BAKERS DOZEN
Introduction
The Bakers’Dozen has been inspired by the ‘Magnificient Six’ Siobhán, Gráinne, Mairéad, Lynn, Bronagh and Anita. Not forgetting the ever willing ‘guinea pigs’ working at ‘Carroll Village Rehabcare’. Over the past year the girls have worked with great enthusiasm and have obtained the ability and confidence to produce thirteen fantastic recipes. With these recipes you will be amazed at how simple and enjoyable baking can be. Each recipe has been designed for people with disabilities but during the compilation of this book it became apparent that it is suitable for all.
The girls decided that one of the main obstacles in baking was weighing the ingredients and replaced it with an 8 fl oz cup. The unnecessary jargon was next on the agenda. Replaced with easy step by step methods to follow the girls started to produce an unbelieveable array of baked goodies. They wished to share their success and let everyone know how much enjoyment can be had from baking and so ‘Baker’s Dozen’ was born. This book was part funded by the National Lottery of Ireland. Thanks to Cluid House for the use of the facilities and Ashley Dolan for the photographs. one
Baker’s Dozen
Sultana Scones 3 cups self raising flour ½ cup caster sugar ¾ cup soft butter 2 eggs 3 to 4 teaspoons milk ½ cup sultanas extra flour for dusting milk for washing. Equipment Needed whisk scone cutter 1 large mixing 1 small mixing bowl non stick baking tray pastry brush pre-heat your oven to 160˚C
Method 1
With the exception of the sultanas, place all the dry ingredents into a large mixing bowl, add the softened butter and with your finger tips rub in until the mixture looks like breadcrumbs. Now mix in your sultanas.
5
Gather the remnants, shape to a smaller ball, place once more on your floured work surface and repeat the process. Keep repeating the process until the scone mixture is used up.
2
In a small bowl beat the eggs with a whisk and along with the milk add to the dry ingredients. Mix until a slightly tacky dough is formed.
6
Place your scones on a non-stick baking tray with at least a half inch space between them and lightly brush them with milk.
3
Flour a clean work surface and tip the scone dough on to it. Shape to a rough ball and lighltly patt down to an even inch thickness.
7
Place in the centre of your pre-heated oven and bake for 15 - 20 minutes.
4
Take the scone cutter and dip the cutting edge in flour and cut as many complete scones as possible.
many people, Mairead has a dairy free diet so she simply “ Like replaces the butter and milk with soya butter and soya milk to produce an equally yummie result. ” 8
Cool on a cooling wire.
three
Chocolate Brownies ¾ cup melted butter ¾ cup melted chocolate 3 eggs 1½ cups caster sugar 1 cup plain flour 1 teaspoon salt 1 handful of chopped nuts (optional)
Equipment Needed mixing machine wooden spoon non-stick brownie tray sieve pre-heat your oven to 160˚C
Method 1
Attach the whisk attachment to your mixing machine. Using the high speed setting whisk the eggs and sugar together until the pale fluffy mixture has doubled in size.
4
Pour the mixture into the non-stick brownie tray and place in the centre of your pre-heated oven and bake for 20 minutes
2
Turn your mixer to a very low speed and add first your melted chocolate, then your melted butter, when fully mixed remove your whisk attachment and bowl from the machine.
5
The cooked brownies will have a crust and be very soft in the centre, so allow to cool in the tray for at least an 1½ hours before cutting into desired shapes and portions.
3
Sieve half your flour into the bowl and gently fold into the chocolate mixture, then with the addition of the chopped nuts and salt add the other half, once more fold in gently until fully mixed.
Baker’s Dozen
machine is included in this recipe as you may lose the “ Ausemixing of your arm for the rest of the day if you do this manually!!
”
Quick Cup Cakes 1 cup softened butter or margarine 1 caster sugar 4 eggs 2 cups self raising flour 3 teaspoons milk 1 jar of nutella
Equipment Needed food processor cup cake cases deep bun tray pre-heat your oven to 180˚C
Method 1
In this order, put the eggs, milk, butter or margarine, sugar and finally the flour into the food processor.
2
Making sure the lid is on securely turn on the food processor to a medium speed and blend until all the ingredients are fully mixed and you have a smooth paste.
3
Place your cup cake cases in the bun tray and using a clean pinkie slide the mixture off a spoon, three quarter the way up each case.
4
Place in the centre of your pre-heated oven and bake for 15 - 20 minutes.
5
Cool on a cooling wire.
6
Remove the lid and seal from a jar of nutella or similar chocolate spread and lightly warm in a microwave for 10 - 15 seconds. Stir it with a desert spoon making sure it is spreadable. Teaspoon a dollop of the nutella onto each cup cake and using a butter knife spread evenly around the top of each one. Hey presto cup cakes done!
“ Lynn loves these, especially as you don't have to wait long before you can eat them! ”
five
Iced Shortbread ½ cup slightly softened butter ½ cup caster sugar 1 egg yolk a generous ½ cup plain flour ¼ cup ground almonds 1 pack of royal icing mixture extra flour for dusting (optional)
Equipment Needed non-stick baking tray 2 small mixing bowls 1 large mixing bowl wooden spoon sieve rolling pin biscuit cutters (what ever shapes you like)
pre-heat your oven to 180˚C Method 1
Be prepared for some arm ache! In a large bowl, using the back of your wooden spoon beat together the butter and sugar until pale.
2
Separate an egg, the egg white is not needed so crack an egg into a small bowl, taking care not to break it. With cupped open fingers lift the yolk from the bowl letting the white slide through your fingers. If you have a use for the white store in the refridgerator, if not discard. Now add the egg yolk to your sugar and butter, beat again until slightly fluffy.
3
Add the ground almonds and sieve the flour into the bowl as well, mix together to form a smooth stiff dough.
4
Tip the dough onto a clean work surface dusted with flour and shape to a rough ball. Dust your rolling pin with flour and roll out your dough to a ¼ inch thickness (if your biscuit dough is a bit sticky don’t fret, just dust a little heavier with the flour).
Baker’s Dozen
5
Cut as many complete cookies as possible then gather your remnants, shape to a smaller ball and roll out once more then cut more cookies. Keep repeating the process until the dough is all used up.
6
Place the cookies onto your non-stick baking tray with at least ½ inch gaps between each one.
7
Place in the centre of your pre-heated oven and bake for 12 - 15 minutes until a light golden brown.
8
Allow to cool for 5 minutes on the tray then transfer to a cooling wire to completely cool.
9
Get your royal icing mix (you will probably need only half the packet, so just half the quantities). Follow the instructions on the packet and add just a drop of food colouring (we used red to create barbie pink, just add another drop if you want a darker colour, remembering you can always add more but can’t take it away). Spread a little icing on top of each one and serve.
Baked Lemon Cheesecake Method 1
Whisk eggs, lemon juice and caster sugar together for about a minute.
2
Place cream cheese in a large mixing bowl and add half of the egg mixture, mix well until it is smooth and your arm aches! (the back of a wooden spoon is ideal). Add the other half of the mixture and do the same again.
. 3
Dust the cream cheese mixture with the cornflour (doing this through a sieve will help prevent a lumpy cheesecake). Stir well until fully mixed in, cling film and place in the fridge whilst you prepare the base.
4
Gently melt the butter in a microwave on the defrost setting or over a very low heat.
5 1 cup of caster sugar 2 tablespoons of corn flour 2 ½ cups of cream cheese 3 eggs ½ cup of whipping cream Juice of 2 lemons
Roughly break the digestives into a food processor and blitz until they look like fine breadcrumbs. If you do not have a food processor another option is to smash the digestives with a rolling pin. Place the biscuits in the centre of a clean tea towel, fold the sides and ends over them and smash for about thirty seconds.
6
Base 16 digestive biscuits 1 cup of ground almonds ½ cup melted butter
Put the smashed digestives and ground almonds into a medium mixing bowl and pour the melted butter over them. As long as the butter is not too hot use a clean hand to squish the mixture together.
7
In an 8 inch non-stick loose bottomed flan tin, firmly press your biscuit mix into it until the base is covered and even.
Equipment Needed
8
Now you can pour the cream cheese mixture on top of the base. On a baking tray carefully place the cheesecake in the centre of your pre-heated oven and bake for 45 - 50 minutes.
9
When ready the cheesecake will have a slight wobble and be golden brown.
whisk 1 large and 1 medium mixing bowl wooden spoon sieve food processor or rolling pin clean tea towel 8 inch non-stick loose bottomed flan tin baking tray pre-heat your oven to 150˚C
10 Cool on a cooling wire and before serving dust with icing sugar.
“Anita would serve this with fresh raspberries and cream.”
seven
Banana Bread 4 medium bananas ½ cup margarine ¾ cup sugar 2 medium eggs ½ cup sultanas 1½ cups self raising flour 1 handful crushed walnuts 1 pinch salt
Equipment Needed non stick large loaf tin wooden spoon whisk fork sieve 2 large mixing bowls pre-heat your oven to 150˚C
Method 1
Peel the bananas and place them in a large mixing bowl, then with a back of a fork crush them to a rough mash.
2
In the other mixing bowl add the sugar and margarine and with the back of a wooden spoon mix them together, when soft beat the blazes out of the mixture until paler in colour.
3
Whisk the eggs and add to the sugar and margarine mixture along with the banana mash and sultanas.
4
Sieve the flour and salt over the top of the mixture and with a clean hand mix until you are left with a smooth banana goo.
Baker’s Dozen
5
Plop mixture into a non-stick large loaf tin, sprinkle with the broken walnuts and place in the centre of your pre-heated oven, bake for 45 minutes.
6
When the banana bread is baked and cool enough, tip out onto a cooling wire.
“ Gráinne loves a slice with a mug of tea.”
White Soda Bread This recipe makes two loaves 7 cups of plain flour 4 cups buttermilk 2 teaspoons bread soda 2 teaspoons salt
Equipment Needed 2 1lb loaf tins 1 large mixing bowl pre-heat your oven to 170˚C
Method 1
Mix the flour, salt and bread soda together in a large mixing bowl.
2
Add the buttermilk and with a clean hand mix to a wet and sticky dough.
3
Splodge half the mixture into a loaf tin and the other half into the other loaf tin.
4
Place in the centre of your pre-heated oven and bake for 45 minutes.
5
When cool enough tip onto a cooling wire.
“ Delicious when warm with fresh butter. ”
nine
Traditional Irish Brown Bread This recipe makes two loaves 4 cups wholemeal flour 1 cup plain white flour ¼ cup margarine 1 teaspoon bread soda ½ teaspoon salt
Equipment Needed 2 1lb non stick loaf tins 1 large mixing bowl pre-heat your oven to 160˚C
Method
Baker’s Dozen
1
Mix flours, bread soda and salt together in a large mixing bowl.
2
Squidge small lumps of margerine into the flour, then using your fingertips rub the margarine into the flour mixture until it looks like breadcrumbs.
3
Add the buttermilk and mix into the flour mixture, don’t panic it’s meant to be fairly loose and wet.
4
Dollop half the bread mixture into one loaf tin and the other half into the other tin.
5
Place in the centre of your pre-heated oven and bake for 45 - 50 minutes.
6
When cool enough tip onto a cooling wire.
Lemon Bars Base 2 cups plain flour 1 cup margarine ½ cup granulated sugar Topping 1½ cups caster sugar ½ cup flour 1 teaspoon baking powder pinch of salt 3 eggs zest of 2 lemons Equipment Needed swiss roll tray or small brownie tray 2 large mixing bowls zester or fine grater whisk pre-heat your oven to 150˚C
Method 1
For the base rub the margarine into the flour until it looks like breadcrumbs, then stir in the granulated sugar.
2
Press the mixture into your tray and place in the centre of your pre-heated oven and bake for 20 minutes
3
In a large mixing bowl whisk the eggs, sugar and lemon zest together then dust the egg mixture with the remaining ingredients until smooth with no lumps.
4
Pour the mixture over the cooked base and place in your pre-heated oven for a further 40 minutes.
5
When baked the tray of lemon bars will have a golden crust. Cool the whole tray on a cooling wire for at least an hour.
6
When ready to cut, divide into equal sized rectangles and lift out with a pallet knife or cake slice.
“ These are yummy, one bite and you are hooked.”
eleven
Fresh Cream and Jam Sponge Sponge 1 cup self raising flour ¾ cup caster sugar 4 medium eggs Filling 2 tablespoons raspberry or strawberry jam 1 cup of whipping cream
Equipment Needed 2 large mixing bowls whisk wooden spoon 2 non-stick eight inch victoria sandwich tins pre-heat your oven to 150˚C
Method 1
2
3
4
In a large bowl whisk the eggs and caster sugar together, a good deal of elbow grease will be required as the mixture needs to become pale and fluffy, when this has been achieved you should be able to drizzle a figure of eight with the mixture on to it’s surface.
5
On the inside half of one of your sponges spread the jam as if buttering a slice of bread.
6
Sieve the flour on to the top of the sugar and egg mixture and using a wooden spoon, gently fold in the flour.
In a large bowl whisk the cream until stiff and spread this on your other half of sponge.
7
Pour the sponge mixture into the victoria sandwich tins and place in the centre of your pre-heated oven and bake for 20 minutes.
Place the sponge with jam on to large plate (jam facing up), then place the sponge with the cream,on top of the other (cream facing down).
8
Dust with icing sugar and use a serrated knife to cut into wedges.
When the sponges are cool enough tip onto a cooling wire to completely cool before attempting to fill them.
Baker’s Dozen
machine has nothing on Siobhan. She recommends “ Ayoumixing eat the sponge with fresh cream, cream and more cream!
”
Blueberry Shortcake 1 cup softened butter 1 cup sugar 1½ cups self raising flour 2 cups ground almonds 2 eggs 1 egg yolk 2 punnets blueberries
Equipment Needed 1 large mixing bowl 1 small mixing bowl 1 small non stick brownie tray whisk
pre-heat your oven to 150˚C
Method 1
In a large bowl mix all the dry ingredients.
2
Separate an egg, the egg white is not needed so crack an egg into a bowl, taking care not to break the yolk. With cupped open fingers lift the yolk from the bowl letting the white slide through your fingers. If you have a use for the white store in the refridgerator. If not discard and place the yolk back into the bowl.
3
Crack a whole egg into the bowl with the yolk and whisk together for 10 seconds.
4
Add softened butter and the eggs to the dry ingredients and mix to a sticky paste.
5
Press half of the sticky paste firmly into the brownie tray, then scatter your blueberries evenly across it. Press the other half of the mixture on top of the blueberries, place in the centre of the pre-heated oven and bake for 45 minutes.
6
Allow to cool in the tin for one hour before removing then cut into desired shapes or portions.
“ Bronagh loved these treats as does everyone at the centre.”
thirteen
Chocolate and Marmalade Muffins 1 full cup chopped dark chocolate 2 beaten eggs 1 cup milk ¾ cup sunflower ½ cup granulated sugar ½ cup brown sugar 2½ cups plain flour 4 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 12 teaspoons marmalade
Equipment Needed 12 large muffin cases whisk wooden spoon 2 large mixing bowl 1 measuring jug 1 x muffin tray pre-heat your oven to 180˚C Method 1
2
3
4
Stir the chopped chocolate into the batter.
With the exception of the chocolate, mix the dry ingredients together in a large bowl and make a well in the centre.
5
Place muffin cases in muffin tray and spoon or pour equal amounts of batter into each case, (fill as near to the top as possible).
With the exception of the marmalade, mix all the wet ingredients together in another large bowl and pour into a measuring jug.
6
Using a pinkie slide a teaspoon of marmalade onto the top of each muffin.
7
Put the muffins in the centre of your oven and bake for 20 - 25 minutes.
Add the wet ingredients to the dry in three stages, whisking all the time to prevent lumps until you have a thick smooth batter.
Baker’s Dozen
“ An extravagant morning indulgence.”
Brown Oat Scones 3 cups wholemeal flour ½ cup rolled or porridge oats 2½ teaspoons bread soda pinch salt ½ cup soft butter or margarine 1 cup buttermilk extra wholemeal flour for dusting milk for washing extra oats for topping the scones
Equipment Needed scone cutter 1 large mixing bowl non stick baking tray pastry brush
pre-heat your oven to 170˚C
Method 1
Put all the dry ingredients in a large mixing bowl and using your finger tips rub in the soft butter or margarine, then make a well.
6
Gather the remnants and shape to a smaller ball place once more on your floured work surface and repeat the process. Keep repeating the process until all the mixture is used up.
2
Add the buttermilk and with a clean hand mix all the ingredients together to form a slightly tacky dough.
7
Place the scones on a non-stick baking tray with ½ inch gaps between each one.
3
Dust a clean work surface with wholemeal flour and place your scone dough on it.
8
With your pastry brush, lightly brush the top of each one with a little milk and sprinkle with oats.
4
Shape the scone dough to a rough ball shape and lightly patt it down to an even inch thickness.
9
Place in the centre of your pre-heated oven and bake for 10 - 12 minutes.
5
Take the scone cutter and dip the cutting edge in flour, then cut as many complete scones as possible.
10 Cool on a cooling wire.
accompaniment with soup or even a great kick-start “toA healthy your day with jam ”
fifteen
Notes
Baker’s Dozen
element design t 042 9327943
(From left to right) The Magnificent Six - Grainne, Siobhan, Anita, Mairead, Bronagh and at the front Lynn.
Dundalk Resource Centre Dundalk House Carroll Village Church Street Dundalk County Louth T F
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