Bread And Cake Recipes

Hot Cross Buns

1 oz (25 g) fresh yeast or tablespoon
(1x15 ml) dried yeast
3 oz (75 g) castor sugar
1 Ib (450 g) plain flour
1/2 teaspoon (1/2 x 5 ml spoon) salt
1/2 teaspoon (1/2 x 5 ml spoon) ground
nutmeg
1 teaspoon (1 x 5 ml spoon) ground
cinnamon
1 teaspoon (1x5 ml) spoon mixed spice
3 oz (75 g) margarine
1 egg beaten and made up to Vz pint
(300 ml) with milk and water
4 oz (100 g) currants
2 oz (50 g) chopped mixed peel
Paste:
1 oz (25 g) margarine
2 oz (50 g) plain flour
4 tablespoons (4 x 15 ml spoon) water
Glaze:
11/2 oz (40 g) castor sugar
3 oz (75 ml) milk and water
1. Froth dried yeast in the warm liquid with 1 teaspoon (1 x 5ml spoon) of sugar, or crumble fresh yeast into the warm liquid.


2.  Sift remaining sugar, flour, salt and spices together and rub in margarine. Make a well in

the centre of the flour mixture and pour in the yeast liquid. Mix to form a dough.

3.  Knead the dough until smooth and elastic.Place in a bowl, cover and prove until double in

size on the proof cycle. Microwave at Power Defrost etc.

4.  Add the fruit and re-knead. Divide the dough into 12 pieces and shape into buns. Place well

apart on greased baking sheets. Microwave again at Power Defrost etc.

5.  To make paste, mix all ingredients together well and place in a piping bag with a small plain
nozzle. Cut crosses on buns and then pipe the paste.

6.    Microwave at Power Defrost for 12 to 17 min­utes. Halfway through cooking swop the two
layers around. When the buns have cooked place on a cooling tray. Make glaze and brush the buns with hot glaze and leave to cool. If desired, brown under grill for a few minutes.

Fruity Oatmeal

2 pint (1 litre) hot water

1 Ib (450 g) quick cooking oats

4 oz (100 g) chopped dried apricots or raisins

2 oz (40 g) dark brown sugar

¹/4 teaspoon (¹A x 5ml spoon) salt

1 oz (25 g) butter

1 teaspoon (5 ml spoon) ground cinnamon

¹/2 teaspoon (Vz x 5 ml spoon) ground

nutmeg

¹/2 teaspoon (Vz x 5 ml) ground ginger

pinch ground cloves or allspice

1.   Combine water, oats, fruit, sugar and salt in a
casserole. Cover. Microwave at Power High 4 to
6 minutes or until oatmeal bubbles and thick­
ens, stirring twice.

2.   Add all remaining ingredients and stir to
blend Cover and let stand 3 minutes before
serving.

Butter Cake

6 oz (175 g) sugar

2 oz (50 g) butter softened

1 egg

¹/s pint (200 ml) milk or butter milk

1 teaspoon (1 x 5 ml spoon) vanilla essence

4 oz (100 g) plain flour

1¹/2 teaspoon (1¹/2 x 5 ml spoon) baking

powder

¹/4 teaspoon (¹At x 5 ml spoon) salt

1.   In a mixing bowl cream together sugar and
butter. Add egg. beating until fluffy. Add milk
and essence, beating well. Stir in remaining
ingredients and beat until thoroughly blended.
Pour mixture into a well greased 9-inch (22-
24cm) round glass dish. Do not cover

2.   Microwave at Power Medium for 11 to 15

minutes or until skewer inserted into centre
comes out clean. Let stand 10 minutes before
removing from dish.

Fruit Cake

¹/2 oz (12 g) butter softened 4 oz (100 g) chopped dried apricots 6 oz (175 g) raisins or dried currants 4 oz (100 g) blanched almonds 4 oz (100 g) glace cherries, halved 4 oz (100 g) crystallized pineapple 3 oz (75 g) plain flour

3  oz (75 g) dark brown sugar

4  oz (100 g) butter
3 eggs

2 tablespoons (2 x 15 ml spoon) rum or

brandy

2 teaspoons (2 x 5 ml spoon) vanilla

essence

¹/4 teaspoon (¹/4 x 5ml spoon almond

essence

¹/2 teaspoon (¹/2 x 5ml spoon) ground

nutmeg or mace

¹/2 teaspoon (Vz x 5 ml spoon) baking powder

¹/2 teaspoon (¹/2 x 5 ml spoon) salt

1.   Grease microwave-safe cake dish with Va oz
(12g) softened butter. Set aside.

2.   Combine all remaining ingredients in a mix­

ing bowl. Blend well. Pour mixture into prepared
dish Microwave uncovered at Power Medium for
29 to 37 minutes or until cake pulls away from
the sides of dish. Let stand 15 minutes before
inverting onto a rack to cool. To store, wrap in
foil or cling-film and refrigerate for no longer
than 4 weeks.

Apricot Cheesecake

1 16-oz (450 g) can apricot halves, drai
8-oz (225 g) cream cheese, softened

3 oz (75 g) sugar

2 eggs

1 tablespoon (1 x 15 ml spoon) lemon ji

¹/2 teaspoon (¹/2 x 5 ml spoon) vanilla

essence

1 9-inch (22 cm) basic pastry shell

additional apricot halves if desired

1.   Puree drained apricot halves in blender
food processor. Combine with all remaining
ingredients, except pastry shell and additio
apricot halves, and blend until smooth.
2.   Pour mixture into prepared pie crust.

Microwave uncovered at Power Medium for
to 18 minutes or until centre is nearly set. C

3 hours or longer before serving. If desired,
nish with additional

apricots .


Peach Pie

2 Ibs (1 kg) fresh peaches, peeled and sli 4 oz (100 g) dark brown sugar

1 tablespoon (1 x 15 ml spoon) lemon juii

2 tablespoon (2 x 15 ml spoon) cornflour
¹/2 teaspoon (¹/2 x 5 ml spoon) ground cin
mon ¹/2 teaspoon (¹/2 x 5 ml spoon) groun
nutmeg or mace

pinch salt

1 9-inch (22 cm) baked pastry shell

1.   Combine all ingredients, except pastry she
in a mixing bowl. Toss to blend.

2.   Turn peaches into pastry shell. Cover with

greaseproof paper. Microwave at Power High
for 10 to 14 minutes or until peaches are ten­
der. Serve warm or at room temperature with
whipped cream or ice cream.

Malt Loaf

12 oz (350 g) self raising flour

1¹/2 oz (40 g) soft brown sugar

3 oz (75 g) seedless raisins

1 ¹/2 OZ (40 g) walnuts, finely chopped

1 ¹/2 oz (40 g) black treacle

3 oz (75 g) malt extract

8 oz (240 ml) fresh milk

1.   Sift flour into mixing bowl and add sugar,
raisins and walnuts.

2.   Blend together treacle, malt extract and milk
microwaving at Power High. Stir into flour grad­
ually and beat until smooth.

3.   Spoon mixture into a greased and floured 2
Ib (1 kg) loaf dish and smooth over the top.

Microwave at Power Defrost for etc etc.

Garlic Bread

4oz(100g)butter

1 to ¹/2 teaspoon (1 to 1¹/2 x 5 ml spoon)

garlic powder or 4 garlic cloves crushed

¹A teaspoon (¹A x 5 ml spoon) salt

¹/4 teaspoon (¹/4 x 5 ml spoon) freshly

ground pepper

1 14-inch (35 cm) loaf French bread slashed

at 1-inch (2.5 cm) intervals

1.    Combine butter, garlic, salt and pepper in a
1-pint (600 ml) glass dish. Microwave.uncov­
ered at Power Defrost for  to   minutes or until
butter is softened but not melted. Beat to blend.

2.    Spread butter mixture between slashed in
bread. Wrap loaf loosely is greasproof paper if
a soft loaf is desired, but leave unwrapped for
slightly crisp loaf. Microwave at Power High for
3 to 5 minutes or until hot.

Caraway Bread

12 oz (350 g) plain flour

3 oz (75 g) sugar

³/4 teaspoon (³/4 x 5 ml spoon) baking powi

1 teaspoon (1 x 5 ml spoon) salt

1¹/2 oz (37 g) butter or margarine

6 oz (175 g) raisins

1 tablespoon (1 x 15 ml spoon) caraway

seeds

1 tablespoon (1 x 15 ml spoon) grated

orange peel

¹/2 pint (300 ml) buttermilk

1 egg

1 teaspoon (1 x 5 ml spoon) bicarbonate c

soda

1.   In a mixing bowl, stir together flour, sugar,
baking powder and salt. Mix in butter. Stir in
raisins, caraway seeds and orange peel. Bea
buttermilk, egg and bicarbonate of soda in a
small bowl. Stir liquid mixture into dry ingredi­
ents, blending only until dry ingredients are
moistened.

2.   On a lightly floured surface, quickly and ligl
ly knead dough until smooth, about 1 to 2 mir
utes. Shape into a ball and cut a cross in the
top of the dough about ¹/2 inch (1.2 cm) deep.
Line glass bowl with greaseproof paper. Place
dough inside. Do not cover.

3.   Microwave at Power Med-High for 11 to 12

minutes or until dough is firm. Let stand 10 mi
utes before turning out of bowl. Let stand an
additional 10 minutes before serving.