R is for…Recipe

I am sure it is already apparent that I love baking; I think it stems from baking with my grandmother when I used to go up there over summers as a child. We would always bake all sorts of things; at that point I was mostly in it for licking the spoon and eating the toppings before they made it onto the actual cakes. Now it’s kind of ingrained in me, I wish the same had happened with cooking but never mind. So today I am going to share another recipe, a staple in our family, one that comes out on every birthday…I even managed to continue this in university. My Grandmother’s Chocolate Cake recipe!! Yes it does deserve capitals and double exclamation points. Just try it, you’ll see. Ingredients: For the cake: 7oz self-raising flour sieved 8oz caster sugar 2 tablespoons cocoa powder 4oz margarine 2 eggs 1 teaspoon vanilla essence 5 tablespoons evaporated milk 5 tablespoons water  

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L is for…Lemon Oat Cookies

   I ended up skipping a day, time got the better of me yesterday so I have decided that I’ll just not take the Sunday off and be a day behind everyone.  Today’s offering is Lemon Oat Cookies!! I got this recipe in high school it was the first thing I’d baked solo. It’s also the only recipe from the class that I kept because everyone in my family loves them. They are really simple to make but taste delicious! Ingredients: 40grams margarine 25grams caster sugar 5ml golden syrup 10ml lemon curd 50grams self raising flower, sieved 10grams oats Method: Put the oven on at 180°C/350°F and grease a baking tray Put the margarine, sugar and syrup in a saucepan. Melt these together, then turn off the heat. Add the lemon curd and stir until it melts. Gradually add the flour and then the oats. Mix well, then spoon out a teaspoonful of the mixture, roll it into a ball

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Cranachan.

On Monday I found myself digging out my recipes for Cranachan, a traditional Scottish dessert. Unfortunately since my recipe book tends to be lots of scraps of paper, piled into one notebook, in no particular order, I couldn’t find it. So I took to my computer to find one. What I dislike about baking from internet recipes is that I generally always need to adjust them, so it can be a little hit or miss if I’m making them on the spot. The recipe I was somewhat following came from this article in the Guardian; luckily I remembered a few bits and pieces from making it before that I could incorporate. So I thought I would share it with you: Ingredients 50g jumbo oats Brown sugar, preferably muscovado 300g raspberries 400ml double cream 2 tbsp honey 2 tbsp whisky lemon juice I managed to feed seven people with this recipe, bearing in mind that we had just had a two

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