Abbie made these for red nose day for a competition at St John ambulance cadets. I make my cakes from a recipe my mum gave me, weigh the eggs you are going to be using, my 4 eggs (in the shells) weighed 260g, then we weigh the same amount of sugar, flour and butter. This works for any amount of eggs in your recipe.
260g Caster Sugar
260g Self Raising Flour
250g Icing Sugar
Cream the sugar and butter until soft and fluffy Add one egg and a quarter of the flour and mix in, continue with the other 3 eggs and the rest of the flour. When it’s all mixed in add the vanilla essence to taste (I use around 1 teaspoon) and milk until the mixture will drop easily off the spoon.
Divide the mixture into cake cases, mine made 18 cakes. Cook at gas 4/350 F/180 C for around 15/20 minutes until lightly browned and the tops are ‘spongy’.
To decorate the cakes we made 3 colours of icing – see here – covered the cakes tops with circles cut from the red icing and then cut out the facial features from the red and black icing.
Fondant icing is so easy to make, all you need is 2 ingredients.
250g Fondant Icing Sugar
Put the icing sugar in a bowl and make a well in the middle. Add water 1 tablespoon at a time, mix until it becomes firm and it gets really hard to mix.
When the consistency is right roll it up it a ball and knead for a few minutes until smooth. Then dust the surface where you will be rolling out with some icing sugar and roll until it’s the right thickness. Use as required.
If you want coloured icing it’s best to buy a paste or Gel Icing Colour Kit as this wont make the fondant as wet as liquid food colouring plus the colour will be sharper and you use less colour.
Simply get a cocktail stick and dip it into the colouring and then put drops into the fondant. then just knead it so the colour spreads evenly.
After I made the Cranberry & Oat Muffins I had half a jar of apple sauce left over. Now, being somebody who hates waste I had to make something else with apple sauce to use it up, hence this recipe. I know apple sauce isn’t a normal ingredient of chocolate chip cookies but I think you will be pleasantly surprised if you try them.
275g Plain Flour
1/2 teaspoon of Bicarbonate of Soda
1/2 teaspoon Cornflour
1/4 teaspoon Salt
40g Castor Sugar
90g Brown Sugar
50ml Sunflower Oil
65ml Apple Sauce
1 teaspoon Cinnamon
1 Large Egg
1 teaspoon Vanilla Essence or Extract
100g Chocolate, drops or chunks
Combine the flour, bicarbonate of soda, cornflour and salt in a bowl. In another bowl mix the sugars, oil, apple sauce, cinnamon, egg and vanilla. Next mix the dry ingredients (flour etc) in with the wet ingredients and finally add the chocolate chips and stir thoroughly. I used chunks of white chocolate as that was what I had in but you can use whatever type of chocolate you want to.
Chill the cookie dough in the fridge for at least 30 minutes, but it can be left overnight if required.
Once chilled form the dough into small balls, I made them the size of walnuts but it depends what size you want your cookies, and then flatten slightly onto a non-stick baking tray. Preheat oven to gas mark 4 (350 F; 180 C) and cook for about 10 minutes.
Another attempt at making a delicious muffin while keeping the calories a little lower I tried these as a follow up to the very successful Apple & Oatmeal Cookies. Myself and the children really liked them but my husband isn’t a fan of cranberries so wouldn’t even try them, oh dear that means we get 4 each not 3 😀
140g Rolled Oats (Porridge Oats)
85g Plain Flour
85g Plain Wholemeal Flour
50g Caster Sugar tsp
2 ½ tsp Baking Powder
1 tsp Cinnamon
½ tsp Nutmeg
½ tsp Salt
125ml Sunflower Oil
125ml Apple Sauce
40g Cranberries (I had a packet of the ready to eat ones in the house)
Preheat oven to Gas mark 4 and either spray a 12 hole muffin tin with a cooking spray or use muffin cases (so much easier).
Put oats, flours, sugar, baking powder, spices, and salt in a bowl.
Then in a separate bowl whisk water, oil, apple sauce, and eggs until well mixed.
Next add dry ingredients to wet ingredients and add cranberries and mix well.
Place the mixture into muffin cases, (mine made 12 decent sized muffins). Bake for approximately 30-35 minutes until the tops are lightly browned and a skewer or toothpick inserted into the center comes out clean.
Little bit of a cheat here as the Yorkie isn’t made from scratch, but we had them in the freezer so thought why not?
We did a scaled down roast dinner, just roast and boiled potatoes, sliced carrots, peas, meat and gravy. Cook the Yorkshire pudding for 10 minutes and then dish the roast dinner out into them.
Quick, easy and very tasty, makes a nice change from the normal roast.
I LOVE CHOCOLATE!!!! Yesterday I made a Chocolate Brownie Cake, It worked perfectly! I just wanted to make something, so I found this recipe for a Chocolate Brownie Cake and was like “YES”. We’ve all been on this new diet that consists of no preserved food, down to milk and bread which we can’t do anything about, so having the occasional treat like this is really nice!! This is a somewhat easy recipe but there are quite a few places you could go wrong, I made a stupid mistake and put 100 more grams of brown sugar so was stuck for 5 minutes getting 100 gram out…
You will need:
- 125g Milk chocolate
- 100g Butter
- 1 tbsp Golden syrup
- 175g Caster sugar
- 75g Brown sugar
- 2 tbsp Cocoa powder
- 2 Eggs, beaten
- 1/2 tsp Baking powder
- 100g Plain flour
- 1tsp vanilla extract
- Put the chocolate, all sugars, golden syrup and butter in a pan on a low heat. Stir continuously until there are no lumps.
- Take off the heat, keep stirring so it doesn’t burn. Add the flour, baking powder, eggs, cocoa powder and vanilla extract to the chocolate mixture and fold in well.
- Grease a 7in tin, preheat the oven to gas mark 4/ 350*C/ 350*F.
- Put it in the oven and bake for half an hour, don’t check on it too much as will collapse a bit in the middle and make the bottom a little bit soggy
Perfect as a main meal with chips or just as a snack.
1lb cooked chicken -chopped
1 onion – chopped
7 fl oz milk
1 tbs cranberry sauce
2 tbs flour
Large knob of butter
Juice of 1 lemon
1 egg beaten
Pinch of mixed dried herbs
Oil for frying
Fry the onion in the butter for a few minutes then add the flour stirring well, then gradually add the milk while still stirring until it forms a thick paste. Continue cooking for a further 3 minutes.
Fold in the chicken, cranberry sauce, herbs and lemon juice and heat through for a couple more minutes and season to taste.
Remove from heat, cool and then place in fridge until chilled. Form the chilled mixture into croquettes dip into the egg and cover with breadcrumbs. Fry until golden brown on all sides.
At Christmas you can use leftover turkey instead of chicken.
First published in Dr. Allinson’s Cookery Book, 1915
3 ounces of macaroni
2 breakfastcupfuls of Allinson breadcrumbs
2 onions, chopped very fine
2 breakfastcupfuls of tinned tomatoes
3 eggs, well beaten
3 ounces of butter
1 dessertspoonful of curry salt to taste
Boil the macaroni until tender, and cut it up into pieces 1 inch long; fry the onion brown in the butter, mix the breadcrumbs with the tomatoes, add the eggs, curry, onion and salt, and mix all this with the macaroni; turn the mixture into a pie-dish, and bake the pie for 1 hour.
On our new blog and website we’ll be posting about new recipes and crafts that we’ve found and made! And if its close to a event like Christmas or Easter we’ll hopefully be posting about stuff to do with them as well! My name’s Abbiegail (11 years old) and will probably be the one to post the most stuff, followed by my Nan and a bit of help from my ickle baby sister Jessica (9 years old) and my Grandad.
Jess and I are both Home Educated, so that gives us lots of freedom on what we can make and more time to post, but the stuff we post about is suitable for any child (As long as they are supervised by an adult as this involves cooking and sharp objects occasionally)! If there is a specific subject you would like us to w rite about please comment on one of our latest posts so that we can see it easily.