Welcome to our blog.
I decided for our first post that I would share something that is such a lovely part of our get togethers.
When we gather at The Scrap N Patch for classes, crops or just a chat, there is nearly always food involved.
Monday cards we are blessed with home cooking from Mrs A. Caramel tarts and ginger slice seem to be the favourite at present. Gluten free short bread is always appreciated as I can eat it. Thanks Mrs A.
Thursday Parchment, the ladies work on a roster to keep their strength up, and goodies include sausage rolls, quiches, fresh sandwiches and lots more.
Saturday classes depend on the ladies visiting, but the offerings include muffins, slices, cupcakes, the odd chocolate or 3 and lots more.
Often when we have visiting tutors Robbie makes his lovely scones (my mother's recipe), or if it an evening meeting we are often treated to his wonderful gluten free sticky date puddings with caramel sauce and cream. My personal favourite.
Is it any wonder that some of us are growing in size :-)
Just before Christmas, one of our lovely customers, Judy, brought in a delicious slice. It was full of lovely yummy bits, and ladies attested that it tasted as good as it looked.
Judy has kindly offered to share her recipe with us.
Fruit Medley Slice
Ingredients:
½ cup plain flour
1 tablespoon cornflour
½ cup SR flour
90 grams butter
½ cup icing sugar
Method:
Sift dry ingredients. Rub in butter and press into a slice tray. (The mixture looks a bit dry and crumbly. I press it into the tray with a back of a spoon.) Bake for 15 mins in a moderate oven, then add topping and bake a further 10 mins.
Topping:
60 grams butter
1 tablespoon honey
1 teaspoon vanilla
1 tablespoon milk
¼ cup sugar
½ cup flaked or slivered almonds
1 cup dried fruit medley (I use Angus Park and a generous cupful, in fact the whole packet if you want a nice thick topping)
Method:
Melt butter. Stir in honey, vanilla, milk, sugar. Stir over low heat until sugar has
dissolved. Take off heat and add fruit and nuts.
I decided for our first post that I would share something that is such a lovely part of our get togethers.
When we gather at The Scrap N Patch for classes, crops or just a chat, there is nearly always food involved.
Monday cards we are blessed with home cooking from Mrs A. Caramel tarts and ginger slice seem to be the favourite at present. Gluten free short bread is always appreciated as I can eat it. Thanks Mrs A.
Thursday Parchment, the ladies work on a roster to keep their strength up, and goodies include sausage rolls, quiches, fresh sandwiches and lots more.
Saturday classes depend on the ladies visiting, but the offerings include muffins, slices, cupcakes, the odd chocolate or 3 and lots more.
Often when we have visiting tutors Robbie makes his lovely scones (my mother's recipe), or if it an evening meeting we are often treated to his wonderful gluten free sticky date puddings with caramel sauce and cream. My personal favourite.
Is it any wonder that some of us are growing in size :-)
Just before Christmas, one of our lovely customers, Judy, brought in a delicious slice. It was full of lovely yummy bits, and ladies attested that it tasted as good as it looked.
Judy has kindly offered to share her recipe with us.
Fruit Medley Slice
Ingredients:
½ cup plain flour
1 tablespoon cornflour
½ cup SR flour
90 grams butter
½ cup icing sugar
Method:
Sift dry ingredients. Rub in butter and press into a slice tray. (The mixture looks a bit dry and crumbly. I press it into the tray with a back of a spoon.) Bake for 15 mins in a moderate oven, then add topping and bake a further 10 mins.
Topping:
60 grams butter
1 tablespoon honey
1 teaspoon vanilla
1 tablespoon milk
¼ cup sugar
½ cup flaked or slivered almonds
1 cup dried fruit medley (I use Angus Park and a generous cupful, in fact the whole packet if you want a nice thick topping)
Method:
Melt butter. Stir in honey, vanilla, milk, sugar. Stir over low heat until sugar has
dissolved. Take off heat and add fruit and nuts.
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