Anglotexmextamarindandtreaclebarbecuesauce Recipes

ANGLAISE SAUCE

Anglaise Sauce image

Provided by Food Network

Categories dessert

Yield 2 1/2 cups

Number Of Ingredients 4

Ingredients

2 cups heavy cream
1/2 cup sugar
1 vanilla bean split and scraped
5 egg yolks

Steps:

In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.

BLACK TREACLE SCONES

Black Treacle Scones image

This is a very old recipe. Serve these flavorful scones warm with butter. They may be a little heavy for modern tastes but you can lighten the texture up by using an egg in place of some of the milk if you like.

Provided by Bea

Categories Scones

Time 20m

Yield 15

Number Of Ingredients 12

Ingredients

3 ⅔ cups all-purpose flour
2 teaspoons baking soda
4 ½ teaspoons cream of tartar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup butter
2 tablespoons molasses (treacle), or more to taste
1 cup milk

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
In a large bowl, sift together flour, baking soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Cut in butter with a fork or pastry blender. Combine milk and molasses in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1/2 inch thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking sheet so that they are barely touching.
Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 26.8 g, Cholesterol 17.6 mg, Fat 6.8 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 297.8 mg, Sugar 2.3 g

BLACK TREACLE SCONES

Black Treacle Scones image

This is a very old recipe. Serve these flavorful scones warm with butter. They may be a little heavy for modern tastes but you can lighten the texture up by using an egg in place of some of the milk if you like.

Provided by Bea

Categories Scones

Time 20m

Yield 15

Number Of Ingredients 12

Ingredients

3 ⅔ cups all-purpose flour
2 teaspoons baking soda
4 ½ teaspoons cream of tartar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup butter
2 tablespoons molasses (treacle), or more to taste
1 cup milk

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
In a large bowl, sift together flour, baking soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Cut in butter with a fork or pastry blender. Combine milk and molasses in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1/2 inch thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking sheet so that they are barely touching.
Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 26.8 g, Cholesterol 17.6 mg, Fat 6.8 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 297.8 mg, Sugar 2.3 g

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