ma's kitchen - scones and loaves

scones, loaves, etc.


Audrey’s Scones*

INGREDIENTS

3 cups Self-Raising Flour

1 cup Liquid Cream1 cup Lemonade

METHOD

Mix to a soft dough, press out on floured board, cut and place on a greased slide. Cook in hot oven 10-15

minutes. Freeze well.

~ 112 ~

Fruit Scones

INGREDIENTS

8 oz Self-Raising Flour

Salt2 oz Sultanas or Chopped Dates

1 Egg

1 oz Shortening2 oz Sugar

½ cup Milk

METHOD

Sift flour and salt, rub in shortening, add sugar and dried fruit. Mix to soft dough with milk and beaten

egg. Knead slightly, press out and cut. Place on greased slide. Bake in hot oven for 15 minutes.


Plain Scones

INGREDIENTS

1½ cups Self-Raising Flour

¾ cup Milk1 dessertspoon Shortening

Salt

METHOD

Beat shortening until soft. Add half flour with salt and mix well. Add remaining flour and milk. Make a soft dough. Knead lightly on floured board. Press out, cut and place on greased slide. Bake in hot oven

10-15 minutes. Remove from slide and place clean tea towel over scones.

~ 113 ~

Pumpkin Scones

INGREDIENTS

2½ cups Self-Raising Flour

2 oz Shortening2 oz Sugar

1 cup Mashed Pumpkin

1 Egg½ cup Milk

METHOD

Beat shortening, add sugar and beat. Add pumpkin and egg and beat well. Add milk and then flour. Knead and press out. Cut then place on a greased slide and cook in a hot oven for 15 minutes.


Pancakes

INGREDIENTS

1 cup Plain Flour

1 EggSalt

¼ cup Milk

METHOD

Sift flour and salt into bowl. Add egg and milk. Whisk until smooth and leave for 1 hour. Heat oiled frying pan (20cm) gently. Pour about 3 tbsp into pan and allow to spread over the pan. When golden, flip

over and cook other side. When cooked, place on kitchen paper and sprinkle with lemon and sugar. Roll up and serve hot with whipped cream.

~ 114 ~

Pikelets

INGREDIENTS

2 Eggs

1 tsp Golden Syrup1 cup Self-Raising Flour

2 tbsp Sugar

½ to ¾ cups MilkPinch of Salt

METHOD

Beat eggs, add sugar and syrup until fluffy. Add milk and flour sifted with salt. Beat until smooth. Drop small spoonfuls onto hot pan. When pikelet is bubbling and lightly brown, turn to the other side to cook.


Cinnamon Teacake

INGREDIENTS

90g Butter or Margarine

½ cup Sugar1 Egg

Vanilla

2 level tsp grated Orange Rind1½ cups Self-Raising Flour, sifted

½ cup Milk

Topping:

2 level tsp Butter or Margarine, melted

2 level tsp Sugar2 level tsp Coconut

1 level tsp Cinnamon

METHOD

Cream butter, sugar and vanilla. Beat in egg and orange rind. Fold in flour and milk alternately into mixture. Spread mixture into a greased and floured 20cm pan. Bake in moderate oven for 30 minutes or

until cooked. Turn out and brush the top with melted butter. Sprinkle with sugar, coconut and cinnamon.

*Variation - Apple Teacake: Peel, core and quarter one apple, slice quarters thinly. Arrange overlapping slices on top of

cake mixture. Bake and finish as for cinnamon teacake.

~ 115 ~


Apricot Loaf

INGREDIENTS

½ cup finely chopped Apricots

¾ cup Boiling Water¾ cup chopped Raisins

2 oz Butter or Margarine

1 Egg3 tbsp MIlk

7 oz Self-Raising Flour¼ level tsp Salt

¼ level tsp Bi-Carbonate Soda

½ cup Caster Sugar

METHOD

Soak apricots in boiling water for 30 minutes. Put into saucepan with raisins and butter (or margarine).

Cover, simmer for 5 minutes, then cool. Turn into bowl. Beat in egg and add milk. Sift remaining ingredients and mix well with egg and milk mixture. Empty into a greased loaf tin and bake in moderate

oven for 50 minutes to an hour.

~ 116 ~


Date Loaf (Struan)

INGREDIENTS

1 tbsp Butter or Margarine

¾ cup Sugar¾ cup Boiling Water

1 cup Dates

1 cup Plain Flour½ cup Self-Raising Flour

1 Egg2 level tsp Bi-Carbonate Soda

METHOD

Dissolve bi-carbonate soda in boiling water - pour over chopped dates and let stand for 45 minutes.

Cream butter/margarine and sugar. Add egg and then add water (from date mixture), flour and dates. Bake in long, narrow greased tin (approx. 27cm x 8cm) in a moderate oven for 45 minutes to 1 hour.

~ 117 ~


Date & Nut Loaf

INGREDIENTS

1 cup Dates

½ cup Sugar½ cup chopped Walnuts or Pecans

1 tbsp Margarine

1 tsp Bi-Carbonate Soda1 cup Boiling Water

6 oz Self-Raising FLourSalt

METHOD

Put dates, sugar, walnuts, margarine and bi-carbonate soda in basin and add boiling water. Allow to stand

until cool. Add flour, sifted with salt and pour into greased 23cm x 10cm loaf tin. Bake in moderate oven for 30-35 minutes.

~ 118 ~


Date & Pecan Loaf

INGREDIENTS

90g Butter or Margarine

1 cup Brown Sugar, firmly packed1 cup chopped Dates

½ cup chopped Pecans

1 cup Boiling Water1¾ cups Self-Raising Flour, sifted

½ tsp Cinnamon½ tsp Ground Ginger

METHOD

Combine butter, sugar, dates and pecans in large bowl. Mix well. Add water and stir until butter is

melted. Fold in remaining ingredients. Spoon mixture into greased and lined 23cm x 13cm loaf tin. Bake in moderate oven for 45-50 minutes or until cooked when tested. Cool on wire rack. Serve sliced and

buttered.

~ 119 ~


Raisin Bran Loaf

INGREDIENTS

1 cup All-Bran

1 cup Raisins¼ cup Mixed Peel

1 cup Brown Sugar

Rind of 1 Lemon1½ cups Self-Raising Flour

1 cup MilkPinch of Salt

Vanilla Essence

METHOD

Put bran, peel, raisins, sugar, lemon rind in bowl. Cover with milk and stand for 2 hours. Sift flour and salt and add to mixture in bowl, add vanilla. Lightly mix and put in loaf tin. Bake in very moderate oven

for 45 minutes. Cool and spread with butter and honey.

~ 120 ~


Sun Bran Loaf

INGREDIENTS

⅓ cup All-Bran¾ cup Sultanas

¾ cup chopped Dried Apricots

¾ cup Sugar1¼ cups Milk

½ tsp Vanilla1½ cups Self-Raising Flour, sifted

METHOD

Combine all ingredients except flour. Stand for 2 hours or overnight, if possible. Add flour to bran

mixture and combine well. Spoon into a greased and lined 21cm x 13cm x 8cm loaf tin. Bake in moderately slow oven for 1 hour. Serve sliced and buttered.

~ 121 ~


Christmas Mince Pies

INGREDIENTS

Pastry:

4 oz Butter

1 Egg

4 oz Plain Flour1 pinch Salt

4 oz Caster Sugar½ tsp Vanilla

4 oz Self-Raising Flour

METHOD

Cream butter and sugar, add vanilla. Beat egg and add to creamed mixture. Sift plain flour, self-raising flour and salt, add to creamed mixture to make medium dough. Turn out on board and knead. Roll and

chill. Roll out. Cut to size of patty pans.Place cut round in greased patty pan. Fill with bought dried fruit mince - trim top with strips of pastry or a round in centre. Bake in moderate oven for 15-20 minutes

(usually 20 minutes to cook) - leave in the tray for 5 to 10 minutes before removing gently.

~ 122 ~


Damper

INGREDIENTS

3 cups Self-Raising Flour

1¼ cups Milk1 level tsp Salt, if desired

METHOD

Sift flour and salt into basin. Mix to a moist dough with milk, knead lightly. Place onto an ungreased

baking tray or 20cm sandwich pan. Prick top of dough. Bake in very hot oven for 30-35 minutes or until cooked when tested.

*Variation:

Cheese Sauce Topping:

2 level tbsp Butter or MargarinePinch of Salt

½ level tsp Dry Mustard

1 cup grated Tasty CheesePinch Cayenne Pepper

Combine ingredients onto top of damper and cook as above.

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Playdough I

INGREDIENTS

3 cups Plain Flour

6 tbsp Cream of TartarFood Colouring

1 cup Salt

3 cups Water3 tsp Oil

METHOD

Mix and then stir and cook on low to medium heat until dough is pliable and right consistency - approximately 10-15 minutes. Knead while warm into round shape. Store in airtight plastic container at

room temperature. Do not eat!

*Don’t worry id it’s lumpy when cooking; it will come right later.

~ 124 ~


Playdough II

INGREDIENTS

1 cup Plain Flour

2 tbsp Cream of Tartar½ cup Salt

1 cup Water

1 tsp OilFew Drops Food Colouring

Few Drops Disinfectant

METHOD

Sift dry ingredients into a saucepan. Add other ingredients, stir together over low heat for 3-5 minutes

until mixture becomes solid and non-sticky. Store in airtight container at room temperature. Do not eat!

~ 125 ~

ma's kitchen - scones and loaves

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