Bread

Traditional Recipes

Bread & butter pudding

6 thin slices of bread & butter
2oz sultanas or raisins
3 eggs
1 .5 oz of sugar
1.5 pt milk

Grease a 2pt a 2pt pie dish. Then cut the bread into squares and lay them in the dish. Sprinkle with fruit over each layer. Beat the eggs with the sugar, add the milk & pour mixture over the bread. Leave to soak for half an hour. Then bake for 1hour at 180c, or gas mark 4 until the liquid has set.

Jackie Gilbert

Welsh cakes

4oz self raising flour
Pinch of salt
1oz sugar
1 egg
1oz margarine
milk to mix
1oz of sultanas

mix together the flour, salt, and sugar. Add the beaten egg, then milk. Mix well. Stir in melted margarine. Drop the mixture in spoonfuls on a hot griddle or frying pan, and cook for 2 mins on each side. Delicious served warm.

Jackie Gilbert

Fage:
You take enough potatoes to make enough for family portions about 6 large potatoes or so it all depends on the size and amount of flour (sometimes you need to put a bit extra into it) and then boil them and mash them. Then add a bit of garlic or onion powder (or salt depends if your a health nut or have to be for health reasons I prefer the powder though cause salt takes from spice even though it is itself a condiment) to taste and add some butter or margarine into the mix (I use about two tablespoons while the potato is still hot) and then add the flour to make the potatoes into a slightly doughy texture and fry it in a non-stick pan, the amount of flour always varies but I ball-park it at two cups or so. Its really good I learned it in home economics. and it one of the only recipes that I can remember off the top of my head!

Irish Soda Bread:

4 cups (16 oz) of all purpose flour. (preferably unbleached)
1 Tsp baking soda
1 Tsp salt
14 oz of buttermilk

Method:
Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

Friends from POF

"St. Lucia Buns"
2 packages fast rising yeast
2 large eggs
1 egg yolk
1/2 cup water
2/3 cup milk
1/2 cup sugar
1 tsp. salt
1/2 cup butter, or marg. or shortening
5-5 1/2 cups flour
1/2 tsp. cardamon (optional) a very different spice, quite strong.
Topping
1 egg white (well beaten)
2 tbsp. sugar
1/2 tsp. pure almond extract
red and green candied cherries

1.In a large mixing bowl add water, milk, butter, sugar, salt, heat in microwave for about 2 min.. Mix well with whisk, let cool slightly (just until it no longer feels hot to the touch).
2.Mix 3 cups of flour with the 2 packs of yeast.
3. Add flour/yeast mix. to the warm liquids, add the 2 eggs and 1 yolk (save the white for the topping) Mix well.
4. Add the other 2 1/2 cups of flour, mix well, turn onto a slightly floured counter, knead for about 4 min., it should be smooth and shiny in appearance.
5.Put in a greased bowl, cover with cloth, let rise for 1 hour.
6.Punch down dough, cut into 4 pieces, let sit covered for 10 min.
7.Divide the 4 pieces into 5 or 6 smaller pieces, you should end up with 20-24 pieces of dough. Try to get all the pieces to be about the same size.
8.Take each piece and roll into a 's' shape, coil one side, then the other, place on a greased cookie sheet, 8 buns to a sheet. cover, let rise for 35 min.
9.Add the almond extract to the egg white, beat well, until thick, doing one sheet at a time, brush each bun carefully with the egg white mix. then put half a red cherry on one side and a green cherry on the other side, then sprinkle with a little sugar.
10. Bake at 375 F. for 10 min. then look at them, they should be a very light golden brown, as the bottom will get browner than the top. they may need about 13-15 min. Bake one sheet at a time.
If you are not used to baking, it seems like a lot of work, but they are very yummy, I make these every year for Christmas breakfast; they are Swedish in origin.

One thing about the St. Lucia buns, roll into a 10-12 inch rope, then coil top end one way, the bottom end the other way, and then you have a 's' shape.

Friends from POF

SEAFOOD CHOWDER:

1/2 lb of EACH: Scallops, Clams, Shrimp, Lobster or Crab*
3 onions, diced
4 cups potatoes, cubed
1 can evaporated milk
1 stalk celery, diced
3 cups milk
1/2 pound butter
1/4 tsp pepper
1/4 tsp savory
1 bay leaf
Cook onions, potatoes and celery, on low, in just enough water to cover, until almost done (
normally about 10 -15 minutes.
Then add seafood and cook until done. Add butter, salt, pepper, savory, bay leaf and milk.
Heat without boiling. Sprinkle with paprika.

You can add 1 or 2 strips of cooked and crumbly bacon, i do it's lovely!!

Caramel Apple Pizza:

"Sweet wedges of this fun fall dessert are sure to impress guests," It has an appealing appearance and tempting combination of apple, caramel and peanut butter flavors.

1 tube (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
2 tablespoons milk
4 cups sliced peeled tart apples ( about 3 large)
1 can (12 ounces) lemon-lime soda
1 teaspoon ground cinnamon
1/2 cup caramel ice cream topping
1/3 cup chopped pecans

Press cookie dough into a greased 14-in. Pizza pan. Bake at 350 for 20 minutes or until golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan. In a mixing bowl, beat the cream cheese, peanut butter, brown sugar and milk until smooth. Spread over the cooled crust. In a bowl, combine the apples and soda; drain well. Toss apples with cinnamon; arrange over cream cheese mix. Drizzle with the caramel topping and sprinkle with pecans. Cut into wedges. Yield: 8-10 servings.

Friends from POF