I think it was the way that the last pie didn’t turn out perfectly made me determined to have another crack at making it. This time I used the recipe off the Highlander caramel can label. It goes like this:
Blend up a packet of wine biscuits so they were all crumbs, and added 100g of melted butter. Press it into a greased pie pan and chill for at least 30 minutes. The recipe recommended putting the caramel straight onto the base and then waiting to put the bananas onto the top right before you serve it. I didn’t like that idea because….I don’t know why, so I put a thin layer of caramel onto the base and then added the bananas.
The recipe asked for two bananas but Lee thought last week’s pie wasn’t banana-ry enough so I used three. Then I carefully covered them with the rest of the caramel and stuck it in the fridge. Tomorrow at lunch I shall cover the whole lot with whipped cream and see how it is……more tomorrow, with pictures!
Bonus list of things I am happy for right now: new Scrubs, Batgirl tshirt, seeing family, laughing at myself, neck rubs and singing ‘I could have lied’ by the Chilli Peppers. How about you?
I used this recipe which is hella simple for Lee’s birthday request of banoffee pie (there are two spellings of banoffie. I’m going with the one most like toffee.) Lee got a can of Highlander caramel at the supermarket so I didn’t need to boil a tin for three hours.
I beat the caramel and cream together with the hand beaters to get optimum smoothness. The pastry was very easy to make because it made itself, you just get your Giffy to cut up the butter and chuck it in the food processer (the butter not the Giffy) with the flour and icing sugar and it makes itself.
Things to change for next time:
Grease the pie pan more. I mean, I greased it. I totally did, but apparently this pastry is sticky and it wanted to stay adhered to the pie pan.
Chill the pastry base for a while before baking it. I just put it in for the time the oven was heating up and I think it could have used longer.
bake the pastry for longer at a lower heat so that it cooks a bit better. It cooked ok, like it was brown at the edges, but the bottom of it could have used longer. Keep it in the oven until it pulls itself away from the edge of the pan. I love it when baking does that, it means it is easy to get out when it’s done.
When it came time to eat it I was still a bit edgy because…I’ve never had banoffee pie before. Generally if it’s on the dessert menu there’s something there I like more like warm chocolate cake with hot chocolate sauce. Mmm. But I figured everyone had said it was good pie and I knew what had gone into it was all good…so I ate it. And it was delicious. Not too rich, not too sweet. The pastry was really tasty, crumbly, biscuity. So banoffee pie was a huge success and I’m thinking I’d like to do little individual banoffee pies in ramekins next time. Because then it’s not an issue if the pastry sticks, because people will just chip out their own.
Thanks to Giffy for chopping up the butter and thanks to Erik for squeeing over Domestic Jenni and thanks also to Lee for challenging me to make new and different tasty baking.
Yesterday I made Lee buy me a bag of oranges because it came with a free beachball. He did so on the condition that I eat the oranges, so today I tried out an orange cupcake recipe found at Cupcake Recipes and man they are good.
Just the right amount of fluffy in the middle, a little crispy toasted on top, the orange flavour carries through and the recommended icing is very tasty too.
Try it out?
� 1 3/4 cup cake flour
� 1 cup sugar
� 1/2 teaspoons salt
� 2 1/2 teaspoons baking powder
� 2 large eggs, separated and whites beaten until stiff
� 1 teaspoon vanilla extract
� 1/2 cup orange juice
� 1 stick of butter, softened
Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these ingredients together thoroughly.
Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients 1/3 at a time alternating with adding portions of the orange juice to the creamed mixture.
Fold in beaten egg whites. Spoon batter into cupcake liners until 1/2 full.
Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.
The batter was uncharacteristically thick for cake, but light and fluffy so I spooned it in and hoped for the best. The best happened. I am in love with this cupcake recipe.
My best recipe for Christmas cookies, up online by special request.
I originally got this recipe from “The Really Reliable New Zealand Cookbook” which had some very good bread recipes as well. My sister has it.
1 cup of honey
3/4 cup brown sugar
1 tablespoon lemon juice
1 tablespoon grated lemon rind
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon baking soda
3-4 cups plain flour
Put everything except the flour and baking soda into a medium saucepan, stirring over a low heat until it is all blended and the sugar is no longer grainy. Do not boil. Remove from heat and let cool.
Once it’s cool you can add the baking soda and stirring the flour in. Start with one cup and then add a half cup at a time, mixing thoroughly between each addition.
Eventually it will be firm enough to roll out. The more flour you add the harder the biscuits will be at the end, so try and tough it out through all four cups of flour. (I can’t stand soft biscuits.)
At this point you can start rolling out the dough or just stick it in the fridge to wait for when you want biscuits. The dough lasts well in an airtight container or rolled up in glad wrap.
Roll it out 5mm thick and cut into shapes. They can go quite close to each other on the baking sheet because they don’t rise much. Bake on 170 degrees Celsius for 10-20 minutes, until the edges go brown.
Cool them on a rack and decorate with icing if you are so inclined.
PoF: Robot shirt
CO: Christmas is coming!