Chocolate Chocolate Chip Brownies
Chocolate Chip (or Peanut Butter Chip) Cookies
Strawberry-Rhubarb Pie (great for the summer)
1
cup sugar
4
bananas, mashed
2
eggs
1
1/2 cups flour
1
tsp baking soda
1/2
tsp salt
1/2
tsp vanilla
Preheat oven to 350°F. Grease and
flour a 9x5x3-inch loaf pan; set aside.
In a large bowl
cream butter with sugar. Once it is
fluffy, add in the eggs. (Mix A)
In another bowl, mash bananas and add
vanilla. (Mix B)
Sift flour, baking soda and salt into
3rd bowl. (Mix C)
Always beginning and ending with the flour mixture (Mix C), fold Mix B and C
alternatively into Mix A until finished.
Pour into prepared
loaf pan. Bake for about 60 minutes. Remove and cool on a wire rack.
2
store bought pastry or make your own if you are so inclined
Filing:
1
egg
210g
sugar
60g
plain flour,
sifted
125g
unsalted butter, melted
180g
chocolate chips
125g
pecan nuts crushed
1
tbsp whisky or brandy
1
tsp vanilla
Preheat oven to 180°C/ 350°F.
Beat eggs until
pale and fluffy, then gradually beat in sugar. Fold in flour and butter, then
chocolate, nuts, whiskey and vanilla.
Roll one piece of pastry to line a 23
cm pie dish. Pour filling into shell. Roll other piece of pastry and cover pie.
Trim edges and crimp. Bake for 40 minutes or until pastry is golden. Dust with
icing sugar and serve warm.
125
g unsalted butter
60
g dark chocolate
250
g raw sugar
60
g self-raising flour, sifted
60
g pecans
1
teaspoon vanilla essence
2
eggs, slight beaten
185
g chocolate chips
Preheat oven to 180°C/ 350°F.
Melt butter and
chocolate. Combine with sugar, flour, nuts and vanilla in a large bowl, stirring
with a wooden spoon. Mix in eggs, then chocolate chips.
Pour mixture into a greased 20 cm
square cake tin. Bake for 30 – 40 minutes. Cool in tin for 5 mins, then with a
metal spatula, cut around edge of cake to separate it from tin. Turn out onto
board, peel while cake is warm. Cool and cut.
250g dark or cooking chocolate
3 tablespoons strong black coffee
20g butter
1-2 tablespoon White Rum (sweet)
3 large eggs, separated
1 cup whipped cream for decoration
Break chocolate bar into small pieces. Place chocolate and black coffee in a small bowl standing over a pan of hot water over gentle heat. Stir continuously until chocolate melts and becomes creamy. Cook gently for another 2-3 minutes.
Remove bowl and stir in butter and Rum until butter dissolves. Cook slightly before beating in egg yolks.
Whist egg whites until stiff and fold into chocolate mixture. Spoon into glasses or individual dishes and chill in refrigerator until set (about 1 hour). Serve decorated with a swirl of whipped cream.
125 g butter
60 g sugar
85 g brown sugar
1 egg
125 g plain flour
125 g self-raising flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
grated rind of 1 orange
140 g chocolate chips or peanut butter chips
60 g chopped walnuts (optional)
cream butter, sugar and brown sugar together until light and fluffy. Add egg and beat thoroughly.
Sift flours, salt and bicarbonate of soda into mixture and beat. Stir in orange rind, chocolate chips or peanut butter chips and nuts.
Grease a baking sheet. Roll teaspoonfuls of mixture into balls, place them on baking sheet and press with a fork.
Bake for about 10 minutes until golden brown. Cool and serve.
2 store bought pastry or make your own (much yummier that way)
Approx 1 cup Fresh Strawberries, halved
Approx 1/2 pound rhubarb, sliced in 1/2 inch pieces
3/4 cup sugar
1/3 cup flour
1/8 teaspoon salt
1/8 teaspoon salt
1 tablespoon butter
Preheat
oven to 350°F.
Mix strawberries, rhubarb, sugar, flour and salt in a bowl and let stand 10
minutes.
Meanwhile line a nine-inch pie pan with one pastry sheet; trim edges. Pour
filling into pan and dot with butter. Cut 1/2-inch-wide strips from remaining
pastry sheet. Lay strips horizontally, then vertically over pie to make a
lattice top. Trim edges. Lay more strips around the outer rim of the pie and
crimp. Bake in a preheated oven for 45 to 50 minutes, until crust starts to
brown and filling bubbles. Remove to a cooling rack. Serve with lightly
sweetened whipped cream.
Note : the recipe can be tailored to what kind of fruits that you have.
250 g unsalted butter
Finely grated rind of 1 large orange (or replace with 1 teaspoon of vanilla)
225 g golden (light corn) syrup
75 g light muscovado (brown) sugar
375 g rolled oats (you can use quarker oatmeal)
Preheat oven to 180°C/ 350°F. Line the base of a square shallow baking tin/pan with baking paper.
Put the butter, orange rind (or vanilla), syrup and sugar in a large pan and heat gently until the butter has melted. Add the oats to the pan and stir to mix thoroughly. Tip the mixture into the tin and spared into the corners in an even layer.
Bake for 15-20 minutes until just beginning to color around the edges. (the mixture will still be very soft but will harden as it cools). Leave to cool in the tin. Once cooled, lift the flapjack out of the tin in one piece and cut into fingers.
150 g unsalted butter
150 g light muscovado (brown) sugar
2 tbsp maple syrup
200 g rolled oats
50 g pecan nuts, chopped (you can substitute with walnuts if you like)
50 g ready-to-eat dried apricots, chopped (you can choose whatever dried fruits instead of apricots you like)
Preheat oven to 160°C/ 350°F. Line the base of a square shallow baking tin/pan with baking paper.
Put the butter, sugar and maple syrup in a large heavy pan and heat gently until the butter has melted. Remove from the heat and stir in the oats, nuts, and dried fruits until well combined.
Spread evenly in the prepared tin. Bake for about 25-30 minutes or until golden.
Remove from the oven and leave to cool in the tin. Once cooled, lift the flapjack out of the tin in one piece and cut into fingers.