Baking of Muffins, Bread etc.
Sally’s Cheese Muffins.
Markham House
2 cups (450 ml) all purpose flour
¼ cup (50 ml) sugar
1 tsp (5 ml) baking powder
½ tsp (2 ml) baking soda
½ tsp (2 ml) salt
2 cups (500 ml) grated cheddar cheese
1 cup (250 ml) plain yogurt
¼ cup (50 ml) butter, melted
2 large eggs (beaten)
Pre-heat oven to 400 F (200 C). In a large bowl, stir together
flour, sugar, baking powder, baking soda and salt; stir in cheese.
In a small bowl, thoroughly combine yogurt, butter and eggs.
Add all at once to dry ingredients; stir just until moistened.
(Batter will be stiff.) Fill greased muffin pans with batter.
Bake at 400 F (200 C) for 15-20 minutes.
Makes 12 muffins.
Cranberry, White Chocolate & Lemon Muffins.
Dashwood Manor
2¼ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp. salt
¾ cup sugar
½ cup milk
½ cup sour cream
1/3 cup vegetable oil
1 egg
grated rind from one lemon
¾ to 1 cup coarsely chopped cranberries
½ cup white chocolate chips, cut in half
In a large bowl mix together the flour, baking powder, baking soda and salt. In another bowl, whisk together the sugar, milk, sour cream, oil, egg and lemon peel. Stir in the cranberries and chocolate. Add to the dry ingredients and stir just until blended. Fill muffin cups with batter.
Preheat oven to 375 F. Bake about 15-18 minutes. Cool in pan for 5 minutes, then turn out. Makes about 12 muffins.
Home-made Multigrain Bread.
1 2/3 cup water
3 tbsp powdered milk
2 tbsp extra-virgin olive oil
2 tsp salt
1¼ cup whole wheat flour
1½ cup white flour (breadmaker)
1 cup multigrain flour
¾ cup 9-grain cereal (or 7-grain)
1½ tsp yeast (not fast-rising)
Measure ingredients in the order listed into baking
pan of breadmaker. Select “whole grain” setting. When finished,
remove from pan and cool with tea-towel wrapped around loaf
until completely cool. Cut with electric knife into slices.
Store immediately in freezer in zip-lock bags or bread-keeper
container, with sheets of wax paper between slices. This allows
single slices to easily be removed as needed. This bread
will not keep more than 24 hours out of the freezer without
degrading, since there are no preservatives, but it remains
ultra-fresh with this storage method.
Plain Scones.
Gazebo Bed and Breakfast
Blend together:
3 cups all purpose flour,
6 tsp baking powder,
1 tsp salt,
½ - 2/3 cup granulated sugar
Cut in or use a food processor, 1 cup hard margarine or butter until mixture resembles coarse meal with some larger pieces. Add 1 cup milk, stirring until the dough holds together. Turn out the dough onto a floured surface and form into a ball. Flatten ball with hands or a rolling pin, to about ¾” thickness. Cut out rounds using a cookie cutter or a glass dipped in flour. Re-use the scrap edges. Place on a cookie sheet dusted with flour and dust tops of the scones with flour. Bake at 400 F until golden brown on top and bottom. Cool on a wire rack.
Cheddar and Dill Scones.
Markham House
2½ cups all purpose flour
1 cup shredded cheddar cheese
¼ cup chopped fresh parsley
1 tbsp baking powder
2 tsp freshly chopped dill weed
½ tsp salt
¾ cup butter
2 eggs, beaten
½ cup half & half light cream
Preheat oven to 400 F (200 C). In a medium bowl combine all the
ingredients except the butter, eggs and cream. Cut
in butter until crumbly. Stir in eggs and half and half just
until moistened.
Turn dough onto lightly floured surface and knead until
smooth (about 1 minute). Divide dough in half: roll each half
into an 8 “ circle. Cut each circle into 8 pie-shaped wedges.
Place each wedge 1” apart on un-greased cookie sheets.
Bake for 15 – 20 minutes, or until lightly browned.
Hazelnut Waffles.
Carberry
Gardens Bed & Breakfast
1 cup flour½ cup coarsely chopped hazelnuts
¼ tsp salt
3 large eggs, separated
1 cup + 2 tbsp of homogenised milk
whipped cream
icing sugar
sliced kiwi or any other fruit of you choice
chopped hazelnuts
Sift the flour and salt into a large bowl. Add the hazelnuts and combine. In another bowl
beat egg yolks at low speed and slowly add milk. Add to flour mixture, stirring until batter is smooth. Beat egg whites until stiff, then fold gently into batter. Bake in a pre-heated waffle iron. To serve put baked waffle on plate, dust with icing sugar, top with slices of kiwi, whipped cream and chopped hazelnuts. Makes three 6” waffles. This recipe can be expanded.
Edward’s Easy, No Icing Apple Cake.
Binners’ Bed and Breakfast
Lightly butter a 9 inch square baking dish. Set the oven to 350 F.
In a largish bowl, toss these together and set aside so flavours mingle6 to 8 apples, peeled and sliced
½ cup brown sugar
2 tsp cinnamon
½ cup chopped walnuts (optional)
In a medium bowl, thoroughly mix these liquids, in this order
2 eggs, beaten
1 cup sugar
1 tsp. vanilla
1 cup vegetable oil
6 tbsp orange juice (or water)
In a large bowl, sift together these dry ingredients …
1½ cups flour
2 tsp baking powder
¼ tsp salt
Add the liquids to the dry ingredients, in three batches, beating
each only until smooth.
Spoon half the batter into the pan.
Spread the apple slices evenly over this, then cover
with the remaining batter.
Sprinkle some icing sugar over the top.
Bake for 50 or 60 minutes at 350 F until the cake tests
done.
Store it, uncovered, in the pan if it’s glass (not
in metal … it makes a weird taste).
It gets better after sitting at room temperature for a few
hours.
If the icing sugar gets a bit soggy, simply sprinkle on
a bit more, just before serving.
Cranberry Muffins.
½ cup wheat germ
2 cups flour
½ cup sugar
1½ tsp baking powder
½ tsp soda
2 tsp grated orange peel
1½ tsp nutmeg
1 tsp cinnamon
½ tsp ginger
½ cup shortening
¾ cup orange juice
1 tbsp vanilla
2 eggs slightly beaten
1½ cups cranberries or blueberries
1½ cups pecans
Mix flour, sugar, baking powder, soda, peel, nutmeg, cinnamon, ginger. Cut in shortening with pastry blender. Stir in juice, vanilla and eggs. Fold in cranberries and pecans. Bake at 350 F in greased muffin tin for 25 minutes. Serves 12 large muffins.
Apricot Ginger Scones.
Dashwood Manor
3 cups flour
2 tbsp baking powder
½ tsp. salt
¾ cup butter
¾ cup sugar
1 large egg, beaten
¾ cup whipping cream
¾ cup dried apricots, chopped into small pieces
¼ cup candied ginger in syrup, finely chopped and drained
In a large bowl, whisk together the flour, baking powder and salt. Cut in the butter with fingertips. Add the sugar and mix. Add the apricots and ginger.
In a separate bowl, combine the egg and whipping cream. Add to the dry ingredients, stirring gently until just moist.
Roll out on a lightly floured board to about ½” thickness. Using a 21/2 inch round cutter, cut out scones and place on a greased cookie sheet. Bake at 350 F for about 15-20 minutes or until lightly browned on top.
Serve warm with butter and Devon cream. Makes about 16 scones.
These bed and breakfast recipes may be used in your home. Further, each breakfast recipe may be printed or placed on a website provided this statement is added: Used by permission of Victoria's Finest Bed and Breakfasts, www.victoriafinest.bc.ca.