Taieri Recreational Tramping Club

Basic crust for 22cm pie shell
100g butter
225g digestive biscuits, crushed
2 tblspns brown sugar

Microwave butter in a pie plate for 45-60 seconds.
Stir in biscuit crumbs and sugar and press against bottom and sides of plate.
Microwave on High for 1.5 minutes.
Cool.

Using above basic crust recipe:
Cook base in oven for 15 minutes
Then make mixture of:
1.5 cups icing sugar
50g butter
2 egg yolks.
Mix together and spread over base.
Do NOT cook further.
Top with:
1 medium tin crushed pineapple (juice removed) mixed into 1 bottle whipped cream.
Spread on top and leave pie in fridge overnight.

Basic crust for 22cm pie shell
100g butter
225g digestive biscuits, crushed
2 tblspns brown sugar

Microwave butter in a pie plate for 45-60 seconds.
Stir in biscuit crumbs and sugar and press against bottom and sides of plate.
Microwave on High for 1.5 minutes.
Cool.

Put 1L ice-cream in crust.
Pour kahlua liquor over top and decorate with whipped cream.

Basic crust for 22cm pie shell
100g butter
225g digestive biscuits, crushed
2 tblspns brown sugar

Microwave butter in a pie plate for 45-60 seconds.
Stir in biscuit crumbs and sugar and press against bottom and sides of plate.
Microwave on High for 1.5 minutes.
Cool.

3/4 cup brown sugar
1 cup milk
1 cup sultanas
1 tblspn butter
1 tspn mixed spice

Place ingredients in a micro-proof mixing bowl.
Cook uncovered on High for 3 minutes.

Add:
1 cup flour
1 tspn baking soda
Pinch salt.

Stir well.
Loosely cover with pierced glad-wrap and cook on High for 5 minutes.

2 tblespns butter
3/4 cup sugar
1 cup self-raising flour
1 tblspn cocoa
Pinch salt
1/2 cup milk
1 tspn vanilla
1/2 cup chopped nuts (optional)
1 tspn vanilla

Topping:
3/4 cup brown sugar
1.25 cups hot water
1.5 tblspns cocoa

Method:
Heat the butter in a small bowl for 1 minute.
In a casserole or round serving dish, mix the sifted flour, cocoa, salt and sugar.
Stir in milk, melted butter and vanilla.
Pour the topping over the batter.
Cover with waxed paper.
Microwave on High for 8 minutes.
Test with a skewer.

3 egg whites
175g caster sugar
1 tspn vinegar
2 tblspns cold water
3 tspns cornflour
1/2 cup Barker’s Apricot Pulp

Beat egg whites till stiff.
Add sugar.
Beat.
Add vinegar and cornflour, then water.
Lastly, fold in apricot pulp.
Microwave on High for 3 minutes.
Cool.
Decorate with whipped cream and grated chocolate.

3/4 cup cream
2 tblspns icing sugar, sifted
3 tblspns preserved ginger, finely chopped.
2 tspns ginger syrup
1-2 tblspns finely-chopped hazelnuts.

Place cream in bowl and whip lightly.
Fold in icing sugar.
Pour into shallow freezer tray and cover and freeze 45 minutes.
Turn into chilled bowl and whisk until smooth.
Add ginger, syrup and nuts.
Put back in freezer tray and cover and freeze before serving.

Melt 50g butter in an 18-20cm cake tin or oven-proof dish.
Top with 50g brown sugar.
Arrange a design of pineapple rings and nuts (pecan or 1/2 walnuts).
Glace cherries on the butter and sugar.

Sponge topping:
150g butter or margarine.
150g sugar
2 eggs
Vanilla essence
1.5 level tspns BP
3 tblspns milk.

Method:
Cream butter and sugar.
Add eggs and dry ingredients, vanilla and, lastly, milk.
Pour the sponge mixture over fruit and nuts.
Bake in the centre of a very moderate oven for 1 hour.
Turn out and serve hot or cold with cream.

4 egg whites
1 cup sugar
1 tspn vanilla
1 tspn vinegar
1 tblspn cornflour

Beat egg whites until tiff.
Add sugar and beat well.
Fold in other ingredients and spread evenly into well-greased and lined sponge roll tin.
(Suggest foil or baking paper).
Score lightly across mixture, width-wise.
Bake in moderate oven 15 minutes.
Tip out onto waxed paper which has been well-sprinkled with icing sugar. (Coconut can also be used.)
Cool.
Cover with cream and fruit.
Using waxed paper, roll up.

225g flour
175g butter
120g castor sugar
1 egg yolk
Salt

Filling:
4 cooked apples
60g sugar
1/2 tspn cinnamon
60g currants
Some drops of lemon juice
1/2 cup sugar

Filling method:
Melt the sugar in 1/2 cup water.
Put in the peeled and cut apples, currants.
Heat, then take off stove.
N.B. The apples are NOT to be cooked to pulp.
Put in cinnamon and lemon juice.
Put aside to cool.

Pastry method:
Cream butter and sugar, salt, egg yolk.
Add the flour.
Place half the mixture in a greased cake tin (about half cm thick).
Roll out left-over mixture and cut in strips for side of cake tin.
Pour in the filling and put the left-over strips cross-wise over the apple filling.
Brush with beaten egg yolk and water, and decorate with glace cherries.
Bake in moderate oven for 45 minutes.