Here are a few recipes that I've developed.
Kaite also has some recipes here
Warm the milk and dissolve the yeast in it. Once proofed, add the dry ingredients and mix until smooth. Cover and put in a warm place for about an hour to rise. (Do not stir mixture after rising.)
Melt a generous amount of butter in a frypan. Pour mixture into pan making 4"-5" pancakes. Fry until top starts to look dry, then flip and fry until done.
Serve with maple syrup.
This recipe makes about a dozen small pancakes (which is one serving if you're hungry and not having anything else).
Preheat oven to 400 degrees F.
Put the butter into a 9" pie pan and put in oven. Once butter has melted, take out the pan and swirl it around to coat the bottom and sides. Set aside.
Put the rest of the ingredients into a blender and blend together until smooth. Pour into pie pan, put into oven and bake for 15-20 minutes. The pancake will crinkle up and turn a medium brown.
Serves 1 hungry guy. Serve with sugar and lemon (maple syrup ain't bad either).
(If you use salted butter, you can probably leave out the pinch of salt.)
(Dulce de leche is available in the Latin food section of many mega-marts. You can also make it from condensed milk.) Spread the dulce de leche over the graham cracker crust.
Peel and slice the bananas in half lengthwise. Arrange the bananas on top of the dulce de leche.
Combine cream, instant coffee and sugar. Whip the cream until stiff. Spoon the whipped cream over the top. Sprinkle the ground coffee over the whipped cream.
Serve at room temperature or slightly chilled.
Parkin is a type of gingerbread from the North of England. It is often served on Guy Fawkes night.
Preheat oven to 310 degrees F.
Melt the butter in a saucepan over low heat. Add the syrups and the sugar. Heat gently and stir until sugar dissolves.
Put the rolled oats in a blender and blend until you get a medium oatmeal - it doesn't have to be completely uniform, some larger bits make for a nice texture. Combine the dry ingredients and make a well. Add the butter/sugar mixture and mix. Beat the egg and add. Mix well.
Put into a greased 11" x 7" baking dish and bake for about 50 minutes.
Serve with a burning effigy ;)
My Mom used to make this. It's a sticky, doughy desert that's really quick and easy.
Preheat the oven to 350F.
In a deep baking dish, mix together:
Add and mix just until a dough forms:
In a separate bowl, mix together:
Pour contents of the bowl over the dough and bake for about 50 minutes. Serve with whipped cream, vanilla ice cream, etc.
Pit and coarsely chop the olives. Set aside.
Warm water to 100-110 degF. Dissolve sugar in water. Add yeast to water and let stand until yeast proofs (rises to surface).
Stir in 1 cup of flour and salt (if any) to the yeast mixture. Add rest of flour, gradually kneading into a soft bread dough (I use a Kitchenaid with a dough hook for this).
Add olives and knead to distribute them. I do this by hand - it will seem difficult and messy at first. Use enough flour and work at it until the dough reforms into a cohesive ball.
Put the olive oil into a clean bowl, add the dough ball and coat it with the olive oil. Cover and put in a warm place to rise (I use both Saran wrap and a towel).
When doubled, turn out onto a sheet pan. Stretch and use your fingertips to press it out to (very roughly) 13" x 9" (the dough will be dimpled from your fingers and maybe 1/4" to 1/2" thick). Scrape all the olive oil over the dough and/or into the pan.
Cover and put in a warm place to rise. When roughly doubled, put in 400 degF oven and bake until done (medium to dark brown on top and hollow sounding when tapped on bottom, maybe 20 minutes).
(Note that this is a rich bread which I only make for special occasions. You could reduce the number of olives and add up to 1/2 teaspoon of salt to the dough.)