baking recipe

Banana Cranberry Bread

butter

sugar

eggs

bananas - mashed

salt

tsp pumpkin pie spice (optional)

tsp baking soda

flour

tbsp cranberry sauce

Preheat the oven to 350 degrees F.

Cream together butter and sugar.

Add eggs and mashed bananas.

In a small bowl, mix together dry ingredients.

Slowly add to wet ingredients, mixing to incorporate.

Slowly mix in remaining dry ingredients.  Pour batter...

Slowly mix in remaining dry ingredients.  Pour batter into a prepared loaf pan.

Top banana bread batter with 4 tbsp of...

Top banana bread batter with 4 tbsp of cranberry sauce. Using a butter knife, draw lines through the cranberry sauce to  swirl it throughout the top of the banana bread.

Bake for approximately 50-60 minutes.  Remove and let...

Bake for approximately 50-60 minutes.  Remove and let cool.

ENJOY!

This chocolate and hazelnut loaf, from renowned baker Richard Bertinet, is the perfect dessert for dinner party guests to tear and share.

Richard Bertinet&#8217;s chocolate and hazelnut sharing loaf

whole milk

fresh

unsalted butter, softened

strong bread flour,

caster sugar

For the filling

whole hazelnuts

mixed peel

orange

milk chocolate chips

egg,

Warm the milk in a small pan over a low heat to blood temperature. In a large mixing bowl, rub the fresh yeast into the flour (or stir in if you’re using dried), rub in the butter, then stir in the remaining ingredients.

On a lightly floured work surface, knead the dough using the Bertinet method [see /ahref=&amp;quot;https://www.deliciousmagazine.co.uk/stories/how-to-make-bread-with-richard-bertinetdeliciousmagazine.co.uk/bertinet-kneads] until it starts to feel elastic. Keep working it until it comes cleanly away from the work surface and is silky and smooth (10-15 minutes).

Dust the work surface again with flour and shape the dough into a ball by folding each edge in turn into the centre and pressing down with your thumb, rotating the ball as you go. Turn the ball over and stretch and tuck the edges under. Put into a bowl and cover with a tea towel. Leave for 1 hour in a draught-free place until roughly doubled in size. (See make ahead.)

While the dough is rising, make the filling. Gently toast the hazelnuts in a dry frying pan. Tip out into a sturdy bowl and allow to cool, then crush with the end of a rolling pin. Add the mixed peel, zest and chocolate chips to the crushed hazelnuts and mix together.

Turn out the dough onto the work surface with the smooth side facing down and open it up gently so you can add the filling. Push the filling into the dough, then roll the dough onto itself to mix in the filling so it’s evenly distributed. Form the dough into a ball, return to the bowl, cover with cling film and leave to rise for 45 minutes.

Heat the oven to 200°C/180°C fan/ gas 6. Divide the dough into 12 roughly equal pieces and shape into small balls. Line a baking tray with baking paper. Place 6 balls on the paper in a circular, flower petal arrangement, then surround with the remaining All the balls should be touching a couple of the others so as they bake they meld together into a tear-and-share loaf. Cover loosely with cling film and leave to prove for 30 minutes or until puffed.

For the egg wash, mix the beaten egg with a pinch of salt, then brush a thin layer over the loaf. Repeat, then bake for 20-25 minutes. Remove and allow to cool before sharing.

White Trash Pineapple Bake 

butter (1 stick), melted

white sugar

vanilla extract

white bread, cubed

can crushed pineapple, drained

brown sugar

Grease an 8x8 baking dish and preheat the oven to 350°F.

In a large bowl, mix together the butter and white sugar until fully combined and airy.

Beat eggs into the sugar mixture one at a time.

Add the cubed bread to the bowl and stir until saturated.

Transfer the mixture to the prepared baking dish and sprinkle brown sugar over the top.

Bake until the top begins to brown, about 50-55 minutes.

Gone a bit overboard at the pick your own? Then make the most of your seasonal summer fruits with this easy peasy homemade strawberry jam recipe. We&#8217;ve a similar version too, which is slightly speedier &#8211; quick strawberry jam.

Strawberry jam

strawberries

1.4kg jam sugar

lemon

Wipe the strawberries with a damp cloth to remove any dirt. Hull and halve, or quarter if large. Tumble into a large bowl and stir through half the sugar, coating the fruit well. Leave them to macerate for a couple of hours.

Transfer to a preserving pan or very large high-sided saucepan, scraping out the bowl thoroughly. Add the rest of the sugar and the lemon juice. Put a couple of saucers in the freezer (unless you have a sugar thermometer). Cook slowly over a low heat until the sugar has dissolved, then bring to the boil and bubble rapidly for about 20 minutes or until the setting point is reached (see next step).

To test whether the setting point has been reached, take the pan off the heat and either use a sugar thermometer (once it gets to 105°C it’s ready) or spoon a little of the jam onto a cold saucer from the freezer. Return the saucer to the freezer for a minute to cool the jam, then push it with the tip of your finger – if the jam wrinkles on the surface, the setting point has been reached. If it hasn’t set, continue boiling for a couple more minutes, then repeat the test.

Remove any scum from the surface of the jam with a metal spoon and leave to sit for 10 minutes so the strawberries are well distributed throughout the jam. Spoon into warm, freshly sterilised jars, to within 3mm from the top. Top with a waxed disc and seal with a lid, then leave to cool.

Take the classic bakewell tart recipe and make it into a tray bake in this recipe. A golden layer of shortcrust pastry topped with an almond cake, strawberry jam, icing and glacé cherries. For more of a classic recipe, look no further than our champion bakewell tart.

Iced bakewell tart traybake

sweet shortcrust pastry

strawberry jam

butter, softened

ground almonds

self-raising flour,

almond extract

icing sugar

glacé cherries

almonds

Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to fit the base and sides of a 30cm x 20cm baking tray. Spread the jam over the pastry base.

Place the butter and caster sugar in a large bowl and beat with an electric hand whisk until smooth and creamy. Beat in the eggs, 1 at a time, adding 1 tbsp ground almonds after each addition. Add the flour, remaining almonds and almond extract and stir well. Spoon the mixture over the jam, spreading to make an even layer.

Bake for 35-40 minutes until well risen, firm and golden. Remove from the oven and leave to cool in the tin.

In a small bowl, mix together the icing sugar and 3 tbsp water to make a fairly thick icing. When the tart is cold, spoon the icing on top, spreading evenly. Decorate with glacé cherries and flaked almonds and leave to set. Cut the tart into squares or rectangles and arrange on platters to serve

Cater for guests intolerant to gluten with these easy scones. Add sultanas if you like and serve with oodles of jam and clotted cream

Gluten-free scones

gluten-free self-raising flour

tsp xanthan gum

gluten-free baking powder

cold butter

egg and 1 egg yolk

sultanas (optional)

Mix the flour, salt, xanthan gum, baking powder and sugar together in a bowl. Rub in the butter with your fingertips until you have fine breadcrumbs. You can also do this by gradually pulsing the mixture in a food processor until it resembles breadcrumbs.

Whisk together the milk and whole egg and gradually mix into the flour mixture with your hands until you have a smooth dough. Mix in the sultanas, if using. Knead briefly to come together into a ball.

Gently roll out the scone dough until 2cm thick. Transfer to a baking tray lined with parchment and chill for 30 mins to firm up the dough – this makes them easier to cut out.

Remove the dough from the fridge and, using a 5cm cutter, cut out 6-8 scones (press the offcuts together and re-roll when you need to). Put the scones upside down (this will mean you get a neater top when baked) onto another baking tray lined with baking parchment, spread 2cm apart.

Whisk the egg yolk and evenly brush the tops of the scones, making sure that the egg wash doesn’t run down the sides of the scones otherwise they will rise unevenly. Put the scones on a tray and transfer to the freezer for 15 mins. Heat oven to 220C/200C fan/gas 7. Remove the scones from the freezer and brush the tops with the beaten egg again, then bake for 12-15 mins until golden brown. Eat just warm or cold, generously topped with jam and cream, if you like.

Try your hand at making this Pinoy dessert classic, brazo de mercedes. It’s easier than you think!

Brazo de Mercedes Recipe

egg whites (at room temperature)

cream of tartar

Cup sugar

confectioners' sugar

Cup condensed milk

Butter

Preheat oven to 350°F. 

Grease and line a 16x24x1-inch baking pan with parchment paper.

In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium speed until frothy and starts to expand in volume.

Gradually add sugar. Whip until shiny, small bubbles appear, and soft peaks form. Stir in vanilla.

Using an offset spatula, spread meringue evenly on the lined baking pan. Lightly run a cake decorating comb or a fork on the surface of the meringue to create a ridged pattern.

Bake in the preheated oven for about 20 minutes or until set and top is golden brown.

Remove meringue from the oven. Dust the top generously with confectioners’ sugar. Run an offset spatula along the edge of the pan to loosen the meringue from the pan.

Cover top with parchment paper then cover with a baking sheet. Invert pan to transfer meringue to the lined baking sheet.

Make the filling: Place egg yolks in a double boiler and stir using a wire whisk. (Make sure that the bottom of the pan on top does not touch the liquid in the double boiler. This will help prevent the eggs from heating up too quickly and turning into scrambled eggs.) Once warm and slightly thickened, add condensed milk and vanilla. Continue whisking gently until mixture thickens (like custard). Add butter, 1 tablespoon at a time; stir until well incorporated. Remove from heat.

Spread or pipe filling lengthwise on the center of the meringue. Lift a long end of the parchment paper and roll meringue into a log, enclosing the filling. Make sure the log is uniform in shape and thickness (use the parchment paper to adjust). Tighten the roll and keep covered in parchment until the custard has cooled. Unwrap and chill.

These fall-inspired pumpkin black sesame mochi bars are chewy, nutty, and delicious— making them the perfect treat for your Halloween party! What is mochi? Mochi is a Japanese rice cake made with glutinous rice flour, sugar, water, and sometimes milk.&hellip;

Pumpkin Black Sesame Mochi Bars

glutinous rice flour

milk

pumpkin puree

black sesame seeds

baking powder

Gluten-free vanilla cupcakes recipe - my BEST EVER easy-to-bake version that never fails. You can optionally fill with jam! Wheat-free and Coeliac-friendly. See the FAQ section above for advice on adapting this recipe to be dairy-free or vegan.

Gluten-free Vanilla Cupcakes Recipe (low FODMAP, dairy-free/vegan option)

225 g gluten free self raising flour

tsp baking powder ((ensure it’s gluten free))

225 g caster sugar

raspberry / strawberry jam

tsp vanilla extract

450 g icing sugar

225 g softened butter

Preheat your oven to 160C Fan / 180C and prepare a cupcake / muffin tin with cases.

Place all your sponge ingredients into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).

Divide the mixture between the cases. I fill mine just over 2/3 full.

Place in the oven for between 20-25 minutes until cooked through. To check if the cupcakes are cooked, insert a skewer and if it comes out clean, it's done!

Allow the cupcakes to cool completely on a cooling rack.

For the cupcakes

For the buttercream, ensure your butter is soft and at room temperature. I find it takes a good hour out of the fridge to soften, but never let it go too soft! Place your butter into a stand mixer and mix on a medium speed for about 5 minutes until the butter has gone a lot more pale in colour.

Add your icing sugar gradually. I add it in 2-3 stages and beat for about 3 minutes between each addition. Start your mixer slowly to save your kitchen from a real icing sugar mess, but then increase the speed to medium / high for each of your 3 minutes.

Add your vanilla extract and mix once more - it should now be done. Ensure it's the right thickness - it should be if you've beaten it for long enough. However, if it's too thick you can add a tiny amount of milk. And if too thin, sieve in a little extra icing sugar - this might be the case for dairy free buttercream using hard margarine.

For the buttercream

Once the cupcakes are cool, you need to make little holes in your cupcakes to fill with the jam, use something circular to make a small hole - just make sure you don't go too deep as you need some of the cake beneath to hold the filling!

Spoon some filling into the hole you've made in each cupcake.

Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top. If you don't want to pipe it, you can spoon it on top too!

For the assembly of the cupcakes

https://mediavine-res.cloudinary.com/video/upload/t_original/v1598275396/wsp5jqgwlrgmrlijlc54.mp4

Here's how to make my gluten-free vanilla cupcakes recipe! Filled with jam and a creamy buttercream on top.

Gluten-free Vanilla Cupcakes Recipe

Homemade Lemon Bars are a crowd-pleasing dessert and perfect for sharing! This easy lemon bar recipe is bright, tart-sweet and perfectly balanced with a crisp shortbread crust. They’re a quick recipe to bake, too, and are ready in less than an hour!

Easy Lemon Bars

all-purpose flour

unsalted butter (melted)

lemon juice (from 3-4 lemons)

¼ all-purpose flour

lemon zest (from 1 lemon)

Make the shortbread crust

Preheat the oven to 350°F. Line a 9”x13” baking dish with parchment paper, and spray with nonstick baking spray. Set it aside.

Measure the flour and sugar into a large bowl.

Pour the melted butter into the dry ingredients, and mix until combined. You can use your hands or a rubber spatula.

Press the shortbread crust into your prepared baking dish, then transfer to the preheated oven.

Bake for 20-25 minutes, or until lightly browned.

Let cool slightly while you make the lemon curd filling.

Make the lemon curd filling

In a large bowl, beat together eggs, sugar and lemon juice with a hand mixer or a whisk.

Sift the flour and baking powder into the egg mixture, and stir until combined.

Pour this mixture over the slightly cooled shortbread crust.

Bake for 25-30 minutes, or until the center isn’t jiggly.

Let the lemon bars cool until they are almost at room temperature, then lift them out of the pan with the parchment paper.

Sprinkle with powdered sugar and slice into bars with a sharp knife.

Enjoy immediately.

We absolutely loved these bars! Lemon is one of our favorites and the tart lemon was a great contrast with their sweetness.

This is one of my absolute favorite desserts. So lemony and delicious. I will be making it again for sure!

Lemon Bars are addicting! I always want one more.  Your recipe is perfect with a great balance of crust to bar and the right amount of sweet to tart.  Yum!

Just the right amount of sweet and tart. These are the perfect dessert for a bridal shower and yes, to the small bitesize pieces.

Making them this week for my MIL birthday!  I just love all your recipes!  Thanks for sharing!

These lemon bars are the perfect dessert for any occasion!

Satisfy your sweet cravings while fueling up on protein with this decadent banana bread. Creamy cottage cheese, rich peanut butter, and sugar-free chocolate chips come together in a moist, low-carb loaf that feels indulgent but supports your healthy-eating goals. Perfect as a quick breakfast, post-workout snack, or better-for-you dessert, this high-protein treat delivers big flavor without the guilt.

High-Protein, Low-Carb Chocolate Chip Banana Bread

banana, ripe

peanut butter (smooth)

cottage cheese

tsp baking powder

chocolate

tbsp unsweetened shredded coconut

walnuts

cinnamon

vanilla

Preheat your oven to 350°F and line a loaf pan with parchment paper. Lightly grease the parchment to prevent sticking.

Place the banana, eggs, peanut butter, cottage cheese, and baking powder in a blender or food processor.

Blend on high until you have a smooth, creamy batter with no visible lumps.

Carefully pour the batter into your prepared loaf pan.

Evenly sprinkle the sugar-free chocolate chips over the top of the batter.

Place the pan in the preheated oven and bake for 50–55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out mostly clean (melted chocolate is fine), your banana bread is ready.

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Banana Cranberry Bread

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Top 12 baking recipe recipes from across the web

The most viewed baking recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Cranberry Bread

Richard Bertinet&#8217;s chocolate ...

White Trash Pineapple Bake

Strawberry jam

Iced bakewell tart traybake

Gluten-free scones

Brazo de Mercedes Recipe

Pumpkin Black Sesame Mochi Bars

Gluten-free Vanilla Cupcakes Recipe...

Easy Lemon Bars

High-Protein, Low-Carb Chocolate Ch...

Saffron, sour cherry and pistachio ...

The most viewed baking recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Richard Bertinet’s chocolate ...