traybakes & more

retro recipes for the modern baker

Tag: easy (page 1 of 5)

Cherry Cookies

Interestingly, I have several variations on this Cherry Cookies recipe in the pages of my retro recipe books, so I thought I’d give it a go as it has two classic traybake ingredients – cherries and cornflakes.

Then, when I got my Cornflakes box out to weigh and crush the flakes, there was a very similar recipe on the back of the box! A little research later and it turns out the original recipe was a winner in the Pillsbury Bake-Off in 1950. This recipe isn’t exactly the same, as the original contained pecans and dates but it’s certainly close.

What you have in these Cherry Cookies is a sweet sugar and cherry cookie with a coating of crunchy cornflakes. It’s an easy bake and a simple cookie, but sometimes, that’s all you need.

A true 1950s retro classic from the US that made it’s way into multiple recipe collections in Northern Ireland!

Ingredients

4oz/110g/1 stick butter

3oz/85g/½ cup sugar

1 egg, beaten

½ tsp vanilla extract

5oz/150g/1 cup plain flour (all-purpose flour)

1 tsp baking powder

pinch salt

2oz/55g/about 16 glacé cherries (candied cherries), chopped

2oz/55g/1 cup crushed cornflakes

8 glacé cherries, halved, for decoration

Method

1. Cream the butter and sugar together until light and fluffy. Then beat in the egg and vanilla.

2. Sift the flour, salt and baking powder into the mixture along with the chopped cherries and stir until combined.

3. Form into 14-16 balls (around a heaped tablespoon of mix per cookie) and roll in the crushed cornflakes to cover the outside of the dough.

4. Place on a greased or lined baking sheet, leaving room for the cookies to spread. Place a halved cherry on top of each cookie and flatten slightly.

5. Bake at 350F/170C for 15-18 minutes. Remove from the oven and cool on a wire rack. Enjoy!

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Chocolate & Apricot Wedges

This is about as simple as it gets. Chocolate & Apricot Wedges.

OK, so the wedges are purely an aesthetic thing, you can cut these into any shape you want. And the apricot is purely a suggestion, you can use any dried fruit that you want. But it’s as simple as melting some chocolate and butter, crushing some biscuits and mixing it all together. Then waiting long enough for it to set so you can eat it.

It’s definitely a useful recipe to have for those times you need a quick and easy no-bake traybake.

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Traditional Soda Farls

It’s been a while since I’ve had a savory recipe on the blog, so I thought it was about time to venture back into the ‘& more’ section of traybakes & more. It’s also been an even longer while since I made these Traditional Soda Farls (which my autocorrect keeps trying to change to farms!) but once I had made them, I was left wondering why I don’t make these more often. Wheaten bread is my usual go-to bake when I need bread in a hurry – and I’ll aim to have my recipe for that on the blog soon – then I made Soda Farls for the first time in ages and realized they are even easier and quicker to make.

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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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No-Bake Honey Crunch Traybake

Another new traybake for me this week. I can’t remember which retro recipe book this No-Bake Honey Crunch Traybake came from as I just made a copy the last time I was back at Mummy Traybakes’ house, but it intrigued me enough to make a note of it and I recently decided to try it out.

And it was a success all round! I offered some to my book club (my other official taste testers) and it proved to be a hit companion to our latest book discussion, as well as getting a thumbs up from Little Miss Traybakes.

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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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No-Bake Chocolate Biscuit Cake Traybake

This No-Bake Chocolate Biscuit Cake Traybake goes by many different names, with subtle variations to the recipes. But the basic principle is a chocolatey mix with crushed biscuits and any additions you want. I kept it traditional, for me at least, by adding raisins and glacé cherries, but feel free to take liberties with the recipe and add other dried fruit, or even something like Maltesers!

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Brown Sugar Meringues

Meringues were a regular feature at my birthday parties when I was growing up (along with Toffee Rice Krispie Squares), although typically made with white sugar instead of these Brown Sugar Meringues. And Mummy Traybakes usually sandwiched them together with whipped cream. Yum!

Nowadays I see these being referred to as Meringue Kisses or Meringue Cookies, but I still just think of them as meringues. Making them with brown sugar, instead of the more traditional white sugar, creates a darker, more treacley flavor, with a hint of caramel, which is just as delicious.

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No-Bake Date Rolls

It looks a little like Fifteens, before you cut into it anyway. It’s a similar log shape and is coated with coconut, and these No-Bake Date Rolls are just as easy to make, with an equally simple list of ingredients.

These were one of my favorites when I was a child and may explain my continuing love of dates as an adult, and the numerous date traybake recipes I have already made for the blog!

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Treacle Scones

Scones are a big part of Northern Irish baking. To be honest, scones are popular on both sides of the Atlantic, although the American variety do tend to be bigger. These Treacle Scones are a nice variation on a plain scone (recipe here). They are a little sweet and the treacle adds a lovely depth of flavor and color. Best served with a slathering of butter and your favorite jam.

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