Mrs Redboots, 2 Aug 09, PWYF Forum
8 oz digestive or other biscuits (graham crackers are probably the closest American alternative)
1.5 oz glacé cherries
1 oz raisins
4 level tbs golden syrup
4 oz butter
3 level tbs cocoa powder
Chop cherries, line a shallow tin with foil, crush biscuits. Melt butter and syrup, add cocoa, raisins, cherries, etc, bring just to boil. Remove from heat, mix in crushed biscuits, press into tin.
When cold, ice if liked with 1 oz Bourneville cocoa, 1 dessertspoon milk, 2 oz butter and 6 oz icing sugar all creamed together.
Cut into pieces about 1″ by 1/2″ to serve.
Apologies for the old-fashioned measurements; this is my mother’s recipe and I haven’t made it for many, many years.
cgbookcat1, 4 Sept 09, PWYF Forum
I’ve been making a honey wheat bread for the last 5 or so years on a regular basis. It makes wonderful sandwiches and keeps a surprisingly long time.
5 1/3 Tbsp (2/3 of a half cup stick) unsalted butter
2 cups milk
1/4 cup brown sugar
1/4 cup honey
1 tsp salt
2 packets active dry yeast (each packet is 2 1/4 tsp)
1/4 cup lukewarm water with a bit of honey
1/3 cup orange or other fruit juice
2 1/2 cups unbleached white flour (I like King Arthur’s)
4 cups whole wheat flour
Heat milk and butter until the butter is completely melted. Mix sugar, salt, and honey in a large bowl and pour milk/butter mixture on top. Stir until dissolved.
In a small bowl, combine yeast and warm water. Set both bowls aside for about 15 min. (The milk mixture should be cool enough it won’t kill the yeast, and the yeast will grow while you wait.)
Add orange juice and the beaten egg to the large bowl, and then add yeast. Add the white flour, mixing in one cup at a time, and then the wheat flour.
Upend the dough onto a heavily floured countertop and knead until the dough feels homogeneous and slightly stretchy. If you poke it, the dough should bounce back.
Place dough into a large greased bowl and let rise until doubled. Punch down, knead slightly, and let rise for about 1/2 an hour.
During the second rise, grease two large bread pans. Preheat the oven to 425 F.
Divide the risen dough in half and shape into loaves. Bake the loaves for 10 minutes at 425, then turn the temperature to 350 and bake for an additional 25 minutes.
The loaves should be browned, but they won’t sound as hollow as French/Italian loaves do. They may need a bit less or a bit more time depending on how hot your oven is and what type of pan you use.
Brynne, 15 August 09, Recipe Thread
In large mixing bowl, combine
1 C butter, melted
2 C sugar
1 ½ tsp vanilla
4 eggs (yes, count ‘em, four!)
1/3 C cocoa powder
1 C flour
1 C choc chips
Pour into greased 9″x13″ glass pan. Bake at 350 degrees Fahrenheit for 30 minutes.
They will come out very, very soft (shaky when you wiggle the pan, and the knife doesn’t come out clean, sorry) but will sort of solidify as they cool. I usually sprinkle the top with chocolate chips and put it back in the oven for three minutes, then spread the melted chocolate with a knife.
Brynne, 4 Sept 09, PWYF Forum
Preheat oven to 350F.
2 C grated zucchini
1 C sugar
½ C vegetable oil
½ C applesauce
½ C plain yogurt (I usually don’t measure and end up doing more like a full cup)
3 C flour
1 tsp ground cinnamon
1 tsp baking soda
¼ tsp baking powder
1 C chocolate chips OR dried cranberries OR chopped nuts
Pour into two VERY WELL GREASED loaf pans (9”x5”). Bake for 50-60min or until toothpick comes out clean. Allow to cool in pans before removing. (otherwise the bottom will tear)
Anette, 8 Sept 09, PWYF Forum
This is the bread recipe my late father, Orla, developed to recreate the rye-bread of his rural childhood
If you haven’t got a sourdough, you can make one from:
10g // 0.3 oz// fresh yeast (I think this is about 1 teaspoon dry yeast),
2 dl // 0.75 cup tepid water and
2 dl // 0.75 cup wheat flour.
Mix this and leave for 8-10 days in the refrigerator.
24 hour at room temperature will also produce a sourdough, but this tend to
grow a mold in my kitchen.
The day before baking:
In your biggest bowl mix the sourdough carefully with
400g // ca. 4 cups rye flour and
7 dl // 3 cups tepid water (ca. 35 Celsius) to a soft porridge-like dough.
Cover the dough with a cloth and leave it at room temperature for about
If you want the bread with kernels: also on the day before baking:
in another bowl mix
600g // 20 oz cracked rye kernels with
2 tablespoon salt and
2 bottles of tepid malt beer.
Leave this too at room temperature until next day. The rye kernel may be
partly or wholly replaced by other kernels such as sunflower seeds.
1 tablespoon dark syrup or molasses in
1 dl // about 0.5 cup tepid water, and mix this into the sourdough. Also add
the salty malt beer with or without the kernels.
25g // 1 oz fresh yeast (2-3 teaspoon dry yeast?) in
1 dl // about 0.5 cup tepid water, and add this to the dough together with
500g // ca. 5 cups rye flour and
ca. 350g // ca. 3.5 cup wheat flour.
Don’t add all the flour at once, the consistency should be like fairly
stiff porridge. The firmer the dough, the firmer the bread, but you can also
make it too hard. Work the dough well, and pour into 2-3 oiled bread tins
(ca. 2 litre // 4 pints in all). Do not fill the tins to the rim. Cover the
tins and leave the dough to rise for at least 2 hours. Brush with oil or
melted margarine, and bake at 185 Celsius for 2-2,5 hours. To prevent the
crust from getting too hard, it’s a good idea to cover the tins after 90
Remove the bread from the tins and let them rest on a grid until next
day. You can then freeze 1 or 2 if you want to, or keep them in the
The taste of the bread might be varied by adding cloves or caraway, or by
replacing the rye kernels with various other kernels or nuts.
This is what was baked in all of northern Europe from medieval times to after the industrial revolution. It was with less or no wheat and sugar/honey for the servants, and more spices than most would prefer today for those who could afford it, but the method was the same. What with needing to heat up a stone oven, it’s no wonder baking in private households tended to be once a month at most.
Anette, 4 Sept 09, PWYF Forum
I’ve done a lot of experiments with using oat, chickpea and other slow carbs, and this is one of the most popular results.
2 cup water,
1 oz fresh yeast (or 1-1.5 teasp.dried),
2 teasp. salt,
0.25 cup oil,
0.25 cup sunflower and pumpkin seeds (optional),
2 cup rolled oats,
2 cup wheat flour (plus perhaps most of a cup more).
Mix everything in a Kitchen Aid or with a big spoon; you need something too
soft to work with your hands, but firm enough to stay on a spoon, and the
amount of flour needed for that vary from day to day. You can work it as much
as you want to, but as long as the yeast is mixed with the rest, it’s OK.
Scrape in to an oiled tin (must be only half filled, so if your tin is small
you must use two). Leave it to raise for about 1 hour or until the dough has
puffed up above the rim of the tin. Bake at medium heat for 45 min and
remove from the tin to cool on a wire-tray as soon as you remove it from the
If you prefer a flat bread, just let it raise in the bowl, scrape it unto an oiled piece of baking paper, press it as much as you want with oiled fingers, and bake it for about 35 min.
This makes a moist bread with a very good taste and a fine crumb. It’s
equally good for toast/sandwich and soaking up juice/gravy. And it’s much
slower carbs than bought brown bread.
Black Bear, 29 July 09, PWYF Forum
3 cups flour
3 tsp baking powder
1.5 tsp salt
3/4 tsp baking soda
2 tbl sugar
1 bottle of beer. (Do NOT use unfiltered wheat beer for this–I love drinking wheat beers, but in this recipe the gluten makes the bread completely unmanagable. I’m partial to brown ales, like Newcastle.)
Melt a stick of butter (1/4 lb). Put the dough into an ungreased loaf pan, then pour half the butter over top of it. Bake 20 minutes at 350°F, then pour the rest of the butter over top and bake another 25 min.
Megan Doreen, 29 July 09, PWYF Forum
Preheat oven to 350 F.
1 can/bottle beer of choice (12 fl oz)
3 cups self rising flour
3 T sugar
Put into greased loaf pan. Bake for 40-50 minutes. Cool and enjoy. (Or don’t cool, and let melting butter drip down your chin and arms as you make a pig of yourself!)
AJLR, 4 Sept 09, PWYF Forum
1 lb courgettes (zucchini)
4 spring onions/scallions,
An ounce and a bit of butter
2 pints good stock (veg or chicken)
1 T plain/all purpose flour
Leaves from 4 or 5 sprigs of mint
Saute the onions, sliced, in the butter for 4 – 5 minutes. Trim the courgettes and slice fairly thinly, add to the onions in the pan and stir around, then lower heat, cover, and cook for 5 minutes. Sprinkle the flour onto the mixture in the pan and stir around. Slowly add half the (hot) stock and stir until thickened. Add the washed mint leaves and simmer for 10 minutes, then either blend in the pan with a stick blender or pour into a liquidiser and do it that way. Add remaining stock, once everything is back in the pan, and heat through. Season to taste.
This freezes well.
Goes very well with fresh bread.
Erika in Colorado, 1 Sept 09, PWYF Forum
1 c butter
2 c sugar
1 t vanilla
2 cups grated zucchini
3 1/2 c oats
2 c whole wheat flour (although white works, too)
1 t salt
2 t cinnamon (a little nutmeg is good to add also)
1 t baking soda
1 c raisins
Beat butter & sugar together until creamy. Beat in eggs and vanilla. Mix dry ingredients together then add to the butter mixture. Stir in zucchini, oats, and raisins. Mixture will be very dry and difficult to stir, but cookies turn out moist (almost cake-like). Drop onto GREASED cookie sheets & Bake at 360 degrees (F) for 10-12 minutes.