This concludes the cataloguing of recipes collected by my father. Some more may turn up, some family favourites and such. But to close, for now, I copy below a poem my father left on his computer, among the recipes -- it has to do with food and, I imagine, his childhood. It is exactly the kind of story that delighted him.
*
THE night was thick and hazy
When the "Piccadilly Daisy"
Carried down the crew and captain in the sea;
And I think the water drowned 'em;
For they never, never found 'em,
And I know they didn't come ashore with me.
Oh! 'twas very sad and lonely
When I found myself the only
Population on this cultivated shore;
But I've made a little tavern
In a rocky little cavern,
And I sit and watch for people at the door.
I spent no time in looking
For a girl to do my cooking,
As I'm quite a clever hand at making stews;
But I had that fellow Friday,
Just to keep the tavern tidy,
And to put a Sunday polish on my shoes.
I have a little garden
That I'm cultivating lard in,
As the things I eat are rather tough and dry;
For I live on toasted lizards,
Prickly pears, and parrot gizzards,
And I'm really very fond of beetle-pie.
Charles E. Carryl
Thursday, March 22, 2018
Recipe #168: Chocolate Butterscotch Schnapps Cake
Makes 1 - 8 inch round layer cake
3 one ounce squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 cup white sugar
¾ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup butterscotch schnapps, divided
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup semisweet chocolate chips
½ cup butterscotch chips
¼ cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur
Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
Bake at 350 degrees F for 20 to 25 minutes, or until the cake tests done. Cool for 10 minutes in the pans.
Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 ounces chocolate chips. Cover, and let stand 10 minutes. Remove lid, and stir in amaretto.
Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour half of the glaze over the layer, and then place the second layer over the first. Pour remaining glaze over the whole cake.
Decorate with slivered almonds.
3 one ounce squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 cup white sugar
¾ cup all purpose flour
¾ teaspoon baking powder
½ teaspoon salt
½ cup butterscotch schnapps, divided
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup semisweet chocolate chips
½ cup butterscotch chips
¼ cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur
Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
In a large bowl, beat eggs well. Gradually add sugar, and beat until fluffy. Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; gradually add flour mixture to chocolate mixture. Mix only to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
Bake at 350 degrees F for 20 to 25 minutes, or until the cake tests done. Cool for 10 minutes in the pans.
Meanwhile, bring the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 ounces chocolate chips. Cover, and let stand 10 minutes. Remove lid, and stir in amaretto.
Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour half of the glaze over the layer, and then place the second layer over the first. Pour remaining glaze over the whole cake.
Decorate with slivered almonds.
Recipe #167: Irish Soda Bread
4 cups flour
½ cup sugar
1 tps baking soda
2 tsp baking powder
1 cup raisins
½ tsp salt
Mix dry ingredients
1/4 pound butter
1 egg
1 ½ cup buttermilk
Cream butter then blend in the eggs and buttermilk.
Add wet to dry and mix well.
For bread, bake at 350 degrees for 1 hour.
For scones, make about 25 and bake at 350 degrees for 15 minutes.
½ cup sugar
1 tps baking soda
2 tsp baking powder
1 cup raisins
½ tsp salt
Mix dry ingredients
1/4 pound butter
1 egg
1 ½ cup buttermilk
Cream butter then blend in the eggs and buttermilk.
Add wet to dry and mix well.
For bread, bake at 350 degrees for 1 hour.
For scones, make about 25 and bake at 350 degrees for 15 minutes.
Recipe #166: Irish Wheaten Bread
1 overflowing cup of natural bran
1 cup all purpose flour
1/4 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of white sugar
1 cup (more or less) of buttermilk
Mix the dry ingredients in a bowl.
Add buttermilk until the dough comes together in a ball but is not sticky.
Pat dough into a circle on a floured board, then cut into four.
Heat heavy cast iron frying pan (a griddle is better).
Sprinkle the bottom of the frying pan with flour.
Place bread in the pan and turn the heat down to low.
Bake for 12 to 15 minutes.
Turn the sections over and bake until brown on the second side.
1 cup all purpose flour
1/4 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of white sugar
1 cup (more or less) of buttermilk
Mix the dry ingredients in a bowl.
Add buttermilk until the dough comes together in a ball but is not sticky.
Pat dough into a circle on a floured board, then cut into four.
Heat heavy cast iron frying pan (a griddle is better).
Sprinkle the bottom of the frying pan with flour.
Place bread in the pan and turn the heat down to low.
Bake for 12 to 15 minutes.
Turn the sections over and bake until brown on the second side.
Recipe #165: Spelt Bread #2
Makes 1 ½ pound loaf
3 cups + 3 tablespoons of spelt flour
1 ½ tablespoons of lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea fine salt
1 1/3 cups apple juice
I warm this to body temperature before using it.
Place dry ingredients into bread maker, start the machine and then add the apple juice.
3 cups + 3 tablespoons of spelt flour
1 ½ tablespoons of lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea fine salt
1 1/3 cups apple juice
I warm this to body temperature before using it.
Place dry ingredients into bread maker, start the machine and then add the apple juice.
Recipe #164: Whole Wheat Bread #2
Makes 1 ½ pound loaf
3 cups WW flour
3 tablespoons gluten flour
1 tablespoon lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea salt
1 cup warm water
1 teaspoon vinegar
3 tablespoon honey &/or molasses
Mix dry ingredients together in a bowl before placing in the bread machine pan.
Mix water, vinegar and sweetener together in a measuring cup, start the machine and add the liquid to the dry.
I warm the liquid to body temperature before using it.
3 cups WW flour
3 tablespoons gluten flour
1 tablespoon lecithin granules
1 teaspoon bread machine yeast
½ teaspoon sea salt
1 cup warm water
1 teaspoon vinegar
3 tablespoon honey &/or molasses
Mix dry ingredients together in a bowl before placing in the bread machine pan.
Mix water, vinegar and sweetener together in a measuring cup, start the machine and add the liquid to the dry.
I warm the liquid to body temperature before using it.
Recipe #163: Rainbow Cake
Pastry for bottom of 8" square pan
Raspberry jam
1 ½ cups butter
2/3 cup white sugar
2 eggs
2/3 cup rice flour
¼ teaspoon salt
Red and green food colouring
Frosting ingredients:
2 Tablespoons butter
1 ½ cup icing sugar
2 Tablespoons warm milk
1 teaspoon almond icing - or a few drops of almond flavouring
Line bottom of 8" pan with thin pastry. Cover pastry with thin layer of raspberry jam.
Blend butter and sugar thoroughly. Add eggs and beat until light and fluffy. Add rice flour and salt and beat well.
Colour half pink and half green. Put small spoonful of each mixture alternately on jam to cover.
Bake at @375F for 35 minutes. Cool. Ice with almond icing
Frosting: Combine all ingredients and beat thoroughly, adding more icing sugar if necessary.
Raspberry jam
1 ½ cups butter
2/3 cup white sugar
2 eggs
2/3 cup rice flour
¼ teaspoon salt
Red and green food colouring
Frosting ingredients:
2 Tablespoons butter
1 ½ cup icing sugar
2 Tablespoons warm milk
1 teaspoon almond icing - or a few drops of almond flavouring
Line bottom of 8" pan with thin pastry. Cover pastry with thin layer of raspberry jam.
Blend butter and sugar thoroughly. Add eggs and beat until light and fluffy. Add rice flour and salt and beat well.
Colour half pink and half green. Put small spoonful of each mixture alternately on jam to cover.
Bake at @375F for 35 minutes. Cool. Ice with almond icing
Frosting: Combine all ingredients and beat thoroughly, adding more icing sugar if necessary.
Recipe #162: Marzipan or Almond Icing
for 7" square or 8" round cake
A marzipaned cake should be left for several days before the Royal Icing is applied to allow the oilyness to dry out.
12 oz ground almonds
6 oz icing sugar
6 oz castor sugar
1/3 tsp pure almond extract
1 tsp lemon juice
1 tsp brandy
2 eggs - size 2
1 egg - size 2 separated
See also Christmas Cake & Royal Icing ...
A marzipaned cake should be left for several days before the Royal Icing is applied to allow the oilyness to dry out.
12 oz ground almonds
6 oz icing sugar
6 oz castor sugar
1/3 tsp pure almond extract
1 tsp lemon juice
1 tsp brandy
2 eggs - size 2
1 egg - size 2 separated
See also Christmas Cake & Royal Icing ...
Recipe #161: Christmas Cake & Royal Icing
1 pound plain flour
½ teaspoon baking powder
pinch of salt
9 ounces of sugar
½ teaspoon of ground ginger (? A.I.W.)
1 teaspoon of mixed spice
6 eggs
½ pound of butter
½ pound of margarine
Soak in brandy 24 48 hours
3/4 pound of sultana raisins
3/4 pound of currants
3/4 pound of seedless raisins
1/4 pound of mixed peel
4 ounces chopped glazed cherries
3 ounces of blanched almonds
1 teaspoon of coffee essence
3 teaspoons of brandy essence
1 teaspoon of almond essence
cooking time: 5 1/4 hours
temperature: 325F for 2 3/4 hours,
reduced to 275F for 2 1/2 hours
size of dish 8 3/4" to 9"
shelf position bottom, crank up
Proceed as follows:
Grease and line the tin with greaseproof paper. Allow this to come above the tin, approx 1 inch.
Cream the fat and sugar until the consistency of whipping cream.
Add separately the beaten egg. Should the mixture curdle, sprinkle in a little flour. (From Adrian: Wet mixture will curdle, so smooth out with flour.)
Add the liquid essence, sift the spice, ginger, baking powder, and flour together.
Blanch the almonds and chop, also chop the cherries into quarters.
Mix the flour and prepared dry fruit, nuts, and cherries together, fold carefully into the creamed mixture, place in prepared tin.
Bake.
When done, the cake should be allowed to cool in the tin.
Leave the cake for at least one day. It should then be brushed with apricot jam or syrup before applying the almond icing.
Leave to dry out for a further two to three days before covering with royal icing.
With dry mixture in bowl, add fruit 1/5th at a time to coat with flour. This will prevent it from sinking to the bottom of the cake tin.
Turn the cake out of its tin and place face down on a plate. Prick the bottom all over with a fork, our about 1/2 cup brandy/sherry/port/etc over bottom and let soak in.
Add some almond oil to marzipan to make it smoother and richer.
Coat with marzipan, wrap well in aluminum foil and place in cool basement or refrigerate for long term storage,
Remove from storage and let sit at room temperature 24 hours before coating with Royal Icing.
*
Royal Icing
for 7" square or 8" round cake
One pound, two oz. sifted icing sugar
3 egg whites - size 2
1 tsp glycerine
Place the egg whites in a bowl and stir in the icing sugar a spoonful at a time until the icing falls thickly from the spoon.
At that time stop adding the sugar and beat with an electric beater for ten minutes, or until icing stands up in stiff peaks.
Stir in the glycerine.
Spread the icing all over the base and sides of the cake as evenly as possible using a pallet knife.
Switch to a broad bladed knife or a smaller pallet knife to spike the icing all over to give the snow effect.
Leave the cake overnight to allow it to stiffen before placing it into a storage container until needed.
½ teaspoon baking powder
pinch of salt
9 ounces of sugar
½ teaspoon of ground ginger (? A.I.W.)
1 teaspoon of mixed spice
6 eggs
½ pound of butter
½ pound of margarine
Soak in brandy 24 48 hours
3/4 pound of sultana raisins
3/4 pound of currants
3/4 pound of seedless raisins
1/4 pound of mixed peel
4 ounces chopped glazed cherries
3 ounces of blanched almonds
1 teaspoon of coffee essence
3 teaspoons of brandy essence
1 teaspoon of almond essence
cooking time: 5 1/4 hours
temperature: 325F for 2 3/4 hours,
reduced to 275F for 2 1/2 hours
size of dish 8 3/4" to 9"
shelf position bottom, crank up
Proceed as follows:
Grease and line the tin with greaseproof paper. Allow this to come above the tin, approx 1 inch.
Cream the fat and sugar until the consistency of whipping cream.
Add separately the beaten egg. Should the mixture curdle, sprinkle in a little flour. (From Adrian: Wet mixture will curdle, so smooth out with flour.)
Add the liquid essence, sift the spice, ginger, baking powder, and flour together.
Blanch the almonds and chop, also chop the cherries into quarters.
Mix the flour and prepared dry fruit, nuts, and cherries together, fold carefully into the creamed mixture, place in prepared tin.
Bake.
When done, the cake should be allowed to cool in the tin.
Leave the cake for at least one day. It should then be brushed with apricot jam or syrup before applying the almond icing.
Leave to dry out for a further two to three days before covering with royal icing.
With dry mixture in bowl, add fruit 1/5th at a time to coat with flour. This will prevent it from sinking to the bottom of the cake tin.
Turn the cake out of its tin and place face down on a plate. Prick the bottom all over with a fork, our about 1/2 cup brandy/sherry/port/etc over bottom and let soak in.
Add some almond oil to marzipan to make it smoother and richer.
Coat with marzipan, wrap well in aluminum foil and place in cool basement or refrigerate for long term storage,
Remove from storage and let sit at room temperature 24 hours before coating with Royal Icing.
*
Royal Icing
for 7" square or 8" round cake
One pound, two oz. sifted icing sugar
3 egg whites - size 2
1 tsp glycerine
Place the egg whites in a bowl and stir in the icing sugar a spoonful at a time until the icing falls thickly from the spoon.
At that time stop adding the sugar and beat with an electric beater for ten minutes, or until icing stands up in stiff peaks.
Stir in the glycerine.
Spread the icing all over the base and sides of the cake as evenly as possible using a pallet knife.
Switch to a broad bladed knife or a smaller pallet knife to spike the icing all over to give the snow effect.
Leave the cake overnight to allow it to stiffen before placing it into a storage container until needed.
Wednesday, March 21, 2018
Recipe #160: Cinnamon Buns
2/3 cup butter
1 cup brown sugar
½ tsp cinnamon
2 cups flour
4 tsp baking powder
1 tsp salt
½ cup butter
1 cup milk
1 cup chopped pecans
Preheat oven to 425 degrees
Cream butter, sugar and cinnamon and set aside.
In a large bowl whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse meal.
Stir in the milk.
Turn this very soft dough onto a floured counter and knead ten times.
With a rolling pin flatten dough into a 9 inch square.
Spread the cinnamon mixture over entire area.
Pinch to seal the seam.
Cut into 1" pieces and place on a greased baking sheet.
Bake in centre of the oven for 15 - 18 minutes - until golden.
Serve warm.
1 cup brown sugar
½ tsp cinnamon
2 cups flour
4 tsp baking powder
1 tsp salt
½ cup butter
1 cup milk
1 cup chopped pecans
Preheat oven to 425 degrees
Cream butter, sugar and cinnamon and set aside.
In a large bowl whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse meal.
Stir in the milk.
Turn this very soft dough onto a floured counter and knead ten times.
With a rolling pin flatten dough into a 9 inch square.
Spread the cinnamon mixture over entire area.
Pinch to seal the seam.
Cut into 1" pieces and place on a greased baking sheet.
Bake in centre of the oven for 15 - 18 minutes - until golden.
Serve warm.
Recipe #159: Spelt Bread
1½ pound loaf
4 cups of spelt flour
2 tablespoons of butter
1½ teaspoon bread machine yeast
¾ teaspoon sea salt
1½ cups apple juice—warmed
Add ingredients to bread machine and let the machine do the rest.
Use standard bread settings.
Dough will start out rather sloppy but will firm up in a few minutes.
4 cups of spelt flour
2 tablespoons of butter
1½ teaspoon bread machine yeast
¾ teaspoon sea salt
1½ cups apple juice—warmed
Add ingredients to bread machine and let the machine do the rest.
Use standard bread settings.
Dough will start out rather sloppy but will firm up in a few minutes.
Recipe #158: Whole Wheat Bread
1 cup whole wheat flour
2 cups all purpose flour
½ tsp sea salt or 3/4 tsp table salt
1 tbsp lecithin
1 tbsp gluten flour
1 tsp yeast
3/4 cup water
½ cup milk
3 tbsp honey
1 tsp butter (optional)
Mix dry ingredients in bowl.
Mix wet ingredients in measuring cup.
Add dry ingredients to bread maker bucket.
Pour wet ingredients into bread maker bucket.
Add butter.
Place bucket into bread maker.
Plug in and press start.
2 cups all purpose flour
½ tsp sea salt or 3/4 tsp table salt
1 tbsp lecithin
1 tbsp gluten flour
1 tsp yeast
3/4 cup water
½ cup milk
3 tbsp honey
1 tsp butter (optional)
Mix dry ingredients in bowl.
Mix wet ingredients in measuring cup.
Add dry ingredients to bread maker bucket.
Pour wet ingredients into bread maker bucket.
Add butter.
Place bucket into bread maker.
Plug in and press start.
Tuesday, March 20, 2018
Recipe #157: Orange Pumpkin Bread
1 loaf
1 cup all purpose flour
¾ cup whole wheat flour
2 teaspoon baking powder
1 ¼ cup brown sugar
1 or 2 eggs
¼ cup orange juice
1 ½ teaspoon cinnamon
½ teaspoon each salt, baking soda & fresh ground nutmeg
2 Tbsp vegetable oil
¼ teaspoon ground cloves or allspice
1 cup pureed pumpkin
2 teaspoon grated orange zest
3/4 teaspoon roasted pumpkin seeds
Preheat oven to 350 degrees.
Place flours, baking powder, baking soda and salt in a bowl and stir until well mixed.
Combine cinnamon, nutmeg and cloves in a bowl. Transfer 1 teaspoon of spices to another bowl and add 2 tablespoon brown sugar. Set aside for the topping.
Place remaining spices and brown sugar in a bowl; add eggs and beat until smooth. Stir in pureed pumpkin, oil, orange juice and orange zest. Stir flour mixture into pumpkin mixture.
Spoon batter into a 9 x 5 inch oiled loaf pan. Sprinkle top with pumpkin seeds, then with reserved spiced sugar mixture.
Bake on middle rack in oven for 50-55 minutes or until toothpick inserted in centre comes out clean.
Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.
1 cup all purpose flour
¾ cup whole wheat flour
2 teaspoon baking powder
1 ¼ cup brown sugar
1 or 2 eggs
¼ cup orange juice
1 ½ teaspoon cinnamon
½ teaspoon each salt, baking soda & fresh ground nutmeg
2 Tbsp vegetable oil
¼ teaspoon ground cloves or allspice
1 cup pureed pumpkin
2 teaspoon grated orange zest
3/4 teaspoon roasted pumpkin seeds
Preheat oven to 350 degrees.
Place flours, baking powder, baking soda and salt in a bowl and stir until well mixed.
Combine cinnamon, nutmeg and cloves in a bowl. Transfer 1 teaspoon of spices to another bowl and add 2 tablespoon brown sugar. Set aside for the topping.
Place remaining spices and brown sugar in a bowl; add eggs and beat until smooth. Stir in pureed pumpkin, oil, orange juice and orange zest. Stir flour mixture into pumpkin mixture.
Spoon batter into a 9 x 5 inch oiled loaf pan. Sprinkle top with pumpkin seeds, then with reserved spiced sugar mixture.
Bake on middle rack in oven for 50-55 minutes or until toothpick inserted in centre comes out clean.
Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.
Recipe #156: Naam (Bread of Love)
Makes one loaf
1 ¾ cup warm water
1 tablespoon gluten
1 teaspoon apple cider vinegar
1 teaspoon salt
2 tablespoon butter
1 tablespoon honey
1 tablespoon pumpkin seeds
2 tablespoon sunflower seeds
2 tablespoon sesame seeds
3 tablespoon millet seeds
4 tablespoon large oat flakes
1 teaspoon poppy seeds
3 ½ cups whole wheat flour
2 teaspoon bread machine yeast
Mix well in a bowl, then transfer to the bread making machine.
This recipe is based on the Naam (Bread of Love) recipe from the Naam restaurant on 4th Avenue in the 1960's, the first vegetarian restaurant in Vancouver, BC.
1 ¾ cup warm water
1 tablespoon gluten
1 teaspoon apple cider vinegar
1 teaspoon salt
2 tablespoon butter
1 tablespoon honey
1 tablespoon pumpkin seeds
2 tablespoon sunflower seeds
2 tablespoon sesame seeds
3 tablespoon millet seeds
4 tablespoon large oat flakes
1 teaspoon poppy seeds
3 ½ cups whole wheat flour
2 teaspoon bread machine yeast
Mix well in a bowl, then transfer to the bread making machine.
This recipe is based on the Naam (Bread of Love) recipe from the Naam restaurant on 4th Avenue in the 1960's, the first vegetarian restaurant in Vancouver, BC.
Recipe #155: Malt Loaf
Makes 2 one-pound loafs
1 cup sultanas
1 cup raisins
3 ounces butter
1 ¼ cups water
2 cups self-raising flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups dark brown sugar
2 large eggs, beaten
2 tablespoons malt extract or 4 tablespoons malt syrup
Preheat oven to 350 degrees. Grease and flour 2 one pound loaf tins, or use non-stick baking pans.
Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for five minutes. Allow to cool a little.
Beat the eggs, then add the malt extract/syrup and beat well together.
In a large mixing bowl, sift the flour, baking soda and salt together. Stir in the sugar.
Pour in the warm raisin mixture and add the beaten eggs and malt. Mix well.
Pour the batter into the prepared loaf tins and bake for 30 minutes, then rotate the tins, lower the heat to 300 degrees, and continue to bake for a further 30 minutes, or until a match stick comes out clean.
Allow to cool in the tin for a few minutes then turn onto a cooling rack.
Eat warm with plenty of butter.
1 cup sultanas
1 cup raisins
3 ounces butter
1 ¼ cups water
2 cups self-raising flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups dark brown sugar
2 large eggs, beaten
2 tablespoons malt extract or 4 tablespoons malt syrup
Preheat oven to 350 degrees. Grease and flour 2 one pound loaf tins, or use non-stick baking pans.
Put the sultanas, raisins, butter and water together into a large saucepan. Bring to the boil and simmer for five minutes. Allow to cool a little.
Beat the eggs, then add the malt extract/syrup and beat well together.
In a large mixing bowl, sift the flour, baking soda and salt together. Stir in the sugar.
Pour in the warm raisin mixture and add the beaten eggs and malt. Mix well.
Pour the batter into the prepared loaf tins and bake for 30 minutes, then rotate the tins, lower the heat to 300 degrees, and continue to bake for a further 30 minutes, or until a match stick comes out clean.
Allow to cool in the tin for a few minutes then turn onto a cooling rack.
Eat warm with plenty of butter.
Recipe #154: Lovely Loaf
Mix the wet and the dry and ... ? Good luck!
*
Dry:
2 1/2 cups ww flour
1/4 cup gluten flour
3/4 cup quick oats
1 tsp bm yeast
1/2 tsp sea salt
Wet:
1/2 cup apple juice
3/4 cup water
2 tbsp honey
3 tbsp orange juice concentrate
*
Dry:
2 1/2 cups ww flour
1/4 cup gluten flour
3/4 cup quick oats
1 tsp bm yeast
1/2 tsp sea salt
Wet:
1/2 cup apple juice
3/4 cup water
2 tbsp honey
3 tbsp orange juice concentrate
Recipe #153: Irish Raisin Bread
3 cups all purpose flour
1/2 cup white sugar
1 heaping teaspoon of baking soda
1 cup raisins
1 beaten egg
1/2 cup butter
Approx 1-1/2 cup buttermilk
Cream sugar and butter.
Add the egg and floured raisins.
Add mixture of flour, baking soda and baking powder alternatively with the buttermilk (the mixture should be sticky but not runny like cake batter).
Bake in greased loaf pan at 350 degrees for 15 minutes, then at 325 degrees for 45 minutes, or until a toothpick comes out clean.
1/2 cup white sugar
1 heaping teaspoon of baking soda
1 cup raisins
1 beaten egg
1/2 cup butter
Approx 1-1/2 cup buttermilk
Cream sugar and butter.
Add the egg and floured raisins.
Add mixture of flour, baking soda and baking powder alternatively with the buttermilk (the mixture should be sticky but not runny like cake batter).
Bake in greased loaf pan at 350 degrees for 15 minutes, then at 325 degrees for 45 minutes, or until a toothpick comes out clean.
Recipe #152: The Grant Loaf
2 loaves
2 lb - 8 cups (.91 kg) wholewheat flour
1.5 tsps sea salt
26 - 28 fl oz.cups (.8 l) warm water (100F/38C)
2 tsps dry yeast
2 tsps honey, Barbados sugar or black molasses
Mix salt with the flour
Place 3 tbsp of the water in a warm cup, sprinkle the dried yeast on top and leave for two minutes.
Add honey, molasses or sugar; stir and leave for 10 - 15 minutes, by which time it should be a thick creamy froth.
Make a well in the centre of the flour and pour in the yeast mixture and the rest of the water.
Mix well - by hand is best - working from the sides to the centre, until the dough feels elastic and leaves the sides of the bowl clean. flours tend to vary in how much water they take up - the dough should be slippery. Adjust as necessary.
Divide the dough into two 2 pint size bread tins which have been warmed and buttered.
Put the tins in a warm draught free place for about 20 minutes or until the dough is within 1/2 inch of the top of the tins.
Bake in a fairly hot oven - 400F for 35 to 40 minutes. If the loaf sounds hollow when the top is knocked, it is done.
THE GORDON GRANT LOAF variation:
Substitute 1/2 cup medium cut oatmeal for 1/2 cup flour. The oatmeal enhances the lovely nutty flavour of the bread and increases its moisture keeping quality.
Before baking, sprinkle the loaves with sesame seeds thickly on top and press them down gently to make them adhere.
2 lb - 8 cups (.91 kg) wholewheat flour
1.5 tsps sea salt
26 - 28 fl oz.cups (.8 l) warm water (100F/38C)
2 tsps dry yeast
2 tsps honey, Barbados sugar or black molasses
Mix salt with the flour
Place 3 tbsp of the water in a warm cup, sprinkle the dried yeast on top and leave for two minutes.
Add honey, molasses or sugar; stir and leave for 10 - 15 minutes, by which time it should be a thick creamy froth.
Make a well in the centre of the flour and pour in the yeast mixture and the rest of the water.
Mix well - by hand is best - working from the sides to the centre, until the dough feels elastic and leaves the sides of the bowl clean. flours tend to vary in how much water they take up - the dough should be slippery. Adjust as necessary.
Divide the dough into two 2 pint size bread tins which have been warmed and buttered.
Put the tins in a warm draught free place for about 20 minutes or until the dough is within 1/2 inch of the top of the tins.
Bake in a fairly hot oven - 400F for 35 to 40 minutes. If the loaf sounds hollow when the top is knocked, it is done.
THE GORDON GRANT LOAF variation:
Substitute 1/2 cup medium cut oatmeal for 1/2 cup flour. The oatmeal enhances the lovely nutty flavour of the bread and increases its moisture keeping quality.
Before baking, sprinkle the loaves with sesame seeds thickly on top and press them down gently to make them adhere.
Recipe #151: Dark & Yummy Whole Wheat Bread
3 cup whole wheat flour
3 tbsp gluten flour
1 tbsp lecithin
1 tsp yeast
½ tsp sea salt or 3/4 tsp table salt
1 ½ cup water
2 tbsp honey
1 tbsp black strap molasses
1 tsp apple cider vinegar
Mix dry ingredients in bowl.
Mix wet ingredients in 2 cup measuring cup.
Place dry ingredients into bread maker bucket.
Place bucket into bread maker and press start.
Slowly pour the wet ingredients over flour mixture to assure even mixing.
3 tbsp gluten flour
1 tbsp lecithin
1 tsp yeast
½ tsp sea salt or 3/4 tsp table salt
1 ½ cup water
2 tbsp honey
1 tbsp black strap molasses
1 tsp apple cider vinegar
Mix dry ingredients in bowl.
Mix wet ingredients in 2 cup measuring cup.
Place dry ingredients into bread maker bucket.
Place bucket into bread maker and press start.
Slowly pour the wet ingredients over flour mixture to assure even mixing.
Recipe #150: Banana Bread
1/6 pound of butter @ room temperature
2/3 cup sugar
2 eggs @ room temperature
3 very ripe bananas
1/3 cup water
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup bran flakes, crushed but not pulverized. Place in a bowl and use the butt end of a water glass to crush them.
Preheat the oven to 350 degrees.
Cream butter and sugar together until smooth. Stir in eggs until well blended, i.e. like a smooth sauce.
Add bananas and water and beat for 30 seconds with an electric beater.
Add remaining dry ingredients, stirring until everything is just moistened and firm but not stiff. If necessary, adjust with either more flour or water.
Pour into greased 8" loaf pan and place in the centre of the oven.
Bake for about 1-½ hours. Expect it to be fairly dark. To test for doneness you need a toothpick to come out clean.
Cool for 5 minutes, loosen from the sides of the pan and remove to cooling rack.
Cool completely before slicing.
2/3 cup sugar
2 eggs @ room temperature
3 very ripe bananas
1/3 cup water
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup bran flakes, crushed but not pulverized. Place in a bowl and use the butt end of a water glass to crush them.
Preheat the oven to 350 degrees.
Cream butter and sugar together until smooth. Stir in eggs until well blended, i.e. like a smooth sauce.
Add bananas and water and beat for 30 seconds with an electric beater.
Add remaining dry ingredients, stirring until everything is just moistened and firm but not stiff. If necessary, adjust with either more flour or water.
Pour into greased 8" loaf pan and place in the centre of the oven.
Bake for about 1-½ hours. Expect it to be fairly dark. To test for doneness you need a toothpick to come out clean.
Cool for 5 minutes, loosen from the sides of the pan and remove to cooling rack.
Cool completely before slicing.
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