traybakes & more

retro recipes for the modern baker

Category: Traybakes (page 2 of 3)

Yum Yum Cakes

This was a new traybake for me, but at the same time there is something familiar about it.  Perhaps I have eaten it in the past or maybe it’s just the combination of ingredients.  Or maybe the meringue layer made me start to think about pavlova…

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S’mores Traybake

Ever since I started this blog, I’ve spent a lot of time thinking about baking and traybakes and baking traybakes…and after a while, I began to think about making some ‘new’ traybakes (hey, the classics all had to start somewhere!)

Living in the US, we have been introduced to s’mores and they have been a firm favorite in our house ever since – especially with Little Miss Traybakes.  For anyone who doesn’t know what a s’more is, you sandwich a piece of chocolate and a toasted marshmallow between two graham crackers (which are more or less like digestives) and then attempt to eat it without getting too much sticky marshmallow all over your face and hands (or is that just Little Miss Traybakes?!)

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Ginger Shortcake

I’ve already posted my favourite Ginger Nut recipe, so when I found a Ginger Shortcake recipe in one of my books, I knew I had to try it.

Now, the recipe said to bake the base for an hour.  A whole hour.  Granted, the temperature isn’t set too high, but an hour seemed rather long to me, so I decided to start checking it after 30 minutes or so and take it from there.  And I’m glad I did.  The shortcake was starting to darken after 30 minutes and had I baked it for the full hour, I dread to think what colour it would have been.  In the end it was a little crisper around the edges and softer in the middle, which I preferred.

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Apollo Brownies

Another unusually named traybake.  It may be named after the son of Zeus, it may be named after the NASA space missions, it may even be named after the Battlestar Galactica character.  Who knows?! (Seriously, if anyone does know, I’d be interested to find out.)

This traybake was remarkably easy to make – chop, crush, melt and mix and pop it into the oven.

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Mocha Squares

Chocolate and coffee is such a classic combination.  These Mocha Squares have a chocolate flavoured base (from the cocoa powder) and a coffee buttercream-like topping.

Now, I think these are more of a grown-up traybake, (and they did not get a thumbs up from Little Miss Traybakes) as the coffee essence does add a bitter note to the topping.  And even though they definitely are sweet as well, I don’t think I could eat too many in one sitting.  Which is probably a good thing!

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Almond & Raspberry Traybake

This is another renamed traybake.  My recipe book calls this ‘Economical Almond Cheesecakes’ and the look on my husband’s face when I told him this (after he had already eaten one or two, or was it three…) reinforced the need for a better name!

Now I’m no cheesecake aficionado, in fact cheesecake rates fairly far down my list of favourite dessert items, but there is nothing resembling a cheesecake in these that I can see.  They are more like a Bakewell Tart, really.

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Cornflake Squares

I am on a roll with the ‘firsts’ for the blog.  This was my first ‘try to find the traybake someone remembered their mum making’.  I received a message via Facebook (thank you!) from someone who remembered a traybake with crushed cornflakes, coconut and white icing on the top.

This may not be the same.  This may not even come close.  But it does have cornflakes, coconut and white icing on the top.  I tried!

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Date and Nut Traybake

This recipe was a first for me.  Until now, the blog has featured recipes that I have either made before or eaten before.  This one was new to me, but it sounded interesting, and as there are going to be many more unknown recipes as I work my way through these books, I may as well start somewhere.

My recipe book calls this ‘Chinese Chews’ but I’m rather stumped by this as I can’t see what exactly makes them Chinese.  So I took the liberty of renaming them.

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Honey Flapjacks

Just four ingredients in this recipe.  Four!

And it was so easy to make.

And it has porridge oats in it, so it’s practically a health food.  If the other three ingredients weren’t there, I suppose.

This recipe makes quite a thin layer in my usual 23cm square tin, but these are buttery and crunchy and a little sticky, so I prefer them like this.  Also, smaller flapjacks mean you can eat more without feeling guilty.  Or is that just me…

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Go (mint) green for St Patrick’s Day

As March began and I saw that my daughter’s preschool would be talking about leprechauns and pots of gold (FYI, if my daughter found a pot of gold, she would apparently “buy more monkeys”) my thoughts turned to something to make for St Patrick’s Day.

One of my books has a recipe for ‘Homemade Irish Cream Liqueur’ but perhaps we’ll leave that for another day…

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