Orange Juice Muffins
Ingredients:
Preparation:
Banana Poppy Seed
Muffins Ingredients:
Preparation:
Apple Coffeecake
Muffins Ingredients: Muffins:
Preparation:
Apple Butter Muffins
Ingredients: Topping:
Preparation:
Welsh Cakes
Ingredients: Preparation:
Irish Whisky Cake
Ingredients: Icing Preparation:
Chocolate-Orange
Guinness Cake Ingredients: Preparation:
Irish Dulse Soda
Scones Ingredients: Preparation: NB: Dulse is a type of seaweed, may by purchased at healthfood stores.
Old Fashioned Treacle
Tart Ingredients: Preparation:
Derbyshire Oatcakes
Ingredients: Preparation:
Moist Chocolate Cake
Ingredients: Buttercream Filling Glace Icing Preparation: Buttercream Filling Glace Icing
English Muffins
Ingredients: Preparation:
Christmas Peppermint
Biscuits Ingredients: Topping Preparation:
Eccles Cakes
Ingredients: Preparation:
Scones
Ingredients:
Preparation: Submitted by Marjo & Robert (Finland)
2 cups buttermilk baking mix
4 tablespoons sugar, divided
1
egg
1 tsp grated orange peel
1/3 cup orange juice
1 tsp ground
cinnamon
Preheat oven to 400 degrees. Grease bottoms only of 12 medium muffin
cups. Mix baking mix, 2 tablespoons sugar egg, orange peel and orange juice.
Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Mix 2
tablespoons sugar and the cinnamon; sprinkle each muffin with about 1/2 tsp of
sugar mixture. Bake 15 minutes. Serve with butter and honey.
2 medium bananas,
peeled
1 egg
3/4 cup sugar
1/4 cup vegetable oil
2 teaspoons
grated orange peel
2 cups all-purpose flour
1 1/2 tablespoons poppy
seeds
2 teaspoons baking powder
1/2 teaspoon salt
Puree bananas in blender (1 cup). In medium bowl, mix bananas, egg,
sugar, oil and orange peel until well blended. In large bowl, combine flour,
poppy seeds, baking powder and salt. Stir banana mixture into flour mixture
until evenly moistened. Spoon batter into greased 2 1/2-inch muffin cups. Bake
in 375 oven 20 minutes or until wooden pick inserted in center comes out clean.
Remove from pan; cool on wire rack. Dip warm tops in sugar. Makes 12 muffins
Filling:
1 Small Unpeeled Apple,finely chopped
1/4 cup
chopped walnuts
2 tablespoons butter or margarine, melted
1 tablespoon
granulated sugar
1 teaspoon cinnamon
1 1/2 cups 100% bran cereal
1 1/2 cups milk
1 Egg
1/2 cup packed Brown Sugar
1/3 cup vegetable oil
2 cups all-purpose
flour
1 tablespoon baking powder
1 teaspoon allspice
1/2 teaspoon
salt
Grease large muffin tins or line with paper baking cups. Combine all
filling ingredients; set aside. Combine cereal and milk; let stand 5 minutes.
Stir in egg, brown sugar and oil. Mix remaining ingredients in large bowl. Stir
cereal mixture into dry ingredients, stirring just until moistened. Spoon half
of batter into muffin cups. Top each with 1 tablespoon apple filling, pressing
gently into batter. Spoon remaining batter on top. Bake at 400 degrees for about
20 minutes or until firm to the touch. Cool in pans 5 minutes; remove muffins
and cool on rack. Store in airtight container.
1 3/4 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground
nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1
egg,lightly beaten
3/4 cup milk
1/4 cup vegetable oil
1/2 cup thick
apple butter
1/2 cup crushed pecans or walnuts
3 tablespoons sugar
In a medium bowl, combine the first eight ingredients. Combine egg,
milk and oil; stir into dry ingredients just until moistened. Fill greased or
paper-lined muffin cups with a round tablespoon of batter. Top each with a
rounded teaspoon of apple butter and remaining batter. Combine topping
ingredients; sprinkle over muffins. Bake at 400 F. for 15-18 minutes. Cool in
pan 10 minutes before removing to wire rack.
450g (1lb) Flour
110g (4oz) Lard
110g (4oz) Butter or
Margarine
50g (2oz) Dried Fruit
1 tsp Salt
1 tsp Baking Powder
1
Egg
A little milk
Sieve flour, baking-powder and salt together
Rub in butter and
lard and mix into stiff paste, adding the egg and milk.
Add the dried fruit.
Roll out thinly and cut into rounds.
Cook on a bakestone, until golden
brown.
Serve hot with butter, honey or jam.
225g (8oz) Raisins
160g (6oz) Softened Butter
160g (6oz) Soft
Brown Sugar
160g (6oz) Plain Flour
150ml (¼ pint) Whiskey
3 Eggs
1 tsp Baking Powder
Grated rind of 1 Lemon
1 pinch Salt
1 pinch
Ground Cloves
225g (8oz) Icing Sugar
Juice of 1 Lemon
Warm water as
needed
Pre-heat the oven to 180°C: 350°F: Gas 4.
Place the raisins and
grated lemon rind into a bowl with the whiskey, and leave overnight to soak.
Grease a 7-inch cake tin, and line the bottom with parchment paper.
Cream the butter and sugar until light and fluffy.
Separate the eggs and
sift the flour, salt, cloves and baking powder into a bowl.
Beat the yolks
into the butter and sugar one by one, adding a spoonful of flour and beating
well after each addition.
Gradually add the whiskey and raisin mixture,
alternating with the remaining flour, do not over beat.
Whisk the egg whites
until stiff and fold them into the mixture with a metal spoon.
Transfer to
the prepared cake tin and bake for about 1½ hours, or until well risen and
springy to the touch or test with a skewer:, when it comes out clean, the cake's
ready.
Turn out and cool on a wire rack.
To make the icing by mix the
lemon juice with the sieved icing sugar and just enough water to make a pouring
consistency.
Pour the icing over the cake a tablespoonful at a time, letting
it run down the sides.
275g (10oz) Self-Raising Flour
225g (8oz) Butter, room
temperature
225g (8oz) Soft Dark Brown Sugar
150ml (¼ pint) Guinness
4 Eggs
2 tbsp Cocoa
1 tsp Baking Powder
1 pinch Salt
Grated
rind of 1 Orange
Icing
225g (8oz) Icing sugar
110g (4oz) Butter
Orange
Preheat oven to 190°C: 375°F: Gas 5.
Grease 2 8-9-inch cake tins.
Cream the butter and sugar until light, sift the flour, baking powder, salt
and cocoa into a bowl.
Add the orange rind to the mixture, beating well.
Carefully fold in the Guinness, blend thoroughly without over-beating.
Divide the mixture between the tins, smooth down, and place the cakes into
the centre of the oven.
Bake for 35-40 minutes, or until the cakes are
springy to the touch and have shrunk slightly in the tins.
Turn out and cool
on a wire rack.
Cream the softened butter and icing sugar together
thoroughly, then blend in the grated orange rind and enough juice to make an
icing that is soft enough to spread.
When the cakes are cold, use half the
icing to sandwich them together, and spread the rest on top.
450g (1lb) Plain White Flour
1 tsp Bicarbonate of Soda
340ml
(12fl oz) Buttermilk or Sour Cream
1 Egg, beaten
½ oz Dried Dulse
1
tsp Salt
Pre-heat oven to 200°C; 400°F: Gas 6
Place a baking sheet in the
oven to heat.
Soak the dulse in water for five minutes.
Discard the
water and chop the dulse into fine strips.
Sieve the flour, bicarbonate of
soda and salt into a large cool mixing bowl, mixing thoroughly.
Add the
chopped dulse.
Make a well in the centre and pour in most of the buttermilk.
Work around the bowl, drawing the flour into the buttermilk, until absorbed.
When the dough comes together it should feel soft but pliable, add more
buttermilk if needed.
Turn onto a floured board, knead lightly.
Using
the palm your hand, shape the dough out into a round about 1 inch thick.
Either score the surface into four or six, or use a biscuit cutter to cut
out rounds.
Brush lightly with the beaten egg.
Place on the heated
baking tray and bake in the preheated oven for 20-25 minutes.
50g (2oz) fresh white breadcrumbs
140g (5oz) rich short crust
pastry
6 tbsp Golden Syrup
1 lemon (zest only)
1 tsp lemon juice
Preheat oven to 200°C; 400°F: Gas 6.
Put the syrup into a
saucepan with the breadcrumbs, lemon rind and juice and heat gently until just
melted.
Allow the mixture to cool.
Roll out the dough and line an 8 inch
baking dish.
Pour in the syrup mixture.
Roll out the dough trimmings and
cut into long, narrow strips.
Arrange them in a lattice pattern over the
filling.
Bake for 25 to 30 min or until the pastry is slightly browned.
Serve hot or cold.
Serves 4
450g (1lb) Fine Oatmeal
450g (1lb) Flour
1.42lt (2½ pint)
Warm Water (approximately)
25g (1oz) Yeast
1 tsp Sugar
1 tsp Salt
Oil
Mix the oatmeal, flour and salt in a warmed bowl.
Cream the yeast
with the sugar and add to ½ pint of warm water.
Pour the yeast mixture into
the dry ingredients and add the remaining water, mixing slowly to produce a thin
batter.
Set aside for about 30 minutes in a warm place, until well risen.
Lightly oil a large frying pan and heat.
Pour a cupful of batter into
the hot pan and cook like thick pancakes for 4-5 minutes on each side.
The
oatcakes will keep for 2-3 days.
Serve warm with bacon and eggs or toasted
with cheese or jam.
Serves 4
170g (6oz) Margarine
170g (6oz) Caster sugar
110g (4oz) Self
Raising flour
85g (3oz) Drinking chocolate
3 Eggs, well beaten
1
tbsp Hot Water
110g (4oz) Icing Sugar
50g (2oz) Margarine
50g (2oz) Drinking Chocolate
Water or milk, if required
170g (6oz) Icing Sugar
50g (2oz) Drinking
Chocolate
2 tbsp Hot Water to mix (approximately)
Pre-heat oven to 180°C: 350°F: Gas 4
Grease and line two 8 inch
sandwich tins.
Sieve together the flour and drinking chocolate.
Cream
the margarine and sugar together until light and fluffy.
Beat in the eggs, a
little at a time, adding a tablespoon of the flour mixture to prevent curdling.
Fold in the remaining flour and chocolate mixture and stir in the hot water.
Place the mixture into the tins and smooth the tops.
Bake for 25 minutes
or until the surface springs back when pressed lightly.
Remove the cakes
from the tins.
Allow to cool on a wire rack.
Mix all the ingredients together until smooth
and light.
Spread on one of the cakes and sandwich together.
Add the hot water to the sugar and the drinking
chocolate to form a thick paste and coat the top of the cake before serving.
Use a knife dipped in boiling water hot to spread the icing.
Serves 4-6
225g (8oz) Flour
140ml (¼ pint) Buttermilk
55g (2oz) Butter,
melted
1 Egg
2 tbsp Sugar
2 tsp Baking Powder
½ tsp Salt
Sift the flour, salt and baking powder into a large bowl, add the
sugar.
Mix in the lightly beaten egg, milk and melted butter together in a
separate bowl.
Add the buttermilk mixture to the flour quickly and lightly,
to produce a soft dough.
Do not overwork the dough, ignoring any lumps.
Using floured hands divide the dough into eight pieces.
Roll each piece
into a ball and flatten to a thickness of 1 cm (½ inch).
Lightly grease the
griddle (or baking tray).
Cook on both sides until lightly browned, (use
crumpet rings if required).
450g (16oz) Quick Cooking Oatmeal
450g (16oz) Flour, sifted
225g (8oz) Butter
225g (8oz) Brown Sugar
110g (4oz) Peppermint
Sweets, crushed
1 Egg
1 tsp Baking Powder
½ tsp Salt
340g (12oz) Icing Sugar, sifted
3 tbsp Milk
3 tbsp
Peppermint Sweets, crushed
1 drop Food Colouring [Optional]
In a large bowl, cream the butter, gradually adding sugar, beat until
light and fluffy.
Add beaten egg.
Sift together flour, baking powder and
salt and add to the mixture.
Fold in oatmeal and peppermint sweets and mix
well.
Preheat oven to 180°C: 350°F: Gas 4
Roll in 1 inch balls and place
onto a lightly greased baking tray
Bake for 8 to 10 minutes.
Cool
completely and glaze.
For the topping;
Combine the icing sugar, milk and
food colouring and mix well.
Drizzle on biscuits and sprinkle with crushed
sweets.
1 packet Flaky Pastry, defrosted
50g (2oz) Currants
50g (2oz)
Sultanas
25g (1oz) Sugar
1 tbsp Butter
Caster Sugar
Pre-heat oven to 220°C: 425°F: Gas 7
Roll out pastry ¼" thick,
cut into 4" rounds.
Cream the butter and sugar, add the dried fruit.
Place a large teaspoonful of the mixture in the centre of each round of
pastry.
Gather the edges together, pinch firmly to form into a flat cake.
Place the cake pinched side down and flatten gently until the fruit begins
to show through.
Make two cuts on top of each, brush with water and dust
with caster sugar
Bake about 20 minutes or until golden brown.
Allow to
cool on a wire rack.
Makes about 12 cakes.
2 cups of
wheat-flour (you can also compensate a part (1/5) of this with oat flakes)
2-3 teaspoons baking-powder
1 teaspoon relatively runny margarine
1
sliced onion
a bit of grated cheese or crumbs of cheese
1 cup of water
(warm)
Mix the dry ingredients; wheat-flour + baking powder. Add the sliced
onion & cheese & a tiny pat of margarine. Notice: Mix well. Add water,
mix well. Strew generously wheat-flour on the dough and make a cruller after
kneading the dough a bit. Cut the cruller into "scones" with a knive and tap
them carefully on the cookie sheet (however, do not make them too flat). Spread
some soft margarine on them, then cheese. Put to oven, middle level, 220C, about
10-15 mins. Do NOT let them brown, scones are supposed to be light. You can
change this recipe by adding a bit of grated carrot, for example.