Instant Pot Bites

The Basic recipe.  ½ quantity does one egg bite mould 1 oz size.

2 moulds                                                   1 mould

⅓ cup / 65g             sugar                         32g
⅓ cup / 75g            melted butter           38g
½ cup/ 125 ml       milk                            60ml
1 tsp                        baking powder        ½ tsp
1 cup /125g            plain flour                62g
¼ tsp                       salt                            1/8 tsp

 

Chocolate bites with a few cherries so you can get an idea of size. You can also put a stoned fresh cherry in the middle of the batter if you like.

For Chocolate Bites
Add 1 tbsp / 1½ tsp cocoa powder and a few drops of vanilla extract or orange extract.
You can also add 1 tbsp of choc chips if you wish.  You can use white or brown sugar for this.
For Cinnamon Bites
Use brown sugar rather than white and add 1 tsp / ½ tsp of cinnamon

For strawberry bites
Use white sugar
a couple of drops of orange extract and vanilla extract
50g of strawberries chopped into small pieces

INSTRUCTIONS

Spray your mould[s] with quick release spray and dust with a little extra flour. This will stop the bites from sticking

In a medium mixing bowl whisk together the brown sugar, melted butter, flavourings and milk. Then stir in the baking powder, flour and salt [ and cocoa powder if using] until no white streaks remain.
Spoon the batter into each mould. They should be about ¾ full. Cover your egg bite mould with foil.

Pour 1 cup of boiling water into the bottom of your Instant Pot. Place the egg bites mold on top of a trivet and use a sling to lower onto the trivet.

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes on high pressure. When time is up let the pot sit for 10 minutes and then move the valve to venting.

Remove the lid and pull out the mould. Remove the foil. Place a plate on top of the egg molds. Then flip over the plate and the moulds so that the bites pop out on top of the plate. Gently push your thumb into silicone mould to pop out the bites.
Coating for Cinnamon bites

¼ cup white sugar
1 tsp cinnamon

In a bowl or on a plate stir the white sugar and cinnamon together. Roll each of the bites in the mixture to coat.

Runzas or Bierocks

These are a staple in Nebraska where they are called Runzas. They’re almost identical to the German Bierock but are usually made in a log shape rather than a roll. Filled with minced beef, onion and cabbage and sometimes cheese as well they’re very adaptable. You can experiment with your own fillings.

 

 

Makes 8

Dough
1 cup / 250ml Milk – warmed to just warm to the finger.
2 Tbsp White Sugar
2 ¼ tsp active dry yeast (1 package)
3 cup / 675g unbleached plain flour [or white bread flour]
2 Tbsp / 1oz salted butter, melted and cooled
2 eggs, beaten
1 tsp salt

Filling
½ lb Minced beef
1 onion, diced
2 cups shredded cabbage
¼ tsp salt
¼ to ½ tsp ground black pepper
¼ tsp white pepper
1 maggi beef stock cube or half an oxo cube
2 cloves of garlic
2 tsp of worcestershire sauce
2 tsp balsemic vinegar

Optional extras
1/2 cup finely chopped celery
1 medium carrot, finely diced.
Grated cheddar cheese – about a heaped tablespoon per roll

To finish
1 Tbsp milk for glazing. Or beaten egg if you prefer.
Making the Dough

In a large mixing bowl, mix milk and sugar to dissolve the sugar. Sprinkle yeast over the milk mixture and let stand for 5-10 minutes, until the yeast starts to foam.
Whisk mixture to combine and whisk in 2 c of flour.
Add melted butter, egg and salt. Whisk to incorporate.
Stir in remaining flour ¼ c at a time until the dough comes together. Turn dough onto your counter and knead, 10-15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.)
Shape dough into a round; place it in a greased bowl, turning to coat the dough. Cover loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.

Making the Filling
While the dough rises, make your filling. You can also make this ahead of time. In a large non-stick frying pan, brown meat over medium high until mostly cooked, 5-7 min.
Drain as much of the grease from the pan as you can . Return the pan to the heat and add onions [and celery and carrot if using]. Cook until they begin to soften. Add the garlic, worcestershire sauce and balsemic.
Add cabbage and stock cube and cook for about 10 minutes, or until cabbage is tender.
Remove filling from heat and check seasoning.

You can also cook the filling in a slow cooker if you prefer. Remember to drain it when it is cooked as liquid won’t evaporate the same as it would on the stovetop.

Assembling them.
Knock back the risen dough and turn onto your work surface.
Divide dough into 8 balls (roughly 3 oz each). Roll out into an oval about 5 inches across by 8 long. Or a 6 inch circle depending on what shape you want.
If you are using cheese then place a couple of tablespoons onto each oval or a single tablespoon worth onto the rounds. Spoon 1 to 2 large tablespoons of filling onto the center but make sure to leave the edges clear. The exact amount will depend on how large your’ve rolled out your dough. Bring the edges together and pinch them to seal the dough. Continue until all the dough and filling has been used.
Place them seam side down on a greased baking sheet and let rise, covered 30-45 min, until roughly 1.5x their original size.
During this time preheat your oven to 190C / 375F.
Brush them lightly with milk or egg and bake for 20-25 min, until golden brown and hollow sounding when tapped.
Remove from oven and let cook on a wire rack.
Notes
These rolls freeze well after baking. They will take about 4 hours to defrost. Warm them in the microwave for 1-2 minutes in 30 second increments to heat through.

Variaions.
Sweet version.
You can make a sweet version of these, if you are doing so then double the amount of sugar in the dough.  I also add some vanilla bean paste.

Apple – use chopped cooked eating apples  and a little sugar and cinnamon. Eating apples don’t go as soggy as cooking apples so are better for this.
Jam. Add a tablespoon or so of whatever jam you like and then shape into balls.

The sweet versions are better made a little smaller and made as rounds rather than as longer rolls. The dough should make about a dozen of these.

You can also use this dough to make cinnamon rolls. The dough needs to be rolled out in long narrow strips then spread with a cinnamon, sugar and butter paste, then rolled up from the narrow end. Seal the ends and then stand on one end and squash into a round.

filling
100 g soft butter
100 g sugar [demerara]
2 tbsp cinnamon

Thomas’s Banana Bread

This recipe was given to me by a friend and it’s rather super. You can leave the chocolate chips out if you prefer a healthier version.

 

 

½ cup / 4 oz / 115g – butter, softened
2 eggs
1 cup mashed bananas [about 3 small]
1 tsp vanilla
1 tsp choc extract
½ c sour milk ( add 1 Tsp vinegar or lemon to regular milk **)
1 tsp baking soda [bicarbonate of soda] in milk ( be careful, it can spill over)

1 Cup / 8oz / 225g  Sugar
2 Cup/ 9oz / 260g   Plain Flour
½ tsp Baking powder
tsp salt
½ Cup walnuts
½ Cup Choc chips

Edit – 2 Tbsp of cocoa powder. This really adds to the overall look and taste.

350f 180c Gas 4  for up to 60 minutes
In a cup mix the milk 1 tsp of vinegar or lemon juice and leave to stand for 5 mins. Add the baking soda just before adding to the wet ingredents. [ You can also use half and half sour cream and milk for this or use buttermilk if available]

Mix all the dry ingredients together in a large bowl.

In another bowl mash the bananas, or use a stick blender, add the vanilla, chocolate extract, eggs and softened butter.

Mix everything together and pour into a lined 2 lb loaf tin.

Bake for 45mins to 1 hour depending on your oven. Certainly check after 45 mins and if a knife comes out mostly clean [mostly because there is melted chocolate in there] then it’s done.

 

Variations on the theme:

Leave out the chocolate extract and chocolate chips and replace with any of the following.

Strawberry banana bread

1 cup chopped strawberries

Apple Cinnamon banana bread

1 cup chopped apples and 2 tsp cinnamon

 

 

Yorkshire Parkin

This is another autumn and winter treat with lots of warm ginger and spices.

 

8 inch / 22 cm square baking tin, greased and lined

8 oz./220 g. butter (soft)
1/2 cup/110 g. dark brown sugar (soft)
1/4 cup/55 g. black treacle (or molasses)
1 cup/200 g. golden syrup (or corn syrup)
1/2 cup/110 g. medium oatmeal
1 cup/200 g. self-raising flour
1 tsp. baking powder
4 tsp. ground ginger
2 tsp. nutmeg
1 tsp. mixed spice
2 large eggs (beaten)
2 tbsp. milk (if needed)
Zest of one orange

Optional : a few pieces of glace ginger chopped up

Heat the oven to 275 F/140 C/Gas 1. Grease an 8 x 8-inch square cake tin.

In a large, heavy-based saucepan, melt together the butter, sugar, treacle, and golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together.

In a large, spacious baking bowl, stir together all the dry ingredients.

Gradually add the melted butter mixture, stirring to coat all the dry ingredients and mix thoroughly. Add the orange zest.

Beat the eggs then gradually add them eggs, a few tablespoons at a time.

Finally, add a tablespoon of milk at a time, if the mixture feels dry. You are looking for a soft cake batter. Stir well.

Pour the mixture into the prepared tin and cook for 1 1/2 hours, until firm, set, and a dark golden brown. It should spring back when pressed.

Remove the parkin from the oven and leave to cool in the tin.

Once cool, store the parkin in an airtight tin for a minimum of 3 days, if you can resist eating it.

Strawberry and Summer Fruits Banana Bread

This can be made with either a mix of summer fruits or just one fruit as you choose. The Flavour of the banana and the fruits come through very well. It’s not a particularly firm bread and needs to be eaten up in a few days.

 

4 oz [½ cup (1 stick)] butter, softened
1 cup [7 oz]  granulated sugar
2 large eggs, beaten
3 ripe bananas, mashed
1 tsp vanilla extract
2 cups [8oz]  plain flour
1 teaspoon baking soda
1 tsp baking powder
½ teaspoon salt
1  cup fresh strawberries chopped & tossed in 1 Tablespoon of flour [about 10 oz ]
200g Raspberries and or Blueberries or a mix of these
Note – the weight of the strawberries is after removing the hulls so you want 10 oz after preparation – a bit more or a bit less though won’t hurt.

 

Preheat oven to 190f / 375F degrees. Spray two 9×5 loaf pans [2 lb loaf tins]  with nonstick spray. Set aside. Alternatively use 3 x 1 lb loaf tins. If you wish you can use a paper liner instead of spray

In a large bowl,  cream butter and sugar together until light and fluffy.
In a small bowl, beat eggs using a whisk. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined. Add the vanilla.
Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined be careful not to overmix.   Fold in floured covered strawberries and other fruit.
Pour batter into prepared loaf pans and bake at 190C / 375F for 15 minutes. Reduce heat to 170C / 350F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.

 

Peanut butter banana cookies with oats and choc chips.

These are vegetarian / vegan and rather tasty.

Preheat oven to 350 degrees F. 190 C gas 5

Line two baking sheets with parchment

3 large, ripe bananas, mashed
2 and 1/2 cups old fashioned, rolled oats
1 cup peanut butter (any type)
1 cup dark chocolate chips
1/4 cup raw honey
1 tsp vanilla extract
2 teaspoons cinnamon
1 tsp ginger
1/4 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon sea salt

 

Mash the bananas and mix with the honey, peanut butter and vanilla extract. Mix all the dry ingredients in a large mixing bowl until evenly combined. Combine the two and mix until the oats are coated.

 

Place heaping-Tablespoonfuls of the batter onto a parchment or silpat-lined baking sheet, 2 inches apart. Bake at 350 degrees F 190 C for 15 minutes or until set and golden brown around edges. Cool for 5 minutes on baking sheet. Transfer to wire racks to cool completely.

You can use golden syrup to replace the honey if you prefer.

 

 

Banana Bread

More of a loaf than a bread this is spicy, stick and fruity and goes well buttered with a cup of tea. Makes 2 x 2 lb loaves.

6 – 8 Tbsp / 55g / 2oz SR flour  * see note below
1 Tsp baking powder
1 heaped Tbsp 15g / ½ oz butter or marg , melted
2 eggs
6 Tbsp / ¼ cup  75g 2 ½ oz  sugar – use brown, golden or whatever you have
a handful assorted fruit
a handful assorted seeds/nuts pecans for preference
bananas [about 5 ripe ones]
1  tsp each ginger, allspice, nutmeg and cinnamon

Also if available add
1 tbsp date molasses
1 tbsp malt syrup

Preheat the oven to 200 C

Mash the bananas – if they’re a bit firm then use a barmix. Add the eggs, melted butter, spices, molasses, syrup, vanilla and chopped up peel and ginger. Stir well to combine.

Mix the flour, baking powder, sugar, fruits and nuts together and stir into the wet ingredients.

You may need to add more flour. The batter should be sloppy but not too runny.

Pour into the prepared loaf tins and bake at 200. 1 lb loaf tins will need 35 – 45 mins . 2lb tins will take 45 mins to an hour.

Remove from oven and cool.

Notes

*  If you don’t have self raising flour you can use plain, in which case you need to double the amount of bicarbonate to 2 tsps.

This should make 2x 2lb loaves or 4 x 1 lb. It’s hard to be exact as the size of the bananas is variable.

I use loaf tin liners which makes it easy to add another loaf if required. Do not fill to the very top – leave about an inch clear .

You can make this with  no weighing, just bodge it all together and make sure that it’s a good sloppy mess- if you don’t have quite enough bananas to make it really sloppy then add a spot of milk.

I also add a couple of tbsps of candied orange peel and a couple of lumps of candied ginger which I wizz up in a mini processor and add to the mix. You can omit this if you prefer.

Variations

Add half a cup of chopped apple dusted with a half a teaspoon of cinnamon.

Add half a cup of chopped apricots and the zest of an orange. Omit the cinnamon and allspice.

You could add half a cup any fruit you like and adjust the spices accordingly – chopped glace cherries, chopped fresh pineapple and blueberries would also work well.

Almond Joy Cookies

1 x  14oz Bag dessicated coconut [ 4 cups ]
2 Cups Semi-sweet chocolate chips [350 g / 12 oz ]
2/3 Cup Chopped lightly salted almonds [ 100g / 3.5 oz ]
1 14 oz Can Sweetened condensed milk  [ 300ml / 400g ]

half quantity  [ makes around 15 cookies ]

7 oz coconut [2 cups ]
1 cup choc chips [175g / 6 oz ]
1/3 cup almonds chopped [ 50g 2 oz ]
7oz condensed milk. [150 ml 200g ]
Preheat the oven to 325°f 180 C

Line a large baking sheet with parchment paper and set aside.
Alternatively you can bake these in silicone fairy cake cups.
In a large bowl combine coconut, chocolate chips, almonds, and sweetened
condensed milk.Stir until combined.
Scoop out dough with a cookie or ice cream scoop onto prepared baking
sheet.
Moisten the tips of your fingers with water and shape into discs. Pat the
tops flat.
Bake cookies for 12 to 14 minutes or until tips of coconut are just
starting to turn golden brown.
Let cool on baking sheet.

Chocolate Peanut Butter Swirl Brownies

1 cup – 250 g smooth peanut butter  [crunchy peanut butter also works well]
1 Cup – 250 g  of Wikjo peanut sauce [ standard type ]
2/3 cup  –  150g  unsalted butter, softened to room temperature
1 and 1/2 – 300g  cups light brown sugar
1 and 1/2 – 300g    cups sugar
4 large eggs, lightly beaten
1 Tablespoon pure vanilla extract
2 cups plain – 260 g –  [ all purpose]  flour
2 teaspoons baking powder
1/2 teaspoon salt [ you may want to omit this if using the peanut sauce ]
12 oz dark chocolate chips

 

Preheat oven to 350 F / 180C.
Butter and line a 9×13 glass cake pan with baking parchment.

 

In a large bowl, mix the peanut butter, butter, and sugars until smooth and fluffy. [You may find that microwaving the butter and peanut butter helps.] Add eggs and vanilla. Mix well. Add flour, baking powder, and salt. Mix well. Transfer mixture to prepared cake pan. Sprinkle the  chocolate chips evenly over the top. Place in preheated oven for 5 minutes. Remove from oven and swirl the chocolate into the peanut butter batter using a butter knife. Place back in oven and bake for 25 to 30 minutes (or until a wooden skewer inserted into the peanut butter part of the bars comes out clean. Some of the chocolate may stick to the skewer, and that’s okay.) Place pan on wire rack and allow bars to cool for one hour. Cut into 12 to 24 squares. Store in an airtight container or on a covered cake plate, at room temperature, for up to 5 days.

Wijko peanut sauce is from Holland. If you can’t find it then you can make this with double the peanut butter and leave out the peanut sauce in which case you may want to add the salt back in. The link for the sauce is below.

http://www.wijko.nl/en/products/wijko_geconcentreerd/products/wijko-geconcentreerd-1000g

Raggamuffins

These are delicious little orange flavoured swirls which melt  in the mouth that are a cross between a scone and an american style biscuit. They’re also very versatile as you can change the flavouring to anything you fancy. The original recipe was for maple sugar ragamuffins. If you want to do that then replace the sugars in this recipe with maple sugar or a mixture of sugars. You can change the flavouring to suit and use things like cinnamon or ginger.
For dough

Full quantity                                                                                       Half quantity
2 cups /260 g / 9 oz                             plain flour                            1 cup / 130g / 4 ½ oz
1 Tbsp                                              demerara sugar                         1 ½ Tsp
1 Tbsp                                               baking powder                          1 ½ Tsp
1/2 Tsp                                                       salt                                        ¼ Tsp
5 Tbsp / 71 g / 2 ½ oz    cold unsalted butter cubed               2 ½ tbsp / 36g  / 1 ¼  oz
3/4 [ cup 180 ml ]                               whole milk                             6 Tbsp / 90 ml
1/2 Tsp                                                    vanilla
a few drops of orange oil

For filling
1 stick / 113 g / 4 oz                                     Butter                                    ½ stick / 56 g 2 oz
3/4 cup / 150g / 5 oz              sugar half white & half demerera    6 Tbsp 5 / 75g / 2 ½  oz
Zest of 1                                                        orange                                       zest of 1/2
a few drops of orange oil

Mix the ingredients for the filling together and set aside.

Put oven rack in middle position and preheat oven to 200C [400°F – gas 6] .

Line a large baking sheet with parchment. You may need to use two trays depending on the size as the rolls spread when cooked. You can also bake these in muffin tins which helps stop the filling from running out.

Whisk together flour, sugar, baking powder and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Add milk, vanilla and orange oil and stir with a fork until a shaggy dough forms.
Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.

Roll out dough on a lightly floured surface with a floured rolling pin into a 13 by 11 inch rectangle. Spread softened butter filling mixture evenly over dough . Beginning with one long side, roll up dough snugly, jelly- roll style. Cut roll crosswise into with a sharp knife. The slices should be at least 1 inch thick. Arrange slices, cut sides down, 2 inches apart on baking sheet.

Turn the oven temperature down to 180c [350f gas 4] before putting the ragamuffins in the oven.
Bake until rolls are puffed and golden, 15 to 18 minutes. Check them after 15 mins as the filling can caramelise and burn.

Transfer to a rack to cool until warm, about 15 minutes.

Ragamuffins are best eaten immediately but can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.

Variations

Replace the sugar with maple sugar

Use a mixture of cinnamon / nutmeg / mixed spice to give a flavour rather like swedish cinnamon rolls.

These are best eaten fresh so you may want to halve the recipe.