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What are you baking today?
Thu 29-Aug-13
10:16 am
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Sooliz
Somerset

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I have, Val - well wrapped in foil, it was fine.

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

Thu 29-Aug-13
10:27 am
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brightspark
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Thanks, Sue, then perhaps I'll make one (or two) today, then! ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Thu 29-Aug-13
4:52 pm
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Toffeeapple
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Save a piece for me, please, it is my favourite cake.

I'll try that again!

Thu 29-Aug-13
9:27 pm
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mike.
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This afternoon I made a chocolate and coconut cake - based on the 'bounty bar cake' in the River Cottage cake book. Sadly I haven't had time to try a piece yet because we were too full after tea. I may have a slice for breakfast i_am_hungry

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Thu 29-Aug-13
9:41 pm
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Sooliz
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Oh wow Mike, that sounds delish!  How noble and restrained of you not to force even a small slice down whistle

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

Thu 29-Aug-13
10:08 pm
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brightspark
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There's a similar recipe here, Sue. 

(Might try this one, too ...)  ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Thu 29-Aug-13
10:09 pm
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brightspark
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Toni, if I thought it would arrive safely, I'd send you one!   laugh

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Thu 29-Aug-13
10:15 pm
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Toffeeapple
North Bucks

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That's a very kind thought Val, but I know how to make them and I don't eat cake very often anyway. big_hug

I'll try that again!

Thu 29-Aug-13
10:25 pm
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brightspark
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Mind you, Toni, if the story is true, and my Tupperware instead of going from here to UK, went via Chicago(!) then back here again, then trusting the postal service is not the best idea.  big_hug

I wasn't seriously considering sending a cake through the post, although, our daughter had a friend who used to send all manner of things to eat in that way. On one occasion, a simple jelly sweet - I think you can imagine the state of the envelope!  laugh

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Thu 29-Aug-13
10:26 pm
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Toffeeapple
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I know, was just joshing! France to Chicago and back agian, totally missing out UK?  Neat trick!.

I'll try that again!

Fri 30-Aug-13
6:28 am
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Sooliz
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Ta muchly for the recipe, Valbig_hug.  Think I might try it this weekend.....husband will love it, Bounty bars are his favourite chocolate (although as he's a lorry driver it really ought to be Yorkie bars big_laugh).

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

Fri 30-Aug-13
9:12 am
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danast
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wave  Now, you all know I do not bake on account of the fact that I may eat it!!!!  big_laugh   However, I have got myself a wee catering job in a fortnight and as well as wanting soup and home bread, they want some baking.  Now how about some links for some tray bakes that I shall find easy to do.  I also know lots of you have recipes too!!  Please help!!!

Old teachers never die, they just lose their class

Fri 30-Aug-13
9:23 am
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mike.
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brightspark said:

There's a similar recipe here, Sue. 

(Might try this one, too …)  ok

That's the exact same recipe I did. Unfortunately my cake came out a little dry. It took ages to set in the middle and seemed to go from sloppy to dry in a few minutes frown

I couldn't be bothered making the topping though (there was already far too much washing up left over from making the ragu at lunchtime). A soft topping would make the cake feel less dry. 

It tastes good though so definitely one to do again but next time I'll be a bit more careful with the timing.

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Fri 30-Aug-13
9:33 am
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Sooliz
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A catering job.....that's a bit of a tough assignment for someone who doesn't bake! big_laugh  Is it a one-off or a regular thing?

Re the traybakes.....having had a few ideas from Val and Aly and others, I made a couple when my sister and friend were here.  I simply used a Victoria sponge recipe, doubling the quantities to fill my tin which is 13"x9"x2", and made two variations.  To the basic sponge mix I added cocoa powder, orange zest and orange essence for one cake, topping it with chocolate buttercream icing and chocolate orange segments.  For the other cake I just added chopped raw apple to the mix, with cinnamon, and using Demerara sugar in place of white.  I sprinkled the top with a mix of Demerara and cinnamon too before baking.

I know what you mean about not baking cakes because you'll only eat them.  I love cakes and have always made them every week, as my husband adores homemade cake too.  However, when I was first diagnosed with diabetes, I stopped making cakes (or any baked goods) for a few weeks, as I couldn't trust myself not to eat them and carbs are just as bad for diabetics (Type 2s anyway) as sugar is.  I realised I couldn't punish husband forever though! (he did put up with shop bought cake for a while) so began baking again.  I now always have ONE slice (for testing purposes, you understandwink) but can generally refrain from having any more.

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

Fri 30-Aug-13
11:39 am
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brightspark
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Danuta, using the same basics as Sue, just think about marriages of flavours, and you can add a variety of things.

For example, flavour the Victoria sponge with almond essence, and pour into the tin, then place half of a plum, or apricot on each 'portion' before cooking (you could sprinkle a little demerara sugar on each plum if you wish) – if you know how many it is going to serve. (That's two suggestions!!)

Chocolate version – add dried fruits, e.g. cherries, or maybe some chocolate chips, or sultanas, whatever rocks your boat! Choc butter icing on top if wanted, or melted chocolate.

Last week – same basic – I flavoured it with coffee (Camp coffee on this occasion), and added chopped dates and chopped pecans. Then made some coffee butter icing, well-beaten, so it was very light, and I cut the tray bake in half to make it more manageable, then cut in half horizontally both of them and spread some of the coffee icing over the two, then replaced them together. I covered both with the coffee icing, used a fork to give a stripey look to it. Cut it into portions and placed a pecan in the soft icing on each portion. Then into the fridge to set the icing. It was yummy!

Just a few ideas Danuta – hope it all works out well!  ok  ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
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