5 ounces Flour
5 fluid ounces Water
1/4 teaspoon Salt
2 each Eggs (separated)
1 tablespoon Melted butter
2 each Large cooking apples
4 ounces Sugar
Lemon juice
Oil for deep frying

Make batter at least an hour before required, using following method.
Sift together flour and salt. Make a well in the center. Add the cooled melted butter and some of the water and egg yolks. Work in the flour and beat until smooth. Add remaining water. Leave to stand. Just before using, beat the egg whites until stiff but not dry. Fold into batter mix.
Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into batter and deep fry in very hot oil (175-180C) until golden. Drain and serve dredged with sugar and sprinkled with lemon juice.

1 Large head of cabbage
1 Tablespoon Margarine
2 Medium onions, sliced
1 Pound Lean ground beef
4 Tablespoons Grated onions
3 Tablespoons Uncooked rice
1 teaspoon Salt
1/8 Teaspoon Pepper
8 Ounces Can tomato sauce
1 Cup Water
1/4 Cup Seedless raisins
3 Tablespoons Honey (or brown sugar)
1 Tablespoon Lemon juice

Trim off thick parts of 18 cabbage leaves. Blanch in boiling Water. Melt margarine in deep heavy saucepan, Add onions and lightly brown, mix together beef, grated onions, uncooked rice, 3 Tablespoons water, 1 1/2 teaspoons salt and pepper. Place some meat on each cabbage leaf, tuck in sides and roll cabbage. Add tomato sauce, 1 cup water and 1 1/2 teaspoons salt to sliced onions. Place cabbage rolls in saucepan, cover and cook slowly for 1 1/2 hours. Add raisins, honey or brown sugar and lemon juice. Cook uncovered 30 minutes. Serve in soup bowl.

1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted
2 cup granulated sugar
4 eggs
2 teaspoon vanilla
2 cups cake flour, sifted
2 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioner's sugar

In a mixing bowl, combine vegetable oil, chocolate, and granulated sugar. Blend in eggs, one at a time, stirring well after each addition. Add vanilla. Stir in flour, baking powder, and salt into oil mixture. Chill for several hours or overnight.

Preheat oven to 350 degrees F Roll about a Tablespoon of dough into a ball. Drop balls into confectioners' sugar, and roll until coated. Place balls about 2 inches apart on a greased baking sheet.
Bake for 10-12 min. The cakes should be a soft and the edges should be firm. Do not overbake; they burn easily. Makes about 3 doz

1 1/2 gallons Apple Cider
2 whole cinnamon sticks
5 cloves
1 large orange, sliced thin with peel left on
1/2 lemon, sliced thin with peel left on
1/2 cup sugar

Directions: In large pot, combine cider, cinnamon sticks, cloves, orange and lemon slices, and sugar to taste. Serve hot.

4 medium Potatoes, peeled and boiled
3 Tablespoons Butter
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 cup Milk
2 Tablespoons Sour Cream
8 ounces Kale, steamed and chopped
1 Tablespoon Onion, grated

Mash potatoes with butter, salt, pepper, milk and sour cream until light and fluffy. Stir in kale and grated onion. Serve at once.

12 medium potatoes, peeled, cooked & mashed
2 Eggs; well beaten
8 ounces Cream cheese, softened
1 teaspoon Salt
1/4 cup Butter
Pepper
1/2 cup Sour cream
1/4 slice Green onions
1/2 cup Milk

Mix potatoes with remaining ingredients. Mix well, but lightly; do not whip! Place in a greased 9~ round casserole and bake in a preheated oven for 45 minutes.

2/3 cup Shortening
1 teaspoon Nutmeg
2 2/3 cups Sugar
1 teaspoon Cinnamon
4 large Eggs
2 teaspoons Baking soda
1 teaspoon Vanilla
1/2 teaspoon Baking powder
3 1/3 cups Flour
2/3 cup Water
1 can Pumpkin
1 1/2 teaspoons Salt

Mix all the above ingredients together, pour into 2 loaf pans. Bake at 350~F for 50 - 60 minutes. You can add dates and nuts if you like.

Crust:
1 1/2 cups crushed Gingersnaps (approximately 30 cookies))
1/4 cup butter, melted

Filling:
1/2 teaspoon ground Cinnamon
1 pint Vanilla ice cream, softened

3/4 cup firmly packed Brown Sugar
1/2 teaspoon ground Ginger
1/2 tsp. ground Cinnamon
1/4 teaspoon ground Cloves
1 cup fresh or canned pumpkin
1 cup Heavy Whipping Cream -- whipped

SAUCE
1 cup Caramel ice cream topping
1/2 cup chopped Pecans

In small bowl, combine crushed gingersnaps and butter; blend well. Press firmly in bottom and up sides of 9" pie plate. Refrigerate 10-15 minutes. Meanwhile, in large bowl, stir 1/2 teaspoon cinnamon into ice cream. Spoon into crust. Freeze.
In medium bowl, combine brown sugar, ginger, cinnamon, cloves and pumpkin; blend well. Fold in whipped cream. Spoon over ice cream in crust. Freeze 3 hours until firm. Let stand at room temperature 15-20 minutes before serving. In small saucepan, combine caramel topping and nuts. Stir constantly until heated through. Serve warm over pie.

1 large can of unsweetened pineapple juice
1 quart of cranberry juice cocktail
1 cup brown sugar
3 - 2" sticks of cinnamon
1 Tablespoon of whole cloves

Put the cloves in a cloth bag. Boil in 2 cups of water. Let cool. Pour clove water and juices into large container. Mix well. Pour into large kettle and bring to a boil. Serve hot in cups or mugs.

1 Pork Loin
1 small Onion, chopped
1 cloves Garlic, minced
1 Tablespoon Fresh parsley, chopped
1/2 Bay leaf, crushed
1/2 teaspoon Celery seeds
1/2 teaspoon Dry thyme
4 Whole cloves
1 teaspoon Beef bouillon
salt & pepper to taste

Fold 2 large sheets of aluminum foil together with a double fold. There should be enough to enclose the roast. Place roast on foil. Stick cloves into loin and sprinkle other ingredients over top. Enclose roast tightly in foil and cook in 300 degree oven for approximately 45 minutes PER pound.

1 LB Plain flour
1 teaspoon Baking powder
1 teaspoon Mixed spice
4 oz Margarine
4 oz Shortening
6 oz Caster sugar
4 oz Currants
2 Eggs
Milk

Sift the flour, baking powder, and mixed spice; rub in the margarine and shortening; add the sugar, currants and beaten egg. Mix in milk to make a stiff dough and roll out 1/4" thick. Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side.