What have you baked today?

jessie15

dolly84 wrote: »

This sounds like my kind of thread

I have been baking loads recently and after two weeks of trial and error have found a way of making my own bread which is soft enough for sandwiches rather than very dense.

I have also got a basic muffin recipe which is blissfully easy and you can add any ingredients you like to it.

Yesterday I made a yoghurt cake and it was divine, and very easy, fluffier than victoria sponge type cakes I thought.

I will post recipes if anyone is interested.

One thing though, I am finding the butter and caster sugar quite expensive, I made my own butter but it still worked out pricey. Does anyone have any advice on getting the costs down? TIA

Hi, I would love both the muffin and the yogurt cake recipes please.

rosie383

Okay, here goes with the recipe for the cake. So yummy I made it again today!

It was in the Metro (free newspaper) 29 Nov 2012.

Convenient Christmas cake.

250g SR flour
150g unsalted butter (I used cheap baking marg)
140g caster sugar (never buy it, used granulated)
411g jar mincemeat
2 eggs
grated rind from an orange and a lemon and an orange ( I omitted them as I didn't have any)

Oven 150/ 300/ Gas 2
Grease and line an 8" tin.
Cream marg and sugar til pale.
Beat in the eggs one at a time.
Fold in the flour.
Add the mincemeat and rind and mix well.
Bake for 90-100 mins til skewer comes out clean.

As I say, I made this again today, and as I was doing lots of other stuff at the same time, I chucked all the ingredients in and did it as an all-in-one cake, and it honestly came out better! I wouldn't call it a Christmas cake though. More of a nice, soft fruity sponge. Perfect with a cuppa!

I also made a couple of lemon curd loaf cakes too, just cos they only take 3 mins to throw together and the oven was on anyway. Burnt them slightly because I didn't hear the timer, so just covered them in lemon icing and called them lemon drizzle cakes!

rosie383

dolly84 wrote: »

This sounds like my kind of thread

I have been baking loads recently and after two weeks of trial and error have found a way of making my own bread which is soft enough for sandwiches rather than very dense.

I have also got a basic muffin recipe which is blissfully easy and you can add any ingredients you like to it.

Yesterday I made a yoghurt cake and it was divine, and very easy, fluffier than victoria sponge type cakes I thought.

I will post recipes if anyone is interested.

One thing though, I am finding the butter and caster sugar quite expensive, I made my own butter but it still worked out pricey. Does anyone have any advice on getting the costs down? TIA

I'd also love the recipes for the yoghurt cake and also the muffins as they always defeat me!
As for buying caster sugar, if you have a food processor, just whizz up some granulated and it'll do the job. If you overdo it, it'll end up like icing sugar though! TBH, I rarely even bother doing that these days. I find that granulated does the job for most of my recipes.
I only make my own butter when I find whoopsied double cream or whipping cream, otherwise it's not very cost effective. And unless you have a particular recipe which must use butter, baking marg is cheaper and easier to use in most cases. Certainly if you're just knocking up baked goodies for the kids to wolf down, it's an unnecessary expense!

skader

Made a banana and blueberry loaf cake to use up black bananas and blueberries past their best, was lovely with a cup of tea in this horrible weather we have at the moment:)

rosie383

skader wrote: »

Made a banana and blueberry loaf cake to use up black bananas and blueberries past their best, was lovely with a cup of tea in this horrible weather we have at the moment:)

I have never managed to make a banana cake that hasn't been like rubber or too wet within a day or so, so if the recipe gave you a decent result, pass it on please!

skader

http://www.bbcgoodfood.com/recipes/2249656/brilliant-banana-loaf

I used this recipe, didn't bother with the icing or banana chips topping
Also I added in blueberries which were lightly tossed in plain flour beforehand
It needed cooking much longer than the 30 mins stated on the recipe though, I wonder if this may be why they stay soggy?
I cooked mine for a total of 1 hour 20 mins which is a lot but every time I took it out before then the inside still seemed soft!
Good luck

rosie383

Thank you so much. It's funny, I always check my cakes and make sure they are done before I take them out, but because I sort of expect banana cake to be moist, I was just trusting the recipe.
I will give this one a go and cook it for longer. Do you think it'd be okay to use frozen bananas? I froze all the ones that weren't going to be used, but it's a wee bit cold for smoothies these days.

freesp1r1t

wssla00 wrote: »

Quiche lorraine and vanilla ice cream (although not technically baked) to use up some cream and then later I will make toad in the hole and a chocolate fudge pudding

Maybe even make some 4 ingredient scones using lemonade or some shortbread using cornflour... yum yum

I'm intrigued as to how you make scones with lemonade, could you please share the recipe. I love scones and have made them many different ways and would love to try them with lemonade.
Thanks, Di'

skader

rosie383 wrote: »

Thank you so much. It's funny, I always check my cakes and make sure they are done before I take them out, but because I sort of expect banana cake to be moist, I was just trusting the recipe.
I will give this one a go and cook it for longer. Do you think it'd be okay to use frozen bananas? I froze all the ones that weren't going to be used, but it's a wee bit cold for smoothies these days.

I have used frozen bananas before, I just took them out the day before into the freezer and then cooked as normal
I think it will be ok as long as it is cooked long enough

angeltreats

I've made a gooey chocolate cake. It's made with ground almonds instead of flour (so it just happens to be gluten free although that's not a concern for us) and is really rich, almost like a brownie, we are having friends round for dinner and will have it as a pud with some ice cream