Studio morning teas

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
(Raspberry and coconut)
2 cups SR flour
3/4 cup sugar
1 cup buttermilk ( you can also use natural yoghurt)
1/4 cup canola oil
1 egg
150-300 g fresh or frozen raspberries
1/3 cup coconut
Combine dry ingredients in a bowl. In a separate bowl mix wet ingredients together, then combine the two till only just blended…20 stirs!! I like to paper line my muffin trays with large party cases. This should make 12. Cook in moderately hot oven for 20′.
NB. Chocoholics can add 1 cup white chocolate buds instead of coconut.

Harvest Pear Cake
( from Ian Parmenter’s Consuming Passions)
The crumble mix:
50g canola margarine
1/4 cup brown sugar
1/4 cup plain flour
1/4 cup oats
1/4 cup pecans or walnuts

125g canola margarine
1/2 cup brown sugar
1 tap vanilla
2 eggs
1 cup wholemeal SR flour
1 cup in bleached plain flour
1 tsp cinnamon
1/4 tsp grated nutmeg
1 cup skim milk
3 cups pears, cubed with skin on
Cream margarine and sugar. Add eggs and mix till smooth. Add vanilla and milk. Mix well, add sifted dry ingredients. Fold in pears and half the crumble mix.
Put into greased 20 cm cake tin or baking dish, top with remaining crumble mix. Bake at 190 deg for 45′ to 1 hour. Makes a nice dessert with fresh yoghurt or cream decadence!

Jess Harvey’s Date Slice
(Thanks to Iris Country Fair Cookbook)
3/4 cup sugar
125gms butter
1 egg
4 tabs glacé ginger
1tsp bi carb soda
1 1/2 cups SR flour
1 cup or more seedless dates
Extra caster sugar and cinnamon.

Preheat oven to 175C. Cover dates in boiling water. Leave 10 minutes.

Gently melt butter on low heat, cool slightly. Add egg to sugar and butter. Add softened and drained dates, then flour.
Mix in medium sizes saucepan which butter was melted in to save on washing up. Press into a slice tin lined with Gladbake. Cook 20′ and remove if when pressed in centre is not too soft. While hot sprinkle with extra sugar mixed with cinnamon.

Posted in News, Recipes.

Leave a Reply

Your email address will not be published.