Family of 5 'shop from home'food storage challenge...

purpleivy

Dee, my first apple braid is sitting waiting till it's big enough for the oven! I used some kefir from the grains that Angelina sent me. I don't think it's ready to drink yet, but didn't want to throw it away.

purpleivy

Are the jammy cakes like a viennese shortcake?

D&DD

purpleivy wrote: »

Are the jammy cakes like a viennese shortcake?

They're just a plain sponge/fairy cake underneath with a dollop of homemade cherry and blueberry jam on top then iced with buttericing I blame my mum for my addiction to these she used to make them for us when we were little!!
Re naan bread etc I think I posted a link on here somewhere to a brill site that does a lot of indian food...hope you find one..I fancy a curry now!:o

Mama I use www.photobucket.com upload my photos onto there then just click on the img link thingy and cut and paste.*sorry thats about as technical as I get lol*

Tashja

purpleivy wrote: »

Are the jammy cakes like a viennese shortcake?

Does anyone have a recipe for these ??? DH loves them and wuld love to treat him.

I am an avid reader of this thread but think this is my first post !!!

so happy I have mastered the Apple Braid and Bakewell Tart and both are firm faves now - there always has to be one ready to eat !!! There also always has to be a box of Tink's Hobnobs too.

Would love to know where the recipes for Rainbow cakes and Marble Cake is though

Keep up the good work everyone and D&DD - glad to hear things are picking up for your little DS ((hugs))

T xx

ravylesley

Oh Dee welcome back I hope that you've turned the corner with all your recent difficulties and things will start to look up again now

As for the baking, it was my Birthday yesterday and as hubby was not about to buy me one I bought myself a Panny 253 and I am a proper happy little bunny with it.I'm not about to get rid of my old BM because its great for dough making but work surfaces are getting pretty cramped now:eek: .So I suppose we are a posh 2 BM family:rotfl:

Lesleyxx

purpleivy

Glad things are improving Dee, you might have read that I did a braid, looked fab and tasted good.

bellaquidsin

Dee, so pleased to hear things are looking up for you. We have missed you and are eagerly awaiting for more inspiration to come out of your kitchen.

Your last lot of baking looks so mmmmm..... edible and I love the pictures you post. One day when I grow up, I'm going to post some pictures.

Bella.

mama67

purpleivy

mama67 wrote: »

Ooooh! yUMMY!

minimooch

Glad to see you back Dee, its not been the same without you.

Had a happy culinary accident yesterday. Found a recipe for Trail mix, bit like flapjack, but got lots of other stuff including cheerios!
Decided to make it with kids for lunch boxes, but was in hurry so didnt take out dish till a lot later in the day. Came back to it to discover it welded to dish. As I had made it with children perservered at hacking it out of dish, and got a few pieces to put in lunch boxes , but rest was just bits. was going to bin it but then lightbulb moment. In a bowl, very large dollop of yogurt and it was really scrummy, just like one of those expensive crunchy cereals. I'm going to make double next time, one to cut into squares, and one to bash and have with yogurt

Trail Mix

55 g (2 oz) butter
3 tbsp golden syrup or clear honey
100 g (3 1/2 oz) quick cook oats
80 g (3 oz) packed soft brown sugar
30 g (1 oz) Cheerios
40 g (1 1/2 oz) raisins
40 g (1 1/2 oz) salted peanuts or pumpkin seeds
55 g (2 oz) milk chocolate chips or dried cranberries
35 g (1 1/4 oz) sunflower seeds
1/4 tsp salt

Pre-heat oven to 325°F/170°C/Gas 3. Line a 20 cm x 20 cm (8 in x 8 in) tin with baking parchment and grease lightly.

Put the butter and golden syrup in a small pan over a low heat until the butter has melted. Put the remaining ingredients in a large bowl and stir together. Add the cooled butter mixture and mix well to combine. Transfer the mixture to the prepared tin and press down firmly. Bake for 30–35 minutes until the centre is just firm to the touch.

Remove from the oven, cool for 15 minutes then mark into 8 bars, using a sharp knife. Allow to cool completely before lifting from the pan. Store in an airtight container.