Throwback Thursday – Peanut Butter Scrolls

I chose this recipe as I thought it was an odd combination of ingredients and I was curious as to how it would work. My attention was also grabbed by the ‘Economical’ comment next to the recipe heading. They turned out better than expected, and were also a hit with my two biggest critics Scott and Liam.

Please click here for link to metric conversion table

Original Recipe

Original Recipe

Peanut Scrolls

6 oz (1 1/2 teacups) self raising flour

1/4 teaspoon of salt

2 oz butter or margarine

2 tablespoon of sugar

3 tablespoons of milk

Peanut Butter – no amount specified

2 oz raisins

  • Sift flour and salt.
  • Rub in butter and 1 dessertspoon of peanut butter.
  • Add sugar, mix into a firm dough with the milk (I found it easiest to use my hands towards the end)
  • Roll out thinly, between two sheets of baking paper into an oblong shape
  • Spread with peanut butter
Peanut Butter - yum

Peanut Butter – yum

  • Cut raisins into small pieces and sprinkle over
  • Roll up tightly, wrap in glad wrap and put in fridge or freezer until firm
My roll looked a bit dodgy

My roll looked a bit dodgy

  • Cut into thin slices
The dough should be quite firm to cut through

The dough should be quite firm to cut through

  • Place onto greased tray and bake in a moderate over for 10 – 15 minutes (I baked these for 12 minutes on 160 degrees in a fan forced oven).
Enjoy!

Enjoy!

Throwback Thursday – McAlpin’s Sponge Sandwich

Even though I love to bake, I don’t seem to make a lot of sponges.  We had a heap of strawberries in the fridge and some cream, so I thought I’d give the McAlpins Sponge Sandwich a try.  The tins I used were a bigger than those suggested, so my sponges were a bit thin. I was happy with how they turned out. The colour was good and they had both risen evenly.  I cooked them on the same rack in the oven, which I’m not sure if you are supposed to do?To compensate for their height, I just put a thick layer of cream and strawberries in the middle which improved the overall appearance of the cake.

I didn’t get to try a piece, Scott took it to work the next day.  He said it went down well, but suggested adding a layer of strawberry jam to the cream and strawberry layer.. He is my biggest critic & always seems to have a suggestion on how I can improve!

Original Recipe

Original Recipe

Please click here for metric conversation table

McAlpins Sponge Sandwich

4 oz and 1 slightly rounded tablespoon of self raising flour

Pinch of salt

4 oz sugar

3 eggs

2 tablespoons of hot milk or water (I used hot milk)

600ml of thickened cream

1 1/2 teaspoons of vanilla essence

2 tablespoons of icing sugar

250g strawberries

  • Sift flour and salt
  • Separate whites and yolks of eggs
  • Place whites in a warm dry basin with a pinch of salt and beat until very stiff, then beat yolks in lightly (low mixer speed)
  • Add sugar and beat until sugar is dissolved and mixture is quite thick
  • Sift flour onto mixture and fold lightly through with a knife or a tablespoon
  • Fold in 2 tablespoons of hot milk or water
  • Divide mixture evenly between two 7 – 71/2 inch greased sandwich tins.
  • Bake in a very moderate oven for 15 – 18 minutes (I baked for 15 minutes in a 180 degree fan forced oven).
  • When cooked, turn cake onto a care wire covered with a cloth
  • Whip cream, vanilla essence and icing sugar together
  • Cut strawberries into thin slices
  • Once cake has cooled, spread cream on top of one cake, and cover with half the strawberries
  • Spread remaining cream and strawberries on top of cake – serve
Enjoy!

Enjoy!

Throwback Thursday – Butterscotch Biscuits

This week I decided to try a few recipes from the ‘McAlpin’s Test Kitchen Recipes’ book passed down from my Nan.  I’m not sure of the exact age of the book, but it’s likely from the 1950’s.

One of our family heirlooms

One of our family heirlooms

IMG_7224 IMG_7225

It’s an interesting read, with some great classic recipes, as well as some strange ones.

Over the next few weeks I’ll be posting some of my other attempts at recreating these recipes.

All measurements are in ounces and ‘teacups’ please click here for Australian metric conversion table

Butterscotch Biscuits

4 oz (1 teacup) self raising flour

Pinch of salt

3 oz butter

3 oz brown sugar

1 egg

Vanilla Essence (no amount is specified, I used 1 teaspoon)

12 blanched almonds

  • Sift flour and salt
  • Melt butter in a saucepan, add sugar stir until it dissolves
  • Cool and add beaten egg and vanilla essence, mix in sifter ingredients.
  • Place on a greased tray in teaspoonfuls, allowing room for the mixture to spread (The mixture is quite runny)
Yummy biscuit mixture

Yummy biscuit mixture

  • Put a piece of almond on each biscuit and bake in a moderate oven 10 to 15 minutes

** I baked my biscuits at 160 degrees (fan forced oven) for 11 minutes

End Result

End Result

Happy Birthday Nan

Whilst browsing through the Myer Spring/Summer homewares catalogue, I came across a mixing bowl that instantly reminded me of one that my Nan used to have.  I can remember sitting in her kitchen watching her mix cakes and other goodies by hand.  Over the weekend when I just happened to find myself in a Myer store, I was very excited to find the bowl and find it was also 30% off!

 

My new 'Nana Bowl' and one of her recipe books

My new ‘Nana Bowl’ and one of her recipe books

 

Today would have marked her 106th birthday (she passed away in 2007 shortly before her 100th birthday), and to honour this I’m sharing her recipe for homemade pasties.

This pastry is super easy to make, and well worth the effort.  The original ingredients for the filling are pretty simple, and I’ve added a few extra things to give them some more flavour.

 

Pastry (short pie crust)

4 oz self raising flour (1/2 cup)

4 oz plain flour (1/2 cup)

pinch of salt

4 oz of butter/marg/lard (this sure shows the age of this recipe!)

4 tbsp water

 

* Sift all dry ingredients together in a large bowl

* Rub in butter until mixture resembles bread crumbs

* Add half of the water and stir through using a knife, continue to add water until dough forms

* Knead dough until smooth, let it rest in the fridge for 15minutes

 

Filling

500g of mince (can use either beef or lamb)

2 grated potatoes

1 grated onion

1 grated carrot

1/2 cup of frozen peas

1 tablespoon of dry mixed herbs

1 clove of garlic

2 tablespoons of tomato relish/sauce

salt and pepper to taste

1/2 cup of milk for glaze

* Roll out pastry and cut into rounds the size of a saucer and brush edges with a small amount of water to moisten

* Add filling mixture to centre of round

* Bring sides of pastry together at the top to enclose filling. Pinch the pastry together to secure

* Top with milk glaze an bake in a 190 degree oven for 35 minutes or until golden and cooked through

** Makes approx 6 pasties.

Nan's Pasties

Nan’s Pasties

 

Linking up for mummy mondays with the fabulous Multitasking Mummy .  Please check out the other posts and blogs involoved.
Happy Monday

x