PYTHONLINE

Mix sugary stuff then boil it in a pan. Do not add any albatross at this point. When it has been boiling a bit, mix in the bicarb. It will go frothy. Still add no albatross but you may consider a small frog. Pour onto a flat thing it will spread out. Let it go cold. When it is cold hit it with a hammer.
Crunchy sweet stuff is made.

1. Prepare a floured kitchen counter or bread board for kneading the donuts
2. Prepare a dish or plate with an inch of flour
3. You'll want a clean area with paper towls or torn brown paper bags to drain your donuts once you remove them from the oil
4. Sift flour, sugar, salt, baking powder, and nutmeg
5. Mix in butter until crumbly
6. Stir in milk and egg
7. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness
8. You can dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts -- OR
9. Join the ends of the long skinny pieces of dough
10. Make sure to heat the oil in a deep pot to 375.00° Degrees Fahrenheit (190.5 Celsius) before you are ready to drop the doughnuts in
11. Carefully drop donuts into hot oil, only a few at a time. Time to fry may vary but the doughnuts should be in the oil for about 2 minutes to up to 3 minutes (until golden brown), turning over once
12. Drain on prepared paper towels or brown paper
13. Sprinkle with powdered sugar OR carefully pour glaze mixture over doughnuts
14. EXTRA CREDIT - Decorate with spinkles using Union Jack Colors
15. Enjoy while watching Michael Palin Flying Circus Sketches!!

First you must drink the whole bottle of Tabasco, your mouth and teeth will be burning .
When your whole mouth is on fire you blow over the torch , and then burn that tv , oh yeah wow, burn thhat tv wow.
While the Tv is burning you put the russian candlesticks over it and let the chocolate melt but while the chocolate melt you eat the naughty thing wow yeh you eat that candlestick .
You eat all while you are reading books form 1756 about dated philosophies and themes but you are a very cultured person and want to eat and develop the mind at the same time.
Then you take the second bottle tabasco and filled the strawberries with it and put it in your nostrils, then your nose will become a flame and you can work in a circus.
This desert is delightful, good for royalty dinners.

You take the 5 tons of chocolates and melt it all in your oven . It´s better if the oven is new cause then you got to buy a new one, due to the weight of the 5 tons over it.
Then you spill it all on somebody´s head , but leaving 2 holes in the nose so the person can breathe. You let the person become a mountain of chocolate 5 hours , but you must protect the feet with plastic and a firemen brigade singing Palestrina.
Then you take the dirty rotten salad and with very careful and gentle moves you place the rotten things around the feet , as a sign of high cuisine for the contest.
If somebody eat this , well they will get very sick
Bon Appetite

Steam the pumpkin pieces for 10 minutes.
Warm thin coconut milk and mix milk powder in it.
Grind the pumpkin with this milk. And mix with thick coconut milk .
Add lightly beaten eggs. Add jaggery and stir till dissolved. Add nutmeg and cardamom.
Pour the mixture in a pudding mould. Cover with a lid and steam for 45 minutes.
Cool and chill in the refrigerator. Serve sliced, trickled with some honey if desired.

Place chocolate in a microwave-safe bowl. Microwave chocolate on high power for 2 minutes.
Stir. Continue microwaving in 15-second increments until chocolate is almost completely melted.
Remove from microwave and grate 1 teaspoon additional chocolate over the melted chocolate;
stir until smooth.
Mix in walnuts or prailines
Fill mold with melted chocolate, reserving about 1 tablespoon melted chocolate. Refrigerate molds until chocolate is firm, about 2 hours. Remove frogs from molds. "Glue" eyes onto the frogs with remaining melted chocolate. Store at room temperature or in the refrigerator.

Make the cookie dough: In a mixer cream the butter until it is light
and fluffy, like a cloud on a summer’s day in Brighton.
Add the powdered sugar and cream some more, scraping the
sides of the bowl a couple times if necessary.
Stir in the vanilla extract and then the salt and cocoa powder.
Mix until the cocoa powder is integrated and the batter is smooth and creamy, sort of like a thick frosting.
Add the pastry flour and mix just until the batter is no longer
dusty looking, it might still be a bit crumbly. You don't want to over mix
and end up with tough cookies, everyone hates tough cookies, in fact that is why we use that phrase “Tough Cookies” because everyone hates them so.
Turn the dough out onto a counter, gather it into a ball, and kneed it
just once or twice to bring it together into one nice, smooth mass.
Place the ball of dough into a large plastic bag and flatten it into a disk
roughly 3/4-inch thick. Place the dough in the freezer for 20 minutes to
chill.
This is when I start hitting the cooking sherry, it makes the rest of the process flow so nice.
Rollout and bake: Remove the dough from the freezer and roll it out
really thin...wafer thin to be exact. You can either roll it out between two sheets of plastic, or dust your counter and rolling pin with a bit of flour and do it that way.
I always use festive cookie cutters to cut out the cookie in my favourite
animal shapes, Penguins, Orangoutangs, Ocelots, Vicars.
Place cookies on a parchment-lined baking sheet and bake for 10
minutes. Remove the cookies from the oven and allow them to cool
completely on a baking rack if you've got one.

Make the peppermint coating:
Slowly melt the chocolate, stirring occasionally until it is glossy and
smooth, like a wee ones’ bum.
Stir in the peppermint extract. If you think the chocolate needs
a bit more peppermint kick, add more extract a drop or two at a time
warning: My cousin, Esmerelda Tupperware-Ninny, used a whole bottle
of extract causing a tear in the time-space continuum, causing her to become my Grandfather.

Finishing the cookies:
Coat the cookies one at a time and then set them on a parchment-lined baking sheet to set. I use a copy of the Magna Carta for sentimental reasons.
Drop one cookie into the chocolate and (using a fork) carefully coat it fully. Lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan to drain any extra chocolate off the cookie. You are after a thin, even coating of chocolate.
Place on the prepared baking sheet, and repeat .
Place the cookies in the refrigerator or freezer to set.
Make 3 or 4 dozen cookies or one really really big one.

1. Blend the cornflower to a smooth paste with 2 tbsp of the milk. about the constancy of Crelm toothpaste.
2. Boil the remaining milk with the lemon rind and strain it on to the blended
mixture, stirring well.
3. Return the mixture to the pan and bring to the boil, stirring all the time,
until the mixture thickens and cook for a further 3 minutes. Add sugar to
taste.
4. Pour into a 600 ml (1 pint) dampened jelly mould and leave for several
hours until set. Turn out to serve with fresh fruit or to fresh fruits depending
on your peccadillo.
serves 4