Apple shortcake – a Grandma’s recipe.

6oz butter(170g), 1 cup of sugar, 2 eggs, 1 tsp baking soda, 3 cups of flour, 2 tsp cream of tarter, pinch of salt.

Cream the butter and sugar.

Add the eggs.

sift in the dry ingredients. mix until dough comes away from the sides. Gently knead into a ball, wrap in gladwrap and refrigerate  for 30 minutes.

Roll out one  half into a desired shape and then, using the rolling pin, carefully put into a greased dish. Sprinkle with sugar and cinnamon onto the dough. Put apple mixture on top and then cover the apples with the other half of the rolled out dough.

Cook for 25-30 minutes.

when cold and cut, sprinkle with icing sugar.

Simple Cheesecake ( Jelly slice)

3/4 pkt crushed  wine biscuits

150g butter – Melt and add to biscuits. Press into a sponge roll tin.

Dissolve 2 tsp gelatin in 1/2 cup of hot water, add the juice  of 2 lemons and 1 tin of condensed milk. Pour over the biscuit base. Refrigerate until set.

Make a jelly with 1 & 1/2 cups of water, cool and then pour over the set mixture. leave to set again.

Cut into pieces and serve.

Blackberry and Apricot Cake

1 & 1/4 cup flour, 2 tsp baking powder, 3/4 cup sugar, 120g melted butter, 1 tsp vanilla, 2 eggs at room temperature,  4 -5 apricots  (or 1 tin of halved apricots, drained) 1 punnet of black berries (or use frozen) a sprinkle of raw sugar.

Blend flour, baking powder and sugar in a large bowl. Add the melted butter (slightly cooled) eggs and vanilla, Blend. Scoop the mixture  into a greased flan dish. Place the apricots around the the top of the batter and scatter the blackberries on top. Press the fruit into the batter and sprinkle the raw sugar over the top.

Bake at 180c for 40-60 minutes.

Serve with creme fraich, whipped cream or ice cream. Or as we use mascopone cheese

Can be served hot or cold.