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Cookware Essentials Baking and Breads |
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Pam's Pumpkin Loaves (makes two)
Ingredients:
3 cups of castor sugar
1 cup salad/sunflower oil
4 eggs, lightly beaten
3 & 1/2 cups plain flour
2 tsp baking soda
1 tsp salt
1 tsp baking powder
2/3 cup water
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1 tsp ground cloves
(tsp of spices do not need to be level - up to you, but I like spicy.)
500g pumpkin,cooked and mashed
(cut pumpkin into big chunks-leave the skin on and put into
a microwave proof dish with a little water and cover with gladwrap-leave a loose corner for steam to escape.
Cook for 8-9 minutes-just be careful removing the wrap-its hot!!
When it is cool enough to handle, slice the skin off with a sharp paring knife).
Method:
Cream sugar and oil with electric mixer in LARGE bowl, add eggs and pumpkin,mix well.
Sift dry ingredients and add alternately with the water.
Grease and flour your loaf tins. When you fill them, they will be close to the top of the tin.
Using a cup to get mixture into tins -gets them even.
Bake at 175c for 1 & 1/2 hours.
Let them stand 10 minutes before turning out.
NOTE:These will rise VERY high in the tin, so don't panic.
I test mine with a skewer in the middle because they sometimes need a little extra time.
They freeze beautifully and they keep moist for ages too.
Anyone who does not like pumpkin-just tell them it is a spice loaf- I can bet they will love it..
Raspberry Friands (recipe can be made a day ahead)
Ingredients:
5 egg whites
150g butter (melted)
3/4 cup (100g) almond meal
1 cups (200g) icing sugar mixture
1/3 cup (50g) plain flour
100g fresh or frozen raspberries
Method:
Preheat oven to moderately hot (200C/180C fan-forced).
Grease 24 mini muffin pan holes (1 tablespoon/30ml capacity).
Place egg whites in a medium bowl, whisk lightly until combined.
Add butter, almond meal, sifted icing sugar and flour. Whisk until just combined.
Divide mixture among prepared pans; top mixture in each hole with a raspberry.
Bake in moderately hot oven for about 15 minutes or until browned and cooked when tested.
Turn onto wire racks to cool, right way up.
Serve warm or at room temperature, dusted with sifted icing sugar, if desired.
Lemon Yoghurt Cake
This recipe has been in the family for over 25 years
it was given to my Mother a friend in Seattle hence the use of a "bundt" tin.
Bundt tins are available for sale in our catalogue.
The cake keeps extremely well and freezes beautifully.
Just remember to grease tin well with butter and dust with flour,shaking off the excess before filling with mixture.
Ingredients:
1 & 3/4 cups caster sugar
rind 2-3 lemons
2 eggs
1 cup sunflower oil
1/2 tsp salt
1 cup plain unsweetened yoghurt (not low fat)
2-3 tsp lemon juice
2 cups self raising flour
Method:
Beat eggs,oil,sugar and peel together in a large bowl.
Add the rest of the ingredients in the order above.
Butter and flour a 24cm bundt tin .
Bake at 180C for thirty minutes. Test with a cake tester.
Let cake rest only 5 minutes before turning out onto a cooling rack.
Dust cold cake with sifted icing sugar.
Buttermilk Scones.(Makes 16)
Ingredients:
2 cups self raising flour
1 tsp salt
1 tsp castor sugar
1/2 tsp baking soda
60g butter
2/3 - 3/4 cup buttermilk
Method:
Sift all dry ingredients in a mixing bowl, rub in butter until mix resembles breadcrumbs.
Add enough buttermilk to make a fairly soft dough.
Turn onto a floured board and knead lightly.
Pat or roll dough to about 1cm thickness.
Cut into rounds with a 5cm (2 inch) cutter.
Place on un-greased baking trays and bake in a preheated very hot oven (230C/450F) for 10 - 12 minutes or until golden.
These are lovely ones to do with jam and whipped cream for afternoon tea.
Irish Soda Bread
Ingredients:
420g wholemeal plain flour
375g white plain flour
1 tsp salt
1 tsp baking soda
680ml buttermilk approx
Method:
Sift flours,salt & soda into large bowl. Stir in enough buttermilk to mix to a firm dough.
Turn dough onto floured surface,knead until just smooth.
Shape dough into 20cm round,place on greased oven tray.
Cut 1cm deep slashes in bread in a cross. Brush with a little milk.
Bake in mod oven about 50 minutes. Cool on wire rack.
One Hour White Rolls
For those of you who have never attempted making bread, these rolls are really easy to make and are delicious too.
Great to whip up on a weekend to serve with hot soup.
Ingredients:
1/2 cup warm water
1tsp sugar
1 tsp dried yeast
1 cup white flour
1/2 tsp salt
1/2 cup extra white flour.
Method:
Dissolve sugar in water.Sprinkle yeast on top.
Do not stir, leave in a warm place ( I heat the oven to a low temp and pop bowl in there)
leave for ten mins until frothy. Warm a medium size bowl (you can just rinse in hot water and dry).
Grease and warm muffin tins.Sift flour & salt into warmed bowl,leave in warm place while waiting for yeast to froth.
Stir yeast mixture,pour it into flour and stir with wooden spoon for 2 mins.
Cover bowl with gladwrap and leave in warm place 10 mins.
Stir in enough of the reserved flour to make a soft dough.Combine into a ball with your hands.
Put on a floured board and knead for 5 mins
(to knead,use the "heel" of your hand,that is the flat part near your wrist.
Push heel of hand into dough-pushing it away from youthen fold dough over towards you and repeat)
Roll into a long sausage shape and cut into 8 even sized pieces.
Shape each into a ball and place in warmed,greased muffin tins.
Cover lightly with gladwrap or a teatowel and leave in a warm place 10 minutes
or until well risen. Bake until golden brown -10-15 mins in a hot preheated oven (220c) Serve warm with butter.
Orange Blossom Madeleines in Vanilla Sugar.
Madeleines are absolutely delightful and a must for that special afternoon tea.
Madeleine tins are available in our catalogue. Best eaten while warm.
Ingredients:
50g unsalted butter, melted
2 eggs
pinch salt
1/3 cup sugar
1 cup flour
few drops orange blossom water
2 cups vanilla sugar (made by processing a vanilla bean with 2 cups of caster sugar,
shake through a fine sieve and store in an airtight container.)
Method:
Lightly brush a madeleine mould with some of the melted butter.
Whisk together the eggs, salt and sugar. Add the flour, then the butter and orange blossom water.
Spoon the mixture into the madeleine moulds, filling just two-thirds full.
Bake at 170C for 7-10 minutes until just done.
Roll the madeleines in the vanilla sugar and eat right away.
Sieve the vanilla sugar and reserve for another use. Makes 12 large madeleines or approx 25 small ones.
Raspberry & Coconut Friands.
Friands-pronounced frionds are French, meaning little cakes
and are mouthwatering morsels, just perfect for morning or afternoon tea. The beautiful friand moulds are available in our online shop.
Ingredients:
125g unsalted butter
cup self-raising flour
1 & 2/3 cups icing sugar
teaspoon baking powder
cup ground almonds
3/4 cup fine desiccated coconut
5 large egg whites
oil for greasing
12 raspberries (or 12 boysenberries or 24 blueberries)
icing sugar to serve
Method:
Preheat the oven to 175C. Melt the butter and leave to cool until just warm.
Sift together the flour, icing sugar and baking powder then stir in the ground almonds and coconut.
Whisk the egg whites until fluffy but not stiff.
Fold into the dry ingredients then fold in the melted butter and set the mixture aside for 10 minutes.
Spray or brush friand moulds with oil. Pour the mixture in,
add a berry (or 2 if using blueberries) to the centre of each (no need to push down as they sink)
and bake for 20 minutes. Cool on a rack before tipping out of the moulds.
Dust with icing sugar from a height to give a fine sprinkling. Makes 10.
Passionfruit Butter Biscuits(makes approx 40)
For passionfruit lovers, these are just perfect to serve with a hot cuppa!
Ingredients:
250g butter,softened
220g icing sugar
300g plain flour
75g cornflour
50g rice flour
2 tbsp passionfruit pulp.
Method:
Combine butter,sugar and flours in a food processor,process 2 minutes or until combined.
Add passionfruit, process till mixture clings together.
Transfer mix to a floured surface,knead gently till smooth.
Cut mix in half and roll each half into a log 25cm long, wrap in plastic wrap and
refrigerate one hour. Preheat oven to moderately slow (170) cut logs into 1cm slices.
Place slices about 3cm apart on greased oven trays.
Bake about 20 minutes or until pale golden colour. Cool on a wire rack.
Lumberjack Cake
Ingredients:
2 granny smith apples, peeled and chopped
1 cup, (5 or 6) large fresh pitted dates, chopped
1 teaspoon baking soda
1 cup of water, boiling
125g unsalted butter
1 cup castor sugar
1 egg
1 teaspoon vanilla essence
1 cups plain flour, sifted
Topping:
60g butter
cup brown sugar
cup milk
cup shredded coconut
Method:
Preheat oven to 180C or 160C for fan forced. Grease and line a 20cm round cake tin.
Combine apples, dates, bicarbonate of soda and 1 cup boiling water in a small bowl. Set aside to cool.
Meanwhile cream the butter and sugar. Add egg and vanilla essence. Fold in apple mixture
alternatively with the flour. Spoon the mixture into the prepared tin. Bake for 35 minutes.
While the cake is cooking, combine topping ingredients in a small saucepan.
Stir until butter has melted. Remove cake from oven and spread over topping.
Return to oven and cook for a further 20 minutes or until topping has browned.
Passionfruit Slice
Ingredients:
180 g butter, chopped
3/4 cup castor
1 teaspoon vanilla essence
1/2 cup plain flour
1 cup self-raising flour
1/3 cup passionfruit pulp
2 eggs
Passionfruit Frosting
180 g butter, chopped
1 cup icing sugar
1/4 cup passionfruit pulp
Method:
Preheat oven to moderate 180 degrees C. Brush deep 20cm square tin with oil. Line with grease proof
paper extending over 2 sides, grease paper.
Beat butter, sugar, eggs and vanilla essence in a small bowl with electric beater
until light and creamy. Transfer to a large bowl.
Sift flours into mixture and add passionfruit. Mix until just combined.
Spoon into prepared tin and spread evenly.
Bake for 35 minutes or until pale, golden brown.
Leave in tin for 10 minutes before turning out on to rack to cool. Spread with Passion frosting.
Passionfruit Frosting:
Beat butter, icing sugar and passionfruit pulp with electric beater until light and creamy.
Note: Slice is best eaten on the day it is made.
If using fresh passionfruit pulp, you will probably need about 8 medium-sized passionfruit.
Passionfruit Cupcakes
Ingredients:
75g butter, softened
1/2 cup castor sugar
1 tsp vanilla essence
2 small eggs
1/4 cup passionfruit pulp (fresh or in jar)
1 cup plus 2 Tbs self-raising flour
Method:
Heat oven to 180C. Grease or line 12 muffin pans with paper cases.
Beat butter, sugar and vanilla together until pale and creamy.
Add eggs one at a time, beating well after each addition.
Stir in passionfruit pulp, then fold in sifted flour.
Half fill paper cases with mixture and bake for 15-20 minutes or until a skewer
inserted into the centre of one cake comes out clean. Remove to a wire rack to cool.
Ice with passionfruit frosting.
Apricot Chocolate Chip Cake
Ingredients:
1 cup chopped dried apricots
1 cup apricot nectar
125g butter or margarine
2/3 cup raw sugar
2 eggs, separated
1 & 1/2 cups coconut
1 & 1/2 cups self raising flour
1/2 cup chocolate chips
Method:
Grease deep 20cm round cake pan. Line base and sides with paper to stop it sticking to pan.
(I only did base and it stuck to sides of pan, the base was perfect).
Combine dried apricots and nectar in bowl, stand for 1 hour.
Cream butter and sugar with electric mixer until light and fluffy,
beat in egg yolks 1 at a time, beat until combined. Stir in coconut, then half the sifted flour
and half the apricot mixture. Stir in remaining flour and apricot, then chocolate chips.
Beat egg whites until soft peaks form. Fold into mixture, spread into prepared pan.
Bake in 180c oven for about 1 & 1/4 hours. Stand for 5 minutes before turning onto wire rack to cool.
Dust with sifted icing sugar if desired.
Biscotti (Makes 4 dozen)
This is a traditional Italian recipe for biscotti (biscottare means to bake twice)
They are a delicious accompaniment to a good strong espresso.
Ingredients:
3 eggs
1 cup sugar
cup vegetable oil
2 teaspoons anise seed
3 cups flour
2 teaspoons baking soda
teaspoon salt
1 cup chopped almonds or walnuts
Method:
Beat eggs until thick and lemon-coloured. Gradually add sugar and beat.
Add vegetable oil. Lightly crush anise seed with mortar and pestle. Add to egg mixture.
Sift together flour, baking soda and salt. Gradually add to egg mixture.
Beat until smooth. Add almonds or walnuts.
Turn out onto lightly floured board and shape into flat loaves about -inch thick
and 2 inches wide, the length of the baking sheet. Place on greased baking sheets,
bake at 180C degrees for 20 minutes.
Remove from oven, cool 2 minutes and slice into -inch pieces. Lay pieces cut sides down on baking sheets.
Bake again at 180C degrees for 10 minutes or just until golden brown. Remove to wire racks to cool.
Spicy Ginger Loaf
If you like something "a little spicy" for your morning or afternoon tea,
then try this lovely moist spicy ginger loaf. We have loaf pans available in our online catalogue.
Ingredients:
100g butter
1 cup soft brown sugar
2 eggs
2/3 cup buttermilk
1 cup flour
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp baking soda
Method:
Cream butter & sugar, add eggs one at a time,while mixing.
Mix in the buttermilk and sifted dry ingredients.
Pour into a greased and bottom lined loaf tin and bake for around 45 minutes in moderate oven.
Cool before removing from tin approximately 10 minutes.
Manuka Honey & Lemon Butterfly Cakes
Ingredients:
150g softened butter
cup of manuka honey
cup of caster sugar
Finely grated zest of 4 lemons
3 free-range eggs
1 cups of self-rising flour
Juice of 3 lemons
Topping:
cup of cream whipped with 1 tsp of natural vanilla essence and 1 tsp of caster sugar
Finely grated zest of two lemons Icing sugar, for dusting
Method:
Preheat the oven to 180 degrees celcius and line a 12-cup muffin pan with paper cases.
Beat softened butter, honey, sugar and lemon zest together, then add eggs, sifted flour
and lemon juice and beat until mix is thick and creamy.
Spoon mix into muffin cases and bake for 20-22 minutes or until a cake skewer comes out
clean and the cakes are a lovely golden colour.
Cool in tin for 10 minutes then remove and place on a wire rack to cool completely.
Once cool, slice the top off each cake and cut the sliced piece in two.
Place a dollop of the whipped cream on top of each cake then place the sliced pieces
on top like butterfly wings. Sprinkle a little freshly-grated zest of lemon over each
cake then lightly dust with icing sugar.
Chocolate Cherry Slice
Ingredients:
2 & 1/2 cups desiccated coconut
400g red glace cherries, halved
395g can sweetened condensed milk
100g Kremelta, melted
Red food colouring, to tint
375g bag Dark Choc Melts
Method:
Grease a 19cm x 30cm lamington pan.
Line base and sides with baking paper.
Combine coconut, cherries, milk and Kremelta in a large bowl.
Tint mixture pink with red food colouring. Knead to combine. Set aside.
Place chocolate in a heatproof bowl. Stir bowl over a pan of simmering water.
Stir until smooth. Spread half the chocolate over base of prepared pan.
Refrigerate for about 10 minutes, or until set.
Firmly press coconut mixture over chocolate.
Spread remaining chocolate over coconut mixture. Refrigerate for about 30 minutes, or until set.
Lift slice from pan. Using a serrated knife, cut into small bars.
Tip: Slice can be made up to five days ahead. Store in an airtight container in refrigerator.
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