british

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

Posted by on Mar 17, 2021 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | 0 comments

This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

Bready or Not: Cinnamon Pie Crust

This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
Course: Breakfast, Dessert
Cuisine: American
Keyword: pie
Author: Beth Cato

Equipment

  • food processor
  • pie plate
  • plastic wrap

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 Tablespoons white sugar
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter 1 stick, cold, cut into chunks
  • 3 Tablespoons ice water plus more if needed

Instructions

  • In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
  • Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

OM NOM NOM!

    Bready or Not: Honey Oat Pie

    This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
    Course: Breakfast, Dessert, Snack
    Cuisine: American, irish
    Keyword: alcohol, oats, pie
    Author: Beth Cato

    Equipment

    • pie plate
    • parchment paper
    • pie weights

    Ingredients

    • single-layer pie crust
    • 1 1/3 cups old-fashioned oats also called rolled oats
    • 2/3 cup brown sugar packed
    • 1 1/4 teaspoons kosher salt
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground nutmeg
    • 1/2 cup light corn syrup
    • 6 Tablespoons unsalted butter melted
    • 1/3 cup honey
    • 1 1/2 Tablespoons Irish whiskey such as Jameson
    • 2 teaspoons vanilla extract
    • 4 large eggs room temperature

    Instructions

    • Preheat oven at 400-degrees

    Prepare pie crust

    • Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
    • Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
    • Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
    • Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

    Prepare filling

    • Reduce oven temperature to 350-degrees.
    • Line a rimmed baking pan with parchment paper. Place oats in pan.
    • Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
    • Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
    • In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
    • Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
    • Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

    OM NOM NOM!

      Read More

      Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

      Posted by on Feb 3, 2021 in Blog, Bready or Not, british, chocolate, cookies | Comments Off on Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

      A classic shortbread gets deeper coffee flavors in this new take featuring cocoa nibs.

      Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

      Cocoa nibs are strong stuff. You don’t need a lot to add some oomph. Here, two tablespoons is enough to do the trick.

      Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

      Use whatever chocolate chips you have around for this recipe. Going dark will be a closer match for the nibs. Therefore, I prefer semisweet or milk chocolate, or a combination thereof.

      Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

      The resulting shortbread is firm enough to hold up when it is cut into finger-sized pieces, but it is wonderfully soft and chewy to eat.

      Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

      Eat this for a snack or dessert, or do the proper UK thing and serve it with some hot tea!

      Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

      Bready or Not Original: Chocolate Chip Shortbread with Cocoa Nibs

      This recipe creates a small pan of delicious chocolate chip shortbread with a boost from cocoa nibs.
      Course: Dessert, Snack
      Cuisine: British, Scottish
      Keyword: chocolate, cocoa nibs, cookies
      Author: Beth Cato

      Equipment

      • 9×9 pan

      Ingredients

      • 1 cup unsalted butter 2 sticks, room temperature
      • 1 teaspoon vanilla extract
      • 1/4 teaspoon salt
      • 3/4 cup confectioners’ sugar
      • 2 cups all-purpose flour
      • 3/4 cup chocolate chips
      • 2 Tablespoons cocoa nibs

      Instructions

      • Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
      • In a big bowl, beat butter, vanilla, and salt until it is smooth and creamy. Slowly beat in the confectioners’ sugar followed by the flour. Fold in the chocolate chips and cocoa nibs.
      • Dump dough into the prepared pan. Lightly flour hands and pat dough flat and smooth. Score through the dough with a floured knife to make rectangular wedges, then prick surface all over with a floured fork.
      • Bake for 30 to 33 minutes, until shortbread is set and the edges are browned. Let set in pan for 20 minutes, then use the foil to lift contents onto a rack to completely cool. Move them to a cutting board and slice into pieces along original score marks.
      • Store in a sealed container at room temperature.

      OM NOM NOM!

        Read More

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Posted by on Dec 23, 2020 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Yorkshire puddings are what many Americans also know of as popovers–light, airy, crisp sponges perfect to eat with a roast and gravy!

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        This recipe is for a small batch of puds. Since they are so airy (if they rise right), the six puddings of this recipe are perfect for two or three people.

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Cheese makes everything better, of course. I used Dubliner Irish Cheddar, as it is available at my nearest Costcos for a good price.

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Use a good quality cheddar here to really take these puddings to the next level.

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Modified from Bake from Scratch Magazine.

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        These cheesy Yorkshire puds are perfect to serve with a holiday roast and gravy! Unlike many recipes, this makes a small batch of six puddings, enough for 2 or 3 people. These are light, airy, and oh-so-cheesy. Use the best cheddar you can find–you'll be able to taste the difference.
        Course: Side Dish
        Cuisine: British
        Keyword: cheese, quick bread
        Servings: 2
        Author: Beth Cato

        Equipment

        • metal muffin pan
        • blender

        Ingredients

        • 3/4 cup milk or half & half
        • 2 large eggs room temperature
        • 3 Tablespoons unsalted butter melted, divided
        • 3/4 cup all-purpose flour
        • 1/2 teaspoon kosher salt
        • 1/4 cup quality cheddar cheese (25 grams), freshly grated
        • 1 1/2 Tablespoons fresh chives chopped, plus more for garnish

        Instructions

        • Preheat oven at 425-degrees.
        • In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
        • In a small bowl, toss together grated cheese and chives.
        • Place a 12-cup muffin pan in oven for 5 minutes to preheat.
        • Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
        • Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
        • Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

        OM NOM NOM!

          Read More

          Bready or Not Original: English Toffee

          Posted by on Nov 18, 2020 in Blog, Bready or Not, british, chocolate, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: English Toffee

          English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!

          Bready or Not Original: English Toffee

          Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.

          Bready or Not Original: English Toffee

          There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!

          Bready or Not Original: English Toffee

          And homemade is always better, right?

          Bready or Not Original: English Toffee

          Bready or Not Original: English Toffee

          This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
          Course: Dessert
          Cuisine: British
          Keyword: almond, candy, chocolate, no bake
          Author: Beth Cato

          Equipment

          • 10x15x1-inch jelly roll pan
          • candy thermometer
          • uneven spatula

          Ingredients

          • nonstick spray
          • 1 cup unsalted butter 2 sticks
          • 1 1/4 cup white sugar
          • 2 Tablespoons water
          • 1/8 teaspoon salt
          • 3/4 cups almonds slivered or sliced, divided
          • 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
          • Maldon sea salt or other fancy salt for top, optional

          Instructions

          • Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
          • In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
          • Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
          • Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
          • Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
          • Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

          *OM NOM NOM!*

            Read More

            Bready or Not Original: Golden Syrup Snack Cake

            Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | Comments Off on Bready or Not Original: Golden Syrup Snack Cake

            Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

            Bready or Not Original: Golden Syrup Snack Cake

            I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

            Bready or Not Original: Golden Syrup Snack Cake

            Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

            Bready or Not Original: Golden Syrup Snack Cake

            The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

            Bready or Not Original: Golden Syrup Snack Cake

            This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

            Bready or Not Original: Golden Syrup Snack Cake

            Recipe heavily modified and converted in measurement from a recipe found at the BBC.

             

            Bready or Not Original: Golden Syrup Snack Cake

            Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
            Course: Breakfast, Dessert, Snack
            Cuisine: British
            Keyword: cake, golden syrup
            Author: Beth Cato

            Equipment

            • 8x8 or 9x9 pan

            Ingredients

            Cake

            • 1/2 cup unsalted butter 1 cube
            • 1/2 cup turbinado or other raw sugar
            • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
            • 1 3/4 cup all-purpose flour
            • 1 large egg
            • 2 teaspoon baking powder
            • 1 teaspoon ground ginger
            • 1/4 teaspoon salt
            • 2/3 cup milk or half & half

            Glaze

            • 2 Tablespoons golden syrup

            Instructions

            • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
            • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
            • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
            • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
            • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
            • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

            OM NOM NOM!

              Read More

              Bready or Not: British Flapjacks

              Posted by on Jan 22, 2020 in Blog, Bready or Not, breakfast, british, chocolate | 2 comments

              Time for flapjacks–British-style flapjacks, which are like American granola bars! This recipe, modified from British baking goddess Mary Berry, is super-easy and delicious.

              British Flapjacks

              In advance of my big trip to the UK last June, I wanted to make numerous British, Scottish, and French goodies so I could then find the legit thing over there to see if I did it right.

              British Flapjacks

              I ended up eating a lot of different flapjacks. Not only are they common to find at bakery counters everywhere, but in grocery stores I found a lot of what Americans call energy bars are labeled as flapjacks instead.

              British Flapjacks

              This particular flapjack is more like a bakery-style flapjack: like a toffee-rich granola bar. A drizzle of chocolate, I found, added some necessary contrast and balance.

              British Flapjacks

              My husband took these to work. A Scottish-born co-worker gave one a try and actually asked, “Is this a flapjack?” I cheered and danced when I heard that. I did it! I made a recognizable flapjack!

              British Flapjacks

              I found the original version of this recipe in Mary Berry’s cookbook Baking with Mary Berry. Unlike most (or maybe all) of her other cookbooks, this one is in American measurements, though it still features loads of British goods. Click on the picture below to find it on Amazon.

              I modified another recipe from this book, too. Find my take on British-style Gingerbread here!

              Bready or Not: British Flapjacks

              What the British call flapjacks are more closely related to American granola bars. Chewy and delicious, they are perfect for breakfasts and snacks. Recipe modified from Mary Berry's recipe in Baking with Mary Berry.
              Course: Breakfast, Snack
              Cuisine: British
              Keyword: bars, chocolate, granola
              Author: Beth Cato

              Equipment

              • 8x12x1-inch pan (small jelly roll pan)

              Ingredients

              Flapjacks

              • 9 Tablespoons unsalted butter 1 stick plus 1 Tablespoon
              • 1/4 cup corn syrup
              • 1/2 cup light brown sugar packed
              • 2 1/2 cups rolled old-fashioned oats

              Chocolate Drizzle

              • 1/2 cup semisweet chocolate chips
              • 1 teaspoon shortening

              Instructions

              • Preheat oven at 350-degrees. Line pan with aluminum foil and apply grease or nonstick spray. Set aside.
              • In a large saucepan, gently heat the butter, corn syrup, and sugar until everything is melted together with the sugar dissolved. Stir in oats to completely coat.
              • Scoop everything into the prepared pan. Use an uneven spatula to spread out evenly.
              • Bake for 30 minutes.
              • Let cool for about 5 minutes. Leaving contents in pan, slice into thin rectangular bars. Let completely cool.
              • Use foil to lift contents onto cutting board. Slice again to separate.
              • In a microwave-safe bowl, heat up chocolate chips with shortening, cooking in 20 second bursts and stirring well between each time, until chocolate smoothly stirs together. Use a fork to drizzle over flapjacks.
              • Store in sealed container at room temperature.

              OM NOM NOM!

                Read More