Recipes Included On This Page Bath Buns (Old English Recipe) Boerevors #2 Boerevors #3 Boerevors (Traditional) Boerewors (Spiced Sausage) Bohemian Rolls Brioche Buttermilk Bread ABM Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bath Buns (Old English Recipe) Recipe By :Five Roses Cook Book; 1999 reprint of the 1915 edition Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Five Roses flour -- (675 g) 3/4 pound butter -- (340 g) 3/4 pound sugar -- (340 g) Zest of 1/4 lemon -- (see note 2) 1/4 yeast cake or 2 ounces good liquid yeast 6 eggs Lemon or vanilla flavouring 1 pint warm milk -- (500 mL) or mixture of milk and water 1 teaspoon salt -- (5 mL) Note 1: Canadian flour is high in gluten content so all-purpose flour is fine for breads and buns. In the U.S. special bread flour may be necessary. Note 2: the recipe actually called for "1/4 lemon peel (finely chopped)" so your guess is as good as mine. :) Dissolve the yeast in the warm milk and make a sponge with 1/4 pound of Five Roses flour. Cover and let rise for about 15 minutes. Rub the butter into the remainder of the flour. When the sponge has risen, break in the eggs and stir well. Then add the salt, also the flour. Mix all together to a nice dough and set aside to rise, well-covered. When well-risen, spread the dough out on the board; add the peel, sugar and flavoring. Mix well and mould into buns of about 3 ounces each. Put in well-greased tin and set to rise. Then wash over with beaten egg; sprinkle with a little sugar and bake in moderate oven. Contributed by Mrs. W. A. Fraser to the Five Roses Cook Book; 1915 edition reprinted in 1999. Description : "A reprint of the 1915 edition of the Five Roses Cook Book" Hallie's comment: This is typical of older recipes where the instructions are often sketchy and the ingredients lists leave something to be desired by current standards. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boerevors #2 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 kilograms boned beef -- cut into 50mm cubes 1 kilogram boned pork -- cut into 50mm cubes 25 milliliters salt -- (25-30 mL) 20 milliliters freshly ground coriander 25 milliliters freshly ground black pepper 2 milliliters grated nutmeg 1 milliliter ground cloves 90 grams casings -- (90-100 grams) 300 grams pork speck 125 milliliters vinegar Spread out the meat, sprinkle the spices over and mince all together (a mincer plate with 9mm holes is ideal!), except vinegar and speck. Add the vinegar and speck, mix (lightly as over mixing/kneading will toughen the sausage) stuff casings (pork casings are best but mutton casings can be used if you want a thinner sausage). http://www.geocities.com/BourbonStreet/9802/sr40.htm Contributed to the FareShare Gazette by Gary; 30 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boerevors #3 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 kilograms boneless chuck of beef 750 grams boneless thick rib of pork 200 grams speck -- (salted pork fat) 15 milliliters coriander seed 30 milliliters fine salt 5 milliliters freshly ground black pepper 2 milliliters freshly grated nutmeg 100 milliliters vinegar 90 grams pork casings Cut meat and speck into 50mm cubes. Combine coriander, seasoning and nutmeg, sprinkle over the meat cubes, mix mince the meat and speck, add vinegar, mixing lightly but thoroughly stuff into casing (hint: take care to eliminate bubbles yet don't fill too tightly) http://www.geocities.com/BourbonStreet/9802/sr41.htm Contributed to the FareShare Gazette by Gary; 30 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boerevors (Traditional) Recipe By :"Biltong en Boerevors" Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 kilograms prime beef 1 kilogram pork 20 grams coriander -- (50ml) 2 milliliters ground cloves 2 milliliters ground nutmeg 30 grams fine salt -- (25ml) 5 milliliters freshly ground black pepper 500 grams bacon -- (important) 100 milliliters vinegar Approx 90 grams intestinal casing -- (Pork is better) To prepare coriander: 15ml produces 5ml Place in dry pan, heat and stir until light brown. Grind, sieve to remove husk. Grind remainder to a fine powder. Cut meat into 50mm blocks. Mix in with herbs. Mince pork beef and herb mixture. Not too fine. Cut bacon into small blocks. Add vinegar and bacon to minced meat and mix. Stuff casing with mixture. (NOT too tightly.) Taken from "Biltong en Boerevors" published by the "Meat Board" South Africa 1991. This recipe won First Prize in a National competition and is tried and tested. http://www.geocities.com/BourbonStreet/9802/sr38.htm Contributed to the FareShare Gazette by Gary; 30 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Boerewors (Spiced Sausage) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 pounds lean beef 2 pounds lean pork 3 pounds fresh pork fat -- (unsalted fatback) 3 tablespoons salt 1 tablespoon fresh ground black pepper 2 tablespoons coriander seed -- (fresh ground) 2 teaspoons ground cloves 1 1/2 teaspoons ground nutmeg -- (fresh grated) 1/2 cup vinegar sausage casings Boerewors (very rough pronunciation guide: boo - ruh - vors) is a very tasty sausage. Although traditionally stuffed into sausage casings in long coils, can also be made into patties or sausage shapes and grilled or fried like hamburgers. Grind the beef and pork; mix well. Cut the pork fat into 1/4- to 1/2-inch dice; add to the meat. Mix the salt, pepper, coriander seed, cloves, allspice & nutmeg together and sprinkle it over the meat. Mix thoroughly until the spices are well distributed throughout the meat. Add the vinegar and mix well. Check for seasoning at this point by frying a spoonful of the mixture until no pink shows and then tasting it. Let the mixture stand, covered, in a non-reactive bowl for about an hour for the flavours to blend. Stuff into sausage casings and form into long coils. You can cook the boerewors immediately. It will keep in the refrigerator for a couple of days and you can freeze any that is left for later use. Boerewors can be grilled, roasted in the oven or fried. Be sure to prick the casings before cooking. Contributed to the FareShare Gazette by Hallie; 27 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bohemian Rolls Recipe By :The Five Roses Cook Book; 1938 edition Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet dough Melted butter Sugar Cinnamon Mace Jam Icing sugar Make sweet dough as directed, using 3 eggs, 1/2 cup (125 mL) butter and 1/2 cup (125 mL) sugar, with flavouring of mace and grated lemon rind. When dough is light, turn on to board. Cut off pieces size of small apples. Shape each in palm of hand, handling as lightly as possible. When nicely rounded, place balls of dough on kneading board - leaving a space of several inches between each one. Let stand for 20 minutes, then pat out gently with rolling pin until one-half inch in thickness. Arrange on oiled pan, allowing room for expansion. Brush with melted butter; sprinkle with sugar, cinnamon and a dash of mace. Gently press a hollow in center of each and fill with apricot jam or marmalade. Let rise again until slightly more than double their original size. Bake in a hot oven to start (400F/205C), reducing the heat at the end of 5 minutes (probably to 350F). Bake for about 25 to 30 minutes (this is a guess on my part as it doesn't say). When baked, sprinkle generously with icing sugar. From The Five Roses Cook Book; 1938 ed. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brioche Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1/2 cup warm water -- minus 2 tablespoons 2 teaspoons salt 2 tablespoons sugar 4 cups all-purpose flour 6 large eggs 3/4 pound cold butter -- (3 sticks) Stir the yeast into the water and add 1 teaspoon of the salt and 1 tablespoon sugar. Set aside for 5 minutes to work. Measure flour into a large mixing bowl, stir in remaining salt and sugar, eggs and the yeast. Mix thoroughly to make a soft, sticky dough. Lift from the bowl with your hands and slap it down firmly on a pastry board. Push together and lift and slap again several times until the dough begins to stiffen and take shape. (I dusted with more flour as it became too sticky to work.) Knead energetically when it is stiff, continue to knead until elastic and smooth enough to pull away from your hands. Work the very cold butter with your hands until it is malleable but still slightly cold. It should not be melting. Spread it smoothly in the pastry board, break off a piece and incorporate into the dough, kneading in thoroughly. Continue to work the butter until it has all been used. (I thought 3 sticks was a bit too rich, I used 1/2 a stick and the end result was fine.) Now that I am familiar with the technique of 'rubbing in' cold butter, I'll make it with more next time, but probably not the whole 3 sticks! Set the dough in a large bowl, slash a large X across the top and lay a (barely damp) towel over the top and let rise at no higher than 70F. for 2 hours. Punch down when it has reached about 2/3 of it's original size, turn it out of the bowl knead briefly, dust with flour and turn back into the bowl. Rise again - this time in the refrigerator - 4 hours or until doubled. **Petites Brioches** 1 egg; 1 teaspoon water; basic brioche dough When the dough is ready, punch it down. Butter 16 muffin tins and sprinkle with flour and shake to remove excess. Divide the chilled dough into 16 pieces. work only a few pieces at a time, keeping the rest chilled. Cut off 1/4 dough from each piece and set aside. Roll each larger piece into a ball and set it in a buttered and floured tin. Roll each smaller piece into a teardrop shape. Gently poke a hole in the center of the larger piece and place (pointed side down) smaller piece on top. Repeat until all are formed. Cover lightly with waxed paper and allow to rise at room temperature about an hour. Mix an egg with 1 teaspoon of water and lightly glaze the surface of each brioche, avoiding the 'seam' where the smaller ball joins the larger one. Preheat oven to 475F., bake for 15 minutes or until golden brown. If this is too tedious, they also recommend baking one large Brioche: Butter and flour a 9-inch brioche mold or a very large fluted baking mold. Shape 3/4 dough into a large bowl and poke a 2-inch hole and place the smaller ball in the very center. Cover with waxed paper and let rise about 1 hour. Brush with egg and water as before. Bake at 475F. for 20 minutes then lower the heat to 350F. and bake an additional 30 minutes. Cool on a wire rack. My bread baking often turns into bricks but these (smaller brioche) were very very light and delicious (and a bright yellow due to all the eggs.) Contributed to the FareShare Gazette by Martha; 18 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Bread Abm Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon yeast 2 cups bread flour 1 tablespoon powdered buttermilk 1/2 tablespoon sugar 1/4 tablespoon salt 2 tablespoons butter 2/3 cup water -- warm Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start. Notes : Great taste and texture, a light fluffy bread. Sylvia's notes: came out great first try. Easily the best slicing bread I've made in a long time. COOKBK; GERMAN From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Contributed to the FareShare Gazette by Jim; 1 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 2g Fat (20.5% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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