I love cooking and want a nice cake/biscuit recipe or something similar. If anyone has 1 plz give it me. thnx!

Answer 1

With Christmas round the corner (doesn't hurt to be prepared) here is a plum cake and brownies recipe

450g (1lb) Flour
285ml (½ pint) Milk
225g (8oz) Sugar
225g (8oz) Currants
110g (4oz) Butter
50g (2oz) Candied Lemon Peel
1 tsp Bicarbonate of Soda

Put the flour into a basin with the sugar, currants and sliced candied peel.Cream the butter and mix all the ingredients together with the milk.Stir the bicarbonate of soda into 2 tablespoonfuls of milk.Add to the dough and beat well, until thoroughly mixed.
Put the dough into a buttered tin.Bake the cake for 1½ to 2 hours.

The Ultimate Brownie

* 1 1/2 cups unsalted butter
* 3 cups white sugar
* 2 teaspoons vanilla extract
* 7 eggs
* 1 1/4 cups all-purpose flour
* 1 1/4 cups unsweetened cocoa powder
* 1 teaspoon salt
* 1 pound chopped walnuts


1. Preheat oven to 350 degrees F (175 degrees C). Line one 9x9 inch baking pan with foil and spray with cooking spray.
2. In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and beat in the eggs one at a time mixing well after each addition. Stir in the vanilla.
3. Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Do not overbake! These brownies freeze well so that you can enjoy them later.

Answer 2

Seriously simple but scrummy lemon biscuit recipe



175g Plain Flour
Finely grated zest of 1 lemon
110g soft Butter
50g Caster Sugar

Method


1. Preheat the oven to 180C/ gas 4.

2. Put the flour and lemon zest into a mixing bowl and rub in the soft butter

3. Add the caster sugar and bring the whole mixture together to form a stiff dough. Do not add any water, however tempting.

4. Roll out the dough to about ½ cm thickness and cut into shapes with a cookie cutter.

5. Place carefully on a baking tray and cook in the oven for 6-10 minutes until pale golden.

6. Remove from the oven and cool on a wire rack.

Answer 3

ORIGINAL GIRL SCOUT COOKIES

2 sticks butter, softened and cut into chunks
1 cup sugar
2 large eggs, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all purpose flour
2 teaspoons baking powder
Sugar for sprinkling (opt)

In a mixing bowl (by hand if you want to be authentic), cream butter and sugar. Add eggs, one at a time, beating well after each addition Add milk and vanilla and beat until light and fluffy. Combine flour and baking powder and gradually add this to creamed mixture. Now you’ll have to chill this before rolling out (normally you can roll most cookies out between two pieces of clear wrap or two permanent baking mats like I’m using which are available at The Great Indoors and which eliminate any greasing of cookie sheets, and then refrigerate them before cutting out, but this dough is simply too soft to do that) and that will take anywhere from 2 to 24 hours. Roll out on a lightly floured surface about 1/4" thick. Cut and place on ungreased cookie sheet. Sprinkle with sugar if you like. Bake in preheated 350 degree oven for 8-10 minutes (8 for a softer cookie; 10 for a more crisp cookie). Cool on wire racks. Makes about 4 dozen 2-1/2" cookies.

Answer 4

I use this at school with the children and it's always a hit - hope you enjoy, just be careful with the hot jam! (Health and Safety warning)


Jam Buns

You will need

50g margarine
150g Self-Raising Flour
50g Caster Sugar
a pinch of salt
1 egg (lightly beaten)
A splash of milk
Spoonful of jam for each bun


Heat the Oven to Gas Mark 6 (400 F/200 C)

1.Rub the margarine, sugar and flour into breadcrumbs.
2.Add the egg and mix into a dough (this may need a splash of milk).
3.Shape into a roll on a floured board.
4.Cut into cake-sized pieces.
5.Roll the lumps into buns.
6.Place the buns on a greased baking tray.
7.Make a well in the top of each bun and put in a small spoonful of jam.
8.Bake in the middle of the oven for about 12 minutes.
9.Allow the jam to cool before eating, because it can scald you.

Answer 5

Zucchini Chocolate Orange Cake

"Very moist and different."
Original recipe yield: 1 Bundt pan.

INGREDIENTS :
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon round cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup orange juice ( or milk )
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts

1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt pan.
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, cream butter and sugar until fluffy. Add eggs, 1 teaspoon vanilla and orange juice to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.

Answer 6

Try something different , easy and quick,
Crepes filled with Strawberries and Cream
Basic Crepes:

3 eggs separated

3/4 C. flour

1 C. milk

2 T. oil

1 t. sugar

1/8 t. salt

Beat egg whites until stiff, set aside. In a bowl, combine flour, egg yolks, milk, oil, sugar and salt. Beat with a mixer until blended. Fold in egg whites.

Heat a lightly greased 6 inch skillet. Spoon in 2 T. of batter, lift and tilt pan to spread batter. Return to heat, brown on one side. Repeat with remaining batter to make 20 crepes.

Filling:

1 C. heavy cream

1/2 t. vanilla

4 T. sugar

3 C. fresh sliced strawberries

Beat the cream until it thickens. Add in the sugar and vanilla. Continue beating until stiff peaks form.

To serve:

Spoon the whipped cream down the centre of the crepe. Top with strawberries and roll the crepe. Place seam side down on a plate. Top with a dollop of cream and a few more strawberries

This is by far the best no fail crepe recipe I have found, you can serve them anytime and people are always impressed. Cheers good luck.