Banana Pudding Cake
2 Small Bananas — ripe
1 Package Yellow Cake Mix
1 Package Banana Pudding Mix
4 Eggs
1 Cup Water
1/4 Cup Oil
1/2 Cup Chopped Nuts — optional
Slice bananas into large mixer bowl; beat until well mashed.
Add remaining ingredients. Blend; then beat at medium speed of electric
mixer for 2 minutes.
Pour into well-greased and floured 10″ tube or Bundt pan.
Bake at 350 degrees for 60 to 70 minutes.
Cool in pan at least 15 minutes. Remove from pan; finish cooling on rack.
Sprinkle with confectioners sugar, if desired.
NOTES : Cake can be baked in a 13×9 inch pan for 50 to 55 minutes.
Bacardi Rum Cake
1 Cup Pecans — chopped
1 Package Yellow Cake Mix
1 Package Vanilla Pudding Mix — instant
4 Eggs
1/2 Cup Cold Water
1/2 Cup Oil
1/2 Cup Dark Rum — Bacardi
Glaze:
1/4 Pound Butter
1/4 Cup Water
1 Cup Confectioner’s Sugar
1/2 Cup Dark Rum — Bacardi
Preheat oven to 325 degrees.
Grease and flour 10″ tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together. Pour batter over nuts.
Bake 1 hour. Cool. Invert on serving plate. Prick top.
Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb
glaze. Repeat till glaze is used up.
GLAZE:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,
stirring constantly. Remove from heat. Stir in rum.
OPTIONAL:
Decorate with whole maraschino cherries and border of sugar frosting or
whipped cream. Serve with seedless green grapes dusted with powdered
sugar.
NOTES : May use walnuts instead of pecans
Aunt Alice’s Ice Box Fruit Cake
1/4 cup butter
1 box graham cracker — large box
1 pound marshmallows
1 pound raisins
1 can coconut
2 cups pecans — coarsely chopped
1 jar maraschino cherries — drained
Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mix
well.
In a double boiler melt marshmallows and butter. Pour over the dry
ingredients and mix well.
Put in pan and press down well. Place in refrigerator over night. Next
day remove from pan and wrap in foil.
Keep in refrigerator until ready to slice.
Arnold’s Cake
1 box yellow cake mix — Duncan Hines
1 can orange slices — juice and all
1/2 cup oil
4 eggs
***Topping***
9 ounces Cool Whip.
1 large crushed pineapple — large can, drained
1 box — instant
For cake: Mix first four ingredients well. Pour in 3 greased and floured
cake pans or 1 large rectangle cake pan. Bake 40 to 50 minutes at 350
degrees, or until done. Cool cake.
For Topping: Mix topping ingredients together until well blended. Spread
between layers and use rest for top.
Applepie Spice Cake
1 Cup Apple Pie Filling
1 Package Cake Mix
2 Eggs
2 Tablespoons Oil
1/2 Cup Oil
1/2 Cup Pecans
Butter Sauce For Applepie Spice Cake
1 Stick Butter
1 Cup Powdered Sugar
1/2 Cup Cold Water
1 1/2 Teaspoons Cornstarch
Salt
Vanilla
1/2 Teaspoon Vinegar
Butter Flavoring
Bake in oven
Butter Sauce for Applepie Spice Cake: Cook until thicken. Pour over
cake.
Apple Sauce Cake #2
1 3/4 Cups Flour — sifted
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Cup Butter
1 Cup Sugar
1 Egg — well beaten
1 Cup Raisins — finely chopped and
– floured
1 Cup Nuts — chopped
3/4 Cup Hot Thick Apple Sauce — strained
Sift flour once, measure, add baking powder, soda, salt, and spices, and
sift together three times.
Cream butter thoroughly, add sugar gradually, and cream together until
light and fluffy.
Add egg, raisins, and nuts.
Add flour mixture, alternately with apple sauce, a small amount at a time.
Beat after each addition until smooth.
Bake in greased loaf pan, 7×5x3 inches, in moderate oven (350 degrees)
about 1 hour.
Apple Sauce Cake #1
2 Cups Sugar
3 Cups Flour
2 Tablespoons Cocoa
1 Teaspoon Cinnamon
1 Teaspoon Cloves
2 Teaspoons Baking Soda
1 Cup Raisins
1 Cup Nuts
1/2 Cup Shortening
2 Cups Dried Apples — or
1 Can Apple Sauce
Sift sugar, flour, cocoa, cinnamon, cloves and soda together.
Cut in shortening.
Add raisins and nuts.
Add apples.
Pour into cake pan and bake.
Apple Cheddar Shortcake
———shortcake———-
2 1/2 cups biscuit mix; bisquick
4 ounces cheddar; sharp, shredded
2/3 cup milk
1/3 cup butter; melted
——-apple topping——–
3/4 cup brown sugar; packed
3 teaspoons cornstarch
1/2 teaspoon cinnamon; ground
1/4 teaspoon salt
1 cup water
4 cups apples; peeled,cored, sliced
———-topping———–
heavy cream; whipped
Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar
cheese then stir in the milk and butter. Spread the dough into two
greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
Combine the brown sugar, cornstarch, cinnamon and salt in a large
saucepan. Stir in the water and cook until clear and thickened. Add the
apples, cover and simmer until the apples are tender. Spoon half of the
apple mixture over one layer. Top with the second layer and remaining
apples. Serve warm with whipped cream for a topping.
Apple Cake With Icing
3 large eggs
1 1/2 cups oil
2 cups sugar
3 cups flour
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
1 cup pecans
3 cups cored, peeled, diced apples
4 ounces (1 cube) margarine
1 cup packed brown sugar
1/4 cup milk
Mix all cake ingredients together and pour into 9 x 13-inch oblong pan.
Bake at 350 degrees F. for 45 minutes or until cake tester comes out clean
when inserted in center of cake. Cook icing ingredients in small saucepan
2 1/2 minutes and pour over warm cake.
Apple Cake
6 apples; medium, tart
2 lemons; medium, juiced
3 tablespoons sugar
3 tablespoons butter
3/4 cup sugar
2 egg yolks; large, divided *
1/2 lemon;juiced and peel grated
1 teaspoon baking powder
1 1/2 cups flour; unbleached
3/4 cup milk
1 tablespoon rum
2 egg whites; large
1 tablespoon butter; to grease cake pan
1 teaspoon vegetable oil
3 tablespoons confectioners’ sugar
* Do not put the egg yolks together as they will be used individually.
Peel apples, cut in half and core. Cut decorative lengthwise slits in
apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set
aside. Cream butter and sugar together. One at a time, beat in egg
yolks. Gradually beat in lemon juice and grated peel. Sift baking powder
and flour together. Gradually add to batter. Blend in milk and rum. In a
small bowl, beat egg whites until stiff. Fold into batter. Generously
grease a springform pan. Pour in batter and top with apple halves. Brush
apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40
minutes. Remove from pan and sprinkle with confectioners’ sugar.
Apple Bunt Cake
1 Cup Butter
2 Cups Sugar
3 Eggs
3 Cups Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1/4 Teaspoon Mace
1 Teaspoon Vanilla
3 Cups Apples — chopped
2 Cups Pecans
Mix all ingredients.
Bake in Bunt tube pan at 325 degrees for 1 1/2 hours.
Apple Blossom Cake
1 1/2 Cups Salad Oil
2 Eggs
2 Cups Sugar
1 Tablespoon Vanilla
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Teaspoon Nutmeg
1/2 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
3 Cups Flour
3 Cups Apples — fresh
1 Cup Nuts
Beat oil, eggs, and sugar thoroughly. Add vanilla.
Sift spices, salt, and soda with flour about 3 times. Add to egg mixture.
Add apples and nuts.
Bake in tube pan for 1 1/2 hours at 325 degrees.
Apple And Rum Custard Cake
———–crust————
1 1/2 cups flour; unbleached, unsifted
5 tablespoons sugar
1 tablespoon lemon rind; grated
2/3 cup butter or margarine
1 egg yolk; large
1 tablespoon milk
———-filling———–
1/2 cup soft bread crumbs
2 tablespoons butter or margarine; melted
4 cups apples; tart, sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins; *
1/4 cup rum
3 eggs; large, beaten
1/3 cup sugar
1 3/4 cups milk
* Soak raisins in 1/4 cup rum for 1/2 hour before using.
CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING: Toss together bread crumbs and melted butter. Spread evenly over
pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread
apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins
over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat
eggs and sugar until thick and lemon-colored. Stir in milk and reserved
rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees
F. until custard is set. Cool completely before serving. Do NOT remove
springform pan until cool.
Apple And Cream Kuchen
————cake————
1 package yeast; dry, active
1/2 teaspoon salt
4 tablespoons sugar
2 cups flour; unbleached, unsifted
1/4 cup butter or margarine
1/2 cup milk
1 egg; large
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to milk.
Heat until very warm (120-130 degrees F.). Gradually add milk to flour
mixture. Beat for 2 minutes. Add egg and 1/2 cup flour. Beat with an
electric mixer on high speed for 2 minutes. Mix in enough flour to form a
soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk.
Pat dough into well-greased 10-inch springform pan pressing the dough 1
1/2 inches up the sides of the pan.
FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of
flour. Arrange in rows on top of the dough. Beat together cream cheese,
1/2 cup sugar, and egg. Spread over apples. Let rise in warm place for 1
hour. Bake at 350 degrees F. for 30 minutes. Best when served warm.
Angel Cake Creme De Cacao
1 Angel Food Cake — home or store made
1/3 Cup Creme De Cacao
1 Cup Heavy Cream
2 Tablespoons Cocoa
2 Tablespoons Confectioner’s Sugar
2 Tablespoons Toasted Almonds — sliced
Mocha Sauce — see Recipe
Put cake, bottom up, on serving plate.
With a cake tester or fork poke holes in bottom and slowly spoon on
liqueur, letting it seep into cake.
Whip cream, cocoa and sugar until soft peaks form; use to frost cake.
Sprinkle with almonds.
Chill 1 to 2 hours.
Just before serving, drizzle sauce over frosting; pass remainder to serve
with cake.
Ambrosia Cake
1 Box White Cake Mix
2 Boxes Orange Gelatin Powder
1 Cup Boiling Water
4 Eggs
3/4 Cup Salad Oil
Frosting:
1 Can Crushed Pineapple
1 Box Powdered Sugar
1 Can Pineapple
5 Sections Mandarin Oranges
1 Maraschino Cherry
Coconut
Dissolve gelatin in hot water. Cool a few minutes.
Add gelatin to cake mix with all other ingredients. Mix about 2 minutes
on medium speed.
Pour into greased and floured 13 x 9 x 2 1/2 inch pan.
Bake at 350 degrees for 30 to 45 minutes.
FROSTING:
Combine, pineapple with powdered sugar. Mix well and spread on hot cake.
Sprinkle coconut over pineapple.
Decorate top with five mandarin orange sections in a circle with a
maraschino cherry in the center.
Almond Streusel Bundt Cake & Coffee Glaze
—–streusel—–
1/2 cup brown sugar — packed
1/2 cup almonds; chop — toasted
3/4 teaspoon cinnamon
1/3 cup old fashioned oats
1 1/2 teaspoons instant coffee powder
OR
expresso powder
1/4 cup butter; chilled — cut pieces
STREUSEL: Mix all but butter in a small bowl. Add butter and rub in with
fingertips until well blended. Set aside.
CAKE: Preheat oven to 350:. Butter and flour a 12-cup Bundt pan. Mix flour
and baking powder in a small bowl. Finely grind almonds in processor.
Using electric mixer, beat butter and almond paste in a large bowl until
blended. Gradually beat in 1-1/3 cups sugar. Continue beating until
fluffy. Beat in extract. Stir in dry ingredients alternately with milk.
Mix in ground almonds. Using electric mixer fitted with clean dry beaters,
beat egg whites in another large bowl to medium peaks. Gradually add
remaining 1/3 cup sugar and beat until stiff but not dry. Fold meringue
into batter in 2 additions. Transfer half the batter to prepared Bundt
pan. Sprinkle streusel over. Spoon remaining batter over. Bake cake until
tested done, about 1 hour. Cool in cake pan on rack for 20 minutes. Turn
cake out onto rack and cool completely. (Cake can be made 1 day ahead;
cover and let stand at room temperature.) GLAZE: Stir powdered sugar,
whipping cream and instant coffee powder in a small bowl until well
blended. Drizzle glaze over cake, allowing to run down sides. Sprinkle
cake with sliced almonds.
6 Layer Toffee Torte
2 2/3 cups flour
2 cups sugar
1 cup margarine or butter — soft
1 cup buttermilk
3/4 cup cocoa
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 large eggs
1 cup coffee — hot
1 3/8 ounces heath bars
2 cups whipping cream
3 tablespoons brown sugar
1/2 teaspoon coffee instant
1 teaspoon water — hot
Preheat oven to 350:. Grease and flour 3, 8 inch cake pans. In large bowl,
combine flour, sugar, margarine, buttermilk, cocoa, baking soda, vanilla,
salt and eggs. With mixer on low, beat just until mixed, scraping sides
with spatula. Add coffee to bowl. Increase speed to medium; beat 2
minutes. Pour batter into pans. Bake 25-30 minutes. Cool cake in pans on
racks, 10 minutes. Remove from pans and cool completely. While cake is
cooling, chop Heath bars. Reserve 2/3 of the heath bar. In a cup, dissolve
1/2 tsp instant coffee with 1 tsp hot water. Cool. With serrated knife,
cut each cake in two, making 6 thin layers. In a bowl, beat whipping
cream, brown sugar and cooled 1 tsp of coffee until stiff peaks form. To
assemble cake, place 1 layer on plate; spread with 1/2 cup whipped cream.
Sprinkle with 1/5 of the remaining Heath bar. Repeat layers 4 more times.
Top with last layer of cake. Thinly spread whipped cream over top and
sides of cake. Gently press reserved 2/3 of the Heaths onto top and sides
of cake. Refrigerate until ready to serve.
14 Carrots Cake Dream
2 Cups Flour
1 1/2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Cup Nuts
2 Cups Sugar
1 Pinch Salt
1 1/2 Cups Oil
4 Eggs
1 Can Pineapple
2 Cups Carrots — grated
Sift all dry ingredients together.
Add sugar and oil to flour mixture.
Add eggs, pineapple, nuts and carrots, mix well.
Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.
Cool a few minutes in pan, turn out on wire racks.
Tea Biscuits
2 cups flour — sifted
4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons shortening — up to 5 tb
2/3 cup milk
Pre-Heat oven to 450F.
Combine flour, banking powder and salt in bowl. Cut in Crisco until
mixture resembles small peas. Add Milk and stir together until mixture
comes away from sides of bowl. Put on a floured surface and knead for a
few seconds. Bake until golden brown (12 minutes)
Scones
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 egg — slightly beaten
1/2 cup milk
1 cup raisins
Preheat oven to 425. Combine dry ingredients. Cut in butter with pastry
blender until dough resembles coarse crumbs. Stir in milk, egg and
raisins. Mix until well blended. On floured pastry cloth, knead dough 30
seconds. Roll to 1/2″ thickness. Cut with biscuit cutter. Brush tops
with beaten egg for shiny tops. Bake on ungreased cookie sheet 10 - 12
minutes.
Rosemary Scones
2 1/2 tablespoon fresh rosemary — chop fine
2 1/2 cup all-purpose flour
1 cup sugar
1 pinch salt
1 teaspoon baking powder
1/2 stick cold butter
2 eggs
1 egg yolk
1 cup cream
1 cup raisins
Mix flour, sugar, salt, baking powder and butter on medium until mealy.
Add eggs, cream and rosemary to flour after whisking. Add raisins or
currants. Cut or drop on pan with ice cream scoop. Paint with egg wash.
Sprinkle with sugar. Bake 350~ for 10-15 minutes.
Pink Crustacean Cheese Biscuits
1/4 teaspoon garlic salt — or powder
1/4 tablespoon parsley, freeze-dried
1/4 teaspoon Italian seasonings
1 pound bisquick baking mix
8 3/4 ounces cold water
1/4 pound sharp cheddar cheese — grated
1/8 cup butter or margarine
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
(while hot) brush on melted butter or margarine mixed with garlic powder,
parsley flakes and italian seasoning. (Amounts will vary by the size batch
you make, but a little goes a long way.) Serve hot.
The Red Lobster manager’s recipe is for a large quantity, so you’ll have
to reduce the ingredient quantities by the size batch you desire. Note:
For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and
3/4 c. grated cheddar which will yield about 12 biscuits.
You may also substitute soda water or gingerale for the water, if desired.
Orange Date Scones
1 pound cake flour
1 pound all-purpose flour
2 ounce baking powder
4 ounce sugar
salt
12 ounce butter
2 cup dates — cut-up
4 oranges — grated peel
2 cup sour cream
2 cup milk
METHOD: In a food processor mix flours, b. powder, sugar and salt. Add
dates and orange peel. Add butter and pulse til mealy. Dump all into a
bowl and add sour cream and milk that has been mixed together. Mix gently
but quickly until batter is moistened. Dump onto a floured board and knead
about 20 times until mixture is smooth and cohesive. Roll out to about
3/4″ thick and cut into 2″ squares. Brush tops with milk or egg wash and
bake at 400~ for about 15 mins.
Old Fashioned Buttermilk Biscuits
1 1/2 cups all-purpose flour
1/2 cup cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup unsalted butter — cold
34 cups buttermilk — or more
Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.
COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
continue stirring gently until the dough begins to hold together. (If the
dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the
dough over on itself two or three times. Use the dough immediately . Pat
dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen
and golden.
Little Cheddar Biscuits
2 cups unbleached flour
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon baking powder
1 cup butter — at room temperature
10 ounces sharp cheddar cheese — grated
1 teaspoon worcestershire sauce
Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8
minutes in the preheated oven. Biscuits will only brown slightly on the
bottom.
Ken Haedrich’s Three Grain Biscuits
1 1/2 cups flour
1/2 cup yellow cornmeal
1/3 cup rolled oats — not instant
1 teaspoon baking powder
1 teaspoon baking soda
1/3 teaspoon salt
1/4 cup unsalted butter — cold
1/2 cup sour cream
1/2 cup milk
Cut butter into 1/4 inch pieces. Lightly butter large baking
sheet-preferably dark metal. combine flour cornmeal, oats, baking powder,
baking soda and salt in mixing bowl. Add unsalted butter and rub or cut in
until mixture looks like coarse meal. Blend sour cream and milk in
separate bowl, make well in dry ingredients and add liquid to well all at
once, stir dough until evenly mixed Sprinkle dough, your hands and your
work surface with flour, turn dough out and knead gently 20 or 30 seconds.
Use little more flour if necessary to keep dough from sticking. Pat dough
out to thickness of about 3/4 inch, cut dough using 2 or 2 1/4 inch round
cutter. Keep cuts close together. place on buttered baking sheet bake at
350 degrees for 13 to 14 minutes until browned and crusty. Serve at once
Each biscuit contains about 104 calories; 123 mg sodium; 13 mg
cholesterol; 5 grams fat 13 grams protein; 0.07 grams fiber
Glazed Irish Tea Cake
CAKE
3/4 cup unsalted butter
room temperature
1 cup sugar
2 teaspoon vanilla
2 lg eggs
3 ounce cream cheese — room temperature
1 3/4 cup cake flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup dried currants
2/3 cup buttermilk
PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a
9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to
discard excess flour. Cut piece of parchment paper or waxed paper to fit
bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and
vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy.
Add cream cheese. Mix until well combined. Sift flour, baking powder and
salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to
currants. Stir currants until well coated. Add remaining flour to batter,
alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in
currants and all of the flour. Stir until well combined. Transfer batter
to prepared pan. Smooth surface with spatula. Bake until well-browned and
toothpick inserted into center comes out clean, about 1 hour, 25 minutes.
Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible
metal spatula to separate cake from sides of pan. Carefully remove cake
from pan to cooling rack. Spread glaze on warm cake. Let cake cool
completely. Cake can be stored 3 days at room temperature in foil. Cake
can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine
sugar and lemon juice in small bowl. Stir until smooth.
English Muffins in Loaf
2 packages active dry yeast
6 cups all-purpose flour — unsifted
1 tablespoon sugar
2 teaspoons salt
2 cups milk
1/4 teaspoon baking powder
1/2 cup water
cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda.
Heat liquids until very warm. Add to dry mixture, beat well. Stir in
rest of flour to make a stiff batter.
Spoon into 21/2×41/2 inch pans that have been greased and sprinkled with
cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for
45 minutes.
\bake at 400 degrees for 25 minutes.
Remove from pans immediately and cool.
Edinburgh Tearoom Scones/Lemon Curd
–scones-
2 cup flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoon butter (use the real thing)
1/2 cup buttermilk
1 lg egg
1/2 cup raisins — or currents
milk
sugar
lemon curd-
4 lg eggs
1 pinch salt
1 3/4 cup sugar
1/4 cup butter (real)
2 tablespoon lemon peel
1/2 cup lemon juice — fresh
For Scones: Heat oven to 425~. Sift dry ingredients together. Cut in
butter. Add raisins or currents. Mix buttermilk and egg together. Add
all at once to flour. Mix with fork just until mixture clings together.
Form into ball, turn out on floured surface and knead gently until smooth,
not more than 5 turns of the dough. Pat out til 1/2 inch thick and cut
with a 2″ cutter. Place on baking sheet 1 inch apart. Brush tops lightly
with milk and sprinkle with sugar. Bake 10 minutes until golden brown.
Serve with Lemon Curd.
For Lemon Curd: Beat eggs in top of double boiler. Stir in remaining
ingredients. Cook over simmering water 30 minutes, stirring frequently
until thick and smooth. (I do not use a double boiler, but use a low heat
and watch closely to prevent burning). When it has thickened, remove from
heat. It will thicken more when cooled. Cool, cover and refrigerate.
Keeps 2 to 3 weeks in refrigerator. This has become a holiday breakfast
tradition for our family and I give small jars of the Lemon Curd as gifts
along with the Scone recipe for friends who bake.