I really like the sound of this baked pear dessert. The combination of pears, fruit and nuts, cream and creme fraiche – not forgetting the cider – is quite appealing. It’s probably more a cool weather dessert, although maybe it would work served chilled on a warm night.
Are you looking for a more interesting way to serve brussels sprouts? My childhood memory of this poor vegetable was a greenish/yellowish soggy mess on the plate – my husband still won’t eat them because his lovely Mum cooked them in the pressure cooker!!!! Of course, there’s no need to boil the life out of them, you can steam them, fry them, bbq them and even bake them in cream with parmesan cheese and walnuts as this recipe suggests.
There’s lots of Brownie recipes available and I’ve already posted some myself, but I like this one as it needs no beating and it’s made in just one bowl. That means that by the time the kids lick the bowl and spoon there’s hardly anything to clean up.
There’s lots and lots of truffle recipes around and this another version by Nestle. It uses sweetened condensed milk to bind the fruit, nuts and biscuits together and has a rich chocolate coating….they look yummy.
I like the idea of these puddings as you could prepare them up to the baking stage and then put them in the oven just before you’re ready for dessert. If you don’t like using tinned pears you could poach some fresh pears. I think might actually be really nicer.
It looks like Mum cut this recipe from the back of a packet of CSR brown sugar. It’s certainly one for those with a sweet tooth…………….
Not sure these are muffins you’d make for the kid’s lunch boxes, but they’d be a stunner for visitors to have with coffee.
My experience of these type of coffee cakes is that they don’t last long. Firstly, they taste good and get eaten quickly and secondly they dry out and can’t be kept more than a day or so. Not sure if there’s anything French about them, but I do know it’s the topping that makes them so good.
This recipe comes from the back of a 1970s White Wings Plain Flour packet so you need to do some metric conversions. 1oz = 30ml, 2oz = 60ml and the pan size converts to a 15cm tin. Enjoy!!
Marshmallows, coconut and chocolate with a few nuts added – a great sweet treat for Christmas entertaining. Although I think I’d be tempted to change the walnuts for some glace cherries just to make them even sweeter.
This recipe could be renamed Sticky Fig Pudding as it’s just a take on a Sticky Date Pudding. It uses dried figs instead of dried dates and looks delicious.
Beb's Recipe Drawer 