TRADITIONAL ROCK CAKES
Rock cakes are an old-fashioned frugal tea bun that are quick and easy to make as well as being frugal. Great with a cuppa for morning tea.
Provided by Melissa Goodwin
Categories baking
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 'moderately hot' about 180°C (360°F). Grease a baking tray or cookie sheet with butter.
- Sift flour, sugar and cinnamon together in a bowl. Using your fingertips, rub in the butter until mixture resembles fine breadcrumbs.
- Add sultanas and mix well breaking up clumps.
- Beat the egg and add. Add sufficient milk to make a moist but stiff consistency. Depending on the flour you may need a little less or a little more milk.
- Spoon mixture into rough walnut-sized lumps onto the greased tray. Leave space for slight spreading. Sprinkle with sugar.
- Bake for 15- 20 minutes or until cooked through.
- Loosen on trays while hot and allow to cool or eat warm with or without butter.
Nutrition Facts : Calories 179 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 307 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
HOMEMADE MIXED SPICE RECIPE
There's no real need to buy a jar of mixed spice when you probably have everything that goes into a homemade Mixed Spice recipe like mine! It's as simple as measuring and combining.
Provided by Gemma Stafford
Categories Ingredient
Number Of Ingredients 7
Steps:
- Blend all spices together, and store in an airtight jar away from direct sunlight. For the ultimate flavor use within 6 months. Use in my Christmas Cakes , Christmas puddings, or my Homemade Mincemeat .
More about "mixed peel substitute recipes"
CHRISTMAS RECIPE: FRUIT MINCE (PEEL FREE)
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Servings 8Total Time 15 minsEstimated Reading Time 6 minsCalories 963 per serving
- Chop all your dried and glace fruits finely and place in a large mixing bowl. Add the rest of your ingredients and mix well.
- Tip: If you are planning to keep you mince for a few months before use, I suggest using jars. Then you can just give your mince a shake to keep it mixing to develop flavours. I also taste my mince after a month and if needed add a dash more rum.
LEMON AND ORANGE MIXED PEEL - SAVOR THE FLAVOUR
From savortheflavour.com
Reviews 1Calories 31 per servingCategory Dessert
- Cut the lemon rind off the lemons with a sharp knife, if you want peel the oranges by hand. Cut the citrus into strips about 1/4 to 1/8 inch wide.
- Put it in a saucepan and cover with water. Boil, then simmer for 10 minutes. Drain off the water. This is the blanching part.
- Repeat step #2 two more times. Put the peel in a bowl. The each time you blanch it some of the bitterness is removed. This is why you need to blanch grapefruit and citron more than oranges.
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From biggerbolderbaking.com
4.9/5 (31)Category DessertCuisine IrishEstimated Reading Time 5 mins
- Juice the oranges and lemons and set juice aside to use in cooking, salad dressings, baking, or cocktail making.
- Place citrus peels in a large pot and cover with cold water. Bring to a boil over high heat. Once it has reached a rapid boil, remove the pot from the heat and drain the fruit, discarding the water. Repeat this process a second time. The peels should be soft at this point.
- In a medium-sized pot over high heat, add peels, sugar, and 4 cups water. Cover with a lid and bring to a boil.
- Reduce the heat to medium/low and steadily simmer until peels look slightly translucent, approximately 1hr 15 minutes -1hr 30 minutes hour. Remove from heat and set aside to cool slightly.
HOMEMADE MIXED PEEL - FROM THE LARDER
From fromthelarder.co.uk
4.9/5 (14)Total Time 1 hr 34 minsCategory CondimentCalories 79 per serving
- If your fruit is waxed then you will need to wash off the wax from the skin of the fruit first by giving it a light scrub. Cut the oranges, lemons and grapefruit into quarters then with very sharp knife remove the skin from the pith and the flesh.
- Pour the peel and syrup into a large saucepan. Bring to a boil, then turn the heat down to simmer for 30 minutes.
- Drain the fruit, place on a fine wire rack and leave in a sterile dry place until no longer sticky, such as a turned-off oven. Although leave a note on the oven that it is not to be used. The mixed peel can take as long as seven days to completely dry. The best way to store the mixed peel afterwards is in sterilised glass jars and should keep for at least a couple of months.
HOW TO MAKE CANDIED MIXED PEEL | BAKED
From baked-theblog.com
Reviews 5Calories 47 per servingCategory No-Bake
- Juice lemons and oranges and set juice aside to use in cooking, salad dressings, baking, or cocktail making.
- Place citrus peels in a large pot and cover with cold water. Bring to a boil over high heat. Once it has reached a rapid boil, remove the pot from the heat and drain the fruit, discarding the water. Repeat this process a second time. The peels should be soft at this point.
- Once peels are cool enough to handle, gently fillet the flesh and pith away from the zest (getting as much pith as possible). Note: This is sometimes easier if you cut the peels into smaller pieces. Compost the pith and set peel aside. Continue with remaining peels.
- To a small pot, add peels, sugar, and 1 ½ cups (375 ml) water. Bring to a boil, then partially cover and reduce to a simmer. Simmer until peels look slightly translucent, approximately 45 minutes to an 1 hour. Remove from heat and set aside to cool.
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