Palace Ave.The young people at Paignton (Palace Avenue) Methodist Church enjoy cooking. This page contains some of their popular recipes.
Click here for a printer friendly version of the Chocolate Log Cake recipe.
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| 75ml | sunflower oil |
| 75g | sugar |
| 1 | egg |
| 30ml | milk |
| ½-1 teaspoon | vanilla flavouring |
| 50g | walnut pieces |
| 120g | carrots |
| 100g | self raising flour |
| ½ teaspoon | bicarbonate of soda |
| ½ teaspoon | cinnamon |
| 30g | low fat soft cheese |
| 30g | low fat spread |
| 60g | icing sugar or sweetener to taste |
| few drops of vanilla essence | |
| walnut halves or mini "carrots" made from icing sugar |
Put 6 muffin cases in a muffin or bun tray.
Place oil, sugar, egg and vanilla in a bowl, beat well.
Roughly chop walnut pieces, scrape or peel carrots and grate coarsely.
Add these ingredients to the bowl with the flour, bicarbonate of soda and cinnamon.
Mix well.
Spoon the mixture into muffin cases. Bake for approximately 25 minutes at 180 ºC / 350 ºF / Gas Mark 4.
Cool on a wire rack.
Mix the first 4 frosting ingredients together and beat until smooth. Spread over the cool cakes and decorate with walnut halves or "carrots".
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Click here for a printer friendly version of the Chocolate Log Cake recipe.
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| ½ | large Sainsbury swiss roll |
| 100g | butter |
| 150-200g | icing sugar |
| 1 tablespoon | drinking chocolate |
| Christmas cake decorations |
Cream the butter (with a spoon or fork) until very soft and white.
Mix in the some of the sugar add more sugar to make a firmer icing.
Mix in the drinking chocolate and mix well.
Using a knife spread the butter icing over the swiss roll half.
Once covered use a fork to lightly mark the surface of the icing to look like bark.
If you wish you can sieve a little icing sugar over your cake to make it look like snow.
Decorate with Christmas things. We used a robin and a sprig of holly (both plastic).
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Click here for a printer friendly version of the Chocolate Crispies recipe.
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| 120g | chocolate |
| 90g | cornflakes (or rice crispies) |
| paper bun cases |
Break the chocolate into pieces and put into a glass bowl.
Melt the chocolate in the glass bowl over a pan of simmering water, or in a microwave if you have one. Take care not to overheat it or it will burn.
Give the chocolate a bit of a stir to make sure it has all melted.
Mix in the cornflakes (or rice crispies).
Spoon the mixture into the paper bun cases.
Sprinkle with some sugar strands if you want to.
Put them somewhere to cool until the chocolate sets (maybe in the fridge).
| 50g (2oz) | Milk chocolate (and a bit to decorate) |
| 50g (2oz) | Madeira or sponge cake |
| Chocolate vermicelli or sugar strands to decorate | |
| Paper cases |
1. Melt the chocolate in a glass bowl over a pan of simmering water, or in a microwave if you have one. Take care not to overheat it or it will burn.
2. Break the cake into crumbs with your fingers then stir it into the chocolate. Leave the mixture for a few minutes to cool.
3. Shape the mixture into eight small balls. Roll them in the chocolate vermicelli or sugar strands or dip them into more melted chocolate. Leave them on a wire rack for 20 minutes to set.
4. Place the truffles into the paper cases.
Yummy!
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Click here for a printer friendly version of the Pancake recipe.
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| 110g | plain flour |
| 1 | egg |
| 284ml | milk and water (half milk, half water) |
| filling of choice |
Put the flour into a mixing bowl, add the egg and beat the mixture well.
Gradually beat in just enough liquid to make a smooth batter. Make sure there are no lumps.
Allow to stand for a few minutes then gradually beat in the remainder of the liquid.
Refrigerate mixture if not being used right away. Give a final beat just before use.
Heat a little oil in the bottom of a small frying pan. Get the pan really hot to start with, then turn the heat down to medium.
Pour a little pancake mixture into the frying pan. The actual amount will depend on the size of the frying pan but 2 tablespoons should be OK for a 18cm pan.
As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter.
It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be.
Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
If you are really brave you could try tossing the pancake in the pan!
Add the filling of your choice. We used a little sugar and some lemon juice.
Enjoy your pancakes! We did.
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Click here for a printer friendly version of the Gingerbread People recipe.
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| 60g | margarine or butter. |
| 175g | self raising flour. |
| 100g | sugar. |
| 2 level teaspoons | ground ginger. |
| ½ teaspoon | bicarbonate of soda. |
| 35g | golden syrup. |
| ½ egg | beaten. |
| 1 teaspoon | grated orange rind. |
Lightly grease a baking sheet.
Sieve the flour, ginger and bicarbonate of soda into a large mixing bowl.
Heat the margarine or butter and golden syrup together in a saucepan over a very low heat until the butter has melted.
Remove the pan from the heat and leave the mixture to cool slightly, then pour it onto the dry ingredients.
Add the egg and orange rind and mix thoroughly to a dough.
Either roll out the dough to about ½ cm thick and cut out the people, decorate with dried fruit such as currants for faces, buttons etc. OR Roll into small balls, place on the baking sheet and flatten with your fingers.
Bake in a preheated oven at 160 ºC / 325 ºF Gas mark 3 for 15-20 minutes. Then carefully transfer biscuits onto a wire rack to cool.