Having missed this for long enough (decades), I finally decided to make it myself. And I’m more than happy with it, it’s delicious! Especially with Homemade Butter, made today and included in the mix and to taste with when cooked. But it’s tasty without butter too.
(c) K Wicks
Thought about something new to try and make, and homemade gummy bears caught my eye. First time using gelatin, so the very first attempt failed, but tried again the next day and it worked out pretty well. So orange gummies it was, closely followed by strawberry ones the next day after that. Can’t wait to try other flavours when I run out…
(c) K Wicks
New cake method is going well. Orange and Blueberry just as nice as the Lemon and Blueberry one. Although halved the recipe for this one, it’s still a good size.
(c) K Wicks
A great combo, not sure why it didn’t occur to me before, as it has to many others.
I used my blueberry muffin recipe, with a couple of tweeks, and it’s perfect. Might try an orange one next…
(c) K Wicks
I thought it might be handy to put all my recipe links in one post, for me as well as anyone else who might like to use them. I’ll add to it as I get round to writing more down and trying new ones, but it’s a start.
Apple, Honey and Cinnamon Cakes
(c) K Wicks
I have found a good method now, and so far so good.
250ml double cream
100g caster sugar
1 tsp corn syrup
Flavour you are making – these ones were orange extract, and homemade dried raspberry powder and dessicated coconut.
Put the cream, sugar and corn syrup in a pan, put on a low heat and mix, then leave to simmer/boil until it gets to 238 degrees. Then tip out, let cool for 5-10 mins until becomes the right consistency, then fold in the colour and flavouring. You just need to know when it’s done by eye and feel, but I’m getting the hang of it.
(c) K Wicks
Cream is so useful, and making butter is so easy, I feel a bit silly I didn’t know. Like the popcorn, until you know, you don’t. So, having seen a simple process, tried it, and so far it’s been perfect every time.
For anyone who would like to know, there are many tutorials vids online if you prefer watching someone do it. But here’s the brief –
300ml double cream left to sit at room temperature for two hours. Then start churning. I got a Kilner churned which works really well.
The cream will whip first, and you need to keep going until it looks like scrambled eggs and fully clumps together, separating from the buttermilk. You may need to lift out the paddle and push the edges in throughout a few times. But it should take no longer than 10 minutes to full clump and separate.
Once it’s fully clumped, tip into a colander over a bowl to catch the buttermilk as that has uses too. I’ve been using mine to make southern fried chicken, and it’s great. Recipe for that coming soon too.
This is where you get hands on, as you need to squeeze as much buttermilk out as you can. Then submerge in cold water to get off final amount. Then add some salt to taste, and to get some final moisture out so it doesn’t spoil.
When you are happy you’ve worked the salt in and squidged it about enough, put in your butter bell, crock or dish, and enjoy!
Keep the buttermilk too as you can use this for awesome pancakes or scones.
(c) K Wicks
A good idea for fruit if you happen to find you have too much at harvest time, you find a deal, or you just want to make some tasty snacks which last a bit longer than just resh fruit.
I decided to try and make two at the same time, having completely failed on my first attempt at just trying one. But I realise I spread the mixture too thinly and left it drying out too long, so made it much thicker this time. And read a couple of other recipes to make sure I really did understand the process, which is simple, but clearly still room to screw up!
First one – Strawberry and Apple – put however much you want into a blender, I used half an apple, and a good handful and a hald of strawberries. A squeeze of lemon and then blend it until smooth. I didn’t bother weighing anything for this, just winging it.
Second one – Blueberry and Apple – again half an apple, and about two handfuls of blueberries at least, and a small squeeze of lemon. I also threw in two raspberries and a strawberry to help it liquify. Then completely blend.
The pectin in the apple helps it to go jammy, but you can just use lemon juice if needed, apple isn’t required if you just want one fruit flavour. And you can add sugar if you want, or honey is you like a bit of extra sweetness.
Put the fruit smoothie in a pan, and heat for around 10 minutes until it goes jammy. Stir frequently and you’ll see when it starts to get thicker, but it’s when it just starts to stick to the bottom of the pan and need scraping that I would say it was ready.
Then pour onto baking paper or a silicon tray, and smooth into a rectangle of similar thickness throughout.
Put in the over on 80 degrees for around 3-4 hours, you’ll have to judge when done by touching and if it isn’t sticky, and it stays together when you start to peel it off. Then remove and cut into strips using scissors, and roll into strips keeping the baking paper on as it then acts as a wrapper (I got fresh paper put as the one used was a bit soggy). Put in an airtight container in the fridge and they last for a few weeks apparently. Although I’m sure they won’t last that long!
(c) K Wicks
I was surprised at how easy it is to make popcorn at home! I kind of always thought you needed a microwave, and a packet bought from the shops. Not so. And now I’m hooked.
Buy a bag of corn, there is a specific type for popcorn, but you get a lot for what you get out of it.
Butter in pan (homemade butter in this case and probably about 1-2 tablespoons worth), put the corn in as well and cover all the corns with the butter as it melts. Add a bit of salt, and cover on a low heat. Then within about 5 minutes it starts popping away. Turn off when you think they are mostly done, and wait a couple more minutes to remove the lid.
You can also then make your own caramel if you want sweet popcorn. Put some sugar in the pan and wait for it to caramelise (don’t stir it). Once it’s caramelised, turn off heat and tip in the popcorn and toss until coated. Then set aside to cool.
(c) K Wicks
I’m going to be bold here, and call this a top breakfast, finally finding after many years a quick, easy, warm and filling morning meal. One to see you through the day, and with enough sweetness and slow release energy to see you through. If you are prone to liking sweet things and burn lots of energy just being awake, good meals are important. Although this one is not an everyday one, it’s great for when needed.
Apple – peeled and diced
Homemade butter
Cinnamon
Maple syrup
Golden syrup
Oats
Add the butter, apple and cinnamon and cook for a fee minutes until the apple starts to soften. Add the syrups and cook for a further couple of minutes. Then add the oats and allow them to soak up the syrup for a minute or two. Then serve – I have it with double cream, but the recipe I took it from on the internet had yoghurt, and used coconut oil instead of butter as they’re vegan. It’s a fantastic page by the way, so if you like youtube, check out @FitGreenMind for awesome recipes and vids.
(c) K Wicks
MKW Publishing 