f o e t s a T A y b h g u o l l Wi 2013
Sharing village recipes and memories
ed to be from Recipes believ e Rose Inn Th t a ld o n r A Mrs
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f o e t s a A T y b h g u o l Wil A wonderful selection of family favourite recipes generously supplied by residents and families of the beautiful village of Willoughby, Warkwickshire to share with each other. Collected and compiled by Willoughby Village Hall Management Committee. November 2013 1st Edition
s t n e t n o C
A brief history of Willoughby.............. 4 Sweet Recipes....................................... 7 Willoughby Cricket Club.................... 20 St Nicholas Church.............................. 24 Savoury Recipes.................................. 33 Willoughby WI.................................... 44 Our sponsors....................................... 51 Index of Recipes................................. 59
Proceeds from this book will go towards the upkeep and maintenance of Willoughby Village Hall, Main Street, Willoughby. Thank you for your support.
The Management Committee cannot be held responsible for the results of any of the recipes in this booklet.
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y A Brief History of Willoughb
The Parish appears in the Domesday Book (1087) which details five small manors. However, a 2012 geophysical survey revealed evidence of a Romano-British settlement adjacent to Onley evidencing earlier occupation. Domesday and later records spell the village name in various ways ranging from Wilbi to Wylughby. The origin is thought to be Willow Farm (‘bi’ being Norse for farm), perhaps the result of Viking raiders into Mercia settling here.
In 1100 Henry I granted land in Willoughby to Will Wigan who had supported him. When Wigan’s family died out the ownership of the village reverted to Thurstane, his Uncle who in turn granted the entire Manor of Willoughby, with the patronage of the church to the Hospital of St John, Oxford.
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The Hospital (a sort of hotel in those days) became the principal land owner in the parish. In 1248 King Henry III granted a charter for a weekly market and annual 2 day fair at Whitsun. In 1285 the Hospital was recognised as the lord of the manor. In 1458 the Hospital’s property was transferred to Magdalen College, Oxford. The College also nominated the parish priest (often fellows of the College). The College developed its estate until the land was sold to tenants in the 1950s. In 1437 John and Margaret Hayward established a charity for the village with land in the village and surrounding area. The charity rented out its land for farming and allotments. Today the remaining assets are vested in the two village charities. Until 1760 agriculture was conducted on the open field system. The resulting distinct ridge and furrow profile is still
evident in many fields - that remaining is a nationally important heritage asset. In 1760 the land was ‘enclosed’ establishing today’s field pattern bar some smaller fields being merged into larger ones. After enclosure the majority of the land was given over to pasture. There were in the past at least two mills serving the village, one a windmill and the other a water mill on the Leam. The discovery of sulphuretted water in a new well in the 19th century led to two spas in the parish, one was sited where Willoughby House is today and the other adjacent to the Four Crosses. The owner of the latter had the water analysed by the Royal Institution (Michael Faraday!!) it was similar to Harrogate’s. Sadly neither enterprise was a success. The A45 follows a long established route from London to Holyhead providing Willoughby with good communications. Ogilby’s 1675 map of the route describes the section to Dunchurch as ‘bad way’ because it was difficult for horse drawn coaches – tarmacadam didn’t arrive until
1911. The Oxford canal was opened in 1790 hence the wharf and inn where Longdown Lane crosses. The last major development was the arrival of the Great Central Railway in 1898, many families in the village had members working on the railway until it closed in 1956. In the 18th & 19th century the village was a busy place with, at one point, 4 inns, school, wheelwright/carpenter, smithy, post office, baker, butcher, and grocers. The farms employed a good number of residents. As the 20th century progressed employment and services were found elsewhere resulting in few living and working in the village today. There are few old buildings remaining in the village as most were timber framed cob cottages that have been lost or condemned over time. The site of a moated farmstead, dated to the 1400s, in Moor Lane, is designated an ancient monument. The church has been chopped and changed over the centuries with the oldest traces medieval.
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Oven Temperature Chart C
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o
o
F
Gas Mark
Description
110
225
Âź
Very slow
120/130
250
½
Very slow
140
275
1
Slow
150
300
2
Slow
160/170
325
3
Moderate
180
350
4
Moderate
190
375
5
Moderately hot
200
400
6
Moderately hot
220
425
7
Hot
230
450
8
Hot
240
475
9
Very hot
t e e w S s e p i c Re
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Everyday Fruit Cake Audrey Mitchell 8oz self raising flour Pinch of salt 3oz margarine 3oz sugar 2oz currants 2oz sultanas 1oz chopped peel 2 eggs Milk to mix Sieve the flour and salt and rub in margarine. Add sugar and fruit. Mix in the beaten eggs and enough milk to give a dropping consistency. Put into a greased 7 inch cake tin and bake at 190째C for about an hour.
Moist Tea Bread Beryl Hallam
1 mug of cold tea 8oz mixed dried fruit 4oz chopped dates 8oz self raising flour 4oz castor sugar 1 beaten egg 2 tbsp marmalade Soak fruit and dates overnight in the tea. Combine the flour, sugar and egg, then add the wet fruit mix. Put into a greased and lined loaf tin and bake for 1 hour at 180째C. Serve sliced with or without butter.
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Linda’s Byfield Pancake Linda Morris
Sweet short crust pastry 6oz plain flour 2oz sugar Pinch of salt 3oz margarine or butter 1 beaten egg Topping 4oz butter or margarine 3oz sugar 1 beaten egg 6oz dried fruit 6oz self raising flour Icing Sugar Glaze 2 tbsp icing sugar 2 tbsp water Make the pastry by mixing the flour, sugar and rubbing in the fat, then mix in the egg. Roll out as thinly as possible and line a Swiss roll tin with the pastry. To make the topping melt the butter and sugar and while still warm add the dried fruit, flour and beaten egg. Spread thinly over the pastry base. Bake at 160°C until golden brown (approx 30 minutes). Allow to cool, then brush with icing sugar glaze.
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Sultana Slab
Handed down from Jean Palmer 1 lb sultanas 4 eggs 15oz castor sugar 2 ½ tsp almond essence 10oz margarine / butter 15oz plain flour 2 ½ tsp baking powder 12 x 10 inch baking tin (greased and lined) Preheat oven to 160°C. Place fruit in saucepan and cover with water. Bring to the boil and cook for 15 minutes. Meanwhile mix the eggs, sugar & almond essence in a large mixing bowl. Drain the sultanas and put back in the saucepan with the butter. Stir until all the butter has melted (should not need the heat again as the warmth of the fruit should melt butter). Add sultanas and butter to egg/sugar mixture and stir. Finally add the flour and baking powder and mix thoroughly. Pour the mixture into the tin and bake for approximately 1 hour or until golden brown. Leave in the tin for 5 minutes to cool, then turn out onto wire rack and sprinkle with castor sugar. When cold cut into approximately 24 pieces. This cake can be successfully frozen.
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My Mother’s (Winifred Wood) Christmas Pudding Beryl Hallam
8oz self raising flour 8oz breadcrumbs 8oz suet 8oz chopped dates 4oz sultanas 4oz currants 1 orange 1 lemon 3 eggs 6oz brown sugar 8oz grated carrot 2 tsp mixed spice Pinch of salt Âź pint / 1 gill ale (Guinness, stout or brown ale) Clean the fruit well, grate the carrots and shred the suet. Mix the flour, breadcrumbs, spice, salt, suet, fruit carrots, sugar and grated rind of the orange and lemon. Beat up the eggs, mix in the ale and add to the dry ingredients. Add the juice of the orange and lemon. Add more ale if necessary but the carrots will moisten and this will probably be sufficient. After thoroughly mixing together, divide into greased basins, cover with greased paper and a floured pudding cloth and put into saucepan of water. Boil for 7 hours, topping up water as necessary. When done take cloth and greased paper, replace with fresh greased paper and cloth and store in a dry place until required. Boil again for 2 hours on Christmas Day.
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No Added Sugar Christmas Pudding Linda Belgrove
9oz/250g dried dates, chopped 7fl oz/200ml unsweetened orange juice 6oz/175g raisins 3oz/75g currants 6oz/175g sultanas 5oz/150g whole meal breadcrumbs 5oz/150g plain wholemeal flour 3tsp/3x5ml mixed spice 1 large carrot, peeled and finely grated 1 medium apple, cored and grated 3 size 3 eggs, beaten Approx. 4fl oz/100ml skimmed milk Place the dates and orange juice in a saucepan and bring to the boil. Remove from the heat and allow to cool. Turn into a bowl and add the remaining ingredients. Mix well, cover and leave in the fridge over night. Place in three lightly greased 1pt/550ml pudding basins. Cover with pleated grease proof paper and foil and tie securely. Steam each pudding for 3.5-4 hours, checking the water level regularly. Allow to cool. When cold, wrap with fresh grease proof paper and foil. Store in the fridge for up to 4 weeks. NB: If diabetic, don’t forget the natural sugar in the fruit and juice. Notes from experience regularly making this pudding: 1. Lasts much longer if brandy added. 2. Requires much more steaming time than stated. Steam until dark. 3. Will cook well in slow cooker over night.
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Chocolate Sponge Janet Tanser
6oz self raising flour 6oz castor sugar 6oz margarine or butter 3 eggs 2 tbsp drinking chocolate 1 tsp Camp coffee Filling 6 tbsp icing sugar 1 tbsp drinking chocolate Margarine to mix Sieve the flour and drinking chocolate together. In a separate bowl beat the margarine/butter and sugar until light. Beat eggs and gradually add to butter and sugar mixture (with a tablespoon of sifted flour and drinking chocolate to stop curdling). Then fold in flour and add Camp coffee (this keeps the cake moist). Split between two lined 7 inch cake tins. Cook at 190째C for approximately 25/30 minutes until firm. Make up filling by sieving the icing sugar with the drinking chocolate and mix with as much margarine as required to make a fairly stiff mixture. Sandwich the two sponges together and serve.
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Old Fashioned Rub-in Method Fruit Cake Lyn Gerrard
8oz self raising flour 4oz margarine 4oz sugar 2 eggs 2 tbsp milk 6oz mixed fruit 2oz cherries Sieve flour, rub in margarine and add sugar and fruit. Beat together the eggs and milk and mix together to make a soft dropping consistency. Place in a loaf tin and bake at 180°C for 1 to 1Ÿ hours.
Lemon Pudding Dorothy Ogle
2oz margarine 5oz castor sugar 2oz self raising flour 1 lemon (rind and juice) 2 eggs 1/3 pint milk Cream the sugar and margarine until light and fluffy. Add flour, salt, lemon juice and rind. Separate eggs. Mix egg yolks with milk and stir into mixture. Whisk egg whites until fairly firm and fold lightly into mixture. Pour mixture into greased dish and cook for 40-45 minutes at 170°C.
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Chocolate Brownies Mary Amos
85g dark chocolate (70%) 85g plain flour 25g cocoa powder ¼ tsp Bicarbonate of soda 100g castor sugar 50g light muscavado sugar ½ tsp coffee granules 1 tsp vanilla essence 2 tbsp buttermilk 1 egg 100g mayonnaise 1 tbsp water Pre heat oven to 160°C and grease a 20 x 20cm tin. Melt chocolate. Combine flour, cocoa powder and bicarbonate of soda in a small bowl. In a separate bowl, stir sugars into chocolate and add coffee, vanilla essence and buttermilk. Stir in 1 tbsp water, beaten egg and mayonnaise until mixture is smooth and glossy. Fold in sifted dry ingredients to mixture. Pour mixture into tin and bake for 25-30 minutes. Leave in tin until cold and cut into 12 equal squares.
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Chocolate Beetroot Cake Paula Palmer
100g drinking chocolate 230g self raising flour 200g golden castor sugar 100g dark chocolate (broken into pieces) 125g unsalted butter 250g cooked beetroot 3 large eggs Preheat oven to 180°C and butter and flour an 8 inch round cake tin (or a baking tray can be used). Sift together the drinking chocolate and flour, then mix in the sugar. Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water. Puree the beetroot in a food processor, whisk the eggs and then stir them into the beetroot. Add the beetroot and chocolate mixtures to the dry ingredients and mix together thoroughly. Pour the mixture into the cake tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave the cake in the tin for 10 minutes before turning out onto a wire rack to cook. Serve dusted with icing sugar (and maybe a little whipped cream!).
Connie’s Rock Cakes Connie Palmer
8oz self raising flour 4oz butter 3oz castor sugar 4oz mixed dried fruit 1 egg (beaten) 2-4 tsp fresh milk Sprinkling of demerara sugar Sift the flour in a bowl. Rub butter into the flour until mixture resembles fine breadcrumbs. Add sugar and fruit. Mix to a very stiff batter with beaten egg and milk. Place 10 spoonfuls of mixture, in rocky mounds, on a well greased baking sheet (allow room between each one as they spread slightly ). Sprinkle with demerara sugar. Bake at 200 oC for 15-20 minutes . Cool on a wire rack and enjoy! This is an easy recipe to make with your Mummy (or Daddy!) x
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Pumpkin Pie Jackie Gibbard
1 pie crust 2 cups of cooked pumpkin ¾ cup sugar ½ tsp salt 1 tsp cinnamon ½ tsp ground ginger ½ tsp nutmeg 2 large eggs 12oz tin of Carnation milk Mix all above ingredients except the eggs and Carnation milk. Then add the beaten eggs and Carnation milk to the mixture. Pour into pie crust and bake at 175°C for 40-45 minutes.
Simple Chocolate Fudge (no cooking required) Janet Tanser
75g full fat cream cheese 350g icing sugar 1 tbsp cocoa powder 1 tsp oil for wiping 75g plain chocolate or drops 40g butter Line a 6 inch square tin. Put the cream cheese into a bowl, sift icing sugar and cocoa through a sieve into the bowl. Mix well. Melt chocolate and butter in a bowl over hot water, then stir in a tbsp of the cream cheese mixture. Pour chocolate into the cheese mixture and beat together until they are creamy. Rub oil around the tin and spoon in the mixture. Push into corners and smooth over with a knife. Place in the fridge for 2 hours or until the fudge is firm. Once firm, use a blunt knife to loosen edges and turn out on to large dish. Remove paper. Cut into squares and return to fridge for 2 hours until fudge is hard. Best advised to keep in fridge for storage.
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Rhubarb Fool Nicky Sutton
300g rhubarb 100g brown sugar 150ml double cream 150ml fresh custard (can use supermarket ready made) grated rind of half a large orange 2 pieces of stem ginger, finely chopped. Rinse the rhubarb and cut into 4cm/2in batons. Place in ovenproof dish with the orange rind, ginger and sugar. Cover and roast in a moderate oven for 30 minutes, or until the rhubarb is tender. Taste and add sugar if necessary. Leave to cool. Whip the cream and fold into the rhubarb with the custard. Serve in a large glass bowl or individually in glasses or ramekin dishes. Serves 4.
Dad’s Rock Cakes Linda Belgrove
Rough and ready recipe with no sugar option. 8oz wholemeal self raising flour 4oz margarine 4oz sugar* 4oz dried fruit* *or omit sugar and increase fruit 6-8oz at least 2 eggs small amount of milk add spice to flour if preferred Rub fat into flour until resembles breadcrumbs. Add fruit and mix together. Whisk eggs and add to mixture bit by bit and whilst mixing in, add few drops of milk until consistency becomes soft but semi solid. Spread into greased lined shallow baking tin and bake 180°C for 15-20 minutes. Cut into required size when cool. NB If diabetic, remember natural sugar in fruit Notes from experience regularly making this recipe: 1. Doesn’t keep long when sugar omitted. 2. Can eat with custard.
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Swisstange
Jean Truslove A jam swiss roll (fresh or frozen) 1 tin of tangerines or mandarin oranges 1 tin of readymade custard Slice swiss roll and put in base of ovenproof dish. Add oranges with their juice. Pour readymade custard over the top. Pop in oven on moderate heat and cook for approximately 15 minutes and serve with cream.
Spanish Tart
Ruth & Jim Howkins 2 large cooking apples juice and grated zest of 1 orange 1 tbsp castor sugar 1 egg 4 tbsp marmalade sweet pastry to line 8 inch case Blind bake the pastry or use a ready made pastry case. Spread base of case with marmalade. Peel and grate the apples and mix with the orange juice and zest. Beat the egg and sugar together and then combine with apple mix. Spoon this over the marmalade, not adding the spare juice. Bake for 25-30 minutes at 150째C until golden brown and firm to the touch. Serve with cream or ice cream.
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About Willoughby Cricket Club
Willoughby Cricket Club has been at the heart of the village of Willoughby for over 100 years. We are a friendly club based at the western corner of the village, with a lot always going on and off the field. The club was officially formed in 1901 although cricket is believed to possibly have been played in the village before that time. Today, the club runs: • 2 senior Saturday teams playing league cricket in the South Northants Cricket League • 1 senior team playing league cricket in the Rugby & District Cricket League • 1 Sunday team, playing village/club friendly fixtures • And….a Ladies Tip & Run team in the Rugby & District Ladies Tip & Run League The club also operates a thriving junior cricket section and has done for over 30 years, with many children from the village and surrounding area continuing to come along and learn to play and enjoy cricket with us. In fact, many of our senior players today first started playing at the club as juniors! For today’s junior cricketers of the future, we run teams at under 11, under 13 and under 15 level (playing in the Rugby and District Youth Cricket League). In addition to those junior and youth teams, we cater for and widely welcome boys and girls aged 7 years upwards to come along and get involved in our dedicated weekly coaching and Kwik Cricket sessions, all run by our ECB-qualified CRB checked coaches.
We also run Kwik Cricket nights and mornings, the club’s annual Single Wicket competition (which is played for by the youth cricketers), a Parents v Kids Challenge Match & BBQ, holiday courses (Cricket Camps) and other social events. We offer great opportunities for all boys and girls from 7 to 16 years to come along, play and get involved in cricket, whether they have played before or not. The invitation is always there to simply ‘come and have a go’! If you are interested to see village cricket in its purest most traditional form, you have come to the right place. Willoughby CC have one of the best grounds and most peaceful surroundings to watch cricket in the local area. Feel free to come along, take a seat or rest on one of the benches located around the ground’s perimeter. If it’s cold, why not watch play from the comfort of ‘The Long Room’ in the club pavilion. More often than not, you can expect a friendly face to offer you a cup of tea or you can buy something stronger from club bar. In any case, expect a warm welcome whenever you visit! For further details on Willoughby Cricket Club – whether it be for playing at adult or junior level, becoming a social member or off-field helper, or simply for finding out information about forthcoming fixtures and club events, contact the club’s Press/ Media Officer & Youth Cricket Coordinator, Karl Quinney on 01788 542441, e-mail at karl@karlquinney.co.uk. For the latest news from all sections of the club - both on and off the field see our official club website at www.willoughbycc.org.uk or the club’s ECB play-cricket [result and fixtures] site at http://willoughbycc.play-cricket.com/home/home.asp.
Chunky Apple Cake Nicky Sutton
8oz plain flour 2 tsp baking powder ½ tsp ground allspice ¼ tsp nutmeg (optional) 4oz margarine or butter, softened 6oz light soft brown sugar 2 eggs beaten 2oz sultanas 12oz cooking apples, diced 1oz demerara sugar vegetable oil for greasing Grease 8” round cake tin with loose base. Line with greaseproof and grease again. Sift flour into bowl. Sift in baking powder, allspice and nutmeg. Stir. Using spoon or hand held electric whisk, beat margarine and sugar together until pale and fluffy. Add eggs a little at a time, beating thoroughly. If it curdles, add 1 tsp of flour mixture. Fold in flour mixture, then sultanas, and two thirds of diced apples. Turn into tin and level surface. Scatter remaining apples and sprinkle with the demerara. Bake at 180°C for 1 ½ hours until top is firm in centre. Cover top with greaseproof after 1 hour. Cool for 10 minutes then remove from tin and peel off paper.
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Tiffin
Elaine Heckford (original source Cynthia Midwood) 6oz butter 4 dessert spn cadbury’s drinking choc 2 dessert spn soft brown sugar 2 tbsp golden syrup 2 1/2 oz cherries 2 1/2 oz sultanas 12oz digestive biscuit roughly broken not crushed Melt butter sugar choc and syrup in pan until smooth but not hot. Add cherries, sultanas and biscuit and mix well. Turn into a shallow tin. When cold from fridge cover with melted choc chill again then cut into slices. Enjoy!
Granny’s Chocolate Slice Amy Sarkies
4oz margarine 2 tbsp cocoa 2 tbsp syrup 1 tbsp sugar 4oz semi-sweet biscuits (crushed) 4oz mixture of raisins, cherries, sultanas (whatever you have in your cupboard or fancy!) 4oz plain chocolate Grease a shallow 7” tin. Melt margarine. Add cocoa, sugar and syrup, melt together. Mix in crushed biscuits and dried fruit mixture. Press into tin. Melt chocolate and spread over biscuit base. Leave in fridge to set. Enjoy!
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St. Nicholas ghby Church, Willou
Records show that the church at Willoughby existed before Magna Carta in 1215. It is believed that earlier structures may have been present in Saxon times between 800-900 AD. In 1232 St Nicholas Church was entrusted to the Hospital of St John the Baptist, the predecessor of Magdalen College, Oxford, under the supervision of the Bishop of Coventry. During later years the supervision was ceded to the Bishop of Worcester, before the revival of the Coventry See in 1918. These relationships are reflected in the East Window which includes St Nicholas; Magdalen College; its Coat of Arms; Mary Magdalen and the Coat of Arms of the Worcester Diocese. The existing building dates mainly from the second half of the fifteenth century. During this time the nave, north aisle and tower were erected with the south aisle added later. The chancel was built in 1662 and rebuilt in 1779. It was a catholic church until Henry VIII’s reformation in 1547, when it became an anglican church. Early records would have been deposited with the Vatican in Rome. The historic parish records are now housed at the Warwick Public Records Office, with the parish registers beginning in 1538 and the church records in 1625.
Records show that in 1552 there were three bells and a sanctus bell. These were recast in 1713 by Joseph Smith in Edgbaston, with the tenor bell being recast again by William Chapman in Whitechapel. In 1920 the bells were condemned as unsafe and after a village appeal were rehung and rang again on Boxing Day 1926. They were refurbished by John Taylor of Loughborough, with the help of local volunteers, in time for the 300th anniversary celebrations. The church tower houses an early 18th-century clock and a hand-wound carillon which was installed in 1724 and plays five tunes. This has been restored at the expense of the village in 1820 and 1983. Local volunteers assisted in a further refurbishment in 2013. The present church clock face was installed in 1947 as a memorial to those who fell
during the Second World War. Subsequently the Parish Council funded the automation with an electric drive. In the north entrance porch can be seen evidence of where soldiers on their way to the battle of Edge Hill on 23rd October 1642 sharpened their swords. One of the oldest items in the church is the font which is thought to be early thirteenth century (1230). In 1899 the organ was acquired from Southam and the churchyard extended. The stained glass window in the south aisle, “Thanksgiving for Victory� Great War 1914-18 and the Roll of Honour were installed in 1919. The Lychgate was provided with funds raised during the 1977 Queen Elizabeth II Silver Jubilee celebrations. In November 2010 a Garden of Remembrance was completed.
Grandma’s Christmas Cake Karen Duggan
10oz plain flour 8oz butter 8oz sugar 4oz ground almonds 20oz currants 1 desert spoon of mixed spice 4 eggs Grease a 7 ½ inch square tin well and then line with grease proof paper. Cream the butter and sugar in a bowl. Using another bowl mix the currants and ground almonds together and in another sieve the flour and mixed spice together. When the sugar and butter have been beaten well, slowly add the beaten eggs with a little flour until all has been used up. Next mix in the currants and ground almonds. Place the mixture in the tin and place some brown paper one the top. Place in the middle of the oven at 140°C for approximately 4 hours. Decorate with golden marzipan and royal icing. If you would like an alternative to a rich dark christmas cake then this one is for you!
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Toms’ Cookies Tom Armitage
50g margarine or butter 125g plain flour 50g brown sugar 1 egg 1-2 drops of vanilla essence Optional extras to make different cookies 2-3 drops lemon essence 25g chocolate chips ( my favourite ) 25g dried fruit Pre heat the oven to 180°C or gas mark 4. Grease the baking tray. Sift the flour into the bowl. Rub the margarine / butter into the flour until it looks like breadcrumbs. Stir in sugar and any optional extras. Beat the egg and vanilla essence together with a fork in a spare bowl. Add egg mixture to the dry ingredients a little a time to make a soft dough. Divide the mixture and spoon on to the baking tray or roll out and cut shapes with a cutter. Bake for 10-15 minutes until golden brown. Cool on the baking tray allowing the biscuits to firm before transferring to a cooling rack. Decorate or leave plain. – My favourite is to dip into melted chocolate!
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Simple Carrot Cake Clare Hewitt Ready in 1 hour, Serves 12 250g self-raising flour 2 tsps ground cinnamon 400g caster sugar 350ml vegetable oil 4 eggs 350g grated carrots 120g chopped walnuts Preparation 30 minutes cooking time 30 minutes 1. Preheat the oven to 180째C/ gas 4, grease two 23cm round cake tins 2. In a medium bowl, stir together the sugar, oil and eggs, mix until blended, then stir in the carrots and nuts 3. Sift in the flour and cinnamon and mix lightly 4. Divide the cake mixture evenly between the two prepared cake tins 5. Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean, cool cakes on wire racks before removing from tins. 6. Put butter cream in the middle of the two cakes and on top of the finished item then decorate with spare walnuts.
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Tiramisu
Gillian Prymaka dish: 12�x 9� (ish) strong coffee - 3/4pt 6 x shots shot - brandy-(tia maria or khalua)-rum shot - massala (for topping) mascarpone - 250gm thick custard - 300gm dash of vanilla extract/vanilla seeds double cream - 300gm choc chip cookies - 2pkts trifle sponges - 2pkts apricot conserve - 2tbsp cocoa powder strong dark chocolate Mix coffee and spirits Layer dish with trifle sponges Mix conserve with a little water and heat, spread over trifle sponges Cover with choc chip biscuits Pour coffee mix over Whip, cream and marsala till stiff (add a little icing sugar for a more sweeter finish, if you prefer) Add custard and mascarpone, whip Pour over base Sprinkle with cocoa powder, grate chocolate over Preferably leave overnight or for 8hrs
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Gluten & Dairy Free Fruit Cake Natalie Wilshire
850g dried fruit: I start with some sultanas and raisins then add what you like! Dates, figs, apricots, mixed peel, dried sour cherries, dried blueberries, dried cranberries… list is endless! 250g dairy free spread or butter if you prefer. 2tsp grated orange rind 2 tbsp golden syrup. (I’ve also used treacle) 100g light brown muscovado sugar 4 eggs 125g ground almonds 185g gluten-free plain flour or normal plain flour 2 tsp mixed spice 80g whole almonds Brandy or I’ve used Disaronno (almond liqueur) Line base and sides of a deep 19cm square or 22cm round cake tin. Beat butter, rind and sugar in a small bowl with electric mixer until combined. Add syrup, then eggs, one at a time, beating until just combined between additions (mixture will curdle!) Transfer to a large bowl, stir in the fruit, ground almonds, sifted flour and spice. Spread cake mix into prepared tin and decorate with whole almonds. Bake in slow oven 130°C, 250°F, Gas Mark 1/2 for 2 and half hours. I put the tin in a roasting tin. Check before this with a skewer and cover with parchment for last half hour until squer comes out clean. Skewer cooked cake, poor over brandy/liqueur and cover tightly with foil and cool in the tin. Feed regularly until ready for use. Marzipan and ice if desired. Ps There is quite a lot of poetic license here! Mine all turn out slightly different but with such lovely ingredients it can’t fail to taste yummy. Enjoy!
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Carrot Cake Dale Thomas
8oz (250g) wholemeal flour 1 tsp grated nutmeg 1 tsp ground cinnamon 1 tsp bicarbonate of soda 1/2 teaspoon of salt 8oz (250 g) soft light brown sugar 3 eggs 6 fl. oz. (175 ml) sunflower oil 3 tbsp plus 2 tsp milk 2 tsp vanilla essence 11 oz. (300 g) British carrots, grated 3 oz. (75 g) dessicated coconut. 2oz (50 g) walnuts, coarsely chopped For the icing 5 oz (150 g) cream cheese 5oz (150 g) unsalted butter 7 oz (200 g) icing sugar 2 tsp grated orange rind 1 tbsp lemon juice 1/2 tsp vanilla essence To decorate 8 walnut halves Pre- heat oven to 325째F, 160째C, Gas Mark 3. Grease and base line an 8 inch (20cm) round cake tin. In one bowl, sift the flour, spices, bicarbonate of soda and salt. Make a well in the centre. In another bowl, beat together the sugar, eggs, oil, milk, and essence until smooth. Fold into the dry ingredients together with the carrots and chopped walnuts. Spoon into the prepared tin and bake in pre-heated oven for 11/2 to 2 hrs or until golden brown and slightly shrunk from the side of tin. Transfer to a wire rack and cool. For the icing, beat together the cream cheese, butter, icing sugar, orange rind, lemon juice and essence, until smooth. Spread over the cake with a palette knife then decorate with walnut halves.
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Lancashire Parkin Charlotte Norman
4½oz butter 4oz brown sugar 5oz black treacle 4oz golden syrup 8oz porridge oats 4oz self-raising flour 3 tsp ground ginger 1 tsp ground mixed spice Pinch of salt 2 eggs, beaten 1tsp milk 1 tsp bicarbonate of soda Preheat the oven to 140°C. Grease and line a loaf tin. Put the butter, sugar, treacle and syrup in a pan and heat gently until the butter is melted. Don’t let it boil. Mix the oats, flour, ginger, spice and salt together in a bowl and add the contents of the pan, stirring well until the dry ingredients are well coated. Mix in the eggs and milk. Scrape the mixture into the prepared baking tin. Bake for an hour, checking often that it doesn’t get too dark on top (cover it with paper or foil if it threatens to burn). If still uncooked in the middle return to the oven until it has. Leave to cool in the tin, then wrap it in cling film and store in an airtight container. Leave it a few days, it’ll get stickier with time.
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y r u o Sav s e p i Rec
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Irish Soda Bread Loaf Margaret O’Donnell 200g wholemeal flour 75g strong white flour 1 tsp bicarbonate of soda 1 level tsp salt 300ml buttermilk 1 tbsp sunflower oil 1 egg 1 tsp honey Sieve flour and bicarbonate of soda. Combine the wet and dry ingredients. Put mixture into a greased 2lb loaf tin. Bake at 200°C (180°C fan) for 45 minutes.
Pork Chops with Apple & Stuffing Jackie Gibbard
4 loin pork chops 3 large cooking apples 1 packet of sage & onion stuffing Seal pork chops on both sides. Peel and slice apples. Mix stuffing. Lay chops and apples on base of large ovenproof dish and cover with stuffing. Cover with tin foil. Bake in oven at 180°C for 50 minutes; uncover and cook for a further ½ hour, then serve.
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Cheese Scones Paula Palmer
225g self raising flour Pinch of salt 2oz butter 1oz mature cheddar cheese 150ml milk Heat the oven to 220°C and lightly grease a baking sheet. Mix together the flour and salt and rub in the butter. Stir in the cheese and then the milk to make a soft dough. Turn on a floured work surface and knead lightly. Roll out to a round 2cm thick. Use a 5cm cutter to stamp out rounds and place on baking sheet. Lightly knead remainder of dough and repeat the process. Brush the tops with a little milk and bake for 12-15 minutes until well risen. Cool on a wire rack and serve with butter.
French Savoury Ham & Olive Loaf Margaret O’Donnell
150g plain flour 2 level tsp baking powder 200g ham 150g pitted green olives 75g grated cheese (hard cheese eg gruyere) 4 eggs 100ml milk 1 tbsp olive oil chopped parsley salt & pepper Cut the olives into thin slices and chop the ham into small pieces. Stir the eggs into the flour and baking powder. Mix in the milk and oil, followed by the ham, olives and cheese. Spoon the mixture into a greased 2lb cake tin and place in the oven at 180°C for 45 minutes. Serve warm or cold thinly sliced with aperitifs or at a buffet.
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Quick Apple Chutney Judith Rowley
1 lb cooking apples 1 lb onions 1 lb tomatoes ½ lb sultanas ½ lb chopped dates ½ lb brown sugar ½ tsp salt ¼ tsp ground ginger ¼ tsp ground pepper ¾ pint spiced vinegar (or malt vinegar with 1 tsp mixed spice) Finely chop or mince the apples, onions, tomatoes, sultanas and dates then put into a large saucepan. Add the brown sugar, salt, pepper, ginger and vinegar. Simmer gently for about an hour. Check for taste. If you like, you could add curry powder or a garlic clove. Put into warmed jars and label.
Runner Bean Chutney Sadie Ellard
2 lb runner beans (trimmed and sliced) 1 ½ lb chopped onions 1 heaped tbsp cornflour 1 tbsp tumeric 1 heaped tbsp dry mustard 1 lb demerara sugar 1 lb soft brown sugar 1 ½ pint white vinegar Cook beans in well salted water. Cook onions in ½ pint of white vinegar. Mix dry ingredients with some vinegar to make a paste. Strain cooked beans. Add rest of vinegar to bean and cook for 10 minutes. Add sugar, onions and rest of ingredients. Boil for 15 minutes. Put into warmed jars.
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Braised Beef with Guinness & Herby Dumplings Lyn Gerrard
This recipe has a sweet flavour of prunes which is balanced by the Guinness. It can be cooked a day in advance, cooled and chilled. 2 lb 2oz braised beef or steak 1 tbsp flour 2oz dripping 2 onions (sliced) 10 fl oz Guinness 20 fl oz beef stock 2 carrots (sliced) 1 tbsp tomato puree 2 tsp ready made mustard 1 bouquet garni 2 tsp demerara sugar 4oz ready to eat prunes Herby Dumplings 4oz self raising flour 2oz shredded suet 1 tbsp fresh or dried herbs pinch of salt cold water to mix Toss meat in seasoned flour. Heat dripping in large ovenproof dish. Add onions and cook for 5 minutes until browned. Add beef/steak and brown all over, then add carrots. Gradually stir in Guinness, stock, garni, mustard and sugar. Season well. Bring to the boil, stirring well. Cook for 1 ½ - 2 hours at 180°C. Stir in prunes ½ hour before end of cooking time. Make dumplings, divide into twelve pieces and add to casserole for ½ hour.
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Baked Egg Flip Linda Belgrove
400g tin of chopped tomatoes (plain or with herbs) Hard cheese (eg cheddar) Eggs Lightly grease an oven proof dish (old oval regular Pyrex dish size or similar) and empty the tomatoes into the base of the dish. Season to taste. Grate cheese over the tomatoes until just covered. Beat eggs and pour over cheese. Bake in pre heated oven 200째C, for 30-45 minutes until top is golden brown and solid. An ideal simple and tasty accompaniment for sausage, bacon and chips. Serves 2 / 3 people.
Stuffed Peppers Dorothy Ogle
10 small peppers seeded and halved lengthways 100g fresh breadcrumbs 50g freshly grated parmesan 1 tsp Bicarbonate of soda 2 cloves of garlic Small bunch of fresh oregano, thyme and basil chopped Salt & pepper Small pinch of chilli powder or small fresh chilli finely chopped 2 large eggs Preheat oven to 190째C. Tightly pack the peppers (sliced lengthways, deseeded and with pith removed) into ovenproof dish. Mix other ingredients together (chilli is optional) and fill peppers to the top. Drizzle with virgin olive oil and sprinkle over extra chopped thyme. Bake for approximately 30 minutes. Once cooled, peppers can be kept in fridge and are ideal as a side to a salad dish. Good accompaniment to fish or steak.
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Bobotie
Bert Ogle Bobotie is a South African dish consisting of spiced minced meat baked with an egg-based topping. Colonists from the Dutch East India Company colonies probably introduced Bobotie to South Africa. This is a scaled down version of the dish made for the Willoughby Society Zulu Night in 2013. 1 kg minced beef 2 slices white bread 1 large onion 15g butter 2 garlic cloves 1 tsp mixed herbs ½ tsp ground clove 3-4 allspice berries 1 tbsp mango chutney 2 tbsp sultanas 4 bay leaves 2 tsp mild curry powder/paste 1 tsp salt ½ tsp black pepper ½ tsp turmeric ½ tsp ground coriander 1 tbsp lemon juice/vinegar Topping 300 ml full cream milk 3 large eggs Dish – 8 x 9 x 2 ½ inch Makes 6-8 portions Heat oven to 180°C. Pour cold water over the bread and allow to soak. Fry the onions in the butter, stirring regularly for 10 minutes, until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry powder/paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper. Cover and simmer for 10 minutes. Squeeze the water from the bread, and beat into the meat mixture. Tip into an oval ovenproof dish. Press the mixture down well and smooth the top. You can make this and chill 1 day ahead before adding the topping. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 minutes until the topping is set and starting to turn golden.
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Broccoli Salad Jackie Gibbard
2 bunches of fresh broccoli 10 slices of streaky bacon 1 medium sized onion (chopped) Sunflower seeds Dressing ½ cup of sugar 1 ½ cup of mayonnaise 4 tbsp of vinegar Cut broccoli into bite sized pieces. Fry bacon until crispy. Chop onion. Mix all together. Mix together dressing ingredients and pour over broccoli mixture just before serving and sprinkle over sunflower seeds.
My Mum’s Norfolk Style Sausage Mash Linda Belgrove
Sausages cut into 1” pieces (browned before if required) potatoes cubed onions sliced gravy seasoning NB: Quantities to suit your own requirements: Place all ingredients into a saucepan and bring to the boil. Simmer until all ingredients cooked. Serve with bread. A family treat (especially on bonfire night).
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Tomato Chilli Chutney The Rose Inn
1 tbsp olive oil Shallot-chopped, Chilli 1 small-chopped Tomatoes x 2-chopped Garlic, 1 clove-crushed 1 tbsp brown sugar 1 tbsp balsamic vinegar Heat oil in a small pan, add shallots-garlic-chilli-tomatoes, cook for 5/8 mins or until soft. Add vinegar-sugar, cook for a further 3/5 mins or until caramelised.
Goats Cheese & Shallot Tarte Tatin Diane Ellard
600g shallots 2oz unsalted butter 12 floz chicken stock 2 tbsp balsamic vinegar 2 tbsp castor sugar 375g ready rolled puff pastry 100g pack soft goats cheese Soak the shallots in boiling water for a few minutes to soften, then peel. Melt 40g butter and fry shallots until golden. Pour in stock, simmer for 10 minutes, then dry shallots on kitchen paper. Preheat oven to 200°C. Unroll the pastry and turn over a 23cm tarte tatin dish (or ovenproof frying pan) and cut around the edge to make a lid, then put pastry back in the fridge. In the dish, melt rest of butter and add shallots for 2 minutes. Then sprinkle in sugar and vinegar and cook for a further 2 minutes. Season shallots and then put the pastry lid over the top and cook in the oven for 30 minutes or until pastry has risen. Let tarte rest for 2 minutes, and then turn it out on a board, so that the shallots are on top and the pastry is the base. Break up the goat’s cheese and sprinkle over the top. Serves 4.
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A taste of village life
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Aegean Kakavia (Beautiful Fish Stew) Mark Herbert
Olive oil 2 onions (peeled and roughly chopped) 4 sticks of celery (trimmed and roughly chopped) 5 cloves of garlic (peeled and roughly chopped) 3 beef tomatoes (roughly chopped) 500g potatoes (peeled and cut into 3-4cm chunks) 3 fresh bay leaves 1 litre vegetable stock Sea salt and freshly ground black pepper 700g fresh fish fillets mixture (eg, Sea bass, Pollack, Bream, Red mullet) Juice of 1 lemon Small bunch of flat leafed parsley (roughly chopped) Small bunch of fresh dill (roughly chopped) Extra virgin olive oil Loaf of rustic bread to serve Heat a good lug of olive oil in a large pan on a medium heat. Add the onions and celery and cook for 5 minutes, then add the garlic and cook for another 5 minutes, stirring occasionally, until soft but not coloured. Add the tomatoes, potatoes and bay leaves and pour in the stock. Season with salt and pepper and bring it all to the boil. Reduce to a low heat and simmer for 15 minutes. Add the fish fillets and bring back to the boil, then reduce to a medium/low heat and simmer for a further 15 minutes, until the potatoes are tender and the fish is cooked through and flakes apart. Stir in the lemon juice and herbs, drizzle with extra virgin olive oil. Season further if required. Serve with chunks of rustic bread.
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stitute n I ’s n e m o W y b h Willoug The organisation for women known as the Women’s Institute was formed in 1915 to revitalize rural communities and encourage women to become more involved in producing food during World War I. Since then the organisation’s aims broadened and the WI is now the largest voluntary women’s organisation in the United Kingdom.
The WI plays a unique role in providing women with educational opportunities, the chance to build new skills and take part in a wide variety of activities. Denman College in Oxfordshire is owned by the WI and is a place of learning and creativity. Hundreds of different craft, cookery and lifestyle courses are run every year to appeal to everyone, members and non-members alike.
1960
The WI is celebrating its centenary year in 2015.and currently has over 210,000 members in around 6,600 WIs. The hymn “Jerusalem” by William Blake is usually sung at the beginning of WI meetings. It was first sung at the 8th AGM in 1924.and the tradition continues.
Willoughby Branch of the Women’s Institute The Willoughby branch of the Women’s Institute was founded in February 1920, the first president being the vicar’s wife, Mrs Indiana M. Trethewy. Until the opening of the Village Hall in 1933, the meetings were held in the school room. Among its many activities in the early 1920’s was the raising of money for purchase of a motor cycle for the district
nurse and assisting a bell committee in raising funds for the restoration of the church bells. Several members joined the Women’s Volunteer Service during World War II, and one of their duties was the distribution of meat pies in the village under what was known as “The Pie Scheme”. In the 1950’s a drama group and ladies’ choir competed many times at the Leamington Festival and were successful in winning many awards. To commemorate the Golden Jubilee of the National Federation of Women’s Institutes in 1965, a bed of golden coloured roses was planted in the Village Hall grounds and to mark their own Golden Jubilee in 1970, they presented a bench, vice and tools to the Occupational Therapy Department of the Hospital of St Cross, Rugby. Other gifts to the Village Hall included window curtains and a projection screen.
2010
August 2010 we celebrated the 90th birthday of Willoughby WI with a celebration dinner at Hillmorton Manor Hotel and also, on a lovely summer day, a 90th Birthday garden party held in the President’s garden.
Today Willoughby WI meetings are held on the 3rd Thursday of the month in the Village Hall. Do come along to one of our meetings and see what we get up to.
Visitors are always welcome.
(V) Spicy Parsnip & Black Bean Casserole (Cooked On The Hob) Linda Belgrove
1 tbsp olive oil 1 onion peeled and diced 2 cloves garlic, peeled and crushed 500g potatoes, peeled and cut into chunks 500g parsnips, peeled and sliced 4 carrots, thickly sliced 2 tbsp curry powder 1 litre vegetable stock (1stock cube) 2 cartons (390g each) black beans drained 250g baby plum tomatoes Heat oil in large saucepan and cook onion and garlic for 3-4 minutes until softened. Add potatoes, parsnips and carrots. Turn up heat to high and cook for 6-8 minutes stirring until vegetable are golden brown. Spoon in curry powder and add vegetable stock and bring to the boil. Reduce heat and simmer and cook until vegetables are tender (15-20 minutes). Add the black beans and tomatoes and cook for a further 5 minutes. Serve as a complete meal in the pot! Sprinkle with chopped fresh parsley before serving if required. This dish has a sweetish flavour which comes from the parsnip and black beans. Serves 4.
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Zuchinni (Courgette) Bread Jackie Gibbard
3 eggs 1 cup of vegetable oil 2 cups of sugar 2 cups of grated zuchinni 2 tsp vanilla 3 cups of flour 1 ½ tsp baking powder 1 tsp baking soda 1 tsp Salt 1 tsp cinnamon ½ cup chopped nuts Grease and flour 2 loaf tins. Beat eggs and add oil, sugar, zuchinni & vanilla, then mix well. Sift flour, baking powder, soda, salt and cinnamon and add to egg mixture. Add nuts and put into loaf tins. Bake at 175°C for 1 hour.
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Beef and Pheasant Casserole Rachel Settle
2 tbsp oil or dripping 1 pheasant - cut into 8 pieces 1lb braising steak - cubed 2 large onions – peeled and chopped 2 tbsp plain flour ¼ pt dry white wine ¾ pt beef stock 1 tbsp red wine vinegar Salt & black pepper ½ tsp dried thyme 4 tbsp whole berry Cranberry sauce 4oz button mushrooms – sliced Cooking time: 2½ hrs - Oven @ 160°C Heat oil in frying pan, add pheasant and fry over moderate heat, turning often until well browned. Transfer to casserole. Reheat oil in pan, add beef and fry as above. Add onions to the pan and fry over gentle heat for 5 minutes until lightly coloured. Sprinkle in the flour, stir well and fry for a further 1-2 minutes. Gradually stir in wine, stock and vinegar and bring to the boil. Season well with salt and pepper, add the thyme and cranberry sauce and heat gently, stirring, until the sauce has melted. Pour the contents of the pan into the casserole, cover and cook in a pre-heated oven for about 2 hours or until the pheasant and beef are tender. Add the mushrooms 30 minutes before the end of the cooking time. Taste and adjust the seasoning. Serve with winter vegetables.
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Piccalilli
The Rose Inn S450g 1lb salt 4.5ltrs/8 pints boiling water 2 x 450g/1lb cauliflower florets 450g/1lb pickling onions/shallots ( in chunks) 450g/1lb sliced runner beans cucumber deseeded in chunks (0.5”) 225g/8oz courgettes ( in chunks) 275g/10oz caster sugar 1.5ltr/2pts + 13floz ( extra 5tbsp) distilled malt vinegar 2 x garlic cloves 1/2 a whole nutmeg grated 1/2 tsp Chinese 5 spice ( or allspice) 50g/1.75oz cornflour 25g/1oz mustard powder 25g/1oz turmeric 15g/1.5oz ground ginger and 1/2 tsp cayenne pepper Mix salt with boiling water. Leave to cool, divide between 2 large bowls add cauliflower + onions to one, then cucumber, runner beans and courgettes to the other. Keep veg submerged for 12 – 24 hours. Drain and rinse veg well, still keep them apart. Put sugar-garlic- 1.5ltrs/2pts+13fl oz of vinegar in a large pan, boil, add caulifloweronions-spice & nutmeg, cook for 3mins. Add beans-cucumber cook for a further 4/5 mins. Do not overcook keep veg with a little crunch. Lift vegetables out of vinegar set aside in a bowl. Mix flour-mustard-tumeric-ginger ( any other flavour of choice i.e. chilli ? ) with the 5 tbsp vinegar and water add some hot vinegar then add to pan and bring to the boil stirring. Simmer for 10 mins. Stir vegetables into sauce and spoon into warm, sterilised jars….!
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Tomato Sauce Di McKnight
3 Onions 2 Garlic cloves A little butter 2 ½ Lbs of really red tomatoes Sweat down onions and garlic in a little butter. Add skinned tomatoes and gently simmer for 1½ hrs Add salt and pepper to taste and basil if required Add 3 more skinned tomatoes and basil for texture or blend if a smooth sauce is required Choices to use Good served on all pasta Add to mince for bolognaise Add parmisan and basil Add chopped mozzerella cheese and melt down for 3 mins This sauce freezes well
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Index
Sweet recipes
Sweet recipes
Carrot Cake.............................................. 31
Aegean Kakavia (Beautiful Fish Stew)... 43
Chocolate Beetroot Cake........................ 16
Baked Egg Flip......................................... 38
Chocolate Brownies................................ 15
Beef and Pheasant Casserole.................. 48
Chocolate Sponge................................... 13
Bobotie.................................................... 39
Chunky Apple Cake................................. 22
Braised Beef with Guinness
Connie’s Rock Cakes................................ 16
& Herby Dumplings................................. 37
Dad’s Rock Cakes..................................... 18
Broccoli Salad.......................................... 40
Everyday Fruit Cake................................... 8
Cheese Scones.......................................... 35
Gluten & Dairy Free Fruit Cake............... 30
French Savoury Ham & Olive Loaf.......... 35
Grandma’s Christmas Cake..................... 26
Goats Cheese & Shallot Tarte Tatin........ 41
Granny’s Chocolate Slice......................... 24
Irish Soda Bread Loaf.............................. 34
Lancashire Parkin.................................... 32
My Mum’s Norfolk Style
Lemon Pudding....................................... 14
Sausage Mash.......................................... 40
Linda’s Byfield Pancake............................. 9
Piccalilli.................................................... 49
Moist Tea Bread......................................... 8
Pork Chops with Apple & Stuffing......... 34
My Mother’s (Winifred Wood)
Quick Apple Chutney.............................. 36
Christmas Pudding.................................. 11
Runner Bean Chutney............................. 36
No Added Sugar Christmas Pudding...... 12
(V) Spicy Parsnip & Black Bean
Old Fashioned Rub-in
Casserole (Cooked On The Hob)............. 46
Method Fruit Cake.................................. 14
Stuffed Peppers....................................... 38
Pumpkin Pie............................................. 17
Tomato Chilli Chutney............................ 41
Rhubarb Fool........................................... 18
Tomato Sauce.......................................... 50
Simple Carrot Cake.................................. 28
Zuchinni (Courgette) Bread.................... 47
Simple Chocolate Fudge (No Cooking Required)........................... 17 Spanish Tart............................................. 19 Sultana Slab............................................. 10 Swisstange............................................... 19 Tiffin......................................................... 23 Tiramisu................................................... 29 Toms’ Cookies.......................................... 27
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Goodness Pie Cup of good thoughts Cup of kind deeds
Cup of consideration Cups of sacrifice
Cups of well beaten faults Cups of forgiveness
Mix thoroughly.
and sympathy. service.
Add tears of joy, sorrow
Flavour with love and kindly
Fold in
4 cups of prayer and faith.
Blend well.
Fold into daily life.
Bake well with the warmth of human
kindness and serve with a smile at any time. It will satisfy the hunger of many starved souls.