My one goal for today was to finish this thing. I’m looking forward to not working on this tomorrow. It measures 63 x 80 inches. That’s a good throw size and a little bigger than I thou…
I just love the BQ2 Pattern. Once you make it you will see you will use it again. We have created this kit using the Kaffe Black Jumble as the background and the Lake Blossom Black Floral Fabric as the Focus Fabric. Size of quilt if 67.5" by 81" and it is a 13.5 inch block. This pattern has four different size and block arrangements. Techniques: PiecedSkill Level: Beginner
Kids love this macaroni dish packed with pasta, cheese, beef, and corn.
This slice is so easy and so yummy, it must be the way Todd is going through it. It tastes just like the biscuits which I have made many times, but the best thing about this is less stuffing around! Honey Jumble Slice 1 1/2 cups plain flour 1 tsp mixed spice 2 tsp ginger 2 tbs of honey 1 tsp bicarb soda 125g butter 3/4 cup brown sugar 1 egg lightly beaten 1 1/4 cups icing sugar 2 tbs hot water (approx) pink food coloring (optional) 1. Melt butter and honey in a small saucepan over a medium heat. Bring to the boil and remove from heat. Add bicard soda and sit to cool slightly. 2. In a large bowl sift flour, ginger and mixed spice. Add brown sugar. Make a well in the centre and add the honey/butter mixture and the egg. 3. Mix until ingredients are well combined. Press mixture into a baking pan. 4. Cook for 18-20 minutes in a 180 degree celsius oven. Remove from oven and allow to cool. 5. Mix icing sugar and to make a smooth icing. Add extra water or icing sugar as needed. Tint icing sugar pink and spread on top of cooled slice. 6. Slice and enjoy! (I of course doubled the recipe and cooked it in a lamington tin) It worked perfect and would freeze really well. Definatly one I will be adding to my oft baked list.
Get your doublet and hose ready for a right Tudor knees-up. These traditional Tudor biscuits are flavoured with prized spices – caraway, aniseed and mace.
Inspired by Sarah Spaugh's winning pie at the 2006 North Carolina State Fair.
Bauernfrühstück, literally “farmer's breakfast” in German, is a by-product of the classic and comforting German side dish of Bratkartoffeln. Whisked, seasoned eggs are poured on top of the Bratkartoffeln and fried like an omelette. Bratkartoffeln is a comforting German side dish of pan-fried potatoes, bacon, onions, and fresh herbs. We wanted tender, golden-brown potatoes with slightly crisp edges, infused with smoky flavor from the bacon and slight oniony sweetness. While the dish is typically made with leftover boiled potatoes, we wanted a recipe that started with raw, so we cooked the potatoes in a covered skillet, allowing them to steam and absorb flavor. When we removed the lid, the potatoes were allowed to brown and crisp around the edges. Covering the frying pan after adding the eggs allowed the eggs to fully set and slide out easily from the pan and created one big piece perfect for slicing to serve.
I’m really excited to bring you this recipe today. It’s the first post in a new series called Australian Biscuits. It was originally going to run over the next few weeks and consist of …
If you're a fan of random and useful facts rolled up into one — or if you're just on a hunt for what I call pumpkin porn — you've come to the right place.
Sassi di Matera, which teeters on the edge of a steep ravine in Italy's south, dates back 9,000 years and is believed to be the oldest continuously inhabited cave city in the world.
OCLC number: ocm03449090
Chocolate chip cookies made with Rice Krispies and dried cranberries.
I wasn't sure I'd have time to do the GBBO technical challenge this week as I had a big birthday cake to finish today, farm shop bakes to get done and delivered by 4 pm and we're off to the airport before the crack of dawn tomorrow... But there was just time! When I first heard the news about the Bake Off going to Channel 4 and Sue, Mel and Mary leaving I felt quite sad but I'm getting the feeling that they have started to lost the plot a little this series what with Batter week and now Tudor week so perhaps it has started to run its course. Better to stop on a high than to drag on forever with a tired format with more amd more bizarre bakes. But that said, I'm still working my way through the technical challenges and this week it was... Jumbles! No, I hadn't heard of them either! A jumble describes the contents of my wardrobe or the meanderings of my brain... but not a biscuit as far as I'm concerned. I decided to forego Tudor baking methods and got out the food processor to speed things up. I followed Paul Hollywood's recipe from the programme. These spicy biscuits are flavoured with caraway, aniseed and mace, none of which I had in the cupboard, so not being up for another supermarket dash, I substituted a teaspoon and a half of fennel seeds for the caraway and aniseed and some nutmeg for the mace as they are from the same seed and have a similar flavour. The recipe wasn't very clear about the size of eggs to use and I instinctively felt that three large eggs (which was all I had) was probably too much. However I didn't trust my instincts, bunged in all the egg and ended up with a dough that was far too sticky. Off course, had I been mixing by hand and not using the food processor I might have found out before it was too late. Ah, the wisdom of hindsight! But with a long rest in the fridge and a good dusting of flour the dough was just about manageable and various lumpy looking knots were made... and baked Of course being very soft they lost definition during baking but had the required crispy exterior and soft interior... well if I'm honest the interior was rather doughy but the flavour was wonderful. I've never used fennel in a sweet bake before, generally only putting it in curries but it was lovely and aniseedy. After I finished my first one (yes, I had two) I decided they reminded me of the Farley's Rusks of my childhood... in the days when they still put sugar in baby food! Now if you'll excuse me I really must go and pack for the weekend... after I've finished off making a batch of chilli jam that is... have a lovely weekend and I'll see you next week! Joining in with Jenny of Mummy Mishaps for the Great Bloggers Bake Off. p.s. I forgot to mention that my Marjolaine got star baker last week so I'm feeling rather chuffed!
If you're a fan of random and useful facts rolled up into one — or if you're just on a hunt for what I call pumpkin porn — you've come to the right place.
This jumble biscuits recipe is featured in Season 4, Episode 8.
Get your honey fix! - by Sarah Murphy
Bring all the classic favourite treats to the table at your next get together with the Jolly Jumbles Pack. With an array of fun, fruity flavours across soft chews an
-A tasty jumble of Belgian dark chocolate buttons, sour cherries and pecans-source of manganese-source of fibre-suitable for vegans and vegetarians-a feel-good swap for chocolate bars The indulgence of Belgian dark chocolate meets the benefits of fibre and manganese ¡ to create this beautifully balanced, sweet-tooth satisfying snack. It's our take on a classic dessert - otherwise known as the perfect afternoon treat. ¡Manganese contributes to normal energy-yielding metabolism. Our dark chocolate and cherry tart contains 0.38mg of manganese per portion. Pair with a steaming cuppa for sweet snack perfection. A tasty jumble of Belgian dark chocolate buttons, sour cherries and pecans, A feel-good swap for chocolate bars, Source of manganese and fibre, Suitable for vegans and vegetarians Package Type Sleeve Recycling Information Sleeve - Recyclable Other Information Full Product Name:Belgian dark chocolate buttons, dried cherries, pecans & Chillean flame raisinsStorage:Best before: see pack lidSafety Warning:May contain hard pieces of fruit stones.Usage:1 Servings Brand Graze What if better snacking started here? It's the question that inspires our never ending hunt for seriously tasty, exciting snacks that make you feel good inside and out. Fancy a Free graze box?For new online graze customers only. A valid payment card is needed for verification but your first 4-snack box is free. Full price subscription starts automatically after your free box, unless it's cancelled online before the relevant cut-off times. Find full details, including price info, at graze.com/terms.Discover exciting snacks, delivered to your doorTry a Free graze subscription box at graze.com/subscribeFree box code: DCT1 Manufacturer Freepost, The Giant Graze Box,Graze,Palm Court,4 Heron Square,Richmond,London,TW9 1EW,UK.c/o 20 Riverwalk,Citywest,Dublin,D24 NR23,Ireland. Country of Packing United Kingdom Return To Address For UK, visit us at graze.com or write toFreepost, The Giant Graze Box,Graze,Palm Court,4 Heron Square,Richmond,London,TW9 1EW,UK.For IE, visit us at ie.graze.com or write us atc/o 20 Riverwalk,Citywest,Dublin,D24 NR23,Ireland. Nutrition Details Typical Values Per 100g Per portion 40g Energy 1899 kJ 760 kJ 454 kcal 181 kcal Fat 26 g 10 g of which saturates 8.3 g 3.3 g Carbohydrate 53 g 21 g of which sugars 49 g 20 g Fibre 5.4 g 2.2 g Protein 4.6 g 1.8 g Salt* 0.05 g 0.02 g (% RI) (% RI) Manganese 0.94mg (47%) 0.38mg (19%) *No added salt - purely from naturally occurring Sodium Ingredients Belgian Dark Chocolate Buttons (33%): Cocoa Mass, Sugar, Cocoa Butter, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring (minimum Cocoa Solids 56%), Chilean Flame Raisins (29%): Jumbo Raisins, Sunflower Oil**, Pecan Nuts (19%), Dried Cherries (19%): Cherries, Apple Juice Concentrate, Sunflower Oil**, **We only use a touch of Sunflower Oil to stop the fruit sticking together Allergen Information May Contain Cereals Containing Gluten, May Contain Eggs, May Contain Milk, May Contain Mustard, May Contain Nuts, May Contain Peanuts, Contains Pecan Nuts, May Contain Sesame, Contains Soya Allergy Information We pack all our snacks in the same place so they may contain Gluten, Eggs, Peanuts, Milk, Mustard, Sesame Seeds & Nuts Dietary Information Suitable for Vegetarians; Suitable for Vegans
A jumble of sliced spuds, onions, and bacon, bratkartoffeln is a simple pleasure.
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There is a little restaurant a quick stroll down the street from us that serves a ridiculous brunch on the weekends. You might be tipped off to the fact that they have some tricks up their sleeves…
This recipe for Slovenian bean and sauerkraut hotpot, known as jota in Slovenian, is a hearty dish that is a cross between a soup and stew.
I just love the BQ2 Pattern. Once you make it you will see you will use it again. We have created this kit using the Kaffe White Jumble as the background and the Blue Large Lotus Leaf Fabric as the Focus Fabric. Size of quilt if 67.5" by 81" and it is a 13.5 inch block. This pattern has four different size and block arrangements. Techniques: PiecedSkill Level: BeginnerIncluded in the Kit: Pattern, Fabric for top and binding. Not Included in the Kit: Batting and Backing.Backing needed: 5 yards of fabric
This recipe boils a variety of spring vegetables (radishes, carrots, new potatoes, asparagus) until tender. Toss with sautéed leeks, peas, and a creamy sauce.
I’m really excited to bring you this recipe today. It’s the first post in a new series called Australian Biscuits. It was originally going to run over the next few weeks and consist of …
Get your doublet and hose ready for a right Tudor knees-up. These traditional Tudor biscuits are flavoured with prized spices – caraway, aniseed and mace.
Jumble cookies are filled with goodies such as nuts, chocolate and raisins. Courtesy of Zov Karamardian’s famous Tustin Bakery & Café.
A jumble of sliced spuds, onions, and bacon, bratkartoffeln is a simple pleasure. Bratkartoffeln is a comforting German side dish of pan-fried potatoes, bacon, onions, and fresh herbs. We wanted tender, golden-brown potatoes with slightly crisp edges, infused with smoky flavor from the bacon and slight oniony sweetness. While the dish is typically made with leftover boiled potatoes, we wanted a recipe that started with raw, so we cooked the potatoes in a covered skillet, allowing them to steam and absorb flavor. When we removed the lid, the potatoes were allowed to brown and crisp around the edges.
