Category: Baking

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Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

http://www.odlums.ie/recipes/banana-tea-bread/

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Dark Chocolate Apricot Cookie Pizza :Kerrygoldusa.com

chocolate-apricot-pizza-3

Prep: 1 Hour

Cook: 20 Minutes

Serves: 8

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons corn starch
  • 4 ounces Kerrygold Unsalted Butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoons vanilla extract
  • 1 cup apricot preserves
  • 8 ounces of dark chocolate, chopped

Directions:

In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.

In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.

Slowly stream in the sugar to the butter, while beating constantly.

Next, add the egg and vanilla and beat until combined.

Add the dry ingredients to the wet in 3 batches, mixing between each addition.

Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.

Refrigerate the dough for at least 4 hours, or overnight.

When ready to bake, preheat the oven to 350.

Roll the dough out into a 12” circle on a piece of parchment paper.

Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.

Let the cookie pizza completely cool before proceeding.

Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.

Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.

http://kerrygoldusa.com/recipes/dark-chocolate-apricot-cookie-pizza

 

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Dark Chocolate Apricot Cookie Pizza :Kerrygoldusa.com

chocolate-apricot-pizza-3

Prep: 1 Hour

Cook: 20 Minutes

Serves: 8

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons corn starch
  • 4 ounces Kerrygold Unsalted Butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoons vanilla extract
  • 1 cup apricot preserves
  • 8 ounces of dark chocolate, chopped

Directions:

In a small bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.

In a large bowl, beat the butter with an electric mixer on medium speed for about 1 minute, until nice and creamy.

Slowly stream in the sugar to the butter, while beating constantly.

Next, add the egg and vanilla and beat until combined.

Add the dry ingredients to the wet in 3 batches, mixing between each addition.

Gather the dough into a ball, press it flat into a disk, and wrap it in plastic wrap.

Refrigerate the dough for at least 4 hours, or overnight.

When ready to bake, preheat the oven to 350.

Roll the dough out into a 12” circle on a piece of parchment paper.

Transfer the parchment paper to a baking pan, and bake the cookie pizza until set, about 18 minutes. The edges should start to turn golden brown. The center may be a bit puffy, but it will settle as it cools.

Let the cookie pizza completely cool before proceeding.

Spread the apricot jam on the pizza. Top with the chopped chocolate and slice into wedges before serving.

Use the sugar cookie crust as a base, and top with all of your favorite toppings. A cream cheese frosting with sprinkles would be a great kids’ version (or an adult that eats like a kid). If you love white chocolate, it would be great here alone, or mixed in with the dark chocolate.

http://kerrygoldusa.com/recipes/dark-chocolate-apricot-cookie-pizza

 

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Odlums Halloween Tea Brack Recipe

jellybeans

225g/8oz Odlums Self Raising Flour

350g packet of Shamrock Fruit Mix

300ml/½ pint Cold Tea

125g/4oz Shamrock Golden Caster Sugar

1 Egg (beaten)

Good pinch Goodall’s Mixed Spice

Ring or other Charms

Rowse Honey (for decoration)

Method:

  1. Place fruit and tea in a bowl and leave to soak overnight.
  2. Add sugar, egg, flour and mixed spice and mix well.
  3. Wrap ring and any other ‘charms’ in greaseproof paper and stir into mixture.
  4. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin.
  5. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch.
  6. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
  7. Melted honey may be brushed over brack before cutting.

http://odlums.ie/recipes/halloween-tea-brack/

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Rachel’s Cookies and Cream Cheesecake #Ballymaloe

By Rachel Allen Celebrity Chef

Rachel shares the recipe for her mouth-watering Cookies and Cream Cheesecake from her show Rachel Allen’s Everyday Kitchen

Ingredients

  • For the double chocolate chip cookies
  • makes 20 large cookies
  • 225 g (8oz) butter, softened
  • 325 g (111/2oz) caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 225 g (8oz) plain flour
  • 75 g (3oz) cocoa powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 175 g (6oz) dark chocolate (55–70% cocoa solids), chopped into small pieces, or dark chocolate chips
  • For the cheesecake
  • 15 g (1/2oz) cocoa powder, sifted
  • 25 ml (1fl oz) strong coffee, such as espresso
  • 1 tsp vanilla extract
  • 500 g (1lb 2oz) mascarpone
  • 400 ml (14fl oz) double or regular cream
  • 50 g (2oz) icing sugar
  • 50 g (2oz) dark chocolate (55–75% cocoa solids), grated, for sprinkling
  • 9-12 of the double chocolate chip cookies
  • 23cm (9in) diameter spring-form cake tin

Method

  • Place the butter in a large bowl and beat until very soft. Add the sugar and beat until the mixture is pale and fluffy. Crack in one egg at a time, beating between each addition, then add the vanilla extract. Sift in the flour, cocoa powder, bicarbonate of soda and salt, then add the chocolate pieces/chips and fold in to combine. Alternatively, place all the ingredients except the chocolate pieces/chips in a food processor and whiz briefly until they come together, then fold in the chocolate.
  • With wet hands, form the dough into balls each the size of a golf ball (or use two soup spoons to scoop up and shape the same amount of dough). Arrange on the prepared baking sheets, placing 6–7 balls of dough on each sheet and leaving space for the cookies to spread.
  • Bake for 10–14 minutes or until the cookies look slightly cracked on top. (With three baking sheets, you will need to cook them in three batches, or two batches in a fan oven.) Take out of the oven and allow to cool for a few minutes, then remove from the baking sheets using a palette knife or metal fish slice and place on a wire rack to cool down completely.
  • In a large bowl, whisk together the cocoa powder, coffee, vanilla extract, mascarpone, cream and icing sugar for 1–2 minutes or until thick.
  • Arrange one-third (3–4) of the cookies in the bottom of the cake tin, then spread over one-third of the chocolate cream mixture. Add a second layer of cookies, then another layer of chocolate cream, followed by a final layer of cookies and a final layer of chocolate cream.
  • Use a spatula to smooth the top layer of chocolate cream, then cover the tin with cling film and place in the fridge to chill for eight hours or overnight.
  • To remove the cheesecake from the cake tin, run a small, sharp knife around the cheesecake to loosen the edges, then unfasten the clip and lift away the sides of the tin. Using a palette knife or a metal fish slice, loosen the cheesecake from the base of the tin and carefully slide off onto a plate. Sprinkle with the grated chocolate to serve.
@RTEfood
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These Apricot Jam Breakfast Muffins can be prepared the night before

apricot jam breakfast muffins

15m15 minutes ago

These Apricot Jam Breakfast Muffins can be prepared the night before and cooked to perfection in the morning –

These delicious treats can be prepared the night before and cooked to perfection in the morning.

Ingredients

  • 2 large free-range eggs
  • 150ml pot of natural low-fat yoghurt
  • 50ml rapeseed oil
  • 2 tblsp no added sugar apricot jam
  • 1 ripe banana, mashed
  • 4 tblsp clear honey
  • 1 tsp almond extract
  • 200g of wholemeal flour
  • 50g of porridge oats, plus extra for sprinkling
  • 1 ½ teaspoons of baking powder
  • 1 ½ teaspoons of bicarbonate of soda
  • 2 tblsp mixed seeds
  • extra apricot jam
  • a handful of flaked almonds, for sprinkling

Method

  1. Pre-heat the oven to 180C/160C fan/Gas Mark 4. Line a 12-hole muffin tin with 12 large muffin cases.
  2. In a mixing jug, combine the eggs, yoghurt, rapeseed oil, Apricot Jam, banana, honey and almond extract.
  3. In a large bowl, combine the wholemeal flour, oats, baking powder, bicarbonate of soda and mixed seeds.
  4. Pour the wet ingredients into the dry and combine until you have a smooth batter. Don’t over mix as this will make your muffins tough.
  5. Divide the mix between the muffin cases and place about half a teaspoon of Apricot Jam on the top of each of the muffins. Sprinkle with the extra porridge oats and the flaked almonds.
  6. Bake for 25 to 30 minutes until risen and golden. Check that they’re cooked by inserting a skewer into the middle of one of the muffins. They’re done if it comes away clean.
  7. Remove from the oven and transfer to a wire rack to cool. These will keep for 3 days in a sealed container but they taste best on the day of baking.

Notes

Recipe courtesy of Folláin

 

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Odlums Fruit Cake. 🇮🇪☘️ So easy to bake 😋

Screenshot_2020-07-07 #odlums hashtag on Instagram • Photos and Videos

luv__to_bake_'s profile picture
luv__to_bake_

Fruit Cake So easy to bake

350g of Raisins

350g of Sultanas 1

25g of Currants,

Tub of Cherries,

50g Chopped Almond Nuts,

2 teaspoons of Mixed Spice,

1 teaspoon of Ground Ginger,

Grated Rind Zest of 1 large Orange,

2-3 Tablespoons of Whiskey,

1 Tablespoon of Treacle

mix all together and leave for a couple of days .

500g of Plain Flour

2 teaspoons of baking powder,

350g butter,

350g of soft brown sugar,

6 eggs ,

Method
Cream butter and mix together the sugar , slowly beat in the eggs, and mix the sieve flour and baking powder, then mixed the fruit into the cream mixture, bake in 8inch round tin lined in baking paper and cover the outer tin in brown paper and bake for 3& 1/2 hours@ 140c #odlumsflour #odlums #bakingpowder #kerrygoldbutter #whiskey #whiteflour #rtéfood #raisons #sultanas #currants #cherries🍒 #treacle #margaretseggs #bbcgoodfoodrecipes #bbcgoodfood #bbcgoodfoodmagazine #almondnuts🌰 #orangerind #fruitcakes #teacakes #teacake #fruitcake🍰 #fruitcakes #rtefood #bakinglove #odlumsireland #christmascake

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Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!

 

doireanns sourdough cookies

Page Liked · 14 hrs

 

When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
..
Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments

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Rachel’s baked eggs with tomatoes, chorizo, chilli and cheese

baked-egg-chorizo-cheese

(Serves 4)
Ingredients

2 tablespoons olive oil

4 large ripe tomatoes, skinned, seeded and chopped

Salt

2 tablespoons chopped parsley

A good pinch of crushed chilli peppers 
(dried chilli pepper flakes)

8 large eggs

8 slices of chorizo

50g (2oz) manchego or Parmesan, grated

4 slices of bread, toasted and buttered, 
to serve

 
 DIRECTIONS

 

Preheat the oven to 180°C, 350°F, Gas 4. Put a frying pan on a medium-low heat, add the olive oil then add the skinned, chopped tomatoes, see my tip, above left. Season with a good pinch of salt and cook for about 15 minutes, until the tomato sauce is thick and viscous.
Remove from the heat, stir in the chopped parsley and the crushed chilli peppers. Divide the tomato sauce between four ovenproof ramekins and break 2 eggs into each dish. Place a slice of the chorizo on top of each egg and divide the grated manchego or Parmesan cheese, whichever you’re using, between the ramekins.
Place in the preheated oven and bake for 10-15 minutes, until the whites are set, but the yolks are just ever so slightly soft. Just before the eggs are ready, toast the slices of bread and butter them.
Remove the eggs from the oven and serve with the buttered toast.

http://www.rachelallen.com/post/baked-eggs-tomatoes-chorizo-chilli-and-cheese