These traditional suet dumplings are a much-loved British classic. Cooked on top of a stew, they are quick and easy to make (only 4 ingredients!), but always taste unbelievably good.

Traditional British Suet Dumplings (using Atora Suet)

self-raising flour

100 g shredded suet (I use

salt (or

water

These dumplings are designed to be cooked on top of a stew cooked in the oven. You can cook them on top of almost any stew and at any temperature between 140 fan and 200 fan. (Use the oven temperature recommended for the type of stew you are making.)

Make these dumplings approximately 30 minutes before your stew is ready to come out of the oven. (They will need approximately 20 minutes cooking on top of your stew.)

Put the flour, suet and salt in a bowl. Stir to ensure the salt and suet are evenly distributed throughout the flour.

Add just enough cold water to make the mixture come together into a firm dough. (Add a little at a time to ensure the dough does not get too wet. The dough should be firm, but not crumbly or sticky.)

Divide the dough into 16 roughly even sized pieces (it doesn’t have to be perfect!) and roll each piece into a ball with your hands.

Place the dumplings on top of your stew in a single layer and put the lid back on. Cook for 20 minutes, by which time both the stew and the dumplings should be cooked.

Newfoundland Christmas Slush - a frosty blend of pineapple and citrus juices frozen together with amber rum to create the base for a delicious Holiday cocktail.

Newfoundland Christmas Slush

pineapple

amber rum, (750 milliliters/26 ounces)

lemon juice

lime juice

orange juice

First you will need to make the simple...

First you will need to make the simple syrup so that it can cool down. Simply add the 1 1/2 cups sugar and 1 1/2 cups water to a small saucepan over low heat and stir constantly until all the sugar is dissolved. The syrup does not have to come to a boil. As soon as no sugar crystals are visible in the bottom of the pan, take it off the heat and let it cool to room temperature.

You will need an airtight covered plastic container...

You will need an airtight covered plastic container to make the slush in, and to store it in the freezer. Airtight is important because this slush can stay in the freezer for quite a long time if need be, and you don't want it absorbing freezer odours. Large tupperware bowls with snap on lids work well. Here in Newfoundland, if we are making large batches, we use food grade plastic buckets that salt beef is sold in. Don't assume a salt beef bucket in a Newfoundland freezer has salt beef!

In any case, this recipe makes about 4...

In any case, this recipe makes about 4 litres/quarts of slush so a 5 litre/quart container will be required.

Dice the pineapple into small cubes. Measure 6...

Dice the pineapple into small cubes. Measure 6 cups of these cubes.

Purée the pineapple in a food processor or...

Purée the pineapple in a food processor or blender.

Add the pineapple purée to the plastic container...

Add the pineapple purée to the plastic container along with the cooled simple syrup and the remaining ingredients.

Give it a good stir to combine, put...

Give it a good stir to combine, put the lid on and put the container in the freezer for about 6 hours.

After six hours, ice sheets should be beginning...

After six hours, ice sheets should be beginning to form in the slush. You want to break these down into smaller crystals. An immersion blender is idea for this, but if you don't have one, a few minutes of vigorous stirring with a whisk should do the trick.

Return to the freezer and after a few...

Return to the freezer and after a few more hours, give it another stir. The slush then stays covered in the freezer until ready to serve.

When serving, depending on the size of drink...

When serving, depending on the size of drink you want to serve, fill the glass from 1/3 to 2/3 full of slush and top up with club soda, ginger ale or lemon lime soda. Stir well and serve

Another serving suggestion is to serve the slush...

Another serving suggestion is to serve the slush in martini glasses mixed with a splash of Prosecco and a garnish of pineapple and a maraschino cherry.

The ultimate chewy and Soft Lemon Cream Cheese Cookies made with lemon zest and freshly squeezed lemon juice. These buttery lemon cookies bake up soft and thick and have plenty of sweet lemon citrus flavor.

Soft Cream Cheese Lemon Cookies

unsalted butter

cream cheese

sugar

vanilla extract

lemon zest

2½ cup to 2¾ cup all-purpose flour

cornstarch

tsp baking soda

salt

1½ tbsp lemon juice

powdered sugar

Combine butter and cream cheese in a bowl fit with a paddle attachment of a mixer. Cream together for about 1 minute.

Add granulated sugar and continue to mix. Add egg and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes.

Add half the flour, all the baking soda, salt, cornstarch and lemon zest. Add lemon juice and the remaining flour.

Mix to combine until the dough starts to form like a ball. Add a little more flour until slight ball starts to form.

Cover and refrigerate dough at least 2-3 hours or up to a few days.

Preheat oven to 350 degrees F. Prepare baking sheet and spray with cooking spray or parchment paper.

Using a cookie scoop, scoop about 1½ tablespoon cookie dough. Roll cookie dough between hands to get a nice round ball and place on prepared cookie sheet.

Bake for 8-15 minutes.

TIP: This recipe is incredibly popular and has been made by thousands. While this recipe works for 90 percent of readers, another 10% it appears raw. If the cookies appear raw after baking and undercooked, continue to cook an extra 5-15 minutes. Every oven is different so use your best judgment on this recipe.

Removed from oven and while still hot, slightly press down if desired.

Allow cookies to cool down completely before transferring. Cookies will slightly harden overnight a little more so don&#x27;t bake them much longer.

To make the glaze, combine powdered sugar and water together in a small bowl. Whisk fast until ingredients are combined with no lumps.

Dip cookies upside down into icing or drizzle icing over the top and allow to harden.

https://content.jwplatform.com/videos/gaQHjGkB.mp4

The ultimate soft and chewy cream cheese lemon cookie made with lemon zest and fresh squeezed lemon juice.

Lemon Cream Cheese Cookies

Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Tiramisu Ii

white sugar

milk

heavy cream

mascarpone cheese,

coffee,

(3 ounce) packages ladyfinger cookies

cocoa powder

Tiramisu II

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly.  Cover tightly and chill in refrigerator 1 hour.


In a medium bowl, beat cream with vanilla until stiff peaks form.


Whisk mascarpone into yolk mixture until smooth.


In a small bowl, combine coffee and rum.  Split ladyfingers in half lengthwise and drizzle with coffee mixture.


Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.  Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.  Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4 to 6 hours, until set.


As a Tiramisu-Lover, I decided to try this recipe, based on the reviews.  The only thing I can say is WOW!!!!  The RICH & CREAMY flavor mixed with the Coffee-soaked lady fingers leaves you wanting more!  VERY IMPORTANT: Let it refrigerate AT LEAST 24 hours; the flavors really need to blend!! I tasted the mixture right after adding the Marscapone Cheese and it tasted very bland.  However, after refrigerating overnight, it was probably better than any Tiramisu I'd ever tasted.  ONE MORE IMPORTANT TIP: As others have mentioned, doubling the coffee / rum mixture is a MUST.  You get that espresso taste, blended with the creamy flavor - HEAVENLY!

This is the recipe to try if you´ll make your Tiramisu.  I was unsure wich recipe to try, ´cause others had more reviews.  Lucky me, I try this one. My husband, a very picky eater, loved this and didn´t stop the MMMM! while he was eating.  The milk in the egg mixture makes the difference. Few tips: 1. make 2 days ahead, it´s the peak of flavors and consistency.  2. double the amount of coffe/liquor, it´s not enough.  3. use soft lady finger, the others are just like rocks. 4. don´t be tempted to lower the amount of sugar, I did based on a preview review, big mistake, went from a 3/4 cup wich is what the recipe call for, to 2/3 cup, the little extra sugar was missing, and I don´t have a sweet tooth.  5.  serve chilled, just my taste but it´s wonderful in this warm day to have a cold dessert.  6.  be carefull, one piece of this has tons of calories, your waist and hips are going to tell you sooner than later.  7. mix well the egg and sugar and when you cook the mixture NEVER stop beating, this makes a silky smoth texture.  8. with a electrical mixer add the mascarpone to the milk/egg, this way you avoid clumps and keeps the silky texture.

I don't normally bring a dish to a party until I've "test drove" it with my immediate family, but I decided to go ahead and trust the allrecipes community and brought this to our extended family Christmas party this past weekend.  It was a hit.  I'm picky about my tiramisu and was doubtful that I could produce one that I really liked.  This is it.  
I took the advice of several others and doubled the coffee mixture, and had just enough.  I didn't have any rum on hand, so I substituted with Frangelica.  Yum!
Also, as noted by other posts, don't judge by the way it tastes when you are making it.  I thought it quite blah during preparation, but after 2 days in the fridge it was delicious.  
For presentation purposes, I made it in a trifle dish. I modified the layering a bit, but used the same amount of ingredients and it fit perfectly.  I covered the bottom of the dish with lady fingers and then also stood them up along the outside of the circumference of the dish (on the first layer only).  I then did a layer of filling, layer of cream, second layer of ladyfingers, layer of filling, layer of cream, third layer of ladyfingers, layer of filling, layer of cream.
Thanks for adding another great dessert recipe to my collection!

FanFreakin'tastic!!!! OMG....I am so glad that I chose this recipe over the many others on this site...I made this Christmas eve to serve for dessert on Christmas day for 10 of us. It was absolutely the best, and my family raved over it.....I made espresso using instant espresso granuals, used Kahlua instead of the rum, and did need to double this as the lady fingers are like little sponges. I did use the Savoiardi lady fingers that I easily found at Shop-Rite. They are the hard lady fingers, not the soft. I dipped each one half-way(long ways)and then placed the espresso/kahlua side up in a tin pan (11 3/4" X 9 1/2") and then spred my filling on top. By the way I loved that the egg yolks were cooked and that you didnt need to use a double boiler, after I made the egg yolk and marscapone filling, I made the whipped cream and then folded that into the cheese mixture (so I had one filling instead of 2)I layered the filling over the fingers and repeated. I made 3 layers with the marscapone cheese filling on the top. I dusted with the cocoa powder when I served the dessert. Everyone said it tasted like it was from a fine Italian restuarant. I was nervous that it would become soggy and runny....and that was not the case it was perfect. I recommend folding the whipped cream into the egg/cheese filling. I really think it saves a step and really makes the filling light and very flavorful. Thanks for this recipe. I highly rate this.....10 stars+!

I made this recipe for company last Friday and it was wonderful.  I learned to make Tiramisu in Italy from my husband's family and this was every bit as good.  Even better because this recipe cooks the eggs.  I have two hints to pass along.  I increased the coffee to one cup and the rum to 4 tablespoons.  Also, I did not split the ladyfingers.  I put the coffee/rum mixture in a shallow container and then quickly dunked both sides of the ladyfingers in the mixture.  I'm looking forward to making this recipe again, soon!

I LOVE this recipe!  Originally, I was quite disappointed.  Shortly after making it, I had a piece and decided it wasn't worth the cost of the ingredients or the time it took to find them.  However, when I went back to it a day or two later...HEAVEN!  I've made it three times since (all in the last month) and I always make it two days before I need it or plan to eat it.  It's one of those recipes that needs to sit a while.  I use more vanilla, equal parts of coffee and brandy (and more than the recipe calls for), and I've even made it with pound cake when the local bakery/deli is out of ladyfingers...it's just as good and much cheaper!

Positively the best Tiramisu recipe ever but with adjustments!!  I took a long time reading the reviews and agreed with
most of the suggestions.  This is what I did and it turned out brilliantly.
1. I used a 9" springform cake tin and lined the outside with dry sponge fingers sugar side out cut to level of the tin. Bit fiddly but the shape can be perfected once you start putting in the filling.
2. Savoiardi biscuits are the best quality, but any supermarket sponge fingers will do. To use up leftovers I used a mixture of both. For three layers you need 2 or 3 packets especially if using a springform tin.
3. Agree egg/sugar/milk mixture must be stirred constantly whilst cooking to a nice thick consistency.  Also stirred it twice while cooling. You should end up with thick yellow custard.
4. As suggested, I added a little sugar (level dessertsp.)to whipped cream and vanilla mix. 
5. I folded the mascarpone mix and cream mix together.
6. Agree you need to treble the amount of coffee and rum.  Rum is best of all in my opinion to get a good balance of flavours. 
7. I mix rum/coffee in shallow dish and then with a sponge finger in each hand I dip, flip and out. This takes a second or two and just colours the fingers on either side. Do not soak them or you will end up with a mush!! Do a couple at a time and put sugar side down in base of tin to form complete layer. Totally unnecessary to split fingers.
8. I put a third of the mascarpone mix over the top of base fingers and sprinkled 

I am not a Tiramisu fan but apparently this recipe was outstanding. I did double up on the coffee and instead of rum I used Kahlua (which I doubled also). I used a pastry brush and brushed the coffee onto the lady fingers. I also whipped the egg whites and added them to the cheese mixture. Makes it very fluffy. Definately let it sit for 24 hours. The flavors really blend in. Don't forget to sprinkle your cocoa on just before serving or it will get soggy. I also added some strawberry chocolate shavings on top of the cocoa. Looked really good.

Wow! I made it yesterday for Thanksgiving and all our picky eaters loved it!It was the hit of our dessert table - Now I will be making for Xmas too! It really tasted like it was from my favorite Italian restaraunt!

I read all the tips and suggestions for this recipes -following is what worked (and didn't work)for me:
- made it 2 days ahead worked great
- added more coffe and Rum ( 1 cup strong coffe and 4 table spoons rum) this worked perfect!
- tried quickly dunking ladie fingers vs drizzling was a disaster! I tried quickly doing this with the liquid spread out, but it absorbed up almost all of the liquid after just a few ladie fingers, so I would reccomend the drizzle method which worked just fine.

Thanks for this great recipe!

I don't know if its that I don't like tiramisu enough, or if I did something wrong with the recipe, but I was a bit disappointed with how this turned out. It was a lot of work and the flavor of it wasn't all that great, even after letting it sit in the fridge for 24 hours. It wasn't sweet enough for me, so if I do make this again, I'll definitely add more sugar. It did make for a beautiful presentation though! Thanks for posting the recipe!

Create a delicious, authentic tiramisu--rich and impressive.

This Christmas salad is a blend of mixed greens, oranges, pomegranate, feta cheese and candied pecans, all tossed in a homemade dressing. An easy and festive salad that is the perfect addition to any holiday menu!

Christmas Salad

spring greens

orange segments (mandarin oranges, clementines

pomegranate seeds (can substitute dried cranberries)

feta cheese (crumbled)

pecans (roughly chopped)

olive oil

honey

Dijon mustard

apple cider vinegar

shallot (minced)

salt and pepper

Place the mixed greens, oranges, pomegranate seeds, feta cheese and pecans in a large bowl.

Place all the dressing ingredients in a small bowl, whisk until smooth.

Drizzle the dressing over the salad mixture to taste, then gently toss to coat. You may have dressing left over. Serve immediately.

https://content.jwplatform.com/videos/1YOSStT2.mp4

Try this roasted sweet potato, pear, and onion dish for a sweet and savory side. Serve it at Thanksgiving, Christmas, or your well-rounded weeknight dinner.

Roasted Sweet Potato, Pear, And Onion

Bartlett pears,

red onions,

potatoes

thyme,

Kosher salt

Pepper

Roasted Sweet Potato, Pear, and Onion

Love prime rib but lack the time to make it? Instant pot prime rib to the rescue!

The Absolute Best Instant Pot Prime Rib Recipe

Pound Standing Rib Roast (Prime Rib)

Heaping Tablespoons of Kosher Salt

Teaspoons Black Pepper

Cloves Garlic (minced)

Tablespoons Butter (Unsalted)

Cup Beef Broth

Using a very sharp knife, cut slits in the outer surface layer of fat, spaced 1 inch apart, in cross pattern, much like crossing on a baked ham. Do not cut into the meat.

Gently slice down through the meat, following the bones to remove them from the meat. Discard the ribs.

Rub 2 heaping tablespoons of Kosher salt over entire roast and especially rub it into the slits.

Place the meat onto a plate. Refrigerate the meat, uncovered, at least 24 hours and up to 96 hours.

Place the meat on the counter to rest for 2-3 hours so it takes the chill off. At the same time, set out the butter to soften.

Heat the instant pot on &quot;more saute&quot; and add a small drizzle of oil. Brown each side of the meat. Remove the meat and turn off the pot.

Place the broth in instant pot.

Place a trivet in the pot.

Season the meat with pepper.

Mix the butter and garlic in a bowl, and rub it all over the meat. Carefully lower the meat onto the trivet.

Place the lid on the instant pot and cook at high pressure for 8 minutes.

Leave the lid on and don&#x27;t touch the pressure valve for 35 minutes. The IP will switch over to warming mode and the meat will continue to cook to 130-135 degrees.

Remove roast from the instant pot and heat a skillet to medium high heat with a little oil. Brown each side of the roast. You can also place under a broiler in the oven if you want to brown it that way. Reserve drippings and place the meat under a little foil on a cutting board. Go to the gravy steps.

Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste along with any drippings turned to gravy, and serve.

Pour the liquid from the browning out through a strainer into a bowl and set aside.

With the pot on the sauté setting, add 3 tablespoons of flour to the drippingsleft in the Instant Pot. Continue to cook the roux mixture for two minutes, whisking as it cooks.

Gradually add the strained liquids to the roux and continue cooking until the gravy is smooth and thickened. Taste and adjust the seasonings.

For the Gravy

https://embed.mediavine.com/videos/gev9zsrv8g4konalyr3j

Every year I promise to share The Absolute Best Prime Rib Recipe and every year I forget to take pictures. This year I'm making prime rib AND sharing the recipe!!

The Best Prime Rib

This silky smooth Chocolate Mousse is made with only four ingredients and three simple steps. You won&#039;t believe how easy it is!

Easy Chocolate Mousse

chocolate chips (milk, semisweet,

heavy whipping cream (divided)

In a large bowl, heat chocolate chips and ½ cup cream until the chocolate is melted and the mixture is smooth. I do this in the microwave in 20 seconds increments, stirring well between each. Set aside to cool to room temperature, stirring occasionally (this took about 15 minutes).

In the bowl of a hand mixer or stand mixer fitted with the whisk attachment, beat remaining 1¼ cups chilled cream with powdered sugar and vanilla until stiff peaks form.

Divide the whipped cream in half, transferring half to the refrigerator to use for topping the mousse. Fold* the remaining whipped cream into the melted chocolate in two additions. Once fully combined, transfer the mousse into individual serving dishes and chill for a couple hours. The colder it is, the more firm it will be. If you&#039;d like it softer you can leave it at room temperature for about 15 minutes before serving. Top each serving with some of the reserved whipped cream.

This Sous Vide Whole Duck with tender and flavorful dark meat and crispy skin makes this one a show stopper for Christmas dinner! 

Sous Vide Whole Duck

duck

pepper

ginger paste (substitute fresh grated ginger)

garlic

pomegranate juice

champagne vinegar

soy sauce

fennel

onions

Start by removing the spine of the duck (spatchcock or butterfly it). If you’re not sure how to do this, here is a helpful video on how to butterfly a duck.

Prick the skin all over and use a sharp knife to lightly score the skin on the breast side, making sure not to cut the meat.

Coat the duck in salt and let it sit, uncovered, in the fridge overnight.

Heat a sous vide water bath to 150F degrees.

Combine the remaining ingredients (except fennel and green onions) in a bowl and mix to combine.

Coat the duck in the sauce and place in a vacuum seal bag (or ziplock bag if using the water displacement method) with the fennel and green onion. Seal the bag.

Place it in the water bath and let it cook for 12 hours.

Remove the duck from the water bath and the bag (reserve the bag juice) and place on a roasting rack.

Roast in a 450F degree oven for 15-30 minutes, or until the skin has turned a golden brown. Be careful not to over-roast as the duck could dry out.

While the duck roasts, place the bag juice in a saucepan and simmer, skimming the fat and particles off the top as it cooks. Adjust the taste with salt.

Remove duck from the oven and let cool slightly. Carve and serve it drizzled with the cooked bag juice.

These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.

Creamy Mashed Potatoes Recipe

lbs (12 medium) russet potatoes, peeled

unsalted butter (2 sticks) (at room temperature (not melted))

parsley

Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in 1 to 1 1/4 cups of the HOT milk to reach your desired texture.

With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 1/2 tsp salt, or add to taste.

https://www.youtube.com/watch?v=zcCzUm5J-x4

This creamy mashed potatoes recipe is shockingly good! This easy recipe is absolutely one of the best Thanksgiving and Christmas worthy side dishes. The folks at your holiday table will swoon over these whipped potatoes!
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🥔Ingredients for Mashed Potatoes Recipe:
►4 lbs (12 medium) russet or Yukon gold potatoes, peeled
►1 1/4 cups hot milk (we used whole milk)
►2 sticks (226 grams) unsalted butter at room temperature 
►1 1/2 tsp salt, or to taste (we used sea salt)
►1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)

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Ultra Creamy Mashed Potatoes Recipe - Natasha's Kitchen

This Cranberry Jello Salad is delicious and festive looking!  Raspberry jello, cranberry sauce, apples and pineapple make for a delicious and easy side dish to your Thanksgiving or Christmas dinner!

Cranberry Jello Salad Recipe

(20 oz) crushed pineapple, undrained

gelatin

(14 oz) whole berry cranberry sauce

apple chopped (Any will do. We like honey crisp.)

chopped walnuts (optional - tastes great if you choose to use them)

Open can of pineapple and drain pineapple, reserving...

Open can of pineapple and drain pineapple, reserving juice. Pour juice into a 4 cup liquid measuring dish.

Remove 1 Tablespoon of the crushed pineapple and...

Remove 1 Tablespoon of the crushed pineapple and set aside for garnish {if desired}

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