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2011

TODAY's CASES:

Mr. Kipling Bakewell Tarts

From: "Lynda" 
To: phaedrus@hungrybrowser.com
Subject: Mr Kipling
Date: Friday, August 12, 2011 8:42 PM

Hello Uncle Phaedrus

In view of the fact that the Internet is multi-national now, and as I know 
from experience, that there are many kids who grew up with Mr Kipling (UK) 
bakewell tarts, you may well get requests for a copy.
The Mr Kipling company stopped importing to New Zealand (my kids started off 
in UK and grew up here, where Mr K used to be available) and  a request to the 
Facebook page for a supplier said they have no plans to re-start the exporting 
of baked goods
There are many, many recipes for Bakewell Tarts on the net, but I've never seen 
one that comes close to the genuine Mr K tarts, so I made a copycat, tested it 
on my sons, and got the thumbs up.
They are both grown up now, so great big guys who lift weights are happier with 
a large-tin version rather than a fiddly little tart (the bakewell kind, I mean) 
but the same recipe applies to both. If you want tarts you simply cut the pastry 
with a tart cutter and make them that way.
So here goes:

Copy-cat
recipe for Mr Kipling's Cherry Bakewells

NOTE: This recipe is for a large version made
in a big tin; you can cut the tart into squares but you can easily make the
same mixture into small tarts by baking them in individual tart tins.

For this larger version you will need a
shallow tin, similar to a swiss roll tin but I have baked this in a square,
4" deep casserole dish too

Pastry Base

2 cups plain flour
1 teaspoon salt
1/2 cup vegetable oil (can be half butter)
1/4 cup cold milk

*  Or
use ready-made, unsweetened short-crust pastry. Puff pastry doesn't work
too well if you want a really genuine copy of a Mr Kipling tart.

Brush pastry case with egg white, pop in oven for 10 mins to seal it. 
This keeps the pastry crisp when you add the other ingredients. 
This is an optional step.

Filling

100g butter or margarine, softened
3 large eggs, beaten
6 tbsp strawberry jam
125g caster sugar
1 tsp Almond essence
200g ground almonds

Icing sugar, almond
essence and glace cherries for top.

Spread the jam in an even layer over the base of the partly
cooked pastry case. Cream together the butter and caster sugar. 
Gradually add the beaten eggs and egg yolk. Fold in the ground 
almonds and almond extract/essence.
Carefully spoon the mixture over the jam and spread level. 

Bake at 170 for 30 minutes or until golden brown and set.

If you are making the smaller, tart versions, decrease
this baking time to 10 mins and then test the centre. 
If it springs back, it's cooked.

When cooked, put the tarts to cool on a rack and when completely cold, 
make icing sugar to which you've added 2 or 3 drops of almond essence. 
When icing is set, top with halves of glace cherries.

Yum, childhood relived. J

Kind regards
Lynda 

Biff Burger Sauce

The Search Engine Registry shows that someone has been searching my site for this.

Biff-Burger Sauce

3 large cans ketchup (No. 10 cans, contains 115 ounces per can)
2 cups prepared mustard (start with 2 cups and maybe increase to 3)
3 cups sweet pickle relish (start with 3, then maybe 4)
1/2 cup salt
1/8 cup ground ginger
6 teaspoons Liquid Smoke
 
Mix all the ingredients together.
 
Source: Doris Mahalak to the Biloxi Sun Herald, September 8, 2004, 
"Mahalak remembers workers at the Biff-Burger Drive-In Restaurant used 
to mix it in a 5-gallon container."

School Lunchroom Rolls

The Search Engine Registry shows that someone has been searching my site for this.

School Lunch Rolls

2 1/2 lbs. plain flour
1/2 cup dry milk
1/2 cup granulated sugar
1 1/2 tablespoons salt
1/4 cup instant yeast
3/4 cup melted, cooled butter or shortening (room temperature)
3 cups lukewarm water
 
Sift together all of the dry ingredients. Mix well.  Add yeast, lukewarm water 
and cooled melted butter. Beat 15 minutes (important). Let rise.  Roll out to 
1/2- to 3/4-inch thick. Cut out rolls with cutter. Place on greased pans. 
Let rise again. Bake at 350 degrees F until done. Butter the tops. Serves 65.

*from www.about-recipes.com "This recipe came from the files of a retired 
cafeteria manager from Pascagoula, Mississippi"

LAUSD Peanut Butter Cake

School Cafeteria Peanut Butter Cake
Serves 50
1 lg. (18 inch x 26 inch x 1 inch) sheet pan
 
Cake:
1 qt. + 2 3/4 c.  (or 4 cups + 2 3/4 cups) all-purpose flour
1 qt. (or 4 c.) packed brown sugar
1 c. nonfat dry milk
1/4 c. baking powder
1 1/2 tsp. salt
8 lg. eggs
1 T. vanilla extract
3 c. water
1/2 c. + 2 T. (or 4 oz.) shortening
2 c. peanut butter
 
Blend flour, brown sugar, dry milk, baking powder and salt for 1 minute 
in mixer on low speed.  In a separate bowl, combine eggs, vanilla extract 
and water.  Add shortening and peanut butter and about half the liquid mixture 
to dry ingredients.  Blend for 30 seconds on low speed.  Beat 6 minutes on 
medium speed.  Add remaining liquid mixture.  Blend for 30 seconds on low speed. 
Beat for 2 minutes on medium speed.  Pour batter into greased and floured 18 inch 
x 26 inch x 1 inch sheet pan. Bake until lightly browned in a 375 degree oven for 
30 minutes (or 325 degree in a Convection oven for 18  20 minutes).  Cool cake 
then add frosting.  Cut into squares before serving. 
 
Frosting:
1 c. + 2 T. peanut butter
1/4 c. + 2 T. shortening
1 qt. + 3 1/2 c. (or 4 cups + 3 1/2 cups) powdered sugar, unsifted
1/4 tsp. salt
1/4 c. instant nonfat dry milk
1 T. vanilla extract
1/2 c. + 1 T. water, room temperature
 
Combine peanut butter and shortening in mixer at medium speed for 2 minutes until 
light and fluffy.  In a separate bowl combine powdered sugar, salt and dry milk. 
Add to peanut butter.  Mix for 1 minute on low speed.  Add vanilla while mixing 
at low speed.  Slowly add water to obtain a spreadable consistency.  Scrape down 
bowl.  Beat at medium speed for 5 minutes or until mixture is creamy and well blended. 
For a thinner frosting, add additional water, 1 teaspoon at a time, mixing after 
each addition.

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