HOME BAKING SECTION RECIPES

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Beverly Wells
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1 HOME BAKING SECTION RECIPES FOR THE GORE A & P SHOW - FEBRUARY 2018 All Recipes Supplied from: Heather Fowler - Convenor / Marshal - Phone bridalaccessories@yrless.nz OPEN - PLAIN SECTION Class 1: PUMPKIN OVEN SCONES - Square - 5cm: 1 cup mashed pumpkin 1 large egg 125 grams sugar 60 grams butter, melted 2 cups sifted flour 3 teaspoons baking powder Milk to make a dough PRE-HEAT OVEN AT 200 C 1) Place the mashed pumpkin, egg and sugar to a cream. 2) Add the melted butter. 3) Now add the sifted flour, baking powder, and salt - (all sifted together) 4) Mix all together, using enough milk to make a dough. 5) Roll out, - and cut into squares of 5cm in diameter - finished size. For show baking - it is better to have all the same size and depth. 6) Bake for 20 minutes. Tip: When pumpkins are in season - it is a great way to freeze for use later on when pumpkins aren t so plentiful, - as they are in the winter time to spring time

2 OPEN - PLAIN SECTION Class 5: OATY DATE AND APRICOT BARS: FILLING: 1½ cups chopped dates 2 tablespoons lemon juice 3 tablespoons water BASE: 125 grams butter 1 cup wholemeal flour ¾ raw sugar 1 teaspoon baking powder 1 large egg No 7 ¼ teaspoon salt 1 tablespoon golden syrup 1 cup rolled oats 1 teaspoon vanilla essence 1 cup desiccated coconut 1 cup chopped dry apricots - (can buy diced dry apricots in packets) LEMON ICING: Replace the vanilla essence (in icing) - use 1 teaspoon lemon juice, with 1 teaspoon grated lemon rind. If so wish, can add a few drops of yellow food colouring. THE FILLING: Put the dates, water, and lemon juice in a small saucepan. Cook over a low heat until dates are soft. COOL. PRE-HEAT OVEN TO 180 C BASE: 1) Cream the butter and sugar well until it is light and fluffy. 2) Add the egg and golden syrup, and beat well. 3) Then add the vanilla essence, wholemeal flour, baking powder, salt, chopped dry apricots, rolled oats, and coconut to the creamed mixture. 4) Mix well. 5) Now divide the dough into two equal portions. 6) Press out one portion thinly over the base of a well-greased Sponge-roll tin (20 x 30cm). 7) Now spread the cold date mixture filling over this portion of dough. 8) Dot small pieces of dough over the filling, and carefully spread it together to form a top layer. 9) Bake at 180 C for 25 to 30 minutes, or golden brown. 10) When cold, - ice with Lemon Icing. 11) Cut into bars of approximately - 8cm long by 4cm wide.

3 OPEN - GENERAL SECTION Class 11: BELGIAN BISCUITS: 225 grams softened butter 225 grams white sugar 1 large egg - size No grams standard flour 2 teaspoons cinnamon 2 teaspoons mixed spice 2 teaspoons cocoa - (use the best quality brand) 1 teaspoon baking soda Raspberry jam - with good red colour Pink sugar for decoration - (as recipe) WHITE ICING FOR TOP OF BISCUIT: 2 cups sifted icing sugar 1 teaspoon butter, melted 2-4 tablespoons milk Melt milk and butter on a very low heat in a small saucepan - don t burn!! PINK COLOURED SUGAR: ¼ cup white sugar red food colouring - a few drops only Pre-heat oven to 180 C 1) Cream the softened butter and sugar until very pale. 2) Beat in the egg. 3) Add the sifted dry ingredients - flour, cinnamon, mixed spice, cocoa, and the baking soda. 4) Combine well to form a smooth dough. 5) Roll out the dough to 3mm on baking paper, - dusted lightly with flour. 6) Cut the dough with plain circles, using a 6.5cm plain cutter - NOT FLUTTED. ** (Biscuits are best to be uniformed for show baking!) 7) Place the plain circles of dough on to greased baking trays. 8) Bake for minutes - some ovens may vary. Biscuits should be firm on the top, and slightly brown underneath. 9) Leave on oven tray for 1-2 minutes, then place on a wire cooling rack. 10) When cool, - sandwich together with raspberry jam, and ice with the white icing. 11) Sprinkle with pink coloured sugar. MAKES - 20 COMPLETE BISCUITS APPROXIMATELY This recipe will be paler than the usual BELGIUM BISCUITS

4 OPEN - GENERAL SECTION Class 25: VICTORIA SPONGE CAKE - 20cm size: 225 grams softened butter 225 grams caster sugar 4 large eggs - No 7 225grams self-raising flour - sifted 2 level teaspoons baking powder - sifted Icing sugar to sprinkle on top PRE-HEAT OVEN AT 180 C or 160 C FANBAKE 1) Grease well - two 20cm round sponge sandwich tins, and line the bottom of the each tin with baking paper - cut to fit the bottom of the tin. 2) Measure with your weighing scales and baking spoons the following ingredients: - softened butter, caster sugar, eggs, sifted self-raising flour and baking powder into a large bowl, (or cake mixer bowl) - and beat until all ingredients are thoroughly blended. 3) Divide the mixture evenly between the tins and level out. 4) Bake in the pre-heated oven for about 25 minutes OR UNTIL WELL RISEN AND THE TOPS OF THE CAKE SPRING BACK.when lightly pressed with a clean finger. 5) Leave to cool in the tins for a few minutes, then turn out on to cooling rack. ** (TIP FROM HEATHER for show baking): With a tea-towel on the cooling rack when placing sponge to cool thoroughly - this will leave no cooling rack marks on the sponge!!). 6) Turn out of tins, removing the baking paper carefully, and to cool thoroughly until cold. 7) When the sponges are completely cold, sandwich the cakes together with the raspberry jam. 8) Sprinkle lightly - the top of the sponge with sifted icing sugar.

5 NOVICE - PLAIN SECTION Class 21: GINGER OAT CRUNCH: 150 grams butter 1 tablespoon golden syrup 1 cup brown sugar 1 cup rolled oats 1 cup desiccated coconut 1 cup self-raising flour 2 teaspoons ground ginger 2 large eggs - Jumbo No 8 ICING: grams butter 1 tablespoon golden syrup 1¾ cups icing sugar - sifted 2 teaspoons ground ginger - sifted grams crystallised ginger pieces - cut into small pieces Pre-heat oven to 170⁰C - 180⁰C. 1) Melt together the butter, golden syrup and brown sugar. Mix all the dry ingredients together in a bowl, and pour over the butter mixture and stir thoroughly with a wooden spoon or similar. 2) Press the mixture into a slice tin (19cm by 26cm) lined with baking paper. The base should feel wettish and a bit buttery). 3) Bake for 20 minutes until a light golden colour. Allow the base to cool until just warm. THE ICING TOPPING: 4) Chop crystallised ginger into small pieces. 5) Melt butter and golden syrup together, then add to sifted icing sugar and ground ginger - making a smooth icing. Add extra sifted icing sugar if needed. 6) Spread over the warm base. 7) Scatter the cut crystallised ginger over the icing. 8) Allow to set and cut into squares of approximately - 5cm square. 7) Store in an airtight container in the pantry or storeroom. A FIRM FAMILY FAVOURITE

6 NOVICE - GENERAL SECTION Class 25: BELGIUM SQUARE: BASE: 1 cup soft brown sugar 200 grams softened butter 1 large egg - No 7 2 teaspoons mixed spice or cassia 1 teaspoon cinnamon 4 teaspoons baking powder 2 cups standard flour WHITE ICING: 2 cups sifted icing sugar 25 grams softened butter 3 tablespoons water - (approx.) Pink sugar PINK SUGAR: ¼ cup white sugar red food colouring - a few drops only PRE-HEAT OVEN TO 160 C - MIDDLE OF THE OVEN 1) Grease well and line the base and sides of a sponge roll tin with baking paper. 2) To make the base - measure the brown sugar, softened butter, and egg into a large bowl (cake mixer bowl), or a food processor. 3) Mix well. 4) Add all of the dry ingredients, except the flour. 5) Mix again, - add half of the flour mix, and add the remaining flour and mix well until blended. 6) Divide the base dough into two parts, and place in the fridge to firm up enough to roll out with a rolling pin. 7) Roll out each half to fit the sponge roll tin on to baking paper. 8) Neaten the edges of the dough around the top of the tin. 9) Spread the raspberry jam over the first layer, then cover with the second sheet of dough. 10) Prick with a fork in a few places before placing in the oven. 11) Bake for minutes until the centre is firm when gently pressed. 12) Cool on a wire rack. 13) When completely cold, ice with the white icing, and then sprinkle with the Pink sugar. 14) Cut into bars - measuring 8cm long by 4cm wide.

7 MEN S SECTION - GENERAL SECTION Class 34: GINGER CRUNCH SQUARE: BASE: 125 grams softened butter ½ cup white sugar 1½ cups standard flour 1 teaspoon ground ginger 1 teaspoon baking powder GINGER ICING: 75grams butter 1 cup sifted icing sugar 2 tablespoons golden syrup 3 teaspoons ground ginger PRE-HEAT OVEN TO 180 C to 190 C - (This will depend on your oven) 1) Cream the butter and sugar together until it is light and fluffy. 2) Sift these dry ingredients together - flour, baking powder and the ground ginger. 3) Mix into the creamed mixture. 4) Turn the base dough onto a lightly floured board, and knead well. 5) Now place into a well-greased 20 x 30 sponge roll tin, lined with baking paper on the base and sides - (for easy removal later). 6) Bake for minutes OR until light brown. 7) While the base is still warm - pour over the prepared ginger icing over the base. 8) Cut into 5cm squares before it gets too cold.

8 TEENAGE BAKING SECTION - PLAIN SECTION Class 38: ROLLED OAT BISCUITS - WITH CHOCOLATE CHIPS: 250 grams softened butter ¾ cup white sugar 1½ cups standard flour 1 teaspoon baking powder 1½ cups rolled oats 200 grams chocolate chips 3 tablespoons sweetened condensed milk - can take from a tube for a small quantity - or a tin PRE-HEAT OVEN TO 180 C 1) Beat the butter, sugar and the condensed milk together in a mixing bowl until light and creamy. 2) Add the sifted flour and baking powder, - also the rolled oats and the chocolate chips last. 3) Place in equal amount spoonful s on to a well-greased oven tray, and then flatten them with a fork. 4) Cook for minutes until a golden brown. 5) Cool for a few minutes on the oven tray before removing on to a wire cooling rack. 6) When biscuits are really cool, - store in an airtight container for storage.

9 TEENAGE BAKING SECTION - GENERAL SECTION Class 42: APRICOT BALLS - NOT BAKED ¼ cup orange juice 250 grams dried apricots - chopped 1 cup icing sugar into small pieces 1 cup finely crushed biscuit crumbs ½ teaspoon citric acid 1 cup desiccated coconut Approx. 1 cup extra desiccated coconut - to roll mixture into 1) Place in a saucepan, - the apricots, orange juice, and the citric acid. 2) Bring to the boil, and then reduce the heat. 3) Now simmer for 15 minutes. 4) Leave to cool. 5) Place this into a food processor, or a blender and puree. 6) In a large bowl - place the icing sugar, coconut, and the biscuit crumbs. 7) Now add the puree of the apricots, orange juice and the citric acid to the icing sugar, coconut, and the biscuit crumbs. 8) Mix well thoroughly. 9) Roll into walnut size balls, and coat well with the extra measure of desiccated coconut. 10) Store in the refrigerator in a covered container.

Cloughside College. Recipe Book

Cloughside College. Recipe Book Cloughside College Recipe Book Table of Contents Cupcakes... 2 Victoria Sandwich Cake... 3 Banana Cake... 4 Muffins... 5 Chocolate Chip Cookies... 6 Almond Biscuits... 7 Shortbread... 8 Jam Buns... 9 Scones...