Tag Archives: recipes

test results

Made some tests today and ate them for dinner to see if they’d gotten soggy. Nope! Guess I’m good to go for tomorrow’s party.

Now another quandary has arisen: What to do with those crusts . . . bread pudding?

HUGE thank you’s to all who suggested the test. Will sleep better tonight thanks to you!


(click a pic to go to bigger photos & captions)

I’ve saved those crusts, being a waste-not, want-not gal. What to do with them . . . bread pudding?

quick culinary query

view from the patio
view from the patio

🌲⛄️🌲   Lovely Readers, I’ve a quandary: a holiday party looms.    🌲⛄️🌲

Making finger sandwiches Tuesday for an evening do & don’t want soggy bread.

Do I liberally spread marge over the crust-less bread before adding the filling?

Then cover with a damp towel to keep them from drying out?

THANK YOU in advance ! ! !

more insulation & bake off rewards

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Found another reference to another type of insulation we can use in sewing, then located 2 sites, here and here, that offer both insulations, and a list of what each one allows. Who sez home sewers can’t keep up with RTW!

Weather here continues to be rotten, so I’ve continued with more baking than sewing. Why?, you may ask. Because the kitchen gets warmer than anywhere else, particularly when the oven’s cranked up to 400℉.

Today I decided to bake something I’ve wanted to try for donkey’s years: crackers (crisps?). With my brand new food scale, I chose a recipe from Titli’s site here.

They turned out quite well, if I say it meself. I took my time with them, this being a first-time bake, and managed to make a fairly enjoyable process out of it (considering I generally don’t like fiddly processes).

Having just watched the first-ever season of Great British Bake Off shown on this side of the pond, the U.K.’s 6th season, I think I’ve picked up a tip that helped the rolling out process: using cling film to keep sticky dough off the rolling pin. Really worked a treat!

That, plus not using a shaped cutter, cut the prep time. I don’t have any cookie/biscuit cutters right now either, so I just used a knife to cut free-form rectangles. Had to  sit my cooling rack over half the small sink.

Using parchment paper, as Titli suggests, also worked a treat. I rolled out, cut & pricked, then cooled – all on the parchment. Really made clean-up a breeze.

Not much sewing, but I stayed warm this afternoon, and now my cracker/crisps tin is heavy with wholemeal goodies!

But what I’d love to know, from the Bake Off, is this: Does every oven/cooker in the U.K. have a door that slides under & out of the way as those did? Over here, the doors come down smack in front, so you have to reach over them to get anything in or out. Quite inconvenient, particularly in small spaces.


Another post for the rewards photo challenge.

reward: authentic rock buns!

very cakey before the scale
very cakey before the scale

Yes, that scale arrived in the kitchen last night, and I just couldn’t resist trying it out today.

Success! Now I know what went wrong with my previous 3 versions: A bit too much flour, and not nearly enough marg.

Moral: Get thee a scale, and weigh out those ingredients instead of converting a recipe. (Or get a better method of converting than I did!)

(click any photo below to go to slide show, in proper order!)

The original, authentic British rock bun recipe from Simon’s 2010 blog.

original wordpress post

3rd time’s the charm

pattern, fabric, seam rippers, directions!
pattern, fabric, seam rippers, directions!

Planning to get these pj bottoms done the second time round, rather than a third. And considering the white stitching a hidden design feature, rather than dwelling on the “real” reason: not wanting to change the serger/overlocker thread.  🙂

You know how it goes. I felt I knew how to put the legs together properly, having done a shorty pair only 6 months ago. Sewed up the four seams, then slipped one leg inside the other for the final seam, and… not right. Would have been stitching front-to-back instead of front-to-front.

Rats. Definitely NOT a design feature. Had to dig out the directions after all, and unpick all four side seams. Am waiting for a really clear head to put them together again.

Hopefully, not a third time.

lightly browned
lightly browned & in the bickie tin

However, considering this third batch of rock cakes… Made Friday, but not destined to last a fortnight, they’re definitely edible, but me thinks far too cakey for real rock buns.

Converting recipes from weight to measurements doesn’t seem to be working in this case. I had to add almost 1/2 cup of milk to get a dough instead of flour.  Next step is to check out scales.

A friend across the pond is eager to surprise a visitor with real American cooking, so have advised they get a set of American measures. Am definitely thinking I need to do the opposite to really get British recipes right.

And being rather eager to try out a few from this site, the sooner that scale gets acquired, the better. 3rd batch rock cakes

recipe equivalents: UK/metric/US


My apologies for posting recipes without this information!

I most sincerely hope will make it easier for everyone anywhere to adapt any recipe to their measurements.

Also, I don’t remember where I got this info, so apologies again to whomever compiled it the first time.

  • 1 oz. flour = 25g = ¼ cup
  • 4 oz. flour = 125g = 1 cup
  • 8 oz. flour = 250g = 2 cups
  • 2 oz. breadcrumbs (fresh) = 60g = 1 cup
  • 4 oz. breadcrumbs (dry) = 125g = 1 cup
  • 4 oz. oatmeal = 125g = 1 cup (scant)
  • 5 oz. currants = 150g = 1 cup
  • 4 oz. shredded suet = 125g = 1 cup (scant)
  • 4 oz. butter and other fats, including cheese = 125g = 1 stick
  • 8 oz. butter and other fats, including grated cheese = 250g = 1 cup
  • 7 oz. caster/granulated sugar = 200g = 1 cup
  • 8 oz. caster/granulated sugar = 250g = 1 ¼ cups
  • 8 oz. meat (chopped/minced/ground) = 250g = 1 cup
  • 8 oz. cooked, mashed potatoes = 250g = 1 cup
  • 1 oz. = 1 rounded Tbsp
  • 1 Tbsp of liquid = 3 t.
  • 1 t. liquid = 5ml
  • 1 British t. is the same as an US t.
  • 1 British Tbsp liquid = 17.7ml
  • 1 US Tbsp liquid =14.2ml
  • 8 Tbsps = 4 fluid oz. = 125ml = ½ cup
  • 8 fluid oz. = 250ml = 1 cup (½ a US pint)
  • ½ pint/10 fluid oz. = 300ml = 1¼ cups (scant)
  • ¾ of a pint/15 fluid oz. = 450 ml =2 cups (scant) or 1 US pint
  • 1 British pint/20 fluid oz. = 600ml = 2 ½ cups

needed: more chocolate

Wanted to share my fav chocolate cookie recipe with you, and took a few photos whilst making a batch.  Then I started reading a new-to-me mystery “for chocoholics” which includes interesting chocolate facts. After digging out my original recipe I discovered it came from Baker’s, a company listed in the book. A bit of searching turned up some interesting chocolaty facts about the company’s place as the first manufacturer of chocolate in American history.

Given the dastardly weather on this side of the globe, thought it was time to share another old-ish recipe. Use your own preference for the chocolate. I prefer bits as they’re easier to melt, then I compensate for their sweetness by eliminating most of that sugar in the recipe. Here’s a printable PDF copy of my recipe: Double Chocky Bickies   And here are some piccies to inspire!


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monday – meh!

Just in time for the hol weekend in the U.S., here’s a quick & easy ~ albeit slightly different ~ cake recipe of Depression/war vintage. I found it whilst browsing on-line, and though it too distinctive not to share.

And if that’s not enough to brighten your mehhy Monday, how about some free patterns? Check out the Peppermint Magazine’s Studio.

Choc Pan Cake
maybe i need some cake!


january thrills

knit maxi skirt
knit maxi skirt

Last Autumn Jess, of Jessthetics, and I decided to trade fabrics, and I’ve made up part of the knit she send. Just a tube skirt along the lines of my denim maxi of last winter, sans pockets. The knit stretches too much.

Don’t know why, but the pattern makes me think of golf.  I’m not a golfer, and don’t know any golfers besides Ali over at Thimberlina, so can’t explain.

But this skirt does have a certain similarity to her recent make, which must have been lurking in thought whilst I was sewing my casing, which I’m not picking out as it’s waaay too difficult to do on this knit, and I never tuck in my tops. I did rather like the effect, and almost did the same thing with the hem, but decided to do something creative with the remnant from the skirt.  (And avoid having to worry about neatening the hem and painstakingly getting the hem even. Not my idea of carefree sewing on a frigid day.)

recovered pot holders
patched pot holders

In a hopeful attempt to counteract the effects of below normal cold, snow, sleet, and rain ~ and it’s barely the middle of January ~ decided it was time to dig out that Mary Englebrit fabric and do a couple small kitchen projects.

Thus, 2 faded-but-perfectly-sound, (i.e., unburnt), pot holders were recovered with bright, cheery tea pots, and the toaster has a coordinating cover. All that’s left is a food processor, and possibly enough of the two fabrics for a short apron.

toaster cover
toaster cover

Am slowly making my way through fitting my first Sewaholic pattern, the Renfrew top, using an orange knit from stash.  About 3 or 4 years ago I accidentally purchased 2 pieces of that knit and cut a blouse out of 1, then never sewed it because the sizing was huge, and the neckline was not as I’d thought (long story for another day).

There were 3 pieces from the abandoned blouse, and the 3 pieces of the Renfrew pattern fit therein quite easily More on that project later.

Have a note about my latest variation on that raisin spice cake recipe. I tried it last week using light olive oil. Light in flavour, rather than calories. After cooling, wrapping in foil, and storing in the frig overnight it didn’t taste half bad, and cut nicely.

Meanwhile, happy sewing and stay warm/cool!

war cake
last week’s bake, after over-nighting in the frig