Taieri Recreational Tramping Club

2 cups rolled oats
1 cup flour
1 cup sugar
125g butter
3 tblspns warmed milk
1/2 tspn baking soda

Cream butter and sugar.
Add baking soda in milk, then flour and rolled oats.
Bake 20 minutes at 150C.
Makes 24 biscuits.

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 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.

150 g butter
75 g sugar
295 g flour
Half tsp vanilla
1 tblsp Maltexo
1 tblsp syrup
Half tsp soda
1 tsp BP
Mix and make into a bar and leave in the fridge overnight.
Take out and cut thinly with a sharp knife.
Bake at 180 C for 30 minutes.
Makes approximately 40.

250g whey butter (I like it the best)
1 cup raw sugar.

Cream butter and sugar together.
Add 2 cups wholemeal flour with a dash of self-raising flour.
Knead it in as you go until the mixture is firm. (You will know when it feels firm).
Roll into log form and cut into rounds.
Press a little.
Bake in a slow oven till firm (100 C.)

175g butter
2 eggs
3 tblsps ground almonds
1 tsp golden syrup
225g sugar
225g flour
2 tsps BP
0.5 cup glace cherries.

Cream butter and sugar, add eggs, golden syrup and dry ingredients.
Stir in cherries.
Spread evenly into a well-greased sponge roll tin.
Bake 15-20 mins at 180 C.
Cool in tin and slice when cold.
May be iced if desired.

175g butter
1 tsp ginger
2 cups flour (bare)
1 teacup Rice Bubbles
0.75 cup sugar
2 tsps BP
2 tblsps cornflour
Few drops lemon essence

Cream sugar and butter.
Add flour, ginger, cornflour, baking powder, essence.
Mix, and lastly add rice bubbles.
Place teaspoon-lots on tray and flatten with a fork.
Bake in moderate oven until golden brown.
Makes 2.5 dozen.

500g honey
500g brown sugar
1 tblsp syrup
1.5 cups water

Melt all together.

Add:
600g flour
2 tsps BP
1 tsp cinnamon
1 tsp mixed spice
0.25 tsp aniseed oil (buy at chemist).

Mix the whole together.

Put in two tins about 25×20 cm.
Bake 40 mins 160 C.

125g butter
1 egg
1 tsp BP
vanilla essence
125g brown sugar
1 heaped breakfast cup flour
1 tblsp cocoa
Pinch salt.

Mix in the usual way. Divide in two and press half in greased sponge roll tin.

Place the following mixture over:

1 large cup coconut.
0.5 cup molk
1 tblsp icing sugar.

Spread remaining half of mixture on top.
Bake 20 minutes moderate oven.
Ice with chocolate icing.

75g margarine
2 egg yolks
Few drops vanilla essence
Pinch salt
100g castor sugar
2 tblsps milk
150g self-raising flour

Topping –
2 egg whites
50g dessicated coconut
100g castor sugar
Chopped cherries and nuts

Cream margarine and sugar, beat in egg yolks, milk and essence.
Fold in flour and salt.
Grease and line a fairly large Swiss roll tin and spread mixture in tin.
Beat egg whites stiffly, fold in sugar and coconut.
Spread mixture over base and sprinkle nuts and cherries on.
bake in moderate oven 160 C. for about 35 minutes.
Cut into slices when cool.

150g butter
0.5 cup finely chopped peanuts
2 dessertspoons golden syrup
1 cup cornflakes
0.5 cup sugar
1 cup coconut
1 cup flour
1 tsp BP
Melt butter and syrup, add to dry ingredients.
Place in sponge roll tin and bake in a slow to medium over for 20 minutes.
Ice while warm with the following:
Icing –
2 tblsps butter
1 dessertspoon golden syrup
1.5 cups icing sugar.

125g butter
0.25 cup coconut
1 tsp BP
0.5 cup sugar
1 breakfastcup wholemeal flour
A few handfuls of cornflakes or weetbix broken up.
2 tsps cocoa.

Melt butter and pour over dry ingredients.
Press into tin.
Bake 10 mins at 180c.

While mixture is cooking, prepare following:
1.5 tblsps milk
1.5 tblsps condensed milk
1.5 cups coconut
1.5 tblsps butter
1.5 cups icing sugar

Blend, just warming and spread over base while hot.

Step 1. Empty a 400g tin of sweetened condensed milk into a mixing bowl.

Step 2. Add any one of following mixtures:

a.
2 cups coconut
1 cup chopped dates
1 cup kornies
1 cup walnuts

or

b.
2.5 cups crushed kornies
1 cup coconut
1.5 cups raisins
0.5 cup chopped walnuts

or

c.
2 cups crushed biscuits
1 cup chopped mixed fruit
1 cup coconut.

Step 3.
Mix well with condensed milk.
Place approximately heaped teaspoon amounts on greased tray.
Roll into balls.
Bake in a slow oven till slightly brown.

Cook 1 finely chopped onion in a little butter.
Add 1 cup milk, 2 tsps cornflour, shake or two of pepper, 1 cup grated tasty cheese.
Stir well together, cool slightly.
Spread over fresh bread slices and roll up.
Toast and butter to serve.