Recipes

I am getting a bit frustrated as I am working on bits for a Round Robin Quilt that I can't show you as yet so there is nothing to post.  I am dying to progress my pink quilts and get stuck back into some UFO's but haven't been able to yet.   I have 16 "things" to sew down and so far I have 11 to go.  I don't do hand applique so this is a new experience for me and not one I will repeat by choice.  I plan to take the weekend off from the Round Robin Quilt and work on the Rainbow Scrap Challenge pink quilts so hopefully will have something to post soon.  Whilst thinking pink......it looks like I am going to have enough pink strips to make three quilt tops.  Would anyone like one of them to finish off for a charity quilt, or for a special girl? Leave me a comment if you would as I really don't want to do the quilting and binding on all three!

In the mean time, Cathy asked if I was going to post the recipes for the baking I did the other day and as there is a shortage of quilting news I figured why not!

 This was supposed the be a plain Vanilla Butter Cake but I added the rind of two lemons and then drizzled over orange icing.

VANILLA BUTTER CAKE

125g butter

2 teasp vanilla essence

¾ cup caster sugar

2 eggs

1 cup SR flour

Tabsp corn flour

¼ cup milk

Spray 21cm baba tin.  Preheat oven to moderate.  Combine all ingredients in small bowl, beat low speed till combined then medium speed till mix is smooth.  Bake moderate oven 40 minutes

COCONUT AND BERRY BITES

2 egg whites

1 teasp vanilla essence

80g caster sugar

125g (1 ½ cups) desiccated coconut

1 ½ tabsp berry jam

Preheat oven to 180°C. lightly grease 12hole mini (1 tabsp capacity) muffin pan with butter.  Use a fork to whisk the egg whites in a medium bowl until frothy.  Whisk in vanilla.  Add sugar and coconut and use a wooden spoon to combine.  Press 2/3 of the coconut mixture into greased pans.  Press your index finger into each to almost the bottom to create a hole.  Fill the holes with the jam.  Cover the jam with the remaining mixture, doming it slightly.  Bake in a preheated oven for 15 minutes or until golden and cooked through.  Cool in pans before wrapping and storing. 

Will keep in airtight containers for 5 days.

LEMONADE AND CREAM SCONES

4 cups SR flour

300mls cream

Can lemonade

Preheat oven to 200°c.  Add lemonade and cream to flour, mix to form a soft dough then place on a floured surface.  If the dough is still quite wet just add extra flour until it is manageable.  Pat out to a 2cm thickness and cut with a floured cutter.  Place close together on a tray but allow a little room for spreading.  Brush with beaten egg or milk and bake for 10-15 minutes.  Serve hot with cream and jam.

Enjoy!  And happy stitching!