Thursday, December 22, 2016

Make an Old Fashioned Plum Pudding for Christmas

Old Fashioned Plum Pudding
Plum pudding, a Christmas pudding, has been served on Christmas day for centuries. The traditional plum pudding is served in a blaze, with a sprig of holly stuck on top. For the plum pudding sauce, a little brandy is poured over the Christmas pudding and lighted at the last moment to produce the desired effect.
Plum pudding is best when made four or five weeks prior to Christmas and can be stored for months. During the Victorian era, a silver coin was baked in the pudding, with a promise of wealth in the coming year.
Many households have their own recipe for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients, notably the sweet spices, that are so important in developing its distinctive rich aroma, and usually made with suet.
1 Cup light molasses
3/4 Cup melted butter
1/2 Cup warm milk
2 eggs, beaten
1 Cup all-purpose flour, plus more to toss fruit
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 pint candied mixed fruit
1 Cup raisins
1 1/2 oz. brandy, plus 1 oz. for sauce
Holly sprig, for garnish
1/4 lb. butter
1 Cup sugar
1 pinch salt
1 tsp. vanilla extract
Prepare wet and dry ingredients
In a mixing bowl, combine the molasses with the melted butter, milk and eggs. In another, combine the flour, baking soda, salt, cinnamon and cloves. Add one third of the dry ingredients to the molasses mixture at a time, combining thoroughly. Add fruit and bake
Coat the candied fruit and raisins with a little flour by tossing, then add them to the batter, along with the one and a half ounces of brandy. Mix well and pour the batter into a greased, sugared steamed pudding mold. Place a rack into a large pot of water and stand the pudding mold on it. The mold should be half submerged in the water. Cover the pot and steam for 2 hours, adding more water if necessary. Prepare the hard sauce and serve
Allow the pudding to cool in the mold for 5 minutes. Meanwhile, beat together the quarter-pound of butter, the sugar, a pinch of salt, the vanilla extract and the remaining ounce of brandy. Turn out the pudding and garnish with powdered sugar and the holly sprig before serving with the hard sauce.

Wednesday, December 21, 2016

Making A Traditional Yorkshire Pudding

Traditional Yorkshire Pudding
Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is often served with beef and gravy and is part of the traditional British Sunday roast.
You will need a solid roasting tin measuring 11x9 in.
6oz of flour
2 eggs
6fl oz milk
4fl oz water
2 tbsp beef dripping
Salt and black pepper to taste
Pre-heat the oven to 425F
Begin by placing a sieve over a large mixing bowl, then sift the flour in, holding the sieve up high to give the flour a good airing as it goes down into the bowl. Now, with the back of a tablespoon, make a well in the centre of the flour and break the eggs into it. Add the salt and pepper.
Now measure the milk and water into a measuring jug. Then begin to whisk the eggs with an electric whisk and as you beat them the flour around the edges will slowly be incorporated. When the mixture becomes stiff simply add the milk and water mixture gradually, keeping the whisk going. Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed down into the batter, then whisk again till all is smooth. Now the batter is ready for use and although it's been rumored that batter left to stand is better, I have found no foundation for this - so just make it whenever is convenient.
To cook the Yorkshire pudding, remove the meat from the oven, and turn the oven up to the above temperature. Spoon two tablespoons of beef fat into the roasting tin and allow it to pre-heat in the oven. When the oven is up to temperature remove the tin, and place it over direct heat (turned to medium). Then, when the fat begins to shimmer and smoke a little, pour in the batter. Spread it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.

Sunday, December 4, 2016

Wonderful Gooey Butter Cookies

Gooey Butter Cookies
A clever twist on Gooey Butter Cake is making it into cookies. Ingredients:
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Alternate Recipe that I used.
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg + 1 large egg yolk
1 cup + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 + 1/8 teaspoon fine salt
1/3 cup powdered sugar
In a medium bowl, add the cream cheese and butter. Beat together with an electric mixer until fluffy, about 30 seconds.
Slowly add the sugar to the cream cheese mixture while continuously beating. Beat the sugar into the cream cheese mixture until light and fluffy, 1 minute.
Next, add the vanilla, whole egg, and egg yolk. Beat until combined.
In a separate small bowl, whisk together the flour, baking powder, and salt. Add this to the cream cheese mixture in three increments, beating in between each addition.
Chill the dough in the fridge for 30 minutes. This should not be optional.
Preheat the oven to 325-degrees, and line a cookie sheet with parchment paper.
Have the powdered sugar ready in a shallow bowl nearby.
Scoop out a heaping tablespoon of dough, roll it in your hands to form a ball. Roll the dough into the powdered sugar before placing them evenly on the baking sheet.
Bake for 14 minutes. Keeping a close eye on these cookies, they should not brown in the oven. The top of the cookies will be puffed and slightly wet.
I think, no matter the recipe, you will be very pleased with these cookies. As will your guest.

Thursday, December 1, 2016

Brentwood Waffle Maker How to make Waffles

How to make your own Waffles, including a Brentwood Waffle Maker Review.

If you have any ideas, and/or recipes you have found that help you, fell free to comment.