½ cup of cider vinegar.
¾ cup of loosely-packed light brown sugar.
¼ cup of onion, peeled and chopped.
¼ cup of sweet red pepper, chopped.
½ cup of raisins.
1 tablespoon of garlic, chopped.
3 tablespoons of fresh ginger, peeled and chopped.
½ teaspoon of salt.
½ teaspoon of cayenne pepper.
6 pears, peeled, cored, and sliced quarter-inch thick.

Method:

In a suitably sized saucepan, bring the vinegar and sugar to a boil.

Add all of the other ingredients except the pears and simmer for 5 minutes.

Add the pears and simmer another 5 minutes before removing from the heat.

Allow to cool for 15-20 minutes, then transfer to a container and refrigerate up to 2 weeks.

Source: This recipe came from the pear recipes website.

List of ingredients:

4 ripe medium pears.
1 1/2 cups of water.
1 cup of hazelnuts, lightly toasted and peeled.
1 cup of sugar.
1/2 cup of maple syrup.
2 cinnamon sticks.
3 tablespoons of hazelnut liqueur.
3 tablespoons of melted butter.

Instructions:

Preheat oven to 350F.

Prepare the syrup by simmering sugar, maple syrup, water and cinnamon sticks for 10 minutes.

Remove from heat and stir in the hazelnut liqueur.

Add the hazelnuts and allow to soak for 4 minutes.

Strain off the liquid and pour it into an 8-inch square baking dish.

Roughly chop soaked hazelnuts and spread on a parchment lined baking sheet.

Toast in the oven for about 7 minutes or until golden brown.

Meanwhile, prepare the pears by peeling them, cutting in half and coring.

Pour the syrup over pears.

Roast the pears for 20 minutes or until they are soft when pierced with a tester.

To serve, place pear in a bowl, drizzle syrup over top and sprinkle with hazelnuts.

Source: http://www.hazelnutrecipes.org/hazelnut-roasted-pears.html

1 cup of figs.
1 cup of toasted coconut.
¾ cup of nuts.
1/3 cups of crystallized ginger.
1 cup of powdered sugar.
2 tablespoons of lemon juice.
¼ teaspoon of salt.

Method:

Combine the figs, nuts, salt, and ginger onto a chopping board.

Chop finely.

Place the lemon juice in a bowl and add the chopped fruit combination and stir.

Knead mixture into a paste on a board coated with powdered sugar.

Roll out thinly.

Cut dough into 1 inch squares.

Stack together in layers of three and sprinkle the coconut between the layers.

Source: Fig Recipes.

8oz self raising flour.
Pinch of salt.
2oz butter.
1oz sultanas.
1oz caster sugar.
5 Fl oz milk.

Preparation Instructions:

Heat the oven to 220C/Gas 7.

Lightly grease a baking sheet/tray.

Mix together the salt and flour, then rub in the butter.

Fold in the sultanas, sugar and then the milk to create a soft dough.

Move to a floured work surface and knead.

Pat out to create a round about 2cm thick.

Use a 5cm cutter to make small rounds and place on the baking sheet/tray.

Knead together what is left of the dough and create more scones to use it all up.

Brush the tops of the scones with a small amount of milk.

Bake for 12-15 minutes until risen and golden.
Cool on a wire rack and serve with butter and a jam of your choice.

Source: http://www.sconerecipes.co.uk/sultana-scones.html

1 pound of gooseberries.
1 ounce of butter.
Sugar, to taste.
1/2 pint of double cream.

Method:

Top and tail the gooseberries, rinse and drain them, then put them in a pan with the butter.

Soften the berries over a low heat for about 5 minutes. Once they are soft, mash them lightly with the back of a spoon.

Season with sugar, to taste.

Whip the cream until firm and fold it in to the gooseberries.

Chill before serving.

Source: http://www.gooseberryrecipes.org/gooseberry-fool.html

4 medium mangoes.
1 whole clove.
2 oz of vinegar.
½ cup of sugar.
½ cup of white wine.
1 tablespoon of ground ginger.
1 teaspoon of salt.
½ teaspoon of ground allspice.
½ teaspoon of cayenne pepper.
Pinch of ground cinnamon.

Preparation

Peel the mangoes and discard the middle pit.

Remove pulp and purée in a food processor or blender.

Add all of the remaining ingredients and purée until thoroughly combined.

In heavy saucepan, cook the mixture over low heat until reduced and thickened.

Remove from heat and allow to cool.

Strain mixture through a fine sieve.

Refrigerate for 8 hours or overnight to allow flavors to meld.

Source: This recipe came from the mango recipes website.

1 stick of butter and 2 tablespoons of butter (or margarine).
2 quarts of half-and-half.
4 medium eggs, lightly beaten.
3 cups of packed brown sugar.
2 tablespoons of vanilla.
¼ teaspoon of salt.

Preparation Instructions

Melt the butter in a large pan over low heat. When melted, add the brown sugar. Continue to stir until the brown sugar just begins to caramelize (takes approximately 15 minutes).

Add the half-and-half, eggs and salt. Turn the heat up to medium-low, and stir constantly.

Remove from heat when the mixture is very hot to touch and refrigerate until cold, then add vanilla.

Freeze in an ice cream freezer.

Source: This recipe came from the ice cream recipes website.

4 medium eggs.
2 cups of flour.
1 1/2 cups of sugar.
1 1/2 cups of chocolate chips.
1 cup of margarine.
1 cup of milk.
1/2 cup of whole wheat flour.
2 teaspoons of baking powder.
2 teaspoons of vanilla.
1/2 teaspoon of salt.

ICING:
1 cup of chocolate chips.
1/2 cup of softened margarine.
2 1/2 cup of sifted powdered sugar.
1/4 cup of milk.
1 teaspoon of vanilla.

Preparation Instructions:

Preheat your oven to 350F.

In a suitably sized bowl, sift together the flour, baking powder, salt and whole wheat flour.

In another bowl, beat butter and sugar until fluffy.

Stir in the vanilla and eggs.

Add the flour mixture to the bowl, alternately with the milk, mixing after each addition.

Stir in the chocolate chips.

Pour into greased or lined muffin pan.

Bake for 20 minutes.

Allow to cool completely and frost with the icing recipe if desired.

ICING:

Using your microwave, heat the chocolate chips, stirring as they begin to melt.

Stir until smooth.

Allow to cool.

In small bowl, beat the melted chocolate with softened margarine, sugar, milk and vanilla until creamy.

Source:

http://www.cupcakerecipes.us/chocolate-chip-cupcakes.html

2 cups of bread flour.
2 tablespoons of sugar.
½ teaspoon of salt.
1 tablespoon of butter.
1 tablespoon of milk.
¾ cup of water.
1 teaspoon of yeast.

Preparation Instructions:

Place all of the ingredients in your bread machine and press start or on.

Source:

This recipe came from the bread machine recipes website.

Ingredients:

4 egg yolks.
2 packets of dry yeast.
8 cups of all-purpose flour, sifted.
2 cups of lukewarm water.
3/4 cup of sugar.
3/4 cup of salt.
1/2 cup of butter.

Filling:

2 lbs of shelled ground nuts.
2 cups of sugar.
1 pint of Half-and-Half.
2 teaspoons of vanilla.
1/2 cup of butter.
4 egg whites, beaten.

Preparation Instructions:

Stir the yeast into water.

Mix the butter, milk, sugar and salt.

Add the egg yolks, yeast mixture and 2 cups of flour. Mix thoroughly.

Add the remaining flour and turn dough out on a floured surface.

Knead until smooth, elastic and does not stick to surface.

Place in a greased bowl and allow to rise for 60 minutes.

After rising, divide into 4 equally sized parts. Do not knead. Roll each piece to about 1/8 inch thick.

Spread with cooled filling.

Roll jelly-roll style and place seam down in a greased pan. Allow to rise for 60 minutes.

Bake at 350F for 45 minutes.

Filling:

Mix the milk, salt, margarine and sugar.

Heat slightly until margarine melts and sugar is dissolved.

Add nuts then to stretch mixture you can fold in beaten egg whites.

Source: This recipe came from the Croatian Recipes Croatia cuisine website.