This is one of my favourite biscuit receipes. It was given to me by my Aunty Joy (in marriage) who is one of the best cooks I have ever known. She was a farmers wife and they didn't get into town a lot so she used to do all her own cooking as well as cake decorating. Thank you Joy for this yummy recipe.
PREPARATION:
125 gms butter
1 cup sugar
1 cup SR flour
1 tablespoon cornflour
1 egg
1 cup salted peanuts
1 teaspoon vanilla essence
Cream butter and sugar together. Add the egg and vanilla essence. Add flours and peanuts and mix together. Put teaspoons onto a greased tray and bake for 15 minutes in a moderate oven. Makes about 40 biscuits.
Tuesday, January 1, 2008
Sunday, December 23, 2007
Brandied Glazed Ham
A Christmas Cooking Special
Everyone looks forward to the Christmas season and especially the wonderful foods, feasting to our hearts content. This Brandied Glazed Ham recipe has always been a favourite in our family. It not only looks good but tastes as good as it looks. This recipe was given to me by my sister-in-law Maxine, who always makes it for christmas. It is a huge success and gets a lot of excellent comments from the entire family when she serves it up. You can always substitute the brandy for pineapple juice if you don't like to use alcohol. I prefer it with the brandy in it.
PREPARATION:
1 cooked leg ham
Whole cloves
Glace cherries
BRANDIED APRICOT GLAZE
Whole cloves
Glace cherries
BRANDIED APRICOT GLAZE
1 cup apricot jam
1/2 teaspoon soy sauce
2 tablespoons brown vinegar
1 teaspoon dry mustard
1/4 cup brandy
Carefully remove skin from the ham, with a sharp knife mark surface fat into approximately 2.5cm (1 inch) diamonds as shown in picture (white lines drawn for clarity). Take care not to cut through the fat; just mark it, otherwise fat will shrink during the glazing process.
Place ham in a large baking dish, brush well with prepared glaze.
Bake in moderate oven 45 Min's or until golden brown. Brush ham with glaze every 10 minutes. Remove from oven, cool slightly. Decorate ham with half glace cherries and cloves; the glaze will hold the cherries in position.
BRANDIED APRICOT GLAZE
Sieve warmed apricot jam, combine with remaining ingredients, mix well. Note: Glaze ham on the day required.
You can substitute the brandy with pineapple juice if you prefer a non alcoholic glaze.
Beef in Ginger Beer
Someone passed this recipe on to me that they discovered in a magazine that was put out by a butcher. I wasn't too sure about it at first but after being encouraged to try it I decided to give it a go. Am I glad I did as it is just the best way to cook corned beef that I have tried.
PREPARATION:
1 kg of corned silverside
2 litres of ginger beer (shop bought)
250 mls marmalade with rind in
Simmer the beef in ginger beer for 2 - 2 1/2 hours or until tender. Only ginger beer is used so don't be tempted to add water or seasoning. Make sure that your beef is sitting below the ginger beer and not sitting out of it. If it does, you need either more ginger beer or else a smaller, deeper pot. Take the meat out of the ginger beer when cooked and dry the fat on the meat with a paper towel. Now cover the fat with half a centimetre of marmalade and bake for 10 minutes in an oven of 200C. Slice and serve with mashed potato and a tablespoon of ginger beer juice over the sliced meat and a little more warm marmalade.
PREPARATION:
1 kg of corned silverside
2 litres of ginger beer (shop bought)
250 mls marmalade with rind in
Simmer the beef in ginger beer for 2 - 2 1/2 hours or until tender. Only ginger beer is used so don't be tempted to add water or seasoning. Make sure that your beef is sitting below the ginger beer and not sitting out of it. If it does, you need either more ginger beer or else a smaller, deeper pot. Take the meat out of the ginger beer when cooked and dry the fat on the meat with a paper towel. Now cover the fat with half a centimetre of marmalade and bake for 10 minutes in an oven of 200C. Slice and serve with mashed potato and a tablespoon of ginger beer juice over the sliced meat and a little more warm marmalade.
Pineapple Rice
This was given to me by my sister-in-law and it is one of those desserts that you don't make often but when you do, you wonder why you don't serve it more.
PREPARATION:
3 cups cooked rice
1 can crushed pineapple and some of the juice
1 - 2 teaspoons grated lemon rind
1/4 cup sugar
Fold all together and then add in 1 cup whipped cream. Place in sweet bowls and sprinkle a little nutmeg or cinnamon over the top. Chill in fridge until chilled. Can be served by itself or with a little vanilla ice cream.
PREPARATION:
3 cups cooked rice
1 can crushed pineapple and some of the juice
1 - 2 teaspoons grated lemon rind
1/4 cup sugar
Fold all together and then add in 1 cup whipped cream. Place in sweet bowls and sprinkle a little nutmeg or cinnamon over the top. Chill in fridge until chilled. Can be served by itself or with a little vanilla ice cream.
Rum Bananas
A girlfriend gave me this simple dessert recipe many years ago and it is just too easy to make but yummy to eat. always a great dessert to serve when having just a few people over for dinner.
PREPARATION:
2 - 3 tablespoons butter
2 - 3 tablespoons brown sugar
sliced bananas
rum
Heat butter and sugar in a pan. Cook bananas in this for several minutes. Pour some rum over the top of these and set alight. Serve with either whipped cream or ice cream. Can serve with both if feeling really game.
PREPARATION:
2 - 3 tablespoons butter
2 - 3 tablespoons brown sugar
sliced bananas
rum
Heat butter and sugar in a pan. Cook bananas in this for several minutes. Pour some rum over the top of these and set alight. Serve with either whipped cream or ice cream. Can serve with both if feeling really game.
Chocolate Truffles
This is another must make recipe when having any sort of party and a favourite with children as it has no alcohol in it such as the rum truffles. My mum always used Milk Arrowroot biscuits in it but you can use any other sweet ones such as Marie or Coffee biscuits.
PREPARATION:
1 x 250 gram pkt milk arrowroot biscuits
1 can Nestles' condensed milk
1 cup dessicated coconut
2 large tablespoons cocoa
extra coconut for dipping
Crumble biscuits and place in large bowl. Add coconut and cocoa and mix together with a large spoon. Add the nestles milk and combine well together. I usually finish off by mixing it with my hands as it seems to work the best. Take a spoonful of mixture and roll into a small ball about the size of a large marble and coat in coconut. continue making these and place on either a baking tray or large plate, lined with greasproof paper. Place in the fridge and leave to set and chill.
PREPARATION:
1 x 250 gram pkt milk arrowroot biscuits
1 can Nestles' condensed milk
1 cup dessicated coconut
2 large tablespoons cocoa
extra coconut for dipping
Crumble biscuits and place in large bowl. Add coconut and cocoa and mix together with a large spoon. Add the nestles milk and combine well together. I usually finish off by mixing it with my hands as it seems to work the best. Take a spoonful of mixture and roll into a small ball about the size of a large marble and coat in coconut. continue making these and place on either a baking tray or large plate, lined with greasproof paper. Place in the fridge and leave to set and chill.
Saturday, December 15, 2007
Golden Balls
This is another of my favourite recipes that comes from my mum. Looking back over the years I can remember mum making this for us when I was just a small child, so it has been going strong down through our family for many years. Whenever I decide to make this pudding, I can picture mum, standing over the old wood stove, making this for us and us all standing around wanting to get under her feet to help her.
PREPARATION:
1 cup SR flour
1 beaten egg
1 large tablespoon butter
milk
Rub the butter into the flour. Mix with the well beaten egg and enough milk to make a soft dough. Roll into small round dumpling about the size of a walnut shell.
Syrup:
1 cup water
1/2 cup sugar
1 tablespoon butter
1 tablespoon golden syrup
juice of 1 lemon
Mix all these together thoroughly and boil in a large saucepan on top of stove. Drop the dumplings into the boiling syrup and turn over often as they start to swell so they are cooked through. Serve hot with vanilla ice cream or cream. If you want to be really decadent you may serve with both.
PREPARATION:
1 cup SR flour
1 beaten egg
1 large tablespoon butter
milk
Rub the butter into the flour. Mix with the well beaten egg and enough milk to make a soft dough. Roll into small round dumpling about the size of a walnut shell.
Syrup:
1 cup water
1/2 cup sugar
1 tablespoon butter
1 tablespoon golden syrup
juice of 1 lemon
Mix all these together thoroughly and boil in a large saucepan on top of stove. Drop the dumplings into the boiling syrup and turn over often as they start to swell so they are cooked through. Serve hot with vanilla ice cream or cream. If you want to be really decadent you may serve with both.
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