Two Free and Original Recipes From Bill and Sheila
Here are two delicious recipes given away free by Bill and Sheila. They are both original recipes and were recently featured in our ezine. Both recipes were designed using the "Living Cookbook" software that we use for all our recipes. If you are unfamiliar with this fantastic piece of software, try it for yourself for free by visiting the link at the bottom of the article
Rich Cheese Scones with Mustard and Chives
Recipe By: Sheila Robinson
Serving Size:14
Ingredients
? 2 3/4 cups self rising flour
? 1 tablespoon sugar
? 2 tablespoon baking powder
? 3/4 cup Chives, snipped or spring onion, finely chopped
? 1 cup cheddar cheese grated
? 3/4 cup (or more) chilled whole milk
? 2 large eggs (I lightly beaten)
? 1 tablespoon vegetable oil
? 2 tsp mustard, grained
Preparation
1. Preheat oven to 425°F. Line a large baking tray with baking parchment. Mix the dry ingredients in large bowl. Stir in chives and cheese. Mixcup milk, 1 egg, oil, and mustard in bowl and mix well. Gradually add milk mixture to dry ingredients, stirring until the mixture comes together and adding more milk gradually if dough is dry. Turn dough out onto lightly floured surface; knead the dough gently for one minute.
2. Roll out dough to about 1-inch-thick. Cut out scones using a 2-inch cutter - taking care not to twist the cutter, as this will cause the scones to twist and tear as they rise. Transfer the scones to the prepared sheet. Brush the top of the scones liberally with the beaten egg.
3. Bake scones until golden on, about 15-7 minutes. Transfer the scones to a wire rack for cooling
Nutrition (calculated from recipe ingredients)
Calories: 150
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 39.7mg
Sodium: 456mg
Potassium: 76.2mg
Carbohydrates: 20.2g
Fiber: less than 1g
Sugar: 1.8g
Protein: 5.9g
Sheila's Mandarin Orange Cake
Sheila made this Mandarin Cake this morning to take to our Paella lunch with Spanish friends. They go crazy for it. The mandarins are coming into season now, but when they are not available, she uses either canned mandarins or just fresh Valencia oranges off our own trees. You could also use clementines or tangerines for this recipe. The sponge cake is a simple sponge with the juice and zest of three mandarins or 1 large orange. The topping is a thick mandarin flavoured butter cream with mandarin slices arranged around the top of the butter cream icing. It tastes delicious and the mandarin flavour is not too overpowering. If you want a stronger mandarin or orange flavour, simply add more juice and zest - but remember to compensate for the extra liquid in the sponge mix.
Ingredients:
? 150 g(6 oz)butter
? 150 g(6 oz)caster sugar
? 3 large eggs, beaten
? 150 g(6 oz)self-raising flour
? 150 ml mandarin or orange juice
? zest of 3 mandarins or one orange
For the Butter icing
? 100g butter
? 200g sieved icing sugar
? 50ml mandarin orange juice
1. Heat the oven to 170C/Gas 3. Line a cake pan with greaseproof paper.
2. Cream the butter and sugar, until ribbons form. This will take quite a while - you are better off leaving the work to a processor.
3. Add the eggs gradually, beating well after each addition. Add the flour all at once, and beat well, then slowly add the orange juice, until it is incorporated.
4. Pour the batter into the prepared cake tin, and bake for about 30 minutes, or until an inserted skewer comes out clean. (Slow is best, so don't be afraid to cook it longer. If it starts to brown too much on the top, cover loosely with a sheet of buttered kitchen foil.) Leave the cake in the tin on a wire rack to cool, then gently remove the cake from the tin
5. Cream the butter and the icing sugar with a fork adding the orange juice a few drops at a time until a smooth spreading consistency is achieved. You may have to use slightly more or less icing sugar to achieve a good spread - depending on humidity
Both of these recipes were authored by Sheila Robinson at Bill & Sheila's Cookbook using the 'Living Cookbook' software. You can obtain a free copy of this amazing software at:
http://www.billandsheilascookbook.com/easyrecipes.html
Http://www.billandsheilascookbook.com
Rich Cheese Scones with Mustard and Chives
Recipe By: Sheila Robinson
Serving Size:14
Ingredients
? 2 3/4 cups self rising flour
? 1 tablespoon sugar
? 2 tablespoon baking powder
? 3/4 cup Chives, snipped or spring onion, finely chopped
? 1 cup cheddar cheese grated
? 3/4 cup (or more) chilled whole milk
? 2 large eggs (I lightly beaten)
? 1 tablespoon vegetable oil
? 2 tsp mustard, grained
Preparation
1. Preheat oven to 425°F. Line a large baking tray with baking parchment. Mix the dry ingredients in large bowl. Stir in chives and cheese. Mixcup milk, 1 egg, oil, and mustard in bowl and mix well. Gradually add milk mixture to dry ingredients, stirring until the mixture comes together and adding more milk gradually if dough is dry. Turn dough out onto lightly floured surface; knead the dough gently for one minute.
2. Roll out dough to about 1-inch-thick. Cut out scones using a 2-inch cutter - taking care not to twist the cutter, as this will cause the scones to twist and tear as they rise. Transfer the scones to the prepared sheet. Brush the top of the scones liberally with the beaten egg.
3. Bake scones until golden on, about 15-7 minutes. Transfer the scones to a wire rack for cooling
Nutrition (calculated from recipe ingredients)
Calories: 150
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 39.7mg
Sodium: 456mg
Potassium: 76.2mg
Carbohydrates: 20.2g
Fiber: less than 1g
Sugar: 1.8g
Protein: 5.9g
Sheila's Mandarin Orange Cake
Sheila made this Mandarin Cake this morning to take to our Paella lunch with Spanish friends. They go crazy for it. The mandarins are coming into season now, but when they are not available, she uses either canned mandarins or just fresh Valencia oranges off our own trees. You could also use clementines or tangerines for this recipe. The sponge cake is a simple sponge with the juice and zest of three mandarins or 1 large orange. The topping is a thick mandarin flavoured butter cream with mandarin slices arranged around the top of the butter cream icing. It tastes delicious and the mandarin flavour is not too overpowering. If you want a stronger mandarin or orange flavour, simply add more juice and zest - but remember to compensate for the extra liquid in the sponge mix.
Ingredients:
? 150 g(6 oz)butter
? 150 g(6 oz)caster sugar
? 3 large eggs, beaten
? 150 g(6 oz)self-raising flour
? 150 ml mandarin or orange juice
? zest of 3 mandarins or one orange
For the Butter icing
? 100g butter
? 200g sieved icing sugar
? 50ml mandarin orange juice
1. Heat the oven to 170C/Gas 3. Line a cake pan with greaseproof paper.
2. Cream the butter and sugar, until ribbons form. This will take quite a while - you are better off leaving the work to a processor.
3. Add the eggs gradually, beating well after each addition. Add the flour all at once, and beat well, then slowly add the orange juice, until it is incorporated.
4. Pour the batter into the prepared cake tin, and bake for about 30 minutes, or until an inserted skewer comes out clean. (Slow is best, so don't be afraid to cook it longer. If it starts to brown too much on the top, cover loosely with a sheet of buttered kitchen foil.) Leave the cake in the tin on a wire rack to cool, then gently remove the cake from the tin
5. Cream the butter and the icing sugar with a fork adding the orange juice a few drops at a time until a smooth spreading consistency is achieved. You may have to use slightly more or less icing sugar to achieve a good spread - depending on humidity
Both of these recipes were authored by Sheila Robinson at Bill & Sheila's Cookbook using the 'Living Cookbook' software. You can obtain a free copy of this amazing software at:
http://www.billandsheilascookbook.com/easyrecipes.html
Http://www.billandsheilascookbook.com
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