Recipe 50: Banana Scones

Wow, 50 recipes down. I have a few more to add into the Blog, which will knock off the fourteen I am behind at the moment. On the plus side, only 144 more to go to make my 2011 resolution!

I shouldn't watch James Reeson's TV programme "Alive and Cooking" I just want to try all of his recipes, as 1) they look yum and 2) the ingredients he uses are ones generally found in the pantry.

Recipe 50: Banana Scones

(Makes approx. 10)
3 cups self raising flour
½ cup caster sugar
125g unsalted butter
2 mashed ripe bananas
½ cup milk
½ tsp vanilla essence

Method

1. Cream together the butter and sugar. 
2. In a separate bowl, mash the banana, stir through the milk and vanilla essence. 
3. Combine both mixtures with a wooden spoon. 
4. Fold through the flour and lightly mix into a dough.
5. Cut into scones. Bake in a preheated oven at 210C for 10-12 minutes.

This is the FIRST time ever that I have made scones that tasted good- Let alone rose and didn't become rock hard! Thanks James!

Recipe 48 & 49 : Banana Nut Cupcakes with Nut Icing

My turn to cook for mothers group and a feeling of dread, but at the same time excitement wells up inside. Excitement as I can cook a new recipe and dread because its a new recipe and who knows if it is going to come out ok!
The result - if I hadn't needed to get my little boy up right when they were almost ready they would have turned out wonderful! In the end the cupcakes were a toasted brown and slightly dry... due to being in the oven just a bit too long.

Recipe 48: Banana Nut Cupcakes

3 Eggs
1 cup Butter, softened
1 cup Caster sugar
1/2 cup Milk
1 1/2 cups Self-raising flour, sifted
1 tsp smooth Peanut butter
1 Banana mashed

Method

1. Preheat the oven to 160c. Line a 12 cupcake pan with cupcake papers. In a bowl, lightly beat eggs, add butter and sugar, then mix until light and fluffy.
2. Add Milk, flour, peanut butter and banana and stir to combine. Beat with an electric mixer for 2 minutes, until light and creamy. Add the banana and stir through the mix.
3. Divide the mixture evenly between the cake papers. Bake for 18-20 minutes until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Recipe 49: Nut Icing

1 cup Icing sugar1 cup Butter, room temperature
2 tbsp Crunchy unsalted peanut butter
1 tbsp Golden Syrup

Method

1. Combine half the icing sugar, butter and peanut butter and mix with a wooden spoon.
2. Add remaining Icing sugar, butter and peanut butter and beat with the spoon until light and fluffy.
3. Ice the cupcakes and then drizzle golden syrup onto the cupcakes.