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Posts Tagged ‘essence’

What you need:

1 cup dark chocolate or milk chocolate
1/2 cup powdered sugar
3 tbsp corn syrup
3 cups vanilla wafers, crushed into crumbs
1/4 tsp salt
2 tsp vanilla essence
1/2 cup of dark rum (or brandy or whiskey)
Coatings: powdered sugar, cocoa powder, crushed nuts, and/or sprinkles

What you do:

In a  saucepan, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm.

Form the mixture into small 1″ balls. Roll in the coatings of your choice.

Store in an airtight tin or they will dry out quickly.

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What you need:

8 oz / 227g   butter at room temperature

4oz / 113g  sugar

2 tsp water

2 tsp vanilla essence

8 oz /227g  flour

4 oz / 113g  finely chopped almonds

whole almonds for “fingernails”

1 tube red decorators icing

What you do:

Preheat oven to 160C / 325F / gas mark 3.

In mixing bowl, cream butter and sugar until fluffy.

Add water and vanilla; mix well. Blend in flour and nuts. Mix until incorporated.

Scoop dough into a ball and refrigerate until well chilled, about 2 hours.

To make cookies: 

Shape the dough into fingers about 3 inches long by rolling a piece of dough between hands, pinching slightly on either side of the “knuckle” area.

Place on ungreased cookie sheet and put a whole almond on the end for the nail, pushing down slightly. Leave the other end of the finger a little uneven to get that “severed” look! With a knife, make three tiny lines across the “knuckle” area of the finger…whats a knuckle without a few wrinkles?

Bake  for around 20 minutes. Remove and let cool completely.

When cool, squirt some of the red decorators icing onto the “severed” end of the finger.

 

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What you need:

For the cupcakes
100g unsalted butter, softened
100g golden caster sugar
1 vanilla pod, seeds removed
2 eggs
100g self-raising flower
½tsp baking powder
finely grated zest of one large orange
½tsp orange oil or orange blossom essence
For the frosting
125g mascarpone cheese
125g cream cheese
175g icing sugar
finely grated zest of one large orange
¼tsp pure orange oil
orange food colouring paste (optional)
For the decoration
100ml water
150g caster sugar
1 large orange

What you do:

Preheat the oven to 180C/ 350F /Gas mark 4.

Line a cupcake tray with 6 cases.

To make the cupcakes

Cream the butter, vanilla seeds and sugar with an electric mixer until light and fluffy.

Lightly beat the eggs and add them a little at a time to the mixture, mixing again with the electric mixer after each addition until all are incorporated.

Finally sift the flour and baking powder and fold into the batter, along with the orange zest and orange oil/essence.

Divide the mixture between the six cases and fill ¾ full. Place in the preheated oven and bake for 20-25 mins or until a skewer comes out of the cake clean. Place on a cooling rack.

To make the frosting

Mix the two types of cheese with an electric mixer to soften. Then sift in the icing sugar and fold in.

Grate in the orange zest and add the orange oil/essence and gently fold until you have a smooth mixture. Add a tiny amount of orange food colouring paste if using (a little on the end of a cocktail stick is a good way to do this). Fold again to add a splash of orange to the frosting.

Pipe or spread the frosting with a small palette knife on top of each cooled cupcake.

To decorate

 Using a zester,  remove thin strips from your oranges to make candied orange strips. Place the water and 100g sugar in a pan and heat to boiling, once boiling add the strips of orange zest, reduce the heat and allow to simmer for 10 minutes, remove from the heat. Place the remaining 50g caster sugar on a plate, and remove the strips with a fork, a few at a time, lightly coat in the caster sugar. Place on a lined baking sheet for 1 hour to dry out.

Once your cupcakes are frosted, place a few strips on top to decorate.

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What you need:

4oz / 100g margarine / butter
4oz / 100g castor sugar
2 eggs
4 oz / 100g self raising flour ( sieved)
2oz / 50g chopped walnuts
1tbsp coffee essence
whole walnuts for decoration.
Coffee butter icing:
3 oz / 75g margarine / butter
8oz / 200g icing sugar
3 tsp coffee essence
3 tsp milk

What you do:

Pre heat the oven to 180C / 375F gas mark 4

2 x 7 inch / 18cm sandwich tins ( greased)

In a bowl, beat together the margarine & castor sugar until creamy, then add the coffee essence.
Beat in the eggs one at a time, with the second egg add a little of the flour ( to stop it curdling).
Add the sieved flour along with the chopped walnuts & fold in with a large spoon.
Divide the mixture into the greased tins & bake for 20 to 30 mins.
Turn out onto a wire tray to cool.

Coffee Butter icing:

In a large bowl, add all the ingredients together and beat well until soft & creamy.
Using half of the butter icing, spread over one of the half’s of cake. Place the other half on the top, then using the remaining icing , spread evenly over the top with a knife.
Decorate with the whole walnuts.

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What you need:

12 fl oz / 75ml Marsala
4 trifle sponges
1 tbsp / 15ml strawberry conserve
1 banana
15 oz /400g fresh custard
15 oz / mascapone cheese
18 oz / 500g fromage frais
1tsp / 5 ml vanilla essence & sugar
2tbsp / 30 ml toasted flaked almonds

What you do:

Spread the trifle sponges with the strawberry conserve, then place in the bottom of the serving bowl, then sprinkle with marsala then leave for 10 mins.
Hull the strawberries & cut each one in half or quarters.
Peel the banana & cut into medium size chunks & put in the bowl along with 3/4 of the strawberries.
cover the fruit with custard.
Put the mascarpone & fromage frais into a bowl & mix together using an electric whisk.
Add the vanilla sugar & briefly whisk again.
Spoon the mixture on top of the custard & spread evenly.
Keep in the fridge until around 1/2 hour before serving.
Arrange the rest of the strawberries on the top & sprinkle the top with the flaked almonds.

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What you need:

1 1/2oz / 40g self raising flour.
1 tbsp /15 ml cocoa
2 oz / 50g margarine
2 oz / 50g castor sugar
1 egg
a few drops of vanilla essence
1 tbsp / 15ml milk

For the sauce:

2oz / 50g soft brown sugar
1 tbsp / 15ml cocoa
1/4 pint / 150ml hot water.

What you do:

Preheat the oven to 190C / 375F gas mark 5.
Cream together the margarine & sugar, then beat in the egg & the vanilla essence.
Sift the flour & cocoa powder together & fold into the mixture, adding enough milk to make a soft consistency.
Pour into a very well greased oven proof dish, preading evenly.
(The mixture should half fill the dish) . Set aside.
Mix together the sugar & cocoa in a mixing bowl. Stir in the hot water & pour over the cake mixture.
Bake for around 30 – 40 mins.
When cooked the cake mixture will have risen to the top leaving the chocolate sauce at the bottom.
Serve hot or cold.

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What you do:

After receiving your Herman this is what you do.

Day 1 : Place your ‘Herman’ in a large mixing bowl & cover loosely with a tea towel.

Day 2 :  Stir well.

Day 3 :  Stir well.

Day 4 :  Add 1 cup of each of plain flour, sugar & milk. Stir well.

Day 5 :  Stir well.

Day 6 :  Stir well.

Day 7  :  Stir well .

Day 8 :   Stir well.

Day 9 :  Add the same amounts of ingredients as day 4 & stir well.
Divide the mixture into 4 equal portions, keep 1 portion for yourself ,
and give the other 3 portions to friends ( along with a copy of these
instructions)

Day 10 :  Now you are ready to make the cake.
Stir well, then add the following:
1 cup of sugar
1/2 teaspoon salt
2 cups of plain flour
2/3 rds cup of cooking oil
2 eggs
2 tsp vanilla essence
2 cooking apples ( cut into chunks)
1 cup raisins
2 heaped tsp cinnamon
2 heaped tsp baking powder.

Mix everything together & put into a large greased baking tin ( or oven proof dish).
Sprinkle with a 1/4 cup of brown sugar & a 1/4 cup of melted butter.
Bake in the oven at 170 C / 180C for 45 minutes.

When cold cut into finger slices.

This cake is also lovely warmed with fresh cream or ice cream.

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What you need:
4 tbsp plain flour
2 tbsp sugar
2 tbsp cocoa powder
1 egg
3 tbsp milk
3 tbsp butter
¼ tsp vanilla essence or peppermint
1 tbsp choc chips (optional)
1 large mug

What to do:

Add dry ingredients to the mug, and mix well.

Crack an egg and add it to your mug. Make sure you  mix it well to avoid any pockets of flour in the corners. Pour in the milk and mix well. Add the vanilla essence.

Pop your mug into the microwave  for 3 minutes on maximum power . Wait until the cake stops rising, and sets in the mug.

Run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer.

Serve with cream or custard.

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What you need:

For the shortcake
230 g / 8oz  plain flour
60 g / 2  1/2 oz caster sugar
1 tbsp baking powder
Pinch salt
80 g / 3 oz  butter, cut into  cubes
160 ml/ 5  1/2 thickened cream

For the filling

1 punnet of  medium-sized strawberries, hulled and halved lengthways
250 ml / 8 oz  whipping cream
2 tbsp caster sugar
125 g /5 oz ricotta
1 tsp vanilla essence
Icing sugar for dusting.

What to do:

Preheat the oven to 180C / 350F / gas mark 4
To make the shortcakes  mix the flour, sugar, baking powder and salt.  Add the butter and mix until the mixture looks like coarse meal.
Add the cream and beat until the mixture comes together.
Place the dough onto a lightly floured surface and form into a 15 cm square about 3cm thick. Refrigerate for an hour.
Using a 5 cm biscuit ring, cut out 9 cakes.
Place on a baking tray and bake for around 20-25 minutes until golden brown.
Cool on a wire  rack.

Make the ricotta cream by whipping the thickened cream with the sugar.
Fold in the ricotta and vanilla.
Slice each shortcake in half and fill with the strawberries and ricotta cream.
Dust with icing sugar.

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What you need:

100 gm butter (softened)
100 gm caster sugar
2 eggs
100 gm self-raising flour
2 tbsp cocoa powder

For the butter cream:

250 gm butter, softened
1 tsp vanilla extract
600 gm icing sugar
2 tablespoons milk

Sugar strands ( for decoration)

What to do:

Preheat the oven to 180C/ 350F/gas 4.

Cream the butter and sugar together, then beat in the eggs a little at a time & with the last of the egg add a little of  the flour ( this will stop the eggs from curdling )  then add the rest of  the flour & the cocoa powder &  cream all together.  (Add a drop of milk to the chocolate mix if it is too stiff.)
Spoon into muffin tins lined with paper cases .

Bake for around 8 minutes.

A tip to test if cooked is to gently touch the top with your finger , if it springs back up then its done.

Cool on a wire rack.

Butter cream:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.

Gently add the milk , and continue mixing until light and fluffy.

Spoon a little of the butter cream over the top of each cake, then sprinkle over the sugar strands (or anything of your choice)

 

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