Gingerbread Bites - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Gingerbread Bites

100 g (4 oz) Butter
350 g (12 oz) Castor Sugar
1 egg, beaten
250 g (9 oz) Self-Raising Flour
5 ml (1 level tsp) Ground Ginger
Lightly greased tray

* Pre-heat oven to 150 C, 300 F, Gas Mark 2.

* Whisk the butter and sugar together until mixture is pale and fluffy.

* Beat in the egg, a little at a time.

* Sift the flour and ginger into the mixture.

* Work in with a fork until you have a fairly firm dough.

* Roll the dough into small balls and put them on the tray.

* Bake for 40-45 minutes until crisp, well risen, hollow and golden.

* I sometimes add a few chocolate drops to the mixture.

* Enjoy them when they are still warm.

Cheese Straws - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Cheese Straws

100 g (4oz) Self-Raising Flour
50 g (2oz) Margarine
75 g (3oz) Grated Cheddar or Red Leicester Cheese
1 Medium Egg, Beaten

* Heat oven to 180 C. 350 F. Gas Mark 4.
Lightly grease a baking tray.

* Rub the margarine into the flour.

* Add the grated cheese and stir well.

* Stir in the beaten egg until you have stiff dough.

* Roll out to the thickness you require and cut into strips.

* Place onto the baking tray and cook for 10 to 15 minutes.

* Enjoy and don’t forget to share!

Rice Pudding - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Rice Pudding
Serves either 2 large helpings
or 4 smaller ones!

50 g (2 oz) Short Grain Rice
1 Pint Milk
25 g (1 oz) Butter
1/4 - 1/2 teaspoon of Ground Nutmeg or Cinnamon
1 litre (1 3/4 pint) oven proof dish

* Preheat oven to 150 C. 300 F. Gas Mark 2.

* Put the rice, milk and butter into a lightly greased oven dish.

* Stir contents carefully.

* Sprinkle the nutmeg or cinnamon on top (this is optional - my family prefers not to have this added).

* Place into oven on a flat tin (to catch any thing that may overflow).

* Cook for about 2 - 2 1/2 hours until the rice is cooked and it looks a lovely golden brown on top.

* Enjoy!

Giant Stuffed Mushrooms - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Giant Stuffed Mushrooms
Serve 6 people

6 Large flat mushrooms
2 Slices of Bread, crusts removed
2 Tablespoons of Milk
Pepper
Large bunch of flat leafed fresh Parsley
2 Garlic cloves
50g (2oz) freshly grated Parmesan Cheese
2-3 tablespoons Brandy (optional)

* Wipe the mushrooms and remove the stalks.

* Soak the bread in the milk.

* Heat 2-3 tablespoons of oil in a large frying pan.
Add the whole mushrooms and fry for 5 minutes or until just tender, sprinkle with pepper and turn them over once.

* Arrange the mushrooms, stem side up, in a flame-proof dish.

* For the stuffing finely chop the mushroom stalks and parsley
(or if you prefer use a food processor).

* Squeeze the bread dry and add to the mushroom mixture and mix well (or process a little longer).

* Put the mixture into a bowel.
Crush the garlic and add with the Parmesan cheese and pepper.

* Moisten with brandy to taste with 2-3 tablespoons of
olive oil and mix together.

* Pre-heat the grill.

* Press a little stuffing mixture into each mushroom cap
and grill for about 5 minutes until golden.

* Serve hot and enjoy!

Flapjacks - Susie’s Favourite Recipes

Susie’s Favourite Recipes


Flapjacks

300 g (12 oz) Oats
100 g (4 oz) Margarine
50 g (2 oz) Soft Brown Sugar
50 g (2 oz) Golden Syrup

* Heat oven to 180 C. 350 F. Gas Mark 4.
Lightly grease a baking tray.

* Melt margarine, sugar and syrup in a pan over low heat.

* Take off heat and stir in oats.

* Pour mixture into the baking tray and firm down with the back of a wooden spoon.

* Bake for 20 minutes or until golden brown.

* Cut into squares as soon as it is out of the oven.

* Enjoy and don’t forget to share!

Victoria Sponge - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Victoria Sponge

100 g (4 oz) Margarine
100 g (4 oz) Castor Sugar
100 g (4 oz) Self-Raising Flour
2 Eggs

* Preheat oven to 180 C, 350 F, Gas mark 4.

* Cream together margarine and sugar until light and fluffy.

* Beat in eggs one at a time with a little flour.

* Place mixture into two greased 18 cm sandwich tins.

* Bake for 20 - 25 minutes.

* When cool, fill with jam and/or cream.

* Lightly dust the top with icing sugar through a sieve.

* Enjoy!

Cauliflower Cheese - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Cauliflower Cheese

1 Cauliflower
40 g (1 1/2 oz) Butter
45 ml (3 level tbsp) Flour
300 ml (1/2 pint) Milk
100 g (4 oz) English Cheddar Cheese
Freshly Ground Pepper

* Trim and rinse cauliflower.

* Grate cheese.

* Cook cauliflower in fast boiling water until just tender. Drain and place in an oven proof dish.

* Melt the butter in a pan, stir in the flour and cook gently for 1 minute.

* Remove from the heat and gradually stir in the milk.

* Bring to the boil, stirring until the sauce thickens.

* Add 3/4 of the cheese and season to taste.

* Pour sauce over the cauliflower and sprinkle remaining cheese on top.

* Put under the grill to brown.

* Enjoy!

Crusted Marble Cake - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Crusted Marble Cake

175 g (6 oz) Margarine
175 g (6 oz) Sugar
3 Eggs
125 g (5 oz) Plain Flour
15 ml (3 tps) Baking Powder
2.5 ml (1/2 tsp) Vanilla Essence
25 g (1 oz) Bournville Cocoa
20 ml (1 tbsp) Milk
75 g (3 oz) Plain Chocolate

1 18 cm (7 in) square deep cake tin lightly greased

* Preheat oven to 190 C, 375 F, Gas Mark 5.

* Beat the margarine and sugar.

* Add the eggs one at a time.

* Sieve the flour and baking powder together and fold into the mixture.

* Put half the mixture into another bowl.

* Mix the vanilla essence into one amount.

* Mix the cocoa and milk into the other.

* Place alternative spoonfuls into the prepared cake tin.

* Smooth over the top and hollow out the centre.

* Melt the chocolate in a bowl of hot water.

* Spread the chocolate over the cake mixture in the tin, don't worry if it spreads a little.

* Bake for about 40 minutes.

* Leave the cake in the tin until the chocolate is hardened enough to handle.

* Cool on a wire tray.

* Enjoy!

Scrumdiddyumptous Bites - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Scrumdiddyumptous Bites

Base
25 g (1 oz) Caster Sugar
125 g (5 oz) Plain Flour
100 g (4 oz) Butter or Margarine

Filling
100 g (4 oz) Butter or Margarine
100 g (4oz) Light Soft Brown Sugar
40 ml (2 tbsp) Golden Syrup
1 Small Can of Condensed Milk
2.5ml (1/2 tsp) Vanilla Essence
175 g (6 oz) Plain Chocolate
If you do not like dark chocolate use milk chocolate instead

18 cm (7 in) Square Cake Tin

* Pre-heat the oven to 180 C. 350 F. Gas Mark 4.

* Lightly grease the cake tin.

* Mix the flour and sugar together and rub in the butter, until it resembles breadcrumbs.

* Knead slightly then press the mixture into the tin.

* Bake in the oven for about 25 minutes. Allow to cool in the tin.

* For the filling stir the butter, brown sugar, syrup and condensed milk in a pan over a gentle heat, until dissolved.

* Boil for 7 minutes but keep stirring to prevent the fudge from sticking to the bottom of the pan.

* Take the pan off the heat and add the vanilla essence and beat with a wooden spoon until cool and shiny.

* Pour over the base in the tin and allow to cool.

* Melt the chocolate over a hot bowl of water and spread over the fudge.

* When cool cut into squares.

* Try to share these if you can!

* Enjoy!

Chocolate Roulade - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Chocolate Roulade

100 g (4 oz) Plain Chocolate
4 Eggs
100 g (4 oz) Caster Sugar
300 ml (10 fl oz) Fresh Double Cream

* Cut a 30.5 (12 in) square of non stick paper. Fold up 2.5 (1 in) all the way round. Snip into the corners and secure with paper-clips to form a free standing paper case. Place onto a baking tin.

* Separate the yokes from the whites.

* Break the chocolate in a bowl and melt over a pan, leave to cool.

* Whisk the yolks and sugar until thick, then stir in the cool melted chocolate.

* Whisk the egg whites until stiff and gently fold into the mixture.

* Pour the mixture into the prepared baking tray.

* Bake at 180 C, 350 F, Gas mark 4 for about 15 minutes.

* Cover with a dampened tea-towel and leave overnight.

* Remove the tea- towel and flip the roulade onto a sheet of sugared greaseproof paper.

* Whip the fresh cream until softly stiff.

* Spread onto the roulade and roll up using the sugared grease proof paper.

* You may wish to decorate with whipped cream and chocolate flakes.

* Enjoy!

Drop Scones - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Drop Scones
(Scotch Pancakes)

225 g (8oz) Self-Raising Flour
15 ml (1/2 level tbsp) Caster Sugar
1 Egg
300 ml (1/2 Pint) Milk
25-50 g (1-2 oz) Melted Butter
(Makes about 24 scones)

* Sift flour into a bowl and add sugar.

* Mix to a smooth batter with the egg and half the butter.

* Stir in remaining butter.

* Lightly brush a griddle iron or a heavy frying pan with melted butter and heat.

* Drop small rounds of scone mixture from a tablespoon into the pan.

* Cook over a moderate heat until bubbles show on the scone surface.

* Carefully turn over and cook for a further 2 minutes.

* Repeat until all the mixture is used up.

* Keep scones warm and serve immediately with butter and jam or a topping of your choice.

* Enjoy!

Chocolate Sauce & Profiteroles - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Chocolate Sauce with Profiteroles

Profiteroles
65 g (2 ½ oz) Plain Flour
50 g (2oz) Butter
150 ml (6 fl oz) Water
2 Eggs, Lightly Beaten
150 ml (6 fl oz) Whipping Cream, Whipped

Chocolate Sauce
150 ml (6 fl oz) Double Cream
50 g (2 oz) Butter
50 g (2oz) Vanilla Sugar
175 g (7 oz) Plain Chocolate
2 tbsp Brandy


Profiteroles

* Heat oven to 200 C. 400 F. Gas Mark 6.

* Sift flour into dish.

* Melt the butter and water in a saucepan and bring to the boil.

* Remove from heat and tip the flour in all at once and beat with a wooden spoon until smooth.

* Cool for 1 to 2 minutes then gradually beat in enough of the beaten egg to give a piping consistency. Beat well until glossy

* Pipe small balls of the mixture onto a dampened baking sheet.

* Bake for 15 to 20 minutes or until crisp.

* Make a slit in the sides and cool on a wire rack.

* When they are cool fill a piping bag with the whipped cream. Add some into each profiterole.

* Put onto a plate or dish.


Chocolate Sauce

* Heat the cream, butter and vanilla sugar in a bowl over a saucepan of hot water. Stir until smooth. Take off the saucepan.

* Break the chocolate into the cream mixture and stir until it has melted and thoroughly combined.

* Stir in the brandy a little at a time. Leave to cool to room temperature.

* Pour over the profiteroles, leaving the remaining sauce to serve separately.

* You can double the ingredients if you want more to go round.

* Enjoy!

Vegetarian Nut Roast - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Vegetarian Red Wine and Nut Roast with Brie
Serves 4/6 people

1 Red and 1 Green Pepper, diced
1 Fat Clove of Garlic, crushed
2 Large Leeks, chopped
75 g (3oz) Margarine
100 ml (4 fl oz) Red Wine
100 g (4oz) each Brazils, Cashews and Almonds
(roasted and coarsely ground)
350 g (12oz) Wholewheat Breadcrumbs
Handful of Fresh Parsley, chopped
3 Leaves Fresh Sage, chopped
5 Eggs, Beaten
Tomato Juice to moisten
225 g (8oz) Sharpen Brie, sliced

* Heat oven to 170 C. 325 F. Gas Mark 3. Prepare a deep dish or tin by lightly greasing it.

* Sauté Pepper, garlic and leeks in the margarine for about 10 minutes.

* Add the red wine and simmer for another 5 minutes.

* Stir in the nuts, crumbs and fresh herbs.

* Remove from the heat and beat in the eggs.

* Add the tomato juice until mixture is soft but not runny.

* Spread half the roast mixture into the bottom of the dish. Put the brie on top and then add remaining mixture and press down lightly.

* Bake for about 45 minutes.

* Enjoy – it’s delicious!

Chocolate Hedgehog - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Chocolate Hedgehog

Cake Ingredients
175 g (6 oz) Margarine
175 g (6 oz) Caster Sugar
3 Eggs
150 g (5 oz) Self-Raising Flour
5 ml (1 tsp) Baking Powder
25 g (1 oz) Dark Cocoa
1 Oven proof Basin

Decoration
100 g (4 oz) Butter
175 g (6 oz) Icing Sugar
30 ml ( 1 large tbsp) Dark Cocoa
2 Large Packets of Chocolate Buttons
1 Glaze Cherry
2 Seedless Raisins

* Lightly grease the basin.

* Preheat the oven to 140 C, 275 F, Gas mark 1.

* Cream the margarine and sugar really well.

* Sieve the flour, cocoa and baking powder.

* Beat in the eggs one at a time with a little flour.

* Fold in the remaining flour.

* If the mixture is too dry add a little milk.

* Pour the mixture into the basin and cook for about 1 hour. Test that it is cooked using a knife or skewer.

* Leave the cake in the basin until it has cooled then turn out.

* To Decorate the top beat the butter and icing sugar together.

* Dissolve the cocoa in a little boiling water and mix into the butter icing.

* Spread the flat, top side of the cake with butter icing.

* Cut down the middle and sandwich the two butter icing ends together.

* Spread the cake with the rest of the butter icing.

* To make the nose of the hedgehog put a little more icing at one to form a snout.

* Place either halved or whole chocolate buttons over the hedgehog to make the spikes leaving the area around the hedgehogs face clear.

* Mark the face with a fork and add the cherry nose and raisin eyes.

* Enjoy!

Easter Nests - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Easter Nests

Children will enjoy helping you make these.

1 x 200 g (8 oz) Bar of Milk Chocolate
Bag of Mini Chocolate Eggs
Shredded Wheat or Cornflakes
1 tin lightly greased

* Melt the chocolate in a bowl over warm water.

* Add the shredded wheat or cornflakes and mix well.

* Lay out portions on to the tin and mould until you have a nest shape.

* Leave in the fridge to cool.

* Lay a few of the mini eggs inside each nest.

* Don't forget to share with your children!

* Enjoy!

Hot Cross Buns - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Hot Cross Buns

250 g (8 oz) Self-Raising Flour
Pinch Salt
25 g (1 oz) Sugar
50 g (2 oz) Margarine
1 Egg
100 ml (4 tbsp) Warm Water
15 g Fresh Yeast (1/2 oz) or 3 x 5 ml Spoons Dried Yeast
1 x 5 ml Spoon Mixed Spice
25 g (1 0z) Sultanas
25 g (1 0z) Currants
25 g (1 0z) Cut Mixed Peel

Sugared Glaze
100 g (4 oz) Icing Sugar
15 ml (1 tbsp) Warm water

* Mix the flour, salt and sugar in a bowl.

* Rub in the margarine.

* Add the fruit and mixed peel.

* Add the yeast liquid and beaten egg to the flour.

* Knead well.

* Leave to rise in a warm place for 45-60 minutes.

* Turn the dough on to a lightly floured surface.

* Knead again lightly.

* Divide dough into about 8 pieces and shape into buns.

* Place on a greased baking tray and leave in a warm place until they double in size.

* To make the crosses on top you can either indent the tops with a knife or mix a smooth paste using flour and water and pipe onto the top.

* Bake in 220 C, 425 F, Gas Mark 7 for 15 - 20 minutes.

* While they are still warm brush the tops with a hot sugar glaze.

* Enjoy!

Milk Chocolate Cake - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Milk Chocolate Cake

250 g (14oz) Self-Raising Flour
400 g (16oz) Sugar
50 g (2oz) Cocoa
50 g (2oz) Margarine
4 Eggs beaten with 150 ml of Evaporated Milk (10 tbsp)
150 ml of Water (10 tbsp)
Few drops of Vanilla Essence

* Heat oven to 180 C. 350 F. Gas Mark 4.

* Lightly grease and flour either a high-sided tin or a shallower roasting tin, depending what sort of sponge you would like. Do not use a loose-bottomed tin, as the mixture will run out.

* Sieve flour, sugar and cocoa.

* Rub in the margarine.

* Stir in the beaten eggs, essence and water and beat well.

* Put mixture into the baking tin and cook for about 35 to 40 minutes depending on what sort of tin used.

* When cool you can decorate. Chocolate butter icing is a favourite in our home!

* Enjoy and don’t forget to share!

Swiss Roll - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Swiss Roll

75 g (3 oz) Caster Sugar
75 g (3 oz) Self-Raising Flour
2 Eggs
Jam or Lemon Curd
1 Swiss Roll Tin

* Pre-heat oven to 220 C, 425 F, Gas Mark 7.

* Line the Swiss roll tin with greased paper.

* Whisk the eggs lightly.

* Add the sugar and whisk until thick, creamy and almost white in colour.

* Lightly fold the flour into the mixture.

* Pour the mixture into the prepared Swiss roll tin.

* Cook for about 7 - 8 minutes. Be careful not to over bake as this will make it crack when rolled.

* Prepare a sugared piece of grease proof paper for.

* Turn the Swiss roll immediately onto the sugared paper and spread quickly with the jam or lemon curd.

* You have to make the first roll with your fingers, then continue by drawing the grease proof paper so that the sponge rolls up.

* Leave the Swiss roll to cool on the seam.

*If required sprinkle sugar on top.

* Enjoy!

Cheese Scones - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Cheese Scones

175 g (6 oz) Self-Raising Flour
Ground Black Pepper
1 x 2.5 ml (1/2 tsp) Mustard Powder
25 g (1 oz) Margarine
75 g (3 oz) Grated Cheese
1 Medium Egg
2 x 15 ml (2 tbsp) Milk
1 Lightly Greased Baking Tray

* Preheat oven to 220 C, 425 F, Gas Mark 7.

* Mix flour and seasonings.

* Rub in margarine.

* Stir in the cheese leaving a little to sprinkle on top.

* Beat the egg in a bowl.

* Mix most of the egg with the flour mixture to form a soft dough.

* Roll to about 1.5 cm (1/2") thick and cut into shapes of your choice.

* Place on the baking tray and brush with the remaining beaten egg.

* Sprinkle with the left over cheese and bake for about 10-15 minutes until golden brown.

* Serve either whole or cut in half spread with butter (really nice when they are still warm).

* Enjoy!

Chocolate Raisin Tiffin Slice - Susie’s Favourite Recipes

Susie’s Favourite Recipes

Chocolate Raisin Tiffin Slice
with Delicious Digestive Biscuit Base

200 g (8oz) Digestive Biscuits
100 g (4oz) Margarine
25 g (1oz) Golden Syrup
25 g (1oz) Cocoa
100 g (4oz) Raisins
300 g (12oz) Chocolate of your choice

* Put digestive biscuits in a bag and crush using a rolling pin.

* Melt together margarine, syrup and cocoa in a saucepan on low heat.

* Add the digestive biscuits and raisins to the saucepan and mix well.

* Spread out mixture onto a lightly greased tray and leave to cool.

* Melt the chocolate and spread on top of the tray.

* Cut into chunks when chocolate has set.

* Alternatively, you can add the raisins to the melted chocolate instead of the base mixture.

* Enjoy and don’t forget to share!