RECIPES
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"We sang the songs that carried in their melodies
all the sounds of nature -- the running waters,
the sighing of winds, and the calls of the animals.
Teach these to your children that they may come
to love nature as we love it."
Thankyou to "Platypus" Joey Scout leader , Sandy Bay
Tasmania Australia , for sharing this recipe.
Mix 2
cups of flour with a teaspoon of salt,
rub in half cup margarine or
butter until crumbly.
Stir in 1 cup warm
water until smooth.
Divide into small balls each 10cm diameter.
Place ball of dough between two small squares of greaseproof paper.
Roll flat to approximately 15cm diameter.
Peel off paper and cook in frypan. Turn when speckled.
When cooked place on a plate under a tea towel.
Corn bread can be filled with
salad or mince and grated cheese and tomato, and rolled
up.
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Peel, seed and slice pumpkin. Cover with water and simmer until tender.
Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.
Add corn to pumpkin.
Add flour, stirring constantly over low heat until mixture thickens.
Add sugar or honey to taste. Serve hot.
4 cups maple syrup , 1 cup cream ,1/4 cup butter , 1 cup chopped nuts ,1 tsp lemon extract
Starting cold, cook maple syrup, cream and butter together at a gentle boil for 9 minutes after boiling point is reached. Remove from heat, add nut meats and lemon, stir vigorously with wooden spoon for 5 minutes. Pour into buttered pans. When cool cut in squares.
small onion cut finely , freshly ground black pepper
Sift flour into mixing bowl , add corn , pepper and onion . Slowly pour milk into the dry ingredients and mix with a knife until a soft sticky dough is made . Turn this dough onto a floured board , sprinkle flour over the top and tear off small portions for individual corn cakes or place the entire dough ball onto a floured oven tray (the corn cakes look better if left unshaped ie: don't use a biscuit cutter etc.) Bake in a moderate to hot oven until golden brown and when tapped makes a hollowish sound. For the small corn cakes these can either be baked or cooked on a hot greased griddle plate . Can be eaten either hot or cold , my preference is to eat it straight after removing from the oven .
This recipe is very tasty and
almost any ingredient you have on hand can be used for flavouring ,
ie try grated cheese , onion , fresh ground black pepper and bacon
yummmy !
Parmesian cheese always adds a little something special no matter
what flavourings you use .
I have used almost every imaginable ingredient to flavour this
'gourmet damper'
The only thing I suggest you dont use is left over spaghetti
bolognaise ( not only does it look awful it doesn't taste crash hot
either!)
There is no need for precise measuring of ingredients , as long as the finished dough seems light and sticky it will taste delicious.
You can make this recipe using only self raising flour blended with milk and cream , (adding cream to the dough makes it even lighter) remember to stir the liquid into the flour with a knife , try not to handle dough too much and cook it in a hot oven , the end result will be a lovely soft inside and gorgeous crusty outside. When cooked either tear off pieces or cut slices smear with jam and add a dollop of whipped cream ~ HEAVEN !!
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