- Recipes - Bakery, Sweets, Cakes
1/2 teaspoon shortening
1/2 pound salted butter
1/2 cup sugar
3 cups flour, divided
the oven to 325 degrees. Grease a 15.5 x 10.5 inch jelly roll pan
with shortening. In a large mixing bowl, cream together the butter
and sugar. Add 1/2 cup of the flour and mix thoroughly. Add remaining
flour until throughly combined.
Press mixture into prepared pan. Prick with the tines of a fork
several times. Bake about 45-50 minutes. After removing from oven
and let cool 5 minutes. Cut into 1 x 3 inch bars or squares of a
1 cup of unsifted flour
1/3 cup of shortening
1/2 cup of quick-cooking oatmeal
1/2 cup of currents
2 eggs beaten
tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
flour, sugar, baking powder and salt in a bowl. Cut in shortening
and stir in currents and oatmeal. Add eggs and stir just until moistened.
Turn dough onto a floured surface knead lightly about 10 times.
Roll dough into a 7 inch circle. Cut into 8 wedges, place on ungreased
baking sheet 2 inches apart. Bake at 450 degrees until golden brown.
8 oz Flour
4 oz Currants
4 oz Raisins
4 oz Sultanas
2 oz Candied Peel
1 oz Ground Almonds
6 oz Caster Sugar
6 oz Butter or Margarine
1 teaspoon Mixed Spices
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 oz Split Blanched Almonds
Set oven to 325F/Gas Mark 3. Grease a round cake tin and line with
greaseproof paper. Cream the butter and sugar. Sift the flour, salt
and spices and then add the baking powder. Stir in the ground almonds,
add the fruit peel and then mix. Put into the tin. Arrange the split
almonds evenly on the top of the cake. Bake for about 2 hours. If
the cake is browning too quickly after the first hour cover with
When the cake is done allow
to cool slightly in the tin before turning onto a wire rack. The
cake will keep for several weeks if wrapped in kitchen foil.
4 Tablespoon of milk
1 Tablespoon golden syrup
1 large tin condensed milk
Pinch of salt
1 lb granulated sugar
4 Tbsp. milk
a baking tin. Rinse pan with cold water and leave a little in the
bottom. Melt butter, milk, sugar and syrup, the gradually add condensed
milk and bring to boil. Boil for 20 minutes. Add vanilla and salt
and pour into tin to set.
Tablespoon of dried yeast (or fresh yeast the size of a walnut)
2 cups warm skimmed milk
2 lbs strong plain white flour (breadmaking flour)
1/2 teaspoon salt
4 oz flaked almonds
2 teaspoon ground cinnamon
2 teaspoon ground cloves
2 teaspoon ground ginger
1 teaspoon ground cardamom
1/4 cup whisky
1 egg yolk
3/4 lb unsalted butter
1 lb seedless raisins
8 oz stoned prunes, chopped
8 oz chopped figs or dates
6 Tablespoons Oxford marmalade
1 Tablespoons skimmed milk
yeast and milk allowing to work for 10-15 minutes.
Sift flour and salt into a bowl then rub in butter. Mix in yeast
mixture and knead until smooth on floured worktop. Prove in covered
oiled bowl until it doubles in size.
To prepare the filling simply mix all ingredients together. Divide
the dough into two parts, one larger than the other. Flatten larger
piece, and lay filling onto it. Knead filling and dough together
until thoroughly combined.
Roll out smaller dough piece into a circle. Place bun in centre
of dough; wrap completely, drawing together edges in the centre
of the top with a pinch. Line a cake tin with greaseproof paper,
and invert bun into tin.
Cover to prove dough for 30-40 minutes. Skewer right through bun
several times before glazing with mixed egg yolk and milk. Bake
for 2 hours at 350F/Gas Mark 4.
Eat cold, with whisky at New Year, Burns' Night (Jan 25), St Andrews
Day (Nov 30).
oz fine (pinhead) oatmeal
1/2 teaspoon Barcarbonate of Soda
Pinch of Salt
2 tablespoon Bacon fat or Melted Butter
1/4 pt Hot Water
Extra Oatmeal for rolling
the oven to 375F/Gas 5 or heat a gridle or heavy frying-pan. Mix
the oatmeal, the bicarbonated of soda and salt together in a bowl.
Add the melted fat and the hot water. Stir well until it makes a
soft paste. Sprinkle some oatmeal on a board. Form the dough into
a round and roll it out as thinly as possible, adding oatmeal to
the surface as necessary to prevent sticking. Brush off the excess
oatmeal. Cut the dough into 4 or 6 pieces.
To oven bake place on a large ungreased baking sheet. Bake for 15-20
minutes.To gridle bake; bake on a hot gridle or frying-pan until
the edges begin to curl. Turn over and cook the other side. Do not
let the oatcakes brown; they should be a pale fawn colour. Put on
a wire rack to cool.