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Friday, 16 August 2013

Butterscotch Walnut Brownies Like mother Used To Make

I die and go to Heaven, when I sink my teeth into these slices of eating pleasure,decadent,sinful,but can fool myself they are healthy,with the adding of walnuts,which are good for me ! lol

Brownies image

Ingredients- makes about 16 brownies

. 125g./4oz.butter
. 125g./4oz. brown sugar
. 2 eggs beaten
. 5ml./1 tsp. vanilla essence
. 75g./3oz. self raising flour,sifted
. 50g./2oz. walnuts,chopped


. Cream the butter and sugar together until fluffy.Beat in the eggs,then the vanilla essence.Fold in the flour,then the walnuts and mix well.Spoon the batter into a well greased 18cm./7 inch square baking tin and put into the oven preheated to warm ( 170*C/325*F or Gas Mark 3 ). Bake for 35 to 40 minutes or until firm.Cut into squares to serve.


                                                   How to make brownies video recipe

Lemon Cheesecake Like Mother Used To Make

This old recipe, for this naughty but nice, delicious,tart,is so nourishing,and satisfying,it is impossible to eat just one piece,so why not make two,as it's sure not to last long,well it never did in my family anyway.The cake tins were normally empty of home cooked cakes and tarts,as they never lasted long enough to store ! lol

Lemon cheesecake with cream image

Lemon cheesecake with blueberries video recipe

INGREDIENTS-servings 6-8

. 175g./60z. digestive biscuits crushed
. 75g./30z.butter,melted
. 5ml./1 tsp ground cinnamon
. 225g./8oz. cream cheese
. 1x175g./6oz. can condensed milk
. grated rind and juice of 2 lemons
. 30ml./2 tbs sultanas
. 150ml./5 fl.oz. doublecream,stiffly whipped


.Mix the biscuits,butter and cinnamon together,then press into the bottom and sides of a well greased 20 cm./8 inch flan tin. Chill in the fridge for 10 minutes.

 Mix all the remaining ingredients,then spoon the mixture into the biscuit crust.Chill in the fridge for 30 minutes before serving.

Bakewell Tart Like Mother Used To Make

I love the taste, and texture,of this wonderful tart, as you sink your teeth into the gorgeous filling with a crunchy shortcrust base,this is the recipe, as I remember using.

A slice of Bakewell Tart image

A video recipe by the naked chef Bakewell Tart


.225g./8oz. shortcrust pastry
. 75g./3oz. butter
. 75g./3oz. sugar
. 75g./3oz. ground rice
. 1 egg yolk
. 75g./3oz.. ground almonds
. 2.5ml./1/2 tsp almond essence
. 2 egg whites.stiffly beaten
. 30ml./2 tbs strawberry or raspberry jam


Line a well-greased 20cm./8 inch flan tin with the pastry dough.Reserve the trimmings.Melt the butter in a saucepan.Add the sugar and stir until it dissolves.Remove the pan from the heat and beat in the rice,egg yolk,ground almonds and almond essence.Cool,then quickly fold int the egg whites.

Spread the jam over the bottom of the pastry shell.Spoon in the filling.Roll out the dough trimmings and cut them into 2cm./3/4 inch strips.Arrange the strips,lattice fashion,over the the filling.Put into the oven preheated to hot ( 220*C/425*F or Gas Mark 7 ) and bake for 30 minutes or until the filling is set and the pastry is golden.