Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Banoffee Mountain November 18, 2016

banoffee-2banoffee-1

 

 

 

 

 

 

 

 

Keep the cream simple or add a hint of coffee, it works lovely with the caramel and bananas.

 

Ingredients

 

1 x 175g pack coconut cookies

50g digestive biscuits

75g butter

1 level tsp instant coffee (optional)

1 x 397 tin Carnation Cook with Caramel

4 bananas (ripe but firm)

1 tsp lemon juice

300ml double cream

 

Method

 

Grease and line the base and sides of a shallow round cake tin.

Put the coconut and digestive cookies in a processor and blitz into crumbs. Or into a freezer bag and bash them with a rolling pin.

Melt the butter in a pan over a low heat. Remove from the heat, add the biscuit crumbs and stir together well. Transfer to the tin and press firmly against the base and sides to form a flan case type base. Chill for at least 30 minutes.

If using coffee, dissolve in one teaspoon hot water, leave to cool.

Spread half the caramel over the bottom of the biscuit base. Peel and slice the bananas, then mix gently with the lemon juice – this helps to stop them going brown. Arrange on top of the caramel, as evenly as possible. Then drizzle the rest of the caramel over them

Lightly whip the cream, with the coffee mixture until it just holds its shape, then pile on top of the bananas.

 

Banoffee Roll-Ups……OH YES!!! November 13, 2016

banoffee-roll-ups

These are definately a ‘Must Make’!

 

Ingredients

Serves 1, although I could have eaten another.

2 slice’s white bread

1 Banana, sliced

caramel sauce, I used Carnation Caramel

6-8 digestive biscuits, smashed into crumbs

1 egg, beaten

 

Method

Cut crusts off the bread then using a rolling pin, roll that bread nice and flat.

Spread caramel on the bread, then pile some banana slices on one end.

Roll that up, starting from the end where the banana’s are.

Dip into the egg until covered then into the roll in the crumbed biscuits, again until well covered.

Fry until golden all over, a couple of minutes.

And enjoy! ๐Ÿ™‚

 

Perfect Little Lunchbox Treats October 9, 2016

nobake

Easy to make because they are No-Bake and the perfect school (or work) lunch box treat with oats, banana and chocolate.

 

Ingredients

2 3/4 cups quick cook oats

1/4 tsp salt

1/2 cup runny honey or syrup (I used honey)

1/4 cup smooth peanut butter or you could use almond butter if there are allergies

1 Tbs water

4 oz chocolate chips

1/2 cup mashed ripe banana

 

Method

 

Line an 8-inch pan with parchment paper. Set aside. If peanut butter isnโ€™t easily stir-able, gently heat it. Stir the oats, salt, honey, peanut butter, and water together until evenly combined. Transfer 2/3 of this mixture to the prepared pan. Press down hard, using a second sheet of parchment to press it evenly into the bottom of the pan. Carefully melt the chocolate chips in a bowl, then stir in the banana until smooth. Spread this mixture on top of the crust. Sprinkle remaining oat crumbles on top of the chocolate, and press down. Refrigerate until firm enough to cut into bars, a few hours.

 

Peanut Butter Loaf May 26, 2015

Peanut Butter Loaf

If your a peanut butter & jam/jelly lover (like me) then you’ll love this! This is best served while the loaf is still warm from the oven, spread with jam/jelly and you’ll be in heaven.

 

Ingredients

 

2 cups plain flour

1/2 cup peanut butter

2 Tbsp mashed banana

2/3 + 1/4 cup sugar, you can use white or soft brown

1 Tbsp baking powder

1 tsp salt

1 tsp cinnamon or mixed spice works too

2 tsp vanilla extract

1 1/2 cups milk

chocolate chips, chopped peanuts are optional

 

Method

 

Preheat oven to 375C/gas 5. Line a loaf tin.

Put all dry ingredients into a bowl and mix together well.

Then mix in all wet ingredients. If your peanut butter isn’t nice and soft then microwave it for 40 seconds or until soft.

Pour into the prepared loaf tin and bake for 50 minutes, if after this time it looks to be getting very brown on top then cover with kitchen foil and return to the oven for another 40 minutes. Check with a skewer that it’s cooked through and remove from the oven. Leave in the tin for ten minutes then carefully transfer to a cooling rack.

If like me you need to eat this warm, it’s best left fot half an hour before slicing, it’ll still be warm ๐Ÿ˜‰

 

 

Smoothie Ice Lollies May 25, 2015

Smoothie Lollies

First off let me say ‘Thank you’ to my new followers and for all the likes ๐Ÿ™‚

Made with fresh and frozen fruit, oats and fruit juice these are a nice healthy alternative to those shop bought lollies.

 

Ingredients

 

1 large banana

300g frozen berries (I used strawberries but you can use a mix of berries or just your favourite)

50g porridge oats (shhh don’t tell the kid’s & they won’t know ๐Ÿ˜‰ )

400ml apple juice, unsweetened

1 Tbsp honey, optional

 

 

Method

 

Put the banana, berries, oats and apple juice in a liquidiser. Start off using it on pulse to break those frozen berries up a bit, then turn it up and whizz for several minutes until it’s all completely smooth and there’s no sight of those oats ;-).

Taste for sweetness, depending on what fruit you’ve added it might be a bit tart and need the honey added.

Divide the mixture into ice lolly molds and freeze for at least 4 hours.

If you don’t use it all up in the lolly molds then add some more apple juice and simply serve as a smoothie drink.

 

Banana Frozen Yoghurt with Grilled Pineapple May 12, 2015

Banana Frozen Yoghurt

This makes a nice dessert! Its also a lovely alternative to ice cream and easy to make.

 

Ingredients

 

3 ripe (but not brown) bananas

1/2 x 405g tin Carnation Light Condensed Milk

200g pot fat free plain yoghurt

Pineapple, optional

 

Method

 

Mash the bananas with a fork in a bowl to make a soft pulp.

Add the condensed milk and yoghurt. Stir well.

Pour into a plastic container. Cover and freeze for at least 4 hours, or overnight.

Grill slices of pineapple for 2 – 3 minutes each side and serve with the frozen yoghurt.

 

 

 

Summer Berries and Banana Smoothie March 3, 2015

Summer Berries & Banana Smoothie

Just to prove Iย canย do healthy as well ๐Ÿ˜‰

 

Ingredients

 

1 frozen ripe banana, peeled and cut into 1 inch pieces

1 cup frozen berries of your choice

1/2 cup low fat plain yoghurt

1/2 cup pomegranate juice, plus more if needed

4 tsp honey

 

Method

 

Combine all of the ingredients in a blender and purรฉe until smooth. Depending on the type of blender you have, you may need to stop and stir occasionally to help it along. If the mixture is too thick, add 2 tablespoons more pomegranate juice and blend again. Pour into glass and serve cold.

This amount of ingredients made just under 400mls of smoothie.

Make life easier by peeling and slicing the banana then freezing it rather than freezing a whole banana then trying to cut it ๐Ÿ˜‰

 

 
mummy mishaps

clumsily raising my boys and baking cakes

Owls & Larks' Y1 Blog - 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Hatchlings' Class Blog 2016-17

At Coopers Edge School all of our class blogs are open to share with the world!

Cakes, bakes & cookies

Having fun baking and decorating cakes

Cwmbran Life

Cwmbran and nothing but Cwmbran

andcute

Design and Food Tasty and Cute

Blue Sky Daze

An Irish Lifestyle Blog

My Favourite Pastime

Food, Travel and Eating Out

Omnomicon

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

A Lot On Your Plate

A budget friendly blog (now an official website) that gives creative & practical tips, recipes, and more, to help inspire, organize, & simplify your life!

365 Days of Bacon

Every day. Bacon-fied.

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

midihideaways

the inside view on life and holidays in Languedoc, southern France

industrial home decor ideas

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Bunn & Bird

Vegi Food on a Student Budget

calculatedmess

The place where I share all the crazy, amazing, interesting and informative facts I find online and offline.

Ancestry by Heir Line - Blog Page

The professional genealogy and family history company with a proven track record and fast growing reputation across the globe. Be it local, national or international work, no project is too large or small. Family trees, old photograph restoration, heir hunting, tracing long lost relatives... and beautiful, personalised handbound books for your future generations to treasure forever. www.heir-line.co.uk