Monday, 30 November 2015

Scottish Dundee Cakes

Scottish Dundee Cakes is a nice alternative to the Traditional Christmas cake as its not so heavy. This is a lovely recipe that makes small loaves. Thank you Lavender Cottage 

2 sticks of unsalted butter, at room temperature
2/3 cups sugar
4 eggs
2 T. fresh orange juice (add zested peel too if you like)
1 t. vanilla
1/2 cup blanched chopped almonds
2 1/2 cups cake flour
1/2 t. salt
1 t. baking powder
1 cup raisins (try a mixture of dark and golden)
1 1/2 cup currants
1/2 cup ctiron, chopped
1/2 cup candied cherries
Whole or sliced blanched almonds and candied cherries for decorations.

  • Preheat oven to 275.    
  • Grease and flour two 4.5 x 9 inch loaf pans or four small loaf pans. 
  • An option is to line them with foil and grease it as well.
  • In a large bowl, cream butter and sugar, mixing well.   
  • Add the eggs, one at a time, beating 5 minutes after each egg. 
  • Stir in the orange juice, vanilla and almonds. (and zest if using)
  • Sift the flour together with the salt and baking powder in another large bowl. 
  • Add the fruit and mix by hand until well floured. 
  • Add the fruit to the butter/sugar mixture and mix thoroughly with a wooden spoon.
  • Pour the batter into the prepared loaf pans 
  • Decorate the tops with cherries and almonds in festive designs.
  • Bake for 1 hour in the preheated oven checking with doneness with a toothpick or cake tester. 
  • Cool in the pans for 10 minutes and then remove to cool completely. 
  • When cool, wrap in aluminum foil and freeze until needed 

Saturday, 28 November 2015

Old Fashioned Gingerbread Cake

A lovely cake...whose flavours bring back lots of memories. Thank you Rose Chintz Cottage

2-1/4 cup flour
1 tsp baking powder
1 tsp ginger
1/2 tsp cloves
3/4 cup firmly packed brown sugar
2 tsp cinnamon
1/2 tsp soda
1/2 tsp nutmeg
3/4 cup oil
2 eggs
3/4 cup water
3/4 cup molasses

  • Heat oven to 350 degrees. 
  • Generously grease and flour a tube pan. 
  • Combine all the above ingredients and blend at low speed until moistened. 
  • Beat three minutes at medium speed. 
  • Pour into pan and bake 45-55 minutes. 
  • Enjoy with whipped cream, apple sauce or lemon sauce.

Monday, 23 November 2015

Cheesy Potato Pan

A lovely side dish....easy to make and very tasty. Thank you My Fridge Food

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top

  • In a small sauce pan, melt butter and blend in flour.
  • Let sit for a minute.
  • Add all of cold milk, stirring with a whisk.
  • Season with salt and cayenne.
  • Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  • Reduce heat and stir in cheese.
  • Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  • Pour half of cheese sauce over potatoes.
  • Repeat with second layer of potatoes and cheese sauce.
  • Sprinkle the remaining cheese on top.
  • Top with some paprika for color.
  • Bake uncovered for about 1 hour at 350°F.

Friday, 20 November 2015

Apple Flapjacks

Quick and easy to make, these simple apple flapjacks make a great breakfast or energy-boosting snack. Thank you Good to Know

1kg apples (peeled, cored and grated)
200g oats
70ml golden syrup
150g butter
40g sugar
Pinch of salt
Pinch of ground ginger

  • Simmer the apples gently in a covered pan with the sugar, until it becomes a soft. 
  • Add the butter and golden syrup and bring to a gentle simmer.
  • Gently stir in the oats, salt and ginger to coat through.
  • Pour the mixture into a buttered cake tin (8in round) 
  • Bake in the oven at 180C for 30 mins. 
  • Allow to cool before turning out.

Wednesday, 18 November 2015


I have made this so many times and its always a winner. Its much better than shop bought and makes lovely pies. The Brandy is optional. Thank you Delia

Zest and juice of 2 Lemons
Zest and juice of 2 Oranges
8oz Bramley Apples, unpeeled and chopped into small pieces
8oz Candied Peel, chopped
1lb Fresh Cranberries
2oz Almonds, sliced
12oz  Raisins
8oz Sultanas
8oz Currants
12oz Soft Dark Brown Sugar
4 level tsps Ground Mixed Spice
 ½ level tsp Ground Cinnamon
 ½ level tsp Nutmeg, freshly grated
8oz Beef or Vegetarian Suet, shredded

Makes 6lb Mincemeat

  • Start the night before so all the flavours will be given a chance to develop
  • Put all ingredients into a large mixing bowl,
  • Stir and mix these together very thoroughly  
  • Cover the bowl with a clean cloth and leave the mixture in a cool place for 12 hours or overnight
  • Pre-heat the oven 225°F,120°C
  • Cover the bowl loosely with foil and place in the oven for 3 hours. 
  • When you remove the mincemeat from the oven, it will appear to be swimming in fat. 
  • As it cools stir it from time to time; the fat will coagulate 
  • This coats all the fruits, including the apples and cranberries, and seals in the juices. This is how it should be and in no way affects the superb flavour.
  • When the mincemeat is quite cold, you can stir in 6 tablespoons brandy, if you like
  • Pack into the clean, dry jars, cover with wax discs and seal. 
  • Don't forget to put the labels on when the mincemeat is cold or they'll simply peel off. 
  • It will keep in a cool, dark cupboard indefinitely, but I think it is best eaten within a year of making

To prepare the jars for the mincemeat, 
Wash in mild, soapy water, rinse and dry them thoroughly 
Place  on a tray in an oven pre-heated to gas mark 4, 350°F (180°C).
Leave for 5 minutes, by which time they will be sterilised.

Tuesday, 17 November 2015

Buffalo Chicken Casserole

A simple but tasty meal that can be on the table in less than an hour

1 1/2 lb boneless skinless chicken breasts cut in 1" strips
1/3 cup Frank's Hot Sauce
5 cups potatoes, grated can also use thawed frozen or refrigerated hash browns
1 cup light ranch dressing
1/2 cup cheddar cheese
1 can condensed cream of chicken soup
1/2 cup panko, breadcrumbs or French's Onions 

  • Heat oven to 350 and grease 13x9 inch dish with cooking spray.
  • Grate potatoes, or defrost frozen hash browns. 
  • Pat with paper towel to get rid of some of the moisture.
  • Mix together chicken strips and buffalo sauce. 
  • Layer in bottom of baking dish.
  • Mix together potatoes, dressing, cheese and soup. 
  • Pour over chicken.
  • Sprinkle bread crumbs over the top of the casserole. 
  • If using French's Onions, wait and add these during the last ten minutes of baking.
  • Cover with foil and bake 30 minutes.
  • Uncover and bake an additional 20-25 minutes longer, until potatoes are tender and chicken is cooked.

Thursday, 12 November 2015

Pizza Burger

Another incredibly easy recipe from Mari at My Little Corner of the World

1 pound ground beef, browned and drained
1 can pizza sauce
2 teaspoons Italian Seasoning
8 ounces shredded mozzarella cheese
8 hamburger buns

  • Stir together ground beef, pizza sauce and Italian seasoning 
  • Stir in Mozzarella cheese.
  • Split buns in half, then spread meat mix evenly over each half.
  • Place buns under broiler until lightly browned.

Monday, 9 November 2015

Meatball Soup

A warming, filling soup...perfect for a chilly day. Thank you to Linda at Just Simply Linda
Pre packaged meatballs or make your own
1 can of Tomatoes
1 can of Corn
1 can of Green Beans
1 small onion diced
4 regular sized potatoes diced
2 big tablespoons of Better than Bouillon
Salt, Pepper
Dash of Hot Sauce
Red Pepper Flakes

  • Fill a a large pan with water and add all the ingredients 
  • Cook for about 45 minutes-or hour
  • Serve over hot cooked noodles and rolls

Thursday, 5 November 2015

Mexican Chocolate Crinkles

I love these crispy chocolate cookies with just a hint of cinnamon. Thank you Mari at My Little Corner of the World

3/4 cup Crisco
1 cup sugar
1 egg
1/4 cup light corn syrup
2 squares unsweetened chocolate, melted
1 3/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup sugar (to roll cookies in)

  • Preheat oven to 350 degrees.
  • Cream shortening, sugar and egg. 
  • Add syrup and melted chocolate. 
  • Add flour, soda, salt and cinnamon to make a stiff dough. 
  • Shape dough into walnut size balls and roll in sugar. 
  • Bake on ungreased cookie sheet for 15 minutes.

Wednesday, 4 November 2015

Pumpkin Cornbread

Not much pumpkin taste but you do get a cornbread with a nice fall flavor from the addition of molasses, cinnamon and nutmeg. Thank you Real Mom Kitchen

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses
  • Preheat oven to 400°F. 
  • Grease 10-inch glass pie pan or 9-inch square baking pan.
  • Sift flours, baking powder, salt and spices in a large mixing bowl. 
  • Whisk in cornmeal.
  • In separate bowl, beat eggs lightly. 
  • Whisk in pumpkin, brown sugar, oil and molasses.
  • Make a well in the dry mixture. 
  • Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.  
  • Pour batter into prepared pan. 
  • Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.