My Project Display

Here I am displaying my project at the extended study open night...

...and some pictures of the scrap book I made...

Thank you to everyone who sent me recipes :)

Sponge Cake

Use an electric whisk....

3 eggs

3oz caster sugar

3 oz S.R.Flour

Jam

Whipping Cream

Warm bowl and whisk slightly.

Whisk sugar and eggs in bowl for about 5 mins until thick and creamy.

Then sift half flour over surface and fold in with whisk held in hand. Repeat with 2nd half of flour.

Turn mixture into 2 8" tins and bake for 15-20 mins at 400 deg. farenheit.

When cold spread with whipped cream and jam. Dust with icing sugar.

From Aunty Joan.

Flapjack

Melt 6 oz butter or marg, 8 oz sugar and 4 tbsp of golden syrup.

Stir in 12 oz rolled oats, press into a non-stick tin size approx. 270x170mm.

Cut into fingers, bake at 180 degrees for 20 mins. Cut into fingers again, cool in tin.

From Roger.

Somerset Cider Cake

10 oz sultanas

1/4 pint sweet cider

12 oz cooking apples

8 oz caster sugar

6 oz butter

2 eggs

10 oz plain flour

2 level tsp baking powder

1 level tsp mixed spice

Place sultanas and cider in basin and leave overnight in a cool place.

Preheat oven to 180 deg C. Grease and line a 9inch square tin. (I used our round tin with liners).

Peel, core and chop apples.

Cream butter and sugar until light and fluffy. Beat the eggs and add them gradually, beating well after each addition.

Sift flour, baking powder and mixed spice and add to creamed mixture with the chopped apples, sultanas and remaining cider.

Mix well with a metal spoon.

Turn mixture into tin and level with back of spoon.

Bake at centre of oven for 1 - 1 hour 30 mins.

Leave to cool in tin and then turn out and remove paper.

Eat as pudding with custard or cream or allow to cool and eat as cake.

From Rosemary.

Poppy Seed Cheese Cake

1oz Graham Cracker Crumbs

Half tsp ground cinnamon

5oz sugar

3 tbsp flour

3 tbsp poppy seeds

18oz cream cheese

6 large eggs, separated

1 cup sour cream

Half tsp vanilla extract

Pinch of Salt

Half tsp cream of tartar

Icing sugar

Batter inside of a 9-inch spring-form pan and sprinkle with crumbs mixed with cinnamon.

Set aside. Combine 3oz of the sugar with flour and poppy seeds. Add cream cheese and beat until the mixture is fluffy and smooth. Beat egg yolks until light and lemon coloured. Blend with the cheese mixture. Stir in sour cream and vanilla extract. Add salt to egg whites and beat until foamy. Add cream of tartar and beat until they stand in soft stiff peaks. Gradually beat in remaining sugar and fold into the mixture. Turn into the pan. Place pan on rack in a larger pan. Pour in hot water, having it come to the top of the rack but not touching the cheesecake pan.

Bake at 325F for one and three quarter hours or until firm in the centre. Turn off heat and let cool in the oven for one hour. Loosen cake from side of pan but do not remove until ready to serve. Serve, with side removed on plate and sprinkle with icing sugar if desired.

From Mari

Lincolnshire Loaf

1/2 lb Marg or Butter

3/4 lb Sugar

3/4 - 1lb Mixed Dried Fruit

Cup of water

2 eggs, beaten

1lb S.R.Flour

Heat together in saucepan until gently boiling. Remove from heat and cool slightly. Add eggs and flour and mix well. Put into 2 loaf tins and bake at gas mark 2 for 1 1/4 - 1 1/2 hours.

Serve sliced and spread with butter. Will keep well in tin for several weeks.

From Aunty Muriel

Boiled Fruit Cake

2lb Luxury dried fruit

1/2 lb butter

1/2 lb soft brown sugar

4 tbsp brandy/rum

4 tbsp water

5 eggs, lightly beaten

1 tbsp black treacle

2 tsp grated orange rind

2 tsp grated lemon rind

8 oz plain flour

2 oz self raising flour

1/2 tsp bicarb

Tsp mixed spice 

Grease and line an 8 inch tin to 3 thicknesses of paper. Tie a double thickness of paper around the outside. Cover top with tin foil when the cake starts to brown. 

Combine fruit, butter, sugar, brandy and water. Stir over a low heat without boiling until the sugar has dissolved. Bring to the boil, reduce heat and  simmer covered for 10 mins.

Transfer to a large bowl and cool to room temperature.

Add eggs, treacle and rinds and stir in sifted dry ingredients. Spread evenly in tin. Bake in a slow oven, 150 degrees, for about 2 1/2 hours then wrap in foil until cool. 

From Heather. 

 

Here are 2 delicious recipes that I have done!

 

Lemon and raspberry sponge.

 

200g margarine

200g caster sugar

4 medium eggs

200g SR flour

 

Filling.

 

100g softened butter

250g Icing sugar

zest of 1 lemon

2tbsp lemon juice

50g Raspberries

 

Topping

 

2 Large lemons

150g granulated sugar

 

Method.

 

Oven 180C

Grease two 7" sandwich tins and add some flour to coat the tins.

 

Cream the marg and caster sugar together until light and fluffy. Beat all the eggs then gradually add to cake mix, sift the flour into the ingrediants and lightly blend.

Divide mixture equally between the tins place into oven  for approx 25mins until golden and cake  springs back when touched.

Whilst in the oven make the topping by squeezing the lemons into a bowl, add the granulated sugar and mix into juice.

 

Make buttercream by beating sifted icing suar into the butter when well mixed add lemon juice to flavour.  Place the raspberries into a bowl and lightly mash with a fork, just to break slightly.

 

When cake is cool enough cover one half with the buttercream add the raspberries on top, place the second cake onto the rasberries.  Take the lemon and sugar mix and drizzle on the top of the sponge.

 

 

 

Fruitcake Cookies-

180C; 350F; gas 4; Aga - medium oven

275g plain flour; half tsp baking powder; 200g porridge oats - mix these
well in a bowl.
225g softened butter; 250g soft brown sugar - creamed together in
another bowl.
Add: 75g treacle or golden syrup [we prefer the syrup, but you can try
both], 2tsp brandy, 2tsp vanilla extract, 2tsp almond extract and 2
large eggs (or 1 duck egg)
Beat until mixture is smooth.
Add the flour/porridge mix with 75g raisins, 110g chopped pecans, 50g
chopped almonds and 400g chopped glace cherries.  Blend until just mixed.
Drop tablespoonfuls onto an ungreased baking tray approx 4cm apart.
Bake for 20-25 minutes until cookies are set.
Allow pan to cool for few minutes, then transfer cookies to cool flat
surface.

Half-Term Baking!

During Half-Term I cooked 3 delicious cakes - Welsh Cakes, Banana Cake and Chocolate Courgette Cake.

1) Welsh Cakes

Ingredients:
250g self-raising flour
1/2 tsp salt
100g unsalted butter
100g caster sugar
100g currants
1 egg, beaten
1 tbsp milk

Method:
Rub the butter into the flour and add in the sugar, salt, currants, egg and milk to form a dough. Roll or pat out to 6-7 mm thick and cut into circles about 6 cm wide. Heat an ungreased pan and drop the cakes into it and cook for about 3 minutes or until golden brown on both sides.

2) Banana Cake

Ingredients:
4oz Self Raising Flour
2oz Butter/Stork Margarine
3oz Caster Sugar
2oz Sultanas/Raisins
2oz Glace Cherries/Dried Apricots
½ oz Chopped Walnuts (or more !!)
1 Egg
½ pound Bananas (about 2)

Method:
Rub the fat into the flour
Add the sugar sultanas cherries and walnuts, mix together
Make a hollow in the centre and add the beaten egg and mashed banana
Mix well and turn into a lined loaf tin
Bake at about 180c for approx 45 minutes
Cool slightly before removing from the tin

3) Chocolate Courgette Cake

Make a chocolate sponge and simply add 400g of finely grated courgette!

Pavlova

Yesterday I made Pavlova - An absolutely delicious dessert. The recipe was sent to me by Carole.

Ingredients:

3 Large egg whites
6 oz castor sugar
2 teaspoons corn flour
1 teaspoon vinegar

Cream - double or whipping

Fruit - I used raspberries

Method:

Whisk the egg whites until they become stiff, then whisk in half of the sugar. Fold in the other half as well as the corn flour and vinegar. Spread the mixture into a circle on greased paper and create an edge. Cook the meringue for 1 1/2 hours at gas mark 1 / 140 degrees Celsius.

 When the meringue is cooled whisk the cream and add in half the raspberries. Put the cream and raspberries on the meringue. Then put the other half of the raspberries on top.

This is such a nice recipe that is quite easy to make. I highly suggest you try it!

Scones

Afternoon tea anyone? I made some delicious scones that are perfect for jam and cream.

Ingredients:
100 g butter
450 g sr flour
300 g sugar
1 egg
250 ml milk

Method:
Rub butter into flour and stir in sugar. Mix egg with milk and add to the mixture. Knead until it creates a dough. Pat on roll the dough until it is about 3 cm thick and cut into circles. Place on a baking tray and bake for 10 - 12 minutes.

 This recipe creates quite a few -  so unless you're having a garden party you might be eating scones for your breakfast for a few days!

Gingerbread Cookies

This recipe is of Gingerbread Cookies that are so very moreish! It was sent to me by Buffy.

Ingredients:
12 oz plain flour
2 teaspoons  ground ginger
1 teaspoon bicarb
4 oz butter
6 oz brown sugar
4 tablespoons golden syrup
1 egg

Method:
Sift flour, ginger and soda. Rub in the butter. Add sugar. Stir in syrup and egg. Knead until it becomes a dough. Roll out until it is about 1/4 inches thick and cut into any shape you want. Put onto a baking tray and bake at 180 degrees centigrade for 10 - 12 minutes.

 These biscuits were very delicious. My little brothers kept trying to steal them they were so good!

Devil's food cake

Devil's food cake is a sinfully tasty recipe that was amazing to make! It was given to me by my Aunty Sally.

Ingredients:
 2oz cocoa
7 1/2 fl oz water
4 oz butter
10 oz caster sugar
2 eggs
6 oz plain flour
1/4 teaspoon baking powder
1 teaspoon bicarb

Frosting:
1 lb caster sugar
4 1/4 water
 2 egg whites

Method:
Mix the cocoa and water together in a jug and leave to 1 side. Mix the butter and sugar together. Whisk the eggs and add to the butter and sugar. Sift the flour, baking powder and bicarb into the mix and add the cocoa and water. Share between 2 lined tins and place in the oven at gas mark 4.

 When cooked all of the way through leave to cool. When the cakes are almost cool put sugar and water into a bowl and boil over hot water. Meanwhile whisk the egg whites until frothy. Then add the syrup to the egg and mix over boiling water until thick.

 Put the frosting on both cakes and stack them. Enjoy! :)



 If I make this recipe again I will probably make buttercream icing because it is less sweeter than the American frosting, but over all it was a lovely spongy cake!

Raspberry Buns

 This weekend I made some Raspberry Buns. They are quick and simple to make and are very cute!

Ingredients:

• 3/4 lb flour
• 1/4 lb butter
• 1/4 lb sugar
• 1 or 2 eggs
• Raspberry Jam

Method:

1. Rub the butter and flour. Add sugar and eggs.
2. Roll out thinly and cut into circles.
3. Put a bit of Jam on the side of the dough. Fold in half and press until secure.
4. Repeat.
5. Place on a baking tray and cook for 15-20 minutes

 I really liked this recipe because it is a simple dessert  that everyone will love! :)

Parsnip and Maple Syrup Cake

For my mum's birthday, I made a Parsnip and Maple Syrup Cake. It was really big, rich and yummy!

This was the recipe we used: http://www.bbcgoodfood.com/recipes/12983/

It took a while to prepare, but was totally worth it! :)

Easter Biscuits!

For Easter, I made traditional Easter biscuits. The recipe I used was from my Great, Great Grandmother's recipe book. This is the recipe:

Ingredients:
- 1 oz ground rice
- 11/2 oz  Butter
- 11/2 oz Sugar
-3 oz Flour
- 1 oz Currants
-A little milk
- 1/2 Egg (if necessary)

Method:
1) Cream the butter and sugar in a bowl.
2) Add dry ingredients ( Ground rice and Flour) and wet ingredients (Milk and egg) alternately.
3) Stir in currants.
4) Roll out and cut out shape. (I used hearts!)
5) Place on a greased baking tray and cook until golden brown.
6) Sprinkle with sugar and serve!

 I really liked this recipe. It was simple to make and the whole family will enjoy them! :)

Flapjacks and Chocolate Rock Cakes

This weekend, using my Mum's Winnie-The-Pooh recipe book, I cooked two different treats: Flapjacks and Chocolate Rock Cakes. :)

 Flapjacks 

Ingredients:

• 2 oz butter or margerine
• 1 tablespoon golden syrup
• 2 oz soft brown sugar
• 4 oz rolled oats
• pinch of salt

1) Melt the butter, sugar and syrup in a saucepan on a low heat.
2) Add the oats and salt and mix well.
3) Spoon into a greased or lined tin and press evenly.
4) Bake for 20 minutes at a medium temperature.
5) When baked cut into 8 parts immediately and leave to cool.
6) Enjoy yummy flapjacks!

Chocolate Rock Cakes

Ingredients:

• 8 oz self raising flour
• 3 oz butter or margarine
• 4 oz plain chocolate
• 3 oz castor sugar
• 1 egg
• A pinch of salt
• 2 table spoons milk
• 1 teaspoon vanilla extract

1) Sift the flour into a bowl and add salt.
2) Rub in butter or margarine.
3) Chop the chocolate into small pieces and add to the mixture along with the sugar.
4) Create a 'well' in the centre of the mixture.
5)Crack an egg into a jug and add the milk and vanilla. Mix gently.
6) Pour into the 'well' and mix until the mixture is firm.
7) Pile onto a lined baking tray.
8) Bake for 10 - 15 minutes or until golden brown.
9) Let cool and enjoy with a cup of tea! :)

Pancakes!

 Yay! It's Shrove Tuesday or Pancake Day! I love pancakes, they are just so nice! :)

This is the recipe I use:

• 100g plain flour
• 2 eggs
• 300ml milk
• oil or fat

Whisk together the flour, eggs and milk. This is the pancake batter. Then put the oil or fat into a frying pan and heat until melted. Add a small amount of the batter into the pan and cook. Once bubbles start to appear on the top of the batter flip with a spatula. When both sides are done take out of the pan and onto a plate. Repeat. When all the batter is cooked serve with a topping of your choice. I usually have maple syrup of lemon juice and sugar.

The best thing is that you can add any filling you want. Once I had a really lovely cheese and garlic mushroom one. Yum! :)

Spiced Apple Cake

 This is a recipe for a cake me and my mum always make on the weekends. It's a family favourite and quite easy to make. :)

This is the recipe:http://www.bbcgoodfood.com/recipes/9925/squidgy-spiced-apple-cake

 

I really love this cake and so does my family. If you decide to make it, I hope you do too! :)

Coconut Ice

 This is probably the nicest, sweetest homemade candy recipe I have ever made:). I made it from my great, great, great grandmother's recipe book. This is the recipe:

• 1 cup of liquid (Half water, half milk)
• 4 cups of sugar
• 400g coconut shavings
• Red food colouring

 Put the liquids sugar and half of the coconut into a saucepan and heat it up on a hob. After the consistency is thin, put in the rest of the coconut and take of the heat. Wait for it to become room temperature and pour half into a greased or lined tin. Add food colouring to the left over half and evenly spread over the uncoloured half. Leave to set over night. When it is set, cut into cubes and it is ready!
 

I really like the sweetness of this coconut ice and I will making it lots more in the future! :)

Christmas Cake

 For the festive season, I was put in charge of making the Christmas cake. It was simple to make and very tasty! :)

 The recipe I used was: http://www.bbc.co.uk/food/recipes/traditionalchristmas_14567

 For decoration I used:

• Marzipan
• White fondant
• Green fondant
• Red fondant

I simply iced the cake with a layer of mazipan then white fondant and smoothed it down with my hands for an even finish. Then using a picture from google images I cut out some holly leaves from the green fondat and set them in place with a little water. Finally I rolled some tiny berries from the red fondant and again fixed them in place with a tiny amount of water. This was the final product:
 

I really liked the final design and hope to do more cake decoration like this. :)