Posts Tagged ‘witchy recipies’

Faire Cakes — Linda Kean

August 2, 2012

Ingredients:

Milk, Sugar, Salt, Butter, Dry yeast, Water, Eggs, Flour, & Honey

 

Bring a ½ cup of milk to a boil, remove from heat and dissolve ½ cup of sugar, 1½ teaspoons of salt, and ¼ cup of butter in it. Let cool off to the side for a few minutes. Proof a packet of dry yeast in ½ cup of warm water. Add the milk mixture to it and combine well. Beat two eggs and add them to this. Then add five cups of sifted cake flour and mix thoroughly, then knead until nice and smooth and elastic. Cover, put in a warm place, and let it rise until at least doubled in volume. Punch down, divide into a dozen equal balls of dough that you put into individual greased or buttered ramekins. Cover and let rise again until they’ve filled the ramekins and are sticking out the top. Brush with a mixture of equal parts butter, honey, and sugar that you’ve brought to a boil, and then sprinkle with chopped almonds, then brush with more of the syrup. Bake in a 350°F oven for about 30-35 minutes until browned. When ready to serve, pour more syrup, and if you want, some lightly toasted almonds, over the top.

 

 

Summer Berry Spring Roll – Heather

April 9, 2011

1 cup sugar

1/3 cup hot water

1 tsp. vanilla extract

1 cup all-purpose flour

1 tsp. baking powder

1/4 teaspoon salt

1/4 cup confectioners’ sugar for dusting

1 cup fresh berries of any kind. (strawberries, blueberries, raspberries or a mixture) 

1 cup heavy whipping cream

1 tsp Knox gelatin

1 tbls. white sugar

Directtions:

Preheat oven to 375 degrees. Butter a jelly roll pan. Line it with buttered foil or buttered parchment paper.

 Beat the eggs until thick and lemon colored. Gradually add 1 cup white sugar, beating constantly. Stir in water and vanilla extract. Fold in flour, baking powder, and salt. Pour batter into tin.

 Bake for 15 minutes. or until springy to the touch, and beginning to shrink away from the sides of the pan.

 Lay out a tea towel, and sprinkle it with confectioners’ sugar. Turn the jelly roll out on the towel. Take off the paper or foil. Cut away crusty edges. Roll the cake up in the towel, and leave it to cool.

 Whip the cream. Add Knox gelatin and 1 tbl. sugar. Fold in berries. Unroll the cake. Spread with the strawberry cream, and roll up again. Chill. Cover the top with more whipped cream when serving.