Good and Bad

[Anna (MamaWag)]

Ingredients
For the Batter:
225g/8oz plain flour
2 medium eggs
up to 500ml/17fl oz milk

For the Filling:
250g/9oz good quality butter toffee (broken up if in a block)
3 tbsp milk
6-8 (one per person) ripe bananas, sliced



Method
Sieve the flour and beat in the eggs. Beat in the milk a little at a time until the batter has the consistency of single cream. Leave to stand for at least half an hour before making the pancakes.

Put the toffee and 3 tbsp milk in a heavy pan. Stir consistently over a low heat until the toffee has melted and the sauce is smooth. It doesn't have to boil but should be nice and hot.

Fry the pancakes in a lightly oiled non-stick pan. When bubbles appear (after about 1-1½ minutes) flip or turn the pancake. Stack them up and keep them warm while you cook the rest.

Place slices of banana down the middle of each pancake and pour over a generous amount of toffee sauce. Fold over each side of the pancake into the middle. Decorate with more slices of banana and an extra drizzle of toffee sauce.

ENJOY!!

[Anna (MamaWag)]

Ingredients
300 ml boiling water
75g dried blueberries
40g olive oil spread
4tbsp clear honey
225g wholemeal self-raising flour
1 tsp baking powder
Finely grated rind of ½ lemon
A pinch of grated nutmeg
1 egg, beaten


Mix the water with blueberries and olive oil spread, and leave to soak until the mixture is just warm.
Preheat the oven to 180C/Fan 160C/Gas 4. Line two muffin tins with paper muffin cases (enough for 12 muffins)
Stir in the rest of the ingredients.
Spoon the mixture into the muffin cases.
Bake the muffins for 20 minutes until risen and golden. Transfer to a wire rack to cool. Store in an airtight container.

GREAT WARMED FOR 1 MINUTE IN THE MICROWAVE.

[Anna (MamaWag)]

Ingredients

75g/3oz melted butter
250g/9oz self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
115g/4oz caster sugar
1 tsp vanilla extract
2 large, ripe bananas
2 medium eggs
125ml/4fl oz milk





Method
1. Heat the oven to 190C/375F/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
2. With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
3. Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
4. Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full.
5. Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Let the muffins rest in the tray for 5 minutes and then remove them and leave to cool on a wire rack for another five minutes before serving.


FOR A TREAT YOU CAN SERVE THESE WARM WITH CUSTARD......MMMM!

[Anna (MamaWag)]

INGREDIENTS

150g plain flour
2g baking soda
80g porridge oats
165g soft brown sugar
170g melted butter
2g salt
170g chocolate chips
60g chopped pecan nuts or substitute with other nuts (Omit the nuts if you have a nut allergy)
180 ml caramel sauce


DIRECTIONS

Preheat oven to 175 degrees C. Grease one 9inch square tray.

Mix together 125g flour, baking soda, oats, brown sugar, salt and melted butter. The mixture will be crumbly. Press half of the mixture into the bottom of the prepared pan.

Bake at 175 degrees for 10 minutes.

Let cool slightly then sprinkle with the chocolate chips and chopped nuts. Mix the caramel sauce with the 3 tablespoons of flour and drizzle over the chocolate chips.

Top with the remaining oat mixture. You will need to crumble it into small pieces to cover.

Bake at 175 degrees C for 15 minutes. Let bars cool before cutting.

ENOUGH SAID - A REAL TREAT!