Showing posts sorted by date for query Scones. Sort by relevance Show all posts
Showing posts sorted by date for query Scones. Sort by relevance Show all posts
On the weekends I like to pull out the stops a bit and make something special for breakfast. Just because I live all on my own now doesn't mean that I can't still do that. Usually at the weekend you will find me enjoying bacon and eggs or pancakes or something similar!
I do need to apologize for the photos today. It's such a dull and gloomy day and although I like to take my photos with natural light, I was forced today to take them at my dining room table as I just could not get decent photos in front of my window. I hope you will forgive me!
.jpg "BHG 1943 Cookbook")
The recipe I am sharing today for these tasty Griddle Cakes was adapted from one found in the Vintage Better Homes & Garden Cookbook, published in 1943.
I love cookbooks, and I confess that I love vintage cookbooks most of all. Although some adaptations need to be made according to present knowledge and ingredients, most of the recipes in them are sound and well worth trying.
.JPG "Vintage Griddle Cakes (1943)")
So it is with this griddle cakes (or pancakes as they are also known) recipe which I am sharing with you today. I confess that these are some of the best pancakes I have ever made or eaten.
They are light and fluffy and puff up very nicely, without deflating after you cook them. Always a bonus! They have become my favorite pancakes!
.JPG "Vintage Griddle Cakes (1943)")
Perfect for serving fresh off the griddle with butter and syrup and your favorite bacon and sausages. I know, I am a glutton at the weekend!
Usually, I will also add canned sliced peaches, but today I didn't have any!
.JPG "Vintage Griddle Cakes (1943)")
Just look at how lovely and puffed up those pancakes are! And this is after sitting in the oven while I take the time to cook all of them!!
Normally they will deflate somewhat in the waiting. Not so with this recipe. Not so! They were lovely, light and quite puffed!
.JPG "Vintage Griddle Cakes (1943)")
WHAT YOU NEED TO MAKE VINTAGE GRIDDLE CAKES (1943)
Pretty basic ingredients. There is nothing out of the ordinary here.
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
.JPG "Vintage Griddle Cakes (1943)")
I like to begin with all of my ingredients being at room temperature. I am not sure if this is what makes the difference or not, but it is just how I do things.
I also like to use whole milk. In face I keep nothing but whole milk in my house. It doesn't make sense for me to buy several kinds of milk when there is really only me living here.
.JPG "Vintage Griddle Cakes (1943)")
I don't really like using shortening if I can help it, which means I almost always substitute butter for it, which works fine in this recipe. I do also like to butter the griddle pan a bit. Just me. The recipe doesn't ask for it. But, really, can you ever have too much butter?
Most times I don't need a full three cups to make these. This can vary according to the weather (damp or dry) and of course the brand of flour. You only need to use as much as will give you a thick droppable consistency. Not too thick. Not too thin.
.JPG "Vintage Griddle Cakes (1943)")
HOW TO MAKE VINTAGE GRIDDLE CAKES (1943)
It's a pretty basic recipe. Measure and whisk, then cook/bake. In the UK I had a dedicated griddle pan. Here in Canada, I have to just use a skillet, which works fine.
Whisk the milk, eggs, melted shortening/butter together in a large bowl.
Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
Heat your griddle pan or skillet until quite warm over medium heat.
Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
.JPG "Vintage Griddle Cakes (1943)")
Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
Keep warm in a low oven until you have cooked all of your griddle cakes.
Serve hot with pats of butter and maple syrup.
.JPG "Vintage Griddle Cakes (1943)")
I can promise you I didn't eat everything on that plate! haha It was for presentation purposes only. I probably only ate one of the pancakes, a sausage and two strips of bacon. (I adore bacon and I only ever very seldome have it. Oh how I miss British bacon.)
The plate is a very old China one that my sister gave me to use for my food photos. The cloth is a fluor sac tea towel that I hand embroidered. The cute tea cosy is one that a lovely friend knit for me. Together I thought they made a beautiful vintage presentation. But perhaps that is only my own flight of fancy!
.JPG "Vintage Griddle Cakes (1943)")
There is no shortage of pancake recipes here in The English Kitchen. These griddle cakes today are very similar to what are called Griddle scones or Scotch Pancakes or Irish Pancakes in the UK, usually served with jam. Some other ones you may enjoy are:
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and nutty flavor of a tasty Oatmeal Cookie . . . except in the glorious deliciousness of a breakfast pancake!
Yield: 16 pancakes
Vintage Griddle Cakes (1943)
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
One of the best pancake recipes I have ever made. Light and fluffy and thick!
Ingredients
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
Instructions
- Whisk the milk, eggs, melted shortening/butter together in a large bowl.
- Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
- Heat your griddle pan or skillet until quite warm over medium heat.
- Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
- Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
- Keep warm in a low oven until you have cooked all of your griddle cakes.
- Serve hot with pats of butter and maple syrup.
Notes
The time is estimated for what it might take to cook all of the pancakes. It should take you no more than 3 or 4 minutes to cook each individual one.
Thanks so much for visiting. Do come again!
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.JPG "Honey Ham Biscuit Sliders")
Having cooked a ham at the weekend, I found myself with a quantity of ham that I needed to use up. I did send some home with Cindy and Dan, but that still left me with some to use up myself.
I enjoyed myself some ham and eggs for supper last night, and today I fancied something which I had seen on a blog I like to visit from time to time. This recipe I am sharing today for Honey Ham Biscuit Sliders was adapted from a blog called Plain Chicken.
There is really nothing new under the sun. I am sure that this is a recipe that actually originates from the Pillsbury site. In fact, I did find a more glorified version of them on the Pillsbury page.
I preferred this much simpler version, however. I already had everything I needed in the house to make them for one reason.
.JPG "Honey Ham Biscuit Sliders")
I thought as well that it would be much easier to adapt the Plain Chicken version down into a size which I would find more manageable, there being only one person in my household.
I do that with a lot of things these days. I hate waste, and when you are a person living on your own like I do, it is very easy to waste food.
.JPG "Honey Ham Biscuit Sliders")
Although I have given you the amounts and instructions to make a full version of the recipe, I have basically cut it back to make only four biscuits. I did four in a small loaf sized tin, and then I baked the remaining biscuits in another tin the same size.
These I can freeze and then take out and enjoy another time when I am wanting a nice piece of bread to enjoy with a bowl of soup or a stew, etc.
.JPG "Honey Ham Biscuit Sliders")
Basically, what I did for just four was to shave off some of my ham, enough for four small sandwiches. I then put the biscuit bottoms in the buttered pan, topped with a squirt of honey mustard, a hefty pinch of Swiss cheese, the baked ham and then the top biscuit.
I then brushed them with a bit of soft butter and baked them, brushing them with some honey when they came hot out of the oven. It was very easily done.
.JPG "Honey Ham Biscuit Sliders")
WHAT YOU NEED TO MAKE HONEY HAM BISCUIT SLIDERS
This is what you will need to make a full-sized version of the recipe. Once you open the biscuits you need to bake them anyways, which is why I baked the excess ones on the side.
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
.JPG "Honey Ham Biscuit Sliders")
If you are in the UK, you will not be able to find the refrigerated biscuits. I have left a link in the notes to the recipe where you can find a recipe to make plain scones.
These can quite easily be used in the place of the refrigerated biscuits. I tell you how.
.JPG "Honey Ham Biscuit Sliders")
I grated my own cheese for these. In a recipe such as this you really want to grate your own cheese. They do add stuff to already grated cheese so that it flows easier, grating your own is the way to go and prevents any additives from interfering with the integrity of the recipe.
I used Heinz Honey Mustard. I was wishing I could get Honey Cup mustard. Back in the day prior to my moving to the UK, I only ever used that kind of mustard on my sandwiches. I have not seen it here since I moved back to Canada so I am assuming it's no longer available here.
.JPG "Honey Ham Biscuit Sliders")
I just used regular butter and honey to brush on the tops of these. In fact, my butter was quite soft so I didn't bother to melt it, I just brushed it on.
My honey was a creamed honey and there was a layer of liquid honey laying on top of the container, so I just brushed that on as well without heating it. No problem.
.JPG "Honey Ham Biscuit Sliders")
What you end up with at the end are lovely little biscuit sandwiches, filled with gooey melted cheese and a bit of spark from the mustard, saltiness and smoke from the ham and a touch of sweet on top from the honey.
Simple and altogether quite delicious.
.JPG "Honey Ham Biscuit Sliders")
HOW TO MAKE HONEY HAM BISCUIT SLIDERS
Nothing could really be simpler than these. I think you will agree! Perfect for entertaining and last minute snacks!
Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
.JPG "Honey Ham Biscuit Sliders")
Open the can of biscuits. Split each biscuit into two layers. (This is easily done, just gently pry the biscuit apart with your thumbs, starting at the center of the biscuit. They come apart quite easily.)
Layer as follows in the tin: bottom half of biscuit, honey mustard, Swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
Brush the tops of each biscuit with some of the melted butter.
Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
.JPG "Honey Ham Biscuit Sliders")
Really nothing could be easier to make than these. Especially with the benefit of having refrigerated biscuits on hand!!
They would be great to serve on game nights when you have a crowd over, or for kids' parties, or on the side of a bowl of soup as a hearty main meal. In the morning when you are entertaining for brunch.
I really can't think of anytime these wouldn't be welcome and enjoyed by all and sundry!
.JPG "Honey Ham Biscuit Sliders")
Some other delicious ways of using up leftover ham that you might enjoy:
HAM & CHEESE CASSEROLE - Ham, noodles and green beans in a rich and cheesy sauce. A bit of cracker crumbs and cheese provide a nice crunchy topping. I love a crunchy topping on a casserole, don't you?
CABBAGE & HAM SOUP WITH CHEESY DUMPLINGS -You can't beat a delicious bowl of soup with some cheesy dumplings on top. This is especially tasty. It's one of my favorite soups to make with leftover ham.
Yield: 10
Honey Ham Biscuit Sliders
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quick, easy and delicious. This is a recipe that is going to come in handy any time of year, be it when you are wanting something quick to serve alongside a bowl of soup, or as a snack on game night. These tasty biscuit sandwiches are great for breakfast, lunch or dinner!
Ingredients
- 1 can refrigerated biscuits (10 in can) (see note below if you are in the UK)
- 1/2-pound (8 ounces/227g) shaved ham (deli or leftover)
- 1 cup (130g) grated Emmenthaler/Swiss cheese
- honey mustard
- 1 TBS butter, melted
- 2 TBS honey, gently warmed
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Lightly spray a 9-inch square baking tin with non-stick cooking spray.
- Open the can of biscuits. Split each biscuit into two layers.
- Layer as follows in the tin: bottom half of biscuit, honey mustard, swiss cheese, ham, top of biscuit. Divide the ingredients equally amongst the biscuits.
- Brush the tops of each biscuit with some of the melted butter.
- Bake in the preheated oven for 12 to 15 minutes until golden brown. Brush the tops of the baked biscuits with warmed honey and serve immediately.
Notes
If you are in the UK you can use a plain scone dough, roll it out thinner than normal and cut into 20 2-inch rounds. Place 10 rounds in the baking dish, layer as above and top with the other 10 rounds, bake as above.
Thanks so much for visiting. Do come again!
I am sharing another favorite Christmas cookie with you today. It just wouldn't be Christmas without some of these delicious Walnut Cherry Slices on the cookie tray!
Short, crisp, buttery and studded with plenty of red and green candied cherries and toasted walnuts. No, you are not going blind. There are no walnuts in my cookies.
I left them out this time because my family here in Nova Scotia are not overly fond of them! I added extra cherries in their place!
.JPG "Walnut Cherry Slices")
These cookies are very much a holiday tradition here in the Maritimes, and something which I grew up with. They have a lovely texture very similar to a short bread cookie with lots of bits of sweet cherries in them.
I always try to use both red and green cherries, which really gives them a festive look! I would never ice these as it would make them far too sweet for my liking. I do, personally, like toasted walnuts in them, but . . . you know.
.JPG "Walnut Cherry Slices")
You can also keep it wrapped in the refrigerator for a week or so, ready to slice and bake as and when you want them.
.JPG "Walnut Cherry Slices")
They really make a beautiful show on the Christmas Cookie tray, especially if you use both red and green cherries. In terms of ease, these are quite simply one of my favorite cookies to bake.
But then I am a huge fan of the slice and bake cookie. My Washboard Cookies are a slice and bake cookie as are my Mom's Butterscotch Cookies.
.JPG "Walnut Cherry Slices")
WHAT YOU NEED TO MAKE WALNUT CHERRY SLICES
Very simple baking ingredients. You probably have everything but the glace cherries and those can easily be purchased at the shops.
- 1 cup (240g) butter, softened
- 1 cup (130g) sifted icing sugar
- 1 large free-range egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 (315g) cups plain all-purpose flour
- 1 cup (116g) chopped toasted walnuts (my family is not overly fond of walnuts, so I just add extra cherries)
- 2 cups (450g) chopped candied cherries
.JPG "Walnut Cherry Slices")
Glace cherries (also known as candied cherries) are fresh cherries that have been simmered in a thick sugar syrup until they are "candied." Cherries have been preserved in this way since the 14th century.
They can be found in the grocery store along with any other candied fruit that might be used in making fruit cakes.
.JPG "Walnut Cherry Slices")
If you are using walnuts (and I love them with walnuts myself), do toast them. You will find the flavor of the nuts is so much better when they are toasted.
You can either do this in a dry skillet over medium-high heat for 5 minutes, or you can spread them out on a baking sheet and toast them in a moderate oven (350*F/180*C) for 5 to 10 minutes. Leave them to cool before using.
Keep a watch on them as they can go from perfect to burnt in seconds.
.JPG "Walnut Cherry Slices")
As with any ingredients you are going to use in baking, it is better that they all be at room temperature. This ensures a much more even and reliable result. This goes for butter, eggs, milk, flour, etc.
.JPG "Walnut Cherry Slices")
HOW TO MAKE WALNUT CHERRY SLICES
Nothing could be easier.
Cream the butter and icing sugar together in a bowl for about 3 minutes until light and fluffy. Beat in the egg and vanilla extract until well incorporated
Beat in the flour until well combined, and then fold in the chopped cherries and nuts (if using). Use a wooden spoon to stir these through the cookie dough and be gentle so as not to break them up too much.
Turn the dough out onto a sheet of non-stick baking or wax paper. Shape into a long log, about 18 inches in length. Roll the log in the paper, twisting the ends tightly. Wrap again in plastic wrap.
Refrigerate for one hour if you are planning to bake on the day. You can refrigerate the cookie dough for 3-5 days or freeze for up to 3 months. (If frozen, remove dough from freezer and allow to sit at room temperature for 15-20 minutes and continue with the following steps.)
.JPG "Walnut Cherry Slices")
When ready to bake, preheat your oven to 325*F/165*C/ gas mark 3. Line your baking sheets with parchment paper and set it aside.
Unwrap the cookie log. Using a sharp knife, cut the log into 1/4-inch-thick slices.
Lay the slices onto the prepared baking sheet leaving an inch of space in between cookies. Bake for 12 minutes or until the bottom edge of the cookies has turned golden brown.
Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring cookies to a wire rack to finish cooling. Store in an airtight container.
.JPG "Walnut Cherry Slices")
These really are one of my favorite Christmas cookies. Don't be tempted to use maraschino cherries to make these. They are not the same as glace cherries. In the US if you are having a problem finding them a very popular brand is Paradise, and these can be found online on Amazon.
Don't worry about using them up. I have lots of recipes on here where you will be able to use them, and they are not all Christmas recipes.
.JPG "Walnut Cherry Slices")
Some of those recipes are:
ROCKY ROAD BROWNIES - Rocky Road Brownies are a glorious amalgamation of dense and fudgy, filled with toasted nuts, candied cherries and loads of chocolate flavor. Topped with a fudgy icing and mini marshmallows.
CHERRY AND VANILLA SCONES - Buttery and light and perfect split and filled with jam and cream. Delicious served with a nice hot cup of tea, herbal or otherwise.
Yield: 30 cookies
Walnut Cherry Slices
Prep time: 15 MinCook time: 12 MinInactive time: 1 HourTotal time: 1 H & 27 M
You can prepare the dough for these delicious Christmas cookies ahead of time and freeze. (Up to a month in advance.) When ready to bake, just slice and bake until done. It wouldn't be Christmas without these! Plan ahead as the dough for these needs to chill for at least an hour. (I prefer overnight, myself.)
Ingredients
- 1 cup (240g) butter, softened
- 1 cup (130g) sifted icing sugar
- 1 large free-range egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 (315g) cups plain all-purpose flour
- 1 cup (116g) chopped toasted walnuts (my family is not overly fond of walnuts, so I just add extra cherries)
- 2 cups (450g) chopped candied cherries
Instructions
- Cream the butter and icing sugar together in a bowl for about 3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated
- Beat in the flour until well combined, and then fold in the chopped cherries and nuts (if using). Use a wooden spoon to stir these through the cookie dough and be gentle so as not to break them up too much.
- Turn the dough out onto a sheet of non-stick baking or wax paper. Shape into a long log, about 18 inches in length. Roll the log in the paper, twisting the ends tightly. Wrap again in plastic wrap.
- Refrigerate for one hour if you are planning to bake on the day. You can refrigerate the cookie dough for 3-5 days or freeze for up to 3 months. (If frozen, remove dough from freezer and allow to sit at room temperature for 15-20 minutes and continue with the following steps.)
- When ready to bake, preheat your oven to 325*F/165*C/ gas mark 3. Line your baking sheets with parchment paper and set it aside.
- Unwrap the cookie log. Using a sharp knife, cut the log into 1/4-inch-thick slices.
- Lay the slices onto the prepared baking sheet leaving an inch of space in between cookies. Bake for 12 minutes or until the bottom edge of the cookies has turned golden brown.
- Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring cookies to a wire rack to finish cooling.
- Store in an airtight container.
Thanks so much for visiting. Do come again!
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