hintsandthings.co.uk »Kitchen

Cookery corner, favourite recipes and questions answered.


vegetables

 

COOKERY CORNER

Most of us have favourite recipes
and/or questions we would like answered. 

On the other hand there are experts out there more
than willing to share their expertise and help out us lesser mortals – hence this new
page.

Please send in your favourite recipe to add to this
page or, alternatively, if you have a question  you would like answered let me know
and we will see what we can do.


Whoever sent me a message for a Welsh Cake recipe
did not give me an email address to which I could respond.  The recipe is given below
just in case they make a return visit.

Dear ????

I don’t know if the following is what you are looking for, I do hope so.

225g (8 oz) Plain Flour
2.5 ml (1/2 level teaspoon) Baking Powder
Pinch of salt
75g (3oz) butter
75g (3 oz) granulated sugar
50g (2 oz) currants or sultanas
2.5ml (1/2 level teaspoon) mixed spice (this is optional)
1 beaten egg
milk to mix

Method


Sieve the flour, baking powder and salt together into a bowl.
Rub in the butter and remaining dry ingredients.
Stir in the beaten egg, then add enough milk to make a firm dough.
Roll out the dough to 1 – 2 cm (1/4″ – 1/2″) thick, cut it into 8 cm (3
inch) rounds and cook on a hot buttered griddle iron or in a heavy frying
pan for about 10 minutes, turning when the underside is brown.

Serve warm with butter and honey.

Makes about 10 cakes.


No-Bake Cookies 

from www.biscuit-recipes.co.uk 

Ingredients1
cup cocoa powder
1 cup milk of any thickness
2 cups oatmeal
1 cup white sugar
1/2 pound butter

Preparation
Melt
the butter in a saucepan.

Mix the cocoa powder, milk, and sugar with the butter. Stir until the
mix has a nice, even consistency.

Pour the oatmeal into the saucepan and stir until the oatmeal is
evenly distributed throughout.

Let the mixture cool for five to ten minutes.

Spoon the mixture into balls on a cookie sheet

 

We have received the following recipe from K. Karnes


Glaceed Fruit and Fruit Syrup


Day 1
2 cup water
2/3 cup sugar
1/2 cup white corn syrup
1 1/2 lbs prepared fruit

Fruits that glace well are Apples, apricots, cherries, peaches, pears, pineapple, plums, blueberries, and strawberries.  Wash, pit
and slice fruit such as apples, peaches etc.  Pit cherries and halve strawberries.

Combine all ingredients except fruit in a large saucepan.  Bring
to a boil.  Add fruit.  Heat syrup-fruit mixture to 180 degrees on
candy thermometer.  Remove from heat.  Cool.  Cover and let stand
at room temp overnight.


Day 2

1 1/4 cup sugar

Carefully remove fruit from syrup with a slotted spoon.  Add sugar
to syrup, bring to a boil.  Skim off any floaties that may accumulate.
Add fruit back in and bring temp back up to 180degrees.  Remove from heat, cool and let stand overnight.


Day 3

2 cup sugar

Repeat process from day 2.

Day 4
1 cup sugar

Repeat process from days 2 and 3.

After day 4 remove fruit from syrup.  Blot and dehydrate for a delicious fruit candy. Glaceed fruit takes 1/4 the time to dehydrate
due to the high sugar content.

Bring the syrup to a boil,  skim and pour into hot sterilized
canning jars or bottles with a snapping lid with a rubber ring. 

Makes a great
Xmas present with some homemade pancake or waffle mix for Xmas morning breakfast!

 

LAURA WILLIAMS FAMILY WAFFLE
RECIPE

A while ago I asked if anyone knew of a waffle recipe
made with seltzer and I have now had the following response –

2 cups bisquick (which apparently is
an all-purpose mix by Betty Crocker/General Mills – I have not come across this product in
the U.K***.)

1/2 cup oil

1 egg

1 1/2 cups club soda

Mix ingredients with electric mixer and spoon onto hot
waffle iron.  (Serves 4)

 

*** 
As always one of my visitors has come up trumps with the following comments

Bisquick is available in Tesco. I use it to make a
delicious Apple cake which appears on the box.

Bob Jenkinson


 

ANNETTA LINDSAY’S “SO GOOD” FRUIT
CAKE

Ingredients:
3 cups flour
1 cup orange juice
1 1/2 cups sugar
1 cup oil
2 tsp. salt
4 eggs
1 teaspoon baking powder
1/4 cup light corn syrup
2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups raisins
1 packet pitted dates
2 – 8oz. candied cherries
2 – 8oz. candied pineapple (it tastes much better if you candy the pineapple yourself – the recipe for this is given below)
1 lb. pecan halves.
Method
Pre-heat oven to 275 degrees.

Line 2 loaf pans (9.5″ x 3″) with foil or grease and flour but foil is easier to
remove loaves.

Mix dry ingredients except for pecans, cherries and pineapple.

Mix liquid ingredients, raisins and dates, then add to the dry mixture.

Mix until all dry ingredients are damp.

Add pecans, cherries and pineapple and stir until well mixed.

Dough will be stiff.

Divide evenly into the two loaf pans and bake for 2 1/2 to 3 hours.

When testing to see if it is cooked it should be moist in middle but not
runny.

Leave to cool for about 30 minutes, remove from pans and continue to
cool. 

Wrap and put in refrigerator.

Will keep for about one month (NOT IN MY HOUSE IT
WOULDN’T!)

Can also be frozen.

 

Annetta says she makes
regular size loaves and mini loaves every Christmas and places different kinds of home
made candies and cookies around them for gifts. Must be lovely to be her friend!

 


CANDIED PINEAPPLE
Ingredients:
3 cups sugar
2 1lb cans pineapple chunks, drained.
Method:

pineapple
Put 1/2 sugar in bottom of bowl, spread pineapple over
the sugar and put rest of sugar on top of pineapple.  Cover and let set in
refrigerator over night.

In the morning put mixture in skillet
or saucepan (heavy cast iron skillet is best).

Bring to the boil, then reduce to low/medium heat. Stir often to
prevent pineapple scorching and sticking to the bottom of the pan.

Continue stirring for about 40 minutes or until pineapple turns
translucent, then drain.

You can use the syrup on ice cream or pancakes.