Does anyone know of any good English reciepes?!
Does anyone know of any good English reciepes that includes Lyles Golden Syrup!? i've been to the website, but I was curious if any of you guys knew of any good recipes, mainly dessert dishes!. My dad's friend is from England and he's sent me a bunch of the syrup and cookies (he lives here he ordered it online) and i wanted to make him Something in the form of an English dessert for being so nice!.Www@FoodAQ@Com
Answers:
I LOVE Lyle's Golden Syrup!. I've even used it in making baklava (instead of honey!.!.!.)
BROWN PICNIC COOKIES
3/4 c!. all-purpose flour
3/4 c!. whole wheat flour
8 tbsp!. cold butter, cut into pieces
2 tbsp!. light brown sugar
2 tbsp!. Lyle's Golden Syrup or honey
Combine flours and rub in butter until mixture resembles coarse meal!. Stir in brown sugar and syrup (or honey)!. Gather dough into a ball, then knead on lightly floured surface for 1 to 2 minutes, or until smooth!.
On lightly floured surface, roll dough 1/4 inch thick and cut into desired shapes!. Arrange 1 inch apart on ungreased baking sheet!. Bake about 20 minutes until lightly browned, 325 oven!. Cool on racks completely!. Store cookies in tightly covered container!.
PECAN TARTLETS
CREAM CHEESE PASTRY:
1 c!. unsifted all purpose flour
1/2 c!. (1 stick) unsalted butter, slightly softened
1 (3 oz!.) pkg!. cream cheese, softened
1/4 tsp!. salt
PECAN FILLING:
1 egg, slightly beaten
1/2 c!. Lyle's Golden Syrup or dark corn syrup
1/3 c!. firmly packed dark brown sugar
2 tbsp!. unsalted butter, melted
1 tsp!. vanilla
Pinch salt
1 c!. coarsely broken pecans (4 oz!.)
Chocolate Topping (opt!., recipe follows)
1!. Preheat oven to 350 degrees!.
2!. Prepare Cream Cheese Pastry!. Blend together flour, butter, cream cheese and salt in large bowl with mixer or finger tips until well blended and dough forms a ball!. Divide dough into 24 equal pieces!. Roll each piece into ball!. Press into small brioche pans or mini muffin tins!. If dough gets too soft, chill briefly!. Use floured fingers to press dough up against sides of tins!. Be careful not to let tin show since filling will stick!.
3!. Prepare Pecan Filling!. Combine egg, syrup, sugar, butter, vanilla and salt in medium size bowl; stir together until well blended!. Stir in pecans!. Spoon filling into pastry lined tins!. Filling should come almost to top of tins, but not touch any exposed area!.
4!. Bake in preheated moderate oven, 350 degrees, for 25 to 30 minutes or until filling is set but center is still soft!. Cool tartlets in tins on wire racks!. Loosen sides with tip of knife, if necessary!. Carefully unmold tartlets!.
5!. Decorate with drizzles of Chocolate Topping, if you wish!. Store in an air tight container at room temperature!.
CHOCOLATE TOPPING: Melt together 2 squares (1 ounce each) semi-sweet chocolate and 2 teaspoons flavorless oil in top of double boiler over hot, not simmering water, stirring constantly, until melted!. Use parchment paper cone or spoon to drizzle chocolate over top of tartlets!.
ANZAC BIKKIES
1 c!. rolled oats (Quaker quick oats)
1 c!. all purpose flour
1 c!. sugar
3/4 c!. coconut
1 tbsp!. golden syrup (Lyle's golden syrup)
4 oz!. butter
1 1/2 tsp!. bicarb of soda (baking soda)
2 tbsp!. boiling water
Mix oats, flour, sugar and coconut in a bowl!. Melt butter and syrup, mix bicarb soda and water together, add to syrup mixture!. Mix in to dry ingredients!. Place small balls of mixture onto greased trays!. Allow room to spread!. Oven temperature: 350 degrees for 10 to 12 minutes!.
(Australians)Www@FoodAQ@Com
BROWN PICNIC COOKIES
3/4 c!. all-purpose flour
3/4 c!. whole wheat flour
8 tbsp!. cold butter, cut into pieces
2 tbsp!. light brown sugar
2 tbsp!. Lyle's Golden Syrup or honey
Combine flours and rub in butter until mixture resembles coarse meal!. Stir in brown sugar and syrup (or honey)!. Gather dough into a ball, then knead on lightly floured surface for 1 to 2 minutes, or until smooth!.
On lightly floured surface, roll dough 1/4 inch thick and cut into desired shapes!. Arrange 1 inch apart on ungreased baking sheet!. Bake about 20 minutes until lightly browned, 325 oven!. Cool on racks completely!. Store cookies in tightly covered container!.
PECAN TARTLETS
CREAM CHEESE PASTRY:
1 c!. unsifted all purpose flour
1/2 c!. (1 stick) unsalted butter, slightly softened
1 (3 oz!.) pkg!. cream cheese, softened
1/4 tsp!. salt
PECAN FILLING:
1 egg, slightly beaten
1/2 c!. Lyle's Golden Syrup or dark corn syrup
1/3 c!. firmly packed dark brown sugar
2 tbsp!. unsalted butter, melted
1 tsp!. vanilla
Pinch salt
1 c!. coarsely broken pecans (4 oz!.)
Chocolate Topping (opt!., recipe follows)
1!. Preheat oven to 350 degrees!.
2!. Prepare Cream Cheese Pastry!. Blend together flour, butter, cream cheese and salt in large bowl with mixer or finger tips until well blended and dough forms a ball!. Divide dough into 24 equal pieces!. Roll each piece into ball!. Press into small brioche pans or mini muffin tins!. If dough gets too soft, chill briefly!. Use floured fingers to press dough up against sides of tins!. Be careful not to let tin show since filling will stick!.
3!. Prepare Pecan Filling!. Combine egg, syrup, sugar, butter, vanilla and salt in medium size bowl; stir together until well blended!. Stir in pecans!. Spoon filling into pastry lined tins!. Filling should come almost to top of tins, but not touch any exposed area!.
4!. Bake in preheated moderate oven, 350 degrees, for 25 to 30 minutes or until filling is set but center is still soft!. Cool tartlets in tins on wire racks!. Loosen sides with tip of knife, if necessary!. Carefully unmold tartlets!.
5!. Decorate with drizzles of Chocolate Topping, if you wish!. Store in an air tight container at room temperature!.
CHOCOLATE TOPPING: Melt together 2 squares (1 ounce each) semi-sweet chocolate and 2 teaspoons flavorless oil in top of double boiler over hot, not simmering water, stirring constantly, until melted!. Use parchment paper cone or spoon to drizzle chocolate over top of tartlets!.
ANZAC BIKKIES
1 c!. rolled oats (Quaker quick oats)
1 c!. all purpose flour
1 c!. sugar
3/4 c!. coconut
1 tbsp!. golden syrup (Lyle's golden syrup)
4 oz!. butter
1 1/2 tsp!. bicarb of soda (baking soda)
2 tbsp!. boiling water
Mix oats, flour, sugar and coconut in a bowl!. Melt butter and syrup, mix bicarb soda and water together, add to syrup mixture!. Mix in to dry ingredients!. Place small balls of mixture onto greased trays!. Allow room to spread!. Oven temperature: 350 degrees for 10 to 12 minutes!.
(Australians)Www@FoodAQ@Com
a quick and easy recipe is
dessert waffles
icecream
honeycomb coated chocolate
golden syrup
warm the waffles, one scoop of icecream, pour over some syrup and finish with the honeycomb coate chocolate (or cadbury crunchie mashed up) tastes really nice and is quick and easyWww@FoodAQ@Com
dessert waffles
icecream
honeycomb coated chocolate
golden syrup
warm the waffles, one scoop of icecream, pour over some syrup and finish with the honeycomb coate chocolate (or cadbury crunchie mashed up) tastes really nice and is quick and easyWww@FoodAQ@Com
Trifle cake crumbled , vanilla custard then fresh fruit ,toped with whip creamWww@FoodAQ@Com
PECAN TARTLETS
CREAM CHEESE PASTRY:
1 c!. unsifted all purpose flour
1/2 c!. (1 stick) unsalted butter, slightly softened
1 (3 oz!.) pkg!. cream cheese, softened
1/4 tsp!. salt
PECAN FILLING:
1 egg, slightly beaten
1/2 c!. Lyle's Golden Syrup or dark corn syrup
1/3 c!. firmly packed dark brown sugar
2 tbsp!. unsalted butter, melted
1 tsp!. vanilla
Pinch salt
1 c!. coarsely broken pecans (4 oz!.)
Chocolate Topping (opt!., recipe follows)
1!. Preheat oven to 350 degrees!.
2!. Prepare Cream Cheese Pastry!. Blend together flour, butter, cream cheese and salt in large bowl with mixer or finger tips until well blended and dough forms a ball!. Divide dough into 24 equal pieces!. Roll each piece into ball!. Press into small brioche pans or mini muffin tins!. If dough gets too soft, chill briefly!. Use floured fingers to press dough up against sides of tins!. Be careful not to let tin show since filling will stick!.
3!. Prepare Pecan Filling!. Combine egg, syrup, sugar, butter, vanilla and salt in medium size bowl; stir together until well blended!. Stir in pecans!. Spoon filling into pastry lined tins!. Filling should come almost to top of tins, but not touch any exposed area!.
4!. Bake in preheated moderate oven, 350 degrees, for 25 to 30 minutes or until filling is set but center is still soft!. Cool tartlets in tins on wire racks!. Loosen sides with tip of knife, if necessary!. Carefully unmold tartlets!.
5!. Decorate with drizzles of Chocolate Topping, if you wish!. Store in an air tight container at room temperature!.
CHOCOLATE TOPPING: Melt together 2 squares (1 ounce each) semi-sweet chocolate and 2 teaspoons flavorless oil in top of double boiler over hot, not simmering water, stirring constantly, until melted!. Use parchment paper cone or spoon to drizzle chocolate over top of tartlets!.
TOFFEE BARS
1/2 c!. butter
1/4 c!. sugar
1 c!. flour
Dash of salt
TOPPING:
1 (7 oz!.) condensed milk
1/2 c!. butter
1/2 c!. sugar
2 tbsp!. Lyles Golden Syrup
1 (6 oz!.) pkg!. Nestles semi-sweet bitsWww@FoodAQ@Com
CREAM CHEESE PASTRY:
1 c!. unsifted all purpose flour
1/2 c!. (1 stick) unsalted butter, slightly softened
1 (3 oz!.) pkg!. cream cheese, softened
1/4 tsp!. salt
PECAN FILLING:
1 egg, slightly beaten
1/2 c!. Lyle's Golden Syrup or dark corn syrup
1/3 c!. firmly packed dark brown sugar
2 tbsp!. unsalted butter, melted
1 tsp!. vanilla
Pinch salt
1 c!. coarsely broken pecans (4 oz!.)
Chocolate Topping (opt!., recipe follows)
1!. Preheat oven to 350 degrees!.
2!. Prepare Cream Cheese Pastry!. Blend together flour, butter, cream cheese and salt in large bowl with mixer or finger tips until well blended and dough forms a ball!. Divide dough into 24 equal pieces!. Roll each piece into ball!. Press into small brioche pans or mini muffin tins!. If dough gets too soft, chill briefly!. Use floured fingers to press dough up against sides of tins!. Be careful not to let tin show since filling will stick!.
3!. Prepare Pecan Filling!. Combine egg, syrup, sugar, butter, vanilla and salt in medium size bowl; stir together until well blended!. Stir in pecans!. Spoon filling into pastry lined tins!. Filling should come almost to top of tins, but not touch any exposed area!.
4!. Bake in preheated moderate oven, 350 degrees, for 25 to 30 minutes or until filling is set but center is still soft!. Cool tartlets in tins on wire racks!. Loosen sides with tip of knife, if necessary!. Carefully unmold tartlets!.
5!. Decorate with drizzles of Chocolate Topping, if you wish!. Store in an air tight container at room temperature!.
CHOCOLATE TOPPING: Melt together 2 squares (1 ounce each) semi-sweet chocolate and 2 teaspoons flavorless oil in top of double boiler over hot, not simmering water, stirring constantly, until melted!. Use parchment paper cone or spoon to drizzle chocolate over top of tartlets!.
TOFFEE BARS
1/2 c!. butter
1/4 c!. sugar
1 c!. flour
Dash of salt
TOPPING:
1 (7 oz!.) condensed milk
1/2 c!. butter
1/2 c!. sugar
2 tbsp!. Lyles Golden Syrup
1 (6 oz!.) pkg!. Nestles semi-sweet bitsWww@FoodAQ@Com