Credit to: Justamumz.com

Justamumz has many brilliant recipes, and activities for the kids.

For years Kentucky Fried Chicken have preserved the secret formula for their Southern Fried Chicken which was locked away in a safe.

However this secret was leaked out when they found that a new Chef to make sure he got it dead right had scribbled the recipe down on the back of a menu,  a menu that was was later discarded.

Now you too can cook your chicken just like the Colonel !

110g sugar

  110g butter

  130g self raising flour

  3 eggs

Mix all together, grease a Pyrex bowl and put 3 or 4 spoons of jam or syrup pour on cake mixture and cover with foil. put about 3 inches of boiling water in the slow cooker and put the pudding bowl in cook on high for 3 hours...............enjoy with custard. )

1/2 cup warm water

2 cups of warm milk

2 Tbsp melted UNSALTED butter

1-3 tablespoons of sugar (add more if you like sweeter bread)

3 tablespoons of active dry yeast (conservative side)

6 cups of whole wheat flour (or 3 cups whole wheat & 3 cups all-purpose flour)

2 teaspoons of salt

1 teaspoon of baking powder

Grab a big bowl, and stir the 1/2 cup of warm water, 1 (or more) tablespoons of sugar, 3 tablespoons of yeast. Wait for 5 minutes (no longer - mine went all over the place the first time!) – it should be frothy on the top. While your waiting warm 2 cups of milk and 2 Tbsp of butter in microwave.

Next, add milk and butter to yeast mixture. Using a standing mixer slowly add the 6 cups of flour, 2 teaspoons of salt, and 1 teaspoon of baking powder. Mix and knead the dough. (I used dough hook once I had incorporated most of the flour for about 5 minutes then kneaded by hand for another 5-7 minutes.)

Line your slow cooker with cooking (baking) paper and place in your round ball of dough. I will rise in the slow cooker as it heats through. Cook on High power for 2- 2.5 hours. Start checking at every 7-10 minutes until top is sponge-y but springs back and no moisture on the top. The bottom should be a nice brown colour as well as sides. I put mine (just the loaf) in the oven on broil/grill for less than 5 minutes to get a nice crusty top too!

NOTE: You can use a tea towel on top if you want to avoid condensation dripping in down on the loaf. I haven't tried this myself - let me know how you go!

*Use UNSALTED butter or adjust extra salt added!

*Add MORE sugar if you want a sweet bread like in the shops.

*If you can't or are not skilled/practiced at kneading try the 50:50 ratio with whole wheat flour and all purpose flour, otherwise you will end up with a very dense loaf.

*Make sure it is completely cooked through - my loaf took 2 1/2 hours!!

Slice and enjoy as whole grain toast or sandwich bread!

Ingredients

350g (12oz) strong white bread flour, plus extra to dust

½ x 7g sachet easy-blend yeast

1tsp salt

Slow Cooker Basic White Bread Loaf

One rise is all you need with this soft-crust crockpot bread loaf – it proves as it cooks!

Makes: One 450g loaf

  Put the flour, yeast and salt in a large bowl and stir together until combined. Add 225ml (8floz) hand-hot water and stir to make a soft dough. Add a little more flour if the dough feels too sticky. 

Tip the dough out on to a lightly floured work surface and knead for 10min or until smooth and elastic. Put the dough in a large bowl, cover with cling film and leave to rise for 1-1hr30min until doubled in size.

Tip the dough out on to a work surface and knead again for 2min to knock out any large air bubbles. Shape into a round loaf.

Line a slow cooker pot with baking parchment and trim so the paper does not come up higher than the sides of the pot. Carefully lower the shaped loaf into the lined pot, cover with the lid and turn the slow cooker on to its high setting (see GH Tip). Cook for 1h 15min-1hr 30min until risen and the top of the bread feels firm and springs back when pressed lightly.

Remove bread from the pot and its paper and transfer to a wire rack to cool completely, or if you prefer a golden crust, preheat the grill to high. Put loaf on a baking tray and cook under the grill for 5min or until golden, then transfer to a wire rack to cool completely.

TIP:

Cooking times and heat settings will vary between slow cookers. We used a 4.5l slow cooker that has a temperature of 90°C when set on low and 99°C when set on high.

1x block of caramilk choc (190g)

1x tin of condensed milk (395g)

1 packet of plain biscuits (250g)

80g coconut ( + extra to roll balls in)

I know you can just melt the chocolate in the microwave but I prefer to do mine in my slow cooker, that way I don’t have to worry about it burning while I am crushing biscuits etc.

  Slow cooker on high (lid off)  

Brake up the chocolate and put into the slow cooker to melt

While you wait for chocolate to melt crush your biscuits ( I just use a ziplock bag and rolling pin)

Once chocolate is all melted turn off slow cooker and add everything else in. Mix together well and roll into balls, and then roll into the extra coconut.

Store in the fridge or freezer

Bara brith is a rich fruit loaf made with tea (sometimes known as 'speckled bread'). The flavour can be altered slightly by adding marmalade or whiskey liqueur.

Ingredients:

450G/1lb self raising flour, 1tsp mixed spice, 175g/6oz Muscavado sugar, 1 medium size free-range egg, 1tbsp orange zest, 2tbsp orange juice, 1tbsp honey, 300ml/½pt cold tea, 450g/1lb mixed dried fruit, Extra honey for glazing

Method

Put the mixed dried fruit into a mixing bowl; pour over the tea, cover and leave to soak overnight.

Next day mix together the sugar, egg, orange juice, zest and honey, add to the fruit. Sift in the flour and spice, and mix well. Pour the mixture into a buttered loaf tin, 1.2L/2pt.  

Bake in a preheated oven at gas3/160c/325f for about 1¾ hours. The loaf should be golden in colour and firm to the touch in the middle. Baste with honey whilst still warm. Allow to cool thoroughly before storing in a cake tin. The flavour can be altered slightly by adding a few flavours. When soaking the fruit, substitute ¼ of the fluid with a whisky liqueur. Replace the honey and fruit juice with 2 tablespoons of marmalade. Alternatively, replace two tablespoons of fruit with chopped stem ginger, and replace the juice and honey with lemon marmalade, and the orange zest with lemon. 

Cooking time less than 10 mins, Serves 6-8

Ingredients:

225g/8oz self-raising flour

110g/4oz salted butter, diced

85g/3oz caster sugar, plus extra for dusting

handful of sultanas

1 free-range egg, beaten

milk, if needed

extra butter, for greasing

Method:

Sift the flour into a bowl and add the diced butter.

Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs.

Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.

Roll the dough out on a floured board to a thickness of about 5mm/½in.

Cut into rounds with a 7.5–10cm/3-4in plain cutter.

Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.

Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.

Remove from the griddle and dust with caster sugar while still warm.

Ingredients

Serves 4  

70ml Full fat milk, 125g Dark chocolate, 300ml Welsh double cream, 1 tbsp/15ml Welsh Whisky, pinch of vanilla salt  

Method  

In a small pan gently boil the milk.  

Grate or roughly chop the chocolate into a mixing bowl and pour over the boiling milk.  

Mix well with a whisk to a smooth glossy thick sauce, add the cream liqueur and put to one side to cool.  

In a clean cold bowl lightly whip the cream so it is softly peaking but falls back on itself slightly, do not over whip.  

Slowly fold in the chocolate sauce with the whipped cream and add a pinch of vanilla salt.  

Spoon into a plastic container and chill in the refrigerator to set for a couple of hours.  

Using a spoon or ice cream scoop dipped into hot water, scoop balls of truffle and use as desired, either as a dessert in its own right or as a garnish for other desserts such as lemon tarte etc., finish with a pinch of vanilla sea salt and a sprig of mint.  

Have you a favourite microwave recipe ?