What have you baked today?

Justamum

gillian62 wrote: »

and the bad news...10 mins later - no sound of a fan!! the oven is kabbut. So I had to throw the loaf in the bin as not cooked enough to eat.

That's a shame - couldn't you have frozen it then finished cooking it when your oven was fixed?

strawberry_laces

sundried tomatoes, feta and pepper tartlets
Rocky Road
Now have some apple, fruit and nut flapjacks in the oven

BitterAndTwisted

Yesterday some banana-bread and Weetabix brownies. I think I can feel some Twinks HobNobs coming on this afternoon

happy35

Carolyn7 wrote: »

Last night I baked a Victoria Sponge! I don't bother creaming the cake mixture, it's not necessary and I actually find that I get better results by mixing all of the ingredients in one go. Initially I tried the step by step guide in the home baking section on fabflour.co.uk but now I just tend to use equal measures of flour and sugar and olive oil rather than butter (it's healthier and the cakes stay moist for longer!)

do you weigh the olive oil or use a cup to measure everything?

I have made a few cakes with oil but not sponge cake

caitybabes

I have in the oven a 'pisaladiere' which is a french pizza style thing but no cheese. It's a dough base, topped with nearly a kg of caramelised onions, some anchovies and black olives. Sounds strange but is delicious! Here's the recipe:

http://www.deliaonline.com/recipes/cuisine/european/french/!!!!aladiere.html

Gillyx

Apricot Flapjacks just put in the oven

chella71

coconut biscuits, which the kids started demolishing immediately!! Definitely a recipe I'll use again!!

lapis_lazuli

Two loaves of white bread yesterday morning (forgot to post here). The poor people on the bus when I took one of the loaves to work, fresh from the oven! :rotfl:

GetRealBabe

Hi

Muesli flapjacks (I'm never gonna buy flapjacks again) Here's the recipe: (I added sunflower, pumpkin and toasted sesame seeds plus cranberries and raisins)


Muesli Flapjacks

Preheat the oven to 180°C (160°C fan) mark 4. Grease a shallow 18cm (7in) square cake tin with a little butter. Put 75g (3oz) muesli and 100g (31/2oz) oats in a bowl. Melt 75g (3oz) unsalted butter with 50g (2oz) light soft brown sugar and 2tbsp golden syrup in a small pan over a low heat, then pour it on to the muesli and oat mixture. Mix well, then tip into the prepared tin and press down well. Bake for about 20min until golden brown. Cool slightly in the tin, mark into fingers with a sharp knife and loosen around the edges. When firm, remove from the tin, and cool on a wire rack, then break into fingers. Store in an airtight container for up to a week. Makes 8-10.


and a Rich fruit loaf.

OrkneyStar

Chocolate chip buns and shortbread rounds....kitchen and me are lovely and warm now .