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Post by AngelinaJellyBeana on 19th November 2009, 10:57 am

I love to bake (and eat) so please can I beg borrow or steal some of your tried and trusted recipes and when I get my brain in to gear I'll post some of mine.
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Post by AngelinaJellyBeana on 29th November 2009, 4:19 pm

Today I made some mince pies dribble

I made my own mincemeat using mixed dried fruit, chopped up (home grown and home dried) apple all soaked in rum , a jar of home made cranberry sauce and lots of spices - all the nice Xmas ones, cloves, cinnamon, nutmeg. It tasted quite yummy

Left over pastry went to make a few jam tarts - some raspberry and some rhubarb & ginger jam, both home made

Was quite pleased with my little self until I burnt my mouth on a hot jam tart Shocked
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Post by Aberlemno on 29th November 2009, 4:35 pm

I start to make my mincemeat in August, and add more layers over the following weeks. It has a little wine or brandy in to help it along and by now is smelling FAB! It just lives in a big earthenware jar and will keep up to a year. Your talk of jam tarts reminds me of the ones my mum used to make, only it was boughten jam not home-made. . .
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Post by AngelinaJellyBeana on 15th December 2009, 8:09 pm

Have just put a batch of these in the oven

http://theirreverentcook.blogspot.com/2008/06/cranberry-white-chocolate-muffin.html

dribble

will let you know how they turn out in about 20 minutes
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Post by MrsC on 15th December 2009, 9:05 pm

I made some of these buns for the weekend and they were very very yummy!

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Post by AngelinaJellyBeana on 15th December 2009, 9:25 pm

They sound nice, Mrs C

My muffins are out of the oven. Didn't rise as much as I thought they would but then that's probably my fault by trying to get more than 12 out of the mixture

They taste fine though Very Happy
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Post by AngelinaJellyBeana on 17th January 2010, 9:29 am

Successful, and tasty, fat free (apart from the egg) cake made yesterday. I'm sure it was Billy who gave me the recipe quite a while ago. Anyway, here it is....

8oz sultanas
4oz raisins
4oz currants
6oz Demerara sugar
1/4 pint hot tea (normal tea, no milk!)
1 egg
8oz self-raising flour.

Mix together fruit, sugar and hot tea. Cover and leave overnight.
Add egg, beat well then stir in flour.
Grease and line a 2lb loaf tin.
Bake at 160/gas mark 3 for 1hr 30 to 1hr 45mins.


I didn't have all the separate fruit, so used a bag of mixed fruit as I like the peel in it.

The cake keeps well and is actually better after a couple of days, if you can resist, but of course I had to sample it. A big slice spread with butter is delish dribble but as I'm trying to get rid of the Xmas flab, there'll be no butter for me on it but it's a bit of a "less guilty" treat
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Post by Aberlemno on 17th January 2010, 11:37 am

This is delish, and I have pears which need using so I will probably make it later on:

CHOCOLATE AND PEAR SPONGE

175g/6 oz/3/4 cup butter, softened
175g/6 oz/3/4 cup soft brown sugar
3 eggs, beaten
150g/5 ½ oz/1 ¼ cups S-R flour
25g/1/2 oz/2 tblspns cocoa powder
2 tblspns milk
2 small pears, peeled, cored and sliced

Grease a 23 cm/8 inch loose-bottomed cake tin and line the base with baking parchment.

In a bowl, cream together the butter and soft brown sugar until pale and fluffy.

Gradually add the beaten eggs to the creamed mixture, beating well after each addition.

Sieve the S-R flour and cocoa powder into the creamed mixture and fold in gently until all of the ingredients are combined.

Stir in the milk, then spoon the mixture into the prepared tin. Level the surface with the back of a spoon or knife.

Arrange the pear slices on top of the cake mixture, arranging them in a radiating pattern.

Bake in a preheated oven, 1280 deg. C /350 deg. F /Gas Mark 4 for 1 hour until the cake is just firm to touch. Leave to cool in the tin and then transfer to a wire rack until completely cold before serving.

Serves 6.
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Post by LizzyLaneFarm on 19th January 2010, 1:01 am

Chocolate and Pear Sponge

This sounds just wonderful. I'll have to go dig out my pan now and give it a try this week when I do my baking.

Thank you for sharing

Karyn
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Post by Aberlemno on 19th January 2010, 6:49 pm

Try this one - it is scrummy!

MANDERIN ORANGE CAKE (My own recipe)


4 oz butter or margarine
6 oz caster sugar
2 beaten eggs
Grated rind of a (well-washed) orange or two mandarins
1 small tin manderin orange segments, drained
7 oz Self Raising flour, sifted
1 tblspn orange juice (or milk if preferred)

Cream butter, sugar and rind till fluffy. Gradually beat in eggs. Mix in sifted flour and orange juice until soft dropping consistency. Add manderin orange segments and mix well to incorporate and break up a little. Grease and line an 8" cake tin. Bake at 350 degrees F/180 degrees C/Gas Mark 4 for 45-50 mins, until firm and golden and shrinking away from sides of tin. Enjoy!
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