Bonfire night this year falls on a Saturday for a change so the children can join in the fun making sweet treats for you, your family and friends to enjoy.
The first recipe involves a little bit of frying ..
BITE SIZED TOFFEE APPLE DONUTS (MAKES AROUND 40 LITTLE DONUTS)
1/2 pint milk
4 oz butter
2 lb flour
2 x 7gm sachets of fast acting dried yeast
4oz caster sugar (plus an extra couple of oz for dusting)
Pinch of salt
1 tsp ground cinnamon (plus an additional half tsp for dusting)
2 large beaten eggs
2 large sweet apples grated
1 tin carnation caramel
Oil to fry Method:
Warm the milk and add that butter and set aside until all the butter has melted and the milk mixture is no more than hand hot. Put all the dry ingredients into a bowl and make a well in the middle. Pour the slightly warm milk mixture, grated apple and beaten eggs into the well of flour etc and mix to a SOFT dough.
Gently knead the dough on a lightly floured surface before putting into a greased bowl and sealed with cling film till the dough has proved (around 2 hours).
After the first prove, tip out the dough and re-knead and then pull off walnut sized balls of dough. Roll into small balls and place them onto a greased baking tray and keep going until all your mixture has been used up. Cover again and leave for a further 40 minutes.
In the meantime, mix the dusting sugar and cinnamon and place on a dry tray ready to roll your fried donuts in.
Lightly fry around 4 at a time until golden brown and pop onto some kitchen roll to drain. Whilst still warm, toss in the cinnamon sugar and leave to cool.
To fill the donuts, simply poke a hole with a skewer in each donut and pipe in the caramel mixture.
Keep a little of the caramel to swirl over the top of them – DELICIOUS
NO BAKE CHOCOLATE & PEANUT BUTTER OATCAKE SQUARES
12 oz Butter
6 oz Brown Sugar
6 oz peanut butter
10 oz rolled oats
8 oz plain chocolate chips
2 tsp vanilla extract
Put the butter and demerara sugar in a pan to melt down until the sugar disolves. Add the rolled oats and stir until all the oats are covered and the butter and sugar are absorbed into the oats.
In the second pan, melt together the peanut butter and chocolate chips until smooth.
Divide the oat mixture roughly into four and put one quarter into each of the two greased trays you have ready. Press down to the edges keeping it flat. Then, pour over each half of the melted chocolate and peanut mixture and spread to the sides. Before it goes hard, sprinkle the remaining quarters of the oats over the top of the chocolate mixture on each tray. It will settle a little.
Once you have all the mixture in the baking trays, chill overnight before cutting into small even squares.