How To make Hersey House's Gingerbread Pancakes
-MARY WILSON BWVB02B 2 1/2 c All-purpose flour
5 ts Baking powder
1 1/2 ts Salt
1 ts Baking soda
1 ts Cinnamon
1/2 ts Ginger
1/4 c Molasses
2 c Milk
2 Eggs; lightly beaten
6 tb Melted butter
1 c Raisins
Sift together flour, baking powder, salt, soda and spices. Combine molasses, milk and eggs. Stir to blend. Stir in melted butter. Add molasses mixture to dry ingredients. Stir only until moistened. Mix in raisins. Cook on a hot griddle, using 1/4 cup batter for each pancake. Recipe from "Cinnamon Mornings". Source: San Diego Union Tribune, Nov 3, 1994. -----
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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How to Make Butter – The Victorian Way
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Introducing Miss Fanny Cowley, the dairy maid. The kitchens at Audley End House use a lot of butter – around 3-4lbs a day. Today, Mrs Crocombe pays a visit to the dairy as she requires some butter with herbs.
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If you have flour and banana at home, make this delicious dessert with bananas. No yeast. No oven
If you have flour and banana at home, make this delicious dessert with bananas. No yeast. No oven
Ingredients:
all-purpose flour 200g
salt 1.5g/¼tsp
warm water 120ml
olive oil 15ml/1tbsp
banana 4
white sugar (optional)
Recipe:
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200g all-purpose flour
1.5g salt
Mix well
120ml warm water
15ml olive oil
Knead the dough
Cover and rest for 20 minutes
After 20 minutes
Divide into 4 parts
Shape each piece into a ball
A bit of oil
Coat the dough with oil and place in the bowl
Repeat
Cover and rest for at least 2 hours
After 2 hours
Pour some oil on a kneading board
Take a piece of dough
Flatten the dough
Flatten the dough more with a rolling pin
Stretch the sides of the dough
Cut off the edges to make the sides straight
4 ripe bananas
Slice the bananas
Place the banana slices on the dough
Wrap the banana slices with the dough
Olive oil or butter
Place in the frying pan
Brush some oil on the dough
Flip over when the first side is golden brown
Continue to fry until both sides are golden brown
Done!
Sprinkle some white sugar (optional)
Repeat the same steps
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