I guess I am the kind of person that likes to push the edge a bit . . . walk a little bit on the ledge, flirting with danger as it were . . . pushing the boundaries of my limits. Sometimes it works, sometimes it doesn't, but when it does . . . baby watch out!



This is what happens when you realize you have somehow managed to purchase 3 huge jumbo sized jars of Skippy Peanut butter in just a matter of a few months, without really noticing you have done it . . . until you go to put the latest purchase away and realize that there are already 2 in the larder . . . and that's not counting the almost empty one in the cupboard that you were looking to replace . . . umm . . . organized I am not!



I didn't want to make more peanut butter cookies. I just made peanut butter cookies a week or so ago . . . but I did want to use some of it up, so that I could justify having it . . . you know how it goes.



I sat and pondered and then I thought . . . why not a peanut butter cookie bar???
And then I thought . . . why not a peanut butter cookie bar with a scrummy cheese cake topping???
And then I thought . . . and why not swirl some gooey strawberry jam through the cheesecake topping???



Oh my, YES! Picture it now . . . a rich crispy peanut butter cookie base, topped with a strawberry cheesecake swirl topping. OH SO SCRUMMY!



I think I may have created a monster! Who knew??? ☺



*Peanut Butter Tray Bake*
Makes one 7 by 11 inch pan
Printable Recipe

Scrummy peanut butter cookie bars with a yummy cheesecake and strawberry jam topping! Yummo!!

6.25 ounces plain flour (1 1/4 cups)
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
8 TBS butter softened
3.5 ounces granulated sugar (1/2 cup)
3.5 ounces soft light brown sugar (1/2 cup packed)
8 TBS creamy peanut butter
1 tsp vanilla
1 large free range egg
4 ounces of cream cheese
1 medium free range egg yolk
1 TBS granulated sugar
1/4 tsp vanilla
2 dessert spoons of strawberry jam, warmed for about 20 seconds in the microwave

Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 7 by 11 iinch pan. Set aside.

Cream together the butter and both sugars, until light and fluffy. Beat in the whole egg, vanilla and peanut butter. Whisk together the flour, salt, bicarbonate of soda, and baking powder. Stir into the creamed mixture. Press this mixture into the prepared pan.

Beat together the cream cheese, egg yolk, 1 TBS of sugar and the vanilla until smooth. Drizzle over top of the peanut butter mixture, avoiding the sides. Dollop the jam over top and then swirl it a bit with the back of a spoon.

Bake for 25 to 30 minutes until nicely browned on the outside and the cheese filling is set. Remove from the oven and allow to cool completely before cutting into squares to serve.

All week long I had been looking forward to having the missionaries over for supper on Friday evening. As you know I just love to feed them and they also love for me to feed them!



Today we took a trip to Mold. We had heard there were a lot of really cool charity shops there. What a neat little town, and the rumours were true. There WERE a lot of really cool charity shops there. We came away with a whole lot of really nice stuff . . .



We also found a fabulous green grocers with some really beautiful vegetables, and at really good prices as well. I picked up the most heavenly cauliflower, and some really nice looking potatoes.



We got home about mid afternoon, feeling really good about ourselves and our purchases . . . and then had just settled in to relax a bit, when Todd said . . . "Weren't the missionaries coming for their tea tonight???"



Cue panic stations! Thankfully I had also picked up some really nice meaty bangers (pork and caramelized onion) and I threw together some bangers and mash, along with some stewed red cabbage, carrots and a nice cauliflower cheese. Whew!! The loaf of french bread I'd picked up went over really well also.



But what went over best of all was this deliciously buttery, moreishly fantastically moist cake . . . stogged full of lucious raspberries and blueberries . . . and topped with a scrummy lime drizzle, which melts into all that buttery goodness.

Easy peasy lemon squeasy. They loved it and went back for seconds . . . of everything! Mission accomplished! (Oh, I do love it when I manage to pull a rabbit out of the hat!)



*Lime Drizzle Berry Cake*
Serves 12
Printable Recipe

Buttery, moist, stogged full of fruit with a tangy lime drizzle topping. DEEEElicious!

225g of butter, softened (1 cup plus 1 TBS)
225g of caster sugar (1 1/4 cup)
4 medium free range eggs
2 llimes, the grated zest, plus the juice
250g of self raising flour, sifted together with 1/2 tsp salt (1 3/4 cup)
25 g of ground almonds (1/4 cup)
100g each blueberries and raspberries (about 1 cup of each)
For the syrup:
8 TBS lime juice
140g of caster sugar (about 1/2 cup)

Cream to serve (optional)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square cake tin and line it with paper. Butter the paper.

Cream together the butter, lime zest and sugar until fluffy. Beat in the eggs, one at a time, until all are amalgamated. You may need to add a bit of the flour to keep it from splitting. Fold in the flour. Stir in enough lime juice to make a batter with a good dropping consistency. Fold in 3/4 of the berries. Spread the batter into the prepared pan. Smooth over and then sprinkle with the remaining berries.

Bake for 1 hour, or until risen, lightly browned and a toothpick inserted in to the centre comes out clean.

While the cake is baking make the syrup by heating the lime juice and sugar together until the sugar melts.

When the cake is done remove it from the oven, prick the top all over with a skewer and pour the syrup over top right away. Store tightly covered. Cut into squares to serve. Serve warm or at room temperature with or without pouring cream.

Speaking of winners, Mam lucky number 19, you are the winner of my giveaway as chosen by an online thingie. I don't know how to post a picture of it, so I can't show you, but trust me, it was you Mam! Send me your details and I'll pop it into the post for you asap. Thanks everyone for joining in! I wish I could give you all something!

The missionaries were coming over this afternoon to help Todd dig out the rest of the garden. I was very happy to hear that. Todd still thinks he's 38 instead of 72, and I always worry that he will overdo it!




They are such nice young men, and always willing to help out whenever and wherever they can. I have a great admiration for these willing lads, who give up two years of their lives to selflessly serve the Lord. I like to spoil them whenever I can.



I like to think that if I had a son out on a mission, someone would be spoiling him, so I do what I can, when I can. I had wanted to make them a cake to enjoy with a cold drink after their work, but we had to take Mitzie to the dog groomer this morning and now that she is older it takes a bit longer to curb her mane, so I knew I would only have limited time to make anything.



I decided to bake them some delicious Peanut Butter Cookies! What young person doesn't like Peanut Butter Cookies?? What old person doesn't like peanut butter cookies for that matter!! I used my old standby recipe, that I have been using for years and years. It does make rather a lot, but I thought the lads would enjoy them and then I could give them a container of them to take with them when they left.



These tasty little babies always turn out lovely. Short and crunchy on the edges, but moreishly chewy in the middles . . . all peanut buttery and coated in a scrummy sugar crunch. There is nothing better . . . well, I say that with tongue in cheek, coz it does so happen that if you sandwich them together in pairs with some jam or jelly in the middle (strawberry and raspberry being my favourites) or even with some nutella in between . . . they do get even more incredibly moreishly scrummily irresistable!!!

But we won't talk about that will we . . .



*Peanut Butter Cookies*
Makes 4 dozen, but they freeze very well
Printable Recipe

This is the peanutbutter cookie recipe that I have been making for years and years. The perfect after school treat with a glass of cold milk. They are also very good sandwiched together in pairs with strawberry or raspberry jam or nutella! Oh so scrummy!

6 1/2 ounces vegetable shortening (1 cup)
7 ounces caster sugar (1 cup)
8 ounces soft light brown sugar (1 cup, packed)
2 large free range eggs
1 tsp vanilla extract
9 1/2 ounces peanut butter (smooth or crunchy) (1 cup)
12 3/4 ounces plain flour (3 cups)
2 tsp bicarbonate of soda
1/2 tsp salt
granulated sugar for rolling

Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple of baking sheets with some baking parchment. Set aside.

Cream together the shortening, caster sugar, brown sugar, eggs, vanilla and peanut butter, until well mixed and fluffy. Whisk together the flour, salt and bicarbonage of soda. Stir this into the creamed mixture, mixing it in well. Put some granulated sugar into a bowl. (You'll only need about 4 TBS) Roll spoonful's of the batter into balls and then roll them in the granulated sugar. Place on the prepared baking sheets, leaving at least an inch in between. Using a fork, press them down in a criss cross design.

Bake for 12 to 15 minutes until lightly browned. Remove to a wire rack to cool completely before storing in an airtight container.

 (Teisen Gaws Gymreig)
Makes 12

I picked up a couple of bags of nice looking naval oranges at the shops the other day, and after eating as many as we wanted to eat fresh, I decided to make something delicious and yet unusual with them. I had in mind to make a crumble . . . and why not?



We use all sorts of fruits to make tasty crumbles with . . . apples, pears, rhubarb, plums, blueberries, gooseberries and so on . . . why not oranges? Juicy and sweet, I thought they'd make a fabulous crumble . . .



Especially with a buttery crispy topping shot full of flaked coconut. Oranges and coconut . . . ambrosia!



I was going to add some macadamia nuts to the topping as well . . . but alas, I had none in the cupboard. Do try it if you want though. I'd add about 1/2 cup chopped nuts. It would be a fabulous addition I think!



Each mouthful of this was sweetly orangy, buttery crispy and moreishly scrummy! I dare to say it's quite healthy as well as there is not a lot of fat in it really.



Oranges . . . chock full of Vitamin C and fibre . . . and not just for juicing or eating out of hand anymore! I do hope you'll try this. ☺



*Orange and Coconut Crisp*
Serves 6 to 8
Printable Recipe

Deliciously different. You are going to love this!

For the fruit filling:
6 large navel oranges
2 ounces orange juice (1/4 cup)
1 1/2 TBS of quick cooking tapioca (or an equal amount of corn flour)
1 TBS Grand Marnier (Orange flavoured Liqueur)
Butter

For the topping:
3 ounces of plain flour (2/3 cup)
2.5 ounces sugar (about 2/3 cup)
1/2 tsp salt
2 ounces chilled butter, cut into bits (1/4 cup)
2 ounces flaked sweetened coconut (2/3 cup)

Single cream to serve

Peel and section the oranges over a large bowl, reserving 1/4 cup of the juices. (Don't throw away the peels. I'll show you what to do with them tomorrow!) Stir in the tapioca and Grand Marnier. Let stand for about half an hour before proceeding, giving it a stir every now and then.

Preheat the oven to 190*C/375*F/ gas mark 5. Lightly butter an 11 by 7 inch dish. Pour in the orange mixture. Set aside.

Whisk the flour, sugar and salt for the topping together in a bowl. Rub in the butter until the mixture is crumbly. Stir in the coconut and then sprinkle evenly over top of the fruit.

Bake for 35 to 40 minutes, until the fruit is bubbling and the topping is golden brown. Serve warm, spooned out into bowls along with some cream for pouring.

Tune in tomorrow to see what I did with the peels!

One might be forgiven for thinking that this looks quite remarkable . . . boring and understated . . . plain and un-imposing . . . proof positive that you must never judge a book by it's cover . . . for if you were to . . .



Judge this particular book by it's cover . . . and give it a pass, you'd be missing something quite, quite wonderfully delicious.



For underneath that plain brown wrapper, lies one of the most beautifully moist and delicious banana loaves you could ever want to eat . . . each bite is an explosion of wonderful banana flavour, all moist and rich and buttery . . . and if you have added the toasted nuts (and I highly recommend that you do!) you have the added crunch and extra texture of something decidedly scrummy!



It's delicious sliced when cold, and spread with softened butter. It goes down a real treat, I promise you this. But . . . here's a little secret . . .



Pop some into the toaster, or under the grill, and toast it until it is gilded brown and crunchy on the edges . . . this banana loaf was one of the favourite things that the Mr at the Manor I cooked at loved me to make. He adored it for breakfast and he always wanted me to pop it into the toaster, until the edges got all toasty and crunchy and then I would spread it with butter for him . . . the butter melting into all that golden crunch. Just look at those doubly toasted walnuts . . . oh so yummy . . .



I'm sure he probably misses this loaf, along with my chocolate chip cookies and various other treats I used to bake for him. I would if I couldn't have them anymore . . . but fortunately . . . I can . . . and I do!



*Sour Cream Banana Loaf*
Makes one 9 by 5 inch loaf
Printable Recipe

Deliciously moist with a great banana flavour. I like to add toasted walnuts to mine, but you can add pecans or even chocolate chips.

4 ounces butter at room temperature (1/2 cup)
7 ounces caster sugar (1 cup)
1 tsp pure vanilla
2 large free range eggs, at room temperature
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
2 medium bananas, peeled and mashed
125ml of sour cream (1/2 cup)
Optional:
2 ounces chopped toasted walnuts or pecans (1/2 cup)
or
3 ounces chocolate chips (1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.

Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts if using. Spoon into the prepared pan and smooth over the top.

Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the centre comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely before cutting. Wrap airtight to store.

Note: This is lovely served at room temperature, sliced and spread with butter. Or, toast it in a toaster until the edges get crisp and golden and serve it hot and spread with butter. Delicious!

I wish I had a pound for every time I have made these tasty cookies. I think I'd be a millionaire! A happy millionaire too, filled up with scrummy cookies!



They are so uncomplicated and easy to make. Most simple cookies are quite easy to make actually, usually following the same pattern . . . cream the sugar and fats, beat in the eggs, and any flavourings, and then stir in the flour and leavenings. Then you either roll them out and cut with cutters, or drop them onto baking sheets and bake.



These only vary slightly in that you shape them into logs, wrap and then chill. Then you simply slice and bake as many as you want to serve up fresh. The recipe does make a lot, but then again . . . the logs freeze really well too, so you will always have a log of fresh cookies ready to bake at a moment's notice. (Simply take out about an hour before you want to slice and bake them!)



This delicious recipe has all the nutritional homey goodness of regular oats, combined with your choice of flavours.



You can cater to your own family's particular tastes and whims. Here today I have chosen to use chopped walnuts, coconut, chopped apricots and dried cranberries. But feel free to use whatever strikes your fancy.



Dried cherries and white chocolate chips are awfully good as well!

Buttery and crisp . . . and moreishly scrummy. In short . . . the perfect Oatmeal Cookie!



*Slice and Bake Oatmeal Cookies*
Makes 4 dozen
Printable Recipe

Delicious and easy to make. Buttery and scrummy. You don't have to bake them all at once. Make up the logs, wrap well, and then freeze them. All you have to do then is just pull out one log at a time when you want a dozen fresh cookies!

8 ounces butter (1 cup)
8 ounces soft light brown sugar (1 cup packed)
7 ounces white sugar (1 cup)
2 large free range eggs, beaten
1 tsp vanilla
1 tsp salt
7 ounces regular oats (3 cups)
7.6 ounces plain flour (1 1/2 cups)
1 tsp baking soda

Optional:
1 cup of any of the following: flaked coconut, sultanas, chopped nuts,
chopped apricots, currants, dried cranberries, chocolate chips

Cream together the butter and sugars until light and creamy. Beat in the eggs, a bit at a time, along with the vanilla. Whisk together the flour and soda. Stir into the creamed mixture. Stir in the oats and any extras you wish to use. Shape into 4 logs, about 2 inches in diameter and 6 inches long. Wrap well and chill in the refrigerator until quite solid. (You may freeze at this point as well. I pop the well wrapped rolls into a plastic freezer container with a lid, cover and then freeze.)

When you are ready to bake, preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease several baking sheets. Cut the chilled rolls into 1/4 inch thick slices. Place about 2 inches apart on the baking sheets.

Bake for 10 to 12 minutes until golden brown. They will be softer at 10 minutes, and crisper at 12. It all depends on how you like them. We like them crisp.

Let sit on the baking sheets for several minutes before scooping off and onto wire racks to cool completely. Store in a tightly covered container.

I wanted to make something really special for Todd and some of our friends to help celebrate Valentines Day. I thought about chocolates, but then I decided that I would make some delicious cupcakes instead.



I was probably more than influenced by this lovely little cupcake stand I found at Lakeland . . . and the cute little pink gingham cupcake liners didn't hurt either . . . and then . . .



I saw these really pretty little pink sugar flowers . . . they were just the ticket to help decorate the tops of the cakes . . . along with some edible glitter and pink sprinkles. I just could not resist. I know . . . I'm incorrigible!



This is my favourite cupcake recipe. They always turn out moist and delicious, and are perfect for people who are not all that fond of chocolate cakes . . . people like my Todd.



Myself, I'll eat any cake . . . chocolate . . . vanilla . . . fruit . . . big, small . . . if it's cake I am there.

I'm such a glutton, albeit a loveable one. Lucky for my friends, I'm also a generous one!



*Vanilla Buttermilk Cupcakes with a Framboise Glaze*
Makes one dozen
Printable Recipe

Moist, buttery and delicious! I like to use a combination of vanilla and lemon extracts here to really bring out the vanilla flavour. The glaze is really a nice touch.

5.7 ounces of plain flour (1 1/3 cups)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
7 ounces granulated sugar (1 cup)
2 ounces butter, room temperature (1/4 cup)
1 large free range egg
1 teaspoon vanilla
¼ tsp lemon extract
4 fluid ounces buttermilk (1/2 cup)

For the glaze:
8 ounces icing sugar (2 cups)
2 TBS Framboise
sprinkles and flowers to decorate, edible glitter, etc.

Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 cup muffin tin with decorative paper liners.

Whisk together flour, baking soda, baking powder and salt in a bowl. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar together until creamy and light. Beat in the egg and the vanilla and lemon extracts until mixture is smooth.
Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the remainder of the flour and stir until all ingredients are well combined.

Divide batter evenly anongst the muffin cups.

Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean
.
Let cupcakes cool for 10 minutes and then remove from the muffin pan to a wire rack to finish cooling. Cool completely before frosting.

Whisk together the icing sugar and framboise and enough water (if needed) to make a thin spoonable glaze. Spoon over the tops of the cooled cakes. Sprinkle with edible glitter or sprinkles and decorate with flowers as desired. Store in an airtight container.