Baking Ingredients - what to do with this lot!

purpleivy

I've never posted a list of ingredients and asked for suggestions before, but my time has come. I'm so determined to stay within my budget for this year and to do that means that I must make what I have ingredients for on the whole. I do fall into a rut with my baking (always do shortbread, flapjack, treacle tart etc)

Some new suggestions would be good. TIA

I already have stuff on one side for
Lemon Meringue Pie
Stollen
Gingerbread
Marshmallows and lump of toffee to do krispy kake.
Nigella Peanut butter squares.

I need another cake or two, plus maybe a traybake and some biscuits. Pudding ideas as well.
Also need to make some chocolates/sweets/petits fours to take to MIL on Christmas day.

Ingredientswise, I have

Usual flours, oats, fats and sugars
Golden syrup (got a gallon at costco in fit of enthusiasm!)
Treacle
Malt extract

Cocoa powder but no chocolate :( this will have to be remedied, will get some value choc.

Coconut powder and shredded coconut
Ground and whole almonds
Raw peanuts & cashews
Pecans
Seeds

Dried cranberries
Raisins
peel
Cherries
glace pineapple
glace orange
Bit of glace apricot
Crystalised papaya (why?)
Crystalised ginger

various froz fruit - blueberries, redcurrants and blackberries I think

Geeves1980

I've got two recipes for traybakes from a Mary Berry book, one is cherry and almond, the other spiced treacle, if you would like it?

I haven't tried it yet (working my way through recipes at the mo) but you could try it and see what it's like?!

Other stuff you could do is malt loaf, a geneoa fruit cake, cranberry muffins (got a muffin recipe book here also-making the double choc ones later today), some recipes have oats added into the recipe, cherry muffins with the coconut on top?

Cherry bakewells or tart (if you have any jam).

The pecans you could add to brownies but that would mean buying more chocolate, or you could make pecan pie?

Hope any of that helps?

snoopy58

If you have any (stale) bread you could make bread pudding (vary the fruit and/or nuts etc) or bread & butter pudding (add cocoa powder).

purpleivy

Thanks so far, starting to get a list made. I'd love the cherry almond traybake recipe and the spicy treacle., my dd has the Mary Berry cake book, got it her last year, but she has taken it away to uni!

This is good, it's making me think. I believe I have a brownie recipe somewhere that uses cocoa rather than chocolate, so should try and find it.

The suggestion of bread pud is good one, at least theoretically, but the kids don't like bread and butter pudding, so tend not to make it.

I ought to make something that will show off the glace fruits, not a bread, cos there's already the stollen. MIL is making a christmas cake for me, so not that either. There must be something that would look good jewelled.

janinefulton

Hi there
My mum used to make something called poor mans florentines which look quite jewelled

It's basically a tray bake with a crushed biscuit base then topped with chopped glace cherries, sliced almonds, walnuts aor whatever else you fancy. Then drizzle the whole thing with condensed milk and bake at 180c until it's brown and golden.
The condensed milk binds all the topping ingredients together.

Hope this helps.
Janine

Geeves1980

Almond and cherry traybake

8oz (225g) glace cherries
10oz (275g) self raising flour
2 teaspoons baking powder
8oz (225g) soft margarine
8oz (225g) caster sugar
finely grasted rind of 2 lemons (supose you could leave this out if you don't have any
3oz (75g) ground almonds
5 eggs
1oz (25g) flaked almonds

Preheat oven to 180c/350f/gas 4
Grease and base line 12x9" (30x23cm) tin (needs to be about 1 1/4-1/2" deep)

Cut each cherry into quarters, rinse under running watere then dry thoroughly.

Put everything, except the flaked almonds and cherries into a bowl and beat well for about a minute until thoroughly mixed then lightly fold in the cherries.

Turn into tin and finish of by sprinkling over flaked almonds.

Bake in oven for 40 mins until well risen and golden brown (skewer clean etc).

Leave in tin for 10 mins to cool then turn out to finish cooling.


Treacle spiced traybake

8oz (225g) soft margarine
6oz (175g) caster sugar
8oz (225g) black treacle
10oz (275g) self raising flour
2 teaspoons baking powder
2 teaspoons mixed spice
4 eggs
4 tablespoons of milk
icing sugar (to dust on top to finish)

Preheat oven as above and use same size tin, grease4d and base lined.

Put all ingredients into a bowl together and beat well for about 2 minutes until well blended.

Turn into tin and level.

Bake in oven for 40 minutes or until cake has shrunk from the sides and springs back when pressed in the centre.

Leave to cool in the tin.

Dust with icing sugar before cutting to serve.


I've just noticed the amount of eggs the recipes say to use, but I made brownies in a cake tin this size the other week and it made loads. I cut them into 18 rather generous rectangles.

purpleivy

I just had a thought.... My Nana would have said "Look after it, it's in a strange place!"

That crystalised fruit...would it do something like the cassata icecream? Tutti frutti icecream? My family isn't that keen on nuts in stuff, but would go for that ice cream I think. has anyone ever done this?

http://www.waitrose.com/recipe/Tutti_Frutti_Ice_Cream.aspx editing, this might do it!

Agapanthus

Here's one for the Golden Syrup glut (though it'll take a while to use up a gallon!):

Flapjack

4 oz (125g) butter
3 tbsps (60g) granulated sugar
1 tbsp Golden Syrup
1 tbsp (20g) self raising flour
9 tbsps (160g) porage Oats

Cream butter, sugar and Golden Syrup. Mix in flour then oats.

Spread into a baking tin about 11x7 in (28x18cm) and press down with a fork. If your tin is bigger or you prefer it thicker then only fill part of the tin - this mixture doesn't move about while it's cooking

Bake at 350F (180c/gas 4) in the bottom of the oven for about 30 minutes.

Because this contains a lot of sugary stuff and is fairly thin it burns quite fast, so take a look at it after about 25 minutes and every 5-10 minutes thereafter. Take it out when you think it looks brown enough, Personally I prefer it pale and a bit chewy but DH prefers it brown and crispy. Our daughter learned to count while measuring out the spoons of oats!

This is my mother's recipe and I haven't made it in years. If I make it I eat it and that's very bad for my waistline. I'm feeling the urge to revisit it now though...

thisismoneysaving

Agapanthus wrote: »

Here's one for the Golden Syrup glut (though it'll take a while to use up a gallon!):

Flapjack

4 oz (125g) butter
3 tbsps (60g) granulated sugar
1 tbsp Golden Syrup
1 tbsp (20g) self raising flour
9 tbsps (160g) porage Oats

Cream butter, sugar and Golden Syrup. Mix in flour then oats.

Spread into a baking tin about 11x7 in (28x18cm) and press down with a fork. If your tin is bigger or you prefer it thicker then only fill part of the tin - this mixture doesn't move about while it's cooking

Bake at 350F (180c/gas 4) in the bottom of the oven for about 30 minutes.

Because this contains a lot of sugary stuff and is fairly thin it burns quite fast, so take a look at it after about 25 minutes and every 5-10 minutes thereafter. Take it out when you think it looks brown enough, Personally I prefer it pale and a bit chewy but DH prefers it brown and crispy. Our daughter learned to count while measuring out the spoons of oats!

This is my mother's recipe and I haven't made it in years. If I make it I eat it and that's very bad for my waistline. I'm feeling the urge to revisit it now though...

I really want to make this one - yummy!
Your daughter learning to count just made it ever sweeter!

ivyleaf

Thank you Agapanthus! I have quite a few cookbooks but none of them has a recipe for "ordinary" flapjacks!

purpleivy

Hi everyone, reporting in on progress. Forgot to include quite a few ingredients lurking that I could use. Frozen pastry for instance. And a couple of jars of mincemeat also YS a couple of years ago.

Dh got me some new mince pie trays when we were out on Saturday. Nice heavy Lakeland ones. So used some of the pastry and mincemeat for mince pies.

This morning have used more of the pastry with pecans and maple syrup to make a pecan tart. This will be for the Morris Dancers lunch on the 19th.

Plus a small mince pasty with remainder of mincemeat and pastry. Mum is bringing a traybake size mincepie for boxing day.

Have made the cherry and almond traybake, but all the cherries appear to be welded to the bottom! I think i shall do white icing and cherries to decorate as I don't have flaked almonds

Also have 4 pizza bases baked and dough ready to make a further 4,

Have measured out some fruit for the tutti frutti icecream and there is still quite a lot left. Like the idea of florentines.

Glace oranges are to be cut into smaller pieces and dipped in plain chocolate for the petits fours. Also going to do 'bounty balls' again and maybe some tiny coconut macaroons.

Cashews will be roast in a pan and salted.

Peanuts to do some burgers or nut roast for dd.

Flapjack will be made at some stage. Treacle tart is ds's favourite and that takes quite a lot, plus a gingerbread.

if that all sounds a lot, we have about 20 for lunch saturday before Xmas. Family start arriving on the 23rd. Succession/overlapping of visitors till the 29th, with quite a few 'children' (DD 19, ds 16, niece 19, nephew 16, foster nephew 15, foster niece 10 and nephew 5) DOn't know if my sister and partner will deign to visit us. THey've been invited, but haven't said if they are coming or not.

Baking is very therapeutic when it is going well. does anyone actually read all this carp?