|Bill’s RecipesThis page is dedicated to our wonderful master chef named Bill who always supplies delicious morning teas for the classes that he attends.
|Rock BunsIngredients250g self raising flour
90g castor sugar
1/2 cup coconut
90g mixed dried fruit
1 teaspoon mixed spice
1/2 teaspoon vanilla essence
|MethodSift flour and rub in the butter. Mix in the mixed spice, sugar and mixed dried fruit. Add coconut, then the lightly beaten egg, vanilla essence and enough milk to make into a firm dough. Place teaspoons of mix on greased trays. Place an imitation cherry on top, or sprinkle with a little raw sugar. Bake at 200C for 10-12 minutes.
|Lemon SliceIngredients1/2 cup condensed milk
1 teaspoon grated lemon rind
3/4 cup desiccated coconut
250g plain sweet biscuits crushed
|MethodWarm the condensed milk and butter. Stir until combined. Add remaining ingredients except icing, and mix well. Press mixture into slab tin lined with foil. Refrigerate until firm. Spread with lemon icing and cut into small squares.
|Lemon IcingIngredients3 tbs lemon juice
1 1/2 cups icing sugar
1 tsp butter
3 drops vanilla
|MethodGradually add hot lemon juice to the icing sugar to make a smooth spreading consistency. Add flavouring.
|Diet FruitcakeIngredients1 kg mixed dry fruit
3 tsp instant coffee powder
3 cups boiling water
3 cups self-raising flour
|MethodPlace fruit in a large bowl. Mix coffee and water together and pour over fruit.
Let fruit stand overnight for at least 3 hours.
Mix in sifted flour and place in greased square cake tin. Bake in a slow oven (150C) for 2-2 1/2 hours.
|Great tipPlace a dish of cold water in the bottom of the oven while cooking to help keep the cake moist. Place non stick cooking paper over the top before cooking.
|Strawberries and Cream Powder PuffsIngredients2 eggs
1/3 cup (75g) castor sugar
2 tsp’s corn flour
2 tblspns plain flour
2 tblspns self-raising flour
2/3 cup (160ml) thickened cream
2 tblspns icing sugar mixture
250g strawberries, hulled and chopped
Extra icing sugar for dusting
|MethodPreheat oven to moderate (180C). Grease 2 x 12 hole shallow patty pans. Beat eggs in small bowl until thick and creamy. Add castor sugar gradually, beating well after each addition or until the sugar is dissolved. Meanwhile, sift the flours together three times, then gently fold the flours into the egg mixture. Divide the mixture between the prepared pans. Bake in moderate oven for about 12 min’s or until the sponges spring back when they are touched lightly in the centre. Turn onto wire rack to cool. Beat cream and icing sugar in a small bowl until soft peaks form, then fold in the strawberries. Join the sponges with cream mixture and dust with extra sifted icing sugar.
|Boiled FruitcakeIngredientsIn a medium size saucepan mix1 cup brown sugar
4oz (125g) butter
1 tsp mixed spice
1 tsp bicarbonate of soda
1 packet mixed fruit
1 cup water
|MethodHeat on stove. Simmer, stirring until butter and sugar dissolved. Take off heat and leave to cool. Sift together 1 cup of plain flour and 1 cup of self-raising flour. When fruit mix is cool, stir in 2 eggs, add flour and mix well. Bake in moderate oven (180 degrees) for 1-1/4 hours.
To be cooked in a 20cm round or square cake tin.