Strawberry shortcake About this recipe: This streamlined version of an American classic makes an impressive summer dessert or centrepiece for a special tea table. Based on a quick, light scone mixture and filled with Greek-style yogurt, whipped cream and lots of juicy fresh strawberries, it is easy to make and simply irresistible. Norma MacMillan
Ingredients Serves: 8
250 g (8½ oz) self-raising flour
1 tsp baking powder
75 g (2½ oz) unsalted butter, cut into small pieces
3 tbsp caster sugar
1 egg, beaten
4 tbsp semi-skimmed milk
½ tsp pure vanilla extract
1 tsp icing sugar
Strawberry filling
340 g (12 oz) strawberries
90 ml (3 fl oz) whipping cream
85 g (3 oz) Greek-style yogurt
Method Prep:15min › Cook:15min › Ready in:30min
Preheat the oven to 220ºC (425ºF, gas mark 7). Sift the flour and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the caster sugar and make a well in the centre.
Mix together the egg, milk and vanilla extract, and pour into the dry ingredients. Gradually stir the dry ingredients into the liquid, then bring the mixture together with your hand to form a soft dough. Gently pat the dough into a smooth ball and turn it out onto a floured surface.
Roll out the dough into a 19 cm (7 1/2 in) round. Transfer it to a greased baking sheet and bake for 10–15 minutes or until well risen, firm and browned on top. Slide the shortcake onto a wire rack and leave to cool.
Using a large serrated knife, slice the shortcake horizontally in half. With a large fish slice, lift the top layer off and place it on a board. Cut into 8 equal wedges, leaving them in place. (If you like, for an attractive finish, trim a fraction off each cut so that the wedges are slightly smaller.) Place the bottom layer on a serving plate.
For the filling, reserve 8 whole strawberries, then hull and thickly slice the remainder. Whip the cream until it forms soft peaks. Stir the yogurt until smooth, then gently fold it into the cream until evenly blended.
Spread the cream mixture thickly over the bottom shortcake layer and cover with the sliced strawberries, pressing them into the cream.
Sift the icing sugar over the top of the shortcake wedges. Carefully put the wedges into place on top of the shortcake. Slice each reserved strawberry lengthways, leaving the slices attached at the stalk end, then open the slices slightly to fan them out. Place a strawberry fan on each wedge of shortcake. Eat within a few hours of assembling.
Each serving provides C * A B1, B2, B6, B12, calcium Plus points Strawberries contain a phytochemical called ellagic acid, which is believed to help protect against cancer. In traditional medicine, strawberries are believed to purify the digestive system and act as a mild tonic for the liver. * The action of whipping incorporates air into cream and increases its volume, thus making a modest amount go a long way. Some more ideas Raspberries, blueberries and stoned cherries can all be substituted for the strawberries. * To make a spiced shortcake with autumn fruit, add 1 tsp ground cinnamon to the scone mixture with the caster sugar. Halve, stone and slice 225 g (8 oz) ripe plums. Reserve 8 neat slices for decoration, then use the rest to top the cream in place of the strawberries. Reserve 8 blackberries from 225 g (8 oz) and press the remainder into the cream with the plums. Finish as in the main recipe, decorating the top of the shortcake wedges with the reserved plum slices and blackberries. * Instead of whipped cream and yogurt, fill the shortcake with 300 g (10½ oz) fromage frais flavoured with 2 tsp icing sugar and ½ tsp pure vanilla extract.
Party Cupcakes About this recipe: A simple and basic method of achieving professional looking cupcakes to enhance any party or social gathering. deriboy
Ingredients Serves: 6 Cakes
125g softened butter
125g caster sugar
2 medium eggs (at room temperature)
125g self-raising flour
2 tablespoons milk
12 hole bun tray lined with paper-cases
Buttercream Topping
175g softened butter (or low fat margarine)
350g icing sugar
3 tablespoons boiling water
few drops of vanilla extract
Strawberrry food colouring (optional)
Method Prep:15min › Cook:15min › Extra time:15min › Ready in:45min
Preheat the oven to 190 C / Gas 5.
Beat together the butter and sugar in a bowl until light and fluffy. Beat in a separate bowl the eggs. Add a little of the eggs to the butter mixture and beat. Add flour and milk slowly and beat the mixture until smooth.
Divide the mixture between the paper cases and bake in the oven for 12 - 15 minutes until golden brown and firm to the touch. (Another method to ensure they are properly cooked is to insert a cocktail stick into a cake - if it comes out clean - it's cooked).
Remove the cakes from the oven and transfer to a wire rack to cool.
To prepare buttercream: Beat the butter or margarine in a bowl to soften it. Add the icing sugar, boiling water and vanilla. Beat until the icing is very smooth. Ice each cooled cake using a piping bag. Decorate with cake decorations of choice.
Cook's tip You could halve the icing mixture and colour one half with pink food colouring and strawberry essence, then top with a red glace cherry. How to ice cupcakes
Mat Armett's Blueberry Muffins About this recipe: This was the beginning of my Muffin baking. I changed the recipe to suit my tastes and the ingredients I had and they turned out much better than the original recipe. MatArmett Ingredients Serves: 12
125g Butter
280g Castor sugar
2 Large Eggs
1 tsp Vanilla Essence
2 tsp Baking Powder
300g Blueberries (separate 1/2 and mash with a fork)
560g Plain flour
150ml Semi-skimmed Milk
Method Prep:20min › Cook:25min › Ready in:45min
Heat oven to 210'c, grease muffin tray/cake tin and line with greaseproof paper or muffin cases.
In a medium bowl, beat Butter until creamy, beat in Castor sugar until pale and fluffy. Beat in Eggs, one at a time. Finally beat in Vanilla essence and Baking powder.
Mix in mashed blueberries.
Fold in the Plain flour and Semi-skimmed milk, when fully mixed add all remaining blueberries and scoop mix into muffin cases/cake tin.
For muffins bake for 25 - 30 minutes, for cake tin bake for 45-60, or until golden brown and not gooey in the middle. Allow to cool before removing from the tray.
Whoopie pie About this recipe: Ever heard of a whoopie pie? They're a bit like a macaroon but with a more cake-like texture. Hugely popular Stateside, the name comes from when Amish women would put them in farmers' lunchboxes and they'd supposedly shout 'whoopie' if they found one in their box! lindsayann Ingredients Makes: 18
250g unsalted butter
220g soft brown sugar
1 egg
250ml soured cream
8 tablespoons unsweetened cocoa powder
250g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
1 teaspoon pure vanilla extract
splash of milk
250g unsalted butter (room temperature)
175g icing sugar
2 cups Marshmallow Fluff (optional)
1 1/2 teaspoons pure vanilla extract
Method Prep:10min › Cook:10min › Ready in:20min
Preheat oven to 180 C / Gas 4. Line baking tray with parchment or greaseproof paper.
In a large bowl (or electric mixer) cream together butter, sugar and finally the egg. In another bowl, combine cocoa, flour, bicarb and salt.
Add the dry ingredients to the mixture, add the milk, vanilla and soured cream mixture; beat until smooth.
Put equal amounts of batter (125ml) onto the lined baking tray. Six per tray as they will spread when baking.
Bake 10 minutes or until when pressed the sponge keeps its shape. Remove from oven and let cool completely on a wire rack.
Make filling. Add to piping bag with star shaped nozzle.
For finishing touches, sieve 150g (5oz) icing sugar into a medium bowl and gradually add enough water to make a smooth, spreadable icing. A few drops of food colouring will give you a colourful finish. Sprinkle with your favourite sprinkles.
Courgette Orange Bread About this recipe: A delicious recipe for when courgettes are in season. I like to freeze grated courgette in 150g portions so that I can make it throughout the winter. I also substitute up to 175g wholemeal flour for some of the plain flour. katieb Ingredients Serves: 8
4 eggs
300g caster sugar
175 ml oil
150 ml orange juice
150g grated courgette
500g plain flour
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda
1 tsp salt
2 ½ tsp cinnamon
2 tsp orange zest
1/2 cup chopped nuts (optional)
Glaze
100g icing sugar
2-3 tsp orange juice
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas mark.
Grease and flour bottoms only of two 20x10cm (8x4 in) or 23x12cm (9x5 in) loaf tins.
In a large bowl, beat eggs until thickened and lemon coloured. Gradually beat in sugar. Stir in oil, orange juice and courgette. Stir in remaining ingredients. Mix well.
Pour into loaf tins. Bake 45-55 minuntes until a skewer inserted in the centre comes out clean. Cool 10 minutes in tins. Remove from tin and cool slightly.
To make the glaze: Combine icing sugar and orange juice to spreading consistency. Spread over warm loaves.
Cool completely. Wrap and refrigerate.
Brilliant microwave brownies About this recipe: A really quick and easy microwave brownie recipe. The best one I've even tried, with hardly any washing up! claire2406 Ingredients Serves: 10
Prepare a microwave safe, non-metallic tray by spraying it with cooking oil and ensuring it is fully coated.
Weigh out the butter into a microwave safe bowl and melt in the microwave on low.
Add the sugar, the cocoa powder, and then the vanilla extract and mix well.
Add each egg, one at a time, and mix in well after each. Stir in the flour and ensure it is all incorporated.
Spoon the mixture into the prepared tray and spread to the edges. Place in the microwave on high for 5 minutes. Then check it, it will probably need around 3 more minutes but keep an eye on it. It will be ready when it starts to shrink away from the edges. In the centre there may be a spot which looks uncooked but the mixture continues to cook while cooling so this will soon disappear.
Leave to cool completely and then cut in the tray. Transfer to a serving plate and tuck in!
Tip Add chocolate chips or chopped chocolate for double chocolate brownies. Alternatively add nuts for a crunchy texture.
Delightful carrot cake About this recipe: Be patient - this smells fantastic while it is cooking - wait until it has cooled before serving, though! tashatasha Ingredients Serves: 24
4 eggs
400g (14oz) caster sugar
350g (12oz) carrot baby food
1 teaspoon vanilla extract
350ml (12 fl oz) vegetable oil
250g (9oz) plain flour
2 teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon salt
225g (8oz) crushed pineapple, drained
125g (4 1/4 oz) chopped walnuts
150g (5oz) raisins
Cream cheese icing
115g (4 oz) cream cheese
115g (4 oz) butter
275g (10 oz) icing sugar
1 tsp of vanilla extract
Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.
In a medium bowl, stir together the eggs, sugar, carrots, vanilla and oil. Combine the flour, baking soda, cinnamon and salt, stir into the carrot mixture. Fold in the pineapple, nuts and raisins. Pour into the prepared tin.
Bake for 45 to 50 minutes in the preheated oven, until cake springs back when lightly touched. Set aside to cool.
When cooled, mix ingredients for icing together and smooth over the top of the cake. Slice & serve!
