Small Jug

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vintage german schilz handmade salt glazed blue gray jug krug w stopper small
$24.99
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vintage camark pottery small vase jug pink 4 3 4
$7.99
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$11.99
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small rare walter fleming pottery ugly face jug new blowout price
$100.00
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$12.00
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nicholas mosse pottery ireland small duck jug 43 1990s landscape pattern
$37.00
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$14.99
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$4.00
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vintage frankoma signed pottery 838 brown small jug pitcher 55 mint condition
$14.95
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$34.95
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$24.99
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$36.50
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$16.99
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$28.00
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$19.99
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$24.99
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$0.99
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$24.99
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$12.99
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$14.99
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nicholas mosse pottery small pitcher jug in the red tulip pattern
$28.00
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$28.00
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$79.00
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$16.99
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$235.00
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$39.79
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$6.79
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$25.00
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$5.35
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$23.00
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$14.99
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$14.99
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$12.99
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$5.00
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$135.44
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$1.95
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$15.00
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$11.99
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$5.99
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$7.99
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$47.00
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$19.00
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$14.95
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$12.99
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$19.99
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$9.99
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$17.50
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$12.95
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$19.99
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$6.95
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$25.00
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$25.00
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$55.99
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$2.77
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$11.99
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$7.00
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williamsburg pottery salt glaze small jug vase with blue flower
$6.00
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rare early nicholas mosse irish stoneware creamer small jug grey blue bird
$120.00
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bandon pottery ireland the forest range small jug
$21.24
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$50.00
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$23.99
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$14.99
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$14.99
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$18.80
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$24.99
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set of 2 small lancaster sandland character hanley england toby mug jug
$9.97
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jars france small pitcher 25 cl creamer cup jug grapes grapevine measure exc
$10.00
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$24.99
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$8.00
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old phini art pottery small jug vase signed cyprvi sofronia excellent
$20.00
quality

hand carved cobalt salt glaze williamsburg pottery small handled jug jar
$9.99
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vintage 1950s frankoma pottery 838 small prairie green pitcher jug cruet
$8.99
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small pottery jug grey clay
$10.00
quality

from the hills of old ky small brown jug
$17.75
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small brown white spatter or drip pattern jug impressed mark on bottom
$24.00
quality

75 honey comb jug small pitcher fired pottery marked foster 1 68 free shipping
$17.99
quality

small clay jug vase with handles hand painted 5 3 4 x 4 1 4
$7.99
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small ceramic clay jug with curled handle 3 perfurated holes 4 1 4 x 5
$9.99
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small mij china parrot jugs handpainted 2 1 2 inches high
$12.99
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$13.00
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$8.09
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$12.99
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clay decanter small jug with pour spout lid albania 9 x 5 x 2 1 2 brown
$11.99
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zanesville stoneware pottery company small blue ln jug
$24.97
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brush mccoy pottery green onyx small musical jug w cap
$92.50
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brush mccoy pottery blue onyx small musical jug w cap
$92.50
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pzh gouda small jug vase black glaze hand painted corsica decoration 4462
$55.00
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eden art pottery ireland irish grapes creamer small 8 oz jug euc
$8.99
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$19.99
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$11.90
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$160.00
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$25.00
quality

small 19th century wedgwood ferrara octagonal blue transferware jug pitcher
$25.08
quality

queen anne sonata gravy jug 2x small oval regal trays large serving bowl set
$43.90
quality

steubenville pottery small pitcher jug carafe lid yellow red purple poppies hh
$36.81
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$21.74
quality

royal doulton small character toby jug winston churchill perfect
$33.98
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royal doulton porcelain character toby jug small auld mac reg no d5824
$26.43
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vintage toby mug jug lot of 5 collection miniature small made in japan hitler
$24.99
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vintage stoneware 3 small jugs 1 acorn shaped jug pottery 3 twig legs
$65.00
quality

bohemian cut glass lead crystal small milk jug
$22.00
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vintage victorian c1900 pair cranberry pink glass small jugs
$37.74
quality

whitefriars glass collection of four small jugs
$66.00
quality

vintage studio pottery small hand spun drip glazed stoneware jug
$23.99
quality

rare early nicholas mosse irish stoneware creamer small jug grey blue bird
$120.00
quality

arabia finland kaj franck small butterfly pitcher jug
$59.00
quality

very rare small antique french pottery glazed 2 colors mixed cruche jug signed
$39.00
quality

from the hills of old ky small hand thrown brown jug bybee cornelison
$24.00
quality

lancaster sandland small toby jug falstaff 25 tall
$25.00
quality

lancaster small toby jug uncle tom cobbleish
$25.00
quality

classic wedgwood strawberry vine small jug pitcher light yellow
$22.95
quality

simon pearce potters small hand made pitcher jug retired saffron color
$61.99
quality

royal worcester bridal lace small milk creamer jug made in england 1963
$22.65
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arabia plum small milk jug 7cm
$30.19
quality

wedgwood dark blue jasperware creamer jug small pitcher england grecian designs
$59.99
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vtg antique adams staffordshire the farmers arms small pitcher or jug england
$99.00
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vintage porcelain hungarian old herend nanking bouquet pattern small jug
$24.90
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vintage 1950s royal delft porceleyne blue floral small pitcher creamer jug euc
$99.99
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Small Jug

See More About:    Lamp Night        Austria Hand        Glasses Stemware        
Throwing / making a small jug & handle on the wheel

Mary Berry's Comic Relief Big Bake Off.

Byline: STEVE
MYALL

Noun

an Australian acacia with hard scented wood [Aboriginal]
 steve.myall@sundaymirror.co.uk

A NATION of amateur bakers now know a fluffy sponge from a soggy
bottom thanks to The Great British Bake Off.

Millions have tuned in to the
BBC

 show to watch cookery goddess
Mary Berry and blue-eyed baker Paul Hollywood test contestants'
flour power.

Now they are encouraging the nation to warm up their ovens and bake
some cakes for
Comic Relief

n.
A humorous or farcical interlude in a serious literary work or drama, especially a tragedy, intended to relieve the dramatic tension or heighten the emotional impact by means of contrast.
.

To celebrate Red Nose Day on March 15, Mary, Paul and presenter
Mel
Giedroyc

 have selected a range of cut-out-and-keep cake recipes to
encourage people to hold charity bake sales.

With top-notch tips from Mary on how to organise the perfect sale,
there's no excuse now... so get baking!

MARY'S
BAKE SALE

 TIPS ? Holding a cake sale is a
tried-and-tested way to raise funds for Red Nose Day. Ask everyone to
get baking too... the more you bake, the more money you will make.

Download posters from rednoseday.com to promote your cake sale and
customise them for your event.

Hold a pay-to-enter bake-off competition. After the winner has been
crowned, sell the treats to raise even more cash.

Get people to bring in their best dish for a buffet. Make sure you
have a variety of dishes to satisfy all tastes and ask for a donation
each time people fill up their plates.

Time your bake sale to when people will want to
nibble

, for example
during break times, lunch or afternoon tea.

People will be more likely to buy extra treats if they can carry
them home, so keep some paper bags handy.

A raffle is a good way to make even more money. Ask local food
producers to donate prizes.

Eating cake is thirsty work, so serving coffee and tea always
appeals. Remember drinks for the kids.

Here's a sneaky little tip for a good cause - don't price
your cakes. People may pay more.

Hold on to a list of your ingredients in case anyone has allergies.
You could label nut-free bakes with a little sign.

Honeycomb crunchies HONEYCOMB is the most
amazing
  
v. a·mazed, a·maz·ing, a·maz·es

v.tr.
1. To affect with great wonder; astonish. See Synonyms at surprise.

2. Obsolete To bewilder; perplex.

v.intr.
 stuff - add the
bicarbonate of soda to the sugar and watch as it explodes in the pan and
grows before your eyes. It is mixed with melted chocolate, syrup and
biscuits to make a sticky, crunchy square.

MAKES 16 SQUARES For the honeycomb 1 level teaspoon bicarbonate of
soda 75g
caster sugar

Noun

finely ground white sugar

Noun 1. caster sugar - very finely granulated sugar that was formerly sprinkled from a castor
castor sugar

powdered sugar - sugar granulated into a fine powder
 2 level tablespoons golden syrup TO ASSEMBLE 250g
dark or milk chocolate, or a mixture 100g unsalted butter, chilled and
cut into 1cm cubes 2 tablespoons golden syrup 150g digestive biscuits 1
Make the honeycomb first. Have the bicarbonate of soda ready for when
you need it, plus a wire whisk and an oiled baking tray. Put the sugar
and syrup into a pan and set it on very low heat. Warm gently for 10
minutes until the sugar has melted, stirring occasionally with a wooden
spoon.

2 When the sugar is completely melted, turn up the heat to medium.
Once the mixture has started to boil, leave to bubble without stirring
until it turns golden brown.

3 Turn off the heat. Cover one of your hands with an oven glove for
protection, then take hold of the pan's handle. Add the bicarbonate
of soda and quickly whisk it in for a couple of seconds only. The
mixture will froth up massively and you need to take great care as it is
extremely hot.

4 Quickly pour it into the middle of the oiled baking tray.

Don't spread it out or touch it or the tray. Leave it to cool
and harden, which will take about 30 minutes. Line a square 20cm tin
with baking paper.

5 Use a rolling pin to break up the chocolate into small pieces.
Put them into a
heatproof
  
adj.
Unaffected by heat. Used especially of plastic, glass, or ceramic utensils that may be used directly over a flame or in an oven.
 bowl and add the butter and golden syrup. Set
the bowl over a pan of hot water and melt gently, giving it a stir now
and then. When the chocolate mixture is smooth, carefully lift the bowl
off the pan and set it on a heatproof surface.

6 Put the biscuits into a plastic bag, tie loosely, and use the
rolling pin to break them up into chunks the size of a thumbnail. Bash
the set honeycomb into chunks roughly the same size. Add the biscuits
and honeycomb to the melted chocolate and mix well until all the chunks
are coated.

7 Scoop the whole lot into the lined tin and spread it evenly,
right into the corners. Cover with clingfilm, then chill in the fridge
for about 2 hours until firm and set. Cut into 16 squares using a sharp
knife. Store, tightly covered, in the fridge and eat within two days.

Mocha
 , town (1990 est. pop. 2,000), S Yemen, a port on the Red Sea. It was noted for the export of the coffee to which it gave its name but declined as a trading port in the late 19th cent. with the rise of Hodeida and Aden.
 marble loaf cake THIS rich chocolate and coffee sponge
mixture is studded with chocolate chips and topped with a rich, creamy

white chocolate

n.
Cocoa butter combined with milk and a sweetener, often flavored with vanilla.

Noun 1. white chocolate
 
ganache
  
n.
A rich icing made of chocolate and cream heated and stirred together, used also as a filling, as for cakes or pastry.



[French.]
. Dust with
cocoa powder

 for a cappuccino-style
finish.

MAKES 1 MEDIUM LOAF CAKE 250g unsalted butter, at room temperature
250g caster sugar 1 teaspoon vanilla extract 4 large eggs, at room
temperature, beaten 250g
self-raising flour

 Good pinch of salt 2-3
tablespoons milk (optional) For the chocolate mixture 30g cocoa powder 2
tablespoons milk For the coffee mixture 1 tablespoon instant coffee
powder or granules dissolved in 1 tablespoon boiling water 2 tablespoons
dark chocolate chips To finish 100g white chocolate, finely chopped
100ml
whipping cream

 Cocoa powder, for dusting 1 Preheat oven to
180degC/350degF/gas 4. Grease a 900g loaf tin (26 x 12.5 x 7.5cm) and
line with baking paper.

2 Put the butter into a large mixing bowl. Beat using a wooden
spoon or an electric mixer until creamy. Gradually beat in the sugar,
then the vanilla and beat for 4-5 minutes until the mixture is light and
fluffy.

3 Add the eggs, a tablespoon at a time, beating well after each
addition. Add 1 tablespoon of the flour with each of the last 2 portions
of egg, to prevent the mixture from
curdling
  
v. cur·dled, cur·dling, cur·dles

v.intr.
1.
a. To change into curd. See Synonyms at coagulate.

b.
.

4 Sift the remaining flour and the salt into the bowl and gently
fold in using a large metal spoon until you can no longer see any
streaks or specks of flour.

5 Transfer half the mixture to a second mixing bowl.

Sift the cocoa powder on to one portion of the mixture, add the
milk and fold in until mixed, with no streaks of cocoa. Add the cooled
coffee liquid to the other portion of the mixture and stir until
combined.

6 Spoon both mixtures into the tin, adding a spoonful of each
alternately and scattering the chocolate chips over the mixtures between
each layer. Gently bang the tin on the
worktop

Noun

a surface in a kitchen, usually the top of a fitted kitchen unit, which is used for food preparation Also: (work surface)

 n →  
 
to knock out

 air pockets
and smooth the surface. Marble the cake by swirling a chopstick or
round-bladed knife through the mixtures.

7 Bake for 1-11/4 hours until the cake is well risen and a
cocktail
stick

 inserted into the centre comes out clean. Remove the tin from the
oven and set on a
wire rack

 and cool for 20 minutes, then carefully turn
out the cake and leave to cool completely.

8 To make the ganache, put the white chocolate into a heatproof
bowl. Heat the cream until hot but not boiling, then pour it slowly over
the chocolate. Leave the ingredients to stand for a couple of minutes,
then stir gently until the chocolate is melted, smooth and glossy. Leave
to cool and thicken before smoothing over the top of the cake. Dust with
a little cocoa powder to finish.

Loveheart biscuits CRISP butter-rich almond biscuits are sandwiched
with a fresh fruit filling - an extra-special version of jammy dodgers.
The biscuit dough is easily made in a food processor. Make romantic
hearts or cut out flowers or other pretty shapes.

MAKES 12 For the biscuit dough 100g unblanched almonds 200g
plain
flour


Noun

flour to which no raising agent has been added

Noun 1. plain flour - flour that does not contain a raising agent
 Good pinch of salt 80g icing sugar 125g unsalted butter, chilled
and diced 3 large egg yolks For the filling 200g raspberries 2 level
teaspoons
cornflour

Noun

1. a fine maize flour, used for thickening sauces

2. NZ fine wheat flour

Noun 1.
 3 level tablespoons caster sugar Icing sugar, for
dusting 1 Line two baking trays with baking paper. Put the almonds,
flour and salt into a food processor and process until the almonds are
finely ground. Add the icing sugar and "pulse" a few times
until combined. Add the butter and process until the mixture looks like
coarse sand. Add the egg yolks and process until the mixture comes
together in a ball of firm dough. Slightly flatten the ball, wrap in
clingfilm and chill for 15 minutes.

2 Roll out the dough on a lightly floured worktop to the thickness
of a pound coin. Cut out shapes using a floured 8cm heart cutter (or
other shapes), then use a floured smaller cutter
to stamp out

 the middle
from half of the shapes. Gather up the trimmings, re-roll and cut more
hearts. Arrange them well apart on the lined baking sheets and chill for
about 15 minutes.

3 Meanwhile, preheat the oven to 180degC/350degF/gas 4. Bake the
biscuits for about 12 minutes until lightly coloured. If necessary,
rotate the sheets halfway through baking so the biscuits cook evenly.
Leave the biscuits to cool and firm up on the sheets for about 10
minutes, then transfer to a wire rack to cool completely.

4 Put the raspberries, cornflour and caster sugar into a pan. Set
over a medium heat and stir gently until juices run and the fruit
softens. Bring to the boil and simmer for 2 minutes, stirring until
thick. Leave to cool.

5 To assemble, spread the cold raspberry filling over the uncut
biscuits, then top each with a cut-out shape. Dust with icing sugar.
Once filled, eat the biscuits on the same day. The unfilled biscuits can
be stored in an
airtight
  
adj.
1. Impermeable by air.

2. Having no weak points; sound:



Adjective

1.
 tin for up to four days, and the filling can be
kept covered in the fridge for the same duration.

2 Simple scones Rub the flour and butter together using your
fingertips until the mixture looks like small pieces of rubble.

3
SCON

SCON Scheme Contracted-Out Number
SCON Student Consultant  
 eaten sconespoon the yoghurt into a measuring jug and pour
in enough milk to measure 100ml. Add the beaten egg and mix together
with a fork. Pour the egg mixture into the mixing bowl. Mix into the
crumbs, first using a round-bladed knife and then, as soon as the
mixture starts to stick together, using your hands.

ES may be as old as the hills but they are still a treat warm with
good jam and thick cream. Any leftover sare good split in half and
toasted.

4 8 SCONES elf-raising flour ster sugar salted butter, cold from
the fridge spoons natural yoghurt Gather the dough to make a slightly
soft ball. Sprinkle a little flour over the worktop, then turn out the
ball of dough on to the surface. Gently press and squeeze the dough
together for a couple of seconds just to bring it together neatly.

MAKES 250g se 50g cas 50g uns 3 tables Milk 1 egg, at Sprinkle your
hands with a little flour, then pat out the dough about 3cm thick.

5 6 t room temperature, lightly beaten Dip a 6cm round cutter in
flour and cut out rounds of dough. Set about 2cm apart on the greased

baking sheet

n.
A flat rectangular metal pan, often with at least one rolled-up edge, used for baking.
. Press the dough scraps together and pat out again, then
cut more rounds to make 8 in total.

heat the oven to 220degC/425degF/gas 7 and lightly grease a baking
sheet.

1 7 Preh Tip t small cu knife to Place in the preheated oven and
bake for 12-15 minutes until golden brown. Remove the sheet from the
oven and set on a heatproof surface. Transfer the scones to a wire rack
and leave to cool slightly before serving warm. These are best eaten on
the same day.

the flour and sugar into a large mixing bowl. Cut the butter into
ubes about the size of your thumbnail and add to the bowl. Use the o
toss the pieces of butter in the flour so all are coated.

Simple scones SCON eaten
scone
 , village, Perth and Kinross, central Scotland. Old Scone, west of the modern village of New Scone, was the repository of the Coronation Stone (see under coronation) and the
 ES may be as old as the hills but
they are still a treat warm with good jam and thick cream. Any leftover
sare good split in half and toasted.

MAKES 250g se 50g cas 50g uns 3 tables Milk 1 egg, at 8 SCONES
elf-raising flour ster sugar salted butter, cold from the fridge spoons
natural yoghurt t room temperature, lightly beaten 1 heat the oven to
220degC/425degF/gas 7 and lightly grease a baking sheet.

Preh Tip t small cu knife to the flour and sugar into a large
mixing bowl. Cut the butter into ubes about the size of your thumbnail
and add to the bowl. Use the o toss the pieces of butter in the flour so
all are coated.

2 Rub the flour and butter together using your fingertips until the
mixture looks like small pieces of rubble.

3 Spoon the yoghurt into a measuring jug and pour in enough milk to
measure 100ml. Add the beaten egg and mix together with a fork. Pour the
egg mixture into the mixing bowl. Mix into the crumbs, first using a
round-bladed knife and then, as soon as the mixture starts to stick
together, using your hands.

4 Gather the dough to make a slightly soft ball. Sprinkle a little
flour over the worktop, then turn out the ball of dough on to the
surface. Gently press and squeeze the dough together for a couple of
seconds just to bring it together neatly.

5 Sprinkle your hands with a little flour, then pat out the dough
about 3cm thick.

6 Dip a 6cm round cutter in flour and cut out rounds of dough. Set
about 2cm apart on the greased baking sheet. Press the dough scraps
together and pat out again, then cut more rounds to make 8 in total.

7 Place in the preheated oven and bake for 12-15 minutes until
golden brown. Remove the sheet from the oven and set on a heatproof
surface. Transfer the scones to a wire rack and leave to cool slightly
before serving warm. These are best eaten on the same day.

English summer cupcakes THESE cupcakes are filled with fresh
strawberries and strawberry jam and finished with a piped swirl of sweet
cream-cheese frosting - delicious. the sugar and keep beating for 4-5
minutes until very light and fluffy.

3 Beat the eggs with the vanilla, then add to the creamed mixture a
tablespoon at a time, beating well after each addition and scraping down
the sides of the bowl from time to time. Sift the flour and salt into
the bowl, add the milk and gently fold together using a large metal
spoon. Gently fold in the chopped strawberries.

4 Spoon the mixture into the cases. Bake for 20 minutes until
golden brown and firm to the touch. Take the tray from the oven and cool
for 2 minutes. Transfer the cakes to a wire rack to cool.

MAKES 12 CUPCAKES For the sponge mixture 125g unsalted butter, at
room temperature 175g caster sugar 2 large eggs, at room temperature 1/2
teaspoon vanilla extract 175g self-raising flour Good pinch of salt 3
tablespoons milk, at room temperature 100g hulled strawberries, cut into
small pieces 1-2 tablespoons strawberry jam For the frosting 125g
unsalted butter, at room temperature 250g full-fat cream cheese 1/2
teaspoon vanilla extract 275g icing sugar and strawberries to decorate 5
Using the tip of a small, sharp knife, remove a small cone of sponge
from the middle of each cake. Add about 1/4 teaspoon of strawberry jam
to each small hole, then replace the plug of sponge.

6 1 To make the frosting, beat together the butter, cream cheese
and vanilla until creamy, using an electric mixer or a wooden spoon.
Gradually beat in sifted icing sugar (on low speed if using an electric
mixer). Spoon the frosting into the piping bag and pipe a swirl on each
cupcake or smooth the icing using a round-bladed knife. Decorate each
cake with a strawberry. Eat the cakes on the same day.

Preheat the oven to 180degC/350degF/gas 4. Line a 12-hole muffin
tray with paper cupcake or muffin cases. If you want to pipe the icing,
you will also need a piping bag fitted with a star tube.

2 Put the butter into a large mixing bowl and beat using a wooden
spoon or an electric mixer for 1 minute or until creamy. Gradually beat
in English summer cupcakes THESE cupcakes are filled with fresh
strawberries and strawberry jam and finished with a piped swirl of sweet
cream-cheese frosting - delicious.

MAKES 12 CUPCAKES For the sponge mixture 125g unsalted butter, at
room temperature 175g caster sugar 2 large eggs, at room temperature 1/2
teaspoon vanilla extract 175g self-raising flour Good pinch of salt 3
tablespoons milk, at room temperature 100g hulled strawberries, cut into
small pieces 1-2 tablespoons strawberry jam For the frosting 125g
unsalted butter, at room temperature 250g full-fat cream cheese 1/2
teaspoon vanilla extract 275g icing sugar and strawberries to decorate 1
Preheat the oven to 180degC/350degF/gas 4. Line a 12-hole muffin tray
with paper cupcake or muffin cases. If you want to pipe the icing, you
will also need a piping bag fitted with a star tube.

2 Put the butter into a large mixing bowl and beat using a wooden
spoon or an electric mixer for 1 minute or until creamy. Gradually beat
in the sugar and keep beating for 4-5 minutes until very light and
fluffy.

3 Beat the eggs with the vanilla, then add to the creamed mixture a
tablespoon at a time, beating well after each addition and scraping down
the sides of the bowl from time to time. Sift the flour and salt into
the bowl, add the milk and gently fold together using a large metal
spoon. Gently fold in the chopped strawberries.

4 Spoon the mixture into the cases. Bake for 20 minutes until
golden brown and firm to the touch. Take the tray from the oven and cool
for 2 minutes. Transfer the cakes to a wire rack to cool.

5 Using the tip of a small, sharp knife, remove a small cone of
sponge from the middle of each cake. Add about 1/4 teaspoon of
strawberry jam to each small hole, then replace the plug of sponge.

6 To make the frosting, beat together the butter, cream cheese and
vanilla until creamy, using an electric mixer or a wooden spoon.
Gradually beat in sifted icing sugar (on low speed if using an electric
mixer). Spoon the frosting into the piping bag and pipe a swirl on each
cupcake or smooth the icing using a round-bladed knife. Decorate each
cake with a strawberry. Eat the cakes on the same day.

What YOUR bake sale funds can do PS25 ...could provide a therapy
session for a child in the UK who has suffered neglect and abuse
...could keep a child safe, sheltered, fed streets for a month PS50 d in
Uganda and off the h PS100 ...could give basic literacy classes to eight
children who used to work in a Ghana gold mine, giving them the chance
to go to school ? The Great Comic Relief Bake Off book, PS2.50, with at
least PS2 going to Comic Relief. Available from Sainsbury's and
other good book retailers.

'Don't price your cakes.. people will pay more'

CAPTION(S):

They nose their cakes.. Paul, Mary and Mel

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