-[I]- Baking thread
Lesley Weston
bra thread, and things seem to be pretty quiet around here for those of
us who are still waiting for a certain book that's ON ORDER or otherwise
unavailable. So I though I would succumb to temptation and not only
invent a muffin recipe but also post it here. I've just made them and
they're pretty good. Muffins, cranberries and pumpkins are all more
American than European, so quantities are in cups etc., but according to
Ikea one cup is 240 ml, one tbsp is 15 ml and one tsp is 5 ml. One can
(tin) of pumpkin (just pumpkin and nothing else) is 398 ml.
PUMPKIN MUFFINS
Yield: 18 muffins
Oven temperature: 400F
Baking Time: 20-25 min
DRY MIXTURE
Self-raising flour 2 cups
Oatmeal 1 cup
Baking powder 1 tbsp
Cinnamon (English) 1/4 tsp
Nutmeg (fresh ground) Lots
Ground ginger 1/2 tsp
Ground cloves 1/16 tsp
WET MIXTURE
Eggs, large 2
Butter 1/4 cup
Light olive oil 1/4 cup
Brown sugar/Splenda 1/2 cup
Pumpkin 1 can
Milk 1 cup
Cranberries 1 cup
Sugar 1/4 cup
Dry mix 1 tbsp
Preheat oven to 400 and prepare 18 muffin cups
In a large bowl combine dry mixture. In a small bowl sprinkle
cranberries with sugar and dry mix and stir. In a medium bowl beat eggs,
then add the rest of the wet mixture and beat well. Add wet mixture to
dry and stir until just blended. Add cranberries and stir gently. Spoon
into muffin cups. Bake at 400F 20-25 minutes and test with a toothpick.
Eat (some, anyway) while still hot. Muffins freeze well.
--
Lesley Weston
The addy above is real, but I won't see anything posted to it for a long
time. To reach me, use leswes att shaw dott ca, adjusting as necessary.
Larry Moore
>
> PUMPKIN MUFFINS
>
> Yield: 18 muffins
> Oven temperature: 400F
> Baking Time: 20-25 min
>
> DRY MIXTURE
> Self-raising flour 2 cups
For each cup of all-purpose flour, sift together 1 1/2 teaspoons of baking
powder and 1/2 teaspoon of salt.
> Oatmeal 1 cup
small flake?
> Baking powder 1 tbsp
> Cinnamon (English) 1/4 tsp
Amazing. :-)
> Nutmeg (fresh ground) Lots
> Ground ginger 1/2 tsp
> Ground cloves 1/16 tsp
>
> WET MIXTURE
> Eggs, large 2
> Butter 1/4 cup
> Light olive oil 1/4 cup
> Brown sugar/Splenda 1/2 cup
> Pumpkin 1 can
> Milk 1 cup
>
> Cranberries 1 cup
> Sugar 1/4 cup
> Dry mix 1 tbsp
??
>
> Preheat oven to 400 and prepare 18 muffin cups
>
> In a large bowl combine dry mixture. In a small bowl sprinkle
> cranberries with sugar and dry mix and stir. In a medium bowl beat eggs,
> then add the rest of the wet mixture and beat well. Add wet mixture to
> dry and stir until just blended. Add cranberries and stir gently. Spoon
> into muffin cups. Bake at 400F 20-25 minutes and test with a toothpick.
> Eat (some, anyway) while still hot. Muffins freeze well.
OK, I have Margaret B's Steamed Puddin'
http://fooddownunder.com/cgi-bin/recipe.cgi?r=97529
Enjoy.
A gill is 120 mL.
--
Location: 43 58 8 N by 80 58 45 W
Growing zone: lowest 48-hour temperature -25C
Built: 1835 Renovations: 1910, 1952, 2006.
Lesley Weston
> On 2009-10-29, Lesley Weston <brightly_co...@yahoo.co.uk> wrote:
>> PUMPKIN MUFFINS
>>
>> Yield: 18 muffins
>> Oven temperature: 400F
>> Baking Time: 20-25 min
>>
>> DRY MIXTURE
>> Self-raising flour 2 cups
>
> For each cup of all-purpose flour, sift together 1 1/2 teaspoons of baking
> powder and 1/2 teaspoon of salt.
Yes, sorry. We can buy self-raising flour ready mixed in Vancouver, so I
forgot that not everyone can. But I think when making it yourself
cake-and-pastry flour would probably work better than all-purpose: you
want them light and tender, not solid like bread.
>
>> Oatmeal 1 cup
>
> small flake?
Quaker 1 Minute, which is what we had. But I expect anything would work.
>
>> Baking powder 1 tbsp
>> Cinnamon (English) 1/4 tsp
>
> Amazing. :-)
So it is! Again, most people outside Europe can't find this, which is a
pity, since it does have a very different taste from what's sold as
cinnamon in North America. Both are bark, but they come from different
trees, so I always commission anyone who is going to the UK to bring
some back for me. However, a pretty good effect can probably be had by
using a smaller quantity of the NA type.
>
>> Nutmeg (fresh ground) Lots
>> Ground ginger 1/2 tsp
>> Ground cloves 1/16 tsp
>>
>> WET MIXTURE
>> Eggs, large 2
>> Butter 1/4 cup
>> Light olive oil 1/4 cup
>> Brown sugar/Splenda 1/2 cup
>> Pumpkin 1 can
>> Milk 1 cup
>>
>> Cranberries 1 cup
>> Sugar 1/4 cup
>
>> Dry mix 1 tbsp
>
> ??
The flour, oatmeal, baking powder and spices that you've just mixed.
>
>> Preheat oven to 400 and prepare 18 muffin cups
This is not the easiest number; most muffin tins or sets of silicone
cups (highly recommended) come in dozens. But when one is making them
for seven people (with considerable "help" from the two youngest
people), 12 are not enough. We made them again yesterday as a way of
amusing the grandchildren until it was dark enough for them to go
trick-or-treating (they prefer our neighbourhood to their own for this
important activity). It worked well, and they still ate their supper later.
>>
>> In a large bowl combine dry mixture. In a small bowl sprinkle
>> cranberries with sugar and dry mix and stir. In a medium bowl beat eggs,
>> then add the rest of the wet mixture and beat well. Add wet mixture to
>> dry and stir until just blended. Add cranberries and stir gently. Spoon
>> into muffin cups. Bake at 400F 20-25 minutes and test with a toothpick.
>> Eat (some, anyway) while still hot. Muffins freeze well.
>
> OK, I have Margaret B's Steamed Puddin'
> http://fooddownunder.com/cgi-bin/recipe.cgi?r=97529
Mmm... Christmas Pudding...
GaryN
news:hck8er$2ovb$1...@mud.stack.nl:
<snip>
> Mmm... Christmas Pudding...
Must be soaked in brandy for at least a week. Christmas cake must be
cooked and soaked in brandy for at least a month and then a little port
added (the cake should be stored upside down during this period with the
booze added through skewer holes in the bottom). Then the icing is done.
That's the OD's idea of how to make Christmas cake.
If I can talk it out of her I'll post the SO's recepie for rock cakes - but
don't bet on it. They are damn good (apparently she got it from her
mother, who got it from her mother ...etc)
gary
--
"I really like this jacket
but the sleeves are much too long"
Motorhead - 'Back At The Funny Farm'.
Rgemini
>
>> Mmm... Christmas Pudding...
>
> Must be soaked in brandy for at least a week. Christmas cake must be
> cooked and soaked in brandy for at least a month and then a little port
> added
The cook or the pudding/cake?
Rgemini
Larry Moore
> Larry Moore wrote:
>> On 2009-10-29, Lesley Weston <brightly_co...@yahoo.co.uk> wrote:
>>> PUMPKIN MUFFINS
>>>
>>> Yield: 18 muffins
>>
>> powder and 1/2 teaspoon of salt.
>
> Yes, sorry. We can buy self-raising flour ready mixed in Vancouver, so I
> forgot that not everyone can. But I think when making it yourself
> cake-and-pastry flour would probably work better than all-purpose: you
> want them light and tender, not solid like bread.
Do you think I could reduce the salt from 2 mL to 1 (1/4 tsp)?
I'm not a good-enough pastry cook to see the difference, in my results,
between C&P and all-purpose flours - they both
make good carrot cake but disappointing bread.
>
>>> Cinnamon (English) 1/4 tsp
>>
>> Amazing. :-)
>
> So it is! Again, most people outside Europe can't find this, which is a
> pity, since it does have a very different taste from what's sold as
> cinnamon in North America. Both are bark, but they come from different
> trees, so I always commission anyone who is going to the UK to bring
> some back for me. However, a pretty good effect can probably be had by
> using a smaller quantity of the NA type.
>>
OK. With help from search engines, I understand the difference now.
I can ask my Margaret to bring some (it's lighter than the garden
gnome she brought us) - she will leave it with my mother when they
have their tea.
>>> Preheat oven to 400 and prepare 18 muffin cups
>
> This is not the easiest number; most muffin tins or sets of silicone
> cups (highly recommended) come in dozens.
Checking my pantry, we have 3 dozen and six 8s.so we could make
either a half-batch or a double-batch of your muffins most easily.
The pre-mixxed and sifted dry ingredients should keep if stored
in an air-tight jar.
>>
>> OK, I have Margaret B's Steamed Puddin'
>> http://fooddownunder.com/cgi-bin/recipe.cgi?r=97529
>
> Mmm... Christmas Pudding...
>
Too rich for me now but our Christmas guests love it and it's
fun to make..
GaryN
$2...@mud.stack.nl:
A bit of both I think. Certainly I always test the quality of the booze
I'm cooking with...:-)
Lesley Weston
> Lesley Weston <brightly_co...@yahoo.co.uk> wrote in
> news:hck8er$2ovb$1...@mud.stack.nl:
>
> <snip>
>
>> Mmm... Christmas Pudding...
>
> Must be soaked in brandy for at least a week. Christmas cake must be
> cooked and soaked in brandy for at least a month and then a little port
> added (the cake should be stored upside down during this period with the
> booze added through skewer holes in the bottom). Then the icing is done.
> That's the OD's idea of how to make Christmas cake.
>
> If I can talk it out of her I'll post the SO's recepie for rock cakes - but
> don't bet on it. They are damn good (apparently she got it from her
> mother, who got it from her mother ...etc)
Rock cakes! That brings back memories. They were the first thing I ever
cooked - at school when I was eleven, in the compulsory one-year cooking
course that also included cauliflower cheese. They were well-named in my
case. Do post it if you can, and I'll see if I can get it right this time.
Lesley Weston
> On 2009-11-01, Lesley Weston <brightly_co...@yahoo.co.uk> wrote:
>> Larry Moore wrote:
>>> On 2009-10-29, Lesley Weston <brightly_co...@yahoo.co.uk> wrote:
>>>> PUMPKIN MUFFINS
>>>>
>>>> Yield: 18 muffins
>>> For each cup of all-purpose flour, sift together 1 1/2 teaspoons of baking
>>> powder and 1/2 teaspoon of salt.
>> Yes, sorry. We can buy self-raising flour ready mixed in Vancouver, so I
>> forgot that not everyone can. But I think when making it yourself
>> cake-and-pastry flour would probably work better than all-purpose: you
>> want them light and tender, not solid like bread.
>
> Do you think I could reduce the salt from 2 mL to 1 (1/4 tsp)?
You could try leaving it out altogether - I don't think it makes much
difference to the taste and it's not needed for the chemistry, unlike in
bread.
> I'm not a good-enough pastry cook to see the difference, in my results,
> between C&P and all-purpose flours - they both
> make good carrot cake but disappointing bread.
Try a bread machine - they're quite cheap these days. I use one to make
the dough, which I then punch down and either cut into buns or put into
a loaf tin. After proving it, I bake it in the ordinary oven and it
comes out quite delicious.
>
>>>> Cinnamon (English) 1/4 tsp
>>> Amazing. :-)
>> So it is! Again, most people outside Europe can't find this, which is a
>> pity, since it does have a very different taste from what's sold as
>> cinnamon in North America. Both are bark, but they come from different
>> trees, so I always commission anyone who is going to the UK to bring
>> some back for me. However, a pretty good effect can probably be had by
>> using a smaller quantity of the NA type.
>
> OK. With help from search engines, I understand the difference now.
> I can ask my Margaret to bring some (it's lighter than the garden
> gnome she brought us) - she will leave it with my mother when they
> have their tea.
With milk or lemon?
I usually ask people to bring mixed spice as well, which is necessary
for Welsh cakes and hot cross buns. I've made my own in the past, but
it's not the same. Be sure it's the right kind, though; some UK shops
now sell mixed spice which is intended for curries.
GaryN
> GaryN wrote:
>> Lesley Weston <brightly_co...@yahoo.co.uk> wrote in
>> news:hck8er$2ovb$1...@mud.stack.nl:
>>
>> <snip>
>>
>>> Mmm... Christmas Pudding...
>>
>> Must be soaked in brandy for at least a week. Christmas cake must be
>> cooked and soaked in brandy for at least a month and then a little
>> port added (the cake should be stored upside down during this period
>> with the booze added through skewer holes in the bottom). Then the
>> icing is done. That's the OD's idea of how to make Christmas cake.
>>
>> If I can talk it out of her I'll post the SO's recepie for rock cakes
>> - but don't bet on it. They are damn good (apparently she got it
>> from her mother, who got it from her mother ...etc)
>
> Rock cakes! That brings back memories. They were the first thing I
> ever cooked - at school when I was eleven, in the compulsory one-year
> cooking course that also included cauliflower cheese. They were
> well-named in my case. Do post it if you can, and I'll see if I can
> get it right this time.
>
Herself is now going to do the honours:...
This is a personal recipie, not the authentic - as I kept on burning the
currents, so I had to find a solution. The original recipie uses dry
fruit (not soaked).
100g butter
100g sugar
200g plain flour
1heaped teaspoon baking powder
1 egg
200g mixed fruit - with candied peel
A cup of chai (the tea)
mixed spice
Soak the fruit in chai until soft
Mix flour, mixed spice, baking powder, and rub in the butter.
Add the sugar,
Mix the egg and mix in
Add the softened fruit and mix in to a consistency where you
can spoon it out.
Use a teaspoon to make about 12 to 14 lumps on a baking tray
Cook for 15 to 20 minutes gas mark 5 or until cooked, but not dry.
S:
Really not me and that is the genuine recipie that she uses and they are
bloody good.
gary
April Goodwin-Smith
> Lesley Weston wrote :
>> GaryN wrote:
<snip>
>>> If I can talk it out of her I'll post the SO's recipie for rock cakes
>>> - but don't bet on it. They are damn good (apparently she got it
>>> from her mother, who got it from her mother ...etc)
>>and I'll see if I can get it right this time. <snip>
>
> Herself is now going to do the honours:...
>
> This is a personal recipie, not the authentic - as I kept on burning the
> currents, so I had to find a solution. The original recipie uses dry
> fruit (not soaked).
>
> 100g butter
> 100g sugar
> 200g plain flour
> 1 egg
> 200g mixed fruit - with candied peel
> A cup of chai (the tea)
> mixed spice
>
> Soak the fruit in chai until soft
> Mix flour, mixed spice, baking powder, and rub in the butter.
> Add the sugar,
> Mix the egg and mix in
> Add the softened fruit and mix in to a consistency where you
> can spoon it out.
> Use a teaspoon to make about 12 to 14 lumps on a baking tray
> Cook for 15 to 20 minutes gas mark 5 or until cooked, but not dry.
>
> S:
>
> Really not me and that is the genuine recipie that she uses and they are
> bloody good.
>
Thank her for me, please. They sound great. They also sound a
little like hermits, but yum either way.
April.
Large Dave
I'm confused, this topic is called "Baking thread" and not once does any
recipe say "Remove 2m of thread from the bobbin" or simil...
...Ooh! I see...as you were..nothing to see... move along please :-)
--
Large Dave
This space accidentally left blank
Lizzy Taylor
>
> I'm confused, this topic is called "Baking thread" and not once does any
> recipe say "Remove 2m of thread from the bobbin" or simil...
GMTA - but I didn't quite have the courage to make a comment.
Lizzy
Lesley Weston
Thank you! And many thanks to your SO. I'll try it soon and let you know
how it goes. I have some genuine mixed spice, brought back by travelers,
but I'll have to mix my own fruit - sultanas, currants and candied peel,
I think?
Larry Moore
> Lesley Weston <brightly_co...@yahoo.co.uk> wrote in
> news:hck8er$2ovb$1...@mud.stack.nl:
>
><snip>
>
>> Mmm... Christmas Pudding...
>
> Must be soaked in brandy for at least a week. Christmas cake must be
> cooked and soaked in brandy for at least a month and then a little port
> added (the cake should be stored upside down during this period with the
> booze added through skewer holes in the bottom). Then the icing is done.
> That's the OD's idea of how to make Christmas cake.
>
> If I can talk it out of her I'll post the SO's recepie for rock cakes - but
> don't bet on it. They are damn good (apparently she got it from her
> mother, who got it from her mother ...etc)
>
> gary
>
Much appreciated as cooking for holiday guests season is approaching.
And back at you - Squash Soup
Roast 45 minutes at 325F:
a head of garlic, narrow end sliced off and drizzled with oil;
two butternut squashes halved - seeds removed, cut sides up;
halved and cored apples.
Blend until smooth:
the flesh of squashes, apples and sufficient of the garlic,
750 mL chicken or turkey broth (add to blender as needed,)
2 mL ground or grated nutmeg
peeled ginger root (to taste, about the size of a thumb but if
righteous ginger, less.)
pinch of flaked dried hot peppers
Strain and serve, warmed or chilled - freeze surplus.
Garnish with sliced green peppers or shredded carrot..
Nigel Stapley
> And back at you - Squash Soup
>
This Is Not An Instruction. AFP disclaims responsibility for any
redecorating caused as a consequence.
--
Regards
Nigel Stapley
<reply-to will bounce>
Larry Moore
> You could try leaving it out altogether - I don't think it makes much
> difference to the taste and it's not needed for the chemistry, unlike in
> bread.
>
>> - she will leave it with my mother when they
>> have their tea.
>
> With milk or lemon?
Good question - mom'll have 'with milk' Margaret was a 'with milk'
sorta gel when I knew her best but these days - who knows what a
spunky widow will do?
?
>
> I usually ask people to bring mixed spice as well, which is necessary
> for Welsh cakes and hot cross buns. I've made my own in the past, but
> it's not the same. Be sure it's the right kind, though; some UK shops
> now sell mixed spice which is intended for curries.
>
I'll put them on the list also.
Thanks.
steveski
> Larry Moore wrote:
>
>> And back at you - Squash Soup
>>
>
> This Is Not An Instruction. AFP disclaims responsibility for any
> redecorating caused as a consequence.
Nor is "strain and serve".
--
Steveski
Lizzy Taylor
"Reduce by half" does not mean pour half of it down the sink.
Lizzy
steveski
Or become thinner.
cf. another thread :-)
--
Steveski
Lesley Weston
Lesley Weston
I made these yesterday on impulse, but I had to adapt the recipe a bit:
I didn't have enough butter out of the freezer, so I used about 70-80g.
I used 50g of the Splenda/brown sugar mix for the sugar. I can't
remember whether plain flour is soft (for cakes and pastry) or hard (for
bread) [1] but they're cakes so I used cake-and-pastry. A heaped English
teaspoon can be any size, so I used a level American tablespoon of
baking powder. An egg is an egg is an egg, no change there. I didn't
have any chai and didn't fancy ordinary tea, so I soaked the currants
and golden raisins (closer to what the UK calls sultanas than the
raisins sold as sultanas here) in water, and I discovered we were out of
candied peel so I used a good teaspoon (American) of dried orange zest
and soaked that too. I do have proper mixed spice, but you don't say how
much, so I used about half an American teaspoon. Adding the wet fruit
didn't make the dough cohesive enough, so I added a very little of the
water too; but it must have been too much, since they came out as
cookies, not cakes. I interpreted gas mark 5 as 375F.
They were wonderful! Not at all like rocks, unlike the last time I made
them when I was eleven. It's a really good recipe - thanks, Gary, and
many thanks to your SO as well.
[1] See how long I've been away!
GaryN
Have you checked out the Old Dear's Christmas Cake recipe that I posted
as a continuation of the baking thread? You'll need to get a wiggle on
if you're going to have it ready in time! Personally I think that using
brandy in the mix and then Porting it while it's resting is the best
bet. All the marzipan and icing is just for show (although the OD has
won awards for cake decoration, possibly because the judges had eaten
some of the cake and were ratted).
gary
--
"History is written by the winners which is why French history books are
blank from cover to cover"
The Pub Landlord.
Lesley Weston
<snip>
> Have you checked out the Old Dear's Christmas Cake recipe that I posted
> as a continuation of the baking thread? You'll need to get a wiggle on
> if you're going to have it ready in time! Personally I think that using
> brandy in the mix and then Porting it while it's resting is the best
> bet. All the marzipan and icing is just for show (although the OD has
> won awards for cake decoration, possibly because the judges had eaten
> some of the cake and were ratted).
Yes, that looks pretty good, but perhaps a little more ambitious than
rock cakes or muffins.