Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'English Recipes' Category

Sue Sue’s Scones contributed by, John Paul from The Seven Hills School in Cincinnati, Ohio USA

Sue Sue’s Scones

From:England

By: John Paul

P1000126

Preheat oven to 425˚F

Ingredients:

2 cups flour

1/4 teaspoon salt

2 tablespoons sugar

1 tablespoon baking powder

1stick softened butter

3/4 cup heavy cream

1 naval orange peel grated

1/4 cup currants

Directions:

 

Mix dry ingredients together with a whisk. Cut in 1 stick softened butter with     a pastry cutter surface or pulse in a food processer. Add cream until desired consistency; may need a few more/less drops. Pulse. Do not over process. Add rest of ingredients. Kneed a few times by hand and lay on a surface for cutting. Flatten dough and cut some scones into small circles about 3/4 inch thick. Dip in sugar before placing on baking tray covered in parchment paper. Bake 8-10 minutes until golden brown.

 

 

 

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Buttermilk Biscuits And Tea contributed by, Libby from the Seven Hills School in Cincinnati, Ohio, USA

Buttermilk Biscuits And Tea
England
By Libby

DSC_0473

Ingredients
1 3/4 sifted all purpose flour
1/2 tsp of salt
2 tsp double acting baking powder
1 teaspoon of sugar
1/2 teaspoon of baking soda

cut in

5  tablespoons of butter
add and lightly mix
3/4 cup of buttermilk

Directions

Turn the dough onto a floured board.
Knead it gently for 30 seconds.
Pat dough to the thickness of 1/4 inch back for 10 to 20 min
cook at 350 degrees F for 20 min.

THE TEA

Ingredients
tea bag
pot
water
and stove

Directions
Put water in a pot and boil water and  then put tea bag in for 5-10 min

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English Shortbread Cookies contributed by, Faith from the Seven Hills School in Cincinnati, Ohio, USA

English Shortbread Cookies
England
by,Faith

DSC_0402

Ingredients

1 pound of butter(4 sticks/2 cups)
8 cups of white flour
1 3/4 cups of granulated sugar
2 eggs
1/4 tsp of cream of tarter
1/2 tsp of baking soda
1/2 cup of milk
1 tsp of lemon extract

Directions

Mix flour, butter and surgar together.mix will be powdery.
Mix rest of ingredients,add to dry mix
Bake at 350 degres for 12-15 miutes on a ungreased cookie sheet
Makes aprox 6 1/2 dozen cookies
Number of servings:80

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English Chocolate Fridge Cake contributed by, Alex from the Seven Hills School in Cincinnati, Ohio, USA

English Chocolate Fridge Cake
England
By, Alex
250g/80z digestive biscuits
150g/5oz milk chocolate
150g/5oz dark chocolate
100g/31/2 unsalted butter
150g/5oz golden syrup
100g/31/2oz dried apricots(chopped)
75g/ 2  1/2oz raisins
60g/2oz pecans, chopped (optional)

Preparation method:
Use cling film to line a 20 (8in) shallow, square-shaped tin.
Leave extra film hanging over the sides. Bash the biscuits
into pieces using a rolling pin. (Put them in a plastic bag
first so the don’t do everywhere!)
Melt chocolate, butter and golden syrup in a heatproof bowl
set over a pan of simmering water. stir occasionally.
Remove the bowl from heat and stir in the broken biscuits
, raisins and pecans (optional)
Spoon the mixture into the tin. Level  the surface by pressing
it down  with a potato masher
Leave it to cool, then put chocolate mixture in the fridge for 1-2
hours set.
Turn out the and peel off the cling film. cut the cake into __ squares
and enjoy!!!

Less than 30 mins preparation time
Less than 10 mins cooking time
Makes12 squares or more and enjoy!!!

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Currant- Cream Scones contributed by, Ben S. from the Seven Hills School in Cincinnati, Ohio, USA

Currant- Cream Scones

England

By, Ben S.

Scones

1/3 cup margarine, butter or shortening

1 ¾ cups all-purpose flour

3 tablespoons sugar

2 ½  teaspoons baking powder

½ teaspoons salt

1 egg, beaten

½ currants or raisins

4 to 6 tablespoons half and half

1 egg beaten

 

Heat oven to 400˚F.  Cut margarine into flour, sugar, baking powder and salt until mixture resembles fine crumbs.  Stir in 1 egg, the currants and just enough half and half so dough leaves side of bowl.  Turn dough onto lightly floured surface.  Knead lightly 10 times.  Roll ½ inch thick.

 

Cut dough into 2 l/4 inch circles with floured cutter.  Place on ungreased cookie sheet.  Brush with one egg.  Bake until golden, 10 to 12 minutes.  Immediately remove from cookie sheet.

 

posted by SSnyder in English Recipes,Recipes and have No Comments

English Royal Chocolate Chip Scones contributed by, Ethan S. from the Seven Hills School in Cincinnati, Ohio, USA

English Royalty Chocolate Chip Scones

England

By: Ethan S.

English Royalty Chocolate Chip Scones

Ingredients

1  3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter,chilled and cubed
1/2 cup miniature semisweet chocolate chips
3 tablespoons orange juice

Directions
1.Preheat oven to 400 degrees F(200 degrees C). Spray a baking sheet with nonstick cooking spray.
2.In a large bowl, whisk together the flour, sugar, baking powder and salt.With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs.Stir in the chocolate chips.Mix in the orange juice to form a dough.
3.Turn out the dough on a floured surface.Pat or roll into a 9-inch circle about 1/2 inch thick.  With a 2  1/2 inch fluted biscuit cutter; cut out 12 scones, pushing the dough scraps together for the last few, if necessary.  Transfer the scones to the baking sheet.
4. Bake in preheated oven until golden brown, about 12 minutes.  Move to wire rack to cool.

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British Tart contributed by, Brice from the Seven Hills School in Cincinnati, Ohio, USA

British Tart
from:England
by:Brice

Ingredients

6oz/150 all purpose/plain flour(see tip below)
pinch of salt
3oz/80g butter, cubed or an equal mix of butter and lard
2-3 tbsp cold water
1 1/2 sticks/ 150g super fine / caster sugar
3 medium eggs plus 1 yolk,,beaten
1 1/2 cups/150g ground almonds
zest of 1 medium lemon 2 tbsp flaked almonds
1 egg white, lightly beaten

Directions

Pastry
Heat the oven 325f/170c/gas 3
Place the flour,butter and salt into a large clean bowl
Rub the butter into the flour with your fingertips until the mixture resembles fine bread crumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to mixture and using a cold knife stir until the dough binds together,add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in saran wrap/clingfilm and chill for a minimum of 15 minutes,up to 30minutes

Tart
Roll out the pastry on a lightly floured board to 1/4 inch/5mm thick, grease and then line an 8 inch/20cm deep tart tin with the pastry, and prick the base all over with a fork,and chill the refrigerator for 15 minutes.
Line the tart case with baking/greaseproof paper and fill with baking beans,cook for 15 minutes or until the pastry is a pale golden color.Remove the baking beans,lightly brush the inside of the pastry case with a little egg white,cook for further 5 minutes.
spread the raspberry jam onto the base of the pastry case. Leave to coll.
Cream the butter and sugar together until pale in color using a electric hand whisk.Add the beaten eggs and  egg yolk a little at a time. Gently fold into the ground almonds and Lemon zest.
Pour the mixture  into the pastry case and gently level the surface to ensure the whole case is filled.
Bake for 20 minutes.
Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.
leave to cool and serve with custard sauce or cream.The tart can also be made of individual portions.Use a 12 hole muffin tin instead of a tart tin and follow the methods as above

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