Last thing you baked?

Mmmm, just removed a dozen oversized cheddar cheese muffins from the oven.

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Originally Posted by walkonby

Mmmm, just removed a dozen oversized cheddar cheese muffins from the oven.

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@walkonby that’s sound yummy . Can you please share this recipe ? It sound like something my family would like Thank you

Quote:

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Originally Posted by walkonby

I must thank @Lynn49 for this recipe. Couldn't wait to try it out ( especially since NF has their 1 L of chocolate milk on for $1.00 this week )


3 Ingredient Fruit Cake

Serves: 30
Ingredients

• 1kg of mixed dried fruit
• 600ml chocolate milk
• 2 cups self-raising flour

Instructions

1. Place the mixed fruit into a large mixing bowl, add the chocolate milk and stir to combine.
2. Cover the bowl with cling film and refrigerate overnight.
3. Line a 20 cm (8 inch) square cake tin with baking paper and preheat oven to 160 °C (320 °F) or 150 °C (300 °F) if fan forced.
4. Fold the flour through the fruit mixture and then transfer it to the cake tin.
5. Bake for 2 hours then turn off the oven and leave the cake in the oven for a further 30 minutes.
6. After removing from oven, allow the cake to cool completely before cutting and serving.

My photos of how it turned out.....it is so tasty!! ( and very very easy to make )

Attachment 364823

Attachment 364824

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Will try to make these need to buy the fruits and chocolate milk today

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Originally Posted by flemeth

@walkonby that’s sound yummy . Can you please share this recipe ? It sound like something my family would like Thank you

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@flemeth I've been making these cheese muffins ( exact same recipe ) since high school! ha ha

To make 12 muffins ( level, not oversized in pan )

Mix in a large bowl

1 3/4 c. flour
3 1/2 tsp baking powder
1/2 tsp. salt
3 tbsp sugar

Mix in 2 cups grated old ( sharp ) cheddar cheese, use fingers to get cheese all coated with the flour mixture.

Beat in a smaller bowl

1 cup milk
1 large egg
1/4 cup oil

Fold egg mixture into flour mixture. Don't over-mix, but be sure to get flour all worked in.
Fill muffin tin.
I use silicon muffin liners for easy removal after they are baked.

Bake @ 400 degrees for 20 min.

I made one and a half times that recipe to get extra large muffins, but doing the math calculations almost caused my brain to explode!!
Awww, @GoJays I read your desire for baked goods, best I can offer is the photo!

Attachment 364913

Quote:

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Originally Posted by walkonby

I made one and a half times that recipe to get extra large muffins, but doing the math calculations almost caused my brain to explode!!

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ICDYK, baking has been shifting away from volume measurements and toward weight, usually metric, for years. One of the main benefits is that it makes recipes easier to scale up and down.

Weight also allows for more consistency across repeated bakes because, for example, the weight of a cup of white AP flour can differ by up to 20-25%, mostly depending on how loosely it has been sifted and/or how packed it is in the measuring cup. Obviously, this can contribute to recipes turning out heavier some times than others.

Otoh, if I know a recipe turns out the way I want when I use 1 cup that I weighed, it's easy to use the same weight every subsequent time I bake it.

Quote:

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Originally Posted by walkonby

@flemeth I've been making these cheese muffins ( exact same recipe ) since high school! ha ha

To make 12 muffins ( level, not oversized in pan )

Mix in a large bowl

1 3/4 c. flour
3 1/2 tsp baking powder
1/2 tsp. salt
3 tbsp sugar

Mix in 2 cups grated old ( sharp ) cheddar cheese, use fingers to get cheese all coated with the flour mixture.

Beat in a smaller bowl

1 cup milk
1 large egg
1/4 cup oil

Fold egg mixture into flour mixture. Don't over-mix, but be sure to get flour all worked in.
Fill muffin tin.
I use silicon muffin liners for easy removal after they are baked.

Bake @ 400 degrees for 20 min.

I made one and a half times that recipe to get extra large muffins, but doing the math calculations almost caused my brain to explode!!
Awww, @GoJays I read your desire for baked goods, best I can offer is the photo!

Attachment 364913

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Thank you @walkonby I will be making these tomorrow the looks yummy

I made a batch of Bran Muffins on Sunday and they are all gone!

Quote:

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Originally Posted by walkonby

https://forum.smartcanucks.ca/attach...se-muffins.jpg

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Good enough! :top:

Hey Everyone, and especially @walkonby - here's a site you can use if you want to divide or multiply a recipe. And just noticed there's also a feature for changing pan size. Let me know what you think/ if you find it helpful :)

http://kinja-labs.com/ingredient-cutter/

Quote:

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Originally Posted by Silk

Hey Everyone, and especially @walkonby - here's a site you can use if you want to divide or multiply a recipe. And just noticed there's also a feature for changing pan size. Let me know what you think/ if you find it helpful :)

http://kinja-labs.com/ingredient-cutter/

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oh @Silk !! I bookmarked it, thank you. I don't know why I never thought to get the internet to help me.
LIFESAVER....I'll never struggle again. ha ha

Quote:

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Originally Posted by walkonby

I must thank @Lynn49 for this recipe. Couldn't wait to try it out ( especially since NF has their 1 L of chocolate milk on for $1.00 this week )


3 Ingredient Fruit Cake

Serves: 30
Ingredients

• 1kg of mixed dried fruit
• 600ml chocolate milk
• 2 cups self-raising flour

Instructions

1. Place the mixed fruit into a large mixing bowl, add the chocolate milk and stir to combine.
2. Cover the bowl with cling film and refrigerate overnight.
3. Line a 20 cm (8 inch) square cake tin with baking paper and preheat oven to 160 °C (320 °F) or 150 °C (300 °F) if fan forced.
4. Fold the flour through the fruit mixture and then transfer it to the cake tin.
5. Bake for 2 hours then turn off the oven and leave the cake in the oven for a further 30 minutes.
6. After removing from oven, allow the cake to cool completely before cutting and serving.

My photos of how it turned out.....it is so tasty!! ( and very very easy to make )

Attachment 364823

Attachment 364824

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Those pics added 3 inches to the size of my butt....just saying.

I hope it tasted as good as it looked.


Sent from my iPhone using Tapatalk

Quote:

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Originally Posted by walkonby

oh @Silk !! I bookmarked it, thank you. I don't know why I never thought to get the internet to help me.
LIFESAVER....I'll never struggle again. ha ha

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@walkonby - you're welcome, happy to help :) One thing to watch out for is the spacing of the measurements. For example, if you put 1-3/4 as 13/4 it will interpret it as a 13 :) But it's my go-to for when I want to divide or multiply a recipe :) Happy baking. And btw, your fruitcake looks great!

While grocery shopping yesterday, i picked up a box of Shirriff butter tart mix which was at 50% off. Made that this morning, not bad for a mix but my homemade ones are better. Hubby said so.

Quote:

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Originally Posted by walkonby

I must thank @Lynn49 for this recipe. Couldn't wait to try it out ( especially since NF has their 1 L of chocolate milk on for $1.00 this week )


3 Ingredient Fruit Cake

Serves: 30
Ingredients

• 1kg of mixed dried fruit
• 600ml chocolate milk
• 2 cups self-raising flour

Instructions

1. Place the mixed fruit into a large mixing bowl, add the chocolate milk and stir to combine.
2. Cover the bowl with cling film and refrigerate overnight.
3. Line a 20 cm (8 inch) square cake tin with baking paper and preheat oven to 160 °C (320 °F) or 150 °C (300 °F) if fan forced.
4. Fold the flour through the fruit mixture and then transfer it to the cake tin.
5. Bake for 2 hours then turn off the oven and leave the cake in the oven for a further 30 minutes.
6. After removing from oven, allow the cake to cool completely before cutting and serving.

My photos of how it turned out.....it is so tasty!! ( and very very easy to make )

Attachment 364823

Attachment 364824

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How many cups is 1kg of mixed candied fruit. I want to make this recipe but i couldnt find the conversion table for this.

Had some Ricotta Cheese I needed to use up so I made a Triple Berry Ricotta Cake this morning, although I made it in 2 loaf pans instead. Now this week when I am travelling amongst out branches I can take treats.