traybakes & more

retro recipes for the modern baker

Category: Traybakes (page 1 of 3)

Crunch & Crumble Bars

It’s definitely Fall here in New England. The leaves are turning a beautiful range of autumnal colors, we’ve continued our family tradition of going apple picking at a local orchard and we’ve been baking appropriate treats like these Crunch & Crumble Bars.

A rich, buttery shortbread base, topped with your choice of jam and then sprinkled with a nutty, crunchy, crumble topping.

I used jam for my fruity layer but you could just as easily stew some apples or other seasonal fruit and use that instead. Apple Crumble Bars would be delicious, especially with all the freshly picked apples that are available at this time of year.

These got a big thumbs up when I brought them into the office but Little Miss Traybakes wasn’t as convinced this time, but that’s mostly to do with her dislike of any nuts that aren’t peanuts, so don’t rely on her opinion for this one!

Ingredients

Base

4oz/110g butter

2oz/55g sugar

1 egg yolk

5oz/150g plain flour (all-purpose flour)

5-6 tbsp jam

Topping

5oz/150g plain flour (all-purpose flour)

½ tsp baking powder

4oz/110g butter

2½oz/70g brown sugar

1½oz/40g chopped nuts (I used pecans)

Method

1. Preheat oven to 180C/350F and line a 8″/20cm square tin.

2. Beat the butter and sugar together until light and fluffy. Then gradually add the egg yolk with the flour to make a soft dough.

3. Press into the tin and bake for 15 minutes.

4. Remove from the oven and (very carefully!) spread with the jam while the base is still warm.

5. (You can do this stage while the shortbread base is baking). Rub the butter into the flour and baking powder. Then stir in the sugar and nuts and sprinkle the mixture over the jam.

6. Return to the oven and bake for a further 35 minutes or until golden.

7. Remove from the oven and leave to cool. Cut into slices and enjoy!

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No-Bake Peanut Crunch

The Traybakes Family has returned from vacation and while recovering from jet lag, we’re still getting over the fact that the weather at home was (almost!) as warm as the weather we get in the summer here in Massachusetts! So, for sunny, summery days like these, when it’s too hot to turn on your oven, this No-Bake Peanut Crunch is the perfect solution.

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Ginger Slice Traybake

Ginger has been a popular flavor running through my bakes since I started the blog. And as it’s always proved a winner with Little Miss Traybakes, when I saw this Ginger Slice Traybake recipe, I had to give it a go. For other gingery bakes try Date and Ginger CrunchiesGinger Shortcake or even Ginger Cake. See, I told you ginger is popular in traybakes (and cake, and cookies…!)

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French Chew

Nope, I have no idea where the name French Chew comes from either! This was a new traybake to me. I don’t remember ever eating French Chew. I don’t remember ever baking French Chew. But the recipe looked interesting, so I thought I’d give it a go. Now, having no real point of reference to compare it to (and my internet searching proved fruitless), I therefore have to assume that this is an accurate representation of French Chew.

So, French Chew is a soft sponge base, topped with a thin layer of coconut meringue. That’s it. Pretty simple and straightforward. Also pretty tasty.

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Butterscotch Squares Traybake

This Butterscotch Squares Traybake recipe is essentially a recipe for Blondies. However, when I was a child, I’m not sure I would have known what a Blondie was, so Butterscotch Squares seems much more descriptive! It’s another easy bake, just some melting and mixing required. And it got a big thumbs up from Little Miss Traybakes. And she’s not even a big fan of nuts in my baking, so that’s got to be a good sign!

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Pineapple Coconut Slice

Pastry, jam, pineapple and coconut. It all sounds like a pretty good combination of flavors. And you’d be right! This Pineapple Coconut Slice has a layer of pastry topped with jam (I went for raspberry), pineapple pieces (tinned works great) and then a coconutty mixture, which turns beautifully golden after it’s been baked.

Yes, you have to make pastry for this, but it’s really not that tricky and you’re covering it with lots of toppings, so don’t worry too much about it. And the coconut mixture is quite stiff, so you have to scatter it over the top and press it down a bit, but it all works out in the end, and a little piece of pineapple peeking thought the coconut here and there gives a glimpse of what’s to come!

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Date Slices

Dates are a firm favourite in the Traybakes’ household and there is usually a packet of Medjool dates in the fridge for on-the-go sweet snacking. I’ve already got one date traybake recipe in the archives and there are several more recipes for traybakes and breads/cakes still to come. And now we have this recipe for Date Slices. We like dates!

This latest traybake is another simple recipe.  Dates, oats, flour, sugar, butter. Then you have a tin full of Date Slices! These make a perfect teatime or even lunchbox treat – chewy, sticky, sweet and oaty. Yum!

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Mallow Squares

Chocolate! Marshmallow! Weetabix?! Yes, you did read that correctly. These Mallow Squares have Weetabix in the base. Mixed with some sugar and coconut, of course, I’m not going to try to pretend that these are some sort of breakfast food!

I guess it shouldn’t be all that surprising that there are traybakes out there with Weetabix in them, I have used Cornflakes (here) and Rice Krispies (here) before and I’m sure I’ve got a few recipes somewhere that use All-Bran. Breakfast cereals are a staple ingredient in the traditional traybake world!

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Neapolitan Squares

Although not exactly the same as Neapolitan ice cream, the three layers on this Neapolitan Squares traybake look similar enough to earn the name!

It turns out that Neapolitan ice cream was originally available in a variety of flavours and then the chocolate, vanilla, and strawberry combination took over as these were most popular in the USA at the time.

While there isn’t chocolate or vanilla in this Neapolitan Squares traybake, it has a digestive/graham cracker base, a sticky coconut middle and a pink-hued strawberry buttercream topping!

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Alice Cakes

I have multiple recipes for Alice Cakes, but I don’t remember eating these growing up. But there are many recipes I have encountered that are unfamiliar to me, that’s one of the pleasures of baking for this blog, I get to discover all sorts of new treats.

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