Farming Life Centre - Recipes ::

Recipes

Here are a few recipes we have collected as part of the Peak District Food Heritage Project. We would love to carry on collecting your favourite traditional or local recipes. If you have any to share, please send to Hannah Watson at the Farming Life Centre, Blackwell Hall Farm, Blackwell, Nr. Buxton, SK17 9TQ. Thank you.

Oatcakes

Recipe as supplied by Margaret Oven for the Food Heritage Project.

3/4 lb mediem oatmeal

1/2 lb plain flour

2 oz yeast

1 teaspoon salt

a little sugar and warm water

Method

Put yeast in a bowl with a little sugar and cream it.

Add to flour, meal and salt and mix with warm water to the thickness of thick cream.

Put in a warm place and leave to rise for 20 minutes.

Cook in a frying pan with a little lard.

Keep the pan greased.

Honey Recipes

As supplied by Mark Dennison to the Food Heritage Project.

Honey and Lemon Curd

To put onto freshly baked bread of course!!

4 lemons; 4oz butter; 1lb Honey; 4 eggs.

Grate lemons and squeeze the juice. Place into a double saucepan with the butter and the honey. Beat the eggs and add to the mixture. Cook over a gentle heat. Keep stirring until it is thick and creamy. Pour into hot, sterilized jars, and cover.

It will keep for up to 1 month, but in my experience, children eat it far too quickly!

Bee Sweet Banana Bread

- Makes 1 loaf -

Ingredients

1/2	cup honey /
1/3	cup butter or margarine
1	teaspoon vanilla
2	eggs
1/2	cup all-purpose flour
3/4	cup whole wheat flour
1/2	cup quick-cooking oats
1	teaspoon baking powder
1/2	teaspoon salt
1	teaspoon ground nutmeg
1	cup mashed ripe banana
1/2	cup chopped walnuts

Directions

Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition, Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts. Spoon batter into greased and floured 9x5x3-inch loaf pan.

Bake in preheated 325°F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack.

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.

Honey Glaze For Ham or Pork

- Makes 3/4 cups -

Ingredients

3/4	cup honey
1/2	cup packed brown sugar
2	teaspoons Dijon mustard
	Dash ground cloves

Directions

Combine all ingredients; mix well. Score ham or pork the last ten minutes of cooking time. Spread honey mixture evenly over roast. Bake at 450°F 5 minutes, basting with pan drippings and bake 5 minutes longer.

Tips

Drippings may be thickened with flour or cornstarch if desired.