Whiff's recipes

Made a gluten free Parkin on Sunday to take to craft group tomorrow. It's the recipe a friend at craft group gave me just used gluten free flour instead of normal. Just cut it up to wrap it . It's lovely and sticky and the crumbs where delicious blowing my own trumpet 🎺.

Made my version of bourbon creams . Had made them for my daughter and family . But just checked before she had them incase my grandsons had a enough treats this week . They have so much craft group will have them as well.

Happy baking everyone and don't forget to post your recipes.

Loving these: thank you everyone.

dogsmother just bumping this up as well

Here is my recipe for chocolate shortbread been a long time since I made. Taking it to my daughter's this afternoon.
260g P flour
100g granulated sugar
40g cocoa powder
200g spread or butter.

Oven 180°
20cm loose bottomed round sandwich tin or cake tin

I grease the bottom and line with baking paper greased and grease half way up the side of the tin.

Put all ingredients into mixing bowl and rub into breadcrumbs or in my case gravel size.
Tip into tin using back of spoon level out and flatten .
Prick with a fork . Score into 12 . Sprinkle bit of sugar on top.
Bake 25 mins until firm.
While still in the tin cut through score marks and leave in the tin until cold.

Also made apple scone also a long time since I made it . Proper recipe
225g SR flour
Half teaspoon bicarbonate of soda
60g spread or butter
50g demerara sugar
250-275g Bramley or tart dessert apple diced
Approx 150ml full fat milk.

Oven 220°
Tray lined with baking paper greased .

My version same but using 1 medium egg and little skimmed milk as I don't have full fat milk.

Put dry ingredients into a bowl and rub into breadcrumbs or gravel if me.
Add apple and stir in enough milk to make soft not sticky dough.
Or
Add egg and apple mix well add milk to make soft dough.

Tip onto tray and with floured or wet hands shaped in to circle 20cm across score into 8 .

Bake 15 mins until golden brown .

Cool on tray for 5 mins cut into wedges best served warm but good cold.

Didn't like how it looked now my hands are bad . But will still take it tomorrow.

Apple scone made my way
225g SR flour
Half teaspoon bicarbonate of soda
60g spread
I medium egg
Skimmed milk
125g Bramley apple cut as small as I could.

Oven 210°
Baking tray lined with baking paper greased .

Put all dry into bowl rub into gravel.
Add egg and mix add apple and some milk to make it soft not sticky.

Put 8 spoons of mix onto tray slightly apart .
Bake 15 mins until brown
Cool on cooling wire

I have a Bramley apple tree in the garden so will definitely be making the apple scone and the chocolate shortbread sounds delicious. Have just made a couple of teabreads for the cake sale at our local hospice. I can post the recipe if anyone wants it.

teabagwoman I make my mom's version but would love to try yours as it may be different. So recipe please.

Whiff, my tea read recipe comes from a very old cook book by Geraldine Holt. My copy is falling apart now.

Ingredients
Sultanas 255g
Raisins 255g
Strong tea 275 ml
Caster Sugar 115g
Dark soft brown sugar 115g
Self-raising flour 450g
Golden syrup 15ml
2 beaten eggs
Milk 60ml.

Method
Soak the fruit and sugars in the tea overnight.
Pre heat the oven to 180C.
Add all the other ingredients into the soaked fruit and mix well.
Divide between 2 lined 1lb loaf tins and bake for about an hour.
Leave in the tin for 5 minutes before turning out onto the cooking rack.
I like making these for the cake sales at the hospice as they fit neatly into the basket of my rollator.

LucyAnna made your banana muffins but used a large Bramley instead. I cooked in a little water with tablespoon of sugar in a non stick pan until water evaporated and then spread out to get cold before adding to your recipe. The acid test will be tomorrow if my grandsons like them. They only took 18 mins to cook .Going to make some biscuits in the morning just incase they don't.

I’ve got two loafs tins. One is non stick and the other one isn’t. I know I have to line the non non stick one but do I have to line the non stick one? For some reason I really hate cutting the paper to shape! It has the same effect on me that disentangling coat hangers does! I do prefer the non non stick one though, unfortunately. I aught to cut up lots of liners in one go and get it over with. I think what annoys me is the way the paper curls up because it’s been in a roll!

Forgot to post the picture….

MayBee70 I don't know how necessary it is but I grease my nonstick loaf tins and line the bottom of them. I usually run a silicon knife around the sides before turning them out.

I once didn't line a big non stick cake tin for my ginger cake and it stuck in places on the bottom. Not badly, but it made it difficult to get out in one piece.

Lakeland sell loaf tin liners.

These recipes get better and better thank you.

kittylester

Lakeland sell loaf tin liners.

That’s tempting! I’m wondering if I can cut a liner out using one piece of paper ( I usually cut a long ways and a sideways piece). Also, no matter how careful I am my cakes always go crusty on the top. I’ve started putting a piece of parchment on the top but they still go crusty. I assume it’s using a fan over that does it.

You can often get packs of the loaf tin liners in shops like B&M, Home Bargains and the like.

With non stick loaf tins I cut a rectangle of baking parchment big enough to cover the two long sides and the base leaving an overhang of about an inch on each side. My fruit loaves don’t stick and are very easy to lift out of the tin. The readymade liners never seem to quite fit my tins.

* Also, no matter how careful I am my cakes always go crusty on top*

Try turning your oven down.

Callistemon21

Thanks Whiff, I might try to biscuits as they look easy! Do you know if they work with gluten free flour?

We used to have Gransnetters' recipes on here but when I looked for one the other day, I couldn't find them.

GN recipes are still there, under the Food heading. A recipe I use a lot is Baggs' apple cake (near end of list), with the addition of demerara sugar sprinkled before baking. Great to send back to Uni with GCs to share.
www.gransnet.com/recipes

Message deleted by Gransnet. Here's a link to our Talk guidelines.

Thank you, Mr.Spam for your (brief) post.

You have resurrected an extremely useful thread, for which I, and I'm sure others, will be jolly pleased.

shysal all my recipes work with gluten free flour just might have to add bit of extra liquid as the gluten free flour soaks up more liquid.

Started a going to a new craft group on Wednesday and made my lemon marmalade hydrid lemon drizzle cake. One with ordinary flour one gluten free. Glad I did as couple where gluten free. It all went. And got asked for recipes as I explained when someone asked I do my cheats way.

Craft group is monthly so will be taking either cake or biscuits with me.

Made 7lbs of Seville marmalade yesterday. Had them in the freezer for a year . Mine doesn't set solid as I don't use as much sugar as I like it bitter. Plus my cheats way of course.

ixion it's not just my recipes hope you post some of yours and others posts there's .

Anybody got a good recipe that is gluten free and egg free cake but doesn't contain yogurt . As I have a friend who can't have eggs and gluten intolerant. Made a cake it had yogurt in it instead of eggs looked lovely and tasted good but weird texture.

Not a cake but gluten free shortbread works very well Whiff. Could be dipped in chocolate to make it a bit more special. Otherwise I wonder if one of the vegan Brownie recipes would work but I’ve no experience of them. I’m another one who’s glad to see this thread back.