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Showing posts from October, 2009


*This is an Australian recipe for a type of cake that is absolutely delicious - people always seem to come back for more!*

1 1/2 cups self-rising flour
1/3 cup cornflour (cornstarch)
185g (6.5oz) butter, softened
1 cup castor sugar
2 teaspoons vanilla essence
3 eggs, lightly beaten
1/2 cup milk
3/4 cup thick cream

4 cups icing sugar
1/3 cup cocoa powder
30g (1oz) butter, melted
2/3 cup milk, extra
3 cups desiccated coconut, approx

Preheat oven to 180ºC (355ºF).  Brush a shallow 23cm (9in) square cake tin with melted butter or oil.  Line base and sides with baking paper.
Sift flour and cornflour (corn starch) into large bowl.  Add butter, sugar, essence, eggs and milk.
Using electric beaters, beat on low speed 1 minute or until ingredients are just moistened.  Beat mixture on hight for 3 minutes or until mixture is free of lumps and increased in volume.  Pour mixture into prepared tin; smooth surface.
Bake 1 hour or until skewer comes out clean when inserted into centre of cake.  …

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Also, if anyone has an interest in seeing their recipe posted on this blog, or your favourite recipe if you don't make up your own recipes, please email me the recipe(s) at  I will try any recipe sent to me before I post it (with proper acknowldegment of the author/sender of the recipe) so I can tell you how I enjoyed it too!
In appreciation,

Scalloped Potatoes

5 cups raw potatoes, peeled and thinly sliced
1 cup chopped onion
salt and pepper to taste
1 can cream of mushroom soup (or other cream soup)
1/2 cup sour cream
fresh parsley, chopped

Preheat oven to 190ºC (375ºF).  In greased 23x33cm (9x13 inch) baking pan, layer half the potatoes and onion and sprinkle with salt and pepper.  Repeat layer.  Combine soup and sour cream and pour over potato mixture.  Cover and bake for 1 hour.  Uncover and bake for a further 15 minutes.  Sprinkle with parsley.

* From Wanda E. Brunstetter's Amish Friends Cookbook

Chicken Chowder

2 tablespoons butter
1/4 cup onion, chopped
1 1/2 cups cooked chicken, cubed
1 1/2 cups carrots, diced
1 1/2 cups raw potatoes, diced
2 chicken boullion cubes (or 2 teaspoons chicken stock powder)
1 teaspoon salt
1/8 teaspoon pepper
2 cups water
3 tablespoons flour
2 1/2 cups milk

Melt butter in large soup kettle/pan.  Add onions and saute until tender.  Add chicken, carrots, potatoes, boullion cubes, salt, peppeer, and water.  Cover and simmer until vegetables are tender.  Combine flour and 1/2 cup milk in a jar. Cover and shake until blended.  Add to vegetables along with remaining 2 cups milk.  Cook on medium heat, stirring constantly, until mixture thickens.

*From Wanda E. Brunstetter's Amish Friends Cookbook

Clara's Restaurant-style Green Salad with options

*While on holidays, when we had to eat out we tried to choose salads from the menu because not only are they healthier than the alternatives, but they are delicious!  In the past few days since getting home I've been enjoying trying to recreate some of the delicious salads we ate out at restaurants and cafes...  No quantities are suggested in this recipe, as all should be done to taste - the recipe is merely a suggestion of what tastes good together!*

mixed lettuces - eg. red oakleaf lettuce, green oakleaf lettuce, baby spinach, etc.
tomato, cut into slices
green capsicum, cut into thin strips
cucumber, sliced thinly
carrot, peeled and chopped into thin strips or peelings
red onion, sliced thinly
sunflower seeds or pine nuts
whole egg mayonnaise
french herb dressing
olive oil
optional - bacon or chicken pieces or beef strips

Place lettuces on dinner plates or wide bowls. Gently toss in capsicum, cucumber, carrot and red onion, and arrange tomato on the side. Gently brown sunflower seeds or p…

Clara's Iced Mocha Coffee with a Cinnamon Twist

1/2 teaspoon cinnamon
2 teaspoons cocoa powder
1 tablespoon sugar (or equivalent sweetner), or to taste
2 cups brewed warm coffee
2 cups milk
ice, to serve

Combine dry ingredients with a little hot water until smooth.  Add to warm coffee and mix well.  Add milk, mix, and refrigerate until icy cold.  Serve with ice cubes.

Chocolate Snowballs

8 weet-bix (can be substituted with 120g (4oz) cornflakes), crushed
1 cup sultanas or raisins
1/2 cup coconut
2 tablespoons cocoa
400g (14oz) can sweetened condensed milk
1/2 cup coconut, extra

Place all ingredients except extra coconut into a large bowl.  Mix well.
Form mixture into balls and toss in extra coconut.

Clara's Summer Salad Wraps

*This recipe will contain no quantities, as it depends how many servings are being made; we love eating these for a healthy summer lunch or light tea (supper)*

tortilla wraps
sliced or shredded cheese
tomatoes, sliced
carrot, grated
capsicum (bell pepper) cut into strips
sliced preserved (canned) beetroot
sliced ham or other lunch meat, or sliced boiled eggs
shallots (green onion), chopped
lettuce leaves

Begin by spreading mayonnaise on wrap, then pile ingredients along the centre of the tortilla, finishing with lettuce leaf (to help hold other ingredients in).  Fold up the bottom of the tortilla first, then sides, and eat!

Clara's Velvety Rich Hot Chocolate

1/2 cup thickened (whipping) cream
1/4 cup dark chocolate melts
1/4 cup milk chocolate melts
3 1/4 cups milk
8 marshmallows
cinnamon sugar

Place cream and chocolate melts into a saucepan over low heat.  Heat, stirring, until chocolate pieces are melted, but do not allow to boil.  Add milk to pan, and heat until bubbling (or to desired temperature if for children).  Pour into mugs.  Place 2 marshmallows in each mug, and sprinkle lightly with cinnamon sugar.
Serves 4.

*Beware, this is VERY rich!!*

English Tea Cake

1 tablespoon butter
1/2 cup sugar
1 egg
1/2 cup milk
1 generous cup self-rising flour
1 teaspoon baking powder
butter, extra
cinnamon sugar

Preheat oven to 190ºC (375ºF).  Cream butter and sugar together.  Add egg and mix well.  Sift flour and baking powder, adding a little at a time to the mixture while stirring.  Add milk slowly and mix. 
Line loaf pan with greaseproof paper.  Pour mixture into lined pan.  Bake for 25 minutes or until skewer comes out clean.  When baked, while still hot, spread with butter and sprinkle with cinnamon sugar.
Serve with a cup of tea (or a glass of milk!).

Clara's Gourmet Pizza

1 premade 12" pizza base
8oz bacon
1 tomato
1/2 green bell pepper
1 small onion
6 slices sundried tomato
tomato paste
barbecue sauce
1/2 teaspoon dried mixed herbs
1/4 teaspoon garlic powder
1 1/2 cups mixture grated cheeses - mozzarella, cheddar, parmesan

Preheat oven to 220ºC (425ºF).  Dice bacon into small pieces and fry until browned.  Chop tomato, bell pepper, onion and sundried tomatoes into small pieces and place each in separate small bowls.
Spread desired amount of tomato paste over pizza base, and squirt liberally with barbecue sauce (to taste). Sprinkle with garlic and herbs. Sprinkle pizza evenly with vegetables and bacon, and finally top with grated cheese mix.
Place in preheated oven for 15 minutes. Cut into slices and serve.

*This makes a far healthier (and tastier, my husband tells me) pizza than anything you could buy, and it is very simple, taking only about 20 minutes to prepare.*

Glazed Meatloaf

750g (1.5lb) beef mince (ground beef)
2 eggs
1 carrot, grated
1/2 brown onion, chopped finely
1/2 cup breadcrumbs
1/3 cup tomato relish or chopped tomatoes
1 teaspoon parsley

1/3 cup tomato sauce
2 tablespoons brown sugar
1/2 teaspoon mustard

Preheat oven to 180ºC (350ºF). Combine meatloaf ingredients.  Press into loaf pan.
Bake in oven for 40-45 minutes.  Meanwhile combine glaze ingredients and mix well. Drain excess fat off meatloaf.  Pour glaze over meatloaf and return to the oven for a further 15 minutes.
Serves 6-8

Australian Anzac Biscuits

*These "cookies" were originally made in WWI by Australian wives, mothers and sisters and sent overseas to the soldiers in Gallipoli and other fronts of the war.  They were made to withstand being posted and not perish or fall apart.  They are delicious and 100% Australian!*

1 cup flour
1 cup rolled oats
3/4 cup dessicated coconut
3/4 cup caster sugar (ordinary white sugar in USA)
125g (4.4oz) butter
1 tablespoon golden syrup (can be substituted with corn syrup where golden syrup is unavailable)
1 1/2 teaspoons bicarbonate soda
2 tablespoons boiling water

Preheat oven to 150ºC (300ºF).  Brush 2 baking trays with melted butter or oil.  Place flour, oats, coconut and sugar in a large mixing bowl, stir until combined.  Combine butter and golden syrup in small pan, stir over high heat until melted.  Mix soda with boiling water, add to melted butter and syrup.  Add to flour mixture, stir until combined.  Shape level tablespoonsful of mixture into balls and flatten slightly; place…

Homemade Tomato & Bacon Soup

*I found this recipe originally in an Amish cookbook, but then I changed it to make it more like a full meal than just a soup on the side*

5 rashers bacon, diced and fried
1 cup chopped brown onion
1 carrot, shredded or very finely chopped
1 small capsicum (bell pepper), chopped
1/4 cup butter
4 1/2 cups chicken broth, divided (or water and chicken stock powder)
4 cups chopped tomatoes
2 teaspoons sugar
small 1/2 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup flour

In large saucepan (or soup kettle), cook onion, carrot and capsicum/pepper in butter until tender. Add bacon, 4 cups of the broth, tomatoes, sugar, curry powder, salt and pepper. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes. In a jar place flour and remaining 1/2 cup broth, screw lid tightly shut. Shake jar until flour and water are well combined. Gradually stir into soup, stirring immediately. Bring to a boil. Cook, stirring, until thick and bubbly.
Serves many!