HGG Community Forums

Here's my first contribution, it might seem like a lot but it is pretty easy and it is impressive looking!

Fruit Flan
Cake
1/2 cup butter or margarine
1/2 cup sugar
2 eggs
1/4 tsp salt
1 1/2 tsp baking powder
1 cup flour (I'm Canadian so I just use all purpose)
1/4 cup milk
cream butter and sugar, add eggs, and mix to combine. Add baking powder and salt. Add milk and flour mix to combine. spread into a greased AND floured flan pan (if you have one) or just a round pan.
bake at 350f for 15-20 minutes, until a toothpick come out clean. Let cool completely before removing from pan

Filling
8oz (1 cup) Cream cheese
1/3 cup sugar
1 tsp lemon juice
1 tsp vanilla
Mix well, and spread over cooled cake.
Top with a variety of fruit (canned and fresh both work fine)

Glaze
2tbsp apricot jam or apple jelly
1 1/2 tsp water
melt together and brush over fruit.

Keep chilled until almost ready to serve

My Grandma's Pumpkin Pie

1/8 tsp salt
2/3 cup sugar
1 tsp cinnamon
¼ tsp nutmeg
½ tsp ginger (we add a bit extra)
½ tsp cornstarch
1 2/3 cups evaporated milk (1 can)
1 ½ cups mashed pumpkin
Blend well in blender, bake in uncooked pie crust until barely set in center (it should still jiggle a little bit when touched like a cheesecake would, if you're not sure bake a little longer to be safe).

This makes one large pie or multiple smaller pies

This is a traditional Scottish scone recipe. I live in the UK now and make it for our English friends, and they all love it.

Ingredients:
8oz/250g or two cups of self raising flower (Or "all-purpose" flour with 3 teaspoons baking powder in North America)
1 oz/25g (¼ stick) of butter or margarine.
¼ pint (140ml or half to ¾ cup) sour cream
One beaten egg
Pinch of salt
Method:
Preheat the oven to 400F/200C/Gas Mark 6.
Sift the dry ingredients together and then rub in the butter. Pour in the sour cream and then the beaten egg in the centre of the mixture and mix to obtain a soft elastic dough. Turn out onto a floured surface and roll out to about ½ inch (1.2cm) thick. Prick over with a fork and cut into small rounds with a cutter about 1½ inches (3.8cm) in diameter. Bake in the preheated oven for 10-15 minutes.
Scones are delicious if served warm. Cut in two and spread with butter and/or jam (preserves) to add even more flavour and moisture.

**I always add something different to this recipe, like a teaspoon of vanilla, orange peel, cherries & almond extract, or raisins - there are lots of things you can do to make them just a little more special.

Also! Clotted cream is rare in America, but it is amazing on scones with jam as well! I believe there are ways to make it at home but have never tried it.