Home-Cooked Harvest

4 Crowd-Pleasing Treats

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4 Crowd-Pleasing Treats

You know the story too well – harvest looms ahead and you scrabble around the cupboards looking for some tinned goods to donate to the local church/school/community group.

This year, why not break the mould and wrap something homemade and delicious to donate to the older members of your community. Or bake some delicious morsels to sell and raise money for a local charity?

Take inspiration from the brand new 2017 Dairy Diary and the recently released Dairy Diary Favourites cookbook. Here’s a selection of scrumptious bakes as a taster of what the books have to offer.


Savoury Bacon & Herb Loaf

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5.2g sat) per portion
Suitable for freezing

Ingredients

  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.


Coffee Battenburg

  • Servings: 6–8
  • Difficulty: easy
  • Print

Calories 633 per portion
Fat 28g (12g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz)
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz)
  • Coffee essence 4 tsp
  • Milk 1 tbsp
  • Ginger marmalade 10 tbsp
  • Icing sugar to dust
  • Marzipan 450g (1lb)
  • Crystallised ginger 2 pieces, roughly chopped, to decorate (optional)

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4. Grease a 20cm (8in) square cake tin. Line the tin with foil, making a pleat in the centre to the height of the tin (supported with cardboard) to divide in half; grease the foil.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and flour alternately until smooth. Transfer half the mixture to another bowl. Fold coffee essence into one half and milk into the other half.
  3. Spoon the coffee-flavoured mixture into one side of the tin and the plain mixture into the other side. Bake for 30–35 minutes until risen and firm to the touch, then turn onto a wire rack to cool.
  4. Trim the cakes to the same size and cut both in half lengthways. Spread the side of one brown piece of cake with marmalade and gently push together with a plain piece. Brush more marmalade on top of both and place the remaining brown piece on the plain piece and vice versa.
  5. Dust a sheet of non-stick baking paper with sifted icing sugar and roll out the marzipan until large enough to wrap around the cake. Spread the marzipan with marmalade and carefully roll around the cake, smoothing in place. Trim off excess marzipan then crimp along the edges. Decorate with crystallised ginger, if using.

Cook’s tips
For a traditional coloured Battenburg cake, colour half the cake mixture with a little pink food colouring then sandwich the strips of cake together with a little sieved strawberry jam before wrapping in marzipan.


Oatie Melting Moments

  • Servings: 24
  • Difficulty: easy
  • Print

Calories 74 per portion
Fat 4.2g (2.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 75g (3oz)
  • Egg yolk 1
  • Vanilla extract a few drops
  • Self-raising flour 150g (5oz)
  • Rolled oats 25g (1oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and grease two baking sheets.
  2. Cream together butter and sugar until pale and fluffy, then beat in egg yolk and vanilla.
  3. Stir in flour to give a soft dough, knead until smooth, then divide into 24 portions. Form each portion into a ball, then gently roll in oats.
  4. Place on baking sheets and bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack to cool completely.


Orange Cake

  • Servings: 12
  • Difficulty: easy
  • Print

Calories 434 per portion
Fat 23g (14g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 225g (8oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 275g (10oz)
  • Baking powder 1 tsp
  • Oranges 1½ large, finely grated zest and juice
  • Marmalade 3 tbsp
  • Clotted cream 110g (4oz)
  • Icing sugar 200g (7oz)
  • Sugar flowers to decorate

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4 and grease two 20cm (8in) diameter sandwich tins.
  2. Cream the butter and sugar together until pale and fluffy and then gradually beat in the eggs. Sift the flour and baking powder into the mixture and fold in with the orange zest and half the juice.
  3. Divide the cake mixture between the prepared tins and bake for 25-30 minutes until firm to touch. Cool on a wire rack.
  4. Spread one cake with marmalade and then spoon over the cream. Top with the other cake.
  5. Make the icing by beating the remaining orange juice, a little at a time, into the icing sugar to give a thick spreadable icing. Spread over the cake and decorate with sugar flowers.

Cook’s tips
This cake has been sandwiched with clotted cream but 150ml (¼ pint) double cream could also be used. Whip until the cream forms soft swirls then spoon over the marmalade spread cake and top with the second cake or serve with just the marmalade filling if preferred.


 

The legendary Dairy Diary is priced at just £7.99 and Dairy Diary Favourites cookbook £8.25 – to find out more and/or to order your copy click here.

#Harvest #September #Tripletested #DairyDiary #Food #Yummy

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