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Baking and Pastries


Bara Brith : Hot Cross Buns : Empire Biscuits : Chelsea Buns : Fat Free Brownies : Pecan Pie Bars

Bara Brith : Thanks to Deborah Saunders

This is a double recipe and translates to ‘Tea Bread’
2 Pounds of Self Raising Flour
1 teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Nutmeg
12 ounces Sugar
2 tablespoons Orange Zest ( or one large Orange )
Juice from that Orange ( or juice from the large Orange )
2 tablespoons Honey
2 Eggs
1.5 pints of strong cold Tea
One bag ( or I cup and a quarter ) of Mixed Fruit. Chopped to the size of Raisins
One bag ( or cup and a quarter ) Raisins
Soak fruit in cold tea overnight

Next day mix all dry ingredients.
Add the Eggs.
Add the Fruit, and the Tea.
The mixture should be very wet looking.
Put in greased loaf pans. Sprinkle with sugar.
Cook on 350 for at least an hour until tooth pick comes out clean.

Serve warm or serve cold with a spread of good Butter
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Hot Cross Buns

1/4 lb flour
1 oz yeast
4 oz castor sugar
% pint milk or milk and water
1/8 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
4-6 ounces currants
1 ounce chopped peel
4 ounces butter
2 eggs
Milk and sugar to glaze

Sieve flour into large bowl. Cream yeast with 1 teaspoon sugar and stir in tepid liquid.
Strain into sieved flour and mix well. Cover with a cloth and leave in a warm place to set the sponge about 20 minutes. Meanwhile, sieve remaining flour with sugar, salt, cinnamon and nutmeg, and stir in currants and peel. Melt butter and beat eggs. When mixture has well “sponged,” stir in all dry ingredients, pour in melted butter and eggs and mix thoroughly, beating with the hand. Cover basin with a cloth and put it aside in a
warm place to rise for about 1 hour or till dough has almost doubled its size.
Flour hands, take small portions of dough and shape into buns. Put on a well-greased baking tin, spacing well. Cut a cross on top of each and again put in a warm place to prove for 20-3 0 minutes. If necessary, re-mark cross before putting buns in a very hot oven (450 degrees). Glaze when golden brown and almost cooked. Cool on a cake tray or sieve
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 Empire Biscuits

1/2 cup butter
1/2 cup margarine
1 cup sugar
4 cups all-purpose flour
Raspberry jam
4 tablespoons icing sugar
1-2 teaspoons water
18 glace cherries, cut in half

Cut butter and margarine into sugar and flour (may use a food processor, pulsing every 20-30 seconds). Spread out and pat into a large, lightly greased cookie sheet. Mark rounds with a 2-3-inch round cutter. Sprinkle lightly with sugar, and bake 40-45 minutes at 325 degrees, or until golden brown. Remove from oven, let cool slightly, then cut into rounds with cutter while still warm. When cook, remove rounds to cooling rack. (Save leftover shortbread, crumbled, and use for base for pies instead of graham cracker crumbs.) Mix icing sugar and water until smooth, but not too thin. Spread on top of half of rounds. Top with half a glace cherry. Before serving, spread un-iced half with small amount of raspberry jam and top with iced half Makes 18
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Chelsea Buns

4 ounces butter
¼ pint milk
4 ounces castor sugar
>~ ounce yeast
2 eggs
1 lb flour
A little lard
3 ounce currants

Melt butter, add most of the milk and 3 ounces of the sugar, and warm together. Cream
the yeast with the rest of the milk; beat the eggs. Sieve the flour, add the warmed
ingredients and the creamed yeast to the flour, together with the beaten eggs, and mix
thoroughly. Cover with a clean, damp cloth, and put to rise in a warm place until the
dough has doubled in size. Roll out dough to an oblong, brush with fat, sprinkle fruit and
sugar over the dough and roll up from the long end tightly. Cut slices 1 inch thick and
place close together in a greased straight-sided pan. Let rise for 25 minutes. Bake in a hot
oven (450 degrees) for 15-20 minutes until well risen and golden. When almost cooked,
brush with a sugar glaze.
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Fat Free Brownies

15 ounce can black beans (drained & rinsed well)
4 large eggs
1/2 cup granulated Splenda
3 tbsp cocoa powder coffee dissolved in 1 tbsp hot water)

2 tbsp strong coffee (or 1 tbsp instant coffee and1 tsp baking powder
2 tbsp canola or olive oil
1 tsp vanilla
Directions

Preheat oven to 350*F.
Prepare an 8×8 baking pan by spraying it with cooking spray.
Mix all ingredients in a food processor or blender.
Add the beans last and make sure you blend VERY well.
Bake for 30 minutes, or until toothpick comes out clean.

Allow to cool before slicing.
Brownies are approx. 2″x2″ in size.
Number of Servings: 16
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Pecan Pie Bars Thanks to Brenda VanIwarden

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly.

Press the crust evenly into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute and then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board.

Peel off the foil from the sides, slice into 2 inch squares (or smaller) and serve.

 

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