Mix flour and salt in a bowl; make a well in the centre and drop the egg in. Stir from the centre, working in the flour, gradually adding half the milk, giving the consistency of thick cream. Beat well and mix thoroughly. Stir in the remaining milk and leav to stand.
Takes about 1/2 hour at 375.
ALTERNATE:
4 eggs
200mL milk
200g flour (sifted)
pinch salt
Pour into jug for serving
1cm oil/fat in each hole
375 for 25 minutes
6 cups flour
6 tsp. baking soda
2 cups butter (room temperature)
2 cups sugar
2 cups nuts and dried fruit
1/4 cup oil
2 cups buttermilk
25ml baking powder
1 1/2 tsp. salt
3 eggs
2 cups ground flax
Mix eggs and sugar at low speed. Add buttermilk and oil to mixture. Combine flour, baking powder, salt – rub in the butter. Add ground flax and nuts to flour and mix. Add egg mixture and mix until no dry parts are left in dough. Split into bread baking tins. Bake about 40 minutes at 350, and then an additional 30 minutes at 325.
Let the rusks stay in the oven overnight after the time they spent drying – this give them ample time to cool off. Cut into pieces.
1 1/2 tablespoons freshly grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream (or milk)
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
Simply roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.
1 head of cauliflower, cut into florets
4 tablespoons vegetable oil, divided
Salt and pepper
6 slices fresh ginger
1 small onion, thinly sliced
5 cloves garlic, sliced
2 scallions, cut into 2-inch lengths
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon toasted sesame oil
2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
Preheat oven to 450°F. On a parchment-lined baking sheet, spread out the cauliflower in a single layer and toss with 2 tablespoons oil. Season with salt and pepper, and roast until crisp and golden, about 30 minutes. Stir the cauliflower halfway through baking.
Heat 2 tablespoons of oil in your wok over medium-high heat. Add the ginger and cook for 2 minutes until caramelized. Add the onion and garlic, and cook for another 2 minutes, making sure they don’t burn.
Turn up the heat to high, and add the cauliflower and scallions. Cook for 30 seconds and then add the crushed red pepper flakes (if using), sesame oil, Shaoxing rice wine or sherry, soy sauce, and sugar. Toss everything together, stir-frying for about 1 minute, and serve with steamed rice.
3/4 cup unsalted butter, softened
1 cup sugar
1/4 cup Pure Cane Sorghum
1 egg
2 cups all purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp salt
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. Bourbon Smoked Pepper
Bourbon Smoked Sugar
In a medium bowl, cream together butter and sugar.
Add egg and Pure Cane Sorghum. In a separate
bowl, combine dry ingredients and mix well. Add the dry mix into
the butter mixture. Mix until smooth. Wrap in plastic
wrap and chill for 1 hour. Preheat oven to 350
degrees F. Line baking sheet with parchment. Scoop
dough to 1-inch disks and dip in Bourbon Smoked
Sugar. Place 2 inches apart. bake 10-12 minutes.
250 oven for 15-20 minutes on a cookie sheet
6 cups torn chunks French, sourdough or country loaf, torn into bits
5 tablespoons unsalted butter
1 large Spanish or sweet onion, chopped small
1 large or 2 small stalks celery, diced small
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon table salt, plus more to taste
Freshly ground black pepper
1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
1/4 cup roughly chopped flat-leaf parsley
3 sage leaves, minced
1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
1 large egg
Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.
Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.
Variations:
Place the trimmed strawberries in a blender or food processor and puree them for a minute or so until smooth. You don’t want any strawberry chunks in the mixture. Transfer the strawberry puree to a saucepan and add the lemon juice and sugar. Turn the heat to medium to medium high, and cook the mixture for about 10 minutes, stirring frequently, until the mixture is thick and jammy. The goal here is to cook out much of the moisture.
Preheat the oven to 170 degrees F, or as low as your oven will go, making sure it’s less than 200 degrees at the highest.
Spread the strawberry jam into a rectangle shape onto a baking pan lined with a silpat or parchment paper. You may use an offset spatula or a regular spatula to help spread the mixture as evenly as possible, until the rectangle is about 1/8 inch thick. Keep in mind the fruit leather will lose some of its thickness in the oven as it dehydrates, so make sure that none of the jam is so thin that you can see through it as you spread.
Cook in the oven for 3-4 hours, until the fruit mixture no longer feels sticky, just a bit tacky. Remove from the oven and let it cool completely. Transfer to a cutting board lined with wax paper, and use a pizza cutter to cut long strips. Roll them up into the fruit rollups, and enjoy!