It looks like Mum cut this recipe from the back of a packet of CSR brown sugar. It’s certainly one for those with a sweet tooth…………….
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BUTTERSCOTCH LAYER CAKE
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Category Archives: Cakes
RASPBERRY AND COCONUT MUFFINS
The heading on this New Idea segment says ‘the perfect breakfast treat”, but I’m pretty sure my granddaughters would like them in their lunchbox and I wouldn’t mind them for afternoon tea.
COCONUT GINGERBREAD
This is really more of a cake than the usual gingerbread. It’s the first time I’ve seen coconut added into gingerbread and it should make it lovely and moist.
RAISIN LOAF
This one is out of my recipe collection, although I suspect it’s a recipe that Mum gave to me. As you can see I typed it up and stuck it in my book with cellotape, which now makes it a bit hard to read. If you’re having trouble it’s simply: 1 cup cold tea, 1 cup raisins, 1 cup caster sugar. Soak for 1 hour. Add 2 cups Self Raising Flour, beat well cook for 1 hour in mod oven – 180oC. When it’s cool you slice and butter it – quick and tasty.
GEM SCONES
I’ve included this recipe because it brings back a lot of memories. Gem scones are a cross between a scone and a muffin, but sadly impossible to cook unless you have a gem iron, which I don’t think you can buy these days. My cast iron gem iron was made for me by a friend of Mum & Dad’s, when he made one for Mum. The secret of cooking them is to get the iron super hot so that the mixture sizzles when you drop it in. They taste great and finding this recipe now makes me want to cook a batch again.
CARROT, WALNUT AND PINEAPPLE MUFFINS
Not sure these are muffins you’d make for the kid’s lunch boxes, but they’d be a stunner for visitors to have with coffee.
LAMINGTONS
Australia Day is only a couple of weeks away and how better to celebrate it than with lamb, pavlova and lamingtons. The lamingtons take a bit of patience to make yourself, but are much better than the bought variety. The conversion for this old recipe of Mum’s is: 8oz = 250ml, 4oz = 125g and the 9in square cake tin = 23cm.
