Granny's Kitchen

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

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.

 

 

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.

 

Peach Melba Semifreddo July 7, 2015

Peach Melba Semifreddo 1

This is a frozen mousse dessert known as semifreddo (Italian for ‘half cold’)

 

Ingredients

 

411g tinned peaches in fruit juice

3 lrg egg yolks, plus 2 egg whites

90g caster sugar

150g fresh raspberries

2 tsp lemon juice

75g full fat Greek yoghurt

 

Method

 

Line a loaf tin with clingfilm.

Drain the peaches and reserve 2 Tbsp of the juice.

Puree the peaches & 2 Tbsp of juice.

Put 2 of the egg yolks in a bowl with 25g of the sugar, then whisk over a pan of hot water until pale and creamy.

Remove the bowl from the pan of hot water, then stir the peach puree into the egg yolk mixture.

Whisk 1 of the egg whites until stiff, then whisk in 25g of sugar.

Fold into the peach and egg mixture, then transfer to the prepared tin and freeze.

For the rasberry layer, blend the berries with the lemon juice, then push through a sieve to get a smooth puree with no pips.

Whisk the remaining egg yolk with 20g sugar over hot water as before.

Add the raspberry puree to the egg yolk mixture, then stir in the yoghurt.

Whisk the remaining egg white and sugar, as before.

Fold into the berry mixture.

Pour over the frozen peach layer.

Return to the freezer for at least 4 hours.

To serve, thaw for 10 minutes then turn out of the tin and slice.

 

Lemon Drizzle Traybake August 14, 2014

Lemon DrizzleThis is always a favourite.A nice moist cake with a lovely crunchy top.

 

Ingredients

225g butter, softened

225g caster sugar

275g self-raising flour

2 teaspoons baking powder

4 eggs

4 tablespoons milk

finely grated rind of 2 lemons

For the topping

175g granulated sugar

juice of 2 lemons

 

Method

Line your tin/dish with baking parchment to fit the base and sides, I used a Pyrex dish 30 x 23 x 4 cm.

Pre-heat the oven to 160°C/Gas 3.

Measure all the ingredients for the traybake into a bowl and beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin. Level the top gently with the back of the spatula.

Bake in the middle of the pre-heated oven for about 40-45 minutes or until the traybake springs back when pressed lightly with a finger in the centre and the sides are begining to shrink away from the dish.

Allow the traybake to cool in the tin for a few minutes while you make the topping.

To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it’s still just warm.

Cut into about squares when cold.

The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup and leaves the sugar on top. Do allow the cake to cool a little though – if it is too hot the syrup will run straight through.

 

Salmon with veggies September 14, 2013

Salmon

Ha! Yes I do make savoury dishes too!  😉

This all-in-one parcel is a really easy way to cook and serve dinner.

 

Ingredients

 

200g new potatoes

120g mixed frozen veggies

2 salmon fillets, skinned

zest and juice of a lemon

25g butter

 

Method

 

Pre heat oven to 200C/gas 6. Cut 2 large squares of kitchen foil, about 30cm by 30cm each.

Boil the potatoes until just tender. Drain and halve or quarter, depending on size. Boil the veggies for 3 – 4 minutes, then drain.

Divide the potatoes and veggies between the squares of foil. Put a piece of salmon on top. Add lemon zest and juice and a small knob of butter to each. Season to taste with black pepper.

Wrap up the foil to make 2 parcels, leaving room inside for the air to circulate. Fold to seal the edges tightly.

Put the parcels on a baking tray and cook in the oven for 20 minutes or until the salmon flakes easily.

Serve in the parcels.

 

Serces two.

 

 

 

 

 

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.

 

 

 

 

Lemon Sponge Birthday Cake August 2, 2013

Birthday

A Gerbera flowering birthday cake for my daughter in law. Happy birthday Beth!

 

Ingredients for the cake

 

175g butter, room temperature

175g caster sugar

3 eggs

175g self raising flour

pinch of salt

zest of 1 lemon

3 Tbsp lemon curd

 

To decorate

lemon buttercream

500g white ready to rool fondant

small amount of red, yellow & green fondant, to make the flowers and leaves

 

Method

 

Preheat the oven to 180C/gas 4.

Grease and line with baking parchment paper, two sponge tins.

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

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

Sift in the flour and salt, and beat again.

Add the lemon zest and fold in.

Divide the mixture between the tins and smooth over with a spatula.

Bake for 25 – 30 minutes until well risen, golden brown and begining to shrink from the sides of the tin.

Allow to stand for 5 minutes then place on a wire rack to cool completely.

Once cold, spread one cake with lemon curd, the other with half of the lemon buttercream and sandwich together.

Crumbcoat the whole cake with the rest of the lemon buttercream and place in the fridge for an hour.

Roll out the white fondant and cover the cake, smoothing over as you go.

Using flower cutters, cut out flowers from the red and yellow fondant, leaves from the green fondant, attach these to the cake with a tiny dab of water.

Prefferably keep the cake under a food net or cardboard cake box rather than a plastic container.

 

Lemon buttercream

 

110g butter, room temperature

2 Tbsp fresh lemon juice

2 tsp lemon zest

500g icing sugar, sifted

 

Method

 

Beat the butter, lemon juice, lemon zest and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until smooth and creamy.

 

 

 

Mini Victoria Sandwich Cakes December 30, 2012

Mini Victoria Sandwich Cakes 4

These are so tiny, they are doll’s house sized! Just right for when you feel the need for cake but don’t want too much. They’ll dry out quickly because they’re so small so keep them in an airtight container.

 

You’ll need a 12 section mini muffin tin.

 

Ingredients

 

70g  butter, softened

70g  caster sugar

70g self raising flour

1 egg

1 egg yolk

1 tsp vanilla extract

For decorating

50g butter

75g icing sugar

6 Tbsp strawberry jam

85g icing sugar

1 Tbsp lemon juice

 

Method

Pre heat oven to 180C/gas 4. If using a silicone mini muffin trray, place it on a baking tray.

Put the butter, caster sugar, flour, egg, egg yolk and vanilla in a bowl and beat with an electric mixer until it is smooth and creamy.

Using a teaspoon, spoon the mixture into the muffin sections and level with the back of the spoon. Bake for 15 minutes, or until risen and firm to the touch. Leave in the tray for 10 minutes, then transfer gently to a cooling rack.

Put the 50g of butter in a bowl with the 75g of icing sugar and beat well. Gently cut the cakes in half horizontally with a serrated knife. Spread a small amount of jam on the base of each half, spread a small amount of buttercream on the top halfs of the cakes and sandwich them together.

Beat the 85g of icing sugar and the lemon juice together until smooth. Spoon the icing over the cakes, spreading it just to the edges. Put small dots of jam on top of each cake and draw a tooth pick through them.

 

Scary Monster Cookie Sticks October 23, 2012

 

If you have kiddies in the house, they’ll love to help with making these.

 

Ingredients for the cookie dough

 

8oz butter, softened
1 cup icing sugar
1 egg
1 tsp vanilla extract
(can add 1 1/2 tsp almond extract here.)
2 1/2 cups plain flour
1/2 tsp salt

Cream butter and sugar. Add egg and blend well. Add extracts and blend. Mix flour and salt and gradually add. Cover dough with cling film and chill dough for about 2 hours. Don’t skip this. You must chill the dough. Working with about 1/3 of the batch at a time, briefly knead the chilled dough and roll about 1/8 inch to 1/4 inch thick.  Cut out shapes. Bake cookies on parchment paper-lined baking trays at 190C/gas mark 5 for 12-14 minutes. Thicker cookies may need up to 20 minutes. Just watch for edges that are nicely golden.  Leave to cool on a wire rack.

 

Ingredients for Royal Icing

 

2 egg whites

500g icing sugar

1 Tbsp lemon juice

Beat the egg whites lightly and add the lemon juice. Add the icing sugar, a few tablespoons at a time, beating well after each addition. You want a nice thick consistency as you need to pipe it.
Put an amount if the icing into four different bowls and add a different colour to each, mixing well. Decorate your sticks with whatever pattern’s you like, dots, squiggles, swirls, then add the eye’s. Put a small dot of icing where you want the eye’s then push on either Mini Smarties or coloured sugar balls.

 

 

Witchy Hat & Spider Web Cupcakes October 2, 2012

 

Makes 12 cupcakes, 6 of each.

Ingredients for the cupcakes

 

110g/4oz butter

110g/4oz caster sugar

2 eggs

110g/4oz self raising flour

1/2 tsp baking powder

1Tbsp lemon juice

 

Method

 

Preheat the oven to 180C/gas mark 4. Place paper cases into a 12 hole muffin tin. Beat the butter and sugar together until soft and light.

Beat in the eggs  a little at a time until well blended. Gently stir in the flour and baking powder until well mixed. Finally stir in the lemon juice.

Spoon the mixture into the paper cases and bake for about 15 minutes until golden and springy to the touch. Remove from the tin and leave to cool on a wire rack.

 

Ingredients to decorate the spider web cupcakes

 

35ml double cream

75g/2 1/2 oz dark chocolate, chopped

125g/4 1/2 oz icing sugar

1 Tbsp lemon juice

1 Tbsp hot water

red smarties

 

To decorate 6  spider web cupcakes

 

Sift the icing sugar into a bowl and stir in the lemon juice and hot water until thick enough to coat the back of a spoon. Spread the icing over 6 of the cupcakes and leave to set.

Bring the cream to the boil in a small saucepan. Remove from the heat and add the chocolate. Leave for a few minutes for the chocolate to melt, then stir well until smooth. Allow to cool.

Pour the chocolate mixture into a piping bag with a small tip (mine wasn’t really small enough) and pipe rings onto the white icing. Using a cocktail stick, draw lines from the middle of the cup cake to the edges to create a web effect. To make the spider, place a red smarties on the cupcake, then add the legs. Leave to set.

 

Ingredients to decorate the witchy hat cupcakes

 

150g/5 1/2 oz icing sugar

1/2 tsp vanilla extract

1 – 2 Tbsp hot water

125g/4 1/2 oz black fondant

125g/4 1/2 oz orange fondant

 

To decorate 6 witchy hat cupcakes

 

Sift the icing sugar into a bowl and gradually beat in the vanilla extract and water until smooth and thick. Spread over 6 cupcakes.

Roll out the black fondant. Cut into 6 hat shapes and stick on top of the cupcakes with a dab of water. Roll out the orange fondant to make the hat bands then stick on with a dab of water.

 

 

 

 

 

 

 

 

 
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