Recipes for jams, Recipes for cakes, Recipes for sandwich breads – Morphy Richards BM48280 User Manual
Page 14
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14
Recipes for jams
Marmalade
Juice from oranges
3 medium
Rind of oranges
2 grated
Preserving sugar
1 cup
Water 1
tbsp
Pectin if needed
2 tsp
Use setting
9 Jam
Comments
• Warm the jars before filling.
•
Use extra bake time if needed according to set
of the marmalade and the size of the oranges.
• Remove the paddle with tongs before pouring
the marmalade into the jars.
• Do not lift the lid during mixing.
• Seville oranges should be used for marmalade
but are only available in January. If using other
oranges pectin will be needed to firm up the
marmalade.
• This recipe will fill approximately 1 medium
(400g) jar.
Raspberry and apple jam
Raspberries, frozen,
measured before defrosting
2
cups
Chopped baking apples
(peeled and cored)
1
cup
Preserving sugar
1 cup
Lemon juice
3
tbsp
Use setting
9
Jam
Comments
• Warm the jars before filling.
• Use tongs to remove the paddle before pouring
the jam into prepared jars.
• Do not open lid during mixing.
Recipes for cakes
Standard cake mix
Ingredients group 1
Butter (melted)
3
⁄
4
cup
Vanilla essence
1
⁄
4
tsp
Eggs (beaten)
3
med
Lemon juice
2
tsp
Ingredients group 2
Plain flour
1
5
⁄
8
cup
Baking powder
2
tsp
Caster sugar
1
cup
Use setting
10
Cake
Method
1 Mix group 1 together in a separate bowl.
2 Sieve group 2 together in a second bowl.
3 Combine groups 1 and 2 together until mixed.
4 Pour mixture into breadpan.
Mixed fruit cake
Ingredient group 1
Butter (melted)
3
⁄
4
cup
Vanilla essence
1
⁄
4
tsp
Eggs, beaten
3
med
Lemon juice
2
tsp
Dried mixed fruit
5
⁄
8
cup
Ingredient group 2
Plain flour
1
5
⁄
8
cup
Baking powder
2
tsp
Sugar 1
cup
Ground cinnamon
1
⁄
4
tsp
Ground nutmeg
1
⁄
4
tsp
Use setting
10
Cake
Method
Follow method given for standard cake mix.
Recipes for sandwich breads
Sandwich loaf
1
1
⁄
2
Ib 2
lb
Water 260
ml
1
1
⁄
3
cup
Soft margarine or butter
1
1
⁄
2
tbsp
2
tbsp
Salt
1
⁄
2
tsp
1
tsp
Skimmed milk powder
1
1
⁄
2
tbsp
2
tbsp
Sugar
3
tbsp
3
1
⁄
2
tbsp
Strong white bread flour
3
cup
4
cup
Fast action yeast
3
⁄
4
tsp
1
tsp
Use setting
11
Sandwich
Softgrain sandwich loaf
1
1
⁄
2
lb 2
lb
Water 260
ml
1
1
⁄
3
cup
Butter (melted)
1
1
⁄
2
tbsp
2
tbsp
Salt
1
⁄
2
tsp
1
tsp
Skimmed milk powder
1
1
⁄
2
tbsp
2
tbsp
Sugar 3
tbsp
3
1
⁄
2
tbsp
Strong white softgrain bread flour
3
cup
4
cup
Fast action yeast
3
⁄
4
tsp
1
tsp
Use setting
11
Sandwich
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