Thursday 24 October 2013

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

Monday 14 October 2013

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.