Showing posts with label Elevensies. Show all posts
Showing posts with label Elevensies. Show all posts
It's a good thing this recipe only makes two scones because if it made any more than that I would be in deep, deep trouble! These are fabulous!
I found the recipe over on a page called Dessert for Two and it looked like it would be something we might enjoy and so I went for it!
On looking a bit closer at the recipe I could see that it was a riff on a delicious scone recipe from Wolfgang Puck, albeit of a much smaller quantity and with a Maple Glaze added.
On looking a bit closer at the recipe I could see that it was a riff on a delicious scone recipe from Wolfgang Puck, albeit of a much smaller quantity and with a Maple Glaze added.
There really IS nothing new under the sun, only new ways of doing things!
I didn't do anything different, I just made them and baked them and then we devoured them.
I have done the hard work of converting the measurements to UK measurements and that is how I made them, using UK measurements, so that I could be sure that they worked, and they did. So that was my addition to the recipe.
You really have to bake these. They are quite simply amazingly fabulous. You can thank me later. ;-)
*Small Batch Maple Glazed Black Pepper Scones*
Makes 2 very large scones
Whisk together the egg yolk and cream. Pour this
over the flour mixture and then mix together with a fork to make a
shaggy type of dough. Don't overmix, but all of the ingredients should
be well incorporated.
Using your hands, divide the dough in half and
shape into two mounds on the baking sheet, leaving plenty of space in
between to spread. (I would leave 4 inches)
Mmmm . . . gorgeous served warm, and pretty damn good served cold. These babies are huge so my husband and I shared one the first day and then had the second one the day after cold. Scrumdiddlyumptious!
Bon Appetit!
Sometimes you just crave a cookie. I do at any rate . . . and I am a diabetic, so cookies aren't really something I like to keep in the house. They have a habit of getting into my mouth and that's not a good thing. I try hard to be good . . . but sometimes it is just really, really hard to be good.
17th Century Honey Cake. There are not many 17th century cake recipes out there, but every once in a while you come across one that you just have to bake!
This is a delicious loaf cake recipe that I baked a week or so ago and am only now just getting to show you. I have adapted the recipe from a National Trust Cookery book, entitled, "Good Old-Fashioned Cakes," by Jane Pettigrew.
It is said that this recipe dates back to the 17th century, so its a very old recipe indeed!
Honey is one of the first sweeteners known to mankind.
Honey is one of the first sweeteners known to mankind.
A daily dose of honey is said to be very good for you, boosting the body's supply of anti-oxidents which help to protect us from age-related diseases.
I'm all for good health! Honey in a cake? Yes, please!
This is one of those cakes which seems to get better tasting with each day that passes. I love cakes like that. Cakes that age well.
It is also a cake which just begs to be enjoyed along with a cup of tea.
I enjoy it with Lemon and Ginger tea myself, but you can pick whatever tea it is that you like drinking. I am betting an English Breakfast tea would go down a real treat!
The cake itself is delicately flavoured with honey and almond.
The cake itself is delicately flavoured with honey and almond.
After baking, a drizzle of honey and lemon is applied to the warm cake, that soaks in, increasing it's moistness.
Then once it is cooled, it is iced with a lemon cream cheese icing. Mmm . . . cream cheese icing.
Say what??? A dense rich cake.
Say what??? A dense rich cake.
A lemon and honey drizzle icing and then a cream cheese frosting???
Do I need to say more???? Get baking! You know you want to!
or 1 2-pound loaf cake
This
tender and delicious cake is said to date back to the 17th century.
Honey is said to boost the immune system and guard against age related
disease.
For the cake:
175g of butter, softened (3/4 cup)
175g of caster sugar (scant cup)
3 large free range eggs, beaten
175g of self raising flour.sifted (1 1/4 cups)
1 tsp baking powder
1 TBS clear liquid honey
few drops almond extract
for the glaze:
1 dessert spoon clear liquid honey
the juice of one lemon
To ice:
150g of cream cheese (5 ounces)
the juice of half a lemon
175g of icing sugar, sifted (1 1/2 cups)
Preheat the oven to 180*C/350*F gas mark 4. Butter and line either a 7 inch round deep cake tin or a 2 pound loaf tin.
Beat
the butter and sugar together until light and fluffy. Beat in the
eggs, one at a time. Sift together the self raising flour and the
baking powder.
Bake for
1 to 1 1/4 hours. Cover the top with a double sheet of baking paper
about half an hour into the baking time to prevent it from over
browning.
Beat together the cream cheese, lemon juice and icing
sugar and spread over the cooled cake.
*Honey Cake*
Makes one 7 inch round cakeStir this into the creamed mixture and beat well to
combine. Beat in the honey and almond. Scrap the batter into the
prepared pan, smoothing the top over.
When done a toothpick inserted in the centre should come out
clean. Remove from the oven.
Stir together the glaze ingredients and
then spoon this mixture over top of the cake allowing it to soak in.
Leave the cake to cool completely in the tin before removing from the
tin.
Cut into slices or wedges to
serve. Store in an airtight container.
Enjoy! This is a real winner of a cake. Moist, delicious, historical and oh so scrumptious! You can't lose!
Enjoy! This is a real winner of a cake. Moist, delicious, historical and oh so scrumptious! You can't lose!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com
This is a cookie I used to make for my kiddos quite often when they were growing up and who wouldn't love them? A tasty peanut butter cookie, topped with a milk chocolate candy kiss as soon as they come out from the oven. Peanut butter and milk chocolate . . . a marriage made in heavenly bliss!
In honor of the daffodils which are coming into bloom now and the poem by William Wordsworth, I wanted to bake this lovely Seed Cake which was supposed to have been the favourite cake of William's sister Dorothy!
I have been to their home up in the Lakes, Dove Cottage . . . and it was a lovely white washed cottage. One could almost imagine Dorothy and William sitting in the back garden munching on seed cake and drinking cups of tea. Well, I could at any rate!
Seed cake is actually a very traditional cake which goes way back in British history. It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era.
This traditional British cake is flavoured with caraway or other flavourful seeds. Caraway seeds have been long used in British cookery, and at one time caraway-seed biscuits were prepared to mark the end of the sowing of the spring wheat.
Seed cake is actually a very traditional cake which goes way back in British history. It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era.
This traditional British cake is flavoured with caraway or other flavourful seeds. Caraway seeds have been long used in British cookery, and at one time caraway-seed biscuits were prepared to mark the end of the sowing of the spring wheat.
So I would say it's pretty timely, as this would be the time of year they would be sowing it.
I love caraway seed . . . and I love cake, especially this type of cake . . . the kind of cake which is perfect for enjoying mid afternoon with a nice hot drink . . . during your break from spring cleaning, coz . . . you're all doing that aren't you? ;-)
I love caraway seed . . . and I love cake, especially this type of cake . . . the kind of cake which is perfect for enjoying mid afternoon with a nice hot drink . . . during your break from spring cleaning, coz . . . you're all doing that aren't you? ;-)
Well, if you aren't yet you will be, I know. DO let it mature overnight and then serve it thinly sliced with your favourite cuppa.
You are in for a real treat. Buttery. Lightly flavoured with caraway. It's really nice
Popular
during Victorian times, this cake is lovely thinly sliced and served
with a nice hot cup of tea, herbal or otherwise. Very traditional.
175g butter, softened (3/4 cup)
175g caster sugar (very scant cup (less about 2 TBS)
3 large free range eggs, beaten
3 tsp caraway seeds
225g of plain flour, sifted (1 1/2 cups plus 1 TBS)
1 tsp baking powder
pinch salt
1 TBS ground almonds
1 TBS milk
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and line a 2 pound loaf tin with baking paper. Set aside.
Cream
together the butter and sugar until light and fluffy. Beat in the
eggs, one at a time. Sift together the flour and baking powder. Stir
this in along with the salt, almonds, seeds and milk. Mix well to
combine evenly. Scrape into the prepared baking tin.
Bake for 45 to 55 minutes, or unti well risen, golden brown and a toothpick inserted in the centre comes out clean.
Allow to cool completely in the tin. Store in an airtight container. Cut into slices to serve.
Did you know that Caraway Seeds are thought to aid digestion? They are from a herb related to the parsley family.
*Seed Cake*
Makes one 2 pound loaf1 TBS milk
Did you know that Caraway Seeds are thought to aid digestion? They are from a herb related to the parsley family.
Whatever . . . they're really tasty. This recipe was adapted one which I found in a National Trust Cookery Book, entitled . . . Good Old Fashioned Cakes.
You can't beat a National Trust baking book. Yummy! These are the recipes they use in most of their tea rooms.
Bon Appetit! Happy Daffodil season.
Bon Appetit! Happy Daffodil season.
As you all know, I've been cooking with Marmalade this week, thanks to the people from Mackay's and in honor of National Marmalade Week. This will probably be my last post on the subject. I had plans to do a different marmalade recipe each day, but I've been filled up with a horrible cold and sinus/ear infection this week and my plans have had to be shelved. So I've been using all of the recipe prep that I did last week and this is the last one I was able to get done. Nevermind . . . I am ending my Marmalade week with a real winner!
One thing which I have always enjoyed cooking since coming over to the UK are the old tradition recipes. Recipes which have their roots deep in British tradition and which have been around for a very long time . . . recipes which are a part of the fabric of this beautiful country's history and culture.
Did you make mud pies when you were a little girl? I did. I can remember sitting by the ditch at the end of our garden with my little bowl and spoon and making mud pies.
I still make mud pies, but these days they are quite edible, delicious. In fact, they are stogged full of lovely chunks of milk chocolate, sweet sticky sultanas and crunchy toasted walnuts!
Very
reminiscent of the mud pies of childhood. These are not made of mud
but are delicious drop scones, stogged full of milk chocolate, toasted
walnuts and sultana raisins! Break out the cold milk, these are
scrumptious!
280g of plain flour (2 cups)
90g soft light brown sugar (1/2 cup, firmly packed)
40g sifted cocoa powder (1/3 cup)
2 tsp baking powder
1/4 tsp salt
86g of unsalted butter, chilled (6 TBS)
120ml of milk (1/2 cup)
1 large free range egg
1 tsp vanilla
10 ounces of milk chocolate, broken into bits
75g of sultana raisins (1/2 cup)
55g toasted walnut pieces (1/2 cup)
Icing sugar to dust (optional)
Preheat the oven to 190*C/375*F/ gas mark 5. LIine a large baking sheet with baking paper and butter the paper. Set aside.
Sift
the flour into a bowl along with the cocoa powder and baking powder.
Stir in the salt and brown sugar. Drop in the butter and rub it in
with your fingertips until the mixture resembles coarse crumbs. Beat
together the milk, egg and vanilla. Add all at once to the dry
mixture, stirring to combine. Stir in the chocolate bits, raisins and
nuts. Drop by 1/3 cups, leaving 3 inches in between, onto the prepared
baking sheet.
Bake for 16 to 18 minutes, or
until a skewer inserted into the centre of a scone comes out clean.
Remove to a wire rack and allwo to cool on the baking sheet for five
minutes, before scooping off onto a wire rack to cool. Serve warm or
cool, dusted with icing sugar if desired. Tasty tasty!
Little unappealing lumps of mud and twigs . . . grass and gravel . . . inedible of course to anyone but my imaginary family who really loved them!
I still make mud pies, but these days they are quite edible, delicious. In fact, they are stogged full of lovely chunks of milk chocolate, sweet sticky sultanas and crunchy toasted walnuts!
Deliciousness personified!
They aren't pies really, but a lovely drop scone! So lovely to make and to eat.
I adore scones, and when they are as easy as these are, I love them even more.
Dusted with a sweet drift of icing sugar . . . covering all of their tasty lumps and bumps.
I don't know anything that a light dusting of icing sugar doesn't pretty up. Well, baked goods that it. I doubt it would do much for mac and cheese.
I really wanted to bake something today that wasn't low fat or low sugar. I knew I wouldn't be able eat them myself.
But, then again, I often don't eat what I bake. My husband does or I give it away. I simply get a pleasure out of baking things for others. I do have a tiny taste, but that's all basically.
And my husband . . . well, he is not overly fond of chocolate things. But I really wanted to bake these today.
They were begging me to be baked and so I did. He had one and said it was pretty good as far as chocolate things go . . . I took it as a compliment.
But you know how these things work out. The two Buckley Elders, Singsam and Judd . . . they happened by this afternoon, checking up on me after my experience from yesterday,
So I was able to sit them down with cold glasses of milk and one each of these. And they REALLY enjoyed them.
So much so that they took the remainder of them home with them. I love it when that happens.
*Mud Pies*
Makes 8 or 9
I don't know why, but chocolate things are really difficult to photograph and come out looking tasty, but I did try my best. I hope you'll give them a go!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I've been experimenting a lot with my baking since my Type2 Diabetes diagnosis, and I have to say in all truth a lot of my experiments have been quite disappointing . . . it seems that when you take the sugar and fat out of things . . . and pile in fibre, the results have been largely nothing to write home about. One exception has been these lovely wholemean pumpkin pie rolls!
I confess these cookies are not diabetic friendly, or diet friendly in any way, but I wanted to bake something for the young missionaries to take to our District meeting the other day, and so I baked them these cookies. I couldn't believe that I hadn't already shared the recipe on the blog!
I had never heard of Brioche before I moved over here to the UK, let alone Brioche Chinois. You would be right in thinking this is not English . . . it's French in origin, but it brings the Brioche a step beyond a normal Brioche . . . this is "Translated literally," a Chinese Brioche. Nothing Chinese about this however. I have been told by a French baker here in the UK, that the word Chinois simply means a conical shape. What I can tell you for sure is that they are delicious!
Last weekend I thought I would take advantage of the last of our blueberries to bake some delicious muffins to take to the Missionary street display in town. It ended up being cancelled, and so I gave half to my elderly friend Doreen and then we enjoyed the rest of them here at home.
I have always wanted to bake Madeleines. I have had a silicone Madeleine pan for quite a while now and had never used it. Today was the day.
Ahhh . . . . Madeleines. That little French butter cake that most (non-French) people think of more as a cookie.
I am quite picky when it comes to biscuits/cookies. I love chocolate chip cookies . . . but my chocolate chip cookies have to be crisp on the outside and chewy in the middle . . . and have lotsa chocolate chips in them. I also love raisins and nuts in mine, although I know not everyone does. My molasses cookies have to be soft and puffy. Oatmeal cookies . . . crisp, crisp, crisp. Not all cookies are alike and not all cookies are appreciated for the same reasons.
I had scheduled both the Elders and the Sisters for tea appointments this week, two days in a row and so I set about to do a dessert to serve them that I could actually use two days in a row and decided that a large cake would do the trick. I could cut it into squares and serve it with ice cream both nights. Whatever works, right?
When I was growing up I hated pumpkin pie. I am not sure why. It was just not something I enjoyed. As an adult I have come to love it however, and every time I see tinned pumpkin in the shops here in the UK, I pick up a whole whack of it. Because you can't ever have too much tinned pumpkin can you??? And also because it is also a very rare find over here.
I discovered a huge pot of vanilla yogurt in the refrigerator that was almost at it's sell by date the other day and as I hate wasting anything, I decided to make a cake with it. But not just any cake . . . a deliciously dense and moreish Vanilla Yogurt Loaf cake!
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