The Rose Cottage Recipe Book

One of our oldest "family" recipes that we were given by Sandra Davison, many years ago in Plymouth.

Ingredients

110 g	butter
110 g	sugar · for the dough
225 g	self raising flour
1	egg · beaten
450 g	baking apple · peeled, cored and thinly sliced
50 g	raisins or sultanas
2 tbsp	sugar · for the fruit
1 tsp	ground cinnamon
1 tsp	ground ginger

Method

1. Pre-heat oven to 180°C.
2. Melt the butter and allow to cool a little. Add the sugar for the dough and the beaten egg and mix well. Stir in the flour to make a soft dough.
3. Put half the dough in the bottom of a lined deep cake tin.
4. Mix the sugar for the fruit, cinnamon, ginger & apples together and spread over the dough.
5. Top with the remaining mixture
6. Bake for 40-45 mins at 180°C

• Serve hot with clotted cream, or cold and sliced.
• Goes nice and crispy on the outside.
• Don’t slice the apple too thickly as it needs to cook inside the cake.

Ingredients

175 g	light muscovado or soft brown sugar
175 ml	sunflower oil
3	large eggs, lightly beaten
140 g	grated carrots (about 3 medium)
100 g	raisins
1	large orange grated zest of
175 g	self-raising flour
1 tsp	bicarbonate of soda
1 tsp	ground cinnamon
½ tsp	grated nutmeg (freshly grated will give you the best flavour)
Frosting
125 g	unsalted butter at room temperature
50 g	icing sugar
250 g	cream cheese

Method

1. Preheat the oven to 180℃ (fan 160℃).
2. Oil and line the base and sides of an 18 cm square cake tin with baking parchment.
   
3. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs.  Lightly mix with a wooden spoon.
   
4. Stir in the grated carrots, raisins and orange rind.
   
5. Mix the flour, bicarbonate of soda and spices, then sift into the bowl.  Lightly mix all the ingredients until evenly amalgamated.  The mixture will be fairly soft and almost runny.
6. Pour the mixture into the tin and bake for 40 to 45 minutes, until it feels firm and springy.
   
7. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.
   (You can freeze the cake at this point.)
   
8. Cream cheese frosting:  For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Spread a thick layer on top of the cake.
   

Notes

• Ingredient amounts don’t need to be exact.
  
• May need to bake longer and at a lower temp in a loaf tin.  Two small loaf tins cook for same amount as a large square tin.
  
• Tested successfully with gluten free flour
  

Ingredients

1 cup	butter, softened
1 cup	light brown sugar
½ cup	white sugar
2	eggs
2 tsp	vanilla extract
1 ¼ cup	all-purpose flour
½ tsp	baking soda
1 tsp	salt
3 cups	quick-cook oats
1 cup	semi-sweet chocolate chips

Method

1. Preheat the oven to 165℃.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
3. Beat in eggs one at a time, then stir in vanilla.
4. Combine the flour, baking soda, and salt. Stir into the creamed mixture until just blended.
5. Mix in the quick oats and chocolate chips.
6. Drop by heaping spoonfuls onto ungreased baking sheets.
7. Bake for 12 minutes in the preheated oven.
8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

(Amounts can be halved and you'll still get plenty!)

You'll need a large mixing bowl (with a mixing spoon) plus a baking tray (and tea spoon).
A wire cooling rack would also be useful.

Ingredients

1¼ cup	250 g	butter or margarine, softened
2 cups	400 g	sugar
2		eggs
2 tsp		vanilla essence
2 cups	300 g	unsifted plain flour
¾ cup		cocoa powder
1 tsp		baking soda (bicarbonate of soda)
½ tsp		salt
1 cup		finely chopped nuts (optional)

Method

Preheat the oven to 175°C.

1. Cream the butter (or margarine) and sugar in a large bowl then blend in the eggs and vanilla.
2. Add the flour, cocoa, baking soda and stir the mixture together.
3. Stir in the nuts, if desired.
4. Drop the mixture, by teaspoon, onto an ungreased cookie sheet. Bake for 8 to 9 minutes.
   Do not over bake. The cookies will be soft. They puff up while baking and flatten while cooling.
5. Cool on the cookie sheet until completely set (about 10 minutes) then remove to a wire rack to cool completely.

Makes about 4½ dozen.

Ingredients

225 g	plain flour
175 g	caster sugar
1 tsp	vanilla essence
1 tsp	baking powder
1	egg, beaten
	chocolate, chopped or chips

Method

1. Mix the flour, baking powder together and rub in the butter to “breadcrumb” texture.
2. Stir in the sugar, vanilla and beaten egg.  
3. Mix to a smooth dough and knead for 2 minutes.
4. Add in the chopped chocolate.

This may be eaten as 'dough', or...

1. Refrigerate for 15 mins, in a 5cm diameter roll.
2. Preheat the oven to 190℃.
3. Chop into slices, and place on a greased baking sheet.
4. Sprinkle with a little sugar.
5. Cook in the oven for 10 mins or until brown.