Author Topic: Great Pattycakes  (Read 41704 times)

Offline Very Happy Jan

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Re: Great Pattycakes
« Reply #30 on: March 02, 2010, 02:33:20 pm »
.  He brought most of them back today - just to throw in the bin  :-X >:( (unappreciative b.....). Glad DD didn't see that!


Some men are born jerks and some make it an art form. Luckily there are plenty of great ones out there.
Jan.  Perth,  Western Australia
Adolescence is a time of great change. Between the ages of 12 and 17 a parent can age 20 years.

Offline Thermomixer

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Re: Great Pattycakes
« Reply #31 on: March 04, 2010, 12:41:52 am »

Too many times JD! Don't get me started! My motto - have no expectations, then you won't be disappointed.

Oh well, there's always more fish in the sea ;)
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Offline I Love Bimby!

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Re: Great Pattycakes
« Reply #32 on: March 04, 2010, 09:00:10 am »
Thanks Thermomixer. And life's too short...  ;)
For a healthier lifestyle.
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Offline meganjane

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Re: Great Pattycakes
« Reply #33 on: March 04, 2010, 02:49:03 pm »
... And life's too short...  ;)
That it is - too short to stay angry for very long, too short to let people upset you, and finally, too short to drink bad wine!!
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline simplyrhonda

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Re: Great Pattycakes
« Reply #34 on: April 08, 2010, 02:52:02 pm »
Made these today. Kids loved them. Cheers.

Offline meganjane

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Re: Great Pattycakes
« Reply #35 on: April 09, 2010, 03:34:08 am »
That's great! They keep for a few days too, if they don't get eaten all at once, that is!
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline simplyrhonda

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Re: Great Pattycakes
« Reply #36 on: April 30, 2010, 08:43:25 am »
Made these last week. Delicious and easy. Will make them again for Mother's Day at kindy next week. Cheers.

Offline maddy

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Re: Great Pattycakes
« Reply #37 on: June 01, 2010, 08:40:00 am »
Nice and easy MJ  :)
I added 50g coloured splinters in with the flour too.



.........EAT CAKE!

Offline WAThermoFamily

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Re: Great Pattycakes
« Reply #38 on: June 04, 2010, 09:50:16 am »
thanks Meganjane these tasted great!  Even so good that most were eaten before I got time to ice and decorate. 

Offline Thermomixer

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Re: Great Pattycakes
« Reply #39 on: June 07, 2010, 03:34:42 am »
Talk about mini-masterpiece maddy - that is a star pattycake !!
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Offline meganjane

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Re: Great Pattycakes
« Reply #40 on: June 07, 2010, 07:41:55 am »
Maddy, that little stand is delightful!

WAThermoFamily, they are great, aren't they? I often make double and freeze some.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline maddy

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Re: Great Pattycakes
« Reply #41 on: June 07, 2010, 09:10:58 am »
Maddy, that little stand is delightful!



Thanks......it's a doll house dining table, but I made sure I returned it back to them before dinner  ;)
.........EAT CAKE!

Offline meganjane

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Re: Great Pattycakes
« Reply #42 on: June 07, 2010, 01:21:25 pm »
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand

Offline AmandaN

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Re: Great Pattycakes
« Reply #43 on: July 19, 2010, 03:02:02 am »
I have a batch of these in the oven atm.  Cupcakes for DS preschool for his birthday on Wed.  I have used egg replacement, as my younger son is allergic.  He is alright with 1 egg in things like meatballs, but I wasn't willing to risk 4 eggs!

Offline meganjane

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Re: Great Pattycakes
« Reply #44 on: July 22, 2010, 01:24:42 am »
How did they go with the egg replacement Amanda?
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand