I have just started at Weight Watchers as my weight has steadily increased since I have been living in the country. It is all this socialising we do, it all involves food! Anyway, it is time that I got back in control once more. I did it before nearly 20 years ago, so I am giving it another go. It will be a challenge for my baking.
This is a recipe I have adapted from an original Weight Watchers recipe from when I was last on it, and it has always been in my repetoire ever since. I have brought it up to date a little, and have worked out the points value for you if you too are on the Weight Watchers points plan. Even if you are not, it is a great thing to keep in the freezer for those days you oversleep the alarm and need to grab something quick!
Breakfast Bars
makes 8 bars
8 teaspoons low fat margarine
1 tablespoon dark brown sugar
1 large egg, beaten
1 teaspoon cinnamon
6 oz porridge oats
4 oz dried skimmed milk powder
1 teaspoon baking powder
8 fl oz skimmed milk (0 % fat)
8 oz sultanas
1.Pre heat oven to 180c. Lightly grease a 9 x 7 inch baking tin.
2.Cream the margarine and sugar together until light and fluffy. Beat in the egg.
3.Add all the dry ingredients to the wet mixture, then add the milk. Mix well to combine.
4.Pour into the prepared tin and level the surface.
5.Bake for 30 mins, or until golden brown. Remove from the oven and cool for 10 mins before turning out on a cooling rack.
6.Allow to cool completely, then cut into 8 portions. Wrap each bar in cling film. Can be frozen.
Calories per bar: 275
If you are on the Weight Watchers plan, each bar contains 3.5 points.
Friday, 30 April 2010
Saturday, 10 April 2010
Gingerbread
I have been asked for a sticky Gingerbread recipe. This is the one I have used for many years, and indeed is the one that my Mother used, so it is well tried and tested, and has always been one of my favourites.
It comes from the "Bero Flour Home Recipes" book. I have not adapted it in any way.
Gingerbread
serves 12
8oz Plain Flour
pinch salt
2 teaspoons ground ginger
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
2oz soft brown sugar
4oz margarine
6oz black treacle
2oz golden syrup
1/4pint milk
2 medium eggs, beaten
2oz sultanas (optional)
1 Heat the oven to 150*c, 300*f, gas mark 2 and grease a 7 inch square deep cake tin.
2 Seive together the flour, salt, ginger, mixed spice and bicarbonate of soda. Stir in the sugar.
3 Melt the margarine, treacle and syrup gently. Gradually beat in the milk and allow to cool.
4 Add the beaten eggs to the melted treacle mixture and mix well. Stir this mixture into the flour and add the sultanas if using (I don't)
5 Pour into the prepared tin and bake for about 1hour 15mins.
6 Cool on a wire rack. Store in an airtight tin. Tastes nicer if left for at least 24hours before eating as it goes nice and sticky then.
It comes from the "Bero Flour Home Recipes" book. I have not adapted it in any way.
Gingerbread
serves 12
8oz Plain Flour
pinch salt
2 teaspoons ground ginger
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
2oz soft brown sugar
4oz margarine
6oz black treacle
2oz golden syrup
1/4pint milk
2 medium eggs, beaten
2oz sultanas (optional)
1 Heat the oven to 150*c, 300*f, gas mark 2 and grease a 7 inch square deep cake tin.
2 Seive together the flour, salt, ginger, mixed spice and bicarbonate of soda. Stir in the sugar.
3 Melt the margarine, treacle and syrup gently. Gradually beat in the milk and allow to cool.
4 Add the beaten eggs to the melted treacle mixture and mix well. Stir this mixture into the flour and add the sultanas if using (I don't)
5 Pour into the prepared tin and bake for about 1hour 15mins.
6 Cool on a wire rack. Store in an airtight tin. Tastes nicer if left for at least 24hours before eating as it goes nice and sticky then.
Cheese Whirls
I cannot lay claim to this being my own recipe. The original recipe was in todays "Daily Mail" suppliment. However, this is an adaption of the original due to my own personal tastes, and the experience I had making the recipe as originaly written.
If you do not like Marmite, or cannot get hold of it in your country, try using Gentlemans Relish, Worcester Sauce, or a nice bottled brown sauce, such as HP sauce instead.
CHEESE WHIRLS
makes 12 – 15
6oz plain flour
salt and pepper
½ teaspoon mustard powder (or use wasabi powder)
2oz butter
2oz grated mature cheddar cheese
1 large egg
marmite/vegemite (or worcester sauce)
1.pre heat oven to 180*c/gas mark 4
2.Lightly grease a baking sheet
3.Sift the flour with the salt, pepper and mustard powder into a bowl
4.Rub in the butter.
5.Add the grated cheese and stir into the dry ingredients until thoroughly mixed
6.Gradually add the beaten egg to the mix to form a dough. (if more moisture is needed add a few drops of milk)
7.Roll out the dough to ¼ inch thick oblong.
8.Spread with the marmite.
9.Roll up from the long side to form a Swiss roll.
10.Cut into thick slices and place on the baking tray.
11.Brush with milk.
12.Bake until golden in colour and firm to the touch.
13.Allow to cool and eat within 3 days. Store in an airtight box.
The tray will be very greasy when this comes out of the oven. Remove from tray as soon as they come out of the oven. They will be too greasy if allowed to cool on the baking tray.
If you do not like Marmite, or cannot get hold of it in your country, try using Gentlemans Relish, Worcester Sauce, or a nice bottled brown sauce, such as HP sauce instead.
CHEESE WHIRLS
makes 12 – 15
6oz plain flour
salt and pepper
½ teaspoon mustard powder (or use wasabi powder)
2oz butter
2oz grated mature cheddar cheese
1 large egg
marmite/vegemite (or worcester sauce)
1.pre heat oven to 180*c/gas mark 4
2.Lightly grease a baking sheet
3.Sift the flour with the salt, pepper and mustard powder into a bowl
4.Rub in the butter.
5.Add the grated cheese and stir into the dry ingredients until thoroughly mixed
6.Gradually add the beaten egg to the mix to form a dough. (if more moisture is needed add a few drops of milk)
7.Roll out the dough to ¼ inch thick oblong.
8.Spread with the marmite.
9.Roll up from the long side to form a Swiss roll.
10.Cut into thick slices and place on the baking tray.
11.Brush with milk.
12.Bake until golden in colour and firm to the touch.
13.Allow to cool and eat within 3 days. Store in an airtight box.
The tray will be very greasy when this comes out of the oven. Remove from tray as soon as they come out of the oven. They will be too greasy if allowed to cool on the baking tray.
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