top of page

Recipes

Ask your parents or grandparents if they can remember any good recipes that they might want to share!

 

We want all recipes: human food and animal food!

 

 

Here are a few recipes that have been sent in so far!

 

 

 

 

 

 

 

 

 

Send your recipe to oldfashionedrrr@gmail.com if you are happy for us to include it in the book to raise awareness and funds for farmers.

 

Don't forget to have a look at our Facebook page:

https://www.facebook.com/groups/365938103577456/

The best recipes start with the best produce, straight from the farmer

from my Mum

 

Base == 4ozs Butter 4 ozs Sugar Van. Ess . 1 Egg 8 ozs S/R flour

 

Marshmallow === 2 Desertspoons Gelatine 1 cup Cold Water 1 Cup Sugar 1 Egg White 1 Cup Icing Sugar

 

Bake about 30 mins.

 

---cool
Soften Gelatine in Cold water --- add Sugar , & boil for 8 mins . Cool .

Beat eggwhite stiff, fold in icing sugar , then slowly poor in cooled Gelatine . Beat until white & thick ! ( I sometimes have added pink coloring .)

 

Spread on cooked !! shortcake immediately Ice with Choc Icing when set .

 

 

 

It is just as nice without the icing, sprinkle with coconut.

 

Annie Croft

Ingredients

1 ¾ cups self-raising flour

¼ cup plain flour

2 teaspoons cinnamon

1 teaspoon bi carb soda

2/3 cup brown sugar, firmly packed

¼ cup maple syrup

½ cup milk

2 eggs

¼ cup oil

4 bananas, mashed

 

Icing Ingredients

Icing mixture

2-3 Passionfruit

 

Method

Preheat oven to 180° Celsius.  Mix all dry ingredients together well, add maple syrup, milk, eggs, oil and banana, mix well.  Bake in 9 inch round cake tin for 45-50 minutes.

Mix icing mixture and Passionfruit pulp together well.

Cool cake on wire rack, when cool place on serving plate.  Ice cake with Passionfruit Icing.

 

Belinda Jones

Savoury Scrolls - much loved by my Jackaroos

Basic Scone dough
roll out to about 1/2 inch and trim into a neat rectangle
cover with drained crushed pineapple and grated cheese
drizzle with sweet chilli sauce
roll up to form a sausage shape, pinch to seal
cut into pieces and place on baking tray, bake at 220deg for about 15 minutes, these a yummy hot or cold.

 

You can also use left over Bolognese in place of pineapple or,
fried bacon pieces with diced onion, chop 1-2 firm raw tomatoes
place on scone dough, drizzle with sweet chilli or BBQ sauce and repeat as above.

 

Annie Croft

Ingredients

3-4 Butternut pumpkins, peeled and chopped

2-3 large brown onions, peeled and chopped

3-4 tablespoons Olive oil

3-4 litres chicken stock (or water + stock cubes, careful they are not too salty)

Salt & pepper

2 tablespoons of brown sugar

1 teaspoon of Nutmeg

Optional seasonings to taste (a little chilli powder or cayenne is good)

600mls cream

 

Method

Sauté onions gently, add pumpkin, cook for 10mins stirring occasionally.  Add stock, salt, pepper, brown sugar, nutmeg and seasonings.  Bring to the boil, reduce heat and simmer until pumpkin is very soft.  Blend soup with a stick blender in the pot or in a blender (be careful doing this when hot) to remove all lumps.  Return the pot to low heat.  Taste the soup to see if it needs more salt, add if necessary.  Stir in about 250mls cream.

Serve with a swirl of cream in the centre with some crusty fresh bread.  Makes lots and freezes really well, taste improves with time.

 

Belinda Jones

 

30 - 40 minutes

1.5 kg cherries

1 ¼ cups sugar

¼ cup corn flour

1 cup orange or apple juice

1 teaspoon cinnamon

½ teaspoon ground ginger

 

Pastry Ingredients

2 2/3 cups Self Raising Flour

1teaspoon salt

1 cup Crisco or butter

Ice cold water

 

 

Method

Preheat oven to 180° Celsius.  Pit all cherries, set aside in bowl.  Mix sugar, corn flour, cinnamon and ginger, slowly mix in juice to avoid lumps. Heat until boiled and thickened, stirring constantly.  Remove from heat, stir in cherries. 

Pastry - mix flour, salt and Crisco or butter; rub with fingers until mixture resembles fine breadcrumbs.  Add enough water for the dough to come together into a ball when stirred with a knife.  Knead lightly, wrap pastry in plastic and refrigerate for an hour. 

Roll out pastry to line pie dish, fill with cherry mixture, decorate as desired.  Cook for about 35-45 minutes or until golden brown.

 

 

Belinda Jones

8-13 minutes

¾ cup Crisco or butter

1 ¼ cups brown sugar, firmly packed

2 tablespoons milk

1 tablespoon vanilla essence

2 eggs

2 cups self-raising flour

1 teaspoon salt

1 teaspoon baking soda

2 cups chopped chocolate

 

Preheat oven to 180° Celsius.  Mix all ingredients together, place rounded tablespoons on tray lined with baking paper with plenty of room to spread.  Bake for 8-10 minutes for chewy cookies or 10-13 minutes for crispy cookies.  Cool on tray for 2 minutes then on wire racks.

 

Belinda Jones

Please reload

bottom of page