bakin cakes
 

jesus.. just had a look at the threads.. all baking cakes in the 40's.. come on

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Lost me what are you on about :confused: :confused:

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i mean its all about george fornby and oliver and hardy.. and how people used to bake cakes.. ?

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No one is forcing you to read them;you could do something more productive with your time;btw I have a great recipe for pineapple upside down cake!

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Got one for sticky toffee pud Lindsay???

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Baking cakes in the 40's isn't wise.

A higher temperature will produce much better results.

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Thats achieved through the hot air that is eminating from the mouth. :D

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Mancie, has it ever occurred to you that not every thread you start is always fascinating to everyone else? Read a thread or don't read it; respond to a thread or don't bother, the choice is yours.

Now, can I interest you in a nice recipe for a coffee cake without eggs, straight from WW2? :D

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Mancie should be forced to eat powdered egg until he comes up with an interesting thread of his own.:p

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Now then, G, eggs are (as my mother used to say) "binding". :p

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Be careful rindy on a diet that rich and for the length of time he'll be on it, He'll be a big lad!:cool:

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If Mankie aint I def am. :D

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How about sad cakes...... and bread and butter pud... all made years ago when things were hard to get....

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My Mum used to make sad cakes every Sunday. The middle bit on the kitchenette thingy was used for the rolling out! Warm from the oven with proper butter on.........lovely!

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OH YAY bread and butter pudding. My mouth waters at the thought. :D

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What's these sad cakes then? I've never heard of them.

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Fairy cakes that didnt rise in the oven. :D

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They Are Like A Very Large Choreley Cake Tinks..loads Of Currants Or Raisins,,

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Ahhh and you put butter on them like scones?

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Yep,,,they are absolutely yummy when straight from the oven,,,
after the war it was like having a feast,,,

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My mum used to make plate-sized Chorley cakes, delicious cut up straight from the oven and buttered on the top. I sometimes use her parkin recipe too, mmmmmm!, and her egg custards were to die for.

(Poor Mancie, is all this cake getting up your nose?) :p

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oooh yes please,,sticky parkin....yum

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This is so good that inadvertently Mancie has indeed started a baking thread.:)


You'll have to let him lick the bowl out, if he's a good little soldier.;)

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The end product might be enough to cheer the grumpy so ans so up. :p :D

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If he's not careful he'll get some positive karma for it!

As for licking the bowl, tell him to flush it, like every-one else!

http://www.animationlibrary.com/Anim...ines/cakes.gif

Re: bakin cakes
 

Chef #313566 wrote:
I am searching for a recipe for a popular East coast recipe.
It was called "Cat" Pies in the bakeries.

I have tried several sites to no avail.

Please help!!!


Much appreciated!!!!

1 Black Cat
1 deep dish pie shell (9")
2 sticks oleo (butter or margarine)
2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
6 ounces chocolate chips
1 cup nuts
Directions:

Melt the 2 stick of oleo and set aside. Beat the eggs until foamy. Mix in the flour, cat and sugars. Pour in oleo and bend well. Stir in chocolate chips and nuts. Fill the pie shell and bake at 325 degrees for 1 hour.

This recipe for Black Cat Pie serves/makes 10.

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Sorry Chef, I haven't got a black cat will this tabby do?

http://images.google.co.uk/images?q=...azywinston.jpg

Re: bakin cakes
 

I had never heard ov sad cakes till we came to accy. My Nan used to bake em but she called em corren cakes.
She would roll them out on the door of the kitchenett thing and bake them on greased paper.
She made fantastic egg custards at the same time.
Mmm makes my mouth water just thinking about them. The shop down the road sold my favorite cakes. They were called bath buns but I havn't seen them about for years.

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Were they about 1/2" thick with currants mixed in , and baked flat in a tray ?
if so does anyone have a recipe ,
thx john

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Thats right John. They were just plain short crust pastry rolled out in a circle. Currents placed in the middle.
Bring the edges of the pastry up over the currants and stick together with a bit of water or milk.
Roll out into a flat circle and bake for about half an hour. Cover with butter or marge and eat. Mmmm

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do it whenever theres a bit of spare pastry....

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Thanks Anne , it must be 40 year or more since I last tasted home made currant cake , my grandma used to make them , mi mother never made them allways said hers were never as good as her mothers, and as we lived two doors down it was never a problem to go and scounge a slice
John

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Maybe I am a bit weird but I like mine with custard. Havent a clue why just something I once tried and like.

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yes g/c im the same as you i still do my currant cakes ....i sometimes put a knob of butter inside before cokking them ..it makes the currants softer & they taste yummy...

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Your welcome John. It was always my Nana that did the baking. I don't think Mum ever baked a cake in her life.
I bake a pretty mean parkin but not to clever with pastry.

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Parkin Left For A Few Days Until The Top Is All Gooey And Sticky......yummy

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never noticed this thread have just read it and am unashamedly slavering,lol:)

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slaver on cashman................me too

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Oh please dont its making me homesick. :(

Love Parkin and the stickier the top the better. :D

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My missus makes the best Cheescake i have ever had. If anyone wants the recipe let me know, seriously its to die for!

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Donkey’s years ago when I worked for Uni Relay installing Radio Luxembourg as cable radio in the Accrington district we would take a mid morning break for a brew and in my case straight out of the oven Eccles Cakes for 6d. About an inch thick and some 4 inches in diameter this tasty snack was enough to keep me going until dinnertime.

Today, if you can get one, an Eccles Cake costs 95p and is smaller and never straight out of the oven.

What is the difference between an Eccles Cake and a Chorley Cake?

No smart Alec answers please. I really want to know.

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The difference I think is chorley cakes are made with shortcrust pastry and eccles are made with flaky pastry :)

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they are both delicious topped with lurpac...

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and there lies the problem GC.....so gorgeous but soooo damn fattening :(

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try adding some sense of humour to your recipe, if you can't find any ask granny claret to give you that packet she's still got in the back of the cupboard from 1939 (just in case the Germans invade)!:)

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[quote=ask granny claret to give you that packet she's still got in the back of the cupboard from 1939 (just in case the Germans invade)!:)
...............................................
[/quote]:D hoy you cheeky chops...i wasent born until 1941...but that dosent meen theres no old stuff in my cupboards.
only the other day i threw out some jars of spices dated best sell by dec, 1999 :eek:

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I would'nt throw spices out just because end by is 1999, they last forever, i mean look at wine, anything else that was made in say 1934 would be whizzed out long ago, but stick a "chateau la fete" or the likes label on the bottle and people pay thousands for it!

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Go on, you miserable beggar. You wouldn't know a sense of humour if it hit you in the eye with a custard pie. :cool: