Baking

recipe that James uses possibly from Manual days Felicity Annabel Langbein Recipe - passed on by Vic Sheehy Recipe from Suzanne Moreton Recipe from Anne Fahey Recipe from Kathleen Fraer Jennifer's Recipe
 * Afghans**
 * Anzac biscuits**
 * Felicity's pikelets recipe**
 * Lightning Orange Cake**
 * Portugese Custard Tarts**
 * Lavosh**
 * Cheesey Chippies**
 * Cheese Toasties**


 * Afghans**
 * Prep time: 10 mins**
 * Cooking time: 10 - 15 mins**
 * Cooking time: 10 - 15 mins**

200 grams butter at room temperature 1/2 cup sugar 1 1/4 cups standard plain flour 1/4 cup cocoa 2 cups corn flakes
 * Ingredients:**

Chocolate icing and walnuts

1. Cream butter and sugar until light and fluffy. Sift flour and cocoa.
 * Method:**

2. Stir into creamed mixture. Fold in corn flakes.

3. Spoon mounds of mixture onto a creased oven tray pressing gently together.

4. Bake at 180 C for 15 mins until lightly browned and firm.

5. When cold, ice and add walnut.

50 grams soft butter 2 Tablespoons water 1 Tablespoon cocoa 1 1/2 cups icing sugar.
 * Chocolate Icing**

Whisk butter and icing sugar together. Add water and cocoa. Whisk. Add water slowly.

<><><><><><><><> a recipe from years gone by
 * Anzac Biscuits**

1 cup rolled oats 1 cup flour 1/4 lb butter & 1 Tablespoon golden syrup (melted together) 1 cup sugar 1 cup coconut

2 Tablespoons hot water 1 teaspoon baking soda

mix butter and golden syrup mixture with 2 Tablespoons of hot water in which 1 teaspoon baking soda has been dissolved. Pour into dry ingredients. Take small portions - roll into a ball, then flatten with hand on tray. Bake at 7 - 8 mins at 180 C/350 F <><><><><><><>


 * Felicity's pikelets recipe:**

2 cups flour 1/2 sugar 4 Tablespoons melted butter 3 eggs 1 teaspn vanilla ess

1/2 teason salt

mix dry ingredients and add a cup of milk - once combined two heaped teasponons of baking powder through

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 * Lightning Cake** (Annabel Langbein) 

1 orange (peel and all) 1/2 cup water

1 teaspoon baking soda 2 eggs 1 cup sugar 2 cups flour 1 teaspn vanilla 125 grms softened butter

1 cup sultanas 1/2 cup walnuts (optional) or pumpkin seeds

Method: Put the whole orange (cut roughly) and water in the food processor, and whiz until the orange is mixed well with the water.

Add all the other ingredients and whiz until everything's mixed well. If adding walnuts or pumpkin seeds, add at the end and pulse so they don't get chopped too finely. Sultana's can be added last too.

Note: to make it gluten free you could maybe try replacing the flour with ground almonds

Pour mixture into a greased cake tin and bake at 160˚C for 1 hour.

Serve dusted with icing sugar.

<><><><><><><><><> =Portuguese custard tarts = These Portuguese custard tarts are made using duck egg yolks, and ready-made pastry that is spiced with sugar and cinnamon. They are best eaten on the day they are made. You will need a 12-hole (80 ml) muffin pan. MAKES 12 **PREPARATION 45 MIN COOKING 30 MIN   **  **Ingredients** **Duck egg custard ** ===<span style="color: #a0aab4; font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif; font-size: 16px;">Cook's notes === <span style="color: #a0aab4; font-family: HelveticaNeue-56-Italic,Helvetica,Arial,'times new roman',serif; font-size: 14px;">Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
 * [[image:http://www.sbs.com.au/food/sites/sbs.com.au.food/files/styles/full/public/images/7342_portuguese-custard-tarts.jpg?itok=10tPaRIc&mtime=1378795861]]
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">375 g **block puff pastry, thawed, at room temperature
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">2 tsp **caster sugar
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">1 tsp **ground cinnamon
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">165 g **(¾ cup) caster sugar
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">125 ml **(½ cup) water
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">310 ml **(1¼ cups) milk
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">50 g **plain flour
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">1 **vanilla bean, split, seeds scraped
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">10 cm **piece lemon rind
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">125 ml **(½ cup) cream
 * **<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">2 **duck egg yolks

<span style="color: #333333; font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif; font-size: 16px;">Instructions
<span style="color: #333333; display: block; font-family: HelveticaNeue-55-Roman,Helvetica,Arial,'times new roman',serif; font-size: 14px; text-align: left;">**<span style="font-family: HelveticaNeue-75-Bold,Helvetica,Arial,'times new roman',serif;">Chilling time ** 20 minutes <span style="font-family: HelveticaNeue-55-Roman,Helvetica,Arial,'times new roman',serif; font-size: 14px;">Using a lightly floured rolling pin, roll out pastry on a lightly floured work surface to a 15 cm x 20 cm rectangle, with the long edge facing you. Take the short right edge and fold two-thirds of the way to the left, then fold left short edge over to meet the right edge. Rotate 90 degrees and roll out again to a 15 cm x 20 cm rectangle. Repeat folding and rolling process two more times. Finish by rolling out pastry to a 20 cm x 24 cm rectangle with the long edge facing you. Combine sugar and cinnamon and scatter evenly over pastry. Tightly roll up pastry from the long edge like a Swiss roll, trim edges and discard. Cut dough into 12 even rounds. Working with one piece at a time, place cut-side up between 2 sheets of baking paper and roll out to an 11 cm round. Carefully press rounds into a buttered 12-hole (80 ml) muffin pan, ensuring pastry rounds have no holes or cracks, and refrigerate for 20 minutes. Preheat oven to 220°C. To make custard, place sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil, then reduce heat to medium and cook for 5 minutes or until sugar reaches 112°C (soft ball) on a sugar thermometer, or when a drop of syrup placed in a glass of cold water forms a soft ball. Remove from heat. Meanwhile, whisk 125 ml milk and flour in a large bowl until smooth. Set aside. Place remaining 185 ml milk, vanilla bean and seeds and lemon rind in small saucepan. Bring to the boil, then remove from heat and slowly whisk into flour mixture until smooth. Stir in cream and yolks until combined. Add sugar syrup in a slow, steady stream, stirring constantly until combined. Transfer to a heatproof jug and set aside to cool for 10 minutes. Spoon 3 tbsp custard into each pastry case and bake for 15 minutes. Increase oven to 250°C and bake for a further 5 minutes or until lightly puffed, custard is starting to brown and a skin has formed on top. Stand for 5 minutes in pan before transferring to a wire rack to cool. //<span style="font-family: HelveticaNeue-56-Italic,Helvetica,Arial,'times new roman',serif;">As seen in Feast magazine, Issue 11, pg134. // //<span style="font-family: HelveticaNeue-56-Italic,Helvetica,Arial,'times new roman',serif; font-size: xx-small;">Photography by John Laurie //

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Recipe from Anne Fahey
 * Lavosh**

75g pumpkin seeds 75g sunflower seeds 50g sesame seeds (white or black, or a mixture) 50g linseeds 300g flour 50mls olive oil 250 mls boiling water finely chopped rosemary (optional)

Mix.

Roll out on baking paper.

Sprinkle with rock salt.

Mark out.

Bake at 160 C for 60 mins.

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Recipe from Kathleen Fraer
 * Cheesey Chippies**

Melt together and mix: 2 oz butter 1 teaspoon made mustard (or a pinch of cayenne pepper) 1 small put of chips, crushed

Add: 1 cup grated cheese 1/2 cup flour roll into very tiny balls [press with a fork] bake at 350 F/180 C for 9 - 10 mins

Nice served with drinks. <><><><><> **Cheese Toasties** Jennifer's Recipe grated cheese 1 x onion, finely diced salt & pepper to taste egg finely diced bacon (optional) finely chopped parsley (optional)

thinly sliced bread

cut the bread slices into rounds. butter the bread. place upside down in patty tins.

Bake at 180 C for 15 mins or 150 C for longer - until looks cooked.