Terri’s Tuesday Tips ~ Feb 5

Good Morning World!

It’s a bright and sunny morning here in the south-east, but very cold….brrrr.  The kitties are all in their favorite spots in the sun having a lovely nap.

Having a nice warming bowl of quinoa right now, so let’s get on with today’s tips..

∞ To stop raisins and dry fruit from sinking to the bottom of a cake or muffins, coat in flour before adding to the batter.

TT: Don’t usually have this problem, so haven’t tried it.  However, I do see this tip quite a bit.

∞ To clean rust from stainless steel appliances in the kitchen, mix cream of tartar with a little lemon juice and run in.  Leave for a few hours before wiping clean.

TT:  Who has rust on their appliances unless they’ve been stored in the cupboard for 20 years!  If they haven’t seen the light of day, I really don’t think you’re too concerned about the rust!

∞ Store honey in the cupboard, not the fridge.  If the honey becomes crystalized, put the jar in very hot water until the crystals disappear and the honey is fluid again.

TT:  I do this all the time.  Depending on how crystalized it is, you may have to add fresh hot water.

∞ Add an apple to an open bag of potatoes to delay sprouting.

TT: I’ve never done this so don’t know how well it works.  Depending on the advancement of the sprouts, we either just cut them off, plant them or put them into the compost heap.

∞ When kneading bread dough, there’s no need to add any more flour once it comes away cleanly from the work surface, even though it may stick to it.

TT:  When I knead dough, I put a bit of olive oil on the work surface as it prevents it from sticking and doesn’t add unnecessary extra flour.  The oil helps give a softer dough.

∞ When cooking cauliflower, add a little milk to the water to keep the cauliflower bright white.

TT: I’ve heard of adding lemon juice, but not milk.  I don’t do either of them.  I don’t need to wear sunglasses while I’m eating.

I’d like to hear your thoughts on the tips!  Have you tried any of them?

♥♥  Terri  ♥♥

Friday Foodie Word ~ Paris-Brest

In honor of Comic Relief/Red Nose Day and The Great British Bake Off, I thought it fitting to use a word pertaining to baking and even one that was made on The GBBO….

Paris-Brest

Named after a famous 19th century bicycle race, this is a cake consisting of concentric baked rings of choux pastry, split in half and filled with whipped cream or crème pâtissière mixed with a fine praline and decorated with icing/powdered sugar and flaked almonds.

Should you care to indulge yourself with making this, here’s a recipe for you.

Enjoy!

Have a great weekend!

♥♥  Terri  ♥♥

Apricot Oat Bars ~ South Beach Diet

Happy Friday Eve All!

As you know from my post a few days ago, I’m back on the wagon…the proper eating wagon that is.  I have a couple of the SBD books (The original book, SBD Supercharged and the SBD Cookbook).  I decided to order a couple more so I got the SBD Good Carbs/Bad Carbs handbook and also The SBD Super Quick Cookbook.

I’ve only had the books a week and I’ve already made six recipes from the cookbook!  They all have been rather easy to put together and quite tasty also.  Tonight I’m making Lamb Meatballs in Tomato Mint Sauce which is another SBD recipe, but not from this cookbook.

I thought I would share the recipe I made early this morning.

These bars contain no flour at all and use rolled oats instead, so they are a Phase 2 food.  They are listed under the ‘breakfast’ section and make 12 bars, allowing for 1 bar per serving.  The recipe calls for peanut butter and dried apricots, but you can substitute another no-sugar-added nut butter, such as cashew and use dried cranberries or chopped dried apples or pears instead of the apricots.  It also calls for 1/4 cup granular sugar substitute (such as Splenda or Stevia) but I don’t have these in bulk, only in the small packets and didn’t feel like having to open who-knows-how-many so instead, used 3 tablespoons of agave nectar, which is allowed on Phase 2.  This comes out to less than one teaspoon per bar.

APRICOT OAT BARS

1/2 C natural creamy no-sugar-added peanut butter

1/4 C water

1 tsp vanilla extract

3 large egg whites (about 6 tablespoons)

1/4 C granular sugar substitute or 3 Tbsp agave nectar

2/3 C dried apricots, coarsely chopped

1/2 C walnuts, coarsely chopped

2 C rolled oats (not instant)

1/4 tsp salt

Heat the oven to 180°C/350°F.  Line a 9″x9″ (23cmX23cm) baking pan with parchment, leaving a 2inch (5cm) overhang on 2 sides.

In a large bowl, whisk together the peanut butter, water and vanilla.

Add the egg whites and whisk again.

Add the remaining ingredients until combined.  Transfer the mixture to the prepared pan and pat with moistened hands until even.

Bake for 15 minutes until crisp and set.

Cool in the pan for 5 minutes, the using the overhang, lift out of the pan.

Cut immediately into 12 bars.

Store in an airtight container.  They can also be wrapped individually and stored in the freezer where they will keep for 3 months.

Great for a take-along snack or breakfast.  Pack one in your purse or backpack and it will be thawed by the tine you’re ready to enjoy it.  Have with a glass of low-fat milk for added protein.

Nutrition per bar:

154 calories, 9g fat, 1g saturated fat, 7g protein, 12g carbs, 2g fiber, 62mg sodium

Enjoy!

♥♥  Terri  ♥♥

Food Gifts ~ Candied Clementines

I’m always looking for new and unusual things to make for the markets, particularly the Christmas Craft Fairs.  One of them I’m doing on the 8th is going to be situated at a hand-made shop; no, I don’t mean the shop is handmade, but that they sell handmade items!  So I thought it appropriate that I have some different homemade items other than my preserves and chutneys.

I found a recipe a few weeks ago for Candied Clementine Slices.  The picture with the recipe had them set into a pretty gift box so I decided this would be a nice item to have on offer at the fair.

It’s a fairly straight forward and easy recipe; it just takes a good bit of time: 2 hours simmering, 2 hours baking plus an hour for drying prior to dipping in chocolate.

***Candied Clementine Slices***

• 600g (1½ lbs – about 9 fruit) clementines
• 1 kg (2 lbs) granulated sugar
• 500ml (17fl oz) cold water
• 5-6 Tbsp caster (superfine) sugar
• 100g (3½ oz) dark chocolate

♣ Cut the clementines into thin slices (about 4-5 per fruit) and discard the ends.

♣ Put the granulated sugar into a large pan with the water and heat gently, stirring until dissolved.  Bring to a boil and let bubble for 5 minutes.

♣ Add the fruit slices, lower the heat and give it a little stir.  Simmer for 2 hours, carefully stirring occasionally, until the peel is translucent and tender.

♣ While the fruit is simmering, line two baking trays with nonstick baking paper and set aside.

♣ Preheat the oven to a low setting (gas ¼, 110°C, fan 90°C, 230°F).

♣ Using a fork, transfer the slices to the lined baking trays in a single layer.  Bake for 2 hours.

♣ Put the caster sugar into a bowl.  Leaving the oven on, remove only one tray from the oven at a time.  Dip each slice into it and place on a wire rack to dry for 1 hour.  You’ll need to work a bit quickly for this step because the slices will start to dry on the baking sheet and the sugar won’t stick.  If that happens, put the tray back into the oven while you work on the other tray.

♣ If not needed immediately, store the slices in an airtight container.  I put them in single layers separated by greaseproof paper.

♣ Shortly before giving, melt the chocolate in a heatproof bowl set over a pan of simmering water.  Dip the slices into the chocolate to cover half.

♣ Place on a tray lined with nonstick baking paper, leave to set at room temperature, then gift wrap as desired.  I put about 9 slices (100g) into a disposable mini loaf pan lined with a doily, put each one into a decorative bag and folded down, taped and then put ribbon and a Christmas sticker.

Have fun with these on the decorating and gift wrapping.  If giving these to a foodie, perhaps wrap them and put them into a cookie canister or a pretty serving bowl to give to the recipient.  Give with a bottle of Port or Whiskey.  How about with some tea leaves and tea cups?  The possibilities are endless…just use your imagination!

These make great little gifts for perhaps your neighbors, the babysitter, the mailman, the paperboy, your child’s teacher, your hairdresser or dentist or your favorite clerk at the bank.  Going to a party this holiday season?  Bring some of these to your hostess along with a small candle or bottle of their favorite wine.  Who would you give these to?

♥♥  Terri  ♥♥

Are you Ready for Christmas??

Christmas is a wonderful time of year for getting together with family and friends, enjoying great food, listening to favorite holiday tunes, decorating the house and exchanging gifts.  It’s also a terrible time for encountering stress along the way.

Even for the most experienced cook, hosting the family Christmas meal can seem a bit daunting.  With a bit of forward planning, you’ll be able to relax and enjoy the festivities, and treat your guests to some really special food.  With only four weeks to go, hopefully you’re already on your way to planning the big meal.  Here’s some tips for your preparation…
Do a Kitchen Inventory ~

Make sure you’ve got enough cutlery and crockery for all of your guests.  Making the traditional turkey?  Make sure you’ve got a roasting tin big enough to hold it.  Stock up on turkey foil and greaseproof paper.  Don’t forget napkins, wine glasses and candles.

Confirm your Guest List ~

Get a proper count of the number of people you’ll be feeding.  Does anyone have any special dietary needs?  Any vegetarians?  Your guests will appreciate your concern and everyone will be happy.

Plan your Menu ~

Once you know who you’re cooking for, you can start to plan your menu for the day.  Start making a shopping list of everything you’ll need.  Go through all your recipes and make sure you’ve got everything, including any special pans you may need.  Put your order in to the butcher for your turkey or other meat such as a beef roast, ham or in our case, a duck!

Start your Cooking Early ~

Anything that can be made ahead of time is worth doing, be it a Christmas Pudding or Cake, mince pies or cookie dough.  These can all be made ahead and stored in the freezer until needed.

Shop now to Save Money ~

If you plan your menu early, you’ll have plenty of time to hunt down money-saving deals on everything you’ll need. Shop around now for a well-priced turkey, and make the most of bulk-buy deals on wine, beer and spirits.  And save yourself some more stress….leave the kids home with your spouse or the grandparents while you go do the shopping.

These are just a few things to get you started if you haven’t already.

These ideas pertain mainly to the food, but what other things do you do to plan ahead?

Can you add to this list? How do you stay stress-free for the holidays?  Please share your thoughts!

♥♥Terri ♥♥

Did You Forget Something? ~ False Advertising

A well known ‘hazelnut spread’ contains the following ingredients:

Sugar (50%) and vegetable oils (mostly palm oil), followed by hazelnut, cocoa solids, and skimmed milk. In the United States, this spread contains soy products. This product is marketed as “hazelnut cream” in many countries. Under Italian law, it cannot be labeled as a chocolate cream, as it does not meet minimum cocoa solids concentration criteria. About half of the calories come from fat (11g in a 37g serving, or 99 kcal out of 200 kcal) and about 40% of the calories come from sugar (20g, 80 kcal).

OK, so you’re saying ‘so what’, right?

Well here’s the thing.  Last night while watching the boob tube, there was a commercial on for this product.  It showed a mother and her kids at breakfast, running around and trying to get out the door in time for school or work.  It showed them eating this product on bread.  Not a big deal.

Then the narrator of the commercial started to speak and said that this product was a great way to start the morning as it contained

…”two whole hazelnuts in every tablespoon, skimmed milk and cocoa powder”…

Did you notice anything missing, like the sugar??  Why didn’t they mention that?  Because they know how bad the sugar is for you and they just thought they’d let that pass.  Perhaps they thought you wouldn’t notice.  Perhaps a lot of people won’t.

SUGAR IS THE ENEMY.

Now I’m no angel when it comes to sugar, but at least I have a pretty good idea of how much I’m eating.  Usually my sugar intake consists of home baked goods that I’ve made myself or my daily square or two of dark chocolate.  In checking the label on the chocolate, one square contains 3.2g of carbs, which I’m sure is mostly from the sugar.  And considering I don’t eat home baked goods everyday, my daily sugar intake is pretty low.  I don’t eat sugary cereals and I don’t drink soda of any kind.  We cook from scratch every night and don’t have ready meals or processed foods.

I use artificial sweeteners, honey, fruit sugar or agave nectar, depending on what I’m eating or drinking.  I try to stay away from the sugar because I know what it does to me if I have too much of it.  I have hypoglycemia/low blood sugar and it’s not fun when I get an attack.

The problem is that sugar can be an addiction just like smoking, alcohol and drugs.  It takes willpower to resist but sometimes resistance can be futile.

Usually it is easier to make dietary changes gradually, however sugar has the unique ability to inspire cravings which are refueled every time you give into them. The only way to break the cycle is to stop feeding the fire. Use this challenge as an opportunity to go cold turkey and break the addiction.

And stay away from that falsely advertised hazelnut spread.  Perhaps they should really call it Sugar Spread with Hazelnuts…

♥♥  Terri  ♥♥

Girl Scouts? No, Brownies!

Just picture it….

A brown square of gooey, fudgy, squidgy, chocolatey lusciousness and a tall glass of ice cold milk.

If I were ever to be dropped on a deserted island and asked what cake-like item I wanted to take with me, it would have to be brownies, as long as they were baked properly.

I can’t really remember if I’ve ever eaten a brownie I didn’t like, but even if I didn’t, I probably ate it anyway.  After all, this is chocolate we’re talking about here!

As I described above, brownies should be gooey and fudgy and not cakey.  If I want cakey, I’ll have cake.  Brownies should just about melt in your mouth without even chewing.  Just take a bite and hold it between your tongue and the roof of your mouth….mmmmmm.  Then wash it down with some ice cold milk.  Heaven.

Now I’m sure some of you are asking yourselves why I’m talking about brownies when I’m supposed to be a South Beach Girl.  Well, I’ll tell you!

These brownies are for selling at the Ramsgate Summer Squall at the end of the month.  I made a batch of them earlier in the week and needed to make more as I only got 12 and I’m going to need a good bit more.  I’ve got all my jarred items (jams, jellies, chutneys, etc.) but when I do a special event, I try to also have some baked goodies to go along.  I’ve got about 23 whoopie pies in the freezer along with the first batch of brownies so far.  I may make more whoopies next week.

I’ve made brownies on many occasions over the years, but this recipe is the one I’ve been using for nearly the past seven years.  I have other recipes, but don’t want to try them for fear of them not coming out as nice as these do.  Yeah, I hear some of you saying ‘but I’ve got the best brownie recipe’…well, that’s how I feel!  I have no idea where I got the recipe from as I re-typed it to stick in my cakes and cookies binder.  I do hope you try this and let me know what you think.

I don’t usually add nuts when I’m going to be selling them, especially with people having nut allergies.  It’s just safer that way.  There are two mantras you should always follow when making brownies:  Number one, do not over mix and number two, do not over bake.  You want them to be gooey inside, not cake-like.  The recipe calls for them to be baked for 25 minutes, but I bake for only 22-23 minutes and they come out all squidgy and gooey.  If you prefer your brownies to be cake-like, then by all means, bake them for the 25 minutes or even 26 or 27…just don’t serve them to me! 😉

~~~FUDGY CHOCOLATE BROWNIES~~~

Preheat oven to 350°F/180°C

Line a 9″ X 13″ baking dish with baking parchment, using a bit of butter to hold it down.  Make the paper large enough so that it hangs over the edges for ease of removing the brownies later after they’ve cooled.

1 2/3 C /340g sugar

3/4 C / 6oz / 170g butter, melted

2 Tbsp / 30ml water

2 eggs

2 tsp / 10ml vanilla extract

1 1/3 C / 160g plain flour

3/4 C / 60g unsweetened cocoa powder

1/2 tsp baking powder

1/4 tsp salt

3/4 C chopped nuts (optional)

powdered/icing sugar (optional)

Combine sugar, melted butter and water in a large bowl.

Stir in eggs and vanilla.

Combine flour, cocoa powder, baking powder and salt in another bowl and then stir into sugar mixture.

Stir in nuts, if using.

Spread evenly into prepared baking dish.

Bake 25 minutes or until pick inserted in center comes out slightly sticky.

Cool completely in pan.

Sprinkle with powdered sugar if desired.

Remove by picking up paper and placing on cutting board.

Cut into squares in desired size.

Makes 12-16 brownies.

And please, do try and share them!  After all, you can always make more!
Enjoy!

♥♥  Terri  ♥♥

Busy, busy, busy!

Hello Campers!

Again, I know, I’ve been quite slack in posting anything except music these past few weeks.  I’ve just been quite busy, that’s why!

Wow, can you believe we’re in the middle of August already?  Before you know it, it’ll be Christmas! 😉

A few weeks ago, I received an email asking if I’d like to set up at a venue at the end of the month and when asked, I don’t normally turn it down as it’s a nice change from just setting up at the normal Cliftonville Farmers Market each month.

The new venue is an annual festival that takes place in the next town over, in Ramsgate at the Royal Harbor.  It’s called the Ramsgate Arts Summer Squall and it runs for three days over the bank holiday weekend.  This is their third year for it and Janice, the lady who is organising it said that it gets lots of people, especially since it is a bank holiday weekend.  There will also be another event going on during the same weekend called the Harbor Steam which will attract even more people!  I’m just hoping that the weather is nice!

Ramsgate Royal Harbour

A bit of trivia:  The Ramsgate Harbor is the only harbor in all of the UK with the designation of ‘Royal’.

I’ll be set up at Cliftonville on Sunday the 26th and then at Ramsgate on Monday the 27th.  I’ve been trying to make enough stock to cover me for both days, along with some new items that I will be taking to Ramsgate only, including whoopie pies, brownies, bread dip mix and some new jam flavors like Apricot, Passion Fruit & Brandy Jam, which I just made today.

I still have plums, raspberries and cherries to work with yet and I’m thinking about making some other baked goodie to go along with the whoopie pies and brownies.

*******************************

 

Looking forward to watching TV tonight as the new series of the Great British Bake Off starts.  I love watching the contestants making things that don’t always turn out…nobody is perfect! (actually, I really like watching it because of Paul Hollywood and those gorgeous blue eyes of his! ~ I’m a sucker for blue eyes, which is why I fell for Chef P!)

Sorry this is a short post, but I didn’t want you all to think I’ve abandoned you!

It’s now time to head back into the kitchen and get dinner prep going on…salmon fillets, broccoli and noodles.  Easy prep, but it still has to be done.  Have a good afternoon and evening all!

♥♥  Terri  ♥♥

 

 

Chocolate ~ Morning, Noon and Night

I’m sitting here in my crop jeans and they feel a bit tight.  Not a good thing considering they fit just fine last year…sigh.

What is wrong with me??

I was doing so well with my eating, and I’ve completely gone to pot; well maybe not completely but probably 80% to pot.  I’m eating proper meals, but it’s the in between stuff that is causing havoc…and all the baking I’ve been doing.  Most of the baking has been stuff for the market, but if I don’t sell all of it, I bring it back home and well, I can’t let it go to waste, so instead I’m letting it go to MY waist!  This is not only bad for my weight, but also my health and I know this all too well.

On Sunday, my neighbors across the street brought me a container of freshly picked strawberries.  So what’s wrong with those?  Nice fresh fruit, healthy and great tasting all by themselves.  But did I just eat them as is?  No.  I felt I had to elevate them to a higher level and make something with them.  And what did I make?  Yesterday, I made this….

Chef P took a piece to work to have with his morning coffee, I cut off a chunk to give to the neighbors, and of course, I had to test it out to make sure it was OK to eat.  Obviously, it is perfectly fine…and quite delicious.  I made the sponge cake, soaked the berries for about 3-4 hours in some sugar and a small bit of brandy, and whipped up some double cream with a small amount of sugar and a bit of pink food coloring.  I spread the first layer of cake with the soaked berries and then covered with a bit of the whipped cream, then put the next layer of sponge and the remaining soaked berries then frosted/iced and added more berries for decor.  I’m not posting the recipe because this is dead easy to do and all you need to do is make your favorite sponge cake and with the rest, you can just wing it.

So you’re probably wondering what all this has to do with the title of this post.  Well, actually nothing, but maybe a small something.

Some of you may remember a while back (Nov or Dec) that I posted about a delivery I received from the Chocolate Tasting Club.  A lovely box of fine chocolates which I would receive every 4, 8 or 12 weeks, depending on my choice…and each delivery would contain different chocolates, hence the name.  I must say the chocolates I’ve received so far have been heavenly.  I only eat one or two at a time, and usually only once a day, sometimes skipping days here and there.  They not only have these scheduled deliveries, but they also offer other delectable delights.  I don’t normally order the extra stuff because frankly, a huge box of chocolates every 8 weeks is enough.  However, I ordered this because there wasn’t much chocolate that came with it.  What I got was this…

I’ve got an apron, three packs of different chocolate slabs and this book, from Hotel Chocolat called Morning to Midnight ~ A book of chocolate recipes for the whole day and night.

It’s a rather large book and gives you chocolate recipes that could, in the words of Professor Snapes, bewitch the mind and ensnare the senses.  I was drooling just looking at the pictures.  I’ll give you just a small sampling of what’s in there…

Yes, there’s even recipes for main meals!

What a great idea, these are adorable!

All of the recipes are contributed by chefs know in the UK, whether they be celebrity chefs, or well know restaurant chefs.

The book also gives an introduction into the history of chocolate, various terms used and also the various methods used on chocolate including tempering and proper melting guides.

I’m not sure what recipe I’m going to tackle first, but you’ll find out soon enough!

No wonder my jeans are tight…….

♥♥ Terri  ♥♥

Proper Cheesecake

As a child, cheesecake was not on the top of my list of yummy desserts.  First of all, it was cheese!  Who eats cheese in a dessert?   And where was the sugar?  (I had the same problem with cannolis, but that’s a whole other post!) Cheesecake, you have to admit, is not very sweet.  But alas, over the years I did develop a liking for it. (cannolis too!)

For you cheesecake connoisseurs out there, you have to admit that the best cheesecake is New York cheesecake and have to agree, as I am originally from New York, and well…what more can I say?

It had been a long time since I’ve eaten cheesecake…PROPER cheesecake. My mum-in-law’s cleaning lady made her a small cheesecake which I tasted.  I’m sorry to say, I did not like it.  It wasn’t very creamy and had a rather grainy texture to it and she also had sprinkled cinnamon on top.  Mind you, I have nothing against cinnamon.  I use it often but I’m not crazy about it on things like cheesecake or rice pudding, which is another thing that I’m not too keen on.

Last year Chef P said he wanted to make some cheesecake but we didn’t have can’t get any graham crackers here.  Since my sis-in-law asked if there was anything they could bring us when they met us in London last year, one of the items I asked for was a box of graham crackers.

The box had been sitting in the cupboard all this time…until this past Monday.

Since I got my electric mixer last month, we’ve both been wanting to make things using it. (so far, I’ve gotten the better deal on that!)  Chef P mentioned the ‘cheesecake’ again.  We were going to make it last Sunday, but never got around to doing it (read: I didn’t realize the cream cheese had to be at room temp and I hadn’t taken it out of the fridge) so I got to make it all by myself on Monday…but couldn’t have any until Tuesday due to its chilling time to firm up.

(Now I know that cheesecake is not part of the South Beach Diet, but to be honest, I have really fallen off the wagon and my cravings for sweet has gone completely out of control.  I should say that I haven’t been completely bad; I’m trying to eat proper meals but it’s the in-between stuff that I shouldn’t be having…like the cheesecake.  I haven’t been totally off my rocker about it, I’ve had just one piece a day.  I gave a quarter of it to my neighbors across the way and Chef P has been taking a piece each day to work.  There’s still slightly less than a quarter of it left so the pieces haven’t been huge.)

I have to admit, for my first ever attempt at making cheesecake, it came out pretty damn good!  The other thing I was rather pleased about was that it didn’t crack on the top.  Woo hoo! This doesn’t appear to be a traditional NY cheesecake recipe, but it was quick and easy and doesn’t use as many eggs as some recipes I’ve seen.  So for those of you not worrying about what you eat, I’m sharing the recipe here.  Remember, this is NOT SBD FRIENDLY!

~~PROPER CHEESECAKE~~

◊ Use FULL FAT on cheeses and condensed milk ◊

◊ Equip: 9″ / 23cm spring form pan, well greased with butter ◊

◊ Preheat oven to 150°C / 300°F ◊

1/3 C butter, melted

1½ C graham cracker crumbs (UK – use digestives)

21oz/600g cream cheese, room temp (UK – use Philadelphia)

5oz/140g marscapone cheese

14fl oz/400g condensed milk

2 tsp vanilla extract

2 eggs

Make the cracker crumbs by placing them into a food processor and processing until fine crumbs.  Add the melted butter and pulse until mixed thoroughly.  You’ll know you have a perfect mix when you can pick up some with your hands, squeeze it and it stays together.  If you don’t have a food processor, put them into a plastic bag and bash them with a rolling pin until crumbly then stir in melted butter.

Pour the crumb mixture into the prepared pan and press down evenly into the pan, coming up the sides about a half inch/1cm and set aside.

Beat the cream cheese and marscapone until fluffy, using an electric mixer.  Add condensed milk, beating until smooth.  Add vanilla and eggs and mix well, but DO NOT OVERBEAT.

Pour into pan.  Place in preheated oven and bake 1 hour then turn off oven and leave cake in oven for 1 hour with door ajar.  Your cake should be golden brown on top (unlike mine which came out a bit dark, but that’s because I had to use the regular oven as my fan oven is broken at the moment).

Place in fridge and chill for at least 6 hours or overnight until firm.

Serves 10-12

Enjoy!

♥♥ Terri  ♥♥