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Baking
Jan 2, 2019 11:10:09 GMT
Post by ambersparkle on Jan 2, 2019 11:10:09 GMT
I made the Packet Mix by Betty Crocker, strange Texture, meant to be a Short Base, and a sort of squidgy Filling, not unpleasant, have eaten three Pieces, just to make up my Mind! But would not buy it, so Jury still out on that One. Have a load of Lemons, might have to make Lemon Curd.
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Baking
Jan 22, 2019 12:16:01 GMT
Post by ambersparkle on Jan 22, 2019 12:16:01 GMT
Cheese Scones.
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Baking
Jan 23, 2019 15:23:32 GMT
Post by ambersparkle on Jan 23, 2019 15:23:32 GMT
Cheese and Onion Soda Bread, but I did miss the Pepper in it, so will be adding that next time, still yummy.
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Baking
Jan 27, 2019 18:03:24 GMT
Post by brightspark on Jan 27, 2019 18:03:24 GMT
I decided to make a tray-bake this afternoon - see here: www.nosaibasfood.com/2012/12/orange-sultana-cake.htmlHo hum - forgot the baking powder - what a daft thing to do - oh well, we'll see how it turns out! Funny thing, this person said it serves 6 - SIX?? - it is huge for six!! (I haven't any oranges, so I used 4 clementines.)
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Baking
Jan 28, 2019 10:22:55 GMT
Post by ambersparkle on Jan 28, 2019 10:22:55 GMT
Morning Lasses, a beautiful, but windy start to the Day, when I saw the lovely Sunset yesterday, knew today would be good. Have been there, done that, Val, as long as it was Self Raising Flour you used, don't like a lot of BP in my Cakes, just enough to do the Business. Was up and down all Night with my left Leg, it was beyond painful, but can't have any stronger Pills, because of my Heart. Going to make Soup with the last of the Veggies, and have nearly finished my Order for Tesco, must get that in before tomorrow, so Ellen, can put it away. Have a good Day, be back later. Tina x
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Baking
Jan 28, 2019 11:54:23 GMT
Post by irist on Jan 28, 2019 11:54:23 GMT
I might just have to bake that recipe, Val! I have all the ingredients in the store cupboard. Thanks for the link.
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Baking
Jan 28, 2019 19:40:11 GMT
Post by brightspark on Jan 28, 2019 19:40:11 GMT
Hi Iris, I wasn't quite sure what was meant by 2 orange rind - so firstly I cut the rind as if I was making marmalade, then I had a light bulb moment ( ) I put a couple of spoonfuls from the measured flour with all the rind into a small whizzer pot and whizzed it. I thought that just baking a cake with bits of rind, the rind wouldn't soften, so that was my thinking. However, since then, I've had another light bulb moment - why not use marmalade instead - so much easier!!! Hope it works for you and yes it turned out well, despite no baking powder! So you were right Tina - I did use SR flour. Oh Tina, that's rotten, I hope the pain eases soon - nothing worse than disturbed sleep. I slept really well last night - until 5 am... so out came my Kindle and I read, hoping I would get tired enough to sleep, but I finished the book. C'est la vie! Today, while shopping, I decided I would buy a pillowcase* as fabric for the binding on my table runner. There was a sale on, and I found a lilac one, just the right colour. When I got home I realised it was 100% cotton flannel. I opened up all the seams and it is the equivalent of about 2 metres - and it was only Euros 4.99. Next time I'm in the shop I shall look out for more, as I've been wanting to make a flannel quilt for ages, it will be so soft and cosy. I shan't use it for the binding, so I'll have to think of something else! *They are square pillowcases here (63cms or 25inches approx) Have a good evening, x
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Baking
Jan 28, 2019 19:52:20 GMT
Post by irist on Jan 28, 2019 19:52:20 GMT
Hi Val. I immediately thought the recipe meant grate the orange rind. Your idea of using marmalade would be good but I don't have any at the moment. Since I've stopped making jam, I haven't made any. I may have to wait until I go shopping again as OH has depleted the clementine supply today!
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Baking
Jan 30, 2019 15:23:50 GMT
Post by ambersparkle on Jan 30, 2019 15:23:50 GMT
I have a similar Recipe, called 'Moist Orange Cake' which uses Marmalade, and is lovely, must give it a go, as I have Oranges.
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Baking
Jan 30, 2019 18:01:57 GMT
Post by irist on Jan 30, 2019 18:01:57 GMT
OH had left 4 clementines in the fruit bowl so I made the cake. I added juice from the clementines instead of the milk and used the grated rind from them. It's delicious - so much so that I have frozen half for another day.
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Baking
Jan 30, 2019 20:49:57 GMT
Post by brightspark on Jan 30, 2019 20:49:57 GMT
Oh, Iris, glad you liked it, we do too. Tina, your cake sounds nice too. Yum.
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Baking
Feb 8, 2019 12:41:57 GMT
Post by brightspark on Feb 8, 2019 12:41:57 GMT
On Wednesday it was time to replenish the cake tin, Wherever possible I prefer to use light brown sugar (for its flavour) rather than caster sugar. I found a recipe for cherry almond cake. It had a strange way of assembling the cake. There was a mixture of ground almonds and sugar mixed with a little of the beaten egg to make a paste. Then it had to be 'rolled' into a round....it was a paste! Rolled? Anyway, I made up the cake mix, using the brown sugar for all of it, including the paste, and not caster sugar. The cherries were rolled into desiccated coconut before adding to the mix. So...half the mixture into the cake tin, then the rolled paste laid on top - now, some while ago I made this cake and used marzipan as the rolled round, and this had prevented the cake from rising properly - this time I dropped spoonfuls of the 'paste' around the cake, and then topped that with the remainder of the cake mix. I have to say this cake is yummy. The paste has a distinctly caramel flavour - very moreish - and the cherries in the cake, oh so delicious. A keeper, I reckon. 75g ground almonds 75g sugar Mix these two together for the paste. 150g butter 150g sugar - beat together until light and fluffy 3 eggs beaten, a small amount of the eggs added to the almonds and sugar to make a paste Add eggs gradually to the butter/sugar mix adding some of the flour to prevent curdling then fold in the remainder of 150gms plain flour, sifted (I used self-raising) then stir in gently 250g glace cherries tossed in 25g desiccated coconut Half the mixture into an 8" (20cms) cake tin, then the paste, then the rest of the cake mixture Bake at 160C for 1.25 hours, covering with foil for the last half hour. Enjoy!
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Baking
Feb 9, 2019 15:48:04 GMT
Post by ambersparkle on Feb 9, 2019 15:48:04 GMT
Sounds yummy Val, only do Pounds and Ounces. I cannot get to Grips with this new Oven, never baked with Fareneight, in my Life, nor know anybody who has, so Cakemaking is on hold at the Moment.
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Baking
Feb 9, 2019 20:18:26 GMT
Post by irist on Feb 9, 2019 20:18:26 GMT
Oh Tina, don't give up on cake making! All those lovely recipes you have been copying out mustn't go to waste. I can feel the frustration in your post!
Here are a couple of conversion charts to help you with Farenheit to Centigrade and Grams to ounces:
Gas °F °C Fan 1 275 140 120 2 300 150 130 3 325 170 150 4 350 180 160 5 375 190 170 6 400 200 180 7 425 220 200 8 450 230 210 9 475 240 220
Please note: All conversions are approximate weights
1/2 oz 15g 1 oz 30g 2 oz 60g 3 oz 90g 4 oz 110g 5 oz 140g 6 oz 170g 7 oz 200g 8 oz 225g 9 oz 255g 10 oz 280g 11 oz 310g 12 oz 340g 13 oz 370g 14 oz 400g 15 oz 425g 1 lb 450g
Hope this will help.
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Baking
Feb 9, 2019 21:09:05 GMT
Post by brightspark on Feb 9, 2019 21:09:05 GMT
Well done Iris. I should've done that in the first place.
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