Baking - COLLECTION

yetti.amigans.gen.nz (Doreen Randal)

15 Nov

05 PST

3 EGG SPONGE

3 eggs

1 cup flour pinch salt

1 1/2 tsp cream of tartar

1 Tbs butter

1/2 cup milk

(butter and milk is heated until butter melts)

Beat egg whites until stiff, Add yolks and beat well.

Gradually add the sugar and beat well again. Fold in the sifted flour

and cream of tartar. Add soda to milk and butter. Add to mixture and fold in

well. Pour into lined sponge tin and bake 375 deg. F.

20 mins.

190 degs C in a ring tin.

BUMBLE BEES (no cooking)

6 ozs. butter

1 1/2 cups dates

1 cup sugar

1 beaten egg

1 tsp vanilla

3 cups rice bubbles

coconut

Put butter, sugar, vanilla, dates and egg in saucepan. Bring slowly

to the boil, then keep boiling for 3 mins. Put aside to cool, then add

rice bubbles. Take small tsp lots and roll in coconut. Place on a tray

and refrigerate for a least 1 hr.

Store in airtight container in refrigerator. **

NUT LOAF

2 cups flour

2 tsp baking powder

1/2 cup sugar

1/2 cup walnuts chopped

pinch salt 1 egg beaten

1 Tbs golden syrup warmed

1 cup milk

Sift flour and baking powder, add sugar and nuts. Make a well in centre and add beaten egg, milk and warmed golden syrup.

1 hr. at

400 degs. F. **

SULTANA LOAF

Into a bowl put:-

1 cup sultanas

1 tsp baking soda

1 Tbs golden syrup

1/2 ozs. butter

1 cup boiling water and let cool. Add

1 1/2 tsp baking powder

10 ozs. flour and 1 tsp mixed spice.

1 hr.

350 degs F. **

ICE CREAM CAKE

4 ozs. butter

4 ozs. sugar

1 dsp golden syrup

1 tsp baking powder

1 egg

1 large cup flour

Cream butter and sugar, add egg and beat well, add golden syrup

then dry ingredients. Spread into swiss roll tin. Bake 20 mins.

at 350 degs F. When cool top with the following:-

4 ozs. butter with

8 ozs. icing sugar, add

1 egg,

4 ozs. flour

and 1 tsp vanilla. Spread over cooled base and ice with chocolate icing. **

CRUNCH

1 cup rolled oats

1 cup coconut

1/2 cup brown sugar

1/2 tsp vanilla

125 g butter (melted)

Put all ingredients into a bowl, mix well then spread into 20x30cm tin. Bake in slow oven

160 degs C, or 324 degs. F,

for 25 mins. or until golden brown. Mark into pieces while hot but

leave in tin until cold.