RHUBARB MUFFINS WITH STREUSEL TOPPING

If you’re stuck working from home now and can’t stop off on your commute to the office for an ‘energy’ giving treat to get you through the day. What about baking some of these, eating all you can then freezing some for later.  A bit more effort perhaps, but well worth it!

CHOCOLATE AND ZUCCHINI LOAF

Last year I was looking for a recipe for a zucchini loaf to take on a family picnic.  I found this chocolate variety and decided to add a chocolate cream cheese frosting that I use on another cake.  It worked really well and was a great hit with the family.

ZUCCHINI LOAF with pecans-3 ways

This Zucchini Loaf is easy to make and if you’re one of those parents home schooling your kids during this Covid19 crisis it could be a good project to give the them as part of their maths work.  The added bonus is that you get something good to eat when it’s cooked.   I admire you all, parents and kids, it’s a difficult and challenging time and you’re doing a great job.  Stay well everyone………………

CHOCOLATE ALMOND CAKE

I decided this week to hunt out recipes from Mum’s collection that you could make without flour, pasta or rice, which sadly panic buying wiped off the supermarket shelves last week.  I found this Chocolate Almond Cake, it’s heavy on eggs, but if you have enough to make it I reckon it will cheer the family up.

PINEAPPLE UPSIDE-DOWN CAKE

As far as I can work out this recipe came from the bottom of a new Willow 8″ round cake tin, probably back in the 50s.   Between my own cake tins and those I inherited from Mum I haven’t bought a new cake tin for years so I have no idea if they still come with a recipe, but if they do I hope it’s a bit more accurate than this one, as they’ve left out the quantity of tinned pineapple to use.  A 440g can should work, baked in a 20cm cake tin and at 180o.

HUMMINGBIRD PECAN CAKE

I’ve never made a Hummingbird cake and hadn’t heard of it until I found this recipe. Wikipedia tells me that the Hummingbird Cake was created on the island of Jamaica and was named after the island’s national bird and that it’s been a favourite of American county fairs and baking competitions since the 1970s.  This one is made using pecans, but you can use walnuts, if you prefer.

PINEAPPLE AND CARROT FRUIT CAKE

Yes, this is a fruit cake, but it’s only October so I’m not suggesting it should be your Christmas Cake.  It won’t be long before it’s time to get the Christmas recipes out and make the pudding and cake, but think there’s a few more weeks before you need to do that .  Sadly these days I only make fruit cakes at Christmas, but really they’re an easy cake to make, they keep well and ingredients like the pineapple and carrot in this recipe add extra flavour.  Worth making all year round really……