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Unbelievably easy mince pies recipe

Unbelievably easy mince pies recipe

A Mothers Ramblings: Prize Winning Wheat Free Cupcake Recipe During July, Top Ender and Baby Boy entered English Mums Bake Off in the Children's section with their Wheat Free Fairy Cakes. A few days back Heather from Eggs Cream and Honey (don't you just love that as a name?) who was judging the competition announced the winners and to our surprise Top Ender and Baby Boy won! We thought that it would only be fair that we share the recipe with you, so that you could recreate the winning Children's entry if you wanted! Ingredients 6oz Butter 6oz Caster Sugar 3 Eggs 1/2tsp Vanilla Extract 6oz Self Raising Flour (we use Doves Farm) 5 tbsp Milk Method Preheat the over to Gas Mark 6. Put the cake mix into paper cases, roughly half fill the cases and then bake for ten to fifteen minutes. This was originally a recipe that we took from a Doves Farm Flour Packet, but I am sure they won't mind me sharing it with you.

Easy Traditional Christmas Mince Pie Recipe Christmas just wouldn't be Christmas without mince pies. Why? Take a look at this easy recipe for the rich, sticky, sweet fruits wrapped in pastry. Delicious. Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then, they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. Home made mincemeat is quick and easy to make and there are also many great commercial brands out there to use instead. Suet is an important part of the mincemeat and is an animal fat, if you don't eat meat, look out for vegetarian version or make mincemeat using an alternative fat. Shortcrust pastry is my preferred mince pie case, some like puff pastry, you choose. Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Yield: Depends on size of tin used. Ingredients: Preparation: Heat the oven to 205°C/400°F/Gas 6 Make the Pastry Place the flour, butter and salt into a large clean bowl.

Olympic Torch Cake Cones It’s not easy to be a torch bearer. You have to be nominated and only 8000 people in the UK were chosen this year. Oh, and you have to be inspirational…or something. Then, you get to run around and try not to be the klutz who drops it, since you will invariably be photographed as a symbol of national pride. These “torches” are much easier to handle…and much tastier! Ingredients: 1 box of cake mix, plus whatever ingredients are required by the mix (I used chocolate, but feel free to use whatever you prefer)16 ounces of frosting that complements the cake mix (I used chocolate frosting for chocolate cake)16- 24 sugar cones16 ounces of vanilla frostingRed, orange, and yellow food coloringPastry bag and 1M tip 1. 2. 3. 4. 5. Holding the sugar cone in one hand, place the icing tip in the middle of the cone, squeeze, and pull away. It should look kind of like this: Keep it up until the top of the cone is covered with frosting. Do you like my choice of holder? 6.

Mince Pies – Celebrate Christmas with these Delicious Pastry Treats | Yellow "How To" One of the great treats of Christmas is a fresh mince pie served warm from the oven. These delightful pastry confections are a versatile accompaniment, going as well with wine as they do with a cup of tea or coffee. The name, “mince” pies may be misleading to some as the “mincemeat” in question contains no meat at all. Instead, the filling for these small pies is made from a mixture of dried fruits, nuts, spices, suet and brandy and gives a taste somewhat related to that of Christmas pudding. History Mince pies have been a popular Christmas food since the 16th century. It is unclear exactly how mince pies became so strongly associated with Christmas. This evolution of the mince pie into a staple Christian celebratory food is also reflected in the star which often forms the lid of the pie today – a pastry representation of the star which led the Magi to Bethlehem. Recipe Ingredients: 225g plain flour50g sugar175g butter1 egg yolkCold waterIcing sugar for dusting225g fruitmince Tradition

Cranberry, White Chocolate & Oat Biscuits — eat, little bird In a perfect world, my biscuit tin would be constantly stocked with homemade biscuits and cookies, ready for those moments when I sit down to my afternoon cup of tea or when friends and neighbours drop by unexpectedly. Unfortunately, my full-time job often prevents the opportunity for frequent baking during the week, something which I try to make up for over the weekend. I know that dried cranberries are available throughout the year, but somehow it seems more fitting to use them when Christmas is around the corner. The lemon zest brings a bright, zingy flavour to the biscuits which I liked, and the oats provide added texture and crunch, though you are welcome to leave them out. As luck would have it, I had friends pop by the following day for an afternoon tea. Ingredients 200 g butter, softened 100 g icing sugar 1 teaspoon vanilla extract zest of 1 lemon 200 g plain flour 1/2 teaspoon baking powder 50 g rolled oats 50 g dried cranberries, roughly chopped 100 g white chocolate chips

Fruit Mince Pies Recipe Step 1 Combine the brown sugar, brandy, apple, raisins, currants, sultanas, cherries, marmalade and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate. Step 2 Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolks and water, and process until the dough just comes together. Step 3 Turn the dough onto a lightly floured surface and knead until smooth. Step 4 Preheat oven to 180°C. Source Australian Good Taste - November 2007 , Page 114 Recipe by Michelle Southan Photography by Sue Ferris Freezing tip: At the end of step 5, layer the fruit mince pies between sheets of freezerproof paper in an airtight container.

Christmas Fruit Mince Pies | Time for a Little Something Traditional Fruitcake Recipe Step 1 Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate. Step 2 Preheat oven to 150°C. Source Australian Good Taste - December 2007 , Page 94 Recipe by Michelle Southan Photography by Ben Dearnley Allow 6 hours macerating and overnight cooling time.