Taieri Recreational Tramping Club
Mid-week recreational and social walking group based in Mosgiel NZ
2 cups flour
1/2 tspn salt
75g butter
4 level tspns BP
1/2 cup caster sugar
1 cup milk
1 cup blueberries or sultanas or cubed pineapple or mashed banana or cooked apple
Sift dry ingredients into bowl.
Add sugar and stir in.
Melt butter and cool slightly.
Add milk and egg and beat to combine.
Then add fruit.
Mix 1 tblspn sugar and 1/2 tspn cinnamon
Sprinkle on top of muffins.
Bake in deep muffin pans 12-15 mins oven 220C
1 cup grated apple
1 cup bran
1/2 tspn baking soda
1/2 tspn salt
1/2 cup raisins or sultanas
1 cup grated carrot
1 cup flour (wheatmeal or white)
2 tspns BP
1 tspn spice or cinnamon
Mix together:
75g melted butter
1 beaten egg (large, or 2 small)
3/4 cup milk
1/2 cup brown sugar (firmed)
Then mix in dry ingredients.
Do not over-mix.
Bake 15 mins 200C.
1/2 cup rolled oats
1/2 cup milk
125g butter
1/4 cup sugar
1 cup mashed banana
1 cup flour
2 tspns BP
1/2 tspn baking soda
1/4 tspn salt
1/4 tspn cinnamon
Soak the rolled oats in the milk for 5 mins.
Melt the butter.
Lightly beat the egg.
Add the butter and egg to the oat mixture.
Stir in the sugar and mashed banana.
Sift the flour, baking powder, baking soda, salt and cinnamon.
Add the flour mixture to the batter, stirring only to moisten the dry ingredients.
Spoon the mixture into muffin pans.
Bake at 190C 15-20 minutes, or until cooked.
Very nice served warm.
Melt in a pot:
50 g butter
2 tblspns demerara or raw sugar
1 tblsp golden sugar
Add:
1 unbeaten egg
Approx 0.75 cup milk
Half tsp vanilla
Stir.
– and add:
1 cup plain flour
1 cup wholemeal flour
2 rounded tsps BP
Half tsp baking soda
0.25 tsp salt
Half cup raisins or other fruit
Half cup broken nuts.
Spoon into greased pans.
Top with nut flakes, sesame seeds or similar.
Bake 190 C for 10-12 minutes.
2 cups sesame seeds
2 cups coconut.
Toast this.
1.5 tblspns flour
1 tsp BP
1 tsp baking soda
2 eggs – beaten
0.5 cup oil
1 cup brown sugar
Mix all together and roll into balls and flatten with a fork.
Bke in a moderte oven until lightly brown.
1 tin pears cut into pieces.
1 tin boiled oysters (mashed)
Put into dish or long-stemmed glasses.
Sauce:
Half cup tomato sauce.
1 tblspn vinegar
Pinch curry powder
1 cup milk
1 dessertspoon Worcestershire sauce
1 tblspn lemon juice
Mix all together and pour over pears and oysters.
Shrimps can be used instead of oysters.
20 Elderflower heads in full flower. Cut away as much green as possible.
Make a syrup from 2 kg sugar and 1 L of boiling water.
Add washed flowers, 75 g citric acid, grated rinds of 2 lemons and lemons sliced.
Put into a plastic container, stir well and cover with a cloth.
Leave for at least 24 hours.
Strain and bottle, then cork firmly.
Will keep for 6 months.
Pkt soft marshmallows
1 bottle cream
500 g pottle strawberry yoghurt
Strawberries, mandarins, peaches or similar fruit
Beat the cream until thick and add other ingredients.
Can be left in fridge overnight if wished.
When frying fish, sprinkle a little curry powder into the pan.
It stops smell, improves the favour and colour.
Pears are much improved by being prepared in the usual way and then cooked in lemonade instead of water.
When whipping cream, add 1 tsp of honey instead of sugar.
The whipped cream will stay “in shape” much better.
1 cup flour
1 tsp salt
1 cup grated tasty cheese
2 tsps BP
pinch cayenne pepper
1 egg
Break egg into cup, whisk with fork and top up with cold water.
Mix dry ingredients with egg and water mixture.
Bake in well-greased patty pans at 230 C for 10-15 minutes.
Melt in a saucepan:
175 g butter
0.25 cup sugar
1 tblsp golden syrup
1 tblsp cocoa.
Add:
1.5 cups flour
1.5 tsps BP
1.5 cups coconut
Vanilla essence
Handful sultanas
Bake in sponge roll tin for exactly 15 minutes in moderate oven.
When cold, ice with chocolate icing.
125 g butter
1 egg
1 tsp BP
1 dessertspoon cocoa
125 g sugar
175 g flour
Pinch salt
Few drops vanilla essence
Mix and bake in moderate oven 20 minutes in sponge roll tin.
When cold, spread with raspberry jam and topping.
Topping:
125 g butter
50 g sugar
Add tsp gelatin dissolved in 3 tblsps boiling water.
Add pinch of cream of tartar and vanilla essence.
Beat till thick and creamy and spread on cake.
When set, ice with chocolate icing.
125 g butter
2 eggs
1 tsp vanilla
0.75 cup self-raising flour
1 tsp baking soda
0.75 cup caster sugar
3 very ripe small bananas
Half cup chopped walnuts
0.75 cup plain flour
Mash bananas finely with a fork (you should have 3/4 cup mashed banana).
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add bananas and vanilla. Combine well.
Stir in walnuts, then sifted flours and soda in two lots.
Mix well.
Spread mixture into 20 cm well greased ring tin.
Bake i moderate over 40 minutes or until cooked when tested.
Stand a few minutes.
Cool on wire rack.
When icing this cake:
I put coffee essence into butter icing and it is just a little different and a nice flavour.