BAKING

I have had a glut of apples this year - and that from just one tree!! We already have over 50lbs of stewed apple, bottled, and stored away for the year. Neighbors have had their fill, and I have almost run out of storage jars. I did have a few left, so threw about 2lbs of apple (bugs and cores removed, and already finely diced) into the pan, along with 1lb of redcurrants (from the freezer), and simmered for about half an hour, with a cup of water. Once the mix was soft, I mashed it, added 1lb of sugar (plus a little more, because it seemed right), and boiled until it had reached setting point. I spooned it into pre-heated jars, and screwed the lids on …

Place 1 pound flour, 1/2 lb butter and 4oz caster sugar in a mixing bowl. Knead butter, drawing flour and sugar into the blend. Continue until entire mixture forms crumbly mass. Use cake tray as mould for small individual portions, lightly fork each to prevent rising in centre and bake at 130 degrees celcius for 15-20 mins or until begining to brown. Biscuits will set as cooling, and can be easily cut or patterned with a stamp while hot. Sprinkle with caster sugar. Beware if eating direct from oven, it'll be very very hot. If you prefer a much crunchier biscuit, add a little semolina to the mix.

Two finely diced eating apples (minus core, but include skins) 1lb raspberries 1lb granulated sugar 1. Chuck it all in the pan. 2. Rapid boil until it overflows the edge of the pan. 3. Panic and stir. 4. Repeat 2 and 3 for about ten minutes. 5. Pour into hot jars. 6. Seal lids tightly immediately. 7. Spend the next 30 minutes trying to clean burnt sugar and raspberries off the inside of the pan. 8. Spend another 15 minutes cleaning cooker hob. 9. Wash kitchen floor, praying (you're on your knees by now anyway) that no-one will come in until all the jammy mess is finally cleaned up. Makes about 1/2 1b of jammy substance, but redecorates kitchen wall with beautif…

Take a large mug of caster sugar, two table spoons of golden syrup, two table spoons of water and a teaspoon of vinegar and boil without stirring until the water has evaporated and the sugar begins to show signs of caramelising, ie it starts to become a little browner. This takes 5-10 mins depending on the heat setting and can take a little practice to get right. Remove from heat and quickly add 3 1/2 teaspoons of sodium bicarbonate and whisk vigourously for 5-10 seconds. Pour into a deep tray lined with grease proof paper and leave to set. Break it up and serve, or coat the larger pieces in chocolate. Cooking chocolate melted in the microwave is best. Break it up into sm…

We collected a bag of sweet chestnuts (freebie whilst out walking), and wonder whether anyone has ideas as to how we could use them, other than just roast them.

Just thought I'd start a new topic here since I'll be doing research into wood-fired ovens used for artisan baking. Anything can go here, not just oven designs, which is my main focus, but also baking techniques, recipes, etc. or just your thoughts. My aim is to build a commercial size wood burning oven that is multi-functional, being used for hearth baking, slow roasting/braising, and grilling. There probably doesn't exist one like I'm thinking, so its gonna be a new design based on tried and true ones. I'm thinking a combination of stone and iron parts to accomodate the multi-function aspect but its still early in the game to assume anything. If anyone comes ac…

4 C flour 4 C rolled oats 3 eggs 2 sticks butter 1 C shortening 1 C sugar 1/2 teas sea salt, course or Celtic is fine and will make it more traditional 1/2 C water Makes 3 --- 8 x 12 pans or baking stone dishes For less sweetness decrease the sugar in the mix and the sprinkles, preheat oven to 350 * add everything except the water. add water slowly whilst stirring the mix, press flat till about a 1/2 or 1 inch thick on a cookie sheet or baking dish, sprinkle sugar over it, Bake until golden brown or for 15 - 20 minutes

:D very good!! Ingredients: 1 C. Persimmon pulp 1tsp. soda 1 C. nuts (dissolved in Persimmon pulp.) 1 C. Raisins 2 C. Flour 1 C. Sugar 1/2 tsp. Cinnamon 1/2 tsp. ground Cloves 1/2 tsp. Nutmeg 1/2 C. Butter 1 egg Preparation: Cream shortening and sugar. Add nuts and raisins to flour. Beat egg and add to pulp. Add to dry ingredients. Drop on greased baking sheet. Bake at 375 degrees for 10 to 15 minutes.

Again you can buy these in any store over here, but I'd been looking for a recepie for a long time. There can be eaten straight from the griddle, buttered when cold, or usually fried from cold with bacon and eggs for B'fast. 1/2 lb cold bolied potatoes 2oz flour pinch baking powder 1/2 oz butter salt. Mash the potatoes, melt the butter. Mix all together adding salt and work in as much flour as the paste can take. Roll out very thinly, cut into rounds and then mark for quarters. Place on a hot griddle, prick well, cook for 3 mins on each side. Cool in a towel.

Found this one in Mum's old cook book from 1951. Haven't tried it, but thought it appropriate for here! 2 eggs and their weight in butter and sugar 5oz flour 1 level tsp baking powder grated lemon rind a little milk or water. Beat the butter and sugar to a cream. Add egg a little at a time to creamed mixture. Add the lemon rind baking powder, and flour, and alittle milk or water if necessary. Mix lightly. Place in buttered dariole moulds and steam for 1/2 hour, or in one mould for 1 1/2 hours. Let shrink. Turn out and serve with lemon sauce.