At our Charity Christmas Café, we got donations of beautiful home baking. Many people requested the recipes of our talent bakers so I decided to give them a try myself and share them as requested, enjoy!!
Dawn is our lovely neighbour from Scotland. She gave us this recipe to recreate and share, it is yummy and while cooking fills the house with that beautiful cinnamon spice smell.
Dawn’s Apple and Cinnamon Cake
• 4 oz of butter or margarine
• 4oz of caster sugar
• 2 eggs
• 6oz of self-raising flour (sifted)
• 1 tsp of vanilla extract
• 2-3 apples (you can peel or dice them) Dawn and I used Gala apples.
• 2 tsp of ground cinnamon
• ½ tsp of ground ginger
• ¼ tsp ground nutmeg
- Preheat your oven to 180ºC
- Cream butter and sugar until light and creamy
- Add eggs a little at a time with a little of the flour to prevent curdling
- Mix the diced apple into the flour to prevent them from sinking
- Fold in the flour, apples, vanilla and the spices into the mixture
- Bake in a loaf tin for 35 to 45 minutes until risen and golden
Pádraig’s Chocolate Chip Cookies
Pádraig is our neighbour and my brother Thomas’s school and gym buddy. I think they go to the gym just to work off all those delicious cookies!!
• 100g of butter at room temperature
• 50g of caster sugar
• 150g self-raising flour
• 50g or 1 bar of milk chocolate (chopped)
- Preheat oven to 170°C.
- Grease baking tin.
- Beat butter and sugar until fluffy. Stir in flour and chocolate. Knead with hands until a smooth dough.
- Divide mixture into even sized balls. Place apart on baking tins and flatten well with the back of a tablespoon.
- Cook for 12-15 minutes until evenly browned. Cool a little and then lift off and cool on a wire tray.
Catherine is my sister’s lovely, lovely godmother. She is a fabulous cook and baker and we all just love being invited to her house.
• 6oz of butter
• 6oz of caster sugar
• 3 eggs
• 2 tbsp Camp coffee essence.
• 6oz of self-raising flour
• 4oz butter
• 10oz of icing sugar
• 80g of walnuts
- Preheat oven to 170°C.
- Beat butter and sugar until fluffy
- Add eggs and 1 tbsp of Camp coffee essence.
- Fold in the flour.
- Divide between 2 sandwich tins.
- Cook for 15-20 minutes until firm.
For the icing
- Mix 4oz of butter, 10oz of icing sugar and 1 tbsp of Camp coffee until smooth.
- Spread on top or between pieces of cake, add walnut to top.
Aoife’s Caramel Squares
Aoife was our little Miss Christmas. She is my brother Thomas’s friend and they have been in school together since they were 4 years old. Aoife is a very smart and extremely talented young lady!!
• 300g of plain flour
• 175g butter
• 50g caster sugar
• 1 tin of condensed milk
• 100g of butter
• 100g of brown sugar
• 2 tbsp of golden syrup
• 300g chocolate
For the base
- Preheat the oven to 160°C.
- Place 300g of plain flour, 175g of melted butter and 50g of caster sugar in a bowl and mix thoroughly.
- Line a flat tin with parchment paper and spread mixture evenly.
- Cook for 20 to 25 minutes.
For the Caramel
- Empty tin of condensed milk in a pot over a medium heat.
- Add in 100g of butter, 100g of brown sugar and 2 tbsp of Golden syrup.
- Mix until the ingredients form a smooth caramel.
- Pour caramel over the baked biscuit base.
- Melt chocolate and spread over caramel.
- Place to cool and chocolate to harden.
Heidi is one of our school mums. She is always bright and smiley. She’s like a little ray of sunshine when you meet her!!
• 8oz flour
• 8oz sugar
• 6oz butter
• 3 eggs
- Preheat the oven to 180 degrees.
- Cream butter and sugar until light and fluffy.
- Add the eggs one at a time and beat well.
- Add sifted flour and beat into mixture.
- Put mixture into cupcake cases and place in the oven for approx 20 minutes.