Recipes
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poppyandben'smum:)
- Settler
- Posts: 1046
- Joined: Fri Apr 11, 2008 6:13 pm
- Location: Braintree
Heres the reciepe for the cakes I made today...
Fruity cakes (Makes 12)
75g Wholemeal flour
75g Plain flour
75g Light brown sugar (You can use normal caster but I like to use brown as its not as refined)
1 tea spoon baking powder
75g Melted butter
50g Milk
1 medium egg
2 small apples or 1 medium/largish apple peeled and chopped into 1/2cm squares
First of all stew the apple in a saucepan over a medium heat with about half of the sugar. Leave until the apple is soft
Mix together rest of dry ingredients
In a jug mix the melted butter, milk and beat the egg in
Mix together the wet and dry ingredients together and fold in the apple and any juices from the pan.
Spoon into cake cakes, sprinkle with a little brown sugar on top and cook for about 15 mins (200 degrees non fan oven)
I have also used banana. No need to cook the banana first just chop and mix with the mixture.
Fruity cakes (Makes 12)
75g Wholemeal flour
75g Plain flour
75g Light brown sugar (You can use normal caster but I like to use brown as its not as refined)
1 tea spoon baking powder
75g Melted butter
50g Milk
1 medium egg
2 small apples or 1 medium/largish apple peeled and chopped into 1/2cm squares
First of all stew the apple in a saucepan over a medium heat with about half of the sugar. Leave until the apple is soft
Mix together rest of dry ingredients
In a jug mix the melted butter, milk and beat the egg in
Mix together the wet and dry ingredients together and fold in the apple and any juices from the pan.
Spoon into cake cakes, sprinkle with a little brown sugar on top and cook for about 15 mins (200 degrees non fan oven)
I have also used banana. No need to cook the banana first just chop and mix with the mixture.
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artyfartymack
- Great-Grandparent
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Re: cup cakes
6oz self raising flourmel rock wrote:Has anyone got a good recipe for cup cakes?
6oz butter
6oz caster sugar
3 eggs
1 teaspoon baking powder
how to:
Chuck it all in one big bowl and mix it up, put in cases and place in 170oven (or about 150 if fan assisted) and cook until light golden colour/put knife in centre of one to test). Lick spoon and bowl out whilst cooking
I buy ready to use icing though......
Of all the things I've lost...I miss my mind the most.....
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poppyandben'smum:)
- Settler
- Posts: 1046
- Joined: Fri Apr 11, 2008 6:13 pm
- Location: Braintree
Special Chocolate Cake
175g (6oz) plainn chocolate
175g (6oz) soft butter
175g (6oz) caster sugar
4 beaten egg yolks
4 egg whites
90g (3oz) ground almonds
90g (3oz) sifted plain flour
Choc fudge icing
90g (3oz) sugar
45g (1 1/2 oz) butter or margarine
125g (4oz) plain cocolate
75ml (3floz) evaporated milk
Break chocolate into a bowl, stand over a pan of simmering water until the chocolate melts, stir well.
Cream the butter and sugar together until fluffy. Beat in the egg yolks bit by bit. Stir in the chocolate and almonds.
Whisk the egg whites until they form soft peaks. Gently fold some egg white then some flour into the cake mixture. Carry on until you have used them both up.
Grease two 20 cm (8in) sandwich tins. Spread the mixture into the cake tins. Bake at 180c/350f/Gas Mark 4 for 20 minutes.
For the icing:
Heat the evaporated milk and sugar in a pan. Bring to the boil and then let it simmer for 5 minutes. Take the pan off the heat. Add the broken chocolate and stir until melted. Do the same with the butter.
Pour the icing into a bowl, when cool put it into the fridge. It thickens as it cools and will be easier to spread.
When the cake and icing are cool, spread half the icing on the top of one cake. Put the other cake on top and spread the rest of the icing over it.
Taken from:Party Things by Angela Wilkes and Stephen Cartwright from the Usbourne First Cookbooks collection, published 1983 by Usbourne publishing ltd.
(I've had the book since I was about 8, made this cake loads of time and it's delicious!)
175g (6oz) soft butter
175g (6oz) caster sugar
4 beaten egg yolks
4 egg whites
90g (3oz) ground almonds
90g (3oz) sifted plain flour
Choc fudge icing
90g (3oz) sugar
45g (1 1/2 oz) butter or margarine
125g (4oz) plain cocolate
75ml (3floz) evaporated milk
Break chocolate into a bowl, stand over a pan of simmering water until the chocolate melts, stir well.
Cream the butter and sugar together until fluffy. Beat in the egg yolks bit by bit. Stir in the chocolate and almonds.
Whisk the egg whites until they form soft peaks. Gently fold some egg white then some flour into the cake mixture. Carry on until you have used them both up.
Grease two 20 cm (8in) sandwich tins. Spread the mixture into the cake tins. Bake at 180c/350f/Gas Mark 4 for 20 minutes.
For the icing:
Heat the evaporated milk and sugar in a pan. Bring to the boil and then let it simmer for 5 minutes. Take the pan off the heat. Add the broken chocolate and stir until melted. Do the same with the butter.
Pour the icing into a bowl, when cool put it into the fridge. It thickens as it cools and will be easier to spread.
When the cake and icing are cool, spread half the icing on the top of one cake. Put the other cake on top and spread the rest of the icing over it.
Taken from:Party Things by Angela Wilkes and Stephen Cartwright from the Usbourne First Cookbooks collection, published 1983 by Usbourne publishing ltd.
(I've had the book since I was about 8, made this cake loads of time and it's delicious!)
Charlotte
xxx
When it rains, look for rainbows. When it's dark, look for stars x
xxx
When it rains, look for rainbows. When it's dark, look for stars x
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mummy2jayden
- Weight-loss Supremo
- Posts: 941
- Joined: Mon Aug 04, 2008 8:32 pm
- Location: Chelmsford
I dont know if any of you has been on it but Philadelphia (the soft cheese kind!) have a website with hundreds of yummy recipes all including philadelphia cheese including starters, mains and desserts! alot of which include the extra and extra light versions for the fat watchers amongst us!!
http://www.philadelphia.co.uk/philadelp ... gecRef=610
http://www.philadelphia.co.uk/philadelp ... gecRef=610
Mummy To Gorgeous 2 Year Old Jayden
Total Weight Lost: 6st 8lb ... 10lb to go!
Total Weight Lost: 6st 8lb ... 10lb to go!
Re: Recipes
^what about a Lentil soup?
Spiced Carrot and Lentil Soup
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk
plain yogurt and naan bread, to serve
Directions:
1.Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2.Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
And a different recipe for Chicken. Possibly one of my favourites.
4 Chicken Breast Pieces
1 Onion
Handful of Parsley
340g Tinned Sweetcorn
Creme Fraiche
1 and a half cubes Chicken Stock
2lbs potatoes
Half of each Red, Green and Yellow Peppers.
Directions:
4 Chicken Breast Pieces
1 Onion
Handful of Parsley
340g Tinned Sweetcorn
Creme Fraiche
1 and a half cubes Chicken Stock readily dissovled in water.
2lbs potatoes
Half of each Red, Green and Yellow Peppers.
Cube potatoes and cook in boiling water until soft.
Cube the chicken into bite sized pieces.
Fry the chicken, the onion, and peppers in the oil for five minutes only.
Pour 1 1/2 chicken stock in and cook until chicken is cooked through.
Put a hanful of parsley in chicken pot and stir.
Stir three table spoons of creme fraiche into the chicken pot.
Mash the potatoes and mix in 4 tablespoons of creme fresh.
Put chicken and juice into a heat proof dish.
Add potatoes on top and grill until golden.
This quantity will serve 4 - 6 people depending on portion size.
Spiced Carrot and Lentil Soup
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots , washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk
plain yogurt and naan bread, to serve
Directions:
1.Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
2.Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
And a different recipe for Chicken. Possibly one of my favourites.
4 Chicken Breast Pieces
1 Onion
Handful of Parsley
340g Tinned Sweetcorn
Creme Fraiche
1 and a half cubes Chicken Stock
2lbs potatoes
Half of each Red, Green and Yellow Peppers.
Directions:
4 Chicken Breast Pieces
1 Onion
Handful of Parsley
340g Tinned Sweetcorn
Creme Fraiche
1 and a half cubes Chicken Stock readily dissovled in water.
2lbs potatoes
Half of each Red, Green and Yellow Peppers.
Cube potatoes and cook in boiling water until soft.
Cube the chicken into bite sized pieces.
Fry the chicken, the onion, and peppers in the oil for five minutes only.
Pour 1 1/2 chicken stock in and cook until chicken is cooked through.
Put a hanful of parsley in chicken pot and stir.
Stir three table spoons of creme fraiche into the chicken pot.
Mash the potatoes and mix in 4 tablespoons of creme fresh.
Put chicken and juice into a heat proof dish.
Add potatoes on top and grill until golden.
This quantity will serve 4 - 6 people depending on portion size.
Re: Recipes
uuummmmmmmmm thanks, love soup and fresh bread for lunch on Saturdays 
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weezypops
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- Location: Westcliff on Sea
- Contact:
Re: Recipes
Made this yesterday and it was so nice I had to share. I got it from here:
http://crockpot365.blogspot.com/2009/05 ... ckpot.html
but made a few changes
Sweet Potato Chili Slow Cooker Recipe
2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 can red kidney beans, drained and rinsed (or 2/3 cup dried beans, soaked overnight and boiled briskly for 10 minutes)
1 red bell pepper, seeded and chopped (I left out the pepper because I don't like it)
1 can tomatoes (whatever's on sale, mine had oregano and roasted garlic)
1 tablespoon chili powder
1 teaspoon smoked paprika (I didn't have any paprika left so used Cayenne Pepper which was much the same but a little spicier and not as smoky)
1 teaspoon chipotle chili powder (I didn't have this but had bought some dried chipotle chilis from Tesco a while ago so chopped up one of these and added that, I think it added to the smokiness of it a lot and was very yummy)
1/2 teaspoon salt
1 cup water (just realised I actually left this out. Whoops! Didn't suffer for it though and was saucy enough)
1/2 cup orange juice (not pictured. If you don't have any in the house, use water)
I also added a couple of handfuls of mushrooms and a tin of pinto beans because I fancied them.
The Directions.
Use a 5-6 quart slow cooker. This is enough food to feed a family of 4 regular-sized, or 6 smallish people. Peel and chunk the sweet potato and add to the pot. Add diced onion. Follow with the red bell pepper, can of tomatoes, the beans, garlic, and seasonings. Pour in OJ and water. Cover and cook on low for 6-8 hours, or until the onion is translucent and the sweet potato is fork-tender (if you want the sweet potato to get really squishy and disappear when stirred, cook longer).
I served mine in wraps with homemade guacamole and salsa, sour cream and peppery cheese and ended up eating three of them. I can't wait to eat more tonight too!
http://crockpot365.blogspot.com/2009/05 ... ckpot.html
but made a few changes
Sweet Potato Chili Slow Cooker Recipe
2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 can red kidney beans, drained and rinsed (or 2/3 cup dried beans, soaked overnight and boiled briskly for 10 minutes)
1 red bell pepper, seeded and chopped (I left out the pepper because I don't like it)
1 can tomatoes (whatever's on sale, mine had oregano and roasted garlic)
1 tablespoon chili powder
1 teaspoon smoked paprika (I didn't have any paprika left so used Cayenne Pepper which was much the same but a little spicier and not as smoky)
1 teaspoon chipotle chili powder (I didn't have this but had bought some dried chipotle chilis from Tesco a while ago so chopped up one of these and added that, I think it added to the smokiness of it a lot and was very yummy)
1/2 teaspoon salt
1 cup water (just realised I actually left this out. Whoops! Didn't suffer for it though and was saucy enough)
1/2 cup orange juice (not pictured. If you don't have any in the house, use water)
I also added a couple of handfuls of mushrooms and a tin of pinto beans because I fancied them.
The Directions.
Use a 5-6 quart slow cooker. This is enough food to feed a family of 4 regular-sized, or 6 smallish people. Peel and chunk the sweet potato and add to the pot. Add diced onion. Follow with the red bell pepper, can of tomatoes, the beans, garlic, and seasonings. Pour in OJ and water. Cover and cook on low for 6-8 hours, or until the onion is translucent and the sweet potato is fork-tender (if you want the sweet potato to get really squishy and disappear when stirred, cook longer).
I served mine in wraps with homemade guacamole and salsa, sour cream and peppery cheese and ended up eating three of them. I can't wait to eat more tonight too!
Re: Recipes
Basic cupcake recipe
Serves: 24
Prep time: 15 mins
Cooking time: 25 mins
(plus cooling time)
Total time: 40 mins
Ingredients
250g (8oz) unsalted butter, softened
250g (8oz) caster sugar
250g (8oz) self-raising flour
Pinch of salt
4 medium eggs
4 tablespoons milk
Ice-cream scoop (optional)
2 x 12-hole muffin tins, lined with paper cases
Method
Set the oven to 190°C or Gas Mark 5.
Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.
Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.
Freezing: The cakes are best eaten on the day that they're baked, but if necessary, once cold, they can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in about 1hour. They can be decorated with the buttercream topping while they are still frozen, which will help to keep them as fresh as possible before serving.
Flavour variations: If you don't want plain cupcakes, then try one of these flavours:
Lemon: Add finely zested rind of 2 lemons to the mixture, and use 4 tablespoons of lemon juice in place of the milk
Chocolate: Use 2 level tablespoons less flour, and add 2 level tablespoons cocoa
Rose: Use 1-2 tablespoon less milk and replace with 1-2 tablespoons rose water
Coffee: Omit the milk and, in its place, use 2 tablespoons instant coffee, dissolved in 4 tablespoons hot water [/size]
Serves: 24
Prep time: 15 mins
Cooking time: 25 mins
(plus cooling time)
Total time: 40 mins
Ingredients
250g (8oz) unsalted butter, softened
250g (8oz) caster sugar
250g (8oz) self-raising flour
Pinch of salt
4 medium eggs
4 tablespoons milk
Ice-cream scoop (optional)
2 x 12-hole muffin tins, lined with paper cases
Method
Set the oven to 190°C or Gas Mark 5.
Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.
Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.
Freezing: The cakes are best eaten on the day that they're baked, but if necessary, once cold, they can be wrapped in freezer bags and frozen for up to 1 month. They will defrost in about 1hour. They can be decorated with the buttercream topping while they are still frozen, which will help to keep them as fresh as possible before serving.
Flavour variations: If you don't want plain cupcakes, then try one of these flavours:
Lemon: Add finely zested rind of 2 lemons to the mixture, and use 4 tablespoons of lemon juice in place of the milk
Chocolate: Use 2 level tablespoons less flour, and add 2 level tablespoons cocoa
Rose: Use 1-2 tablespoon less milk and replace with 1-2 tablespoons rose water
Coffee: Omit the milk and, in its place, use 2 tablespoons instant coffee, dissolved in 4 tablespoons hot water [/size]
Re: Recipes
iv done this one and it was lovely to eat lol
Re: Recipes
my cup cake was mmmmmmmmmmmmmmmmmmmmmm lol
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