There is nothing more relaxing than a morning or afternoon of baking cakes and biscuits and watch them vanish as you serve them up to a hungry family for supper. I have included a recipe for brownies; these brownies are rich and are great for afternoon tea or make a great dessert served warm (heat in the microwave) with some soft cream.
Banana and pecan bread served with a little butter and jam or even as a base for a nice cream cheese is great; banana and pecan nuts were meant to be together. Perfect as an afternoon treat or as a desert.
Homemade biscuits and flap jacks to dip into your tea or coffee? The recipe I use is a cross between a biscuit and a flapjack; they have a nice chewy texture, try them for yourself. All of these recipes when baked hold well for a few days or even longer if you store them in a cookie jar or biscuit tin.
Banana & Pecan Nut Bread
6oz/168g Light Muscovado
3 Ripe Bananas
4oz/112g Pecan Nuts, roughly
8oz/225g Self Raising Flour
Level tsp Mixed Spice
Preheat the oven to 170°, cream the butter & sugar together, and then add in the eggs one at a time beating
after each addition until well combined.
Peel and mash the bananas with a fork, add them to the creamed butter and sugar mixture along with the roughly chopped pecan nuts.
Then fold in the sieved flour and mixed spice. Spoon the mixture into a lined 2lb/900g loaf tin, bake for 1 hour to 1¼ hour until cooked.
The cake is cooked when you press gently the centre of the cake and it springs back up under your finger.
Date and Walnut Brownies
12oz/336g Plain Chocolate
4oz/112g Castor Sugar
1tsp Vanilla Extract
3oz/84g Plain Flour
8oz/225g Chopped Dates
8oz/225g Chopped Walnuts
Preheat the oven to 170°, line a Swiss Roll Tin or baking tray 12” x 8” with baking parchment.
Put the chocolate and butter in a bowl and place over a saucepan of boiling water until both has melted.
Stir until smooth then lift the bowl off and cool slightly.
In a separate bowl, beat the eggs, sugar and vanilla, beat into the chocolate mixture then fold in the flour, nuts and dates.
Pour the mixture into the prepared tin bake for 30 to 40 minutes until cooked, the mix will come away from the sides of the tin.
Allow to cool, cut into squares and dust with icing sugar.
Oatmeal & Apricot Cookies
3oz/84g Castor Sugar
4oz/112g Self Raising Flour
4oz/112g Porridge Oats
3oz/84g Ready to eat Apricots,
Preheat the oven to 170°. Put the honey, butter and sugar in a small saucepan, place on the heat and melt the butter stirring all the time with a wooden spoon until the sugar dissolves.
Put the flour, porridge oats and apricots in a bowl, add in the butter mixture and with a wooden spoon stir to form a sticky dough.
Divide the dough into 10 pieces. Place on a greased baking sheet and press into ½ inch rounds. Bake for 15 minutes until golden brown.