Cheese Puff Drop Scones for Dummies

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I usually make cheese scones but decided to retry this recipe for Cheese Puff Drop Scones… and they really are to die for!  So very light and tasty, made and ready to eat faster than scones, and far less mess, too!  I made a double mix (made 16 big ones), but the recipe – as given – will make 8 to 10.

Cheese Puff Drop Scones are a quick way to extend a meal, or have a robust snack in minutes, and unless you really over-mix, you just can’t go wrong.  Easy-peasy!

Cheese Puff Drop Scones, ready to serve with lashings of butter.

Cheese Puff Drop Scones, on greased and floured tray, ready for the oven.

Cheese Puff Drop Scones, just out of the oven, on tea towel.

Cheese Puff Drop Scones right out of the oven.

Cheese Puff Drop Scones, ready to serve with lots of butter.

Ingredients:

1 egg
1/2 cup Milk
1 cup Plain Flour
2 teaspoons baking powder
1 pinch salt
2 cups Grated Cheese – I used tasty but any strong harder cheese is fine – try 1/2 a cup of Parmesan!

Optional: pinch of paprika or curry powder or any other herbs or spices you enjoy (I added fresh chopped parsley). A little grated onion (no more than 1/ a small one) is fine to add, too.

Method:

Preheat  oven to 200C (400F).

Whisk together egg & milk in a medium sized bowl. Add to that the flour, baking powder, salt & cheese (I also added a pinch of curry powder). Mix lightly but well until just combined.

Prepare a baking tray with non stick oil spray, dust with a little flour, and dollop tablespoons of the mixture evenly spaced onto the tray.

Bake in a hot oven 200C (400F) for 10 minutes or until just golden brown and sounds hollow to tap.

Place a clean tea towel on an cooling rack, place Cheese Puff Drop Scones on this, and cover for a few minutes – IF you can…..  I bet you’ll be eating them hot, with lashings of butter – and the smell is divine, too!   Enjoy!

NOTE: I doubled the recipe for these photos – again I had a hungry hoard to feed!

Cheese Puff Drop Scones for Dummies
Author: 
Recipe type: lunches, baking, snacks
Cuisine: traditional
Prep time: 
Cook time: 
Total time: 
Serves: 8 large
 
Cheese Puff Drop Scones for Dummies - light, quick, tasty and easy-peasy. Anyone can make these for a meal in minutes.
Ingredients
  • 1 egg
  • ½ cup Milk
  • 1 cup Plain Flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 cups Grated Cheese – I used tasty but any strong harder cheese is fine – try ½ a cup of Parmesan!
  • Optional: pinch of paprika or curry powder or any other herbs or spices you enjoy (I added fresh chopped parsley). A little grated onion (no more than 1/ a small one) is fine to add, too.
Method
  1. Preheat  oven to 200C (400F).
  2. Whisk together egg & milk in a medium sized bowl. Add to that the flour, baking powder, salt & cheese (I also added a pinch of curry powder). Mix lightly but well until just combined.
  3. Prepare a baking tray with non stick oil spray, dust with a little flour, and dollop tablespoons of the mixture evenly spaced onto the tray.
  4. Bake in a hot oven 200C (400F) for 10 minutes or until just golden brown and sounds hollow to tap.
  5. Place a clean tea towel on an cooling rack, place Cheese Puff Drop Scones on this, and cover for a few minutes - IF you can.....  I bet you’ll be eating them hot, with lashings of butter – and the smell is divine, too!   Enjoy!
  6. NOTE: I doubled the recipe for these photos – again I had a hungry hoard to feed!

 

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Well-tried CROCKPOT BREAD

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Well-tried CROCKPOT BREAD

I’m not claiming this well-tried CROCKPOT BREAD is my own recipe, but I do know I’ve made it many times, and it has worked every time!  I’ve tweaked it, and there are many variations you can make.  And yes, you really CAN make an excellent loaf of wholemeal bread in a crockpot or slow cooker!

I apologise to the original poster who must have come from one of the many, many forums or blogs I’ve followed over the years.  The date-stamp on the original pic of the finished loaf on the green plate is 1st December, 2010!  I had made it, and posted the recipe and pic to a friend.  The second was taken 15th November 2011, so I’ve been using, and tweaking, the recipe for a long time.

Crockpot Bread cooked, cooled, cut and ready to eat

Crockpot Bread ready to eat, and full of goodness

I copied it at the time for my own use, long before I realised the ethics of attributing recipes when one is writing a food blog.   I always do this now, even when I have tweaked the recipe a long way from the original.

Anyway, I’ve noticed there have been a lot of male subscribers over recent weeks (even allowing for those who use a joint “husband-and-wife” email), so I’m going to post this recipe as it works!  And men (especially those without partners) might not be so open to asking “how to…”, so I’m including ALL the notes I took from the original post somewhere, to answer questions they may have.  Hi, guys!

Trust me – making a GOOD loaf of bread in a crockpot is not only possible, it stays moist for longer than the average supermarket bread, too.   No oven (unless you want to grill the top for browning), just the crockpot.

OH!  And only ONE KNEAD, no extra time rising, too!

Crockpot Bread – after kneading (only one knead needed!)

I really recommend adding that extra cup of yummy seeds, etc – it gives you more texture, fibre, flavour and goodness.  Small amounts can be bought at Bin Inn and similar “bulk bins” stores.

Crockpot Bread cooking in the crockpot

This would also be a great project for a rainy day in school holidays, when the kids aren’t co-operating.  Teach them how, then let them do the kneading, then watch the rising and cooking through the lid!   Enjoy!

Crockpot Bread cooking in the crockpot - closeup view

Crockpot Bread cooking in the crockpot – closeup view

Crockpot Bread – browning top under the oven grill

Ingredients:
15g dried yeast (3 teaspoons plain dried yeast, usually 1 envelope)
1 Tablespoon oil ( I use Canola)
4 teaspoons sugar
2 1/2 cups warm water
1 teaspoon salt
2 cups wholemeal flour
4 cups white high grade flour

Optional ingredients – not entirely necessary, but Yuuuum!

(Whatever you choose, really, but no more than 1 cup in total)

2 Tbsp Oatmeal
2 Tbsp Kibbled wheat
2 Tbsp Sunflower seeds
2 Tbsp Pumpkin seeds
1 Tbsp Sesame seeds
1 Tbsp Linseed seeds (could be ground a little so the body absorbs the benefits)

Method:
1. Place yeast in a small bowl with ½ tsp of the measured sugar.
2. Pour over ¼ cup of warm water and leave to soak for 5 to 10 minutes.
3. Place remaining water in a large bowl.
4. Mix in yeast mixture, remaining sugar, salt and wholemeal flour.
5. Mix to combine with a wooden spoon.
6. Mix in enough H.G. flour to make a stiff dough.
7. Turn onto floured board and knead the dough until smooth and elastic, working in more flour if necessary. The dough is ready when it springs back after you poke your finger into it (about 8-10 minutes). You can use a large breadmaker for kneading.
8. Preheat the crockpot for 5 minutes, on HIGH.

  1. Oil the slow cooker bowl and place dough in.I cut a round of baking paper to fit the bottom of the crockpot, then oil, as it makes removal so much easier)
    10. Cover and cook on high for 2 hours. The bread is cooked when it sounds hollow when tapped. It is very important not to lift the lid till the 2 hours is up.
  2. Regarding 10 – if it gets too much condensation on the glass lid, then VERY quickly wipe the inside with a teatowel, and replace lid.
  3. Turn onto a cooling rack.
  4. If you’d like a browned crust, simply put it under the grill for a minute or so – but watch it!
  5. It’s sooo good to eat right away, but you can also let it stand till the next day then cut the whole loaf with an electric knife (it will be easier to cut) and then freeze what you wish in a zip lock bags and only take out what you want to eat for the next day, as you need to.

It really works! It also works using a bread making machine on the dough mixing setting. See other notes, below.

Well-tried CROCKPOT BREAD
Author: 
Recipe type: bread
Cook time: 
Total time: 
 
A well-textured, one knead, no-rise, loaf of wholemeal bread cooked in the crockpot (slow cooker).
Ingredients
  • 15g dried yeast (3 teaspoons plain dried yeast, usually 1 envelope)
  • 1 Tablespoon oil ( I use Canola)
  • 4 teaspoons sugar
  • 2½ cups warm water
  • 1 teaspoon salt
  • 2 cups wholemeal flour
  • 4 cups white high grade flour
  • Optional ingredients - not entirely necessary, but Yuuuum!
  • (Whatever you choose, really, but no more than 1 cup in total)
  • 2 Tbsp Oatmeal
  • 2 Tbsp Kibbled wheat
  • 2 Tbsp Sunflower seeds
  • 2 Tbsp Pumpkin seeds
  • 1 Tbsp Sesame seeds
  • 1 Tbsp Linseed seeds (could be ground a little so the body absorbs the benefits)
Method
  1. Method:
  2. Place yeast in a small bowl with ½ tsp of the measured sugar.
  3. Pour over ¼ cup of warm water and leave to soak for 5 to 10 minutes.
  4. Place remaining water in a large bowl.
  5. Mix in yeast mixture, remaining sugar, salt and wholemeal flour.
  6. Mix to combine with a wooden spoon.
  7. Mix in enough H.G. flour to make a stiff dough.
  8. Turn onto floured board and knead the dough until smooth and elastic, working in more flour if necessary. The dough is ready when it springs back after you poke your finger into it (about 8-10 minutes). You can use a large breadmaker for kneading.
  9. Preheat the crockpot for 5 minutes, on HIGH.
  10. Oil the slow cooker bowl and place dough in.I cut a round of baking paper to fit the bottom of the crockpot, then oil, as it makes removal so much easier)
  11. Cover and cook on high for 2 hours. The bread is cooked when it sounds hollow when tapped. It is very important not to lift the lid till the 2 hours is up.
  12. Regarding 10 – if it gets too much condensation on the glass lid, then VERY quickly wipe the inside with a teatowel, and replace lid.
  13. Turn onto a cooling rack.
  14. If you’d like a browned crust, simply put it under the grill for a minute or so – but watch it!
  15. It’s sooo good to eat right away, but you can also let it stand till the next day then cut the whole loaf with an electric knife (it will be easier to cut) and then freeze what you wish in a zip lock bags and only take out what you want to eat for the next day, as you need to.
  16. It really works! It also works using a bread making machine on the dough mixing setting. See other notes, below.

 

Notes on the page where the recipe was originally posted:

(again, my apologies to the original poster – who also made adaptations, as I have – for not taking note – but the recipe works so well, and deserves sharing).

This recipe comes from one of Robyn Martins baking books (…said the original poster..). I have made so many now that I add all sorts of whole grains and seeds, usually totals a cup full and it still makes a great loaf. Remember to flatten out the loaf as you put it into the hot bowl and then DO NOT TOUCH!  Don’t lift the lid at all. You will see it rise through the glass, it may drop a little in the middle, but can not be helped. Best to put exactly the 15grams or three teaspoon of yeast and no more. The outcome is really much like a vogel bread.

Yes you do need to have it hot when you put in the dough, press it all around so it rises evenly, only a single rising while it cooks, put the lid on and do not touch it again because you do not want any cold air to come in till it is properly cooked.

The other thing is that it will get brown on the sides but the top will not get brown, so all you need to do when you take it out is put it under the grill for a few minutes to brown the top and it will look as if it was baked in the conventional oven. 

No do not use surebake, just use the ordinary plain dried yeast. I would use your newer one as mine is only a few years old. It might be a bit of trial and error, perhaps you can check it after 1 hr 45 mins and see what the side look like. As for the extra seeds and grains just mix in with the flour. If you use the bread maker to mix the dough, then you need to put the warm water, yeast and sugar in the bowl first and let stand for about 5 to 10 mins while you measure out all the dry ingredients and then pour all the mixed dry ingredients into the mixing bowl, then select the dough setting and let mix. It pays to watch till all the flour is worked into the liquid. Do not let to stand to rise in the bowl but take out when the mixing cycle is finished. The dough is ready when you push a finger in the dough and it spring back, it is okay to be very slightly sticky just use a little flour on the outside and then just press into the slow cooker bowl which should already be on high and sprayed with oil.

The optional additional grains and seeds can be anything you like. I now also add in Quinoa, Chai seeds, hulled millet, whole buck wheat, but not more than a cup of any mixture of seeds or grains. I have found that one can add the cup of extra seeds quite successfully. 

Other people’s Q & A:

I’m a bit wary of pre-heating the slow cooker, as you are not supposed to have it on with the cooker empty. But if I didn’t pre-heat it, then the bread would stick inside the bowl. So I made a compromise, and pre-heated it for a minimum amount of time. I pre-heated it for 5 minutes.

My crockpot gets condensation on the lid in the last hour so l take it off and quickly wipe the lid and put it back on l sometimes have to do it 2 or 3 times and now l have found my crockpot has a cooler spot so will have to turn it round part way through cooking 
l knead my bread for 5 to 6 mins until it is elasticity and springs back when l push finger into it
 

i knead for about 8-10 mins

How many teaspoons of yeast is 15g?

I didn’t weigh mine, just used 3 level teaspoons as I do in the breadmaker.

Made a 1/2 size recipe today, only have a small slow cooker. Wow! Most impressed. I put a piece of baking paper in the base before putting dough in to cook. ( thought it would be just my luck it would stick) and bread just fell out of dish, so easy. Used Surebake as was only yeast I had on hand, rose really well, no sinking at all. Rose about half way up dish, so made a good size loaf.

Had no seeds so just used wheat germ and oat bran. yum Yum. Must have been good, it’s the first time hubby has said good things about my homemade bread, he usually makes references to “bricks” ha ha. 

Only problem was it didnt last long LOL. Will not bother with shop bread again now, this is so easy and economical and even better i know what is going into it. 

Many thanks for the recipe, who would have thought of using the slow cooker to bake bread. Was going to buy a new breadmaker but wont bother now, this cooks in half the time and no hole in the bottom, even better. 
Next loaf going on in the morning. Going to try it as a base recipe for a spicy fruit loaf as well.

 

Variations:

Fruit bread turned out really well, just added a handful of raisins, 2 tsp cinnamon. 1 tsp 5 spice, pinch cloves and used basic recipe.
Cheese and onion bread, yum yum 

finely chopped onion 3/4 cup, lightly cooked first and 1/2 cup parmesan cheese – great with casserole the other night. 

 

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Apple Bread Loaf

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Apple Bread Loaf is so easy to make, makes 2 standard loaves (so you have one to freeze),  is nice and moist, and is great for lunch boxes, picnics, and quick snacks or morning teas.   I have included an easy way to make the apple puree required, too.

Apple Bread Loaf - 2 loaves from one recipe, fresh from the oven

Apple Bread Loaf – two loaves from one recipe, fresh from the oven.

Apple Bread Loaf - one to eat now, one to freeze, all from one recipe!

Apple Bread Loaf – one to eat now, one to freeze, all from one recipe!

Apple Bread Loaf (makes 2)
Author: 
Recipe type: baking, picnics, vegetarian, breads
Prep time: 
Cook time: 
Total time: 
Serves: 2 loaves
 
Apple Bread Loaf is so easy to make, makes 2 standard loaves (so you have one to freeze), is nice and moist, and is great for lunch boxes, picnics, and quick snacks or morning teas. A brilliantly useful recipe.
Ingredients
  • 3 cups plain flour,
  • 1¼ teaspoon baking powder
  • 1 teaspoon baking soda,
  • 2 teaspoons mixed spice
  • 2 teaspoons cinnamon
  • 2 cups pureed unsweetened apple (home stewed is fine)***
  • 1½ cups sugar
  • 175g (6oz) butter (VERY soft)
  • 3 teaspoons vanilla essence
  • 3 eggs (lightly beaten).
Method
  1. Sift flour, baking soda, baking powder & spices.
  2. Mix the apple, sugar, butter & vanilla essence together in a bowl.
  3. Add eggs.
  4. Add dry ingredients to apple mixture & mix well.
  5. Pour into 2 greased loaf tins.
  6. Bake at 160 degrees C (325 degrees F) for about 45 - 50 mins.
  7. Leave to cool in tins for about 10 minutes before turning out of tins....
  8. When cool, one loaf can be frozen, if desired.

*** Autumn’s Culinary Tip:  This is how I prepare the Apple Puree.   I peel, core, and roughly chop 6 large Granny Smith apples into the food processor, and wiz them quite fine.  I tip them into a large pyrex microwave jug, and rinse the processor bowl out with 1/3 cup of water, and add that to the jug.  I nuke the apple mix in 2 x 5 minutes sessions on high, stirring halfway through, then give another 2-3 minute blast.  Cool.  This produces approximately 4 cups of good unsweetened apple puree that isn’t too moist.  I put 2 cups into a ziplock freezer bag to freeze for next time, and use the remaining 2 cups for the Apple Bread this time – a little over or under isn’t going to make a major difference, and you can adjust between the 2 amounts.

While I am a HUGE believer in cutting down on work by making a double mix and freezing it (as here, with the apple pulp and even with the 2 loaves the Apple Bread recipe itself produces), I also strongly recommend LABELING what you package, in three ways:

1 – the actual contents (here – APPLE PULP, unsweetened)

2 – the amount (in this case – 2 cups)

3 – the date frozen (the actual date)

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BLACKBREAD Loaf – traditional Irish fruit loaf

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Blackbread Loaf is a traditional Irish fruit loaf, and easily prepared – you start it the night before baking, by soaking the fruit!  This Blackbread Loaf recipe has been a favorite family staple for over 40 years now – you can use any fruit, even vary it by using a cup of coffee instead of tea to soak the fruit in.  Note:  there is no butter or oil in this recipe, so best used within a few days.

It’s great for lunch boxes and for picnics.

Blackbread Loaf - a traditional Irish fruit loaf that's so easy to mix and bake.

Blackbread Loaf – a traditional Irish fruit loaf that’s so easy to mix and bake.

 

BLACKBREAD Loaf - traditional Irish fruit loaf
Author: 
Recipe type: baking, picnic, vegetarian, breads
Prep time: 
Cook time: 
Total time: 
Serves: varies
 
Blackbread Loaf is a traditional Irish fruit loaf that is easy to mix, cuts well, and is ideal for lunch boxes. Prepare the fruit overnight, and it's a quick mix the next day.
Ingredients
  • 500 gms (14 oz – although I just use 2 cups!) mixed "sticky" raisins, sultanas, and currants - whatever you have
  • 1 cup cold strained tea
  • 1 cup brown sugar – pressed into cup
  • 2 cups self raising flour
  • 1 egg (beaten)
Method
  1. Make and cool one cup of tea.
  2. Combine with fruit and brown sugar in bowl, leave to soak overnight.
  3. Next day, pre-heat oven to 180 C (350 F).
  4. Add beaten egg and flour to fruit mixture, mix lightly.
  5. Pour into well greased or non-stick 20cm x 10cm x 8cm loaf tin.
  6. Bake for 50 minutes -1 hour at 180 C (350 F) or less - depends on your oven..
  7. Leave in tin 10 minutes, then turn out onto rack and cover with cloth to cool.
  8. Serve sliced and buttered.

 

 

 

 

 

 

 

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