Saturday, November 8, 2014

Clootie Dumpling Scones

Clootie Dumpling is a traditional Scottish dish served for dessert or fried up with eggs for breakfast. I love it! And, when I saw a recipe for clootie dumpling scones I knew I would love them too! And, since they take about 4 hours less to make than the dumpling itself they are a great alternative! I substituted gluten free flour blend for the all-purpose flour and no one knew the difference!

Clootie Dumpling Scones
(adapted from Scotland National Trust)

3 cups all-purpose flour (or use gluten free flour blend)
1 Tbsp. baking powder
1/3 cup sugar
2 tsp. mixed spice*
8 Tbsp. butter
1 small grated apple
1/4 cup golden raisins
1/4 cup raisins
1 Tbsp. molasses
2 eggs
1/3 cup milk

Preheat oven to 425F. Mix together flour, baking powder, sugar, and mixed spice -- I use a whisk to make sure everything is evenly incorporated. Cut in the butter and use your fingers to rub the butter into the flour until it resembles coarse crumbs. Dump in the apple and raisins and mix. Add the molasses, two beaten eggs and milk and stir until just mixed. May add another tablespoon of milk if too dry. Knead dough a few times on a floured surface to pull it all together. Pat out until about 3/4 inch thick and cut into rounds. Place on a greased baking sheet (I just use parchment paper on my baking sheet) and bake at 425 for about 15-20 minutes or until cooked through and lightly browned on top.

*This is a British staple that contains cinnamon, nutmeg, allspice and coriander -- sometimes other spices as well. It gives these scones their "clootie dumpling" flavor. However, you can substitute pumpkin pie spice if you don't have access to mixed spice.

Thursday, November 6, 2014

Roman Apple Cake

Roman Apple Cake is a cake from my childhood where "More With Less Cookbook" was a staple in our kitchen. Now I can think of no better cake to bake for any occasion when the weather turns cooler and the apples come in from the orchard. This cake is easily made gluten-free by substituting gluten free flour blend for the all-purpose flour.

Roman Apple Cake
(adapted from More With Less Cookbook) 

1 c. sugar
2 ¼ c. flour (or gluten-free flour substitute)
¼ tsp. salt
3/8 tsp. baking powder
1 ½ tsp. soda
½ tsp. cloves
1 tsp. cinnamon
2/3 c. oil
2 eggs
2/3 c. milk
1 ½ tsp. vanilla
3 c. raw apples, peeled and chopped (about 3 medium apples)

Crumb topping:

2 Tbsp. melted butter
2 tsp. cinnamon
1/3 c. brown sugar
2 tsp. flour
½ c. chopped nuts (optional)
¼ c. rolled oats

 Combine dry ingredients. Mix together oil, eggs, milk, and vanilla. Add wet ingredients to dry and mix until combined. Add chopped apples. Pour into greased and floured bundt pan or 9x13 pan or muffin tins. Mix together crumb topping and sprinkle over cake. Bake 35-40 minutes (or until done) at 350F.