| Home >
Recipes >
Baking, breads, biscuits, scones & puff pastry |
| Warm from the oven..mmm, good. |
Primary Sites:
Anne's Apple Pie *****
So simple (and delicious), it should be illegal! A great hostess gift, by the way.
[More]
Bara Brith Bread and Butter Pudding (1) ****
A traditional Welsh (and Irish) fruit bread (pudding).
[More]
Bara Brith Bread and Butter Pudding (2) ****
Speckled Bread: a traditional Welsh (and Irish) fruit bread (pudding).
[More]
Basic Pie Crust *****
Please also see our pie-making success tips.
[More]
Basic Pie Crust (2) *****
This one is slightly more complex, but fundamentally easy.
[More]
Boyikos de KesoM (Peppery Cheese Biscuits) ****
The more flavourful cheese you use, the tastier the biscuits will be. These can also be frozen in an air tight container for up to one month.
[More]
Cranberry Scones *** 1/2
Author:recipe courtesy of Becel Canada
A healthy turn on a classic baked delight. One of my husband's favourites -- and he doesn't even know they are good for him!
[More]
Fougasse de Provence ****
The branch-shaped bread forms the centrepiece of the famous thirteen desserts of Provence.
[More]
Irish Soda Bread *
Publisher: courtesy irishfood.com
Two recipes here: soda farl and soda cake. Classic Irish fare.
[More]
Making a Lattice Top Pie Crust *****
Making a lattice top is not a complicated process and is an attractive way to present a wide variety of fruit pies, savoury pies and quiches.
[More]
Pain d'Epices (traditional recipe) ****
The traditional version: Easy, but must be started some three days in advance.
[More]
Pain d'Epices á la Lavande (lavande is optional) ****
Easy, but must be started some three days in advance for optimum results.
[More]
Pie Crust success tips *****
Sometimes the finishing touches make all the difference.
[More]
Potato and Apple Pudding *
Publisher: courtesy irishfood.com
Serve this hard pudding cut in wedges with cream or homemade custard.
[More]
Secondary Sites:
Alternative Clotted Cream (Ted's Recipe) ****
This is listed in condiments, because it's really an adjunct or topping to a number of dishes. And it is listed in baking, because it's ideal with scones. Credit must be given to Ted Johnson, who taught me this recipe.
[More]
Anne's Apple Crumble (Apple Crisp) ****
This delicious but very simple apple crumble recipe (known as "apple crisp" in the U.S.) will serve four people. It fits right into the "comfort food" category.
[More]
Clotted Cream ****
This specialty of Devonshire, England (which is why it is also known as Devon cream) is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling the thickened cream is removed. It can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to four days.
[More]
Cooking with beer *
Are you ready to try something different on your next trip to the dinner table? If you are then head first to the refrigerator and pull out a bottle or can of beer and add it to your recipe. Adding a lager, ale or stout to your favourite dish will not only add a batch of new flavours to your meal, it will have your friends and family coming back for seconds time and time again.
[More]
Four Seasons Hotel Vancouver Stollen Recipe ****
Not overly complicated, this is a nice seasonal treat for your family, or an ideal hostess gift!
[More]
Hot Cross Buns ****
Author: Mark Bittman
Publisher: used with permission: MacMillan
These are delicate, tender buns, scented with cloves, enriched with
currants, and topped with a simple icing.
[More]
Info on Quinoa *
Pronounced "KEEN-wha," quinoa is considered a super-grain because it contains all of the essential amino acids -- making it a complete protein.
[More]
