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FAO Val (Brightspark)
Tue 6-Aug-13
1:59 pm
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brightspark
Wilts

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Hi Sue,

I really believe that life is running faster than I am at the moment - we are now in France!

72 hours ago, I was selling cakes on the cake stall in Wiltshire !!

With traybakes, of course it does depend on the size of the tin, but generally I make a 4-egg Victoria sandwich mix, and then think about the flavourings. Almond is a good flavour to marry with cherries, plums, apricots, pears and raspberries (or as raspberry jam in a Bakewell).

I do like to add fruit to my traybakes to moisten them a little. Even in a chocolate version, having some glace cherries, or sultanas as well as choc drops dotted about in the cake, and of course fudgy choc icing on top!

Carrot cake, too, with it's creamy cheese topping would work (although, obviously, the icing on all cakes is finished after the freezing if you are going to freeze the cake, but you know that anyway).

Lemon drizzle is always a popular cake, so why not make it slightly bigger, by adding a third or half more of the recipe.

Another idea is a crumble tray bake, again make more than you would normally, and use half of the crumble mix pressed down firmly on the bottom of the pan almost like a pastry, then add a filling - i.e. fruit (a fruit pie filling in an emergency!); or perhaps pre-soaked dates with walnut, then the other half of crumble scattered over the top, and gently pressed into place.

My favourite cake recipe book that is nicely compact and has all my recipes in - printed and saved -has somehow disappeared. Trouble is, I can't remember which house I was in when I used it last. Oh for a decent memory!

If I think of some more, will let you know - bit shattered still from the journey ..... yawn

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Tue 6-Aug-13
2:20 pm
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Sooliz
Somerset

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Good grief Val, I don't know how you keep up with yourself!! big_laughbig_hug

I've bought two tins to use for traybakes......one filled will probably cut into 12 generous squares, the other, slightly larger, will most likely do 16 or 20 squares. 

Ooh yes, a Bakewell traybake, will definitely do that.  And, as you say, lemon drizzle always goes down well.

I've made Aly's chocolate sponge this morning in the smaller tin.  Funny you should mention about adding fruit to keep the cake moist, Val - I put orange juice and some chopped ready-to-eat semi-dried apricots in it, with just that thought in mind....great minds!! It's all wrapped and in the freezer now, when I come to defrost it I'll spread choc buttercream icing flavoured with orange extract over it and put a chocolate orange segment on the top of each square.

The crumble idea sounds good, husband would like an apple version of that.....or the date and walnut!

Thanks Val, you - and the other ladies! - have been very helpful. big_hugbig_hug

learning to love veg…..except celery :-O

Sat 10-Aug-13
10:00 am
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brightspark
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Just for interest, I have found a blog of an English woman, now living in South Africa, and she has some delicious-sounding, and easy, recipes for when you have company for meals.

Malva Pudding, with a sauce if a richer version is wanted;

Crustless Milk Tart (Melktart)

I intend to try these both, as our family are descending on us at the beginning of next week, and these sound just right!

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Sun 11-Aug-13
7:51 am
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eileen54
Somerset

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This makes a good size cake Sue, the recipe says a 9inch pan, I use a large rectangle pyrex dish that I normally make lasagne in.

Amish Rhubarb Coffee Cake

2 cups of plain flour

1 teaspoon of baking soda

1 teaspoon of salt

1 1/4 cups of brown sugar

2 eggs

1 cup of vegetable shortning at room temperature

2 teaspoons of vanilla extract

1/2 cup of buttermilk of milk soured with lemon juice

2 1/2 cups of rhubarb finely chopped

Topping

1/3 cup of sugar

2 teaspoons of cinnamon

 

beat together shortening, sugar, eggs and vanilla extract

add buttermilk

stir together dry ingredients

add the dry ingredients to the shortening mix

stir to make a batter but don't overmix

fold on rhubarb

spread into baking tin

make topping by mixing sugar and cinnamon

sprinkle topping over the batter

bake at 375deg F

I usually let it cool in the dish and then cut into squares

Please note the temp is in farenheit so you will have to convert, I don't have my book down here to do it. The recipe does not have a cooking time on it , so you will have to guess that bit, I haven't made this for a while so can't remember off hand, but you can usually tell when a cake is cooked

Just found a similar recipe in a different amish cookbook, that says to bake in 9"x13" dish at 350degF for 45 to 50 mins

Never give up Tomorrow is another day.

Sun 11-Aug-13
8:13 am
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Sooliz
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That sounds really nice Eileen, thank you.

learning to love veg…..except celery :-O

Sun 11-Aug-13
11:29 am
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Aly
Normandy France

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Made a tray bake with the crumble idea with bottled pears in the middle and added mixed spice to the crumble. Had a piece cold with coffee this morning and it was yummy! Will be making that again with different fruits. Am trying to free up some of my kilner jars ready for this years bottled fruit!

Trying to enjoy life as it is

http://www.letertregites.com

Sun 11-Aug-13
1:09 pm
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Sooliz
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I've just made the Polenta Gooseberry Tart that Val gave the link for (except I used a mixture of our own blackcurrants and blueberries out of the freezer plus some bought frozen red fruits).  The dough when mixed was exceedingly soft - too soft to even attempt to roll out so I added a bit more flour until I thought the consistency was right.  Rolled it out between 2 sheets of baking paper and it was fine.

I also made the Dorset (Somerset!!) Apple Cake....I doubled the quantities and it filled my largest traybake tin, it will cut into 24 squares and most of it will be frozen.  The kitchen smells heavenly right now, it even tempted husband in from the garden! (he's disappointed that both are still in the oven though big_laugh).

Can't wait to try the polenta fruit tart....that's to freeze as well for when sister and friend come to stay next week.  But I think a small sneaky slice will have to be tried with some ice cream later.....

learning to love veg…..except celery :-O

Sun 11-Aug-13
5:06 pm
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Toffeeapple
North Bucks

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It would be wrong to serve it to guests without trying it, it might be horrible and you wouldn't like them to have that would you?  wink

I'll try that again!

Sun 11-Aug-13
5:31 pm
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Sooliz
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My thinking exactly, TA! laugh

learning to love veg…..except celery :-O

Sun 11-Aug-13
5:58 pm
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Toffeeapple
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Knew I could count on you!  big_laugh

I'll try that again!

Fri 23-Aug-13
3:42 pm
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JohnT
Cape Town, South Africa

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A bit late but as Val noted above, she obtained a few SA recipe's. Here is another, which my mother gave me, which she was given by her mother, so it is between 100 and 150 years old:

 

OLD CAPE BRANDY TART

 

Ingredients:

250ml dried dates (stoned)

250ml  boiling water

5ml bicarbonate of soda

15ml butter

200ml sugar

1 egg

310ml cake flour

5ml baking powder

1ml salt

 

Syrup:

375ml sugar

185ml water

5ml butter

125ml brandy

 

Method:

  1. Mix together the dates, boiling water and bicarbonate of soda and allow to soak until the dates are soft.
  2. Set the oven to 180C (160C fan)
  3. Mix in the butter, sugar and egg then sift in the cake flour, baking powder and salt. Mix all together thoroughly and pour into a 17 x 26 cm x 5 cm deep baking tray or similar dish.
  4. Bake for 30 minutes and remove from the oven.
  5. For the syrup: Mix together the sugar, water and butter and simmer for 10 minutes. Add the brandy, mixing well and pour over the tart.
  6. Serve cold with whipped cream.

Oh, Val, it is not Melktart but Melktert. I have a recipe for baking six crustless ones at a time if you want. They sell like store bought sliced bread here!

Fri 23-Aug-13
9:03 pm
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eileen54
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Dates and brandy in the same cake sounds good

Never give up Tomorrow is another day.

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