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2 lbs Soaked Golden Raisins, Black Raisins and Dried Cranberries
1 lb Soaked Christmas Fruits or candied cherries and lemon peel
1 lb unsalted butter (at room temperature)
3/4 lb brown sugar (I used organic brown coconut sugar)
14oz of Sifted All Purpose Flour
1 tsp Baking Powder
2 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp of Clove Powder
A Pinch of Salt
1 1/2 tsp Vanilla Essence.
2 1/2 Cups of Molasses
1 tsp Almond Extract
1 Cup of chopped Walnuts or Peanuts
11 Eggs at room temperature
First dice fruits and then soak all fruits in brandy, port and rum of equal amounts. Please ensure that the fruits are covered with the alcohol.This can be done 1 month to 6 months prior to baking the cake.
Whip butter and sugar in and electric mixer until it doubles in volume. Add molasses, then eggs (one at a time), then spice, then chopped walnuts, then baking powder and add fruits.
Pour batter into a (oil and flour) 9″ cake pan. (Of it is a non stick pan, this does not apply). You should have enough batter for two 9″ cake pans and one smaller cake pan.Bake at a 300F for 1 hour and 30 mins. Cool and remove from cake pans.
Pour some additional port of rum (No more than 1/2 cup) on the finished cake.
1 Bag of (pre cooked or raw) Crab Claw
1/4 Cup of minced garlic
1/2 Cup Unsalted Butter
2 Tsp of pesto Sauce
2 Tsp smoked paprika
2 Tbsp of white wine
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