Granny's Kitchen

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

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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Festive Gingerbread Cookies December 24, 2015

Biscuits 1Biscuits 2

 

 

 

 

 

 

 

 

 

 

These are great to make yourself or with some help from the children. Lovely as they are, decorated or you can even top cupcakes with small ones. The decorated ones above are what Freya, my 4 year old  Granddaughter did 🙂

Makes approx 60, depending on size.

 

Ingredients

 

5 1/2 cups plain flour

1 tsp bicarbonate of soda

1 tsp salt

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cloves

1 cup lard ie: Trex (shortening)

1 cup granulated sugar

1 1/4 cups treacle

2 eggs, beaten

 

Method

 

Preheat oven to 190C/gas 5.

Thoroughly mix flour, baking soda, salt and spices. Melt lard in large saucepan. Cool slightly. Add sugar, treacle and eggs to saucepan and mix well. Add 4 cups dry ingredients and mix well.

Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough.

On floured surface, roll out 1/8 to 1/4 in. thick for cut-out cookies. Bake on ungreased cookie sheet, small and medium-sized cookies for 6-10 minutes.

Substitute 1 1/4 cups golden syrup for treacle to make lighter, slightly sweeter Gingerbread.

If you want to make these for hanging on the Christmas tree, make a hole near the top with a skewer before baking, to thread ribbon through and bake them for 10 – 15 minutes.

Have fun!

 

 

 

 

Nutella French Toast Rolls June 3, 2015

Nutella

Whoever you are, wherever you are, you need to make these!

A huge thank you to my new followers and for all the likes. Also a big thank you to those who re-blog my recipes 🙂

 

Ingredients

 

4 slices of your usual white sandwich bread
1/2 Cup of Nutella (Chocolate Hazelnut Spread)
1 Egg
1 Tbsp of Milk
Butter (for frying)
2 Tbsp caster sugar
1 tsp of ground cinnamon

 

Method

 

Cut the crusts of each slice of bread and with a rolling-pin roll each slice flat.

Spread each slice with Nutella then roll them up as tightly as you can.

Mix the sugar with the ground cinnamon in a bowl.

Put the egg and milk in a bowl and whisk them together.

While the butter is melting in a frying pan, dip the bread rolls into the egg and milk mixture, making sure they are completely covered.

Fry the rolls in the butter until golden brown and crispy.

Once they are cooked roll them in the sugar, cinnamon mixture, leave to cool, just slightly, and enjoy.

 

 

 

Easy Peasy Blackberry Jam August 22, 2013

Blackberry

This is a really easy and tasty jam. You could even use frozen blackberries, just let them thaw a little first. You can use it for toppings for pancakes, cheesecake, toast, ice cream or put it in a sandwich.

 

Ingredients

 

4 cups of blackberries

1 cup white sugar, I used caster sugar

2 Tbsp cornflour

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon lemon juice

Method

Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form, place about 1 tablespoon blackberry juice in a small bowl and stir in cornflour until it’s smooth. Pour cornflour mixture into saucepan.

Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon, allspice and lemon juice. Remove from heat and pour into heated preapared jars. Cover with wax disk and allow to cool slightly before putting lids on tightly.

 

 

 

 

Fresh Cherry Cake with a hint of Cinnamon August 18, 2013

Cherry

Delicious and perfect for a picnic, or even as a pudding, eat it hot with custard or cream.

You could also use other fresh fruits ie: raspberries, peaches, blackberries, apples, apricots, prunes.

 

Ingredients for the base

 

140g self-raising flour

1 tsp ground cinnamon

50g caster sugar

1 egg

4 Tbsp milk

85g butter, melted

350g juicy, ripe cherries

 

Ingredients for the topping

 

50g plain flour

1/2 tsp ground cinnamon

50g caster sugar

50g butter, at room temperature, diced

 

Method

 

Preheat the oven to 180C/gas 4. Grease and line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.

Remove the stalks and stones from the cherries, using a pitter if you have one (I don’t) to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.

To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.

Bake for 35 – 40 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.

For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.

 

 
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