Cinnamon Cranberries bread

As mentioned in my previous post, am trying to finish up as much bal ingredients as fast as I can be4 d big move. Thus, I modified this recipe a bit to include whatever I can ‘throw’ in.
End result - very tall & soft loaf with only a slight tangy lemon after-taste.

• 1 cup low-fat milk
• 3 tbsp unsalted butter
• 3 cups bread flour
• 4 tbsp sugar
• 1½ tsp salt
• 2 tsp ground cinnamon
• 2½ tsp yeast
• ½ cup dried cranberries
• Grated zest of 1 lemon

Put all ingredients into d ABM according to made. Select basic with light crust setting & start.

Blueberry Lemon Coffee Cake

Was just browsing ard d web when I chanced upon Kevin’s blog & drawn by some of his bakes. I was very interested in 1 of his BF recipe – Blueberry & Lemon Coffee cake. However, with 2 toddlers ard, am not sure if coffee cake is d right thing for them until I found out that a coffee cake does not necessarily have coffee! D name mainly suggest serving d cake with coffee! Great, since tomorrow is Sunday, I decided to give this recipe a try.
It’s really a very simple cake. However, hubby & MIL prefer me to reduce d amt of sugar so I decided to omit d toppings. Also, as mentioned in my past few bakes, I believed weather temp plays a part in d batter so instead of adding all d milk at 1 go, I pour it in part by part & stop when I feel that d batter is wet enough. So there will be some slight diff betw my ingredients as compared to d originator – Kevin’s.
End result – OMG! It tasted really GOOD! I wld actually considered this a success bake even though it’s flatter as compared against Kevin’s cake given d fact I actually used a smaller pan (8’x8’). I really love it! MIL commented that she can tasted very strong lemon but hubby brushed that aside & said it’s actually very nicely done, very light & fluffy. ;->

Ingredients:
2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
90g butter (soften)
2/3 cups sugar
2 eggs
100ml milk
1 cup wild blueberries
1 teaspoon grated lemon rind

Directions:
1. Mix flour, baking powder and salt in a bowl.
2. Cream butter & sugar in a bowl.
3. Mix in eggs.
4. Fold d flour mixture & milk into butter/sugar mixture.
5. Fold in blueberries.
6. Pour mixture into a greased 8' x 8' baking pan. Sprinkle grated lemon rind over d top.
7. Bake in a preheated 170C oven for abt 35 mins.
note - Kevin also mentioned this coffee cake freezes well so it can easily be store away in d freezer for another time.

Lemon cream cheese bread

Realised there’s still some cream cheese filling left in d fridge & decided to finish it up tonite for d yogurt bread. Also trying to finish up bal lemon zest & grated cheddar cheese, thus, all these r gg into d bread. At 1st, dough was quite wet so I added 1tbsp bread flour. Then, I realised dough didn’t rise well during d 1st proof in d ABM. 15mins into d 2nd proof phase, again, didn’t raise well. Was thinking of switching off d ABM & giving it more time to proof, but decided against it due to d fact that it’s alrdy 11pm now. So with fingers crossing, I went back to check again when it’s 10mins into baking phase & it has raise very nicely! Phew!

So now it’s tasting time. With so many weird additional, am really not sure how it will turn out. But end result is actually ok. Cant really taste d cream cheese but definitely smell very lemony & d cheddar cheese is a great add-on too.

Ingredients

• 2 cups bread flour
• 1 tbsp brown sugar
• ½tsp salt
• ½tsp yeast
• 100g cream cheese filling
• 60g fresh milk
• 1 large egg
• 30g butter
• 1 lemon zest (optional)
• ¼ cup grated cheddar cheese (optional)

Put all ingredients into ABM in order suggested by manufacturer. Select basic 500g loaf bread cycle & light crust setting.

Orange Cupcakes

Have to leave d hse really early tomorrow morning to attend a local ‘village’ wedding, so went searching for a new recipe to try out for BF-on-d-move. In d end, I decided on another Rachel Allen’s recipe – lemon cupcakes. However, hubby does not want to feed Hayden too much lemon, so I changed lemon to orange instead (even though d required amt is actually quite little). Also omitted d toppings as d whole family (including Hayden) does not enjoy frosting/icing.
End result – a super, SUPER EASY & soft cupcakes with a tiny hint of orange! Great additional to my must-keep recipes list!

Ingredients ()r what I have replace/changed

• 125g Butter, softened
• 125g Caster sugar (brown sugar)
• ½ large Lemon, finely grated zest only (1 orange)
• 2 Eggs, beaten
• 150g plain flour (cake flour)
• ½ tsp Baking powder

Method
1. Preheat oven to 180C (160c). Line muffin cups with paper cases.
2. Whiz all ingredients together in a food processor.
3. Divide mixture between d paper cases & bake ard 10–15 mins, or until risen & golden. When cooked, centre of each cake shld be slightly springy to touch. Remove cakes from oven & put on a wire rack to cool.

Lemon Yoghurt Cake

Got back from groceries shopping & found out that Hayden broke 3 eggs. They r still in their shells but cracks r getting bigger as I unpack. So I search d web for a recipe that requires 3 eggs & found this recipe from BH’s blog.
Cake looks great after I took it out but then on close inspection, I realized d side r badly burned.
So I decided to slice off d bottom/top of d cake to take a closer look of d inside. Turn out ok, only d sides r slightly burned.
Believe it or not, but am sending d slightly burned cake to hubby’s ofc gals for testing. All of my testers commented that they prefer it without d lemon dressing!

Ingredients
(A) Sifted
180g all-purpose flour (I used cake flr)
2 tsp baking powder
½ tsp salt

(B)
200ml plain yogurt
150g sugar
3 extra-large eggs
½ tsp vanilla essence

(C) 120ml vegetable oil

(D) cook till sugar is dissolve & mixture is clear.
65ml freshly squeezed lemon juice
50g sugar

Method

1.Preheat oven to 160C. Grease & line baking pan. (note that I have lower d temp cause my oven burns more easier, & as u can c, it still gets burned)
2.In a bowl, whisk (B) till well blended. Slowly whisk (A) into (B), mix well. Fold in (C), making sure it's all incorporated.
3.Pour batter into pan & bake for abt 50 mins.
4.When cake is done, allow it to cool in pan for 10 mins. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon-sugar mixture over it & allow it to soak in. Cool.