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Archive for the ‘apple’ Category

It’s been waaay too long since I last posted here. The changes to the WordPress Dashboard have really gotten the better of me and made blogging too frustrating and time-consuming. I’m now experimenting with offline blogging software and using different operating systems so I hope to find a new method that works for me in the long run.

This Apple Scone recipe continues the scones series started with my last entry on Plain Scones.

There seem to be truncated instructions here as I have my doubts as to whether a haphazard lumping together of the ingredients below will produce a scone! My advice would be to please follow the instructions for the rubbing-in method in the Plain Scones entry. There’s no quantity for the cream either so is it for topping, or including in the mixture?

The shaping of this scone is also rather unusual. Instead of the usual single-serve pieces cut out from a large piece of dough, this is baked in one entire whole. I’ve never come across a scone like this before!

Also, the instructions call for a low oven temperature, which is quite different from my experience using high temperatures (about 200°C) to force the scones to rise.

Good luck with the recipe and I’d love to hear from anyone who has made a scone like this before!

You might also want to read the recipe for:
Drop Scones (which is actually type of pancake)

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I recently baked another cake called a “coffee cake” which also had no coffee. The name refers to cakes that are best when accompanied by a cup of steaming, aromatic coffee (as described here).

Coffee cake photos and recipes here and also on this site, which explains that coffee cakes are usually made in the same manner as muffins: wet ingredients + dry ingredients with minimal mixing. This method is also used in the Blueberry Muffin and Applesauce Nut Bread recipes which I posted earlier.

A search on the internet seems to point to coffee cakes as a particularly American type of cake, which is consistent with the other very American recipes in my grandmother’s notebook.

Tea lovers like me should perhaps be baking tea cakes (which also do not contain any tea) instead :)?

Raisin Apple Coffee Cake

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This one is interesting because of the use of ‘quick cooking tapioca’. I had always thought this was a western name for what is more commonly know in Singapore/Malaysia as ‘sago’ (here, ‘tapioca’ immediately brings to mind the entire root vegetable, not processed pearls). However a quick search on the internet reveals that sago and tapioca pearls are similar but not identical. Apparently they can be used interchangeably. I have no idea whether the ‘sago’ I have been eating in kueh-kueh all these years is technically from the sago palm or from the tapioca (cassava) plant!Incidentally, one of my favourite childhood desserts is sago pudding, which is not commonly sold at food stalls or restaurants. It’s so simple yet so delicious: chilled sago mounds sitting in a swirl of coconut milk and gula melaka sugar **yummmm**.

For a long time I didn’t realise that those chewy, ‘QQ’ pearls in bubble tea are actually made from tapioca too – humongous cousins of the teeny little sago pearls in sago pudding! Read more here about bubble tea pearls and the difference between American and Southeast Asian perceptions of tapioca/sago pearls.

Cranberry Orange Pie

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A very American-sounding dish here, one of a whole series of pie recipes. Like most of the other pies, the fruit ingredient is in the form of a commercial, canned or packaged product, rather than fresh fruit (although in this recipe you are given a choice) – a sure sign of the developing modern consumer food industry in the 1960s.

No instructions for pie crust, but the instructions call for you to ‘roll out the remaining pastry’ so I assume it is a shortcrust pastry crust.
[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]

Applesauce Lemon Pie

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