Related Searches: Rachael Ray cookware sets | Rachael Ray pans | Rachael Ray pots

rachael ray cookbooks | rachael ray knives | rachel ray diet | Rachel Ray cookware | Rachael Ray products

RachaelRayOffers.com : Recipe Articles

• 1 cup butter or margarine
• 1 ½ cup sugar
• ½ cup golden syrup
• ½ cup water
• ½ tsp bicarbonate of soda
• 1 ½ cups roasted peanuts

1. Melt the butter or margarine. 
2. Add the sugar, golden syrup and water and simmer the mixture until the sugar has dissolved. 
3. Increase the heat and bring to the boil. 
4. Stir in the bicarbonate of soda and peanuts and boil over moderate heat, uncovered, to the hard-crack stage.
5. Pour into a greased 30cm x 20 cm pan. 
6. Mark into squares when starting to set. 
7. Cool until hard, then break into squares. 

• 6 cups sugar
• 1 cup cake flour
• ¼ tsp salt
• 1 cup butter or margarine
• 1 can condensed milk
• 1 ¼ water
• 3 Tbsp golden syrup
• 1 Tbsp vinegar
• 14 tsp cream of tartar
• 2 tsp vanilla essence

1. Mix the sugar, caked flour and salt in a large heavy-based saucepan. 
2. Add the butter or margarine, condensed milk, water, golden syrup and vinegar. 
3. Heat over low heat, stirring constantly, until the sugar has dissolved and the butter or margarine has melted. (Take care that it does not burn).
4. Dissolve the cream of tartar in a little water and stir into the mixture as soon as it begins to boil. 
5. Boil over moderate heat for about 20 minutes, uncovered, to the soft-ball stage, stirring often. (Test by dropping a teaspoonful in a little water. You should be able to press the fudge into a soft ball).
6. Remove from the stove and stir in the vanilla essence. 
7. Allow to cool slightly, then beat until starting to stiffen.
8. Pour the mixture into a greased 33cm x 22 cm swiss roll pan. Mark into 2,5cm squares once it starts to set. 
9. Cut when completely cooled.

• 3 medium or 4 small pineapples
• 2 ¼ cups sugar
• 1 Tbsp gelatin
• ½ cup boiling water
• 2 pkts lemon or pineapple jelly
• castor sugar and/or coconut

1. Peel and grate or mince the pineapple to get about 2 lbs pulp and juice.
2. Boil the pineapple pulp for 15-20 minutes until done. 
3. Add the sugar and boil for a further 5 minutes.
4. Dissolve the gelatin in the boiling water, stir into the pineapple mixture and boil for a minute or two. 
5. Remove from the stove, add the jelly powder and stir until dissolved.
6. Pour the mixture into a greased 30 cm x 20 cm pan. 
7. Cut into 3cm x 3cm squares once cold and roll in castor sugar or a mixture of castor sugar and coconut.