Tammy Norie’s Recipes
 


These are the first of Judith´s recipes.


I can personally recommend them.

Cherry Almond Walnut Cake


8oz (or 250g) Self Raising Flour

8oz (or 250g) Golden caster Sugar

8oz (or 250g) Margarine

4oz (or 125g) Ground Almonds

Glace Cherries chopped

Walnuts

3 large Eggs

1/2 tsp Almond Essence


Cream sugar,  margarine and essence.

Add eggs, then flour, followed by cherries and nuts.

Alternatively, mix in a food processor.


Bake at 150° C, Gas mark 3/4

                                                                    Tammy Norie  14 February 2008



Cherry Almond Slices


6oz (or 190g) Plain Flour

1 1/2 tablespoons Icing Sugar

2oz  (or 65g)Margarine


Mix to the consistency of breadcrumbs

Then line a Swiss roll tin with the mixture


Topping:

6oz (or 190g) Caster Sugar

2 Large Eggs

4oz (or 125g) Ground Almonds

Chopped Glace Cherries

1 tsp Almond Essence


Mix together and pour over base

Dot with Cherries


Bake at 150° C, Gas mark 3/4 until Golden

                                                                            Tammy Norie  14 February 2008



Christmas Cake


10 oz  Self Raising Flour

10 oz  Margarine or Butter

10 oz  Light Muscovado Sugar

4 oz  Ground Almonds

1 lb 6 oz Dried Mixed Fruit

1/2 tsp Mixed Spice

1 teaspoon Malt Vinegar

5 large Eggs

1/2  cup Rum or Milk

1/2 tsp Almond Essence


Cream margarine and sugar and beat in eggs one at a time

Mix fruit into flour and almonds.

Add flour and fruit mix gently.

Add vinegar and essence, then mix to a smooth consistency with the rum


Bake in a greased, lined 7” or 8 “ square cake tin at 100 to 120° C, Gas mark 1

Until firm to touch

Tammy Norie     14 February 2008


Ginger Biscuits


6 oz   Self Raising Flour

4 oz   Margarine

3 oz   Caster Sugar

1 level tablespoon Golden Syrup

1/4 teaspoon   Bicarbonate of Soda

1 teaspoon Ground Ginger


Cream margarine, syrup  and sugar, then add dry ingredients, or place all in a food processor and mix to a stiff paste.

Roll a teaspoonful into balls, place on a baking sheet and press the middle down.



Bake  for 12-15 minutes at 180° C, Gas mark 4-5, but watch them as they burn easily.


                                                                            Tammy Norie  14 February 2008








Chocolate Cake


7 oz   Self Raising Flour

4 oz   Margarine

8 oz   Caster Sugar

2 Tablespoons Cocoa

2 Eggs

5 Tablespoons Evaporated Milk

5 Tablespoons Water

1 Teaspoon Vanilla Essence


Mix together


Bake at 150° C, Gas Mark 3-4 until springy on top.


Sandwich with Chocolate Buttercream  and Jam.


Decorate top with melted Chocolate or Chocolate Icing



Tammy Norie     14 February 2008


Piccallilli


2 lbs Pickling Onions

2 Cauliflowers

1 Marrow (or 7 Courgettes)

2 lbs Sugar

1/4 lb Mustard Powder

1/2 oz Turmeric

4 pts Malt Vinegar

1 Large Cup Plain Flour


Peel Onions and cut up Cauliflower and Marrow into small pieces.

Place in salt water and leave overnight.


Bring to the boil in the brine, then strain.

Mix flour, mustard and turmeric to a paste with some of the vinegar.

Add rest of vinegar to the vegetables and heat, carefully adding flour mixture, stirring all the time.

Boil for 2 minutes or until it begins to thicken.


Cool for a while, then put into jars.


Tammy Norie      14 February 2008












Feedback : Contact Tammy Norie at judith.a.kay@me.com