Recipes

Y Ddraig Goch efo pice ar y maenFavorite Welsh and Welsh-Style Recipes 

1.  Bara Brith fel Myffins  (Speckled bread as muffins)

In a small saucepan place:

1 cup milk
1/3 cup margarine or cooking oil
1/4 cup brown sugar
1/4 cup white sugar
3/4 cup cried currants
1/2 cup golden raisins

Heat until just about to boil.  (If margarine is used, it should be melted.)  Turn off heat, stir, and allow to cool to room temperature.  Currants and raisins will soften.

In large bowl  beat one egg.

Add milk, fruit, sugar, and shortening mixture and stir.

Add

2 cups flour (all whole wheat, all white, or 1 cup of each)
3/4 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon

Stir until all dry ingredients are moistened and batter is of uniform consistency.  Spoon batter into greased muffin tin.

Bake in oven preheated to 375 F for  about 20 minutes or until cake tester inserted into center comes out clean.  Makes 12 muffins.

(Recipe from Mary Williams-Norton, an adaptation of bara brith recipes.)

2.  Great Grandmother’s Gingerbread

Combine

1/2 cup sugar
1/2 cup margarine
1 egg
1 cup molasses

Add

2.5 cups sifted flour
1.5 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt

Last add 1 cup hot water and beat mixture until smooth.  The batter is soft but makes a fine cake.  Pour batter into a shallow pan (about 9 inch X 13 inch) and bake 40 to 45 minutes at 350 F. 

Cut into 15 portions and serve still slightly warm with whipped cream on top of each piece.

(Made by Carolee Schultz from a recipe ftom Olwen Morgan Welk)

3.  Welsh Cakes   ssiwstardragon (Pice ar y maen)

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Cream together: 1 cup margarine and 1 cup sugar  OLYMPUS DIGITAL CAMERA
Beat in: 3 eggs and 1.5 teaspoons vanilla
Mix in until soft dough forms:
3 cups unbleached wheat flour, 1.5 teaspoons baking powder,              
1 teaspoon cinnamon, and 1 teaspoon nutmeg
Mix in 1 cup currants.

Chill dough at least 2 hours in refrigerator.
( If dough is chilled all day or overnight it is especially easy to work)
Heat griddle (heavy cast iron, well seasoned, works well as does a non-stick electric griddle) to medium
(or about 325 F on electric griddle).
Roll dough into 1 inch diameter balls, then flatten each ball to about 1/3 inch and place on griddle. Turn when brown. (On electric griddle browning takes 7 to 8 minutes on each side.)
Remove from griddle when second side is also brown and edges are not sticky. Sprinkle with granulated sugar or cinnamon sugar while still warm.
Makes about 4 dozen cakes.

( Mary Williams-Norton adapted this recipe from one obtained from the late Olwen Morgan Welk l of Ripon, Wisconsin. Diolch yn fawr, Olwen!)

(To make a quick “pan cookie” version, add 2 to 3 Tablespoons of water to the eggs and vanilla before mixing in flour, baking powder, and spices to create a stiff batter.  Spread this batter into a 9 inch X 13 inch baking pan, sprinkle with cinnamon sugar, and bake at 375 F until a cake tester inserted in the center comes out clean (about 25 minutes).  Cut into 24 pieces when cool.  This version tastes the same as the griddle-baked one but has a very different texture.  This pan  version also lends itself to making gluten-free cakes.  Substitute 3 cups of rice flour (or brown rice flour) for the  unbleached wheat flour. ) 

 

4.  Scones by Bob Cuthbert

225 g. (8oz) self-raising flour 
1/2 t. salt
1 t baking powder
25-50 g (1-2 oz) butter
150 ml (1/4 pint) milk
Optional:   50 g currants or sultanas

Add 1-2 T caster sugar to dry ingredients
and use
1 beaten egg.

Method:  
Preheat a baking sheet in the oven.
Sift dry ingredients, then rub in the fat until  mixture resembles bread crumbs.
Make a well in the center and stir in egg and milk
Roll out lightly on a sloured board to 3/4 inch thick.
Cut into founds with 2 inn cutter.
Place on baking sheet; brush with beaten egg or milk and bake
toward the top of oven at 450 fahrenheit for 8-10 minutes until brown and risen.

Serve split and buttered (add jam).

Option suggested by Lincoln Hartford:   use buttermilk and add 1/4 t baking  soda.

 

5.  Welsh Raisin Bread

Pour 1.25 cups of  boiling water over 1 cup of raisins.  Let stand while preparing other ingredients.

Beat 1 egg  slightly and add 3/4 cup sugar.

Stir together
2.25 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Add dry ingredients alternately with raisins to egg mixture.

Add
1/2 cup chopped nuts
1 Tablespoon melted shortening
1 teaspoon vanilla

Combine well.

Turn mixture into loaf pan (1o inches X 5 inches X 3 inches)  and bake for 1 hour and 10 minutes in 350 F ,  Bake for shorter time in smaller loaf pans.  In mini loaf pans–mixture makes 6 mini loaves–bake for 30 minutes.

Cool on racks.  Slice thin to serve with margarine or orange marmalade if desired.

Made by Carolee Schultz from recipe given by  Mrs. W. T. Williams and Mrs. Myron Davies to Nora Morgan.  Also from Dorothy Kutz, Oshkosh.

 

6.  Toffee  (Losin Blwyddyn Newydd Dda / Happy New Year treat)

Combine in a saucepan
2 cups brown sugar
1.5 cups margarine or butter
3 cups golden corn syrup

Bring to a boil and stir gently while it boils for 10 minutes or until a small amount dropped into cold water hardens at once.  pour into an oiled flat pan and, when barely set, mark with a knife and loosen from the pan.  Leave until quite cold before removing from the pan and breaking into pieces.  Wrap in waxed paper and store in an airtight container.  Makes 2 pounds.  (Note:  dried fruit may be added before pouring into the pan.)