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The Adventures of Percy:
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Percy & the red squirrels
Percy & the snow
Percy goes walking with Grandad

Knitting & Sewing:

Accessories
Childrens
House
Jumpers
Socks
Toys

Knitting Patterns:

Free Knitting Patterns

Recipes:

Recipes
Caravan Recipes

Miscellaneous:

Family History Name Interests
Geocaching
Health & Beauty
Household tips
My favourite sayings
Sleep Help

For Sale:

Vintage Knitting & Crochet patterns on CD
1901 Cumberland Directory
The Last of our Luggers
CDs for Family Historians
Postcards

Basic Mixture Cakes
Mix together:
6oz. soft margarine
6oz. caster sugar
8oz. self-raising flour
1 level teaspoon baking powder
2 eggs
2 fl.oz. milk

For a plain cake:- Put in a roasting tin and bake 180°C / 375°F 40 minutes

Variations:
Lemony Fingers:- Bake above mixture. Mix together 4tbsp lemon juice & 4oz. granulated sugar. Spoon over hot cake.

Fruity Fingers:- Into the above mixture blend 6oz. mixed dried fruit. Sprinkle with 1oz. demerara sugar. Bake 180°C / 375°F 40 minutes.

Marble Chocolate Fingers:- Put half the above mixture into the tin. Mix 1 level tbsp cocoa into the other half and put into the tin. Bake 180°C / 375°F 40 minutes.

Caraway seed cake:- Add 1 tbsp caraway seeds & grated rind of a lemon or orange. Bake 180°C / 375°F 40 minutes.

Alternative Marble cake:- Divide mixture into 3. To the first add 2oz. frozen raspberries. To the second add 1 tbsp cocoa powder & 2oz. dark chocolate - chopped. To the third add 1oz. toasted flaked almonds. Lightly mix in tin. Bake 140°C for 1 hour.

Fruit & nut tray bake:- To mixture add 2oz ground hazelnuts & 2oz. dried cranberries. Put in tin. Top with any tinned fruit then sprinkle with 2oz. toasted hazelnuts. Bake 140°C for 1 hour.

Banana bake:- To mixture add 8oz. mashed bananas (about 4 bananas) & 2 tsp cinnamon. Put in tin top with 1 heaped tbsp demerara sugar. Bake 140°C for 1 hour.

Chocolate ring cake:- Add to mixture 2oz. cocoa powder & 4tbsp. soured cream. Put in ring mould - Bake 140°C for 1 hour. Make sauce:- Melt together 5oz. dark chocolate & 4fl.oz. soured cream. Serve with cake.

Poppy seed cake:- Add to mixture 1½oz. poppy seeds & zest of ½ orange. Bake 140°C for 1 hour. Make frosting by mixing together: 3½oz. soft cheese, 2oz. butter, zest of ½ orange, 7oz. icing sugar. Spread on cooled cake.

Gooseberry cake: Put mixture in tin – top with 1lb. gooseberries or other fruit. Make crumble topping by rubbing together:  4oz. self-raising flour, 2oz. butter, 3oz brown sugar. Cover fruit. Bake 140°C for 1 hour.

Lemony/ Chocolate/Apple Fingers:- Add to above mixture 2oz plain chocolate chopped & lemon rind. Put into tin and top with a sliced eating apple. Bake. Mix together 4tbsp lemon juice & 4oz. granulated sugar. Spoon over hot cake.

 

Blackberry jellies

We have a blackberry bush in our garden - it is thornless and produces large fruits. In Autumn, David picks them and I juice them. The juice is frozen in large yoghurt tubs which hold about 16 fl. ozs. I make lots of blackberry jam with it but our favourite are these blackberry jellies.
Get a tub of juice out of the freezer and thaw it out. Melt a jelly (strawberry, blackcurrant or raspberry) in the microwave with a little of the juice then add the rest - it should make a pint. Because the juice is very cold, the jelly should set quite quickly.
BLACKBERRY (Rubus fruticosus spp)
The fruits are used to relieve inflammation of the gums, mouth ulsers & sore throats and as a remedy for diarrhoea, dysentery, haemorrhoids & cystitis.
The blackberry contains selenium, potassium, magnesium & pectin. Blackberries and their juice are antioxidant.

Apple & lime dessert
Peel core and chop a large Bramley apple - microwave until just cooked. Add a lime jelly - microwave until melted. Stir well then mix in a 450g. tub of low-fat natural yoghurt. Put in fridge to set.

Lemon jelly & fruit dessert
Melt a lemon jelly with a little water in the microwave. Add 2 sliced bananas & 2oz halved green grapes. Make up to a pint with cold water. Put in fridge to set.

Lime Fool
Melt a lime jelly in a little water in the microwave make up to half a pint. Cool then whisk in the juice and rind of one lime & 10 fl. oz. whipping cream. Fold in 2oz roughly chopped ginger biscuits. Set in fridge.

Cheesy Orange Cream
Melt an orange jelly in a little water in the microwave - make up to 16 fl.ozs. with rind & juice from one orange & water. Leave until nearly set. Whip 170g Evaporated milk & 225g soft cheese together and fold into jelly. Set in fridge.

Apricot creams
Melt an orange or tangerine jelly in a quarter of a pint of water drain quarter of a pint of juice from a tin of apricots and add to the jelly. Put the apricots, from the tin, in a blender and run for 15 seconds - add jelly and small can of evaporated milk - run for one minute. Pour into small glasses and set in fridge.