MADELEINES

4oz. (100 gm.) self-raising flour
4oz. (100 gm.) softened butter
4oz. (100 gm.) caster sugar
2 standard eggs
Apricot jam
Desiccated coconut
6 glace cherries, halved
2 dozen small leaves cut from angelica

1. Pre-heat oven to moderate, 350 F or Gas No. 4 (177 C)
2. Sift flour onto plate
3. Put butter and caster sugar into mixer bowl. Cream until the mixture is light and fluffy.
4. Beat in whole eggs, one at a time, adding tablespoons of sifted flour with each.
5. Using a metal spoon, gently fold in the rest of the flour.
6. Spoon equal amounts of mix into 12 greased muffin tins.
7. Bake in center of oven for 20 – 25 min’s. or until well-risen and golden.
8. Turn out and cool on a wire rack.
9. When completely cold, brush Madeleines all over with warm apricot jam, then roll each in coconut. Stand 1/2 a cheery and 2 leaves of angelica on the top of each.

Makes 12

David B. February 20th, 2010

Posted In: Mixer Recipes

HOT CROSS BUNS

2oz. (50 gm.) caster sugar
1/4 pint (125 ml.) warm water
1 level Tbsp dried yeast
1 lb. (approx. 1/2 kg.) plain flour
1 level Tsp. salt
1 level tsp. mixed spice
1 level tsp. cinnamon
1/4 level tsp. cloves
2oz. (50 gm.) butter
4oz. (100 gm.) currants
2oz. (50 gm.) mixed chopped peel
5 Tbsp. warm milk
1 standard egg, fork-beaten

GLAZE
2 level Tbsp granulated sugar
2 Tbsp milk

1. Pre-heat oven to hot, 425 F or Gas No. 7 (218 C)
2. Dissolve 2 tsp. of the sugar in the water. Sprinkle yeast on top. Leave to stand in a warm place for 10-15 mins, or until frothy.
3. Sift flour, salt and spices into mixer bowl.
4. Rub in butter, then add rest of sugar, currants and peel. Toss ingrediants lightly together.
5. Add yeast liquid, milk and egg.
6. Mix to a dough with dough hook, then continue to knead with hook until dough is smooth and elastic.
7. Cover with a peice of greased polythene and leave to rise in a warm place for aboutt an hour, or until dough has doubled in size and springs back when pressed lightly with a finger.
8. Uncover and knead lightly with the hook until firm.
9. Divide into 12 equal-sized peices and shape each into a round bun.
10. Stand on greased baking trays and cover with greased polythene.
11. Leave to rise again in a warm place until doubled in size.
12. Cut a cross on the top of each with a knife.
13. Bake just above the center of the oven for 20-25 mins.
14. Remove from oven
15. Make glaze, by disolving sugar in the milk and boiling for 1 min. Brush over the tops of the buns.
16. Cool on a wire rack.

Makes 12

David B. February 20th, 2010

Posted In: Mixer Recipes

FAMILY FRUIT CAKE

8oz. (200 gm.) self-raising flour
1/4 level tsp. salt
1 level tsp. mixed spice
4oz. (100 gm.) slightly softened butter
4oz. (100 gm.) caster sugar
4oz. (100 gm.) mixed dried fruit
1 standard egg, beaten
3 – 5 Tbsp. cold milk

1. Pre-heat oven to moderate, 350 F or Gas No. 4 (177 C)
2. Brush inside of 6 inch (15 cm.) round cake tin with melted white cooking fat. Line base and sides with greaseproof paper. Brush with more fat.
3. Sift flour, salt and spice into mixer bowl
4. Cut butter into small peices, and add to flour mixture.
5. With mixers at low speed, run beaters through ingrediants until they resemble fine breadcrumbs.
6. Add sugar and dried fruit and using fingertips, toss ingrediants lightly together to mix.
7. With wooden spoon or fork, mix to medium stiff batter with beaten egg and milk, stirring briskly without beating.
8. Transfer to prepared tin.
9. Bake in center of oven until well risen and golden; 1 1/4 – 1 1/2 hours, or until a wooden squwer, inserted into the center of the cake, comes out clean.
10. Turn out and cool on a wire rack.
11. Store in an air-tight tin when cold.

David B. February 20th, 2010

Posted In: Mixer Recipes

FLAPJACKS

4oz. (100 gm.) softened buter
2oz. (50 gm.) soft brown sugar
2oz. (50 gm.) golden syurp, warmed
8oz. (200 gm.) rolled oats

1. Pre-heat oven to fairly hot, 375 F or Gas No. 5 (191 C)
2. Brush 10 inch by 8 inch (25 cm. by 20 cm.) shallow tin with melted butter
3. Put butter with sugar and syrup into mixer bowl.
4. Cream with beaters until light and fluffy in texture
5. Using a fork, stir in rolled oats.
6. Spread mixture into prepared tin.
7. Bake in center of oven for 30 mins.
8. Leave to stand for 5 mins. then cut into approx. 16 fingers
9. Cool on a wire rack and store in an air tight tin when cold.

Makes 16

David B. February 20th, 2010

Posted In: Mixer Recipes

JAM DOUGHNUTS

1 level tsp. caster sugar
2 Tbsp. warm water
1 level Dtsp. dried yeast
8oz. (200 gm.) plain flour
1/2 level tsp. salt
1oz. (25 gm.) lard or cooking fat
4 Tbsp. warm milk
1 standard egg, fork beaten
Red jam
Deep fat or oil for frying

COATING
5 level Tbsp. caster sugar

1. Dissolve sugar in the water and sprinkle yeast on top. Leave to stand in a warm place for 10-15 mins, or until frothy.
2. Sift flour and salt into a bowl
3. Rub in lard or cooking fat finely
4. Add yeast liquid, warm milk, and egg.
5. Mix to dough with dough hook, then continue to knead with hook until dough is smooth and elastic.
6. Cover with a peice of greased polythene and leave to rise in a warm place for about 1 hour, or until dough has doubled in size and springs back when presses lightly with the finger.
7. Uncover and knead lightly with hook until firm.
8. Divide into 10 equal-sized peices.
9. Shape each into a ball, then press a hole in each with your thumb.
10. Fill with a little jam, then pinch up edges of dough so that jam is compleatly enclose.
11. Cover with polythene, and leave to rise again in a warm place for 30 mins.
12. Heat fat or oil until a cube of bread, dropped in it, will brown in 1 min.
13. Fry doughnuts, a few at a time, for about 5 mins.
14. Drain on paper towels, then roll in sugar.
15. Make and eat on same day.

Makes 10

David B. February 20th, 2010

Posted In: Mixer Recipes

BRANDY BUTTER

4oz. (100 gm.) unsalted butter- softened
2 oz. (50 gm.) soft brown sugar
2 oz. (50 gm.) caster sugar
2 Tbsp. Brandy (or Rum for Rum butter)
1 oz. (25 gm.) ground almonds

optional- 1/2 level tsp. cinnamon or mixed spice

1. Place butter in mixer bowl
2. Cream with beaters until very soft.
3. With mixer at low speed, slowly beat in brandy alternately with the sugar.
4. Continue beating at medium speed until mix is light and fluffy.
5. Stir in almonds, then pile into a dish.
6. Refrigerate until firm before serving.

David B. February 20th, 2010

Posted In: Mixer Recipes

ALMOND PASTE

1 large egg + 1 yolk1 tsp. lemon juice
1/2 tsp. vanilla essence
1/2 tsp. almond essence
12 oz (300 gm.) ground almonds
6oz. (150 gm) icing sugar, sifted
6oz. (150 gm.) caster sugar

1. Put egg, yolk, lemon juice, and essences into mixer bowl.
2. With mixer at low speed, beat until well blended
3. Put all remaining ingredients into second bowl.
4. Using a fork, work to a stiff paste with egg mixture
5. Turn out on to a surface dusted with sifted icing sugar, and knead until smooth.

Note

1. This Almond Paste is sufficient to cover the top and sides of a 7-8 inch (17.5 -20 cm.) rich fruit cake.
2. If Almond Paste is too soft, work in a little extra sifted icing sugar. If too stiff, add a little more beaten egg or lemon juice.

David B. February 20th, 2010

Posted In: Mixer Recipes