Stacy's Kitchen Creations, 51590 Kavon Extension Apt. 139, SD, United States, Yankton, SD (2026)

05/27/2026

Old-Fashioned Lamb’s Liver and Onions Recipe 🐑🧅🥔

A proper old-school favourite! Tender lamb’s liver cooked with sweet caramelised onions in a rich gravy, perfect served over buttery mash with seasonal veg on the side.

Ingredients

🐑 Lamb’s liver: 500g, sliced and trimmed
🧂 Plain flour: 50g, seasoned with salt and pepper
🧅 Onions: 2 large, thinly sliced
🧈 Butter: 25g
🛢️ Sunflower oil: 2 tbsp
🍖 Beef or vegetable stock: 400ml
🌿 Fresh thyme: a few sprigs (optional)
🥔 Mashed potatoes: to serve
🥬 Steamed greens or Brussels sprouts: to serve

Method

🧅 1. Heat 1 tbsp of the oil and the butter in a frying pan over medium heat. Add the sliced onions and cook gently for 15–20 minutes until golden and soft. Remove from the pan and set aside.
🐑 2. While the onions cook, dredge the liver slices in the seasoned flour, shaking off the excess.
🔥 3. Add the remaining oil to the pan and fry the liver slices for 1–2 minutes each side — just until browned on the outside but still slightly pink in the centre. Don’t overcook, or they’ll go tough.
🍲 4. Return the onions to the pan with the liver, pour in the stock, and bring to the boil. Reduce the heat and simmer gently for 5–7 minutes until the gravy thickens. Add thyme if using.
🥔 5. Serve the liver and onion gravy over a mound of creamy mashed potatoes with a side of greens.

Serving Information

⏱ Prep Time: 10 minutes
🔥 Cook Time: 30 minutes
⏳ Total Time: 40 minutes
🍴 Serves: 4
⚡ Calories: ~375 per serving (excluding mash and veg)

Tips

🧄 Add a splash of Worcestershire sauce or a pinch of mustard powder to the gravy for extra depth.
🧈 For extra indulgence, stir a k**b of butter into the gravy at the end.
🥄 Liver cooks quickly — keep it tender by avoiding overcooking. A little pink in the middle is ideal!
🥶 If you’re not using fresh liver, ensure it’s thoroughly defrosted and patted dry before cooking.

05/27/2026

Date and Walnut Traybake Cake 🍰🌰
This moist and delicious traybake is a comforting treat, with the sweetness of dates and the crunch of walnuts. Topped with a smooth and creamy icing, it’s perfect for tea time or as a sweet snack!
Ingredients:
🍯 Dates: 200g, pitted and chopped
🌰 Walnuts: 100g, chopped
🧈 Butter: 100g, softened
🍚 Caster sugar: 100g
🥄 Baking powder: 1 tsp
🥚 Large eggs: 2
🌾 Plain flour: 150g
🥛 Milk: 100ml
🍬 Icing sugar: 200g
🧴 Vanilla extract: 1 tsp
Method:
🍳 Preheat the oven to 180°C (fan) or 200°C (conventional). Grease and line a 20cm x 20cm traybake tin.
🧈 Cream together the butter and caster sugar in a large mixing bowl until light and fluffy.
🥚 Beat in the eggs, one at a time, ensuring each is fully incorporated.
🥄 Stir in the baking powder and plain flour, followed by the milk. Mix until smooth.
🍯 Gently fold in the chopped dates and walnuts until evenly distributed in the batter.
🍽️ Pour the mixture into the prepared tin and level the top with a spatula.
🔥 Bake in the oven for 25-30 minutes, or until a skewer comes out clean.
🍰 Allow the cake to cool completely in the tin before icing.
🍬 For the icing, beat together the icing sugar and vanilla extract with a little milk until smooth and spreadable.
🍽️ Spread the icing over the cooled cake and garnish with extra walnuts if desired. Slice into squares and serve!
Serving Information:
⏱ Prep Time: 15 minutes | 🍴 Servings: 12 | 🔥 Calories: ~250 per serving

05/27/2026

Classic Coffee and Walnut Cake Recipe ☕🌰 | A Timeless British Teatime Treat
This Classic Coffee and Walnut Cake is a staple of British baking — rich, nutty sponge layers infused with coffee and scattered with walnuts, all sandwiched and topped with a silky coffee buttercream. It's the perfect companion for a cuppa, whether at a cosy tea table or as a celebration centrepiece!
Ingredients
For the sponge
🧈 Unsalted butter: 200g, softened
🍬 Light brown sugar: 200g
🥚 Large free-range eggs: 4
🌾 Self-raising flour: 200g
☕ Strong brewed coffee (cooled): 2 tbsp
🌰 Walnuts: 100g, roughly chopped
🧂 Pinch of salt
For the coffee buttercream
🧈 Unsalted butter: 150g, softened
🍬 Icing sugar: 300g, sifted
☕ Strong brewed coffee (cooled): 2 tbsp
🌰 Walnut halves: to decorate
Method
🔥 Preheat the oven to 180°C (fan 160°C). Grease and line two 20cm round sandwich tins.
🧈 Cream the butter and sugar together until pale and fluffy.
🥚 Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
🌾 Fold in the remaining flour, salt, coffee, and chopped walnuts until fully combined.
🍰 Divide the mixture evenly between the two tins and level the tops.
🔥 Bake for 25–30 minutes, or until golden and springy to the touch. Cool in tins for 5 minutes, then turn out onto a wire rack.
To make the buttercream
🧈 Beat the butter until soft, then gradually beat in the icing sugar.
☕ Stir in the coffee and mix until smooth and spreadable.
To assemble
🥄 Spread half the buttercream over one sponge, sandwich the second on top, and spread the rest over the top.
🌰 Decorate with walnut halves and serve with pride.
Serving Information
⏱ Prep Time: 25 minutes
🔥 Cook Time: 30 minutes
🕒 Total Time: 55 minutes
🍴 Servings: 10 slices
🔥 Calories: ~430 per slice
Tips & Tricks
☕ Use espresso or instant coffee dissolved in a little boiling water for a stronger flavour
🌰 Lightly toast the walnuts for extra nuttiness
🧊 Keeps well in a tin for up to 3 days — refrigerate if warm, but serve at room temperature for the best texture
🍫 Fancy a twist? Add a few chocolate chips to the sponge!

05/24/2026

Empire Biscuits 🍪🍓
These charming Scottish treats are perfect for any occasion! Made with buttery shortbread biscuits, a layer of fruity jam, and topped with a sweet icing and a glace cherry, Empire biscuits are a delightful combination of textures and flavours. A traditional favourite that’s easy to make and utterly irresistible.
Ingredients:
🧈 Butter: 200g, softened
🍚 Caster sugar: 100g
🍰 Plain flour: 250g
🧂 Cornflour: 50g
🧁 Baking powder: 1 tsp
🍓 Raspberry or strawberry jam: 4 tbsp
🍯 Icing sugar: 100g
🍳 Water: 1-2 tbsp (for the icing)
🍒 Glace cherries: 6-8 (for decoration)
Method:
🍰 Preheat the oven to 180°C (fan)/200°C/400°F. Grease and line a baking tray with parchment paper.
🧈 In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
🍰 Sift in the plain flour, cornflour, and baking powder, and mix until a dough forms.
🍪 Roll out the dough on a lightly floured surface to about 5mm thick. Using a round cookie cutter, cut out biscuits and place them on the prepared baking tray.
🧑‍🍳 Bake for 10-12 minutes, or until the biscuits are golden around the edges. Allow them to cool completely on a wire rack.
🍓 Once the biscuits have cooled, spread a thin layer of raspberry or strawberry jam on the underside of half of the biscuits.
🍰 Sandwich the jam-covered biscuits with the remaining biscuits.
🍯 Mix the icing sugar with a small amount of water until it reaches a smooth, thick consistency. Spread a little icing on top of each biscuit sandwich.
🍒 Place a glace cherry on top of each biscuit for decoration.
Serving Information:
⏱ Prep Time: 20 minutes | 🍴 Servings: 6-8 | 🔥 Calories: ~180 per biscuit

05/24/2026

School Dinner Chocolate Concrete with Custard 🍫🍮
A school dinner classic, chocolate concrete is a simple yet deliciously crunchy chocolate traybake, often served with warm custard. The name comes from its firm texture, but don’t worry—it softens beautifully when dunked in custard!

Ingredients:
For the Chocolate Concrete:
🍫 Cocoa powder – 50g
🥄 Self-raising flour – 200g
🧈 Unsalted butter – 150g (melted)
🍚 Granulated sugar – 150g
🥚 Egg – 1 (beaten)
For the Custard:
🥛 Whole milk – 500ml
🍦 Vanilla extract – 1 tsp
🥄 Caster sugar – 50g
🌽 Cornflour – 2 tbsp
🥚 Egg yolks – 2
Method:
For the Chocolate Concrete:
1️⃣ Preheat the oven to 180°C (160°C fan). Grease and line a baking tin (approx. 20cm x 20cm).
2️⃣ In a large bowl, mix together the flour, cocoa powder, and sugar.
3️⃣ Pour in the melted butter and beaten egg, then stir until a crumbly dough forms.
4️⃣ Press the mixture firmly into the baking tin (this helps create that signature hard texture).
5️⃣ Bake for 20 minutes. It will firm up as it cools, so don’t overbake.
6️⃣ Sprinkle with extra sugar while still warm for a traditional touch. Allow to cool completely before slicing into squares.

For the Custard:
1️⃣ In a saucepan, heat the milk and vanilla over low heat until warm (don’t let it boil).
2️⃣ In a bowl, whisk together the sugar, cornflour, and egg yolks until smooth.
3️⃣ Slowly pour the warm milk into the egg mixture, whisking constantly.
4️⃣ Return the mixture to the saucepan and gently heat, stirring continuously, until thickened.
5️⃣ Pour generously over the chocolate concrete and enjoy!

Serving Information:
⏱ Prep Time: 10 minutes | ⏳ Cooking Time: 20 minutes
🍽 Servings: 8 | 🔥 Calories: ~300 per serving

Enjoy this blast from the past! Perfect for reliving school dinner nostalgia or introducing a new generation to a British classic. 🇬🇧✨

05/24/2026

Old School Chocolate Traybake Cake 🍫🎂
A proper nostalgic treat, this old school chocolate traybake is rich, moist, and smothered in glossy chocolate icing. Just like the squares served up at school dinners — but even better enjoyed with a big mug of tea!
Ingredients:
🥚 Eggs: 3 large
🍬 Caster sugar: 200g
🧈 Unsalted butter: 200g, softened
🥛 Whole milk: 100ml
🌾 Self-raising flour: 175g
🍫 Cocoa powder: 50g
🧂 Baking powder: 1 tsp
🧁 Vanilla extract: 1 tsp
🧈 A little extra butter, for greasing
For the icing:
🍫 Dark chocolate: 150g, chopped
🧈 Unsalted butter: 50g
🥛 Whole milk: 2 tbsp
🍬 Icing sugar: 100g, sifted
🍫 Chocolate curls or sprinkles: to decorate
Method:
🔥 Preheat the oven to 170°C (fan) and grease and line a 20x30cm baking tray.
🧁 Cream the butter and caster sugar together in a large bowl until light and fluffy.
🥚 Beat in the eggs, one at a time, adding a spoonful of flour with each to prevent curdling.
🌾 Sift in the remaining flour, cocoa powder, and baking powder.
🥛 Gently mix in the milk and vanilla extract until smooth and glossy.
📦 Pour the mixture into the prepared tin and level the top.
🔥 Bake for 25–30 minutes until risen and a skewer inserted in the middle comes out clean. Leave to cool completely.
For the icing:
🍫 Melt the chocolate, butter, and milk together in a heatproof bowl over a pan of simmering water (or microwave gently).
🧁 Stir in the icing sugar until smooth and spreadable.
🧁 Spread the icing over the cooled cake and sprinkle with curls or sprinkles. Leave to set before slicing into generous squares.
Serving Information:
⏱ Prep Time: 20 minutes
🔥 Baking Time: 30 minutes
🕰 Total Time: 50 minutes
🍴 Servings: 12–16 squares
⚡ Calories: ~320 per square
Tips:
🧊 Store in an airtight tin at room temp for up to 4 days.
🍒 Add a spoonful of cherry jam to the sponge for a Black Forest twist!
🥜 Want a bit of crunch? Sprinkle chopped toasted hazelnuts over the icing.
☕ Absolutely spot on with a cuppa or a splash of cold milk.
Proper school-style bake — it’s a chocolatey hug in cake form! 🇬🇧💖

05/24/2026

Traditional Manchester Tart Recipe 🥥🍒

🛒 Ingredients:
For the Pastry:
🌾 Plain flour: 200g
🧈 Butter: 100g, cubed and chilled
💧 Cold water: 2–3 tablespoons
🧂 Salt: A pinch....

Full Recipe is in (C.O.M.M.E.N.T.S)

05/24/2026

School Dinner Chocolate Concrete with Pink Custard 🍫💗
A nostalgic trip back to British school days, this classic pudding is all about crunchy chocolatey slab topped with a generous puddle of warm, sweet pink custard. It’s simple, satisfying, and utterly comforting!
Ingredients:
For the chocolate concrete:
🌾 Self-raising flour: 200g
🍫 Cocoa powder: 25g
🍬 Granulated sugar: 150g
🧈 Unsalted butter: 100g, melted
🥚 Egg: 1, beaten
🧂 Pinch of salt
For the pink custard:
🥛 Whole milk: 500ml
🍼 Evaporated milk: 100ml (optional for extra creaminess)
🌺 Strawberry or raspberry jelly crystals: 1 tbsp (or use 1 tbsp strawberry milkshake powder)
🌽 Cornflour: 2 tbsp
🍬 Caster sugar: 2 tbsp (adjust to taste)
🌸 Red or pink food colouring: a few drops (if needed)
Method:
For the concrete:
🔥 Preheat the oven to 180°C (fan) and line a square tin (20x20cm) with baking paper.
🥣 In a bowl, mix the flour, cocoa powder, sugar, and salt.
🧈 Add the melted butter and beaten egg, stir until it forms a crumbly dough.
🧁 Tip into the tin and press down very firmly with the back of a spoon or your hands.
🔥 Bake for 20–25 minutes—it should feel hard on top but soft underneath.
❄️ Leave to cool in the tin, then cut into squares.
For the pink custard:
🥄 In a small bowl, mix the cornflour with a splash of milk to make a smooth paste.
🥛 Heat the rest of the milk and evaporated milk in a saucepan over medium heat.
🍓 Stir in the jelly crystals or milkshake powder and sugar until dissolved.
🌽 Add the cornflour paste and whisk constantly until the custard thickens.
🌸 Add a drop of red or pink food colouring if needed to get that perfect nostalgic hue.
Serving Information:
⏱ Prep Time: 15 minutes
🔥 Cooking Time: 25 minutes
⏳ Total Time: 40 minutes
🍴 Servings: 9 generous squares
🌟 Calories: ~320 per serving (with custard)
Tips:
🧁 Press the concrete mixture down well before baking—it gives it that signature dense texture.
💗 Use strawberry Angel Delight for a shortcut pink custard with a creamy flavour.
🍫 Serve warm or cold—some prefer the custard hot and the concrete straight from the tin!

05/24/2026

Classic Devonshire Split (Cream-Filled Sponge) 🍰🍓

A true taste of the West Country, the Devonshire split is a traditional cream-filled sponge, perfect for a delightful afternoon treat. With soft, pillowy buns filled with clotted cream and jam, this is the ultimate British indulgence.

Ingredients:
🥐 Soft floury rolls (or sweet bread rolls): 6
🍓 Strawberry or raspberry jam: 6 tbsp
🧴 Clotted cream: 200g
🍯 Icing sugar: For dusting (optional)

Method:

🍪 Preheat the oven to 180°C (fan). Place your floury rolls on a baking tray and bake for 12–15 minutes, until golden and soft.
🥐 Once baked, remove from the oven and allow the rolls to cool slightly.
🍓 Slice each roll in half horizontally, ensuring they stay in one piece at the base.
🍯 Spread a generous tablespoon of jam on the bottom half of each roll.
🧴 Add a dollop of clotted cream on top of the jam and then place the top half of the roll on.
🍰 Dust with a light sprinkling of icing sugar, if desired.
Serving Information:
⏱ Prep Time: 10 minutes | 🍴 Servings: 6 | 🔥 Calories: ~300 per serving

Serve these gorgeous cream-filled sponges with a pot of tea for the perfect traditional treat!

05/24/2026

Classic Coffee & Walnut Traybake ☕🌰
A timeless British bake—fluffy coffee sponge studded with crunchy walnuts, topped with silky coffee buttercream. Perfect with a cuppa for elevenses!

Ingredients
For the Sponge:
🧈 Butter: 225g, softened
🍯 Light brown sugar: 225g
🥚 Eggs: 4 large
🌿 Vanilla extract: 1 tsp
🌾 Self-raising flour: 225g
☕ Instant coffee: 2 tbsp dissolved in 1 tbsp hot water
🌰 Walnuts: 100g, chopped (plus extra for topping)

For the Buttercream:
🧈 Butter: 150g, softened
🍯 Icing sugar: 300g
☕ Instant coffee: 1 tbsp dissolved in 1 tsp hot water

Method
🔥 Preheat oven to 180°C (fan). Grease and line a 20x30cm tin.

🌀 Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla.

🌾 Fold in flour, then stir in coffee and walnuts. Spread into the tin.

🔥 Bake for 25–30 mins until springy. Cool completely.

Buttercream:
🧈 Beat butter until smooth. Gradually add icing sugar, then coffee. Spread over the cooled sponge.

🌰 Scatter with extra walnuts.

Serving Info
⏱ Prep: 15 mins | 🔥 Cook: 30 mins | 🍴 Makes: 12 squares | 🔥 Calories: ~320 per slice

Tips
💡 Stronger coffee hit? Use espresso powder instead of instant.
🌰 No walnuts? Try pecans or omit for a pure coffee cake.
🔥 Storage: Keeps in a tin for 3 days (if it lasts!).

"A bake so good, it’ll have you singing like a blackbird!" 🎶🇬🇧

Fun fact: Coffee cakes became a British teatime staple in the 19th century—when walnuts were a luxury. Now, they’re a nostalgic must! 😊

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