Friday, 14 April 2017

Hot Cross Buns And Fish Cakes

Hot Cross Buns And Fish Cakes (2017) Photos, click here https://goo.gl/photos/LtpP1AWNbVoCoiai7

Hot Cross Buns And Fish Cakes

Ingredients

 ½ cup warm water (105 to 115F)

 ½ cup warm milk

 1 package rapid active dry yeast
(¼ cup warm water)

1 egg (beaten)

4 cups sifted all-purpose flour

1 tablespoon cinnamon

1 teaspoon allspice

¼ cup sugar

¼ teaspoon salt

2 tablespoons butter

2 tablespoons Crisco shortening

3/4 cup raisins or golden raisins

2 teaspoons salad oil (To grease bowl prior to rising)

Glaze (Icing)

 ¼ cup icing sugar

1 – 2 teaspoons of milk or water

1/4 teaspoon vanilla

Method

1.   Dissolve the yeast in ¼ cup warm water.

2.   Combine flours, sugar, salt, cinnamon, allspice, raisins, shortening and butter. Cut in the butter and shortening unto it resembles bread crumbs.

3.   Add raisins.

4.   Add milk, water, egg and dissolved yeast.  Blend altogether. May have to add a little more water to blend.

 5.   Knead for 10 – 15 minutes accordingly.

6.   Place in a well greased bowl and allow to rise for 1 hour approximately until double in bulk.

7.   Punch down dough with fist; turn out onto lightly floured board.

8.   Loaf as desired to respective well greased pans. (loaf pans, muffin pans, baking sheets etc.)

9.   Allow to rise for approximately 30 minutes or until double in bulk.

10.   Preheat oven to 400F.

11.   Bake bread for 25 to 30 minutes, or until fully baked and crust is golden-brown.

12.     Brush with a little butter.

13.   Drizzle or brush with glaze.

Combine all ingredients to make glaze.

Hot Cross Buns And Fish Cakes were made and prepared
by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Cod Fish Cakes

Ingredients

1 lb white salted and boneless cod fish Half of 5lb bag Red Skin Potatoes

1 egg

½ teaspoon pepper

1 teaspoon garlic salt

2 tablespoons chopped parsley

1 small onion chopped

Cooking oil

Flour

Method

1.   Soak Codfish and potatoes in a pot of water for approximately 5 hours or overnight. Remove water and boil until cooked and tender.

2.   Remove water and mash flaked codfish and potatoes.

3.   Mix well and add egg.

4.   Saute chopped onions and add parsley. Add to codfish and potatoes mixture. Add seasonings salt and pepper.  Mix well.

5.  Form mixture into patties.

6.   Dust with flour and fry until golden brown.

Cod Fish Cakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman


 If you would like to assist in paying ShirleyAnn, please donate here. Thank You!


THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

No comments:

Post a Comment

Subscribe