Not losing recipes since 2009
Rice paper
100g dessicated coconut
100g caster sugar
2 egg whites (beaten)
1 flat tbl plain flour
1 tsp vamilla extract
1 pinch salt
Preheat the oven to 160ºc
line a baking sheet – greese proof paper then rice paper.
whisk the eggwhites to a soft peak – add the sugar and mix. Add the remaining ingredients and mix. spoon out onto the rice paper – makes about 8-12, depending on size..
Makes about 12-18.
My mum always made rock buns – everyone likes ’em she said. they’re a bit like a rich cakey scone. can get a little dry after a say or so.
8oz sr flour
4oz sugar
4oz butter
4oz currents, sultanas, raisins (whatever you got)
pinch salt
1 egg
enough milk to make a stiff batter/ loose dough
Sugar to decorate
Mix the flour and sugar, and rub in the butter to bread crumbs.
add the currents and egg and enough milk to loosely bind. Add big dollops to a lined baking sheet. Sprinkle a little sugar on the top. They will spread a bit when cooking, but should turn out like rocks on a baking sheet.
Cook at 180ºc for 20 mins.
100g desiccated coconut
100g caster sugar
2 egg whites
1tbsp plain flour
1 pinch of salt
1tsp vanilla extract
Rice paper
Preheat oven to 160C/fan. Line a baking tray with greaseproof paper and then the rice paper
If you like, toast the coconut in the oven for a few minutes , and cool before making the macaroons (I prefer not to) .Mix the desiccated coconut, sugar, flour, salt, vanilla extract and egg whites together. The mixture should be loose and sticky. Spoon the mixture into slightly flattened ‘dollops’ onto the rice paper and cook for 14-16 minutes until golden brown.
As I write this, the muffins are in the oven, so here’s hoping…
Makes 10-12, depending on generosity!
Mix everything except the raspberries and chocolate until smooth. add the chocolate, then last thing, gently fold in the raspberries so they don’t get mushed up.
Put them in muffin cases and cook for 25mins or so – until cooked anyway…
(at the time of writing, I’m not sure how long that will be..)
6oz rough puff pastry
1/2 lb currants
1/4 lb Peel
1/4lb margarine
2oz castor sugar
3/8th tsp cinnamon
beat mag and sugar add fruit, peel and cinnamon.
Roll the pastry and cut into diamond shapes. place a spoonful of mix on 1 half, wet the edges and fold over. brush with egg and bake in a hot oven.
Makes about 12
1 cup whole wheat flour
1 cup sr flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tsp cinnamon
1/2 cup butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 200c
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
Put into muffin tins and sprinkling the remaining 1/4 cup brown sugar on top and bake.
5-6 dozen baby donuts
Doughnuts:
2 cups flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk
1 tsp vanilla extract
2 eggs, beaten
2 tbsp butter, melted
Seeds from one vanilla bean
Preheat oven to 425°F. Spray donut pan with nonstick cooking spray.
In large mixing bowl, sift together all purpose flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, vanilla seeds and butter and beat until just combined. Spray doughnut cavities with cooking spray or brush with butter. Fill each donut cup approximately 1/2 full.
Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing. Finish doughnuts with vanilla glaze. Donuts are best served fresh.
Vanilla Glaze:
1 cup icing sugar
1 tbsp. milk
½ tsp. vanilla extract
175g softened butter
175g cater sugar
3 eggs (room temperature) beaten
150g SR flour +25g cocoa
or
175g SR flour
1/2 teaspoon baking powder
vanilla
2 tblspn milk
whisk the eggs, sugar, vanilla and butter until white and fluffy. Mix in the flour.
Makes about 12 muffin size, or 24 cupcake size
top with butter-cream
2 cups flour,
3/4 cup of sugar
2 teaspoons of baking powder
1 teaspoon of salt.
Add spices such some nutmeg & cinnamon
1 tablespoon of butter.
2 beaten eggs
3/4 a cup milk
1 tsp vanilla
