The winter school holidays are just around the corner. For us mums, it means having to stock up the pantry with goodies for hungry children.
Somehow, being cooped up in the house on cold rainy days makes them ravenous! Here are three easy treats to try out by all you novices at baking as there is nothing technical involved.
You don’t need even a cake mixer!
The tangy Lemon Cake is one my favourites, as it is moist.
The Wicked Brownies are serious trouble for chocoholics!
My sons devour them the minute they are out of the oven.
The Apple and Cream Cheese Pie is a delicious warm dessert which will be relished by all on a cold winter evening especially when served with a scoop of vanilla ice-cream.
Lemon Cake
250g butter
250g caster sugar
250g self-raising flour – sifted
250g tub of sour cream (or plain yoghurt)
5 eggs
Grated rind of 2 lemons
Lemon syrup — juice of 2 lemons mixed with 1 tablespoon of honey
Baking tin lined with greased baking paper
Sheet of aluminium foil
Method
- Preheat the oven at 180 degrees C
- Melt the butter and sugar in the microwave for a minute or two
- Use a whisk and mix well. When cool, add the eggs and whisk until well mixed
- Add the sour cream or yoghurt and the grated lemon rind and mix well
- Add the sifted flour and whisk well to ensure there are no lumps
- Pour into the greased lined baking tin and put into the middle of the preheated oven
- Bake at 180 degrees C for 30 minutes and then cover the tin with foil and continue baking for a further 30 minutes. This will prevent the top from burning while the middle bakes through
- The cake should have come away from the sides of the tin or if you put a skewer through the middle of the cake, it should come off clean
- Pour the lemon syrup evenly and allow it to soak through for a few minutes before dusting with icing sugar and serving either warm or at room temperature with a dollop of lemon yoghurt
Wicked Brownies
200g butter
200g sugar
200g dark chocolate – melted
100g self-raising flour – sifted
4 eggs
1 tablespoon golden syrup
1 teaspoon vanilla essence
½ cup chopped walnuts – optional
Square or rectangular baking tin lined with greased baking paper
Icing sugar
Method
- Preheat the oven at 180 degrees C
- Melt the butter and sugar together in a large bowl in the microwave
- When cool, add the eggs, golden syrup and vanilla essence and mix well
- Add the melted chocolate and combine well
- Add the sifted flour and mix well before adding the chopped walnuts
- Pour into the lined baking tin and bake at 180 degrees C for 40 to 45 minutes
- Take it out of the oven and allow to cool before cutting as it will be too gooey to cut while hot
- Dust with icing sugar before serving
Apple & Cream Cheese Pie
3 red apples – skinned, cored, halved and sliced thinly
250g of light cream cheese – room temperature
1 cup of sugar
3 eggs
250ml of cream
1 tsp vanilla essence
1 tsp cinnamon
1 portion of sweet short crust pastry – store bought or homemade (recipe below)
A round loose bottom non-stick 24 cm baking tin
Method
- Preheat the oven at 180 degrees C
- Grease the baking tin and line the bottom with a thin layer of short crust pastry You could roll out the pastry and place it in the tin or place the dough in the tin and by merely using your fingers you could flatten and spread the dough evenly to line the bottom of the tin
- Prick holes using a fork so that the pastry does not rise
- Bake in the preheated oven for about 15 – 20 minutes until cooked and golden and remove from the oven
- In a bowl, mix the cream cheese with the sugar first and then the vanilla essence and eggs
- Add the cream and continue mixing until smooth
- Line the sliced apples on the baked pastry base and then pour the cream mixture over the apple
- Sprinkle the cinnamon and place the baking tin on a baking tray to avoid a mess should your mixture be runny and leaks a little
- Place the tray in the centre of the preheated oven to bake for about 40-45 minutes
- The sides of the pie should have come off the tin and the mixture would be firm and not too wobbly
- Remove from the oven and allow to cool a little before slicing and serving warm with a scoop of French Vanilla ice cream
Short Crust Pastry
1 ¼ cup of self-raising flour
50 g butter
½ cup sugar
1 large egg
Method
- Place the flour in a bowl
- Rub the butter into the flour to form a breadcrumb like texture
- Add the sugar and mix well
- Add the egg and combine to form a soft dough
Disclaimers: Geetha Nair and Indian Newslink absolve themselves of any responsibility relating to the ingredients, cooking methods and other matters relating to ‘Geet’s Kitchen’ column. Some ingredients may not be available and may cause allergy in some people. Caution must therefore be exercised and Geetha Nair and Indian Newslink will not be responsible to any health issues in this connection. Please consult your General Practitioner, Nutritionist or such others you may be consulting in connection with your dietary requirements.
Notes and Legends: 1. Quantities of sugar and salt are recommendations; please add or reduce to suit individual requirements 2. Tsp: Teaspoon Tbsp: Tablespoon
