Nickel free icing sugar




Rice pudding




No bake cheesecake














Plain flour is fine to use, but does nothing for your cakes and biscuits. I have fooled around to try to find a nice raising agent for cakes as I'm unable to use baking powder now.

What I have found to raise my cakes the way I like them, is to add to 8oz plain flour, - 2 teaspoon of Cream of Tartar and 1 teaspoon of Sodium Bicarbonate. 
I then put the flour mixture through the sieve 3 times to make sure I have mixed it together enough. This is put into an airtight container which makes it easier to weigh out when you don't need the full 8 oz.

For BAKING POWDER just add together the tartar and bicarb and put in a little pot.


I have found how to make icing sugar and thought I'd pass it on. I began by getting ordinary sugar and using my mortar and pestal I pounded it a little bit, about 2 mins and the sugar became caster sugar. Handy when you run out after deciding to make your nickel free cake. I use the marble board and rolling pin now.

Further pounding turns it into a fine powder. Of course icing sugar isn't just powdered sugar, it also has that commercial ingredient Tricalcium Phrosphate. What's that?
That is something found in paint to make it whiter.
Added to milk when the system has finished messing with it to make it look like white milk.
Used as a teeth whitener
Added to cereals

The icing sugar I made is not as white is the commercial icing sugar. So what did I use as an alternate to that chemical? For every cup of icing powder I added 2 tablespoons of corn starch. The corn starch comes from the corn kernels, not the maize flour. It is not corn flour.
I bought a rather large pack from Ebay as I also use it in home made gravy also. I am finding it binds more foods than I realised.

The added corn starch helps the icing sugar clag together for butter icing and roll out icing. There was no added taste from the corn starch and the home made icing sugar will last quite a while if kept in an airtight container.



2 oz long grain rice

1 oz sugar

1 pint milk    [I use the non-homogenized as it hasn't been fiddled around with]

butter to wipe the sides of the oven proof dish

Put the milk, sugar and rice in a buttered ovenproof dish.  Place in a oven on 120 degrees C for 2 and a half hours, stirring occasionally and not in the last half hour.



Recipe by sophiemealor

200g nickel free biscuits
75g butter
1 (200g) tub full fat soft cream cheese
300ml extra thick double cream
50g caster sugar
1/2 teaspoon vanilla extract {I used a full teaspoon}

I first put the butter into a pan on a low heat and then bashed the biscuits in a bowl until they were crushed. When the butter was melted, I added the biscuit mix to the pan. After it was blended, I pressed it into the bottom of my dish before putting it in the fridge for an hour to set. *Please note* I should have lined the bowl first to make it easier to lift out the cheesecake

I put the full fat soft cream cheese, extra thick double cream, caster sugar and vanilla extract into a bowl, which was then blended until smooth.

I spooned the mixture on to the top of the biscuit mix. I added a few sugar stars as I liked the colours. {You could be healthy and add fruit.}

I then put the cheesecake back into the fridge for a further 2 hours.





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