October 29, 2016 / Lyn Jones / 0 Comments
Honey makes this a rich colour and delicious!
3 eggs
pinch salt
1/2 cup honey (8 dess’ns)
300 ml thickened cream
1 tsp vanilla
1.Beat the eggs & salt until light and fluffy.
2.Put honey in a small saucepan and boil for 2 minutes. Stir into egg mixture while hot, then beat.
3.Whip the cream with the vanilla in a large bowl. Fold the egg mixture into the cream.
4.Pour into a suitable freezing tray and freeze only for under 2 hours.
5.Okay to eat on first freezing but will become too hard if frozen more than 2 hours. You can beat it again with an egg beater just before it freezes solid. At this stage you can add fruit.
October 29, 2016 / Lyn Jones / 0 Comments
makes 1 loaf
3 cups plain flour plus 3 Tablespoons
2 Tab melted butter
1 Tab sugar
1 cup grated cheddar cheese
45gr sachet dried yeast
2 cups All-Bran
1 tsp salt
1/2 tsp dried marjoram
1 tsp dried thyme
1 cup milk
1/2 cup warm water
1.Blend together 3 Tab of flour with butter & flavourings (salt & herbs) over medium heat. Gradually add milk and bring to boil, stirring constantly. Add the cheese, stirring until melted. Cool mixture until lukewarm.
2.Soften yeast & bran in warm water and add to ‘sauce’ mixture. Gradually blend in rest of flour and knead until smooth.
3.Place in a clean bowl, grease the top with margarine and cover with a damp cloth. When it rises to double the size, punch and shape it.
4.Bake in a greased bread tin at moderately hot oven 190 degree C for 35 mins until golden.