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.

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Chocolate covered Butterfingers December 28, 2016

butterfingers

Hi to new followers! Hope you all enjoyed Christmas.

 

Ingredients

 

1/4 cup (60g) honey

1 Tbsp (15g) treacle

3 1/2 Tbsp (40g) sugar

1 cup (225g) smooth peanut butter

1 1/2 cups (56g) corn flakes

100g chocolate

 

Method

 

Put honey, treacle and sugar in a saucepan and bring to the boil, boil for 1 minute, stirring constantly, then remove from the heat.

Add the peanut butter and stir until it makes a paste.

Add the cornflakes and stir well to coat all the corn flakes, partially crushing the corn flakes as you stir.

Press into an 21cm x 21cm parchment lined tin and freeze for an hour.

Melt the chocolate in a dish over hot water and spread it over the butterfingers, place in the fridge until chocolate is set.

 

 

 

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!

 

 

 

 

Frankenstein’s Monster & Halloween Mummy Cupcakes September 24, 2012

Here are some fun cupcakes for a date coming up soon.

Makes 12

 

Ingredients for the cupcakes

175g/6oz butter, softened

175g/6oz light brown sugar

3 eggs, beaten

25ml/1fl oz black treacle

225g/8oz self raising flour

2 tsp ground ginger

2 Tbsp ground almonds

2 Tbsp milk

 

For the buttercream

150g/5oz butter, softened

350g/12oz icing sugar

a few drops of green food colouring

 

To decorate

chocolate sprinkles

smarties

mini smarties

white ready to roll fondant

 

Method

 

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

Stir in the treacle. Sift in the flour and ginger, then fold in. Stir in the ground almonds and milk, then stir until well blended. Spoon into the cake cases and bake for 20 minutes until springy to the touch. Leave to cool.

For the buttercream, beat the butter until very soft. Sift in the icing sugar and beat until smooth. Divide the buttercream into two bowls. Colour one bowl green with the food colouring.

To make the monster cakes, spread the green buttercream on top of 6 of the cakes.Decorate with two smarties for the eyes and 3-4 mini smarties for the mouth, add chocolate sprinkles for the hair.

 

To make the mummies, spread the white buttercream over the remaining cakes. Roll out some white fondant thinly and cut into short strips. Lay the strips over the cupcakes like bandages, then add two smarties to each cupcake for the eyes.

 

Malt Loaf or Tea Bread? July 19, 2012

This is a cross between a tea bread and a malt loaf.  So it could be called tea loaf or even malt bread? You decide. Anyway, what ever you want to call it, it tastes lovely. So simple, kids can cook! If possible, pre-soak the mixed fruits in the tea over night or even for a few hours before you make the recipe. This stops the fruit sinking to the bottom of the cake when it cooks. If you forget or haven’t got time, it will be fine left to soak for as many minutes spare that you have. Makes 2 loaves.

 

Ingredients

 

150ml hot black tea

3 Tbsp black treacle

2 Tbsp malt extract

85g dark brown sugar

300g mixed dried fruit

2 large eggs, beaten

250g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 dessert spoonful golden syrup

 

Method

 

Make up the tea using 1 teabag in boiling water & leave the teabag to stew for a few minutes until it looks quite strong. Then get rid of the teabag.

Add all of the mixed fruit into the jug of tea & give it all a good stir to make sure all of the fruit is covered in the tea. Leave for as long as you can to let the fruit absorb the tea. This makes the fruits go all plump, juicey & full. The longer you leave them, the plumper they’ll be. If you don’t soak them they’ll just be a little bit sadder and sink to the bottom of the cake when its cooked.

Pour the pre-soaked tea & fruit into a mixing bowl. Add the treacle, malt extract & sugar & give it a really good mix.

Next add the eggs. The mixture will seem a bit frothy and bubbly now.

Tip in the flour, baking powder and bicarbonate of soda and mix everything together really well. it’s looks a bit revolting but don’t worry, it’s meant to look like that. It should smell nice though.

Line 2 loaf tins with baking paper.

Split the mixture equally between the 2 loaf tins. Then bake at gas mark 2 / 150C for 1 hour 10 minutes. It should be firm to the touch & a skewer should come out clean when inserted into the middle of the cake.

Remove from the oven, but before you remove the baking paper, heat the syrup for 10-15 seconds in the microwave and brush over the loaf. Don’t let it cool too much though before you cut yourself a slice and sit down with a nice cup of coffee and a slice of the malt loaf. If you want to, you can even butter a piece before you eat it.

1 of the loaves can be eaten & the other frozen. Simply wrap it in baking parchment & then kitchen foil & freeze for up to 4 months.

 

 

 

Big Soft Ginger Cookies May 16, 2012

These are just what it say’s, big, soft, ginger, cookies.

 

Ingredients

 

280 g plain flour

4 g ground ginger

5 g bicarbonate of soda

2 g ground cinnamon

1 g ground cloves

2 g salt

165 g butter, softened

200 g granulated sugar

1 egg

15 ml water

60 ml molasses/treacle

25 g granulated sugar

 

Method

Preheat oven to 350 F /175 C/gas mark 4. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the water and molasses/treacle. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly with a fork.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.

 

Gingerbread December 18, 2011

 

If wrapped in cling film then in foil this freezes well.

 

Ingredients

 

450g/1 lb plain flour

3 tsp baking powder

1 tsp bicarbonate of soda

3 tsp ground ginger

175g/6 oz butter or margarine

175g/6 0z soft brown sugar

175g/6 0z black treacle

175g/6 oz golden syrup

1 egg, beaten

300ml/10 fl oz milk

 

Method

 

Line a 2 lb loaf tin or 23 cm/9 inch square cake tin, with parchment paper.

Preheat oven to 160C/325F/gas mark 3

Sift the flour, baking powder, bicarbonate of soda and ground ginger into a large mixing bowl.

Place the  butter, sugar, treacle and syrup in a medium saucepan and heat over a low heat until the butter has melted and the sugar dissolved. Allow to cool a little.

Mix the beaten egg with the milk and add to the cooled syrup mixture.

Add all the liquid ingredients to the flour mixture and beat well using a wooden spoon until the mixture is smooth and glossy.

Pour the mixture into the prepared tin and bake in the centre of the oven for 1 1/2 hours until well risen and just firm to touch. This gives a lovely sticky gingerbread, but if you like a firmer cake bake for a further 15 minutes.

Remove from the oven and allow the cake to cool in the tin. When cool, remove the cake from the tin with the lining paper. Wrap with foil and place in an airtight tin for up to a week to allow the flavours to mature.

 

 
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