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ANZAC Biscuits1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup shredded coconut
125g (4oz) butter
2 Tbsp golden syrup (or dark corn syrup)
1/2 tsp bicarbonate soda
1 tsp boiling water
Steamed Pudding with Golden Syrup
Cream the butter and sugar. Beat in the egg. Fold in the flour alternately with milk and vanilla. Put the golden syrup in the bottom of a 4 cup pudding basin or ordinary ceramic basin. Spoon the pudding mixture on to the top of the golden syrup. Cover with a lid or pudding cap, or use greaseproof paper or aluminium foil fastened with string or a rubber band. Put the bowl in a large saucepan with about 10cm of water. The water should come halfway up the side of the pudding bowl. Simmer gently for about 1½ hours. Remove the water, let it rest for 5 minutes and then turn it out onto a dish. serve with cream or icecream or, more traditionally, custard (hot in winter).
4 egg whites
Heat oven to 200° F. Beat egg whites with salt and cream of tartar until frothy. Gradually beat in sugar a little at a time. Continue beating until stiff and sugar is dissolved. Beat in vanilla extract. Cover a cookie sheet with brown paper. Draw a 9" circle and spread meringue evenly within the lines. Make a slight hollow in the center for the filling. Bake for one hour. Turn off heat and let dry at least 2 hours. When ready to serve, whip cream until thick, fold in fruit and fill center of pavlova. You can also decorate the top of the pavlova with fresh fruit including berries, peach slices, kiwi slices, passionfruit pulp, etc.
Heat the oven 190c(375f), mix butter and sugar (till soft and fluffy), stir in flours, lemon juice and rind. Add egg yolks and milk, beat well. Beat egg whites till stiff, fold into mixture. Pour into a greased oven proof dish, stand dish in a water bath, bake for 45 minutes, until set and lightly browned. Serve with cream or ice cream (or both). Serves 4-6
Slice bananas diagonally, combine beaten egg, custard powder, sugar, milk and cream in a medium heatproof bowl and whisk until mixture is smooth. Place bowl over a pan of simmering water. Stir mixture constantly for 5 minutes or until custard thickens slightly and coats the back of a wooden spoon. Remove bowl from heat and gently stir in the sliced bananas. Serve sprinkled with coconut and cinnamon if desired. For variety, custard can be flavoured with a few drops of almond or vanilla essence.
4tsp dried yeast
Dissolve the teaspoon of sugar in warmed milk and sprinkle the yeast over the top, stir gently and leave for 10-15 minutes, until frothy. In a large warm bowl, mix together the flours, salt and remainder of sugar. Make a well in the centre of the dry ingredients. Melt the butter and let it cool to lukewarm. Pour the yeast mixture and the butter into the well, mix until well combined and the dough comes away cleanly from the sides of the bowl, add more flour, or lukewarm water if necessary. Turn the dough out on a lightly floured board and knead for 10 minutes, till elastic and smooth. Form the dough into a ball and return it to a clean greased bowl,cover with greased plastic wrap, or a damp cloth and leave to rise in a warm place for 2 hours. Knock down the dough and knead for a further 5 minutes, divide into 24 pieces and roll into a bun shape, place on a greased oven tray, (allow to rise, covered) for 1/2 hour and then brush with beaten egg. Bake in the centre of a fairly hot oven 200c (400f) for 10 minutes. When cooled, split the buns in half and serve with jam and whipped cream (dust with icing sugar).
2 sheets ready-rolled shortcrust
Preheat oven to moderately hot 210°C (375°F). Using a fluted 7 cm (3") cutter, cut pastry into 18 circles. Press circles into shallow patty tins; prick evenly with a fork. Bake 10 minutes or until lightly golden. Blend flour and milk in pan until smooth. Stir over medium heat for 2 minutes until mixture boils and thickens. Remove from heat, quickly stir in yolks until smooth. Cover with plastic wrap; cool. Using electric beaters, beat butter, sugar and essence in bowl until light and creamy. Add egg mixture gradually, beat until smooth. Spoon into pastry shells and smooth the tops. To make Icing: Combine sugar and milk in heatproof bowl. Place bowl over pan of simmering water, stir until smooth and glossy; remove from heat. Transfer half of icing to small bowl, add cocoa; stir until smooth. Using a small, flat-bladed knife, spread plain icing over half of each tart starting from the centre and making a straight line with the icing, then pushing icing out to the edge. Allow to set. Reheat chocolate icing and ice other half of each tart.
4 cups rice bubbles(rice crispies)
Mix first 4 ingredients together in a bowl,pour melted copha in and mix well. Put in patty cups and chill....makes 24
1 cup finely chopped beef suet
Chop the suet, blanch and chop the almonds. Soak the breadcrumbs in the milk, then squeeze out and stir with a spoon until the mixture is reduced to a mash. In a large bowl, mix the suet, almonds, raisins, currants and citron with the spices, flour and breadcrumb mash, coating the fruit and nuts well. In another bowl, mix the sugar and eggs and cream until light and fluffy, then combine with the fruit/flour mixture. Add milk for the consistency of a good thick batter, keeping in mind that the mixture must not be too thin or the fruit will sink to the bottom. Pour a glassful of brandy over the fruit and spice mixture and allow to stand three or four hours before the pudding is made, stirring occasionally. Finally, tie up in cheesecloth and boil/steam for 4 to 5 hours. When done, turn it out on a dish, sift powdered sugar over the top, and serve with a good-flavoured sauce, such as hard brandy sauce.
2 cups self-raising flour
Sift the flour and salt together. Cream the sugar and butter, and add the eggs and vanilla essence. Beat well, then fold in the flour and salt mixture and add the milk. Grease a tray about 50cm deep and add the mixture. Bake at 180ºC for 30-35 minutes and allow to cool on a wire rack. When it is cold, cut the cake into 3 inch squares.
2 cups of icing sugar
Start to make the chocolate icing by sifting the icing sugar and cocoa together. Melt the butter, add the lemon essence and beat into the sugar and cocoa mixture. Beat well and add enough water to give the required consistency - sticky and gooey, so that it will stick to the cake and not run off. Put the coconut into a shallow tray. Dip each lamington in the icing and then roll in the desiccated coconut while the icing is till moist. Leave to dry on a wire rack.
110 g Sultanas, cleaned
Grease and line the base and sides of the tin and grease the paper lining. Mix the sultanas, currants, raisins, peel, cherries and ground almonds together. Beat the butter until it is soft and creamy then add the caster sugar and beat the mixture with the lemon rind until light and fluffy in both colour and texture. Beat the eggs together then add them gradually to the creamed mixture, beating well between each addition. Sift together the flour and baking powder and lightly stir it into the creamed mixture with the sherry and all the dried fruit. Turn the mixture into the tin, spread it to the sides and slightly hollow out the centre, then cover the surface with the almonds. Bake the cake at 160°C (325°F) for 2½ - 3 hours or until a warm skewer pushed into the mixture comes out clean. Cool the cake in the tin for 15 minutes then turn it out onto a wire tray to cool completely.
Sticky Date Pudding
3 cups (500g) dates chopped
Grease pudding steamer (8 cup capacity). Combine dates, butter, sugar and water in pan, stir over heat without boiling until butter is melted and sugar dissolved; bring to boil, reduce heat, simmer, uncovered, 5 minutes. Stir in vinegar; cool to room temp. Stir eggs and brandy into date mixture, then stir in sifted dry ingredients and milk in two batches. Spoon mixture into prepared steamer, cover steamer with greased foil, secure with string or lid. Place steamer in large pan with enough boiling water to come halfway up side of steamer; boil covered about 2½ hours. Replenish water when necessary. Serve pudding warm with custard or cream. Serves 8 - 10.
2 c Sugar
Place sugar and milk in saucepan. Stir until dissolved, add cream of tartar. Bring to boil and boil 5 mins. Remove from heat and stir until mixture begins to thicken and turn white. Add coconut. Turn onto greased square pan. Cool and slice into squares. Optional: Pour a drop of red food coloring into 1/2 ot the mixture to achieve a pink color. Pour this mixture on top of the white mixture.
2½ cups self-raising flour
Preheat oven to moderately hot 210°C (410°F). Brush a 28x18cm shallow oblong tin with melted butter or oil. sift the flour into a large mixing bowl. Stir in mixed herbs; add chopped butter. Using fingertips, rub butter into the flour for 2 mins or until mixture is fine and crumbly. Combine beaten egg, mashed pumpkin and milk. Add to flour mixture and stir with a knife until just combined. Turn dough onto lightly floured surface. Knead for 10 seconds or until smooth. Press mixture out gently to form a round, about 2cm thick. Cut the mixture into rounds, using a floured 5cm cutter. [1cm = 2.54in] Place rounds in prepared tin and brush tops with extra milk. Bake for 15 minutes or until tops are lightly golden. Turn onto a wire rack to cool. Serve warm or cold with butter.
HINT: If you prefer sweet scones, you can replace herbs with 2 teaspoons of sugar. Pumpkin Scones are easy and quick to make and delicious for a snack. Sometimes they are used as a substitute for bread -- serve buttered with soup or main course. They are best cooked in the hottest part of the oven and eaten on the day they are made.
Chocolate Self Saucing Pudding
1 cup SR flour
Mix all dry ingredients together with butter and milk Put in greased pyrex dish. Mix sugar and cocoa and sprinkle on pudding. Then pour on hot water. Bake in mod. oven 30 mins.
1 cooked 20cm pastry shell
Pineapple layer: Bring crushed pineapple
to boil. Add egg yolks to cornflour and stir into pineapple. Cook till thickened.
Ginger Nut Biscuits
50g (2 oz) butter
Heat the oven to 190°C (375°F) when
you start, so that it is at the right temperature when you put the biscuits in to bake.
Melt the butter in a pan over a low heat, watching carefully to see that it doesn't
'catch'. Spoon the golden syrup into the mixture and remove from the heat. Put the flour,
ginger, cinnamon, bicarbonate of soda and caster sugar in a mixing bowl. Pour the butter
and syrup mixture over it. Combine the ingredients, mixing them well to form a smooth, not
too wet paste.
1 pkt dried apricots chopped
Mix ingredients together until good consistency. Roll into balls and coat in coconut. Chill in fridge for several hours before serving.
Dumplings & Cocky's Joy
1½ cups self raising flour
Sift flour into mixing bowl. Add sugar, stir until combined. Make a well in the centre. Combine butter, egg and milk. Add mixture to dry ingredients. Using a knife, stir until just combined. Combine water, syrup, sugar, juice and extra butter in large pan. Stir over high heat until sugar has dissolved, bring to boil. Carefully drop heaped tablespoonsful of the flour mixture into syrup. Reduce heat to low and cover pan. Cook for 10 minutes or until dumplings have risen and are cooked through. Ladle the syrup over dumplings occasionally during cooking.
3 cups cake crumbs (I usually use a
light fruit cake)
Place cake crumbs and apricot jam, sifted cocoa and rum into bowl. Mix well. Take mixture and roll into balls. Warm extra jam if wanted and water to dip balls into before coating but this is not necessary. Coat balls with choc sprinkles or coconut.
250g copha (vegetable shortening)
NOTE: for a more economical confection, replace glace fruits with 1 cup mixed fruit, (keeping the sultanas)as well.
Beat butter and sugar until light and
creamy, add egg, beat well. Sift flour and cornflour, fold into creamed mixture. Spread
mixture evenly into greased and greased paper lined 28x18cm (11"x7") tin
(lamington tin ). Spread jam over pastry, spread topping over jam. Bake in moderate oven
for 25 minutes, cut into slices when cold.
500g packaged puff pastry
Have pastry at room temperature, divide
into 2 equal parts, roll each to 33cms (13") square, with a sharp knife, trim to 30cm
(12")square. Put one square of pastry on large ungreased baking tray, bake in a very
hot oven for 5-10 mins or until well browned, trim pastry to 23cm (9") square, bake
and trim remaining pastry in the same way. Flatten puffy side of pastry with hand. Line a
23cm (9") slab tin or cake tin with alfoil, bringing foil up over the sides, (this
makes it easier to remove slice when set). Put one piece of pastry into tin with flattened
side up. Combine sugar, cornflour and custard powder in a heavy based saucepan, mix well
to combine, blend with a little of the milk until smooth, stir in remaining milk, add
butter and stir constantly over medium heat, until custard boils and thickens, reduce
heat, simmer 3 mins. Remove from heat, quickly stir in vanilla, then quickly stir in egg
yolks. Pour hot custard immediately over pastry in tin, put remaining pastry on top of
custard, with flattened side touching custard, and smooth surface facing up, press pastry
firmly. Spread evenly with passionfruit icing (when cool) refrigerate several hours until
set, slice into squares and serve.
1 cup flour
Sift flour, salt, cream of tartar, and baking soda into a bowl. Stir in the sugar. Mix in the egg, golden syrup, and the first measure of milk to form a smooth consistency. Add the extra milk if necessary so that mixture drops easily from the spoon. Heat and grease a frypan. Drop a tablespoon of the mixture into the hot pan and let brown until the top is bubbly and golden brown underneath. Turn and brown other side. Continue this process until batter is finished. Serve buttered with jam and cream. Although I prefer mine with butter and the Australian icon, vegemite.Bread and Butter Pudding
2 cups (500ml) milk
Bring milk to boiling point in a small saucepan, DO NOT BOIL (known as 'scalding'). Blend in cream and vanilla. Whisk eggs and sugar together in a bowl until creamy. Gradually whisk in milk mixture. Cut bread into quarters. Layer in a greased shallow casserole dish with sultanas. Pour over milk mixture. Allow to stand for 15 minutes. Place dish in a baking dish. Add enough hot water to baking dish to come halfway up the sides of the casserole. Sprinkle pudding with combined sugar, nutmeg and cinnamon. Bake at 180°C (350°F) for 40 to 45 minutes or until custard is set and golden. Serve with cream and fruit.
NOTE: Many of the above pictures and a number of the recipes come from my two favourite Australian recipe sites.