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    Grandma's Goodies
    Grandma's Goodies
    Grandma's Goodies
    Ebook161 pages3 hours

    Grandma's Goodies

    By Martha Grace

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    About this ebook

    Grandma’s kitchen was a magical place where the possibility of finding something delicious was certain. The recipes in this book are a collection of Australian heritage, traditional and contemporary favourites that are easy to prepare and serve. From the humble scone for afternoon tea to using the surplus lemons from the tree in the backyard, there is something for every taste in this collection of Australiana.

    LanguageEnglish
    PublisherBreedles Publishing
    Release dateApr 4, 2015
    ISBN9780994312327
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      Book preview

      Grandma's Goodies - Martha Grace

      Chapter 4 Cakes

      Chapter 5 The Lemon Tree

      Note:

      Copha:

      Some of the recipes call for a product called Copha, which is solidified form of coconut oil. It is used in Australia to make many sweets such as White Christmas. It is available under different names in New Zealand and Europe. In USA you will have to purchase the European Palmin from a delicatessen. Do NOT use vegetable shortening such as Crisco, this will not replace Copha.

      Caster/Castor Sugar:

      This sugar is sold as Superfine in USA. It is a very fine sugar used in baking.

      Measurements:

      C= Celsius F= Fahrenheit

      Metric Cup Measurements:

      ¼cup—60ml

      ⅓ cup—80ml

      ½ cup—125ml

      1 cup—250ml

      Metric Spoon:

      ¼ teaspoon—1.25ml

      ½ teaspoon—2.5ml

      1 teaspoon—5ml

      2 teaspoons—10ml

      1 tablespoon (4 teaspoons) —20ml

      Weight:

      10g—¼ oz

      15g—½ oz

      30g—1 oz

      60g—20z

      90g—3oz

      125g—4 oz (¼ lb)

      155g—5oz

      185g—6oz

      220g—7oz

      250g—8oz (½ lb)

      Butter: 1 cup =250g=8oz ½ cup=125g=4oz ⅓cup=80g=2 ½ oz ¼ cup=60g=2oz

      Flour: 1 cup=150g=4 ¾ oz ½ cup=75g=2 ½ oz ⅓ cup=50g=1 ½ oz ¼ cup=40g=1 ½ oz

      Sugar: 1 cup=225g=7oz ½cup=110g=3 ½ oz ⅓cup=80g=2 ½ oz ¼ cup=60g=2oz

      Chapter 1: Scones

      No one really knows where scones came from as there are glimpses of possible origins from many countries. There are references of bannock from Scotland, German schönbrot and Dutch spoonbread, melding together over time until we get the modern scone. Scones can be sweet or savoury made in British or American style with variations such as the drop scones. Scones are usually served warm and split with jam and cream, butter and marmalade or savoury accompaniments to stews or casseroles—whatever you please. The recipes below are a collection of several ways to enjoy scones and we hope that you find them as delicious as we did!

      Tips for wonderful scones

      If using self-raising flour (SR flour) ensure it is still within the use-by date. This ensures optimum leavening.

      Make sure your butter is cold and cut into small chunks.

      Do not mix or work the dough too much. The dough is best with a light touch.

      Use either your fingertips or a knife to cut the butter and mix the ingredients. The dough should resemble crumbs. A pastry cutter can be used.

      Roll the dough out quickly. Some bakers do not roll at all, but prefer to hand form the scones to ensure less handling.

      Do not roll the dough too thin, try a thickness of 3cm (1.2 inches)

      If you use a cutter to cut rolled dough do not twist the cutter, this affects the rising of the scone. Press down and release.

      Placing the scones close together on the baking sheet helps them rise evenly

      Once made cook quickly as the dough gets heavy if left around.

      Always preheat your oven for best results.

      Scones do best when cooked at the top of the oven.

      Scones should sound hollow when tapped. This aids in deciding if cooked.

      If you prefer a soft crust on your scones wrap them in a clean tea towel (dish towel) immediately after taking from oven.

      Cool on wire racks.

      Basic Scones

      Plain Scone Recipe

      This recipe can be the basis for anything your imagination can dream up! You can add cheese, herbs, sundried tomato and feta, dried fruit, nuts, chocolate. Anything you fancy!

      Preheat oven to 180c (350F)

      Grease a baking or scone tray with butter

      Ingredients

      3 cups self-raising flour (SR flour)

      80g (2.5oz) cold butter cut into small squares

      1 cup of milk

      Method

      Rub the butter into the flour using your fingers. You can use two butter knives by using a chopping motion or a pastry cutter. You want to get the mixture to look like coarse bread crumbs.

      Push the mix aside until you a hole is in the middle of it. Add milk and mix once again using a butter knife.

      Keep mixing until it becomes soft dough. If it looks dry add more milk a tablespoon at a time.

      Put on a floured surface and knead for only a minute. Be careful! If you over work this dough it will become tough. Either form scones by hand or pat out into a round. You can use a rolling pin but again a light touch is required. Use a cutter to cut your rounds.

      Once scones are formed put on lightly greased baking tray dusted with plain

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