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recipes 2 die 4

Recipes 2 die 4. Easy recipes for everyone. Sunday, 9 March 2008. 6 oz (175g) butter or margarine. 6 oz (175g) soft brown sugar. 9 oz (250g) self-raising flour. 189; tsp mixed spice. 2 tbsp golden syrup. 1 lb (450g) currants. 2 oz (50g) raisins. 4 oz (100g) sultanas. 1 oz (25g) glace cherries, quartered. 4 oz (100g) mixed peel, chopped. 1 lb (450g) almond paste (marzipan). Beaten egg to glaze. Heat the oven to 180 c, 350 f, gas mark 4. Grease and line an 8 inch round cake tin. Allow the cake to cool.

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recipes 2 die 4 | recipes2die4.blogspot.com Reviews

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Recipes 2 die 4. Easy recipes for everyone. Sunday, 9 March 2008. 6 oz (175g) butter or margarine. 6 oz (175g) soft brown sugar. 9 oz (250g) self-raising flour. 189; tsp mixed spice. 2 tbsp golden syrup. 1 lb (450g) currants. 2 oz (50g) raisins. 4 oz (100g) sultanas. 1 oz (25g) glace cherries, quartered. 4 oz (100g) mixed peel, chopped. 1 lb (450g) almond paste (marzipan). Beaten egg to glaze. Heat the oven to 180 c, 350 f, gas mark 4. Grease and line an 8 inch round cake tin. Allow the cake to cool.

<META> KEYWORDS

1 skip to main

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3 simnel cake

4 ingredients

5 3 large eggs

6 pinch of salt

7 5 tbsp milk

8 apricot jam

9 method

10 48 comments

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skip to main,skip to sidebar,simnel cake,ingredients,3 large eggs,pinch of salt,5 tbsp milk,apricot jam,method,48 comments,labels cake,easter,hot cross buns,makes approx 12,for the cross,3 tbsp water,for the glaze,2 tbsp sugar,2 tbsp water,knife,cake,pork

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recipes 2 die 4 | recipes2die4.blogspot.com Reviews

https://recipes2die4.blogspot.com

Recipes 2 die 4. Easy recipes for everyone. Sunday, 9 March 2008. 6 oz (175g) butter or margarine. 6 oz (175g) soft brown sugar. 9 oz (250g) self-raising flour. 189; tsp mixed spice. 2 tbsp golden syrup. 1 lb (450g) currants. 2 oz (50g) raisins. 4 oz (100g) sultanas. 1 oz (25g) glace cherries, quartered. 4 oz (100g) mixed peel, chopped. 1 lb (450g) almond paste (marzipan). Beaten egg to glaze. Heat the oven to 180 c, 350 f, gas mark 4. Grease and line an 8 inch round cake tin. Allow the cake to cool.

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recipes2die4.blogspot.com

1

recipes 2 die 4: Eggless Pancakes

http://recipes2die4.blogspot.com/2008/01/eggless-pancakes.html

Recipes 2 die 4. Easy recipes for everyone. Thursday, 3 January 2008. 1 cup all-purpose flour. 2 teaspoon baking powder. 1 cup whole milk. 1 tablespoon vegetable oil. 1 teaspoon vanilla extract. Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes. Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. We hope you ...

2

recipes 2 die 4: 01/05/07 - 01/06/07

http://recipes2die4.blogspot.com/2007_05_01_archive.html

Recipes 2 die 4. Easy recipes for everyone. Tuesday, 29 May 2007. Serves: 4 - 6. Preparation time: 10 mins. Cooking time: 16 mins. 2 oz (50g) margarine or butter. 1 large onion chopped. 2 tsp tomato puree. 2 tbsp wine vinegar. 1 tbsp lemon juice. 2 tbsp demerara sugar. 2 tsp English mustard. 2 tbsp Worcestershire sauce. 1 tsp clear honey. Pinch of mixed dried herbs. 1 tsp chilli seasoning. Quarter pint (150ml) water. Raise the heat a little, add all the other ingredients and stir well. Monday, 28 May 2007.

3

recipes 2 die 4: Venison Casserole

http://recipes2die4.blogspot.com/2007/07/venison-casserole.html

Recipes 2 die 4. Easy recipes for everyone. Friday, 20 July 2007. Preparation time: 20 min. Cooking time: 2½ hrs. 2 lbs (900g) venison haunch, diced. 2 oz (50g) dripping. 2 onions, chopped. 3 carrots, sliced. 2 oz (50g) bacon, diced. 1 oz (25g) flour. 4 tbsp red wine. 1 pint (600ml) beef stock. In a pan, brown the meat in the dripping. Remove the meat from the pan and keep warm. In the same pan, fry the onions, carrots and bacon with a pinch of sugar to brown them. Posted by Karen and Claire. Sex on the ...

4

recipes 2 die 4: 01/03/08 - 01/04/08

http://recipes2die4.blogspot.com/2008_03_01_archive.html

Recipes 2 die 4. Easy recipes for everyone. Sunday, 9 March 2008. 6 oz (175g) butter or margarine. 6 oz (175g) soft brown sugar. 9 oz (250g) self-raising flour. 189; tsp mixed spice. 2 tbsp golden syrup. 1 lb (450g) currants. 2 oz (50g) raisins. 4 oz (100g) sultanas. 1 oz (25g) glace cherries, quartered. 4 oz (100g) mixed peel, chopped. 1 lb (450g) almond paste (marzipan). Beaten egg to glaze. Heat the oven to 180 c, 350 f, gas mark 4. Grease and line an 8 inch round cake tin. Allow the cake to cool.

5

recipes 2 die 4: Hot Cross Buns

http://recipes2die4.blogspot.com/2008/03/hot-cross-buns.html

Recipes 2 die 4. Easy recipes for everyone. Sunday, 9 March 2008. 2 oz (50g) caster sugar, plus 1 teaspoon. 5 fl oz (150ml) warm water. 1 level tbsp dried yeast. 1 lb (450g) plain flour. 1 level tsp salt. 1 rounded tsp mixed spice. 3 oz (75g) currants. 2 oz (50g) cut mixed peel. 1 ½ - 2 fl oz (40-55ml) warm milk. 1 egg, beaten. 2 oz (50g) melted butter. 4 oz (110g) plain flour. Mix the tsp of caster sugar into the warm water, until dissolved. Add the currants and mixed peel and stir well. Bake the buns f...

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beckadean.com

Uncategorized « I'm Learning to Fry!

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I'm Learning to Fry! Posted by Becka on June 16th, 2010. Steve Ouch’s New Children’s Book. Hobo Mama Reviews is giving away a copy of SteamPotVille by Steve Ouch. This full-color hardcover book is chock full of imaginative photographic collages that combine the ordinary in extraordinary ways. Enter at Hobo Mama Reviews by June 17 for your chance to win! Contest open to U.S., Canada, & England. Posted by Becka on January 10th, 2010. Storing and Freezing Tips. Posted by Becka on January 8th, 2010. United T...

beckadean.com

Restaurant Menu for Sept. 31 thru Oct. 2 « I'm Learning to Fry!

http://www.beckadean.com/2010/08/restaurant-menu-for-sept-31-thru-oct-2

I'm Learning to Fry! Posted by on August 25th, 2010. Restaurant Menu for Sept. 31 thru Oct. 2. Each week our menu changes, this is what we have planned for WEEK ONE! August 31 through September 2. Becka will be cooking some of the entrees on Wednesday and Thursday. Grilled tomato gazpacho with lime-avocado relish- cup $1.50, bowl $2. Mixed Greens Salad with choice of homemade dressing – $1.50. Spicy Asian Chicken Lettuce Wraps with sesame aioli – $3.50. Homemade Pizza of the Day – $4.50. Menu for Sept 7-9.

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Welcome to 3rd Semester! « I'm Learning to Fry!

http://www.beckadean.com/2010/08/welcome-to-3rd-semester

I'm Learning to Fry! Posted by on August 24th, 2010. Welcome to 3rd Semester! We have made it to 3rd semester, well, at least most of us did. Sounds like it will be a lot of fun, and not too terribly difficult. Our restaurant will be open Tuesday through Friday. Each week there will be a different menu for Tuesday through Thursday and then a big buffet each Friday. The food is good and cheap and we need customers! Here is Friday’s menu! Fresh corn risotto croquettes. 8220;Grown-up” mac and cheese.

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Spanish/Mediterranean Buffet on Friday! « I'm Learning to Fry!

http://www.beckadean.com/2010/09/spanishmediterranean-buffet-on-friday

I'm Learning to Fry! Posted by on September 7th, 2010. Spanish/Mediterranean Buffet on Friday! This friday we are having a Spanish and Mediterranean food buffet! I am really excited, lots of stuff new to me! Unfortunately, I will be serving in the dining room, no cooking. But, if you are interested, this is a good time to come, because then I may actually be able to spend some time with you! Grilled flatbread with lemony hummus. Chicken empanadas with chorizo. Grilled lamb skewers with Romesco sauce.

beckadean.com

Entrees « I'm Learning to Fry!

http://www.beckadean.com/entrees

I'm Learning to Fry! Posted by Becka on November 18th, 2009. Blue Cheese Chicken and Smoked Walnut Pasta. Chicken Ginger Noodle Stir-fry. Asian Food Buffet 9/24. Spanish/Mediterranean Buffet on Friday! Menu for Sept 7-9. Restaurant Menu for Sept. 31 thru Oct. 2. Welcome to 3rd Semester! Chef it up yo! For the love of cooking. Recipes 2 die 4. United Taste with Richard Ruben. Whisk, A Food Blog. Asian Food Buffet 9/24. Spanish/Mediterranean Buffet on Friday!

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Tips « I'm Learning to Fry!

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I'm Learning to Fry! Posted by Becka on October 16th, 2009. Here are some things to help you along your way! Making your own pumpkin filling. Also check out information about measurements. Asian Food Buffet 9/24. Spanish/Mediterranean Buffet on Friday! Menu for Sept 7-9. Restaurant Menu for Sept. 31 thru Oct. 2. Welcome to 3rd Semester! Chef it up yo! For the love of cooking. Recipes 2 die 4. United Taste with Richard Ruben. Whisk, A Food Blog. Asian Food Buffet 9/24.

beckadean.com

Hard Crack Sugar Confection « I'm Learning to Fry!

http://www.beckadean.com/2010/03/hard-crack-sugar-confection

I'm Learning to Fry! Posted by on March 18th, 2010. Hard Crack Sugar Confection. There are many areas of candy making, and this one is on the easier side, but takes special care and tools to get it done right. Since the sugar will reach 375F or more, burns are a concern. I would not let children help with this project. This website at Baking911.com. Is a great starter for candy making. A heavy pot (copper, anodized aluminum, cast aluminum or cast iron). Metal fork or spoon. Very large stock pot. When the...

beckadean.com

Bake Shop « I'm Learning to Fry!

http://www.beckadean.com/bakeshop

I'm Learning to Fry! Posted by Becka on October 15th, 2009. Soft Roll Dough Bread. Apple and Fruit Pies. Canned Fruit Pie Filling. Old Fashioned Apple Pie Filling. Asian Food Buffet 9/24. Spanish/Mediterranean Buffet on Friday! Menu for Sept 7-9. Restaurant Menu for Sept. 31 thru Oct. 2. Welcome to 3rd Semester! Chef it up yo! For the love of cooking. Recipes 2 die 4. United Taste with Richard Ruben. Whisk, A Food Blog. Asian Food Buffet 9/24. Spanish/Mediterranean Buffet on Friday!

beckadean.com

Steve Ouch’s New Children’s Book « I'm Learning to Fry!

http://www.beckadean.com/2010/06/steve-ouchs-new-childrens-book

I'm Learning to Fry! Posted by on June 16th, 2010. Steve Ouch’s New Children’s Book. Is giving away a copy of SteamPotVille. This full-color hardcover book is chock full of imaginative photographic collages. That combine the ordinary in extraordinary ways. Enter at Hobo Mama Reviews. For your chance to win! Contest open to U.S., Canada, & England. One Response to “Steve Ouch’s New Children’s Book”. Lauren @ Hobo Mama. June 16, 2010 at 4:10 pm. Thanks so much for the shout-out! It’s a fantastic book.

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recipes 2 die 4

Recipes 2 die 4. Easy recipes for everyone. Sunday, 9 March 2008. 6 oz (175g) butter or margarine. 6 oz (175g) soft brown sugar. 9 oz (250g) self-raising flour. 189; tsp mixed spice. 2 tbsp golden syrup. 1 lb (450g) currants. 2 oz (50g) raisins. 4 oz (100g) sultanas. 1 oz (25g) glace cherries, quartered. 4 oz (100g) mixed peel, chopped. 1 lb (450g) almond paste (marzipan). Beaten egg to glaze. Heat the oven to 180 c, 350 f, gas mark 4. Grease and line an 8 inch round cake tin. Allow the cake to cool.

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