Coffee and Walnut Cake

Book club is tonight and I remembered that I promised one of the members a recipe for Coffee Walnut Cake.  I can't find the original recipe, but I tried this one out at the weekend and it is a winner.  Very easy to make, moist and delicious.
I think the recipe came from a Parish Magazine in a cottage we rented 32 years ago!  My son was little and my daughter had not been born. I remember sitting contentedly and copying out several recipes. The original was called "Bradworthy Coffee Walnut Cake".  This one is "Coffee and Walnut Traybake" and it only varies slightly.  I think it would make a very good layer cake as well as a traybake, but I made a traybake so I could use half on Sunday for company and take half to Book Club this evening. The hostess will have her own dessert for us, but she can keep this for visitors. It's always nice to have a sample of what you might make.

Ingredients:
8 ounces of soft margarine (Stork or Flora)
4 ounces of soft, light brown sugar
4 ounces of caster sugar
10 oz of self raising flour
2 teaspoons of baking powder
4 eggs
1 teaspoon Vanilla essence
2 Tablespoons milk
2 Tablespoons strong coffee
3 unces chopped walnuts (I used more.)

Icing
3 ounces of butter
8 ounces of sifted icing sugar
2 teaspoons milk
2 teaspoons strong coffee
walnut halves

Method:
Cake:
Cream the margarine and sugar.
Add the eggs, one at a time and beat well.
Sift the flour and baking powder.
Fold in the flour, milk and coffee.
Add the walnuts.
Bake in a greased, line tray 8" x 11" for 25 to 30 minutes. at 180 C/350F.  (My fan oven is very fast so mine was done after 25 minutes. Test for doneness by pressing the top.  If it springs back, it is done.
Leave the cake to cool on a rack.

Icing:
Melt the butter in a milk pan.
Add the liquids and then the sifted icing sugar.
The mixture should be smooth and easy to spread.  If it is too liquid, add a little more icing sugar.

While the icing is warm, spread over the  cooled cake and then place walnut halves so each piece of cake will have one.

The first half of the cake did not last long.  Let's see what happens to the second half.

Disappearing Ice Box Cookies

Make these and watch them disappear.

I grew up calling these ice box cookies because it was what my mother always said.  She probably was referring to the days when they had an ice box and not a fridge.  I love the term.  The old-fashioned image fits these cookies perfectly.  I also love the fact that they remind me of being in the kitchen with my mother. I think, growing up, that I was more or less attached to her side. I have so many memories of standing beside her 'helping her cook'. We always made these for Christmas, along with half a dozen other recipes, to serve to guests and to give as gifts.

Nowadays they are called refrigerator cookies because they need to chill before they can be sliced and baked. The dough keeps well in the freezer and can be sliced straight from there as well and then thawed a little and baked. They can also be frozen after they are baked. My sister-in-law assures me that her youngest daughter still likes them best frozen and that solved the mystery of why they disappeared from the freezer.

I call them disappearing because when I made them recently, any that were put out disappeared in minutes.  No one can eat just one.  Because they are small, people generally eat four or five at a time.

The recipe is simple and can be made with many variations.  The ones above are made with chopped almonds (which I had in the cupboard).  I have made them with ground hazelnuts (delicious!) and with chopped pecans or walnuts (my favourites).  I have also divided the dough into two parts and mixed melted chocolate in one half, then rolled them out into two rectangles, laid one on the other and then rolled them up and cut out 'pinwheels'.  The book suggests a variation with orange zest and 1/2 cup coconut, but I have not tried these. The recipe comes from 'Modern Approach to Everyday Cooking' published by the American Dairy Association sometime in the 1960s. There must be many similar recipes online.

Slicing the chilled dough.

Here's how to make them:

Ingredients
1/2 cup (4 oz) softened butter
1/2 cup firmly packed light brown sugar.
3/4 cup sugar
1 egg
1 teaspoon vanilla essence
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped nuts




Method:

Cream the butter and gradually add the sugars.
Beat in eggs and vanilla.
Sift together flour, baking powder and salt.
Add  nuts and stir.
On parchment paper, form dough into rolls about 1" in diameter, then roll up the dough inside the parchment to keep the shape.
Chill several hours or overnight.
Cut rolls into 1/8" slices and place on greased baking sheets or parchment paper.
Bake 8 0 10 minutes at 400 F or 200 C.
Place on wire rack and hide if you don't want them all eaten immediately.

See what I mean?

Making a Wearable Toile (Muslin)

My wearable toile,
made from a Batik cotton,

Aa long time ago, when I was sewing for other people, I learned the hard way that when I want to cut out something from really good fabric, it is important to make a toile. It allows me to asses the style and shape and, most importantly, the fit. This also applies to things I make for myself. Normally I would make a toile out of muslin or plain white fabric. This is important if you are making something complicated as you are not distracted by the fabric, but by making a simple, wearable toile, I can do all those things and have something useful at the end of the process. This pretty fabric has been in my stash for several years.  I had always intended to make it into a top and now I have done just that.

What I learned from this toile is that the neckline is too wide and the sleeves are a little too short.  I was also not happy with the narrow hems and the finish of the neckline, for which I used bias binding. (Just call me Mrs Fussy.) So I intend to make another wearable toile (start to finish it only takes about two hours, and I am slow) and get the finish absolutely correct before I make the final garment.  The joy of this is that I will have TWO new tops for summer and who wouldn't be happy about that.

For the my next toile, I will add one inch to the sleeves (otherwise, I might distort the fit) and cut a proper facing for the neck.  Watch this space to see my progress.

The fabric I want to use eventually is a beautiful ivory polyester crepe from Minerva Crafts.  I want something classic and packable that will look good under a jacket for my trip to Russia in May so I better get cracking on the second toile today!

This is the original pattern.  Simple, but effective.

Three Ways to Copy Multi-sized Patterns

This great little pattern would suit a variety of ages
and sizes.

Back in the day when you bought a pattern, you bought it in your own size and there was only that one size in the envelope. Today,  most patterns come in multiple sizes. Many, like the one on the left, would suit a variety of ages. However, once you have cut it out in your size, there is no going back.  All you have left is scraps with the edges of the larger sizes printed on them.  Any smaller sizes are printed inside the one you have cut out and you can't really use them as you will destroy the one you want.
Occasionally, you will want to use the other sizes as well. This top would suit my daughter and I know several people who might like to make it. If you are making children's clothes, you may want to use the larger sizes later. For my sewing club, I made three patterns for pyjama bottoms - small, medium and large and we had a pyjama-making session.



It's really not difficult to copy out the sizes and get maximum value from the outlay on your pattern.
Here are three different ways to do it.

Tracing:
This is the cheapest and easiest way to copy a pattern and would even work on Burda patterns.  On Burda patterns, though, I would add an extra step - use a felt tip pen to draw around your size.  Otherwise, you may find it hard to identify which lines to trace.
What you need:
Your pattern, a soft pencil, a ruler, pins or sello tape, scissors and some greaseproof paper.

A pattern spanning sizes 10 to 22.

Greaseproof paper is very good - sturdy, transparent and will probably last longer than the original paper.
Begin by laying out your pattern and securing the greaseproof paper over it. I used a few pins, but you could use a bit of sellotape.
I carefully traced over the pattern lines, using a ruler where necessary. ( The dressmaker's curves were not really useful on this pattern, but may suit another one. They go back to my pattern making days and were definitely useful then.)
Cut out your pattern and label it. Don't forget the notches, darts, straight grain line and markings like 'cut on fold' and the pattern number and size.
Proceed to next size. I traced sizes 10 to 16.

Covering the pattern with greaseproof paper.

Tools for tracing.

The second method:
What you need:
Large sheets of paper. I used the A2 paper from my husband's whiteboard. You could use newsprint (cheap, unprinted paper) or even newspaper although you would need to ensure the ink did not harm your fabric.

Cut out the largest size that you want to copy.  Lay it on the paper and pin it just like fabric.  Cut around the pattern and label it with straight grain line, notches, darts 'cut on fold' line pattern number and size. Continue with each smaller consecutive size taking care where pattern sizes overlap.

Cutting out the pattern and then the copy on paper.

The third method: Tracing the pattern.

What you need: 

You will need large paper again and a tracing wheel and dressmaker's carbon paper.

Sandwich the pattern, carbon paper (carbon side down) and paper and secure with pins.

You may need to put a few layers of newspaper underneath to allow the tracing wheel to do its work.

Trace around the pattern including markings and notches. Then cut out the pattern and label it.

Dressmaker's carbon paper and a tracing wheel.

Using the tracing wheel and dark dressmaker's carbon paper.

The traced pattern.

The shell top ready to cut out in my size.

Salmon, Leek and Spinach Tart

Salmon, Leek and Spinach Tart

As Nigella Lawson says, 'It's not meant to be restaurant quality, it's meant to look homemade.' and this tart does look homemade, but that is part of its charm.

Last week was a friend's birthday and to celebrate we had a little dinner party here.  She does not eat meat, and not everyone can arrive on time.  Two of my guests have young children and cannot get here until the little ones are safely tucked into bed.  So the menu had to be one that could be kept at room temperature and not be spoiled.  I wanted an easy option and something that could be cooked in advance. I like to be part of the fun, not stuck in the kitchen once guests arrive. This tart was perfect. It was done an hour ahead and we had drinks and nibbles until everyone was here and ready to eat.

I served the tart with roasted tomatoes and a Salade Nicoise, which consisted of Little Gem and Cos lettuce, new potatoes, spring onions, French beans,and avocado.
The cake was a lemon sponge filled with lemon curd and topped with lemon icing.  I served it with vanilla ice cream.
It was a pretty meal, enjoyed by everyone and the 'birthday girl', who usually hosts the birthdays, was delighted.

Here's how to make the tart. It looks complicated, but it is not.
For an even easier option, you could used tinned salmon.

Ingredients:
1 package pre-rolled shortcrust pastry
( You can make your own, but I went for the easy option.)
2 fillets of salmon.
1 leek, washed, split lengthways and chopped.
1/2 packet of baby spinach. (The rest can go in the salad.)
2 eggs
5 oz cream or creme fraiche
10 oz milk
1/2 cup grated Cheddar.
salt and pepper
a little dash of nutmeg or cayenne pepper (optional)

Method:
Fit the pastry to the tart tin.
Put in the fridge for 10 minutes.  This seems to prevent it shrinking.
Brush with a little egg mixed with water.
Blind bake at 200 C for 10 minutes.

While the pastry is in the fridge, put the salmon fillets in a piece of foil, add salt and pepper and a little white wine or lemon juice.
Wrap the foil loosely, ensuring the juices will not escape.
Bake at 180 F for 10 minutes.
Remove from oven, open the foil and allow the salmon to cool enough so you can handle it,
Gently flake the salmon and remove the skin.

Put chopped leeks in a frying pan and saute gently in oil and butter for five minutes to soften.

When the pastry shell has been baked, layer the leeks in the bottom, then the flaked salmon, then the spinach and finally the cheese.

In a small bowl, whisk the two eggs, cream and milk and add seasoning,
Pour the mixture over the salmon, leeks and spinach and put in the oven.
Bake for approximately 25 minutes at 180 F. Keep your eye on it near the end so it doesn't go too brown.
Test the centre with a skewer to see if it is set.
Remove from oven.  Remember that it will continue to cook while it is warm (a bit like scrambled eggs).

Let it cool to room temperature and serve.

Bran Fruit Loaf - A Fun Way to Eat Bran and it's also Egg Free.

Bran Fruit Loaf. Delicious with Butter.

If you feel you are missing fibre in your diet, bran is probably the answer, but if like me, you don't like cereal in the morning, or you find bran too tasteless on its own, you might want to try this.  It's a recipe I got an All-Bran packet in the 80s and I hadn't made it for years, but I remembered that it is quite tasty. It's also eggless.









Bran Fruit Loaf is very simple to do and does not require much equipment. Just as well as I can't lift my mixer at the moment.
I altered the original recipe to make it more interesting and I will show both versions below.

Ingredients:
4 oz (100 g) Bran
5 oz sugar (125g)
10 oz (275 g)mixed dried fruit
1/4 pt milk (1/2 cup)
4 oz Self Raising flout (100 g)

Put the bran, sugar, dried fruit into a basin and mix them well together.
Stir in milk and leave to stand for 30 minutes.
Stir in the flour and pour the mixture into a greased 2 lb loaf tin.
Bake at 350 F or 180 C for about one hour.
Turn out onto a rack and allow to cool.
Cut into slices and serve with butter.

My versions:
I used 3 oz sultanas, 3 oz glace cherries, one Tablespoon mixed peel and some chopped walnuts.
I baked it for about 45 minutes, but it could have baked a little longer.
Delicious.

How to Un-shrink a Sweater

Cardigan back to normal size.

At the weekend I did a terrible thing.  I inadvertently put my favourite cardigan in the washer and dryer.  I normally put it in a wool wash and air dry it. Although it is viscose and elastane, it came out two sizes smaller. It was destined for the charity shop but a friend suggested I look online to see if it could be fixed.  I found the solution on this site:
www.onegoodthingbyjillee.com/.
It worked! I plan to try it with something else now.


Here's what to do.
Put a small amount of fabric conditioner in a plastic bowl and fill it with cool water.
Immerse the cardigan and leave it in this solution for 30 minutes.  This allows the fibres to relax.
Do not rinse.
Roll it in a towel to take away excess moisture.
Spread it out and gently stretch it back to its original shape, if necessary. (I drew around another 
similar cardigan and used the template to check but mine had reverted to its original shape.)
Spread it out  on a clean, dry towel and allow to dry. This will take a day or so, but it's worth it.
Gently press it if necessary.
( If you are dealing with a wool sweater, you may have to stretch and pin it when it is still wet and
then press it with a damp cloth when it is dry.)