Andrea
Thursday, 21 September 2017
Wild Rare – Collections New Authors Gourmet Events Gallery Launches
Andrea
Wednesday, 13 September 2017
Calendars and Almanacs for 2018 - choice and highlights
THE ILLUSTRATION BENEATH OUR TITLE
"With the exception of the first edition in 1793, The Old Farmer's Almanac has had a frontispiece illustration on the title page every year. Read on to learn how the frontispiece came to be and the meaning behind its intricate design."
Read more at
Friday, 4 August 2017
Clandestine Cake Club hold a vintage recipe challenge!
Hilary Leach – Victoria Sandwich
"This afternoon I baked a Victoria Sandwich Cake. I found this recipe in a booklet published in 1954 by Trex Cookery.
I chose this cake as lately in the Selby branch there has been much discussion about the best method for a Victoria sandwich cake. I also had a packet of Trex in the fridge, leftover from something else I had made earlier this month. I have been making jam lately and have used some of my strawberry jam.
I followed the recipe exactly except that I split the batter between two 8 inch cake tins and baked for 20 minutes, rather than all in one tin that required baking for 40-45 minutes.
It has produced a beautiful light sponge and dairy free. My husband has already eaten a slice with his afternoon cup of tea. Trex uses 20% less fat than if you are using butter or margarine and certainly it creams very easily. I may well use this again for a sandwich cake or sponge."
Clandestine Cake Club hold a vintage recipe challenge!
Hilary Leach – Victoria Sandwich
"This afternoon I baked a Victoria Sandwich Cake. I found this recipe in a booklet published in 1954 by Trex Cookery.
I chose this cake as lately in the Selby branch there has been much discussion about the best method for a Victoria sandwich cake. I also had a packet of Trex in the fridge, leftover from something else I had made earlier this month. I have been making jam lately and have used some of my strawberry jam.
I followed the recipe exactly except that I split the batter between two 8 inch cake tins and baked for 20 minutes, rather than all in one tin that required baking for 40-45 minutes.
It has produced a beautiful light sponge and dairy free. My husband has already eaten a slice with his afternoon cup of tea. Trex uses 20% less fat than if you are using butter or margarine and certainly it creams very easily. I may well use this again for a sandwich cake or sponge."


