Calderside Academy S1-S2 Third Level. Recipe Pack

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1 Calderside Academy S1-S2 Third Level Recipe Pack 0 P a g e

2 Desserts/bakery Page 21 Boston Chocolate Brownies Page 22 Banana cakes Page 23 Sponge cakes Page 24 Apple Crumble Page 25 Flapjacks Page Empire biscuits Page 28 Scones Page 29 Scone Christmas tree Page 30 Shortbread Page 31 Pineapple upside-down cake Page 32 Melting moments 0 P a g e

3 A Taste of America Boston Chocolate Brownies. (Between two) S.R Flour Soft margarine Caster sugar Cocoa 2 x 15ml Milk 2 x 10ml Eggs 2 Oven: Gas 5 Electric: 190 Time: 20mins 1. Preheat Oven at 190C or gas mark Collect all ingredients into a bowl and use and electric mixer beat for 1 minute on the lowest setting. 3. Turn to the highest setting and beat for 3-4 minutes until the mixture is soft and creamy. 4. Divide the mixture between 12 paper cases. 5. Place in oven and bake for minutes. 6. Test for readiness time risen springy to touch. 7. When ready remove from patti-tin and place on cooling tray. 8. Sprinkle with icing sugar to decorate. 1 P a g e

4 Banana Cakes Self raising flour Cinnamon Caster sugar Soft margarine Egg Banana 2.5 mls 1 large 1/3 off 1. Set oven. 2. Place all dry ingredients into a large bowl 3. Mix well with a wooden spoon until soft, light and creamy. 4. Chop the banana into small pieces and then add to the large bowl. Mix well. 7. Divide the mixture evenly between 6 paper cases in patty tin. 8. Bake in the oven until well risen, light brown and firm to touch. 9. Remove from oven, place on cooling tray and when cold sprinkle with icing sugar. 2 P a g e

5 Sponge Cakes Self raising flour Soft margarine Caster sugar Egg 1 1. Place all ingredients into a large bowl and mix together until a smooth dropping consistency is obtained. 2. Line a patty tin with paper cases. 3. Divide the mixture evenly into each case. 4. Bake in the oven until golden brown, well risen and firm to touch. 5. Allow to cool before decorating. 3 P a g e

6 Apple Crumble Filling apple 1 Topping Plain flour Margarine Caster sugar 75g 1. Pre heat oven. 2. Place flour and margarine into a large bowl. 3. Rub the margarine into the flour until the mixture resembles fine breadcrumbs. 4. Add the sugar and stir well. 5. Peel, quarter and core the apple. Slice thinly. 6. Place the apple in a tinfoil dish and cover entirely with the crumble mix. 7. Bake until golden brown and cook thoroughly. 8. Serve. 4 P a g e

7 Flapjacks Porridge Oats Margarine Syrup Caster Sugar 1 cup 1 tablespoon 1. Place margarine, sugar and syrup into a saucepan and heat gently until mixture melts. 2. Add oats. Stir well with wooden spoon. 4. Spoon mixture into tin foil dish. 5. Flatten mixture with spatula 6. Place tin foil dish on top of baking tin. 7. Bake in the oven for 15 minutes. 8. Mark into six portions when cooked. 9. Allow to cool in the tin foil dish. 5 P a g e

8 Empire Biscuits Biscuit Mixture Icing sugar Margarine Plain flour Custard powder 30g (2 x 15ml) 75g (6 x 15ml) 10g (1 x 15ml) Filling and Icing Jam 15ml Icing sugar 60g (4 x 15ml) Hot water 5ml Glace cherry 2 1. Preheat oven to 180oC/ Gas Mark Cream the margarine and sugar until very light and fluffy. 3. Beat in the flour and custard powder a little at a time - mixture becomes stiffer. Do not allow the mixture to go onto crumbs. 4. Turn the mixture onto a floured table and roll 1/2cm thick. 5. Cut out carefully with a small or medium sized cutter. 6. Place on greased & floured tin, and bake until very pale brown. 7. Allow to firm up slightly before removing from the tin. 8. Sandwich 2 biscuits with jam, repeat with rest. 9. Mix icing sugar with the measured water and spread carefully on the biscuits. 10. Place a small piece of cherry in the centre. 6 P a g e

9 Scones S.R.Flour Margarine Sugar Milk 50ml (optional) Dried fruit 1. Sieve flour into a bowl 2. Add margarine cut and rub in until mixture resembles fine breadcrumbs. 3. Stir in sugar (fruit) 4. Make a well in the centre and add the milk gradually, bind together using a round bladed knife. 5. Turn mixture onto a floured table 6. Press dough with hands until 3 cm thick. 7. Use a cutter to cut out scone. 8. Any extra dough, knead together, press to thickness of 3cm and cut out with biscuit cutters. 9. Bake in a hot oven for 10 minutes. 10. Remove from oven and cool on a cooling tray. 7 P a g e

10 Scone Christmas Tree S.R.Flour Margarine Sugar Milk 50ml (optional) Dried fruit Mixed spice ½ teaspoon Cherries 6 1. Sieve flour into a bowl 2. Add margarine cut and rub in until mixture resembles fine breadcrumbs. 3. Stir in sugar (fruit) 4. Make a well in the centre and add the milk gradually, bind together using a round bladed knife. 5. Turn mixture onto a floured table 6. Press dough with hands until 3 cm thick. 7. Use a cutter to cut out scone. 8. Any extra dough, knead together, press to thickness of 3cm and cut out with biscuit cutters. 9. Bake in a hot oven for 10 minutes. 10. Remove from oven and cool on a cooling tray. 8 P a g e

11 Shortbread A Taste of Scotland Plain Flour Margarine Caster Sugar 1 Oven: Gas No.3 Electric 170 Time 20m 1. Preheat oven to gas mark 3 or electric Collect ingredients. Sieve flour into a large bowl. 3. Add margarine and rub in, your mixture should resemble breadcrumbs. 4. Stir in sugar and knead together with hands until a ball is formed. 5. Press into foil dish and mark top with fork. 6. Put on Baking tray and bake. For 20 minutes. 7. Remove when golden brown and sprinkle with caster sugar. 9 P a g e

12 Pineapple Upside Down Cake Self raising flour 75g Soft margarine Caster sugar Egg 1 Canned pineapple rings 2 Glace cherries/brown sugar 2 1. Set oven 2. Grease and line tin foil dish. Decorate base of tin with pineapple, cherries and brown sugar. 3. Place egg, sugar, margarine and flour into a large bowl and beat until the mixture is a light creamy texture. 4. Cover the base of cake tin with the sponge mixture, being careful not to move the pineapple pieces. 5. Bake until well risen and lightly brown. 6. Turn onto a warmed serving plate. 10 P a g e

13 Caster sugar Soft butter Melting Moments (Between 2) Egg 1 Vanilla extract Self-raising flour Oats 1 teaspoon 1 60g 1. Put the sugar and butter together in a bowl and mix it together with the wooden spoon till fluffy. 2. Break the egg into the cup, whisk with a fork and add just half of it to the butter mix. Beat it with the wooden spoon. 3. Add the teaspoon of vanilla extract and the flour and mix all the ingredients together until all the flour has disappeared and it is a sticky mixture. 4. Break the dough into 6 lumps and roll each of them into balls try to make them all a similar size. 5. Put the oats onto a plate then roll the balls in the oats and put them onto a baking tray that is pre-covered with baking paper. Squash the balls slightly with your hands. 6. You will need to ask a grown-up for help with this part. Put the baking tray in a pre-heated oven at 160ºC fan/180ºc/gas 4 for minutes, or until cooked. 7. Leave the Melting Moments on the baking tray to cool down, then you can eat them! 8. Serving suggestion: serve with fresh raspberries. This dish can be frozen for up to one month. 11 P a g e