o make the crumble topping, combine flour, sugar, butter and cinnamon in
For the cake, beat butter and 1/4 cup sugar in
br>Bring rhubarb, apple, sugar, 1 tbsp water and ginger to a
Preheat the oven to 350\u00b0F. Arrange six 1-cup baking dishes on a baking pan
Combine oats, flour, sugar and coconut in a medium bowl.
Combine butter and syrup in a small saucepan. Stir on low heat for 2-3 mins, until melted.
Combine 1 tbsp boiling water and baking soda. Stir into butter mixture. Pour into dry ingredients. Mix well.
Combine plums and apple pie filling in a large bowl. Spoon an equal amount into each of the dishes. Sprinkle evenly with oat mixture.
Bake for 12-15 mins until golden. Serve with ice cream.
ocessor, pulse, add the onion and apple and pulse until finely chopped.
pit and slice your peaches and do the same for the apple. Make
ream, butter, eggs, custard powder and vanilla in large bowl with
ILLING: Meanwhile, combine cornstarch and lemon juice in large bowl
combine rhubarb, apples, pears, sugar and 2 tbsp water. Bring to
inch cake pan and line base and sides with baking paper
ogether the butter, sugar, flour, and rosemary in a large bowl
80C/fan160C/gas4. Butter and line the bottom of a
Reserve three blackberries and put remainder into a blender or food processor. Add applesauce, yogurt and milk. Blend or process for 15 to 20 seconds until smooth.
Pour into a glass and decorate with reserved blackberries and mint.
re and cut remaining 2 apples into rings. For the apple sauce
Put blackberries into a large saucepan with the apple juice. Bring to a boil; simmer over very low heat for 20 minutes, or until the fruit is soft.
Mash with a potato masher.
Line a plastic sieve with a double layer of cheesecloth.
Strain the juice through a plastic bowl.
Gather the corners of the cheesecloth and lightly squeeze to extract all the juice possible. Measure the juice.
parated pineapple juice from chunks and in a food processor, puree
Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan.
Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat.
Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.
Place filling ingredients into an ovenproof casserole dish.
Pulse crumble ingredients until mixture resembles breadcrumbs.
Sprinkle the mix evenly over the rhubarb and apple mixture.
Bake at 170C degrees for 30 minutes.
a saucepan and saute the onions, pumpkin and apple chunks until softened