Grandma Abson aged about 16 in 1900
Today is Christmas Day, and I've been busy preparing some treats
for the family over the past few weeks and days in preparation for this special
day on the baking calendar. I've been particularly busy as I have been setting up my new blog where I will be sharing the
baking passion and expertise that I inherited from Grandma Abson. So bear
with me as I'm new to this! I hope you'll enjoy these baking tips and stories.
Homemade Mince pies
On Christmas Eve, we had my daughter's fiance and
his family over. Grandma Abson's tasty Mince pies are always a
really crowd pleaser. They are bitesize so you can
enjoy more than one without feeling guilty. I make Mince pies with home made mincemeat and Grandma's melt in the mouth pastry. To make them extra special you can make
Christmassy shapes such as stars, bells and Christmas trees out of the
pastry on top, and brush them with milk before popping them in the oven.
Try them for yourself.
At the end of October, I always make Grandma Abson's Christmas
Cake. My tip is to always make the cake at least six weeks in advance so
that the brandy can mature, then just before Christmas,
I put the finishing touches - home made almond paste and icing. We are
usually too full to start the cake on Christmas Day, so we usually have a slice
with afternoon tea and Wensleydale cheese on Boxing Day.
Happy Christmas everyone!
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