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Well you can't have too many fairies can you?  ;D :o :o

Being a language sort of person I always find myself wondering where they get their names from. Anyone know?

What about the different names for bread rolls? Round here it is a barm (soft bread roll) and cob (small hard bread roll). Where I am from (Notts) a bread roll is called a cob whatever the type.

Quote from: betula on October 22, 2011, 17:49:14
Sat next to a cosy fire..........lovely :)

USA cup cake

UK  Fairy cake......at least it was....we ae all talking cup cake now ;D

Then there's: "That Lishka, she's quite a cupcake!"

 ;D ;D

Quote from: GrannieAnnie on October 22, 2011, 19:07:04

Quote from: betula on October 22, 2011, 17:49:14
Sat next to a cosy fire..........lovely :)

USA cup cake

UK  Fairy cake......at least it was....we ae all talking cup cake now ;D

Then there's: "That Lishka, she's quite a cupcake!"

Is that like fruitcake in UK English??

Quote from: grawrc link=topic=69801.msg711170#msg711170 datethere's: "That Lishka, she's quite a cupcake!"
/quote]
Is that like fruitcake in UK English??

hahaha,sounds like our Lish  ;D

Quote from: manicscousers on October 22, 2011, 20:38:18

Quote from: grawrc link=topic=69801.msg711170#msg711170 datethere's: "That Lishka, she's quite a cupcake!"
/quote]
Is that like fruitcake in UK English??

hahaha,sounds like our Lish  ;D

OI! you lot. Cut it out!

Cadbury's fruit'n'nutcase I'll accept, tho ;D

only edible fruit cakes are made in Texas by Collin Street.
the rest are just door stops and paper weights.

Quote from: plainleaf on October 22, 2011, 21:27:30
only edible fruit cakes are made in Texas by Collin Street.
the rest are just door stops and paper weights.

Quote from: Collin Street Bakery FAQsWhat are the ingredients in your DeLuxe® Fruitcake?


   Ingredients: pecans, cherries, corn syrup, sugar, flour, pine-apple, raisins, eggs, invert sugar, honey, liquid soybean oil & hydrogenated soybean oil, papaya, water, high fructose corn syrup, corn syrup solids, orange peel, natural and artificial flavor, sulphur dioxide, red #40, blue #1, tumeric (color)

<Southern gen'leman accent>Whyyy! That's jus' lahk Momma used ter make! Heee Haww</Southern gen'leman accent>

Quote from: Lishka on October 22, 2011, 20:43:10

Quote from: manicscousers on October 22, 2011, 20:38:18

Quote from: grawrc link=topic=69801.msg711170#msg711170 datethere's: "That Lishka, she's quite a cupcake!"
/quote]
Is that like fruitcake in UK English??

hahaha,sounds like our Lish  ;D

Now you've got me craving chocolate  ;D

OI! you lot. Cut it out!

Cadbury's fruit'n'nutcase I'll accept, tho ;D

I nip out for a few minutes hours to do some gardening over the road and when I get back I'm miles behind the natter!  ::)

Have I missed "the difference between a muffin and a crumpet is ......."?  ???

Quote from: realfood on August 31, 2011, 18:42:24
Muffins are quite different  from crumpets, in my view. Crumpets are often like very thick Scottish pancakes. I think of muffins being usually made with fresh fruit or vegetables, rather than with dried fruit, although you can use that as well if you like.
Because there is often big quantities of fresh fruit in them, and I do not use much sugar(for health), I need to keep them in the fridge for a few days, or I freeze for use later.
I have found it quicker and easier to make one large muffin(12"), and cut it up into slices once cool.
Quote from: Melbourne12 on August 31, 2011, 19:52:15
Quote from: Jeannine on August 31, 2011, 18:46:02
It seems we are still confusilng Engliash Muffins with US muffins... I put a pictures of the differences earlier in the post.



Even the English get confused about English muffins.  There are the generic "English muffins" as illustrated in your picture, which are cooked on a griddle.  Then there are "Oven Bottom Muffins" aka Lancashire muffins, which are cooked in the oven.  These are a bit like a bagel, but lighter and with a dimple in the middle rather than a hole.

And there are, apparently, also Scarborough Muffins, but I've personally never encountered them.

I've never had much success with English muffins.  They always turn out tough and leathery for me.  Maybe I should become a convert to your delicious American banana muffins instead.  Smiley

Well I made a right pig's tab off that :-[ :-[ :-[

Quote from: pumpkinlover on October 22, 2011, 22:45:12
Well I made a right pig's tab off that :-[ :-[ :-[

Not at all - not only is it very pretty it's also very good of you to make it as clear as mud  day.  ;D

And....... I still think this is a Thanks everyone.

who mentioned banana muffins yum  :)now i will have to get my mixing bowl out and its just me who lives here bang goes my diet again Lol :'( :'(

Sounds yummy.......love banana :)

Old bone china tea sets.........the fashion at the moment is for Brides to hold a Pre wedding tea....complete with all old fashioned tea cups,cake plates etc and that lovely old emboidered linen......tablecloths etc.

I've been allergic to banana for most of my life but recently discovered that I have "outgrown" the allergy so can eat them again. Still can't if they're very ripe though! So maybe I could have a go at banana muffins if anyone has a recipe?

Den I have loads of old bone china - much of it inherited. I do draw the line at the tiered cake/sandwich plates though - they just take up too much space. Lucky you working with antiques!

Search on here, Anne, there's a lovely one of Jeannine's  ;D
got it
Banana Muffins. Makes 12 huge muffins in the big American muffin cases

Turn oven to  gas 4
1/2 cup butter
1 cup sugar
2 eggs
3 very very ripe bananas


1 3/4 cups plain flour
1/2 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 cup fine chopped walnuts

I use my Kenwood mixer and do as follows. Don't fuss with it.

Turn machine on,
Chuck in the butter,sugar,and raising agents and salt,after about a minute add the bananas,then sugar, then eggs.

Add the nuts, then add the flour just to barely mix. IT NEEDS to be lumpy

Share between the muffin cases and bake for 25-30 minutes.

You can add choc chips as well of you wish.

Don't overblend, the mixture will be lumpy and loose. Don't overbake.

Really easy and freezes well.

XX Jeannine

I have still got an old emborderd table cloth which i did for my bottom drawer ,when i got married in the 70s  that's some thing never heard off now, Bottom drawers

Never use an embroided table cloth when having beetroot for tea ;) ;) ;)

Quote from: betula on October 23, 2011, 09:44:24

Old bone china tea sets.........the fashion at the moment is for Brides to hold a Pre wedding tea....complete with all old fashioned tea cups,cake plates etc and that lovely old emboidered linen......tablecloths etc.

Is it, Betula? Gosh. Love that idea. I'd not joined in when you all started talking about old china (so well-behaved was I to (try) to keep on-topic) ::), but now...well,here goes.

After reading that, I did a quick count and have 8 bone china cup/saucer + teaplate sets, the china so fine that you can see through them when you hold them up to the light.Each comes from someone I know, so my OH's Great Aunt Audrey (she'd be well over 100 now), my own Grandma, etc. All with lovely memories.

Years back I was given a square Irish linen tablecloth with embroidery transfers on it, originally owned by a lady who took it down into the air raid shelter during the war when the sirens went off and she sewed and sewed until the all-clear sounded. Not the best embroiderer, she was, and clumsily done with the full 6-threads of the silk. So I unpicked it all, bought a booklet of embroidery stitches and weeks later it was finished.Some of the stitches actually used just one thread! When it was done I invited friends round for afternoon tea, using the tea cups and plates I had. I didn't have a cake stand tho, but true to the spirit of the thing, cobbled one up with various sized/shaped plates. I remember using G-A-Audrey's cup and plate with beautiful delicate butterflies on it.