German Chocolate Brownies

 

Ingredients: (German Chocolate Brownies)

1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1 (16 oz.) container coconut pecan frosting

 

Directions: (German Chocolate Brownies)

Preheat oven to 350° F. Grease 8-inch-square baking pan.
Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Spread frosting over brownies. Cut into bars.

Dairy-free apple muffins

Dairy-free apple muffins

Ingredients: (Dairy-free apple muffins)

 

150 g dairy-free margarine, (suitable for baking)

125 g golden caster sugar

1 large free-range egg

100 g self-raising flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

125 g ground almonds

100 g hazelnuts

1 eating apple

1 teaspoon vanilla extract


Instructions: (Dairy-free apple muffins)

 

 

Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.
Beat the margarine and sugar in a large bowl until pale and fluffy. Beat the egg in another bowl, then stir it into the margarine mixture. Sieve in the flour, baking powder and cinnamon, then fold through (don’t mix too much at this stage). Stir in the ground almonds.
Roughly chop the hazelnuts, then halve, core and chop the apple into rough 1cm chunks. Add the apple to the bowl along with half the hazelnuts and the vanilla extract, then stir briefly to combine.
Divide the mixture between the paper cases and sprinkle over the remaining hazelnuts. Place on the middle shelf of the hot oven for around 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool completely on a wire rack, then tuck in.

Rhubarb compote with vanilla crème fraîche & pancakes

 

 

Ingredients: (Rhubarb compote with vanilla crème fraîche & pancakes)

450g rhubarb, cut into 4cm pieces
85g caster sugar
3 tbsp honey
finely grated zest and juice 1 lemon
2 vanilla pods
pieces stem ginger, cut into thin shards

For the vanilla creme fraiche

1 tsp icing sugar
200ml crème fraîche

For the pancakes

pancake – see ‘Goes well with’ below

Directions: (Rhubarb compote with vanilla crème fraîche & pancakes)

  1. Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
  2. Serve with our easiest ever pancakes. For recipe see ‘Goes well with’ above.

American-style pineapple & banana pancakes

 

 

Ingredients: (American-style pineapple & banana pancakes)

100g/4oz fresh or drained canned pineapple
1 banana, sliced
100g self-raising flour
1 tsp baking powder
1 tsp cinnamon
3 tbsp light muscovado sugar
1 egg
100ml milk
sunflower oil, for frying
Greek yogurt and maple syrup, to serve

Directions: (American-style pineapple & banana pancakes)

  1. Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
  2. Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
  3. Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
  4. Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over

American-style pancakes with vanilla berry compote

 

 

Ingredients: (American-style pancakes with vanilla berry compote)

For the compote

500g frozen mixed summer fruits
100g caster sugar
1 tsp vanilla extract

For the pancakes

250ml full-fat milk
2 eggs
4 tbsp sunflower oil, plus extra for frying
175g plain flour
4 tsp baking powder
1 tbsp caster sugar

Directions: (American-style pancakes with vanilla berry compote)

  1. To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.
  2. Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
  3. Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
  4. Serve warm pancakes topped with warm or room temperature compote.

Recipe for Russian pancakes

Ingredients:(Recipe for Russian pancakes)

300 g (=2,5 cups) wheat flour
500 ml (=2 cups) milk (warm)
25 g (=1 oz) yeast
25 g (=1 oz) butter
100 ml (=1/2 cup) cream
2 eggs
2 tsp sugar
1 tsp salt
frying oil

Directions:(Recipe for Russian pancakes)

Traditionally the dough for bliny should be made 5-6 hours before cooking. The real dough for bliny should consist of equal parts of flour and liquid. “Liquid” is not only milk, but also butter, eggs, cream and yeast. It is also important to make sure that:

  1. the yeast is very fresh (and do not take too much yeast!)
  2. the dough is very smooth and there are no lumps
  3. beaten egg whites are poured into the cream (and not vice versa!). This makes the pancakes especially tender.

Green Onion Pancakes

Ingredients:(Green Onion Pancakes)

1 large egg
2 teaspoons sesame oil
8 egg roll wraps
4 teaspoons sesame seeds
1 cup finely chopped green onion (, white and green parts)
2 tablespoons peanut oil or 2 tablespoons vegetable oil
soy sauce, to taste

Directions:(Green Onion Pancakes)

Beat the egg and sesame oil together.
Brush one side of one egg roll wrapper with the egg mixture.
Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
Repeat for other 3 pancakes.
Heat 1 tbsp oil on medium high heat.
Fry each side of each pancake for about 2 minutes til golden brown.
Add more heat as necessary
Cut each into 6 pieces.
Can serve with soy sauce.

Pancakes filled with walnuts and cream (katayef)

 Ingredients:(Pancakes filled with walnuts and cream (katayef))

300 g(2 cups) self-raising flour
½ cup fine semolina (see Note)
55 g(¼ cup) white sugar
1 tsp dried yeast
1 tsp baking powder
¼ tsp salt
60 gun salted butter
¼ cup pistachios, chopped
[Cream filling]
185 ml(¾ cups) milk
125 ml(½ cup) thickened cream
1½ tbsp corn flour
1½ tbsp plain flour
1½ tbsp caster sugar
[Walnut filling]
150 g walnuts, finely chopped
55 g (¼ cup) caster sugar
2-3 tsp rosewater (see Note)
[Syrup]
220 g(2 cups) white sugar
1 tbsp lemon juice
2 tsp rosewater (see Note)

Directions:(Pancakes filled with walnuts and cream (katayef))

For the pancakes, place the flour, semolina, sugar, yeast, baking powder, salt and 435 ml (1¾ cups) warm water in a large bowl and whisk until smooth. Cover with plastic wrap and set aside for 2 hours at room temperature until mixture is aerated and bubbly.
Meanwhile, for the syrup, combine the sugar and 250 ml (1 cup) water in a saucepan and bring to the boil. Add the lemon juice, reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the rosewater. Set aside to cool and refrigerate until ready to use.
For the cream filling, combine all the ingredients in a saucepan and whisk to combine. Place over medium heat and cook, whisking constantly, for 2–3 minutes until thickened. Transfer to a bowl and refrigerate until chilled.
For the walnut filling place all the ingredients in a bowl and mix until combined, set aside.
Add 60 ml (¼ cup) water to the pancake batter and mix until incorporated. Heat a non-stick, heavy-based frying pan over medium heat and grease lightly with butter. Pour 2 tablespoons of batter into the pan and cook for 2 minutes until the top is just dry (do not turn). Remove from the pan and allow to cool for 2 minutes. Place 1 teaspoon of either filling in the center of the pancake and fold in half then press the edges together to seal. Repeat with remaining butter, pancakes and filling.
To serve, arrange the pancakes on a serving platter, drizzle with syrup and top with pistachios.

Basic Crepes

Ingredients:(Basic Crepes)

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Directions:(Basic Crepes)

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.