Edna’s Recipes – Savoury

Stuffed Zucchini

1 large zucchini
500g of lean mince
1 medium onion
1 jar of pasta sauce
90g feta cheese
1/2 tub ricotta cheese
60g of tasty cheese
1/2 tsp salt
1/2 tsp Oregano
1/2 tsp sweet basil
1/2 tsp parsley
1 tsp crushed garlic.

Put all the cheeses in a mixing bowl & mix well together. Split the zucchini in half, long ways, scoop out all the seeds, fill with the cheese mixture. Place in a long casserole dish & leave to one side.
Peel & chop the onion into small pieces & fry in a large fry pan with the teaspoon of garlic. Using about 2 tablespoons of oil, cook until tender. Then add the mince and keep turning it until the mince is browned. Add the salt & herbs & mix well. Pour in about 1/4 of the pasta sauce to moisten the meat, pour the meat mixture on top of the zucchini & add the rest of the pasta sauce. Bake in a hot oven at about 180 degrees for about 1 1/4 hours or until the zucchini is tender. Slightly flatten.

Beef Burgers

500g lean mince
1 medium onion
2 tablespoons bread crumbs
2 eggs
2 tablespoons parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
Chop the onion very fine and place all the ingredients into a large bowl. Ensuring your hands are clean, mix thoroughly together. Form into balls then flatten and fry slowly in olive oil. Keep turning until cooked right through. Serve on a hamburger roll with salad. Makes about 8.

Beef Curry

500g diced steak
1 large onion
3 granny smith apples
2 oxo cubes
2 tablespoons fruit chutney
2 level tablespoons soft brown sugar
½ cup sultanas
2 carrots diced
1 parsnip diced
2 cups diced pumpkin
1 can sweet corn including juice
Curry to taste
2 cups hot water
2 tablespoons olive oil
Slice onion and fry until golden brown in olive oil. Peel and slice apples and add to onion, cook until apples are soft. Add the disced steak and fry until browned. Add oxo cubes, brown sugar, sultanas and chutney, stir until sugar is dissolved. Add vegetables, cover with the 2 cups of water. Bring to the boil and simmer for approx 1 hour. Add sweet corn. Serve on boiled rice.

Chicken & Vegetable Soup

1 kg chicken drumsticks
1 onion
1 large or 2 small carrots
1 parsnip
1 small swede and turnip
1 medium piece of pumpkin
1 small sweet potato
1 large white potato
2 chicken oxo cubes
2 small sticks of celery
1 packet of spring vegetable soup

Take the skin off the chicken and place drumsticks in a large saucepan
Peel and chop all of the vegetables quite small and put in the pan with the chicken. Crush the chicken oxo cubes and add to the saucepan. Cover with water and bring to the boil, turn the heat down and simmer for 1½ hours.
Take the chicken out and place on a plate until cool enough to handle. Strip all the meat off the bones and chop up small. Mix the spring vegetable soup with cold water, about ¾ cup, then pour into the pan of vegetables. Let the soup simmer for a further ½ hour, stirring occasionally. Then return chicken meat to the soup. Taste and add salt and pepper to your taste.
Serve with nice crusty bread.

Chicken Mornay

3 boneless chicken breasts
1 small bunch of broccoli
¼ cup melted butter
1 can cream of chicken soup
1 cup sour cream
1 large red capsicum
1 cup grated cheese

Slice each chicken breast in half long ways then brown in a fry pan in butter or oil. Cut the top off the capsicum and de-seed and cut into slices long ways. Fry gently in oil until just tender. Place broccoli florets in a casserole dish then add the browned chicken. Pour on the melted butter. Blend soup and sour cream together and pour over the casserole and top with the capsicum and cheese. Bake at 180 degrees until broccoli is desired tenderness. Chicken will mostly be done from the browning, but check to make sure.

Creamy Tomato Chicken Pasta

500g lean mince
2 chicken breasts
1 medium onion
1 teaspoon minced garlic
1 teaspoon parsley flakes
½ teaspoon oregano flakes
½ teaspoon sweet basil
1 tin crushed or chopped tomatoes
1 tin condensed tomato soup
1 jar bolognese sauce
2 tablespoons oil
½ cup cream

Heat the oil in a large pan. Chop the onion up small and cook with the garlic until tender in the pan over a medium heat. Add mince and cook until brown. Continue stirring with a wooden spoon to prevent any clumps forming. Add the jar of bolognese sauce to the pan (to ensure no sauce is left in the jar, rinse with a bit of water) along with the can of soup, tomatoes and herbs. Stir well and bring to boil. Turn heat down to low and simmer for about ½ hour.
Trim the chicken and cut into bite size pieces. Add to the pan and cook for a further ½ hour. Remove from heat and leave for 5 mins before stirring through the cream.
Serve with your choice of pasta and crusty bread. Put cooked pasta in a pasta bowl, cover with sauce then garnish with grated tasty cheese. Rule of thumb – 100g of dry pasta per person.

Meat Loaf

500g mince
1 med onion (chopped fine)
1 med zucchini (grated)
1 med carrot (grated)
2 eggs
2 tablespoon bread crumbs
2 tablespoons parmesan cheese
Sachet tomato paste
Salt & pepper
½ cup grated cheese

Wash your hands.
In a large bowl put all the ingredients and mix together using your hands, make sure everything is mixed in. Then press into a greased loaf tin and cover the top with grated cheese. Bake in the oven at 160 degrees for about 1 hour. Serve with creamy mashed potatoes, peas and julienne carrots.
Tomato Gravy
½ can of condensed tomato soup. 1 tablespoon of gravy mix mixed to a smooth paste with a cup of water. Add to the soup mix and pour into a saucepan and bring to the boil, if it’s too thick add a drop more water until the desired thickness is achieved.

Potato Lasagne

6 large potatoes
500g beef mince
2 onions (oil for frying)
1 x can of 4 bean mix
Grated cheese
3 cans crushed tomatoes
1 can condensed tomato soup
1 tsp oregano
1 tsp crushed garlic
½ tsp sweet basil
1 tsp parsley flakes
Chop the onions up fairly small, then in a large pan put 2 tablespoons of oil and fry the onion until tender. Add the garlic, tinned tomatoes and soup (rinse tins out with cold water), add the spices and bring to boil then simmer for about ½ hour. Peel potatoes and slice into rings, boil until just tender, drain and set aside. In a frying pan cook the other onion until tender, add mince and cook until brown. Drain the beans and rinse. In lasagne dish put together in layers starting with tomato sauce, mince, a few beans, potato and cheese – continue until all ingredients are used ending with potato and cheese. Bake at 180 degrees for about ¾ – 1 hour.

Pumpkin Soup

1 medium butternut pumpkin
1 large carrot
1 onion
1 small sweet potato
2 teaspoons chicken stock powder
1 large potato

Peel and chop all the vegetables. Place in a large saucepan, add the stock powder and cover the vegetables with water. Bring to the boil. Simmer until vegetable are very tender. Place in a food processor with the liquid and puree until smooth. Serve with a spoon of fresh cream and chopped parsley. If the soup is a bit thick just add a small amount of hot water, add salt and pepper to your taste.

Savoury Mince

500g mince
1 large onion
½ red capsicum
1 tablespoon oil
1 can tomato soup
1 can tomato puree
1 grated carrot
½ teaspoon basil
1 teaspoon dried parsley
1 teaspoon oregano
1 can red kidney beans
2 cups grated cabbage
1 grated zucchini

Peel and chop the onion and capsicum into small pieces and place in a large pan with oil and cook until they looks glazed. Add the mince, cook until it is nicely brown mixing thoroughly throughout the mixture. Keep the mince from forming into big lumps, by continuously stirring it. Add the two tins of tomato, then add small amount of cold water. Stir the meat through the mixture and then add the oregano, parsley and basil, then bring to boil. Simmer on low for 1 hour. Empty the beans in a strainer and rinse with cold water. Shred the cabbage finely, grate the carrot and zucchini. Add these vegetables and beans to the meat then bring back to the boil. Simmer for about 3 minutes. Serve with pasta. For extra taste add fresh or dried chillies. Serves 6.

Shepherd’s Pie with Tomato Gravy

500g mince
1 large onion
2 tablespoons oil
2 tablespoons gravy mix
1 can condensed tomato soup
2 cups grated cheese
1 teaspoon salt
8 large potatoes
1 tablespoon butter
½ cup milk

Peel potatoes and cut into cubes. Bring to boil in a large saucepan with teaspoon of salt. In a large fry pan put in the oil. Peel and chop the onion fairly fine. Add to the fry pan and cook until tender. Add mince and cook until browned and mixed with the onion. Take one tablespoon of gravy mix and mix it with one cup of cold water to a smooth runny paste. Add to the mince, mix until it thickens then put the mince mixture into a large casserole dish. Drain the potatoes, mash them with the butter and milk. Pile the potato on top of mince. Spread smooth with a knife. Cover with grated cheese. Place in a moderate oven 180 degrees and cook until cheese is well melted. In the pan you have cooked the mince, pour in the tomato soup. Mix the other tablespoon of gravy mix with a cup of cold water to a smooth runny paste. Add to the soup. Bring to the boil, stirring continuously until thick. If it’s a bit too thick add more water, bit it does need to be fairly thick. Delicious with peas and carrots.

Stuffed Capsicums

Wash & cook 1 cup of rice and set aside.

1 medium capsicum per person, red or green
500g mince
1 small onion
2 tablespoons oil
½ teaspoon oregano
½ teaspoon basil
½ teaspoon parsley
1 teaspoon of crushed garlic
2 bay leaves
1 jar tomato pasta sauce
1 tin crushed tomatoes
1 tin condensed tomato soup

Peel and chop the onion small and fry in the oil until tender. Add mince keep mixing the mince with onion keeping the mince from cooking in lumps. Add garlic and stir through thoroughly. Add tomato pasta sauce, crushed tomatoes and tomato soup. Add herbs and let simmer for an hour. Let it cool right down to cold which is best so can be made the day before. In a bowl, mix the rice with the meat mixture making sure you have more meat than rice.
Wash the capsicums and dry. Cut the top off about 2cm from the top and keep. Take out the seeds then pack the capsicum with rice and meat mixture. Put the top back on fastening in place with a toothpick. Place in a baking dish, drizzle with oil and cook at 160º until cooked approx 1 ½ hours. Serve with either salad or veg.

Zucchini Slice

2 cups of S.R flour
2 ounce of softened butter
1 cup grated zucchini
1 cup of grated carrot
1 cup grated cheese
2 eggs beaten with 1 cup of milk
½ teaspoon of salt
pinch of pepper
In a large bowl put in the flour rub in the butter, add the grated zucchini, carrot & cheese. Then mix in the beaten egg & milk salt & pepper. Pour into a large deep square casserole dish which has been greased with butter. Cover the top with extra grated cheese bake at 160 degrees fan forced oven for 45 minutes. Test by putting in a skewer if it comes out clean it is cooked.

Spinach Dip

1 bread cob
1 packet of frozen spinach
1 packet spring vegetable soup
1 tin of water chestnuts
500g sour cream
1 small onion

Chop the onion up very small. Drain the water chestnuts and chop them up small. Place the spinach in a bowl and microwave for 4 minutes. In a large bowl mix the sour cream, onion, chestnuts and spinach. Cut out the centre of the bread cob so it is hollow, leaving the bottom in. Cut up the excess bread into bite size pieces. Pour the mixture into the bread cob. Place the cob on a serving dish and arrange the bread pieces around and serve.

Curried Sausages

8 large sausages
1 medium onion
2 granny smith apples
1 large potato
1 piece of pumpkin
1 zucchini
½ oil for frying.
2 teaspoons curry powder
2 oxo cubes
½ cup sultanas
2 tablespoons chutney
1 tablespoon soft brown sugar

Chop the onion into small pieces. Peel & chop pumpkin, potato and the apple, cut the zucchini into cubes. In a medium saucepan put in the oil, fry the onion & apple until tender, stir often don’t let the onion burn. Remove the skin from the sausages by cutting up the middle of them with a pair of scissors & peel off the skin. Break each one into 4 pieces .When the apple is cooked add the sausages & cook until brown. Add the crumbled oxo cubes, curry powder, sultanas, sugar & chutney stir well. Add to the pan all the vegetables, add enough water to cover vegetables. Bring to the boil & simmer until the vegetables are cooked. Serve on a bed of steamed rice.

Cauliflower & Danish Blue Cheese Soup

1 large cauliflower
60 grams of danish blue cheese
2 tablespoons of cream
1 cup of milk
2 cups of the water from which the cauliflower has been cooked in.
salt & pepper to season
Cut the cauliflower into large florets. Place in a large saucepan with a sprinkling of salt & cook until tender. Strain through a colander saving the water. Put the cauliflower into a food processor & puree. Add the cheese milk, cream & a shake of pepper, water in which cauliflower has been cooked & process it all together. Taste & adjust seasoning to your own taste, add more salt, pepper & cheese if necessary & also add more of the water if it seems too thick. Serve with nice crusty bread.

Yorkshire Puddings

6 tablespoons Plain Flour
½ teaspoon salt
2 eggs
1½ cups of milk
1/4 cup of water
In a large bowl put the flour & salt mix together. In the middle make a well and drop in the eggs, water & some of the milk. With a wooden spoon beat well. Keep beating & adding more milk until all the flour is folded in. Beat into a nice smooth batter until bubbles rise in it, it should be thick enough to just coat a metal spoon. If necessary add more milk to achieve this consistancy. Leave to stand for about 1/2 an hour then beat again if needed add a bit more milk as the mixture can thicken. In a very hot oven about 250 degrees place your pudding tins. (don’t use muffin tins as they are too deep) if you have a tray of deepish patty pans they are ideal as this amount of batter makes about 1 dozen. In each one put a small amount of fat like some of the fat from your roast or a small knob of lard or beef dripping Don’t put too much fat just enough to coat the tins & don’t use oil. Transfer the batter into a jug as it is easier to pour into your tins. Let the tins get very hot until a blue smoke is rising from them. When your tins are hot pour in the batter until full. Cook for 1/2 an hour until golden brown & have well risen. Don’t open the oven door until the puddings are ready or they will sink. Serve with any meat, veg & a lovely tasty gravy.

Edna’s Recipes – Cakes/Slices/Biscuits

Rowley’s Irish Apple Cake

2 cups self raising flour
1 cup sugar
200g butter (cut into small pieces)
1 or 2 eggs
4 apples (Granny Smith’s are good) thinly sliced

Mix all ingredients together using enough milk to make a thick paste – don’t worry about the lumpy butter it’s ok. Put into an 18cm square oven dish, sprinkle with sugar and cinnamon. Cook at 150° for 1 hour or until a skewer comes out clean.
Thanks to Rowley from Yatala Vale who enjoys Edna’s recipes

Almond Orange Cake

125g butter
2 teaspoons grated orange rind
½ cup caster sugar
2 eggs
1 teaspoon baking powder
½ cup semolina
1 ½ cups ground almonds
¼ cup orange juice
Orange wedges and whipped cream to serve
Shredded orange rind to decorate

½ cup orange juice
½ cup water
½ cup caster sugar

Grease a deep, 20 cm ring pan and line base with baking paper. Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Transfer to a bowl and stir in dry ingredients and juice in two batches. Spread mixture into prepared pan. Cook in a moderate oven, 180 degrees for about 40 minutes or until cooked when tested.
SYRUP – Combine juice, water and sugar in a pan and stir over low heat without boiling until sugar is dissolved. Simmer uncovered without stirring for 3 minutes then transfer to a heatproof jug.
Stand cake in pan for 5 minutes then turn out onto a wire rack over an oven tray. Drizzle hot syrup over hot cake. Serve cake warm or cold with whipped cream and orange wedges, decorate with orange rind.

Fat Free Sugarless Fruit Cake

1 can of mango (chopped)
½ cup of water
250g sultanas
250g of mixed raisins, currants and glace cherries
2 eggs
½ teaspoon bi carb soda
1 teaspoon mixed spice

Chop the cherries and put in a saucepan with the sultanas, raisins and currants. Add mango with juice and ½ cup of water, bring to boil and boil for 3-5 minutes. Cool. Beat 2 eggs and add to mixture. Stir in 1 ½ cups of sifted self raising flour either white or wholemeal. Add mixed spice and bi carb soda. Pour into a greased and lined tin and sprinkle the top with flaked almonds. Bake in a slow oven for 50 minutes.

Almond Butter Drops

90g flaked almonds
250g packet butternut cookies
¼ cup coconut
60g preserved ginger
90g butter
¼ cup golden syrup
90g dark chocolate
30g flaked almonds, extra

Spread almonds on oven tray, put into moderate oven 5 to 7 minutes or until almonds are golden; cool. Crush biscuits to fine crumbs. Combine crushed biscuits, almonds, coconut and chopped ginger in a bowl. Put butter and golden syrup into pan, stir over low heat until butter has melted, stir into almond mixture and mix well. Refrigerate until firm. Form teaspoonfuls of mixture into balls, place on trays and refrigerate until firm. Put chocolate into top of double saucepan, stir over simmering water until melted. Dip tops of biscuit in chocolate and decorate with extra toasted flaked almonds.

Apple Crumble

4 large Granny Smith Apples
3 tblsp Sugar (to sweeten apples)
6 tblsp SR Flour
4 oz of Butter
2 tblsp Sugar
2 tblsp Coconut

Peel, core and slice apples. Cook in a small amount of water until tender. Add sugar and simmer until dissolved while stirring gently. Grease a deep casserole dish with butter and put in the apple.

Rub butter into flour using an electric mixer if you have one, until it resembles fine bread
crumbs. Add the 2 tablespoons of sugar and coconut and mix well. Place on top of apple and bake at 170 degrees until golden brown (about 1/2 hour). Serve with hot custard, cream or ice-cream.

Chocolate, Almond & Apricot Biscuits

1 cup brown sugar
¾ cup of butter
2 eggs
1 & 2/3 cups plain flour
½ teaspoon baking powder
1 teaspoon vanilla essence
¼ teaspoon salt
¾ cup chopped apricots
¾ cup chopped almonds
2 cups of white choc bits

Melt butter. In a large bowl mix butter with brown sugar. Add eggs and mix well. Add flour, baking powder, vanilla essence and salt. Then add nuts, apricots and chocolate. Make sure all ingredients are combined. Drop teaspoons of dough onto baking sheets covered with baking paper. Press down with a fork to slightly flatten. Cook in a preheated oven 175° for 8-10 minutes.

Coconut Crisp

2 cups SR Flour
1 cup sugar
1 cup of coconut
250g butter
2 large tablespoons condensed milk

Melt the butter in a pan on low heat. Add the condensed milk. In a large bowl mix all the dry ingredients together and pour into the butter and milk and mix well. Roll into balls about the size of a walnut. Place on a well greased baking tray not too close together. Press down with a fork. Cook at 180 degrees for about 8-10 minutes or until golden brown. Makes about 30.

Marsala Cake

• 1 tin evaporated milk
• ¾ cup sugar
• 6 teaspoons gelatine
• ¾ cup water
• 2 teaspoons vanilla essence
• 1 jam sponge roll
• Flake chocolate
• Whipped fresh cream
• 2 teaspoons Marsala liquer (optional)

In large mixing bowl add 1 tin of evaporated milk, ¾ cup of sugar and mix until stiff and 3 times the volume. Add 6 teaspoons of gelatine to ¾ cup of water and dissolve then add to the mixture. Add 2 teaspoons of vanilla essence to the mixture.
Cut a jam sponge roll into cubes and gently fold into the mixture. Pour into a well greased spring pan and allow to set for 3 to 4 hours in the refrigerator. Release from spring pan and cover with whipped fresh cream & crumbled flake chocolate.
* 2 teaspoons of masarla liquer can be added – optional.

Yorkshire Trifle

1 Packet Strawberry Jelly
1 Tin Mandarin Oranges
4 Slices of Jam Swiss Roll
2 Tablespoons Slivered Almonds
½ Cup Sweet Sherry
300ml Carton Thickened Cream
1 Tablespoon Icing Sugar
1 Cadbury’s Flake

2 Tablespoons Custard Powder
2 Tablespoons Sugar
600ml Milk

Cut the slices of Swiss Roll in half and place in the bottom of a large bowl. Pour over the Sherry. Open the tin of mandarin’s, drain off the juice into a bowl. Put the oranges on top of the cake. In another bowl, empty the jelly and dissolve with a cup of boiling water. When it is completely dissolved add the juice from the oranges and enough cold water to make it up to 500mls. Pour over cake & oranges. Place in the fridge to set. When it has set, make the custard as follows. In a bowl or jug, put the custard powder and sugar and mix to a runny paste with cold milk. Put the rest of the milk in a pan and bring nearly to the boil. Pour in the cold custard mixture stirring all the time with a wooden spoon until it thickens. Cook for about 30 seconds once it has thickened. Remove from the stove and pour back into the bowl. Take a piece of Glad Wrap, wet it and put it on top of the custard. Make sure it sits on top of the custard so it doesn’t form a skin. When nearly cold take the jelly that is set from the fridge. Sprinkle with some of the almonds and pour custard on top of the jelly. Cover again with Glad Wrap and put back into the fridge. Take the carton of cream and pour into a medium sized bowl. Add icing sugar and whip until thick. Take the Glad Wrap off the custard and sprinkle with more almonds. Spread the cream on top. Take the Flake and crush it not too finely and sprinkle on top of the cream. Peaches can be used in place of oranges. Nuts & Sherry are optional.

Dolly’s Welsh Cakes

250g S.R. Flour
100g softened butter
2 tablespoon sugar
2 tablespoon currants
1 egg
2 tablespoon milk

Put the flour in a large bowl and rub the butter in until it starts to resemble fine breadcrumbs. Add sugar and currants and mix together. Beat the egg and milk together and pour onto the dry ingredients and knead to a soft dough (may need to add more milk). Place onto a floured bench top, roll out to about 3cm thick. Cut out using a medium biscuit cutter. Using an electric fry pan, turn onto 5 or 6 on your dial and grease the bottom with butter. Put the welsh cakes into the pan and cook on each side until golden brown. Keep turning them over for about 20 minutes.
Footnote: Dolly was truly Welsh. She lived to 88 years of age and had a beautiful and positive attitude and spirit. She came to Australia in 1964 and honoured Australia yet is proud of her birthplace in Wales.

Ginger Biscuits

1 cup SR flour
125g butter
125g sugar
125g golden syrup
1 teaspoon ground ginger
½ teaspoon bi-carb of soda

In a medium bowl sift the SR flour. Soften the butter but don’t melt it.
Rub butter into the flour until it resembles fine bread crumbs.
Add the sugar, ginger & bi-carb, mix well.
Measure out on your kitchen scales 250g of the dry ingredients, then on top of that weigh 125g of golden syrup put the whole lot back into the bowl & knead all the ingredients together to make a soft dough. Shape mixture into a 30cm log, then cut into 1cm pieces. Place onto a well greased baking tray leaving a good space between for them to spread. Cook at about 180 degrees for about 8 – 10 minutes until golden brown. Let cool for a while, then using a palette knife transfer them onto a cooling wire tray. Put them into an air tight tin & add a couple of sugar cubes to keep them crisp.

Banana Cake

125g butter
½ cup castor sugar
2 eggs
3 ripe bananas
1 teaspoon vanilla essence
1 teaspoon bi-carb soda
1 tablespoon milk
1 ½ cups of SR flour

Cream butter & sugar & vanilla until light & fluffy. Gradually beat in the eggs. Add mashed bananas.
Add bi-carb to milk, fold in sifted flour alternately with the milk. Bake in greased & lined 8” cake tin in a mod oven about 160 degrees for about 30 – 40 mins should be firm & spring back when touched. Turn onto a wire cooling tray, when cold cover with icing & sprinkle with coconut.
Icing, in a small bowl put 6 tablespoons of sifted icing sugar, mix to a smooth paste with about 2 tablespoons of cold water add a bit more water if needed.

Boiled Fruit Cake

250g butter
1 cup hot water
1 cup soft brown sugar
2g glace cherries
1 cup sultanas
1 cup raisins
½ cup currants
2g slivered almonds
1 t mixed spice
1 t vanilla essence, almond essence & lemon essence
1 t bi-carb soda
2 eggs
1 cup plain flour
1 ¼ cup SR flour.

In a medium saucepan place the butter, hot water & sugar & place over a low heat . Chop the cherries into 1/4 , when the butter has melted add all the dried fruit , nuts & essences, bring to the boil slowly. Let mixture simmer for 10 minutes, turn off the heat & let it cool then add mixed spice & bi-carb, mix well. Beat the eggs & add to the mixture, fold in the sifted flours.
Grease & line 2 loaf tins, divide the mixture between the two tins. Bake in a moderate oven 160 degrees for about 40 minutes or until golden brown & firm to the touch. Leave for a while to cool then turn them out onto a wire cooling tray.

Easy Cake

3 cups of SR flour
1 ½ cups of castor sugar
4 eggs
250g of butter
Almost 1 cup of milk
1 t vanilla essence
1 t lemon juice

In a small pan melt the butter & leave to one side.
In a large bowl beat the eggs, sugar & milk until light & fluffy, add the vanilla essence, beating all the time. Beat in the sifted SR Flour, then beat in the melted butter & lemon essence. Pour into 2 greased & lined loaf tins & bake at 160 degrees for about 40 minutes or until golden brown & they spring back when touched. When cooked turn onto a wire cooling tray, while still warm spread with butter & sprinkle top with cinnamon.
Also can be made into patty cakes, makes about 36. Or for a variation add 2 tablespoons of cocoa for a chocolate cake. Decorate with icing & 100 & 1,000’s.

Jubilee Cake

230g SR flour
½ t salt
30g butter
30g sugar
140g mixed dried fruit sultanas, currants & raisins.
115ml milk

Sift flour & salt. Rub in butter then add sugar & fruit. Beat the egg well, add milk & stir into the dry ingredients. Put into a greased lined loaf tin & bake in a hot oven about 180 degrees for 30-35 minutes. When cold top with soft icing & sprinkle with coconut.

Fruit Slice

250g of butter
1 cup of sugar
2 Tablespoons of condensed milk
2 cups SR flour
1 teaspoon of vanilla essence
2g glace cherries
2g dried apricots
1 cup of mixed sultanas & raisins
2g slivered almonds
Flaked almonds for the top.

In a medium pan put the butter & sugar, melt slowly. Add the condensed milk & vanilla essence. Leave to cool.
In a large bowl sift the SR Flour. Chop the cherries into quarters and the apricots fairly small. Add to the sultanas, raisins & nuts to the flour & mix together. Pour in the melted butter & mix well.
Grease & line a lamington tin with baking paper & press the ingredients into the tin. Cover the top with the flaked almonds & place in the oven at 160 degrees. When the mixture has softened a bit open the oven door & gently press the almonds into the mixture. Cook for about 40 minutes or until golden brown & firm to the touch. Leave to cool a bit then turn onto a cooling wire, when cold cut into squares.

Yorkshire Fruit Bread

750g flour
250g lard
125g margarine
250g brown sugar
250g white sugar
500g currants
125g raisins
125g sultanas
60g chopped almonds
2 eggs
1 packet dried yeast
Pinch of bi carb soda
½ teaspoon baking powder
Place yeast in a small bowl with teaspoon of sugar, ¼ cup of warm milk and let stand until it turns frothy. In a large bowl rub the lard and margarine into the flour. Add sugar, dried fruit, bi carb and baking powder. Make a well in the middle and drop in the eggs and yeast mixture and mix until stiff with a little more milk. Grease and line 2 loaf tins and put half the mixture in each, smooth down with a knife. Bake in a medium oven 150-160 degrees for 1 hour or until you can stick a skewer in and it comes out clean. If it is nicely browned but not quite cooked, turn the oven down a bit. Once cooked remove from oven and place on a cooling rack. Cut into slices, butter and serve with a nice slice of cheese. Store in an airtight container.

Coconut Macaroons

3 eggs
¾ cup of castor sugar
3 cups of desiccated coconut
Glace cherries
Turn the oven to 150°. Place the egg whites in a medium bowl. Using an electric mixer, beat the eggs until stiff fold in the sugar thoroughly then fold in the coconut one cup at a time. Put in dessert spoon amounts onto a biscuit tray covered with baking paper spray with cooking spay. Mould each spoon full into a nice shaped mound. Cut a glace cherry in half and place on top of each one.
Make about 14. Cook in a medium oven 150° for about 20 minutes until golden brown turn the oven off and let them both go cold together.

Delicious Tart

1 cup cornflakes
1 tbs honey
1 cup rolled oats
½ cup sugar

Melt butter and honey and mix with other ingredients. Press into greased tart plate and cook in slow oven until golden brown. Decorate with sliced banana and whipped cream and nuts.

White Christmas

185g copha
21/2 cups rice bubbles
½ cup sultanas
½ cup of raisins and chopped apricots
¼ cup of preserved ginger chopped
¼ cup chopped glace cherries

Melt copha over a gentle heat, allow to cool, combine copha with the other ingredients and mix well. Press mixture into a lamington tin lined with lightly greased baking paper. Refrigerate until set and cut into squares. Dust top with extra icing sugar.

Rocky Road

1 packet of pink and white marshmallows
125g raspberry jellies
125g of chopped raw nuts
1 large block of milk chocolate

Melt the chocolate in a bowl over a pan of simmering water until completely melted, then remove from pan. In a large bowl put the marshmallows, jellies and nuts. Pour chocolate over and mix well. Line a lamington tin with baking paper, press the mixture into the tin. Smooth off then place in fridge to set.

Rice Bubble Tart or Squares

4oz margarine
4oz sugar
4oz dates
4cup rice bubbles

Boil together cut up dates, sugar and margarine. Stir until light caramel. Pour on rice bubbles and put in a dish. Decorate with sliced bananas then top with whipped cream and grated chocolate.

Lemon Butter

250g butter
250g sugar
2 lemons
3 small or 2 large eggs

Melt the butter & sugar together in a pan over a low heat.
Grate the rind off 1 of the lemons & add to the butter & sugar. Squeeze the juice from both lemons & add to the pan stir well. Then beat the eggs making sure that the white is well mixed in with the yolks or it will cook. Add to the pan & stir in well. Bring to the boil stirring all the time until the mixture thickens. Keep stirring & cook for about 2-3 minutes. Pour into warm jars, cool then place in fridge until set. Yummy on crumpets with cream cheese, or on toast. also good to make small lemon tarts.