Mum's Shortbreads

Another one of my mums very simple and easy to make shortbreads. She always added either cherries or walnuts on the top of them before cooking and they were always to be found in the cookie barrel on top of her refrigerator. When my children were little, whenever we visited mum's home, they would stand in front of the fridge and point up to the bikky barrel for one of her shortbreads.

PREPARATION:

350 grams plain flour
125 grams icing sugar
125 grams custard powder
350 grams butter

Cream butter and sugar and then add the flour and custard powder that has been sifted together. Make into small balls and place on greased cold oven slide. Press down with a for and add either a half glazed cherry or half a walnut on top. Bake in a moderate oven until a pale brown colour. Cool on rack and enjoy.

Mum's Strawberry Shortcake

I can still remember my mum making this up whenever she wanted to treat dad to a special dessert, which in our house we always called pudding. You can buy shortcrust pastry shells from the freezer section in your supermarket but if you take the time to make this recipe you will be so glad you did as it is just so much better than any frozen ones. You will never find any from a supermarket that tastes as good as this one does and fresh is always so much nicer.

PREPARATION:

2 eggs
60 grams arrowroot
2 grams SR flour
125 grams butter
125 grams sugar
1/2 cup milk
1/2 small lemon - finely grated
few drops vanilla essence

Cream butter and sugar together. Break in the eggs, one at a time and beat for 5 minutes. Sift flour, arrowroot and baking powder together and mix into the bowl. Add lemon rind, vanilla essence and the milk as needed, a little at a time. Pour mixture into a flan tin and bake in moderate oven for approx 30 minutes. Turn out on clean surface an when cooled fill with strawberries which have been set in a strawberry jelly (jello) and when set, decorate with fresh cream. You can add a teaspoon of icing sugar to the cream if you desire just to give it a slightly sweet taste.
1/2 teaspoon baking powder

Banana Cake

My sister-in-law Leah gave this banana cake recipe to me about 20 years ago and as it is so quick and easy to make, it will be a favourite afternoon tea or lunchbox recipe. It is always a great feeling to be able to create something yourself and not succumb to packet cake mixes. It taste so much better than anything out of a packet when you are using fresh ingredients and a bit of love thrown in.

PREPARATION:

250 grams butter
1 small cup sugar
1 egg
2 ripe mashed bananas
1 1/2 cups SR flour
1 teaspoon bi carb soda dissolved in
3 tablespoons milk

Let butter get to room temperature and then cream it with the sugar. Add egg and beat well. Add the bananas then the flour and milk. Grease and line cake tin with greasproof paper and bake approx 1 hour in a moderate oven. I always very lightly grease the topside of paper as well and then sprinkle a little cornflour over this as it helps when peeling off the paper after cake has been turned out on a wire rack to cool. Frost the cake with lemon and cream cheese frosting.

Lemon Frosting:
juice from squeezing 1/2 lemon
cream cheese (can use light)
icing sugar
Beat cream cheese and icing sugar together with electric mixer until soft. Add lemon juice to this a little at a time until you get the required taste and consistency to be able to spread easily over the cake.

Apple and Pecan Cake

I have had this recipe in my book for so many years now and every time I decide to make it, I wonder why I don't cook it more often. It's one of those recipes that both the men and the ladies love and due to the requests I get for copies of it, I know you will pick it as a winner just like I did. This will make into 2 loaf tins or 1 square cake. I prefer the loafs as it is easier to slice and tastes great with a little fresh butter spread on it when cooled. Serve this at afternoon tea parties and you will always be a winner.

PREPARATION:

125 grams melted butter
2 cooking apples
1 cup sugar
1 1/2 cups SR flour
1 teaspoon bi carb soda
1 cup chopped pecans or walnuts
1 teaspoon cinnamon
1 teaspoon allspice or mixed spice
1/2 teaspoon salt
1 egg

Peel, core and cut apples in chunks and mix in the sugar to them. Beat the egg into cooled butter and then add to the apples. Sift flour, bi carb, spices, salt and mix in the nuts. Add the flour mix to the rest and stir through thoroughly with electric beater. Spoon into a greased 20 cm square tin or two small loaf tins and bake at 175 gas or 180 in an electric oven for 45 - 55 minutes or until springs back when lightly touched in the middle.

Marshmallow Roll

This is another recipe that was given to me by Mrs Edwards. It is just so yummy and so very easy to make. I always have it as part of my christmas goodies that I make each year. Every year I pick out my favourite decadent recipes suitable to put on a platter to hand out at christmas time. This not only tastes wonderful but it has beautiful colours through it that add to the lovely look of this recipe.

PREPARATION:

250 grams butter - softened
1/2 tin Nestles condensed milk
1 pkt crushed sweet biscuits ( I always use Milk Arrowroot)
1 pkt white and pink marshmallows - cut into fours
1 teaspoon marsala (wine)
dessicated coconut

Cream the butter then add the condensed milk and marsala. Mix in the crushed biscuits and marshmallows. Turn out onto clean surface and form into a roll and coat all over with coconut, pressing to it firmly. Set in the refrigerator until set and firm. Cut into thin slices and serve with tea or coffee as a special afternoon or evening treat.

Green Tomato Pickle

This was another recipe that I found in my mum's handwriten recipe book. I know that she gave it to me probably about 30 years ago and I used to make it every year from the abundant tomatoes that we grew every season. It is very addictive to lovers of pickles and I know you will enjoy this as much as I always have.

PREPARATION:

1.5 kilos of green tomatoes
3 large brown onions
1 kilo sugar
1 cup flour
1 tablespoon tumeric
1 teaspoon curry powder
3 tablespoons mustard powder
pinch cayene pepper
1 litre spiced vinegar
1/2 cup cooking salt
3 litres water

Slice tomatoes and onions and sprinkle with salt, pour water over and let stand over night. Put in a large stock pot and heat enought to scald then strain off the water. Put vinegar and sugar in a pan, then the vegetables. Mix flour and other ingredients to a smooth paste with a little vinegar and water, then add to vegetables and simmer for approx 15 minutes. Bottle, label and store in cool pantry. Pickles will keep very well if well sealed.

Judy's Tomato Sauce

This is another favourite sauce recipe. A little bit more to it than the one I got from Cheryl. This was given to me by my friend Judy who is renowned for her fabulous cooking. It make a really lovely thick sauce and once again, if you can get organic tomatoes for this you will get an even greater flavour to it.Always use very ripe tomatoes.

PREPARATION:

3 kilos ripe tomatoes
1 kilo brown onions
1 kilo granny smith apples
1 kilo brown sugar
4 capsicums (green or red will do)
1 litre spiced vinegar
2 tablespoons salt (can use less if desired)
1/2 teaspoon ground ginger
1/4 teaspoon groun cloves

Boil all together for approx 3 hours in large stock pot. Bottle and keep in cool pantry.