Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training
I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood
http://meltingpot.fortunecity.com/georgia/677/recipe/main/
Battered Saveloys
Ingredients
# 8 thick wooden skewers
# 8 saveloys or frankfurters
# plain flour
# oil for deep frying
# tomato sauce
Batter
# 1/4 cup self raising flour
# 2 TBSP plain flour
# 1/4 tsp bicarbonate of soda
# 1/2 cup water
# 1 egg, slightly beaten
Directions
Invert wooden skewers through center of saveloys lengthways, leaving about 8cm protruding at one end for a handle. Dust saveloys lightly with flour. To make batter, place fours, soda, water and egg in a food processor or blender, process for 10 seconds or until smooth, transfre mixture to a bowl.
Heat oil to moderatley hot in a deep heavy based pan, holding ends of skewers, dip saveloys one or two at a time into the batter, coating completely. Drain off excess batter. Holding skewer ends, gently lower battered saveloys into the hot oil. Hold for a few seconds until saveloys float unaided. Cook for 1 minute or until lightly golden.
Carefully remove from oil with tongs and drain on paper towels. Repeat process with remaining saveloys.
Re-dip each cooked saveloy in batter and repeat the process (double batter them).
Crown Roast of Lamb with Tipsy Sweet Potato Stuffing
Ingredients
# 1 Crown Roast - 12 cutlets
Stuffing Ingredients
# 500g (1LB) cooked, mashed sweet potato
# 2 Tbsp sherry
# seasoning to taste
# 1 egg, lightly beaten
# 1 onion, finely chopped
# 1 Tbsp chopped parsley
Directions
Mix all stuffing ingredients together. Fill the lamb cavity with stuffing and place roast in a baking dish. Bake at 180C (350F) for 1 hour. Serves 6
Chicken Puff Kiev
Ingredients
# 90g (3oz) unsalted butter
# 1 clove garlic, crushed
# 2 shallots, chopped
# 1 Tbsp parsley, chopped
# 2 tsp Worchestershire sauce
# 1/4 tsp black pepper
# 4 whole chicken breasts, skinned and boned
# 2 sheets ready rolled puff pastry
# milk or cream for glazing
Directions
Cream the butter, garlic, shallots, parsley, Worchestershire sauce and pepper together and shape into a 28cm (11”) oblong. Wrap in foil and freeze until firm.
Pound out chicken breasts until very thin with a meat mallet or rolling pin.
Cut frozen butter mixture into 4 equal portions. Place 1 portion in the center of each chicken breast and fold chicken over butter so that it is completely encased and makes a roll shape.
Cut pastry sheets in half and place a chicken roll on each strip of pastry. Roll up firmly. Place seamside down on a greased baking sheet.
Glaze with milk or cream and bake at 230C (450F) for 20-25 minutes or until pastry is golden brown. Serves 4
Meat Pie
Ingredients
# 750g (1 1/2 lb) blade or round steak
# 1 onion, diced
# 2 Tbsp flour
# 6 shakes pepper
# 2 tsp chopped parsley
# 1 1/2 cups stock
# 1/2 recipe Flaky Pastry
# parsley sprigs
Directions
Cut meat into 2 cm pieces. Place meat, onion, flour, pepper and chopped parsley in saucepan, mix together. Add stock, bring to a boil and simmer for 1 hour. Stir frequently, OR microwave for 5 minutes on high power, then 12 minuted on medium power. Place the meat mixture into a pie dish. Set oven to 220C (425F).
Roll out pastry to the shape of the pie dish and 5 cm larger all around. Cut a 2 cm inch strip from outside edge of pastry. Brush the edge of the pie dish with water. Fit the strip of pastry carefully around the edge without stretching it, cut-side out. Join ends neatly and brush strip with water.
Using a rolling pin, lift large piece of pastry without stretching it, cover dish and press edges lightly. Trim edge and cut a 3 cm intervals, drawing flakes up with knife. Glaze with milk, and slit top of pie to allow steam to escape, place on baking tray.
Bake at 220C for 20 minutes, then at 190C (375F) for another 10 - 20 minutes. Garnish with parsley and serve. Serves 6.
http://meltingpot.fortunecity.com/georgia/677/recipe/bread/flaky.html
Flaky Pastry
Ingredients
# 2 cups flour
# 1/4 tsp salt
# 1/2 - 2/3 cup water
# 1/4 tsp lemon juice
# 2/3 cup butter
Directions
Sift flour and salt, mix water and lemon juice. Soften shortening slightly with a knife and divide into 4 equal portions. Rub one portion of shortening into flour. Mix into a dough with the water and lemon juice. Turn onto a floured board and knead lightly until pastry is smooth and pliable. Roll pastry into rectangular shape.
Flake one portion of shortneing on top two thirds of rectangle. Fold in three by placing the lower third over center third, and top over lower third. Rest pastry in refrigerator for 5 minutes.
Turn pastry so that the folded edge is to the left. Press rolling pin at intervals along pastry, thus evening the shortening. Roll out again, rolling away from you to keep the layers of flakes even in the pastry. Use short light strokes and keep the pastry in good rectangular shpae. Rest pastry in the refrigerator between each rolling and folding.
Proceed as before until the remaining portions of shortening have been used. Cover and place pastry in refrigerator until needed.
http://meltingpot.fortunecity.com/georgia/677/recipe/vegetable/
Stuffed Pumpkin
Ingredients
# 1 stalk Celery, chopped finely
# 1 1/2 cups Water
# 1 tsp Paprika
# 1 Tbsp Grated Parmensan Cheese
# 2 Tbsp Dill
# 100g Mushroom (Cups/Buttons), sliced
# 1 1/2 cups Chicken Stock
# 1 Bay Leaf
# 1 slice Wholemeal Bread, crumbled
# 3/4 cup Cottage Cheese
# 1/2 cup Rice (Brown)
# 1/2 cup Lentils (Brown)
# 4 Pumpkins (Baby Nugget)
Directions
If desired - soak lentils in 1 1/2 cups of water for 1 hour. Drain, rinse and drain again. Place lentils, rice, chicken stock and bay leaf in saucepan, bring to the boil, cover and simmer for 30-35 minutes (water should be absorbed). Remove bay leaf.
While lentils are cooking, pierce pumpkins in several places with a sharp skewer and bake in a moderate oven for 25 m
inutes. Remove from oven, cut lid from top and scoop out seeds.
Combine cooked lentils, mushrooms, celery, dill and cottage cheese. Use this mixture to fill pumpkins.
Combine breadcrumbs, cheese and paprika, sprinkle on top of pumpkins. Bake in a moderate oven for 25 minutes. Serve with a green salad or steamed green vegetables.
Baked Butter Beans
Ingredients
# 375 g Butter Beans
# 1 large Onions chopped finely
# 5 cups Water
# 1 Apple, peeled and chopped
# 2 Tomatoes, diced
# 2 Tbsp Brown Sugar
# 2 Bay Leaves
# 1/4 cup Vinegar (Brown)
# 1 Tbsp Dry Mustard Powder
Directions
Place beans, water and bay leaves in a saucepan. Bring to the boil, cover, turn off heat and leave to stand for an hour (if leaving longer, place in refrigerator). Bring beans to the boil and simmer, covered for 1 hour (or microwave, covered, on HIGH for 30 minutes). Drain beans, reserving 1/2 cup liquid. Add remaining ingredients to beans, pour into a casserole dish and bake, covered, in a slow oven for 1 hour. (Or microwave, covered, on MEDIUM for 30 minutes.)
Potato Cakes
Ingredients
# 125g (4oz) flour
# 1/2 tsp baking powder
# 1/2 tsp salt
# 1/2 tsp pepper
# 30g (1 oz) butter
# 250g (8oz) mashed potatoes
# enough milk to moisten
# butter for frying
Directions
Sift flour, baking powder and salt into a bowl. Add pepper then rub in butter with fingers tips. Make sure that the potatoes are finely beaten, blend in with enough milk to make a stiff dough. Turn onto a lightly floured board, roll out to about 5mm (1/4 inch) thick, and cut into rounds about 5cm (2 inch) in diameter. Pan fry in butter until golden brown on both sides. Makes 6 - 8
Devilled Carrots
Ingredients
# 375g ( 13oz) carrots
# 1 Tbsp butter, melted
# 2 tsp brown sugar or honey
# 1 tsp mustard
# 3 shakes cayenne
# 1 Tbsp water
Directions
Prepare carrots and cut into sticks. Saute’ in butter for 2 minutes, add other ingredients. Simmer 5 minutes. Serve. Serves 4
Onions Monaguesques
Ingredients
# 400g (14oz) very small onions
# 1 c water
# 1/2 tsp salt
# 1 Tbsp tomato paste
# 1 Tbsp sugar
# 1 1/2 Tbsp vinegar
# 2 Tbsp olive oil
# 1 1/2 Tbsp sultanas
# Sprig of thyme, parsley and bay leaf
Directions
Prepare onions. Mix onions with all ingredients, simmer 45 minutes, serve hot or cold. Serves 4.
Gingered Snow Peas
Ingredients
# 1 clove Garlic
# 2 tsp sliced Ginger
# 300g trimmed Snow Peas
# 1/2 cup sliced Spring Onions
# 2 cups sliced Mushroom (Cups/Buttons)
# 3/4 cup Chicken Stock
# 1 Tbsp Dry Sherry
# 1 Tbsp Soy Sauce (Salt Reduced)
Directions
Heat chicken stock and garlic and boil until reduced to 1/4 cup. Remove garlic. In a wok or large frypan, place reduced chicken stock, ginger, vegetables and sherry. Stir fry for 3-4 minutes, tossing frequently. Add soy sauce. Serve with steamed rice.
—
Vegetable Casserole
Ingredients
# 3 capsicums cut into strips
# 3 eggplants, sliced
# 6 zucchini, sliced
# 3 tomatoes skinned and chopped
# 2/3 cup olive oil
# 2 cloves crushed garlic
# 3 onions, thinly sliced
# 1 cup chicken stock
# salt and pepper to taste
Directions
Toss vegetables with oil, salt and pepper and transfer to a casserole dish. Cover and bake at 180C (350F) for 1 hour. Serves 4 - 6
http://meltingpot.fortunecity.com/georgia/677/recipe/bread/
Pistachio Nut Bread
Ingredients
# 4 egg whites
# 1/2 cup caster sugar
# 1 cup flour
# 1 cup pistachio nuts
Directions
Preheat oven to 180C (350F). Beat egg whites stiffly. Gradually add sugar and continue beating until mixture is stiff. Fold in flour and pistachios. Place in greased log pan and bake for 50 - 60 minutes. Cool on wire rack. Wrap in foil and stand for 3 - 5 days. Slice very thinly, and place on cookie sheet and dry in oven at 150C (300F) for about 30 minutes. Makes 36 slices.
Almond Bread
Ingredients
# 4 egg whites
# 1/2 cup caster sugar
# 1 cup flour
# 1 cup whole almonds with skins on
Directions
Preheat oven to 180C (350F). Beat egg whites stiffly. Gradually add sugar and continue beating until mixture is stiff. Fold in flour and almonds. Place in greased log pan and bake for 50 - 60 minutes. Cool on wire rack. Wrap in foil and stand for 3 - 5 days. Slice very thinly, and place on cookie sheet and dry in oven at 150C (300F) for about 30 minutes. Makes 36 slices.
Choux Pastry
Ingredients
# 3/4 cup flour
# 3/4 cup water
# 1/4 cup butter
# 3 Eggs
Directions
Sift flour onto paper. Put water and butter into a saucepan, stir until butter is melted and bring to a boil. Remover from heat immediatley, add flour all at once. Stir vigorously with a wooden spoon until mixture leaves the sides of the saucepan and forms a smooth ball. Allow to cool for 2 minutes. Add eggs, one at a time, beating thoroughly after each addition (electric mixer may be used) Beat thoroughly until mixture is smooth and glossy. Cool thoroughly before using. May be refrigerated for later use.
[Is this the Puff Pastry?...granny]
Sweet Milk Loaf
Ingredients
# 1 1/2 Tbsp compressed yeast, or 3 tsp dried yeast
# 1/2 cup warm water
# 1 1/2 Tbsp sugar
# 2 cups flour
# 2 Tbsp skim milk powder
# 1 tsp salt
# 2 Tbsp butter, melted
# 1 egg, beaten
# Bun Glaze
Directions
Work up yeast with sugar and water. Sift flour, powdered milk and salt. Make a well in center of flour and pour in yeast mixture, butter and egg; mix into a soft dough. Turn onto a slightly floured board and knead until dough is smooth and elastic. Cover and rest the dough for 5 minutes.
Reknead, and shape dough into loaf and place into loaf pan; press well into corners. Preheat oven to 200C (425F). Cover and let rise for 20 - 30 minutes until dough is about 2cm (3/4 inch) above pan. Bake (if necessary, reduce heat to 180C (350F) after 10 minutes) 25-30 minutes. Turn onto cake cooler, glaze and cool.
Ladder Loaf
Ingredients
# 1 recipe of Sweet Milk Loaf
Filling
# 1/2 cup brown sugar
# 1 1/2 Tbsp butter
# 1/2 cup mixed, diced fruit
# Bun Glaze
Directions
Follow the first method for the Sweet Milk Loaf. (Up to cover for 5 minutes). Mix filling ingredients. Roll dough into a rectangle approx 25 cm (10 inches) wide by 30 cm (12 inches) long. Spread filling on center part of dough. Make a series of cuts, about 2cm (3/4 inch) apart, from the edge of the dough on each side to the center portion. Fold strips from each side alternately over the center filling to give a plaited effect. Place on a tray, cover and let rise 20 - 30 minutes.
Set oven at 200C (400F) and bake for 15 - 20 minutes (if necessary, reduce tempreature to 180C (350F) after 10 minutes. Make bun glaze. Lift loaf onto cake cooler, glaze and cool.
Damper
Ingredients
# 2 cups self raising flour
# 1/2 tsp salt
# 1 1/2 cups milk
Directions
Sift the flour and salt into a bowl, add sufficient milk to make a manageable dough. Bake on greased and floured baking sheet 25 - 30 minutes at 220C (400F). Baste with milk during cooking. Serve with lashings of butter
Cheese and Sage Damper
Ingredients
# 2 cups Flour (Wholemeal Self Raising)
# 3/4 cup Cheese (Low Fat Cheddar)
# 1/2 tsp Paprika
# 1/4 tsp Pepper (Black)
# 1 tsp Sage Leaves (Dried)
# 40g Butter (low fat/low salt) or margarine
# 1 cup Skim Milk (Evaporated)
# 3 tsp Milk
# 2 tsp Parmensan Cheese, grated
# 2 tsp Poppy Seed
Directions
Using a food processor, grate cheese. Mix in flour, paprika, pepper and sage. Add butter, or margarine, and process until crumbly. Add evaporated milk and mix to a soft dough. On a lightly floured surface, knead dough and shape into a 20cm round shape. Using a sharp knife, cut almost through the dough into 8 wedges. Brush top with milk and spinkle with Parmesan and poppy seeds. Bake at 180 C for 25-30 minutes. When slightly cooled, cut into wedges and serve.
Fruit Bread
Ingredients
# 1 Tbsp Oil (Vegetable)
# 2 cups Wholemeal Plain Flour
# 1/4 cup Warm Water
# 2 cups Boiling Water
# 1 tsp Brown Sugar
# 28g Yeast (Dried) (appx 2 packets)
# 1 cup Oat Flakes or Rye flakes
# 1 cup Apricots (Dried)
# 1 cup Sultanas
# 1 Tbsp Honey
# 1 cup White Plain Flour
# 1/2 cup Wheatgerm
# 1/2 cup Bran (Unprocessed)
Directions
Combine oats, apricots, sultanas, honey, oil and boiling water. Cover and leave until lukewarm. In a small bowl, combine yeast, sugar and warm water, stirring well. Leave for 5-10 minutes or until beginning to froth. Add yeast to oat/fruit mixture. Stir in remaining ingredients to form a soft dough. Place basin into a plastic bag and fasten loosely. Leave for 1-2 hours or until doubled in bulk. Punch dough down and form into two loaves. Place into greased tins, chosen so that dough comes about 2/3 way up the tin. (Alternatively, divide dough into three portions, roll each to a long piece and plait.) Cover with plastic bag or plastic wrap and leave until doubled again. Remove plastic and bake at 200 C for 15 minutes then reduce heat to 180 C and continue baking for 25-30 minutes (when cooked, loaf will sound hollow if tapped on bottom).
http://meltingpot.fortunecity.com/georgia/677/recipe/soup/
Mutton Broth
Ingredients
# 250g neck of mutton or lamb
# 1.5L water
# 1 tsp salt
# 6 shakes pepper
# 2 Tbsp pearl barley
# 1/2 medium carrot
# 1/4 medium turnip
# 1/2 medium onion
# 1 stalk celery
# 1 tsp chopped parsley
Directions
Cut meat from the bones, remove fat and dice meat into 1 cm pieces. Soak meat and bone in water with salt and pepper for 1/2 hour, bring slowly to a boil. Wash pearl barley and add as soon as soup is boiling, simmer 1 1/2 hours. Prepare and dice vegetables into 1 cm pieces, add to soup and simmer 15 - 20 minutes before serving. Remove fat and bones, adjust flavor and consistency, if necessary. Garnish with chopped parsley. Serves 4 - 6.
Cream of Carrot and Honey Soup
Ingredients
# 500g (1LB) baby carrots
# 4 cups vegetable stock
# 1/4 cup honey
# 3 cloves garlic, crushed
# salt
# mace
# 150ml (1/4 pint) cream
# chopped parsley
Directions
Slice carrots into a saucepan with the vegetable stock, honey, garlic and salt. Bring to a boil, reduce heat and simmer 30 minutes or until carrots are tender. Adjust seasonings to taste. Puree in a blender or food processor and gently reheat before adding the cream. Do not boil. Served with chopped parsley. Serves 6
Lamb Shank Soup
Recipe Supplied by: John Cuddihy
Ingredients
# 2 lamb shanks
# 2 carrots diced into small cubes
# 2 zucchini diced into small cubes
# 1 onion chopped fine
# 4 cloves of garlic crushed
# 1 pkt of chicken noodle soup mix
# cracked pepper to taste
# teaspoon of vegemite
# bay leaf
Directions
Place all ingredients into a soup pot and cover with water, simmer for 2 hours.Remove lamb shanks and remove meat and return meat back to soup. Simmer for 30 mins.
http://meltingpot.fortunecity.com/georgia/677/recipe/salad/
Minted Orange Salad
Ingredients
# 6 oranges, peeled, halved and seeds removed
# 1/2 pineapple, peeled, cored and quartered
# 1/4 cup mint leaves, chopped
# 2 tsp sugar
# 1/3 cup malt vinegar
# 2 Tbsp water
Directions
Slice the oranges and pineapple into a serving bowl and chill. Combine remainder ingredients in a blender and blend until smooth. Pour dressing over oranges and pineapple and serve. Serves 8 - 10
Patio Salad
Ingredients
# 4 300g (10oz) cans kidney beans, drained
# 8 hard boiled eggs, chopped
# 1 cup finely chopped onion
# 2 cups chopped celery
# 1/3 cup relish, pickles or chutney
# 2 cups grated cheddar cheese
# 2 cups sour cream
Directions
Combine all ingredients into a bowl and serve. Served 4 - 6
Sunshine Salad
Ingredients
# 1 1/2 cups cooked elbow macaroni
# 1 cup sliced green beans
# 1/2 red capsicum, finely sliced
# 1/2 cup celery, finely sliced
# 1/4 cup chopped shallots
# 2 Tbsp mayonnaise
# shredded lettuce for serving
Directions
Combine all ingredients in a large salad bowl and toss thoroughly. Chill until needed. Serve on a bed of shredded lettuce. Serves 2
http://meltingpot.fortunecity.com/georgia/677/recipe/beverage/cordial.html
Fruit Cordial
Ingredients
# 3 cups sugar
# 1 Tbsp citric acid
# 1 Tbsp tartaric acid
# 3 lemons
# 3 oranges
# 1.5 Liters boiling water
Directions
Place sugar and acids in large basin. Grate rind from fruit and add to sugar. Squeeze juice from fruit and add. Pour boiling water over and stir until sugar is dissolved, cool and bottle. Before service dilute with iced water - 1 part cordial to 4 parts water. Serves about 50.
http://meltingpot.fortunecity.com/georgia/677/recipe/dessert/
Cassata
Ingredients
# 50g chocolate
# 1/4 cup cream
# 1 Tbsp cocoam sifted
# 1 Liter vanilla ice cream
# 1/3 cup red and green glace cherries, chopped
# 1/3 cup glace ginger, chopped
# 1/2 cup flaked almonds
# 1/2 tsp almond extract
Directions
Melt chocolate in a double boiler, add cream and cocoa. Divide ice cream into 3 bowls. Fold chocolate mixture into first bowl of ice cream and spread evenly into loaf pan #1, freeze. Fold cherries and ginger into second bowl of ice cream, spread evenly into loaf pan #2, freeze. Fold almonds and almond extract into third bowl of ice cream, and spread evenly into loaf pan #3, freeze.
When ice cream is solid, unmold by quickly dipping each pan base into hot water and invert it onto a plate. Place one layer on top of next with the chocolate layer in the middle. Smooth edges with a spatula and refreeze. Serve in slices. Serves 6-8.
Spiced Pears
Ingredients
# 1 cup water
# 1 cup red wine
# 2 Tbsp lemon juice
# 1 cup sugar
# 1 stick cinnamon
# 1 tsp whole allspice
# 4-5 firm pears, peeled with stalks attached
Directions
Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil. Reduce heat and simmer gently for 5 minutes. Place the pears in an ovenproof dish and pour the syrup over them. Poach at 150C (300F) for 20 - 25 minutes or until tender. Pour a small amount of the syrup in the bottom of desset dishes and place in the pears. Serve with whipped cream. Serves 4.
Castle Pudding
Ingredients
# 60g (2oz) butter
# 60g (2oz) brown sugar
# 1 egg
# 1/2 cup self raising flour, sifted
# 1 Tbsp milk
# 3 tsp cocoa
# 1 Tbsp hot water
# 1/4 cup vanilla essence
Directions
Grease 5 ramekins. Cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well. Spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla and hot water to the remaining mixture. Top up each ramekin and swirl the two mixtures together with a spoon. Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 minutes. Allow to stand 1-2 minutes prior to serving.
Australian Sticky Toffee Pudding
Australian Sticky Toffee Pudding Recipe By : Jill Dupleix
Serving Size : 6 Preparation Time :0:00 Categories : Desserts 1 cup dates (180g) — pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 TBSP butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) — sifted
Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter
Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top and leave to stand. Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition. Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7” square or round cake tin. Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve, then quickly reheat when needed.
Cut pudding into squares and place each square in the centre of a warm dinner plate. Pour hot toffee sauce over each square and serve with fresh cream.
Dumplings and Cocky’s Joy
Ingredients
# 1 1/2 cups self raising flour
# 2 TBSP caster sugar
# 60g butter, melted
# 1 egg, lightly beaten
# 1/4 cup milk
# 1 1/3 cups water
# 1/3 cup golden syrup
# 1/2 cup soft brown sugar
# 1/2 tsp lemon juice
# 60 g butter extra
Directions
Sift flour into mixing bowl, add sugar and stir until combined. Make a well in the center. Combine butter, egg and milk, and add to the dry mixture. Using a knife, stir until just combined.
Combine water, syrup, juice and extra butter in a large pan. Stir over high heat until sugar has dissolved, bring to a boil.
Carefully drop heaped tablespoonfuls into the syrup. Reduce heat to low and cook for 10 minutes or until dumplings have risen and are cooked through.
Ladle the syrup over the dumplings occasionally during cooking. Serves 4.
Pineapple and Jelly Supreme
Courtesy of Eliza Garrett
Ingredients
# 1 pkt. of Jelly(Jello)
# 1 cup of boiling water
# 300mL of cream
# 1 tin of crushed pineapple
Directions
Make Jelly with the boiling water and drained juice of pineapple. Put this in fridge to set. Whip cream. Put pineapple in cream and fold. When Jelly is nearlly set, beat it with an egg beater. Fold Jelly into cream. Then place in frige overnight and Bob’s yer uncle.
[LOL, Did I mention that these posts are Australian recipes?...granny]
http://meltingpot.fortunecity.com/georgia/677/recipe/dessert/
Dundee cake
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Wed, 15 Sep 1993 12:00:00 +0200
Servings: 6
110 g Sultanas, cleaned 225 g Butter
110 g Currants, cleaned 1 ts Baking powder
110 g Raisins, cleaned and stoned 225 g Caster sugar
50 g Mixed peel, chopped 3 Eggs
75 g Glace cherries, chopped 1 tb Sherry
50 g Ground almonds 3 tb Almonds, blanched and halved
250 g Plain flour Grated rind of 1 lemon
(For a 18cm-cake tin)
Grease and line the base and sides of the tin and grease the paper lining.
Mix the sultanas, currants, raisins, peel, cherries and ground almonds
together.
Beat the butter until it is soft and creamy then add the caster sugar and
beat the mixture with the lemon rind until light and fluffy in both colour
and texture. Beat the eggs together then add them gradually to the creamed
mixture, beating well between each addition. Sift together the flour and
baking powder and lightly stir it into the creamed mixture with the sherry
and all the dried fruit.
Turn the mixture into the tin, spread it to the sides and slightly hollow
out the centre, then cover the surface with the almonds.
Bake the cake at 160 oC (325 oF) for 2.5 - 3 hours or until a warm skewer
pushed into the mixture comes out clean.
Cool the cake in the tin for 15 minutes then turn it out onto a wire tray
to cool completely.
(casted sugar = granulated sugar, Glace cherries = candied cherries,
Sultanas = seedless white raisins)
(From: A feast of Scotland, Janet Warren)
Lamingtons
Ingredients
Cake
# 1 cup butter
# 1 cup caster sugar
# 4 eggs, beaten
# 2 cups self raising flour
Directions
Preheat oven to 180C (350F). Grease a slab cake pan or line with non-stick cooking paper. Cream butter and sugar, gradually add eggs and mix well. Add flour alternately, about 1/3 at a time; stir gently and thoroughly. Place batter in pan, and bake for 1 - 1 1/4 hours, decreasing temp to 160C (325F) during cooking. Place on a wire rack to cool
Frosting
# 2 cups icing sugar
# 2 Tbsp cocoa
# 1 Tbsp boiling water
# 1 Tbsp vanilla
Directions
Sift icing sugar and into an bowl. Add boiling water and vanilla to cocoa and stir into icing sugar; beat well.
Cut cooled cake into 24 blocks. Ice on all sides and roll in 1 1/2 cups coconut. Allow to dry on wire rack.
Lemon Delicious
Ingredients
# 1 Tbsp butter
# 1/4 cup caster sugar
# 1 Tbsop flour
# 2 Tbsp self raising flour
# 2 lemons, rind and juice
# 2 eggs, seperated
# 1 cup milk
Directions
Set oven at 190C (375F). Mix butter and sugar. Stir in flours, lemon juice and rind. Add egg yolks and milk, beat well. Beat egg whites until stiff, fold into mixture. Pour into greased, oven proof dish. Stand dish in a water bath, bake at 190C for 45 minutes until set and lightly browned. Serve with cream or ice cream. Serves 4 - 6.
Rock Cakes
Ingredients
# 2 cups self raising flour
# 1/4 tsp mixed spice
# 1/3 cup butter
# 1/3 cup caster sugar
# 2 Tbsp sultanas
# 2 Tbsp currants
# 1 Tbsp mixed peel
# 1 egg, beaten
# 1/2 cup milk
Directions
Preheat oven to 220C (425F). Sift flour and spice. Rub butter into flour with fingertips. Add sugar, fruit and peel. Mix with egg and sufficient milk to form a stiff dough. Place spoonfuls of mixture on greased oven tray (cookie sheet). Bake at 200C until golden brown, 10 - 15 minutes. Cool on wire rack. Makes 24.
Anzac Biscuits
Ingredients
# 1 cup rolled oats
# 1/2 cup sugar
# 3/4 cup flour
# 1 Tbsp golden syrup
# 1 tsp bicarbonate of soda
# 2 Tbsp boiling water
# 1/2 cup butter, melted
Directions
Set oven to 160C (325F). Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tray (cookie sheet), allowing room for mixture to spread. Bake 18 - 20 minutes. Cool on wire rack. Makes 36 biscuits.
Pavlova
Ingredients
# 4 egg whites
# 1 cup caster sugar
# 1 Tbsp cornflour
# 1 tsp vanilla
# 2 tsp vinegar
Filling
# 1 cup cream, whipped
# 1 bananna, sliced
# 1/4 cup pineapple pieces
# 1 passionfruit
# 1 kiwi fruit, sliced
# 4 glace’ cherries
Utensils needed
# 20cm (8 inch) springform pan, dusted with 1/2 tsp cornflour
Directions
Set oven to 110C (225F). Beat Egg whites until stiff. Add sugar gradually and continue to beat until mixture is stiff. Fold in cornflour, add vanila and vinegar. Pile on oven tray or place in springform pan. bake at 110C (225F) for 1 1/4 - 1 1/2 hours, until firm, without allowing pavlova to color. Cool on tray. Spread pavlova with half of whipped cream/ Cover this with fruit. Decorate with remainder of whipped cream and cherries.
Fruit Gelato
Ingredients
# 1/2 cup sugar
# 1 cup hot water
# juice of 1/2 orange
# juice of 1/2 lemon
# 1 ripe bananna
# 1 egg, separated
Directions
Dissolve sugar in hot water, cool. Add orange and lemon juice. Combine bananna and egg yolk thoroughly, add to juice and water mixture. Pour into trays and freeze for 2 hours (not hard freeze). Remove mixture from freezer and beat thoroughly. Fold stiffly beaten egg white into mixture. Return to freezer and freeze overnight. Serves 8
Frozen Christmas Pudding
Ingredients
# 1/2 cup raisins
# 1/2 cup sultanas
# 1/2 cup currants
# 1/4 cup glace cherries, chopped
# 1/4 cup mixed peel
# 1/4 cup fuit juice or other liquid
# 1 tsp cinnamon
# 1 tsp rated nutmeg
# 1/2 cup almondsm blanched
# 1/2 cup cream
# 1 Liter chocolate ice cream
Directions
Combine fruit with fruit juice or other liquid and spices. Cover and allow to stand overnight. Mix together soaked fruits, almonds, cream and ice cream. Pour into a large mold and cover with foil. Freeze until firm, for at least one week to allow flavour to develop. Unmold by quickly dipping into hot water and inverting onto serving plate. Serves 8.
http://meltingpot.fortunecity.com/georgia/677/recipe/appetizer/
Welsh Rarebit
Ingredients
# 3 slices hot buttered toast
# 1 Tbsp butter
# 2 tsp flour
# 1/4 cup milk
# 3/4 cup grated cheese
# 1/2 tsp mustard
# 1 tsp Worecestershire sauce
# 3 shakes pepper
Directions
Melt butter in a saucepan, add flour, stir well. Add milk and stir until boiling. Remove from heat, add cheese and flavorings, stir until cheese is melted. Spread mixture onto toast and place under broiler until golden brown. Remove crusts and cut each slice into four triangles. Serve garnished with parsley sprigs.
Ham and Ricotta Roulade
Ingredients
# 2 Tbsp butter
# 3 Tbsp flour
# 1 cup milk
# 3 eggs, seperated
Filling
# 1/2 cup smooth ricotta cheese
# 100g chopped ham
# 3 shakes pepper
Directions
heat butter, stir in flour. Add milk slowlym stirring continuously, while bringing to a boil. Remove from heat and beat in egg yolks. Cool. Beat egg whites until stiff, fold egg yolk mixture into egg whites very lightly. Pour into a greased and floured swiss roll pan lined with non-stick baking paper, and bake for 30 minutes at 170C (325F).
Place clean tea towel (dish towel) on wire rack, and turn roulade out onto towel, remove paper. Quickly roll up. Leave to cool. Make filling; mix ham, cheese and pepper. Unroll roulade. Spread with filling, roll up. Cut into 8 slices and serve.
Grilled Grapefruit
Ingredients
# 2 grapefruit
# 2 tsp butter
# 1 Tbsp brown sugar
# 1/2 tsp mixed spice
# 2 glace’ cherries
Directions
Cut grapefruit in half, discard center core and pips. Loosen pulp from pith and cut pulp into segments. Spread top of each grapefruit with butter, sugar and spice. Grill* 4 minutes or until lightly browned. Garnish with half cherries - Serves 4 (* can be done in a microwave on High power for 30 seconds)
Savory Cheese Dip
Ingredients
# 250g cream cheese or ricotta cheese
# 1/2 cup mayonnaise or sour cream
# 1 Tbsp lemon juice
Directions
Mix all ingredients. Can be stored in an airtight container in refrigerator for several days. Serve with crackers or raw vegetables.
Variations
# Avacado Dip - Add 1 mashed avacado, 1/2 tsp chili, 1 Tbsp tomato paste and 1 clove of crushed garlic
# Salmon Dip - Add 1 small can salmon, drained
# Oyster Dip - Add 1 can smoked oysters, drained
# French Onion Dip - Add 1 packet French onion soup mix mixed with 1/4 cup milk
# Smoked Salmon Dip - Add 1 jar smoked salmon, drained
Savoury Puffs
Ingredients
# 1 quanity Choux Pastry Filling
# 2 Tbsp butter
# 1 1/2 Tbsp flour
# 1/2 cup milk
# 1/2 cup chopped savory foods (asparagus, salmon, shrimp, sweet corn, mushroom, tuna, cooked chicken, etc)
# Dill sprigs
Directions
Set oven at 220C (425F), place choux pastry mixture in teaspoonfuls on a cookie shhet lined with non stick baking (parchment) paper and make 24 puffs. Bake for 15 minutes, reduce tempreature to 180C (350F) and cook until puffs are golden brown (about 15 - 20 minutes longer)
Make filling: Melt butter, add flour, and cook for 1 minute. Add milk slowly while stirring. Cook for 1 minute, add savory food; keep hot.
Place puffs on cake cooler, partly split to release steam and ensure crispness. Remove any soft mixture from the center, if necessary. Place filling in puffs, replace tops. Reheat at 150C (300F) for about 10 minutes, serve garnished with dill sprigs.
Dim Sims
Ingredients
# 125g (4oz) minced pork
# 4 shallots, finely chopped
# 1 cup shredded cabbage
# 10 shelled prawns, finely chopped
# 1 Tbsp cornflour
# 1 egg
# 2 Tbsp soy sauce
# few drops sesame oil
# 1/4 tsp salt
# wanton wrappers
# oil for frying
Directions
Combine all chopped ingredients, with cornflour, egg, soy sauce, sesame oil and salt mixing well. Place a teaspoon of mixture into the center of each wanton wrapper, pinch the wrapper together at the top to form a small package. Heat oil and deep fry until golden brown. Drain and serve with soy sauce or sweet and sour sauce. Makes about 30
Sausage Rolls
Ingredients
# 6 slices of bread
# 1/2 cup hot water
# 2kg (4LB) sausage meat
# 1 onion finely chopped
# 1/2 tsp mixed herbs
# 750g (24oz) package ready rolled puff pastry, thawed
# 1 egg, beaten
# seasoning to taste
Directions
Remove crusts from bread and soak in a bowl of hot water for 5 minutes, then squeeze to remove excess moisture. Combine the bread in a bowl with the sausage, onion, herbs and seasonings and place into a piping bag (icing bag). Cut the sheets of pastry in half, and pipe the filling along the edges of the pastry, turning the egde of the pastry over the filling, then turn again so that the filling is completely encased in the pastry. Repeat process with the remaining pastry and filling. Score the pastry at 5cm (2”) intervals and brush with beaten egg. Bake at 230C (450F) on a greased baking sheet for 20 minutes, then reduce temperature to 180C (350F) and bake an additional 10 - 15 min. Makes about 48
Scotch Eggs
Ingredients
# 4 hardboiled eggs
# 500g sausage meat
# 1 Tbsp flour
# 1 egg, beaten
# 1 cup breadcrumbs
Directions
Set oven at 180C. Cover eggs with sausage meat. Coat eggs with flour, egg and breadcrumbs; press crumbs on firmly. Place on baking dish and bake at 180C for 30 minutes. Garnish with parsley sprigs and serve.
http://meltingpot.fortunecity.com/georgia/677/recipe/sauces/
Sauces and Compliments
Ginger Marinade
Ingredients
# 1/4 cup soy sauce
# 1/2 cup pineapple juice
# 1 tsp ground ginger
# 2 Tbsp cider vinegar
# 1 tsp sugar
# 2 Tbsp oil
# 3 shakes pepper
Mix all ingredients. Marinate meat for 2 hours, stitrring occasionally. After meat has been removed for cooking, marinade may be thickened with 1 tsp cornflour, brought to a boil and used as a sauce.
[Today they say it is not safe to reuse the marinade...granny]
Sauces and Compliments
Honey Marinade
Ingredients
# 1 tsp honey
# 1 tsp oil
# 1 Tbsp soy sauce
# 3 shakes pepper
# 1 clove garlic, crushed
# 1/4 tsp herbs
Mix all ingredients together. Marinate meat for 1 hour, stirring occasionally. brush over meat while grilling.
Sauces and Compliments
Orange Marmalade Marinade
Ingredients
# 1 1/2 Tbsp butter, melted
# 2 Tbsp orange juice
# 2 Tbsp marmalade
# 1 clove garlic, crushed
Mix all ingredients together, marinate meat for 1 hour, stirring occasionally. Brush over meat while grilling.
Sauces and Compliments
Egg Sauce
Ingredients
# 1 Tbsp butter
# 1 1/2 Tbsp flour
# 1 cup milk
# 1/2 tsp salt
# 6 shakes pepper
# 1 egg, hardboiled and chopped
# 1 Tbsp chopped parsley
Melt butter in a small saucepan and remove from heat. Add flour, and stir with a wooden spoon. Cook slowly for 1/2 minute, stirring continuously. Do not allow to brown. Remove from heat. Add the liquid, egg and parsley, gradually stir until smooth. Return to the heat and stir until boiling. Reduce heat and stir 1 minute. Serve.
Sauces and Compliments
Curry Sauce
Ingredients
# 1 Tbsp butter
# 1 1/2 Tbsp flour
# 1 cup milk
# 1/2 tsp salt
# 6 shakes pepper
# 1 tsp curry powder
# 1/2 tsp lemon juice
Melt butter in a small saucepan and remove from heat. Add flour, and stir with a wooden spoon. Cook slowly for 1/2 minute, stirring continuously. Do not allow to brown. Remove from heat. Add the liquid, curry and lemon juice and gradually stir until smooth. Return to the heat and stir until boiling. Reduce heat and stir 1 minute. Serve.
Breads
Bun Glaze
Ingredients
# 1/4 cup sugar
# 3 Tbsp water
# 1 tsp gelatin
# 1/2 tsp cinnamon
# 1/2 tsp mixed spice
Combine all ingredients in a small saucepan. Stir over heat until sugar is dissolved, bring to a boil. Cool. Use to glaze sweet doughs.
Sauces
Tomato Yogurt Dressing
Ingredients
# 250ml yogurt
# 1 tsp lemon juice
# 1/2 tsp sugar
# 1/4 tsp salt
# 1 Tbsp tomato sauce
Combine all ingredients, chill before serving.
Sauces
Brown Sauce
Ingredients
# 2 Tbsp butter
# 1 small onion, chopped
# 2 Tbsp flour
# 1 cup stock or water
# 1 tsp Worcestershire sauce
Using a small saucepan fry onion in butter until brown. Add flour and stir with wooden spoon, cooking until mixture is light brown. Remove from heat, add the liquid gradually. stirring continuously. Return to heat and stir until boiling. Add remaining ingredients, reduce heat and simmer 1 minute.
Vatiations
# Tomato Sauce - add 1 cup chopped tomatoes and 1 Tbsp chopped bacon. Simmer 15 minutes.
# Mushroom Sauce - add 50g mushrooms, chopped and sauteed, or 1 small can of mushrooms.
# Onion Sauce - use 1 large onion instead of 1 small onion.
Sauces and Compliments
Plum Chutney
Ingredients
# 1 kg plums (1.5 L prepared)
# 250g onions
# 12 cloves
# 1 tsp mustard seed
# 1/8 tsp cayenne
# 1 tsp ground ginger
# 2 small dried chillis
# 2 1/2 cups vinegar
# 3/4 cup sugar
Prepare plums, wash and remove pits. Peel and slice onions. Tie spices in a muslin bag. Put all ingredients except sugar in pan, stir until boiling. Cook 45 minutes, stirring frequently. Add sugar, stir until boiling and cook 20 minutes. Bottle, seal and label.
[I do not know if this is enough processing for safe food, would be ok in the refrig....granny]
http://aussierecipe.tripod.com/greataustralianrecipes/id6.html
Great Australian Recipes!
Apricot Chicken
Ingredients:
1 packet French Onion soup (can use Chicken noodle)
1 can (425gm) apricot nectar
1 cup of dried apricots (optional)
1 to 1 and a half kgs chicken pieces
Procedure:
1. Blend soup mix and nectar to avoid lumps.
2. Add all ingredients to a casserole dish.
3. Cover and cook in moderate oven until chicken is tender.
Good served over rice.
Thanks to Faye in Sweden for this one!
Chicken Casserole
Ingredients:
500 grams of chicken pieces
1 can (425gm) cream of Chicken soup
1 small can of sweet corn
1 small can of crushed pineapple
Half a tsp tumeric
Procedure:
1. Mix all ingredients in a saucepan (do not add water to the soup).
2. Heat through but do not boil.
Thanks to Faye in Sweden for this one!
Savoury Chops
Ingredients:
1 kg chuck (or braising) chops or steak
1 onion
3 Tblspns tomato sauce
2 Tblspns Worcestershire sauce
salt & pepper
spices to taste (a shake of mustard, curry, ginger & cinnamon)
1 tsp sugar
1 tsp vinegar
1 cup water
Procedure:
1. Roll meat in plain flour and place in a cassarole dish.
2. Mix other ingredients in a jug and pour over meat.
3. Bake 1 and a half hours in a slow oven.
Thanks to Faye in Sweden for this one!
Shepherds Pie
Ingredients:
1 kg mince beef (even better minced cold roast)
1 onion finely chopped
salt & pepper (other seasonings to taste)
1 cup gravy or stock
1 and a half cups mixed vegetables (optional - frozen or leftovers)
2 cups mashed potatoes (4-6 medium raw potatoes)
2 tsp melted butter
Procedure:
1. Fry onion and mince. Cook mince if not already cooked.
2. Combine with gravy and seasonings.
3. Place in a round casserole or deep pie dish.
4. Layer mixed vegetables over the meat.
5. Cover with a generous layer of mashed potato.
6. Smooth top and then decorate with a fork, pour over melted butter.
7. Bake in oven until warm through and top lightly browned.
Thanks to Faye in Sweden for this one!
http://members.tripod.com/cookings_oz/quickfix.htm
When time is short. When the cat ate the meat that had been marinating all day. When you’ve had an experience worthy of the Great Cookings Disaster page. You need a quick fix.
On this page
No Ordinary Emergency Pasta I
No Ordinary Emergency Pasta II
Pantry Rescue I - Tandoori Chicken
Chocolate Sauce for Icecreamnewlight.gif (9786 bytes)
Simple Ways to Avoid Making Dessert
Submit your Quick Fix Idea.
No Ordinary Emergency Pasta I
Keep a large jar of premium tomato based pasta sauce in the pantry (5 Brothers recommended)
Get the pasta cooking
Put the pasta sauce in a saucepan
Add: a few slurps of red wine, a handful of sliced mushrooms and a few pitted and halved Kalamata olives.
Simmer gently until pasta is cooked. At the last minute add a little fresh chopped basil to the sauce.
Combine and chow down. [Submitted by DC]
No Ordinary Emergency Pasta II
Put on some spaghetti or fettuccini (no, not instead of your gold spangly boob-tube - just into a large pot of boiling water.)
Whisk together a few tablespoons of olive oil and some lemon juice (from a fresh lemon or the indispensable plastic bottle of juice you have in the fridge) in a largish bowl.
Whisk in a small pile of grated parmesan cheese
Pit and halve some olives (Yes, you have a jar of lovely Kalamatas nestling in the fridge, and a natty olive pitter in the gadget drawer)
Pick a handful of basil (Yes, you do of course have some fresh basil growing, or have thought ahead, harvested some and frozen the leaves in a freezer bag for future use). Chop roughly.
Add olives and basil to dressing
Drain pasta when it is cooked.
Add to dressing
Mix it around with some tongs, then serve, making sure to distribute dressing, olives and basil roughly evenly between the serving plates
Work out your own proportions by trial and re-trial (error is not all that likely)
Serve with crusty bread - as a starter or a late night snack.
Pantry Rescue I - Tandoori Chicken
You need a jar of tandoori curry paste, plain yoghurt, chicken breast fillets, rice, veges, papadums
Mix Tandoori paste and yoghurt together (see jar for instructions), and smear on chicken. You could adopt the Two Fat Ladies “bare hands” method, but you’ll end up with orange hands. Your choice. But don’t forget the bright red nail polish.
Cook the rice.
Grill the chicken.
Steam or microwave veges (eg carrots, zucchini, broccoli, cauliflower, capsicum). Throw in a few mustard seeds and a sprinkle of garam marsala if you want.
Spray papadums on one side with non-stick canola spray, and zap in the microwave on absorbant paper for 30-45 seconds each. Yes, they go all crunchy!!
Assemble and eat.
Chocolate Sauce for Icecream
Warm a cup of cream in heatproof dish in microwave. Do not boil.
Break up 125g dark chocolate into pieces, put into cream and stir until chocolate is melted and the sauce becomes smooth - this will take a while.
Out on good quality vanilla icecream
Simple Ways to Avoid Making Dessert
Premium icecream/gelato, with strawbs
Ask a guest to bring along something special. It will taste as good!
A fruit platter
A selection of icecream treats - Magnums, Paddle Pops, Frozen Yoghurts etc.
Chocolate biscuits and hot milk
Frozen dough cookies (no need to own up)
Melt a few Mars bars in the microwave (carefully) as a choc-caramel sauce for premium vanilla icecream
Fortune Cookies. (Adventure Club: Pull out the fortunes and replace with your won)
Condensed from The Surreal Gourmet and The Surreal Gourmet Entertains. [Submitted by DC]
Crush a packet of Maltesers and sprinkle on icecream. (Jamie Oliver)
Note: Cookings does not encourage short cutting on desserts, but it you have to . . . .
I found this at Cookings: http://members.tripod.com/cookings_oz
http://members.tripod.com/cookings_oz/recipes.htm
Lumberjack Cake
We had this cake in a cafe, and some years after searching high and low for a recipe, found it in Womens Weekly Sweet Old Fashioned Favourites.
Ingredients
2 large (400g) apples, finely chopped
1 cup (200g) chopped dates
1 teaspoon bicarbonate of soda
1 cup boiling water
125g butter
1 teaspoon vanilla essence
1 cup sugar
1 egg
11/2 cups plain flour
TOPPING
60g butter
1/2 cup brown sugar, firmly packed
1/2 cup milk
2/3 cup shredded coconut
Method
Grease deep 19cm square cake pan, line base with paper, grease paper.
Preheat oven to moderate (180 deg C)
Combine apple, dates, soda and water in bowl, cover, stand until warm.
Beat butter, essence and sugar in small bowl with electric mixer until light and creamy, add egg, beat until combined.
Transfer mixture to large bowl, stir in sifted flour alternately with apple mixture.
Pour into prepared pan.
Bake in moderate oven (180-200) 50 minutes.
Spread with topping, bake about further 30 minutes, or until topping is golden brown. Put a tray on the rack below the cake in the oven, as sometimes the topping bubbles over the edge - if your cake tin isn’t quite deep enough.
Cool cake in pan.
Topping
Combine butter, sugar, milk and coconut in pan, stir over low heat until butter is melted and sugar dissolved.
This a dessert standby in our house. Warm with icecream and cream for dessert, or for afternoon tea in the garden.
I found this recipe at Cookings: http://members.tripod.com/cookings_oz
Hot Norwegian Ginger Bread
Ingredients
2 eggs
3/4 cup brown sugar
3/4 cup molasses
3/4 cup melted butter
3/4 tsp ginger
2 1/3 cups plain flour
1 1/4 tsp cinnamon
1/8 tsp cloves
1/2 tsp nutmeg
2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 cup boiling water
Method
Beat the eggs in a large mixing bowl. Add brown sugar, molasses and melted butter. Mix the spices, soda, baking powder and salt with the flour and sift into the bowl.
Stir everything together “as if you meant it”! Pour the boiling water in the last thing and give the material another mixing. Don’t panic - it will sem runny.
Bake 45 minutes at 180 C
Never put whipped cream on gingerbread. A chunk of butter melted into the spicy hot goodness is acceptable.
[Submitted by AC]
I found this recipe at Cookings: http://members.tripod.com/cookings_oz
Armenian Nutmeg Slice
Ingredients
1 cup plain flour
1 cup self raising flour
125g butter
1 1/2 cups brown sugar
1 cup milk
1 teaspoon bicarb soda
1 egg
1 teaspoon nutmeg
1/2 cup of chopped walnuts (or pecans)
Method
Rub butter into flour, and then add sugar.
Divide the mixture into two
Press half the mixture into base of square lamington tin. The back of a spoon will be helpful
To the other half, add milk, soda, egg and nutmeg.
Mix together and pour over the base.
Sprinkle nuts on top
Bake at 180 deg C for 30 - 40 minutes.
[Submitted by LR]
I found this recipe at Cookings: http://members.tripod.com/cookings_oz
Date Tart
Pastry
180 g butter, cut into cubes
25g suger
1 egg
1 tblspn milk
250g plain flour, sifted.
Put the butter, sugar, egg and milk into food processor and blend until butter is in small pieces. Add flour and mix. Remove from bowl and work into a smooth ball. Rest in fridge for 2 hours (the pastry, silly). Roll out thinly to the “right “ size, place in a 22cm flan tin, being careful not to stretch the pastry. Let stand for 30 minutes, then trim edges. Line with greaseproof paper and half fill the paper with rice. Bake for 20 minutes at 200 deg C, or until golden. Remove and discard paper and rice.
Filling
10 fresh dates, halved, stones removed
7 egg yolks (count them, 7!)
80g sugar
700 ml cream
Dash of vanilla
Place dates on cooked pastry in two circles, pressing them flat if they are above the level of the flan. Cream together the yolks and sugar until light and fluffy. Add vanilla, and mix in the cream. Pour filling into flan, making sure the dates are covered. You can put the flan in the oven when three quarters full and carefully pour the remaining filling in using a jug - but don’t burn your hands on the top of the oven. Bake at 180 deg C for about 30 minutes, or until custard is just set.
From: The RockPool, George Street Sydney
Tip: Meringues or Pavlova are good uses for the egg whites left over. OR Date and Chocolate Cake
[Submitted by DC]
I found this recipe at Cookings: http://members.tripod.com/cookings_oz
http://aussierecipe.tripod.com/greataustralianrecipes/id7.html
Great Australian Recipes!
Aussie Tarts
Ingredients:
For Pastry:
125g butter
3 teaspoons vegemite
1 and a half cups plain flour
1 egg
1-2 teaspoons water
For Filling:
250g light Philly or cottage cheese
2 eggs
2 teaspoons Vegemite
One quarter of a cup of parsley
One quarter of a cup of grated parmesan
1 teaspoon nutmeg
pinch black pepper
250g pkt frozen spinach (thawed)
Procedure:
Pastry
1. Use a food processor to combine butter, vegemite and plain flour until mixture resembles fine breadcrumbs.
2. Add egg and water if required to form a smooth dough.
3. Refrigerate 30 minutes.
4. Roll out dough on a lightly floured board.
5. Cut out rounds and place in flan tins.
Filling
1. Cream Philly or cottage cheese with eggs and Vegemite with an electric beater.
2. Add parsley, grated parmesan, nutmeg, pinch black pepper and thawed spinach. Mix well.
Add filling to pastry and bake in an electric oven 200 celsius for 20-25 minutes, or until firm in the centre.
Thanks to Colleen in Doha for this one!
Cheese Fingers
Ingredients:
Select own quantity of:
Cheese
Bacon
Egg
Procedure:
1. Grate cheese.
2. Finely chop bacon.
3. Mixed with a beaten egg.
4. Pour onto bread and grill until crisp.
5. Cut into fingers and serve!
Thanks to Faye in Sweden for this one!
Mini Edam Quiches
Ingredients:
1 pkt puff pastry (the ready rolled one)
125g edam, grated
125g ham, diced
3 tbsp cream
1 tbsp french mustard
1 egg
1 tbsp chopped parsley
Procedure:
1. Cut out 24 circles of pastry (use a glass about 6 cm in
diameter). Press into patty tins.
2. Combine remaining ingredients, spoon into pastry cases and bake in a hot oven (say 230 degrees celsius) for 20 minutes or until puffed up and golden brown.
Variations:
Hot Chicken Turnovers
Substitute a filling of a small cooked chicken - diced, 2 tsp butter, 1 tsp chopped parsley, a little cream, salt and pepper. Then cut rounds of pastry and spoon on filling (about 1 tsp) and fold over to form a pasty shape, sealing the edges with a fork and glazing the surface with egg.
Mushroom Chicken Rolls
1 cup shredded cooked chicken, about a quarter of a cup of diced ham, 125g chopped mushrooms (sauteed in butter and drained), 2 tsp lemon juice and half a cup of cream cheese. Form into sausage roll shapes.
Savoury Pinwheels
Beat together 4 eggs, add 3 finely chopped onions, 5
rashers bacon, chopped and 500g grated cheese. Lay out the pastry and spread liberally (In Australia, this was enough for 5 sheets of that ready rolled puff pastry). Roll up pastry sheets like a swiss roll, moistening the edge with a
little milk. Cut each roll into 14 pieces. Bake on greased oven tray at 210 degrees celsius for 20 minutes.
Thanks to Marie in Sweden for this one!
Mock Fish
Ingredients:
3 eggs
1 medium sized onion
3 medium sized potatoes (peeled or unpeeled)
2 tblspns plain flour
1 tsp lemon juice (optional)
1 tsp salt
1 tsp pepper
Vegetable oil for frying (even better with lard or dripping)
1. Grate potatoes and onion into a large bowl and drain excess fluid.
2. Beat eggs and add flour, lemon juice, salt and pepper to make a batter.
3. Add batter to potato and onion mix, should be a gluggy consistency.
4. Spoon dessert spoon sized dollops of mixture into hot oiled (or larded or dripping-ed) pan. Mixture should be no thicker than about 2 cm.
5. Fry until golden brown on both sides, drain on paper.
Thanks to me (webmaster) in Norway for this one!
Walnut Cheese
Ingredients:
120 g butter, softened
half tsp french mustard
pinch cayenne pepper
1 tbsp vinegar
250 g tasty cheese
60 g walnuts, chopped
Procedure:
1. Combine butter, mustard, vinegar and cayenne.
2. Add cheese then stir in walnuts.
3. Shape into a round and refrigerate.
Serve at room temperature with crackers or crisp, raw vegetables.
Thanks to Marie in Sweden for this one!
Zucchini Slice
Ingredients:
375g Zucchini
1 cup self raising flour
Half a cup of oil
5 eggs
1 large onion
3 rashers of bacon
1 cup grated cheddar cheese
salt and pepper to taste
Procedure:
1. Grate unpeeled zucchini coarsely, finely chop onion and bacon.
2. Combine zucchini,onion,bacon,cheese,flour,oil and beaten eggs.
3. Season to taste with salt and pepper.
4. Pour into well greased pie dish and bake in moderate oven(180 degrees) for 30-40 minutes or until browned.
Hints:
Can be served hot or cold , but don’t be over generous with the oil or it can end up a bit gluggy. Keeps well. Can be made a day ahead.
Thanks to Christine from Melbourne, Australia for this one!
http://www.bugbios.com/ced1/aust_abor.html
SEARCH
Cultural Entomology - insects in human culture Home Page Icon
Ants Entophiles CE Digest Class Insecta Entolinks
CEDIGIEST First Issue June 1993
Use of Insects by Australian Aborigines
by Dr. Ron Cherry
Reproduced, with permission, from ESA
American Entomologist (32: 8-13)
Rug Art by Lorraine Lamothe
Lorraine Lamothe Rug Art For more than 40,000 years before European navigators visited the shores of the Great South Land, Aborigines occupied Australia, including its arid deserts, tropical rainforests, coastal plains, mountains, and especially its major river systems. Estimates by anthropologists put the population of Australian Aborigines before 1770 at more than 300,000. They spoke 500 different languages grouped in thirty-one related language families.
Aborigines were completely at home in their surroundings and had no trouble “living off the land.” This was mainly because of their intimate knowledge of the topography and natural resources of their tribal territories, and their complete understanding of the habits of the animals they hunted. The Australian aborigines extensively used insects from their surroundings as food, medicine, and as part of their cultural beliefs. However, most data concerning the use of insects by Australian Aborigines occur as scattered references in various anthropological, gastronomical, and pharmaceutical sources. This article highlights the use of insects by the Australian Aborigines.
Insects have been consumed as food in many parts of the world, and insects consumed directly as food was probably the most important use of insects to the Australian Aborigines. An interesting example of mass harvesting of edible insects is the moth feasts that occurred in the Bogong mountains of New South Wales. The Bogong moth, Agrotis infusa, aestivated in large numbers every year in rock shelters of these mountains. From November to January, hundreds of Aborigines from different tribes would gather for huge feasts on these adult moths. Rock crevices were covered with layers of these moths, which were collected by dislodging and then collecting the moths from the cave of crevice floor. Moths were then cooked in sand and stirred in hot ashes, which singed off the wings and legs. Moths were then sifted on a net to remove their heads. In this state, they were generally eaten, although sometimes they were ground into a paste and made into cakes. As a food, the Bogong moth was rich in fat, with the average fat content of the male’s abdomens exceeding sixty-one percent and of females, fifty-one percent of their dry weight.
Another lepidopteran that was considered a food delicacy by the Aborigines was the witchety grub. Although different source suggest different names for this insect, the larvae of (Xyleutes leucomochla Turn) is the true witchety grub of the Aborigines. Witchety grubs (larvae) are found in the roots of Acacia bushes, commonly known as the witchety bush in central Australia. These grubs were the most important insect food of the desert and were a much values staple in the diet of the Aborigines-especially women and children. Men also loved the grubs but would seldom dig them. The grubs were collected by digging up the roots and chopping them up to obtain the grubs within. The grubs can be eaten raw or can be cooked in ashes. Cooking causes the grub to swell and their skins to stiffen. Cooked witchety grubs frequently have been likened in taste to almonds. The larvae are rich in calories, protein, and fat. Ten large grubs are sufficient to provide the daily needs of an adult.
Although the Aboriginal diet was generally low in sugar, honeypot ants were a highly valued food that provided a source of sugar for the Aborigines of central Australia. Workers of the honeypot ant (Melophorus bagoti Lubbock and Campanoyus spp.) gather honeydew from scale insects and psyllids, and feed it to other workers, which become mere nectar storage vessel with greatly enlarged abdomens. The helpless replete ants, which regurgitate some of the nectar when solicited by other workers, are kept safe in deep underground galleries. The ants were obtained by scraping the surface of the ground to find the vertical shaft of the nest that led down to horizontal chambers where the honeypot ants were located. Vertical shafts may be dug down to almost two meters.
Another popular source of sugar in the aborigine’s diet was the “honeybag” (hive) of stingless native bees (Trigona spp.). To locate the honeybag, the Aborigines caught a bee feeding on pollen, and after attaching to it a leaf or petal by means of sticky juices of certain plants, let it go. The bee would fly straight to the hive and the item it was carrying not only would make it easy to see, but would result in its flight being lower and slower, thus, it was easily followed by the hunter. Also, when looking for honey, Aborigines watched for small black lizards, which often lived in honey trees and fed upon the bees as they returned to the hive. To obtain the honeybag, a tree could be cut down or, if the tree were large, a hole could be cut in the tree under the hive. A stick could then be poked into the hive and stirred about until the honey ran down the stick into a bark basket.
Besides being consumed directly as food, insects served the Aborigines in other diverse ways. Many classic myths, legends, and beliefs are related to insects and numerous fables about insects occur in the anthropological literature of the Australian Aborigine. These fascinating fables often had moral connotations and were helpful to the Aborigine in explaining the physical environment.
Several aboriginal fables exist; One story describes how giant men, in an early age, discovered the secrets of finding bee honeybags. The giant men passed these secrets on to the Aboriginal culture. Another story tells a perfect example of transformation- An Aborigine man and his son were walking through the outback, and the son got sick. To protect his son, the father built a shelter and then went away to find food, which would have taken several days. On his return to the shelter, he found that his son was gone. He looked everywhere for his son but could not find him. As the father leaned against a tree in despair, he looked up and saw a cocoon and a pupa in the branches of the tree. The man assumed that the gods saved his son by turning him into a pupa. The cocoon of the pupa represents the shelter he built for his son. This story has been passed down for hundreds of years and is one that helps to explain the natural environment. Anothe myth tells of lice from mythical men becoming stones in rock holes. Should an Aborigine wish to punish an enemy, he would visit the rock holes, and cause lice to infest the hair of his enemy by chanting and rubbing stones together.
Insects and their products also were used frequently in Aboriginal art. Limonite oxide from ants’ nests was used for a yellow pigment in paintings; beeswax was shaped into ritual objects and human figures for sorcery and love magic; and insects themselves were depicted in cave paintings. Interestingly, insects especially termites, also have been reported to cause extreme damage to Aboriginal cave paintings. Insects and their products often are employed in folk healing and several examples of Aboriginal uses of insects for medicinal purposes are given at the end of this paper.
The widespread use of insects described in this article refers primarily to historical uses rather than contemporary use by the Australian aborigine. Aborigines have been drawn progressively into a money-commodity economy. One result of this is that they have come to rely more and more on industrially produced foods. The Aboriginal population today numbers about 160,000, with many located in the northern parts of Australia or in rural centers. About two-thirds of the Aborigines now live in cities and have adopted suburban life-style; However, even today in Australia, insects still are depicted frequently in contemporary Aboriginal art, which is sold to tourists who have no understanding of the rich and varied historical association of Aborigines with insects.
Bogong moth Noctuidae Adult moth used as food.
Bush cockroach Blattidae Local anesthetic.
Green tree ant Formicidae Used to prepare a refreshing drink, cure headaches, and as a cold remedy, as an antiseptic and expectorant.
Honeypot ant Formicidae Worker ants used as food.
Lerp insect Psyllidae Lerp (manna-like substance) was sugar source used directly as food and also made into drinks.
Processionary caterpillar Notodontidae Silk bag made by gregarious larvae used as a protective dressing for wounds.
Sugarbag honey bees Apidae Hive (sugarbag) of native bees consumed for food and honey used as medicine to “clean their guts out”
Termites Termitidae Didjeridu (wind instrument) made from tree limbs hollowed out by termites and termites used as food and termitaria used for absorbent antidiarrheal agent.
Witchety grub Cossidae Fat-rich larvae used as food and crushed to provide a protective covering for wounds and burns.
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http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Molasses_Oatmeal_Bread.txt
This is a traditional family recipe for Molasses Oatmeal bread. I have yet
to find a bread that I like as much. Beware that the two loaves this
recipe makes can disappear without a trace in less time than you might
expect!
INGREDIENTS
6 cups flour
2 C oats
1 t salt
2 packages yeast
1 C water
1/2 C Milk
1/2 C Molasses
1/2 C margarine (1 stick)
2 eggs
PROCEDURE
(1) Combine in mixing bowl:
4 1/2 cups flour
2 C oats
1 t salt
2 packages yeast
(2) In small pan mix:
1 C water
1/2 C Milk
1/2 C Molasses
1/2 C margarine (1 stick)
Heat to 120-130 F
(3) With mixer on medium, gradually add liquids. Beat c. 2min.
(4) Add eggs & 3/4 C flour; beat 2 min.
(5) Stir in enough flour to make soft dough
(6) Turn out and knead 8-10 min
(7) Place in greased bowl, turning to grease top. Cover and let rise for 1
hour.
(8) Punch down and turn out onto lightly floured surface. Divide into 4
equal parts. Take 2 sections and role into 12” ropes, then twist then
together, turn the ends under, and place in 8.5” x 4.5” x 2.5” loaf pan.
Repeat for remaining bread.
(9) Cover loaf pans and let rise 1 hour.
(10) Bake at 400 for approx. 30min. Toothpick should come out clean. Put
it out on a cooling rack until it’s had the chance to dry out a bit.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/More_Scones.txt
In answer to the recent request for scones, I dug some up
from: Hamlyn All Colour Cakes and Baking cookbook. It is
an honest-to-goodness British cookbook.
Fruit scones are my favorite, so I’ll write the recipe for
them first. Because this is a British cookbook, the
measurements may look a little different than you’re
used to. In these recipes, I assume that caster sugar is
roughly equivalent to the American granulated sugar.
Fruit Scones
8 oz. self-raising flour (225 g)
1/2 tsp. baking powder
2 oz. butter or margarine (50 g)
2 Tbsp. caster sugar (granulated sugar)
3 oz. mixed dried fruit (e.g., raisins)
1/4 pint milk (150 ml)
milk to glaze
Preheat oven to 425 F.
Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.
Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream—sort of like whipped cream (yum yum)).
Tip: Most scones will keep for a day or two if stored in an
airtight container, but are always best reheated in the
oven for a few minutes before serving.
-**-
Next we have Drop Scones. These are * a lot * like pancakes.
Drop Scones
8 oz. plain flour (225 g)
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1 oz. caster sugar (granulated sugar)
1 large egg
8 fl. oz. milk
1 Tbsp. oil
Sift the dry ingredients together into a mixing bowl and
make a well in the center.
Add the egg and half the milk and mix to a smooth batter.
Gradually beat in the remaining milk with the oil.
Heat a heavy frying pan or griddle and grease lightly.
Drop tablespoons of the batter onto the hot surface and
cook until the top is blistered.
Turn with a spatula and cook until the underside is
golden brown.
Serve with butter.
Tip: Keep the scones warm for serving by wrapping in a
clean folded tea towel—this way they will keep moist
and warm until they are all cooked.
-**-
Finally, we have Basic Scones.
Basic Scones
8 oz. plain flour (or 8 oz. plain wholemeal flour, if desired)
1 tsp. cream of tartar
1/2 tsp. baking soda
pinch of salt
2 oz. butter or margarine
1 oz. caster sugar (granulated sugar)
4 fl. oz. milk
milk to glaze
Preheat oven to 425 F.
Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and enough milk to mix to a soft dough.
Turn onto a floured surface, knead lightly and roll out to a
3/4-inch thickness.
Cut into 2-inch rounds and place on a floured baking sheet.
Brush with milk to glaze.
Bake for 10 minutes then cool on a wire rack.
Serve with butter or cream, and jam.
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Scones.txt
CONTENTS:
From: kati@glnserv.UUCP (Lady Dragon)
APPLE SCONES
Ingredients:
Instructions:
From: vigil@esca.com (Sandra)
APPLE SCONES
Ingredients:
Instructions:
Add shredded apple and milk. Stir to form stiff dough. Turn out on
lightly floured surface. Knead gently 8-10 times. Pat into two six
inch circles. Place on greased baking sheet. Brush tops with milk.
Sprinkle with sugar and cinnamon. Score each top into 6 pie shaped
wedges. Bake in 425 F oven for 15 minutes until browned and risen.
Serve warm with butter.
Variation:
From: jcole@osiris (Joan Cole)
Source: Michael Smith, The Afternoon Tea Book (ISBN 0-689-11592-X)
BASIC SCONE RECIPE
Ingredients:
Instructions:
Dice the fats into the dry ingredients, then lightly rub in with cool
fingertips or a pastry blender until completely blended.
Make a well in the center and stir in the milk. Lightly mix with a fork
until the ingredients form a soft dough.
Turn out onto a floured board and knead very lightly for about 30
seconds to a loose, smooth dough. Roll out with a rolling pin to
approximately 3/4 inch thick.
Stamp out with a 2-inch cutter or cut into triangles with a sharp knife.
Lightly knead together any trimmings and roll and stamp out again. Lift
with a spatula onto the HOT baking sheet, placing 1 inch apart. Brush
only the tops with lightly beaten egg or milk.
Bake toward the top of the oven for approximately 10 minutes, or until
well risen and golden brown. Lift onto a wire rack with the spatula to
cool. (If you were to make cheese scones, you would add 1 3/4 cups very
finely grated mature cheddar cheese, and a pinch of dry English mustard)
Clotted cream is a spread somewhat similar to butter, but not the same.
I don’t know if it is possible to get in the U.S..I seem to recall that
I may have seen instructions for making it in one of those “Cheaper and
Better” type books. I’ll look. (Any Brits out there with better Info
than me?)
From: ellen@iti.org (Ellen Sudia)
BUCKINGHAM PALACE SCONES
Ingredients:
Instructions:
Add sugar and raisins.
Make well in center of the mixture; add egg and small amount of milk.
If mixture appears to be too dry, add more milk. Blend to a nice,
smooth dough.
Roll out on floured board to 1/2 inch thick. Use cutter with 2-inch
fluted edge. Place on lightly greased baking sheet, brush with beaten
egg.
Bake in 350-degree F oven for 10-15 minutes. Center of bottom should
be lightly colored.
Serve hot.
Note:
From: harvey@oasys.dt.navy.mil (Betty Harvey)
BUCKINGHAM PALACE SCONES VARIANT
Ingredients:
Instructions:
Make well in center of the mixture; add egg and small amount of milk.
If mixture appears to be too dry, add more milk. Blend to a nice,
smooth dough.
Put half the dough in 8 x 11 baking pan. Covered the dough with Black
Current Preserves and used the last half of the dough to cover the
preserves.
Bake in 350-degree F oven for 10-15 minutes. Center of bottom should
be lightly colored.
Serve hot.
From: jamie.wernitznig@his.com (Jamie Wernitznig)
Source: More Baking with Schmecks Appeal
CAPE BRETON SCONES
Ingredients:
Instructions:
2. Blend the remaining ingredients and stir in the flour mixture until
the dough is all together.
3. Toss on a lightly floured surface until no longer sticky. Knead a
few times. Divide the dough in half then pat each ball of dough into a
6” circle with the top slightly rounded. Brush the tops with milk and
sprinkle with sugar.
4. Cut each circle into 6 wedges. Place 2 inches apart on a cookie
sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot
with butter and jam or flavoured butter or honey.
From: ak399@cleveland.Freenet.Edu (Carole A. Resnick)
Source: Cleveland Plain Dealer, 11/07/91
CAPE COD CRANBERRY SCONES
Ingredients:
Instructions:
In mixing bowl, combine flour, baking powder and baking soda; cut in
butter with pastry blended or two knives. Stir in cranberries, orange
peel and sugar; stir in buttermilk just until ingredients are moistened.
Working on floured surface, shape dough into two 8-inch circles,
1/2-inch thick. Cut each circle into eight wedges and place on
ungreased cookie sheet. Bake for 12 to 15 minutes, until lightly
browned.
From: c508723@umcvmb.missouri.edu (Deva)
CARDAMOM PINE NUT SCONES
Ingredients:
Instructions:
Note:
From: vigil@esca.com (Sandra)
CHEDDAR DILL SCONES
Ingredients:
Instructions:
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Source: Quaker Oat pamphlet received in mail
FRUITED OAT SCONES
Ingredients :
Instructions:
From: vigil@esca.com (Sandra)
KILLER BUTTERMILK SCONES
Ingredients:
Instructions:
Mix flour, sugar, baking powder, baking soda, and salt in the bowl of a
food processor; add butter and process until the mixture ressembles
coarsely ground meal. Transfer to a bowl. [Use a pastry cutter if you
don’t have a food processor.]
Add currants, then buttermilk, stirring quickly with a fork until the
dough is soft and slightly sticky. With floured hands, press the dough
into a ball. Knead delicately a dozen times.
Flatten the dough into a 1” thick circle. Cut into 3” disks. Repeat
this with remaining dough.
Paint the scones with egg. Bake 12-15 minutes.
From: vigil@esca.com (Sandra)
OLD FASHIONED ORANGE SCONE
Ingredients:
Instructions:
From: jamie.wernitznig@his.com (Jamie Wernitznig)
ORANGE DATE SCONES
Ingredients:
Instructions:
2. Combine all liquids, beat slightly to break up the egg, and add to
dry ingredients.
3. Gently shape dough into a ball; place on floured board and pat into
a large circle about 1/2” thick.
4. Cut into wedges, place on baking sheet and bake at 350 degrees F.
about 15 to 20 minutes.
From: jamie.wernitznig@his.com (Jamie Wernitznig)
ORANGE POPPYSEED SCONES
Ingredients:
Instructions:
2. Mix all dry ingredientS together. Cut butter into flour mixture
until it resembles cornmeal.
3. Beat the egg slightly into the orange juice; add liquid mixture to
dry mix and gently shape dough into a ball.
4. Cut the ball in half, and pat each half out on a floured surface
into a circle about 1/2 inch thick, and 8 inches around. Cut into
wedges and place on a baking sheet.
5. Bake 15 to 20 minutes, until golden brown.
From: jamie.wernitznig@his.com (Jamie Wernitznig)
SAVORY CHEESE SCONES
Ingredients:
Instructions:
2. Combine all dry ingredients, stir in cheeses and toss well.
3. Cut in butter. Combine eggs and milk, add to flour mixture and
gently knead to form a stiff dough.
4. Cut dough ball into halves and pat each half into an 8” diameter,
1/2” thick circle. Cut into wedges, place wedges on a baking sheet and
bake 15 to 17 minutes, until lightly browned.
From: io71245@maine.bitnet
SCONES
Ingredients:
Instructions:
Surgeon General’s warning: these are a highly addictive substance and
should be used sparingly. :)
From: morrissey@stsci.edu (Janet “Mostly Harmless” Morrissey)
SCONES
Ingredients:
Instructions:
From: kati@glnserv.UUCP (Lady Dragon)
SCONES
Ingredients:
Instructions:
In a cup, mix egg and milk together. Stir milk mixture into the flour
mixture _all at once_ mixing just until ingredients are blended. Drop
scone mixture by scant 1/4-cups about 1” apart on cookie sheet to make
12 scones.
Bake 12-15 minutes or until scones are golden.
Serve them warm or later. To save for later cool the scones on wire
racks and wrap in a single layer of foil. To reheat, warm for 10
minutes or so in a 400 degree oven. About 190 calories each.
From: vigil@esca.com (Sandra)
SCONES
Ingredients:
Instructions:
Roll into a circle, about 1/4” thick, slightly thicker in the center.
Cut into wedges (eight works well), and place on an ungreased baking
sheet. Bake at 450 F for 10-12 minutes, until golden.
From: shavelson@binah.cc.brandeis.edu (Susanne)
SCOTTISH OAT SCONES
Ingredients:
Instructions:
From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden)
Source: May 1993 Bon Appetit
TREACLE SCONES
Ingredients:
Instructions:
Gently knead dough on generously floured surface until smooth, about 20
turns. Divide dough in half. Pat out each dough piece into 5-inch
diameter round. Cut each dough round into 4 wedges. Transfer dough
wedges to ungreased cookie sheet, spacing 2 inches apart. Brush with
melted butter. Sprinkle with sugar. Bake until scones are just firm to
the touch, about 20 minutes. Serve scones hot.
From: vigil@esca.com (Sandra)
WHEAT AND HERB SCONES
Ingredients:
Instructions:
http://www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries/Portuguese_Bread.txt
PORTUGUESE SWEET BREAD
(PAO DOCE)
Makes 2 loaves
Up and down the northeastern seaboard of the United States are fans of this
melt-in-your-mouth Portuguese bread.
Ingredients:
2 pkgs active dry yeast
1/4 cup warm water (105 to 115F)
1 cup lukewarm milk (scalded, then cooled)
3/4 cup sugar
1 tsp salt
3 eggs
1/2 cup margarine or butter, softened
5 1/2 cups flour (up to 6 cups possibly)
1 egg
Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar,
salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in
enough remaining flour to make dough easy to handle. Turn dough onto
lightly floured surface. Knead until smooth and elastic, about 5 minutes.
Place in greased bowl. Turn greased side up. Cover and let rise in warm
place until double, 1 1/2 to 2 hours. (Dough is ready if indentation
remains when touched)
Punch down dough and divide into halves. Shape each half into a round,
slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer
cake pan. Cover and let rise until double, about 1 hour.
Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle
with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45
minutes.
SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each
half into a rope about 25x1 1/2-inches. Coil each to form a snail shape
in greased round 9-inch layer cake pan. Proceed as directed.
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