RECIPES
Get ready to say mmmm!
Chewy Chocolate Chip Cookies
Serves: 18
Ingredients:
1.Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.
2.Sift together the flour, bicarb and salt; set aside.
3.In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
4.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely. Good luck!
Ingredients:
- 250g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 170g unsalted butter, melted
- 200g dark brown soft sugar
- 100g caster sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 325g chocolate chips
1.Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.
2.Sift together the flour, bicarb and salt; set aside.
3.In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
4.Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes before transferring to wire racks to cool completely. Good luck!
Jam Doughnuts
Serves: 24
Ingredients :
1.In a bread machine pan, add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle.
2.Once the cycle is completed, turn dough out onto a floured board and let rest for ten minutes.
3.Roll dough out to 1/2 cm thickness. Lightly flour a 6cm cutter and stamp out rounds.
4.Place 1/2 teaspoon jam in centre of half of the rounds. Moisten edges with cold water, top with the remaining rounds and pinch edges together firmly. Place sealed doughnuts on an greased baking tray. Cover and let rise until doubled in a warm place, about 45 minutes.
5.Heat oil in deep fat fryer to 180 degrees C. Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain on kitchen roll and sprinkle with icing sugar if desired. Good Luck
Ingredients :
- 225ml (8 fl oz) warm milk (45 degrees C)
- 5 tablespoons water
- 1 egg, beaten
- 3 tablespoons butter, melted
- 150g (5oz) caster sugar
- 600g (1 lb 6 oz) bread flour
- 1 teaspoon salt
- 1½ teaspoons ground nutmeg
- 1 tablespoon dried active baking yeast
- 250g (9oz) any flavour jam
- 2 litres groundnut or rapeseed oil for frying
1.In a bread machine pan, add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle.
2.Once the cycle is completed, turn dough out onto a floured board and let rest for ten minutes.
3.Roll dough out to 1/2 cm thickness. Lightly flour a 6cm cutter and stamp out rounds.
4.Place 1/2 teaspoon jam in centre of half of the rounds. Moisten edges with cold water, top with the remaining rounds and pinch edges together firmly. Place sealed doughnuts on an greased baking tray. Cover and let rise until doubled in a warm place, about 45 minutes.
5.Heat oil in deep fat fryer to 180 degrees C. Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain on kitchen roll and sprinkle with icing sugar if desired. Good Luck
Toffee Shortbread
serves: 16
Ingredients:
Ingredients:
- 3/4 cup butter, softened
- 3/4 cup sugar
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 6-ounce bag of
- chocolate chips
- Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
- Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
- Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares. Good luck !
Chocolate Rice Krispies Cupcakes
Ingredients:
1.Start by breaking up the chocolate bar into small chunks. This will help it melt faster. Place the chunks of chocolate into the lid of the casserole dish.2.Fill the saucepan with water until it is about an 1 inch deep. Place the saucepan on the cooker and heat the water, but don't let it boil!
3.Place the lid of the casserole dish, with your chocolate in it, so it rests on top of the saucepan. Stir the chocolate about until it has all melted.
4.Once all the chocolate has melted, take the chocolate off of the saucepan and place on a kitchen work surface. You can now add the Rice krispies and mix them in. Keep adding in more Rice krispies until the mixture is quite thick.5.After the mixture is thick enough to sit on a spoon without falling off, you can begin to start spooning it into the cup cake dishes.6.Place the cakes onto a tray and then place them into the fridge. Once they have cooled down, the chocolate will go hard again. They will then be ready to eat. Good luck!
- A big bar of cooking chocolate
- Rice krispies or similar.
- Water or a microwave
- A medium sized saucepan.
- The lid of a medium sized casserole dish.
- A spoon.
- Some paper cup cake trays.
1.Start by breaking up the chocolate bar into small chunks. This will help it melt faster. Place the chunks of chocolate into the lid of the casserole dish.2.Fill the saucepan with water until it is about an 1 inch deep. Place the saucepan on the cooker and heat the water, but don't let it boil!
3.Place the lid of the casserole dish, with your chocolate in it, so it rests on top of the saucepan. Stir the chocolate about until it has all melted.
4.Once all the chocolate has melted, take the chocolate off of the saucepan and place on a kitchen work surface. You can now add the Rice krispies and mix them in. Keep adding in more Rice krispies until the mixture is quite thick.5.After the mixture is thick enough to sit on a spoon without falling off, you can begin to start spooning it into the cup cake dishes.6.Place the cakes onto a tray and then place them into the fridge. Once they have cooled down, the chocolate will go hard again. They will then be ready to eat. Good luck!
Blueberry Smoothie
Ingredients:
Method:
Start by blending the ice, banana, honey, and unchopped blueberries on a high speed. Add the chopped blueberries into a cup before pouring the smoothie. Stir and enjoy a great fruity smoothie
- 1/4 cup of wild blueberries
- 1/4 cup of wild blueberries chopped into small pieces
- 1 tablespoon honey
- 1/2 a banana
- 1/2 cup of ice cubes
Method:
Start by blending the ice, banana, honey, and unchopped blueberries on a high speed. Add the chopped blueberries into a cup before pouring the smoothie. Stir and enjoy a great fruity smoothie
Lemon Bars
Serves :36
Ingredients:
Prep time: 15 mins| cook time: 40 mins| Ready in: 55 mins
1.Preheat the oven 350 degrees F (175 degrees C).
2.In a medium bowl, blend the softened butter, 2 cups flour and 1/2 cup of sugar. press into the bottom of an ungreased 9x13 inch pan.
3.Bake for 15 to 20 minuets in the preheat oven, or until firm and golden.In the other bowl whisk together the remaining 1 1/2 cups of sugar and 1/4 cup of flour. Whisk the eggs and the lemon juice.Pour over the baked crust.
4.Bake for a aditional 20 min in the preheat oven.The bars will firm up when they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green.After 2 pans have cooled, cut into 2 inches squares. Good luck!
Ingredients:
- 1 cup butter, softened
- 1/2 cup white sugar
- 2 cups all-purpose flour
- 4 eggs
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 2 lemons juiced
Prep time: 15 mins| cook time: 40 mins| Ready in: 55 mins
1.Preheat the oven 350 degrees F (175 degrees C).
2.In a medium bowl, blend the softened butter, 2 cups flour and 1/2 cup of sugar. press into the bottom of an ungreased 9x13 inch pan.
3.Bake for 15 to 20 minuets in the preheat oven, or until firm and golden.In the other bowl whisk together the remaining 1 1/2 cups of sugar and 1/4 cup of flour. Whisk the eggs and the lemon juice.Pour over the baked crust.
4.Bake for a aditional 20 min in the preheat oven.The bars will firm up when they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green.After 2 pans have cooled, cut into 2 inches squares. Good luck!