Havana Cafe » Bread, Biscuits and Cakes

Cornmeal Bread

Ciprian — Tue, 02 Sep 2008 14:32:13 +0000

1 1/2 cups Italian cornmeal
1 cup all purpose flour
1 tsp salt
1 tsp baking powder
2 eggs
6 tbsp butter, melted and cooled
8 tbsp shortening, melted and cooled
1/3 cup sugar
1 1/2 cups milk

Preheat the oven at 400 Deg F. Sift in a bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs with a fork, add butter and shortening, then milk. Pour into the bowl containing flour and beat together for a minute, but not too long. Butter a baking pan 9″ x 5″ x 3″ and fill with the mix. Bake in the center of the oven for about 30 minutes. The bread pulls away from
the pan walls. Serve warm.

Note: If used to stuff a turkey for roasting, omit the sugar.

PEPPERMINT PINA COLADA (2ND)

Ciprian — Mon, 01 Sep 2008 09:00:00 +0000

ice \ rocks or frozen (flavors same as 1st)

Rum , 1 oz
Peppermint Candy , 1
Piña Colada Mix, 1/2
Pineapple Juice, 1/2

Polkas or Halfpenny Sponges

Ciprian — Sat, 16 Aug 2008 11:05:23 +0000

Put 2 1/2 lbs. of good flour on the table, make a bay, put in 5 eggs, l 1/2 lb. of castor sugar, and 1 oz. voil; beat eggs, sugar, and ammonia with your hand for twelve or fifteen minutes, add a little churned milk, take in your flour and beat all well together with 12 drops of essence of lemon. Have your tins greased, take a spoon, half fill it with the mixture; put on tins about 2 inches apart; put about 6 or 8 currants on each and bake in a hot oven.

Halfpenny lunch Cake

Ciprian — Sat, 16 Aug 2008 11:05:14 +0000

2 lbs. of flour, 4 ozs. of lard, 8 ozs. of sugar, 8 ozs. of currants, 1 oz. of soda, 1 oz. of cream of tartar; dough with churned milk and mix as for queens. Have some square sponge cake tins ready greased, take a spoon and three-parts fill them; wash with egg on top, dust them with castor sugar and bake in sound oven.

Common Halfpenny Queen Cake

Ciprian — Sat, 16 Aug 2008 11:05:04 +0000

3 lbs. of flour, add 1 oz. of cream of tartar, 1 oz. of soda; mix; rub in 12 ozs. of lard, make a bay, put in 24 ozs. of castor sugar, essence of lemon; dough with churned milk; dough rather soft. Have some fluted tins ready greased, take a spoon and three-parts fill your tins. Bake in a moderate oven.

Nonpareil Biscuits

Ciprian — Sat, 16 Aug 2008 11:04:52 +0000

Rub 6 ozs. of lard in 5 lbs. of flour, make a bay, put in 2 1/2 lbs. of moist sugar, 2 ozs. of ammonia; dough with milk; make into a dough, but do not work it too much. Cut out the same size and thickness as for brandy snaps; wash the top with milk; have some nonpareil sweets spread on the table, throw the biscuits on them, put on slightly greased tins. Bake in moderate oven.

Brandy Snaps

Ciprian — Sat, 16 Aug 2008 11:04:44 +0000

Rub 1 lb. of lard in 4 lbs. of flour, put 4 lbs. of moist sugar on it and mix together; make a bay, put in 4 lbs. of syrup and about half a teaspoonful of essence of lemon. Make all into dough, pin it out, cut with a small round cutter, about the thickness of a penny. Bake on well-greased tins in a moderate oven. You can curl them round the peel or have them plain.

Large Square Penny Albert Cake

Ciprian — Sat, 16 Aug 2008 11:04:31 +0000

Rub 6 ozs. of lard in 6 lbs. of flour, then add 4 ozs. of cream of tartar and 2 ozs. of soda. Mix all together and make a bay. Put in the bay 2 lbs. of sugar and 3 lbs. of currants, and dough with churned milk, a little softer than for plum cake mixture. Have a large-edged pan cleaned and greased, put the mixture in the tin and spread it equally over the tin, putting your hand occasionally in a little milk to smooth over the surface. This mixture is best made up in a basin or large bowl and poured into the tin. Bake in a moderate oven and cut when cold.

Halfpenny Scotch Cakes

Ciprian — Sat, 16 Aug 2008 11:04:22 +0000

3 1/2 lbs. of flour, 12 ozs. of lard, 12 ozs. of sugar, 1/4 oz. vol, and a little milk, as much as will dissolve the volatile salts and sugar. Mix as above, but well rub the dough; make it nice and easy to work off. Pin out a sheet about 1/4 of an inch thick, cut out with a small round cutter; dock each one well; pinch round the edges with the finger and thumb. Bake on clean tins, but not greased, in a moderate oven.

Sugar or White Spice Biscuits

Ciprian — Sat, 16 Aug 2008 11:04:14 +0000

7 lbs. of good fine flour, 12 ozs. of lard, 3 lbs. of moist sugar, 4 ozs. of ammonia, churned milk to dough; mix as above, but do not work the mixture too much. Take about 4 lbs. of the dough, work it into a square or round shape, pin it out a little thicker than a penny piece, cut out either in shapes or farthing or halfpenny biscuits, but well dock the sheet before you cut them.

Bake on greased tins; wash on top; a few currants strewn on the shapes. Bake in a sharp oven.