Tuesday, 11 August 2009

MacMillan Coffee Morning

Kathryn, Carley and me have decided to be part of the MacMillan Worlds Biggest Coffee Morning, which is a fabulous way of raising money for MacMillan, having a good get together and an excuse to get crafty!! Oh yes, crafty crafty crafty.

We have yet to confirm the venue, but that will be done by the end of the week. Now, although its called a coffee morning, we will actually have to have a coffee evening! I know, breaking the rules already, rebels. The date will be the 24th September, we will be serving coffee, tea, a cheeky wine or two (rude not to), cake, maybe home-made chutney (you might be saved from that one though), courgette soup (haha, can tell who's got courgette plants on their allotment, glut or what) - wonder if I can make courgette cake!! I'm also thinking selling crafty goodie bags, doing make and takes, and should we throw in a party game as well - damn fine idea for pass the parcel, you are never to old for that. Musical statues!!! Yeh, from coffee morning to kids party in the flash of an eye.

Anyhow, enough of my waffle, that's the plan so far. How exciting. Obviously all proceeds will go to MacMillan. Recon it's a good idea to bring along your ATC's to trade as well. Party!!! xxxx


Lindsay Mason said...

Sounds like a barrel of fun - wish we lived nearer! Hope it all goes well and you raise loads of money. Great to see you again last weekend, Lindsay x x

Rouge Noir said...

hope you have an amazing evening, wont be there because I moved to Australia but feel free to use my Aussie corgette cake recipe

Portions: 25cm (10 inch) Cake Tin or 2x20cm (8 inch tins)

Preparation: 15-20 minutes

Cooking: 1 hour
Courgette Cake

* 250g butter, broken up into pieces (at room temperature)
* 250g (1 cup) caster sugar or brown sugar
* 4 eggs
* 350g (3 cups) self raising flour
* juice and zest of 1 an orange
* 1 tsp cinnamon
* 1/2 tsp mixed spice
* 350g (3 cups) courgette (zucchini), grated
* 50g (1/2 cup) walnuts, roughly chopped
* 80g (1/2 cup) sultanas

Orange Cream Cheese Icing

* 125g cream cheese
* 50g unsalted butter
* 300g icing sugar
* juice and zest of 1/4 orange


1. Courgette Cake: Grease and line a 25cm deep cake tin with baking paper. Preheat an oven to 180°C.
2. Place the butter and sugar in a bowl and beat until creamy. Add the eggs one at a time while mixing until the eggs are well incorporated.
3. Sieve the flour with the cinnamon and mixed spice. Fold in a 1/3 of the flour, followed by 1/2 of the orange juice and zest, repeat this using the remaining flour and orange, so that all the ingredients are well combined.
4. Stir in the courgette, walnuts and sultanas and incorporate well.
5. Pour the mixture into the prepared cake tin and place on the centre shelf of the preheated oven. Leave the cake to cook for around 1 hour or until the cake is firm to touch (if preparing 2x20cm cake tins, reduce the cooking time to 30-40 minutes). Turn the cake out on a rack and allow to cool.
6. Orange Cream Cheese Icing: Beat the cream cheese and butter together until creamy. Gradually beat in the icing sugar and orange juice and zest until you have a smooth creamy icing. Spread over the cooled cake. If you have prepared 2x20cm cakes, spread the icing over the top of the one and sandwich the two cakes together and then cover the top and sides of the cake.

Sandy said...

rieneWhy do you do this to me ?

cant make this one either cos its Brownie Night mine you I could pop over later will wait for details

Joanne said...

Right then! where are all the camp sites in your area with hard or at least, not slushy pitches. We leave Poole the week before but any excuse to spend another week away. I could come on your workshop too, bet its full already though. xx