Showing posts sorted by relevance for query Scones. Sort by date Show all posts
Showing posts sorted by relevance for query Scones. Sort by date Show all posts
This recipe I am sharing with you today is one which I adapted from the old Purity Flour Cookbook. That was one of the very first cookbooks I purchased not too long after I got married all those years ago.
I had bought myself the Fanny Farmer Cookbook when I was in High School. (I've actually worn out three copies of that one.) I was at my sister-in-law's and she had the Purity book. Back in those days the book included forms in the back that you could send away and request your own copy.
.JPG "Cranberry, Nut & Orange Bread")
I sent away for it and have been using it ever since. It is filled with old standby recipes that do not change with the passing of time. I call them the classics.
This delicious tea bread/loaf is one of the classics. The type of thing you always used to see served at Tea Parties, Bridal and Baby Showers. Before everyone got fancy smancy.
For me, it is an autumn classic, because of the cranberries. I grew up and live now, not very far from a cranberry bog. Cranberries are a very commonly used ingredient in my area.
.JPG "Cranberry, Nut & Orange Bread")
This tasty bread falls within the Quick Bread category. Quick breads are types of bread products that do not use yeast for leavening, instead relying on baking powder and baking soda to help them rise.
They include loaves such as one I am sharing today (banana bread being a very popular one,)
muffins, biscuits, soda breads, pancakes, crackers, corn breads and scones.
.JPG "Cranberry, Nut & Orange Bread")
One of their positives is that you don't have to wait for any yeast to rise. There is normally no kneading involved. They go together very quickly and, for the most part, stay fresh for days. In fact, some even improve upon time passing!
Most quick loaf breads cut much nicer the second day, so I almost always bake them the day before I need to use them.
They also freeze very well, tightly covered/wrapped.
.JPG "Cranberry, Nut & Orange Bread")
WHAT YOU NEED TO MAKE CRANBERRY, NUT & ORANGE BREAD
Very simple ingredients. Do note that the walnuts are totally optional. Not everyone likes to add them. I do. Because I am nuts about nuts!
- 2 cup (280g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- the finely grated zest of 1 large orange (Wash it well first)
- 1 cup (100g) fresh cranberries, chopped (rinse and pat dry before chopping)
- 1/2 cup (60g) chopped toasted walnuts (optional)
- 1 large free-range egg, lightly beaten
- 1/4 cup (60g) butter, melted
- 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)
.JPG "Cranberry, Nut & Orange Bread")
If you are using walnuts, do note that I like to toast my walnuts first. This is very easily done. Simply spread your nuts out on a rimmed baking sheet and toast in a preheated 375*F/190*C/ gas mark 5 oven for 8 to 10 minutes. Leave them to cool before using.
You can use frozen cranberries if you wish. Chop frozen in a food processor (if you have one) and use as is. No need to thaw.
You can also leave your cranberries whole if you prefer them that way. Today I left mine whole.
.JPG "Cranberry, Nut & Orange Bread")
HOW TO MAKE CRANBERRY, NUT & ORANGE BREAD
Quick breads such as this one are always very easy to make. They usually involve not much more than whisking together the dry and wet ingredients together separately and then briefly combining them to make a batter.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.
Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.
.JPG "Cranberry, Nut & Orange Bread")
Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.
Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.
Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.
.JPG "Cranberry, Nut & Orange Bread")
Just be sure not to overmix the batter. A few lumps are actually preferable and will give you a lighter moister loaf. Over mixing toughens the batter when it comes to loaves like these.
I like to enjoy it as it is, thickly sliced with a nice hot drink. Sometimes I will spread it with softened butter for an extra special treat.
You can make an optional sweet glaze by whisking together 1 cup (130g) icing sugar, 1 1/2 TBS of orange juice, or just enough to give you a thin glaze. A bit of orange zest can also be added.
I like it just plain. But that's me. You may prefer something to sweeten it up or dress it up just a bit!
.JPG "Cranberry, Nut & Orange Bread")
Some other quick bread recipes which I enjoy and have posted on here that I think you might also enjoy are:
APPLESAUCE NUT BREAD - Moist and delicious. Nicely spiced and studded with toasted nuts. Not overly sweet either. A real winner.
CORNBREAD WITH FENNEL, CRANBERRIES & SULTANAS -This is one of my favourite of all the quick breads that I make. It is no secret that I am a huge fan of cornbread. I also happen to love quick breads with dried fruit in them, especially raisins and cranberries. Add fennel seed to anything and I am so on it! I just adore that slight anise like flavor of fennel seed! This lovely bread incorporates those three loves of mine in a most delicious way!
Yield: 8 (one loaf)
Cranberry, Nut & Orange Loaf
Prep time: 15 MinCook time: 1 HourInactive time: 24 HourTotal time: 25 H & 15 M
I have been making this for years. It's an old standby that has never let me down. The nuts are optional. I don't always add them.
Ingredients
- 2 cup (280g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 cup (200g) granulated sugar
- the finely grated zest of 1 large orange (Wash it well first)
- 1 cup (100g) fresh cranberries, chopped
- 1/2 cup (60g) chopped toasted walnuts (optional)
- 1 large free-range egg, lightly beaten
- 1/4 cup (60g) butter, melted
- 3/4 cup (180ml) fresh orange juice (add water to make up the full measure)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 by 5 by 3-inch loaf tin, shaking out any excess flour. Alternately line with baking paper, buttering both the tin and the paper.
- Whisk together the flour, baking powder, soda, salt and sugar in a large bowl. Stir in the cranberries, walnuts (if using), and orange zest.
- Whisk the egg, butter and orange/water together. Add all at once to the dry ingredients and stir everything together just to combine. Scrape into your prepared loaf tin.
- Bake for 50 to 60 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean.
- Let stand in the pan for about 10 minutes before tipping out. Cool completely, then wrap and store for one full day before cutting.
Thanks so much for visiting! Do come again!
Hooray for Strawberry Season!! My favourite time of year! I know we can get strawberries pretty much all year round here, with berries being flown in from Africa and Spain, but . . .
Let's be honest here though. They are not a touch on the flavour of a freshly picked home-grown English Strawberry.
The warmth of the sun still resting on it's sweet red flesh and pieces of straw still clinging to it's bright green leaves . . . ok, so you will only get that if you pick your own, but still . . .
A berry that has only just been picked and transported a few miles tastes infinitely better than one that's been flown thousands of miles and held in a cold warehouse for days before it reaches the store shelves!
I just can't get enough of them!! I love them fresh and eaten out of hand . . .
sliced and sprinkled with a bit of sugar and then doused in cream, dipped in chocolate, baked into pies and cakes, made into jam, crushed and dolloped on top of fresh scones . . .
oh the possibilities are endless!!!
One of my favourite ways is to bake them into this delicious, moist tea bread.
There is no tea in it, that is just what we call a quick bread over in North America. I reckon that's because they go so well with a cup of tea . . . in my case herbal tea . . . Mint tea is lovely with it!
It smells heavenly when it is baking . . . the cardamom is so sweetly fragrant . . . the lemon drizzle adds just an extra touch of sweetness.
All in all it is a real winner. I guarantee!
*Strawberry Cardamom Bread*
Makes one 9 by 5 by 3 inch loaf
Printable Recipe
A deliciously moist bread stogged full of fresh strawberries and glazed with a tangy lemon glaze.
4 ounces unsalted butter ( 1/2 cup)
150g granulated sugar (3/4 cup)
3 large eggs
1 tsp vanilla extract
280g plain flour, sifted (2 cups)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
(remove the seeds from green cardamom pods and grind them
with a pestle and mortar or a coffee grinder if you cannot find it already ground)
175g sour cream (1/2 cup) or plain yoghurt
55g toasted walnuts (1/2 cup), coarsley chopped
300g of fresh strawberries, chopped (1 1/2 cups)
For the glaze:
the juice of 1/2 lemon
enough icing sugar to make a drizzable glaze
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and lightly flour a 9 by 5 by 3 inch loaf. Set aside.
Beat the butter until softened. Add the sugar and continue to beat until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla.
Whisk the flour, baking soda, baking powder, salt and cardamom together. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour. Mix only to combine. Gently fold in the chopped strawberries and the nuts.
Spoon into the prepared and bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the centre comes out clean. Let stand in the pan for 10 minutes before removing from the pan to a wire rack to cool.
Whisk together the lemon juice and enough icing sugar to make a drizzle glaze. Drizzle over the cake. Let set.
Serve warm or at room temperature. This bread also freezes very well.
I am a lover of quick breads . . . scones, tea loaves, baking powder biscuits, muffins, corn bread, etc. I just love them. One of the reasons I love them is because they are quick to put together and they freeze really well. If you are making a pot of soup, it really isn't much extra work to put together a savoury muffin or quick bread to go along with it, and they realy turn a simple meal into something very special.
One cake which I fell totally in love with when I moved to the UK was the Traditional Battenburg Cake. This was not a cake which I had ever heard of prior to moving there.
There really is no end to the varieties of traditional and regional cakes and goodies amongst those fertile green and septred isles! With it's church window appearance, delicious texture and flavours, the Battenburg was one of my favourites.
After the holidays we are firmly entrenched in Winter, and with Covid, this year can be feeling especially depressing to you. We are all stuck in our homes, and our natural freedoms have been somewhat curtailed, and for good reason.
We may find ourselves in need of a "Pick Me Up" maybe more than ever. One thing I really like to do in the Winter months is to plan and prepare a small Tea Party, even if it is just for one or two people.
A Tea Party is one way to perk up your days and bring a bit of sunshine into your life! Are we not all in need of a bit of a lift?
You don't need anything special, or a load of people to attend. Some of the best tea parties of
all happen when there's just two of you, and I have been known to really enjoy an intimate tea party for just one. And why not?
All you need is a table spread with a fine cloth and some tea . . . in a
pot of course, (today we had blackberry and mint and it was
delicious!) and cups and saucers. You also need some delicious foods, although they need not be overly complicated.
The perfect afternoon tea (or High Tea as it is also called) should begin with some delicious savouries . .
. finger sandwiches, sausage rolls, little toasts, savoury pastries . .
. followed with scones (if you wish) and a selection of small fancies and
cakes.
You don't need a lot of sandwiches, only a few different types will do. I think we all have things in our cupboards and larders to make up a few sandwiches. Egg Salad. Ham. Cheese and pickle. Tomato. Cucumber (very traditional). There is no end to the types we can make.
Sausage rolls and tiny turnovers are also very popular. We had some in the freezer leftover from Christmas. Even Deviled Eggs can be quite welcome! I adore Deviled Eggs. You can find my recipe for those here.
For dainties all you need is a selection of a few bits and bobs. I am sure we all still have things leftover from Christmas. Shortbread cookies, squares and the like.
You don't really need a lot of them, one or two per person is quite sufficient. Even fancy chocolates are a treat. Just choose a few bits that really strike your fancy and give you a small bit of pleasure.
Of course the star of any good Tea Table will be a fresh baked cake. You won't get much nicer than a beautiful Battenburg Cake. If you love almond, then this is the cake for you.
A firm favourite on
the traditional English tea table, this is a very pretty two coloured
sponge cake, put together like a pink and white checker board pattern. I think you may actually be quite surprised as how very easy it is to make one of these delicious cakes!
You only need to create a simple sponge cake batter. The sponge batter is divided in half with one half being coloured pink with a bit of pink food colouring.
These get baked in the same tin. If you like you can separate the two batters with a strip of aluminium foil, or bake them separately in small loaf tins. .
Personally, I never have a problem baking them both in the same cake tin however.
They stay largely separate and you will be trimming the edges once the
cake has cooled, so it is very easy to separate the two colours.
Once cooled each colour is separated, trimmed and cut into two long strips. These strips are then sandwiched together in a checkerboard pattern, using seedless raspbery jelly and vanilla buttercream as a glue.
Its quite simply really. If your cake is completely cold you only need a good and sharp serrated knife to do the job. Just cut and trim as needed.
You don't have to put jam and butter cream between each layer if you don't want to, although that is traditional. On this day I did jam one way and buttercream the other way. Feel free to use a good quality store brand if that is what you have.
Raspberry jam and butter cream are traditional, but do feel free to use something else if you are not fond. This is all about creating a pretty cake that everyone will enjoy.
Once you have your checkerboard created you will need to brush the whole cake in more jam and then wrap it in a thin layer of marzipan. The marzipan gets rolled out very thinly on a layer of granulated sugar, which helps to prevent it from sticking to the cutting board/counter and adds a delightful crunch.
If you are really feeling keen and industrious you can stretch this a bit and make a Hazelnut Battenburg Cake. This is a wonderful riff on the traditional, composed of a chocolate hazelnut batter layered with the white cake.
As you can see this is also very pretty. The layers are sandwiched together with chocolate hazelnut spread. I use nutella.
It is incredibly moreish. Especially if you enjoy chocolate!
When cut into slices this is a beautiful cake. I think it is really quite amazing looking. It is very impressive and not all that difficult.
It does require a little bit of
patience, but it's well worth any effort taken. It may take a bit of
practice to get the marzipan as tight as you would like it, but do
persevere as it is most beautiful when done
If you are looking for a mighty fine cake to serve at your teatime table, then this is the one to choose. Pretty and delicious. What more could you want??? Nom! Nom!
Yield: 6
Battenburg Cake
prep time: 10 Mincook time: 45 Mintotal time: 55 Min
This is a traditional cake that has appearing in British cookery books for over two centuries. The finished cake resembles somewhat a church stained glass window. This is a real treat for almond lovers and not as hard to make as it would seem!
Ingredients
For the cake:
- 3/4 cup (175g) butter, softened
- 1 cup minus 2 TBS (175g) caster sugar
- 3 large free range eggs, beaten
- 1 1/4 cups (175g) self raising flour
- a little red food colouring
You will also need:
- 2/3 pound (275g) of natural almond paste (marzipan)
- warmed seedless raspberry jam (about 3 TBS)
- vanilla buttercream icing (about 3 TBS)
- granulated sugar to dust
Instructions
- Preheat the oven to 160*C/325*F/ gas mark 3. Butter a 7-inch square cake tin and line with parchment paper.
- Cream the butter together with the sugar until very light and fluffy.
- Add the lightly beaten eggs and the flour, a little at a time, beating until smooth.
- Divide the cake batter in half, placing each half in a different bowl.
- Tint one half with a bit of red food colouring to give you a pink batter.
- Spoon the pink batter into the left hand side of the tin, and the normal colour into the other side. Smooth the top gently.
- Bake in the oven for about 30 to 35 minutes or until firm when lightly pressed in the centre.
- Carefully turn out onto a wire rack to cool completely before proceeding.
- When the cake is completely cool, trim the edges of the cake and then divide it equally into 4 long sections, with two being pink and two being white.
- Using a little of the butter cream and some of the warmed raspberry jam, place one of each colour on the bottom and the remaining two on top. alternating the colours to give you a chequer board pattern and having some butter cream and jam between each. You will not need much, only just enough to make them adhere to the other.
- Dust the counter top with some granulated sugar and then roll out the marzipan on top. You need to roll it thinly into an oblong roughly the length of the cake and large enough to roll around the cake.
- Spread with a thin layer of jam and then place the sponge checkerboard on top. Roll the marzipan around the cake and seal with a bit more jam.
- Trim the edges neatly at each end. Place onto a plate with the "seam" underneath and lightly mark the top in the traditional criss cross pattern.
notes:
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
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 Thanks so much for visiting. Do come again!
I have to say that one of my absolute favourite things is Lemon Curd. I could sit down and eat it with a spoon.
I have always made my own. Its not all that hard to do and tastes unbelievably better than the store bought stuff. Seriously.
I found myself with some lemons and limes that needed using up today and I had in mind to do a Lemon & Lime curd, but was a bit unsure as to what proportions of each I should use.
After doing a search I found what looked like a great recipe on the Waitrose site. I decided to charge things up a bit however and add some fresh ginger root to the mix, as I also had a knob of that which needed using up.
The people at English Provender had once sent me some Lemon and Ginger Curd and it was very moreish, so I thought why not!
The end result was something so fabulous that I think you are really going to love it!
Its tart and sweet and has just a bit of gingery heat to it, but not obnoxiously so.
This would make a fabulous filling for a cake I think . . . maybe even a banana cake . . . hmmm . . . the wheels are turning.
I also make a lovely lemon drizzle loaf which uses lemon curd, so I think I am going to try using some of it in that. (You will find that recipe in the same place as my regular lemon curd recipe. See link above.)
See how lovely and thick it is? And tis photo was taken while it was still a bit warm.
I couldn't wait to show you. It thickens up beautifully in the refrigerator.
Mmmm . . . so tasty. I had a huge Bon Maman jam jar from some jam I had gotten a while back at Costco and that is what I have used to store it in.
I think we will make pretty short work of this.
I couldn't resist trying some on top of a soda cracker just to taste it . . . you know how it goes. Oh boy. This is one gorgeous curd!!
I hope you will give it a go. Making curd is not that easy if you follow the directions perfectly. And even if your eggs do end up curdling a bit, its not the end of the world, just strain out the curdles.
It will still be perfectly edible, but in all truth if you are careful and temper your eggs first, then that just won't happen!
*Lemon, Lime & Ginger Curd*
Makes 600ml (2 1/2 cups)
Creamy,
tart and tangy. This gorgeous spread is very simple to make and tastes
fabulous spread onto warm scones or toast, between cake layers etc.
the finely grated zest and juice of 2 limes
the finely grated zest and juice of 3 lemons
1 inch piece of fresh ginger root, peeled and finely grated
250g caster sugar (1 1/3 cup)
125g butter, cut into small bits (1/2 cup)
4 large free range eggs, beaten
Place the grated ginger root, lemon and lime zests and juices into a
heatproof bowl, large enough to fit over a pan of gently simmering
water. Stir in the sugar and add the butter. Place over the simmering
water and cook, stirring occasionally until the butter and sugar both
melt.
Whisk a bit of this hotter mixture into the beaten eggs to temper it,
then slowly whisk the eggs back into the bowl of juices, etc. Make sure
you don't forget to temper the eggs as you will end up with scrambled
egg.
Continue to cook, stirring constantly, until the mixture thickens
enough to coat the back of a wooden spoon. This will take 20 to 25
minutes over water at a low simmer. Stirring is not optional, you must
stir it continuously or the mixture will not thicken evenly.
Remove the bowl from the pan and strain the curd into clean and
sterilised jars. (This is not totally necessary, but I like to strain
any solids out so that the mixture is completely smooth.)
Cover and allow
to cool completely before storing in the refrigerator. This will keep
for about a week. So I would give a jar away. I am sure nobody will
refuse it.
I adapted this recipe from one I found on the Waitrose site for Tangy Lemon and Lime Curd. I thought that fresh ginger would be a fabulous addition to the flavours and I was right! I love it when that happens!
All of the content you see on this page (both photographic and written) is the express property of The English Kitchen (Marie Rayner). 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.
Thank you for visiting! Do come again!
Subscribe to:
Posts (Atom)
Social Icons