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Ingredients:4 OZ MARGARINE
5 OZ BROWN SUGAR
12 OZ SHORTCRUST PASTRY
2 LB ORCHARD FRUITS
SUGAR FOR SPRINKLING
Method:
Take a family sized pie dish and line wellwith margarine and then coat thickly with
brown sugar. Make shortcrust pastry and
line the coated pie dish with it. Fill the
dish with fruit like apples or plums. Coer
the fruit with sugar and 2-3 tablespoons
of water. Top with pastry, making sure it
is sealed around the edges. Sprinkle with
sugar and bake in the oen at 180C, 350F,Ga ma 4 25 - 30 mt th t
is cooked, turn the oen up to brown the
pastry. Once cooked remoe from the oen
and place upside down on sering tray it
h at th t.
Beatties Upside Down Toffee Pudding
We know that skilled help with personal carefrom a familiar face can make a hugedifference to how people feel
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Method:
1. Oen temp 150C, 300F, Gas mark 2.
2. Pa th at ga, taa, m a
into a fairly large saucepan. Bring slowly to the boil,
gvg th ga a m t mt.
3. A t t , th a th -ag
and the egg to the boiled miture.
4. Mx tgth thghy a p t a .
Place in pre-heated oen for about 75-90 minutes.
A t t th .
Kaths Boiled Fruit CakeIngredients:
8 OZ CASTER SUGAR
4 OZ SULTANAS
PINT MILK
4 OZ BUTTER
10 oz selfrAisinG flour
1 TSP MIxED SPICE
1 EGG
LINED 2LB LOAF TIN
We know our therapies team can perform miracles.With both the professional and personal skills to reallymotivate our clients, they inspire them to achieve whatcan seem impossible
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Webelieveintheimportanceofunderstandingeachindividualfully,andwehavetheexpertisetodeliverthecareolderpeopleneedandcho
ose
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Lisas Lemon Drizzle CakeIngredients:
8 OZ BUTTER
8 OZ CASTER SUGAR
10 OZ SELF RAISING FLOUR
2 TSPS BAKING POWDER
4 EGGS
4 TBLSPS MILK
FINELY GRATED ZEST OF 2 LEMONS
Topping:
6 OZ GRANULATED SUGAR
JUICE OF 2 LEMONS
How to make:
Ga a a 12 x 9 x 1.5 . Pt a th
gt a ag a at
. T th mxt t th , v th
top. Bake in middle of preheated oen, 170C,
325f, Ga Ma 3 35 - 40 mt th
sponge springs back when pressed lightly with
g.
lav th a mt, th pa
on a wire rack to cool.
To make the crunchy topping, mi sugar
and lemon juice in a bowl to gie a runny
consistency, pour this oer the tray bake whileit is just warm. Cut into suares when cold.
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Joans
Blackcurrant PieIngredients:SHORTCRUST PASTRYBLACKCURRANTS
SUGAR
To sere:
CLOTTED CREAM
How to make:
Line a large plate with shortcrust pastry - made
with lard and pinch of salt. I used to collect
blackcurrants from the hedgerows which were
abundant in those days. Wash fruit, place oer
the pastry and sprinkle with a dash of sugar.
Place a pastry lid oer the fruit and crimp the
pastry, making sure your hands are cold. Place
the prepared dish in the oen at a medium
heat for appro 25 minutes.
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Ingredients:
12 OZ SELF RAISING FLOUR
1 TEASPOON OF BAKING POWDER
1 TEASPOON OF CINNAMON
1 TEASPOON OF MIxED SPICE
6 OZ SOFT MARGARINE
6 oz suGAr cAsTer or brown
2 EGGS23 TAblesPoons of Milk
8 OZ DRIED FRUIT
Method:
s th , ag p, a mx p
into a large bowl. Rub in the margarine, add the
sugar and fruit and mi together.
A th at gg a m mPut the miture into a greased and lined 8
h a a 1 h a 30 mt at
180C, 350F, Gas mark 4.
Marys Fruit Cake
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Joyce
We have 18 care homes across the county. We have avast amount of experience of caring for people in ourhomes, and were likely to have a home near you10
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Joyces Carrot Cake
Ingredients:
8 OZ BUTTER
8 OZ LIGHT BROWN SOFT SUGAR
4 eGGs sePArATed
1 TABLESPOON LEMON JUICE
6 OZ SELF RAISING FLOUR
1 TEASPOON BAKING POWDER
2 OZ GROUND ALMONDS4 OZ CHOPPED WALNUTS
12 OZ YOUNG CARROTS, PEELED AND GRATED
FINELY GRATED RIND OF AN ORANGE
Topping if liked:
8OZ CREAM CHEESE
2 TEASPOONS OF CLEAR HONEY
CHOPPED WALNUTS TO DECORATE
Cake Method:
Ga a a 8 h a . cam tgth th
a ga pa a y. bat th gg
y, th ag a m j. s th
a ag p, a th th g
am a hpp at. wh th gg ht
, th a mxt th th at. P t
th a h th t ghty.
Bake for 1 hour and 30 minutes at 180C, 350F or Gas
ma 4 (v th a a h th a gg
too brown). Test the cake to make sure it is thoroughly
cooked. Leae to cool slightly then turn out on a wire rack
to cool.
Topping Method:Beat together the cream cheese and honey and swirl it
oer the cake. Top with walnuts.
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Method:1/ Whisk together the egg yolks and sugar
a ag th a pa. wh
in the melted chocolate and 1 tablespoon
of boiling water.
2/ In a separate bowl whisk the egg whites
. ug a ag mta p,
the egg whites into the chocolate miture.
Thelmas Chocolate RouladeIngredients:5 LARGE EGGS SEPARATED
5 OZ SUGAR
6 OZ PLAIN CHOCOLATE, MELTEDSUGAR FOR SPRINKLING
Filling:
300ML DOUBLE CREAM
4 OZ PLAIN CHOCOLATE, MELTED (opa)
2 CAPFULS OF DARK RUM (opa)
3/ Pour the miture into a greased and lined(pahmt pap) , gty g
th t a th mxt t ah th
corners. Bake in a pre-heated oen at 180C,
350f, Ga ma 4 20-25 mt
a jt m t th th.
4/ Sprinkle a large sheet of greaseproof or
parchment paper with caster sugar and inert
th a t t. P th g pap acoer the roulade with a clean, damp tea towel.
Leae to cool.
5/ whp th am y pag, th
using, fold in the rum and melted chocolate.
Spread oer the cold roulade and roll up from
one short end. Dust thickly with either icing
sugar or cocoa powder and decorate with
chocolate curls. Refrigerate for a couple ofh m.
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Method:
1/ Take 1 loaf of medium sliced white
a. b th a a t t
triangles. Arrange eenly and oerlap the
triangles in a pie dish.
2/ Beat 2 large eggs together with 400ml of
milk (or cream was nice if you could get it)
add one ounce of sugar. Pour miture oerbread (make sure its een). Stand pudding
to rest for an hour.
3/ Sprinkle mied fruit oer the top and
y gat tmg v pg a pa
in oen on a medium heat for an hour or
tppg g . sv ht.
Nancys Bread &Butter Pudding
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Method:
1/Cream together 4oz margarine and 4oz
ga ght a y.
2/Beat in 2 eggs adding 1 tablespoon
. f 4 hma ,
2 tablespoons of baking powder and 2
mashed bananas.
3/Spread the miture into a lined 8 inchha a p th hpp
walnuts.
4/ Bake in a preheated oen 190C, 375F,
Ga ma 5 20-25 mt t pg
a, a t th 2 mt,
then turn out and cut into slices.
Fredas Banana & Walnut Slices
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Method:
Set the oen to 180C, 350F, Gas mark 4.
cam th at tgth . A th
ga a at th mxt ght
a y. Mx th aaa, ha at a
m. A th gg at a m, ag
a ah a.
Mx th h, a at tgth
then fold into the banana miture. Turn
th mxt t th ppa a
bake just aboe the centre of the oen for
a h a 10 mt .
lav th a t th 10
minutes. Turn out to cool completely.
Shiralees Plantain Cherry Loaf
Ingredients:
2 OZ MARGARINE/BUTTER
2 OZ LARD
6 OZ CASTER SUGAR
2 MEDIUM BANANAS, MASHED
2 lArGe eGGs size 2
8 OZ SELF RAISING FLOUR
LEvEL TEASPOON OF SALT2 OZ GLACE CHERRIES, qUARTERED
(2 a , ga a th a )
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Method:
r th at t th a a th
dates, sugar and nuts. Dissole the
baking powder and bicarbonate of soda
in the milk and mi well with the egg.
Add the dry ingredients, adding more
m ay t gv a ppgty. Pt t a a a
bake for appro 1 hour at 180C, 350F,
Gas mark 4.
Margarets Date LoafIngredients:
6 OZ PLAIN FLOUR3 OZ MARGARINE
3 OZ SUGAR
6 OZ CHOPPED DATES
2 OZ CHOPPED NUTS
1 TEASPOON OF BAKING POWDER
1 TEASPOON OF BICARBONATE OF SODA
PINT OF MILK
1 EGG
Weallwishwehadmorehoursinthe
dayandourdomesticassistantsgiveour
clientsjustthat-theopportunitytodo
somethingthattheyreallywanttodo
whileourteamtakescareofsomeofthe
day-to-daychores
Margaret
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Method:
sv tgth , at, p a a.
Rub in margarine and add sugar. Slightly
am th yp . P th q
syrup onto the other ingredients and
work in thoroughly. Roll into balls leaing
enough space for them to spread. Bakefor ten minutes near top of the oen at
190C, 375F, Gas mark 5 (I think) but they
need watching as they brown uickly.
Stephs Ginger FairingsIngredients:
MARGARINE: 4 OZSBICARB: 2 TSP.
SUGAR: 4 OZS
MIxED SPICE: 2 TSP
SR FLOUR: 8 OZS
GROUND GINGER: 3 TSP
SYRUP: 4 TBSP
CINNAMON: 1 TSP
SALT: TSP
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Shortcrust Pastry:
6 OZ PLAIN FLOUR
2 OZ BUTTER
2 OZ LARD
PINCH SALT
1 OZ CASTER SUGAR
Method:
r at t th t m a m.
A ga a at t ma a gh. r t
paty thy t v a a a ah
lined at the base with grease proof paper. Prick the
base with a fork. Tuck foil onto the base and sides of the
paty a a a 7 mt, ta th a
cook for a further 7 minutes. Allow to cool.
Hilarys Lemon Meringue Pie
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Filling:
8 OZ SUGAR
2 OZ CORNFLOUR
2 TEASPOONS GRATED LEMON RIND
6 FL OZ LEMON JUICE
2 OZ CHOPPED BUTTER
3 EGG YOLKS
cm ga, a m a pa. b m
j, 12 at a mx mth. s v a mm hat
th mxt a m th. A a a
minute. Remoe from the heat and uickly add egg yolks whisk
m. lav t th pa vy paty a.
Meringue:
3 EGG WHITES4OZ CASTER SUGAR
Ta 3 gg ht a h pa, a ga gaay
th mxt , p t th m ay a a a
v a 35 mt th tp p.
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Method:
r t th paty a pay . Pt a
small spoonful of jam in the centre of each tart.
cam th a ga tgth ght a
y, a th gg a at .
s th g a ag p t th
miture along with the lemon rind or currants.
sp tp th jam th tat a asmooth. Bake for appro 20 minutes at 180C, 350F
or Gas mark 4.
Joyces Ground Rice TartsIngredients:
6 OZ SHORTCRUST PASTRY2 OZ SUGAR
2 OZ MARGARINE/BUTTER
3 OZ GROUND RICE
1 EGG
4 TEASPOONS OF BAKING POWDER
JAM
A LITTLE GRATED LEMON RIND OR A FEW CURRANTS
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Method:
Phat v t 160c, 300f, Ga ma 2. ba a 2 a . ct t t a pt
into saucepan with honey and sugar. Melt oer a
hat q. b 1 m. lav t
for at least 15 to 20 minutes. Beat eggs into honey
mxt. s t a ag a th a
th q. bat t a mth a. P
mxt t th a a 50 mt t
1 hour. Test with a skewer. Turn cake onto a wirerack and glaze with warmed honey.
Johns Honey CakeIngredients:
HONEY: 6 OZS PLUS 1.5 TABLESPOONS TO GLAZE
UNSALTED BUTTER: 5 OZS
DARK MUSCOvADO SUGAR: 2 OZS
EGGS: 2
SR FLOUR: 7 OZS
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Method:
Ma t a maga th
txt . At th pt y a a 2 t
spoonfuls of sugar if reuired. Bind together witha miture of milk and water.
Roll out and cut into rounds or mould miture
with hands and cut into four. Bake at 180C,
350F, Gas mark 4 for appro 15 minutes.
sv th tay jam, am a a
large pot of tea.
Nan Collins-Thomas SconesIngredients:
8 OZ S.R.FLOUR
3 OZ BLOCK MARGARINE
suGAr is oPTionAl
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Weknowthatin
thefuturemoreand
moreolderpeople
willchoosetoliveathomeforlonger.Our
MyChoiceteams
havetheskillsand
knowledgetohelpmakethispossible
Joy
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Joys Hevva CakeMethod:
r a t th , a at, ga a t. Mx t a
gh th th m, t t a a a
roll out to a long strip about 6 inches wide, appro an
inch thick.
dtt ha th ma p v th tp
t th th paty. f th m th tht
fat upwards and then the top third down oer it. Gie
the pastry a half turn so that the folds are at the sides.
Roll out again into a thin strip (appro inch thick) and
pa t th a . rpat g th
same way.
r t ay t a qa at h th. (Th
t a a ag tay).
s tp t a a pa, h th gg a a
for about 30 minutes at 190C, 375F, Gas Mark 5.
Ingredients:
13 OZ SELF RAISING FLOUR
4 OZ BUTTER
4 OZ LARD
ABOUT PINT OF MILK
12 OZ CURRANTS OR SULTANAS
6 OZ GRANULATED SUGAR
TSP SALT
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Flo
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Flos Rice PuddingIngredients:
OZ BUTTER
1 OZ PUDDING RICE1 OZ SUGAR
1 PinT of Milk full fAT Milk is besT
TEASPOON OF NUTMEG
1 eGG oPTionAl
Method:
u t ga th h, pa , ga,
whisked egg and milk in the dish and mi together.
Sprinkle nutmeg on top. Bake for 2-3 hours, in a
moderate oen.
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Index
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IndexBeatties Upside Down Toffee Pudding
Kaths Boiled Fruit CakeLisas Lemon Drizzle Cake
Joans Blackcurrant Pie
Marys Fruit Cake
Joyces Carrot CakeThelmas Chocolate Roulade
Nancys Bread & Butter Pudding
Fredas Banana & Walnut Slices
Shiralees Plantain Cherry Loaf
Margarets Date LoafStephs Ginger Fairings
Hilarys Lemon Meringue Pie
Joyces Ground Rice Tarts
Johns Honey Cake
Nan Collins-Thomas Scones
Joys Hevva Cake
Flos Rice Pudding
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I was really ecited when the idea of a recipe book
was suggested especially as it would contain only cake
recipes! Some of my fondest memories are of my
Gran baking. Thats me and her in the picture from
1984 I think. I especially recall her making wonderful,
y Pa a fapja. i v th th tthis ery day. My Gran played a ery important role
in my life and I think she would hae loed this idea.
A bit of cake and a cup of tea brings people together
in a happy way een if for only a few minutes.
It only remains for me to say a big thank you to
eeryone that sent in recipes. Now, close your eyes,
take a big bite and think of something nice. . .
Douglas Webb
ch exv
Cornwall Care
CornwallCareisanotorprof
torganisationspecialisingin
careandnursingservicesor
olderpeople.Youarewelcometo
contactususingthedetailson
thebackothisbook.
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www.cornwallcare.org
Tel: 01872 261787