biscuits, cakes and puddings & sweets

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biscuits, cakes and puddings & sweets

Postby debcat » 10 Aug 2007, 21:11

Poppy seed torte

Crust:
2 cups Grahm Crackers, crushed fine.
3/4 cup Brown Sugar
1/2 cup melted Butter
Mix all 3 ingredients together and press firmly in the bottom of a 9"x13" baking dish.

Custard Center:
4 cups Milk (best to use whole milk, if possible).
3/4 cup Poppy Seeds
1 cup Sugar
6 tablespoons Corn Starch (I think you call it corn flour?)
1/4 teaspoon Salt
6 Egg Yolks (save the whites)
1 teaspoon Vanilla Extract
Mix the dry ingredients together in a bowl, sifting out all lumps. Beat the egg yolks in a large bowl, set aside for later. In a sauce pan, scald the milk (bring to almost a boil and skim off the top). Add the dry ingredients to the warm milk and bring to a boil on medium heat, stirring constantly. Continue stirring and boil for 5 minutes. Remove from heat. Temper the egg yolks (slowly drizzle in the hot milk mixture into the egg yolks, whisking constantly - don't want lumps to form) by adding half of the hot milk mixture to the yolks. Then add the tempered egg yolks to the remaining milk mixture in the sauce pan by drizzling slowly back in and whisking constantly. Return sauce pan to medium heat, stirring constantly, continue cooking custard for 5 more minutes. Remove from heat. Add vanilla. Cool and pour onto the crust.

Merguine:
6 Egg Whites
12 tablespoons Sugar
1/2 teaspon Cream Of Tarter
Put egg whites in mixer and beat until fluffy and stiff. Add the sugar, while continuing to beat, 1 tablespoon at a time. Add the cream of tarter last. Beat until stiff peaks form and the whites are glossy. Spread on top of cooled custard, decorating with peaks of the froth.

Bake: 30 minutes at 325°F.

Remove from oven, cool and refrigerate until the next day. Serve cool. Refrigerate any left overs.
Last edited by debcat on 20 Nov 2007, 18:27, edited 1 time in total.
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Postby debcat » 10 Aug 2007, 21:23

Jaydee's Tipsy Cake

1 rounded tbsp cocoa
2 tbsp boiling water

Mix and allow to cool slightly

4oz soft marg
4oz caster sugar

beat together with cocoa then add

2 eggs
4oz SR flour
1 tsp baking powder

I use a greased ring tin to bake it in at gas 3

Then for the good bit

When out the oven and still warm pour over sauce made from

4oz granulated sugar
1tbsp cocoa
2 tbsp sherry or tia maria (official measurement I tend to slop it in!)

heat these together until well blended and thickening, pour over the cake in the tin. When cool tip out and cover with whipped cream. Can be decorated with grated chocolate, broken flakes, halved after eights - you choose!
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Postby debcat » 10 Aug 2007, 21:32

Heather's baked peaches in white wine

4oz (100g) ground almonds
4oz ricotta or cream cheese
1-2 tablespoons unrefined caster sugar
5ml Almond essence , orange flower water or rosewater
4 good sized peaches or nectarines or 8 apricots greengages or plums
4 floz white wine (100ml)

1. mix together almonds ,ricotta , sugar and almond essence
2.cut fruit in half and scoop out the stone and little surrounding flesh - fill the cavities with almond mixture
3.arrange fruit in a baking dish -pour around the wine and bake in a moderate oven - approx 200ºc
Serve hot with crème fraîche (though we just had hem them with a bit of the cooking juice over the top )

can also be made with soft goat cheese to good effect for those with lactose intolerance like my SIL
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Postby debcat » 10 Aug 2007, 21:55

RICH CHRISTMAS STOLLEN

(Stollen Mix)
1 cup milk
2 (1 ounce) yeast cakes
1 teaspoon sugar
1 cup butter
4 cups sifted all purpose flour
1/2 cup sugar
3 egg yolks
1/2 teaspoon salt
1/4 teaspoon nutmeg
Melted butter

1. Scald milk. Cool to lukewarm.
2. mix yeast with 1 teaspoon sugar until liquid. Add to lukewarm milk.
3. Add part of flour. Beat until smooth.
4. Cream butter and sugar. Add to yeast mixture with egg yolks, salt, nutmeg and remaining flour.
5. Turn out on floured surface.
6. Knead until smooth and elastic. Use about 1/2 cup flour on canvas or board.
7. Place in greased bowl. Cover. Let rise in warm place about two hours or until doubled in bulk.
8. Turn out on floured surface. Divide into thirds.
9. Roll each piece into a triangle 1/2 inch thick. Brush with melted butter and sprinkle with 1/3 of Filling.

(Filling)
1 pound pitted dates, cut in small pieces
1/2 cup walnuts, chopped
1 cup maraschino cherries, cut in small pieces
1 sliced candied pineapple, cut in small pieces

10. Roll dough as for jelly roll starting at wide edge. Shape into a crescent. Place point down on greased cookie sheet.
11. Let rise about 1 1/2 hours or until light.
12. Bake at 350 degrees Fahrenheit about 30 to 35 minutes.
13. Frost with Icing.

(Icing)
1 1/2 cups powdered sugar (or enough to make a thick paste)
1/2 teaspoon vanilla
1/4 teaspoon almond extract
Combine all ingredients and mix until smooth.

14. Decorate

(Decorations)
Candied cherries
Citron
Blanched almonds
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Postby debcat » 10 Aug 2007, 21:56

CHOCOLATE RUM MOUNDS

2 cups sifted all purpose flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
1 cup firmly packed light brown sugar
1 egg
2 squares unsweetened chocolate, melted
2 tablespoons rum
1/2 cup milk
1 cup toasted slivered almonds

1. Sift flour, soda and salt together.
2. Cream butter. Add sugar gradually. Cream well.
3. Add egg. Beat until fluffy. add chocolate and rum.
4. Add dry ingredients and milk alternately to creamed mixture.
5. Add almonds. Blend.
6. Drop from teaspoon onto greased cookie sheets.
Bake at 375 degrees Fahrenheit for 8 to 10 minutes.
8. Frost with Chocolate Rum Frosting when cool.
(makes about 9 dozen cookies)

CHOCOLATE RUM FROSTING

1 square unsweetened chocolate
1 tablespoon butter
2 cups powdered sugar
1/8 teaspoon salt
2 tablespoons cream
1 tablespoon rum

1. Melt chocolate and butter together at a low heat.
2. Combine all ingredients. Beat until smooth and of spreading consistency.
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Postby debcat » 10 Aug 2007, 21:56

SUGAR PLUM CRISPIES

1 cup sifted all purpose flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter
1 cup firmly packed light brown sugar
1 teaspoon vanilla
1/4 cup water
1 1/2 cups raw quick cooking oatmeal
1/2 cup chopped raisins
1/2 cup chopped nuts

1. sift flour, salt, soda and spices together.
2. Cream butter. Add sugar gradually. Cream well. Add vanilla.
3. Add dry ingredients and water alternately to creamed mixture.
4. Fold in oatmeal, raisins and nuts.
5. Drop from teaspoon onto greased cookie sheets.
6. Bake at 350 degrees Fahrenheit for 12 to 14 minutes.
(makes about 6 dozen, 2 inch cookies.)
Last edited by debcat on 10 Aug 2007, 21:58, edited 1 time in total.
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Postby debcat » 10 Aug 2007, 21:57

SWISS COOKIES

1 cup butter
1/2 cup sugar
2 egg yolks
2 teaspoons grated lemon rind
1 teaspoon lemon juice
1/2 teaspoon salt
2 1/2 cups sifted all purpose flour
2 egg yolks (coating for cookies)
1 tablespoon cinnamon
1/2 cup sugar

1. Cream butter. Add sugar gradually. Cream well.
2. Add 2 egg yolks, lemon rind, lemon juice, salt and flour. mix thoroughly. Chill for several hours.
3. Roll 1/4 inch thick on floured canvas or board. Cut with small cookie cutters.
4. Place on greased cookie sheets.
5. Beat 2 egg yolks slightly. Brush over top of cookies.
6. Combine cinnamon and sugar. Sprinkle over egg yolk.
7. Bake at 375 degrees Fahrenheit for 10 to 15 minutes or until golden brown
(Makes about 9 dozen 2 inch cookies)
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Postby debcat » 10 Aug 2007, 21:57

RUM KISSES

2 egg whites
2 cups powdered sugar
1 cup pecans grated to become 1 1/2 cups
1 cup walnuts grated to become 1 1/2 cups
Powdered sugar for rolling

1. Beat egg whites until stiff but not dry.
2. Add powdered sugar gradually. Beat well.
3. Fold in grated nuts. Refrigerate several hours.
4. Sprinkle a board or canvas generously with powdered sugar instead of flour.
5. Roll a small portion of dough at a time to 1/4 inch thickness.
6. Cut with small round cookie cutter. Dip cutter in water for easier cutting.
7. Place on greased cookie sheets.
8. Bake at 350 degrees Fahrenheit for about 10 minutes.
9. Frost while warm with Rum Frosting.

RUM FROSTING

1 1/2 cups powdered sugar
3± tablespoons rum
Blend to spreading consistency.
(makes about 7 dozen cookies)
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Postby debcat » 10 Aug 2007, 21:58

BUTTERED RUM COOKIES

1 cup butter
1/2 cup powdered sugar
1/2 teaspoon almond extract
2 tablespoons rum
1/3 cup finely grated almonds
2 cups sifted all purpose flour
1/2 teaspoon salt

1. Cream butter. Add sugar gradually. Cream well. Add almond extract and rum.
2. Add almonds, flour and salt. Blend. Chill dough about 1 hour.
3. Roll a small portion of dough about 1/8 inch thick on floured canvas or board.
4. cut with small cookie cutter.
5. Place on greased cookie sheets.
6. Bake at 375 degrees Fahrenheit for 8 to 10 minutes. Cool.
7. Spread one cookie with Buttered Rum Frosting, put another cookie on top, sandwich fashion.
(makes about 6 dozen 2 inch cookies.)

BUTTERED RUM FROSTING

1/4 cup butter
1 1/2 cups powdered sugar
1 teaspoon rum
Cream
Cream butter. Add sugar gradually. Cream well. Add rum and enough cream to make frosting of spreading consistency.
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Postby debcat » 10 Aug 2007, 21:59

CP's Wassail Biscuits (Oat Biscuits)

for 24 biscuits:-

3oz plain flour
1/2 level tsp bicarbonate of soda
3oz Demerara sugar
3oz rolled porridge oats
3oz unsalted butter
1 tbsp rum
1 tbsp golden syrup

Sift flour & bicarb into a bowl. Add sugar & oats & mix well. Heat butter with syrup & rum until butter has just melted. Pour over the flour mixture & blend thoroughly.

Shape into balls approx 1" wide. Set well apart on greased baking trays. Bake in centre of the oven. 325 degrees F, gas mark 3, for 20 - 25 minutes or until golden brown.
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Postby debcat » 10 Aug 2007, 21:59

LECHERLES

2/3 cup honey
3 tablespoons finely chopped citron
3 tablespoons finely chopped candied orange peel
3 tablespoons finely chopped candied lemon peel
1/3 cup finely chopped blanched almonds
1/3 teaspoon grated lemon rind
3 teaspoons cinnamon
1 teaspoon cloves
1 cup and 3 tablespoons powdered sugar
2 eggs, beaten
2 teaspoons soda
2 teaspoons hot water
1 tablespoon orange juice
2 cups all purpose flour

1. Bring honey to boiling point. Cool.
2. Combine citron, candied peel and almonds. Add grated lemon rind, spices and powdered sugar.
3. add beaten eggs. Mix well.
4. Dissolve soda in hot water. Add to fruit mixture with cooled honey and orange juice.
5. Add sifted flour. Blend. Refrigerate overnight.
6. Roll small part of dough at a time about 1/4 inch thick on floured canvas. Dough is quite soft.
7. Cut into 2 1/2 x 1 inch rectangular strips.
8. Place on greased cookie sheets.
9. Bake at 350 degrees Fahrenheit about 15 minutes. Cool.
10. Frost with Fluffy Lemon Frosting.
(makes about 7 dozen cookies)

FLUFFY LEMON FROSTING

2 egg whites
1/8 teaspoon salt
2 1/2 cups powdered sugar
3 tablespoons lemon juice
1 tablespoon grated lemon rind

1. Beat egg whites and salt until they hold a soft peak.
2. Add powdered sugar and lemon juice alternately. Beat until mixture holds a firm peak.
3. Fold in grated lemon rind. Spread on top of cookies.
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Postby debcat » 10 Aug 2007, 22:00

DUSEN CONFECTO

2 1/3 cups sifted all purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 cup butter
3/4 cup grated unblanced almonds
1 1/2 teaspoons vanilla
1/2 cup currant or raspberry jelly
About 1/2 cup sugar

1. Sift flour, sugar and salt together. Place in mixing bowl.
2. Cut in butter with dough blender until mixture resembles coarse meal.
3. Add almonds and vanilla. Blend.
4. Work mixture with fingers until a ball of dough is formed.
5. Roll very thin on lightly floured canvas or board. Cut with very small cookie cutter.
6. Place on lightly greased cookie sheets.
7. Bake at 350 degrees Fahrenheit for 8 to 10 minutes.
8. Spread one cookie with jelly while cookies are still hot. Place another cookie on top, sandwich fashion
9. Roll in granulated sugar while warm.
(makes 6 to 7 dozen 1 1/4 inch cookies.)
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Postby debcat » 10 Aug 2007, 22:00

CARTWHEEL COOKIES

(Dough)
2 cups sifted all purpose flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 egg

1. Sift flour, soda and salt together.
2. Cream butter. Add brown sugar and granulated sugar gradually. Cream well.
3. Add egg. Beat until fluffy.
4. Add dry ingredients. Mix thoroughly.
5. Chill several hours or overnight.

CHOCOLATE FRUIT FILLING

1 1/2 cups very finely cut dates
2 tablespoons sugar
1/3 cup water
1 package semi-sweet chocolate bits
1/4 cup finely chopped nuts

6. Place dates, sugar and water in a saucepan.
7. Cook about 5 minutes or until thick. Stir constantly. Remove from heat.
8. Add chocolate and nuts. Stir until chocolate is melted. Cool slightly.
9. Divide chilled dough in half.
10. Roll 1/2 dough on floured canvas or board into a rectangle 8 x 12 x 1/8 inch thick.
11. Spread half of filling over dough.
12. Roll lengthwise as for jelly roll.
13. Repeat with remaining dough and filling.
14. Wrap rolls in waxed paper. Refrigerate overnight.
15. Cut into 1/8 inch slices.
16. Place on greased cookie sheets.
17. Bake at 350 degrees Fahrenheit for 8 to 10 minutes.
(makes about 6 dozen)
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Postby debcat » 10 Aug 2007, 22:01

SWEDISH LACE COOKIES

1/2 cup butter
1/2 cup sugar
3 tablespoons all purpose flour
2 tablespoons milk
1 cup blanched almonds, very finely chopped

1. Cream butter. Add sugar gradually.
2. Add flour and milk alternately.
3. Add almonds. Place in saucepan. Blend.
4. Heat to boiling point at a medium heat. Stir constantly. Remove from heat.
5. Drop a level tablespoonful of batter onto greased cookie sheets. Space about 5 inches apart.
6. Bake at 350 degrees Fahrenheit for about 8 minutes or until well browned. The cookie spreads, and is lacy thin.
7. Remove from oven. Let stand about 1 minute on cookies sheet until they can be removed with spatula. They will still be very hot. Shape into cornucopias as soon as possible.
(makes about 20 cookies)

Then...just cause I can't stand to see the empty cornucopias...I take it a step further and fill them with Cocoa Fluff.

COCOA FLUFF

1 cup powdered sugar
1/2 cup cocoa
2 cups chilled whipping ream

Beat all ingredients in chilled 2 1/2 quart bowl until stiff. Put fluff inside pastry bag and squeeze into the cornucopias.

(For Mocha Fluff: decrease cocoa to 1/4 cup and add 1 teaspoon instant dry coffee)
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Postby debcat » 10 Aug 2007, 22:02

SWEDISH ROSETTES

2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup sifted all purpose flour
1 cup milk
1/4 teaspoon vanilla
Fat for deep frying (I use butter flavored Crisco, if you can find that there)
Powdered sugar

1. Beat eggs very slightly in small deep bowl. Add sugar and salt.
2. Add flour and milk alternately. Beat until smooth. Add vanilla. Blend.
3. Heat fat to 375 degrees Fahrenheit. Place the rosette iron in hot fat; when well heated remove from fat, dip into batter. Be careful, do not let the batter run over the top of the iron.
4. Return the iron to the fat. Immerse it completely for 25 to 30 seconds or until rosette is crisp and brown. Let drip well.
5. Slip rosettes off iron. Drain on absorbent paper.
6. Sprinkle with powdered sugar. Store in tightly covered container. Will keep about 2 weeks. ( Not in our house! )

Points to remember:
1. Make sure that the iron is super hot. Otherwise the first couple of dunks in the batter will stick to the iron like glue and you will find new curse words trying to pry it all off.
2. If rosettes drop from mold, fat is too hot.
3. If rosettes are soft when cooked, they have been cooked too quickly.
4. If rosettes have blisters, the eggs have been beaten too much.
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