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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/cakes+scrummy+snacks?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/cakes%20scrummy%20snacks"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"26"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5425125246012524789"},"published":{"$t":"2012-08-12T04:00:00.003+01:00"},"updated":{"$t":"2012-08-12T04:00:02.226+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"}],"title":{"type":"text","$t":"Cranberry and Cheddar Muffins"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0414.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI normally like to bake us something special to have with our breakfast at the weekend.  Some weeks it may be a special breakfast cake, or cinnamon buns . . . and other's it will be muffins.  We are quite fond of muffins actually . . . they are quick to throw together, they bake up likety split, and the leftovers freeze very well!  (It's nice to have some muffins in the freezer to hand when unexpected company comes.  They are very easily re-heated in the microwave in just seconds!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0415.jpg\" height=\"360\" width=\"361\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDon't let the fact that I have combined cranberries with cheese throw you off here . . . cheese and fruit are a magic combination, and in fact there are many cheeses available over here that have fruit in them . . . Wensleydale or Stilton with cranberries, or apricots instantly come to mind.  Fabulous on a cheese tray, especially when served with digestive biscuits. Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0416.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI am rather fond of cheese muffins you know . . .  they're not quite savoury . . . not quite sweet . . . yet altogether scrummy . . . with little gooey flecks of cheese spread throughout . . . wonderful when served warm with soups or stews in a savoury way . . . or warm with jam as a sweet treat.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0418.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou can chop up bacon and add it to the mix when making cheese muffins, or onion, or chives.  They are even more delicious that way . . . when you are looking for something savoury . . .\u003Cbr \/\u003EBut when you want a sweet treat . . . try adding some dried fruit.  Most will work well . . . dried apple, chopped for that quintessential combination that is notoriously loved.  Apple pie and cheese, who doesn't love it.    Dried cherries are nice as well . . . even sultanas, chopped figs, or apricots.  All work splendidly . . . I think it's that sweet\/savoury combination that is a the real winner here.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0419.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOur favourite combination though . . . is dried cranberries with the cheese.  Oh my . . . the cranberries add just the right amount of sweet texture . . . that goes so very well with the sharp savouriness of the cheese.  I use a mixture of white and dyed cheddar . . . for contrast and colour.  You can use only white . . . if you prefer.  It makes no difference.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0422.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese are moreishly scrummy no matter what.  We rather love them a lot!\u003Cbr \/\u003E\u003Cbr \/\u003EEspecially with lashings of butter spread and melting into all those lovely little baked crevices.  Oh, yes . . . I am a naughty girl at times!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0423.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Cranberry and Cheddar Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 12 medium muffins\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cranberry-and-cheddar-muffins\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious flavour combination.  Don't knock it til you try it!\u003Cbr \/\u003E\u003Cbr \/\u003E150g of plain flour (1 1\/2 cups)\u003Cbr \/\u003E1 1\/2 TBS caster sugar\u003Cbr \/\u003E1 TBS baking powder\u003Cbr \/\u003E1\/2 tsp fine seasalt\u003Cbr \/\u003E240g of grated strong cheddar (A mix of the white and the orange for colour purposes, 2 cups)\u003Cbr \/\u003E150g of dried cranberries (1 cup)\u003Cbr \/\u003E250ml of milk (1 cup)\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E60g of butter, melted (1\/4 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 190*C\/375*F\/ gas mark 5.  Butter a 12 cup muffin tin and  dust with flour, or line with paper liners.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the  flour, sugar, baking powder and seasalt together in a bowl.  Drop in  the cheese and cranberries.  Mix together again to evenly distribute  both.  In a separate measure, beat together the egg, milk and melted  butter Tip this into the dry ingredients and mix with a spoon, just to  combine.  Spoon into the prepared muffin cups, dividing the mixture  equally amongst them.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 20 to 25 minutes, until well risen, golden brown and a toothpick inserted in the centre of one comes out clean."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5425125246012524789\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/cranberry-and-cheddar-muffins.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5425125246012524789"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5425125246012524789"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/cranberry-and-cheddar-muffins.html","title":"Cranberry and Cheddar Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7259599486762010861"},"published":{"$t":"2012-02-23T04:00:00.003+00:00"},"updated":{"$t":"2012-02-23T07:17:38.764+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"elevenses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Banana Banoffee Muffins"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15435.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAre you a fan of muffin tops??  You know those lovely bits of baked muffins that rise above the paper case . . . they are all scrummy and a bit crunchy about the edges and yet muffiny at the same time . . . I know you know what I am talking about, and if you are like me, you love them too!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15436.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just adore muffin tops!  In fact, back in Canada I had a muffin tin that only baked muffin tops!  I've searched in vain for one over here to no avail.  I tried using a yorkshire pudding tin one day but the end results were not quite the same.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15437.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had some bananas I needed to use up today and so I decided to bake some yummy muffins with them.  Don't you love muffins and cupcakes . . . they are just like a little cake that is all for you, every scrap of it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 355px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/bk02v025-01.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI found this delicious sounding recipe in a cookbook I have entitled  Women's Institute Cakes, by Liz Herbert.  The WI is a women's organization over here in the UK.  You've probably heard of the film Calendar Girls . . . it was a film based on a fund raiser a WI group did over here for a local hospital, by posing for a nude calendar.  They were quite the sensation . . . in any case the WI is known for their cakes.  It's a great cookbook.  Every recipe I have baked out of it so far has turned out ace . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15439.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIncluding these scrummy muffins, which give you lots of moreish muffin top, great banana flavour, and a fab toffee bottom.  (Yes the toffee sinks, but that only adds to the flavour as it kind of melts into the muffin on the way down.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15446.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey may not be much to look at?  But oh oh boy baby, do they ever taste good!  If you only make one banana muffin this year, make this one!  Nom! Nom!  They are truly fantastic!  The best banana muffin I have ever eaten, and I've eaten \u003Cspan style=\"font-style: italic;\"\u003Ealot \u003C\/span\u003Eof banana muffins through the years! Mmmmmm . . . mighty good indeed!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15448.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Banana Banoffee Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 10\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/banana-banoffee-muffins\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe toffee  will sink to the bottom while these are baking, but if anything that  makes them even more scrummy as it has time to flavour the cake batter  on the way down!  Delicious warm or cold.\u003Cbr \/\u003E\u003Cbr \/\u003E225g plain flour (2 1\/4 cups)\u003Cbr \/\u003E1 1\/2 tsp baking powder\u003Cbr \/\u003E1\/2 tsp bicarbonate of soda\u003Cbr \/\u003E150g golden caster sugar (3\/4 cup)\u003Cbr \/\u003E2 medium ripe bananas, mashed\u003Cbr \/\u003E2 large free range eggs, beaten\u003Cbr \/\u003E4 TBS sour cream\u003Cbr \/\u003E1\/2 tsp vanilla extract\u003Cbr \/\u003E3 ounces butter, melted and cooled (6 TBS)\u003Cbr \/\u003E10 tsp Dulce De Leche or Caramel Toffee\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5.  LIne a deep bun tin or muffin tray with 10 paper cases.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ESift the flour, baking powder, and soda into a bowl.  Whisk in the sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat together the banana, eggs, sour cream, vanilla and butter.\u003Cbr \/\u003E\u003Cbr \/\u003EMake  a well in the centre of the dry ingredients and dump in the wet.  Fold  together just until amalgamated.  Spoon the mixture into the muffin  cases.  Place a teaspoon of caramel toffee on the centre of each muffin.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 20 to 25 minutes, until risen, golden and firm to the touch.  Transfer to a wire rack to cool.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/NuttyWheatBread.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBaking in The Cottage today, \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2012\/02\/getting-from-here-to-there.html\"\u003ENutty Wheat Bread!\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7259599486762010861\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/banana-banoffee-muffins.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7259599486762010861"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7259599486762010861"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/banana-banoffee-muffins.html","title":"Banana Banoffee Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7513779847582507460"},"published":{"$t":"2012-01-24T04:00:00.005+00:00"},"updated":{"$t":"2012-01-24T07:54:15.671+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Popina Bakery Chocolate Chip Cookies"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/9781845979645_PI.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a cookery book I have had in my bookcase for a few years now.  The Popina Book of Baking, by Isidora Popovic, published by Ryland, Peters \u0026amp; Small.  I think I picked it up in Waitrose one day when I was grocery shopping, having immediately fallen in love with the looks of that tart on the cover.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15060.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.popina.co.uk\/index.php\"\u003EPopina\u003C\/a\u003E started out in 2000 with a grant from the Prince's Trust and a stall in  London's Portobello Market.  Their delicious goodies now grace the shelves of many, many gourmet food shops.  They specialize in hand-made, organic, additive free sweet and savoury baked goodies, using the finest seasonal ingredients.  I've  never had the opportunity to taste any of their products . . . but this book, I guess is a way of being able to savour some of their delights in your own home kitchen.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15058.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EToday I baked the Chocolate Chip Cookie recipe from the book.  I didn't change anything from it.  I only ever very rarely do the first time I bake something as I want to see what the recipe artist intended first off . . . before I grab the ball and run with it.  (I know . . . for someone who is trying to lose weight, I'm very, very naughty to say the least . . . )\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15057.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese are big cookies and they look really puffy . . . but they are amazingly crisp.  The picture in the book showed really flat cookies.  Mine were not flat, so I don't know . . . no matter  . . . they are delicious anyways.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15055.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI didn't get any molten chocolate . . . probably because I used chocolate chips . . . if I had used real chocolate I would have had oodles of molten chocolate goo, which probably in the wrong hands could be rather dangerous . . . a minute on the lips and all that . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15051.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you are looking for a lovely fat, crisp chocolate chip cookie filled with lots of milk and dark chocolate goodness, this is the cookie for you.\u003Cbr \/\u003EI think when I make them another time I will add some sultanas or dried cherries.  I like a bit of fruit in my chocolate chip cookies . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15053.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd perhaps some chopped toasted pecans.  Those would be a really delicious addition . . .  although having said that they are pretty yummy without any additions . . . truly.  With a glass of cold milk . . . ummm . . . deeply satisfying, fresh out of the oven.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15054.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI can't believe it took me two years to bake something out of this book . . . I think I'm going to try the Cherry Chocolate Truffle Brownies next . . . do you think I should???  Dare I????\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15052.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOhhh . . . might be deliciously temptingly dangerous, don't you think???  (Other tasty offerings include such delicious treats as Cheshire Cheese and Apple Straws, Pepper, Pecorino and Thyme Tartlets, Wholemeal Spelt, Carrot, Apple and Pumpkin Seed Muffins and that tasty tart on the cover??? It's a Nectarine and Summer Berry Tart!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15059.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Popina Bakery Chocolate Chip Cookies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 12 large cookies\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-chip-cookies\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou  can use regular chocolate chips, or cut up your own chocolate for  these.  Any way you do it, they are fabulous.  Eat the cookies warm for  some molten chocolate scrummieness!!  From the Popino Book of Baking.   Plan ahead as the dough needs to chill in the refrigerator before  baking.\u003Cbr \/\u003E\u003Cbr \/\u003E120g unsalted butter at room temperature (generous half cup, about 4 1\/4 ounces)\u003Cbr \/\u003E165g of soft light brown sugar (8\/10 cup packed, or scant 14 TBS packed)\u003Cbr \/\u003E1 TBS golden syrup (can use golden corn syrup)\u003Cbr \/\u003Efew drops vanilla\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E210g of plain flour (Generous 2 cups)\u003Cbr \/\u003E1\/2 tsp baking powder\u003Cbr \/\u003E60g each dark and milk chocolate, chopped (1\/3 cup each, or use chocolate chips)\u003Cbr \/\u003E\u003Cbr \/\u003ECream  together the butter and sugar until light and fluffy.  Add the syrup,  vanilla and egg, beating it in well.  Sift together the flour and baking  powder.  Stir this into the wet ingredients, mixing in well.  Stir in  the chopped chocolate.  Shape the dough into a roll, 2 inches in  diameter.  Wrap in clingfilm and chill for 1 hour.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 170*C\/325*F\/ gas mark 3.  Line several baking sheets with baking paper.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove  the dough from the fridge and unwrap.  Cut into 12 equal slices.   Arrange the cookie dough discs onto the prepared baking trays, leaving  plenty of space in between for spreading.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 20 to 25  minutes until the cookies are pale golden brown.  Remove from the oven  and allow to cool for several minutes.  Serve warm for a real taste  treat.  Store in an airtight container for up to one week.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/bESTbLACKBERRYcOBBLER.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn The Cottage today, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2012\/01\/simple-womans-day-book_24.html\"\u003EBlackberry Cobbler.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDon't forget to enter my Blogging Event, Come Dine With Me!  You can read all about it in the post just below this one.  The more the merrier!!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7513779847582507460\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/01\/popina-bakery-chocolate-chip-cookies.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7513779847582507460"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7513779847582507460"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/01\/popina-bakery-chocolate-chip-cookies.html","title":"Popina Bakery Chocolate Chip Cookies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4329110584753865810"},"published":{"$t":"2011-04-29T04:00:00.003+01:00"},"updated":{"$t":"2011-04-29T04:00:03.871+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fairy food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"party food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Royal Wedding"}],"title":{"type":"text","$t":"Fairy Bread for a Fairy Tale  Wedding"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 347px; height: 277px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20things\/royal_wedding_street_parties_16462.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI know what you're thinking . . . She's completely gone \"doo-lally\" this time . . . off her nut . . . over the twist!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10612.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI mean, come on . . . Fairy Bread???  I say why not!  All over this country today people will be waving the Union Jack, cheering,  and celebrating the finest piece of news and festivity since the credit crunch started 4 years ago!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10615.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe're all well overdue for a smile or two,  and some royal  festivities  . . . so why not go a bit over the twist!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10613.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe here . . . Marie, Mitzie and the Toddster . . . will be glued to the telly all day watching a fairy tale wedding unfold . . . why not celebrate with cups of elderflower cordial and Fairy Bread, I say!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10616.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere are worse ways to celebrate, but I think this is just perfect!  Oh . . . we may stog down a cake or two and perhaps a few sausage rolls . . . but the star of this party will be the Fairy Bread I dare say!  And why not!!  It's pretty.  It's fun.  It's whimsical and astonishingly tasty!  Life is for living!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10621.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EJust perfect for Fairy Tale Weddings . . . and little girl's tea parties.  I think the fairies will heartily approve!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10609.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Fairy Bread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServings 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/fairy-bread\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECute nonsensical fairy  bread . . . essentially just buttered bread and sprinkles . . . but  something fairies, both big and small just love!\u003Cbr \/\u003E\u003Cbr \/\u003E4 slices of white bread\u003Cbr \/\u003Esoftened butter\u003Cbr \/\u003Ean assortment of candy sprinkles\u003Cbr \/\u003Ea heart shaped cookie cutter\u003Cbr \/\u003Edolly mixture candies to serve\u003Cbr \/\u003E\u003Cbr \/\u003EButter  your slices of bread right to the edges with the softened butter.  Cut  out hearts with the cookie cutter.  You should get at least two hearts  per slice depending on the size of your cutter.  If you are using a  really small one, you may even get four.  Sprinkle each cut out with the  candy sprinkles and a good measure of love on the buttered side of the  bread.  Arrange on a cake plate and scatter the dolly mixtures  around!    Serve to some very grateful fairies.  Don't be surprised if  it disappears in a twinkle and you have to make it all over again!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 366px; height: 366px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20things\/royal-wedding-flag-pack.jpg\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4329110584753865810\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/fairy-bread-for-fairy-tale-wedding.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4329110584753865810"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4329110584753865810"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/fairy-bread-for-fairy-tale-wedding.html","title":"Fairy Bread for a Fairy Tale  Wedding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2484889434385393982"},"published":{"$t":"2011-04-11T04:00:00.001+01:00"},"updated":{"$t":"2011-04-11T04:00:00.445+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookies and bars"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Date, Pistachio \u0026 Honey Slices"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10285.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs you know on Sundays by the time we get home from church we are starving.  I just don't have the energy to make a Sunday lunch so we usually have something quick . . . unless I've had enough forethought to bang something into the slow cooker in the morning . . . and today was not one of those days . . . today  was a \u003Ca style=\"font-weight: bold; color: rgb(102, 0, 0);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/05\/spaghetti-on-toast.html\"\u003Espaghetti on toast\u003C\/a\u003E day.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10287.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETis not a problem though, coz Todd knows that later on in the afternoon, when I get my energy back I'll be baking him something scrummy for a late supper.  Sometimes it's just bread and jam, but most time it's a real treat for him to enjoy.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10283.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe other day when I was re-organizing my kitchen cupboards I discovered  that I had no less than 4 packets of dried dates.  It's a good thing we  love dates!    No surprise then, that today I baked something to use up some of those dates . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10295.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh sure I could have made some \u003Ca style=\"font-weight: bold; color: rgb(102, 0, 204);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sticky-toffee-cake\"\u003ESticky Toffee Cake\u003C\/a\u003E or an equally as scrummy pan of\u003Ca style=\"font-weight: bold; color: rgb(153, 153, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/date-and-lemon-scones\"\u003E Date and Lemon Scones \u003C\/a\u003E. . . orrrrrrr even a yummy \u003Ca style=\"font-weight: bold; color: rgb(0, 102, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/date-and-nut-loaf-1\"\u003EDate and Nut Loaf.\u003C\/a\u003E  I did none of those things . . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10290.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EInstead I made these deliciously scrummy Date, Pistachio \u0026amp; Honey Slices!  I just adore pistachio nuts!   I really, really do!  Imagine a finger of buttery pastry, just stogged full of a yummy Date \u0026amp; Pistachio filling, and glazed with honey . . . yummo  scrummo!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 482px; height: 419px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10296.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey may not photograph well, but boy oh boy . . . they sure more than make up for that in taste.  If you like Dates, Pistachios and Honey . . . if you like sweet butter pastry . . . then these little babies are for YOU!\u003Cbr \/\u003E\u003Cbr \/\u003ESeriously . . . make them NOW!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10298.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Date, Pistachio \u0026amp; Honey Slices*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 12 slices\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/date-pistachhiio-honey-slices\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELovely buttery fingers filled with scrummy dates, honey and crunchy pistachio nuts.  Oh-so-moreishly delish!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the filling:\u003Cbr \/\u003E250g of stone dates (a generous 1\/2 pound), chopped\u003Cbr \/\u003E2 TBS lemon juice\u003Cbr \/\u003E2 TBS water\u003Cbr \/\u003E3 ounces pistachio nuts, chopped (a generous half cup)\u003Cbr \/\u003E1 TBS clear honey\u003Cbr \/\u003E\u003Cbr \/\u003EFor the pastry:\u003Cbr \/\u003E8 ounces plain flour (a scant 2 cups)\u003Cbr \/\u003E1 ounce caster sugar (about 2 TBS)\u003Cbr \/\u003E5 1\/2 ounces butter (1\/2 cup plus 3 TBS)\u003Cbr \/\u003E4 to 5 TBS cold water\u003Cbr \/\u003E\u003Cbr \/\u003ETo finish:\u003Cbr \/\u003Emilk to glaze\u003Cbr \/\u003E1 TBS clear honey\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the dates, lemon juice, and water into a saucepan.  Bring to the boil,  stirring constantly.  Remove from the heat.  Stir in the chopped nuts  and honey.  Set aside to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the flour, sugar and butter  into a food processor.  Pulse until you have fine crumbs.  Mix in just  enough water to give you a soft dough.  You don't want it to be sticky.   Roll out half of the pastry on a lightly floured board to a 12 inch by 8  inch rectangle. Place on a baking sheet.   Spread the date\/nut mixture  on top of this to within 1\/2 inch of the edge.  Roll out the remaining  half of the pastry to fit and place on top.  Press to seal the edges all  the way around.  Trim the edges square and then brush with some milk to  glaze.  Mark into 12 slices.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/  gas mark 6.  Bake the slice for 20 to 25 minutes, until golden brown.   Brush the warm slice with the remaining honey and then remove to cool on  a wire rack.  Cut into 12 individual slices along the marks you made  previously.  Store  in an airtight container and serve as a nice treat  with your cuppa or pack into lunch boxes.  Always scrummily welcome!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2484889434385393982\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/date-pistachio-honey-slices.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2484889434385393982"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2484889434385393982"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/04\/date-pistachio-honey-slices.html","title":"Date, Pistachio \u0026 Honey Slices"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8852237822806583900"},"published":{"$t":"2011-03-14T04:00:00.002+00:00"},"updated":{"$t":"2011-03-14T04:00:02.790+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Apple and Cheddar Cheese Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19688.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI hate to show you a cake recipe two days in a row on here, but I baked this the other day, and just haven't been able to get it in.  I wanted to show it to you before it got lost in the mire that is called my cooking photos folder!!  Besides they are two very different kinds of cake!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19691.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt is no secret that apple and cheese go together very well.  They are a beautiful marriage of tart\/sweet and tangy\/rich flavours.  Back home we always had a nice thick slice of cheddar served along with our apple pie.  It would be unthinkable not to have it!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19692.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn fact you often see apple pies baked in a cheddar pastry, although to be honest, I'd rather have an actual slice of cheese with my pie.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19694.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a delicious cake, stogged full of little bits of apple and grated cheddar cheese.  The apple provides a sweetness that is the perfect foil for the richness of the cheddar cheese, which melts into the cake batter, giving it a delicious tang!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19696.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's not a light cake . . . but somewhat heavy . . . but oh so very good, especially with some Maple Sweetened Whipped Cream serve along side.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19697.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBut . . . it doesn't stop there.  Cut the cake into thin slices the day after and toast them until golden brown, then spread them with cold butter for an additional taste treat . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19700.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, I know . . . I'm a very, very bad girl.  But you love me anyways, right?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19701.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Apple and Cheddar Cheese Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 9 inch round cake\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-and-cheddar-cheese-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA  lovely rich caked stogged full of lovely bits of apple and the  wonderful tang of cheddar cheese.  Serve warm with some Maple Sweetened  whipped cream for a real treat!\u003Cbr \/\u003E\u003Cbr \/\u003E3 ounces of plain flour (3\/4 cup)\u003Cbr \/\u003E2.8 ounces fine cornmeal (Polenta) (1\/2 cup)\u003Cbr \/\u003E1 1\/2 tsp baking powder\u003Cbr \/\u003E1\/4 tsp salt\u003Cbr \/\u003E4 ounces of butter, softened (1\/2 cup)\u003Cbr \/\u003E5 ounces of caster sugar (3\/4 cup)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E6 TBS whole milk\u003Cbr \/\u003E4 ounces strong cheddar cheese, grated (1 cup)\u003Cbr \/\u003E1 large Granny Smith apple, peeled, cored and finely chopped (1\/4 inch dice)\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 180*C\/350*F\/Gas mark 4.  Butter a 9 inch round cake tin.   Line the bottom with paper and butter the paper.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the flour, cornmeal, baking powder and salt together in a bowl.\u003Cbr \/\u003E\u003Cbr \/\u003ECream  together the butter and sugar with an electric whisk until light and  fluffy.  Beat in the eggs, one at a time, scraping down the bowl often.   Reduce the speed to low and add half of the flour mixture.  Stir in teh  milk and then stur in the remaining flour mixture, just until  combined.  Fold in the cheese and apple.  Turn the batter out into the  prepared pan.  Smooth the top over and then bake in the heated oven for  about 35 minutes, or until a toothpick inserted in the centre comes out  clean.  Let the cake cool in the pan for about 10 minutes before  inverting it onto a wire rack.  Flip  back over to the right side and  cool to just warm before serving.\u003Cbr \/\u003E\u003Cbr \/\u003EServe cut into wedges with  whipped cream that has been lightly sweetened with some Maple Syrup  (before whipping) if desired.  (About 1 tsp of Maple Syrup per 250ml (1  cup) of cream)  Store any uneaten cake in an airtight container for up  to two days at room temperature.  (The leftovers are very nice sliced  thinly, toasted lightly and spread with butter)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8852237822806583900\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/apple-and-cheddar-cheese-cake.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8852237822806583900"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8852237822806583900"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/apple-and-cheddar-cheese-cake.html","title":"Apple and Cheddar Cheese Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3993248567419941042"},"published":{"$t":"2011-03-03T04:00:00.003+00:00"},"updated":{"$t":"2011-03-03T04:00:01.085+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"candies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gifts"}],"title":{"type":"text","$t":"Rolo Pretzel Turtles"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19555.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDon't you just love it when all your ducks line up in a row.  This is something that I have wanted to make for a very long time, but I just never happened to have all the ingredients in the house at the same time.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19557.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had some rolo's leftover from my Pampered Chef Party last month and I wanted to use some of them up.  We are invited out for supper tonight so I thought that if I made some Rolo Pretzel Turtles I would have something really scrummy and homemade to bring as a hostess gift.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19558.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI never like to go visiting empty handed, do you?\u003Cbr \/\u003E\u003Cbr \/\u003EOh my . . . these are sooooo yummy.  And so very easy to make!  Almost too easy.  They're too easy to eat as well . . . so I think I'm taking some flowers instead of . . . um . . . Rolo Pretzel Turtles.  Gifts you make for other people don't have any calories in them . . . right?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19559.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDon't judge me.  Sigh . . .  I am so wicked, and I have zip willpower.  Obviously!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 514px; height: 478px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19565.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Rolo Pretzel Turtles*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes as many as you have pretzels, rolos and nuts to make\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rolo-caramel-nut-candies\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis recipe is a doddle and oh so scrummy.  Dangerous.\u003Cbr \/\u003E\u003Cbr \/\u003ERolo chocolate candies\u003Cbr \/\u003Emini salted pretzels\u003Cbr \/\u003Etoasted whole pecan nuts\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19570.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Lay out your pretzels on a  lightly buttered baking sheet.  Top each pretzel with a rolo candy, top  side up.  Bake in the oven for 3 to 5 minutes.  You want the rolo to be  soft, but not melted.  Remove from the oven and immediately press a  toasted pecan nut onto the top of each, squashing the rolo down a bit.   Don't be too heavy handed though as you don't want the goodness to  squish out the bottoms.  Eat warm. Eat cold.  Just EAT!  Yummo!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3993248567419941042\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/rolo-pretzel-turtles.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3993248567419941042"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3993248567419941042"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/rolo-pretzel-turtles.html","title":"Rolo Pretzel Turtles"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7643097604228420380"},"published":{"$t":"2010-11-08T04:00:00.001+00:00"},"updated":{"$t":"2012-06-24T13:48:39.779+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes and cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ladies' luncheons"}],"title":{"type":"text","$t":"Lemon Drizzle Fairy Cakes"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 363px; height: 272px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Default%202\/33608_443227750876_557010876_5834005_3849531_n.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETodd's niece June and her boyfriend Jason drove up from Essex to visit us this past weekend.  What a sweet and adorable couple they are.  We were really pleased that they came up to spend a few days with a couple of old fogies like me and the Toddster!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 332px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LemonDrizzleFairyCakes002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhile I was waiting for them to arrive I thought to myself, I'd love to bake them something *WOW* just to make their visit that little bit extra special!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 345px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LemonDrizzleFairyCakes007.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd then I thought to myself, I'll bake them my Lemon Drizzle Cake, which is sooo easy and yet sooo yummy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 327px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LemonDrizzleFairyCakes009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd then I thought to myself . . . but why  leave it at that???  Why not turn my easy peasy Lemon Drizzle Cake into  Lemon Drizzle Fairy Cakes, and then bake them in white polka dotted pink cases???   Coz something called a fairy cake and in a white and pink polka dot case just has to taste much better than a mere cake, doncha think???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 322px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LemonDrizzleFairyCakes010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd then I thought  to myself . . . but why leave it at that???  Why not fill these lucious little fairy cakes, each one . . . with an extra little dollop of lemon curd???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 367px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LemonDrizzleFairyCakes011.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd then I thought to myself . . . but why leave it at that???  Why not cover that crunchy lemon drizzle soak . . . the one that soaks itself into the heat of the finished cake and makes it all scrummy yummy . . . why not cover that drizzle soak, with an equally as scrummy lemon drizzle icing???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 346px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LemonDrizzleFairyCakes012.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd then I thought to myself . . . but why leave it at that???  Why not decorate each moist lemon drizzle fairy cake, stuffed with lemon curd, glazed with a crunchy lemon sugar glaze, and drizzled with a lemon drizzle icing  . . . with some cute little Lemon Jelly Slices???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 353px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LemonDrizzleFairyCakes016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd so I did.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 331px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LemonDrizzleFairyCakes017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYum!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 366px; height: 372px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LemonDrizzleFairyCakes022.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Lemon Drizzle Fairy Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 8\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-drizzle-fairy-cakes\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELucious  lemon flavoured fairy cakes, filled with some lemon curd, and then  soaked with a lemon sugar mixture and then finally topped with a lemon  drizzle icing and some sweet little lemon jelly slices!  Oh so Scrummy  Yummy!!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cakes:\u003Cbr \/\u003E140g self raising flour (1 cup)\u003Cbr \/\u003E4 ounces butter (1\/2 cup) (115g)\u003Cbr \/\u003E115g caster sugar (2\/3 cup)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E2 dessertspoons of lemon curd\u003Cbr \/\u003Ethe grated zest of one lemon\u003Cbr \/\u003Emore lemon curd for filling the fairy cakes\u003Cbr \/\u003E\u003Cbr \/\u003EFor the topping:\u003Cbr \/\u003Ethe juice of  1\/2 lemon\u003Cbr \/\u003E2 TBS caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003EFor the icing:\u003Cbr \/\u003E4 ounces icing sugar (1 cup) (no need to sift)\u003Cbr \/\u003Ethe juice from the other 1\/2 of the lemon\u003Cbr \/\u003E\u003Cbr \/\u003ETo decorate:\u003Cbr \/\u003Emini lemon jelly slices\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F.  Line 8 muffin cups with paper liners.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPut   all the fairy cake ingredients into a food processor.  (with the  exception of the additonal lemon curd to be used for filling the cakes.)  Blend together for 2  minutes, until smooth and creamy.  Dollop about 1\/2 of the batter into  the prepared muffin cups.  Top each with about 1\/2 teaspoon of  additional lemon curd, then cover with the remainder of the cake batter.  Bake for 30 to 35  minutes or until the tops spring back when lightly touched and a  toothpick inserted in the centre of one comes out clean.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile  the cakes are  still hot, and before removing them from the tin, mix the  lemon juice  and sugar together until the sugar dissolves somewhat.  Prick the cakes  all over with a toothpick and then carefully spoon the lemon\/sugar  mixture over the top, allowing it to soak in.   Let sit for about 10  minutes before removing  from the tin to cool completely on a wire rack.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the  icing, whisk together the icing sugar along with enough juice from the  other half of the lemon to make a drizzeable icing.  Spoon this over top  of the cooled cakes and then top each with a couple of lemon jelly  slices.  Delicious!!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7643097604228420380\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/lemon-drizzle-fairy-cakes_08.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7643097604228420380"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7643097604228420380"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/lemon-drizzle-fairy-cakes_08.html","title":"Lemon Drizzle Fairy Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-211813745856374736"},"published":{"$t":"2010-09-11T04:00:00.001+01:00"},"updated":{"$t":"2010-09-11T04:00:00.044+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes and cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Jammy Thumbprints"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 347px; height: 304px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cookies006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have a special friend who is celebrating her 82 birthday today and I wanted to make her something special to help mark the day and celebrate it in a special way.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 355px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cookies008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EShe lives pretty much on her own.  She is in a lot of pain most days so no longer does any cooking for herself.  Her caregiver does all it and helps to clean the house and anything else she needs, but it's a man and well . . . he just doesn't bake.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 345px; height: 338px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cookies011.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI often pop over half of whatever it is I have been getting up to in my kitchen and it is always much appreciated.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 315px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cookies012.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI did want to make her something extra special for today though and so I baked her a Victoria Sponge cake . . . just a small one . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 322px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cookies014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd . . .  a box of \u003Cspan style=\"font-style: italic;\"\u003Ethese\u003C\/span\u003E lovely cookies.  I just love Jammy Thumbprints, and I think she will love them too.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 347px; height: 367px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cookies020.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just know she will have all sorts of people popping in off and on all day to bring her their Happy Birthday wishes and these cookies should come in really handy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 320px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cookies016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECrisp and buttery and filled with tasty, sweet jam.  It goes so well with the almost shortbread texture of these lovely biscuits.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 346px; height: 304px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cookies017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Jammy Thumbprints*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes about 45\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/jammy-thumbprints\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA buttery  cream cheese cookie dough filled with your favourite jam and then baked  until crisp and golden.  The perfect teatime treat!\u003Cbr \/\u003E\u003Cbr \/\u003E250g (9 ounces) unsalted butter\u003Cbr \/\u003E140g (1 cup) Icing sugar, sifted\u003Cbr \/\u003E1 egg yolk, lightly beaten\u003Cbr \/\u003E90g (3 1\/4 ounces) cream cheese, cut into chunks\u003Cbr \/\u003E1 1\/2 tsp vanilla extract\u003Cbr \/\u003E1 tsp finely grated fresh lemon zest\u003Cbr \/\u003E350g of plain flour, sifted (2 3\/4 cup flour)\u003Cbr \/\u003E1\/4 tsp baking powder\u003Cbr \/\u003E1\/2 tsp baking soda\u003Cbr \/\u003Epinch salt\u003Cbr \/\u003E2 TBS each of three of your favourite flavours of jam\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Butter three baking trays.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing  an electric whisk cream together the butter, sugar and egg yolk until  pale and fluffy.  Beat in the cream cheese, vanilla and lemon zest.   Whisk together the flour, baking powder, soda, and salt.  Stir the flour  mixture into the creamed mixture using a wooden spoon, until a soft  dough forms.  Let sit  for about 10 minutes so that the dough can firm  up.\u003Cbr \/\u003E\u003Cbr \/\u003EShape TBS of the dough into 1 inch balls.  Place evenly  spaced about 2 inches apart on the prepared baking sheets.  Using your  thumb make an indentation in the middle of each.  Fill each indent with  1\/4 tsp of jam.  Bake in the heated oven for 10 to 12 minutes until  light golden.  Allow to cool on the baking sheets for several minutes  before lifting off to finish cooling on a wire rack.\u003Cbr \/\u003E\u003Cbr \/\u003ENote - if  desired you can dust with some icing sugar before serving.  These  cookies will store well up to 3 days in a tightly covered container, but  are best if eaten on the day."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/211813745856374736\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/09\/jammy-thumbprints.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/211813745856374736"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/211813745856374736"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/09\/jammy-thumbprints.html","title":"Jammy Thumbprints"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1805395999270722865"},"published":{"$t":"2010-09-05T04:00:00.000+01:00"},"updated":{"$t":"2010-09-05T04:00:00.634+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"biscuits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Cornish Fairings"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 331px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sconesandbiscuits027.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne thing that I have enjoyed since moving over here to the UK, is learning about and how to cook traditional dishes from all over this wonderful land.  There is a wonderful variety of recipes available and most are steeped in wonderful history and tradition.\u003Cbr \/\u003E\u003Cbr \/\u003EI just love learning the traditions and histories of different food stuffs, don't you?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 321px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sconesandbiscuits028.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver here in the UK they call cookies biscuits and there are many delicious and scrummy regional varieties.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 268px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sconesandbiscuits035.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELike these Cornish Fairings . . . a sweet and gingery biscuit commonly found in Cornwall.  Their name is said to have orginated due to their having been sold at feeast and fair days down in Cornwall.   A 'fairing' is basically any type of gift bought at a fair, edible or otherwise!\u003Cbr \/\u003E\u003Cbr \/\u003EMost town or village fairs over here have a certain type of food attributed to them and more often than they are spicy things . . . probably going back to Medieval times when spices were greatly loved and widely used.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 343px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sconesandbiscuits036.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAccording to Wikepedia, this particular recipe is reputed to have originated at the\u003Cspan style=\"font-style: italic;\"\u003E \"maid hiring\"\u003C\/span\u003E fair, held the week after Christmas in Launceston.\u003Cbr \/\u003E\u003Cbr \/\u003EWhatever their origin, they are quite tasty!  Kind of like a spicy gingernut biscuit, but with added little bits of candied mixed peel.\u003Cbr \/\u003E\u003Cbr \/\u003EVery easy to make, quick to bake and really scrummy with a hot cup of tea, herbal or otherwise I am sure!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 320px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sconesandbiscuits037.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Cornish Fairings*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 20\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cornish-fairings\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA traditional  biscuit from the West Country.  Sweet and spicy, with the added surprise  of chopped mixed peel.  Using two sources of raising agents makes the  biscuits crack.  Scrummy!!\u003Cbr \/\u003E\u003Cbr \/\u003E100g plain flour  (about 3\/4 cup)\u003Cbr \/\u003Epinch of salt\u003Cbr \/\u003E1\/2 tsp bicarbonate of soda\u003Cbr \/\u003E1 tsp baking powder\u003Cbr \/\u003E1 tsp ground ginger\u003Cbr \/\u003E1\/2 tsp mixed spice\u003Cbr \/\u003E40g of caster sugar (about 1\/4 cup)\u003Cbr \/\u003E50g of unsalted butter, chilled and diced ( 3 1\/2 TBS)\u003Cbr \/\u003E1 TBS  very finely diced mixed peel\u003Cbr \/\u003E3 TBS golden syrup\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.  Butter several baking sheets and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ESift  the flour into a mixing bowl along with the salt, baking powder, soda,  ginger and mixed spice.  Stir in the sugar.  Drop in the butter and rub  it in with your fingertips until it resembles fine bread crumbs.  Stir  in the mixed peel and then the golden syrup, mixing it all to a stiff  dough.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing your hands, roll the dough into 20 marble sized  balls. Place them well apart on the prepared baking sheets.  Bake for  about 7 minutes until golden brown and cracked on top.  Remove from the  oven and allow to cool on the baking sheets for several minutes before  scooping off to finish cooling on a wire rack.  Let cool completely and  then store in an airtight container."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1805395999270722865\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/09\/cornish-fairings.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1805395999270722865"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1805395999270722865"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/09\/cornish-fairings.html","title":"Cornish Fairings"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3152543002547493809"},"published":{"$t":"2010-08-26T04:00:00.000+01:00"},"updated":{"$t":"2010-08-26T04:00:03.107+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes and cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Blueberry Almond Cookies"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 353px; height: 285px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips058.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhen my children were growing up I had a cookie jar in my kitchen that was never empty.  I think I baked fresh cookies about every second day or so.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 311px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips060.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey had their favourites of course!   (As did I!)  I think chocolate chip topped the list, followed very closely by oatmeal raisin and peanut butter.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 319px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips063.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAt Christmas I would spend weeks and weeks baking up extra goodies for our holiday celebrations and popping them into the freezer.  That way I could present our friends and their families with trays filled with a variety of baked goodies, as well as having plenty of treats to munch on in our own home!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 345px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips062.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThen there were the special cookies.  You know the kind I mean . . . slightly elegant and subtly special . . .reserved for special occasions such as baby and bridal  showers and afternoon teas.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 309px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips064.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese fall into that category.  They have to be the most delicious cookies ever . . .  I kid you not!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 356px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips065.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere is no egg in them, so they are perfect for people who are allergic to eggs.  They have an almost macaroon like consistency . . . crisp around the edges and slightly chewy in the middle . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 294px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips068.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EChock full of lovely dried blueberries and almonds . . . drizzled with sweet white chocolate.  Bet you can't eat just one!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 346px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips070.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Blueberry Almond Cookies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 24\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blueberry-almond-cookies\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese just may be the best cookies you have ever tasted!  Very similar to a macaroon in texture and oh so scrummy!\u003Cbr \/\u003E\u003Cbr \/\u003E90g unsalted butter, softened (1\/3 cup)\u003Cbr \/\u003E170g caster sugar (3\/4 cup)\u003Cbr \/\u003E1\/2 tsp almond extract\u003Cbr \/\u003E1 tsp vanilla extract\u003Cbr \/\u003E1 TBS milk\u003Cbr \/\u003E125g plain flour (1 cup)\u003Cbr \/\u003E1\/2 tsp baking powder\u003Cbr \/\u003E80g ground almonds (3\/4 cup)\u003Cbr \/\u003E50g of dried blueberries (1\/3 cup)\u003Cbr \/\u003Emelted white chocolate for drizzling\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Line two baking trays with parchment paper.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ECream  the butter and sugar together until light and fluffy.  Beat in the  almond, vanilla and milk.  Whisk together the flour and baking powder.   Stir into the creamed mixture along with the ground almonds.  Stir in  the blueberries. Mix well to form a soft dough.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing your hands  squeeze together 2 teaspoon measures of the dough into oval logs about 2  inches long.  Place at least an inch and a half apart on the baking  sheets.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 15 minutes, turning the baking sheet around  halfway through the baking time.  They should be lightly golden along  the edges.  Allow to cool on the pans for about 10 minutes before  removing to finish cooling on a wire rack.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt some white chocolate and drizzle over top.  Store in a tightly covered container."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3152543002547493809\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/blueberry-almond-cookies.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3152543002547493809"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3152543002547493809"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/blueberry-almond-cookies.html","title":"Blueberry Almond Cookies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-449592140229968641"},"published":{"$t":"2010-08-06T04:00:00.002+01:00"},"updated":{"$t":"2012-06-27T09:11:19.503+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Lemon Yogurt Loaf"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 351px; height: 272px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemons-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWell, we are still cooking with yogurt here.  I have that much of it, I'll be a while getting through it and I positively don't want to waste any of it.\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.totalgreekyoghurt.com\/home\/default.aspx\"\u003E  Total Yogurt\u003C\/a\u003E is  such a lovely, thick and rich brand of Greek yogurt, so I'm not complaining!!\u003Cbr \/\u003E\u003Cbr \/\u003EI had a lot of lemons that were getting close to their use by date and so I thought I would try making a Lemon Loaf with it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 436px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemon.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMmmm . . . great call!  Yogurt in baked goods helps to create a lovely moist and rich crumb.  In fact you can subsitute yogurt for sour cream or creme fraiche in most baked goods quite successfully!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 432px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemon2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a wonderful lemon loaf, with just the merest hint of lemon in the actual loaf part . . . it goes so well with vanilla.  The combination of lemon and vanilla is a real favourite of mine. It helps to bring out the inate sweetness of baked goods, without you having to use a lot of sugar, or at least that is what I find to be true!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 393px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemon3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou get a real double blast of lemon in the topping, which is where it really shines, both with an undercoating of a sugar lemon syrup and a final crowning of lemon drizzle icing.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 421px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Lemon8.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh my, but this is \u003Cspan style=\"font-style: italic;\"\u003Esome \u003C\/span\u003Egood.  So good in fact that I am going to skip summer tonight and just have some more of this luciously scrumdiddlyumptious loaf!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 395px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Lemon4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI know . . . ME \u0026lt;=== BAD.  But in a  good way, doncha think?  ☺  I'm with Marie Antoinette.  Cake for supper . . . it's a \u003Cspan style=\"font-style: italic;\"\u003Every\u003C\/span\u003E good thing!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 342px; height: 431px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemon10.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Lemon Yogurt Loaf*\u003C\/span\u003E\u003Cbr \/\u003EMakes one large loaf\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-yogurt-loaf\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMoist and lemony, with an underglaze of sweet and tart lemon syrup, topped with a lemon glaze drizzle icing!\u003Cbr \/\u003E\u003Cbr \/\u003E210g of plain flour (1 1\/2 cups)\u003Cbr \/\u003E2 tsp baking powder\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E200g of full fat Greek yogurt ( 1 cup)\u003Cbr \/\u003E7 ounces of sugar (1 cup)\u003Cbr \/\u003E3 large free range eggs\u003Cbr \/\u003Ethe finely grated zest of 2 unwaxed lemons\u003Cbr \/\u003E1\/2 tsp vanilla extract\u003Cbr \/\u003E4 ounces vegetable oil (1\/2 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the sugar glaze:\u003Cbr \/\u003Ethe juice of 1 lemon\u003Cbr \/\u003E5 TBS sugar\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Drizzle Icing:\u003Cbr \/\u003E140g of icing sugar, sifted (1 cup)\u003Cbr \/\u003E2 TBS fresh lemon juice\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Butter a large loaf tin.  Line with parchment paper and butter the paper.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ESift the flour, baking powder, and salt into a bowl.  Whisk together the yogurt, and sugar in another larger bowl.  Beat in the eggs, lemon zest and the vanilla.  Slowly whisk the wet ingredients into the dry ingredients.  Fold in the oil, using a rubber spatula, making sure to get it all in smoothly.  Pour into the loaf tin.  Level off and then place on a centre rack in the heated oven.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for about 50 minutes, or until well risen and a toothpick inserted into the centre comes out clean.  Whhile it is baking, heat the lemon juice and sugar for the glaze together until the sugar is completely dissolved.\u003Cbr \/\u003E\u003Cbr \/\u003EAllow the cake to cool in the pan for about 10 minutes before removing.  Place on a wire rack over a baking pan and spoon the glaze over top, allowing it to soak in a little at a time.  Allow to cool completely.\u003Cbr \/\u003E\u003Cbr \/\u003Ewhisk the icing sugar together with the lemon juice and drizzle over the top of the loaf.  Allow to set.  Cut into slices to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/449592140229968641\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/lemon-yogurt-loaf.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/449592140229968641"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/449592140229968641"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/lemon-yogurt-loaf.html","title":"Lemon Yogurt Loaf"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6951087342395946022"},"published":{"$t":"2010-08-02T04:00:00.001+01:00"},"updated":{"$t":"2010-08-02T04:00:00.807+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"garden treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"A Simple Carrot Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 359px; height: 448px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/380958.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe carrots are ripening fast and furiously in our garden.  Beautifully orange and sweet, we have been having them almost every night with our supper . . . steamed, roasted, grated into salads.  We'll soon be turning a glorious colour of orange!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 405px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/carrotcake001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have never thought frozen carrots taste very good, so we are trying to use up as many of them fresh from the garden as we can . . . plus giving them to friends to enjoy.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 429px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/carrotcake005.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhen you have had about as many boiled, steamed, roasted and grated carrots as you can stand, that is the time to make a carrot cake . . . or muffins, or bread.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 408px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/carrotcake006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAhh carrot cake.  Todd's favourite.  Every moist bite all spicy and sweet.  Chock full of raisins and covered with a simple orange drizzle icing.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 406px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/carrotcake007.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI sometimes make another version with crushed pineapple and coconut, and it's very, very good and moist . . .  but when you are in a hurry and want a simpler dessert or teatime treat, this recipe is the absolute best.  There is nothing complicated or unsual about this one.  Simple.  Tasty.  Easy and quick to make.  It's a doddle.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 419px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/carrotcake017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPerfect for lunch boxes and picnics, and eating out of hand!  You won't want to waste a crumb of this tasty cake.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 435px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/carrotcake010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPlease note - This cake also freezes very well without the drizzle as long as you have it very carefully wrapped and stogged into an airtight freezer bag.  What a lovely treat to look forward to in the cooler months!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 393px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/carrotcake014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*A Simple Carrot Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003ECuts into 15 slices\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/carrot-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDeliciously moist, this lovely cake keeps for up to a week and if anything improves with keeping!\u003Cbr \/\u003E\u003Cbr \/\u003E6 ounces (1 1\/4 cups) light brown muscovado sugar\u003Cbr \/\u003E6 ounces (3\/4 cup) sunflower oil\u003Cbr \/\u003E3 large free range eggs, lightly beaten\u003Cbr \/\u003E3 medium carrots, peeled and grated\u003Cbr \/\u003E4 ounces (2\/3  cup) of  raisins\u003Cbr \/\u003Ethe finely grated zest of one orange\u003Cbr \/\u003E6 ounces (1 3\/4 cup) self raising flour\u003Cbr \/\u003E1 tsp bicarbonate of soda\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003E1\/2 tsp freshly grated nutmeg\u003Cbr \/\u003E\u003Cbr \/\u003EFor the drizzle:\u003Cbr \/\u003E6 ounces (about 3\/4 cup) of icing sugar\u003Cbr \/\u003E1 1\/2 to 2 TBS fresh orange juice\u003Cbr \/\u003E\u003Cbr \/\u003EPrehat  the oven to 180*C\/350*F\/ gas mark 4.  Butter well and line the base and  sides of an 8 inch square pan with parchment paper.  I cut two long  strips the width of the pan and put them in criss cross ways, leaving an  overhand which makes it easier to lift out.\u003Cbr \/\u003E\u003Cbr \/\u003EMeasure the sugar  into a large mixing bowl  Stir in the oil.  Beat in the eggs with a  wooden spoon until mixed in.  Stir in the grated carrot, raisins and  orange zest.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together the flour, soda, cinnamon and  nutmeg.  Stir this into the wet ingredients, only mixing until all are  evenly moistened.  The mixture will be soft and runny.  Pour into the  prepared baking tin.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 40 to 45 minutes, until the cake  feels firm and springs back when lightly touched in the centre.  Cool in  the tin for 5 minutes then lift out onto a wire rack to finish  cooling.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the drizzle ingredients together until smooth.   Using a small spoon drizzle the icing back and forth across the top of  the cake, allowing it to drip down the sides.  Cut into slices to serve.\u003Cbr \/\u003E\u003Cbr \/\u003EStore in an airtight tin, for up to a week."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6951087342395946022\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/simple-carrot-cake.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6951087342395946022"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6951087342395946022"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/simple-carrot-cake.html","title":"A Simple Carrot Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7769449662642032569"},"published":{"$t":"2010-08-01T04:00:00.001+01:00"},"updated":{"$t":"2010-08-01T04:00:00.578+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Chocolate Hazelnut Palmiers"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 351px; height: 363px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs a North American, I have a real love of sweet and salty\/savoury combinations, which drive my British husband up the wall . . .  You know what I mean . . . combinations like peanut butter and jam, potato crisps and chocolate, cheese and chutney . . . I'm sure you get the picture.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 422px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHe equates eating such things on a scale of horror equivalent to eating the likes of fish and custard . . . together.   Yikes!! \u003Cbr \/\u003E\u003Cbr \/\u003EIt is just \u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003Enot \u003C\/span\u003Ethe same thing at all!!  (although I do have to say that fish and a savoury herby and lemon custard would probably be quite nice!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 407px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI cannot get enough of these sweet\/savoury combinations and can often be found to munching on pretzels and chocolate, or peanut butter and jam sandwiches . . . which is perhaps why I look the way I do . . . because of the frequency of these snacks mind you, not because of the combinations . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 361px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love, LOVE Chocolate Hazelnut spread.  I just adore it.  I bow down to it.  It is delicious spread on Malted Milk biscuits and slowly scarfed down with an ice cold glass of milk.  It is scrummy spread between rich layers of cake, any cake will do.  (Try it with Lemon sometime, that is gorgeous!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 409px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI thought I had just about exhausted what I could do with it actually until I had this wonderful brainstorm today.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 348px; height: 434px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers018.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EImagine puff pastry, spread to the edge with delicious chocolate spread, sprinkled with toasted chopped hazelnuts, rolled up, sliced, sprinkled with cinnamon sugar and then baked until fabulously crunchy!!\u003Cbr \/\u003E\u003Cbr \/\u003EOh my but these are some good eating . . . perfect with a nice cuppa and a curl up with a book.  Quick, easy and oh so scrumdiddlyumptious!  Bet you can't eat just one!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 450px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Chocolate Hazelnut Palmiers*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes about 30\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-hazelnut-palmiers\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious and addictively scrummy!  Very simple to make and uses only a few ingredients.\u003Cbr \/\u003E\u003Cbr \/\u003EButter for greasing the pan\u003Cbr \/\u003E13 ounces of ready made puff pastry\u003Cbr \/\u003E(thaw if frozen)\u003Cbr \/\u003Eplain flour for dusting the work surface\u003Cbr \/\u003E8 TBS chocolate hazelnut spread\u003Cbr \/\u003E(such as nutella)\u003Cbr \/\u003E75g (2 3\/4 ounces) chopped toasted hazelnuts\u003Cbr \/\u003E2 TBS cinnamon sugar for dusting\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 220*C\/425*F\/ gas mark 7.  Butter a large baking sheet and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll the pastry out on a lightly floured work surface to a recangle roughly 15 by 9 inches in diameter.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread  the chocolate hazelnut spread all over the top of the pastry using a  palette knife, and spreading it out evenly.  Sprinkle the chopped  hazelnuts evenly over top of the chocolate spread.\u003Cbr \/\u003E\u003Cbr \/\u003EStarting at  one long end, roll up one side of the pastry to the centre.  Roll up the  other side as well, so that they meet in the middle.  Dampen the edges  where they meet and join.  Using a very sharp knife, cut into 30 slices  crosswise.  Transfer to the buttered baking sheet and flatten slightly  with the palette knife. Sprinkle evenly with cinnamon sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the heated oven for 10 to 15 minutes, or until golden brown.  Scoop off onto a wire rack to cool.  Enjoy!!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7769449662642032569\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/chocolate-hazelnut-palmiers.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7769449662642032569"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7769449662642032569"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/chocolate-hazelnut-palmiers.html","title":"Chocolate Hazelnut Palmiers"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6700830557532824275"},"published":{"$t":"2010-07-29T04:00:00.000+01:00"},"updated":{"$t":"2017-09-06T09:06:56.344+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nuts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Peanut Butter, Chocolate Chip and Oat Bars"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-h-wC_BFIEvQ\/Wa-sK-B7BuI\/AAAAAAABQDY\/9zksGmvMwmAlBo2EUdlNaLdyBcmtGV1GACLcBGAs\/s1600\/unnamed-251.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"541\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-h-wC_BFIEvQ\/Wa-sK-B7BuI\/AAAAAAABQDY\/9zksGmvMwmAlBo2EUdlNaLdyBcmtGV1GACLcBGAs\/s640\/unnamed-251.jpg\" width=\"540\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nOkay . . . I put my hand up.  I confess.  I \u003Cspan style=\"font-style: italic;\"\u003EJUST\u003C\/span\u003E love (adore even) peanut butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf I had to choose only one thing out of everything possible to have as a food on a deserted Island . . . I would choose peanut butter.  Seriously.  Ok . . . umm . . . maybe chocolate would win out, but trust me . . . only by a narrow margin. What could be better than peanut butter . . . or chocolate???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPeanutbutter and Chocolate together!  The ultimate marriage of flavours . . . heavenly bliss . . . totally.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-uUm7IMI26nE\/Wa-sSXh6-7I\/AAAAAAABQDg\/K2ZoOyhrgbM3UECUFUQNs7OgRU9uvctNwCLcBGAs\/s1600\/unnamed-248.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"639\" data-original-width=\"527\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-uUm7IMI26nE\/Wa-sSXh6-7I\/AAAAAAABQDg\/K2ZoOyhrgbM3UECUFUQNs7OgRU9uvctNwCLcBGAs\/s640\/unnamed-248.jpg\" width=\"526\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nAnd when you combine that scrummy combination with the tasty crunch of buttery oats and chopped toasted nuts, well . . . I don't mind saying . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYOU HAVE SOMETHING TOTALLY IRRESISTABLY SCRUMMILY ADDICTIVE!!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou just can NOT eat just one . . . I kid you not!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UQvJ8M3on1Q\/Wa-sX6PodxI\/AAAAAAABQDw\/LjytgU_Esi00QJtrTI_U9jMctO4Hwj2VQCLcBGAs\/s1600\/unnamed-250.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"639\" data-original-width=\"581\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-UQvJ8M3on1Q\/Wa-sX6PodxI\/AAAAAAABQDw\/LjytgU_Esi00QJtrTI_U9jMctO4Hwj2VQCLcBGAs\/s640\/unnamed-250.jpg\" width=\"580\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRich.  Decadent.  Moreish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake them today.  You will NOT regret it!  Trust me on this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_9aThDf-I2U\/Wa-seygIzII\/AAAAAAABQD0\/JRf6DLTrX9QKonYV2VU_lFjUeE56649LgCLcBGAs\/s1600\/unnamed-249.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"639\" data-original-width=\"574\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-_9aThDf-I2U\/Wa-seygIzII\/AAAAAAABQD0\/JRf6DLTrX9QKonYV2VU_lFjUeE56649LgCLcBGAs\/s640\/unnamed-249.jpg\" width=\"574\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nOkay . . .  so maybe your hips might protest, and eventually regret it a teensy weensy bit . . . but . . .  you can always tell them that oats are healthy and cholesterol lowering.  Very good for you in fact.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd that, my friends, is definitely the truth!  ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-y6Pfkw8-Rnc\/Wa-slkFt2tI\/AAAAAAABQD4\/D1bQ5v7LdB0s5j75Bjk_csTEa2t8KRcoACLcBGAs\/s1600\/unnamed-252.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"545\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-y6Pfkw8-Rnc\/Wa-slkFt2tI\/AAAAAAABQD4\/D1bQ5v7LdB0s5j75Bjk_csTEa2t8KRcoACLcBGAs\/s640\/unnamed-252.jpg\" width=\"544\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Peanut Butter, Chocolate Chip and Oat Bars*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 36\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/peanut-butter-chocolate-chip-and-oat-bars\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\nDeliciously  oaty bars with a creamy peanut butter filling, and stogged full of rich  chocolate chips and crunchy toasted walnuts.  What's not to like??\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n18 ounces of rolled oats (2 1\/4 cups)\u003Cbr \/\u003E\n12 ounces soft light brown sugar (1 1\/4 cups packed)\u003Cbr \/\u003E\n140g of plain flour (1 cup)\u003Cbr \/\u003E\n1\/2 tsp baking soda\u003Cbr \/\u003E\n8 ounces of butter, softened (1 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFilling:\u003Cbr \/\u003E\n1 (397g) tin of sweetened condensed milk (14 ounces)\u003Cbr \/\u003E\n(NOT evaporated milk)\u003Cbr \/\u003E\n2 ounces creamy peanut butter (1\/4 cup)\u003Cbr \/\u003E\n1\/2 tsp vanilla\u003Cbr \/\u003E\n6 ounces semi sweet chocolate pieces (1 cup)\u003Cbr \/\u003E\n60g coarsely chopped toasted walnuts (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat  the oven to 180*C\/350*F\/Gas mark 4.  Butter a 13 by 9 inch baking pan  well, or spray with nonstick cooking spray.  Alternately line with  parchment paper and butter the paper, leaving an overhang for ease of  lifting out when cooled.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine the oats, brown sugar, flour,  baking soda and butter in a large bowl.  Mix together at low speed with  an electric whisk until crumbly.  Reserve 2 cups of the mixture for the  topping and set aside.  Press the remaining crumbs into the prepared  pan, evenly, to form the base.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the condensed milk,  peanut butter and vanilla.  Pour this over the crumb base, spreading it  out evenly.  Sprinkle the chocolate chops and nuts over top.  Sprinkle  the reserved crumb mixture over top evenly and lightly press down to  adhere.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the heated oven for 25 to 30 minutes, until  golden brown.  The centre will not be set.  Allow to cool on a wire rack  for about an hour and a half, or until completely cooled before cutting  into bars.  Fantastic!!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6700830557532824275\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/07\/peanut-butter-chocolate-chip-and-oat.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6700830557532824275"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6700830557532824275"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/07\/peanut-butter-chocolate-chip-and-oat.html","title":"Peanut Butter, Chocolate Chip and Oat Bars"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-h-wC_BFIEvQ\/Wa-sK-B7BuI\/AAAAAAABQDY\/9zksGmvMwmAlBo2EUdlNaLdyBcmtGV1GACLcBGAs\/s72-c\/unnamed-251.jpg","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6956208560825050212"},"published":{"$t":"2010-04-28T04:00:00.002+01:00"},"updated":{"$t":"2014-11-28T16:28:24.293+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Strawberry Jam Tarts"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/jamtarts026.jpg\" style=\"height: 338px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomebody was a very good boy today.   Well, actually he's a good boy most days.  I really can't complain.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/jamtarts027.jpg\" style=\"height: 371px; width: 348px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHe hangs out the laundry most days, when I need it to be hung out.  He rubs my toes when they are aching . . . likewise my back.  He sometimes makes the bed. He even does the dishes a lot of the time!  Yes . . .  I \u003Cspan style=\"font-style: italic;\"\u003Eam\u003C\/span\u003E blessed, and I would be the first to say so!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/jamtarts031.jpg\" style=\"height: 401px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHe loves jam tarts.  They are not something that I make very often, coz I love them too, and far too many of them end up in my mouth, which is not a very good thing to happen . . . sigh . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce in  while though,  I want to treat my Todd to something I know he will really, really enjoy.  Homemade jam tarts, tasting of home and hearth, and childhood memories do the trick every time.  Simple homely treats for a simple homely man.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSweet, colourful, sticky and meltingly fruity . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/jamtarts032.jpg\" style=\"height: 414px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBet you can't eat just one!  If you can you're a much better person than I am!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHmmm . . . now that I think about it . . .  I wonder, who was this treat \u003Cspan style=\"font-style: italic;\"\u003Ereally\u003C\/span\u003E for???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n*Blush*  I'm just sayin is all . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/jamtarts034.jpg\" style=\"height: 396px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Strawberry Jam  Tarts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/strawberry-jam-tarts\" style=\"color: #33cc00;\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't know of anyone, young or old that doesn't like jam tarts.  Crisp  buttery pastry, filled with sweet jam, all bubbly and gooey.  These are  fabulous.  This pastry is the best.  Turns out perfect every time!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the pastry:\u003Cbr \/\u003E\nFor the pastry:\u003Cbr \/\u003E140g plain flour (1 cup)\u003Cbr \/\u003Epinch of salt\u003Cbr \/\u003E2 TBS\u0026nbsp; butter\u003Cbr \/\u003E2 TBS vegetable shortening\u003Cbr \/\u003E2 TBS cold water\u003Cbr \/\u003E\nFor the Tarts:\u003Cbr \/\u003E\nabout  half a jar of really good quality strawberry jam\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFirst make the  pastry.  Sift the flour and salt into a bowl.  Rub together the butter  and the shortening and then add this to the flour.  Rub this into the  flour using the tips of your fingers, lifting it up as you go to aerate  the flour somewhat.  Rub in lightly until the mixture is crumbly.  Don't  over mix.  Add the cold water all at once and stir with a fork.  Blend  quickly until the mixture clings together in a ball, leaving the sides  of the bowl clean.  Turn the dough out onto a lightly floured surface  and knead a couple of times, lightly, to make a smooth stiff dough.  Let  rest for 10 minutes before using.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C\/400*F\/gas mark 6.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoll thepastry out to 1\/4 inch  thickness.  Cut into rounds with a sharp 3 inch fluted cutter.  Place  the pastry rounds into a 12 hole bun tin.    Dollop heaped teaspoons of  jam into the centres of each.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 12 to 15 minutes, until  the pastry has crisped nicely and the jam is bubbling  Remove from the  oven and allow to cool before eating or serving.  (Hot jam is really  dangerous and can give you quite a bad burn if you are not careful!!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote  - you don't have to use strawberry jam only.  You can use any kind of  jam you want.  We happen to like Strawberry the best of all!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6956208560825050212\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/04\/strawberry-jam-tarts.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6956208560825050212"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6956208560825050212"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/04\/strawberry-jam-tarts.html","title":"Strawberry Jam Tarts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7813327841656419649"},"published":{"$t":"2010-04-27T04:00:00.000+01:00"},"updated":{"$t":"2010-04-27T04:00:03.547+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Picnics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Hearty Country Style Tortilla"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 366px; height: 380px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just love tortilla for lunch.  Not the flour or corn ones in the sense of Mexican Tortillas, but those wonderful eggy creations in the Spanish tradition.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 397px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EQuick, easy, nutritious and delicious, they make a quick lunch or light supper and are great to take on picnics, coz not only do they taste fabulous hot or warm . . .  they are also scrumtious cold from the fridge or at room temperature.  I'd even wager to say that they are even more delicious on picnics!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 387px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMind you it is not quite picnic season yet . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 426px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe traditional tortilla contains not much more than egg, onions, potatoes and olive oil, but . . . once again, I can't leave well enough alone can I.  I just have to grab the ball and run with it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 391px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHere's my take on the tortilla.  It does have shades of Mexico in it, I think . . . with the sweet peppers and the sweet potato . . . but there is also a very definite Spanish bent . . . with the chorizo and of course the olive oil!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 395px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla7.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENo matter, it was delicious . . . this conglomeration of mine.  That's what's good about Tortilla . . . you can put everything in them but the kitchen sink . . . and they always comes out tasting wonderfully moreish!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 480px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/tortilla6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Hearty Country Style Tortilla*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/hearty-country-style-tortilla\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAn  omelet by any other name.  Chock full of tasty things, this is perfect  for using up little bits of leftovers.  Don't let what I have used here  limit you, try adding your own combination of cooked veg, such as  asparagus, corn, broad beans, mushrooms, broccoli!  The sky's the limit!\u003Cbr \/\u003E\u003Cbr \/\u003E4  TBS extra virgin olive oil\u003Cbr \/\u003E1 baking potato, peeled and cubed\u003Cbr \/\u003E1  sweet potato, peeled and cubed\u003Cbr \/\u003E1 red onion, peeled, halved and cut  into half moons\u003Cbr \/\u003E75g frozen peas\u003Cbr \/\u003E1 small red pepper, trimmed,  seeded and diced\u003Cbr \/\u003E1 small green pepper, trimmed, seeded and diced\u003Cbr \/\u003E1  clove of garlic, peeled and minced\u003Cbr \/\u003E75g spicy chorizo sausage\u003Cbr \/\u003E6  large eggs\u003Cbr \/\u003Esmoked paprika to taste\u003Cbr \/\u003Esalt and freshly ground black  pepper\u003Cbr \/\u003Ea handful of grated strong cheddar cheese\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the  grill to medium.  Heat 2 TBS of the oil in a skillet about 10 inches  wide at the base.  Toss in the baking and sweet potato cubes.  Cook,  stirring occasionally, over medium heat until they begin to soften.   Toss in the onion and peppers, and cook for about 10 minutes, stirring  occasionally until the potatoes are almost tender and beginning to  brown.  Add the peas, garlic and chorizo.  Cook for 5 minutes or so.   Season to taste with the smoked paprika, salt and pepper.  Beat the eggs  together in a large bowl.  Tip in the cooked mixture and mix it in  thoroughly.\u003Cbr \/\u003E\u003Cbr \/\u003EWipe out the skillet with some paper toweling.  Add  the remaining oil and heat until hot.  Tip in the tortilla mixture,  letting it spread out evenly in the pan.  cook over medium low heat  until the bottom is golden brown and it is almost set.  Sprinkle the  grated cheddar over top and slide under the preheated grill.  Grill  until set and lightly browned on top.  Remove and transfer to a serving  plate.  Cut into wedges to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7813327841656419649\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/04\/hearty-country-style-tortilla.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7813327841656419649"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7813327841656419649"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/04\/hearty-country-style-tortilla.html","title":"Hearty Country Style Tortilla"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4898173103908141643"},"published":{"$t":"2010-04-25T04:00:00.000+01:00"},"updated":{"$t":"2010-04-25T04:00:00.527+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bacon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"}],"title":{"type":"text","$t":"BLT and Cheese Panini"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 353px; height: 365px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Baconsarnie001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe were at our local B\u0026amp;Q this morning . . .  as you do on a Saturday morning . . . picking up some bedding plants for the garden and some seeds to start for our vegetable garden . . . when we were assaulted by the most delicious smells!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 346px; height: 338px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Baconsarnie004.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYes, there was one of those tasty lunch vans parked in the parking lot and the smell of grilling bacon and onions made my tastebuds immediately begin to tingle!  (There oughta be a law against those vans!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 387px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Baconsarnie007.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, the pleasure of a bacon sarnie on a Saturday morning is something that I have not indulged in for a long time now.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 416px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Baconsarnie005.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI immedately went home and made us a couple for lunch.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 394px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Baconsarnie012.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMine had an additional twist . . . of course!  I made a delicious almost rarebit filling to toast on the bottom halves.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 422px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Baconsarnie016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh my but this was good.  The melted cheesey filling, the crisp salty bacon, the sweet tomatoes and crispy lettuce . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 424px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Baconsarnie017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll on a toasted panini roll.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 409px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Baconsarnie018.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECan life possibly get any better than this???\u003Cbr \/\u003E\u003Cbr \/\u003EI think not!    (I'm sooooo baD!!!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 414px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Baconsarnie019.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*BLT and Cheese  Panini*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 2\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/blt-panini-s\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious BLT  Panini Sandwiches with an added twist.  A delicious cheese rarebit  spread on the bottom and toasted before adding the bacon and tomato.   Scrummy!\u003Cbr \/\u003E\u003Cbr \/\u003E2 fresh ciabata panini rolls, split in half through the  middle\u003Cbr \/\u003E2 TBS cream cheese\u003Cbr \/\u003E2 TBS good quality mayonnaise\u003Cbr \/\u003E2  ounces shredded strong cheddar cheese\u003Cbr \/\u003E1 spring onion, trimmed and  minced\u003Cbr \/\u003E1\/4 tsp freshly ground black pepper\u003Cbr \/\u003E1\/2 pound grilled thick  sliced streaky bacon (dry cure)\u003Cbr \/\u003E1 large tomato thinly sliced\u003Cbr \/\u003Ea  good handful of thinly shredded lettuce\u003Cbr \/\u003Eadditonal mayonnaise as  required\u003Cbr \/\u003E\u003Cbr \/\u003EHeat the grill on your oven to high.  Mix the cream  cheese, mayonnaise, cheddar cheese and spring onion together.  Spread  this mixture over the bottom halves of the panini, dividing it equally.   Sprinkle with some black pepper.  Toast under the grill until the  cheese is bubbling and beginning to brown in places.  Remove from the  grill.  Top with the slices of cooked bacon, tomatoes and lettuce.   Spread the panini tops with mayonnaise if you wish and then place them  on top of the loaded bottoms.  You can then grill them in a panini press  if desired until golden brown, but we never find this necessary.  We  just dig in right away!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4898173103908141643\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/04\/blt-and-cheese-panini.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4898173103908141643"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4898173103908141643"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/04\/blt-and-cheese-panini.html","title":"BLT and Cheese Panini"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6986302201913456233"},"published":{"$t":"2010-03-28T04:00:00.000+01:00"},"updated":{"$t":"2010-03-28T04:00:01.490+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"}],"title":{"type":"text","$t":"Gingered Apple Brown Betty"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 352px; height: 417px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/gingerapplebrownbetty.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have often heard it bandied about that \"Necessity is the mother of invention,\" and never has that old idiom been more true than it has during this past week here at the cottage.\u003Cbr \/\u003E\u003Cbr \/\u003ETodd is a very well organized person, so organized in fact that I have spent the last few days with loads of fresh food to use up, but no spices or herbs to help me use them up.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 410px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/gingerapplebrownbetty2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love spice and herbs.  I use them all the time in my cooking.  I had some apples and bread to use up, and decided to make my Apple Brown Betty recipe.  The perfect recipe to use them up with . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 347px; height: 400px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/gingerapplebrownbetty3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003Eexcept for one thing . . . no spices . . . no cinnamon or nutmeg to give it the homey warm flavour that screams comfort and \"Home Sweet Home\" to all who are lucky enough to indulge themselves in this particular dessert of mine,  around my kitchen table.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 346px; height: 423px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Gingerapplebrownbetty6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI did have, however, a nice fat jar of ginger jam in the refrigerator.  We love ginger in this house . . . candied ginger, preserved root ginger in syrup, powdered ginger . . . ginger and apples go very well together too.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 420px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/gingerapplebrownbetty10.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI thought and thought about it,  and then I decided to be really brave, and throw caution to the wind, and to incorporate several dessertspoons of the ginger jam into the apples . . . just to give them some extra flavour and spice.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 362px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/gingerapplebrownbetty7.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EGood call on my part.  Very good call!!  Excellent addition!  This was soooooooo good, with soft and tart slices of apple, spicy sweet little nibbles throughout of  preserved ginger and syrup, and the buttery crunch of bread crumbs on the top!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 415px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/gingerapplebrownbetty8.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love it when I do something extraordinarily brave like that and it turns out scrummily moreishly good!  (Whew!!  It could so easily have gone the other way!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 441px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/gingerapplebrownbetty9.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Gingered Apple Brown Betty*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/gingered-apple-brown-betty\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis  is the ultimate example of thrift and making use of what we have at  hand.  Stale bread, apples and ginger jam . . . deliciously magnificent!\u003Cbr \/\u003E\u003Cbr \/\u003E3  cups soft bread cubes (crusts removed)\u003Cbr \/\u003E7 TBS melted butter\u003Cbr \/\u003E6  peeled and sliced tart apples (Granny Smith are great)\u003Cbr \/\u003E3 to 4 ounces  soft light brown sugar (depending on the tartness of your apples)\u003Cbr \/\u003Ethe  juice and finely grated zest of one lemon\u003Cbr \/\u003E1\/2 cup water\u003Cbr \/\u003E3 heaped  dessertspoons of ginger jam\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F.   Butter a shallow baking dish really, really well.  Melt the butter.   Toss the melted butter together with the bread cubes.  Layer half of the  bread cubes in the baking dish.  Mix together the brown sugar, lemon  zest and juice, water and ginger jam, mixing it together well.  Lay the  sliced apples on top of the bread cubes.  Pour the ginger jam mixture  evenly over top.  Top with the remaining half of the bread cubes.  Bake  in the preheated oven for 30 to 40 minutes, until the apples are tender  and the bread cubes are lightly browned.  If you find they are browning  too quickly, cover the dish lightly with foil, uncovering the last 5  minutes or so to crisp up again.  Serve warm with some cream, custard or  vanilla ice cream."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6986302201913456233\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/gingered-apple-brown-betty_28.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6986302201913456233"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6986302201913456233"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/gingered-apple-brown-betty_28.html","title":"Gingered Apple Brown Betty"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-835178981978449785"},"published":{"$t":"2010-03-24T04:00:00.000+00:00"},"updated":{"$t":"2010-03-24T04:00:00.313+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"}],"title":{"type":"text","$t":"A Simnel Tart for Easter"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/simnel2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E(Image borrowed from \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.morefood.co.uk\/blog\/2009\/02\/27\/more-food-simnel-cake\/\"\u003EMore Food\u003C\/a\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003E \u003C\/span\u003Ewho bake these lovely cakes, amongst others,which are available for purchase at Waitrose)\u003Cbr \/\u003E\u003Cbr \/\u003ESimnel Cake is a cake that is quite traditional over here in the UK during the Easter Season.  It is a type of light fruitcake, similar to a Christmas Cake, except that a layer of Marzipan is baked into the centre of it, and it is covered with another layer of marzipan on top, with no frosting.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 313px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/seasonal2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOn the top of the cake, around the edge, are eleven marzipan balls to represent the true apostles of Jesus; Judas is omitted. In some variations Christ is also represented, by a ball placed at the centre.\u003Cbr \/\u003E\u003Cbr \/\u003EOriginally they were a Mothering Sunday tradition, when young girls in service would make one to take home to their mothers on their day off. There is a popular legend however, that attributes their creation to the English pretender Lambert Simnel, who, according to the legend, devised it during the time in which he was forced to work in Henry VII's kitchens.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 396px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/BRISKETANDSIMNELTART020.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEvery year I have big plans to make one, and indeed, this year was no different.  I did buy all that I needed to make one . . .  but with having to move and pack up everything etc.,  I have just run out of time . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 401px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/BRISKETANDSIMNELTART022.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI did create a delicious simnel tart though, using up some of the fruit and marzipan I had bought, along with  some puff pastry that I had in the freezer that needed using up, and some ginger jam that I needed to use up from the fridge . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 429px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/BRISKETANDSIMNELTART025.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis was delicious.  Much better than a cake I think, and Todd was in agreement, if the way he snuffled it up was any indication!!  I'd call it a success!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 346px; height: 431px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/BRISKETANDSIMNELTART027.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPerhaps I have started a new tradition?  What do you think?  It was certainly a lot easier than making a cake and it was also done lickety split, in no time at all, whereas a cake would have taken several hours baking in the oven.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 348px; height: 431px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/BRISKETANDSIMNELTART029.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThat's a bonus in my books! \u003Cbr \/\u003E\u003Cbr \/\u003EImagine puff pastry, slathered with ginger jam and covered with dried mixed fruit that you have soaked in gingerbeer . . . if you were so inclined you could use gingerwine . . . and then mixed with grated marzipan.  Baked in a hot oven until the pastry is crisp and brown and the marzipan melted and oozing with ginger jam amongst the gingery fruits . . . this went down a real treat, served up warm and cut into slabs, with some pouring cream spooned on top. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 443px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/BRISKETANDSIMNELTART033.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Simnel Tart*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/simnel-tart\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA deliciously fruity  tart in a lovely puff pastry base, and steeped in Marzipan and lucious  ginger jam.  Oh, my but this is good.\u003Cbr \/\u003E\u003Cbr \/\u003E8 ounces dried mixed fruit\u003Cbr \/\u003E4  TBS ginger beer\u003Cbr \/\u003E1 X 375g sheet of ready rolled puff pastry\u003Cbr \/\u003E3 TBS  ginger conserve or jam\u003Cbr \/\u003E200g marzipan, grated\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 440px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/BRISKETANDSIMNELTART032.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven  to 220*C\/425*F. Mix the dried fruit with the gingerbeer in a bowl.  Set  aside to macerate.\u003Cbr \/\u003E\u003Cbr \/\u003ELine a baking sheet with parchment paper.   Roll the pastry out onto the parchment paper.  Mark a border about 1\/2  inch from the border all the way around.  Brush the jam over the inside  of this border.  Chill for 10 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the  refrigerator.  Drain the fruit and then mix together with the grated  marzipan.  Sprinkle over the pastry, within the confines of the border.   Bake for 20 minutes, until the pastry is golden brown and the filling  is bubbling.  Remove from the oven and allow to cool to room  temperature.  Serve cut into squares with or without cream as desired."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/835178981978449785\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/simnel-tart-for-easter.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/835178981978449785"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/835178981978449785"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/simnel-tart-for-easter.html","title":"A Simnel Tart for Easter"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7864603482713318581"},"published":{"$t":"2010-03-22T04:00:00.000+00:00"},"updated":{"$t":"2014-04-19T08:36:51.833+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"}],"title":{"type":"text","$t":"Easter Chocolate Crispie Nests"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/EasterCrispieNests001.jpg\" style=\"height: 365px; width: 362px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere are certain foods  that I just have to make each Easter for us to eat here in my English Kitchen.  Things like hot cross buns  . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/EasterCrispieNests002.jpg\" style=\"height: 397px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBaked Ham and scalloped potatoes . . . if I'm in a North American  mood,  or Roast Leg of Lamb, if I'm feeling decidedly British  . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/EasterCrispieNests006.jpg\" style=\"height: 419px; width: 351px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeviled Eggs . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/EasterCrispieNests009.jpg\" style=\"height: 412px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimnel Cakes . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere are some foods that are just traditional for Easter Celebrations.   My Aunt Thelma always used to make lovely fruit breads for Easter.  All yeasty and sweet and stogged full of raisins and candied peel  . . . the tops covered with a lucious icing glaze and decorated with candied cherries.  We \u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003Eso\u003C\/span\u003E used to look forward to their arrival every Easter Holiday . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/EasterCrispieNests007.jpg\" style=\"height: 404px; width: 359px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese past few years I have adopted the habit of making these delicious chocolatey Easter Crispie Cakes.  They're so easy to make, and scummily moreish to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/EasterCrispienests2001.jpg\" style=\"height: 372px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKids just love them.  Adults likewise . . . somewhat reminiscent of the Nestle's Crunch Bar . . . there is nothing to them but good melted chocolate (two kinds) and crisp rice cereal.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh, and those tasty candy covered little chocolate eggs of course!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/EasterCrispienests2002.jpg\" style=\"height: 414px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBet you can't eat just one . . . and I bet you'll have to make them more than once during the Easter Holiday season.  Aren't you glad they're so easy to make?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/EasterCrispienests2005.jpg\" style=\"height: 426px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003E\u003Cem\u003E*Easter Chocolate Crispie Nests*\u003C\/em\u003E\u003C\/strong\u003E\u003Cbr \/\u003E\nMakes  about 15\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/easter-crispie-nests\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are so easy to do and look so pretty when they are  finished. I had long heard of Marshmallow Crispy Squares, but never  these chocolate delights! What a sheltered life I have lived! I wish I  had known about these when my children were growing up. They would have  loved them!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n50 grams of milk chocolate (I used Green and Blacks  organic) (1\/3 cup)\u003Cbr \/\u003E\n50 grams of dark chocolate (again I used Green and Blacks)(1\/3 cup)\u003Cbr \/\u003E\n3  cups of crisp rice cereal\u003Cbr \/\u003E\n1 bag of Easter mini eggs (you will not  need them all, but I am sure you will find a use for the extras, I did!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut   a pot with some water in the bottom of it on the stove and bring it to a  simmer. Break the chocolate up into bits and place it into a glass  bowl, large enough to sit over the simmering water. Cook and stir until  melted. Take care not to let the water boil. Once the chocolate is all  melted and smooth, carefully remove it from the heat and stir in the  rice cereal.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLine a bun tin with paper liners and spoon the  chocolate cereal mixture in, dividing it equally amongst each cup. Place  a few easter eggs on the top of each and set them aside to cool and set  up. You can put them into the fridge to do this if you are in a hurry,  but it may cause your chocolate to bloom. If you are a patient sort it  really doesn't take that long for them to set up out of the fridge,  perhaps not much more than an hour or so."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7864603482713318581\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/easter-chocolate-crispie-nests.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7864603482713318581"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7864603482713318581"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/easter-chocolate-crispie-nests.html","title":"Easter Chocolate Crispie Nests"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3741747102942254206"},"published":{"$t":"2010-03-18T05:42:00.003+00:00"},"updated":{"$t":"2010-03-18T05:52:07.299+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"}],"title":{"type":"text","$t":"Milky Way Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 348px; height: 477px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cabbageRolls006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere's something here today that you will seldom see in my kitchen.   Yes, that's right, that is a chocolate cake.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 400px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cabbageRolls023.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd not just any chocolate cake either . . . but a scrummily delicious chocolate cake made with milky way chocolate bars.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 410px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cabbageRolls008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh my but this is wonderful.   We had company last night for dinner and this is what I made for dessert.  I know . . . Todd hates chocolate cake . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 390px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cabbageRolls021.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENever fear, I made something else for him.  (To be revealed soon)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 386px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cabbageRolls025.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis cake uses a cake mix, but there is no shame in that, seriously.  The end result is so darned delicious that nobody will care that you cheated a little bit.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 389px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cabbageRolls026.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe satisfied looks on their faces once they put that first forkful into their mouths will say it all.\u003Cbr \/\u003E\u003Cbr \/\u003EMoreish.  Scrumptious.  Heavenly Bliss.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 407px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cabbageRolls027.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou will want to make this again, although I do have to warn you now . . . one slice will not be enough.  Seriously.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 438px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/cabbageRolls035.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Milky Way Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes12 to 16 (depending on how big  you cut the slices!)\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/milky-way-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA deliciously moist cake that uses delicious  milky way chocolate bars in the batter and in the frosting!  Scrummy!\u003Cbr \/\u003E\u003Cbr \/\u003Efor  the cake:\u003Cbr \/\u003E6 (21.9g) milky way bars\u003Cbr \/\u003E2 TBS plus 8 ounces of water\u003Cbr \/\u003E1  package of chocolate fudge cake mix (Betty crocker)\u003Cbr \/\u003E4 ounces butter,  melted\u003Cbr \/\u003E3 large eggs at room temperature\u003Cbr \/\u003E1 TBS flour\u003Cbr \/\u003E100g of  chocolate chunks\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Frosting:\u003Cbr \/\u003E6 (21.9g) milky way bars\u003Cbr \/\u003E2  TBS butter\u003Cbr \/\u003E4 ounces double cream\u003Cbr \/\u003E40g bar of dark chocolate,  chopped\u003Cbr \/\u003E\u003Cbr \/\u003Esprinkles, chocolate curls etc. to decorate.  (optional)\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 160*C\/325*F.  Grease a 12 cup bundt pan and flour it,  tapping out any excess.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the milky way bars for  the cake into a saucepan along with the 2 TBS water.  Cook, whisking  constantly, over medium low heat until the bars are melted and the  mixture is smooth.  Remove the pan from the heat and set aside to cool\u003Cbr \/\u003E\u003Cbr \/\u003ECombine  the cake mix, 1 cup of water, butter and eggs in a large bowl.  Beat on  medium speed with an electric mixer until the batter is well mixed and  creamy smooth.  Measure out about 2\/3 of a cup into a bowl and stir the  melted candy mixture into it.  Stir in the 1 TBS of flour, mixing it in  well.  Mix the chocolate chunks into the remaining batter.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  about half of the regular batter into the prepared pan.  Make a bit of a  well in it all the way around the pan.  Spoon the chocolate bar mixture  into this, taking care not to let it touch the sides of the pan at  all.  Spread the remaining regular batter over top.  Smooth it over.\u003Cbr \/\u003E\u003Cbr \/\u003EBake  for 45 to 50 minutes, until the cake springs back when lightly touched,  about 45 to 50 minutes.  Remove from the oven to a wire rack to cool  for 20 minutes or so, before removing from the pan.  Finish cooling on a  wire rack before transferring to a plate to proceed.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the  milky way bars for the frosting, aloong with the chopped dark chocolate,  butter and cream into a sauce pan. Cook and stir over medium heat until  smooth.  It may look lumpy, but persevere, it will smooth out.  Allow  to cool slightly before spooning over the cake. Sprinkle with any  decorations you may want to use immediately.  Allow to set before  cutting into slices to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3741747102942254206\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/milky-way-cake.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3741747102942254206"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3741747102942254206"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/milky-way-cake.html","title":"Milky Way Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1415134140070031251"},"published":{"$t":"2010-03-17T04:00:00.000+00:00"},"updated":{"$t":"2010-03-17T04:00:05.732+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"biscuits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes and cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"}],"title":{"type":"text","$t":"Whoopie Pies"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 353px; height: 436px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/whoopiepies002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne might be tempted to ask if Whoopie Pies belong in an English Kitchen.  I know they are an American Invention, or more specifically Pennsylvania Dutch.\u003Cbr \/\u003E\u003Cbr \/\u003EWhoopie Pies are coming in to vogue over here now though, and there are a few recipes floating about.  I believe they are on the verge of becoming the new cupcake or macaron . . . but I could be wrong.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 419px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/whoopiepies001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is my recipe that I have been using for a very long time now.  In fact my sister and I once both won blue ribbons at our respective county fairs by making these very same whoopie pies.  I think we also each got a set of pot holders and an apron from Fry's Cocoa.  It was quite a thrill at the time.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 341px; height: 409px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/whoopiepies005.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMoist, delicious and chocolatey, these are bound to become a real family favourite.  You can use purchased Marshallow Cream in them or you can make the recipe for a homemade version of it, which I have included.  I had a jar of marshmallow cream that needed using up so that is what I used the other day.  In all honesty afterwards I wished that I had made the mousseline buttercream \"marshmallow cream\" instead . . . but . . . oh well.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 490px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/whoopiepies012.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey still went down a treat.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 397px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/whoopiepies013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Whoopie Pies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes six 3 1\/2 inch whoopie pies\u003Cbr \/\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/whoopie-pies\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMore  like little chocolate cake sandwiches rather than cookies, I don't know  anyone that doesn't love these.\u003Cbr \/\u003E\u003Cbr \/\u003E1.5 ounces dark chocolate (at  least 60% cacao) chopped\u003Cbr \/\u003E4.2 ounces dark brown muscovado sugar (1\/2  cup firmly packed)\u003Cbr \/\u003E1 large egg, at room temperature\u003Cbr \/\u003E2 TBS canola  or safflower oil, room temperature\u003Cbr \/\u003E2 TBS butter, room temperature\u003Cbr \/\u003E125g  flour (1 cup plus 1 1\/2 TBS)\u003Cbr \/\u003E18g cocoa powder (3 TBS plus 2 tsp)\u003Cbr \/\u003E1\/2  tsp baking powder\u003Cbr \/\u003E1\/2 tsp baking soda\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E4 fluid  ounces of buttermilk  (1\/2 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the marshmallow filling:\u003Cbr \/\u003E\u003Cbr \/\u003E50g  sugar (1\/4 cup)\u003Cbr \/\u003E2 TBS corn syrup or golden syrup\u003Cbr \/\u003E1 TBS water\u003Cbr \/\u003E1  large egg white, at room temperature\u003Cbr \/\u003E1\/8 tsp cream of tartar\u003Cbr \/\u003E1  TBS unsalted butter\u003Cbr \/\u003E1\/2 tsp vanilla extract\u003Cbr \/\u003E4 ounces of butter,  slightly softened (1\/2 cup)\u003Cbr \/\u003E1\/5 ounces of icing sugar, sifted (1\/4  cup plus 2 TBS)\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F.  Butter two  baking sheets.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the chocolate into a  microwaveable bowl and melt it in the microwave, stirring every 15  seconds, or place it in the top of a double boiler, set over hot, not  simmering water, stirring often.  Remove from the heat and set aside to  cool until it is no longer warm to the touch but still fluid.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk  together the flour, cocoa, baking powder, baking soda and salt.  Sift  to remove any lumps.\u003Cbr \/\u003E\u003Cbr \/\u003ECream together the brown sugar, egg, oil  and butter with an electric mixer until smooth and pale in colour.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd  the dry ingredients to the creamed mixture alternately with the  buttermilk, scraping the sides of the bowl as needed, and beating only  until just incorporated, starting on low speed  and raising it only to  medium speed.  Scoop out in 2 TBS rounds onto the prepared baking  sheets, leaving lots of space in between.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 8 to 10  minutes, rotating the pans halfway through the baking time.  They are  done when the tops spring back when lightly touched in the centre.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove  the cakes to wire racks to cool.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the marshmallow  filling:  Have a pint glass heatproof measure ready.  In a small heavy  saucepan, combine the sugar, cornsyrup and water. Stir until all the  sugar is moistened.  Heat, stirring constantly, until the sugar is  dissolved, and the mixture is bubbling.  Stop stirring and turn out the  burner.  If using an electric range, remove the pan from the heat  altogether.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat the egg white  in a mixing bowl, on high speed  until foamy.  Add the cream of tartar and continue to beat until stiff  peaks form with the beater is raised slowly.  Increase the temperature  under the sugar syrup and boil until an instant read thermometer reads  120*C\/248*F.  Immediately transfer the sugar syrup to the glass measure  to stop the cooking.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat the syrup into the meringue in a steady  stream, trying to avoid letting the syrup hit the beaters as they will  spin it onto the sides of the bowl.  Lower the sped slightly and  continue to beat until the outside of the bowl no longer feels hot.   Beat in the 1 TBS of butter until smooth and then beat in the vanilla.   Chil for 9 to 10 minutes, until it is cool, but still soft.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a  clean bowl, beat the 4 ounces of butter along with the powdered sugar  until soft and creamy.  Increase the speed to high and beat until the  mixture is very light in texture.  Lowser the speed to medium and add  all the meringue, beating it in until incorporated and the buttercream  is smooth.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace about 3 gently roundes tablespoons of cream  between two cakes to make a sandwich, pressing down slightly so that the  cream reaches the edges of the cakes.   Repeat with the remaining  cakes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 402px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/whoopiepies014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003Eand then . . . they were gone."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1415134140070031251\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/whoopie-pies.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1415134140070031251"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1415134140070031251"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/whoopie-pies.html","title":"Whoopie Pies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6473424040179590075"},"published":{"$t":"2010-03-13T04:00:00.000+00:00"},"updated":{"$t":"2010-03-13T04:00:00.528+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"}],"title":{"type":"text","$t":"Jam Doughnut Muffins"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 352px; height: 390px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/donutmuffins2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E(Just look at the beautiful crown on those babies!!)\u003Cbr \/\u003E\u003Cbr \/\u003EHere in the UK, tomorrow is Mothering Sunday.  That special Sunday during the year when Mothers all over the United Kingdom get spoiled and cosseted by the families that love them 0h-so-very-much!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 450px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/donutmuffins3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy children are over in Canada, so they don't actually realize that this is Mothering Sunday as the North American one falls on the second Sunday in May, but no worries . . . that just means that I get to celebrate it twice!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 464px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/donutmuffins4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETodd always spoils me to death on the March one . . . and my kiddies spoil me to death again in May.\u003Cbr \/\u003E\u003Cbr \/\u003EYes, lucky \u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003Eis\u003C\/span\u003E my middle name!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 395px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/donutmuffins6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI always like to bake something special for Mothering Sunday.  Something special that I normally wouldn't have any other time of the year.  Ok, so these are good any time at all, not just on special days . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 348px; height: 385px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/donutmuffins5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBut I guarantee if you bake them tomorrow morning for your mum . . . she'll love you to pieces!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 371px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/donutmuffins7.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey are guaranteed to bring you extra brownie points and put you in her good books for at least the rest of the year, and next year . . .\u003Cbr \/\u003E\u003Cbr \/\u003EShe'll be wanting you to bake some more!  (Don't worry, I'm sure she won't mind sharing them!  Mum's that are worth baking muffins for are always the sharing kind of mum's for sure!!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 375px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/donutmuffins9.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Jam Doughnut Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 12\u003Cbr \/\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/jam-doughnut-muffins\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll the flavours of a delicious jam doughnut without any of the faff of frying.  We love these!\u003Cbr \/\u003E\u003Cbr \/\u003Emelted butter for greasing the muffin tin\u003Cbr \/\u003E10 ounces plain flour\u003Cbr \/\u003E1 TBs baking powder\u003Cbr \/\u003Epinch salt\u003Cbr \/\u003E4 ounces caster sugar\u003Cbr \/\u003E1\/2 of a grated nutmeg (more or less as desired)\u003Cbr \/\u003E4 ounces caster sugar\u003Cbr \/\u003E2 eggs, beaten\u003Cbr \/\u003E7 fluid ounces milk\u003Cbr \/\u003E3 ounces butter, melted and cooled\u003Cbr \/\u003E1 tsp vanilla extract\u003Cbr \/\u003E4 TBS strawberry or raspberry jam\u003Cbr \/\u003ETo finish:\u003Cbr \/\u003E4 ounces butter melted\u003Cbr \/\u003E6 ounces granulated sugar\u003Cbr \/\u003E1 TBS ground cinnamon\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F.  Butter a 12 cup medium muffin tin.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ESift together the flour, baking powder, and salt.  Whisk in the caster sugar and nutmeg.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat together the eggs, milk and cooled butter.  Stir all at once into the flour mixture, mixing only until just combined.  Do not overmix.\u003Cbr \/\u003E\u003Cbr \/\u003ESpoon half of the batter into each of the prepared muffin cups.  Top each with a teaspoon of jam, making sure it doesn't touch the sides.  Spoon the remaining batter over top.  Bake in the heated oven for about 20 minutes, until well risen and golden brown and firm to the touch.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the muffins are baking prepare the finishing touches.  Melt the butter in a bowl.  Set aside.  Whisk the sugar and cinnamon together in another bowl.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen the muffins are baked, leave to cool in the tins for about 5 minutes.  Remove one at a time and dip the tops of each muffin into the melted butter and then roll them into the cinnamon sugar.  Serve warm with a nice hot cuppa.\u003Cbr \/\u003E\u003Cbr \/\u003E(Any leftovers can be reheated in the microwave for several seconds.)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6473424040179590075\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/jam-doughnut-muffins.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6473424040179590075"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6473424040179590075"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/jam-doughnut-muffins.html","title":"Jam Doughnut Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6304894132490502078"},"published":{"$t":"2010-03-11T04:00:00.001+00:00"},"updated":{"$t":"2010-03-11T04:00:01.096+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Chocolate Chip Shortbread"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 358px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolate-chips.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EShortbread is one of those most delicious of things that it can easily become quite addictive . . . buttery and short textured, with just the right amount of sweetness so as not to be cloying, it quite readily accepts additional flavours . . . without them clashing . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 411px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolatechipshortbreads001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETasty things like candied ginger . . . glace cherries . . . toasted nuts . . . chocolate chips . . . . ahhh . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 389px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolatechipshortbreads002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EChocolate Chips!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 423px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolatechipshortbreads003.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMost certainly inspired, these are absolutely fabulous.  I am wondering now why I didn't think to add some toasted pecans and then mini marshmallows . . . I guess it would have been Rocky Road Shortbread then . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 398px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolatechipshortbreads005.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd even \u003Cspan style=\"font-style: italic;\"\u003Emore\u003C\/span\u003E addictively scrummy . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 414px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolatechipshortbreads006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003Ebut never mind . . . there's always the next time.  ☺\u003Cbr \/\u003E\u003Cbr \/\u003EYou may want to keep these under lock and key . . . if they last even that long.  They'll be so incredibly popular that they are bound to disappear in the blink of an eye!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 423px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolatechipshortbreads007.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhat a shame . . . you'll just have to make them again, I guess . . .\u003Cbr \/\u003E\u003Cbr \/\u003Eand again . . . and again . . .  and . . . again!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 377px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolatechipshortbreads008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESome hints for making moreishly addictive shortbreads:  Use ONLY butter, there are no substitutes.  Do NOT overbake.  The biscuits should be a pale golden colour, NOT golden brown. Work quickly and do NOT overwork the dough.  The heat from your hands can easily turn it oily. Use ONLY your fingertips and just work the dough until it begins to come together.  Use a LIGHT hand when patting it into the pan also.  They can also be rolled out and cut like sugar cookies, but again, try only to re-roll them as little as possible.\u003Cbr \/\u003E\u003Cbr \/\u003EGo on . . . take a bite.  You know you want to!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 409px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chocolatechipshortbreads010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Chocolate Chip Shortbread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-chip-shortbread\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious buttery shortbread biscuit, topped with lovely semi sweet chocolate chips.  Mmmm . . . the perfect thing to go with your afternoon cuppa!\u003Cbr \/\u003E\u003Cbr \/\u003E4 ounces plain flour\u003Cbr \/\u003E2 ounces cornflour\u003Cbr \/\u003E2 ounces golden caster sugar\u003Cbr \/\u003E4 ounces cold butter, diced\u003Cbr \/\u003E(plus extra for buttering the pan)\u003Cbr \/\u003E2 ounces semi sweet chocolate chips\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 160*C\/325*F.  Butter a 9 inch loose bottomed tart tin.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ESift the flour and cornflour into a bowl.  Whisk in the sugar.  Drop in the butter and rub it in with your fingertips until the mixture starts to bind together.  Turn into the prepared pan and press evenly over the base with your fingertips, smoothing it out as evenly as possible.  Prick all over with a fork.  Sprinkle the chocolate chips over the surface and then press them lightly into the dough.\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the heated oven for 25 to 40 minutes, or until cooked, but not browned.  Immediately mark into 8 portions with a sharp knife.  Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6304894132490502078\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/chocolate-chip-shortbread.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6304894132490502078"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6304894132490502078"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/03\/chocolate-chip-shortbread.html","title":"Chocolate Chip Shortbread"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7139474345027125973"},"published":{"$t":"2010-02-22T04:00:00.001+00:00"},"updated":{"$t":"2010-02-22T04:00:01.579+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Lemon Curd and a darned good Lemon Drizzle Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 343px; height: 328px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemons1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs I have said many times in the past, I love lemons.  They have to be one of my favourite of all fruits.  If I had to choose between chocolate cake and lemon cake, I'd be hard pressed to choose, but I think in the end . . . lemon would overcome.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 344px; height: 276px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/2008_06_02-reamer2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just love their fresh clean flavour and that lovely tang.  I found myself this weekend having bought far too many lemons.  (I have a tendancy to pick up a mesh bag of them almost every time I go to the shops.  They come in ever so handy.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 395px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemoncurdanddrizzlecake002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENot a problem though as I also fancied some delicious homemade lemon curd.  There is nothing as tasty as homemade lemon curd and it's not as hard to make as some would suppose.\u003Cbr \/\u003E\u003Cbr \/\u003ESome handy hints for lemons.  Keep them at room temperature and you will get far more juice from them than if you keep them in the fridge.  Also give them a good roll between the palm of your hand and the counter top before juicing, and you'll get absolutely the  most juice that you possibly can from them!  I Love my wooden lemon juicer.  It works like a charm and I would not be without one now!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 440px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemoncurdanddrizzlecake007.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBack to Lemon Curd.   This recipe makes rather a lot, but it is such a wonderful thing to have in the fridge.  I use it all the time.  It is just wonderful spread on warm scones and bread, in between cake layers, on top of ginger biscuits, in crisp pastry tart shells . . . or just spooned out of the jar.  Yummo!  I am a glutton through and through I do believe!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 366px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemoncurdanddrizzlecake009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOf course you can also pack it into jars and gift a few of your friends with some of it.  They'll love you for it forever, I guarantee!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 347px; height: 415px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemoncurdanddrizzlecake016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Lemon Curd*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes about 3 cups\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-curd\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOnce you have had proper homemade lemon curd, you will never want to buy ready made again.  The fresh made stuff is delicious, and very easy to make.  It's a good way of getting rid of that glut of lemons you may have!  It's delicious spread on bread, scones or muffins.  I love it spread between thin ginger thins and topped with whipped cream, or as a tasty filling in a nice sponge cake.\u003Cbr \/\u003E\u003Cbr \/\u003E1 TBS finely grated lemon zest plus 2 tsp of the same\u003Cbr \/\u003E8 fluid ounces (1 cup) fresh lemon juice\u003Cbr \/\u003E265g caster sugar (approx 1 1\/3 cups)\u003Cbr \/\u003E4 large free range eggs\u003Cbr \/\u003E6 ounces unsalted butter (3\/4 cup)\u003Cbr \/\u003Eplus 2 TBS, all cut into TBS sized pieces\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 494px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemoncurdanddrizzlecake018.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the zest, lemon juice, sugar, eggs and a pinch of salt together in a heavy 2 litre saucepan.  Add the butter all at once and then cook over moderately low heat, whisking constantly until the curd is thick enough to hold the marks of the whisk and the first bubbles appear and break the surface.  This should take about 10 minutes.  Immediately pour through a fine sieve into a bowl.  Cover and chill before use.  This should keep, covered and in the fridge for about 1 week.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 482px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemoncurdanddrizzlecake010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHere's another delicious use for some of that Lemon curd.  A tasty Lemon Drizzle Cake.  mmm . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 427px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemoncurdanddrizzlecake012.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Lemon Drizzle Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one loaf sized cake\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-drizzle-cake-1\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis has to be one of the easiest cakes ever.  You just bung everything into a food processor and blitz.  Quick, easy and oh so very delicious!!\u003Cbr \/\u003E\u003Cbr \/\u003E140g self raising flour (1 cup)\u003Cbr \/\u003E4 ounces butter (1\/2 cup)\u003Cbr \/\u003E115g caster sugar (2\/3 cup)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E2 dessertspoons of lemon curd\u003Cbr \/\u003Ethe grated zest of one lemon\u003Cbr \/\u003E\u003Cbr \/\u003EFor the topping:\u003Cbr \/\u003Ethe juice of  1\/2 lemon\u003Cbr \/\u003E2 TBS caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 401px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemoncurdanddrizzlecake023.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F.  Butter a loaf tin and line with greaseproof paper.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPut all the cake ingredients into a food processor.  Blend together for 2 minutes.  Scrape mixture into the prepared tin and bake for 30 to 35 minutes or until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the cake is still warm, and before turning it out of the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat, and pour this mixture over top evenly.  Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 398px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemoncurdanddrizzlecake025.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd of course, there is nothing tastier than a fresh piece of Lemon Drizzle Cake with a huge dollop of lemon curd spread over the top of it.  Oh, my . . . I must have surely died and gone to heaven . . . ."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7139474345027125973\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/02\/lemon-curd-and-darned-good-lemon.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7139474345027125973"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7139474345027125973"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/02\/lemon-curd-and-darned-good-lemon.html","title":"Lemon Curd and a darned good Lemon Drizzle Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"27"}}]}});