English Hop Pickers Oast Cakes Recipes

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NOVA SCOTIA OATCAKES



Nova Scotia Oatcakes image

Provided by Rachelle Lucas

Categories     Breakfast

Time 37m

Number Of Ingredients 7

2 Cups Oatmeal
1 Cup Flour
1/2 tsp Salt
1/2 Cup Vegetable Oil or Butter
1/4 tsp Baking Soda
1/2 Cup Brown Sugar
1/4 Cup Hot Water

Steps:

  • Preheat oven to 400 degrees and line baking sheet with parchment paper.
  • Dissolve baking soda in hot water (add a little more water if needed).
  • Combine dry ingredients with butter, then add dissolved baking soda.
  • Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
  • Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
  • Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
  • Separate the cakes along the score lines with a thin knife and then allow them to cool.
  • Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.

Nutrition Facts : Calories 275 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 202 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

STAFFORDSHIRE OATCAKES - TRADITIONAL ENGLISH HOTCAKES - PANCAKES



Staffordshire Oatcakes - Traditional English Hotcakes - Pancakes image

Delicious light pancakes made with oats and yeast - traditionally from the Midlands region in England, in particular the county of Staffordshire. The Potteries, an area that is the birthplace of many famous people including Arnold Bennett, Sir Stanley Matthews, Reginald Mitchell, Captain Edward Smith of the Titanic, Josiah Wedgwood, and more recently Robbie Williams.......but just as important to the Potteries as Royal Doulton, Wedgwood etc., are Staffordshire Oatcakes. Once only eaten locally, the Staffordshire Oatcake has grown steadily in popularity over recent years. The traditional filling would be practically any combination of ingredients from an 'all-day breakfast' but anything goes these days. Chicken curry, chilli con carne, scrambled eggs, smoked salmon and coronation chicken are now quite the norm amongst the oatcake avant-garde, as well as golden syrup, honey, jam and cream.

Provided by French Tart

Categories     Breakfast

Time 1h6m

Yield 6 large oatcakes, 3-6 serving(s)

Number Of Ingredients 7

150 g fine oatmeal
150 g wholemeal flour
300 ml milk
300 ml water
7 g sachet quick-rising yeast
1 teaspoon sugar
salt

Steps:

  • Pour the milk and water in a saucepan and warm gently on the hob. This is just to create good conditions for the yeast when the batter is mixed so, as always, keep it below 30°C.
  • Add all of the dry ingredients to a bowl and mix together before starting to whisk in all of the warm milk and water. I was looking to get a reasonably thin batter and 600ml did the trick on this occasion. Of course, add less or more milk and water as the situation dictates. Once the batter is mixed, cover with plastic wrap and leave in a warm room for about an hour, allowing the yeast to make the batter nice and bubbly.
  • When it's ready, give the batter a gentle stir, smear a little butter or oil on a hot, non-stick skillet and add enough of the batter to thinly coat the bottom. Cook on one side until golden (about 3 minutes) and gently flip over and cook the other side for another couple of minutes.
  • Note: As oatcakes contain less flour, and wholemeal flour at that, they contain less gluten and will be more prone to tear. I'm guessing this is why people bulk them up with plain flour, but it's by no means a problem, it just means a gentler hand is required. No vigorous skillet-shaking.
  • This batter will yield about 6 large oatcakes. Don't just stick to savoury fillings, either. Fruit, berries, crème fraîche, syrup, ice cream are all brilliant with these pancakes.

Nutrition Facts : Calories 447.2, Fat 7.5, SaturatedFat 2.9, Cholesterol 13.7, Sodium 56.1, Carbohydrate 78.9, Fiber 7, Sugar 2, Protein 15.9

ENGLISH TOFFEE CAKE



English Toffee Cake image

Make and share this English Toffee Cake recipe from Food.com.

Provided by OceanIvy

Categories     Dessert

Time 3h30m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9

1 (18 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
6 Skor candy bars, chopped into very small pieces
1/3 cup Kahlua
1 teaspoon unflavored gelatin
2 cups whipping cream
1/4 cup sugar

Steps:

  • Bake cake as directed, in 2 9-inch layer pans. Cool completely, then slice cakes in half so you have 4 rounds.
  • Pour Kahlúa into a glass measuring cup; sprinkle with gelatin.
  • Let soak 5 minutes, then heat in microwave for 20 seconds, or until warm to the touch so gelatin will dissolve when stirred.
  • Beat whipping cream; gradually add sugar until soft peaks form.
  • Fold in the dissolved gelatin mixture.
  • Lay cake rounds on counter. Evenly divide whipped cream on each cake, leaving sides bare.
  • Sprinkle each layer with chopped bars.
  • Stack cakes. Refrigerate at least 2 hours uncovered, to allow gelatin to set.

Nutrition Facts : Calories 642.7, Fat 41.9, SaturatedFat 18.4, Cholesterol 141.1, Sodium 536.1, Carbohydrate 61.1, Fiber 1.5, Sugar 41.7, Protein 6.8

ENGLISH ORANGE CAKE



English Orange Cake image

This is one of my favorite cakes to make. I originally got it from the newsletter of author Elizabeth Peters/Barbara Michaels. Not sure where she got it. I originally made it because I had never seen a recipe like it. It makes a dense and moist cake that is absolutely delicious!

Provided by Schala

Categories     Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 13

1 cup sugar
1/2 cup butter
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup sour milk or 2/3 cup buttermilk
2 eggs, lightly beaten
1 orange
1 cup seedless raisin (optional)
1/2-3/4 cup finely chopped coarse black walnut (optional)
1 orange, juiced
1/2 cup sugar

Steps:

  • Preheat oven to 350.
  • Cream sugar and butter together with beater until fluffy.
  • Add flour, baking soda, baking powder, salt, milk, and eggs; mix until all is incorporated.
  • Add one orange which you have removed imperfections from, quartered, deseeded, and then pureed in a blender or food processor (yes, rind and all).
  • (Optional) Stir raisins and walnuts into batter.
  • Pour into greased cake mold with a center hole. Bake for 50-60 minutes until knife inserted comes out with moist crumbs. Let cool to warm and overturn onto a plate.
  • While cake is still warm, mix the juice of one orange with 1/2 cup sugar until the sugar dissolves (may need to heat slightly). Slowly pour by spoonfuls all over the cake.

Nutrition Facts : Calories 325.3, Fat 11, SaturatedFat 6.5, Cholesterol 63.2, Sodium 323.3, Carbohydrate 53.1, Fiber 1.3, Sugar 33.3, Protein 4.7

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