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    28 Recipes

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    I didn't go to the tournament where these first made an appearence but a scan of the recipe soon ended up in our photo gallery. My first batch weren't too sucessful (tempermental oven!) but one of my (male!! ;o) ) friends made them and they were fantastic. (golden syrup is much the same as light corn syrup, apparently) I have no idea where the recipe came from although the layout looks very familiar, possibly a Mary Berry recipe.

    Recipe #168720

    This was an accident. I still don't know how much flour to put in my recipe #133840, but it's not 4oz. These turn out to be tiny little cakey bite-sized things. My only batch so far were cinnamon flavoured (they were supposed to be biscuits once upon a time) but I suspect that using cocoa powder and possibly even dipping in some melted chocolate could be a good thing. Kneading the dough may not be necessary if you use a food-mixer - I wasn't and I was still treating the dough as though it would make me some biscuits

    Recipe #157836

    From the Daily Telegraph's Weekend supplement (31/12/05, UK) As I discovered last Christmas, you *can't* put royal icing directly on to a Christmas cake because it goes all soggy! I haven't made this recipe yet as I only found it too late. You might be able to use something like vanilla-flavoured Angel Delight or some other mousse-y mix that you make up with a pint or so of milk if you can't get custard powder

    Recipe #157393

    2 Reviews |  By hels

    This is a slightly reworked version of my Real Pasta Sauce recipe #84451 to allow it to fit in with the 2 fruit and 5 veg challenge going on in the Vegetarian/Vegan forum (Dec 05/Jan06) As far as I'm aware, my fruits are the tomatoes and pepper and my veg are the onion, mushrooms, courgette, garlic and the very recent addition of sweetcorn :o)

    Recipe #148362

    1 Reviews |  By hels

    This is from the McDougalls cookbook. I think it's Christmas Cake 2 (the richer of the two recipes it lists) The original recipe calls for only 2 oz of cherries, but I think we normally use nearer 4 or 5 oz. You're also supposed to add a couple of tablespoons of alcohol at the cooking stage, but we always feed this cake as we go along. Normally, we give this cake a couple of months to mature before Christmas comes. Regarding the gravy browning....during and after WW2, when the UK had rationing, rich fruit cakes were often "dyed" to a darker brown colour with gravy browning since dried egg, grated potato, grated carrot, etc don't make a proper rich fruit cake. I suspect that this was originally an austerity recipe which has had it's butter, eggs and sugar added to it again but no-one thought to remove the gravy browning. To me the search for the browning that we haven't used since last time is part of making the cake ;o) so I'll leave it in, even though it really isn't necessary any more!

    Recipe #142435

    1 Reviews |  By hels

    edit: I did have the quantities right! So-named because I don't think I've ever made these before about 10pm :o) The recipe was originally called the more boring "Cinnamon Snaps" and came from "Quick and Easy Biscuits" by Valerie Eames. These bicuits also work with cocoa or ground ginger and probably many other spices. I would like to point out that, even for this ginger lover, an entire teaspoon of ginger does make the mouth a tad warm! The lack of eggs in this recipe also means that you can eat the raw dough without worrying about salmonella - although my usual theory is that I grew up licking the beaters clean of raw cake dough and it hasn't killed me yet so I'll probably be okay.

    Recipe #133840

    1 Reviews |  By hels

    A sweet version of eggy bread. This seems to work best with the cheapest white bread and the cheapest jam (jelly) you can buy. They aren't actually as complicated to make as my instructions probably make out! I think you can only make these over an open fire. Holding them over the hob just isn't going to be the same at all.

    Recipe #126287

    I learnt this one at a Guide training weekend in the New Forest this year. I've given the recipe using handmade sponge cake mix, although we actually made them with a packet mix :o) They can be cooked in the oven at about 160degC or gas 4

    Recipe #126286

    2 Reviews |  By hels

    This came from one of my mum's friends. In the UK, a can of condensed milk is 1/2 pint (--300g, 10 fl oz) so the can makes a useful measure to get the right amount of water and whiskey. This recipe does work better with cheap whiskey, but there are limits - if you've got a choice in the shop between "cheap" and "ridiculously cheap" go for the cheap stuff - there is a difference! :o) Condensed milk is the thick, gloopy, sweet stuff that Winnie-the-Pooh likes with honey and bread, evaporated milk is a lot runnier, not sweetened and won't work with this recipe. In the UK, the brands are Nestles or Fussells (the one which used to have a butterfly as it's logo). If you normally drink real coffee, you can probably substitute 1 can of real coffee for 1 can of water and the teaspoon of instant coffee powder, although I haven't tried it. Oh yes, my 2 pints is 2 1/2 US pints because we have more fluid ounces in ours!

    Recipe #121657

    I picked this recipe up from the Norske Folkemuseum in Oslo a couple of years ago. I'm not too certain how many it makes so it's a bit of a guess, as is the preparation time! :-) I haven't put a cooking time as I wouldn't consider frying to be "passive work time". They can be frozen.

    Recipe #116067

    1 Reviews |  By hels

    A very traditional recipe from SW England - lardy cake is *not* for those on diets! It is a sort of layered dough cake thing with a sticky, crunchy glaze on the bottom. It seems to be similar to Cornish heava cakes. This recipe comes from "Mary Berry's Complete Cookbook" and calls for large amounts of "white vegetable fat". I've always made this with lard (pork fat) purely because of it being called "LARDy cake" Strong white flour is whatever you'd use to make bread with - if I've got it right, it should contain more gluten than ordinary cake flour. Cooking time includes rising times.

    Recipe #99022

    This cake is very rich with a dark chocolate icing and a chocolate fudge filling. Sometimes it rises like a sponge cake, other times it doesn't. However, my most recent attempt sank and my friend described it as very much like real Sachertorte - so it really doesn't harm it one little bit! Apparently, this cake is best made a day ahead. I've no idea where Lorna got the recipe from.

    Recipe #98939

    3 Reviews |  By hels

    After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.

    Recipe #98829

    1 Reviews |  By hels

    I was allowed to help Nanny make any pudding I wanted one day when I was little. What 8 year old could resist such a title? In the cooking, it all settles out into a pastry type crust, an egg custard type middle and a coconut topping. *!*!*!*!*!*NOTE - 1 PINT = 20 FLUID OUNCES*!*!*!*!*!*

    Recipe #98573

    My mum would make one of these cakes every week so my dad could take a piece to work with him every day. In common with all fruitcakes, it tastes far better a week after making as it tends to be very dry for the first couple of days. The loaf tin is about 8x4 inches and about 2 inches deep. The amount of milk can be adjusted if the mixture seems a bit dry. Hmmm, my scribbled copy of the recipe calls for "enough fruit". This makes perfect sense to me, knowing how big a well the food mixer leaves in the centre of the dough but I'd be inclined to translate this as about 2 cups worth. I think that, once it's all mixed in, the mixture tends to look as though its about 60%dough and 40% fruit - but feel free to change this to your own taste.

    Recipe #98378

    1 Reviews |  By hels

    I was searching 'Zaar to find a recipe to make mango frozen yoghurt as a "birthday cake" for my fiance. After weeding out all those that required ice-cream makers and other equipment that his kitchen doesn't have, I got to recipe #67664. From there, I anglicised the ingredients (I've never seen frozen fruit concentrate over here) and re-worked the ratios to create this. 3/4 pint of yoghurt = 500g = one big tub - I couldn't face entering a recipe which called for 285ml of stuff! You could probably use something like vanilla yoghurt with chopped fruit if you can't find the right flavour.

    Recipe #91402

    1 Reviews |  By hels

    "International Food Evening" at Rangers one night. One of the others was given Russia as her country. This is what she brought in! It's very good, especially eaten with sponge fingers. The recipe specified a "wineglass" of brandy - I've assumed that the wine glass was 175ml. It can probably be used as a topping for that very special dessert!

    Recipe #91140

    2 Reviews |  By hels

    I'm not a fan of ordinary sausage and mash, but this one I'll happily eat. This recipe will happily multiply up to at least 6 servings, but I only ever cook it for 1, so that's what my proportions are. If the amount of potatoes seems enormous, cut it down a bit. One of my problems is that my baking dish holds about 1-and-a-third portions of this recipe, so quantities may be a bit skewed! :o) Adding something like mustard powder or cayenne pepper might work quite well, if you feel that the dish is too bland. Skinless sausages are ideal for this recipe, but it's not a problem if you can't get them

    Recipe #91007

    2 Reviews |  By hels

    As made by one of my housemates. The original recipe apparently calls for a two or three spring onions (scallions??), but leeks are cheaper here in the UK. This also works well with turkey, according to another housemate!

    Recipe #90917

    3 Reviews |  By hels

    A bakery back home used to make mini pizzas on half a roll. This is my version for when I want a tastier lunch than plain old cheese-on-toast Dried herbs = mixed herbs = sage, thyme, marjoram, oregano and parsley

    Recipe #87368

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