Category Archives: Cakes, Cookies, Pies

Recipes for sweet treats for dessert or the tea table.

Partridgeberry Scones

INGREDIENTS

2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (114 g)
1/2 cup of frozen partridgeberries (or raising, raisins, etc)
1/2 cup sour cream
1 large egg

METHOD

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture.  Use fingers to work in butter (mixture should resemble coarse meal), then stir in berries.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture until large dough clump form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but ass you press, the dough will come together.
  5. Place on a lightly floured surface and pat into a 7 – 8 inch circle abut 3/4 inch thick.  Sprinkle with remaining 2 tsp. of sugar.  Use a shop knife to cut into triangles; place on a cookie sheet(preferably lined with parchment paper), about 1 inch apart.
  6. Bake until golden, about 15 – 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
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Foccacia Bread

INGREDIENTS

3 cups flour
1 cup Luke warm water
1 tbsp sugar
1 tbsp dry yeast
2 tsp salt
2 tbsp olive oil

METHOD

  1. Hydrate yeast in sugar and water
  2. Add to flour salt and oil. Mix and add more like warm water until proper consistency.
  3. Then let rise for about hour.
  4. Place in rectangular pan, make dimples, drizzle wit olive oil, and fresh herbs like Rosemary .
  5. Bake at 400 degrees F for about 15 to 20 mins until lightly brown.

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Bo-Kaapse Koeksisters

This recipe comes from Gamidah Jacobs from Lekka Kombuis in the Bo Kaap in Cape Town. It is an easy and relatively quick recipe.

IMG_5390
INGREDIENTS
4 potatoes cooked and mashed
4 cups of flour
15ml cinnamon
10ml ginger
5ml fine aniseed
10ml whole aniseed
5ml cardamon
60ml sugar
60 ml oil
¼ pound butter
250ml (CUP) milk
1 pkt yeast (10gr)
1 egg

METHOD
In the bowl with your mashed potatoes, add all the spices.

Warm the milk with the butter in there till the butter is melted. Add all the other ingredients and knead it for about 10 mins until light and fluffy. If it is sticky, add more flour…leave it till it has risen double for about 2 hours.

Roll dough into balls about 1.5 inches in diameter. Pull each ball slightly to elongate the ball. Let it rise a little more.

Cook in oil (deep fry) until golden brown. Oil should not be smoking hot.

Then, prepare the sugar syrup.

Sugar syrup

1 cup sugar
1 cup water

Cook until sticky and add the koeksisters…
Boil until soft and take it out and add coconut…if the syrup becomes too sticky, add a little bit of water.

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Cheese Scones

Ingredients:

500 ml (2 cups) flour
20 ml (4 teaspoons) baking powder
5 ml (1 teaspoon) salt
1 ml (1/4 teaspoon) cayenne pepper/paprika
62 ml (5 tablespoons or 62g) butter (or margarine)
1 or 2 eggs
milk (up to 187 ml or 3/4 cup)
375 ml ( 1 1/2 cup) grated cheddar cheese

Method:

  1. Sift dry ingredients together
  2. Grate the butter and work it into the flour mixture with fingers until it has the texture of bread crumbs. (Or use a food processor)
  3. Beat the egg and mix with 125 ml (1/2 cup) milk. Keep 12.5 ml (1 tbsp) aside to wash on top of the scones before baking.
  4. Add grated cheese to flour mixture. Blend the milk/egg mixture in with a knife – try not to handle the dough at all. Add more milk if needed until it is a dough firm enough to roll out and cut into shapes. (The trick is to work fast and not to handle the dough too much)
  5. Dump the mixture onto a surface that is lightly covered with flour. Flatten the dough to about 2 cm (3/4 inches) high. Cut circles out with a cookie cutter or an upside down glass (dip in in flour first to prevent dough from sticking)
  6. Brush the scones with the mixture of egg and milk and bake on a greased baking tray for 10 minutes at 250 degrees C or 475 degrees F until the scones are nicely browned on top.

This is the very best straight from the oven with butter, strawberry jam or even a dollop of whipped fresh cream!

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Moist Carrot Cake

Moist Carrot Cake

Moist Carrot Cake

Ingredients:

2 cups flour

2 tsp. baking soda

2 tsp baking powder

1/2 tsp salt

3 tsp ground cinnamon

1/2 tsp nutmeg

4 eggs

1 1/4 cups olive oil

1 cup granulated white sugar

1 cup packed brown sugar

2 tsp vanilla

3 cups grated carrots

1 cup nuts (pecan or walnuts) optional

1 cup raisins (optional)

Cream Cheese Frosting

1/2 cup butter, softened

1 x 8 oz (250g) cream cheese

4 cups icing sugar (sifted)

1 tsp vanilla extract

  1. Preheat oven to 350 degrees C. Prepare two 9″ pans or one 12″ pan or one 9 x 13″ sheet pan by lining with parchment or wax paper
  2. Mix together in a bowl: flour, baking soda, baking powder, salt, cinnamon and nutmeg
  3. In a bigger bowl, whisk together eggs, oil, sugars, and vanilla for about a minute or so
  4. Add the dry ingredients to the wet mixture and mix for about 2 minutes more
  5. Add the grated carrots. Then add the nuts and raisins if desired
  6. Pour batter in prepared cake pans and bake for approximately 45 to 50 minutes. Test for doneness by inserting a skewer. It should be dry when taken out
  7. Cool and fill and  frost with cream cheese frosting. Garnish with more nuts
  8. To make cream cheese frosting: In a bowl beat cream cheese and butter until creamy. Add icing sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

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Felicia’s Big Beautiful Muffins

Ingredients:

3 Cups of All Purpose Flour

1 Cup White Sugar

1 tbsp Baking Powder

1 1/2 Cup Plain Yoghurt

2 Large Eggs

1/2 tsp Salt

1/2 Cup Melted Butter (1 stick)

Add Berries etc. (about 1 1/2 cups (judge accordingly))

Method:

  1. Preheat the oven to 375 degrees C.
  2. Combine dry ingredients and stir
  3. Whisk together eggs and yoghurt
  4. Add yoghurt and egg mixture to dry ingredients and fold in with wooden spoon or spatula
  5. In two parts, fold butter into mixture
  6. Then add additional ingredients such as berries or nuts
  7. Spoon into paper muffin cups with an ice cream scoop
  8. Bake for 20 – 25 minutes

 

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Shortbread Cookies

Shortbread

Ever popular Scottish Shortbread cookie.

This is a recipe for the ever popular Scottish shortbread (brosbroodkoekies). It is so quick and easy to make .

Yield: 5 dozen cookies 40 x 80 mm

Ingredients:
500 g butter
250 g (350 ml) castor sugar (or regular Canadian sugar)
500 g (4 cups) cake flour
250 g (2 cups) constarch

To sift on top:
castor sugar or fine sugar

Method:

  1. Cream butter and sugar until light and creamy.
  2. Sift flour and cornstarch and mix with butter mixture until it forms a dough.
  3. Press mixture into bottom of two greased baking pans 300 mm x 230 mm. Prick the dough with a fork.
  4. Score bars of 40 mmx 80 mm.
  5. Bake about 1 hours in a preheated oven at 160 degrees C until light brown.
  6. Sprinkle castor sugar over the top.

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Suurlemoenkoekies

suurlemoenkoekie, lemon shortbread cookie

Shortbread cookie with lemon filling

This was possibly my favourite recipe from last Christmas, originally from Sarie, 10 November 1993.

Yield: 20 cookies

Ingredients:
125 g butter
1/2 cup (125 ml) icing sugar
1 t (5 ml) vanilla
1 cup (250 ml) self-raising flour (see substitute)
1/2 (125 ml) cup cornstarch
2 t ( 10 ml) grated lemon peel
1 t milk

Filling:
4 T (60 ml) cream cheese (or smooth cottage cheese)
2 T (30 ml) castor sugar (or regular Canadian sugar)
1/2 t (2.5 ml) grated lemon peel
2 T (30 ml) chopped sultanas
1 t (5 ml) egg yolk

To Brush:
Egg yolk

Method:

  1. Cream butter and sugar till light and creamy
  2. Add flour, cornstarch and lemon peel.
  3. Mix well.  Add milk if needed.
  4. Wrap dough in cling wrap and leave in fridge to rest
  5. Roll dough to a thickness of 3 mm and press circles of about 60 mm in diameter
  6. Filling: Blend cream cheese, sugar and peel.  Add sultanas and egg yolk.
  7. Spoon half a spoon of filling in centre of each circle.
  8. Place a second circle on top and press the edges together with a fork.
  9. Place on greased cookie sheet and brush with egg yolk.
  10. Bake for 12 – 15 minutes in preheated oven at 180 degrees C (350 degrees F)

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Chef Chris’s Bakeapple Coconut Scones

Bakeapple Coconut Scones

Chef Chris Sheppard’s Bakeapple Coconut Scones

I first tasted this recipe at the Bonavista Institute’s Building Place workshop where Chef Chris Sheppard baked these delightful scones with a unique Newfoundland twist: bakeapples. After bugging Chef Chris enough, he shared his recipe. If you enjoy it, let him know on Twitter at @BonavistaChef

 

INGREDIENTS

  • 4 cups flour
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup fine coconut
  • 1 cup sugar
  • 2 cups raisins (optional)
  • 2 tbsp baking powder
  • 2 eggs, beaten
  • 1 – 250ml container bakeapple jam

METHOD

  1. Preheat oven to 350 degrees.
  2. In a large bowl add the flour and the butter and with a pastry blender or crumble with your hands until the mixture is coarse.
  3. Add coconut, sugar, raisins and baking powder. Stir to combine.
  4. Meanwhile mash the bakeapple jam in a small bowl.
  5. Add the beaten eggs.
  6. Now add the egg/bakeapple mixture to your flour mixture.
  7. Stir gently to combine.
  8. Drop by tablespoons onto lightly greased cookie sheet. (I used small ice cream scoop)
  9. Bake 18 – 20 minutes. Don’t overbake.

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Black Currant Cream Flan

Black Currant Flan

Black Currant Flan

This recipe is an adaptation of Chef Bob Arniel’s Blueberry Cream Flan – both blueberries and black currants work well. It is one of my favourites!

INGREDIENTS:

A 1.5 cup (375 ml) all purpose flour
1/2 cup (125 ml) sugar
1/2 tsp (2.5 ml) baking powder
1/3 cup (75 ml) unsalted butter
2 egg whites
1 tsp vanilla

B 3 cups (750 ml) fresh or frozen black currants (or blueberries)

C 2 tbsp (30 ml) all purpose flour
2 cups (500 ml) low-fat plain yogourt
1 egg, lightly beaten
2/3 cup (150 ml) sugar
2 tsp (10 ml) grated orange or lemon zest
1 tsp (5 ml) vanilla

METHOD:

  1. Combine A in an electric mixer, with paddle. Mix well.
  2. Press into bottom of a 10″ springform pan. Sprinkle with black currants.
  3. Make topping by combining C. Pour over berries.
  4. Bake in a 350F oven for an hour or until golden.
Black Currant Flan

Black Currant Flan

PER SERVING:

232 calories
6g fat
25mg cholesterol
89mg sodium
5 g protein
40g carbohydrate

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