Friday, October 16, 2009

FRIDAY - Recycling and Recipes!!!

There is nothing like waking up and realising it is Friday - except these days I also work on Saturdays - but Saturday is a different kind of day it is kind of like a free dress day at school!! ( In Australia all schools except some privatley run primary schools have compulsory uniform rules).

I am not commenting anymore on the garbage situation - I think my "friends" jumped too quickly onto the "madwoman" bandwagon - so from now on Joolzmac and I will suffer in silence as we sort other peoples laziness.

But seriously it has made me realise that now I am working full time again how much packaging there is in things. I always used to take my storage jars to the organic shop and get them filled there - they just weigh the jar then weigh it again after it is full of flour or whatever. But I don't have time to do that these days so ther are flour packets, sugar packets the list goes on. As I work more hours I seem to be more disorganised with shopping and food preparation - oh I still cook every night - no takeaway - So no packaging is the biscuits!!

In an attempt to be a good mother I have been buying - buying mind - you biscuits (cookies) for the kids for lunches (hang head in shame ....) and afternoon teas.

So today the challenge for you my friends is to give me your easiest - yummiest - quickest biscuit and slice recipes.

Sunday I am cooking all day to fill the freezer with things so no more bought biscuits and no more packaging.

Can't wait to see what you all come up with.



Angie said...

I have a big 13" x 12" x 1½" deep tin with straight sides. I line the bottom with baking parchment. Then I make 4 different 4oz (2 egg) sponge mixtures - let's say vanilla, chocolate, coffee and coconut. Put each mixture in an imaginary quarter length of the tin and bake it (Gas 4) in the middle of the oven. Let it cool for 5 mins in the tin then on a wire rack. When cold cut it into slices (size your choice) and decorate with buttercream, water icing, jam - whatever you fancy. I wouldn't put water icing in the freezer but buttercream is fine. You get lots of slices of cake but they all look different so other kids will think your kids have a wizard of a mum!

Lyn said...

sorry I'm a bit late, but here's my easy fruit slice recipe:
1 cup SR flour, 1 cup coconut, 1 1/2 cups mixed dried fruit (whatever you like), 2 eggs, 1 cup sugar, 1 tspn mixed spice, 1/2 cup choc-bits, 90g butter or margarine. Melt the butter, then combine all the ingredients and press into a greased slab tin and bake 180 degrees for 40 minutes.


Tracey McBride said...

Hello Daisy Mum! You are doing a wonderful job.

I like to do a shortcut fruit crumble (great for desserts and sometimes even as a breakfast treat, with the addition of a bit of yogurt). Here's how it's made.

You'll need...

one lightly oiled pie pan (I like to use glass)...

prepared fruit to fill it: Peeled and sliced apples, pears, peaches, apricots, plums, or berries, canned and/or fresh--I use what's in season and/or combine it with what's in the frig or pantry. Or mix several varieties of similar texture (so they bake evenly)--add in some cinnamon, nutmeg and ginger to taste...

1 to 2 cups of yellow cake mix (this is your easy crumble topping). Hint: I buy cake mix when it goes on sale (for about $1 US) and keep a few in my pantry, specifically for this recipe.
(Option: Mix your own topping ahead of time and store: 1/4 cup all purpose flour; 1/4 cup brown sugar--mix with 3 or 4 TBS butter before sprinkling it atop the fruit)...

2 TBS melted butter or you may substitute butter for about 1/4 cup of liquid such as fruit juice etc.(Omit this if you are using the NON cake mix option, mentioned above)...

To Make:
Placed prepared fruit into your pie pan...

sprinkle DRY cake mix atop the fruit...

drizzle the butter or juice atop the dry cake mix.

Bake at 350-degrees for about 30 minutes or until the topping browns lightly and the fruit is cooked but not mushy. (Note: Hard fruit such as fresh apples and pears will take longer to cook: Add a few minutes to cooking time if needed but keep a bit of an eye on the topping so it doesn't brown too much.)

This is a classic dish in our house! My older children (in their twenties) still talk about waking up to the smell of me baking this as a breakfast treat. It also is an easy and economical way to fill out a dessert buffet if you're entertaining.