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scones, loaves, etc.


scones, loaves, etc.

Audrey’s Scones* INGREDIENTS 3 cups Self-Raising Flour 1 cup Liquid Cream 1 cup Lemonade

METHOD Mix to a soft dough, press out on floured board, cut and place on a greased slide. Cook in hot oven 10-15 minutes. Freeze well.

Fruit Scones INGREDIENTS 8 oz Self-Raising Flour Salt 2 oz Sultanas or Chopped Dates 1 Egg 1 oz Shortening 2 oz Sugar ½ cup Milk

METHOD Sift flour and salt, rub in shortening, add sugar and dried fruit. Mix to soft dough with milk and beaten egg. Knead slightly, press out and cut. Place on greased slide. Bake in hot oven for 15 minutes.

~ 112 ~


scones, loaves, etc.

Plain Scones INGREDIENTS 1½ cups Self-Raising Flour ¾ cup Milk 1 dessertspoon Shortening Salt

METHOD Beat shortening until soft. Add half flour with salt and mix well. Add remaining flour and milk. Make a soft dough. Knead lightly on floured board. Press out, cut and place on greased slide. Bake in hot oven 10-15 minutes. Remove from slide and place clean tea towel over scones.

Pumpkin Scones INGREDIENTS 2½ cups Self-Raising Flour 2 oz Shortening 2 oz Sugar 1 cup Mashed Pumpkin 1 Egg ½ cup Milk

METHOD Beat shortening, add sugar and beat. Add pumpkin and egg and beat well. Add milk and then flour. Knead and press out. Cut then place on a greased slide and cook in a hot oven for 15 minutes.

~ 113 ~


scones, loaves, etc.

Pancakes INGREDIENTS 1 cup Plain Flour 1 Egg Salt ¼ cup Milk

METHOD Sift flour and salt into bowl. Add egg and milk. Whisk until smooth and leave for 1 hour. Heat oiled frying pan (20cm) gently. Pour about 3 tbsp into pan and allow to spread over the pan. When golden, flip over and cook other side. When cooked, place on kitchen paper and sprinkle with lemon and sugar. Roll up and serve hot with whipped cream.

Pikelets INGREDIENTS 2 Eggs 1 tsp Golden Syrup 1 cup Self-Raising Flour 2 tbsp Sugar ½ to ¾ cups Milk Pinch of Salt

METHOD Beat eggs, add sugar and syrup until fluffy. Add milk and flour sifted with salt. Beat until smooth. Drop small spoonfuls onto hot pan. When pikelet is bubbling and lightly brown, turn to the other side to cook.

~ 114 ~


scones, loaves, etc.

Cinnamon Teacake INGREDIENTS 90g Butter or Margarine ½ cup Sugar 1 Egg Vanilla 2 level tsp grated Orange Rind 1½ cups Self-Raising Flour, sifted ½ cup Milk Topping: 2 level tsp Butter or Margarine, melted 2 level tsp Sugar 2 level tsp Coconut 1 level tsp Cinnamon

METHOD Cream butter, sugar and vanilla. Beat in egg and orange rind. Fold in flour and milk alternately into mixture. Spread mixture into a greased and floured 20cm pan. Bake in moderate oven for 30 minutes or until cooked. Turn out and brush the top with melted butter. Sprinkle with sugar, coconut and cinnamon. *Variation - Apple Teacake: Peel, core and quarter one apple, slice quarters thinly. Arrange overlapping slices on top of cake mixture. Bake and finish as for cinnamon teacake.

~ 115 ~


scones, loaves, etc.

Apricot Loaf INGREDIENTS ½ cup finely chopped Apricots ¾ cup Boiling Water ¾ cup chopped Raisins 2 oz Butter or Margarine 1 Egg 3 tbsp MIlk 7 oz Self-Raising Flour ¼ level tsp Salt ¼ level tsp Bi-Carbonate Soda ½ cup Caster Sugar

METHOD Soak apricots in boiling water for 30 minutes. Put into saucepan with raisins and butter (or margarine). Cover, simmer for 5 minutes, then cool. Turn into bowl. Beat in egg and add milk. Sift remaining ingredients and mix well with egg and milk mixture. Empty into a greased loaf tin and bake in moderate oven for 50 minutes to an hour.

~ 116 ~


scones, loaves, etc.

Date Loaf (Struan) INGREDIENTS 1 tbsp Butter or Margarine ¾ cup Sugar ¾ cup Boiling Water 1 cup Dates 1 cup Plain Flour ½ cup Self-Raising Flour 1 Egg 2 level tsp Bi-Carbonate Soda

METHOD Dissolve bi-carbonate soda in boiling water - pour over chopped dates and let stand for 45 minutes. Cream butter/margarine and sugar. Add egg and then add water (from date mixture), flour and dates. Bake in long, narrow greased tin (approx. 27cm x 8cm) in a moderate oven for 45 minutes to 1 hour.

~ 117 ~


scones, loaves, etc.

Date & Nut Loaf INGREDIENTS 1 cup Dates ½ cup Sugar ½ cup chopped Walnuts or Pecans 1 tbsp Margarine 1 tsp Bi-Carbonate Soda 1 cup Boiling Water 6 oz Self-Raising FLour Salt

METHOD Put dates, sugar, walnuts, margarine and bi-carbonate soda in basin and add boiling water. Allow to stand until cool. Add flour, sifted with salt and pour into greased 23cm x 10cm loaf tin. Bake in moderate oven for 30-35 minutes.

~ 118 ~


scones, loaves, etc.

Date & Pecan Loaf INGREDIENTS 90g Butter or Margarine 1 cup Brown Sugar, firmly packed 1 cup chopped Dates ½ cup chopped Pecans 1 cup Boiling Water 1¾ cups Self-Raising Flour, sifted ½ tsp Cinnamon ½ tsp Ground Ginger

METHOD Combine butter, sugar, dates and pecans in large bowl. Mix well. Add water and stir until butter is melted. Fold in remaining ingredients. Spoon mixture into greased and lined 23cm x 13cm loaf tin. Bake in moderate oven for 45-50 minutes or until cooked when tested. Cool on wire rack. Serve sliced and buttered.

~ 119 ~


scones, loaves, etc.

Raisin Bran Loaf INGREDIENTS 1 cup All-Bran 1 cup Raisins ¼ cup Mixed Peel 1 cup Brown Sugar Rind of 1 Lemon 1½ cups Self-Raising Flour 1 cup Milk Pinch of Salt Vanilla Essence

METHOD Put bran, peel, raisins, sugar, lemon rind in bowl. Cover with milk and stand for 2 hours. Sift flour and salt and add to mixture in bowl, add vanilla. Lightly mix and put in loaf tin. Bake in very moderate oven for 45 minutes. Cool and spread with butter and honey.

~ 120 ~


scones, loaves, etc.

Sun Bran Loaf INGREDIENTS ⅓ cup All-Bran ¾ cup Sultanas ¾ cup chopped Dried Apricots ¾ cup Sugar 1¼ cups Milk ½ tsp Vanilla 1½ cups Self-Raising Flour, sifted

METHOD Combine all ingredients except flour. Stand for 2 hours or overnight, if possible. Add flour to bran mixture and combine well. Spoon into a greased and lined 21cm x 13cm x 8cm loaf tin. Bake in moderately slow oven for 1 hour. Serve sliced and buttered.

~ 121 ~


scones, loaves, etc.

Christmas Mince Pies INGREDIENTS Pastry: 4 oz Butter 1 Egg 4 oz Plain Flour 1 pinch Salt 4 oz Caster Sugar ½ tsp Vanilla 4 oz Self-Raising Flour

METHOD Cream butter and sugar, add vanilla. Beat egg and add to creamed mixture. Sift plain flour, self-raising flour and salt, add to creamed mixture to make medium dough. Turn out on board and knead. Roll and chill. Roll out. Cut to size of patty pans.Place cut round in greased patty pan. Fill with bought dried fruit mince - trim top with strips of pastry or a round in centre. Bake in moderate oven for 15-20 minutes (usually 20 minutes to cook) - leave in the tray for 5 to 10 minutes before removing gently.

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scones, loaves, etc.

Damper INGREDIENTS 3 cups Self-Raising Flour 1Âź cups Milk 1 level tsp Salt, if desired

METHOD Sift flour and salt into basin. Mix to a moist dough with milk, knead lightly. Place onto an ungreased baking tray or 20cm sandwich pan. Prick top of dough. Bake in very hot oven for 30-35 minutes or until cooked when tested. *Variation: Cheese Sauce Topping: 2 level tbsp Butter or Margarine Pinch of Salt ½ level tsp Dry Mustard 1 cup grated Tasty Cheese Pinch Cayenne Pepper Combine ingredients onto top of damper and cook as above.

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scones, loaves, etc.

Playdough I INGREDIENTS 3 cups Plain Flour 6 tbsp Cream of Tartar Food Colouring 1 cup Salt 3 cups Water 3 tsp Oil

METHOD Mix and then stir and cook on low to medium heat until dough is pliable and right consistency approximately 10-15 minutes. Knead while warm into round shape. Store in airtight plastic container at room temperature. Do not eat! *Don’t worry id it’s lumpy when cooking; it will come right later.

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scones, loaves, etc.

Playdough II INGREDIENTS 1 cup Plain Flour 2 tbsp Cream of Tartar ½ cup Salt 1 cup Water 1 tsp Oil Few Drops Food Colouring Few Drops Disinfectant

METHOD Sift dry ingredients into a saucepan. Add other ingredients, stir together over low heat for 3-5 minutes until mixture becomes solid and non-sticky. Store in airtight container at room temperature. Do not eat!

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Ma's Kitchen - Scones and Loaves  

Ma's Kitchen - Scones and Loaves

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