The Great Vanilla Cupcakes

The Great Vanilla Cup Cakes

The Great Vanilla Cup Cakes

It was my birthday this week, so I decided to make some cakes for my granny. I only had an hour to make them so that I was not late for an appointment.

 

–         Lets Go

Preheat oven to 180 degrees. Line a cupcake tray with paper inserts.  Put all your ingredients out in front of you and measure them out. Utensils should be handy: whisk, spatula, two dessert spoons, sieve, measuring cups and spoons, a knife, two bowls.

 

–         The Cake

125g butter / white margarine
¾ cup castor sugar
3 eggs
1 tsp vanilla essence
1½ cups self-raising flour
1 t baking powder
1/3 cup milk

Sift the flour and baking power. Beat melted butter with the sugar until creamy. The sugar needs to dissolve totally. Add eggs one at a time, beating well after each addition. Mix in vanilla essence. Fold through the sifted flour and baking powder. Gently mix in the milk.
Place spoonfuls of mixture into regular cupcake cases. Hold two dessert spoons in each hand. Use a heaped dessert spoon full, and swiftly scrape clean with the other hand. Bake for 15 to 20 minutes until golden and firm to the touch. A knife must run clean when poked inside. Allow to cool on a wire rack before icing them.

– The Icing
2 cups icing sugar
25g melted butter
1 t vanilla essence
To make vanilla icing, mix together icing sugar, butter and vanilla until smooth. Use a knife to easily ice the cool cupcakes. The icing will harden shortly, so add any sprinkles you might want strait away. I found some shocking pink sprinkles this week at the shop, so my next batch will be funky!

 

 

 

The Great Granola Bars

Being gluten free is new to me, so I did some research and came up with these granola bars to eat for breakfast, instead of fruit and more fruit.

Granola Bar

Granola Bar

Granola Bar

Granola Bar

Dry ingredients:

Dry ingredients before tosating

Dry ingredients before tosating

2 cups of oats

½ cup sunflower seeds

½ cup blanched almonds

½ cup sesame seeds

½ cup shredded coconut

Toast these ingredients in the oven at 180 degrees in a baking pan covered in foil for about 12 mins. Turn this every now and then to avoid burning.

Turn down the oven to 140 degrees.

 

Wet ingredients:

In a small pan, melt:

½ cup of honey

60ml of golden syrup

60ml of peanut butter

Combine the wet ingredients with the dry ingredients, allow to cool while you work on your fruit, then combine everything.

 

The fruit:

The dried fuit

the dried fruit

 

 You can use anything you like, I used the following (and forgot to add my cherries)

½ cup of raisons

½ cup of dried cranberries

½ cup of chopped dried apricots

 

Add the fruit to the mixture and then prepare your pan. Use a baking pan about 8 X 5 inches wide, rub with butter, then line with parchment paper. Add your mixture, aiming for about ¾ inch high or so. Press the mixture down with your fingers until firm and pressed in.

Cook for 35 minutes, and then allow to dry for at least 2 hours. Cut into squares.

Yum!

The Great Lemon Chicken to melt in your mouth

Lemon chicken

Lemon chicken

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500g chicken breasts no skin

6 tablespoons olive oil

4 minced cloves of garlic

2 lemons, one is sliced and the other is juiced

1 tsp salt

pinch of ground black pepper

25ml of a supermarket spice grinder from Freshers with: (Ground cumin, coriander, ginger, chilli, paprika, brown sugar, thyme and origanum)

So marinade the chicken for a few hours by placing the ingredients in a bowl, cover and put in the fridge.

Get cooking:

Layer your baking with with sliced lemons, and put your breasts on top of them. Do not cover.

Pre heat the oven to about 180, and cook until the breasts are tender. You can even turn down the oven to 160, and let them simmer for about 45 mins.

Delicious when served with a fresh garden salad.

mmm.

The Great Granny’s Ginger Biscuits

So my Gran gave me an empty biscuit tin, and a magazine with tonnes of recipes in it for biscuits. Hint Hint, if you catch my drift. I made these up and it was really easy, and the results, are super yummy!

 

Recipe:

750g of self raising flour

30ml of baking powder

25ml of groung ginger

2.5ml of salt

250g grams of margarine

250g of golden syrup

1/2 kg of soft brown sugar

3 eggs.

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Heat your oven to 180 degrees, and grease some baking trays with margarine.

 

First thing: Dry ingredients.

Sift all the dry stuff into a bowl, I always do the sifting twice. Put that aside. If you need to stir this, always use a metal spoon or knife only.

 

Second thing: Wet stuff:

Melt the golden syrup in a small frying pan slowly, and add the sugar. Keep mixing it until all dissolved. Then let this cool.

Whip up your eggs in a bowl, and then add these two ingredients together.

 

Combination:

Add the margarine, which you can slightly microwave to make soft first, and knead in until no specs of the marge are visible.

Add the syrup/sugar mix next in a giant bowl with a wooden spoon. Then use your hands to knead it in. Doesn’t take long until you have a nice soft dough.

Let the dough cool slightly, needs to be a little firm to roll out.

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Roll it, roll it!

In sections you can roll out this dough onto a well floured surface, and use a rolling pin, or just a wine bottle, what ever you think works. You’re aiming for about 30cm in diameter at a time, and roughly 3mm thick.

Then, cut out your shapes, and flour them.

Now put onto the baking trays and bake away for about 9 mins per tray.

I went through about 4 batches. When you take them carefully out the pan, use a spatula – they will be soft, but will go hard as they cool down. You’re aiming for a nice golden type of colour, not too dark. And adjust your oven if you think its too hot. I also used the top shelf of the oven, not the bottom.

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