There was me thinking I was getting to the sashing in my class today - I had forgotten I needed to do the last corner pieces - the red bits here. Anyway, now I need to assemble some plain patterned red blocks to intersperse with the nine above. Oh dear, that means I will have to buy some more material! What a hardship that will be . . .
DORSET APPLE CAKE
8 oz (225 g) self-raising flour
4 oz (115 g) butter
4 oz (115 g) caster sugar
8 oz (25 g) cooking apples, peeled, cored and chopped (you can use eating apple if that's all you have available)
Grated rind of one lemon
1 medium egg, beaten
2 oz (60 g) sultanas (optional)
If you want the ginger version, add a handful - a couple of ounces (60g) of crystalized ginger - either the ready to use strips, or chopped up lumps or the balls in syrup chopped up. Makes SUCH a difference to the flavour.
Set the oven to 375 deg F or gas mark 5. Put the flour into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, apples, lemon rind and egg and mic well. Add the sultanas, if desired, and ginger. Put the mixture into a well greased 8 inch diameter cake tin and bake for 30 - 40 mins until golden in colour. Serve warm as a pudding or eat cold.
CHOCOLATE CHIP APPLE CAKE
1 cup butter, softened (8 oz/225 g)
1/2 cup (4 oz/100 g) white sugar
3 eggs, beaten
1/2 cup water (standard breakfast cup)
1 tablespoon vanilla extract
2 1/2 cups (12 oz/ 300 g) all purpose (plain) flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda (Bicarbonate of soda)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups apples, peeled cored and finely diced
1 cup (6 oz/ 175 g) semi-sweet chocolate chips
Directions
1. Preheat the oven to 325 deg. F (165 deg C). Grease and flour a nine or ten inch tube pan (I used an 8"? cake tin).
2. In a large bowl cream the butter (or margarine) with the sugar. Beat in the eggs then add the water and the vanilla (I found this curdled readily, so added a few spoonfuls of sifted flour.)
3. Stir in the flour, cocoa, baking soda, ground cinnamon and ground nutmeg together. (I sifted this all first). Beat this mixture into the creamed mixture. Stir in th e chopped apples and the chocolate chips. Pour the batter into the prepared pan. (I never buy ready made choc. chips but chop up the requisite amount of bar chocolate - Lidls' usually.)
4. Bake at 325 deg. F (165 deg. C) for 1 hour and 15 mins or until cake tests done when prodded with a sharp knife near centre. Transfer to a rack to cool. Makes about 16 servings.
This will freeze well.
8 oz (225 g) self-raising flour
4 oz (115 g) butter
4 oz (115 g) caster sugar
8 oz (25 g) cooking apples, peeled, cored and chopped (you can use eating apple if that's all you have available)
Grated rind of one lemon
1 medium egg, beaten
2 oz (60 g) sultanas (optional)
If you want the ginger version, add a handful - a couple of ounces (60g) of crystalized ginger - either the ready to use strips, or chopped up lumps or the balls in syrup chopped up. Makes SUCH a difference to the flavour.
Set the oven to 375 deg F or gas mark 5. Put the flour into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, apples, lemon rind and egg and mic well. Add the sultanas, if desired, and ginger. Put the mixture into a well greased 8 inch diameter cake tin and bake for 30 - 40 mins until golden in colour. Serve warm as a pudding or eat cold.
CHOCOLATE CHIP APPLE CAKE
1 cup butter, softened (8 oz/225 g)
1/2 cup (4 oz/100 g) white sugar
3 eggs, beaten
1/2 cup water (standard breakfast cup)
1 tablespoon vanilla extract
2 1/2 cups (12 oz/ 300 g) all purpose (plain) flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda (Bicarbonate of soda)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups apples, peeled cored and finely diced
1 cup (6 oz/ 175 g) semi-sweet chocolate chips
Directions
1. Preheat the oven to 325 deg. F (165 deg C). Grease and flour a nine or ten inch tube pan (I used an 8"? cake tin).
2. In a large bowl cream the butter (or margarine) with the sugar. Beat in the eggs then add the water and the vanilla (I found this curdled readily, so added a few spoonfuls of sifted flour.)
3. Stir in the flour, cocoa, baking soda, ground cinnamon and ground nutmeg together. (I sifted this all first). Beat this mixture into the creamed mixture. Stir in th e chopped apples and the chocolate chips. Pour the batter into the prepared pan. (I never buy ready made choc. chips but chop up the requisite amount of bar chocolate - Lidls' usually.)
4. Bake at 325 deg. F (165 deg. C) for 1 hour and 15 mins or until cake tests done when prodded with a sharp knife near centre. Transfer to a rack to cool. Makes about 16 servings.
This will freeze well.
I added some chopped preserved ginger to this as we love ginger here.
APPLESAUCE BROWNIES
2/3 cup (4 oz; 113 g) butter, melted (or 150g if I translate it from an online site. I used 4 oz anyway)
2 cups brown sugar (I halve this amount which would be about 4 oz/113g)
1 cup applesauce (drat, just use a tea mug!!!)
2 eggs
1 tblspn. grated orange peel
2 tsp vanilla
2 cups all purpose (plain) flour (11 oz/300 g)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup chopped pecans (I left these out as none in cupboard)
Confectioners' sugar (icing sugar, also omitted).
Preheat oven to 350 deg. F. Combine first two ingredients in a large bowl and blend well. Beat in next 4 ingredients and reserve. Sift together the flour, powder, salt, and soda and stir into applsauce mixture. Stir in nuts if using. Spread batter in a greased 10 x 15 inch pan (25 x 38cm) and bake for 40 mins. Remove, cool and dust with confectioners' sugar if using.
Scrummy : )
Some more will follow in a separate post. All these will freeze well.
