Recipe Collection 81

8/12/2019 Recipe Collection 81

1/16

Come and Cook

withRidleys

Cake Recipes


2/16

ContentsContentsContentsContents

Page 1 What is Recipe Club?

Page 2 Alisons Easy to Make Fruit Cake

Page 3 Carolines Cherry Scones

Page 4 Christinas Banana and Raisin Loaf

Page 5 Nicolas Ginger Cookies

Page 6 Sarahs Pineapple and Chocolate Cake

Page 7 Marcias Vanilla Crunch

Page 8 Christinas Low Fat Weetabix Cake

Page 9 Corinnes Coconut Flapjack

Page 10 Sarahs Chocolate Brownies

Page 11 Carolines Chocolate Cookies

Page 12 Carolines Rock Drops

Page 13 Corrines Carrot Cake

Page 14 Alisons Chocolate Krispies


3/16

- 1 -

What is Recipe Club?What is Recipe Club?What is Recipe Club?What is Recipe Club?

On aOn aOn aOn a TuesdayTuesdayTuesdayTuesday a group of people get together at Ridleys toa group of people get together at Ridleys toa group of people get together at Ridleys toa group of people get together at Ridleys to

make remake remake remake recipes to go into a recipe book.

cipes to go into a recipe book.cipes to go into a recipe book.cipes to go into a recipe book.

This group meet for 13 weeks and at the end make a bookThis group meet for 13 weeks and at the end make a bookThis group meet for 13 weeks and at the end make a bookThis group meet for 13 weeks and at the end make a book

like this one.like this one.like this one.like this one.

All of the recipes have been made and tasted byAll of the recipes have been made and tasted byAll of the recipes have been made and tasted byAll of the recipes have been made and tasted by

all of the group.all of the group.all of the group.all of the group.

The recipe club is an ongoing workshop so that lots ofThe recipe club is an ongoing workshop so that lots ofThe recipe club is an ongoing workshop so that lots ofThe recipe club is an ongoing workshop so that lots of

people get a chance to makepeople get a chance to makepeople get a chance to makepeople get a chance to make recipes and create a book.recipes and create a book.recipes and create a book.recipes and create a book.

Our next book will be a recipe book ofOur next book will be a recipe book ofOur next book will be a recipe book ofOur next book will be a recipe book of healthy microwavehealthy microwavehealthy microwavehealthy microwave

mealsmealsmealsmeals so look out for it!!!!!so look out for it!!!!!so look out for it!!!!!so look out for it!!!!!


4/16

- 2 -

Alisons Easy to

Make Fruit Cake

IngredientsIngredientsIngredientsIngredients

4oz/100gm soft margarine4oz/100gm soft margarine4oz/100gm soft margarine4oz/100gm soft margarine40z/100gm caster sugar40z/100gm caster sugar40z/100gm caster sugar40z/100gm caster sugar

2 eggs2 eggs2 eggs2 eggs

5foz/150ml milk5foz/150ml milk5foz/150ml milk5foz/150ml milk

8oz/225gm mixed fruit8oz/225gm mixed fruit8oz/225gm mixed fruit8oz/225gm mixed fruit

8oz/225gm self raising flour8oz/225gm self raising flour8oz/225gm self raising flour8oz/225gm self raising flour

1tsp mixed spice1tsp mixed spice1tsp mixed spice1tsp mixed spice

A few cherries and nuts for top of the cakeA few cherries and nuts for top of the cakeA few cherries and nuts for top of the cakeA few cherries and nuts for top of the cake

MethodMethodMethodMethod

1. Place all ingredients except cherries and nuts into a1. Place all ingredients except cherries and nuts into a1. Place all ingredients except cherries and nuts into a1. Place all ingredients except cherries and nuts into a

bowl and beat untilbowl and beat untilbowl and beat untilbowl and beat until well blended.well blended.well blended.well blended.

2. Place into a well greased and line 900gm loaf tin.2. Place into a well greased and line 900gm loaf tin.2. Place into a well greased and line 900gm loaf tin.2. Place into a well greased and line 900gm loaf tin.

3. Smooth down sprinkle with cherries and nuts3. Smooth down sprinkle with cherries and nuts3. Smooth down sprinkle with cherries and nuts3. Smooth down sprinkle with cherries and nuts4. Bake for 1 hours on gas mark 3/170oc4. Bake for 1 hours on gas mark 3/170oc4. Bake for 1 hours on gas mark 3/170oc4. Bake for 1 hours on gas mark 3/170oc

CommentsCommentsCommentsComments

Easy to make, nice and fruity!- Alison


5/16

- 3 -

Carolines Cherry Scones


222225g self25g self25g self25g self---- raisin flourraisin flourraisin flourraisin flour 50ml milk50ml milk50ml milk50ml milk

1tbsp caster sugar1tbsp caster sugar1tbsp caster sugar1tbsp caster sugar 1 egg beaten1 egg beaten1 egg beaten1 egg beaten

40g/ 3 tbsp sultanas40g/ 3 tbsp sultanas40g/ 3 tbsp sultanas40g/ 3 tbsp sultanas Pinch of SaltPinch of SaltPinch of SaltPinch of Salt

75g butter, cut into small pieces75g butter, cut into small pieces75g butter, cut into small pieces75g butter, cut into small pieces

40g/3 tbsp glace cherries, chopped40g/3 tbsp glace cherries, chopped40g/3 tbsp glace cherries, chopped40g/3 tbsp glace cherries, chopped


1.1.1.1. Lightly greaLightly greaLightly greaLightly grease a baking tray.se a baking tray.se a baking tray.se a baking tray.

2.2.2.2. Sieve the flour, sugar anSieve the flour, sugar anSieve the flour, sugar anSieve the flour, sugar and salt into a mixing bowl andd salt into a mixing bowl andd salt into a mixing bowl andd salt into a mixing bowl and

rub in the butter with your fingers until the mixture looksrub in the butter with your fingers until the mixture looksrub in the butter with your fingers until the mixture looksrub in the butter with your fingers until the mixture looks

like bread crumbs. Stir in the glace cherries and sultanas.like bread crumbs. Stir in the glace cherries and sultanas.like bread crumbs. Stir in the glace cherries and sultanas.like bread crumbs. Stir in the glace cherries and sultanas.

Add the beaten egg.Add the beaten egg.Add the beaten egg.Add the beaten egg.

3.3.3.3. Keep a tbKeep a tbKeep a tbKeep a tbsp back of the milk, then add the rest to thesp back of the milk, then add the rest to thesp back of the milk, then add the rest to thesp back of the milk, then add the rest to themixture. Mix together to formixture. Mix together to formixture. Mix together to formixture. Mix together to form a soft dough.m a soft dough.m a soft dough.m a soft dough.

4.4.4.4. On a floured surface, roll out the dough to a thickness ofOn a floured surface, roll out the dough to a thickness ofOn a floured surface, roll out the dough to a thickness ofOn a floured surface, roll out the dough to a thickness of

2cm, and cut out 8 scones using a 5cm cutter.2cm, and cut out 8 scones using a 5cm cutter.2cm, and cut out 8 scones using a 5cm cutter.2cm, and cut out 8 scones using a 5cm cutter.

5.5.5.5. Place the scones onPlace the scones onPlace the scones onPlace the scones on the baking traythe baking traythe baking traythe baking tray and brush with theand brush with theand brush with theand brush with the

rest of the milk.rest of the milk.rest of the milk.rest of the milk.

6.6.6.6. Bake in a preheated oven, 220C/Gas mark 7, for 8Bake in a preheated oven, 220C/Gas mark 7, for 8Bake in a preheated oven, 220C/Gas mark 7, for 8Bake in a preheated oven, 220C/Gas mark 7, for 8----

10101010minutes or until the scones are golden brown.minutes or until the scones are golden brown.minutes or until the scones are golden brown.minutes or until the scones are golden brown.

Leave to cool on a wire rack, and then serve them splitLeave to cool on a wire rack, and then serve them splitLeave to cool on a wire rack, and then serve them splitLeave to cool on a wire rack, and then serve them split

and buttered.and buttered.and buttered.and buttered.


6/16

- 4 -

Christinas Banana and

Raisin Loaf


225g of self raisin225g of self raisin225g of self raisin225g of self raisingggg flourflourflourflour 2 tbsp honey2 tbsp honey2 tbsp honey2 tbsp honey

2 eggs, beat2 eggs, beat2 eggs, beat2 eggs, beaten lightlyen lightlyen lightlyen lightly 75g of caster sugar75g of caster sugar75g of caster sugar75g of caster sugar

2 bananas, mashed roughly2 bananas, mashed roughly2 bananas, mashed roughly2 bananas, mashed roughly

100g of butter, cut into small pieces100g of butter, cut into small pieces100g of butter, cut into small pieces100g of butter, cut into small pieces

125g stoned dates, chopped or raisins125g stoned dates, chopped or raisins125g stoned dates, chopped or raisins125g stoned dates, chopped or raisins


1. Grease a 900g loaf tin and line the base with baking1. Grease a 900g loaf tin and line the base with baking1. Grease a 900g loaf tin and line the base with baking1. Grease a 900g loaf tin and line the base with baking

parchment. Sieve the flour into a mixing bowl. Rub theparchment. Sieve the flour into a mixing bowl. Rub theparchment. Sieve the flour into a mixing bowl. Rub theparchment. Sieve the flour into a mixing bowl. Rub the

bbbbutter into the flour with your fingertips until the mixtureutter into the flour with your fingertips until the mixtureutter into the flour with your fingertips until the mixtureutter into the flour with your fingertips until the mixture

looks like fine breadcrumbs.looks like fine breadcrumbs.looks like fine breadcrumbs.looks like fine breadcrumbs.3. Stir the sugar, chopped dates/raisins, bananas, beaten3. Stir the sugar, chopped dates/raisins, bananas, beaten3. Stir the sugar, chopped dates/raisins, bananas, beaten3. Stir the sugar, chopped dates/raisins, bananas, beaten

egg and honey into the dry ingredients. Mix together toegg and honey into the dry ingredients. Mix together toegg and honey into the dry ingredients. Mix together toegg and honey into the dry ingredients. Mix together to

form a soft dropping consistency.form a soft dropping consistency.form a soft dropping consistency.form a soft dropping consistency.

4. Spoon the mixtu4. Spoon the mixtu4. Spoon the mixtu4. Spoon the mixture into the prepared loaf tin and levelre into the prepared loaf tin and levelre into the prepared loaf tin and levelre into the prepared loaf tin and level

the surface with the back of a knife.the surface with the back of a knife.the surface with the back of a knife.the surface with the back of a knife.

5. Bake in a preheated oven, 160C/Gas mark 3 for about5. Bake in a preheated oven, 160C/Gas mark 3 for about5. Bake in a preheated oven, 160C/Gas mark 3 for about5. Bake in a preheated oven, 160C/Gas mark 3 for about

1hour or until golden.1hour or until golden.1hour or until golden.1hour or until golden.6. Leave to cool, can be served warm or cold.6. Leave to cool, can be served warm or cold.6. Leave to cool, can be served warm or cold.6. Leave to cool, can be served warm or cold.

CommentsCommentsCommentsComments: We made this a few times! It got better each time! Christina


7/16

- 5 -

Nicolas Ginger Cookies

Ingredients

115g soft brown sugar115g soft brown sugar115g soft brown sugar115g soft brown sugar A little milkA little milkA little milkA little milk

115g soft margarine115g soft margarine115g soft margarine115g soft margarine 1 pinch of salt1 pinch of salt1 pinch of salt1 pinch of salt

175g wholemeal flour175g wholemeal flour175g wholemeal flour175g wholemeal flour 10ml1/2tsp ground ginger10ml1/2tsp ground ginger10ml1/2tsp ground ginger10ml1/2tsp ground gingerFew drops of vanilla essence extractFew drops of vanilla essence extractFew drops of vanilla essence extractFew drops of vanilla essence extract

15g/1tbsp unsweetened15g/1tbsp unsweetened15g/1tbsp unsweetened15g/1tbsp unsweetened cocoa powder siftedcocoa powder siftedcocoa powder siftedcocoa powder sifted

Glace icing and glace candied cherriesGlace icing and glace candied cherriesGlace icing and glace candied cherriesGlace icing and glace candied cherries totototo decoratedecoratedecoratedecorate


1. Preheat the oven to 190C /Gas mark 5. Grease a baking1. Preheat the oven to 190C /Gas mark 5. Grease a baking1. Preheat the oven to 190C /Gas mark 5. Grease a baking1. Preheat the oven to 190C /Gas mark 5. Grease a baking

sheet. Beat together the sugar, margarine, salt and vanillasheet. Beat together the sugar, margarine, salt and vanillasheet. Beat together the sugar, margarine, salt and vanillasheet. Beat together the sugar, margarine, salt and vanilla

until soft.until soft.until soft.until soft.

2. Mix in the flour, cocoa and ginger, adding2. Mix in the flour, cocoa and ginger, adding2. Mix in the flour, cocoa and ginger, adding2. Mix in the flour, cocoa and ginger, adding a little milk, ifa little milk, ifa little milk, ifa little milk, if

necessary to bind the mixture. Knead lightly on a flourednecessary to bind the mixture. Knead lightly on a flourednecessary to bind the mixture. Knead lightly on a flourednecessary to bind the mixture. Knead lightly on a floured

surface until smooth.surface until smooth.surface until smooth.surface until smooth.

3. Roll out the dough t3. Roll out the dough t3. Roll out the dough t3. Roll out the dough to about 5mm thick. Stamp outo about 5mm thick. Stamp outo about 5mm thick. Stamp outo about 5mm thick. Stamp out

shshshshapapapapes using floured biscuits cutters and place on thees using floured biscuits cutters and place on thees using floured biscuits cutters and place on thees using floured biscuits cutters and place on the

prepared baking sheet.prepared baking sheet.prepared baking sheet.prepared baking sheet.

4. Cook for 104. Cook for 104. Cook for 104. Cook for 10----15mins. Leave15mins. Leave15mins. Leave15mins. Leave to cool on the baking sheetsto cool on the baking sheetsto cool on the baking sheetsto cool on the baking sheetsuntil firm, then transfer to wiring rack to cool completely.until firm, then transfer to wiring rack to cool completely.until firm, then transfer to wiring rack to cool completely.until firm, then transfer to wiring rack to cool completely.

Decorate with glace icing and cherries.Decorate with glace icing and cherries.Decorate with glace icing and cherries.Decorate with glace icing and cherries.


Tasty but lots of stray ginger! - Nicola


8/16

- 6 -

Sarahs low fat chocolate

and pineapple cake


150g low fat150g low fat150g low fat150g low fat spreadspreadspreadspread 125g caster sugar125g caster sugar125g caster sugar125g caster sugar

Grated chocolate to decorateGrated chocolate to decorateGrated chocolate to decorateGrated chocolate to decorate 2eggs2eggs2eggs2eggs

1 tbsp baking powder1 tbsp baking powder1 tbsp baking powder1 tbsp baking powder 1tbsp icing sugar1tbsp icing sugar1tbsp icing sugar1tbsp icing sugar

100g self raising flour, sieved100g self raising flour, sieved100g self raising flour, sieved100g self raising flour, sieved 3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp cocoa powder

125ml low125ml low125ml low125ml low----fat thick natural yoghurtfat thick natural yoghurtfat thick natural yoghurtfat thick natural yoghurt

225g canned pineapple pieces in natural juice, chopped225g canned pineapple pieces in natural juice, chopped225g canned pineapple pieces in natural juice, chopped225g canned pineapple pieces in natural juice, chopped

MMMMethodethodethodethod

1. Lightly grease a 20cm/8inch square cake tin.1. Lightly grease a 20cm/8inch square cake tin.1. Lightly grease a 20cm/8inch square cake tin.1. Lightly grease a 20cm/8inch square cake tin.

2. Place the low fat spread, caster sugar, flour, cocoa2. Place the low fat spread, caster sugar, flour, cocoa2. Place the low fat spread, caster sugar, flour, cocoa2. Place the low fat spread, caster sugar, flour, cocoa

powder, baking powder and eggs in a large mixing bowl.powder, baking powder and eggs in a large mixing bowl.powder, baking powder and eggs in a large mixing bowl.powder, baking powder and eggs in a large mixing bowl.

Beat with a spoon until smooth.Beat with a spoon until smooth.Beat with a spoon until smooth.Beat with a spoon until smooth.3. Pour the cake mixture into the prepared tin and level th3. Pour the cake mixture into the prepared tin and level th3. Pour the cake mixture into the prepared tin and level th3. Pour the cake mixture into the prepared tin and level theeee

surface. Bake in a pre heated oven, 190C/Gas mark 5 forsurface. Bake in a pre heated oven, 190C/Gas mark 5 forsurface. Bake in a pre heated oven, 190C/Gas mark 5 forsurface. Bake in a pre heated oven, 190C/Gas mark 5 for

20202020----25mins or until springy to touch. Leave to cool.25mins or until springy to touch. Leave to cool.25mins or until springy to touch. Leave to cool.25mins or until springy to touch. Leave to cool.

4. Drain the chopped pineapple. Reserve a little for4. Drain the chopped pineapple. Reserve a little for4. Drain the chopped pineapple. Reserve a little for4. Drain the chopped pineapple. Reserve a little for

decoration, then stir the rest into the yoghurt and sweetendecoration, then stir the rest into the yoghurt and sweetendecoration, then stir the rest into the yoghurt and sweetendecoration, then stir the rest into the yoghurt and sweeten

to taste with icing sugar.to taste with icing sugar.to taste with icing sugar.to taste with icing sugar.

5. S5. S5. S5. Spread the mixture over the cake and decorate with thepread the mixture over the cake and decorate with thepread the mixture over the cake and decorate with thepread the mixture over the cake and decorate with thereserved pineapple pieces. Sprinkle with grated chocolate.reserved pineapple pieces. Sprinkle with grated chocolate.reserved pineapple pieces. Sprinkle with grated chocolate.reserved pineapple pieces. Sprinkle with grated chocolate.


9/16

- 7 -

Marcias Vanilla Crunch

Ingredients

150g butter, cut into small pieces150g butter, cut into small pieces150g butter, cut into small pieces150g butter, cut into small pieces

125g caster sugar125g caster sugar125g caster sugar125g caster sugar

225g plain flour225g plain flour225g plain flour225g plain flour

1tsp vanilla fla1tsp vanilla fla1tsp vanilla fla1tsp vanilla flavouring (extract)vouring (extract)vouring (extract)vouring (extract)

Lightly greaLightly greaLightly greaLightly grease a baking trayse a baking trayse a baking trayse a baking tray

Method

1. Sieve the flour in to a large mixing bowl then r1. Sieve the flour in to a large mixing bowl then r1. Sieve the flour in to a large mixing bowl then r1. Sieve the flour in to a large mixing bowl then rub theub theub theub the

butter into the flour with your fingertips until the mixturebutter into the flour with your fingertips until the mixturebutter into the flour with your fingertips until the mixturebutter into the flour with your fingertips until the mixture

looks like fine breadcrumbs.looks like fine breadcrumbs.looks like fine breadcrumbs.looks like fine breadcrumbs.

2. Stir in the caster sugar and vanilla flavour2. Stir in the caster sugar and vanilla flavour2. Stir in the caster sugar and vanilla flavour2. Stir in the caster sugar and vanilla flavouring and bringing and bringing and bringing and bring

the mixture together with your hands to make a firmthe mixture together with your hands to make a firmthe mixture together with your hands to make a firmthe mixture together with your hands to make a firmdough.dough.dough.dough.

3.3.3.3. On a lightly floured surface, roll out the dough to aOn a lightly floured surface, roll out the dough to aOn a lightly floured surface, roll out the dough to aOn a lightly floured surface, roll out the dough to a

thickness of 2.5 cm /1 inch. Stamp out 12thickness of 2.5 cm /1 inch. Stamp out 12thickness of 2.5 cm /1 inch. Stamp out 12thickness of 2.5 cm /1 inch. Stamp out 12 circlescirclescirclescircles with awith awith awith a

biscuit cutter measuring about 5cm / 2 inch across andbiscuit cutter measuring about 5cm / 2 inch across andbiscuit cutter measuring about 5cm / 2 inch across andbiscuit cutter measuring about 5cm / 2 inch across and

2.5cm /1 inch2.5cm /1 inch2.5cm /1 inch2.5cm /1 inch deep.deep.deep.deep.

4. Arrange the4. Arrange the4. Arrange the4. Arrange the circlescirclescirclescircles on the prepared baking tray (cookieon the prepared baking tray (cookieon the prepared baking tray (cookieon the prepared baking tray (cookie

sheet) bake in a preheated over, 180sheet) bake in a preheated over, 180sheet) bake in a preheated over, 180sheet) bake in a preheated over, 180c/c/c/c/gas mark 4 for 15gas mark 4 for 15gas mark 4 for 15gas mark 4 for 15----20 minutes until the20 minutes until the20 minutes until the20 minutes until the circlescirclescirclescircles are a light golden colour.are a light golden colour.are a light golden colour.are a light golden colour.

CommentsVery nice flavour- Marcia


10/16

- 8 -

Christinas Low Fat

Weetabix Cake

Ingredients

3 Weetabix biscuits3 Weetabix biscuits3 Weetabix biscuits3 Weetabix biscuits

7oz (200g) Sultanas7oz (200g) Sultanas7oz (200g) Sultanas7oz (200g) Sultanas

7oz (200g) Soft brown sugar or caster sugar7oz (200g) Soft brown sugar or caster sugar7oz (200g) Soft brown sugar or caster sugar7oz (200g) Soft brown sugar or caster sugar

pint (300ml) milk pint (300ml) milk pint (300ml) milk pint (300ml) milk

1 egg1 egg1 egg1 egg

8oz (225g) Self8oz (225g) Self8oz (225g) Self8oz (225g) Self----raising Flourraising Flourraising Flourraising Flour

Method

1. Soak weetabix, sugar and sultanas in the milk overnight1. Soak weetabix, sugar and sultanas in the milk overnight1. Soak weetabix, sugar and sultanas in the milk overnight1. Soak weetabix, sugar and sultanas in the milk overnight

in a bowl.in a bowl.in a bowl.in a bowl.

2. Grease a 2lb loaf tin.2. Grease a 2lb loaf tin.2. Grease a 2lb loaf tin.2. Grease a 2lb loaf tin.

3. Add a beaten egg and the flour to the weetabix mixture3. Add a beaten egg and the flour to the weetabix mixture3. Add a beaten egg and the flour to the weetabix mixture3. Add a beaten egg and the flour to the weetabix mixture

and mix well with a wooden spoon.and mix well with a wooden spoon.and mix well with a wooden spoon.and mix well with a wooden spoon.

4. Spoon into tin and cook for 1 hour at 180oc/ Gas 44. Spoon into tin and cook for 1 hour at 180oc/ Gas 44. Spoon into tin and cook for 1 hour at 180oc/ Gas 44. Spoon into tin and cook for 1 hour at 180oc/ Gas 45. Serve sliced with butter.5. Serve sliced with butter.5. Serve sliced with butter.5. Serve sliced with butter.

Comments

Nice and easy to make - Christina


11/16

- 9 -

Corinnes Coconut Flapjacks

Ingredients

75g glace cherries, chopped75g glace cherries, chopped75g glace cherries, chopped75g glace cherries, chopped 200g Butter200g Butter200g Butter200g Butter

200g brown crystal sugar200g brown crystal sugar200g brown crystal sugar200g brown crystal sugar 275g porridge oats275g porridge oats275g porridge oats275g porridge oats

2tbsp golden (light corn) syrup2tbsp golden (light corn) syrup2tbsp golden (light corn) syrup2tbsp golden (light corn) syrup

100g shredded coconut100g shredded coconut100g shredded coconut100g shredded coconut

Method

1. Lightly grease a 12x9 inch baking tray (cookie sheet)1. Lightly grease a 12x9 inch baking tray (cookie sheet)1. Lightly grease a 12x9 inch baking tray (cookie sheet)1. Lightly grease a 12x9 inch baking tray (cookie sheet)

2. Heat the butter, sugar and2. Heat the butter, sugar and2. Heat the butter, sugar and2. Heat the butter, sugar and golden syrup in a largegolden syrup in a largegolden syrup in a largegolden syrup in a large

saucepan until just melted. Stir in the oats, shreddedsaucepan until just melted. Stir in the oats, shreddedsaucepan until just melted. Stir in the oats, shreddedsaucepan until just melted. Stir in the oats, shredded

coconut and glace cherries. Mix until evencoconut and glace cherries. Mix until evencoconut and glace cherries. Mix until evencoconut and glace cherries. Mix until even....

4. Spread the mixture on to the baking tray (cookie sheet)4. Spread the mixture on to the baking tray (cookie sheet)4. Spread the mixture on to the baking tray (cookie sheet)4. Spread the mixture on to the baking tray (cookie sheet)

and press down with the back of a palette knife to make aand press down with the back of a palette knife to make aand press down with the back of a palette knife to make aand press down with the back of a palette knife to make a

smooth surface.smooth surface.smooth surface.smooth surface.

5. Bake in a preheated oven 170c, gas mark 3 for about5. Bake in a preheated oven 170c, gas mark 3 for about5. Bake in a preheated oven 170c, gas mark 3 for about5. Bake in a preheated oven 170c, gas mark 3 for about

20mins. Remove from oven and leave to cool on the baking20mins. Remove from oven and leave to cool on the baking20mins. Remove from oven and leave to cool on the baking20mins. Remove from oven and leave to cool on the baking

tray (cookie sheet) for 10mins.tray (cookie sheet) for 10mins.tray (cookie sheet) for 10mins.tray (cookie sheet) for 10mins.

7. Cut the mixture into squares and leave to cool7. Cut the mixture into squares and leave to cool7. Cut the mixture into squares and leave to cool7. Cut the mixture into squares and leave to cool

completely.completely.completely.completely.


12/16

- 10 -

Sarahs Chocolate

Brownies

Ingredients

100g butter tsp baking powder

100g caster sugar Pinch of salt

tsp vanilla essence 100g plain chocolate

1 egg 100g nuts roughly chopped

150g flour A little bit of milk

Method

1. Preheat oven 180C/Gas mark 3. Put your chocolate in a

bowl over a pan of boiling water to melt. Put butter, sugar

and vanilla in a bowl, beat until light.2. Beat the egg. Slowly add to mixture. Bit by bit, beating

in between. Sift flour, baking powder and salt and fold into

the mixture.

3. Stir in the melted chocolate and the nuts and stir in

enough milk to form a dropping consistency.

4. Spoon the mixture into a greased 18cm/7inch square

cake tin and bake for 20mins until firm to touch. Cut into 9

squares while still hot then leave to cool in a tin.

Comments - Very nice, as a treat!- Sarah


13/16

- 11 -

CarolinesCarolinesCarolinesCarolines

Chocolate CookiesChocolate CookiesChocolate CookiesChocolate Cookies


4oz Sugar 1oz Cocoa Powder4oz Butter 4oz Flour

1 Tablespoon of golden syrup


1. Mix the syrup and butter together roughly, add the

golden syrup

2. Mix in the flour and coco powder

3. Roll them into balls with a diameter of about 3cm

4. Place about 5cm apart from each other so they dont

overlap

5. Place on baking tray and cook in pre-heat oven at about

150C for 8-10mins, turning baking tray around after

5mins.

6. Place the chocolate cookies on a cooling rack for

30mins.


Very Rich in Flavour! - Caroline


14/16

- 12 -

CarolinesCarolinesCarolinesCarolines

RockRockRockRock DropsDropsDropsDrops

IngredientsIngredientsIngredientsIngredients200g plain flour, sieve 2tbs milk

2tsp baking powder 100g sultanas

100g butter, cut into small pieces

75g Demerara (brown crystal) sugar

25g cherries, chopped finely

1 egg, beaten


1. Lightly grease a baking tray

2. Mix flour and baking powder into a bowl. Rub in the

butter with your fingers until the mixtures look like

breadcrumbs

3. Stir in the sugar, sultanas, cherries, egg and milk to the

mixture and bring together to form a soft dough

4. Spoon 8mounds of the mixture onto a baking tray, make

sure they are well spread out

5. Bake in a preheated oven 200C for about 15-20 minutes

until firm to touch, serve hot or cold


15/16

- 13 -

CorCorCorCorininininnnnnes Carrot Cakees Carrot Cakees Carrot Cakees Carrot Cake


2 large eggs Grated Zest of 1 Orange

3tsp mixed spice 200g grated carrot

1tsp bicarbonate of soda 6oz sultanas

6oz dark brown caster sugar 4fl oz sunflower oil

200g wholemeal self raising flour

For the topping

A Sprinkle ground cinnamon 250g cream cheese

oz caster sugar

Method

1. Whisk the eggs, sugar and oil in a large bowl for 1-2mins

2. Sieve the flour and bicarbonate of soda and mixed spices

3. Now stir in all the other ingredients

4. Pour into lined cake tin

5. Bake for 35-40 minutes at 170c or gas mark 3

Leave to cool

6. Mix the topping ingredients together and spread on top

of the cake once cool

7. Dust with a little ground cinnamon

Comments

Its, my favourite and healthy without icing! - Corinne


16/16

- 14 -

Alisons ChocolateAlisons ChocolateAlisons ChocolateAlisons Chocolate

KrispiesKrispiesKrispiesKrispies


600g unsalted butter

3 tbsp golden syrup

100g bar of milk or dark chocolate

Small Packet of Marshmallows

Method

1. Melt the chocolate in the microwave or in a bowl over a

saucepan of simmering water

2. Add the butter, cut into small pieces and stir until

melted

3. Add the syrup and stir

4. Add the rice krispies and stir to the chocolate mix

gently

5. Spoon into 12 bun cases and decorate with

marshmallows

6. Leave to cool

Documents

Recipe Collection 81