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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Valentine Cheese Hearts February 17, 2017

Filed under: Butter,Cheese,Plain Flour — dogsmum @ 5:30 pm
Tags: , , ,

cheese

Of course you can make these into cheese straws or any other shape.

 

Ingredients

 

226g strong cheddar cheese, grated

56g butter, cubed, at room temperature

1 cup plain flour

3/4 tsp salt

2 – 3 Tbsp cold water

 

Method

 

Pulse everything except water together in the food processor until the dough resembles coarse sand.

Pulse in water, 1 Tbsp at a time. Remove dough from the processor, wrap in plastic, and leave at room temperature for 20 minutes. DO NOT put in the fridge or you’ll end up with a solid block, I know, I tried it 😦

Preheat oven to 175C/gas 4.

Roll out dough and cut into desired shapes.  Please on a parchment paper lined cookie sheet & bake for about 15 – 20 minutes, or until golden brown & crispy.

 

Valentine Chocolate Hearts February 16, 2017

Filed under: Red food colouring,White Chocolate — dogsmum @ 12:31 pm
Tags: , , ,

choc-hearts

These are so easy to make & you get to eat the left-overs yourself!

 

I used 340g of white chocolate & red food colouring.

Melt the chocolate in a heat-proof dish over boiling water, while it’s melting line a 31cm x 22cm baking sheet (with sides). The baking sheet doesn’t have to be exactly the same size, but remember if you a smaller one you’ll have less but thicker hearts.

Once the chocolate has melted pour it into the prepared tin, tap the tin on the work surface to get rid of any bubbles in the chocolate. Then immediately put a few drops of food colouring onto the chocolate & drag a fork through, to make patterns.

Place in the fridge for about 15-20 minutes, after that time take out & cut the heart shapes while the chocolate is still slightly soft. Leave in the fridge for an hour then you can use the same cutter & cut through completely.

 

 

Corned Beef Hash February 15, 2017

cornedbeef

A satisifyingly savoury winter warmer – just the job for chilly Febuary evenings.

Serves 4.

 

Ingredients

 

1 Tbsp olive oil

2 onions, diced

1 Tbsp parsley

4 large potatos

1 beef stock cube

340g corned beef, diced

1 Tbsp Worcestershire sauce

1 Tbsp coarse grain mustard

1 clove of garlic, crushed

Poached egg to serve

 

Method

 

Heat the oil in a large frying pan, fry the onions & parsley for 5 minutes over a medium heat.

Add the diced potato, garlic & crumble in the stock cube.

Add 350ml boiling water & simmer for 15 – 20 minutes, until the potato is tender & most of the liquid boiled off.

Stir in the corned beef, Worcestershire sauce & mustard & leave to heat through while you poach an egg for 4 minutes to top it off with.

 

 

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.

 

 

 

Cheats’s Plum Tarte Tatin February 5, 2017

plum

This is easier than the classic tarte tatin but just as tasty for a quick dessert.

Ingredients

25g butter

75g soft dark brown sugar

6-7 plums, or you could use nectarines

250g ready to roll puff pastry

Method

Preheat oven to 170C/gas 5.

Line a 20 – 22cm cake tin with parchment paper, so that it comes up the sides & grease it with the butter.

Sprinkle the sugar over the butter & press down lightly.

Halve & stone the fruit, then arrange them on top of the sugar (cut side facing down) packing them in tightly.

Roll out the pastry & cut a 24 – 26cm circle. Lay the pastry on top of the fruit & tuck it in around the fruit. Make 3 small holes in the pastry to let the steam out while the tarte is cooking.

Bake for 40 minutes or until golden.

Place a plate on top of the tin, then turn over, expect some juice to escape. Remove the tin & parchment paper & serve while still warm. Mmmmmmmm

 

Sausage, Potato and Apple Hotpot January 28, 2017

sausage-1sausage-2

 

 

 

 

 

 

 

 

 

The apples in this give it a sweet fruity flavour, a nice change from the usual sausage & mash.

Serves 4.

 

Ingredients

500g new potatoes

8 sausages, I used Cumberland but just use your favourite

3 Tbsp olive oil

4 red apples, cored & cut into wedges

3 red onions, cut into wedges

4 garlic cloves

2 tsp fennel seeds

2 tsp dried rosemary or a couple of sprigs if you have them

 

Method

Preheat oven to 190C/gas 5.

Put the sausages & potatoes into a large ovenproof dish & drizzle with 2 Tbsp of the oil, place in the oven & cook for 15 minutes.

Remove from the oven & add the onion, garlic, apples, fennel seeds & rosemary, then drizzle with the remaining olive oil.

Put the dish back in the oven & cook for a further 30- 40 minutes. Serve immediately.

 

 
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