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I was given this book quite a time ago and it was also one of the …27 drafts! on my blog…so 26 more to go! Sometimes, when I want to blog about something…but later… you know sometimes you want to do something…but then you say in your head…”later”…not now…ok, now you know what I’m talking about…Langenhoven – a wise “King Solomon” of South Africa…(see some of his quotes on the side bar of my blog)…used to say…and I translate…”the lazy person/sluggard’s day of work is ‘tomorrow’ “ – (Die luiaard se werksdag is “môre”!)..That means…I was too lazy to blog it immediately…lol! not really, I was only busy with something I found more enjoyable/interesting to blog…I usually save stuff on draft and there it waits…for one rainy day! So, having some rainy weather here now…also some quite cold weather, much colder than last week…here’s today’s draft no 12 for you…. A collection of recipes from WWII. I’ve thought to share a few recipes from this cute little book! I do hope you find it “interesting” too! Click and zoom in on the images to have a larger view and print them off!


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On this link HERE you can download Peter Rabbit MP3-stories for free! The link will open in a new window

We recently visited the Lake District and in particular, the western area, where you can see the purple-pinkish spot at Cockermouth. We stayed in an apartment at Mockerkin, just about 7 miles from Cockermouth. See my entry about Cockermouth here:https://chessaleeinlondon.wordpress.com/2008/08/30/i-wandered-lonely-as-a-cloud/ and about Mockerkin here….https://chessaleeinlondon.wordpress.com/2008/09/06/mockerkin/. For my South African readers reading here…I know it’s funny to say “miles”, but in England, all distances are in miles, which was a ‘surprise‘ to us, as we are used to kilometers and the metric system in South Africa. I grew up with the metric system, but they try to keep the Imperial System in England….sort of part of “tradition”.

On this map you can see whereabouts  the farm of Beatrix Potter is…the other purple spot at Hawkshead. It’s also at “Near Sawrey”…we travelled about an hour from where we stayed to Hill Top farm. You have to buy a timed ticket. We went really very early, bought our ticket -for 5 past 12. You can choose your time, but we didn’t as we wanted to go as early as possible…..so we had just more than an hour to wait. To while the time away, we were doing some sightseeing. They don’t allow many people to go in at any one time and they’re very strict. If your ticket says 5 past 12, you can’t try to slip in at 3 min past 12…ask me!! lol! You have to wait till they call the time your ticket says!  On the map you will also see a spot at Carlisle…and that will be my next stop with a next entry…as we visited Hadrian’s Wall there. The remains are actually more near to Brampton…which is near Carlisle. Just south of Cockermouth you will see Whitehaven, a coastal town and it has a historical ‘story’ too. I’ve got some great images which I took there, Whitehaven has an American “connection”. If you’re curious, you can go and read about it…I will upload images about it later.

This image was taken in front of Hill Top farm

Part of the house, as there were many visitors, it was difficult to take a complete picture without any visitors. We were not allowed to take any pictures from the inside of the house, but I have images from “The tale of the Roly Poly pudding”….and if you visit the house, you are given this book and as you wander through the house, you can look at images in the book and the house too, as Beatrix Potter was an illustrator herself, you will see how perfectly she illustrated her books. In particular this tale, the setting was Hill Top farm! I also have a link where you can read the complete story online.

Front door

Part of the house that is not accessible to tourists. A farmer lives here and I think he looks after the farm too. Beatrix extended the original house, but it was asked in her testament that this part will not be accessible to tourists.

hmm…think you know what this is…this was taken a few meters away from the front door..

Samuel Whiskers! The title of this tale is…”The Tale of Samuel Whiskers or the Roly Poly pudding.” Of course you can’t leave this place without a little book and I bought myself this very tale as it has images that will remind me of the house…as the setting of this tale is this house!

Read the complete story here on this link.


‘Tea time at Hill Top ‘ by..Stephen Darbishire – Image: visitcumbria.com/amb/hilltop.htm

This piece of art gives you a great idea of what the kitchen looks like. I love it!

Beatrix Potter was born on 28 July 1866 in South Kensington, London. She lived a lonely life at home, being educated by a governess and having little contact with other people. She had many animals which she kept as pets, studying them and making drawings.

Her parents took her on three month summer holidays to Scotland, but when the house they rented became unavailable, they rented Wray Castle near Ambleside in the Lake District. Beatrix was 16 when they first stayed here. Her parents entertained many eminent guests, including Hardwicke Rawnsley vicar of Wray Church, who in 1895 was to become one of the founders of the National Trust.

His views on the need to preserve the natural beauty of Lakeland had a lasting effect on the young Beatrix, who had fallen in love with the unspoilt beauty surrounding the holiday home.

For the next 21 years on and off, the Potters holidayed in the Lake District, staying once at Wray Castle, once at Fawe Park, twice at Holehird and nine times at Lingholm, by Derwentwater, famous now for its rhododendron gardens. Beatrix loved Derwentwater, and explored Catbells behind Lingholm. She watched squirrels in the woods, saw rabbits in the vegetable gardens of the big house. She made many sketches of the landscape. They still kept in touch with Rev Rawnsley, who after 5 years at Wray, moved to Crosthwaite Church just outside Keswick.

Rawnsley encouraged her drawings, and when back in London Beatrix made greetings cards of her pictures, and started a book. Rawnsley encouraged her to publish, and eventually Frederick Warne published ‘The Tale of Peter Rabbit’ in 1902. Her third book, ‘Squirrel Nutkin’ had background views based on Derwentwater, Catbells and the Newlands Valley. Fawe Park featured in ‘The Tale of Benjamin Bunny’.

In 1903 Beatrix bought a field in Near Sawrey, near where they had holidayed that year. She now had an income from her books, Peter Rabbit having now sold some 50000 copies. In 1905 she bought Hill Top, a little farm in Sawrey, and for the next 8 years she busied herself writing more books, and visiting her farm. In 1909 she bought another farm opposite Hill Top, Castle Farm, which became her main Lakeland base. Seven of her books are based in or around Hill Top. Tom Kitten and Samuel Whiskers lived there. Hill Top is still as it was then, and is now the most visited literary shrine in the Lake District.

Beatrix Potter married William Heelis, a solicitor in Hawkshead, in 1913. Then started the next stage in her life, being a Lakeland farmer, which lasted for 30 years. The office of William Heelis is now the National Trust’s ‘Beatrix Potter Gallery’.

In 1923 she bought Troutbeck Park Farm, and became an expert in breeding Herdwick sheep, winning many prizes at country shows with them. Beatrix continued to buy property, and in 1930 bought the Monk Coniston Estate – 4000 acres from Little Langdale to Coniston – which contained Tarn Hows, now Lakeland’s most popular piece of landscape.

In 1934 she gave many of her watercolours and drawings of fungi, mosses and fossils to the Armitt Library in Ambleside.

When she died on 22 December 1943, Beatrix Potter left fourteen farms and 4000 acres of land to the National Trust, together with her flocks of Herdwick sheep. The Trust now owns 91 hill farms, many of which have a mainly Herdwick landlord’s flock with a total holding of about 25000 sheep. This was her gift to the nation, her own beloved countryside for all to enjoy. Beatrix was the first woman to be elected president-designate of the Herdwick Sheepbreeders’ Association, which continues to flourish.
Read more on this link…
http://www.visitcumbria.com/bpotter.htm

Beatrix Potter bought Hill Top in 1905 with the royalties from her first few books, written at her parents home in London, but inspired by her annual holiday visits to the Lake District. She visited as often as she could, but never for more than a few days at a time, sketching the house, garden, countryside and animals for her new books.

After she bought the house, she busied herself writing more books, and visiting her farm. In 1909 she bought another farm opposite Hill Top, Castle Farm, which became her main Lakeland base.

Beatrix wrote many of her famous children’s stories in this little 17th century stone house. Characters such as Tom Kitten, Samuel Whiskers and Jemima Puddleduck were all created here, and the books contain many pictures based on the house and garden.

Beatrix bought many pieces of land and property in and around Sawrey, including the Old Post Office, Castle Cottage and a number of small farms. In 1913, aged 47, she married William Heelis in London and moved to Lakeland, living at Castle Cottage which was bigger and more convenient than Hill Top.

When she died in 1943, she left Hill Top to the National Trust with the proviso that it be kept exactly as she left it, complete with her furniture and china.
http://www.visitcumbria.com/amb/hilltop.htm

Roly Poly pudding–from uktvfood.co.uk

Ingredients
200g plain flour
pinch of Salt
1 tbsp Baking powder
115g suet
50g light brown sugar
150ml water
5 tbsp Jam, warmed
2 tbsp Milk
1 tbsp demerara sugar
custard, to serve

Method 1. Set the oven to 200°C/gas 6. Lightly grease a baking sheet.

2. Sift the flour with the salt and baking powder.

3. Stir in the suet and sugar.

4. Add enough water to bind to a stiff but not sticky dough.

5. Roll the dough out on a floured surface, until it is about 5mm thick.

6. Spread with warm jam, leaving a border of 1 cm around each side.

7. Roll up loosely and pinch at the ends.

8. Place on the prepared baking sheet and brush with milk. Sprinkle with Demerara sugar.

9. Bake for 30 to 40 minutes.

10. Serve hot with custard.

Part one


Part two


Part three

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Cheese cake,Tipsy tart, Tiramisu and other Yum Yum Recipes

These are all “Illovo-recipes”…all these recipes were sent to my via email and they are some of the most delicious recipes! Do enjoy them! Click on the images for a larger view and print them off!

PS: “Illovo” is only the brand name– also a Sugar Company in South Africa…and…if you want to enjoy a holiday…you can always go to Illovo-beach…which is a bit south of Durban.

PDF file: Illovo Recipes  Click this PDF link and save it on your PC. Some of the recipes are in this entry as images. You will find them in this PDF too. Enjoy!

UPDATE – August 2011

PDF file: 101 Onweerstaanbare Poedings

Hierdie PDF dokument [klik die link hierbo] het ek so pas op my rekenaar gevind en dit lyk regtig asof hierdie Poedings SMAAKLEKKER kan wees!  Daar is bv. ‘n Bar-one poeding, Kersfeespoeding, Mokka Kaaskoek, Pekkaneut kaaskoek, Kondensmelktert, Appelkoospoeding, Korslose melktert, Malvalekker poeding, Lietsjie poeding, Koejawelyskastert, Kitsvlatert, Cremora tert, Outydse souskluitjies, Grenadella yskaskoek, Pienk poeding, Karringmelk poeding, Appeltert, Asynpoeding [my groot gunsteling!], Lemoenpoeding, Fluweelpoeding, Tropiese vlaskywe,  Gebakte ryspoeding, en so kan ek aangaan. Al die vingerlek-lekkerste resepte waaraan jy kan dink! Hierdie is ‘n MOET vir enige iemand om te hê.

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English readers: please slide down for the English recipe!

You can also visit THIS post on my blog for rusks-recipes – the link will open in a new window- and on THIS LINK you will find delicious SA-recipes. The link will open in a new window.
Heerlike Muffin resep!
Hierdie resep kom uit ‘n Rooi Rose van so ‘n klompie jare terug, daarmee wil ek se dit is so van 2001 of net voor 2001. Enige persoon kan dit maak, selfs ‘n 9jarige kind! Ek kan dit se want ek het die ondervinding daarvan! Ek gee hom soos hierdie einste 9jarige gewoond was om hom te lees en te bak! Die reseppies aan die einde van die possie kom van ‘n boek vir kinders. Jy kan op die images kliek om dit af te druk of om beter te kan lees! Hiedie Spogbeskuit reseppie kom uit een van die Huisgenoot se Wenresepte! Dis ‘n HEERLIKE resep!! Geniet dit! Jy kan dit ook “nat” eet! dis vir my lekkerder nat…maar ek sê nooit nee dankie as hy gedroog  is!

Muffin resep

1.Stel oond op 140grade C
2. Meng saam: 500 ml Nutty Wheat meel (volkoringmeel)
10 ml koeksoda (of 20 ml bakpoeier
5 ml sout
625 ml bruin suiker
500 ml semels
3.Meng saam in ‘n ander bak: 2 eiers, 125 ml olie, 500 ml melk en 5 ml vanielje geursel.
4.Meng dan die “nat”-bestanddele by die droe bestanddele en meng deeglik.
5.Voeg dan by: 250 ml kersies wat in stukkies gesny is.
6.Smeer koekpannetjies vir muffins en skeep lepels vol deeg daarin.
7.Bak die muffins vir 20 minute.
As jy ‘n broodjie maak, bak hom vir 1 uur in die oond.
LW: As die deeg te slap is, kan jy nog 250 ml nutty wheat by voeg
LEKKER EET!

Muffin recipe….very delicious!
This recipe is so easy, even a child of age 9 – at least- can bake!
here it goes…

1. Preheat oven to 140 deg C
2. Mix together – this is the dry ingredients :
500 ml Nutty Wheat flour
10 ml  of bicarbonate of soda (or 20 ml baking powder)
5 ml salt
625 ml brown sugar
500 ml bran
Mix in a separate bowl:(“wet” ingredients) 2 eggs, 125ml oil, 500ml milk and 10 ml vanilla
Mix the dry ingredients and the “wet” ingredients in one bowl thoroughly and add 250 ml cherries – cut in small pieces.
Coat the muffin pans with oil/margarine. If the dough is too runny, you may add 250 ml flour.
Bake your muffins for about 20 min and ENJOY!!

The following recipe is a rusk recipe…made with nutty wheat flour…and I will translate it for you as it’s now well after midnight…so see you l-a-t-e-r! and the other recipes on the images are from a book – as you can see – for children…. I might translate some of them for you later too….just keep checking back and…patience! my dear friend!

 

Image: Hatfield tuisnywerheid se website! Dit gee jou nastenby ‘n idee hoe die beskuit gaan lyk…

Spogbeskuit
700g botter of margarien
875ml karringmelk
500g (625ml) suiker
4 eiers
1pak (350 g ) Raisin Bran-ontbytgraanmengsel
1pak (300g) Honey Crunch-ontbytgraanmengsel
1,5 kg bruismeel
40g (50ml) bakpoeier
7 ml sout
Metode:
Stel oond op 180C (350F) en smeer 3-4 beskuitpanne.
Smelt botter in n groterige kastrol.
Haal van stoof af en klop karringmelk suiker en eiers by tot goed gemeng.
Meng res van mengsel met n houtlepel by.
Meng goed (deeg is slap).
Skep in panne, maak gelyk en bak 45-60 min.
Keer op draadrak uit en laat heeltemal afkoel.
Sny in beskuitgrootte en droog uit by 100grade C
Lewer 7dosyn middelslag – beskuite.

Ongebakte Koekies

Malva Yskastert

Rotskoekies

Pynappel-en-Kaastert

Bak en Kook vir die Kleinspan Volume 1 deur Hester Jacobs
ISBN:0-620 26649-X
Danie Theronstraat 215, Pretoria Noord
Faks: 012-546-4640
Tel: 082 670 1145

Die boek begin met Mates, Wenke, Soorte Vitamiens, 2 bladsye met kooktermes en 4 bladsye inhoudsopgawe, alles redelik groot gedruk vir maklike lees vir jong kinders wat al kan lees. By elke afdeling is daar illustrasies en daar is spasies vir notas aan die einde van elke afdeling, genoeg spasie vir ten minste een langerige reseppie of ander notas. Hierdie boek sal maklik deur ‘n sterk Gr2-kind gebruik kan word en baie beslis enige Gr3-kind wat nie leesprobleme ondervind nie. Dis beslis baie oulik vir enige Taal-Onnie wat “Instruksies” met kinders doen.

Warm Chocolate Brownies!

Serves 6

125g butter
175g caster sugar
2 eggs
125g plain flour
55g cocoa powder
1⁄4 tsp baking powder
pinch salt

Preheat the oven to 170C/150C fan/325F/gas 3. Use a little butter to grease a 15cm x 20cm deep baking tin and line the base with baking paper.
Melt the remaining butter and set aside to cool.
Meanwhile, in a large bowl, whisk together the sugar and eggs. Pour in the melted butter and whisk again.
Sift together the remaining ingredients and fold into the egg mixture.Transfer to the prepared tin and level the top.
Bake for 25 minutes or until a skewer when inserted at the centre comes out with just a few crumbs on. Leave to cool in the tin for 20 minutes before slicing.
SERVE WITH an optional swirl of melted chocolate and ice cream or berry sorbet (see below).

FOR THE SORBET Destalk 50g redcurrants, 50g blackberries and 50g blueberries. Place 350ml water in a pan with 200g sugar and 1 tbsp liquid glucose. Gently heat until dissolved. Add all the fruit and bring to a gentle simmer for 5 minutes. Remove from the heat and leave to go cold. Drain the fruit, reserving the liquid and berries separately. Churn the fruit liquid in an ice-cream machine until you have a nearly frozen sorbet. Transfer to a plastic tub and fold the berries through. Freeze overnight. Remove from the freezer at least 30 minutes before serving.


Source: dailymail.co.uk

Petits pois muffins
Makes 12 large sweet muffins

INGREDIENTS

100g butter
2 medium eggs
200ml milk
2 tbsp maple syrup
1⁄2 tsp vanilla essence
300g self-raising flour
1 tsp baking powder
75g caster sugar
200g frozen petits pois
15g butter
1 tbsp reduced-fat crème fraîche

METHOD
Line a 12-hole muffin tin with paper muffin cases. Preheat the oven to 200C/180C fan/ 400F/gas 6.
Gently melt the butter in a pan. Remove from the heat and set aside.
In a bowl, whisk the eggs. Stir in the milk, maple syrup and vanilla essence. Pour the melted butter into the bowl and mix with a fork. Sift the flour and baking powder into a separate bowl. Add the caster sugar.
Cook the petits pois in boiling water for 5 minutes. Drain and then purée in a food processor, or using a hand blender, with the 15g butter and the crème fraîche.
Add the pea mixture to the flour mixture and stir with a fork. Then add all the remaining ingredients and quickly mix until the flour is fully moistened. Don’t over mix. The muffin batter will be a little lumpy.
Divide the batter among the muffin cases and bake in the oven for 20 minutes. The muffins will rise and be lightly golden when ready. Leave to cool in the tin for a few minutes before turning out on to a wire rack to cool completely.


Source: dailymail.co.uk

WORTELKOEK IN MIKROGOLF

Bestanddele:
180 gr / 370 ml Koekmeelblom
10 ml Kaneel
8 ml Koeksoda
3 ml Neutmuskaat
3 ml Sout
750 ml Gerasperde Wortels
300 gr / 375 ml Suiker
250 ml Olie
100 gr / 250 ml Neute gekap
3 Eiers Geklop

Versiersel (Die versiersel is bietjie baie vir die koek * kan dit verminder)
250 gr Gladde maaskaas
120 gr Botter
50 gr / 125 ml Okkerneute gekap
5 ml Vanieljegeursel
400 gr / 800 ml Versiersuiker – gesif

Voorbereiding:
Sif meelblom, kaneel, koeksoda, neut, sout saam. Hou eenkant.
Meng wortels met suiker, olie, neute en eiers. Meng goed.
Voeg droë bestanddele by. Roer goed. Skep mengsel in ‘n diep mikrogolfringpan met ‘n deursnee van 250 mm. (Gat in middel).
Plaas pan op ‘n omgekeerde piering en mikrogolf 10 * 11 minute by 100% krag.
Laat effens afkoel. Keer op ‘n dienbord uit.
Versiersel
Klop maaskaas tot glad. Voeg botter by. Klop goed.
Voeg neute en geursel by. Meng deeglik. Voeg versiersuiker geleidelik by.
Klop dit tot die verlangde tekstuur. Smeer oor koek

 _____________________________________

500 ml meel 10 ml bakpoeier
2,5 ml koeksoda
5 ml sout
500 ml gerasperde wortel
125 ml neute, gekap
10 ml kaneel
500 ml suiker
250 ml olie
4 eiers
1 klein blikkie fyn pynappel
Vulsel:
110 ml botter
375 ml versiersuiker
100 ml geroomde kaas
5 ml vanielje

Sif die meel, bakpoeier, koeksoda, sout en kaneel saam. Voeg dan die suiker, olie en eiers by en meng goed. Voeg die wortel, gedreineerde pynappel en neute by en meng goed. Sit in 3 koekpanne wat gesmeer is en bak teen 350ºC vir 40 minute of tot gaar. Koel af en versier met die vulsel. Die bestandele hiervoor moet goed gemeng word.

Skoor het bogenoemde twee resepte aan my voorsien. Dankie Skoor! Sien ook Skoor se resepteblog: http://netresepte.wordpress.com

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South Africans like pumpkin soup…and I lo–ove…pumpkin fritters! One blogger-friend….Ray…from “bookstoysgames”… has asked me for a soup recipe…..Ray has also joined the chess site and he’s beating me up in every game! He’s quite a keen chess player! I’ve found this video about pumpkin soup on the site.. : videojug.com This is a fantastic site! But, due to the code that WordPress doesn’t support… I had to download it and so, here’s the video showing step-by-step how to make pumpkin soup! If you click HERE, it takes you straight to the pumpkin soup-link where there are instructions which you can print off too… this is a good site for teachers teaching instructions to children in Literacy. I love pumpkin and pumpkin fritters is of course my favourite! Enjoy the video.

 

Image: decsey.com

Image vegbox recipes: Gem Squash

Image: organicbabystyle…Butternut…

Image: eb-art.com : This is basically all the types of pumpkins you get in SA.

Pumpkin fritters ….Pampoenkoekies. This is not my own recipe…but looking at the recipe…it looks very much like the fritters I would have. Read my comments at the bottom of the post.Scroll down for a recipe in English.

PAMPOENKOEKIES IN STROOP: resep: funkymunky.co.za

KOEKIES:
500ml gaar boerpampoen 250ml gesifte koekmeelblom
10ml bakpoeier 2ml sout
1 eier, geklits kookolie

STROOP:
15ml botter 375ml suiker
200ml melk 15ml mielieblom
175ml koue water

Maak pampoen goed fyn. Voeg meel, bakpoeier, sout en eier by en klop tot gemeng. Skep teelepelsvol in warm kookolie, druk effens plat en bak aan weerskante tot goudbruin en gaar. Dreineer op kombuispapier en skep in opdienskottel. Verhit botter, suiker en melk tot kookpunt. Los mielieblom in water op en roer in ‘n straaltjie by melkmengsel. Verhit tot kookpunt en gooi oor koekies. Dien warm op. Lewer 3 dosyn koekies.

 Ingredients

325 ml flour
20 ml baking powder
salt, to taste
625 ml butternut squash, cooked
2 eggs, separated
oil, for frying
125 ml boiling water
250 ml sugar
60 ml butter
250 ml milk
10 ml cinnamon
15 ml flour
salt, to taste

Directions

1. Sift all dry ingredients.
2. Mash pumpkin finely and beat in egg yolks.
3. Whisk egg whites till light and fluffy – not too stiff.
4. Gently mix egg whites into pumpkin and then fold pumpkin mixture into dry ingredients.
5. Fry tablespoonsful of fritter batter in hot oil until golden brown.
6. Drain on paper towel and place into ovenproof dish.
7. Now preheat the oven to 180°C.

SYRUP:
Bring water, sugar, butter, milk, cinnamon, and salt to the boil, lower heat and thicken with flour.
Pour syrup over fritters and bake for 15 – 30 minutes
recipe..: recipe bazaar .com
My comments… If I make fritters… I don’t add a syrup to it… I would only have a cinnamon/sugar mix to sprinkle on the fritters… this syrup sounds a bit too sweet to me. It doesn’t go into the oven if you don’t have the syrup…

This next video is about…a carrot cake! Another big yummy! Follow THIS LINK to print off the instructions.

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Chess pie

chess pie

Crust Ingredients:
1 cup vital wheat gluten flour
1 cup Carbquik Bake Mix
8 tablespoons unsalted butter (1 stick), divided into several pieces
1/3 cup shortening or lard, divided into several pieces
1/4 cup ice water with 2 tsp liquid sweetener added to it

In a food processor combine gluten and bake mix. Add the butter and shortening. Process (or pulse) until the mixture is coarse. Add the water slowly, being careful not to overprocess. Remove the dough, roll out on a floured surface, and place in a 9-inch pie pan.
Filling Ingredients:
1/4 cup Splenda
2 teaspoons liquid sweetener
3/4 cup Erythritol
1 teaspoon not/starch
4 eggs
1/2 cup heavy cream
1/2 cup lite coconut milk
1 teaspoon white taragon vinegar
1 tablespoon lime juice
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
8 tablespoons butter (1 stick), melted

Preheat oven to 350°F.

In a bowl mix all of the ingredients except the butter, then whisk it in. Pour into the prepared crust and bake for 45 minutes or until a toothpick or knife blade inserted in the center comes out clean. Serve with raspberries or blackberries if you like.

Cut in 8 pieces: 9 grams net carbs per piece.

See recipe HERE

 

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Ever heard of a chess pie? No, neither me…but here it is!…and there’s a love cake with a chess sponge to order…!

On a cold, dreary day, Tangerine Chess Pie offers sweet sunshine by the slice. All of your favorite citrus fruits are in great supply right now. Mounds of ruby red grapefruit, juicy oranges, sweet tangerines, and tart lemons and limes dominate the produce section. Give them a squeeze, and turn the refreshing essence into this terrific dessert. When you need a shortcut, you can use cartons of fresh-squeezed juice. Some markets even carry fresh-squeezed tangerine juice. If tangerines aren’t your favorite citrus fruit, then try a lemon-lime, orange, or grapefruit pie.

Prep: 12 minutes
Bake: 53 minutes
Yield: 1 (9-inch) pie

1 (15-ounce) package refrigerated piecrusts

1 1/2 cups sugar

1 tablespoon all-purpose flour

1/4 teaspoon salt

1 tablespoon yellow cornmeal

1/4 cup butter or margarine, melted

1/4 cup milk

2 teaspoons grated tangerine rind

1/3 cup fresh tangerine juice

1 tablespoon lemon juice

4 large eggs, lightly beaten

Garnishes: sweetened whipped cream, tangerine slices

Unfold piecrusts; stack piecrusts on a lightly floured surface. Roll into 1 (12-inch) circle.

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.

Bake piecrust at 450 degrees for 8 minutes; cool on a wire rack.

Whisk together sugar and next 9 ingredients until blended. Pour into piecrust.

Bake at 350 degrees for 40 to 45 minutes or until center is set, shielding edges of crust with aluminum foil after 20 minutes to prevent excessive browning. Cool on a wire rack. Garnish with whipped cream and tangerine slices, if desired.

Grapefruit Chess Pie:
Substitute fresh grapefruit juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream and grapefruit rind or lime rind and lime slices, if desired.

Lemon-Lime Chess Pie:
Substitute fresh lime juice for tangerine juice and 1 teaspoon grated lime rind and 1 teaspoon grated lemon rind for tangerine rind. Garnish pie with sweetened whipped cream, lime and lemon wedges, and grated lime and lemon rind, if desired.

Orange Chess Pie:
Substitute fresh orange juice and rind for tangerine juice and rind. Garnish with sweetened whipped cream, orange slices, and orange rind, if desired.

Source of RECIPE here.


To order this love cake with a chess sponge…click HERE …..

Yummy!
Picture: celebratecakes.com/mysite/grooms_cakes.htm

I copied the following recipe/post as it is from The Kenilworthchessclub … enjoy!

The Kenilworthian’s Apple Chess Tarts

Ingredients:
  • 12 ready made mini pie shells (I used two packages of Keebler® Ready Crust® Mini Graham Cracker Pie Crust)
  • 1 cup sugar
  • 1 stick butter, softened
  • 1 tablespoon flour
  • 2 eggs
  • 2 cups peeled and grated Granny Smith apples (about 3-4 regular sized apples)
  • 1 tsp. lemon juice (optional)
  • 1/4 teaspoon cinnamon (optional)

Directions:

  • Cream butter and sugar using a hand-mixer.
  • Add eggs and flour and mix until well-blended, but do not over-mix.
  • Grate apples using a standard cheese grater, trying to avoid getting too much apple juice into the mix. You want nice shreds of apple, loosely measured at about 2 cups. I recommend Granny Smith apples, but any relatively firm and tart apple will do.
  • Mix in lemon juice (for added tartness) and cinnamon. Both are optional. Some people prefer the taste of the apple to come through. I like most of all to accentuate the tartness of the apples. The cinnamon just makes it seem more like good old apple pie.
  • Fold grated apple mixture into the batter. Don’t worry if it gets a little runny with the lemon and apple liquid.
  • Divide mixture equally among 12 mini pie shells.
  • Bake on a cookie sheet (or foil) for 8 min. at 400 degrees, then 35-40 minutes at 325 degrees or until lightly browned on top.

I made these for our Annual Holiday Party on Thursday and they were a big hit. I adapted the recipe from one for chess pie that I have seen posted several places on the internet. There actually is no connection between “chess pie” and the game of chess, by the way: likely the name derives from a corruption of the word “cheese,” either because cheese was often added to the recipe (it was popular among Southern farmers) or because the solids tend to “cheese up” at the surface of the pie, no one really knows. Even if the name has no real connection to the game, though, it is fun to make for a chess-related function.

I’ve been playing around with apple “chess” recipes of late (see here and here, here and here). I decided to go with apple chess tarts over chess pie because the pie gets rather gooey and is not easy to slice up without making a mess. I definitely do not recommend the pie version if you are going to share it at a social function. But the tarts or mini-pies are really perfect for parties. The only tricky part is figuring out how best to eat them…. Likely I should have removed them from the foil before serving, since people ended up either using a spoon on them (not the best solution) or plopping them out onto a plate (hardly very elegant).

Here’s a recipe for “chess cake” that I’ve been meaning to try.

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