Welcome to MAMALADEHome | Newsletter | Jokes | Toastmasters Speeches | Stories | Hotchpotch

MAMALADE

Recipes

For people who hate to cook. If I can make it, anyone can!

Pancakes with Spicy Coconut Filling
Raisin Bran Muffins
Apricot Chicken
Small Cakes
Sultana Cakes
Anzac Biscuits
Banana Cake
Chocolate Slice
Sweetheart Biscuits
Myrtle's Golden Fruit Cake
Myrtle's Orange Cake

More to come soon....

Pancakes with Spicy Coconut Filling

Pancakes

  • 4oz plain flour
  • pinch salt
  • 1 egg
  • 3/8 pint milk
  • Vegetable or Canola Oil (or butter)to cover bottom of pan
    •
Put flour, salt, egg, and milk in bowl and blend. Set batter aside 20 minutes.
Heat oil in small pan. Pour a little mixture into small pan, tip to and fro to spread over surface.(Like crepes) Flip over and cook other side.

Filling

  • 1 1/2 ozs sugar moistened with treacle or syrup
  • 4 1/2 ozs coconut
  • 1 teaspoon finely grated ginger root
  • 1/2 teaspoon cinnamon
    •
Mix ingredients and spread filling on lower half of pancake and roll up.

I usually make extra filling to keep in the freezer for next time. The pancakes can be frozen but are nicer when freshly made.

Raisin Bran Muffins
(Best if refrigerated at least one day before baking)

This is a big favourite because it makes an enormous amount. The mixture can be stored in the fridge for up to a month and the muffins baked when required. They are also very tasty. The quantities can be halved if you prefer a smaller amount.

  • 6 cups plain (all purpose) flour
  • 5 teaspoons bicarbonate of soda
  • 2 cups brown sugar
  • 3 cups All-Bran (processed bran)
  • 2 cups raisins
  • 1 tablespoon salt
  • 3 eggs
  • 1 cup vegetable oil
  • ¼ cup golden syrup (or treacle or molasses)
  • 1 ½ cups water
  • 1 litre buttermilk ( or milk soured with a little vinegar, but buttermilk is better)
    •
Mix dry ingredients in large bowl. Beat eggs to mix with oil, syrup, milk and water. Pour into dry mixture and stir well. Cover and refrigerate at least one day (or up to a month.) Three quarters fill greased muffin pans with mixture and bake in a pre-heated oven 200C (400F) for about 20 minutes.

3rd June 2002
A bitterly cold wet windy day. Decided to make Apricot Chicken to take around to my daughter-in-law Frances who is sick with a virus and is trying to cope with two sick kids.
Apricot Chicken 

  • 1 kg chicken pieces
  • 1 packet french Onion Soup
  • 1 can Apricot Nectar
    •
Roll chicken pieces in flour, place in casserole dish. Heat soup with apricot nectar till it thickens and pour over chicken pieces. Bake moderate oven about 1 1/2 hours. Serve with fluffy boiled rice.

That's the usual recipe, but I always add vegetables. I threw in 4 small potatoes, 3 carrots, some frozen peas, & an onion. I picked some leeks from my back yard and was going to add them, but at the last minute, I wasn't sure whether I'd picked leeks, or leaves from the big lily growing nearby. I hope they were leeks, because I'd already eaten some in my soup at lunch time.

It was cold outside and warm in the kitchen, so while the oven was hot, I made some small cakes.

Small Cakes
This is a triple recipe. I always double or triple cake & biscuit recipes. Why make all that mess for just one batch?

  • 6 oz butter
  • 6 oz sugar
  • 3 eggs
  • 12 oz self-raising flour
  • vanilla
  • 3/4 milk
  • pinch salt
    •
Beat butter & sugar, add vanilla. Add eggs & beat well. Add salt to flour. Add milk & flour alternately. (I don't bother to sift the flour. Life is too short.) Spoon into patty papers.
Bake in moderate oven.

Had a bit of trouble with the sugar. It had gone lumpy & spilled all over the bench & floor when I tried to measure it.

Ice with...
Frosting
If you already have a good recipe, you'd better stick with it.

  • A good dob of butter
  • icing mixture
  • vanilla
  • hot water
    •
Beat together butter and icing mixture, add vanilla, add hot water. Mixture is now too runny, so add more icing mixture. If too stiff, add more water. now add more icing mixture, then water. Add a bit more icing mixture. The surplus frosting will keep in the back of the fridge for several months and will be almost but not quite, enough for next time.

Sprinkle with hundreds and thousands.
Sweep floor.

13th November, 2002
Thought I'd better start baking for our street stall. This is really a Sultana Bar recipe, but I usually put it in muffin pans & make little cakes. They are very tasty.

Little Sultana Cakes

Cream butter and sugar, add salt and lemon rind, add egg. Beat well.
Sift flour over sultanas (I don't bother, just plunk them in!) Add milk alternately to creamed mixture with dry ingredients. blend well.

Place mixture in greased and flour-dusted bar cake tin, or divided into muffin trays for small cakes.
Bake in moderate oven 350 degrees till done. (before mixture turns black.)

They freeze well. I like them best when they've been in the freezer and are still cold and crunchy.


Anzac Biscuits
These are foolproof - well almost. I usually triple the recipe and make lots. This is not a good idea if you have trouble remembering how many cups you've just put in.

  • 1 cup plain flour
  • 1 cup rolled oats
  • 1 cup sugar  (3/4 cup if you prefer them less sweet)
  • 3/4 cup dessicated coconut
  • 2 tablespoons golden syrup
  • 125 (4oz) butter or margarine
  • 1 1/2 teaspoons bicarbonate soda
  • 2 tablespoons boiling water
    •

Mix together flour, oats, sugar and coconut. Melt the syrup and butter over gentle heat. Dissolve the bicarb. soda in the boiling water, stir into syrup mixture and pour over dry ingredients.

Mix in well. (You'll have to get your hands into it. Don't be squeamish - just get into it and hope the phone does't ring!)

Put globs of the mixture onto greased oven trays. Bake in a moderate oven for about 20 mins.

Sometimes I use honey instead of syrup and flavour them with almond essence. Very nice.

5th April, 2004.  These next 3 recipes are what I made for our Easter Stall. By some miracle, they all turned out well and were all quickly sold.

Banana Cake  (So far I haven't had a disaster with this one. )

  • 1/4 lb butter (or margarine)
  • 1 cup castor sugar
  • 2 cups self-raising flour
  • 3 small ripe bananas
  • 2 or 3 large eggs
  • vanilla
    •

Cream  butter and sugar, add eggs and mashed bananas, vanilla, sift in flour. Bake in a moderate oven.

I usually cook it in loaf tins or sometimes make it into small muffin cakes. It's nice with lemon icing, but I don't bother.

Chocolate Slice

  • 3 weetbix
  • 1/2 cup sugar
  • 1/2 cup coconut
  • 1 tablespoon cocoa
  • 1 cup self-raising flour
  • 1/2 butter
    •

Mix dry ingredients together. Melt butter and mix in. Press into flat cooking tray. Bake in moderate oven.

While still warm, mark into squares with knife, and ice with chocolate icing. Sprinkle with extra coconut if desired.

Sweetheart Biscuits  (This is a favourite. They melt in your mouth.)

  • 1 cup (8 oz) butter
  • 1 cup sugar (8oz)
  • 1 cup self-raising flour (8 oz)
  • 4 oz custard powder
  • 2 large eggs
    •

Beat butter & sugar. Add eggs. Sift in flour and custard powder. Drop globs from a teaspoon onto trays. Bake in moderate oven. (Makes 6 trays.)  Join pairs of biscuitstogether with icing -

Icing

  • 4 oz icing sugar
  • 2 oz custard powder
  • some butter
    •

Beat together and use to join biscuits.

I think they are just as nice without the icing, and go further if you have hungry kids around.


 27th August 2005.  "Myrtle the turtle" we called her. She was a wonderful little lady with a great spirit. Myrtle passed away last week, so I have put two of her favourite recipes on this page in her memory.

Myrtle's Golden Fruit Cake

  • 1/4 lb butter
  •  1 cup sugar
  •  2 eggs
  • 1 cup hot pumpkin
  • 1 tabs golden syrup,
  • 2 cups S.R. flour
  •  1 large cup mixed fruit.
Mix in order given and bake 1 hour in a moderate oven.


Myrtle's Orange Cake
  •  1 cup castor sugar
  •  1/2 cup milk
  • 125g butter
  •  Pinch of salt;
  • 2 eggs
  • 1 1/2 cups SR flour
  • Rind of 1 large orange.
Put sugar and milk into a bowl and leave for 1/2 hour.

Add remaining ingredients to bowl and beat for 6 minutes on high. Cook in a well greased 20cm cake tin in a moderate oven (180-200C)
for 60 minutes. When cool, spread with Orange Icing.

Orange Icing

  •  30g butter
  • 1 cup soft icing sugar
  • 2 teaspoons orange juice;
  • 2 teaspoons grated orange rind (optional)

Method: Gently melt butter, add icing sugar and beat well.

Mix in enough orange juice to give a spreading consistency. Mix in rind.


Home | Newsletter | Jokes | Toastmasters Speeches | Stories | Hotchpotch

Site Meter