Pineapple Fridgecake

This is a very light and fluffy fridgecake. As most of the recipes I have placed so far, it is very easy to make.

Ingredients

1 packet Tennis Biscuits
1 tin Ideal Milk (chilled)
2 packets lemon jelly
2 c boiling water
1 tin crushed pineapple

Method

Mix the jelly with the water. Leave to cool to the point of setting.
Whisk the ideal milk until stiff. Add jelly and crushed pineapple.
Line a square pie dish with a layer of Tennis Biscuits.
Pour 1/3 of the jelly mixture on top of the biscuits.
Layer biscuits and jelly mixture and end with jelly mixture.
Crumble a few biscuits over the top and refrigerate.
It is best eaten the next day.

Naomi

Apple Cake

This is basically an apple pie, but it is very,very good. I can have this for breakfast, lunch and supper.

Ingredients

3 T butter
1 c sugar
3 eggs
1/4 c milk
1 c cakeflour
1 t baking powder
salt
1 tin pie apples

Method

Beat butter and sugar together until light and fluffy.
Add eggs and milk and beat well.
Sift dry ingredients together and add to egg mixture and mix well.
Pour mixture into an ovenproof dish.
Place apples on top of the batter. And push down lightly.
Bake 30 - 40 minutes @ 180 degrees.

Sauce

1 c sugar
1 t vanilla
1 c cream ( I sometimes replace the cream with Ideal Milk)

Boil together for 10 minutes and pour boiling hot sauce over the hot cake.

Serve hot or cold with cream or ice cream.

Naomi

Three Bean Salad

This recipe comes form a booklet I bought many years ago. It is quick to make and it will keep in the fridge for at least two weeks. It is good with cold meats and with pies.

Ingedients

1 tin green beans
1 tin baked beans
1 tin butter beans
1/2 c vinegar
1/2 c sunflower oil
1/2 c brown sugar
1 green pepper chopped
1 medium onion chopped
1 T chopped parsley
1 T chopped sweet basil
1 t mustard powder

Method

Drain the beans. Mix with green pepper and onion.
Mix the rest of the ingredients and pour over beans. Mix well.
Place in a container and seal. Keep in the fridge for at least 8 hours for the flavour to develop.

Naomi

Pumpkin Pie

This recipe comes from a friend that I worked with for many years and in the years we worked together we swapped recipes by the dozens. This is so easy to make. I just adjusted the temperature and baking time, as I found that baking it at the given temperature and time it tends to burn on top and it is still raw inside.

Ingredients

Cooked butternut chunks
1 c selfraising flour
1 c sugar
1 t baking powder
1 c cream

Method

Mix the flour, sugar, baking powder and cream together until it is a stiff dough.
Place the butternut chunks in an ovenproof dish.
Spread the batter evenly over the butternut.
Bake at 160 degrees C for approximately 45 minutes.
Serve as a sidedish with Sunday lunch.

Naomi