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INGREDIENTS

Crunch topping
• 2 tablespoons dried currants
• 2 tablespoons dried cranberries
• 2 tablespoons slivered almonds
• 1 tablespoon sugar, plus
• 1 teaspoon sugar
• 2 tablespoonsmillet or rolled oats
• 1 largeegg white

Porridge

• 1 cupwheat berries
• 1/2 teaspoon salt
• 1 cup steel cut oats(Irish or Scottish oatmeal)
• 1/2 cup milk
• 3 tablespoons molasses
• 3 tablespoons honey
• 1 teaspoon cinnamon

DIRECTIONS

1. For the porridge:.
2. Fill a large pot with water.
3. Cover and bring to a boil.
4. Add wheat berries and return to a boil.
5. Cook until grains are al dente, about 30 minutes.
6. Drain.
7. Fill a small saucepan with 4 c water and ½ t salt.
8. Bring to a boil, then add oats.
9. Cook, stirring, until the mixture begins to thicken, about 3 minutes.
10. Reduce heat to med low and simmer until all liquid is absorbed, about 30 minutes.
11. Add the milk, molasses, honey, cinnamon and cooked wheat berries.
12. Cook, stirring constantly, until heated through and thick, about five minutes.
13. Serve hot sprinkled with crunch topping.
14. For topping:.
15. While water is boiling, heat oven to 350°F Line an 11”x17” baking sheet with parchment paper.
16. In a small bowl combine all ingredients except egg white.
17. In a separate bowl, whisk egg white until it holds soft peaks.
18. Add 1T of egg white to dry mixture and stir until coated.
19. Discard the excess.
20. Spread mixture on prepared baking sheet and bake until nuts are golden, about 10 minutes.
21. Remove from oven and place pan on rack to cool.
22. Crumble topping into a large bowl and serve with porridge.
23. Store remainder in an airtight container.
24. Note: The porridge reheats very well in the microwave.
25. You can also preare most of this recipe ahead to make fresh in the morning.
26. To prepare ahead: Cook and drain wheatberries and bake crunch topping.
27. Bring 4c water and salt to a boil, then add oats and remove from heat.
28. Soak overnight.
29. In the morning, heat mixture over med low about 8 minutes, stirring until hot and creamy.
30. Follow recipe from there.

INGREDIENTS

• 1/2 cup milk
• 1/4 cup dry white wine
• 1/2 teaspoon worcestershire sauce
• 1/2 teaspoon dry mustard
• 1 dash white pepper, to taste
• 1 cup mayonnaise
• 2 cups cheddar cheese, shredded

DIRECTIONS

1. Mix all ingredients together in heavy 2 qt saucepan.
2. cook over low heat stirring frequently, about 20 minutes, or until all cheese is melted and mixture is hot.
3. Pour into fondue pot or chaffing dish.

INGREDIENTS

• 2 lbs old potatoes
• 1 large onion
• 1/4 pint hot stock
• 1/4 pint milk
• 2 ounces butter
• salt and pepper

DIRECTIONS

1. Pre-heat oven to gas 4 or 180c.
2. Grease with butter an oblong roasting tin, or a wide shallow dish.
3. Peel potatoes and slice thinly into rounds.
4. Finely chop onion.
5. Arrange a layer of potato on base of dish, sprinkle with onion, and salt and pepper.
6. Continue until all is used up, ending with potato.
7. Pour over the stock and milk, then dot with butter.
8. Place in the hottest part of the oven for 45-50 minutes, until the potatoes are cooked and the top golden and crunchy.
9. For a change used chopped leek as well as or instead of onion.

INGREDIENTS

• 1/2 cup honey
• 1 cup milk
• 3 tablespoons melted butter
• 1 1/2 cups flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup chopped pecans
• 1 egg, beaten

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Butter loaf pan.
3. In medium saucepan, combine 1/2 cup honey and milk; Stir over medium heat until honey dissolves.
4. Stir in melted butter.
5. Set aside to cool.
6. Sift flour, sugar, baking powder and salt into large mixer bowl.
7. Add pecans and toss to coat.
8. Set aside.
9. Whisk egg into cooled milk mixture.
10. Add to flour mixture.
11. Beat at medium speed just until blended.
12. Pour into pan and smooth top.
13. Bake for 65-75 minutes until toothpick comes clean from center.
14. Cool on rack 10 minutes, Remove and cool again on rack.

INGREDIENTS

• 1 teaspoon sugar
• water, as required

DIRECTIONS

1. Mix sugar to your facial cleanser.
2. Wash your face with water.
3. Apply to your face.
4. Keep it on for 15 minutes.
5. Rinse with water.
6. Pat dry.
7. Moisturise with your favourite moisturiser.
8. Enjoy!