McMILLAN WORLD’S BIGGEST COFFEE MORNING…

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This morning I had a McMillan Coffee Morning with some friends (15 of us) and we were able to raise an amazing £240 for McMillan with our cakes and raffle.

My usual soggy orange cake was on offer with biscuits and tea or coffee. 2016-09-28-14-39-25

Everyone arrived with their array of home made cakes and biscuits from carrot cake to cheese cake and muffins. We had a raffle and played the two ‘guess’ games that McMillan sent us and were all astounded when we added up our funds to find we had raised £240.00

I think it’s such an easy and fun way to raise money that once a year a day should be dedicated as ‘The World’s Biggest Fundraising Coffee Morning’ so that other charities could benefit and I think lots of money could be raised. If every business small or big held it as well, can you imagine how much money could be raised???

I will certainly do another one next year and hopefully raise even more money. 7663727_da9cd11cb5_m

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A CREAM TEA DELIVERED TO YOUR DOOR…

afternoon tea

A tea for all seasons! Delimann will deliver a delectable Devonshire Cream Tea (with a seasonal twist) to the person of your choice four times a year. http://www.delimann.co.uk

Delimann’s Afternoon Tea & Cream Tea selection is a treat to be savoured, the Afternoon Tea is the quintessential English tradition that everyone loves to share.

Their highly acclaimed and most popular Cream Tea and Tea Time Treat gifts have enjoyed scores of favourable reviews – and make a special and delicious surprise, and a brilliant Christmas Present.a

CHOCOLATE, AND MAPLE SYRUP LOAF CAKE…

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Ingredients
75g/3oz unsalted butter melted (plus extra if you have no liner)
225g/8oz Plain Flour
2 tsp baking powder
50g/2oz golden caster sugar
25g/1oz dark brown sugar (for dusting)
100g/3.5 oz sour cream
100ml/3.5fl oz maple syrup
1 medium egg (beaten)
finely grated zest of 1 lemon
75g/3oz sultanas
125g/4.5oz coarsly grated dark chocolate

Method
Preheat your oven to 190C/170C fan/gas 5
Line or grease a loaf tin
Mix together the flour, baking powder and golden caster sugar in a bowl
Whisk the sour cream, maple syrup, egg and butter with the lemon zest, then stir in the sultanas and grated chocolate.
Fold the wet ingredients with the dry ingredients and then transfer to tin.(It will be slightly lumpy)
Smooth surface and sprinkle with the dark brown sugar
Bake for 45-55 minutes in the centre of the oven until golden and skewer inserted into the centre comes out clean.

WIN ‘Delicious Magazine’s’, TOP TEN COOKERY BOOKS…

BOOKS

‘Delicious Magazine’, have also teamed up with ‘ Waterstones’ to give you the chance to win one of two sets of their top ten Cookery books.

How to Bake by Paul Hollywood
Every Grain of Rice by Fuchsia Dunlop
British Seafood by Nathan Outlaw
Friends at my Table by Alice Hart
The Contented Cook by Xantha Clay
Polpo by Russell Norman
Fired Up No Nonsense Barbecuing by Ross Dobson ( I bought this for my son before he left for Australia, it’s also written by an Australian)
Wahaca Mexican Food at Home by Thomasina Miers
The Little Paris Kitchen by Rachel Khoo
Scandilicious Baking by Signe Johansen

Head back to the website http://www.deliciousmagazine.co.uk and click on ‘promotions’. Of course if you don’t win you can always head to Watestones to buy them.

MINI VICTORIAN SANDWICHES…

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Ingredients
2 large eggs
100g Self Raising Flour
100g Soft Butter or Low Fat Spread
100g Caster Sugar
1 tsp Baking Powder
6 tbsp good quality strawberry jam
300ml Double Cream, whipped

Method
Preheat oven to 180C, 160C Fan, Gas 4
Lightly grease a 12 hole muffin tin and line bases of cups with circles of nonstick baking papers
Whisk all ingredients for 30 seconds, until smooth
Bake for about 15 minutes

EASY NO COOK BREAKFAST BAR…

cakes

Ingredients (makes 12)
200g porridge oats
3 tbsp mixed seeds
3 tbsp chopped hazelnuts
100g chopped roasted hazelnuts
100g chopped dried apricots
60g sultanas
60g dried cranberries
90g butter or margarine
2 tbsp brown sugar

Method
Dry fry the oats in a pan for 4 minutes stirring occasionally
Set aside in a bowl for later
Fry the mixed seeds for a few seconds, then mix with the oats and nuts
Put the fruit in a food processor and whiz for a few seconds
Add the oat mixture and blitz to combine
Melt the butter with the sugar in a pan and pour into the food processor and combine
Put the mixture into a tin and press down
Chill in the fridge to firm up then cut in 12 squares

EASY LEMON CHEESECAKE RECIPE…

lemoncheesecake

Ingredients

12 digestive biscuits (crushed)
75g butter, cut into small pieces
1 tbsp honey
500g Philadelphia soft cheese
115g Caster Sugar
1 Lemon
150ml double cream
A few raspberries to decorate top of cake

Method

Melt the butter with the honey in a saucepan
Mix in the crushed biscuits
Press the mixture over the bottom of a lightly greased 20cm spring form or loose bottomed cake tin
Pop into the fridge to cool
Put the cream cheese into a bowl with the sugar and grated zest of the lemon
Add the juice from the lemon
Whip the cream until stiff then fold it into the cheese mixture
Spoon the mixture on top of the biscuit base
Smooth the top with a knife
Leave to chill and set in the fridge for around 1-2 hours (or overnight)
Decorate with a few raspberries before serving