February 2016
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Tea Towels
Dish towels, dish rags, kitchen towels, or tea towels but either way, they all have the same function and everyone seems to have at least one. If you have one of these little cloths, you might have a different idea of how to use them. Tea towels are usually made of terrycloth, the same material… Continue reading
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Blizzard Blues
Smack dab in the middle of winter, it’s hard to keep up hope for Spring. Valentine’s Day has come and gone, and the excitement has sadly worn off from it. With all the winter storms and blizzards coming and going, the world outside the window becomes white and colorless and the only reason to come… Continue reading
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Recipe – Lemon Meringue Pie
This is one of my all time favorites, my Mum used to make it and it was eaten in minutes! There is a good contrast between the tangy lemon and the sweet meringue if you use a large lemon. You will need: 4 oz sweet short crust pastry For the filling: 3… Continue reading
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Recipe – Treacle Tart
Just after Christmas I had a lot of bread left over so I decided to make a treacle tart which was a favorite at home when I was young but I have not tasted it in years. I had some ready made pastry so it was an easy recipe to make. You will need: 8… Continue reading
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Recipe – St. Valentine’s Day Biscuits
Now they say that the way to a man’s heart is through his stomach so let’s make some nice chocolate biscuits to offer him on St. Valentine’s day. This recipe makes 20 biscuits and if you have a heart shaped biscuit cutter they will look very special. Oven 375 F 190 C gas… Continue reading
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Pancake Tuesday
Pancakes are a common breakfast item in the US and are usually eaten most mornings (we even have a chain restaurant devoted entirely to them). Thick, fluffy stacks of them drenched with maple syrup and a pat of butter on top are usually how they’re eaten on this side of the pond. American pancakes can… Continue reading
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Recipe – Coconut & Orange Cake
This is not the ordinary cake that we usually make, this one is made by a rubbing-in method which some people find easier. The rubbing-in method puts the air into the cake mixture just as the beating of the butter and sugar does with the creaming method. It can produce a much more open… Continue reading
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