Cookies and Cakes and Pies . . . oh my!

   

I had baked a delicious spiced apple and pear cake today to share with you, but the day got away from me and before I knew it, it was too dark to take photographs.   I like taking my food photographs in natural light if I can, which means I will have to wait until tomorrow.  In the meantime I am moving a few scrummy bits over from my other blog.  I think it would be nice to have all my recipes in one place.  The photography on these is not that great as it was eons ago and I was not that practiced at using my camera or taking photos!  They're all good solid recipes however.  There isn't a clanger in the bunch!  Tasty tasty!  I'll be back tomorrow with the apple cake!

  

*Cinnamon Oatmeal Cookies*
Makes about 36
Printable Recipe

Oh my but these are delicious fresh out of the oven with a tall glass of cold milk.  Each bite brings you the sweet crunch on the outside with the chewiness of the inside, and full oaty flavour.  I think these are fast becoming my favourite.

1/2 cup butter, softened
1 1/4 cup sugar
1 large egg
1 TBS molasses
1 tsp vanilla
1 1/2 cups flour
1 1/4 cup old fashioned rolled oats, (Do NOT use instant)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup demerara sugar (to roll the cookies in)

Pre-heat the oven to 180*C/350*F.  Line two baking sheets with baking parchment.  Set aside.

Cream the softened butter together with the sugar, until light and cream.  Beat in the egg, molasses and vanilla.  Whisk together the flour, baking powder, baking soda, salt and cinnamon.  Stir this into the creamed mixture, blending in well.  Stir in the oats.  Put the demerara sugar into a bowl.

Roll bits of the dough into walnut sized pieces and then roll each ball in the demerara sugar to coat.  Place on the baking sheets, leaving about 2 inches between.   Bake, one tray at a time, placing them on the centre rack of the oven, for 10 to 12 minutes, or until lightly browned.  Remove to a wire rack to cool.  Repeat until all the dough has been used up.  Store in an airtight container.


 

*Chocolate Chip Cake*
Makes one 8 inch square cake
Printable Recipe

This is a tasty amd moist white cake, just stogged full of delicious milk chocolate chips.  If you are feeling really indulgent you can replace the chocolate chips with the same amount of good quality milk chocolate cut into bits. My favourite it Green and blacks.  The icing does call for raw egg yolk, so if you are making this cake for the elderly or the very young, I would replace it with a plain vanilla buttercream icing.

for the Cake:
1/2 cup butter, softened
3/4 cup sugar
2 cups flour
3 tsp baking powder
1 tsp vanilla
3 egg whites, beaten stiff along with 1/4 cup sugar
3/4 cup milk
3 ounces milk chocolate chips (Or an equivalent amount of good quality milk chocolate,
such as Green and Black's, chopped into small bits) (Remove 1 TBS of the flour before mixing it with the
baking powder and stir this into the chocolate chips so that they don't sink when baking)
for the Icing:
1/2 cup butter, softened
1 1/2 cup icing sugar
3 egg yolks
1 tsp vanilla

Pre-heat the oven to 180*C/350*F.  Grease an 8 inch square pan and then line it with parchment paper.  Grease again and then set it aside.

Cream the butter and sugar together until light and fluffy.  Whisk together the dry ingredients.  Add them to the creamed mixture, alternately, beginning and ending with the dry.  Carefully fold in the beaten egg whites.  Fold in the chocolate chips, along with any flour residue.  Spread the batter into the prepared pan and then bake for 30 to 35 minutes, or until the centre springs back when lightly touched and a toothpick inserted in the centre comes out clean.  Be careful not to overbake it.  Let sit in the pan for about 10 minutes before removing it completely to a wire rack to cool  before icing.

To make the icing, cream the butter until light.  Beat in the remaining ingredients, beating until light and fluffy.  Spread on top of the cooled cake.


 

*Gingerbread Pudding Cake*
Serves 12, but can be successfully halved
Printable Recipe

I just love pudding cakes, and this one is a spicy delight!  Serve warm with ice cream for a realy tasty treat!

2 1/2 cups flour
1 1/2 tsp baking soda
2 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/4 tsp ground cardamom
1/2 cup butter, softened
1/2 cup sugar
1 large egg, beaten
1 cup molasses
(mild and in the uk you can use 1/4 cup dark treacle mixed with 1/4 cup golden syrup)
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted

Pre-heat the oven to 180*C/350*F.  Whisk the flour, baking soda, ginger, cinnamon, salt, allspice, nutmeg and cardamom together in a bowl.  Set aside.

Cream the butter and sugar together until creamy.  Beat in the egg.  Mix the molasses and water together and then beaet that into the creamed butter, alternately with the flour mixture, beating only until blended.  Do not over beat.  Pour batter into an ungreased 13 by 9 inch baking pan. Sprinkle the brown sugar evenly over top.  Stir together the hot water and melted butter and carefully pour this over top of the batter.  Do not stur.  Bake for 40 to 55 minutes, or until the gingerbread looks all cracked on top and a toothpick inserted into the centre comes out clean.

Serve warm with some ice cream.  Delicious!!


 

*One Bowl Chocolate Cake*
Makes 2 9-inch layers
Printable Recipe

This is a rich and moist chocolate cake which goes together in a jiffy, all in one bowl.  Frost as desired with your favourite frosting.

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 2ggs
1 cup whole milk
1/2 cup sunflower oil
2 tsp vanilla extract
1 cup boiling water

Pre-heat the oven to 180*C/350*F.  Grease and flour two nine-inch round cake tins.  Set aside.

Place all the cake ingredients,except for the boiling water into a large bowl.  Beat for 2 minutes on the medium speed of an electric mixer.  Stir in the boiling water and divide the batter amongst the prepared cake tins.  The batter will be thin.  Don't worry, this is normal.

Bake for 30 to 35 minutes.   The cake is done when a toothpick inserted in the centre comes out clean.  Cool in the pans for 10 minutes before removing to wire racks to finish cooling.

Frost and decorate as desired.



 


 *Strawberry Toffee Tart*
Serves 6
Printable Recipe

A crispy, buttery and oaty crust covered with a tangy cream and a plethora of sliced strawberries, this is truly moreish. A final drizzle of toffee sauce is it's crowning glory. Easy, quick and pleasing on all levels this is a true winner!

170g of hobnob biscuits (a buttery oatmeal cookie)
(Scant two cups of crumbs)

85g (1/3 cup) butter

400g of ripe strawberries (scant 3 cups)

385ml of double cream ( 1 2/3 cup)
5 soft toffees (such as Werther's original soft toffees)
200g tub of Greek Yoghurt (1 2/3 cup)
icing sugar for dusting



Line an 8 inch tart tin with baking parchment. Crush the biscuits to fine crumbs either in your food processor, blender or by bashing them in a plastic bag with a rolling pin. Tip them into a bowl and mix together with the melted butter. Press this mixture evenly in the base of the tart tin. Place in the refrigerator for 30 minutes or so until it feels firm. Once firm, remove the biscuit base from the tin and carefully slide it onto a flat serving plate.

Slice the strawberries and set aside.

Take 2 TBS of the cream and put it into a small bowl. Whip the rest of the cream until it holds soft peaks. Fold in the yoghurt and then spoon this mixture over the top of the biscuit base and cover with the sliced strawberries.

Add the toffees to the cream and place in the microwave. Cook on medium heat for 30 seconds to 1 minute. Stir until they form a sauce. Drizzle this sauce over the berries. Dust with icing sugar just before serving.


 

*Sticky Topped Gingerbread*
Makes one 8 inch square cake
Printable Recipe

I am a gingerbread connoisseur. I have tried many recipes through the years and this is the ultimate version that I have come up with. Dark, spicy and moist with a lovely and stickily decadent topping, this version wins on all counts!

1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 1/2 tsp ground ginger
2 tsp unsweetened Dutch process cocoa powder
2 large eggs, at room temperature
1/2 cup firmly packed soft dark brown sugar
1/2 cup sour milk
(or buttermilk)
1/2 cup dark molasses
1/2 cup slightly salted butter, melted and cooled
For the Topping:
3 TBS butter
1/3 cup firmly packed dark brown sugar
2 TBS double cream (heavy or whipping)

Pre-heat the oven to 180*C/350*F. Lightly grease and flour an 8 inch square baking dish, tipping out any excess flour. Set aside.

Whisk the flour, soda, salt, cinnamon, cloves, cocoa and ground ginger together in a medium sized bowl. Set aside.

Beat the eggs in a large bowl until foamy. Beat in the brown sugar, beating it until the mixture is smooth and lump free. Beat in the sour milk (or buttermilk), molasses and melted butter. Beat until well blended, scraping down the sides of the bowl as necessary. Fold in the flour mixture, mixing it in only until just blended in and no dry mixture remains. Scrape the batter into the prepared pan. Give the pan a gentle smack down on the counter a couple of times to release any air bubbles and then bang it into the oven and bake for 30 to 40 minutes, until the top springs back when lightly touched and the edges have pulled away a bit from the sides. Transfer to a rack to cook for several minutes while you make the topping.

Pre-heat the grill or broiler of your oven.

Place all the topping ingredients in a small saucepan. Heart over medium heat, stirring constantly until the mixture bubbles and thickens. Remove from the heat.

Take a fork and poke a few holes here and there across the top of your gingerbread. Pour the hot topping mixture evenly over top of the warm gingerbread, allowing it to seep down the sides. Place under the grill and broil until the topping is bubbling, about 40 seconds or so. (watch carefully so it doesn't burn!) Remove from the broiler.

Serve warm with sweetened whipped cream if desired.





*Baked Apples with Mincemeat and Cream*
Serves 4
Printable Recipe

I love baked apples. They are so easy to do and always taste so good when they are done. For a little something extra special try baking them stuffed with mincemeat. These are truly delicious!


1 medium bottle of sparkling apple cider or apple juice (about 3 1/2 cups)
2 dessert spoons of cranberry jelly
2 TBS unsalted butter
4 large baking apples (I used Blenheim Orange Suffolk)
4 dessert spoons of mincemeat
a small handful of chopped and toasted walnuts
a small handful of dried tart cherries
1 TBS chopped crystalized ginger
250 ml container of double cream for serving (about 1 1/4 cup)

Pre-heat the oven to 200*C/400*F/gas mark 6. Lightly butter a baking dish and set aside.

Put the apple cider, cranberry jelly and butter into a large skillet and bring to a boil. Boil until it is reduced to about 1 1/4 cups. This should take about 12 to 15 minutes.

In the meantime, cut a cone shaped piece from the stem end of each apple, about 2 inches wide at the tip and 1 inch deep. Using a melon baller, remove the core, leaving the apple intact at the bottom. Take a sharp knife and cut a slight slit around the middle of each apple, about halfway up. Try not to cut in too deeply. This will help to prevent the apple from exploding in the oven and help it to keep it's shape.

Mix the mincemeat, walnuts, cherries and ginger together in a bowl. Spoon this mixture into the apples, filling and mounding it up in the centre.

Arrange the apples in the baking dish and then spoon the cider over and around them. Bake for about 45 minutes, until the apples are tender. Serve warm in shallow bowls with a spoonful of cream or two drizzled over each.

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Marmalade Pudding with a Grand Marnier Custard

   

  

There is something just so wonderfully warm  and comforting about a steamed pudding (dessert).  They are so homey, just like a warm hug from a much beloved Gran.

I don't know what it is about them . . . stodgy, yes . . . filling, yes . . . simple, yes . . . there is nothing complicated or fancy about them, but somehow they always come across really well.  They are a bit like the country cousin at a city ball . . . you can't help but really warm to them and want to spend time with them, even though there are much fancier puds to be had.    

Somehow I ended up with an outrageous amount of marmalade in my larder.  The Toddster LOVES marmalade on his toast.  I like it too, but not as much as he does.  If I see it on offer I will pick up a jar.  I have yet to make my own, but perhaps this winter I will give it a go.  We'll see.  

Sooooo  . . . anyways, I have ended up with something like 4 jars of it and so I thought I would use some of it up today to make the Toddster one of his favourite puddings . . . Marmalade Pudding.  

It's very old school dinnerish really, but he has very fond memories of his old school dinners, and I confess to having a certain fondness to the pudding side of things myself.  

Served warm, cut into wedges, and embellished with lashings of a deliciously rich custard flavoured lightly with Grand Marnier, it went down a real treat for both of us.  I cut the recipe in half and made a smaller portion as I don't have a 3 pint pudding basin and it turned out beautifully.  

It's nice to know that you can cut things down and they will still work fine.  But if you are game, do make the larger one as  this freezes beautifully, cut into individual portions and wrapped for the freezer.  That way you can always have a tasty pudding at the ready.  

   

*Marmalade Pudding with a Grand Marnier Custard*

Serves 6

Printable Recipe  

A deliciously light and moist steamed pudding filled with the tart flavour of Marmalade and served up with a sweet Grand Marnier Custard.  This pudding freezes well, either whole or in individual portions.  Do not freeze the custard. This should be made fresh each time.

150g soft brown bread crumbs (2 1/2 cups)

25g self raising whole wheat flour (1/4 cup)

120g soft light brown sugar (2/3 cup)

120g butter (8 1/2 TBS)

8 TBS marmalade

3 large free range eggs

1 rounded TBS of bicarbonate of soda

1 TBS cold water

For the Custard:

275ml of full fat milk (1 1/4 cup)

275ml double cream (1 1/4 cup)

six egg yolks (you can freeze the whites to use for meringues at a

later date)

100g caster sugar (generous half cup)

2 TBS Grand Marnier

Butter a three pint pudding basin.  Place the bread crumbs, flour and soft light brown sugar into a large mixing bowl.  Melt the butter over gentle heat along with the marmalade.  Pour the butter mixture over the dry mixture and blend thoroughly.  Whisk the eggs until they are frothy and then whisk them into the crumb mixture.  Stir together the bicarbonate of soda and the cold water.  Whisk this into the pudding mix.  It will increase in volume, but don't be alarmed.  Pour this mixture into the prepared basin.   Cover it with  two pieces of grease proof paper which you have pleated in the middle and buttered.  Tie securely around the rim of the basin.

Place the basin in the top of a double boiler over quickly simmering water.  Cover the pot and allow to steam for about 2 hours.  Check periodically to see if the water needs topping up so that the pot doesn't go dry.  When it is done a toothpick inserted into the centre should come out clean.

Make the custard during the last half hour of the pudding steaming.  Whisk the egg yolks together with the sugar in a saucepan with a heavy bottom, until pale, slightly thick and creamy.  Warm the milk and the cream together in another saucepan, just until bubbles appear around the edges.   Slowly whisk this mixture into the beaten eggs and sugar.  Bring to the boil very slowly over medium low heat, whisking constantly.  It is done when it just begins to coat the back of a wooden spoon.  Do not over cook or it will curdle.  Remove from the heat immediately and whisk in the Grand Marnier.  Keep warm. 

Run a knife around the edge of the pudding basin and invert over a plate to remove.   Cut the warm  pudding into wedges to serve along with the warm custard.  Delicious! 

Alternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick.

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Scouse

 

 As most of you know I recently spent some time in Liverpool, the cultural centre of the North West here in the UK. Founded as a borough in 1207 and granted city status in 1880, it is a city of great diversity and  culture.  Chances are, if your ancestors immigrated to North America from Northern Europe, they left from the Liverpool Docks.  It is a city with amazing history and talent, having spawned the British Invasion of Pop Music, with the Beatles, Gerry and the Pacemakers, Cilla Black, and Billy Fury amongst others.

Inhabitants of Liverpool are referred to as Liverpudlians but are also colloquially known as "Scousers", in reference to the local dish known as "scouse", a form of stew.  I think it is a term of affection really.  Our small community we live in here at the outskirts of Chester is filled with "Scousers."  I just love their accent!  At first I found it a bit hard to understand or make out what they were saying if they were speaking really quickly, but I am happy to say that most of the time I  no longer have a problem with it.




Scouse was brought to Liverpool by Northern European sailors, it was originally called Labskause. This was finally shortened to Skause and over time the spelling changed to the more Anglicised version we have today, Scouse.



Scouse holds a place in the heart of most Liverpudlian's as the taste of their hometown and is still regulary eaten today by a great number of families.  After spending the day there on Monday past (and the Monday before! tee hee) I thought I would honor my visit by preparing this very Liverpudlian Traditional dish for the Toddster.

He said he had had it in the past, but thought mine was the best he'd ever had.  Apparently he hadn't enjoyed it those previous times.  He is a man that likes a good and thickish gravy with his stews and the other's had been watery. Mine was in no way watery at all.  It had a lovely flavour and a nice thick gravy.  I do believe this is a winning recipe!  I hope you'll try it.  I can probably say with plenty of authority that the Beatles were weaned on this dish! I loved it, yeh , yeh, yeh!

*Scouse*

Serves 4 to 6 people

Printable Recipe 

I cannot take credit for this recipe.  It is one I found online.  Scouse is a traditional dish hailing from Liverpool.  Essentially it is a lamb/beef and vegetable stew.  Deliciously simple!

half a pound of stewing steak, cut into large cubes
half a pound of lamb breast, cut into large cubes
1 large onion, peeled and cut into chunks
1 pound of carrots, peeled and coined
4 pounds of potatoes
2 Oxo cubes
2 tsp vegetable oil
Worcester sauce
salt and pepper to taste
water

Heat the oil in a large pan.  Add the meat and brown it lightly all over.   Add some Worcestershire sauce and salt and pepper.  Add the onion on top.  Layer the carrot coins on top of this.   Peel and finely chop 1 pound of the potatoes and place this on top of the carrots.   Fill the pan half full of cold water.  Crumble the stock cubes over top.  (Oxo).  Cover tightly.  Bring to the boil, then simmer gently for 2 hours, stirring occasionally.  In time the onion will start to break up and the potato will become soft and make the final sauce thick. 

At the end of two hours, peel the remainder of the potato and chop roughly.   Add along with a few more splashes of Worcestershire sauce.  Cover and simmer for 2 more hours.  Serve piping hot with red cabbage, pickled beetroot, pickled onions and crusty bread!

Note:  I added some chopped swede and finely chopped turnip.  I also added some summer savory because I like that in a stew!

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At The Kings Table

 

I have never made any secret of my love for cookery books.  In fact it probably verges on obsession.  Well, that's what the Toddster thinks at any rate.  Most evenings I crawl into bed with a good one or two and I get so much pleasure and inspiration from perusing their pages . . . 

But what you probably don't know is I am also vastly interested and intrigued in the history of food and the chemistry behind it.  Yes, I am one of those sad people who can sit and ponder for hours on such questions as who was it decided that eggs were good enough for human consumption and just how the miraclulous wonder of cake baking came to pass!  

Recently I was sent a beautiful book to read and review entitled "At the King's Table, Royal Dining Through the Ages, by Susanne Groom.  I have been enjoying it so very much, especially since I recently discovered my own ancestral Royal Connections!  This delightful book is an exploration, both visual and written, of the history of royal dining, dating from the somewhat primitive kitchens of the middle ages on up to the informal dinner parties held by the Royals of today's world.  

 

It begins with a foreword written by the Master of Culinary Chemistry, Heston Blumenthal, and what follows are ten delightful chapters which take the reader on a journey through the kitchens and diets of Monarchs from Richard the Second, on up to the present day Queen Elizabeth and her family.   (I have to say my connection with all of this is through Richard the Third )

"The aim of the subtlety was to combine magic and food, and to astonish.  A peacock might be served in it's plumage, or swans served swimming in pastry ponds.  Real birds might even be hidden at the last moment in pies, to fly into the air as soon as the crust was cut."  

Interspered throughout between the discourses on the table manners of the royals through the ages, the earliest cookery books, unscrupulous dealings, flamboyent chefs, etc. are some 200 illustrations and menus from a plethoria of State Banquets and extravagent dinners.

 

Little tidbits of royal likes and dislikes and food fetishes and fads of the ages, and their implication on the diets of ordinary folk.

 

I found it compelling reading to say the least.  And, no pun intended . . . I have devoured it with gusto!  

 

Having worked as a Personal Chef myself, I was fascinated by the requirements and duties of Royal Chef's and the wonderful little tidbits shared within this lovely book's pages.

In short, I have found it to be a complete delight from start to finish.  One of my favourite books ever.

 

If you are looking for a different sort of book to give that culinary "Foodie" in your life for Christmas, look no further.  It's hard to purchase a cookbook for a "Foodie" actually.  It's very difficult to know which ones they already have.  I predict that this book will delight, amuse and fascinate any culinary "Foodie" on your gift list, not to mention anyone who has a penchant for history.

 

At the Kings Table

Royal Dining Through the Ages

by Susanne Groom

forward by Heston Blumenthal

Published by Merrell

(In association with Historic Royal Palaces)

ISBN 978-1-8589-4613-9

UK £22.95

US $39.95

I have found it on Amazon.uk for as little as £14.34 and on Amazon.com for $24.44.

Many thanks for the people at Merrell for sending me this book to read and review.  All opinions and views are my own and are in no way influenced.

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Something cute for Halloween

With Halloween just around the corner I wanted to tell you about this new muffin mold I was sent.  This is the latest  Silikomart  Halloween silicone mold.

 


Silikomart was established in 2002 as a product of the experience and belief of its founder Dario Martellato. Silikomart offers a wide range of refined and innovative products, with a functionality, practicality and beauty which meet the needs of all those who love to cook. The company has continuously strived to offer its customers a superior product. For this reason, the whole production process is “MADE IN ITALY” and uses the highest quality commercial silicone (made from 100-percent platinum liquid silicone), which complies with FDA and CE food standards. Silikomart silicone products are completely non-toxic, odorless and tasteless and the liquid silicone injection process allows for incredibly detailed forms for baking pans and molds. This combination of quality, safety and performance, along with their unique designs, makes Silikomart the leading specialist of culinary silicone use amongst professional pastry chefs. Silikomart silicone products are ultra flexible, they don’t release smoke or odors when baking and they are resistant to cracks and aging. They can be used directly from the freezer to the oven, from-75-Degree F to +450-Degree F and they are dishwasher and microwave safe. The glossy surface ensures an easy release for all types of use. Each Silikomart pan features the safe ring which is designed to give greater stability to silicone molds. All silicone products are guaranteed for up to 3,000 uses.

This Halloween mold also has a sturdy plastic rim attachment which makes lifting the filled mold easier and helps it to stand up sturdily during baking.



I used my favourite vanilla cupcake recipe to bake some cupcakes.  As you can see the shapes showed up quite nicely.   I was going to ice them with coloured drizzle icing, but couldn't find my food colouring stuff!   I know it's here somewhere, but it escapes me at the moment.  I didn't want to let another day go by however without telling you about this cute mold as Halloween is fast approaching!  It is available at Amazon.UK for £12.75 and Amazon.com for  $36.57 with free shipping.  It is also available at Kitchen Monger for £18.95.

I am quite new to baking with silicone and I have to say I quite like it.  There's no greasing or flouring involved and everything pops out like a dream.  Plus they wash in the dishwasher wonderfully!

I think the pumpkin ones, with the front and back of the pumpkins, would look just darling put together with some icing in the middle and then glazed! 

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Old Fashioned Pull-Aparts (Dinner rolls)

I have always despaired of being able to make really good bread and rolls from scratch.  I did manage to do a really easy loaf not to long ago, that was very rustic and that didn't require much in the way of effort and it was really good . . . but my heart has always longed to be able to make really good bread and rolls.  My ex husband was the bread baker in our family, and he made beautiful bread.  I am sure it was down to his power and strength when it came to kneading.   His bread always turned out beautifully light and fluffy.  I have despaired of being able to do that for years . . . trying and trying, but only ever with very few exceptions, turning out much more than yeasted door stops.



Recently I won a recipe contest on Gourmandize UK and Ireland and this was my prize!  I was so excited when there was a knock on our door last evening and there was the delivery man with my new Kenwood Stand Mixer!  I have always wanted a stand mixer . . . my whole cooking life, and that is a very long time.  My mother had a stand mixer and it was a dream of mine to one day have one too.  You can imagine how excited I was to win this.  It may not be a candy apple red kitchen aid, but I don't care.  This is real and it's mine, all mine!



It came with  a blender attachement, a juicer, a food processor, a paddle hook, a whisk and yipee!!  A dough hook, which I was THE most excited about of all.  I would now be able to knead bread easily and hopefully with success!  No surpise that the very first thing I decided to do  with it was to make some fluffy yeasted rolls!



The machine did it's job beautifully!  Could it be possible that I might actually have a yeast roll success story here????  Well, they say a picture tells a thousand words and I am happy to say that success in this house today smelled like buttery freshly baked yeasted rolls that rose beautifully and came out of the oven looking like the winners that they truly were!

 

Soft and fluffy, with a golden brown crust and a lovely light crumb.  I don't know what I am more excited about today . . . my prize or the success I had with these lovely rolls!  (adapted from a recipe on the King Arthurs Flour page)   I am so impressed with my results!



Don't they look absolutely perfect to you???  They do to me and what's more, they ARE perfect.  I will make these again and again and I have my new  little silver Kenwood Stand Mixer to thank for it, oh . . . and the Gourmandize people too!  ☺

*Old Fashioned Pull-Aparts*
Makes 16 buns  

Printable Recipe 

Soft and fluffy inside with a golden crust.  In short, the perfect dinner roll.

3 1/2 cups strong bread flour (490g)

2 tsp active dried yeast

3 TBS dry milk powder

2 TBS sugar

1 1/2tsp salt

4 TBS softened butter

2/3 cup of lukewarm water (156ml)

1/2 cup lukewarm milk (18ml)

melted butter to brush on top

Stir together all of the dry ingredients in a bowl.  Drop in the butter and the water and milk.  Stir together until you have a soft dough.    Knead, using your hands or a stand mixer, or a bread machine set on the dough cycle, until you have a soft, smooth dough.   Place into an oiled bowl, cover with a tea towel and set aside in a warm place to rise for at least an hour, until double in bulk.  Punch the dough down gently and then transfer to a lightly floured work surface.

Divide the dough by cutting in half and then dividing again and again until you have 16 equally sized pieces.  Shape each into a round smooth ball.

Lightly butter a 9 by 15 inch pan,or two round 8 or 9 inch cake tins.   Arrange the balls in the long tin, or place 8 into each of the smaller round tins.  Cover again and set in a warm place to rise for at least another hour, until they are crowded against each other and quite puffed.  Preheat the oven to 180*C/350*F/ gas mark 4. 

Uncover the buns and bake for 22 to 24 minutes, until golden brown on top and the edges of the centre bun spring back when lightly touched.  Remove from the oven and brush with melted butter.  Serve warm.



I have never ever been able to resist a freshly baked bun spread with cold butter.   Can you??   These were just like what my mama used to make.  Call me one very happy camper!

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Buttermilk Chicken

I can still remember the first time I tasted Buttermilk. It was way back in the mid 1970's.  I think I bought some to make a cake with or something.  Buttermilk in Canada, comes in one litre containers, so it wasn't long before I was scrambling to find something else I could make with it.  Back in those days it was a lot harder. There was no internet to seek advice from!    You had to rely on word of mouth, friends and family.



Over here in the UK, you only get Buttermilk in small 284ml containers, each holding about 1 1/2 cups, which is good in a way, as  you are only opening about as much as you need at any given time, but it is a pain in another way as you end up having to buy more containers and store them when you want to make something as delicious as this chicken here today.




This is an old favourite of ours from those early days.   The chicken always turns out amazingly tender.  A good soaking in buttermilk is the secret to that.   Sometimes I add herbs to the flour mixture, sometimes I don't.  I am in particularly fond of thyme, or symmer savoury in this.  But it's awfully good with no herbs as well.



It does use condensed cream soup.  But I am not a snob that way, or pedantic about it's use.  I'm not pretentious either.  If something tastes good, it tastes good and I am not afraid to tell you that it uses cream soup.  So there!



It has it's uses and this is one of them and I'm not afraid to put my hand up and say, yes . . . on occasion I do use "cream of" soups.  Oh sure, I could take extra time and make a bechamel sauce, etc. . . . or homemade mushroom soup to use in this, but I don't.



I'm also rather lazy at times.  And this is one of those times.  It tastes good.  It's easy to make.  It's a real family pleaser.  You can't get much better than that.  I did share this on the blog way back in 2009, but some things are just so good they bear repeating on occasion.



*Buttermilk Chicken*
Serves 4
Printable Recipe

I'm not sure how it works, but the buttermilk in this recipe helps to create chicken that is moist and very tender.  This is delicious!

2 ounces butter (1/4 cup)
4 skinless, boneless chicken breasts
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
2 heaped TBS of plain flour
2 284ml containers of buttermilk (about 3 cups)
1 (285g) tin of Batchelors condensed cream of mushroom soup (Campbells)
chopped fresh flat leaf parsley to garnish

Pre-heat the oven to 205*C/425*F.  Melt the butter in a 13 by 9 inch shallow baking dish.  Set aside.

Sprinkle the chicken breasts on both sides with the salt, pepper and garlic powder.  Place the flour in a shallow bowl and one container of the buttermilk in another shallow bowl.

Dip the breasts, one at a time, first into the buttermilk and then into the flour, shaking off any excess, but coating it well.  Lay good side down in the melted butter in the baking dish.  Repeat until all four have been coated. 

Bake in the pre-heated oven for 15 minutes.  Remove from the oven and flip over.  Return to the oven and bake for 10 minutes longer.

While the chicken is baking whisk together the other container of buttermilk and the undiluted mushroom soup.

Remove the chicken from the oven and pour the soup mixture over top.  Return to the oven and bake for an additional 10 to 15 minutes, until nicely browned.  Remove the chicken pieces to four warmed plates.  Stir the soup mixture in the pan and then spoon equally over top of the chicken pieces.  Serve immediately with some parsley sprinkled over each.



Can I whine a bit here???? (Yes this is the same photo from above)  I wanted to accentuate the small size of this "chicken breast" here.   I hate it when grocery shops try to dupe you into thinking you are buying a package of lets say CHICKEN BREAST for instance and one of the chick breasts is actually NOT a whole chicken breast but a chunk of chicken breast that they have managed to maneuver into the middle of the other breasts to make it look like you are getting four chicken breasts.  You aren't though.  You are getting three and a half if you are lucky and I have even been tricked into buying a package which has one and two halves in it.  Bad grocery stores.  They don't weigh what the package says either.  Once you take off all the packaging and that little piece of squishy paper underneat the meat that absorbs all that liquid and who knows what water they have pumpked into it, you usually are missing quite a substantial amount.  I am so tired of being lied to . . . aren't you?  I'll get off my soap box now.

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