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Showing posts sorted by relevance for query bread pudding. Sort by date Show all posts
One of my favorite stories from my childhood has to be Anne of Green Gables. I just adore this wonderful little girl created by Lucy Maud Montgomery. She is feisty and full of character and full of love.
I think she reminded me a bit of myself. I was also born on Prince Edward Island not far from the Green Gables homestead.
We moved away from the Island when I was about 18 months old and so the only way I could know the Island was largely through the books by Lucy Maud Montgomery and Anne.
To a little girl with a vivid imagination who loved to read, the book opened up a whole new world to me, and one which I had a connection with in many ways.
As an adult I have visited PEI many times. My middle son lives there and my ex husband's family was from there so we often went to visit the in-laws. My son married a PEI girl.
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The recipe which I am sharing today for Afternoon Ruby Tea Biscuits comes from the cookbook entitled, The Anne of Green Gables Cookbook, charming recipes from Anne and Her Friends in Avonlea by Kate MacDonald and LM Montgomery.
As soon as I saw this book I wanted to buy it. As a child, I often noted the foods mentioned in the Green Gables book and used to dream about what they might taste like.
.JPG "Afternoon Ruby Tea Biscuits")
They had such fanciful names . . . Raspberry Cordial, Marilla's Plum Pudding, Matthew's yummy Biscuit Sandwich, Orange Angel Cake.
I was a child who read voraciously and even then food interested me. I used to dream about Midnight feasts and picnics, cherry cakes, ginger beer (from the Enid Blyton Books), and the birthday cake that was made for the mother by the children in the Five Little Peppers and How They Grew.
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"Mrs. Rachel and Marilla sat comfortably in the parlor while Anne got the tea and made hot biscuits that were light and white enough to defy even Mrs. Rachel's criticism." ~Chpt. XXX
Do take note that these are not British Biscuits, but North American Biscuits. (In the UK a biscuit is a cookie, not a tea biscuit such as you see here.)
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WHAT YOU NEED TO MAKE AFTERNOON RUBY TEA BISCUITS
Ordinary kitchen baking cupboard ingredients and some jam.
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
.JPG "Afternoon Ruby Tea Biscuits")
I do think they would work well with all butter, and would be even richer.
In the UK vegetable shortening can be found in the chiller cabinet. The brand I used to use was called TREX.
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HOW TO MAKE AFTERNOON RUBY TEA BISCUITS
These were very simple to make. I was a bit concerned that the ring tops would not adhere to the bottoms but they stuck beautifully without adding any water or egg to moisten the edges. I dare say to do so would mean they did not rise as beautifully.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
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Stir the milk in with a fork until you have a soft ball of dough. Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
Roll out to 1/4 inch thickness using a lightly floured rolling pin.
Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use the second cuts as bottoms.)
.JPG "Afternoon Ruby Tea Biscuits")
Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
.JPG "Afternoon Ruby Tea Biscuits")
The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
Bake all of the biscuits for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Serve warm or cool. These are delicious.
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Just look at how light and flaky these turned out! They were beautiful and rich with the butter and the jam provided a lovely sweet touch.
I sat here with my cup of Orange & Honey tea, wishing I had some clotted cream to enjoy with them, but enjoying every mouthful regardless!
Some other North American Biscuit Recipes you might enjoy are:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get much flakier than these delicious morsels!
CHEDDAR, BACON & CHIVE BISCUITS - Rich and flaky and filled with lots of tangy cheddar cheese, smoky bits of bacon and herby chives.
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy!
Afternoon Ruby Tea Biscuits
Yield: Makes 12 tea biscuits
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
A delicious jam centered tea biscuit adapted from the Anne of Green Gables Cookbook by Kate MacDonald.
Ingredients
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
- Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
- Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
- Stir the milk in with a fork until you have a soft ball of dough.
- Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
- Roll out to 1/4 inch thickness using a lightly floured rolling pin.
- Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use these as bottoms.)
- Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
- Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
- The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
- Bake for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve warm or cool. These are delicious.
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
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Ham and Cheese Casserole. I am th Queen of leftovers. I hate waste and love to use everything up. I especially love leftover ham recipes which make great use of any ham you have in the house.
You don't always have to use leftover ham though, as you can also purchase a chunk of boiled ham at the shops which is great for things like this.
Today, however, I had some baked ham leftover from the holidays the other day and so I decided to make a delicious casserole with them.
We were all sandwiched out! Mom always made sweet and sour ham with her leftover ham, but we weren't feeling much like that either.
Plus I had some fresh noodles whose sell by date was looming. I hate waste and so decided to take advantage of both these things and make a tasty casserole.
It was pretty basic, and I did use a tin of cream of chicken soup. You could however make a basic cream sauce, flavouring it with a bit of chicken bouillon if you wanted to.
I am not a soup snob and I do use it from time to time, especially when I am wanting to make a quick and simple casserole.
I also had some cheese leftover from the holidays, Cheddar and red Leicester So I used up some of them as well.
They have very similar flavours so you could use all cheddar if you want to. Both are hard cheeses and the red Leicester has been coloured orange. Most of our Cheddars here will be found in their natural, white state.
Both cheeses are produced in a very similar manner, but red Leicester has a moister, crumblier texture and a somewhat milder flavour.
I added thawed frozen green beans for a bit more colour and some texture. Just cover them with boiling water, let them thaw and then drain well before using.
Mine were whole beans and so I used my kitchen scissors to cut them down into a more manageable size.
You could use any vegetable you wanted to use or even a combination of vegetables. Corn would be nice as would peas and carrots.
I topped the casserole with some cracker crumbs and a bit more cheese. I find casseroles are always nice when you have a bit of a crunchy topping to enjoy!
This was quick, easy and delicious. You could double the recipe if you had more ham you wanted to use up and freeze one casserole for a later time.
It is supposed to be 2 to 3 servings, but I'll be honest, for our appetites it is more like 4 servings.
It all depends on how big of an eater you are. We are small eaters.
A tossed salad would be very nice on the side. My pictures are not so great as we have had some very dark and gloomy days.
I like to use natural light for my photos if I can, so I apologise if they are a bit dark!
We enjoyed it simply with some buttered bread (for my husband) and pickled beets. I do so love pickled beets!
Yield: 3 - 4 (depending on appetites)
Ham & Cheese Casserole
A quick, easy and delicious way to use up leftover baked ham.
ingredients:
- 225g uncooked egg noodles (1/2 pound)
- 3/4 pound of cubed fully cooked ham
- 1 tin (295g) condensed cream of chicken soup (10 3/4 oz)
- 120ml milk (1/2 cup)
- 150g frozen cut green beans, thawed (1 cup)
- 125g grated strong cheddar cheese (1 cup)
- a handful of buttered cracker crumbs
- Seasoning to taste
instructions:
How to cook Ham & Cheese Casserole
- Cook and then drain the noodles really well. Mix them in a bowl with the ham, soup, milk and green beans. Season to taste with salt and black pepper, remembering that ham and cheese are both salty.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square casserole dish.
- Spread half of the ham mixture in the dish. Cover with half the cheese. Spoon on the remainder of the ham mixture. Sprinkle with the remaining cheese and cracker crumbs.
- Bake, uncovered, in the preheated oven for 35 to 40 minutes, until bubbling, heated through and the cheese has melted.
So that's all of the Christmas leftovers gone now. We still have Christmas Cake, but that is a good keeper and my husband will make short work of that over the next weeks. I also have some Christmas pudding, which he will also enjoy.
Those types of things never really go off. I am relieved that I never did more baking and that I kept things simple here over the holidays and didn't go overboard!
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!
Thanks for visiting! Do come again!
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The recipe I am sharing with you today comes from the pages of my Big Blue Binder. Caramel Almond Tart is a beautiful European style tart which hails from a bakery stall in the Halifax Farmer's market.
Normally I don't really know where these recipes come from. I do try to find out and sometimes I like in. I discovered the recipe this morning on an article from Chatelaine magazine.
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I am thinking that I must have copied it out one time when I was home visiting my mother. She always subscribed to Chatelaine magazine, whilst I didn't really have it in my budget to subscribe to any magazines at that time.
I dare say this recipe dates back at least to the early 1980's.
.JPG "Caramel Almond Tart")
It's a lovely tart that I always like to bake around Christmas time. With its buttery yeast cake-like base, and sweet crunchy almond topping it is a real pleaser, both to eat and to look at!
I am a huge fan of European style pastries and cakes. In Europe they know how to take very simple ingredients and turn them into something magnificent without any complications!
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Before I go on I want to tell you about the cards you see on the table. The one with a Santa Claus is one I got this year from my friend Monique. She is the most talented artist. I just love getting one of her cards that features her artwork!
The other is an insert I got from a piece of art I had ordered from Eva Koleva Timothy. It portrays the cradle of the Savior beneath the light of a star and is called Tender Shepherd.
I thought these two cards exemplified all that I love about the Christmas season. Friends, family and faith.
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With any luck my oldest son will be travelling over from NB to spend Christmas with me along with his wife and two of my dear grandsons. (I have 7 grandsons and 1 granddaughter.)
If they make it this year it will be the first Christmas we have had together in over 24 years. Excited doesn't begin to cover it! I have my fingers cross that the weather and health issues, etc. all co-operate and that this year it happens!
Mind you, I did just see them at Thanksgiving so I mustn't be greedy.
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WHAT YOU NEED TO MAKE CARAMEL ALMOND TART
Very simple everyday baking ingredients. They are things I always keep on hand to bake with. You probably do as well.
For the base:
- 1/3 cup (70g) granulated sugar
- 1/2 cup (120g) butter, melted
- 1 large free-range egg
- 1 tsp vanilla
- 1 cup (140g) plain all-purpose flour
- 1 tsp instant yeast (NOT regular yeast)
- 1/4 tsp salt
For the almond topping:
- 1 cup (170g) thinly sliced blanched almonds
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) butter
- 3 TBS whole milk
.JPG "Caramel Almond Tart")
I dressed it up a bit for the photographs with some silver sprinkles. A bit of sparkle for the holidays. I love it!
By flaked almonds I basically mean the ones that are cut in flat flakes, but in all honesty, I can't see why slivered almonds would not work as well.
Make sure you use "INSTANT" yeast for the base, not regular or bread machine yeast. Instant yeast is a dry yeast that is composed of much smaller granules than regular yeast, which means that it absorbs into liquids rapidly and does not need to be proofed or rehydrated before mixing into batters.
.JPG "Caramel Almond Tart")
HOW TO MAKE CARAMEL ALMOND TART
This lovely tart is composed of two elements, the buttery cake-like yeasted base and the toffee-like crisp nutty caramel topping.
Preheat the oven to 375*F/190*C/gas mark 5. Butter a 9 1/2 inch spring form pan.
For those of you who don't have a 9 1/2-inch spring form pan, don't worry. I don't have one either. I just used a regular 9 1/2-inch cake tin which I lined the bottom and sides with baking paper. I cut strips for around the sides and made small cuts along the bottom edges so that they would be more flexible.
I sprayed the tin with some baking spray and then popped in the edge strips. Then I topped the folded over bits with a circle of baking paper that I had cut to fit the bottom of the tin.
.JPG "Caramel Almond Tart")
Stir the sugar and the butter together. Beat in the egg and vanilla. Stir in the flour and the salt. Stir in the yeast. Mix together to form a soft dough.
Spread this mixture into your prepared pan. Set aside while you make the topping.
Heat the butter, sugar, almonds and milk together in a heavy bottomed saucepan over medium heat. Allow to come to a boil.
Boil for 6 to 7 minutes over medium heat, stirring occasionally. It should take on a very light caramel color.
.JPG "Caramel Almond Tart")
Pour this mixture over the cake base carefully (it will be hot!) and spread out to cover the base, evenly spreading out the nuts. (Use a fork if you have to.)
Bake in the middle of the preheated oven for 25 minutes until golden brown.
Remove from the oven and leave to cool in the pan for 10 minutes. Run a knife around the edge of the pan and release the sides. Leave to cool on a wire rack.
When cold, cut into thin wedges with a sharp knife to serve. Store any leftovers in an airtight container. It will keep for up to three days and freezes well for up to a month.
.JPG "Caramel Almond Tart")
This cake should be cut into thin wedges as it is quite rich. It would be delicious served after dinner with coffees or small glasses of sweet sherry.
Since I imbibe in neither one, I just enjoy it as is with a cup of herbal tea! It really is delicious!
.JPG "Caramel Almond Tart")
Some other festive bakes we have enjoyed through the years are:
CRANBERRY BREAKFAST CAKE - This fabulous breakfast cake is stuffed to the hilt with plenty of tart berries and toasted walnuts. It cuts like a dream and is so delicious warm . . . the berries tart and delicious against the sweetness of the cake batter . . . with that lovely nutty crunch of walnuts.
APPLE AND MINCEMEAT PUDDING - A decidedly fruity spiced cake is baked over top of a froth of cooked apple for a dessert that is deliciously satisfying. Enjoy with lashings of warm custard or cream, or even a scoop of vanilla ice cream! Its fabulously tasty!
Yield: 12 - 16
Caramel Almond Tart
Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min
With its buttery vanilla base and toasted caramel nut topping this makes for a very delicious after dinner bite along with a small glass of sherry if you are so disposed!
Ingredients
For the base:
- 1/3 cup (70g) granulated sugar
- 1/2 cup (120g) butter, melted
- 1 large free-range egg
- 1 tsp vanilla
- 1 cup (140g) plain all-purpose flour
- 1 tsp instant yeast (NOT regular yeast)
- 1/4 tsp salt
For the almond topping:
- 1 cup (170g) thinly sliced blanched almonds
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) butter
- 3 TBS whole milk
Instructions
- Preheat the oven to 375*F/190*C/gas mark 5. Butter a 9 1/2 inch spring form pan. (see notes)
- Stir the sugar and the butter together. Beat in the egg and vanilla. Stir in the flour and the salt. Stir in the yeast. Mix together to form a soft dough.
- Spread this mixture into your prepared pan. Set aside while you make the topping.
- Heat the butter, sugar, almonds and milk together in a heavy bottomed saucepan over medium heat. Allow to come to a boil.
- Boil for 6 to 7 minutes over medium heat, stirring occasionally. It should take on a very light caramel color.
- Pour this mixture over the cake base carefully (it will be hot!) and spread out to cover the base, evenly spreading out the nuts. (Use a fork if you have to.)
- Bake in the middle of the preheated oven for 25 minutes until golden brown.
- Remove from the oven and leave to cool in the pan for 10 minutes. Run a knife around the edge of the pan and release the sides. Leave to cool on a wire rack.
- When cold, cut into thin wedges with a sharp knife to serve. Store any leftovers in an airtight container.
Notes
It's okay if you don't have a spring form pan in the right size. You can use a regular round baking tin lined on the bottom and sides with baking paper. (See photograph above.)
Thanks so much for visiting. Do come again!
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