some crap too but theree you go there amongst the dross are some jems.

Cape Breton Pork Pies
  1 Cup butter
4 Tablespoons icing sugar and  2 Tablespoons brown sugar
2 Cups white flour

Beat butter and sugars together.  Cut in flour.  Knead it until it is workable.

Press into tiny muffin tins. 
Bake at 324 for 18 minutes. Cool

On the stovetop cook the following until smooth:

2 Cups chopped dates
1 1/2 Cup brown sugar
1 Cup boiling water
I Teaspoon vanilla extract

Add a spoonful of the date mixture onto each shell.

Top with Maple flavour butter icing

Mix together 1/2 cup of softened butter, 2and 1/4 cups powdered sugar, 2 Tablespoons of milk (or more if necessary) and 1 Teaspoon of maple extract

. ]]> http://smallpebbles.com/2009/01/04/cape-breton-pork-pies/feed/ http://smallpebbles.com/2008/12/17/frikadeller-danish-meatballs/ http://smallpebbles.com/2008/12/17/frikadeller-danish-meatballs/#comments Wed, 17 Dec 2008 07:41:30 +0000 Bubbles http://smallpebbles.com/?p=89 makes 24

1 kg ground pork

1 large onion, grated

2 eggs

1 TBSP salt

1 tsp pepper

110gr flour

300 ml milk

3-5 TBLSP butter, for frying

Mix meat, onion, eggs, salt and pepper and stir thoroughly.  Add flour and milk a little at a time.  Mixture should be light and airy - so beat it to this consistency (by hand, not with a mixer)  Let rest for 20 minutes in the fridge.

Brown the butter in a skillet.  Shape the frikadeller using a tablespoon against the inside of the bowl (tip the bowl slightly toward you) and form into oblong balls approx 7X5 cm.  Brown on both sides over high heat (2-3 minutes in total) and then reduce heat and cook about 10 minutes, turning them once in a while.

8oz s/r flour

2 tsp baking powder

5 oz light muscavado sugar

2 oz chopped walnuts

4 oz grated carrots

2 ripe bananas mashed

2 eggs

5fl oz sunflower oil

for the topping

6 oz full fat soft cheese

20z soft marg

4oz icing sugar, sifted

a few drops vanilla essence

preheat oven to 180C/359F/ gas 4, line deep round cake tin [8"], put all ingredeints in mixer and mix well until blended and smooth, pour into cake tin and cook for about 50 -60 mins or ntil well risen etc, leave top cool then ice.

from mary berry’s untilmate cake book page 292

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