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Post by Miss Who on May 21, 2013 16:06:57 GMT -5
Buttermilk Biscuits Recipe
Delicious slathered with butter and drizzled with honey or jam, these biscuits are also substantial enough to hold up to more serious fillings.
Ingredients
1 tablespoon cream of tartar 1 1/2 teaspoons baking soda 5 cups sifted unbleached all-purpose flour, plus more as needed 1 tablespoon plus 1 teaspoon kosher salt 1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces 2 cups chilled cultured buttermilk, plus more as needed 3 tablespoons unsalted butter, melted
Directions
Place a rack in the upper-middle position of the oven and preheat to 500°.
Make your own baking powder by sifting together the cream of tartar and baking soda.
In a large bowl, whisk together the salt, baking powder and salt. Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers. The pieces should be coarsely blended and resemble large peas.
Make a well in the center of the bowl and pour in the buttermilk. Quickly mix the ingredients until the mixture just comes together and forms a shaggy mass. Add 1-2 more tablespoons of buttermilk if the mixture seems dry.
Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms. Gently flatted the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch.
With a fork that has been dipped in flour, pierce the dough at half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit cutter to stamp out the biscuits. When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can.
Arrange the biscuits on a parchment lined baking sheet and bake until golden, about 10-12 minutes.
Remove from the oven a brush the tops with the melted butter. Serve warm with butter, honey and/or jam.
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Post by Miss Who on May 21, 2013 16:09:04 GMT -5
SCONES
8 ounces of plain flour. I think that works out to 225g. 1/2 teaspoon of salt. 3 teaspoons of baking powder 2 ounces of margarine, about 50g. 1 ounce of caster sugar, that's the sugar you use to make cakes and stuff. 1/4 pint of milk. Sieve together the flour, salt baking powder and sugar. Cut the margarine into pieces and rub into the flour and stuff until it looks like fine bread crumbs Make a well in the middle and stir in the milk to make a soft dough. Knead on a floured board until smooth. Roll out the dough to about 3/4 inch thick. Cut into rounds with a 2 inch pastry cutter. place on a greased baking tray brush the tops with egg and milk. Bake until well risen and golden brown. Takes about 12 minutes. when cooled split and spread with strawberry jam and thick cream. Can also be eaten warm with a shed load of best butter dripping all down yer chin.
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Post by Deleted on May 21, 2013 16:11:26 GMT -5
Thanks for the recipes Miss Who!
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Post by Miss Who on May 21, 2013 16:20:00 GMT -5
Thanks for the recipes Miss Who!
There's more to come fuzzems, I had them on another board. Thought I'd bring them over here.
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Post by Miss Who on May 21, 2013 16:20:19 GMT -5
Gypsy Tart : this was my favourite school pudding. Can only get it in Hearne Bay Kent, unless you make it yourself.
Ingredients:
300ml evaporated milk
260g light muscovado sugar
200g plain flour, plus extra for dusting
pinch of salt
140g butter, diced
Make your pastry first by rubbing the flour, butter and salt together between your fingers until you get coarse breadcrumbs, add 2 tablespoons of cold water and bring together to form a dough, knead lightly, wrap in clingfilm, and chill in the fridge for 30 mins.
Lightly dust your work surface with flour then roll out the pastry to a £1 coin thickness and line a tart tin with a removable base measuring 23cm and 2.5cm deep, leave the excess pastry to hang over the edge, and chill again for 30 mins.
Preheat the oven to 200 degrees, bake the pastry blind for 15 minutes, then for another 5-10 minutes without the baking beans until the pastry is crisp and lightly golden
Meanwhile whisk the evaporated milk and muscovado sugar like your life depended on it, really whisk it, for 15 full minutes or until your arm falls off, it’ll start off thin but get thicker, paler and creamier the more you whisk. When it’s done pour into the tart case till it’s two thirds full (it really puffs up) then bake for 10 minutes. The filling will have a golden crust but still be wobbly in the middle, remove from the oven and leave to cool and firm up in the tin for around four hours or preferably over night. Cut into 8 slices to serve. Can be eaten by itself, or if you feel really norty a dollop of double cream. A reallly huge dollop of double cream.
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Post by Deleted on May 21, 2013 16:23:36 GMT -5
For the biscuits do i have to use cream of tarter? I don't have any of that.
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Post by Miss Who on May 21, 2013 16:24:08 GMT -5
GRANDMA'S CHRISTMAS CAKE.
For the pre-soaking
3 table spoons each of
Rum,
Brandy,
Cherry Brandy,
Port,
Quantreau,
water,
1 1/2 teaspoons angostura bitters,
1/2 teaspoon each of
Ground cinnamon,
Nutmeg,
Ground cloves,
salt,
1 1/2 teaspoons vanilla essence or extract,
1 Tablespoon of molasses sugar,
1lb Raisins,
8oz Currants,
4oz Stoned Prunes,
2oz Glace cherries,
4oz Chopped Dried Apricots,
2oz Mixed Chopped Nuts.
For the cake.
9oz Self Raising Flour,
9oz demerara sugar,
9oz butter at room temperature,
5 eggs,
8 inch square cake tin. Greased and lined with double thickness grease proof paper.
Method.
One week before you make the cake, put the rum, brandies, port, quanteau, water and bitters in a large saucepan, then add the rest of the pre-soak ingredients, place on stove, stir and bring mix to a simmering point. Then keep the heat low and simmer very gently for 15 minutes.
Let it all cool completely. Then put into an air tight container, leave in the fridge for one week. shaking or stirring from time to time,
When you're ready to make the cake. Pre-heat the oven to 1, (275 o/f) (140 o/c).
Put flour, sugar, butter, eggs into large mixing bowl and beat with a wooden spoon or electric whisk until every thing is evenly blended.
Gradually fold in the fruit mixture till evenly distributed. Then spoon mixture into prepared tin. Bake in the centre of the oven for 3 hours. Then cover the cake with a double thickness of grease-proof paper and continue to bake for a further hour or till the centre feels springy when lightly touched. cool in the tin for 45 minutes. Then put on to a wire cooling rack to finish cooling. When cold wrap in double grease-proof paper and then foil, and store in an air tight container. Keep for about 1 month before cutting.
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Post by Deleted on May 21, 2013 16:26:01 GMT -5
OMG, i gained 2 lbs just reading this thread! I just bought some biscuit cutters the other day.
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Post by Miss Who on May 21, 2013 16:28:10 GMT -5
BARA BRITH.
Ingredients: 450g self-raising flour 225g butter 225g sugar ¼ tsp freshly-grated nutmeg ¼ tsp mixed spice pinch of salt 60g mixed peel 120g currants 180g sultanas 3 eggs 300ml hot tea 6 tbsp milk 1 tbsp marmalade 1 golden syrup
Method: First prepare 300ml of strong tea. Pour the hot tea over the fruit in a bowl, cover and leave to stand over night. The following day sift the flour into a bowl, add the spice and nutmeg and a pinch of salt. Cut the butter into small cubes, add to the flour and rub this in with the tips of your fingers until the flour and butter are thoroughly mixed. Remove the fruit from the tea and add them to the butter and flour mixture. Tip in the sugar and mix well. Beat the eggs and milk together and add this to the mixture. Finally, add the marmalade and golden syrup and mix thoroughly. Grease a 500g bread or baking tin with butter, line with baking parchment and pour in the cake mixture. Bake in an oven pre-heated to 170°C for fifteen minutes. At the end of this time take the cake out, line the top with baking parchment (to prevent the top burning) and return to the oven for a further twenty minutes (at this point check the cake occasionally; it is ready when set in the middle and golden brown in colour). Bara brith is usually served at tea time spread with butter but it can be eaten as it. It may even be toasted and served buttered
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Post by Miss Who on May 21, 2013 16:31:13 GMT -5
WELSH CAKES. These are dead easy to make. 1 lb. (4 cups) plain flour 1 teaspoon baking powder 10 oz. (1 and 1/4 cups) butter 6 oz. (3/4 cup) sugar pinch of salt 6 oz. (1 and 1/2 cups) mixed currants and sultanas (seedless raisins) 1/2 teaspoon mixed spice or mace (optional) 1 egg a little milk
Mix together the flour and baking powder with the salt, then rub in the butter. Add the sugar, spice and fruit. Mix in the beaten egg and just enough milk (about 3 tablespoons) to make it the same consistency as short-crust pastry. Turn out onto a floured board, roll out and cut into rounds about 3 in. across and 1/2 inch thick. Cook over a medium heat in a very lightly greased pan or bakestone for about 3-4 minutes on each side. If they brown too quickly, lower the heat, for the inside must have time to cook thoroughly so that it has a brittle, sandy texture. Serve either hot or cold with butter, sprinkled with sugar, cinnamon, jam or honey.
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Post by Miss Who on May 21, 2013 16:35:22 GMT -5
For the biscuits do i have to use cream of tarter? I don't have any of that.
Yes other wise they wont turn out right. You can get it in the baking department of any grocery store.
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Post by Miss Who on May 21, 2013 16:35:42 GMT -5
OLD ENGLISH APPLE HAT.
Serves 6-8Ingredients For the suet pastry: 8 oz (225 g) self-raising flour, plus a little extra for dusting 4 oz (110 g) shredded suet a little butter for greasing salt For the filling: 1 lb (450 g) Bramley apples (weight after coring), washed (no need to peel) 8 oz (225 g) Cox's apples (weight after coring), washed (no need to peel) 2 oz (50 g) golden caster sugar 6 cloves Conversions Need help with conversions? Equipment You will also need a large pudding basin, 3½ inches (9 cm) base diameter, 6½ inches (16 cm) top diameter and 4½ inches (11.5 cm) deep, very well buttered; some kitchen foil and string; and a steamer. This recipe is taken from How to Cook Book Three.
Method To make the suet pastry, all you do is sift the flour into a bowl, add the suet and a pinch of salt and mix them together. Now start to add a little cold water, sprinkling it here and there. Then take a flat-bladed knife and begin to mix with it, still adding water, until the mixture looks like it is coming together. Finish off using your hands, adding drops of water until you get a smooth, elastic dough. There's no need to rest the dough, so you can straightaway reserve a quarter of the pastry (for the lid) and then roll the rest out on a flat, lightly floured surface to a 10 inch (25.5 cm) round, giving it quarter turns as you roll to keep the round shape.
Now transfer the pastry to the pudding basin and arrange it to form a lining, using your hands to press it round as evenly as possible. If you have some pastry above the rim, just squeeze it down to form a neat edge. Next, cut the apples into quarters. Now slice them into 1/2 inch (1 cm) chunks and, as you add them to the basin, sprinkle in the sugar and tuck in a clove here and there. Pack the apples down as you go and don't worry if they rise a bit above the top, as they will shrink in the cooking.
Now roll out the reserved pastry to form the lid, dampen the edge all round with water, then place it over the apples. Press the edge all round to weld it to the edge of the pastry lining the basin. After that, take a double sheet of kitchen foil, about 10 inches (25.5 cm) square, make a pleat in the centre and cover the top of the pudding with it.
Then tie it securely with string around the top of the basin, and make a string handle (to help you lift it into the steamer) by attaching a length of string to both sides. Now boil a kettle and pour the boiling water into a saucepan to about halfway, place it over a medium heat and when it comes back to the boil, fit the steamer over the top. Pop the pudding in, put the lid on and steam the pudding for exactly 2 hours, keeping the water at a steady simmer. After an hour, check the water level in the saucepan and, if necessary, top up with boiling water.
To serve the pudding, remove the string and kitchen foil, loosen the pudding all round with a palette knife, then turn it out on to a warmed plate. Serve cut into slices, with the apples strewn around the pastry and – it has to be said – lots of proper custard.
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Post by Miss Who on May 21, 2013 16:45:09 GMT -5
This is a favourite in Scotland on news years eve.
CLOOTIE DUMPLING
6oz self-raising flour 6oz brown or wholemeal breadcrumbs 6oz vegetable suet 1 teaspoon bicarbonate of soda 2 teaspoons cinnamon 1 teaspoon ginger 4oz currants 6oz sultanas 4oz soft dark brown sugar 2 tablespoons golden syrup Approx 1½ cups soya milk
Method
Place your cloot (clean, not clarty, cloot) in boiling water. Mix all the ingredients together with the milk to make a fairly soft consistency. Make sure everything is mixed really well. Take the cloot out of the water and wring, lay it out flat and dredge it with flour. Smooth the flour over the cloot with your hands to get an even spread. Place the mixture on the cloot, draw it together evenly, leaving some room for expansion, then tie the cloot with string. Place a plate in the bottom of a pot and then the cloot containing the mixture on top of that. Use a large pot, big enough to completely cover the dumpling with boiling water - that way there should be no need to top up throughout the cooking. Simmer the dumpling for 2 to 3 hours. Remove it and place it in a colander in the sink. Untie the string and gently pull the corners of the cloot apart. Put a plate over the dumpling in the colander and ‘whip’ it over. Carefully peel the cloot away.
P.S A cloot is a cotton drying up cloth.
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Post by Miss Who on May 21, 2013 16:49:29 GMT -5
Irish whiskey cake recipe
Ingredients for a 1lb cake tin:
1 Orange 2 tbs Irish whiskey 6oz sultanas 6oz butter 6oz caster sugar 3 eggs, beaten 8oz self raising flour 1 tsp baking powder S pinch of salt.
Method:
Using a vegetable peeler, peel the orange thinly. Place the peel in a small bowl and squeeze 1 tsp of orange juice over it. Add the sultanas and pour in the whiskey, lightly coating all the fruit. Cover and leave in a cool place for a few hours or overnight. Heat the oven to 350F/180C/Gas4. Discard the orange peel from the small bowl. Grease the loaf tin. In a mixing bowl, cream together the butter and sugar until the mix is fluffy, then add a little of the beaten eggs. Stir in. Continue adding the egg and mixing. Sieve the flour, baking powder and salt together and gradually fold it into the mixture. Stir in the sultanas and any remaining liquid. Pour the mixture into the loaf tin (or cake tins if you are using them) and bake for 60-75 minutes until cooked through and the top is light to mid brown. Taste that whiskey
My Irish whiskey cake recipe produces a cake that barely tastes of whiskey. That's how I like it.
If you want to ensure your guests taste the 'craythur', here's what to do:
After baking and while the cake is still hot and in its tin, prick the top with a skewer in several places. Drizzle a teaspoon or two of whiskey over. Allow to cool for 15 minutes before turning out.
Check the cake after 20-30 minutes; if it appears to be browning too quickly, wrap some foil over the top.
Leave to cool for 15 minutes before turning onto a wire rack. Serve hot or cold, in slices.
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Post by mox on May 21, 2013 16:52:49 GMT -5
Bushmills or Jameson whiskey? Oh...that carrot cake...I really need to do that...sorry...
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Post by Forever Sunshine on May 21, 2013 22:42:31 GMT -5
All these recipes look awesome. I'm gonna have to try some of them.
Thanks Miss Who!
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Post by Miss Who on May 23, 2013 7:26:20 GMT -5
Bushmills or Jameson whiskey? Oh...that carrot cake...I really need to do that...sorry...
Either one will do, although I prefer the Bushmills.
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Post by Miss Who on May 23, 2013 7:28:11 GMT -5
Carrot Cake Cheesecake
The cheesecake can be made and frosted 1-2 days in advance and kept in the refrigerator until serving. Also, take note of the recipe details when baking so that the carrot cake layer isn't dry.
Ingredients
Cheesecake: 2 (8-ounces each) packages cream cheese, room temperature 1/2 cup granulated sugar 2 large eggs 1 teaspoon flour 1 teaspoon vanilla extract 1/2 cup sour cream
Carrot Cake: 3/4 cup vegetable or canola oil 1/4 cup packed light brown sugar 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg Pinch cloves 1/4 teaspoon salt 1/2 pound finely grated carrots (1 cup or so)
Cream Cheese Frosting: 3 ounces cream cheese, room temperature 2 tablespoons butter, softened 1 1/2 cups powdered sugar 1 teaspoon vanilla 1 tablespoon sour cream
Directions 1.For the cheesecake, in a medium bowl using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Set aside. 2.For the carrot cake, in a large bowl using an electric mixer, beat together the oil, brown sugar and granulated sugar until smooth. Add the eggs and vanilla and beat until the mixture is light creamy and light. Stir in the flour, baking soda, cinnamon, nutmeg, cloves and salt until just combined. Mix in the carrots. 3.Preheat the oven to 350 degrees F. Lightly grease a 9- or 10-inch springform pan with cooking spray. Spread half of the carrot cake batter into the bottom of the prepared pan. Dollop half of the cheesecake batter on top of the carrot cake layer in large spoonfuls. Don't spread or swirl together. Just dollop. Dollop the rest of the carrot cake batter on and around the spoonfuls of cheesecake batter. Again, don't spread it out. If the lumpiness is stressing you out, I promise that it will all work out. Spread the last half of the cheesecake batter on top of all the layers and spread with an offset spatula into an even layer. Tap the pan on the counter a couple of times to get rid of any air bubbles. 4.Bake the cheesecake for 60-70 minutes (check earlier if using a 10-inch springform pan; it won't bake as long as a 9-inch pan), tenting the top of the cheesecake with foil the last 20 -30 minutes of baking if it is browning too quickly. The cheesecake will puff a great deal in the oven thanks to the leavening in the carrot cake and it might even crack. That's ok. It will settle after it cools and will be covered with frosting so the cracks won't matter. Take care not to overbake the cheesecake or the carrot cake bottom and sides will be dry. It's a fine balance between taking it out before it's overbaked but not so early that the cake batter is still raw. Keep in mind that each oven can vary in temperature so watch closely as it gets to the 60 minute mark. The top center part of the cheesecake (just about a 2- or 3-inch diameter circle) should still be slightly soft and jiggly when you take it out. 5.Let the cheesecake cool completely on a wire rack in the pan. While it cools, make the frosting by whipping together the cream cheese and butter until creamy and smooth. Mix in the powdered sugar a little at a time until the frosting is well-combined with no lumps. Add the vanilla and sour cream and mix well. 6.When the cheesecake has cooled, spread the frosting evenly over the top of the cheesecake. Cover with tin foil or plastic wrap and refrigerate until well chilled before serving. The cheesecake can be made up to two days in advance.
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Post by mox on Jun 7, 2013 12:06:24 GMT -5
Rhubarb Custard Cake Recipe •Prep: 10 min. Bake: 40 min. + cooling •Yield: 12-15 Servings
•1 package yellow cake mix (regular size) •4 cups chopped fresh or frozen rhubarb •1 cup sugar •1 cup heavy whipping cream •Whipped cream and fresh mint, optional
Directions:
•Prepare cake batter according to package directions (do not bake yet). Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. •Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.
*The rhubarb custard cake can be sliced into a serving size piece, microwaved for 20-30 seconds to re-heat, and topped with whipped cream or vanilla ice cream.
*Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
*Originally published as Rhubarb Custard Cake in Taste of Home August/September 2000, p31
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Post by mox on Jun 7, 2013 12:11:59 GMT -5
^The custard will set the longer it is out of the oven and then refrigerated. May seem runny coming out of the oven.
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