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Crafty Cookies Kitchen: Sweet Scones

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Sunday, 5 October 2008. No traditional Cornish or Devon Cream Tea is served without these wonderful light scones. In Cornwall they are served split with butter, clotted cream and jam and in Devon they are served split with butter, jam and clotted cream. 1 heaped teaspoon baking powder. 1oz/28g diced butter at room temperature. 1 beaten medium egg. 1 Place a sieve over a large mixing bowl. 2 Spoon in the flour and the baking powder into the sieve. 3 Shake the flour and baking powder into the mixing bowl.

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Crafty Cookies Kitchen: Cheese Butterflies

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Tuesday, 7 October 2008. These are the most wonderful party food, easy to make and wonderful to eat. They look superb when decorated with finely diced tomato concass, finely chopped chives, a little sweet paprika, finely diced olives, finely diced gherkins, diced shrimps or even caviar! 1 amount basic cheese pastry. Heaped tablespoon good mayonnaise. 1 Sprinkle a work surface and a rolling pin with flour. 2 Place the ball of chilled cheese pastry on the flour. 3 Roll out the pastry to 1/4 inch thick.

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Crafty Cookies Kitchen: Cheese Straws

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Monday, 6 October 2008. These make wonderful party food, either eaten on their own or dunked into a super creamy dip. One end looks extreemly attractive when dipped into paprika and the excess shaken off. 1 amount of basic cheese pastry. 1 Sprinkle the work surface and rolling pin with flour. 2 Place the chilled ball of dough on the work surface. 3 Form the dough into a rectangle. 4 Roll out the pastry to 1/4 inch thick. 5 Cut the dough into fingers. 6 Place the fingers onto an oiled baking tray. I love ...

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Crafty Cookies Kitchen: Oil Pastry

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Thursday, 9 October 2008. This is an unusual pastry, it is great for those who have to be careful of the amount of animal fats we eat. It can be used instead of short crust pastry. There is a downside, it does not keep well so it has to be used as soon as possible after making and it does not freeze well raw. If it is kept for 24 hours in the fridge the oil seeps out and the pastry is rendered useless! 1 Place a sieve over a large mixing bowl. 2 Spoon in the flour and salt. 4 Make a well. I love to shop ...

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Crafty Cookies Kitchen: Sweet Shortcrust Pastry

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Thursday, 2 October 2008. This is the basic recipe for sweet shortcrust pastry. It is ideal for use in tarts, turnovers and pies when you want something a bit sweeter and richer than ordinary shortcrust pastry. 1 medium egg yolk. 3 teaspoons cold water. 5oz diced butter at room temperature. 1 Place a sieve over a large mixing bowl. 2 Spoon in the flour and salt. 3 Shake the flour and salt into the mixing bowl. 4 Add the butter. 6 Make a well in the centre of the breadcrumb mixture. 7 Add the castor sugar.

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Crafty Cookies Kitchen: October 2008

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Friday, 10 October 2008. These are a perenial tea time treat and so easy to make. They are ideal to make with left over pieces of most types of pastry. 1 quantity of shortcrust pastry, sweet shortcrust pastry, rich shortcrust pastry. 1 Sprinkle a work surface and rolling pin with a little plain flour. 2 Place the ball of pastry dough onto the flour. 3 Lightly roll the pastry out making sure to turn it 90 degrees after each roll of the rolling pin. 4 Dip a 3" fluted cutter into flour, shake off the excess.

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Crafty Cookies Kitchen: Cheese Pastry

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Friday, 3 October 2008. This is the basic recipe for cheese pastry and also cheese straws. This pastry makes a superb quiche or savoury tart. You can use other cheeses if wished, but the texture and flavour will be different. 1/4 teaspoon English mustard powder. 3oz diced hard margarine at room temperature. 3oz extra mature cheddar cheese. 2 to 3 teaspoons water. 1 Place a sieve over a large mixing bowl. 2 Pour the flour, mustard powder and cayenne pepper into the sieve. 4 Add the margarine. 8 Make a well.

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Crafty Cookies Kitchen: September 2008

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Tuesday, 30 September 2008. This is a great stock to start off with, it is suitable for the vegetarian diet and can be used with most dishes that require a stock to be used. 2 large quartered carrots. 3 to 6 whole black peppercorns. 6 to 10 parsley stalks. A few celery leaves. 2 fresh cracked bay leaves. 1 sprig fresh thyme. 1 1/4 pints/725ml cold water. 1 Heat a large saucepan on the hob. 2 Add all of the oil. 3 Add all of the vegetables. 4 Stir the vegetables well to coat them in oil. 8 Remove any scum.

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Crafty Cookies Kitchen: Sweet Flan Pastry

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Wednesday, 8 October 2008. This is the basic recipe for sweet flan pastry, it is the very best pastry to use for baking sweet flans with a pastry base. Any leftovers can make superb jam tarts or turnovers. 1 medium size egg yolk. 1 teaspoon cold water. 2oz/55g diced butter at room temperature. 1 Place a sieve over a large mixing bowl. 2 Spoon in the flour and the salt. 3 Shake the flour and salt into the mixing bowl. 4 Add the butter. 6 Add the sugar. 7 Stir in the sugar. 9 Pour the egg yolk into the well.

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Crafty Cookies Kitchen: Apple Sauce

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Wednesday, 1 October 2008. This is a wonderfully adaptable basic sauce that has loads of uses, serving with pork as a main course or using for a pudding as a filling for a tart, pie, turnover, crunch, crisp or crumble. For the sweet dishes add more sugar and double the amount of apples. 1 large Bramley apple. 1 to 3 tablespoons granulated sugar. 1 Peel, core and cut the apple into quarters. 2 Cut each quarter into half. 3 Place into a saucepan. 4 Add the water. 6 Bring the water boil. 9 Add the sugar.