tag:blogger.com,1999:blog-10421443622686282662024-02-07T19:52:56.618+11:00PINK BYTESA BLOG ABOUT SOME OF MY FAVORITE THINGS.Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-1042144362268628266.post-34545082884357570822013-02-04T23:49:00.000+11:002013-02-04T23:50:24.875+11:00Cakes by Sally<span style="color: #c27ba0; font-family: Arial, Helvetica, sans-serif;"><i>As some of you might know, Facebook is the latest and quickest way of reaching friends, old and new. I have started a cake page on there called Cakes by Sally. </i></span><br />
<span style="color: #c27ba0; font-family: Arial, Helvetica, sans-serif;"><i>I started cake decorating and making flowers with sugarpaste one year ago, and it is an exciting journey. Learning new things every day. I love it.</i></span><br />
<span style="color: #c27ba0; font-family: Arial, Helvetica, sans-serif;"><i>I have attached a small sample of my work here for you to see and I will try to put something here each week for you.</i></span><br />
<span style="color: #c27ba0; font-family: Arial, Helvetica, sans-serif;"><i>If you would like to order a cake from me, please contact me here or visit my Facebook page.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHdISW6mUqAwGnIcbfjOnd05VCCllQ4D49GFk8DWCv1fd87Au0JJLYdQDZeZwMLWEhhjvjMJC4LI3H9T6M5jNoOvQPogUWdL66N4frwo7bbFFEgkcawANNLcyZepQ82PFdHc9u8u3HZY/s1600/BeFunky_DSCN2366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibHdISW6mUqAwGnIcbfjOnd05VCCllQ4D49GFk8DWCv1fd87Au0JJLYdQDZeZwMLWEhhjvjMJC4LI3H9T6M5jNoOvQPogUWdL66N4frwo7bbFFEgkcawANNLcyZepQ82PFdHc9u8u3HZY/s320/BeFunky_DSCN2366.jpg" width="320" /></a></div>
<span style="color: #c27ba0; font-family: Arial, Helvetica, sans-serif;"><i>Rich fruit cake, with the fruit steeped in brandy, then covered in fondant.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczxRTDaqkBfvV2qr73q3-cpngt_KoHFvrGlHeIAAg7Ro8HfOk7IuhN-abduAXw45nmEeCOPWV_nvWB3k-s_3EuGXrcEW1lz4dbK9Dac-rfbmx-h-NFx-r9QOUCiPKFEB0rkLUxsUSyBQ/s1600/BeFunky_DSCN1479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczxRTDaqkBfvV2qr73q3-cpngt_KoHFvrGlHeIAAg7Ro8HfOk7IuhN-abduAXw45nmEeCOPWV_nvWB3k-s_3EuGXrcEW1lz4dbK9Dac-rfbmx-h-NFx-r9QOUCiPKFEB0rkLUxsUSyBQ/s320/BeFunky_DSCN1479.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMr8MFSU6wqXsPmumWev8uVhMV1q1NpK_Gb-G-v-jwkA4kGJnYBfhotK0Eo8EVf-A1Zf923h0qhUhFTBLBLaLKr_ieoQvYN59-xZOHrL5NivlpQcBzNmL9cxv83salj5tulkkgw6Aibh8/s1600/BeFunky_DSCN1375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMr8MFSU6wqXsPmumWev8uVhMV1q1NpK_Gb-G-v-jwkA4kGJnYBfhotK0Eo8EVf-A1Zf923h0qhUhFTBLBLaLKr_ieoQvYN59-xZOHrL5NivlpQcBzNmL9cxv83salj5tulkkgw6Aibh8/s320/BeFunky_DSCN1375.jpg" width="200" /></a></div>
<span style="color: #c27ba0; font-family: Arial, Helvetica, sans-serif;"><i>White chocolate mudcake covered in tie dye look fondant and sugar paste fantasy flowers.</i></span><br />
<span style="color: #c27ba0; font-family: Arial, Helvetica, sans-serif;"><i>Two tier 1st birthday cake, caramel mud cake, covered in fondant, teddy bear, blocks, flowers and butterflies are all sugar paste.</i></span><img align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" style="border: 0;" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com3tag:blogger.com,1999:blog-1042144362268628266.post-59342940592172891112011-11-05T18:40:00.002+11:002011-11-05T18:55:43.691+11:00Iced Ginger Ring.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh3iKMSEA0tk8IUlw9aGDJ4goQFl_zrH8NvjnDxPOzwhziLWuKazTIGkDTa1Wm8EtFQv4uiP4ygnUfGBqPQ5rjGLpNuYJVrRHCn-eEKy0kGCP5g8JQoucYegpiGfYIu4jfTN97LnO5ow/s1600/DSCN0494+%25281024x768%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZh3iKMSEA0tk8IUlw9aGDJ4goQFl_zrH8NvjnDxPOzwhziLWuKazTIGkDTa1Wm8EtFQv4uiP4ygnUfGBqPQ5rjGLpNuYJVrRHCn-eEKy0kGCP5g8JQoucYegpiGfYIu4jfTN97LnO5ow/s400/DSCN0494+%25281024x768%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5671413783231007714" border="0" /></a><span style="font-weight: bold; font-style: italic; color: rgb(102, 51, 51);font-size:100%;" >Was in need of some comforting food and really taste as well this afternoon. So I made this and boy! did it hit the spot. Ginger is so good for the tummy and the digestive system. Now I should have used all golden syrup but I didn't have enough, so used some treacle, which gave it that lovely dark colour.<br /><br />Prep time 20 minutes... Cooking time 35 minutes.<br /><br />Ingredients..<br />340 g Self Raising Flour.<br />1 tablesp. Bicarb of Soda.<br />1 tablesp. Ground Ginger.<br />1 tablesp. Ground Cinnamon.<br />170 g Sugar (I used white)<br />170 g Butter.<br />110 g Golden Syrup.<br />110 g Treacle.<br />2 Eggs.<br />230 mls Milk.<br />120 g Glazed Ginger (chopped)<br /><br />Method...<br />Melt butter, sugar and golden syrup in a saucepan, stirring the whole time.<br />Set aside to cool.<br />When cooled, add the rest of the ingredients, leaving the chopped ginger to last.<br />Mix well. I used a wooden spoon.<br />Grease a ring tin (or loaf tin) and bake in the oven at 180c (less for fan-forced) for 35 minutes.<br />Allow to cool and ice with a runny icing.<br /><br />I dare you to stop at one slice. Enjoy.</span><br /><img style="border:0;" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" align="right" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com4tag:blogger.com,1999:blog-1042144362268628266.post-45615454163500532892011-08-02T19:46:00.001+10:002011-08-02T19:52:09.362+10:00Margarita cupcakes with a Lime glaze.<h1 style="display: block;"><br /></h1><div style="display: block;" id="previewbody"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALJkja26wPfbrVruGKoq9cmzdtDMMFvmlBdRlfZGxvz8YlYaATh_JxCNQKn5kaP8Y-NnbMx7js7re88xvGDUTPMR3QAtgZw9B7Lx4Oj0LcuIxCuXn90sdoI24_OvtIDA9Xwb4joVz9n8/s1600/P1030131+%2528800x600%2529.jpg"><img style="margin: 0px auto 10px; width: 400px; height: 315px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5636150294645943554" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALJkja26wPfbrVruGKoq9cmzdtDMMFvmlBdRlfZGxvz8YlYaATh_JxCNQKn5kaP8Y-NnbMx7js7re88xvGDUTPMR3QAtgZw9B7Lx4Oj0LcuIxCuXn90sdoI24_OvtIDA9Xwb4joVz9n8/s400/P1030131+%2528800x600%2529.jpg" border="0" /></a><span style="font-style: italic; font-weight: bold; color: rgb(51, 204, 0);font-size:100%;" ><span style="font-family: lucida grande;">Boozy cupcakes for adults, had fun making these.</span><br /><span style="font-family: lucida grande;">Taken and adapted from an American lass called Gail Wagman.</span><br /><br /><span style="font-family: lucida grande;">You will need..</span><br /><span style="font-family: lucida grande;">150gms S.R. Flour. (sifted)</span><br /><span style="font-family: lucida grande;">125gms unsalted Butter (room temp)</span><br /><span style="font-family: lucida grande;">150gms Sugar.</span><br /><span style="font-family: lucida grande;">3 Eggs.</span><br /><span style="font-family: lucida grande;">1 tablespoon finely grated Lime rind.</span><br /><span style="font-family: lucida grande;">2 tablespoons Tequila.<br /><br /></span><br /><span style="font-family: lucida grande;">Lime Glaze</span><br /><span style="font-family: lucida grande;">2 tablespoons fresh Lime juice.</span><br /><span style="font-family: lucida grande;">150gms Icing Sugar.</span><br /><span style="font-family: lucida grande;">1 tablespoon Tequila.</span><br /><span style="font-family: lucida grande;">Green food colouring.</span><br /><span style="font-family: lucida grande;">Coarse Salt and Lime slices for decoration.<br /><br /></span><br /><span style="font-family: lucida grande;">Method....</span><br /><span style="font-family: lucida grande;">Preheat oven to 180c</span><br /><span style="font-family: lucida grande;">Cream the butter and sugar until very pale and fluffy.</span><br /><span style="font-family: lucida grande;">Add eggs, 1 at a time and beating well each time.</span><br /><span style="font-family: lucida grande;">Add the lime rind and Tequila.</span><br /><span style="font-family: lucida grande;">Fold in the flour until it is all absorbed.</span><br /><span style="font-family: lucida grande;">Fill the cupcake cases 1/2 full or a little over. (We need room to put the glaze on later)</span><br /><span style="font-family: lucida grande;">Place the cupcake trays in the oven for 20-25 minutes, when touched they should spring back.</span><br /><span style="font-family: lucida grande;">Allow to cool, while you make the glaze.<br /><br /></span><br /><span style="font-family: lucida grande;">In a bowl, put the icing sugar, lime juice and Tequila and mix until totally smooth. Now add the green food colouring to the desired green and mix well.</span><br /><span style="font-family: lucida grande;">Spoon over the cupcakes and smooth a little. This will level out itself in a few minutes.</span><br /><span style="font-family: lucida grande;">Decorate with lime slices and a straw for fun. Sprinkle the coarse salt over the top, not too much now.</span><br /><span style="font-family: lucida grande;">Makes between 15-18 cupcakes (depending on their size)</span></span><br /></div><img style="border:0;" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" align="right" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com6tag:blogger.com,1999:blog-1042144362268628266.post-72834507384117048112011-02-15T12:58:00.003+11:002011-02-15T13:30:30.205+11:00Cinnamon and Sultana Cakelets.<strong><span style="color:#663333;"><em>A delightful little cake to have with a cup of tea.</em></span></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjS75tmX4pBUs0UMHhgPR5AtBVo8ceLhJI0Cg94AVCjV_C6YVrJ2AxLKnMc4LC5iSBcYZBVSPUyRQxJznGQFeCjzmm3t5TlCamIb7Ax3ZP-W-qfXMeIRLnZHqcHVDNUpst3yx3JFOkGA/s1600/P1020497+%25281024x768%2529.jpg"><strong><span style="color:#663333;"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573730358746418242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcjS75tmX4pBUs0UMHhgPR5AtBVo8ceLhJI0Cg94AVCjV_C6YVrJ2AxLKnMc4LC5iSBcYZBVSPUyRQxJznGQFeCjzmm3t5TlCamIb7Ax3ZP-W-qfXMeIRLnZHqcHVDNUpst3yx3JFOkGA/s400/P1020497+%25281024x768%2529.jpg" /></em></span></strong></a><br /><div><strong><span style="color:#663333;"><em>You will need..</em></span></strong></div><div><strong><span style="color:#663333;"><em>1 cup of black tea (no sugar)</em></span></strong></div><div><strong><span style="color:#663333;"><em>1 and 1/2 cups Sultanas.</em></span></strong></div><div><strong><span style="color:#663333;"><em>2 Eggs.</em></span></strong></div><div><strong><span style="color:#663333;"><em>1 and 1/2 teaspoons ground Cinnamon.</em></span></strong></div><div><strong><span style="color:#663333;"><em>1 and 1/2 cups S.R. Flour.</em></span></strong></div><div><strong><span style="color:#663333;"><em>1/2 cup Milk.</em></span></strong></div><div><strong><span style="color:#663333;"><em>125gms unsalted Butter (room temperature)</em></span></strong></div><div><strong><span style="color:#663333;"><em>155gms Raw Caster Sugar (or normal caster sugar)</em></span></strong></div><div><strong><span style="color:#663333;"><em>Cinnamon Sugar (to finish)</em></span></strong></div><div><strong><span style="color:#663333;"><em></em></span></strong> </div><div><strong><span style="color:#663333;"><em>Method..</em></span></strong></div><div><strong><span style="color:#663333;"><em>First up, make the black tea and put the sultanas and tea in a bowl to soak, set aside.</em></span></strong></div><div><strong><span style="color:#663333;"><em>Preheat the oven to 180c and place cases in little cake tray.</em></span></strong></div><div><strong><span style="color:#663333;"><em>Cream butter and sugar together until light and creamy, add 1 egg at a time and mix. Now put in the milk.</em></span></strong></div><div><strong><span style="color:#663333;"><em>Sift the flour and cinnamon together and fold in to the butter mix. Drain the tea from the sultanas and mix gently in to the batter.</em></span></strong></div><div><strong><span style="color:#663333;"><em>Spoon in to the cases until 3/4 full. Place in the now hot oven for 20 minutes or until cake skewer comes out clean.</em></span></strong></div><div><strong><span style="color:#663333;"><em>While still hot from the oven, sprinkle cinnamon sugar over the top of each one and allow to cool.</em></span></strong></div><div><strong><span style="color:#663333;"><em>Enjoy at any time of the day with a cup of tea.</em></span></strong></div><div> </div><div> </div><div> </div><div><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com5tag:blogger.com,1999:blog-1042144362268628266.post-63031077366512696402011-02-01T13:14:00.003+11:002011-02-01T14:04:50.218+11:00Carrot Cake for 35 people<strong><em><span style="color:#663333;">What a FAB and GROOVY 60th Birthday I had. It was themed The Sixties. Everyone came in sixties dress, we had sixties music and as close as possible sixties food. The cake was Carrot cake, first started in the sixties by the vegetarian hippies. (I didn't know that)</span></em></strong><br /><strong><em><span style="color:#663333;">I did one large cake that would feed 35 people and 24 cupcakes.</span></em></strong><br /><strong><em><span style="color:#663333;">This was the first time I have made such a large cake, and was really worried about the centre cooking and rising as it should, so used a new product to me called a cake core, made by Wilton, which you place in the middle of the tin with the cake batter in it and around it. Cooks very evenly and simple to use.</span></em></strong><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568539399194180786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtbbFysU6VwwhJZnqmnBMSrsNAt6o_KXXS8ycXz2k3bkZLC0r1VSDqiYpi14NShQWwiF-Ktawd-hVFPZabTEM6naDuQjMHMveQ1985gJfGSvylJ1ctX7ijV9jbWtLA2zVKHX1jnv9OHeg/s400/P1020367-1.JPG" /><strong><em><span style="color:#663333;">Find the cupcake recipe in my *labels*<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 398px; DISPLAY: block; HEIGHT: 331px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5568539157986448818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyvI-cRdnNArgDjYjYsaPrL9SQ6I9xMt0nkxgvR1XSluAzbdYeqdFPQlmDPEAtOTNW4MDjEExZ-ghBeyy00Dd79pg-i86xJk5DSSTdDC-s_8HRFDB9OKB1fOq_ytCgLzFCrfh2InxaMI/s400/P1020360-1.JPG" /></span><span style="color:#663333;">Ingredients...</span></em></strong><br /><strong><em><span style="color:#663333;">2 2/3 cups S.R. Flour (sifted)</span></em></strong><br /><strong><em><span style="color:#663333;">2 2/3 cups Plain Flour (sifted)</span></em></strong><br /><strong><em><span style="color:#663333;">4 1/4 teasp Ground Cinnamon.</span></em></strong><br /><strong><em><span style="color:#663333;">2 3/4 teasp Ground Ginger.</span></em></strong><br /><strong><em><span style="color:#663333;">1 1/2 teasp Ground Nutmeg.</span></em></strong><br /><strong><em><span style="color:#663333;">2 teasp Bicarbonate of Soda.</span></em></strong><br /><strong><em><span style="color:#663333;">475 ml Rice Bran Oil.</span></em></strong><br /><strong><em><span style="color:#663333;">2 1/2 cups Brown Sugar.</span></em></strong><br /><strong><em><span style="color:#663333;">8 Eggs.</span></em></strong><br /><strong><em><span style="color:#663333;">3/4 cup Golden Syrup or Honey.</span></em></strong><br /><strong><em><span style="color:#663333;">1.1 kilos finely Grated Carrot.</span></em></strong><br /><strong><em><span style="color:#663333;">2 cups Sultanas.</span></em></strong><br /><strong><em><span style="color:#663333;">1 cup finely chopped Walnuts.<br /></span></em></strong><br /><br /><strong><em><span style="color:#663333;">Preheat oven to 180c and grease and line a 30 cm/12 inch tin.</span></em></strong><br /><strong><em><span style="color:#663333;">Sift together in a large bowl, the first 6 ingredients and mix with a wooden spoon. Make well in centre and set aside.</span></em></strong><br /><strong><em><span style="color:#663333;">In another bowl, mix the oil, sugar, eggs, golden syrup.</span></em></strong><br /><strong><em><span style="color:#663333;">Pour in to the flour bowl and stir in well.</span></em></strong><br /><strong><em><span style="color:#663333;">Now fold in the rest of the ingredients and pour in to the prepared tin.</span></em></strong><br /><strong><em><span style="color:#663333;">Place in centre of the oven and cook for 2 hours and 30 minutes. (Mine didn't take that long because I used the WILTON CAKE CORE) So keep checking yours every half an hour, we don't want it to burn now do we?</span></em></strong><br /><strong><em><span style="color:#663333;">For the icing, I used Philli cream cheese, a little butter, vanilla extract and icing sugar.</span></em></strong><br /><strong><em><span style="color:#663333;">This cake will store well in an air tight container for up to a week (I did this and iced it the day before required) or will freeze for up to 2 months.<br /></span></em></strong><br /><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com5tag:blogger.com,1999:blog-1042144362268628266.post-79593681763402061332011-01-16T11:26:00.004+11:002011-01-16T12:08:44.474+11:00The new year<div><span style="color:#663333;"><strong>A huge apology for not being around as much of late. So many things have kept me away from blogging. My old oven dying and having to learn the new one. The pressure cooker also died, but now have a you beaut electric one, which I am also learning about.</strong></span></div><br /><div><strong><span style="color:#663333;">Christmas was at our house this year and I did the full formal Christmas dinner, made special by using Ron's fabulous Apricot glaze on the turkey. Thank you <span style="color:#993399;"><em>The Merlin's Menu</em></span> blog.</span></strong></div><br /><div><strong><span style="color:#663333;">Now it is full steam ahead, getting ready for my 60th birthday party, which is themed </span><span style="color:#993399;"><em>60's. </em><span style="color:#663333;">Did a test run on the marque yesterday, and it will fit where we want it to go. Guest invites have been sent, food organised, tablecloths, plates, cutlery all got. I will be making my own cake, but keeping the design and flavour secret.</span></span></strong></div><div><strong><span style="color:#663333;"></span></strong> </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5562582763962290674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6rcHm24ztIwM7dreCB292vrWeOqt-uw5uF_c6sZhd2LobVmf49du0mpDDwgsI2SIAtLZjHLf5KBz6UzKT-30Zagg3Ac0I7xv12KsKLgVbl14KRZHejviTSSr6dMEgCqO2uS3ZcaJftpU/s400/P1020348+%2528640x480%2529.jpg" /><strong><span style="color:#663333;">Photo of Chocolate and blackberry Torte made yesterday. Chocolate mouse at the bottom, blackberry compote and mascapone in the middle and fresh cream and a crumbled Flake on the top.<br /></span></strong><div></div><strong><span style="color:#663333;">Wishing you all a properous NEW YEAR.<br /></span></strong><div></div><br /><div><strong><span style="color:#663333;"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></span></strong></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com3tag:blogger.com,1999:blog-1042144362268628266.post-21620520456226216802010-10-05T14:47:00.002+11:002010-10-05T15:22:56.446+11:00Musk sticks and Mint twigs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DIxFjwfcyL2JgLcdBLn9mjo20fB7W3l8BjUm1x2WNq2piPlpPWsBuoUX3q9_ruKiPhAUW_4BwKO2VQyY_k8_EJX4sJrj8cnZU3GIEPcQlUbepTSustPxaYCKE6Nbdnyfu4v8kaprb-o/s1600/P1010767-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 312px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524404112845264402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DIxFjwfcyL2JgLcdBLn9mjo20fB7W3l8BjUm1x2WNq2piPlpPWsBuoUX3q9_ruKiPhAUW_4BwKO2VQyY_k8_EJX4sJrj8cnZU3GIEPcQlUbepTSustPxaYCKE6Nbdnyfu4v8kaprb-o/s400/P1010767-1.JPG" /></a><br /><div><strong><em><span style="color:#33cc00;">Although I had never heard of these in my childhood (sad) I certainly made up for it when I was buying my own sweets and lollies, when newly married and emigrated to Australia. I now have a grand daughter I can make them for and sneak a few in to myself. (Ha ha ha ha)</span></em></strong></div><div><strong><em><span style="color:#33cc00;"></span></em></strong> </div><div><strong><em><span style="color:#33cc00;">Ingredients...</span></em></strong></div><div><strong><em><span style="color:#33cc00;"></span></em></strong> </div><div><strong><em><span style="color:#33cc00;">1 teaspoon unflavoured GELATINE</span></em></strong></div><div><strong><em><span style="color:#33cc00;">1/3 cup WATER.</span></em></strong></div><div><strong><em><span style="color:#33cc00;">1 teaspoon GLUCOSE SYRUP.</span></em></strong></div><div><strong><em><span style="color:#33cc00;">500g ICING SUGAR.</span></em></strong></div><div><strong><em><span style="color:#33cc00;">1-2 teaspoons MUSK STICK FLAVOURING. (or mint essence for mint twigs)</span></em></strong></div><div><strong><em><span style="color:#33cc00;">Few drops <span style="color:#ff99ff;">PINK</span> food colouring (or green for mint twigs)</span></em></strong></div><div><strong><em><span style="color:#33cc00;">Piping bag with 1cm star nozzle.</span></em></strong></div><div><strong><em><span style="color:#33cc00;"></span></em></strong> </div><div><strong><em><span style="color:#33cc00;">Method...</span></em></strong></div><div><strong><em><span style="color:#33cc00;">Line a couple of trays with baking paper. In a small saucepan over a low heat, heat the glucose syrup, water and gelatine, until the gelatine has dissolved.</span></em></strong></div><div><strong><em><span style="color:#33cc00;">Take pan off the heat and stir the mixture. Get a large bowl and your electric hand mixer. Transfer the mix into the bowl with 1/3 icing sugar, mix on low speed until combined. </span></em></strong></div><div><strong><em><span style="color:#33cc00;">Add another 1/3 icing sugar and mix until combined.</span></em></strong></div><div><strong><em><span style="color:#33cc00;">Add the remaining icing sugar, colour and flavouring and mix until well combined.</span></em></strong></div><div><strong><em><span style="color:#33cc00;">Transfer to the piping bag with the nozzle in and pipe 4cm sticks on to the baking trays.</span></em></strong></div><div><strong><em><span style="color:#33cc00;">Allow to air dry for 6-8 hours (mine took 12 hours, if you did them thinner it won't take as long)</span></em></strong></div><div><strong><em><span style="color:#33cc00;">Store in a airtight container at room temperature.</span></em></strong></div><div><strong><em><span style="color:#33cc00;"></span></em></strong> </div><div><strong><em><span style="color:#33cc00;">****Note****</span></em></strong></div><div><strong><em><span style="color:#33cc00;">The musk essence (oil based) can be got from here...</span></em></strong></div><div><strong><em><span style="color:#33cc00;"><a href="http://bakingpleasures.com.au/"><span style="color:#ff99ff;">http://bakingpleasures.com.au</span></a> </span></em></strong></div><div> </div><div><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com7tag:blogger.com,1999:blog-1042144362268628266.post-5249106066111517502010-10-03T22:21:00.004+11:002010-10-03T22:57:50.645+11:00Strawberry cheesecake<strong><em><span style="color:#663333;">Having played around with many food processors in the past and not been happy with any of them, I have finally found one that works for me. A BREVILLE ICON BFP650. In the recipe book that comes with it is a lovely recipe for a lemon cheesecake, but I wanted to make a strawberry one so I have adapted it. Here's what I did.</span></em></strong> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 310px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5523779000069112690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gSh0-cQC8Q4dNNhRGIHLxWphAbEoHUU9Hq5uzF-50JGV_JtFfxd6muDiPWEs20uVOcTe3XLl9PFQluJNQt1HRsCQt60zJjIKhAc72TgHOIrL4Alz2sJSLT0SoxvBaT7xRxXExYk3uTc/s400/P1010848-1.JPG" /><strong><em><span style="color:#663333;">Ingredients....</span></em></strong><br /><strong><em><span style="color:#663333;"></span></em></strong><br /><strong><em><span style="color:#663333;">250g pkt plain sweet Biscuits.</span></em></strong><br /><strong><em><span style="color:#663333;">125 Butter (melted)</span></em></strong><br /><strong><em><span style="color:#663333;">250g Cream Cheese (cubed and softened)</span></em></strong><br /><strong><em><span style="color:#663333;">400g can sweetened Condensed Milk.</span></em></strong><br /><strong><em><span style="color:#663333;">125ml Cream.</span></em></strong><br /><strong><em><span style="color:#663333;">1 tablespoon Gelatin powder.</span></em></strong><br /><strong><em><span style="color:#663333;">10ml boiling water.</span></em></strong><br /><strong><em><span style="color:#663333;">2 teaspoons Strawberry essence.</span></em></strong><br /><strong><em><span style="color:#663333;">2 punnets Strawberries. (half a punnet diced and reserve the rest sliced for the top)</span></em></strong><br /><strong><em><span style="color:#663333;">2 tablespoons of strawberry Jam.</span></em></strong><br /><strong><em><span style="color:#663333;">A little boiling water.</span></em></strong><br /><strong><em><span style="color:#663333;"></span></em></strong><br /><strong><em><span style="color:#663333;">Method...</span></em></strong><br /><strong><em><span style="color:#663333;"></span></em></strong><br /><strong><em><span style="color:#663333;">With butter, grease a 20cm spring form tin and set aside.</span></em></strong><br /><strong><em><span style="color:#663333;">Melt the butter in the microwave on 50% power and allow to cool. Break the biscuits in to quarters and place in processor and pulse until finely crushed. Add melted butter slowly through the food chute and process until combined. Remove crumb mixture from bowl and press in to spring form tin, over the base and up the sides.</span></em></strong><br /><strong><em><span style="color:#663333;">Place cream cheese, condensed milk and cream in to the food processor and combine but don't over do this. Melt the gelatin in the boiling water and stir well, add this and the strawberry essence to the cheese mix now and pulse for a second or two. Stir in the diced strawberries and put in to the biscuit case in tin. Put this in the fridge now to set, this can take up to three hours, mine was done in two hours.</span></em></strong><br /><strong><em><span style="color:#663333;">Place the sliced strawberries on the top in a pattern to suit yourself. Add the boiling water to the jam and brush on with a pastry brush to give the strawberries a lovely glaze.</span></em></strong><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5523779258568672690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxh13BZijIIatVk-hq-sv1QsSCLHm2ZdQSyHRDPQsV9uzbs7UhBC5rH7A37fSnYALelldWdZZMKrOCz0treHFRI98SFcix73W4cy_AM49CsJqewsVl88HrIk8ZkSOFtKn660W3Cm66XU0/s400/P1010855-1.JPG" /><br /><br /><div><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com8tag:blogger.com,1999:blog-1042144362268628266.post-88466945650613164942010-09-29T20:43:00.003+10:002010-09-29T21:18:23.583+10:00Carrot cake cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAv1lSzYuPyvCgReYVOLfPnkidXQnies_NbVg-4AO1qizQaaI6y6dOHh7rhdD09VIktUGl-e68Kxh2pXxQrRhX-GJj_9AwV83YvwM8kwH3z7j08cH9OU3_QtOgMNat8bt7vWNjjjqPLKY/s1600/P1010802-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5522284966044934066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAv1lSzYuPyvCgReYVOLfPnkidXQnies_NbVg-4AO1qizQaaI6y6dOHh7rhdD09VIktUGl-e68Kxh2pXxQrRhX-GJj_9AwV83YvwM8kwH3z7j08cH9OU3_QtOgMNat8bt7vWNjjjqPLKY/s400/P1010802-1.JPG" /></a> <strong><em><span style="color:#663300;">These are so delicious, when I first made them last week, I took the smallest bite just to taste and then like a starving teenager rammed the rest in my mouth.</span></em></strong><br /><strong><em><span style="color:#663300;">Leave out the nuts if you wish, but I think adding the sultanas is a must. They go so well with the sweetness of the carrot.</span></em></strong><br /><strong><em><span style="color:#663300;"></span></em></strong><br /><strong><em><span style="color:#663300;">Ingredients..<br />2 cups S.R. Flour.</span></em></strong><br /><strong><em><span style="color:#663300;">1/2 teaspoon of Salt.</span></em></strong><br /><strong><em><span style="color:#663300;">2 teaspoons Ground Cinnamon.</span></em></strong><br /><strong><em><span style="color:#663300;">4 large Eggs.</span></em></strong><br /><strong><em><span style="color:#663300;">1 cup white Sugar (or Raw sugar)</span></em></strong><br /><strong><em><span style="color:#663300;">1 cup Rice Bran Oil. (or Canola)</span></em></strong><br /><strong><em><span style="color:#663300;">2 cups raw Carrots (finely grated)</span></em></strong><br /><strong><em><span style="color:#663300;">1 cup Granny Smith's Apple (finely grated)</span></em></strong><br /><strong><em><span style="color:#663300;">1 cup Walnuts (chopped, saving some for the top)</span></em></strong><br /><strong><em><span style="color:#663300;">1 cup Sultanas.</span></em></strong><br /><strong><em><span style="color:#663300;"></span></em></strong><br /><strong><em><span style="color:#663300;">For the Cream cheese icing..</span></em></strong><br /><strong><em><span style="color:#663300;">1/2 cup Butter (room temperature)</span></em></strong><br /><strong><em><span style="color:#663300;">1 pack of Cream Cheese (room temperature)</span></em></strong><br /><strong><em><span style="color:#663300;">3 cups of Icing Sugar (sifted)</span></em></strong><br /><strong><em><span style="color:#663300;">2 teaspoons Pure Vanilla Extract.</span></em></strong><br /><strong><em><span style="color:#663300;"></span></em></strong><br /><strong><em><span style="color:#663300;">Method..</span></em></strong><br /><strong><em><span style="color:#663300;">Preheat oven to 180c and use the middle rack in the oven. Put papers in 24 muffin cups.</span></em></strong><br /><strong><em><span style="color:#663300;">In one bowl sift the flour, salt and cinnamon together, then set aside.</span></em></strong><br /><strong><em><span style="color:#663300;">In another bowl whisk together the eggs,sugar and oil until slightly thickened. Fold in the flour mix into the egg mix, then fold in grated carrots, grated apple, chopped nuts and sultanas. Divide mix between the 24 cases and bake in the oven for 20 minutes or until skewer comes out clean. Allow to cool.</span></em></strong><br /><strong><em><span style="color:#663300;">Meanwhile, make the cream cheese icing.</span></em></strong><br /><strong><em><span style="color:#663300;">Mix the butter and cheese together with a hand held mixer until combined. Add the vanilla extract and mix again. Slowly add the icing sugar mixing the whole time so it stays smooth.</span></em></strong><br /><strong><em><span style="color:#663300;">When cakes have cooled, top each one with the cream cheese icing, decorate with the left over walnuts and sprinkle with cinnamon sugar if you desire.</span></em></strong><br /><strong><em><span style="color:#663300;">Now see if you can fit a whole one in your mouth!!!!</span></em></strong><br /><strong><em><span style="color:#663300;">Enjoy.</span><br /></em></strong><strong><em></em></strong><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com6tag:blogger.com,1999:blog-1042144362268628266.post-14434112729807819052010-09-11T16:03:00.003+10:002010-09-11T16:28:45.734+10:00My new oven<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJuwjHCLU1Ly-5r2-LLm8iG1QfVrrlXIiy11B7PU04BnLiylLCCVNNTb0OzlQBSWuNnPThvlkW3tBFjkE2AbK-vqENcrW1gsXHg9mnlWbJWhE1gSz0_oA8n0UQO7zbVYsPNS7wuLwqow/s1600/P1010736.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 309px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515533221877686130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinJuwjHCLU1Ly-5r2-LLm8iG1QfVrrlXIiy11B7PU04BnLiylLCCVNNTb0OzlQBSWuNnPThvlkW3tBFjkE2AbK-vqENcrW1gsXHg9mnlWbJWhE1gSz0_oA8n0UQO7zbVYsPNS7wuLwqow/s400/P1010736.JPG" /></a><span style="font-family:lucida grande;"> <strong><em><span style="color:#ff99ff;">My new oven went in a week ago now and it's fabulous. I adore it, going to do a lot more baking and cooking with this oven, far more than with the old one.</span></em></strong></span><br /><strong><em><span style="font-family:lucida grande;color:#ff99ff;">It's an <span style="color:#993399;">EMILIA</span>, made in Italy. The top or hob has a fish burner, wok burner and three other burners.<br /></span></em></strong><div> </div><div><strong><em><span style="font-family:lucida grande;color:#ff99ff;">The oven is gas, as the top is too. But the grill inside the oven is electric (handy) There is also a fan in the oven, so no more hot or cold spots. You can fit two 12 cup muffin trays on each shelf, now that is large! Love it, no more waiting for first batch to cook before putting in the next.</span></em></strong></div><div><strong><em><span style="color:#ff99ff;"></span></em></strong> </div><div><strong><em><span style="color:#ff99ff;">Under the oven is a warming drawer, now that will be handy when the weather is cold (yes it does get cold here in Australia)</span></em></strong></div><div><strong><em><span style="color:#ff99ff;">My last oven was a white one, yes, this is stainless steel and will take a bit to get used to. But so far I am enjoying the cleaning and polishing of it.</span></em></strong></div><div> </div><div> </div><div><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></div><div> </div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com10tag:blogger.com,1999:blog-1042144362268628266.post-299765544396744262010-09-10T10:38:00.004+10:002010-09-10T10:47:12.502+10:00More cupcakes<span style="color:#663300;"></span><strong><em><span style="color:#663333;">Same recipe used here as before (see labels) but with cocoa and/or coffee added.</span></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGhQ0SRyYYJofJhaG29ftNeLdu_s0nOpMZYrUCfxY_k789Xqljz8reeyivtnOuFo-czJgc0YtNUaXDihQj3lVFILLZ7JChv9yYO5AhRi5Ekhny9DNNDzHS2YebItHSJIDPs2DBjT8Lk4/s1600/P1010753-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 327px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515079312928124434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGhQ0SRyYYJofJhaG29ftNeLdu_s0nOpMZYrUCfxY_k789Xqljz8reeyivtnOuFo-czJgc0YtNUaXDihQj3lVFILLZ7JChv9yYO5AhRi5Ekhny9DNNDzHS2YebItHSJIDPs2DBjT8Lk4/s400/P1010753-1.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5JlKHfR8Uf709Z-AauRHXm2GfIxd3twQmP9jKW4wYGkAc1FA4nHe5d2XE38jszHvT8DqWmC9TaHEFsEAQ8GjfjdatG8oaXuSDIdBXV5bodyKUfizvyE9w2OXaK5pMRNoPcPR227RDS4/s1600/P1010748-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 353px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515079001713588434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5JlKHfR8Uf709Z-AauRHXm2GfIxd3twQmP9jKW4wYGkAc1FA4nHe5d2XE38jszHvT8DqWmC9TaHEFsEAQ8GjfjdatG8oaXuSDIdBXV5bodyKUfizvyE9w2OXaK5pMRNoPcPR227RDS4/s400/P1010748-1.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1oZsFhEsVlpXru6lM7BgQA36pGFCn52hgVQTw5FBrH8K72zI1nIyxXZIcRTIqEV4DKHrWVoz_qNgrYbnchpbZ45bqZvONF_b7XN2ErmZU94nZUD2YFYqAawqfhKJoj1CciY2dxxF0Ds/s1600/P1010756-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 311px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515078697875018274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1oZsFhEsVlpXru6lM7BgQA36pGFCn52hgVQTw5FBrH8K72zI1nIyxXZIcRTIqEV4DKHrWVoz_qNgrYbnchpbZ45bqZvONF_b7XN2ErmZU94nZUD2YFYqAawqfhKJoj1CciY2dxxF0Ds/s400/P1010756-1.JPG" /></a><br /><br /><br /><div><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></div><br /><br /><br /><div></div><br /><br /><br /><div></div></div></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com4tag:blogger.com,1999:blog-1042144362268628266.post-74357639892625975782010-09-02T10:44:00.005+10:002010-09-11T16:00:37.294+10:00Nigella Forum<strong><em><span style="color:#cc33cc;">For those of you that no longer want to be part of the NEW NIGELLA page, there is another option.</span></em></strong><br /><strong><em><span style="color:#cc33cc;">Violet's Pantry.</span></em></strong><br /><a href="http://violetspantry.forumup.org/"><strong><em><span style="color:#6600cc;">http://violetspantry.forumup.org</span></em></strong></a><span style="color:#6600cc;"><strong><em> </em></strong><br /></span><strong><em><span style="color:#cc33cc;">Mention on the application that you were on Nigella's forum or that you saw this on my blog as we don't want spammers. We are a friendly forum and welcome like minded people. You can also post your foodie photographs if you wish.</span></em></strong><br /><strong><em><span style="color:#cc33cc;">Come and meet new friends or catch up with old ones. Look forward to meeting you there.</span></em></strong><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com2tag:blogger.com,1999:blog-1042144362268628266.post-50614376773239574082010-08-18T15:31:00.005+10:002010-08-18T16:13:37.014+10:00Boiled Fruit 'n Whiskey Cake.<strong><em><span style="color:#006600;">This fruit cake will make an excellent Christmas or wedding cake. It keeps for up to three months, mine didn't 'cos I have hungry men in the house. But I shall do another one for Christmas this year. Use any fruit that you have, or go and do a special shop just for this. As long as you end up with around six and a half cups of mixed fruit.</span></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFfmeQsTOrhzkvGniyNWGB6UzxFKepXW25Rnq5bPO4BopqJ7viVYp-bJ7z0RYSUksm8ghIGTfJzGJofCsqQvIqPLE2u379nLkScOXjAqbvYHpQnHAoHN430TS7IxHjeEjHg7pUDGrfXQ/s1600/P1010616-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 324px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506619784253708930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFfmeQsTOrhzkvGniyNWGB6UzxFKepXW25Rnq5bPO4BopqJ7viVYp-bJ7z0RYSUksm8ghIGTfJzGJofCsqQvIqPLE2u379nLkScOXjAqbvYHpQnHAoHN430TS7IxHjeEjHg7pUDGrfXQ/s400/P1010616-1.JPG" /></a> <strong><em><span style="color:#006600;">Ingredients....</span></em></strong><br /><strong><em><span style="color:#006600;">2 1/4 cups Sultanas.</span></em></strong><br /><strong><em><span style="color:#006600;">1 1/2 cups Raisins. (chopped)</span></em></strong><br /><strong><em><span style="color:#006600;">1 1/2 cups Currants.</span></em></strong><br /><strong><em><span style="color:#006600;">1/2 cup mixed Peel.</span></em></strong><br /><strong><em><span style="color:#006600;">1/2 cup Glaze Cherries. (halved)</span></em></strong><br /><strong><em><span style="color:#006600;">1 cup tinned Pineapple. (chopped)</span></em></strong><br /><strong><em><span style="color:#006600;">1/4 cup Apricots (chopped)</span></em></strong><br /><strong><em><span style="color:#006600;">250g Butter.</span></em></strong><br /><strong><em><span style="color:#006600;">1 cup Brown Sugar.</span></em></strong><br /><strong><em><span style="color:#006600;">1/2 cup Whiskey. (or Brandy)</span></em></strong><br /><strong><em><span style="color:#006600;">1/2 cup water.</span></em></strong><br /><strong><em><span style="color:#006600;">5 Eggs (lightly beaten)</span></em></strong><br /><strong><em><span style="color:#006600;">1 tablespoon Treacle.</span></em></strong><br /><strong><em><span style="color:#006600;">1 3/4 cups Plain Flour.</span></em></strong><br /><strong><em><span style="color:#006600;">1/3 cup S.R. Flour.</span></em></strong><br /><strong><em><span style="color:#006600;">1/2 teaspoon bicarbonate of soda.</span></em></strong><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTrF0A8gRurxfKXYy3a9cIALizLM0tHI-H9Y5gs7G8zXrNLTUpwabPwZ-zgrrAGxo-datJc2INO_a2101RXAdB3gssR7L-AfIAnebTqQJ4sZ1rh2pdp9dxrVRnHQyOzx_DjoHEndnjZY/s1600/P1010610-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506619376108772162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTrF0A8gRurxfKXYy3a9cIALizLM0tHI-H9Y5gs7G8zXrNLTUpwabPwZ-zgrrAGxo-datJc2INO_a2101RXAdB3gssR7L-AfIAnebTqQJ4sZ1rh2pdp9dxrVRnHQyOzx_DjoHEndnjZY/s320/P1010610-1.JPG" /></a><br /><strong><em><span style="color:#006600;">Method....</span></em></strong></div><div><strong><em><span style="color:#006600;">Sift dry ingredients (flours) together and set aside.</span></em></strong></div><div><strong><em><span style="color:#006600;">Combine butter, fruit, sugar, whiskey and water in a large saucepan and simmer until sugar has dissolved, stirring all the time. Bring to the boil, reduce the heat and simmer with a lid on for ten minutes. (Stirring now and then) Set aside to cool. This is very important as the next step is adding the eggs and we don't want them to cook.</span></em></strong></div><div><strong><em><span style="color:#006600;">When the fruit is at room temperature, add the eggs and treacle and stir to combine. Then stir in the flours. Spread the mixture in to a greased and lined 23cm round tin. Bake at 150c for about 2 and a half hours. Test with a cake skewer, if it comes out clean, it is ready.</span></em></strong><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJ7ekSTGy8ptYtivsWaxK7PaiBBFkFhQfaBl6gd2DQHaRNP_wfVPB1lvlAC6NIH26lbJyYoC7rZAOga_aP69E7EPIWoi3IC6y_TCPz2iguTYqchuGJvZtL5b_Tg1O356wwwN3OBuw370/s1600/P1010619.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506619044667036818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJ7ekSTGy8ptYtivsWaxK7PaiBBFkFhQfaBl6gd2DQHaRNP_wfVPB1lvlAC6NIH26lbJyYoC7rZAOga_aP69E7EPIWoi3IC6y_TCPz2iguTYqchuGJvZtL5b_Tg1O356wwwN3OBuw370/s320/P1010619.JPG" /></a><strong><em> <span style="color:#006600;">My cake tin was not that large so I had mix left over. So I quickly got cupcake cases ready and put those in the oven at the same time. These were done first of course, but it gave me an excuse to open the oven door and take in the beautiful aromas.<br /></span></em></strong><br /><br /><div><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></div></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com5tag:blogger.com,1999:blog-1042144362268628266.post-29763885869610184112010-07-29T12:37:00.005+10:002010-07-29T13:26:10.427+10:00Cupcakes fit for a princess.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQVPMcBqCYLM0AC9TNR1pIhiL6UKoeQbwYTTotmca9EJOXKNpXWO0bB1Bs8l6jKHpgKGUuqbCSEXJxJ7XPiLipy7nrL_G2OV1SXnckuSHdP1xqr5NC6eYdXy6uTuEE7_-bdcfB2aDriQ/s1600/P1010477.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 313px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499152930667570290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQVPMcBqCYLM0AC9TNR1pIhiL6UKoeQbwYTTotmca9EJOXKNpXWO0bB1Bs8l6jKHpgKGUuqbCSEXJxJ7XPiLipy7nrL_G2OV1SXnckuSHdP1xqr5NC6eYdXy6uTuEE7_-bdcfB2aDriQ/s400/P1010477.JPG" /></a> <strong><span style="color:#663366;">It was my grand daughter's birthday recently and I made her these cupcakes. Also found these delightful cupcake wrappers which I was dying to use, so........</span></strong><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvjOITMwNsF_36Q2UIYqhtThqBw9yXlAuN9c12nqum_Vx8UNmae6DGjSBgVfabbIkW0jJ5HlZ2JM2xkXMs1bCtF0CTlZsXcmwcNlozvjH-R4bXZ-pZWVX1zu5BLuQ49uyIabsbg24UHk/s1600/P1010482.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499152802220250066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvjOITMwNsF_36Q2UIYqhtThqBw9yXlAuN9c12nqum_Vx8UNmae6DGjSBgVfabbIkW0jJ5HlZ2JM2xkXMs1bCtF0CTlZsXcmwcNlozvjH-R4bXZ-pZWVX1zu5BLuQ49uyIabsbg24UHk/s400/P1010482.JPG" /></a><strong><span style="color:#663366;"> Ingredients..</span></strong></div><div><strong><span style="color:#663366;">125g Butter (unsalted)</span></strong></div><div><strong><span style="color:#663366;">155g Castor sugar.</span></strong></div><div><strong><span style="color:#663366;">2 Eggs (lightly beaten together)</span></strong></div><div><strong><span style="color:#663366;">225g S.R. Flour. (Sifted twice)</span></strong></div><div><strong><span style="color:#663366;">125ml Milk.</span></strong></div><div><strong><span style="color:#663366;">Vanilla essence or strawberry food flavouring.</span></strong></div><div><strong><span style="color:#663366;">For the icing..</span></strong></div><div><strong><span style="color:#663366;">250g Butter (unsalted)</span></strong></div><div><strong><span style="color:#663366;">400g Icing sugar.</span></strong></div><div><strong><span style="color:#663366;">Colouring of your choice. (I used paste Grape Violet and Rose Pink)</span></strong></div><div><strong><span style="color:#663366;"></span></strong> </div><div><strong><span style="color:#663366;">Method..</span></strong></div><div><strong><span style="color:#663366;">Preheat oven to 180c. Line a cupcake tray with cupcake cases (makes 20)</span></strong></div><div><strong><span style="color:#663366;">Using an electric mixer, beat together the cream and sugar until very light and creamy. Add the eggs a little at a time, beating well between each addition. Now fold in the flour, flavouring and the milk until just combined. Do not over work the flour.</span></strong></div><div><strong><span style="color:#663366;">Spoon in to the prepared cases and bake in the oven for 15 minutes, or until the skewer comes out clean. Set a side to cool while you make the icing.</span></strong></div><div><strong><span style="color:#663366;">Put the butter in to the bowl of the electric mixer, and beat for at least 10 minutes, scrapping down the sides every now and then. The longer you do this, the paler the butter becomes. Almost white. Still using the mixer, add the icing sugar a bit at a time until smooth, then add your colouring. Put the icing mix in to a piping bag and just start making your pretty designs on the top of each cupcake.</span></strong></div><div><strong><span style="color:#663366;">Lastly, decorate with sprinkles, little marshmallows or flowers and birds, all edible.</span></strong></div><div><br /><br /> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKI6O2V_ki3_du67dGfyxJS5Fto_zW2esU3WvmsRjiCkeKYM9Yrys6Y_1wdqwCFjXT9wlg_BwKiYEy2KE_8nKlT3B9XK1jRE28L_9S7akycB0CcB8BXeH4lUKhPyaNB1o4Uinf_Xbx-v4/s1600/P1010489.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499152566218477570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKI6O2V_ki3_du67dGfyxJS5Fto_zW2esU3WvmsRjiCkeKYM9Yrys6Y_1wdqwCFjXT9wlg_BwKiYEy2KE_8nKlT3B9XK1jRE28L_9S7akycB0CcB8BXeH4lUKhPyaNB1o4Uinf_Xbx-v4/s400/P1010489.JPG" /></a> <strong><span style="color:#663366;">Have fun!<br /></span></strong><br /><br /><div><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></div></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com6tag:blogger.com,1999:blog-1042144362268628266.post-24320175556933980042010-07-17T16:36:00.003+10:002010-07-29T13:36:32.164+10:00Violet's Pantry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFLTZCujnsnqwzxNlOa0xdvBTtaWYwYbN7tIRVH5AEWoXLneWcIMekfFednFax4L4IzYcUFLagOKDFTDc0F9Xb1qWzY-uRDkA7rw21JwJ6t1HZXsfsD28k3DaqWUOwV_6-N_auh5jQ6c/s1600/V.P..jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 100px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5499166939156202082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFLTZCujnsnqwzxNlOa0xdvBTtaWYwYbN7tIRVH5AEWoXLneWcIMekfFednFax4L4IzYcUFLagOKDFTDc0F9Xb1qWzY-uRDkA7rw21JwJ6t1HZXsfsD28k3DaqWUOwV_6-N_auh5jQ6c/s400/V.P..jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlYnD8Lx4wukXjRA3IuXHGmXvEugfrFurJKBUYnDYX_Xb6eKkkbG8CXRDGcLY2F1hMI2Pp6jcJ5C2QSuFyHOp4LRkUiyx_YUXjZL06Ymf2k_2b7Yz9S6UCZ4moLA5AuH_PJ2Ut8yWplg/s1600/Violet's+pantry+main+pic.jpg"></a><span style="color:#6600cc;"><em><strong>Violet's Pantry is a small forum where a group of people from all over the world, chat about food, take photograph's of food, gardening, the nursery, the slimming shelf, the music room, and Nigella and a few other well known chefs too. And of course *The coffee break* where loads more topics are discussed.</strong></em></span><br /><span style="color:#6600cc;"><em><strong>We are a very friendly forum and welcome new members. All the requirements of new members are, to like food, like cooking and baking, and like to converse with like minded people.</strong></em></span><br /><span style="color:#6600cc;"><em><strong>If you would like to join, please state in the application where you saw the link and or if you know anybody on there.</strong></em></span><br /><a href="http://violetspantry.forumup.org/"><em><strong>http://violetspantry.forumup.org</strong></em></a><em><strong> </strong></em><br /><span style="color:#6600cc;"><em><strong>Would love to see you.</strong></em></span><br /><br /><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com3tag:blogger.com,1999:blog-1042144362268628266.post-88732585676846804842010-06-09T15:13:00.003+10:002010-06-09T16:04:01.839+10:00Chocolate Raspberry Roulade<strong><em><span style="color:#663300;">I put off making this cake, because it actually scarred me! But after a little research on YouTube on how to *roll*, I took the plunge. And I can honestly say "There is nothing to be afraid of" Most importantly is to *roll* straight from the oven using the prepared baking paper and a damp but clean tea towel. I added some booze to the cream to make it a little more adult, but you can leave it out if you wish.</span></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJx315rE1e0C8baP7HKuR7bkF_rZ4uzryhF_clxSVarGjEAiBI_BGhyphenhyphengB0HWzO0oFO3BeFKiNeBARgo5E39iiti7yjwuY0wnCrkBA5goxeA-hCicfOgo0sZqRiz-BIOqgzdZO1ysL7LE/s1600/P1010425-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 332px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5480638257051189202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJx315rE1e0C8baP7HKuR7bkF_rZ4uzryhF_clxSVarGjEAiBI_BGhyphenhyphengB0HWzO0oFO3BeFKiNeBARgo5E39iiti7yjwuY0wnCrkBA5goxeA-hCicfOgo0sZqRiz-BIOqgzdZO1ysL7LE/s400/P1010425-1.JPG" /></a><strong><em><span style="color:#cc0000;">Ingredients...</span></em></strong><br /><strong><em><span style="color:#663300;">100g Caster Sugar. (Plus a little more for turning out the roulade)</span></em></strong><br /><strong><em><span style="color:#663300;">5 Eggs.</span></em></strong><br /><strong><em><span style="color:#663300;">25g S.R. Flour.</span></em></strong><br /><strong><em><span style="color:#663300;">40g Cocoa.</span></em></strong><br /><strong><em><span style="color:#663300;">50g Almond Meal.</span></em></strong><br /><strong><em><span style="color:#663300;"></span></em></strong><br /><strong><em><span style="color:#cc0000;">For the Cream filling....</span></em></strong><br /><strong><em><span style="color:#663300;">250g Mascarpone.</span></em></strong><br /><strong><em><span style="color:#663300;">100g Plain Chocolate (melted)</span></em></strong><br /><strong><em><span style="color:#663300;">100g Icing Sugar. (Sifted)</span></em></strong><br /><strong><em><span style="color:#663300;">2 tbsp Booze (I used VOK's Martini Chocolate)</span></em></strong><br /><strong><em><span style="color:#663300;">200g Raspberry.</span></em></strong><br /><strong><em><span style="color:#663300;">Cocoa or Icing sugar for dusting.</span></em></strong><br /><strong><em><span style="color:#663300;"></span></em></strong><br /><strong><em><span style="color:#cc0000;">Method...</span></em></strong><br /><strong><em><span style="color:#663300;">Preheat the oven to 180c. Line and butter a 30cm Swiss roll tin, and dust with caster sugar, shaking off any excess.</span></em></strong><br /><strong><em><span style="color:#663300;">Beat the eggs until three times the volume, they should be pale and thick enough to leave a trail when the whisk is taken out. This could take up to ten minutes so I hope you have a fabulous mixer like me! (The new KA)</span></em></strong><br /><strong><em><span style="color:#663300;">Sift all the dry ingredients together and gently fold them in to the egg mixture, using a metal spoon and being very careful not to knock the air out of the eggs.</span></em></strong><br /><strong><em><span style="color:#663300;">Spoon carefully in to the prepared tin and spread to the corners.</span></em></strong><br /><strong><em><span style="color:#663300;">Bake for 12 to 18 minutes until the cake is firm to touch in the middle. Turn out on to a piece of baking paper scattered with caster sugar.</span></em></strong><br /><strong><em><span style="color:#663300;">Peel off the backing paper and then start to *roll* lengthwise using the paper it is now on. When rolled, dampen a tea towel and then roll again. This will help to keep it moist while it is cooling.</span></em></strong><br /><strong><em><span style="color:#663300;">Meanwhile, make you cream filling. Beat the mascarpone, melted chocolate, icing sugar and the booze together. Then fold in the mashed raspberries. Holding back a few for decoration. Put this in the fridge to set. When the *roll* and the cream filling are ready, unroll and spread the filling to all edges. Re roll, cutting off any tatty edges. Then dust and decorate. Put back in the fridge for a wee while. (I couldn't wait that long!) To firm up.</span></em></strong><br /><strong><em><span style="color:#663300;">Now stop yourself from having more than one slice. ENJOY.</span></em></strong><br /><strong><em><span style="color:#663300;">* Leave out the fruit and just have all chocolate.</span></em></strong><br /><strong><em><span style="color:#663300;">* Note I didn't dust mine, I used shop bought chocolate swirls.</span></em></strong><br /><strong><em><span style="color:#663300;"></span></em></strong><br /><p><strong><em><span style="color:#663300;"></span></em></strong> </p><p><strong><em><span style="color:#663300;"> </p><br /><br /></span></em></strong><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com13tag:blogger.com,1999:blog-1042144362268628266.post-58367281559071966252010-06-02T20:34:00.004+10:002010-06-02T21:02:18.275+10:00Chocolate Stout Cake.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylOFDaGOu81RXoaN1ui-TGm3J1T3pGwHi8VJGm0K1gRG10OAot6QQMl32QYrcEg9vE8Ky8fuRG1oMbLyGca-CNjHyREMtgc5_zjQNb1OGz05Rl3hyZXDLzmyrWJsDvNtR3Q9z9fl621M/s1600/P1010409-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5478125785471546290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylOFDaGOu81RXoaN1ui-TGm3J1T3pGwHi8VJGm0K1gRG10OAot6QQMl32QYrcEg9vE8Ky8fuRG1oMbLyGca-CNjHyREMtgc5_zjQNb1OGz05Rl3hyZXDLzmyrWJsDvNtR3Q9z9fl621M/s400/P1010409-1.JPG" /></a><br /><div><strong><span style="color:#663300;">This delightfully gooey and chocolaty cake I have made before. It comes from Nigella's FEAST. And I am sure she would not mind me playing around with it. In fact, I think she has said that recipes are meant to played with.</span></strong></div><div> </div><span style="color:#663300;"></span><strong><span style="color:#663300;">I found Young's Chocolate stout at Dan Murphy's grog shop, and thought this would be as good as Guinness. It is and more so. I also cooked the cake in two tins rather than one as Nigella suggests. Then I made the icing, adding cocoa and sandwiched the two together and put the remaining cheesy/chocolaty icing on the top.</span></strong><br /><strong><span style="color:#663300;">For those of you that don't have Nigella's FEAST, you will find the original recipe here under CHOCOLATE GUINNESS CAKE.</span></strong><br /><strong><span style="color:#663300;">Thank you Nigella.<br /><br /></span></strong><strong><span style="color:#663300;"></span></strong><br /><br /><div><strong><span style="color:#663300;"></span></strong></div><br /><div><strong><span style="color:#663300;"><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></span></strong></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com8tag:blogger.com,1999:blog-1042144362268628266.post-42061436337845158552010-04-01T16:39:00.002+11:002010-04-01T17:06:33.840+11:00Victoria Sponge.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVqm7yPjjhBogVVcuF_Z2R_jH99760LNXG4rV82HDEoa7gAJlyS-xvSljjizCeE6FD5AzgESYrDygPdTMsBLiVcQGJFh2aLUR7_S82wtSZSBmqvcYWaYjqkcRIKjCWGwIm-_YfUMnbBI/s1600/P1010179-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455040327512332146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVqm7yPjjhBogVVcuF_Z2R_jH99760LNXG4rV82HDEoa7gAJlyS-xvSljjizCeE6FD5AzgESYrDygPdTMsBLiVcQGJFh2aLUR7_S82wtSZSBmqvcYWaYjqkcRIKjCWGwIm-_YfUMnbBI/s400/P1010179-1.JPG" /></a><em><span style="color:#663333;"> My very first sponge that I have made, all by myself (with a little help from my new love, KA) Well, I got the ingredients out, all it did was mix it! Ha ha. Why have I always bought these in the past? They are so easy to make.</span></em><br /><em><span style="color:#663333;"></span></em><br /><em><span style="color:#663333;">Ingredients...</span></em><br /><em><span style="color:#663333;">175g Butter (unsalted and softened)</span></em><br /><em><span style="color:#663333;">175g Caster Sugar.</span></em><br /><em><span style="color:#663333;">175g S.R. Flour (sifted twice)</span></em><br /><em><span style="color:#663333;">1 teaspoon Baking Powder.</span></em><br /><em><span style="color:#663333;">3 Eggs (medium size)</span></em><br /><em><span style="color:#663333;">1 teaspoon Vanilla Essence.</span></em><br /><em><span style="color:#663333;">1 teaspoon Water (room temperature)</span></em><br /><em><span style="color:#663333;"></span></em><br /><em><span style="color:#663333;">Method...</span></em><br /><em><span style="color:#663333;">Preheat oven to 180c and grease and flour two 8 inch tins.</span></em><br /><em><span style="color:#663333;">Cream the butter and sugar until it is white (this took under two minutes in the new KA)</span></em><br /><em><span style="color:#663333;">Beat eggs, water and vanilla essence in a separate bowl or jug. Add the eggs in a very slow trickle to the butter mixture while still mixing. This should take a wee while, around 2 minutes.</span></em><br /><em><span style="color:#663333;">Mix the baking powder and flour together and gently fold in to the creamy mixture.</span></em><br /><em><span style="color:#663333;">Divide the mix between the two prepared tins and cook for 20-25 minutes until springing back from sides when pressed.</span></em><br /><em><span style="color:#663333;">Leave them to cool a while before turning out. When totally cold spread thickened cream on the bottom of one and strawberry jam on the other. Then sandwich together. Dust with icing sugar, then it is ready to devour.</span></em><br /><em><span style="color:#663333;">Enjoy.<br /></span></em><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com7tag:blogger.com,1999:blog-1042144362268628266.post-22380476718877734242010-03-31T15:14:00.003+11:002010-03-31T15:41:26.349+11:00I am in love again.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpIlgwnEiBwPEd_Fr-8uoN7-WNthkO5_fucQRJP53-HW5lVj2Ua6soR2zyU4lAyoesbgxGw2vs8igVqWE1307iUC0Y3W3U0FQ7fSplQubG4cksLAM9UWoABmyetPpmiwRb7I2Bgl0co4/s1600/P1010165.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 315px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5454647163724566402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpIlgwnEiBwPEd_Fr-8uoN7-WNthkO5_fucQRJP53-HW5lVj2Ua6soR2zyU4lAyoesbgxGw2vs8igVqWE1307iUC0Y3W3U0FQ7fSplQubG4cksLAM9UWoABmyetPpmiwRb7I2Bgl0co4/s400/P1010165.JPG" /></a> <strong><em><span style="color:#663333;">With my new KITCHENAID ARTISAN.</span></em></strong><br /><strong><em><span style="color:#663333;">After being a loyal friend for 38 years, my dear friend the Kenwood Chef decided that he had had enough. What to do? Buy another Kenwood or look at something else?</span></em></strong><br /><strong><em><span style="color:#663333;">The forum I am an administrator on, (Violet's Pantry) are pretty well divided on this subject. Some prefer Kenwood and others love the KA.</span></em></strong><br /><strong><em><span style="color:#663333;">So I did some more research and found all the wonderful colours it comes in. People said that I should get the pale pink one as my kitchen is mostly pink. But to be honest with you, to me that looked cheap.</span></em></strong><br /><strong><em><span style="color:#663333;">The colour I decided on, is called Boysenberry. Hmmmm, yum.</span></em></strong><br /><strong><em><span style="color:#663333;">This machine is so quiet! About half the noise of the Kenwood. And efficient. I had to cream butter until it was white, so on half speed, it managed this in under two minutes. WOW! And I could still hear the radio in the background. Ha ha.</span></em></strong><br /><strong><em><span style="color:#663333;">My next post will be the cake I made, something I have never attempted before, a delicious Victoria Sponge. Stay tuned.</span></em></strong><br /><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com6tag:blogger.com,1999:blog-1042144362268628266.post-48092615921937013332010-03-15T17:05:00.003+11:002010-03-15T17:18:26.024+11:00Milo Muffins<strong><em><span style="color:#663333;">For the Milo addicts amongst, of which my son is one.</span></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeeQ1JvVuSacvCSXdHELOvb7Nl5S1rN4DLooKn9SvdKd1voyFOrvonztWiAMVGqO8DX6yduEaEquN7RcPNYG1PlQvVJmJokHYckkO-_ZnwTrEGr0jEDcZ-ai0KhX7d3luXKGD6BucRTg/s1600-h/P1010035-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448738125020386242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeeQ1JvVuSacvCSXdHELOvb7Nl5S1rN4DLooKn9SvdKd1voyFOrvonztWiAMVGqO8DX6yduEaEquN7RcPNYG1PlQvVJmJokHYckkO-_ZnwTrEGr0jEDcZ-ai0KhX7d3luXKGD6BucRTg/s400/P1010035-1.JPG" /></a> <strong><em><span style="color:#663333;">Ingredients...</span></em></strong><br /><strong><em><span style="color:#663333;">1 3/4 cups S.R. Flour (sifted)</span></em></strong><br /><strong><em><span style="color:#663333;">1/2 cup Dark Chocolate bits.</span></em></strong><br /><strong><em><span style="color:#663333;">1/2 cup White Chocolate bits.</span></em></strong><br /><strong><em><span style="color:#663333;">1 1/4 cups Milk.</span></em></strong><br /><strong><em><span style="color:#663333;">75 gms Butter (melted)</span></em></strong><br /><strong><em><span style="color:#663333;">1 cup MILO.</span></em></strong><br /><strong><em><span style="color:#663333;">1 Egg.</span></em></strong><br /><strong><em><span style="color:#663333;"></span></em></strong><br /><strong><em><span style="color:#663333;">Method...</span></em></strong><br /><strong><em><span style="color:#663333;">Preheat oven to 190c. Layout 12 muffin cases in to tray.</span></em></strong><br /><strong><em><span style="color:#663333;">Combine in a bowl the flour and both sorts of chocolate bits. Mix together the milk, butter and MILO in a jug. Add to the dry ingredients with the lightly beaten egg. And mix well.</span></em></strong><br /><strong><em><span style="color:#663333;">Spoon the mix in to prepared cases and sprinkle a little more MILO on top of each one. Bake in the oven for around 25 minutes. Allow to cool before serving to your addict. Makes 12.</span></em></strong><br /><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com4tag:blogger.com,1999:blog-1042144362268628266.post-2296099366267376192010-03-15T16:04:00.004+11:002010-03-15T16:36:05.568+11:00Orange and Cardamom Cookies.<strong><em><span style="color:#663333;">Okay! Who has been keeping this versatile and tasty spice from me? CARDAMOM. I can see it featuring a lot in my cooking in the future.</span></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7Q67MDo61eI4T063v4eT8pGnlCQutAzDrzFTfk6lQkB3rfcTb4GsVi1kI4xQy8lreqSMTh29GEN0e9lGWmWrSEaPhPPFIRXJcTwzTexhf36Nc-iUFc58a2A7N98J30tyn0_ZmaK0mag/s1600-h/P1010012-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448722975352162946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7Q67MDo61eI4T063v4eT8pGnlCQutAzDrzFTfk6lQkB3rfcTb4GsVi1kI4xQy8lreqSMTh29GEN0e9lGWmWrSEaPhPPFIRXJcTwzTexhf36Nc-iUFc58a2A7N98J30tyn0_ZmaK0mag/s400/P1010012-1.JPG" /></a><strong><em><span style="color:#663333;">Very easy to make, store and eat (Love 'em)</span></em></strong><br /><strong><em><span style="color:#663333;"></span></em></strong><br /><strong><em><span style="color:#663333;">Ingredients...</span></em></strong><br /><strong><em><span style="color:#663333;">250 gms Butter (softened)</span></em></strong><br /><strong><em><span style="color:#663333;">100 gms Raw Castor Sugar</span></em></strong><br /><strong><em><span style="color:#663333;">1 Egg Yolk. (medium sized)</span></em></strong><br /><strong><em><span style="color:#663333;">A little Salt.</span></em></strong><br /><strong><em><span style="color:#663333;">Zest of 1 Orange.</span></em></strong><br /><strong><em><span style="color:#663333;">1 teasp. Orange extract.</span></em></strong><br /><strong><em><span style="color:#663333;">1 1/2 tablesp. Cardamom (freshly ground)</span></em></strong><br /><strong><em><span style="color:#663333;">250 gms Plain Flour (sifted)</span></em></strong><br /><strong><em><span style="color:#663333;"></span></em></strong><br /><strong><em><span style="color:#663333;">Method...</span></em></strong><br /><strong><em><span style="color:#663333;">Preheat oven to 180c. Line a cookie/biscuit slide or tray.</span></em></strong><br /><strong><em><span style="color:#663333;">Cream together butter and sugar until pale in colour. Add the egg yolk, salt, orange extract, zest from orange and the cardamom, then mix again until well combined. Finally add the flour. This is left until last so as not to overwork the flour.</span></em></strong><br /><strong><em><span style="color:#663333;">Making sure your hands are really clean, here comes the fun bit.</span></em></strong><br /><strong><em><span style="color:#663333;">Make little balls of the mixture (about golf ball size) and place on prepared tray. Now just gently press down on each ball. I used a meat tenderizer so I could have a pattern. But please remember, these do spread a little, so not to close to each other.I also sprinkled a little raw sugar on the top before putting in to the oven.</span></em></strong><br /><strong><em><span style="color:#663333;">Place in the oven for around 16 minutes until golden. Cool on rack and then try stopping at just eating one!</span></em></strong><br /><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com1tag:blogger.com,1999:blog-1042144362268628266.post-33123821598631559492010-03-11T13:46:00.003+11:002010-03-11T14:15:24.624+11:00Nutty Fruit Cake<strong><em><span style="color:#663333;">This cake I originally found in GOOD HOUSEKEEPING (U.K.) Cakes and Bakes. And was called "30 minute fruit cake". But as is my want, I had a fiddle. 30 minutes is how long it takes to cook, well! After my fiddle and adding a few other things, I had to change it's name. So THANK YOU Good Housekeeping for the original recipe. Now, here's mine.</span></em></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64h97bocLbC8SvKIfu7jzCOnf_UzaasewCBfNbBXC1hyjKqdMnxU3Lwhd-AhL0RPfnh4wo7Jyw9Zbc5N2I6HcaiY93WglOw8gHvgs15gwSTtkXWRcP5jlzaCJsmG8saPe5uuGzeo6G9c/s1600-h/P1010021-1.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 297px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447202714113324850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64h97bocLbC8SvKIfu7jzCOnf_UzaasewCBfNbBXC1hyjKqdMnxU3Lwhd-AhL0RPfnh4wo7Jyw9Zbc5N2I6HcaiY93WglOw8gHvgs15gwSTtkXWRcP5jlzaCJsmG8saPe5uuGzeo6G9c/s400/P1010021-1.JPG" /></a> <strong><em><span style="color:#663333;">You will need....</span></em></strong><br /><strong><em><span style="color:#663333;">125 gms softened Butter.</span></em></strong><br /><strong><em><span style="color:#663333;">125 gms light brown Sugar.</span></em></strong><br /><strong><em><span style="color:#663333;">2 Eggs.</span></em></strong><br /><strong><em><span style="color:#663333;">1 teaspoon Vanilla Extract.</span></em></strong><br /><strong><em><span style="color:#663333;">150 gms S.R. Flour. (Sifted)</span></em></strong><br /><strong><em><span style="color:#663333;">50 gms Glaze Cherries. (chopped)</span></em></strong><br /><strong><em><span style="color:#663333;">200 gms Mixed Dried Fruits (I used Sultanas, Craisins)</span></em></strong><br /><strong><em><span style="color:#663333;">100 gms mixed and chopped Nuts. (I used Walnuts and Pistachios)</span></em></strong><br /><strong><em><span style="color:#663333;">1 tablespoon Raw Sugar and a small amount of chopped Pistachios for the top.</span></em></strong><br /><strong><em><span style="color:#663333;"></span></em></strong><br /><strong><em><span style="color:#663333;">Method....</span></em></strong><br /><strong><em><span style="color:#663333;">Preheat oven to 190c and grease and line a 22 cm round tin.</span></em></strong><br /><strong><em><span style="color:#663333;">Beat together the butter, sugar, eggs, vanilla, add the flour. If this is a little dry at this stage, add a small amount of milk until you are happy. Stir in all fruits and nuts. Spoon in to the prepared tin and level the surface. Now sprinkle the raw sugar and Pistachios on top of the mixture.</span></em></strong><br /><strong><em><span style="color:#663333;">Bake until golden brown or the skewer comes out clean. Mine took 45-50 minutes.</span></em></strong><br /><strong><em><span style="color:#663333;">Leave to cool in tin before turning out.</span></em></strong><br /><strong><em><span style="color:#663333;">Do hope you enjoy this. Have a fiddle yourself and change the fruits and nuts used here. I won't mind.</span></em></strong><br /><br /><img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" />Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com4tag:blogger.com,1999:blog-1042144362268628266.post-7771837385808197882010-03-10T11:35:00.003+11:002010-03-10T11:47:49.004+11:00Long absence<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPECD7QP9u1e6CnNUQG1Hk0ie_DOZJBzmmklDwmVwzFL_sPWfBTxqkmRDqN5ftX9v6ahncIAZ83TNrGYh-Z_D_5FG-9JBUaJAvhID5UHtsJaXdtmeD47FwtGShMDTLrvgMTlEHcF85LvU/s1600-h/Timer.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 359px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5446797828635155314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPECD7QP9u1e6CnNUQG1Hk0ie_DOZJBzmmklDwmVwzFL_sPWfBTxqkmRDqN5ftX9v6ahncIAZ83TNrGYh-Z_D_5FG-9JBUaJAvhID5UHtsJaXdtmeD47FwtGShMDTLrvgMTlEHcF85LvU/s400/Timer.jpg" /></a><span style="font-family:lucida grande;color:#663333;"><strong><em> I am so sorry for this long absence from my blogs. But my blogging mojo and cooking mojo went out the window. Plus a few things going on in my personal life has kept me away. Some sites I visit and other blogs need updating too, so hopefully it will be today.</em></strong></span><br /><span style="font-family:lucida grande;color:#663333;"><strong><em>I trust you all had a smashin' Christmas and this new year is happy for you.<br /></em></strong></span><div> </div><div><strong><em><span style="color:#663333;">See you all very soon with my latest bakes.<img style="BORDER-BOTTOM: 0px; BORDER-LEFT: 0px; BORDER-TOP: 0px; BORDER-RIGHT: 0px" align="right" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" /></span></em></strong></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com7tag:blogger.com,1999:blog-1042144362268628266.post-43695203269930035392009-11-16T16:37:00.004+11:002009-11-16T17:44:51.028+11:00Brownies with a Coffee Cheescake Swirl<strong><em><span style="color:#663300;">This is a marriage made in heaven. Dark sticky brownies all gooey and chocolaty with a swirl of coffee cheesecake for added yummieness.</span></em></strong><br /><strong><em><span style="color:#663300;">Two recipes have been pulled together here, the first (brownies) I have made at least once a week since Heather gave me the recipe over on the forum I belong to Violet's Pantry.</span></em></strong><br /><strong><em><span style="color:#663300;"> </span></em></strong><a href="http://pinkbytes.blogspot.com/2009/04/dark-chocolate-brownies.html"><strong><em><span style="color:#cc33cc;">http://pinkbytes.blogspot.com/2009/04/dark-chocolate-brownies.html</span></em></strong></a> <strong><em><span style="color:#663300;">The second part is from another member from V.P. our dear Granny, who writes a smashing blog called Tea and Wheaten Bread. </span></em></strong><a href="http://teandwheatenbread.blogspot.com/2009/09/chocolate-cheesecake-brownies.html"><strong><em><span style="color:#cc33cc;">http://teandwheatenbread.blogspot.com/2009/09/chocolate-cheesecake-brownies.html</span></em></strong></a><br /><strong><em><span style="color:#663300;">Now for what I did.</span></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittYmQY2EIeV4Z7zg0a5tZOAtFqtn5hI-6NWuP56aN5FlbbMwEyhlph5XlIpDz3CPSa8IbnvxsSr6y8ZB1rcupygzOoqh7BS8rYgzTT66JwFlg4RIbukB8ZHxU7GK-25RySUryhGn6yzw/s1600/P1000473-1.JPG"><img id="BLOGGER_PHOTO_ID_5404572736093564226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittYmQY2EIeV4Z7zg0a5tZOAtFqtn5hI-6NWuP56aN5FlbbMwEyhlph5XlIpDz3CPSa8IbnvxsSr6y8ZB1rcupygzOoqh7BS8rYgzTT66JwFlg4RIbukB8ZHxU7GK-25RySUryhGn6yzw/s400/P1000473-1.JPG" border="0" /></a><strong><em><span style="color:#663300;">The Ingredients..</span></em></strong><br /><strong><em><span style="color:#663300;">8 oz Butter</span></em></strong><br /><strong><em><span style="color:#663300;">4 oz Cocoa Powder (good quality)</span></em></strong><br /><strong><em><span style="color:#663300;">4 Eggs.</span></em></strong><br /><strong><em><span style="color:#663300;">8 oz Dark brown Sugar.</span></em></strong><br /><strong><em><span style="color:#663300;">2 teaspoons Vanilla Extract.</span></em></strong><br /><strong><em><span style="color:#663300;">4 oz S.R. Flour.</span></em></strong><br /><strong><em><span style="color:#663300;">4 0z White Chocolate Chunks.</span></em></strong><br /><strong><em><span style="color:#663300;">2 teaspoons Instant Coffee.</span></em></strong><br /><strong><em><span style="color:#663300;"></span></em></strong><br /><strong><em><span style="color:#663300;">Cheesecake Swirl..</span></em></strong><br /><strong><em><span style="color:#663300;">8 oz Soft Cream Cheese (I used Philadelphia full fat)</span></em></strong><br /><strong><em><span style="color:#663300;">4 oz Castor Sugar.</span></em></strong><br /><strong><em><span style="color:#663300;">2 teaspoons Instant coffee (melted in a touch of boiling water)</span></em></strong><br /><strong><em><span style="color:#663300;"></span></em></strong><br /><strong><em><span style="color:#663300;">Method..</span></em></strong><br /><strong><em><span style="color:#663300;">Preheat oven to 180c. Line the bottom of a shallow baking tin with greaseproof paper (very important to do this)</span></em></strong><br /><strong><em><span style="color:#663300;">Melt the butter, then add the cocoa powder and coffee, stirring well to remove any lumps.</span></em></strong><br /><strong><em><span style="color:#663300;">Beat the eggs in a large bowl, add the sugar and mix until smooth.</span></em></strong><br /><strong><em><span style="color:#663300;">Stir in the cocoa mixture, white chocolate chunks and vanilla extract and mix well.</span></em></strong><br /><strong><em><span style="color:#663300;">Add the sifted flour and mix gently with a spoon. Pour this mixture in to your tin and spread it around.</span></em></strong><br /><strong><em><span style="color:#663300;">Now make the cheesecake swirl by mixing all ingredients together in a bowl, when soft and well combined, spoon on to brownie mix already in your tin. Then with a skewer just swirl it around until you have the desired affect.</span></em></strong><br /><strong><em><span style="color:#663300;">Place the tin in to the oven for around 25 minutes. When done the brownies should be crisp on top and soft in the middle. Leave to cool before turning out and cutting, then dust with a little icing sugar.</span></em></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eoTKrEJ-GEAiZJmbWcSHBK1IL2n69ns_Vi2UjoUkZX_Sjzwwvi-CcdhG77u6DkNqOB6bs9YH5jkJwAwM1sqiJDU-KKX4XAIpCJyhevL4i1Ah69WLU3SlCh9W6jtvscM2SjRX8Jv4nvU/s1600/P1000477-1.JPG"><img id="BLOGGER_PHOTO_ID_5404572435943603474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 274px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eoTKrEJ-GEAiZJmbWcSHBK1IL2n69ns_Vi2UjoUkZX_Sjzwwvi-CcdhG77u6DkNqOB6bs9YH5jkJwAwM1sqiJDU-KKX4XAIpCJyhevL4i1Ah69WLU3SlCh9W6jtvscM2SjRX8Jv4nvU/s320/P1000477-1.JPG" border="0" /></a> <strong><em><span style="color:#663300;">If you wished, you could leave out the coffee element to this recipe, but I think it was HEAVEN. Hope you enjoy.<br /></span></em></strong><br /><div><img style="BORDER-RIGHT: 0px; BORDER-TOP: 0px; BORDER-LEFT: 0px; BORDER-BOTTOM: 0px" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" align="right" /></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com8tag:blogger.com,1999:blog-1042144362268628266.post-51471787101152254712009-11-01T08:25:00.002+11:002009-11-01T08:52:02.782+11:00Cupcakes for Halloween.<strong><em><span style="color:#6600cc;">A very simple recipe to use and so very quick, all done my hand, no mixers at all.</span></em></strong><br /><strong><em><span style="color:#6600cc;">These were meant to be decorated with the help of my grand daughter, as she was having a sleep over. But she was ill and spent the time on the sofa while Grandma played by herself.</span></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ehBcKyPeSV_gKNpEnyxC_hc1deOP1gymlAsrea83u7ND2VGAa_NhrFJo-7sOKldLJYlfwl_niIvAdhXAIVgNxsJetSCYJc7IW_wmWt-xBKgTDAsyijq-2p7Pi60VDoME9oFLvVhMVM4/s1600-h/P1000428-1.JPG"><img id="BLOGGER_PHOTO_ID_5398879461140810818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ehBcKyPeSV_gKNpEnyxC_hc1deOP1gymlAsrea83u7ND2VGAa_NhrFJo-7sOKldLJYlfwl_niIvAdhXAIVgNxsJetSCYJc7IW_wmWt-xBKgTDAsyijq-2p7Pi60VDoME9oFLvVhMVM4/s400/P1000428-1.JPG" border="0" /></a><strong><em><span style="color:#6600cc;"> Quick and Easy Cupcakes.</span></em></strong><br /><strong><em><span style="color:#6600cc;">Ingredients...</span></em></strong><br /><strong><em><span style="color:#6600cc;">2 cups S.R. Flour (sifted)</span></em></strong><br /><strong><em><span style="color:#6600cc;">3/4 cup Castor Sugar.</span></em></strong><br /><strong><em><span style="color:#6600cc;">3/4 cup Milk.</span></em></strong><br /><strong><em><span style="color:#6600cc;">125g Butter. (melted and cooled)</span></em></strong><br /><strong><em><span style="color:#6600cc;">2 Eggs. (beaten)</span></em></strong><br /><strong><em><span style="color:#6600cc;">1 teaspoon Vanilla Essence.</span></em></strong><br /><strong><em><span style="color:#6600cc;">Assorted sweets and/or decorations.</span></em></strong><br /><strong><em><span style="color:#6600cc;">Icing...</span></em></strong><br /><strong><em><span style="color:#6600cc;">1 and 1/2 cups Icing Sugar.</span></em></strong><br /><strong><em><span style="color:#6600cc;">Food colouring.</span></em></strong><br /><strong><em><span style="color:#6600cc;">1 to 1 and 1/2 tablespoons water.</span></em></strong><br /><strong><em><span style="color:#6600cc;"></span></em></strong><br /><strong><em><span style="color:#6600cc;">Method...</span></em></strong><br /><strong><em><span style="color:#6600cc;">Heat the oven to 190c. Put cupcake cases in to tins.</span></em></strong><br /><strong><em><span style="color:#6600cc;">Combine the flour and sugar in a large bowl, and make a well in the centre.</span></em></strong><br /><strong><em><span style="color:#6600cc;">Now add the butter, milk, eggs and vanilla. Use a large metal spoon and stir gently to combine. Spoon mixture in to prepared cases and bake in the oven for 12-15 minutes. (Or until skewer comes out clean)</span></em></strong><br /><strong><em><span style="color:#6600cc;">Allow to cool on a rack. Mix up the icing while this is happening. I used two colours, so had two bowls going. When the cakes are cooled, ice the cakes and decorate with your choice of decorations.</span></em></strong><br /><strong><em><span style="color:#6600cc;">Have fun.<br /></span></em></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtI2QqdZJuptVg6H4Ed5B33TPhbTWegVLgJBdFmaUhgTmnDAj_1pHQnyQxp0B-qzhVWmsjFIs8eDmg0ctwWJQDmvRaBJl-TiIVFYG0xITvThofTTaAia1nPLXquMdsC5e6dKdx_CKl4oQ/s1600-h/P1000415-1.JPG"><img id="BLOGGER_PHOTO_ID_5398878973962563266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtI2QqdZJuptVg6H4Ed5B33TPhbTWegVLgJBdFmaUhgTmnDAj_1pHQnyQxp0B-qzhVWmsjFIs8eDmg0ctwWJQDmvRaBJl-TiIVFYG0xITvThofTTaAia1nPLXquMdsC5e6dKdx_CKl4oQ/s400/P1000415-1.JPG" border="0" /></a><br /><br /><div><img style="BORDER-RIGHT: 0px; BORDER-TOP: 0px; BORDER-LEFT: 0px; BORDER-BOTTOM: 0px" src="http://i273.photobucket.com/albums/jj227/ewhites/619268fe.jpg" align="right" /></div>Sallyhttp://www.blogger.com/profile/00768894080811744617noreply@blogger.com2