COOKBOOKS GALORE

I've been doing some more baking with my grandson, and we made these treats. He loves fudge! They looked so moreish we had to try them. I know they're calorific, but as a treat...! The recipe comes from a magazine supplement on biscuits. 50g flaked almonds and a few for the top 75g fudge, chopped 200g plain flour 1/2 tspn bicarb. of soda 125g butter 125g light muscovado sugar 1 egg 1 tspn vanilla essence Preheat oven 180c/gas 4 Line a baking sheet with parchment. Pur flour and bicarb. in a bowl and rub in butter till breadcrumbs. Stir in the almonds, fudge and sugar and mix together. Whisk egg and vanilla and add to the fudge mixture and mix till blended. Put large tbspns of mixture on sheet, leaving spaces between them. Put a flaked almond on top. Bake for 12-15 mins. Leave on tray for 10 mins then put onto a wire rack. They really are moreish, but very sweet. You could taste the fudge, but I thought it would have some texture - maybe I chopped it too sma...

I have some apples to use up, so decided to hunt through my collection of apple recipes to find something different. This recipe is from a booklet I had many years ago in a magazine called 'Home and freezer Digest' which sadly no longer exists. I thought I'd also use this as my offering to Ruth's [of 'Pink Whisk'] October challenge -  to use apples in a recipe - which you'll find here Pastry: 75g butter 175g plain flour 25g ground almonds 1 egg yolk 15ml cold water 1/4 tspn almond essence Topping: 115g plain flour 1/2 tspn mixed spice 50g butter in cubes 50g light demerara sugar 50g flaked almonds Filling: 675g cooking apples 25g sultanas Preheat oven 190C/375F/gas5 I used a food processor to blend the flour and butter for the pastry, then stirred in the sugar and ground almonds. Whisk the egg yolk, water and almond essence together, then add them to the mixture and make into a nice soft dough. Put into the...

I first made this when we lived in France. It's a meringue mixture with an unusual combination of ingredients. 8 egg whites 200g caster sugar 250g white chocolate, chopped up 190g chopped almonds [skinned] 200g dried cranberries 40g sr flour a little flour and fat for the cake tin Preheat the oven 180C/350F/gas4 Lightly grease a 24cm cake tin and line the bottom with baking parchment. Flour this and shake out excess. Beat the egg whites into stiff peaks and gradually add the sugar. Keep beating till it's firm and shiny. Put the chocolate, almonds and cranberries in a bowl and mix in the flour. Add the egg whites to the chocolate mixture in two lots. Spoon into the tin and bake in the oven for an hour. Half way through, if the top is getting too brown, cover it with some foil. Turn the oven off, but leave the torte inside until it's completely cold.