Old Gems - Age Concern Canterbury Recipe Book

Old Gems A collection of favourite recipes from Age Concern Canterbury’s hosts.

Introduction

After the zillionth time an eager client called our Team to politely beg for access to a favourite recipe from one of our lovely hosts, it became clear that we needed to take special action – so the Volunteers Recipe Book was born. What better way to celebrate our tireless hosts and the fabulous High Teas they kindly provide year after year than to print their well-loved creations!

So please read on and enjoy the tasty treats within these pages. Thank you to all those who kindly provided these gems.

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Contents Introduction Contents

Page 2 Page 3 to 5

Pumpkin Loaf

Page 6

Supplied by Dianne Shirley (Mary Potter Community Centre, Age Concern Canterbury Volunteer) Mini Date Loaves

Page 7

Supplied by Dianne Shirley (Mary Potter Community Centre, Age Concern Canterbury Volunteer) Ginger Fruit Squares

Page 7

Supplied by Dianne Shirley (Mary Potter Community Centre, Age Concern Canterbury Volunteer) Best Ever Banana Muffins

Page 8

Supplied by Dianne Shirley (Mary Potter Community Centre, Age Concern Canterbury Volunteer) Weetbix Fruit Loaf

Page 8

Supplied by Dianne Shirley (Mary Potter Community Centre, Age Concern Canterbury Volunteer) Mushrooms En Croute

Page 9

Supplied by Hazel Neave (Age Concern Canterbury Volunteer) Cucumber Sandwiches

Page 10

Supplied by Hazel Neave (Age Concern Canterbury Volunteer) Chicken Rolls

Page 10

Supplied by Hazel Neave (Age Concern Canterbury Volunteer) Sticky Lemon Slice

Page 11

Supplied by Glenys Simon (Age Concern Canterbury Volunteer) Blueberries and Cream Cheesecake

Page 11

Supplied by Glenys Simon (Age Concern Canterbury Volunteer) Rhubarb and Coconut Cake

Page 12

Supplied by Glenys Simon (Age Concern Canterbury Volunteer) Easy Scotch Eggs

Page 12

Supplied by Glenys Simon (Age Concern Canterbury Volunteer) Poor Man’s Squares

Page 12

Supplied by Glenys Simon (Age Concern Canterbury Volunteer) Lemon Yoghurt Cake

Page 13

Supplied by Glenys Simon (Age Concern Canterbury Volunteer) Moist Zucchini Bread

Page 13

Supplied by Glenys Simon (Age Concern Canterbury Volunteer) -3-

Dutch Cake

Page 13

Supplied by Glenys Simon (Age Concern Canterbury Volunteer) Jelly Slice

Page 14

Supplied by Helene Dickson (Age Concern Canterbury Volunteer) Rice Bubble Nibbles

Page 14

Supplied by Helene Dickson (Age Concern Canterbury Volunteer) Cinnamon Oysters

Page 15

Supplied by Helene Dickson (Age Concern Canterbury Volunteer) Queen Cakes

Page 15

Supplied by Bev Hartley (Age Concern Canterbury Volunteer) Cream Cheese Pudding

Page 16

Supplied by Pam Slattery (Age Concern Canterbury Volunteer) Churchill Square

Page 16

Supplied by Pam Slattery (Age Concern Canterbury Volunteer) Bite Sized Sausage Rolls

Page 16

Supplied by Maureen Smith (Age Concern Canterbury Volunteer) Three Ingredients Fruit Cake

Page 17

Supplied by Maureen Smith (Age Concern Canterbury Volunteer) Roast Spinach Salad

Page 17

Supplied by Maureen Smith (Age Concern Canterbury Volunteer) Cheese Biscuits

Page 17

Supplied by Judy Woodham (Age Concern Canterbury Volunteer) Boiled Sultana Cake

Page 18

Supplied by Judy Woodham (Age Concern Canterbury Volunteer) Sausage Rolls

Page 18

Supplied by Judy Woodham (Age Concern Canterbury Volunteer) Fruit and Nut Slice

Page 18

Supplied by Annette Hintz (Age Concern Canterbury Volunteer) Apple Slice

Page 19

Supplied by Annette Hintz (Age Concern Canterbury Volunteer) Nan’s Caramel Slice

Page 19

Supplied by Annette Hintz (Age Concern Canterbury Volunteer)

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Mary Berry’s Scones

Page 20

Supplied by Marjorie Kidd (Age Concern Canterbury Volunteer) Toasted Cheese Rolls

Page 20

Supplied by Margaret Talbot (Age Concern Canterbury Volunteer) Bread Case Savouries

Page 20

Supplied by Margaret Talbot (Age Concern Canterbury Volunteer) Chocolate Cake

Page 21

Supplied by Jill Crossland (Age Concern Canterbury Volunteer) Blueberry Muffins

Page 21

Supplied by Jill Crossland (Age Concern Canterbury Volunteer) Sandwich Fillings

Page 22

Supplied by Nancy Van Den Ende (Age Concern Canterbury Volunteer) Fruit Muffins

Page 22

Supplied by Nancy Van Den Ende (Age Concern Canterbury Volunteer) Coffee Flakes

Page 22

Supplied by Nancy Van Den Ende (Age Concern Canterbury Volunteer) Morning Glory Muffins

Page 23

Supplied by Nancy Van Den Ende (Age Concern Canterbury Volunteer) Coffee Peanut Biscuits

Page 23

Supplied by Nancy Van Den Ende (Age Concern Canterbury Volunteer) Kim’s Cake

Page 23

Supplied by Nancy Van Den Ende (Age Concern Canterbury Volunteer) Cheese Straws

Page 24

Supplied by Peggy Gordon (Age Concern Canterbury Volunteer) Yoghurt Cake

Page 24

Supplied by Dorothy Crosbie (Age Concern Canterbury Volunteer) Vegan Sultana Scones

Page 24

Supplied by Katie Faithful (Social Connection Advisor, Age Concern Canterbury) Carrot Cake

Page 25

Supplied by Zoe Blacklow (Student at Marian College) Vegan Banana Cake

Page 26

Supplied by Katie Faithful (Social Connection Advisor, Age Concern Canterbury) PLEASE NOTE: Measurements. Tsp = teaspoon and Tblsp = tablespoon -5-

Pumpkin Loaf Ingredients 2 cups cooked mashed pumpkin 2/3 cup brown sugar 2 eggs, lightly whisked 1 tblsp orange zest ½ cup orange juice 2 tblsp rice bran oil 1 tsp cinnamon ½ tsp ginger 1 ¾ cups self-raising flour (sifted) ½ cup chopped dried dates ¼ cup pumpkin seeds Butter to serve Method 1. Preheat oven to 170°C. 160°C for fan forced.

Line a loaf tin with baking paper.

2. In a large bowl, combine the pumpkin, sugar, eggs, orange zest, juice and oil.

3. In another large bowl, combine the cinnamon, ginger, flour and dates.

Place the pumpkin mixture into the dry ingredients and mix well to combine.

4. Pour mixture into the loaf tin.

Smooth the top and sprinkle with pumpkin seeds. Place into the oven and bake for 50 minutes or until skewer comes out clean.

5. Cool in the pan for 5 minutes before turning onto a wire rack to cool completely.

6. Cut into 2cm thick slices and serve with butter to spread.

(Could be made Gluten-free by using Gluten-free flour)

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Mini Date Loaves

Ginger Fruit Squares

Ingredients ½ cup + 1 tsp salted butter 2/3 cup white sugar 1 tblsp Golden Syrup 1 large egg 1 tsp pure Vanilla Extract ½ cup sultanas or raisins ¼ cup crystallised ginger (chopped) ¼ cup dried apricots or prunes (or combination) 1¼ cups plain flour Icing 3½ tblsp saled butter 1 tblsp Golden Syrup 1 tsp ground ginger 1 tsp pure Vanilla Extract ¾ cup icing sugar

Ingredients (Makes 4 small loaves and serves 16): 1½ cups dates chopped 1½ cups water ½ cup brown sugar 75 grams margarine or butter 1 tsp baking soda 4 Weetbix crushed 1¼ cups self-raising flour 1 tsp mixed spice 2 eggs lightly beaten ½ cup chopped nuts Method 1. Preheat oven to 180°c. Line 4 7x13 mini loaf tins with baking paper.

2. Place dates, water, brown sugar, margarine or butter into a medium saucepan. Bring to the boil and then remove from the heat and stir in baking soda. Set aside for 10 minutes to cool.

3. Place Weetbix, self-raising flour and mixed spice into a large mixing bowl. Add eggs and cooled date mixture. Mix to combine then stir through the walnuts.

4. Divide the mixture into loaf tins. Bake in the preheated oven for 20-30 minutes or until a cake skewer inserted into loaf comes out clean.

Cool on a cake rack. * To make one large loaf instead of mini loaves, bake 50 to 60 minutes or until a cake skewer inserted into loaf comes out clean. Use a 22cm x 11 cm tin for large loaf.

Method 1. Preheat oven to 180°c. Lightly grease the base of a 20x30cm sponge roll tin.

2. Base: cream butter and sugar. Next add Golden Syrup and beat well.

3. Beat egg and vanilla and mix in. Stir in the dried fruits. Sift flour in and mix to combine.

4. Spread into a prepared tin and bake for approx.

30 minutes. Remove from oven and leave to cool a little. Ice while still warm. Cut into squares when almost cold.

5. Icing: melt together butter, Golden Syrup, ginger and vanilla. Next add sufficient icing sugar to make a spreadable consistency.

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Best Ever Banana Muffins Ingredients 3 large bananas (the riper the better) 1 tsp baking soda ¾ cup sugar ½ tsp salt 1 egg 1 ½ cups plain flour 1/3 cup butter (melted) Method 1. Mash the bananas then add sugar and slightly beaten egg. Add melted butter then dry ingredients.

2. Spoon into muffin pans or use muffin cases in muffin pan.

3. Bake at 190°c for approximately 20 minutes.

Makes 9.

Weetbix Fruit Loaf Ingredients 5 crushed Weetbix 3 tblsp butter 1 tsp baking soda 1 cup sugar 1 cup sultanas 1 egg, beaten 1 ½ cups self-raising flour Method 1. Pour 1 cup of boiling water over the first 5 ingredients and allow to stand for 5 minutes. Stir to blend.

2. Add beaten egg and beat well. Add flour and mix well. Put in a greased loaf tin or tin lined with baking paper.

3. Bake 1 hour at 180°c. Leave to cool for 5 minutes in tin then turn onto a wire rack to cool completely.

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Mushrooms En Croute

Preparation time: 40 minutes/Total cooking time: 20 minutes/Makes 48.

Ingredients 8 slices white bread, crust removed 80 g butter, melted 1 clove garlic, crushed ½ small onion, finely chopped 375 g small button mushrooms, finely sliced 1 1 tblsp dry sherry /3 cup sour cream 2 tsp cornflour 1 tblsp finely chopped fresh parsley 1 tsp finely chopped fresh thyme 30 g Parmesan, grated 1 small tin of mushrooms in sauce (such as Wattie’s or Emma mushrooms in sauce) Method 1. Preheat oven to 180°c. Brush both sides of the bread with the butter. Cut each slice in half vertically, then each half into three horizontally. Bake on a baking tray for 5 to 10 minutes, or until golden and crisp.

2. Heat the oil in a large frying pan, add the garlic and onion and cook, stirring over low heat until the onion is soft. Add the mushrooms and cook over medium heat for 5 minutes, or until tender.

Season with salt and pepper.

3. Pour the sherry into the pan. Blend the sour cream and cornflour. Add to the mushrooms and stir until the mixture boils and thickens. Remove from the heat and stir in the herbs. Allow to cool.

Then stir in a small tin of mushrooms in sauce (This makes the filling creamier).

4. Spread the mushroom mixture onto each croute and sprinkle with Parmesan. Place on a baking tray and bake for 5 minutes, or until heated through.

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Chicken Rolls

Cucumber Sandwiches As served at Lord’s Cricket Ground, London

Ingredients Cucumber Sunflower or Pumpkin Seed Bread Low fat cream cheese Spring Onions (finely chopped) Chives (finely chopped) Cracked pepper Method 1. Remove all skin from cucumber with a potato peeler.

2. Put cucumber in the fridge overnight to dry out somewhat – so no soggy sandwiches!

3. Once dry cut cucumber laterally and scoop out seeds.

4. Mix low fat cream cheese with finely chopped chives, spring onions (chopped) and cracked black pepper.

5. Spread on sunflower and pumpkin seed bread (or similar like pumpernickel).

6. Top with thinly, laterally sliced cucumber. Top with rocket.

Ingredients 1½ cups chopped cooked chicken ½ cup sour cream 3 tblsp mayonnaise ¼ cup finely chopped celery 2 tblsp chopped spring onions 1 tblsp finely chopped parsley Salt to taste Freshly ground black pepper ½ cup grated cheese (tasty) Method 1. Process chicken gradually, but not so that it turns into a paste. Add other ingredients to processor and pulse until combined. Add sour cream gradually to get desired consistency.

2. Spread on bread (crusts removed). Flatten bread slightly with a rolling pin if you think it’s too thick to roll. Roll up and secure with a toothpick if needed.

3. Roll them up and place together on a tray (small) and put in the Fridge. Can be made the day before and covered with glad wrap.

4. Before serving, cut each roll in half (like asparagus rolls) and arrange on a platter.

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Sticky Lemon Slice

Blueberries & Cream Cheese Cake

Ingredients 1 ¼ cups sugar 2 eggs 1 tspn salt ¾ cup milk ¼ cup water 100g butter 1 tspn baking powder 2 ¼ cups flour 2 cups blueberries 1 packet of Philadelphia cream cheese, cubed

Ingredients 225g softened butter 275g plain flour 4 beaten eggs 1 tspn baking powder 90ml lemon juice strained 70g icing sugar 400g sugar 4 tblsp plain flour Grated zest of 2 lemons Icing sugar for dusting Method 1. Cream butter, sugar, add icing sugar. Press into a lined sponge roll tin. Bake for 15 minutes at 170°c.

2. While the base is cooking, beat the eggs and sugar until thick and creamy. Add second amount of flour, baking powder, lemon zest and juice and fold mixture together. Tip over the base and cook for a further 30 to 35 minutes or until golden in colour and firm to touch.

4. Cool in the tin, dust with icing sugar and cut into squares.

This recipe can be made in a food processor.

The first three ingredients in the first batch.

The eggs and sugar can be processed for the topping and poured on top of the dry ingredients, gently folding the mixture before pouring on top of the cooked base.

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Method 1. Cream butter and sugar until light and fluffy.

2. Add eggs and mix well.

3. Combine 2 cups flour, baking powder and salt.

4. Add to creamed mixture with milk and the water.

5. Toss blueberries in remaining ¼ cup flour and fold into batter with cubed cream cheese.

Pour into greased tin.

Topping: ¼ cup sugar 50g butter ¼ cup flour ½ teaspoon ground cinnamon Combine sugar, flour and cinnamon. Cut butter into pieces and rub into the flour, sugar and cinnamon until it resembles coarse crumbs.

Sprinkle over the batter. Bake at 180°c for an hour.

Rhubarb Coconut Cake

Easy Scotch Eggs

Ingredients 1 ½ cups self-raising flour 1 ¼ cup coconut 3 lightly beaten eggs 1 teaspoon vanilla essence 2 extra stalks of rhubarb 1 ¼ cup castor sugar 125g melted butter ½ cup milk ¾ cup finely chopped rhubarb Brown sugar Method 1. Combine flour, sugar and coconut in a bowl.

Stir in the melted butter, eggs, milk and essence, mixing to combine.

2. Spread half the cake mixture into a lined cake tin, scatter over the finely chopped rhubarb, then spread remaining batter on top.

3. Cut the extra stalks of rhubarb into 5cm lengths and arrange on the top of cake.

Sprinkle with brown sugar if desired.

4. Bake for 90 minutes at 180°c or until a skewer comes out clean when tested.

Ingredients 1 packet sausage meat 6 eggs

Grated cheese Breadcrumbs

Method 1. While still in the packet, divide the sausage meet into six even pieces.

2. On the kitchen bench or a chopping board, pour out a small pile of breadcrumbs. Place a piece of sausage meat on top of the bread crumbs and, turning it over, shape the sausage meat into a large flat pattie.

3. Place the pattie into a well-greased muffin tin, preferably a Texas muffin tin so it fits, leaving a cavity in the middle. Break an egg into the cavity, sprinkle with grated cheese. Repeat to use up all the sausage meat.

4. Bake at 180°c for 20 minutes.

Ideal for lunch boxes, picnics, or cut in quarters and placed on top of lettuce leaves when you need to “bring a plate”.

Poor Man’s Squares Ingredients 1 cup raisins or sultanas 2 cups water ¾ cup sugar 50g butter 1 beaten egg 2 cups flour ½ tspn baking soda 1 tspn ground cloves 1 tspn ground nutmeg 2 tspn ground cinnamon 2 tspns ground all spice ½ cup icing sugar 2 tspn water Method 1. Boil raisins and water in a large saucepan until only 1 cup of liquid remains.

Remove from heat. Add sugar and butter. Slowly add the beaten egg and dry ingredients previously sifted together. Pour mixture into a lined sponge roll tin.

Bake at 180°c for 25 to 30 minutes. Glaze with a mixture of icing sugar and water while still hot. This recipe can also be made in muffin tins. It is delicious served warm with custard as a dessert.

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Lemon Yoghurt Cake Ingredients 1¾ cup sugar 2 beaten eggs 1 cup plain yoghurt 2 cups self-raising flour

Zest of 2 lemons 1 cup canola oil 2 – 3 tblsp lemon juice 1 tsp salt

Method 1. Cream oil, sugar and eggs, add lemon zest and juice, then flour and salt. Pour batter into a 23cm ring tin, bake at 180°c for 30 minutes.

2. Leave in the tin for 10 minutes before turning out.

Moist Zucchini Bread Ingredients (makes 2 loaves) 3 cups flour 1 tsp baking soda 2 tsp cinnamon 1 cup white sugar 1 cup packed brown sugar 2 tsp vanilla extract 1 cup chopped walnuts (optional) 1 tsp baking powder 1 tsp ginger 1 cup vegetable oil 3 eggs 2-3 cups grated zucchini 1 tsp salt Method 1. In a large bowl, combine flour, salt, baking soda, baking powder, cinnamon and ginger.

2. In a separate bowl, add white sugar, oil and eggs and beat together until thick and creamy. Mix in brown sugar and vanilla extract.

3. Add dry ingredients and the grated zucchini to the wet mixture, combining gently together. Pour into two greased loaf tins. Bake 45 to 60 minutes at 180°c.

Dutch Cake Ingredients 100g butter 100g sugar 1 egg Raspberry jam 1½ cups flour 1 tsp baking powder Method Cream butter and sugar, add egg and lastly sifted dry ingredients.

Spread into a lined sponge roll tin, then spread raspberry jam on top.

Topping: Warm in a saucepan: 4 tblsp sugar 50g butter 3 tblsp milk Stir in 4 tblsp flour 1 tspn baking powder 1 tspn ground cinnamon 2 tblsp cocoa powder Spread over base and bake 15 to 20 minutes at 180°c.

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Rice Bubble Nibbles

Jelly Slice

Ingredients Base: One packet of wine biscuits 150 grams of butter Filling: One tin condensed milk.

Dissolve 2 heaped tsp gelatine in ½ cup cold water and add ½ cup boiling water and dissolve completely.

6 tsp lemon juice Topping: 2 packets raspberry jelly 2 cups hot water Method Base: Blitz biscuits in processor. Add melted butter. Mix well and press into a baking paper lined slice tin. Set till firm in fridge.

Filling: Mix well the milk, lemon juice and gelatine mixture. Pour on to set base and refrigerate until set firm.

Topping: Dissolve completely 2 packets of raspberry jelly with 2 cups hot water. Allow to cool completely and pour over filling and set in fridge.

Ingredients 3 cups Rice Bubbles 1 cup Coconut 100 grams butter 1 cup sugar 1 cup chopped dates 1 egg Method 1. Mix all ingredients together in saucepan and simmer for 3 minutes. Take off heat. Add 3 cups Rice bubbles.

2. When cool roll in balls and cover with coconut and set in fridge.

3. For a gluten free option just use gluten free rice bubbles. I use the fine coconut to roll the balls in.

4. The favourite sandwich filling that is always a hit is cream cheese and crystallized ginger. Or can be made into a roll.

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Queen Cakes Ingredients 4 ounces butter 4 ounces sugar 2 eggs 1 tsp lemon essence 150 grams self-raising flour 2 or 3 tblsp cold water 50 grams sultanas (optional) Method 1. Soften butter, then add all the other ingredients. Next beat by hand with a wooden spatula. If mixture is too dry, add a little more water.

2. Put spoons full of mixture into paper cases which are placed into patty tins.

3. Bake at 190°c for about 15 minutes until nicely cooked.

Cinnamon Oyster Ingredients 2 eggs 75 grams sugar 1 tblsp Golden Syrup 25 grams Flour 1 tsp cinnamon ½ tsp baking soda ½ tsp ground ginger Method 1. Beat the eggs until thick and creamy. Next add sugar and beat again until well blended.

2. Add the Golden Syrup until mixed and then sift in the dry ingredients and fold until mixed.

3. Put into well-greased shallow patty tins and cook for about 8 minutes at 180°c or 7 minutes on Fan Bake.

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Churchill Square

Cream Cheese Pudding

Ingredients ½ kg plain yoghurt ½ pint cream ½ cup sugar 250 grams cream cheese (spreadable) Juice of a lemon or lime 1 packet of raspberry jelly 1 cup boiling water Strawberries to serve Method 1. Dissolve completely 1 packet of raspberry jelly with 1 cup of boiling water. Allow to cool until nearly set.

2. Cream the cream cheese and sugar.

3. Whip the cream and fold in with the yoghurt.

4. When the jelly is nearly set, fold in until smooth.

Green jelly looks best. Serve with strawberries.

This is a weight watchers dream!

Ingredients 8 oz butter 8 oz icing sugar 2 tblsp cocoa 20 Malt biscuits 4 Gingernuts ½ cup coconut ½ cup mixed fruit Vanilla essence Method 1. Crush biscuits, melt butter and add along with other ingredients. Mix well.

2. Press into sponge roll tin and leave to set.

3. Ice with chocolate icing.

4. Cut into squares.

Enjoy.

Bite Size Sausage Rolls Ingredients 1 pack Ready Rolled Puff Pastry 1 x tube of sausage meat Small amount of as many of the following as you desire: Onion, finely chopped; Carrot, grated finely; Apple, grated finely; Red or green pepper, finely chopped Salt, Pepper and Sweet Chilli sauce Method 1. Preheat oven to 220°c.

2. Mix the chopped and grated ingredients together with the sausage meat.

3. Roll the sausage meat into the Ready Rolled Puff Pastry and cut into bite size sausage roll portions. Bake for 15 to 20 minutes or until golden.

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Three Ingredient Fruit Cake Ingredients 500 grams mixed fruit 1 cup fruit juice (any sort) 1 cup self-raising flour Method 1. Soak fruit in juice overnight.

2. Stir in flour. Place mixture in a fruit loaf tin.

3. Bake at 180°c. for 1 hour.

Roast Spinach Salad

Cheese Biscuits

Ingredients 1 baby spinach ½ raw red onion, fully sliced (optional) 1 cup walnuts, fried gently in butter/oil 2-3 slices of bacon, cooked and chopped ½ to 1 wedge of blue cheese 1 beetroot, cooked and diced

Ingredients 4 oz butter 1 cup flour 1 packet onion soup 1 cup cheese Pepper to season 4 tblsp milk (about)

Method Toss the ingredients in the following dressing: ¼ cup of oil (such as canola oil) 2 tblsp white wine vinegar Juice of ½ a lemon 1 tsp honey 1 tsp dijon mustard ½ clove garlic, crushed Salt and black pepper This is delicious and any leftovers are even better the next day!

Method 1. Put butter and flour in a whiz or rub butter in.

2. Put onion soup, cheese and pepper in a bowl.

3. Add flour and butter mixture and mix to a stiff dough with about 4 tblsp milk.

4. Wrap in Glad Wrap. Let it stand in the Fridge for 15 minutes before rolling out. Cut as desired.

5. Bake at 180°c for about 20 to 30 minutes or until golden.

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Sausage Rolls Ingredients Ready Roll pastry (puff) (Roll about ¼ size larger) Combine:

1.

2.

3.

4.

450 g roll of sausage meat 1 onion, diced ½ cup breadcrumbs 2 tblsp Worcestershire Sauce (about) 2 tblsp Tomato Sauce (about) Pepper to season Put on pastry. Fold pastry and trim.

Paint with a beaten egg. Cut to size.

Place on a tray lined with baking paper.

Cook at 200°c for about 25 minutes.

Fruit and Nut Slice Ingredients 125 g butter 1 tblsp Golden Syrup 1 cup sugar 1 ¼ cups flour 1 tsp baking powder 1 egg 1 cup coconut 1 cup chopped walnuts 1 cup raisins Icing sugar Method 1. Melt the butter and golden syrup in a large saucepan (large enough so you can add all ingredients to it). Remove from heat.

2. Sift the flour and baking powder into the saucepan.

3. Next stir in the coconut, walnuts, raisins and sugar.

4. Beat the egg (lightly) and add to the saucepan. Mix until combined. Press into a greased slice tin (sponge roll tin).

5. Bake at 180°c for 20 minutes or until golden.

6. Wait until cold and cut into squares.

Boiled Sultana Cake Ingredients 3 eggs 2 cups flour 1 small cup sugar ½ lb (225 g) butter 1 lb (455 g) sultanas ½ tsp baking powder Essence (optional) Method 1. Boil sultanas for 5 minutes.

2. Beat egg and sugar to a smooth paste.

3. Drain sultanas and add butter, eggs and sugar.

4. Next add flour and baking powder (add essence if wish). Bake in a moderate oven for about 1 hour.

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Apple Slice

Nan’s Caramel Slice

Ingredients 125g soft butter 1 cup sugar 2 eggs 1 tsp vanilla essence ½ cup milk 1 ¼ cups flour 1 ½ tsp baking powder 2 to 3 apples Topping: ¼ cup soft brown sugar 1 tsp ground cinnamon Method 1. Place the butter, sugar, eggs, vanilla essence, milk, flour and baking powder in a mixing bowl. Beat on low speed to combine and then on medium speed for 3 minutes.

2. Pour into a greased slice tin (sponge roll tin).

3. Cut apples in half. Remove the cores and cut each half into about 10 slices. Press the apples into the mixture in the tin.

4. Next combine the soft brown sugar and cinnamon in a bowl to make the topping.

Sprinkle the topping over the slice mixture in the tin.

5. Bake at 180°c for 25 to 30 minutes or until cake springs back when lightly touched. Leave to cool in the tin and then cut into slices.

Also makes a nice dessert when warmed and served with whipped cream or icecream.

Ingredients 150g soft butter 1 tblsp Golden Syrup ½ cup soft brown sugar ¼ cup coconut ½ cup chopped dates ¼ cup chopped walnuts 3 crushed Weetbix 1 cup flour 1 tsp baking powder 1 tblsp cocoa Caramel Icing: 1 cup soft brown sugar 2 tblsp milk 2 tblsp butter Method 1. Melt the butter, golden syrup and brown sugar in a large saucepan (big enough to fit all the ingredients). Remove from the heat and add the coconut, dates, walnuts and crushed Weetbix.

2. Sift the flour, baking powder and cocoa into the saucepan. Mix to combine with a wooden spoon. Press into a greased slice tin. Bake 180°c for 15 minutes. Spread with the caramel icing while it is still hot.

3. To make the caramel icing, mix the brown sugar, milk and butter in a saucepan over the heat. Stir until the mixture melts and then bring to the boil. Beat with a wooden spoon until you feel it start to thicken. Pour it over the slice immediately. Cool the slice and then cut into squares.

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Mary Berry’s Scones Ingredients 450gm Self Raising Flour 2 good tsp Baking Powder 75gm butter, warmed 50gm castor sugar 2 eggs 225ml milk Method 1. Grease trays and heat oven to 220°c.

2. Into processor put flour and baking powder. Add butter and process until crumbly. Next add sugar. Beat eggs and make up to half pint with milk.

3. Put aside 2 tblsp. Add wet mixture to flour and process. Mixture should be soft, more wet than dry.

4. Roll out half an inch and cut out. Spread with egg and milk mixture. Bake for 10 minutes.

I serve with raspberry jam and whipped cream.

Toasted Cheese Rolls Ingredients 260g cream cheese 260g tasty grated cheese 1 grated onion 1 loaf of white sandwich bread Butter, to butter bread Method 1. Cut crust off 3 sides of bread. Butter one side.

2. Turn bread over and cover with spread.

3. Roll so crust appears on top.

4. Toast in a hot oven for 10 minutes until brown.

Bread Case Savouries Ingredients 1 loaf of Molenberg sandwich bread Butter, to butter bread Filling: 2 rashers of bacon 50g grated tasty cheese 2 eggs Finely chopped chives Method 1. Use pastry cutter to cut rounds to about 7cm. Butter one side end and place buttered side down in patty tin.

2. Mix filling ingredients together in a bowl. Fill the cases with the filling mixture. Bake at 220°C. for 15 minutes. Best reheated before use to crisp up base.

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Chocolate Cake

Blueberry Muffins

I always serve this chocolate cake. My great grandmother lived from 1846 to 1921 and this was her recipe. It was before you could get baking powder.

Ingredients 3 eggs 6 oz sugar 6 oz flour 1 tsp Cream of Tartar ½ tsp Baking Soda 1 tblsp cocoa 4 oz butter, melted ½ cup of boiling water Method 1. Beat eggs and sugar together till thick.

2. Sift flour, Cream of Tartar, Baking Soda and cocoa. Add to eggs and sugar mixture.

3. Next add melted butter mixed with boiling water. The mixture will be very sloppy.

4. Grease a 20cm tin. Put mixture in the tin.

5. Bake at 140°C for 35 minutes.

I have made this cake probably many thousands of times and it has never failed. One of our visitors had a cake shop in the 1950’s -1960’s and she told me that these “Boiling Water Cakes” were what were used in the cake shops.

I sometimes change the flavour by using almond essence or coffee or orange or lemon juice or I add some mixed spice. I ice the cake with appropriate icing and it is always well received.

Ingredients 1 cup of milk 1 tblsp lemon juice or ½ tblsp white vinegar 2 cups flour 4 tsp Baking Powder ½ cup sugar 100g butter, melted 1 egg, beaten 1 cup frozen blueberries Method 1. Put milk into a jug and add lemon juice or the white vinegar and leave for 10-20 minutes (this makes buttermilk).

2. Step 2. Sift flour, Baking powder and sugar into a large bowl.

3. Combine melted butter and beaten egg with the buttermilk and add to dry mixture. Mix (only just) to the wet flour stage.

4. Heat oven to 200°C [fan oven] and oil muffin tins.

5. Place some muffin mixture in each tin and add frozen blueberries. Cover the berries with the rest of the mixture.

6. Cook for 17 minutes till muffins spring back when touched.

I slice them from top to bottom and they are very popular.

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Sandwich Fillings Ingredients • Boiled egg and add Tomato Relish • Cream cheese, apricot (cut small), preserved ginger, shredded chicken • Soft dates (add lemon juice) and cream cheese • Cream cheese and sliced cucumber

Coffee Flakes

Fruit Muffins

Ingredients ¾ cup brown sugar 1 cup plain flour, plus ¾ cup of flour (which can be more plain flour or another type of flour) 3 tsp mixed spice 1 tsp Baking Soda 1 cup dried fruit (I usually use sultanas) 4 oz butter, melted 1 egg, beaten 1 cup stewed apple Method: 1. In a large bowl put brown sugar, flour, mixed spice, baking soda and dried fruit.

2. Mix the melted butter, beaten egg and stewed apple.

3. Add wet mixture to dry mixture (only just combine these or the muffins will be tough).

4. Cook in 12 greased muffin tins for 15-20 mins. at 200°C. I always use fruit from our trees so instead of the apple, I use pears, peaches, rhubarb, gooseberries or nectarines or whatever. If the mixture seems too dry, add more fruit or some milk. I get our visitors to try to guess what fruit I have used which is a good conversation starter!

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Ingredients 6 oz butter 6 oz flour 3 oz sugar 1tblsp coffee essence 1 tsp baking powder 2 oz cornflakes Method 1. Cream butter and sugar.

2. Add dry ingredients.

3. Drop spoonfuls on a cold greased oven tray.

4. Bake 20 minutes in a moderate oven.

Ice with coffee icing when cold and top with half a walnut.

Morning Glory Muffins Ingredients 2 cups flour 2 tsp baking soda ½ tsp salt 1 & ¼ cups sugar 2 tsp cinnamon 2 cups grated carrot ½ cup nuts 1 apple, peeled, cored and grated ½ cup raisins ½ cup coconut 3 eggs 2 tsp vanilla 1 cup salad oil Method 1. Into a large bowl mix the flour, baking soda, salt, sugar and cinnamon. Stir in the carrot, nuts, apple, raisins and coconut.

2. In a bowl beat the eggs, vanilla and salad oil.

3. Stir into the flour mixture until the batter is just combined. Spoon into well-greased muffin pans and bake at 190°C for 20 minutes.

Makes about 12 large delicious muffins. A complete breakfast meal!

Coffee Peanut Biscuits Ingredients ¼ lb butter 5 oz flour ¼ lb sugar 1 teaspoon baking powder 1 tblsp coffee Pinch of salt 1 cup peanuts Method 1. Cream butter and sugar. Add coffee essence then dry ingredients, and lastly add the peanuts.

2. Roll into balls and flatten on a cold tray.

3. Bake in a moderate oven.

Kim’s Cake Ingredients 1 lb mixed fruit 2 cups self-raising flour 1 cup brown sugar 1 egg, beaten 1 mug of hot black tea Milk, to mix Method 1. Soak fruit in mug of hot black tea overnight.

2. Mix altogether with the milk.

3. Double mixture = 3 loaf tins.

4. Bake at 160°C for 1 & ¾ hour.

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Cheese Straws Ingredients 1 ¼ cups plain flour Pinch of cayenne pepper 1 level tsp dry mustard ½ level tsp salt 125 gms butter 1 ½ cups grated cheese 1 egg yolk 2 tblsp cold water A good squeeze of lemon juice Method 1. Preheat oven to 180° C. 2. Sift the flour, cayenne pepper, mustard and salt.

3. Rub in the butter and grated cheese.

4. Beat the egg yolk with the water and lemon juice and add to the dry ingredients to make a rather firm dough.

5. Knead only until smooth, then roll out on a floured surface until 3mm thick.

6. Cut into strips, put on a greased tray and bake until pale straw colour (about 12 minutes).

Allow to cool on tray.

Yoghurt Cake

Vegan Sultana Scones

Ingredients 3 eggs ½ cup oil 1 cup Yoghurt 1 ½ cup Flour 1 ¼ cup Sugar 1 tblsp Baking Powder Method 1. Whisk eggs. Add oil and yoghurt.

2. Mix dry ingredients and add to wet ingredients.

3. Bake at 180°C for about 20 to 30 minutes in an expanding sponge roll tin.

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Ingredients 2 cups self-raising flour 2 tblsp sugar 40g dairy free margarine ¾ cup Soy milk 100g sultanas Method 1. Preheat oven to 180° C. Spray a scone/cookie tray.

2. In a large bowl, combine self-raising flour, margarine, sugar, soy milk and sultanas. Mix together and knead.

3. Cut into 4 large scones or 6 small scones.

4. Bake for about 15 minutes or until lightly golden brown.

Carrot Cake (based on Jo Seagar’s Carrot Cake) Ingredients 2 cups self-raising flour 1 cup brown sugar 1 tsp baking soda ¾ cup coconut ¼ cup chopped walnuts 2 tsp mixed spice ½ cup sultanas 2 cups grated carrots (2-3 small carrots) 3 eggs 1 cup oil 2 tsp vanilla essence 1x225g can crushed pineapple, including the liquid Method 1. Preheat the oven to 180°C. Line the base and sides of a 22-23 cm cake tin with baking paper.

2. Place all the ingredients in a large bowl and mix until well. Pour into the prepared cake tin and bake for 55-60 minutes. The centre should spring back when pressed.

3. Cool on a wire rack. Ice with cream cheese icing and decorate with mixed dried fruit.

Cream Cheese Icing 125g cream cheese (should be at room temperature and it’s best to use traditional cream cheese) 50g butter (also at room temperature) 2 ½ - 3 cups icing sugar ½ tsp vanilla essence Method Beat ingredients together until smooth, light and fluffy. Ice cake with the icing and decorate.

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Vegan Banana Cake Ingredients 125g dairy free margarine ¾ cup castor sugar 2 x egg replacer (for 2 eggs) 1 cup mashed banana (about 2 large bananas) 1 tsp vanilla essence 1 tsp bicarbonate of soda 2 tblsp soy milk 1 ¾ cup plain flour 1 tsp baking powder Method 1. Preheat oven to 180° C. 2. Grease a deep 20cm round cake tin and line base with baking paper.

3. Mix together the margarine, sugar and egg replacer.

4. Stir in bananas and vanilla essence until combined.

5. Mix baking soda and soy milk together before stirring into the banana mixture.

6. Sift in flour and baking powder and fold into the mixture until combined.

7. Bake for 40-45 minutes until cooked (insert a clean skewer, if it comes out clean it is cooked).

8. Stand 5-10 minutes before inverting onto a wire rack to cool.

9. Ice with vegan chocolate icing when cold.

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Notes

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Notes

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