Hello and welcome to Amy’s international Let’s Eat Blog Hop! However you’ve come to me, through the blog hop guest list via Lee (she of the original frogs) at The Linear Studio, or otherwise, you’re very welcome. Whatever time of day it is for you, you’re never too early or too late for a cuppa and a slice of cake.
For cake, and biscuits, is what I shall be talking about. Full domesticity in the kitchen came late in life to me, as I didn’t get married until I was 37. It didn’t take me long to learn how to knock out a casserole, thank you, Delia, or to throw a proper pasta dish together, thank you, Jamie, but I was still scared of the mysterious art form known as baking. As a single girl, I hardly ever ate cake and biscuits came from a shelf in the supermarket.
However, enlightenment came through the power of Blog Land ~ Deb’s Peanut Butter Cookies and Robyn’s Coconut Loaf were enough temptation to persuade me that I was, in fact, perfectly capable of making an edible cake and/or biscuits.
That and the fact that I didn’t want my toddler son to be consuming goodness-knows-what if he ate shop bought cake or biscuits. (Have you read the list of ingredients on a shop bought cake?)
And then the BBC ran a series called The Great British Bake-Off …
So, without further ado, let’s get onto two of my favourite recipes.
First up, a very easy, but extremely tasty, recipe for Oatmeal and Cranberry Cookies:
• 85 g butter
• 75 g soft brown sugar
• 1 tsp vanilla essence
• 75 g dried cranberries
• 50 g plain flour
• 75 g porridge oats
• 1/4 tsp bicarbonate of soda
• 1/2 tsp salt
Preheat the oven to 180C/gas mark 4.
Cream together the butter and sugar until light and fluffy. Stir in the remaining ingredients until completely combined.
Shape into walnut-sized balls and flatten them slightly by pressing down with your hand onto a lightly grease baking sheet.
Bake for 12-15 minutes or until golden. Cool on a wire rack.
(This recipe and photo came from my sister; you can find her blog here.)
Secondly, a slightly more adventurous recipe is for a delicious Lemon Drizzle Loaf:
• 6oz Stork, plus extra for greasing (given that Stork is a brand, I suspect that any butter will do);
• 6oz self-raising flour;
• 1 tsp baking powder;
• 6oz caster sugar;
• 3 medium eggs;
• 2 tbsp milk;
• Finely grated zest of 2 unwaxed lemons.
For the lemon syrup:
• Juice of 2 lemons, strained;
• 4oz caster sugar.
Preheat the oven to 180C/350F/Gas 4 and grease and base-line a 2lb loaf tin. Sift the flour and baking powder into a large mixing bowl, add the remaining ingredients and beat with a wooden spoon until smooth. Spoon the mixture into the prepared tin and bake in the preheated oven for 1 hour. Turn out onto a wire rack. For the lemon syrup, gently heat the lemon juice and sugar in a saucepan until the sugar is dissolved. While the cake is still warm, drizzle the syrup over. Slice and serve warm.
Before I forget, Amy provided a useful link for converting my measurements to your preferred choice and it can be found here. I believe that caster sugar is known in the US as superfine. Thanks very much for stopping by during the Let’s Eat Blog Hop and, if you continue on, your next port of call is FaithHopeCherrytea.