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Feeding Them - cake & biscuit recipes...

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Baking...

Microwave Chocolate Cake - from Sue Field. "Kids love making this, even if only to lick the mixing bowl clean!"

4oz syrup

4oz brown sugar - (I have used white granulated and it's fine)

4oz marg/butter

6oz sieved self raising flour

2oz cocoa

2 beaten eggs

a dash of milk

small pinch baking powder

Melt first three ingredients in the microwave. Then add flour, cocoa, eggs, milk, & baking powder. Wet cake 'tin' and line with greaseproof paper - I use a microwave hat type round 'tin'. Microwave on full power - my 1000 watt microwave takes 3 mins 15 seconds. Test with skewer in centre.

Topping - cup cake type - melt together in microwave 2 oz marg/butter & 2 tablespoons milk. Add 7oz sieved icing sugar & 2 tablespoons cocoa. When nearly set pour over cake and play with it till it stays put!

Alternative topping - 1/2 bar cooking chocolate, 2 tablespoons syrup. Melt chocolate, mix with syrup, pour over cake - this one sets quickly! A filling can be added if required, just cut in half when cool and put in butter icing or jam or whatever filling you wish. Happy cooking!

 

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Dotty Mocha - from Sally Booker. "All the kids love this, I usually have to make 2 at a time!"

6oz marg

6oz caster sugar

9oz s.r. flour

3 eggs

4 teaspoons Camp coffee

1pkt choc chips (plain)

Mix all the above ingredients with food mixer, put in 2lb loaf tin. Gas 3 for just over an hour.

 

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Overnight Croissants - an affordable breakfast treat.

1 tbsp & 1 tsp dried active baking yeast

2 tbsp water

500ml warm milk

4 oz caster sugar

1 egg, beaten

1tsp salt

2 lbs plain flour

4 oz melted butter or marge

melted butter for brushing

Croissant Picture

The finished article - & Tabitha's paws!

Activate the yeast in warm milk & water with a little of the sugar. Add the rest of the sugar, egg, salt and half the flour, beat until smooth. Beat in the butter & the rest of the flour - the dough will be slightly sticky. Cover & leave in a warm place for 1-1.5 hours until risen. Punch the dough down and divide into four. Roll each quarter into a 15cm circle, then cut into 6 triangular wedges. Roll up each wedge into a croissant shape, and place, point side down, 5 cm apart on greased baking sheets. (If you're feeling extravagant, roll up a few dark chocolate shavings into each one!) Cover each tray loosely and place in or near the top shelf of your fridge overnight. When you get up, switch your oven on to Gas Mark 4-5. When heated, bake croissants until golden, about 15-20 mins, then brush the tops immediately with melted butter. Delicious!

 

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Chocolate Fudge Brownie - from a real American recipe, not wildly expensive considering the quantities.

125g - half a packet - butter

1.5 cups caster sugar - this is about 375g (12 oz)

60 ml (4 tbsps) water

1 300g pkt dark Scotbloc, chopped

5 ml (1tsp) Vanilla essence

4 eggs

1 tbsp cocoa powder

1.5 cups self-raising flour - roughly 325g (10 oz)

Melt the butter in a large pan. Add sugar and water, stir until dissolved. When just boiling, remove from heat and stir in half Scotbloc. Stir in eggs, vanilla & cocoa powder and beat well. Add flour & beat until smooth. Stir in the other half of the Scotbloc & pour into 2 greased 8" sq. pans and bake at Gas Mark 4-5 for 30 mins. Make sure there are plenty of children around to eat this - it's terribly more-ish!

 

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Fridge Cake - cheating really, as this doesn't actually involve baking at all...

2 large Scotblocs or similar

Large packet of Digestive biscuits

Large handful of raisins

Sunflower & pumpkin seeds (optional)

Chopped nuts (optional)

Marshmallows - the small ones are best(optional)

Glace cherries (optional)

Melt the chocolate in a double saucepan or a bowl inside a saucepan of boiling water. Meanwhile, crush the biscuits in a big bowl and stir in the raisins and any other ingredients that take your fancy, then pour the melted chocolate over and mix well. Squash the mixture down into a big roasting tray and refrigerate until set. Cut into squares and heap them high! The marshmallows and cheries really add to the colour, and the nuts and/or seeds to the texture.

(Back to Birthdays...)

 

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Pumpkin Pie - make this several days before you need it, as the flavour takes some time to develop...

Enough pastry to line a 9" quiche dish - make a batch & make jam tarts with the rest!

Half a pint of cooked pumpkin

2 large or 3 small eggs, well beaten

Quarter pint of milk

Half a cup of honey

Half tsp salt

2 tbsps sugar

Quarter tsp each ginger & cloves

Half tsp cinnamon or mace

Small amount of egg white

Mix the pumpkin and the beaten eggs, add the milk,honey, salt, sugar & spices & stir well. Line a quiche or flan dish with pastry, brush with egg white and pour the pumpkin mixture in. Bake at gas mark 5 for about 45 minutes or until the centre has set. Cool & store in fridge. It really doesn't taste of much for a day or two, then a deep, warm, spicy flavour develops.

(Back to Harvest Celebrations...)

 

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Copyright: Angela Corbet, 2001.