English Emma Blooms

 New York Cheesecake prep: 15 min total: 5 hr 25 min what you need 6  Honey Grahams, finely crushed (about 1 cup) 3Tbsp. sugar 3Tbsp. butter or margarine, melted 5pkg. (8 oz. each) Cream Cheese, softened 1cup sugar 3Tbsp. flour 1Tbsp. vanilla 1cup  Sour Cream 4 eggs HEAT oven to 325°F. step 1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. step 2 MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. step 3 BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling. kraft kitchens tips HOW TO BAKE IN SPRINGFORM PAN Heat oven to 325ºF if using 9-inch springform pan (or

Ingredients 1 tablespoon butter 1 tablespoon olive oil 1/2 onion, diced 1 carrot, diced 2 cloves garlic, crushed Salt and freshly ground black pepper 1 tablespoon tomato paste 1 pounds lean ground beef, turkey or lamb 1/4 cup stock 3/4 cups garden peas Mashed Potatoes 2 pounds Yukon gold potatoes, peeled, quartered 2 tablespoons butter 1/4 cup heavy milk Salt and freshly ground black pepper Directions Preheat oven at 375 degrees F. Add butter and oil to a large skillet on medium heat. Sautee onions, carrots and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the  beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place mas

INGREDIENTS • For the Filling: • 450 g / 1 lb apples,  • For the Topping: • 1/2 cup cold butter • 1/2 cup brown sugar • 1  1/3 cup plain / all purpose flour • Prep Time: 10 minutes • Cook Time: 30 minutes • Total Time: 40 minutes • Yield: Serves 4 PREPARATION Preheat the oven to 375º F • Start by preparing the apples; peel, core and chop the peeled apples into chunky pieces. Place the apples into a shallow baking dish, approx 23 x 18 cm/ 9 x 7 inches. • In a large baking bowl, place the flour and sugar. Cut the butter into small pieces and add to the bowl. • Rub the butter into the flour and sugar until you have a very coarse mixture. Don't worry too much about getting the mixture really even, it is actually quite a rustic dish and works well with an uneven texture. You can also make the crumble mixture in a food processor. Place all the topping ingredients into the processor and process on pulse until you get a coarse mixture.

For Toffee Frosting: 1/2 cup butter 1 cup dark brown sugar Pinch of salt 6 tablespoons milk 2 and 3/4 cup powdered sugar 1 1/2 teaspoon vanilla extract What you will do: In a small saucepan melt butter. Once butter has melted add dark brown sugar and salt, bring to boil. Allow to boil for 2 minutes, stirring constantly. Remove from heat and stir in milk. Place back on heat and return to boil, continuing to stir. Remove from heat and allow to cool. After about 30 minutes place sauce in stand mixer and beat in powdered sugar, using wire whip attachment until smooth. Add vanilla and beat again.

INGREDIENTS • 1 1/3 c. all-purpose flour • 3/4 tsp. baking powder • kosher salt • 1 stick unsalted butter, at room temperature • 3/4 c. granulated sugar • 2 large eggs, preferably at room temperature • 3 tsp. pure vanilla extract • 6 tbsp. whole milk • Easy Chocolate Frosting (recipe link in step 6) • Rainbow sprinkles, for garnish DIRECTIONS • Preheat oven to 350 degrees F and set a rack in the upper center. In a medium bowl, whisk together flour, baking powder and salt. Set aside. • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed, scraping down sides of the bowl as needed, until mixture is light and fluffy, about 3 minutes. Add eggs and vanilla and beat until just incorporated. • With the mixer on low speed, add half the flour mixture, then the milk, followed by the remaining flour mixture. • Line a 12-cup cupcake pan with paper liners. Fill each 3/4 of the way with batter (for ease, use a hea

Ingredients 1/2 cups granulated sugar 1/4 cups packed brown sugar 1/2  cups butter or margarine, softened 1 teaspoons vanilla 1 eggs 1 cups all-purpose flour  1teaspoons baking soda 1/2 teaspoon salt 1  bags (12 oz each) semisweet chocolate chips (2 to 4 cups) Directions • 1 Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips. • 2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. • 3 Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Groucho Marx (1890-1977)

Ambrose Bierce, author of The Devil's Dictionary (1842-1913)

• 2 cups chopped celery • 1 onion, chopped • 1 cup barbeque sauce • 1 cup ketchup • 1/2 cup water • 1 teaspoon garlic powder • 1 teaspoon chili powder • salt and ground black pepper to taste • 1 (4 pound) pork shoulder roast Directions • Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture. • Cook on High for 5 hours.

 Slice your aubergines thinly longwise, brush a little oil on both sides and grill them on the stove.  Whilst doing this prepare your tomato sauce by chopping garlic and onion and sautée in oil, you can be generous here,  then add your tin or two if chopped tomatoes, add salt and pepper to taste, allow to simmer 10-20 min adding oregano or basil during last 5-10 min.  Slice 2-3 balls of fresh mozzarella. Using a small Pyrex or lasagna dish you start with a bit of tomato sauce as a base then you add a layer of aubergines topped with tomato then mozzarella, again another layer of aubergines, tomato sauce and mozzarella, add a final layer of tomato sauce and grate loads of Parmesan cheese on top and  bake at 400 F for about 20 min. Remove from oven and allow to sit for 20 min before serving.  Even better the next day cold or hot. Kitchen of Karen Lyon

This was yesterdays dinner 1lb chicken 1 jar salsa 1/2 packet taco seasoning 1 cup chicken stock 1cup water 1 can refried beans Put the chicken salsa and taco seasoning in crockpot and cook for 3 hours.    Set aside chicken and cook rice in the crock pot juices plus 1 cup of water.    Serve with reheated refried beans.   Delicious and easy.

Bobotie Original recipe makes 4 servings • 2 tablespoons vegetable oil • 2 medium onions, chopped • 1 pounds ground beef • 1 pound pork • 1 cup milk • 2 slices Bread • 1/2 cup raisins • 2 T VINEGAR or lemon juice  • 6 almonds quartered • 3 tablespoon hot chutney • 1 tablespoon curry powder • 2 teaspoon salt • 1/2 teaspoon ground black pepper • 1/2 tsp turmeric  • 4 large eggs • pinch salt • 4 bay leaves  PREP • 15 mins • COOK • 1 hr 15 Directions • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. • Heat the oil in a large skillet over medium-high heat. Cook the onions in the hot oil until soft. Break the ground beef into the skillet and cook until brown. • Place the milk in a shallow dish. Soak the bread in the milk. Squeeze the excess milk from the bread. Set the milk aside. Add the bread to the beef mixture. Stir in the remaining ingredients except for egg •

1 cup dry lentils 5 cups water 1 cup green pepper 1 cup sliced carrot 2 tsp chicken stock 1/2 tsp dried sage 2 cloves minced garlic ground pepper to taste 8 ounces cooked sausage sliced Simmer together until vegetables are tender