Cayote is a large fruit from the melon/ watermelon/ pumpkin family , white and fibrey, subtropical and comes from the nortrhern area of Argentina. etc I am sorry, I do not know what it is called in English.

1 or 2 cayotes	-fruit
1 kilo of sugar for each kilo of	3 or 4 cloves per kilo of fruit

The best way to peal the fruit is leave it in a hot oven for a few minutes, then hit it with a rolling pin to loosen the peal. The secret in the fruit being fibery is to take it apart with your hands, not cut it up with a knife. We got 174 kilo of seeds alone from ours and ended up scraping it with a spoon as it was hard on figure-nails!. Then weigh the fruit to calculate how much sugar to use

Place the taken apart fruit in a large pan with the sugar and NO WATER AT ALL. Stir and cover and leave till the next day or overnight, when you will see that it has shed it juice, bring to the boil and simmer slowly adding the cloves. The jam is ready when it is transparent and a rich golden colour.

This jam is used to make small, sweet pasties, as a bonbom with walnuts and as a dessert, either served with walnuts or with goats cheese.

Lindalou New Recipe I tried today or was it last night!!!!! Please read all the directions before starting!!!! Ahem! 08

1 Cup dark brown sugar	1 Tsp salt
1 Cup (two sticks) butter	1 Tsp fresh lemon juice
1 Cup granulated sugar	1 Cup coarsely chopped walnuts or
4 large eggs	-pecans
2 Cup dried fruit (dried	2 Cup all purpose flour
-cranberries or	1 bottle Jose Cuervo Tequila
-raisins)	-(silver or
1 Tsp baking soda	-gold, as desired)

First, sample the Cuervo to check quality. Take a large bowl. Check the Cuervo to be sure it is of the highest quality . Pour another 4 ounces in a measuring cup and drink. Turn on the electric mixer. Beat one cup of the butter in a large fluffy bowl. Add one teaspoon sugar. Beat again.
At this point, it is best to make sure the Cuervo is still OK.

Try another 4 ounces, just in case. Turn off the mixerer thingy. Break two leggs and add to the bowl and chuck in the cup of dried fruit, picking the frigging fruit off the floor. Mix on the turner. If the fried druit gets stuck in the beaterers, just pry it loose with a screwdriver.

Sample the Cuervo to check for tonsisticity. Next, sift 2 cups of salt or something. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.

Cherry Mistmas.

Recommended by Lena, Ont Ca. for Thanksgiving. Recipe source: BH&G Nov 08

2 Cup all-purpose flour	1/3 Cup water
1/4 Tsp salt	2 Tbl dry red wine or orange juice
1/3 Cup shortening	1 Cup sugar
1/3 Cup cold butter	2 Tbl all-purpose flour
7 to 9 tablespoons cold water	1 Tbl butter, cut up
2 -1/2 cups fresh cranberries	Sweetened whipped cream (optional)

1. Preheat oven to 375 degrees F. In a large bowl, stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening and the 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened.

2. Form dough into a ball. Divide dough into eight equal portions. Roll each portion into a 5-inch circle. Line a 4-inch tart pan that has a removable bottom with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles and seven more 4-inch tart pans.

3. For filling: In a medium saucepan, combine cranberries, the 1/3 cup water, and the wine or orange juice. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries begin to pop. In a small bowl, stir together sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in the 1 tablespoon butter until melted.

4. Spoon about 1/4 cup filling into each dough-lined tart pan. Place pans on a large baking sheet. Bake for 40 to 45 minutes or until filling is bubbly and edges of tarts are golden brown. Place tarts on a wire rack to cool. Remove tarts from pans to serve. If desired, serve with sweetened whipped cream.

5. Makes 8 servings

6. To bake ahead: Tarts can be baked, cooled, covered, and stored at room temperature for up to 24 hours or in the refrigerator for up to 2 days. For longer storage, place tarts in a freezer bag; seal and freeze for up to 4 months. To serve, thaw, covered, at room temperature.

Nutrition Facts
Calories 378, Total Fat (g) 18, Saturated Fat (g) 8, Cholesterol (mg) 24, Sodium (mg) 139, Carbohydrate (g) 52, Fiber (g) 2, Protein (g) 4, Vitamin C (DV%) 8, Calcium (DV%) 1, Iron (DV%) 8, Percent Daily Values are based on a 2,000 calorie diet

This recipe makes about 120 chocolate covered jingle balls. A batch this large is perfect to give as gifts to all your friends. If you want to make these just for yourself, cut this recipe in half or into thirds. They can be coated with coconut to represent snowballs,too, Recommended by Pat,Ca Nov 08, as a Christmas treat. Recipe souce: Recipe 4living where there are many more Christmas cookie recipes.

3 Cup creamy peanut butter	4 Tsp vanilla
1 Cup powdered sugar	3 12 Oz pkg. chocolate chips
2 Cup softened butter	6 Tbs. parawax

Mix peanut butter, sugar, butter and vanilla together in a bowl. Cover and refrigerate for 1 hour.
Melt chocolate chips w/ parawax over low heat. Make peanut butter mixture into balls about the size of a quarter.
(It's best to work with small amounts of the mixture, keeping the rest refrigerated until you're ready to form and dip. The mixture gets gooey and messy very quickly.)
Using toothpicks or small forks, dip the balls into the chocolate. Set on wax paper and refrigerate.

These pretty, swirled cookies are perfect for those with refined tastes. recommended by Pat, Ca. Nov 08 indicared for Christmas. Recipe source : recipe4living

1/3 Cup butter	1 1/2 Cup flour
1/3 Cup brown sugar, packed	1 Tsp baking soda
1/4 Cup raspberry jam	8 Oz white chocolate chips or
1/3 Cup granulated sugar	-chopped white
1 egg	-chocolate
1 Tsp vanilla extract	1 Cup macadamia nuts, chopped

Cream butter and sugars. Add egg and beat in. Add vanilla extract and raspberry jam. Mix well. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonful onto lightly greased cookie sheets, about 2 inches apart. Bake at 350

Preparation time: 15 minutes or less Recommended by Sharon, Nov, 08 special for her new granddaughter Rebekah.

1 Cup water	125 g butter
1½ Cup sugar	2 eggs, well beaten
½ Tsp bicarbonate of soda	1½ Cup self-raising flour, sifted
2 Tbl cocoa

Place first five ingredients into a large saucepan.

Bring to the boil and simmer for 3 minutes.

Allow to cool slightly.

Add eggs and flour, and stir well.

Pour into a greased 20 cm cake tin.

Bake in a moderate oven for 50 minutes.

Ice when cool if desired.

Sent in by Sharon, ancient recipe from Bath, England, Feb08

4 Tbl butter	3 Cup plain flour
1/4 Pint milk	1 free-range egg
pinch of salt	2 level teaspoons dried yeast

- Put the butter and the milk into a saucepan.
- Stir over a very low heat until the milk is lukewarm and the butter has melted.
- Sieve the salt and flour together into a bowl.
- Prepare the yeast according to instructions on the packet.
- Add the yeast mix, milk and butter mix and the egg to the flour.
- Mix to a smooth paste.
- Put dessert-spoonfuls onto a greased baking tray.
- Leave to rise for 1 hour in a warm place.
- Bake at 190 degrees centigrade for twenty-thirty minutes.

Prep Time: 1 hour 15 min Total Time: 1 hour 45 min Makes: 4 dozen cookies No rolling pin or cookie cutters are needed for this cookie recipe! Cookie mix dough is pressed with fingers, then cut into wedges to create the sugar cookie holiday trees. Recommended by Pat ,08, Recipe Source: Betty Crocker

6 Oz white chocolate baking bar	2 Tbl Gold Medal® all-purpose flour
1 pouch (1 lb 1.5 oz) Betty	1/2 Tsp almond extract
-Crocker®	7 Drop green food color
-sugar cookie mix	24 thin stick pretzels, broken in
1/3 Cup butter or margarine,	-half
-softened	1 Tsp shortening
1 egg

1. Heat oven to 375F. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until dough forms.
2. Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.
3. Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes.
4. Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.
High Altitude (3500-6500 ft): No change.

vary from 3-quart to 6-quart). or electric mixer, and a glass baking or serving dish (recommended sizes For all Tiramisu recipes, you'll need 2 to 4 mixing bowls, plus a food whip cake for the ladyfingers, the type of liquor used). ingredient that are used, and there may be some small substitutions (e.g., (heavy cream is optional) and recipes may vary slightly in amounts of each cheese, raw eggs, sugar, espresso coffee, ladyfingers, liquor and cocoa The basic Tiramisu ingredients don't vary much apparently: Mascarpone

Eggs, 8, with yolks and whites	BRANDY, 2/3 cup
-separated	LADY FINGERS, 30
SUGAR, 1/3 cup	BITTERSWEET CHOCOLATE, 2 ounces
MASCARPONE, 1 pound	-grated
HEAVY CREAM, 1 cup	COCOA POWDER, Dutch process,
ESPRESSO COFFEE, 2 cups cooled	-sifted, for garnish

Mix the sugar into the egg yolks, blending well.
Add a little Mascarpone at a time to the egg yolk mixture, and mix until
smooth. Set aside.
In a separate bowl, beat the whipping cream until stiff peaks form. Set this
aside as well.
In another bowl, beat the egg whites until stiff peaks form.
Fold the whipped cream into the egg yolk mixture, then fold in the beaten
egg whites.
Spread about 1/3 of the cream mixture of a 4-6 quart glass baking dish or
serving bowl.
Place expresso coffee in a large mixing bowl, and combine with the brandy.
Dip a lady finger into the expresso, lay it in baking dish on cream mixture.
Top with grated chocolate.
Continue in this manner, laying lady fingers side by side to cover the
bottom.
Place another 1/3 of cream mixture on top of soaked lady fingers.
Cover this with another layer of expresso-soaked lady fingers.
Top with remaining cream mixture and grated chocolate.
Dust final layer with grated chocolate and cocoa powder.
Chill 2 hours to set.

There's nowhere in Scotland more than 50 miles from the sea and even inland there are many rivers, so fresh fish has been an important element of the Scottish diet and recipes incorporating fish abound. Here's a simple recipe which combines fish with that other Scottish staple ingredient - potato. The quantities below are sufficient for four people. Shared by Sharon

One to One-and-a-half (450-575g)	-(scant) or
-cooked fish. It can be either	-one US pint which is different
-smoked	-from a
-fish (such as haddock) or most	-UK pint!) of white sauce.
-white	One pound (450g or about four cups)
-fish. White fish and shelled fish	-mashed/creamed potato
-such	Two medium onions, finely chopped
-as prawns make good companions	Salt and pepper to taste
-too.	Grated cheese
Three quarters of a pint/15 fluid	Butter
-ounces (450 ml or two cups

Saut the onions until soft. Flake the fish and mix with the onions and white sauce.
Season with salt and pepper to taste and place in an oven-proof dish.
Cover with the mashed potato, dot with butter and sprinkle with cheese (quantity depends on personal preference).
Bake in a pre-heated oven at 400F (200C or Gas Mark 7) until brown. Serve with green vegetables.