Author Archives: cfrecipes

JFK’s Apple and Banana Pie

According to the last person to taste it, this is an “awesome” double crust pie. It is definitely a personal favourite and had I ever been chosen to compete in the Great British Bake Off, this pie would have been my first choice for pastry week.

Apple and Banana Pie

It started off as a normal plated apple pie recipe my granny taught me decades ago, but it has developed in content and size ever since.

Choose apples which will not turn to mush when baked. As they tend to fall, I avoid Bramleys for this recipe, but use a mixture of the tarter apple varieties from the garden. If using shop-bought apples the usual offerings of granny smith, gala, braeburn, jonagold, jonathan, etc. are all fine.

Serve hot or cold with custard, yoghurt, créme fraiche, whipped double or pouring cream or any combination thereof!

Serves 10-12

Ingredients

For the pastry:

  • 1lb / 500 g plain flour
  • ½ teaspoon salt
  • ½lb / 250 g fat (margarine, butter or lard or combination of any)
  • 1 heaped tablespoon sugar (optional)

For the filling:

  • 2lb / 1 kg mixed orchard apples
  • 2-3 bananas
  • 3 oz sugar (or more to taste)
  • 2 generous handsful golden raisins and/or sultanas
  • 1 lemon, grated peel and juice
  • 1 heaped teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 generous pinch of ground cloves
  • 1 generous pinch of ground allspice
  • 2 tablespoons cornflour
  • 1 tablespoon semolina or ground rice

Method:

  1. Make pastry in the usual way. I prefer this pie with shortcrust, but add the sugar if you prefer sweet pastry for fruit pies. Put a third aside  and roll out the rest large enough to line a 24 cm deep spring cake tin or deep pie dish. Leave the excess overhanging the sides, then put aside in a cool place to rest whilst making the filling.
  2. Peel, core and slice each quarter of the apples into three and put in a bowl.  Stir in the grated lemon peel and juice. Slice the bananas and stir into the apples. Sift the spices and cornflour over and mix well. Pick over the dried fruit and remove any stalks, then stir into the fruit mix.
  3. Sprinkle the semolina or ground rice evenly onto the pastry base and then evenly spoon in the filling. It should come up to just under the top of the tin. If not, you can always add more fruit by gently stirring it in without disturbing the semolina or pastry case. Roll out the lid. Use water to wet the edges of the pastry in the tin and place the lid over the top. Press well together and cut off excess pastry evenly with a pair of scissors. Crimp the join back all round and make steam slits in the top with a sharp knife. (You can use the pastry trimmings to decorate if you like, but I always make fly cakes* instead).
  4. Glaze with beaten egg yolk and milk, Put the tin on a baking sheet to catch any escaping juice and bake in a preheated oven 180°C electric / gas 5 for about an hour. Check it is not catching towards the end and loosely cover with foil if it is. The pie should be golden brown when cooked. Loosen the spring and remove, but leave on the base until cooled. Serve hot or cold with custard, yoghurt, creme fraiche, whipped double or pouring cream as prefered. Sprinkle generously with sieved icing sugar once cold, if liked.

Guten Appetite!

Extra recipe: Fly Cakes

Being a young bride during World War I with children born 1915, 1917, 1919 and 1921 and a woman struggling on her own through the Depression and World War II, my grandmother would use pastry trimmings to feed rather than decorate. As she taught me most of my baking skills, I continue that tradition. Fly cakes were one of the “extras” we would enjoy at teatime on baking day.

  1. Gather all the pastry trimmings together. You will need rolled pastry circles about the size of a saucer.
  2. In the middle of each circle put a spoon full of currants and a sprinkle of sugar.
  3. Dampen the edges with water, gather the sides over the fruit and seal well.
  4. Roll with a rolling pin to flatten out the “cakes”.
  5. Bake in a hot oven until golden brown.
  6. Cool on a wire tray.

These will keep several days in a sealed tin in the pantry.

Recipe provided by Janet Kaiser.

Biskie’s (Biscuit / Cookies)

Biskie’s (a mix between a biscuit and cookie) made with Strong White Flour

Ingredients

  • 600g Strong White Flour
  • 150g lard
  • good teaspoon of salt,
  • 1 1/2 tsp dried yeast
  • 1 tsp sugar
  • Luke warm water to mix

Method:

Biskies

  1. Mix all dry ingredients. Rub in lard. Mix with knife to soft dough.
  2. Knead well. Leave to rise until at least double in size.
  3. Knock down and divide into 18-20 pieces.
  4. Knead and shape each piece into a circle, roll out and flatten.
  5. Put on flat baking tray to rise again until double.
  6. Bake at 230oC (Fan 210oC, Gas Mark 8) for approx. 15 mins until lightly brown.
  7. Remove from oven (they should sound hollow when tapped on the bottom).  Allow to cool on a wire rack.  (If you like a soft crust, cover with a damp cloth until cool.)

Slather with butter and enjoy!!

Recipe provided by Maureen Barlow.

Antioxidant Blast Loaf

Antioxidant Blast Loaf made with Carrs Breadmaker Strong White Flour, Honey, Cinnamon, Ground Cloves, Cranberries, Blueberries and Sunflower Seeds

Ingredients

  • 1 tsp Fast Action Dried Yeast
  • 500g Carrs Breadmaker Strong White Flour
  • 1 tbsp Honey
  • 1 tbsp Sunflower Oil
  • 1.5 tbsp Skimmed Milk Powder
  • 1.5 tsp Salt
  • 350ml Black Tea, cold
  • 2.5 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • 50g Dried Cranberries
  • 50g Dried Blueberries
  • 20g Sunflower Seeds

Method

  1. Mix the cinnamon and cloves with the berries and seeds.
  2. Place all ingredients into the pan except the spice, berry and seed mix by following your manufacturers’ instructions regarding the order of liquid/dry ingredients.
  3. Place spice, berry and seed mix in nut/raisin dispenser (if available) and set your machine to the wholemeal bake raisin setting, large loaf, normal crust. If you do not have a nut/raisin dispenser when the machine indicates (with a beeping sound), add the spice, berry and seed mix and close the lid.

Apricot Dream Loaf

Apricot Dream Loaf made with Carrs Breadmaker Strong White Flour, Ground Almonds, Cardamom, Walnuts, Apricots and Candied Peel

Ingredients

  • 500g Carrs Breadmaker Strong White Flour
  • 1 tsp Fast Action Dried Yeast
  • 305ml Lukewarm Water
  • 2 tbsp Virgin Olive Oil
  • 2 tbsp Skimmed Milk Powder
  • 1 tbsp Sugar
  • 1.5 tsp Salt
  • 25g Almonds, ground
  • The seeds of 5 green Cardamom, ground
  • 50g Walnuts, chopped
  • 63g Ready-to-eat Dried Apricots, chopped
  • 25g Candied Peel, chopped

Method

  1. Place all ingredients into the pan except the walnuts, apricots and peel by following your manufacturers’ instructions regarding the order of liquid/dry ingredients.
  2. Place walnuts, apricots and peel in nut/raisin dispenser (if available) and set your machine to the wholemeal bake raisin setting, large loaf, normal crust.
  3. If you do not have a nut/raisin dispenser when the machine indicates (with a beeping sound), add the walnuts, apricots and peel and close the lid.

Armabreaddon Loaf

Armabreaddon Loaf made with Carrs Breadmaker Strong Brown Flour, Strong White Flour, Chilli Olive Oil, Honey, Garlic, Pepperami, Chillies and Snowdonia Red Devil Cheddar

Ingredients

  • 1.75 tsp Fast Action Dried Yeast
  • 250g Carrs Breadmaker Strong Brown Flour
  • 300g Carrs Breadmaker Strong White Flour
  • 350ml water
  • 1.25 tsp Sea Salt
  • 3 tbsp Chilli Olive Oil
  • 2 tbsp Honey
  • 3 large Cloves of Garlic, peeled and crushed
  • 150g Pepperami, diced
  • 1 heaped tsp Dried Chillies
  • 150g Snowdonia Red Devil Cheddar, grated

Method

  • Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the basic/normal setting, large loaf, medium crust.

Astronaut’s tip: The moisture content of this cheese can vary so you may need to slightly reduce or increase the water content depending on the feel of the dough.

Babka

Babka  a spongy yeast cakeBabka is a spongy yeast cake that is traditionally baked for Easter Sunday in Poland, Belarus, Ukraine and Western Russia.

Ingredients, dough

  • 500g Carrs Breadmaker Strong White Flour
  • 320ml Milk
  • 1 tsp Fast action dried yeast
  • 50g Butter, plus extra for greasing
  • 30g Sugar
  • 1 tsp Salt

Ingredients, filling/topping

  • 200g Milk chocolate chips
  • 100g Walnut pieces

Method: Bread Machine

  1. Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the dough/pizza setting.
  2. Generously grease the bottom, middle, and sides of a cake ring.
  3. Place the chocolate chips and walnut pieces into a food processor or blender and grind until the mixture resembles coarse meal.
  4. Evenly sprinkle about ⅓ of the mixture into the bottom of the prepared cake ring.
  5. When the dough cycle is complete, turn the dough out and quickly knead on a floured surface.
  6. Use a rolling pin roll the dough into a large 25cm x 40cm rectangle pressing the dough down as you roll.
  7. Sprinkle the rest of the chocolate filling as evenly as possible over the dough, leaving a 1cm rim around the outer edge. Roll it up tightly along the long edge, pinching the edges to seal them.
  8. Lift the babka carefully and ease it into the pan, making as even a circle as possible. Press firmly into place and pinch the two ends together with a little water. Cover with a clean tea towel and leave to rise at room temperature about an hour.
  9. Preheat oven to 190°C, 375F, gas mark 5. Bake for 45 minutes. Remove the babka from the cake ring and invert onto a wire cooling rack.

Bacon & Beer Bread

Bacon & Beer Bread made with Carrs Breadmaker Strong Brown Flour, Onion, Bacon, Beer and Mustard
Bacon and Beer Bread made with Carrs Breadmaker Strong Brown Flour, Onion, Bacon, Beer and Mustard

Ingredients

  • 30g Butter
  • ½ Onion, peeled & chopped
  • 3 slices Bacon, diced
  • 320ml Beer, flat
  • 500g Carrs Breadmaker Strong Brown Flour
  • 1½tsp Fast Action Dried Yeast
  • 1½tsp Salt
  • 2 tsp Sugar
  • 1 tbsp Milk Powder
  • 1 tbsp Mustard

Method

  1. Fry the onion & bacon in butter and transfer the cooked mixture in bread pan.
  2. Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients.
  3. Set your machine to the basic/normal setting, medium crust.

Bagels: Cranberry Nut

Cranberry Nut Bagels made with Carrs Breadmaker Strong White Flour, Cinammon, Cranberries and Pecan Nuts

Ingredients

  • 340ml water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1¼ tsp ground cinnamon
  • 60g oats
  • 500g Carrs Breadmaker Strong White Flour
  • 2 tsp fast action dried yeast
  • 170g dried cranberries
  • 60g pecans, chopped
  • 2l water (for boiling)

Topping

  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon

Directions

  1. Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients and set your machine to the pizza setting. When cycle is complete, remove the dough from machine onto a lightly floured work surface and allow to rest.
  2. Pre heat the oven to 190°C. Bring a large saucepan of water to the boil, reduce heat to medium and simmer.
  3. Divide the dough into nine even portions. Roll each portion into a ball. Push a lightly floured finger through the middle of the ball to create a hole pulling gently until the hole is around 5cm. Pat the ball gently to flatten.
  4. Place on the baking tray lightly sprinkled with flour, cover with oiled cling film and set aside for 10 minutes to rise.
  5. Remove cling film and add three of the bagels to the simmering water. Cook for 1 minute.
  6. Using a slotted spoon turn and cook for a further minute. Remove from the water and replace on the prepared baking tray. Repeat in two more batches.
  7. Combine brown sugar and cinnamon; sprinkle over bagels. Place well apart on greased baking sheets.
  8. Bake in pre-heated oven for 20-25 minutes or until golden brown.
  9. Cool on a wire rack.

Poppy Seed Bagels

Poppy Seed Bagels made with Carrs Breadmaker Strong White Flour and Poppy Seeds

Ingredients

  • 315ml water
  • 2½ tsp fast action dried yeast
  • 1½ tbsp caster sugar
  • 500g Carrs Breadmaker Strong White Flour
  • 1½ tsp salt
  • 2 litres water, extra
  • 1 tbsp sugar, extra

Ingredients – topping

  • 1 egg yolk
  • 1 tbsp milk
  • 2 tbsp poppy seeds

Method: Bread Machine

  1. Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the dough/pizza setting.
  2. When the dough cycle is complete, turn the dough out and quickly knead on a floured surface.
  3. Preheat oven to 180°C, 350F, gas mark 4.
  4. Combine the extra water and remaining sugar in a large saucepan over high heat and bring to the boil. Reduce heat to medium and bring to a simmer.
  5. Brush a baking tray with oil. Divide the dough into ten even portions. Roll each portion into a ball. Push a lightly floured finger through the middle of the ball to create a hole, pulling until the hole is about 5cm. Pat the ball gently to flatten. Place on the greased baking tray, cover with oiled cling film and set aside for 10 minutes to rise.
  6. Remove the cling film and add 3-4 of the bagels to the simmering water and cook for 1 minute. Use a slotted spoon to turn and cook for a further minute. Remove with slotted spoon and replace on the oiled baking tray.
  7. Repeat in 2 more batches with remaining bagels.
  8. Whisk the egg yolk and milk together in a small bowl. Brush the mixture evenly over each bagel and sprinkle with poppy seeds.
  9. Bake in preheated oven for 20 minutes or until golden brown. Cool on a wire rack.

Banana Bread

Banana Bread made with Carrs Breadmaker Strong White Flour, Wholemeal Flour, Banana, Honey, Poppy Seeds and Vanilla

Ingredients

  • 175ml water
  • 60ml honey
  • 1 egg, lightly beaten
  • 2 tbsp oil
  • 1 medium ripe banana, sliced
  • 2 tsp poppy seeds
  • 1 tsp salt
  • ½ tsp vanilla extract
  • 400g Carrs Breadmaker Strong White Flour
  • 150g Carrs Breadmaker Wholemeal Flour
  • 2 tsp fast action dried yeast

Directions

Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the basic/normal setting, medium loaf, medium crust.