Burnt Butter Biscuits

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Don’t be put off by the name of these biscuits, as Burnt Butter Biscuits are delicious. This is a really old recipe that I’ve been making since I was a child. The original recipe probably came out of one of Mum’s recipe books, but I have no idea which one. I copied the recipe into my own book of recipes in my best handwriting over 30 years ago.

125 grams butter
1 egg
1/2 Cup sugar
1 and a 1/4 Cups self raising flour

Put the butter into a saucepan and burn it. Set the saucepan aside and let the butter cool.

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Pour the cooled butter into a bowl and mix in the sugar, then the egg and finally the flour. Roll the biscuits into balls and press flat between your palms. Bake at 160 degrees Celsius for around 12 minutes. Cool the biscuits on the tray. Makes about 30 biscuits.

Walk to Work, Melbourne in spring

At 6.30 in the morning it is now light in Melbourne during early spring. This is the view from the Princes Bridge looking down the Yarra River. The bridge in the picture is a lock bridge, where couples lock their padlocks to the rails as a symbol of their everlasting love. (I always think forever is a really, really long time).

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Hamer Hall and the Arts Centre spire.

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Tram Bar. I often see tourists taking photos of themselves standing in front of this tram of an afternoon.

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The National Gallery of Victoria. The Fashion World of Jean Paul Gaultier advertisements have just gone up. Scary stuff.

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Sculpture outside the Victorian College of the Arts. To me this piece screams confusion. Constructed like a snowman, there is a squashed head laying on it’s side at the top and a fist in the middle section. I quite like this sculpture, but have no idea what it means. Not sure anyone else does either. Maybe it doesn’t mean anything. Maybe it doesn’t matter that I have no clue.

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Bluestone wall at Victoria Barracks.

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Lemon Garlic Chicken

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4 pieces of chicken (I used Chicken Maryland cuts, because He Who Eats All of Our Leftovers loves chicken).
2 tablespoons flour
2 teaspoons paprika
2 tablespoons butter
2 tablespoons oil

Lemon Sauce

2 teaspoons soy sauce
2 teaspoons grated lemon zest
1/3 Cup lemon juice
2 cloves crushed garlic

Toss the chicken in the flour and paprika and place down in a casserole dish.

Melt the butter, mix in the oil and pour over the chicken. Cover and bake for thirty minutes at 180 degrees Celsius.

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Turn over the chicken pieces. Combine the lemon sauce ingredients and spoon over the chicken, then bake for another thirty minutes.

Mechanica, Flukes Hot Rod Club Ballarat Victoria

He Who Eats All of Our Leftovers and I found ourselves in Ballarat on Father’s Day. The Flukes Hot Rod Club had a Show and Shine at the Exhibition Buildings that same day, Mechanica. Was it a coincidence that we went to Ballarat that day? I don’t think so…

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Sherbet

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My niece, S, was doing science experiments on an app on her school ipad. I watched her for a few minutes before deciding we could do an exciting experiment of our own in the kitchen. So, we gathered the ingredients for sherbet and measured and tasted and mixed. This recipe made enough sherbet for S to take to school with a packet of plastic spoons so all of her class mates could try some too.

S’s advice is not to taste Citric Acid on its own.

My advice is not to take a big teaspoonful of sherbet unless you enjoy foam coming out of your nose.

3 Tablespoons citric acid
1 Tablespoon bi-carb soda
10 Tablespoons icing sugar

Push all of the ingredients through a sieve and then mix really, really well.

Life Advice for My Daughter and Nieces

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Bleach and good clothes don’t mix, as discovered recently by Honey-bunny.

Chocolate Chip Biscuits

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This recipe for Chocolate Chip Biscuits contains sweetened condensed milk, so the dough tastes absolutely fantastic when raw, but the biscuits are a little bit dry when cooked.

125gm butter
1/4 Cup caster sugar
1/4 Cup sweetened condensed milk
1/2 teaspoon vanilla extract
One and a half Cups plain flour
1 teaspoon baking powder
1/2 Cup chocolate chips

Cream the butter and sugar. Beat in the vanilla extract and sweetened condensed milk. Beat in the flour and baking powder alternately with the chocolate chips.

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At this point, don’t let your favourite son in law anywhere near the electric beaters, in case he threatens to turn them on while you are scraping the dough off with a knife. (He was joking when we were making Christmas pudding, but I always think of him and make sure I have turned the power point off at the off at the wall before I put the knife into the beaters now).

Roll the dough into teaspoon sized balls and press down with a fork, before baking at 160 degrees Celsius for 12 minutes. This recipe makes about 30 biscuits.

Lemon Pie

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One of my nieces, S, has a joke about pie.

Q. What flavour is this pie?

A. Pie flavour.

This particular pie is lemon flavoured. It’s actually more of a cheesecake than a pie, but regardless of the name, it is good. Someone I work with gave me a massive bag of lemons. I’ve given some away, squeezed quite a few into my drinking water and cooked with others, and there are still lemons everywhere. Expect more lemon recipes to come…

Base

200gm plain sweet biscuits (like always, I used Arnott’s Marie biscuits).
150gm melted butter.

Crush the biscuits finely (crush them much more finely than I did. Mine were too chunky and didn’t bind as well as they should have).
Mix in the butter, then press the mixture into a pie dish. Refrigerate the base while you are preparing the filling.

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Filling

125gm cream cheese
395gm tin sweetened condensed milk
2 egg yolks
1/2 Cup lemon juice
2 Tablespoons finely grated lemon rind

Beat the cream cheese until creamy, then beat in the sweetened condensed milk, then the egg yolks, lemon juice and rind. Pour the mixture into the base then bake at 150 degrees Celsius for 20 minutes.

Serve cold.

Marshmallow Cones

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Back when the dinosaurs walked the earth, all of the districts for our school had a Mother’s Club, where once a month the mothers from that area would meet at someone’s house to discuss school news and fund raising events for the school. The biggest fundraising event of the year was the School Bazaar. The Bazaar was held in the school hall, and all of the Mother’s Clubs had a stall, where they would sell home made baked goods, home made confectionery, home grown plants, home made clothes and home made toys. There was always a raffle for the most beautiful patchwork quilts, which sadly, I never won. I usually came home from the Bazaar with nothing to show for my money except memories of the toffees I had bought and already eaten.

The Mother’s Club’s meetings always finished with supper. When Mother’s Club was at our house, all of the dining table chairs used to be moved into the lounge room so there was enough seats for everyone. Mum used to make gorgeous suppers, with slices and cakes and on one very special occasion, chocolate dipped strawberries, none of which we were allowed to eat. This seemed very hard.

I still love homemade anything. Home made marshmallow is particularly good. This is a very sticky recipe (I was licking marshmallow off the beaters, the bowl and the bench after trying to wrestle it into the cones). I have also made Marshmallow Sandwiches which are much more civilised – use a slice tray and line it with with wafers, but for visual appeal, you can’t go past a Marshmallow Cone. Mum used to make these for the Mother’s Club stall at the Bazaar.

1 Cup sugar
1 Cup water
1 Tablespoon gelatine
1 teaspoon vanilla extract
2 teaspoons lemon juice
12 flat bottomed ice cream cones
Sprinkles or 100s and 1000s (I like Sprinkles better, the feel of 100s and 1000s crunching in my teeth makes my hair stand up on end),

Place the sugar, water and gelatine in a saucepan and stir until the sugar dissolves. Brush the sides down with a wet pastry brush if necessary. Once dissolved boil the mixture for ten minutes without stirring. Take off the heat and allow to cool.

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Once cool, add the vanilla and lemon juice and beat until thick. With the electric beaters this takes about five minutes. Take another ten minutes to lick the beaters.

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Now for the dangerous part. Use a teaspoon to get the marshmallow into the ice cream cones. Once full, swirl the top a bit to make them look good, then sprinkle the sprinkles on top. Refrigerate until ready to eat. Don’t leave them too long or the ice cream cones go soft.