Sticky Pecan Cake

Written by Eric Lanlard.

Gooey, Sticky, Sweet Pecan cake an American traditionThis is American baking at its best. Packed with unrefined sugars, maple syrup, sweet cinnamon, juicy apples and crunchy pecans, this cake is topped with ruby apples and drenched in a buttery syrup…heaven!
Serves 12 | Preparation time: 15 minutes | Cooking time: 1 hour

140g (5 oz) unsalted butter, melted, plus extra for greasing
200g (7 oz) light muscovado sugar
150g (5½ oz) pure maple syrup
1 tsp ground cinnamon

Clementine and Pomegranate Cake

Written by Eric Lanlard.

An incredible cake that is Gluten and Dairy freeThis is my alternative to a Christmas cake. It’s really stunning, with beautiful jewel-like pomegranate seeds that look like rubies. This is a very moist cake and uses whole fruits to ensure it is packed with festive flavours… it also happens to be gluten and dairy free!
Serves 12 | Preparation time: 25 minutes, plus cooling | Cooking time: 2–2½ hours
4 clementines or satsumas, unpeeled
1 cinnamon stick
oil, for greasing
6 large eggs

Eric Lanlard’s Afternoon Tea

Written by Eric LanLard,.

Enjoy another Brand New Cookbook from Eric Lanlard "Afternoon Tea"90 recipes for sweet and savory afternoon tea treats, this book contains all the cakes, pastries, tarts, tea sandwiches and biscuits you could wish for– from Porcini and pancetta éclairs, Lemon and pepper macarons with smoked salmon, and Herby lobster rolls to Pistachio and rose scones, Gluten-free chocolate cake, and Black-bottom cheesecake squares. Eric also serves up

Red Velvet Cheesecake

Written by Brian Strauss.

Red Velvet Cheesecake recipeThis recipe combines the two bestsellers at Cake Boy – red velvet and cheesecake. It does require a little bit of effort, but it is worth it, as the reward is an amazing-looking tasty cake.
Serves 12 | Preparation time: 25 minutes, plus cooling and overnight chilling | Cooking time: 35–40 minutes
175g (6 oz) butter, softened, plus extra 
for greasing
150g (5½ oz) golden caster sugar
2 eggs
115g (4 oz) self-raising flour
40g (1½ oz) plain flour

Thickest Human Snot Curd

Written by The Monster's Cookbook.

Halloween Recipes Thickest Human Snot CurdTrolls,Ogres, and other Human- Hunters used to stock up on snot during flu season in order to enjoy this glutinous curd all year round. Humans snot was a popular treat so this would be appreciated as a gift by friends or neighbors who didn't own a snot extractor,or who lived in warmer climates where a lack of winter ills meant it was harder to procure. As snot became less readily available, Troll housewives developed this tasty alternative.

Sufficient.—for 3 assorted jars
1½ lb cooking apples, quartered, cored, peeled, and diced
½ cup ginger wine

Fresh Pus Pie

Written by Monster's Cookbook.

Halloween recipes, Fresh Pus Pie, Monsterly DelishFresh Pus Pie was a firm favorite on the menu of many cadaver cafes up until about a century ago. It was delicious served warm and oozing from the oven or fire pit. The best pus was extracted from diseased humans and it could be very rich so diners were advised to limit themselves to one small slice. A dramatic drop in human diseases that produced oozing boils led to its demise and this modern recipe took over in popularity.

Sufficient.—for 8 monster servings of pie
13 oz sweet shortcrust pastry
a little flour, for dusting
1 cup superfine sugar

Ginger DeadMan

Written by LWM Staff.

Halloween Recipes GingerDead MenAre the neighbors up all night slicing and dicing corpses? Do you want to shut them up once and for all? Or perhaps you’re having trouble stocking up on a decent harvest of corpses? Whatever your motives, these innocent-looking patties will bring down your victims quickly and cleanly. Save the spectacle of agonizing death throes and bloodcurdling screams for another occasion—these biscuits are meant for swift dispatch.

Sufficient.—for 12 to 14 Ginger Dead Men

1 cup whole-wheat flour
1 cup all-purpose flour, sifted

The Monster's Cookbook

Written by LWM Staff.

Halloween RecipesTHE HOXTON STREET
MONSTER SUPPLIES COOKBOOK
"Everyday Recipes for the Living, Dead, and Undead"

For hundreds of years, Hoxton Street Monster Supplies has been supplying quality goods for the living, dead and undead - and this, its classic recipe book, has been in use for just as long.

Now, for the first time, it has been adapted for use by humans. So whether you are entertaining trolls, hosting a vampire soiree or expecting zombies round for tea, you can make delicious treats to suit every occasion.

In the store or online it isn’t unusual to find items such as, Night Terrors, part of our range of Tinned Fear, specifically tailored for children.Toasted Bone Chunks, Impacted Earwax, along with many other out of the ordinary edibles and a variety of gifts, tee shirts and more for the special monster in your life.

Homemade Granola with Wheat Germ

Written by LWM Staff.

Recipes, breakfast, granola

Nutrition Facts

Serving Size: 1/2 cup (62g) 
Servings Per Recipe: 9

Amount Per Serving:
Calories 250
Calories From Fat 90

Once you make this delicious homemade granola, you'll have a hard time going back to boxed versions. Wheat germ is a perfect addition, boosting protein and adding nutrition and great flavor.

MAKES 9 SERVINGS

2 cups old-fashioned oats

Mango Pineapple Smoothie with Wheat Germ

Written by LWM Staff.

Enjoy a refreshing mango pineapple smoothie

Mango Pineapple Smoothie with Wheat Germ

Nutrition Facts

Serving Size: 1 1/4 cup (270g) 
Servings Per Recipe: 2

Amount Per Serving:
Calories 140
Calories From Fat 15


Wake up to a refreshing smoothie made with fruit from the tropics. Adding wheat germ boosts nutrients and keeps you satisfied longer. We use almond milk for a dairy-free smoothie, but regular milk also works well. Both taste delicious and provide a wonderful way to start your morning or replenish after your workout.

Innis & Gunn Ice Cream

Written by brian.

Innis and Gunn Ice CreamJust when you thought National Ice Cream Month couldn’t get any better, we bring you Innis & Gunn Ice Cream.


Combine 2 cups heavy cream,
1 cup 2% milk,
1 1/3 cups granulated sugar in a medium sized saucepan over medium heat.
 Cut one vanilla bean down the middle, scrape out the seeds, and add both the seeds and the bean to the saucepan with the cream.
 Heat the mixture, stirring constantly, until the sugar has dissolved. Do not let this mixture simmer or boil!
 When the sugar has dissolved, remove from heat and let cool to room temperature. Remove the vanilla bean.
 Add 12oz of Innis & Gunn Original, and place in fridge until chilled (approx. 1 hour).
 Pour into two freezer-safe containers, and place in freezer. Stir once an hour until desired consistency is reached (approx. 6 hours).

Lavender and Honey Ice Cream

Written by Brian Strauss.

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 1/2 tsp lavender extract
  • 1/2 cup honey
  • 6 egg yolks
  1. In a medium saucepan, stir together heavy cream, whole milk, 1/8 cup sugar, lavender extract (or Fresh Dried Lavender) and honey over medium-high heat. Bring the mixture to a low boil.
  2. In a small bowl, combine egg yolks and remaining 1/8 cup sugar. Whisk together until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate. Once well combined, add the egg mixture to the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon.
  3. Remove from heat. Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
  4. Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. Chill overnight or for a minimum of 7-8 hours before serving.

Leon Happy Salads

Written by by Jane Baxter & John Vincent, Conran Octopus 2015, Photography by Tamin Jones.

Leon Happy Salad Cookbook Leon was created on the matching principles that food can taste good and do you good. In this the latest addition to the Leon series of cookbooks, Leon authors Jane Baxter and John Vincent bring together 100 recipes for fresh, exciting, delicious salads that are healthy and happy.

Brown Sugar Butter Pecan Ice Cream

Written by Brian Strauss.

Brown sugar and candied nuts give this butter pecan ice cream its mellow caramel goodness.

Ingredients

Ice Cream
2 c. whole milk
1½ c. brown sugar
4 egg yolks
Pinch of salt
2 tbsp. unsalted butter
2 c. half-and-half
2 c. whipping cream
2 tsp. vanilla extract
Candied Butter Pecans
1 c. pecans
⅓ c. sugar
2 tbsp. unsalted butter
Directions

Prepare Ice Cream: In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half-and-half, cream, and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Prepare Candied Butter Pecans: In a heavy skillet over medium heat, combine pecans, sugar, and butter, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat; spread nuts on foil. Once nuts have cooled, break into bite-size pieces and reserve.
Pour ice cream mixture into ice-cream maker; process according to manufacturer instructions. Once ice cream's made, stir in reserved pecans.

Watermelon Feta Bruschetta

Written by Brian Strauss.

Watermelon Feta Bruschetta Recipe2 tablespoons olive oil (preferably extra-virgin)
2 cups diced watermelon
1 cup feta cheese, cut into fine diced cubes
2 tablespoons minced fresh chives
2 tablespoons minced fresh mint
4 teaspoons balsamic vinegar, or to taste
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