If you were publishing this recipe today you’d probably rename is Frangipane Apricot Tarts. It’s a classic case of ‘everything old being new again’. Whatever you want to call them you still end up with a some yummy tasting tarts.
Looking through Mum’s recipes there’s quite a lot that use tinned sweet corn, not something that’s used much these days. This savoury beef casserole topped with creamed corn is a bit unusual, but as it says the corn adds some sweetness to the standard savoury mince so it could be worth trying.
This recipe is another one from the Pampas Pastry Finger Food Recipe sheets. I’ve just checked to see if Pampas still make sweet tart cases and apparently they do – I just haven’t seen them around lately. If you can’t buy them you could make your own using pastry sheets.
Recipe five in Scone Week is this much more unusual one. It’s really a cross between a scone and a fruit scroll, unusual but delicious.
Recipe four in Scone Week is an Australian classic. Lady Flo was a politician in her own right and wife of Queensland Premier Joh Bjelke-Petersen. He was a controversial leader, but she was a Senator for 12 years who fought for women’s rights and recognition and at the same time didn’t see anything wrong with a politician who could bake pumpkin scones. She published a cookbook and is still going strong at 96 – one of Mum’s generation.
Recipe three in Scone Week – Silvana’s Rough-Topped Scones. The ratios between flour, butter and cream seem a lot higher than in a basic scone. I must admit I’m a bit dubious about the recipe, but obviously they must have worked for Silvana (whoever she may be).
Recipe two in Scone Week is one of my favourites – Fruit Scones. I’m absolutely hopeless at making them, but always enjoyed Mum’s.
Taking my lead from the Great British Bake Off I feel I have to say – “It’s Scone Week” as I’m going to post five different scone recipes. Mum was a great scone maker so I wasn’t surprised to find this many recipes in her collection. This first one is the basic mix and then Cheese, Pumpkin and Savoury variations.
Winter is only four days away here in Victoria, so it’s time to start thinking of hearty winter casseroles. The combination of tomato sauce, vinegar, curry powder and brown sugar in this recipe reminds me of another one I make, which has pumpkin instead of the potato in it. The good thing with this recipe is that you probably have all the ingredients in the cupboard so it can be a last minute decision to make it.
This slice is quick to make and keeps well, two things that are hard to beat.
