Easter was a time for us to get together as a family. My parents are grandparents 7 times at this stage and it can make for very noisy celebrations. We are extremely fortunate that both my maternal Grandmother and Grandfather are still with us so including them in a family event was a given. When it came to organising the menu for the party, my siblings and I volunteered to bring a dish or an item to contribute to the table. So Mam decided to call it an Easter Tea Party. Continue reading
Warm meringue? Seriously? She’s off her trolley. It’s meant to be cold with cold, whipped cream? Why on earth would you eat Warm Meringue with Custard and Berries? Continue reading
Now Hallowe’en has passed, I’ve been left with
a lot of too many chocolate bars. There are only so many you can eat in a day so I tend to bake with them. This is one of my recipes which is a hit with adults and kids alike.
This confection is based around the theme of something savoury that’s sweet. Meat the meatballs and spaghetti cake.
I have much to be grateful for, and have had a very exciting week. It’s time to celebrate with some cookies that you can cut and will keep their shape in the oven when baking.
This simple icing / frosting recipe is the easiest I have in my home recipe book. It’s my “go-to” when I want a reliable, consistent flavour and result. I use it for sponge sandwiches, covering cupcakes and on this occasion sandwiching 2 of my everyday cookies together.
My basic rule is twice as much icing sugar as butter. Use a small amount of milk if you find the mixture is too stiff. Apart from that flavour it as you like. This time around I’ve used vanilla but you could equally flavour it with mint, the fresh rind of a lemon or an orange with a small amount of juice, cocoa powder or whatever you want to. This icing mix keeps in the fridge for up to 3 days in a covered bowl or equally if you put it into a freezer bag it will keep for up to 1 month in advance of icing.