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Hobbit Cookbook

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Hobbit Cookbook - Page Text Content

FC: THE HOBBIT COOKBOOK | By: Kelsey Causey

1: Page 2- Seed Cake Page 4- Vanilla Cake Page 6- Green Tea Page 8- French Apple Tart Page 10- Buttermilk Biscuit Page 12- Raspberry Jam Page 14- Pork Pie Page 16- Works Cited *All of these recipes consist of the things Bilbo served to the Dwarfs in the first chapter, An Unexpected Party. The dwarf's requested some of these things and Bilbo supplied their wants.*

2: SEED CAKE | SEED CAKE 240g butter (soft) 240g caster sugar 4 large eggs (beaten) 320g self raising flour (sieved) 4-6 tbsp milk (or single cream) 2 tbsp of demerara (natural brown) sugar 30g caraway seeds 3 tbsp of brandy 1/2 tsp of ground mace 1/2 tsp of ground nutmeg

3: Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg, and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for 10 minutes. Put it into a tin lined with buttered paper, and bake it from 1–1/2 to 2 hours. This cake would be equally nice made with currants, and omitting the caraway seeds. Time.—1–1/2 to 2 hours.

4: VANILLA CAKE 2 sticks (1 cup) unsalted butter, softened 112 cups sugar 1 Tbsp baking powder 12 tsp salt 4 large eggs 1 cup milk 2 tsp vanilla extract 2 cups all-purpose flour

5: Heat oven to 350F. Coat two 8 x 2-in. round cake pans with nonstick cooking spray, line bottoms with wax paper and spray the paper. Beat butter, sugar, baking powder and salt in a large bowl with mixer on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. Reduce speed to low and beat in milk and vanilla (batter may look curdled), then beat in flour just until blended. Divide batter between prepared pans; spread evenly. Bake 30 to 35 minutes until wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes. Run small knife or spatula around edge of cakes to release. Invert cakes onto wire rack, remove wax paper and cool completely.

6: GREEN TEA 2 cinnamon sticks (3 inches) 4 individual green tea bags 1/2 teaspoon minced fresh ginger root 1/2 teaspoon grated lemon peel 4 cardamom pods, crushed 4 cups boiling water 2 tablespoons honey

7: In a large bowl, combine the first five ingredients. Add boiling water. Cover and steep for 5-6 minutes. Strain, discarding tea bags and spices. Stir honey into tea. Serve immediately.

8: FRENCH APPLE TART 1 1/4 cups all-purpose flour, plus a little more to dust your rolling area 1 1/2 sticks (3/4 cup) unsalted butter, cold and divided 1/4 tsp. kosher salt 3 Tbsps. ice water 6 large yellow apples, peeled, cored, and halved 1/4 cup sugar 1/2 cup good quality apricot jam optional: whipped cream for serving

9: Pulse together flour, 1/2 cup (1 stick) butter, and salt in a food processor using the knife blade until crumbly. While the food processor runs, gradually at water. Let the processor run until the dough begins to stick together. Press the dough into a disk, wrap in plastic wrap, and refrigerate for one hour. Remove the dough from the refrigerator and roll out on a lightly floured surface until it is about 13 inches in diameter. Draping dough over rolling pin, transfer the dough to an 11 inch tart pan with removable bottom. Fit the dough into the pan and trim excess with a knife. Prick the tart dough with a for several times Preheat oven to 375 degrees. Thinly slice apple halves, press the sliced halves to fan, and place over the dough leaving the center clear and saving one half to decorate the center. Cut some of the halves into quarters to fit in the empty spaces. Slice the final half and use the pieces to fit around the center to create a rose shape. Place a few sliced wedges in the very center. Sprinkle with sugar and dot with remaining butter. Bake for 60 to 70 minutes. While tart is baking. Heat the apricot jam in a small saucepan stirring constantly until soft and thin. Strain the jam with a fine mesh strainer. When tart is finished baking, brush jam over apples. Allow to cool before serving. Serve with whipped cream if desired.

10: BUTTERMILK BISCUIT 1/4 lb. cold butter (1 stick) 2 1/4 cup self-rising flour 1 1/4 cup buttermilk

11: Preheat oven to 450 F Place flour in a large heavy bowl. Cut butter with a sharp knife into small pieces and drop in the flour. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and the mixture resembles small peas. Cover and chill in the refrigerator for at least 15 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out on a lightly floured surface (with self-rising flour); knead 3 to 4 times adding just a little more flour as needed to keep it from being too sticky. With floured hands, pat dough into a 1 inch thick rectangle. Sprinkle the top of the dough with a little flour. fold over onto itself in 3 sections, starting with the short end. Do this 2 more times, ending with a 9" x 5" rectangle. Pat dough to about 1/2 inch thickness; cut into rounds and place side by side, on a lightly greased cookie sheet. Bake 13-15 minutes or until lightly browned. I bake for 12 minutes then turn the convection on for the last minute. Remove from oven and brush with a little melted butter

12: RASPBERRY JAM 6 pints of raspberries to yield 8 c. crushed raspberries 7 c. sugar 2 packages of Sure-Jell low sugar powdered pectin 2 c. water 12-16 cups of jam

13: Rinse raspberries. Place in a bowl and crush using a potato masher. Measure out 8 cups. In a large soup pot, measure out 7 cups of sugar, exactly. Add two packets of Sure-Jell pectin into sugar, stir until well mixed with sugar. Add 2 cups water and stir until mixed. Place sugar mixture on burner over medium-high heat. Stir constantly until mixture starts to boil. Boil and stir for 1 minute, exactly, and then remove from heat. Add crushed raspberries and stir into melted sugar mixture for 1 minute. Put into jars and let set for 24 hours then put into freezer.

14: PORK PIE 2 prepared pie crusts (you can make your own or use those convenient babies in the red box) 1 1/2 pounds ground pork 1 medium onion, finely chopped 1 tablespoon olive oil 4 medium potatoes, peeled, quartered and boiled till tender 1 heaping teaspoon of Bell's Seasoning* 1/2 teaspoon ground sage salt pepper milk for the crust

15: Peel and quarter the potatoes. Boil them in a large pot of salted water until tender. While the potatoes are cooking, heat the olive oil in a large skillet. Add the chopped onion and cook for 3 - 5 minutes or until tender. Add in the ground pork, breaking it up as it cooks. When the pork is just about done, add in the Bell Seasoning, sage, salt and pepper. I used a heaping teaspoon of the Bells Seasoning cause I really like to taste it in the meat mixture. You might want to start off with a level teaspoon and add more to taste. Drain off any liquid that has accumulated in the pan. Place the meat mixture in a large bowl. Add the half the potatoes and use a fork to break the potatoes into small pieces. You don't want them to be mashed, you still want little hunks so you can taste the potato in each bite. I only added in half the potatoes at first because you want the meat to potato ratio to be about 2 to one. More meat than potatoes. So I added in half and then just kept adding in more until it looked right. Place the mixture into a prepared pie crust, top with another crust and crimp to seal. Cut in a few vent holes and brush the top with milk. Bake at 350 for 30 - 35 minutes, or until crust is golden brown.

16: WORK CITED http://goo.gl/8b2qh8

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  • By: Kelsey C.
  • Joined: about 7 years ago
  • Published Mixbooks: 4
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  • Title: Hobbit Cookbook
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  • Published: almost 6 years ago