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Author Topic: YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY  (Read 8649 times)

Offline rosalind dna

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It is the first ever National Baking Week 2008, this week, so later on
this week, I bake just for myself some scones and a few other favourite treats

EG: Cheese Straws (Cheese biccies)

They are simple but messy to do, so here is my own recipe!!!!!!!

(You can either use a food mixer or your hands to make this mixture!)

Temperature: Gas 8

2 Teaspoons Baking Powder
2oz/50 grams Plain Flour
Pinch of Salt (optional)
Small pinch of Cayenne Pepper or Paprika
1 Teaspoon Dry Mustard Powder
2oz/50 grams Margarine or Butter,
3oz/75 grams Grated Strong Cheese
1 Egg Yolk

Sift the flour and the seasonings together, then rub in the fat,
Add the grated cheese,

Mix to a stiff dough with the separated egg yolk with cold water if needed.
Roll out thinly on a floured board, then cut either into narrow strips or with a round biscuit cutter.

Put onto a pre-greased baking sheet and cook in a hot oven for about 10-12 minutes,
{Note: Do take care not to let them burn.}

- - - - - - -
Leave to cool on a wire cooling tray then put in an airtight tin or eat.
_____________________________________________________

Now what about some of your recipes, go ahead.

 


 

Offline Make it Lady

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #1 on: 20/10/2008 21:17:07 »
I like to cook but my old domestic science teacher put me off baking for life. I bake rarely but go to the WI sales and buy up lemon drizzle cake and then pass it off as my own. Freddy might make the above as he likes to do it. 
 

Offline Ray hinton

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #2 on: 21/10/2008 00:18:38 »
oh yes, cheese scones too please rosalind ! yum yum ! ;D
 

Offline rosalind dna

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #3 on: 21/10/2008 14:36:16 »
Hi Ray ok a recipe for Cheese Scones as requested. But do you have any recipes?

Cheese Scones

8oz/225grams Self-raising flour
2 teaspoons Bicarbonate of Soda
Pinch of Salt (optional)
2oz/55grams Margarine or Butter
1 Large Egg, beaten
2oz/55 grams Mature Cheddar Cheese, grated
5Fl oz/150ml Milk

Preheat oven to hot - Gas 8
Grease a baking tray and the greaseproof paper

Mix together the flour and salt and rub in the margarine or butter with your fingers,
until it's light to the touch or with a mixer.
Stir in the grated cheese and then the milk to get a soft dough

Turn onto a floured board and knead lightly. Pat out to a round 2cm or 3/4ins thick.
Use a 5cm/2in biscuit cutter, stamp out rounds and place on baking sheet to use up all of the soft scone dough.

Brush the tops of the scones with a little milk. Bake for 12-15 minutes until
scones are risen and golden.
Cool on a wire rack.

 

blakestyger

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #4 on: 21/10/2008 16:05:32 »
Mrs blakestyger bakes me a boiled fruit cake every week  [^]

3/4 lb mixed fruit (inc whole cherries, bits of prune and date and some nuts)
4 oz sugar
4 oz butter
1/4 pt water
1 egg
8 oz S R flour
1/2 tsp ground mixed spice

Melt butter and sugar. Add fruit, water, spice simmer 20 mins in saucepan. Beat egg, add and stir in flour. Allow to cool to lukewarm, press well down into tin and cook 2 hrs @ 1.5 gas covered in brown paper.
This is a relatively low calorie cake and very simple to make.
« Last Edit: 21/10/2008 16:34:35 by blakestyger »
 

Offline Carolyn

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #5 on: 21/10/2008 21:40:36 »
My grandmother used to bake a Japanese fruit cake.  She only made it a few times a year, but it was my favorite!  It was 7 layers, spice and yellow and had a coconut icing.  She died a few years ago and we haven't been able to find the recipe anywhere.

If anyone knows how to bake one, I would love their recipe!
 

Offline rosalind dna

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #6 on: 23/10/2008 11:35:24 »
This afternoon, I'll be baking for myself some scones and perhaps cheese straws but tomorrow or over the weekened it'll be a sponge cake: recipe following -

Victoria Sandwich (sponge)

Serves 6

4oz/100grams Margarine or Butter
4oz/100grams Caster Sugar, plus a little extra to sprinkle on top of the cooked cake
2 Standard sized Eggs
4oz/100grams Self-raising flour, sifted
3 Teaspoons Baking Powder, sifted

2 heaped tablespoons of jame

1. Preheat oven to moderate/medium to hot, Gas 5, 375deg(electric)

2. Grease two 7-inch/(18cm) round cake tins. Line bases with greaseproof paper and then grease the paper.

3. Beat the margarine with 4oz/100grams caster sugar until light and fluffy.

4. Beat the eggs together then beat into the mixture, (if the mixture "curdles" then add a small spoonful of sifted flour).

5. Using a metal spoon, fold in the sifted flour.

6. Divide the mixture evenly between the two 7-inch(18cm) round cake tins.

7. Bake the cakes in the centre of the preheated oven for 20-30 minutes or until firm to the touch and risen.

8. Turn out to cool on a wire cooling rack

9. Sandwich cake with jam then lightly top cake with the caster sugar.
___________________________________________





 

 
 

Offline Don_1

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #7 on: 23/10/2008 11:46:50 »
Hmmm, scones eh!

Can I have some with clotted Cornish cream & strawberry jam with a nice pot of English breakfast tea?

Yummy

By the way, it's just the right time for baking the Christmas cake.
 

Offline rosalind dna

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #8 on: 23/10/2008 12:25:29 »
Hmmm, scones eh!

Can I have some with clotted Cornish cream & strawberry jam with a nice pot of English breakfast tea?

Yummy
Quote
Come to tea with the Cornish clotted cream and I'll find the jam.

By the way, it's just the right time for baking the Christmas cake.

I don't like Christmas cake or Christmas Pudding, so I shan't be baking/steaming either dried fruit Christmas food.
 

Offline rosalind dna

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #9 on: 23/10/2008 19:13:20 »
Rosalind's baking and firstly her cheese straws:



Plain Scones with Clotted Cream and jam.



I had made such a mess that I had to clean the whole of the kitchen.
 

Offline rosalind dna

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #10 on: 24/10/2008 15:23:50 »
Does anyone have a recipe for Pumpkin Pie for tonight's meal please
 

Offline Don_1

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #11 on: 24/10/2008 17:07:40 »
I found a recipe on the web for Pumpkin Pie and made it once some years ago.

Very filling. It filled the dustbin anyway!!!
 

Offline rosalind dna

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #12 on: 24/10/2008 21:19:37 »
I found a recipe on the web for Pumpkin Pie and made it once some years ago.

Very filling. It filled the dustbin anyway!!!

Thanks Don but instead of Pumpkin Pie tonight I made a cheese sauce for 1/2 a marrow and leeks with couscous. None left
 

Offline Karen W.

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #13 on: 24/10/2008 23:27:56 »
I found a recipe on the web for Pumpkin Pie and made it once some years ago.

Very filling. It filled the dustbin anyway!!!

OH I love pumpkin pie!
 

Offline Don_1

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #14 on: 25/10/2008 16:20:23 »
Do you have a good recipe?
 

Offline Simulated

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #15 on: 25/10/2008 19:32:33 »
I just made cinnamon rolls =D
 

Offline rosalind dna

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #16 on: 25/10/2008 20:15:32 »
I just made cinnamon rolls =D

Ryan well done and did they taste good?
What was the recipe for the cinnamon rolls, do you have to type out?
 

Offline Carolyn

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #17 on: 25/10/2008 20:16:51 »
I need to stay out of this thread.....it's not good for my diet.
 

Offline Karen W.

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #18 on: 25/10/2008 21:45:54 »
ME TOO.. I BAKED PEANUT BUTTER JUMBLES WITH OATMEAL AND CHOCOLATE CHUNKS, AND MOLASSES CRINKLES FOR MY DAUGHTER LAST NIGHT... ooooh BAD IDEA!!
Dude.... sorry bout the caps.. my pinkie seems to keep hitting the caps...
 

Offline Karen W.

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #19 on: 13/12/2008 23:49:01 »
Do you have a good recipe?

yes I do.... I will post it as soon as possible.....
 

Offline rosalind dna

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #20 on: 15/12/2008 12:32:47 »
I thought that scones might be useful for Christmas teas that is only next week.

Plain scones


8oz/225grams Self-raising flour
2 teaspoons Bicarbonate of Soda
Pinch of Salt (optional)
2oz/55grams Margarine or Butter
1 Large Egg, beaten
2oz/55 grams Mature Cheddar Cheese, grated
5Fl oz/150ml Milk

Preheat oven to hot - Gas 8
Grease a baking tray and the greaseproof paper

Mix together the flour and salt and rub in the margarine or butter with your fingers,
until it's light to the touch or with a mixer.
Stir in then the milk to get a soft dough

Turn onto a floured board and knead lightly. Pat out to a round 2cm or 3/4ins thick.
Use a 5cm/2in biscuit cutter, stamp out rounds and place on baking sheet to use up all of the soft scone dough.

Brush the tops of the scones with a little milk. Bake for 12-15 minutes until
scones are risen and golden.
Cool on a wire rack.
__________________________

Fruit Scones
8oz/225grams Self-raising flour
2 teaspoons Bicarbonate of Soda
Pinch of Salt (optional)
2oz/55grams Margarine or Butter
1 Large Egg, beaten
2oz/55 grams Raisins, Sultanas or currants.
5Fl oz/150ml Milk

Preheat oven to hot - Gas 8
Grease a baking tray and the greaseproof paper

Mix together the flour and salt and rub in the margarine or butter with your fingers,
until it's light to the touch or with a mixer.
Stir in the dried fruit and then the milk to get a soft dough

Turn onto a floured board and knead lightly. Pat out to a round 2cm or 3/4ins thick.
Use a 5cm/2in biscuit cutter, stamp out rounds and place on baking sheet to use up all of the soft scone dough.

Brush the tops of the scones with a little milk. Bake for 12-15 minutes until
scones are risen and golden.
Cool on a wire rack.

 

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YUM !!! It is NATIONAL BAKING WEEK 2008, this week, YUMMY
« Reply #20 on: 15/12/2008 12:32:47 »

 

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