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Posted: 10 Aug 2007, 22:04
George's choc chip cookies
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons Mexican vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Mexican vanilla extract can be found in Mexican grocery stores. If you can't find it, feel free to substitute regular vanilla extract.
Posted: 24 Sep 2007, 18:25
Rubychik's weetabix cake
1/2 lb dried fruit
1/2 lb sugar (which I reduce to 2oz and you can't tell)
1/2 pint milk
3 weetabix crushed
put all the above into a mixing bowl, mix together and leave to soak for about 10/15 mins. I usually grease/line my 2lb loaf tin and make a cuppa at this point!
Stir in 1/2lb S.R flour and put mixture into tin.
Bake for approx 40-50 mins gas 4/5. When near to finishing time I check by sticking in a skewer and if just a little bit still sticky then it's fine...if the skewer comes out totally clean then it can be a little dry so experiment, all ovens are different. I love it slathered with butter fresh from the oven, but that's the high cholesterol version
Posted: 21 Oct 2007, 23:21
Mcleod girls economy fruitcake
8 oz SR flour, 4 oz sugar, 12 oz dried fruit (any combination, I sneak a few dried apricots in) 1 tsp mixed spice, all dry ingredients mixed together. Add 1 oz chopped nuts if desired.
In separate dish mix 2 eggs with 8 fl oz milk, then add 4 oz melted butter or margarine and tsp vanilla essence.
add wet ingredients to dry and mix well, mixture is quite sloppy.
Double line 9 " round tin, bake in low oven about 160 c for about 3 hours. If top starts to burn cover loosely with greaseproof paper.
Very simple to make. You can add more butter or eggs and reduce amount of milk for special treat. make 1/2 quantity in 7" tin, or swiss roll tin for fruit slices.
My teenage son takes a slab of this to school for his break most days to stave off malnutrition! poor thing!
Posted: 20 Nov 2007, 18:26
Tony Sirret's Coconut Ice
1Lb Granulated Sugar
1/4 Pint of milk
1/2Lb Desicated Coconut
1 - Melt the sugar in the milk and boil gentley for 10 minutes.
2 - Remove from fire (how old is this book) add coconut mix and pour at once into prepared tin, colour last half pink
3 - cut in squares when nealy cold
sorry if its been posted befor
Posted: 16 Apr 2008, 13:32
ntsmama's Wonderfully easy meringues
2 egg whites
1 1/2 c. caster sugar
1/2 tsp. vanilla
1 tsp. white vinegar
1 tsp. cornflour
1/4 cup boiling water
Place all ingredients in the order given (so that the egg whites aren't cooked by the boiling water!) into a medium-sized bowl and beat with electric whisk until mixture is thick and satiny, about 12 minutes. It'll look like whipped cream (and taste heavenly although I know a lot of people wouldn't dream of eating uncooked eggs).
Spoon 16 blobs of mixture onto a tray (I use those washable baking papers).
Bake in middle of oven at 180 degreesC (350 degreesF) for
10 minutes; reduce heat to 150 degreesC (300 degreesF) and bake a further 45
Allow to cool in oven.
Posted: 07 Aug 2008, 02:14
Pekinouts blowfly pie
110g (4oz) Shortcrust pastry
110g (4oz) Currants
50g (2oz) Butter
50g (2oz) Sugar
½ tsp Cinnamon or mixed spice
½ tsp Fresh mint, chopped
Preheat oven to 190°C: 375°F: Gas 5.
Roll out the pastry on a floured surface to a rectangle about half as long as it is wide.
Mix the currants, butter, sugar and spice in a basin and spread along the middle of the pastry.
Sprinkle on the fresh mint.
Fold over the edges of the pastry to meet in the middle and seal the edges.
Turn the pastry over and roll out until the currants show through.
Place on a greased baking tray, brush with milk and sprinkle with sugar.
Bake for 20 minutes.
Serve hot or cold
Posted: 07 Aug 2008, 02:16
Pekinouts Cornish Sweetheart Tart
170g (6oz) Rich Shortcrust Pastry
170g (6oz) Caster Sugar
170g (6oz) Butter, melted
110g (4oz) Dried Apricots
50g (2oz) Roasted Hazelnuts
2 Egg Yolks
Pre-heat oven to 180°C: 350°F: Gas 4.
Chop the apricots and hazelnuts.
Beat the eggs and yolks with the sugar, add the melted butter.
Line a 25cm (10 inch) baking tin with the pastry
Scatter with the apricots and hazelnuts.
Pour in the egg mixture.
Bake for 30 - 40 minutes, until the crust is a rich, golden brown.
Serve warm and with clotted cream.
Posted: 07 Aug 2008, 02:18
Pekinouts Bread and Butter pudding
Buttered 2pt casserole dish
6 slices of thickly buttered bread
4 tablespoons sugar, more if you have a sweet tooth (use granulated sweetener if preferred)
Put the bread in the casserole in layers ie:
buttered slice, sprinkling of sultanas, sprinkling of sugar, repeat til you reach the top. Don't put any sultanas on the last layer cos they burn and go rock hard.
Beat the eggs and mix with the milk then slowly pour over the bread in the casserole. Press bread down so all the milk/egg gets soaked up.
Bake in oven at 200 degrees until golden brown on top.
Comes up like a souffle and tastes delicious.
Ideal for using up stale bread and surplus eggs.
Posted: 07 Aug 2008, 02:20
Pekinouts Gypsy tart
1 400g (14oz) Tin of Evaporated Milk
340g (12oz) Dark Muscovado Sugar
1 10inch Pre-baked shortcrust pastry case
Pre-heat oven to 200°C: 400°F: Gas 6.
Whisk evaporated milk and sugar together for approximately 10 minutes
Until light and fluffy and coffee coloured.
Pour the mix into the pastry case.
Bake for 10 minutes.
The surface will appear slightly sticky but will set completely when left to cool.
Posted: 07 Aug 2008, 02:26
Pekinouts Bread Pudding
This is the last one, been looking through my old mums recipe's she collected. lol
Ideal for using up stale bread, and makes a lovely moist puddingy cake to eat cold in a packed lunch or picnic, or eaten hot with custard or clotted cream.
225g (8oz) Stale Bread
110g (4oz) Currants, Raisins or Sultanas
50g (2oz) Brown Sugar
50g (2oz) Butter
½ tsp Mixed Spice
Pre-heat oven to 170°C: 325°F: Gas 3
Break bread into small pieces; soak in cold water at least 1 hour
Strain and squeeze out as dry as possible.
Place into a basin and mash with a fork.
Add the dried fruit, sugar, mixed peel and mixed spice, mixing well.
Add the egg and enough milk to enable the mixture to drop easily from a spoon.
Place into a greased baking tin.
Bake for about an hour or until slightly firm to the touch.
When done turn out on to a hot dish.
Turn out dredge with sugar and serve hot with custard, or allow to cool.
Posted: 07 Aug 2008, 02:27
Pekinouts Blocked artery
225g (8oz) Butter, softened
170g (6oz) Milk Chocolate
170g (6oz) Dark Cooking Chocolate (70% cocoa solids)
110g (4oz) Caster Sugar
80ml (3fl oz) Water
Pre-heat oven to 180°C: 350°F: Gas 4
Make a syrup from the sugar and water.
Break the chocolate into small pieces into a food processor.
Pour half the syrup over the chocolate and process until smooth.
Add the remaining syrup and the butter a little at a time and process.
Add the eggs one at a time.
Grease a spring-form cake tin, pour in the chocolate mixture
Bake for 30 minutes
Allow to cool and serve with a strawberry or raspberry coulis
Posted: 07 Aug 2008, 03:02
Pekinouts Pond Pudding
350g (12oz) Suet Crust Pastry
175g (6oz) Demerara Sugar
110g (4oz) Unsalted Butter, well chilled
15g (½oz) Butter, softened
1 Large Lemon
Butter a 900ml (1½ pint) pudding basin.
Roll out the pastry to thickness of 2.5cm (1 inch).
Reserving a quarter for the lid.
Use the remainder to line the basin.
Cut the butter into 8 pieces and place 4 into the lined basin, with half the sugar.
Prick several times with a sharp skewer or knife, press one end into the butter and sugar mixture, so it stands upright.
Press the remaining butter and sugar around the top of the lemon.
Trim remaining pastry to fit as a lid.
Dampen the edges of the pastry in the basin.
Fit the lid pinching to ensure a seal.
Cover with pleated greaseproof paper and foil.
Place in a saucepan of boiling water and steam for 3 hours, topping up the water as necessary.
Remove from heat, discard the cover.
Place a plate on top of the basin and invert.
Cut into wedges at the table, so that the 'pond' of sauce runs out.
Posted: 07 Aug 2008, 03:14
Pekinouts Shearing cake
600ml (1 pint) Milk
225g (8oz) Plain Flour
170g (6oz) Sugar
110g (4oz) Butter
1 tsp Baking Powder
Grated Nutmeg, to taste
1 Lemon. zest only
2 tsp Caraway Seeds
Pre-heat oven to 190°C; 375°F: Gas 5
Cream the butter and sugar until light and fluffy.
Stir in the milk and beaten egg.
Sift the flour, baking powder, nutmeg and other ingredients to the bowl, mixing thoroughly..
Place into a greased cake tin lined with buttered paper
Bake for one hour.
Posted: 07 Aug 2008, 03:18
Pekinouts Cornish Apple Cake
450g (1lb) Cooking Apples, peeled, cored and chopped
225g (8oz) Plain Flour
175g (6oz) Dark Soft Brown Sugar
110g (4oz) Butter
2 Eggs, beaten
3-4 tbsp Milk
1 tbsp Clear Honey, warmed slightly
1 tbsp Light Demerara Sugar
1 tsp Ground Mixed Spice
1 tsp Ground Cinnamon
2 tsp Baking Powder
Pre-heat oven to 170°C: 325°F: Gas 3.
Grease a deep 18 cm (7 inch) round cake tin, line with buttered greaseproof paper.
Cream together the butter, sugar, until light and fluffy.
Add the eggs, a little at a time, beating constantly.
Sieve the flour, spice and baking powder.
Add to the mixture, mixing thoroughly.
Fold in the apples and enough milk to produce a soft dropping consistency.
Pour into the prepared cake tin.
Bake for 1½ hours until well risen and firm to the touch.
Turn out on to a wire rack to cool.
When cold, brush with honey and sprinkle with demerara sugar.
Posted: 04 Sep 2008, 15:01
Kateds No flour Fruitcake
Flourless Fruit Cake Recipe
Ingredients : Makes one 25cm round cake
450 g Mincemeat
350 g Dried mixed fruits
115 g Ready-to-eat dried apricots, chopped
115 g Ready-to-eat dried figs, chopped
115 g Glace cherries, halved
115 g Walnuts pieces
225 g Cornflakes, crushed
4 Eggs, lightly beaten
410 g Evaporated milk
5 ml Mixed spice
5 ml Baking powder
Mixed glace fruits, chopped to decorate
Preheat oven to slow 150oC/300oC/Gas 2. Grease a 25cm round cake tin, line the base and sides with a double thickness of greaseproof paper and grease the paper.
Put all the ingredients into a large mixing bowl. Beat together well.
Turn into the cake tin and smooth the surface.
Bake for about 13/4 hours or until a skewer inserted in the centre of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes, then turn out on to a wire rack, peel off the lining paper and leave to cool completely.
Decorate with the chopped glace fruits.