Cakes, bakes and other fav recipes

[Kezzamunster]

Lemon, lime & Ginger cheesecake

INGREDIENTS

*175g ginger biscuits, crumbled
*60g butter, melted
*Juice from 2 lemons
*Juice from 1 lime
*1 tsp lemon extract
*1 sachet of gelatine
*80ml hot water
*170ml evaporated milk, chilled
*200g extra light cream cheese
*6 tbsp granular Canderel
*2 tsp vanilla extract

METHOD

1) Crush the biscuits in a food processor, then add the butter. Press the mixture in to the bottom of the tin(s). Chill whilst making the filling

2) Squeeze the lemon & lime juice. Dissolve the gelatine crystals in the hot water. Add the lemon & lime juice & set aside to cool slightly

3) Whip the evaporated milk until it has thickened. Beat the cream cheese/lemon extract & vanilla extract together

4) Dissolve Canderel in the lemon & lime mix & then add this to the cream cheese mixture

5) Fold the evaporated milk in to the cheese mixture. Spoon into the biscuit lined tins & refrigerate overnight

 

[Kezzamunster]

Rhubarb & Orange Tart

INGREDIENTS

*1 x 500g pack frozen all butter shortcrust pastry, thawed alternatively make your own**
*3 eggs
*135g (5 1/2oz) caster sugar
*Juice and rind of 2 oranges
*125ml (5floz) double cream
*400g (14oz) rhubarb, washed and cut into short lengths
*Icing sugar for dredging

METHOD

1) Preheat oven to 200°C/400°F/gas 6

2) Roll out pastry large enough and line a 23cm (9in) flan tin

3) Combine prepared rhubarb with 75g (3oz) caster sugar and place in an ovenproof dish, covered

4) Place pastry in oven and bake blind for about 18 mins, removing beans and paper for final 5-7 mins. At the same time, place rhubarb in the oven on the other shelf, stirring once or twice and cook until just al dente (firm to the bite, but cooked through). Once both have finished reduce oven temp. to 160ºC/325ºF/ gas 3

5) Drain juices off rhubarb (keeping to serve with flan) and scatter approx. one third of fruit over cooked flan base

6) Meanwhile, whisk eggs and sugar together until pale. Whisk in the finely grated rind and juice of the oranges

7) In a separate bowl, lightly whip the cream until just holding in peaks, then gently whisk into the egg mixture

8) Gently pour the egg mixture into flan and return to the oven to bake for 35 to 40 mins until the custard is just set. Remove and cool

9) To serve, scatter remaining rhubarb over the top and dredge with icing sugar

**Homemade Shortcrust Pastry

INGREDIENTS

*170 g (6 oz) plain flour
*A pinch of salt
*85 g (3 oz) cool butter, diced

METHOD

1) Sift the flour and salt into a large mixing bowl

2) Add the butter and rub into the flour until the mixture resembles breadcrumbs

3) Sprinkle with 3 tbsp of cold water and mix in using a round-bladed knife. Add a drop more water only if the dough will not clump together

4) With your hands, gather together into a firm but pliable dough, handling as little as possible

5) Wrap the ball of dough in greaseproof paper or cling film and chill for at least 30 minutes before rolling out

 

[Kezzamunster]

Strawberry & Lemon Cheesecake

INGREDIENTS

For the base:

*220g (8oz) digestive biscuits
*110g (4oz) melted unsalted butter
*3 leaves select leaf gelatine
*150ml (¼ pint) single cream
*300g (10½oz) cream cheese
*125g (4½oz) caster sugar
*Finely grated zest and juice of 1 lemon
*½ tsp natural lemon extract
*300g (10½oz) ripe strawberries, hulled and chopped
*150 ml (¼pint) whipping or double cream, whipped
*1 egg white

For the sauce:

*250g (9oz) strawberries
*Juice of half a lemon
*Sugar to taste

METHOD

1) Crush the biscuits finely, then stir in the melted butter. Mix thoroughly, so that all the crumbs are soaked in the butter, then press evenly into the base of a 24cm (9 ½-inch) loose-bottomed flan or tart tin. Leave in the fridge to set, while you make the filling

2) Half fill a roasting tin with cold water, and submerge the gelatine leaves in it. Leave to soak and soften for 5 mins

3) Bring the single cream to the boil, then draw off the heat. Immediately take the gelatine leaves out of the water, squeezing out any excess liquid and stir them into the cream one by one. They will dissolve instantly. Leave to cool for a few minutes

4) Put the cream cheese into a bowl with the sugar, half the lemon zest and the lemon juice. Beat together until smooth and creamy. Mix in the single cream mixture followed by the chopped strawberries

5) Next, fold in the whipped cream. Whisk the egg white until it forms stiff peaks, then fold into the cheesecake mixture. Now pour the whole lot into the tart tin, smooth down lightly and chill until set

6) To make the sauce, just put all the ingredients in a processor or liquidiser, and blitz. Taste and add more sugar if needed. Serve with the cheesecake

 

[Kezzamunster]

Rocky Road Bars

INGREDIENTS

For the rocky road:

*110g unsalted butter, cubed, plus more for the tin
*150g plain biscuits
*90g golden caster sugar
*2tbsp golden syrup
*1 tbsp cocoa
*50g 50% cocoa solids chocolate, broken into pieces
*250g Mixture of mini marshmallows, crushed up crunchies, malteasers & cut up Mars Bars

For the topping:

*75 - 100g 50% cocoa solids chocolate, broken into pieces

METHOD

1) You will need a 24x11cm loaf tin or terrine, or the equivalent square tin. Butter the tin and line it with clingfilm, allowing a generous excess to overhang the edges

2) Crush the biscuits into small pieces by placing them in a polythene bag and bashing with a rolling pin. In a small pan, very gently melt together the butter, sugar, syrup, cocoa and chocolate. Remove from the heat and cool until tepid. Add the biscuits and stir in the chocolates and sweets. Mix well and spoon into the tin. Cover the top with the excess clingfilm and set in the refrigerator for a few hours. Once set, remove the cake from the tin by pulling on the clingfilm and easing it out with a knife. Turn it out on to a serving plate

3) For the topping: Place a small heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Add the chocolate to the bowl and heat until it melts, stirring only very occasionally, then pour over the rocky road

4) Store in the refrigerator until you serve it. It will cut much more easily if it is not kept for too long at room temperature

 

[Kezzamunster]

Oat, raisin & apricot cookies

INGREDIENTS

*225g (8oz) self-raising flour
*175g (6oz) porridge oats
*5ml (1tsp) baking powder
*250g (9oz) butter, softened
*200g (7oz) golden caster sugar
*2.5ml (½ tsp) vanilla essence
*100g (4oz) raisins
*100g (4oz) dried apricots, chopped

METHOD

1) Preheat the oven to 180ºC (350ºF, gas mark 4)

2) Lightly grease two large baking sheets

3) Mix the flour, oats and baking powder together

4) Beat the butter, caster sugar and vanilla essence together until creamy

5) Stir the flour mixture and dried fruit into the butter & sugar mixture and mix to a dough using your hands

6) Divide and roll the mixture into about 24 balls and place well apart on the baking sheets. Flatten each ball with your fingertips to about 6mm (¼ in) thickness

7) Bake for 12-14 mins until golden. Cool on the baking sheets for a few mins until firm enough to transfer to a wire rack. Leave to cool completely

 

[Nurse 26]

Great recipes ladies, going to try some of them out

i have a great carrotcake one i will have to post

 

[Kezzamunster]

Oooooo defo get it on here hun & any other recipes you've got

xxx

 

[Kezzamunster]

Raisin & banana cookies

INGREDIENTS

*85g/3oz unsalted butter, softened
*80g/3oz light brown soft sugar
*A few drops of vanilla extract
*1 large egg, beaten
*1 ripe banana, peeled & mashed
*175g/7oz self raising flour, sifted
*85g/3oz raisins
*16 banana chips to decorate

METHOD

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

2) Combine the butter, sugars and vanilla in a large bowl and beat together with a wooden spoon until light and fluffy. Add the beaten egg and mashed banana and mix together. Then stir in the flour and raisins until well mixed and all the flour is incorporated

3) Using a spoon, divide the mixture into 16 equal amounts and place on lightly greased baking trays, leaving space in between each to allow for spreading during cooking. Top each cookie with a banana chip then bake in the preheated oven for 8-10 mins or until golden brown

4) Remove from the oven and leave to cool for 2-3 mins before removing from the baking trays and transferring to a cooling rack to cool completely

 

[Kezzamunster]

Treacle & Spice cookies

INGREDIENTS

*150g (5oz) unsalted butter
*1tsp ground cinnamon
*1tsp ground ginger
*1tsp ground allspice
*3tbsp treacle
*2tbsp organic apple concentrate
*50g (1¾ oz) porridge oats
*225g (8oz) plain flour
*2tbsp cocoa powder
*30g (1oz) ground almonds
*1 egg

METHOD

1) Preheat the oven to 180ºC/350ºF/gas mark 4. Grease and line a baking sheet

2) Place the butter, spices, treacle and apple concentrate in a pan and heat gently until the butter melts

3) Stir in the oats, flour, cocoa powder, ground almonds and beaten egg to form a dough. Knead lightly then wrap in clingfilm and chill for 30 mins

4) Roll out the dough to 1cm thick - this is easily done between 2 sheets of clingfilm or you can lightly dust the dough with a little flour. Stamp out rounds with a cutter and place on a greased baking sheet

5) Bake in the oven for 10-15 mins until lightly brown. Cool on the sheet for 5 mins then place on a wire rack to cool

 

[Kezzamunster]

Coconut cookies

INGREDIENTS

*60g (2oz) butter, softened
*125g (4oz) caster sugar
*1 large egg, beaten
*75g (2½ oz) desiccated coconut
*150g (5oz) plain flour

METHOD

1) Set the oven to gas mark 4 or 180°C

2) Tip the butter and sugar into a bowl and beat them together until smooth. Add the beaten egg. Reserve 2 rounded tablespoons of coconut and add the rest to the creamed mixture and then the flour

3) Mix all the ingredients together to give a smooth, firmish dough

4) Divide the dough into 16 pieces and roll each piece into a ball and then roll them in the reserved coconut. Flatten the balls to about 4-5cm (1½-2in) in diameter and place them on the lined baking sheet(s)

5) Bake the biscuits in the centre of the oven for 15-18 mins, or until they are a light-golden colour

6) Remove the baking sheet(s) from the oven and leave the biscuits to cool for a few minutes, and then slide them on to a wire rack to cool completely

 

[Kezzamunster]

Cookies & cream fudge brownies

INGREDIENTS

*165g/5½oz butter, plus extra for greasing
*200g/7oz dark chocolate, grated or finely chopped
*3 free-range eggs
*2 free-range egg yolks
*1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
*165g/5½ oz soft light brown sugar
*2 tbsp plain flour
*1 tbsp cocoa powder
*pinch salt
*154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters
*icing sugar, for dusting

METHOD

1) Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little

2) Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time

3) Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out

4) Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25

 

[Kezzamunster]

Vanilla cookies

INGREDIENTS

*275g (10oz) plain flour, sifted
*5ml (1 tsp) baking powder
*100g (3½oz) caster sugar
*75g (3oz) butter, diced
*1 small egg, beaten
*30ml (2 tbsp) golden syrup
*2.5ml (½ tsp) vanilla extract

METHOD

1) Preheat the oven to 170ºC/325ºF/Gas Mark 3

2) Place the dry ingredients into a mixing bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Make a hollow in the centre and pour in the beaten egg, golden syrup and vanilla extract. Mix together well until you have a ball of dough

3) Place the dough in a plastic bag and chill in the fridge for 30 minutes

4) Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie

5) Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets

6) Bake biscuits for 12-15 minutes until lightly coloured and firm but not crisp. Leave on the tray for two minutes before transferring to a wire rack to cool completely

 

[Kezzamunster]

Spiced orange cookies

INGREDIENTS

*75g (3oz) butter
*75g (3oz) soft brown sugar
*30ml (2tbsp) honey
*Zest from one orange
*10ml (2 tsp) orange juice
*225g (8oz) plain flour, sifted
*5ml (1 tsp) bicarbonate soda
*5ml (1 tsp) cinnamon

METHOD

1) Preheat the oven to 170ºC/325ºF/Gas Mark 3

2) Place butter, sugar, honey, orange zest and juice in a saucepan and heat gently until the sugar has dissolved and the butter melted

3) Sieve the flour and dry ingredients in a bowl and add the melted ingredients. Mix well until the dough becomes firm

4) Place the dough in a plastic bag and chill in the fridge for 40 minutes

5) Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie

6) Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets.

7) Bake for 10-15 minutes depending of the size of the cookies. Leave on the tray for two minutes before transferring to a wire rack to cool completely

 

[Kezzamunster]

Gingerbread cookies

INGREDIENTS

*125g (4oz) butter
*60ml (4 tbsp) black treacle
*225g (8oz) soft brown sugar
*450g (1 lb) Plain flour
*15ml (1 tbsp) ground ginger
*7.5ml (1 ½ tsp) cinnamon
*5ml (1 tsp) bicarbonate of soda
*15ml (1 tbsp) milk

METHOD

1) Preheat the oven to 170ºC/325ºF/Gas Mark 3

2) Place butter, treacle and sugar into a saucepan and heat gently until the sugar has dissolved and the butter melted. Cool slightly

3) Sieve the dry ingredients into a mixing bowl. Pour the melted mixture into the dry ingredients and stir

4) Dissolve the bicarbonate of soda in the milk and add to the mixture & Combine to make a dough, adding more milk if necessary

5) Place the dough in a plastic bag and chill in the fridge for 40 minutes

6) Roll the dough out on a lightly floured surface to 5mm thick and stamp out the cookies, using your chosen cutters. If you are using a template, cut around the template with a knife for each cookie

7) Lightly knead and re-roll the trimmings together again to use up all the dough. Place the biscuits on baking sheets

8) bake for 10-15 minutes depending of the size of the cookies

 

[Kezzamunster]

Lime & coconut crunchies

INGREDIENTS

*50g (1¾ oz) butter, softened
*75g (2¾ oz) icing sugar
*zest and juice of 2 limes
*1 large egg
*100g (3½ oz) plain flour
*¼ tsp baking powder
*50g (1¾ oz) dessicated coconut

METHOD

1) Preheat the oven to 180°C (350°F, gas mark 4). Lightly oil two baking sheets

2) Cream the butter and icing sugar together until fluffy. Reserve 1tbsp of the lime juice. Add the remaining lime juice, zest, egg, flour, baking powder, dessicated coconut and mix well to form a soft dough

3) Place six spoonfuls of the mixture well apart on each of the baking sheets. Flatten with a fork and sprinkle over the coconut shreds. Bake for 10-12 mins until golden. Cool on a wire rack.

 

[Kezzamunster]

Lemon Muffins

INGREDIENTS

*350g (12oz) Self Raising Flour
*2.5ml (1/2 level tsp) Baking Powder
*Pinch of Salt
*75g (3oz) Light Brown Soft Sugar
*Grated rind of 1 Lemon
*75g (3oz) Butter, melted
*2 Eggs, large, lightly beaten
*300ml (10fl oz) Semi Skimmed Milk

METHOD

1) Line a muffin tin with 12 muffin cases

2) Place the first five ingredients into a bowl and stir to mix

3) Add the melted butter, eggs and milk and gently stir until the flour is just moistened but some lumps remain (these will disappear during cooking)

4) Spoon into the muffin cases and bake at 200°C, 400°F, gas mark 6 for 20-25 minutes until well risen and golden

5) Let them stand in the tin for 5 minutes, then transfer to a wire rack. Serve warm or cold

 

[Kezzamunster]

Tangy Marmalade Cake

INGREDIENTS

*225g (8oz) Self Raising Flour
*2.5ml (1/2 level tsp) Baking Powder
*2.5ml (1/2 level tsp) Bicarbonate of Soda
*150g (5oz) Golden Syrup
*150g (5oz) Butter
*3 tbsp (45ml) Milk
*225g (8oz) Coarse Cut Orange Marmalade
*2 Eggs, large, beaten
*125g Packet Cream Cheese

METHOD

1) Grease and fully line a 20.5cm (8in) square deep cake tin

2) Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Weigh the syrup, butter, milk and 175g (6oz) marmalade into a saucepan, heat gently, stirring until melted

3) Make a well in the centre of the flour, add the eggs and warm marmalade mixture. Beat until smooth then pour into the tin

4) Bake in the middle of a preheated oven at 150°C, 300°F, gas mark 2 for about 35min, (cover top with greaseproof after 25min if cake is browning too quickly), until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack to cool

5) Beat together the cream cheese and remaining marmalade and spread over the top of the cooled cake. Cut into squares to serve

 

[Kezzamunster]

Flapjacks

INGREDIENTS

*250g (9oz) Butter
*125g (4oz) Dark Brown Soft Sugar
*125g (4oz) Light Brown Soft Sugar
*175g (6oz) Golden Syrup
*125g (4oz) Stoned Dates
*425g (15oz) Porridge Oats

METHOD

1) Grease a 25.5 x 16cm (10 x 61/2 inch) base measurement baking tin

2) Place butter, sugars and syrup in a large saucepan and heat gently until the butter and syrup have melted. Remove from the heat

3) Roughly chop the dates and add to the pan with the oats. Stir well until evenly coated

4) Spoon the mixture into the tin and level the surface. Bake at 180°C, 350°F, gas mark 4 for 25-30 minutes until deep golden around the edges but still soft in the centre

5) Leave in the tin until almost cool then cut into squares

 

[Kezzamunster]

Tutti Frutti Crackle Cakes

INGREDIENTS

*75g (3oz) Cornflakes
*125g (4oz) Jelly Tots
*125g (4oz) Golden Syrup
*125g (4oz) White Chocolate
*15ml (1tbsp) Milk

METHOD

1) Line a tin with 12 paper cases. Place the cornflakes and jelly tots in a large bowl

2) Weigh the syrup and the white chocolate into a small saucepan. Add the milk and heat very gently until the chocolate has melted. Remove from the heat and stir well

3) Pour the chocolate mixture over the cornflakes and stir well until the flakes are thoroughly coated

4) Spoon the mixture into the paper cases and leave to set in the refrigerator for about 2hour.

 

[Kezzamunster]

Easy Fruit Cake

INGREDIENTS

*125g (4oz) Stoned Dates
*225g (8oz) Mixed Dried Fruit
*225g (8oz) Plain Flour
*5ml (1 level tsp) Mixed Spice
*200g (7oz) Dark Brown Soft Sugar
*50g (2oz) Ground Almonds
*15ml (1 level tbsp) Black Treacle
*50g (2oz) Plain Chocolate
*4 Eggs, large
*200g (7oz) Soft Margarine
*25g (1oz) Slivered Almonds

METHOD

1) Grease and line the base and sides of a 20.5cm (8 inch) diameter, deep cake tin with greaseproof paper. Tie a double thickness piece of brown paper round the outside of the tin and secure with string

2) Snip the dates into a bowl, add the dried fruit and stir well

3) Sift the flour and mixed spice into a large bowl. Remove 30ml (2 level tbsp) and stir into the fruit. Stir the sugar and ground almonds into the sieved flour

4) In a small saucepan gently heat the treacle and chocolate until melted. Add to the flour mixture with the eggs and margarine. Beat well with a wooden spoon or electric hand whisk until smooth. Carefully fold in the fruit

5) Spoon into the tin and level the surface. Sprinkle over the slivered almonds and bake at 150°C, 300°F, gas mark 2 for about 2 hours, or until firm to the touch. Insert a fine skewer into the centre, it should come out clean. Cool in the tin