monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
I've made Welsh Cakes before, probably with this recipe, but I'm pretty sure that it's been more than a decade, and I certainly have no memory of how I made this recipe work before, if indeed I did. However, I've been meaning to make Welsh Cakes for ages. Today I was looking for something to bake to have an excuse to drop by my brother and sister-in-law's next week, and I remembered the package of currants in my pantry that I bought, erm, years ago, possibly before COVID, with the intention of making Welsh Cakes. I did say meaning to make them for ages! Possibly that makes this more of a pantry challenge...

Here's the recipe, from a cookbook of recipes contributed by employees of the Rogers Foods flour mill near my hometown for the company's anniversary: the Rogers Foods 50th Anniversary Recipe Collection (2002).

Welsh Cakes, contributed by David Jones

Ingredients )

Directions )

I admit that I couldn't get this to come together as a dough using just the two eggs as liquid, and had to add some milk to the tune of about 50 mL. That was for sure too much, though. My dough ended up a little wetter and stickier than was ideal for rolling it out. Next time, if it's soon enough that I remember, I'll try adding a tablespoon/ 15 mL of milk into the eggs and see if that's enough. That said, the cakes themselves turned out fine! I cut them out with a 250 mL mason jar, so I only ended up with 30 or so, but in my defense, I don't think I've ever seen a Welsh Cake as small as this recipe called for anyway.
tielan: peaches on the branch (garden 02 - peaches)
[personal profile] tielan
From the Marie Claire cookbook zest by Michele Cranston, p197

cumin and lime biscuits (cookies)
6 tbsp unsalted butter
150g caster sugar
1tsp ground cumin
1tsp vanilla extract
2 tbsp lime juice
grated zest of a lime
1 egg
150g plain flour
1 tsp baking powder

Preheat oven to 180C. Cream the butter and sugar, then fold in the cumin, vanilla, lime juice, lime zest, and egg. Sift in the flour and baking powder and stir together. Spoon the batter onto a baking sheet lined with baking paper - use 1 heapted tablespoon of mixture per biscuit. Bake for 12 minutes, or until golden brown, and allow to cool on a wire rack.

Serving suggestion: whipped cream and slices of ripe fruit such as figs, nectarines, peaches.

Cookbook challenge


thoughts, notes, ideas: The biscuits were okay. I was hoping for more zing from the lime, and while the cumin added dimension, I'm not sure it's a dimension I particularly wanted. That said, I took the remaining biscuits over to some friends and they thought the biscuits were great, so they'd probably do for people who don't mind a little bit of adventurousness in their baked goods!
turlough: vintage drawing of someone making a Swiss roll ((other) i love baking)
[personal profile] turlough
Tried out a new cookie recipe this morning, Rustika havre- och jordnötskakor. Since it's in Swedish I did a rough translation into English... )

Changes: Only used 150 ml sugar and 50 ml syrup. (There's far too much sugar in modern recipes for my taste.)

Verdict: Very tasty and quick and easy to make too so I'm definitely doing these again.
valoise: (Default)
[personal profile] valoise
This recipe comes from the 1915 cookbook, Candy-Making at Home by Mary Mason Wright www.gutenberg.org/files/43370/43370-h/43370-h.htm#Page_172 This is one that I've wanted to try for quite a while, but none of my local stores have powdered maple sugar. I ordered some online, but it's a but pricey. Next time I visit relatives in an area that produces local maple syrup and maple sugar I'll see if I can get some a little cheaper.

Maple Nut Wafers

Cream together one cupful of maple sugar and one-half cupful of butter, add two eggs, the whites and yolks beaten separately. Sift and add two thirds cupful of flour and one-half cupful of chopped nut meats. Sift in the flour one teaspoonful of baking-powder. The batter should be of the right consistency to spread thinly over a buttered pan; if too stiff add a little milk. Sprinkle over the top with coarse chopped nuts. Bake rather slowly and cut into squares before removing from the oven.

The method was a bit unusual, like spreading a thin layer of cake batter over parchment paper, but it worked out well. I almost made the mistake of taking it out of the oven too early, so be sure to wait until
rises and then falls a bit and browns nicely.
fuzzyred: Me wearing my fuzzy red bathrobe. (Default)
[personal profile] fuzzyred
Whoops, I posted this on my journal last week but forgot to post it here.

About two weeks ago, I made Midnight Brownie Cookies from Sally's Cookie Addiction by Sally McKenney.

Ingredients
4-ounce (113g) bar semi-sweet chocolate, coarsely chopped
1/2 cup (120mL) canola or vegetable oil
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 3/4 cups (210g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1/4 cup (21g) unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt

Instructions
1. In a large heatproof bowl, melt the chopped chocolate in the microwave in 15-second increments, stopping and stirring after each until completely smooth,. Allow to cool down for 5 minutes. Whisk in the oil, eggs, and vanilla extract.
2. Whisk the flour, granulated sugar, cocoa powder, baking powder, and salt together in a separate medium bowl.
3. Add the dry ingredients to the wet ingredients and, using a handheld mixer or stand mixer fitted with a whisk attachment, beat together until combined. The dough will be very thick and a little greasy.
4. Cover and chill the dough in the refrigerator for at least 2 hours (and up to four days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
5. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats. Set aside.
6. Roll balls of dough, about 1 1/2 tablespoons of dough per cookie, and place 3 inches (7.5cm) apart on the baking sheets.
7. Bake for 13 to 14 minutes, or until the tops begin cracking.
8. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
Makes about 20-22 cookies.

In the book, there is a note that says these cookies go well the the caramel sauce from another recipe; she is right. I made the caramel sauce (sorry for not including the recipe) and drizzled it over about half the cookies. The cookies were easy enough to make, and the batter still comes together even if you use a wooden spoon. I did, because I was worried about a thick dough clogging the beaters and overtaxing the motor of my handheld mixer. The caramel was just sugar, butter, and heavy cream, with a little salt at the end and came together rather quickly and easily.

The cookies were delicious! Rich and chocolatey, with the best kind of brownie crust/chewiness. The caramel was a very good complement to them and I think it added that little extra that the cookies needed, though they are still tasty on their own (just a touch dry). These are definitely going on my bake again list, though I may or may not doing the caramel next time.

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cookbook_challenge: "cookbook challenge: On a kitchen countertop, a tablet is in a stand to display a recipe. Also visible are measuring cups, a wooden spoon, and a bowl of limes." (Default)
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