Wow, it is August already! There is only one more month of winter left sadly. It really is my favourite time of the year as it is cold, wet (in a normal year) and full of frolicking lambs!! It is indeed a very busy time here on the farm but I have managed to find some time to bake some delicious treats for smoko and school lunches. Of course, you will find a printable PDF just above so you can print it out and add to your favourite recipe collections.
First of all we have the Cream Cakes. This recipe comes from the Nursing Mothers Association book and it was given to me by my sister in law when I had Charlie (13 years ago!). It is something that I consult regularly as it has lots of cool things in it (including a jellied tongue recipe). I found this recipe accidentally whilst looking for something else. It seemed pretty easy and I had all of the ingredients in the fridge/pantry. It did not disappoint. It took longer to heat up the oven than it did to prepare the batter. You mix it all in a jug, spoon the batter in, whack in a teaspoon of your favourite filling and bake away for 13 minutes.
Place eggs, cream and sugar in a jug and whisk to combine. Add SR flour, vanilla and stir. That’s it. The hardest thing you will have to decide is what to fill them with!!!
Next, we have a Baked Cheesecake Slice. This can be done the traditional way in a round springform pan, or it can be done in a lamington pan (mine is 9 inches by 11 inches) and I bought it from the Reject Shop. Best buy ever!! I like to do it in a lamington tin as you can feed a heap of people whereas you only have limited slices with the round version. You’ll see what I mean.
First, you process a packet of Marie biscuits (or Maria from Aldi) and then add butter. Pour this in to your lined pan and use a glass to spread it evenly on the bottom (and up the sides for the round version). I used my gorgeous elephant glass because it is so pretty! Refrigerate for 30 mins whilst you prepare the filling.
Preheat oven to 160 degrees Celcius. Now a good mate of mine (who used to be a baker) told me an awesome time tip when baking goodies. That is to place a bowl of hot water in the bottom of the oven so it creates steam whilst the cheesecake (or anything really) cooks. It is such a great tip and one that I use all the time.
Process (or beat) cream cheese (at room temp), sour cream and sugar together until smooth. Add eggs, and vanilla and then I add some lemon zest and juice (just a squirt) for some extra tanginess. Process this until combined and then pour in to your lined tin. Cook for an hour in the round tin or 40 mins in the lamington pan. Turn the oven off and leave the cheesecake in the oven to cool completely with the door ajar. Then place in the fridge for later. Serve with mixed berries and icing sugar for that café style look!!
Last but not least is a passionfruit tea cake that I got from the Women’s Weekly Food website. Here is the recipe for you: https://www.womensweeklyfood.com.au/recipes/passionfruit-teacake-31294
Trust me, it is delicious.
What is your favourite season of the year?
Let me know if you give any of these a go and tell me what you think. Is there something that you want me to cook before you give it a go? I would be happy to be a Guniea pig!!! Drop me an email at anna@thefarmerandthecook.com.au and I would be happy to help you out!
Enjoy the rest of winter, see you in the spring!
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