Mix pineapple and pudding in bowl. Gently stir in whipped topping.
Cut cake horizontally into thirds.
Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding.
Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
mmediately.
SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES
Spray a Bundt pan or any kind of mold with cooking spray. Microwave margarine and marshmallows on High for 2 minutes in a large microwave-safe mixing bowl.
Stir to combine.
Microwave 1 minute longer.
Stir until smooth.
Add cereal; stir until well coated.
Press firmly into into Bundt pan (I spray the back of a large spoon or spatula with cooking spray).
You may need more than one recipe.
I alternate recipes, using Cocoa Krispies.
Turn out onto serving plate.
Decorate with M&M's, gumdrops, or as desired!
garlic, pesto and seasoned cooked seasonal vegetables.
Portion into 4
Beat eggs in large bowl.
Stir in remaining ingredients (except for seasonal fruits).
Heat 1/4 cup oil in large skillet over medium-high heat.
Fry a single layer of Pfannkuchen 3 to 5 minutes from both sides until golden brown.
Serve the Pfannkuchen with seasonal fruits.
Combine the rolled oats, apple juice, yoghurt, currants, almonds, nutmeg and cinnamon in a large bowl and stir together.
Chill overnight (or for at least two hours).
To serve: stir in the chopped apple and banana, put into a bowl and garnish with seasonal berries and drizzle with honey.
Suggested additions or substitutions: Seasonal berries, p, sultanas (golden raisins), dried cranberries, dried cherries, roughly chopped dried apricots or dried pears, chopped nuts of all kinds (toast first for optimum flavour).
aybe tomato raw in this recipe).
Remove from heat and
f frosting (or your favorite recipe).
Remove the marshmallows from
In a bowl, beat the fromage blanc and linseed/flax oil together with a fork until it forms an emulsion and the linseed oil is no longer \"visible\".
Add all other ingredients.
Serve.
NB: A small coffee grinder can be used to mill/grind the cereals & grains, or a proper cereal mill if you happen to have one. For Kousmine, the ultimate importance was that the grains and cereals be freshly milled, as those purchased already processed have lost much of their nutritional benefits already.
an juices and serve with seasonal greens.
ins until golden. Serve with seasonal vegetables.
ith creamy mashed potatoes and seasonal cooked vegetables of your choice
Combine all ingredients in a blender. Blend until smooth.
Pour over ice. Top with a sprig of mint to serve.
Heat oil in a large frying pan over medium-low heat. Cook sausages for 4-5 mins, until browned. Add onion and pear. Cook for 2 mins. Drain off any excess oil.
Meanwhile, whisk together ketchup, cornstarch, Worcestershire sauce, spices, brown sugar and 2 cups water. Add to frying pan along with raisins. Cover and simmer for 8-10 mins, stirring occasionally, until sausages are cooked through and sauce thickens.
Serve sausages over couscous. Garnish with fresh thyme and serve with seasonal greens.
Peel and/or cut fruit as appropriate.
Mix all ingredients. Preparation time: 15 to 20 minutes.
Serves 6 to 10, depending on how much fruit, seasonal varieties, size, etc.