Citrus
Lime Marmalade
Ingredients
4 medium sized limes
2 medium sized lemons
Sugar
Wash and dry the fruit. Cut through peel and pulp into very thin slivers;
discard seeds. Measure the fruit and juice into a large bowl. (There will be
about 2 1/2 cups.) Add 3 times the amount of water. Cover and set aside
overnight. The next day, turn the mixture into a large kettle and bring
rapidly to boiling; reduce heat and simmer about 30 minutes. Return to the
bowl, cover, and set aside overnight. The third day measure the mixture into
a preserving pan.
(There will be about 6 cups.) For each cup add the same number of cups of
sugar; mix well. Cook gently over low heat until the mixture thickens. (To
test, drop a teaspoon of marmalade onto a chilled saucer and chill quickly
in refrigerator. If it is of marmalade consistency, remove from heat.)
Ladle into hot
sterilised jars and seal
and apply a label
and jar hat.
Jackarse
Easy Fruit Cake
This recipe is from my
girlfriend "Jackarse" it is so easy as a cake or pudding thanks love.
Ingredients
1kg mixed fruit
2 cups orange juice
2 cups self rising flour (or 2 cups plain flour and 2 tsp baking powder)
Soak the fruit in the orange juice overnight. Add flour and mix in the
flour nicely. Pour into a 20cm lined tin and cook at 160ºC for 1 1/2
hours.
Steamed Lemon Honey Pudding
Lemon Honey Topping- Place in a basin 1 egg, juice and grated rind of 1
lemon 1 dessert spoon of melted butter 2 tablespoons sugar Beat all well
together
Batter - Cream together 2 tablespoons sugar ...1 large tablespoon butter add
1 beaten egg.....1 cup flour 1 teaspoon baking powder....1/2 cup milk Pour
batter over topping in
steam pudding bowl and steam 1 hour
Marmalade Steam Pudding
Ingredients
50 g butter
1/4 cup sugar
1 egg
1 cup self raising flour
grated rind 1 lemon
1/2 cup milk
6 Tbsp Marmalade
Beat the butter and sugar together, then beat in the egg and lemon rind.
Stir in the sifted self raising flour with the milk. Place 1½ tablespoons of
Marmalade in the base of 4 well-greased cups. Divide the batter among the
cups. 4. Cook in the microwave on medium power for 5 -7 minutes or until
steamed puddings are cooked. Alternatively place the 6 tablespoons of
Marmalade in the base of a
steamed pudding basin and spoon the batter on top. Sit on a saucer in a
large pot of boiling water and steam for 1 hour. Turn out onto a serving
plate and serve with whipped cream or yoghurt.
Grapefruit Marmalade
Quick an easy Ingredients
3 large grapefruit
6 cups sugar
Wash 3 x 250ml jars in hot
detergent Put into 100ºC oven to dry and sterilise Chop whole grapefruit
into small pieces and particularly the peel into fine strips. Put into a
covered plastic bowl and microwave on high for about 10 minutes until pulp
goes soft, stir and ping for another 5-10 minutes if necessary For every cup
of pulp add two cups of sugar and stir as much as possible to dissolve the
sugar Ping in the microwave for 10 minutes uncovered, and stir to dissolve
sugar again Ping in the microwave uncovered for another 10 minutes, and stir
again to ensure all sugar is dissolved Pour into sterilised
jars and add lids straight
away.
Grapefruit
and Orange Marmalade
Quick an easy Ingredients
1 large grapefruit
2 large oranges
6 cups sugar
Wash 3 x 250ml jars
in hot detergent Put into 100ºC oven to dry and sterilise Chop whole
grapefruit and oranges into small pieces and particularly the peel into fine
strips. Put into a covered plastic bowl and microwave on high for about 10
minutes until pulp goes soft, stir and ping for another 5-10 minutes if
necessary For every cup of pulp add two cups of sugar and stir as much as
possible to dissolve the sugar Ping in the microwave for 10 minutes
uncovered, and stir to dissolve sugar again Ping in the microwave uncovered
for another 10 minutes, and stir again to ensure all sugar is dissolved Pour
into sterilised jars and
add lids straight away
apply a label
and jar hat.
Orange Chocolate Chunk Cookies
Ingredients
2 3/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 Tbsp fresh, grated orange rind
1 cup butter, melted
1/2 cup sugar
1 cup packed brown sugar
2 eggs
3 Tbsp fresh squeezed orange juice
1 cup dark chocolate, coarsely chopped
Preheat oven to 180ºC.
In a medium bowl combine flour, baking soda, salt and grated orange rind.
Mix well and set aside.
In a large bowl beat sugars.
Add melted butter and beat well to combine.
Add eggs, and orange juice, and beat well.
Add flour mixture, blending just until combined.
Stir in chocolate chunks.
Drop by tablespoons onto baking sheet, 4cm apart.
Bake for 12-15 minutes until cookies are slightly brown along edges.
Whole Orange Cake
So simple, just put
everything into the food processor and then into the baking tin, for this
very rich, moist orange flavoured cake which is and great with a thick
chocolate butter icing.
Ingredients
2 oranges
175g butter
1 1/2 cups caster sugar
3 eggs
3/4 c slivered almonds
1 1/2 cups plain flour
2 tsps baking powder
Preheat the over to 160ºC. Wash oranges and place in a saucepan of
water over medium heat. Bring to the boil, reduce heat and simmer
oranges for 30 minutes or until soft. Remove, cool and chop oranges
roughly. Process the oranges in a food processor until finely chopped.
Add butter, sugar, eggs, almond, flour and baking powder and process
until smooth. Spoon into a greased and floured
tin and bake
for 1 hour, until cooked. Cool in the tin for 10 minutes then remove
and cool on a wire rack. Ice and serve.
