil

1 tsp salt
2 ½ cup zucchini, skinned and grated

3 cup flour
1 tsp baking soda
¼ tsp baking powder

1 tsp vanilla
2 tsp maple
2 tsp cinnamon
1 cup nuts (optional)
1 cup raisins (optional)

Beat eggs, sugar, and oil.  Add zucchini and salt.  Add dry ingredients.  Bake for 1 hour 350 F, 180 C for two loaves.
4-5 medium zucchini
¾ Tsp. Salt
4 Eggs
1 clove garlic – minced
¾ C All purpose flour
½ C Grated Parmesan cheese
1 T Finely chopped onion
¼ Tsp. Ground black pepper
Dairy Sour Cream (Optional)

# Trim and coarsely shred zucchini.  (About 5 cups)  In a bowl, toss zucchini with salt.  Place in colander.  Place plate on top; weight with cans.  Let drain for 15 minutes – discard liquid.
# In a bowl, beat eggs and garlic.  Stir in flour, cheese, onion, and pepper just until moistened.  (Batter will be lumpy)  Stir in zucchini just until combined.  
# For each pancake, spoon 1 heaping tablespoon on hot lightly oiled griddle or skillet, spread to 3 inch circle.  Cook over medium heat 2-3 minutes on each side or until pancake is golden brown.  Keep pancakes warm while cooking remaining pancakes.
# Serve warm with sour cream.  Or, cool, layer in freezer container with waxed paper, and freeze up to 3 months.
# To reheat, preheat oven to 425 F.  Bake frozen pancakes in a single layer on a greased baking sheet.  Bake uncovered for 8-10 minutes or until hot and slightly crisp.  Makes 30 pancakes.
This dish could also be served as a vegetable accompaniment to meat, poultry, or fish.
Serves 6

6		even sized zucchini, trimmed
½ cup		cottage cheese, drained
1 cup		shredded Colby cheese
1		small red bell pepper, seeded and chopped
2 tbs		chopped parsley
Pinch		salt and pepper
1		large egg
		watercress or parsley to garnish

# Cook the zucchini in boiling salted water for about 8 minutes, or steam for 10 minutes.
# Removed from the water for steamer and cut in half lengthwise.  Allow to cool slightly and then scoop out the center leaving a narrow margin of flesh on the skin to form the shell.
# Invert each slipper onto a paper towel to drain.  Reserving the scooped out flesh. Chop flesh and mix with all the remaining ingredients except the garnish.
# Spoon the filling into the shells and arrange in a greased baking dish.  Bake, uncovered in a preheated 350 F oven for 15 minutes.  Broil, if desired to brown the top.  Garnish with watercress or parsley. 

Time:  preparation about 30 min. and cooking takes about 23-25 min.

Preparation: the dish maybe prepared ahead of time and kept in the refrigerater overnight to bake the next day.

Watch point: be sure the zucchini are very well drained before filling.  Baking will draw out any excess moisture and make the dish watery.
* [[Beyond Blueberry Biscotti]]
* [[Biscuits Supreme]]
* [[Brioche with Chocolate Centres]]
* [[Butter Dips or Sesame Seed Breadsticks]]
* [[Buttermilk Honey Bread]]
* [[Cranberry Orange Scones]]
* [[Electric Herb Focaccia]]
* [[English Scones]]
* [[French Baguettes for a crowd]]
* [[Honey Oatmeal Bread]]
* [[Hush Puppies]]
* [[Moist Banana Bread]]
* [[Pizza Dough]]
* [[Popovers]]
* [[Pumpkin Bread]]
* [[Quick Breakfast Rolls]]
* [[Scones]]
* [[Southern biscuits]]
* [[Spiced Carrot muffin]]
* [[Szechwan Treasure Sticks]]
* [[White Bread]]
* [[Zucchini Bread]]
* [[Apple and Brie half-moon Crêpes]]
* [[Asparagus and Ham Crêpes]]
* [[Baked Egg Crepe Cups]]
* [[Cheese Blintzes]]
* [[Dessert Crepes]]
* [[Lemon Curd & Kiwi Crepes]]
* [[Manicotti]]
* [[Orange Custard Crepes]]
* [[Puffy Baked German Pancakes]]
* [[Ricotta Pillows]]
* [[Savory Crepes]]
* [[Zucchini Pancakes]]
* [[Almond Torte]]
* [[Apple Betty]]
* [[Apple Griddle Cakes]]
* [[Apple Pie]]
* [[Apricot & Almond Tart]]
* [[Baked Custard]]
* [[Baklava]]
* [[Berry Jelly]]
* [[Blackberries, Mascarpone]]
* [[Bloomin' Brilliant Brownies]]
* [[Brown Rice Pudding]]
* [[Caramel Apple Cake]]
* [[Caramelized Apple Crepes]]
* [[Carmel Pears]]
* [[Carrot Cake]]
* [[Carrot Pie]]
* [[Cheesecake Brulee]]
* [[Cheesecake]]
* [[Chocolate Crème Brule]]
* [[Cinnamon Rolls]]
* [[Cousin Leals Molasses Cookies]]
* [[Cream Cheese Frosting]]
* [[Donuts!]]
* [[French Coconut Pie]]
* [[Gingerbread Cake]]
* [[Gooey Chocolate Goodness]]
* [[Honey Popcorn Balls]]
* [[Icebox Sandwiches]]
* [[Koga Fudge]]
* [[Lemon Filbert Tea Bars]]
* [[Lemon Pound Cake]]
* [[Lemon Ricotta]]
* [[Mandarin Pie]]
* [[Never Fail Meringue]]
* [[No Bake Cookies]]
* [[Orange with Honey & Almonds]]
* [[Peach Cobbler]]
* [[Peanut Butter Cookies]]
* [[Pfeffernusse]]
* [[Pound cake]]
* [[Pumpkin Pie]]
* [[Raspberries and Coconut semifreddo]]
* [[Raspberries and Cream Snowflake Pie]]
* [[Rhubarb Custard Pie]]
* [[Rice Pudding]]
* [[Short Bread Cheesecake]]
* [[Shortbread]]
* [[Strawberry Pie]]
* [[Sugar Cookies]]
* [[Tartelettes aux Apricots]]
* [[Toffee Sauce]]
* [[Whoopie Pies]]
* [[Yellow Cake]]
* [[Eggnog]]
* [[Morning Orange Drink]]
* [[Wassail]]
* [[Angel Hair Pasta with Goat Cheese]]
* [[Asparagus Puffs]]
* [[Bacon Mushroom Quiche]]
* [[Basil Chicken in Coconut]]
* [[Belgian Waffles]]
* [[Chicken Piccata]]
* [[Chicken Salad]]
* [[Chicken Tzatziki]]
* [[Chili]]
* [[Chinese Chicken Salad]]
* [[Fettuccini Alfredo]]
* [[Halloumi Baked Peppers]]
* [[Lasagna]]
* [[Macaroni Cheese]]
* [[Marinated Flank Steak]]
* [[Meat Curry]]
* [[Mexican Beef Burgers]]
* [[Pasta with Pesto, Bacon, Goat's Cheese]]
* [[Pork Loin with Spicy Pineapple]]
* [[Quiche Lorraine]]
* [[Sesame Chicken Skewers]]
* [[Southwestern Beef Brisket]]
* [[Spaghetti Pizza]]
* [[Sweet potato and roasted vegetable burgers]]
* [[Tandoori Chicken Naan Pockets]]
* [[Thai Chicken Salad]]
* [[Toad in the Hole Jamie Style]]
The British Isles has many areas of outstanding beauty, especially once you head out in to the countryside! We consider ourselves blessed to live in a [[village that feels quite rural|Barton]], but especially enjoy heading for areas where the hills are a bit steeper!

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We are both signed up members of the [[Campaign to Protect Rural England|http://www.cpre.org.uk]], who campaign for a sustainable future for the English countryside.

We also really recommend the [[National Trust working holidays|https://www.nationaltrust.org.uk/main/w-trust/w-volunteering/w-workingholidays.htm]]. They are great holidays for having fun, exploring, and potentially meeting future spouses! 
Where I [[work|Work]] we love open source! So when it came to using pfsense as a firewall we were well up for that! Initially we were going to use some Sun X4150s, however we had issues with some firmware on one. Thus we went instead for some Dell R610s with 64GB of RAM and quad broadcom nics. We were really pleased to take the 2.0.2 pfsense release! However, the web configurator was really unresponsive for us. Sometimes it would work but often pages would take an age to load. We tried tweaking kernel parameters, upgrading the broadcom firmware and countless reinstalls and reboots. We even added some single gigabit intel nics to run the web configurator network interface but that did not help!

Ultimately we took the plunge and installed the 2.1 Beta [[snapshot|http://snapshots.pfsense.org/]] for pfsense. So far, so good, that looks to have solved all our stability issues and we're hoping we now have some rock solid firewalls to build a new architecture upon! Yah for open source, and remember: releases are not always as good as the name implies!
* [[Asparagus with Honey Mustard Sauce]]
* [[Butternut Squash with Baked Apple]]
* [[Cabbage Gratin with Cheese, Bacon, and Potato]]
* [[Cauliflower au Gratin]]
* [[Coleslaw]]
* [[Cranberry Relish Salad]]
* [[Cream Puffs with Creamy Olive Filling]]
* [[Crushed Roast Carrots with Cumin and Goat's Cheese]]
* [[Cucumber]]
* [[Gingered Kiwi]]
* [[Gorgeous Cabbage Greens]]
* [[Louisiana Grits]]
* [[Mushrooms Rockefeller]]
* [[Orange Pineapple Salad]]
* [[Roast Squash Hummus]]
* [[Saucy Sprouts]]
* [[Scalloped Potatoes]]
* [[Sweet Potato Soufflé]]
* [[Tomato, Onion, and Potato Gratin]]
* [[Zesty Carrots]]
* [[Zucchini Slippers]]
* [[Cream of Acorn Squash Soup]]
* [[Creamy Cucumber Soup]]
* [[Leek and Potato Soup]]
* [[Strawberry Soup]]
* [[Zucchini / Potato Soup]]