Baking Day

I know there are thousands of blogs that specialise in baking.  They take the most wonderful photographs of the food but I wonder how much is prepared in an ordinary kitchen, or one like those that you see on the adverts that are as big as some houses.

This blog is different, I don´t pretend to do things by the book, if there are short cuts I use them.  I don’t labour over a hot stove I just like to make things as quickly as possible but I do like them to taste good. I spent the afternoon baking and thought I would show you the outcome.  You won’t find perfect looking specimens here, the results are sometimes wonky and lopsided but it shows a ‘normal’ cook has made them rather than a professional whose results you could never match.  And, for all their faults, and I don´t mean to brag, they do taste delicious.

Baking in Tenerife

Fruit Scones
Most recipes for scones use either milk or buttermilk.  I like to use yogurt and if it has past its sell-by date by a day or two the better it tastes.

Ingredients
8oz self-raising flour
1 teaspoon baking powder
2oz soft margarine
3oz mixed fruit
1oz sugar
1 egg
1 carton plain yogurt

Method
Combine the flour, baking powder and sugar together then rub in the margarine.
Add the mixed fruit.
Stir in the egg then the yogurt to make a soft dough.
Turn on to a floured board and knead very lightly.
Cut out rounds and place on the well-greased baking sheet.
Bake for 12-15 minutes in pre-heated oven (200 degrees) until well risen and golden.
Serve with butter and jam

Baking in Tenerife  Baking in Tenerife

Variations – Plain Scones – omit the fruit! Coffee Scones – replace 1 tablespoon of yogurt with coffee essence or strong black coffee. Lemon Scones – omit the fruit and add the finly grated rind of 1/2 lemons. Walnut Scones – replace the fruit with 3oz of walnuts.

I much prefer savoury to sweet so I tend to make cheese scones for me and fruit for OH.

Easy Cheese Scones
Ingredients
8oz self-raising flour
1 teaspoon baking powder
2oz soft margarine
2oz grated cheese
pinch of salt
1 level teaspoon dry mustard
1 carton plain yogurt

Method
Combine the flour, baking powder, mustard and salt together and rub in the margarine.
Mix in the grated cheese.  Add the yogurt to make a soft dough.
Turn on to a floured board and knead very lightly.
Cut out rounds and place on the well-greased baking sheet.
Brush the tops of the scones with a little milk or sprinkle with extra cheese
Bake for 12-15 minutes in pre-heated oven (200 degrees) until well risen and golden. Serve with butter.

Baking in Tenerife

Variations – Cheese and Onion – add 2 level tablespoons minced raw onion or 1-2 tablespoons chopped chives. Cheese and Ham – add 1oz minced ham to dry ingredients.

For something sweet Condensed Milk Cookies and Peanut Butter Cookies are a treat.

Condensed Milk Cookies
Ingredients
6oz self raising flour
4oz caster sugar
3oz margarine
4oz sultanas or raisins
4 tablespoons of condensed milk
A little extra butter to grease the baking tray

Method
Combine the flour, sugar and margarine in a large bowl until it resembles breadcrumbs.
Stir in the fruit and condensed milk.  Then comes the messy part, use your hands to knead into a large ball. Once formed, take off small pieces, about the size of a walnut. You should get around 18 portions from this mix. Roll them between your palms and then press them slightly flat. Lay them on the baking tray and place them into a pre-heated oven at 180 degrees.

Bake for around 10 minutes, by which time they should have flattened slightly, spread slightly and browned nicely. Remove from the oven and cool on a rack.

Condensed milk cookies

18 are far too many for OH and myself so like the mixture for Peanut Butter Cookies, I divide into smaller portions as both freeze well for up to a month.

Then for pure indulgence what is better than a Cheesecake

Lemon Cheesecake
Ingredients
2oz butter melted
3½oz digestive biscuits
2oz soft brown sugar
7oz cream cheese
juice and rind of 2 lemons
1 tsp vanilla essence
7oz caster sugar
1 egg
5fl oz Evaporated Milk

Lemon Cheesecake Baking Tenerife

Method
Melt the butter in a saucepan.
Crush the digestive biscuits in a plastic bag, using a rolling pin.
Combine the butter, biscuits, brown sugar and press into the base of a greased, 9in loose-bottomed cake tin. Chill for 30 minutes.

Mix the cream cheese, lemon juice and rind, vanilla, caster sugar, egg and evaporated milk.
Pour cheese mixture into the cake tin.
Bake for 30 minutes at 160 degrees Increase the heat to 170C. For a further 30 minutes.
Turn off the oven and open the door. Allow the cheesecake to cool in the oven.

Once cooled you can decorate the top with home-made Lemon Curd

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5 Responses to Baking Day

  1. Etta Greenlee says:

    Very interesting, appreciate your ideas and will use.

  2. Luciano Rudoy says:

    Simply wanna tell that this is very helpful , Thanks.

  3. ttrcia says:

    love cheesecake. Scones looks super will have to try your recipe. Thanks RQ

Comments are closed.