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Posts Tagged ‘Recipes’

This recipe was in the latest ‘Your Weekend’.  Of course I adapted it slightly, substituting walnuts for peanuts because I have a good supply.

Chocolate Drop Walnut Brownies

125g butter softened (microwave 25 secs)
1 cup sugar
1 egg
1 tsp vanilla extract
1 ½ cups plain flour
1 tsp baking powder
1 tbsp cocoa
½ cup chopped walnuts
100g dark chocolate drops

Heat oven to 175C
Cream butter and sugar
Add egg & vanilla & beat well
Add flour, baking powder, & cocoa
Mix in together with nuts and chocolate drops
Roll mixture into walnut-sized balls
Place on greased baking tray
Flatten slightly with wet fork
Bake 13 minutes
Will keep in airtight tin for up to a week
Makes 36

The original recipe said bake 10-15 minutes until lightly coloured.  It’s hard to see when chocolate biscuits are lightly coloured!  I left them in for 15 minutes.  They were absolutely fine, but I thought they could have been more chewy, so would try 13 minutes next time.  These brownies are not as rich as the recipe I usually use, and will be a useful addition to my baking repertoire.

‘These choc-o-late nut brownies are
sure to be greeted with hurrah.’

 

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Relishing the Rhubarb

We have a thriving rhubarb plant in our garden and yesterday I made a spicy rhubarb cake, which is absolutely delicious!

Spicy Rhubarb Cake

Spicy Rhubarb Cake

Spicy Rhubarb Cake
2 cups chopped rhubarb
1 cup raw sugar
175g butter, melted
1 egg, whisked
1½ cups plain flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp mixed spice
1 cup sultanas
¾ cup chopped walnuts

Preheat oven to 180˚.  Line a 2ocm ring tin with greaseproof paper.  Put the rhubarb and sugar in a large bowl, and stir well.  Add butter and egg and mix well.  Fold in sifted dry ingredients, sultanas, and walnuts.  Spoon mixture into prepared tin and bake for one hour.

This recipe came from the “Listener” and I thoroughly recommend it.  We grow walnuts as well as rhubarb, and it’s great to be using our own produce.  The cake would be lovely served as a dessert with cream or yoghurt, and it’s yummy on its own – one of the best I’ve tasted.

“Rhubarb and walnuts from our land
combine to make a cake that’s grand.”

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Stephen was keen to make a Mexican dish called Cerdo con Frijoles, but lacked one vital ingredient, Epazote.  It’s an annual herb with a strong flavour, widely used in traditional cuisine throughout central America and the southern United States, and we couldn’t find any local substitute.  Amazingly a woman who runs a restaurant in the Yucatan learned of his dilemma over the internet, and told him that dandelion leaves are an acceptable substitute.  We have a generous source of dandelions in a nearby vacant section, so we went foraging.

Harvesting dandelion leaves

Harvesting dandelion leaves

We enjoyed our dinner, but couldn’t really taste the dandelion.  Another time he’ll add more.

“”Missing ingredients are no bar
when cooking tips come from afar.”

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Butter Biscuits

If you like peanut butter, you’ll enjoy these biscuits.

Nicola’s Peanut Butter Cookies

Cream together 125gm butter, 3 heaped tablespoons peanut butter, and 3/4 cup sugar.
Beat in one egg and 1/2 teaspoon vanilla essence
Add one cup self-raising flour & mix

Roll into small balls on greased oven tray, and flatten with a fork.
Bake at 180 degrees for 12 minutes (makes 35-40)

Peanut butter cookies

We enjoyed these for afternoon tea.

“A simple biscuit without clutter
incorporating peanut butter.”

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Lemon Drizzle Loaf

Lemon Drizzle Loaf

Place in a bowl:
2 large eggs
2/3 cup white (or caster) sugar
Zest of one large or two small lemons

Beat together well
Add 150gm butter – soft, but not melted, and mix well
Add 1 ¼ cups HG flour, 1 heaped teaspoon baking powder, and ½ cup milk

 Mix until just smooth
Pour into well-greased loaf tin and bake at 180˚ for 45 minutes

Turn out of the tin while still warm.
Make eight deep holes in loaf with a skewer.

Glaze:
Mix juice of the lemon/s lightly with 1/3 cup white sugar lightly (you don’t want to thoroughly dissolve the sugar)
Gently drizzle this over the loaf and down the sides

I wonder whether a little more baking powder might have helped it to rise further.  The original recipe called for self-raising flour, but I don’t have this in stock.

“You will not hear a single grizzle
when you serve friends this Lemon Drizzle.”

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Tempting Tea Loaf

This loaf was just the thing for a rainy weekend.

Tea Loaf

Tea Loaf

300ml strong tea
200gm raw sugar
400gm sultanas
Mix all these in a bowl and leave to soak overnight.
Add:
One beaten egg
300gm Hi-grade flour
3 level tsp baking powder

Put in greased loaf tin and bake at 160 degrees for one hour and 25 minutes
Keeps well.

“This loaf is just the thing to eat
when outside there is rain and sleet.”

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Carrot Cake

My friend Jenny gave me this recipe way back in the olden days.  It never fails, and is a good way of using some of our bumper walnut crop.

Carrot Cake

 
Combine in a bowl:
1 cup wholemeal flour
3/4 cup (100gm) chopped walnuts
1 tsp baking powder
1 tsp nutmeg
1 tsp baking soda
2 tsp mixed spice
1 tsp cinnamon
 
In another bowl, beat:
two eggs
1 cup raw sugar
just under 3/4 cup good quality oil (I use olive)
 
Grate 1 & 1/2 cups carrot (one large or four small carrots)
 
Combine and mix.  Bake in a ring tin at 180 degrees (or 350 Fahrenheit) for one hour.
 
I often don’t bother frosting this cake, but if you want to, use:
1/3 small pottle cream cheese
3 tablespoons icing sugar
1 tsp lemon juice
 
Beat all together and spread on cake.
 
“When I’m on hol’s there’s time to make
treats like this tasty carrot cake.”
 
 

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