2oz glacé cherries chopped
½ pint cold tea
7oz polyunsaturated margarine
2oz ground almonds
10oz wholemeal flour
2tsp baking powder
2tsp mixed spice
3 eggs beaten
grated rind of one lemon
2oz blanched almonds chopped
Put all the dried fruit into a bowl, cover it with the cold tea and leave the fruit to plump up overnight.
Cream the margarine and ground almonds until the mixture has lightened in colour.
Sift the flour, baking powder and mixed spice into a bowl and gradually add the eggs and half the flour mixture to the creamed mixture.
Fold in the lemon rind and mixed nuts. Carefully fold the remaining flour into the fruit mixture to make a soft dropping consistency.
Pour the mixture into a greased and lined 20cm/8inch cake tin.
Bake the cake at 325ºF/170ºC/gas mark 4 for one hour.
Then reduce the heat to 275ºF/140ºC/gas mark1 for a further 1 – 1 1/4hours.
Cover the top of the cake with greaseproof paper if it is browning too quickly.
Test the cake in the usual way to see if it is done. When done leave in the tin to cool 2 hours before turning out.
To store the cake wrap in foil or leave it one day to mature and then freeze it.
4 c. sliced apples
1/2 c. frozen apple juice concentrate, undiluted
2 t. cornstarch
1 tsp. cinnamon
Mix apples and all ingredients until well coated
Pour into pastry shell and top with pastry.
Bake at 425 degrees for 40 to 45 minutes.
Note: Apple juice will have sugar if you’re not careful, so if you go this route, don’t forget to test
2 c. peeled and sliced apples
1 1/2 c cranberries
1 c. splenda granulated (or equivalent)
1/3 c. flour
1/3 c. chopped nuts
1/4 c margarine (melted)
1/2 c. splenda granulated (or equivalent)
1/4 c. oats
Preheat oven to 350F
Combine ingredients for filling and add into an ungreased pie plate
Combine topping except margarine, then gradually add margarine mixing well. Sprinkle over filling.
Bake for 45-55 minutes or until apples are tender.
1 (9 inch) pie shell
6 packets granulated artificial sweetener (or equivalent)
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk
Preheat oven to 350 degrees F (175 degrees C).
Whisk egg, sweetener, and pumpkin pie spice until well blended, about 2 minutes.
Add pumpkin and milk to egg mixture, and stir until smooth.
Pour mixture into pie shell.
Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.
1/2 c. slivered Almonds
1/2 c Unsweetened Coconut flakes
1 Banana (sliced)
2 Tablespoons Sherry
Fresh Mint (garnish)
Preheat your oven to 325 and spread the almonds onto a baking sheet, bake until golden. Transfer to a plate to cool.
Add the coconut to the sheet and bake until golden. Cool this on a plate.
Cut the pineapple into cubes.
Cut each orange into sections and add to pineapple cubes along with the apples, banana and sherry. Gently mix.
Divide mixture into separate bowls and sprinkle almonds and coconut over the top.
1/2 c. unsweetened orange juice
24 unsweetened strawberries
Stevia or other sweetener to equal 2 tsp. Sugar
Blend in blender and freeze until firm.
1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
4 packets splenda (or to taste)
Whisk dry ingredients very well to get out all lumps.
Add water and vanilla and continue mixing until proper consistency.