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Video

Angry Birds Cupcakes

28 Aug

This weeks feature video is from one of our favourite baking enthusiasts, Rosanna Pansino. This week she has created fun Angry Birds Cupcakes which are perfect for any occasion. Check it out!

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Bee’s Homemade Banana Bread

25 Aug

This banana bread recipe is a wonderful way to add fiber, potassium and vitamins to your diet. With a hint of walnut and a superb banana taste, this bread is certainly a good thing to eat! Any comments or feedback? Simply contact us here, we would love to receive your comments and favorite recipes!

bananabread

Ingredients you will need…

350g of ripe bananas (peeled weight)

180g of plain flour, plus extra for the tin

2½ tsp of baking powder

1 tsp of salt

160g of light brown sugar (soft)

2 eggs, beaten

4 tbsp of melted butter, plus extra to grease, slightly cooled

50g of walnuts, roughly chopped

How to make…

  1. Preheat the oven to 170C. Put about two thirds of the peeled banana chunks into a bowl and mash until smooth. Roughly mash the remainder of the banana chunks and stir in gently to the mixture.
  2. Sift the flour, baking powder and salt into a bowl, and then grease and lightly flour a baking tin of about 21 x 9 x 7cm.
  3. Put the sugar, eggs and melted butter in another large bowl and use an electric mixer to whisk them until pale and slightly increased in volume. Fold in the banana mixture and also the dry ingredients until you can see no more flour, then fold in the walnuts.

4.  Spoon into the tin and bake for about an hour until a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes before turning out on to a rack to cool completely. Slice and enjoy!

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Bee’s Homemade Apple Tart

20 Aug

This rustic homemade apple tart recipe is made with orchard fresh apples, sprinkled with cinnamon and baked in a flakey buttery crust. This recipe is a near and dear to our family’s heart and we are most excited about sharing it with you.

appletart

Ingredients you will need…

225g/8oz of Cream Plain Flour

125g/4oz of Margarine

¼ pint/150ml of cold Water

4 large cooking apples (peeled, cored and sliced thinly)

Sugar to sweeten Apples

Milk to glaze Pastry

How to make…

  1. Preheat the oven to 400F (200C / Gas6).
  2. Sieve flour into a bowl.
  3. Grate hard margarine into the flour. You may need a little flour on your fingers for this. Then using a knife or fingers grate margarine in the flour it should resemble breadcrumbs.
  4. Add water and mix to a soft dough with the knife or fingers and turn out onto a lightly floured board and knead lightly.
  5. If you wish to let your dough rest, refrigerate for roughly 1 hour, this step is optional.
  6. Roll out half the pastry onto an oven proof plate and trim the sides using a knife. Then dampen the edges of the pastry with cold water. This will help the top seal.
  7. Arrange apples on the pastry and sprinkle with plenty of sugar to sweeten.
  8. Roll the remaining pastry out and cover the apples, trimming the edges again with a knife. Press down the edges of the top so it sticks to the bottom pastry and seals the edges.
  9. Use a fork to make small holes over the top to allow steam to escape. Glaze with milk to get a homemade golden colour.
  10. Bake in the pre-heated oven for 35 minutes.
  11. Leave to cool and enjoy!
Image

Homemade Chocolate Chip Scones with Smarties

17 Aug

Homemade Chocolate Chip Scones with Smarties

This wonderful looking scones picture has been sent to us from one of our followers! A big thank you from Bee’s Bakery!

These scones were prepared using our homemade scones recipe, Simply add about 125g of chocolate chips and a handful of Cadbury’s smarties to the recipe after the butter is cut or rubbed into the mixture. Once baked these scones are transformed into a yummy desert that is fun and delicious!

Don’t forget to send us your photos and recipes. Use our secure upload link on our website http://beesbakery.info/contactus.html.

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Bee’s Homemade Scones

12 Aug

These traditional homemade scones make an ideal desert that can be adapted to any taste by an assortment of toppings. Whether you add chocolate chips to the recipe or just compliment with homemade jam, these mouth watering scones will make any cup of tea a real treat!

plainscones

Ingredients you will need…

3 cups of all-purpose Flour

1/2 cup of White Sugar

5 teaspoons of Baking Powder

1/2 teaspoon of Salt

3/4 cup of Butter

1 Egg, beaten

1 cup Milk

How to make…

  1. Preheat oven to 400F/200C. Lightly grease a baking sheet.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
  3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
  4. Bake for approximately 15 minutes in the preheated oven, or until golden brown.
  5. Leave to cool and enjoy!

Bee’s Homemade Chocolate Covered Flapjacks with banana, walnut and honey

29 Jul

Bee’s homemade chocolate covered flapjacks are infused with banana, walnut and honey. These wonderful homemade bakes are the perfect indulgent snack for any time of the day. Why not try out our recipe and send us your photos! We will post our followers pictures in upcoming posts and any feedback is welcomed. Happy baking!

chocolatewalnutflapjackIngredients you will need…

4 oz / 100g of Butter

4 oz / 100g of Brown Sugar

2 tbsp of Golden Syrup

2 tbsp of Honey

½ tsp of Salt

7 oz / 175g of Porridge Oats

2 mashed very ripe Bananas

4 oz / 100g of Chopped Walnuts

7 – 8 oz /200g of milk/dark Chocolate

How to make…

  1. Preheat the oven to gas 5/190c/375F. Grease and line a small square tin, roughly 8 x 8.
  2. Put the butter, golden syrup, honey, sugar, and salt into a microwavable bowl, microwave on full power for 1 minute or until everything has melted (alternatively use a saucepan on a gentle heat). Stir.
  3. To the mixture add the oats, mashed bananas and chopped walnuts. Stir well.
  4. Pour the mixture into the greased tin and bake for around 25 – 30 minutes, it should still feel slightly soft when pressed.
  5. When the flapjack is cooked set it aside to cool.       Meanwhile melt the chocolate in either in the microwave or in a bowl above a pan of simmering water.
  6. Pour the melted chocolate over the cooled flapjack and leave everything to cool, ideally overnight. Do not remove it from the tin while it is still hot as it will fall to pieces.
  7. When cooled cut into squares and enjoy!
Image

Madeira Cake

9 Jul

Madeira Cake

This great photo was sent to Bee’s Bakery from one of our fans! Thank you so much for sending us your photos, this wonderful cake looks amazing.

This cake was created using 6 Eggs and 2 Egg Yokes instead of the original 8 Eggs. This gives the Madeira Cake a better colour and consistency making it a ‘melt in the mouth’ delicious treat.

We love receiving fans photos, keep sending us your photos and we will post them under the category ‘Photos from you’.

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Bee’s Homemade Plain Madeira Cake

8 Jul

This easy recipe is perfect for those who like to customise the cake with icing and change it up depending on the occasion. This cake is a delight to make, why not share your creations?

madeiracake

This is a big cake that can be cut to size, if you feel you need a smaller cake just half the quantities or check out our kitchen cheat sheet.

Ingredients you will need…

For the cake

450g of Unsalted Butter

450g of Caster Sugar

8 Eggs

2tsp of Vanilla Essence

450g of Self-Raising Flour

For the icing (optional)

250g of Unsalted Butter

500g of Icing Sugar

3  Tablespoons Water

1 teaspoon of Vanilla Essence

How to make the cake…

  1. Beat the butter and caster sugar until pale and fluffy.
  2. Add 8 eggs, one at a time, and 2 teaspoons of good-quality vanilla essence, then fold in the self-raising flour.
  3. Pour into two lined, (8 x 4-inch) loaf pans and bake at 150C for about 40 minutes, until the sponge springs back from a touch.  Cool and enjoy. You can also add butter-cream frosting.

How to make the frosting…

  1. Simply cream together the butter and icing sugar, add the water and essence.
  2. For a chocolate cake replace 10% of the flour with cocoa and for chocolate butter-cream, simply omit the vanilla essence and add 100g of melted, good-quality dark chocolate.
  3. For added citrus zest, you can also ring the changes by adding the zest of a lemon or orange per 100g sugar.
  4. Serve and enjoy!
 

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Bee’s Homemade Butterfly Cakes

6 Jul

These wonderful cakes are perfect for this time of year. They are fresh and light and provide a beautiful center piece for any table. Why not try our recipe and let us know how you got on? Send us your comments and any recipes or tips you would like us to publish.

Image,

Ingredients you will need…

175g (6 oz) of self-raising Flour

A pinch of salt

110g (4 oz) of soft Margarine

110g (4 oz) of Caster Sugar

2 large Eggs

1 tsp Vanilla Essence

Strawberry Jam / Raspberry Jam / Blackberry Jam

Whipped cream

Paper Baking Cases

How to make…

Preheat the oven to 190ºC/375ºF/Gas5.

  1. Combine the flour, salt, margarine, caster sugar, eggs and vanilla essence together in a bowl and beat until absolutely smooth for about 1 – 2 minutes.
  2. Then using a spoon, drop an equal quantity of the mixture into the paper cases and place the cases on a baking tray.
  3. Bake on the shelf just above the centre of the oven for approximately 15 – 20 minutes or until the cakes are well risen and golden.  Then remove them to a wire rack and leave to cool.
  4. When they’re cool, take a sharp knife and cut the top of each about ½ inch (1 cm) from the edge of the cake. Cut each top in half and set aside.
  5. Fill the cavity of each cake with about a tablespoon of fresh whipped cream and a teaspoon of jam, then sit the two top pieces of cake on top like butterfly wings.
  6. Serve and enjoy!

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Homemade Rhubarb Tart

28 Jun

Rhubarb season is in full swing and now is as good a time as any to share our Homemade Rhubarb Tart recipe. So roll up your sleeves and get the rolling pin out and tell us what you think of our homemade tart. Why not share your own creation we are happy to post any recipe you send in!

320x200rhubarbtart

Ingredients you will need…

225g/8oz of Cream Plain Flour

125g/4oz of Margarine

¼ pint/150ml of cold Water

400g of Fresh Rhubarb

Sugar to sweeten Rhubarb

Milk to glaze Pastry

How to make…

  1. Preheat the oven to 400F (200C / Gas6).
  2. Sieve flour into a bowl.
  3. Grate hard margarine into the flour. You may need a little flour on your fingers for this. Then using a knife or fingers grate margarine in the flour it should resemble breadcrumbs.
  4. Add water and mix to a soft dough with the knife or fingers and turn out onto a lightly floured board and knead lightly.
  5. If you wish to let your dough rest, refrigerate for roughly 1 hour, this step is optional.
  6. Roll out half the pastry onto an oven proof plate and trim the sides using a knife. Then dampen the edges of the pastry with cold water. This will help the top seal.
  7. Prepare the Rhubarb: Rhubarb leaves are poisonous and must be cut off the Rhubarb stalks and disposed of away from any leaf eating mammals. Wash stalks thoroughly and chop into Inch size pieces.
  8. Arrange the rhubarb on the pastry and sprinkle with plenty of sugar to sweeten.
  9. Roll the remaining pastry out and cover the rhubarb, trimming the edges again with a knife. Press down the edges of the top so it sticks to the bottom pastry and seals the edges.
  10. Use a fork to make small holes over the top to allow steam to escape. Glaze with milk to get a homemade golden colour.
  11. Bake in the pre-heated oven for 35 minutes.
  12. Leave to cool and enjoy!

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