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    30 Mouthwatering Cake & Cookie Traditional Recipes
    30 Mouthwatering Cake & Cookie Traditional Recipes
    30 Mouthwatering Cake & Cookie Traditional Recipes
    Ebook55 pages45 minutes

    30 Mouthwatering Cake & Cookie Traditional Recipes

    By Jackie Clark

    ()

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    About this ebook

    Sometimes it can seem that modern recipes are boring and very similar. Recipes
    are not all the same; these traditional recipes are certainly not boring.
    These are recipes that have been used in many cases for 100 years or more. Easy
    to cook and delightfully tasting recipes that no one will be disappointed with.
    Well, not unless they do not like gorgeous cakes, cookies and pastries.

    The truth is in the eating so get a copy now and discover for
    yourself how good food used to taste.

    All recipes have ingredients in units for the US, UK and
    metric. Also Fahrenheit and Celsius oven temperatures, together with gas
    numbers are covered. So no conversions
    are needed. Whatever country the book is used in there will be no issues.

    A fully linked index is provided of course. And uniquely the
    author provides support for anyone wishing to contact her, with any issues with
    recipes.

    Recipes:

    Almond Biscuits/Cookies, American Biscuits, Bakewell Tart

    Boiled Cake, Cheese Cake, Chocolate Cake

    Chocolate Fudge, Christmas Pudding, Creamy Fudge

    Drop Scones, Eccles Pudding, Edinburgh Shortcake

    Ginger Biscuits, Ginger Bread, Ginger Cake

    Golden Barley Cake, Low Fat Sponge Cake, Marble Cake

    Milk Rolls, Mixed Peel Cake-lets, Marshmallow

    Pie Pastry, Plain Toffee, Quaker Oats Biscuits

    Raspberry Buns, Rhubarb Tart, Rich fruit Cake

    Scones Without the fruit, Spiced Apple Fritter, Sponge Cake
    Filling

    LanguageEnglish
    PublisherJackie Clark
    Release dateFeb 18, 2013
    ISBN9781301178315
    30 Mouthwatering Cake & Cookie Traditional Recipes

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      Book preview

      30 Mouthwatering Cake & Cookie Traditional Recipes - Jackie Clark

      Dedication

      This book is dedicated to Ian Robinson who provided his Great Grandma's Recipe Book and suggested that I convert it into a modern recipe book.

      Introduction

      The  recipes in this book are taken from the personal recipe book of Great Grandma Giles who did her cooking during the 1920's through the 1940's. At that time processed foods were few and far between which meant that a much wider amount of cooking was involved in family life.

      The idea of opening a packet of sauce or a quick frozen meal was just as unheard of as it would be for the average time strapped housewife to grind her own herbs or grains into flour on a nightly basis today.

      When I was offered this recipe book to turn into a modern recipe book I was so excited at the prospect. The original was hand written in long hand sometimes using old English, and as it was a personal recipe book included many shorthand's only known to Great Grandma Giles and her family.

      Transcribing the original to use on the computer took a very long time. Many words were not understandable requiring the recipes to be tried several times before realizing the original intention. Some ingredients are no longer available and some are now probably illegal to use.

      Flours made today are different to flours produced in the days of Great Grandma Giles. The EU have banned all bleaching and maturing agents in flour. The effect is to make the making of light fluffy cakes very difficult as the flour is courser than in days gone by. For more information on this aspect of flour wikipedia has an interesting article. flour facts

      I have enjoyed the whole process of converting and interpreting the recipes for this book, and have cooked a great many of the recipes to test them. I thank you for buying this book and hope you have a great deal of fun cooking the recipes, and greater pleasure eating the results.

      Cooking is not an exact science. Ingredients change constantly due to the time they are at within their season, the storage time and conditions will have an affect on flavor and texture. Ovens are different in operation and temperature. Cooking utensils are different in construction, some have copper bottoms, special capsule bottoms, cast iron, aluminum and stainless steel are all different types that will affect cooking times. The variations are infinite which makes cooking so

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