Last Commented Recipes (226)

Instructions
Preheat the oven to 350 degrees F. Butter an-inch baking pan or dish and set aside. Whisk the eggs, then add in the sour cream, milk, half and half, and sugar until well combined. Add in the flour, cornmeal, baking powder, baking soda, sugar, corn and salt. Mix until just combined. Pour the batter into the prepared pan. Bake for about 30 minutes or until light golden brown and toothpick inserted in the center comes out clean.

Make up jelly according to package directions.
Chill until slightly thickened.
Set aside 1/3 cup.
Add fruit to remaining jelly; spoon into 4 to 5 glasses.
Chill glasses at an angle until jelly is set.
Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
Spoon topping mixture into glasses of set jello.
Chill.
Garnish and serve!

Wash the raspberries under cool running water and remove any stems or caps.
In a large bowl, mash the raspberries until you have enough for four cups.
In a saucepan, combine the fruit, sugar and lemon juice, and stir on a low heat until the sugar dissolves. Increase to a high heat, bring the mixture to a full boil and stir frequently until the mixture reaches a temperature of around 104°C.
To check if the jam is ready, do the gelling test: take a tablespoon of the jam and place it onto a cool plate. If the mixture is firm and stays put, the jam is done. If it is not firm enough and slips off the plate, cook it for a few more minutes. Repeat the test. If the mixture hasn’t reached the desired consistency, add a little more sugar.
When the jam is ready, pour it into a sterilised, lidded jar while still very hot, allow it to cool down completely, and place the lid on the jar.

In your pressure cooker/Instant Pot place the gammonw with skin side up. Add ginger beer, carrots, onion and bay leaves. Close the lid and set to sealing.
Set the Pressure Cooker on High for 45 minutes. (15 minutes for every 500g).
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Remove the gammon from the Instant Pot.

Combine all of the glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved thickened slightly, about 5 minutes.
Remove from the heat and let cool slightly.

With a sharp knife, score the fat of the gammon, being careful not to cut the flesh. In a bowl combine olive oil, lemon juice and zest and toss Brussel Sprouts until coated. Glaze gammon with half the liquid, reserving some for glazing after cooking.
Place the gammon and Brussel Sprouts under grill in oven.

Enjoy the tasty, crispy gammon.

In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda and salt until well mixed.
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.

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