One might be forgiven for thinking that this looks quite remarkable . . . boring and understated . . . plain and un-imposing . . . proof positive that you must never judge a book by it's cover . . . for if you were to . . .



Judge this particular book by it's cover . . . and give it a pass, you'd be missing something quite, quite wonderfully delicious.



For underneath that plain brown wrapper, lies one of the most beautifully moist and delicious banana loaves you could ever want to eat . . . each bite is an explosion of wonderful banana flavour, all moist and rich and buttery . . . and if you have added the toasted nuts (and I highly recommend that you do!) you have the added crunch and extra texture of something decidedly scrummy!



It's delicious sliced when cold, and spread with softened butter. It goes down a real treat, I promise you this. But . . . here's a little secret . . .



Pop some into the toaster, or under the grill, and toast it until it is gilded brown and crunchy on the edges . . . this banana loaf was one of the favourite things that the Mr at the Manor I cooked at loved me to make. He adored it for breakfast and he always wanted me to pop it into the toaster, until the edges got all toasty and crunchy and then I would spread it with butter for him . . . the butter melting into all that golden crunch. Just look at those doubly toasted walnuts . . . oh so yummy . . .



I'm sure he probably misses this loaf, along with my chocolate chip cookies and various other treats I used to bake for him. I would if I couldn't have them anymore . . . but fortunately . . . I can . . . and I do!



*Sour Cream Banana Loaf*
Makes one 9 by 5 inch loaf
Printable Recipe

Deliciously moist with a great banana flavour. I like to add toasted walnuts to mine, but you can add pecans or even chocolate chips.

4 ounces butter at room temperature (1/2 cup)
7 ounces caster sugar (1 cup)
1 tsp pure vanilla
2 large free range eggs, at room temperature
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
2 medium bananas, peeled and mashed
125ml of sour cream (1/2 cup)
Optional:
2 ounces chopped toasted walnuts or pecans (1/2 cup)
or
3 ounces chocolate chips (1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.

Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts if using. Spoon into the prepared pan and smooth over the top.

Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the centre comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely before cutting. Wrap airtight to store.

Note: This is lovely served at room temperature, sliced and spread with butter. Or, toast it in a toaster until the edges get crisp and golden and serve it hot and spread with butter. Delicious!

I wish I had a pound for every time I have made these tasty cookies. I think I'd be a millionaire! A happy millionaire too, filled up with scrummy cookies!



They are so uncomplicated and easy to make. Most simple cookies are quite easy to make actually, usually following the same pattern . . . cream the sugar and fats, beat in the eggs, and any flavourings, and then stir in the flour and leavenings. Then you either roll them out and cut with cutters, or drop them onto baking sheets and bake.



These only vary slightly in that you shape them into logs, wrap and then chill. Then you simply slice and bake as many as you want to serve up fresh. The recipe does make a lot, but then again . . . the logs freeze really well too, so you will always have a log of fresh cookies ready to bake at a moment's notice. (Simply take out about an hour before you want to slice and bake them!)



This delicious recipe has all the nutritional homey goodness of regular oats, combined with your choice of flavours.



You can cater to your own family's particular tastes and whims. Here today I have chosen to use chopped walnuts, coconut, chopped apricots and dried cranberries. But feel free to use whatever strikes your fancy.



Dried cherries and white chocolate chips are awfully good as well!

Buttery and crisp . . . and moreishly scrummy. In short . . . the perfect Oatmeal Cookie!



*Slice and Bake Oatmeal Cookies*
Makes 4 dozen
Printable Recipe

Delicious and easy to make. Buttery and scrummy. You don't have to bake them all at once. Make up the logs, wrap well, and then freeze them. All you have to do then is just pull out one log at a time when you want a dozen fresh cookies!

8 ounces butter (1 cup)
8 ounces soft light brown sugar (1 cup packed)
7 ounces white sugar (1 cup)
2 large free range eggs, beaten
1 tsp vanilla
1 tsp salt
7 ounces regular oats (3 cups)
7.6 ounces plain flour (1 1/2 cups)
1 tsp baking soda

Optional:
1 cup of any of the following: flaked coconut, sultanas, chopped nuts,
chopped apricots, currants, dried cranberries, chocolate chips

Cream together the butter and sugars until light and creamy. Beat in the eggs, a bit at a time, along with the vanilla. Whisk together the flour and soda. Stir into the creamed mixture. Stir in the oats and any extras you wish to use. Shape into 4 logs, about 2 inches in diameter and 6 inches long. Wrap well and chill in the refrigerator until quite solid. (You may freeze at this point as well. I pop the well wrapped rolls into a plastic freezer container with a lid, cover and then freeze.)

When you are ready to bake, preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease several baking sheets. Cut the chilled rolls into 1/4 inch thick slices. Place about 2 inches apart on the baking sheets.

Bake for 10 to 12 minutes until golden brown. They will be softer at 10 minutes, and crisper at 12. It all depends on how you like them. We like them crisp.

Let sit on the baking sheets for several minutes before scooping off and onto wire racks to cool completely. Store in a tightly covered container.

I wanted to make something really special for Todd and some of our friends to help celebrate Valentines Day. I thought about chocolates, but then I decided that I would make some delicious cupcakes instead.



I was probably more than influenced by this lovely little cupcake stand I found at Lakeland . . . and the cute little pink gingham cupcake liners didn't hurt either . . . and then . . .



I saw these really pretty little pink sugar flowers . . . they were just the ticket to help decorate the tops of the cakes . . . along with some edible glitter and pink sprinkles. I just could not resist. I know . . . I'm incorrigible!



This is my favourite cupcake recipe. They always turn out moist and delicious, and are perfect for people who are not all that fond of chocolate cakes . . . people like my Todd.



Myself, I'll eat any cake . . . chocolate . . . vanilla . . . fruit . . . big, small . . . if it's cake I am there.

I'm such a glutton, albeit a loveable one. Lucky for my friends, I'm also a generous one!



*Vanilla Buttermilk Cupcakes with a Framboise Glaze*
Makes one dozen
Printable Recipe

Moist, buttery and delicious! I like to use a combination of vanilla and lemon extracts here to really bring out the vanilla flavour. The glaze is really a nice touch.

5.7 ounces of plain flour (1 1/3 cups)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
7 ounces granulated sugar (1 cup)
2 ounces butter, room temperature (1/4 cup)
1 large free range egg
1 teaspoon vanilla
¼ tsp lemon extract
4 fluid ounces buttermilk (1/2 cup)

For the glaze:
8 ounces icing sugar (2 cups)
2 TBS Framboise
sprinkles and flowers to decorate, edible glitter, etc.

Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 cup muffin tin with decorative paper liners.

Whisk together flour, baking soda, baking powder and salt in a bowl. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar together until creamy and light. Beat in the egg and the vanilla and lemon extracts until mixture is smooth.
Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the remainder of the flour and stir until all ingredients are well combined.

Divide batter evenly anongst the muffin cups.

Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean
.
Let cupcakes cool for 10 minutes and then remove from the muffin pan to a wire rack to finish cooling. Cool completely before frosting.

Whisk together the icing sugar and framboise and enough water (if needed) to make a thin spoonable glaze. Spoon over the tops of the cooled cakes. Sprinkle with edible glitter or sprinkles and decorate with flowers as desired. Store in an airtight container.

Chelsea Buns are Britain's answer to the North American cinnamon rolls. Made in a similar manner . . . but filled with butter, currants, chopped peel and mixed spice, (a mixture of sweet baking spices such as cinnamon, nutmeg,ginger, coriander and allspice.)



I have seen them with candied cherries added as well, but we prefer ours without. I've also seen them glazed with an icing sugar glaze, but . . . once again, we prefer ours much more simple than that.



These tasty buns were first created in a bakery in the Chelsea area of London, known as the Bun House back in the 18th century. Known to have been favoured by the Hanoverian Royalty (The German branch of the Royal family which preceeded the Windsors which sit on the throne today.) the Bun House has long since been torn down . . . pity that . . .



I have always shied away from making my own yeast breads. I just don't have the oomph or patience for all that kneading, but with the luxury of having a bread machine, that is not a problem these days!



While I would not place these in the same category of deliciousness as a homemade cinnamon bun . . . they are definitely not to be sneered at, and they did go down rather exceedingly well warm from the oven and smeared with some butter, along with a nice fresh cup of hot chocolate.



Next time I will add more fruit and butter in the middles though. . . coz I like lots of fruit in my buns . . . oh, umm . . . and lots of butter too. I was rather fond of the sugar nibs though, so they're staying put . . .



*Bread Machine Chelsea Buns*
Makes 18
Printable Recipe

Sometimes topped with an icing sugar glaze, we prefer ours with a plain sugar glaze. Made easy by using the bread machine for the dough part of the process.

1 tsp easybake yeast
16 ounces strong white bread flour (3 7/8 cup)
1 tsp fine sea salt
1 ounce butter, cut into small bits (1/8 cup)
2 eggs, beaten
200ml of milk (7 fluid ounces)
3 ounces currants (about 3/4 cup)
2 TBS finely chopped mixed peel
1 3/4 ounce soft light brown sugar (scant 1/4 cup)
1 tsp ground mixed spice (see recipe in right hand column)
melted butter
Glaze:
1 TBS caster sugar
1 TBS milk
crushed sugar cubes

Put the first six ingredients into the pan in your bread maker according to the instructions for your particular machine. Select the white dough setting, Press start.

When the program has finished, turn the dough out onto a lightly floured surgace. Knead lightly, knocking out the air, until smooth. Keeping the countertop lightly floured, roll ou tthe dough to a roughly 22 inch by 9 inch rectangle. Mix the peel with the currants, sugar and spice. Brush the dough with melted butter and then sprinkle with the currant mixture. Roll up from the long side into a swiss roll shape. Cut into 18 equal pieces with a very sharp knife. Arrange, cut side down in two lightly buttered 7 inch square pans. Cover with buttered cling film and leave to rise until the rolls are touching and the dough feels springy.

Preheat the oven to 200*C/400*F/ gas mark 6. Remove the cling film from the rolls. Bake in the heated oven for 15 to 20 mimutes, until golden brown and cooked through.

Make the glaze by heating the milk and sugar together until the sugar dissolves. Brush the tops of the cooked rolls with this mixture and sprinkle with crushed sugar cubes. Remove to a wire rack to cool. Gently tear the buns apart to serve. We like them warm.

My grandmother always made fabulous doughnuts. They were not yeast doughnuts, but the cake type of doughnuts . . .



with a tender crumb and flavoured with freshly grated nutmeg. I remember them being so fat that the hole in the middle was always almost swollen shut, just like a big fat belly button . . .



Oh my but they were so very good. Served up warm with a nice tall glass of cold milk.



I can remember her standing there in her kitchen,in front of the old white enameled wood stove, wearing her flowered calico pinnie and cooking them in an old black iron kettle . . . . dropping them in and then turning them with a long handled fork.



She always shook the warm doughnuts afterwards in cinnamon sugar, in a brown paper bag . . . carefully saved and repurposed from a trip to the local grocery shop.

The paper would absorb any grease and the gentle shaking helped to coat them just perfectly in the sugar . . . I can still remember that beautiful smell . . . woodsmoke, hot brown paper, cinnamon, nutmeg, and . . . my gran.



We'd sit there afterwards, our mouths dusted with sweet cinnamon sugar, lips smacking with pleasure . . . each of us enjoying the soft and delicously, tenderly tasty results of her loving ministrations . . .



There would not be a lot of talk . . . but then . . . the happily satisfied smiles on our faces and the contented little mmmm's said it all. We did not need words . . .

Grandma's, doughnuts and Sunday afternoons . . . they are like the holy trinity of the heavenly home of a happy childhood . . .



*Grandma's Doughnuts*
Makes about 18
Printable Recipe

Easier to make and more cakelike than yeast doughnuts, these are great served fresh and warm with a nice tall glass of cold milk!

4 ounces milk (1/2 cup)
2 1/2 ounces granulated sugar (1/2 cup)
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1 large free range egg, beaten
1 TBS butter, melted
7 1/2 ounces flour (1 3/4 cup)
Vegetable shortening or oil for frying
icing sugar or cinnamon sugar to dust when done

Whisk together the milk, sugar, baking powder, nutmeg, salt, egg and butter in a large bowl. Add the flour gradually, using just enough to make a dough that is soft, yet firm enough to handle. Cover and refrigerate for one hour. Turn out onto a lightly floured surface. Knead for a couple of turns. Roll out 1/2 inch thick and cut into 3 inch rounds, removing the centres. (You can also fry these!) Let rest for about 5 minutes while you heat the oil or shortening.

Using a heavy skillet, heat the oil or shortening (about 4 inches deep) to 182*C/360*F. Carefully drop in doughnuts a few at a time, frying until nicely browned on one side before turning to brown the other side. (Turn carefully using a long handled fork or a pair of tongs) Once they are brown all over drain well on paper towels and then dust with sugar. Serve warm or at room temperature.

Sometimes you want a cake that is beautiful and dainty . . . womanly, feminine, and perfect for celebrating those special occasions in a gal's life.



Things like sweetheart celebrations, birthdays, new babies, and springtime weddings to come . . .



Or perhaps something as simple and special as sharing friendship, or being sisters, finding fairies, enjoying tea parties or kindred spirits . . .



A cake that is light and delicately flavoured . . . and yet moreishly, scrummily yummy at the same time.



This cake fits the bill on all counts . . . moist and buttery . . . scented and flavoured with just the merest hint of cardamom and white chocolate . . . sweetly spiced and fragrant . . . yet rich.



Filled with a beautifully flavoured and scented rosewater and white chocolate ganache . . . think turkish delight here . . . very reminiscent of that scrummy flavour, but mixed with sweet white chocolate and cream . . .



Then the whole beautifully feminine creation is blanketed in a sweet coat of a milky white glaze . . . and then sprinkled with delicate pink sprinkles . . .



or you could use rose petals, lightly frosted with a hint of sugar. They would be quite, quite pretty too.



The three together at once very beautiful and oh-so-temptingly deliciously moreish.



Don't be impatient like me though . . . do let it set up before cutting into it . . . oh, I am such a naughty girl . . . but in a very good way. ☺



*White Chocolate and Cardamom Cake*
Makes one 9 inch cake
Printable Recipe

Delicately flavoured white chocolate caked filled with a scrummy rosewater and white chocolate ganache. Yummo!

130g unsalted butter, softened, plus more
to butter pan (1/2 cup)
3/4 tsp ground cardamom
170g pf self raising flour (1 1/3 cups)
100g of white chocolate, finely chopped (3 1/2 ounces)
130g white caster sugar ( scant 2/3 cup)
2 large free range eggs, beaten
1 tsp vanilla

For the ganache:
100g of white chocolate, chopped (3 1/2 ounces)
100ml of double cream (1/3 cup)
2 tsp rosewater

For the glace icing:
150g of icing sugar, sifted (approx 1 1/4 cups)
milk

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a deep 9 inch cake tin and line the bottom with baking paper. Set aside.

Melt the white chocolate in a bowl set over simmering water. Don't let the bottom of the bowl touch the water. Set aside.

Place the butter and sugar for the cake in a bowl. Cream together until light and fluffy. Whisk in the eggs, one at a time, along with the vanilla. Whisk in the flour and cardamom. Stir in the chocolate, mixing all together well. Spread into the prepared pan. Bake in the heated oven for 25 to 30 minutes, or until a toothpick inserted in the centr4e comes out clean. Allow to cool in the pan for a few minutes, then turn out onto a wire rack to finish cooling, removing the paper. Leave until completely cold.

Place the chocolate for the ganache in a bowl Bring the cream and rosewater to the boil. Pour the boiling cream over the chocolate. Let it sit for a few minutes, then gently whisk until the chocolate melts and the mixture is smooth. Let cool, then chill in the fridge for about 15 to 20 minutes. Whisk until it thickens.

Carefully split the cake into two layers. Place the top of the cake, cut side up on a plate. Spread with the white chocolate ganache. Top with the bottom of the cake, baked side up. over top of the ganache.

Whisk together the icing sugar with enough milk to give you a pourable glace frosting. (It should be thick enough to coat the back of a spoon, but runny enough to pour) Pour this over the cake, allowing it to drizzle down the sides. Allow to set before cutting into slices to serve.

If you are looking for a tasty treat to make for the kiddies (both big and small) for a special Valentines tea, or even just because . . . look no further.



These tasty little tarts are quick to make and oh-so-tasty!



Using only three ingredients . . . ready made shortcrust pastry, jam and marshmallows . . . they are very easily made and very impressive. Well, I think they are at any rate!



You can use whatever kind of jam you wish. I used blackberry, apricot and raspberry . . . but you can use whatever you have on hand. Strawberry is really nice, as is blueberry.



They are just perfect for an impromptu Tea party! Or an afterschool treat! Or for that Valentine's Classroom Party Treat!



Don't be tempted to overfill them . . . the jam really bubbles up and you will end up with a bit of a mess on your hands and or in your oven. Just a dab will do you!

Crisp buttery pastry, filled with fruity sweet jam and topped with a light little puff of marshmallow. What a delightful treat!



*Spiffy Jam Tarts*
Makes 12
Printable Recipe

Quick to make, versatile and oh so scrummy. Everyone loves these!

1/2 package of all butter short crust pastry
12 tsp of jam (any variety, raspberry, apricot, strawberry, etc.)
6 large marshmallows, cut in half with a pair of scissors

Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a bun tin.

Pinch off walnut sized pieces of the pastry and press them into the bun tin to line each indentation. Fill with 1 tsp of jam. Do not be temped to overfil as it will bubble over and you'll have a hard time getting them out. Bake for 10 to 12 minutes, until the pastry is browned and the jam bubbling. Top each tart with one half of a marshmallow and return to the oven for about 3 to 5 minutes, until the marshmallow has begun to soften and lightly brown.

Remove from the oven and from the pan to a wire rack to cool completely before eating. Do not be tempted to eat when still warm, as the jam is very hot and will burn.