Granny's Kitchen

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Festive Rainbow Cookie Bites December 19, 2015

Festive Christmas Cookie Bites

Three layers of almond sponge cake are put together with sticky apricot jam and topped with chocolate to make these rainbow cookie bites.

 

Ingredients

 

8 oz marzipan
1 cup granulated sugar
10 oz unsalted butter, softened, cut into pieces
4 large eggs, separated
½ teaspoon salt
2 cups plain flour, sifted
1 teaspoon red food coloring
1 teaspoon green food coloring
1 jar smooth apricot or raspberry jam
8 oz pound semi-sweet or bittersweet chocolate, chopped small
1 teaspoon butter
Method
You’ll need three 9 x 12 inch rimmed baking tins.
Preheat oven to 175C/gas 4. Line the baking tins with parchment paper.
Combine the marzipan and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in the butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
Add the flour and salt to the mixing bowl and beat until just combined.

In a clean bowl, whisk the egg whites until foamy. While whisking slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form.
Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
Divide the batter evenly among 3 bowls. Stir enough red food colouring into 1 bowl to make a deep salmon colour. Stir enough green food colouring into another bowl to make a medium green colour. Leave the third bowl uncolored.
Transfer the batter to the prepared pans, smoothing out the tops.
Bake for 8 – 10 minutes, until the cake is just begining to come from the edge of the pan. Cool completely on wire rack. These are very thin cakes so do not try to remove the parchment paper until the cake is cold or it will break!
Spread half of the jam over the red cake and place the green cake on top. Spread the rest of the jam on the green cake and place the uncoloured cake on top.
Wrap the cake in clingfilm, put a 9 x 12 inch rimmed baking tin over this then put several tins of baked beans or whatever you have on the baking tin. This will help hold it all together. Leave like this overnight.
Remove the cans and the clingfilm.
Melt the chocolate and  butter in a heatproof bowl set over a pan of simmering water. Let cool for 5 minutes then pour on the cake, using a spatula to spread it to cover the cake.

 

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Chewy, boozy, almond biscuits October 20, 2015

Filed under: Amaretto,Butter,Icing Sugar — dogsmum @ 5:13 pm
Tags: , , ,

Almond biscuits

These are a follow up from the Kransekake I made (https://cookingfortheloveofit.wordpress.com/?s=Kransekake). I had some of the dough left over and froze it, it freezes well! So decided to make some biscuits.

I rolled out the dough and used a 2” cutter then baked them at gas 6 (200C) for 10 minutes.

For the filling I used 112g icing sugar, 50g softened butter and 3 tablespoons of Amaretto, beaten well together then sandwiched the biscuits together. It made 12 biscuits.

Are they good? Oh yeahhhhhh!!

 

Kransekake October 17, 2015

Filed under: Egg Whites,Ground Almonds,Icing Sugar — dogsmum @ 12:54 pm
Tags: , ,

Kransakake

I bought the tins to make this last year when I saw them on sale, but have only just got around to making it.

What I’ve found out about the Kransekake…..Originates from Denmark, Norway. Kransekake take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape—often 18 or more layers—stuck together with white icing. The ideal kransekake is hard to the touch, yet soft and chewy. The original variant used at weddings is called overflødighedshorn (horn of plenty) and is shaped like a cornucopia and filled with chocolates, cookies, and other small treats. Sometimes a bottle of wine is placed in the center, and the cake is decorated with ornaments such as crackers or flags. Basically used as a celebration cake.

I made this for my Daughter in Law as she ran her first half marathon, so decorated it with small chocolate stars.

 

Ingredients

 

600g ground almonds

600g icing sugar (sieved)

4 lrg egg whites

 

Method

 

Put the ground almonds and icing sugar into a large bowl, preferably using a stand mixer, and mix together. Keep the mixer going as you slowly add the egg whites, until you have a nice dough consistency. This makes a very stiff dough.

Place the mixture into a large saucepan, using a gentle heat warm the dough through. Stir continually. Wrap the dough in clingfilm and leave in the fridge until the next day.

Preheat the oven to 200C/gas 6.

Oil each ring of the Kransekake pans.

Fill a piping bag with dough and fill all circles of each pan, butt the edges together using a small amount of water.

Bake for 10 minutes.

Allow to completely cool before trying to remove from the pans, or they will break.

 

To build the Kransekake

 

Make up some icing and put some on the base of the largest ring, place this on your plate. Use the icing to ‘glue’ each ring on top the next, making sure you use the next largest ring each time. Continue to stack the rings in this way. The icing will help hold the rings in place, but to ensure they don’t slide before the icing is set use toothpicks to secure the layers. (Making sure the toothpicks are removed before eating).

To decorate, drizzle icing all over and add chocolate shapes, sparkles, edible lustre.Whatever takes your fancy really.

To serve, break into 5cm pieces.

 

Plum and Almond Crumble September 22, 2013

Plums

 

This is fantastic with fresh plums, especially as they are now in season, but you could also use tinned one’s if you wanted. And you’ll love the crumble topping, with almonds and marzipan.

 

Ingredients

 

16 – 20 plums, halved and stoned

3 Tbsp caster sugar

 

For the crumble topping

 

125g plain flour

50g sugar

125g cold butter, cut into cubes

50g flaked almonds

175g ready to roll marzipan

 

Method

 

You’ll need one 2 litre pie dish.

Preheat the oven to 180°C/gas 4. Put the plums and sugar in the ovenproof dish and toss together.

Mix the flour and sugar in a large bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture has the texture of coarse breadcrumbs. Stir in the flaked almonds, then coarsely grate the marzipan and add it to the crumble mix in 2 or 3 batches, tossing lightly.

Sprinkle the topping evenly over the plum filling and bake for 40-45 minutes or until the crumble is golden and the filling is just beginning to bubble up from underneath the crust. If the topping begins to get too brown before the filling is ready, cover loosely with a piece of foil.

Serve hot with custard or cream.

You can cook the crumble in individual dishes if you like. Quarter the plums and cook the crumbles for about 30 minutes.

If you want to take the skins off the plums first, the easiest way is to put the plums into very hot water for 1 – 2 minutes then straight into very cold water for 1 – 2 minutes and the peel will easily come away from the plum.

 

 

 

 

 

 

 

Cherry and Almond slices December 28, 2012

Cherry & Almond

 

These are lovely and light after indulging over Christmas.

 

Ingredients

 

85g/3oz butter, softened

70g/2 1/2 oz caster sugar

1 egg

1 egg yolk

70g/2 1/2 oz self raising flour

1/2 tsp almond extract

55g/2 oz glace cherries, roughly chopped

2 Tbsp flaked almonds

 

Pre heat oven to 180C/gas 4. Grease and then line the bottom of a 9”/23cm square baking tin.

Put the butter, sugar, egg, egg yolk, flour, almond extract andground almonds in a bowl and beat together with an electric hand whisk until smooth and creamy. Stir in the cherries.

Pour into prepared tin and level with the back of a spoon. Scatter the flaked almonds over the cake mixture.

Bake in the centre of the oven for 20 – 25 minutes, until risen slightly and is firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completly. Cut into slices.

This recipe makes 8 slices. But you can always do as I do and double it if you need more.

 

Sultana and Almond Bread May 7, 2012

This bread is delicious with a savoury or sweet topping. Try salami, cheese and salad or jam.

Makes 1, 1lb loaf

Ingredients

300g/11oz strong plain flour

2.5ml/1/2tsp salt

15g/1/2oz butter

7.5ml/1 1/2tsp easy-bake yeast

175ml/6fl oz lukewarm water

115g/4oz sultanas

75g/3oz  flaked almonds

melted butter, for brushing

Method

Sift the flour and salt into a bowl, cut in the butter with a knife, then stir in the yeast.

Gradually add in the lukewarm water, stirring with a spoon at first, then gathering the dough together with your hands.

Turn the dough onto a floured surface. Knead for 10 minutes, until smooth and elastic.

Knead the sultanas and almonds into the dough until they are evenly distributed.

Shape the dough into a rough oval shape, place on a lightly oiled baking sheet, cover and leave to prove for 1 – 2 hours.

Preheat oven to 220C/425F/gas mark 7.

Uncover the loaf and bake for 10 minutes, then reduce the oven temperature to 190C/375F/gas mark 5.

Bake for a further 20 – 25 minutes.

Transfer the loaf to a wire rack, brush with the melted butter and allow to cool before slicing.

 

 
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