Oat and raisin biscuits

Years ago, before blogging was a bloodsport, there was a little group of us from all over the world who entertained each other endlessly – me, Bec, Mary, Duyvken, Blackbird, Badger, Fish, Eleanor and more!

And then there was Joke. The impeccably well dressed, yes, even on the interweb, erudite Joke. The man who voluntarily lives where its 100+% humidity everyday and does things like caters a sit-down Thanksgiving dinner for about 1,000 people all by himself* in his backyard.

He gave me this recipe. It is fantastic. It can take many forms depending on the dried fruit and nuts you add. When I first made them the boys rejected them and I ate the whole batch. Hashtag proud.

When I made them this week I just had sultanas and dates in the cupboard so that was all that went it. They are still delicious. This time I’m onto making my third batch in two days because the boys like them now**.

Oat and raisin biscuits

*his minions two sons help

** of course they do.

Joe's oat and raisin biscuits
 
Author:
Serves: about 18
Ingredients
  • 1 cup of a mix of fruit and nuts, any mix you like
  • ½ cup rum (or brandy) or ¾ cup water
  • 80g butter
  • 1¾ cups rolled oats
  • 2tsp cinnamon
  • 1 cup plain flour
  • ¼tsp baking powder
  • ¼tsp bicarb
  • 1½ cups brown sugar
  • 1 egg
  • 2tsp vanilla
Instructions
  1. Preheat oven to 180C and line a biccie tray
  2. Combine the fruit and alcohol in a saucepan and simmer until all the liquid has been absorbed
  3. Melt the butter in a frypan, then turn the heat down, add the oats and cook, stirring fairly constantly, for five minutes
  4. Add the cinnamon, flour, baking and bicarb powders
  5. Whisk the brown sugar, egg and vanilla together
  6. Combine everything until it all comes together
  7. Place heaped tablespoons of mix on the tray, then press down slightly (they won't spread much)
  8. Back for 13 minutes.

 

Onward!

 

Wholemeal apple and cinnamon muffins

School’s back today. We’re on the homestretch to Christmas people. We’re in for a scorching couple of days which somehow seems appropriate.

But let’s take a moment to talk about lunchboxes. There are parts of the world where you don’t need to pack your kids a lunch. CAN YOU IMAGINE!? I hate it with the heat of a thousand suns.

The worst part is trying to not become pray to food brand marketing but once you say no to the snack packs, back off to the muesli bars and no way jose to anything with sugar you’re basically sending your kids to school with twigs and bark.

I know more virtuous people than I who make up batches of things on the weekend, freeze them then pop them in lunchboxes but whenever I’ve done that the kids never eat it. WHAT IS WITH THAT?

Anyway, I made this Smitten Kitchen recipe the other day and three of the four of them ate them. Into high rotation they go!

Go well my friends, Term 4 awaits!

Wholemeal apple and cinnamon muffins.
Wholemeal apple and cinnamon muffins.
Wholemeal apple and cinnamon muffins
 
Fantastic muffins full of apple and cinnamon
Author:
Serves: 12
Ingredients
  • 1 cup wholemeal flour
  • 1 cup plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 115g butter
  • ½ cup caster sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 cup buttermilk
  • 2 granny smith apples, peeled, cored and diced
  • ¼ cup brown sugar - extra, for topping
Instructions
  1. Preheat oven to 220C and line a 12 cup muffin tray
  2. Mix all the dry ingredients together
  3. Cream the butter and the sugar
  4. Add the egg
  5. Add the buttermilk - it will probably curdle so don't fret
  6. Fold in the dry ingredients and then the apple until it's all just combined (it's a chunky batter)
  7. Put big heaping spoonfuls into the twelve muffin cups
  8. Sprinkle the extra brown sugar over the top
  9. Bake for 10 minutes then turn the heat down to 200C for a further 10 minutes
  10. Cool in the tin for 5 minutes or so and then turn out onto a cooling rack.
The inner workings. They have wholemeal flour in them, they're practically a health food.
The inner workings. They have wholemeal flour in them, they’re practically a health food.

Apple Cinnamon Teacake

This has been on fairly high rotation of late. I have tried it two ways – the way the recipe says and my way. Either are delicious and fine.

Just so you know, I double the cake batter mix but leave the amount of apple as it as I don’t have the size loaf tin Karen Martini suggests.

Apple Cinnamon Teacake
Adapted from Karen Martini, Sunday Life

The apples

  • 4 apples, peeled and chopped finely
  • 1/2 cup sultanas
  • 1 tsp cinnamon
  • 2 tbsp brown sugar
  • 1/2 lemon, juice

The cake

  • 140g butter
  • 140g raw sugar
  • 2 eggs
  • 1400g plain flour
  • 1 1/2 tsp baking powder
  • 2 tbsp brown sugar
  1. Preheat the oven to 180C and grease a 10x28cm loaf tin
  2. Mix all the ingredients for the apple mix together and set aside
  3. In the food processor combine the butter and sugar
  4. Add eggs one at a time
  5. Add flour and baking powder
  6. Spread half the mix in the loaf tin and top with half the apple mix
  7. Top with remaining mix then scatter over remaining apple
  8. Sprinkle over the brown sugar and then bake for 60 – 75 minutes.

Cinnamon fritters

That’s right.

Suse did a wonderful thing for me the other day. She alerted me to the existence of Krista at bigandlittle who, like me, has three boys, and is expecting her fourth child as well. Get this, her third is 10 days older than Jasper and her due date for this one is the same as mine. She’s been having some grief as well during this pregnancy – tooth and money related – and well, we all know how much I love the phrase “misery loves company”.

Anyway, she posted the other day about a nearby German bakery where she got the freshest, most delicious doughnuts. And me? And doughnuts? Well, its a love hate relationship – in that I really really love them, but only want the best, not the chain store variety. And in Australia, finding that is like near impossible.

But the latest Donna Hay magazine – a creation that also shits me because enough of chicken breast with lemon zest, all photo shoots looking the same and pasta presented in neat little hills – had a recipe for cinnamon fritters and when I saw it, I thought, YUM. But as a rule, I don’t deep fry at home. I mean, effort vs reward and all that.

Anyway, Krista’s post inspired me to brave the big vat of oil on the stove surrounded by small(ish) children.
So behold… I made Cinnamon Fritters and they.were.fucking.fantastic.

Cinnamon Fritters
1 cup caster sugar
1/2 tsp ground cinnamon

1 egg
1/2 cup milk
1/4 cup caster sugar
1 cup plain flour
1/2 tsp baking powder
vegetable oil, for deep frying

– mix the sugar and cinnamon together and set aside
– mix the egg, milk and sugar together
– fold in the flour and baking powder
– heat the oil in a wide deep saucepan (I used a wok) over a medium heat
– drop teaspoons of the mix into the oil and deep fry for 2-3 miunutes or until golden
– drain on absorbent paper, then toss in the cinnamon sugar.
OH.MY.GOD.

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