Crunchy lemon cake for when life throws you lemons

115 g butter
150g sugar
2 tsp lemon zest
2 eggs
180g flour
1 tsp baking powder
110 ml milk

Lemon crunchy icing:
1/3 c castor sugar or granulated sugar
2 tbsp lemon juice (roughly juice of 2 lemons depending on size)

Pour into a 450g (1lb) loaf tin, greased and lined

1. Mix everything together except for the crunchy icing ingredients.
2. Bake in the preheated oven at 150 degrees for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
3. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
4. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin

'Give yourself a break' prefab cheesecake - Costs a fraction of a real one to make...

Give yourself a break today and grant yourself the best of both worlds - prefab meets Mollie Katzen, vegetarian!

During a walking group meeting a friend confided she uses Edmonds Scone Mix.
As religious I am of what and what not to eat, I got home made scones the traditional way and found that they sucked, so the other day I bought Edmonds Smooth Continental Cheesecake and gave that a try - Fake, maybe. But no flake!

Straight out of the pack expect nothing, so add some flavour like vanilla essence, passionfruit sauce or ginger to give the mix aroma.Or, just glaze it!
Other than that it's all on the pack!

Serve with tinned fruit, peaches, mango. Serve with dessert sauces and cream, flowing or whipped.

If you want to glaze the cheese cake to ramp it up a bit and return to the converted new eco-worldliness of reusing food, glaze it with Moosewood's ginger brandy glaze, or Britta Lieven's Zabaglione glaze as given below:

Make sure OJ and cornstarch are mixed cold or it will create clumps.)

Combine 2 T cornstarch and 3/4 c orange juice, and cook over medium heat, whisking constantly, for about 5 minutes, until smooth. Remove from heat, and whisk in 2 T honey, T brandy, and 1/2 t zest.
Serve with a brandy...

Or,
Combine 2 T cornstarch and 3/4 c old gris, sauvignon or other, and cook over medium heat, whisking constantly, for about 5 minutes, until smooth. Remove from heat, and whisk in 2 T honey, and lemon 1/2 t zest.
Serve with a glass of dessert wine or Sauterne or lemon icecream/sorbet...


Spread glaze over cheesecake and chill for several hours before serving.The longer you let it chill (for days even) the better it becomes.

A perfect fruitcake for a family of nutbars

Ingredients
1 l/2 cups mixed fruit or sultanas
3 beaten eggs
8 oz/225 grams butter
12 oz/1 1/2 cups caster sugar
12 ozs/1 1/2 cups flour
2 level tsp baking powder
1 tsp almond essence

Method
Cover fruit with water, like Bircher Muesli leave for two days to soak fruit. Drain and add the melted butter. Add this to beaten eggs, essence, sugar and beat until thick and creamy. Add fruit and flour and baking powder.

Mix well and pour into a 25cm cake tin or two old sized loaf tins.

Bake at 150C for one hour on fan. Add 20 degrees to oven without fan. Leave to cool in tin.

M'mallow/Chocolate/Banana cake- the perfect pick me up for lambing farmers & RWC hangovers

Ingredients

125g butter, softened
3/4 cup sugar
2 eggs
1 1/2 - 2 cups of mashed bananas ( about 3-4 bananas)
1 teaspoon of baking soda
2 tablespoons of hot milk
2 cups standard plain flour
1 teaspoon baking powder
5 marshmallows
1 cup of chocolate chips

Method

Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add mashed banana and mix thoroughly.
Stir soda into hot milk and add to creamed mixture.
Add chocolate chips. Cut marshmallows in half and add those too.
Sift flour and baking powder. Fold into mixture.
Turn into a greased and lined 20 cm round cake tin or a standard loaf tin.
Bake at 180 degrees for 50 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turing out onto a rack.

Amended and taken from Edmonds Cookery Book