Someone asked me for an old CWA recipe for little cakes called “Peaches”. Basically, small cakes made in gem irons, joined together with cream and rolled in jelly crystals. Searching my old CWA books, I found this recipe (hadn’t made it since I was married in 1962) and gave it to friend who was delighted with the results.
As I haven’t seen it on your site, was wondering if you would like the recipe for inclusion in one of your categories?
Recipe 1 (comes from the QCWA Lady Campbell Cookery Book)
Peach Blossom Cakes
1/4 lb sugar
1/4 lb plain flour
1 teaspoon cream of tartar
1 tablespoon milk
1 dessertspoon butter
1/2 teaspoon bi-carb soda
Separate whites from yolks of eggs, beat till stiff.
Add yolks and sugar, beat till thick.
Sift flour and cream of tartar and fold in gently.
Melt butter and add to milk with bi-carb soda. Add to first mixture.
Place tablespoons full in greased patty tins or cases.
Bake in moderate oven for 20 minutes.
When cold, roll in half set jelly and then in coconut.
Alternatively, they may be split and whipped cream inserted.
Recipe 2 (comes from the Country Women’s Association of Australia – put out 2 years ago, updated and reprinted with metric measurements)
1/2 cup castor sugar
1 egg, beaten
1/2 cup milk
2 cups plain flour
1 teaspoon baking powder
raspberry (or strawberry) jam
100 ml whipping cream
1 x 85g pkt jelly crystals (flavour of choice)
Preheat oven to 180C. Cream butter and sugar well and gradually add egg.
Add milk and vanilla and beat well.
Stir in sifted flour and baking powder.
Place in a well-heated gem scone iron. Bake for 10 – 15 minutes.
When cold, scoop a little out of each centre, fill with jam and a little whipped or mock cream and join together.
Dissolve a little of the jelly crystals in hot water and brush over the cakes, then roll them in dry jelly crystals.
Refrigerate for a short time. When quite cold, serve on a silver dish decorated with peach leaves.
** Cooking time may vary if using the modern light patty cake pans.
3 cups self-raising flour
1 teaspoon salt
3/4 cup milk
3/4 cup draught beer
extra plain flour
No of Servings: 3
Preheat oven to 220.c
Mix flour & salt together. Add enough of the liquids (equal of each) to form a thick, sticky dough.
Dust hands with flour & form dough into a round loaf. Dust lightly with flour then cook in oven for approx, 45 minutes or until it sounds hollow when base is tapped with knuckles.
Braised Steak and Caraway Pie
1 1/2 cups plain flour
3 oz butter
3/4 cup finely shredded processed cheese
Pinch caraway seeds
1/4 cup water
Filling – 1 16oz can braised steak and onions
1 small carrot, sliced and cooked
1/4 cup each chopped celery and diced parsnip, cooked
Sift flour and salt into basin, rub in butter and add cheese and caraway seeds. Gradually blend in water, adding more if necessary to make a firm dough. Knead lightly on floured board. Chill 30 minutes. Halve. Roll one half out and line a buttered 8 inch pie plate. Roll out remaining pastry to fit top and cut a cross in centre. Spoon filling into pastry lined plate and cover with pastry top. Crimp edge and bake in moderately hot oven 40 to 45 minutes until pastry is golden.
12 lamb chops
6 rashers bacon
1 fresh egg
12 pineapple rings
Oven dried breadcrumbs
4 oz mushrooms
1 cup canned tomato soup
1/4 cup dry white wine
1/2 cup cream
1 tablespoon butter
1/2 cup finely chopped shallots
1 chicken cube
Remove bones from chops. Trim and shape each chop into a round. Wrap 1/2 rasher bacon round each, then secure with small wooden stick. Dip each into flour, then beaten egg and breadcrumbs. Brush with oil. Place on oven tray and bake in moderate oven 15 to 20 minutes. Serve each lamb roll on a ring of pineapple and garnish with parsley. Serve with green peas, duchesse potatoes, glazed carrot straws and Sauce supreme.
Sauce supreme – Fry sliced mushrooms with crumbled chicken cube in butter about 5 minutes. Add shallots, soup and wine, season with black pepper. Simmer 20 minutes. Add cream and serve.
Thank you to the Buckley family in Melbourne Victoria Australia for the above three recipes.
Cold Caramel Crème and Rice
1 1/2 cups white rice
6 oz cream
2 tablespoons freshly squeezed lemon juice
Grated rind of 1/2 lemon
6 oz sugar
1 pint fresh milk
3 oz candied peel
Place milk and rice into a double boiler, add half the sugar and lemon rind. Cover saucepan and cook for 1 3/4 hours or until the rice is tender and creamy. Place the cream rice into a soufflé dish and the lemon juice into it, the thickened cream and the sliced candied peel. Place in the refrigerator for 1 hour to chill. After the mixture has chilled, add the rest of the sugar to the top of the cream rice and place under a very hot grill for a few minutes until the sugar has turned to toffee. Place in the refrigerator until cold.
Thank you to the Kelly family from Tasmania here in Australia....very much a favourite of theirs.
Pan Fried Whiting with Lemon Butter Sauce
4 whole small whiting, trout or silver bream, cleaned
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plain flour
1/2 cup good quality vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley
Wash the whiting and dry with paper towelling. Sprinkle them inside with rosemary and outside with salt and pepper. Place the flour on a plate or a sheet of wax paper and coat the fish with flour. Shake off any excess flour. Heat the oil in a large fry pan over moderately high heat. Carefully place the fish in the oil and cook for 5 minutes on each side, or until golden brown. To check if cooked insert a knife along the backbone at the thickest part of the fish. When the flesh separates easily from the bone, it is done. Transfer the fish to a warm plate. Discard the oil in the pan and reduce the heat to low and add the butter, lemon juice and parsley. Cook for about 30 seconds, scraping up any brown bits stuck to the pan. Pour the sauce of the fish and serve.
Thank you to Anne from from the state of Texas in the U.S.
Cottage Cheese Souffle
60g butter or margarine
1 tablespoon finely chopped onion
3 tablespoons plain flour
3/4 cup milk
1 cup creamed cottage cheese
2 whole pimientos, coarsely chopped
4 eggs, separated
1/4 teaspoon salt
Pinch black pepper
Preheat the oven to 220 C. Melt the butter in a saucepan and add the onion and cook, uncovered, for 3 minutes until a golden colour. Blend in the flour. Add the milk gradually and cook, stirring constantly, until the mixture is smooth and very thick, for about 3 minutes. Remove from the heat and add the cottage cheese, pimientos, yolks of the eggs and salt and pepper. Mix thoroughly. Beat the egg whites until soft peaks can be formed, then fold into the mixture with a rubber spatula. Pour into an unbuttered casserole dish. Bake, uncovered for 20 minutes, or until the soufflé is puffed and brown and quivers gently when the dish is moved.
Thank you to Lisa from Penrith NSW Australia
8 oz butter
4 cups flour
3 cups brown sugar
Large pinch of mixed spice
1 cup raisins
1/2 cup currants
1/2 cup sultanas
1 cup glace cherries, halved
1 cup blanched almonds, chopped
1 cup chopped mixed peel
4 fresh eggs
1 1/4 cups warm Guinness
1 teaspoon bicarbonate of soda
Line a deep 23 cm round cake tin. Set the oven to very slow, 120 degrees C. Rub the butter into the flour until it resembles breadcrumbs. Add the sugar, spice, fruits, nuts and peel and mix well. Beat the eggs with the Guinness and stir in the bicarbonate of soda. Mix this very well with the flour mixture and turn into the prepared tin. Lay a sheet of greaseproof paper over the top. Bake in the centre of the oven for 3 to 3 1/2 hours or until a skewer inserted in the centre comes out clean. Remove the paper for the last 30 minutes. Cool on a wire rack and store in an airtight tin for a week before cutting. Guinness cake may be iced or decorated.
Thank you to the Peters Family in Sydney Australia
1 medium sized onion, peeled and finely chopped
1 medium sized capsicum, cored, seeded and finely chopped
3 medium sized tomatoes, peeled and chopped, or 1 can tomatoes (425g), drained and chopped
1 whole canned chilli pepper, rinsed, seeded and chopped or 1/4 teaspoon crushed dried red pepper
1/4 cup vegetable oil
2 cloves garlic, peeled and finely chopped
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 teaspoons chilli powder
1/4 teaspoon dried oregano
4 corn tortillas
1 cup grated mild cheese
Heat half the oil in a heavy saucepan over moderate heat. Add the onion and capsicum and cook, uncovered, for 5 minutes or until the onion is soft. Raise the heat to moderately high. Add the tomatoes, chilli pepper, garlic and salt and cook, uncovered for 5 minutes or until slightly thickened. Stir in the cumin, chilli powder and oregano, and remove the sauce from the heat. While the sauce is cooking arrange the tortillas on an ungreased baking sheet. About 2 minutes before the sauce is done, heat the remaining oil in a medium size heavy frying pan over moderate heat. Break the eggs into the pan, spacing them so they do not overlap. Lower the heat slightly and cook uncovered for 1 minute or just until the whites are set. Using an egg slice, carefully remove the eggs from the pan, and place an egg on each tortilla. Pour the sauce over the eggs, sprinkle with the cheese and place under the griller for 1 minute or until the cheese begins to melt. Serve with a green salad.
Thank You to the Schafer Family from New Zealand
Rolled Oats Biscuits
2 cups rolled oats
3/4 cup self raising flour
1 teaspoon treacle
1/2 cup sugar
1/2 teaspoon bicarbonate soda
1/4 chopped walnuts, leave a few whole
Mix all the dry ingredients together then dissolve the butter with 2 tablespoons of boiling water and one teaspoon of treacle and mix all together. Place about a tablespoon of mixture in portions to fill a cool biscuit tray, with half a walnut in each centre. Bake in a hot oven, 230C, or until brown.
Thank You to Faith from Coburg
Cheese and Walnut Loaf
8 oz self-raising flour
1 teaspoon dry mustard
1 teaspoon salt
4 oz butter
4 oz grated cheddar cheese
1 oz chopped walnuts
5 oz milk
Sift flour, mustard, salt and pepper together. Rub in butter until it resembles dry breadcrumbs. Add cheese and walnuts. Mix to a soft dropping consistency with beaten eggs and milk. Place in a greased loaf tin and bake 45 to 50 minutes in a moderate oven (350F). When cold, cut into slice and butter. Serve with cheese and salad.
Thank you to the Kitching family in York U.K. From one of their old cookbooks.
Bacon and Apple Flan
1/2 oz butter
6 bacon rashers, chopped
2 large cooking apples, peeled, cored and chopped
2 cups hot white sauce
1 1/2 cups grated good cheddar cheese
Little chopped parsley
Shortcrust pastry case
Preheat the oven to 400 degrees F. Roll out the dough and use to line a 9 inch loose-bottomed flan tin or pie plate. Bake blind for 15 minutes or until golden brown. Allow to cool slightly. Melt the butter in a frying pan. Add the bacon and fry until it is golden brown and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Add apples to pan and cook for around 5 minutes or until just tender. Remove from the heat and stir in the bacon, white sauce, half of the cheese and season to taste. Stir until the cheese has melted and pour into a pastry case. Preheat the grill to a moderate temperature. Sprinkle the remaining cheese over the top of the flan and grill until the cheese is golden brown. Top with parsley and serve hot.
Thank you to Arnold from Sydney Australia. Arnold tells us this was one of his Mum's best meals many years ago.
Apple and Nut Family Cake
3 cups plain flour
6 oz butter
3/4 cup castor sugar
1 teaspoon cinnamon
1/2 pint apple puree
12 oz chopped dates and nuts (combined)
1 1/2 teaspoons bicarbonate of soda
2-3 tablespoons milk
1 tablespoon chopped dates and nuts
2 dessertspoons sugar
1 teaspoon cinnamon
Butter and line an 8 inch round cake tin. Sift flour, rub in the butter until the mixture resembles fine breadcrumbs. Add sugar, cinnamon, dates and nuts. Make a well in the centre, add the apple puree. Dissolve bicarbonate of soda in the milk and add to mixture, mixing well. Put into the tin, and sprinkle with combined topping ingredients. Bake in a moderate oven, 350 F, for approximately 1 1/2 hours until cooked.
Thank you to the Eggins family of Tamworth
4 pints tank water
2 large fresh carrots, sliced
2 large white onions, sliced
1 large turnip, sliced
1 leek, sliced
2 stalks celery, sliced
1 teaspoon salt
2 sprigs parsley
2 sprigs thyme
1 bay leaf
If vegetable stock is required white, place all ingredients in a pan and boil for 45 minutes. Strain, and use as required. Longer cooking will only give a stewed flavour to the stock. If brown vegetable stock is required, heat 3 oz butter in a pan, add vegetables and toss well till all are well browned. Strain off all the fat very carefully then add the veges to the water and cook as above.
Thank you to Mrs Bowen from South Australia. She has varied this one, originally from an old book, many times.
1 large fresh sliced cabbage
1 brown onion sliced thin
4 medium uncooked diced tomatoes
1 tablespoon salt
1/2 teaspoon black pepper
2 oz chopped pimiento
2 pints cold water
2 oz butter
2 oz plain flour
1 pint scalded milk
2 oz grated cheese
1/4 teaspoon paprika
Place sliced cabbage, onion, tomatoes, salt and pepper in a pan, add cold water, bring to boil and simmer 1/4 hour. Melt butter and stir in flour and gradually add milk and cook for 5 minutes, stirring constantly until smooth and thickened. Add to vegetable mixture. Add cheese, pimiento and paprika, stirring until cheese is melted. Serve and eat whilst hot.
Thank you to the Craig family from Tasmania for this old recipe originally from a family cookbook.
1/2 pint pure cream
1 gill milk
1 gill water
1/2 oz gelatine
3 oz grated chocolate
1 tablespoon white sugar
1/2 teaspoon vanilla essence
Line a mould with sponge fingers split in half lengthways and pressed against the sides. Dissolve gelatine in the milk. Mix the chocolate with the water and stir over heat until smooth and then leave to cool. Whip the cream and flavour with vanilla and sugar. Add gelatine and chocolate to the cream and pour very carefully into the prepared mould. Turn out when cold and set.
Thank you to the Casey family in Canada for their favourite taken from an old book years ago.
Real Rice Pudding
2 tablespoons white rice
11/2 pints fresh milk
pinch of salt
1/2 teaspoon pure vanilla
1 pint cold water
1 oz butter
3 fresh eggs
3 tablespoons sugar.
Cook rice in boiling water, with added pinch of salt, for twenty minutes til tender. Drain off well and place in a prepared oven tray or dish. Beat the eggs until well mixed, then add the sugar, milk and pure vanilla. Stir all carefully into the rice and top with butter and a sprinkling of nutmeg. Bake in a slow oven until set for around 45 minutes or when tests right.
Thank you to Lesley from Bathurst in Australia
Rich Walnut Cauliflower
1 oz butter
1/4 cup plain flour
1 1/2 cups fresh milk
3/4 cup full cream
1 lightly beaten egg
1/4 cup good cider vinegar
2 tablespoon dark brown sugar
2 tablespoon French mustard
2 cups of chopped and toasted walnuts
1 large whole cooked cauliflower kept hot.
Melt the butter in saucepan then add flour and cook, stirring for one minute. Slowly stir in the milk and cream and bring to boil, stirring slowly. Simmer until thickened then add eggs, vinegar, sugar and mustard and cook gently for around 3 minutes. Don't boil or egg will curdle. Stir in the walnuts and cook for a further 2 minutes. Place the cauliflower in a warmed serving dish and pour over the walnut sauce. Serve hot.
Thank you to Anthony in Wales (U.K), a family favourite from an old cookbook.
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