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