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No-Wheat Recipes
Fri 19-Nov-10
8:26 pm
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brightspark
Wilts

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Thanks Ruthie - I am about to make it - watch this space!!!!! big_hug

Women are like tea bags. . .
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until they're in hot water.
- Eleanor Roosevelt -
Fri 19-Nov-10
11:37 pm
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brightspark
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Ruthie and Michelle - here is my attempt at the Venetian carrot cake ! big_hug

brightsparklystuff

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Fri 19-Nov-10
11:48 pm
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danast
Argyll, Scotland

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wave That cake looks delicious.chef

Old teachers never die, they just lose their class

Fri 19-Nov-10
11:50 pm
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brightspark
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Thanks !  Looking forward to trying it, too, Danuta ..... it's a bit warm at the moment!

I have always loved carrot cake - and I adore pine nuts - seems like this cake was designed for me !!! big_laugh  big_laugh

big_hug

Women are like tea bags. . .
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- Eleanor Roosevelt -
Sat 20-Nov-10
11:48 am
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Toffeeapple
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Ooh, that looks good!  How did it taste?

I'll try that again!

Sat 20-Nov-10
3:49 pm
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Michelle from Oregon
Oregon, USA

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WOW!

i_am_hungry

If you can't be a shining example, be a terrible warning!

Sat 20-Nov-10
5:09 pm
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brightspark
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Very nice - especially with the cream poured over .......... hubby liked it immediately!

Can't taste much rum, have to say, but a lovely moist cake ok

big_hug

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Sat 20-Nov-10
10:42 pm
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maggenpie
Cornwall, UK

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That looks really good Val, I shall have to try that next time instead of my usual carrot cake recipe. I don't think I'd want anything with it, it looks rich enough on its own. smile

 

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Sun 21-Nov-10
7:07 pm
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Toffeeapple
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Nigella seems to be influencing almost everyone!

I'll try that again!

Sun 21-Nov-10
7:22 pm
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maggenpie
Cornwall, UK

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I got engrossed in the textiles further down the page. I'm not a stitcher but find all crafts inspiring. Cake looked good too! Definately got to try it sometime soon.

Never assume anything - except an occasional air of intelligence.

Mon 22-Nov-10
6:09 pm
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brightspark
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I see what you mean Ruth, very inspiring all the stitchery and so colourful, too !

The wonderful book covers ......... lovely ideas, this is the sort of blog where you could spend hours! smile

brightsparklystuff

 

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Tue 23-Nov-10
8:26 am
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maggenpie
Cornwall, UK

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I've been making flakey cheese crackers for ages, I can't remember where I got the recipe from but its the same as here.

I only use half the amount of cheese and find thats plenty, they are still extremely cheesey.

Never assume anything - except an occasional air of intelligence.

Wed 24-Nov-10
5:27 pm
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mrsmortis

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Alot of the traditional German christmas biscuits seem to use ground almonds or ground hazelnuts instead of flour too.

My favourite is Cinnamon Stars. The original recipe (in German) can be found here: http://www.oetker.de/oetker/rezepte/backen/plaetzc.....terne.html

 

3 medium egg whites

250g icing sugar

1 pack of vanilla sugar (you can't get this in the uk so I mix half a teaspoon of vanilla essence in with a tablespoon of sugar)

3 drops of rum extract

1 tbsp ground cinammon

Around 400g of ground almonds or ground hazelnuts

 

  1. Pre heat the oven to 120 degrees centigrade (250 degrees F/Gas Mark 1/2). Lay baking paper on your baking trays ready to recieve the goodies.
  2. Beat the egg whites to stiff peaks and then mix in the icing sugar (I do this bit at a time and you need to follow the normal rules to stop the egg white collapsing). Put a couple of spoonfuls of this mixture to one side to ice the stars. Add the vanilla sugar, rum, cinammon
  3. and about half the nuts and mix well. Add the remaining nuts bit at a time until the mixture just reaches a consistency that you can roll out. You may not need all of the nuts, it depends on the size of your eggs.
  4. Cover your work surface in icing sugar and roll out the dough to about 1cm thick and cut out lots of biscuits using a star shaped cutter. Put them on the baking trays and the ice them with the remaining egg mixture (I paint it on using a pastry brush). Bake them for about 20 mins. When you get them out they should still be a bit soft. Let them cool on a rack.

 

I made these as christmas presents a few years ago and they went down really well.

Wed 24-Nov-10
8:36 pm
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maggenpie
Cornwall, UK

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Thanks for the translation. They look really pretty.

Never assume anything - except an occasional air of intelligence.

Mon 29-Nov-10
1:39 am
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Michelle from Oregon
Oregon, USA

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mrsmortis said:

A lot of the traditional German Christmas biscuits seem to use ground almonds or ground hazelnuts instead of flour too.

My favourite is Cinnamon Stars. The original recipe (in German) can be found here: http://www.oetker.de/oetker/rezepte/backen/plaetzc.....terne.html

 

3 medium egg whites

250g icing sugar

1 pack of vanilla sugar (you can't get this in the uk so I mix half a teaspoon of vanilla essence in with a tablespoon of sugar)

3 drops of rum extract

1 tbsp ground cinnamon

Around 400g of ground almonds or ground hazelnuts

 

  1. Preheat the oven to 120 degrees centigrade (250 degrees F/Gas Mark 1/2). Lay baking paper on your baking trays ready to receive the goodies.
  2. Beat the egg whites to stiff peaks and then mix in the icing sugar (I do this bit at a time and you need to follow the normal rules to stop the egg white collapsing). Put a couple of spoonfuls of this mixture to one side to ice the stars. Add the vanilla sugar, rum, cinnamon
  3. and about half the nuts and mix well. Add the remaining nuts bit at a time until the mixture just reaches a consistency that you can roll out. You may not need all of the nuts, it depends on the size of your eggs.
  4. Cover your work surface in icing sugar and roll out the dough to about 1cm thick and cut out lots of biscuits using a star shaped cutter. Put them on the baking trays and the ice them with the remaining egg mixture (I paint it on using a pastry brush). Bake them for about 20 mins. When you get them out they should still be a bit soft. Let them cool on a rack.

 

I made these as Christmas presents a few years ago and they went down really well.


 

Thanks for the recipe, and a belated welcome! I saw you started but haven't had lots of time lately, I've been trying to get our wreath stand up and running for the season.

If you can't be a shining example, be a terrible warning!

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