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Welcome,
Guest
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mmmh, yummmmm - i want a slice - please
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Well I made Rosemary's 'Barm Brack' and I can say that it is the same as a 'Tea Brack'. The only thing I did different was I added 1 teaspoon of mixed spice because I like it. Here is a photo of the brack straight out of the oven at 8.30 this evening:
Attachment {!-- ia1 -->P3170069.JPG{!-- ia1 --> not foundAnd this is how it looks two hours later: {!-- ia0 -->P3170073.JPG{!-- ia0 --> |
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PosyP wrote:
Millboroquilter wrote:
sugarmuffin57 wrote:
another Idea - could you do a write up with the pattern and put them in the projects section?I love the booties. I want to make some. Where did you find the pattern? atually I made the pattern from an old pair that my hubby wore as a child. but I can try to scan my hand drawn pattern and email it but it will be a few days I need to get out and catch up on tagging and pairing the calves. remind me ok! I'm not really a writer. oh man it would looks so primitive compared to what is in the project sections. Those people must be professionals... I'm afraid it would look like cave man stuff, you know what they scratched on the cave walls... and I would be ashamed to post my scratches and hand writing in there  ... I probably should just email or snail mail my scratches to who ever wanted to know how "I" do them!.... Also a freind told me she thinks someone made a "real" pattern that you can buy on the market so I will google it and see what I find... That might be better. My hand drawn pattern is kind of wiggelee! I just lay stuff on paper and draw around it so it isnt very pretty and Hubbies baby boots are a little raggy too... Lets c they must be at least 50 some years old and thats if they werent hand me downs... I'll get back to you if I find a pattern on the internet and you let me know if you want my scratches ok?  |
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crocus999 wrote:
oh, Debbie - I try to avoid whipping cream, but just may break that so-called rule to make this recipe. I have a recipe for a Rhubarb sponge custard - yummy and light! I avoid whipping cream too - I just head straight for the double (heavy) cream and have at!  |
 Embroideress Extrordinaire & Mad Hatter |
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okay I have just cut and pasted this recipe as it sounds great and thank.
Bren you make me think of when we lived in the Northern Territory of Australia |
 Taree NSW - Australia My motto in life: live by the three GGG’s - be Grateful, be Gracious, be Gorgeous to yourself |
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crocus999 wrote:
oh, Debbie - I try to avoid whipping cream, but just may break that so-called rule to make this recipe. I have a recipe for a Rhubarb sponge custard - yummy and light! Crocuss in Canada, Do you mean light as in low calorie or light and fluffy? I'm interested in this one too! Can you make it for large groups or do you have to cook it in individual custer cups? I feed 50 to 80 people on branding day, so that is why I ask. Bren in SD |
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djane wrote:
Bren -- here is the Rhubard recipe and it is my favourite of all the rhubarb things I have made-- Rhubarb Custard Bars 2 cups flour 1/4 cup sugar 1 cup cold butter or margarine Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a greased 9x13 inch pan. Bake at 350 F for 10 minutes. FILLING 2 cups sugar 7 tablespoons flour 1 cup whipping cream 3 beaten eggs 5 cups finely chopped rhubarb Combine sugar and flour. Whisk in cream and eggs. Add rhubarb. Pour over the baked crust. Bake at 350 F for 45 minutes or until custard is set. TOPPING 2 packages (3 ounce) cream cheese softened 1/2 cup sugar 1/2 teaspoon vanilla extract 1 cup whipping cream, whipped Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top of cooled bars. Store in the refrigerator. Enjoy. Thank you Debbie I think I will make a few pans of this for the spring round up and branding meal. It sounds easy and yummy! |
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Looks interesting Debbie, I will have to give that a try. Thanks for sharing the recipe.
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