I wanted to do my A-Z of biscuits' but dooyoo said that wasn't what dooyoo was looking for, which made me scratch my head. SO here is a mix of party food and biscuits variation as I struggle to think of anything to write about now the summer has gone and busted.
A - Almond Slices
The Almond tang is distinctive and pleasurable but if you don't get the measure right it can ruin the product. Bakewell Tarts are great at judging the almond tang but the Mr Kipling Country Slices ruin it by sprinkling those bloody nuts on top. The Almond Slice can be lovely if purchased although your local markets can really guff up the generic versions.
B - Bourbon
There is no doubt they didn't think it through when they created the Bourbon, something The Apprentice candidates of the day came up with in a day it's that bland. The idea of a chocolate biscuit with chocolate filling is nonsense for me, like nuts are in a chocolate bar like coconut flakes in a bounty. It just doesn't work and the irony is there is no actual classic chocolate taste to the biscuit, but, like the Bounty, it has survived and sits sheepishly between the Custard Creams and Rich Teas living of their reputations. Dean Koonitz only chose that pseudonym so he could sit next to Stephen King on the rack.
C - Custard Creams
Probably the staple food as far as biscuits go outside of the 'dippers'.The Custard Cream has the most versions of it in the shops, every supermarket carrying their own brand. If you don't have one of these guys in your biscuit section then you don't have a biscuit section. It's the nation's favourite.
I love Custard Creams and they taste different in all their different versions, from the brittle Happy Shopper one being the worst and the more solid and crispy Crawford's brand the nicest.
D is for Digestives
This one is often mistaken for a dipper and can quickly result in ruined tea and biscuit, its saturation levels low and it crumbles quicker than the dooyoo girl's legs around yours truly -, if they ever got to meet me.lol. In fact we are unsure what the Digestive's principal job is. Rather annoyingly they do taste nice when you speed dip them in your tea.
E is for Eggs
A boiled egg is eating a chicken's abortion, as simple as, yet they taste lovely. To be even more decadent to this poor chicklet that sacrificed himself to keep me fed at weddings and funerals I tend not to eat the white bit just the yellow. Every cheap family wedding in the 70s and 80s would have bowls of these and sometimes still in the shell! Ok, I didn't have an 'E'.
F is for Fig Roll
Fig Rolls can vary greatly on taste dependent where you purchased them. My preferred one is the drier Morrison's version although I can be tempted by the softer Tesco one that has less pastry and more of the rich fig taste. But, like Jaffa Cakes, if you eat one you will eat them all pretty quickly. Best to buy just one packet girls.
G is for Garibaldi
This one taste like rabbit food and very dry and crumbly. I can foresee no possible reason to call this a biscuit or a snack. Even Heather Mills McCartney wouldn't eat this cack.
H is for Hotdogs
I think a good buttery American style dog goes down great at house and student parties and with squirty condiments great for after beer warm down. American style sausages are better and at least the girls get to see a 'wiener' if nothing else that night or early morning.
I is for Iced Gems
Perfect for a small niblet alongside the mint with evening coffee before we all depart the party or reception for the road or the bedroom. With its dainty swirl of crisp icing atop the biscuit sponge it's always best to leave the smallest snacks to last.
J is for Jaffa Cakes
Eat one and you eat them all! Not good for dieters but the perfect after snacks for the main grub. They last along time too in the pantry for a chocolate snack.
K - Kebabs
Yes, they are in the top ten takeaway category but cold Kebabs can be great party snacks. You can add all sorts of things on the skewer like crispy bacon, black pudding or spicy chicken, especially at BBQs.
L is for Lincoln Biscuit
Here is one from your childhood, every biscuit having a name back then of course. It's a round shortcake one from Ireland and noted for its distinctive concentric dimples like some ancient Iron Age shield design. You can't buy it in the U.K anymore and it has that aftertaste like you get when you eat sandwiches that have been in the plastic sandwich box rather too long. Its not missed I suspect.
M is for Malted Milk
A real old classic British biscuit and a solid dunker. They are known for their pictures of cows and milk churns sculptured on to top and the shortcake base has a lovely chunky bite. I miss these in the shops.
N is for Nice
The Nice biscuit is a delicacy, the sort you get out of the cupboard when your relatives come around. Like the Neapolitan it's a dainty biscuit. You don't want the relatives staying too long with your best china on show so this type of quick bite gives them a sugar coated nibble and they are on their way. No way would you waste your choccy digestives on Aunty Mable.
O is for On a stick
It doesn't matter what it is, a cheap wedding will have it speared by a cocktail stick and called something posh. I remember the sausage would be accompanied by some cheese cubes, an olive and something still unrecognisable to this day. All those bits would be in the bin or still in the serving tray, only the sausage going in the gob.
P is for Prawn cocktail
Some variation of the prawn will be at every 'big do', be it actual prawns or those delicious prawn fish sticks you can get in the supermarkets for around a quid. Peeled prawns are pink because they are skinned and de-shelled and then boiled alive. Prawns are unhygienic because of that and a communal pluck from a salad style spread means everyone's fingers have been on the shellfish, notorious for food poising. As one-in-four people don't wash their hands after using the toilet at parties then be selective with your picks. You're not going to get off with the cute guy or pretty girl if you are throwing up.
Q is for Quavers
We need a tray of crisps on the buffet table and so why not these cheese classics. It's normally potato flavours we get in the bowl but I think these guys have every right to be there. Some Walkers salt n vinegar Chipsticks mixed in would work well.
R - Ritz Crackers
Every Christmas your mum buys a box of these and they are still there the next Christmas, and you end up eating the year old box instead of the new ones.
A cheesy sweet taste you eat them quickly, great for snacks between Christmas dinner and Christmas tea before you settle down for Dr Who. They last quite a while too in their waxy vacuum packs and still going strong a week after, one of the food worlds most durable snacks.
S - Shortbread
For some reason you can only buy Shortbread in airports and pokey Asian shops, the sell bye date around the previous eclipse of the sun in the latter. But they have that lovely buttery taste and textured pastry that's neither hard nor soft and so a lovely wholesome snack, however long they have been hiding on the shelves. But they are expensive, a shortbread ingot the same price of gold these days.
T - Twiglets
Firmly in the party snack these odd looking things are heavily sprinkled with condiments, salty, peppery and delivering a pleasing 'snap' to the bite. You can shovel them in and they come in many different shapes and sizes, all neatly segmented into a wagon wheel style tray. They are the ultimate wedding night nibble, apart from the bride's nuptials.
U is for Upside down Cake?
Sorry, couldn't think of a U. In fact I didn't know what the cake was so looked it up on wikipedia. An upside-down cake is a cake usually made in a pan with a curved bottom. Once cooked, turned over and allowed to set, the cake is eaten upside-down. Usually, chopped fruits such as apples, pineapples and cherries are placed at the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted
V- Vol a vents`
Any wedding or party you go isn't complete without these mini quiches that will be settled out at the end of the extendable table. No one knows what's in them and they end up as ashtrays as no one ever eats them. They can come in many sizes although the pastry has to be just right or it's a bomb out.
W is for Water Cress
For summer salads and family get-togethers my mum would insist on planting a plastic oblong tub of what looked like grass on the table, as if dad had pinched it from Wembley Stadium. It tastes like grass and the only thing I have ever eaten that is still growing when it's served.
X if for XXX
XXX is the devils party surprise.
Y is for Yo Yo
The first of the tinfoil wrapped biscuits the Yo Yo is the only recorded case of chocolate working with mint. In my mind chocolate should NEVER mix with mint or, indeed, nuts. But as the mint is creamy it seems to work, as does the orange flavoured version.
Z is for Zzzzz
Time for a snooze after a long boring review...
I was just sitting here the other day, reading and rating as usual, although there did not seem to be a lot of new writing going on. Maybe everyone except me is at the shops or at work, ha ha! I decided to break from the computer screen and have a cup of coffee and as it is nearly Xmas, I would treat myself to one of Mr Kipling’s Christmas Slices. Well, I can always start the diet in the New Year (ahem). This isn’t one of my longer reviews either, I was practising being more succinct, and where better to do that than on a food op! I picked up my Christmas Slices from my local Spar. They cost £1.89 for six, so I expect they are a little cheaper in the bigger supermarkets. They are packed in a long box, with a festive red and purple design. On opening the box, I expected the six slices to be on a tray, but no, they were wrapped in pairs, and two fell out of the box at once. Damn, now I was going to have to eat them both. The things I do in the name of research for you people, I ask you. -------------------------------------------- Were they Exceedingly Good, Helen? -------------------------------------------- So here goes, my first little bit of Christmas cake for 2001. The slice was extremely fruity, including cherries, and also had a wonderful taste of marzipan, which I adore. The cake was moist and slightly sticky, as it should be. On top of the slice, there is a layer of icing, about 5-mm thick. The icing was a little bit too sweet, and ‘fondanty’ for me, but it certainly wasn’t so sweet as to spoil my enjoyment of the slice (s!) I am not sure how long these slices have been available, although I think I recall seeing them last year. I took a quick look at the Mr Kipling website www.mrkipling.co.uk and discovered that he has only been making cakes since 1967. I must admit I was slightly shocked about this, I though he had been around forever! The range started
with about 20 products, and has grown to about 40 now. (Incidentally, you can download a ‘wallpaper’ for your PC, from the website, which is made up of French Fancies!) ------------------------ Dietary Information ------------------------ Each Mr Kipling Christmas Slice contains 176 kcal (meaning I have just wolfed down 352 kcal while writing this op for you – soup for tea tonight, I think). Each slice also contains 1.4g Protein, 33.7g Carbohydrate (no good if you are on the Atkins Diet!), and 4.0g Fat. If you want the per 100g figures they are 327kcal, 2.5g protein, 62.5g carbohydrate and 7.4g fat. They also contain Egg, Milk, Soya and Wheat and nuts, and are therefore definitely not suitable if you have any of these allergies! They do contain 53% fruit. I bought these Slices today, and they have a Best before Date of 4 January 2002, or about 2 weeks. -------------------------------- Are they worth purchasing? --------------------------------- I think so. They taste pleasant. They are probably a little expensive when compared to buying a Xmas Cake. However, as there are only two of us, we don’t tend to bother buying a Xmas cake anyway, as it just seems a bit excessive to me. Mr Kipling Christmas Slices sound like a reasonable alternative to have in the store cupboard, for unexpected visitors. Alternatively, they would suffice on a finger buffet, if you are having a few friends and family around. And if you hurry up, there are still four left if anyone wants to pop round for coffee! Have a great Xmas Everyone Helen xx
1 9" deep dish pie shell 1 lb shrimp - cleaned and chopped 2 TBSP butter 1/4 tsp paprika 1/4 tsp crushed red pepper 1/4 tsp garlic powder 1/4 cup butter medium onion - peeled and chopped very fine 1 clove garlic minced about 1 TBSP of chopped scallion greens 1/4 cup white wine (use something you would drink - not a cooking wine, as they are awful) 1/2 tsp black pepper 1/4 tsp salt 1 1/4 cups heavy cream 4 eggs parsely paprika _____________________ Preheat oven to 375 degrees. In a sauce pan melt butter, along with paprika, red pepper, and garlic powder. Add shrimp and cook until they turn orange-pink. Drain off butter, and set aside to cool slightly. Arrange shrimp in bottom of pie crust. Melt butter in a saucepan. Sautee onion, garlic and scallion until the onions are limp and translucent. Add wine, salt and pepper. Allow to simmer for 1-2 minutes for flavors to meld. Beat eggs along with heavy cream. temper with a bit of the wine mixture. Add the rest of the liquid gradually, making sure to blend well. Try using a fork. Pour over shrimp. Sprinkle top with an extra dash of parsley and a dash of paprika (for color). Put quiche on a baking sheet(will catch any drips) and place in oven. Bake for about 40 minutes, or until firm (test with a toothpick in center). Let stand for 5 minutes before serving. Serves: about 4 for a main course, along with a tossed green salad and a steamed vegetable of your choice (asparagus, brussel sprouts, even artichoke hearts will work well) 8-10 if served in thin slices as an appetizer. Would be lovely on a bed of dark green romaine lettuce.
These christmas tree cakes look great on any christmas party table and the kids can help make them. You will need to make 15 cakes....... 4oz self-raising flour 4oz soft margarine 4oz of sugar 2 eggs paper cake cases assorted sweets to decorate For the butter icing... 2oz margarine 4oz icing sugar food dye squeeze of lemonn juice or vanilla essence Put the flour and eggs,margarine and sugar into a bowl. Stir everything until you get a nice smooth mixture. Half fill each bun case with your mixture. Bake for 20 minutes,leave to cool. Make the icing sugar by stirring the butter until creamy,add the icing sugar a little at a time. Stir in your lemon juice and add a couple of drops of food dye. Spread some icing over each cake and put a sweet in the middle. Put small sweets around the middle one to make a pattern. When you have finished arrange the cakes into a triangle on a large tray. For the trunk of the tree use a flake. On the top you can put a star or a bow to finish off your tree. The kids will get alot of fun from making this special tree and they taste great as well.
These are some of the things me and my family put together for our family parties.We're all the time trying out new recipes for Christmas treats.Some of these recipes are from me and some from other family members.These sweets looks great and taste good. Snow Logs 6 Bananas peanut butter Shredded Coconut Directions Very easy and simple to make and the kids really love them as well as the grownups. Cut each banana into 2 or 3 pieces.Take a knife and spread the peanut butter all over them.Roll all the pieces in the coconut. makes 10-12 pieces Christmas Wreath Cookies 1/2 cup butter 3 cups miniature marshmallows 1/2 tsp.almond extract 1/2 tsp.vanilla extract 1 tsp.green or red food color 4 cups corn flakes Directions Take and melt butter,add marshmallows.When the mixture is smooth, add extracts,coloring and cereal.Make into wreath shapes.Decorate with red cinnamon candies and silver balls. about a dozen Christmas Fudge 6 cups sugar 1 1/2 cups butter 1 large can evaporated milk 2 packages chocolate chips 1 jar marshmallow cream 1 cup nuts (any kind of nuts) Directions Melt in heavy pan until boiling, boil 10 minutes, stirring constantly.Take the pan off the burner and add chips, marshmallow cream and nuts.Make sure you mix it well, pour into a 9X13 buttered pan. Makes 6 pounds You also can add little Christmas candy ornaments to these sweets.My kids just love these and so do I. Hope you can use my ideas and have a very Merry Christmas.