KING ARTHUR RECIPES
Source of Recipe
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List of Ingredients
Dumplings
Dumplings make a soup or stew a meal and,
with a bit more sweetening, they can be added
to stewed fruit as well.
Make up dough as for drop biscuits. Bring your
soup or stew to a boil and then lower the
temperature until it is bubbling gently. Dip a
soup spoon or cookie scoop first into the broth,
then scoop out some dough and place it in
the broth. Continue until the surface is
covered, allowing room for expansion. Cover
and simmer until the dumplings are cooked
through, about 15 minutes. To serve, spoon a
couple of dumplings into a soup bowl and ladle
the soup, stew or fruit over them.
Scones
Scones are really biscuits with a British
heritage and a larger wardrobe.
When you think of biscuits, what comes first to
mind is the traditional baking powder biscuit.
When you think of scones, the tendency is to
ask "what kind?" The basic recipe is
essentially the same, although in general, we
think of biscuits as savory and scones as
sweet. And scones, more frequently
than not, contain additional ingredients that
give them a specific character.
Here's how to make them with our mix.
First preheat your oven to 450°F. Scones tend
to be a little larger than biscuits. You'll make
about 4 scones per 1 cups of mix. To each cup
of mix, add any combination of Defining
Ingredients before adding 1/4 cup water.
Add some Defining Ingredients*. Each is to be
added to 1 cup of mix. Use
these alone or in combination. Add 1/4 cup
water per cup of mix used.
Defining Ingredients*
(amount given is per cup of mix)
Sweet Scones
raditional British scones contain currants or
raisins. American versions often include fresh
fruit such as blueberries, chopped cranberries,
apples or peaches. Use about 1/4 cup per cup
of mix.
Add one teaspoon of your favorite spice, either
alone or in combination.
-- For crunch, add 1/2 cup nuts or sunflower or
pumpkin seeds.
zest, add 1/2 teaspoon grated lemon or orange
peel (or 3 or 4 drops
lemon or orange oil added to water rather than
dry mix).
- This one will be a travesty to traditionalists
but will put a gleam in the eye of those with a
sweet tooth; add 1/3 teaspoon vanilla, 1
tablespoon sugar and 1/3 cup chocolate chips.
With some additional pecans or walnuts, this is
a special treat for a special person's teatime.
Savory Scones
Any of these, alone or in combination, are good
additions to a cup of mix for
either scones, biscuits or dumplings.
1/3 cup grated cheese
1 teaspoon fresh herbs (or 1/3 teaspoon dried)
1/4 cup chopped bacon or other cured meat
Mixing, Cutting and Baking
Put the scones together the way you would
biscuits, adding any "defining ingredients" to
the dry ingredients before you add the wet.
Mix, knead, and roll as you would biscuits.
Scones are traditionally cut into wedges,
which avoids the waste issue. Place them on a
lightly floured baking sheet (or pizza pan) and
bake for about 15 minutes.
Muffins
Muffins are generally wetter and sweeter than
biscuits or scones, so will require a few more
additions to our mix. But this is as complicated
as we'll get. Much more than this and the
advantages of a mix are lost. In this case
the extra time spent in adding ingredients (in
the cosmic sense, this may not
be much of an issue!) is balanced by not having
to "knead, roll, and cut."
Two cups of mix will make a dozen small to
medium muffins.
2 cups baking mix
1/3 cup sugar (about 3 tablespoons per cup of
mix)
1 egg
1 cup water
Get some ideas from "Defining Ingredients"
under Scones for ways to dress up
your muffins.
Preheat your oven to 450°F.
Put the mix in a mixing bowl. Blend in the
sugar. At this point add any dry "Defining
Ingredients." Beat the egg with the water and
stir gently into the mix, taking only 20
seconds. This is important. No matter how
lumpy, resist
the temptation to stir until the lumps are gone.
You'll wind up with tennis balls if you don't.
Using a 1/3 cup measure or a cookie scoop, fill
the cups of a muffin tin 1/2 to 2/3 full. Bake at
450°F for about 15 minutes.
To save even more time, mix up the batter and
pour it into a greased 8-inch cake pan and bake
for about 20 minutes at 450°F.
A Scrumptious Coffeecake
This takes the muffin-in-the-cake-pan concept
one step further. For this you'll need a tube
pan.
Topping
1 cup pecans or walnuts, chopped or ground
1/2 cup packed brown sugar
2 teaspoons cinnamon
This is made first since some of it is
incorporated into the cake itself. If
you have a blender or coffee grinder, this can
be done very quickly. After
the nuts are ground, mix with the brown sugar
and spice (you can even make
some of this mixture ahead, and refrigerate it
for future use).
Batter
3 cups baking mix
1/2 cup sugar
1 1/3 cups water
2 eggs*
*In this recipe, we're using 3 cups of mix
which, according to the muffin
recipe, would necessitate using 1 1/2 eggs.
Half of a large egg is a little less than 2
tablespoons of liquid (it takes 5 large or 4 extra
large eggs to make a cup). Since it's tough to
halve a raw egg, we'll use 2 eggs and
subtract about 2 tablespoons from the water
measurement. You can go the other
way as well and use 1 egg and increase the
water measurement by a couple of
tablespoons. Or, if you are concerned about
yolks and cholesterol, use a total of 3 egg
whites and toss the yolks.
Egg yolks do have their share of cholesterol.
But since the greater culprit that makes our
bodies create too much cholesterol (we do need
some) is consumption of saturated fat rather
than cholesterol itself, eggs look a
little better nutritionally. The yolk of an egg
contains a bit more than 5 1/2 grams of fat.
Less than 2 of those are saturated. Most of the
rest is monounsaturated. When you bake with
eggs, you use one or two per cake. The
amount you eat in one serving is probably not
cause for alarm.
In spite of their bad reputation because of
cholesterol, eggs contain a lot of nutrition in a
very small, low-calorie package. The protein in
eggs is complete, and eggs can complete the
partial protein in grains when the two
are eaten together. They also perform a great
magic in baking. Egg yolks, which contain
most of the nutrients (as well as the
cholesterol), make baked products richer and
more tender. The protein in egg whites creates
structure
in baked goods, just as gluten does.
Preheat your oven to 350°F.
Put the batter together as described for
Muffins. Grease the bottom and sides
of the tube pan. Put about 1/2 the batter in the
bottom. Sprinkle 1/3 of the > topping over this
and swirl it in gently with a fork. Put the
remaining batter on top and sprinkle on another
1/3 of the topping.
Bake for 25 to 30 minutes. Let the coffeecake
cool for about ten minutes after it has baked.
Turn it out onto a serving platter, sprinkle on
the remaining topping and serve.
Pancakes
1 egg
1 to 1 1/4 cups water (depending on how thick
or thin you like your pancakes)
2 cups baking mix (spooned lightly into a
measuring cup)
In a mixing bowl, beat the egg and water
together until the mixture is light.
Stir in the mix until it is just moistened; about
20 seconds of blending will do it. Don't try to
get out all the lumps. By the time you've
succeeded in > obliterating them, you will have
activated the gluten enough to make the
pancakes tough and rubbery. Any lumps won't
be perceptible in the pancakes themselves.
To cook pancakes most successfully, use a
griddle that heats and holds the
heat evenly. Cast iron is particularly good for
this. Preheat your griddle ("spider") and grease
it lightly. Since cast iron needs to be seasoned
on an ongoing basis, it's best to use a light film
of vegetable oil, shortening or
even butter for the first batch. (If you use a
baking spray , make sure it is comprised
mainly of a fat rather than lecithin, which tends
to gum up the surface.) If your griddle is well
seasoned, you may not need to use any
grease at all. Just remember to wipe the
surface of the griddle off after you've finished
cooking, and if it appears dry, wipe it again
with a bit of oil before you put it away. This
keeps the seasoning intact and keeps air
from the surface, which can oxidize it (make it
rusty.) When the griddle is the right
temperature, a few drops of water will "dance"
on the surface. Use a 1/4-cup measure, or a
large cookie or ice cream scoop,
and pour batter onto the griddle, leaving room
for expansion. Turn the pancakes when a few
of the bubbles that appear on the surface don't
fill in.
The second side will cook in about half the
time the first side takes.
Waffles
The pancake recipe can also be used to make
waffles. If your waffle iron is not nonstick (and
often even if it is) you'll need to apply a thin
film of grease before you pour on the batter.
This can be done easily with a pastry
brush (or use a nonstick vegetable spray).
Unlike a griddle, a waffle iron
needs greasing before each waffle is baked to
prevent sticking (a grim prospect for those of
you who have had the pleasure of removing a
waffle that has bonded to the iron).
Although waffle irons differ, a waffle usually
cooks in 2 to 4 minutes. When steam stops
pouring out from under the lid, check to see if
it's done. If the top doesn't want to lift up, it
probably needs another minute or two. A
well-seasoned iron will "let go" of the waffle
when it's done.
Waffles are best eaten right from the iron if you
like them crisp. They tend to soften if you
stockpile them like pancakes.
Variations for Pancakes and Waffles
Here's how to dress up the basic mix, for
variety, or to celebrate the season.
- To make extra-light pancakes or waffles,
separate the egg(s), beat only the yolk(s) into
the liquid ingredients, beat the white(s) until
you have stiff peaks and fold in last.
- Sprinkle cinnamon on the pancake before you
flip it over (or on the waffle before you close
the lid of the iron).
Add 1 teaspoon cinnamon (per cup of mix)
directly to the mix.
-- Fold in 1/2 cup (per cup of mix) mashed or
chopped banana, berries or
other fruit.s. By the time you've succeeded in
obliterating them, you will have activated the
gluten enough to make the pancakes tough and
rubbery. Any lumps won't be perceptible in the
pancakes themselves.
To cook pancakes most successfully, use a
griddle that heats and holds the
heat evenly. Cast iron is particularly good for
this. Preheat your griddle ("spider") and grease
it lightly. Since cast iron needs to be seasoned
on an ongoing basis, it's best to use a light film
of vegetable oil, shortening or even butter for
the first batch. (If you use a baking spray ,
make sure it is comprised mainly of a fat rather
than lecithin, which tends to gum up the
surface.) If your griddle is well seasoned, you
may not need to use any grease at all. Just
remember to wipe the surface of the griddle off
after you've finished cooking, and if it appears
dry, wipe it again with a bit of oil before you
put it away. This keeps the seasoning intact
and keeps air from the surface, which can
oxidize it (make it rusty.)
When the griddle is the right temperature, a
few drops of water will "dance" on the surface.
Use a 1/4-cup measure, or a large cookie or ice
cream scoop, and pour batter onto the griddle,
leaving room for expansion. Turn the
pancakes when a few of the bubbles that
appear on the surface don't fill in.
The second side will cook in about half the
time the first side takes.
Waffles
The pancake recipe can also be used to make
waffles. If your waffle iron is't nonstick (and
often even if it is) you'll need to apply a thin
film of grease before you pour on the batter.
This can be done easily with a pastry
brush (or use a nonstick vegetable spray).
Unlike a griddle, a waffle iron needs greasing
before each waffle is baked to prevent sticking
(a grim prospect for those of you who have had
the pleasure of removing a waffle that has
bonded to the iron).
Although waffle irons differ, a waffle usually
cooks in 2 to 4 minutes. When steam stops
pouring out from under the lid, check to see if
it's done. If the top doesn't want to lift up, it
probably needs another minute or two. A
well-seasoned iron will "let go" of the waffle
when it's done.
Waffles are best eaten right from the iron if you
like them crisp. They tend to soften if you
stockpile them like pancakes.
Variations for Pancakes and Waffles
Here's how to dress up the basic mix, for
variety, or to celebrate the season.
To make extra-light pancakes or waffles,
separate the egg(s), beat only the yolk(s) into
the liquid ingredients, beat the white(s) until
you have stiff peaks and fold in last.
-- Sprinkle cinnamon on the pancake before you
flip it over (or on the waffle before you close
the lid of the iron).
Add 1 teaspoon cinnamon (per cup of mix)
directly to the mix.
- Fold in 1/2 cup (per cup of mix) mashed or
chopped banana, berries or
other fruit.
This recipe reprinted from King Arthur Flour's
Baking Sheet, Vol. III, No. 4,
March-April 1992.
Recipe
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