Join us for a late morning / early afternoon of tea, coffee, juice, cakes, games and more. We’re raising money for two amazing charities, and we’d love you to be a part of it.
Homemade cakes and biscuits, including:
Tea, coffee and juice will also be available.
If you’re in the area, please come on down…
Tarbock Village Hall, Netherley Road, Tarbock Green nr. Prescot, Merseyside, L35 1QG
What a simple, yet luxurious creation to make – either for yourself, or to beautifully wrap up for a homemade gift.
This recipe is not really a frugal one, as coconut oil can be rather expensive – depending on where you buy it from, however, if you are able to get the oil inexpensively, then this would be a perfect frugal gift.
What you need:
Silicon moulds (alternatively, use cupcake cases in a cupcake tray)
340g / 12oz coconut oil
15 drops essential oils (lavender is comforting, but you can use your favourite)
Optional: Dried flowers (try to match the flower to the essential oil – i.e. lavender buds)
- Fill the pan up with water, and place your glass bowl over the top. Ensure that the bottom of the bowl does not touch the water in the pan. Bring the water to the boil.
- Put your coconut oil in the glass bowl, and allow to gently melt – this should only take a couple of minutes.
- Optional: While the coconut oil is melting, add a sprinkle of dried flowers to the bottom of your moulds.
- When the coconut oil has melted, turn off the heat, place the glass bowl on a heatproof surface, and stir in the essential oil.
- Mix well, and pour in to your moulds (or in to the cupcake cakes).
- Let the coconut oil cool. If you have a warm house, this can take several hours. I prefer to allow them to cool for approximately an hour, then transfer the moulds in to my fridge.
- Once fully cooled, and set, you can remove the melts from the moulds, and place in a container – be sure to store in a cool place. Again, you may have to store these in the fridge / freezer if your house is generally warm.
- If you are giving these as a gift, place them in a clean, plastic tub with lid, and wrap / decorate. Store them in your fridge / freezer until you are ready to gift to the recipient.
Simply run your bath, and drop one of your melts in!
Coconut oil is great for your skin. It leaves your skin smoother than a baby’s bum, and also has some amazing natural healing properties. If you are using lavender essential oils in your melts, you will also feel the benefit for easing headaches / migraines, and it helps you sleep!
I forgot to take a picture of my melts, so this is one I found on Google… I promise they will come out just as wonderful as the picture – if you follow the steps correctly 🙂
Edit: These melts are suitable to use in your child’s / baby’s bath too – especially if they suffer from dry skin. However, if your child is under 6 months old, please consult with your health worker before using any form of homemade creations in the bath.
I was so frustrated the first time I made peppermint creams, and was almost throwing the mixture in the bin, ha ha. So pleased that I stuck with it, because now I have successfully made them a few times, and they just keep getting better on each occasion!
This recipe is certainly not recommended for anyone who suffers diabetes, as it is probably 95% sugar; so with that in mind, ensure you limit the amount of these you give to your kids too… Unless you want them bouncing off the walls, ha ha.
I made these today with my 5 year old, and he needed very little help, so another easy recipe for the kids to make 🙂
This recipe cost me just shy of £1.50 to make 24, however it would have cost about £2 to double (if not more) the quantity.
Google image used – I didn’t take a photograph of my mints!!
1 egg white (you won’t need the yolk…)
400g icing sugar (otherwise known as powdered sugar / confectioners sugar), plus extra for rolling
- Prepare a “resting” area for your finished mint creams… I used a sheet of baking / greaseproof paper on top of a baking tray.
- In a large, clean bowl, add your egg white, and mix with a fork until it begins to foam slightly.
- Add a tablespoon of lemon juice to the egg white, and mix for a little longer.
- Gradually add the icing sugar – I added the sugar in two sections only, and in between each section I added 1 teaspoon of peppermint flavouring. Continue to mix combine the mixture with the fork (you’ll have difficulties if you’re using a spoon).
- When the mixture becomes too difficult to mix with your fork, that’s when you need to get your hands in there. Combine the mixture in to an icing dough ball.
- Turn the icing ball out on to a clean surface, sprinkled with icing sugar.
- Roll to approximately 1-2cm thickness, and use a cookie cutter to cut out shapes. Place your shapes on to the resting area that you made up earlier.
- You can decorate your mints, if you like, or leave them plain. I used a fork to decorate mine…
- Now this is the hardest part. Your mint creams are technically ready to eat within 10/15 minutes of resting, however, if you want the “real deal”, you need to wait for up to 24 hours for them to “set” properly.
A great recipe that costs pennies to make.
I made a bit of a booboo with the recipe, but overall, it turned out great. Afterall, making mistakes when baking makes some of the best recipes known to man. I also burned my finger rather badly when taking the tin out of the oven, so please, please, please, be careful!
3oz self-raising flour
3oz caster sugar
1/2 tsp baking powder
Lemon zest from 1/2 lemon
For the drizzle
2oz caster sugar
Juice from 1/2 lemon
- Preheat your oven to 180C / 160C for fan assisted ovens.
- Line your loaf tin with greaseproof paper.
- Combine the eggs, flour, sugar, butter, baking powder and lemon zest in a large bowl, until creamy.
- Pour in to your lined tin.
- Bake in the preheated oven for 35 minutes, or until golden brown and springy to the touch.
- Remove from the oven, and whilst it’s cooling, measure out your sugar for the drizzle, and stir thoroughly with the juice from 1/2 a lemon, until the sugar is fully dissolved.
- As soon as the sugar is dissolved, pour the mixture over the top of the still warm cake, and spread all over with the back of a metal spoon.
- Allow to cool completely before removing from the tin.
- Slice up and enjoy!
A rather simple recipe that transcribes in to an amazing creation! When making this recipe with the kids, be sure that you do the melting of the butter, and dissolving of the sugar, as this can scald and scar if your little one drops it on them. You don’t need me to tell you… Just use your common self 🙂
When the loaf has completely cooled, why not wrap it up in baking paper, tie a pretty ribbon around it, and give it as a gift? Perfect for a gift for elderly relatives.
150g caster sugar
1 egg, beaten
190g self-raising flour
- Preheat the oven to 170°C (150°C for fan assisted ovens).
- Grease and line a loaf tin.
- Melt the butter in a pan, over a low heat; then add the sugar and vanilla. Stir until dissolved.
- Mash the banana’s with the back of a fork, then add the melted butter / sugar mix. Stir well.
- Add the egg, and mix well.
- Stir in the flour and the milk.
- Transfer in to the prepared tin.
- Bake for 45 minutes, or until a skewer comes out clean.
- Leave to cool in the tin before turning out.
- Slice up, and serve on it’s on, or spread with butter, peanut butter, etc.
An incredibly simple recipe, using only 3 ingredients. Easy to make, and especially good for you to help kiddies make themselves! A frugal recipe, that costs approximately 20p for 12 biscuits!
1oz caster sugar, plus extra to finish
3oz plain flour
- Preheat the oven to 190°C (170°C for fan assisted ovens).
- Line a baking tray with greaseproof paper.
- Using the back of a wooden spoon, beat the butter and sugar together, until creamy.
- Stir in the flour, part by part, until fully combined.
- Turn the dough out on to a slightly floured work surface, and roll to approximately 1.5cm / ½ inch thick.
- Cut out “fingers”, or shapes, using cookie cutters, and place them on the lined baking tray.
- Optional: Using a fork, prick the shapes.
- Sprinkle the top of the biscuits with the left-over caster sugar, and chill for 20 minutes.
- Bake in the oven for 15-20 minutes, or until golden brown.
- Allow to cool on the tray, then enjoy!
This is such a simple recipe, and perfect for kiddies to make. Try your hand at this frugal, and exceedingly yummy recipe. All in all, I think it cost approximately 45p to make 12 biscuits…
Jam / Nutella / Lemon Curd
1. Preheat the oven to 180°C, and line your baking tray with greaseproof paper.
2. Using the back of a large, wooden spoon, cream the butter in a large bowl, then add the sugar. Continue to cream together.
3. Add the egg yolk, and vanilla essence, and continue stirring with the wooden spoon.
4. Add the flour, part by part, and combine thoroughly. When it becomes difficult to mix, get your hands in there to form a dough ball.
5. “Pinch an inch”, and roll in to ball shapes. Place on the lined baking tray.
6. Use your thumb, and press down in the middle of each ball, creating a well.
7. Add a teaspoon full of your jam (or Nutella / lemon curd), ensuring that the mixture doesn’t overflow too much.
8. Bake in the oven for 15-20 minutes, or until golden brown.
9. Remove from the oven, and allow to cool on the baking tray for approximately 5 minutes or so, before placing them on a cooling wire rack.