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1  Easter egg cross stitch pattern in Easter by r. craftwright on: April 01, 2013 02:31:13 AM
I've just started designing my own cross stitch patterns and this is one of the first things I made.

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2  Duck pond cupcakes in Easter by r. craftwright on: April 01, 2013 02:29:29 AM
I wanted a change from lots of chicks and bunnies. So this year I made duck pond cupcakes.

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3  Designing my own cross stitch patterns in Needlework: Discussion and Questions by r. craftwright on: April 01, 2013 02:25:19 AM
I've had a go at designing some of my own cross stitch patterns. I would really do with some feedback on if they work and what could be improved about them.

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4  Lactose free American pancake recipe in Dessert by r. craftwright on: March 22, 2013 08:17:28 AM
50g Self raising flour
1 tbsp caster sugar
1 egg
3 tbsp Soya milk
1tbsp oil
Sift the flour into a large mixing bowl and add the caster sugar. Make a well in the center and add the egg and the mix and whisk until smooth.
Set aside for a moment and heat the oil in a frying pan.
Once the oil is hot add table spoonfuls of the mixture to the pan round blobs are great or try for other shapes.
Two minutes on both sides should be enough. They should be puffed up and golden brown on both sides when ready.

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5  Spanish lemon and almond cake in Dessert by r. craftwright on: March 22, 2013 08:15:09 AM
I have attempted to recreate the lemon and almond cake we ate whilst on holiday in Spain. The key elements I wanted to capture were the intense lemon flavor, the crunchy almonds on top and the moist cake with lemon curd centre. I thought it might take a few attempts to perfect it but I baked this yesterday and it was like being back on holiday. So for those of your that like also like to be transported back to the Costa Blanca or who just want to try and intense lemon cake recipe, here it is....

Rind of 1 lemon
3/4 cup of caster sugar
1 cup margarine
4 eggs
1 3/4 cups of self raising flour
1/4 cup ground almonds
1tsp baking powder
1/4 tsp salt
2 tbsp lemon curd
1tbsp flaked almonds
1tsp granulated sugar to decorate

for the syrup
juice of 1 lemon
3/4 cup caster sugar

Preheat your oven to 190c gas mark 5 and grease and line a loaf tin.
Cream the margarine and sugar together and add the lemon rind. (save a little bit for decoration)
Add the eggs and mix until smooth
sift in the flour, baking powder, salt and almonds and mix.
Pour half the mixture into the loaf tin
then spoon the lemon curd in a line down the centre of the mix
cover the lemon curd with the remaining cake batter and smooth the top.
Sprinkle flaked almonds down the centre in a line
bake for 1 hour and ten minutes or until golden brown and springy to the touch

make the syrup by placing the lemon juice and sugar in a saucepan over a low heat until the sugar has dissolved.
Poke holes in the top of the cake with a fork and spoon the syrup over the cake.
Sprinkle the granulated sugar on and the remaining lemon rind and leave to cool in the tin.
Once cool remove from the tin. 

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6  Lion cake in Dessert by r. craftwright on: March 22, 2013 08:12:10 AM
I made this for my mum's birthday.

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7  Banana and ginger tray bake recipe in Dessert by r. craftwright on: March 22, 2013 08:08:34 AM
here is the recipe for Banana and Ginger tray bake, a great way to use over ripe bananas.

125g butter, 150g golden syrup, 100g light brown sugar, 4 medium bananas, 2 eggs,
2tbsp milk, 250g self raising flour, 2 tsp ground ginger, 1/2 tsp bicarbonate of soda.

preheat oven to 180c / gas mark 4
mash the bananas in a large bowl.
Melt the butter, sugar and golden syrup in a small pan over a low heat.
Add all the remaining ingredients to the bananas and beat.
When the syrup mixture has melted and allowed to cool slightly add to the mixing bowl and beat.
Pour into a lined tray bake tin 7'' x 10'' roughly
Bake for 20-25 minutes until browned and the top is springy.

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8  everyday chocolate cake in Dessert by r. craftwright on: March 22, 2013 03:42:00 AM
Here is my recipe for my everyday chocolate cake.
175g self raising flour,
200g caster sugar,
200g stork margarine,
3 medium eggs, (weigh them and adjust the ratio if needed)
1tsp baking powder,
25 g cocoa powder.
For the butter cream icing:
175g icing sugar,
25g cocoa powder,
75g stork margarine,
1tbsp milk.
Preheat oven to 180c of gas mark 4. Grease and line two 8'' sponge tins. Add all the cake ingredients in a large mixing bowl and mix with an electric mixer until smooth consistency. Pour into the two baking tins and bake for 25 mins until they spring back when touched in the middle. Remove from tins and allow to cool on a wire rack. When completely cool prepare the butter cream icing. Add all the ingredients into a large mixing bowl and mix with an electric mixer until smooth. Use half the mixture to sandwich the sponges together and then pipe the rest of the icing on top using a star nozzle.

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9  50p bag of beads in Beads: Completed Projects by r. craftwright on: March 22, 2013 03:37:44 AM
I found a bag of beads at my local resource exchange and I bought them as I thought the colours were lovely. This is what I made with them and I still have loads left. Not bad for 50p.

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10  completed garden patchwork cushion in Crafty Housewares: Completed Projects: General by r. craftwright on: March 22, 2013 03:31:36 AM
These are some pictures of my garden patchwork cushions. Not sure I'll ever get to use them as I don't think summer is ever going to arrive!

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