1 cheesy loaf
2 pizzas
Ratatouille topping for pizza and freezer
Pan vegetable soup
1 blackberry and apple Crumble
2 apple crumbles
1 pear crumble
It makes more sense to have the oven on to cook half a dozen things than just one . . .
“I will send a handmade gift to 3 people who leave a comment on my blog requesting to join this PIF exchange. I can’t say what that gift will be yet as planning it is half the fun, and you may not receive it in a flash… but I promise you it will arrive! The only thing you have to do in return is pay it forward by making the same promise on your blog.”
So I am inviting 3 of my readers and friends to participate in this PIF. It will be lovely to see who reads my blog, rather than just having a number count each day. I will put your names in a hat and get an unbiased person (probably my son), to draw out three recipients.In return, all you have to do is post a PAY IT FORWARD invitation on your blogs and be prepared to send out 3 handmade gifts to your first 3 commenters. I look forward to seeing who participates!
Well, it looks like I won't be killed in the rush anyway. So I'll make it the first three names, if we get that far. One down, two to go . . .
The PIF is now closed. Pixiedust, I shall start work on your gift this week, if you could pm me on Creative Living with your address in due course please.
What a shame no-one else entered.
½ lb cooking apples
3oz Demerara sugar
¼ lb golden syrup
3 oz butter
6 oz S-R flour
1 tsp ground ginger
½ tsp ground cloves
1 egg
Peel and slice apples, and put in a pan with 1 dessertspoonful sugar and just sufficient water to keep them from burning. Stew gently until tender. Mash up and leave to get cold. Put the golden syrup in a pan with the butter, and the remainder of the sugar; dissolve gently, then leave to cool.
Sift the flour into a basin with the ground ginger and ground cloves. Whisk up the egg, add the dissolved syrup and fat etc and whisk together; then add to the flour. Mix well, stir in the apple pulp and beat all together. Turn into a well-greased oblong tin. Bake in a moderate oven, about ½ hour. When cooked, let stand for a little before turning out of tin. The icing is optional.
CINNAMON ICING
6 oz icing sugar
2 – 3 dessertspoonfuls water
1 level teaspoonful ground cinnamon
Rub sugar through a sieve and mix with the ground cinnamon. Then stir in sufficient moderately hot water to make a thick coating consistency. Spread on top of gingerbread and leave to set.