Lemon Drizzle Cake - MS Word document for downloading

This first recipe is from “Mary Berry’s Ultimate Cake Book” and is the one we served at Presentation Evening. Mary suggests a lemon icing for the top. As the pupils would be icing this freshly made cake, I didn’t want to risk cake crumbs getting caught up in the icing as they were spreading it. This can happen in seconds and completely spoil the look of the cake, so I opted for a crunchy topping instead. It also meant peace of mind for me, knowing there was one less cake to need icing when cold!

I love the convenience of this crunchy lemon topping. It should be poured over the hot cake and left to cool. So quick and easy! Although I might have started off baking with enthusiasm, I have often felt I don’t want to make an icing once the cake is cold. This solves that problem!

If you use margarine from a tub, cakes can be made very quickly, just using a bowl and a wooden spoon. (Make sure it is not a spread, though. That doesn’t make good cakes). Packet margarine or butter usually needs an electric whisk to break up the lumps of fat.

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Carrot Cake - MS Word document for downloading

Here’s another of the recipes I was asked for at Presentation Evening, followed by the recipe I use at home. Carrot Cake always seems to be popular! I was amused to see how peoples’ faces lit up at the sight of Carrot Cake and Lemon Drizzle Cake (to follow!).

So few people seem to make cakes at home, now. I think that’s a real shame. You only have to look at the aisles in the supermarkets devoted to cakes and biscuits to see that there is a real demand for these foods. It doesn’t have to take up much time and all you need is a reliable recipe, (which I am providing!)

A friend has asked why I use a different recipe at home. The reason is quite simple - I don’t have the size of trays I have in school. I prefer to make more “loaf” style cakes, which fit into the freezer more easily.

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Cheese and Chive Dip document for downloading

This Cheese and Chive dip proved to be immensely popular on Thursday evening and there were many requests for the recipe. I wish I’d thought to photograph it before we served it! If I make it up to show you what it looks like, I know I’ll want to eat it! After all the cake I ate (somebody had to do the quality control!), I don’t need the extra calories!

It needs to be served chilled, with a selection of crisps, crackers and raw veg for colour, such as neat batons of carrot, cucumber, celery, red and green peppers and halved cherry tomatoes.

Serves 6-8 people

Preparation time: 5 minutes to make the dip, plus 1 hour chilling time.

Ingredients and Shopping list.

• 225g (8oz) cottage cheese
• 6 tablespoons soured cream
• 1 tablespoon lemon juice
• salt and pepper
• 4 tablespoons snipped chives

Garnish

• 1 teaspoon finely snipped chives

Method.

1. Sieve the cottage cheese.
2. Blend with the soured cream, lemon juice, seasoning and chives.
3. Spoon into the serving dish, cover with cling film and chill.

Serve topped with the remaining chives.

Liz Milton