The Famous 3 ingredient Fruit Cake

I know I am on a summer break from my page - but I have the most super recipe I can’t wait to share!

Another 3 ingredient recipe [check out the scones] from the Country Women’s Association of Australia. Sent to me by my cousin Jan. Well I never. If you told me this before I would have laughed! Talk about easy!! And so delicious and moist. But you must start the day before. A few add ons, if you wish. With questions like - can I add spice, or nuts? of course?? Can I add a splash of brandy into the coffee? Yes!  Here goes, you will not believe how easy it is!

1 kg bag of dried mixed fruit

large carton of iced coffee eg Starbucks [600ml]*

9 oz SR flour

In a large mixing bowl, soak the fruit in the iced coffee overnight and place in your fridge. Such hard work!

Next day, preheat your fan oven to 160C and line an 9 inch loose bottom tin, then… 

add the flour and mix well. Tip into your tin and bake for about 1¼ hours*.

Oh My!!! The cake will keep for about 1 month.

*Note: any alcohol can be added to make up the 600ml. I did not splash out on pricey store bought iced coffee and made my own, half water half milk, using Camp [about 4 tablespoonfuls], whole milk and some sugar to sweeten. [I used 3 dessertspoonfuls]

If the cake is browning too much cover with foil. I cover after 30 mins.

Thanks Jan!! x

ps if you have not tried the 3 ingredient scones, then get to it!! It is the only scone recipe I use now and they are made in a couple of minutes. 

*More notes: I turned my oven down to 150 after 25 mins and covered the cake and baked if for longer. Until just firm to the touch - probably 1½ hrs.

I know it says 3 ingredients, but I think it would benefit from a small egg.

In summer there are cartons of iced coffee in all stores, but I would think you needed a milky coffee.

For those not in the UK, Camp Coffee is a liquid chicory and coffee essence that is just the best for cooking for coffee flavour. I would never drink it, but for baking - super!!

 

Judy’s Mom’s Peanut Butter Cookies

Or as we would say here in Cornwall, her Mother’s biscuits. This tells you that this delicious family recipe comes from the US [Wisconsin to be precise, where so many Cornish went to live and work] and was given to me by Judy, who has given me some recipes before. Her family came from near Launceston. When you are Cornish and a genealogist, you sure do find a lot of rellies over there!!  A super easy bake and very moreish, and the smell, oh my!

See Note at bottom.

[Judy uses Crisco, which is sort of a buttery lard - I have substituted half lard, half butter]

The recipe uses US cups, which I have changed to Imperial for ease.

Pre heat your fan oven to 180C and lightly butter baking sheets,  this quantity below makes about 2 dozen.

4 oz lard and butter mix

4 oz peanut butter

4 oz caster sugar

4 oz soft dark brown sugar [or light]

In a medium  bowl, cream the above ingredients together until light and fluffy.

add:

1 egg

1 tablespoonful milk

1 teaspoonful vanilla extract

Beat until well incorporated.

now add:

8 oz plain flour

1 teaspoonful  bicarbonate of soda

½ a teaspoonful salt

Blend the flour mix into the creamy mix then roll into walnut sized balls.

Dip a fork into water and press down on the top - not too hard. Bake for about 12 mins.

Very yummy!! Oh yes!! Made in minutes.

Pizza Dough

I have been making this for years and have never intended to post it, but I have been persuaded otherwise, by requests. I have perfected it over many, many years and if you follow every stage it never ever fails, is light and crisp and just heavenly. There are no short cuts or substitutes if you want perfection. But it is very easy, with little effort once you get the knack!! And so much better than anything bought.

The wetter the dough, the lighter the pizza and this dough is fairly wet. It can be made by hand, but it’s a messy affair, so a dough hook with your mixer is ideal. For some reason, I know not why, a slow rise in your fridge is best, so for an early evening meal, I make it mid or late morning.

A word on toppings. I often think less is more. My daughter thinks the opposite and piles it up with everything except the kitchen sink! A slight exaggeration of course, but you know what I mean. But the topping is your choice after spooning over the tomato passata.

Dough first: I will give you the quantities for two large, slightly thicker 12 inch pizzas, or three thinner.

1lb 2oz of plain flour [or 00, but ordinary plain is fine]

12 fl oz of warm, tepid water 

2 teaspoonfuls of quick dried yeast [I always use Dove’s Farm]

1 level teaspoonful salt

1 level tablespoonful caster sugar

2 tablespoonfuls of olive oil

In your mixer bowl, weigh in the flour, then add the yeast, salt, sugar and oil. Switch on, then as it is mixing, slowly add the water. Knead for about 8-9 minutes.

While that is happening, oil a bowl [I always use a medium plastic one] and one side of some cling film. It is a good idea to lightly oil your hands too.

Transfer the wet dough to the oiled bowl, using a scraper or spatula or hands. Cover with the film and place in your fridge. That’s it. Easy peasy. Done in ten mins.

You will need two or three metal pizza round trays, lightly oiled. Available just about everywhere. No need to faff around with pizza stones or special ovens.

But you do need a very very hot oven. Pre heat your fan oven to 230C at least 20 mins before placing them in the oven. I can cook two at once in either of my ovens, but the baking temp is even throughout  [I have Neff] If you have a variation of temp in any part of your oven you may be able to cook only one.

Prep your veg/meat choices. Get everything assembled around you. I will give you my usual ingredients but the choices are endless. 

Passata - I like Napolina with added basil, but whatever

grated mozzarella 

a mozzarella ball

thinly sliced mushrooms

cubed pancetta and pepperoni

finely sliced red onions [a very small amount]

olive oil

[sometimes some thinly sliced red pepper]

semolina 

Dredge with work surface with a little extra flour and plenty of semolina.  Ditto your rolling pin. Tip out the dough from your bowl and lightly knead, then cut in half or three. Roll out the dough as best you can then place on the baking tray and stretch out to fill it up, making sure there is plenty of semolina under the dough. Use the heel of your hand and fingers to stretch it to the edges. Repeat.

Allow them to settle for ten minutes then brush the pizza tops, sparingly with olive oil. I leave it another 5-10 mins now. Spoon over the passata, almost to the edges then a generous sprinkling of grated mozzarella. Now add the veg and/or pepperoni etc. Then the torn mozzarella. I quite like adding some dried oregano too. Whatever. No rules for this bit.

Allow to rest while the oven heats up.

Bake in the very hot oven for about 20 mins. The smell is wonderful.

That’s it. You will have cracked it!! Heaven on a plate. Nothing Cornish or even English. And an Italian would go bonkers with all the ingredients. I don’t care, we love it.

But the dough is perfect.

 

Ginger and Coconut Flapjacks

Well, another ginger bake and if you follow this page you know how I absolutely love stem or crystallised ginger in bakes! A very simple bake, so yummy, that I have adapted from a NT recipe.

You will need a Swiss Roll tin about 11 x 7 inches, well buttered. Pre heat your fan oven to 170C

6 oz butter

1 oz golden syrup

4 oz soft light brown sugar

8 oz porridge oats

3 oz desiccated coconut

a heaped tablespoonful stem ginger 

1 teaspoonful ground ginger

In a large saucepan, melt the butter, sugar and syrup  then stir in the oats, ground ginger, chopped stem or crystallised ginger and coconut. Mix until well combined then tip into your prepared tin.

Level off as best as you can then bake for about 20 mins, until golden.

Leave to cool in the tin for a while, meanwhile make a delish topping.

6 oz icing sugar

about 1-2 tablespoonfuls of the ginger syrup

½ teaspoonful ground ginger

Mix together in a basin, until not too runny but thick enough to spread.

When the flapjacks are just about cool, spread with the topping and leave until set, then cut into squares.

Heaven on a plate. Yum.

Note: you can use crystallised ginger if you wish. Then if you have no syrup, use water with a small squirt of golden syrup too mix the topping.

Meatloaf

A scrumptious, yummy, easy recipe for you and your family!! Served on a bed of oodles of mashed potato, it truly is a winner. A cousin passed this recipe on to me and when I tried it, I know I would be making it regularly. It is equally good cold, with pickles etc.

There is no method, just chuck it all together!! You will need a suitable baking sheet with a lip to retain the juices. Pre heat your fan oven to 180C and get going.

You can use fresh or dried herbs, but bear in mind, that, eg 1 teaspoonful dried oregano = 1 tablespoonful fresh. I have a pot of it outside my back door. Ditto parsley. But used dried basil.

This loaf serves about 6

In a large bowl, place:

1 kg lean [5% fat] steak mince

2 very finely chopped, large shallots

3 oz stale white breadcrumbs from a whole loaf

½ teaspoonful garlic powder 

Season well with sea salt and plenty of fresh ground pepper

1 large egg, beaten

2 tablespoonfuls Worcester sauce

1 teaspoonful each of dried basil, oregano and parsley [or fresh as above]

½ teaspoonful chilli powder [or slightly less or more as you wish]

4 fl oz of whole milk

Get your hands in, and bring it all together until well incorporated. Place on your work surface and make into the loaf shape of your choice. *see note. Place on your oiled baking sheet and bake for about 45-50 mins.

Meanwhile….

Make a sticky coating:

In a small basin place:

2 tablespoonfuls tomato ketchup

2 tablespoonfuls brown fruit sauce eg Daddies or HP

½ teaspoonful sweet smoked paprika

a heaped teaspoonful of dark soft brown sugar

dash of Worcester sauce

Turn your oven up to about 200C. Mix the above together, then take the loaf out of the oven and using a pastry brush, slather the mix over your loaf. Return to your oven and bake for a further 15  mins. If you have enough left over, brush once more after about 8 mins.

Let it rest for a short while before slicing, serving over the mash, then some lovely gravy and a green veg!  I used a mash with caramelised fried onion and sweet potato stirred in, if you are wondering what the bits are!!

Note: A handy hint.  I use a 2lb loaf cake tin, lined with tin foil, tucked into the corners. Lightly oil the foil. Fill the tin with the meatloaf then chill the mixture. When you are ready to bake, take the foil holding the meatloaf out of the tin and place it on your baking sheet. Carefully take away the foil and flatten it and with a your fingers gently smooth out the edges. Your meatloaf will be even and neat.

Enjoy. Easy peasy.

 

 

German Coffee Cake

A bit of a misnomer here, with this recipe given to me by follower Chris, who has passed several recipes on to me before. Photos sent to me, of two scraps of paper with this delicious recipe written on them, for me to decipher! With added hints from Chris. The recipe was given to Chris by a friend and it came from this friend’s great grandmother, who was a governess in Russia during the Revolution. Of course, the cake is to be eaten with a cup of coffee! And what an unusual method too. A lovely, very rich yeast based cake that needs little kneading, for those who don’t like that! Please see my notes at the bottom.

The quantities are in cups and I do enjoy using this method. Cups are readily available in any cookshop or supermarket, if you don’t have them, they are very handy. They come in a little stack of four - 1, ½, ¼ and ⅓rd.

Dissolve a packet of active dried yeast [or 3 teaspoonfuls] in ¼ cup of warm water for 5 mins. [not quick yeast]

Add ½ cup of whole milk that has been scalded [make sure it does not boil] and cooled to lukewarm. [OR ¼ cup boiling water and ¼ cup of evaporated milk]. Add ¾ cup of plain flour and beat well, then cover and set aside to rise until doubled in size.

Mix together: 

¼ cup butter [close to melting] 

½ cup sugar - I decided to use soft light brown

2 eggs

large pinch salt

Add the above to the risen yeast mixture, along with 1½ cups of plain flour. Mix well, then add ½ cup of assorted chopped nuts eg walnuts, brazils, hazelnuts, ½ cup of assorted glacé fruits and ½ cup of raisins [or golden sultanas]. Knead carefully into the dough. After a light knead place into a large buttered loaf tin and set aside in a warm spot to rise once more. Approx double in size.

Pre heat your fan oven to 160C and bake for about 45 ins.

Notes: The assorted glacé fruits would have consisted of cherries, citrus peels, pineapple etc. Lime would be good if you can get it in a deli, to add to the range of bright colours. I used finely chopped mixed peel this time and walnuts and almonds for the nuts.

The cake is very similar to a rich, dense Panettone. We loved it buttered too and toasted!!!

Well I never, what a surprise this delicious cake was. Thanks Chris. You are a star.

Raspberry and Hazelnut Delight Roll

Yet another wonderful recipe from an old Farmer’s Weekly collection. I do love them and you can guarantee success. But one thing, for sure, when this recipe was printed about fifty years ago, electric mixers were few and far between. There is no way I would like to make this by hand!

Before starting make sure everything is to hand a ready to go.

You will need a Swiss roll tin, although the recipe suggests using a tray of double greaseproof paper on a baking sheet if none available. No parchment then either. 

Lightly oil the tin and line with parchment, oil that, then lightly dust with some flour and caster, tossing it around and tipping off the excess.

You will need two small mixing bowls. Pre heat your fan oven to 170C

3 large eggs, separated [whites in one bowl, yolks in the other]

3 oz caster sugar

grated rind and juice of half a lemon [or whole from a small lemon]

2 oz SR flour

1 tablespoonful of ground hazelnuts

filling

about 6 fl oz double cream, 

few drops of vanilla extract

a small tablespoonful icing sugar 

about 1oz chopped hazelnuts

8 oz fresh raspberries

Whisk the egg whites to stiff peaks. Add the caster sugar to the bowl with the yolks and whisk until thick and pale, add the lemon zest and juice and continue whisking, then add the ground hazelnuts and flour. Fold in the egg whites and tip into your prepared tin and level off. Bake for about 14-15 mins.

Meanwhile - you will know the routine. Place a damp clean tea towel on your work top, cover with a piece of parchment, then dust that with some caster sugar.

When the roll is ready, invert immediately onto the caster sugar covered sheet, and place little slits in the edges of one end, and roll up, keep the damp tea towel around the roll until cold.

Whip the cream, vanilla and icing sugar lightly - not too stiff, add the raspberries and unroll the roll, cover with the raspberry nutty cream and re roll.

Dust with a little icing sugar and enjoy!!! Sprinkle over a few more nuts if you wish.

A fab cake and so delish. A BIG yum