Saturday, March 31, 2007

Banana Cream Pie Recipe


Banana Cream Pie Recipe

1 quantity sweet pastry
2 tablespoons butter
2/3 cup brown sugar
2/3 cup water
1 ¼ cups milk
2 envelopes unflavored gelatin
2 eggs separated
2/3 cup whipping cream
3-4 bananas sliced
Lemon juice
Whipped cream to decorate

Roll out the dough and use to line a 23 cm/9 inch pie pan. Bake blind (unfilled) n a preheated moderately hot oven (200*C/ 400F, Gas mark 6) for about 20 minutes. Cool.

Put the butter, brown sugar and half the water in a sauce pan and stir to dissolve the sugar. Cool, then stir in the milk. Dissolve the gelatin in the remaining water and add to the mixture in the pan with the egg yolks. Mix well, then chill until beginning to set.

Whip the cream until thick and fold into a custard mixture. Beat the egg whites until stiff and fold in.

Dip the banana slices in lemon juice to prevent discoloration. Arrange most of them on the bottom of the pastry case and pour over the cream mixture.

Chill until set.

Decorate with the reserved banana slices and whipped cream.

Rock Buns Recipe


Rock Buns Recipe

2 cups self-rising flourpinch of salt
½ teaspoon apple-pie spice
½ teaspoon grated nutmeg
8 tablespoons (1 stick) butter
2/3 cup currants
7 tablespoons sugar
1 tablespoon chopped mixed candied peel
1 egg, beaten
1-2 tablespoons milk

Makes 10-12
Sift the flour, salt and spice into a bowl. Rub in the butter, then mix in the currants, sugar and peel. Mix to a stiff dough with the egg and milk.

Drop the dough in 10-12 mounds on a greased baking sheet, leaving space between them. Bake in a preheated moderately hot oven (200*C/ 400*F, Gas mark 6) for 15 to 20 minutes. Cool on a wire rack.

Donuts Recipe


Donuts Recipe
3 cups rising flour
1 teaspoon salt
1 teaspoon ground cinnamon
8 tablespoon (1 stick) butter
¼ cup sugar
1 egg, beaten
¾ cup milk
Oil for deep frying
Sugar for sprinkling

Makes about 20
Sift the flour, salt and cinnamon into a bowl. Rub in the butter, then stir in the sugar. Bind to a soft but not sticky dough with egg and milk. Knead until smooth.

Roll out the dough to 1cm/ ½ inch thick and cut into 5 cm/ 2 inch rounds. Cut out the centers with a 2.5 cm/ 1 inch cutter.

Deep fry the donuts, in batches, for 3 to 4 minutes, turning once. Drain on paper towels and toss in sugar.

Tuesday, March 27, 2007

Lemon Cream Pie Recipe


Lemon Cream Pie Recipe

2 cups crushed plain sweet cookies
½ tablespoon grated nutmeg
8 tablespoons (1 stick) butter
Filling
1 envelope unflavored gelatin
¼ cup water
½ cup lemon curd or cheese
1 ¼ cups whipping cream

Mix together the biscuit (cookie) crumbs, nutmeg and butter and press onto the bottom and sides of a greased 18 cm/ 7 inch flan ring on a baking sheet or a pie pan
Dissolve the gelatin n the water, then stir in the lemon curd (or cheese). Whip the cream until thick and fold into the lemon mixture. Pour into the crumb crust and chill until the filling is set.

Custard Tarts Recipe


Custard Tarts Recipe

½ quantity pie pastry
2 eggs, 1 separated
2 tablespoons fresh white breadcrumbs
2/3 cup light cream
½ teaspoon vanilla extract
2 teaspoons sifted confectioner sugar
Grated nutmeg

Makes 12
Roll out the dough and cut out 12 rounds with a fluted cutter. Use these to line 12 bun tins (tartlet or muffin tins)
Beat the one egg white until frothy and brush over the insides of the pastry cases. Sprinkle with the breadcrumbs (this helps to prevent sogginess)
Beat together the egg yolk, whole egg, cream, vanilla and sugar and spoon into the pastry cases. Sprinkle lightly with nutmeg. Bake in preheated moderately hot oven (190*C/375*F, Gas mark 5) for 30 to 35 minutes or until the custard filling is set and the pastry is golden. Cool on a wire rack.

Croissants Recipe


Croissants Recipe

1 teaspoon sugar
¾ cup plus 2 tablespoons lukewarm water.
2 packages active dry yeast
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons lard
1 egg, beaten
12 tablespoons (1 ½ sticks) butter
Beaten egg to glaze

Makes 12
Dissolve the sugar in water and sprinkle over yeast. Leave in a warm place for about 20 minutes or until frothy.
Sift the flour and salt into a bowl and rub the lard. Add the yeast liquid and egg and mix to a pliable dough. Knead the dough until smooth and elastic.
Roll out the dough to a rectangle about 50 X 20 cm/ 20 X 8 inches. Divide the butter into 3 portions and soften each with the back of a knife. Dot one portion over the top two-thirds of the dough rectangle, leaving a margin clear all around. Fold the bottom third up and the top third down on top of it. Turn the dough so the folds are to the sides.
Repeat the process twice, using the rest of the butter. Chill the dough for 30 minutes.
Repeat the rolling and folding 3 more times, then chill for at least one hour.
Roll out the dough to a rectangle about 58 X 35 cm/ 23 X 14 inches. Leave to rest for 10 minutes. Trim the rectangle to 52 X 30/ 21 X 12 inches, then cut it in half lengthways. Cut each strip into 6 triangles 15 cm/ 6 inches high. Brush all over with beaten egg and roll up each triangle loosely beginning at the base. Form into a crescent shape and place on baking sheets, putting the tip of the crescent underneath. Brush again with egg, then leave n warm place to rise until puffy.
Glaze again with egg. Bake in a preheated hot oven (220*C/ 425*F, Gas mark 7) for about 20 minutes or until well risen and golden brown.

Apple Muffins Recipe


Apple Muffins Recipe

2 cups self-rising flour
Pinch of salt
1/3 cup of brown sugar
½ teaspoon ground cinnamon
2 eggs, beaten
4 tablespoons butter, melted and cooled
2/3 cup of milk
2 apples, peeled, cored and grated

Makes 12
Sift the flour, salt, sugar and cinnamon into a bowl. Add the eggs, butter and milk and mix to a smooth batter. Fold the apples. Pour into 12 greased patty (muffin) tins.
Bake in a preheated moderately hot oven (190*C/375*F, Gas mark 5) for 20-25 minutes. Serve warm.

Brioche Recipe


Brioche Recipe

1 teaspoon sugar
1 tablespoon lukewarm water
1 package active dry yeast
2 cups all purpose flour
½ teaspoon salt
2 eggs, beaten
4 tablespoons butter, melted and cooled.

Makes 12
Dissolve the sugar in the water. Sprinkle the yeast on top and leave in a warm place for about 20 minutes or until frothy.
Sift the flour and salt into a bowl. Make a well in the center and put in the yeast liquid, eggs and butter. Gradually draw the flour into the liquids and mix to soft dough. Keep until the dough in smooth and elastic, then leave in a warm place to rise until doubled in size.
Knead the dough lightly to knock out any air bubbles, then divide into 12 portions. Shape three-quarters of each portion into a ball and place in a greased 7.5 cm/3 inch brioche or deep bun (muffin) tin. Press a hole firmly in the center of each ball with your finger. Roll the remaining one-quarter of each dough portion into a small ball, slightly taper one side and place it top of the larger ball. Leave to rise in a warm place until doubled in size. Beat the egg for the glaze lightly with the water and sugar. Brush this over the brioches, then bake in a preheated very hot oven (230*C/450*F, Gas mark 8) for 10 minutes. Serve warm.

Apple Squares Recipe


Apple Squares Recipe

1 quantity Victoria layer cake batter, made with 1 egg and 1 teaspoon each ground cinnamon and all spice sifted with the flour
1 ¼ cups stewed apple slices, well drained
Sifted confectioners sugar

Spread half the batter over the bottom of a greased and flowered 20 cm/ 8 inch square deep cake pan. Cover with the apple slices then spread the remaining cake batter over the top. Bake in preheated moderate oven (180*C/350*F, Gas mark 4) for about 45 minutes. Cool, then sprinkle with icing (confectioners’) sugar. Cut into squares to serve.

Brownies Recipe


Brownies Recipe

1/3 cup semi-sweet chocolate chips
5 tablespoons butter
¾ cup sugar
½ teaspoon vanilla extract
½ cup plus 2 teaspoons self-rising flour
Large pinch of salt
½ cup chopped walnuts
2 eggs, beaten

Makes 12
Melt the chocolate gently with butter. Remove from the heat and stir in the sugar and vanilla.

Sift the flour and salt into a bowl and stir in the walnuts. Add the chocolate mixture and eggs and mix well together. Pour into a greased and floured 20 cm/8 inch square cake pan.

Bake in a preheated moderate over 180 c/350 F, Gas Mark 4) for 35 to 40 minutes or until well risen and just beginning to shrink away from the sides of the pan. Cool in the pan, then cut into squares.

Thursday, March 22, 2007

Chocolate Caramels Recipe


Chocolate Caramels Recipe

1 ¼ cups all-purpose flour
½ teaspoon salt
¼ cup sugar
8 tablespoons (1 stick) butter
Filling:
8 tablespoons (1 stick) butter
2/3 cup light brown sugar
2 tablespoons light corn syrup
1 small can condensed milk
Few drops of vanilla extract
4 oz dark sweet chocolate, broken up

Makes 16
Sift the flour and salt into a bowl and stir in the sugar. Rub in the butter, then knead to a smooth dough. Press evenly over the bottom of a greased 18 cm/ 7 inch square cake pan.

Bake in a preheated moderate oven (180 C/ 350 F, Gas Mark 4) for about 25 minutes or until pale golden brown and just firm. Cool.

For the filling, put the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the butter has melted and the sugar has dissolved. Bring to the boil and boil gently for 7 to 8 minutes, stirring occasionally. Add the vanilla and beat until smooth and beginning to thicken. Pour over the shortbread base in the pan. Cool, then chill.

Melt the chocolate gently and pour it over the caramel filing. Spread evenly. As the chocolate sets, mark it into swirls with a knife. Chill until set, then cut into squares.

Almond Bread Recipe


Almond Bread Recipe

3 egg whites
½ cup sugar
1 cup all-purpose flour, sifted
1 cup whole un-blanched almonds

Beat the egg whites until stiff, then gradually beat in the sugar. Fold in the flour and almonds. Spoon into a greased 1 kg/ 2 lb (9 X 5 X 3 inch) loaf pan.

Bake in a preheated moderate oven (180 C / 350 F, Gas Mark 4) for 30 to 40 minutes. Cool in the pan, then wrap in foil and keep for 1 to 2 days before serving.

To serve, cut into wafer-thin slices and place on a baking sheet. Dry out in a preheated cool oven (150 C/ 300 F, Gas Mark 2) for 45 minutes. Serve with ice cream.

Monday, March 19, 2007

Chocolate Cherry Bars Recipe


Chocolate Cherry Bars Recipe

1 1/3 cups semi-sweet chocolate chips
2 eggs
½ cup sugar
2 cups shredded coconut
½ cup chopped candied cherries
Sifted confectioners’ sugar

Makes about 24
Melt the chocolate gently, the spread it over the bottom of a greased 28 X 18 cm/11 X 7 inch cake pan. Chill until set.

Beat the eggs and sugar together until light and frothy. Fold in the coconut and cherries. Spread over the chocolate base.

Bake in a preheated moderate oven (180 c / 350 F, Gas Mark 4) for 10 to 15 minutes or until firm to the touch. Cool, then chill.

Sprinkle with icing (confectioners’) sugar, then cut into bars.

Lunch-box Cookies Recipe


Lunch-box Cookies Recipe

6 tablespoons butter
1/3 cup dark brown sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
2 cups rolled oats
2½ tablespoons marmalade
2/3 cup raisin

Makes about 36
Cream the butter with the sugar until light and fluffy. Beat in the vanilla and egg. Sift the flour with the baking powder, soda, salt and spices and fold into the creamed mixture with the oats, marmalade and raisins. Drop in teaspoons onto greased baking sheets.

Bake in a preheated moderately hot oven (190 C / 375 F, Gas Mark 5) for about 15 minutes.

Saturday, March 17, 2007

Chocolate Chip Cookies Recipe


Chocolate Chip Cookies Recipe

8 tablespoons (1 stick) butter
2/3 cup light brown syrup
¼ cup light corn syrup
1 egg
2 cups all-purpose flour, sifted
½ teaspoon baking soda
1 table spoon hot water
½ teaspoon vanilla extract
½ cup chocolate chips

Makes 36
Cream the butter with the sugar and syrup until fluffy. Beat in the egg, then fold in the flour. Dissolve the soda in the water and add to the mixture with the vanilla. Mix well. Stir in the chocolate dots or chips.

Drop spoonful of the mixture onto greased baking sheets, allowing plenty of space for them to spread. Bake in a preheated moderate oven (160 C / 325 F, Gas Mark 3) for about 20 minutes. Cool on the baking sheets.

Variation
Add 2 to 3 tablespoons chopped walnuts or pecans with the chocolate dots or chips.

Gingerbread Men Recipe


Gingerbread Men Recipe

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1-2 teaspoon ground ginger
6 tablespoons butter
½ cup light brown sugar
½ cup light corn syrup
To decorate:
Currants
Candied cherries
Glace icing

Makes 8-12
Sift the flour with the baking powder, soda and ginger. Cream the butter with the sugar and syrup until fluffy. Add the dry ingredients and knead well to a smooth dough. Roll out the dough to about 5 mm/¼ inch thick and cut out men (or boys and girls). Place them on lightly greased baking sheets.

Press in currants for the eyes and pieces of cherry for the mouths. Bake in a preheated hot oven (220 C / 425 F, Gas Mark 7) for about 10 minutes.

Cool on the baking sheets, then decorate with the glace icing, piping in hair, clothes, etc.

Glace Icing Recipe

Glace Icing Recipe

1 cup confectioners’ sugar
1-2 tablespoons warm water
Food coloring and/or flavoring (optional)

Sift the sugar into a bowl and gradually beat in enough water to give a smooth icing that is thick enough to coat the back of the spoon. Add food coloring and/or flavoring and use at once.

Rich Madeira Cake Recipe


Rich Madeira Cake Recipe

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
16 tablespoons (2 sticks) butter, softened
1 cup sugar
Grated rind of 1 small lemon
1 teaspoon vanilla extract
4 eggs
1 strip candied citron peel (optional)

Sift together the flour, baking powder and salt. Cream the butter with the sugar, lemon rind and vanilla until light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg. Fold in the remaining flour.

Pour into a greased and lined 18 cm/7 inch round deep cake pan or a 1 kg/2 lb (9 X 5 X 3 inch) loaf pan. Place the citron peel on top, if using. Bake in a preheated moderate oven (160 C / 325 F, Gas Mark 3) for 1¾ to 2 hours or until a skewer inserted into the centre comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Friday, March 16, 2007

Spiced Honey Cake Recipe


Spiced Honey Cake Recipe

1 1/3 cups honey
1 cup oil
2 teaspoons instant coffee powder
2/3 cup boiling water
1 cup dark brown sugar
4 eggs, beaten
4 cups self-rising flour
1 heaped teaspoon ground cinnamon
1 heaped teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon baking soda

Mix the honey with the oil. Dissolve the coffee in the water and add to the honey mixture with the sugar and eggs.

Mix well.

Sift the flour with the spices and soda and stir in to the honey mixture.

Pour into a greased 30 X 25 cm / 12 X 10 inch cake pan.

Bake in a moderate oven (160 C / 325 F, Gas Mark 3) for 1 to 1¼ hours.

Genoa Cake Recipe


Genoa Cake Recipe

2/3 cup seedless white raisins
2/3 cup raisins
½ cup chopped mixed candied peel
2 tablespoons chopped candied cherries
¼ cup finely chopped blanched almonds
1 quantity basic or rich Madeira cake batter

Fold the mixed fruit and nuts into the cake mixture.

Bake in a preheated cool oven (150 C / 300 F, Gas Mark 2) for 2 to 2½ hours. Cool in the pan for 15 minutes before turning out to cool completely on a wire rack.

Devil's Food Cake Recipe


Devil's Food Cake Recipe

1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup unsweetened cocoa
8 tablespoons (1 stick) butter
1 ¼ cups sugar
2 eggs
6 tablespoons water
Whipped cream or buttercream


Sift together the flour, baking powder, soda, cocoa. Cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time, adding a table spoon of the flour mixture with each one. Fold in the remaining flour mixture alternately with the water.

Divide the batter between two greased and floured or lined 20 cm/8 inch sandwich tins (layer cake pans). Bake in a preheated moderate oven (180 C/350 F, Gas Mark 4) for 50 to 60 minutes or until risen and firm.

Cool in the tins (pans) for 5 minutes, then turn out onto a wire rack to cool completely.

Sandwich together the layers with whipped cream or buttercream and cover the top and sides of the cake with an icing or frosting of your choice.