18 August 2012
DEGREE OF DIFFICULTY: Medium INGREDIENTS 125 grams butter 1 tablespoon grated orange rind ½ cup castor sugar 3 eggs, separated 2 cups self-raising flour ¼ cup fresh orange juice 1 cup plain yoghurt METHOD Preheat oven to 150°C, fan-forced. Grease a 14 cm x 20 cm loaf pan, or line with baking paper. Cream butter, sugar…
19 June 2012
INGREDIENTS: For about a dozen scones 2 cups self-raising flour (white or wholemeal) ½ teaspoon salt ½ teaspoon sugar 30 grams butter or other shortening 190 mL warm water 1 tablespoon milk powder METHOD Preheat oven to 200 degrees C. Sift dry ingredients. Rub in butter. Add water and mix to a soft dough. Press…
19 June 2012
INGREDIENTS: For about a dozen scones 2 cups plain flour (white or wholemeal) 3 teaspoons baking powder. ½ teaspoon salt ½ teaspoon sugar 30 grams butter or other shortening 190 mL warm water 1 tablespoon milk powder METHOD Preheat oven to 200 degrees C. Sift dry ingredients. Rub in butter. Add water and mix to…
19 June 2012
INGREDIENTS: For about a dozen scones 2 cups plain flour (white or wholemeal) 3 teaspoons baking powder ½ teaspoon salt ¼ teaspoon bi-carb soda 40 grams butter or other shortening 1 cup buttermilk METHOD Preheat oven to 200 degrees C. Sift dry ingredients. Rub in butter. Add buttermilk and mix to a soft dough. Press down…
19 June 2012
METHOD Add slightly more water to Plain Scone Recipe listed elsewhere in this blog, or some other scone recipe, so that they will retain peaks when dropped onto greased tray. OPTIONAL Sultanas, etc and sugar can be added. From an evening college baking course done by Ian in 1982.
19 June 2012
INGREDIENTS: Makes about a dozen 85 mL oil ¼ cup sugar 1 beaten egg 315 mL cold water ¾ cup plain flour 4 teaspoons baking powder ½ teaspoon salt. 1¼ cups maize meal 1 tablespoon milk powder METHOD Sift dry ingredients into a bowl. Add mixed wet ingredients (reserving some water). Mix with a wooden…
19 June 2012
A rich fruity cake, cooked the first time by Doreen for Christmas 2002. DEGREE OF DIFFICULTY: High PREPARATION TIME: The fruit should be prepared at least one or two days in advance. (The Irish recipe recommended a couple of weeks in advance.) COOKING TIME: 3 ~ 3½ hours – check after 2½ hours INGREDIENTS…