Recipes2u

English Muffins
Posted by Rudy2 11/28/2001 5:25 am
1 cake or package yeast
2 tablespoons granulated sugar
1/2 cup lukewarm water
1 1/2 cups milk, scalded
1/4 cup melted shortening
1 teaspoon salt
6 cups flour
After kneading, place in greased bowl and let rise until
double.
Roll out to 3/4-inch thick. Cut with 3-inch cutter. Cover
circles and let rise until very light. Bake on greased […]

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English Battenberg Cake
Posted by Olga 9/22/02 1:51:17 pm
A two-colored sponge cake, baked in an oblong tin, usually
covered with almond paste; named in honor of the marriage of Queen
Victoria’s granddaughter to Prince Louis of Battenberg, 1884.
An attractive sponge cake in a two-colored, checker-board
design, Battenberg Cake is usually iced with almond paste. Make the
cake two days before […]

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Toad in the Hole (English Yorkshire Pudding with Pork
Sausages)
Yield: 2 to 3 servings
1 cup all-purpose flour
1 cup milk
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
1 pound sausages
1/3 cup water
In a food processor fitted with the steel blade or in a blender,
blend flour, milk, eggs, salt and pepper for 5 seconds. Turn off
the motor and with a […]

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Japonnaise Cakes
3 egg whites
6 ounces ground almonds
6 ounces caster sugar (fine granulated sugar)
A few drops of almond extract
Line a shallow baking sheet with oiled grease-proof paper or use
non-stick baking parchment. Preheat oven to 325 degrees F.
Beat the egg whites until stiff. Lightly stir in the ground
almonds, sugar and extract. Spread the mixture in the baking […]

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Raspberry Cranachan (Raspberry Pudding - Scotland)
4 teaspoons medium oatmeal
4 teaspoons vanilla essence or Drambuie
10 fluid ounces double cream (chilled)
2 tablespoons castor sugar
8 ounces fresh raspberries
Mint leaves (to decorate)
Toast oatmeal lightly in a heavy skillet.
Whip vanilla essence (extract) and Drambuie until soft peaks
form, adding sugar slowly. Fold oatmeal into cream with half of the
raspberries. Decorate with […]

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