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BELGIAN SNACKING CAKE

By Judy Larkin | January 18, 2021 |
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This unusual cake which is moist with a surprisingly light texture is an ideal way to finish up any left-over mincemeat.  Needs to be cold before slicing and the taste and texture is actually better the next day. Ingredients: 4 oz. unsalted butter (softened) 3 oz. soft brown sugar 2 eggs (beaten) 5 oz. self-rising…

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HAPPY NEW YEAR! CELEBRATE WITH TEA-COCKTAILS

By Judy Larkin | December 29, 2020 |
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Staying home this New Year’s Eve?  Add to the fun by trying these tea-based cocktails. Don’t be intimidated. Making cocktails at home is very simple. No matter what you fancy, we have a cocktail recipe for every taste. Just shake, stir, or pour away. ZESTY GIN & TEA – Yield: 1 CocktailIngredients:-1 ½ fluid oz.…

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POTATO CANDY

By Judy Larkin | December 22, 2020 |
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Potato Candy is thought to have come to the US in the early 1900’s from Germany.  It became extremely popular during the Great Depression; making this tasty treat was a great way to create a delicious confection out of the little ingredients that were available during those trying times. The cold mashed potatoes, as the…

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ECCLES CAKES

By Judy Larkin | December 9, 2020 |
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The Eccles cake is named after the town of Eccles, which is in the historic county of Lancashire and now classified as a town in the City of Salford, Greater Manchester. They are part of a Lancashire food tradition, with similar cakes being found in other parts of the County of Lancashire. Eccles cakes were traditionally…

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