Pat Kerr’s Butter Sponge
December 24, 2016 Sandra
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3-4 eggs, 1 cup sugar, 1 cup flour, 1 tsp baking powder,   *4 tbsp milk & 2 oz butter.

Separate eggs and beat whites until stiff.

Add yolks and beat again.

Add sugar gradually.

Add dry ingredients.

*Have butter and milk brought almost to the boil and add to mixture while still hot.

Pour  mixture into two sponge tins.

Bake at 375F for 20 minutes approx.

Flavors

Chocolate : Add 1 tbsp  cocoa to flour.

Coffee :  Add 1 tbsp coffee essence to milk and  -1 tbsp milk.

Orange, Lemon & Vanilla :  Exchange 1 tbsp of essence for 1 of milk.

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Annette’s Yum Yum Square
December 24, 2016 Sandra
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4 oz butter, 4 oz sugar, 2 eggs, 1 large cup of flour, 1/2 cup of coconut, 1/2 cup walnuts, 1/2 cup sultanas, 1 large teaspoon syrup, 1 tsp baking powder, 1/4 cup milk.

Cream butter & sugar, add eggs, syrup, then dry ingredients & fruit,  mix well and then lastly add the milk.Bake in sponge roll tin about 20 minutes at 350F.

Ice with vanilla icing and sprinkle with coconut.

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Chocolate Coconut Slice
December 24, 2016 Sandra
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125g butter, 75 sugar, 1 tsp syrup, 1 cup flour, 1 tsp baking powder, 3/4 cup coconut.

Cream butter & sugar, add golden syrup. Sift flour and baking powder, and add with the coconut.

Mix well. and press into a greased sponge roll tin.

Bake at 160C  for 20 minutes and when it has cooled a little , top with following.

Topping

25g Butter, 1/2 a tin of condensed milk, 2 tsp cocoa, 1 cup icing sugar & 1 cup coconut.Melt butter and condensed milk, add cocoa, coconut and icing sugar. Mix well and pour over the base.

Cut into squares when cold.

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Gingerbread
December 24, 2016 Sandra
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4oz butter, 2 oz sugar, 2 eggs, 1 cup of golden syrup, 1 cup of milk, 14oz flour, 2 tsp Ground ginger,                                   2 tsp cinnamon,    1 & 1/2 tsp baking soda 1/2 cup luke warm water.

Soften the butter and cream in the sugar. Add eggs and beat until fluffy.

Heat syrup in a saucepan until it is thin enough to add  milk. add the milk and stir well. (whisk it) ( it can curdle).

Sift flour, ginger and cinnamon together, the add alternatively with the syrup and milk mixture to the butter mixture.

Beat thoroughly between each addition.

Beat in the baking soda dissolved in the lukewarm water.

Pour into a 9 inch square tin which has been lined with newspaper &  grease-proof paper.

Bake 1 & 1/2 hours at 250- 275F.

Can be sliced and buttered, or can be served as dessert with caramel sauce.

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Auntie Cathy’s Special Sponge
December 24, 2016 Sandra
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180g sugar, 180g cornflour, 2 tbsp water, 4 – 5 eggs, 1 tbsp flour, 1 heaped tsp baking powder, vanilla essence.

 

Separate egg whites  from yolks. beat the whites until stiff.

Boil the sugar in the water and add a boiling point, gradually to the egg whites. Beat well.

Add yolks and vanilla.

Fold in the sifted dry ingredients.

Bake 20-30 minutes in oven 300-325F.

Use deep sponge tins as this sponge rises higher than normal.

When cold fill with raspberry jam and whipped cream. Dust top with icing sugar.

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Brandy Snaps
December 24, 2016 Sandra
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$ oz   butter,   4 oz demera sugar, 4 oz golden syrup , 4 oz  plain flour, pinch of salt, 1 tsp ground ginger, 1 tsp vanilla, 1 tsp lemon essence.

Preheat the oven to 350F

Put butter , sugar and syrup into a pot until well dissolved. Don’t overcook the sugar.

Sift flour, salt, and ginger into the sugar mixture, mix well , and then add the essences. Combine.

Put tsp of mixture on well greased oven tray at least 4inchs ( 10cm ) apart.

Cook eight minutes, leave 2 -3 minutes the wind round the handle of a wooden spoon (or wooden clothes pegs , if you have them), remove the wood immediately.

When cold, put the brandy snaps in an airtight container until needed.

Fill with whipped cream.

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Pineapple Cheesecake
December 24, 2016 Sandra
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4 oz butter, 1 packet of of wine biscuits (crushed), 1/4 cup sugar.

1 454 tin crushed pineapple, 1/4 cup sugar, 2 pkts Lemon Jelly, 250g cream cheese, 1 tin 400g evaporated milk (well chilled)

 

Melt butter in saucepan, add the biscuit crumbs and sugar. Stir to mix. Line the base of a spring-form  tin with paper and then press the biscuit mixture in making it a firm base. Chill if necessary.

Drain the pineapple juice and heat it with the jelly chrystals until they are dissolved. Cool.

Beat the well chilled evaporated milk until fluffy, gradually adding the sugar. Beat in the jelly and cream cheese, then fold in the pineapple.

Pour over the chilled base and and leave to set in the refrigerator.

This is best made the day before needed , to let the flavor intense.Top with whipped cream, if desired.

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Ginger Crunch
December 22, 2016 Sandra
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4oz butter,  4 oz sugar,  7 oz flour, 1 tsp ground ginger, 1 tsp baking powder.

Cream butter & sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin.

Bake 20 – 25 minutes at 190C (375F).

Put into a pot,  8 tbsp  butter, 16 tbsp icing sugar, 8 tsp golden syrup, & 4 tsp ground ginger. Heat until melted then pour over the cake while hot, and cut into squares before it gets cold.

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Jumble
December 22, 2016 Sandra
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4oz  butter, 4 oz sugar,  2 eggs, 1 tbsp cocoa, 7 oz flour,  1 tsp baking powder, 2 tbsp coconut.

Cream butter & sugar,  add eggs, mix well.

Add dry ingredients. After mixing, press into a sponge roll tin and bake 20 minutes in a medium oven.

When cold, ice with chocolate icing.

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Chocolate Caramel Square
December 22, 2016 Sandra
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Base

4 oz butter, 4 oz sugar, 6 oz flour, 1 tsp baking powder, 2 eggs.

Cream butter and sugar , add eggs, mix well.

Add flour and baking powder.

Cook in sponge roll tin and while still warm, spread the following:-

1/2 a tin of condensed milk, 2 oz  butter, 2 tbsp brown sugar, 1 tbsp flour,  1 tbsp golden syrup.

Combine all in a pot and heat until cooked (thickened), simmer for a minute.

When cold ice with chocolate icing.

 

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