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redwall food and drinks

Seaweed Grog (Non-Alcoholic)
1 liter ginger ale
2 cups orange juice
2 tablespoons lemon juice
2 teaspoons salt
Mix the ingredients in a pitcher (you can add more or less salt if you wish). Enjoy!

Strawberry Cordial
Plain Seltzer Water
Strawberries
Sugar
Confectioner's Sugar
Whipped cream
Heavy Cream
Pour seltzer into a large pitcher. On stove, heat up strawberries until soft. Pour them out into a strainer over a bowl. Smash them up with a spoon until very mushy and soft. Then add the pulp and the juice to the seltzer. Pour about 1 cup of granulated sugar (more or less, according to taste) into the seltzer container. Mix well, then put in about 1 handful of confectioner's sugar. Stir well again. Pour in about 1/2 cup (more or less, according to taste) of heavy cream, and stir slowly. Chill for about 1/2 hour or longer, then take out and put some whipped cream on top. Enjoy!



Mint Tea
water
mint leafs
whole cloves
apple juce
honey
Set the water to boil. When is boiling add the mint leafs and cloves.(The amount of mint leafs and cloves is varied to taste, the more the stronger) Next add the apple juce and mix it in. Last put some in a glass and add honey to taste then mix it in. the amount of tea depends on how much water you put in.



Cowslip Cordial
20 ounces of Sprite
10 ounces of grape juice
10 ounces of orange juice
a tad bit of lime juice
Mix them all together and stir. Serves 5. Great cold over ice.

Summer Ale
Cherry extract
Strawberry Extract
Grape Juice
Soda (Cola)
Sugar
Pour about half of a cup of the grape juice and half a cup of soda. Mix a ML. of Cherry extract and a few drops of the Strawberry extract. Mix a small pinch of sugar if you fill necessary, stir and enjoy.



Nameday Cordial
One pack of Pink Swimmingo Kool-Aid.
One can of [frozen] orange juice.
One cup of sugar *Optional*
Mint leaves
Strawaberries
Makes 1/2 gallon of Nameday Cordial. Mix orange juice and drink/stash/throw away, whatever, do it to 2/3 of the orange juice. Pour Kool-Aid flavoring in the remaining 1/3 of orange juice. Add the one cup of sugar as indicated on the package. Then add water to fill the 1/2 gallon pitcher. Stir and enjoy. You can put this in a punch bowl and garnish it with mint leaves and sliced strawaberries if you want it too look very Redwallish.


Damson Cordial
3 1\2 cup red damsons
1 1\2 cup club soda
1 tbl. lemon juice
1\6 cup sugar
1 cup cranberry or strawberry juice
A Juicer
Juice damsons, and boil juice
Add sugar and lemon juice
Cool juice
Add Cranberry, or strawberry juice, Club soda and if you would like, another 1\2 cup seltzer water if too tart.
Cool, serve, enjoy.


October Ale
16 oz. Soda (Cola)
8 oz. Grape Juice
1 tsp. Sugar
1 tbsp. Lime Juice
Mix Grape juice with soda, slowly, so as not to make too much fizz. Then add in the sugar. Heat for fifteen seconds, and then stir till sugar dissolves. Add in lime juice, then stir again. Chill till ready to serve. Will fill about six medium size serving glasses.


Shrew Beer (Non-Alcoholic)
Root Beer
Sugar
Whipped Cream
Lemon Juice
Chocolate Syrup
(optional)Ice Cream
Pour the root beer then put 1 or 2 spoons of sugar (doesn't matter) then put a spoonful of whipped cream next poor some lemon juice than put chocolate syrup on the top and stir or whatever you do to stir it for 1 minute. This stuff tastes great with ice cream it does not matter if you mix the ice cream in or not. if you did mix it in do it for atleast 3 minutes 5 at tops.


Mint Tea
2 quarts boiling water
10 regular tea bags
1 1/2 cups sugar
Fresh mint sprigs
3 tablespoons lemon juice
Pour boiling water over tea bags cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in sugar, 10 mint sprigs, and lemon juice cover and steep for 25 minutes. Strain and cool. Serve over ice. Garnish with mint sprigs. Yield: 7 1/2 cups.



Strawberry Fizz
Ingredients:
Ice
2 liters cranberry gingerale
whipped cream
strawberries
Sugar Directions:Take some ice and fill a blender 3/4 of the way with it, pour in ginger ale almost to the top of the ice, fill a half of the space left with whipped cream and strawberries, Blend until well mixed. To top, use whipped cream and sliced strawberries rolled in white sugar. Sugar can also be added to the drink itself if desired.A cold variation of the strawberry fizz, to make fizzier add more ginger ale and less or no whipped cream, and vice versa. It can be tailored to your tastes.


Strawberry Fizz
Ingredients:-Strawberry juice (available at a lot of fruit markets)-Club soda-Cream (any kind)-StrawberriesDirections:Pour the strawberry juice into a cup, or whatever you will be drinking it out of. Mix in club soda (Not too much). Stir together for about 30 seconds. Add a dash of cream and stir for about a minute. Chop up strawberries into slices, then put them in the drink.Put the whole business in the REFRIGERATOR, not freezer, for an hour or so, so it can become cold, just like in the cellars of the good old abbey.Enjoy!






Wild Blueberry Scones
1 cup of wild blueberries
2 1/2 cups flour
5 tablespoons sugar(more needed to sprinkle on top)
2 teaspoons baking powder
dash of salt
1 stick of butter (8tbs.)
2/3 cup milk
Heat oven to 425 degreese. In a bowl mix the dry ingreedients. Add butter and blend with two knives or a pastry cutter untill it is crumbly. Stirr in blueberries and add milk. Mix batter untill it clings together. With floured hands, form into balls about 1/2' thick and 2 1/2' to 3'in diameter. PLace on greased cookie sheet or parchment paper and sprinkle generously with sugar. Bake for 10 to 13 minouts or untill golden brown. Makes about 11 scones. Note: You may wish to spread honey or Tamello De Fformelo Tussock's scone topping found with the Strawberry Scones recipe in this desserts category.

Apple Turnovers
1 package of active dry yeast
1/4 cup of warm water
Half a stick of butter
1 cup of milk
6 tablespoons of sugar
1/2 teaspoon of salt
4 1/2 cups of flour
Filling:
1/2 cup of apple butter
3 tablespoons of chopped apple
1/2 teaspoon of cinnamon
1/2 teaspoon of cornstarch
In a large bowl, dissolve the yeast. Let it stand for 5-10 minutes In a saucepan, cook the milk and butter in low heat until the butter is melted. Stir into the yeast and water. Let it stand for three minutes. Stir in the sugar and salt. Add the flour gradually until dough forms. Knead the dough for about 10 minutes. Place in bowl and cover for about 1 hour. To make filling, blend all the ingriedients until well mixed. Punch the dough and roll it out. Cut them into 4" squares. Spread filling into the center of each square and fold into triangles. Pinch their edges. Place triangles on a greased baking sheet and cover for 30 minutes. Preheat the oven to 425 F. Bake pockets until golden--about ten minutes. Yield: 5 turnovers. You might want to substitute other jams and fruit for the apple.
Great Hall Cake
Two cups of Arrowroot and Pollen Flour (Wheat Flour)
Chopped Chestnuts
Honeyed Damsons
Sugared Violets
Raspberries
Flaked Beechnuts
Dried Plums
Rosehip Syrup
Wild Buttercup Cream (Meadow Cream)
Blackberry Cream
Almond Paste
Half a cup of Greensap Milk (Soybean Milk, or a regular cup of cow's milk)
Candied Maple Leaves
4oz.(125g) Butter
4oz.(half cup) Sugar
2-3 eggs
pinch of salt
pinch of baking soda
Mix the butter and sugar together until creamy. Then, put in the flour, salt, and baking soda. Mix together. Pour in the milk and mix. Add half of the flaked beechnuts and about 10 honeyed damsons. Mix. Take your pan, and butter it. Place the raspberries and the honeyed damsons in neat lines. Bake in a 350 degree oven. Repeat to make two cakes.
Once they are firm and cool, slice each cake longways two times. On the bottom layer of the first cake, spread some rosehip syrup lightly across it. Put the sugared violets on it. Place the next layer (of the first cake) lightly on top and spread with blackberry cream. Sprinkle with candied maple leaves. Next layer (of the second cake) placed lightly on top, and spread with almond paste and scatter the rest of the flaked beechnuts on top. The last layer, spread wild buttercup cream on top, some chopped chestnuts, and some rosehip syrup to give it a light pink color. This is very sweet, so drink some milk with it.

Meadowcream
1/3 C Cream
1/3 C Butter
1/3 C Honey
1/4 C Sugar
Blend all ingredients in a medium bowl with a fork of whisk. Amounts may need to be adjusted depending personal taste and desired thickness. Chill. Serve over EVERYTHING!
Scones
1 3/4 cups Flour
2 1/2 tsp. Baking Powder
6 tbsp. Sugar
1/2 tsp. Salt
18-20 tbsp. Heavy Cream
Preheat oven to 425 F. Mix dry ingredients together, then add heavy cream four tablespoons at a time, stirring well after every four tablespoons. Make sure the cream and the dry ingredients are mixed well. Shape into 3 inch balls (Don't shape too much, just enough so that the Scone stays together. Otherwise they lose their unique scone-shape) and set on a cookie sheet about 3 inches apart from each other. Bake for 10-16 minutes. Makes around 12 Scones. ~~Enjoy!!Note: This is a recipe for plain Scones. But you can add dried fruit, nuts, chocolate chips or pretty much anything you want. I recommend around half a cup of whatever you choose.
Abbot Durral's Seventh Season Cake
4oz.(125g) Butter
4oz.(half cup) Sugar
2-3 eggs
8oz (1half cups)S.R flour
pinch of salt
Milk to mix quarter or pint half cup or less
Runny honey
Crystallised fruit
Marzipan
Meadow cream
Crystallised rose leaves(pink)
Candied chestnuts
Other crystallised petals
Crystallised rose petals and other petals:
Pick the pink rose Petals.
Coat them in beaten egg white.
Sprinkle sugar on the petals.
Shake of execs sugar.
Do the same with other petals, even leaves and fruits Candied Chestnuts:
Fill a bowl up with water and sprinkle in sugar.
Put in more and more sugar till the water won’t soak up any more.
Peel the Chestnuts
Put in the Chestnuts.
Leave them in there for 3-4 days and put in more sugar each day.
Bake the Chestnuts. Making the Cake:
Soften the butter, warming it if it at all hard, but do not allow it to melt.
Beat well with the sugar, using a wooden spoon, until the mixture is white and light and the sugar no longer feels gritty. The honey should be mixed in with the butter.
Beat the eggs in one at a time, add flower if the mixture shows signs of curdling.
Stir in the flower, milk, and salt.
Add crystallised fruit. Decorating the Cake:
Roll out the marzipan quite thick and drape over the top of the cake.
Trim round the edges leaving only a little bit hanging down.
Cover the marzipan with meadow cream.
Role left over marzipan into 7 balls and cover them with pink crystallised rosepetals.
Decorate the top of the cake with crystallised leaves, fruits and candied chestnuts.
Place the 7 balls on top of the cake.

Goody Stickle's Apple Pie
One piecrust mix(10 or 11 oz) CREAM FILLING
1/3 cup sugar
2 tablesppons flour
1 cup milk
3 egg yolks
1 tablespoon butter or margearine
1/2 teaspoon vanilla extract REST OF FILLING
2 pounds tart cooking apples
1 tablespoon lemon juice
2 tablespoons butter or margarine
2 tablespoons sugar
a dash of nutmeg
3/4 apricot preserves
1 egg yolk
1. Prepare crust as package directs, form into a ball. On a lightly floured pastry cloth with a rolling pin, covered with a stockinette, roll 2/3 of the pastry to form a 12 inch circle. Use to line a 9-inch pan, refridgerate with the rest of the pastry.
2.In a small saucepan combine the sugar and the flour under the heading CREAM FILLING. Mix it up, and add the milk. Stir it in, and heat the mixture, stir,bring to boiling, stir, then reduce heat. Stir intil slightly thickened, about 1 minute. In another bowl beat the egg yolks slightly. Beat some of the hot mixture into yolks.
3.Pour back into saucepan and stir. Add butter and the vanilla. Turninto bowl to cool. Core, pare and slice the apples. Sprinkle with lemon juice. In skillet heat the butter with sugar and nutmeg. Add the apples. Sautee, stirring occasionaly.
4.Cook until almost tender, about 5 minutes. Remove from heat. Melt apricot preserves. Preheat fire or oven to 450 degrees farenheit. Turn filling into pie shell and spread evenly. Arrange the apple slices on top, mounding slightly in the center. Spread with apricot preserves.
5.Roll out rest of pastry to form a ten inch circle. With knife, cut into 12 stripes, each a 1/2 inch wide. Slightly moisten rim of pie shell with cold water. Arrange 6 pastry stripes across the filling press ends of rim of pie shell. Trim the ends if necessary.
6.Arrange the rest of stripes at right angle to the first strips, to form criss cross. Bring overhang of the pastry up over the ends of strips crimp edge.Mix egg yolk with one tablespoon of water brush on crisscross, but not the edge. Bake fourty minutes or until golden. Serve warm. Serves 8 creatures.
Sugar Crumpets
1 C shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 t cream of tarter
1 t baking soda
1/2 t salt
2 t sugar
2 t cinnamon
Preheat oven to 400 degrees F Beat the shortening, 1 1/2 C sugar, and eggs together in a large bowl until thoroughly blended. Stir in the flour, cream of tarter, baking soda and salt. Roll dough into balls the size of small walnuts. Roll balls in a mixture of the cinnamon and sugar. Place about 2 in. apart on an ungreased cookie sheet. Bake 8-10 min. until lightly brown.Let cool before serving.
Honeyed Apples
Four baking apples
Sultarns/raisins
Honey
Take the core out of the apples and fill with sultarns,raisins and honey. Coat in honey and bake for 10 mins. Remove and leave to cool.
Crystalized Fruits
1 1/2 of a Cantalope
1 1/2 of a Honeydew
1 Small Watermellon
Strawberries (about 12)
Grapes (Green, about 12)
Cherries (Nutness, about 12)
1/2 Cup Honey
1/2 Cup Sugar
Ball or dice (your choice) cantalope, watermellon, and honeydew. Pull stems off grapes and cherries and take the leaves off the stawberries. Drain juice. Pour Honey in bowl and add fruit. Mix until covered in honey, drain honey. Sprinkle on sugar.
Cream Pudding
1 c. sugar
1 env. Knox gelatin
1/4 tsp. salt
1 1/4 c. milk
1 tsp. vanilla (optional)
2 c. heavy cream, whipped
Thoroughly mix sugar, gelatin and salt add milk. Stir over medium heat until gelatin and sugar dissolve. Chill until partially set. Add vanilla. Whip until light and fluffy. Fold in whipped cream. Pile into 1 1/2-quart mold or bowl. Chill until firm (at least 4 hours). Serves 8.

Maple and Mint Cream Pie
1 pie shell
2 packages vanilla pudding
Mint extract
Maple syrup
1/2 cup crushed mint leaves
Extra pie dough
1 large clean maple leaf
Set out pie shell. Put vanilla pudding in a large bowl. Mix in, slowly, the mint extract and maple syrup. Chill for about 1/2 an hour. When chilled, put in pie shell and pour crushed mint leaves on top, along with some more maple syrup. Put large clean maple leaf over center of pie. Make 2 shapes of maple leaves from the extra pie dough. Lay on top of pie, but not on the leaf. Chill for at least another 1/2 an hour, or until cold and ready to eat.
This recipe was contributed by Rachel Smucker.
Bunfold's Meadowcream Cake
Yellow cake mix
Vanilla frosting
Seedless (if you can find it) strawberry jelly
Cool whip or whipped cream
fresh fruit or nuts
Buy a box of Yellow cake mix and prepare according to directions. When cake has baked and cooled, slice into three circles. Layer the first cake circle with seedless strawberry jelly. Enough to cover suface, but more or less according to taste. Mix a thrid of a can of vinlla frosting with a big tub of whipped cream or Cool Whip. Spread mixture over second cake cirle, and press all three cake circles together. Frost cake with remaining frosting mixture. Leave plain or decorate with fresh fruit and nuts. Refiderate any unused portions of cake and frosting. Happy snacking!
Candied Nuts
Ingredients:
1 Tb egg white
2 Cups nuts(Walnuts or chestnuts work best)
1/4 cup sugar
1 Tb cinnamon
Heat oven to 300. Place nuts in a small bowl with egg white and stir until they are completely coated with the egg white. Then mix the sugar and cinnamon together and sprincle over the nuts and stir until the nuts are completely coated in the sugar mixture. Spread on a cooke sheet and bake for 30 minutes.

Strawberry SconesDough
1 cup strawberries
2 1/2 cups flour
4 T. sugar
2 tsp. baking powder
dash of salt
6 T butter
2/3 cup of milk Topping
1 cup heavy cream
1/4 cup sugar
1 tsp vanilla
Heat oven to 425 degrees. Dice strawberries and set aside. In a bowl, mix the dry ingredients. Add butter and blend until it is crumbly. Stir in strawberries and toss. Add milk. Mix with fork until it holds together. With floured hands form into two ba! lls. Roll on floured surface into 2 circles 1/2 inch thick. Cut (like a pie) into 6 or 8 slices each. Place on greased cookie sheet and bake for 10 to 12 minutes, or til golden brown. While scones are baking ,whip the cream, sugar and vanilla in a cold bowl, until stiff. Serve warm with whipped cream.

Rolled Wheat or Oat Cake
1 c. quick oats or wheat
1¼ c. boiling water
½ c. shortening or margarine
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/3 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. soda (baking)
1 tsp. vanilla --TOPPING:--
1 c. brown sugar
½ c. evaporated milk
4 tbsp. melted butter
1 c. nuts
1 c. coconut (optional)
Mix oats and water. Let stand 20 minutes. Cream together margarine and sugars. Add to oat mixture. Add eggs. Mix together and add flour, salt, cinnamon, soda and vanilla. Bake in greased 9 x 13 inch pan at 350 degrees for 30-35 minutes. Topping: Cream sugar, milk, butter, nuts and coconut. Spread over warm cake. Put under broiler for 3-5 minutes.

Currant Scones
2 cups cake flour
2 cups bread flour
1 tablespoon baking powder
1/4 cup (1/2 stick) butter, plus extra for greasing pan
1/4 cup sugar
2 eggs
1/2 cup milk
1/2 cup currants
1 tablespoon sour cream
1 egg yolk
1-2 teaspoons water2 cups cake flour
2 cups bread flour
1 tablespoon baking powder
1/4 cup (1/2 stick) butter, plus extra for greasing pan
1/4 cup sugar
2 eggs
1/2 cup milk
1/2 cup currants
1 tablespoon sour cream
1 egg yolk
1-2 teaspoons water
Sift cake flour, bread flour and baking powder into bowl. Beat butter and sugar until creamy. Add eggs and 1/4 cup milk. Add flour mixture, and partially mix. Add remaining 1/4 cup milk, currants and sour cream, and mix dough lightly but thoroughly. Roll out dough 1/2 inch thick and cut into 2-inch rounds. Place on lightly greased baking sheet. Beat egg youlk and water, and use to brush top of scones. Bake at 350 degrees until golden brown, about 25 minutes. Makes 30 sconesSift cake flour, bread flour and baking powder into bowl. Beat butter and sugar until creamy. Add eggs and 1/4 cup milk. Add flour mixture, and partially mix. Add remaining 1/4 cup milk, currants and sour cream, and mix dough lightly but thoroughly. Roll out dough 1/2 inch thick and cut into 2-inch rounds. Place on lightly greased baking sheet. Beat egg yolk and water, and use to brush top of scones. Bake at 350 degrees until golden brown, about 25 minutes. Makes 30 scones
Cherry Crumb Cake
1 can cherry pie filling
½ c. melted butter
1 white cake mix
½ c. pecans
1 tsp. lemon juice
Spread pie filling in bottom of pan. Sprinkle lemon juice on top of pie filling. Mix cake mix, butter and pecans together in mixing bowl. Sprinkle over pie filling. Bake at 350 degrees for 40-50 minutes.
Blackberry Tarts
4 c. blackberries (or dewberries)
Sugar to taste (I use 2/3 c.) TART SHELLS
3 c. flour
1 tsp. salt
1 c. shortening
7-8 tbsp. water
Prepare washed berries with sugar, set aside. Preheat oven to 350 degrees. Sift flour and salt. Cut in shortening. Add water 1 tablespoon at a time, tossing with a fork. Shape dough into 2 balls. Roll out and cut out circles big enough to fit in your muffin pan. This recipe should make 24 muffin size tarts. Fit the dough circles into muffin pan like small pies. Fill with berries. Bake for about 35 minutes or until pastry shell is lightly browned.

Rose Pudding
petals from a fully opened rose
4 level T corn flour
1 pint milk
2 C sugar
3/4 t ground ginger
3/4 t cinnamon
1 quart cream
pinch of salt
10 dates pitted and chopped small (optional)
1 T pine-nut kernals (optional)
Boil the rose petals in water for 2 minutes.
Press the petals between kitchen towels under a heavy weight.
Put the corn flour in a saucepan & SLOWLY stirr in the milk.
Put the pan on to heat and warm until the mixture starts to thicken.
Pour the mixture into a blender, add sugar, cinnamon, and ginger,
and rose petals.
Blend until smooth.
Blend in cream and salt then return the mixture to the saucepan.
Heat and stir until the mixture is like thick cream.
Stir in dates and pine nut kernals and heat for 2 more minutes.
Pour into glasses and leave to cool. STIR TO KEEP A SKIN FROM FORMING! OPTIONAL:
Dip in honey. Sprinkle cinnamon, nutmeg on top.

Sweetmeats
Fruit(of any kind)
1 cup sugar
1 cup water OPTIONAL:
Honey
Cinnamon
Ground nutmeg
Slice the fruit if it needs slicing
Mix the sugar and water together and boil
Pour sugar syrup over the fruit OPTIONAL: Dip in honey. Sprinkle cinnamon, nutmeg on top.
'Unny Bugs
How ever many apples you want
1/2 cup honey
1/2 cup caramel
Peel the apples into a continuous strand of peel about an inch thick. Then slice, into sixteenths, or close to that number. Cut the strip of peel at 3 inch intervals. Dip half of the cut into honey. Dip the other half into caramel. Lay these peel cuts on to the apple slices and put into the REFRIGERATOR, not freezer. Wait until the caramel and honey cool and thicken so it sticks to the apple slices. Eat and enjoy.
MarchpaneAlmond paste ingredients:
1lb almonds or filberts
2 cups sugar
1 cup water
6to8 tablespoons orange juice
few drops rosewater(optional) Marchpane:
1 egg white
1 cup almond paste
1 1/2 powdered sugar
lemon juice
For almond paste:Grind almonds.Cook sugar and water to 240 degrees in a large heavy pan.Add orange juice, rosewater, and ground nuts, stir until thoroughly blended. Marchpane:Whip the egg white until fluffy then work almond paste in gradually.Add powdered sugar(use some extra to make it more workable). If it becomes too thick then work in some lemon juice drop by drop.
Pear 'n Cranberry CobblerFilling
1/2 cup light corn syrup
1/3 cup Granulated sugar
1 tablespoon cornstarch
1-1/2 cups fresh cranberries
2 medium pears, sliced Topping
3/4 cup all-purpose
1/2 cup granulated sugar
1/3 cup (5-1/3 tablespoons)margarine
1 cup oats uncooked
1/4 teaspoon almond extract
one egg slightly beaten
Heat oven to 400'F. Grease 9-inch square or round baking pan. For filling, combine first 3 ingredients in medium saucepan stir in cranberries. Heat to a boil reduce. Simmer 5 minutes, or until cranberries pop open, stir in pears. Pour into pan. For topping, combine flour and sugar cut in margarine until! crumbly. Stir in oats mix well. Add egg, mix until moistened. Crumble over fruit. Bake 30 to 35 minutes or until top is golden brown. 6-8 servings.
Mint Pancakes
2 Cups Flour
2 tablespoons of baking powder
1/4 Cup Sugar
2 large eggs
2 tablespoons Vegetable oil
1 1/2 Milk
1/4 teaspoon mint extract (or some crumbled mint leaves if you like)
Put all of the ingredients in a bowl and blend into a smooth mixture. Pour small patties of batter into a frying pan (batter will be runny so leave room so the pancakes will not run together) and cook on one side until batter bubbles then flip. Cook until both sides are brown

Dibbun's Delight
1/2 cup oats
2 tbsp. butter or margarine
1 tbsp. brown sugar
pinch of cinnamon(optional)
Put oats into bowl, then mix brown sugar in with them. Mix cinnamon in oats if you like. Melt butter over stove until fully melted, then mix into oat mixture. Eat.

Candied Fruits
Strawberries
1 Apple, cored, peeled, and sliced
1/2 cup sugar
1 ( possibly 2 ) tablespoons water
Cut off the tops of the strawberries if you don't want the leaves. Mix sugar with water in a small dish or bowl. Dip strawberries/apples 1 at a time in sugar water. Cover with sugar or leave plain. Set on paper towel to dry. Enjoy!
If you have more than 1 apple or a heck of a lot of strawberries, you may want to double the sugar and water.
Damson Jam
36 prune damsons
1 orange, quartered and seeded
sugar
Pit damsons do not peel. Put damsons and orange through medium blade of meat grinder. Measure pulp into a large pot add equal amount of sugar. Cook over low heat stirring until sugar is dissolved bring to boil boil. Stirring occasionally for 10 minutes or until jelly stage. Pour into hot sterilized jar seal immediately.

Grumm's "Asperamend"
1 cup honey
1 cup plums and apples
1.5 cups rolled oats
2/3 cup water
honey
Cover fruit with honey. Let sit in a bowl. Combine oats,water,and milk. Consistency should be of oatmeal. Cook at 350 for 4 to 6 minutes.Add honey. Stir. Spoon onto cookie tray. bake for 10 to 14 minutes or until golden- brown, like scones.

Honey Apples
1/2 cup honey
2 tablespoons vinegar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 medium cooking apples, not peeled, cored, and cut into 1/2 inch
rings
Mint leaves
Cinnamon sticks
Combine honey, vinegar, salt, and cinnamon in a large skillet, and bring to a boil. Add apple rings, reduce heat and simmer 8-10 minutes, turning apples once. Let cool slightly, and garnish with mint leaves and cinnamon sticks. Yield: 8 servings
Baked Apples
4 large baking apples, peeled and cored
1/4 firmly packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 tablespoon and 1 teaspoon butter or margarine
1/2 cup apple juice
Place apples in an 8-inch square baking dish. Combine brown sugar, cinnamon, and nutmeg spoon about 1 tablespoon sugar mixture into the cavity of each apple. Top each apple with 1 teaspoon butter. Bring apple juice to a boil. Pour juice into baking dish. Cover and bake at 400 degrees F for 25 to 35 minutes, basting occasionally with apple juice.
Meadowcream
2 15.25 oz. cans of peaches
1 container of Cool Whip
Drain the cans of peaches,put syrup in a small bowl. Mix the Cool Whip and peaches in a medium bowl. Stir together gently.Then mix in 7 tablespoons of the syrup.Last chill until ready to serve. Optional: If you wold like you can only use one can of peaches and put in other fruits.
Shrewcake
6 egg whites
pinch of salt
1 1/2 cups white sugar
1/2 cup dried blackberries, raspberries, elderberries[or any dried fruit]
2 tsp. cornstarch
2 tsp. vinegar
1/4 tsp. vanilla
1.Beat egg whites add salt until stiff 2.Continue beating, add half of sugar slowly until dissolved 3.Combine other half of sugar and cornstarch and beat into eggs 4.Fold in vinegar and vanilla, dried berries 5.Sparay and cover a cookie sheet with waxed paper 6.Put mixture on paper in large circle shape 7.Preheat oven to 300, turn down to 250, bake until crisp 8.Let cake cool in oven 9.Turn upside down, peel off waxed paper 10.Cover with flavored icing 11.When icing has hardened, cover in honey

Candied NutsIngredients:
sugar
water
nuts (any kind though a Redwaller would use chestnuts)
1. Mix the water and sugar up.
2. Heat in microwave (or on stove) until you have sugar water and it is a bit sticky.
3. Mix nuts in. Take out. Top with brown sugar, regular sugar, or leave plain.

Golden Honey SnucleIngredients:
Nuts (of any kind)without shells.
Honey
Sugar
1.put nuts on a plate.
2.take nuts and dip completely in honey
3.put in sugar
4.put back on plate and put in fridge for 1 hour.
5.enjoy

Goody Stickle's Strawberry Fruit
FlanIngredients:
1/2 c Unsalted margarine
2 tb Unsalted margarine
3/4 c Sugar
2 Eggs
2 tb Evaporated milk
1/4 ts Vanilla
1 1/4 c Flour
2 ts Baking powder
1 lb Fresh strawberries (or more)
3 tb Sugar
1 pk Red transparent glaze
In small bowl, mix margarine, sugar and eggs until creamy. Add evaporated milk and vanilla.
In another bowl, sift flour and baking powder together. Stir into margarine mixture in small amounts.
Grease a 12 inch fruit flan tin with a fluted rim. Sprinkle with flour. Pour in mixture and spread evenly with a knife.
Bake at 350 degrees for about 15 to 20 minutes, or until golden brown. Let cool for 10 minutes after removing from oven.
Drain strawberries; reserve juice. Turn cake upside down and fill with strawberries. (If strawberries are very large, you may want to slice them in half. Sprinkle with sugar and allow to sit for 1 hour.) Add the strawberry juice to the glaze mix. Prepare glaze, following instructions on back of package. (NOTE: If you have accumulated approximately 1/2 cup of juice from the strawberries, and the glaze mix requires 1 cup of water, use the 1/2 cup of juice plus 1/2 cup of water to make 1 cup of liquid.) Pour glaze over strawberries.
Autumn Apple MuffinsIngredients:
1 Egg, slightly beaten
2 tb Soft butter
1/4 c Sugar
1/4 c 2% yogurt OR
3/4tsp lemon juice + 2% milk
1/3 c 2% milk
1/2 c Bran
1 md Apple, grated
1/2 c Raisins, soaked
1/2 c Rolled oats
DRY INGREDIENTS
1/3 c Whole wheat flour
1/3 c All-purpose flour
3/4 tsp Baking powder
1/2 tsp Baking soda
3/4 tsp Cinnamon
1/4 ts Salt
In large bowl, combine the first nine ingredients. Sift dry ingredients together. Add to bran mixture, stirring until moistened. Spoon into muffin cups. Bake at 425 F about 20 minutes or until golden brown. Makes 12 small muffins.
Bremmun's Blackberry Muffins
1/2 c Butter (1 stick)2 Eggs1 1/8 c Sugar3 c Flour, divided3 tsp Baking powder1/2 tsp Salt1 Pinch baking soda1 c Milk1 tsp Vanilla2 c Blackberries
Preheat oven to 400 degrees. Grease 2 12 cup muffin pans, or use liners.
In a large bowl cream butter with sugar and add eggs. Reserve 3 tablespoons of the flour and combine the remaining flour with baking powder, salt and baking soda. Combine milk and vanilla. Alternately add the milk and flour mixture to the creamed butter and egg mixture. Sprinkle reserved flour over berries and gently fold berries into the mixture. Fill each muffing cup 3/4 full and sprinkle tops with sugar if desired. Bake 15-20 minutes, until done.
The last three recipes were donated by Bluetip Blackcat. You can contact him at
Candied Rose Petals
Ingredients:3 pints rose petals2 cups water21/2 cups sugar
Gather the petals when the roses are in full bloom and dewy fresh. Spread on clean white cloth to dry. Boil sugar and water together until candy thermometer registers 270 degrees fahrenheit. Remove from heat and add dried rose petals, making sure that all are well covered with syrup. Leave petals in syrup until they have become somewhat transparent, then gently lift them out with a slotted spoon, and place them in a sieve to drain. Shake the petals about now and then to ensure even crystallization. When sugar-coated and cooled, place petals between folds of tissue paper and store in cool location.

Honey Scones
Ingredients:-1 3/4 cups flour-2 1/2 teaspoons baking powder-Sugar-1/2 teaspoon salt-6 tablespoons butter-2 eggs-1/3 cup milk-1/4 cup honeyDirections:You will need about 40 minutes.Preheat oven to 425F. Grease largecookie sheet. In medium bowl, with fork, mix flour, baking powder, 1 tablespoon sugar, and the salt. With pastry blender or two knives used scissors-fashion, blend in butter until the mixture resembles coarse crumbs. In cup, with fork, beat eggs; reserve 1 tablespoon. YOU WILL NEED THIS TABLESPOON OF EGG LATER ON. stir milk into the remaining beaten eggs, stir egg mixture into flour mixture until well mixed. -Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough 1/2" thick. With knife, cut dough into 3-inch squares; cut each square diagonally into two triangles. With pancake turner, or spatula, place triangles 1 inch apart on cookie sheet. -Brush with reserved egg and sprinkle with 2 tablespoons sugar. Bake 10-15 minutes until golden. When the scones are finished cooking, yet still relatively warm, brush the top with a thin glaze of honey. Makes about 10-12 scones.
'unnymoles
Ingredients:
-3/4 cup of flour-1/4 cup of margarine or butter-3 tablespoons of powdered sugar-2-3 teaspoons of cold water (Maybe more)-strawberries-raspberries-honey
Directions:Heat oven to 350 degrees. Mix flour, margarine, and powdered sugar until crumbly. Sprinkle in the water 1 teaspoon at a time while mixing with a fork until dough forms. Split into approximately. 9 lumps. Flatten each piece of dough and spread with honey. Place 1 strawberry and 1 raspberry in the middle of each piece of dough. Wrap the pastry around the berries and spread damson juice (or grape or damson jelly) on top.Bake at 350 degrees for 15-20 min.You might want to make more pastry for this recipe these 'unnymoles are rather small. ( I got the pastry recipe from a different book and I didn't adjust it).
This recipe originally from Salmando. Thank you!