| Time for something.............sweet! |
| Pigletts Coconut Ice Ingredients 4 Cups Of Icing Sugar 100g/ 4 oz of Butter 1/3 Cup Of Milk 1 & 1/2 Cups Of Coconut 1 Teaspoon of Vanilla Essence A Few Drops Of Red Food Colouring 1. Grease and line a 20cm/8 inch square baking tin 2. Cut the butter into 6 peices or more and then put them into a large saucepan 3. Melt the butter and when its fully melted you need to sift the icing sugar over the top 4.. Pour over the milk and stir thoroughly 5 Cook slowly on a low simmer until the ingrediants starts to bubble 6. Add the coconut and the vinilla essence and stir with a wooden spoon 7.. Take your baking tin and spread half the mixture evenly on the bottom 8. Now add a few drops of red food coulouring to the rest of the mixture in the saucepan 9. Add the rest of the mixture as a top layer to the mix in the baking tin and speard evenly 10. Put in the fridge for 1 hour until hard 11. When set cut into small squares and enjoy! |
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| Pooh's Honey Nut Biscuit Ingredients 100g/4oz of Ground Almonds 100g/4oz of Ground Hazlenuts 2 Table Spoons of Honey 250g/9oz Of Caster Sugar 50g/2ox of Candied Peel (Chopped) 2 Egg Whites For The Iceing 4 table spoons of Icing Sugar 1 table spoon of lemon juice 1. You need a large mixing bowl and mix together the nuts, honey, sugar, peel and egg whites 2.. Knead into a dough and leave to rest in a cool place for half an hour 3. Preheat oven to 170c, 325f, gas mark 3 and lightly butter and flour 3-4 baking sheets, depending on how big or how many biscuits you would like to make 4. Dust your work space with flour and trun the dough, and role out until its about 1/4 inch thick. Cut out the shapes you would like your biscuit to be and lay then evenly on the baking tray. Make sure they are spaced well apart. 5. Bake in the oven for 20-25 mins 6. In another bowl mix the ingrediants for the icing and use to cover the biscuits while they are still warm 7. Make sure the biscuits are completly cool before you eat them! |
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| Eeyors Butterfly Cakes Ingredients 110g/4oz Of Softened Butter 110g/4oz Of Caster Sugar 2 Eggs 110g/4oz Of Sifted Self Raisng Flour 1. Cream the butter and sugar together until light and fluffy, beat in the eggs one at a time adding 1tabel spoon of flour with each one. 2. Gently fold in the remaining flour with a metal spoon 3. You need 18 cake cases, then spoon in equal amounts of mixture in each case. and place the cases on an ungreased baking tray 4. Bake in the oven atr 190c/375f gas mark 5 for 20-25 mins, or until well risen, golden and firm 5. Cool on a wire cooling rack 6. To make the butterflys, cut a slice off the top of each cake. Cut the slices in half for wings. Place a little butter cream on the top of each cake. Place the half slices onto the icing to create wings, then dust lightly with sifted iceing sugar. |
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