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Post by braided-rug on Feb 25, 2006 17:32:19 GMT 10
www.apal.org.au/recipies/apple17.htm~ "Apple and Cinnamon Biscuits 2 cups self-rising flour 1 heaped tablespoon powdered milk 1 tablespoon powdered sugar 2 teaspoons ground cinnamon 2 dessertspoons butter 1 grated apple 1. Pre-heat oven to 220deg.C/450oF. Grease a tray. 2. Sift flour, powdered milk, icing sugar and cinnamon into a mixing bowl. Rub in butter with fingertips. Add grated apple and then stir in enough water to make a soft dough, using a knife. 3. Turn dough out onto a lightly flour surface and cut into desired shapes. Place scones on prepared tray and bake in the oven for 12-15 minutes. Remove scones from oven and slide onto a tea towel and wrap up to keep fresh until ready to use.
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Post by braided-rug on Feb 25, 2006 17:46:08 GMT 10
"Apple Scone Ingredients 1 tablespoon Butter 3/4 cup Sugar 1/2 cup Milk 1 Egg well beaten 1 1/2 cups plain Flour sifted with 2 teaspoons baking powder Method Cream butter and sugar, add milk and egg, add flour sifted with baking powder. Mix thoroughly. Place in a sandwich tin lined with well-buttered paper. Slice apple thinly and place on top. Sprinkle with cinnamon and sugar. Have hot oven (450F, 250C) in readiness, and turn gas very low (230F, 110C) when placing scone in. Bake 30 to 35 minutes." From: www.miettas.com/Recipes/Patisserie/Australian_Traditional/Plain_Scones.htmlPinwheel Apple And Nutmeg Biscuits Serving size: Serves 8 Cooking time: Less than 60 minutes INGREDIENTS 2 cups self-rising flour 1 tablespoon superfine sugar 2oz butter 1 cup milk 1 tablespoon raw sugar 1 teaspoon finely grated nutmeg 1 medium red apple METHOD Sift the flour into a bowl and add the sugar; rub the butter into the flour and sugar to breadcrumb stage. Gradually stir in the milk — the amount you need depends on the flour. The mixture will be moist and stick to the fork or knife that you use to stir in the milk. When combined, tip out onto a floured bench top. Using your hands or a rolling pin, flatten the mixture and shape it into a rectangle about 2 cms thick, approximately 22 X 28 cms. Sprinkle with the raw sugar and nutmeg; grate the apple (skin and all) over the sugar and nutmeg; spread it evenly and right out to the edges of the scone dough. Roll the dough, longwise, around the filling and cut into 8 even rounds using a floured knife. Pack the rolls, cut side up, into a greased and floured 8 1/2" diameter 1 1/2" cake/sponge tin. They can be touching but they will come together as they cook. Cook in a preheated 190C/375oF oven for 20 — 30 minutes. Fan force oven will take less time. The tops will be crisped and golden browned. Remove from oven and cool for 5 minutes in tin; tip out onto cooling rack gently and leave for a couple for minutes. Serve on a plate in the middle of the table and pull off each roll as required. They are great with some butter — jelly is optional. |
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Post by braided-rug on Feb 25, 2006 18:24:37 GMT 10
Biscuit Apple and Craisine Pinwheels
2 1/2 cups US self-rising flour
1 1/2oz butter
1 1/4 cup buttermilk
1 1/4 Tbs superfine sugar
Filling
1 Green apple, peeled and finely chopped
1/2 tsp cinnamon
a pinch of nutmeg
4 Tbs of craisins
1 tsp grated orange zest
1/4 cup brown sugar
1 Tbs grated chilled butter
Sift flour and sugar into a bowl. Rub in the butter. Stir in enough buttermilk to make a soft, sticky dough.
Turn dough out onto a floured surface and knead until smooth. Roll dough to 26cm-36cm rectangle. Mix all of the filling ingredients together and sprinkle over the dough. Roll up firmly from the long side.
Cut roll into 2cm slices, place just touching together onto a greased oven tray, press the tops down lightly. Bake in a pre-heated 220 degree C/450oF oven for 15 minutes.
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Post by braided-rug on Feb 25, 2006 18:33:51 GMT 10
Apple Scone There are many different varieties of scone - this one uses finely chopped apple to supply its flavour. Main Ingredients: One medium cooking apple 8 oz (250g or two cups) self raising flour (all-purpose flour with baking powder) ½ teaspoon salt Level teaspoon baking powder 2 oz (60g or ½ stick) butter 2 oz (60g or ¼ cup) castor (fine granulated) sugar Up to ¼ pint (150ml or half cup) milk Ingredients for glaze: A little milk 1oz demerara (light brown) sugar Pre-heat the oven to 200C (400F or Gas Mark 6). Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder. Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you have a soft but not sticky dough. Roll out on a floured surface to about ¼" thick and 8" round and mark into 8 wedges. Place on a greased baking sheet, brush the top with milk and sprinkle with the demerara (light brown) sugar. Bake in the pre-heated oven at 200C (400F or Gas Mark 6) for 20-25 minutes. Serve warm with butter. www.rampantscotland.com/recipes/blrecipe_applescone.htm |
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Post by braided-rug on Feb 25, 2006 18:36:28 GMT 10
"Apple Rolly A simple delight, handed down from Anne McKelson nee Philmore, Murtoa. Scone Dough 2 cups Self raising flour 50g Butter 175ml Milk, approx Filling 4 Granny Smith Apples, cored and peeled Syrup 1 cup Sugar 50g Butter 1 cup Water Prepare scone dough and roll out as a pastry. Slice apples onto centre. Roll over pastry into a log shape. (hence Apple Rolly) Lift into a pie dish. Dissolve sugar in the water in a saucepan and melt butter and bring syrup to the boil. Pour syrup over the Apple Rolly. Bake at 350C for about 1 hour. Serve with hot custard or ice cream." A country recipe like my Mum makes. From: www.users.bigpond.net.au/mckelson/recipes/instructions/a.htmMust be other treasures there as well. |
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