My Little Pad

Wednesday, July 29, 2009

Honeymoon Slice and other recipes

Today I have been busy baking for a Stampin Up Party that I am having on Friday.

Honeymoon Slice

Ingredients:
2 x 300g blocks white cooking chocolate
12 oz dessicated coconut
2 oz glace cherries
1 tbs icing sugar
1 large tin condensed milk
1/2 cup rice crispies

Caramel:
3oz margarine
1 1/2 oz caster sugar
1/3 large tin condensed milk
2 tsp syrup



Method:
Line a tray with cling film. Melt one block of white chocolate and spread over the base of the tray. Leave to set.
Cut the cherries in to small pieces and add to the coconut and icing sugar in a bowl. Stir in the condensed milk, ensuring that all ingredients are thoroughly mixed. Spread on to the chocolate base.
Make the caramel by placing all the ingredients in a pan and gently bring to the boil, stirring constantly. Boil for several minutes, continue to stir and then pour over the coconut layer.
Sprinkle rice crispies over the caramel. Melt the second block of chocolate and spread over the top.
A little melted milk chocolate may be drizzled across the top for decoration. Once colled lift the biscuit out of the tray, peel off the cling film and cut in to squares.


Double Shortbread

Ingredients:
16oz margarine
4 oz icing sugar
16oz plain flour
4oz custard powder

(I sandwich mine with jam but you may prefer butter icing)
Butter Icing:
2oz butter
3-4 oz sieved icing sugar

Glace Icing:
4oz icing sugar
1 dsp warm water

Method:
Cream margarine and icing sugar together until light and fluffy. Gradually work in the plain flour and custard powder, mixing thoroughly. Turn on to a light floured surface and roll out thinly (about 1/4"). Cut out rings with fluted cutters.
Put on to a well greased baking tray and bake at 150C until pale golden. (I baked mine for 20-25 mins).
Cool and sandwich together with butter icing (or jam). Decorate tops with glace icing and sugar strands.

Mars Bar Fudge

Ingredients:
3 Mars bars
2oz margarine
150g milk chocolate
2tbs syrup
4oz rice crispies

Caramel:
3oz margarine
1 1/2oz caster sugar
1/3 large tin condensed milk
2tsp syrup

150g white chocolate


Method:
Add the Mars bars to the margarine, milk chocolate and syrup in a pan. Heat gently, stirring constantly, until all the ingredients are melted and thoroughly mixed.
Stir in the rice crispies and spread over the bottom of a greased baking tin..
Make the caramel by placing all the ingredients (except the white chocolate) in a pan and bringing them to the boil, stirring constantly. Boil for several minutes then put on to a low heat and gradually add the white chocolate, stirring constantly. Stir the mixture well and pour over the base mix.
A little melted milk chocolate may be drizzled across the top for decoration.

Caramel Shortbread

Ingredients:
Base ~
8oz plain flour
4oz cornflour
2oz caster sugar
2oz icing sugar
8oz margarine

Caramel:
8oz margarine
4oz caster sugar
1 large tin condensed milk
1 tbs syrup
300g milk chocolate


Method:
Cream the margarine until very smooth, then gradually work in the remaining ingredients. Press into a lightly greased baking tray and bake at 200C for 20 minutes, until pale golden.
To make the caramel, melt margarine, caster sugar, condensed milk and syrup in a pan over a gentle heat. Bring to the boil and boil for 5 minutes, stirring constantly.
Pour the caramel over the shortbread base and leave to cool.
Melt the milk chocolate and spread over the caramel base.

Canadian Roll


Ingredients:
15 marshmallows
15 glace cherries
15 digestive biscuits
small tin condensed milk
1oz margarine
dessicated coconut to cover








Method:
Cut the marshmallows and cherries in to small pieces. Crush the digestive biscuits and melt the margarine. Mix these ingredients well, stirring in the condensed milk.
Shape in to a roll, roll in coconut and leave in fridge to set.
Slice and serve.

Peanut Mallow


Ingredients:
1 medium (8oz) jar crunchy peanut butter
2oz margarine
150g white cooking chocolate
1 packet marshmallowws










Method:
Line a tray with cling film. Place the peanut butter, margarine and cooking chocolate in a pan and melt them together over a gentle heat, stirring constantly. Leave to cool.
Cut the marshmallows into small pieces and stir the in to the cooled mixture.
Pour into the tray, place in fridge and leave to set.

Fresh Cream Meringues

Ingredients:
4 egg whites
8oz caster sugar
1oz granulated sugar
pinch of cream of tartar
10fl oz double cream










Method:
Whisk the egg whites with the cream of tartar until stiff then fold in the caster sugar.
Fold in the granulated sugar.
Pipe or pile small spoonfulls onto a greased tin lined with greaseproof paper.
Bake at 150C for 1 hour and 100C for 1 1/2 hours. When cold, sandwich together with whipped cream.

Peanut Butter Balls

Ingredients:
8oz jar crunchy peanut butter
1 1/2 cups crushed cornflakes
1 cup icing sugar
10z margarine
300g block milk chocolate
walnut pieces for decoration









Method:
Place peanut butter, cornflakes, icing sugar and margarine into a mixing bowl and mix together thoroughly. Roll into balls of the required size.
Melt the cooking chocolate and dip the balls into the chocolate.
When coated with chocolate, decorate with a walnut piece.

Thursday, July 23, 2009

Queen's Challenge

The wonderful Dyan Reaveley has a challenge on her blog just now to create anything you want with a Queen's Collage sheet purchased from Lisa's Altered Art.

I had great fun creating a background yesterday for the challenge using techniques I learned from Dyan at a workshop and also a clear embossing resist technique I saw on Tim Holtz's blog.

I knew from the start that I wanted to decorate a tin to hold recipes after seeing the Cupcake Queen image. However I had no idea what I was going to do with the background LOL

Anyway I got there in the end, here is the final result.
If anyone wants the recipes I can email them to you as long as you make me a sample LOL













Details of background (Click on image for close up):
NB: The 5th picture should read " when the paint is almost dry"