Easy Baking Recipes

Simple, healthy and easy baking recipes for bread, cakes, biscuits, muffins, scones etc. Make these great baking recipes in no time at all. You don't need a baking school or a baking degree to make these! These recipes are totally fool-proof!

You will find quick baking recipes here for no-nonsense home baking. They are my favourite recipes that I have collected over the years. In my early years of baking I was terrible. However, with these tried and tested recipes you will find that they are foolproof and come out great, every time.

EASY BAKING RECIPES: Cheese Puffs

Makes about 12

3 cups grated cheese

2 cups flour

4 teaspoons baking powder

2 eggs

3/4 cup milk

Method:

Pre-heat oven to 240°C. Mix all ingredients together in a mixing bowl. Drop spoonfuls of mixture onto a well-greased baking tray. Place in hot oven immediately. Turn oven off and leave to bake for 10 minutes. Remove from oven and cool on a wire rack. Serve warm. Now isn't that a great baking recipe?! Delicious!

Fancy making some great scones? You will be surprised what a difference a can of lemonade can make to your scone recipe! Yes, this scone recipe uses lemonade, and the results are amazing!

4 cups self-raising flour

300 ml cream

1 can(355 ml) lemonade

1/2 teaspoon salt

Method:

Mix all ingredients in a bowl to a smooth dough. Tip out onto a well-floured board, press down until dough is about 1 inch thick. Cut into squares or rounds with a cookie cutter. Bake at 220°C for about 15 - 20 minutes until they start to golden. Check with a skewer to see if they are cooked and cool on a wire tray. Serve with strawberry cream and whipped cream.

2 cups self-raising flour

3/4 cup milk or cream/milk

1 cup grated cheese

salt and pepper to taste

Method:

Put dry ingredients into a bowl. Make a well and stir in milk to make a soft dough.

Place on a floured board and cut into shapes.

Sprinkle extra cheese on the top and cook in hot oven - 220°C for 10 minutes until brown on the top.

The best cookie recipe! - and they taste great!

250 g butter

3 tablespoons condensed milk

3/4 cup sugar

1 1/2 cups flour

1 1/2 cups rolled oats

1 teaspoon baking powder

250 g chocolate chips

Method:

Beat butter, condensed milk and sugar together until light and creamy. Add flour, rolled oats, baking powder and chocolate pieces. Put tablespoonfuls of mixture onto a greased oven tray, and flatten with a fork. Cook at 170°C for 20 minutes until golden.

50 g butter

2 tablespoons golden syrup

1/2 cup Condensed Milk

3/4 cup flour

1 cup rolled oats

1 cup coconut

1/4 cup finely chopped crystallized ginger

1/2 teaspoon baking soda

Method:

Preheat oven to 180°C.

Place butter and golden syrup in a small saucepan. Stir over low heat until the butter melts. Remove from heat and stir in condensed milk.

Place the dry ingredients in a bowl and pour in the butter mixture. Stir until thoroughly mixed.

Place teaspoonfuls of the mixture onto a lightly greased baking tray. Push down with the back of a fork to flatten.

Bake in a preheated oven for approximately 15 minutes, or until biscuits are golden brown.

This is a great way to use up those squishy bananas in your fruit bowl and makes baking a pleasure with this easy and delicious loaf. For this recipe baking can't get any better!

125 g butter

1 cup sugar

2 eggs, beaten

2 - 3 bananas, mashed (approx. 1 cup)

1/2 cup walnuts, chopped

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

Method:

In a food processor mix the butter and sugar together until light and fluffy. Add the beaten eggs, mashed bananas and walnuts and mix thoroughly. Lightly mix in the flour, baking powder and baking soda. Pour mixture into a well-greased, large loaf tin. Bake at 180°C for 45 - 50 minutes. Cool in tin before removing and place on a wire rack. Slice and butter.

2 cups chopped dates

1 cup pecan or walnuts, chopped

1 teaspoon bicarbonate of soda

1 tablespoon butter

2/3 cup sugar

1 cup hot water

2 cups self-raising flour

1 egg, beaten

Method:

Put dates, nuts, bicarbonate of soda, butter, sugar and hot water in a large saucepan. Simmer gently for 5 minutes and allow to cool. Add the flour and the beaten egg. Put mixture into two greased nut loaf tins (cicular tins with a lid at one end). You can use ordinary loaf tins if you don't have these. Bake at 180°C for about 40 minutes.

Baking muffins always give you the ability to ring the changes. With this basic muffin recipe you can add a little more cheese and take out the leeks, or you can take out the leeks and substitute it with bacon or onions etc.

2 cups self-raising flour

1 cup mature grated cheese

1 cup sliced leeks

1 cup milk

1 egg

1/2 teaspoon salt

Method:

Mix the flour, cheese, leeks and salt together. Beat the egg and add it to the milk. Mix lightly together. Don't over mix, otherwise your muffins will be tough. Bake at 180°C for about 20 minutes, or until golden. Your baking is done!

Despite the name, they don't require any baking. Instead they are made on top of the stove.

125 ml (250 g ) self-raising flour

60 g (125 ml) sugar

1 egg

1 ml salt

20 ml sugar

milk to mix to a dropping consistency

Method:

Mix all ingredients together in a food processor. Over a medium heat, drop spoonfuls of batter into a well-buttered, thick-based frying pan. When bubbles appear on the surface of your batter and burst, turn over and baking until golden. Place on a plate as you finish each batch. Serve with butter, or butter and honey.

3 cups self-raising flour

1 teaspoon baking powder

1 cup sugar

150 g melted butter

2 eggs, beaten

1 cup milk

12 fresh apricots, chopped (Or 425 g can - drained)

250 g cream cheese

Method:

Preheat oven to 200°C. Mix dry ingredients together. Fold butter, milk and eggs into dry mixture. Add apricots and cream cheese. Consistency should be fairly stiff. Cook for 15 - 20 minutes. Makes 16 muffins.

125 g butter

125 g sugar

2 tablespoons cocoa

1 egg

1/2 teaspoon vanilla essence

180 g self-raising flour

1/2 cup hazelnuts, finely chopped

Method:

Melt butter in a medium-sized pot or bowl. Remove from heat and add sugar, cocoa, eggs and vanilla essence and mix thoroughly. Sift in self-raising flour and add the finely chopped hazelnuts. Stir until evenly mixed. Place small spoonfuls on a cold, greased baking tray. Flatted a little with the back of a spoon. Bake at 180°C for 10 - 15 minutes.

1 cup caster sugar

4 eggs, beaten

225 ml sunflower oil

2 large beetroots, cooked & grated

2 cups self-raising flour

1 teaspoon baking powder

1/2 teaspoon mixed spice

1/2 teaspoon grated nutmeg

Method:

Beat sugar, eggs and oil together. Add beetroot. Into a second bowl sift all the dry ingredients together. Combine contents of both bowls. Pour the mixture into 2 greased 500 g loaf tins. Bake at 175°C for 40 minutes.

1 cup ground almonds

2-3 tablespoons cream or milk

1 cup self-raising flour

1/3 cup castor sugar

2 eggs, beaten

4-5 plums

Combine almonds and sugar. Stir in the cream - the mixture should be thick. Stir in the eggs, a little at a time, and finally fold in the flour.

Spread the mixture in a well-greased pie dish. Halve the plums, removing the pips, and place the plum halves in the batter at equal distance to each other. Sprinkle with a little brown sugar. Bake in a moderate oven until nicely browned and cooked. About 25-30 minutes. Serves 4-6