Archive for the ‘Muffins & Small Cakes’ Category
Custard Rings
Author: admin
Posted in 
Crushed Fruit Meringues
Author: admin
4 egg whites
1 good cup (8 oz, 250 g) superfine (caster) sugar
1/4 teaspoon cream of tartar
few drops vanilla extract (essence)
10 fl or (300 ml) whipped cream
1/2 cup crushedfruit
Cream Puffs and Eclairs
Author: admin
Coffee Profiteroles
Author: admin
21/ 2 oz (65 g) all-purpose (plain), flour
pinch of salt
2 oz (60 g) butter
2/3 cup (5 fl oz, 150 ml) water
2 eggs, beaten
PRALINE CREAM:
3 oz (90 g) unblanched almonds
3 oz (90 g) superfine (caster) sugar
11/4 cups (10 fl oz, 300 ml) heavy (double) cream
COFFEE GLACE ICING:
6 oz (175 g) confectioners’ (icing) sugar, sifted
2 3 teaspoons coffee extract (essence) or very strong black coffee
Coconut Tarts
Author: admin
MAKES 30
BISCUIT PASTRY:
4 oz (125 g) butter
4 tablespoons superfine (caster) sugar
1/2 teaspoon vanilla extract (essence)
1 egg
2 cups (8 oz, 250 g) all-purpose (plain) flour
1/2 teaspoon double-acting baking powder (1 teaspoon baking powder)
raspberry jelly (jam)
Chocolate and Hazelnut Caramels
Author: admin
MAKES 16
Soft, white, Scottish breakfast rolls, baps are delicious served hot with butter. They are simple to prepare, but they cannot be made in a hurry. Though baps are best served hot from the oven, they can be kept a short while and reheated.
Butterfly Muffins
Author: admin
MAKES 36
Apricot Fingers
Author: admin
