Shape of Things to Come
It is not often I find a recipe that makes it so easy to make loads of other things, but have discovered one first published some 30 years ago and used often to keep our teenagers happy. Luckily I wrote down the recipes, so hope you will love these as much as I did. Using the same Basic Mix - with a few more ingredients - this can be turned into cakes, buns, traybakes, biscuits, cookies, pies... with hardly any effort. Especially when the Basic Mix is made in bulk and stored in the freezer ready to use.
Lard and hard margarine, together with plain flour, make up the Mix. Unusual 'fats' to use when we think of cakes, but they do work and preferably do not substitute other fats for the 'goodies' may not turn out as they should. These fats are used for a reason. In any case hard marg and lard are much cheaper than butter. Own-brand flour can also be bought cheaply.
Ten different recipes are given, each using one or more 'bags' of the Basic Mix, so once the Mix has been made, divide it up into 12 x 12.5oz (340g) bags before storing/freezing and you have enough to make every recipe given. Make half the amount if you wish, for even this will allow for a good variety of baking. Using the full amount and the recipes below expect to get at least 124 portions which is pretty good considering the other ingredients mainly come from the store-cupboard and not expensive anyway.
Several of the recipes are very, VERY easy to make as the ingredients given are just mixed together in one go, and then baked. Apart from one oven temperature set at 200C, the rest of the baking is done at either 190c, or 180C, so when the oven is on, why not bake up another of the recipes at the same time. Once you have made your Mix, you will be dying to start cooking, and with Halloween peering over the horizon, maybe a batch or two of chocolate cookies, or Harvest Buns might be worth making for those Trick or Treaters. Get the Basic Mix in the freezer, then you are halfway there.
Basic Mix: makes 12 x 12.5oz (340g) quantities (F)
6 lbs plain flour (2.7kg)
1 1/2 lb (675g) of hard margarine and same of lard
Sift flour into large bowl and cube the fats. Rub fats into flour until like fine breadcrumbs (this could be done in small amounts using a food processor).
Divide into 12, and bag up, either using some to make up a following recipe or three the same day, freezing the rest, or freeze the lot and do the baking later.
To freeze: bag up in individual quantities (as given above) seal, label and use within 3 months.
Before using, stand at room temperature for 20 - 30 minutes, then use for the chosen recipe.
Apricot Tear 'n Share Buns: makes 10
1 quantity of Basic Mix
1 egg
2 oz (50g) caster sugar
filling:
4 oz (100g) no-soak dried apricots, chopped
2 - 3 glace cherries (pref green) chopped
OR 1 oz 25g) candied peel OR angelica, finely chopped
3 oz (75g) demerara sugar
1 tblsp apricot jam, warmed (use as glaze)
Mix the egg and sugar into the Basic Mix and knead to a soft dough. Roll out onto a floured board to an 8" x 12" (20 x 30cm) rectangle. Mix filling ingredients together (omitting the jam) and sprinkle this over the dough. Roll up from the long side, and cut into 12 slices. Place one in the centre of a greased 7" (18cm) round tin, and fit the remaining slices around this so the tin is full.
Bake at 190C, 375F, Gas 5 for 25 mins. Remove from oven, brush over the warmed jam to glaze, and cool on a cake airer.
Drizzled Ginger Cake: makes 9 portions
1 quantity Basic Mix
2 eggs
2 tsp baking powder
3 tblsp golden syrup
3 oz (75g) soft brown sugar
2 tsp ground ginger
icing:
2 oz (50g) icing sugar, sifted
2 tblsp finely chopped stem ginger
ginger syrup, to mix
Beat Basic Mix with the remaining ingredients (but not icing ingredients), and when smooth spoon into a greased base-lined 7" (18cm) square tin. Level the surface. Bake at 180C, 350F, gas 4 for 30 minutes. Leave to cool in the tin for 5 minutes, then turn out onto a cake airer.
Make icing, by beating the ginger syrup into the icing sugar and when smooth drizzle this over the cake, sprinkling the chopped ginger on the top before the icing sets. When set, cut into 9 squares.
Coconut and Cherry Cake: cuts into 8 wedges
1 quantity Basic Mix
4 oz (100g) glace cherries, chopped
2 eggs
2 tsp baking powder
1 tblsp milk
2 oz (50g) desiccated coconut
4 oz (100g) caster sugar
Beat all ingredients together until smooth, then spoon into a deep 7" (18cm) round greased and floured cake tin. Level surface and bake at 180C, etc for 35 - 40 mins or until a skewer inserted into the middle comes out clean (a cake tester will change colour). Cool in the tin for 5 mins then turn out onto a cake airer to cool. Slice into wedges to serve.
Citrus Fruit 'Pie': makes up to 8 slices
1 quantity of Basic Mix
cold water
filling:
1 orange, peeled and chopped
zest of 1 lemon
2 oz (50g) sultanas
2 oz (50g) chopped dates
2 oz (50g) demerara sugar
beaten egg to glaze
Add enough cold water to Basic Mix to make a smooth pastry dough. Chill for half an hour.
Mix filling ingredients together (omitting the egg). Then roll out pastry to a 14" x 12" (36 x 30cm) rectangle. Trim edges and cut in half lengthways.
Place one half on a greased baking sheet, spoon the filling on top, leaving a half inch border, and dampen this border with water.
Fold remaining pastry in half lengthways (prevent it sticking together either sprinkle with flour before folding, or place a piece of greaseproof paper between the fold), and make diagonal cuts along the folded side to within half an inch of the edges. Open out, removing paper (if using) and place over the filling. Press edges together to seal, 'knocking up' edges to make them crispier. Glaze with beaten egg.
Bake at 190F, etc for 25 mins or until golden brown. Cool for 5 minutes before cooling on a cake airer. Serve sliced, and eats well hot or cold.
Banana Bread: makes a 2 lb (900g) loaf
2 quantities Basic Mix
4 ripe bananas, mashed
3 eggs
2 tsp baking powder
4 oz (100g) chopped walnuts
6 oz (150g) soft brown sugar
2 tsp cinnamon
2 tsp grated nutmeg
Reserve 1 oz (25g) of chopped walnuts, then beat the rest of the ingredients together. When smooth, spoon into a greased and base-lined 2 lb (900g) loaf tin and sprinkle over the reserved nuts.
Bake at 180C, etc for 1 1/2 to 1 3/4 hours or until a skewer inserted comes out clean. Cool 5 minutes in tin before turning out onto a cooling rack. Serve warm or cold, spread with butter.
Chocolate Chip Cookies: makes 16
1 quantity Basic Mix
1 egg
1 tsp baking powder
4 oz (100g) soft brown sugar
4 oz (100g) chocolate chips
Beat all ingredients together, placing tablespoons of the mixture onto greased baking sheets, leaving room to spread. Lightly flatten into 3" rounds using a wet knife.
Bake at 190C etc for 10 - 15 minutes until golden brown. Leave to cool on the tin for 7 minutes then transfer to a cake airer until cold.
Plum Crumble Cake: makes up to 12 helpings
2 quantities Basic Mix
8 oz (225g) demerara sugar
6 oz (150g) cream cheese (Philly type)
10 oz (275g) plums, stoned and chopped
2 oz (50g) chopped almonds (or other chosen nuts)
Add the sugar to the Basic Mix. Take half and press this into the base of an 8" (20cm) springform tin. Bake at 190C etc for 10 mins, then leave to cool 15 minutes.
Spread cheese over the cooked base, then top this with the plums and nuts. Sprinkle remaining mix over the top, returning to oven and bake for a further 35 minutes. Cool in the tin for 10 minutes then turn out onto a cake airer. Serve sliced, hot or cold, with cream or custard.
Bakewell Traybake: serves 6
1 quantity Basic Mix
cold water
2 tblsp jam
filling:
1 tsp baking powder
4 oz (100g) caster sugar
1 egg
2 tblsp milk
few drops almond essence
2 oz (50g) marzipan to decorate
Take HALF the Basic Mix and mix with cold water to form a smooth pastry dough. Chill for half an hour before rolling out to line a 7" (18cm) square tin. Spread jam over the base.
Make the filling by beating the remaining half of Mix with the rest of the ingredients (except marzipan) and when smooth, spoon over the jam.
Roll out marzipan thinly, and cut into strips, arranging it lattice fashion on top of the filling as a decoration.
Bake at 190C etc for 25 minutes until risen and golden. Serve sliced, hot or cold, with custard or cream.
Candied Fork Biscuits: makes 16
1 quantity Basic Mix
3 oz (75g) chopped candied peel
1 tblsp milk
1 egg
4 oz (100g) caster sugar
2 tsp baking powder
beaten egg to glaze
Beat all ingredients (except egg) together, and knead lightly. Form into 16 balls, and place these, well spaced apart, on greased baking sheets (you will need more than 1 sheet). Flatten tops lightly with a fork, and glaze with egg.
Bake at 190C for 20 minutes until golden brown. Leave on the tray/s to cool for 7 minutes before transferring to a cake airer. Can be eaten while still warm or left to get cold.
Harvest Buns: makes 18
1 quantity of Basic Mix
2 tsp cinnamon
1 tsp baking powder
2 egg
4 tblsp milk
4 oz (100g) caster sugar
2 eating apples, peeled, cored and sliced
2 oz (50g) demerara sugar
Beat the Basic mix with the cinnamon, baking powder, egg, milk and sugar until smooth.
Divide mixture between two greased bun trays, placing slices of apple on top and sprinkling over the demerara sugar.
Bake at 200C, 400F, gas 6 for 20 - 25 mins until risen and golden. Cool in tins for 5 minutes before transferring to a cake airer to cool completely.
Lard and hard margarine, together with plain flour, make up the Mix. Unusual 'fats' to use when we think of cakes, but they do work and preferably do not substitute other fats for the 'goodies' may not turn out as they should. These fats are used for a reason. In any case hard marg and lard are much cheaper than butter. Own-brand flour can also be bought cheaply.
Ten different recipes are given, each using one or more 'bags' of the Basic Mix, so once the Mix has been made, divide it up into 12 x 12.5oz (340g) bags before storing/freezing and you have enough to make every recipe given. Make half the amount if you wish, for even this will allow for a good variety of baking. Using the full amount and the recipes below expect to get at least 124 portions which is pretty good considering the other ingredients mainly come from the store-cupboard and not expensive anyway.
Several of the recipes are very, VERY easy to make as the ingredients given are just mixed together in one go, and then baked. Apart from one oven temperature set at 200C, the rest of the baking is done at either 190c, or 180C, so when the oven is on, why not bake up another of the recipes at the same time. Once you have made your Mix, you will be dying to start cooking, and with Halloween peering over the horizon, maybe a batch or two of chocolate cookies, or Harvest Buns might be worth making for those Trick or Treaters. Get the Basic Mix in the freezer, then you are halfway there.
Basic Mix: makes 12 x 12.5oz (340g) quantities (F)
6 lbs plain flour (2.7kg)
1 1/2 lb (675g) of hard margarine and same of lard
Sift flour into large bowl and cube the fats. Rub fats into flour until like fine breadcrumbs (this could be done in small amounts using a food processor).
Divide into 12, and bag up, either using some to make up a following recipe or three the same day, freezing the rest, or freeze the lot and do the baking later.
To freeze: bag up in individual quantities (as given above) seal, label and use within 3 months.
Before using, stand at room temperature for 20 - 30 minutes, then use for the chosen recipe.
Apricot Tear 'n Share Buns: makes 10
1 quantity of Basic Mix
1 egg
2 oz (50g) caster sugar
filling:
4 oz (100g) no-soak dried apricots, chopped
2 - 3 glace cherries (pref green) chopped
OR 1 oz 25g) candied peel OR angelica, finely chopped
3 oz (75g) demerara sugar
1 tblsp apricot jam, warmed (use as glaze)
Mix the egg and sugar into the Basic Mix and knead to a soft dough. Roll out onto a floured board to an 8" x 12" (20 x 30cm) rectangle. Mix filling ingredients together (omitting the jam) and sprinkle this over the dough. Roll up from the long side, and cut into 12 slices. Place one in the centre of a greased 7" (18cm) round tin, and fit the remaining slices around this so the tin is full.
Bake at 190C, 375F, Gas 5 for 25 mins. Remove from oven, brush over the warmed jam to glaze, and cool on a cake airer.
Drizzled Ginger Cake: makes 9 portions
1 quantity Basic Mix
2 eggs
2 tsp baking powder
3 tblsp golden syrup
3 oz (75g) soft brown sugar
2 tsp ground ginger
icing:
2 oz (50g) icing sugar, sifted
2 tblsp finely chopped stem ginger
ginger syrup, to mix
Beat Basic Mix with the remaining ingredients (but not icing ingredients), and when smooth spoon into a greased base-lined 7" (18cm) square tin. Level the surface. Bake at 180C, 350F, gas 4 for 30 minutes. Leave to cool in the tin for 5 minutes, then turn out onto a cake airer.
Make icing, by beating the ginger syrup into the icing sugar and when smooth drizzle this over the cake, sprinkling the chopped ginger on the top before the icing sets. When set, cut into 9 squares.
Coconut and Cherry Cake: cuts into 8 wedges
1 quantity Basic Mix
4 oz (100g) glace cherries, chopped
2 eggs
2 tsp baking powder
1 tblsp milk
2 oz (50g) desiccated coconut
4 oz (100g) caster sugar
Beat all ingredients together until smooth, then spoon into a deep 7" (18cm) round greased and floured cake tin. Level surface and bake at 180C, etc for 35 - 40 mins or until a skewer inserted into the middle comes out clean (a cake tester will change colour). Cool in the tin for 5 mins then turn out onto a cake airer to cool. Slice into wedges to serve.
Citrus Fruit 'Pie': makes up to 8 slices
1 quantity of Basic Mix
cold water
filling:
1 orange, peeled and chopped
zest of 1 lemon
2 oz (50g) sultanas
2 oz (50g) chopped dates
2 oz (50g) demerara sugar
beaten egg to glaze
Add enough cold water to Basic Mix to make a smooth pastry dough. Chill for half an hour.
Mix filling ingredients together (omitting the egg). Then roll out pastry to a 14" x 12" (36 x 30cm) rectangle. Trim edges and cut in half lengthways.
Place one half on a greased baking sheet, spoon the filling on top, leaving a half inch border, and dampen this border with water.
Fold remaining pastry in half lengthways (prevent it sticking together either sprinkle with flour before folding, or place a piece of greaseproof paper between the fold), and make diagonal cuts along the folded side to within half an inch of the edges. Open out, removing paper (if using) and place over the filling. Press edges together to seal, 'knocking up' edges to make them crispier. Glaze with beaten egg.
Bake at 190F, etc for 25 mins or until golden brown. Cool for 5 minutes before cooling on a cake airer. Serve sliced, and eats well hot or cold.
Banana Bread: makes a 2 lb (900g) loaf
2 quantities Basic Mix
4 ripe bananas, mashed
3 eggs
2 tsp baking powder
4 oz (100g) chopped walnuts
6 oz (150g) soft brown sugar
2 tsp cinnamon
2 tsp grated nutmeg
Reserve 1 oz (25g) of chopped walnuts, then beat the rest of the ingredients together. When smooth, spoon into a greased and base-lined 2 lb (900g) loaf tin and sprinkle over the reserved nuts.
Bake at 180C, etc for 1 1/2 to 1 3/4 hours or until a skewer inserted comes out clean. Cool 5 minutes in tin before turning out onto a cooling rack. Serve warm or cold, spread with butter.
Chocolate Chip Cookies: makes 16
1 quantity Basic Mix
1 egg
1 tsp baking powder
4 oz (100g) soft brown sugar
4 oz (100g) chocolate chips
Beat all ingredients together, placing tablespoons of the mixture onto greased baking sheets, leaving room to spread. Lightly flatten into 3" rounds using a wet knife.
Bake at 190C etc for 10 - 15 minutes until golden brown. Leave to cool on the tin for 7 minutes then transfer to a cake airer until cold.
Plum Crumble Cake: makes up to 12 helpings
2 quantities Basic Mix
8 oz (225g) demerara sugar
6 oz (150g) cream cheese (Philly type)
10 oz (275g) plums, stoned and chopped
2 oz (50g) chopped almonds (or other chosen nuts)
Add the sugar to the Basic Mix. Take half and press this into the base of an 8" (20cm) springform tin. Bake at 190C etc for 10 mins, then leave to cool 15 minutes.
Spread cheese over the cooked base, then top this with the plums and nuts. Sprinkle remaining mix over the top, returning to oven and bake for a further 35 minutes. Cool in the tin for 10 minutes then turn out onto a cake airer. Serve sliced, hot or cold, with cream or custard.
Bakewell Traybake: serves 6
1 quantity Basic Mix
cold water
2 tblsp jam
filling:
1 tsp baking powder
4 oz (100g) caster sugar
1 egg
2 tblsp milk
few drops almond essence
2 oz (50g) marzipan to decorate
Take HALF the Basic Mix and mix with cold water to form a smooth pastry dough. Chill for half an hour before rolling out to line a 7" (18cm) square tin. Spread jam over the base.
Make the filling by beating the remaining half of Mix with the rest of the ingredients (except marzipan) and when smooth, spoon over the jam.
Roll out marzipan thinly, and cut into strips, arranging it lattice fashion on top of the filling as a decoration.
Bake at 190C etc for 25 minutes until risen and golden. Serve sliced, hot or cold, with custard or cream.
Candied Fork Biscuits: makes 16
1 quantity Basic Mix
3 oz (75g) chopped candied peel
1 tblsp milk
1 egg
4 oz (100g) caster sugar
2 tsp baking powder
beaten egg to glaze
Beat all ingredients (except egg) together, and knead lightly. Form into 16 balls, and place these, well spaced apart, on greased baking sheets (you will need more than 1 sheet). Flatten tops lightly with a fork, and glaze with egg.
Bake at 190C for 20 minutes until golden brown. Leave on the tray/s to cool for 7 minutes before transferring to a cake airer. Can be eaten while still warm or left to get cold.
Harvest Buns: makes 18
1 quantity of Basic Mix
2 tsp cinnamon
1 tsp baking powder
2 egg
4 tblsp milk
4 oz (100g) caster sugar
2 eating apples, peeled, cored and sliced
2 oz (50g) demerara sugar
Beat the Basic mix with the cinnamon, baking powder, egg, milk and sugar until smooth.
Divide mixture between two greased bun trays, placing slices of apple on top and sprinkling over the demerara sugar.
Bake at 200C, 400F, gas 6 for 20 - 25 mins until risen and golden. Cool in tins for 5 minutes before transferring to a cake airer to cool completely.
posted by Shirley at 5:36 am
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