CREAM scones

from the handwritten family cookbook - translated for your taste pleasure

2 cups Self Raising flour
1 x 300g carton cream
1 heaped tablespoon icing sugar
1 beaten egg

Knead the above ingredients lightly and cut into scones.

Bake in hot oven 10 to 15 minutes.

LEMONADE scones

OK I have a confession to make - I don't drink lemonade, therefore I haven't ever had any in the home to try this recipe! However, it seems very simple and it is in mum's favourites cookbook which means its been tried by someone in the family:


Combine 1 cup thickened cream, and 375ml can of lemonade. Fold into 4 cups Self Raising Flour. Cut into rounds and place on greased tray.

Bake in moderate oven 15 - 20 minutes.


By the way, if you do try it, please let me know how it goes ... the liquid to flour proportions seem right, the air bubbles should help raising, the lemonade would sweeten ... wondering if I should go and buy a can of lemonade just for the heck of it!

PUMPKIN scones

I promised it and here it is - mum's PUMPKIN SCONE recipe

1/2 cup sugar
2 tablespoons butter
1 cup cold mashed pumpkin
2 cups self raising flour
1 egg
milk if necessary

Beat butter and sugar, add egg, pumpkin, and then flour. Shape into scones. Pat together place on greased flat tray. Bake in hot oven for 10 minutes.

Enjoy while hot!

TWITTER SWAP recipe

Chocolate Chip Oatmeal Cookies

@fridley thanks for sharing this recipe:

Cream 1 cup of margarine, 1 cup of brown sugar, and 1 cup of white sugar

Add 2 eggs and 1 tsp vanilla essence

Add 1 1/2 Cup of self raising flour, 2 cups of rolled oats, 1 packet of chocolate chips (I like to use dark chocolate chips)

Place spoonfuls on baking tray leaving room for spreading
Bake in medium oven for about 12 mins

You can add more rolled oats if they are spreading too much.
If you like them crunchy, cook them until they are a rich caramel colour.
If you like them chewy, cook them until firm. They will be a little soft when warm.

Gram's recipe says that this will make 72 cookies but this will depend on your self discipline... how much dough is eaten before it makes its way to the oven... and how small you make the cookies. James (@fridley) added up to 2 cups more oats than the recipe...

http://picasaweb.google.com.au/fridleyjames/PicsSharedOnTwitter?feat=directlink#5321548687545804130

Enjoy.

ANZAC biscuits

They're certainly popular here in Sydney! You see ANZAC biscuits in every cafe or take-away these days. I've tried a few and none compare to the recipe with which I grew up. Mum's family ANZAC biscuits recipe dates back to World War I (1914 - 1918). They're easy and delicious to make.

1 cup rolled oats
3/4 cup coconut
1 cup (plain) flour
1 cup sugar
1/2 cup butter
1 tablespoon golden syrup
1 1/2 teaspoons bicarb of sda
2 tablespoons boiling water

Mix oats, flour, sugar and coconut.

Melt syrup and butter together. Mix bicarb of soda and boiling water, then add to the melted syrup and butter mixture.

Add the liquid mix to the dry ingredients.

Place dessertspoons of mixture on a greased baking tray. (I use a small flat dessertspoon not heaped as the mixture spreads considerably. Place the rounds of mixture well apart.)

Bake in a SLOW oven for 20 minutes. Leave biscuits to cool on tray 2 - 3 minutes before moving to a cooling rack.

Footnote: ANZAC Day is celebrated on 25th April.