Taieri Recreational Tramping Club

150g butter
125g sugar
1 egg
1.5 cups flour
1 tspn BP
1 cup chopped sultanas, cherries and cashew nuts

Mix in the usual way and put together with a butter icing with a few drops vanilla added.
Bake in a moderate oven.

225g butter
225g flour
1/4 tspn salt
125g icing sugar
125g cornflour

Mix well.
Bake 30 minutes 160C

Flaky Pastry, roll out and divide in two.

Filling:
125g currants
1/2 cup sultanas
1/4 cup white sugar
1/4 cup brown sugar
1 tblspn spice
1 tspn ginger
1 tspn cinnamon
2 peeled and grated apples.

Mix well.
Put between pastry.
Bake 30 minutes 180C

This makes 24 shortcake cases

1 tspn currants mixed with warm apricot jam in each.

Top filling:
125g butter
125g sugar
175g coconut
2 eggs.

– This makes 24 uncooked shortcake cases

Topping:
125g butter
125g sugar
2 eggs
175g coconut
1 tblspn cocoa

Finish with chocolate icing and half a walnut.

– basic recipe to make shortcake cases.

125g butter
125g sugar
225g flour
1 tspn BP
1 egg

This makes 100 cases.

2 eggs
2 tblspns sugar
2 tglspns flour
1/2 tspn cream of tartar
1/2 tspn baking soda.
Salt

Beat eggs and sugar until thick.
Add dry ingredients.
Bake in 12 deep patty tins 12 minutes 160C

Beat 2 eggs.
Add 2 raised tblspns sugar.
Beat.
Add 1 tblspn warm syrup.
Beat again.
Add 1 raised tblspn flour, 1/2 tspn cream of tartar, 1/2 tspn baking soda, 1/2 tspn cinnamon, 1/2 tspn ginger and pinch of salt.
Mix together.
Bake in deep patty tins for 12 minutes at 160C.
Makes 12.

175g butter
125g sugar
1.5 cups flour
1 tspn BP
Mix and press half of this base mixture into sponge roll tin.

Centre mixture:
1/2 tin condensed milk
50g butter
2 tblspns golden syrup.
Blend all together over med heat.

Pour onto base.

Topping:
Crumble other half of base mixture on top.
Bake in moderate oven for 25 minutes, until lightly brown.

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.

 – Make a shortcake and cook in slice tin

Soak 2 dessertspoons gelatin in 1 cup cold water for 8 minutes.
Add 1 cup sugar and boil for 10 minutes.
Let cool and then add 1 cup icing sugar.
Beat three times.
Ice with chocolate icing.

3/4 cup brown sugar
1 cup bran
1 cup wholemeal flour and 1 tspn BP OR 1 cup self-raising flour
1 cup mixed fruit
1/4 cup wheat germ
1 cup milk
1 tspn vanilla essence

Mix all together in bowl.
Put in lined loaf tin.
Bake at 180C for 1 hour.
(Acknowledgement: Christine, Port Chalmers)

6 weetbix
500ml milk
500g fruit
1.5 cups sugar

Put all ingredients into bowl and stand for 5 hours or more.
Add 3 cups self-raising flour and stir.
Put mixture into 2 loaf tins.
Bake 1 hour at 150C.

1 orange plus 1/2 cup orange juice
1 egg
1/2 cup wholemeal flour
1/2 tspn baking soda
6 tblspns sugar
125g butter
1 cup flour
1 tspn BP
1/4 tspn salt
1/2 cup raisins or sultanas

Cut the orange into quarters and remove pips. Leave the skin on.
Place the orange pieces into food processor with extra juice and process until peel finely chopped.
(Orange could be put through the mincer if no processor.)
Melt butter.
Add butter and egg to food processor. Process for 5 seconds.
In bowl, combine flour, wholemeal flour, baking powder, baking soda, salt, sugar and raisins.
Add orange mixture.
Mix lightly and spoon into muffin pans.
Bake at 190C for 15-20 minutes or until cooked.

Stew plums with golden syrup instead of sugar.
A lovely flavour.