FOUR super simple recipes!

Posted In: Food, Recipes

I was in a baking mood this morning and literally spent the whole morning whipping up some yummy stuff. We had some fruit that needed to be used and an overflow of eggs…AND it’s my wedding anniversary today so I thought I’d be the good wife and churn out some baked delights for Daniel to take to work! All of these recipes are very easy to make and not very time-consuming, so I thought I’d share them with you guys. Hope you enjoy – the cookies are especially good; the best I’ve ever baked actually. So without further adieu…

L to R: Banana and Honey Muffins, Rhubarb and Apple Pie, Vanilla Custard, Kiss Biscuits (cookies) L to R: Banana and Honey Muffins, Rhubarb and Apple Pie, Vanilla Custard, Kiss Biscuits (cookies)

Rhubarb & Apple Pie

3 tablespoons butter
5 apples – peeled, cored, sliced
2/3 cup caster sugar
1 bunch of rhubarb
1/2 teaspoon ground cinnamon
1 tablespoon milk
2 sheets shortcrust pastry, thawed
2 sheets puff pastry, thawed

Preheat oven 180C
Melt butter in frying pan. Add sliced apples and sugar, cook for 3-5 minutes on a low heat. Add rhubarb and cinnamon and cook for another 3-5 minutes, until the pieces begin to soften.
Transfer to a container and set aside to cool.
Grease a large muffin tray.
Cut bases for the pies from the shortcrust pastry – make circles large enough to fill the base of the pans and up the sides.
Cut out circular ‘lids’ of puff pastry to top the pies.
Gently line the muffin tray holes with the shortcrust base.
Fill with apple and rhubarb mixture.
Cover with puff pastry lids, pinching around edges with fingers or a fork to join with shortcrust base.
Cut a X in each pie lid.
Brush with a little milk.
Bake for 30-45 minutes or until pastry is golden.
Serve with hot custard.

Custard (Creme Anglaise)

4 egg yolks
2 tablespoons cornflour (Daniel likes his custard thick; use less cornflour for runnier custard)
1/4 cup caster sugar
600ml milk
A few drops of vanilla extract or essence

Bring milk to the boil in a saucepan.
Combine egg yolks, cornflour, sugar in a separate saucepan (not on heat yet)
Whisk until smooth.
Remove milk from heat once boiling and slowly pour into the egg yolk mixture in a steady stream, constantly whisking.
Return mixture to a LOW heat – DO NOT let it boil!
Stir constantly until thickened.
Remove from heat and strain into a jug (important – it gets rid of lumps)
Flavour with some drops of vanilla and serve hot immediately or store in fridge for up to 3 days.

Banana and Honey Muffins

3-4 ripe bananas
1/3 cup honey
1 cup sugar
2 tablespoons butter
1 egg
2 cups SR flour
2 tablespoons milk
A pinch of salt

Preheat oven to 180C
Grease a muffin tray
Beat eggs and bananas until combined
Add all other ingredients and mix well
Fill the trays 3/4 full with mixture (will rise)
Cook for ~20 mins until risen and golden.


Kiss Biscuits
{the best recipe i’ve used for these yet!}

1 cup caster sugar
7/8 cup butter (200g)
1 teaspoon vanilla extract
3 cups plain flour
1 teaspoon bicarb soda
2 eggs
1/2 cup raspberry jam
hundreds and thousands (sprinkles)

ICING
1 1/2 cups icing sugar
~4 tablespoons milk (add one tablespoon at a time, can always add more but can’t take it back once it’s too runny)
Prepare icing in a heatproof bowl inside a saucepan of hot water (it helps to soften the icing!)

Preheat oven to 180C
Place sugar and butter in a bowl and mix with electric mixer until well combined.
Add flour, essence, bicarb soda and eggs
Mix and knead with hands until mixture forms a slightly tacky dough
Wrap with cling film and rest dough in fridge for 30 minutes or more
Line 2 trays with baking paper
Lightly flour a surface and roll dough out to 5mm thick
Cut out with cookie cutter, place on trays
Bake for 10 mins until golden brown
Remove from oven, cool
Match biscuits into pairs, spread 1 half with jam and press together. Ice and add sprinkles (I put sprinkles into a bowl and press iced cookies onto it, it gives a more complete covering of sprinkles!)

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