Russ's Restaurant and Recipe Repository

[Emmeline]

The pie sounds yummy! And not too hard!

 

[Lori_the_Hoosier]

Just made hubby's favorite Summer dessert, it's an easy one, give it a try.

No-Bake Frozen Mango Cheesecake

Ingredients:
250g digestive biscuits or Graham Crackers
60g unsalted butter, melted
500g cream cheese, softened
150g caster sugar
1 teaspoon grated lime zest
300ml double cream
2 good sized ripe mangoes peeled and sliced (don’t use canned slices or pulp, they’re almost flavorless)
3-4 passion fruit (optional)
Pack of Candied Orange & Lemon slices or a scattering of fresh redcurrants (optional)

Method:

Step 1.
Grease a 6cm-deep, 20cm/9” round spring-form cake tin. Line the base and side with baking parchment, don’t butter the tin.

Step 2.
Place the crackers in food processor, and process until nicely crumbed, but not reduced to dust. Add the butter, and process until combined. Press the mixture evenly over the base of the prepared tin, and place the tin in fridge to let the base set.

Step 3.
Using an electric mixer, beat the cream cheese until smooth. Add the sugar and lime zest, and beat for 2 minutes, then add the cream. Beat the mixture for 5 minutes or until the mixture is thick.

Step 4.
Reserve a few slices of mango, and place the rest in a food processor and process until smooth. Chop the reserved pieces into small chunks, and fold both the puréed mango and mango chunks through the cream cheese mixture. Spoon the mixture onto the set cracker base in the tin and smooth the top. Place in the freezer overnight or until firm.

Remove the cheesecake to a plate and let it stand at room temperature for 15 minutes. Top the cheesecake with the passion fruit pulp and arrange the candied orange and lemon slices in a neat pattern on top or scatter with redcurrants, and serve.

Note:
This method works just as well with most stoned soft fruit, like peaches, plums, and apricots, and also with exotics like Papaya, Pineapple, Guava, or Passion Fruit.

 

[Lori_the_Hoosier]

Traditional Hot Cross Buns

Ingredients:

Hot Cross Buns: (Makes 12 buns)
225 ml Whole Milk
500g Strong White Bread Flour
65g Caster Sugar
8g Dried Active Yeast/Fast-Acting yeast
½ tsp Salt
½ tsp Ground Cinnamon
½ tsp Mace
½ tsp Allspice
½ tsp Nutmeg
Zest of 1 Large Orange
65g Unsalted Butter (chilled, cubed)
200g Raisins
45g candied mixed peel
2 Medium Eggs

Topping:
30g plain flour
30 ml Water
1 tbsp Apricot Jam thinned with ½ teaspoon cold water

Method:
Warm the milk in a pan until it's just gently steaming.
Place the flour, Salt, Cinnamon, Ginger, Nutmeg, Sugar, Yeast and Orange Zest in a cold mixing bowl – rub the cold butter cube by cube into the dry mix with your fingers so the mixture resembles breadcrumbs.

To the bowl, add the warmed milk, then the eggs and raisins and stir it all together, then, with well-floured hands knead and turn the mixture until it cleans the bowl, then turn it out onto a well-floured surface and again with well-floured hands knead for 5-15 minutes until the dough is smooth, elastic and springy to the touch.

(You can use a stand-mixer with a dough hook to knead, I find hand-kneading restful and very satisfying, but it’s your choice.)

Transfer to a clean but lightly oiled bowl, and cover the bowl with plastic film. Leave in a warm place to rise until doubled in size - usually takes 1-2 hours.

Once risen, turn the dough out on a lightly floured surface and knead lightly to knock it back. Don't be too aggressive, otherwise the buns will lose their aeration and won't rise when you bake them.

Split evenly into 12 balls and add on to a lined (not buttered!) tray with about a half-inch gap between the balls.

Cover with lightly oiled cling film, and leave to rise whilst your oven preheats to 200C/180C fan. 45-55 minutes is usually adequate time to get the heat fully up to proper baking temperature and conditions.

Once at the temperature - whisk together the plain flour and water, and carefully pipe on the buns to form the crosses.

Bake in the oven for 20 minutes at 200C/180C Fan

Once baked - brush lightly with apricot jam/water mixture if you like them sticky and shiny and then leave to cool fully.

(I also use this recipe to make Hot Cross Bun pudding, by making the buns, and when cool, slicing them in half, spreading them with marmalade, and laying them in a well-buttered baking dish so they’re squeezed tightly together, with a square of dark chocolate on each bun half, then making a standard spiced bread-pudding batter out of well-mashed white bread, eggs, sultanas, candied peel, milk, brown sugar, and a level ¼ teaspoon each of mace, nutmeg, cinnamon, and allspice, carefully pouring it over the top, and baking at 180C for 50 minutes)

 

[SimonDoom]

I never thought of Literotica as a place to go for cooking ideas, but there are some very good-looking recipes on this thread.

 

[Vix_Giovanni]

Traditional Hot Cross Buns

Omg thank you for this recipe, Lori! I usually get them from a great baker in Brooklyn but obv not this year.

 

[Rustyoznail]

I never thought of Literotica as a place to go for cooking ideas, but there are some very good-looking recipes on this thread.

I have to thank Lori for her dedication to drool worthy recipes.

 

[Vix_Giovanni]

I have to thank Lori for her dedication to drool worthy recipes.

So true Lori’s recipes are a treasure trove!

 

[Lori_the_Hoosier]

You're most welcome, guys; after a super-traumatic day in the OR, the only way I can un-shred my head is to slide into my kitchen, put 'Songs About Jane' on the CD, because Adam Levine's sweet voice relaxes and retunes me, and cook and bake something, anything, it wipes away the anguish and makes me human again; sometimes it makes a world of difference knowing that 'more salt? More Tarragon?' is NOT a life-changing decision for some poor soul. Cooking keeps me sane.

 

[Vix_Giovanni]

Jamaican Bun and Cheese (Easter season)

Piggybacking on Lori’s wonderful HCB recipe, for anyone interested.

Jamaican Bun with cheese!
If you’ve never heard of Bun and Cheese before, you’re in for a treat. It’s so good and addictive that I had to include it in a story , and it’s easy enough that I made the below version myself (yes, the stay-at-home Order has forced me to do some cooking!) and it came out great.

Ingredients:
1/4 c. brown sugar
1/4 c. white sugar
1/4 c. honey
1 tsp browning*
1/2 tbsp molasses**
1tsp vanilla
4 1/4 tbsp melted butter
1 c. Guinness Stout
1 large egg
1 1/4 c. dried cherries and raisins
2 c. flour
2 tsp baking powder
1/2 tsp salt
3/4 tsp nutmeg
1 1/2 tsp cinnamon
3/4 teaspoon all spice

1 c. maraschino cherries for garnish (optional)
1 c. chopped pecans (optional)

Directions:
1. Preheat oven to 350F and grease loaf pan.
2. Whisk the wet ingredients and sugars together in one bowl until fluffed.
3. Mix the dry ingredients in a separate bowl.
4. Mix the wet and dry ingredients together. Fold in the dried fruit and nuts evenly.
5. Pour into prepped pan. Add the cherries garnish to the top.
6. Bake for about 60-75 minutes depending on your oven (ie until toothpick comes out clean).
7. Let the bread cool at least a couple of hours for the spices to settle.
8. Slice and serve traditionally with queso de papa or any other hard cheddar (or, my favorite, Piave)

* Browning isn’t necessary, but apparently it’s what gives Bun it’s distinct color. If you don’t have it, the recipe still works; the bread is just lighter.
** when I made this, I didn’t have molasses so I mixed lemon juice, water, brown sugar, cream of tartar and a few drops of soy sauce and cooked it down until it was kind of thick.

 

[Vix_Giovanni]

You're most welcome, guys; after a super-traumatic day in the OR, the only way I can un-shred my head is to slide into my kitchen, put 'Songs About Jane' on the CD, because Adam Levine's sweet voice relaxes and retunes me, and cook and bake something, anything, it wipes away the anguish and makes me human again; sometimes it makes a world of difference knowing that 'more salt? More Tarragon?' is NOT a life-changing decision for some poor soul.

Your recipes are second to what a treasure you are, Lori

 

[Lori_the_Hoosier]

Piggybacking on Lori’s wonderful HCB recipe, for anyone interested.

Jamaican Bun with cheese!
If you’ve never heard of Bun and Cheese before, you’re in for a treat. It’s so good and addictive that I had to include it in a story , and it’s easy enough that I made the below version myself (yes, the stay-at-home Order has forced me to do some cooking!) and it came out great.

Ingredients:
1/4 c. brown sugar
1/4 c. white sugar
1/4 c. honey
1 tsp browning*
1/2 tbsp molasses**
1tsp vanilla
4 1/4 tbsp melted butter
1 c. Guinness Stout
1 large egg
1 1/4 c. dried cherries and raisins
2 c. flour
2 tsp baking powder
1/2 tsp salt
3/4 tsp nutmeg
1 1/2 tsp cinnamon
3/4 teaspoon all spice

1 c. maraschino cherries for garnish (optional)
1 c. chopped pecans (optional)

Directions:
1. Preheat oven to 350F and grease loaf pan.
2. Whisk the wet ingredients and sugars together in one bowl until fluffed.
3. Mix the dry ingredients in a separate bowl.
4. Mix the wet and dry ingredients together. Fold in the dried fruit and nuts evenly.
5. Pour into prepped pan. Add the cherries garnish to the top.
6. Bake for about 60-75 minutes depending on your oven (ie until toothpick comes out clean).
7. Let the bread cool at least a couple of hours for the spices to settle.
8. Slice and serve traditionally with queso de papa or any other hard cheddar (or, my favorite, Piave)

* Browning isn’t necessary, but apparently it’s what gives Bun it’s distinct color. If you don’t have it, the recipe still works; the bread is just lighter.
** when I made this, I didn’t have molasses so I mixed lemon juice, water, brown sugar, cream of tartar and a few drops of soy sauce and cooked it down until it was kind of thick.

This looks yummy, kind of like the recipe some Singhalese friends use for their version of Christmas cake, but with the cheese? gotta try it!

 

[Vix_Giovanni]

This looks yummy, kind of like the recipe some Singhalese friends use for their version of Christmas cake, but with the cheese? gotta try it!

Oh that's very interesting, I don't think I've ever had Sri Lankan cake! This recipe is from a Jamaican friend's mother-- I asked for easy instructions lol, and it WAS very easy to make. I'm sure it would be a breeze for you. But a search online could probably return more exciting versions; possibly something with white rum instead of stout or maybe adding more interesting fruits or other spices (I'd imagine cardamom or ginger or something would work well added to the flavors). The wedge of cheese makes all the flavors come together in a magical way

 

[Lori_the_Hoosier]

Oh that's very interesting, I don't think I've ever had Sri Lankan cake! This recipe is from a Jamaican friend's mother-- I asked for easy instructions lol, and it WAS very easy to make. I'm sure it would be a breeze for you. But a search online could probably return more exciting versions; possibly something with white rum instead of stout or maybe adding more interesting fruits or other spices (I'd imagine cardamom or ginger or something would work well added to the flavors). The wedge of cheese makes all the flavors come together in a magical way

This is one of hubby Will's most favorite Jamaican foods, he found it in Brixton, in London when he was a teen, and is pretty much addicted to it, so I make several batches every couple of months and freeze them, and when he wants a couple to go with a can of Red Stripe, he'll raid the freezer and grab his favorite snack.

Jamaican Spicy Beef Patties

Ingredients:
300g all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
2 tablespoons curry powder
120g butter at room temperature
180ml ice-cold water
455g minced beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 Scotch bonnet peppers (any colour), seeded and minced (Or use 3 Serrano or Finger Chillies if the Scotch Bonnets are too much; do NOT use Birds-Eye chillies!)
1 teaspoon dried thyme or 2 sprigs fresh
½ teaspoon dried Myrtle, or 1 sprig fresh, finely chopped
60ml vegetable oil
2 teaspoons hot curry powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
240ml to 600ml cups water
75g dry breadcrumbs
1 egg, beaten with 1 teaspoon water

Method:

To Make The Pastry:
To make the pastry, combine the flour, salt, baking powder and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.

With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Divide the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator 30 minutes before using it.) Roll and cut the dough chilled, this will prevent it crumbling when it’s being rolled.

To Make The Filling:
Mix together the beef, onion, scallions, garlic, peppers, myrtle, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt and black pepper, stirring constantly over high heat, allowing a crust to form on the bottom of the pan.

Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the bread crumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low and cook for 15 minutes. Set it aside to cool.

Asembly and Cooking:
Preheat the oven to 180C/400°F. Roll the dough into a 1/4" sheet, and using a floured 2½" drinking glass stamp out 24 rounds. Roll each round into a circle approximately 1/4" thick and 6" in diameter. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least a ½- to ¾-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edge. Lightly press a floured fork around the edge of the patty to seal and crimp the edges.

Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. To serve from frozen simply brush each patty with the egg wash and bake for 20 minutes, and bake at 160C/320F for 20 minutes, or until the patties begin to turn a golden color.

 

[Vix_Giovanni]

That's awfully cool that you make your own patties ! I'll bet Will can go through them like *that*! The recipe sounds delicious but even if my baking skills were up to snuff, I can never make these for the SO; I'd never be let out of the kitchen. He spent a lot of vacations at his family's place in Jamaica growing up and has quite a taste for the food and culture (and speaks impressive patois for a white boy).

This is one of hubby Will's most favorite Jamaican foods, he found it in Brixton, in London when he was a teen, and is pretty much addicted to it, so I make several batches every couple of months and freeze them, and when he wants a couple to go with a can of Red Stripe, he'll raid the freezer and grab his favorite snack.

Jamaican Spicy Beef Patties

Ingredients:
300g all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
2 tablespoons curry powder
120g butter at room temperature
180ml ice-cold water
455g minced beef
1 onion, finely chopped
3 whole scallions, finely chopped
1 clove garlic, minced
2 Scotch bonnet peppers (any colour), seeded and minced (Or use 3 Serrano or Finger Chillies if the Scotch Bonnets are too much; do NOT use Birds-Eye chillies!)
1 teaspoon dried thyme or 2 sprigs fresh
½ teaspoon dried Myrtle, or 1 sprig fresh, finely chopped
60ml vegetable oil
2 teaspoons hot curry powder
1 teaspoon salt
½ teaspoon freshly ground black pepper
240ml to 600ml cups water
75g dry breadcrumbs
1 egg, beaten with 1 teaspoon water

Method:

To Make The Pastry:
To make the pastry, combine the flour, salt, baking powder and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.

With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Divide the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator 30 minutes before using it.) Roll and cut the dough chilled, this will prevent it crumbling when it’s being rolled.

To Make The Filling:
Mix together the beef, onion, scallions, garlic, peppers and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt and black pepper, stirring constantly over high heat, allowing a crust to form on the bottom of the pan.

Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the bread crumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low and cook for 15 minutes. Set it aside to cool.

Asembly and Cooking:
Preheat the oven to 180C/400°F. Roll the dough into a 1/4" sheet, and using a floured 21/2" drinking glass stamp out 24 rounds. Roll each round into a circle approximately 1/4" thick and 6" in diameter. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least a ½- to ¾-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edge. Lightly press a floured fork around the edge of the patty to seal and crimp the edges.

Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. To serve from frozen simply brush each patty with the egg wash and bake for 20 minutes, and bake at 160C/320F for 20 minutes, or until the patties begin to turn a golden color.

 

[Vix_Giovanni]

Persian Apple Cake with Labneh

It took me a few days to make the labneh, but it all came out really well so I thought I'd share! The steps are super easy... if you saw my other post on making bun and cheese, you'll see it's almost identical baking instructions lol!

I made my cake in a bundt pan which obviously isn't traditional but it's the only cake pan I own. The lucky result was that the cake came out crisp on the top and bottom and dense but not too moist in the center.

Cake Ingredients:
3 peeled and chopped apples (I used honeycrisp)
1 c pistachios (or walnuts)
2 c white sugar
3 large eggs
1 1/2 c vegetable oil
1/4 c softened butter (I used salted, but it's probably better to use unsalted)
2 1/2 c high gluten flour*
1 tsp salt
2 tbsp vanilla
1 tbsp cinnamon
1 tsp salt
3 tsp baking powder

Labneh Ingredients:
8 c 5% greek yogurt (or any whole milk goat or cow yogurt)
1 1/2 tsp kosher salt
Extra virgin olive oil and fresh mint or basil to taste

Cake Directions:
1. Preheat oven to 350F. Grease Bundt pan.
2. Whisk the wet ingredients and sugar until lightly fluffed.
3. Sift the dry ingredients together.
4. Slowly mix the dry ingredients into the wet. The batter will get thick and heavy like cookie dough.
5. Fold in the chopped apples and nuts.
6. Pour batter evenly into the Bundt pan and shake/tap.
7. Bake until toothpick comes out clean (approx 60-75 min depending on your oven).
8. Let the cake settle before cutting/serving.

Labneh Directions:
1. Stretch and secure cheese cloth tightly over a large bowl.
2. Mix the yogurt and salt. Lay evenly over the cheese cloth.
3. Set the bowl in the fridge for 24 to 36 hours.
4. Carefully remove the cheese cloth from the bowl and wrap the yogurt into a ball. Tie off the cheesecloth very tightly over the yogurt, making it form a tight ball. Discard the drained liquid from the bowl. Tie the cheesecloth ends over a small dow and suspend over the bowl. Place in the fridge for another 6 to 12 hours.
5. Spread the labneh in a bowl and top with the olive oil and herbs. Serve it with warm slices of the apple cake.


*Since I used high gluten flour, the cake may not need so much oil if you instead use all-purpose flour.

 

[Lori_the_Hoosier]

Keeping with the apple theme, this cake is a favorite where my family's from, I grew up eating it, and just about every Cajun family has their own version of this recipe, this is my mother's.

Lorraine Apple Cake (Gâteau Aux Pommes Allemande)

Ingredients:
300g all-purpose flour
150g granulated sugar
1 teaspoon baking powder
Pinch of salt
150g unsalted butter, softened
1 egg, at room temperature
6 large apples (2lbs/1kg)
Juice of 1 lemon plus 2 teaspoons freshly squeezed lemon juice
1 teaspoon ground cinnamon
60ml plus 2 teaspoons water
75g raisins
75g icing sugar


Making The Pastry:
Mix the flour, granulated sugar, baking powder, and salt together in a large bowl. Cut the butter into cubes and add to the flour mixture. Work the butter into the flour until the mix looks like coarse breadcrumbs. Add the egg and knead until the dough is smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.

Making The Filling:
Peel, core, and quarter the apples. Cut them into slices 1⁄8 to 1⁄4 inch/3 to 6mm thick and put the slices in a large pot. Add the juice of 1 lemon along with the cinnamon, raisins, and the 1⁄4 cup/60ml of water. Cover the pot and bring to a simmer over medium heat, stirring occasionally. Cook the apples for 15 to 20 minutes, or until silky and relatively broken down. The apples should not turn completely to mush but still retain some shape. Take the pot off the heat.

Blind-Baking The Pastry Shell:
Preheat the oven to 350°F/180°C. Line the bottom of a 9-inch/23cm springform cake tin with parchment paper. Take two-thirds of the dough, roll it out and press and pat it evenly into the springform cake-pan, forming a 1-inch-/2.5cm-high rim at the edges (work gently from the center out, so as not to buckle the pastry). Refrigerate the remaining dough.

Prick the dough in the pan evenly all over with a fork. Line the dough with a sheet of aluminum foil pressed well into the shape of the pan and fill the pan with ceramic baking beans or dried beans, or fill with raw rice if you don't have baking beans, and cover with a foil round the same size as the pan, with a small oven weight on it to hold it down firmly (a small Pyrex or cast-iron dish lid that fits inside the cake pan will work well.)

Bake for 20 minutes, or until the crust is starting to firm up but is not yet browning. Remove from the oven and carefully remove the aluminum foil lid and baking beans/rice; be careful, it’s hot. Remove the bottom layer of foil and discard. Maintain the oven temperature.

Building The Cake:
Scrape the apple mixture evenly into the par-baked pastry shell and smooth the top. The apple filling should precisely fill the crust. Roll out the remaining one-third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan. Trim the edges of the circle and then gently transfer the circle to the top of the cake, laying it over the apple filling.

Gently tuck in the top crust by pushing it in carefully with the flat of a table knife and cut off any excess. Cut 3 small slits in the top center of the dough with a very sharp, very thin paring knife; don’t use a bigger blade, because the pressure of the larger blade will split the seal between case and lid. You can paint the join around the edge with a thin milk or egg wash to seal it if you wish, it's up to you.

Put the pan back in the oven and bake for 35 to 40 minutes, or until the top is golden brown and slightly puffed.

Making The Glaze:
Remove the pan from the oven and let cool for 10 minutes while you prepare the glaze. Sieve the confectioners’ sugar into a small bowl and whisk in the 2 teaspoons of lemon juice and the 2 teaspoons of water until smooth. Brush the glaze over the still-hot cake and then let the cake cool completely before serving. The cake will keep at room temperature, covered lightly with plastic wrap, for 2 to 3 days.

 

[Vix_Giovanni]

This sounds so good and fancy! I can’t wait to try your mama’s recipe, thanks so much for trusting all of us with it!

How lucky am I? I looked up what a springform pan is and I have one with my Instapot kit! We’ll see, hopefully my pastry form holds up! Hope you and Will have a great weekend!

Keeping with the apple theme, this cake is a favorite where my family's from, I grew up eating it, and just about every Cajun family has their own version of this recipe, this is my mother's.

Lorraine Apple Cake (Gâteau Aux Pommes Allemande)

Ingredients:
300g all-purpose flour
150g granulated sugar
1 teaspoon baking powder
Pinch of salt
150g unsalted butter, softened
1 egg, at room temperature
6 large apples (2lbs/1kg)
Juice of 1 lemon plus 2 teaspoons freshly squeezed lemon juice
1 teaspoon ground cinnamon
60ml plus 2 teaspoons water
75g raisins
75g icing sugar


Making The Pastry:
Mix the flour, granulated sugar, baking powder, and salt together in a large bowl. Cut the butter into cubes and add to the flour mixture. Work the butter into the flour until the mix looks like coarse breadcrumbs. Add the egg and knead until the dough is smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.

Making The Filling:
Peel, core, and quarter the apples. Cut them into slices 1⁄8 to 1⁄4 inch/3 to 6mm thick and put the slices in a large pot. Add the juice of 1 lemon along with the cinnamon, raisins, and the 1⁄4 cup/60ml of water. Cover the pot and bring to a simmer over medium heat, stirring occasionally. Cook the apples for 15 to 20 minutes, or until silky and relatively broken down. The apples should not turn completely to mush but still retain some shape. Take the pot off the heat.

Blind-Baking The Pastry Shell:
Preheat the oven to 350°F/180°C. Line the bottom of a 9-inch/23cm springform cake tin with parchment paper. Take two-thirds of the dough, roll it out and press and pat it evenly into the springform cake-pan, forming a 1-inch-/2.5cm-high rim at the edges (work gently from the center out, so as not to buckle the pastry). Refrigerate the remaining dough.

Prick the dough in the pan evenly all over with a fork. Line the dough with a sheet of aluminum foil pressed well into the shape of the pan and fill the pan with ceramic baking beans or dried beans, or fill with raw rice if you don't have baking beans, and cover with a foil round the same size as the pan, with a small oven weight on it to hold it down firmly (a small Pyrex or cast-iron dish lid that fits inside the cake pan will work well.)

Bake for 20 minutes, or until the crust is starting to firm up but is not yet browning. Remove from the oven and carefully remove the aluminum foil lid and baking beans/rice; be careful, it’s hot. Remove the bottom layer of foil and discard. Maintain the oven temperature.

Building The Cake:
Scrape the apple mixture evenly into the par-baked pastry shell and smooth the top. The apple filling should precisely fill the crust. Roll out the remaining one-third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan. Trim the edges of the circle and then gently transfer the circle to the top of the cake, laying it over the apple filling.

Gently tuck in the top crust by pushing it in carefully with the flat of a table knife and cut off any excess. Cut 3 small slits in the top center of the dough with a very sharp, very thin paring knife; don’t use a bigger blade, because the pressure of the larger blade will split the seal between case and lid. You can paint the join around the edge with a thin milk or egg wash to seal it if you wish, it's up to you.

Put the pan back in the oven and bake for 35 to 40 minutes, or until the top is golden brown and slightly puffed.

Making The Glaze:
Remove the pan from the oven and let cool for 10 minutes while you prepare the glaze. Sieve the confectioners’ sugar into a small bowl and whisk in the 2 teaspoons of lemon juice and the 2 teaspoons of water until smooth. Brush the glaze over the still-hot cake and then let the cake cool completely before serving. The cake will keep at room temperature, covered lightly with plastic wrap, for 2 to 3 days.

 

[Rustyoznail]

Lemonade scones

Here’s one for Handley Page. The Country Women’s Association is considered Australia’s custodian of the revered scone recipe. Traditional scones have butter rubbed into the flour and can be a nightmare for the novice to make.

This version is really simple and works well. Any decent lemonade will work. I believe soda water can also do the job as it’s the carbon dioxide bubbles raising the dough.

CWA Lemonade Scones

1 cup Pure Cream (no thickeners)
1 cup Lemonade
3 cups Self Raising Flour
Pinch of Salt
Flour, for dusting
Jam and Cream to serve

Preheat the oven to 180 C (fan-forced) or 200 C (conventional).
Sift the flour into a large bowl. Add the cream and then the lemonade.
Quickly (but gently!) combine the ingredients into a dough in order to trap as many bubbles as possible into the mixture.
Turn the dough onto a floured surface and gently roll it out to a thickness of about 2cm.
Cut your scones out with a cutter. Arrange evenly on a tray and bake for about 15 minutes, or until golden. Serve with jam and whipped cream.

 

[Lori_the_Hoosier]

Here’s one for Handley Page. The Country Women’s Association is considered Australia’s custodian of the revered scone recipe. Traditional scones have butter rubbed into the flour and can be a nightmare for the novice to make.

This version is really simple and works well. Any decent lemonade will work. I believe soda water can also do the job as it’s the carbon dioxide bubbles raising the dough.

CWA Lemonade Scones

1 cup Pure Cream (no thickeners)
1 cup Lemonade
3 cups Self Raising Flour
Pinch of Salt
Flour, for dusting
Jam and Cream to serve

Preheat the oven to 180 C (fan-forced) or 200 C (conventional).
Sift the flour into a large bowl. Add the cream and then the lemonade.
Quickly (but gently!) combine the ingredients into a dough in order to trap as many bubbles as possible into the mixture.
Turn the dough onto a floured surface and gently roll it out to a thickness of about 2cm.
Cut your scones out with a cutter. Arrange evenly on a tray and bake for about 15 minutes, or until golden. Serve with jam and whipped cream.

Whipped Cream? Heresy, burn the witch! Clotted cream, sirrah! And should it be jam, then cream, or cream, then jam? Devon and Cornwall have gone to war over this ticklish issue, pick a side and live with your choice, young sir...

 

[Lori_the_Hoosier]

Baked Apple Beignets

This is my mama's recipe for baked apple Beignets, my evil stepdaughter was the envy of her class and the hit of the day when she pulled this one off for her school féte in among all the boring cupcake and choc-chip cookie stands, and hubby insists I keep a stash of cored and blanched apples so I can whip these up at a moment's notice if his restraint gives way. This also works well with Anjou or Comice pears, and should work a treat with pineapple rings too.

Baked Apple Beignets

Ingredients:
4 large (2 pounds) tart apples (Granny Smiths work well) or 4 large Anjou pears
3 tablespoons (1½ ounces) butter
2 tablespoons sugar
4 eggs
¼ teaspoon salt
¼ cup vegetable oil
¾ cup light beer
1½ cups flour
Pinch of cream of tartar
2 teaspoons sugar
3 cups vegetable oil
½ teaspoon cinnamon
¾ cup sugar
Apple corer
Cookie sheet
10-inch round sauté pan with at least 3-inch sides

Method:
Preheat the oven to 350°F. Grease the cookie sheet or line it with parchment.

Prepare and roast the apple slices:

Peel and core the apples with a corer. With a sharp knife, slice each apple into 4 even doughnut-shaped cross sections. Lay the apples on the prepared cookie sheet and dot each slice with butter, dividing the butter evenly among the apple slices. Sprinkle the sugar on top and bake until the apples are puffed and slightly soft to the touch, and a knife inserted meets no resistance, about 30 minutes. If the apple slices seem firm and uncooked, bake for 10 minutes more and check again. Remove from the oven and allow them to cool.

While the apples are baking, prepare the beignet batter. Separate the eggs, reserving the whites. Place 3 egg yolks in a medium bowl; discard the remaining one or use it in something else. Whisk together the egg yolks, salt, oil, and beer. Add the flour and whisk the batter, by hand, until it is smooth and thick. In another bowl with a clean whisk, whisk the egg whites until frothy. Add the cream of tartar and continue whisking until the whites have foamed and hold soft peaks. While continuously whisking, add the sugar and beat the whites until they have become shiny, increase in volume, and hold slightly stiff peaks.

Using a soft silicone spatula (not a metal one), scrape the egg whites into the egg yolk batter. Place the spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top. Rotate the bowl 45 degrees and continue folding until all the egg whites are incorporated. Do not stir, else all the air in the mix will be squeezed out and the batter will be flat and rubbery Cover the batter and refrigerate until you are ready to fry the apples. Do not leave the batter unused for more than 1 hour.

Fry the apples (or pears/pineapple):

Heat the oil in a frying pan over medium heat to 325°F but no higher than 340°F. If you do not have the size pan I recommend, make sure the oil in the pan you do use is at least 1 inch deep. While the oil is heating, mix together the cinnamon and sugar in a small bowl and place it next to the stove. Line a plate with 3 paper towels to drain the beignets before dipping them in the sugar. Also have ready a second plate on which to place the finished beignets.

To test that the oil is hot enough, drop ½ teaspoon of beignet batter into the hot oil. The batter should puff immediately and the oil should bubble vigorously around the batter. When the oil is ready, dip each roasted apple slice in the batter, coating both sides, and gently lay it down in the hot oil. Cook 6 to 8 apple slices at a time. Using a slotted spoon or small spatula, flip each apple over and cook it until the batter has taken on a golden brown on both sides. Remove the beignets and rest them on the paper towel for 1 minute before dredging in the cinnamon sugar.

Serve immediately, with a dollop of whipped cream and a drizzle of Rum or Caramel sauce, if desired.

 

[Lori_the_Hoosier]

Today is my baking day, so I'm making some quick treats and luxury buns for a tastes of home for hubby.

Quick Shortbread

Ingredients
8 oz butter or margarine
9 oz self raising flour
3 oz cornstarch
3 oz sugar
pinch salt

Directions
Mix dry ingredients together.
Melt butter, add to dry ingredients and mix to a soft dough.
Press into a Swiss roll or other flat, wide baking tin with a lip.
Bake in oven 160°C until light golden brown.
Take out of oven and immediately cut into fingers.
Leave in tin to cool.

To make a larger quantity, simply double-up on the ingredients

Gingerbread

Ingredients
½ lb of plain flour
¼ lb soft brown sugar
2 teaspoons of ground ginger
1 small teaspoon of bicarbonate of soda
4 tablespoons butter
1 tablespoon thick golden sugar syrup
1 tablespoon Black Treacle or Blackstrap molasses
8fl oz Milk

Method:
Melt the butter, sugar, Black treacle, and syrup in the milk.
Leave to cool.
Add the dry ingredients with the bicarbonate added last.
Beat well.
Bake in a moderate oven (around 160 degrees, Gas Mark 4) for about an hour or until firm to touch.
Cool in the tin, and remove when cold. Serve with sweet butter, and goes well with a dark beer or stout.
To make Golden Syrup:

600g/22oz White Sugar,
450ml/15 fl.oz Water
Bring all ingredients to a boil over low heat until it turns golden brown. Let the whole pot cool. Strain through a strainer and store in an airtight container in the bottom of the refrigerator. Use after one week.


Classic Luxury Chelsea Buns

Bun Ingredients:
2 cups bread flour
2 tablespoons granulated sugar
1 teaspoon instant yeast
1/2 teaspoon salt
1 tablespoon cold butter, diced
1/2 cup tepid milk
1 large egg, lightly beaten

Filling Ingredients:
2 tablespoons butter, melted and cooled
3/4 cup raisins, sultanas, and/or dried currants
1/3 cup packed light brown sugar
100g marzipan crumbled and mixed with a very little dry sherry to a smooth, but not runny, paste
1/4 cup honey diluted with a little warm water, to glaze

Equipment:
9-inch (23-cm) square cake pan, lightly buttered.

Method:
Mix the flour, sugar, yeast, and salt together in a large bowl. Add the butter and rub it in with your fingertips until it resembles breadcrumbs, and make a well in the center.

Pour in the milk and egg and mix to form a soft dough. Knead on a lightly floured work surface for 8 minutes, or until smooth and elastic.

Shape into a ball. Place in a lightly oiled bowl and turn to coat the dough. Cover tightly with plastic wrap, and let stand in a warm place about 1 hour, until doubled in size.

Knead the dough on a lightly floured surface to knock it back a little and roll into a rectangle about 12 × 9 inches (30 × 23 cm).

Assembling the Chelsea Buns:
To make the filling, brush the surface of the dough with the melted butter, leaving a 1-inch (2.5-cm) border along the long sides. With a spatula knife spread the marzipan paste evenly over the dough sheet, leaving a 2cm/1-inch border all round.

Mix the raisins, brown sugar, and sultanas together and sprinkle evenly over the spread paste filling, pressing them lightly to make them adhere to the almond/sherry paste.

Starting at a long side, roll up the dough and pinch the seam closed. Slice the dough into 9 equal roundels with a very sharp wide-bladed knife to prevent pulling and tearing of the dough. Arrange the slices flat in the pan. Cover loosely with plastic wrap and let them stand somewhere warm about 30 minutes, until doubled.

If you are unsure about people with nut allergies (the almonds in the marzipan…) substitute warmed thick unset honey and spread it thinly.

Preheat the oven to 375 degrees F (190 degrees C).

Bake for 30 minutes, until golden brown. Transfer the pan to a wire rack.

Brush the buns with the honey. Let cool for about 10 minutes, then remove from the pan and serve warm.

Tips:
The buns can be stored in an airtight container for up to 2 days. Reheat before serving.
Freezing Information: Freeze baked buns up to 1 month.

 

[Rustyoznail]

Whipped Cream? Heresy, burn the witch! Clotted cream, sirrah! And should it be jam, then cream, or cream, then jam? Devon and Cornwall have gone to war over this ticklish issue, pick a side and live with your choice, young sir...

Well, there's two things my dear Doctor of the Night.

1) I'm in Australia. Clotted cream isn't really a thing here. We make do with a decent whipped cream.
2) This is for those culinary challenged people (cough, cough, HP) who may want a hot scone straight from their oven without all the palaver.

Oh, and jam first, then cream. The jam sticks to the scone, helping to bind it all together. The other way round may look pretty but a decent dollop of jam will slide off the cream.

 

[beachbum1958]

.....

 

[Handley_Page]

Well, there's two things my dear Doctor of the Night.

1) I'm in Australia. Clotted cream isn't really a thing here. We make do with a decent whipped cream.
2) This is for those culinary challenged people (cough, cough, HP) who may want a hot scone straight from their oven without all the palaver.

Oh, and jam first, then cream. The jam sticks to the scone, helping to bind it all together. The other way round may look pretty but a decent dollop of jam will slide off the cream.

More like "culinary disabled", I suspect. (Although I can fry up a nice egg butty).
I notice we're drifting into strange kit.
YOU may know what a Bundt or a bignet is, but the rest of us might well struggle to avoid burning the water. Please add a translation where needed !

 

[Handley_Page]

Well, there's two things my dear Doctor of the Night.

1) I'm in Australia. Clotted cream isn't really a thing here. We make do with a decent whipped cream.
2) This is for those culinary challenged people (cough, cough, HP) who may want a hot scone straight from their oven without all the palaver.

Oh, and jam first, then cream. The jam sticks to the scone, helping to bind it all together. The other way round may look pretty but a decent dollop of jam will slide off the cream.

More like "culinary disabled", I suspect.
(Although I can fry up a nice egg butty).
I notice we're drifting into 'strange kit.'
YOU may know what a Bundt or a bignet is, but the rest of us might well struggle to avoid burning the water. Please add a translation where needed !