Yester Years Recipe Collection E-Book

Glenda Victor

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2016

Beschreibung

Old Traditional Recipes that were packed away twenty years ago.  Some date back to the 1960's, and some as far back as the early 1900's.  Traditional baking is still the best though for all those Old Time favourites.  

Leseprobe

Glenda Victor

Yester Years Recipe Collection

Volume 1 - Ye Olde Tarts Galore!

To my late Gran (Nanny) that taught me how to bake anything and everything out of nothing.....with Heart. Miss you Nanny.BookRix GmbH & Co. KG81371 Munich

Ye Ol Sweet Tarts!

APPLE TART

Ingredients:

250 ml sugar

37.5 ml margarine

3 eggs

250 ml cake flour

5 ml baking powder

1 pinch of salt

60 ml of milk

1 tin (400 grams) pie apples, alternatively fresh apples stewed also works.

TOP LAYER:  125 ml cream and 125 ml sugar brought to the boil and waiting ready to be poured over the tart          10 minutes before final baking time is up.

Method:

Preheat oven to 180 degrees Celcius.  Cream the butter and sugar together.  Add eggs one by one to the mixture by beating them into the mixture.  Sift the dry ingredients together and add the milk and margarine separately to the dry ingredients.  Place the fluffy mixture into the buttered baking dish.  Add the pineapple pieces evenly over the fluffy mixture.  Do not push them down into the mix, leave them to "Float" on top of the fluffy mixture.  Bake for 25 to 30 minutes in the oven.  Pour the TOP LAYER cream mix that you boiled over the entire tart ten minutes before baking time is up and return to the oven for the last ten minutes.  

Serve Hot or Cold with custard or Fresh Dessert cream as an extra.  

Serves up to 10 servings.

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STRAWBERRY TART

Ingredients:

2 cans (410g) Whole Strawberries, alternatively, 2 cups fresh strawberries.

1 Lemon grated rind

Method:

Firstly, drain strawberries of any juices.

Place on the absorbent paper towel to ensure well-drained.

Place drained strawberries in each pastry-lined patty tin - about 3 in each.

Sprinkle with grated lemon rind.

Bake for approx 20 minutes at 180 degrees Celcius.

Serve Hot with Ice-Cream, Cream, or custard.

Alternatively, allow to cool, and just before serving, sprinkle with icing sugar.

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