Tag Archives: Sugar

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!
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Bee’s Homemade Fairy Cakes

5 Aug

This simple recipe is perfect for any occasion, each fairy cake can be customised to your individual taste or that of your guests through the addition of ingredients such as chocolate chips and fun yummy icing. This recipe is also perfect to try out substituting egg for dietary requirements or personal taste as mentioned in our previous post.

fairycakes

Ingredients you will need…

175g/6 tablespoons of Self Raising Flour

125g/4 tablespoons of Caster Sugar

125g of Margarine (half a block)

2 Eggs

2 tablespoons of cold Water

How to make…

  1. Ensure oven is fully preheated to 200°C, Gas 6.
  2. Then put bun paper cases into bun tins.
  3. Put the flour, sugar, margarine, eggs or egg substitute and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
  4. Put heaped teaspoons of the mixture into each bun case.
  5. Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
  6. Cool on a wire tray.
  7. Now the fun part. Decorate the fairy cakes as you see fit! We recommend using chocolate spread and covering with sweets or fruit depending on the occasion. Enjoy!

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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!

Bee’s Homemade Chocolate Chocolate Chip Muffins

15 Jul

These indulgent chocolate, chocolate chip muffins are a perfect treat for any time of the year. Whether complimented with tea of coffee or a cold glass of milk these muffins warm the senses and give true meaning to homemade bakes.

chocolatechipmuffins

Ingredients you will need… (makes 1 dozen)

6 (1 ounce) of squares semisweet Chocolate

1/3 cup of unsalted Butter

3/4 cup of Buttermilk

1/2 cup of White Sugar

1 Egg

1 1/2 teaspoons of Vanilla Extract

1 2/3 cups of all-purpose Flour

1 teaspoon of Baking Soda

1/2 teaspoon of Salt

1 cup of mini semi-sweet Chocolate Chips

How to make…

  1. Preheat the oven to 400F/205C. Line 12 muffin cups with papers.
  2. In a small saucepan over low heat, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes.
  3. Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.
  4. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the mini chocolate chips. Spoon the batter into the lined muffin cups.
  5. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack.
  6. Either serve warm or cool these muffins will not disappoint. Enjoy!

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!

Bee’s Soft Chocolate Chip Cookies

20 Jun

‘Perfect for Sharing’

cookies

The ingredients you will need… (makes 1 1/2 dozen)

2 cups of all-purpose Flour

1/2 teaspoon of Baking Soda

1/2 teaspoon of Salt

3/4 cup of unsalted Butter, melted

1 cup packed with Brown Sugar

1/2 cup of white sugar

1 tablespoon of vanilla extract

1 Egg

1 Egg Yolk

2 cups of semisweet Chocolate Chips

How to make…

  1. Preheat the oven to 325F (165 C). Grease cookie sheets or line them with parchment paper.
  2. Sift together the flour, baking soda and salt and set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for approximately 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
  5. Serve and enjoy!

Why not get in touch with us? Your feedback is greatly appreciated!

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Bee’s Homemade Brownies

13 Jun

‘The perfect Brownies for sharing’

brownie

The ingredients you will need…

½ cup of butter

1 cup of white sugar

2 eggs

1 teaspoon of vanilla extract

1/3 cup of unsweetened cocoa powder

½ cup of all purpose flour

¼ teaspoon of salt

¼ teaspoon of baking powder

3 table spoons of butter softened

3 tablespoons of unsweetened cocoa powder

1 tablespoon of honey

1 tablespoon of vanilla extract

1 cup of confectioners’ sugar

How to make

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.
  5. Enjoy!
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