Category Archives: Cookies/Cakes/Pies/Desserts

Simnel Cake

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simnel_cake

It’s as easy as ABC…

A. Grease and line a 9-inch cake tin. Sieve flour, salt, spice and cinnamon. Halve cherries and chop peel. Cream butter and sugar until pale and creamy, add lemon rind. Gradually beat in eggs. Add 3 tablespoons of flour towards end to prevent mixture curdling. Fold in remaining flour, fruit and enough milk to make a soft dropping consistency. Spoon half mixture into tin and spread evenly.

B. Make almond paste usual way (see Quick Tip below). Roll one half of paste to a 9-inch circle. Place on top of mixture in tin. Wrap remainder of paste in foil. Spoon in remaining mixture and hollow out centre slightly. Bake in an moderate oven for 30 minutes then in a very moderate oven for 2 1/2 hours. Cool in tin for 15 minutes. Turn out on to a wire tray. Remove paper.

C. Brush centre and edge of cake with apricot jam. Roll remaining almond paste into strips and plait; place around edge of cake and in the centre. Decorate with coloured eggs.

QUICK TIP
To make almond paste combine 10 oz. ground almonds with 10 oz. castor sugar, then mix to a stiff paste with juice of half a lemon and one large egg.

© The Hamlyn Publishing Group LTD

Cherry Cake

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cherry_cake

It’s as easy as ABC…

A. Grease a 7-inch cake tin and line with greased greaseproof paper. Rinse cherries (see Quick Tip below). Cut each cherry in half. Sieve the flours and salt together twice then toss the cherries in a little of the flour. Cream butter, sugar and lemon rind together until the mixture is pale and creamy. Add beaten egg a little at a time, beating well after each addition and keeping the mixture stiff. Add a tablespoon of flour with last amount of egg. Fold in flour, cherries and ground almonds adding a little milk to make a fairly stiff dropping consistency; then stiff consistency will help cherries remain suspended evenly in cake while it is baking.

B. Turn mixture into prepared tin and bake in a moderate oven for about 1 hour and 20 minutes, or until a skewer inserted in centre of cake comes out clean.

C. Leave cake to cool in tin for 5 minutes then turn it out to a wire tray to finish cooling; remove paper. When cold, wrap in foil or store in an airtight tin.

Quick Tip
To remove the syrup from glacé cherries before using, put into a sieve and rinse under running water. Drain well and dry very throughly on absorbent kitchen paper.

© The Hamlyn Publishing Group LTD

Chocolate Mousse

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chocolate_mousse

Preparation time: 10 min.
Chilling time: 3 hrs. or overnight

This is probably one of the richest and smoothest chocolate mousses you will ever taste. It is also the easiest to make.

For 4 servings you will need:

6 oz. semi-sweet chocolate squares or bits
3 Tbsp. orange juice
2 Tbsp. Kahlua or other coffee liqueur
2 egg yolks
2 eggs
1 tsp. vanilla extract
1/4 cup sugar
1 cup whipping cream
Chocolate-covered cookies for garnish

Preparation:

1. Combine the chocolate, orange juice and Kahlua in the top of a double boiler. Place over hot water and simmer until the chocolate melts. Set aside to cool.

2. Place the egg yolks and eggs in a blender container. Add the vanilla and sugar. Blend for 2min. at medium high speed.

3. Pour in the cream and blend for another 30 seconds.

4. Add the melted and cooled chocolate. Blend until smooth.

5. Pour into a bowl or individual serving cups. Cover and refrigerate for 3 hrs. or overnight. Garnish with chocolate-covered cookies and serve.

For 8 servings: Double the ingredients.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Spicy Muffnuts

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spicy_MUFFNUTS
Preparation time: 25 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

These little puffs taste like cake doughnuts but are as easy to make as a batch of muffins. After baking, you roll them in melted butter and then in a mixture of sugar and cinnamon.

For 12 muffnuts you will need:

1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. each ground coriander and ground allspice, optional
1/2 cup sugar
1/3 cup vegetable shortening
1 egg, slightly beaten
3/4 cup milk
1/4 cup butter or margarine
1/4 cup sugar
1/2 tsp. cinnamon

Tips: For variations, you can add 1/2 cup chopped nuts, raisins, dates or chocolate chips to the batter before filling muffin tins.

Preparation:

1. In large mixing bowl, stir together flour, baking powder, salt, nutmeg, coriander and allspice, if used, and the 1/2 cup sugar.

2. Cut in shortening until mixture is coarsely crumbly. Beat egg and milk. Pour over dry ingredients. Stir just until flour is moistened.

3. Fill greased muffin pans 1/2 to 2/3 full. Bake at 375°F for 25 to 30 min. or until lightly browned.

4. Meanwhile, melt 1/4 cup butter and place in small dish. Mix sugar and cinnamon.

5. Roll hot muffins in butter and then immediately serve in cinnamon-sugar. Serve hot.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Mixed Fruit Flan

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mixed_fruit_flan

Cooking time: 20-25 mins.
Preparation time: 25 mins.
Main cooking utensils: 7- to 8-in. fluted flan ring and baking sheet, or pie pan, saucepan
Oven temperature: 425°F.
Oven position: center

For 6 servings you need:
Economical short crust:
1 cup all-purpose flour
1/2 cup cornstarch
6 tablespoons butter
1 teaspoon sugar
1 egg yolk, cold water

Filling:
1/2 cup sugar
1 1/4 cups water
1-1 1/2 lb. fruit*
1/2 cup blanched almonds

Glaze:
1 1/2 cups plum juice
2 teaspoons lemon juice
red food coloring
1 envelope gelatin
1 tablespoon cold water

* Use 2 kinds of plums or apricots and cherries

1. Sift flour and cornstarch together.

2. Rub in butter,add sugar, and mix to a soft dough with egg yolk and water.

3. Roll out and line the flan ring or pie pan

4. Bake blind for 15-20 minutes (see card 9)

5. Lift off flan ring if used, return pie shell to oven for a few minutes to brown.

6. Put sugar and water into a pan, stir until sugar dissolves.

7. Add fruit, cook gently until tender but unbroken, lift from syrup, cool.

8. Put well drained fruit and almonds in pie shell.

9. Strain and measure 1 1/4 cups of the juice, put in pan with lemon juice add few drops food coloring to give attractive color.

10. Soften gelatin in a little cold water, then dissolve in the hot juice. Cool.

11. When starting to set, spoon over the fruit.

TO SERVE: Cold with cream.

TO VARY: Glaze with apricot jam.

Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Gooseberry Flan

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gooseberry_flan

Cooking time: 20-25 mins
Preparation time: 25 mins
Main cooking utensils: 7- to 8-in. fluted flan ring and baking sheet, or pie pan
Oven temperature: 425°F.
Oven position: center

For 6 servings you need:
Sweet short crust:
6 tablespoons butter or margarine
2 tablespoons sugar
1 1/2 cups all purpose flour
1 egg yolk
cold water

Filling:
fresh gooseberries or fruit as Card 11, with glaze or can fruit pie filling

1. Cream the butter and sugar until really soft and light.

2. Add the flour and work together with a spatula.

3. Stir in the egg yolk and sufficient water to make a rolling consistency

4. Roll out on a lightly floured board

5. Fit into the ring or pan. The easiest way to do this is to support the dough over the rolling pin. Press dough down firmly.

6. To trim the edge, cut away surplus dough with a knife or roll the rolling pin over the top, which automatically cuts away the extra without stretching or pulling the crust.

7. Put crusts of bread or dried beans on greased wax paper to prevent bottom from rising. Remove after 15-20 minus, at the same time lifting off the flan ring, if used, to encourage browning. Bake for time and temperature given until crisp and golden brown. Follow directions on Card 11 for filling.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967

Cocoa Brownies

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cocoa_brownies

Preparation time: about 15 min.
Baking time: 30 min.
Oven temperature: 350°F

Brownies, everybody’s favorite, should be prepared in big batches. These brownies are moist, studded with walnuts, require no frosting, and are quick to stir up.

For 60 brownies you will need:

1 cup shortening, butter or margarine
2 cups sugar
1 cup cocoa
4 eggs
1/2 tsp. baking powder
1/8 tsp. salt
1 cup luke warm water
2 cups all purpose flour
1 cup chopped walnuts

Preparation:

1. Cream shortening, butter or margarine with sugar until well blended.

2. Add the cocoa and mix until smooth.

3. Add eggs and mix until fluffy.

4. Stir in baking powder and salt.

5. Add water alternately with flour and whip until fluffy.

6. Fold in nuts.

7. Turn into a greased, waxed paper-lined jelly roll pan, 15 1/2-by-10 1/2-by-1-inch.

8. Bake at 350°F for 30 min. or until brownies feel firm when touched on top.

9. Cut into 1 1/2 inch squares.

Tips: These moist brownies keep very well when wrapped and stored in the freezer, refrigerator or in an airtight tin.

© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Ice-Cream Bombe Jubilee

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ice_cream_bombe_jubilee

1 qt slightly soft peach ice cream
1 qt vanilla ice cream
1 (7-inch) bakers’ sponge-cake layer
1 cup heavy cream, whipped

Cherries Jubilee
1 can (1 lb, 14 oz) pitted Bing cherries
1/2 cup sugar
1 teaspoon cornstarch
1/4 cup brandy

1. Place 6-cup decorative mold in freezer – about 1 hour. Line inside with plastic wrap, leaving an overhang.

2. With back of large spoon, press peach ice cream around inside of mold to make a shell. Freeze – about 1 hour.

3. Press vanilla ice cream firmly into center. Freeze, covered, at least 3 hours.

4. To unmold: Grasp plastic wrap; lift out mold. Invert on cake layer, placed on sheet of foil. Wrap in foil; freeze until serving.

5. Place bombe on chilled serving plate. Decorate top and sides with whipped-cream rosettes (whipped cream put through pastry bag with rosette tip). Let stand at room temperature 5 minutes to soften slightly.

6. Make Cherries Jubilee: Drain cherries, reserving 1 cup syrup. In small saucepan, combine sugar and cornstarch; mix well. Stir in reserved syrup. Bring just to boiling. stirring constantly. Reduce heat; simmer 1 minute, until slightly thickened. Add cherries; reheat gently. Turn into metal bowl.

7. Heat brandy, over very low heat, just until vapor rises. Pour brandy over cherries; ignite. Serving flaming over bombe. Serves 10.

For an unforgettable and spectacular birthday dessert, try this cake and ice-cream concoction, served with cherries jubilee.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Apple Filling/Apple Crisp

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apple_pie_filling

Apple Filling

2 1/2 cups granulated sugar
2 cups packed light brown sugar
1 cup cornstarch
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1/2 quarts water
2 tablespoons lemon juice
6 quarts thinly sliced pared tart apples (about 7 1/4 pounds)
6 Quart jars

Mix sugars, cornstarch, salt, cinnamon and nutmeg in 4-quart Dutch oven; stir in water. Heat to boiling, stirring frequently; reduce heat. Cook stirring constantly, until thickened and bubbly, about 5 minutes. Stir in juice.

Pack hot jars 1/2 full with apple slices. Pour on enough hot syrup to cover slices; remove air bubbles with rubber scraper. Continue packing jars 1/3 at a time with apple slices and syrup. When filled within 1 inch of tops, seal. Process in boiling water bat 20 minutes. 6 Quarts.

Apple Crisp

1 quart Apple Filling (above)
3/4 cup oats
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter of margarine softened

Heat oven to 375°. Spread Apple Filling in greased baking dish. 8x8x2 inches. Mix remaining ingredients; sprinkle on filling. Bake 35 minutes. 6 servings.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chip ‘N Granola Bars

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chip-N-granola

1/3 cup shortening
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) semisweet chocolate chips
1 cup granola (any flavor)

Heat oven to 375°. Grease baking pan, 13 x 9 x 2 inches. Mix shortening, butter, sugars, egg and vanilla thoroughly. Stir in remaining ingredients. Spread dough in pan. Bake until light brown, 20 to 25 minutes. Cut into 3 x 1 1/2 inch bars. 2 Dozen Bars.

* If using self-rising flour, omit baking soda and salt.

Chip ‘n Nut Bars: Substitute 1 package (4 ounces) shelled sunflower nuts for the granola.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.