Breads

Including Breakfast breads

Scones

Scones: 4 cups flour; 1 1/3 cups milk; 30 grams butter; 2 tsp. baking soda; 1 tsp. baking powder; 1 tsp. vinager; If making fruit scones add 3 tbls. honey; 1.Put flour in bowl; 2.Add baking soda; 3.Cut in butter till looks crumbly; 4.Put in milk, mix to make dough, add nuts or fruit that doesn’t run; 5.Knead on light floured surface; 6.Break into even pieces; 7.Roll into shape; 8.Cook uncoverd on 350{preheated} sround 20 min.; -For fruit that runs add a little frozen fruit inside each scone before baking; -To make nutty scones, embed crushed nuts on top, with some brown sugar,; cinnamon{and other spices}, a little butter, add afew in nuts to dough

DESSERTS

CAKES

Cherry cake

1 12 cups white sugar

2 tsp. cornstarch

1.Beat egg whites add salt untill stiff

2.Continue beating, add half of sugar slowly untill disolved

3.Combine other half of sugar and cornstarch and beat into eggs

4.Fold in vinegar and vanilla

5.Sparay and cover a cookie sheet with waxed paper

6.Put mixture on paper in even layer, or flan shape

7.Preheat oven to 300, turn down to 250, bake untill crisp

8.Let cake cool in oven

9.Turn upside down, peel off waxed paper

If eating all the cake immidiatly,put cherries in between layers,ice.Or ice,fill flan with cherries

If not, don’t add cherries or ice until you eat it, they will make cake soggy

Fruit Jelly Cake-A delicious sugar covered jelly cake with fruit pieces suspended inside, feast speciality.

Assortment of fresh fruits sliced into sizeable pieces

sugar-gelatin mixture for the jelly colored sugar

sliced dried fruit strips

A bowl or mold for shaping the jellycake

It takes a lot of care and hard work to perfect it. (The directions below are for making two layers of fruit. Change the numbers at will.)

1.Pour half of the sugar-gelatin mixture into the bowl/mold and stir.

2.Add half of the fresh fruits evenly. You can put it in a pattern if you want.

3.Leave the mixture to cool for about 2 hours.

4.After the jelly has cooled and half-solidified sufficiently, add the other half of the mixture and fruits.

5.Leave the whole jelly to cool and solidify in a shady place.

6.When it's turned to firm jelly, carefully tip it out of the mold onto another plate.

7.Place the dried fruit strips evenly on the jelly surface. Press lightly to make sure it stays on.

8.When that's done, coat the whole surface evenly with colored sugar, as thick as you want.

Now it's ready to eat and enjoy! This is one of the big courses in a feast. Only you can do it if you're an experienced or talented cook. When it's perfected, it'll be VERY tasty! A speciality!

Any comments about Fruit Jelly Cake for Juniper?

Pear gateau {use donut cake form}

Vanilla cake mix

Vanilla pudding

1.Make the vanilla cake mix

2.Cut cake in three

3.Cut pear slices smaller

5.Mix pear slices with a little vanilla pudding

6.Use pear mixture as filling

7.Drizzle extra pudding [now diluted with pear juice]on top of cake

8.Fill middle with extra drained pear slices

9.Edge bottom of cake with pear slices[not,cut]

1 1/2 cups white sugar

1/2 dried blackberries,rassberries, elderberries

2 tsp. cornstarch

1.Beat egg whites add salt untill stiff

2.Continue beating, add half of sugar slowly untill disolved

3.Combine other half of sugar and cornstarch and beat into eggs

4.Fold in vinegar and vanilla, dried berries

5.Sparay and cover a cookie sheet with waxed paper

6.Put mixture on paper in large circle shape

7.Preheat oven to 300, turn down to 250, bake untill crisp

8.Let cake cool in oven

9.Turn upside down, peel off waxed paper

10.Cover with elderberry flavored icing

11.When icing set, cover in honey

Wild cherry and glazed plum gateau

1 slightly beaten egg

1-3 oz unsweetened chocolate squares

1.In saucepan combine sugar, milk, egg, chocolate.

2.Cook and stir untill almost boiling

2 cups sifted cake flour

1.Gradually add sugar to shortening, till creamed and fluffy

3.Add eggs, one at time, beating well after each

4.Sift toghether dry ingredients

5.Add to creamed mixture alternatly with milk, beating till smooth

6.Blend in chocolate mixture

7.Bake in two pans at 350 for 25-30 min. or till done

8.Cool ten min. before removing from pan

9.Cut into four layers

10.Fill with elderflower cream and wild cherries, glazed black plums

11.Don’t ice, fix extra cherries and plums on top

Optional-add kirsh to cake

CRUMBLES AND CRUNCHES

1/2 cup acorns, cruched

1.Cut into tiny pieces 3 apples

2.Mix all ingredients

3.Put in microwave or oven until tender and juicy

PUDDING

Pearl queen pudding: 1.Make 2 packages vanilla pudding; 2.Crush dried fruit, 1/4 cup per fruit; 3.Mix dried fruit in until pudding’s real thick; 4.Add a few candied chestnuts; dried fruit to use-damsons-strawberries-raspberries-blackberries-cherries-pears- pinnaple-apple

SALADS

Dressing: 1/8 cup oil; 1/16 cup vinager; 1 tablespoon honey; pinch salt
Summer salad: 1.Half the bowl of romain lettuce {in small pieces}; 2.Three cetimetre layer of big pieces of juicy strawberries; 3.1 thick layer of sugared almonds; 4.Dressing; 5.Put a drizzile on and toss salad
Acorn and woodland salad: 1.Half a bowl of romain lettuce {small pieces}; 2.Seven mandiren oranges torn in half pieces; 3.Layer of candied almond wafers; 4.Sprinkle of crushed candied chesnuts in not to big pieces; 5.Sprinkle of powderd walnuts; 6.Large layer acorn, crushed, candied, powdered; 7.Layer of celery; 8.Drizile of dressing and toss well; 9.Strawberry in center, and afew in salad
Meadow fruit salad: Dried apple wafers; Bananas[chopped]; Cantalope pieces[finely chopped]; Pears[chopped]; Pitted cheries; Raisons; Blueberries; In a bowl, follow these directions-; 1.Thick layer of the apples; 2.Layer of bananas; 3.Small layer of tiny canalope pieces; 4.Thick layer of pears; 5.Layer of pitted cherries; 6.Afew raisons and blueberries; 7.Toss well; 8.Take any juice or syrop from the fruit and pour it on top of the salad

SOUP

Shrimp and water cress soup: shrimp; 1 1/4 shrimp, small pieces; tbls. garlic; tbls. red wine viniger; pinch rosemary; pinch thyme; 1.Put shrimp in frying pan with garlic; 2.Add red wine vinager; 3.Add rosemary and thyme, fry; soup; 2 1/4 water; 2 tsp. dried watercress; xoxo cube, vegetable; 1/2 cooked rice; 1/2 cooked potato, finely chopped; 1/2 choppped onion; tbls. hotroot; 1.Put water, fried shrimp, watercress in large pot; 2.Add xoxo cube; 3.Add rice; 4.Add potato; 5.Add onion; 6.Add hotroot; 7.Simmer

MEAT

FISH

Carp capitale: 1.Put fillet in frying pan; 2.Dose in apple cider viniger and ground mrs. dash, pinch of garlic; 3.Add 3 drop each of lime, lemon; shrimp garnish; 1.Put garlic on bottom of pan; 2.Add shrimp; 3.Add equal amounts of rosemary and thyme; END.Serve with shrimp as a garnish

SNACKS

CANDY, COOKIES, ECT.

SNACKS AND TREATS

Apples baked in honey: 10 apples; 1/2 honey; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/3 cup brown sugar; 1/2 teaspoon mint extract; 1/3 cup raisons; 1/3 cup candied chestnuts; 1/4 cup walnuts; 1/3 cup maple syrop; 1.Core apples and peel; 2.Put in water with a little lemon juice until needed; 3.Spray baking dish[deep]; 4.Mix honey with cinnamon, nutmeg, brown sugar and mint extract; 5.Put apples in baking dish and cover with honey mix; 6.Mix raisons, candied chestnuts, walnuts and maple syrop; 7.Put raison mixture in of apples; 8.Sprinkle apples with extra candied chestnuts and walneuts; 9.Bake until apples are golden
Candied Chestnuts - loved by all, a treat on missions.: A barrel of chestnuts in all sizes and shapes; 2 to 5 liters of honey (depends on the amount of chestnuts); 2 liters of maple syrup (specials, only for feasts and; celebrations); 1.It's very simple: pour the honey slowly into the barrel of chestnuts, making sure you pour it all evenly. Too fast will not cover all the chestnuts.; 2.Cover the barrel top and store it in a cool, shady place. The honey will begin harden. Leave the barrel for about 2 to 3 days.; 3.After the days are over, open the barrel and the candied chestnuts are ready to eat, and should be consumed within a week. If it is left for too long, the honey would harden too much and be difficult to chew.; Optional:During feasts and celebrations, once the candied chestnuts have been served, the maple syrup is to be poured over them completely and evenly. It's best to be eaten while the syrup is still liquid and not hardened.; Candied chestnuts are loved by all creatures. Frankly, don't worry about making too much, they'll be finished in two shakes. Enjoy!
Any comments about Candied Chestnuts for Juniper?

WAFFERS AND BISCUITS

-note cream used in fillings should be extra thick

Mint cream waffers

2 tablespoons butter

1 tablespoon honey

3 tablespoons flour

pinch of cornstarch

1.combine butter, honey and vanilla.

2.Slowly add egg white until mixed well

3.Fold in flour and cornstarch until mixture is smooth

4.Spread batter evenly on a baking sheet, bake for 5 minutes or until golden in preheated oven at 350 F

5.Remove from oven. When still wram cut into squares

6.When cooled fill them with mint cream.2 waffers filled with little bit of cream

NOTE-For flavour put some chocolate shaves in the cream when putting it in the waffers

maple and buttercup waffers

1.Make batch of maple cream and buttercup cream

2.Make waffer recipe used in mint waffers

3.Layer-waffer-maple cream-waffer-buttercup cream-waffer

Optionel-Dip in chocolate

Back to the Recipe List

Drinks

Lemon Cordial-From Aurora: 1 quart boiling water; 1 1/2 pounds sugar; 1/2 teaspoon essence of lemon; 1 ounce citric or tartaric acid; 1.Combine the water and sugar in a saucepan and stir over low heat until the sugar has dissolved and the mixture comes to the boil.; 2.Boil for 10 minutes. Dissolve the citric acid in the syrup and strain into a bowl.; 3.Add the lemon essence. Allow to cool. Bottle and cork securely.; 4.To serve, place about 2 tablespoons of the syrup in a glass and fill with ice cold water.
Chilled Mint Tea-From Aurora: 4 sprigs of mint; 1 lemon (peeled and quartered); 1 inch strip lemon peel; 2 tablespoons sugar; 3 pints hot tea; 1.Blend mint, lemon, lemon peel, sugar and 1/4 pint of the hot tea for 15 seconds.; 2.Pour into a jug or container and pour the hot tea over, allowing for this to stand for 20 minutes.; 3.Strain into a jug and chill thoroughly.
Mulberry Brandy-From Aurora: 2 pounds of mulberries; Equal amounts of sugar and brandy to the mulberries; 1.Take the 2 pounds of mulberries. Wash them and cut the stalks to within about a quarter of an inch of the fruit (this is most important).; 2.You will need the equal amounts of mulberries, sugar and brandy, so mark the jar in which you will be storing the mulberry brandy into three equal portions.; 3.Now measure out into separate containers the sugar, then the brandy, then the mulberries. Place the mulberries in an earthenware bowl, add the sugar, and then the brandy.; 4.Leave in a convenient warm corner of the cellar for a couple of days, and once or twice a day swirl the mulberries in the brandy syrup, but DO NOT stir the mixture.; 5.When the sugar has completely dissolved, pour into the jar, cork and seal and put away for about 6 months. At the end of the storing period the fruit will have dissolved or shriveled into the mixture, and all that has to be done is to strain out the little bits of stalk and seeds.

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