by Kim Turner
In Oz, we have a thing that kids make for parties etc called Fairy Bread.
Fairy Bread Ingredients
Slices of white bread (cos we all know fairies won't eat brown bread - right?)
Olive oil spread/margerine/or butter that is soft and 'spreadable' -so it won't tear the bread
1 jar of 100's & 1000's sprinkles (or similar)
Spread the butter evenly over the breadslice -right up to the edges of the crusts, and then sprinkle liberally with 100's & 1000's... cut into two triangles and enjoy!
Peppermint Tea Frappe
by Jacqueline Collen-Tarrolly
Pour 4 cups of boiling water over 4 peppermint tea bags
(or 4 tsps of the dried herb or 4 tblsp of it fresh)
Add 4 tsps of sugar, and 4 tbsp of milk.
Put it in the freezer just until it has become slushy.
Serve it with chocolate sprinkles, a chocolate wafer, or even a sprig of mint if you want more mint taste.
Scottish Scones
by Jacqueline Collen-Tarrolly
Scottish Scones Ingredients:
1 3/4 c flour
1/2 tsp salt
2 1/2 tsp baking soda
3 or 4 tsp sugar-to taste
1/4 c of milk
1/2 tsp cream of tartar
1/4 c butter
1 tsp molasses
1/2 tsp each cinnamon and ginger and nutmeg and cloves
1/2 cup any chopped fruit, such as raisins, strawberries, blueberries, or nuts. (optional)
Preheat oven to 375 F. Mix the flour, sugar, cream of tartar and cinnamom, ginger, nutmeg, and cloves together. Mix in the butter with a fork. Mix the milk with the molasses. Stir in enough of the milk and molasses mix to the flour mix so that the dough will lift away from the side of the bowl. Knead a dozen times on a floured board. Roll to 1/2 to 3/4 inch thick, and cut into a dozen. Bake on an ungreased cookie sheet for about 10-15 minutes or until golden.
Fudge
by Jacqueline Collen-Tarrolly
Fudge Ingredients:
6 oz. semi-sweet chocolate pieces
1 lb powdered sugar
6 tbsp evaporated milk--kept at room temperature!!! this is important!!!
1 tsp vanilla
1/4 tsp salt
1/4 c butter ( soft)
1 c of any filling you want to put in.
This is optional. I usually make one batch plain, and one or more batches with my choice of fillings, like peanut butter, nuts, caramel, junior mints, etc....be creative...
Melt chocolate pieces in double boiler over hot water nnot boiling!!!! The reason for all this room temperature stuff, and not boiling, is because the fudge is hard to mix due to it's stiffness, and my mother found that it is easier to mix when everything is nice and temperate.). Combine in mixing bowl the powdered sugar, evaporated milk, vanilla and salt. Stir until smooth. Add melted chocolate, stir until blended. Add the butter. Then mix in any fillings you want. Spread into a buttered 8 inch square pan, and chill. When cold, cut into pieces and enjoy!!!
time 10-15 minutes or until golden.
Cherry O'Cream Pie
by Jacqueline Collen-Tarrolly
The most sinful, delicious, get-fat-quick pie on the face of the planet. As children, my brothers and I asked for this instead of birthday cake, and my son now asks for it on his birthday too. And it is stupidly easy to make.
Cherry O'Cream Pie Ingredients:
I can of cherry pie filling
1 8 oz package of cream cheese--dont use low fat, it makes it runny.
I can of Eagle Brand sweetened condensed milk
1/3 c of lemon juice
1 tsp vanilla
one 9 inch graham cracker crust, half baked.
Allow cream cheese to get to room temperature, make sure other ingredients are also room temp. Mix cream cheese, sweetened condensed milk, lemon, and vanilla until creamy, and pour into pie crust. Chill in the refrigerator over night, or at the very least, two hours. Top with cherry pie filling. Eat your heart out!
Pan Fried Fairy Honeycakes
by Gina Marie
These easy honey cakes are like many cakes made by the women folk around the turn of the century. These cakes were left in the garden to please any Fairy visitors out for a late night stroll.
Ingredients:
1/2 cup sweet white wine
2 tablespoons sugar
1 egg or equal amount of egg substitute
1 cup honey
2/3 cup flour
1/4 tsp. Apple Pie Spice
Veggie Oil for frying
1/8 teaspoon salt
Beat the wine & egg in a medium bowl. Combine the flour, apple pie spice, salt &
sugar in a small bowl. Stir into the egg mixture. Let stand 30 minutes. Place the honey a small bowl. Heat 1/2-inch of the oil in a frying pan until hot, but not smoking. Drop the batter into the oil 1 tablespoon at a time; fry until golden brown. Drain on paper towels. Dip into the honey.
Yield: 1 1/2 Dozen.
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