| Here
are a couple of recipes recommended to me by my Mum (I think that it could be a subtle
hint for me to make them for her!) They are fairly simple, and are suitable to have with
morning or afternoon tea: |
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| Pineapple and Ginger Muffins |
2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 100g butter, melted
- 1 cup chopped crystallised ginger
- 2 eggs, lightly beaten
- 227g can of unsweetened crushed
pineapple
- Preheat oven to 200 C. Grease a 12-holed muffin tray.
- Sift together flour, baking soda and salt. Stir in sugar and
chopped ginger.
- Stir melted butter, eggs and pineapple (including juice) into dry
mix, mixing until ingredients are just combined - do not overmix.
- Divide mixture into the muffin tray. Bake for 15-18 minutes until
golden. Leave muffins in tin for 10 minutes before transferring to a wire rack to cool.
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| White Chocolate and Lemon Truffles |
500g white chocolate roughly
chopped
- 50g butter
- 1/2 cup cream
- Finely grated rind of 1 lemon
- 2 teaspoons lemon juice
- Melted dark chocolate, for drizzle
Place half the chocolate in a
heatproof bowl or the top of a double boiler saucepan, with butter and cream
- Place over a pan of simmering water, stirring constantly until
chocolate and butter has melted.
- Remove from heat; stir in lemon rind and juice. Cover and
refrigerate for four hours or until mixture sets.
- Roll teaspoonfuls of mixture into balls. Place on a flat plate;
cover and refrigerate for one hour.
- Melt rest of chocolate. Dip truffles into
melted chocolate using two teaspoons or a dipping stick. Let excess chocolate drain off
before transferring truffles to a foil-lined plate. Set aside to dry. Using a fork,
drizzle dark chocolate randomly over truffles. Let dry and store in an airtight container.
Do not refrigerate or eat them all yourself!
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| Louise Cakes |
3ozs butter
- 1 cup white sugar
- 2 egg yolks
- 2 cups flour
- 1 tsp Baking Powder
- 1/8 tsp salt
- Raspberry jam
- 1 1/2 cups coconut
- Cream together butter and 3
level tbs of sugar. Beat in well 2 egg yolks.
- Sift and add flour, Baking Powder and salt.
- Spread out in sponge roll tin (8x11) Over the top spread with
raspberry jam.
- Beat the 2 egg whites till stiff. Fold in the remaining sugar and
coconut. Spread over the jam.
- Bake in moderate oven temperature (325-350 F) for about 1/2 hour
till shortcake is well cooked.
- Cut into squares while hot. N.B. if meringue gets browned before
biscuit is cooked cover the top with a piece of clean brown paper.
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| ANZAC Biscuits |
1/2 cup flour
- 3 oz sugar
- 1 cup coconut
- 1 cup rolled oats
- 2 oz butter
- 1 tbs golden syrup
- 1/2 tsp Baking soda
- 2 tbs boiling water
- In a bowl mix together flour,
sugar, coconut and rolled oats.
- In a pot melt the butter and golden
syrup to make the wet mix.
- In a cup put in Baking soda and boiling water. Add to syrup
mixture.
- Make a well in flour, pour in mixture and mix into a firm dough.
Place teaspoonfuls onto a cold greased tray. Bake at 325 F till golden brown.
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