Lovely Recipes to bake for a wee tasty teatime treat during carers week
Sunday's Recipe
No Bake Rolo Cheesecake
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Ingredients
Biscuit Base
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Instructions
Biscuit Base
From https://www.janespatisserie.com
Biscuit Base
- Blitz the biscuits in a food processor (or break up in another way, I am just lazy..) and mix the biscuits with the melted butter.
- Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!
- Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
- Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10)
- Chop the Rolos up into halves/quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight.
- To decorate the cheesecake, whip together the cream and icing sugar!
- Drizzle the cheesecake with some caramel and pipe the whipped cream around the edge – sprinkle on some Rolo’s and sprinkles.
From https://www.janespatisserie.com
Saturday's Recipe
Easy Chocolate Brownies
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Ingredients
200g dark choc ( I use supermarket own brand or bourneville) 150g butter (I like salted) 3 large eggs 225g soft brown sugar (dark or light) 100g plain flour Preparation Brownie tin greased and lined Set oven to 180C Gas Mark 4 Method
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- Beat the Sugar and Eggs together until light and fluffy
- Fold in flour sugar and eggs then add chocolate butter mix. Stir in well together then pour into brownie tin.
- Bake for about 25 minutes. Top should be cracked and crisp to touch with a feeling of it being slightly unset under the crust.
- Remove from oven and allow to cool in tin. Brownies should be squidgy and gooey in the middle with a slightly crisp outer.
- You can add extra ingredients after all the basic ingredients are mixed such as nuts, rum and raisins, chocolate chips, black pepper, chilli, marshmallows and popcorn with broken biscuits – all of them work really well!
Friday's Recipe
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Caraway Seed Cake
This is a classic "cut and come again" recipe and it's flavour develops over a day or two - if you can wait that long! One of my colleagues loves it so much she insists its bread so that she doesn't feel so bad about having more than one slice! It also freezes well. Ingredients 175g self-raising flour, sifted 175g softened or spreadable butter 175g golden caster sugar 3 large eggs, beaten 70g ground almonds 4 rounded teaspoons caraway seeds |
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Topping
2 level tablespoons demerara sugar
1 level tablespoon flaked almonds, crushed a bit
Preparation
Preheat oven to 180C (160C for Fan assisted) Gas Mark 4
Grease and Line a 2lb Loaf tin
Method
2 level tablespoons demerara sugar
1 level tablespoon flaked almonds, crushed a bit
Preparation
Preheat oven to 180C (160C for Fan assisted) Gas Mark 4
Grease and Line a 2lb Loaf tin
Method
- Sift the flour into a bowl then add all the other ingredients.
- Use an electric hand whisk and combine them until they are well incorporated
- Spoon the mixture into the loaf tin and smooth with the back of a spoon.
- Sprinkle with Demerera Sugar and crushed almond mix.
- Bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for about 1 hour 5 minutes, or until the cake is springy in the centre.
- Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
Thursday's Recipes
Today we have not one but two recipes! Both are for Lemon Cakes but are quite different. The Double Lemon and Poppy seed Drizzle (more of a drench really - so much luscious lemoniness) is a Delia Smith Recipe and the Lemon Loaf with a delicious fresh flavour is a Hummingbird Bakery recipe - you could always have a go at both and tell us which one you like best!
Double Lemon Drizzle Cake
Today we have not one but two recipes! Both are for Lemon Cakes but are quite different. The Double Lemon and Poppy seed Drizzle (more of a drench really - so much luscious lemoniness) is a Delia Smith Recipe and the Lemon Loaf with a delicious fresh flavour is a Hummingbird Bakery recipe - you could always have a go at both and tell us which one you like best!
Double Lemon Drizzle Cake
This is a Delia Smith Recipe and is very delicious! I nearly forgot to take a picture of the slice and had started eating it before I remembered!
Double Lemon Drizzle Cake
This is a Delia Smith Recipe and is very delicious! I nearly forgot to take a picture of the slice and had started eating it before I remembered!
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Ingredients
75g self-raising flour 1 teaspoon baking powder 175g softened or spreadable butter 175g golden caster sugar 3 large eggs grated zest of 3 large lemons juice of 1 large lemon 40g poppy seeds For the syrup: juice of 3 large lemons grated zest of 1 large lemon 50g golden icing sugar, sifted 100g golden granulated sugar To decorate: 1 rounded tablespoon golden granulated sugar or demerara sugar mixed with 1 rounded teaspoon poppy seeds EQUIPMENT A 20cm loose-based round cake tin, greased and base-lined |
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INSTRUCTIONS:
Pre-heat the oven to 170°C, gas mark 3
• Start off by sifting the flour and baking powder into a roomy mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down.
• Add the butter, sugar, eggs, lemon zest and juice and finally the poppy seeds and using an electric hand whisk, mix to a smooth creamy consistency for about one minute.
• Spoon the mixture into the lined and greased cake tin, levelling it with the back of the spoon, and bake near the centre of the oven for 40 minutes or until the centre feels springy.
• When the cake is ready, remove the tin from the oven to a board, then straight away mix together the syrup ingredients.
• Stab the cake all over with a skewer and spoon the syrup evenly over the hot cake, then finally whilst it’s still hot sprinkle with the sugar and poppy seed mixture.
• Allow the cake to cool in the cake tin before taking it out.
You can make the cake without poppy seeds if you want!
Pre-heat the oven to 170°C, gas mark 3
• Start off by sifting the flour and baking powder into a roomy mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down.
• Add the butter, sugar, eggs, lemon zest and juice and finally the poppy seeds and using an electric hand whisk, mix to a smooth creamy consistency for about one minute.
• Spoon the mixture into the lined and greased cake tin, levelling it with the back of the spoon, and bake near the centre of the oven for 40 minutes or until the centre feels springy.
• When the cake is ready, remove the tin from the oven to a board, then straight away mix together the syrup ingredients.
• Stab the cake all over with a skewer and spoon the syrup evenly over the hot cake, then finally whilst it’s still hot sprinkle with the sugar and poppy seed mixture.
• Allow the cake to cool in the cake tin before taking it out.
You can make the cake without poppy seeds if you want!
Lemon Loaf
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Ingredients
320g caster sugar 3 eggs Grated zest of 2 unwaxed lemons 560g plain flour 1 ½ teaspoons baking powder 1 teaspoon salt 250ml whole milk ½ teaspoon vanilla extract 200g unsalted butter, melted For the Lemon syrup Freshly squeezed juice and grated zest of 2 lemons 100g caster sugar |
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Method
1. Preheat the oven to 170oC (325oF), Gas 3.
2. Put the sugar, eggs and lemon zest in a freestanding mixer with the paddle attachment (or use a handheld electric whisk) and beat well until mixed.
3. Sift the flour, baking powder and salt into a separate bowl.
4. Combine the milk and vanilla extract in another bowl.
5. Add about one third of the flour mixture to the sugar mixture and beat well, then beat in one third of the milk mixture. Repeat this process twice more until everything has been added. Turn the mixer up to a high speed and beat until the mixture is light and fluffy.
6. Turn the mixer down to low speed, pour in the melted butter and beat until well incorporated.
7. Pour the mixture into a 23 x 13cm loaf tin (greased and dusted with flour) and smooth over with a palette knife. Bake in the preheated oven for about 45-55 minutes, or until golden brown and the sponge bounces back when touched.
For the Lemon Syrup
Whilst the cake is baking, put the lemon juice and zest, sugar and 200ml water in a small saucepan and bring to the boil over a low heat. Boil until it has reduced by half, or until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
1. Preheat the oven to 170oC (325oF), Gas 3.
2. Put the sugar, eggs and lemon zest in a freestanding mixer with the paddle attachment (or use a handheld electric whisk) and beat well until mixed.
3. Sift the flour, baking powder and salt into a separate bowl.
4. Combine the milk and vanilla extract in another bowl.
5. Add about one third of the flour mixture to the sugar mixture and beat well, then beat in one third of the milk mixture. Repeat this process twice more until everything has been added. Turn the mixer up to a high speed and beat until the mixture is light and fluffy.
6. Turn the mixer down to low speed, pour in the melted butter and beat until well incorporated.
7. Pour the mixture into a 23 x 13cm loaf tin (greased and dusted with flour) and smooth over with a palette knife. Bake in the preheated oven for about 45-55 minutes, or until golden brown and the sponge bounces back when touched.
For the Lemon Syrup
Whilst the cake is baking, put the lemon juice and zest, sugar and 200ml water in a small saucepan and bring to the boil over a low heat. Boil until it has reduced by half, or until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
Wednesday's Recipe
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Crunchie Honeycomb Tiffin
Ingredients
Instructions
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- When the Butter and Syrup have melted fully and gently starts to bubble, turn off the heat and add in the chopped Chocolates.
- If the Chocolate isn't fully melted, then turn the heat back on to a LOW setting, and heat briefly to encourage it to melt. Make sure the heat is low and you don't leave it on too long as this can cause it to split.
- Pour the Digestives, Crunchie, and Raisins into a large bowl, and pour the Syrup/Chocolate/Butter mix on top.
- Mix all the ingredients together thoroughly, and then pour into the tin and press down.
- In another bowl, melt the 200g of decoration Chocolate. Once melted, add in the Crunchie pieces and give it a mix.
- Pour over the Tiffin and spread. Sprinkle over any extra pieces of Crunchie you want.
- Leave to set in the fridge for 3-4 hours, or a bit longer if needed. Sometimes, I leave it overnight.
- Once set, remove from the tin and cut into your portion sizes. I usually do 16 pieces, or 25 if I want smaller ones. Enjoy!
Tuesday's Recipe
Really Easy Really Fruity Loaf – perfect for afternoon tea time!
This Fruit Loaf is baked in a 2lb loaf tin and is really easy and delicious!
Prep Time 20 mins Cook Time 1 hr 15 mins Servings: 12 slices (more or less depending on how much you love it!) Ingredients
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Can you tell I love Cherries!?
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This Fruit Loaf is baked in a 2lb loaf tin and is really easy and delicious!
Prep Time 20 mins Cook Time 1 hr 15 mins
Servings: 12 slices (more or less depending on how much you love it!)
Ingredients
Preparation:
1.Set the oven to 150°C fan, gas mark 3
2.Either grease the tin with butter or just pop a liner in
3.Weigh the fruit into a bowl for later
Method
1.Weigh out the flour and sprinkle about a heaped tablespoon over the fruit and nuts
2.Put the remaining flour and all the ingredients except the fruit into a large bowl (or your mixer/food processor).
(Butter, eggs, milk, jam, sugar, flour, spices)
3.Beat together well until you have a nice smooth batter with no dry bits of flour etc
4.Toss the dried fruit and nuts in the flour until its coated then add the dried fruit, nuts and remaining flour and stir in by hand.
5.Carefully put the mixture in the tin
6.Cook for 1 hour and 15 minutes, and test with a skewer (I use a knitting needle!). When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins
7.Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
8.Store in an airtight box when cool. (You can leave the liner on until the cake is served)
Prep Time 20 mins Cook Time 1 hr 15 mins
Servings: 12 slices (more or less depending on how much you love it!)
Ingredients
- 500 g mixed dried fruit and nuts – any kind! I like glace cherries as you can see in the picture but this one also has sultanas, candied peel, prunes, crystallised ginger and pecans in it
- 125 g soft butter
- 3 large eggs
- 60 ml milk
- 1 generously rounded tablespoon jam (any flavour)
- 125 g soft brown sugar dark or light – I use dark as it gives a little deeper flavour
- 250 g self-raising flour see note
- ½ teaspoon Baking powder
- 2 teaspoons mixed spice
- 1 teaspoon ground ginger
Preparation:
1.Set the oven to 150°C fan, gas mark 3
2.Either grease the tin with butter or just pop a liner in
3.Weigh the fruit into a bowl for later
Method
1.Weigh out the flour and sprinkle about a heaped tablespoon over the fruit and nuts
2.Put the remaining flour and all the ingredients except the fruit into a large bowl (or your mixer/food processor).
(Butter, eggs, milk, jam, sugar, flour, spices)
3.Beat together well until you have a nice smooth batter with no dry bits of flour etc
4.Toss the dried fruit and nuts in the flour until its coated then add the dried fruit, nuts and remaining flour and stir in by hand.
5.Carefully put the mixture in the tin
6.Cook for 1 hour and 15 minutes, and test with a skewer (I use a knitting needle!). When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins
7.Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
8.Store in an airtight box when cool. (You can leave the liner on until the cake is served)
Monday's Recipe |
Mary Berry's Devonshire Scones
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Monday's recipe for an afternoon treat is one for a classic Devonshire Scone - the recipe is from Mary Berry, so no soggy bottoms here!
INGREDIENTS • 450g (1 lb) self-raising flour • 2 rounded teaspoons baking powder • 75g (3 oz) butter, at room temperature • 50g (2 oz) caster sugar • 2 eggs • about 225 ml (8 fl oz) milk INSTRUCTIONS Preparation time: about 15 minutes Cooking time: 10-15 minutes Makes about 20 scones 1. Lightly grease two baking trays. Pre-heat the oven to 220°C/425°F/Gas 7. 2. Measure the flour and baking powder into a processor. Add the butter and process until a crumble, then add the sugar. Or make by hand by rubbing the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar. 3. Beat the eggs together until blended and make up to a generous 300ml (1/2 pint) with the milk, then put about 2 tablespoons of the egg/milk aside in a cup for glazing the scones later. Gradually add the egg/milk mixture to the dry ingredients until you have a soft dough. It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. 4. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch). Use a 5 cm (2 inch) fluted cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape. Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before. 5. Arrange the scones on the prepared baking trays and brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until the scones are well risen and golden. Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with strawberry jam and top with a good spoonful of thick cream (or the other way round for Cornish ones!) |
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