This is a quick and easy bread. There is no kneading or proofing (rising) time involved – just measuring and gently stirring the ingredients together. With baking time, it takes an hour and a quarter (depending how fast you are in measuring!). Even the implements are straightforward: three bowls, a whisk, a measuring spoon and a stirring spoon. Continue reading
Tag Archives: old school baking
I like something sweet with my 11 o’clock coffee at the office, but the coffee shop at the corner offers mostly cakes, or overly sweet or heavy pastries. And I couldn’t really afford to keep up a daily cake habit, not for my waistline nor for my wallet!
Luckily, there are scones. Deliciously crumbly and not too sweet, they are perfect as a mid-morning snack. I make a batch once or twice a week most weeks. Now, I know, can’t nobody be dealing with complicated recipes and mountains of washing up twice weekly in the evening after work and commuting and possibly even a stab at a social life. But the recipe I am sharing today is not called “Weekday Scones” for nothing. It takes about 45 minutes from the moment you pull out your mixing bowl until you’re done, washing-up included. Ooohhh…magic. Continue reading
Billiger Kuchen, or: what is your reputation worth to you?
I have tried out the the first recipe from my granny’s recipe collection: the “Billiger Kuchen“. It’s not the first one in the notebook, but I was intrigued, because “Billiger Kuchen” means “Cheap Cake”, and I was wondering about that. I figured it might just be a way of saying “simple cake”. After all, these are just notes, and it is a pretty simple cake of the Rührkuchen variety, as in, the ingredients are more or less just stirred together (rühren means stirring) – flour, eggs, butter, sugar, milk, baking powder, and lemon zest for flavouring.
As it turns out, the cake would probably have been considered cheap as well as easy, but I fear, so would the hostess. At least the first part…