Plum Cake With Clotted Cream Frosting
I created this cake when I had a bunch of plums staring me in the face and were on the brink of going bad. I hate wasting food so put this cake together and it turned out very nice. It is also great to eat for breakfast!
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
½ Cup Butter At Room Temperature
1 ¼ Cups Sugar
2 Eggs
¾ Cup Milk
1 Teaspoon Vanilla
6 Diced Plums
Beat the eggs in a large bowl. Add the sugar and continue beating until fluffy. Add the butter and continue to mix. Sift the flour with the baking powder and salt. Add the flour mixture to the butter mixture. Beat in the milk and vanilla. Fold in the diced plums. Pour the batter into a 13x9x2 inch baking pan. Bake in a preheated 350° F oven for 30 minutes. Remove from the oven and completely cool. Frost with the Clotted Cream Frosting. Serves 10
Clotted Cream Frosting
INGREDIENTS
1 Cup Unsalted Butter At Room Temperature
½ Cup Room Temperature Cream Cheese
6 Ounces Clotted Cream
2 Teaspoons Vanilla
2 Cups Powdered Sugar
Beat the butter, cream cheese and clotted cream until fluffy. Add the vanilla while continuing to beat. Gradually add the powdered sugar through a sifter. Beat well. Frost a cooled cake.
French Toast
When I moved to France in the early 1980’s I was excited to show my new French friends what I could cook. One morning I decided to make everyone a large American breakfast. When I told them that what I was making was called “French Toast” they heartily laughed and said, “This is NOT French.” Laugh all they wanted to, but they ate it up anyway!
INGREDIENTs
6 Large Eggs
4 Cups Milk
1 Loaf Brioche
½ Cup Superfine Sugar
¼ Cup Clarified Butter
1 Teaspoon Ground Cinnamon
1/8 Teaspoon Nutmeg
2 Tablespoons Unsalted Butter
Powdered Sugar
Maple Syrup
Cut the loaf of brioche into 1 inch slices and set aside. In a large bowl whisk together the eggs, milk and sugar. Add the nutmeg and cinnamon. In a baking dish layer the bread slices. Pour the egg mixture over the bread slices and let it stand for 3 minutes. Turn slices over and let it stand for another 3 minutes. Preheat the oven to 200° F and place a baking sheet in the oven to warm. Coat a large skillet with some of the clarified butter. Heat over a medium heat and add 4 slices of the soaked bread. Cook until golden brown and turn to cook the other side to a golden brown. Use more clarified butter if needed. Transfer to the baking sheet in the oven to keep warm. Repeat until all bread pieces are cooked. Serve French Toast with dusted powdered sugar and syrup. Serves 4
Mini Blueberry Breads
INGREDIENTS
1 ¾ Cups Unbleached Flour
½ Cup Sugar
2 Teaspoons Baking Powder
¼ Teaspoon Salt
2 Beaten Eggs
¾ Cup Butter Milk or Sour Milk
¼ Cup Olive Oil
1 Cup Blueberries
Preheat the oven to 400° F. Grease 6 mini bread pans and set aside. In a medium bowl combine the flour, sugar, baking powder and salt. Make a well in the center and set aside. In another bowl combine the eggs, milk and olive oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened. The batter should be lumpy. Add the blueberries until combined. Fill each mini bread pan two thirds full. Bake for 20 minutes until golden brown. Remove from the oven and cool on a wire rack for 5 minutes. Remove from the pans and serve warm. Makes 6 mini breads
Corned Beef Hash
Corned Beef Hash is a breakfast tradition, especially with a freshly poached egg on top. You can purchase cooked corned beef or use leftovers.
INGREDIENTS
6 Tablespoons Butter
1 Large Chopped Onion
3 Cups Chopped Lean Cooked Corned Beef
3 Cups Cooked Potatoes
1 Red Bell Pepper
½ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Fresh Chopped Parsley
In a large skillet melt the butter over medium heat. Add the onion and cook for 5 minutes until tender. Stir often. Stir in the corned beef, potatoes, red pepper and pepper until well combined. Cook for 15 minutes and press the hash down firmly with a spatula until the bottom of the hash has browned. With the spatula, turn the hash over one small section at a time. Cook for another 10 minutes and, again, press down with the spatula and cook until the second side has browned. When finished cooking remove from the stove and sprinkle with parsley. Serves 4
Cherry Jam
Who can resist homemade cherry jam?
INGREDIENTS
5 Half Pint Canning Jars & Lids
2 Pounds Dark Sweet Cherries
5 Cups Sugar
¼ Cup Fresh Lemon Juice
3 Ounces Liquid Fruit Pectin
Prepare the jars and lids by washing in hot soapy water. The jars must be heated before canning to prevent breakages. Submerge them in enough cool water to cover. Heat to boiling. Remove the pot from the heat and cover it. Leave the jars in the hot water for at least 10 minutes. Place the lids and bands in a saucepan with enough water to cover. Bring to a simmer. Remove the pan from the heat, cover it and keep hot until ready to use. Remove the jars and lids one at a time as needed.
Remove the pits from the cherries and finely chop enough cherries to equal 3 cups. In a heavy nonreactive 8 quart saucepan combine cherries, sugar and lemon juice. Heat to boiling over a high heat. Stir constantly. Stir in pectin. Cook until mixture comes to a rolling boil. Boil 1 minute. Remove from the heat and with a spoon skim off any foam. Quickly ladle hot jam into hot jars to within ¼ inch of the tops. Wipe the jar rims and thread clean. Cover quickly with the lids and screw the bands on securely, but not too tightly. Process in boiling water bath for 10 minutes. Cool jars and test for airtight seal. Makes five 8 ounce jars.
Chocolate Muffins
Chocolate Muffins are great for a sinful breakfast or mid-day snack.
INGREDIENTS
1 ¾ Cups Unbleached Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
2 Tablespoons Cocoa Powder
¾ Cup Sugar
1 Cup Chocolate Chips
1 Cup Buttermilk or Sour Milk
1/3 Cup Plus 2 Teaspoons Vegetable Oil
1 Large Egg
2 Teaspoons Vanilla Extract
Preheat the oven to 400° F. You will need a muffin tin and paper muffin cases.
In a large bowl combine the flour, baking powder, baking soda, cocoa, sugar and chocolate chips. In a medium sized bowl combine the buttermilk, vegetable oil, egg and vanilla extract. Pour the liquid mixture into the dry ingredients and mix, but don’t over mix. A lumpy batter makes the best muffins. Spoon into the prepared muffin cases and bake for 20 minutes or until the muffins are dark, risen and springy. Remove from oven and let cool on a wire rack. Serve with butter, cream cheese or plain. Makes 12 muffins
Raspberry Kolaches
INGREDIENTS
8 Ounces of Raspberries
19 Tablespoons Plus 1 Teaspoon Sugar
½ Teaspoon Fresh Lemon Juice
¼ Cup Water
1 ¼ Ounce Package Active Dry Yeast
4 Tablespoons Softened Butter
2 Tablespoons Melted Butter
½ Teaspoon Kocher Salt
1 Egg Yolk
3 ½ Cups Flour
¾ Cup Milk
½ Cup Heated Water
Combine berries, 12 tablespoons sugar, fresh squeezed lemon juice and ¼ Cup Water in a medium pan over medium-high heat. Cook for 8 to 10 minutes or until thick. Remove from heat and mash berries until they are chunky. Let the berries cool.
In a small bowl, stir the yeast, 1 teaspoon sugar, and ½ cup heated (115°) water, Let stand until the yeast mixture is foamy. In a large bowl, beat the softened butter and 3 tablespoons sugar. Add the salt and egg yolk and beat until smooth. Add the yeast mixture, 3 ¼ Cups flour and milk to form dough. In the bowl knead the dough to form a ball. Cover the bowl with a tea towel and set aside in a warm place for about an hour to let rise. To make the crumb topping, combine the remaining sugar, 1 teaspoon melted butter and the remaining flour in a bowl. Set aside.
Preheat the oven to 375° F. Divide the dough into 16 balls. Arrange on a parchment lined baking sheet. Brush with the remaining melted butter and cover with plastic wrap. Let rise for 30 minutes. Using the back of a spoon, make an indentation in each ball. Spoon 1 tablespoon of the raspberry filling into each kolache. Sprinkle with the crumb topping and bake for 30 to 35 minutes or until golden. Makes 16
English Muffins
Purists insist that you should never slice open an English Muffin to toast it. Instead cut a sliver in the side and toast it whole. When done, poke butter in through the slit and savor the muffin with your morning cup of tea.
INGREDIENTS
¼ Cup Warm Water (110° F)
Pinch of Sugar
1 Envelope Active Dry Yeast
1 ½ Cups Warm Milk (110° F)
2 Tablespoons Unsalted Butter, Cut Into Bits & Softened
1 Tablespoon Honey
5 ¼ Cups Unbleached Flour
1 ¼ Teaspoons Salt
Cornmeal
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let stand until the yeast dissolves and becomes foamy (for about 10 minutes). Meanwhile, butter a large bowl. With an electric mixer combine the milk, butter and honey. Combine until the butter is almost melted. Stir in 2 ½ cups flour and the yeats mixture. Beat at high speed for 3 minutes or until well combined. Cover the dough with a tea towel and let it rise in a warm place, away from drafts, until it is doubled in volume, about 30 minutes. Butter a 4 quart mixing bowl and set aside. Stir the salt into the dough. With a wooden spoon, stir in enough of the remaining flour so the dough forms a ball. Turn the dough out onto a well floured surface. Knead the dough until it is smooth and elastic – about 8 to 10 minutes – adding enough of the remaining flour to keep the dough from sticking. Transfer the dough to the prepared bowl, turning it once to coat the top of the dough with butter.
Cover the dough with a tea towel and let it rest in a warm place, away from drafts, until it is doubled in volume (about 45 minutes). Punch the dough down and divide it in half. Sprinkle a bread board generously with the cornmeal. Place half of the dough on a board and sprinkle more cornmeal over the top of the dough. Gently roll the dough out into a ½ inch thick round. Cut out the English muffins with a floured 3 inch biscuit cutter. Repeat with the remaining dough. Arrange the dough rounds 2 inches apart on ungreased baking sheets. Knead, reroll, and cut the dough scraps once. Cover the muffins with a tea towel and let them rise in a warm place, away from drafts, until they are doubled in volume, about 30 minutes. Heat a lightly oiled nonstick griddle or skillet over medium high heat. Lift some of the dough rounds with a spatula onto the griddle. Cook for 2 minutes on each side, and then reduce heat to medium and cook, turning every few minutes, for about 13 to 18 minutes, until done in the center. Cool muffins on wire racks while you cook the remaining muffins. Serve with butter, jam or honey. Makes 10 to 12 muffins
Scones With Jam & Cream
INGREDIENTS
2 Cups Unbleached Flour
¼ Cups Sugar
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/3 Cup Cold Unsalted Butter
Zest of 1 Lemon or Orange
1 Large Lightly Beaten Egg
1 Teaspoon Vanilla
½ Cup Heavy Whipping Cream
¼ Cup Jam or Preserves
Egg Mixture For Brushing Tops
1 Slightly Beaten Egg
1 Tablespoon Heavy Cream
Garnish
Devon Cream or Lightly Whipped Heavy Cream
Preheat the oven to 425° F and place the rack on the middle of the oven. Line the cookie sheet with parchment paper. In a large bowl, whisk together flour, baking powder, salt and sugar. Cut the butter into small pieces and mix with a pastry blender. If you don’t have a pastry blender you can use two knives. The mixture should look like coarse crumbs. Stir in the lemon or orange zest. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Combine, but do not over mix.
Transfer to a lightly floured surface and gently knead dough four or five times. Roll it into a ¾ inch thick round. Cut out the scones with a floured 2 inch cookie cutter. Arrange the scones on the parchment paper about 1 inch apart. Brush tops with egg mixture. Bake the scones for 12 to 15 minutes, until the tops are lightly golden and the bottom sound hollow when tapped. Serve the scones on a platter with the jam of your choosing and Devon cream or whipping cream on the side.
Date Nut Bread
Serve this Date Nut Bread with butter or cream cheese. You will love it!
INGREDIENTS
1 ½ Cups Chopped Pitted Dates
6 Tablespoons Butter – Cut Into Pieces
1 ¼ Cups Boiling Water
2 Cups Unbleached Flour
¾ Cups Sugar
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Large Lightly Beaten Egg
1 Cup Coarsely Chopped Walnuts
In a medium bowl, combine dates, butter and boiling water. Let stand until cool. Preheat the oven to 325° F and grease a 9×5 inch metal loaf pan. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Sir the egg into the cooled date mixture. Stir date mixture into the flour mixture just until the flour is moistened. Pour the batter into the prepared pan. Bake for 1 hour and 15 minutes or until a toothpick comes out clean. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a rack. Makes 1 loaf (16 Slices)
