Cakes, bakes and other fav recipes

[WILMAFLINSTONE]

So.....as the title says I thought we could use this thread to post our fav recipes and share what we like to make the most.....feel free to add sweet or savoury ladies....xxx

 

[WILMAFLINSTONE]

Anzac cookies with Ginger

Ingredients
· 1/2 tablespoon bicarbonate of Soda
· 2 tablespoons boiling water
· 1 tablespoon Golden Syrup
· 125g butter
· 250g porridge oats
· 250g plain Flour
· 250g soft brown sugar
· 250g dessicated coconut
· 2 teaspoons ground ginger (or 1 tsp of freshly minced ginger)
Preparation method
1. Preheat oven to 180 degrees C /Gas mark 4. Grease 2 large baking trays.
2. In a small cup. Dissolve bicarbonate of soda in boiling water.
3. Melt butter & golden syrup in saucepan on low heat; add dissolved bicarbonate.
4. Combine dry ingredients in a large bowl, make a well in centre. Pour melted butter mixture into the well, stir to combine. Do not stir too much or mixture may become gluey.
5. Place rounded, slightly flattened spoonfuls on the greased trays.
6. Bake for 10-15 minutes or until golden brown.
7. Cool on a wire rack slightly before serving

 

[WILMAFLINSTONE]

Chewey Choc Cookies

Ingredients
· 250g plain flour
· 1/2 teaspoon bicarbonate of soda
· 1/2 teaspoon salt
· 170g unsalted butter, melted
· 200g dark brown soft sugar
· 100g caster sugar
· 1 tablespoon vanilla extract
· 1 egg
· 1 egg yolk
· 325g chocolate chips
Preparation method
1. Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.
2. Sift together the flour, bicarb and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

 

[WILMAFLINSTONE]

Orange and Cranberry Cookies

Ingredients
· 225g butter, softened
· 200g caster sugar
· 100g dark brown soft sugar
· 1 egg
· 1 teaspoon orange zest
· 2 tablespoons orange juice
· 300g flour
· 1/2 teaspoon bicarbonate of soda
· 1/2 teaspoon salt
· 225g chopped cranberries
· 60g chopped walnuts (optional)
· Icing:
· 1/2 teaspoon orange zest
· 3 tablespoons orange juice
· 200g icing sugar
Preparation method
1. Preheat the oven to 190 C / Gas mark 4.
2. In a large bowl, cream together the butter, caster sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, bicarb and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased baking trays. Cookies should be spaced at least 5cm apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. For the icing: In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and icing sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

 

[WILMAFLINSTONE]

Peanut Bitter Cookies

Ingredients
· 4oz self raising flour
· 2oz caster sugar
· 2oz butter
· 3 tbsp light brown sugar
· 3 tsp peanut butter
· 1 egg
· tsp vanilla essence
Preparation method
1. Beat peanut butter, both sugars and vanilla essence until light and fluffy.
2. Work in the egg (if you're adding chocolate add it now!)and stir in the flour to make a firm mixture.
3. Roll the dough (if it's too sticky to pick up don't worry as it sometimes is) into walnut sized pieces and put them on a greased baking tray, well spaced. If you make them bigger make sure they've got plenty of space as they spread loads
4. If you've rolled them into little balls if u lightly pat the top down they come out neater and spread less.
5. Bake for 25mins at 180c or 350f or until risen and golden brown.

 

[WILMAFLINSTONE]

Coffee Cookies

Ingredients
· 150g (5 oz) butter
· 100g (4 oz) dark brown soft sugar
· 100g (4 oz) caster sugar
· 1 egg
· 1 1/2 teaspoons vanilla extract
· 1 tablespoon semi-skimmed milk
· 250g (9 oz) plain flour
· 1/2 teaspoon salt
· 1/4 teaspoon bicarbonate of soda
· 1/4 teaspoon baking powder
· 2 tablespoons instant coffee powder
Preparation method
1. Preheat oven to 200 C / Gas mark 6. Line baking trays with baking parchment.
2. Beat the butter, brown sugar, caster sugar, egg, vanilla and milk until fluffy.
3. In a separate bowl, mix the flour, salt, bicarbonate of soda, baking powder and instant coffee. Add to sugar mixture and mix thoroughly.
4. Shape dough in 2cm (1 in) balls. If it's too soft to shape, chill it for a while. Place balls 5cm (2 in) apart on prepared baking trays. Flatten to 1cm (1/2 in) thickness with fork or glass dipped in sugar.
5. Bake in preheated oven for 8 to 10 minutes until lightly browned.

 

[WILMAFLINSTONE]

Cinnamon Cookies

Ingredients
· 150g (5 oz) self-rising flour
· 150g (5 oz) plain flour
· 2 teaspoons ground cinnamon
· 125g (4 ½ oz) butter
· 100g (3 ¾ oz) sugar
· 1 egg beaten
Preparation method
1. Set oven at 160 degrees C (Gas Mark 3).
2. Sift flours and cinnamon into a large bowl.
3. In a separate bowl, mix butter and sugar until smooth. Add egg and mix well.
4. Stir in the dry ingredients and mix into firm dough. Lift on to a lightly floured board, knead until smooth. Roll to 5mm thickness. Cut into shapes and place on a greased oven tray.
5. Bake in the preheated oven until light golden colour, 10 to 15 minutes. Let cool and harden.

 

[WILMAFLINSTONE]

Sultana & Oat Cookies

Ingredients
· 250g butter, softened
· 200g light brown soft sugar
· 75g caster sugar
· 2 eggs
· 2 teaspoons vanilla extract
· 150g flour
· 1/2 teaspoon bicarbonate of soda
· 1 teaspoon salt
· 260g porridge oats
· 125g chopped walnuts
· 175g chocolate chips
Preparation method
1. Preheat the oven to 170 C / Gas mark 3.
2. In a large bowl, cream together the butter, brown sugar and caster sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, bicarb and salt; stir into the creamed mixture until just blended. Mix in the oats, walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased baking trays.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before transferring to a wire rack to cool completely

 

[WILMAFLINSTONE]

Hawiian Muffins

Hawaiian Muffins ingredients list:
4 eggs, beaten.
4 cups of flour.
1 ½ cups of crushed pineapple, drained.
1 ½ cups of skim milk.
½ cup of sugar.
½ cup of melted butter.
2 tablespoons of baking powder.
1 teaspoon of salt.
Instructions for Hawaiian Muffins:
Sift together the dry ingredients.

Add the beaten eggs, milk and melted butter; then stir until smooth.

Add the crushed pineapple and mix thoroughly.

Spoon into greased three inch muffin pans, filling three quarters full.

Bake at 425°F (220°C) for 20 minutes or until done.

 

[WILMAFLINSTONE]

Chocolate and Guinness Muffins 24
(THESE ARE MY FAV TO MAKE AND GO DOWN A TREAT)

1 (12-ounce) bottle Guinness beer

1/2 cup milk

1/2 cup melted butter

1 tablespoon pure vanilla extract

3 large eggs

3/4 cup sour cream

3/4 cup unsweetened cocoa, plus more for garnish

2 cups sugar

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

For the frosting:

1 (8-ounce) package cream cheese, softened

1/3 cup heavy cream (purple carton)

3 cups icing sugar

Method:

Preheat the oven to 350°F. In a large mixing bowl, combine the Guinness, milk, butter and vanilla. Beat in the eggs, one at a time. Mix in the sour cream. In a large mixing bowl, whisk together the cocoa, sugar, flour and baking soda. Gradually mix the dry ingredients into the wet Guinness mixture. Place muffin liners in 24 muffin tins and divide the batter among the muffin liners. Bake 25 minutes, until risen and set in the middle but still soft and tender. Cool before turning out of the tins.

Make the frosting:

Beat the cream cheese in a bowl until light and fluffy. Gradually beat in the heavy cream. Slowly mix in the confectioners' sugar. Top each cupcake with a heap of frosting and dust with cocoa.

 

[Kezzamunster]

Mmm Mmm Mmm these sound scrumptious, when I'm home I'll add my recipes to

xxx

 

[WILMAFLINSTONE]

Irish Coffee Muffins (These taste like Baileys and are scrummy)!!!

Irish Coffee Muffins ingredients list:
1 egg, beaten.
2 cups of flour.
½ cup of sugar.
½ cup of melted butter.
½ cup of heavy cream, unwhipped.
¼ cup of coffee liqueur.
¼ cup of Irish whiskey.
1 tablespoon of baking powder.
½ teaspoon of salt.
Instructions for Irish Coffee Muffins:
Preheat your oven to 400°F (205°C).

Sift together the flour, baking powder, salt and sugar.

Stir in the remaining ingredients, until moistened.

Fill paper-lined muffin tins full.

Bake in your oven for 20 minutes.

 

[WILMAFLINSTONE]

Look forward to exchanging Kezza xxx

 

[WILMAFLINSTONE]

Apple & Cinnamon Muffins 24

• 6 cups all-purpose flour
• 3 cups white sugar
• 2 teaspoons salt
• 2 tablespoons and 2 teaspoons baking powder
• 1 tablespoon and 1 teaspoon ground cinnamon
• 1-1/3 cups vegetable oil
• 4 egg
• 1-1/3 cups milk
• 8 apples - peeled, cored and chopped
• 2 cups white sugar
• 1-1/3 cups all-purpose flour
• 2 cups butter, cubed

· 2 tablespoons ground cinnamon My folders:



DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 muffins.

1. Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
4. Bake in preheated oven for 20 to 25 minutes, until a tooth pick inserted into centre of a muffin comes out clean.

 

[WILMAFLINSTONE]

Red Velvet Cupcakes 24
· 2 1/2 cups all-purpose flour
· 1 teaspoon salt
· 1/2 cup unsalted butter, softened
· 1 1/2 cups sugar
· 2 eggs
· 2 tablespoons cocoa powder
· 2 ounces water
· 2 ounces red food coloring
· 1 cup buttermilk
· 1 teaspoon vanilla extract
· 1 teaspoon white vinegar
· 1 teaspoon baking soda
cream cheese frosting
· 1 (8 ounce) package cream cheese, softened
· 1/2 cup unsalted butter, softened
· 1 1/2 cups powdered sugar
· 1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt togethr into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.

1. Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

 

[Kezzamunster]

Orange & Raspberry Victoria Sponge

INGREDIENTS

For the sponge:

*225g butter
*225g golden caster sugar
*4 free-range eggs
*225g self-raising flour
*Zest of a large orange
*Extra butter and flour for greasing
*2 x 8in Victoria sandwich tins
*Greaseproof paper

For the jam:

*250g raspberries
*Splash of orange juice (use the orange from the sponge)
*1 heaped tbsp golden caster sugar

For the buttercream icing:

*250g butter, softened
*250g icing sugar
*Juice of ½ an orange
*Zest of a large orange

METHOD

1) Start with the cake: Turn the oven on to 180ºC. Grease the tins, line the bottom of both tins with greaseproof paper and then lightly flour them

2) Using a mixer, cream the butter and sugar

3) Mix the eggs together in a separate bowl then pour them into your mixer

4) Sieve in the flour and add the orange zest

5) Split the mixture evenly between the two cake tins and then bake in the oven for around 25-30 mins until they are golden brown and feel slightly springy on top

6) While they are baking make your jam and buttercream icing. For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool & for the buttercream icing: Mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange

7) When the cakes are cool, spread some of the buttercream icing on to the top of one of the sponges, then spread the jam on the bottom of the other sponge then sandwich them together and spread the remaining buttercream icing over the top. Zest over a little more orange to serve

 

[Kezzamunster]

Chocolate Chip & Hazelnut Cookies

INGREDIENTS

*175g(6oz) plain flour
*½ level tsp baking powder
*¼ level tsp salt
*125g (4oz) butter, softened
*125g (4oz) light brown sugar
*Few drops of vanilla extract
*1 medium egg
*100g-115g chocolate chips
*30g (1oz) whole hazelnuts, halved

METHOD

1) Set the oven to 190°C or GM5

2) Put all the ingredients into a bowl and beat together to mix

3) Spoon level tablespoons of the mixture on to greased baking sheets, spacing them a little apart, to allow room for spreading while in the oven & you will need to bake in separate batches

4) Bake in the oven for 12-15 mins or until golden brown

5) Loosen each cookie lightly with a palette knife, but leave them on baking sheets to cool then transfer them to a wire rack to cool completely

 

[Kezzamunster]

Blueberry Cloud Cupcakes

INGREDIENTS

For the base:

*12 digestive biscuits
*110g / 4oz melted butter
*1 dsrtsp demerara sugar

For the cake:

*200g / 7oz cream cheese
*2 dessert spoons icing sugar
*1 dessert spoon lemon juice
*110g / 4oz unsalted butter, room temperature
*110g / 4oz caster sugar
*2 large eggs
*110g / 4oz self-raising flour
*1tsp baking powder
*1tsp vanilla

For the filling:

*3tbsp blueberry jam

For the icing:

*170g / 6oz unsalted butter
*170g / 6oz cream cheese
*500g / 1lb, 2oz icing sugar
*Dot of purple food colouring paste

METHOD

1) Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole nonstick muffin tray with paper muffin cases

2) First make the base: Place the digestives in a plastic bag and bash them with a rolling pin until they resemble fine breadcrumbs. Put them in a bowl, stir in the demerara sugar, then the melted butter and mix well. Press firmly into the base of each paper case

3) Whisk the cream cheese in a bowl with the lemon juice and sifted icing sugar until combined. Set aside

4) To make the cake: Whisk the butter and sugar until fluffy. Add the eggs, followed by the vanilla, flour and baking powder. When thoroughly combined, stir in the cream cheese

5) Add a generous dessertspoon of cake mixture onto the crumb base in each paper case and bake in the oven for 20 mins. Cool on a wire rack

6) Remove the centre of each cake with an apple corer and fill with about a tsp of jam

7) Cream together the butter and cheese for the icing and beat in the icing sugar. Add a dot of food colouring to make the icing a lilac colour. Spread a thin layer of icing over the top of each cake

 

[Kezzamunster]

Chocolate Orange Cheesecake

INGREDIENTS

For the biscuit base:

*75g butter
*150g digestive biscuits, crushed

For the filling:

*25g butter
*110g plain chocolate, broken into pieces
*1 tbsp cocoa powder
*2 tbsps Cointreau or brandy
*1 tbsp powdered gelatine
*2 tps finely grated orange zest
*200g cream cheese
*4 tbsps Splenda granulated sweetener
*2 eggs, separated

METHOD

1) For the biscuit base, melt the butter in a saucepan over a low heat. Stir in the crushed biscuits. Tip into a 20cm loose-bottomed flan tin or dish and press into an even layer. Chill in the refrigerator until firm

2) For the filling, put the butter, chocolate pieces, cocoa and Cointreau or brandy into a heatproof bowl. Sit the bowl over a saucepan of simmering water and allow to melt, stirring occasionally to blend. Cool slightly

3) Put 75ml of just-boiled water into a bowl or jug. Sprinkle in the powdered gelatine, stirring to disperse it. Leave it to dissolve for about 3 mins, stirring from time to time, until the liquid is perfectly clear

4) Beat the cream cheese in a large mixing bowl to soften it, then mix in the orange zest, sweetener and egg yolks. Stir in the cooled chocolate mixture

5) Whisk the egg whites in a grease-free bowl until stiff. Use a large metal spoon to fold them into the chocolate mixture, then fold in the gelatine liquid. Pour over the biscuit base and chill until firm

 

[Kezzamunster]

Lemon & Poppy Seed Drizzle Cake

INGREDIENTS

*200g (7oz) plain flour
*200g (7oz) caster sugar
2 level tsp baking powder
*125g (4½ oz) soft, unsalted butter
*Juice and grated lemon zest of 2 organic or unwaxed lemons
*1 large egg
*2 large egg yolks
*½ x 284ml carton buttermilk
*2tsp poppy seeds
*2tbsp caster sugar, to glaze
15cm (6in) square tin, completely lined with parchment paper

METHOD
1) Preheat oven to 180°C (350°F, gas mark 4)

2) Sieve the flour, caster sugar, baking powder and a pinch of salt into a bowl. Then whisk in the butter until you've got crumbs

3) Beat together the lemon zest, whole egg, egg yolks and buttermilk in a bowl. Add to the flour mixture, beating all the time. Then stir in the poppy seeds and pour into the tin.

4) Bake on the middle shelf for around 45 mins

5) Mix lemon juice and sugar and drizzle over the hot cake

6) Cool in the tin then cut into squares and serve