Beverley Town Bowling Club

Margaret’s Citrus Burst Muffins (makes 12)

275g plain flour

75g brown sugar

50g caster sugar

2tsp baking powder

1 tsp salt (optional)

150ml milk

150ml orange juice

150ml oil

1 egg

1 x 170g Ocean Spray Dried Cranberries

½ tsp orange zest

75g chopped pecans

Sugar for sprinkling

METHOD:

Preheat oven to 200C, 400F, Gas 6

Combine flour, sugar, baking powder and salt in a bowl.

In a separate bowl combine milk, orange juice, oil and egg.  Stir into the dry ingredients until just moist.  Add dried cranberries and orange zest.  Fill muffin cases to ¾ full then sprinkle the top with pecans and extra sugar.

Bake in preheated oven for 18-20 mins.  Cool on a wire rack.

Margaret Johnson 18.11.09

Margaret’s Chocolate & Raspberry Muffins  (Makes 12)

190g unsalted butter (cubed)

190g caster sugar

3 large eggs, beaten

190g S/R flour

75g fresh raspberries or defrosted if using frozen

150g Cote d’OrNoir Framboise broken into pieces (dark chocolate)

METHOD:

Preheat oven to 200 C /400 F Gas 6

Cream together the butter & sugar in a bowl until pale and creamy.  Gradually add the beaten eggs a little at a time, then sift in the flour and add the raspberries & chocolate pieces.  Mix well, the spoon into the muffin cases and bake 18-20 mins until golden brown and firm to the touch.

Margaret Johnson 18.11.09

Margaret’s Cherry Muffins (makes 6) 365 calories per muffin

175g plain flour

50g self raising flour

1 level tsp baking powder

50g granulated sugar

100g white choc chips

100g glazed cherries (chopped)

175g unsalted butter or margarine

2 medium eggs, beaten

3tbsp buttermilk or natural yogurt

1 tbsp toasted flaked almonds

Tip: Rinse & chop cherries and toss in flour

To prevent sinking to the bottom of the muffins

METHOD

Preheat oven to 200 / 400 F Gas 6

Line 6 muffin tins with paper cases

Sift flour & baking powder into a bowl stir in sugar, chocolate chips & chopped cherries.

Melt butter/margarine, stir in mixture.

Gradually add eggs, buttermilk or yogurt.

Spoon into cases, filling two-thirds full.

Sprinkle with almonds and bake in oven for 15-18 mins until well risen.

Margaret Johnson 18.11.09

Danish Apple Charlotte

1 – 2 lb Apples

2 oz Butter

At least 4oz stale bread crumbs

2 oz Sugar

Tub of Cream (small or large depending on how much you

like)

Method

Cook apples until pulpy.

Put in a dish suitable for a trifle and allow to cool

Melt butter in a frying pan and add bread crumbs and sugar.

Fry until golden

brown and crisp (they will go crispier when cold)

Put mixture on to the apples and decorate with cream.

If liked sultanas can be added to the apples.

I find this is excellent for those who don’t like ordinary trifle.

This recipe was given to me by the mother of a Danish girl I was at school with. Her father was the Danish Pastor in Hull and we all went to her birthday party. All the food was Danish and it was delicious. As you will gather I have always loved cooking so I asked her mum for this recipe.  Joan Clark

Joan & Trevor’s:

Lime Cake with Greek Yogurt Sorbet

Ingredients

For the cake:

185g unsalted butter, at room temperature

185g caster sugar

3 limes, zest only

3 free range eggs, beaten

275 self-raising flour

1 teaspoon baking powder

For the cake syrup:

3 limes, juice only

3 tbsp icing sugar

50 ml brandy

For the sorbet:

350g Greek yogurt

50ml milk

75g icing sugar

2 tablespoons honey

METHOD

1)      Pre- heat the oven to 180C/160C fan/gas mark 4.Grease and line a 7” cake tin.

2)      For the lime cake: cream together the butter and sugar in a bowl until pale and fluffy, then mix in the lime zest and beaten eggs. Fold in the flour and baking powder, until the mixture becomes a smooth batter.

3)      Pour into a prepared cake tin and bake for 30 minutes, or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool on a wire rack.

4)      For the cake syrup: heat the lime juice and icing sugar together in a small, non- reactive saucepan until the icing sugar has dissolved. Stir in the brandy.

5)      Remove the cooled cake from the tin, pierce some holes on the top with a skewer and pour over the lime syrup.

6)      For the lime sorbet: mix all of the sorbet ingredients together, then transfer to an ice cream machine and churn according to the manufacturer’s instructions. Alternatively, pour the sorbet mixture in a container and place in the freezer. After 20 minutes, take the container out and break up the ice crystals with a fork and return to the freezer. Remove to soften slightly.

7)      To serve, place a slice of cake on a serving plate with a scoop of the yogurt sorbet.

FOR THE PUDDING ———(Joan & Trevor’s)

100g chopped dates

90ml boiling water

½ teaspoon vanilla extract

35g softened butter

65g demarera sugar

1 egg

1tsp black treacle

75g self-raising flour

½ tsp bicarbonate of soda

60ml milk

FOR THE SAUCE

25g butter

75g dark soft brown sugar

120ml double cream

½ tsp black treacle

TO SERVE

Crème fraiche or ice cream

METHOD

1. In a small bowl, soak the dates with boiling water and vanilla extract for 5 minutes then drain and mash.
2. Cream together the butter and demerara sugar.
3. Beat the egg, add to the butter mixturethen beat  in  the black treacle.
4. Fold in  1/3 of the flour and all the bicarbonate of soda.
5. Add half the milk and repeat continuously adding the milk and flour until it is all used then stir in the mashed dates.
6. Spoon in the date/treacle mixture into ramekins and bake for 20-25 minutes at 180 degrees  celsuis.
7. to make the sauce, melt the butter,sugar and half the cream, bring to the boil and simmer for about 5 minutes until sugar has dissolved.
8. Stir in the black treacle, turn up the heat and let mixture simmer for 2-3 minutes, stir occasionally.
9. Remove from heat and add the rest of the cream.
10. To serve, turn the puddings out onto a plate, pour the toffee sauce over the top and serve with a dollop of crème fraiche or ice cream.

IRISH FRUIT CAKE

4oz margarine                                               ( Joan & Trevor’s)

½ pint cold tea

½ lb mixed fruit

1tbsp golden syrup

4oz caster sugar

9oz SR flour

Pinch salt

1tsp Bicarb soda, ½ tsp mixed spice, ¼ tsp cinnamon.

1oz Demerara sugar or granulated sugar.

Grease and line a 7-8 “ deep cake tin.

Put marg, tea, fruit, sugar and syrup in a large pan. Stir over a gentle heat until

fat and sugar have dissolved, simmer for 5 minutes and then cool.

Put flour, bicarb, salt and spices in a bowl and make a well in the centre. Pour

in the cooled mixture and mix until blended, pour into the tin and sprinkle

with 1oz sugar. Bake in the centre of the oven @ 145* C (Fan oven) 165* C

Gas mark 1 ½ for 1hr.

Joan & Trevor’s

TEA BREAD

4oz margarine

6oz mixed fruit

6oz sugar

½ pint water

½ teasp. Bicarb soda

12oz SR flour

Put all ingredients except flour into a large pan and bring to the boil, stirring  all the time. Simmer for 5 minutes. Remove from the heat and leave to cool  for at least 15 minutes. When cool fold in the flour and beat well. Put into a

2lb loaf tin and bake for approx 1 hr @ 140* C ( Fan oven ) 160*C or Gas

Mark 3. Put into an airtight tin and do not cut for at least 24 hrs.

14 August 2009

Joan & Trevor’s

NORWEGIAN APPLE CAKE

41/2oz marg

41/2oz sugar

1 beaten egg

9oz SR Flour , ½ tsp BP

2 medium sized Bramley apples, peeled, cored and sliced thinly

A little extra Demerara sugar

Cream marg and sugar.Add egg except for approx 1 teasp for glazing cake. Add flour and mix to a firm dough and add a little water if necessary. Press 2/3 of the mixture into a 8 in loose bottom tin, letting it go about ½” up the sides of the tin. Put the sliced apple on the mixture . Roll out the rest of the mixture, cut into strips for the lattice top. Brush with the remainder of the egg and sprinkle with the Demerara sugar. Bake @ 150 deg. (fan oven) or Gas mark 3 for 30 to 40 mins until golden brown.

14 August 2009

Joan & Trevor’s

PRAWN AND SPICY TOMATO SPAGHETTI

Serves two

7oz spaghetti

1 tbsp olive oil

1 garlic clove, crushed

¼ tsp chilli flakes

4 large tomatoes, peeled and cut into chunks

6oz frozen large prawns

¼ lemon

½ tsp chopped fresh parsley

Cook spaghetti in boiling salted water until tender. Heat the olive oil in a pan and add the garlic and chilli flakes. Cook for 1 minute, then add the tomatoes and cook until soft. Add the prawns and heat through.

Drain the spaghetti and mix into the tomato and prawns. Season well with salt and freshly ground black pepper and add a squeeze of lemon juice and the parsley just before serving.

14 August 2009

Hilary’s Mackerel Pate

MACKEREL  PATE

2  medium mackerels  (cooked)
3  oz  butter
4  oz Philladelphia  cheese
Juice of half a lemon
½ teaspoon tomato puree
Salt and Pepper
Method
Place all ingredients, except melted butter, into a food processor and blend together well.
Pour into a dish and cover with the melted butter..
Leave to set in the fridge.
This will freeze well

9 August 2009

Hilary’s White Christmas Cake

4 oz Glace Cherries
4 oz Glace Pineapple
4 oz Shelled Brazil Nuts
12 oz Butter
12 oz Caster Sugar
4 Large Eggs
12 oz Plain Flour
6 oz Ground Almonds
1 level teaspoon of Baking Powder
1  9” Round Cake tin – lined with greaseproof
METHOD

1. 1. Prepare a cool  oven (Gas Mark 1 or 275 deg. F.) 140.c
2. 2. Cut cherries in half – chop pineapple and nuts into small pieces.
3. 3. Cream together butter and sugar, add beaten eggs gradually – beating well.
4. 4. Add fruit and nuts – mix thoroughly – sift together flour, ground almonds and baking powder – fold in.
5. 5. Put mixture in tin – level off top – bake in centre of oven for about 3 hours.
6. 6. Allow cake to cool in tin for 30 mins.

Josie’s Christmas Chutney

(makes about 2 pints)

12 oz pitted no-soak prunes

10 oz pitted dates

10oz dried apricots

1 lb onions, peeled

1 pint cider vinegar

1 dessertspoon grated fresh root ginger or 1 heaped teaspoon ground ginger

2 oz sea salt

3 oz allspice berries or 2 tsp ground

1 lb Demerara sugar

Method

Chop dried fruit and onions very small ( a bit time consuming unless done in food processor)

Put vinegar in large saucepan (non stick is great) with salt and ginger, tie allspice berries in small piece of muslin very securely so they can’t escape and add to pan (I use ground allspice if I can’t get berries).

Bring everything to the boil , then stir in chopped fruit and onions together with the sugar. Leave to simmer very gently without lid for about 1 and a half hours or until chutney has thickened.  Stir occasionally during cooking. When it’s ready you will be able to draw a spoon across the surface of chutney and make a trail that doesn’t immediately fill up with surplus vinegar.

Take berries out and spoon chutney into warmed sterilised jars, seal with waxed discs and tight lids, keep for at least 1 month before eating (the longer the better).

All the family get me to make this every Christmas for them (John comes in handy for the chopping).

Mary Smith’s Ginger Cake

8oz      Margarine

8oz      Sugar

2         Tablespoons Golden Syrup

4         Eggs

8oz     SR Flour

3         Level Teaspoons Ground Ginger

2         Tablespoons Milk   }  If required

2         Tablespoons Water }  If required

Just noticed this does not have the cooking instructions included so “watch this space”

I will ask Mary what we do next.  Good start to our cookery page!

8 August 2009

Hilary’s Flapjack

4 oz Butter

l oz caster sugar

2 tabs golden syrup

8 oz rolled oats

pinch of salt

I find the cookery books tell you to leave this mixture in the oven for far too long so I take the flapjack out when it has just changed colour, this way the texture is chewier and not so brittle.   It may feel soft on the top when you take it out of the oven but when cool it is fine.

8 August 2009