Daisy Chains and Picnics

  This recipe doesn't use just two biscuits, I wasn't sure what to name it as I just used up ingredients I had in my pantry left over from summer.  I had two packets of Digestive RasTops and one packet of Selena Gomez Oreo's, along with a couple of handfuls of Maltesers and some leftover chocolate melts, so to say this is a concoction is an understatement!! 😉 Ingredients 2 packets Digestive RasTops 1 Packet Oreo's 80g unsalted butter, melted 397g condensed milk 135g chocolate, melted some Maltesers Method 1.  Crush biscuits using a food processor. When biscuits are almost crushed, add a handful of Maltesers, and pulse to break them up, don't over do it, you want chunks of Maltesers through the biscuit base. 2.  Pour crushed biscuits into a bowl, add melted butter and condensed milk, mix until fully combined. 3.  Place mixture in a lined 8X8" square baking tray. Press to smooth out evenly. Place in the fridge to chill.  4.  Meanwhile, melt the chocolat...

  Pumpkin spice can be used in a variety of recipes from cookies, cakes, muffins to drinks like latte. I have been wanting to make pumpkin spice for a while now and found this one online, I plan to make pumpkin spiced latte using it. Ingredients 2 tbsp ground cinnamon 4 tsp ground ginger 1 tsp ground cloves 1/2 tsp ground nutmeg 1/4 tsp ground allspice Method Combine all spices in a bowl, mix well, decant to a sealable spice jar.

  This recipe is from the Disney Villains cookbook. The queen used an apple to cast a spell, but the fruit in this recipe supplies nothing more than a touch of sweetness to an already yummy golden soup. Ingredients 1 tbsp olive oil 1 tbsp butter 1 large onion 2 medium carrots, chopped 2 stalks celery, chopped 2 garlic cloves,  minced 1 tsp grated fresh ginger 1/2 tsp ground cumin 1 tsp salt 1/2 tsp black pepper About 6 cups butternut squash, chopped 2 medium apples,  peeled, chopped 4 cups chicken broth Method 1.  In a large pot over a medium heat, melt the butter and oil. Add the onion, carrots and celery and cook until softened, about 8 minutes. Add the garlic, ginger, cumin, salt and pepper, cook for 1 minute. Stir in the squash and apples, then add the broth. 2.  Bring the mixture to a boil. Once boiling, reduce to a simmer, then let cook until vegetables are completely softened, about 12 minutes. 3.  Use a blender to puree the soup in batches. Serve im...

If there's no problem that can't be solved with a little cheesecake, that must mean there's no international crisis that can't be solved with a double fudge chocolate cheesecake! This latest recipe from The Golden Girls cookbook is one of Rose's. For the crust 1 packet Nabisco famous chocolate wafers 1/3 cup sugar 5 tbsp melted butter,  at room temperature 1/4 tsp salt Method 1.  First eat a few of the cookies!. You know you will anyway. Then grind the cookies and sugar in a food processor until very fine, stopping once or twice to scrape the bottom and sides of the bowl. Set 2 tbsp of the crumb mixture aside and move the rest of the crumb mixture to a 10-inch nonstick spring form pan. Using a flat bottom glass wrapped in clingfilm, make an even layer of crust across the bottom of the pan, working the crumbs outward toward the sides of the pan. Then, with the sides of a glass, press the crumbs about 1-inch up the sides of the pan. Place the cake pan on a baking shee...

No, we're not talking about Rose and her St. Olaf neighbours, we're talking about the classic mix of pork and beef meatballs with a simple dill sauce. This recipe from The Golden Girls cookbook is one of Rose's. Rose's cooking is perfect for hearty appetites. Ingredients for the meatballs 1 tbsp butter 1 cup finely chopped onions 3/4 cup bread crumbs or panko 1/4 cup milk 1lb ground pork 1lb ground beef 2 eggs 1 1/4 tsp fine sea salt 1/2 tsp ground allspice or nutmeg 1/2 tsp ground black pepper vegetable oil for browning on the stove Method 1.  Melt butter in a medium saute pan over low heat. Stir in the onion and cook, stirring occasionally, until the onion is softened but not brown, about 6 minutes. Meanwhile, pour the milk over the bread crumbs in a small bowl. Let stand, stirring once or twice, until you need them. 2.  Crumble the ground beef and pork into a large bowl. Crack in the eggs and sprinkle the salt, allspice or nutmeg, and pepper over the meats. Add the s...

Another delicious recipe from The Golden Girls cookbook. These cookies are one of Dorothy's recipes. These oat-y buttery treats, like most homemade cookies, best eaten warm. Rose loves them with a glass of cold milk; Dorothy has them with a cup of coffee or strong Earl grey tea. Ingredients 1 1/2 cups old fashioned oats (not instant) 3/4 cup white whole-wheat flour 3/4 cup raisins 3/4 tsp baking powder 1/4 tsp salt 113g unsalted butter, room temperature 3/4 cup light brown sugar 1 egg 1 tsp vanilla extract Method 1.  Preheat oven to 180°C. Line two baking sheets with parchment paper or spray them with nonstick cooking oil. 2.  Stir oats, flour, raisins, baking powder and salt together in a medium bowl. 3.  Using a handheld electric mixer, beat the butter and sugar together in a medium bowl until fluffy-the batter will take on a lighter colour. Beat in the egg together with the vanilla extract. Stir the oat mixture into the butter mixture by hand. 4.  Use a tablespoon...

Not just for breakfast!. Seve them with roast chicken, meat loaf, or a burger. These were definitely on Rose's breakfast menu when Dorothy's friend Jean came to visit the girls and fell hard for Rose, much to Blanche's surprise. Ingredients 1 tbsp vegetable oil 1 medium yellow onion, diced into 1/2-inch pieces 1 tbsp butter 1 large baked Russet potato, cut into 3/4-inch chunks Fine sea salt and freshly ground black pepper Method 1.  Heat the vegetable oil in a large skillet over medium-low heat. Add onion and cook, stirring occasionally, until light golden brown, about 6 minutes. Add the butter and, when it has melted, add the potatoes. Season lightly with salt and pepper and gently stir, occasionally, until the potatoes are browned and crisp on the outside and fluffy on the inside, about 15 minutes. Adjust the heat as you cook so the onion doesn't burn. Go by the sound, you should hear a mild protest coming from the potatoes, not an all out frenzy. 2.  If serving right...

  Mum bought me this book a few years ago, I absolutely love The Broons and Oor Wullie, I got their annuals every Christmas and had them read before hogmany!. I decided to add Maw Broon's tattie soup recipe in our Scottish Christmas in July weekend. The recipe calls for bone broth, so I bought some bones to make it the day before making the soup, so I have added her recipe for bone stock also.     Ingredients 8-10 tatties 1-2 onions  2 carrots, grated bone stock salt & pepper Method Wash, peel and slice tatties. Wash, scrape and grate the carrots. Peel and cut up the onion. In a large pot, add these vegetables to the already made bone stock, and simmer for 1 1/2 to 2 hours. Once cooked, give the soup a little mash to help break up the tatties, season to taste. Enjoy.

You need this to make Maw Broon's tattie soup. Ingredients raw or cooked bones 4 pints cold water salt 1 carrot, chopped 1 small turnip, chopped 1 onion, chopped 2 sticks celery, chopped Method Wash the bones and cover with cold water. Add 1 tsp salt to each 2 pints of water. Bring slowly to the boil, and spoon off the scum. Add chopped vegetables when stock is half cooked. Bone stock should boil steadily for 5 hours. Strain and use.

Pigs in blankets, known as Kilted soldiers in Scotland. Ingredients chipolata sausages streaky bacon Glaze ingredients 1 1/2 tbsp apple cider vinegar 1 tbsp mustard of choice 1 tbsp brown sugar 2 tbsp honey Method 1.  Preheat oven to 180°C.  2.  Put all the glaze ingredients in a pan and heat slowly until combined. 3.  Place one slice of bacon on a chopping board, brush with a little glaze, place sausage at one end and wrap around sausage like a blanket. 4.  Continue this step until all sausages are wrapped in the glazed bacon. 5.  Place on a baking tray lined with foil, place the end of the bacon under the sausages to prevent them unrolling. 6.  Brush some more glaze over the sausages and cook according to sausage packet directions, remove from oven half way through cooking time and brush with remaining glaze, return to oven for remainder of cooking time. Serve and enjoy.