My strawberry patch is going gangbusters at the moment. And, if I can beat the birds, we will have a fantastic crop - more than enough to eat, make jam and perhaps even enough to make shortcake.
This recipe makes six individual shortcakes and is very quick and easy.
2-1/2 cups SR flour
1/2 cup milk
3 tbsp sugar
3 tbsp butter or margarine, melted
2 punnets strawberries, sliced and sweetened (about 500g)
300ml bottle cream, whipped
Preheat oven to 220 degrees Celsius. Stir flour, milk, sugar and butter until soft dough forms. Drop 6 spoonsful onto a baking paper lined cookie sheet. Bake 10-12 minutes or until golden brown. Remove to a cake rack to cool. Split shortcakes; fill and top with strawberries. Add a dollop of whipped cream. Serve and enjoy!
This recipe is from the Desserts Recipe File
Old Fashioned Lime Milk Ice-blocks
This recipe from the Cheapskates Club Tip Store was shared with us by regular contributor to the Tip Store Mi Caulfield and they are so good. I've put a batch in the freezer ready for the warmer days heading our way this coming weekend. Juicing all those limes during winter and using MOO yoghurt makes these ice blocks quick and cheap.
Old Fashioned Lime Milk Ice Blocks
1/2 cup freshly squeezed lime juice (or lemon juice if preferred)
350g Greek yoghurt (or thickened cream])
4 tbsp of icing sugar (or to taste)
Whisk together, and put into icy pole moulds. Freeze.
Baked Rice Custard
Who's old enough to remember the Women's Weekly Cookery Club? The one where you sent away and they sent you a box, with dividers, then each month a new set of recipe cards would arrive in the mail? I think it was the precursor to the Women's Weekly cookbooks, and as soon as I started working I subscribed and collected those recipe cards in the neat off-white box.
I still have them and I still use them, quite often. They're over 30 years old now, and quite tattered. But those favourite recipes are much loved and guarded. One of them is the Baked Rice Custard. It was something my mother made weekly during winter as we were growing up, and we'd have it with ice-cream or a drizzle of cream when it was hot, then the next night it would be with hot custard over the top.
My brother and I would beg to be allowed to have the "skin" off the top. Mum sprinkled it with nutmeg and sugar and it was so good - worth fighting with a brother over!
Then, when we were first married I would make creamed rice or baked rice custard every week, it was one of Wayne's desserts. These days they are a treat, we don't eat dessert very often. But back then he had dessert every night, without fail. Both puddings are a great way to use up milk that is about to go off or excess milk if you have it.
Here's my easy recipe for baked rice custard - it's good hot or cold!
Baked Rice Custard
1/4 cup rice
2 cups boiling water
1/3 cup sugar
1 tsp vanilla
2-1/2 cups milk
1/4 cup sultanas
Cook the rice in the boiling water, about 10 minutes. Drain well. Beat the eggs, sugar and vanilla, add rice and sultanas and stir to combine. Add milk and stir again. making sure rice and sultanas are evenly distributed. Pour into a shallow oven-proof dish. Stand in a baking dish and fill with water to about halfway up the side of the pudding dish. Bake in a moderate oven for 30 minutes, reduce the heat to moderately slow and continue to cook for a further 30 - 40 minutes or until custard has set.
Depending on appetites and generosity when serving, this will give you 6 - 8 serves. It keeps for up to three days covered in the fridge too. I use a 1 litre enamel pie dish to make this pudding, just make sure to butter it well so the rice and custard don't stick to the bottom and sides.
From Debt Free, Cashed Up and Laughing
The 69 Cent MOO Drumstick
Over the weekend I thought I'd give everyone a treat and buy us all and ice cream. My ice cream of choice was a Drumstick, after all it's an Aussie icon, and this was a treat. Until I saw the price! $3.40 each - so $17.00 for the five of us to enjoy an ice cream. That put paid to that treat, $17 on ice creams is just too much for our entertainment budget. I was explaining this to Hannah as we drove home via Hungry Jacks for a 50c ice cream - a much more budget friendly treat.
Last night Hannah announced that she was making dessert for us all. Now we very rarely have dessert and when we do it's usually fruit based - an apple sponge or strudel or fruit salad or a pie of some kind so everyone was very excited, waiting to see what she would make.
She made us drumsticks! And much bigger and nicer drumsticks than the Streets ones I didn't buy (sorry Streets, you just don't make the grade anymore). They were delicious, better than a bought ice cream and a fraction of the price. If you like an ice cream treat every now and then, try these MOO drumsticks, they really are good.
4 waffle cones
4 large scoops vanilla ice cream
1/2 cup milk chocolate buttons
1/4 cup crushed nuts
Melt the chocolate. Take a teaspoon of the melted chocolate and pour into the tip of each waffle cone. Swirl around to coat the inside of the cone. Put a scoop (or two) of ice cream into each cone. Drizzle the ice cream with melted chocolate, sprinkle with chopped nuts. Put them into the freezer for a few minutes to set. Makes 4 ice creams. Enjoy!
The costings are:
1 packet waffle cones - $4.06 [packet of 12, $0.34 each
2 litres vanilla ice cream - $2.19, $0.20 per ice cream
Chocolate buttons - $2.88 a 375g packet, $0.10 per ice cream
Crushed nuts - $1.22 a 200g packet - $0.05 per ice cream
The waffle cones, choc buttons and nuts came from Coles, the ice cream is from Aldi.
These homemade drumsticks are more than twice the size of the official version for less than a quarter of the price.
I think they're nicer too, the cones were delightfully crispy, not soft and soggy. Why wouldn't you MOO them?