No Bake Cakes...

.... to be made at the front of church during all age worship!

Thanks to Rev Helen and friends.


Chocolate Biscuit Cakes

Ingredients

115g + 30g Melted Chocolate Butter
85g Golden Syrup
230g Melted Chocolate
60g Raisins
400g Digestive Biscuits.

Instructions

Mix the butter, syrup and raisins.
Add the crushed digestive biscuits and stir well.
Spoon the mixture into the cake cases.
Press down gently and then spread melted chocolate over the top.
Leave to cool and when hard......
EAT!



Rice Crispy Cakes

Ingredients

Rice Crispies
300g Melted Chocolate
100-200g Mini-Marshmallows
White & Pink Sprinkles
Chocolate Crispie Sprinkles

Instructions

Mix the chocolate, marshmallows and enough rice crispies to make a firm mixture.
Spoon the mixture into the cake cases.
Press down gently and then add sprinkles.
Leave to cool and when hard......
EAT!



Rocky Road Cakes

Ingredients

Crushed Digestive Biscuits
200g Melted White Chocolate
100g Mini-Marshmallows
100g Maltezers
Chocolate Spaghetti Sprinkles

Instructions

Mix the chocolate, marshmallows and maltezers.
Add sufficient crushed biscuit to make a firm mixture.
Spoon into the cake cases and press down gently.
Sprinkle on the chocolate spaghetti.
Leave to cool and when hard......
EAT!

Shortcrust Pastry

6oz margarine. (3/3 with lard)
6oz plain flour
6oz self-raising flour
Healthy pinch of salt
4tbsp water

Put all the dry ingredients in a food processor and add the water to make it come together.
Can put in the fridge for 30 minutes to get other ingredient ready but not crucial.
The roll out and use.

Most pies cook at 180C for 30-40 minutes.

Honeycomb

10 minutes preparation 10 minutes cook time

4tbsp golden syrup
1tbsp water
200g caster sugar
3tsp bicarbonate of soda


1) grease and line a 20cm square cake tin
2) in a large pan heat syrup and sugar- being to the boil then simmer on low heat for 5-10mins. Test the mix by dropping a little into the cold water - if it becomes brittle it's ready
3) remove the pan from the heat and add the bicarbonate of soda. Mix it quickly as it will foam up instantly.
4) pour immediately into cake tin. Leave to set at room temperature then break into bite sized chunks

Slow Cooker Recipes

http://www.bbcgoodfood.com/recipes/1977653/thai-beef-curry 

http://www.bbcgoodfood.com/recipes/2637/chicken-and-red-wine-casserole-with-herby-dumpling

http://www.bbcgoodfood.com/recipes/12841/braised-pork-with-plums

http://www.bbcgoodfood.com/recipes/1944/turkish-lamb-pilau

http://www.bbcgoodfood.com/recipes/12125/prawn-pea-and-tomato-curry

http://www.bbcgoodfood.com/recipes/4535/peach-and-almond-crunch-

http://www.bbcgoodfood.com/recipes/4680/spiced-poached-pears-in-chocolate-sauce

http://www.bbcgoodfood.com/recipes/784637/selfsaucing-jaffa-pudding

Chocolate & coffee truffle pots

• 200g dark chocolate
• 100ml strong coffee
• 4 tbsp favourite spirit, such as rum, brandy , Disaronno
• 400ml double cream
• 2 tbsp golden caster sugar
• cocoa powder , to serve

1. Break the chocolate into small chunks and tip into a bowl with the coffee and alcohol. Bring 250ml of the cream to the boil, then pour over the chocolate mixture and stir until the chocolate has melted and the mixture is smooth. Divide the mix between 6 coffee cups and leave to set overnight in the fridge.
2. To serve, whip the remaining cream with the sugar until just set. Spoon the cream onto the chocolate pots and serve dusted with cocoa powder so each cup looks like a cappuccino.

Per serving

543 kcalories, protein 3.0g, carbohydrate 28.0g, fat 45.0 g, saturated fat 25.0g, fibre 1.0g, sugar 27.0g, salt 0.04 g

Recipe from Good Food magazine, December 2007.

Chicken with tarragon cream sauce

Ingredients

• 4 breast of chicken
• 1 tbsp runny honey
• vegetable oil
• salt and black pepper

For the sauce

• 75ml/2½fl oz medium dry white wine
• 150ml/5fl oz chicken stock
• 2 sprigs tarragon
• 150ml/5fl oz double cream
• 2 tbsp chopped tarragon

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
2. In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
3. Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
4. Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
5. Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
6. Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
7. Adjust the seasoning and serve spooned over the chicken.
   
   
   c/o The Beeb.  Thanks.

Tiramisu

• An 8" square dish
• 500g mascapone cheese
• 1 can condensed milk
• 1 pack trifle sponges
• Half & half mixture of strong coffee and Marsala (or sherry)
• Cocoa powder

1. Beat the milk and cheese together until firm.
2. Cut sponges in half (depth-wise) and use half of them to layer the bottom of the dish.
3. Pour over enough liquid to soak.
4. Cover with half of the cheese mix.
5. Sift over with cocoa powder.
6. Repeat

Enjoy

And please suggest any details I am planning on adding but haven't got round to yet.  Thanks.  :-)