Sunday, 5 September 2010

Orange Cake

8 oz plain flour

¼ tsp salt

3 oz margarine

1 dessertsp orange peel (Grated or peeled in fine strips -be careful not to get any of the white pith on the peel – it is very bitter)

3 oz caster sugar

1 ½ tsp baking powder

1 egg

1 dessertsp orange juice with milk (about ¼ - 3/8 pint in total)

Grease & line a 6" loaf tin. Set the oven at 190 C, Gas 5

Sift the flour, baking powder and salt.

Add the sugar and orange peel.

Mix in the egg, orange juice and about ½ of the milk. Stir mixture, adding more milk a spoonful at a time to obtain a dropping consistency (until a small amount of the mixture will fall from the spoon if gently shaken). Pour into tin and bake until risen, brown and springy – about 45 minutes to an hour.

Peanut Butter Cookies

These are yummy!

½ cup butter (softened)

½ cup peanut butter

½ cup brown sugar or honey

½ tsp vanilla

1 egg

1 tsp baking powder

1 cup flour

½ cup dried milk powder


Cream the butter, peanut butter and sugar. Add the egg and vanilla. Stir in the sifted flour, baking powder and milk powder. Drop the mixture from a teaspoon onto greased and lined baking sheet and flatten with a fork (or the bottom of a glass, lightly greased)

Bake in a moderate oven, 180C, gas 4, 8-10 minutes

Special Scones

This recipe makes light, fluffy scones. If you want fruit scones, add to the mix at the dry crumb stage.

8oz self-raising flour

1 level teaspoon baking powder (this gives the flour a bit of extra lift!)

Pinch salt

2oz softened butter

1oz sugar

1 egg and milk to total ¼ pint

For fruit scones

Dried fruit – raisins, sultanas, currents etc. for fruit scones – 2oz


Sift the flour with the salt and baking powder. Rub in the butter.

Stir in the sugar (and fruit, if making fruit scones). Mix in the egg and milk, keeping back a little for glazing, to make a soft dough.

Cut into rounds @ ½ - ¾ inch thick (Tip – if you roll out the dough to ¼ to 3/8 inch thick and then fold it in half before cutting into rounds, your scones will split apart nice and politely when you serve them!)

Bake at scone temperature (220C-gas 7, hot!) 7-10 minutes