How to Make Dalek Cupcakes

Total Page：16

File Type：pdf, Size：1020Kb

Blue Peter How to make Dalek cupcakes You will need 1 x chocolae muffin 1 x fairy cake sized sponge cake Introduction Chocolate butter icing Conquer the galaxy with these amazing homemade Giant chocolate buttons Dalek cupcakes. Don’t forget to take a picture and Mini chocolate marshmal- send it to us at [email protected] low teacakes Cocktail sticks Chocolate chips Instructions Silver balls Tin foil Step 1 Step 2 Mini Marshmallows Chocolate matchsticks A sharp knife A flat knife for spreading buttercream Take the muffin and cut the Take the wrapping off the rounded top off and put this to bottom of your muffin and Scissors one side. place it upside down. bbc.co.uk/bluepeter © 2015 Step 3 Step 4 Step 5 Using the flat knife, cover Cut the round top off the Take your giant chocolate fairy cake. Using the flat the cake tower in buttons and stack three on top knife spread your chocolate buttercream so everything is of the covered cake using buttercream on the muffin. stuck together and there no chocolate buttercream to stick Then stick fairy cake upside cake is showing. them together. down on top of muffin to create a tower. Step 6 Step 7 Step 8 Using chocolate buttercream Take the silver balls and Do this around the whole cake again, stick the mini place four in a vertical line, body, leaving about a centimetre chocolate marshmallow about half a centimetre apart between each line of silver balls. teacake on top for the head. on the cake section of the Your Dalek body is now Dalek. complete. Step 9 Step 10 Step 11 Take three cocktail sticks and Put one silver cocktail stick Stick a chocolate chip on to the wrap them in silver tin foil. into the body for the left arm. end of your next cocktail stick Keep it tight and cut off any using chocolate buttercream. stray foil on the ends of the This forms the right arm. Stick it stick. into the cake. bbc.co.uk/bluepeter © 2015 Step 12 Step 13 Cut a white mini marshmallow Take two clear jelly sweets in half, pop it on the end of OR cut two bits of a chocolate matchstick to size, stick your last cocktail stick. them on top either side of Next add a chocolate chip, the head to act as the lights. then a silver ball to the end. Stick this into the front of the Your Dalek cupcake is now head to make the eye-stalk. complete! bbc.co.uk/bluepeter © 2015.

Copy Link

Recommended publications

Cakes by Karen's 2015 Holiday Ordering Guide
U8.i.k;; Cakes By Karen’s 2015 Holiday Ordering Guide Please Place Your Orders Early, Christmas Eve Hours: 4:30 am – 1:30 pm. 8632 Kennedy Avenue, Highland, Indiana Phone: 219-838-2310 Fax: 219-838-2598 www.cakesbykaren.org follow us on facebook! CASH ONLY!!!!!!!! Pies: 8” pie serves 8 9” pie serves 10 Cookies: 8” 9” Butter Cookies - $9.75 per pound Pumpkin $9.50 $11.50 Pinch, Mexican and Almond Crescents: $11.00/lb Holiday Shaped Sugar Cookies : $1.00 - $1.75 Pecan $10.50 $12.50 Lg Chocolate Chip, Peanut Butter or Oatmeal Raisin Apple $9.50 $10.50 Cookie - $0.80 Dutch Apple $11.50 $13.50 Pierogies - $7.75 per dozen Cherry $10.50 $12.50 $4.50 per half dozen Peach $10.50 $12.50 Potato Cheese Blueberry $10.50 $12.50 Potato & Onion Potato & Cheddar Potato & Onion & Bacon Sauerkraut Lemon Meringue $10.50 $12.50 Mushroom Cabbage Pumpkin Cream $11.50 $13.50 Ground Beef Banana Cream $12.50 $14.50 Miscellaneous: Coconut Cream $12.50 $14.50 Rum Cake: Small Loaf: - $10.00 w/nuts - $11.00 Chocolate Cream $12.50 $14.50 Rum Cake: Large Bundt: $20.00 w/nuts - $24.00 Large Connoli: $1.75 Hawaiian Strawberry $15.50 $18.50 Small Connoli: $1.25 French Silk $13.50 $15.50 Chocolate Covered Strawberries – $1.25 each or $12 per dozen Breads (ask to get your bread sliced) & Rolls: Sock It To Me - $9.50 Whole or $5.25 Half Large Buttercrust Rolls-$0.45 Small Blueberry Russian Teacake - $6.75 Small Egg Dinner Rolls -$0.30 Small Double Chocolate Sour Cream Bundt Cake - Mini Croissants-$0.35 $8.50 White Bread-$2.30 Red Velvet Bundt Cake w/Cream Cheese – $15 Christmas
[Show full text]
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
[Show full text]
Nutritional Information Is Correct at the Time of Publish (Jan 2021) and Is Subject to Change
Nutritional information is correct at the time of publish (Jan 2021) and is subject to change. Per typical values. Nutrional values are based on a calculated data by recipe, supplier information and analytical techniques and should be used as a guide only. Total Energy Energy Fat (g) of which of which Protein Salt (g) Portion Energy Fat (g) of which of which Protein Salt (g) Product (kJ) per (kcal) per per saturates (g) Carbohydrates sugars (g) (g) per per Weight Energy (kJ) (kcal) per per saturates (g) Carbohydrates sugars (g) (g) per per Product Name Weight (g) 100g 100g 100g per 100g (g) per 100g per 100g 100g 100g (g) per portion portion portion per portion (g) per portion per portion portion portion Bread Baguette 107 979 234 1.3 0.3 50 1 8.2 0.85 107 1048 250 1.4 0.4 53.0 1.0 8.8 0.9 Country Grain Batch Loaf 400 1079 255 3.3 0.9 50 1.6 9 1.3 28 335 72 0.9 0.3 14.0 0.5 2.5 0.4 Country Grain Rolls 78 1116 267 4.8 1.6 46 2.4 8.7 1 78 871 208 3.7 1.3 35.9 1.8 6.8 0.8 Large White Bread Roll 110 1101 263 4.6 1.5 47 1.2 7.7 0.99 110 1211 289 5.1 1.7 51.7 1.3 8.5 1.1 Large Wholemeal Bread Roll 110 1006 237 4.8 1.3 40 1.6 9.3 0.96 110 1107 261 5.3 1.4 44.0 1.8 10.2 1.1 Multiseed Loaves 400 1201 287 8.1 1.2 42 1.6 12 0.86 26 312 75 2.1 0.3 10.9 0.4 3.1 0.2 Scotch Roll 65 1102 263 4.6 1.5 47 1.2 7.7 0.99 65 716 171 3.0 1.0 30.6 0.8 5.0 0.6 White Bridge Rolls (Small) 46 1101 263 4.6 1.5 47 1.2 7.7 0.99 46 506 121 2.1 0.7 21.6 0.6 3.5 0.5 White Bridge Rolls (Large) 68 1101 263 4.6 1.5 47 1.2 7.7 0.99 68 749 179 3.1 1.0 32.0 0.8 5.2 0.7 White
[Show full text]
Dessert Lookbook 2016 Fr
NEW MIXED CHEESECAKE BOX The new NESTLÉ Docello® PORTION AS YOU PLEASE Mixed Cheesecake Box gives you all the flavour, inspiration and support you need to create the perfect menu for any occasion. The Cheesecake Mixed Box is made up of three delicious flavours - Vanilla Bean and Chocolate, Passionfruit and Mixed Berry cheesecakes. DESSERT NEW RANGE The NESTLÉ Docello® PORTION AS YOU PLEASE range provides beautiful, inspired, finished desserts. LOOKBOOK Produced in batons, they provide 15 individual portions, ultimate versatility and are perfect for any occasion. The hard work is done; all that is needed is to cut to desired serving size, plate and garnish. 2016 FRESH NEW WAYS TO DELIGHT WITH NESTLÉ® DOCELLO® NESTLÉ is pleased to announce the complete Portion As You Please® and Minis range to its offering. The inspirational and versatile range now includes two new additions, the Mixed Cheesecake Variety Box with three exciting new flavours and the loved Australian classic, Lamington Minis available in two flavours. NEW LAMINGTON MINIS Bringing your customers the Australian favourite with flexibility and a difference just got easier with the new Lamington Minis, available in chocolate and raspberry flavours. Now, also, offered in the NESTLÉ Docello® range are the classic and extremely popular Mini Muffins, available in chocolate, blueberry and orange and poppy seed. These new additions are cost effective and make variety easier, as they can be portioned and plated to suit your requirements. NEW MIXED CHEESECAKE BOX The new NESTLÉ Docello® PORTION AS YOU PLEASE Mixed Cheesecake Box gives you all the flavour, inspiration and support you need to create the perfect menu for any occasion.
[Show full text]
Winter Breads and Goodies Bake Schedule
We are a young bakery, so, as it is with all things young, we like to play and explore; therefore, we will almost always have something unscheduled in the oven along with our scheduled breads and goodies. Please check in with us to see what we’re up to! Winter Breads and Goodies Bake Schedule Day Specialty Breads Goodies Savannah Bar, Blueberry Cream Cheese scones, Monday Farmhouse White, Honey Whole Wheat, Dakota, Assorted muffins, Tea Cake, Cheddar Garlic Biscuits, Tuscan Herb, American Rye, Cinnamon Chip. Cinnamon rolls, Pecan Rolls, Cookie of the day. Savannah Bar, Walnut-Chocolate chip scone, Muffin Tuesday Farmhouse White, Honey Whole Wheat, Dakota, and tea cake, Buttermilk Biscuits, cookie of the day, Cranberry-orange, Nine-Grain, Breakfast Blast. cinnamon rolls, Pecan Rolls Savannah bar, Blueberry cream cheese scone, Wednesday Farmhouse White, Honey Whole Wheat, Dakota, Assorted muffin and tea cake, Cheddar Garlic Apple Crunch, Popeye, Cinnamon Chip, pepperoni Biscuits, cookie of the day, Brownies, Cinnamon rolls, rolls and Pecan Rolls Savannah Bar, cinnamon chip scone, assorted muffin Thursday Farmhouse White, Honey Whole Wheat, Dakota, and tea cake, Buttermilk Biscuit, cookie of the day. Mediterranean Olive, Tuscan Herb, Cheddar Cinnamon rolls, pecan rolls. Garlic, jalapeno cheddar garlic. savannah bar, blueberry cream cheese scones, Friday Farmhouse White, Honey Whole Wheat, Dakota, assorted muffin and tea cake, cheddar garlic Stuffing Bread, Challah, cinnamon chip, Biscuits, cookie of the day, cinnamon rolls, pecan Pepperoni Rolls rolls, brownies Savannah Bar, Blueberry Cream cheese scone, Saturday Farmhouse White, Honey Whole Wheat, Dakota, assorted muffins and teacake, Cheddar Garlic Breakfast Blast, Popeye, Cinnamon chip, biscuits, Cookie of the day, cinnamon rolls, pecan Pepperoni Rolls rolls, brownies.
[Show full text]
Christmas Menu Challah = 100% Whole Grain Bread Old Fashion White Using Hand-Selected Wheat, Which Special Bake Schedule For: We Grind-Fresh Daily in Our Bakery
daily breads: PH 301 / 770 - 8544 Christmas menu Challah = 100% Whole Grain Bread Old Fashion White using hand-selected wheat, which Special bake schedule for: we grind-fresh daily in our bakery. Honey Whole Wheat Thursday 12/13—Tuesday 12/24 Dakota = >50% Whole Grain Bread (Dec. 24 7:00am—3:00pm, Closed on Christmas) Monday Cinnamon Blast * White Choc. Sour Cherry Swirl Orders deadline Cranberry Orange * Cinn. Chip Challah * Spinach Provolone Breads Tuesday, Dec. 17 for Dec. 20 Dr. B’s Bread —Low Carb Honey Whole Wheat Old Fashion White Tuesday Cinnamon Swirl * Apple Bear Claw Cinn. Chip Challah * Super Food Bread Challah -24. Cinnamon Chip Challah NEW Stollen * NEW Cheddar Garlic Honey Bear Wednesday Cinnamon Blast * White Choc. Sour Cherry Swirl Dakota Cinnamon Chip Challah * Cranberry Orange Chocolate Babka Spinach Provolone Cranberry Orange Thursday Apple Bear Claw * Cinnamon Swirl Cinnamon Blast . .Mon Wed & Fri Cinn. Chip Challah * Choc. Babka * NEW Virginia Rolls W. Choc. Sour Cherry Swirl . .M W F Dr. B’s Bread—Low Carb Apple Bear Claw . .Tues Thurs Sat Cinnamon Swirl . .Tues Thurs Sat Friday Cinn. Chip Challah * Butterscotch Challah * Raisin Challah Spinach Provolone . .Thur—Sunday Cinnamon Blast * White Choc. Sour Cherry Swirl Super Food Bread * Choc. Babka Stollen—Wed & Saturday Plus Dec. 19-24) Cheddar Garlic * NEW Jalapeno Cheddar Garlic Dinner Rolls Saturday & Sunday CinnamonSwirl * Apple Bear Claw Honey Whole Wheat Rolls Dakota * Babka * Cranberry Orange * Popeye Challah Rolls NEW Stollen * Cinnamon Chip Challah Virginia Roll—each weekend Stollen Christmas Tree Roll—Best to order Our special Stollen is back, a holiday favorite Teacakes that many look forward to all year long.
[Show full text]
The Teacake Project
The TeaCake Project Elbert Mackey The Tea Cake Project Copyright Information 2 The Tea Cake Project Table of Contents ABOUT THE COVER............................................................................................................................................. 9 ACKNOWLEDGEMENTS .....................................................................................................................................10 FOREWORD ......................................................................................................................................................13 INTRODUCTION.................................................................................................................................................14 PART I TEACAKES THROUGH TIME ....................................................................................................................17 CHAPTER 1 – TEA CAKES IN HISTORY .................................................................................................................18 TEA CAKES IN OLD EUROPE ............................................................................................................................................18 TEA CAKES AROUND THE WORLD....................................................................................................................................19 TEA CAKES IN NORTH AMERICA ......................................................................................................................................19 TEA CAKES DURING THE
[Show full text]
CELEBRATION CAKES FROZEN READY MEALS Are Handmade to Order Lathams Ready Meals Are Microwavable, Various Size Available
Are you having a party, function or a meeting in the office? Then let us help you. Each Lathams Platter is freshly prepared using local freshly made baked bread and a selection of our own handmade desserts, cakes, biscuits and savouries. All prices include disposables and VAT. Minimum Order - 10 people. Platter A Platter B £3.85 per head £4.70 per head Assorted Sandwiches Assorted Sandwiches garnished with salad garnished with salad Crisps Crisps A Selection of Sponge Cakes and Biscuits Platter C Platter D £5.50 per head £7.80 per head Assorted Sandwiches Assorted Sandwiches garnished with salad garnished with salad Sausage Roll Sausages on Sticks Pork Party Pie Pork Party Pie Crisps Quiche Crisps A Selection of Fresh Cream Cakes Platter F £4.10 per head Hot Pot with Red Cabbage and Pastry Squares Product List *Prices subject to change without notice. FULWOOD HUTTON Caxton Road, Fulwood, 161 Liverpool Road, Preston, PR2 9ZB Preston, PR4 5FE Tel: 01772 704492 Tel: 01772 611133 www.lathams.com www.lathams.com INDIVIDUAL FRESH CREAM CAKES Vanilla Slice, Chocolate Éclair, Coffee Renoir, Scones with cream & jam, For over 30 years LATHAMS have Strawberry Tarts, Meringue Nests, Manchester Tarts. been making HANDMADE FOOD 4 Pack using local FRESH ingredients HANDMADE BISCUITS £ All Butter Shortbread 2.25 Almond Slice 2.90 Teacake Baton *HOT BREAKFASTS Apricot Crunch 2.90 £ £ Bakewell Slice 3.30 Sausage 2.95 3.10 Bacon 2.95 3.10 Biscuit Selection - Bakewell Slice, Apricot 3.25 Crunch, Cherry Shortbread & Caramel Slice Egg 2.55 3.00 Caramel Slice
[Show full text]
Mains Grazing & Sharing Starters Desserts & Sundaes
CHEF’S MESSAGE Our kitchen team love what they do and our food is cooked fresh so let us know if you are in a hurry. “One cannot think well, love well, We take great pride in sourcing close to home but sleep well, if one has not dined well!” venturing further afield across the country to utilise VIRGINIA WOOLF produce which is season’s best. Some of our dishes can be made with no added gluten, please ask a member of our team who will be able to advise you. GRAZING & SHARING STARTERS HOT & SMOKEY SMOKED MOROCCAN GARLIC & HERB SOUP OF THE DAY SMOKED CHEDDAR CRUNCHY HOUMOUS ROASTED BABY Rustic bread ASK FOR ALLERGENS £5 ARANCINI CHICKEN WINGS Flat bread SE, SD, G, VEGAN POTATOES VEGAN Arrabiata sauce D, G, E, CE, SD £6 Sour cream dip SD, D GRILLED HALLOUMI & GARLIC MUSHROOM PULLED SWEET POTATO BUFFALO BATTERED FISH BITES £4.50 SHAWARMA £4.50 BRUSCHETTA EACH OR 3 EACH OR 3 & AVOCADO BITES MOZZARELLA SALAD Tomato ketchup F, G, CE, SD CHICKEN Watercress D, SD, G, FOR £13 FOR £13 Parmesan, garlic mayonnaise Minted peas, broad beans, Chilli drizzle SD VEGAN ON REQUEST £7 G, D, E, MU rocket D £7 OLIVE OIL & ROCK SALTED FLATBREAD CRISPY FRIED SMOKED SALMON Garlic yoghurt & chilli dips POLENTA BALLS MINI SAUSAGES TARAMASALATA CHEF'S PORK PIE G, D, VEGAN ON REQUEST Blue cheese dip D, MU, SD, CE Beer & mustard onions G, SD, MU Black olives, flatbread F, G, D £8 Stilton Salad G, D £7 MAINS CLASSICS SUNDAY BEST SALADS THE OLD BRIDGE BURGER VEGAN SUMMER SUPER SALAD Fried hen’s egg, bacon, crispy lettuce, ROAST TOPSIDE OF BEEF Lentils, wild rice, kale,
[Show full text]
Cakes Cobblers
Contact Us Phone: (510)-520-0175 Email: nunusdessertswithsoul@ yahoo.com Southern Inspired, Soulmade Family-Owned Business. Serving Locally Since 2009. Cakes 2-Layered German Chocolate Cake Butter Bundt Cake This is a delicious, moist layered chocolate cake filled A twist on the classic pound cake, butter soaked into and topped with a coconut, caramel, and pecan frosting. the cake, forming an amazingly moist and buttery Whole: $30 layer. Lightly brushed with a butter and local honey mixture or Confectioners’ sugar, upon request. Lullaby Cake (Adults Only) Whole: $25 A NuNu’s original creation! The double rum cake is soaked with two different rums: Jamaican coconut and Lemon Bundt Cake 151. Not cooked out! Then it is topped with a decadent This Lemon Bundt Cake is moist and perfectly flavored dark chocolate, coconut, caramel, and pecan frosting. with fresh Meyer lemon juice, from Nunu’s own tree! A Whole: $50 delicious blend of lemon in a soft and buttery yellow cake, topped with a mouthwatering sweet lemon Cheekie’s Pineapple Upside-Down Cake 12” drizzle. A classic iron skillet upside-down cake with scrumptious Whole: $25 walnuts, cherries and rings of sweet pineapple. Whole: $30 Yellow Cake with Dark Chocolate Frosting (Glu- ten-Free and Sugar-Free Options Available) Coconut Cake (Lemon Curd or Pineapple) A classic buttery and moist yellow cake topped with A 2-layered yellow cake with creamy vanilla frosting thick velvety dark chocolate frosting. Gluten-free with sweet lemon curd or pineapple in-between, version uses rice flour and tapioca. Sugar-free version covered with coconut. uses Stevia.
[Show full text]
December Baking Schedule Saturday 8 A.M
Midlothian Great Harvest Bakery & Café 13541 Midlothian Tpke RVABread.com Mon - Fri. 6 a.m. to 6 p.m. December Baking Schedule Saturday 8 a.m. to 4 p.m. Pick up your Pie & Roll order forms! OPEN Dec 23, 24 CLOSED Christmas Day & New Year’s Day EVERY DAY MONDAY TUESDAY WEDNESDAY BREADS BREADS BREADS BREADS • Farmhouse White • Cranberry Orange • 9 Grain • VA Rolls • Honey Whole Wheat • Dakota • Cinnamon Raisin Walnut • Caraway Rye • Dakota • Garlic Cheddar Rolls & Bread • Sundried Tomato Swiss • Cinnamon Chip • Cinnamon Chip • Swirl Breads SWEETS SWEETS SWEETS • Pumpkin Chocolate Chip • Gingerbread Muffins/Teacake • Blueberry Poppyseed Muffins ROLLS & BISCUITS Muffins and Teacakes • Blueberry Scones (GlutenX) • Raspberry Scones • Chocolate Bliss Cookies • Turtle Cookies SWEETS • Turtle Cookies • White Chocolate Cranberry • Chocolate Chip Cookies • Brownies • St Nickerdoodles • Salted Caramel Brownies • M & M Brownies • Chocolate Chip Cookies • Fudge Brownies (GlutenX) • Pecan Pie Bars • Cinnamon Rolls • Savannah Cobbler Bars • Scones Dog Treats Scone Mix, Trail Mix Biscotti, Cookie Mix THURSDAY FRIDAY DEC SPECIALS Oatmeal Mix BREADS BREADS BREADS • Challah • Garlic Cheddar Rolls & Bread • Buckwheat Rice (GlutenX) • White Chocolate Cherry Swirl • Chocolate Babka • White Chocolate Cherry Swirl • Pumpernickel • Gouda & Gingerbread Stout • Chocolate Babka • Spinach & Feta • Gouda & Gingerbread Stout SWEETS SWEETS • Donut Muffins SWEETS • Pumpkin Chocolate Chip • Raspberry Scones • Gingerbread Cookies Our bakers can fill Muffins and Teacakes
[Show full text]
Annelle Lindsey Is an Active Seventy-Three Year Old African American Senior Citizen Living in Carrollton, Georgia
Annelle Lindsey is an active seventy-three year old African American senior citizen living in Carrollton, Georgia. Traditional recipes and baking methods are as much a apart of Mrs. Lindsey’s regional diet today as they were during her childhood. Mrs. Lindsey fondly recalls her mother using some brand specific and farm produced ingredients to bake homemade cakes, pies, biscuits, cornbread, and tea cakes in her favorite worn cake pan and perfectly seasoned cast iron skillet. Even today Lindsey uses many of her mother’s recipes for holidays, birthdays, and church dinner on the grounds. Overtime, some of Mrs. Lindsey’s ingredients and traditional recipes have evolved in conjunction with the ease of contemporary pre-packaged and frozen products, and still others have simply fallen by the wayside, opening the door for trying new recipes and cuisines. But no matter the changes to her menu, the caring sentiment behind Mrs. Lindsey’s cooking for her family, church, and community is constant and clearly reflected through more modern and complicated recipes like her well-known Friendship Cake. Interview of Annelle Lindsey 2 April 2002 Interviewed by Deirdre Haywood-Rouse Southern Foodways Oral History Project Center for Public History * DR: Ok. Ok. Well, we are goin’ to move, Annelle, thank you so much for that demographic information an’ were are going to talk a little bit about your childhood an’ get into talking about baking, What was the time period when you were growing up. AL: Uh, it was back in the ‘30's, that was durin’ the Depression. DR: Ok. Ok.
[Show full text]