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Amish Cinnamon Bread Recipe

Amish Cinnamon Bread
Yesterday morning I was desperate for something delicious to have with my tea, so I turned to the ever trusty Pinterest to see if I could find the perfect, quick and easy treat to whip up before elevenses.

Thanks to a Redfly Creations pin, I stumbled upon this amazing recipe for Amish Cinnamon bread (cheats version). Apparently the real deal is made with yeast and takes a while to prepare, so this less fussy version suited me perfectly.

I was not disappointed. As soon as this gem went into the oven I knew it was going to be amazing – quickly the house filled with the delicious smell of cinnamon and before you knew it I was scoffing a second huge wedge of it smothered in butter – divine!

(NB – If you click through to the original recipe you will see that I halved the quantity as I didn’t have enough sugar to make two loaves. The recipe below is for one average size loaf)

Amish Cinnamon Bread

Batter
1/2 cup butter, softened
1 cup sugar
1 egg
1 cup buttermilk or 1 cup milk plus 1 tablespoons vinegar or lemon juice
2 cups flour
1 teaspoon baking soda

Cinnamon & sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Preheat your oven to 180C. Grease a loaf tin and set aside.

Cream together the butter, sugar. Once light and fluffy add in the egg. Sift together the flour and baking soda. Slowly add a third of the flour to the butter mixture and then a third of the milk mixture, continue alternating between the milk and flour until the batter is smooth. Don’t over beat it.

Pour half the batter into your loaf tin and then sprinkle half the cinnamon & sugar mixture over the top. Take a knife and swirl the cinnamon & sugar through the batter. Pour the rest of the batter on top and sprinkle the rest of the cinnamon & sugar on the very top (don’t swirl this time)

Pop your loaf in the oven and bake for 45-50 minutes (or until a skew tester comes out clean).
Keep your eye on this precious bread – you don’t want the sugar to brown too much. If it starts looking too dark, pop some tinfoil over the top.

Now for the hardest part – leave the loaf in the tin to cool for 20 minutes before turning it out onto a wire rack. Trust me here, if you turn it out to quickly it will fall apart.

Now cut yourself an enormous hunk, spread with loads of butter and enjoy.

Original recipe from here

Chocolate Chip Cookies

Pretty Pretty Chocolate Chip CookiesIn my quest to find the best chocolate chip cookie recipe ever, I found this delicious version on the Australian Cadbury website. It’s a really easy recipe with just the right amount of chewiness and firmness needed in a choc chip cookie. In fact, it was so good that even Alexis (who is NOT a biscuit fan) was caught with his paws in the cookie jar around tea time.

I haven’t adapted the recipe at all from the original, except to subsitute normal flour and baking powder (we never have self raising flour at home). Oh, and I also added in more chocolate chips (why not?)

Chocolate Chip Cookies

All you will need:
125g butter, softened
½ cup light brown sugar
⅓ cup caster sugar
1 egg
1 teaspoon vanilla extract
1½ cups of all purpose flour
3 tsp baking powder
½ cup cocoa powder
1 cup white chocolate chips

Here’s how:
1 – Preheat your oven to 160°C.
2 – Cream together the butter, brown sugar and white sugar until light and fluffy.
3 – Mix in the egg and vanilla extract.
4 – Sift together the flour, cocoa powder and baking powder. While the mixer is going slowly add this to your wet batter.
5 – Finally mix in the chocolate chips. You should have a fairly stiff mixture.
6 – Roll little balls of the dough and place them onto a greased baking tray. Gently press each ball down with the back of a dessert spoon.
7 – Pop in the oven and bake for 13 minutes. Keep an eye on these lovelies as you don’t want them to burn. The chocolate batter is fairly dark & you may not notice them getting too brown.
8 – Cool on a wire rack.

Enjoy with a huge glass of ice cold milk.

Pancakes anyone?

Shrove Tuesday

Today is Shrove Tuesday and tomorrow the beginning of Lent. I have to admit that I am a bit of a pancake nut. Pancakes where probably one of the first things my Mum taught me how to cook, not the fat American style pancakes (similar to what I know to be flapjacks) but the super thin, crepe style pancakes that you can safely eat a dozen of.
We always had then sprinkled with lots of sugar and cinnamon and a squeeze of lemon – bliss!

Tonight I shall be donning my apron to make a sinfully massive pile of these delicious treats, after all Lent only starts in the morning.

Here is my recipe for the perfect pancake, it comes out of a very old and much loved cook book of mine – Mrs Beaton’s Everyday Cookery (published in 1963) This cookbook is full of recipes I grew up with, and to spite its dated photos and horrid blue cover its a favourite in my collection. I love that certain pages (like the pancake page) are covered in little splash marks and finger prints, evidence that these recipes have been made often.

Basic Pancake Mixture.

250g plain flour
500ml milk
1/4t salt
2 eggs

Prepare batter by sifting the flour and salt into a basin. Make a well in the middle of the flour and break the eggs into this. Slowly add the milk in, stirring consistently until you have created a smooth batter OR if you have a food processor (and this is not in Mrs Beaton’s version of the recipe) wang everything into the processor and whizz it until you have a smooth batter.

Set the batter aside for at least a half hour.

Heat up a your frying pan with a small amount of oil (I use canola), wait for oil to just start smoking, then swirl in enough of the batter to cover the bottom of the pan, tilting the pan to make sure the batter covers the pan evenly. Cook the pancake till it’s a golden colour and then carefully flip it over to cook the other side.

Once done pop the pancake onto a plate, sprinkle it with cinnamon sugar and roll up. Store the finished pancake in a warm place till you are done making the rest.

Serve with a wedge of lemon and a nice cuppa tea.

Enjoy!

The Pancake Poster was created by WILDISH&CO.