Ma's Kitchen by Phil Towers

maâ&#x20AC;&#x2122;s kitchen - 60 years of recipes -

Compiled by E!her Du"y from many and va#ed s$rces over 60 years of cooking. Each recipe quoted as from o#ginal s$rc&

contents. Sandwiches & Savouries

Salads

Fish Dishes

Quiches

Beef

Lamb

Minced Beef

Chicken

Vegetables

Desserts

Scones, Loaves, etc.

111

Biscuits

126

Slices

142

Cakes

161

Icings

181

Drinks & Jams

188

Index & Conversion Tables

197

* Indicates very easy recipe.

sandwiches & sav$#es

sandwiches & sav$#es.

Sandwich Fillings Marmite with Shredded Lettuce and Grated Carrot

Chopped Hardboiled Egg and Mayonnaise

Ham with Pineapple and Chopped Mint

Cucumber and Celery

Salad

Raisins and Walnuts

Grilled Bacon

Mustard

Tomato

Beetroot

Chicken with Cottage Cheese and Cooked Bacon

Peanut Butter with Raisins

Cream Cheese with Glazed Ginger

Hard-Boiled Egg (mashed) with Lettuce

Apple

Pineapple

Flaked Tuna

Devon and Carrot

Chutney

Cheddar Cheese with Tomato

Dates

Gherkin

Ham

Anchovy

Curry Powder

Gherkin Spread

Dates with Cottage Cheese, Walnuts

Dried Apricots (chopped) or other crystallized fruit

Tuna with Cucumber

Carrot and Mayonnaise

Cold Meats with Chutney, Pickles, Tomato Sauce, Curry Butter (2 oz Butter, Â˝ tsp Curry and Squeeze of Lemon)

Cold Meat

~2~

sandwiches & sav$#es.

Sandwich Fillings Devilled Egg Mash 2 hard-boiled eggs and add 1 tsp Worcestershire Sauce, 1 tsp chutney, pinch of curry powder, salt and pepper, 1 oz melted butter.

Savoury Egg Spread Mash 3 hard-boiled eggs with a fork while hot. Add 1 tbsp chutney, 1 dessertspoon butter, 1Â˝ tsp lemon rind. Beat until creamy and add a pinch of curry if desired.

Mock Chicken for Sandwiches 1 rasher bacon, 1 tomato, 1 rounded tsp butter, 1 white onion, herbs, 1 egg, few drops Worcestershire Sauce, 1 cup grated cheese. Chop bacon and cook in butter (or margarine). Add tomato, onion and herbs. Cook until soft, add cheese, beaten egg and sauce. Cook until it thickens. Will keep for weeks in the refrigerator.

Cheese Relish Spread 2 tomatoes, 1 onion, 2 tbsp butter (or margarine), 4 tbsp grated cheese, 1 cup fresh breadcrumbs, 1 egg. Skin and chop tomatoes, chop onion finely. Put in pan and simmer 5 minutes, add breadcrumbs and egg and stir until it boils.

Open Sandwich Butter sliced thin wholemeal bread, French bread sticks or large cracker biscuits and top with any of the following: sliced tomato, grated cheese, sliced cold meat, grilled cold sausages, salmon or tuna, lettuce, cucumber, beetroot, celery, avocado, hard-boiled eggs, pineapple rings, cottage cheese with olives or gherkins. Many combinations can be made with above ingredients.

~3~

sandwiches & sav$#es.

Savoury Snacks Cheese Melts Lightly toast and butter slices of bread or crumpets, cover with one of the following ingredients and grill or bake in moderate oven until cheese melts. Cut into fingers and serve hot. 1. Mustard and sliced ham, sliced pineapple, sliced cheese. 2. Slice tomato, sliced cheese, chopped bacon. 3. 1½ cups grated cheese, add 1 tbsp chives or grated onion, ½ cup chutney, few drops Worcestershire Sauce. 4. 250g grated cheese melted in a saucepan with 1 beaten egg and 150 ml milk and top with slice of grilled bacon. 5. Use mayonnaise instead of butter to spread, top with sliced onion, sliced cheese and chopped bacon.

Pastry Bread Cases Thin slices of fresh bread, melted butter or margarine. Cut crusts from bread, brush both sides with melted butter. Press into greased patty pans. Bake in moderately hot oven (on top shelf) for 10-20 minutes. Fill with desired filling, e.g. - ½ pint white sauce, salmon and 1 tbsp chopped gherkin - ½ finely diced ham, 1 small can asparagus cuts, 1 chopped gherkin.

White Sauce 30g butter, 30g plain flour, 1-1½ cups milk, ½ tsp salt. Melt butter, add flour, cook 1 minute. Add milk gradually until thickened to required consistency. *Variation: Add ½ cup grated tasty cheese or 1 tbsp chopped parsley.

~4~

sandwiches & sav$#es.

Toast Cinnamon 3 tbsp caster sugar, 1 tbsp cinnamon, 3 thick slices bread, butter. Put sugar and cinnamon in small jar and stir until mixed. Toast bread until golden brown, butter immediately and sprinkle sugar and cinnamon evenly over toast.

French 2 eggs, 2 tbsp milk, 4 slices wholemeal bread, knob of butter or margarine. Break eggs into shallow dish and beat with milk. Lay bread slices side by side in egg mixture. Allow to soak for few minutes, then turn bread over and soak on other side. When all the egg is absorbed, melt the butter in a pan and lift soaked bread into pan (you may need to use an egg slice). Cook gently for 2 minutes, then turn and cook other side until golden brown. Can be served with jam or honey or cover with a sprinkle of sugar and squeeze some lemon juice over the top.

Asparagus 4 slices wholemeal bread toasted and buttered, 340g can asparagus spears drained, Â˝ cup grated cheese, pepper. Arrange toast in shallow flameproof dish, Divide asparagus between toast slices and sprinkle with cheese. Place under preheated hot grill for about 4 minutes until cheese is melted and lightly browned. Sprinkle with pepper.

Toasted Sandwiches Butter one side of bread and put into sandwich toaster, butter side down. Add filling e.g. pineapple and cheese - cheese and tomato - salmon mixed with mayonnaise - ham and pineapple etc. Cover with buttered bread, with butter side upwards. Toast as directions for sandwich toaster.

~5~

salads.

Bean Salad* INGREDIENTS 1 tin 3-Beans Mix, drained 1 tbsp chopped Parsley or Mint A few cooked Green Beans 1 small chopped Onion

METHOD Mix together and add 1/2 cup French or Italian dressing.

Coleslaw INGREDIENTS 1/2 medium Cabbage, shredded 4 sticks Celery, chopped 2 Carrots, roughly grated 1 red Apple, chopped 1 or 2 shallots, chopped

METHOD Mix and add coleslaw dressing.

~7~

salads.

Mixed Bean Salad INGREDIENTS 1 can Cross Cut Beans 1 can Red Kidney Beans 1 can Broad Beans 1 White Onion, sliced into rings 1 Green Capsicum, finely chopped Dressing: ¾ cup Salad Oil ½ tsp Pepper ⅔ cup White Vinegar 1 tsp Salt ¼ tsp Garlic Salt or minced Garlic

METHOD For the salad, drain and mix bean thoroughly. For the dressing, combine ingredients and bring to boil. Cool and pour over beans. Marinate in fridge overnight or for at least 2 hours.

~8~

salads.

Green Salad INGREDIENTS Lettuce Leaves, torn into pieces Cucumber, sliced Celery, sliced Zucchini, sliced Onion, chopped Parsley, chopped

METHOD Mix together and sprinkle with French dressing. *Could add or substitute with tomatoes, mushrooms, cheese cubes, olives or sliced capsicum.

Macaroni Salad INGREDIENTS 500g Macaroni or Shell Noodles 4 Hard-Boiled Eggs 185g Ham, diced 3 Tomatoes, quartered 1 cup Italian Dressing Â˝ cup Mayonnaise

METHOD Cook and drain the macaroni. Place macaroni, eggs, ham and tomatoes in bowl and add the dressing mixed with the mayonnaise. Add salt, pepper and parsley to taste.

~9~

salads.

Mixed Salad INGREDIENTS 4 small Tomatoes, cubed 1 Green Capsicum 8 Button Mushrooms 3 Zucchinis Parsley, chopped Mint Leaves (optional) 2 tsp Lemon Juice 2 tsp Oil Âź cup French Dressing Black Pepper

METHOD Wash and slice mushrooms, place them, parsley and lemon juice in a bowl. Boil zucchinis for 1 minute and wash in cold water, drain. Add zucchinis, chopped capsicum and tomatoes to the bowl - stir. Add oil, dressing and pepper - stir gently, chill until cold and serve.

~ 10 ~

salads.

Fresh Pine Coleslaw INGREDIENTS 1 small, sweet Pineapple 1 level tbsp Sugar 1 large Cabbage, preferable Savoy 2 large Carrots, peeled and coarsely grated 1 White Onion, peeled and grated 1 large clove Garlic, peeled and crushed ¾ cup Coleslaw Dressing

METHOD Small dice the pineapple and cover with sugar - let stand till juicy. Shred cabbage finely and add carrot, onion and toss well. Add rest of the ingredients and sprinkle with parsley.

Quick Tomato Salad* INGREDIENTS 4 medium Tomatoes, sliced 1 Onion, sliced into rings 1 Zucchini, sliced ½ cup Mint ½ cup Parsley Vinegar (dilute with water if needed) Salt and Pepper

METHOD Place all ingredients in bowl, sprinkle with salt and pepper, add vinegar to taste.

~ 11 ~

salads.

Potato Salad INGREDIENTS 6 medium Potatoes 3 small Onions 310g can Whole Kernel Corn ¼ cup Chopped Parsley 1 tbsp French Dressing ¼ cup Mayonnaise

METHOD Scrub potatoes until clean and boil until tender. Peel and cut into cubes when cool. Drain corn and add to potatoes with finely chopped onions and parsley, salt and pepper. Mix with French dressing and mayonnaise.

Waldorf Salad INGREDIENTS 2 Red Apples, peeled and cored 1 Green Apple, peeled and cored Juice of ½ Lemon 2 sticks Celery ¼ cup Walnut pieces ¾ cup Mayonnaise

METHOD Cut apples into chunks and place in serving bowl. Pour lemon juice over apples. Mix in celery and walnuts. Blend in mayonnaise and mix ingredients well.

~ 12 ~

salads.

Rice Salad INGREDIENTS 2 cups cold, cooked Rice 3 or 4 Shallots ½ cup chopped Celery 1 small White Onion, grated ½ to 1 cup drained can Kernel Corn 1 dessertspoon chopped Parsley 1 level tsp Mustard 1 level tsp Curry Powder 2 tbsp French Dressing ½ cup Mayonnaise Salt and Pepper

METHOD Mix rice, shallots, celery, onion, corn and parsley and add salt and pepper if desired. Sprinkle with mustard and curry powder and mix in French dressing and mayonnaise. Refrigerate at least 2 hours before serving.

Mint Sauce* INGREDIENTS ½ cup Mint, finely chopped 1 tbsp Sugar 4 tbsp Boiling Water ½ cup Vinegar

METHOD Cover mint with sugar, add water and stir until dissolved. Cool and add vinegar.

~ 13 ~

salads.

Sombrero Salad INGREDIENTS 1 cup Carrots, cooked and diced 1 cup cooked frozen Peas 1 cup Onions, chopped 1 cup Celery, chopped ½ cup Parsley, chopped ½ cup Corn 2 tbsp Capsicum, diced 1 can Kidney Beans, drained ⅓ cup French Dressing Salt and Pepper

METHOD Mix well and chill overnight. Add the dressing before serving.

Jellied Beetroot INGREDIENTS 425g can Beetroot, drained (reserve liquid for jelly) 2 tsp Gelatin Water

METHOD Add sufficient water to reserved beetroot liquid to make 1 cup. Stir gelatin with a little hot water until dissolved. Add to beetroot liquid and pour over drained beetroot. Serve when set.

~ 14 ~

f'h.

Salmon Savoury INGREDIENTS loaf 425g can Salmon 4 hard-boiled Eggs, sliced 340g can Asparagus Cuts/Spears Grated Cheese mornay sauce 1 small Onion, finely chopped 15g Butter or Margarine 1 tbsp Plain Flour Âž cup Milk Âź tsp Salt Small Bay Leaf

METHOD Place salmon, eggs and asparagus in layers in a loaf tin or casserole dish. Cover with Mornay sauce and top with cheese. To make the Mornay sauce, melt the butter then add the onion and lightly fry until golden. Remove from heat and add flour while stirring. Return to heat and cook for one minute. Remove from heat and gradually add milk, stirring all the time. Add bay leaf and salt. Return to heat and stir until thickened. Remove bay leaf before adding to dish.

~ 16 ~

f'h.

Salmon Mousse INGREDIENTS 2 tbsp Gelatin 1 Chicken Cube 1 cup Hot Water (not boiling) 425g can Salmon Âź cup Mayonnaise 2 tbsp Parsley, finely chopped 1 tbsp Lemon Juice 1 small Onion, finely chopped 1 cup Sour Cream Pinch of Pepper

METHOD Place gelatin, chicken cube and hot water into large mixing bowl and beat or use food processor and blend at high speed for 30 seconds. Add salmon, mayonnaise, parsley, lemon juice, onion and pepper. Then add sour cream and serve.

~ 17 ~

f'h.

Salmon Patties* INGREDIENTS 425g can Salmon 1 cup Mashed Potatoes 1 tbsp Onion, grated 1 tbsp Parsley, chopped 1 tsp Lemon Juice Plain Flour Egg, beaten Breadcrumbs Salt and Pepper

METHOD Combine all ingredients in a bowl. Shape the mixture into patties in the flour, then dip in beaten egg, roll in breadcrumbs then fry. Serves 4.

~ 18 ~

f'h.

Crunchy Tuna Pie INGREDIENTS 1 ½ cups crushed Cheese Jatz or similar Biscuits 3 oz. Margarine 7 oz. tin Tuna 1 Onion, finely chopped ¼ cup Celery, chopped 6 oz. Carnation Milk 2 tbsp Mustard 2 Eggs, lightly beaten Salt and Pepper

METHOD Mix crushed biscuits with melted margarine and press into 8” pie plate – reserving 2 tablespoons of biscuits. Bake in moderate oven for 10 minutes. Combine all ingredients and pour into pie crust. Sprinkle with remaining crumbs. Bake in moderate oven for 30 minutes. Delicious hot or cold.

~ 19 ~

f'h.

Tuna with Cashews INGREDIENTS 1 large can Tuna 1 ¼ cups Milk and Tuna liquid 2 tbsp Butter ¾ cup Celery Small Onion or Chives, chopped 2 tbsp Flour ½ cup Cashew Nuts 1 cup grated Cheese 1 cup cooked Rice Large Tomato, sliced

METHOD Drain tuna – use the liquid from the can to add to the milk to make 1 ¼ cups. Melt butter, sauté onion and celery. Remove from heat, add flour, then add liquid and stir till boils and thickens. Add tuna and cashews. Put half the cheese on base of a greased casserole dish, then add rice and finally tuna. Cover with tomato slices and the rest of the cheese. Bake in moderate oven for 30 minutes or until the cheese has browned on the top.

~ 20 ~

f'h.

Tuna & Pineapple* INGREDIENTS 1 large can Tuna 1 tsp Butter 1 cup Milk 2 tsp Curry Powder 2 tsp Cornflour 1 tbsp Chutney 1 small tin Pineapple Pieces Salt and Pepper

METHOD Warm milk in saucepan, then thicken with cornflour. Combine all other ingredients and add. Cook further 8 minutes.

Sweet & Sour Tuna* INGREDIENTS 1 large can Tuna 1 Âź cup Rice 1 jar Sweet and Sour Vegetables

METHOD Bring 6 cups of water to boil. Add rice slowly. Cook until tender. Strain. Combine tuna and sweet & sour vegetables in saucepan. Add rice - heat and serve.

~ 21 ~

f'h.

Tuna Curry INGREDIENTS 2 tbsp Cooking Oil 1 cup Water and 1 Chicken Cube 1 chopped Apple 1 dessertspoon Chutney 1 chopped Onion 1 sliced ripe Banana 1 rounded tbsp Flour 1 chopped Tomato 1 teaspoon or dessertspoon Curry Powder 1 large can Tuna Salt

METHOD Saute apple and onion in oil. Stir in flour and curry powder and cook 1 minute. Add water and chicken stock, chutney, banana, tomato and cook a few minutes. Add tuna and heat through. Serve with boiled rice.

~ 22 ~

f'h.

Tuna & Egg Pie INGREDIENTS 6 oz. Shortcrust Pastry 1 large tin Tuna Â˝ pint prepared White Sauce 1 teaspoon Anchovy Essence Salt and Pepper Grated Cheese 2 hard-boiled Eggs Parsley

METHOD Line pie plate with pastry, prick base and bake for 10 min or until baked through. Cool slightly. Flake tuna, mix into white sauce with anchovy essence, season to taste. Mix well. Fill pastry with filling. Sprinkle with grated cheese, return to oven for 15 to 20 min. or until heated through and cheese is golden brown. Remove from oven and cover with slices of hard-boiled eggs and sprinkle with parsley.

~ 23 ~

quich&

Egg Pastry Shells for Quiches INGREDIENTS ⅔ cup Margarine 3 cups Plain Flour ½ tsp Salt 5 tbsp Cold Water 1 Egg, beaten ½ tsp Vinegar

METHOD Rub margarine into flour and salt until mixture resembles coarse meal. Combine water, egg and vinegar. Add to flour mixture a tablespoon at a time, tossing with a fork until mixture forms a ball. Divide into 3. Wrap and chill (or freeze until needed). Roll to fit 23 cm (9 inch) pie plate. Prick bottom and sides. Bake in moderately hot oven (220º C) 10 to 12 minutes. Makes 3 shells which can be frozen.

~ 25 ~

quich&

Entertainer’s Quiche INGREDIENTS Pastry 1 ½ cups Plain Flour Squeeze of Lemon Juice Pinch of Salt ⅓ cup Butter ½ tsp Baking Powder 3+ tbsp Water

Filling 2 cups Grated Cheese 2 Bacon rashers, chopped finely and fried 6 sliced sauteed mushroom Shallots 1 can Crab meat 4 Eggs 1 cup Cream 1 cup Milk Pepper

METHOD Line greased tin or tins with pastry. Line pastry with cheese, bacon and chosen ingredients then pour over mixture of eggs, cream, milk and pepper. Be careful not to overfill each pie shell. Cook for 10 minutes at (220º C) then at 180º C for 30 minutes.

~ 26 ~

quich&

Quiche Lorraine Cordon Bleu INGREDIENTS Filling 1 Egg ¼ pint (150 ml)Cream or Milk 1 Egg Yolk 1 rounded tbsp Cheese Salt and Pepper 15g Butter 2 – 3 rashers of streaky Bacon (diced) 1 small onion (thinly sliced)

METHOD Line quiche ring tin with pastry. Beat egg and extra egg yolk in bowl and add cheese, seasoning, cream or milk. Melt butter in a small pan and add the bacon and onion and cook until golden. Turn contents of pan into egg mix, combine well and turn into pastry case. Bake for about 25-30 minutes in 160º C degree oven. Serve hot or cold.

~ 27 ~

quich&

Salmon Cheese Quiche INGREDIENTS Filling 1 small can Salmon (drained) 1 small can Mushrooms 2 Eggs, beaten Âź pint Milk 1 cup grated Cheese Salt and Pepper Chopped Parsley

METHOD Line a 20cm flan or quiche dish with pastry. Bake at 200Âş C for 15 minutes. Place salmon and mushrooms in pastry case and pour over beaten eggs and milk to which salt and pepper, parsley and most of the cheese has been added. Sprinkle with remainder of cheese and bake for 20-30 minutes until set. Serve hot. Serves 4.

~ 28 ~

beef.

African Beef Stew INGREDIENTS 700g Steak cubed 2 Onions 2 Carrots 45g Margarine 2 level tbsp Tomato Puree 1 Bay Leaf Pinch of Ginger Shake of Cayenne Pepper 1 tbsp Lemon Juice 1-2 Cloves 1 ¾ cups Stock (2 beef stock cubes) 30g Peanut Butter 30g Flour ⅔ tbsp Water

METHOD Brown steak and vegetables in margarine. Stir in tomato puree, bay leaf, spices, lemon juice and stock. Put in casserole and cook in middle of oven for 2½ hours. Add peanut butter and flour blended with water to thicken. As a variation, use diced chicken instead beef and add a little honey.

~ 30 ~

beef.

Barb’s Easy Beef Dish* INGREDIENTS 1 kg Round Steak (cubed) Can of Tomatoes Onions cut into rings Small Potatoes (canned or fresh) Can of Beans Baby Carrots (canned or fresh)

METHOD Combine and cook in casserole for 1½ - 2 hours or until tender.

Beef & Rice Swiss Style INGREDIENTS 125g Bacon chopped 1 Onion 500g Blade Steak, cubed 3 cups Beef Stock Salt and Pepper 1 cup Rice 1 tbsp chopped Parsley

METHOD Fry bacon and onion in saucepan. Add meat. Fry until browned. Add 1 cup of stock, salt and pepper. Simmer until cooked (about 1 hour). Add remaining 2 cups stock. Bring to boil, add rice and simmer a further 15-20 minutes. Add parsley.

~ 31 ~

beef.

Beef Strips INGREDIENTS 500g Round or Topside Steak 1 tbsp Plain Flour 1 tsp Curry Powder 3 tbsp Oil 1 Onion sliced 1 small clove Garlic, crushed 1 tbsp Soy Sauce 1 tbsp Tomato Sauce ¾ cup Tinned Pineapple Pieces (drained) ¼ cup Juice from Pineapple ½ cup Beef Stock 1 tbsp Cornflour ½ cup Walnut Pieces

METHOD Partially freeze steak and finely slice to thin strips or buy beef already cut into strips. Mix flour and curry powder in bowl. Add beef strips and toss well. Heat 2 tablespoons of the oil in frying pan and stir-fry beef quickly until browned. Remove and keep warm. Add remaining ingredients except cornflour and walnut pieces. Bring to boil. Add cornflour (mixed to a paste with a little cold water). Return beef strips to pan with walnuts. Stir well and simmer 2 minutes. Do not boil.

~ 32 ~

beef.

Beef Strips in Tomato Cream Sauce INGREDIENTS 1 kg Round Steak ¼ cup Flour 1 tbsp Butter 1 medium Onion, chopped 1 can Tomato Soup (or tomatoes) 250g Mushrooms, sliced, sauteed 1 cup Sour Cream or Evaporated Milk 1 tsp Salt Pinch Pepper 1 tbsp Oil ½ Capsicum, diced 1 Stock Cube & ¾ cup Water 1 tbsp Worcestershire Sauce

METHOD Cut beef into thin strips. Dredge in flour, season with salt and pepper then sauté in half oil and butter in frying pan. Place in large saucepan. Add rest of oil and butter in frying pan and cook onions and capsicum for a few minutes. Add to beef together with mushrooms, tomato soup, stock and Worcestershire sauce. Simmer 1 hour. Remove from heat, stir in sour cream or evaporated milk. Place over low heat, stirring until mixture is hot but do not allow (cream) to boil. Serves 6.

~ 33 ~

beef.

Beef & Vegetable Stew INGREDIENTS 2 tbsp Plain Flour Salt and Pepper 600g Chuck Steak 60g Margarine 8 small Pickled Onions 1Â˝ cups Beef Stock 4 Carrots 3 sticks Celery 125g Mushrooms

METHOD Place flour, salt and pepper into mixing bowl. Cut meat and coat with flour. Melt margarine and fry onions and meat. Stir in stock, boil and cook until thickened. Add veggies. Cook 2 hours.

~ 34 ~

beef.

Brown Stew INGREDIENTS 2 kg thickly cut Blade or other Stewing Steak 1 cup Plain Flour 2 level tsp Mustard 2 cups chopped Onion 2 cups chopped Carrots 2 cups chopped Granny Smith Apples 3 Tomatoes 2 cups Pineapple Juice 4 level tbsp Chutney 4 level tbsp Brown Sugar

METHOD Roll steak in flour, mustard, salt and pepper. In large heavy pan, brown steak in hot oil, turning frequently. Put steak, onions, carrots, tomato and apples in large saucepan, stir well, when simmering add chutney, brown sugar and pineapple juice. Stir well. Cook slowly, about 2-2Â˝ hours. Serves 20.

~ 35 ~

beef.

Chinese Steak INGREDIENTS 500g Grilling Steak or Beef Strips 1 Capsicum 1 packet Mushroom Soup 1 tbsp Soy Sauce 2 tbsp Oil 2 sticks Celery 2 large Onions 2 Âź cups Water

METHOD Cut steak into small strips. Cut vegetables into large pieces, Chinese style. Heat oil. Add capsicum, celery and onions. Fry 1 minute, then remove from pan. place steak into pan and brown evenly. Blend soy sauce with water and add to pan. Return vegetables to pan and simmer gently for about 10 minutes. Serve with rice.

~ 36 ~

beef.

Honey Beef and Beans INGREDIENTS 3 tbsp Oil 4 level tbsp Flour, seasoned with Salt and Pepper 4 level tbsp Honey 2 tbsp Soy Sauce 2 level tbsp Butter/Margarine 2 Onions 1kg Topside Strips Â˝ cup Vinegar 1 cup Tomato Sauce 2 cans Lima Beans or 3-Bean Mix 4 level tbsp Parsley, finely chopped 2 cups Beef Stock 1 tbsp Green Ginger, chopped

METHOD Heat oil and butter. Fry onions lightly. Remove from pan. Add extra butter if needed. Toss meat in flour and fry 10 minutes until brown. Add stock, honey, soy sauce, vinegar and tomato sauce. Simmer gently until meat is tender. 10 minutes before serving, fold in beans and ginger. Can be cooked in oven as a casserole - approx. 1Â˝ to 2 hours.

~ 37 ~

beef.

Pineapple Beef Curry INGREDIENTS 1 Onion 1 Carrot 1 Apple 1 tbsp Butter Minced Steak 3 tbsp Flour 2 cups Water 1Â˝ dessertspoons Curry Powder (or to taste) 2 Beef Cubes â&#x2026;&#x201C; cup Sultanas 450g Pineapple Pieces (drained) Juice of Lemon Salt and Pepper

METHOD Chop onion, grate carrot, peel, core and chop apple. Melt butter, add onion, carrot, apple and meat. Stir until meat is browned and separated. Pour off surplus fat, stir in flour and curry powder. Cook for 1 minute and add warm water containing stock. Stir, add sultanas, pineapple and lemon juice. Cook for 1 hour. Serve with rice.

~ 38 ~

beef.

Spanish Steak INGREDIENTS 750g Round Steak Âź cup Plain Flour 3 tbsp Margarine 1 Onion 1 level tsp Sugar 1 can Peeled Tomatoes 1 Beef Stock cube 1 cup Water 1 level tsp Vegemite 1 large green Capsicum 2 tsp Cornflour Salt and Pepper to taste

METHOD Cut into strips. Toss in bag with flour seasoned with salt and pepper to coat meat. Heat margarine, add onion and brown. Drain liquid from tomatoes. Add to onion with sugar, stock and Vegemite. Replace meat. Simmer over low heat until cooked. Add capsicum, tomatoes and blended cornflour to thicken. Serve with rice.

~ 39 ~

beef.

Steak or Chops in Spicy Sauce INGREDIENTS 500g Stewing Steak or Chops 2 tbsp Flour 1 tsp Dry Mustard (or ¼ tsp of Mustard, Ginger, Curry, Mixed Spice) 1 Carrot 1 Onion 2 tsp Worcestershire Sauce 1 tbsp Vinegar 1¼ cups Water 1 tsp Sugar 1 tsp Salt 4 tsp Tomato Sauce

METHOD Mix flour and mustard. Coat steak or chops in it and place in casserole with lid. Cover meat with carrot and onion. Combine remaining ingredients and pour over meat. Cover and cook in a moderate oven (200º C) for 1½ - 2 hours. *Variations: Add 2 tbsp of Plum Jam and 1 tbsp of Lemon Juice OR add ½ cup Sultanas.

~ 40 ~

beef.

Swiss Steak INGREDIENTS 1 kg Chuck (stewing) Steak 1 Red Capsicum 1 cup Tomato Juice 1 tbsp Cornflour 1 Tomato 1 packet French Onion Soup 250g Mushrooms 1 tbsp Worcestershire Sauce Salt and Pepper

METHOD Cut meat into cubes. Put in greased casserole dish with lid. Sprinkle with soup mix. Top with sliced, peeled tomato, sliced capsicum and sliced mushrooms. Combine cornflour, tomato juice, salt, pepper and Worcestershire sauce. Pour over vegetables. Cover in moderate oven for approximately 2 hours or until meat is tender.

~ 41 ~

beef.

Topside Casserole* INGREDIENTS 750g Topside Steak 15g Butter ½ packet Maggi Tomato Soup 1 cup Water ½ tsp Chili Sauce (optional) 2 Onions quartered 1 Green Capsicum, diced 125g Mushrooms, sliced

METHOD Saute meat in butter until browned. Whisk tomato soup and water. Bring to boil and then add to meat. Simmer for 50 minutes (or casserole 1½ hours). Add onions, capsicum and mushrooms and simmer (or casserole) for 20 minutes more.

~ 42 ~

lamb.

Cheese Topped Chops* INGREDIENTS 4 Lamb Chops Salt and Pepper Cheese Topping: 30g Butter 30g Plain Flour 150ml Milk Small Egg, beaten Small Onion Â˝ cup Grated Cheddar Cheese 90g Parmesan Cheese Salt and Pepper

METHOD Pan grill chops for 3 minutes each side. Place in casserole dish (lightly greased) in a single layer. Mix topping ingredients all together. Top each chop, covering it entirely. Cook in moderate oven for 30 minutes. Top with parsley.

~ 44 ~

lamb.

Lamb & Apricots INGREDIENTS 8 Chump Chops 2 tbsp Flour 1 tbsp Oil 1 Onion, chopped 1 Green Capsicum, chopped 1 can Apricot Halves, undrained 2 tbsp Soy Sauce Salt and Pepper

METHOD Coat chops with flour and brown in oil. Remove chops and slightly brown onions and capsicum. Add undrained apricot halves and soy sauce. Stir until boiling. Add chops, cover and simmer about 45 minutes or until meat is tender.

~ 45 ~

lamb.

Lamb Chops INGREDIENTS 1 kg Chops Flour seasoned with Salt and Pepper 2 large Onions 250g Prunes, stoned 2-3 Cooking Apples Brown Sugar 1½ cups Chicken Stock 2 medium Potatoes

METHOD Coat chops in flour. Alternate layers of chops, onions, prunes and apples in casserole dish, sprinkling brown sugar on apples and prunes. Add stock and top with layers of sliced potatoes. Bake in moderate oven for 1 - 1½ hours. * Variations: Omit prunes and: 1) substitute with 4 tomatoes and a little rosemary; 2) substitute with ½ cup chopped celery, 1 cup corn and ½ cup tomato puree, or; 3) add 125g bacon.

~ 46 ~

lamb.

Lamb Chop Hot Pot INGREDIENTS 4 Neck Chops (fat removed) 1 Onion 1 Carrot (other veggies can be used, e.g. Celery, sliced) 1 tbsp Margarine 2 medium Potatoes, thinly sliced 1 Tomato, skinned and sliced (optional) Salt and Pepper Pinch Mixed Herbs Bay Leaf 1 cup Beef Stock

METHOD Melt margarine and fry onion until clear. Place in casserole dish. Fry chops either side until browned. Place in casserole dish and cover with carrot (and other veggies if used). Add other ingredients. Cook in moderate oven for 1Â˝ hours. Serve with green vegetables.

~ 47 ~

lamb.

Lamb & Pineapple* INGREDIENTS 6 Chump Chops 1 tbsp Flour 3 rashers Bacon 6 slices Pineapple 1 cup Pineapple Juice (or syrup from can) Salt and Pepper

METHOD Toss chops in flour. Fry bacon then brown chops. Place in casserole dish. Put a slice of pineapple and slice of bacon on each. Cover with pineapple juice. Bake for 45 minutes or until cooked.

Short Loin Chops* INGREDIENTS 4 Chops 1 clove Garlic, crushed Lemon Juice

METHOD Fry each side required number of chops. After final turn, sprinkle with garlic and squeeze with lemon juice. Fry with lid on until required taste.

~ 48 ~

minc&

Beef Gumbo* INGREDIENTS 15g Margarine 1 Onion 500g Minced Beef 1 tbsp Sweet Pickle 1 can (approx. 500g) Thick Beef and Vegetable Soup

METHOD Melt margarine. Fry onions for 3 minutes. Add mince beef. Cook 5-8 minutes stirring constantly until colour changes. Stir in pickle and soup. Heat through, stirring occasionally , then simmer for 15 minutes. Serve with rice and glazed carrots.

French Onion Meatloaf* INGREDIENTS 1kg Minced Beef 1 packet French Onion Soup ⅔ cup Tomato Sauce ⅓ cup Water 2 Eggs, lightly beaten 1½ cup Fresh Breadcrumbs

METHOD Combine all ingredients. Place in greased loaf tin. Bake in moderate oven for 1 hour or until cooked.

~ 50 ~

minc&

Delicious Meatloaf INGREDIENTS 2 slices Wholemeal Bread, crusts removed ½ cup Water, Stock, Soup or Red Wine 500g High-Grade Minced Beef 2 tbsp chopped Onion 1 tsp chopped Parsley 1 Egg 30g Butter or Margarine ½ cup Tomato Sauce Dried Basil or Mixed Herbs Salt and Pepper

METHOD Put bread in an ovenproof baking dish. Pour water, stock, soup or wine over and allow to soak for 5 minutes. Add meat, onion, parsley, egg, salt and pepper to dish and mix all ingredients well together with your hands, crumbling soaked bread well. Form mixture into loaf shape in the centre of the dish. Dot top with butter. Place in a moderate oven for 45 minutes. Remove from oven and pour tomato sauce over top and sprinkle with herbs. Return to oven and cook for another 30 minutes. If not using tomato sauce, cook loaf as is for 1¼ hours.

~ 51 ~

minc&

Meatballs INGREDIENTS Â˝ kg Minced Beef Â˝ cup Soft Breadcrumbs 2 tbsp Fruit Chutney 1 Granny Smith Apple, peeled and grated Few drops Worcestershire Sauce Salt Parsley, finely chopped Egg, beaten Dry breadcrumbs

METHOD Roll beef, soft breadcrumbs, chutney, apple, Worcestershire sauce, salt and parsley into small balls. Dip in beaten egg and roll in breadcrumbs. Fry in oil or margarine at relatively high heat to brown each side (approximately 5 minutes each side). When brown, turn to low heat for 10-15 minutes. Makes approximately 54 - cook about 18 in 3 batches.

~ 52~

minc&

Meatloaf* INGREDIENTS 1kg Lean Minced Beef 1 cup Seasoned Stuffing Mix (packet) 1 cup Tomato Puree 1 Egg 2 tbsp Tomato Sauce Salt and Pepper

METHOD Add stuffing mix, tomato puree, egg, salt and pepper to minced beef. Stir until smooth. With hands, shape into a loaf and place in a greased baking dish. Bake for 1 hour in moderate oven. Carefully tip away fat. Spread tomato sauce on loaf and bake 30 minutes more. Can be served hot or cold.

~ 53 ~

minc&

Minced Beef Casserole INGREDIENTS 2 Bacon Rashers, chopped 1 Onion, finely chopped 750g Minced Beef 1 can Tomato Soup 185g Noodles 1 Green Capsicum Â˝ cup Grated Cheese 375g can Corn Kernels

METHOD Fry bacon and onion. Add minced beef and brown. Add soup. Cook noodles separately. Drain corn. Fill casserole with layers of meat, noodles, corn and capsicum, ending with meat. Cover and bake for 45 minutes then sprinkle with grated cheese and bake (uncovered) for a further 15 minutes.

~ 54 ~

minc&

Savoury Mince INGREDIENTS 500g Minced Beef 1 small Onion 1 tbsp Tomato Paste Âž cup Water, Soup or Stock Parsley 1 Carrot, chopped 1 stalk Celery, chopped Â˝ cup Frozen Peas Bay Leaf Salt and Pepper

~ 55 ~

minc&

Sue’s Spaghetti Bolognaise INGREDIENTS 1 tbsp Oil (preferably Olive) 1 Onion, chopped ½ Capsicum, chopped Granulated Garlic 500g Minced Beef 1 can Peeled Tomatoes 1 small can Mushrooms in Butter Sauce Sprinkle Dried Oregano Sprinkle Dried Basil 140g Leggo Tomato Paste Water

METHOD Heat oil in large frying pan. Place onion, capsicum and garlic in oil. Fry until soft. Add meat and stir frequently until brown. Pour off excess oil. Add remaining ingredients. Add about 1½ cups of water, or until meat is covered. Simmer for 1 hour, stirring occasionally. Serve with spaghetti and parmesan cheese.

~ 56 ~

chicken.

Chicken & Almonds INGREDIENTS 1 Steamed Chicken, broken into pieces 4 oz Blanched Almonds 1 Onion ½ cup Sliced Celery ½ cup Sliced Capsicum 2 tbsp Soy Sauce 1 can Mushrooms 1 small can Pineapple Pieces 1 can Cream of Chicken Soup

METHOD Cook onion, capsicum, celery in pan with oil until tender. Add all other ingredients except almonds. Heat through then pour into casserole dish and sprinkle almonds on top. Serve with boiled rice.

~ 58 ~

chicken.

Chicken Dijon INGREDIENTS 2 pieces Chicken, skin removed Salt and Pepper 2 level tbsp Mustard Â˝ carton (100g) Yoghurt 4 tbsp Grated Cheese

METHOD Season chicken with salt and pepper. Combine mustard and yoghurt. Spread each piece of chicken with mixture and place in a shallow dish. Sprinkle with cheese. Cover with foil, bake in hot oven for 30 minutes. Remove foil and increase temperature for 15 minutes until browned.

Chicken Casserole* INGREDIENTS 1 Chicken, cut into pieces 1 Onion, chopped 220g can Mushrooms 1 can Tomato Soup 1 cup Cream

METHOD Combine all ingredients except cream and cook until tender. Add cream and reheat but do not boil. Serve with noodles and peas.

~ 59 ~

chicken.

Chicken & Apricots INGREDIENTS 1 Chicken, cut into pieces 2 medium Onions 60g Butter 1 tbsp Cornflour 425g can Apricot Nectar 125g Dried Apricots Â˝ Green Capsicum Â˝ cup Sour Cream Salt and Pepper

METHOD Brown chicken in butter. Remove from pan. Fry onions. Blend cornflour with nectar, add to pan and stir until mixture boils and thickens. Add dried apricots and chicken. Cover and simmer for 15-20 minutes or until chicken is tender. Stir occasionally. Add capsicum, cook 5 minutes. Stir in cream. Reheat gently and serve. If sauce is too thick, add water or chicken stock. *To freeze: do not add capsicum or cream.

~ 60 ~

chicken.

Cold Curried Chicken INGREDIENTS 1 kg cooked Chicken, cut into bite-sized pieces 1 small Onion 1 tbsp Oil 1 level tbsp Curry Powder 1 cube Chicken Stock 110 ml boiling Water 1 tsp Tomato Paste/Puree Â˝ large Lemon 2 tbsp Fruit Chutney 235 ml Mayonnaise 3 tbsp Cream

METHOD Gently fry onion for 5 minutes. Stir in curry powder. Cook 3 minutes. Dissolve chicken cube in boiling water and add to pan with tomato puree. Squeeze lemon juice and add to pan with chutney. Simmer 5 minutes. Strain and cool. When cooled, add mayonnaise and cream. Mix with chicken.

~ 61 ~

chicken.

Chicken Dish INGREDIENTS 1 Chicken 1 cup Chicken Stock (saved from cooking chicken) 1 level tbsp Cornflour 425g Cream of Chicken Soup 60g Margarine 1 large White Onion 1Â˝ cups Celery Bacon

METHOD Steam chicken. Remove meat from bones. Heat margarine and fry onion, bacon and celery until soft. add soup and cornflour blended with the chicken stock. Add chicken and reheat over low heat.

Chicken Drumsticks INGREDIENTS Chicken Drumsticks Carnation Milk Seasoning 2 tbsp Fine Breadcrumbs 2 tbsp Flour Little Butter of Margarine

METHOD Pour Carnation milk over drumsticks. Roll in seasoned flour and dried breadcrumbs. Arrange in wellgreased casserole dish. Bake at 200C (170C in fan forced oven) for 30 minutes. Remove from oven and brush drumsticks with butter or margarine. Return to oven for 5 minutes.

~ 62 ~

chicken.

Chicken & Rice SoufflĂŠ INGREDIENTS 1 small Roasted Chicken 110g Ham 2-3 cups cooked Brown or White Rice 1 tin Cream of Chicken or Celery Soup 1 cup cooked Peas and Carrots 1 Onion, diced 1 small Red Capsicum 1 stick Celery 2 Eggs Butter, Grated Cheese and Breadcrumbs for topping

METHOD Butter/grease a casserole dish. Cover bottom of dish with rice. Slice ham and chicken into bite-sized pieces and place both on rice. Fry onion, capsicum and celery and add to soup then add egg yolks. Beat egg whites and fold into mixture then pour over meat. Top with cheese and breadcrumbs and knobs of butter. Bake in moderate oven until browned on top, about 30 minutes. *A substitute for the eggs is a carton of sour cream.

~ 63 ~

chicken.

Chicken Wings INGREDIENTS 10 Chicken Wings 2 tbsp Honey 2 tbsp Tomato Sauce 2 tbsp Lemon Juice â&#x2026;&#x201C; cup Soy Sauce Âź tsp Ginger, finely grated

METHOD Mix lemon juice, soy sauce and ginger in large dish. Add chicken wings and coat with mixture. Cover and leave in fridge for about 5 hours. Drain wings and add honey and tomato sauce to remaining mixture. Grill wings for 5 minutes then brush them thickly with honey mixture. Grill for 5 minutes more, then turn over and brush with honey mix. Grill for another 10 minutes and serve.

~ 64 ~

chicken.

Grilled Chicken INGREDIENTS 4 Chicken Breast fillets 1 tbsp chopped Parsley ½ tsp Chicken Stock Powder ¼ tsp Curry Powder 1 cup Orange Juice 2 tsp grated Orange Rind ½ tsp Dry Mustard ½ tsp Ground Nutmeg Salt and Pepper

METHOD Place orange juice and rind with mustard, curry, nutmeg and parsley in dish, add chicken stock and stir well. Salt and pepper chicken breasts and add to mixture and coat well with juice, rind, mustard and nutmeg. Cover and put in fridge for 2 to 3 hours, turning chicken 2 or 3 times. Take out chicken pieces and place under grill. Grill slowly, turn often so they do not burn. Grill about 30 minutes and brush with remaining mixture as it cooks.

~ 65 ~

chicken.

Chicken Pieces* INGREDIENTS Chicken Pieces 1 packet Brown or French Onion Soup 1 can Apricot Nectar

METHOD Mix chicken pieces with other ingredients in casserole, cover and cook in oven at 180C (150C in fan forced oven) for 1½ hours.

Chicken Pieces II* INGREDIENTS Chicken Pieces 1 tsp Ground Ginger Small can Orange Juice 1 Chicken Stock Cube 60g Flour 60 ml Oil 1 cup Water

METHOD Roll pieces in flour and ginger. Fry in oil until brown on all sides. Put in casserole dish with remaining ingredients. Cover and bake in moderate oven for 1½ hours.

~ 66 ~

chicken.

Lemon Chicken INGREDIENTS 4 pieces Chicken Salt and Pepper Butter, Margarine or Oil Lemon Sauce: 1 tbsp Tomato Sauce 2 tsp Vegetable Oil (or margarine) 3 tsp Sugar 2 tsp Soy Sauce 3 tsp Lemon (or vinegar)

METHOD Smear chicken with butter, margarine or oil, sprinkle well with salt and pepper and grill slowly until golden brown (about 10 minutes). Turn and butter and season other side and continue grilling another 10-15 minutes (if the pieces are breast, the grilling will take much less time). If you wish, you can bake the chicken and bake small potatoes at the same time, which will take 30-45 minutes. While chicken is cooking, place lemon sauce ingredients in a small saucepan. Mix well and heat until warm. Place cooked chicken on a serving plate and pour sauce over the pieces. Serves 2.

~ 67 ~

ve(tables.

Asparagus & Cheese Bake INGREDIENTS 2 tbsp Butter 1 tbsp Plain Flour 1½ cups Milk ½ tsp Salt 4 hard-boiled Eggs, sliced ¼ tsp Pepper ¼ tsp Dry Mustard 1 cup Cheddar Cheese, grated ½ cup canned Asparagus (drained)

METHOD Melt the butter in a saucepan and add flour and cook a few minutes. Stir in the milk gradually and bring to the boil. Add seasoning and ¾ of grated cheese. Stir well until cheese melts. In buttered casserole dish arrange asparagus, eggs and sauce in layers, repeating until all the ingredients are used. Top with remainder of cheese and bake in moderate oven for 20 minutes or until heated through and top is golden brown.

~ 69 ~

ve(tables.

Baked Cream Potatoes INGREDIENTS 1kg Potatoes 1 cup Mayonnaise ½ cup Sour Cream ¼ cup Milk 2 Eggs 2 tsp Mustard Salt and Pepper 2 tbsp chopped Parsley 5 tbsp grated Cheddar Cheese ¼ cup grated Parmesan Cheese

METHOD Peel and chop potatoes, cook and drain well. Mash until smooth, mix with mayonnaise, sour cream, milk, lightly beaten eggs, mustard and parsley. Season with salt and pepper. Press mixture through sieve (or put through blender and whiz). Spoon into greased oven dish, sprinkle with combined cheeses and bake in moderate oven for 20-30 minutes or until golden on top.

~ 70 ~

ve(tables.

Cauliflower Casserole INGREDIENTS ½ medium Cauliflower 30g Butter 1 Onion 430g can Cream of Mushroom Soup 2 tbsp Mayonnaise ½ tsp Mustard ½ cup Milk ¼ cup White Wine Salt and Pepper 4 Shallots 1 cup Fresh Breadcrumbs

METHOD Separate cauliflower. Cook until firm in salted water. Drain, melt butter in saucepan, add onion and sauté until tender. Add undiluted soup, mayonnaise and mustard, stir until combined. Add milk, wine, salt and pepper, stir over medium heat until sauce boils. Add chopped shallots, reduce heat, simmer 2 minutes. Place cauliflower in casserole dish and pour sauce over it. Sprinkle breadcrumbs on top. Bake uncovered in moderate oven for 15-20 minutes.

~ 71 ~

ve(tables.

Potato Cheese Bake INGREDIENTS 3 large potatoes 4 small Onions 1 tbsp Flour Â˝ tsp Salt and pinch Pepper Âź cup cubed Cheese 1 small tin Evaporated Milk 3 slices Bacon (optional)

METHOD Slice potatoes and onions. Sprinkle potatoes with flour, salt and pepper, spread a layer of onions on top repeat then add another layer of potatoes and onion with cheese on top. Pour on evaporated milk. Top with chopped bacon and bake in moderate oven for 1 hour. Cover after 30 minutes or when bacon is crisp.

~ 72 ~

ve(tables.

Vegetable Casserole INGREDIENTS 250g Spinach 2 sliced Carrots 1 large sliced Zucchini 1 large Onion 200g Cauliflower Florets 200g shredded Cabbage Sauce: 30g Butter 30g Flour 150ml Skim Milk 200g grated Edam Cheese 1-2 tsp Curry Powder 150ml liquid from boiling Vegetables Topping: 30g fresh Breadcrumbs Small quantity Cheese

METHOD Place green leaves of spinach only into a saucepan, cover and cook for about 10 minutes. In a large pan, bring carrots, zucchini, onion, cauliflower and cabbage to the boil. Reserve 150ml of the liquid. Place veggies in large casserole dish, arranging spinach on top. To make the sauce, melt the butter, stir in flour and cook for 1 minute. Gradually add stock and skim milk. Simmer for 2 minutes, stirring continuously. Stir in 他 of the grated cheese. Stir in curry powder to taste. Pour over the veggies. Combine remaining cheese and breadcrumbs and sprinkle on top of veggies. Bake for about 30 minutes. Serve hot.

~ 73 ~

desse)s.

Apple Coconut Squares INGREDIENTS 125g Margarine Â˝ tsp grated Lemon Rind 1 cup Sugar 2 Eggs 1Â˝ cups Plain Flour Salt 2 cups sweetened Apple Pulp 1 cup Coconut

METHOD Cream margarine, lemon rind and half the sugar. Add one egg. Work in flour and salt. Press into base. Cover with apple pulp. Beat other egg and the other half of the sugar and blend in coconut. Spread over apple. Bake in moderate oven for 20-30 minutes. Serve with cream, custard or ice cream.

~ 75 ~

desse)s.

Apple Crumble INGREDIENTS 1 large can Pie Apples (or freshly-cooked) 1Â˝ cups Self-Raising Flour 125g Butter 1Â˝ cups Brown Sugar 6 tbsp Nestle Malted Milk Powder 1 tsp Cinnamon Coconut Rolled Oats

METHOD Place apples in pie plate. Rub butter into remaining ingredients and crumble over apples. Bake in moderate over for 30-35 minutes.

~ 76 ~

desse)s.

Apple Snow INGREDIENTS 2 tsp Gelatin Âź cup Hot Water 1 tbsp Lemon Juice 2 cups Stewed Apple 1 tbsp Sugar 1 Egg White Salt

METHOD Dissolve gelatin in hot water, add lemon juice and sugar. Stir into apple pulp. Chill to thicken slightly. Beat egg white with salt until stiff. Beat into apple mixture and beat until thick and foaming. Return to fridge.

~ 77 ~

desse)s.

Apricot Swansdown INGREDIENTS 3 tsp Gelatin Âź cup Hot Water Small can Apricots 2 Eggs, separated 1 tsp Lemon Juice Â˝ cup Sugar Shredded or Desiccated Coconut

METHOD Dissolve gelatin in hot water and add apricot syrup. Put apricots through coarse sieve or slice, mix with syrup. Beat egg yolks with half of the sugar, add to apricot mixture, then add lemon juice. Chill. Beat egg whites until stiff with remaining sugar. Fold through thickening apricot mixture. Add coconut or decorate top.

~ 78 ~

desse)s.

Apple Tart INGREDIENTS Pie Crust: 1 cup sifted Flour 1 tsp Baking Powder ½ tsp Salt 2 tbsp Sugar ½ cup Butter 1 tbsp Vinegar Filling: 3 cups Grated Apple 1 cup Sugar 2 tbsp Flour ½ tsp Cinnamon Icing Sugar

METHOD Combine flour, salt and sugar lightly with a fork, cut in the butter and blend with fork until mixture looks like shortbread dough. Stir in vinegar with fork. Spread dough thickly on bottom of a spring-form pan and then spread thinly about 2cm up the sides. Combine all the filling for the tart (except icing sugar) and spread evenly over dough. Bake 1 hour, remove from oven and cool. Remove from pan, sift icing sugar over tart and serve with cream.

~ 79 ~

desse)s.

Baked Apples* INGREDIENTS 4 Green Apples ½ cup finely chopped Dates 1 tbsp chopped Walnuts 1 tbsp grated Lemon Rind ½ cup Water ½ cup Brown Sugar 30g Butter ¼ tsp Ground Cinnamon ¼ tsp Ground Nutmeg

METHOD Cut core out of apples, peel the top ¼ of the apple. Mix the dates, walnuts and lemon rind and press into hole made by removal of core. Put apples in loaf tin. Combine water, brown sugar, butter, cinnamon and nutmeg in a small saucepan and bring to boil. Pour over the apples. Bake in moderate oven for 1¼ hour, basting with the liquid several times. Serve with ice-cream of whipped cream.

~ 80 ~

desse)s.

Baked Custard INGREDIENTS 1 Egg, beaten 1 tbsp Sugar 1 cup Milk Drops of Vanilla

METHOD Mix all ingredients, top with nutmeg and place in ovenproof dish. Place dish in larger dish containing Â˝cm of water. Cook in moderate oven until set. *Variations: Bread and Butter Pudding - As above but place small squares of white bread, buttered, at base and pour custard mixture on top. Add a few sultanas and top with nutmeg. Rice Pudding - As baked custard mixture but add 2 or 3 tablespoons of cooked rice. Top with nutmeg.

~ 81 ~

desse)s.

Baked Raisin Roll INGREDIENTS 1Â˝ cups Self-Raising Flour 1 tsp Butter 1 Green Apple Pinch of Salt Milk Raisins Âž cup Sugar 1 cup warm Water 2 tsp Butter

METHOD Sift flour and salt, rub in butter and make a soft dough with milk. Roll out and spread with sliced apple and thick layer of raisins. Roll up. Place in ovenproof dish. Dissolve sugar and butter in water and pour over roll. Bake in moderate oven for 1 hour, basting at intervals. *Banana can be used instead of apple.

~ 82 ~

desse)s.

Banana Delicious* INGREDIENTS 4 medium Bananas 2 Eggs 1 cup Coconut 1 tbsp Lemon Juice 2 tbsp Caster Sugar 2 tbsp Apricot Jam

METHOD Peel bananas and slice into ovenproof dish - sprinkle with lemon juice. Put eggs and sugar in a bowl and beat well. Add coconut and apricot jam and mix well. Pour mixture over the bananas and bake for 25 minutes. Serve with cream or ice-cream.

~ 83 ~

desse)s.

Blancmange INGREDIENTS 300ml Milk 2 dessertspoons Sugar Bay or Peach Leaf 2 level tablespoons Cornflour 3 drops Essence Lemon Rind

METHOD Blend cornflour with some of the milk. Put remainder of the milk on to boil with sugar and bay/peach leaf. When nearly boiling, lift out leaf and stir in blended cornflour. Stir well and cook for 3 minutes after it comes to boil. Add essence, lemon rind and pour into a wet mould to set.

~ 84 ~

desse)s.

Canned Fruit Jelly* INGREDIENTS 2 tsp Gelatin 75ml Hot Water Small tin Canned Fruit (peaches, apricots, pears, etc.) 1 tbsp Lemon Juice 2 tbsp Sugar

METHOD Add gelatin to hot water, stir until dissolved. Add sugar and lemon juice and stir until dissolved. Add fruit then set in fridge. *Variations: Canned Fruity Whip -- Leave until jelly thickening. Then whip until thick and foamy. Canned Fruit Sponge - Leave until jelly thickening. Beat until thick and foamy and add then beaten white of 1 egg. Canned Fruit Bavarian - Leave until jelly thickening. Fold through Â˝ cup cream whipped until stiff.

~ 85 ~

desse)s.

Carrington Mould INGREDIENTS Gelatin Small Can Fruit (e.g. Peaches, Apricots, Pears), drained Sugar 1 tbsp Lemon Juice ½ cup Milk Vanilla Hot Water Cochineal

METHOD 1st Layer - Dissolve 3 level tbsp (1 envelope) gelatin in ¾ cup hot water, add 3 dessertspoons sugar, lemon juice and strained juice. Arrange slices of fruit on dish and cover with some liquid. Set. 2nd Layer - Dissolve 1½ tsp gelatin in ¼ cup hot water, cool and add to milk, then add 1 dessertspoon sugar and few drops vanilla. Pour onto first layer and set. 3rd Layer - Take leftover liquid from first layer. Colour red with cochineal. When cold pour onto milk layer. Set.

~ 86 ~

desse)s.

Caramel Filling (for small pie) INGREDIENTS 1 tbsp Butter 1 cup Brown Sugar 1tbsp Plain Flour Pinch of Salt 1 cup Milk 2 Egg Yolks, beaten Drops of Vanilla

METHOD Put sugar, butter, flour in saucepan on low heat, stir until melted. Add milk and egg yolks. Add vanilla and salt. Cook slowly and stir until thickened. Cool slightly and pour into cooked pie shell.

Cheese Cake: Basic Crumb Crust METHOD This is made by rolling sweet biscuits such as â&#x20AC;&#x2DC;Niceâ&#x20AC;&#x2122; into crumbs with rolling pin and adding melted butter. To this can be added cinnamon, nutmeg and ginger as desired. Press into base of tin. 18 cm tin: 170g sweet biscuits and 85g butter 20 cm tin: 230g sweet biscuits and 115g butter 23 cm tin: 280g sweet biscuits and 140g butter

~ 87 ~

desse)s.

Apricot Cheese Cake INGREDIENTS Crust: 23 cm tin (see p.87) Filling: Âź cup Sweetened Condensed Milk 230ml Cream 2 tbsp Lemon Juice 230g Cream Cheese Topping: 1 cup Apricot Jam 2 tbsp Water 2 tbsp Sugar 1 tsp Gelatin

METHOD Refrigerate crust while preparing filling. Sieve cream cheese, add condensed milk and lemon juice. Beat until smooth. Fold in whipped cream. Pour into prepared crumb crust. Refrigerate while preparing topping. Soften gelatin in 1 tbsp water. Combine jam, sugar, and remaining water. Stir over heat until sugar dissolves, bring to boil. Boil without stirring for 2 minutes. Remove from heat, strain, add softened gelatin, stir until dissolved. Cool slightly, spoon over cream cheese filling. Refrigerate.

~ 88 ~

desse)s.

Pineapple Cheese Cake INGREDIENTS Crust: 20cm tin (see p.87) Filling: ¼ cup Lemon Juice 220g Cream Cheese 2 Eggs, separated 3 tbsp Water ⅔ tbsp grated Lemon Rind 1 cup Sugar 1 tbsp Gelatin 280ml Cream Topping: ¼ cup Lemon Juice ½ packet Lemon Jelly 1 tbsp White Wine 1 dessertspoon grated Lemon Rind ½ cup Hot Water ¾ cup canned Crushed Pineapple

METHOD Beat cream cheese and sugar until smooth, add lemon rind and juice, beat to combine; add egg yolks and beat for 2 minutes. Soften gelatin in the water, dissolve over hot water, cool slightly, beat into cheese mixture. Whip cream; beat egg whites until soft peaks form. Fold cream into cheese mixture very carefully, then fold in egg whites. Spoon carefully into prepared case. Refrigerate until firm. Dissolve jelly in hot water, add juice and rind of lemon and wine. Stir in undrained pineapple. Refrigerate until point of settling. Spoon carefully over cheesecake. Refrigerate for several hours.

~ 89 ~

desse)s.

Chocolate Cheese Cake INGREDIENTS Crust: 140g (5 oz) Plain Chocolate Biscuits ¼ tsp Cinnamon 60g (2 oz) Butter Filling: 140g (5 oz) Dark Chocolate ¾ cup Sugar 1 Dessertspoon Cocoa 1 cup Sour Cream 450g (1 lb) Cream Cheese 2 Eggs 1 tsp Vanilla 120ml (¼ pint) Cream, whipped Topping: Grated Chocolate Cherries

METHOD Crush the biscuits. Mix with cinnamon and melted butter and press on bottom of 20cm (8 inch) springform tin. Melt the chocolate in top of double pan. Cream the cheese and sugar until smooth and fluffy. Add eggs separately, beating well each time. Add cocoa and vanilla and sour cream and beat well. Pour into crumb crust and bake in slow oven for 1½ hours. It may appear moist in the centre, but will set as it cools. Turn off heat and cool in oven with door slightly open. Decorate with cream, cherries and chocolate.

~ 90 ~

desse)s.

Chocolate Blancmange INGREDIENTS 2 tbsp Cornflour 600 ml Milk 1 tbsp Cocoa Pinch of Salt Sugar and Vanilla to taste

METHOD Mix cornflour and cocoa together, then mix to a smooth paste with a small quantity of milk. Heat remainder of milk with salt and sugar added, then stir in cornflour, slowly. Bring slowly to the boil, stirring all the time. Boil gently for 10 minutes keeping it well stirred all the time. Add vanilla to taste. Pour into wet mould and leave until set.

~ 91 ~

desse)s.

Delicious Lemon Pudding INGREDIENTS 2 tbsp Butter 4 level tbsp Self-Raising Flour 1 cup Milk 他 cup Sugar 2 Eggs, separated 1 Lemon

METHOD Cream butter and sugar. Add sifted flour and grated rind and juice of lemon. Beat egg yolks with milk and add slowly. Beat egg whites until stiff and fold into mixture. Put in greased pie dish. Bake in moderate oven for 30 minutes.

~ 92 ~

desse)s.

Lemon Meringue Pie Filling INGREDIENTS 2 level tbsp Plain Flour 2 level tbsp Cornflour 1 cup Sugar 1 cup Boiling Water 1 tbsp Butter 2 Egg Yolks 2 Egg Whites Â˝ cup Lemon Juice Grated Lemon Rind

METHOD Make flour and cornflour paste with lemon juice. Add sugar, egg yolks, grated rind. Pour on boiling water slowly and stir. Heat until thickened. Add butter. Pour into pie shell. When cool, beat egg whites with extra sugar and top lemon filling to form meringue. Place under griller to brown.

~ 93 ~

desse)s.

Lemon Pudding* INGREDIENTS 1 cup Sugar 1 Lemon 2 tbsp Arrowroot (or Cornflour) Yolks of 2 Eggs, well beaten 1 dessertspoons Butter 600ml Boiling Water

METHOD Blend arrowroot with a little cold water. Add egg yolks, sugar, lemon juice and grated rind. Add boiling water. Heat and stir until thickened. Mix butter well through and pour into buttered pie dish. When cold, cover egg whites stiffly beaten with a little sugar and brown top in oven.

Lemon Sago INGREDIENTS 140g Sago 3 tbsp Sugar 3 Lemons 850ml Water 2 tbsp Golden Syrup

METHOD Put a lemon rind in water, boil half an hour, then add sago, golden syrup and juice of the lemons. Boil until clear and put in moulds.

~ 94 ~

desse)s.

Passionfruit Mallow Pie INGREDIENTS Pastry: 55g Self-Raising Flour 30g Custard Powder 2 tbsp Sugar 2 tbsp Milk or Water 55g Plain Flour Pinch Salt 55g Butter or Margarine Filling: 55g Butter Pulp of 2 or 3 Passionfruit ¼ cup Lemon Juice 1 Egg ½ cup Sugar 1⅓ tbsp Cornflour

METHOD For the pastry, sift dry ingredients, then rub in butter. Mix to firm dough with milk or water. Roll out and place in a pie dish. Prick base. Bake in hot oven for 15-20 minutes. Cool. For the filling, place sugar, butter, water and cornflour (blended with lemon juice) in a saucepan. Stir until it boils. Add passionfruit and simmer for 3 minutes/ Remove from stove and add beaten egg yolk. Cool slightly and pour into pastry case. Beat egg white stiffly with extra sugar. Brown in oven.

~ 95 ~

desse)s.

Foolproof Pavolva INGREDIENTS 2 Egg Whites Pinch of Salt 1Â˝ cups Castor Sugar 1 tsp White Vinegar 1 tsp Cornflour Â˝ tsp Vanilla 4 tbsp Boiling Water

METHOD Place all ingredients in a glass bowl and beat with a electric beater on highest speed until stiff peaks form (15-20 minutes). Pipe or pile onto greased foil covered tray. Bake in centre of moderately hot oven (190C) for 10 minutes. Pavlova will rise at this point. Reduced heat to 140 degrees and bake for a further 35 to 45 minutes. Turn off and allow pavlova to cool in oven. This will result in the pavlova being crisp on the outside and soft inside. * For fan force oven, temperatures 30 degrees less.

~ 96 ~

desse)s.

Peach Butterworth INGREDIENTS 3 rounded tbsp Brown Sugar 1 heaped tbsp Plain Flour 1 Egg Yolk 1 tbsp Margarine 2 cups Milk 1 small tin Peaches

METHOD Melt margarine and brown sugar. Then add flour and stir well. Slowly add milk and egg yolk. When thickened, pour over peaches on base of pie dish. Beat egg white with sugar until stiff, place on top of mixture and brown.

~ 97 ~

desse)s.

Peach Honey Roll INGREDIENTS 2 cups Self-Raising Flour ½ level tsp Salt 85g Margarine Milk to mix 1 small tin Peaches ¼ cup Brown Sugar Syrup: ½ Peach Syrup and ½ cup Water ½ cup Honey Lemon Juice

METHOD Sift flour and salt, rub in margarine, add milk. Roll out to about ½ cm thick. Spread with drained chopped peaches, sprinkle with brown sugar. Roll up and cut into sections. Bring combined syrup ingredient to boil. Pour over roll. Bake in moderate oven, basting now and then.

~ 98 ~

desse)s.

Peach Kuchen INGREDIENTS 1 packet Buttercake Mix ½ cup toasted coconut 110g Margarine 750g tin Sliced Peaches, drained ¼ cup Sugar ½ tsp Cinnamon 1 cup Sour Cream 1 Egg

METHOD Combine cake mix and toasted coconut in a bowl, then rub in softened margarine until the mixture resembles coarse breadcrumbs. Press into base and up sides of a 20cm by 30cm slab tin. Cook in moderate oven for 10-15 minutes. Arrange peach slices on semi-cooked pastry, sprinkle with sugar and cinnamon. Blend sour cream and beaten egg and pour over peaches. Cook in moderate oven for 10-15 minutes until topping is set.

~ 99 ~

desse)s.

Pineapple Custard Marshmallow INGREDIENTS 850g tin Crushed Pineapple 2 Eggs, separated 1 tbsp Caster Sugar 1 tsp Vanilla Essence 3 tsp Cornflour 1 cup Milk 3 tsp Gelatin 1 tbsp extra Caster Sugar

METHOD Drain pineapple, reserve Âź cup syrup, spoon pineapple over base of serving dish. Combine eg yolks, sugar, vanilla essence, cornflour and milk in a pan. Whisk over heat until slightly thickened, pour over pineapple. Sprinkle gelatin over reserved syrup in bowl. Stand bowl in small pan of simmering water. Stir until gelatin is dissolved; cool slightly. Beat egg whites in a small bowl with electric beater until firm peaks form, gradually add extra sugar; beat until dissolved. Gradually beat in gelatin mixture, beat until well combined. Spread over custard layer in dish, refrigerate several hours or until firm. Sprinkle with toasted flaked almonds, if desired.

~ 100 ~

desse)s.

Prune Dessert INGREDIENTS 1½ cups Self-Raising Flour 60g Margarine ½ cup Milk Pinch of Salt 60g Butter Grated Lemon Rind Cinnamon 1 cup Water ½ cup Sugar Prunes, cooked and stoned

METHOD Mix flour, salt, margarine and milk into a dough. Roll out to ¼ inch thick. Cover with cooked, stoned prunes, lemon rind, cinnamon and roll up. Place in oven dish. Boil water (or juice from prune cooking), sugar and butter. Pour over roll. Cook ½ hour in moderate oven. Baste often.

~ 101 ~

desse)s.

Rhubarb Cobbler INGREDIENTS Rhubarb Sugar 1 piece Root Ginger (optional) 1 tbsp Plain Flour Water Topping: 200 ml Self-Raising Flour Â˝ cup Brown Sugar Â˝ cup Rolled Oats 150 ml Milk Pinch of Salt 85g Margarine Lemon Rind, finely grated

METHOD Cook the rhubarb with sugar and ginger (if desired). Thicken with flour in a little water. Rub margarine into flour, salt, brown sugar and rolled oats, lemon rind and then enough milk to make scone-like dough. Spread over rhubarb. Cook in moderate oven until the topping is crisp and browned.

~ 102 ~

desse)s.

Spanish Cream (aka Angelâ&#x20AC;&#x2122;s Food) INGREDIENTS 3 tsp Gelatin 3 tbsp Hot Water 2 Eggs, lightly beaten 3 tbsp Sugar Âź tsp Salt 400ml Milk 1 tsp Vanilla

METHOD Add sugar and salt to milk. Heat slowly until nearly boiling. Pour over lightly beaten egg yolks and return to heat. Continue stirring until mixture thickens and breaks into curd. Remove from stove. Dissolve gelatin in hot water and add carefully to mixture. Add essence. Beat egg whites stiffly and fold through mixture. Set in refrigerator.

~ 103 ~

desse)s.

Steamed Apple Sponge INGREDIENTS Cooking Apples 30g Butter 1 Egg 1 small cup Self-Raising Flour 60g Sugar Little Milk

METHOD Stew apples in saucepan. Rub butter into flour, add well-beaten egg with sugar. Add to milk to make a thick batter. Pour over apples, put the lid on and cook for about 20 minutes.

Steamed Custard INGREDIENTS 1 Egg 2 drops Vanilla 1 level dessertspoon Sugar 300ml Milk

METHOD Beat ingredients together. Put in ovenproof basin. Stand in saucepan with about 2 inches water and steam until set.

~ 104 ~

desse)s.

Steamed Date Pudding INGREDIENTS ½ cup Sugar 1 cup Flour 1 cup Dates 1½ tbsp Butter 1 cup Milk 1 tsp Spice 1 tsp Baking Soda

METHOD Mix all dry ingredients except baking soda. Boil the milk and add the butter, then add the soda mixed in a little cold milk once the butter is melted. Steam for about 2 hours.

Trifle (Chantilly)* INGREDIENTS Light, rich Cake Custard Whipped Cream Stewed or Canned Fruit Raspberry Jam or Sherry

METHOD Scoop out centre of cake (or cake cooked in a ring pan). Fill hollow with fruit, custard, raspberry jam/ sherry and pile up with whipped cream.

~ 105 ~

desse)s.

Steamed Jam Pudding INGREDIENTS ½ cup Strawberry Jam 60g Butter ½ cup Caster Sugar 1 Egg 1½ cups Plain Flour 1 tsp Baking Powder ½ cup Milk

METHOD Grease a 4-cup pudding bowl and spread jam in the base. Beat butter, sugar and egg until smooth and creamy. Sift flour and baking powder and add to mixture. Add milk and mix well. Spread carefully on top of jam. Cover bowl with foil, pressing edges to seal. Place pan in boiling water 5 cm deep. Put lid on pan, Turn heat to low and simmer 1¼ hours. Keep refilling water. When cooked, run knife around the edge of the pudding and tip onto a serving plate.

~ 106 ~

desse)s.

Tapioca Cream INGREDIENTS 2Â˝ tbsp Tapioca 1 cup Water 400ml Milk 2 Eggs 2 level tbsp Sugar Vanilla Essence

METHOD Soak tapioca on cold water overnight. Drain. Place in double saucepan with milk and sugar, cook about 1 hour, or until soft, stirring occasionally. Add beaten egg yolk gradually, and stir a few minutes longer. Beat egg whites stiffly and pour the hot custard on to them gradually, beating all the time. Add essence. When cool, place in glass dish and sprinkle with nutmeg.

Trifle (Delicious)* INGREDIENTS Stewed or Canned Fruit 110g Preserved Ginger, cut in pieces Whipped Cream Sponge Fingers, moistened with Fruit Juice 600ml Custard

METHOD Place layer of drained fruit in bottom of glass dish and cover with sponge fingers. Sprinkle over with preserved ginger, and over all ingredients pour custard and decorate with whipped cream.

~ 107 ~

desse)s.

Upside-Down Cake INGREDIENTS 125g Butter ¾ cup Caster Sugar 1 Egg 2 cups Plain Flour 2 tsp Baking Powder ¾ cup Milk 1 large Banana, mashed 75g Butter, melted ½ cup Brown Sugar 1 cup well-drained Crushed Pineapple Cream to serve

METHOD Beat butter, sugar, egg until smooth. Sift in flour and baking powder and mix. Add milk and mashed banana. Spread melted butter on base of 20cm square tin. Carefully spread crushed pineapple over butter and pour batter evenly over pineapple and bake in moderate oven (180C). When cooked, tip out on plate and serve warm with cream.

~ 108 ~

desse)s.

‘No Fuss’ Christmas Pudding INGREDIENTS 250g Sultanas 125g Currents 250g Raisins 60g Mixed Peel 125g Glace Cherries 1 Cooking Apple 125g Almonds 2 tbsp Brandy or Sherry 1 cup firmly packed Brown Sugar 1 tsp Vanilla 1 tsp finely grated Lemon Rind 1 tsp Ground Cloves 4 Eggs 1 cup Self-Raising Flour 1¼ cup soft White Breadcrumbs (grate when bread slightly frozen) 250g Butter or Margarine

METHOD Put sultanas, currents, raisins, mixed peel, glace cherries, apple and almonds chopped in a bowl. Sprinkle with spirits and leave 2 hours or overnight, if possible. Cream butter and sugar, add vanilla, lemon rind and spices. Beat eggs, add to mixture and beat well. Add fruit mixture, then sifted flour and breadcrumbs. Turn into heatproof basin which has a round of greaseproof paper at base. Fill a little above ¾. Cover with foil and tie with string or rubber band to keep foil covering the boil. Put in a saucepan of boiling water - enough to come halfway up the basin when placed in saucepan. Steam (just bubbling) for 4 hours and then 2 hour on Christmas Day OR 5 hours on making and 1 hour Christmas Day. You must check from time-to-time to keep keep water up the basin. Don’t allow water to completely dry up! * 1kg Mixed Fruit can be substituted for sultanas, currents, raisins, mixed peel, cherries and almonds. * Recipe can be made ¾ mixture: 750g fruit and others ¾ of other quantities / ½ mixture: 500g fruit and others ½ of other quantities.

~ 109 ~

desse)s.

Impossible Pie INGREDIENTS 4 Eggs 125g Soft Margarine Â˝ cup Plain Flour 2 tsp Vanilla 2 cups Milk 1 cup Sugar 1 cup Coconut

METHOD Put all ingredients in together and mix well. Bake for 45 minutes to an hour in 180C oven (or 150C for fan-forced) using a 25cm pie plate or two 18cm pie plates. Sprinkle the top with nutmeg before cooking if desired. Thanks for reminding me of this recipe Joan and Jean.

~ 110 ~

scones, loaves, etc.

Audrey’s Scones* INGREDIENTS 3 cups Self-Raising Flour 1 cup Liquid Cream 1 cup Lemonade

METHOD Mix to a soft dough, press out on floured board, cut and place on a greased slide. Cook in hot oven 10-15 minutes. Freeze well.

Fruit Scones INGREDIENTS 230g Self-Raising Flour Salt 60g Sultanas or Chopped Dates 1 Egg 30g Shortening 60g Sugar ½ cup Milk

METHOD Sift flour and salt, rub in shortening, add sugar and dried fruit. Mix to soft dough with milk and beaten egg. Knead slightly, press out and cut. Place on greased slide. Bake in hot oven for 15 minutes.

~ 112 ~

scones, loaves, etc.

Plain Scones INGREDIENTS 1½ cups Self-Raising Flour ¾ cup Milk 1 dessertspoon Shortening Salt

METHOD Beat shortening until soft. Add half flour with salt and mix well. Add remaining flour and milk. Make a soft dough. Knead lightly on floured board. Press out, cut and place on greased slide. Bake in hot oven 10-15 minutes. Remove from slide and place clean tea towel over scones.

Pumpkin Scones INGREDIENTS 2½ cups Self-Raising Flour 60g Shortening 60g Sugar 1 cup Mashed Pumpkin 1 Egg ½ cup Milk

METHOD Beat shortening, add sugar and beat. Add pumpkin and egg and beat well. Add milk and then flour. Knead and press out. Cut then place on a greased slide and cook in a hot oven for 15 minutes.

~ 113 ~

scones, loaves, etc.

Pancakes INGREDIENTS 1 cup Plain Flour 1 Egg Salt ¼ cup Milk

METHOD Sift flour and salt into bowl. Add egg and milk. Whisk until smooth and leave for 1 hour. Heat oiled frying pan (20cm) gently. Pour about 3 tbsp into pan and allow to spread over the pan. When golden, flip over and cook other side. When cooked, place on kitchen paper and sprinkle with lemon and sugar. Roll up and serve hot with whipped cream.

Pikelets INGREDIENTS 2 Eggs 1 tsp Golden Syrup 1 cup Self-Raising Flour 2 tbsp Sugar ½ to ¾ cups Milk Pinch of Salt

METHOD Beat eggs, add sugar and syrup until fluffy. Add milk and flour sifted with salt. Beat until smooth. Drop small spoonfuls onto hot pan. When pikelet is bubbling and lightly brown, turn to the other side to cook.

~ 114 ~

scones, loaves, etc.

Cinnamon Teacake INGREDIENTS 90g Butter or Margarine ½ cup Sugar 1 Egg Vanilla 2 level tsp grated Orange Rind 1½ cups Self-Raising Flour, sifted ½ cup Milk Topping: 2 level tsp Butter or Margarine, melted 2 level tsp Sugar 2 level tsp Coconut 1 level tsp Cinnamon

METHOD Cream butter, sugar and vanilla. Beat in egg and orange rind. Fold in flour and milk alternately into mixture. Spread mixture into a greased and floured 20cm pan. Bake in moderate oven for 30 minutes or until cooked. Turn out and brush the top with melted butter. Sprinkle with sugar, coconut and cinnamon. *Variation - Apple Teacake: Peel, core and quarter one apple, slice quarters thinly. Arrange overlapping slices on top of cake mixture. Bake and finish as for cinnamon teacake.

~ 115 ~

scones, loaves, etc.

Apricot Loaf INGREDIENTS ½ cup finely chopped Apricots ¾ cup Boiling Water ¾ cup chopped Raisins 60g Butter or Margarine 1 Egg 3 tbsp MIlk 200g Self-Raising Flour ¼ level tsp Salt ¼ level tsp Bi-Carbonate Soda ½ cup Caster Sugar

METHOD Soak apricots in boiling water for 30 minutes. Put into saucepan with raisins and butter (or margarine). Cover, simmer for 5 minutes, then cool. Turn into bowl. Beat in egg and add milk. Sift remaining ingredients and mix well with egg and milk mixture. Empty into a greased loaf tin and bake in moderate oven for 50 minutes to an hour.

~ 116 ~

scones, loaves, etc.

Date Loaf (Struan) INGREDIENTS 1 tbsp Butter or Margarine ¾ cup Sugar ¾ cup Boiling Water 1 cup Dates 1 cup Plain Flour ½ cup Self-Raising Flour 1 Egg 2 level tsp Bi-Carbonate Soda

METHOD Dissolve bi-carbonate soda in boiling water - pour over chopped dates and let stand for 45 minutes. Cream butter/margarine and sugar. Add egg and then add water (from date mixture), flour and dates. Bake in long, narrow greased tin (approx. 27cm x 8cm) in a moderate oven for 45 minutes to 1 hour.

~ 117 ~

scones, loaves, etc.

Date & Nut Loaf INGREDIENTS 1 cup Dates ½ cup Sugar ½ cup chopped Walnuts or Pecans 1 tbsp Margarine 1 tsp Bi-Carbonate Soda 1 cup Boiling Water 170g Self-Raising Flour Salt

METHOD Put dates, sugar, walnuts, margarine and bi-carbonate soda in basin and add boiling water. Allow to stand until cool. Add flour, sifted with salt and pour into greased 23cm x 10cm loaf tin. Bake in moderate oven for 30-35 minutes.

~ 118 ~

scones, loaves, etc.

Date & Pecan Loaf INGREDIENTS 90g Butter or Margarine 1 cup Brown Sugar, firmly packed 1 cup chopped Dates ½ cup chopped Pecans 1 cup Boiling Water 1¾ cups Self-Raising Flour, sifted ½ tsp Cinnamon ½ tsp Ground Ginger

METHOD Combine butter, sugar, dates and pecans in large bowl. Mix well. Add water and stir until butter is melted. Fold in remaining ingredients. Spoon mixture into greased and lined 23cm x 13cm loaf tin. Bake in moderate oven for 45-50 minutes or until cooked when tested. Cool on wire rack. Serve sliced and buttered.

~ 119 ~

scones, loaves, etc.

Raisin Bran Loaf INGREDIENTS 1 cup All-Bran 1 cup Raisins ¼ cup Mixed Peel 1 cup Brown Sugar Rind of 1 Lemon 1½ cups Self-Raising Flour 1 cup Milk Pinch of Salt Vanilla Essence

METHOD Put bran, peel, raisins, sugar, lemon rind in bowl. Cover with milk and stand for 2 hours. Sift flour and salt and add to mixture in bowl, add vanilla. Lightly mix and put in loaf tin. Bake in very moderate oven for 45 minutes. Cool and spread with butter and honey.

~ 120 ~

scones, loaves, etc.

Sun Bran Loaf INGREDIENTS ⅓ cup All-Bran ¾ cup Sultanas ¾ cup chopped Dried Apricots ¾ cup Sugar 1¼ cups Milk ½ tsp Vanilla 1½ cups Self-Raising Flour, sifted

METHOD Combine all ingredients except flour. Stand for 2 hours or overnight, if possible. Add flour to bran mixture and combine well. Spoon into a greased and lined 21cm x 13cm x 8cm loaf tin. Bake in moderately slow oven for 1 hour. Serve sliced and buttered.

~ 121 ~

scones, loaves, etc.

Christmas Mince Pies INGREDIENTS Pastry: 110g Butter 1 Egg 110g Plain Flour 1 pinch Salt 110g Caster Sugar Â˝ tsp Vanilla 110g Self-Raising Flour

METHOD Cream butter and sugar, add vanilla. Beat egg and add to creamed mixture. Sift plain flour, self-raising flour and salt, add to creamed mixture to make medium dough. Turn out on board and knead. Roll and chill. Roll out. Cut to size of patty pans.Place cut round in greased patty pan. Fill with bought dried fruit mince - trim top with strips of pastry or a round in centre. Bake in moderate oven for 15-20 minutes (usually 20 minutes to cook) - leave in the tray for 5 to 10 minutes before removing gently.

~ 122 ~

scones, loaves, etc.

Damper INGREDIENTS 3 cups Self-Raising Flour 1Âź cups Milk 1 level tsp Salt, if desired

METHOD Sift flour and salt into basin. Mix to a moist dough with milk, knead lightly. Place onto an ungreased baking tray or 20cm sandwich pan. Prick top of dough. Bake in very hot oven for 30-35 minutes or until cooked when tested. *Variation: Cheese Sauce Topping: 2 level tbsp Butter or Margarine Pinch of Salt Â˝ level tsp Dry Mustard 1 cup grated Tasty Cheese Pinch Cayenne Pepper Combine ingredients onto top of damper and cook as above.

~ 123 ~

scones, loaves, etc.

Playdough I INGREDIENTS 3 cups Plain Flour 6 tbsp Cream of Tartar Food Colouring 1 cup Salt 3 cups Water 3 tsp Oil

METHOD Mix and then stir and cook on low to medium heat until dough is pliable and right consistency approximately 10-15 minutes. Knead while warm into round shape. Store in airtight plastic container at room temperature. Do not eat! *Don’t worry id it’s lumpy when cooking; it will come right later.

~ 124 ~

scones, loaves, etc.

Playdough II INGREDIENTS 1 cup Plain Flour 2 tbsp Cream of Tartar Â˝ cup Salt 1 cup Water 1 tsp Oil Few Drops Food Colouring Few Drops Disinfectant

METHOD Sift dry ingredients into a saucepan. Add other ingredients, stir together over low heat for 3-5 minutes until mixture becomes solid and non-sticky. Store in airtight container at room temperature. Do not eat!

~ 125 ~

b'cuits.

Afghans INGREDIENTS 220g Butter or Margarine ⅓ cup Sugar ¼ tsp Vanilla Essence 1½ cups Plain Flour 1 tbsp Cocoa ¼ cup chopped Walnuts 2½ cups Cornflakes Chocolate Frosting: 125g Chocolate 1 tsp Butter Walnut halves to decorate

METHOD Cream butter and beat in the sugar with the vanilla. Stir in the flour which has been sifted with cocoa and add the walnuts and Cornflakes. Drop teaspoons of mixture on greased baking tray and bake for 15-20 minutes in moderate oven. Cool on wire rack. For the chocolate frosting, chop the chocolate and melt in a bowl placed in hot water. Remove form the heat and stir in the butter. Dip each Afghan into chocolate frosting and decorate with a walnut.

~ 127 ~

b'cuits.

Anzac Biscuits INGREDIENTS 1 cup Plain Flour 1 cup Sugar 1 cup Rolled Oats 1 cup Coconut 4 oz melted Butter or Margarine 1 tbsp Golden Syrup 2 tbsp Boiling Water 1 tsp Bi-carbonate Soda

METHOD Place flour, sugar, oats and coconut in a bowl. Add melted butter or margarine with golden syrup. Mix boiling water with bi-carbonate soda and dissolve. Add to other ingredients. Place teaspoon of mixture on slide and bake in oven for 15-20 minutes or until browned.

~ 128 ~

b'cuits.

Biscuits Allsorts INGREDIENTS 250g Butter or Margarine 110g Icing Sugar 1 tsp Vanilla 1 Egg Yolk 140g Self-Raising Flour 60g Plain Flour 60g Cornflour Pinch of Salt

METHOD Cream butter, sugar and vanilla. Add egg yolk and beat. Add sifted dry ingredients. Chill until firm, then roll into balls. Press lightly with fork. Bake in a moderate oven for 15-20 minutes. *Variations:

- Substitute custard powder for cornflour - Add 2 tsp coffee essence: join with mocha cream - Add 170g sultanas and level tsp spice. Roll ball in crushed Cornflakes - Add 110g to 170g chopped almonds and a little almond essence - Add 2 level tsp powdered ginger and 110g chopped ginger. Roll ball in toasted coconut - Roll balls in mixture of 3 tbsp sugar and 1 tsp cinnamon - Roll in long roll. Freeze and cut into slices and bake.

~ 129 ~

b'cuits.

Cheese Straws INGREDIENTS 110g Plain Flour Salt Cayenne Pepper 70g Butter 1 Egg Yolk 10 drops Lemon Juice 70g grated Tasty Cheese About 1 tbsp Water

METHOD Sift flour, salt, cayenne pepper and rub in butter. Combine with egg yolk, flavour with lemon juice and add grated cheese. If needed, add small amount of water. Make a moist pastry. Roll out and cut into strips. Bake in moderate oven until light brown.

~ 130 ~

b'cuits.

Chocolate Crackles* INGREDIENTS 4 cups Rice Bubbles 1 cup Coconut 1 cup Icing Sugar 3 tbsp Cocoa 250g Copha

METHOD Mix dry ingredients. Melt copha over low heat. Cool slightly and add to dry ingredients. Stir until well combined. Place amount in patty pan cases and refrigerate until set.

Clix Biscuit Topping* INGREDIENTS ½ packet Clix Biscuits 1 cup Coconut 1 cup Sultanas 1 Egg ¾ cup Caster Sugar 2 tbsp Melted Butter

METHOD Mix and place on biscuits (with holes down). Put on slide and bake in moderate oven for 10 minutes.

~ 131 ~

b'cuits.

Crunchy Cheese Biscuits INGREDIENTS 125g Butter Âž cup grated Tasty Cheddar Cheese Pinch Cayenne Pepper 1 cup Self-Raising Flour Â˝ cup crushed Cornflakes 1 Egg, lightly beaten Milk

METHOD Beat butter, cheese and pepper in small bowl until smooth. Stir in sifted flour, cornflakes and egg. Roll rounded teaspoon of mixture into ball. Place on greased tray and flatten with a fork. Brush with little milk and bake in moderate oven for 15 minutes or until lightly brown. Makes about 45.

~ 132 ~

b'cuits.

Crunchy Cookies INGREDIENTS 110g Shortening 110g Caster Sugar ½ cup Sultanas Vanilla 1 Egg 1¼ cups Self-Raising Flour 1 tbsp Coconut Cornflakes or Weeties

METHOD Cream shortening and vanilla, add sugar and beat in egg. Add coconut and sultanas. Fold in flour and roll heaped teaspoon of mixture in Cornflakes or Weeties. Bake in moderate oven for 15-20 minutes.

~ 133 ~

b'cuits.

Golden Custard Creams INGREDIENTS 140g Margarine or Butter 60g sifted Icing Sugar Â˝ tsp Vanilla 60g Custard Powder 170g Plain Flour Filling: 1 tbsp Butter 1 cup Icing Sugar 1 tbsp Lemon Juice

METHOD Beat butter and sugar, add vanilla, flour and custard powder. Roll into balls, flatten. Bake in moderate oven until golden brown (approx. 15 minutes). Join two biscuits with filling.

~ 134 ~

b'cuits.

Jam Drops INGREDIENTS 1 large tbsp Butter, softened Â˝ cup Sugar 1 Egg 1 tsp Vanilla 1Â˝ cups Self-Raising Flour Raspberry or Dark Plum Jam

METHOD Preheat oven to 180C (150C if fan-forced). Cream together butter and sugar until light and fluffy. Beat in the egg and vanilla, then fold in the sifted flour and mix well. Take small pieces of mixture, roll into balls and place into greased patty pans. Make a depression in each ball and fill it with raspberry jam. Bake for 15 minutes, until light golden brown.

~ 135 ~

b'cuits.

Magic Meringue INGREDIENTS 1 Egg White 他 cup Sugar 1 tsp Vanilla 1 tsp White Vinegar 1 level tsp Baking Powder 2 tbsp Hot Water

METHOD Put all ingredients into a small mixing bowl and beat until peaks hold. Place small amounts on greased slide. Bake in a very slow oven for 30 minutes.

Scotch Shortbread INGREDIENTS 230g Butter 450g Flour 110g Caster Sugar or Icing Sugar Pinch of Salt

METHOD Beat butter and sugar, add pinch of salt then flour. Mix together and knead well. Roll out to the thickness of about 1.5cm, cut into rounds or finger lengths. Prick with fork, and bake in a moderate oven until crisp. *340g flour and 110g rice flour may be substituted for the 450g flour. Bake in a slow oven until a fawn colour, about 40 minutes.

~ 136 ~

b'cuits.

Peanut Biscuits INGREDIENTS 125g Butter or Margarine ½ cup Crunchy Peanut Butter ½ cup Brown Sugar 2 tbsp Honey 1 Egg ½ tsp Vanilla 1½ cups Self-Raising Flour, sifted 1 cup unsalted chopped Peanuts

METHOD Beat butter and peanut butter together until creamy. Add sugar, honey, egg and vanilla and mix well. Fold in flour and stir in peanuts. Drop heaped teaspoons of mixture onto greased baking tray. Bake in moderate oven for 10 to 12 minutes or until golden brown. Allow to cool on tray for 2 to 3 minutes, then cool completely on wire rack. Store in airtight container. Makes about 30.

~ 137 ~

b'cuits.

Peanut Cornflake Biscuits INGREDIENTS 2 Egg Whites, stiffly beaten 4 cups Cornflakes, slightly crushed 他 cup Coconut 1 cup Sugar 1 cup Peanuts, chopped 1 tbsp Butter, melted

METHOD Place all dry ingredients in a bowl then add egg whites and then melted butter. If necessary, add a little extra so mixture sticks together. Place tablespoons of mixture squeezed together on a tray and bake in a moderate oven for approximately 15 minutes or until browned and firm.

~ 138 ~

b'cuits.

Pecan Weet-Bix Cookies INGREDIENTS 125g Butter Â˝ cup Sugar 1 Egg ! cup Plain Flour 3 tbsp Cornflour 6 Weet-Bix, crushed 1 tsp Baking Powder Pecans

METHOD Cream butter and sugar then add egg and beat into mixture. Add dry ingredients and stir. Roll small quantities into balls, place on baking tray and press pecan into each ball. Bake in moderate oven for 15 minutes or until slightly brown.

~ 139 ~

b'cuits.

Raisins, Orange Gems INGREDIENTS 3 cups Cornflakes Salt 1¼ cups Self-Raising Flour 160g Margarine ½ cup Brown Sugar 1 Eggs 1 tsp Orange Rind 1 cup Coconut ⅓ cup Cherries (chopped) ¾ cup Raisins (halved)

METHOD Crunch Cornflakes finely. Combine with salt and flour. Cream margarine and sugar, add egg and beat. Stir in orange rind, coconut, cherries and raisins, then add flour mixture. Place heaped teaspoons on baking tray. Bake in a moderate oven for approximately 15 minutes.

~ 140 ~

b'cuits.

Shortbread Biscuits INGREDIENTS 225g Butter or Margarine 140g Caster Sugar Egg White Almonds 340g Plain Flour Pinch of Salt Extra Caster Sugar Cinnamon

METHOD Beat slightly softened butter and sugar until light and creamy. Add sifted flour and salt and mix well. Roll into small balls, press out flat then press with a fork. Brush with beaten egg white, sprinkle with caster sugar and cinnamon, then press an almond on top. Bake in a moderate oven for 25 minutes.

~ 141 ~

slices.

Annâ&#x20AC;&#x2122;s Choc-o-Nut Fingers INGREDIENTS 1 cups Self-Raising Flour 1 tbsp Cocoa Pinch of Salt Âž cup Sugar 1 cup Coconut 5 oz Margarine 1 tsp Vanilla 1 level tbsp Golden Syrup

METHOD Melt margarine and syrup over low heat and cool. Add to dry ingredients and mix well. With a fork spread into a greased slab tin (7 inch x 11 inch). Bake in a moderate oven for exactly 20 minutes. Ice while still warm with chocolate icing. Sprinkle with coconut if desired. * Do not cook longer as it will be too hard.

~ 143 ~

slices.

Brownies INGREDIENTS 200g Butter ½ cup Cocoa 2 cups Brown Sugar 1 tsp Vanilla 1 cup Plain Flour 2 Eggs ½ cup chopped Walnuts

METHOD Melt butter and cocoa gently (don’t boil). At low heat, add sugar and vanilla . Take off heat and sift in flour and stir. Add eggs and beat well. Stir in walnuts and spread evenly in slab tin. Bake for 20 minutes in moderate oven. When cool, ice with chocolate icing.

~ 144 ~

slices.

Chocolate Coconut Delight INGREDIENTS 1¾ cups Self-Raising Flour 2 tbsp Cocoa 1 cup Coconut ½ cup Caster Sugar ½ cup Walnut Pieces 180g Butter of Margarine 1 tsp Vanilla Essence 1 tbsp Golden Syrup Chocolate Icing: 2 cups Icing Sugar, sifted 2 tbsp Cocoa 1 tsp Vanilla 30g Butter or Margarine 2-3 tbsp Hot Water

METHOD Sift cocoa and flour together into a large bowl. Add coconut, sugar and walnuts. Mix well. Melt butter, add vanilla and golden syrup. Stir together, cool and pour over dry ingredients. Mix well. Pour into greased lamington tin. Press well. Bake in moderate oven for 20 minutes or until cooked when tested. For the icing, combine all ingredients. Mix well until smooth and spread over cool slice.

~ 145 ~

slices.

Chocolate Fudge Slice INGREDIENTS ¼ lb. Margarine ¾ cup Brown Sugar 1 dessertspoon Golden Syrup 1 Egg 2 tbsp Cocoa ½ cup Coconut 1 cup Self-Raising Flour 2 tbsp Milk ½ tsp Vanilla Pinch of Salt

METHOD Melt margarine in saucepan, cool and add brown sugar and beat. Add egg and golden syrup, mixing well with a wooden spoon. Add other ingredients. Spread evenly in greased lamington tin. Bake until cooked (15 to 20 minutes). Remove and immediately ice with chocolate icing (see p.145).

~ 146 ~

slices.

Chocolate Peppermint Slice INGREDIENTS Chocolate Icing: 6 oz Butter 1 cup Coconut 1½ cups Self-Raising Flour ½ cup Brown Sugar Peppermint Layer: 3 tbsp Milk 1 tsp Peppermint Essence 2 oz Melted Copha 12 oz Icing Sugar Chocolate Icing: 3 oz melted Copha 1 tsp Coffee Powder ½ cup Drinking Chocolate

METHOD Combine flour, coconut and brown sugar. Add melted butter. Press into lamington tin and bake for 10-15 minutes in moderately hot oven. Melt copha, add milk and peppermint essence. Mix in icing sugar. Spread over hot biscuit and allow to cool thoroughly. Mix drinking chocolate and coffee powder together then add melted copha. Spread over peppermint filling and allow to set before cutting into squares.

~ 147 ~

slices.

Coconut Slice INGREDIENTS 125g Butter or Margarine ¾ cup Sugar 1 Egg 2 cups Self-Raising Flour ⅓ cup Jam (preferably Strawberry or Apricot) Topping: 1 cup Coconut ½ cup Sugar 1 Egg, beaten

METHOD Cream butter and sugar together until creamy. Beat in egg. Fold in flour. Press into greased lamington tin. Spread jam evenly over base. For the topping, whisk all ingredients together with a fork. Spread evenly over jam. Bake in a moderate oven for 30 minutes or until cooked. Cut into squares when cold.

~ 148 ~

slices.

Date Fudge Slice INGREDIENTS 125g Butter or Margarine 1 cup Brown Sugar 2 tbsp Cocoa 2 tbsp Golden Syrup 1 Egg, beaten 1 cup Self-Raising Flour, sifted Â˝ cup chopped Dates Â˝ cup chopped Walnuts 1 tsp Lemon Rind 60g Dark Chocolate, melted (optional)

METHOD Place butter, sugar, cocoa and golden syrup in a saucepan. Stir over a low heat until butter has melted and the ingredients are well combined. Remove from heat and cool slightly. Whisk in the egg. Combine the remaining ingredients in a bowl. Add the butter mixture and mix well. Spread evenly into a greased lamington tray. Bake in a moderate oven for 20-25 minutes. Cool, drizzle with chocolate. Allow to cool completely in tin.

~ 149 ~

slices.

Dried Fruit Slice INGREDIENTS 2 cups Plain Flour ½ tsp Mixed Spice ¼ tsp Ground Cloves ¼ tsp Ground Cinnamon 160g Butter (chopped) 2 tbsp Water (approx.) 2 tbsp Caster Sugar Dried Fruit Filling: ½ cup chopped Pitted Dates ½ cup chopped Raisins 2 tbsp Mixed Peel ⅔ cup Water ¾ cup Currants 1 Egg, lightly beaten 1 tbsp Raw Sugar

METHOD Sift dry ingredients for pastry into bowl, stir in caster sugar, rub in butter. Add enough water to make ingredients cling together. Turn dough onto lightly floured surface, knead gently until smooth, cover and refrigerate for 30 minutes. Roll half of the pastry between sheets of greaseproof paper to forma rectangle to fit the cooking tray. Place in greased tray and bake in a moderately hot oven until browned, then cool. For the dried fruit filling, combine dates, raisins, peel and water in a pan. Bring to boil. Stir until mixture is a thick paste. Stir in currants and cool. Spread dried fruit filling evenly over pastry base. Roll remaining pastry until large enough to cover fruit; firmly press all over with your hand and trim the edges. Brush egg over the top, sprinkle with raw sugar and prick all over with a fork. Bake in moderately hot over for about 15 minutes, or until lightly browned. Cool in pan and cut into rectangles when cold.

~ 150 ~

slices.

Ginger Crunch INGREDIENTS ¼ lb. Margarine ½ cup Brown Sugar 2 level tbsp Ground Ginger ¾ cup Plain Flour ¼ cup Self-Raising Flour ¼ cup Coconut Icing: 1 tbsp Butter 1 level tbsp Golden Syrup 1 cup sifted Icing Sugar 2 level tbsp Ginger Powder Cold Milk

METHOD Beat margarine, sugar and ginger until creamy. Sift flours and add to creamed mixture. Mix until evenly blended and add coconut. Spread in a lamington tin and bake in a moderate oven for about 15 minutes. For the icing, mix ingredients together and spread on top of the crunch while it is still warm.

~ 151 ~

slices.

Hazel’s Creation INGREDIENTS Base: 1 cup Butter ½ cup Caster Sugar 1½ tbsp Cocoa 1 cup Coconut 1 Egg 2 cups crushed Wholemeal Biscuits ½ cup Walnut or Pecan pieces, chopped Vanilla Filling: 2 cups sifted Icing Sugar 2 oz Butter 2 tbsp Custard Powder 2 tbsp Hot Water Topping: 3 oz Cooking Chocolate 1 dessertspoon Butter

METHOD For the base, melt the butter, then add the rest of the ingredients. Place in a square tin and put in the fridge for 30 minutes. Mix the filling ingredients together and spread over base. Return to the fridge for another 30 minutes. Melt the topping ingredients and spread over filling. Store in refrigerator.

~ 152 ~

slices.

Lemon Cheese Slice INGREDIENTS 4 oz Butter 4 oz Caster Sugar 1 Egg Yolk 1 Egg White, beaten Â˝ tsp Vanilla 1 cup Plain Flour 1 cup Self-Raising Flour Pinch of Salt Lemon Cheese: 1 cup Water Finely grated rind and juice of lemon 1 tsp Butter 1 cup Sugar 2 rounded tbsp Custard Powder

METHOD Cream butter, sugar and vanilla and add egg yolk. Beat well. Sift flours and salt and add to mixture. Roll into 2 halves. Put one half in greased tin and cover lemon cheese. Top with the other half of the pastry. Glaze with slightly beaten egg white or milk. Spread with extra caster sugar. Bake in moderate oven for 25 minutes. For the lemon cheese, boil sugar, water and lemon rind. Blend custard powder with lemon juice. Add to contents of saucepan. Stir until thickened. Add butter. Allow to cool before putting between pastries. * Should be FIRMLY thickened lemon cheese.

~ 153 ~

slices.

Lemon Ginger Slice INGREDIENTS 4 oz Butter 4 oz Sugar 2 level tbsp Coconut 1 tbsp Lemon Juice Grated rind of 1 Lemon 1 Egg, beaten 1 Egg White, beaten Âź cup chopped Crystallized Ginger Â˝ lb. Crushed Biscuits

METHOD Place butter, sugar, coconut, egg and lemon juice in a saucepan and stir until well mixed. Cook for 2 minutes. Remove from heat and cool slightly, then add the rest of the ingredients. Press into a slab tin and when set, ice with lemon icing and sprinkle with coconut. Cut into fingers when set.

~ 154 ~

slices.

Lemon Marshmallow Slice INGREDIENTS Base: 250g Arrowroot Biscuits, crushed 1 cup Coconut Grated rind of 1 Lemon 125g Butter or Margarine ½ cup Condensed Milk Lemon Cheese: ¾ cup Caster Sugar ¼ cup Cold Water ½ tsp Vanilla 2 tsp Gelatin ¼ cup Hot Water Coconut

METHOD Combine biscuit crumbs, coconut and lemon rind. Melt butter and add condensed milk. Stir over low heat until combined. Pour over crumb mixture. Press firmly into foil-lined lamington tin. Refrigerate. For the topping, place sugar and cold water in a bowl. Whisk with electric beater for 2-3 minutes. Sprinkle gelatin over HOT water. Dissolve while hot and add to sugar mixture. Beat until thick and white (5-10 minutes). Add vanilla and pour over slice. Sprinkle with coconut and set at room temperature.

~ 155 ~

slices.

Lemon Syrup Slice INGREDIENTS Base: 6 oz Butter 6 oz Brown Sugar 2 Eggs 6 oz Self-Raising Flour Syrup: Juice of 1 Lemon 4 oz Caster Sugar (more or less according to the juiciness of the lemon)

METHOD Melt the butter gently, then stir in the brown sugar. Beat eggs, stir into the mixture with the flour. Turn mixture into lamington tin and smooth the surface. Cook in a moderate oven for 35-40 minutes until the surface is soft, although set and light golden brown. While the slice is cooking, mix the caster sugar with the lemon juice to form a thin paste. Remove the slice from the oven and pour or spread the syrup over the HOT base. Allow to cool and cut into slices. *Heat lemon in microwave for 15 seconds to make it juicier

~ 156 ~

slices.

Licorice Slice INGREDIENTS 1 packet Sweet Biscuits, crushed ½ cup Coconut ½ tin Condensed Milk 375g chopped Licorice Allsorts 125g Butter 1 tbsp Golden Syrup Icing: 3 oz Copha 200g Chocolate

METHOD Heat butter, golden syrup, add condensed milk. Pour over dry ingredients and mix well. Press into lamington tin. Melt the copha and chocolate together and pour over the top of the slice. Place in fridge to set. *1½ packets of Biscuit Base can be used instead of the sweet biscuits. The biscuit base is already crushed and not so sweet.

~ 157 ~

slices.

Mocha Slice* INGREDIENTS 4 oz Copha 2 oz Powdered Milk 4 oz sifted Icing Sugar 1 tsp Nescafe Coffee 1 tbsp Cocoa 2Â˝ cups Rice Bubbles

METHOD Melt copha and add other ingredients. Press into slab tin and when set, cut into diamonds. The slice can be iced with chocolate topped with 100s&1000s.

White Christmas INGREDIENTS 1 cup sifted Icing Sugar 1 cup Rice Bubbles 1 cup Mixed Fruit (chop if necessary) 1 cup Powdered Milk 1 cup Coconut 7 oz Copha

METHOD Melt copha and add to rest of the ingredients. Press well into slab tin. Ice with copha icing. Cut into fingers when set.

~ 158 ~

slices.

Oaty Date Bars INGREDIENTS 4 oz Margarine 1 Egg ½ tsp Vanilla ¾ cup Brown Sugar 1½ cups Plain Flour ½ level tsp Bi-Carbonate Soda Salt ½ cup Uncle Toby’s Rolled Oats ¼ cup chopped Pecans Date Filling: 1½ cups Chopped Dates Grated rind and juice of 1 Lemon ¼ cup Water ¼ cup Brown Sugar ½ cup Chopped Pecans

METHOD For the date filling, place dates, lemon rind and juice, brown sugar and water in a saucepan. Cook over low heat until it becomes a paste. Add pecans, then mix and cool. Cream margarine and sugar. Add egg, vanilla and golden syrup. Beat well. Sift flour, salt and bicarbonate soda into creamed mixture. Add rolled oats and nuts and mix. Empty half the mixture and pat down to fit. Spread with date filling. Roll out the remaining half and fit over filling. Bake in a very moderate oven for 30 minutes or until cooked.

~ 159 ~

slices.

Yolanda’s Coconut Slice INGREDIENTS 1 cup Self-Raising Flour, sifted Pinch of Salt 1 cup Coconut 4 oz Butter or Margarine ¾ cup Sugar 2 small Eggs, well beaten ½ cup Milk Lemon Icing

METHOD Place sifted flour, coconut and salt in a bowl. Melt butter, stir in sugar. Add to flour mixture. Then add well-beaten eggs and milk and mix thoroughly (this should be slightly fluid). Bake in greased lamington tin in a moderate oven for 20-30 minutes, or until it is firm to touch. While still warm, top fairly thinly with lemon icing. Sprinkle with coconut if desired. Cut when cool. *Freezes well.

~ 160 ~

cakes.

Banana Cake INGREDIENTS 60g Butter ½ cup Caster Sugar 1 Egg 1 tsp Vanilla 1 cup Self-Raising Flour ¼ cup Milk 1 ripe Banana, mashed

METHOD Gently melt butter over low heat (don’t let it boil). Take off heat and add sugar, egg and vanilla. Beat it well with a wooden spoon until smooth. Sift in flour, but don’t stir yet. Add milk and mashed banana. Stir until just mixed. Spread in greased (and sprinkled with flour) 20cm ring cake tin. Bake in moderate oven for 30 minutes or until it is coming away from the sides of the cake tin. Ice when cooled.

~ 162 ~

cakes.

Boiled Fruit Cake INGREDIENTS Âź lb. Butter 1 lb. Mixed Fruit 1 tsp Spice 1 tsp Bi-Carbonate Soda 1 (200 ml) cup Sugar 1 (200 ml) cup Cold Water Âź lb. Walnuts or Pecans 2 Eggs, Beaten 1 (200 ml) cup Plain Flour 1 (200 ml) cup Self-Raising Flour

METHOD Place butter, fruit, spice, soda, sugar and water in a saucepan and boil for 2 minutes. Remove saucepan from heat, cool a little, then add eggs and fold in sifted plain and self-raising flour and add walnuts or pecans. Put in greased tin and bake in moderate oven for 1 hour or until cooked when tested. Better left for a couple of days before cutting. *You can also use the mixture to make 2 dozen cupcakes and 1 long bar. Fill cupcakes fairly full and cook for approximately 20 minutes.

~ 163 ~

cakes.

Butter Cakes INGREDIENTS 125g Butter or Margarine ½ cup Caster Sugar ½ tsp Vanilla Essence 2 cups Self-Raising Flour, sifted ½ cup Milk 2 Eggs

METHOD Cream butter and sugar until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Fold flour gently into creamed mixture alternately with milk, beginning and ending with flour. Spoon mixture into 10cm x 20cm loaf tin. Bake in a moderate oven for 40-50 minutes. *VARIATIONS: Orange Cake: Add grated rind of 1 orange to creamed mixture. Substitute juice of 1 orange for some milk. Reserve 1 tbsp juice for icing. Sultana Cake: Add ½ cup sultanas to creamed mixture. Chocolate Cake: Add 2 tbsp cocoa dissolved in 2 tbsp hot water to creamed mixture and pour into cake tin. Bake for 35 minutes. Lemon Cake: As for Orange Cake but use lemon instead. Coffee and Pecan Cake: Dissolve 2 tsp coffee powder in 1 tsp water and add to creamed mixture. Fold in ½ cup chopped pecans into mixture after flour. Bake in cake tin for 40-45 minutes. Patty Cakes: ⅔ full - bake for 15 minutes. For butterfly cakes, cut a circle in the top and fill with whipped cream, halve circle and place as wings in cream.

~ 164 ~

cakes.

Cake with Crunchy Topping INGREDIENTS 4 oz Margarine 4 oz Sugar 3 Eggs 8 oz Self-Raising Flour ½ (200ml) cup Milk ½ tsp Vanilla Topping: 1 oz Butter 1 oz Brown Sugar 1½ oz Plain Flour 1 tbsp Coconut 1 tbsp chopped Glace Cherries 1 tbsp chopped Walnuts

METHOD Beat margarine and sugar, add vanilla and eggs. Add flour alternately with milk. Pour into 9 inch x 5 inch cake tin. Cream butter and sugar, work in flour. Press this mixture through a sieve onto the cake mix. Sprinkle remaining ingredients over and gently press down with fingers. Bake for 50 minutes in a moderate oven. Leave in the tin for 10 minutes when removed from oven. Turn onto folded tea towel over cake cooker.

~ 165 ~

cakes.

Carrot Cake INGREDIENTS 1½ cups grated Carrot ½ cup chopped Walnuts 2 Eggs 1 cup Caster Sugar ¾ cup Oil ¼ tsp Vanilla 1 cup Plain Flour 1 tsp Bi-Carbonate Soda ¼ tsp Salt ½ tsp Mixed Spice Frosting: 1 oz Soft Butter 2 oz Cream Cheese 1 tsp Lemon Rind 1½ cups Icing Sugar

METHOD Combine eggs, sugar, oil, vanilla and sifted dry ingredients in a basin. Beat on slow speed until smooth. Stir in carrots and nuts, nix well. Cook in a moderate oven for 45-50 minutes in an 8 inch greased ring tin. Cool before turning out. Beat the frosting until smooth.

~ 166 ~

cakes.

Chocolate Biscuit Cake INGREDIENTS 8 oz Icing Sugar 5 oz Copha 1 dessertspoon Cocoa 1 Egg, beaten 8 oz Coffee Biscuits (softened by exposure) Vanilla

METHOD Mix sifted icing sugar and cocoa. Add egg and vanilla. Pour in melted and cooled copha. Line lamington tin with foil. Place alternate layers of mixture and biscuits until full. Start and finish with mixture. Refrigerate.

Enid’s Easy Fruit Bars* INGREDIENTS 375g packet Mix Fruit 1 cup Fruit Juice 1½ cups Self-Raising Flour

METHOD Mix fruit juice and mixed fruit. Cover and stand overnight. Add flour, place in loaf tin and cook for 1 to 1¼ hours in moderately slow oven or cooked when tested.

~ 167 ~

cakes.

Chocolate Cake INGREDIENTS 4 oz Butter or Margarine 1 cup Sugar 2 tbsp Golden Syrup 2 Eggs 2 cups Self-Raising Flour 1 tbsp Cocoa 1 cup Milk Âź tsp Bi-Carbonate Soda, dissolved

METHOD Cream butter and sugar, add golden syrup gradually, add eggs one at a time. Fold in sifted flour and cocoa alternatively with milk and bi-carbonate soda dissolved. Cook in moderately slow oven for 1 hour or 2 bar tins for approximately 45 minutes. *Fill tins only Âž full.

~ 168 ~

cakes.

Chocolate Fudge Cake INGREDIENTS 1¾ cups Self-Raising Flour ½ tsp Bi-Carbonate Soda ¼ tsp Salt ⅓ cup Cocoa 1¼ cups Caster Sugar 1 cup Milk 1 tsp Vanilla 2 Eggs 4 oz soft Butter or Margarine

METHOD Sift dry ingredients into bowl. Add remaining ingredients and beat for 3-4 minutes. Pour into 2 loaf tins and bake in a moderate oven for 25-30 minutes.

~ 169 ~

cakes.

Blue Ribbon Special Christmas Cake INGREDIENTS 1½ lb. Sultanas 1 lb. Raisins 1 lb. Currants ½ lb. Mixed Peel ¼ lb. Glace Pineapple ¼ lb. Glace Apricots ½ lb. Glace Cherries 1 cup Water 1 cup Sherry (or ½ cup orange juice, ½ cup sherry) 1 lb. Butter 1 lb. Brown Sugar Finely grated rind of 1 orange or 1 lemon 1 tbsp Treacle (or Golden Syrup) 1 level tsp Bi-Carbonate Soda 10 Eggs 1 lb. Plain Flour ¼ lb. Self-Raising Flour ¼ level tsp Salt 1-2 tsp Parisian Essence

METHOD Put fruit, water, sherry, butter and sugar in saucepan. Bring to boil stirring occasionally. Remove from heat and add fruit rinds and treacle. Mix in soda. Empty into large bowl, cover and stand overnight. Beat eggs, sift flours with salt. Add eggs into mixture and then flours. Add Parisian essence. Bake in slow over for 5-5 ½ hours. If using half the mixture, cook for 3½ hours. When cooked, leave in tin, cover with greaseproof paper and wrap in few thicknesses of newspaper. Leave few days before icing. *Substitute 5 lb. Mixed Fruit for sultanas, raisins, currant, mixed peel, pineapple, apricots and cherries. * Cover the cake with aluminium foil when cooking so it doesn’t brown too much. Line the cake tin with 3-sheet thickness baking paper. Line sides of tin as well. Place in bottom shelf of oven.

~ 170 ~

cakes.

Ginger Cake INGREDIENTS 4 oz Butter or Margarine ½ cup Sugar 1 Egg 1 cup Golden Syrup 2 oz Crystallized Ginger, finely chopped 2½ cups Plain Flour 2 tsp Ground Ginger 1 tsp Cinnamon ¼ tsp Ground Cloves ½ tsp Salt 1½ tsp Bi-Carbonate Soda 1 cup Hot Water

METHOD Cream butter and sugar until light and fluffy, add egg and beat well. Gradually add golden syrup, beating well. Stir in finely chopped ginger. Add sifted dry ingredients and water alternately, mix well. Pour into greased and greased paper-lined 8 inch round cake tin. Bake in a moderate oven for 1¼ hours until cooked when tested.

~ 171 ~

cakes.

Ginger Sponge INGREDIENTS ¾ cup Cornflour 1 tbsp Butter 4 Eggs 1 tsp Cocoa 1 tsp Cinnamon ¾ cup Sugar 2 tbsp Golden Syrup 2 tbsp Plain Flour 1 tsp Ground Ginger ½ tsp Baking Powder

METHOD Beat egg whites and add sugar and beat again, then add egg yolks. Add dry ingredients sifted together, melt butter and golden syrup and add to mixture. Cook in moderate oven 20 minutes or until the sponge springs back when tested.

~ 172 ~

cakes.

Large Quantity Cake Cooking* INGREDIENTS 1 packet Cake Mix plus ingredients stated on mix packet 2 Eggs 6 oz Sugar ½ cup Milk 4 oz Margarine 8 oz Self-Raising Flour

METHOD Beat all the ingredients together until well mixed. Pour into 2 long loaf tins and one 7 inch round tin or in a 7 inch square cake/small loaf tin and 1 dozen patty pan tin or an 8 inch round tin and 1 dozen patty pan tin. Bake in moderate oven.

Quick Lemon Cake* INGREDIENTS 1 cup Sugar 1½ cups Self-Raising Flour Finely grated rind of 1 Lemon 2 oz EACH Butter and Margarine (or all margarine) ½ cup Milk 2 Eggs

METHOD Sift flour. Combine with sugar, lemon rind, add melted butter and margarine, eggs and milk. Beat for 5 minutes. Bake for 30 minutes in a moderate oven.

~ 173 ~

cakes.

Lemon Butter Cake INGREDIENTS 1 cup Caster Sugar 2 Eggs 4 oz Butter or Margarine Â˝ cup Milk 1Â˝ cups Self-Raising Flour 1 tbsp grated Lemon Rind Lemon Glace Icing: 2 cups Icing Sugar 2 tbsp Lemon Juice 1 tsp Butter or Margarine

METHOD Melt butter over low heat; cool. Sift flour, add sugar and lemon rind. Stir in melted butter, lightly beaten eggs and milk. Beat well for 5 minutes. Spoon mixture into greased deep 8 inch cake tin. Bake in moderate oven for approximately 40 minutes. Cool and top with lemon glace icing. For the icing, sift sugar into bowl, add melted butter and lemon juice. Beat until smooth.

~ 174 ~

cakes.

Light Pumpkin Fruit Cake INGREDIENTS 3 tbsp Butter ½ tsp Vanilla Essence ½ cup Brown Sugar 2 Eggs 1 tbsp Golden Syrup 1 tbsp Brandy (optional) ¾ cup Mashed Pumpkin ½ cup Mixed Fruit ½ cup Chopped Dried Apricots 2 tbsp Slivered Almonds 1¼ cups Self-Raising Flour

METHOD Beat butter, vanilla and sugar until smooth and creamy. Add one egg at a time and beat after each addition. Add syrup, brandy, pumpkin, mixed fruit, apricots and almonds. Stir to combine. Lastly fold in flour. Pour into a greased loaf tin. Bake in a moderate oven for 45 minutes or until cooked.

~ 175 ~

cakes.

One Bowl Chocolate Cake* INGREDIENTS 2 cups Self-Raising Flour, sifted 2 rounded tbsp Cocoa 1½ cups Milk Vanilla 1½ cups Sugar 4 tbsp Melted Butter 2 Eggs

METHOD Mix sifted flour, sugar and cocoa, add melted butter then milk, then eggs and vanilla. Mix for 2 minutes. Put in ring tin for best appearance. Bake for approximately 45 minutes in a moderate oven.

One Bowl Orange Cake* INGREDIENTS 1½ cups Milk 1 cup Sugar 4 oz Soft Butter or Margarine 2 Eggs ½ cup Milk (or use Milk and juice of 1 Orange) Grated rind of 1 Orange Pinch of Salt

METHOD Put all ingredients in a large bowl and beat at a medium speed for 6 minutes. Bake in a moderate oven for 35-40 minutes.

~ 176 ~

cakes.

Orange and Date Cake INGREDIENTS 4 oz Margarine ¾ cup Caster Sugar 2 tsp grated Orange Rind 2 Eggs 1 cup Self-Raising Flour ½ cup Plain Flour ½ cup Orange Juice 4 oz Dates, finely chopped

METHOD Combine butter, sugar, rind, unbeaten eggs, flour, orange juice in a small basin and beat at lowest speed until combined. Add dates. Spread in an 8 inch tin and bake in a moderate oven for 40-50 minutes.

~ 177 ~

cakes.

Passionfruit Sponge INGREDIENTS 4 eggs, separated 他 cup Caster Sugar Pinch of Salt 5 oz Self-Raising Flour 1 dessertspoon Cornflour 1 tbsp Butter 4 tbsp Hot Water

METHOD Beat egg whites stiffly, then add sugar gradually, beating until dissolved. Add yolks and beat in. Sift flour, cornflour and salt 3 times. Heat butter in hot water. Sift flour into eggs, pour hot liquid around the edge, then fold both into egg mixture until thoroughly mixed. Bake in a very moderate oven for about 20 minutes or until until cooked. Ice with passionfruit icing.

~ 178 ~

cakes.

Quick Chocolate Cake* INGREDIENTS 1 cup Sugar 1Â˝ cups Self-Raising Flour 2 tbsp Cocoa Pinch of Salt 2 Eggs Â˝ cup Milk 3 tbsp Melted Butter

METHOD Sift sugar, flour, cocoa and salt into a bowl. Make a well in center and add remainder of ingredients. Beat for 4 minutes. Bake for 30-35 minutes in a moderate oven. Ice with chocolate icing.

Sunshine Orange Cake INGREDIENTS 4 oz Shortening (Butter or Margarine) 6 oz Caster Sugar 8 oz Self-Raising Flour 6 tbsp Milk 1 Egg Grated Rind of 1 Orange

METHOD Beat shortening and orange rind, then add sugar and beat until creamy. Add egg and beat in. Then add flour and milk alternately. Bake in a moderate oven for 25-30 minutes.

~ 179 ~

cakes.

Xtra Apricot Shortcake INGREDIENTS 1½ cups Wholemeal Self-Raising Flour 1 cup Desiccated Coconut ½ cup Rolled Oats ½ cup Brown Sugar 415g can Baker’s Choice 100% Apricots ¼ cup finely chopped Glace Ginger (optional) 1 Egg, beaten 125g Butter, melted 2 tbsp extra Rolled Oats or Sunflower Seeds

METHOD Preheat oven to 180C (160C if fan-forced). Mix all ingredients (except extra oats/sunflower seeds) together in a large bowl until combined. Spoon into a Teflon-coated or lightly greased 20cm x 5cm deep cake tin. Sprinkle over extra rolled oats or sunflower seeds. Bake for 25 minutes or until a skewer inserted in the centre comes out clean. Remove, let stand for 10 minutes, then turn onto a wire rack to cool. *Variation: Omit oats or sunflower seeds and mix 2 tbsp natural yoghurt with 1 cup icing sugar and spread over cake when cool.

~ 180 ~

icings.

Citrus Icing INGREDIENTS 1 tsp grated Orange Rind 1 dessertspoon Butter or Margarine 1 cup Icing Sugar 1 tsp grated Lemon Rind

METHOD Beat butter or margarine with rinds. Add icing sugar gradually. Add orange juice to make spreading consistency.

Chocolate Icing INGREDIENTS 1 cup Icing Sugar 1Â˝ tbsp Cocoa 1 tbsp Butter Little Hot Water

METHOD Mix all ingredients together. Use more water if you want the icing to be runny.

~ 182 ~

icings.

Coffee Butter Cream INGREDIENTS 125g Butter 1 tbsp Milk 1½ cups sifted Pure Icing Sugar 1½ tsp Instant Coffee

METHOD Cream butter then gradually beat in icing sugar, milk and coffee.

Coloured Icing INGREDIENTS ¾ cup Icing Sugar 1 tbsp Butter 1 tsp Cocoa or 2-3 drops Pink / Green / Blue / Yellow Food Colouring

METHOD Place ingredients into a bowl, add butter and pour on little hot water. Mix until smooth. Suitable for patty cakes.

~ 183 ~

icings.

Cream Cheese Topping INGREDIENTS 3 tbsp Butter 1½ tsp Vanilla 3 tbsp Cream Cheese 8oz Icing Sugar

METHOD Beat until smooth.

Fondant Icing (suitable for Christmas Cake) INGREDIENTS 2 lb. Icing Sugar ¼ lb. Glucose 2 unbeaten Egg Whites Essence

METHOD Sift icing sugar and egg whites. Mix in a little. Melt glucose in cup in boiling water. Add with essence to icing sugar until paste is formed. Turn on to “marble slab” or board dusted with icing sugar. Knead well. Roll out to size of cake. Smooth with the palm of your hand. *Can be halved.

~ 184 ~

icings.

Glace INGREDIENTS Â˝ cup Icing Sugar 2 tbsp Lemon Juice

METHOD Mix until smooth. Spread on hot cookies or cake.

Lemon Cheese INGREDIENTS 1 cup Sugar 2 oz Butter 1 whole Egg and 1 Egg Yolk Granted rind and juice of 1 Lemon

METHOD Beat eggs and sugar in top of double saucepan or heatproof bowl in saucepan with water. Add butter and lemon. Stir over heat until thickened.

~ 185 ~

icings.

Mock Cream INGREDIENTS 2 dessertspoons Butter Vanilla 4 tbsp Icing Sugar Little Cold Water

METHOD Beat butter until soft. Add icing sugar. Add a little cold water and beat. Add vanilla and beat. *A further small amount of water may be needed.

Royal Icing INGREDIENTS 2 Egg Whites 1 lb. Pure Icing Sugar â&#x2026;&#x201D; dessertspoon Lemon Juice â&#x2026;&#x201D; dessertspoon Glucose

METHOD Thin glucose in a cup heated in hot water. Beat egg whites until stiff. Add icing sugar gradually, Mix the glucose through then beat until thick. Add the lemon juice and mix. Ice the cake and smooth icing with a knife heated in hot water.

~ 186 ~

icings.

Vanilla Icing INGREDIENTS 1 cup Icing Sugar 15g Butter and Margarine ½ tsp Vanilla 1-2 tbsp Hot Water

METHOD Melt butter in hot water and add to icing sugar and vanilla. Beat until smooth. Spread over cooked cake. *VARIATIONS: Coffee: Add ¼ tsp Coffee Powder and whip until smooth. Chocolate: Add 1 tsp Cocoa. Add any extra water gradually. Orange: Use 1 tbsp Orange Juice and enough water to make it smooth and spreadable. Lemon: As for orange icing, except use lemon juice. ALL ABOVE SUFFICIENT FOR 1 CAKE.

~ 187 ~

*inks, jams, etc.

Ginger Beer INGREDIENTS To make ginger beer plant: 9 level tsp Sugar 1 cup Water 9 tsp Ground Ginger 1 level tsp Compressed Yeast

METHOD Add 1 tsp ground ginger and 2 tsp sugar every day for 6 days. On 7th day strain and add 6 pints water, 1 lb. sugar and Â˝ cup lemon juice to the juice from the ginger beer plant. Bottle and cork well. Leave 7 days before drinking. Throw out half of plant residue and to the other half add 1 cup water, 1 tsp ginger and 2 tsp sugar and start from the beginning. *Do not store for a long period.:

~ 189 ~

*inks, jams, etc.

Lemon Cordial INGREDIENTS 2 lb. Sugar 1 oz Citric Acid 1 dessertspoon Epsom Salts 1Â˝ pints Water Juice of 6 Lemons Rind of 2 Lemons

METHOD Bring sugar, acid, salts and water to the boil, stirring occasionally. Cool and then add grated lemon rind and juice. Bottle and store in fridge. When serving, add water to desired strength.

~ 190 ~

*inks, jams, etc.

Party Punch INGREDIENTS 1 Orange 1 Apple 1 Banana 1 Passionfruit 1 small can Pineapple Pieces (including juice) Strawberries Âź cup Sugar 1 large bottle Ginger Ale (not homemade) Â˝ large bottle Fruit Juice Cordial 2 large bottles Lemonade

METHOD Chop strawberries, peel and chop other fruit and add passionfruit, combine with pineapple pieces and juice and sugar. Allow to stand then mix with fruit cordial and lemonade. Add ginger ale and soda water just before serving.

~ 191 ~

*inks, jams, etc.

Tropical Punch INGREDIENTS 170 ml bottle/can Peach Nectar 2 750ml bottles Ginger Beer 2 750ml bottle Soda Water 2 450g tine Pineapple Pieces (retain juice) 1 punnet Strawberries, halved 2 Apples, cored and halved 3 Oranges, segmented Ice Cubes

METHOD Blend all ingredients together ina large punch bowl.

~ 192 ~

*inks, jams, etc.

Choko Chutney INGREDIENTS 2 lb. Chokos 1 lb. Green Apples 1 lb. Onions 1 large Green Capsicum 1 clove Garlic 1 lb. Brown Sugar 1 cup Treacle 26 fl oz. (780 ml) Brown Malt Vinegar 1 level tbsp Salt 1 level tbsp Ground Ginger 2 level tsp Curry Powder ¼ level tsp Black Pepper ½ cup Currants ½ cup Sultanas ½ cup Raisins Grated rind and juice of 1 Lemon

METHOD Peel chokos and cut into quarters (remove core). Peel and core apples. Chop chokos, apples, onions and capsicum. Peel garlic and cut very small. Add sugar, treacle, vinegar and rest of the ingredients. Cook in saucepan until thickened - at least 1½ hours. Bottle while hot in HOT jars. Seal when cold.

~ 193 ~

*inks, jams, etc.

4 Fruit Marmalade INGREDIENTS 1 Grapefruit 1 Lemon 1 Lime 1 Orange 7 cups Water Approximately 1Â˝ kg Sugar

METHOD Wash and dry fruit and using a vegetable peeler cut away fine outside rind and cut into 4cm lengths. Put into muslin bag (or hankie) and tie leaving plenty of room in the bag. Halve, squeeze out juice, put in container, cover and refrigerate. Put seeds in a large bowl and add cut-up flesh and pith in small pieces. Add water and bag of peel. Cover and stand overnight. On the following day, empty the pulp into a pan. Add juice and cook until the pulp is tender (approximately 1 hour). Remove the bag of rind and retain. Measure the liquid, empty into clean pan. Add the rinds and heat gently. For each cup of pulp, add a cup of sugar. Stir over low heat until dissolved then boil rapidly until setting point reached - about 15-20 minutes. Cool for 15 minutes, remove seeds and distribute peel. Ladle into dry jars, cover and seal.

~ 194 ~

*inks, jams, etc.

Cumquat Marmalade INGREDIENTS 3 lb. Prepared Fruit 5 pints Water 5 lb. Sugar Juice 2-3 Lemons

METHOD Wash fruit and cut into halves or quarters setting aside seeds and tie in muslin bag (or clean handkerchief). Add boiling water, juice of lemons and bad of seeds to the fruit and leave overnight. On the following day, simmer fruit with lid on until tender. Remove seeds. Add sugar gradually, stirring until dissolved. Then boil rapidly until mixture gels when tested on a cold saucer. Allow to settle for 5 minutes then bottle.

Dried Apricot Jam INGREDIENTS 1 lb. Dried Apricots 1 quart Water 3 lb. Sugar

METHOD Soak apricots in water overnight. On the following day, bring to the boil, add sugar and cook for 30-45 minutes or until it gels on a cold saucer..

~ 195 ~

*inks, jams, etc.

Grapefruit, Apple and Orange Jam INGREDIENTS 1 large Grapefruit 1 Granny Smith Apple 1 Orange Boiling Water Sugar

METHOD Peel and cut fruit finely. Save seeds, place them in a small bag and add to the fruit. For every cup of fruit, allow 3 cups of boiling water. Soak overnight. On the following day, remove seeds and boil the mixture until tender, allowing 1 cup sugar to each cup of cooked fruit. Boil the mixture until it jellies (approximately 1 to 1Â˝ hours).

~ 196 ~

index. a Afghans, 127 African Beef Stew, 30 Angel’s Food, 103 Ann’s Choc-o-Nut Fingers, 143 Anzac Biscuits, 128 Apple Coconut Squares, 75 Apple Crumble, 76 Apple Snow, 77 Apple Tart, 79 Apricot Cheese Cake, 88 Apricot Loaf, 116 Apricot Swansdown, 78 Asparagus and Cheese Bake, 69 Asparagus Toast, 5 Audrey’s Scones, 112 b Baked Apples, 80 Baked Cream Potatoes, 70 Baked Custard, 81 Baked Raisin Roll, 82 Banana Cake, 162 Banana Delicious, 83 Barb’s Easy Beef Dish, 31 Bean Salad, 7 Beef and Rice Swiss Style, 31 Beef and Vegetable Stew, 34 Beef Gumbo, 50 Beef Strips, 32 Beef Strips in Tomato Cream Sauce, 33 Biscuits Allsorts, 129 Blancmange, 84 Blue Ribbon Special Christmas Cake, 170 Boiled Fruit Cake, 163 Brown Stew, 35

Brownies, 144 Butter Cakes, 164 c Cake with Crunchy Topping, 165 Carrot Cake, 166 Cauliflower Casserole, 71 Canned Fruit Jelly, 85 Caramel Filling, 87 Carrington Mould, 86 Carrot Cake, 166 Cheese Cake: Basic Crumb Crust, 87 Cheese Melts, 4 Cheese Straws, 130 Cheese Topped Chops, 44 Chicken and Almonds, 58 Chicken and Apricots, 60 Chicken and Rice Souffle, 63 Chicken Casserole, 59 Chicken Dijon, 59 Chicken Dish, 62 Chicken Drumsticks, 62 Chicken Pieces, 66 Chicken Pieces II, 66 Chicken Wings, 64 Chinese Steak, 36 Chocolate Biscuit Cake, 167 Chocolate Blancmange, 91 Chocolate Cake, 168 Chocolate Cheese Cake, 90 Chocolate Coconut Delight, 145 Chocolate Crackles, 131 Chocolate Fudge Cake, 169 Chocolate Fudge Slice, 146 Chocolate Icing, 182 Chocolate Peppermint Slice, 147 Choko Chutney, 193 Christmas Mince Pies, 122 Cinnamon Teacake, 115

Cinnamon Teacake, 115 Cinnamon Toast, 5 Citrus Icing, 182 Clix Biscuit Topping, 131 Cold Curried Chicken, 61 Coleslaw, 7 Coconut Slice, 148 Coffee Butter Cream, 183 Coloured Icing, 183 Cream Cheese Topping, 184 Crunchy Cheese Biscuits, 132 Crunchy Cookies, 133 Crunchy Tuna Pie, 19 Cumquat Marmalade, 195 d Damper, 123 Date and Nut Loaf, 118 Date and Pecan Loaf, 119 Date Fudge Slice, 149 Date Loaf (Struan), 117 Delicious Lemon Pudding, 92 Delicious Meatloaf, 51 Dried Apricot Jam, 195 Dried Fruit Slice, 150 e Enid’s Easy Fruit Bars, 167 Egg Pastry Shells for Quiches, 25 Entertainer’s Quiche, 26 f Foolproof Pavlova, 96 Fondant Icing, 184 Four Fruit Marmalade, 194 French Onion Meatloaf, 50

index. French Toast, 5 Fresh Pine Coleslaw, 11 Fruit Scones, 112 g Ginger Beer, 189 Ginger Cake, 171 Ginger Crunch, 151 Ginger Sponge, 172 Glace, 185 Golden Custard Creams, 134 Grapefruit, Apple and Orange Jam, 196 Green Salad, 9 Grilled Chicken, 65 h Hazel’s Creation, 152 Honey Beef and Beans, 37 i Impossible Pie, 110 j Jam Drops, 135 Jellied Beetroot, 14 l Lamb and Apricots, 45 Lamb Chop Hot Pot, 47 Lamb and Pineapple, 48 Lamb Chops, 46

Large Quantity Cake Cooking, 173 Lemon Butter Cake, 174 Lemon Cheese, 185 Lemon Cheese Slice, 153 Lemon Chicken, 67 Lemon Cordial, 190 Lemon Ginger Slice, 154 Lemon Marshmallow Slice, 155 Lemon Meringue Pie Filling, 93 Lemon Pudding, 94 Lemon Sago, 94 Lemon Syrup Slice, 156 Licorice Slice, 157 Light Pumpkin Fruit Cake, 175 m Macaroni Salad, 9 Magic Meringue, 136 Meatballs, 52 Meatloaf, 53 Minced Beef Casserole, 54 Mint Sauce, 13 Mixed Bean Salad, 8 Mixed Salad, 10 Mocha Slice, 158 Mock Cream, 186

Orange and Date Cake, 17 p Pancakes, 114 Party Punch, 191 Passionfruit Mallow Pie, 95 Passionfruit Sponge, 178 Pastry Bread Cases, 4 Peach Butterworth, 97 Peach Honey Roll, 98 Peach Kuchen, 99 Peanut Biscuits, 137 Peanut Cornflake Biscuits, 138 Pecan Weet-Bix Cookies, 139 Pikelets, 114 Pineapple Beef Curry, 38 Pineapple Cheese Cake, 89 Pineapple Custard Marshmallow, 100 Plain Scones, 113 Playdough I, 124 Playdough II, 125 Potato Cheese Bake, 72 Potato Salad, 12 Prune Dessert, 101 Pumpkin Scones, 113

‘No Fuss’ Christmas Pudding, 109 o

Quiche Lorraine Cordon Bleu, 27 Quick Chocolate Cake, 179 Quick Lemon Cake, 173 Quick Tomato Salad, 11

Oaty Date Bars, 159 One Bowl Chocolate Cake, 176 One Bowl Orange Cake, 176

r Raisin Bran Loaf, 120

index. Raisins, Orange Gems 140 Rice Salad, 13 Rhubarb Cobbler, 102 Royal Icing, 186 s Salmon Cheese Quiche, 28 Salmon Mousse, 17 Salmon Patties, 18 Salmon Savoury, 16 Sandwich Fillings, 3 Savoury Mince, 55 Scotch Shortbread, 136 Short Loin Chops, 48 Shortbread Biscuits, 141 Sombrero Salad, 14 Spanish Cream, 103 Spanish Steak, 39 Steak or Chops in Spicy Sauce, 40 Steamed Apple Sponge, 104 Steamed Custard, 104 Steamed Date Pudding, 105 Steamed Jam Pudding, 106 Sue’s Spaghetti Bolognaise, 56 Sun Bran Loaf, 121 Sunshine Orange Cake, 179 Sweet and Sour Tuna, 21 Swiss Steak, 41 t Tapioca Cream, 107 Toasted Sandwiches, 5 Topside Casserole, 42 Tuna and Pineapple, 21 Trifle (Chantilly), 105 Trifle (Delicious), 107 Tuna and Egg Pie, 23

Tuna Curry, 22 Tuna with Cashews, 20 Tropical Punch, 192 u Upside-Down Cake, 108 v Vanilla Icing, 187 Vegetable Casserole, 73 x Xtra Apricot Shortcake, 180

y Yolanda’s Coconut Slice, 160

conversion tables. Weights and Measurements

1 oz = 30 grams 2 oz - 60 grams 3 ½ oz = 100 grams 4 oz - 125 grams 8 oz - 250 grams

For Recipes in Oz and Lbs 1 cup = 200 ml ¾ cup = 150 ml ½ cup - 100 ml ¼ cup = 50 ml 1 pint - 600 ml 1 quart = 1200 ml All recipes measured in oz and lb. - use 200ml cup.

For Recipes Sho+ in Met#c 1 cup = 250 ml 1 tablespoon = 20ml 1 teaspoon = 5 ml Spoon measures are level spoonfuls.

Oven Temperatures Slow: 150-160C Moderate: 180-190-200C Hot: 220-230C

300-325F 350-375-400F 425-450F

Fan Forced - approximately 30 degrees less.

Measurements of Utensils

6 inches = 15 cm 8 inches = 20 cm 10 inches = 25 cm 12 inches = 30 cm 20 inches = 50 cm