Fritters(Pets De Nonne)
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1 recipe Basic Pate a Choux
Oil for deep frying: 4 Inches Neutral Flavored Vegetable Oil In
Large Heavy Pot 1/2 Cup white sugar
3 Tablespoons cinnamon
Load dough into pastry bag fitted with medium star tip. Heat oil to 375 degrees. Sift together cinnamon and sugar. Holding pastry bag above hot oil, gently squeeze bag and slice off 1-inch sections of paste with paring knife. Pipe out only as many fritters as will fit comfortably in the oil. When fritters are golden, after 23 minutes, flip them over to cook the other side. Lift out of oil with slotted spoon and drain on layers of paper towels. Sprinkle with cinnamon sugar mixture while still warm. The cinnamon sugar topping on these fritters is reminiscent of that used on Latin American beignets such as churros. 10/23/96 SHOW
Category:Baked Goods
Muffins and Crumpets(Mrs. Beeton’s)
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1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Makes 24 Muffins or Crumpets flour MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste. Beat it well in a deep bowl and then clear off the paste from the hands; cover over with a clean cloth and leave it to rise in a warm place. When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pieces about 3 oz in weight, roll them up into round shapes, and set them on a wooden tray, well dusted with flour to prove. When light enough, see that the hot plate is hot, and then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof or the muffins will be spoilt. When they have been properly cooked on one side, turn over with the slice and cook the other side. When the muffins are done, brush off the flour, and lay them on a clean cloth or sieve to cool. To toast them, divide the edge of the muffin all round by pulling it open to the depth of about 1 inch with the fingers. Put it on a toasting fork and hold it before a clear fire till one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, and cut them into halves. Pile on a hot dish and send quickly to table. Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins. CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than a sponge. Cover over, and leave for 1/2 an hour. At the end of that time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another 1/2 an hour. Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, and pour in sufficient of the batter to make the crumpets. When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cool. Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen. From: Mrs. Beeton’s All About Cookery, Ward, Lock & Co., Ltd., London & Melbourne, (circa 1890’s). Posted by June Hoffman, 8/93
Category:Baked Goods
Pets De Soeurs( Cinnamon Rolls)
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—–CRUST—– 3 c Flour
2 tb Baking powder
1 t -Salt
1 t Sugar
1/2 c Lard
1 c Milk
—–FILLING—– 2 tb Butter — softened
1 c Brown sugar
1 t Cinnamon
1 c -Water
Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into circles about 1/2 inch thick. Pour water into a casserole dish. Put the sliced dough into the casserole and bake at 375F for about 30 minutes or until the pets de soeur are golden brown. VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon.
Category:Baked Goods
Pikelets(Bakestone Recipes)
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8 oz Plain or unbleached flour
1 t Salt
1/2 oz Fresh yeast*
1 t Sugar
5 fl Warm water
1 t Butter
5 fl Warm milk
1 Egg, beaten
*Or 1 1/2 t dried yeast. — These are similar to crumpets — they are made with a yeast batter, but cooked without rings. — Sift the flour and salt into a warm bowl. Dissolve the yeast and the sugar in the warm water. Melt the butter in the warm milk and beat in the egg. Stir the yeast liquid and then the milk mixture into the flour. Mix into a smooth batter and beat well. Cover and leave in a warm place for 1 to 1 1/2 hours, until the batter is thick and bubbling.
Warm the bakestone and grease with a piece of lard on a fork (use a piece of fat back if you’re short of lard). When a drop of water sputters on the bakestone, it’s hot enough. Stir the batter, then use a ladle or a jug to pour it onto the bakestone in round “puddles|, leaving space in between so that the pikelets will be easy to turn. The yeast batter will not spread as much as pancake batter. Cook over a moderate heat until bubbles break the top surface and the underneath is pale gold. Flip over the pikelets and cook the other side until honey-colored. Keep wach batch warm in a folded cloth in a low oven. Serve with butter, honey or preserves, or for a savory dish, with cream cheese or grilled bacon, or little sausages. To reheat, crisp under the grill.
Category:Baked Goods
