Granny's Kitchen

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

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.

 

Banoffee Roll-Ups……OH YES!!! November 13, 2016

banoffee-roll-ups

These are definately a ‘Must Make’!

 

Ingredients

Serves 1, although I could have eaten another.

2 slice’s white bread

1 Banana, sliced

caramel sauce, I used Carnation Caramel

6-8 digestive biscuits, smashed into crumbs

1 egg, beaten

 

Method

Cut crusts off the bread then using a rolling pin, roll that bread nice and flat.

Spread caramel on the bread, then pile some banana slices on one end.

Roll that up, starting from the end where the banana’s are.

Dip into the egg until covered then into the roll in the crumbed biscuits, again until well covered.

Fry until golden all over, a couple of minutes.

And enjoy! 🙂

 

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 🙂

 

 

 

 

Mars Bar Cake May 17, 2015

Mars 1

Made this for my Son’s birthday yesterday.

 

You do need to make two different cakes for this to look like a Mars Bar inside.

 

Ingredients & Method for the first, chocolate cake

 

115g dark chocolate

85g butter, room temperature

175g light soft brown sugar

2 eggs

185g plain flour, sifted

3/4 tsp baking powder

3/4 tsp bicarbonate of soda

Pinch of salt

250ml milk, room temperature

1 tsp vanilla extract

 

Preheat oven to 190C/gas 5 and line a loaf tin.

Break the chocolate into a glass bowl and melt over a saucepan of hot water.

Cream the butter and sugar until it’s pale and smooth.

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

Add the melted chocolate to the mixture and beat well.

Combine the flour, baking powder and bicarbonate of soda in a separate bowl.

Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flour to the batter mixture and beat well. Pour in one-third of the milk and beat again. Repeat this until all the flour and milk have been added.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients & Method for the second, caramel cake

 

110 butter, room temperature

120g light soft brown sugar

120g dark soft brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75 ml caramel sauce, I use shop bought

50ml double cream

 

Preheat oven to 160C/gas 4 and line a loaf tin.

Beat together the butter and sugars until pale and smooth.

Add the eggs, one at a time beating for a minute after each addition, add the vanilla extract.

Combine the flours in a separate bowl.

Add one-third of the flours to the creamed mixture ans beat until just combined.

Add the caramel sauce and beat well.

Add another third of the flours and beat until just combined.

Add the double cream and beat again.

Add the remaining flour and beat well.

Pour the mixture into the prepared tin and bake for approx 60 minutes, check after 45 minutes and if it looks as if its going to burn before baking through cover loosely with kitchen foil.

Once cooked through leave to cool in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients needed for filling & decoration

 

Caramel Buttercream Ingredients & Method

 

60g butter, room temperature

6 Tbsp milk, room temperature

220g light brown soft sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

 

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and stir in half the icing sugar. Leave to cool slightlyy, then add the remainder of the icing sugar and vanilla extract and stir until it thickens.

 

Caramel sauce, again I used shop bought

1 Tbsp apricot jam, melted

1 square chocolate, melted

Chocolate fondant, I used a ready to roll one made by Renshaws

2 large Mars Bars

 

Once both cakes have cooled completely, cut the top off the cakes as we need them to be flat but at the same time try to make sure you have the same thickness of both the chocolate and caramel cake to use.

Place the chocolate cake on a cake board and spread with caramel buttercream.

Spread caramel sauce on the caramel cake and sandwich the two cakes together.

Brush the melted jam all over the cake, then cover with the chocolate fondant.

Chop the Mars Bars into small pieces and attach to the top of the cake with a little melted chocolate.

 

 

 

 

Chocolate, Caramel, Weetabix Slice June 21, 2014

Choc, caramel slice 2

 

Ok so it might be chocolate, again, and it’s sticky but it must be good for you as there’s Weetabix in it, right?

 

Ingredients

 

3 Weetabix (crushed)

1 Cup plain flour

1 Cup coconut

3/4 Cup sugar

1 Teaspoon baking powder

125g Butter (melted)

200g (1/2 tin) Sweetened condensed milk (use a little more if you like)

1 Tablespoon butter

2 Tablespoons golden syrup

250g Chocolate

 

Method

 

Preheat oven to 180C/Gas 4 – 5.

Line a 25cm x 16cm tin with baking parchment.

Place all dry ingredients in a bowl.

Mix in the melted butter, mix well and press into your lined tin.

Bake for 15 minutes.

Stir condensed milk, butter and golden syrup in a saucepan over a low heat until butter is melted. 

Pour the caramel onto the base and return to oven for 5 minutes. 

Allow to set for awhile when you melt the chocolate in a bowl over a saucepan of hot water.

Pour the melted chocolate over the top smoothing it over with a knife.

Place in the fridge to set slightly, about an hour, then cut into slices and enjoy.

 

 

 

 

 

Butterscotch Pudding June 3, 2014

Caramel Dessert

This homemade butterscotch pudding recipe use’s the sort of ingredients we all have in our cupboards and is so easy to make, you will wonder why you ever bought a packaged pudding.

 

Ingredients

2 cups milk
1 cup dark brown sugar, packed
4 Tablespoons all purpose flour
2 large eggs
1/8 teaspoon salt
1 teaspoon vanilla extract

 

Method

In a large saucepan, with heat at medium, stir together milk, sugar, flour, eggs and salt.

Stir constantly with a balloon whisk while the mixture comes to a boil and begins to thicken.

Remove pan from heat.

Whisk in vanilla.

Pour pudding into four individual serving cups, cover with plastic wrap and refrigerate until chilled and ready to serve.

This amount makes 4 – 6 servings, depending on how big you want them. I made some smaller ones as some are for Grandchildren.

 

 

 

 

 

Caramel Cupcakes February 24, 2013

Caramel 1

Delicious on a cold winter’s day. Iced with a tasty caramel buttercream icing. Can be decorated with any crunchy chocolate or toffee.

First make the caramel sauce. This recipe makes about 75ml.

250g golden caster sugar

135ml water

Put the sugar and 5 tablespoons of the measured water in a saucepan and stir over a low heat until the sugar has dissolved. Increase the heat and cook over a high heat for 10 – 12 minutes, at which point the mixture should be a dark amber colour.

Remove the pan from the heat and leave to cool slightly. Stir to help it cool but take great care as the sugar is extremely hot!

Once the mixture has cooled slightly, add the remaining water to the mix and continue stirring. Hold the pan away from you when adding the water as it will sizzle and splatter.

When the sauce is completely cool, pour into a bowl and cover until ready to use.

For the cupcakes:

110g butter, at room temperature

120g light brown sugar

120g dark brown sugar

2 eggs

1/2 tsp vanilla extract

125g self raising flour

120g plain flour

75ml caramel sauce

50ml double cream

Pre heat oven to 160C/ gas 4 and line a muffin tray with paper cases.

In a bowl cream the butter and sugars until pale and smooth. Add the eggs, one at a time mixing a little after each addition. Add the vanilla extract.

Combine the flours in a seperate bowl. Add one-third of the flours to the creamed mixture and mix until the batter just comes together. Add the caramel sauce and beat well. Add another third of the flour and beat again. Add the double cream and beat again. Add the remaining flour and beat again until the mixture is well combined.

Spoon the mixture into the paper cases and bake for 20 – 25 minutes until slightly raised and golden brown.

Leave in the tins to cool for 10 minutes before placing on a wire rack to cool completly.

Makes about 18.

For the caramel buttercream icing:

60g butter, at room temperature

6 Tbsp milk, at room temperature

220g light brown sugar

240g icing sugar, sifted

1/2 tsp vanilla extract

Double cream, as needed

Place the butter, milk and brown sugar in a saucepan over a high heat and stir to combine. Bring to the boil, stirring continuously, and allow it to boil for 1 minute.

Remove from the heat and add half the icing sugar. Leave the mixture to cool slightly, then add the remainder of the icing sugar and the vanilla extract and stir until it thickens to your desired consistency.

Tis icing is best used immediately. If you do need to make it in advance, or if you have some left over, thin it with a little double cream and beat well before using. Alternatively, heat the icing for 10 seconds in a microwave.

 

 
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