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Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns

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Posted on

Odlums Coconut Buns for baking with kids

Category

Baking with Kids

Cook Time15-20 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • Pinch of Salt
  • 1 teaspoon Odlums Baking Powder
  • 75g/3oz Butter or Margarine
  • 75g/3oz Shamrock Golden Caster Sugar
  • 50g/2oz Shamrock Desiccated Coconut
  • 1 Egg, beaten
  • 150ml/¼pt Milk

To Decorate

  • Fruitfield Raspberry Jam
  • Extra Shamrock Desiccated Coconut

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease 2 flat baking trays.
  2. Sieve the flour, salt and baking powder into a bowl.
  3. Rub in the butter or margarine until mixture resembles breadcrumbs.
  4. Add the sugar and coconut and mix well.
  5. Mix to a fairly stiff consistency with the egg and milk. Drop dessertspoonfuls of the mixture, spaced apart on the prepared tins. Makes about 12.
  6. Bake for 15-20 minutes until risen and golden brown. Remove from oven and transfer buns to wire tray to cool.
  7. Brush the top with jam and dip in the extra coconut.

Coconut Buns

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Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

Ingredients:

  • 1 3/4 cups (about 8 ounces) all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling over tops
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
  • cut into pieces
  • 1/3 cup raisins
  • 1/2 cup whole milk
  • 1 large egg, plus additional beaten egg for brushing over tops

Directions:

  1. Preheat oven to 425° F
  2. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
  3. Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
  4. Add raisins
  5. Whisk together milk and 1 egg
  6. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
  7. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
  8. of dough. (Do not over-knead)
  9. Pat dough to 1 1/2-inch thickness.
  10. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
  11. about 6 rounds.
  12. Place rounds on lightly-buttered baking sheet. Brush
  13. tops with additional beaten egg; sprinkle with additional sugar.
  14. Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
  15. halfway through baking for more even browning
  16. Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones

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Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

Ingredients:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Margarine (at room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee (dissolved in 1 tablespoon of boiling water, then cooled)
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/filling

  • 125g/4oz Icing Sugar (sieved)
  • 50g/2oz Butter or tubbed Margarine (at room temperature)
  • 1 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)
  • Decoration
  • A few whole Shamrock Walnuts

Notes:

This recipe can be made in:

2 x 18cm/7″ Sandwich Tins 1x 2lb Loaf Tin (23cm x 11cm x 7cm/9″ x 4″ x 3″ approx.) 23cm/9″ Ring Tin

Method:

  1. Grease and base line the tin or tins with greaseproof paper.Pre-heat oven to 180°C/350°F/Gas 4.
  2. Place all the ingredients for the cake — flour, margarine, sugar, eggs, coffee and walnuts (if used) into a mixing bowl.
  3. Beat all ingredients together until mixture is smooth.
  4. Transfer to the prepared tin or tins and bake as follows:
  5. Place Sandwich tins, in upper shelf position, for 30 minutes approx
  6. Place 2lb Loaf tin, in central oven position, for 50 minutes to 1 hour approx
  7. Place Ring Tin, in central position, for 30 minutes approx.
  8. Cake is baked when top is gently pressed and it springs back.
  9. Remove from tin and cool on a wire tray.

To Make icing /filing:

  1. Beat all ingredients together until smooth and use to sandwich the cake or for topping or both!

Coffee and Walnut Cake

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Apple and Hazelnut Streusel Cake@kerrygoldusa

apple___hazelnut_streusel_cake_cropped

This cake can be served warm as a dessert or cold as a teatime treat. It’s delicious with custard, but it would also be good with crème fraîche, clotted cream, vanilla ice cream or whipped cream – the list is endless! If you don’t fancy the apple, try using rhubarb or blackberries, depending on the time of year.

Serves:4

Ingredients:

For the streusel:

4 tbsp plain flour

1oz (2 tbsp) Kerrygold butter, diced, extra to grease

2 tbsp light brown sugar

3 tbsp toasted skinned hazelnuts, finely chopped

For the cake:

5oz (10 tbsp) Kerrygold butter, at room temperature

5oz (2/3 cup) caster sugar

3 eggs, beaten

8oz (11/3 cups) self-raising flour

1 tsp baking powder

¼ tsp ground cinnamon

1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))

4oz (¾ cup) toasted skinned hazelnuts, finely chopped

4 tbsp milk

warm custard, to serve

Directions:

Preheat  the oven to 350°F. Butter a 23cm (9in) loose-bottomed cake tin and then  line with a circle of buttered parchment paper.  To make the streusel,  place the flour in a small bowl and rub in the butter, then  stir in the brown  sugar and hazelnuts.

To make the cake, beat  the butter  and caster sugar together with a hand  held electric mixer in a bowl until light and fluffy. Beat in the eggs,  a little at a time, adding  one tablespoon of the flour when  you have added about  half of the beaten eggs.  This will stop it from curdling. Sift over the rest of the flour and the baking powder  and cinnamon,  then  mix lightly. Add the apple,  hazelnuts  and milk and fold in until thoroughly combined.

Spoon the cake mixture into the prepared cake tin and spread  level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes  to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping  is golden  brown.  To test if the cake is done,  insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.

To serve, cut the apple and hazelnut  streusel cake into slices and arrange  on plates with the warm custard.

http://kerrygoldusa.com/recipes/apple-hazelnut-streusel-cake/

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Odlums Coffee and Walnut Cake

Beautifully presented Coffee and Walnut cake on a white cake stand
Beautifully presented Coffee and Walnut cake on a white cake stand

Ingredients:

  • 175g/6oz Odlums Self Raising Flour
  • 175g/6oz Margarine (at room temperature)
  • 175g/6oz Caster Sugar
  • 3 Eggs
  • 4 tablespoons Instant Coffee (dissolved in 1 tablespoon of boiling water, then cooled)
  • 50g/2oz Shamrock Chopped Walnuts (optional)

Icing/filling

  • 125g/4oz Icing Sugar (sieved)
  • 50g/2oz Butter or tubbed Margarine (at room temperature)
  • 1 tablespoon instant coffee (dissolved in 1 teaspoon of boiling water, then cooled)
  • Decoration
  • A few whole Shamrock Walnuts

Notes:

This recipe can be made in:

2 x 18cm/7″ Sandwich Tins 1x 2lb Loaf Tin (23cm x 11cm x 7cm/9″ x 4″ x 3″ approx.) 23cm/9″ Ring Tin

Method:

  1. Grease and base line the tin or tins with greaseproof paper.Pre-heat oven to 180°C/350°F/Gas 4.
  2. Place all the ingredients for the cake — flour, margarine, sugar, eggs, coffee and walnuts (if used) into a mixing bowl.
  3. Beat all ingredients together until mixture is smooth.
  4. Transfer to the prepared tin or tins and bake as follows:
  5. Place Sandwich tins, in upper shelf position, for 30 minutes approx
  6. Place 2lb Loaf tin, in central oven position, for 50 minutes to 1 hour approx
  7. Place Ring Tin, in central position, for 30 minutes approx.
  8. Cake is baked when top is gently pressed and it springs back.
  9. Remove from tin and cool on a wire tray.

To Make icing /filing:

  1. Beat all ingredients together until smooth and use to sandwich the cake or for topping or both!

Coffee and Walnut Cake

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Flahavan’s Oaty Carrot Cake by Neven Maguire

fla neven carrot cake fb 28616

Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.