1 tin condensed milk
4 cups cornflakes
200 gr pkt peanuts
100 gr raisins
- Pour condensed milk into bowl.
- Add lightly crushed cornflakes and nuts and raisins.
- Mix well and drop in mounds onto greased baking sheet.
- Decorate each one with cut up cherries.
- Bake at 180* for 10 � 12 min till golden brown.
- Remove from sheet when cool and leave to get cold
- Spread bottom with melted chocolate.
Doreen�s Florentines
1 pkt saltanas (500 gr)
1 kg raisins and nuts (unsalted)
about 2 � 3 cups corn flakes
� cup sunflower seeds
Mix above
Drizzle over 1 tin condensed milk
Mix with 2 spoons to coat
Quite dry
Line baking sheet with baking paper
Place spoonfuls of mixture onto try and mould
� piece of cherry and sprinkle with sesame seeds
350* for 10 minutes
Melt dark chocolate and coat underside.
Julie�s brownies
Make brownies as on the Betty Crocker original supreme brownie mix.
Iadd 2 Tbl coffee to the water and then add
Add pkt of chocolate chunks
Bake for 45 � 50 min. Keep checking. Must be a bit gooey.
Anne�s scones
2 cups flour
4 tsp baking powder
pinch salt
2 oz butter or marg
approx � cup milk
Rub marg into sifted dry ingredients. Add milk. Mix with a knife. Press out.
Bake at 250* for 10 � 12 min.
Cheese: Add 1 cup grated cheese
Raisin: Add � - 1 cup raisins
Etta�s shortbread
1 lb soft butter � not melted
1 cup icing sugar
1 cup maizena
3 cups flour
Beat soft butter well and gradually add sifted icing sugar, a little at a time, then maizena, little at a time, then flour and also a little at a time.
Pat into a pan, prick with fork. Bake at 140* for about 45 min. Should NOT brown. Cut while hot and sprinkle with icing sugar.
Fran�s muffins
Mix together:
1 beaten egg
� cup brown sugar
� cup oil
Stir 1 tsp bicarb into 1 cup buttermilk. Pour into first mixture. Add 1 cup bran and 1 cup whole-wheat flour. Stir in 1/3 cup raisins/saltanas and � tsp salt. Mix well.
Bake at 180* for about 25 minutes � makes 12 muffins.
Joan�s meringues
Separate 4 eggs. Beat whites until very stiff. Add 1 cup granulated sugar, 1 Tbl at a time, beating after each addition. Then 1 cup castor sugar altogether and stir with spoon.
Bake at 180* for 1 hour and then switch off and leave for 1 hour plus.
Marion�s jam tarts
6 oz butter
1 cup castor sugar
1 egg yolk
2 tsp vanilla
2 � cup flour
2 Tbl maizena
1 tsp custard powder
salt
1 tsp baking powder
Make dough and keep � in the freezer for a while.
Put dough on baking sheet then spread with jam and grate rest of the dough from the freezer. Bake at 180* for 15 min.
Fudge biscuits
500 ml icing sugar
30 ml cocoa
125 gr margarine
1 egg
5 ml vanilla
30 marie biscuits
- Sift icing sugar and cocoa
- Melt butter
- Add together and heat gently though.
- Beat egg with vanilla and add to butter and sugar mixture.
- Add crumbed biscuits.
- Press into greased baking tin and refrigerate until set.
- Cut into squares when cool.
Squidgy biscuits
2 cups sugar
1 cup coconut
2 cups raisins and saltanas
2 cups self-raising flour
250 gr butter
2 eggs
pinch salt
- Mix all dry ingredients
- Melt butter and fold in
- Fold in well beaten eggs
- Place in baking tin � 32 cm x 23 cm and 4 cm deep is a good size
- Bake at 180* until brown � approx 30 � 40 min
- Cut when cool.
Shirley Kramer�s fruit squares
(double recipe)
125 gr melted marg
Add � cup sugar and mix together
Add 500 gr mixed fruit and boil together for 2 minutes. Add vanilla and 1 beaten egg � simmer for a few minutes � be very careful that egg does not curdle. Add cinnamon and 1.2 tsp all-spice. Cool
Add 1 pkt crushed marie biscuits. Pat into a swiss roll tin.
Sprinkle with icing sugar. Place in fridge. Cut when cool. Keep in fridge.
Crunchies
1 � cups small oats
1 � cups coconut
1 pinch salt
1 cup flour
Mix together
Melt together slowly over low heat until it froths, not boil:
6 oz butter
� cup sugar
1 Tbl syrup
sprinkle one tsp bicarb
Pour this into dry ingredients. Pat into a big biscuit tin.
Bake at 150* for 30 min. Cool and cut in strips.
Shirley Kramer�s crunchies
Mix together:
1 cup oats
1 cup sugar
1 cup flour
1 cup rice crispies
handful raisins
Melt 155gr marg and 1 Tbl (plus) syrup and add 1 level tsp bicaarb until it bubbles. Mix together
Pat into a swiss roll tin.
Bake at 160 * for 12 � 15 minutes.
Icing: Lemon juice (little), heat in microwave. Add a lot of icing sugar to make quite thick � Gaby.
Irene Tanchel�s banana muffins
125 gr butter
2 eggs
1 � cup castor sugar
1 tsp vanilla
Process together and add 1 med banana
Dissolve 1 tsp bicarb in � cup buttermilk. Add 1 tsp baking powder into mixture and 2 cups flour. Add bicarb and buttermilk mixture. Mix again.
Bake at 200* for 15 � 20 min in muffin pans.
Rosemary�s meringues
2 XL eggs
� cup castor sugar
1 tsp vinegar
Beat egg whites stiffly. Gradually add � sugar. Beat in vinegar. Slowly fold in rest of the sugar. Pipe. Bake at 120* for 25 min. Switch off. Leave until cold.