I have not baked these delicious cookies in a very long time now. They are really big cookies and I am not supposed to be eating things like this.
They are so darned tasty, I find them quite impossible to resist! I am really, really naughty. 😟
I have little to no will power when it comes to things which are delicious.
I try to only bake things like this when I have people coming over, or when I know that I can give it away.
I can't say for sure, but I believe that I may have gotten the original recipe from a Martha Stewart magazine. Don't quote me on that however, because as I say, I never bothered in the old days to copy out the source of my findings.
I never dreamt, way back then, that I would one day be able to share my favourites with the world! Isn't life amazing!
These are incredibly tasty cookies . . . with lovely soft ginger cookies, well flavoured with molasses and the warm baking spices, shaped into balls and rolled in sugar prior to baking . . .
They spread out and puff up like little sugar coated clouds and smell heavenly when they are baking . . .
The cooled cookies are sandwiched together with raspberry jam/preserves. I like the Bonne Maman brand myself, but use whatever is your favourite kind and if you have homemade, so much the better!
The jam kind of gets absorbed into the cookie a bit . . .
Creating a squidgy jammy layer that is most delectable.
These are perfect with a hot cuppa . . . or a tall glass of cold milk . . .
They are actually pretty fabulous no matter how you choose to enjoy them.
I tend to cut them into quarters myself. It sort of helps to assuage some of my guilt over eating them to begin with. Sort of . . . nobody is perfect I guess.
Yield: 12 large filled cookies
Ginger & Jam Sandwich Cookies
prep time: 15 minscook time: 11 minstotal time: 26 mins
Soft sugar coated gingerbread cookies, filled and sandwiched together with raspberry jam. What's not to like?
ingredients:
170g of butter at room temperature (3/4 cup, or 6 ounces in weight)
190g of granulated sugar (1 cup)
1 medium free range egg, plus 1 egg yolk
30ml of dark treacle, combined with 30ml of golden syrup (1/4 cup molasses)
1 tsp bicarbonate of soda
1/2 tsp salt
2 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
315g of plain flour (2 1/4 cups)
additional granulated sugar for rolling
raspberry jam for filling
190g of granulated sugar (1 cup)
1 medium free range egg, plus 1 egg yolk
30ml of dark treacle, combined with 30ml of golden syrup (1/4 cup molasses)
1 tsp bicarbonate of soda
1/2 tsp salt
2 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
315g of plain flour (2 1/4 cups)
additional granulated sugar for rolling
raspberry jam for filling
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Line several large baking sheets with baking paper set aside.
Store in an airtight container.
Cream
the butter and sugar together until light and fluffy. Beat in the eggs
and egg yolk to combine. Beat in the treacle mixture. Sift the flour,
spices, soda and salt together. Stir this into the wet mixture until
it all comes together. The dough will be somewhat sticky.
the butter and sugar together until light and fluffy. Beat in the eggs
and egg yolk to combine. Beat in the treacle mixture. Sift the flour,
spices, soda and salt together. Stir this into the wet mixture until
it all comes together. The dough will be somewhat sticky.
Roll heaped spoonfuls of the dough into 2
inch in
diameter balls. Roll the balls in granulated sugar. Place at least 2
to 3 inches apart on the baking sheets.
inch in
diameter balls. Roll the balls in granulated sugar. Place at least 2
to 3 inches apart on the baking sheets.
Bake in the preheated oven
for 11 minutes, until the edges are turning golden brown. Allow to stand
on the baking sheets for 5 minutes before scooping onto wire racks to
finish cooling completely. Once they are completely cold, sandwich
together in pairs with raspberry jam.
for 11 minutes, until the edges are turning golden brown. Allow to stand
on the baking sheets for 5 minutes before scooping onto wire racks to
finish cooling completely. Once they are completely cold, sandwich
together in pairs with raspberry jam.
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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.
One of my very first Christmas's as a young bride my Mother In Law, Elizabeth Ramsay, sent me a gift that I have treasured for over 40 years now. It was a handwritten notebook in which she had copied out all of her tried and trues and favourite recipes.
It is old now and pretty much careworn and falling apart . . . pages splattered and stained . . . the handwriting is fading in many places. I really need to copy it out into another notebook before all is lost.
This delicious Pumpkin Bread is one of the recipes that she shared.
It is one of my favourite recipes from out of the book, and one that I find myself wanting bake every year at this time of year . . . it is truly a holiday type of bread.
I have made a few changed to it over the years, but not many and none that would change the integrity of this bread. The basic recipe remains the same.
She did not add any spice to hers. I add pumpkin spice because I enjoy the flavour of pumpkin pie spice. You can find my recipe for making your own pumpkin pie spice in my side bar if you are on a PC, or at the bottom of the page if you are on a mobile device. It is fabulously accurate, and it adds a special touch to this bread.
I also add a touch of vanilla, which she didn't do either. But if you are going to have pumpkin pie spice in a baked good, I find that you should also add some vanilla for balance. They just work very well together.
She only added raisins. I have added dried cranberries in addition to the raisins, although I kept the total amount to be the same quantity as her original recipe. Raisins and cranberries together are a wonderfully festive touch. You could also leave one or the other out and add toasted walnuts in their place.
Back home where I come from, you would never eat a quick bread/loaf without some butter for spreading, and through the years I developed a lightly spiced Maple Butter to serve with this beautiful loaf.
It makes a beautiful addition, with only the mildest addition of spice and of course maple. I use pure maple syrup. You can't get more natural than that.
It is the perfect addition to something which is already quite lovely . . . dressed up for the holidays.
This moist delicious bread and that creamy butter just go together like peas and carrots! You can't have one without the other . . .
Well, yes . . . you certainly can, but why not make both and enjoy both together. Heavenly Bliss.
You can also toast the bread lightly until the edges get all gilded and golden crisp . . . and then spread with the butter. Oh boy, talk about good!
This went down a real treat while we were listening to our favourite Christmas Music and decorating the house for the holidays. I think I will bake some more to give to the neighbours this Christmas.
I am pretty sure that a loaf of this and a small container of the Maple butter for spreading will be very well received!
Yield: makes 1 medium loaf
Mother In Law's Pumpkin Bread
prep time: 10 minscook time: 1 hour and 15 minstotal time: 1 hours and 25 mins
This is moist and delicious. I have added a few things through the years, but basically it is the same recipe that my MIL gave me back in 1979. It is delicious served warm with Spiced Maple Butter
ingredients:
210g plain flour (1 1/2 cups)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large free range eggs
1 tsp pumpkin pie spice (see recipe in my right side column)
1 tsp vanilla extract
190g sugar (1 cup)180ml vegetable oil (3/4 cup, I use sunflower or rapeseed)
140g tinned pumpkin (3/4 cup)
50g raisins (1/3cup)
50g dried cranberries (1/3 cup)
For the Maple butter:
120g butter at room temperature (1/2 cup)
2 TBS pure Maple Syrup
1/4 tsp pumpkin pie spiceinstructions:
First make the maple butter. Using
an electric whisk, whisk all of the ingredients together until well
combined. Spoon into a serving dish. Keep refrigerated and covered,
until you are ready to use. Serve at room temperature.
an electric whisk, whisk all of the ingredients together until well
combined. Spoon into a serving dish. Keep refrigerated and covered,
until you are ready to use. Serve at room temperature.
Whisk together the flour, baking powder, soda, salt and pumpkin pie spice. Toss in the raisins and jiggle them around to coat.
Whisk together the eggs, vanilla, sugar, vegetable oil and tinned pumpkin to combine well.
Make
a well in the dry ingredients and stir in the wet just to combine.
Everything should be moist, but it is not necessary for them to be
completely smooth. Spoon into the prepared baking tin.
Bake for 1 1/4 hours until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean.
Let
cool in the tin for 10 minutes before lifting out onto a wire rack to cool. Cut into slices to serve. Store in an
airtight container.
Created using The Recipes Generator
I never bake this bread but what I don't think of my Mother In Law. She and I were such good friends and so very close. I have so many happy memories of time we spent together, baking, watching films, talking, laughing, sharing . . . I really do miss her, especially this time of year. Tis the season for happy memories for sure.
Bon Appetit!
Today I am showing you something deliciously different to do with some of your leftover turkey. We all enjoy our turkey sandwiches of course, and maybe a pot pie. One thing I have always loved to do was to make Enchiladas which my family loved.
Here in the UK, one thing they really like to do with leftover turkey is to do a curry. Next to Fish and Chips and Roast Dinners, curries are a National favourite!
This recipe is adapted from a book I have had for a very long time, since even before I moved here to the UK, called Twice is Nice by Edna K Damerell. It is a cookbook centred around making the best use of your leftovers.
Although no longer in print, you can still get copies of it second hand from second hand book sellers. Its a pretty handy book to have. It contains more than 600 recipes geared to using up all of your leftovers, be they meat, poultry, fish, vegetables, rice, pasta, beans or eggs.
This recipe uses your leftover turkey (of course), but also chopped apple, onions, celery and garlic . . .
It is seasoned with curry powder, salt, bay leaf, dry mustard powder and dried sage . . .
You will also need chicken broth/stock, single cream . . . and a good chutney. I used mango chutney, but you can use whatever chutney you want. Major Ball's would be good.
You can control the heat/intensity of it by the strength of curry powder you use. I used a medium curry powder, which is about as hot as I like it to be. I don't think I would like it any hotter.
You serve it simply with steamed rice that you stir some more chutney into, which works remarkably well. I would never have thought of stirring chutney through rice to give it some flavour. You learn something new every day!
You can teach an old dog new tricks!
Todd really, REALLY enjoyed this. As a Brit, he loved curries, and he thought this one was quite nice. He might have liked it a bit hotter perhaps, but for me this was just right!
Yield: Serves 6 - 8
Bombay Turkey
prep time: 10 minscook time: 20 minstotal time: 30 mins
Something deliciously different to do with your turkey leftovers!
ingredients:
60g butter (1/4 cup)
1 medium onion, peeled and chopped
1 clove garlic, peeled and minced
1 stalk celery trimmed and chopped
1 medium carrot, peeled, cut in half lengthwise and cut into thin slices crosswise
1 medium carrot, peeled, cut in half lengthwise and cut into thin slices crosswise
1 tart apple, peeled, cored and diced
2 TBS flour
1 TBS curry powder (you decide how hot you want it!)
1 tsp salt
1/4 tsp dry mustard powder
1/8 tsp sage
415 ml chicken stock (1 3/4 cup)
1 bay leaf
3 cups diced cooked turkey
120ml light cream (1/2 cup)
6 TBS chopped chutney
480g cooked rice (3 cups)
instructions:
Melt the butter in a large saucepan. Add the onion,
garlic, celery, carrots and apple. Saute, stirring occasionally until
tender. Mix in the flour, curry powder, salt, mustard powder and sage.
Cook over low heat, stirring constantly until mixture starts to
bubble. Stir in the broth and add the bay leaf. Bring to the boil,
stirring constantly, until the mixture thickens. Stir in the turkey,
cream and 3 TBS of the chutney. Simmer gently until the turkey is
heated through.
garlic, celery, carrots and apple. Saute, stirring occasionally until
tender. Mix in the flour, curry powder, salt, mustard powder and sage.
Cook over low heat, stirring constantly until mixture starts to
bubble. Stir in the broth and add the bay leaf. Bring to the boil,
stirring constantly, until the mixture thickens. Stir in the turkey,
cream and 3 TBS of the chutney. Simmer gently until the turkey is
heated through.
the cooked rice. Spoon the rice onto a platter to make a ring. Spoon
the turkey mixture into the centre and serve immediately
Created using The Recipes Generator
So what is your favourite thing to do with your leftover turkey? I do love a good pot pie myself, and my mom always made excellent turkey soup, and the North American in me really loves a good Enchilada! Bon Appetit!
These are biscuits as in the North American type of biscuits. Not cookies. Not scones. Biscuits. Similar to a scone in many respects, but totally different in many others. For the most part biscuits are savoury, whilst scones are somewhat sweet.
Both are quick breads, in that they use baking powder and or soda for a leaven instead of yeast and don't require a long rising time. In the UK biscuits are what are known as cookies in North America. Are you confused yet? I hope not!
A holiday meal gave me the opportunity to use this lovely bread cloth that my friend Monique sent me for my birthday in August. Its so pretty don't you think? I didn't have a bread cloth to line my bread basket.
I have been using a napkin, so it was really lovely to have a proper bread cloth to use this time around. Thank you Monique! I know that I thanked you at the time, but I don't think it hurts to thank someone more than once!
These lovely biscuits are a beautiful addition to any holiday meal. They are incredibly light and fluffy and very moist, not dry.
There is a hefty amount of butter in them which gives them buttery flaky layers . . . mmmm . . . .
At the same time the buttermilk helps to make them moist and to rise even more than usual biscuits.
They are quick to make, which makes them a great addition to a family meal when you are busy doing all sorts of other things.
Having a bread that you can throw together at the last minute just makes sense!
And there is NO waste. No re rolling of scraps, Nada . . . you just pat the dough out, and cut into rectangles with a sharp knife!
Easy peasy! A final brush with some melted butter just prior to baking seals the deal.
Just look at those beautiful flaky layers . . . .
Of course you are doing to want to eat them while they are warm . . .
Spread with even more butter . . . oh so tasty!
I confess . . . one of these didn't even make it to the table. I enjoyed a sneaky snack in the kitchen with some butter and jam. Oh boy . . .
More than a bit naughty of me . . . but, very . . . very nice! Adapted from a recipe found on Land O' Lakes.
Yield: 8
Flaky Butter Biscuits
prep time: 15 minscook time: 13 minstotal time: 28 mins
Light, tender and oh so flaky buttermilk biscuits. Serve warm with lashings of butter for spreading!
ingredients:
280g plain flour (2 cups)
2 tsp baking powder
1/2 tsp salt
152g cold butter, cut into bits (2/3 cup)
240ml buttermilk (1 cup)
2 TBS butter, melted
instructions:
Preheat the oven to 230*C/450*F/gas mark 7. Line a baking tray with paper. Set aside.
Sift
the flour into a bowl along with the salt and baking powder. Drop in
the butter, Cut in with a pastry blender or a fork until the mixture
resembles coarse crumbs. Stir in the buttermilk with a fork, until just
moistened. Tip out onto a lightly floured board and knead gently 10
times.
the flour into a bowl along with the salt and baking powder. Drop in
the butter, Cut in with a pastry blender or a fork until the mixture
resembles coarse crumbs. Stir in the buttermilk with a fork, until just
moistened. Tip out onto a lightly floured board and knead gently 10
times.
Roll or pat out into a 6 by 9 inch
rectangle that is approximately 3/4 inch thick. Using a sharp knife, cut
into 8 rectangles. Place on the baking sheet, leaving 1 inch in
between each. Brush with the melted butter.
rectangle that is approximately 3/4 inch thick. Using a sharp knife, cut
into 8 rectangles. Place on the baking sheet, leaving 1 inch in
between each. Brush with the melted butter.
Created using The Recipes Generator
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
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