Happy New Year to all ! Can’t believe another year has passed and Judi’s Studio is continuing with gusto for 2019…well only if you are inside with the air-conditioner on. This heatwave is NOT what we are used to in Orange. Please check calendar for this years dates on this site in Classes, a few […]
A variation on the well known sweet biscuits…not so sweet! I make it in a Lamington tin.
Below are two cakes we have enjoyed this term and both come from the Iris Country fair cookbook from Frencham and GibGate mums…great country cooks! You can always tell the much used and loved recipes by the splattering of ingredients across the page ! Autumn is upon us and that means […]
End of year arrived pretty quickly for me after our long break in August September with our Coast To Coast Walk in UK….we of course had no regrets as it was one of the best things we have done! Home to a Orange which had had very wet winter and Christmas was upon us. Our […]
With grateful thanks to the Ladies of The Tora Walk, Wellington NZ for sharing these with us. The Bliss Balls are sugar and gluten free. Ginger Crunch Base: 175g butter (softened) 3/4 cup white sugar 1 1/4 cups plain flour 1 1/2 t ground ginger 1 1/2 t baking powder Pinch salt Method: […]
Thanks to Mandy for a great fruity cake to celebrate another birthday! Picture shows me with another clever student who is a sensational cook, Jenny who made me a quince cake…more exercise needed to fit into winter clothes. Thanks to all who helped celebrate ! Judy
Another recent cake from a blog…just perfect for birthdays and gluten free too!
Weight watchers, serves 15, for 3 points a serve… Chocolate Pecan Fingers 90 g dark chocolate 120g reduced fat butter 2tsp instant coffee powder 2 eggs 3/4 cup Caster sugar 1/2 tsp vanilla essence 1/2 cup plain flour 100g pecan pieces In a double boiler melt chocolate and butter in top over boiling […]
Jane’s Chicken and Spiced Fig Salad “I just cook the chicken breasts in a baking dish in the oven on 180c for 30 minutes covered with baking paper. So easy.” Don’t bother frying etc as below. serves 4. 4 x 200g chicken breast fillets 1 tbs olive oil 2 buffalo mozzarella balls or 6 bocconcini, torn into […]
THE CUP OF TEA CAKE ( sometimes referred to as Brac) To 1 cup of cold tea add 1 cup of dried fruit(chopped apricots,dates, mixed fruit, sultanas or my favourite,raisons) Allow to soak for 30 minutes, then add; 1 cup SR flour ( wholemeal is nice) 3/4 cup brown sugar 1 egg 1/2 tsp mixed […]
Pear and Ginger Spice cake 1 cup raisins 1/4 cup Brandy 2 cups flour 1 tsp baking powder 1 tsp mixed spice pinch salt 140 gm butter 1 1/2 cups sugar 3 lge eggs 2 lage pears, cored and chopped 75 gm glace ginger chopped 1 cup walnuts castor sugar Soak raisins in brandy. Sift […]
Date and Walnut Loaf Ingredients 1 cup chopped dates 1 Tab butter 1/2 cup brown sugar 1 egg, slightly beaten 1 1/2 cups SR flour 1 teaspoon bicarb soda 1 cup boiling water 1/2 cup chopped walnuts Method Place dates, butter, brown sugar and bicarb in boiling water.Let stand until cool. Then add egg, walnuts […]
Buttery Almond and Coconut Cake– thankyou to Jane W and the Bay of Fires Lodge Cookbook 180g almond meal 2/3 cup desiccated coconut 1/4 tsp salt 250g castor sugar 4 eggs 1 1/2 tsp vanilla essence 1/4 tsp almond essence 200g unsalted butter, melted, cooled. 2 tsp flaked almonds icing sugar(opt) Method Preheat oven to […]
Cake 125 g butter 90g sugar 1 cup plain flour or self raising, sifted 1egg Filling 3 cooking apples 2 tabs sultanas 1 tab raw sugar 1/2 tsp cinnamon 1/4 tsp nutmeg Juice of 1 lemon Cake Melt butter in a large saucepan, add sugar stir till it begins to dissolve. Add […]
It has to be said….this summer has been the season of the zucchini ! Because of all the hot weather they have been growing like crazy ! From the ideal size to pick ( courgette as the french say) to a ginormous size more like a marrow overnight! Wow… hard to keep up with using […]
Old fashioned Coconut Raspberry Slice brings back memories of childhood in a country town NSW. Pastry 85 g butter 1/4 cup sugar 1 egg 1 1/4 cup plain flour 1/4 cup SR flour Topping 2 egg whites 3/4 cup sugar 1/2 tsp vanilla 3 cups coconut raspberry jam Pastry : Beat butter till creamy, add sugar beat […]
Spotted in Yackandanda recently… outside craft centre a new use for those doilies from yesteryear! Luscious cake for a birthday with a hint of spice. Pear and Ginger Spice cake…click here for recipe
The following are old favourites I have served for morning teas and supper in the studio over the years and revisited them recently. Apricot Yoghurt Slice ( from the Iris Country Fair cookbook) 1 cup dried apricots 1 cup coconut 1 cup sugar ( I use a little less) 1 cup plain flour 1 cup […]
After months having our website crash it has finally been redesigned by Anthony Robinson of Central Web Services. I think you will agree he has done a fine job making it easy to navigate ? I have included some classroom shots of some of your achievements, which I am very proud of. To help celebrate […]
Classes have been busy finishing the reversible jacket for this term with some really good results….well done to all ! I have suggested a lesson on ‘ my easiest cushion ever’ should follow as a warm down after such a monumental effort, ideas, requirements and photos to follow. Below are recipes for this term, one […]
The weather has cooled down making sewing possible. Great to see so many students starting reversible linen jacket.. Some of the combinations are lovely. A couple of pointers which ensure it’s professional finish are: Preshrinking fabric ( and sometimes interfacing)before cutting. Using pinking shears for outer edges of the interfacings to prevent a ‘ welded’ […]
End of term for another year! It has felt a little like Christmas in classes this week with French champagne and quiche, together with little ‘ gifts’ from my kitchen. My thanks to all who support Judi’ s Studio with attendance and wonderful conversation.. Always lots to talk about …. While we sew of course! […]
I am a home bake girl! All those years of cooking lunchbox goodies for three boys and my country students offerings from their experiences of ‘ bringing a plate’ have provided me with endless nice things to cook for our class breaks in the Studio. Here are three popular ones from this term. Sharon’s Muffins […]