Jam Drops

 Jam drops are a family fave. I made the pictured jam drops from a recipe in my high school home ec cookbook, Day to Day Cookeru, by LM Downes. 

My mother said she would have liked a bit more salt in the dough, and yo replace a tablespoon of flour with cornflour to make them crispier. That’s her personal preference, but try it if you’d like.

TWD - Oatmeal Cookies with Nuts and Chocolate

 It’s Tuesday with Dorie again, and this week’s recipe is for all American Oatmeal Cookies with Nuts and Chocolate. And raisins 😀

These were pretty straight forward to make and tasted good. There’s a hint of cinnamon in them which went well with the other flavours.

They’d be good funking biscuits with a cuppa - crunchy outside, chewy in the middle.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Lemon Delicious

Lemon Delicious with custard was a staple dessert in our house growing up. It is easy to make but so good to eat. It really hits the spot on a cold night.

Mum always makes Lemon Delicious from a Margaret Fulton recipe, published in a cookbook she received for her 21st birthday. If you want to try it, here is the recipe: 

Berry Ricotta Cake

Recently, I had some ricotta and frozen berries to use up, so what better way to do so than in a cake!

I topped my slice of cake with some Greek yoghurt - delicious, especially when the cake is still just warm.

The recipe for this Berry Ricotta Cake comes from Woolworths Fresh Ideas magazine. If  you are interested in making it, here is the recipe:

TWD - Lemon Meringue Layer Cake

This week’s Tuesdays with Dorie recipe is Lemon Meringue Layer Cake. This delicious lemony cake has four components, none of which is hard to make. The hardest part is assembly.

First up, you make the cake. It is a lemon cake, not too dense, but not too light. I reduced the recipe by half and made a single 6” cake which I sliced in half (or maybe 2/3 and 1/3 😆) for the layers.

While the cake is baking, you make a simple syrup from lemon juice and sugar, which is brushed liberally over the cake while it us still hot.

Next, you make a lemon cream, which is chilled in the fridge while the cake cools.

Finally, you make a lemon buttercream. Assembly of the cake involves sandwiching the lemon cream between the two cake laters, then freezing the cake for 15 minutes to set the lemon cream.

Finally, the whole thing is smothered in buttercream and topped with a thin layer of lemon cream.

 You have to chill the cake for 3 hours to set it - then voila! Slice and enjoy.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.