bluekarin Posted February 15, 2011 Share Posted February 15, 2011 Well, I am in a bit of a baking rut, in that I tend to bake the same things over and over again. The kids say they like them, but I get a bit bored. I makes lots of Lemon Drizzle cake, coffee cake, orange drizzle cake, brownies, sponge (plain or chocolate), apple cake, carrot cake, banana bread, raspberry bakewell (a new one I've started doing, but is gorgeous). I'm ok at making cakes, sometimes they don't come out quite how I planned, but the lemon cake is always perfect, if I do say so myself. I would just like to make something else that's yummy, would keep for a while and would suit school lunch boxes. Any suggestions gratefully received Quote Link to comment Share on other sites More sharing options...
Olly Posted February 15, 2011 Share Posted February 15, 2011 Wholemeal Cherry Cake (known as Penny Cake in my family*) 6oz butter/marge 8 oz demerara sugar 2 large eggs, beaten 8oz mixed dried fruit 2 oz porridge oats 6 oz wholemeal plain flour 1 tsp baking powder 2 oz glace cherries, halved Grease a shallow tin, 11 x 7, and preheat the oven to 180 degrees. Melt the butter in a saucepan, and then stir in everything else (leave the eggs till last, so they don't scramble). Cook for 20-30 minutes, cut into squares when cold. This will keep for up to three weeks in a tin, it's definitely better made ahead and kept for at least a few days, as it's a bit crumbly (though delicious) when freshly baked. * the recipe was introduced to my mum by my cousin Penny, hence the name! This is one of my all-time favourite recipes, and is very popular whenever I make it. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted February 15, 2011 Author Share Posted February 15, 2011 Thank you! That sounds lovely; one to add to my repertoire Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 15, 2011 Share Posted February 15, 2011 How about a lovely buttery Seed Cake? - I made one a while ago as a change, I love caraway seeds My Gran always used to make Seed Cake. Quote Link to comment Share on other sites More sharing options...
redhotchick Posted February 16, 2011 Share Posted February 16, 2011 Sweet or savoury? Banana Flapjacks and pasta quiche are both great for lunchboxes, Friands, all recipes posted previously. Chocolate Tiffin is a delicious treat, maybe a bit rich for everyday. My mum used to make something, similar to almond slice. Pastry case, mincemeat instead of jam, sponge with rum flavour essence and demerera sugar sprinkled on top. (not sure when this was sprinkled on top - maybe warm out of the oven or towards the end of cooking?) I loved it. What about some yeast cookery? sweet, rich dough with dried fruit made into buns with a sticky glaze, or make it into a loaf to slice. Hot Cross Buns! Chelsea buns. Doughnuts, lots of fun to make! My mum used to make all these things and more on a Sunday afternoon when I was growing up. I think I was very lucky! Quote Link to comment Share on other sites More sharing options...
Goosey Lucy Posted February 16, 2011 Share Posted February 16, 2011 How about Delia's Sultana Loaf Cake, a doddle to make so long as you remember to soak the sultanas in cold tea the night before. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 16, 2011 Share Posted February 16, 2011 Our family favourite is the old fashioned cherry cake, from Delias book of cakes. If you don't have the book already,its well worth treating yourself to it,as there are some great recipes in it. Quote Link to comment Share on other sites More sharing options...
Goosey Lucy Posted February 16, 2011 Share Posted February 16, 2011 Our family favourite is the old fashioned cherry cake, from Delias book of cakes.If you don't have the book already,its well worth treating yourself to it,as there are some great recipes in it. I'm another fan of this book, when my copy fell to pieces I was really pleased to find it still in print, albeit with a different cover. Amazon have it here: click Sorry, in a rush so can't do linky thingummy this morning Done it for you. Egluntyne Quote Link to comment Share on other sites More sharing options...
Chickendoodle Posted February 16, 2011 Share Posted February 16, 2011 You should definitely try this http://www.bbcgoodfood.com/recipes/1018/pumpkin-and-ginger-teabread I make it with butternut squash. It is moist, gingery and extremely yummy. I make loads of cakes and this is the most requested one! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted February 16, 2011 Share Posted February 16, 2011 You should definitely try this http://www.bbcgoodfood.com/recipes/1018/pumpkin-and-ginger-teabread I make it with butternut squash. It is moist, gingery and extremely yummy. I make loads of cakes and this is the most requested one! Ooh, thanks for that! I love ginger and still have some of my 50p pumpkin left in the freezer to use up! I might add some chopped up crystallised ginger too as I have a big bag of it Quote Link to comment Share on other sites More sharing options...
bluekarin Posted February 18, 2011 Author Share Posted February 18, 2011 You should definitely try this http://www.bbcgoodfood.com/recipes/1018/pumpkin-and-ginger-teabread I make it with butternut squash. It is moist, gingery and extremely yummy. I make loads of cakes and this is the most requested one! Ooh, thanks for that! I love ginger and still have some of my 50p pumpkin left in the freezer to use up! I might add some chopped up crystallised ginger too as I have a big bag of it I made that today with butternut squash and used malt extract instead of honey and it it really yummy. I think I will do the honey next time as the malt is slightly overpowering. I also baked a chocolate Guinness cake today for my lovely hubbys birthday (the big fourO) and it also looks lovely. Far too much icing, so I have frozen the surplus for cupcakes. Usually when I make cream cheese frosting, it always goes runny, but I think because it had cream added, it thickened it up. I used Nigellas recipe. I shall report back later, after we've sampled one or two pieces Quote Link to comment Share on other sites More sharing options...
Alis girls Posted February 19, 2011 Share Posted February 19, 2011 Sounds like me - I need recipes with eggs as I have a glut (sorry for those experiencing an egg famine - shoot me now) the flapjacks were a hit till ES got his brace so stopped making - can start again now as brace off. i might try cherry cake except i'm not sure if boys like cherries - I love them. Here its cup cakes, muffins - booooring. I have dried cranberries might try with them instead. Claret's drizzle cake is a hit as is the Dorset apple cake and the fruit cake done on the hob.- forgot the owners of those recipes. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted February 19, 2011 Share Posted February 19, 2011 My pumpkin and ginger loaf has just come out of the oven. Looks nice! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 20, 2011 Share Posted February 20, 2011 Do you ever bake bread,rather than cakes? I have realy go in to bread baking the past few weeks - its very satisfying Soda bread today here Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted February 20, 2011 Share Posted February 20, 2011 I do Sarah, I've adapted a recipe and I make Tomato bread. It is a lovely loaf with sundried tomatoes and parmesan or grana padano in it. I add onion powder now as well, but have given up on the vit c as it works just as well without. Recipe is on my blog***here*** Quote Link to comment Share on other sites More sharing options...
chickencam Posted March 2, 2011 Share Posted March 2, 2011 I can second the bread making as a satisfying addition. I use my Kenwood to do the kneading (5-6 minutes). The Baking Made Easy book has some nice bread recipes, you can do loads of savoury and sweet variations. Keep your dough as wet as it can be without it being sticky and use the highest gluten flour that you can, then you will get lovely light results. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted March 2, 2011 Author Share Posted March 2, 2011 I have tried to bake, but its very hit and miss. Sometimes they rise beautifully and other times, flat as a heavy pancake. I think there are too many variables for me to get wrong. I will keep at it. And thank you for mentioning the dough should be wet as that is one of my problems as I think I have the dough too dry. Thank you all for your suggestions. I made the ginger and pumpkin, but with butternut squash instead. It was lovely, but I'll use honey next time instead of malt extract. The funny thing was DS liked it and he HATES butternut squash and YD didn't like it and she LOVES the stuff! Funny things. I really liked the brownie I've made - they've always been hit and miss with me too. If this one comes out as good next time I make it, I will throw away (or hide) all my other brownie recipes I made a lovely tray bake at the weekend to use up some bitter plus. Its a Waitrose card one with a cheesecake marblely swirl through it. Very nice, but the plus were too bitter even when cooked, so it has been frozen to use warm with sweet custard. I'll pop it up if anyone is interested Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted March 2, 2011 Share Posted March 2, 2011 My ginger and pumpkin loaf was also lovely, very moist. I'll be making another very soon! Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted August 2, 2012 Share Posted August 2, 2012 Just bumping this up as I made Olly's penny cake last night to take to work. Considering it is a fruit cake, it's amazing that no-one turned their noses up and every last crumb was savoured! Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted August 3, 2012 Share Posted August 3, 2012 Speaking of bread - monkey bread is fun to make!!! Like a sort of tear & share. Emma.x Quote Link to comment Share on other sites More sharing options...
Guest Posted August 4, 2012 Share Posted August 4, 2012 Has anyone got a recipe for a sugar and flour free cake???? I used to make an orange cake that was made using ground almonds - but I can't find the recipe anywhere! I love oats/mixed fruit/apples/oranges/lemons etc so just wondered if any Omleteers have something for me to try? Quote Link to comment Share on other sites More sharing options...
Willow Posted August 10, 2012 Share Posted August 10, 2012 Some nice sounding recipes here. I felt I was in a rut so I decided to start making better use of my (many ) cookbooks and to blog how I get on so I can remember what worked, what didn't and what I'd do differently next time. I now find if I have't blogged a new recipe after a few days I start to feel I must and it spurs me on. Quote Link to comment Share on other sites More sharing options...
clucker1 Posted August 14, 2012 Share Posted August 14, 2012 Just got Olly's penny cake in the oven, will report back after the weekend, saving it til then. Meanwhile, has anyone got any other cake recipes with lots of eggs, as my girls are throwing out 7/7 at the moment! Not bad, considering 3 of them are 2 and a half years old, I thought they would stopped by now. Quote Link to comment Share on other sites More sharing options...
bluekarin Posted August 15, 2012 Author Share Posted August 15, 2012 I baked Lorraine Pascales Crouching Tiger Hidden Zebra cake yesterday. Went ok apart from having to bake it for 20 minutes longer than told - 55 instead of 35 mins, so a bit dry. I used too much flour in the chocolate part, melted stork instead or oil and possibly a too small diameter tin. Now looking online, it seems I should have made two cakes and not the one large one CROUCHING TIGER, HIDDEN ZEBRA CAKE Ingredients (makes 12 slices) ♦ 250ml sunflower (or other flavourless) oil, plus extra for greasing ♦ 250g caster sugar ♦ 100ml semi-skimmed milk ♦ 4 medium eggs ♦ A few drops of vanilla extract ♦ 300g self-raising flour ♦ 1 tsp baking powder ♦ 25g cocoa powder ♦ 2 oranges Method Step 1: Preheat the oven to 180°C (350°F), Gas Mark 4. Grease the bottoms of 2 x 20cm sandwich tins with a little oil, line with baking parchment and oil again. Set them aside on a baking sheet. Put the oil, sugar, milk, eggs and vanilla extract in a large bowl and beat everything together well. It is best not to use an electric whisk as it will introduce too many bubbles, which are not needed for this cake. Pour out 400ml of this mixture (or 400g as it is the same in weight) into a medium bowl. Add 175g of the self-raising flour into one bowl along with ½ teaspoon of the baking powder. Mix well and set aside. This is your vanilla mix. Add the remaining 125g of self-raising flour and ½ teaspoon of baking powder into the other bowl along with the cocoa powder. Finely grate the orange zest in, mix everything together well and set aside. This is your chocolate mix. Step 2: Now, put a tablespoon of the vanilla mix in the middle of the bottom of each cake tin. Using a clean tablespoon, put a blob of the chocolate mix in the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate, so you form a type of ‘bull’s eye’ or ‘target board’ look. Each time you dollop a blob in, the whole mix will spread out on the base of the tins. By the time you have used up all of the cake mixes, they should have just reached the edge of the tins. Step 3: Bake in the oven for 35 minutes. Check the cakes are cooked by inserting a skewer into the centre of a cake. It should come out clean. If not, then return to the oven for another 5 minutes or so until cooked. Once cooked, remove them from the oven and allow to cool for a few minutes in the tins. Then carefully remove from the tins and leave to cool completely (but it is also fine to eat warm!) Cut each cake into six wedges to reveal its spongy gold. Arrange on a cake stand or platter and serve. Quote Link to comment Share on other sites More sharing options...
chickencam Posted August 15, 2012 Share Posted August 15, 2012 She made it as one cake in the programme, I loved the idea of it but thought it would take hours to put into the tin. Maybe I will give it a go when the courgettes have run out, I am only allowed to make chocolate courgette muffins at the moment, and I had forgotten how much I love them Quote Link to comment Share on other sites More sharing options...
