Granny's Kitchen

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

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.

 

Marshmallow and Chocolate Tart May 31, 2015

Mallow Tart 1

If you have a sweet tooth you’ll love this. The dark chocolate ganache does cut through the sweetness somewhat, though you could make it with milk chocolate if you like.

 

Ingredients

 

1 ¼ cups crushed digestive biscuits
5 Tbsp of butter, melted
3 Tbsp of butter
¼ tsp of cinnamon
pinch of salt
1/3 cup of marshmallow fluff
½ large bag marshmallows, halved
5 ¼ oz dark chocolate, chopped
1 tablespoon milk

chocolate stars, mini M&M’s or sweets of your liking

 

Method

 

Preheat oven to 175C/gas 4.

Line a flan tin with baking parchment. I used a 7” tin but you could use 8” if you wanted

In a bowl, combine the crushed digestive biscuits, melted butter, cinnamon and salt. Press the mixture into the flan tin, and bake for 4-5 minutes.

Using a fork, poke small holes into the crust. This allows the pockets of air created from applying high heat to the liquid butter to escape. The holes keep the crust from bubbling. Rotate the pan, and bake for 4-5 more minutes. Remove from the oven.

Turn your grill on to high, move the rack to the top. Spoon the marshmallow fluff into the crust. Arrange the large marshmallow halves (cut side down) into the dish over the fluff.

Place the tart into the grill for about 10 minutes, keep a close eye on it, you don’t want the marshmallows to burn!

Put the chocolate, 3 Tbsp of butter and milk into a heatproof dish over a pan of boiling water, stirring now and then to mix it well together.

Leave to cool for 10-15 minutes, while cooling it will start to set slightly, spread over the top of the tart and sprinkle with stars/mini sweets.

Place in the fridge untill ready to serve.

 

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 😉

 

 

Easy Peasy Palmier Biscuits November 4, 2014

Pal 1

These used to be served with afternoon tea & thought of something of a delicacy. Most probably because they were more difficult to make without the ready to roll pastry that we have now 😉

 

Ingredients

 

1 pack of ready rolled puff pastry

1 Tblsp caster sugar

1 Tblsp ground cinnamon

 

Method

 

Take the pastry out of the fridge 20 minutes before using.

Mix the sugar and cinnamon together well in a bowl.

Preheat oven to 200c/gas6.

Unroll the pastry, keeping it on the paper it comes in.

Sprinkle the sugar, cinnamon mixture all over the pastry, making sure you get it right to the edges then to make sure it sticks to the pastry use a rolling pin and roll it all over using gentle pressure, as you dont want to stretch the pastry just get the sugar cinnamon mix to stay put.

Starting at the long edge, roll the pastry up to the centre then do the same from the other long edge. So that you have something like the photo below.

Pal 2

Now roll the pastry up tightly in the paper and place in the fridge for 20 minutes. This will help the biscuits keep their shape.

Cut the biscuits into 1cm or slightly thinner slices and place them on parchment covered baking tins leaving room between them, remember this is puff pastry!

Bake on a high shelf for 12 – 15 minutes until they’re crisp and golden brown (some of mine were a bit more than golden brown by the time the 4th baking tin went in the oven 😦 ).

Leave on the tin for 10 minutes before placing on a cooling rack, take care as they are thin and crispy and will break easily.

 

Tip: you could also spread Nutella on these as an alternative or even make savoury one’s by using pesto or parmesan.

 

Feel-Good Muffins April 18, 2013

Feel-Good Muff

This muffin recipe contains fibre-packed prunes and oats – enjoy them without guilt!

 

Ingredients

 

175g self raising flour

50g porridge oats

130g light brown sugar

2 tsp ground cinnamon

1/2 tsp bicarbonate of soda

1 egg, beaten

150ml buttermilk

1 tsp vanilla extract

6 Tbsp either sunflower or olive oil

175g ready to eat prunes, chopped

85g roughly chopped nuts, of your choice

 

Method

 

Preheat the oven to 200C/gas 6.

Butter muffin tin or line them with muffin cases.

Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then mix well together to make sure all is well combined.

Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

Fold the prunes and nuts into the mixture.

Divide between the cases, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

Makes 8.

 

Spiced Honey Cake January 14, 2013

Spiced Honey Cake 3

With its warming flavour, this cake is delicious with or without the icing.

 

Ingredients

 

225g plain flour

1 level tsp baking powder

1 level tsp mixed spice

1 level tsp ground ginger

1 level tsp cinnamon

75g caster sugar

175g Orange Blossom Honey

75ml good olive oil

2 large eggs

finely grated zest of 1 orange

1 level tsp bicarbonate of soda

100ml orange juice, plus 1 Tbsp for the icing

50g icing sugar, sieved

 

Method

 

Line a 21cm square baking tin with parchment paper. Pre heat oven to 180C/gas 4.

Sift the flour, baking powder, mixed spice, ginger and cinnamon together in a bowl. Stir in the caster sugar.

In another bowl, beat the honey, oil, eggs and zest. Stir into the flour mixture.

Stir the bicorbonate of soda into the orange juice – it will start to fizz up. Immediately stir it into the cake mixture until evenly mixed. Pour into the prepared tin – its a very runny mixture but will firm up when cooked.

Bake for 55 minutes or until the top springs back when lightly pressed. Cool on a wire rack.

Mix the icing sugar with the extra orange juice, then drizzle on top of the cake.

Make yourself a cuppa and enjoy.:-)

 

Animal Cupcakes September 13, 2012

 

Simple yet fun. A big thank you to my lovely 3 year old Granddaughter for lending me her Play Doh cutters to make these xx

If you do borrow you child’s/Grandchild’s cutters please do make sure you wash them before using 😉

 

Ingredients for the cupcakes

 

175g/6oz softened butter

175g/6oz sugar

3 beaten eggs

4Tbsp golden syrup

225g/8oz self raising flour

2tsp ground ginger

1 pinch of ground cloves

1/2 tsp ground cinnamon

1 1/2 Tbsp ground almonds

1 – 2 Tbsp milk

 

Method

 

Preheat the oven to 180C/gas mark 4. Place 12 paper cases in a muffin tin. Beat the butter and sugar together until soft and creamy. Gradually beat in the eggs and syrup.

Sift in the flour and spices and gently stir until combined. Stir in the ground almonds and milk until smooth.

Spoon the mixture into the cases and bake for 20 minutes until golden and springy to the touch. Leave to cool in the tin for 5 minutes before placing onto a wire rack to cool completely.

 

For the animal cupcakes I made up some icing, as follows:

Sift 6oz icing sugar into a bowl and add 1 1/2 Tbsp of lemon juice plus 1 Tbsp of water. Mix well until smooth, then pour over 6 of the cupcakes. I had an amount of Fondant, so just coloured small amounts with different colours before rolling out and using the cutters, then place them on the iced cupcakes before the icing goes too hard.

 

 
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