Caroline's Favourite Recipes
Welcome to my recipe page! This is the place where I will share some of my favourite recipes and cooking tips. I've always enjoyed cooking and baking and this subject was one of the few exams I successfully gained at school. I will be forever grateful to my domestic science teacher, Miss Foulks, who drummed the basics into me and gave me a love of all things food related. I am also grateful to my lovely Mum, who was a brilliant cake-maker and cook and ensured that in our childhood, my sisters and I ate delicious meals with fresh garden produce from my Dad's vegetable patch.
COCONUT & RASPBERRY SLICE
This delicious tray bake is one of my lovely Eric's favourite treats. Unfortunately, I tend to eat most of it - it is SO good and very easy to make.
INGREDIENTS: 2 cups plain flour, 1 cup caster sugar, 125g butter, chilled, cubed, 3 eggs.1 tsp vanilla essence,3/4 cup raspberry jam, 2 cups desiccated coconut.
METHOD: Preheat oven to 180C. Grease and line a 3cm deep, 24cm x 29.5cm tray.Process flour, 1/2 cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough. Told the dough into base of prepared tin. Bake for 15 minutes then spread jam over warm base. Whisk remaining eggs 1/2 cup sugar together. Stir in coconut. Spread over jam. Bake for 25 minutes, or until golden. Cool completely.
TOFFEE VODKA
Wow! I didn't think that this would work...
I visited a friend recently who loves to try different cocktails. Toffee vodka is an ingredient for several and I asked how it was made. 'In the dishwasher' was the reply. Eh? Once home, I had to try the recipe and I can tell you - it works! And it is delicious! If you have a sweet tooth and like creamy boozy drinks, this one is for you. Cheers!
Take 3 packets of Werther's Original Butter Candies and crush in a food processor. Add to 75cl of vodka and pour mixture into a bottle (I used two bottles). Replace the cap on the bottle and wrap in cling film to prevent any leaks. Place upright in your dishwasher and run it through the next cycle you use, on a hot wash (you can do it twice to melt the toffee but shouldn't need to). Shake well and put in the freezer overnight. Ready to drink next day. Keep in the freezer, the alcohol won't freeze and you have a lovely cold shot or serve with crushed ice or whatever cocktail creation you care to come up with.
Best Ever Chocolate Fudge Cake
This lovely recipe was given to me by my cousin, Hilary, who is a brilliant cook. I used it for a wedding cake and it was just perfect. Lots of eggs and tons of flavour!
Ingredients: 6oz butter, 9oz dark chocolate, 5oz SR flour, 9oz caster sugar, 9 eggs (separated)
Icing: 12oz dark chocolate, 12 fl oz double cream, 3 tbsp brandy
Method: Cream the butter and sugar, gradually add egg yolks. Fold in the flour and melted chocolate. Whisk egg whites till stiff and fold into mix. Bake in a lined 10" tin at 160c till firm to touch. Melt all the filling ingredients together an leave to cool. Cut cooled cake into 3 layers and sandwich with filling and coat the outside of the cake. Enjoy!
