Discussion in 'suburban75' started by kittyP, Nov 15, 2011.
It’s James the tank engine. Btw.
That's good. I was wondering if it was the Grim Reaper riding into town.
I made a good sponge cake for the first time in my life! The secret was using baking margarine instead of butter, as my professional baker friend advised. Who knew anything could be better than butter in any context? Anyway my kids ate most of it but here is a pic
Yeah my mum swears by using Stork margarine.
God that cake looks a fucking state
Your mum knows! My granny used to spread it on our sandwiches and it tastes like filth raw, so I resisted for years.
I made cornbread.
I made chilli con carne with black chocolate and black beans yesterday, and looking forward to it again for leftover tea today, but I didn’t fancy rice so I made cornbread.
And I’ve just realised that I forgot to buy soured cream while I was out earlier. I hope there’s enough left over of that for this evening.
The cornbread was good. I changed the recipe a bit, so I’m going to record it here, so I can refer back to it.
Preheat the oven to 200/180 fan
Quarter cup of salted butter, melted in an 8 inch iron skillet over a low heat. This also heats the skillet
While the butter is melting, stir together:
-half cup of cornmeal (can be fine, medium or coarse)
-quarter cup plain flour
-quarter cup buckwheat flour
-tablespoon brown sugar
-scanty half teaspoon baking soda
-scanty half teaspoon baking powder
-scanty teaspoon salt
Once it’s all sifted nicely together with no lumps, make a well and add the wet ingredients, which are:
-one egg beaten
-half cup full fat milk, with the juice of half a lemon stirred into it (buttermilk substitute)
-the melted butter, cooled a little bit
Stir together til smooth, but not too much.
While stirring, put the skillet with a coating of remaining melted butter over a high heat. Don’t burn the butter !
Pour the batter into the skillet. If it doesn't sizzle, leave it on the heat til the edges start to righten up. This ensures it’s sealed on the bottom and won’t stick. Then put it in the middle shelf of the oven. Cook for 25 minutes.
NB Leave out either the sugar or the honey (or both) if you're not serving it with chilli. The sweetness goes well with the chilli, but can be too much if it’s for roast chicken.
Add bacon bits or cheese or whatever you fancy if you’re planning on using the cornbread for packed lunches or snacks.
Vegan Florentines, for a vegan 4 year old
I've got some coconut flour in the cupboard and I'd really like to make something with it this weekend.
The 'muffins' I made with it recently were a total failure
Anyone got any recipe suggestions?
sheothebudworths I think you mentioned using it recently, any tips?
Yes! We made these (minus the frosting), which were pretty nice...
Coconut Flour Brownies (paleo and super fudgy!) - Texanerin Baking
...if you don't have coconut sugar (I do, OBVS ), you can do a straight substitution but it's quite caramelly, so (any?) brown sugar is best.
We also made a plainer cake, which I can't find the recipe for right now (but should be able to later) which was a bit weird but it's actually grown on me a bit after I discovered flipping it over and reheating it in the oven made the bottom crispier.
Also, we fucked that one up because my daughter confused the coconut sugar, which should also have gone in that recipe, with the massive bag of fucking Xylitol I also have (oh maaaaaan…will it never end! ) which I'm positive only added to the strangeness (cos it basically just wasn't very sweet, on top of the slightly stodgy texture, heh) - so I'd defo give it another go.
Plus, I think that might have been a cupcake recipe, which I did as a tray bake, because I've also packed all my cake tins - so y'know, just not the best experiment, all round! Saying that you can taste the coconut, albeit mildly - so THAT bit of the experiment was good (cos you don't get that in the brownies).
I still have more to use, so will let you know what else I find that's good (/tolerable )!
It absorbs more liquid or something though doesn't it - so I'm imagining your muffin issues were similar to my cake one - it doesn't make for a light cake - so it might just be that something more stodgy (like a brownie) is the best use for it anyway!
Otherwise, I've seen a few coconut/banana bread recipes about that I can imagine might suit the heavier texture better, too.
Oh and we made these, too which are quite nice...
Peanut Butter Oatmeal Raisin Cookies (Gluten Free, Refined Sugar Free + Vegan) - Bakerita
ETA - drat, NOT coconut flour (just a billion other things I'm trying to use up)!
Great, thanks sheo
Might give the brownies a go at the weekend.
I don't have coconut sugar, but I do have stevia
Oh god, it's all so confusing
Well, coconut sugar is basically exactly the same as *normal* sugar, so adjust it based on that if you're going to use Stevia!
I have a whole bag of fruit sugar, too... WHY?
Pumpkin bread in the oven.
Made a carrot cake early int week (easy to do and i was bored) . Apparently it was "excellent"
Coconut and lime cake.
I've got an hour to myself and tempted to make parkin.
I've still never made parkin. Lovely though
My cake needed more lime, but was still nice.
I've never made Parkin! Always fancied a crack at it though...
Parkin is delicious but it's best left for a couple of days before eating if you can manage it.
It's dead easy to make and lovely. As Saffy says, leave it a few days to let it get lovelier.
I found a copy of Microwave Cookery Course by Cecilia Norman on a 'help yourself' bookshelf in a station the others day, published in 1982. I am tempted to try some cake recipes - I remember doing that when my parents got their first microwave around that time.
I never ever can
Bread rolls and carrot cake today
We totally ate some of it the day it was baked but two days later the parkin is soooooo good. I just had two big squares
Got a recipe?
They look ace
and two trays of brownies (one pecan and one with a layer of extra dark chocolate chunks melted into the top) for a charity craft fair thing today.
Still got about 50 bits of gingerbread waiting to be iced and a small batch of spiced orange biscuit dough in the fridge.
Mostly an excuse to try baking in my crap oven before I do it all again on Saturday
Those are beautiful iona ! Reminds me of my Great Auntie Gail and her legendary and much missed Christmas baking fare.
This evening after hearing the news of Pete Shelley’s death I had a sudden need of comfort cake. So I cranked up the tributes on 6 Music and looked at some quickie cake recipes.
I ended up adapting a recipe and making a bloody delicious cake, that I’m writing out here so I can find it again.
200g unsalted butter, softened, plus extra for greasing
50g vanilla infused white sugar
150g light browns muscovado sugar
4 tbsp Christmas mincemeat
2 free-range eggs
150g fine ground cornmeal
75g ground almonds
1 tsp baking powder
1 heaped tablespoon candied peel
50ml (... and the rest...) brandy
Preheat the oven to 180C/fan 160C/350F/Gas 4. Grease a 20cm/8in springform cake tin and line the base with baking parchment.
Cream the butter and sugar together until pale and fluffy. Beat in the mincemeat then beat in the eggs, one at a time.
In a separate bowl, thoroughly combine the cornmeal, ground almonds and baking powder. Add to the mixture, along with the candied peel, and fold in. Finally, mix in the brandy to create a mixture with a soft dropping consistency.
Spoon the batter into the prepared cake tin and smooth the top with the back of a spoon.
Bake for 45 minutes, or until the cake is golden-brown. Leave in the tin to cool for five minutes, then remove and transfer to a wire rack to cool completely.
I have to say that it’s come out very moist indeed in the middle. But it doesnt seem undercooked. I might play around a bit with some of the quantities or the cooking temperature in future.
It really is delish.
Separate names with a comma.