Breakfast Cake
Melt together in microwave on high for 1 minute: 175g butter and 3/4 cup sugar
Beat with a whisk and beat in, one at a time, 3 eggs.
Add 2 tbs grated orange rind.
In a separate bowl heat 2 cups frozen blueberries on
high for 1 minute in the microwave. Add 2 tbs orange
juice.
Into the butter/egg mixture sift 2 cups flour and 2 tsp baking powder. Add the blueberries and mix gently together.
Pour into a baking paper-lined tin and bake at 175°C
for 25-30 minutes.
Serve warm dusted with icing sugar.
Variations:
Instead of blueberries try frozen mixed berries; or
1 cup diced apple, 1/2 cup raisins, 2 tbs water heated
on high in microwave for 1 minute. Substitute orange
rind and juice with 2 tsp cinnamon. |
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Scones
Heat oven to 200-250°C depending on whether fan-forced or not. Put oven tray in the oven to heat.
Measure out 2 cups of self-raising flour.
Finely grate 50 gm butter into the flour. (I find this quicker than rubbing in and does not seem to make a difference to the end quality.)
Add a pinch of salt and stir well.
Add 1 cup of milk and mix quickly with a knife. Do not overmix.
Pat out on a floured board and either cut into squares with a sharp knife of use a cookie cutter to make round scones.
Put onto hot oven tray and bake for 8-10 minutes until golden brown.
Variations:
To make a larger amount: Use 3 cups of flour, 75 gm butter and 1 1/2 cups of milk;
Add chopped dates, grated rind of an orange, 1 tbs
sugar and 1 tsp cinnamon before adding milk;
Add raisins, 1 tbs sugar and grated rind of 1 lemon
before adding milk;
Add 1/2 cup grated tasty cheese, pinch cayenne pepper and 1/2 tsp mustard before adding milk.
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Sticky Caramel Buns
Spray a muffin tin with oil.
Heat oven to 175°C.
Melt together in microwave on high for 1 minute:
75g butter and 3/4 cup brown sugar. Beat with a whisk until creamy.
Make a basic scone recipe and pat out into a rectangle on a floured board.
Spread the caramel mixture over the dough. Sprinkle with chopped walnuts or raisins and cinnamon.
Roll dough up from the long end and, using a sharp knife, cut into 12 pieces. Place pieces in muffin tin and place in hot oven for 10-12 minutes.
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Grape Jam
2.5 kg grapes
Juice of 1 lemon
2 kg sugar
Boil grapes and lemons for 10 minutes. Add sugar and boil gently for 1 hour. Skim seeds and skins as they rise. |
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Marmalade
4 grapefruit
2 lemons
6 cups water
4 lbs sugar
Slice fruit finely. Soak in the water for 24 hours.
Boil hard for 1 hour. Add sugar and cook until it jells about 10-20 minutes. Add a knob of butter.
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Lemon Honey
4 lemons
1/2 lb butter
1 lb sugar
4 eggs
Grate and squeeze lemons into a saucepan. Add sugar and butter and melt over low heat. Leave to cool.
Beat eggs and add to other ingredients. Heat until it thickens. Do not boil.
Put into jars when cool. Keep refrigerated. |
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