Family Recipes

Granny's Sandwich Cake

Cream together:
6 ozs shortening, ¾ cup sugar, ¼ tsp salt

Add a little at a time:
3 well-beaten eggs, 1 tsp essence. Add 1 ½ cups flour, 1 tsp baking powder & a little cold water to make a dropping consistency.

Bake in:
2 Sandwich tins (8”), approx 20 minutes at 400°F. Cool.

Variations:

Chocolate:
Leave out water and at cream stage add 10 heaped tsp cocoa mixed to paste with water. Vanilla essence.

Spice:
Add 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, 1 tblsp coffee essence.

 Granny's Hot Milk Sponge Cake



Boil together: ½ cup milk & 1 oz butter (2 tblsp)
Beat together: 3 eggs & ¾ cup sugar
Add: 1 cup flour, 1 ½ tsp baking powder, pinch of salt

Add milk and butter and mix.
Put into 2 greased 7” or 8” sandwich tins.Bake in oven 375°F for 20 mins.

Granny's Beat & Bake Cake



¼ lb margarine (8 tblsp)
1 ½ cups flour
¾ cup sugar
2 tsp baking powder
½ cup milk
2 eggs
1 tsp vanilla essence

Mix all together. Beat 3 minutes. Bake 50 – 60 minutes in 375°F oven (loaf tin).

Chocolate: Replace ¼ cup flour with ¼ cup cocoa.

Granny's Sago Cream




Ingredients:

3 Tablespoons Sago
2½ Tablespoons Sugar
1 Egg, separated
little salt
1 pint milk
½ to 1 Teaspoon vanilla or lemon essence

I added pink food colouring.

This is what the sago looks like when cooked.

Put 3 level tbsps sago in a saucepan with 1 ½ rounded tblsps sugar and 1 egg yolk & a little salt. Mix a little and add 1 pint milk. Bring to boil and cook slowly till sago is clear, stirring occasionally.

When cooked, remove and add ½ - 1 tsp vanilla or lemon essence. Beat until creamy 1 egg white, add 1 heaped tblsp sugar & fold into sago mixture. Refridgerate until cold.

Dee's 30 Day Health Muffins


Makes about 50. You need a very big mixing bowl!

Ingredients:

4 eggs 3/4 cup oil (187,5ml)
2 cups brown sugar (500ml)
4 cups buttermilk (1L)
2 cups digestive bran or oat bran (500ml)
250g seedless raisins
3 cups cake flour (750ml)
2 cups wholewheat flour (500ml)
5 tsp bicarbonate of soda (25ml)
1 tsp salt (5ml)

Method:

Beat eggs, oil, sugar & buttermilk together thoroughly with an electric hand beater or wooden spoon.
Add bran & raisins & mix in.
Add dry ingredients.
Bake immediately or keep raw mixture in an airtight container in the fridge until needed.
Place spoonfuls into oiled muffin tins (fill empty muffin hollows with a little water if only making a few).
Bake at 200° C or 400° F for 20 mins.

Baked muffins will keep very well in an airtight tin for a day or two. Raw mixture will keep in an airtight container in the fridge for 30 days. I usually bake a few at a time, as I need them, so always have fresh muffins on hand.