I used to do recipes for work- this is an old one, a favourite in this house.
'Nice' Recipes
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I used to do recipes for work- this is an old one, a favourite in this house.
Mint Choc Brownies
Preheat GM 4. Line 33x23x5cm tin with non stick paper
225g butter, creamed with 285g caster sugar
Sift 200g plain flour, 55g cocoa powder, 1 tsp baking powder ½ tsp salt together, and add alternatively to butter with 4 beaten eggs and 1 tsp vanilla extract.
Add 100g shelled and chopped walnuts if liked.
Pour into tin, bake 20-25 mins, cool completely in tin.
Make peppermint icing with 225g icing sugar, 55g butter, peppermint essence to taste, and smear over the top. It makes quite a lot of icing!
When set, melt 170g plain chocolate and pour over top. When set, cut into pieces.
Preheat GM 4. Line 33x23x5cm tin with non stick paper
225g butter, creamed with 285g caster sugar
Sift 200g plain flour, 55g cocoa powder, 1 tsp baking powder ½ tsp salt together, and add alternatively to butter with 4 beaten eggs and 1 tsp vanilla extract.
Add 100g shelled and chopped walnuts if liked.
Pour into tin, bake 20-25 mins, cool completely in tin.
Make peppermint icing with 225g icing sugar, 55g butter, peppermint essence to taste, and smear over the top. It makes quite a lot of icing!
When set, melt 170g plain chocolate and pour over top. When set, cut into pieces.
Freezer pie.
Melt a quart of peanut butter in the microwave.
thoroughly blend in 1/4 cup of powdered sugar.
fold in a pint of marshmallow whip and a mixing spoon full of vanilla extract.
Swirl in some chocolate ice cream syrup.
Pour into a crust, top with more chocolate syrup.
freeze it.
Melt a quart of peanut butter in the microwave.
thoroughly blend in 1/4 cup of powdered sugar.
fold in a pint of marshmallow whip and a mixing spoon full of vanilla extract.
Swirl in some chocolate ice cream syrup.
Pour into a crust, top with more chocolate syrup.
freeze it.
Found a few recipes on the pc I had photographed from a magazine (and not made yet) thought someone here might enjoy them.
Made the blackcurrant bars recipe last week using some from the freezer. I'll be freezing in cups from now on so as to make this more often, it was delicious and something I'd make as I'm doing dinner. Think one of the boys had it warm with custard. Trying it today with some eating apples, will let you know how it turns out.
https://tinandthyme.uk/2022/07/blackcurrant-almond-bars/
https://tinandthyme.uk/2022/07/blackcurrant-almond-bars/
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- Dec 3, 2017
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- 20,781
I'd never heard of caster sugar before. It is a British term.
https://www.allrecipes.com/article/what-is-caster-sugar/
What Is Caster Sugar and What's a Good Substitute?
Here’s what to know about the British baking ingredient.If you've ever baked with a British cookbook, you've likely noticed that many of the recipes call for caster sugar instead of granulated sugar. What is this mystery ingredient — and what's the best substitute for American bakers? Here's everything you need to know:
What Is Caster Sugar?
Caster, or castor, sugar is a type of fine granulated sugar that's widely available in the United Kingdom. It's not quite as common in the United States, though you can find it in some baking aisles under the name "superfine sugar." Its texture is somewhere between regular granulated sugar and confectioners' sugar. What's with the name? Years ago, this type of sugar was often found in a shaker (called a caster) and sprinkled on fresh fruits.White vs. Golden Caster Sugar
Caster sugar is available in two varieties: white (regular) and golden. The golden variety is unrefined and processed in a way that maintains some of the molasses, similar to brown sugar. It has a warmer, more caramel-like flavor than white caster sugar.Caster Sugar Uses
Since it's finer than granulated sugar, caster sugar dissolves and incorporates more quickly — this makes it perfect for light and airy desserts like meringues and soufflés. It's also often used to sweeten beverages, such as tea, because it doesn't need heat to dissolve. Really, though, caster sugar can be used in almost any way granulated sugar is used.Caster Sugar vs. Granulated Sugar
Granulated sugar has a larger and coarser grain than caster sugar. Though they can generally be used interchangeably, granulated sugar does not incorporate into batters as quickly. Cakes and other desserts baked with granulated sugar instead of caster sugar sometimes have a speckled appearance due to the undissolved granules.Caster Sugar vs. Powdered Sugar
Powdered, or confectioners', sugar is finely ground granulated sugar that has been mixed with a small amount of cornstarch to prevent clumping. It's commonly found in frostings and icings or dusted over desserts. Powdered sugar is finer than caster sugar, and the two are usually not interchangeable.Caster Sugar Substitute
Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar).If you're using granulated sugar in a cake or cookie recipe that calls for caster sugar, use this tip: Start with slightly colder than room temperature butter, then cream the butter and sugar for longer than you normally would. This gives the ingredients time to incorporate.
If you're making a meringue, meanwhile, mix granulated sugar and egg whites at a low speed. This gives the sugar ample time to dissolve.
How to Make Caster Sugar
The best substitute is DIY caster sugar. Make the British ingredient at home with just granulated sugar and a food processor, blender, or coffee grinder. To make caster sugar, simply pulse or blend granulated sugar until it reaches a finely ground — but not powdery — consistency. Two or three quick pulses will usually do the trick.Where to Buy Caster Sugar In the U.S.
Bakers located in the U.S. may be able to find superfine sugar on grocery store shelves, but will likely have to visit a specialty store or order the ingredient online.
Use it all the time here, especially in sponges. it's just a really fine white sugar. Though I use less than the recipe calls for if I can.
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Here is a very tasty breakfast casserole recipe.
6 slices of bread, cut or torn into pieces
4 eggs
1 lb of breakfast sausage, fried and drained
1/2 pound of Velveeta, pinched or cut into little pieces,
2 cups milk
1 tsp salt
1 rasp yellow mustard
Mix all together well in a big bowl. Pour into a greased 9 x 13 casserole dish. Bake at 350° for i hour.
This is pretty versatile. I mix in some Swiss chard or spinach, onions, mushrooms, sweet peppers. Sometimes I substitute bacon instead of sausage.
Can be put together the night before and baked in the morning.
6 slices of bread, cut or torn into pieces
4 eggs
1 lb of breakfast sausage, fried and drained
1/2 pound of Velveeta, pinched or cut into little pieces,
2 cups milk
1 tsp salt
1 rasp yellow mustard
Mix all together well in a big bowl. Pour into a greased 9 x 13 casserole dish. Bake at 350° for i hour.
This is pretty versatile. I mix in some Swiss chard or spinach, onions, mushrooms, sweet peppers. Sometimes I substitute bacon instead of sausage.
Can be put together the night before and baked in the morning.
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Makes 2:
2 frozen waffles, thawed.
beat 1 egg, thin slightly with a mixing spoon full of water.
Soak one side of the waffle only and slowly fry in butter until crispy brown.
add a slice of American cheese or Velveeta.
one large sausage patty.
Store the syrup in a re-purposed medicine bottle.
I call it an "egg McF**k it. hangover food. LOL
Souse meat and eggs.
If you don't live in the south, you probably don't know what souse meat is:
Souse meat is a type of cured pork product. It was traditionally used to cure pork before it was prepared for eating. It is made from pork skin that is trimmed of fat. The skin is cured with salt, sometimes along with other ingredients. It is then stored in a refrigerator for months, or even years. It is then ready to be sliced or ground into bits for use in food. Souse meat is generally served as an appetizer or with barbeque or country-style pork dishes.
this is closer to what I mean:
Head cheese (Dutch: hoofdkaas) or brawn is a cold cut terrine or meat jelly that originated in Europe[where?]. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
He forgot the KEY ingredient, hog brains! the real thing is half brains! *Shakes head.* city folks...
Brown some (1"X 4"X 1/2") souse meat in a skillet until it falls apart like scrapple (that's another dish!)
Add 1 can of mushroom chunks drained and 3 well-beaten eggs. One great omelet or sandwich stuffer!
That "OTHER" kind of French toast:
French toast is for lunch or dinner in Europe and has insane ways to eat it there! try these:
Sprinkle salt and pepper into your egg batter and lightly coat with butter to eat on the fly.
Mix Maple brown sugar. (1/4 tbsp) per 2 eggs for a kind of caramel flavor.
Add baloney and mayo to regular French toast for a great sandwich.
Top with grated Parmesan cheese and dip in Marinara or ketchup.
Top with bacon slices and cheese for an on-the-run breakfast.
Mix 1 can of potted meat per two eggs and fry in Teflon for a spicy lunch treat.
2 frozen waffles, thawed.
beat 1 egg, thin slightly with a mixing spoon full of water.
Soak one side of the waffle only and slowly fry in butter until crispy brown.
add a slice of American cheese or Velveeta.
one large sausage patty.
Store the syrup in a re-purposed medicine bottle.
I call it an "egg McF**k it. hangover food. LOL
Souse meat and eggs.
If you don't live in the south, you probably don't know what souse meat is:
Souse meat is a type of cured pork product. It was traditionally used to cure pork before it was prepared for eating. It is made from pork skin that is trimmed of fat. The skin is cured with salt, sometimes along with other ingredients. It is then stored in a refrigerator for months, or even years. It is then ready to be sliced or ground into bits for use in food. Souse meat is generally served as an appetizer or with barbeque or country-style pork dishes.
this is closer to what I mean:
Head cheese (Dutch: hoofdkaas) or brawn is a cold cut terrine or meat jelly that originated in Europe[where?]. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
He forgot the KEY ingredient, hog brains! the real thing is half brains! *Shakes head.* city folks...
Brown some (1"X 4"X 1/2") souse meat in a skillet until it falls apart like scrapple (that's another dish!)
Add 1 can of mushroom chunks drained and 3 well-beaten eggs. One great omelet or sandwich stuffer!
That "OTHER" kind of French toast:
French toast is for lunch or dinner in Europe and has insane ways to eat it there! try these:
Sprinkle salt and pepper into your egg batter and lightly coat with butter to eat on the fly.
Mix Maple brown sugar. (1/4 tbsp) per 2 eggs for a kind of caramel flavor.
Add baloney and mayo to regular French toast for a great sandwich.
Top with grated Parmesan cheese and dip in Marinara or ketchup.
Top with bacon slices and cheese for an on-the-run breakfast.
Mix 1 can of potted meat per two eggs and fry in Teflon for a spicy lunch treat.
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That sounds SO good! Thanks for sharing!!
No bake pumpkin pie.
1 large can of pumpkin
1 package of Grahm crackers, finely crushed.
1/4 cup of brown sugar.
2 cups of the small marshmallows.
Mix well and microwave until the marshmallows melt.
top with maple syrup and chill overnight.
Top with cool whip or vanilla ice cream when serving.
1 large can of pumpkin
1 package of Grahm crackers, finely crushed.
1/4 cup of brown sugar.
2 cups of the small marshmallows.
Mix well and microwave until the marshmallows melt.
top with maple syrup and chill overnight.
Top with cool whip or vanilla ice cream when serving.
This is a very easy Peanut Butter pie recipe. I added chocolate chips, and it was a big hit.
1- graham crust
1- can of sweet condensed milk
1-cup Peanut Butter, melted in microwave
1- tub of cool whip
Melt the peanut butter, I zap mine for about 30-45 seconds
Mix peanut butter and condensed milk
Fold in half of the cool whip
Pour/spoon into the crust, cover with remaining cool whip, put in freezer till frozen.
1- graham crust
1- can of sweet condensed milk
1-cup Peanut Butter, melted in microwave
1- tub of cool whip
Melt the peanut butter, I zap mine for about 30-45 seconds
Mix peanut butter and condensed milk
Fold in half of the cool whip
Pour/spoon into the crust, cover with remaining cool whip, put in freezer till frozen.
