Granny's Kitchen

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Little Blueberry Bites October 15, 2016

blueberry

Everybody loves pancakes, right? But how often do we make them? Here’s a sweet and simple excuse to make them more often.

 

Ingredients

 

1 cup plain flour

1 tsp baking powder

2 tsp sugar

1 whisked egg

1/2 tsp vanilla extract

1/2 cup milk

2 Tbsp melted butter

Approx 40 blueberries

 

Method

 

Before you start preparing the batter, preheat the oven to 190C/gas 5.

Mix the flour, baking powder, and sugar in a bowl.

In a separate bowl, mix the egg, vanilla, milk, and butter.

Now combine both the dry and wet ingredients in a large bowl and mix well.

Spoon your batter into a mini muffin or cake pop pan. Fill only 2/3 of the muffin mold so that the batter does not overflow.

Add two blueberries into every batter-filled mold, or however many you like! But careful not to add too many berries, otherwise your batter might be a bit mushy.

Now bake the bites for 15 minutes.

Makes approx 24 mini bites, although I had eaten a fair few before I got to take the picture. They are perfect just 5 minutes after they come out of the oven, but also good when cold.

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Mini Steak and Ale Pies April 7, 2013

Steak & Ale 1

Adding a little dried English mustard to the pastry will give these little pies a lovely colour and flavour if you make your own pastry, but if like me your no good at pastry making or if your short on time, ready made pastry will work just as well.

 

Makes 12 Muffin sized pies

 

Ingredients

 

650g/1lb 7oz ready made pastry

1 Tbsp olive oil

15g/1/2 oz butter, plus extra for greasing

500g/1lb 2oz sirloin or rump steak, fat trimmed off and meat cut into small pieces

2 shallots, finely chopped

150g/5 1/2 oz button mushrooms, sliced

1 bay leaf

1Tbsp plain flour

225ml/8fl oz brown ale

125ml/4 fl oz beef stock

1 Tbsp tomato puree

1 egg yolk mixed with 1Tbsp water, to glaze

salt flakes and pepper

 

Method

 

To make the filling, heat the oil and butter in a frying pan. Add the steak, shallots, mushrooms and bay and fry, stirring until the steak is evenly browned.

Sprinkle the flour over the top, mix together, then add the brown ale, stock, tomato puree and a little salt and pepper. Simmer for 5 minutes, stirring from time to time, until the sauce has thickened. Leave to cool, then remove the bay.

Pre heat the oven to 180C/gas 4. Lightly grease a 12 hole muffin tin.

Roll two-thirds of the pastry out thinly. Using a plain cookie cutter, stamp out 12 circles, each 10cm/4ins in diameter. Press these gently into the prepared muffin tin.

Brush the top edges of the pie cases with a little of the egg glaze, then spoon in the filling.

Roll out the reserved pastry and any trimmings and using a plain cookie cutter, stamp out 12 circles, each 7cm/3ins in diameter for the lids. Arrange these on top of the pies, pressing the edges together well with the tines of a fork to seal. Brush egg glaze over the tops. Sprinkle with a little salt.

Bake for 25 minutes, or until the pastry is golden. Leave to cool in the tin for 10 minutes, then loosen with a round bladed knife and transfer to a wire rack.

 

Mini & Regular Jam Tarts March 21, 2013

Filed under: Lemon Curd,Ready made pastry,Strawberry Jam — dogsmum @ 7:33 pm
Tags: , , ,

Mini Jam

Well as far as I know, everyone loves a jam tart. Today as I had some leftover pastry I thought I’d make some, but, then decided the Grandchildren might like some in their sizes. How cute are these?

 

Not really a recipe as I used leftover pastry, just wanted to show them off.

I used a 78mm cutter for the regular size tarts and a 48mm cutter for the mini tarts.

Filled some with seedless strawberry jam and some with lemon curd.

For the mini tarts I used a Lakeland silicone chocolate mould.

 

 

Mini Cherry Bakewell Tarts March 15, 2013

Mini Bakewell 1

At only 2″ across these are so cute!

 

Ok first off…I bought ready to use sweet pastry, because no matter how I try I’m no good at making pastry. But if you are able to make your own just go ahead, good for you! To give you something to go by, I used 300g of ready to use pastry.

 

Ingredients for the sponge

 

40g self raising flour

10g ground almonds

50g caster sugar

50g butter, at room temperature

1 egg, at room temperature

raspberry jam

 

For decorating

 

5 Tbsp icing sugar, sifted

1 – 2 Tbsp water

3 glace cherries, cut each one into four

 

Method

 

Use a 2″ plain pastry cutter and cut 12 circles from your pastry.

Put the circles into a mini muffin pan, moulding them to the cup shape.

For the sponge, put the flour, caster sugar, butter and egg in a mixing bowl and mix until light and fluffy.

Put a little less than half a teaspoon of jam in each pastry shell, then put 1 heaped teaspoon of the sponge mixture on top.

Put in the oven preheated to 180 C / gas 4 until the sponge is golden brown and springy, about 15-20 minutes.

Leave in the pan for 10 minutes then transfer to a wire rack to cool completly.

Mix the icing sugar with enough water to make a spreadable icing.

Spread evenly to cover the top of each tart, topping witha piece of cherry.

 

Tip: if you don’t have ground almonds in your cupboard just use 1 tsp of almond extract and replace the 10g ground almond with 10g of self raising flour.

 

Mini Mango Cupcakes January 20, 2013

Mini Mango Cupcakes

Dried mango and creamed coconut give these little cakes a nice tropical flavour, made even better with a hint of orange. These are also a good way of getting fruit into the kiddies.

Ingredients

70g/2 1/2 oz dried mango, chopped finely

zest of 1 orange

3 Tbs orange juice

25g/1 oz creamed coconut

85g/3 oz butter, softened

70g/2 1/2 oz caster sugar

1 egg

85g/3 oz self raising flour

Method

Put the mango and orange juice in a small bowl and leave to stand for 2 – 3 hours until the juice is mostly absorbed.

Pre heat oven to 180C/gas 4. Line a cupcake tin with mini paper cases. Finely grate the coconut.

Put the coconut, butter, sugar, egg, flour and orange zest in a bowl and beat together until smooth and pale. Stir in the mango and any unabsorbed orange juice.

Using a teaspoon put the mixture into the mini paper cases. Bake for 20 minutes or until risen and just firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.

Makes approx 18 mini cupcakes.

 

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.

 

Mini Sweets Party Cupcakes August 29, 2012

A simple but pleasing, for the kiddies, cupcake. Made for my Granddaughter’s 1st Birthday Party.

 

Ingredients for the cupcake

 

110g butter, at room temperature

225g caster sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Ingredients for the topping

 

200g milk chocolate

75g butter

Mini Smarties or other mini sweets

 

Method

 

Preheat the oven to 180C/gas mark 4 and line a 12 hole muffin tin with paper cases.

Cream together the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl. Measure the milk into a jug and add the vanilla extract to it.

Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flours and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes or until slightly raised and golden brown.

Remove from the oven and leave in the tin for 10 minutes before placing onto a wire rack to cool completely.

While the cupcakes are cooling, melt the butter and milk chocolate in a heatproof bowl set over a pan of simmering water. Once melted, remove from the heat and allow to cool slightly. Spread over the cupcakes and decorate with mini sweets.

 

Tips: Don’t put the melted chocolate/butter mixture in the fridge to cool as it will set hard, although it can be microwaved to soften it again 😉

 

 
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