Granny's Kitchen

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

Brownies February 6, 2017

brownies

A cold & frosty start to the day, followed by fog & then with rain for the rest of the day definitely calls for BROWNIES!

A bowl, a whisk & some ingredients are all you need

 

Ingredients

 

1 cup butter, melted

2 1/2 cups sugar

1 Tbsp vanilla extract

4 eggs

1 1/2 cups plain flour

1 cup cocoa

1/2 tsp salt

chocolate chips for mixing in or to sprinkle on top (optional)

 

Method

 

Preheat oven to 175C/gas 4.

Line a 9” x 13” pan with baking parchment.

In a large bowl, combine the butter, sugar and vanilla with a whisk until smooth.

Whisk in the eggs, one at a time, beating well after each addition.

Stir in the flour, cocoa and salt until combined, also add the chocolate chips now, unless you intend sprinkling them on top.

Spread the batter in the prepared pan. Bake for 30-40 minutes or until a toothpick comes out clean.

 

 

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Sticky Orange Marmalade Cake November 30, 2016

sticky-orange

It’s a freezing cold morning here in Wales, so keep on baking to keep warm!

A big hello! and welcome to new followers of my blog, I hope you find something that inspires you to bake too 🙂

 

Ingredients

 

For the sponge

175g butter, softened

175g caster sugar

3 lrg eggs, at room temperature and beaten

175g self-raising flour

pinch of salt

1/2 tsp baking powder

3 Tbsp thick cut marmalade

2 Tbsp milk

 

To finish

2 Tbsp marmalade

100g icing sugar, sieved

2 Tbsp water

 

Method

 

Preheat oven to 180C/gas 4. Line the base of a 20cm cake tin and grease the sides.

Put the butter and sugar into a mixing bowl and whisk until the mixture becomes paler and fluffy.

Gradually add the eggs, beating well after each addition, add a spoonful of the flour with each addition of egg. Sift the remaining flour, salt and baking powder into the bowl and whisk again. When thoroughly combined add the marmalade and milk and stir in.

Spoon the mixture into the prepared tin and bake for 55 – 60 minutes or until golden brown and firm to touch.

Run a round bladed knife around the tin to loosen the cake, then carefully remove and turn onto a wire rack (with parchment paper under the rack). Gently warm the second portion of marmalade and brush over the top of the warm cake. Leave to cool completely.

Put the sifted icing sugar into a small bowl and add the water to mix to a smooth runny mixture. Pour the icing over the cake – letting it run down the sides. Leave until completely set before cutting.

If stored in an airtight tin this cake will will keep for 5 days.

 

 

Chocolate Silk Cake November 22, 2016

silk

This is a lovely cake, although more dense than your usual sponge cake.

 

 

Ingredients

100g butter, softened

300ml single cream

1 tsp vanilla extract

300g light brown soft sugar

100g dark chocolate, chopped

2 eggs

225g plain flour

1/2 tsp salt

1tsp bicarbonate of soda

 

For the Dark Chocolate Buttercream

100g dark chocolate, chopped

150g butter, softened

150g icing sugar, sifted

2 Tbsp cocoa powder

 

Method

Preheat the oven to 180C/gas 4. Grease and line the base of 2 x 20cm tins  with parchment paper.

Warm the cream, vanilla and 150g of the brown sugar in a pan, stirring until the sugar has melted, then heat until just steaming. Add the chocolate and stir until melted, set aside.

In a separate bowl cream the butter and reamaining brown sugar until light and fluffy. Beat in the eggs a little at a time until incorperated, then mix in the melted chocolate mixture. Sift in the flour, salt and bicarbonate of soda and beat to a smooth batter.

Divide between the 2 tins and bake for 30 minutes or until a skewer inserted comes out clean, cool in the tins for 10 minutes then turn out onto rack to cool completely.

For the buttercream, melt the chocolate in a bowl over hot water, cool for 10 minutes.

In a seperate bowl, cream the butter and icing sugar until smooth, then beat in the cocoa and a pinch of salt. Stir in the cooled, melted chocolate, if the icing is too soft, chill for 5 minutes in the fridge.

Place one of the cakes on a plate and spread half the buttercream over. Place the second cake on top and either pipe or spread the rest of the buttercream on top.

 

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! 🙂

 

Upside-Down Pear Cake November 12, 2016

pear

 

This is nice as cake or you could eat it warm with custard for a pudding.

 

Ingredients

100g stork or whatever margarine you use

125g soft brown sugar

1 x 411g tin Pear halves in juice, drained

50g peanut butter

2 eggs

115g self raising flour

75g natural yoghurt

 

Method

Pre heat oven to 180C/gas 4

Line the base of a 20cm shallow cake tin.

Mix together 25g of the margarine with 25g of the sugar then spread it over the base of the lined tin.

Arrange the pears, rounded side up, in the tin.

Beat together the rest of the margarine and sugar with the peanut butter until creamy.

Beat the eggs into the mixture one at a time, adding a spoonful of flour with the second one.

Gently beat in the rest of the flour and yoghurt, until just combined.

Pour over the pears and bake for 35 minutes or until a skewer inserted comes out clean.

Leave in the tin fo 5 minutes, then turn out onto a plate to serve.

 

 

Little Blueberry Bites October 15, 2016

blueberry

Everybody loves pancakes, right? But how often do we make them? Here’s a sweet and simple excuse to make them more often.

 

Ingredients

 

1 cup plain flour

1 tsp baking powder

2 tsp sugar

1 whisked egg

1/2 tsp vanilla extract

1/2 cup milk

2 Tbsp melted butter

Approx 40 blueberries

 

Method

 

Before you start preparing the batter, preheat the oven to 190C/gas 5.

Mix the flour, baking powder, and sugar in a bowl.

In a separate bowl, mix the egg, vanilla, milk, and butter.

Now combine both the dry and wet ingredients in a large bowl and mix well.

Spoon your batter into a mini muffin or cake pop pan. Fill only 2/3 of the muffin mold so that the batter does not overflow.

Add two blueberries into every batter-filled mold, or however many you like! But careful not to add too many berries, otherwise your batter might be a bit mushy.

Now bake the bites for 15 minutes.

Makes approx 24 mini bites, although I had eaten a fair few before I got to take the picture. They are perfect just 5 minutes after they come out of the oven, but also good when cold.

 

Apple and Caramel Tarts (Autumn Eating) September 17, 2016

apple-caramel

 

Right first off I’ve got to say a big hello to my new followers, HELLO & welcome to my blog.

This post might be a bit of a let-down for some of you as I’ve only used tinned food from my cupboard & pastry from the freezer.

 

Ingredients

1 tin of apple pie filling

1 tin of caramel sauce

1 pack of frozen puff pastry

1 egg

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

 

Method

 

Remove the pastry from the freezer the day before.

Preheat the oven to 175C/gas 4.

Roll out your pastry and cut circles and place in a 12 hole bun tin.

Into each pastry place a tsp of caramel sauce then top with apple pie filling.

Mix the cinnamon and nutmeg together and sprinkle over the apple pie filling.

Cut strips of pastry with what you have left over and make a lattice top on each tart.

Mix the egg with a fork and brush the tops of the tarts then place in the oven for 25-30 minutes.

These are lovely hot from the oven but just as good when cold.

Of course if your good at making pastry (which I’m not) you can make your own.

Also if you’d like to use fresh apples you could peel the skin off 1/2 a dozen green apples then continue peeling so you have bowl of white peel and just put the peel on top of the caramel sauce.

However you make them, I hope you enjoy 🙂

 

 

 

 

 
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