RECIPE BOOK

Blue Ribbon Recipes

Pastries Biscuits

Belongs to :

Cakes

Breads

Almond biscuits
(Makes about 35)
Ingredients:
250 g soft butter or margarine
250 ml cornflour (1 cup)
250 ml ground almonds (1 cup)
250 ml Blue Ribbon cake flour (1 cup)
60 ml castor sugar ( cup)
2 ml almond essence ( tsp)
2 ml salt ( tsp)
about 125 ml icing sugar ( cup)
Method:
1. Mix all ingredients well together, except icing
sugar. Roll teaspoonfuls into small balls and place
on greased baking trays.
2. Bake in a preheated oven at 160 C for about 20 minutes.
3. Cool off slightly and roll in sifted icing sugar. Place on racks to cool off completely. Store air
tight.

Hidden Treasure Cake

Makes 1 cake

Ingredients:
125 g g butter or margarine
250 ml castor sugar (1 cup)
3 extra large eggs
250 ml milk (1 cup)
5 ml vanilla essence (1 tsp)
625 ml Blue Ribbon cake flour (2 cups)
15 ml baking powder (1 Tbsp)
1 ml salt
125 ml chopped pecan nuts ( cup)
100 g slab dairy milk chocolate, grated
Method:
1. Beat butter and sugar in Kenwood very well.
2. Add eggs, one at a time, beating well after each addition. Warm milk and add vanilla essence.
3. Sift dry ingredients three times. Add flour mixture alternately with milk to egg mixture, in about
5 batches. Beat well, after each batch.
4. Grease a 23 ring pan. Sprinkle all the chopped pecan nuts at the bottom of pan. Spoon half of
the cake batter over. Sprinkle grated chocolate on. Spoon remaining batter over chocolate.
5. Bake in a preheated oven at 180 C for about 40 minutes. Turn out onto cooling rack. Drizzle
more chocolate over cake or dust with icing sugar.

Savoury Mince filled rotis

Serves: 4

Ingredients:
Roti
500 ml Blue Ribbon cake flour (2 cups)
30 ml cooking oil (2 Tbsp)
250 ml boiling water (1 cup)
30 ml melted butter or margarine (2 Tbsp)
Mince filling
45 ml cooking oil (3 Tbsp)
1 small onion, sliced
5 ml garlic paste (1 t)
250 g lean lamb / mutton mince
3 ml chilli powder
2 ml turmeric powder
salt and freshly ground black pepper to taste
1 tomato, liquidised or can tomato puree (100 g)
Method:
1. Roti: Sift the flour into a bowl. Add the cooking oil and mix. Add the boiling water and mix to
form a dough.
2. Knead well for about 5 minutes until the dough becomes smooth and pliable. Turn out the
dough onto a lightly floured surface and roll out to about 30 cm x 30 cm. Brush 15 ml of the
melted butter over and roll like a swiss roll.
3. Divide the roll into 8 equal portions. Cover with a kitchen towel and set aside while the mince
filling is being prepared.
4. Mince filling: Heat oil in a heavy-based saucepan. Add the onion and saut until golden. Add
the garlic paste and braise for a few seconds, taking care not to burn.
5. Add the mince, stirring well to prevent mince from getting lumpy. Add the chilli powder, turmeric
powder and seasoning and allow to braise until mince is done.
6. Finally, add the tomato and simmer for a further 10 minutes. (Take care not to overcook as
mince will dry out). Allow to cool slightly while rolling out the rotis.
7. Roti: Roll out the dough portions into 8 rotis about the size of a side plate. Onto 4 rotis, smear
sauce of your choice, sprinkle a little grated cheese. Add some of the mince filling and more
grated cheese, if preferred. Cover with the remaining rotis. Roll out the filled rotis lightly so the the
two rotis stick together.
8. Place on at a time in a heated electric frying pan. Brush melted butter on either side. Heat until
light brown freckles appear on both side. Repeat with the other 3 rotis. Cut into pizza slices and
serve hot.

Chocolate shortbread balls

Makes about 35 balls.

Ingredients
500 ml Blue Ribbon cake flour (2 cups)
15 ml water
200 g butter or margarine
50 ml castor sugar
100 g slab dark chocolate
extra castor sugar for rolling
Method:
1. Cream the butter and sugar and add the water, beat till smooth and creamy. Add flour, mixing
well.
2. Cut the chocolate blocks in half.
3. Divide dough into small pieces, enough to cover chocolate, flatten slightly, put the chocolate
into the centre and roll into a ball and put onto a greased baking tray.
4. Bake in a preheated oven at 180 C for 15 20 minutes. Roll in extra castor sugar while hot.
Variation
Recipe can be double successfully. Use 200 g slab chocolate and add a nut, such as cashew.

Coffee & date spice cake:

Makes 1 cake

Ingredients:
150 g dates, coarsely chopped
250 ml prepared black coffee (1 cup)
5 ml bicarbonate of soda (1 tsp)
65 g butter, melted
125 ml castor sugar ( cup)
1 extra large egg, beaten
5 ml grated orange rind (1 tsp)
310 ml Blue Ribbon cake flour (1 cups)
5 ml baking powder (1 tsp)
Topping:
125 ml sugar ( cup)
60 g butter or margarine
100 g pecan nuts, chopped
Method:
1. Line and grease a round 20 cm loose-bottomed cake tin.
2. Soak dates, coffee and bicarbonate of soda for about 15 minutes.
3. Add butter, sugar, egg and orange rind. Sift dry ingredients together and add. Stir well and pour
into prepared cake tin. Bake in a preheated oven at 180 C for about 25 minutes.
4. Topping: Dissolve the sugar and butter in a small saucepan. Add nuts. Remove the cake from
oven and spread the topping over. Return to the oven for about 10 minutes and leave to cool.

Chocolate toffee delight :

Makes 1 large cake

Ingredients:
100 g slab whole nut chocolate
397 g can condensed milk
60 ml fresh cream ( cup)
125 ml chopped pecan nuts ( cup)
310 ml Blue Ribbon cake flour (1 cups)
60 ml cocoa powder ( cup)
15 ml baking powder (1 Tbsp)
180 g soft butter or margarine
2 ml salt
250 ml sugar (1 cup)
5 ml vanilla essence
180 ml buttermilk
2 extra large eggs
Mousse
200 g dark chocolate
125 ml cream ( cup)
45 ml butter or margarine
extra pecan nuts for garnishing
Method:
1. Grease a 24 cm round loose-bottomed pan and line the base with greaseproof paper.
2. Base: Melt chocolate, condensed milk and cream over low heat. Stir in nuts and pour mixture
into the pan. Place in freezer while making the cake mix.
3. Cake: Sift flour, cocoa, salt and baking powder and set aside. Beat butter and sugar. Add eggs
and vanilla essence and beat well. Add dry ingredients alternately with buttermilk and mix well.
Spoon batter onto hard toffee into pan. Bake in a preheated oven at 180 C for about 1 hour or
until baked through.
4. Mousse: Melt the chocolate and cream over low heat. Stir in the butter and beat until light and
fluffy. Cool for about 30 minutes, turn onto a cake rack. Remove paper from toffee scoop and
spoon mousse onto toffee. Garnish with pecan nuts.

Almond Squares :
Makes about 35 squares, depending on size.

Ingredients:
280 g butter or margarine
310 ml brown sugar (1 cups)
30 ml golden syrup (2 Tbsp)
pinch salt
500 ml mixed dried fruit (2 cups)
2 extra large eggs
4 x 250 Blue Ribbon cake flour (560 g)
10 ml baking powder (2 tsp)
5 ml ground cinnamon (1 tsp)
5 ml ground mixed spice (1 tsp)
375 ml milk (1 cups)
10 ml almond essence (2 tsp)
Icing
500 ml icing sugar (2 cups)
10 ml almond essence (2 tsp)
45 ml boiling water
125 ml flaked or chopped almonds for topping
Method:
1. Melt margarine, sugar, syrup and salt in a saucepan. Add fruit and essence.
2. Cool slightly and add eggs. Mix well.
3. Stir in flour, mixed with remaining ingredients, alternately with milk. Mixture should be
spreadable, add a little more milk if necessary.
4. Transfer mixture into a greased baking pan of about 24 cm x 34 cm. Bake for about 30 minutes
in a preheated oven at 180 C. Leave to cool completely.
5. Sift icing sugar. Add essence and enough water to make a spreadable icing. Spread icing over
cake and top with nuts.

Crispy puri with cumin seeds

Makes 30

Ingredients:
4 x 250 ml Blue Ribbon cake flour (560 g)
125 ml cornflour (maziena)
10 ml salt or to taste
2 ml turmeric powder
13 ml lightly crushed cumin seeds
250 ml freshly chopped coriander
250 g cold butter or margarine
oil for frying
300 ml cold fridge water
Method:
1. Sift cake flour, cornflour and salt in a bowl. Add turmeric powder, cumin seeds and coriander. 2.
Cut cold butter into the dry ingredients. Rub in well. Add enough water gradually to make a stiff
dough. Roll out into thin discs of about 6 cm.
3. Scorch with knife in centre. Fry in hot deep oil until golden brown. Remove from oil and dry on
paper towel.

Variation
Roll dough out very thin. Cut into very narrow strips in finger length and fry. Delicious snack for
tea, as breakfast or childrens lunch box.

Meringue surprise Makes 1 large cake

Shortbread
125 g butter or margarine
80 ml sugar (1/3 cup)
375 ml Blue Ribbon cake flour (1 cups)
5 ml vanilla essence pinch salt
10 ml baking powder
1 extra large egg
Meringue
4 extra large egg whites
250 ml sugar (1 cup)
pinch salt
2 ml cream of tartar
3 ml vanilla essence
3 ml baking powder
250 ml chopped pecan nuts (1 cup)
100 g salticrax, (break into small pieces)
Filling
250 g cremora
397 g can condensed milk
125 ml lemon juice
Method:
1. Shortbread: Cream butter and sugar well. Add egg and mix well. Add dry ingredients.
2. Divide dough in two. Press into 2 greased round pans and bake at 180 C for 10 15 minutes.
3. Meringue: Beat egg whites stiffly. Gradually add the sugar. Add salt and cream of tartar. Add
vanilla essence.
4. Add pecan nuts, salticrax and baking powder.
5. Pour into 2 greased tins and bake at 180 C for 25 30 minutes.
6. Filling: Beat cremora and condensed milk together. Add lemon juice. Beat till stiff and white.
7. Spread between alternate layers of shortbread and meringue. Decorate with remaining mixture
and chocolate curls.

Almond meltaways
(Makes 50 biscuits)
Ingredients:
400 g butter or margarine
200 ml icing sugar ( cup)
10 ml almond essence (2 tsp)
750 ml Blue Ribbon cake flour (3 cups)
25 red or green glac cherries, halved
Method:
1. Cream butter and icing sugar together until light
and fluffy. Add essence.
2. Sift flour and add to butter mixture.
3. Spoon mixture into a piping bag, fitted with a
large star nozzle and pipe shapes onto a greased baking trays. Place half cherries on top.
4. Bake in a preheated oven at 160 C for about 10 -12 minutes. Turn onto a wire rack to cool.
Variations
Chocolate: Melt 50 g chocolate and dip biscuit on one side. Leave to set.

Chocolate chunk biscuits

(Makes about 60)
Ingredients:
200 g butter or margarine
125 ml sugar ( cup)
80 ml light brown sugar (1/3 cup)
2 extra large eggs
5 ml vanilla essence (1 tsp)
375 ml Blue Ribbon self-raising flour (1 cups)
150 g dark chocolate, coarsely chopped
Method:
1. Cream the butter and both sugars together. Add
eggs and essence and beat well until light and fluffy.
2. Sift flour and add, mixing well. Stir in chocolate chunks.
3. Drop teaspoonfuls onto a greased baking tray and bake in preheated oven at 180 C for 10 -12
minutes.
4. Remove biscuits and place on a wire rack to cool.

Fruit crunchies
(Makes 32 squares)
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
5 ml bicarbonate of soda (1 tsp)
3 ml salt ( tsp)
500 ml rolled oats (2 cups)
500 ml desiccated coconut (2 cups)
375 ml sugar (1 cups)
250 ml seedless raisins (1 cup)
250 g butter or margarine
30 ml golden syrup (2 Tbsp)
1 extra large egg, beaten
5 ml vanilla essence (1 tsp)
2 ml almond essence ( tsp)
Method:
1. Sift flour, bicarbonate of soda and salt together. Add other dry ingredients.
2. Melt butter and golden syrup and add to dry ingredients.
3. Add beaten egg, and both essences. Mix well and press mixture into a large baking tray of
about 23 cm x 32 cm.
4. Bake in a preheated oven at 180 C for about 10 minutes. Reduce temperature to 160 C and
bake further for about 15 minutes until golden brown. Leave to cool in pan before cutting into
squares.
Tip
These crunchies are suitable for freezing.

Ginger cookies
(Makes about 40)
Ingredients:
200 g soft butter or margarine
250 ml sugar (1 cup)
1 extra large egg
15 ml milk (1 Tbsp)
60 ml golden syrup or honey ( cup)
625 ml Blue Ribbon cake flour (2 cups)
15 ml ground ginger (1 Tbsp)
5 ml bicarbonate of soda (1 tsp)
3 ml ground cinnamon ( tsp)
2 ml salt ( tsp)
30 ml sugar for rolling (2 Tbsp)
Method:
1. Cream the butter and sugar until light and fluffy. Beat in egg, then stir in the milk and syrup.
2. Sift the flour, ginger, bicarbonate of soda, cinnamon and salt together and add to butter
mixture. Mix well. Shape the dough into balls and roll them in the extra 30 ml sugar.
3. Place cookies apart onto a greased baking tray and flatten slightly with a fork.
4. Bake in a preheated oven at 180 C for 8 10 minutes. Leave to cool slightly before turning out
onto a wire rack to cool completely. Store in an airtight container.

Shortbread
(Makes about 80, depending on size)
Ingredients:
500 g butter or margarine
125 ml cooking oil ( cup)
250 ml castor sugar (1 cup)
3 ml salt ( tsp)
1 kg Blue Ribbon self-raising flour (7 cups)
about 45 ml castor sugar for dusting
Method:
1. Mix butter, oil and castor sugar together. Beat
until light and creamy. Sift flour and salt and add,
working in gradually until it forms a soft dough.
2. Press into two greased 23 cm x 32 cm swiss roll
pans. Prick with a fork in rows, over the surface.
3. Bake in a preheated oven at 180 C for about 10 minutes. Reduce heat to 160 C and bake
further for about 20 minutes. Leave to cool slightly.
4. Cut into slices while still luke-warm. Sprinkle with castor sugar and store in an airtight
container.

Raisin loaf
(Makes 1 loaf)
Ingredients:
4 x 250 ml Blue Ribbon cake flour (4 cups)
5 ml salt (1 tsp)
10 ml mixed spice (2 tsp)
45 ml castor sugar (3 Tbsp)
10 g sachet instant dry yeast
250 ml seedless raisins (1 cup)
about 300 ml lukewarm water
30 ml melted butter or cooking oil (2 Tbsp)
Sugar glaze:
30 ml water (2 Tbsp)
15 ml castor sugar (1 Tbsp)
Method:
1. Sift the flour, salt and spice. Add sugar and yeast and mix. Add the raisins, water and butter
and mix to form a dough.
2. Knead dough for 5 10 minutes until it is smooth and elastic. Shape into a roll to fit into a
lightly greased 23 cm loaf tin.
3. Cover and leave to rise in a warm place for about 20 minutes until doubled in size. Bake in a
preheated oven at 180 C for 30 35 minutes until golden brown.
4. Glaze: Heat water and sugar over moderate heat until sugar has dissolved and brush over hot
bread.

Sun-dried tomato bread

(Makes 1 loaf)
Ingredients:
700 ml Blue Ribbon cake flour (2 cups)
15 ml brown sugar (1 Tbsp)
2 ml salt ( tsp)
10 g sachet instant dry yeast (1 sachet)
30 g sun-dried tomatoes (about 18), coarsely
chopped
30 ml chopped fresh mixed herbs (2 Tbsp) or 10
ml dried (2 tsp)
125 ml Feta cheese, crumbled (75 g)
about 500 ml lukewarm water ( 2 cups)
45 ml cooking oil (3 Tbsp)
Method:
1. Sift flour, sugar and salt together. Add yeast, tomatoes, herbs and cheese.
2. Add water and oil and stir thoroughly.
3. Spoon mixture into a well-greased 23 cm loaf tin. Cover and allow to rise in a warm place for
10 15 minutes, or until risen to top of tin.
4. Bake in a preheated oven at 200 C for about 40 minutes, or until golden brown. Turn out onto
a wire rack to cool. Serve with butter if preferred.

Sweetcorn and pepper bread

(Makes 1 loaf)
Ingredients:
125 ml cooking oil ( cup)
80 ml sugar (1/3 cup)
3 extra large eggs
625 ml Blue Ribbon self-raising flour (2 cups)
5 ml baking powder (1 tsp)
3 ml salt ( tsp)
410 g can cream style sweetcorn
1 green pepper, seeded and chopped
Method:
1. Beat oil and sugar well. Add eggs and beat until light and fluffy. Sift dry ingredients and mix in.
Add sweetcorn and pepper.
2. Bake in a preheated oven at 180 C for 50 60 minutes. Leave a few minutes in pan and turn
out to cool off.

Apple and honey cake

(Serves 4 - 6)
Ingredients:
125 g butter or margarine
125 ml sugar ( cup)
1 extra large egg
250 ml Blue Ribbon cake flour (1 cup)
10 ml baking powder (2 tsp)
1 ml salt
125 ml milk ( cup)
385 g can pie apple slices or 4 apples, chopped
and slightly cooked
Topping
30 ml butter or margarine (2 Tbsp)
30 ml honey (2 Tbsp)
Method:
1. Cream butter and sugar together. Add egg and beat until light and fluffy.
2. Sift dry ingredients together and add, alternately with milk, to the butter mixture.
3. Spoon half of the batter in a greased baking dish. Cover with apple slices and spoon the
remaining batter over. Bake in a preheated oven at 180 C for about 40 minutes or until done.
4. Topping: Melt butter and honey together and pour over the cake when taken from oven. Serve
warm.

Bakewell tarts
(Makes 1 large or 10 small tarts)
Ingredients:
Pastry base
250 ml Blue Ribbon cake flour (1 cup)
2 ml salt ( tsp)
60 ml castor sugar ( cup)
60 g butter
2 extra large egg yolks
2 ml vanilla essence ( tsp)
Filling:
60 ml smooth apricot jam ( cup)
60 g butter or margarine
80 ml sugar (1/3 cup)
2 extra large eggs
80 ml Blue Ribbon self-raising flour (1/3 cup)
8 ml almond essence (1 tsp)
180 ml ground almonds (75 g)
Method:
1. Pastry: Sift flour and salt together. Add sugar and rub in butter with fingertips until the mixture
resembles breadcrumbs.
2. Add egg yolks and essence and work into firm dough. Knead pastry well until smooth.
3. Roll out pastry on a floured surface to a thickness of about 3 mm. Line base and sides of a
greased a 24 cm loose-bottomed flan tin or individual ones.
4. Filling: Spread the apricot jam over the base.
5. Beat butter and sugar. Add eggs one at a time and beat until light and creamy. Sift flour and
add, with almond essence and ground almonds. Turn out onto the pastry bases.
6. Bake in a preheated oven at 200 C for 10 minutes. Reduce the oven temperature to 180 C
and bake further for about 10 minutes or until the filling is firm and set.

7. Allow the tart to cool slightly, then remove from the tin and place on serving plate. Dust the
edges with icing sugar and serve warm or cold.

Banana and carrot cake

(Makes 1 large cake)
Ingredients:
250 ml sugar (1 cup)
250 ml cooking oil (1 cup)
3 extra large eggs, separated
10 ml caramel essence (2 tsp)
500 ml Blue Ribbon cake flour (2 cups)
1 ml salt
10 ml baking powder (2 tsp)
5 ml ground mixed spice (1 tsp)
250 ml mashed bananas (1 cup), about 2 medium
250 ml grated raw carrots (1 cup), about 3 medium
carrots
60 ml milk ( cup)
Method:
1. Beat sugar, oil and egg yolks. Add essence.
2. Sift dry ingredients and beat into sugar mixture. Beat egg whites until soft and fold into sugar
mixture.
3. Add bananas, grated carrots and milk and mix well. Spoon mixture into a greased 22 cm ring
tin.
4. Bake in a preheated oven at 180 C for about 45 minutes. Leave a few minutes in tin before
turning out to cool further.

Butternut loaf
(Makes 1 loaf)
Ingredients:
2 extra large eggs
310 ml light brown sugar (1 cups)
125 ml cooking oil ( cup)
5 ml caramel or vanilla essence (1 tsp)
375 ml Blue Ribbon self-raising flour (1 cups)
125 ml Blue Ribbon semolina ( cup)
5 ml bicarbonate of soda (1 tsp)
2 ml salt ( tsp)
5 ml ground cinnamon (1 tsp)
1 ml nutmeg
1 ml cloves
500 ml cold, mashed butternut, well-drained (2 cups)
125 ml chopped pecan or walnuts, optional ( cup)
Method:
1. Beat eggs and sugar together until light and fluffy. Add oil and essence.
2. Sift dry ingredients together and add to egg mixture, mixing in lightly.
3. Stir in butternut and nuts. Spoon mixture into a greased 23 cm loaf tin. Bake in a preheated
oven at 180 C for 40 minutes. Reduce oven to 160 C and bake further for about 20 minutes or
until cooked.
4. Allow to cool for about 5 minutes in pan before turning out onto wire rack to cool completely.
Serve with butter if preferred.

Chocolate buttermilk cake

(Makes about 32 squares)
Ingredients:
200 g butter or margarine
250 ml castor sugar (1 cup)
10 ml vanilla essence (2 tsp)
4 extra large eggs
80 ml smooth apricot jam (1/3 cup)
625 ml Blue Ribbon self-raising flour (2 cups)
5 ml bicarbonate of soda (1 tsp)
100 ml cocoa powder
375 ml buttermilk (1 cups)
Chocolate icing:
150 g dark chocolate
60 g butter or margarine
30 ml fresh cream (2 Tbsp), optional
Method:
1. Cream butter and sugar. Add essence and eggs, one at a time, and beat until light and fluffy.
Add jam and beat until smooth.
2. Sift flour, bicarbonate of soda and cocoa and add, alternately with buttermilk, to butter mixture.
Mix until smooth.
3. Spoon into a greased oven pan of about 24 cm x 34 cm. Bake in a preheated oven at 180 C
for about 30 minutes. Leave to cool slightly in tin before turning onto a wire rack to cool.
4. Chocolate icing: Combine chocolate, butter and cream in a saucepan and stir over low heat
until smooth. Remove from heat and spread over cake. Cut into squares.

Chocolate pudding
(Serves 4 - 6)
Ingredients:
100 g butter or margarine
250 ml castor sugar (1 cup)
2 extra large eggs
5 ml vanilla essence (1 tsp)
375 ml Blue Ribbon cake flour (1 cups)
45 ml cocoa powder (3 Tbsp)
10 ml baking powder (2 tsp)
2 ml salt ( tsp)
250 ml milk (1 cup)
Sauce:
200 ml water ( cup)
80 ml sugar (1/3 cup)
5 ml vanilla essence (1 tsp)
Method:
1. Cream butter and sugar. Add egg and essence and beat until light and fluffy.
2. Sift dry ingredients and add, alternately with milk, to butter mixture. Spoon mixture into a large
ovenproof dish.
3. Syrup: Mix all ingredients except essence in a saucepan, heat and stir until sugar has
dissolved and mixture starts to boil. Add essence.
4. Pour syrup over batter and bake in a preheated oven at 180 *C for about 1 hour. Serve with
custard or fresh cream.

Vanilla cake
(Makes 1 large cake)
Ingredients:
4 extra large eggs
250 ml sugar (1 cup)
500 ml Blue Ribbon cake flour (2 cups)
15 ml baking powder (1 Tbsp)
1 ml salt
125 ml warm milk ( cup)
125 ml cooking oil ( cup)
Icing:
100 g soft butter or margarine
500 ml icing sugar (2 cups)
10 ml vanilla essence (2 tsp)
about 25 ml milk
Method:
1. Whisk eggs and sugar together until light and fluffy.
2. Sift the dry ingredients. Combine warm milk and oil in a jug.
3. Gently fold in the sifted dry ingredients and liquid mixture, using a large metal spoon.
4. Turn out into two 20 cm greased, sandwich tins and bake in a preheated oven at 180 C for
about 35 minutes. Turn out onto wire rack and cool.
5. Icing: Cream butter, icing sugar and essence. Add enough milk to make mixture light and
creamy, and of a spreadable consistency.
6. Sandwich the layers of cake together with icing, then ice the top of the cake.
Variations
For a different flavour, omit vanilla essence and add grated citrus rind, fresh citrus juice, smooth
cottage cheese, cocoa powder or coffee powder.
Granadilla cake: Add 30 ml granadilla pulp to cake mix and another 30 ml to the icing.
Orange cake: Substitute milk and water with orange juice. Omit the vanilla essence and add 5 ml
grated orange rind.
Nut cake: Stir 75 g chopped walnuts or any other nuts into the batter.
Spice cake: Sift 5 ml ground cinnamon, 5 ml ground ginger and 2 ml ground cloves together with
the dry ingredients. Omit the vanilla essence.

Apple crumble
(Serves

4 - 6)

Ingredients:
385 g can pie apples or 3 fresh apples, peeled
and sliced
45 ml orange marmalade (3 Tbsp)
160 ml light brown sugar (2/3 cup)
60 ml seedless raisins or sultanas ( cup)
5 ml ground cinnamon (1 tsp)
3 ml ground ginger ( tsp)
Topping:
80 ml Blue Ribbon cake flour (1/3 cup)
60 ml Blue Ribbon semolina ( cup)
60 ml brown sugar ( cup)
30 ml butter or margarine (2 Tbsp)
Method:
1. Mix the apples, marmalade, brown sugar, raisins, cinnamon and ginger together. Spoon into a
large greased ovenproof dish.
2. Topping: Sift flour and semolina. Add sugar. Rub in butter until mixture resembles fine
breadcrumbs. Sprinkle crumble mix over fruit.
3. Bake in a preheated oven at 180 C for 30 40 minutes. Serve with whipped fresh cream or
custard.

Coconut pudding
(Serves

4 - 6)

Ingredients:
60 g butter or margarine
250 ml sugar (1 cup)
3 extra large eggs
5 ml vanilla essence (1 tsp)
200 ml Blue Ribbon self-raising flour ( cup)
125 ml Blue Ribbon semolina ( cup)
3 ml baking powder ( tsp)
1 ml salt
250 ml milk (1 cup)
250 ml desiccated coconut (1 cup)
Method:
1. Beat butter and sugar together. Add eggs and vanilla essence and beat well.
2. Sift dry ingredients and add, with milk and coconut and mix well.
3. Pour into greased ovenproof dish and bake in a preheated oven at 180 C for about 45 minutes
until golden brown. Serve with custard or cream.

Crpe Suzettes
(Makes 15, depending on size)
Ingredients:
250 ml Blue Ribbon cake flour (1 cup)
2 ml salt
2 extra large eggs
150 ml water
200 ml milk
Sauce:
45 ml brown sugar
45 ml butter or margarine
125 ml orange juice
15 ml orange rind
10 ml cornflour
30 ml water
80 ml brandy
Method:
1. Sift dry ingredients together. Whisk eggs with water and enough milk to make a thin batter.
Leave to stand for at least 1 hour.
2. Lightly oil a heavy-based frying pan and heat. Pour batter into pan and fry until lightly browned
on both sides. Fold in four and set aside.
3. Sauce: Melt brown sugar and butter. Add orange juice and rind and simmer until sugar is
completely dissolved. Dissolve cornflour in water and thicken sauce slightly. Add pancakes to
sauce and heat through.
4. Warm brandy, pour over pancakes and ignite.

Toffee steamed pudding

(Serves 4 - 6)

Ingredients:
Toffee sauce
250 ml light brown sugar (1 cup)
60 ml white sugar ( cup)
60 g butter or margarine
200 ml fresh cream ( cup)
Pudding
125 g butter or margarine
125 ml castor sugar ( cup)
2 extra large eggs
3 ml vanilla essence ( tsp)
310 ml Blue Ribbon self-raising flour (1 cups)
2 ml salt ( tsp)
80 ml milk (1/3 cup)
Method:
1. Grease a 2-litre metal pudding bowl.
2. Sauce: Pour all the ingredients in a saucepan and bring to the boil while stirring. Boil for 4 5
minutes, then remove from the heat. Pour half into base of pudding bowl and set remaining aside.
3. Pudding: Cream the butter and sugar together. Add eggs, one at a time, beating well until light
and fluffy. Add essence.
4. Sift flour and salt and fold in. Add milk and mix well.
5. Spoon mixture into the pudding bowl and level it with a spoon. Cover the pudding with a double
layer of foil or greaseproof paper and secure with string or a metal lid.
6. Half-fill a heavy-based saucepan with boiling water. Place the pudding bowl into the pan, cover
and simmer for 1 hours, checking the water regularly to make sure the pan doesnt boil dry.
Uncover the pudding and turn out onto a serving plate. Serve hot with remaining warm toffee

sauce.

Date dumplings
(Serves 4 - 6)
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
2 ml salt ( tsp)
15 ml bicarbonate of soda (1 Tbsp)
2 ml ground cinnamon ( tsp)
45 ml butter or margarine (3 Tbsp)
125 g pitted dates, chopped
250 ml milk (1 cup)
Syrup
800 ml water
500 ml sugar (2 cups)
2 ml ground cinnamon ( tsp)
30 ml butter or margarine (2 Tbsp)
30 ml golden syrup (2 Tbsp)
Method:
1. Sift flour, salt, bicarbonate of soda and cinnamon together. Rub in butter.
2. Add dates and milk and mix into flour until combined.
3. Syrup: Mix all ingredients together and bring to the boil in a large heavy-based saucepan.
4. Drop spoonfuls of dough into the boiling syrup. Cover and boil for about 15 minutes. Do not
remove the lid while cooking. Serve with custard or cream.

Fruity pudding
(Serves 4 - 6)
Ingredients:
500 ml Blue Ribbon self-raising flour (2 cups)
3 ml salt ( tsp)
10 ml bicarbonate of soda (2 tsp)
375 ml sugar (1 cups)
2 extra large eggs
410 g can fruit cocktail, including syrup
45 ml chopped pecan nuts (3 Tbsp)
Sauce:
200 ml sugar ( cup)
125 ml milk ( cup)
45 ml butter or margarine (3 Tbsp)
5 ml caramel or vanilla essence (1 tsp)
Method:
1. Sift flour, salt and bicarbonate of soda together. Add sugar, eggs and fruit cocktail, including
syrup. Mix well.
2. Pour into a large, greased ovenproof dish. Sprinkle nuts over and bake in a preheated oven at
160 C for 50 60 minutes.
3. Sauce: Place all ingredients into a saucepan. Heat gently and stir until the sugar has dissolved.
Boil for 1 minute.
4. Remove pudding from the oven when baked and pour the sauce over the pudding while still
hot.
Variations:
Substitute fruit cocktail with any other canned fruit, such as apples or guavas.

Blueberry orange muffins

(Makes 12)
Ingredients:
500 ml Blue Ribbon self raising flour (2 cups)
2 ml salt ( tsp)
200 ml sugar ( cup)
10 ml grated orange rind (2 tsp)
100 ml cooking oil
2 extra large eggs
125 ml milk ( cup)
60 ml fresh orange juice ( cup)
425 g can blueberries in syrup, well drained
Method:
1. Sift flour and salt together. Add sugar and orange rind.
2. In another bowl, whisk oil, eggs, milk and orange juice and add to flour mixture.
3. Drain blueberries well and fold into mixture; batter should still be lumpy. Spoon mixture into
greased muffin tins, filling each to two-thirds full.
4. Bake in a preheated oven at 200 C for 20 25 minutes, or until golden brown. Turn out onto a
wire rack to cool.

Buttermilk scones
(Makes 8 large )
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
15 ml baking powder (1 Tbsp)
2 ml salt ( tsp)
30 ml castor sugar (2 Tbsp)
125 g butter or margarine
1 extra large egg
100 ml buttermilk or sour cream
60 ml water ( cup)
Method:
1. Sift flour, baking powder and salt. Add sugar.
Rub in butter until mixture resembles fine
breadcrumbs.
2. In a separate bowl, whisk egg, buttermilk and water.
3. Make a well in the centre of the flour mixture and pour in liquid. Mix to form a soft dough.
4. Turn out onto a lightly floured surface, pat lightly to 20 mm thick and cut into rounds with a 6
cm scone cutter.
5. Place scones on a greased baking tray and bake in a preheated oven at 200 C for 12 - 15
minutes. Turn out onto a wire rack to cool.
Variations:
Cheese scones: Add 250 ml grated Cheddar cheese to the mixed dough.
Herb scones: Add chopped fresh herbs to dry ingredients; 15 ml chopped parsley, 15 ml chopped
chives, 10 ml chopped dill, 10 ml chopped basil.
Date or nut scones: Add 125 ml chopped dates or chopped nuts.

Carrot cinnamon muffins

(Makes 12)
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
3 ml baking powder ( tsp)
5 ml bicarbonate of soda (1 tsp)
2 ml salt ( tsp)
7 ml ground cinnamon (1 tsp)
250 ml sugar (1 cup)
250 ml peeled and grated carrots (about 3
medium)
125 ml seedless raisins ( cup)
250 ml milk (1 cup)
180 g butter or margarine, melted
Method:
1. Sift dry ingredients together. Add sugar, carrots and raisins.
2. Beat milk and butter together. Add wet mixture to the dry mixture and mix until flour is
moistened; batter should still be lumpy.
3. Spoon into greased muffin tins, filling each to two-thirds full.
4. Bake in a preheated oven at 200 C for about 20 minutes, or until golden brown. Turn out onto
a wire rack to cool
Variations:
Substitute raisins with chopped nuts, such as walnuts or pecan nuts.

Cheesy herb muffins

(Makes 12)
Ingredients:
500 ml Blue Ribbon self-raising flour (2 cups)
5 ml dry mustard (1 tsp)
3 ml cayenne pepper ( tsp)
375 ml grated Cheddar cheese (1 cups)
30 ml chopped fresh chives (2 Tbsp) or 10 ml
dried (2 tsp)
2 extra large eggs
250 ml milk (1 cup)
100 ml cooking oil
Method:
1. Sift dry ingredients. Add cheese and chives.
2. Whisk liquid ingredients together and add to flour mixture, mix until just combined. Do not over
mix; batter should still be lumpy.
3. Spoon into greased muffin tins, filling each two-thirds full. Bake in a preheated oven at 200
C for 15 minutes until golden brown. Serve hot with butter, if preferred.
Variations:
Substitute the chives with any other herbs of choice.
Add 125 g chopped streaky bacon, ham or viennas to mixture.

Crunchy muesli and honey muffins

(Makes 12)
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
15 ml baking powder (1 Tbsp)
2 ml salt ( tsp)
60 ml soft brown sugar ( cup)
200 ml muesli ( cup)
60 ml seedless raisins ( cup)
2 extra large eggs
200 ml milk ( cup)
100 ml cooking oil
60 ml honey ( cup)
Method:
1. Sift flour, baking powder and salt into a bowl. Add sugar, muesli and raisins.
2. In a separate bowl, whisk eggs, milk, oil and honey.
3. Pour egg mixture into dry ingredients and mix until just combined. Do not over mix; batter
should still be lumpy.
4. Spoon into greased muffin tins, filling each to two-thirds full. Bake in a preheated oven at
200C for 15 20 minutes, or until golden brown. Cool for a few minutes on a wire rack, then
serve warm with butter.

Double ginger muffins

(Makes 12)
Ingredients:
125 g butter or margarine
60 ml golden syrup ( cup)
60 ml sugar ( cup)
2 extra large eggs
125 ml chopped preserved ginger ( cup)
5 ml grated lemon rind (1 tsp)
310 ml milk (1 cups)
500 ml Blue Ribbon cake flour (2 cups)
15 ml baking powder (1 Tbsp)
2 ml bicarbonate of soda ( tsp)
5 ml ground cinnamon (1 tsp)
2 ml ground mixed spice ( tsp)
10 ml ground ginger (2 tsp)
Method:
1. Cream butter, syrup and sugar.
2. Add eggs and beat until mixture is light and fluffy. Add preserved ginger, lemon rind and milk.
3. Sift remaining ingredients together. Fold wet mixture into dry ingredients; batter should still be
lumpy.
4. Spoon into greased muffin tins, filling each to two-thirds full.
5. Bake in a preheated oven at 200 C for 20 minutes, or until golden brown. Turn out onto a wire
rack to cool.

Easter spice muffins

(Makes 12)
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
15 ml baking powder (1 Tbsp)
2 ml salt
10 ml mixed spice (2 t)
5 ml ground cinnamon (1 t)
125 ml light brown sugar ( cup)
250 ml fruit cake mix (1 cup)
125 ml cooking oil ( cup)
2 extra large eggs
250 ml milk (1 cup)
Method:
1. Sift all dry ingredients together. Add sugar and cake mix.
2. Whisk oil, egg and milk together and add to dry ingredients. Mix until flour is moistened; batter
should still be lumpy.
3. Spoon mixture into greased muffin tins, filling each two-thirds full. Bake in a preheated oven at
200 C for 20 minutes. Serve hot with butter.

Raisin and cinnamon scones

(Makes about 10, dependin g on size.)
Ingredients:
500 ml Blue Ribbon self-raising flour (280 g)
3 ml ground cinnamon
2 ml salt
60 ml castor sugar (50 g)
125 g butter or margarine
1 extra-large egg
about 125 ml buttermilk or sour cream
80 ml seedless raisins (50 g)
beaten egg and milk for glazing
cinnamon sugar for topping
Method:
1. Sift the flour, salt and cinnamon together. Add the castor sugar. Rub in the butter until the
mixture resembles fine breadcrumbs.
2. Whisk egg and buttermilk together. Add to the flour mixture and mix to a soft dough.
3. Turn out onto a lightly floured surface and press to a thickness of about 2 cm. Cut out with a
cookie cutter of about 7 cm in diameter. Brush with beaten egg and milk.
4. Bake in a preheated oven at 200 C for 12 to 15 minutes, or until golden brown. Turn out onto a
wire rack to cool. Sprinkle with cinnamon sugar.

Zesty lemon poppyseed muffins

(Makes 12)
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
5 ml baking powder (1 tsp)
3 ml bicarbonate of soda ( tsp)
1 ml salt
125 ml sugar ( cup)
30 ml poppyseeds (2 Tbsp)
125 ml cooking oil ( cup)
125 ml milk ( cup)
2 extra large eggs
15 ml grated lemon rind (1 Tbsp)
100 ml lemon juice
Method:
1. Sift dry ingredients. Add sugar and poppyseeds.
2. In another bowl, whisk the liquid ingredients together. Add to flour mixture and mix until just
combined. Do not over mix; batter should still be lumpy.
3. Spoon mixture into greased muffin tins, filling each two-thirds full. Bake in a preheated oven at
200 C for 20 minutes.
Tip
A medium-sized lemon yields about 45 ml juice. To extract maximum juice, warm a whole lemon
in a preheated moderate oven for 2 minutes.

Choux pastry
(Makes 16 puffs or 12 clairs)
Ingredients:
125 ml water ( cup)
60 g butter
125 ml Blue Ribbon cake flour ( cup)
1 ml salt
2 extra large eggs
Method:
1. Put water and butter in a saucepan. Bring slowly
to the boil, allowing butter to melt before water
boils.
2. Remove from heat, and add flour and salt.
Return to heat and stir quickly until a ball forms in
the middle, and the dough comes away from the sides.
3. Remove from heat and leave to cool for about 5 minutes.
4. Add eggs one at a time, beating well after each addition until dough is stiff.
5. If making puffs, place teaspoonfuls on greased baking tray or pipe in long shapes for clairs.
6. Bake in a preheated oven at 200 C for 10 minutes. Reduce heat to 180 C for 15 minutes.
Leave to cool in oven. Fill with cream, confectioner's custard or savoury fillings.
Tips:
This pastry is used for sweet and savoury profiteroles (cream puffs), eclairs or gteaux.
Raw dough can be kept, covered, in a cool place for 1 day or frozen for 3 months.
Store empty shells in an airtight container. When needed, simply reheat for a few minutes to
make crisp.

Cream cheese pastry:

Ingredients:
250 ml Blue Ribbon cake flour (1 cup)
2 ml salt ( tsp)
100 g cold butter
125 g smooth cottage cheese
Method:
1. Sift flour and salt together. Rub in butter until
mixture resembles breadcrumbs.
2. Add cottage cheese and mix to a soft dough.
3. Place in plastic wrap and refrigerate for a few
hours. On a floured surface, roll out dough to a
thickness of 3 mm.
4. Bake in a preheated oven at 180 C for 25 - 30 minutes.
Tips
Used for savoury dishes, small pastries and tartlets.
To make the pastry easier to work with, be sure to have the butter and cottage cheese cold. It is a
soft pastry and is important to chill before using.
If pastry has been left overnight in the refrigerator, allow to stand at room temperature for at least
1 hour before rolling out.

Flaky pastry
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
2 ml salt ( tsp)
150 g butter
125 ml iced water ( cup)
5 ml lemon juice (1 tsp)
Method:
1. Sift flour and salt together. Cut butter into peasized pieces, add half to flour and rub in until
mixture resembles breadcrumbs.
2. Mix iced water with lemon juice and cut in with a
knife. Mix until smooth, forming a stiff dough.
3. Flour surface and roll pastry to a thickness of 5 mm and keep rectangular.
Cover two-thirds of pastry with half of remaining butter.
4. Fold the third of pastry without butter to middle to meet the other end piece. Fold in thirds
again. Keep covered and chill for a while.
5. Roll out and place remaining butter on two-thirds of pastry, then fold, turn and roll out.
Refrigerate for at least 30 minutes.
6. Bake in a preheated oven at 200 C for 20 - 25 minutes or until golden brown.
Tips
Ideal to use for pie toppings.
This pastry is flaky and rises high, yet not as delicate as puff pastry. It is
easier to make than puffy pastry.

Shortcrust pastry
(Makes 2 flan cases)
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
2 ml salt ( tsp)
125 g cold butter
125 ml iced water ( cup)
5 ml lemon juice or brandy (1 tsp)
Method:
1. Sift flour and salt together. Cut butter into small
pieces and rub into flour with fingertips until
mixture resembles breadcrumbs.
2. Mix water and lemon juice into dry ingredients
to make a stiff dough. Knead well.
3. Cover with plastic wrap and refrigerate for 1 hour. Roll out dough on floured surface to a
thickness of 3 mm.
4. Bake in a preheated oven at 200 C for 20 - 25 minutes or until golden brown.
Tips:
Ideal to use for savoury dishes, especially for pies.
Avoid using too much liquid, which will make the pastry sticky, resulting in a dry crust. The pastry
should just be moistened.

Soda-water pastry
Ingredients:
500 ml Blue Ribbon cake flour (2 cups)
3 ml salt ( tsp)
150 g cold butter
60 ml iced soda-water ( cup)
5 ml lemon juice or brandy (1 tsp)
Method:
1. Sift flour and salt together. Rub in butter with
fingertips until mixture resembles breadcrumbs.
2. Add soda-water and lemon juice and mix to a
stiff dough.
3. Place in plastic wrap and refrigerate for 1 hour.
Roll out dough on floured surface to a thickness of 3 mm.
4. Bake in a preheated oven at 200 C for 20 minutes, or until golden brown.
Tips:
This versatile pastry, similar to flaky pastry, is very delicate and is used for sweet and savoury
dishes as well as small pastries such as sausage rolls and cream horns. It can be frozen for up to
3 months.

Sweet flan pastry

(Makes one flan case or 12 medium tartlets)
Ingredients:
250 ml Blue Ribbon cake flour (1 cup)
2 ml salt ( tsp)
60 ml castor sugar ( cup)
60 g butter
2 egg yolks
2 ml vanilla essence ( tsp)
Method:
1. Sift flour and salt together. Add sugar and rub in
butter with fingertips until the mixture resembles
breadcrumbs.
2. Add egg yolks and essence and work into firm
dough. Knead pastry well until smooth.
3. On a floured surface, roll out dough to a thickness of 3 mm. Line a greased 24 cm loosebottomed flan tin.
4. Cover with plastic wrap and refrigerate for 1 hour. Prick base and bake blind in a preheated
oven at 190 C for 10 minutes. Remove paper and beans, then bake a further 5 minutes until
pastry is golden brown.
5. Allow to cool in pan before turning out onto wire rack to cool completely.
Tips:
Mainly used in sweet tarts.
The food processor is ideal for making this pastry, as it needs to be mixed well, resulting into a
fine and crisp pastry.

Asparagus & bacon pie

(Serves 4 - 6)
Ingredients:
Pastry:
375 ml Blue Ribbon cake flour (1 cups)
2 ml salt ( tsp)
125 g butter or margarine
about 45 ml water (3 Tbsp)
Filling
125 g rindless streaky bacon, chopped
430 g can asparagus salad cuts, drained
125 ml Cheddar cheese, grated ( cup)
250 ml sour cream (1 cup)
3 extra large eggs, lightly beaten
15 ml chopped fresh mixed herbs (1 Tbsp) or 5 ml dried (1 tsp)
1 ml ground paprika
salt and freshly ground black pepper to taste
Method:
1. Pastry: Sift flour and salt. Rub in butter until mixture resembles breadcrumbs.
2. Add enough water to mix to a soft dough. Knead until smooth and leave to rest for 30 minutes
in refrigerator.
3. Roll pastry to a thickness of 3 mm and line base and sides of a greased 24 cm loose-bottomed
flan tin. Bake in a preheated oven at 200 C for 10 12 minutes. Leave to cool slightly. Reduce
oven temperature to 180 C.
4. Filling: Mix all ingredients together and pour into base.
5. Bake in preheated oven for 35 40 minutes until golden brown. Serve warm or cold.

Cheese and sweetcorn fritters

(Makes about 15 )
Ingredients:
125 ml water
60 g butter
200 ml Blue Ribbon cake flour ( cup)
1 ml salt
2 extra large eggs
500 ml grated Cheddar cheese
215 g can creamed sweetcorn
cooking oil for frying
cayenne pepper
Method:
1. Put water and butter in a saucepan. Bring slowly to the boil, allowing butter to melt before
water boils.
2. Remove from heat, and add flour and salt. Return to heat and stir quickly until a ball forms in
the middle, and the dough comes away from the sides.
3. Remove from heat and leave to cool for about 5 minutes.
4. Add eggs one at a time, beating well after each addition until dough is stiff.
5. Add cheese and sweetcorn to dough. Fry teaspoonfuls in deep, hot oil for 3 5 minutes or until
golden brown. Drain on paper towel and sprinkle with cayenne pepper.
Variations:
Mince fritters
Omit cheese and sweetcorn and add 150 g cooked topside mince to dough.

Mushrooms in herb batter

(Serves 4 6)
Ingredients:
250 g button mushrooms
Batter
1 extra large egg
200 ml milk
250 ml Blue Ribbon self-raising flour (140 g)
15 ml freshly chopped mixed herbs
salt and freshly ground black pepper to taste
1 clove garlic, crushed
cooking oil for deep-frying
Method:
1. Beat egg and milk. Add other ingredients and beat until smooth.
2. Dip mushrooms in batter and fry in oil until golden brown.
Variation
Substitute mixed herbs with mixed spice.

Chicken curry pie

(Serves 4 - 6)
Ingredients:
15 ml cooking oil (1 Tbsp)
3 boneless, skinless chicken breasts, chopped
(about 400 g)
1 medium onion, chopped
2 cloves garlic, crushed
30 ml chopped gingerroot (2 Tbsp)
15 ml medium curry powder (1 Tbsp)
2 medium tomatoes, peeled and chopped
125 ml chicken stock ( cup)
125 ml coconut milk ( cup)
1 potato, peeled and cut into small cubes
10 ml sugar (2 tsp)
salt and freshly ground black pepper to taste
15 ml Blue Ribbon cake flour (1 Tbsp)
Crust:
310 ml Blue Ribbon cake flour (1 cups)
2 ml salt ( tsp)
100 g butter or margarine
1 extra large egg yolk
30 ml iced water (2 Tbsp)
5 ml lemon juice (1 tsp)
Method:
1. Heat oil and fry chicken pieces until light brown.
2. Add onion, garlic, ginger and curry powder and saut lightly for 1 minute.
3. Add tomatoes, stock, milk, potato, sugar and seasoning. Thicken with flour, dissolved in little
water if necessary.
4. Crust: Sift flour and salt. Cut butter into small pieces and rub into flour until mixture resembles
breadcrumbs. Beat remaining ingredients together and add to flour mixture. Roll out the dough on
a lightly floured surface to a thickness of 3 mm.
5. Place pastry over chicken filling. Cut a few holes and decorate with pastry off-cuts. Bake in a
preheated oven at 200 C for 20 30 minutes until golden-brown.
Tips:
Making coconut milk: For 125 ml coconut milk ( cup), boil 200 ml milk and 60 ml desiccated
coconut for about 5 minutes. Strain through cloth or sieve and use milk.

Creamy fish pie

(Serves 4 - 6)
Ingredients:
Filling
450 g frozen hake fillets
60 g butter or margarine
30 ml Blue Ribbon cake flour
300 ml milk
15 ml cooking oil (1 Tbsp)
1 medium onion, chopped
125 g button mushrooms, sliced (optional)
10 ml chopped fresh mixed herbs (2 tsp) or 3 ml dried ( tsp)
salt and freshly ground black pepper to taste
125 ml grated cheddar cheese ( cup)
Topping:
2 extra large eggs
125 ml cooking oil ( cup)
125 ml milk ( cup)
250 ml Blue Ribbon cake flour (1 cup)
10 ml cream of tartar (2 tsp)
3 ml bicarbonate of soda ( tsp)
Method:
1. Filling: Poach fish in a little water. Drain and place in bottom of ovenproof dish.
2. Melt butter in a heavy-based saucepan. Add flour and stir over low heat for 1 minute. Add milk
and stir constantly until smooth and thickened. Remove from heat and set aside.
3. Heat oil in a heavy-based saucepan and saut onion and mushrooms until just soft. Add herbs
and seasoning and leave to cool slightly. Add mixture to white sauce, with cheese and spoon over
fish in ovenproof dish.
4. Topping: Whisk eggs, oil and milk. Sift dry ingredients and add to egg mixture, whisking lightly
until smooth. Pour over filling and bake in a preheated oven at 180 C for 20 30 minutes, until
baked or light brown.

Onion and cheese calzone

(Makes 6, depending on the size.)
Ingredients:
Dough
625 ml Blue Ribbon white bread flour or cake
flour (350 g)
3 ml salt
5 ml sugar
10 g instant dry yeast (1 sachet)
15 ml olive oil
250 ml lukewarm water
Filling
15 ml cooking oil
15 ml butter
2 onions, chopped
1 clove garlic, crushed
500 ml (200 g) Cheddar cheese, sliced or grated
25 g sun-dried tomatoes (about 10), chopped coarsely
15 ml chopped fresh herbs or 5 ml dried
salt and freshly ground black pepper to taste
beaten egg and milk to glaze
Method:
1. Base: Sift flour and salt in a bowl. Add sugar and yeast.
2. Mix oil and water and add to flour, mix to a soft dough. Turn out dough onto a lightly floured
surface and knead for 5 10 minutes or until smooth and elastic. Place the dough in a greased
bowl, cover and leave to rise in a warm place for about 30 minutes, until almost doubled in size.
3. Knock down, knead until smooth and divide into two pieces. Press flat and place onto greased
baking trays.
4. Filling: Heat oil and butter in a heavy-based saucepan. Fry onions and garlic for about 2
minutes until soft. Remove from heat and leave to cool slightly. Add cheese, sun-dried tomatoes,
herbs and seasoning.
5. Roll the dough on a lightly-floured surface to about 3 mm in thickness. Use a plate to cut about
two 22 cm circles. Brush the surface of each with olive oil.
6. Spoon half the filling on one side of each pastry, leaving a few centimetres border open. Brush
the edges of the dough with water. Fold dough over, pressing edges to seal well.
7. Place onto a greased baking tray and brush with egg and milk. Bake in a preheated oven at
200 C for 15 - 20 minutes, or until golden brown.
Tips:
Substitute Cheddar cheese with mozzarella.
Substitute sun-dried tomatoes with 450 g asparagus salad cuts or spears, drained

Pizza (Serves 4 - 6)
Ingredients:
Base
625 ml Blue Ribbon cake flour (2 cups)
3 ml salt ( tsp)
3 ml sugar ( tsp)
10 g sachet instant dry yeast
15 ml olive oil (1 Tbsp)
240 ml lukewarm water
Topping
400 g can tomatoes, chopped
50 g tomato paste
500 ml grated Cheddar cheese (2 cups)
1 onion, peeled and sliced, optional
3 cloves garlic, peeled and chopped, optional
4 strips back bacon, quartered
2 bananas, peeled and sliced
30 ml chopped fresh origanum (2 Tbsp) or 10 ml dried (2 tsp)
salt and freshly ground black pepper to taste
Method:
1. Base: Sift flour and salt in a bowl. Add sugar and yeast.
2. Mix oil and water and add to flour, mix to a soft dough. Turn out onto a floured surface and
knead lightly until smooth, for about 4 5 minutes.
3. Place dough in a greased mixing bowl, cover and leave to rise in a warm place to double the
size.
4. Preheat oven to 200 C. Knead dough down and divide in 4. Press flat and place on a greased
oven tray.
5. Topping: Mix tomatoes and paste and spread over dough. Sprinkle cheese, onion and garlic
over. Layer bacon and banana on.
6. Bake in a preheated oven at 15 20 minute, depending on thickness. Sprinkle with herbs and
seasoning.
Substitute bacon and bananas with any other vegetables, such as cherry tomatoes, peppers or
pineapple.

Quick asparagus and sausage pie

(Serves 4 - 6)
Ingredients:
30 ml cooking oil
1 medium onion, chopped
about 200 g cheese grillers (about 3), chopped
125 g fresh asparagus, cut in half
30 ml chopped fresh herbs or 10 ml mixed dried
herbs
salt and freshly ground black pepper to taste
125 ml grated Cheddar cheese ( cup)
2 extra-large eggs
250 ml milk
60 ml Blue Ribbon self-raising flour ( cup)
Method:
1. Heat oil in a heavy-based pan. Add onion and fry until golden brown. Add cheese grillers and
asparagus and fry lightly.
2. Remove from heat and add herbs and seasoning. Layer in base of a greased oven proof dish.
Sprinkle with grated cheese.
3. Dissolve flour in a little milk. Add eggs and remaining milk and whisk until smooth.

Pour over ingredients in dish. Bake in a preheated oven at 180 C for 40 minutes, or until set and
golden brown.

Roasted vegetable pie

(Serves 4 6)
Ingredients:
Pastry
500 ml Blue Ribbon cake flour (280 g)
2 ml salt
125 g butter
1 egg yolk
about 60 ml iced water
Filling
600 g butternut, cut into 2 cm pieces
1 onion, halved and quartered
8 cloves garlic, unpeeled
80 ml olive oil
4 5 fresh rosemary sprigs
100 g feta, broken into small pieces
Method:
1. Pastry: Sift flour and salt in a large bowl. Rub in the butter until mixture resembles
breadcrumbs.
2. Mix egg yolk and water and add to dry ingredients, mixing well. Knead lightly on floured surface
until smooth and cover in plastic wrap and refrigerate for about 20 minutes.
3. Filling: Place butternut, onion and garlic cloves on a baking tray, drizzle with olive oil and bake
for about 25 minutes, or until the butternut is soft. Leave to cool.
4. Roll out the pastry on a lightly floured surface to a thickness of 3 mm, into a circle of about 35
cm. Arrange butternut on pastry base, leaving an edge of about 5 cm open.
5. Top butternut with onion, flesh of garlic and rosemary sprigs. Sprinkle feta over and fold pastry
edges over filling, overlapping pastry. Bake in a preheated oven at 200 C for 25 - 30 minutes.

Rotis
(Makes 12)
Ingredients:
250 ml Blue Ribbon cake flour (1 cup)
250 ml wholewheat flour (1 cup)
5 ml salt (1 tsp)
5 ml ground coriander (1 tsp)
2 ml ground turmeric ( tsp)
10 ml cumin seeds (2 tsp)
15 ml cooking oil (1 Tbsp)
about 180 ml water
about 30 ml butter or ghee
about 30 ml cooking oil
Method
1. Sift the flour, salt and spices. Add seeds. Add oil and water and mix until a soft dough. Knead
lightly on a floured surface for about 5 minutes until smooth. Cover and leave to rest for about 30
minutes.
2. Divide dough in half and then each in about 6 pieces, making 12 in total. Roll each roti into
disks of about 18 cm in diameter.
3. Heat a heavy-based saucepan, add ghee and little oil. Fry each roti until golden brown on both
sides and puffing up. Continue until all rotis are done and place on paper towel to absorb most of
oil. Serve with any fillings of choice.

Samoosas
(Makes about 24)
Ingredients:
Dough:
750 ml Blue Ribbon cake flour (3 cups)
5 ml salt (1 tsp)
250 ml cold water (1 cup)
5 ml lemon juice (1 tsp)
Mince filling:
30 ml cooking oil (2 Tbsp)
500 g lean beef mince
2 onions, peeled and chopped
2 cloves garlic, crushed
1 green chilli, seeded and finely chopped
10 ml finely chopped coriander leaves (2 tsp)
salt and freshly ground black pepper to taste
10 ml strong curry powder (2 tsp)
3 ml garam masala ( tsp)
1 ml ground turmeric
cooking oil for frying
Method
1. Dough: Sift flour and salt Add water and lemon juice and mix to a stiff dough.
2. Divide dough into 12 portions and roll each between hand palms. Roll into 12 discs.
3. Place 6 discs on top of each other, brushing with oil on both sides and sprinkling a little flour
on. Leave bottom and top of discs ungreased. Roll pile of discs into a large circle of about 30 cm.
4. Place dough on a greased baking tray and bake in preheated oven at 200 C for 3 - 5 minutes
to separate layers. Trim edges. Repeat with remaining dough.
5. Cut into strips of 6 cm wide x 20 cm long. Separate layers carefully. Fill on edge with filling and
fold in triangle. Moisten edge with water and fold to complete samoosas.
6. Filling: Heat oil in a heavy-based saucepan and brown mince. Add onions and garlic and saut
until soft. Add remaining ingredients and fry for about 2 minutes. Set aside to cool.
7. Fill samoosas and chill in refrigerator for about 30 minutes before frying. Fry in hot oil, turning
until golden brown. Drain on paper towel.

Vegetable quiche
(Serves 4 - 6)
Ingredients:
Pastry:
250 ml Blue Ribbon cake flour (1 cup)
250 ml grated Cheddar cheese (1 cup)
125 g butter or margarine
Filling:
45 ml butter or margarine (3 Tbsp)
1 small onion, quartered
200 g butternut, cut into bite-size pieces
3 baby marrows, sliced
1 clove garlic, crushed
125 ml sour cream ( cup)
125 ml milk or cream ( cup)
2 extra large eggs
30 ml chopped fresh mixed herbs (2 Tbsp) or 10 ml dried (2 tsp)
salt and freshly ground black pepper to taste
30 ml grated Parmesan cheese, optional (2 Tbsp)
Method
1. Pastry: Mix all ingredients to a soft dough in a food processor or by hand. Press into base and
sides of a greased 24 cm quiche dish.
2. Filling: Heat butter and saut onion, butternut, baby marrows and garlic until slightly soft.
Spoon all vegetables onto the pastry base.
3. Whisk sour cream, milk, eggs, herbs and seasoning. Pour over vegetables. Sprinkle Parmesan
cheese over and bake in a preheated oven at 160 C for 30 40 minutes.

Almond citrus slices

(Makes about 12 large)

Ingredients:
Base:
125 g butter or margarine
60 ml castor sugar ( cup)
250 ml Blue Ribbon cake flour (1 cup)
Topping:
80 g butter or margarine
80 ml castor sugar (1/3 cup)
2 extra large eggs
15 ml grated orange or lemon rind
250 ml ground almonds (100 g)
125 ml flaked almonds (50 g)
60 ml smooth apricot jam
Method
1. Base: Cream butter and sugar together until light and fluffy. Add sifted flour and salt and spread
evenly into a greased 20 cm x 24 cm pan.
2. Topping: Cream butter and sugar together. Add eggs, one at a time and beat well after each
addition. Stir in orange rind and ground almonds. Mix well and spread over base.
3. Sprinkle with flaked almonds and bake in a preheated oven at 180 C for about 20 minutes.
Brush with warm apricot jam and leave to cool in pan before cutting into slices.

Chewy chocolate brownies

(Makes 24 squares)
Ingredients:
150 g dark chocolate
200 g butter or margarine
3 extra large eggs
310 ml sugar (1 cups)
5 ml vanilla or caramel essence (1 tsp)
160 ml Blue Ribbon cake flour (2/3 cup)
250 ml walnuts or pecan nuts, optional (1 cup)
Method
1. Melt chocolate and butter in microwave oven. Leave to cool slightly.
2. Whisk eggs and sugar until light and creamy. Add essence. Fold chocolate into egg mixture
and mix well. Sift flour and fold in until smooth.
3. Spoon mixture in a greased oven pan of about 20 cm x 24 cm and bake in preheated oven at
180 C for about 35 minutes. Leave to cool in pan and cut into squares.

Chocolate caramel shortbread

(Makes 24 )
Ingredients:
Shortbread
125 g butter of margarine
80 ml sugar (1/3 cup)
375 ml Blue Ribbon self-raising flour (1 cups)
2 ml salt ( tsp)
Caramel filling
125 g butter of margarine
30 ml golden syrup (2 Tbsp)
397 g can condensed milk
125 ml sugar ( cup)
Chocolate topping
125 g dark chocolate
15 ml butter or margarine (1 Tbsp)
Method
1. Shortbread: Beat butter and sugar together until light and creamy.
2. Sift flour and salt, add to butter mixture and knead to a stiff dough.
3. Press in a greased Swiss roll pan of about 23 cm x 32 cm. Prick base with a fork and bake in a
preheated oven at 160 C for 15 20 minutes.
4. Filling: Boil all ingredients together in a heavy-based saucepan for about 5 minutes until
starting to thicken. Stir constantly to avoid burning. Spoon over shortbread base and leave to set.
5. Topping: Melt the chocolate and butter in microwave or top of a double boiler. Spread over
caramel layer and cut into squares or slices.

Cinnamon buns

(Makes about 20 slices)

Ingredients:
Dough:
4 x 250 ml Blue Ribbon cake flour
5 ml salt (1 tsp)
15 ml sugar (1 Tbsp)
10 g packet instant yeast
200 ml milk, lukewarm ( cup)
125 g butter or margarine, melted
2 extra large eggs
Filling:
60 g butter, melted
250 ml mixed cake fruit (1 cup)
30 ml cinnamon sugar (2 Tbsp)
Glace icing:
375 ml icing sugar (1 cup)
50 ml water
Method
1. Sift flour, salt and sugar together. Add yeast and mix well.
2. Add lukewarm milk to dry ingredients. Mix melted butter and eggs with a fork until smooth and
mix in.
3. Knead until smooth and elastic. Place dough in large greased bowl, cover and leave to rise for
about 30 minutes.
4. Knock down, divide in half and roll each on lightly floured surface. Roll each to a rectangle of
about 24 cm x 32 cm.
5. Filling: Brush half the melted butter on each dough, leaving edges open. Cover surface with
cake mix. Sprinkle cinnamon sugar over.
6. Roll up tight and press together on ends. Slice the roll at approximately 2 cm intervals and
place the slices flat down on a greased baking tray. Leave to double in size for about 15 minutes.
7. Bake in a preheated oven at 180 C for about 15 minutes.
8. Icing: Sift icing sugar and add enough water for a runny consistency. Drizzle over slices.

Crumpets (Makes 24)

Ingredients:
250 ml Blue Ribbon cake flour (1 cup)
10 ml baking powder (2 tsp)
1 ml salt
30 ml sugar (2 Tbsp)
1 extra large egg
200 ml milk ( cup)
15 ml melted butter or margarine (1 Tbsp)

Method
1. Sift flour, baking powder and salt together. Add sugar.
2. Beat the egg, milk and melted butter together and add to dry ingredients.
3. Beat until smooth and leave the batter standing for about 30 minutes.
4. Add butter to a frying pan and fry spoonfuls of batter on a hot, greased pan. Fry until golden
brown, turning when bubbles appear on surface.
5. Serve with butter, jam, syrup or honey.
Variations:
Add any fruit of choice, such as crushed pineapple or mashed bananas for fruity crumpets.

Date slices
(Makes 45)
Ingredients:
Base
250 g butter or margarine
250 ml sugar (1 cup)
1 extra large egg
700 ml Blue Ribbon cake flour (2 cups)
20 ml baking powder (4 tsp)
2 ml salt ( tsp)
Filling
500 g pitted dates
250 ml sugar (1 cup)
250 ml water (1 cup)
Method
1. Cream butter and sugar together. Add egg and beat until light and creamy.
2. Sift dry ingredients and add. Knead lightly to a soft dough. Press three-quarters of dough in a
greased oven pan of about 24 x 34 cm.
3. Filling: Boil all ingredients together. Leave to cool for a few minutes and spread over dough.
Grate remaining pastry over date filling. Bake in a preheated oven at 180 C for 15 - 20 minute.
Cut into squares and turn out onto cooling rack.

Fruit slices
(Makes 30)
Ingredients:
250 ml Blue Ribbon self-raising flour (1 cup)
5 ml mixed spice (1 tsp)
125 ml castor sugar ( cup)
250 ml cake mix (1 cup)
125 ml desiccated coconut ( cup)
125 ml choc bits ( cup)
2 extra large eggs, beaten
100 g butter, melted
Lemon icing
375 ml icing sugar (1 cups)
15 ml soft butter (1 Tbsp)
30 ml lemon juice (2 Tbsp)
Method
1. Combine sifted dry ingredients, sugar, fruit, coconut and choc bits.
2. Stir in eggs and butter. Spoon and press mixture evenly into a greased 20 cm x 24 cm
rectangular tin.
3. Bake in a preheated oven at 180 C for 20 - 25 minutes. Leave to cool for 15 minutes.
4. Icing: Sift icing sugar, add butter and lemon juice and mix until smooth. Spread icing over and
leave to cool in tin before cutting into slices. Store in airtight container.
Tip
Cut these biscuits carefully as they break easy.

Honey muesli squares

(Makes 28 squares)
Ingredients:
125 g butter or margarine
125 ml sugar ( cup)
15 ml honey (1 Tbsp)
2 extra large eggs
125 ml desiccated coconut ( cup)
500 ml Blue Ribbon self-raising flour (2 cups)
310 ml milk (1 cups)
Topping:
60 g butter or margarine
15 ml honey (1 Tbsp)
375 ml icing sugar (1 cups)
15 ml hot water (1 Tbsp)
125 ml muesli ( cup)
Method
1. Beat butter, sugar and honey in a mixing bowl. Add eggs and beat until light and fluffy. Add
coconut.
2. Sift flour and add alternately with milk to egg mixture. Mix well and spoon into a greased 23 cm
x 32 cm Swiss roll pan. Bake in a preheated oven at 180 C for about 15 minutes. Leave to cool.
4. Topping: Beat butter and honey in a bowl. Add icing sugar and water until a smooth mixture.
Top cake with icing and sprinkle muesli over. Cut into squares.

Rice flakes and coconut fingers

(Makes 21)
Ingredients:
250 ml Blue Ribbon self-raising flour (1 cup)
60 ml sugar ( cup)
250 ml desiccated coconut (1 cup)
250 ml rice flakes (1 cup)
125 g butter or margarine
Method
1. Mix all dry ingredients together. Melt butter and
mix through. Press in a greased pan of about 20
cm x 24 cm.
2. Bake in a preheated oven at 180 C for about 25 minutes. Whilst warm, cut into fingers. Dust
with icing sugar.

Festive Mince Pies

(Makes about 16)
Ingredients:
500 ml Blue Ribbon cake flour (280 g)
2 ml salt
125 g butter, chilled and cut into small cubes
1 medium egg, lightly beaten
5 ml finely grated orange rind
about 30 ml orange juice
225 g mincemeat ( jar)
1 medium egg, beaten with a little cold water for
glazing
Method
1. Sift flour and salt in a bowl. Rub in butter until it resembles fine breadcrumbs.
2. Add the egg, orange rind and juice to mix into a ball. Alternatively, use a food processor to
make the pastry. Wrap in cling wrap and chill in the fridge for about 30 minutes.
3. Roll half of the pastry out on a lightly floured surface to 3 mm thick. Use a 6 cm round cookie
cutter to make 16 rounds. Place in bottom of greased bun tin. Top each base with the mincemeat.
4. Use a star-shaped cutter to cut the remaining pastry. Place on top of the mincemeat.
5. Brush each pie with a little of the egg glaze and bake in a preheated oven at 200 C for 10 12
minutes or until golden brown. Leave to cool for 4 5 minutes and sprinkle lightly with castor
sugar.
Variations
Replace the stars with grated pastry for topping to make crumble.
To freeze, complete mince pies and store without egg glaze. Bake off from frozen, after glazing.

Milk Tart

(Makes 2 tarts)

Ingredients:
Base
250 ml Blue Ribbon cake flour (1 cup)
5 ml baking powder
2 ml salt
80 ml sugar (1/3 cup)
100 g butter or margarine
1 extra large egg, beaten
Filling
750 ml milk (3 cups)
80 g butter or margarine
80 ml cake flour (1/3 cup)
4 extra large eggs, separated
100 ml sugar
ground cinnamon for sprinkling
Method
1. Base: Sift flour, baking powder and salt. Add sugar and rub in butter. Add beaten egg and mix
well to a soft dough.
2. Press dough into two greased 23 cm pie plates.
3. Filling: Heat milk in a heavy-based saucepan. Add butter, melt and remove from heat.
4. Sift flour and salt, add egg yolks with sugar and beat well.
5. Add some of the heated milk to egg mixture, stir well and pour back into saucepan. Boil for a
few minutes until thick, stirring constantly, and remove from heat.
6. Beat egg whites until soft peak stage and fold lightly into cooked mixture. Pour filling into the
two bases.

7. Bake in a preheated oven at 180 C for about 20 minutes, sprinkle ground cinnamon over the
top and bake for another 10 minutes.

Stollen
(Makes 1 stollen )
Ingredients:
625 ml Blue Ribbon cake flour (2 cups)
2 ml salt
3 ml mixed spice ( t)
60 g butter or margarine
30 ml castor sugar
8 ml instant dry yeast ( sachet
1 extra large egg, beaten
about 125 ml warm milk ( cup)
250 ml mixed dried fruit (150 g)
125 ml whole almonds (50 g) coarsely chopped
125 g marzipan
50 g red glac cherries, halved
icing sugar for dusting over
Method
1. Sift the flour, salt and spices in a bowl. Rub in the butter. Add sugar and yeast and mix well.
2. Add the beaten egg and warm milk and mix to a soft dough. Turn out on a surface, lightly
sprinkled with flour. Knead about 5 10 minutes until smooth.
3. Turn out in a greased bowl and cover. Leave to rise in a warm place until doubled in size.
Knock down, knead well and add fruit and nuts. Shape the dough in a rectangular of about 18 x
22 cm.
4. Roll out the marzipan to the slighter shorter length of the stolen. Place the marzipan roll in
the middle of the dough. Add cherries on marzipan and fold dough over to close well.
5. Place on a greased baking tray and leave about 15 minutes to rise again Bake in a preheated
oven at 180 C for about 30 minutes until light brown. Leave to cool. Store airtight for about one
week.