BISCOFF MUFFINS.
Fan 160°.
20 min
12 muffin tin.
175 ml oil.
175 ml plain milk.
1 lg egg.
1 top vanilla.
12 oz Self Raising Flour.
8 oz soft brown sugar.
1/4 jar of biscoff or 12 heaped teas. Heat for 5/10 seconds in microwave until slightly melted do not have it too warm.
Just enough to turn it easy.
Add all the wet ingred to a bowl and mix well.
Then sieve in the Flour and add the rest of the ingred until creamy.
Divide into muffin cases.
Biscoff Icing.
1 lb fine icing sugar
( 16 oz).
3 oz soft butter.
4 very large tab of buscoff spread.
Mix all together for 4 min.
If too dry add a tab water.
Decorate as liked.
Homemade Brown Bread.
10 oz Wholemeal Brown Flour.
6 oz Plain White Flour.
2 oz pinhead Oatmeal.
1 egg.
2 oz melted butter.
1 teas or table honey.
Around 100 ml of buttermilk to combine until it forms a ball.
Oven.
160° fan turning down to 140° after 30 min and turning.
8 in round cake tin.
Enjoy
Brown Bread with Cranberries.
6. oz Wholemeal Brown Flour.
2 oz Plain White Flour.
2 oz pinhead oatmeal.
1 egg.
1/2 pkt dried Cranberries.
1 tab pumpkin Seeds.
2 lg tab oil.
1/2 heaped teas bread soda.
Pinch salt.
1/3pint buttermilk.
1 x l lb loaf tin greased.
2nd B. Bread.
Treacle & Pinhead Oatmeal Brown Bread.
6. oz Wholemeal Brown Flour.
2 oz White Flour.
2 oz pinhead oatmeal.
1 egg.
2 lg tab oil.
2 tab Treacle.
I teas honey.
1/2 heaped teas bread soda.
Pinch salt.
1 x l lb loaf tin.
160° Fan.
30 min. Lower heat to 140 for 15 min.
Cool on wire tray.
Baked Alaska.
Simple easy light recipe.
Enjoy.
Temp. 160° for sponge.
180° for meringue
RECIPES added now here.
1....Festive Mince Pies.
Also
2...Apple and Mince Tart.
FESTIVE MINCE PIE RECIPE.
Pastry.
8 oz plain flour.
2 oz icing sugar.
5 oz Butter.
1 egg yolk.
1/2 tabs spoon lemon juice.
A little water if needed.
Filling.
1/2 jar mincemeat mixed with 4 lge tab stewed apple.
Cooking time 15/20 min.
160 ° fan.
Brush each little tart with egg wash before putting in oven.
LARGE APPLE & MINCEMEAT TART.
Pastry.
I lb plain flour.
8 oz soft butter or margarine.
1/2 teas salt.
1 egg beaten.
Add water if needed.
Filling.
A layer of Stewed Apple .
A layer of mincemeat.
Another layer of Stewed Apple.
Bake for 30/40 min until golden brown @160° fan.
Brush with egg wash before putting into oven.
Tiramisu....
1 pkt of Savoiardi Finger Biscuits.
250 ml double cream.
I &1/2 tab icing sugar added to lighly whipped cream & add a few tab of rum to this also.
250 g mascarpone cheese.
1/4 pt hot water and dissolve 1 & 1/2 tabs of granulated coffee. Add 1/2 glass of rum to it when cooled.
Cocoa powder to decorate.
Easy easy.
Please try it.
Will hold for 4 days no longer.
RECIPE NOT IN BOOK
Christmas Sherry Trifle.
Enjoy.
Easy way for the non bakers.
Anyone who can bake.
Use 3 eggs
3 oz C.sugar.
3 oz. S.R. Flour for sponge.
CUSTARD.
I pt fresh milk.
2 tablespoons of custard powder.
2 tab sugar.
Recipe NOT in any of the books...
This Trifle was made this way to help those who CAN'T BAKE or DON'T HAVE the equipment to bake an easier way of doing their own Trifle.
So no need for judgement
If you don't like just scroll on.
Not everyone has the finances to buy baking equipment.
So be kind.
Remember negative comments says more about you than me.
PORTER CAKE.
Page 31 in Book 1.
I lb plain flour.
1 lb fruit.
3/4lb brown sugar.
2 teasp mixed spice.
1/2 block butter cut in cubes.
1 teas bread soda.
1/2pint Guinness.
4 lge eggs.
Traybake version.
8 x 12 roasting tin.
Please use triple layer of greeceproof paper in tin.
Oven temp 160°.
Turn down after 35 min to 140° and cover to stop burning.
Cooking time
1. 1/2. to 2 hrs.
Test with skewer to see if middle is cooked.
(Best left sitting for 1 hr before putting in over For Best Results).
Baileys Chocolate Trifle.
Delicious as a Christmas Dessert
Recipe.
One Swiss Roll or
Sponge made with.
2 oz Castor Sugar.
2 eggs.
2 oz S. R. Flour.
1/2 heaped tab cocoa.
8in round tin.
10 min at 160°fan.
Cut sponge or Swiss roll and spread on bottom of dish.
Sprinkle with Baileys Irish Cream.
TOPPING
500ml double cream.
165g full fat cream cheese.
250g Mascarpone Cheese.
1/4 glass of baileys added.
Tub of Custard.
Add 8 oz melted chocolate cooled.
Mix both together and spread on to of choc cheesecake mix.
Decoration.
8 oz bar of cooking chocolate melted.
Add 3 tab olive oil to keep it soft, glossy , and manageable to cut.
Spread on top of choc custard when cool.
Decorate as liked.
Serve with cream or ice cream.
Enjoy.
RECIPE NOT IN ANY OF MY BOOKS.
GINGER BREAD.
PAGE 8 in Book 1.
Recipe.
8 oz Plain Flour.
4 oz brown sugar.
3 tab treacle.
3 tab golden syrup.
( if you haven't got it don't worry.
Add honey).
1/4 pint fresh milk.
4 oz good quality margarine or block butter.
4 teas ginger.
1 heap teas bread soda.
Pinch salt.
I beaten egg.
Use either 1 x 2lb loaf tin.
Or.
2 x 1 lb loaf tins.
Make sure they are lined.
160° for 35 min.
Cover then and reduce to 140 for a further 20 min.
But test with skewer to see if cooked or press top of cakes.
If sturdy they are cooked.
Making Almond Paste
1 & 1/2 Lbs Icing Sugar.
8 oz ground Almonds.
3 tab lemon juice.
A few drops of Almond essence.
A tiny I mean tiny bit of yellow food colouring .
Enough drink of your choice to bind.
NO EGGS USED.
Used Roll on icing.
2 pkts.
Slightly warmed in microwave for 10/15 seconds to be able to work with it as you know roll on icing is very solid.
This worked a treat. BUT watch it don't over heat.
Mini Sponge Cakes.
4 oz C. Sugar.
4 eggs.
4 oz Self Raising Flour.
Tray 8 x 12.
Fan 160° for 12 min.
Sorry phone gave trouble.
It switched off before the end.
Sorry but they turned out too nice not to post.
Book 1 & Book 2 still for sale. Both €13 postage inc
3 books for price of 2 books only €23 postage inc.
Order now and avoid the Christmas rush.
Full of wonderful old recipes.
Message me in messenger or in whattsapp for details.
Thank you.
Enjoy
