Black Forest Cake in the Jel Ring Albums Black Forest Cake in the Jel Ring 6 Photos · Updated 7 years agoBlack Forest Cake in the jel ring Tupperware Recipe number 58/365 Date 21st June 2010 Ingredients 2 Packs Mini Chocolate Rollettes (or twinkies) 300ml Cream 1 can pitted black cherries 12 fresh cherries 1 packet cottees rasperry cold water jelly (or raspberry jello) Method Cut each rollette into 6 equal slices Whip cream in the Speedy Chef Pour Cherries into the Pick a Deli Round to drain the juice Line base and sides of jel ring with rollettes Cover rollettes with cream Take pitted cherries from Pick-a-Deli and place on cream. Repeat with cream and cherries until jel ring is full Place final layer of rolettes on top. Make up jelly in the microwave jug according to the directions on the packet Pour jelly over cake, allowing it to soak through Squeeze seal down on cake and seal, expressing the air. Place in fridge for 30 mins Remove from mould and top with more cream or chocolate ganache and fresh cherries Note: you can use normal jelly jest let it cool a little before pouring over the cake so the rollettes do not become too soft and you will need to set it for 2 hours.

Manly Meatballs I love the name of this recipe! I found it at The Food Maven website and it reminded me of something my mom used to make years ago (she spread ground round on firm white bread and put it in the broiler--I was crazy about these flat burgers). This was written by Arthur Schwartz: Alan Richman's Manly Meatballs Makes about 36 Alan Richman is the esteemed and always witty food writer for Gentleman's Quarterly magazine, but I take the blame for calling these his "manly" meatballs. He made them for a birthday party of our mutual friend Alexis Bespaloff, the well-known wine writer. As he was passing them on a platter, taking full responsibility for their simplicity and strong flavor, he explained that he made them because when he heard the menu planned by Alex's wife he felt there might be too much "sissy food" -- you know, pasta and salads. They are not, of course, anything like any recipe you've ever seen for Swedish meatballs, but to my mind they make an even better stand-in. Baking them on bread slices -- which, by the way, do not burn or get too hard, even though it seems as if they would -- makes them perfect finger food. 1 pound ground chuck (not leaner beef) 3 scallions, finely minced (use most of the green) 4 tablespoons dark soy sauce (or regular soy sauce, if that's all you have) 1 firmly packed teaspoon brown sugar (a rounded teaspoon, if using regular soy sauce) 1 baguette or ficelle (a small diameter French bread), about 20 inches long, sliced about 1/2-inch thick (if the bread has a large diameter, cut the slices in half, just a bit bigger than the meatballs) In a medium bowl, combine all the ingredients, except bread. With your hands, mix and knead thoroughly until the meat is a fine paste. Make balls the size of smallish walnuts. Place baguette slices on a baking sheet and place one meatball on each. Bake for 7 to 9 minutes in a preheated 450-degree oven until done to taste (Richman says "until just cooked through." I like them still rare.). Serve hot. source: www.thefoodmaven.com

I like this one a lot. CUCUMBER SALAD 1 cucumber, halved, seeded and thinly sliced ½ cup thinly sliced onions 1/8 cup rice vinegar 2 cloves minced garlic 1 tablespoon mirin 1 tablespoon soy sauce ½ teaspoon wasabi Chopped fresh dill Salt and Pepper to taste Toss all ingredients together. Served chilled. I've never tried this one, but I found it a long time ago and thought that it looked good. Recipe via Meal-Master (tm) v8.02 Title: CUCUMBER & FENNEL WITH ORANGE-MINT DRESSING Categories: Salads, Appetizers, Vegetables Yield: 6 servings -----------------------------------SALAD----------------------------------- 1 Cucumber, peeled, halved, -- seeded & diced 1 sm Fennel bulb, trimmed & -- finely slivered 1 Granny Smith apple, cored, -- quartered & sliced 2 ts Lemon juice 2 tb Walnuts, chopped & toasted --------------------------------VINAIGRETTE-------------------------------- 2 tb Orange juice 2 tb Walnut oil 1 tb Fresh mint 1 tb Cilantro, chopped 1/8 ts Paprika, sweet or hot Salt & pepper SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix. VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified. Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts. Yamuna Devi, "Yamuna's Table"

here's the recipe i used: 3 c. flour 6 eggs 1 c. sugar 1 c. melted shortening(crisco) rind of 2 oranges, chopped fine 4 tsp. of baking pwdr combine flour and baking pwdr mix eggs, sugar, shortening and orange rind together - i used hand mixer make circle with 1/2 the flour mixture put wet ingredients and other 1/2 of flour mixture in middle and knead all together. dough is sticky, keep your hands floured and i found that i had to add flour to be able to work the dough. round or oblong the dough, then cut into about 1 inch strip, then cut the strips into about 1 inch pieces. roll the pieces into balls and then into about 4 1/2 long pieces and then put pieces together to form a circle. heat oven to 400 degrees. i used 375 convection. cook until tops are browned alittle and bottom is slightly browned. i halved the recipe and got about 50 cookies. it makes alot. i think next time i will use a little more sugar - maybe about 2 tbsps or so, but they were good. they are a soft, plain cookie, good with coffe and tea. you can ice them if you wish and decorate for the holiday. i think you can put all ingredients in stand mixer, but we didnt have that growing up, so it was all done by hand. if use stand mixer, let me know how it worked out. good luck, i hope you enjoy them!! any questions, email me.. .. e.