Cakes, bakes and other fav recipes

[Kezzamunster]

Hazelnut & Orange Cookies

INGREDIENTS

*75g (3oz) Softened Butter
*175g (6oz) Caster Sugar
*1 Egg, large
*175g (6oz) Plain Flour
*2.5ml (1/2 level tsp) Bicarbonate of Soda
*grated rind of 1 Orange
*50g (2oz) Hazelnuts, roughly chopped

METHOD

1) Cream together the butter and sugar, then beat in the egg. Add all the remaining ingredients and stir well

2) Drop heaped tablespoonfuls of the mixture onto greased baking sheets leaving room to spread (about 4-6 per sheet)

3) Bake in a preheated oven at 180°C, 350°F, gas mark 4 for 12-15 minutes or until the edges are just beginning to brown; they should still be soft in the centre

4) Cool on the baking sheets for about 1minute, then transfer to a wire rack to cool completely

 

[Kezzamunster]

Toffee Topped Shortbread

INGREDIENTS

*275g (10oz) Butter, at room temperature
*50g (2oz) Caster Sugar
*175g (6oz) Plain Flour
*50g (2oz) Ground Rice
*405g Can of Condensed Milk
*75ml (5tbsp) Golden Syrup
*200g Bar of Plain Chocolate

METHOD

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

2) Cream 175g (6oz) butter until soft then add the caster sugar beat well until pale and fluffy

3) Stir in the flour and ground rice and mix until the ingredients start to come together. Press the mixture into the base of the tin using floured fingers and prick all over with a fork. Bake at 180°C, 350°F, gas mark 4 for 12-15 minutes or until just beginning to turn golden at the edges. Cool in the tin

4) Place the condensed milk, golden syrup and remaining butter in a saucepan. Stirring continuously, bring slowly to the boil then simmer for about 5 minutes until golden. Pour over the shortbread and spread to evenly cover. Leave to cool

5) Melt the plain chocolate by breaking it into a bowl placed over a pan of simmering water. Pour the chocolate over the cooled toffee layer and spread evenly. Leave to cool then refrigerate for 1hour until set. Cut into fingers to serve

 

[Kezzamunster]

Crunchy Almond Cookies

INGREDIENTS

*25g (1oz) Flaked Almonds
*125g (4oz) Softened Butter
*75g (3oz) Light Brown Soft Sugar
*1 Egg Yolk, large
*25g (1oz) Ground Almonds
*125g (4oz) Self Raising Flour
*50g (2oz) Demerara Sugar

METHOD

1) Toast and finely chop the almonds

2) Cream together the butter and light brown soft sugar. Beat in the egg yolk, ground almonds and chopped almonds

3) Stir in the flour to give a smooth dough.Divide and roll the mixture into 20 balls, about the size of a walnut. Roll each ball in the demerara sugar then place well apart on two greased baking sheets

4) Flatten each one slightly using the back of a fork, then bake in a preheated oven at 190°C, 375°F, gas mark 5 for 8-10 minutes. Cool slightly before transferring to a wire rack

 

[Kezzamunster]

Homemade mince pies with orange & cinnamon pastry

INGREDIENTS

*225g plain flour
*4 tablespoons icing sugar
*2 teaspoons ground cinnamon
*150g butter, softened
*2 tablespoons orange zest
*4 tablespoons ice water
*200g mincemeat**
*1 egg, beaten
*icing sugar for dusting

METHOD

1) Preheat oven to 200 C / Gas mark 6.

2) Sift together the flour, 4 tablespoons icing sugar and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine breadcrumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to .5cm thick. Cut out approximately 18 (7cm) diameter circles, and 18 (5cm) circles, rerolling dough as needed

3) Line muffin tin using the larger pastry circles. Fill each pastry shell with about 1 tablespoon of mincemeat. Top with smaller pastry circles, pinching pastry together to seal the edges. Brush the top of each pie with egg

4) Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with icing sugar just before serving.

**Homemade Mincemeat

INGREDIENTS

*450g/16oz Bramley apples, cored and chopped small (no need to peel)
*225g/8oz shredded suet
*350g/12oz raisins
*225g/8oz sultanas
*225g/8oz currants
*225g/8oz whole candied peel, finely chopped
*350g/12oz soft dark brown sugar
*grated zest and juice of 2 oranges
*grated zest and juice of 2 lemons
*50g/2oz whole almonds, cut into slivers
*4 tsp mixed ground spice
*½ tsp ground cinnamon
*nutmeg, for grating, to taste
*6 tbsp brandy

METHOD

1) All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean tea towel and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop

2) After that preheat the oven to 120C/250F/Gas ¼, cover the bowl loosely with foil (remove the tea towel) and place it in the oven for three hours. Then remove the bowl from the oven and don't worry about the appearance of the mincemeat which looks positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients

3) When the mincemeat is quite cold stir in the brandy. Pack in sterilised jars, cover with wax discs and seal. It will keep in a cool, dark cupboard indefinitely, but is best eaten within a year of making

 

[WILMAFLINSTONE]

Ahhh Kezza they ALL sound fab!

Haaa have you noticed all the recipes weve added are sweet! Hee hee!!
Love it xxx

 

[Kezzamunster]

Good stuff hun, I'm absolutely loving this thread as you can tell with my recipe overload today & it's so nice to be able to share them with someone

I never cooked or baked a single thing until I moved in with my OH & then this talent came out of nowhere so I've got stacks & stacks of recipes & books & magazines

Mmmm.....I did indeed notice that to, maybe we should use this one for sweet things & start another one for savoury.......the PF recipe book

xxx

 

[Kezzamunster]

Hot Cross Buns

INGREDIENTS

For the buns:

*500g strong white bread flour
*½ tsp salt
*2 heaped tsp mixed spice
*50g caster sugar
*50g butter , chopped into cubes
*200g mixed dried fruits
*7g sachet easy-blend dried yeast
*200ml milk
*2 eggs

For the crosses & glaze:

*3 tbsp plain flour
*water
*honey or golden syrup, for brushing

METHOD

1) Tip the flour into a bowl and stir in the salt, mixed spice and sugar

2) Rub in the butter with your fingertips. Stir in the dried fruit, then sprinkle over the yeast and stir in. Gently warm the milk so it is hot, but still cool enough to put your finger in for a couple of seconds. Beat with the eggs, then pour into the dried ingredients

3) Using a blunt knife, mix the ingredients to a moist dough, then leave to soak for 5 mins. Take out of the bowl and cut the dough into 8 equal pieces

4) Shape the dough into buns on a floured surface. Space apart on a baking sheet, cover loosely with cling film, then leave in a warm place until half again in size. This will take 45 mins-1 hr 15 mins, depending on how warm the room is

5) When the buns are risen, heat oven to 220C/fan 200C/gas 7. Mix the flour with 2 tbsp water to make a paste. Pour into a plastic food bag and make a nick in one of the corners. Pipe crosses on top of each bun

6) Bake for 12-15 mins until risen and golden. Trim the excess cross mixture from the buns , then brush all over with honey or golden syrup. The buns will keep fresh for a day. After that they are best toasted and served with butter

 

[Kezzamunster]

Easter Garibaldi Cookies

INGREDIENTS

*110g/4oz caster sugar, plus extra for dusting
*110g/4oz butter, softened at room temperature
*1 free-range egg, separated
*225g/8oz plain flour, sieved
*good pinch mixed spice
*55g/2oz currants
*30g/1oz candied peel
*3 tbsp milk

METHOD

1) Preheat the oven 160C/325F/Gas 3. Line a baking tray with greaseproof paper

2) Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined

3) Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough

4) Roll the dough out onto a floured surface and cut out the biscuits with a fluted cutter. Place onto the baking sheet and bake for 10 minutes

5) Remove the biscuits from the oven, brush with the reserved egg white, sprinkle with sugar and return to the oven for 5-10 minutes, or until pale golden-brown

6) Remove the biscuits from the tray and set aside to cool on a wire rack

 

[Kezzamunster]

Chocolate Crispy Cakes

INGREDIENTS

*5 Mars bars, chopped
*150g/5oz butter, chopped, plus extra for greasing
*100g/3½oz Rice Krispies, or other puffed rice cereal
*75g/3oz plain chocolate

METHOD

1) Grease a 20cm/8in square, deep-sided tin with butter

2) Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water)

3) Add the Mars bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth

4) Remove the bowl from the heat, add the Rice Krispies and fold until coated in the chocolate mixture

5) Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool

6) Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden

7) Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve

 

[Kezzamunster]

Baklava

INGREDIENTS

*18 sheets ready-made filo pastry (unwrap and keep under a damp tea-towel until you are ready to use)
*225g/8oz unsalted butter, plus extra for greasing
*225g/8oz mixed pistachios and walnuts, roughly chopped
*2 tbsp granulated sugar
*1 tsp ground cardamom

For the syrup:

*350g/12oz granulated sugar
*300ml/10&frac1s;fl oz water
*1 tbsp lemon juice
*2 tbsp orange blossom water

METHOD

1) Preheat the oven to 180C/350F/Gas 4

2) Grease a 17cm x 28cm (11in x 7in) baking tray with butter

3) Melt the remaining butter in a saucepan over low heat or in a microwave

4) Lay 10 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next

5) In a clean bowl, mix together the nuts, sugar and cardamom and spread the mixture over the pastry in the tray

6) Layer up the remaining sheets on top of the nut mixture, brushing each sheet with butter, as before

7) Using a sharp knife, cut a criss-cross pattern into the top layers of the pastry

8) Place baklava in the preheated oven for approximately 20 minutes, then decrease the oven temperature to 150C/300F/Gas 2 and cook for an additional half hour to 40 minutes, or until the pastry is slightly puffed and golden on top. Do not allow the top to burn. Remove and allow to cool slightly

9) For the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-bottomed saucepan and cook over a medium heat until the sugar has melted and a syrup is formed. (This will take about 20 minutes or so.)

10) Pour the syrup into the slits in the baklava and leave to cool. Cut into small diamond-shaped pieces and serve.

 

[Kezzamunster]

Blueberry Muffins

INGREDIENTS

*2 Eggs
*240ml Milk
*120ml Vegetable Oil
*100g Granulated Sugar
*100g Soft Brown Sugar
*375g Flour (plain)
*4 tsp Baking Powder
*1 tsp Salt
*175g Blueberries

METHOD

1) Preheat the oven to 200°C (gas mk 6, 400°F)

2) Place the eggs, oil, sugars and milk in a large mixing bowl and quickly beat together

3) In another bowl, thoroughly mix the flour, salt and baking powder

4) Add the dry ingredients to the wet ingredients & roughly mix together - it does not have to be absolutely smooth then Stir in the blueberries

5) Fill a muffin tray with paper muffin cases, and then fill each case to near the top with the muffin mixture

6) Bake the muffins for 25 minutes

 

[Kezzamunster]

Raspberry & Nectarine Muffins

INGREDIENTS

*100ml oil
*200ml milk
*1 egg
*1 tsp vanilla essence
*300g flour
*150g sugar
*1 tbsp baking powder
*1/2 tsp salt
*70g raspberries
*150g nectarines

METHOD

1) Preheat the oven to 200°C (gas mk 6, 400°F). Place the egg, oil, vanilla essence and milk in a mixing bowl and quickly beat together

2) In another large bowl, thoroughly mix the flour, sugar, salt and baking powder. Cut the nectarines into small cubes. Then add the raspberries and nectarines to the flour-mix and stir carefully

3) Add the liquid mix to the dry, and roughly mix it in - it does not have to be absolutely smooth. Fill a muffin tray with paper muffin cases, and then fill each case to near the top with the muffin mixture. Bake the muffins for 25 minutes

 

[Kezzamunster]

Apple & Blackberry Muffins

INGREDIENTS

*2 Eggs
*240ml Milk
*120ml Vegetable Oil
*200g Granulated Sugar
*375g Plain Flour
*4 tsp Baking Powder
*1 tsp Salt
*1 tsp Ground Cinnamon
*200g Blackberries
*3 Apples
*50g Plain Flour
*30g Granulated Sugar
*30 Butter (at room temperature)

METHOD

1) Preheat the oven to 200°C (gas mk 6, 400°F)

2) Place the eggs, oil, sugar and milk in a large mixing bowl and beat together & then add the flour, salt, baking powder and cinnamon, and stir in thoroughly

3) Peel and core the apples, then cut them into small pieces. Gently stir the apples and blackberries into the mixture

4) Fill a muffin tray with paper muffin cases, and then fill each case to about two thirds full with the muffin mixture

5) Rub together the extra flour, extra sugar and butter, until the mix resembles bread crumbs & sprinkle over the top of each muffin

6) Bake the muffins for 20-25 minutes

 

[Kezzamunster]

Apricot & Honey Muffins

INGREDIENTS

*2 Eggs
*250ml Milk
*125ml Vegetable Oil
*100g Granulated Sugar
*100g Brown Sugar
*2 tablespoons Honey
*200g Flour (plain)
*200g Wholemeal Flour
*4 teaspoons Baking Powder
*1 teaspoon Salt
*300g Fresh Apricots

METHOD

1) Preheat the oven to 200°C (gas mk 6, 400°F)

2) Place the eggs, oil, honey, sugars and milk in a large mixing bowl and beat together

3) In another bowl place the flours, salt and baking powder and mix thoroughly. Chop the apricots into small pieces, and stir into the flour

4) Pour in the wet ingredients & mix together until just blended

5) Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture & then sprinkle a little brown sugar over the tops of the muffins

6) Bake the muffins for 20-25 minutes.

 

[Kezzamunster]

Strawberry & Cream Muffins

INGREDIENTS

*2 Eggs
*1 tsp Vanilla Extract
*280 ml (1 pint) single cream
*200g Sugar
*400g Flour (plain)
*3 teaspoons Baking Powder
*1/2 teaspoon Salt
*200g Fresh Strawberries

1) Preheat the oven to 200°C (gas mk 6, 400°F)

2) Place the eggs, vanilla extract, sugar and cream in a large mixing bowl and beat together until sugar is dissolved

3) In another bowl place the flour, salt and baking powder and mix thoroughly

4) Chop the strawberries into small pieces, and stir into the flour. Pour in the liquid, and mix together until just blended

5) Line a muffin tray with paper muffin cases, and then fill each case to just below the top with the muffin mixture

6) Bake the muffins for 20-25 minutes

 

[Kezzamunster]

Simnel Muffins

INGREDIENTS

*250g mixed dried fruits
*grated zest and juice 1 medium orange
*175g softened butter
*175g golden caster sugar
*3 eggs , beaten
*300g self-raising flour
*1 tsp mixed spice
*½ tsp freshly grated nutmeg
*5 tbsp milk
*175g marzipan
*200g icing sugar
*2 tbsp orange juice for mixing
*chocolate mini eggs

METHOD

1) Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes (or leave to soak for 1 hour). Line 12 deep muffin tins with paper muffin cases

2) Preheat the oven to fan 180C/ 160C/gas 4. Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy (about 3-5 minutes) - use a wooden spoon or hand held mixer. Stir the fruit in well

3) Half fill the muffin cases with the mixture. Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb to the size of the muffin cases. Put one into each muffin case and spoon the rest of the mixture over it. Bake for 25-30 minutes, until risen, golden and firm to the touch. Leave to cool

4) Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the muffins and top with a cluster of eggs. Leave to set. Best eaten within a day of making

 

[Kezzamunster]

Banoffee Muffins

INGREDIENTS

*Butter, for greasing
*100g dairy fudge, chopped into small squares
*3 very ripe bananas
*1 large free-range egg
*3 tbsp milk
*3 tbsp vegetable oil
*Few drops of vanilla extract
*250g self-raising flour
*1 tsp baking powder
*125g golden caster sugar

METHOD

1) Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper cases

2) Combine dry ingredients in bowl to mix

3) Cream butter with sugar, beat in eggs until well combined then add the other wet ingredients & mix in well

4) Then fold in the dry ingredients into the wet ingredients just until mixed & stir in 1/2 the fudge

5) Fill the lined muffin tins then top each muffin with a sprinkle of remaining fudge

6) Bake for 25 mins or until golden brown

 

[Kezzamunster]

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[WILMAFLINSTONE]

Chewey Golden Syrup Cookies

‎150ml maple or golden syrup
60ml groundnut oil
25g cocoa powder
1 level tsp cinnamon
100g crunchy peanut butter
...150g rolled oats
1 tsp vanilla extract
Put the maple syrup, oil, cocoa powder and cinnamon in a non-stick saucepan over a medium-low heat. Bring to a simmer and, stirring constantly, simmer for 2-3 minutes.

Remove the pan from the heat and stir in the peanut butter, rolled oats, and vanilla until well blended.

Drop dessertspoonfuls of the mixture on to a non-stick baking tray and chill for about 30 minutes until set.

Transfer to an airtight container to store.

enjoy!!

 

[WILMAFLINSTONE]

Chewy Chocolate Chip Cookies

Printable version ​

• 
  100g/4oz softened butter/margarine
• 100g/4oz soft brown sugar
• 1 tbsp golden syrup or honey
• 150g/6oz self raising flour
• 1/2 tsp vanilla extract (optional)
• 50g/2oz chocolate chips or Smarties

Preheat the oven to 170°C/160°C fan/Gas 3.
Beat the butter, sugar and syrup together until soft and creamy.
Mix in the flour, vanilla extract and add the chocolate chips.
Divide the mixture into about 15 pieces and roll into balls using your hands.
Place well apart on greased baking sheets. Do not flatten them.
Bake for about 10 mins until a pale golden colour (don't cook any longer or they'll go crispy!)
Leave to cool on the tray for a few minutes and then remove from the tray and finish cooling on a wire rack.
Suitable for freezing

Sent in by Karen​

Variations:

• Use any combination of raisins, chopped glace cherries, dates, dried apricots, nuts etc instead of chocolate chips if preferred.
• For double chocolate cookies, replace 2 tbsp of the flour with 2 tbsp cocoa.