Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns

Do you love Hot Cross Buns? This is the first year I made them gluten-free They are surprisingly tasty. All I did was substitute self-raising flour for gluten-free self-raising flour. Presto – They don’t rise as much, but the taste is still magnificent. I will post the recipe soon.

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Gingerbread Houses – Christmas ideas

Gingerbread House ideas – These are made with gingerbread dough. Gingerbread Dough Recipe: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. Preheat the oven to 180 degrees Celsius or 375 degrees Fahrenheit. You will need Gingerbread House templates.

Here is an internet link to templates: https://www.bing.com/images/search?q=gingerbread+house+templates&FORM=HDRSC2

1/2 cup butter softened 1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup 1 tablespoon cinnamon
1 tablespoon ground ginger 1 1/2 teaspoons ground cloves
1 teaspoon baking soda 2 cups plain flour

lots of different sweets, lollies, gum drops, liquorice, peppermint, marshmallows, candy canes, biscuits, cookies and put together with royal icing (2 egg whites lightly beaten mixed with 3 cups of pure icing sugar).

Making a gingerbread cubby house: a bunch of boxes, coloured paper, paints, cardboard, toilet rolls, cellophane, long wrapping rolls, spare cardboard and paper plates.

Lynda Gray’s Cupcake Recipe – quick delicious and easy

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These are mini-christmas trees.

Lynda Gray’s Cupcake Recipe – quick delicious and easy

Since lots of people have been asking for my cupcake recipe I thought I would share it.

Lynda Gray’s Cupcake Recipe
Cupcake Recipe easy and delicious
Simple Cupcake Recipe

Ingredients:
100 grams caster sugar (or to make them without a sweetener instead use stevia powder 10 – 15 grams)
125 grams self-raising flour
115 grams unsalted butter
2 room temperature eggs/2-3 dessertspoons of milk (cows or rice is best)
1 teaspoon vanilla extract (preferably the natural concentrated extract)
6 muffin cases

Preheat the oven to 180C or 356F.
First step take all ingredients out of the fridge
Make sure they are more to room temperature when using
You need muffin cases not those little patty cases
Muffin trays and spray them with some cooking spray
I use olive oil cooking spray. Then place the muffin cases in them.

Pour all ingredients into a cooking bowl and mix until smooth
you may want to add a little milk at this stage just (1-3 dessertspoons)
I use rice milk. Once mixed use a dessertspoon and place the mixture into the muffin cases around 2/3rds full.Place in the oven for approximately 20 minutes or until cooked.
You can smell that sweet aroma of the cupcakes cascading from the oven when they are ready.

Place them on a cooling tray. Once cooled there are many ways to ice them. Christmas Tree icing you need soft icing mixture, butter and a tiny bit of milk. Red and green natural food colours. Two separate bowls. Pour in a cup of icing sugar, soft butter mix until firm – you can add a tiny bit of milk as you are mixing. The trick with icing is use a little liquid at a time when mixing. Pour in your colour. Make one red, the other green in the separate bowls. Mix until firm yet smooth. Take out two icing bags. Place the red in one and the green in the other. Outline the cupcake with red and then fill in the middle with green in a swirling motion and when finished lift the bag upwards to finish off the top. Then for decorations you could use – cake decoration balls as baubles or currants.

You can also Royal Ice them: Royal icing looks and tastes great. 1 egg white mixed with pure icing sugar – the harder icing sugar). Mix the egg white with the icing sugar until
it is firm. Then spoon the icing on top. The smaller the spoon the easier. I sprinkle with dark chocolate. Buy a bar of dark chocolate and grate it over the top of icing or an easier way is to buy a chocolate bar and grate it or chop it into small chunks and place on top.

Happy baking.

Turkey Cooking Tips

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Cooking that Christmas Turkey.  Some little tips for cooking your turkey.

I always cook my turkey on Christmas Eve as it makes my Christmas Day so much more relaxing.  I just reheat it on Christmas Day in the oven with some juices.  I leave it overnight in the fridge until Christmas morning when I reheat it.  I think of cooking a turkey like nurturing or caring for someone.  I check on it while cooking and have a timer by the oven set for 30 minutes so every thirty minutes I check on how it is cooking.   Once I have worked out the time it will take I write it down.  Then I easily remember when I put it in the oven and when I need to take it out.

1/  The average weight of a Christmas Turkey is 5.5 kilograms after stuffing equivalent to 12lbs.  This means you cook this Turkey for 200 minutes = 3 hours and 10 minutes. (1 kilogram = 20 minutes cooking time plus you add a further 90 minutes)

2/  Before you place it in the oven wrap it in aluminium or tin foil (see number 6 you can layer the turkey with bacon or pancetta slices before wrapping in the foil).

3/  Put 2 litres of chicken stock in the pan and 3 tablespoons of olive oil.  Check the turkey every 30 minutes and pour the juices over the top.  Keeps it moist it is going to be cooking for along time.

3/  Cook it at 175 degrees – 180 degrees celsius or 360 degrees fahrenheit.

4/  To see if the turkey is ready – pierce the thickest part of the thigh with a small fork or baking skewer.  If the juice runs out clear the turkey is ready, if it is slightly pink keep cooking it.

5/  You can stuff the turkey in various ways – turkey mince mixed with 2-3 tablespoons thyme and/or sage, 2 egg yolks, some cut up french stick, 30 grams or 1 ounce of breadcrumbs, 1 onion, himalayan crystal salt and cracked pepper is always nice.  Use a sewing needle and strong cotton and sew the opening up after you have stuffed it if you want to.

6/  You can layer the turkey with organic bacon or pancetta before baking.  This draws more flavour into the turkey.