Granny's Kitchen

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

A Royal Weekend Cake (red, white & blue) May 18, 2018

It’s not the cake Prince Harry & Meghan Markle are having but it is a good cake for the special day.

Before I go on to the recipe, I’d like to welcome the many new follower’s that have joined my blog recently. Thank you so much x

 

Ingredients for the cake (basic victoria sandwich)

 

175g butter

175g caster sugar

3 eggs, beaten

175g self raising flour

pinch of salt

 

Ingerdients to decorate

 

300g light mascarpone

100g fat-free fromage frais

Raspberry jam

Fresh Strawberries, Raspberries & Blueberries

 

Method

 

Pre heat oven to 180C/gas 4.

Line 2 20cm/8 inch sponge tins with baking parchment.

Cream the butter & sugar together until the mixture is pale, light & fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour & salt & add to the mixture, folding it in using a metal spoon or spatula.

Divide the mixture between the tins & smooth over.

Bake for 20-25 mins until risen, golden brown & just starting to shrink from the sides of the tins.

Remove from oven & leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.

Stir the mascarpone into a bowl to soften it, then mix in the fromage frais.

Spread one of the cakes with raspberry jam followed by half of the mascarpone mixture, then top with the other cake.

Stir a little raspberry jam into the other half of the mascarpone mixture, swirl the mixture on top of the cake, the top it off with the strawberries, raspberries & blueberries.

Dust with icing sugar if liked to finish & enjoy

Tip: You will if you wanted, have enough to decorate a 3 tier cake

 

 

 

 

 

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Valentine Day Chocolate Tart February 13, 2018

Choc Tart 1Choc Tart 2

This looks so fancy but believe me when I say it’s easy…I don’t really do complicated.

 

Ingredients

 

1 shop bought sweet pastry tart

14 oz dark chocolate, although in this I did run out of dark chocolate so used half dark & half milk

10oz double cream

5 Tbsp butter

 

Method

 

Break the chocolate into pieces & place in a large heat proof dish with the butter.

Put the cream into a small pan & heat, but don’t let it boil.

Pour the hot cream over the chocolate & butter & cover with cling film. Do NOT stir, just cover & leave for 5 minutes.

Using a hand held whisk, whisk the mixture until smooth & pour into pastry case.

Leave in refrigerator for at least 2 hours to set.

I used frozen (defrosted) berries to serve with this as there’s no sweetner added to them at all & the tartness of the berries cuts through the sweetness of the chocolate tart.

Happy Valentine’s Day, love you all x

 

 

Anzac Biscuits (Norm’s Favourites) February 12, 2018

Anzac biscuits

 

Ingredients

 

1 cup plain flour

2 cups oats

1 cup brown sugar

125g butter

2 Tbsp golden syrup

1 Tbsp water

1/2 tsp bicarbonate soda

 

Method

 

Heat oven to 175C/gas 4.

Put the flour & rolled oats into a bowl & mix together.

Melt the butter, golden syrup, sugar and water in a large saucepan.

Stir the bicarbonate of soda into the liquid mixture.

Put the dry ingredients into the liquid mixture & mix well together.

Place walnut-sized balls of mixture on a baking sheet & bake for 15 minutes.

Leave to cool for 5 minutes before transferring to a cooling rack.

 

Choc/Mallow Eggy Bread anyone? September 4, 2017

Filed under: Butter,Eggs,Mini Marshmallows,Nutella,Uncategorized — dogsmum @ 10:53 pm
Tags: , ,

Hi & hello to all new follower’s of my blog, it’s lovely to have you along 🙂

Ok so I came home after walking for 2 hours in the rain with Bertie my dog, we were both soaked through & I needed something special, this was it!

Ingredients

2 slices bread

Nutella or your favourite chocolate spread

A handful of mini marshmallows

2 eggs, beaten

Butter

Method

Pour the beaten eggs into a shallow dish

Spread one slice of bread with chocolate spread then put the marshmallows ontop of the chocolate spread. Place the second slice of bread ontop of the marshmallows & press down gently.

Put the sandwich into the beaten egg for a minute then carefully turn it over to get that sandwich covered in egg.

While the sandwich is soaking up the egg, heat the butter in a frying pan, once it’s hot add the sandwich, let cook for 2-3 minutes until a lovely brown then turn over & again give it 2-3 minutes to go brown.

Eat & enjoy!

 

 

Cherry Bakewell Cake June 13, 2017

If you know someone who likes Bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam. I made this for a neighbour who recently helped me out.

 

Ingredients

 

200g butter, softened

200g sugar

100g ground almond

100g self raising flour

1 tsp baking powder

1/2 tsp almond extract

4 lrg eggs

 

For the filling & topping

 

1/2 a 340g jar of cherry conserve

175g icing sugar

2-3 Tbsp lemon juice or water

2 Tbsp ready toasted flaked almonds

 

Method

 

Heat oven to 180C/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

 

 

Easter (egg) Cake April 16, 2017

Happy Easter everyone!

Before the recipe I’d like to welcome all my new followers & thank everyone for all the likes 🙂

 

Ingredients for the cake, which is a basic Victoria Sandwich

 

175g butter, room temperature

175g caster sugar

3 eggs, beaten

175g self raising flour

pinch of salt

 

Method

 

Preheat oven to 180C/gas 4

Line 2 20cm sponge tins with parchment paper

Cream the butter and sugar together until its pale, light and fluffy

Add the egg a little at a time, beating well after each addition

Sift the flour and salt and add to the mixture, folding in carefully

Divide the mixture into the tins and bake for 20 – 25 mins, until well risen and the sides of the cake are just coming away from the tins

Remove from the oven and leave for 5 mins before turning out onto a cooling rack, leaving the parchment paper attached to the cake until they are completely cold

 

Vanilla Buttercream

 

110g butter, room temperature

60ml milk, room temperature

1 tsp vanilla extract

500g icing sugar, sieved

A few drops yellow food colour

 

Beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar, beating until buttercream is smooth and creamy.

Add food colouring, carefully, only 1 drop at a time and beating well after each addition, until you get the colour you want.

 

Remove the parchment paper from one of the cakes and spread with strawberry jam. Remove the parchment paper from the other cake and spread on some of the buttercream then sandwich the two together.

Spread a little buttercream on a cake board and place the cake onto it (this will stop the cake moving).

I’ve used Kit Kat Bites around the side but you can use whatever you prefer. Spread a little buttercream on each and stick them to around the side of the cake, leaving a small gap for the chocolate eggs to fall down.

Spread buttercream all over the top of the cake. I then left it for 1 day to harden slightly before adding a mixture of Cadbury’s Mini Eggs and Galaxy Golden Eggs. I then put a small dab of buttercream on a few eggs and placed them onto the cake to give the look of the eggs overflowing.

Tip: Don’t add the eggs more than 12 hours ahead of putting the cake out as the shells on the eggs will go soft in the buttercream. Still edible, but softer 😉

 

Cinnamon Swirl Doughnut Loaf February 27, 2017

cake

A sweet cakey loaf with a delicious cinnamon swirl, baked and then dipped in lots of butter and coated with cinnamon sugar.

 

Ingredients

 

1/4 cup olive oil

1/4 cup softened butter

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk

1 tsp cinnamon

1 tsp treacle

For the coating

1/2 cup butter

1/4 cup granulated sugar

1/4 cup dark brown sugar

1 tsp cinnamon

 

Method

 

Preheat oven to  175C/gas 4. Line a loaf tin with parchment paper.

In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and treacle.

Pour half of the prepared batter into the bottom of the loaf tin. Spoon half of the cinnamon batter in small dollops over the top the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a knife, swirl the two batters together. Bake 50-55 minutes or until toothpick comes out with just a few moist crumbs.

Once baked leave for 10 minutes before removing from the tin.

While the loaf is cooling prepare the coating by melting the butter in a large enough dish to take the loaf.

In a separate, large enough dish, mix the two sugars and the cinnamon.

While the loaf is still warm, dip the sides and top into the melted butter and then into the sugar/cinnamon mix, until fully coated.

This loaf is at it’s best served while still warm.

 

 
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