Medieval Christmas Feast Roasts and Pastry Wrapped Pork
A Christmas feast narrative details royal and ecclesiastical guests dining on meat roasts broiled grilled and barbequed with sauces stews and saffron dumplings. Recipes include Savory Pork Roast In Pastry and Fruited Pork Loin In Pastry with step by step preparation notes by Emilie A. Holroyd of Princeton.
MENTIONED IN THIS ARTICLE
Bobby
Mary Holroyd
Bob
Cherry Ginger Cake Recipe Suitably Rich and Fruity
A vintage style cherry cake recipe from the National Cherry Growers and Industries Foundation. It describes a 16 serving cake made with pitted cherries, walnuts, honey and spices, baked in a 10 inch pan, with optional cherry sauce and whipped cream. Nutritional facts per serving accompany the method.
MENTIONED IN THIS ARTICLE
National Cherry Growers & Industries Foundation
Cranberry Filled Wreaths Recipe For Holiday Treats
Festive cranberry bread style wreaths use hot-roll mix oats and cranberry sauce with nuts and icing. The two wreaths bake 23 to 28 minutes at 350 F, then cool and are iced. Makes two wreaths serving eight each. Recipe credited to Quaker Oats.
Microwave Chocolate Pumpkin Mousse Cups Recipe
Hershey Kitchens presents a quick dessert made in the microwave. Coat muffin cups with melted chocolate and chill, then blend marshmallows milk pumpkin and spices, fold in whipped cream, and fill cups for ten servings. Refrigerate until firm and garnish with reserved chocolate pieces.
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Emilie A. Holroyd
Princeton
Daily Telegraph
Bdtcook
Aol
histMeas
The
Associated Press
Hershey Kitchens