Michael Jackson - Smooth Criminal + Lyrics

Iced Apple & Cinnamon Cake

This recipe is straight from and as old as the greenest of Irish hills. I've added Nanny Annie's variation to my dear old mother's recipe. It is my belief that variety is indeed the spice of life and of course a little of what you fancy does you no harm at all.

It's why at funeral wakes & weddings you often hear the old ones mumble underbreath so as not to be heard - ah go on then - just a little more - whilst they're tipping the elbow of the one that's pouring the drop of fancy...tee hee! Sure it's a grand life - is it not?

Ingredients

8oz SR Flour

8oz Butter

8oz Caster Sugar

1 1/2 tsp Cinnamon

4 Eggs

2 1/2 tblsp Milk

3 Eating Apples

Nanny Annie's Variation

Icing Sugar

Hot Water

Method

Sift the dry ingredients (flour & cinnamon) into a mixing bowl. Add the butter, sugar, eggs & milk - beat with an electric mixer until a thick dropping consistency is formed.

Into a greased lined lasagne dish or small roasting tin pour half the mixture. Peel, core, quarter and slice thinly the three eating apples. Distribute evenly the slices of apple on top of the mixture. Cover with the remaining half of mixture and pop into a preheated oven for 15 mins at 180 C then reduce heat to 170 C for a further 30 mins or until the sponge springs back when pressed.

Turn out onto a wire rack to cool. When sufficiently cool spread glace Icing on top. Stick the kettle on and make yourself a well deserved cuppa and sample your own delights. Enjoy!

Rock Cakes

The greatest invention since sliced bread but what this little metal mickey gadget in my mixing bowl is called, I have'nt a clue. Anyone who does know please enlighten me by e-mail. Nothing deters me more than rubbing in fat and flour with my fingers on a warm humid day just because hubby fancies rock cakes. When I found this little contraption, I was delighted. Not only does it keep your fingertips clear of muck and bullets - it keeps the mixture aerated, hygienic and most important of all - cool!

Yes cool. we were always warned to rub in as quickly as possible because the heat from our fingers would cause the fat to melt too quickly thus ruining the so desired texture for crumble mix or indeed rock cakes.

Someone didn't need any hi-tech stuff to come up with this simple easy washable metal fat & flour rubbing in thingy, eh? It is indeed a God send! Whoever that someone - is a genius!

And no I'm not on a commission - I simply love it!

Ingredients

8oz SR Flour

1/4 tsp Salt

1/4 tsp Mixed Spice

3oz Butter

3oz Caster Sugar

1 Egg

2 tblsp Milk

Sprinkling of Demerera Sugar

Method

Sift SR Flour, Salt & Mixed Spice into a mixing bowl. Add the butter and if you have my little gem as in the photo or similar - metal rub until your heart is content. Alternatively with clean fingertips rub in very quickly the fat and flour until you form what resembles a fine breadcrumb texture. Stir in the caster sugar and gradually add in beaten egg and milk until a soft dough is formed.

On a greased baking tray form 12-15 piles of the dough about a tblsp in size, sprinkle each one with Demerera Sugar and pop into a preheated oven for 10-15 mins at 190/200 C.

When baked cool on a wire tray. Serve as they are or cut and add butter and Raspberry jam.

Enjoy!

Daughters Wedding Cake

My darling daughter craved 'chocolate' for her big day - so that's what she got! A challenge indeed from three tiers of dark rich fruitcake which I can normally (under the influence of brandy) muster up with my eyes closed.

Three chocolate sponge cakes covered in a rich chocolate ganache. I'd never attempted anything like this before - it wasn't going to be quick or simple and so I had to beg, borrow and steal ideas from all quarters.

I decided to use a chocolate cake made with cocoa powder. I always advocate the butter, caster-sugar & SR flour weighing the same albeit 6oz, 9oz or 12oz basic sponge with eggs as near the 6, 9 or 12oz as possible.

Sift flour, baking powder and cocoa powder into the bowl adding all other ingredients then mix with electric beaters until the consistency feels right. I hear you mumble but trust me - you do get a feeling for this kind of thing. If you feel your cake is too stodgy you may add liquid of your choice - orange juice, orange liquer, buttermilk, milk, coffee or something stronger. The choice is yours but add whatever liquid you prefer gradually until the right consistency is achieved. One of a thick pouring consistency is a good guide.

You may wish to opt for the traditional method of creaming butter with sugar, adding a little beaten egg then folding in the flour gradually.

Depending on your cake tins you may need to adjust the weights accordingly. If so it matters not, the trick being if you need to use say 10oz then make sure your butter, sugar and flour each way 10oz and your eggs (obviously still in the shell) also weigh 10oz. This is to ensure perfect results. Don't forget to crack open the eggs before mixing though. You'd be surprised at how literal some folk are. Tee hee!

Suggested weights for different sized cakes

8" Round tin -6 oz each Butter, Caster-sugar & SR Flour + 1tsp baking powder + 2oz Cocoa bake for approx 1 hour 180 C

10" Round tin - 8oz each Butter, Caster-sugar & SR Flour +2 tsp baking powder + 3 oz Cocoa bake for approx 1 1/4 hrs 180 C

12" Round tin - 10oz each Butter, Caster-sugar & SR Flour +3 tsp baking powder +4 oz Cocoa bake for approx 1 1/2 hrs at 180 C

If the sponge springs back when touched and the knife is clean, the cake is cooked.

I froze the three chocolate sponge cakes a week or so before the big day. I pondered over the type of filling and decided a light butter icing would compliment the dark chocolate cake, which I prepared the day before the reception. At this point I was reasonably calm and excited as any mother of the bride would be.

I learned (very quickly, I might add) at this point that the higher the cocoa content in the chocolate, the better the ganache and the glossier the finish. I had half my family driving around 24/7 supermarkets reading the cocoa content on each bar - the difference in the chocolate you just wouldn't believe.

The evening before the reception, knee deep in chocolate bars and cartons of fresh cream, not only was I nervous, I was panicking and wondering where I could pick up a decorated three tiered chocolate Wedding Cake for the next day at this time of night?

I had purchased some lovely cream satin ribbon and decided to pile chocolates on the top of each cake. It was the easiest of decorations.

The ganache was the hardest to make and after several attempts, I managed to cover all three cakes. You have to love cream to appreciate ganache. Too sickly for me but I'm glad I tried it.

I would if given another opportunity have opted for a glace or royal chocolate covering and one which would probably have lasted longer.

My daughter and son-in-law were delighted so not all was lost. Taking on a wedding cake is to put it mildly - a nightmare especially if you're not a pro, which if you've ever visited this blog before will already know I'm not. A tryer I certainly am - and yes I know, hubby's already spouted, I'm very trying indeed! Tee hee!

Chocolate Ganache (to cover a 9" round cake)

5oz Dark Chocolate (shop around for the highest content of cocoa)
5 Fluid oz of cream

Place the cream and chocolate into a bowl over a pot of barely simmering water. Be careful not to let the base sit in the water. Stir gentle until smooth with a wooden spoon.

Remove from the heat and leave to thicken, coating the back of the spoon. When thickened, the ganache is ready to pour over the cake. For piping purposes allow the ganache to completely cool then beat until the mixtures thickens enough for piping. If you decided to add orange liquer or fresh juice to the cake mixture - why not experiment and add a few drops of natuarl orange flavouring to the ganache and make it your own recipe. You'll surprise and delight those you bake for.

Good luck & enjoy!

Strawberry & Crushed Meringue Flan

Ingredients

1 Small Sponge Flan (shop bought)

Fresh strawberries

1/2 a pint Strawberry Jelly

Crushed Meringue

Squirty Real Dairy Cream


Layer the sliced strawberries on the flan base and cover with almost setting strawberry jelly. When fully set and prior to serving, top with squirty real dairy cream and sprinkle generously with crushed meringue. Remember folks - I don't do posh! Quick and easy for this 24/7 manic world in which we live!

For crushed meringue please see my infamous 'Meringue Blobs'. Awful they look but mouth melting they taste! I know. Take as many as you like of the blobs and crush in a sealed food bag. Now I've assumed your piping of swirls is as bad as mine! If not then take two beautifully piped swirls and crush in the same way.

It's always a good idea to pick up a few bars of cooking chocolate to hide away in the fridge - ha! If you're a chocoholic, which I was - ha! Simply grate some over the squirty real dairy cream instead of sprinkling crushed meringue. Toppings indeed can be varied. I try to tell my own lass to make sure she has 'basic' ingredients in her pantry. You just never know who is going to call.

A notion my mother held onto. She would scour her pantry and would produce a feast seemingly out of very little. They did way back then and indeed many recipes reflect just that! Bread Pudding and Bubble and Squeak springs to mind. Wasting food was taboo! And as far as I'm concerned - still is!


Finished photo coming after lunch...watch this space!

Son's Wedding Cake

Look this is one reality check, remember I told you I'm no expert - well I really am not but their budget was low and they were thrilled I offered to bake and ice their cake. I did warn them it would be warts and all.

Three tiers of Christmas cake recipe - orders barked at me from my son - says he loves my dark fruit cake, bless him.

Here goes - just found a picture on an archived CD.

Hat box style. Did this design at school and can be applied for most occasions. Just don't look too close.

Annie's Meringue Surprise

Now before I get started know one thing - I'm naff at piping, hence why I do snow scenes on Christmas cakes. Forewarned is forearmed.

Ingredients

6 Egg whites or 3 sachets of egg white powder made up (which I've just used)
12 oz Caster sugar

Filling

Fresh Fruit -strawberry's, blueberries, raspberries, slices of peaches, apricots, kiwi's - the choice of just one or a variety - it's up to you. This is the 'surprise' element of the recipe - tee hee!

I good sized carton of whipping cream or Squirty real dairy cream

Using electric beaters as I always do whisk until the egg whites are stiff peaks.

Slowly add one tablespoon of sugar at a time whilst whisking (come on ladies we really can multitask) until mixture is glossy and so stiff it clogs the beaters!

Now here is the tricky bit - pipe on nonstick lined baking tray 8 swirls. I won't cheat I will share my disaster of piping and alternative swirls with you - later on!

Bake for 1-11/4 hours at 140 degrees C, 275 degrees F or gas mark 1 until dry and crisp.

Leave to cool then peel from the paper.

Sandwich swirls or blobs (as are mine) with cream and the fruit of your choice.

Enjoy!

Now you see me for what I am - a meringue blob maker and can anyone spot the deliberate mistake in one of the photos - yes I ran out of non stick paper to line the tin during the session but I let them cool sufficiently and it was a doddle getting them from tin to plate! Oh ye of disbelief.

If unable to sandwich blobs of meringue they can be stored in an airtight container and used as a crumble topping for any delicious medley of ice cream, sorbets, gateaux or Summer berry trifles. Nothing needs to be wasted but sadly one blob broke and begged to be eaten - I couldn't refuse! It would have been rude not to! Tee hee

Today I took one swirl covered the top in squirty real dairy cream and as in the photo above dotted fresh ripe strawberries in and around. My point being if recipes don't go to plan - improvise! It's fun and creative and conjures raucous laughter from the rest of the family.

You'll be pleased to know I've done a shop and stocked up on cream, essences, parchment and greaseproof paper. I bought a couple of small flan rings. I'll play about with what I have in the fridge and rustle up a quick and easy dessert to follow Sunday lunch. It won't be posh - but it will be Nanny Annies!

Christmas Cake

Cake yet to be cooked - click on the window - look in and see if I've started..hehehe!

My Christmas Cake reflects my younger years and by that I mean it contains only soft ingredients and not hard 'bits' (candied peel and glace cherries) whinging on about them as I did to my long departed though dearest then frowning mother. Hence why I haven't listed any but you may adapt the recipe to your own liking. The crucial point here is the weight.

For a 9" round or an 8" square greased and lined tin - you will need a double thickness of brown paper to wrap around the tin tied with string before popping into the oven. I don't really know why; mum did - good enough reason for me!

Ingredients

7 oz Butter

5 Eggs

9 oz Plain Flour

8 oz Dark Soft Brown Sugar

1 tblsp Black Treacle

6 oz Ground Almonds (if you like 'bits' do half ground and half chopped)

1 1/4 tsp Ground Mixed spice

1 Whole Lemon Rind Grated

1 Whole Orange Rind Grated

1/2 tsp Grated Nutmeg

2lb 2 oz of a mix of Currants, Raisins & Sultanas (in the ratio of your choice - alternatively you may wish to use 7 oz of the weight as a mix of candied peel and /or glace cherries - remember though it won't be my recipe but I'm not proud and it's your tastes that are important at the end of those buds!)

2 tblsp Orange juice

2 tblsp Brandy

Optional - 1 measure of Brandy with diet coke and ice to drink before you start - well it is for Christmas!

Method

Now as you've probably read elsewhere, I advocate 'quick and easy.'

For years I've used my electric beaters and mixed the eggs, butter, sugar, treacle, sifted spiced flour and grated rind in one hit! Then folded in the dried fruit and ground almonds slowly adding the orange juice and brandy as I go, trying to consume as little of the latter as possible... hic!

You may prefer the traditional method by creaming butter,sugar and beating in each egg whilst adding flour to prevent curdling - Annie pauses for a breath - and so on and so forth but seriously do think! You'll miss that movie you wanted to watch. You know the one where the tissues are always at hand..sob! The film, which saddens you so much you slowly slither from the comfort of your sofa into the quivering crumpled heap on the floor, justifying yet another brandy and diet coke!

Cooking Time

140 degrees C - 275 degrees F - Gas Mark 1

4 hours

Skewer test the cake and when cooked turn out onto a wire rack to cool. When sufficiently cooled prick bottom of cake with a fork and pour over as many measures of Brandy you so desire. It helps preserve the cake whilst in store - it does! Truly it does!

Wrap in greaseproof paper and again in foil then store in a sweet tin or similar. When a few weeks later you open the tin, the aroma hits you on the nose. Don't drive that day - you'll get done for drinking and driving - No! I only jest!

I haven't cooked one this year so you will need to be patient and as soon as I do, I will post the photos here. Watch this space.

I will almond paste and royal ice my cake - you will love the novelty decorations. I use the same recipe for wedding cakes - and having said that I think I have a photo so hold on a mo...

Well that was a waste of precious baking and movie viewing time - can't find them!

Apologies friends and visitors - looks like I'm baking early for Christmas...you knew I wanted to, didn't you?

Sultana Soda Bread

Ingredients

1lb Plain White Flour

1 Level tsp Salt

1 Level tsp Cream of tartar

1 Level tsp Bicarbonate of soda

1 Level tblsp Sugar

3 oz Sultanas

1/2 pint of soured milk or fresh milk with1 tblsp of yoghurt

Method

Sift flour, salt, bicarbonate of soda and cream of tartar into a bowl. Stir in the sugar and sultanas. Add the milk gradually, forming a dough.

Knead lightly onto a floured board and flatten into a round. Cut a deep cross on top and brush with milk to brown.

Bake in the middle of the oven on a greased and floured baking tray for 25/30 minutes on 190/200 degrees Centigrade, depending on type of oven. You may have to turn the loaf upside down and cook for a further 5 minutes.

This loaf can be wrapped in a damp cloth (tea-towel) and turned on it's side to cool.

I can't believe what hubby has just said - he's treading a fine line here- hasn't yet tasted a slice because he reckons he'd rather have it without the sultanas! I'm speechless, I can tell you.....

Remind me folks the name of the recipe - Sultana Soda Bread! I rest my case. That's his lot for the weekend.

Coconut and Lime Squares

Ingredients

12oz Caster Sugar

12oz Soft butter or margarine

12oz Self Raising Flour

3 Level teaspoons Baking Powder

6 Eggs (should weigh 12 oz or as near to for perfect results - my dear old mum's tip)

Juice from one fresh lime

4 oz Dessicated Coconut

Method

Butter and line a medium sized roasting tin with parchment or grease proof paper. Preheat oven to 175/180 degrees, depending on type of oven.

Sift flour and baking powder into a bowl, adding all other ingredients. Using electric beaters mix until soft and creamy.

Pour into lined tin and place on middle shelf for 30/35 minutes - be careful not to let the top brown too much. Do finger test - if sponge springs back - it's done!

Turn out onto wire racks and when cake cools remove the paper from base.

12oz Icing sugar

Juice from one fresh lime

Mix together the juice with the icing sugar adding drops of boiled water if necessary until a smooth consistency is reached. Spread evenly over top of cake and when set - cut into squares.

Put the kettle on for a nice cup of tea and serve yourself at least two squares to savor the delights - enjoy!