Preparation Soften gelatin in cold water. Heat 1/2 cup (125 ml) cranberry sauce and dissolve gelatin in it; cool. Add powdered sugar and remaining ...

COMBINE water, yeast in large mixer bowl. Let stand for 5 minutes or until mixture looks creamy. Add evaporated milk, honey, 1 tablespoon butter and ...

Add currants when molding for second time. Bake in slow ...

1. Preheat the broiler. Arrange the graham crackers side by side on an oven-safe plate (such as ceramic). You can also use a baking sheet. 2. Stack ...

(For a 18cm-cake tin) Grease and line the base and sides of the tin and grease the paper lining. Mix the sultanas, currants, raisins, peel, ...

Bake in moderate oven until light brown; do not roll but drop a teaspoonful of the mixture about 4 inches apart in well buttered ...

Pastry Place the flour in a mixing bowl, cut the butter into small pieces, rub the flour and butter rapidly between the tips of your fingers. Add ...

1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch. 2. Add the condensed milk, ...

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until ...

Preheat oven to gas mark 4/ 180°C/ 350°F, and grease two baking trays. Sift flour, baking soda and baking powder together. Cream together caster ...