Category: Z_Recipes from Club 1990 Recipe Book

Chocolate Cream Shortcake – June W

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.

Banana Walnut Cake – Jean A

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.

One Egg Moist Fruit Cake – Marie F

250g butter
500g wholemeal self-raising flour
2 kg mixed fruit (this sounds a lot, but is what makes the cake moist)
1 egg
250 g brown sugar

Put 2 cups milk in a pot with 1 tblsp golden syrup and bring almost to boil.
Add 1 tsp baking soda.
Leave aside to cool.
Rub the butter into flour and sugar.
Add 2 kg mixed fruit.
Beat egg into milk mixture and add essence almond, lemon, rum, brandy (your taste).
Bake in tin 25 cm x 25 cm x 6 cm with lined baking paper.
Cook slow oven 100 C for about 2 hours.
When cooked, turn oven off and if possible leave in oven overnight.

Wholemeal Shortbread – from the kitchen of Marie F

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.)

Rice Bubble and Ginger Biscuits – Daphne McE

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.

Churchill Squares – Dorothy W

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.

Coconut Meringue Slices – Mary Y

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.