BUDGET-CONSCIOUS ELECTION TREATS FOR POLITICAL VOLUNTEERS

TREATS TO KEEP POLITICAL VOLUNTEERS COMING BACK FOR MORE

first published 2017

Political Volunteers will love any of the above! 

Courtesy of Pinterest News  and licensed for reuse under this Creative Commons Licence

If there is one thing that is welcome during an election campaign, it is home-baked treats -- cakes, cookies, brownies.

One of the nicest things that happens in constituency offices during an election is perfect strangers dropping by with contributions to keep the troops going. Sometimes, it's a tray of M&S sarnies or a selection of cheeses or a basket of fruit.  Other times, it's home-made cookies and cakes.  

They are always welcome.  

Only offer to do treats if your  baking usually gets a good response.  You might have a word with the Political Agent to check it's okay to bring in treats.

It is perfectly in order for the ward/constituency to cover some or all of the costs of ingredients - especially if it involves lots of treats on election day.  In the run-up to the election, however, most bakers will cover the cost of their contribution as part of the political effort.  

When planning, preparing and presenting treats for volunteers, these tips may help:

• Bring plenty of napkins

• Keep portions small

• Don't make the goods too far in advance; fresh is best.  That said, some items can be made the day before they're needed and will taste absolutely great; others need to be made on the day (See list below)

• Cookies are ok on their own in a box or tin, stored flat or in oblique stacks.  Each layer should be separated with a large piece of greaseproof paper & a paper napkin.  Stacked cookies should have a small square of greaseproof paper separating the cookies.

• With cake/bar portions, nestle each piece in a slightly flattened paper cupcake liner; it'll be easier for people to separate one piece from the rest. 

• Pack the treats in plastic storage boxes with lids.  Try Wilko or Nisbets or Amazon.   Large plastic boxes will take several layers of biscuits or bars. The lids are airtight and stop the baked goods drying out -- some volunteers will take a treat before they set off; others will come back later.  You don't want the goods to be horrible after a few hours.  You'll probably need help to get the wretched lids off, though.

• OR pre-order paper bakery boxes (from the net); they have time-saving lids. The boxes range from 12inches/31cm to 16inches/41cm square.  They cost £5-£8 per 5 boxes, including lids. 

• OR bake cakes/bars in disposable metal pans lined with greaseproof paper; once the indulgence is cooked, iced and portioned, the disposable pans act as containers 

• Large rolls of cling film for household use from Nisbets (catering firm on the net & at  Cambridge Circus end of Shaftesbury Avenue) are excellent value and last a long time

• Cupcakes are more difficult to carry unless funds are available for a cupcake holder.  If storing in a box, 67 advises not using buttercream icing but melted baking chocolate (£1/150gm from Morrisons) mixed with a little milk.  Dip the top of the cupcakes into the chocolate or drizzle it with a spoon; the icing hardens as it cools.  It's then possible to layer the cupcakes in a box with a sheet of greaseproof paper and a couple of serviettes in between.  PS don't make your cupcakes too big; a medium sized cupcake liner 3/4 full is about right.

• Big cakes with gorgeous icing are wonderful because they go so much further than cupcakes.  A 9inch x 12inch/25cmx30cm pan will provide 32 pieces.  If not using disposable baking trays or a storage box, nestle each portion into a flattened cupcake liner.   

67's popular budget-conscious treats

Easy-Peasy

4-ingredient shortbread

1-bowl Lemon Madeira Cake

1-bowl Chocolate Madeira Cake

Irish Coffee Cheesecake

Low-fat Raspberry Cheesecake

Bake & freeze in advance

Chocolate Chip Thins, make-ahead; dough can be frozen for a week

Chocolate Cinnamon Orange Ice-box Cookies


Bake the day before:

Beatty's Glorious Chocolate Cake  Indulgent for sure 
Oatmeal & Date Bars, very popular

Sensational Spicy Ginger Cookies, guys love 'em
Hot Choco-Nutella Brownie, prep-ahead knock-out indulgence 
Swedish Fruit Cake, fresh plums, nectarines or cherries make it fabulous but tinned, drained fruit will also do
Brownies

Bake on the day
Easy-peasy chocolate cake or cupcakes, one bowl; kids can make it
Lighter Chocolate Cupcakes, lots of healthy ingredients; great taste
Peanut Butter 'n' Jam Kisses: Low-guilt delight, kid-friendly
Guys' food: Peanut Cookies a la Nigella: my guys loved em

Walnut & Cinnamon Twists

Also see Nav Bar: Recipes I/Bakery/Cakes/Cookies/Bars

B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided.

PEAR, DATE & HAZELNUT STREUSEL CAKE: financial ndulgence

Neither a crumble nor a cake but a fabulous combo of the two ...

Rich, glorious Pear, Date & Hazelnut Streusel Cake
'So nice & tasty, I kept the whole cake to myself and refused to share.' Taster

This German-style cake, inspired by one of GBBO season 10's most popular bakers, Henry (the cherub in a suit) is often served in German hotel breakfasts.  

It is a surprising confection with fruit, sponge and streusel topping, all cooked in one layer but utterly, utterly rich and delicious.

It is an indulgence, financially and in terms of cholesterol - it has too much butter for 67's liking. But served in small portions, at a breakfast buffet or as a dessert, it will be fine for special occasions.  

In the interests of good health, 67 added wholemeal flour for fibre and replaced some of the sugar with unsweetened coconut.  

Plain ahead: the recipe takes a little more time than usual to prep and cook but the steps are simple. 

Luckily pears were on offer for 65p at M&S and dates were already in the 67 cupboard, so the overall cost to the blog was not overly high.  

Whole hazelnuts, however, are a shocking price - £2.50 for 100gm.  They only appear in the streusel topping; 67 recommends halving the amount or replacing them with walnuts.

Cost: up to £5.00
Serves: 12 wedges

Ingredients:

Base layer

   200 gm/7oz  self-raising flour,, sifted (plain flour: add 2.5 tsp baking powder & sift)
     50 gm/1.7oz wholemeal flour
     1/2 tsp baking powder
    1 tbsp ground cinnamon
    1/2 tsp ground cardamon
    1/2 tsp ground ginger or 1 tbsp finely grated fresh ginger

   130gm/4oz cold unsalted butter, diced

   110gm/3.8oz light muscovado sugar
      20gm/0.75oz dried unsweetened coconut  
   250gm/9oz pears, peeled, cored and in scant half-inch/1 cm cubes
   110gm/3.75 dates, in small cubes (67 used Medjool) OR dried blueberries OR dried or fresh cranberries

   3 eggs
   60ml/2.25oz double cream
   1 tsp vanilla

Streusel layer
    35g/1.25oz plain flour
    90g/3.25oz demerara sugar
    1/2 tsp ground cinnamon
    60gm/2.25oz cold unsalted butter, diced 
    min 50-100gm/1.7oz-3.5oz coarsely chopped hazelnuts 


Method:

SOPHISTICATED PINEAPPLE UPSIDE DOWN CAKE: indulgence, kids option

Celebrate the onset of winter with this cheery, sophisticated warm dessert

 Sophisticated Pineapple Upside Down Cake, with dark toffee & fresh ginger

''This is sublime; I love this -- it's a perfect winter pudding!' Taster

First posted Nov 2016

This is one of the Blogger's favourite winter cakes.  It is such an indulgence it appears only once a year, as a reward for adapting without moaning to dark nights, freezing temperatures and keening winds.  

This version is aimed at adult tastes, using black muscovado sugar and fresh ginger for a sophisticated twist.  (child's version below)  Fresh pineapple and wholemeal flour adds healthy elements but truly this cake is wholly indulgent.   

For your health's sake, serve infrequently -- hot if possible but definitely warm, and in normal portions.  The ideal topping is candied ginger yoghurt cream or if you're not worried about cholesterol, clotted cream.  (Ice cream leaves a soggy mess.)

Cost: £5'ish (Mar 24) 
Serves: 4-6 (recipe halves nicely)

Ingred:

Toffee Base:   
   1.5oz/42gm unsalted butter
   3/4oz/21gm black muscavodo sugar

   3/4oz/21gm soft brown sugar
   splash of brandy or rum
   1/2 tsp powdered cinnamon
   2/3 tbsp fresh grated ginger or 1/2 tsp dried

   4 slices fresh ripe pineapple, core removed (tinned is ok)
   (See pineapple for tips on preparing fresh pineapple )

Cake Batter:

   4oz/110 gm room temp unsalted butter
   3 oz/85 gm soft brown sugar (or a 50-50 mix of brown & white)
   2 eggs at room temp, lightly beaten
   1/2 tsp vanilla extract

   4oz/110 gm plain flour
   2 oz/57gm wholemeal brown flour
   1 1/2 tsp baking powder
   2 tbsp milk

   crystallised ginger (opt)

Method:

LOWER GUILT PEANUT BUTTER & JAM KISSES, lower sugar, higher fibre, easy, budget friendly

Delightfully crumbly and more-ish; so easy, the kids can make them...

Lower-sugar, higher fibre Peanut Butter & Jam Kisses, 

'Gorgeous, rich and crumbly.  The jam perfectly complements the peanut butter, and they're the ideal size.'  60+ writer

first published 22/8/16                                       

In celebration of classic peanut butter cookies and to bid farewell to this year's Great British Bake Off, 67 presents Peanut Butter and Jam Kisses.  These lower-guilt treats will please kids and adults alike.  

The recipe is adapted from Paul Rankin, the BBC Good Food website.  The recipe was already low in sugar but 67 shaved off a bit more and replaced some flour with wholemeal to add fibre. 

The changes didn't affect the kisses' scrumptiousness, though - they're buttery, crumbly and the unique peanut butter/jam flavours are appealing.

The Kisses are a welcome one-bowl wonder so they're kid-friendly - not just for eating but also for making.  They'll love the opportunity to make these on a wet weekends stuck inside.  

The Kisses won't break the bank, either.

Cost: £1.00
Makes: 10-12 small biscuits; recipe doubles easily

Ingred:
  
   50 gm/1 3/4 oz butter, softened
   2-3 tbsp peanut butter -- 2 if you prefer a delicate p.b. flavour; more if you can't get enough of the stuff (67 used crunchy)
   1 egg yolk from a large egg
   a scant 2 tbsp soft brown sugar

   2oz/55gms plain flour (wheat or spelt) 
   3/4oz/20gm wholemeal flour

   1-2 tbsps instant fruit compote or low-sugar jam 

Method: