UK Amazon Kindle Forum discussion

The top sticky thread, Karen. If anyone can tell me what the heck a 'cleet' is, I'd be grateful. ;)

Lynne (Tigger's Mum) wrote: "I help with adult illiteracy"

so, it's your fault is it? ;)

Thanks - not sure about cleet though....

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Apple Cake

2 large eggs
1 1/2 cups sugar
2 cups flour
2 tsps baking soda
I tin apple pie filling
1tsp cinnamon

One bowl, one spoon, easy peasy!

Grease and flour a 9 x 13 inch pan and preheat oven 350F

Beat the eggs, add the sugar, beat again. Sift the flour and baking soda into the egg mixture, stir, add the pie filling and cinnamon, stir, dump into pan, stick it in the oven for oh...check it after half an hour or so but it does take a while to bake. I can tell when it's done by the smell. Be sure to stick a toothpick in to be sure, though. If it comes out clean and dry it's ready.
You can ice it with cream cheese icing when it's cool if you like, but it's so moist it's not really necessary.

Salmon Mousse

2 213g tins red salmon bones and skin removed
1 tsp lemon juice
1/2 tsp dried basil
3 tbsp cream cheese
3 tbsp mayonnaise
2 tsp curry powder

Whiz all in a food processor until light and fluffy. Chill before serving.

Serve in croustade cups or on toast points or as a dip with bread sticks.

Thanks for these recipes Mo's varying sized cakes for Christmas is very useful as I have to get a calculator and then I never know how long to cook a smaller or larger sized one.
Re the thread at Amazon he seems to have had a good kicking from the others but just sometimes its hard to resist a sassy answer. I'm keeping my fingers under control in future, Wot a prat!

Lynne (Tigger's Mum) wrote: "Thanks for these recipes Mo's varying sized cakes for Christmas is very useful as I have to get a calculator and then I never know how long to cook a smaller or larger sized one.
Re the thread a..."

But which one is it Lynne? I could do with some lively reading! lol

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Karen, its the New Software update for Kindle Keyboard and the nice man appears about page 6, He also grizzled on the the Amazon announcement but I didn't see that till later.

Off to check it out! I won't resurrect an argument though but will exercise my right to no vote (oooh I've become a troll!!)

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Geoff (G. Robbins) wrote: "Lynne (Tigger's Mum) wrote: "I help with adult illiteracy"

so, it's your fault is it? ;)"

I realised this could have sounded nasty. Sorry. What I meant was that it should perhaps read "I help with adult literacy. Ah well, it seemed amusing to me.

I help with illiteracy in Wales. I'm the one who keeps stealing all the vowels off the signs. ;)

Lynne (Tigger's Mum) wrote: "Karen, its the New Software update for Kindle Keyboard and the nice man appears about page 6, He also grizzled on the the Amazon announcement but I didn't see that till later."

Phew! I've read it now. He obviously doesn't understand what "sic" means! Good job he's left the forum.

Actually Geoff it was perhaps too clever of me as I did mean it as adult illiteracy. Bit obtuse but I was encouraging him to hang himself. I wont do it again. He he he. Got to get my wool washed as I'm going out tonight.
Dont worry Geoff I always understand your sense of humour and I appreciate it.xx

It just dawned on me that Karen could do with a few apple recipes to choose from and perhaps others would like them too, so I've dug out old recipe cards from home. Some of these recipes go back four or five generations. I'm so glad I've dragged them halfway round the world as I've found them to be invaluable. I'll post each recipe separately to make them easier to read.

Wow - thanks Patti!

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Grandmother's Applesauce Cake

1/2 cup + 1 tbsp shortening or margarine
1 cup brown sugar
1 egg beaten
2 cups sifted pastry flour
1 tsp baking soda
3 tbsp cocoa
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1 cup applesauce unsweetened preferred
1 cup chopped raisins, slightly floured

Cream shortening and add sugar gradually, beating until light. Add beaten egg and beat again, add sifted dry ingredients alternately with applesauce and lastly fold in raisins. Bake in loaf or square or cupcakes at 350F.

Do you have one for cider Patti? Lol!

Maple Cream Icing

1 cup brown sugar
3 tbsp milk
1 tbsp butter
Powdered sugar
Vanilla or maple flavouring

Mix sugar, milk and butter in pan, bring to a boil. Remove from heat. Add powdered sugar to make a spreading consistency. Add vanilla or maple flavouring to taste. Spread immediately on cooled cake.

Patti (Pennywise) wrote: "Grandmother's Applesauce Cake

1/2 cup + 1 tbsp shortening or margarine
1 cup brown sugar
1 egg beaten
2 cups sifted pastry flour
1 tsp baking soda
3 tbsp cocoa
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ..."

I love the look of this one!! I make my own apple sauce too so that would be yummy turned into this cake!! I've started baking with splendour (for hubby's diabetes) and it works very well - I put in slightly less than the sugar called for as it seems to be sweeter than sugar!

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I've got a couple of apple recipes that require canning. Would anyone like them? Does anyone 'put down' food anymore?

Is canning the same as our bottling? It's not something that I've done yet but would like to check out. On the other hand, I won't want to use much sugar which of course you would need for preserving. Maybe others on here would be interested though...

Thanks for these Patti, I really appreciate them!

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Splenda is great. It makes almost any recipe suitable for diabetics. Have you been able to find brown sugar substitute, Karen?

Did I ever mention that I was a cook in a care home for seven years before I became a teacher? That's where I learned to do quanity cooking. Nothing so fun as making bacon n egg for 200 people on a Sunday morning.

Wow - no wonder you're good at cooking, lots of practice!!

No, I haven't found a brown sugar substitute but if it's just a little sprinkled on the top of something then I just use the brown sugar itself. I'm always a bit wary of using artificial ingredients but a friend of ours who is dieting had done some research on sweeteners and found that splendour is the most healthy. I've been pleased with it anyway and the apple pies that I made the other day tasted exactly the same as ones cooked with normal sugar! I intended to put them in the freezer to bring out in the winter time - but we've eaten two of them already!!!

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Dave says yes canning and bottling are the same. First time I've ever heard it called bottling. Makes sense, though.

I can dig out cider recipe if you like, Sarah.

Or you can try....

Dandelion Wine

Pick dandelion flower heads enough to fill a gallon pail, slightly packed. Place in a granite kettle and pour over 1 gallon boiling water. Cover, let stand 12 days, stirring every day. Strain off the liquid, add 3 1/2 pounds of sugar and thinly sliced orange and lemon and a few small pieces of ginger root. Boil gently for 20 minutes. When lukewarm, lay a piece of toast on top with 1/4 ounce of yeast spread on. Cover. Let stand two days. Strain, put in gallon glass jug with a cork stopper. Leave for six months or longer.
You may have to watch that stopper, he'll fly off, just put it back on again.

That's verbatim from the recipe card. Cool, eh?

Found this site, Karen.

http://www.splenda.com/products/brown...

Patti (Pennywise) wrote: "Found this site, Karen.

http://www.splenda.com/products/brown..."

Oooh - I haven't seen that in the shops locally, will have to keep my eyes peeled. If I get really desperate I might order it on line. Thanks for the info.

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No, I've never seen it for sale in the UK. It's great stuff. Worth ordering.

I better stop now. My guests will be here in an hour and a half and I need to get beautiful.

Maybe set the table, too....

Have a lovely evening!

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Thanks, darling!

Wow wish I had the dandelion wine recipe earlier in the year,the field behind me was full of the darn things.I cursed them every day,as I know next year my own lawns will be full of them and I don't like to use weedkillers.
Roll on next year!

My recipes are for cooks who don't need handholding, so they consist mostly of photo essays. Here are four photo essays for those who like wholefoods, one-pot meals, peasant food, and a meal you can really get around. Unfortunately, none of them are fast food, even the simple ones taking at least an hour or an hour and a half to cook.

http://coolmainpress.com/andrejutefoo...
or, individually:
http://coolmainpress.com/andrejutefoo...
http://coolmainpress.com/andrejutefoo...
http://coolmainpress.com/andrejutefoo...
http://coolmainpress.com/andrejutefoo...


Enjoy.

I notice Andre that you use the same wine for the sauce as you drink with the meal. I asked my husband to get some 'cooking wine' and he came back with a firm telling off and a more than decent bottle of red, for Daube de Boeuf - I'm glad he went and I'm glad we followed the advice. The "For Cooking Wine" (say it quickly) is a thing of the past.

I've been making apple sauce this morning and will freeze it in batches to make up Patti's gorgeous looking apple cake. I'll have a look at Andre's recipes soon as they sound like the sort of thing that I enjoy cooking.

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Lynne (Tigger's Mum) wrote: "I notice Andre that you use the same wine for the sauce as you drink with the meal. I asked my husband to get some 'cooking wine' and he came back with a firm telling off and a more than decent b..."

For everyday drinking, when everybody isn't trying to prove that their expense account is bigger than the next guy's, for when friends are just standing in my kitchen chatting, I've always liked the robust regional varietals, starting back when you still had to travel to South Africa, South Australia, Chile, and California to taste them, before they became popular. Gradually we started serving them at high days and holidays as well, because my family would complain that even the great Premier Cru were "a bit thin".

So sometimes these days, especially after a high holiday or when we've entertained, we drink the regional varietals we prefer -- and "the cooking wine" for a few days is the one with the expensive label that no one wanted!

@Karen: Mine aren't so much recipes as visual reminders of dishes when you need an idea, and a few tips to make the dishes come out right. I admire all these detailed recipes in this thread, but that's not how I cook. I just walk into the kitchen, mine or anyone else's, and check what's in the baskets and the fridge and the cupboards, put some of it on top of the counter, and start cooking with what I find. I never measure anything. If the dish crashes, too bad -- takeout is also an adventure once or twice a year. I just make it better next time, until I get it right, then I start the subtle variations. The dishes in those four photo essays are the ones my family calls for again and again, which is how I know they work, when my wife buys the ingredients specifically for one of them and tells me that's what I'm cooking on Friday or whenever.

I made my first ever apple pie tonight! Well, I think it was the first, my memory's not so good now...

Fab, Susan! Is it delicious?

Susan wrote: "I made my first ever apple pie tonight! Well, I think it was the first, my memory's not so good now..."

Yum!

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Yep, pie was a success, but weight up half a pound!

Oops!

Patti,
When we lived in the UK we used to pick the dandelions on St Georges Day, the traditional day to pick the heads for wine making, and Noon was the time. Wine making was a hobby for me as I had over 30 demijohns on the go all the time, from dandelions through to potatoes & blackberries. I thought of taking it up again in Oz, but the local grape wine is cheaper and all I do is pay about a £1.00 to £3.00 for good scoffing everyday wine. Must admit I do miss the effort of making my own - the dandelion & potato was always good. Had to be careful with the spud wine as a mistake could make it a little poisonous.
Not sure about today but in the 70's Ribena was pure blackcurrent and you could make wine out of liquid. So of course I tried. I bottled my effort a little too early, and left it in the roof - until my wife screamed one day that someone had died, and they were dripping blood throught the ceiling - my effort had exploded and it was the Ribena wine.
Can't win them all . . .
Geoff

Lmao! Your house must have smelled interesting for weeks, Geoff!

My hubby worked in Saudi for about ten years. It's dry, of course, so all the expats would make their own wine and beer. Dave said the supermarkets would have an aisle containing all the necessary kit all conveniently placed.

I made wine for years too, and I liked them on the dry side. I found that wines made with commercial juice (like Ribena) could be over sweet when fermented out. They use artificial sweeteners in everything!

I made loads of wine last year and we still have about 20 demijohns in the garage. The trouble is that I found that I enjoyed making it more than I did drinking it! So I haven't made any this year - it will take a while to work through what we've got already. We need another forum party and then you can all drink it for me - it's very potent though!

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Sounds good to me!

A pedalpal is always making us stop to pick elderflowers for her, and she hands out bottles of elderflower champagne, which is good, but the one I love is the elderflower cordial she makes. A few evenings ago I invented a drink:

One part elderflower cordial
One part white sweet vermouth
Three parts unpalatable real lemonade

The unpalatable real lemonade was made with real lemons in Sicily and bought from Lidl; too sour to drink for pleasure, but superb in the drink above, where the elderflower and the vermouth both take the edge off it, and the elderflower and the spices in the vermouth subtly enhance each other.

Or maybe I just have a sweet tooth!

That sounds delicious Andre.

Very refreshing, with the complementary tastes, but probably fattening as 40% of it is distilled fruit sugar.

Jute's First Law:
If it tastes that good, it's bound to be bad for you.

How can we have not posted here in such a long time???

I have a bread pudding in the oven and it smells heavenly. :)

I'll be making a carrot cake in a couple of weeks which is just divine so i can post the recipe here if anyone is interested (doesnt matter that i stole it from the Humming Bird Bakery does it?)