Recipes

Monte Carlo Biscuits with strawberry Apple Jam 

125gm margarine 

1/3 C brown sugar

1 tsp vanilla

1 egg,beaten

¾ C SR Flour

½ C Plain Flour

1/3 C dessicated coconut

½ C strawberry apple jam

Butter Cream Icing

3tbsp margarine

1 C Icing sugar

Mix together and ensure that it is quite thick and not runny put aside 

1. Preheat Oven
2. Line two trays with baking paper
3. In largest bow add:

• Margarine
• Brown sugar
• vanilla

1. Add beaten egg and mix well
2. Stir in both flours and coconut into margarine mixture
3.  Divide mixture in 16 biscuits and gently flatten with fork
4. Bake for 15 minutes

Strawberry Apple Jam

500gm strawberries, halved

1 green apple, peeled, cored and grated

1/8 C water

Juice of 1 lemon

500gm sugar

Add all ingredients in medium saucepan, heat gently until the jam thickens and changes colour and put aside.

To test jam:

Place spoonful onto plate allow to cool slightly and run finger through if it remains separated it’s ready.

To assemble:

Place small amount of icing and jam on one biscuit, sandwich with another biscuit 

Lemon Delicious 

2tbsp margarine

¾ C Caster Sugar

1 tbsp lemon zest

3 Eggs separated

1 1/3 C milk

1/3 C lemon juice

¼ C SR Flour

Preheat Oven 180 C 

1. Separate eggs keep yolks and eggs in different bowls
2. Cream butter, sugar and zest
3. Add egg yolks, milk and flour
4. Gradually add lemon juice
5. In large clean bowl with whisk, beat egg whites until stiff
6. Fold into the mixture
7. Pour into greased glass casserole dish 
8. Bake for 20-25 min until brown on top and firm to touch

Hummingbird Cake 

1 ½ C flour

½ tsp cinnamon

½ tsp bicarb soda

1 C caster sugar

3 eggs, lightly beaten

½ C vegetable oil

½ c milk

2 bananas mashed

½ c crushed pineapple

1. Preheat oven 160
2. Mash bananas
3. Line muffin tray with patty case liners
4. In second largest bowl, add flour, cinnamon, bicarb and sugar
5. In measuring jug add eggs, oil, milk and pineapple and mashed bananas
6. Pour banana mixture into flour mixture and stir well
7. Evenly pour into muffin trays
8. Bake for 20-25minutes until well cooked 

Lemon Cordial Concentrate

makes 3 litres 

8 medium (or 6 large) lemons

1.5 kg sugar

1 tablespoon tartaric or citric acid

4 cups boiling water

This cordial is also very nice made with three tangelos substituted for three of the lemons or try using limes instead of lemons.

Finely grate the lemon rind. Squeeze the juice from the lemons.

Place the sugar, tartaric or citric acid, lemon rind, lemon juice and boiling water in a large bowl.

Stir until the sugar has dissolved.

Leave to stand until cool (overnight for preference), then strain through a sieve and pour into sterilised bottles.

Seal. Store in the fridge after opening.