BOOK DETAILS

Modern Classics, Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts

Modern Classics, Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts

by Donna Hay

ISBN: 9780060525897

Publisher Ecco

Published in Cookbooks, Food & Wine/Desserts

Are you an AUTHOR? Click here to include your books on BookDaily.com

Sample Chapter

Excerpt

How To Blueberry Muffins

Ingredients

2 cups plain (all-purpose) flour
2 teaspoons baking powder
3/4 cup caster (superfine) sugar
1 cup sour cream
2 eggs
1 teaspoon finely grated lemon rind
1/3 cup (2 1/2 fl oz) vegetable oil
1 1/4 cups fresh or frozen blueberries

Instructions

Preheat the oven to 180°C (350°F). Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.

Place the sour cream, eggs, lemon rind and oil in a bowl and whisk until smooth. Stir the sour cream mixture through the flour and sugar mixture until just combined.

Sprinkle over the blueberries and stir once. Spoon the mixture into 12 x 1/2 cup (4 fl oz) capacity nonstick muffin tins until two-thirds full. Bake for 12 minutes or until cooked when tested with a skewer. Makes 12.

For tender muffins that rise well, stir the mixture evenly and only until just combined. Do not overwork the mixture.

To make larger muffins, use 6 x 1 cup (8 fl oz) capacity muffin tins and bake them for 35 minutes.

Raspberry and white chocolate muffins Omit the grated lemon rind. Replace the blueberries with 1 1/4 cups fresh or frozen raspberries and add 3/4 cup chopped white chocolate in step 3 above.

Banana and cinnamon muffins Add 1 teaspoon ground cinnamon in step 1. Replace the blueberries with 1 cup chopped banana.


Pumpkin Pie

Serves 8

Ingredients

1 quantity sweet shortcrust pastry (page 157)
1 cup pureed cooked butternut pumpkin
1/3 cup brown sugar
2 eggs
1/3 cup (2 1/2 fl oz) (single or pouring) cream
1/4 teaspoon ground cinnamon
freshly grated nutmeg for serving

Instructions

Preheat the oven to 180°C (350°F). Roll out the pastry on a lightly floured surface until 3mm (1/8 in) thick. Place in a 22cm (9 in) tart ring*. Line the pastry with non-stick baking paper and fill with pastry weights or uncooked rice or beans. Bake for 10 minutes, remove the weights and bake for a further 10 minutes or until the pastry is golden. Reduce the oven temperature to 150°C (300°F). To make the filling, place the pumpkin, sugar, eggs, cream and cinnamon in a bowl and whisk to combine. Pour into the tart shell and bake for 50 minutes or until the filling is set. Cool in the tin. Sprinkle with nutmeg, slice and serve with brown sugar mascarpone (page 174).

• Peel, chop and steam 500g (1 lb) butternut pumpkin until cooked. Cool completely and puree in a food processor.

(Continues...)

Excerpted from "Modern Classics, Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts" by Donna Hay. Copyright © 2003 by Donna Hay. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Excerpts are provided solely for the personal use of visitors to this web site.
Thanks for reading!

Join BookDaily now and receive featured titles to sample for free by email.
Reading a book excerpt is the best way to evaluate it before you spend your time or money.

Just enter your email address and password below to get started:

  
  

Your email address is safe with us. Privacy policy
By clicking ”Get Started“ you agree to the Terms of Use. All fields are required

Instant Bonus: Get immediate access to a daily updated listing of free ebooks from Amazon when you confirm your account!

Author Profile

Amazon Reviews

TOP FIVE TITLES