COOKING WITH GRANDMA CHRONICLES PART 8

FRESH FRUIT MINCE PIES Fresh apples and grapes add a refreshing crunch to the traditional mincemeat mix of dried fruits. Grandma assembles most of the mincemeat a month or two ahead so it can mellow alongside the Christmas cake, adding the fresh fruit just before baking. She usually serves the pies hot for lunch or

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COOKING WITH GRANDMA CHRONCLES PART 7

AUNT LOUIE’S YULE BREAD Grandma loves Yule bread for breakfast, toasted or plain and spread with butter, though in its native Yorkshire it is served for afternoon tea. This is another recipe traditionally kneaded by hand as a warm touch helps the yeast rise! This large loaf serves 8 1½ cups/375 ml water 2/3 cup/90

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COOKING WITH GRANDMA CHRONICLES PART 5

CHRISTMAS CAKE For more than 50 years, every year since Grandma was married, she has made a Christmas Cake, baking it at least a year ahead. Traditionally the cake batter is beaten by hand, and everyone in the house, even Grandpa, would stir once or twice to bring luck to the coming year. As the

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