Lynda's Milk Tart

Pastry

2 cups flour
1/4 of 250g butter
2 TSP caster sugar
1 TSP cooking oil
1 egg

Bake in oven until golden brown +/- 20 minutes (prick with a fork).

Filling

1l milk bring to the boil

In a separate bowl beat together with cold milk:
1 TSP flour
1 heaped TSP mazinia
3 egg yolks
3/4 TSP caster sugar
1 tsp vanilla essence

Beat 3 egg whites together and fold into cold mixture, add cold mix into boiling milk, stir consistently until thick, pour into pie shell.

Leave to set at room temperature, sprinkle with cinnamon.

Rachel's Chocolate Brownies (very goooeey!)

110g (40z) Butter
110g (4oz) Plain Chocolate
225 g (8 oz) Caster Sugar
2 Beaten eggs
110g (4 oz) Plain Flour
1/2 teaspoon Baking Powder
a pinch of salt

Set the oven to 180C/350F
Grease a shallow oblong tin

Break the chocolate into a bowl and add the butter. Place the bowl over a saucepan of gently simmering water. When the butter and chocolate have melted, take the bowl off the heat and stir in all the other ingredients.

Spread the mixture into the tin and bake in the oven for 30 minutes.

Let the mixture cool in the tin for 10 minutes. It will sink a little in the middle. Cut the brownies into squares and cool on a wire rack.

Grandmother (Bab's) Bartrum Genoa Cake

3oz Brazil nuts
8oz sultanas
4oz glace cherries
4oz candied peel
1 lemon rind and juice
12oz flour
1 teaspoon baking powder
8oz margarine or butter
8oz caster sugar
3 eggs

Line an 8” square cake tin. Pre-heat oven to 375F. Cream the butter, add the sugar and beat again, add the eggs slowly beating thoroughly. Chop the cherries and nuts keeping a few aside to put on the top of the cake before baking. Grate the lemon rind into the flour and baking powder. Fold all the dry ingredients into the mixture with the lemon juice. Place into the tin and decorate the top. Bake for 1 ¼ to 1 ½ hrs. Test with a skewer if in doubt.
Leave to cool in the tin before turning out.

Grandma Moorhouse Apple Cake

Unsure how Grandma Moorhouse fits into the family tree, but here is her apple cake:

6oz butter
6oz flour
6oz sugar
1 tspn mixed spice
1 egg
1 cup sweet apple sauce
2oz raisins or chopped nuts
1 teaspoon bicarbonate of soda
(optional)

Cream the butter and sugar, add the egg and cream again. Put the bicarb into the apple sauce and add to the creamed mixture slowly, alternately with the flour and spice. Mix thoroughly and turn into a well greased 2lb loaf
tin. Bake in a moderately hot oven 375F for 1 1/4 to 1 1/2 hours. Allow to cool and turn out very carefully.

Oma's Unfloppable Raisin Bread

3 cups self raising flour
small 3/4 teaspoon salt
1 small cup sugar
currants or cake mix
1 egg
Optional: Nuts, cherries, marzipan

Beat together 1 egg and one and half cup warm water.
Mix together dry ingredients and bake for 1 hour at 160/180 degrees.

Lynda's Cheese Muffins

2 cups flour
2 cups grated cheese (cheddar)
4tsp baking powder
2 cups (in each cup 1 egg and fill with milk)
pinch of salt
mustard powder – optional

Preheat oven to 200C – bake for about 20 mins

Sandy's Chocolate Cake

I think the story behind this recipe is that Aunty Mim made Sandy steal it from a friends mum.

I have not made this yet, but is supposed to be the best chocolate cake.

Sift together (in smaller bowl)
2 cups self raising flour
1 1/2 cups sugar
2 teaspoons baking powder
4 tablespoons cocoa powder
Pinch salt

Separate 3 (three) eggs
Beat egg whites until stiff –set aside

Beat egg YOLKS and add (in large bowl)

1 cup oil 1 tsp vanilla ess. 1 cup boiling water

Add sifted dry ingredients to above
Lastly fold in stiff egg whites

Bake at 180 degrees c for 25 to 30 mins