This is the page to share your recipes for the all-important cake/snack part of the event. Please make sure you label your cakes on the day, in case they include things other people are allergic to.


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Linsey @spoontragedy : Oatmeal raisin cookies (American measurements, sorry! But cup measures are widely available in the UK nowadays, most supermarkets have them)

Half a block of butter
1/2 cup sugar
1 cup brown sugar
1 egg
2 tablespoons water
1 teaspoon vanilla essence
2/3 cup plain flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
3 cups oats
1 cup raisins

Cream together the butter and sugar, then stir in the egg. Add water, vanilla, flour, cinnamon, salt and bicarbonate of soda, and mix again. Add oats and raisins and mix.
Bake at 180 C for about 20 minutes per batch. Makes 18-20 cookies.



Sonja Kujansuu @Sonja_Kujansuu Sweet potato pie with gingersnap pecan walnut crust

For crust:
  • 5 tablespoons unsalted butter, melted, plus additional for buttering cake pan
  • Flour for dusting
  • 2 cups finely crushed gingersnap cookies (Or Ginger Nut biscuits)
  • 1/2 cup finely chopped pecans and/or walnuts, toasted
  • 2 tablespoons sugar
For filling:
  • 2 lb sweet potatoes
  • 1/2 cup sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2/3 cup milk
  • 2 teaspoons vanilla
  • 20 (or more) pecans halves (optional)

  • Special equipment: a large rectangular baking dish

Preparation

Make crust:Put oven rack in middle position and preheat oven to 350°F (or 180 Celcius). Butter and flour pie plate, knocking out excess flour.
Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of baking dish. Bake crust 6 minutes, then cool.
Increase oven temperature to 350°F (or 190 Celcius).
Make filling: Prick each sweet potato a couple of times with a fork. Place on plate and put in microwave. Microwave on highest power for about 15 minutes, turning occassionally, until cooked. You can also cook them by roasting them in the oven for one hour until tender at around 400 F or 200 C. Halve potatoes lengthwise and cool.
When potatoes are cool enough to handle, peel, then cut away any eyes or dark spots. Remove the insides and place in a bowl and throw out the peel, then add eggs, cinnamon, cloves, nutmeg ginger, sugar and blend until smooth. Add milk and vanilla, and blend until combined well.
Pour filling into crust. Scatter 20 (or more) pecan halves on top. Cover top of baking dish with alluminum foil. Bake until filling 2 inches from edge is slightly puffed and center trembles slightly when gently shaken, about 60 minutes. Remove foil and bake for another 10 minutes (top may crack; filling will continue to set as it cools). Cool pie about 1 hour.
Serve warm or at room temperature.