Whiff's recipes

I’ve just made Whiff’s gingerbread- it’s delicious! We’ve had it straight out of the tin, so should be even better tomorrow.
Thank you

LucyAnna just had a muffin they are really light and delicious. Thank I can make muffins that aren't like rubber balls.

I highly recommend others make them.

LucyAnna I finally made muffins thanks to your recipe. They rose just got to what wait until they cool. Are they darker then yours? I cook them for 25 mins should it have been 20mins.

I hadn't got any muffin cases so made my own

Screen froze and didn't want loose my post.
Key think is to keep y the mixture boiling and giving it a stir to make sure it's not sticking to the bottom.

Take jars out of the oven using funnel fill jars to almost the top. Until all mixture used up.

It may not fill all the jars but I always have more jars than I may need.

Using a thick wad of kitchen roll quickly pick up the jar by the top and screw on the lid once done set aside over night.

Wash up and after cleaning down have a well deserved cuppa.

Should have said at the start make sure you are wearing an pvc apron and long sleeves .

Next day put warm water the washing up bowl and wash the jars of set marmalade. I always have drips down the sides as my hands tremble. Dry and label . Put in dark cupboard will keep 2 years unopened . Once open store in the fridge.

I know this has been long winded and I tried to think of all the information you need. In my recipe book it just has the qualities as I don't need a method been doing it so long.

This will work with limes but they will only need 30 mins to cook whole. If you want to do lime and lemon just take limes out and leave lemons to cook.

Same ratio of fruit to sugar.

Orange ratios are different so if any one wants to know them let me know . Method the same cooking time longer.

Just hope this has made sense. As tried to give you as much information as you need.

Mizuna recipe in my book thank you.

Lemon marmalade
The picture is of the consistency of it. It's thick and no peel.

This is a 2 day recipe made my way

Lemons you need the ones with thick skins. Not thin. Unwaxed ones .
1kg lemons
2kg sugar.

If your lemons weight just over a kilo that's fine just make sure you use double the weight in sugar.

Even though the lemons are waxed still give them a scrub in water . Put into a large pan. For this part I use a stainless steel pan that's is designed to have 3 compartments for veg in but large saucepan will do as long as it has a lid.

Put on hob and add 2 and half litres of boiling water. Turn on hob bring to the boil then turn to simmer with the lid on. Look after 45 mins as they may be soft you can tell by the colour or some may have a spilt if you want to use a screwer to test stand back so you don't get juice over you. If not soft give another 15 mins and then they should be soft.

Remove pan from the heat and take out lemons best to put them in a bowl and set aside . Put pan with lid on to one side to leave over night. Once lemons are cold put into the fridge .

Put a side plate or saucer into the freeze .

Next day take lemons out of the fridge . Line a chopping board with kitchen roll. Have a sharp knife and a fork. I find a dessert fork best. I am not posh just brought them for my bottom draw before I got married . Put you kitchen bin handy.

Get your preserving pan and put near the cutting board .
Top and tail lemons discard . Cut in half and using fork carefully removed the pips straight in the bin. Try not to loose to much lemon. Put lemon halves in pan.
Once all lemons done.

Add half litre of the cold water the lemons where cooked in and using a stick blender blitz until it's a pulp.
If it's very thick add another half litre of cooking water and blitz again .
Add another half litre of cooking liquid if there not enough top up with cold water.

Add the sugar give a good stir using a wooden spoon.

I have a wooden board lined with kitchen roll with a glass jug on by the hob and stand my spoon in that.

Wash and rinse 6 lbs jars and 2 half pound jars , lids jam funnel and ladel . ( Sure I have spelt that wrong but you know what I mean )

Line a roasting tin and stand jars in up right may need 2 tins. Put into cold oven turn to 140° once at temperature leave for 20 mins turn oven off but don't open the door they will keep warm so they don't crack when filled.

Put lids in bowl pour over boiling water and leave a minute. Put double thickness of kitchen roll on board put lids face down on roll and cover with double thickness of kitchen roll.

While the jars are sterilising.

Turn on hob to boil and extractor fan kept stirring until all the sugar is dissolved and then stop stirring bring the mix to the boil .

Once a rolling boil set your timer for 20mins . Don't leave the kitchen. I sit and read . After 10 mins give it a stir . Once time is up. Leave in hob boiling spoon some liquid onto frozen plate or saucer put back into freezer for 3 mins.
Take out and run your finger through the middle it should stay parted . If not boil mix for 5 mins. Take off the heat . I move the jug and put the pan in the board.

You can test again if you want but it will be done.

The key thing is to keep the mixtur

Auntieflo I do preview what I write but I don't always take it in when I have spelt something wrong.

Yesterday to friends I meant to put QVC I thought I had but it turned out as CVQ.
I will post my lemon marmalade recipe for you tomorrow.

Oh Whiff, I was just going to ask for your Lemon Marmalade recipe.
Reading through the last couple of posts I came across your 'persevering pan '.
(Not being pedantic, truly, and having a giggle, imagining the long suffering pan).
Keep posting your recipes, we all seem to like them, a lot.

ITALIAN AMARETTI COOKIES
2/3 large egg whites (90g approx)
280g ground almonds
280g caster sugar
1/4 teaspoon vanilla extract
2 tbsp Amaretto liqueur (or supermarket own brand)

For rolling...
3 heaped tbsp caster sugar
3 heaped tbsp icing sugar

Preheat oven to 170°.
Line two baking trays with baking parchment.
Whisk egg whites into stiff peaks.
Fold in almonds, sugar and vanilla extract.
Slowly stir in liqueur. Add just enough so mixture is a thick paste that can be formed into a ball in your hand (it should be very sticky though).
Place the extra caster sugar and icing sugar on two separate plates. Using a teaspoon, scoop out a chunk of cookie mixture and roll into a walnut-sized sticky ball. Roll in caster sugar then icing sugar and place on baking tray. Repeat. Leave a little space between the balls.
Squash balls a little (they'll crack = ok).
Place in the oven for 15 minutes.
Take out of oven, cool for 5 minutes then remove from baking tray (you can serve warm or leave to cool on a wire rack).

Apparently you can make these with almond essence instead of liqueur but I haven't tried that. They make a lovely present in individual small paper cases in a box.

teabagwoman lime would be prefect for the biscuits . I have made them with my lemon marmalade as well as orange. Grapefruit marmalade or 3 fruit marmalade would work as well.

I used to make pink grapefruit marmalade but I can't have grapefruit as it doesn't go with some tablets I am on.

If anyone wants a marmalade recipe I will post the way I do it. It won't be the same as you buy or if any of you already make it wouldn't be the same. But it is delicious. People who I give jars to go made for it. In fact taking a jar of my lemon marmalade to one of my craft friends.

Made 2 gingerbread cakes and 5 and half pounds of blueberry jam yesterday. Over did it as I keep falling asleep afterwards. The cakes are for the pharmacy I use and my GP practice. Taking them today. As next Thursday it's my craft groups Christmas party and we have our secret Santa. The picture is my make this year. The criteria is something to hang or stand no bigger than your hand. We do it as a lucky dip .

Keep posting your recipes as I look forward to trying some .

I like the idea of making a lime drizzle cake. I’ve just made a lime marmalade tray bake for an upcoming cake sale. I have marmalade left over and am wondering if it would work in your marmalade biscuits Whiff?

Last one today just incase anyone wants a go. It won't be ready for Christmas but will be into the new year.

Mango chutney

This is my recipe I made up through trail and error. There is no chilli as I don't like chilli but it's spicy.

I use a stainless steel persevering pan I brought from Aldi years ago. But if you have a very large stainless steel pan with a thick base you could use that.

2kg frozen mango chunks
500ml cider vinegar
Heaped teaspoon of the following
Ground spices
Coriander
Cumin
Ginger
Garam masala
Turmeric
4 teaspoon garlic puree I use it out of a tube.
380g soft brown sugar .

The night before you want to make it add frozen mango and cider vinegar in the pan cover with cling and leave to defrost.

Next day using a stick blender blitz the mango until smooth. Put on the hob add rest of the ingredients.

Wash 6-7 1lb jars plus a couple of half pound jars and lids. Rinse in cold water. Line a roasting tin or 2 and stand the jars up right put into a cold oven turn to 140° fan once to temp leave in the oven for 30 mins . Turn off oven don't open the door. They will keep hot in the oven so they don't crack when filled. Put the lids into a bowl pour over boiling water leave for a minute. On board line with 2 pieces of kitchen paper place lids down face down cover with another 2 pieces of kitchen roll and set aside.

Bring the mango mix to the boil while the jars are heating. Stirring all the time until the sugar is dissolved. Then simmer for 90 - 120 mins . Giving it a stir every 15 mins to start to make sure nothing sticks after hour stir every 10 mins.

Now you are supposed to let all the vinegar evaporate but if you do that then it will burn .

So I let mine cook until it's a dropping consistency and not sticking to the bottom. If it sticks it will add burnt taste to your chutney.

Do not expect it to be as thick as shop brought they add thicker to it.

Once it's dropping consistency. Take off the heat.

Take out jars I put on a wooden boarded covered with kitchen roll. I use a metal jam funnel which is over 30 years old but you can buy non stick ones . I use a ladel to spoon the mix into the jars via the funnel fill almost to the top. How many you fill deeps had thick you let it get. Once all mixture potted .Using a thick wad of kitchen roll on your hand pick up jar quickly by top and screw on the lid tightly. Do this with the rest. Then transfer to heat proof board leave to go cold overnight.

Next day in a washing up bowl with clear warm water wash the jars incase of drips . I always have to wash my jars as my hands tremble. Dry thoroughly and label. Put into a dark cupboard for 4 weeks before use.

If you have a half pound jar which isn't full to the top store in the fridge for 4 weeks.

Once open will keep in the fridge for a year. Any full unopened jars will keep for 2 years in dark cupboard.

Posted this before on another thread but incase anyone didn't see it and love Brownies it's a Nigel Slater recipe my way.

300g granulated sugar
250g spread
250g 70% dark chocolate
3 medium eggs plus 1 yolk
60g SR flour
60g cocoa powder

170° fan greased and lined square baking tin not loose bottomed.

Melt chocolate over simmering water then set aside.

Put all the other ingredients into a bowl cocoa powder first so it doesn't fly everywhere. Using electric mixer whisk together .

Pour in melted chocolate and either use electric mixer or use a spoon to mix in. Depends how my hands feel which way I do it. Either way works.

Put into the tin . Bake 30 mins test with screwer show come out sticky but not raw. If raw cook another 3mins.

Stand on cooling rack in the tin for hour. The cake will sink but that's what it does as the chocolate solidifies .
Take out of the tin and pull down paper . Once cold I cut it into 16. It's very rich. Delicious cold but even better warmed in the microwave served with ice cream. Will keep for 4 days in plastic box. Freezes well.

My easy cheese sauce recipe.

50g mature or extra mature cheddar crumbled no need to grate
30g P flour
200ml milk to start with you can add more but not take away.
Salt and pepper

In a cold pan put milk in first then flour then cheese.
Put on to boil whisking all the time until it thickens add more milk to get to the consistency you want .

Because of the high fat content in the mature or extra mature cheddar you don't need to use spread or butter. And no one will notice the difference plus it's lower on calories.

Mizuna that's funny. I love amaretti so recipe please.

Parkin
This is my friends aunties recipe my friend is in her 80's so I made it how her aunt would have made it.
6oz SR flour
3oz Quaker oats any oats will do but not oatmeal.
4 dessertspoons generous golden syrup ( 50ml)
4 dessertspoons generous black treacle (50ml,)
I worked out the 50ml as I found it would be easier for me to measure than by the spoon as my hands shake to much.
3oz butter (or spread)
3 medium eggs
3 tablespoons milk
6oz brown sugar.( Use either light or dark brown whichever you have in )

Oven 130°fan grease and lined square tin

The recipe said mix together.
Because of my hands I melted the spread ,golden syrup, treacle and sugar in the microwave until spread had melted then mixed in the rest of the ingredients using a spoon.
Cook 60-75 mins

I made it 5 days before cutting wrapped in baking and foil. It past my friends taste test said it was like her aunties.

I liked it better than the Nancy Birtwhistle's Parkin recipe I had used before.

Whiff the Advent calendar reminds me of when I made a grown-up Pass The Parcel for Christmas Day and my three-year-old grandson insisted on joining in, naturally. Completely forgot that one layer had a can of gin and tonic, which of course he won. His dad quickly substituted it. 😄

I have a lovely soft amaretti recipe if anyone's interested. Will dig it out later. The trouble is they make you want to eat them all at once.

I'm still enjoying the banana muffins, last one for breakfast today.

Limes not likes 🤦

HurdyGurdy love your recipe. It's how I make mine. It's amazes me how it soaks up all the liquid once cold it doesn't fall apart when cut. Don't know anyone who doesn't like this lemony cake. It works well with likes as well. But found Oranges aren't bitter enough to give that lovely contrast between the cakes sharp tang and sweetness.

Easiest Lemon Syrup Loaf

Literally throw everything into the food processor/blender, then into a cake tin and into the oven.

For the loaf:
170g butter (softened)
170g self-raising flour
170g caster sugar
1 teaspoon baking powder
2 large eggs
75ml milk
Zest of 1 lemon

For the syrup:
Juice of one lemon
3 tablespoons granulated sugar

Grease and line a 2kg loaf tin

Bake on middle to high shelf for 35-50 minutes. When a skewer comes out clean, the cake is done.

Dissolve the sugar in lemon juice.

Place the tin on a rack and pierce cake all over with a skewer.

Spoon syrup over the loaf whilst still warm. Let cake cool in tin then turn out.

This was in my 3 year old grandsons advent calendar I brought him this morning. Lot of jokes about mommy liking wine. Hope it makes you smile .

grandMattie

Callistemon21

Thanks Whiff, I might try to biscuits as they look easy! Do you know if they work with gluten free flour?

We used to have Gransnetters' recipes on here but when I looked for one the other day, I couldn't find them.

Callistemon, if you go to “food”, there will be a “find recipe “ thingy…

Thanks GrandMattie, I'll take a look

Bonnybanko he will love it. I either make a cake or give jars of my preserves .

grandMattie I don't know about gluten free flour as I have never used it. But have brought some and gluten free baking flour . I will try the weekend using it but par down my recipe incase it's a disaster . Will let you know how I get on. I love experimenting. Sounds like a mad scientist 🤣.

V3ra love that idea yum . I love Yorkshire pudding. Always amazes me how those few ingredients can make anything so delicious. I use a muffin tin and make enough batter for 12 and freeze then that way if I fancy 1 or 2 I just put them on top of my reheating dinner for 4-5 mins until defrosted and hot.

I’m going to make tagliatelle tomorrow my neighbour will get some he’s been so helpful to me in putting my towel rail up in the bathroom thank you H it’s great having good neighbours.

This was my husband's favourite pastry . He loved sweet pies especially mincemeat pie but didn't like little ones as not enough filling.

Old recipe so in ounces
12 oz SR flour
6oz spread or butter
3oz sugar
2 egg yolk
Cold water.

Oven 200°

Put flour and sugar into bowl rub in flour. Putting the sugar in makes it easier to rub in the spread or butter.
Supposed to be like breadcrumbs but mine depended on how my hands where that day.

Add egg yolks and mix with a knife . Then using your hand bring it all together. You may need a teaspoon of water . It all depends on the age and brand of flour . It needs to be a soft ball of dough but not wet.

Put onto some cling film and chill in fridge for hour. It freezes well without cooking.

It will be difficult to roll out as it's very short. I used to use a fluted loose bottomed tin that was greased . I didn't try to roll out for the base but using 3 quarters of the pastry a lump at a time and press it into tin until level. The tin I used took a whole jar of mincemeat sometimes more depending on brand of mincemeat I used to fill it to almost the top of the tin.

The rest of the pastry I rolled out on a well floured board. Didn't usually make it whole onto the pie but that didn't matter I just patched it up and pinched the edges together. Then ran the the rolling pin over the top to cut of any overhang.
Put a hole in the middle. If any left over party make leaves etc if you want.

Put onto a tray covered in foil .
Cook for 30 mins then lower oven to 180° for 15 mins . If browning to quickly cover with foil.

My pastry days are well behind me . But as this was my husband's favourite I thought I would post it.

More recipes from everyone else.

Xmas pie for left overs.

Many years ago I used to chop up all the leftovers from a Sunday roast, spread them out in a big tin, pour Yorkshire pudding batter over everything and bake it like a toad in the hole. Serve with leftover gravy or make fresh as required 😋