748 honeycomb pokey sponge Recipes

  • Individual Non-alcoholic Trifle
    sponge flan, cubed, damson syrup and
    3 More
    sponge flan, cubed, damson syrup, handful strawberries, hulled and sliced, double cream, icing sugar, plus extra for dusting
    5 ingredients
  • Sponge Cake with Orange Curd and Strawberries
    sugar, grated lemon rind, egg yolks, egg whites and
    10 More
    sugar, grated lemon rind, egg yolks, egg whites, almond flour, matzo cake meal, potato starch, grated orange rind, fresh orange juice, sugar, potato starch, eggs, strawberries, halved
    14 ingredients
  • Fried Egg Peaches
    sponge cakes or lb cake or angel food cake slices and
    3 More
    sponge cakes or lb cake or angel food cake slices, cream or whipped topping, canned peach halves, drained, ground nutmeg
    10 min, 4 ingredients
  • Tasty Tiramisu
    sponge cakes, strong brewed coffee, cream cheese, softened and
    5 More
    sponge cakes, strong brewed coffee, cream cheese, softened, sugar, chocolate syrup, baking cocoa, ground cinnamon
    15 min, 8 ingredients
  • Peach Melba Dessert
    sponge cakes, canned peach halves in syrup and
    3 More
    sponge cakes, canned peach halves in syrup, scoops vanilla or peach ice cream, raspberry jam, warmed, chopped nuts
    5 min, 5 ingredients
  • Peanut Butter 'n Honey Cookies
    peanut butter, butter or 1/2 cup margarine and
    9 More
    peanut butter, butter or 1/2 cup margarine, light brown sugar, sugar, egg, vanilla extract, honeycomb cereal , sweetened corn & oat cereal (crushed to 1 cup), all-purpose flour, baking soda, salt, honeycomb cereal (whole pieces)
    20 min, 11 ingredients
  • Ricotta Hotcakes
    unsalted butter, softened and
    13 More
    unsalted butter, softened, sugar honeycomb, crushed with a rolling pin (you can use a crunchie bar for this), honey, ricotta, milk, eggs, separated, plain flour, baking powder, a pinch salt, butter, banana or strawberries, icing sugar for dusting
    10 min, 15 ingredients
  • Homemade Baguettes
    you will need : makes 2 large baguettes or 4-5 smaller lo... and
    30 More
    you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .
    30 min, 31 ingredients
  • Golden Syrup Candy (Like Hokey Pokey)
    sugar, baking soda, golden syrup
    25 min, 3 ingredients
  • Hokey Pokey Biscuits
    butter, sugar, milk, golden syrup, baking soda and
    1 More
    butter, sugar, milk, golden syrup, baking soda, plain flour
    20 min, 6 ingredients
  • Hokey Pokey
    sugar, golden syrup, baking soda (bicarbonate of soda)
    10 min, 3 ingredients
  • Japanese  Holiday  Cake Japanese Holiday Cake
    sponge cake, all purpose flour, sugar, milk, eggs, butter and
    3 More
    sponge cake, all purpose flour, sugar, milk, eggs, butter, heavy cream, sugar, various fruits (strawberries, peaches, cherries, and so on)
    25 min, 10 ingredients
  • Banana Mousse Cake Banana Mousse Cake
    sponge cake, caster sugar, eggs, cake emulsifier and
    18 More
    sponge cake, caster sugar, eggs, cake emulsifier, superfine flour, vanilla essence, water, corn oil or melted butter, banana mousse, a ), mashed potato, lemon (squeezed the juice out), essence, b ), gelatin powder, water, non daily whipping cream, icing sugar, non daily whipping cream, banana thinly slice
    3 hour , 22 ingredients
  • Amaretto Cream Filled Cake Amaretto Cream Filled Cake
    sponge cake, hazelnuts, amaretto, light rum and
    4 More
    sponge cake, hazelnuts, amaretto, light rum, whipping cream, powdered sugar, almonds blanched and chopped, unsweetened chocolate grated
    8 ingredients
  • Sponge Drop Cakes Sponge Drop Cakes
    eggs, separated, sugar, all-purpose flour, baking powder and
    3 More
    eggs, separated, sugar, all-purpose flour, baking powder, vanilla extract, chocolate frosting, grated chocolate (optional)
    7 ingredients
  • Sponge Cake Cookies Sponge Cake Cookies
    butter, softened, sugar, eggs, lemon extract and
    10 More
    butter, softened, sugar, eggs, lemon extract, king arthur unbleached all-purpose flour, baking powder, butter, softened, sugar, lemon extract, salt, milk, flaked coconut , optional
    40 min, 14 ingredients
  • Hokey Pokey Crab Legs Hokey Pokey Crab Legs
    snow crab legs, cooked, bottled chili sauce and
    4 More
    snow crab legs, cooked, bottled chili sauce, horseradish , to taste, fresh lemon juice, low-sodium worcestershire sauce, drops tabasco sauce
    3 hour , 6 ingredients
  • Hokey Pokey (Nigella Lawson) Hokey Pokey (Nigella Lawson)
    sugar, dark corn syrup, baking soda
    8 min, 3 ingredients




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