Scottish date & walnut loaf

I am trying out Scottish recipes for my mother’s pipe band’s Ceilidh. Yesterday I made a date & walnut loaf with this recipe from a website with (allegedly) Scottish recipes: www.rampantscotland.com.
Soak 1 cup of cut up dates and a tablespoon of bicarbonate of soda in 3/4 cup of boiling water. In a separate bowl mix 125g soft butter, 125g sugar and one egg. Then add 250g flour, vanilla essence and 1/2 cup roughly chopped walnuts.

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When I cut it open I was really worried because it looked worryingly dry. To my surprise it was lovely and moist. A real treat!

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Peanut Butter Cookies

My newest excuse for not writing daily: I lay flat on my back digesting the most indulgent peanut butter cookies I have ever tasted!
The recipe is from a friend who is trying to sabotage my christmas party dress diet…
To make the dough mix 1/2 cup soft butter, 1/2 cup peanut butter, 1/2 cup white sugar, 1/2 cup brown sugar, seeds of 1/2 vanilla pod and 1 egg yolk.

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Then mix in 1 and 1/4 cups of flour, 1/4 teaspoon salt and 3/4 teaspoon bicarbonate of soda.
Knead the mix into a dough and form little balls. Dip the balls in sugar (optional but recommended) and flatten a little with a fork.

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Bake in the preheated oven at 190C for about 10-12 minutes and initially leave to cool on the baking tray as they are very soft when coming out of the oven.

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Don’t eat all at once!

Magenbrot

Firstly, I think I have to own up. My blog is no longer recipes365 but recipes365ish… I just did not find the time or nerve for cooking and baking over the weekend. But today I made Magebrot which translates into Stomach Bread. It is a snack typically sold at fun fairs and similar events. It is very sweet with wintry spices.
For about 40 pieces you need 250g brown flour (Ruchmehl), 125g brown sugar, 1 tablespoon chocolate powder, 1/2 a tablespoon allspice, 1/2 tablespoon cinnamon, 1 tablespoon baking powder and a pinch of salt. Put all of these in a bowl.

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In a pan mix 1.25dl water, 1.25dl milk and 50g honey and warm it until the honey has melted. Add the liquid to the bowl with the dry ingredients and mix well.

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Spread out the dough on a baking tray until it is about 1.5 thick.

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Bake at 180C for about 15 minutes. Then leave to cool and when it has cooled down cut into 2cm by 4cm pieces.

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In a pan melt 10g butter and 60g chocolate (I used half dark and half milk chocolate) with 3 tablespoons water. When the butter and chocolate have melted, stir in 1 tablespoon chocolate powder and 125g powdered sugar.

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Now cover small batches of the cut up ‘bread’ with the chocolate glaze by giving them a good stir in a bowl.

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A delicious and sinful treat (tonsandtons of calories)….

Fun Fair Food & a Goodbye Cake

I have a deadline for submitting an article looming over my head & I had to shortcut my cooking/baking yet again.
I took my mind off things by going to the Fun Fair that hit my home town yesterday. I am too much of a chicken to enjoy all the crazy rides but always look forward to the sweet bites they sell at every second stall.
Apple Fritters with Vanilla Sauce…

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Giant Lollipops…

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Fun Fair Candy (called parrot candy because of its colours)…

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And my all time favourite: soft peaked meringue covered in chocolate and coconut flakes. They are called “Beggeschmutz” which means “Baker’s Kiss”.

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As if I did not get enough sweets at the fair, when I got home I made a chocolate marzipan cake for an intern who will be leaving us soon.

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I will give you more details on that one another time as I will have to get back to my article now…

Biscuits

And last but not least I made some cookies with my son today. I used an old recipe for jammie dodgers. You need 125g soft butter, 1 pinch of salt, 70g confectioners sugar, 1 packet of vanilla sugar, the egg white of one egg and 175g flour. Mix all of these thoroughly and into a ball of pastry that you put in the fridge for 1 hour.

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When the hour is up, roll out the pastry on a floured surface and let your cookie cutters do the rest.

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Put the cookies in a fairly cold place (I put them on the balcony) for 20 minutes and then in the oven for 6-8 minutes at 200C.

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I frosted them with icing and added other bits and bobs from my sugar deco cupboard.

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Well, my test run for the big Christmas cookie frenzy was a success.

Chocolate Orange Guinness Cake

I had a busy weekend with a christening and a busy start of the week at work. I therefore was not able to cook/bake these last few days. Friday, however, I made a Chocolate Orange Guinness Cake. Here are the ingredients:

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Whisk the butter with the sugar until creamy. Add the salt and orange zest and finally the eggs.

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In a separate bowl mix the flour, baking powder and cocoa powder. Then alternating mix one spoon of the flour mix and gulps of the Guinness with the dough.

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I also added 100g chopped dark chocolate. Put the dough in a baking tin and bake for 50-55 minutes at 180C.

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The ingredients for the frosting need mixing together thoroughly and then can be spread on the cooled down cake.

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Chocolatey with a hint of Guinness. Delicious!

Coconut & Lemon Cake

Today’s recipe is from a Swiss cooking magazine called Le Menu. I chose it because I was expecting a picky three year old for an afternoon visit and I wanted to please him. I succeded, at least partially.
You first whip 200g soft butter together with 200g sugar, 1/4 teaspoon salt, 3 eggs and the grated zest of two lemons.

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Next you mix in 350g flour, half a pack of baking powder and 2.5dl buttermilk adding them bit by bit in turns.

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Pour the dough into a cake tin and bake at 180C for 45-50 minutes.

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Whilst it was baking I made a frosting with 50g butter, 100g coconut flakes, 4-5 tablespoons lemon juice and some, 150g confectioner’s sugar and 1 tablespoon coconut sirup.

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Once the cake had cooled down I decorated it with the frosting and some nonpareilles.

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Us adults really loved the cake as a whole. The kid only liked the cake and wasn’t too keen on the frosting. We ate his and in the end everybody was happy!

Chestnut Chocolate Cake

I really like chestnuts and desserts with chestnut purée. Today I baked a chestnut chocolate cake I got from an old newspaper clipping (which paper is not discernible anymore).
You mix 200g chestnut purée, 300g flour, 200g sugar, 1 packet of vanilla sugar, 1/2 a packet of baking powder, 100g soft butter and 2 eggs.

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Depending on the dryness of the purée you then have to add 1 – 1.5 dl milk and finally 200g chopped dark chocolate.

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I poured the dough into a round cake tin (26 cm) and baked the cake at 180C for 35-40 minutes. Whilst waiting I licked the bowl very clean.

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I don’t know yet whether the cake turned out fine. I will wait for my colleagues verdict tomorrow.

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And now I’ll clean the kitchen…

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Update: my boyfriend couldn’t wait…

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Cranberry Bundt Cake – Part 2

I was at a client’s party yesterday and only got home short before midnight. Instead of posting the recipe for my bundt cake I dropped into bed straight away.
So here it is now:
For the dough you need 350g flour and a pinch of salt in a bowl. In a pan slowly melt 100g butter and 10g sugar in 75ml milk. When it has melted and the butter/milk mix has cooled down enough, add half a cube of fresh yeast and stir until it has dissolved. Add the liquid and 2 eggs to the flour.

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Knead it into a dough and leave it for about 30-40 minutes until it has doubled in size.

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Mix in 125g dried cranberries that have soaked in lukewarm water for a while (but dry them off before adding them to the dough) and put the dough in a greased bundt mould lined with pecan nuts.

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I left it in the fridge overnight and took it out about 30 minutes before baking it in the oven at 200C for 30-35 minutes.

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A great office snack for elevenses!

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Cranberry Bundt Cake – Part 1

This a two-part post for a cranberry bundt cake. The cake is made with yeast and I am experimenting by leaving it in the kitchen to rise overnight.

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I have set my alarm clock an hour early to have enough time to bake it and take a fresh bundt cake to work. The full recipe will follow tomorrow.

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