Oven temps and Cup measurements Very slow -250f or 120c Slow: 300f or 150c Moderately slow: 325-350f or 160-180c Moderate: 475-400f or 190-200c Moderately hot: 425-450f or 220-230c Hot: 475-500f or 250-260c very hot: 525-550f or 270-290c 1cup flour equals 140g or 4 1/2 oz 1 cup sugar (caster or crystal) equals 250g or 8 oz 1 cup brown sugar,firmly packed equals 185g or 6oz 1 cup sifted icing sugar equals 185g or 6oz 1 cup butter or margerine equals 250g or 8oz 1 cup honey or golden syrup equals 375g or 12oz 1 cup fresh breadcrumbs equals 60g or 2 oz 1 cup dry breadcrumbs equals 155g or 5 oz 1 cup crushed biscuit crumbs equals 125g or 4 oz
boxsters3,
Oct 7, 11:22pm
Dad's Tea Buns 60g butter
2 cups flour
2 tspns baking powder
1/2 cup sugar
1 egg
3/4 cup milk (approx 165 ml)
1 cup sultanas
Preheat oven to 220 C.
Rub butter into flour, baking powder and sugar (,or you can do this in a food processor).
Beat egg and milk together and stir into the mixture, forming a moist dough.
Add the sultanas.
Put tablespoons onto a well-greased or paper-lined tray.
Bake for 10 minutes at 220 degrees until golden brown.
Cool on a wire tray.
Before eating make a small cut in the top and pop in some butter.
boxsters3,
Oct 7, 11:29pm
GOLD SUGAR BUNS 1 breakfast cup flour; 1/4 tspn grated nutmeg; 1 heaped tspn baking powder; 1 Tablespoon sugar; 1 tspn salt; 1 rounded Tablespoon golden syrup; 2 Tablespoons milk;1 egg; 60g butter; a little more milk and sugar
Sift flour with baking powder, salt & sugar. Rub in butter, add nutmeg & golden syrup. Whisk egg, and add milk to egg.Then add to dry ingredients. Tip out onto a floured board and roll to 1/2 inch thickness. ( I'm not sureabout the thickness, recipe says 1/2 inch but I feel I probably do a bit thicker) Stamp into plain rounds. Brush with milk and dip in sugar. Place on a cold tray and drop a little more sugar on top of each bun. Bake at 400 degrees F about 8-10 minutes. Butter when cold.
konga,
Oct 8, 2:15am
Lasange recipie for a beginner I have not been able to make a good tasty - not bland - lasange, usually quite runny, would love to make a yummy one!.this learning to cook is hard work!lol
jenna68,
Oct 11, 3:04pm
Bumpin up. :o)
valentino,
Oct 14, 9:40pm
Needs to be kept going. Not at the end. Please more just simple modern everyday basic recpies. Pam has done a great job here and needs to be kept.
jenna68,
Oct 17, 12:35pm
//. //
heav3,
Oct 18, 2:48am
//. bump ././.
brianmac,
Oct 18, 2:39pm
Hey Konga, I have a great one which is extremely tasty. Shall hunt it out for you.
styxchix,
Oct 18, 3:05pm
Konga my Mum's secret to make the lasagne 'set' is to whisk an egg into the cheese sauce before pouring over the lasagne.It works a treat and makes it even more delicious!
scout_6001,
Oct 18, 3:39pm
Kiwiscraper The yeast drink you talk about, could it be Ginger Beer!My father used to make it and called it a yeast drink.
supadeal,
Oct 18, 11:34pm
This threadwas a brilliant idea Pam and its great to look through and pick up tips. Ive been busy jotting down notes and look forward to trying some of them out.
melford,
Oct 19, 1:02am
post 57 - re the Edmonds Book, I so agree with you Brianmac. I consider myself to be a good baker too (years of exoerience) and the only thing i use the Edmonds Book for is Mustard Sauce and as a guide to preserving. Their baking recipes are shocking and do not turn out a patch on what I call good baking. The loaves are doughy, the cakes are flavourless and very dry, even the photos in the book show the poor quality of the baked goods.
konga,
Oct 19, 4:40am
Yes please Brianmac - please hunt out your lasange recipie! Styxchix - thanks for the tip!
morrello1,
Oct 23, 3:32am
bumping. up we go.
babe2know,
Oct 23, 8:26pm
bumping thanks all. to good to lose
clair4,
Oct 27, 1:52pm
Just read through this thread and I hope it keeps going.Lots of tips and excellent recipes.
cam651,
Oct 27, 7:39pm
I love the Edmonds cookbook. I find the recipes in there turn out really well.The afghans are great as are the cupcakes.The dumplings for stews are lovely and light.The carrot cake is gorgeous.Hehehe I guess we all just find things that work better for us in different places.
brianmac,
Oct 29, 2:33pm
Bumping for the mint sauce recipe at #21
morrello1,
Oct 31, 2:54am
bumpity. bumping.
snapit,
Oct 31, 3:35pm
oh. nearly lost
collrob,
Nov 4, 6:59pm
Kiwiscraper Yeast drink Yes we also had these when we were kids, presuming it is of course the same. Ours were made with yeast and sugar, put in the airing cupboard for the night -in the morning it was frothy and fizzy. Yum.
valentino,
Nov 9, 12:22am
Bumping. Getting too far down the order of things.
valentino,
Nov 9, 7:20pm
Bumping for Pumkin lovers. Cheers.
sonshine,
Nov 13, 8:28pm
bumping because there are some really great recipes here. Thanks to your wonderful contributors.
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