Breads
Beer Bread
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Ingredients
3 c. self-rising flour
1 can beer (room temperature)
3 Tbsp. sugar
Method
Stir ingredients together and pour into a greased loaf pan.
Bake at 350 0 for 30 minutes.
Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986
Irish Soda Bread
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Ingredients
1 Tbsp. softened butter
1 tsp. salt
4 c. flour
1 to 1 1/2 c. buttermilk
1 tsp. baking soda
Method
Sift dry ingredients together in a bowl.
Slowly add 1 cup buttermilk, beating constantly with a spoon until dough is firm enough to be gathered in a ball. If dough crumbles, beat in more buttermilk.
Place dough on lightly floured board and pat into shape of a round loaf, about 8 inches in diameter and 1 1/4 inches thick.
Place dough on greased baking sheet and cut X into dough about V2 inch thick, dividing top into quarters.
Bake at 425 0 for 45 minutes or until the top is golden brown.
Serve sliced with butter.
Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986
Honey Lemon Sesame Bread
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A sweet, citrus bread.
Ingredients
Bread
1 1/4 c. flour
1/2 c. honey
2 Tbsp. nonfat dry milk
2 eggs
2 tsp. baking powder
2 Tbsp. lemon juice
1/2 tsp. salt
1 Tbsp. grated lemon rind
1/4 c. margarine
Topping
1/2 c. sesame seeds
2 Tbsp. lemon juice
3 Tbsp. honey
Method
Preheat oven to 350 F.
Sift flour, milk powder, salt, then resift. Set it aside.
Cream margarine and honey thoroughly.
Add eggs, lemon juice, and lemon rind, beating continuously.
Add sesame seeds, beating continuously.
Gradually add flour mixture, beating at low speed.
Pour dough into baking pan.
Bake until lightly browned, about 20 minutes in an 8x8x2 inch greased pan.
Remove from oven.
Immediately prick the top.
Pour thoroughly mixed topping and let rest in pan for 10 minutes.
Serve warm.
Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986
Apricot Bread
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Ingredients
1/2 c. apricots, soaked soft
1 egg
1 large orange rind
2 c. flour
1/2 c. raisins
1/4 tsp. salt
1 tsp. soda
2 1/2 tsp. baking powder
1 c. white sugar
1/2 c. chopped nuts
1 Tbsp. butter, melted
1/2 c. water
1 tsp. vanilla
Method
Add sugar to butter and mix.
Add vanilla and egg. Blend well.
Mix dry ingredients.
Add alternately with water to mixture.
Stir in apricots, rind, raisins, and nuts.
Bake at 375 F until well done, when loaf leaves the side of pan.
Courtesy of Ethel Hillman, House of Lancaster Cookery Book, 1986
Australian Bran Loaf
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Ingredients
1 c. self-rising flour
1 c. milk
1 c. raisins
3/4 c. sugar
1 c. bran
Method
Soak bran in milk for 20 minutes.
Add other ingredients and mix well.
Bake for 1 hour at 350 F in greased and floured 9x5x3 inch loaf pan.
Slice and butter when cool.
Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986
Flapjacks
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Ingredients
4 oz. margarine
1 large Tbsp. syrup
4 oz. Sugar
6 oz. oats
Method
Melt the butter, sugar, and syrup.
Remove the saucepan from the heat and add the oats.
Press flat, about 1 inch thick in a pan.
Bake at 450 F for 7 to 10 minutes.
Courtesy of member Julia Baines Carpenter, House of Lancaster Cookery Book, 1986
Caerphilly Scones - Sgonau Caerffili
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Ingredients
8 oz. self-rising flour
2 oz. caerphilly cheese
1 1/2 oz. butter
1/4 pt. milk
1 1/2 oz. fine sugar
Pinch of salt
Method
Sift the flour and salt together.
Rub in the butter.
Grate the cheese and add with the sugar into the flour mixture.
Add the milk slowly until a soft firm dough is formed.
Turn onto a floured board and roll out until 2 inches thick.
Cut into rounds and place on a greased baking tray.
Brush with milk and cook at 425 F for 10 minutes.
Serve hot and buttered.
Courtesy of member Rose Hillman, House of Lancaster Cookery Book, 1986