[AngelBabe]

midnight at the lost and found

meatloaf

[AngelBabe]

sad songs CD on repeat

[AngelBabe]

@dagger wrote:

@angelbabe wrote:

shove it is two words dagger me dearest :lol:
hows u not seen ya for ages :?:

i’m kool and the gang
i see you still like typing

yer the gang are cool thanks

i see you still like typing

says the man who joinned only 4 days after me and has nearly double my post count :wink: :lol:
glad to hear ure ok ill catch up with u soon :D

[AngelBabe]

shove it is two words dagger me dearest :lol:
hows u not seen ya for ages :?:

[AngelBabe]

Don’t be so busy adding up your troubles
that you forget to count your blessings.

The smallest deed done is
greater than the best of intentions.

Love is a language that can be heard
by the deaf and seen by the blind.

A house is made of wooden beams.
A home is made of love and dreams.

To be a good friend open your ears
and heart more often than your mouth.

People don’t care how much you know
until they know how much you care.

[AngelBabe]

listening to me neighbours rowing again ffs :twisted:

[AngelBabe]

ten thousand angels cried
le Ane Rimes

[AngelBabe]

Chocolate-Dipped Brandy Snaps

INGREDIENTS:
1/2 cup butter or margarine
1/2 cup granulated sugar
1/3 cup dark syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup all-purpose flour
2 teaspoons brandy
1 cup Chocolate
1 tablespoon vegetable shortening
1/3 cup finely chopped walnuts

DIRECTIONS:
PREHEAT oven to 300 degrees F.
COMBINE butter, sugar, syrup, cinnamon and ginger in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat; stir in flour and brandy. Drop by rounded teaspoon onto ungreased baking sheets about 3 inches apart, baking no more than six at a time.
BAKE for 10 to 14 minutes or until deep caramel color. Cool on baking sheets for 10 seconds. Remove from baking sheets and immediately roll around wooden spoon handle; cool completely on wire racks.
LINE baking sheets with waxed paper.
MICROWAVE morsels and vegetable shortening in medium, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip cookies halfway in melted chocolate; shake off excess. Sprinkle with nuts; set on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Store in airtight container in refrigerator.

[AngelBabe]

Mexican Sausage Wraps

Ingredients
450g/1lb pork sausages
8 flour tortillas, wrapped in foil
200g/7oz guacamole
1 romaine lettuce, shredded
200g/7oz sour cream
200g/7oz salsa

Method
1. Place the sausages on a preheated barbecue and cook for 10-12 minutes, turning occasionally, until thoroughly cooked.
2. In the last 2 minutes of cooking time, add the tortillas in foil to the barbecue to warm.
3. To serve, spread some guacamole onto each tortilla. Top with a pile of lettuce, spoonful of sour cream and salsa. Add sausages and roll.
4. Serve the wraps with extra salsa sauce and a cucumber and spring onion salad.

[AngelBabe]

Strawberry Hill Pineapple with Rum Butter Glaze

Ingredients
1 large fresh pineapple
caster or icing sugar for sprinkling
75g/3oz unsalted butter
75g/3oz demerara sugar
juice of ½ lime
1 vanilla pod
2 tbsp dark rum
1 quantity coconut ice cream to serve

Method
1. Slice the top and the bottom off the pineapple, sit it upright on the board and cut it into quarters. Remove the core from each quarter and then slice it across into 2.5cm/1in thick triangular slices.
2. Sprinkle both sides of each piece of pineapple with a little of the caster or icing sugar and barbecue over medium-hot coals for 5-6 minutes until lightly caramelized.
3. Meanwhile melt the butter in a small pan and add the demerara sugar and the lime juice.
4. Split the vanilla pod open with the tip of a knife and scrape out the seeds into the pan (the rest of the vanilla pod can be saved for another recipe). Add the rum, set it alight and place it to the side of the barbecue rack. Stir until it has melted and bubbled to form a smooth glaze.
5. As soon as the pineapple is cooked, remove it from the barbecue on to a plate, spoon over the rum butter glaze and serve at once with a scoop of coconut ice cream.

Variation:
You can also make this desert using bananas. Barbecue the unpeeled bananas over medium-hot coals for about 10-15 minutes (depending on how ripe they are), turning them carefully every now and then, until they are virtually black all over and tender. Lift them on to a plate and make a slit in the skin of each one. Pull back the skin slightly, spoon in some rum butter glaze and serve straight away, sprinkle with a little ground cinnamon if you wish.

Fairtrade Chargrilled Bananas with Toffee Sauce
Ingredients
115g/4oz unsalted butter
115g/4oz Fairtrade soft brown sugar
1 tsp ground cinnamon
125ml/4fl oz dark rum
150ml/¼pt double cream
8 Fairtrade bananas in their skins

Method
1. Heat the butter with the sugar, cinnamon and run and simmer until the sauce begins to thicken, stirring from time to time.
2. Add the cream and whisk until the sauce emulsifies. Do not boil. Place the bananas, unpeeled, on the barbie or under a hot grill and cook until the skins have blackened all over and are just beginning to split. Allow to cool slightly and let your guests peel the bananas, serve the sauce separately.

[Author]

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