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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\/-\/feeding+the+missionaries?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/feeding%20the%20missionaries"},{"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":{"$t":"25"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6083956177042201065"},"published":{"$t":"2017-01-26T04:00:00.000+00:00"},"updated":{"$t":"2017-01-26T04:00:24.986+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"After School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Anzac Biscuits\/Cookies"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ud27P_PRD8I\/WIiPq2EfA0I\/AAAAAAAAsQA\/2dqD7hD3hBEoqC8lsvLqebqsFPaOsspGACLcB\/s1600\/DSCN0665.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-ud27P_PRD8I\/WIiPq2EfA0I\/AAAAAAAAsQA\/2dqD7hD3hBEoqC8lsvLqebqsFPaOsspGACLcB\/s400\/DSCN0665.JPG\" width=\"391\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe have an Elder serving us here in the Chester Ward area at the moment from Australia. Elder Van Dyken.\u0026nbsp; As you know I love to feed the missionaries and help them out whenever I can. \u0026nbsp; Last Friday Elder Van Dyken and Elder Allen were sweet enough to bring us a meal because they knew that Todd might not be feeling well after his procedure on Thursday, and so I thought I would do something for them in return.\u0026nbsp; I was always taught that you never give back a dish empty and so I decided to bake them some Azac Biscuits (cookies) in honor of Australia day which is on the 26th of January.\u0026nbsp; (Today as you read this.)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-GG88TSMmjVM\/WIiPsiHW2tI\/AAAAAAAAsQE\/ka9IS-5vSi8HqMF7Tr10Mh2JAMoON9FRQCLcB\/s1600\/DSCN0666.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"356\" src=\"https:\/\/3.bp.blogspot.com\/-GG88TSMmjVM\/WIiPsiHW2tI\/AAAAAAAAsQE\/ka9IS-5vSi8HqMF7Tr10Mh2JAMoON9FRQCLcB\/s400\/DSCN0666.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAn Anzac biscuit is a sweet, hard tack biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water, and (optionally) desiccated coconut.\u0026nbsp; I have never made them before and so I turned to a Donna Hay Recipe to make mine, courtesy of \u003Ca href=\"http:\/\/blog.domayneonline.com.au\/donna-hays-anzac-biscuits\/\" target=\"_blank\"\u003E\u003Cb\u003EDomayne Online\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Xk_q50CWVg4\/WIiPqqv9NwI\/AAAAAAAAsP8\/NLpEnUCABwgzAdiy-JExIYZczGK6zO_pACLcB\/s1600\/DSCN0667.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"367\" src=\"https:\/\/3.bp.blogspot.com\/-Xk_q50CWVg4\/WIiPqqv9NwI\/AAAAAAAAsP8\/NLpEnUCABwgzAdiy-JExIYZczGK6zO_pACLcB\/s400\/DSCN0667.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI wasn't quite sure what to expect, never having ever tasted an Anzac Biscuit or baked one in the past, but I went with the recipe and was well pleased with the results.\u0026nbsp; They are kind of like a flat round flapjack. \u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-MJXMsKyfzaw\/WIiQDQeOQNI\/AAAAAAAAsQQ\/2MQdOcRbs0kDWaGr2f25EuNKWTw12h3-wCLcB\/s1600\/DSCN0668.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"385\" src=\"https:\/\/3.bp.blogspot.com\/-MJXMsKyfzaw\/WIiQDQeOQNI\/AAAAAAAAsQQ\/2MQdOcRbs0kDWaGr2f25EuNKWTw12h3-wCLcB\/s400\/DSCN0668.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSweet, buttery and oaty\u0026nbsp; . . .\u0026nbsp; crisp at the edges and chewy in the middle.\u0026nbsp; They reminded me a lot of Aunt Fern's Cookies, which is an oatmeal\/coconut cookie I have been baking for years and years, the original recipe having been one borrowed from my ex-husband's Aunt Fern. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-BQP75mbzFco\/WIiQDYSZ8OI\/AAAAAAAAsQM\/udQykj6UGRwE9bj9qgAqt2N7ZcwtngecgCLcB\/s1600\/DSCN0669.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-BQP75mbzFco\/WIiQDYSZ8OI\/AAAAAAAAsQM\/udQykj6UGRwE9bj9qgAqt2N7ZcwtngecgCLcB\/s400\/DSCN0669.JPG\" width=\"379\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI can't believe that I have never shown you those either! \u0026nbsp; They are fabulous.\u0026nbsp; I will have to bake some one day for y'all!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-BxGp3ccSP4k\/WIiQKmeMBuI\/AAAAAAAAsQY\/b9KXrtTROFYCgYAosYET7wdJv4CyTYb-QCLcB\/s1600\/DSCN0670.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"369\" src=\"https:\/\/2.bp.blogspot.com\/-BxGp3ccSP4k\/WIiQKmeMBuI\/AAAAAAAAsQY\/b9KXrtTROFYCgYAosYET7wdJv4CyTYb-QCLcB\/s400\/DSCN0670.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe messaged the Elders yesterday to tell them we had their container for them, and they happened to be right in the neighborhood\u0026nbsp; so they popped by the house and were thrilled to pieces to get the cookies.\u0026nbsp; They each had to try one right away, with a glass of cold milk.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-rfivnU0KxqI\/WIiQc2rd4dI\/AAAAAAAAsQo\/6b-fJzwFbfQCqi5fkCMfkI3IG_Vfwgz_ACLcB\/s1600\/DSCN0674.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"394\" src=\"https:\/\/4.bp.blogspot.com\/-rfivnU0KxqI\/WIiQc2rd4dI\/AAAAAAAAsQo\/6b-fJzwFbfQCqi5fkCMfkI3IG_Vfwgz_ACLcB\/s400\/DSCN0674.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nElder VanDyken was particularly thrilled because they reminded him of home.\u0026nbsp; I was happy about that.\u0026nbsp;\u0026nbsp; They left here with big smiles on their faces.\u0026nbsp; I love it when that happens!\u0026nbsp; It was a happy co-incidence that it just happened to be Australia Day.\u0026nbsp; I didn't plan it that way, but I am happy when things like that happen also!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FOBQsnHIIbw\/WIiQeknnTtI\/AAAAAAAAsQs\/jOpvfl9ggl4z1BCg1ynZaXSGX2jiLcJmwCLcB\/s1600\/DSCN0677.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-FOBQsnHIIbw\/WIiQeknnTtI\/AAAAAAAAsQs\/jOpvfl9ggl4z1BCg1ynZaXSGX2jiLcJmwCLcB\/s400\/DSCN0677.JPG\" width=\"389\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Anzac Biscuits*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 3 dozen\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/anzac-biscuits\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nSweet, coconutty, oaty, buttery and chewy.\u0026nbsp; Love these!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n180g old fashioned rolled oats (2 cups)\u003C\/div\u003E\n150g plain flour (generous 1 cup all purpose)\u003C\/div\u003E\n150g caster sugar (2\/3 cup superfine)\u003C\/div\u003E\n60g dessicated unsweetened coconut (3\/4 cup)\u003C\/div\u003E\n115g golden syrup (1\/3 cup)\u003C\/div\u003E\n125g of unsalted butter (1\/2 cup)\u003C\/div\u003E\n1 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n2 TBS hot water\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp; Have ready several baking sheets which you have lined with greaseproof paper.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n together the oats, flour, sugar and coconut in a bowl. Heat the butter \nand golden syrup over low heat to melt the butter.\u0026nbsp; Dissolve the soda in\n the hot water.\u0026nbsp; Add to the butter mixture.\u0026nbsp; Pour over the oat mixture \nand mix well to combine.\u0026nbsp; Roll TBS of the mixture into balls and place \nonto the baking sheets, leaving plenty of room to spread.\u0026nbsp; Flatten \nlightly with your fingers to about 1\/3 inch height.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake \nfor 8 to 10 minutes until golden brown.\u0026nbsp; Allow to cool on the baking \nsheets for 5 minutes before scooping off onto wire racks to cool \ncompletely.\u0026nbsp; Store in an airtight container.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-RpAQxJbr_e0\/WIiQjD80dXI\/AAAAAAAAsQw\/PIDVKKaPOSguvihR8g-EarnXnyZU_j3JgCLcB\/s1600\/DSCN0678.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"233\" src=\"https:\/\/4.bp.blogspot.com\/-RpAQxJbr_e0\/WIiQjD80dXI\/AAAAAAAAsQw\/PIDVKKaPOSguvihR8g-EarnXnyZU_j3JgCLcB\/s400\/DSCN0678.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI hope you will give these a go.\u0026nbsp; I think you will agree that they are very tasty indeed!\u0026nbsp; Happy Australia Day!\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6083956177042201065\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/anzac-biscuitscookies.html#comment-form","title":"18 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6083956177042201065"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6083956177042201065"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/anzac-biscuitscookies.html","title":"Anzac Biscuits\/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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-ud27P_PRD8I\/WIiPq2EfA0I\/AAAAAAAAsQA\/2dqD7hD3hBEoqC8lsvLqebqsFPaOsspGACLcB\/s72-c\/DSCN0665.JPG","height":"72","width":"72"},"thr$total":{"$t":"18"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2325583009812699200"},"published":{"$t":"2016-12-12T04:00:00.000+00:00"},"updated":{"$t":"2016-12-12T06:19:49.915+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meatballs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"}],"title":{"type":"text","$t":"Sweet and Sour Meatballs"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-N8G0FRnNJqI\/WELXDkzsb-I\/AAAAAAAAbU4\/a8SDh7aWKIsKizpgHS8lEgrmKjANiDlxQCLcB\/s1600\/DSCN9983.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"363\" src=\"https:\/\/1.bp.blogspot.com\/-N8G0FRnNJqI\/WELXDkzsb-I\/AAAAAAAAbU4\/a8SDh7aWKIsKizpgHS8lEgrmKjANiDlxQCLcB\/s400\/DSCN9983.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe had the Missionary Elders for supper about a week ago now I guess.\u0026nbsp; I really like to feed them and I like to serve them things which are a big different than what they might get in other people's homes.\u0026nbsp; I never cook a roast dinner for them.\u0026nbsp; I figure they get enough of them, and I know they are greateful for every meal they get, but I like to treat them to something a bit different like these Sweet and Sour Meatballs, which I have to tell you, went down a real treat!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4J5evdJ0xUE\/WELXK-_LRXI\/AAAAAAAAbVA\/lN2dRk4rs18ws6Gp-E9_j7Uup35M4eTLwCLcB\/s1600\/DSCN9984.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-4J5evdJ0xUE\/WELXK-_LRXI\/AAAAAAAAbVA\/lN2dRk4rs18ws6Gp-E9_j7Uup35M4eTLwCLcB\/s400\/DSCN9984.JPG\" width=\"378\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI make my meatballs with both minced pork and beef and a combination of seasonings, egg, milk and dry bread crumbs.\u0026nbsp; You could use instant gluten free oats instead of bread crumbs for those who are gluten intolerant to make a gluten free dish.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-x5STTUdwhD0\/WELXKJ1M-BI\/AAAAAAAAbU8\/Z9DcfffmAHw-xu99CoBI4M_leVweg0nMgCLcB\/s1600\/DSCN9985.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"382\" src=\"https:\/\/4.bp.blogspot.com\/-x5STTUdwhD0\/WELXKJ1M-BI\/AAAAAAAAbU8\/Z9DcfffmAHw-xu99CoBI4M_leVweg0nMgCLcB\/s400\/DSCN9985.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI don't like to fry my meatballs.\u0026nbsp; This only creates mess and adds fat.\u0026nbsp; I bake them on a baking tray.\u0026nbsp; If you wanted to you could do this part the day before and just finish everything off when you were ready to cook the finished dish for a really quick entree. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-NBK224ckkqY\/WELXSvGhhvI\/AAAAAAAAbVE\/wXlla9gCvjQ-uk2HjXR7Y-YckRHWwcWaQCLcB\/s1600\/DSCN9986.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"390\" src=\"https:\/\/4.bp.blogspot.com\/-NBK224ckkqY\/WELXSvGhhvI\/AAAAAAAAbVE\/wXlla9gCvjQ-uk2HjXR7Y-YckRHWwcWaQCLcB\/s400\/DSCN9986.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe sauce is really delicious\u0026nbsp; . . .\u0026nbsp; with pineapple juice, tomato ketchup, soy sauce, rice wine vinegar and brown sugar . . .\u0026nbsp; I also add a bit of hot sauce for some snap.\u0026nbsp; I use Siracha because it has some garlic in it, and I add pineapple chunks for an extra fruity touch.\u0026nbsp;\u0026nbsp; The meatballs are baked for a short time in this sauce until they are really nicely glazed.\u0026nbsp; YUM!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ZJR4nepBqdA\/WELXo1HAhyI\/AAAAAAAAbVQ\/mL7r03UhAp0D29u9XnIVFaIMtiK92xf1QCLcB\/s1600\/DSCN9987.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"368\" src=\"https:\/\/4.bp.blogspot.com\/-ZJR4nepBqdA\/WELXo1HAhyI\/AAAAAAAAbVQ\/mL7r03UhAp0D29u9XnIVFaIMtiK92xf1QCLcB\/s400\/DSCN9987.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAltogether this is one very delicious dish and always goes down a real treat with anyone I make it for.\u0026nbsp; You can serve it with either plain steamed rice or fried rice.\u0026nbsp; I make my own\u003Ca href=\"https:\/\/theenglishkitchen.blogspot.co.uk\/2016\/01\/friday-fried-rice.html\" target=\"_blank\"\u003E\u003Cb\u003E fried rice \u003C\/b\u003E\u003C\/a\u003Eand that is what I did on the day.\u0026nbsp; They loved the whole combination!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-kWObx4uFH1I\/WELXlSfqIcI\/AAAAAAAAbVI\/nrYtCQ0oG2A0DRMt430vaI6crHx6ZhD5QCLcB\/s1600\/DSCN9988.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"386\" src=\"https:\/\/4.bp.blogspot.com\/-kWObx4uFH1I\/WELXlSfqIcI\/AAAAAAAAbVI\/nrYtCQ0oG2A0DRMt430vaI6crHx6ZhD5QCLcB\/s400\/DSCN9988.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sweet and Sour Meatballs*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sweet-and-sour-meatballs-3\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nA sweet and tangy sauce with tender meatballs.\u0026nbsp; I like to serve this with my homemade fried rice, but plain rice is also good.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the sauce:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n510ml pineapple juice (2 14 cups\u003C\/div\u003E\n100g soft light brown sugar (1\/2 cup Packed)\u003Cbr \/\u003E\n120ml rice wine vinegar (1\/2 cup)\u003C\/div\u003E\n4 TBS tomato ketchup\u003C\/div\u003E\n1 TBS soy sauce\u003C\/div\u003E\n1 TBS cornflour (cornstarch)\u003C\/div\u003E\n1 TBS hot sauce (I like Siracha)\u003C\/div\u003E\n1 cup drained tinned or fresh pineapple chunks\u003C\/div\u003E\na handful of spring onions, finely sliced (about 6)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EFor the meatballs:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n3\/4 pound lean ground beef\u003C\/div\u003E\n\u003Cdiv\u003E\n3\/4 pound lean ground pork\u003C\/div\u003E\n\u003Cdiv\u003E\n60g fine dry bread crumbs (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp garlic powder (not salt)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp onion powder (not salt)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 large free range egg beaten with 120ml milk (1\/2 cup milk)\u003C\/div\u003E\n1 TBS dry parsley flakes\u003Cbr \/\u003E\n\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\/-2WxJE4GuFw0\/WELXtDIDzCI\/AAAAAAAAbVU\/G2wcQY5BH3ky0WDBi-ValRhW6VrtahElgCLcB\/s1600\/DSCN9989.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"350\" src=\"https:\/\/2.bp.blogspot.com\/-2WxJE4GuFw0\/WELXtDIDzCI\/AAAAAAAAbVU\/G2wcQY5BH3ky0WDBi-ValRhW6VrtahElgCLcB\/s400\/DSCN9989.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFirst make the meatballs.\u0026nbsp; preheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Butter a large baking tray really well.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix\n all of the ingredients together well with your hands.\u0026nbsp; Shape into 1 \ninch balls.\u0026nbsp; Place 1 inch apart on the baking sheet.\u0026nbsp;\u0026nbsp; Bake in the \npreheated oven for about 20 minutes until golden brown.\u0026nbsp; Take out of the\n oven and set aside.\u0026nbsp; Turn the oven down to 180*C\/350*F\/ gas mark 4. \nPlace the meatballs into a casserole dish.\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nWhisk \n450ml (2 cups) of the pineapple juice together in a saucepan along with \nthe brown sugar, ketchp and soy sauce.\u0026nbsp; Heat gently.\u0026nbsp; Whisk together the\n remaining pineapple juice and the cornflour.\u0026nbsp; Whisk this into the hot \nmixture and cook, whisking constantly until the mixture bubbles and \nbegins to thicken. \u0026nbsp; Stir in the pineapple and hot sauce.\u0026nbsp; Pour this \nover the meatballs in the casserole dish, turning them to coat them well\n and mix all together.\u0026nbsp; Bake in the heated oven for 35 to 40 minutes, \nstirring every 10 minutes or so until the sauce has nicely thickend and \ncoated the meatballs well with a glaze and the meatballs are cooked \nentirely through. \u0026nbsp; Scatter with the spring onions and serve. \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bw4zNw-YI68\/WELYBib-B5I\/AAAAAAAAbVg\/OoOaprIztdkdE7l9BbDDWke_GfXLgy3FwCLcB\/s1600\/DSCN9990.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"367\" src=\"https:\/\/1.bp.blogspot.com\/-bw4zNw-YI68\/WELYBib-B5I\/AAAAAAAAbVg\/OoOaprIztdkdE7l9BbDDWke_GfXLgy3FwCLcB\/s400\/DSCN9990.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\nI often will make these meatballs ahead and freeze them\u0026nbsp; on a baking sheet I have lined with cling film.\u0026nbsp; I double or triple the recipe.\u0026nbsp; Once frozen you can pack them into zip lock baggies, in meal size portions,\u0026nbsp; and keep them frozen and ready to take out whenever you need them.\u0026nbsp; Just add to the sauce, bang into the oven and cook until the meatballs are heated through and everything is scrummy delish!\u003Cbr \/\u003E\nBon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2325583009812699200\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/sweet-and-sour-meatballs.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2325583009812699200"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2325583009812699200"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/sweet-and-sour-meatballs.html","title":"Sweet and Sour Meatballs"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-N8G0FRnNJqI\/WELXDkzsb-I\/AAAAAAAAbU4\/a8SDh7aWKIsKizpgHS8lEgrmKjANiDlxQCLcB\/s72-c\/DSCN9983.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3045748709871276841"},"published":{"$t":"2016-08-07T04:00:00.002+01:00"},"updated":{"$t":"2022-04-30T13:58:34.516+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"almonds"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"coconut"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gluten free"}],"title":{"type":"text","$t":"Flourless Almond, Coconut and Vanilla Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\"Flourless Almond, Coconut and Vanilla Cake\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8352_zpsumbprmid.jpg\" title=\"Flourless Almond, Coconut and Vanilla Cake\" width=\"637\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nOne of the young Elders we have here at the moment (male missionary) is a Coeliac. \u0026nbsp; He's from Sweden and I don't think he has long left on his mission.\u0026nbsp; We had them for tea last weekend and I baked him a special Gluten Free Almond, Coconut and Vanilla Cake for dessert.\u0026nbsp;\u003Cdiv\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe whole meal was gluten free of course.\u0026nbsp; Gluten free sausages with a gluten free onion gravy, mash,\u0026nbsp; vegetables, salad and this cake, with some tinned fruit and cream.\u0026nbsp; It went down a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Flourless Almond, Coconut and Vanilla Cake\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8353_zpsvc6ksush.jpg\" title=\"Flourless Almond, Coconut and Vanilla Cake\" width=\"573\" \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\nI couldn't really have any of the cake as it is quite high in sugar . . .\u0026nbsp; and fat for that matter, lotsa lotsa butter.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBut I did taste a very tiny sliver of it, just to make sure it was okay, and it was.\u0026nbsp; In fact it was moreishly okay!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Flourless Almond, Coconut and Vanilla Cake\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8354_zpspp0oluwz.jpg\" title=\"Flourless Almond, Coconut and Vanilla Cake\" width=\"629\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nDense and buttery with lovely almond and vanilla flavours\u0026nbsp; . . .\u0026nbsp; and that special touch of coconut as well . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMmmm . . .\u0026nbsp; coconut\u0026nbsp; . . .\u0026nbsp; almonds\u0026nbsp; . . .\u0026nbsp; mmmm . . .\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flourless Almond, Coconut and Vanilla Cake\" border=\"0\" height=\"637\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8360_zpsj8jdmftf.jpg\" title=\"Flourless Almond, Coconut and Vanilla Cake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;The little sliver I tasted was soooooo good!\u0026nbsp; I would have loved to have more, but I must behave.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERaspberries would have gone very well with this but we had tinned sliced peaches in juice instead . .\u0026nbsp; . and some cream for Todd and the lads.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flourless Almond, Coconut and Vanilla Cake\" border=\"0\" height=\"573\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8362_zpsbkdftewj.jpg\" title=\"Flourless Almond, Coconut and Vanilla Cake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI just had the peaches and was grateful for them . . .\u0026nbsp; with a dollop of plain Greek Yogurt.\u0026nbsp; I love Greek Yogurt.\u0026nbsp; In any case all of the men really enjoyed this.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI love that I was able to bake something for Elder Nilson that he could enjoy with abandon.\u0026nbsp; That made me very happy, and him happy too!\u0026nbsp;\u0026nbsp; It was such a simple thing to do, but very much appreciated.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flourless Almond, Coconut and Vanilla Cake\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8361_zpsycfr4heu.jpg\" title=\"Flourless Almond, Coconut and Vanilla Cake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Flourless Almond, Coconut and Vanilla Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8 to 10\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/flourless-almond-coconut-and-vanilla-cake\" target=\"_blank\"\u003EPrintable Recipe\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA gluten free cake for the coeliac in your life to enjoy.\u0026nbsp; A bit of fruit with this goes very nicely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n180g ground almonds (2 1\/4 cups)\u003C\/div\u003E\n60g dessicated coconut, unsweetened (2\/3 cup)\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n250g sugar (1 1\/3 cups)\u003C\/div\u003E\n4 large free range eggs, plus one egg yolk\u003C\/div\u003E\n1 1\/2 tsp vanilla extract\u003C\/div\u003E\n1\/4 tsp almond extract\u003C\/div\u003E\n200g unsalted butter, melted and cooled (7 ounces or 14 TBS)\u003C\/div\u003E\n2 heaped TBS of flaked almonds\u003C\/div\u003E\nIcing sugar to dust, optional\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Flourless Almond, Coconut and Vanilla Cake\" border=\"0\" height=\"578\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8364_zpsblzdq4eq.jpg\" title=\"Flourless Almond, Coconut and Vanilla Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n your oven to 180*C.\u0026nbsp; Butter a 9 inch round spring form cake tin and \nline the bottom and sides with baking paper.\u0026nbsp; Butter the paper.\u0026nbsp; Set \naside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the almonds, coconut, salt and sugar together \nin a bowl with a balloon whisk to totally combine, about 2 minutes.\u0026nbsp; \nWhisk the eggs, vanilla and almond extract together until well \nblended.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDrizzle the cooled butter into this mixture whilst whisking \nconstantly, to thoroughly combine.\u0026nbsp; Pour into the prepared tin.\u0026nbsp; It will\n be a very slack mixture.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESprinkle the flaked almonds over top.\u0026nbsp;\u0026nbsp;\u0026nbsp; \nPlace the tin on a baking tray and bake in the heated oven for 40 \nminutes, or until the top springs back when gently pressed.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flourless Almond, Coconut and Vanilla Cake\" border=\"0\" height=\"568\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8366_zpsxqh0hudl.jpg\" title=\"Flourless Almond, Coconut and Vanilla Cake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nCook the \ncake in the tin on a wire rack.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTip the cake out once \ncooled, removing the bottom of the tin and any paper.\u0026nbsp; Invert it onto a \nserving plate. Dust with icing sugar and serve.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flourless Almond, Coconut and Vanilla Cake\" border=\"0\" height=\"398\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8355_zpsaa0wlkk4.jpg\" title=\"Flourless Almond, Coconut and Vanilla Cake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nBon Appetit!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cp style=\"background-color: white; border: none; box-shadow: none; box-sizing: border-box; color: #4e4d4c; height: auto; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white; border: none; box-sizing: border-box; color: #4e4d4c; height: auto; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; outline: currentcolor none medium; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003E\u003Cspan style=\"font-family: inherit; font-size: small;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/a\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3045748709871276841\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/flourless-almond-coconut-and-vanilla.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3045748709871276841"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3045748709871276841"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/flourless-almond-coconut-and-vanilla.html","title":"Flourless Almond, Coconut and Vanilla 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":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5241181043422599158"},"published":{"$t":"2016-08-06T04:00:00.002+01:00"},"updated":{"$t":"2022-09-25T11:42:25.855+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Jammie Dodger White Chocolate Blondies"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-h9_j_6oPUAc\/V6S_hSiuPDI\/AAAAAAAAP7s\/v1WKzdQbTu4jlxI7sURgyqFU6fVccSz9ACLcB\/s1600\/DSCN8424.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Jammie Dodger White Chocolate Blondies\" border=\"0\" height=\"602\" src=\"https:\/\/2.bp.blogspot.com\/-h9_j_6oPUAc\/V6S_hSiuPDI\/AAAAAAAAP7s\/v1WKzdQbTu4jlxI7sURgyqFU6fVccSz9ACLcB\/w640-h602\/DSCN8424.JPG\" title=\"Jammie Dodger White Chocolate Blondies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe had the Missionary Sisters for tea last night and I wanted to bake them something really special for dessert that I knew they would go gaga over!\u0026nbsp; I adapted this recipe for Jammy Dodger White Chocolate Blondies\u0026nbsp; that I found on a blog called \u003Ca href=\"http:\/\/www.iheartkatiecakes.co.uk\/2016\/03\/jammy-dodger-white-chocolate-blondies.html\" target=\"_blank\"\u003E\u003Cb\u003EKatie Cakes\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOH.\u0026nbsp; MY.\u0026nbsp; GOODNESS!!!\u0026nbsp; Was this ever a great choice of what to make.\u0026nbsp; Hands down the most gorgeous thing I have baked this year!\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\/-xuv6-mV9-mo\/V6TA9vRuaYI\/AAAAAAAAP74\/5ytwzUfvd3ov1sOQsVdDNtfM8vXA-d7wACLcB\/s1600\/DSCN8426.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Jammie Dodger White Chocolate Blondies\" border=\"0\" height=\"568\" src=\"https:\/\/2.bp.blogspot.com\/-xuv6-mV9-mo\/V6TA9vRuaYI\/AAAAAAAAP74\/5ytwzUfvd3ov1sOQsVdDNtfM8vXA-d7wACLcB\/w640-h568\/DSCN8426.JPG\" title=\"Jammie Dodger White Chocolate Blondies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EImagine a delicious white chocolate blondie batter\u0026nbsp;  . . . spread in a pan and dolloped with spoonfuls of sweet strawberry jam . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FqhTkD3klY8\/V6TBozPLvrI\/AAAAAAAAP8A\/KfniCPHZGHY14alBOJVTzZwOwDPVJqgRQCLcB\/s1600\/DSCN8428.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Jammie Dodger White Chocolate Blondies\" border=\"0\" height=\"547\" src=\"https:\/\/1.bp.blogspot.com\/-FqhTkD3klY8\/V6TBozPLvrI\/AAAAAAAAP8A\/KfniCPHZGHY14alBOJVTzZwOwDPVJqgRQCLcB\/w640-h547\/DSCN8428.JPG\" title=\"Jammie Dodger White Chocolate Blondies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe jam swirled through the batter . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-yrvqPe18CAw\/V6TCPRdunlI\/AAAAAAAAP8I\/pD5gxcnTwxcU32DhOjy8iye2i1yBjgSUgCLcB\/s1600\/DSCN8429.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Jammie Dodger White Chocolate Blondies\" border=\"0\" height=\"554\" src=\"https:\/\/2.bp.blogspot.com\/-yrvqPe18CAw\/V6TCPRdunlI\/AAAAAAAAP8I\/pD5gxcnTwxcU32DhOjy8iye2i1yBjgSUgCLcB\/w640-h554\/DSCN8429.JPG\" title=\"Jammie Dodger White Chocolate Blondies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nTopped at intervals with moreish Jammy Dodger Biscuits\/Cookies . . .  and then baked in the oven until the batter is just barely set . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-GzYDsMOI2T4\/V6TDBZRlgZI\/AAAAAAAAP8Q\/1VU2EaULgN0FaTHSZzxMD20l0ptdFoBRgCLcB\/s1600\/DSCN8430.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Jammie Dodger White Chocolate Blondies\" border=\"0\" height=\"629\" src=\"https:\/\/2.bp.blogspot.com\/-GzYDsMOI2T4\/V6TDBZRlgZI\/AAAAAAAAP8Q\/1VU2EaULgN0FaTHSZzxMD20l0ptdFoBRgCLcB\/w640-h629\/DSCN8430.JPG\" title=\"Jammie Dodger White Chocolate Blondies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe end result being a blondie that is incredibly moist and sweet with sticky jam and studded with those lovely biscuits.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I am not sure what the biscuit equivalent would be in America  . . .  any jam filled double biscuit would do.  In Canada I think that the Peek Freen Jam cookies would work.  They just won't be as pretty . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-aWtVZVoTLcU\/V6TDq8XeNGI\/AAAAAAAAP8Y\/WQeMsUJaBkknQXoV8jmweRuZkoDjL0X_QCLcB\/s1600\/DSCN8431.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Jammie Dodger White Chocolate Blondies\" border=\"0\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-aWtVZVoTLcU\/V6TDq8XeNGI\/AAAAAAAAP8Y\/WQeMsUJaBkknQXoV8jmweRuZkoDjL0X_QCLcB\/w634-h640\/DSCN8431.JPG\" title=\"Jammie Dodger White Chocolate Blondies\" width=\"634\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis is one very delicious bake, that has you wanting just one more. These are almost dangerous to have in the house.  Seriously.  I am so glad that the girls were here to help make a huge dent in them.  Whew!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gpazBmusov8\/V6TES4ACesI\/AAAAAAAAP8k\/LAyVsxnoPpAkr_qWzFKjzisB269frSPzQCLcB\/s1600\/DSCN8432.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Jammie Dodger White Chocolate Blondies\" border=\"0\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-gpazBmusov8\/V6TES4ACesI\/AAAAAAAAP8k\/LAyVsxnoPpAkr_qWzFKjzisB269frSPzQCLcB\/w640-h554\/DSCN8432.JPG\" title=\"Jammie Dodger White Chocolate Blondies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Jammie Dodger White Chocolate Blondies*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 15\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/jammy-dodger-white-chocolate-blondies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is a deliciously different blonde brownie.\u0026nbsp; Once you melt the chocolate\n and start to beat in the eggs, you might think these are never going to\n come together, but persevere.\u0026nbsp; They will.\u0026nbsp; Using an electric mixer is \nkey at this point.\u0026nbsp; Also be sure to temper the eggs with a bit of the \nhot mixture first so you don't end up with scrambled eggs.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n175g unsalted butter (3\/4 cup)\u003C\/div\u003E\n250g white chocolate, chopped (1 1\/3 cup, or\u0026nbsp; 9 ounces)\u003C\/div\u003E\n250g caster sugar (1 1\/3 cups fine granulated)\u003C\/div\u003E\n3 large free range eggs\u003C\/div\u003E\n1 tsp vanilla extract\u003C\/div\u003E\n300g flour (2 cups plus 2 1\/2 TBS)\u003C\/div\u003E\n3 heaped TBS strawberry jam, loosened with a fork\u003C\/div\u003E\n11 Jammy Dodger biscuits (you can use any pretty jam filled cookies)\u003C\/div\u003E\n(Obviously Jammy Dodgers give you the nicest look)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 175*C\/ 365*F\/ gas mark 3.5.\u0026nbsp; Butter\u0026nbsp; 9 by 13 inch baking \ndish and line with paper, giving you an overhang to lift the squares out\n when cooled to cut.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt the butter and white chocolate \ntogether in a saucepan over very low heat, whisking constantly, until \nsmooth and combined.\u0026nbsp; (It might look curdled at this point, but \npersevere)\u0026nbsp;\u0026nbsp; Beat the eggs together in a measure and temper them with a \nbit of the hot mixture.\u0026nbsp;\u0026nbsp; Using an electric whisk, beat in the sugar, \nvanilla and eggs until combined and light in colour.\u0026nbsp; Fold in the flour \nwith a metal spoon until just combined.\u0026nbsp;\u0026nbsp; Pour into the prepared pan.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDrop\n the jam by teaspoonfuls over top of the batter, then swirl through \ndecoratively with a table knife.\u0026nbsp; Drop the Jammy Dodgers on top in a \ndecorative and neat manner.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 25 minutes until just set.\u0026nbsp;\u0026nbsp; Allow to cool completely before removing from the pan and cutting into squares to enjoy.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-1IhAU8mexAk\/V6TFAUKt6fI\/AAAAAAAAP8s\/E1je2oMM_FAPNlHw4rx3ylD8R_7OFpHJACLcB\/s1600\/DSCN8435.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Jammie Dodger White Chocolate Blondies\" border=\"0\" height=\"597\" src=\"https:\/\/3.bp.blogspot.com\/-1IhAU8mexAk\/V6TFAUKt6fI\/AAAAAAAAP8s\/E1je2oMM_FAPNlHw4rx3ylD8R_7OFpHJACLcB\/w640-h597\/DSCN8435.JPG\" title=\"Jammie Dodger White Chocolate Blondies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIf you only bake one thing this weekend, make it these.  You seriously won't regret it.  Your waistline might moan about it a bit, but the rest of you will be so happy you did, and so will your family!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ECpcXOND568\/V6TFsuXmq2I\/AAAAAAAAP8w\/5UWSY04jLP4TitoBAvMtV6OFKSbxFUHzQCLcB\/s1600\/DSCN8425.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Jammie Dodger White Chocolate Blondies\" border=\"0\" height=\"413\" src=\"https:\/\/1.bp.blogspot.com\/-ECpcXOND568\/V6TFsuXmq2I\/AAAAAAAAP8w\/5UWSY04jLP4TitoBAvMtV6OFKSbxFUHzQCLcB\/w640-h413\/DSCN8425.JPG\" title=\"Jammie Dodger White Chocolate Blondies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nBon Appetit!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5241181043422599158\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/jammie-dodger-white-chocolate-blondies.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5241181043422599158"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5241181043422599158"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/jammie-dodger-white-chocolate-blondies.html","title":"Jammie Dodger White Chocolate Blondies"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-h9_j_6oPUAc\/V6S_hSiuPDI\/AAAAAAAAP7s\/v1WKzdQbTu4jlxI7sURgyqFU6fVccSz9ACLcB\/s72-w640-h602-c\/DSCN8424.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6258807769238149401"},"published":{"$t":"2016-05-01T04:00:00.000+01:00"},"updated":{"$t":"2016-05-01T04:00:01.569+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"}],"title":{"type":"text","$t":"Apple Pie Cake with a Brown Sugar Sauce"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16120.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had some people over for dinner tonight, and I cooked a pretty nice meal I guess. I did Chicken Savoyarde and Lemon Rice. \u0026nbsp; I also cooked carrots, and some green beans, a pea salad and some crusty french bread on the side.\u0026nbsp; I think everyone was pretty happy with the meal.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16116.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe piece de resistance though was this fabulous cake.  One of the guests said it was the best dessert he had ever eaten . . . and well, not to brag or anything . . . it \u003Cspan style=\"font-size: 180%;\"\u003E\u003Cspan style=\"font-style: italic;\"\u003Eis\u003C\/span\u003E\u003C\/span\u003E pretty good, if I don't say so myself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16114.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA moist and tender cake, which is stogged full of lovely warm spices and chunks of apple . . .\u003Cbr \/\u003E\nBaked in a pie dish so that it is shaped like an apple pie.  Oh , it smells like heaven when it is baking . . . all comforting and spicy and scrummy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16113.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut that's not all . . . no  . . . that's not all . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16112.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile it is baking you make this totally scrumdiddlyumptious brown sugar rum sauce to spoon over top of baked cake.  You can serve it warm, or at room temperature.  It's decadently delicious either way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16111.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOF course a dollop of whipped cream, is it's crowning glory.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16110.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGo ahead . . . dig in.  You won't be sorry.  It may not look like much, but this is one case where looks are quite, quite deceiving.  This is a true winner.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16109.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003E*Apple Pie Cake with a Brown Sugar and Rum Sauce*\u003C\/span\u003E\u003Cbr \/\u003E\nServes 6 to 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-pie-cake-with-a-brown-sugar-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's a cake, shaped like a pie and stogged full of apples and spice, with a delicious brown sugar and rum flavoured sauce to spoon over top.  Yummy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 ounces butter softened (1\/4 cup)\u003Cbr \/\u003E\n190g of caster sugar (1 cup)\u003Cbr \/\u003E\n1 large free range egg\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n1\/2 tsp freshly grated nutmeg\u003Cbr \/\u003E\n150g of plain flour, sifted (1 cup)\u003Cbr \/\u003E\n2 TBS hot water\u003Cbr \/\u003E\n1 tsp vanilla extract\u003Cbr \/\u003E\n3 large granny smith apples, peeled, cored and chopped (about 3 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Sauce:\u003Cbr \/\u003E\n100g of soft light brown sugar (1\/2 cup firmly packed)\u003Cbr \/\u003E\n85g of caster sugar (1\/2 cup)\u003Cbr \/\u003E\n5 TBS butter, softened\u003Cbr \/\u003E\n125ml of heavy cream (1\/2 cup)\u003Cbr \/\u003E\n1 tsp rum flavouring  (You can use 1 TBS of real rum if you wish)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhipped Cream to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.  Butter and flour a 9 inch pie dish very well.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream the butter until light and fluffy.  Gradually beat in the caster sugar and the egg.  Combine the flour, salt, cinnamon and grated nutmeg.  Stir into the creamed mixture, along with the water and vanilla.  Stir until smooth.  Stir in the chopped apple.  Spoon the batter into the prepared pie dish.  Smooth the top over and then bake in the preheated oven for 45 minutes, or until a toothpick inserted into the centre comes out clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the sauce, combine the sugars, cream and butter in a small saucepan.  Heat and stir over medium low heat until the butter is melted.  Bring to the boil and allow to boil for one minute only.  Remove from the heat, stir in the rum flavouring.  Serve warm or at room temperature with the cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut the cake into wedges to serve.  Top each wedge  with some sauce and a dollop of whipped cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHappy May Day and Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6258807769238149401\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/apple-pie-cake-with-brown-sugar-sauce.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6258807769238149401"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6258807769238149401"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/apple-pie-cake-with-brown-sugar-sauce.html","title":"Apple Pie Cake with a Brown Sugar Sauce"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5536413724980443730"},"published":{"$t":"2016-04-27T04:00:00.000+01:00"},"updated":{"$t":"2016-04-27T04:00:34.746+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple side dishes"}],"title":{"type":"text","$t":"Persian Cucumber Salad"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN6448_zpsm4pdoftd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6448_zpsm4pdoftd.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a fresh and simple salad that you will find yourself using a lot over these next few months.\u0026nbsp; I know it feels a bit like Winter here this week, but it won't be too long before temperatures will be soaring and you will be popping out the grills and BBQ season will be upon us!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN6449_zps6nns1pr8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6449_zps6nns1pr8.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI made this salad the other night for the Sister Missionaries to have with their Turkey Burgers and it went down a real treat.\u0026nbsp; They really enjoyed it.\u0026nbsp; I did too!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6450_zpseqtr0i2n.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6450_zpseqtr0i2n.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was really simple to make and uses only a few ingredients\u0026nbsp; . . .\u0026nbsp; cucumbers . . . Long English ones, lightly pared, you will want a bit of the green still there for show . . .\u0026nbsp; cherry tomatoes . . .\u0026nbsp; I used Italian baby plums, quartered, chopped red onions, salt, pepper and mint . . .\u0026nbsp; with only a bit of olive oil and some lemon juice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6451_zpsnrewhlpo.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6451_zpsnrewhlpo.jpg\" height=\"400\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always leave my tomatoes on the kitchen counter.\u0026nbsp; They are not really ripe when you pick them up at the shops.\u0026nbsp; Leaving them on the counter helps them to ripen a bit more and bring their flavours out to the best you can get with off-season tomatoes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6453_zpstgfgq12u.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6453_zpstgfgq12u.jpg\" height=\"400\" width=\"381\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was simple, healthy and delicious.\u0026nbsp; I can only imagine at the moment how very tasty it will be once tomatoes and cucumbers are in season.\u0026nbsp; I can't wait!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN6452_zpswpc2ieyz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6452_zpswpc2ieyz.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Persian Cucumber Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nNakes 4 servings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/persian-cucumber-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nMade\n this the other night for the missionary sisters.\u0026nbsp; We had it with turkey\n burgers.\u0026nbsp; It was really good.\u0026nbsp; Simple and fresh.\u0026nbsp; I realized afterwards\n that I had forgotten the cheese on top.\u0026nbsp; It's really good!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n450g chopped English Cucumber (2 1\/2 cups)\u003C\/div\u003E\n300g quarterd cherry tomatoes (1 1\/2 cups)\u003C\/div\u003E\n1 small red onion, peeled and finely chopped\u003C\/div\u003E\n2 tsp finely chopped fresh mint\u003C\/div\u003E\nthe juice of one lemon (about 2 1\/2 TBS)\u003C\/div\u003E\n1 TBS extra virgin olive oil\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n\u0026nbsp;4 TBS crumbled feta cheese to sprinkle over top (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN6454_zps97m4mhhz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6454_zps97m4mhhz.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nCombine\n everything but the cheese in a bowl.\u0026nbsp; Toss to combine.\u0026nbsp; Cover and chill\n for at least an hour prior to serving.\u0026nbsp; Sprinkle the cheese on top when\n you are ready to serve. (if using)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6455_zpsybw2ktmw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6455_zpsybw2ktmw.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFresh and Tasty!\u0026nbsp; Bon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5536413724980443730\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/persian-cucumber-salad.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5536413724980443730"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5536413724980443730"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/persian-cucumber-salad.html","title":"Persian Cucumber Salad"}],"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-5854452724576162190"},"published":{"$t":"2016-04-22T04:00:00.000+01:00"},"updated":{"$t":"2016-04-22T04:00:16.296+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"British Turkey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"burgers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Juicy Turkey Burgers"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN6507_zpsrm7fca2n.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6507_zpsrm7fca2n.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had the Sister Missionaries over for supper one night last week.\u0026nbsp; I cooked turkey burgers for them and they were just thrilled. \u0026nbsp; These are the simplest and juiciest turkey burgers ever!\u0026nbsp; Why are they so juicy?\u0026nbsp; Because of the secret ingredient . . .\u0026nbsp; and to find out what it is read on . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN6508_zpsledtenko.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6508_zpsledtenko.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe burger mix itself is quite simple . . .\u0026nbsp; just ground white lean turkey breast meat and a mix of herbs and spices . . .\u0026nbsp; which could have a tendancy to be dry all on their own.\u0026nbsp;\u0026nbsp; The magic happens with the addition of an egg and some cream, but that's not all . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6509_zpsdijwve1s.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6509_zpsdijwve1s.jpg\" height=\"354\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to tuck a tiny pat of butter in the middle of the burger mixture and then cover it over so it is enclosed . . .\u0026nbsp; that way when you bite into them, you get a nice little splosh of juicy butteriness . . .\u0026nbsp; kind of like a turkey burger kiev I suppose, except it's not garlic butter, just ordinary butter . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN6510_zpsdzuzkuc6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6510_zpsdzuzkuc6.jpg\" height=\"343\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut having said that I am thinking a tiny pat of garlic butter would be very moreish and delicious and I am wondering why I never thought of that before.\u0026nbsp; That would be so good.\u0026nbsp; I guess I will have to try it next time!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6511_zpszxqgrsfp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6511_zpszxqgrsfp.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn the meantime do enjoy these burgers with all of your favourite toppings\/garnishes.\u0026nbsp; I like thinly sliced purple onions, mayonnaise, lettuce and tomato and sometimes I make up a mix of cranberry catsup, which is also a tasty addition. (Equal parts of cranberry sauce and tomato ketchup.\u0026nbsp; Don't wrinkle your nose . . .\u0026nbsp; it's very good!)\u0026nbsp;\u0026nbsp; A slice of strong cheddar gets melted over the top of the burgers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6513_zpswivapspl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6513_zpswivapspl.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Simple Turkey Burgers*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/juicy-turkey-burgers\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese\n turkey burgers are filled with flavour and very juicy, due to a secret \ningredient.\u0026nbsp; I mix these together early in the day and shape, then chill\n them until I am ready to cook them.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 1\/2 pounds lean ground turkey breast meat\u003C\/div\u003E\n1 large free range egg, lightly beaten\u003C\/div\u003E\n1 1\/2 TBS cream\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n1\/8 tsp each powdered sage, dried thyme, dried marjoram and dried rosemary leaves\u003C\/div\u003E\npinch ground nutmeg\u003C\/div\u003E\n1 heaped tsp dried parsley flakes\u003C\/div\u003E\n1 tsp onion powder\u003C\/div\u003E\n3 TBS cold butter, cut into 6 flat pieces\u003C\/div\u003E\n6 slices strong cheddar cheese\u003C\/div\u003E\n6 soft white buns\u003C\/div\u003E\nother burger toppings as desired\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the ground turkey into a bowl.\u0026nbsp; Put all of the herbs and seasonings \ninto a small bowl and rub together.\u0026nbsp; Stir in the cream.\u0026nbsp;\u0026nbsp; Add the cream \nmixture and the beaten egg to the turkey and mix well together with a \nfork.\u0026nbsp; Divide the mixture into six even bits.\u0026nbsp; Shape each into a ball.\u0026nbsp; \n(It will be a bit tacky, but don't worry about that)\u0026nbsp; Push a piece of \nbutter into the centre of each ball, and then bring some of the turkey \nover it to cover and enclose it completely.\u0026nbsp; Press the turkey ball flat \ninto a flat patty, and place each burger (patty) onto a cling film lined\n plate. Cover and chill for several hours.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhen you are \nready to cook them remove from the refrigerator.\u0026nbsp;\u0026nbsp; Heat a large \nskillet.\u0026nbsp; Spray with low fat cooking spray.\u0026nbsp; Add the burger patties and \ncook for about 4 minutes per side, until nicely browned and cooked \nthrough.\u0026nbsp; Add a slice of cheese to the top for the last few minutes to \nmelt.\u0026nbsp;\u0026nbsp; Serve in soft white buns along with your favorite burger \ntoppings on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6514_zpsajapz2tb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6514_zpsajapz2tb.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5854452724576162190\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/juicy-turkey-burgers.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5854452724576162190"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5854452724576162190"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/juicy-turkey-burgers.html","title":"Juicy Turkey Burgers"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8603185717898739305"},"published":{"$t":"2016-03-31T04:00:00.000+01:00"},"updated":{"$t":"2016-03-31T04:00:00.164+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Broccoli Pasta Salad"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN5968_zps7df3rrsf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5968_zps7df3rrsf.jpg\" height=\"400\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA week ago I was supposed to go to a Pot Luck lunch\/meeting with the other Senior Missionaries.\u0026nbsp; It ended up that for reasons of health I was not able to go, however I had already made this delicious salad to take.\u0026nbsp; However some of the younger missionaries came over to borrow our BBQ for an activity they were having that day and so I gave the salad to them to have with their Hot Dogs and Burgers.\u0026nbsp; They were pretty happy about that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN5969_zpssz8euul4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5969_zpssz8euul4.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was pretty happy about that aas well because it meant that this delicious salad was not going to go to waste.\u0026nbsp; Result!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5970_zpsoa3kwxdy.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5970_zpsoa3kwxdy.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's really colourful with plenty of greens and reds . . .\u0026nbsp; crispy tender broccoli (mildly blanched) and sweet green English petit pois . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5971_zpsrxciudbv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5971_zpsrxciudbv.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Pretty red cherry tomatoes\u0026nbsp; . . .\u0026nbsp; glistening like jewels amongst all that green . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5972_zpsliwlqpo5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5972_zpsliwlqpo5.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI used two kinds of cheese and I used the lower fat versions of those\u0026nbsp; . . . an orange coloured strong cheddar and a strong white cheddar.\u0026nbsp; One cut into cubes for looks and texture and the other grated so that it kind of melts into the dressing . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5973_zpslf9uxnwl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5973_zpslf9uxnwl.jpg\" height=\"354\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will want to use a type of pasta that will grab onto the dressing and hold it. \u0026nbsp; I used \"Gnocchi Sardi\" which is a traditional pasta coming from Sardinia.\u0026nbsp; It has a slight cup to it and lots of ridges.\u0026nbsp; Just perfect.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5974_zpszix6qlzq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5974_zpszix6qlzq.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe dressing itself was a type of homemade Ranch style dressing.\u0026nbsp; You could use bottled of course, but I like to make my own using fresh herbs if I can.\u0026nbsp; No preservatives or chemicals.\u0026nbsp; It's delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5975_zpsd0xd3en6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5975_zpsd0xd3en6.jpg\" height=\"400\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is also a bit of crisp streaky bacon in the mix . . .\u0026nbsp; coz, well, you can never have enough bacon can you?\u0026nbsp; Feedback from the Missionaries was 10 out of 10 and they say I am the best cook in the Zone.\u0026nbsp; Well, I doubt that very much, but it is still nice to hear.\u0026nbsp; ☺\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5978_zpsrsri4itl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5978_zpsrsri4itl.jpg\" height=\"400\" width=\"380\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Broccoli Pasta Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/broccoli-pasta-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI\n love this broccoli salad because you blanch the broccoli first and it \nnot only gives it a lovely bright green colour, but is easier on my \ntummy.\u0026nbsp; The dressing is amazing.\u0026nbsp; You want to use a pasta for this that \nthe dressing will cling to.\u0026nbsp; Choosing low fat ingredients for the \ndressing, low fat cheddar and whole wheat pasta also makes it very \nhealthy.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dressing:\u003C\/div\u003E\n1 clove of garlic, peeled and crushed\u003C\/div\u003E\n1\/2 of fine sea salt\u003C\/div\u003E\n225g of good quality mayonnaise (1 cup)\u003C\/div\u003E\n125g\u0026nbsp; of sour cream (1\/2 cup)\u003C\/div\u003E\n2 heaped TBS of finely chopped fresh flat leaf parsley\u003C\/div\u003E\n2 TBS finely minced fresh dill weed\u003C\/div\u003E\n1 TBS finely minced fresh chives\u003C\/div\u003E\n1\/4 tsp Worcestershire sauce\u003C\/div\u003E\n1\/2 tsp finely ground black pepper\u003C\/div\u003E\n1\/2 tsp white wine vinegar\u003C\/div\u003E\n1\/4 tsp paprika\u003C\/div\u003E\npinch cayenne pepper\u003C\/div\u003E\ndash tabasco sauce\u003C\/div\u003E\nbuttermilk as needed (60 to 120 ml) (1\/4 to 1\/2 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Salad\u003C\/div\u003E\n2 medium heads of broccoli, trimmed, blanched and chopped\u003C\/div\u003E\n10 rashers of streaky bacon, drained and chopped\u003C\/div\u003E\nAbout 12 baby plum tomatoes, halved and drained\u003C\/div\u003E\n1 mug of frozen peas, cooked and drained\u003C\/div\u003E\n1\/2 pound of pasta shapes, cooked, rinsed and drained\u003C\/div\u003E\n120g of strong cheddar cheese, grated (1 cup)\u003C\/div\u003E\n(I used low fat, half orange and half white, grated the white and chopped the orange)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake\n the dressing first.\u0026nbsp; Mash the garlic with the salt until it makes a \npaste.\u0026nbsp; Whisk it together wth all of the remaining ingredients, adding \nonly enough buttermilk to give you a thick, but pourable dressing.\u0026nbsp; Set \naside for the flavours to meld while you get the remaining ingredients \nsorted.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix the chopped broccoli, tomatoes, peas, \npasta and cheese together in a bowl along with enough dressing to \nmoisten and coat them well.\u0026nbsp;\u0026nbsp; Stir in the bacon.\u0026nbsp; You may or may not \nneed all the dressing.\u0026nbsp; It all depends on taste.\u0026nbsp; Some people like \nmore.\u0026nbsp;\u0026nbsp; Do note that as the salad sits it will absorbe some of the \ndressing, so I always like to hold some back to stir in just prior to \nserving.\u0026nbsp; Taste and adjust seasoning as necessary with salt and black \npepper if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5979_zpswmiqsoz2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5979_zpswmiqsoz2.jpg\" height=\"400\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - Using low fat ingredients for the mayo, cheese, sour cream etc. made it fairly healthy also.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8603185717898739305\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/broccoli-pasta-salad.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8603185717898739305"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8603185717898739305"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/broccoli-pasta-salad.html","title":"Broccoli Pasta Salad"}],"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-3555897205448724354"},"published":{"$t":"2016-01-31T04:00:00.000+00:00"},"updated":{"$t":"2016-01-31T04:00:14.810+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Frostings"}],"title":{"type":"text","$t":"Buttermilk Chocolate Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4960_zpsxzlzopey.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4960_zpsxzlzopey.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou would be right in thinking that this is not something which you will see very often in this kitchen . . .\u0026nbsp; chocolate cake.\u0026nbsp; The Toddster doesn't like chocolate cakes, pies or cookies, or puddings for that matter\u0026nbsp; . . .\u0026nbsp; and with my diabetes I try very hard not to eat this stuff, but when I was having four missionary elders for dinner a week or so ago I decided that I would bake them a chocolate cake for dessert.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN4961_zpsa0aeinhh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4961_zpsa0aeinhh.jpg\" height=\"352\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a recipe I adapted from one I found in the cookbook entitled, Barefoot Contessa\u0026nbsp; at Home, by Ina Garten.\u0026nbsp; You can't go wrong really with a Barefoot Contessa recipe.\u0026nbsp; They are all pretty much fool proof.\u0026nbsp; At least I have never had one go wrong.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4962_zpshldivkki.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4962_zpshldivkki.jpg\" height=\"400\" width=\"370\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe buttermilk in this makes for a really delicious and moist chocolate cake . . . \u0026nbsp; and there is coffee in the batter which also helps to greatly enhance the chocolate flavours.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4963_zpsvt2fyacp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4963_zpsvt2fyacp.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIna frosts her with a chocolate frosting, but I have always loved vanilla butter cream on my chocolate cakes.\u0026nbsp; And because it was the elders\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4964_zpste5mwqqj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4964_zpste5mwqqj.jpg\" height=\"351\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI went a bit crazy with the cake sprinkles\u0026nbsp; . . .\u0026nbsp; fudge bits, chocolate chips, chocoate coated crispy bits and white chocolate flakes all found their way to the top of this cake, with really delicious results.\u0026nbsp; Put it this way\u0026nbsp; . . .\u0026nbsp; ain't nobody was complaining! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4965_zps92nz8bnq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4965_zps92nz8bnq.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Buttermilk Chocolate Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one 8-inch round cake\u003C\/div\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/ina-s-chocolate-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n cake is moist and filled with lots of chocolate flavour.\u0026nbsp; Adding a cup \nof hot coffee to the batter helps to enhance the chocolate flavours!\u0026nbsp;\u0026nbsp; \nAdapted from the cookbook entitled Barefoot Contessa At Home.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n245g of plain flour (1 3\/4 cup)\u003C\/div\u003E\n385g of sugar (2 cups)\u003C\/div\u003E\n85g cocoa powder (3\/4 cup)\u003C\/div\u003E\n2 tsp bicarbonate of soda\u003C\/div\u003E\n1 tsp baking powder\u003C\/div\u003E\n1.\/2 tsp salt\u003C\/div\u003E\n225ml buttermilk (1 cup)\u0026nbsp; (shake well)\u003C\/div\u003E\n120ml vegetable oil (1\/2 cup)\u003C\/div\u003E\n2 large free range eggs, at room temperature\u003C\/div\u003E\n1 tsp pure vanilla extract\u003C\/div\u003E\n225ml hot fresh coffee (1 cup)\u003C\/div\u003E\nFrosting as desired (we like vanilla buttercream)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN4966_zpsdwg19boe.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4966_zpsdwg19boe.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter two 8 inch round non-stick\n cake tins really well and line the bottoms with baking paper.\u0026nbsp; \n(alternately you can butter, dust with flour, shaking out any excess \nflour) \u003C\/div\u003E\nSift the flour, sugar, cocoa powder, soda and \nbaking powder into a bowl along with the salt, mixing well together.\u0026nbsp;\u0026nbsp; \nIn another bowl, mix together the buttermilk, oil, eggs and vanilla.\u0026nbsp; \nUsing an electric mixer on low speed, add the wet ingredients to the dry\n ingredients slowly.\u0026nbsp;\u0026nbsp; Slowly beat in the hot coffee, just to combine. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDivide the batter between the two prepared baking tins. The batter may \nseem thin, but no worries, it is just right.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake in the \npreheated oven for 35 to 40 minutes, until well risen and a toothpick \ninserted in the centre comes out clean.\u0026nbsp; Allow to sit in the pan for \nthirty minutes before carefully tipping out onto a wire rack to cool \ncompletely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSandwich together with your favourite \nfrosting (or jam) and use the remainder of your frosting to ice the \nsides and top.\u0026nbsp; Decorate as desired.\u0026nbsp; I like to use chocolate sprinkles,\n chocolate chips, caramel bits, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4967_zpswfzzpiul.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4967_zpswfzzpiul.jpg\" height=\"400\" width=\"380\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Perfect Vanilla Buttercream Icing*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes enough to fill and frost a layer cake\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 ounces (weight) butter, softened (1 cup)\u003Cbr \/\u003E\n12 ounces icing sugar, sifted (3 cups)\u003Cbr \/\u003E\n1 tsp vanilla essence\u003Cbr \/\u003E\n1 to 2 TBS double cream\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat\n the butter and sugar together on low until well blended and then \ncontinue to beat on mdeium for another few minutes until it begins to \nbecome fluffy. Beat in the vanilla and 1 TBS cream, only adding the \nsecond one if needed until you have a frosting of spreading consistency.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4970_zpsfeulfrnm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4970_zpsfeulfrnm.jpg\" height=\"400\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Chocolate Buttercream Frosting*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 2 cups\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/ina-s-chocolate-cake\" target=\"_blank\"\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis\n is a creamy and delicious frosting that goes well on cakes and \ncookies.\u0026nbsp; It makes enough to frost a whole double layer cake.\u0026nbsp; If you \nare only wanting enough to frost some cookies, the recipe can very \neasily be cut in half.\u0026nbsp; You decided just how chocolately you want it to \nbe by the amount of cocoa you decide to use.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1\/2 cup butter, softened\u003Cbr \/\u003E\n2 2\/3 cups icing sugar, sifted\u003Cbr \/\u003E\n1\/3 cup single cream or milk\u003Cbr \/\u003E\n1 tsp vanilla\u003Cbr \/\u003E\nChoose ONE of the following:\u003Cbr \/\u003E\n1\/3 cup unsweetened cocoa powder, sifted (for light)\u003Cbr \/\u003E\n1\/2 cup unsweetened cocoa powder, sifted (for medium)\u003Cbr \/\u003E\n3\/4 cup unsweetened cocoa powder, sifted (for dark rich)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the butter into a large bowl and cream it until light and fluffy.\u0026nbsp; Beat\n in the icing sugar, cocoa powder and vanilla, alternately with the milk\n or cream, only adding as much liquid as you need to get the consistency\n you desire.\u0026nbsp; You may not need it all, and , in the case of the dark \nrich frosting, you may even need a bit more.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3555897205448724354\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/buttermilk-chocolate-cake.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3555897205448724354"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3555897205448724354"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/buttermilk-chocolate-cake.html","title":"Buttermilk Chocolate 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":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3136618639309099756"},"published":{"$t":"2015-11-07T04:00:00.003+00:00"},"updated":{"$t":"2022-02-09T13:26:00.949+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Mud Pies"},"content":{"type":"html","$t":"\u003Cimg alt=\"Mud Pies\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3945_zpsgworcurb.jpg\" title=\"Mud Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nDid you make mud pies when you were a little girl?\u0026nbsp; I did.\u0026nbsp; I can remember sitting by the ditch at the end of our garden with my little bowl and spoon and making mud pies.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ELittle unappealing lumps of mud and twigs . . .\u0026nbsp; grass and gravel . . . inedible of course to anyone but my imaginary family who really loved them!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Mud Pies\" border=\"0\" height=\"578\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3946_zpsf2wwcdsq.jpg\" title=\"Mud Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI still make mud pies, but these days they are quite edible, delicious. In fact, they are stogged full of lovely chunks of milk chocolate, sweet sticky sultanas and crunchy toasted walnuts!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDeliciousness personified!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mud Pies\" border=\"0\" height=\"581\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3947_zpsvk9mzizu.jpg\" title=\"Mud Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThey aren't pies really, but a lovely drop scone!\u0026nbsp; So lovely to make and to eat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI adore scones, and when they are as easy as these are, I love them even more.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Mud Pies\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3948_zpsuj2tczxa.jpg\" title=\"Mud Pies\" width=\"637\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nDusted with a sweet drift of icing sugar . . . covering all of their tasty lumps and bumps.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI don't know anything that a light dusting of icing sugar doesn't pretty up. Well, baked goods that it. I doubt it would do much for mac and cheese.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mud Pies\" border=\"0\" height=\"544\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3949_zpsksveb6x1.jpg\" title=\"Mud Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI really wanted to bake something today that wasn't low fat or low sugar.\u0026nbsp; I knew I wouldn't be able eat them myself.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;But, then again,\u0026nbsp; I often don't eat what I bake. My husband does or I give it away.\u0026nbsp; I simply get a pleasure out of baking things for others. I do have a tiny taste, but that's all basically.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Mud Pies\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3950_zpsdjxt4kg9.jpg\" title=\"Mud Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nAnd my husband . . .\u0026nbsp; well, he is not overly fond of chocolate things.\u0026nbsp; But I really wanted to bake these today.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThey were begging me to be baked and so I did. He had one and said it was pretty good as far as chocolate things go . . . I took it as a compliment.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mud Pies\" border=\"0\" height=\"619\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3951_zpsnnebk6nr.jpg\" title=\"Mud Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nBut you know how these things work out.\u0026nbsp; The two Buckley Elders, Singsam and Judd . . .\u0026nbsp; they happened by this afternoon, checking up on me after my experience from yesterday,\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESo I was able to sit them down with cold glasses of milk and one each of these. \u0026nbsp; And they REALLY enjoyed them.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESo much so that they took the remainder of them home with them.\u0026nbsp; I love it when that happens.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mud Pies\" border=\"0\" height=\"602\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3953_zpsau4jrbal.jpg\" title=\"Mud Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Mud Pies*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 8 or 9\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mud-pies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n \u003Cbr \/\u003E\u003C\/div\u003E\nVery\n reminiscent of the mud pies of childhood.\u0026nbsp;\u0026nbsp; These are not made of mud \nbut are delicious drop scones, stogged full of milk chocolate, toasted \nwalnuts and sultana raisins!\u0026nbsp; Break out the cold milk, these are \nscrumptious!\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n280g of plain flour (2 cups)\u003C\/div\u003E\n90g soft light brown sugar (1\/2 cup, firmly packed)\u003C\/div\u003E\n40g sifted cocoa powder (1\/3 cup)\u003C\/div\u003E\n2 tsp baking powder\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n86g of unsalted butter, chilled (6 TBS)\u003C\/div\u003E\n120ml of milk (1\/2 cup)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n1 tsp vanilla\u003C\/div\u003E\n10 ounces of milk chocolate, broken into bits\u003C\/div\u003E\n75g of sultana raisins (1\/2 cup)\u003C\/div\u003E\n55g toasted walnut pieces (1\/2 cup)\u003C\/div\u003E\nIcing sugar to dust (optional)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; LIine a large baking sheet with baking paper and butter the paper.\u0026nbsp;\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSift\n the flour into a bowl along with the cocoa powder and baking powder.\u0026nbsp; \nStir in the salt and brown sugar.\u0026nbsp;\u0026nbsp; Drop in the butter and rub it in \nwith your fingertips until the mixture resembles coarse crumbs.\u0026nbsp;\u0026nbsp; Beat \ntogether the milk, egg and vanilla.\u0026nbsp;\u0026nbsp; Add all at once to the dry \nmixture, stirring to combine.\u0026nbsp;\u0026nbsp; Stir in the chocolate bits, raisins and \nnuts.\u0026nbsp;\u0026nbsp; Drop by 1\/3 cups, leaving 3 inches in between, onto the prepared\n baking sheet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 16 to 18 minutes, or\n until a skewer inserted into the centre of a scone comes out clean.\u0026nbsp;\u0026nbsp; \nRemove to a wire rack and allwo to cool on the baking sheet for five \nminutes, before scooping off onto a wire rack to cool. \u0026nbsp; Serve warm or \ncool, dusted with icing sugar if desired.\u0026nbsp; Tasty tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mud Pies\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3955_zps5vzhwdbi.jpg\" title=\"Mud Pies\" width=\"635\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI don't know why, but chocolate things are really difficult to photograph and come out looking tasty, but I did try my best.\u0026nbsp; I hope you'll give them a go!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hzIrZ9isKzA\/YEN5Y5xF9UI\/AAAAAAADK4o\/n7ixK9N-ahIQ6KfkFhLM7VwSoP16VhcNQCLcBGAsYHQ\/s640\/unnamed.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Mud Pies\" border=\"0\" data-original-height=\"586\" data-original-width=\"640\" height=\"586\" src=\"https:\/\/1.bp.blogspot.com\/-hzIrZ9isKzA\/YEN5Y5xF9UI\/AAAAAAADK4o\/n7ixK9N-ahIQ6KfkFhLM7VwSoP16VhcNQCLcBGAsYHQ\/w640-h586\/unnamed.jpg\" title=\"Mud Pies\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp style=\"background-color: white; border: none; box-shadow: none; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white; border: none; box-shadow: none; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white; border: none; box-shadow: none; box-sizing: border-box; color: #4e4d4c; height: auto; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white; border: none; box-sizing: border-box; color: #4e4d4c; height: auto; margin-bottom: 20px; opacity: inherit;\"\u003E\u003Cspan style=\"box-sizing: border-box;\"\u003E\u003Cspan face=\"Open Sans, sans-serif\" style=\"box-sizing: border-box; font-family: inherit;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3136618639309099756\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/mud-pies.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3136618639309099756"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3136618639309099756"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/mud-pies.html","title":"Mud Pies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-hzIrZ9isKzA\/YEN5Y5xF9UI\/AAAAAAADK4o\/n7ixK9N-ahIQ6KfkFhLM7VwSoP16VhcNQCLcBGAsYHQ\/s72-w640-h586-c\/unnamed.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5197377723665069066"},"published":{"$t":"2015-11-01T04:00:00.000+00:00"},"updated":{"$t":"2015-11-01T04:00:03.380+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookies and bars"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Caramel Apple Oaties"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3909_zpsziiseqxn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3909_zpsziiseqxn.jpg\" height=\"379\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wanted to bake some cookies to take to church for the young Missionaries this week.\u0026nbsp; I thought they might really enjoy a change from the usual chocolate chip ones and so I baked htem some Caramel Apple Oaties.\u0026nbsp; These are like all that is good about autumn stogged into a delicious cookie!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN3910_zpscrhwfrwx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3910_zpscrhwfrwx.jpg\" height=\"400\" width=\"386\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI really wanted to bake them a delicious treat to show them how very much I appreciate all that they do and the time we get to spend with them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3911_zpsajvrnfut.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3911_zpsajvrnfut.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese lovely soft cookies are full of harvest flavours\u0026nbsp; . . .\u0026nbsp; soft and caramelized buttery sweet apple bits . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3912_zps4eeeabgk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3912_zps4eeeabgk.jpg\" height=\"382\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCinnamon and oats . . .\u0026nbsp; almost like an apple crisp . . .\u0026nbsp; except they are nice and soft and chewy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3913_zpswr3h6tpm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3913_zpswr3h6tpm.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is a nicely flavoured cinnamon spiced glaze drizzled over top also . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN39131_zps8iqe3vro.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN39131_zps8iqe3vro.jpg\" height=\"387\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI really hope that they enjoy them.\u0026nbsp;\u0026nbsp; This is the perfect recipe as well because it makes just enough for me to split them into three lots . . .\u0026nbsp; one for each couple.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3914_zps2ujlorcc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3914_zps2ujlorcc.jpg\" height=\"331\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe have two lots of Elders and one lot of Sisters.\u0026nbsp; So 36 cookies is the right amount for me to bring them in one dozen each. \u0026nbsp;\u0026nbsp; I do love to spoil them a bit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3915_zpsg3rty22q.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3915_zpsg3rty22q.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Caramel Apple Oaties*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 36\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/caramel-apple-oaties\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThese\n are soft oatie cookies stogged full of delicous caramelized apple bits \nand topped with a cinnamon sugar glaze.\u0026nbsp; They scream autumn!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the caramelized apples:\u003C\/div\u003E\n2 medium eating apples, peeled and cut into bits\u003C\/div\u003E\n2 tsp butter\u003C\/div\u003E\n4 tsp soft light brown sugar\u003C\/div\u003E\nFor the cookie dough:\u003C\/div\u003E\n210g of plain flour (1 1\/2 cups)\u003C\/div\u003E\n1 tsp baking soda\u003C\/div\u003E\n1 tsp cinnamon\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n225g of butter, room temperature (1 cup)\u003C\/div\u003E\n190g soft light brown sugar (1 cup packed)\u003C\/div\u003E\n45g of granulated sugar (1\/4 cup)\u003C\/div\u003E\n2 large free range eggs, at room temperature\u003C\/div\u003E\n2 tsp pure vanilla\u003C\/div\u003E\n240g of rolled oats (3 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the glaze:\u003C\/div\u003E\n\u003Cdiv\u003E\n130g of icing sugar, sifted\u003C\/div\u003E\n\u003Cdiv\u003E\nfew drops vanilla\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\nwater to thin\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n make the caramelized apples.\u0026nbsp; Place the butter, sugar and apple into a \nlarge skillet.\u0026nbsp; Cook, stirring, over medium high heat, until the apples \nare tender and golden.\u0026nbsp;\u0026nbsp; Set aside to cool completely.\u003C\/div\u003E\nWhile\n the apples are cooling make the dough.\u0026nbsp;\u0026nbsp; Cream together the butter and \nsugars until light and fluffy.\u0026nbsp; Beat in the eggs, one at a time.\u0026nbsp; Beat \nin the vanilla and salt.\u0026nbsp;\u0026nbsp; Sift together the flour, soda and cinnamon.\u0026nbsp;\u0026nbsp;\n Stir this into the creamed mixture to combine.\u0026nbsp; Stir in the oats.\u0026nbsp;\u0026nbsp; \nFinally, fold in the cooled caramelized apples to combine.\u0026nbsp; Cover and \nchill in the refrigerator for one hour.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3917_zps0c5p0myb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3917_zps0c5p0myb.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nPreheat the oven to\n 180*C.350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Line several baking sheets with baking \npaper.\u0026nbsp; Lightly spray the paper with low fat cooking spray.\u0026nbsp; Scoop out \ntablespoons of the dough and place onto the baking sheets, leavign 2 \ninches in between each.\u003C\/div\u003E\nBake for 12 minutes, until the \nedges are golden brown.\u0026nbsp; The centre should be soft and unset.\u0026nbsp; (this \nmakes them fudgy)\u0026nbsp; Allow to cool on the baking sheets for five minutes \nbefore lifting off to wire racks to cool completely.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3920_zpsra6e5a4n.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3920_zpsra6e5a4n.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nWhisk \nthe icing sugar and cinnamon together.\u0026nbsp;\u0026nbsp; Whisk in the vanilla and just \nenough water to give you a thin drizzle icing.\u0026nbsp;\u0026nbsp; Drizzle this over the \ncookies with a small spoon.\u0026nbsp;\u0026nbsp; Allow to set before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3923_zps3ilpsnwn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3923_zps3ilpsnwn.jpg\" height=\"400\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSorry my photos are not so great today.\u0026nbsp; The lighting was very poor when I took these. \u0026nbsp; That's the one bad part about Autumn . . .\u0026nbsp; I like to take photos in natural light and it's really poor. \u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5197377723665069066\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/caramel-apple-oaties.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5197377723665069066"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5197377723665069066"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/caramel-apple-oaties.html","title":"Caramel Apple Oaties"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6984569689193874695"},"published":{"$t":"2015-10-25T04:00:00.000+00:00"},"updated":{"$t":"2015-10-25T04:00:03.772+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"for the kids"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"}],"title":{"type":"text","$t":"Monster Fingers for Halloween"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3722_zpsnrxnflsu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3722_zpsnrxnflsu.jpg\" height=\"400\" width=\"386\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe other night we had a bit of a Halloween \"Do\" for the sisters and elders in our care.\u0026nbsp; I know it was a bit early, but transfers are this week and we wanted to do it while the ones we have at the present are still here.\u0026nbsp; The next lot will have Thanksgiving and Christmas, but this lot gets Halloween.\u0026nbsp; They're not allowed out and about on Halloween or Bonfire night for their own safety, which is a good thing.\u0026nbsp; You can't take chances with these youngsters who are so far away from their kin and homes.\u0026nbsp; So we celebrated Halloween a week and a half early.\u0026nbsp; Nobody complained.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN3723_zps66o47yef.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3723_zps66o47yef.jpg\" height=\"363\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne treat I baked for them was these delicious Monster Fingers.\u0026nbsp;\u0026nbsp; They were supposed to be witchy fingers . . .\u0026nbsp; but I though they spread out a bit too much for that.\u0026nbsp; Witches fingers are long, knobbly and skinny . . .\u0026nbsp; these were not.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3724_zpswyx7enrp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3724_zpswyx7enrp.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese ended up being much fatter\u0026nbsp; . . .\u0026nbsp; but still quite gruesome once I added the red icing, don' tyou think???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3725_zpspgbpujqf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3725_zpspgbpujqf.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of our elders has had a sore toe\/toenail for a few weeks now, and it was infected, so the kids ended up calling these \"Elder Newman's Toes,\" which was even gruesomer!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3726_zpslgruhrwz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3726_zpslgruhrwz.jpg\" height=\"400\" width=\"382\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn any case, a rose by any other name and all that\u0026nbsp; . . .\u0026nbsp; these are tasty.\u0026nbsp; Short, crisp, buttery and faintly flavoured with almond.\u0026nbsp; They went down a real treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3730_zpslhq0css6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3730_zpslhq0css6.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Monster Fingers*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 5 dozen\u003C\/div\u003E\n(depending on how large you make them)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/monster-fingers\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese are really tasty and very spooky!\u0026nbsp; Buttery and short, with just a hint of almond flavour.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n225g butter, softened (1 cup)\u003C\/div\u003E\n190g caster sugar (1 cup)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n1 tsp vanilla extract\u003C\/div\u003E\n1 tsp almond extract\u003C\/div\u003E\n330g of plain flour (2 2\/3 cups)\u003C\/div\u003E\n1 tsp salt\u003C\/div\u003E\n130g of whole\u0026nbsp; blanched almonds (3\/4 cup)\u003C\/div\u003E\nred icing (in tub or tube)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3731_zpsha8xk5gm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3731_zpsha8xk5gm.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nPreheat the oven to170*C\/325*F\/ gas mark 3.\u0026nbsp; Line several large baking sheets with baking paper.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n the butter and sugar together in a large bowl.\u0026nbsp;\u0026nbsp; Beat in the egg, salt \nand extracts.\u0026nbsp; Stir in the flour just to combine.\u0026nbsp; Shape tablespoonfuls \nof the dough into finger shapes, about 2 inches in length, and creating a\n bit of a nobbly knuckle about 1\/3 of the way down.\u0026nbsp; Place onto the \nbaking sheets.\u0026nbsp; Press one almond firmly into the upper third end of each\n \"finger\" to resemble a fingernail.\u0026nbsp; Using a sharp knife, gently score \nsome slashes over the knuckle to make wrinkles.\u0026nbsp; Bake in the heated oven\n for 20 to 25 minutes, until golden and crisp.\u0026nbsp; Remove from the oven and\n allow to cool for several minutes,\u0026nbsp; Carefully remove the \"fingernails\" \nand apply some icing onto the nail bed, then put the fingernail back in \nplace.\u0026nbsp; Place onto wire racks to cool completely and allow the icing to \nset.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote:\u0026nbsp; The nuts will be quite warm when you are \nremoving them, but if you allow them to cool completely, they won't be \nmoved easily, so it is best you do this while they are still quite warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6984569689193874695\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/monster-fingers-for-halloween.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6984569689193874695"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6984569689193874695"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/monster-fingers-for-halloween.html","title":"Monster Fingers for Halloween"}],"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-9222562792192462828"},"published":{"$t":"2015-10-17T04:00:00.000+01:00"},"updated":{"$t":"2015-10-17T04:00:03.425+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"After School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee break"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"for the kids"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"World's Best Chocolate Chip Cookies"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3639_zpssvtyyvwt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3639_zpssvtyyvwt.jpg\" height=\"354\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess these cookies are not diabetic friendly, or diet friendly in any way, but I wanted to bake something for the young\u0026nbsp; missionaries to take to our District meeting the other day, and so I baked them these cookies.\u0026nbsp; I couldn't believe that I hadn't already shared the recipe on the blog!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN3640_zpshckwqyai.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3640_zpshckwqyai.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou might think that is a bold statement calling these the World's Best Chocolate Chip Cookies, and yes it probably is.\u0026nbsp;\u0026nbsp; I mean . . .\u0026nbsp; what makes a chocolate chip cookie the best in the world?\u0026nbsp; I think the answer would be subjective and change according to each person you asked.\u0026nbsp;\u0026nbsp; So . . .\u0026nbsp; I guess for ME these are the world's best.\u0026nbsp;\u0026nbsp; And . . .\u0026nbsp; um\u0026nbsp; . . .\u0026nbsp; for everyone I have ever baked them for, which makes them pretty popular!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3641_zpsssqs1fy5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3641_zpsssqs1fy5.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are the chocolate chip cookies I baked for my childrenand their friends the whole time they were growing up.\u0026nbsp; These are\u0026nbsp; the chocolate chip cookies I baked at least twice a week when I was cheff'ing at the Manor.\u0026nbsp;\u0026nbsp; Why twice a week or more?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3642_zpstxjdtemf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3642_zpstxjdtemf.jpg\" height=\"373\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBecause they were a real favourite of the Mr's and all of the staff.\u0026nbsp; Nobody could keep their hands off them or out of the cookie jar.\u0026nbsp; Seriously.\u0026nbsp; I wish I had a pound in cash for every one of these I've ever baked . . .\u0026nbsp; I'd be wealthy.\u0026nbsp; Very wealthy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3643_zpse5oso7nr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3643_zpse5oso7nr.jpg\" height=\"400\" width=\"398\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are righ and buttery . . .\u0026nbsp; with just the right amount of chew.\u0026nbsp; Crisp on the outside . . .\u0026nbsp; a tiny bit chewy on the inside . . . especially when freshly baked . . .\u0026nbsp; and I \u003Cb\u003Edon't\u003C\/b\u003E \u003Ci\u003Eever\u003C\/i\u003E skimp on the chocolate chips or the nuts. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3644_zpstnlytmpf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3644_zpstnlytmpf.jpg\" height=\"360\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn fact, although I have given a measurement for both on the recipe . . .\u0026nbsp; I basically just throw them in by the handful . . .\u0026nbsp; and when I think they are stogged full to the hilt . . .\u0026nbsp; I stop.\u0026nbsp; Sometimes I add sultanas, but only if I know the people I am making them for like raisins.\u0026nbsp; Nobody has ever turned one of these down.\u0026nbsp; In fact, they have a very difficult time stopping at just one.\u0026nbsp; Seriously.\u0026nbsp; In fact . . .\u0026nbsp; the other day I brought home an empty cookie tin.\u0026nbsp; I love it when that happens!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3645_zpsr2toldqq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3645_zpsr2toldqq.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*World's Best Chocolate Chip Cookie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes about 48\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/world-s-best-chocolate-chip-cookies\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI\n like to call these the perfect chocolate chip cookie.\u0026nbsp; Of course it \ndepends on what your definition of perfect is in a cookie.\u0026nbsp; If you are \nlooking for buttery, crisp and stogged full of chocolate chips and nuts,\n then you are in the right place.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2\/3 cup of butter (151g)\u003Cbr \/\u003E\n2\/3 cup of vegetable shortening (145g)\u003Cbr \/\u003E\n1 cup of white sugar (191g)\u003Cbr \/\u003E\n1 cup of soft light brown sugar, packed (201g)\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n1 tsp baking soda\u003Cbr \/\u003E\n1 tsp salt\u003Cbr \/\u003E\n2 tsp vanilla\u003Cbr \/\u003E\n3 cups flour (420g)\u0026nbsp; (may need more, if you think your dough is too stick, stir in up to half cup (70g) more)\u003Cbr \/\u003E\n12 ounces milk chocolate chips\u003Cbr \/\u003E\n6 ounces of semi sweet chocolate chips\u003Cbr \/\u003E\n1 cup toasted and chopped pecan nuts (120g)\u003C\/div\u003E\n(Sometimes I like to add sultanas, 1 cup (151g) will do the trick)\u003C\/div\u003E\n(You would add them along with everything else)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cimg alt=\" photo DSCN36392_zpsn8rkjc1p.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN36392_zpsn8rkjc1p.jpg\" height=\"400\" width=\"371\" \/\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 190*C\/375*F.\u0026nbsp; Lightly grease several baking sheets.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream\n together the butter, shortening and both sugars until well combined and\n fluffy.\u0026nbsp; Beat in the eggs, one at a time.\u0026nbsp; Then stir in the vanilla.\u0026nbsp; \nSift the flour together with the baking soda, and salt.\u0026nbsp; Stir this in, \nmixing all together well.\u0026nbsp; Stir in the chocolate chips and nuts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nShape\n tablespoons of the dough into balls with your hands and place onto the \nbaking sheets, leaving about 2 inches between each one.\u0026nbsp; (The dough will\n be a bit sticky, but just keep washing your hands.)\u0026nbsp; I like to roll \nmine into balls because it results in pretty uniform shaped cookies.\u0026nbsp; \nYou can just drop them onto the cookie sheets by the tablespoonful if \nyou wish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 10 to 11 minutes, rotating the cookie sheet \nhalf way through the baking time.\u0026nbsp; They are done when they are set and \nlightly browned on the bottoms and at the edges.\u0026nbsp; Remove from the oven.\u0026nbsp;\n Leave to cool for several minutes on the baking sheet, and then scoop \noff and finish cooling on wire racks.\u0026nbsp; Repeat with remaining dough, \nallowing the cookie sheets to cool completely in between.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBet you can't eat just one!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPsst!\u0026nbsp; No calorie count today or fat content or anything else.\u0026nbsp; Truth be told, if you are worried about that sorta thing, you shouldn't be eating any of these.\u0026nbsp; The end.\u0026nbsp; The hardest thing I ever did was not to touch one the other day. I was very proud of the fact that I was able to resist.\u0026nbsp; It helped that I was giving them all away and had none to bring home.\u0026nbsp; ☺\u0026nbsp; I would have loved to show you one\u0026nbsp; . . .\u0026nbsp; warm from the oven, broken open and chocolate oooozing out . . .\u0026nbsp; but I didn't dare.\u0026nbsp; I knew I would not be strong enough to resist digging in had I done so! \u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9222562792192462828\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/worlds-best-chocolate-chip-cookies.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9222562792192462828"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9222562792192462828"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/worlds-best-chocolate-chip-cookies.html","title":"World's Best 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":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3030717581291881552"},"published":{"$t":"2015-09-06T04:00:00.000+01:00"},"updated":{"$t":"2015-09-06T04:00:03.475+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Berries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"blueberry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"}],"title":{"type":"text","$t":"Blueberry Streusel Muffins"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3036_zpsaqiolx96.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3036_zpsaqiolx96.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLast weekend\u0026nbsp; I thought I would take advantage of the last of our blueberries to bake some delicious muffins to take to the Missionary street display in town.\u0026nbsp; It ended up being cancelled, and so I gave half to my elderly friend Doreen and then we enjoyed the rest of them here at home.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN3037_zpsrhtxgoj8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3037_zpsrhtxgoj8.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a fabulous recipe.\u0026nbsp; It makes a dozen super big muffins, which are just stogged full of fresh blueberries! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3038_zpssyxtatv4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3038_zpssyxtatv4.jpg\" height=\"400\" width=\"380\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButtermilk helps to make them very moist.\u0026nbsp;\u0026nbsp; And of course there is plenty of lemon zest in the batter, which gives them a lovely lemon background which goes so very well with the blueberries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3039_zps9i9ehwv2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3039_zps9i9ehwv2.jpg\" height=\"400\" width=\"391\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe streusel bakes into the top of the muffins creating a crisp and sweet sugary crunch, which is quite moreish . . .\u0026nbsp; especially if you are a muffin top lover like I am!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3040_zpsldwagsiw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3040_zpsldwagsiw.jpg\" height=\"372\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese really are like the epitome of everything that you want in a GOOD blueberry muffin!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3041_zpsg5bg11gl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3041_zpsg5bg11gl.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Blueberry Streusel Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12 large muffins\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blueberry-streusel-muffins-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese are moist, stogged full of berries and delicious.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n350g of plain flour (2 1\/2 cups)\u003C\/div\u003E\n1 TBS baking powder\u003C\/div\u003E\n1 tsp baking soda\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n125g of unsalted butter, melted and cooled (1\/2 cup)\u003C\/div\u003E\n190g of sugar (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nthe finely grated zest of one lemon (optional)\u003C\/div\u003E\n2 large free range eggs\u003C\/div\u003E\n1 TBS vanilla extract\u003C\/div\u003E\n225ml of buttermilk (1 cup)\u003C\/div\u003E\n225g of blueberries, fresh or frozen (1 1\/2 cups)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Streusel topping:\u003C\/div\u003E\n22g of sugar (1\/4 cup)\u003C\/div\u003E\n1 TBS plain flour\u003C\/div\u003E\n2 tsp unsalted butter, melted\u003C\/div\u003E\npinch of ground cinnamon\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3047_zpsjd1ywcsq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3047_zpsjd1ywcsq.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nMake the streusel by combining all of the ingredients until well mixed.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 225*C\/425*F\/ gas mark 7.\u0026nbsp; Butter a 12 cup muffin tin and line with paper liners.\u0026nbsp; \u003C\/div\u003E\nWhisk\n the flour, soda, baking powder, and salt\u0026nbsp; together in a large bowl.\u0026nbsp; \nSet aside.\u0026nbsp;\u0026nbsp; Rub the sugar and the lemon zest (if using) together until \nquite fragrant.\u0026nbsp; Whisk in the eggs, butter, milk and vanilla until well \ncombined.\u0026nbsp;\u0026nbsp; Add the wet ingredients all at once to the dry ingredients.\u0026nbsp;\n Fold together using a rubber spatula until just combined.\u0026nbsp; There may \nstill be lumps and dry streaks, which is alright.\u0026nbsp;\u0026nbsp; Fold in the berries \ngently.\u0026nbsp;\u0026nbsp; Divide the batter between the muffin cups.\u0026nbsp;\u0026nbsp; Sprinkle the \nstreusel evenly over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3048_zpsx8c7tqfy.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3048_zpsx8c7tqfy.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 5 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nReduce\n the oven temperature to 190*C\/375*F\/ gas mark 5. and continue to bake \nfor a further 15 minutes, or until a toothpick inserted in the centre \ncomes out clean.\u0026nbsp;\u0026nbsp; Cool in the pan for five minutes before tipping out \nonto a wire rack to finish cooling.\u0026nbsp;\u0026nbsp; These are best enjoyed the day of \nbaking, but any leftovers can be stored in an airtight container for up \nto 3 days, or frozen for up to 3 months.\u0026nbsp;\u0026nbsp; To defrost, thaw for about 30\n seconds in the microwave.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3030717581291881552\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/blueberry-streusel-muffins.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3030717581291881552"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3030717581291881552"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/blueberry-streusel-muffins.html","title":"Blueberry Streusel 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":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3559160408401423547"},"published":{"$t":"2015-09-03T04:00:00.000+01:00"},"updated":{"$t":"2015-09-03T07:29:04.221+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Butchers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chadwicks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Snappy Dog and Burger Relish and NYC Onions"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2815_zpsz8g3b6p5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2815_zpsz8g3b6p5.jpg\" height=\"240\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLast week we had the Elders over for supper one night. I wanted to do them a real treat and so I decided that I would do them a BBQ Supper. \u0026nbsp; I had just gotten a lovely BBQ pack from \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/\" target=\"_blank\"\u003E\u003Cb\u003EChadwick's Butchers \u003C\/b\u003E\u003C\/a\u003Eand so it was the perfect opportunity to try out some different meats and to treat the lads.\u0026nbsp; I only did hot dogs and burgers and so I also created some delicious toppings to have with them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-zqBI_DKOO48\/Veca_fKULzI\/AAAAAAAAJXI\/HFpZjJ5zXpY\/s1600\/Chadwicks.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"266\" src=\"http:\/\/2.bp.blogspot.com\/-zqBI_DKOO48\/Veca_fKULzI\/AAAAAAAAJXI\/HFpZjJ5zXpY\/s400\/Chadwicks.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/\" target=\"_blank\"\u003E\u003Cb\u003EChadwicks Family Butchers\u003C\/b\u003E\u003C\/a\u003E is one of the best butchers in London and also operate an online Butcher's Shop where you can order quality organic meat products, for pick up in London, or delivery nationwide.\u0026nbsp; All the Beef, Pork, lamb, chicken and game is hand selected so you can be sure that what you are receiving is of the best quality as well as being organic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2811_zps7rqvhf3x.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2811_zps7rqvhf3x.jpg\" height=\"300\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey sent me quite an extensive pack to try out so I will be reporting my findings on their products over several days. \u0026nbsp;\u0026nbsp; This time it is their \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/product\/gourmet-beef-burgers-sun-dried-tomato\/\" target=\"_blank\"\u003E\u003Cb\u003EGourmet Beef Burgers\u003C\/b\u003E\u003C\/a\u003E and their \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/product\/8-posh-dog-pork-sausage\/\" target=\"_blank\"\u003E\u003Cb\u003EPosh Dogs\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTheir Gourmet Beef Burgers weigh in at a hefty 175g a piece and are made with Rare breed pure Hereford beef rib eye steak and beef skirt steak. They have a 15% fat content and contain sea salt, white pepper, coriander, onion and a little garlic.\u0026nbsp; They are also gluten free and hand made and won Britain's best burger in 2015.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTheir Posh Dogs are a handmade free range pork sausage, made using natural skins with 80% lean pork and 20% pork fat.\u0026nbsp;\u0026nbsp; They add 5% rusk, spices, fresh herbs, white and black peppers and a mix of salts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe were in for a real treat! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2846_zpsqzcdlt0s.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2846_zpsqzcdlt0s.jpg\" height=\"379\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWow, that was one great burger. \u0026nbsp; They were meaty and well flavoured.\u0026nbsp; They were also huge. \u0026nbsp; The Missionaries gave them two thumbs up . . .\u0026nbsp; the dogs were a pleasant surprise for me.\u0026nbsp; I was expecting something like a sausage, but they were more like the gourmet hotdogs I was used to buying back in Canada. \u0026nbsp; These burgers and dogs were delicious all on their own, but tucked into buns with my gourmet toppings, they were fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2849_zpslrevhbyh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2849_zpslrevhbyh.jpg\" height=\"248\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nElder Singsam took a photo of them just before he slathered them with toppings and tucked in!\u0026nbsp; They went down a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese New York City Onions were fabulous on both the burgers and dogs.\u0026nbsp;\u0026nbsp; I hear that these are very popular in New York.\u0026nbsp; They are lightly spiced and well flavoured.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2816_zpse9q2aqol.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2816_zpse9q2aqol.jpg\" height=\"361\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*NYC Onions for Dogs and Burgers*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 2 cups\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/new-york-style-onions-for-on-burgers-and-dogs\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese\n are fabulous on either hot dogs or burgers.\u0026nbsp; They are a bit spicy and \nslightly sweet.\u0026nbsp; Store any leftovers in the refrigerator.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS light olive oil\u003C\/div\u003E\n6 medium onions, peeled, cut in half lengthwise and then sliced thickly\u003C\/div\u003E\n2 TBS tomato puree (tomato paste)\u003C\/div\u003E\n1\/4 tsp cayenne pepper\u003C\/div\u003E\npinch of ground cinnamon\u003C\/div\u003E\nsalt to taste\u003C\/div\u003E\nwater as needed\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil in a large non-stick skillet.\u0026nbsp; Add the onions and cook, \nstirring occasionally, until they begin to become translucent, about \nfive minutes or so.\u0026nbsp;\u0026nbsp; Add the tomato paste, cayenne and cinnamon.\u0026nbsp;\u0026nbsp; Add \nwater as needed to keep the tomato paste from making the mixture too \nthick and to prevent catching on the bottom.\u0026nbsp; Cook, stirring \noccasionally and adding water as needed, for an additional 15 minutes or\n so, until the onions are very soft.\u0026nbsp;\u0026nbsp; Place into a bowl for spooning \nout onto your favourite dogs and burgers.\u0026nbsp; Store any leftovers in the \nrefrigerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN28151_zpse9avh1ci.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN28151_zpse9avh1ci.jpg\" height=\"240\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;The snappy Dog and Burger Relish was also popular and went well with both the burgers and dogs.\u0026nbsp; Savoury, spicy and just a tiny bit sweet, it added a bit of crunch and colour!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2817_zpscux0bjs9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2817_zpscux0bjs9.jpg\" height=\"382\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Snappy Dog and Burger Relish*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 1 cup\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/snappy-dog-and-burger-relish\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is a beautiful mix of textures and flavours meant to enhance an already\n good burger or dog.\u0026nbsp; It has a bit of a snap, but not so much that it \nhurts.\u0026nbsp; You can of course increase this effect if you wish\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n10 cherry tomatoes, chopped\u003C\/div\u003E\n(I used a mix of red and yellow)\u003C\/div\u003E\n1\/2 medium red onion, peeled and minced finely\u003C\/div\u003E\n2 pickled jalapeno slices, seeded and finely chopped\u003C\/div\u003E\n(you can add more if you like)\u003C\/div\u003E\n4 peppadew mild sweet pickled peppers, finely chopped\u003C\/div\u003E\na handful of pitted dry cured black olives, finely chopped (about 10)\u003C\/div\u003E\na handful of pitted cured green olives, finely chopped (about 10)\u003C\/div\u003E\n1 TBS grainy Dijon mustard\u003C\/div\u003E\n1 tsp yellow mustard (mild american style)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCombine all ingredients in a bowl, mixing together well.\u0026nbsp; Cover and chill for several hours before using.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2820_zpsz8trhnkt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2820_zpsz8trhnkt.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also served some of my delicious homemade Sweet Chili Chutney. \u0026nbsp;\u0026nbsp; This is sweet, smokey and packs a tiny wallop. \u0026nbsp; We quite like it.\u0026nbsp; This makes quite a bit more than the relish and onions, so you will want to process jars of it in a boiling\u0026nbsp; water bath for ten minutes for longer storage.\u0026nbsp; It makes a lovely Christmas gift when presented in a gift box along with\u0026nbsp; a nice cheese and a crusty loaf.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2821_zpszxxwerhs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2821_zpszxxwerhs.jpg\" height=\"400\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sweet\u0026nbsp; Chili Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 1 1\/2 Kilos, or 3 1\/2 pounds\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tomato-and-chili-chutney\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nSweet\n with a bit of a snap.\u0026nbsp; You can control this of course by the amount of \nred chillies you choose to use.\u0026nbsp; This also makes a nice gift.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS Olive Oil\u003C\/div\u003E\n\u003Cdiv\u003E\n3 large sweet onions, peeled and diced\u003C\/div\u003E\n\u003Cdiv\u003E\n2 1\/4 pounds of baby plum tomatoes, blanched, peeled and halved\u003C\/div\u003E\n\u003Cdiv\u003E\n2 1\/4 pounds of cooking apples, cored and roughly chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp sweet smoked paprika\u003C\/div\u003E\n\u003Cdiv\u003E\n3 red chillies, finely chopped (leave the seeds in if you want it spicier)\u003C\/div\u003E\n\u003Cdiv\u003E\n200g of light muscovado sugar (1 cup packed, soft light brown sugar)\u003C\/div\u003E\n\u003Cdiv\u003E\n350 ml cider vinegar (scant 1 1\/3 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS tomato puree (tomato paste)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp sea salt flakes\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n the oil in a large, heavy-based pan \nor preserving pan. Add the onions and cook gently over a medium heat \nwith the sea salt for about 10 mins, until golden.\u0026nbsp; Add the baby plum \ntomatoes, chopped \napples, paprika and chilli, and cook for about 5 minutes, until the \ntomatoes have begun to break down.\u0026nbsp; Stir in sugar, vinegar and tomato \npuree. \nBring the mixtutre to the boil and then reduce to a simmer for 25-30 \nmins, cooking until thick.\u0026nbsp; Stir occasionally to prevent the mixture \nfrom catching on the bottom. Spoon into hot, sterilised jars. Cool,\n before securing with lids.\u0026nbsp; Store in the refrigerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say overall I was really impressed with the delivery service from \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/products-page\/\" target=\"_blank\"\u003E\u003Cb\u003EChadwicks\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; Everything arrived promptly, well packaged and properly chilled.\u0026nbsp; I would not hesitate to use them again.\u0026nbsp; They carry a wide variety of meat products from\u0026nbsp; from bacon to haggis and everything in between.\u0026nbsp; Turkey's,\u0026nbsp; Chickens and Chicken burgers, Lamb, a wide variety of Sausages, Beef, hams, Pork, Cheeses, etc.\u0026nbsp;\u0026nbsp; I don't know what they don't have.\u0026nbsp;\u0026nbsp; They also offer different hampers, including BBQ packs, Cheese Boards, Breakfast Packs, Christmas Hampers and a whole lot more.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStay tuned to see what I cooked up next!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3559160408401423547\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/snappy-dog-and-burger-relish-and-nyc.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3559160408401423547"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3559160408401423547"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/snappy-dog-and-burger-relish-and-nyc.html","title":"Snappy Dog and Burger Relish and NYC Onions"}],"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":"http:\/\/2.bp.blogspot.com\/-zqBI_DKOO48\/Veca_fKULzI\/AAAAAAAAJXI\/HFpZjJ5zXpY\/s72-c\/Chadwicks.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4830521104378508824"},"published":{"$t":"2015-08-22T04:00:00.000+01:00"},"updated":{"$t":"2015-08-22T04:00:00.924+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"After School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee break"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Icings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"}],"title":{"type":"text","$t":"Peanut Butter and Banana Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2834_zpsuhk8yrbg.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2834_zpsuhk8yrbg.jpg\" height=\"384\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had scheduled both the Elders and the Sisters for tea appointments this week, two days in a row and so I set about to do a dessert to serve them that I could actually use two days in a row and decided that a large cake would do the trick. \u0026nbsp; I could cut it into squares and serve it with ice cream both nights. \u0026nbsp; Whatever works, right?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN2835_zpstbyn5hy1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2835_zpstbyn5hy1.jpg\" height=\"295\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPeanut Butter and Banana is a popular flavour combination in North America, and Todd actually also really enjoys it.\u0026nbsp; I had some \u003Cstrike\u003Eblack\u003C\/strike\u003E nicely ripened bananas that needed using up and so I set about to creat a peanut butter and banana cake with great success!\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2836_zpsapoykhhl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2836_zpsapoykhhl.jpg\" height=\"395\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Yay!\u0026nbsp; I love it when that happens, and trust me when I say . . .\u0026nbsp; it doesn't always!\u0026nbsp;\u0026nbsp;\u0026nbsp; I used my favourite banana cake recipe an subbed some peanut butter (smooth) for a portion of the butter, and I used the peanut butter icing recipe from my favourite peanut butter cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2838_zps1tegjzzx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2838_zps1tegjzzx.jpg\" height=\"373\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result was a deliciously moist and dense banana cake with a light peanut butter flavour . . .\u0026nbsp; topped with a rich and nutty icing, which I then topped with crushed banana chips, for just a bit of crunch!\u0026nbsp; It went down a real treat to all concerned!\u0026nbsp; Whew!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis would be a great \"after-school\" cake! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2839_zpsladzq5jd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2839_zpsladzq5jd.jpg\" height=\"400\" width=\"382\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Peanut Butter and Banana Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 16\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/peanut-butter-and-banana-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMoist and dense cake, with mild banana and peanut butter flavours, topped with a fab peanut buttercream icing!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the cake:\u003C\/div\u003E\n3 medium very ripe bananas, mashed (about 1 1\/2 cups)\u003C\/div\u003E\n420g of plain flour, sifted (3 cups)\u003C\/div\u003E\n1 1\/2 tsp baking soda\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n125g of butter, softened (1\/2 cup)\u003C\/div\u003E\n60g of smooth peanut butter (1\/4 cup)\u003C\/div\u003E\n385g of sugar (2 cups)\u003C\/div\u003E\n3 large free range eggs,beaten\u003C\/div\u003E\n2 tsp vanilla extract\u003C\/div\u003E\n340ml of buttermilk (1 1\/2 cups)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the peanut butter icing:\u003C\/div\u003E\n60g of butter (1\/4 cup)\u003C\/div\u003E\n60g of peanut butter (1\/4 cup)\u003C\/div\u003E\n325g of icing sugar (2 1\/2 cups)\u003C\/div\u003E\n60ml of milk (1\/4 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN2841_zpsmuetcuif.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2841_zpsmuetcuif.jpg\" height=\"380\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst bake the cake.\u0026nbsp; Preheat the oven to 165*C\/325*F\/ gas mark 3.\u0026nbsp; Butter and flour a 9 by 15 inch baking tin.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2843_zpsezixyjoq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2843_zpsezixyjoq.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n together the butter, peanut butter and sugar until light and fluffy.\u0026nbsp; \nBeat in the eggs a third at a time.\u0026nbsp;\u0026nbsp; Beat in the vanilla.\u0026nbsp;\u0026nbsp;\u0026nbsp; Sift \ntogether the flour and the baking soda.\u0026nbsp;\u0026nbsp; Add this to the creamed \nmixture in thirds, alternating with the buttermilk, beginning and ending\n with dry ingredients.\u0026nbsp;\u0026nbsp; Stir in the bananas to combine.\u0026nbsp; Pour into the \nprepared baking tin.\u0026nbsp; Bake for 1 hour to 1 hour and fifteen minutes.\u0026nbsp;\u0026nbsp; \nRemove from the oven and place onto a wire rack to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2844_zpss5djiz5o.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2844_zpss5djiz5o.jpg\" height=\"377\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor\n the icing beat together all of the icing ingredients until you have a \nsoft spreadable icing.\u0026nbsp; Only add as much milk as you need to get the \nright spreading consistency.\u0026nbsp; Spread the icing on the cooled cake.\u0026nbsp; Cut \ninto squares to serve.\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4830521104378508824\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/08\/peanut-butter-and-banana-cake.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4830521104378508824"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4830521104378508824"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/08\/peanut-butter-and-banana-cake.html","title":"Peanut Butter and Banana 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":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8351317922859853890"},"published":{"$t":"2015-06-26T04:00:00.001+01:00"},"updated":{"$t":"2022-06-28T12:27:30.123+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Basic Macaroni Salad"},"content":{"type":"html","$t":"\u003Cimg alt=\"Basic Macaroni Salad\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2031_zpsrjpmglil.jpg\" title=\"Basic Macaroni Salad\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nWe had the Missionary Sisters over for supper last Thursday evening.\u0026nbsp; As we all had a meeting that we needed to dash out to afterwards, I decided to keep it simple.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI cooked burgers.\u0026nbsp; Yes, hamburgers.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Basic Macaroni Salad\" border=\"0\" height=\"598\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2032_zpsyiqa4dyi.jpg\" title=\"Basic Macaroni Salad\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nAnd they loved them.\u0026nbsp;\u0026nbsp; Plain old burgers, done on the grill . . .\u0026nbsp; in toasted cheese rolls with their choice of garnishes . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003Echeese, pickles, mustard, onions, ketchup . . .\u0026nbsp; whatever they wanted to put on them.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Basic Macaroni Salad\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2033_zpscfmjqs9z.jpg\" title=\"Basic Macaroni Salad\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI also had a bowl of potato chips for them.\u0026nbsp; Thank goodness those are gone.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI daren't have potato chips in the house because they have the bad habit of getting in my mouth.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Basic Macaroni Salad\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2034_zps6naypprb.jpg\" title=\"Basic Macaroni Salad\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nA tossed salad because, you need to get some vegetables in somewhere, and girls always like salad . . . unlike the guys.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe girls always eat it up.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Basic Macaroni Salad\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2036_zpsbsmn8zni.jpg\" title=\"Basic Macaroni Salad\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nAnd then this basic old fashioned macaroni salad.\u0026nbsp; No pretense here.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It's simple.\u0026nbsp; It's easy.\u0026nbsp; It's delicious.\u0026nbsp; Oh\u0026nbsp; . . .\u0026nbsp; and yeh . . .\u0026nbsp; I confess . . .\u0026nbsp; I bought a cheesecake . . .\u0026nbsp; and I liked it.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Basic Macaroni Salad\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2037_zpsqwgcbjwk.jpg\" title=\"Basic Macaroni Salad\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Basic Macaroni Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 5\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/amish-macaroni-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious salad which encompasses many of the flavours of a potato \nsalad, except its not potatoes . . .\u0026nbsp; its macaroni and its good.\u0026nbsp; Tastes\n best if made the night before (or early in the day) and chilled before \nserving.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n115g of uncooked macaroni (1 cup)\u003C\/div\u003E\n2 hard boiled eggs\u003C\/div\u003E\n1 stalk of celery, chopped\u003C\/div\u003E\n1 heaped TBS of finely chopped onion\u003C\/div\u003E\n1\/2 cup salad dressing (\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/homemade-salad-dressing\" target=\"_blank\"\u003E\u003Cb\u003Esee my homemade recipe\u003C\/b\u003E\u003C\/a\u003E)\u003C\/div\u003E\n1 TBS Dijon mustard\u003C\/div\u003E\n1 fluid ounce of white vinegar\u003C\/div\u003E\n2 1\/2 TBS caster sugar\u003C\/div\u003E\nsalt and pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook\n the macaroni and dreain well.\u0026nbsp; Rinse and cool.\u0026nbsp;\u0026nbsp; Put into a bowl along \nwith the chopped egg, onion and celery.\u0026nbsp;\u0026nbsp; Whisk together the remaining \ningredients thoroughly.\u0026nbsp; Stir this into the macaroni mixture.\u0026nbsp; Season to\n taste and then cover and chill until serving time.\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - You can add other ingredients if you wish.\u0026nbsp; Chopped bell peppers, chopped pickles, chopped radishes, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8351317922859853890\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/a-pretty-basic-macaroni-salad.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8351317922859853890"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8351317922859853890"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/a-pretty-basic-macaroni-salad.html","title":"Basic Macaroni Salad"}],"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":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7107704094625202944"},"published":{"$t":"2015-02-23T04:00:00.003+00:00"},"updated":{"$t":"2022-05-02T13:03:39.313+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Hamburger and Potato Casserole"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Hamburger and Potato Casserole\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Family%20pictures\/casserole_zps80ejn81z.jpg\" title=\"Hamburger and Potato Casserole\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nAs you know we had the Missionary Elders here for their supper the other night.\u0026nbsp; That's when I made that gorgeous Profiterole Cake.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EToday I am going to show you what they had for their main course. \u0026nbsp; A delicious Hamburger and Potato Casserole!\u0026nbsp; They both had seconds!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThere are not a lot of ground beef and potato recipes out there when you take Cottage Pie out of the mix. This ground beef and potato casserole is amazingly delicious, I kid you not!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Hamburger and Potato Casserole\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0549_zpsee2qora4.jpg\" title=\"Hamburger and Potato Casserole\" width=\"621\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI always figure they get enough roast dinners and so when they come to us I always try to cook them a meal similar to one they might get at home from their mums.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EFamily type of food.\u0026nbsp; Home cooking at it's best.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Hamburger and Potato Casserole\" border=\"0\" height=\"611\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0552_zpsaer4d6fx.jpg\" title=\"Hamburger and Potato Casserole\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nThis went down a real treat.\u0026nbsp; It's simply potatoes, browned ground beef and cheese layered together with a simple sauce made\u0026nbsp; using tinned condensed soup, sour cream and regular cream. \u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;I know it's a bit of a cheat using tinned soup, but I'm not a tinned soup snob.\u0026nbsp; It has it's uses.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Hamburger and Potato Casserole\" border=\"0\" height=\"594\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0554_zpsfe4niyxz.jpg\" title=\"Hamburger and Potato Casserole\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nThere are not too many tinned soups (except maybe tomato) that I would eat as soup, but they do make great sauces for Casseroles in a pinch!! \u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAnd this meat and potato casserole is a wonderful way to use it. \u0026nbsp; I simply serve it with some vegetables on the side, a salad and some crusty bread to mop up all that cheesy sauce. \u0026nbsp; Scrumptiously tasty!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Hamburger and Potato Casserole\" border=\"0\" height=\"602\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0567_zpsndhtvlvn.jpg\" title=\"Hamburger and Potato Casserole\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Beef and Potato Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/beef-and-potato-casserole\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious casserole made by layering potatoes, tinned soup and cheese \nin a dish along with cooked ground beef.\u0026nbsp; Simple ingredients that taste \ndelicious when put together.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 pound extra lean ground beef\u003C\/div\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n1 small green pepper, trimmed and chopped\u003C\/div\u003E\n2 cloves of garlic, peeled and minced\u003C\/div\u003E\n1\/2 tsp seasoning salt\u003C\/div\u003E\n1\/4 tsp ground black pepper\u003C\/div\u003E\n4 large potatoes, peeled and sliced (parboil in lightly salted boiling water for five minutes, then drain)\u003C\/div\u003E\n120g of grated cheddar cheese (1 cup)\u003C\/div\u003E\nFor the sauce:\u003C\/div\u003E\n1 tin of condensed Cream of Chicken soup, undiluted\u003C\/div\u003E\n1 small onion, peeled and grated\u003C\/div\u003E\n125ml of single cream (1\/2 cup)\u003C\/div\u003E\n1 heaped dessert spoon of sour cream (about 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS grated Parmesan cheese\u003C\/div\u003E\n1\/2 tsp garlic powder\u003C\/div\u003E\n1\/4 tsp seasoning salt\u003C\/div\u003E\n1\/4 tsp black pepper\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Hamburger and Potato Casserole\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0562_zpsr4wxkz35.jpg\" title=\"Hamburger and Potato Casserole\" width=\"629\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Butter a large oblong glass casserole dish.\u0026nbsp;\u0026nbsp; Set aside.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Hamburger and Potato Casserole\" border=\"0\" height=\"565\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0559_zps3ndv3oo7.jpg\" title=\"Hamburger and Potato Casserole\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nWhisk together the soup, onion, cream, sour cream, Parmesan Cheese, garlic powder, seasoning salt and black pepper.\u0026nbsp;\u0026nbsp; Set aside.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Hamburger and Potato Casserole\" border=\"0\" height=\"566\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0565_zpswdsistyp.jpg\" title=\"Hamburger and Potato Casserole\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nSpray\n a large skillet with non stick cooking spray.\u0026nbsp; Crumble in the ground \nbeef.\u0026nbsp; Scramble fry until it is no longer pink.\u0026nbsp; Add the onion, green \npepper, garlic, seasoning salt and black pepper and continue to cook, \nstirring occasionally until the beef begins to brown and the vegetables \nhave softened.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\nBegin to layer the ingredients into the \nprepared baking dish as follows.\u0026nbsp; One third of the potatoes, half of the\n meat, 1\/3 of the soup, 1\/3 of the cheese, one third potatoes, remaining\n half of meat, 1\/3 of the soup, 1\/3 of the cheese, remaining potatoes, \nthen remaining soup and cheese.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ECover with a sheet of foil which has \nbeen buttered on one side, buttered side down.\u0026nbsp;\u0026nbsp; Place on a baking sheet\n and bake for one hour in the preheated oven.\u0026nbsp; Uncover and bake for \nabout 30 minutes longer until the potatoes are fork tender and \neverything is nicely bubbling and golden brown.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Hamburger and Potato Casserole\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0560_zpshw3tmj3h.jpg\" title=\"Hamburger and Potato Casserole\" width=\"626\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nNote: If you want\n you can add an additional handful of cheddar cheese to the top for the \nlast half hour of baking.\u0026nbsp; I often do and nobody complains at all!\u0026nbsp; \nDelicious!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"box-sizing: border-box;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7107704094625202944\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/beef-and-potato-casserole.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7107704094625202944"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7107704094625202944"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/beef-and-potato-casserole.html","title":"Hamburger and Potato Casserole"}],"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-1526268472361968429"},"published":{"$t":"2015-02-21T04:00:00.003+00:00"},"updated":{"$t":"2022-02-23T13:20:22.422+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Chocolate Eclair Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0536_zpscbtnwdbv.jpg\" title=\"Chocolate Eclair Cake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nChocolate Eclair Cake. We had the Missionary Elders for tea last night and I wanted to make them a special dessert to enjoy.\u0026nbsp; This chilled dessert always goes down a real treat with everyone I serve it to.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAnother name for it would be Profiterole Cake.\u0026nbsp; It's basically a choux pastry base filled with a vanilla\u0026nbsp; and cream cheese filling, topped with whipped cream and then drizzled with a chocolate sauce!\u0026nbsp; It is fabulously delicious!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EChocolate Eclair Cake from scratch is one of those desserts that will have people thinking about it for a very long time. Its a lot simpler to make than one would suppose as well!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"598\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0537_zpsm7txqxn0.jpg\" title=\"Chocolate Eclair Cake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nOne of the things I love most about this cake is that it is a chocolate eclair cake without coolwhip.\u0026nbsp; I would much rather use the real thing rather than a petroleum by-product, wouldn't you?\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI have never had anyone turn their noses up at this . . .\u0026nbsp; in fact most people want seconds and the Elders were no different.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWhen I offered seconds they jumped at the chance!\u0026nbsp; It just so happened that Eclairs was our Alaskan Missionaries favorite dessert, so he \u003Ci\u003Ereally\u003C\/i\u003E enjoyed this!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"528\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0538_zpsuifkiotu.jpg\" title=\"Chocolate Eclair Cake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nIt is a North American Recipe that I had to adapt to English ingredients when I moved over here fourteen and a half years ago.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EMany of the original ingredients were not readily available here and still aren't. \u0026nbsp; I have listed the original North American Ingredients in the recipe.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"619\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0539_zpspfq0t5vl.jpg\" title=\"Chocolate Eclair Cake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nIt's such a simple dessert to make and yet it is a show stopper!\u0026nbsp; You might be a bit afraid of making choux pastry, but if you make sure your boiled mixture is cooled to lukewarm and you persevere when beating in the eggs, you have every chance for success. \u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAdding eggs to a boiling hot flour mixture is always a sure recipe for disaster.\u0026nbsp; Been there, done that when I was thirteen.\u0026nbsp; A mistake I never made twice. Experience is a great teacher.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"598\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0540_zpsaryoe3jz.jpg\" title=\"Chocolate Eclair Cake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nThat rich custardy filling is deliciously creamy and just sweet enough without going over the top . . .\u0026nbsp; a nice layer of lightly sweetened whipped cream is layered over the whole cake and then a delicious chocolate sauce is drizzled over all. \u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAgain, let the sauce cool before you drizzle it on.\u0026nbsp; You don't want\u0026nbsp; it to melt the whipped cream.\u0026nbsp;\u0026nbsp; Altogether this simple dessert is a real delight both to make and to indulge in!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0536_zpszltdrj6l.jpg\" title=\"Chocolate Eclair Cake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Profiterole Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/profiterole-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nI\n have heard this called Chocolate Eclair Cake as well.\u0026nbsp; It's an oldie but a \ngoodie.\u0026nbsp; I have adapted the recipe to what is available for me to use \nhere in the UK, but will put the American ingredients in brackets.\u0026nbsp; It's\n delicious!\u0026nbsp; Make this several hours prior to serving it so that it has \nample time to set up.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n125ml of water (1\/2 cup)\u003C\/div\u003E\n2 ounces butter (1\/4 cup)\u003C\/div\u003E\n70g of plain flour (1\/2 cup)\u003C\/div\u003E\n2 large free range eggs\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFilling:\u003C\/b\u003E\u003C\/div\u003E\n115g of cream cheese (4 ounces)\u003C\/div\u003E\n300g instant dessert mix such as angel delight (1 (3 1\/2 ounce) package of instant vanilla pudding)\u003Cbr \/\u003E\n(I used Banana Flavoured Angel Delight) \u003C\/div\u003E\n355ml of whole milk (1 1\/2 cups)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ETo top:\u003C\/b\u003E\u003C\/div\u003E\n335ml of double cream (1 1\/2 cups)\u003C\/div\u003E\n1 tsp vanilla\u003C\/div\u003E\n1 TBS caster sugar\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EChocolate Sauce:\u003C\/b\u003E\u003C\/div\u003E\n30g of sifted cocoa powder (1\/4 cup)\u003C\/div\u003E\n200g caster sugar (1 cup)\u003C\/div\u003E\n180ml of evaporated milk (not sweetened condensed) (3\/4 cup)\u003C\/div\u003E\n2 ounces butter (1\/4 cup)\u003C\/div\u003E\npinch salt\u003C\/div\u003E\n1\/4 tsp vanilla\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0546_zpsz9bojcuk.jpg\" title=\"Chocolate Eclair Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n make the base.\u0026nbsp; Preheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp;\u0026nbsp; Butter a\n 9 inch square glass baking dish.\u0026nbsp;\u0026nbsp; Set in the fridge to chill.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the butter and water into a saucepan.\u0026nbsp; Place over medium high heat and \nbring to the boil, stirring to melt the butter.\u0026nbsp;\u0026nbsp; Remove from the heat.\u0026nbsp;\n Add the flour and beat it in all at once.\u0026nbsp;\u0026nbsp; Beat in one of the eggs.\u0026nbsp; \nIt will seem at first that it won't combine, and will look a bit slimy, \nbut persevere, if you keep beating all of a sudden it comes together.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Beat in the other egg in the same way.\u0026nbsp;\u0026nbsp; Spread the dough into the \nchilled baking dish, spreading it evenly and at least 1\/2 inch up the \nsides.\u0026nbsp; Place it into the oven and bake it for 25 minutes.\u0026nbsp; It should be\n well puffed and golden brown.\u0026nbsp; Remove from the oven and allow to cool \ncompletely before proceeding.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0545_zpsmmktokut.jpg\" title=\"Chocolate Eclair Cake\" width=\"606\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nWhip the\u0026nbsp; dessert mix\n and milk together until the mixture thickens.\u0026nbsp; Beat this into the cream\n cheese a bit at a time until it is completely amalgamated.\u0026nbsp;\u0026nbsp; Spread \nthis mixture over the cooled base.\u0026nbsp; Whip the cream together with the \nvanilla and caster sugar just until soft peaks form.\u0026nbsp; Spread this over \ntop of the pudding mixture.\u0026nbsp; Place into the refrigerator to chill.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"602\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0544_zpsgz9zeo3z.jpg\" title=\"Chocolate Eclair Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nTo\n make the sauce whisk the sugar and cocoa powder together in a \nsaucepan.\u0026nbsp;\u0026nbsp; Whisk in the milk.\u0026nbsp;\u0026nbsp; Drop in the butter.\u0026nbsp;\u0026nbsp; Cook over medium \nheat, stirring to melt the butter.\u0026nbsp; Bring to the boil, whisking \nconstantly.\u0026nbsp; Boil for two minutes then remove from the heat.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWhisk \ncontinuously during this time.\u0026nbsp; Whisk in the salt and vanilla.\u0026nbsp; Cool to \nroom temperature.\u0026nbsp;\u0026nbsp; Drizzle the chocolate sauce decoratively over top of\n the chilled cake. Chill the cake until ready to serve.\u0026nbsp; You will have \nplenty of sauce, so put the remainder into a pouring jug.\u0026nbsp; Pass any \nadditional sauce at the table.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cimg alt=\"Chocolate Eclair Cake\" border=\"0\" height=\"598\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0537_zpsm7txqxn0.jpg\" title=\"Chocolate Eclair Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"box-sizing: border-box;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1526268472361968429\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/profiterole-cake.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1526268472361968429"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1526268472361968429"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/profiterole-cake.html","title":"Chocolate Eclair 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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2463645864350109121"},"published":{"$t":"2014-09-19T04:00:00.000+01:00"},"updated":{"$t":"2014-09-19T04:00:03.359+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bacon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Glazed Meat Loaf Burgers"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7156_zps9f169b8f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7156_zps9f169b8f.jpg\" height=\"366\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp; \u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had the Missionary Elders over for\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003Edinner the other night.\u0026nbsp;\u0026nbsp; They are always such nice young lads.\u0026nbsp;\u0026nbsp; I love to have them in our home and I do so love to spoil them.\u0026nbsp;\u0026nbsp; I usually try to cook them something which reminds them of home.\u0026nbsp;\u0026nbsp; They both really enjoyed this and have requested the recipe from me so that they can either make it for themselves\u0026nbsp; or pass it on to their mums\/girlfriends when they get home.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7150_zps0d1eed04.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7150_zps0d1eed04.jpg\" height=\"396\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat always makes me really happy to know that they have enjoyed what I have prepared for them.\u0026nbsp; I do make good meatloaf if I don't say so myself.\u0026nbsp; I was never overly fond of my mother's meatloaf when I was growing up and my recipe that I use is one which I have perfected through the years, using ingredients and techniques which I have found to be quite successful. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7155_zps50d22cde.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7155_zps50d22cde.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can, of course, cook this in a large loaf tin, increasing the baking time by a good half an hour or more, but I find that it can be really fun to do meatloaf in smaller shapes from time to time, which lessens the cooking time and still results in a very moist dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7148_zpsf32371ea.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7148_zpsf32371ea.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith the bacon wrapped around these prior to baking, they somewhat resemble tournedos . . .\u0026nbsp; you know those expensive filet steaks? \u0026nbsp; Well, I am happy to say that these are just as enjoyable, or maybe even more so because they are just loaded with flavour!\u0026nbsp; There are no chunks of anything in them as I blitz everything smooth.\u0026nbsp; (Kids hate lumps and I have a texture thing myself with lumps.)\u0026nbsp; Flavoured with garlic, green pepper, onion and cheese . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7149_zps6ff82e40.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7149_zps6ff82e40.jpg\" height=\"360\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe egg, milk and cheese help to keep them moist and juicy . . .\u0026nbsp; and that bacon adds a nice smokey flavour.\u0026nbsp; The glaze and a bit of extra cheese scattered over all tip these over the top to being just that tad bit more special don't you think?\u0026nbsp; The extra green pepper on top was simply a garnish . . .\u0026nbsp; to dress them up like.\u0026nbsp;\u0026nbsp; The plates were licked clean! I love it when that happens!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7144_zps42d48271.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7144_zps42d48271.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Glazed Meat Loaf Burgers*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 8 servings\u003C\/div\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/meat-loaf-muffins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nYour\n favourite meal in a burger sized individual portion.\u0026nbsp; Wrapped in bacon \nand sweetly glazed.\u0026nbsp; These always go down a real treat.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n120g of round buttery crackers made into crumbs (about 2 cups)\u003Cbr \/\u003E\n\u003Cdiv\u003E\n1 medium onion, peeled and cut into chunks\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 sweet green pepper, cut into chunks\u003C\/div\u003E\n\u003Cdiv\u003E\n1 fat clove of garlic\u003C\/div\u003E\n\u003Cdiv\u003E\n2 medium free range eggs, beaten\u003C\/div\u003E\n\u003Cdiv\u003E\n1 pound extra lean ground beef\u003C\/div\u003E\n\u003Cdiv\u003E\n1 pound lean ground pork\u003C\/div\u003E\n\u003Cdiv\u003E\n120g of grated strong cheddar cheese (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS Worcestershire Sauce\u003Cbr \/\u003E\n1 1\/2 tsp dry mustard powder\u003Cbr \/\u003E\n1 1\/2 tsp salt\u003Cbr \/\u003E\n1\/2 tsp freshly ground black pepper\u003Cbr \/\u003E\n3\/4 cup whole milk\u003Cbr \/\u003E\n1 package of smoked streaky bacon, (you will need around 16 slices)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo glaze:\u003Cbr \/\u003E\n1\/2 cup of tomato ketchup\u003Cbr \/\u003E\n1\/2 tsp dry mustard powder\u003Cbr \/\u003E\n2 TBS soft light brown sugar, packed\u003C\/div\u003E\na handful of grated cheddar cheese to top\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7146_zps423c1b15.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7146_zps423c1b15.jpg\" height=\"400\" width=\"377\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the onion, garlic, green pepper, eggs, Worcestershire sauce, dry \nmustard powder, salt, pepper and milk into a blender.\u0026nbsp; Blitz until \nsmooth.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Line a large baking tray with foil.\u0026nbsp; Butter the foil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n\n the meats, cheese and cracker crumbs into a large bowl.\u0026nbsp; Pour the \nmixture from the\n blender over top.\u0026nbsp; Mix all together lightly with your hands, until well\n combined.\u0026nbsp; Divide into 8 equal portions.\u0026nbsp; Shape each into a ball and \nthen flatten the balls.\u0026nbsp; Wrap pieces of bacon around the outside edge \nof each patty to cover.\u0026nbsp; Secure with wooden toothpicks. Place onto the \nbaking tray.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 15 to 20 minutes.\u0026nbsp; Whisk together \nthe glaze ingredients until well mixed.\u0026nbsp; Remove the meatloaf from the \noven and brush this mixture over all.\u0026nbsp; Return to the oven and bake for a\n further 10 minutes until glazed.\u0026nbsp; Remove from the oven and scatter some\n more cheese on top, allow the heat from the patties to melt the cheese,\n or return to the oven just long enough to melt the cheese.\u0026nbsp; Remove the \ntoothpicks and serve.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo Cook as a Whole loaf:\u0026nbsp;\u0026nbsp; do all as above except press the mixture into a well buttered large loaf tin.\u0026nbsp; Lay bacon strips, cut in half crosswise over the top to cover.\u0026nbsp;\u0026nbsp; Bake for 40 to 45 minutes, then remove from the oven and brush on the glaze.\u0026nbsp; Return to the oven and bake for 15 to 20 minutes longer, until well glazed and cooked through."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2463645864350109121\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/glazed-meat-loaf-burgers.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2463645864350109121"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2463645864350109121"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/glazed-meat-loaf-burgers.html","title":"Glazed Meat Loaf Burgers"}],"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-920110177822949259"},"published":{"$t":"2014-09-13T05:00:00.001+01:00"},"updated":{"$t":"2021-01-14T12:56:08.506+00:00"},"category":[{"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":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"for the kids"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Chocolate and Peanut Butter Squares"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Chocolate and Peanut Butter Squares\" border=\"0\" height=\"563\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7114_zpsdd7a9676.jpg\" title=\"Chocolate and Peanut Butter Squares\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe two young Missionary Sisters who are serving in the Chester Ward at the moment came over today to do some service in our garden. \u0026nbsp; We just love our Missionaries, we really do.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI did them some grilled cheese sandwiches for their lunch which I served them along with some potato chips and some of my cherished sweet pickles from home that I hoard. \u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThey were really happy with that, but when I cracked open my Chocolate and Peanut Butter Squares, they were just thrilled! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chocolate and Peanut Butter Squares\" border=\"0\" height=\"546\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7115_zpsf31edc27.jpg\" title=\"Chocolate and Peanut Butter Squares\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't know anyone that wouldn't be thrilled to be faced with a plate of these. \u0026nbsp; Picture it . . .\u0026nbsp; you have a brown sugar, oatmeal buttery nutty fudgy cake type of base . . .\u0026nbsp;\u0026nbsp; partially baked . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chocolate and Peanut Butter Squares\" border=\"0\" height=\"614\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7116_zps6236732a.jpg\" title=\"Chocolate and Peanut Butter Squares\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSlathered with a rich sweet peanut buttery custard filling . . . and then topped with more of that brown sugar, oatmeal buttery nutty fudgy cake base, crumbled this time and mixed with oodles of milk chocolate bits and then baked again until the whole mass melds together\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chocolate and Peanut Butter Squares\" border=\"0\" height=\"584\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7117_zpsdb84a7f8.jpg\" title=\"Chocolate and Peanut Butter Squares\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInto something so scrumdiddlyumptious that it will be quite, quite impossible to eat just one.\u0026nbsp; Seriously.\u0026nbsp; Impossible. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chocolate and Peanut Butter Squares\" border=\"0\" height=\"634\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7130_zpsd3de1184.jpg\" title=\"Chocolate and Peanut Butter Squares\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI took a bite out of one just so I could show you how very tempting they are . . .\u0026nbsp; ahem . . .\u0026nbsp; tough job but somebody's got to do it! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Chocolate and Peanut Butter Squares\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7119_zpsd77a9c0f.jpg\" title=\"Chocolate and Peanut Butter Squares\" width=\"616\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chocolate and Peanut Butter Slice*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 20\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-and-peanut-butter-slice\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDecadent and moreish.\u0026nbsp; Bet you can't eat just one!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n300g milk chocolate, cut into bits, or milk chocolate chips (1 2\/3 cups)\u003Cbr \/\u003E\n350g of plain flour (2 1\/2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp baking powder\u003C\/div\u003E\n\u003Cdiv\u003E\n225g of butter (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n350g of soft light brown sugar (1 3\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n175g of rolled oats (2 cups plus 3 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n70g chopped walnuts (2\/3 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 large free range egg, beaten\u003C\/div\u003E\n\u003Cdiv\u003E\n400g tin of sweetened condensed milk (not evaporated 14 ounces)\u003C\/div\u003E\n\u003Cdiv\u003E\n70g peanut butter (6 1\/2 TBS)\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Chocolate and Peanut Butter Squares\" border=\"0\" height=\"634\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7130_zpsd3de1184.jpg\" title=\"Chocolate and Peanut Butter Squares\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Butter a 12 by 8 inch \nrectangular tin really well, set aside.\u0026nbsp; (Alternately you can line the \ntin with baking paper and butter the baking paper. (I like to leave \nenough overhang to lift it out with when it is cooled in order to be \nable to cut it into even slices.)\u003C\/div\u003E\n\u003Cdiv\u003E\nSift the flour and \nbaking powder into a large bowl.\u0026nbsp; Drop in the butter and rub it into the\n flour using your fingertips until you have a mixture resembling fine \nbread crumbs.\u0026nbsp; Stir in the brown sugar, oats and chopped nuts to combine\n all together well.\u0026nbsp; Remove a quarter of the mixture and set it aside in\n a bowl.\u0026nbsp; Stir the egg into the remaining mixture, mixing it in \ncompletely.\u0026nbsp; Press this mixture into the bottom of the prepared baking \ntin.\u0026nbsp; Bake for 15 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile the base is baking, stir the chocolate chips\/bits into the reserved crumb mixture and set aside.\u003C\/div\u003E\n\u003Cdiv\u003E\nWhisk together the condensed milk and the peanut butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\nRemove\n the partially baked base from the oven.\u0026nbsp;\u0026nbsp; Pour the peanut butter \nmixture over the base, spreading it out evenly.\u0026nbsp;\u0026nbsp; Sprinkle the chocolate\n bit crumb mixture evenly over top and press down lightly.\u0026nbsp; Return the \npan to the oven and bake a further 20 minutes, until golden brown.\u0026nbsp; \nAllow to cool completely in the tin. Lift out and cut into squares to \nserve.\u0026nbsp;\u0026nbsp; Store in an airtight container.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Missionaries\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/And%20Then%20We%20Had%20Tea\/SAM_7134_zpsc52ff3ca.jpg\" title=\"Missionaries\" width=\"634\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nShe kissed a frog, but it didn't turn into a prince . . .\u0026nbsp; so cute.\u0026nbsp; That Sister Wagner is such a cutie pie.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Missionaries\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/And%20Then%20We%20Had%20Tea\/SAM_7135_zpsf6553355.jpg\" title=\"Missionaries\" width=\"610\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't know who was braver, Sister Jones or the baby frog!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Missionaries\" border=\"0\" height=\"510\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/And%20Then%20We%20Had%20Tea\/SAM_7133_zps7633aa3f.jpg\" title=\"Missionaries\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI kinda think it was the baby frog, surrounded by all of us giants.\u0026nbsp; Isn't nature amazing? \u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThis content (written and \nphotography) is the sole property of The English Kitchen. Any reposting \nor misuse is not permitted. If you are reading this elsewhere, please \nknow that it is stolen content and you may report it to me at: \nmariealicejoan at aol dot com Thanks so much for visiting. Do come \nagain!\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/920110177822949259\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/chocolate-and-peanut-butter-squares.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/920110177822949259"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/920110177822949259"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/chocolate-and-peanut-butter-squares.html","title":"Chocolate and Peanut Butter Squares"}],"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":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8205310606044214931"},"published":{"$t":"2014-09-06T04:00:00.000+01:00"},"updated":{"$t":"2019-10-30T07:37:52.133+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pumpkin"}],"title":{"type":"text","$t":"Cinderella's Pumpkin Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6944_zps9b72afa8.jpg\" height=\"400\" title=\"Cinderella's Pumpkin Cake\" width=\"399\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe have two sets of missionaries serving here in the Chester area, a set of young women and a set of young men. \u0026nbsp; We love to feed them and endeavor to feed each set at least once a month if we can. \u0026nbsp; Earlier this week we were blessed to feed the Sisters.\u0026nbsp; I usually try to cook them a meal which\u0026nbsp; will remind them a little bit of home.\u0026nbsp; This week it was \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/03\/chicken-divan-casserole.html\" target=\"_blank\"\u003E\u003Cb\u003EChicken Divan Casserole\u003C\/b\u003E\u003C\/a\u003E (a great way to get some broccoli into your loved ones) a tossed salad and peas and chantenay carrots.\u0026nbsp;\u0026nbsp; For dessert I baked two things.\u0026nbsp;\u0026nbsp; I will show you the first one today and the second one tomorrow.\u0026nbsp;\u0026nbsp; (I know I do spoil them I do.\u0026nbsp; ☺)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6959_zps2cc57b32.jpg\" height=\"351\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is Sister Jones from Utah on the left and Sister Wagner from Idaho on the right. \u0026nbsp; (I am always telling Sister Wagner that she looks a lot like Susan Branch.\u0026nbsp; Don't you think she does too?)\u0026nbsp; Anyways this tasty cake got two thumbs up from the girls. \u0026nbsp; You should have seen their eyes light up when they saw the Candy Corn on the top!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6945_zps49b18e14.jpg\" height=\"372\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCandy Corn is not something which is readily available here in the UK, but I did manage to get my hands on some not so long ago and I used some of it for this cake because I knew the girls would love it. \u0026nbsp; This is a cake that really speaks to me of autumn . . .\u0026nbsp; Cinderella's Pumpkin Cake, called so because one of the main ingredients is cooked pumpkin and as we all know . . .\u0026nbsp; Cinderella rode to the ball in a pumpkin coach! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6949_zpsf5d870d0.jpg\" height=\"394\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd the magic doesn't stop there\u0026nbsp; . . . it's moist from the pumpkin and dense and delicious . . .\u0026nbsp; just what a proper autumn cake should be.\u0026nbsp;\u0026nbsp; Nicely spiced with warm baking\u0026nbsp; spices . . . ground cinnamon, ground ginger, freshly grated nutmeg and some ground cardamom . . .\u0026nbsp; but the spiced goodness doesn't stop there . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6953_zps5f3ad1f5.jpg\" height=\"370\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's frosted with a lightly spiced frosting made from cream cheese, butter, icing sugar and both cinnamon and vanilla extracts.\u0026nbsp; If you can't get the cinnamon extract, just beat in half a teaspoon of ground cinnamon.\u0026nbsp; Mine is from Star Kay White.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6954_zps61e07faa.jpg\" height=\"376\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe frosting just adds that extra special touch to the gilding of this pumpkin . . . just like a fairy Godmother waved her magic wand over it, turning this pumpkin cake into something extraordinary!\u0026nbsp; It smells gorgeous when it is baking and it's a great keeper.\u0026nbsp; Stored in an airtight container it will keep for several days . . .\u0026nbsp; if you have it that long that is!\u0026nbsp; It comes Missionary approved!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6950_zps9653d853.jpg\" height=\"400\" title=\"Cinderella's Pumpkin Cake\" width=\"399\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cinderella's Pumpkin Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 servings\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cinderella-s-pumpkin-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is a wonderfully moist and delicious pumpkin cake.\u0026nbsp; Nicely spiced and iced!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the cake:\u003C\/b\u003E\u003C\/div\u003E\n380g of sugar (2 cups)\u003C\/div\u003E\n4 large free range eggs\u003C\/div\u003E\n225ml of sunflower oil (1 cup)\u003C\/div\u003E\n280g of plain flour (2 cups)\u003C\/div\u003E\n2 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n2 tsp ground cinnamon\u003C\/div\u003E\n1 tsp ground ginger\u003C\/div\u003E\n1\/2 tsp freshly grated nutmeg\u003C\/div\u003E\n1\/4 tsp ground cardamom\u003C\/div\u003E\n400g of pumpkin puree (1 15-oz tin)\u003C\/div\u003E\n1 tsp vanilla\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the icing:\u003C\/b\u003E\u003C\/div\u003E\n115g of cream cheese (4 ounces)\u003C\/div\u003E\n115g of butter, softened (1\/2 cup)\u003C\/div\u003E\n225g of icing sugar, sifted (2 cups)\u003C\/div\u003E\n1\/2 tsp vanilla extract\u003C\/div\u003E\n1\/4 tsp cinnamon extract\u003C\/div\u003E\nfudge bits to decorate\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6955_zpsccc69c8e.jpg\" height=\"378\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Butter and lightly dust a 9 inch\n bundt pan with flour, shaking out any excess.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBeat\n the sugar and eggs together until light.\u0026nbsp;\u0026nbsp; Beat in the oil.\u0026nbsp; Sift \ntogether the dry ingredients.\u0026nbsp;\u0026nbsp; Add to the egg mixture, combining it \nwell.\u0026nbsp; Stir in the pumpkin, combining it in well.\u0026nbsp; Turn into the \nprepared baking tin, smoothing over the top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 55 \nminutes, or until the top springs back when lightly touched and a \ntoothpick inserted in the centre comes out clean.\u0026nbsp;\u0026nbsp; Allow to set in the \npan for 10 minutes before turning out onto a wire rack to finish cooling\n completely. Once it is completely cool, froze with the icing and \ndecorate with the fudge bits.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the icing blend together \nall of the ingredients until smooth and creamy.\u0026nbsp;\u0026nbsp; You may need to add \nmore sugar.\u0026nbsp; I often do.\u0026nbsp;\u0026nbsp; Frost the cake and sprinkle on the fudge bits\n before the icing sets."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8205310606044214931\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/cinderellas-pumpkin-cake.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8205310606044214931"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8205310606044214931"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/cinderellas-pumpkin-cake.html","title":"Cinderella's Pumpkin 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":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8724242007563505870"},"published":{"$t":"2014-07-21T04:00:00.000+01:00"},"updated":{"$t":"2014-07-21T04:00:02.967+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Bumbleberry Cobbler"},"content":{"type":"html","$t":"\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6025_zps8c7585a8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6025_zps8c7585a8.jpg\" height=\"350\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EWE do love a good cobbler in this house. \u0026nbsp; We grow all of our own soft fruits in our back garden . . . \u0026nbsp;black currants, strawberries, raspberries, tayberries, gooseberries, raspberries, blackberries and blueberries. \u0026nbsp;We don't get a lot of anything at any one time . . . not yet anyways. \u0026nbsp;The bushes are all still young and so at best we get things in dibs and dabs.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6028_zps6c285bbd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6028_zps6c285bbd.jpg\" height=\"377\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EI tend to freeze a lot of it so that eventually I end up with enough to make a pie or some such with them. \u0026nbsp; Hopefully with each year that passes, and as we add more bushes and plants, we will one day end up with a\u0026nbsp;plethora\u0026nbsp;of berry goodness. \u0026nbsp;We do have a lot of strawberries now each season. \u0026nbsp;It's taken almost four years to get to that point. \u0026nbsp;The rest will eventually catch up as well, but in the meantime I make a lot of bumbleberry goodies.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6032_zps0676b4b1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6032_zps0676b4b1.jpg\" height=\"400\" width=\"398\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EThere really is no such thing as a bumble berry . . . \u0026nbsp;it's basically a name you give to a pie or dessert which has been created using at least three different berries . . . all \"bumbled\" together, and so it was with this Bumbleberry Cobbler which I baked for the missionaries when we had them for supper last Tuesday evening. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6033_zpsd266294e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6033_zpsd266294e.jpg\" height=\"387\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EContaining random bits of all of the berries we have available at the moment . . . \u0026nbsp;this cobbler had blueberries and blackberries from last year in it (we are still waiting for ours to ripen this year) mixed with black currants, tayberries and raspberries . . . the only real requirement being that there be at least three different types of berries . . .\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6034_zps5bff9837.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6034_zps5bff9837.jpg\" height=\"400\" width=\"399\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003ELightly flavoured with lemon sugar and topped with a crumbly buttery, vanilla infused scone topping . . . and baked until the berries are all bubbling up and sweet . . . \u0026nbsp;the scone topping is browned and crisp . . . \u0026nbsp;and the whole thing together is one delicious mass of tasty cobbler goodness . . .\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6035_zpsc43c2656.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6035_zpsc43c2656.jpg\" height=\"378\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EServed warm . . . \u0026nbsp;each bowl holding a portion of that thickened sweetened fruit, along with some of that buttery cobbler topping . . . \u0026nbsp;and topped with a dollop of clotted cream, this dessert delights all of the senses. \u0026nbsp; In short . . . \u0026nbsp;it went down a real treat and the platter was licked totally and completely clean. \u0026nbsp;I love it when that happens. \u0026nbsp;Job done.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6040_zps60da5f96.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6040_zps60da5f96.jpg\" height=\"400\" width=\"373\" \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;*Bumbleberry Cobbler*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 8 to 10\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/bumbleberry-cobbler\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EA gorgeous juicy mixed berry filling topped with a crumbly, butter, vanilla infused scone topping. \u0026nbsp;What's not to like about this?\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EFor the filling:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E850g of mixed summer berries (raspberries, blackberries, tayberries, blueberries, etc.) (6 cups)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E200g granulated sugar (1 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ethe finely grated zest of one lemon\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E3 TBS plain flour (all purpose)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EFor the topping:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E158g of plain flour (1 cup plus 5 TBS all purpose)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E6 TBS granulated sugar\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 1\/2 tsp baking powder\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Epinch salt\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E6 TBS butter, chilled, cut into bits\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 large free range egg\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp vanilla extract\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003ETo finish:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 TBS granulated sugar\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1\/2 tsp \u0026nbsp;ground cinnamon \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003ETo serve: (all optional)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eclotted cream\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Epouring cream\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eice cream\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ewhipped cream \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6044_zpsfc648cf5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6044_zpsfc648cf5.jpg\" height=\"400\" width=\"387\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5. \u0026nbsp;Butter a deep nine inch square baking dish. \u0026nbsp;Set aside. \u0026nbsp;Alternately you can use a 10 inch round quiche dish.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EMix together the sugar, lemon zest and flour for the filling. \u0026nbsp;Place the berries into a bowl. \u0026nbsp;Toss together with the flour mixture and pour into the prepared baking dish, spreading them out evenly and making sure all of the sugar, etc. is evenly distributed. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EWhisk the flour for the topping together with the sugar, baking powder and salt in a bowl. \u0026nbsp;Drop in the butter. \u0026nbsp;Rub it in with your finger tips until the mixture resembles coarse bread crumbs. \u0026nbsp; Whisk the egg and vanilla together with a fork and then toss this into the flour mixture, tossing it all together until evenly moistened. \u0026nbsp;It should be clumpy. \u0026nbsp; Scatter this over top of the fruit as evenly as you can. \u0026nbsp; Mix together the granulated sugar and cinnamon and sprinkle this evenly over all. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6045_zps1c90842d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6045_zps1c90842d.jpg\" height=\"400\" width=\"373\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EBake in the preheated oven until the topping it golden brown and the filling is cooked through and bubbly, some 45 to 50 minutes. \u0026nbsp;Cover lightly with some aluminium foil halfway through the baking time to prevent the topping from over-browning. \u0026nbsp;Serve warm with clotted cream, ice cream, whipped cream or pouring cream.\u003C\/span\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8724242007563505870\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/07\/bumbleberry-cobbler.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8724242007563505870"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8724242007563505870"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/07\/bumbleberry-cobbler.html","title":"Bumbleberry Cobbler"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5351276418250556844"},"published":{"$t":"2014-03-19T04:00:00.000+00:00"},"updated":{"$t":"2014-03-19T06:39:38.873+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"A Greek Meal"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"}],"title":{"type":"text","$t":"A little taste of Greece"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_5001_zps9be9863a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5001_zps9be9863a.jpg\" height=\"356\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had the Missionary Sisters over for tea last night.\u0026nbsp; I love feeding the missionaries and I like to feed them something they aren't going to get anywhere else.\u0026nbsp; I figure they get enough bangers and mash and roast dinners.\u0026nbsp; I\u0026nbsp; usually prepare them something completely different and unexpected. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4998_zps8e5971bf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4998_zps8e5971bf.jpg\" height=\"362\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week I decided to do them a Greek meal.\u0026nbsp; I have never been to Greece, but it's a place I have wanted to go since I was a young girl and saw Haley Mills in the film The Moonspinners.\u0026nbsp;\u0026nbsp; Sigh . . . that whetted in me an appetite to travel to Greece that has never been fulfilled.\u0026nbsp; Some day . . .\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5004_zps4664932a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5004_zps4664932a.jpg\" height=\"357\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can't go wrong with a tasty Moussaka (a la Tamasin Day Lewis), a lovely Greek Salad and some Greek Tear and Share Bread.\u0026nbsp;\u0026nbsp; It all went down a real treat.\u0026nbsp; No plates were thrown or broken.\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5010_zpse8721880.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5010_zpse8721880.jpg\" height=\"351\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Moussaka*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/moussaka\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInexpensive and delicious.\u0026nbsp; \nGreat party dish.\u0026nbsp; Serve with a green salad and some crusty bread for \nsopping up all of that goodness.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOlive oil\u003Cbr \/\u003E\n3 aubergines, sliced 1\/2 inch thick (Eggplants)\u003Cbr \/\u003E\n2 medium brown onions, peeled and finely chopped\u003Cbr \/\u003E\n2 fat cloves of garlic, peeled and minced\u003Cbr \/\u003E\n1 1\/2 pounds minced lamb\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n1 400g tin of chopped plum tomatoes in tomato juice, undrained\u003Cbr \/\u003E\n(14 ounce tin)\u003Cbr \/\u003E\n3 TBS tomato puree (tomato paste)\u003Cbr \/\u003E\n60ml of white wine (1\/4 cup)\u003Cbr \/\u003E\n2 TBS parsley\u003Cbr \/\u003E\nfinely grated Parmesan cheese\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nfor the Bechamel:\u003Cbr \/\u003E\n600 ml of full fat milk\u003Cbr \/\u003E\n(1 pint, or 2 1\/3 cups)\u003Cbr \/\u003E\n1 medium brown onion, peeled and studded with a couple of cloves\u003Cbr \/\u003E\n1 bay leaf, broken\u003Cbr \/\u003E\n2 TBS unsalted butter\u003Cbr \/\u003E\n2 TBS plain flour\u003Cbr \/\u003E\na touch of nutmeg\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5007_zpsd16b7735.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5007_zpsd16b7735.jpg\" height=\"367\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C.350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Butter a deep baking dish and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrush\n the aubergine slices on both sides with some olive oil.\u0026nbsp; Lay them out \nonto a large baking sheet in a single layer, or two if necessary.\u0026nbsp; Bang \nthe trays into the oven and roast them for 10 to 15 minutes, until they \nare soft all the way through when pricked with the tines of a fork.\u0026nbsp; \nDon't let them brown too much.\u0026nbsp; Remove from the oven and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n 2 TBS olive oil in a large skillet.\u0026nbsp; Add the onions and cook, without \nbrowning, until soft and a pale gold.\u0026nbsp;\u0026nbsp; Add the garlic and cook for \nseveral minutes before crumbli9ng in the mince.\u0026nbsp; Fry the mince, \nscrambling and stirring until it is no longer pink and well browned.\u0026nbsp; \nAdd the cinnamon and season to taste with sale and black pepper.\u0026nbsp; Stir \nin the tomatoes, tomato puree and parsley.\u0026nbsp; Stir well, add the white \nwine, bring to the boil and then allow to simmer at a quick simmer, \nuntil most of the liquid had evaporated (but not all) and the meat is \ncooked through, about 15 minutes.\u0026nbsp; Taste and adjust seasoning as \nnecessary.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile the meat sauce is simmering, make your \nBechamel.\u0026nbsp;\u0026nbsp; Place the milk, onion and bay leaf into a microwaveable \nbeaker.\u0026nbsp;\u0026nbsp; Heat on high for about 1 1\/2 minutes or until scalded.\u0026nbsp;\u0026nbsp; Set \naside to infuse for about 10 minutes.\u0026nbsp; Melt the butter in a medium \nsaucepan.\u0026nbsp;\u0026nbsp; Once it begins to foam, whisk in the flour.\u0026nbsp; Cook, stirring \nwith a wooden spoon for about a minute.\u0026nbsp;\u0026nbsp; Strain in the infused milk and\n cook, stirring constantly until any lumps are stirred out and the \nmixture begins to bubble and thicken.\u0026nbsp;\u0026nbsp; Allow to simmer on a very low \nheat for about 10 minutes and stirring occasionally.\u0026nbsp; (Keep watch on it \nso it doesn't catch.\u0026nbsp;\u0026nbsp; I use a diffuser plate under my saucepan.)\u0026nbsp; \nHalfway through the simmering time season to taste with some salt and \npepper and just a touch of nutmeg.\u0026nbsp; You want the nutmeg to be subtle, \nnot slap you in the face.\u0026nbsp;\u0026nbsp; You should just know that there is another \nflavour there without being able to recognize it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLayer the \nroasted aubergine and meat sauce in a deep casserole dish, beginning and\n ending with the aubergine.\u0026nbsp;\u0026nbsp; Pour a thick layer of the bechamel over \ntop.\u0026nbsp; (You may not need it all.)\u0026nbsp; Dust the top with finely grated \nParmesan cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 45 minutes, or until it has nicely \nbrowned on top and the meat and aubergine layers have married \nbeautifully together.\u0026nbsp; Spoon out hot from the dish to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/greeksalad.jpg\" style=\"height: 419px; width: 362px;\" \/\u003E\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*The World's Best Greek Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6 as a side salad, or 3 as a main\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/marie-s-greek-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDelicious,\n refreshing and very, very tasty!!\u0026nbsp; The onions are marinated several \nhours ahead in a portion of the dressing, so take note that you will \nneed to start this a bit in advance.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n6 TBS olive oil (Divided)\u003Cbr \/\u003E\n1 TBS red wine vinegar\u003Cbr \/\u003E\n1 1\/2 TBS fresh lemon juice\u003Cbr \/\u003E\n2 fat cloves of garlic, peeled and minced\u003Cbr \/\u003E\n1 tsp dried oregano (I like to use Bart's freeze dried)\u003Cbr \/\u003E\nFor the Salad:\u003Cbr \/\u003E\n1 head of Romaine lettuce, washed, dried, and torn into \u003Cbr \/\u003E\nbite sized pieces\u003Cbr \/\u003E\n1 punnet of baby plum tomatoes, quartered\u003Cbr \/\u003E\n(or 3 large plum tomatoes, seeded and coarsely chopped)\u003Cbr \/\u003E\n1 medium red onion, peeled and sliced into thin rings\u003Cbr \/\u003E\n1 small pepper, seeded and chopped (Green or yellow)\u003Cbr \/\u003E\n3\/4 cup pitted kalamata olives\u003Cbr \/\u003E\n3\/4 cup crumbled feta cheese\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/greeksalad2.jpg\" style=\"height: 402px; width: 365px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBetween two to four hours before you want to serve the salad place 2 TBS\n of the olive oil, the red wine vinegar, the lemon juice, garlic and the\n oregano in a zip lock baggie.\u0026nbsp; Add the onions and shake to combine.\u0026nbsp; \nPlace into a bowl and allow to sit and marinate until you are ready to \ncomplete the salad.\u0026nbsp; (This process takes away from the sharpness of the \nonion and adds an incredible depth of flavour to the dressing.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen\n ready to serve, place all the salad ingredients into a large bowl, \nexcept for the cheese.\u0026nbsp; Remove the onions from the marinade and place \nthem in the bowl with the other salad ingredients.\u0026nbsp; Pour the marinade \ninto a measuring cup and then whisk in the remaining 4 TBS of oil.\u0026nbsp; (If \nyou find the mixture too tart, you may add a tsp of sugar here if \ndesired)\u0026nbsp; Pour the resulting dressing over the salad and toss all \ntogether.\u0026nbsp; Sprinkle with the feta cheese and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6310_zpsf7fd4f8d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6310_zpsf7fd4f8d.jpg\" height=\"400\" width=\"381\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Tear and Share Greek Bread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one loaf\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tear-and-share-greek-bread\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTasty . . .\u0026nbsp; tasty!\u0026nbsp;\u0026nbsp; Easy to make too!\u003C\/div\u003E\n1\/2 quantity of basic white bread (see Plain White Bread Recipe)\u003C\/div\u003E\n80g pitted kalamata olives, coarsely chopped (1\/2 cup)\u003C\/div\u003E\n80g sun dried tomatoes, coarsely chopped (1\/2 cup)\u003C\/div\u003E\n150g feta cheese, crumbled (5 1\/2 oz)\u003C\/div\u003E\n1 TBS dried oregano leaves\u003C\/div\u003E\n1 clove of garlic, peeled and finely minced\u003C\/div\u003E\n1 1\/2 TBS olive oil\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6313_zps03d60d4e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6313_zps03d60d4e.jpg\" height=\"400\" width=\"368\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUse a rolling pin to roll out the bread dough to a rectangle which \nis 11 inches by 16 inches in size.\u0026nbsp;\u0026nbsp; Mix together the olives, tomatoes, \ncheese, oregano and garlic.\u0026nbsp;\u0026nbsp; Scatter this mixture lengthwise over half \nof the dough, with the long side facing you.\u0026nbsp; Drizzle with the olive \noil.\u0026nbsp;\u0026nbsp; Fold the other half of the dough over top of the filling and seal\n the edges.\u0026nbsp; Cut into 10 even strips cross wise with a sharp knife.\u0026nbsp; \nWorking with one piece at a time, roll up lengthways and place, cut side\n down, into a well greased 9 by 5 inch loaf tin.\u0026nbsp; Push the ends in to \nfit and take care not to drop too much filling.\u0026nbsp;\u0026nbsp; Continue to pack the \nrolls in so that they fit snugly and scattering with any dropped pieces \nof filling as you go along.\u0026nbsp; Press down on the surface with a damp hand \nto make it even.\u0026nbsp; Cover with a damp towel and allow to raise in a warm \ndraft free place for about an hour, or until the dough reaches the top \nedge of the tin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark \n4.\u0026nbsp;\u0026nbsp; Bake the loaf for 50 minutes, or until golden all over and the \nbottom sounds hollow when tapped.\u0026nbsp;\u0026nbsp; Cool in the tin for 5 minutes before\n removing to a wire rack to finish cooling completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd for dessert . . . a lovely and light Lemon Mousse . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Lemonmousse2.jpg\" style=\"height: 423px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Mousse*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/-lemon-mousse\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love lemon anything and this is a tasty version of a lemon mousse, chock full of delicious lemon flavours and light as air!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nthe finely grated zest of 3 lemons\u003Cbr \/\u003E\n1\/4 cup (60ml) fresh lemon juice\u003Cbr \/\u003E\n3\/4 cup (185g)\u0026nbsp; caster sugar\u003Cbr \/\u003E\n4 large eggs, separated\u003Cbr \/\u003E\n5 1\/2 ounces unsalted butter, cut into small pieces\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the lemon zest, lemon juice, sugar and egg yolks in the top of a double\n boiler, over simmering water, and cook over a low heat.\u0026nbsp; Stir \nconstantly, cooking for about 10 minutes, or until the mixture coats the\n back of a metal spoon.\u0026nbsp; Whisk in the butter, piece at a time.\u0026nbsp; Remove \nfrom the heat and cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk the egg whites in a clean and great free bowl, until stiff.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFold\n half of the egg whites into the lemon mixture with a metal spoon, then \nfold in the remaining egg whites.\u0026nbsp; Divide amongst 4 serving dishes and \nchill until firm.\u0026nbsp; Serve with a small cake or crisp cookie on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServed up with some sweet and buttery and light two bite Lemon Madeleines\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/LemonMousse4.jpg\" style=\"height: 413px; width: 368px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Madeleines*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes quite a lot\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-madeleines\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are like tiny baby lemon sponges, each one a heavenly bite just for you!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n5 large eggs\u003Cbr \/\u003E\n200g (7 ounces) caster sugar (generous cup)\u003Cbr \/\u003E\nfinely grated zest of one lemon\u003Cbr \/\u003E\n200g (7 ounces) plain flour, sifted (about 1 1\/3 cups)\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\n185g (6 ounces) unsalted butter, melted and cooled ( 3\/4 cup)\u003Cbr \/\u003E\nIcing sugar to dust\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat\n the oven to 200*C\/400*F.\u0026nbsp; Whisk the eggs and sugar together with an \nelectric whisk until they are pale yellow in colour and fluffy.\u0026nbsp; Stir in\n the lemon zest. Fold in the flour, baking powder and melted butter.\u0026nbsp; \nLeave to rest for 5 minutes.\u0026nbsp; Spoon the mixture into well buttered \nmadeleine trays and bake for 8 to 9 minutes, or a little bit longer \nuntil they test done.\u0026nbsp; Repeat as necessary.\u0026nbsp; Cool on wire rack and dust \nwith icing sugar before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNobody was disappointed."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5351276418250556844\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/a-little-taste-of-greece.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5351276418250556844"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5351276418250556844"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/a-little-taste-of-greece.html","title":"A little taste of Greece"}],"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-8096198869787160583"},"published":{"$t":"2011-03-30T04:00:00.004+01:00"},"updated":{"$t":"2011-03-30T04:00:03.368+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"}],"title":{"type":"text","$t":"Marie's Fantastic Lasagne"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10051.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe had the missionaries over for tea tonight and, as you know, I always like to spoil them a little bit.   Last week one of them mentioned that he hadn't had a Pecan Pie in almost 2 years, and so I thought today I would bake them a Pecan Pie.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10052.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETodd does not like Pecan Pie.  I know . . . he's crazy.  Poor Todd . . . he had fruitcake instead, which he does like.  To make matters worse I baked a tasty lasagne for the main course, which Todd also doesn't like!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10053.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOr he says he doesn't like it at any rate, but I notice that whenever I do make it he clears all his plate.  Ahem . . . me thinks he doth protest too much!  He is actually a secret lasagne lover!  Ok, so maybe love is tad strong . . . tolerate would probably be more like it in all actuality.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10054.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI do make a really good lasagne though.  Back home we never topped our lasagne with a Bechamel sauce, so discovering that it is the norm over here was quite exciting to me, but then . . . Over here, they usually don't ever have a layer of ricotta or cottage cheese in the centre like we do back home!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10055.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI like to think of this lasagne as being the best of both worlds.  It  not only has a tasty bechamel on the top and in the middle, but a delicious layer of ricotta cheese in the middle as well!  Combine that with a delicious meat sauce and lotsa lotsa cheese and you got one heck of a great lasagne!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10056.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI didn't get a photo of it cut unfortunately, and danged if the Missionaries didn't take all the leftovers with them when they left, so I can only show you the deliciousness of the outside . . .\u003Cbr \/\u003E\u003Cbr \/\u003EYou'll have to take my word for the deliciousness of the inside I'm afraid.  But then again, have I ever lied to you??  I thought not!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10057.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cem\u003E\u003Cstrong\u003E*Marie’s Fantastic Lasagne*\u003C\/strong\u003E\u003C\/em\u003E\u003Cbr \/\u003EServes 8\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/marie-s-fantastic-lasagne\"\u003EPrintable Recipe\u003Cbr \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThis  is the best lasagne! Sometimes I do cheat and use a store bought tomato  sauce. You can get some very good ones these days. It’s well worth the  effort of making your own though! This is a lasagne that you will find  yourself thinking about long after you’ve eaten it . . . longing for yet  another delicious slice.\u003Cbr \/\u003E\u003Cbr \/\u003E½ pound lasagne noodles (I use fresh that I don’t need to cook first)\u003Cbr \/\u003E½ pound extra lean ground beef\u003Cbr \/\u003E½ pound spicy Italian sausage meat (over here I use spicy pork and garlic sausages, removed from their casings)\u003Cbr \/\u003E½ cup chopped onion\u003Cbr \/\u003E3 cloves garlic, peeled and crushed\u003Cbr \/\u003E1 TBS olive oil\u003Cbr \/\u003E3 pounds tomatoes, peeled, seeded and chopped (or canned tomatoes, drained)\u003Cbr \/\u003E1 ½ tsp seasoning salt\u003Cbr \/\u003E2 TBS chopped fresh flat leaf parsley\u003Cbr \/\u003E2 TBS chopped fresh basil\u003Cbr \/\u003E½ tsp dried oregano, crumbled\u003Cbr \/\u003E¼ tsp fresh ground black pepper\u003Cbr \/\u003EBÉCHAMEL SAUCE:\u003Cbr \/\u003E½ cup butter\u003Cbr \/\u003E4 TBS plain flour\u003Cbr \/\u003E1 cup milk\u003Cbr \/\u003E1 cup chicken stock\u003Cbr \/\u003E1 chicken boullion cube (optional)\u003Cbr \/\u003E1\/8 tsp salt\u003Cbr \/\u003ERICOTTA FILLING:\u003Cbr \/\u003E1 large egg, lightly beaten\u003Cbr \/\u003E½ pound ricotta cheese\u003Cbr \/\u003E¼ cup grated Parmesan Cheese\u003Cbr \/\u003E1\/8 tsp freshly grated nutmeg\u003Cbr \/\u003E½ tsp salt\u003Cbr \/\u003ECHEESES:\u003Cbr \/\u003E1 ½ cups grated Parmesan Cheese\u003Cbr \/\u003E4 ounces mozzarella cheese, grated\u003Cbr \/\u003EButter to dot on top\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  the olive oil in a large saucepan and saute the onion and garlic until  slightly softened. Add the meats and brown them well. Add the tomatoes  and spices and simmer on medium heat until the sauce is quite thick,  about 30 to 40 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the meat sauce is simmering make  the béchamel. Melt the butter in a medium saucepan over medium low heat.  Add the flour and cook, stirring with a whisk for about one minute.  Slowly whisk in the milk and the chicken broth. Cook, whisking, until it  starts to bubble and thicken. Taste for seasoning. You may need to add  the bullion cube for additional flavour. Add salt if needed.\u003Cbr \/\u003E\u003Cbr \/\u003EMake the ricotta filling by whisking together all the ingredients with a fork. Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce you have all the sauces prepared and the filling ready, pre-heat the oven to 200*C\/400*F.\u003Cbr \/\u003E\u003Cbr \/\u003ESpoon  a bit of the meat sauce into a 13 X 9 inch baking dish. Layer on as  follows: half of the lasagne noodles, half of the remaining meat sauce, ½  cup of the Béchamel sauce, ½ cup Parmesan cheese, half of the  Mozzarella cheese and half the ricotta. Top with the other half of the  noodles and repeat the layers once again. Dot the top with butter and  bake in the pre-heated oven , uncovered for at least 30 minutes or more,  until bubbly and starting to brown.\u003Cbr \/\u003E\u003Cbr \/\u003E*You can make this ahead of time and chill, covered, until needed. It also freezes very well!\u003Cbr \/\u003E\u003Cbr \/\u003EWe like to serve this with a delicious tossed salad and some freshly made garlic bread."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8096198869787160583\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/maries-fantastic-lasagne.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8096198869787160583"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8096198869787160583"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/maries-fantastic-lasagne.html","title":"Marie's Fantastic Lasagne"}],"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"}}]}});