Fast food baking and recipes for dedicated cooks

Press, 9 August 1982, Page 8

Fast food baking and recipes for dedicated cooks

COOKING with

Celia Timms

Home baking is not only better to eat. but I am still convinced that it costs less - a very important factor these days. However, there are mothers who don't have much time for baking, so it is for them particularly that I include among these recipes two that should help; Dorrigo Bars, which is one of those welcome, non-bake mixtures, and a banana-flav-oured batter that can be used three ways, as a loaf, a coffee cake, and as muffins.

If quantitites are increased a selection could be made in one "go."

For those who have time to use, there is a recipe from Ireland for a Tea Loaf that I enjoyed, and finally, one that I feel is something of an achievement — the method for making that delicious dark, chewy, English Malt Bread. Dorrigo Bars These unbaked treats for the “sweet tooth” should be stored in the refrigerator. Quantities given are for the average size Swiss-roll pan, the number of bars .being dependant on the size into which they are cut. You need:

4 cup butter or margarine ‘j cup sugar 1 egg 5 dessertspoons cocoa 2 cups wholemeal biscuit crumbs 1 cup dessicated coconut l 2 cup chopped nuts ’2 cup butter (additional) 3 tablespoons milk 2 tablespoons custard powder (scant) 2 cups sifted icing sugar 125 g semi-sweet chocolate 1 tablespoon butter (additional) Method: Blend a 2 cup butter with sugar, beaten egg and cocoa and place over boiling water, stirring - until mixture looks like custard. Remove from heat and add the biscuit crumbs, coconut and nuts. Spread in a wellbuttered 9 x 13 inch pan, pressing down firmly. Chill. Cream the *4 cup butter, add milk, custard powder and icing sugar, forming a very smooth mixture;, spread this over chilled base and leave

to harden. Melt chocolate and one tablespoon butter over hot water and spread over top of hardened icing sugar mixture; chill. When thoroughly chilled cut into bars'and store in refrigerator. ' ■ ' ,

Three-zvay banana batter

The bananas must be fully ripe fdr this mixture, from which can be made either a Tea Loaf. 15 to 20 muffins, or an 8 to 9 inch coffee cake. For variations raisins, chopped dates, chopped dried apricots, chopped prunes, coconut, or chocolate bits can replace the chopped nuts. You need:

‘■j cup margarine or butter 1 cup sugar 2 eggs l's cups mashed banana (about 4) 1 tablespoon lemon juice 2 cups unsifted plain flour 1 teaspoon bi-carb. soda 'z teaspoon salt 'a teaspoon cinnamon ■a teaspoon grated lemon rind Va cup chopped nuts Method: Cream the butter with sugar until very light and fluffy; beat in eggs one at a time, beating well after .each one. Stir in banana and lemon juice. Mix together the flour, bi-carb., salt, cinnamon and lemon rind before adding, then blend in to the creamed mixture. Stir in nuts. For a Tea Loaf — Turn batter into greased 9x5x3 loaf pan and bake at 180 C for 55 minutes or until done when tested. For Muffins — Spoon into greased muffin or patty pans. Bake at 180 C for 15 to 20 minutes.

For Coffee Cake — Turn batter into greased 8-9 in square pan. Bake at 180 C for 40 minutes dr until done when tested. Slice two bananas over top: sprinkle over a topping of ‘a cup packed brown sugar mixed with two tablespoons melted butter or margarine and 1 1 cup coconut. Grill for two minutes or until topping is bubbly and lightly browned.

Irish tea brack

A rich fruit tea bread with a spicy flavour which should be served in thin, buttered slices. To make two loaves you need: ’

I'a cups sultanas I 1? cups currants I*2 cups cold black, tea 2 eggs 1 cup sugar 3'2 cups plain flour 5 teaspoons baking powder *2 teaspoons cinnamon ‘■l teaspoon each of nutmeg and allspice

Method: Combine fruit with the cold tea and leave to stand overnight. Beat eggs and stir into the fruit mixture next day. Add sugar, flour sifted with baking powder and spices. Blend well. Grease two average size loaf pans and line the bottoms with wax paper. Divide mixture between them. Bake at 169 C for IV2 — 1 3/ i hours or until done when tested. If tops brown too quickly, cover with foil. Leave to cool in the pans for at least 10 minutes after removing from oven, then turn out and leave to become quite cold on a wire rack.

English malt

bread This is an authentic recipe for that dark, chewy, malt bread which.is so frequently eaten in Britain, usually in

oval-shaped loaves. It is a yeast bread and therefore requires time for the rising process, but for those With time to- spare it could be worth-while to satisfy the nostalgia. To make’ two

loaves approximately 9 x 5 x 3 ins vou need:

4 cups wholewheat flour 2 to 2L- cups plain flour teaspoon salt

1 cup sultanas 1 tablespoon sugar

2 teaspoons active dry yeast ' 4 tablespoons treacle or molasses 4 tablespoons-pure Malt extract 4 tablespoons butter or margarine. melted 2*s cups warm water Method: Dissolve 1 tablespoon sugar, in 1 1 cup warm water; stir in yeast and leave to stand for 10 minutes and stir again. Combine both ■ flours, salt and sultanas in large bowl. Combine treacle, malt extract and melted butter with 2 l z cups warm water. Make a well in centre of dry ingredients, add trea-

de mixture and the yeast. Mix very well. Turn dough on to floured surface and knead until smooth and elastic. working in additional plain flour as needed. Place in a greased bowl, turning dough to grease all over. Cover with damp cloth and let rise in a warm place until doubled (about one'to I*2 hours).' Punch down and turn out on floured surface. Shape into two loaves. Put in greased loaf pans; cover and let rise in warm place until doubled in bulk (about 45 minutes). Bake at 180-190 C for 45 minutes or until done. Remove from oven and immediately brush each loaf with glaze made by combining two tablespoons sugar with two tablespoons milk. Remove bread from pans arid cool on rack.