Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Eleven a.m. and I am longing for custard creams. I don't drink tea or coffee, but still partake of the wonderful British tradition of elevensies . . .
That well earned (or not) break in the morning where you sit down with a nice hot cuppa, a moreish nosh or two and put your feet up for a few . . .
There is not a biscuit in the house, except perhaps for a few broken digestives in the bottom of the tin . . . I eat those, but . . . as good as they are . . . they are not custard creams . . . and I want custard creams . . .
Out comes the scales, bowls, and measuring spoons. There is nothing for it but to make my own . . . I know I can do it.
I am like that little train that keeps on chugging up the hill . . . I think I can, I think I can, I think I can . . .
Not quite custard creams, but in some ways similar. I may even like these better . . .
Not too sweet, but short and buttery, with just the faintest hint of custard in the moreishly scrummy biscuits . . . the custard flavour coming through in that luciously rich filling.
mmm . . . a mightly tasty crumbily scrummily delicious mouthful. I can't stop at one . . .
and neither will you.
*Custard Buttons*
Makes about 20 double biscuits
Printable Recipe
Deliciously short and buttery with a lucious cream centre, tasting of custard. Fabulous!
6 ounces plain flour (1 1/4 cups)
3 TBS custard powder (you want the stuff that comes in the cardboard
container, not the sachets you add hot water to, you want proper custard powder)
1 tsp baking powder
2 1/2 ounces unsalted butter (4 1/2 TBS), cut into bits
2 1/2 ounces white vegetable fat, such as Trex or White flora (4 1/2 TBS Crisco), cut into bits
3 TBS icing sugar, sifted
1 large free range egg
For the filling:
2 ounces unsalted butter (4 TBS)
1 TBS custard powder
4 ounces icing sugar, sifted (1 cup)
few drops of hot water if necessary
Pre-heat the oven to 180*C/350*F/ gas mark 5. Line two baking sheets with baking parchment and set aside.
Whisk the flour, custard powder, baking powder and sugar together in a bowl. Drop in the butter and vegetable fat. Rib into the flour mixtue until you have something the consistency of sand. Beat the egg lightly and then stir into the dry mixture, mixing it in well.
Scoop out TBS size pieces of the dough and shape lightly into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. Press down with a fork which you have dusted in flour each time. Bake for 12 to 14 minutes, until well risen and set, but not coloured.
Transfer to a wire rack to cool while you make the filling.
Cream the butter, custard powder and sugar together in a large bowl until light and fluffy. Be patient. It will come together eventually and be lovely. If the mixture still seems a bit stiff, add a few drops of hot water and beat until you have the consistency you are after. Sandwich two biscuits together with this custardy filling and then sit back and enjoy!
This is the time of year that we all start wanting to enjoy everything apple, spiced and yes, even pumpkin. These Apple Cider Donut Whoopie Pies are a real favourite around here!
No surprise there. The cakes are lovely and light and moist with beautiful spicy flavours. Cinnamon and nutmeg for the most part, but a touch of cloves and ground ginger.
Once baked they are coated with melted butter. They are then rolled in a spiced sugar to give them a lovely crunchy coating.
Again the spices are nutmeg and cinnamon. Very nice I have to say.
I chose to fill them with a cream cheese frosting. You don't need a filling that is overly sweet when you have all that sugar on the outsides.
You want something which is rich and luxurious, but not too sugary. This fits the bill perfectly.
I used my whoopie pie pan to bake these. I have to say I am not always very happy with the way they come out using this pan.
I always end up having to trim the edges. They look alright, but not quite as they would just baked on parchment paper on a baking sheet.
I ended up having to bake these twice. I was much happier with my first set of photos. I thought I had taken them off the camera onto my photo editing program.
I am pretty sure I had, because I then deleted them from off my camera card. So today when I went to edit them, uh oh . . . no photos.
And so I had to bake them all over again today! Not a hardship really. These are so good. In fact they are amazingly delicious!
And so today I now have more to give them away. I don't think my next door neighbour will mind. She is usually the recipient of my baked things.
She doesn't mind one bit. Happy to say. She has been very good to us over this lockdown. Always bringing us over bread and milk and she would bring us anything else we needed as well. I try not to ask her for anything because I don't like putting her out.
But I do share my baked goodies with her as a thank you. She is always very happy when I sent a plate of something over. She will get these today. My friend Tina got them yesterday.
I can tell you nobody has ever complained! They are always very happy when I bring them a treat.
They say joy shared is doubled. I have to say that baking shared is joy shared. Its a simple thing and means a lot to people to know you care enough to share with them little treats like these.
Back in the 1990's when my kids were growing up I used to make them Chocolate Whoopie Pies. They loved them.
One year I entered them in the county fair where I lived. My sister also entered the same recipe in her local county fair.
Believe it or not, we both won blue Ribbons. Mine in Meaford, Ontario. My sister in West Lorne. We were both quite proud of our ribbons I have to say.
And the best part was that we had won them the same year at the same time with the same recipe. I just love it when my sister and I have a shared experience like that. Like I said a joy shared is a joy doubled!
Anyways, I do hope that you will bake these and then enjoy them. They really are very good. Scrumdiddlyumptious I have to say.
Scrumpdiddlyumptious and incredibly moreish! Trust me. Have I ever lied before? 👍👍👍
Apple Cider Donut Whoopie Pies
Yield: 12 Pies
prep time: 15 Mincook time: 25 Mintotal time: 40 Min
Tis the season for all things apple and spice! These are truly lush despite my poor photography!
Ingredients
For the cakes:
- 2 cups (480ml) sweet apple cider or cloudy apple juice
- 2 cups (280g) all purpose (plain) flour
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- pinch each powdered cloves and ginger
- 1/2 tsp fine sea salt
- 1/2 cup (120g) butter
- 1 cup (200g) soft light brown sugar packed
- 1 large free range egg
- 1 tsp vanilla
- 1/2 cup (120ml) buttermilk
For the cream cheese filling:
- 2 1/2 TBS butter, at room temperature
- 4 TBS full fat cream cheese, at room temperature
- few drops vanilla
- 1 cup (130g) sifted icing sugar to give you the right consistency
You will also need:
- 3/4 cup (150g) granulated sugar
- 1 TBS ground cinnamon
- 1 TBS ground nutmeg
- 4 TBS melted butter
Instructions
- You will need to reduce the apple juice before beginning. Put it into a very large beaker and cook it on high in the microwave for 15 minutes until it reduces to 1/2 cup (120ml). (Alternately you can do this in a saucepan on the stove, boiling it for abou 10 minutes.) Set aside to cool.
- Preheat the oven to 180*C/350*F/gas mark 4. Line two baking sheets with baking paper, or spray two non-stick whoopie pie pans really well with baking spray. Set aside.
- Sift the flour, soda, cinnamon, nutmeg, cloves, ginger and salt together in a bowl.
- Cream the butter and brown sugar together in another bowl until light and well combined. Beat in the egg ad vanilla. Mix on low speed with an eletric mixer while alternately adding the buttermilk, flour and reduced apple juice. Stop and scrape the sides of the bowl as needed.
- Spoon heaping dessert-spoonfuls (about 1/4 cup) of the batter into the holes of your whoopie pie tins or roughly 3 inches apart on your lined baking sheets.
- Bake for 12 to 15 minutes or until puffed and golden brown. A toothpick inserted in the centre of one should come out clean. Transfer to a wire rack to cool completely.
- Mix the granulated sugar, cinnamon and nutmeg together in a bowl. Brush the top of each whoopie pie cake with some melted butter and then roll it in the sugar mixture to coat. Set aside until all are done.
- Beat all of the icing ingredients together until smooth and creamy. Sandwich two sugar coated cakes together with some of the icing, spreading it on the flat side of one and topping with the flat side of the other.
- Store in an airtight container until ready to serve. You can wrap each one individually in plastic cling film if you wish.
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!
One thing my Todd has always wanted to do is to go to a diner to eat. You know . . . just like the ones on the telly that you see in all those American movies.
All chrome and formica . . . and juke boxes, waitresses named Sally, and a coffee cup that has no bottom.
Club sandwiches, gravy fries and mile high pies.
I thought I would try to recreate a Diner meal for him here at home tonight, but in as low fat as possible. One of my favourites back home use to be the Hot Hamburger Sandwich Platter.
A big oval platter, loaded up with hot fries, a huge hamburger pattie on a toasted bun, with oodles of gravy slathered over top and a small bucket of coleslaw on the side. Washed down with an ice cold soda pop. It can't be beat!
It might not be much to look at, but what it lacks in looks, it more than makes up for in flavour. I used extra lean ground steak, which I flavoured with onion powder, garlic, seasoning salt and black pepper . . . lots of onion and garlic. I then divided the meat into four equal shapes and then flattened them as thin as I could into a huge flat irregular sized burgers, so they had lots of little nooks and crannies on the edges.
Because they were really thin, they cooked in quick time and all the moisture stayed inside the burger, so they were moist as well as flavourful, with a nice sear on the outside. The chips . . . why oven baked of course, and cut so thin that they also turned out nicely browned with crisp golden edges.
You can make your own pan gravy if you wish. (I tell you how) or you can just open a tin of beef gravy. Me, I opted for Bisto, coz there is not much fat in it., and it's as easy as boiling the kettle.
Even the coleslaw, my own homemade, was low in fat . . . as I used a fat free mayo and low fat creme fraiche. The only thing I didn't do was to put on a short dress and ask him to "kiss ma grits!" (I also didn't ask for a tip!) Oh, and there was no pie . . . sigh . . .
*Hot Hamburger Platter Dinner*
Serves 4
Printable Recipe
It's diner food for the UK! A delicious well flavoured hot hamburger patty on a toasted bun half, topped with gravy and served with crispy fries and coleslaw!
1 pound extra lean minced steak
1 TBS minced garlic
1 TBS onion powder
1 tsp seasoned salt
5 TBS flour
1 litre of beef broth
4 large baking potatoes
oil
seasonings for the fries (I like the smoked paprika, sweet red pepper and thyme mix from M&S)
salt and black pepper
Toasted Bun halves
Coleslaw, your own or purchased
Preheat the oven to 225*C/425*F/ gas mark 7. Have ready a large baking sheet.
Wash the potatoes and dry well. Cut into thin chips. Toss them onto the baking sheet. Pour about 1 TBS of oil over top along with some of your chosen seasoning and some salt and black pepper. Toss together with your hands. Place into the heated oven and bake for about 35 to 40 minutes, until golden brown and crispy.
Mix together the minced steak, garlic, onion powder, seasoned salt and a bit of salt and lots of black pepper to taste. (You can pinch off a little bit and fry it in a pan to see if you have the seasoning correct if you wish.) Shape into large flat irregular shaped patties.
Place a large skillet over mediium high heat. Add a bit of oil and fry the patties until well browned on both sides and cooked through. Remove and keep warm. Reserve any drippings in the pan. There probably won't be much. You will need about 4 TBS. You can add some butter to the pan drippings to make this up. Once the fat is melted and hot, stir in the flour, whisking it in well. Slowly whisk in the broth a bit at a time, whisking until the gravy thickens. Simmer for several minutes then taste and adjust seasoning as required.
Divide the fries between 4 heated plates. Place a toasted bun half on each and top with a burger. Spoon over some of the gravy, making sure it covers the burger and some of the chips. Serve with coleslaw on the side. Enjoy!
Not having a hob/cooker to use for the last half week or so has certainly been a challenge for me. I really hope that when the Engineer comes tomorrow, it is an easy fix!
We did purchase a portable hot plate, but with only two small burners on it, it doesn't really lend itself much to cooking gourmet meals It is however, fab for browning things and heating things up, like soup. I haven't actually cooked any pasta on it yet, but I did cook carrots on it the other day.
It required a bit of difference in planning as I am used to the instant heat of gas. This electric hot plate takes much longer to heat up and it doesn't cool down instantly either, so I keep having to warn Todd that the burner was just on as it is not really obvious by looking at it, but if you set something on it, you would sure know in a hurry, especially if it was your hand or something plastic!
Today (Sunday as I write this) I used it to make our favourite Mexi-Melts, working with it in tandem with our Microwave. Tandem cooking! It works well! We are huge fans of Tex Mex food! I heard rumours that we are supposed to be getting a Taco Bell in Chester, but that was months ago and there isn't one yet, although there is supposedly one in Liverpool. I can't wait!
This is a riff on their Mexi-Melt sandwich, which is kind of like a burrito/wrap. I did make a few changes, so technically they are not identical, but I don't think anyone will really mind. They are fabulously delicious!
We try not to eat a lot of red meat here, so I used ground turkey instead of beef. You can use ground turkey thighs, but I like the turkey breast meat.
This gets simply browned in a skillet. Because I am using turkey breast which is ultra low fat, I add a bit of oil to help keep it from sticking. We like ground turkey so this really works for us. If you are not a fan of ground turkey, you can use ground beef, but do try to use an extra lean one.
Once you get the turkey browned and seasoned (I give my homemade taco seasoning recipe below) you simply layer the meat and two kinds of cheese in a flour tortilla, along with some tomato salsa. How spicy you choose to use, is up to you! I like the mild one myself.
Once you get all of the tortillas filled and rolled, you wrap them up in some damp paper towelling and then nuke them in the microwave for a minute. This is just long enough to heat everything through nicely and melt the cheese.
I make my own Chipotle mayo dip for serving with them. Its a really simple to make also. If you are not fond of mayo, you can use sour cream.
Taco Seasoning Mix
prep time: cook time: total time:
This is better than any packaged mix. No preservatives or chemicals.
ingredients:
- 1/2 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 2 tsp ground cumin
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 TBS mild chili powder (American style)
- 1/2 tsp sweet paprika
- 1/4 tsp red pepper flakes
- 1 tsp salt
instructions:
- Mix all of the ingredients together in a jar to combine well. Use as needed. Store, tightly covered in a dark place for up to 6 months.
Created using The Recipes Generator
These are oh so delicious, especially when you serve them with the mayo which adds a touch more flavour and a hint of creaminess. I like to sprinkle the dip with black olives and spring onions for even more flavour.
Yield: 8
Turkey Mexi-Melts
Quick, easy and satisfying. I have added an optional dip which adds even more taste. Serve with a salad for a light supper, or without for a quick lunch. You can also put together, wrap up tightly and freeze. When you are ready to eat, just thaw at room temperature for an hour or so and then warm as in the recipe instructions.
ingredients:
- 1 pound ground turkey
- 1 tsp oil
- 1 envelope of taco seasoning mix
- 225g grated strong cheddar cheese (8 ounces)
- 225g grated Jack cheese (8 ounces)
- 8 to 10 flour tortillas (8 inch)
- 200g tomato salsa (1 generous cup)
- For the Dip: (optional)
- 220g good quality mayonnaise
- 1 TBS lime juice
- 1 tsp chipotle chili paste
- finely chopped black olives and spring onions
instructions:
- Heat the oil in a large skillet. Add the ground turkey and brown thoroughly, until no more pink juices remain. Stir in the taco seasoning and heat through.
- Lay out your tortillas. Sprinkle the cheddar cheese down the middle of the tortillas, dividing it equally amongst each. Divide the seasoned turkey equally amongst the tortillas, placing it on top of the cheddar cheese. Spoon a portion of the tomato salsa over top of the turkey in each tortilla, dividing it equally amongst them. Finally sprinkle the Jack cheese over top of the salsa. Roll each tortilla up to enclose the filling. Wrap each in a piece of damp kitchen paper towelling. Microwave 2 at a time for 1 minute on high. Let sit while you microwave them all.
- To make the dip. whisk together the mayo, lime juice and the chipotle paste in a bowl. Top with the chopped olives and onions.
- Serve the hot wraps with the mayo for dipping.
Created using The Recipes Generator
Authentic or not, these are really delicious. Simple ingredients. Easy method. Quick to throw together. These are big winners all round, especially if you are a fan of Tex Mex!! Bon Appetit!
I actually made this the other day to take to our Relief Society Activity last Thursday evening and am only getting to show them to you now. They were stuck in the queue!
They went down a real treat with the girls and I brought home an empty plate. I like it when that happens, don't you? That means they are winners.
I got the recipe from out of one of those baking books you pick up in the magazine section at the grocery shops. It is in the Best Baking Series, Volume 7, Tasty Traybakes. I adapted and converted the measurements for my North American readers and I did not use the frosting recipe which was given with the recipe as it didn't look that good.
I made a chocolate buttercream icing. I am a big fan of buttercream icing. It went very well on these delectable little squares . . . it really did.
It's a good thing that I was taking them to church for the ladies as they would have been far too dangerous for me to keep in this house with a chocolate cake hating husband around. They would have been too, TOO tempting for me.
That layer of raspberry jam in the middle is a nice touch and helps to make what's moist and delicious, even moister and delicious. You can easily see why they would have been too dangerous for me to have here all on my own. I could not risk eating them all myself . . . I'm fat enough already!
These are perfect for sharing though. Your friends and chocolate loving family will love you to bits if you bake them a pan of these! Trust me on this! Mine did!! Go on . . . make them. You know you won't regret it! (Well, your hips may not thank you on this one, but . . . meh!)
*Rasberry Brownies*
Makes one 9 inch square pan
Printable Recipe
Try to let these sit overnight. They become even moister if you can resist them!
4 large free range eggs
300g caster sugar (1 2/3 cup)
150g unsalted butter, melted (2/3 cup)
1/2 tsp vanilla extract
150g of plain flour (1 1/2 cups)
1 tsp ground cinnamon
75g cocoa powder (not drink mix) (2/3 cup)
100g of finely chopped toasted walnuts (3 12 ounces, 14 TBS)
3 TBS seedless raspberry jam
Chocolate buttercream frosting to cover
(A tub of prepared or your own recipe)
Preheat the oven to 165*C/325*F gas mark 3. Butter and line a 9 inch square pan with baking parchment. Butter the paper. Set aside.
Whisk the eggs in a mixing bowl until light and frothy. Whisk in the sugar and then slowly whisk in the melted butter and vanilla. Sift together the flour, cinnamon and cocoa powder. Gently stir it in and then stir in the nuts. Spread the batter in the prepared pan, level the surface and bake for 25 minutes, or until firm to the touch. Allow to cool completely in the tin,
Once they are cold, carefully remove from the tin and cut in half horizontally with a sharp knife. Warm the jam and spread it onto the bottom half of the brownies. Sandwich wih the top later. Frost with some buttercream frosting. Cut into squares to serve. Delicious!
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