Jam Roll

Source & History

Rhoda makes her jam roll using her sponge cake recipe. the only difference is that she makes it in a sponge roll tin which is 30 x 24cm. The mixture that made 2 layers of sponge cake makes one sponge roll. Bake in the same way as the sponge cake. Instructions below explain how to roll the jam roll.

Rolling the Jam Roll

This needs to be done as quickly as  possible while the sponge is still hot (unless you are filling the sponge with cream – then it needs to cool, wrapped in the ta towel, after the first roll.

  1. Have your jam ready to be spread.
  2. Take the finished roll out of the oven
  3. Turn out onto a clean, thin tea towel. Roll from the shorter side – IMMEDIATELY, while the roll is still hot. The tea towel will be rolled inside the roll.
  4. Immediately, un-roll the sponge, remove the tea towel and quickly spread on the jam. Roll up the sponge again as quickly as you can.
  5. Let it cool and slice to serve.

jam roll

 

 

Buttermilk Scones

Source & History

This is here mainly because it was Great-Grandmother Honeywell’s recipe. Try it and see what you think.

 

Notes

  • Grandma says that if she made this today she would add 1 tsp. baking powder for ‘extra rising’.
  • there seems to be some question about the thickness the dough should be – all Rhoda’s books say 2cm. My recipe says 2.5 cm & Pam’s says 2.5-3.5cm. Make your own decision.
  • scones are cooked when the scones in the middle of the tray are tapped on the top and sound hollow.

 

Chinese Chews

Source & History

According to the recipe book, this is a recipe that Rhoda got from Barbara Condie. Barbara had a daughter at the same special school as Amy in Mackay and we knew her from there.

 

Passionfruit Custard Spread

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  • This passion fruit filling together with plain lemon spread or curd are regularly used as a filling for tartlets or as a layer of in between filling under a meringue

Queen Cakes

Source & History

This is the recipe for cupcakes that Rhoda uses. It was her mother’s (Great-Grandma Honeywell) and came from the Australian Home Journal of December 1920 (although we don’t know whether she ever made them). It was one of the recipes in an article called Christmas Cooking. You can see the recipe below (my files are too big – must get Andrew to fix):

Here’s Rhoda’s hand-written version of the same thing (my files are too big – must get Andrew to fix):

 

 

PS

Rhoda took these to bowls the other day and one of the ladies asked her for the recipe!

 Notes:

  • The original recipe doesn’t call for icing – just decoration with glace cherries or sultanas. 
  • Rhoda always uses both cherries & sultanas in the recipe (1/4 cup of each)
  • Rhoda ices these with a butter icing with a bit of lemon juice.

 

 

The Source of the Knowledge

Here it is:

THE Recipe Book

No, it isn’t a photo of Rhoda – she wouldn’t let me. It’s her recipe book.

This the treasury of knowledge – Rhoda’s recipe book. Some of the recipes are handwritten on the pages, others are cut from magazines and newspapers and the rest handwritten are on various odd bits of paper.

Un-named Fruitcake

 Coffee & Chocolate Fruitcake_NEW

Source & History

We found this when we were going through Rhoda’s treasury of recipes – as you can see, the recipe doesn’t have a name. I said the recipe looked interesting so Rhoda made it for us to taste. The recipe has no eggs and no butter so according to the boss, we can call this a healthy fruitcake (no eggs, no butter & no sugar). Of course it does have the fat & sugar from the chocolate.

Mum’s Best Ever Egg Nog (Pam’s)

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Source & History

Shannon says that this is the best ever egg nog and had to be my first entry. She uses it for a celebratory drink for any occasion she can find an excuse for. I sometimes make up a batch of the base for a treat when I am going to visit her.

Notes:

  • You can add more brandy if you want but as it doesn’t taste alcoholic you can get very tipsy very easily.
  • You usually use a punch bowl but you can easily use a jug or other large type of bowl.

Grandma Rhoda’s Shepherd’s Pie

Source & History

This is the recipe that Grandma told me in her kitchen late one night. It’s the one she made up herself and it’s never been written down before.

Rissoles

Source & History

My mother used to call something that she made that was similar to this hamburgers & gravy, but when I came to Australia I discovered that hamburgers cooked in gravy were called Rissoles.

Again, there isn’t a recipe as such, just some instructions and links to the recipes that come together to make this.

First use the Hamburger recipe to make the mince mixture. Feel free to add some chutney or grated carrot or whatever else strikes your fancy. Shape the mixture into small patties. Heat some oil in a large pan and brown both sides of the rissoles. Remove from the pan. Make the gravy. When the gravy has thickened, return the rissoles to the pan. Simmer for 30 minutes to an hour either on the stove-top or, if you’ve used a pan that can go into the over, finish cooking in the oven. Serve with mashed potatoes & vegetables or salad.

rissoles

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