Ingredients    
Cakes     
6 eggs    
6 tbsp of sugar    
6 level tbsp of flour    
vanilla flavouring    
2 heaped tbsp cocoa powder     

Walnut cream    
4 oz butter    
4 oz ground walnuts    
6 oz. + 1 tbls. milk    
1 heaped tbsp sugar    
1 tbsp rum    
1 heaped tsp flour     

Chocolate cream    
6 oz. + 1 tbls. milk    
1 egg    
1 heaped tbsp sugar    
4 oz butter    
1 heaped tsp flour    
2 heaped tbsp cocoa     

Topping    
 half pint whipping cream     
2 and half fl oz milk    
1 tbsp rum    
4 oz sugar    
2 tbsp cocoa powder    
1 handful raisins soaked in rum 

Preparation    
Butter and flour two square or rectangular cake tins.     
Heat the oven to  350 F.     
Make a vanilla cake and a chocolate cake as follows:     
separate the eggs and beat the yolks with sugar until thick    
and frothy. Fold in the flour. Beat the egg whites until stiff,    
fold them into the batter.     
Divide the cake batter in two parts. Flavor one part with     
2 heaped tbsp cocoa and the other with vanilla. Put each     
mixture into the cake tins.    
Bake for about 15 min, until the cakes come away from    
edges of the tin.    
Turn out onto a cake rack and leave to cool.     
Prepare a nut cream by mixing the walnuts with the butter,     
milk, flour, sugar and rum. Bring to boil, stirring well, then     
remove from the heat.    
Leave to cool, then spread over one of the cakes,     
sprinkle with raisins and put the other cake on top.     
To make the chocolate cream, mix the milk with the     
beaten egg, butter, flour, sugar and cocoa. Heat slowly,     
stirring, until thick. Don't let the mxiture boil.     
Leave to cool a bit, then spread on the top of the cake    
and leave to rest.     
When the cream is stiff, cut the cake into little squares     
and pile them up on a dish. Mix the milk with   2 oz sugar     
and the rum, pour over the cake. Decorate with whipped cream.     
Before serving, mix the remaining cocoa with sugar     
and a little water to make a thick sauce and pour over the     
whipped cream.     

40 shrimp 1 tsp. thyme 
1/3c.Worcestershire sauce 1/2 tsp. celery salt 
1 stick of butter  
2 tsp. garlic puree 
1 tsp. salt  
2 tsp. rosemary 
1 tsp. pepper 1 tsp. olive oil 
1 tsp. cayenne pepper ( can vary depends on how spicy you want it) 

J. Rider's Carrot Cake 
 

 **Please note you can substitute the carrots with zuccinni or bananas. 
 

  Magda2's 

3/4 cup sugar  
3/4 cup soft butter 
1/2 cup firmly packed brown sugar  
1/2 tsp. allspice 
2 eggs 
1 cup pumpkin  
1 3/4 cup flour 
1/2 cup finely chopped or  ground pecans 
1/4 tsp. nutmeg  
1/2 tsp. salt 
1 1/2 tsp cinnamon  
1 tsp. baking soda 

Glaze:  
1 cup powdered sugar 
1 tsp. vanilla 
sliced almonds 
water 

Combine sugars, butter and eggs in large mixing bowl.  Beat on medium 
speed until fluffy.  Add pumpkin and beat just until blended.  Combine 
flour, pecans, baking soda, salt and spices.  Gradually add to batter, 
beating well after each addition.  Pour into greased and floured 9x5 
inch loaf pan.  Bake at 325 degrees for 75-80 minutes or until 
toothpick comes out clean.  Remove from pan and cool on wire rack.  
Drizzle with glaze and sprinkle with sliced almonds. 

Glaze:  Combine 1 cup sifted powdered sugar and 1 tsp. vanilla and 1 
or 2 tsps. water. 
 

 Tink's Chicken Enchiladas  
 

Boil chicken until tender and dice into bit size chunks. Mix soup, green  
chili (frozen, canned or fresh) and onion together. Layer in 13x9 pan with  
tortillas and cheese. Bake at 375 for 35 to 45 minutes.  
Makes 9 servings