January Pantry challenge, cakes, cakes cakes! Fruit Cake, Ginger Bread & Date/Ginger Slices cooking 

Never read it but I’ll take your word for it.

I slice my cakes before I freeze them, too, but have never tried toasting a slice, that sounds really good!

I love your story, thanks for sharing

Thanks for sharing

Nice!

You did well

Thanks Sabrina

Such a money saver

It’s good to use your oven less

All of those are good for freezing too.

Oooh! LEMON! 💕💕💕

Thanks for sharing

You’re welcome and the links to the recipes are below the vidro

Great baking

Yummy, you did well

Great tip

Hi - all of those were gluten free. I needed to use Up those flours.?

The whole world’s gone keto

I don’t like sweet food either.

Thanks Monique and your baking sounds great.

Thanks for watching

It's so good!

The nut bread sounds lovely

The ginger smelled lovely.

Yep, freeze it then ration it out.

You’re welcome

Those are great memories

It’s great to use up food so we don’t waste it

The date slices make a good breakfast substitute too.

Yours sound super

Sounds lovely

That’s great!

Linda, would love the recipe for the butterscotch molasses- sounds delicious 😍

@@janeheath2798 I will hunt it down this evening. They are my husband's absolute favorite cookie. It's been a bit since I made them, and I want to make sure I have the proportions correct.

@@lindajacquot5391 That would be great, thank you so much.

Okay, here goes! I use American measurements, so I apologize if you use metric. Butterscotch Molasses Cookies: To start, Preheat the oven to 350F, and line a cookie sheet with parchment paper. In a large mixing bowl, sift 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon ground cloves, and 3/4 teaspoon salt. After sifting, whisk the dry ingredients together and set aside. In a mixing bowl, cream together 3/4 cup butter that has been softened (not melted), 3/4 cup packed brown sugar, and 1/4 cup dark molasses (treacle) until fluffy. The mixture will be lighter in color. On low mixer speed, add 1 large egg and 2 teaspoons vanilla extract. Use a spatula to scrape down the side of the bowl occasionally. Next, add in the flour and spice mixture, and continue mixing on low to medium-low. Be sure to scrape down the sides of the bowl so all the flour and spice mixture is combined into the dough. Lastly, add one 12 ounce bag of butterscotch morsels (chips) to the dough and combine until the chips are evenly distributed. Using a small scoop or a tablespoon, scoop out enough dough to make a two inch ball (using clean hands, you will roll the dough into a ball shape between your palms). Take the now rolled dough ball and roll it in 1/4 cup granulated (white) sugar. Place the sugared dough ball on the lined cookie sheet, and spacing the balls about two inches apart from each other, fill up your sheet. Pop the filled cookie sheet into the preheated oven and cook for 11-13 minutes. Remove the sheet and allow the cookies to cool for a few minutes (they will continue to cook), and then remove them to a wire cooling rack. Enjoy!

I wanted everything used up and gone, there was still stuff lingering from Christmas. Once this is all gone, there's no more until next Christmas.

@@FrugalQueeninFrance Such a great idea - clear it all out rather than allowing it to go off and therefore saving money 😃

The recipes are in the links below the video - I’ll put a screen shot of my Facebook page to show

Thank you. Found them. Technophobe. 😆x

Your baking sounds great

We bake for pop in visitors too, I’m frugal but neither mean or inhospitable

That’s why they’re frozen, when there’s guests coming, then there’s a bit of cake to be hospitable. We’re frugal but not misers.

@@FrugalQueeninFrance I may give it a try I I think even knowing they were in the freezer would be hard to resist.Maybe if I portion them before freezing and only took out one portion at a time.

I learned that baking trick years ago, you know the start time of all the cakes.

Good idea freezing in little balls

I’m glad I’m not the only one who defrosts half a cake.

congratulations and happy baking

They can be cut in half or quarters and the rest left in the freezer. Cake bars are good for just taking out what we need.

All the recipes are in links below the video. Thanks for watching

You’re welcome

Thanks Sarah, I’m sure you’ll master it.

It’s always worth making more.

That sounds much healthier than bought cakes

I too always store a cake on the cake tin lid and put the base on as a lid. Much easier when you want to use the cake.

What are fairy cakes?

Thanks very much

How kind

Thanks for watching, the feedback and sharing,

Happy to help. Enjoy your baking.

Great tip

Very nice

Happy baking

All delicious

Thanks

All that sounds love

Thanks

Thanks for sharing.

Great minds think alike.

That’s why I freeze too and cut up the ginger cake, whilst frozen and out back what mike doesn’t need that day

I love batch cooking preserves too.

Sticky toffee pudding freezes well

Didn't know that thanks. I'll make an extra one on Sunday

The links to the recipes are below the video. Click on those for everything you need. Thanks for watching

Thank you I know for future reference

Except for Christmas as I said, none of the leftovers I used up will be any good if we leave them until next Christmas. We don’t have dessert just a main meal and as a Brit a piece of cake with a cup of tea Is eaten late afternoon. Other than that did you enjoy the video? Thanks for watching

I really should have given people more information. We only eat one course at meal times. We don’t have a lunch or evening meals with a dessert or a starter. We have our meat/fish with vegetables and no dessert at meal times. Brits don’t tend to eat a beef stew then a piece of fruit cake. We have far more treats at Christmas time and the dried fruits, flours, almonds, treacle ect are all leftover from that. Cake in the UK, is for teatime in the late afternoon or with a cup of tea mid morning and especially to be hospitable to guests. We might be frugal but we are not unwelcoming.

@@FrugalQueeninFrance I’m a Yorkshire girl born and bred, we only tend to have a pudding on a weekend, but we do love a treat with a cuppa or when guest come round. They did look yummy, I want cake for breakfast now 😆🤣 x

Dessert is the course after the main course. We made the cakes to take when we visit people or if someone drops by for coffee.

@@FrugalQueeninFrance 😉 got it

Use it cookery is a great waste saver