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	<title>Club Food &#187; English</title>
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	<description>Delicious recipes and famous chef's inspiration</description>
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		<title>English muffins</title>
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		<pubDate>Wed, 24 Oct 2007 12:59:55 +0000</pubDate>
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				<category><![CDATA[English]]></category>

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		<description><![CDATA[English Muffins Posted by Rudy2 11/28/2001 5:25 am 1 cake or package yeast 2 tablespoons granulated sugar 1/2 cup lukewarm water 1 1/2 cups milk, scalded 1/4 cup melted shortening 1 teaspoon salt 6 cups flour After kneading, place in greased bowl and let rise until double. Roll out to 3/4-inch thick. Cut with 3-inch [...]


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		<title>English Battenberg cake</title>
		<link>http://clubfood.org/2007/10/English_Battenberg_cake_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=English_Battenberg_cake_</link>
		<comments>http://clubfood.org/2007/10/English_Battenberg_cake_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[English]]></category>

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		<description><![CDATA[English Battenberg Cake Posted by Olga 9/22/02 1:51:17 pm A two-colored sponge cake, baked in an oblong tin, usually covered with almond paste; named in honor of the marriage of Queen Victoria&#8217;s granddaughter to Prince Louis of Battenberg, 1884. An attractive sponge cake in a two-colored, checker-board design, Battenberg Cake is usually iced with almond [...]


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		<title>Toad In The hole</title>
		<link>http://clubfood.org/2007/10/Toad_In_The_hole_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Toad_In_The_hole_</link>
		<comments>http://clubfood.org/2007/10/Toad_In_The_hole_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[English]]></category>

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		<description><![CDATA[Toad in the Hole (English Yorkshire Pudding with Pork Sausages) Yield: 2 to 3 servings 1 cup all-purpose flour 1 cup milk 2 eggs 1 teaspoon salt 1/4 teaspoon black pepper 1 pound sausages 1/3 cup water In a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt [...]


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		<title>Japonnaise cakes</title>
		<link>http://clubfood.org/2007/10/Japonnaise_cakes_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Japonnaise_cakes_</link>
		<comments>http://clubfood.org/2007/10/Japonnaise_cakes_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[English]]></category>

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		<description><![CDATA[Japonnaise Cakes 3 egg whites 6 ounces ground almonds 6 ounces caster sugar (fine granulated sugar) A few drops of almond extract Line a shallow baking sheet with oiled grease-proof paper or use non-stick baking parchment. Preheat oven to 325 degrees F. Beat the egg whites until stiff. Lightly stir in the ground almonds, sugar [...]


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		<title>Raspberry cranachan</title>
		<link>http://clubfood.org/2007/10/Raspberry_cranachan_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Raspberry_cranachan_</link>
		<comments>http://clubfood.org/2007/10/Raspberry_cranachan_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[English]]></category>

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		<description><![CDATA[Raspberry Cranachan (Raspberry Pudding &#8211; Scotland) 4 teaspoons medium oatmeal 4 teaspoons vanilla essence or Drambuie 10 fluid ounces double cream (chilled) 2 tablespoons castor sugar 8 ounces fresh raspberries Mint leaves (to decorate) Toast oatmeal lightly in a heavy skillet. Whip vanilla essence (extract) and Drambuie until soft peaks form, adding sugar slowly. Fold [...]


Related posts:<ol><li><a href='http://clubfood.org/2007/10/Raspberry_Jam/' rel='bookmark' title='Raspberry Jam'>Raspberry Jam</a></li>
<li><a href='http://clubfood.org/2007/10/Dr_Raspberry_recipe_/' rel='bookmark' title='Dr. Raspberry'>Dr. Raspberry</a></li>
<li><a href='http://clubfood.org/2007/10/Raspberry_Sex_recipe_/' rel='bookmark' title='Raspberry Sex'>Raspberry Sex</a></li>
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		<title>sugarplums</title>
		<link>http://clubfood.org/2007/10/sugarplums_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sugarplums_</link>
		<comments>http://clubfood.org/2007/10/sugarplums_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[English]]></category>

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		<description><![CDATA[Sugarplums 6 ounces semisweet chocolate morsels 1/2 cup granulated sugar, plus more sugar for coating 1/4 cup light corn syrup 1/3 cup apple juice* 2 1/2 cups finely ground vanilla wafers 1 cup finely chopped pecans Candied cherry halves * For &#8221;grown-up&#8221; sugarplums, substitute brandy for the apple juice. Melt the chocolate in the top [...]


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		<title>Traditional English shortbread</title>
		<link>http://clubfood.org/2007/10/Traditional_English_shortbread_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Traditional_English_shortbread_</link>
		<comments>http://clubfood.org/2007/10/Traditional_English_shortbread_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[English]]></category>

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		<description><![CDATA[Traditional English Shortbread 1/4 pound granulated sugar 1/2 pound butter 1 pound flour Mix flour and sugar together. Work in butter with spoon. When dough is formed, roll and cut into desired shapes. Bake at 375 degrees F until pale brown. Related posts:Traditional English Tea scones Traditional English Mustard Traditional Scottish Shortbread


Related posts:<ol><li><a href='http://clubfood.org/2007/10/Traditional_English_Tea_scones_/' rel='bookmark' title='Traditional English Tea scones'>Traditional English Tea scones</a></li>
<li><a href='http://clubfood.org/2007/10/Traditional_English_Mustard/' rel='bookmark' title='Traditional English Mustard'>Traditional English Mustard</a></li>
<li><a href='http://clubfood.org/2007/10/Traditional_Scottish_Shortbread/' rel='bookmark' title='Traditional Scottish Shortbread'>Traditional Scottish Shortbread</a></li>
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		<title>Aberdeen Butter Yeast rolls</title>
		<link>http://clubfood.org/2007/10/Aberdeen_Butter_Yeast_rolls_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Aberdeen_Butter_Yeast_rolls_</link>
		<comments>http://clubfood.org/2007/10/Aberdeen_Butter_Yeast_rolls_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[English]]></category>

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		<description><![CDATA[Aberdeen Butter Yeast Rolls (Butteries/Rowies &#8211; Scotland) 1 pound plain flour 1 ounce yeast or 1/2 tablespoon dried yeast 1 tablespoon granulated sugar 1 cup butter 1/2 cup lard 1 1/2 cups tepid water Pinch of salt Mix sifted flour and salt in basin. Cream yeast with sugar. When it bubbles, add to flour with [...]


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		<title>Christmas mincemeat</title>
		<link>http://clubfood.org/2007/10/Christmas_mincemeat_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Christmas_mincemeat_</link>
		<comments>http://clubfood.org/2007/10/Christmas_mincemeat_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[English]]></category>

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		<description><![CDATA[Christmas Mincemeat Use this for making English Mince Pies. 3 large red dessert apples, cored and chopped 8 ounces raisins 8 ounces currants 8 ounces sultanas 4 ounces fresh dates, stoned and chopped 2 ounces blanched almonds, chopped 1/4 pint brandy or sherry Mix apples, raisins, sultanas, currants and chop finely in a food processor. [...]


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		<title>Cheddar Cheese soup</title>
		<link>http://clubfood.org/2007/10/Cheddar_Cheese_soup_/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=Cheddar_Cheese_soup_</link>
		<comments>http://clubfood.org/2007/10/Cheddar_Cheese_soup_/#comments</comments>
		<pubDate>Wed, 24 Oct 2007 12:59:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[English]]></category>

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		<description><![CDATA[Cheddar Cheese Soup Cheddar cheese originally came from the English town of Cheddar, where it was made as early as the sixteenth century. 1 small onion, chopped 1 medium stalk celery, thinly sliced 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/4 teaspoon pepper 1/4 teaspoon dry mustard 1 (10 3/4 ounce) can condensed [...]


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