Week 4, the next recipe installment of trying to make and photograph a recipe from my 1971 Edmonds cookbook. I am finding it a struggle to keep up with the challenge of doing one every week. But when I do it is worth the wait. Apple Shortcake is an old favorite. When I was a kid, we always used home grown apples. I used apples from my tree for this blog. I found the pastry a little hard to roll
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Current Biscuits This recipe is from the New Zealand Edmonds cookbook. An old favorite in our place. These are a nice easy biscuit, they improve with keeping and freeze well. I like to grind my cinnamon fresh, but you can use powdered. See full recipe (and save and print it ) here See full recipe (and save and print it ) here
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Peanut Butter and Banana Muffins Muffins are a wonderfully easy thing to make when you are in a hurry and you need to have something quick and fast on the table. They are also a good way of sneaking in fruit and vegetables. For me, there is something about peeling off a paper case, it is kinda like un warping a present and wondering what is in there. Or that roses chocolate, waiting for that sweet something. Lining the pans
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Melting moments, a soft rich buttery shortbread filled with jam or a butter cream, just melts on your tongue. An Edmonds cookbook recipe
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Macadamia Lemon shortbread 250 gram butter 1 cup icing sugar (Powdered sugar) 1 cup cornflour 2 cups of plain baking flour 1 small cup of chopped Macadamia nuts The rind of 1 whole lemon, finely milled 1 tablespoon lemon juice. Preheat oven to 150 degree celsius. Cream butter and icing sugar until light and fluffy. Mix in lemon rind and juice. Sift cornflour and flour together. Mix into creamed mixture. Knead, then mix in the nuts. Roll out on a
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