Zimbabwe W.I. - Teatime Treats - under construction
GERMAN APPLE CAKE
Cake:
Ingredients
110 g Butter 110 g Castor sugar
225 g Self Raising Flour Pinch salt
1 large egg, beaten
Fillings
340 g Cooking apples or 1 tin pie apples 28 g Chopped pecan nuts or walnuts
55 g light brown sugar 55 g sultanas
1/2 level teaspoon ground cinnamon
Method
Grease deep round cake tin with loose bottom. Melt butter over low heat. Remove from heat, mix in
rest of ingredients. Turn 2/3 into tin and make level. Mix apples, sultanas, pecan nuts, cinnamon.
Scatter this over the cake base. Sprinkle over sugar. Dot remaining mixture over cake — Do not
cover completely. Bake at 175°C for 1 hour.
OIL CAKE Ingredients SPONGE CAKE
1 Cup Flour 1 Cup Sugar To bake in an oven or in a microwave.
60 ml Oil 60 ml Cold water Ingredients
4 Large or 5 small eggs 10 ml Baking Powder 1 cup sugar
4 medium eggs or 3 extra large eggs
5 ml Vanilla essence or any flavouring desired 3/4 cup boiling water 1
and 1/2 cups Cake Flour
50 g margarine or butter 1 and 1/2 teaspoon Baking Powder
1 teaspoon vanilla or 2 tablespoon cocoa or 1 tablespoon coffee essence.
Method
Beat margarine and sugar, add spices, flour, beaten eggs, milk and baking powder.
Put into small paper cases in your patty tin. Bake at 180°C.
BRUNSWICK CAKES
Ingredients
250 gms Cake Flour 90 gms Margarine
180 gms Sugar 2 Eggs
1 1/2 teaspoons Baking Powder 3/4 cup milk
1 1/2 teaspoons spices (1/2 teaspoon each nutmeg, cloves, cinnamon)
Method
Separate eggs and beat the whites until stiff. Then beat the yolks and sugar together until pale and
creamy. Add flour, oil, water, essence and baking powder. Finally fold in the whites. Pour into two
well-greased tins and bake in oven 190°C for 23 minutes. Snould you care to have this cake
chocolate, simply add 15 ml cocoa with the flour. Ice with butter icing.
GINGER SANDWICH CAKE
Method
Cream the butter and sugar, add the eggs well beaten, stir in the syrup and milk. Mix the ground
ginger and cinnamon with flour, and add to the other ingredients. Add the bicarbonate of soda
dissolved in 2 tablespoon of boiling water. Bake in a fairly hot oven for approximately 15 minutes.
Method
Beat sugar and eggs until it looks like thick cream and leaves a trail of the whisk. Melt butter in the
hot water. Add flour and baking powder to sugar and egg mixture and then the butter and water
mixture. Microwave for 6 minutes on high or bake in layer tins in oven 190°C for 15 to 20 minutes.
SPECIAL MADEIRA CAKE
Cream 175 g butter with 175 g castor sugar until very soft and light. (One teaspoon finely grated
lemon rind can be creamed with the butter and sugar). Gradually beat in 3 eggs, then fold in 225 g
Plain Flour, sifted with 11/2 teaspoon baking powder. Add 2 tablespoon dry sherry. Put into a well
greased and floured 18-20 cm tin. Sprinkle 1 tablespoon castor sugar over the top of the cake
mixture. Bake in the centre of a moderate oven 160°C for approximately 1 1/2 hours or until firm.
Ingredients
1 tablespoon butter 1/2 cup milk
1/2 cup golden syrup
1 teaspoon ground ginger
2 teaspoon ground cinnamon 2 tablespoon boiling water
1/2 cup sugar 2 Eggs 1 1/2 cup Cake Flour 1 teaspoon Bicarbonate of soda
70 71
COFFEE AND PECAN NUT CAKE
Ingredients
1 cup of Self Raising Flour 1/2 cup of oil
1 cup of Castor sugar 5 eggs
2 teaspoon Baking Powder 1/2 cup hot water
2 rounded teaspoons instant coffee
granules or powder 1/2 teaspoon vanilla
1 1/2 cups chopped pecan nuts 1/2 teaspoon Baking Powder
Pinch of salt
Method
Beat egg whites with 1/2 teaspoon baking powder. Sieve dry ingredients except nuts and coffee.
Mix all wet ingredients with egg yolks dissolving coffee in hot water first. Add dry ingredients plus
nuts to wet ingredients and beat well. Fold in egg whites. Bake in two layer tins at 180°C for + - 30
minutes.
Sandwich together and top with coffee butter icing and decorate with pecan nut halves.
YUM YUM CAKE
Cake Base:
Ingredients
55 g Brown Sugar 85 g Margarine
170 g Self Raising Flour 1 teaspoon vanilla essence
2 Egg yolks
Method
Cream margarine and sugar. Add beaten egg yolks and flour. Add vanilla and mix together by hand
to form a stiff paste. Place in greased swiss roll tin and flatten. Topping:
2 Egg whites 28 g chopped nuts
28 g chopped glace cherries 110 g Castor sugar
Method
Beat egg whites until stiff, gradually fold in sugar, then nuts and cherries. Spread
evenly over base and bake at 175°C for 20-30 minutes.
GRANNIE'S OVERNIGHT CAKE
Ingredients
450 g Flour 450 g Fruit (no currants) dates best
225 g Sugar 2 tablespoon Bicarbonate of Soda
110 g Margarine or butter Spice and salt
2 cups milk
Method
Mix all dry ingredients and rub in the butter. Then add fruit and mix with milk to a nice consistency.
Put into a loaf tin and leave overnight. Next day bake in a slow oven for approximately one to one
and half hours. This cake keeps well injected with brandy and wrapped in tin foil.
LIGHT FRUIT CAKE
Ingredients
225 g Self Raising Flour 55 g Chopped cherries (optional)
1/4 teaspoon salt 28 g peel
55 g chopped nuts 110 g Margarine or butter
1 tablespoon mixed spice 7 tablespoons milk
1 Egg 1 tablespoon marmalade
110 g sugar 110 g mixed fruit
Method
Sift flour, salt and spice. Work in the margarine. Stir in sugar, fruit, nuts, cherries, peel
and marmalade. Add egg mixed with milk and mix to soft dropping consistency. Put in
greased loaf tin.
Bake at 190°C for 1 hour and 20 minutes.
RICH CHERRY CAKE
Ingredients
225 g Flour 1/2 teaspoon Baking Powder
170 g Sugar 170 g Margarine
1/4 teaspoon Salt 85 g Glace cherries
2 Eggs Vanilla essence
Milk to mix
Method
Sieve flour, salt and baking powder and add cherries cut into quarters. Cream together sugar and
margarine, beat in eggs one at a time and add vanilla, then add dry ingredients and mix alternately
with a little milk. Put into prepared tin and bake at 165°C for approximately 1 hour. For a change
you can leave out the cherries and add grated lemon rind. This mixture is easily doubled and used
as a type of Madeira Cake.
ORANGE CAKE
Ingredients
2 cups Cake Flour 1 1/2 cup sugar
1/2 cup oil 1/2 cup orange juice
1/2 cup water 3 level teaspoons Baking Powder
1/2 teaspoon Salt 3 Eggs separated
Method
Beat egg yolks, oil, water, orange juice, orange rind and sugar. Beat egg whites well. To oil mixture
add sifted dry ingredients. Beat well. Fold in beaten egg whites. Bake in round tin for 1 1/2 hours at
190°C. In two layer tins bake for 30-40 minutes at 175°C Better not iced.
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PECAN NUT COOKIES
Ingredients
225 g Pecan Nuts slightly broken 4 tablespoons Castor Sugar
110g Butter 2 cups Cake Flour
2 teaspoons water 1 teaspoon vanilla
Method
Cream butter and sugar. Mix in flour and nuts. Add water and vanilla. Roll into small balls and place
on baking tray. Press with a fork. Bake at 180°C for about 15 minutes. When cold drench with icing
sugar. Delicious!
NUTTY FLAPJACKS
Ingredients
110 g margarine 1 tablespoon Syrup
110 g Sugar 55 g Oats
55 g Self Raising Flour 85 g Crushed cornflakes
Method
Melt margarine arid syrup. Do not overheat. Mix in a bowl: Sugar, oats, flour and cornflakes. Pour
margarine mixture onto dry ingredients and mix thoroughly. Place in well greased Swiss roll tin and
bake in moderately hot oven for 15-20 minutes till firm. Cut into fingers whilst still hot, leave to cool
in tin.
QUICK CHOCOLATE BROWNIES
Ingredients
3 cups sugar 100 g chopped pecan nuts
2 1/4 cup Flour 300 g soft Margarine
9 tablespoons cocoa 1 tablespoon vanilla
6 eggs lightly beaten
Method
Mix together sugar and sifted flour and cocoa. Add eggs. (Mix by hand otherwise the entire kitchen
gets a fine coating of flour!) Add margarine and pecans. Mix thoroughly. Pour into large well greased
pan. Bake about 30 minutes at 180°C.
SHORT BREAD
Ingredients
225 g Butter 85 g Cornflour
85 g Castor Sugar 225 g Butter
(Double the quantities to fill a Swiss Roll tin.)
Method
Melt butter and then add mixed dry ingredients with wooden spoon. Flatten in tin with hand. Prick
with fork. Bake 1 hour 120°C. Cut while hot. Leave in pan after sprinkling with castor sugar. (Do not
sprinkle with sugar for competition baking.)
ROCK CAKES
Ingredients
110 g Butter 225 g Flour
1 teaspoon Baking Powder 110 g Sugar
1 cup mixed fruit Grated rind of lemon
1 egg About 1/2 —2/3 cup milk
Pinch of salt.
Method
Rub butter into flour and add sugar and baking powder. Then grated rind and fruit. Beat egg and milk
and add. Drop mixture in greased patty tins. Bake at 180°C for 15 minutes.
COCONUT CREAM CAKES
Ingredients
110 g Butter 2 Eggs
85 g Self Raising Flour Pinch of Salt
1 tablespoon milk 55 g Coconut
Method
Cream butter, add sugar and beat. Add beaten eggs gradually. Beat until light and fluffy, fold in flour
already sifted with salt. Add coconut and milk. Divide mixture into patty tins or paper cases and
bake in fairly hot oven for 15 minutes.
CRUNCHY CHOCOLATE BISCUITS This page sponsored by
Ingredients Bush Boake Allen Zimbabwe (Pvt) Ltd
440 g Margarine 200 g Oats The Hallmark of Quality in Flavours
240 g Sugar 200 g Coconut
400 g Flour 5 ml Baking Powder
Method
Cream magarine and sugar. Add remaining ingredients. Roll into balls. Bake at 180°C
for 15 minutes. Spread with icing while still warm.
74 75
FRUIT SQUARES
Ingredients
250 g Sugar 2 Eggs
280 g Self Raising Flour 4 Ripe bananas — cut thinly
250 g Dates — finely chopped 14 ml Butter — melted
Method
Beat margarine and sugar well, add eggs and beat well. Mix in flour. Put half mixture in pan 34 cm x
24 cm and level. Arrange banana slices evenly on top then sprinkle on the dates. Put the rest of the
batter on top. Bake at 180°C for 30-35 minutes or until golden brown. Remove from oven and brush
with 15 ml melted butter while still hot. Mix sugar and cinnamon and sprinkle over. Cool completely
and then cut into squares — 45. This recipe can be doubled and kept in the freezer. It is delicious
eaten with whipped cream.
ROMANY CREAMS
Method
Beat together 225 g margarine and 1 cup sugar
sift in 2 cups of Flour, 1 teaspoon Baking Powder and mix.
Add 1 1/2 cups coconut and then add 2 large tablespoon cocoa dissolved in 1/2 cup hot water.
Put small blobs on a greased baking tray and press down with fork. Bake at 180°C for 15 minutes.
When cold stick in pairs with filling
Filling: Blend together 2 tablespoon cocoa with 2 tablespoon hot milk. Add 1 tablespoon margarine
and cream all together. While hot gradually add 1 cup icing sugar and 1/2 teaspoon vanilla essence.
SAVOURY SNACKS
Ingredients
80 g Vegetable fat 100 g Grated cheese
2 rounded teaspoons vegetable extract dissolved in 6 teaspoons hot water
170 g Flour pepper
Pinch Salt
Method
Rub fat into flour and add cheese and seasoning. Sprinkle vegetable extract on dry ingredients and
work in with fingers. Shape into small balls and bake on greased tray at 180°C for about 20
minutes.
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PASTRY WITH SOUR CREAM
Ingredients
2 cups Cake Flour 85 g margarine
1 cup sour cream 1 teaspoon Salt
Method
Add margarine to flour and salt until fine breadcrumbs. Add cream and mix in lightly. Put small
amount of flour in plastic bag and shake then put in pastry and leave in 'fridge for half an hour or
until needed. Roll out on a floured board and fold into three. Roll again and use as required. Makes
nice jam tarts.
ALMOND TART
Ingredients
1 1/2 cup Flour 1 teaspoon Baking Powder
2 Dessertspoons castor sugar 1 Egg yolk
85 g Butter Pinch Salt
4 tablespoon cold water
Method
Sift flour and baking powder. Add castor sugar and a pinch of salt. Rub in the butter until mixture
resembles fine breadcrumbs. Mix the yolk of the egg with cold water and add. Mix until ingredients
are combined. Roll out thinly and line a greased pie dish or flan dish.
Filling:
110 g butter 110 g Castor Sugar
2 Eggs 1 teaspoon Almond Essence
110 g coconut
Method
Cream together butter and sugar. Add eggs and beat well. Add almond essence and the coconut.
Place filling in the shell. Make lattice work with the left over pastry. Bake 2530 minutes at 175°C.
While still hot, pour over water icing, decorate with cherries and nuts. Freezes well.
CHEESE SCONES
Ingredients
1 cup Flour 1 cup grated cheese
2 teaspoon Baking powder 1 1/2 tablespoon butter
1/2 teaspoon Salt 114 cup milk
1 egg
Method
Rub butter into flour. Add dry ingredients, and finally egg and milk. Bake in a hot oven
until golden brown. This recipe can be doubled successfully.
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PLAIN SCONES
Ingredients
225 g Flour 4 teaspoons Baking Powder
Pinch Salt Milk to mix
28 g Sugar 55 g Butter or margarine
Method
Sieve flour, salt and baking powder. Rub in butter, add sugar.
Mix to a soft dough with the milk. Pat out and cut into shape.
Place on greased tray and brush with egg. Place near top of oven, 245°C for approximately 10
minutes.
ONE EGG MERINGUES
Ingredients
1 Egg White 225 g Castor Sugar
2 teaspoons Baking Powder 2 tablespoons Boiling water
2 teaspoons Vinegar
Method
Place egg white, sugar, boiling water and vinegar in bowl and beat until stiff (about 3 minutes). Fold
in the 2 rounded teaspoons baking powder. Drop teaspoonsfuls of mixture onto lightly oiled baking
tray. Cook at 130°C for half an hour, switch off oven and leave until cold. Colouring or vanilla
essence can be added before baking powder.
PEANUT BISCUITS
Ingredients
110 g Margarine or butter 1 cup sunsweet sugar
Vanilla 1 Egg — beaten
1 1/2 cups Flour 2 large tablespoons Peanut butter
1,2 teaspoon Bicarbonate of Soda
Method
Cream margarine and sugar. Add well beaten egg and peanut butter. Add sifted flour and
Bicarbonate and lastly vanilla. Roll into small ball and flatten with fork. Bake 10 to 15 minutes at
175°C.
OAT BISCUITS
Ingredients
110 g Oat 110 g margarine
110 g Flour 110 g Sugar
1 teaspoon Baking Powder 1/2 teaspoon Bicarbonate of Soda
1 tablespoon boiling water 2 teaspoons syrup
Method
Beat together margarine and sugar. Add sifted flour, oats, salt and baking powder. Mix
bicarbonate of soda with hot water and syrup. Roll into small balls and press with a fork.
Bake 10 to 15 minutes at 180°C.
MOIRA'S RUSKS
Ingredients
900 g Flour 5 teaspoons Baking Powder
225 g Butter or margarine 1/2 teaspoon Salt
1 Cup sugar 2 cups buttermilk
1 egg — beaten
Method
Rub butter into dry ingredients. Add sugar dissolved in buttermilk and the beaten egg. Knead well.
Roll into balls about the size of a golf ball and fill baking tray. Bake for 30 minutes 205°C. Remove
from oven and cool slightly. Break up and then put back in cool oven to dry. Cook until golden brown
and crunchy.
QUICK PUFF PASTRY
Ingredients
225 g Butter 3 Cups Flour
285 ml Cream
Method
Sift flour and rub in butter. Add cream. This pastry keeps in the refrigerator for a week or more and
can be used when required for tart shells, asparagus or sardine rolls etc. Very good pastry for
Christmas mince pies.
EASY MILK TART
Pastry:
Ingredients
4 heaped tablespoon Cake Flour 6 level tablespoon margarine
1 egg 1 teaspoon vanilla essence
1 teaspoon Baking Powder 1/4 teaspoon Salt
1 heaped tablespoon Caster Sugar
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Method
Cream together margarine and sugar. Add egg. Add sifted flour, baking powder and salt
and blend well. Spread mixture in a well greased pie plate. Set aside.
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Method
Mix together flour, cornflour and sugar with1/4 cup milk and egg yolks. Set aside. Bring to the boil 2
cups milk. Add to paste mixture. Return to stove until thick. Beat egg whites until stiff. Add
margarine and essences to custard mixture and stir well. Add egg whites and pour into uncooked
pastry in pie plate. Sprinkle with cinnamon and bake in preheated oven 180°C for 30 minutes.
SAVOURY CHEESE BISCUITS
Ingredients
1 large packet "cheese and onion" chips
1 1/2 cups second grade cheddar cheese — grated
55 - 110 g margarine 1 cup Flour
Pinch of the following: — Salt, mustard, pepper, paprika.
Method
Mix all ingredients together, roll into balls and press down with fork. Bake at 180°C for
20 minutes.
CHEESE STRAWS
Ingredients
56 g Flour 42 g margarine
A good pinch of mustard 42gfinelygratedcheddarorparmesancheese
Cayenne Pepper 1 little egg yolk to mix
Pinch of Salt
Method
Sift flour with the mustard, salt and pepper. Rub in margarine. Add cheese and bind with enough
egg to make a rolling consistency. Knead very thoroughly in order to be able to handle the dough. If
storing for a while before baking wrap in foil or polythene. SECRET OF SUCCESS — Do not make
dough too wet. Roll out and cut into straws and a few circles. Bake on a greased baking tray for
approximately 10 minutes at 220°C-230°C. When cooked allow to cool on baking tray then arrange
in neat pile or pull through the circles. Handle carefully. Store in an air tight container.
FRUIT CAKE
Ingredients
3 cups mixed fruit 170 g margarine
1 1/2 cups water 1 1/2 teaspoon bicarbonate of Soda
1 1/2 cups sugar
Method
Keeping the lid on the pot, boil together the above ingredients for 20 minutes. Allow to cool in the
saucepan, then add:-
3 cups Self Raising Flour, a pinch of Salt, 2 beaten eggs, mixed spice, and brandy (optional).
When well combined, place in well greased, lined tin and bake at 175°C for 1 and a quarter hours.
DOG BISCUITS
Ingredients
1 kg dog meal 450 g Wholemeal Flour
450 g Powdered milk 1 kg raw minced liver
4 Eggs 1 cup brown sugar
450 g Suet 450 g melted beef dripping
Method
Mix all ingredients well together. Press into 2 foil lined roasting pans. Bake in a slow
oven 150°C +- 30-40 minutes. Cut into squares. Dry out in oven.
LOVELY CHOCOLATE FILLING AND TOPPING FOR CHOCOLATE CAKE
Ingredients
1 packet of fresh cream Chocolate Nesquick
Method
Put cream in basin and add as much Nesquick as desired to taste. Whip up until thick then fill and
top cake. Grated chocolate or flake should be sprinkled thickly on top.
Filling:
1 heaped tablespoon cornflour 1 heaped tablespoon Cake Flour
3 level tablespoons Castor Sugar 2 1/4 cups milk
3 eggs separated 1/2 teaspoon Almond essence
1 teaspoon vanilla essence 2 level tablespoons margarine
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SPONGE CAKE
CHOCOLATE OR LEMON
Ingredients
2 Eggs 170 grin Castor sugar
1 Teaspoon vanilla essence Pinch of salt
1 1/2 Teaspoon Baking Powder 1/2 Cup water
1 cup sifted cake flour 40 grin Margarine
15 ml oil 1 tablespoon Cocoa or Maizola cornflour
Method
Prepare plastic container. (Ice-cream container 16 cm x 16 cm x 8 cm) 4 small pieces of grease-
proof paper on base and oil (use a paint brush for this)
Beat eggs and sugar. Add vanilla essence, flour, baking powder, salt and oil.
In a jug boil water, margarine (and Cocoa, if chocolate cake), on High for 2 minutes.
Mix two mixtures together. Pour into mould. Stand for 1-2 minutes. It is a very liquid mixture. Cover
with cling wrap.
Bake on Med — High (75%) for 2 minutes.
Then 31/2 minutes on 100%. Leave a little while then take cling wrap off. Tip out onto a tea towel.
It is useful to put it back into the ice-cream container for storage. Option: Lemon syrup.
300 ml Water 200 ml Sugar
Juice and rind of one lemon
This can be poured over and left to soak in or served as a pudding with syrup.
CONGRATULATIONS ON THE 70TH ANNIVERSARY — ILANDA/WOODLANDS W.I.
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30 DAYS MUFFINS (Microwave)
Ingredients
2 Eggs 300 g Brown sugar
80 ml Oil 300 g Cake Flour
2 ml salt 8 ml Bicarbonate of Soda
500 ml digestive (wheat) Bran 500 ml Milk
125 Raisins/Sultanas/Cake Mix 5 ml Vanilla essence
Method
Beat eggs and sugar well. Add oil and beat. Sift flour, salt and bicarb and add. Add remaining ingredients and mix well. Refrigerate until required in a sealed container. When required spoon about 20 ml into paper baking cups or microwave muffin tray and bake on high for 3 to 3 and half minutes. Makes about 50 muffins. Mixture will keep in fridge for 30 days. Just bake as many as you need each day.
Variations
Immediately prior to baking add a mashed banana and a little cinnamon, or leave out dried fruit and add chopped fresh or canned pie apples and a little mixed spice, or add a spoonful of marmalade instead of fruit.
