I fancied making something different today… something that would go nice with a cup of tea. I had a rummage through the cupboards to see what ingredients I had then flicked through a few cookbooks… decided to make Flapjacks! 🙂
p.s. (Picture to follow soon – theyre in the oven as I type this)
- 115g / 4oz butter, plus extra for greasing (I used Stork)
- 60g / 2 1/4 oz Caster Sugar
- 1 tablespoon of Golden syrup
- 350g / 12oz rolled oats (I used Porridge Oats)
- 85g / 3oz plain chocolate chips (I used a bar of plain chocolate chopped up)
- 85g / 3oz sultanas (I left out the sultanas my lot wont eat them so doubled up on the chocolate)
- Preheat the oven to 180 degrees C / 350 Degrees F / Gas Mark 4. Lightly grease a shallow 20cm / 8inch square cake tin.
- Place the butter, caster sugar and golden syrup in a saucepan and cook over a low heat, stirring constantly until the butter and sugar melt and the mixture is well combined.
- Remove the saucepan from the heat and stir in the rolled oats until they are well coated. Add the chocolate chips and the sultanas and mix well to combine everything.
- Turn into the prepared tin and press down well.
- Bake in the preheated oven for 30 minutes. Cool slightly, then mark into fingers. When almost cold, cut into bars or squares and transfer to a wire rack to cool completely.
- 450g (1lb) Rhubarb, shorn of leaves, trimmed and cut into 2.5cm (1in) lengths
- 450g (1lb) cooking apples, peeled, cored and cut into chunks
- 150g (5oz) light muscavado sugar
- 1 teaspoon ground cinnamon.
For the crumble :
- 60g (2oz) rolled oats
- 175g (6oz) plain flour
- 110g (4oz) unsalted butter
- 110g (4oz) demerara sugar
- Pre-heat the oven to 200 degrees C, 400 Degrees F, Gas 6
- To make the crumble topping, mix the oats and flour, and rub in the butter until you have a pile of small crumble. Stir in the sugar.
- Mix the rhubarb and apples in a pie dish and dredge with the light muscavado sugar, then sprinkle with sinnamon.
- Sprinkle the crumble mixture evenly and thickly over the top.
- Bake for about 30 minutes, or a little longer if necessary, until the top is golden brown, with the juice bubbling up a little round the sides.
- Serve hot or warm with cream or custard or even some gorgeous white chocolate ice cream to melt and ooze into the hot juices.
Recipe courtesy of Sophie Grigsons Country Kitchen – ISBN 0-7553-1054-3
I had some lemons in the fridge that needed to get used up, so I had a browse through some recipe books and found this recipe from Nigella Lawson.
It is from her Book How to be a Domestic Goddess – isbn 0-701-16888-9
- 240g Softened unsalted butter
- 200g caster sugar, plus extra for sprinkling
- grated zest and juice of 2 lemons
- 3 large eggs
- 210g self-raising flour
- 90g plain flour
- 1 x 2lb loaf tin
- 2 Tablespoons of Poppy Seeds
- Preheat the oven to 170 degrees C / Gas Mark 3
- Cream the butter and sugar, and add the lemon zest
- Add the eggs one at a time with a tablespoon of the flour for each.
- Then gently mix in the rest of the flour and finally, the lemon juice.
- Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven.
- Bake for 1 hour or until a cake tester comes out clean.
- Remove to a wire rack, and let cool in the tin before turning out.
- Makes 8-10 slices.
I got distracted… and as a result I forgot to put the poppy seeds in 😀
I picked up a Mango at the reduced counter at my local supermarket for 20p, looked through my cookery books and found this recipe… tastes lovely with butter and homemade jam 🙂
Makes 1 x 2lb loaf
- 10 oz (285g) Plain Flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons ground cinnamon
- half a teaspoon of salt
- 4oz (115g) Margarine, at room temperature
- 3 Eggs, at room temperature
- 10 1/2 oz (300g) Sugar
- 4fl oz (125ml) vegetable oil
- 1 large ripe mango, peeled and chopped
- 3 1/4 oz (90g) desicated coconut
- 2 1/2 oz (70g) raisins
- Preheat the oven to 350 degrees F / 180 degrees C / Gas 4 and Line the bottom and sides of a 2lb loaf tin with greaseproof paper.
- Sift together the flour, bicarbonate of soda, cinnamon and salt.. Set aside
- With an elextric mixer, cream the margarine until soft
- Beat in the eggs and sugar until light and fluffy. Beat in the oil.
- Fold in the dry ingredients into the creamed ingredients in 3 batches.
- Fold in the mangie, two thirds of the coconut and the raisins
- Spoon the batter into the loaf tin.
- Sprinkle over the remaining coconut, Bake until a skewer inserted in the centre comes out clean, after 50-60 minutes. Let it stand for 10 minutes before turning out onto a rack to cool completely.
Just wanted to add a wee warning….. I checked my loaf after 50 minutes because it was smelling like it was ready, when I did it was still gooey in the centre, so I closed the oven door and gave it another 10 minutes.
After 10 mins I went to get it out, and found that centre of the loaf had sunk, because I skewered it… Don’t skewer test it until after 60 mins 🙂
Recipe courtesy of “Muffins and Quickbreads” by Linda Fraser – ISBN 1-84309-585-8
Yay! I actually made something different today that doesnt resemble a Muffin or a fairy cake lol…
- 90g / 3oz / 1/3rd Cup Unsalted Butter
- 90g / 3oz/ 1/2 Cup Soft Brown Sugar
- 90g/ 3oz/ 1/4 Cup Golden Syrup
- 60g/ 2oz/ 2 tablespoons black treacle
- 250g / 8oz / 2 cups self raising flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- Preheat oven to 180 degrees C 350 degrees F Gas 4
- Butter 2 baking sheets (I used 2 sheets of baking paper instead)
- Put butter, sugar, syrup and treacle into a saucepan, stir over a gentle heat until melted.
- Cool slightly
- Sift flour, bicarbonate of soda, ginger and spice into a bowl, make a well in the centre, then pour in the syrup mixture
- Mix well to form a soft dough
- Weigh dough into 15g (1/2oz) pieces, or divide into walnut sized pieces.
- Roll pieces into smooth balls, place on baking sheets, spacing well apart, flatten each ball to form a neat round.
- Bake in the oven for 15 minutes until very lightly browned.
- Remove the buscuits from the oven, allow to cool for 2-3 minutes on the baking sheets, then remove to a wire rack to cool completely, as the biscuits cool they will become very crips.
Makes approx 30
Recipe courtely of “The Book of Biscuits” by Pat Alburey – ISBN 0-86101-282-8
Yesterday I spent a lot of time in the kitchen, our friends were coming round in the evening for a visit so I decided to try a different lasagne recipe, and it took me hours!! It did taste delicious tho, so I will keep that one up my sleeve for future special occasions, or when I have bags of time to dipose of :-). I also made a quick and simple wee sponge cake, think i’ll make this one at easter too it looks pretty 🙂
If you have little kiddies they would absolutely love this… but it’s also good for us big kiddies too 😉 The above picture was the only slice left this morning, I managed to get a quick picture before my son scoffed the lot!
Here is the recipe..
- 6oz Butter or Margarine
- 6oz Caster Sugar
- 6 oz Plain Flour
- 3 Eggs
- Dash of Vanilla Extract
- Icing Sugar
- Micro Chocolate Eggs
I use my food mixer
- Cream the butter and sugar together until pale light and fluffy
- Add the eggs one at a time and mix well
- Add the flour and vanilla extract until thoroughly mixed
- Pour the mixture into a greased/lined cake tin
- Bake in the oven @ 170 degrees C for 20 minutes
- Remove from Oven and allow to cool on a wire rack
- Mix up your icing sugar and cover over the cooled cake, cover with sprinkles and scatter a few little chocolate eggs over the top.
I’ve been making rather a lot of Muffins lately….
But there is a genuine reason for this muffin overdose on my blog, my daughter.. she needs to practice making muffins, she has an exam this friday coming.
So instead of baking different things at the weekend, as I love to do, we have been making mostly….. the humble muffin 🙂
My daughter will be making Strawberry and White Choc Chip Muffins on the day of the exam, today we bring to you……….
Pineapple and White Choc Chip Muffins
- 4oz – 115g Butter or margarine, at room temperature
- 2 1/2 oz – 70g caster sugar
- 1oz – 30g dark brown sugar
- 2 eggs, at room temperature
- 7 1/2oz – 215g Plain Flour
- 1 teaspoon baking powder
- 4fl oz – 125ml Milk
- 4oz White Choc Chips
- 5oz Fresh Pineapple, chopped small.
- Cream the butter until soft and add both the caster and the dark brown sugar and beat until light and fluffy.
- Beat in the eggs 1 at a time
- sift together the flour and baking powder, then fold into the butter mixture, alternating with the milk then fold in the pineapple and the choc chips.
- Divide the mixture equally between the 12 muffin cases/tin
- Bake for 25 minutes @ 375 degrees F – 190 degrees C or Gas Mark 5
- Once baked allow to stand for 25 minutes before turning out.
Verdict : My daughter gave it 8/10 because of the lack of choc chip in the one she ate and my son gave it 9/10 loved the taste combination.
I had some bananas in the kitchen that were starting to go spotty, and knowing that no-one would eat them, I decided to make Banana Bread with them… then everyone would eat that 🙂
I have featured a banana bread/loaf in my blog before, but it was a different recipe…so thought I would give this one a try, it is from the following book …
Tamasin’s Kitchen Bible – ISBN 0-297-84363-X
Here’s the ingredients : –
- 225g/8oz Self-Raising Flour
- 3/4 level tsp Ground Mixed Spice
- 1/2 tsp Sea Salt
- 100g / 3 1/2oz Vanilla Caster Sugar
- 100g/ 3 1/2oz Unsalter Butter, cut into small pieces
- 1 tbsp good Runny Honey
- 100g / 3 1/2oz Sultanas
- 450g / 1lb Organic Bananas, peeled and mashed with a fork.
- 2 Eggs
- The Juice of a Lemon
- Preheat the oven to 180 Degrees C / 350 Degrees F / Gas Mark 4
- Sift the flour into a bowl and add the mixed spice, salt and sugar.
- Add the butter, beat in all the remaining ingredients and pour the batter into a greased loaf tin.
- Bake for one hour, then turn the heat down to 270 Degrees C / 325 degrees F / Gas Mark 3 for a further 10-15 minutes.
- Check with a skewer which should come out clean. Cool in the tin on a rack before turning out. Eat warm with creme fraiche or on its own.
One of the blogs that I read is The Pioneer Woman, and there has been a recipe over there that has been niggling away at me to try for a long time now…
But.. today was the day and I finally made it. It turned out brilliantly, below is a link to the Pioneer Woman’s Site, where you can find the recipe and a detailed photographed step by step tutorial…. enjoy 🙂
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- In a saucepan, melt: 2 sticks / 8oz butter
- Add 4 heaping tablespoons cocoa. Stir together.
- Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
- In measuring cup, pour 1/2 cup buttermilk.
- Add: 2 beaten eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees F or 180 degrees C for 20 minutes.
While cake is baking, make icing:
- Chop 1/2 cup pecans finely.
- Melt 1 3/4 – 7oz sticks butter in a saucepan.
- Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
- Add: 6 tablespoons milk
- 1 teaspoon vanilla
- 1 lb minus 1/2 cup powdered sugar
Stir together. Add pecans, stir together, and pour over warm cake.
These tasty muffins got the thumbs up from the kids, they turned out very well indeed 🙂
- 225g / 8oz self raising flour
- 55g / 2oz cocoa powder
- half a teaspoon bicarbonate of soda
- 225g / 8oz caster sugar
- 2 ripe bananas, mashed
- 85g / 3oz plain chocolate chips
- 1 egg, beaten
- 30g / 1oz unsalted butter, melted.
- 225ml / 8fl oz milk, warmed to blood temperature.
- Heat the oven to 190 degreec C / 375 Degrees F / Gas mark 5. Line a muffin tin with paper muffin cases or grease the tin well and line with greaseproof paper discs.
- Sift the flour, cocoa powder and bicarbonate of soda together into a big bowl. Add the sugar. Make a well in the centre and add the banana, chocolate chips, egg, butter and milk. Mix well and pour into the muffin cases.
- Bake for 20-25 minutes or until the tops spring back when pressed lightly with a finger. Cool on a wire rack.
Recipe courtesy of : Leith’s Baking Bible – ISBN 0-7475-8189-4