Raspberry Bars

I have something very special in my possession. My grandmothers cookbook, "A Guide to Good Cooking with Five Roses Flour"(Harvey & Brodie 17th ed. pub. 1958). This book is stained, and tattered. It is filled with my grandmothers hand written notes and clipped recipes. Old fashioned goodness. I proceed with exact instructions from my grandmother. I made this with my homemade raspberry jam and it was heaven.

1C flour
1 egg
1/2 C butter
1 tsp baking powder
1 tbsp milk

Rub the butter with the flour, baking powder and a little salt (I used my pastry cutter), add the beaten egg, milk and mix well. Spread on bottom of pan (8 X 8). Spread with raspberry jam (200-250ml) and cover with the following mixture.

1 scant cup sugar (just under 1 C)
1 beaten egg
2 C coconut
butter the size of an egg, melted (1 1/2 tbsp)
1 tsp vanilla

Bake in a slow oven till nicely brown
(300 F for ~ 45 min, completly cool before cutting)

(source: Ruth Wilman)

Curry Honey Mustard Chicken

A curry recipe for those feeling a little timid about curry. I never liked curry before trying this recipe. So easy and satisfying, with lots of sauce for the rice. Everyone I have made this for loves it:P

3 lbs boneless/skinless chicken thighs
1/2 cup liquid honey
1/4 cup melted butter
1/4 cup Dijon mustard
2-4 tsp curry powder
pinch cayenne pepper

1. Rinse chicken with cold water, place in 8 x 12 dish. Set oven to 350 F.
2. Melt butter in a small glass bowl in the microwave.
3. Add liquid honey, mustard, curry, and Cayenne to the melted butter and mix.
4. Pour evenly over chicken and bake for 40 min. Turn twice during baking to brown.

Serve with lots of rice and steamed broccoli or beans.

(source: The Best of The Best and More 1998)