WINNIE-THE- POOH TEATIME COOKBOOK Inspired by A.A. Milne with decorations by Ernest H. Shepard OATMEAL HONEY BREAD 2 yeast cakes 1 cup lukewarm water Add yeast to lukewarm water and stir til dissolved. 2 cups boiling water 1 cup oatmeal 1 cup butter (2 sticks) 1b/2 cup honey 1 Tablespoon cinnamon 1 Tablespoon salt In a large bowl; Mix together boiling water, oatmeal, butter, honey, cinnamon, and salt in a large bowl and let cool. 2 eggs Mix into large bowl with other batter yeast and eggs. Sift in flour one cup at a time and beat well. 6 1/2 cups flour With floured hands, knead the mixture in a bowl into a soft dough. Cover bowl with a clean clean dish towel and let dough rise in warm place until double in bulk (1 hour). Place on floured board. Knead several times . Divide in half and place in 2 greased 9 x 5 x 3-inch loaf pans. Let Rise in warm place until dough reaches the tps of the loaf pans (1/2 hour). Bake in preheated 375 degrees oven for 45 minutes. Allow to cool in pans under a towel.
WELSH RABBIT serves 4 2 Tablespoons butter 1/2 cup cream 1 Tablespoon prepared mustard 1 Tablespoon prepared horseradish 1 teaspoon ground fresh black pepper 1 cup grated cheddar cheese 8 slices sandwich bread Mix together butter, cream, mustard, horseradish, black pepper, cheddar cheese in a saucepan. Place over low heat, stirring constantly until cheese has melted. Take pan off heat. Toast the bread. Pour cheese mixture over toast. Place under grill or broiler until skin forms.
CRUMPETS Makes 12 to 18 crumpets 1 1/2 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1 ounce yeast 1 3/4 cups warm milk 2/3 cup warm water 2 eggs Sift together flour, sugar, salt in a bowl. Dissolve yeast in warm milk and add to the flour mixture. Mix in the water and eggs. Beat hard to form a smooth batter. Cover and leave in a warm place for a half hour. Beat again thoroughly and leave to stand in warm place for another half hour. Repeat this process once more. Place a greased frying pan over low heat. Place several crumpet rings or ( any metel ring you have that the size you sant your crumpets) in the pan. Spoon 2 tablespoons of batter into the ring. Leave for 6 minutes, or until underside is golden brown, then turn the rings over carefully and brown the other side. Transfer to a wire rack. Let cool, then remove the rings and repeat process until batter is used up.
ORANGE MARMALADE 3 large oranges 2 lemons 2 Tablespoons cornstarch 3 cups water 1 cup sugar Peel the oranges and lemons and slice peel into strips. Seed oranges and cut up the pulp. Save peeled lemons for another use. Mix peels and orange pulp in a small bowl and set aside. In a saucepan, dissolve cornstarch in 1 cup of the water. Add orange mixture and cook, stirring constantly, for 2 to 3 minutes. Add sugar and the rest of the water and cook over medium heat, stirring constantly, until mixture thickens. Spoon marmelade into a crock or jar and allow to cool completely before refrigerating. If stored tightly covered in the refrigerator, marmalade will keep up to 5 days. CREAM CHEESE SPREAD makes 16 small sandwiches 8 ounces soft cream cheese 3 Tablespoons Worcestershire sauce 1 Tablespoon soy sauce 2 Tablespoon garlic powder 8 slices whole-wheat bread tomato, thinly sliced (optional) cucumber, peeled and thinly sliced (optional) Mash cream cheese with a spoon. When soft and fluffy, add Worcestershire sauce, soy sauce, and garlic powder. Mix well. Spread the cream cheese mixture onto 4 slices of bread, add tomato and or cucumber, if desired, and top with 4 slices of bread. Cut into quarters.
CHOCOLATE ORANGE ZUCCHINI CAKE Favorite Recipes of the Sutton Families & Friends Ingredients: 2 1/2 cups flour (unsifted) 1 1/2 tsp. baking soda 1/2 cup cocoa 2 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 3/4 cup soft butter 2 cups sugar 3 eggs 2 tsp. vanilla 2 tsp. grated orange rind 2 cups coarsely shredded zucchini 1/2 cup milk 1 cup chopped pecans or walnuts Recipe instructions: Preheat oven to 350 degrees. Combine flour, cocoa, baking, powder, baking soda, salt, and cinnamon. Set aside. With mixer beat together the butter and sugar until they are smoothly blended. Add the eggs; one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir dry ingredients and the milk into zucchini mixture, including the nuts as a last addition. Pour into a greased & floured 10 inch tube pan or Bundt pan. Bake in oven at 350 degrees for about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Turn out on wire rack to cool thoroughly. Drizzle glaze over top. Cut into thin slices to serve. GLAZE: Mix together 2 cups powdered sugar, 3 Tbsp. milk and 1 tsp. vanilla; beat until smooth. I like to replace a tablespoon of the milk with 1 Tbsp. orange juice.
sounds and looks good
Thank you!
WINNIE-THE- POOH TEATIME COOKBOOK
Inspired by A.A. Milne with decorations by Ernest H. Shepard
OATMEAL HONEY BREAD
2 yeast cakes
1 cup lukewarm water
Add yeast to lukewarm water and stir til dissolved.
2 cups boiling water
1 cup oatmeal
1 cup butter (2 sticks)
1b/2 cup honey
1 Tablespoon cinnamon
1 Tablespoon salt
In a large bowl; Mix together boiling water, oatmeal, butter, honey, cinnamon, and salt in a large bowl and let cool.
2 eggs
Mix into large bowl with other batter yeast and eggs. Sift in flour one cup at a time and beat well.
6 1/2 cups flour
With floured hands, knead the mixture in a bowl into a soft dough. Cover bowl with a clean clean dish towel and let dough rise in warm place until double in bulk (1 hour). Place on floured board. Knead several times . Divide in half and place in 2 greased 9 x 5 x 3-inch loaf pans. Let Rise in warm place until dough reaches the tps of the loaf pans (1/2 hour). Bake in preheated 375 degrees oven for 45 minutes. Allow to cool in pans under a towel.
WELSH RABBIT serves 4
2 Tablespoons butter
1/2 cup cream
1 Tablespoon prepared mustard
1 Tablespoon prepared horseradish
1 teaspoon ground fresh black pepper
1 cup grated cheddar cheese
8 slices sandwich bread
Mix together butter, cream, mustard, horseradish, black pepper, cheddar cheese in a saucepan. Place over low heat, stirring constantly until cheese has melted. Take pan off heat.
Toast the bread. Pour cheese mixture over toast. Place under grill or broiler until skin forms.
CRUMPETS Makes 12 to 18 crumpets
1 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 ounce yeast
1 3/4 cups warm milk
2/3 cup warm water
2 eggs
Sift together flour, sugar, salt in a bowl. Dissolve yeast in warm milk and add to the flour mixture. Mix in the water and eggs. Beat hard to form a smooth batter. Cover and leave in a warm place for a half hour. Beat again thoroughly and leave to stand in warm place for another half hour. Repeat this process once more. Place a greased frying pan over low heat. Place several crumpet rings or ( any metel ring you have that the size you sant your crumpets) in the pan. Spoon 2 tablespoons of batter into the ring. Leave for 6 minutes, or until underside is golden brown, then turn the rings over carefully and brown the other side. Transfer to a wire rack. Let cool, then remove the rings and repeat process until batter is used up.
ORANGE MARMALADE
3 large oranges
2 lemons
2 Tablespoons cornstarch
3 cups water
1 cup sugar
Peel the oranges and lemons and slice peel into strips. Seed oranges and cut up the pulp. Save peeled lemons for another use. Mix peels and orange pulp in a small bowl and set aside.
In a saucepan, dissolve cornstarch in 1 cup of the water. Add orange mixture and cook, stirring constantly, for 2 to 3 minutes. Add sugar and the rest of the water and cook over medium heat, stirring constantly, until mixture thickens. Spoon marmelade into a crock or jar and allow to cool completely before refrigerating. If stored tightly covered in the refrigerator, marmalade will keep up to 5 days.
CREAM CHEESE SPREAD makes 16 small sandwiches
8 ounces soft cream cheese
3 Tablespoons Worcestershire sauce
1 Tablespoon soy sauce
2 Tablespoon garlic powder
8 slices whole-wheat bread
tomato, thinly sliced (optional)
cucumber, peeled and thinly sliced (optional)
Mash cream cheese with a spoon. When soft and fluffy, add Worcestershire sauce, soy sauce, and garlic powder. Mix well. Spread the cream cheese mixture onto 4 slices of bread, add tomato and or cucumber, if desired, and top with 4 slices of bread. Cut into quarters.
Thank You @lorita3488
CHOCOLATE ORANGE ZUCCHINI CAKE Favorite Recipes of the Sutton Families & Friends
Ingredients:
2 1/2 cups flour (unsifted)
1 1/2 tsp. baking soda
1/2 cup cocoa
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 tsp. vanilla
2 tsp. grated orange rind
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped pecans or walnuts
Recipe instructions: Preheat oven to 350 degrees. Combine flour, cocoa, baking, powder, baking soda, salt, and cinnamon. Set aside. With mixer beat together the butter and sugar until they are smoothly blended. Add the eggs; one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini. Alternately stir dry ingredients and the milk into zucchini mixture, including the nuts as a last addition. Pour into a greased & floured 10 inch tube pan or Bundt pan. Bake in oven at 350 degrees for about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Turn out on wire rack to cool thoroughly. Drizzle glaze over top. Cut into thin slices to serve. GLAZE: Mix together 2 cups powdered sugar, 3 Tbsp. milk and 1 tsp. vanilla; beat until smooth. I like to replace a tablespoon of the milk with 1 Tbsp. orange juice.
That sounds delicious!