recipes
As the WI are so famous for their baking skills, we thought it would be a great idea to ask our members to share the recipes they used when they have baked cakes or biscuits for our monthly meetings.
If you have a favourite recipe that you would like to share, please email it to [email protected]
This is the recipe for winning entry of our recent Jams and Preserves Contest:
LEMON CURD - Makes 3 small jars
100g butter
173g caster sugar
3 beaten eggs
Grated zest and juice of 3 lemons
Place butter and sugar in a bowl and stand it over a pan of summering water. Stir occasionally until the butter has melted. Stir the eggs and the lemon zest and juice into the butter mixture. Cook for about 25 mins until the curd thickens, stirring occasionally. Do not allow to get too hot.
Remove from heat and pour into warm, clean jars. Will keep in the fridge for up to 3 months.
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GINGER ROOT CAKE
2 eggs 2 tbs lemon juice
100g dark brown sugar lemon zest
100g black treacle icing sugar
150ml sunflower oil
150g swede/parsnip coarsely grated
4 nuggets stem ginger
175g brown flour
2 tspn baking powder
1 tspn bicarb of soda
2 tspn ground ginger
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BROWNIE LOAF
200g caster sugar
125g melted butter
40g cocoa powder
1tsp vanilla extract
2 eggs
135g SR Flour
Chunks of white chocolate
Melt butter and sugar, add cocoa and flour then eggs and vanilla, put into a lined loaf tin and push white choc into the mix and bake at 170 for approx 20 mins or until a skewer comes out clean
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APPLE AND WALNUT MUFFINS
250g SR Flour
100g butter
4 apples coarsely grated ( eating)
75g walnuts
125g brown sugar
1 large egg
1/2 tsp vanilla extract
100ml milk
Cream butter and sugar, add apples, walnuts and sugar stir in the eggs, vanilla and milk. Divide into paper cases and bake at 190 for 20-25 mins. Top with frosting made with cream cheese, icing sugar, cinnamon and sprinkle with crystallised ginger.
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GLUTEN FREE RASPBERRY AND CHOCOLATE CAKE
60g rice flour
60g cornflour
30g cornflour
1tsp bicarbonate of soda
150g castor sugar
6 eggs
Whisk sugar and eggs until white and fluffy and fold in the rest of the ingredients, pour into a Swiss roll tin lined with parchment then bake at 180 for approx 15 mins, cool and trim off edges cut into 3 even pieces and assemble a three tiered cake with whipped cream and raspberries or leave whole and make a Swiss roll.
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Here are some of the petit four recipes from our winners at our recent AM Petit Four Competition 2018:
MINI PARMA HAM AND VEGETABLE TARTS (WINNER - DOT BRACEGIRDLE)
Line a mini muffin tin with Parma ham and top with uncooked sweet corn and diced red pepper. Beat 2 eggs with 200ml of double cream, pour in and garnish with a thin slice of asparagus tip.
Bake in a preheated oven at 200'C for 15 minutes (don’t season as the ham is salty when cooked)
PORTUGUESE CUSTARD TARTS (2nd PLACE - AMANDA STEVENS)
3 egg yolks
125g/4½ oz c. sugar
30g/1oz cornflour
1 vanilla pod, split, seeds scraped out
175ml/6fl oz full-fat milk
225ml/8fl oz double cream
300g/10½ oz ready-rolled puff pastry
butter for greasing, plain flour and icing sugar for dusting
In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened. Add vanilla seeds, then the milk and cream in a thin stream, whisking continuously, until the mixture is thick and smooth.
Continue stirring the custard mixture until it comes to the boil, remove from heat and cover the surface with cling film.
Roll out the puff pastry onto work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices.
Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin.
Press a pastry disc into each of the wells of buttered 12 hole muffin tray. Divide the cooled custard equally among the pastry cases. Bake the tarts for 18-20 mins in a pre-heated oven 180'C/350'F/Gas 4 until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Allow to cool in the tin.
ROSEMARY, PECAN AND GOATS CHEESE TARTS (3rd PLACE - PAM CLEMENTS)
6 ozs softened goats cheese
4 ozs softened cream cheese
3/4 cup chopped pecans
1 tsp extra virgin olive oil
1 tsp honey
1/2 tsp sriracha (chilli sauce)
1/4 tsp salt
2 tbs each currants, dried cranberries and golden raisins (or whatever combination you like)
1 tbs finely chopped fresh rosemary
3 tbs finely chopped fresh parsley
Whisk together both cheeses until smooth and creamy, then refrigerate for at least 1 hr.
Combine pecans, oil, honey and sriracha and place on a small baking tray lined with parchment paper then bake for 6 - 8 mins in a preheated oven 325'F, stirring well half way through cooking. Remove from oven and toss in the salt and cool. Combine pecan mix, dried fruit and chopped herbs on a plate. Roll 1 tbsp. size portions of the cheese mix into approx. 24 balls and roll in the nut mix. Chill for 30mins before serving.
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SULTANA AND ALMOND SLICE
450g sultanas (good quality, partially rehydrated)
3 eggs
350g c sugar
2 tsp almond essence
225g butter
350g p flour
2 tsp baking powder
Beat eggs, sugar and essence together. Melt butter, add sultanas then add to egg mix. Add flour and b powder, mix thoroughly and pour into a roasting tin. Bake in a preheated oven 160'C/Gas 3 and start checking after 20 mins. Freezes well.
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JAVANESE GINGER SQUARES
400g dark chocolate (min 60%) broken into squares
125g unsalted butter
425g tin condensed milk
250g gingernut biscuits (crushed)
250g crystallised ginger (finely chopped)
75g flaked or desiccated coconut
Melt chocolate in a large bowl over a pan of hot water. Stir in butter and condensed milk then biscuit crumbs, 3/4 ginger and coconut. Spoon mix into a lined baking tray (17 x 28cm) and level the surface, then dot with remaining ginger. Chill overnight then cut into small squares.
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LEMON AND LIME POPPY SEED DRIZZLE CAKE
125g soft butter, plus a little extra for greasing
150g caster sugar
½ vanilla pod (or a couple of drops of vanilla extract)
3 medium eggs (at room temperature)
150g self-raising flour
1 tsp baking powder
pinch of salt
1 lemon
1 lime
4 tbsp poppy seeds
50g icing sugar
Cream the butter and sugar together with a hand-held electric whisk until light and fluffy. Add the vanilla seeds, or vanilla extract, with two of the eggs and beat like mad again.
The mixture may look less than perfect at this stage, but keep going and it will come good. Add the last egg and beat like mad, then sift in the flour, baking powder and salt and finely grate in the lemon and lime zests. Stir the poppy seeds through, then tip the whole lot into a greased and lined 450g loaf tin. Spread the mixture flat with the back of a spoon and bake in a pre-heated oven,180'C/160'C fan/ Gas 4, for about for 35 minutes.
Meanwhile, put the icing sugar in a small bowl. Squeeze in about 1 tablespoon of juice from either the lemon or lime. Add enough to give a runny drizzle, stirring between each addition, and then set this aside.
Check the cake after 30 minutes to see if it is cooked. Insert a skewer into the centre of the cake. It should come out clean. If not, pop it back into the oven for another 5 minutes or so. Once cooked, leave it to cool for a few minutes in the tin. Pull it out using the paper, then peel it off and transfer to a wire rack until cool. Place it on a serving plate, drizzle the drizzle over the top, slice into 12 and serve!
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APPLE AND CINNAMON CAKE
225g softened butter
225g light muscovado sugar
3 large eggs
100g walnut pieces, chopped
100g sultanas
225g self-raising flour
2 level tsp baking powder
400g cooking apples, peeled, cored and grated
1 level tsp ground cinnamon
TO FINISH
light muscovado sugar, for sprinkling
extra chopped walnuts, for sprinkling
icing sugar, for dusting
Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat well for about 2 minutes until thoroughly blended.
Spoon half the mixture into a greased and base lined 23cm deep round cake tin then spread the grated apple and ground cinnamon in an even layer on top. Spread the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts.
Bake in a pre-heated oven,180'C/160'C fan/ Gas 4, for about 1 ¼ – 1 ½ hours or until the cake is well risen and golden brown. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.
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NUTELLA 'TOAST TOPPER' COOKIES
100g soft unsalted butter
75g golden caster sugar
75g light brown soft sugar
50g Nutella Chocolate Spread
50g peanut butter
4 tbsp clear honey
1 large egg, beaten
1 tsp vanilla extract
200g plain flour
1 tsp bicarbonate of soda
½ tsp fine sea salt
75g dark or milk chocolate chips or chunks, or a mixture
25g cornflakes
Cream the butter and sugars together then add the rest of the ‘toast toppers’ – the Nutella, peanut butter and honey, plus the egg and vanilla, and mix with a wooden spoon. Add the flour, bicarbonate of soda and salt, and mix again to a soft, smooth dough, then finally stir in the chocolate chips, or chunks, and cornflakes – they’ll break up a bit as you go.
Use a small ice-cream scoop or tablespoon, to scoop spoonfuls of the dough onto baking sheets lined with baking paper or silicone liners. Space well apart and flatten a little with the back of your spoon.
Bake in a preheated oven 180'C/160'C fan/ Gas 4 for 12-15 minutes, or until just set with slightly crisp edges. Cool for a couple of minutes on the tray, then lift carefully onto a wire rack and leave to cool.
Makes about 20 cookies which will last up to a week in an airtight container, but become less crisp after 2 days.
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DOUBLE LEMON TRAYBAKE
225g (8oz) cold baking spread, plus extra for greasing
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 tsp baking powder
4 large eggs
2 tbsp milk
2 tbsp lemon curd
finely grated zest of 2 lemons
FOR THE ICING
3-4 tbsp lemon juice
250g (9oz) icing sugar, sifted
Finely grated zest of 1 lemon (use a lemon zester or canelle knife, if preferred)
Place all the ingredients for the cake into a large bowl and use an electric hand whisk to beat well for about 2 minutes until well blended. Turn the mixture into a 23 x 30 cm greased and base-lined baking tray and level the top.
Bake at 180'C/160'C fan/gas 4 for about 30-35 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed lightly in the middle with your fingertips. Leave to cool in the tin.
Meanwhile, make the icing. In a medium bowl, mix together the lemon juice and icing sugar to give a runny consistency. Spread out evenly over the cake with a palette knife then sprinkle with the lemon zest and leave to set before cutting into 24 pieces to serve.
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We have managed to extract some of the canapé recipes from our winners at our recent AM Canapé Competition.
BLINI WITH ASSORTED TOPPINGS (WINNER - DOT BRACEGIRDLE)
BLINI
1 egg
70gm water
50gm natural yoghurt
100gm SR flour + pinch of salt
2 spring onions finely sliced
Butter for frying
Mix egg, water, spring onions and yoghurt together then whisk in the flour. Melt a little butter in a frying pan, add a teaspoon of the mixture at a time and fry on each side until golden.
1. Top with crème fraiche mixed with horseradish and place a piece of smoked salmon on top.
2. Spread a small amount of Boursin cheese on each blini and top with poached salmon.
Pea Puree on Bruschetta or thinly sliced Baguette
Chop bruschetta into even pieces or slice baguette thinly and bake in a hot oven until golden.
300gm frozen garden peas
2 tbsp fresh mint
2 Spring onions
Olive oil
S & P
Feta cheese
In a food processor blend spring onions then add peas, mint, salt & pepper and olive oil until a coarse consistency. Top bruschetta or baguette with the pea mix and crumble Feta cheese on top.
NO BAKE BAILEYS CHEESECAKE BALLS (Runner Up - Wendy Morris)
320g chocolate coated biscuits
250g mascarpone cheese
80ml Baileys Irish cream
300g white chocolate, roughly chopped
50 to 80g dark chocolate, roughly chopped
Place biscuits in a bowl and crush up to make crumbs. Add the mascarpone and Baileys and mix up thoroughly.
Make into approximately 20 balls around 2 cms wide (smaller balls may be made but will require more chocolate to cover) and refrigerate for around 45 minutes on a baking tray lined with baking parchment. Once chilled, coat balls in melted white chocolate and return to the fridge to chill. To finish, drizzle melted dark chocolate over the chilled balls.
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CREAM CHEESE AND PARMA HAM CANAPES (3rd Place - Kate Sibthorp)
Rye bread
Cream cheese
Parma ham, cut into rough strips not more than 4cms long
Stem ginger
Spread slices of rye bread with cream cheese. Cut into squares. Top with a teaspoonful size heap of shredded Parma ham. Garnish with two or three slivers of stem ginger.
Possible substitutes: charcoal crackers instead of the rye bread; ordinary ham instead of the Parma ham.
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CHOCOLATE BISCUIT CAKE
125g plain chocolate
1 tbsp golden syrup
125g butter or block margarine
125g digestive biscuits, broken up
25g raisins
25g glace cherries
50g flaked almonds, toasted
Melt chocolate in a bowl over a pan of simmering water. Add syrup and butter and stir until melted. Remove from heat and cool slightly. Stir fruit, biscuits and almonds into the chocolate mix and turn into a loose-bottomed, greased 7'' flan tin. Smooth top and chill for at least 1 hour before serving.
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SERIOUSLY RICH CHOCOLATE CAKE
100g diced butter plus extra for greasing
Flour for dusting
140g good quality, 70% dark chocolate, broken into pieces
6 large eggs, separated
140g ground almonds
1 tbsp kirsch or Cointreau (optional)
Pinch of salt
85g caster sugar
Cocoa powder and crème fraiche to serve
Melt the chocolate and butter in a heatproof bowl over a pan of gently simmering water, remove from heat, stir until smooth and leave to cool for 5 mins. Stir in the egg yolks, ground almonds and liquor, if using. Whisk egg whites in a large bowl with a pinch of salt until mixture forms soft peaks. Continue whisking, adding sugar a little at a time, until stiff peaks form. Stir 2 tbsp of the whites into the chocolate mix, then gently fold in the remainder until well mixed. Spoon mix into a greased 23cm/9'' springform cake tin which has been base lined and the sides dusted with flour. Bake at 170'C/150'C fan/Gas 3 for between 30 - 35 mins until well risen and just firm to the touch. The cake may sink and crack. The cake may be stored for up to 4 days in an airtight container or frozen at this stage. To serve, remove base paper, sift cocoa powder over the top and serve with crème fraiche.
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SHORTBREAD
125g/4oz butter
55g/2oz c sugar, plus extra to finish
180g/6oz plain flour
Cream the butter and sugar together until smooth then add the flour to get a smooth paste. Turn out onto a work surface and gently roll out until 1cm/0.5'' thick. Cut into round or fingers and place onto a baking sheet. Sprinkle with c sugar and chill for 20 mins. Bake at 190'C/170'C fan/ gas 5 for 15 - 20 mins until pale golden. Cool on a wire rack.
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LEMON DRIZZLE CAKE (FRESH ORANGE CAKE)
4oz margarine (4oz margarine)
6oz caster sugar (4oz caster sugar)
6oz SR flour (6oz SR flour)
Pinch of salt (Pinch of salt)
2 large eggs (2 large eggs)
1 - 2 tbsp milk (1 - 2 tbsp milk)
Grated rind of 1 lemon (grated rind of 1 orange)
Glaze:
3oz icing sugar (4oz icing sugar)
Juice of 1 lemon (Juice of 1 orange)
Sieve flour and salt, mix in marg, sugar and lemon rind. Mix in eggs and add enough milk to give a dropping consistency. Place in a shallow lined 8'' traybake tin and level the top. Bake in oven (180'C/160'C fan/gas 4) for about 30 mins until firm to the touch. To make the glaze, heat the lemon juice and the icing sugar until the sugar has dissolved. Prick the cake all over whilst still in the tin and then spoon on the syrup. Improves if left to stand for a couple of days.
FRESH ORANGE CAKE - Make as for Lemon Drizzle cake using ingredients shown in orange.
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CRANBERRY AND WHITE CHOCOLATE COOKIES
4oz/110g butter
4oz/110g golden caster sugar
1 tablespoon syrup
6oz/180g SR flour
1 tsp bicarb
2oz/60g dried cranberries
4oz/110g chopped white chocolate
Heat oven to 150'C/gas 3. Cream butter, sugar and syrup until fluffy, sieve flour and bicarb over and stir then mix in cranberries and chocolate. Work the dough together with your fingers and then divide into 15 balls. Place them on greased baking sheets and flatten each one with the base of a damp tumbler which has been dipped in sugar. Bake for 8 -12 minutes until the edges are golden. Leave to set on baking sheets for a few minutes before cooling on wire racks.
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Coconut & Lime Drizzle Cake
175g Stork tub margarine
175g caster sugar
Zest of 2 limes
3 large eggs
160g SR flour
50g desiccated coconut
Juice of 1 lime
For drizzle:
Juice of 1 lime
1 tbsp water
50-100g caster sugar (depending upon taste)
Cream together margarine and caster sugar until light and fluffy. Beat in lime zest followed by eggs (one at a time), beating after every addition, then fold through the flour, coconut and lime juice. Place mix in a 2lb (1kg) greased and lined
loaf tin and bake in oven (180'C/160'C fan/gas4) until golden (approx. 50 minutes , or until skewer comes out clean).
Combine drizzle ingredients for drizzle, warming slightly to dissolve sugar. As soon as the cake comes out of the oven, poke holes in cake with a skewer and slowly spoon over the drizzle. Allow to cool, then serve. Can be frozen.
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Victoria Sponge
175g SR flour
175g Stork margarine
175g caster sugar
1.5 tsp baking powder
3 large eggs
3 drops vanilla essence
Filling: Strawberry jam (conserve or cheaper one without complete strawberries – harder to cut)
Butter Icing: 75g unsalted butter, 175g sieved icing sugar, 3 drops vanilla essence and a spot of milk to soften icing if stiff when all mixed together.
Sift flour and baking powder into a large mixing bowl, add remaining ingredients and whisk with an electric hand held whisk until thoroughly combined. Divide mixture between two greased and lined 8'' round cake tins, level off and bake in the centre of oven (170'C/150'C fan/gas 3 for 30 minutes. When cooked leave them in the tins for only about 30 seconds and then when cool, sandwich the two cakes with jam and butter cream and dust top with icing sugar.
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Bara Brith (Welsh Tea Loaf)
375g mixed dried fruit
250g light muscovado sugar
300ml strong hot tea, strained
300g SR flour
1 egg, beaten
Combine the dried fruit, sugar and hot tea in a large bowl. Stir the mix and leave to steep for at least 8 hours. Stir the flour and egg into the dried fruit and tea mixture, mixing thoroughly. Turn the mixture into a greased and lined 2lb (1kg) greased and lined loaf tin and level the surface. Bake at 150'C/130'C fan/gas 2 for at least 1½ to 1¾ hours until well risen and firm to the touch. A fine skewer inserted into the middle should come out clean. Leave to cool in the tin for about 10 minutes, then turn onto a wire rack and peel off the lining paper. Leave to cool completely. Serve sliced and buttered.
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Apple Orange, Cardamom and Almond Cake
Grated zest and juice of 1 large orange
250g chopped dates oven
250g soft margarine
150g soft brown sugar
4 large eggs
250g spelt flour
1tspn bicarb
10 cardamom pods crushed to remove seeds
100g ground almonds
2 tbsp icing sugar
Heat dates with most of the orange juice and zest for 2 minutes then leave to cool.
Beat margarine and sugar together, add the eggs slowly, adding a tablespoon of flour if it looks curdled.
Fold in the rest of flour, bicarb, cardamom seeds and almonds. Stir in the cooled dates.
Spoon into a greased and lined 21cm loose bottomed cake tin then bake for 1hr 20 mins at 140'C, gas 1. Leave in tin for 30 mins when cooked.
When cool, mix rest of orange juice and icing sugar together and drizzle over the cake.
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Sugar Free Sticky Date and Apple Cake
1 large dessert apple, about 200g, plus 1 extra, about 150g, for decorating
250g pitted dates
250ml water
100g unsalted butter plus extra for greasing
1 tsp bicarb
2 eggs
150g plain wholemeal flour
2 tsps baking powder
1 tsp unsweetened vanilla extract
Core the large apple and chop roughly into 2.5cm squares, leaving the skin on. Place the apple squares in a pan with the dates, water and bring to the boil. Boil for ~ 3 minutes until the apple is soft. Meanwhile, quarter, core and thinly slice the smaller apple, leaving the skin on.
Take the pan off the heat, stir in the butter, allow to melt and then add the bicarb. The mix will foam up. Place the eggs, flour, b powder and v extract in a food processor, add the date mixture and blend for ~ 5 secs until everything is combined. Spoon the mix into a greased 8'' square baking tin and smooth the top. Arrange the sliced apple on the top of the cake and bake at 200'C/180'C fan/ gas 6 for 40 mins until an inserted skewer comes out clean. Leave to cool in the tin and then cut into 25 pieces. Eat within 2 - 3 days.
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Claudia Roden's Flourless Orange and Almond Cake
3 medium oranges
6 eggs, separated
225g caster sugar
200g ground almonds
1 tsp baking powder
Place the whole, unpeeled oranges in water. Cover and bring to the boil. Simmer for 1hour 30minutes or until soft. Drain the oranges, cut into quarters and whizz everything, excluding the pips, in a food processor, then cool.
Beat the egg yolks and sugar together in a large bowl until pale. Beat in the orange pulp, almonds and b powder. Beat the egg whites to soft peak stage and fold gently into the mixture.
Divide mix between 2 x 23cm (9'') base lined springform cake tins and bake in a preheated oven, 180'C/160'C fan/Gas 4, for ~ 1 hour until firm to the touch. Cool in the tin and dust with icing sugar to serve.
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Peanut Biscuits
4ozs butter
1 teacup sugar
1 teacup plain flour
1 teaspoon baking powder
1/2 teaspoon b soda
8ozs salted peanuts
1 teacup cornflakes
1 teacup porridge oats
1 egg
Cream the butter and sugar together and then add all the remaining ingredients. Drop small spoonfuls onto a greased baking sheet and bake at 170'C/150'C fan/ gas 3 for 10 minutes. until golden.
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Bran and Sultana Loaf
1 cup All Bran
1 cup milk
1 cup brown sugar
1 cup sultanas
1 cup SR flour
1 egg
Place all ingredients in a mixing bowl and leave to soak overnight.
Bake in a loaf tin at 170'C/150'C fan/ gas 3 for 1 hour until cooked. Allow to cool and serve sliced spread with butter.
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We have managed to extract the dip recipes from our winners at our recent AM Dipathon!
Gorgonzola and Apricot (Winner - Pat Pinnock)
8 oz block cream cheese
2.5 ozs Gorgonzola
2 slices crispy cooked smoked bacon crumbled
1oz chopped spring onion
3 - 4 ozs (depending on how sweet you like it) Apricot jam.
Place all ingredients in a mixer and whizz.
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Chocolate and Brandy Dip (Joint Runner Up - Jess Davidson)
60 gms dark chocolate
10 grms butter
70 mls double cream
200g cream cheese
3 - 4 tbsp icing sugar
Brandy to taste
Combine chocolate, butter and cream in a pan over a low heat until melted and mixture is smooth. Take off heat and allow to cool a little. Add cream cheese and icing sugar. Beat on a medium speed until smooth and stir in brandy to taste.
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Beetroot and Chick Pea Hummus (Joint Runner Up - Lydie Donald)
3 cooked beetroot chopped
1 tin of chickpeas drained & rinsed
1/2 teaspoon sesame oil
1/4 teaspoon of zitar (optional)
dash of lemon juice
1/2 clove of garlic
salt & pepper
Blitz all ingredients together until smooth and serve
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Apple and Ricotta Cake (As eaten in September at Springhill Farm)
125g unsalted butter
125g caster sugar
1 egg
185g plain flour plus extra for dusting
1 tsp baking powder
250g ricotta cheese
3 tablespoons honey
1 tsp vanilla extract
1 lemon, grated zest
Stewed apple with cinnamon or 150g fresh raspberries or strawberries plus 3 tbsp. dried fruit, or whatever combination takes your fancy!
3 tablespoon icing sugar
Cream butter and sugar together until fluffy then add egg and mix well. Stir in sifted flour and baking powder. Turn dough onto a lightly floured surface, bring together into a smooth round, cut in half, wrap each half in cling film and chill for 30mins.
Beat ricotta, honey, lemon zest and v essence together then fold in dried fruit. Roll each half of the dough into 20cm rounds and press into a lightly greased, loose-bottomed tin. Place the fruit on the dough and then cover with the ricotta mix. Cover with the remaining dough circle and press edges together. Bake at 180'C/Gas 4 for 35 minutes until golden. Allow to cool in the tin for 20 mins, dust with icing sugar and serve with extra fruit.
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Mum Palin's Fruit Cake (Also as eaten in September at Springhill Farm!)
8oz SR flour
4.5 oz butter
3 oz sugar (plus some to sprinkle on top)
9 oz mixed fruit
One grated apple
1 egg
2 heaped teaspoons of mixed spice
2-3 teaspoons almond essence
Milk
Cream fat and sugar then add all other ingredients. Add milk until mixture is a dropping consistency.
Cook in a greased tin at 160 'C.
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Nadia's Parsnip and Orange Spiced Cake (from July's Fulshaw WI Meeting)
Cake:
230g SR flour
1 tsp baking powder
1 tsp cinnamon
2 tsp mixed spice
200g caster sugar
100g chopped walnuts plus extra for topping
3 medium eggs
150ml sunflower oil
500g parsnips, peeled and coarsely grated
zest of 2 oranges plus extra for decoration
Frosting:
50g softened unsalted butter
200g full fat cream cheese
150g icing sugar
zest of 1 orange
Cake: Sift flour, baking powder and spices into a large bowl and add sugar and walnuts and mix.
Beat eggs and oil together in a separate bowl for a few minutes. Add flour mix, parsnips and orange zest and mix to form a thick batter - about 2 minutes. Divide mix into 2 greased and base-lined 20.5cm sandwich tins, level tops and bake in a preheated oven (180'C/160'C fan/Gas 4) for 25 - 30 minutes until golden and a skewer comes out clean. Cool cakes in tins for 10 mins, then cool completely on a wire rack.
Frosting: Beat butter with a wooden spoon, then add cream cheese and icing sugar. Beat until combined but do not overmix or it will turn runny. Leave in fridge until needed.
Sandwich cakes together using frosting and top with lashings of frosting. Sprinkle with walnuts and extra orange zest.
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Cookie Recipe (From May's Fulshaw WI Meeting)
4oz/100g butter
4oz/100g light muscovado sugar
1 tablespoon syrup
6oz/150g SR flour
Heat oven to 180'C/160' C fan oven. Cream butter and sugar, add syrup then mix in half the flour. Work in the remainder of the flour. Work the dough together with your fingers and then divide into 14 balls. Place them on baking sheets - do not flatten. Bake for 12 minutes until the edges are golden. Optional extra - add small pieces of Turkish delight to mix.
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Apple Cream Cheese Rose Tarts (From May's Fulshaw WI Meeting)
1-2 sheets puff pastry
1/4 cup cream cheese
3 tbsp sugar
cinnamon
1 apple
1 tbsp lemon juice
3 tbsp water
Take out the core and thinly slice the apple. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside.
Roll out the puff pastry and cut into 4 even strips. Spread cream cheese and sprinkle on sugar onto the puff pastry strips. Arrange the apple slices and sprinkle cinnamon on top. Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins. Bake for 40 minutes at 190'C/170'C fan/Gas 5.
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Coconut Macaroons (From May's Fulshaw WI Meeting)
100g desiccated coconut
100g caster sugar
2 (medium-sized) egg whites
1tbsp plain flour
1 pinch of salt
75g dark chocolate
Preheat oven to 160'C fan. Line a baking tray with greaseproof paper and then the rice paper
Mix the desiccated coconut, sugar, flour, salt, vanilla extract and egg whites together in a bowl. The mixture should be 'gloopy' and sticky.
Spoon the mixture into rounded 'dollops' onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.
Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons
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Frosted Carrot Cake Tray Bake Recipe (From February’s Fulshaw WI Meeting)
Cake
175 mls sunflower (or vegetable) oil
175g light muscovado sugar
3 eggs, beaten (usually use large)
175g finely grated carrots
85g sultanas
55g chopped walnuts
Grated rind of 1 orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg
Strips of orange zest to decorate
Frosting icing
300g carton of cream cheese (don’t use ‘light’ cream cheese)
2 tbsp icing sugar – add a little more if you feel it’s not stiff enough
Finely grated zest of 1 lemon
Optional – a couple of drops of lemon flavouring
In a large bowl beat together the oil, sugar and eggs. Stir in the grated carrots, sultanas, walnuts and orange rind.
Sift the flour, bicarbonate of soda, cinnamon and nutmeg together in a bowl and then mix evenly into the carrot mixture.
Spoon the mixture into a 9'' square greased and lined cake tin and bake in the pre-heated oven (160°C/fan140°C/Gas 3) for 40-45 minutes until well risen and firm to the touch (and when a skewer inserted into the centre of the cake comes out clean).
Leave in the tin for 5 minutes to cool completely.
For the frosting icing, combine the cream cheese, icing sugar, lemon zest (and lemon flavouring – optional) and beat until smooth. Spread over the top of the cake with a palette knife.
Mark out into15 square before gently placing the strips of orange zest on each individual square. Cut and serve.
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GINGER AND CHILLI BISCUITS (1st Prize, Sweet Category by Dot Bracegirdle)
225g SR flour
1 tsp baking powder
2 tsp ground ginger
0.5 tsp cayenne pepper
125g butter
100g golden syrup
100g light muscovado sugar
75g crystallised ginger, finely chopped
pinch of dried chilli flakes
Place flour, b powder and spices in a bowl. Rub in butter to form a crumbly mix. Add syrup, sugar and 50g ginger. Mix well to form a soft dough. Roll into 30 balls and place well apart on lined baking trays. Sprinkle with remaining ginger and chilli flakes. Bake in oven (180'C/350'F/Gas 4) until golden brown. Allow to cool on baking trays.
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MAPLE BACON SHORTBREAD (Runner Up, Sweet Category by Jess Davidson)
5 pieces crispy bacon, separated (4 chopped)
113g butter, room temperature
50ml maple syrup
36 g granulated sugar
0.25 tsp salt
16g cornflour
151g flour
85g milk chocolate
Mix flour, cornflour and salt. Cream butter, syrup and sugar in a mixer at medium speed. Slow the speed down and add the flour mix until combined but do not over mix. Stir in chopped bacon by hand. Place dough between 2 sheets cling film and pat into a disc 0.5'' thick. Chill in freezer for 20 - 30 mins. Remove from freezer and cut out biscuits using a 1.75'' cutter. Place on sheets lined with baking parchment in a preheated oven (180'C/350'F/Gas 4) for 20 - 22 mins. Allow to cool. Dip biscuits halfway into melted chocolate. Sprinkle with remaining rasher of bacon, finely chopped, before chocolate sets. Chill and store in fridge for up to 1 week.
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PARMESAN BISCUITS (1st Prize, Savoury Category by Jane Whittle)
100g cold, unsalted butter, cut into chunks
100g plain flour
pinch salt
pinch cayenne pepper
1 heaped tsp mustard powder
50g finely grated mature cheddar
50g finely grated parmesan plus extra for garnish
1 beaten egg
Place butter, flour, salt, cayenne, mustard powder and cheeses on a food processor. Process together to start and then finely pulse the mixture in short bursts until mixture binds together. Wrap in cling film and leave in fridge for 30 mins. Roll out pastry on a lightly floured work surface to the thickness of 2 pound coins. Cut out biscuits to desired shape and size. Place on greased baking sheets, 2 cm apart, brush with beaten egg and sprinkle with parmesan. Bake for 10 minutes in a preheated oven (180'C/350'F/Gas 4) until golden brown. Carefully lift off baking sheets and allow to cool on a wire rack.
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CHEESY BISCUITS WITH CELERY SALT (Runner up, Savoury Category by Alison Boddington)
50g wholewheat flour
50g grated Cheddar cheese
50g grated Cheshire cheese
56g butter
0.25 tsp salt
pinch cayenne pepper
twist black pepper
celery salt for topping
Sift flour and salt into a mixing bowl and add cayenne and black pepper. Add 2 cheeses and butter and rub together. Roll dough to 3mm thickness and cut out biscuits. Arrange on a baking sheet and sprinkle with celery salt. Bake on a high shelf in oven (190'C/375'F/gas5) for 10-12 mins. Leave to cool and crisp on a wire rack. Store in an airtight container.
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SULTANA FLAPJACKS
225g butter
225g demerara sugar
75g golden syrup
350g porridge oats
100g sultanas
Put butter, sugar and syrup into a large pan and place on a medium - low heat. When melted, remove from heat and stir in oats and sultanas. Spoon mix into a greased and lined 30 x 23cm deep baking sheet. Press out firmly with the back of a spoon and level the surface. Bake for about 35 mins (fan 140'C/160'C/325'F/gas3) until golden brown. Leave to cool for 10 mins then cut into 24 squares. Leave in tin to cool completely then lever out.
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PUMPKIN CAKE
375mls SR flour
1 tsp salt
250mls caster sugar
1 tsp baking powder
250mls tinned pumpkin puree
125mls olive oil
2 beaten eggs
60mls water
125mls walnuts
0.5 tsp allspice
Sift flour, salt and baking powder. In a separate bowl mix pumpkin puree, oil, eggs, water and allspice. Combine dry ingredients not too thoroughly. stir in walnuts. Bake for 50 - 60 mins (180'C) in a greased and lined loaf tin.
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LEMON DRIZZLE CAKE
225g baking spread, straight from the fridge or softened butter
225g caster sugar
275g SR flour
2 level tsp baking powder
4 eggs
4 tbsp milk
grated rind of 2 lemons
1 heaped tbsp very finely chopped lemon verbena or lemon balm or just omit
Glaze:
175g gran sugar
juice of 2 lemons
Place all cake ingredients into a large bowl and beat for about 2 mins until well blended. Place in a greased and lined 30 x 23cm traybake tin and level the top. Bake in oven (180'C/160'C fan/gas 4) for 35 - 40 mins until cake springs back when lightly touched. Cool for 5 mins in the tin, then lift out with the lining paper still attached and place on a wire rack set over a tray. While the cake is cooking, make the topping. Mix the gran sugar with the lemon juice and stir to a runny consistency. Brush or spoon the mix over the warm cake and leave to set.
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OATY CHERRY COOKIES
250g butter
50g c sugar
100g light muscovado sugar
150g SR flour
225g porridge oats
200g glace cherries (150g roughly chopped, 50g left whole)
50g raisins
Beat butter and sugars together until light and fluffy. Stir in the flour and oats and mix well. Add cherries and raisins. Divide mix into 18 equal portions and shape each one into a ball. Place well apart on baking sheets lined with baking paper and lightly flatten. Bake for 15 - 20 mins in a preheated oven (180'C/160'C fan/gas 4) until pale golden around the edge. Cool on the baking sheets for 5 mins then transfer to a cooling rack.
Store any uncooked mixture in the fridge for up to 1 week or freeze on the day for up to 6 months, defrosting before baking.
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BLACKBERRY, LIME & ELDERFLOWER DRIZZLE CAKE
225 g self-raising flour
75g polenta
250 g unsalted butter
250 g caster sugar
4 large eggs
1 tsp Vanilla extract
1 lime; juice & zest
2 tbsp milk
150 g blackberries
100 ml elderflower cordial
6 tbsp granulated sugar
1/2 lime; zest & juice
Preheat the oven to 180'C; grease & line a 22x33cm baking tin
In a food processor, blitz together the flour, polenta, butter, caster sugar, eggs, vanilla extract, zest & juice of the whole lime and the milk. Pour into the tin and scatter over the blackberries. Bake for 30 mins.
Mix together the elderflower cordial, granulated sugar and the zest & juice of 1/2 lime. Once the cake is cooked, prick holes all over it and spoon the cordial mix over the hot cake. Leave to cool in the tin and then slice into 16 pieces.
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BARA BRITH
175g currants
175g sultanas
225g light muscovado sugar
300ml strong hot tea
275g SR flour
1 beaten egg
Place dried fruit and sugar in a bowl, pour tea over, cover and leave to soak overnight. Stir the flour and egg into fruit mixture, mix thoroughly and turn into a greased and lined 900g loaf tin. Level the surface and bake in a pre-heated oven (150'C/Gas 2) for 1.5 - 1.75 hours until well risen and cooked through. Allow to cool in tin for 10 mins before turning out and leaving to cool completely on a wire rack. Served sliced and buttered.
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CARROT & PISTACHIO TRAYBAKE
Sponge : 225g SR flour
1tsp baking powder
1.5 tsp cinnamon, 0.25 tsp freshly grated nutmeg, 0.5 tsp each ground ginger and mixed spice and a good pinch salt
200g light brown muscovado sugar
Finely grated zest of 1/2 lemon
75g unsalted pistachios, roughly chopped
3 large eggs
150 ml sunflower oil
350g grated carrots
Topping: 200g full fat cream cheese
50g softened unsalted butter
150g sifted icing sugar
Finely grated zest of 1/2 lemon and juice of 1 lemon
25g pistachio nuts - roughly chopped
Tray bake tin, 25.5 x 20.5 x 5 cm, greased and base-lined
Preheat oven to 180'C, Gas 4.
Sift flour, baking powder, spices and salt into a large mixing bowl. Mix in sugar, lemon zest, and chopped pistachios. Beat eggs with the oil until well mixed, then add to bowl together with the grated carrot and mix thoroughly.
Transfer mix to prepared tin and spread evenly. Bake for about 45 mins until cooked. Place tin on a wire rack, run a round-bladed knife around cake to loosen, leave for 5 mins to firm up and then turn out and leave to cool on the rack.
To prepare topping, beat cream cheese, butter, icing sugar and lemon zest and juice until creamy. Spread and swirl over cooled cake and scatter chopped pistachios over. Cut into pieces for serving.
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AMANDA'S FLAPJACK
Makes 24 pieces in 20 x 30 cm tin
340g butter
230g sugar
230g golden syrup
570g porridge oats
Preheat oven to 180'C, Gas 4 and grease tin.
Melt butter, sugar and syrup, stir in oats until all well coated. Put in greased tin and flatten out.
Bake for 25 - 30 mins until golden brown. Remove from oven and allow to cool slightly. Cut up before cold.
Variations: Add Omega 3 seed mix, nuts, pumpkin seeds, sunflower seeds, dried apricots, chopped chocolate, chopped stem ginger, marmalade or whatever else you fancy.
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MALTESER SQUARES
275g crushed digestive biscuits
1 tbsp. syrup
225g maltesers
175g milk chocolate
110g butter
400g white chocolate
handful of small marshmallows
Melt the butter, milk chocolate and syrup.
Add crushed biscuits, maltesers and marshmallows. Place in a swiss roll tin and leave to set.
When cool, drizzle or cover with white chocolate and cut into squares when set.
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MERINGUES
150 gm egg whites
300 gm caster sugar
Heat the sugar in the oven. When hot, start beating the egg whites in the mixer and when white and fluffy, pour in the sugar. Beat the mixture until it no longer feels grainy. Pipe and bake for about 1 hour at 80 - 100 degrees.
Fill with whipped cream.
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DOUBLE GINGER CAKE
250g SR flour
2 tsp grd ginger
0.5 tsp cinnamon
1lev tsp bicarb
pinch of salt
200g golden syrup
2 tbsp syrup from stem ginger jar
125g unsalted butter
3 lumps stem ginger - finely diced
2 heaped tbs sultanas
125g dark muscovado sugar
2 lg eggs
240ml milk
An 8'' square tin, lined with parchment paper
1) Preheat oven to 180'C/gas 4
2) Sift flour, ginger, cinnamon, bicarb and salt.
3) Place golden and ginger syrups and butter into a small saucepan and warm over a low heat. Add stem ginger, sultanas and sugar. Allow mix to bubble gently for a minute, stirring occasionally to prevent fruit sticking. Remove from heat.
4) Beat eggs and milk in a small bowl and whisk gently.
5) Add melted butter mix to flour mix and stir with a large metal spoon. Add egg and milk mix to give a sloppy mixture with no trace of flour.
6) Pour mix into lined cake tin and bake for 35 - 40 mins until cooked. Leave in tin to cool then tip out onto a sheet of greaseproof paper. Wrap in foil and leave to mature for a couple of days before eating.
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CARDAMOM PISTACHIO CAKE WITH WHITE CHOCOLATE GANACHE
Serves 8 - 10
Cake: 200g pistachio kernals
250ml sunflower or almond oil
250g caster sugar
10 cardamom pods, seeds only, ground
1.tsp vanilla essence
4 lg eggs
100g plain flour
1.5 tsp baking powder
pinch salt
Ganache: 200g finely chopped white chocolate
50ml double cream
5 cardamom pods, seeds only, ground
1) Preheat oven to 180'C/350'F/Gas 4. Grease 2 x 20cm round cake tins, pref. loose bottomed or springform
2) Blitz pistachios until finely ground, reserve 2 tsp for decoration. Beat oil, c.sugar, cardamom, van extract, and eggs to create a batter. Combine flour, pistachio, b powder and salt and lightly fold into the batter.
3) Divide the batter between the 2 tins, level the tops and bake for 25 mins or until cooked. Leave to cool in tins.
4) Ganache topping: Place white chocolate and cream in a small bowl over a pan of barely simmering water. As soon as chocolate has nearly all melted, remove from heat and stir gently. Add ground cardamom then spread thickly over each cake layer. Leave to cool and firm up then stack layers and sprinkle top with reserved pistachio.
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ROSEMARY'S CHOCOLATE AND ORANGE COOKIES (WHITE CHOCOLATE, FUDGE or SMARTIE COOKIES)
4oz/100g butter
4oz/100g light muscovado sugar
1 tablespoon syrup
6oz/150g SR flour
100g chopped Chunky Orange and Chocolate Bar, White Chocolate, Fudge pieces or Smarties
Heat oven to 180'C or 160'C fan oven. Cream butter and sugar, add syrup then mix in half the flour. Add chocolate chunks or other filling of choice and then work in the remainder of the flour. Work the dough together with your fingers and then divide into 14 balls. Place them on baking sheets - do not flatten. Bake for 12 minutes until the edges are golden. Enjoy with a cup of tea!
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If you have a favourite recipe that you would like to share, please email it to [email protected]
This is the recipe for winning entry of our recent Jams and Preserves Contest:
LEMON CURD - Makes 3 small jars
100g butter
173g caster sugar
3 beaten eggs
Grated zest and juice of 3 lemons
Place butter and sugar in a bowl and stand it over a pan of summering water. Stir occasionally until the butter has melted. Stir the eggs and the lemon zest and juice into the butter mixture. Cook for about 25 mins until the curd thickens, stirring occasionally. Do not allow to get too hot.
Remove from heat and pour into warm, clean jars. Will keep in the fridge for up to 3 months.
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GINGER ROOT CAKE
2 eggs 2 tbs lemon juice
100g dark brown sugar lemon zest
100g black treacle icing sugar
150ml sunflower oil
150g swede/parsnip coarsely grated
4 nuggets stem ginger
175g brown flour
2 tspn baking powder
1 tspn bicarb of soda
2 tspn ground ginger
- Grease and flour 20cm cake tin, set oven to180'C
- Separate eggs, beat one white until stiff, beat other egg + yolk with sugar until thick
- Add oil, treacle, veg + stem ginger to sugar and eggs
- Mix together flour, baking powder, soda + ginger, stir into egg mixture
- Fold egg white into mixture
- Pour into tin, cook for 45mins, cool in tin
- Beat lemon zest, juice and icing sugar together, spread over cake.
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BROWNIE LOAF
200g caster sugar
125g melted butter
40g cocoa powder
1tsp vanilla extract
2 eggs
135g SR Flour
Chunks of white chocolate
Melt butter and sugar, add cocoa and flour then eggs and vanilla, put into a lined loaf tin and push white choc into the mix and bake at 170 for approx 20 mins or until a skewer comes out clean
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APPLE AND WALNUT MUFFINS
250g SR Flour
100g butter
4 apples coarsely grated ( eating)
75g walnuts
125g brown sugar
1 large egg
1/2 tsp vanilla extract
100ml milk
Cream butter and sugar, add apples, walnuts and sugar stir in the eggs, vanilla and milk. Divide into paper cases and bake at 190 for 20-25 mins. Top with frosting made with cream cheese, icing sugar, cinnamon and sprinkle with crystallised ginger.
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GLUTEN FREE RASPBERRY AND CHOCOLATE CAKE
60g rice flour
60g cornflour
30g cornflour
1tsp bicarbonate of soda
150g castor sugar
6 eggs
Whisk sugar and eggs until white and fluffy and fold in the rest of the ingredients, pour into a Swiss roll tin lined with parchment then bake at 180 for approx 15 mins, cool and trim off edges cut into 3 even pieces and assemble a three tiered cake with whipped cream and raspberries or leave whole and make a Swiss roll.
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Here are some of the petit four recipes from our winners at our recent AM Petit Four Competition 2018:
MINI PARMA HAM AND VEGETABLE TARTS (WINNER - DOT BRACEGIRDLE)
Line a mini muffin tin with Parma ham and top with uncooked sweet corn and diced red pepper. Beat 2 eggs with 200ml of double cream, pour in and garnish with a thin slice of asparagus tip.
Bake in a preheated oven at 200'C for 15 minutes (don’t season as the ham is salty when cooked)
PORTUGUESE CUSTARD TARTS (2nd PLACE - AMANDA STEVENS)
3 egg yolks
125g/4½ oz c. sugar
30g/1oz cornflour
1 vanilla pod, split, seeds scraped out
175ml/6fl oz full-fat milk
225ml/8fl oz double cream
300g/10½ oz ready-rolled puff pastry
butter for greasing, plain flour and icing sugar for dusting
In a pan, heat the egg yolks, sugar and cornflour over a low to medium heat, whisking continuously until thickened. Add vanilla seeds, then the milk and cream in a thin stream, whisking continuously, until the mixture is thick and smooth.
Continue stirring the custard mixture until it comes to the boil, remove from heat and cover the surface with cling film.
Roll out the puff pastry onto work surface lightly dusted with flour and icing sugar. Cut the pastry in half and place one sheet on top of the other. Roll the pastry sheets up like a Swiss roll and cut the roll into twelve slices.
Lay each of the rolled pastry slices flat onto the work surface and roll out into 10cm/4in discs using a rolling pin.
Press a pastry disc into each of the wells of buttered 12 hole muffin tray. Divide the cooled custard equally among the pastry cases. Bake the tarts for 18-20 mins in a pre-heated oven 180'C/350'F/Gas 4 until the custard has set and is pale golden-brown and the pastry is crisp and golden-brown. Allow to cool in the tin.
ROSEMARY, PECAN AND GOATS CHEESE TARTS (3rd PLACE - PAM CLEMENTS)
6 ozs softened goats cheese
4 ozs softened cream cheese
3/4 cup chopped pecans
1 tsp extra virgin olive oil
1 tsp honey
1/2 tsp sriracha (chilli sauce)
1/4 tsp salt
2 tbs each currants, dried cranberries and golden raisins (or whatever combination you like)
1 tbs finely chopped fresh rosemary
3 tbs finely chopped fresh parsley
Whisk together both cheeses until smooth and creamy, then refrigerate for at least 1 hr.
Combine pecans, oil, honey and sriracha and place on a small baking tray lined with parchment paper then bake for 6 - 8 mins in a preheated oven 325'F, stirring well half way through cooking. Remove from oven and toss in the salt and cool. Combine pecan mix, dried fruit and chopped herbs on a plate. Roll 1 tbsp. size portions of the cheese mix into approx. 24 balls and roll in the nut mix. Chill for 30mins before serving.
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SULTANA AND ALMOND SLICE
450g sultanas (good quality, partially rehydrated)
3 eggs
350g c sugar
2 tsp almond essence
225g butter
350g p flour
2 tsp baking powder
Beat eggs, sugar and essence together. Melt butter, add sultanas then add to egg mix. Add flour and b powder, mix thoroughly and pour into a roasting tin. Bake in a preheated oven 160'C/Gas 3 and start checking after 20 mins. Freezes well.
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JAVANESE GINGER SQUARES
400g dark chocolate (min 60%) broken into squares
125g unsalted butter
425g tin condensed milk
250g gingernut biscuits (crushed)
250g crystallised ginger (finely chopped)
75g flaked or desiccated coconut
Melt chocolate in a large bowl over a pan of hot water. Stir in butter and condensed milk then biscuit crumbs, 3/4 ginger and coconut. Spoon mix into a lined baking tray (17 x 28cm) and level the surface, then dot with remaining ginger. Chill overnight then cut into small squares.
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LEMON AND LIME POPPY SEED DRIZZLE CAKE
125g soft butter, plus a little extra for greasing
150g caster sugar
½ vanilla pod (or a couple of drops of vanilla extract)
3 medium eggs (at room temperature)
150g self-raising flour
1 tsp baking powder
pinch of salt
1 lemon
1 lime
4 tbsp poppy seeds
50g icing sugar
Cream the butter and sugar together with a hand-held electric whisk until light and fluffy. Add the vanilla seeds, or vanilla extract, with two of the eggs and beat like mad again.
The mixture may look less than perfect at this stage, but keep going and it will come good. Add the last egg and beat like mad, then sift in the flour, baking powder and salt and finely grate in the lemon and lime zests. Stir the poppy seeds through, then tip the whole lot into a greased and lined 450g loaf tin. Spread the mixture flat with the back of a spoon and bake in a pre-heated oven,180'C/160'C fan/ Gas 4, for about for 35 minutes.
Meanwhile, put the icing sugar in a small bowl. Squeeze in about 1 tablespoon of juice from either the lemon or lime. Add enough to give a runny drizzle, stirring between each addition, and then set this aside.
Check the cake after 30 minutes to see if it is cooked. Insert a skewer into the centre of the cake. It should come out clean. If not, pop it back into the oven for another 5 minutes or so. Once cooked, leave it to cool for a few minutes in the tin. Pull it out using the paper, then peel it off and transfer to a wire rack until cool. Place it on a serving plate, drizzle the drizzle over the top, slice into 12 and serve!
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APPLE AND CINNAMON CAKE
225g softened butter
225g light muscovado sugar
3 large eggs
100g walnut pieces, chopped
100g sultanas
225g self-raising flour
2 level tsp baking powder
400g cooking apples, peeled, cored and grated
1 level tsp ground cinnamon
TO FINISH
light muscovado sugar, for sprinkling
extra chopped walnuts, for sprinkling
icing sugar, for dusting
Measure the butter, sugar, eggs, chopped walnuts, sultanas, flour and baking powder into a large bowl and beat well for about 2 minutes until thoroughly blended.
Spoon half the mixture into a greased and base lined 23cm deep round cake tin then spread the grated apple and ground cinnamon in an even layer on top. Spread the remaining cake mixture on top, level the surface then sprinkle generously with light muscovado sugar and walnuts.
Bake in a pre-heated oven,180'C/160'C fan/ Gas 4, for about 1 ¼ – 1 ½ hours or until the cake is well risen and golden brown. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Dust with icing sugar to serve.
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NUTELLA 'TOAST TOPPER' COOKIES
100g soft unsalted butter
75g golden caster sugar
75g light brown soft sugar
50g Nutella Chocolate Spread
50g peanut butter
4 tbsp clear honey
1 large egg, beaten
1 tsp vanilla extract
200g plain flour
1 tsp bicarbonate of soda
½ tsp fine sea salt
75g dark or milk chocolate chips or chunks, or a mixture
25g cornflakes
Cream the butter and sugars together then add the rest of the ‘toast toppers’ – the Nutella, peanut butter and honey, plus the egg and vanilla, and mix with a wooden spoon. Add the flour, bicarbonate of soda and salt, and mix again to a soft, smooth dough, then finally stir in the chocolate chips, or chunks, and cornflakes – they’ll break up a bit as you go.
Use a small ice-cream scoop or tablespoon, to scoop spoonfuls of the dough onto baking sheets lined with baking paper or silicone liners. Space well apart and flatten a little with the back of your spoon.
Bake in a preheated oven 180'C/160'C fan/ Gas 4 for 12-15 minutes, or until just set with slightly crisp edges. Cool for a couple of minutes on the tray, then lift carefully onto a wire rack and leave to cool.
Makes about 20 cookies which will last up to a week in an airtight container, but become less crisp after 2 days.
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DOUBLE LEMON TRAYBAKE
225g (8oz) cold baking spread, plus extra for greasing
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 tsp baking powder
4 large eggs
2 tbsp milk
2 tbsp lemon curd
finely grated zest of 2 lemons
FOR THE ICING
3-4 tbsp lemon juice
250g (9oz) icing sugar, sifted
Finely grated zest of 1 lemon (use a lemon zester or canelle knife, if preferred)
Place all the ingredients for the cake into a large bowl and use an electric hand whisk to beat well for about 2 minutes until well blended. Turn the mixture into a 23 x 30 cm greased and base-lined baking tray and level the top.
Bake at 180'C/160'C fan/gas 4 for about 30-35 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed lightly in the middle with your fingertips. Leave to cool in the tin.
Meanwhile, make the icing. In a medium bowl, mix together the lemon juice and icing sugar to give a runny consistency. Spread out evenly over the cake with a palette knife then sprinkle with the lemon zest and leave to set before cutting into 24 pieces to serve.
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We have managed to extract some of the canapé recipes from our winners at our recent AM Canapé Competition.
BLINI WITH ASSORTED TOPPINGS (WINNER - DOT BRACEGIRDLE)
BLINI
1 egg
70gm water
50gm natural yoghurt
100gm SR flour + pinch of salt
2 spring onions finely sliced
Butter for frying
Mix egg, water, spring onions and yoghurt together then whisk in the flour. Melt a little butter in a frying pan, add a teaspoon of the mixture at a time and fry on each side until golden.
1. Top with crème fraiche mixed with horseradish and place a piece of smoked salmon on top.
2. Spread a small amount of Boursin cheese on each blini and top with poached salmon.
Pea Puree on Bruschetta or thinly sliced Baguette
Chop bruschetta into even pieces or slice baguette thinly and bake in a hot oven until golden.
300gm frozen garden peas
2 tbsp fresh mint
2 Spring onions
Olive oil
S & P
Feta cheese
In a food processor blend spring onions then add peas, mint, salt & pepper and olive oil until a coarse consistency. Top bruschetta or baguette with the pea mix and crumble Feta cheese on top.
NO BAKE BAILEYS CHEESECAKE BALLS (Runner Up - Wendy Morris)
320g chocolate coated biscuits
250g mascarpone cheese
80ml Baileys Irish cream
300g white chocolate, roughly chopped
50 to 80g dark chocolate, roughly chopped
Place biscuits in a bowl and crush up to make crumbs. Add the mascarpone and Baileys and mix up thoroughly.
Make into approximately 20 balls around 2 cms wide (smaller balls may be made but will require more chocolate to cover) and refrigerate for around 45 minutes on a baking tray lined with baking parchment. Once chilled, coat balls in melted white chocolate and return to the fridge to chill. To finish, drizzle melted dark chocolate over the chilled balls.
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CREAM CHEESE AND PARMA HAM CANAPES (3rd Place - Kate Sibthorp)
Rye bread
Cream cheese
Parma ham, cut into rough strips not more than 4cms long
Stem ginger
Spread slices of rye bread with cream cheese. Cut into squares. Top with a teaspoonful size heap of shredded Parma ham. Garnish with two or three slivers of stem ginger.
Possible substitutes: charcoal crackers instead of the rye bread; ordinary ham instead of the Parma ham.
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CHOCOLATE BISCUIT CAKE
125g plain chocolate
1 tbsp golden syrup
125g butter or block margarine
125g digestive biscuits, broken up
25g raisins
25g glace cherries
50g flaked almonds, toasted
Melt chocolate in a bowl over a pan of simmering water. Add syrup and butter and stir until melted. Remove from heat and cool slightly. Stir fruit, biscuits and almonds into the chocolate mix and turn into a loose-bottomed, greased 7'' flan tin. Smooth top and chill for at least 1 hour before serving.
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SERIOUSLY RICH CHOCOLATE CAKE
100g diced butter plus extra for greasing
Flour for dusting
140g good quality, 70% dark chocolate, broken into pieces
6 large eggs, separated
140g ground almonds
1 tbsp kirsch or Cointreau (optional)
Pinch of salt
85g caster sugar
Cocoa powder and crème fraiche to serve
Melt the chocolate and butter in a heatproof bowl over a pan of gently simmering water, remove from heat, stir until smooth and leave to cool for 5 mins. Stir in the egg yolks, ground almonds and liquor, if using. Whisk egg whites in a large bowl with a pinch of salt until mixture forms soft peaks. Continue whisking, adding sugar a little at a time, until stiff peaks form. Stir 2 tbsp of the whites into the chocolate mix, then gently fold in the remainder until well mixed. Spoon mix into a greased 23cm/9'' springform cake tin which has been base lined and the sides dusted with flour. Bake at 170'C/150'C fan/Gas 3 for between 30 - 35 mins until well risen and just firm to the touch. The cake may sink and crack. The cake may be stored for up to 4 days in an airtight container or frozen at this stage. To serve, remove base paper, sift cocoa powder over the top and serve with crème fraiche.
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SHORTBREAD
125g/4oz butter
55g/2oz c sugar, plus extra to finish
180g/6oz plain flour
Cream the butter and sugar together until smooth then add the flour to get a smooth paste. Turn out onto a work surface and gently roll out until 1cm/0.5'' thick. Cut into round or fingers and place onto a baking sheet. Sprinkle with c sugar and chill for 20 mins. Bake at 190'C/170'C fan/ gas 5 for 15 - 20 mins until pale golden. Cool on a wire rack.
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LEMON DRIZZLE CAKE (FRESH ORANGE CAKE)
4oz margarine (4oz margarine)
6oz caster sugar (4oz caster sugar)
6oz SR flour (6oz SR flour)
Pinch of salt (Pinch of salt)
2 large eggs (2 large eggs)
1 - 2 tbsp milk (1 - 2 tbsp milk)
Grated rind of 1 lemon (grated rind of 1 orange)
Glaze:
3oz icing sugar (4oz icing sugar)
Juice of 1 lemon (Juice of 1 orange)
Sieve flour and salt, mix in marg, sugar and lemon rind. Mix in eggs and add enough milk to give a dropping consistency. Place in a shallow lined 8'' traybake tin and level the top. Bake in oven (180'C/160'C fan/gas 4) for about 30 mins until firm to the touch. To make the glaze, heat the lemon juice and the icing sugar until the sugar has dissolved. Prick the cake all over whilst still in the tin and then spoon on the syrup. Improves if left to stand for a couple of days.
FRESH ORANGE CAKE - Make as for Lemon Drizzle cake using ingredients shown in orange.
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CRANBERRY AND WHITE CHOCOLATE COOKIES
4oz/110g butter
4oz/110g golden caster sugar
1 tablespoon syrup
6oz/180g SR flour
1 tsp bicarb
2oz/60g dried cranberries
4oz/110g chopped white chocolate
Heat oven to 150'C/gas 3. Cream butter, sugar and syrup until fluffy, sieve flour and bicarb over and stir then mix in cranberries and chocolate. Work the dough together with your fingers and then divide into 15 balls. Place them on greased baking sheets and flatten each one with the base of a damp tumbler which has been dipped in sugar. Bake for 8 -12 minutes until the edges are golden. Leave to set on baking sheets for a few minutes before cooling on wire racks.
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Coconut & Lime Drizzle Cake
175g Stork tub margarine
175g caster sugar
Zest of 2 limes
3 large eggs
160g SR flour
50g desiccated coconut
Juice of 1 lime
For drizzle:
Juice of 1 lime
1 tbsp water
50-100g caster sugar (depending upon taste)
Cream together margarine and caster sugar until light and fluffy. Beat in lime zest followed by eggs (one at a time), beating after every addition, then fold through the flour, coconut and lime juice. Place mix in a 2lb (1kg) greased and lined
loaf tin and bake in oven (180'C/160'C fan/gas4) until golden (approx. 50 minutes , or until skewer comes out clean).
Combine drizzle ingredients for drizzle, warming slightly to dissolve sugar. As soon as the cake comes out of the oven, poke holes in cake with a skewer and slowly spoon over the drizzle. Allow to cool, then serve. Can be frozen.
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Victoria Sponge
175g SR flour
175g Stork margarine
175g caster sugar
1.5 tsp baking powder
3 large eggs
3 drops vanilla essence
Filling: Strawberry jam (conserve or cheaper one without complete strawberries – harder to cut)
Butter Icing: 75g unsalted butter, 175g sieved icing sugar, 3 drops vanilla essence and a spot of milk to soften icing if stiff when all mixed together.
Sift flour and baking powder into a large mixing bowl, add remaining ingredients and whisk with an electric hand held whisk until thoroughly combined. Divide mixture between two greased and lined 8'' round cake tins, level off and bake in the centre of oven (170'C/150'C fan/gas 3 for 30 minutes. When cooked leave them in the tins for only about 30 seconds and then when cool, sandwich the two cakes with jam and butter cream and dust top with icing sugar.
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Bara Brith (Welsh Tea Loaf)
375g mixed dried fruit
250g light muscovado sugar
300ml strong hot tea, strained
300g SR flour
1 egg, beaten
Combine the dried fruit, sugar and hot tea in a large bowl. Stir the mix and leave to steep for at least 8 hours. Stir the flour and egg into the dried fruit and tea mixture, mixing thoroughly. Turn the mixture into a greased and lined 2lb (1kg) greased and lined loaf tin and level the surface. Bake at 150'C/130'C fan/gas 2 for at least 1½ to 1¾ hours until well risen and firm to the touch. A fine skewer inserted into the middle should come out clean. Leave to cool in the tin for about 10 minutes, then turn onto a wire rack and peel off the lining paper. Leave to cool completely. Serve sliced and buttered.
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Apple Orange, Cardamom and Almond Cake
Grated zest and juice of 1 large orange
250g chopped dates oven
250g soft margarine
150g soft brown sugar
4 large eggs
250g spelt flour
1tspn bicarb
10 cardamom pods crushed to remove seeds
100g ground almonds
2 tbsp icing sugar
Heat dates with most of the orange juice and zest for 2 minutes then leave to cool.
Beat margarine and sugar together, add the eggs slowly, adding a tablespoon of flour if it looks curdled.
Fold in the rest of flour, bicarb, cardamom seeds and almonds. Stir in the cooled dates.
Spoon into a greased and lined 21cm loose bottomed cake tin then bake for 1hr 20 mins at 140'C, gas 1. Leave in tin for 30 mins when cooked.
When cool, mix rest of orange juice and icing sugar together and drizzle over the cake.
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Sugar Free Sticky Date and Apple Cake
1 large dessert apple, about 200g, plus 1 extra, about 150g, for decorating
250g pitted dates
250ml water
100g unsalted butter plus extra for greasing
1 tsp bicarb
2 eggs
150g plain wholemeal flour
2 tsps baking powder
1 tsp unsweetened vanilla extract
Core the large apple and chop roughly into 2.5cm squares, leaving the skin on. Place the apple squares in a pan with the dates, water and bring to the boil. Boil for ~ 3 minutes until the apple is soft. Meanwhile, quarter, core and thinly slice the smaller apple, leaving the skin on.
Take the pan off the heat, stir in the butter, allow to melt and then add the bicarb. The mix will foam up. Place the eggs, flour, b powder and v extract in a food processor, add the date mixture and blend for ~ 5 secs until everything is combined. Spoon the mix into a greased 8'' square baking tin and smooth the top. Arrange the sliced apple on the top of the cake and bake at 200'C/180'C fan/ gas 6 for 40 mins until an inserted skewer comes out clean. Leave to cool in the tin and then cut into 25 pieces. Eat within 2 - 3 days.
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Claudia Roden's Flourless Orange and Almond Cake
3 medium oranges
6 eggs, separated
225g caster sugar
200g ground almonds
1 tsp baking powder
Place the whole, unpeeled oranges in water. Cover and bring to the boil. Simmer for 1hour 30minutes or until soft. Drain the oranges, cut into quarters and whizz everything, excluding the pips, in a food processor, then cool.
Beat the egg yolks and sugar together in a large bowl until pale. Beat in the orange pulp, almonds and b powder. Beat the egg whites to soft peak stage and fold gently into the mixture.
Divide mix between 2 x 23cm (9'') base lined springform cake tins and bake in a preheated oven, 180'C/160'C fan/Gas 4, for ~ 1 hour until firm to the touch. Cool in the tin and dust with icing sugar to serve.
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Peanut Biscuits
4ozs butter
1 teacup sugar
1 teacup plain flour
1 teaspoon baking powder
1/2 teaspoon b soda
8ozs salted peanuts
1 teacup cornflakes
1 teacup porridge oats
1 egg
Cream the butter and sugar together and then add all the remaining ingredients. Drop small spoonfuls onto a greased baking sheet and bake at 170'C/150'C fan/ gas 3 for 10 minutes. until golden.
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Bran and Sultana Loaf
1 cup All Bran
1 cup milk
1 cup brown sugar
1 cup sultanas
1 cup SR flour
1 egg
Place all ingredients in a mixing bowl and leave to soak overnight.
Bake in a loaf tin at 170'C/150'C fan/ gas 3 for 1 hour until cooked. Allow to cool and serve sliced spread with butter.
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We have managed to extract the dip recipes from our winners at our recent AM Dipathon!
Gorgonzola and Apricot (Winner - Pat Pinnock)
8 oz block cream cheese
2.5 ozs Gorgonzola
2 slices crispy cooked smoked bacon crumbled
1oz chopped spring onion
3 - 4 ozs (depending on how sweet you like it) Apricot jam.
Place all ingredients in a mixer and whizz.
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Chocolate and Brandy Dip (Joint Runner Up - Jess Davidson)
60 gms dark chocolate
10 grms butter
70 mls double cream
200g cream cheese
3 - 4 tbsp icing sugar
Brandy to taste
Combine chocolate, butter and cream in a pan over a low heat until melted and mixture is smooth. Take off heat and allow to cool a little. Add cream cheese and icing sugar. Beat on a medium speed until smooth and stir in brandy to taste.
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Beetroot and Chick Pea Hummus (Joint Runner Up - Lydie Donald)
3 cooked beetroot chopped
1 tin of chickpeas drained & rinsed
1/2 teaspoon sesame oil
1/4 teaspoon of zitar (optional)
dash of lemon juice
1/2 clove of garlic
salt & pepper
Blitz all ingredients together until smooth and serve
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Apple and Ricotta Cake (As eaten in September at Springhill Farm)
125g unsalted butter
125g caster sugar
1 egg
185g plain flour plus extra for dusting
1 tsp baking powder
250g ricotta cheese
3 tablespoons honey
1 tsp vanilla extract
1 lemon, grated zest
Stewed apple with cinnamon or 150g fresh raspberries or strawberries plus 3 tbsp. dried fruit, or whatever combination takes your fancy!
3 tablespoon icing sugar
Cream butter and sugar together until fluffy then add egg and mix well. Stir in sifted flour and baking powder. Turn dough onto a lightly floured surface, bring together into a smooth round, cut in half, wrap each half in cling film and chill for 30mins.
Beat ricotta, honey, lemon zest and v essence together then fold in dried fruit. Roll each half of the dough into 20cm rounds and press into a lightly greased, loose-bottomed tin. Place the fruit on the dough and then cover with the ricotta mix. Cover with the remaining dough circle and press edges together. Bake at 180'C/Gas 4 for 35 minutes until golden. Allow to cool in the tin for 20 mins, dust with icing sugar and serve with extra fruit.
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Mum Palin's Fruit Cake (Also as eaten in September at Springhill Farm!)
8oz SR flour
4.5 oz butter
3 oz sugar (plus some to sprinkle on top)
9 oz mixed fruit
One grated apple
1 egg
2 heaped teaspoons of mixed spice
2-3 teaspoons almond essence
Milk
Cream fat and sugar then add all other ingredients. Add milk until mixture is a dropping consistency.
Cook in a greased tin at 160 'C.
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Nadia's Parsnip and Orange Spiced Cake (from July's Fulshaw WI Meeting)
Cake:
230g SR flour
1 tsp baking powder
1 tsp cinnamon
2 tsp mixed spice
200g caster sugar
100g chopped walnuts plus extra for topping
3 medium eggs
150ml sunflower oil
500g parsnips, peeled and coarsely grated
zest of 2 oranges plus extra for decoration
Frosting:
50g softened unsalted butter
200g full fat cream cheese
150g icing sugar
zest of 1 orange
Cake: Sift flour, baking powder and spices into a large bowl and add sugar and walnuts and mix.
Beat eggs and oil together in a separate bowl for a few minutes. Add flour mix, parsnips and orange zest and mix to form a thick batter - about 2 minutes. Divide mix into 2 greased and base-lined 20.5cm sandwich tins, level tops and bake in a preheated oven (180'C/160'C fan/Gas 4) for 25 - 30 minutes until golden and a skewer comes out clean. Cool cakes in tins for 10 mins, then cool completely on a wire rack.
Frosting: Beat butter with a wooden spoon, then add cream cheese and icing sugar. Beat until combined but do not overmix or it will turn runny. Leave in fridge until needed.
Sandwich cakes together using frosting and top with lashings of frosting. Sprinkle with walnuts and extra orange zest.
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Cookie Recipe (From May's Fulshaw WI Meeting)
4oz/100g butter
4oz/100g light muscovado sugar
1 tablespoon syrup
6oz/150g SR flour
Heat oven to 180'C/160' C fan oven. Cream butter and sugar, add syrup then mix in half the flour. Work in the remainder of the flour. Work the dough together with your fingers and then divide into 14 balls. Place them on baking sheets - do not flatten. Bake for 12 minutes until the edges are golden. Optional extra - add small pieces of Turkish delight to mix.
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Apple Cream Cheese Rose Tarts (From May's Fulshaw WI Meeting)
1-2 sheets puff pastry
1/4 cup cream cheese
3 tbsp sugar
cinnamon
1 apple
1 tbsp lemon juice
3 tbsp water
Take out the core and thinly slice the apple. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside.
Roll out the puff pastry and cut into 4 even strips. Spread cream cheese and sprinkle on sugar onto the puff pastry strips. Arrange the apple slices and sprinkle cinnamon on top. Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins. Bake for 40 minutes at 190'C/170'C fan/Gas 5.
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Coconut Macaroons (From May's Fulshaw WI Meeting)
100g desiccated coconut
100g caster sugar
2 (medium-sized) egg whites
1tbsp plain flour
1 pinch of salt
75g dark chocolate
Preheat oven to 160'C fan. Line a baking tray with greaseproof paper and then the rice paper
Mix the desiccated coconut, sugar, flour, salt, vanilla extract and egg whites together in a bowl. The mixture should be 'gloopy' and sticky.
Spoon the mixture into rounded 'dollops' onto the rice paper and cook in the oven, on the middle shelf, for 14-16 minutes until the macaroons are lightly golden brown. Allow to cool.
Melt the dark chocolate over a bain-marie or in the microwave, then drizzle over the macaroons
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Frosted Carrot Cake Tray Bake Recipe (From February’s Fulshaw WI Meeting)
Cake
175 mls sunflower (or vegetable) oil
175g light muscovado sugar
3 eggs, beaten (usually use large)
175g finely grated carrots
85g sultanas
55g chopped walnuts
Grated rind of 1 orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg
Strips of orange zest to decorate
Frosting icing
300g carton of cream cheese (don’t use ‘light’ cream cheese)
2 tbsp icing sugar – add a little more if you feel it’s not stiff enough
Finely grated zest of 1 lemon
Optional – a couple of drops of lemon flavouring
In a large bowl beat together the oil, sugar and eggs. Stir in the grated carrots, sultanas, walnuts and orange rind.
Sift the flour, bicarbonate of soda, cinnamon and nutmeg together in a bowl and then mix evenly into the carrot mixture.
Spoon the mixture into a 9'' square greased and lined cake tin and bake in the pre-heated oven (160°C/fan140°C/Gas 3) for 40-45 minutes until well risen and firm to the touch (and when a skewer inserted into the centre of the cake comes out clean).
Leave in the tin for 5 minutes to cool completely.
For the frosting icing, combine the cream cheese, icing sugar, lemon zest (and lemon flavouring – optional) and beat until smooth. Spread over the top of the cake with a palette knife.
Mark out into15 square before gently placing the strips of orange zest on each individual square. Cut and serve.
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GINGER AND CHILLI BISCUITS (1st Prize, Sweet Category by Dot Bracegirdle)
225g SR flour
1 tsp baking powder
2 tsp ground ginger
0.5 tsp cayenne pepper
125g butter
100g golden syrup
100g light muscovado sugar
75g crystallised ginger, finely chopped
pinch of dried chilli flakes
Place flour, b powder and spices in a bowl. Rub in butter to form a crumbly mix. Add syrup, sugar and 50g ginger. Mix well to form a soft dough. Roll into 30 balls and place well apart on lined baking trays. Sprinkle with remaining ginger and chilli flakes. Bake in oven (180'C/350'F/Gas 4) until golden brown. Allow to cool on baking trays.
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MAPLE BACON SHORTBREAD (Runner Up, Sweet Category by Jess Davidson)
5 pieces crispy bacon, separated (4 chopped)
113g butter, room temperature
50ml maple syrup
36 g granulated sugar
0.25 tsp salt
16g cornflour
151g flour
85g milk chocolate
Mix flour, cornflour and salt. Cream butter, syrup and sugar in a mixer at medium speed. Slow the speed down and add the flour mix until combined but do not over mix. Stir in chopped bacon by hand. Place dough between 2 sheets cling film and pat into a disc 0.5'' thick. Chill in freezer for 20 - 30 mins. Remove from freezer and cut out biscuits using a 1.75'' cutter. Place on sheets lined with baking parchment in a preheated oven (180'C/350'F/Gas 4) for 20 - 22 mins. Allow to cool. Dip biscuits halfway into melted chocolate. Sprinkle with remaining rasher of bacon, finely chopped, before chocolate sets. Chill and store in fridge for up to 1 week.
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PARMESAN BISCUITS (1st Prize, Savoury Category by Jane Whittle)
100g cold, unsalted butter, cut into chunks
100g plain flour
pinch salt
pinch cayenne pepper
1 heaped tsp mustard powder
50g finely grated mature cheddar
50g finely grated parmesan plus extra for garnish
1 beaten egg
Place butter, flour, salt, cayenne, mustard powder and cheeses on a food processor. Process together to start and then finely pulse the mixture in short bursts until mixture binds together. Wrap in cling film and leave in fridge for 30 mins. Roll out pastry on a lightly floured work surface to the thickness of 2 pound coins. Cut out biscuits to desired shape and size. Place on greased baking sheets, 2 cm apart, brush with beaten egg and sprinkle with parmesan. Bake for 10 minutes in a preheated oven (180'C/350'F/Gas 4) until golden brown. Carefully lift off baking sheets and allow to cool on a wire rack.
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CHEESY BISCUITS WITH CELERY SALT (Runner up, Savoury Category by Alison Boddington)
50g wholewheat flour
50g grated Cheddar cheese
50g grated Cheshire cheese
56g butter
0.25 tsp salt
pinch cayenne pepper
twist black pepper
celery salt for topping
Sift flour and salt into a mixing bowl and add cayenne and black pepper. Add 2 cheeses and butter and rub together. Roll dough to 3mm thickness and cut out biscuits. Arrange on a baking sheet and sprinkle with celery salt. Bake on a high shelf in oven (190'C/375'F/gas5) for 10-12 mins. Leave to cool and crisp on a wire rack. Store in an airtight container.
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SULTANA FLAPJACKS
225g butter
225g demerara sugar
75g golden syrup
350g porridge oats
100g sultanas
Put butter, sugar and syrup into a large pan and place on a medium - low heat. When melted, remove from heat and stir in oats and sultanas. Spoon mix into a greased and lined 30 x 23cm deep baking sheet. Press out firmly with the back of a spoon and level the surface. Bake for about 35 mins (fan 140'C/160'C/325'F/gas3) until golden brown. Leave to cool for 10 mins then cut into 24 squares. Leave in tin to cool completely then lever out.
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PUMPKIN CAKE
375mls SR flour
1 tsp salt
250mls caster sugar
1 tsp baking powder
250mls tinned pumpkin puree
125mls olive oil
2 beaten eggs
60mls water
125mls walnuts
0.5 tsp allspice
Sift flour, salt and baking powder. In a separate bowl mix pumpkin puree, oil, eggs, water and allspice. Combine dry ingredients not too thoroughly. stir in walnuts. Bake for 50 - 60 mins (180'C) in a greased and lined loaf tin.
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LEMON DRIZZLE CAKE
225g baking spread, straight from the fridge or softened butter
225g caster sugar
275g SR flour
2 level tsp baking powder
4 eggs
4 tbsp milk
grated rind of 2 lemons
1 heaped tbsp very finely chopped lemon verbena or lemon balm or just omit
Glaze:
175g gran sugar
juice of 2 lemons
Place all cake ingredients into a large bowl and beat for about 2 mins until well blended. Place in a greased and lined 30 x 23cm traybake tin and level the top. Bake in oven (180'C/160'C fan/gas 4) for 35 - 40 mins until cake springs back when lightly touched. Cool for 5 mins in the tin, then lift out with the lining paper still attached and place on a wire rack set over a tray. While the cake is cooking, make the topping. Mix the gran sugar with the lemon juice and stir to a runny consistency. Brush or spoon the mix over the warm cake and leave to set.
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OATY CHERRY COOKIES
250g butter
50g c sugar
100g light muscovado sugar
150g SR flour
225g porridge oats
200g glace cherries (150g roughly chopped, 50g left whole)
50g raisins
Beat butter and sugars together until light and fluffy. Stir in the flour and oats and mix well. Add cherries and raisins. Divide mix into 18 equal portions and shape each one into a ball. Place well apart on baking sheets lined with baking paper and lightly flatten. Bake for 15 - 20 mins in a preheated oven (180'C/160'C fan/gas 4) until pale golden around the edge. Cool on the baking sheets for 5 mins then transfer to a cooling rack.
Store any uncooked mixture in the fridge for up to 1 week or freeze on the day for up to 6 months, defrosting before baking.
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BLACKBERRY, LIME & ELDERFLOWER DRIZZLE CAKE
225 g self-raising flour
75g polenta
250 g unsalted butter
250 g caster sugar
4 large eggs
1 tsp Vanilla extract
1 lime; juice & zest
2 tbsp milk
150 g blackberries
100 ml elderflower cordial
6 tbsp granulated sugar
1/2 lime; zest & juice
Preheat the oven to 180'C; grease & line a 22x33cm baking tin
In a food processor, blitz together the flour, polenta, butter, caster sugar, eggs, vanilla extract, zest & juice of the whole lime and the milk. Pour into the tin and scatter over the blackberries. Bake for 30 mins.
Mix together the elderflower cordial, granulated sugar and the zest & juice of 1/2 lime. Once the cake is cooked, prick holes all over it and spoon the cordial mix over the hot cake. Leave to cool in the tin and then slice into 16 pieces.
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BARA BRITH
175g currants
175g sultanas
225g light muscovado sugar
300ml strong hot tea
275g SR flour
1 beaten egg
Place dried fruit and sugar in a bowl, pour tea over, cover and leave to soak overnight. Stir the flour and egg into fruit mixture, mix thoroughly and turn into a greased and lined 900g loaf tin. Level the surface and bake in a pre-heated oven (150'C/Gas 2) for 1.5 - 1.75 hours until well risen and cooked through. Allow to cool in tin for 10 mins before turning out and leaving to cool completely on a wire rack. Served sliced and buttered.
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CARROT & PISTACHIO TRAYBAKE
Sponge : 225g SR flour
1tsp baking powder
1.5 tsp cinnamon, 0.25 tsp freshly grated nutmeg, 0.5 tsp each ground ginger and mixed spice and a good pinch salt
200g light brown muscovado sugar
Finely grated zest of 1/2 lemon
75g unsalted pistachios, roughly chopped
3 large eggs
150 ml sunflower oil
350g grated carrots
Topping: 200g full fat cream cheese
50g softened unsalted butter
150g sifted icing sugar
Finely grated zest of 1/2 lemon and juice of 1 lemon
25g pistachio nuts - roughly chopped
Tray bake tin, 25.5 x 20.5 x 5 cm, greased and base-lined
Preheat oven to 180'C, Gas 4.
Sift flour, baking powder, spices and salt into a large mixing bowl. Mix in sugar, lemon zest, and chopped pistachios. Beat eggs with the oil until well mixed, then add to bowl together with the grated carrot and mix thoroughly.
Transfer mix to prepared tin and spread evenly. Bake for about 45 mins until cooked. Place tin on a wire rack, run a round-bladed knife around cake to loosen, leave for 5 mins to firm up and then turn out and leave to cool on the rack.
To prepare topping, beat cream cheese, butter, icing sugar and lemon zest and juice until creamy. Spread and swirl over cooled cake and scatter chopped pistachios over. Cut into pieces for serving.
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AMANDA'S FLAPJACK
Makes 24 pieces in 20 x 30 cm tin
340g butter
230g sugar
230g golden syrup
570g porridge oats
Preheat oven to 180'C, Gas 4 and grease tin.
Melt butter, sugar and syrup, stir in oats until all well coated. Put in greased tin and flatten out.
Bake for 25 - 30 mins until golden brown. Remove from oven and allow to cool slightly. Cut up before cold.
Variations: Add Omega 3 seed mix, nuts, pumpkin seeds, sunflower seeds, dried apricots, chopped chocolate, chopped stem ginger, marmalade or whatever else you fancy.
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MALTESER SQUARES
275g crushed digestive biscuits
1 tbsp. syrup
225g maltesers
175g milk chocolate
110g butter
400g white chocolate
handful of small marshmallows
Melt the butter, milk chocolate and syrup.
Add crushed biscuits, maltesers and marshmallows. Place in a swiss roll tin and leave to set.
When cool, drizzle or cover with white chocolate and cut into squares when set.
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MERINGUES
150 gm egg whites
300 gm caster sugar
Heat the sugar in the oven. When hot, start beating the egg whites in the mixer and when white and fluffy, pour in the sugar. Beat the mixture until it no longer feels grainy. Pipe and bake for about 1 hour at 80 - 100 degrees.
Fill with whipped cream.
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DOUBLE GINGER CAKE
250g SR flour
2 tsp grd ginger
0.5 tsp cinnamon
1lev tsp bicarb
pinch of salt
200g golden syrup
2 tbsp syrup from stem ginger jar
125g unsalted butter
3 lumps stem ginger - finely diced
2 heaped tbs sultanas
125g dark muscovado sugar
2 lg eggs
240ml milk
An 8'' square tin, lined with parchment paper
1) Preheat oven to 180'C/gas 4
2) Sift flour, ginger, cinnamon, bicarb and salt.
3) Place golden and ginger syrups and butter into a small saucepan and warm over a low heat. Add stem ginger, sultanas and sugar. Allow mix to bubble gently for a minute, stirring occasionally to prevent fruit sticking. Remove from heat.
4) Beat eggs and milk in a small bowl and whisk gently.
5) Add melted butter mix to flour mix and stir with a large metal spoon. Add egg and milk mix to give a sloppy mixture with no trace of flour.
6) Pour mix into lined cake tin and bake for 35 - 40 mins until cooked. Leave in tin to cool then tip out onto a sheet of greaseproof paper. Wrap in foil and leave to mature for a couple of days before eating.
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CARDAMOM PISTACHIO CAKE WITH WHITE CHOCOLATE GANACHE
Serves 8 - 10
Cake: 200g pistachio kernals
250ml sunflower or almond oil
250g caster sugar
10 cardamom pods, seeds only, ground
1.tsp vanilla essence
4 lg eggs
100g plain flour
1.5 tsp baking powder
pinch salt
Ganache: 200g finely chopped white chocolate
50ml double cream
5 cardamom pods, seeds only, ground
1) Preheat oven to 180'C/350'F/Gas 4. Grease 2 x 20cm round cake tins, pref. loose bottomed or springform
2) Blitz pistachios until finely ground, reserve 2 tsp for decoration. Beat oil, c.sugar, cardamom, van extract, and eggs to create a batter. Combine flour, pistachio, b powder and salt and lightly fold into the batter.
3) Divide the batter between the 2 tins, level the tops and bake for 25 mins or until cooked. Leave to cool in tins.
4) Ganache topping: Place white chocolate and cream in a small bowl over a pan of barely simmering water. As soon as chocolate has nearly all melted, remove from heat and stir gently. Add ground cardamom then spread thickly over each cake layer. Leave to cool and firm up then stack layers and sprinkle top with reserved pistachio.
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ROSEMARY'S CHOCOLATE AND ORANGE COOKIES (WHITE CHOCOLATE, FUDGE or SMARTIE COOKIES)
4oz/100g butter
4oz/100g light muscovado sugar
1 tablespoon syrup
6oz/150g SR flour
100g chopped Chunky Orange and Chocolate Bar, White Chocolate, Fudge pieces or Smarties
Heat oven to 180'C or 160'C fan oven. Cream butter and sugar, add syrup then mix in half the flour. Add chocolate chunks or other filling of choice and then work in the remainder of the flour. Work the dough together with your fingers and then divide into 14 balls. Place them on baking sheets - do not flatten. Bake for 12 minutes until the edges are golden. Enjoy with a cup of tea!
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SCONATHON Treacle Scones
8 ozs SR Flour
2 ozs butter
2 tbsp treacle
1 tsp bicarb
1 tsp cinnamon
1.5 tbsp sugar
Pinch salt
Buttermilk to mix
Rub butter into dry ingredients (except sugar). Add sugar and treacle. Mix to a stiff dough with buttermilk. Roll out onto a floured board. Cut into rounds, glaze with egg or milk. Bake for 12 - 15 mins at 220'C /200'C fan.
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2 ozs butter
2 tbsp treacle
1 tsp bicarb
1 tsp cinnamon
1.5 tbsp sugar
Pinch salt
Buttermilk to mix
Rub butter into dry ingredients (except sugar). Add sugar and treacle. Mix to a stiff dough with buttermilk. Roll out onto a floured board. Cut into rounds, glaze with egg or milk. Bake for 12 - 15 mins at 220'C /200'C fan.
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SCONATHON CHEESE AND CHIVE SCONES
400g SR flour
Half teaspoon salt
100g butter
200g strong cheddar cheese, grated
Chopped chives
One teaspoon dried mixed herbs
One beaten egg and milk
Rub butter into flour. Add salt, cheese, chives and herbs.
Add milk and egg mixture to give a soft dough. Roll out to one and a half cm thickness and cut into rounds.
Brush with egg and milk mixture and bake at 220 degrees C for 7-10 minutes.
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SCONATHON SUNDRIED TOMATO AND JALAPENO SWIRLS
Scones Filling
350g SR flour 50g jalapenos
100g butter 50g sundried tomatoes
pinch salt 4 tsp tomato puree
4tsp dried basil 1 garlic clove, crushed
1 medium egg Topping
10 tbsp buttermilk 1 beaten egg
flaked sea salt and dried basil
Blend all filling ingredients to form a rough paste.
Rub butter into flour and salt. Add dried basil. Add beaten egg and buttermilk to form a soft dough. Turn out onto floured surface. Roll out to approx 1/4 inch thick to form a rectangle 7'' x 9.5''. Slice dough into 6 x 1.5'' wide strips and spoon 1 - 2 tsp of filling over each strip, leaving 0.5'' clear at one end. Roll each strip and coat the bare end with beaten egg to seal. Repeat with any offcuts of dough. Place each swirl on a baking sheet and sprinkle with salt and basil mix. Bake at 190'C/Gas 5 for 25 mins. Serving suggestion: spread with hummus and top with a slice of cucumber or tomato.
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AERO BARS
1 lg mint Aero Bar
110g butter
110g caster sugar
2 dsp drinking chocolate
1 beaten egg
250g Rich Tea biscuits
Melted chocolate to cover
Melt Aero, butter and sugar over a low heat. Add drinking chocolate and egg and cook. Add crushed biscuits. Press into a tin, cover with melted chocolate, chill and cut into squares.
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BANANA AND COCONUT LOAF
100g desiccated coconut
100g dried fruit
75 mls dark rum (optional)
175g plain flour
2 teasp baking powder
1/2 teasp bicarb of soda
1/2 teasp salt
125g melted butter
150g caster sugar
2 large eggs
4 small very ripe bananas
1 teasp vanilla extract
Put the dried fruit in a small pan with the rum and bring to the boil. Remove from the heat, cover and allow to soak for at least 1 hour. Place flour, bicarb, baking powder and salt in a bowl and mix well.
In another bowl, mix melted butter and sugar and beat until well blended. Beat in the eggs one at a time, then add the mashed bananas. Stir in the drained dried fruit, coconut and vanilla essence, then add the flour mix gradually, stirring well after each addition.
Pour mix into a loaf tin, 23 x 13 x 7 cm, and bake at 170'C/Gas mark 3 for 1 - 11/4 hours. leave in the tin to cool on a rack.
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RASPBERRY CHEESECAKE BROWNIES
Brownie Cheesecake
200g dark choc, roughly chopped, then melted 400g cream cheese
200g unsalted butter 150g icing sugar
250g icing sugar 1/2 teasp van extract
3 eggs 2 eggs
100g plain flour
Cream Topping
300mls whipping cream
100g icing sugar
150g raspberries plus extra to decorate
Brownie: Whisk butter and eggs one at a time, beat in flour and pour in melted choc. Pour into lined baking tray,33 x 23 x 5cm.
Cheescake: Mix cream cheese, sugar and van extract until thick. Add eggs one at a time and then mix at a higher speed until mixture is lighter and fluffier. Pour over brownie base, cook at 170'C/Gas 3 for 40 mins then refrigerate overnight.
Cream Topping: Whisk cream, sugar and raspberries with a handheld whisk until firm but not stiff. Turn brownie out and cover cheesecake topping with the cream mixture. Decorate with more raspberries.
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COFFEE AND WALNUT CAKE
Cake Icing
8 ozs softened unsalted butter 4 ozs softened butter
8 ozs caster sugar 8 ozs icing sugar
4 eggs 2 tbsp of coffee plus 1 tbsp boiling water
8 ozs SR flour
4 tbsp coffee plus 2 tbsp boiling water Walnuts to decorate
Mix coffee and boiling water and allow to cool.
Beat butter and sugar together until light and creamy, then beat in the eggs one at a time. Fold sieved flour into the mixture. Pour in the coffee mixture and mix. Divide the cake mixture between 2 greased, lined sandwich tins. Bake at Gas 4 - 5 for 30 mins or until a skewer comes out clean. Remove cakes from tins and allow to cool.
Meanwhile, make the icing by mixing the butter with the icing sugar and cooled coffee and water mix. Spread evenly over the cake and decorate with walnuts.
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CHOCOLATE RASPBERRY TRUFFLES
150 mls double cream sifted cocoa powder
2 tbsp icing sugar crystallised or freeze dried raspberries for decoration
200g milk chocolate
100g dark chocolate
24 fresh or freeze dried raspberries
3 tbsp liquor or brandy
Bring cream to boil in a pan. Off the heat add the milk chocolate and once melted, beat and then add the sugar and brandy. Cool and chill for 3 hours until firm.
Using a tsp, scoop 24 truffle balls and place on a lined baking tray. Make a dip in the centre of each ball, add a raspberry and shape the truffle ball to completely enclose the raspberry. Dust hands in cocoa powder and shape truffles into rounds. Chill for 1 hour or until firm. Melt dark chocolate and use a brush or spoon to coat half the truffles and sprinkle these with the dried raspberry. Coat remaining truffles with cocoa powder. Place on baking paper and allow to firm up. Place in mini paper cases.
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2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg
Toss apples with self raising flour and sugar in a medium mixing bowl. Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg. Pour butter and egg into the apple mixture and mix until combined. Spoon into a greased and lined baking tin (18 x 28 cms). Bake at 180 'C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.
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400g SR flour
Half teaspoon salt
100g butter
200g strong cheddar cheese, grated
Chopped chives
One teaspoon dried mixed herbs
One beaten egg and milk
Rub butter into flour. Add salt, cheese, chives and herbs.
Add milk and egg mixture to give a soft dough. Roll out to one and a half cm thickness and cut into rounds.
Brush with egg and milk mixture and bake at 220 degrees C for 7-10 minutes.
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SCONATHON SUNDRIED TOMATO AND JALAPENO SWIRLS
Scones Filling
350g SR flour 50g jalapenos
100g butter 50g sundried tomatoes
pinch salt 4 tsp tomato puree
4tsp dried basil 1 garlic clove, crushed
1 medium egg Topping
10 tbsp buttermilk 1 beaten egg
flaked sea salt and dried basil
Blend all filling ingredients to form a rough paste.
Rub butter into flour and salt. Add dried basil. Add beaten egg and buttermilk to form a soft dough. Turn out onto floured surface. Roll out to approx 1/4 inch thick to form a rectangle 7'' x 9.5''. Slice dough into 6 x 1.5'' wide strips and spoon 1 - 2 tsp of filling over each strip, leaving 0.5'' clear at one end. Roll each strip and coat the bare end with beaten egg to seal. Repeat with any offcuts of dough. Place each swirl on a baking sheet and sprinkle with salt and basil mix. Bake at 190'C/Gas 5 for 25 mins. Serving suggestion: spread with hummus and top with a slice of cucumber or tomato.
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AERO BARS
1 lg mint Aero Bar
110g butter
110g caster sugar
2 dsp drinking chocolate
1 beaten egg
250g Rich Tea biscuits
Melted chocolate to cover
Melt Aero, butter and sugar over a low heat. Add drinking chocolate and egg and cook. Add crushed biscuits. Press into a tin, cover with melted chocolate, chill and cut into squares.
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BANANA AND COCONUT LOAF
100g desiccated coconut
100g dried fruit
75 mls dark rum (optional)
175g plain flour
2 teasp baking powder
1/2 teasp bicarb of soda
1/2 teasp salt
125g melted butter
150g caster sugar
2 large eggs
4 small very ripe bananas
1 teasp vanilla extract
Put the dried fruit in a small pan with the rum and bring to the boil. Remove from the heat, cover and allow to soak for at least 1 hour. Place flour, bicarb, baking powder and salt in a bowl and mix well.
In another bowl, mix melted butter and sugar and beat until well blended. Beat in the eggs one at a time, then add the mashed bananas. Stir in the drained dried fruit, coconut and vanilla essence, then add the flour mix gradually, stirring well after each addition.
Pour mix into a loaf tin, 23 x 13 x 7 cm, and bake at 170'C/Gas mark 3 for 1 - 11/4 hours. leave in the tin to cool on a rack.
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RASPBERRY CHEESECAKE BROWNIES
Brownie Cheesecake
200g dark choc, roughly chopped, then melted 400g cream cheese
200g unsalted butter 150g icing sugar
250g icing sugar 1/2 teasp van extract
3 eggs 2 eggs
100g plain flour
Cream Topping
300mls whipping cream
100g icing sugar
150g raspberries plus extra to decorate
Brownie: Whisk butter and eggs one at a time, beat in flour and pour in melted choc. Pour into lined baking tray,33 x 23 x 5cm.
Cheescake: Mix cream cheese, sugar and van extract until thick. Add eggs one at a time and then mix at a higher speed until mixture is lighter and fluffier. Pour over brownie base, cook at 170'C/Gas 3 for 40 mins then refrigerate overnight.
Cream Topping: Whisk cream, sugar and raspberries with a handheld whisk until firm but not stiff. Turn brownie out and cover cheesecake topping with the cream mixture. Decorate with more raspberries.
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COFFEE AND WALNUT CAKE
Cake Icing
8 ozs softened unsalted butter 4 ozs softened butter
8 ozs caster sugar 8 ozs icing sugar
4 eggs 2 tbsp of coffee plus 1 tbsp boiling water
8 ozs SR flour
4 tbsp coffee plus 2 tbsp boiling water Walnuts to decorate
Mix coffee and boiling water and allow to cool.
Beat butter and sugar together until light and creamy, then beat in the eggs one at a time. Fold sieved flour into the mixture. Pour in the coffee mixture and mix. Divide the cake mixture between 2 greased, lined sandwich tins. Bake at Gas 4 - 5 for 30 mins or until a skewer comes out clean. Remove cakes from tins and allow to cool.
Meanwhile, make the icing by mixing the butter with the icing sugar and cooled coffee and water mix. Spread evenly over the cake and decorate with walnuts.
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CHOCOLATE RASPBERRY TRUFFLES
150 mls double cream sifted cocoa powder
2 tbsp icing sugar crystallised or freeze dried raspberries for decoration
200g milk chocolate
100g dark chocolate
24 fresh or freeze dried raspberries
3 tbsp liquor or brandy
Bring cream to boil in a pan. Off the heat add the milk chocolate and once melted, beat and then add the sugar and brandy. Cool and chill for 3 hours until firm.
Using a tsp, scoop 24 truffle balls and place on a lined baking tray. Make a dip in the centre of each ball, add a raspberry and shape the truffle ball to completely enclose the raspberry. Dust hands in cocoa powder and shape truffles into rounds. Chill for 1 hour or until firm. Melt dark chocolate and use a brush or spoon to coat half the truffles and sprinkle these with the dried raspberry. Coat remaining truffles with cocoa powder. Place on baking paper and allow to firm up. Place in mini paper cases.
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2 cups self raising flour
1 cup sugar
3 apples, peeled, cored and diced (1cm)
125g butter or margarine
1 egg
Toss apples with self raising flour and sugar in a medium mixing bowl. Melt butter in a small saucepan on the stovetop or in a small bowl in the microwave. Stir in egg. Pour butter and egg into the apple mixture and mix until combined. Spoon into a greased and lined baking tin (18 x 28 cms). Bake at 180 'C for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean. Keeps for about 3 days.
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