Apple Cake - made in a food processor

2 medium apples
1 cup sugar - I used about 1/2 cup

1 large egg
100 g melted butter
1 cup plain flour
1 tsp cinnamon
1 tsp mixed spice
1 tsp baking soda
1/2 cup chopped walnuts

Heat oven to 180

Core and chop the apples into about quarters (do not peel)
Put into food processor and 'whiz' into pieces the size of peas
Quickly add butter, sugar and egg - process to mix thru
Measure remaining ingredients on top - mix breifly using pulse
Spoon into a 20cm square tin, lined with baking paper
Bake for 45-60 mins until cntre springs back and skewer comes out clean
Leave for 5-10 mins before turning out.

Ice or just dust with icing sugar or ice with cream cheese icing

Cake turned out lovely and moist!

NOTE : I used 1/4 tsp baking powder and 1/4 tsp baking soda

I didn't bother putting anything on top or adding the walnuts

Thanks again EBB boysmum

Mothers Apple Tart REVISED ADDITION WITH PLUMS

I had 4 plums hanging around that no one was eating so I cut them up, threw out the stones and stewed them on the stove for about 5 minutes with a little sugar.

Followed the recipe below (minus the apples of course) and YUM!!!! Better than the apple!!!

Wonder which fruit I can try next???

Mothers Apple TART :D

½ Cup Sugar

1 ½ Cup Self Raising Four
125g Melted Butter
1 egg beaten
1 can Apples

(I used home stewed)

Turn oven 180 Degrees Celsius

Grease 20cm square dish
Mix together Sugar, Flour, Butter and Eggs
Crumble half of the mixture over the base of the greased dish
Dot the apples around on top of the mixture
Crumble the rest of the mixture over the top of the apples
Sprinkle with nutmeg and sugar
Bake for 20 Min (sometimes I do for a little longer, until there is a nice colour on top)

(I dont bother with the nutmeg but you must sprinkle the sugar on top for extra crunch)

Connor got an A+ for this in cooking class! :D

Thanks Mum via Ryan

Preserving - Sterilising and Sealing Jars

When making preserves, cleanliness in the kitchen is very important to prevent contamination of the mixture by airborne bacteria or fungi.

JARS : I use a mixture of old jars I have laying about and some I have purchased specifically for preserving.

First wash jars and their lids in hot soapy water or you can put them in the dishwasher.

Then place them in a cold oven, bring temperature to 120°C and leave for approximately 30 minutes.

OR

Place them in a large saucepan, cover them with cold water, bring to boil and simmer for approximately 20 minutes (top up with boiling water from time to time if required)

I tend to use this method and use a cheap, large soup pot I picked up from Woolworths for about $15.00.

Fill jars with hot preserves while they are still hot making sure you don't touch any of the inside surfaces to avoid contamination. Usually fill to about 1/4 inch from the top.

Once jars are filled, wipe around the top of any jars with a clean (sterilised) cloth to clean up any spillages.

Put lids on jars and place into a saucepan of boiling water to seal.

Jams, Jellies, Marmalades and Fruits for approximately 15mins

Tomatoes for approximately 40mins

NOTES TAKEN FROM COUNTRY WOMEN'S ASSOCIATION PRESERVES COOKERY BOOK

Preserving - Testing For Setting Point

To be sure that your jam, jelly or marmalade is going to set properly, you need to know when it reaches its setting point. This may take up to 20 minutes of boiling but to avoid over cooking its best to start testing after five minutes or so.

There are three easy ways to test for setting -

• Test temperature of the mixture with a sugar thermometer, setting point is 105°C

• Chill a saucer in the freezer. Place a teaspoon full of the hot mixture on the cold saucer and place back in freezer for 30 seconds or leave for 2-3 minutes on your bench. Then push with your finger and if ready it will wrinkle and feel firm.

• Stir mixture with a wooden spoon, lift spoon and turn to cool the mixture on it, then hold the spoon horizontally. The mixture should form a firm drop on the edge of the spoon if ready.

I usually do a combination of the first two points to be sure :o)

NOTES TAKEN FROM THE COUNTRY WOMEN'S ASSOCIATION, PRESERVES COOKERY BOOK

Plum Jam

2kg plums

125ml lemon juice

1.5kg sugar

Put two small plates in the freezer for testing purposes

(see testing for setting point)

Cut the plums in half and remove stones.

Place in a large pan and add 1 litre (4cups) of water.

Bring slowly to the boil, then reduce the heat and simmer, covered for 50 minutes or until the fruit is soft.

Add lemon juice and sugar

Stir over low heat without boiling for 5 minutes or until sugar has dissolved.

Bring to the boil and boil for 20 minutes, stirring often.

Remove any scum from the surface during cooking.

When setting point is reached spoon into sterilised jars and seal.

(see sterilising and sealing jars)

Recipe from Jams and Preserves, Murdoch Books