 |
 |
| .. |
 |
|
Other Recipes
Pastry Base 25 g / 1oz butter Filling 50 – 700g / 1-1½ lb blueberries Procedure Soften the butter and add the powdered sugar. Mix in
the egg thoroughly, then add the cream and the flour. Mix well, but
do not beat the dough. Leave the dough to stand in a cool place for
15 minutes. Preheat the oven to 400degF / 200degC. Roll out the dough into a thin sheet and transfer to a greased baking sheet, shaping a raised edge all the way around. Mix the blueberries with the sugar and the breadcrumbs. Spread the filling over the base. Bake until the pastry is golden brown.
Crepes ½ cup Wooden Spoon All-Purpose Flour 1/8 tsp Baking Powder ¼ tsp iodized salt ¼ cup evaporated milk diluted in ¼ cup water 1 egg, slightly beaten 1 tbsp melted butter
Filling
2 tbsp melted butter 2 ripe mangoes, sliced into finger-sized pieces 7 egg yolks 1 1/3 cup Powdered Sugar 340g all-purpose cream 1 tsp vanilla
Procedure
Sift all purpose flour, baking powder and salt in a bowl Put the milk, egg and butter by the center Beat until mixture is smooth. Strain if needed Chill for 30 minutes Combine melted butter and mangoes for the filling Set aside and prepare crepes
Pour ¼ cup batter into a lightly greased 8” non-stick pan Tilt pan from side to side to coat bottom evenly Cook until light brown. Run a wide spatula around edges to loosen. Turn and cook the other side Arrange buttered mangoes slices in each crepe; roll and place in a heat-proof dish seam-side down. Repeat with the rest of the crepes and mango pieces.
Honey-Walnut Bread
30ml / ½ pt water 1 tbsp confectioners powdered sugar 250g / 80z Wooden Spoon Whole Wheat Flour 175g / 60z Wooden Spoon All-Purpose Flour 2½ tsp salt 2tbsp honey Water 1tbsp Instant Dry Yeast 120g / 4oz walnut halves, chopped Extra walnut halves for decoration 1 egg, lightly beaten, to glaze
Procedure
In a small saucepan over low heat, heat the water and sugar until very warm. In a large bowl, stir the whole wheat flour and salt together until well-blended, and make a well in the center. Stir in the honey into warm water and pour into the well. Sprinkle the yeast over it and allow to stand until foamy for about 15 minutes.
Pour in the remaining water, and slowly incorporate the all-purpose flour from the edge of the well into the liquid with an electric mixer on low speed or a wooden spoon, mixing form a smooth dough. If the dough is very sticky, sprinkle in a little more flour.
Turn the dough on to a lightly floured surface and knead until smooth and elastic for about 5 minutes. Place the dough in greased bowl, turning to grease the top. Cover with a clean tea towel and leave to prove in a warm, draught-free place until doubled in volume for about 1½ hours.
Grease a large baking sheet. Punch down the dough and turn on to a lightly floured surface. Sprinkle over the chopped walnuts and knead into the dough until evenly distributed. Shape the dough into a round or oval, and place on the baking sheet. Cover with tea towel and leave in a warm place to prove again until just doubled in volume, about ½ hour.
Pre-heat the oven to 425degF / 220degC. Brush the loaf with egg glaze. With a sharp knife, slash the top of the dough into 3 to 4 places and bake for 15 minutes. Reduce the oven temperature to 375degF / 190degC and bake until the loaf is deep-golden brown for about 40 minutes. Transfer to a wire rack.
Pineapple Fruit Cake
150g / 5oz mixed dried fruit (pineapple, raisins, etc) 120ml / 4 fl oz pineapple juice 200g / 7oz margarine or butter 250g / 8oz Wooden Spoon Whole Wheat Flour 2tsp Baking Powder pinch of salt 1tsp ground ginger 120g / 4 oz light brown sugar 2 large eggs, beaten
Procedure
Soak the dried fruit in the pineapple juice for 10 minutes. Pre-heat the oven to 350degF / 175degC and lightly grease an 18-cm / 7-in deep, round cake tin.
Blend the butter into the flour, baking powder, salt and ginger in a bowl until the mixture resembles fine crumbs. Stir in the sugar, then add the fruit and the juice and the beaten eggs. Mix to a soft dropping consistency, adding a little extra pineapple juice or milk as required, then spoon the mixture into the prepared tin and smooth the top.
Bake for 35 to 40 minutes or until a skewer inserted into the center comes clean.
Cool briefly in the tin then turn out on to a wire rack to cool completely.
Pineapple Fruit Cake
Cake
2 cups Wooden Spoon Cake Flour 1½ tsp Baking Powder ¼ cup Confectioner’s Powdered Sugar ½ cup sweetened condensed milk ¼ cup butter, melted 1 egg, beaten 1/3 cup water
Topping
1 tbsp softened butter 1 tbsp brown sugar ½ tsp nutmeg ½ tsp cinnamon 1 cup cornflakes, coarsely crushed
Procedure
Combine all cake ingredients together and mix well. Pour into a well-greased 8” square cake tin. Set aside.
Combine all ingredients for topping. Sprinkle over prepared batter, pressing to hold, if necessary. Bake in pre-heated oven at 350degF for 30 minutes or until golden brown. Serve sliced and buttered.
Serves 4-6
Tuna Puffs
Puffs
½ cup margarine 1 cup Wooden Spoon All-Purpose Flour 4 eggs 1 tsp sesame seeds
Tuna Filling
3 tbsp butter 3 tbsp Wooden Spoon All-Purpose Flour 1 cup evaporated milk 1 cup tuna chunks 2 hard boiled eggs, sliced Seasoning, salt and pepper to taste
Procedure
Melt margarine in ½ cup boiling water; beat in flour all at once. Remove from fire and add eggs one at a time. Stir in the sesame seeds. Drop a rounded teaspoonful of dough 3” apart on a greased baking sheet. Bake in a preheated oven at 375degF for 15 minutes.
Reduce heat to 325degF and bake for 25 minutes more. Remove puffs from oven; cool slightly. Slice top and remove moist membrane in each puff.
Prepare filling by melting butter in pan; blend in flour, seasoning, salt, pepper and evaporated milk with equal amount of water all at once. Cook until the mixture thickens. Add remaining ingredients. Spoon mixture into puffs; serve immediately garnished with parsley.
Serves 8-12
| ||||
©2003 Pilmico Foods Corporation.
All rights reserved.