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    Gwenda’S Home Baking: Country Style: Aussie Baking at Its Best
    Gwenda’S Home Baking: Country Style: Aussie Baking at Its Best
    Gwenda’S Home Baking: Country Style: Aussie Baking at Its Best
    Ebook210 pages1 hour

    Gwenda’S Home Baking: Country Style: Aussie Baking at Its Best

    By Gwenda Davis and Wilma Martin

    ()

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    About this ebook

    About ten years ago, Mum gave me two of her old exercise books, which contained a lot of handwritten recipes she had collected since 1953. I transcribed these, to preserve them for posterity, as the ink was fading and was diffi cult to read. I remember using these books as a teenager on the farm, baking on weekends to fill the cookie jar and make some cakes for the farm hands. As a lover of good home baking, Mums recipes have always been there to produce some of those nostalgic smells of freshly baked cakes and biscuits. I loved baking for my kids when they were growing up, and they always preferred Mums baked cakes and biscuits over anything bought from the supermarkets.



    Mum has seen it all whilst on the farm. Shes been through droughts and fl oods, good and bad times, and has had her share of adversities. She is a survivor of breast cancer and is currently cancer-free. She has been an inspiration to all of us growing up, and this is one way of giving a little of that back. I have three sisters, and we all cannot stress enough to all women to keep vigilant with self examination and mammograms, as early detection will equal early intervention and good outcomes. I use a lot of these recipes for fundraisers.

    LanguageEnglish
    PublisherBalboa Press
    Release dateFeb 3, 2014
    ISBN9781452588308
    Gwenda’S Home Baking: Country Style: Aussie Baking at Its Best
    Author

    Gwenda Davis

    I am a midwife at a rural hospital in North Queensland and love baking. I have won at least ten awards at our local show for my baking prowess (ten years in a row) and would love to share some of those recipes.

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      Book preview

      Gwenda’S Home Baking - Gwenda Davis

      Copyright © 2014 Wilma Martin and Gwenda Davis.

      Edited by Wilma Martin

      Photos by Wilma Martin

      Transcription completed May 2008.

      All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.

      Balboa Press books may be ordered through booksellers or by contacting:

      Balboa Press

      A Division of Hay House

      1663 Liberty Drive

      Bloomington, IN 47403

      www.balboapress.com

      1 (877) 407-4847

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      ISBN: 978-1-4525-8831-5 (sc)

      ISBN: 978-1-4525-8830-8 (e)

      Library of Congress Control Number: 2013922956

      Balboa Press rev. date: 01/29/2014

      9624.png

      Contents

      Beverages

      Biscuits and Slices

      Cakes

      Confectionary and sweets

      Chutneys, relishes and pickles

      Desserts

      Frostings and Icings

      Jams

      Miscellaneous

      Scones and Loaves

      Sauces

      Recipes from the early 1950s hand written by my mother, Gwenda Davis, and transcribed by Wilma Martin (nee Davis), so as not to lose any of these old tried and true recipes from mums friends and relatives. These old recipes were found in two old exercise books, obviously well used.

      Foreword

      Most households have at least one favourite recipe book that is used constantly because of those tried and true recipes that ‘never fail’. My mother had such books. They were hand written back in the 1950s when she was newly married and living on a farm in South Eastern Queensland on the Darling Downs. She lived there until 1975 when we moved to Bribie Island and where mum still used these cook books. These books were handed to me some ten years ago, and it has only been recently that I have been able to transcribe them and have them published. Mum has lived through many adversities on the farm, through droughts and floods, and more recently, surviving breast cancer. She was clear of this cancer for nearly ten years, but unfortunately, in 2010, it was necessary to have further breast surgery. She is now clear of any breast cancer. I hope the readers and users of this cook book will take pleasure in these tried and true recipes passed down through time from my mother to me and now onto you.

      Metric Conversion Table:

      Oven Temperatures:

      Abbreviations: Tsp – tablespoon;

      tsp - teaspoon;

      dsp - dessertspoon

      Beverages.

      Ginger Beer #1

      Ginger Beer Plant:

      1 cup sugar

      1 Tsp ground ginger

      Juice of 2 lemons

      1 quart water

      Mix together and keep covered and stand 3 days. Pour off nearly all liquid and feed plant daily for 7 days with 1 tsp sugar and 1 tsp ground ginger.

      To make ginger beer:

      5 cups sugar

      5 cups boiling water

      1 cup strained lemon juice

      1 scant pint of ginger beer plant

      1 dsp ginger

      10 quarts cold water

      Put sugar and water into china or earthen ware basin, stir with wooden spoon, until all sugar is dissolved. Add lemon juice and ginger beer plant. After thoroughly stirring add ginger and cold water, stir well and cover. Stir well again in 2 hours; cover and stand 24hours without moving. Strain all clear liquid and bottle and cork. Use in 3 days. Put sediment back into jug or 2lb honey jar, feed daily with 1tsp ground ginger and 1 tsp sugar.

      Ginger Beer #2 (Olwyn Smith)

      1 tsp Tandaco dried yeast

      ½ cup lukewarm water

      3 cups sugar

      1 gallon water

      2 tsp ground ginger

      1 tsp cream of tartar (level)

      ½ tsp tartaric acid

      Squeeze of lemon

      Yeast mixture

      Soak Tandaco dried yeast in lukewarm water and stand for 1 hour. Use plastic bucket and wooden spoon. Stir until sugar etc is dissolved. Bottle (5 bottles). Stand for one day.

      Ginger Beer #3

      Plant:

      1 tsp ginger

      2 tsp sugar

      1½ cups water

      Sultanas

      Ginger beer:

      3 cups sugar

      1½ cups boiling water

      ½ cup lemon juice

      24 cups cold water

      Using a clean plastic container, place the first three ingredients in, stir. Set this aside, covered. Add these each day for five days, making a total of 7½ cups water, 10 tsp sugar and 5 tsp ginger. This is the plant. On the sixth day do nothing. On the seventh day strain the plant and add the 3 cups sugar and boiling water to dissolve the sugar. Add the lemon juice. Then add the large quantity of water. Bottle and put a sultana in each bottle. When the sultana rises to the top, the ginger beer is ready to drink.

      Ginger Beer #4

      Plant:

      1 cup sugar

      1 Tsp ground ginger

      2 lemons, juiced

      1 quart water

      Mix together and keep covered and stand for three days. Then pour off nearly all liquid and feed plant daily for 7 days with 1 tsp sugar and 1 tsp ground ginger. It may be used in four days.

      To make ginger beer:

      5 cups sugar

      5 cups boiling water

      1 cup strained lemon juice

      Scant pint of beer plant

      1 dsp ginger

      10 quarts cold water

      Put sugar and boiling water into a china vessel and stir with a wooden spoon until sugar dissolved. Add lemon juice and beer plant, thoroughly stirring, add ginger and cold water. Stir well and cover. Stir well again in 2 hours, cover and stand for 24 hours undisturbed. Strain all clear liquid, bottle and cork. Use in 3 days. Put sediment back into jug or put into honey bottle and feed daily with 1 tsp ginger and 1 tsp sugar.

      Biscuits and Slices.

      Fudge Biscuits

      4oz butter or dripping

      ½ cup sugar

      1 cup SR flour

      3 dessertspoons cocoa

      1 egg

      Cream butter and sugar, then add egg, and dry ingredients. Place mixture in an 8" scone tray and bake in a slow oven and ice while hot, and cut into fingers while hot.

      Icing: Put into a basin ¾ cup icing sugar and 1 tsp butter, and 1 dessertspoon cocoa, and mix with hot milk.

      Orange Crunch Cookies

      4oz soft butter or margarine

      4 oz (2/3 cup) tightly packed brown sugar

      ½ tsp vanilla

      Grated rind of 1 orange

      1 egg yolk (or 1 small egg)

      6oz (1½ cup) SR flour

      1 level cup coconut

      Combine the ingredients in a bowl and beat till thoroughly blended. Form into 2 long rolls, wrap in wax paper and chill for 1 hour (well-wrapped dough will keep for a fortnight in fridge). Cut into ¼" slices and place on ungreased trays. Flatten lightly with a fork dipped in flour and bake in a moderate oven.

      Meringues

      2 egg whites

      4 Tsp sugar

      ½ tsp vanilla

      Good pinch salt

      ½ tsp cream of tartar

      Cream for filling and sugar for sprinkling.

      Place egg whites in a clean dry basin. Add a pinch of salt and beat until the mixture will stand in peaks. Gradually add the sugar, beating well between each addition and continuing beating until the mixture is thick and glossy. Flavour with vanilla and add the cream of tartar. Pile or pipe onto a shallow tray. Sprinkle the tops with sugar and bake in a slow oven for 1 hour. Cool and join meringues with whipped cream and sweetened cream.

      Coconut Slices

      1½ oz butter

      1 ½ oz sugar

      4 oz plain flour

      1 level tsp baking powder

      Pinch salt

      2 Tsp jam

      1 egg

      Topping: 1 oz butter

      1½ oz sugar

      1 dsp SR flour

      ½ tsp vanilla

      1 egg

      1 cup coconut

      Cream butter and sugar and add well beaten egg. Stir in sifted flour, baking powder and salt. Turn onto a lightly floured board and knead only until smooth. Roll to ¼" thickness and line a Swiss Roll tin. Spread with jam.

      Topping: Cream together the butter and sugar, add the beaten egg, vanilla coconut and flour. Blend well and spread over the jam and pastry. Bake in a moderate oven for 15-20 mins. When ½ cold, cut into fingers.

      Biscuits with Jam

      6 oz plain flour

      1 level tsp baking powder

      2 round Tsp sugar

      Vanilla

      4 oz shortening

      1 egg yolk

      Sift together the flour and baking powder. Cream together the shortening and sugar, add egg yolk. Lightly stir in the sifted flour. Shape into small balls, roll in chopped nuts or coconut. Place on greased tray press a hole in the center of each. Bake in a moderate oven 20 min or until delicate brown.

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