Mothers International cook book

CROATIAN RECIPES

GINGER CRUNCH

GINGER CRUNCH BASE 125gr softened butter ½ cup sugar 1 ½ cups plain flour 1 tsp baking powder 1 tsp ground ginger GINGER ICING 75gr butter ¾ cup icing sugar 2 Tbsp golden syrup 3 tsp ground ginger METHOD Cream butter & sugar, sift flour, baking powder & ginger together. Stir into creamed mixture. Turn dough onto lightly floured board & knead well. Press into a greased 20x30 cm sponge roll tin. Bake at 190 C for 20-30 min or until light brown. Pour hot ginger icing over base while hot and cut into squares before it gets cold. ICING Put butter, icing sugar, golden syrup & ginger into a pot & heat until butter is melted stirring constantly

APPLE JAM

Recipe Name :- Apple Jam. Ingredients : Two apples (peeled and chopped), ½ Cup Sugar, 2 tbsp lemon juice. Method: 1. Mix sugar and chopped apples in a microwave safe bowl. Microwave at 100% power for 3-4min. or till apples are softened. 2. Blend softened apple sugar mixture in a blender. 3. Microwave (Covered) this blended mixture at 60% power for 7-8 minutes till it is slightly thickened. Stir in between to prevent scorching. 4. Stir in lemon juice and pour in a jar. Refrigerate Vanshika Yadav

On Sat, 5/2/09, potter.karaka@xtra.co.nz wrote: From: potter.karaka@xtra.co.nz Subject: To: "Kakkar Sandhya" Date: Saturday, May 2, 2009, 6:12 AM Hi Sandhya, Here are the three recipes. Note the Anzac biscuits recipe is slightly different from the one I sent you previously. This one is better! Cheers, Lyn Recipe One: Scones Ingredients: 3 cups of Champion standard flour 6 teaspoons of Edmonds Baking powder ¼ teaspoon salt 75 gram butter 1-1/2 cups of milk approximately extra milk Sift the flour, baking powder and salt into a bowl. Cut butter in until it resembles fine breadcrumbs. Add milk and mix quickly with a knife to a soft dough. Lightly dust an oven tray with flour. Press scone dough onto this. Cut into 12 even sized pieces. Leave a 2cm space between the scones. Brush tops with milk. Bake at 220 C for 10 minutes or until golden brown. Cheese scones: Add ¾ cup of grated cheese, pinch of cayenne pepper and mustard to flour. Before baking top each scone with a small amount of grated cheese. Date scones: Add ¾ cup of chopped dates, 1 tablespoon of sugar and ½ teaspoon of cinnamon to flour. Before baking top each scone with a mixture of cinnamon and sugar. Sultana scones: Add ¾ to 1 cup of sultanas to flour. Pavlova Ingredients: 3 egg whites 3 tablespoons of cold water 1 cup of castor sugar 1 teaspoon of vinegar 1 teaspoon of vanilla essence 3 teaspoons of corn flour Preheat the oven to 150 C. Use an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and corn flour. Line an oven tray with baking paper. Draw a 22 cm circle on the baking paper. Spread the pavlova to within 2 cm of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over. Bake pavlova for 45 minutes, then leave to cool in the oven. Carefully lift pavlova onto a serving plate. Decorate with whipped cream and fresh fruit. Serves 6. Anzac Biscuits ½ cup of Champion plain flour. 1/3 cup of sugar 2/3 cup of coconut ¾ cup of Fleming’s rolled oats 50 gram of butter 1 tablespoon of golden syrup ½ teaspoon of Edmond ’s baking soda 2 tablespoons of boiling water Mix together flour, sugar, coconut and rolled oats. Melt butter with golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level teaspoons of mixture onto cold greased trays. Bake at 180 C for about 20 minutes until golden. Makes 20.