Cornies (& Babysitting)

Aunty Pam as a little girl, circa 1934

I didn't think these would be so delicious! I figured they'd be like chocolate crackles (which I also think are pretty great), but they are more like Crunchy Nut Cornflakes-as-a-treat! They are way better than what they sound like. Think Coconut Toast with butter, and you might be getting there.

I made them Tuesday afternoon whilst babysitting (playing with!) my 3-year-old friend. I go look after him every week for a few hours and it is so much fun. Kids remind me to be in the moment, and to have fun with such abandonment - I can't help but be inspired by them. And look at the inspiration today, we made some Cornies! How could anyone resist making them with a kid if you can? (nb. You are allowed to be a grown-up kid and make them for yourself too!).

It was a rainy day here in NY on Tuesday, the best kind for cooking. I really love the rain, and miss having my birthday in the middle of winter in Australia where it unfailingly rained the last year away every time. Rain makes me feel a real sense of calm, so does the beach - or the river (I just moved very close to the Hudson River, which is lovely). When I got home I snuggled up with my cat and book - which I am nearing the end of, after slopping my Converse from Brooklyn to Harlem. What a nice day!

Thanks, little friend, for helping me make and eat these treats. 

Cornies 

1/4 lb butter (1 stick)
1/2 cup sugar
~ creamed
1 egg beaten
1 cup coconut
4 cups Corn Flakes

~ Put in patties (paper)
~ Bake until golden brown 10 - 15 minutes (I can't tell you what temperature I had the oven, because I was at my friend's place and the knob was off...!)



Happy Birthday Sis!

 Grandma outside the Post Office




Happy Birthday to my beautiful sister. If we were together I would bake you a cake from the ledger. But seeing as though we are miles apart I am going to have to ask you what you'd like and we'll eat it here in celebration! - Here's your choices ...
Orange Cake, Sultana Cake, Coffee Cake or Sponge Fingers. Tell me what you would like me to post for your birthday and I will make it. (Maybe a little belatedly!)...

I didn't always get along very well with my sister. Is that always how it is? I feel like some sisters got along ok, and others didn't. We were the latter. Not all the time, but man did we have some ripper fights. Mum used to get so upset, because she always wanted us to be best friends. That always made me wanna puke! Little sisters are sometimes so annoying! But we were friends too, and allies a lot, and in a childhood full of many schools and travels she was my constant companion and now, my bestest friend in the world. I am so lucky to have a sister!

BIG HUGS FROM NY ON YOUR B-DAY!! xx 
(and a nice snapshot of one of those travel trips - hehe! Actually, I don't know why I am laughing, I look like I am in a foul mood - I remember NOT wanting to wear that stupid rain hood, but preferring it to the shower cap Grandma made my sister wear)!




Pasty Pie

Kyran & Karyn Brennan (Mum at 5 weeks old!) and Roger-the-dog


It's cooking right now, the Pasty Pie. You are getting a post where I am sitting here (im)patiently waiting for my dinner, tummy grumbling as the smells devour me!


Mum & Aunty Pam have been getting so excited over this blog. Well, I am not sure if it is the blog itself, or the memories of food they are enjoying. The Pasty Pie is one of them! Mum told me right back when I started this project that I had to make it, and when she told Aunty Pam about my blogging, she also said, "Tell Nerissa she has to make Pasty Pie". So, here I am. Again, it's a very easy recipe. Very Old Fashioned. Very I'm-not-doing-much-just-shoving-things-in-the-oven... I guess it goes to show you, cooking is sometimes not as hard as it seems. Yay!


I can imagine Grandma making this dish! It smells so her. She used to tell Mum-as-a-kid before school, "I am making Pasty Pie for dinner tonight, Love", and Mum would be beside herself all day thinking about it. I can so imagine getting home from school on a winter's day and this being on the menu. I would die. Does anyone else have those kinds of food memories?


I used to love a good old fashioned Roast. Of course! I mean, they just take SO long that by the time they're nearly ready it's all you can think about. Especially a lamb roast. Or Pork. Beef. I guess it doesn't matter!! Afterwards we would have ice cream and jelly (jello) - red please! Oh, and at Christmas with crackers and all? Love it! (Can you tell I haven't had a traditional Aussie Christmas in a while? We don't do Roast here at Chrissy, and while I've tried to introduce Christmas Crackers, and everyone likes them, wherever I go, whatever the year, they are always popped before we even sit down to eat. I tried to be the Sergent about the fact that you have to crack them AFTER you've eaten the main course, while you're waiting for dessert, but I felt kinda mean, so just let everyone enjoy themselves).


Oh oh oh t-minus 2 minutes!
I am off!


Later: Don't you love it? It's like a cooking show - "I have one finished here!" ...I took the Pasty Pie out of the oven right as my husband walked in from work. The apartment smelt awesome!! We sat as long as we could to let it cool and then dug in. Very easy, very delicious - I ate two slices and the rest was for my man! What's that saying??!!


Enjoy!


Pasty Pie
(courtesy of Mum & Aunty Pam)


Pastry:
500g (4 cups) plain flour
250g (16 Tbs) butter, margarine or lard (ok, my pastry, while delicious was a *little* too buttery for my taste. Next time I am not going to add quite so much).
salt

water

~ Sift flour & salt (are you kidding? I just mixed them together!)

~ Rub in butter until it resembles breadcrumbs
~ Make a well & add water. Mix with hands until it becomes pliable

~ Rest for 1/2 hr (the pastry, not you)

Filling:

1/2 kg (1 lb) good steak (not stewing) cut into cubes. Grandma used rump (I used Skirt)
3 -4 large potatoes
3 -4 large carrots
1 turnip
1 leek
salt & pepper to taste

~ Roll pastry out to about 5cm & line a square/oval 2" deep pastry tin  (I didn't understand this step very well. But I couldn't call Mum as it was the wrong time in Australia. I just lined my pastry tin, which was more of a cake tin - it was fine, but I think the dish is meant to be bigger - we had left over ingredients and pastry, so I made individual pies as well)
~ Combine ingredients & fill tin -(Grandma used to cube vegies & mix together, but some people slice & build up layers)

~ Make a pastry lid for tin, and pierce a small hole in centre to allow steam to escape.
~ Brush with milk or a little beaten egg.

~ Bake in hot oven 220c (425f) for 20 minutes, then reduce to 160c (325f) for 40 minutes


Curried Sausages

My Grandfather, Kyran "Keeny" Brennan, driving the driver in Colombo

This is my Grandfather - everyone called him Keeny because he loved Keen's Curry Powder. He always wore hats because he was embarrassed that he was balding. He liked taking exotic trips and used to meander down hawker's lanes to find any sort of ointment or lotion that might grow his hair back. I think I would have liked him! He died before I was born, but I feel like I know him from how much my Mum has told me about him. She named me Nerissa because it means 'from the sea', and he liked the ocean so much, so I have always felt kinda close to him somehow. 

Is that why I like curries?

Curried Sausages is what I make Mum make whenever I go home for a visit. Actually, I don't even have to request it anymore - after 34 years of being my Mum, she just knows to make it. It is like I can smell it when I get into hour 25- of my 32- hour flight home. It is soooo good! It never tastes as good when I make it... Guess I need to get some Keen's sent over.

Tonight I was so excited to make it and write about it here and then forgot to take a photo in all my haste to gobble it down!!! Piggy.

Here's the recipe anyway. Photo to follow soon!
Curried Sausages (or Chops or Steak)
1 apple
1 onion
3 Tbs plain flour
3 Tbs curry powder
3 tsp salt
6 tsp sugar
3 cups stock or water (750ml)
1 lb sausages, chops, steak
3 med potatoes
2 carrots
1 banana (optional)

~ mince apple and onion
~ fry apple and onion till brown
~ add flour, curry powder, salt and sugar - stir well
~ add stock or water and stir till boiling
~ add banana if used
~ add meat (except sausages) and simmer 1 ½ to 2 hours
~ add carrots and potatoes the last 30 minutes
~ skim off fat
~ serve on a hot plate with rice

if using sausages, cook them before-hand and cook everything at once for 30 minutes.
 

Shampoo, Conditioner & going au naturale

 Mum and her long hair


It's official! I am fully au naturale with my body products. My sister is calling me a hippy, and well, that's ok with me! (She is not far behind me, I think!!).

It started around this time last year, the going natural. And it started because of my skin. As a kid, I had the best skin - never a zit to be seen. At 21, I started getting zits. Big ones. Not just little things that would go away in a day or two, but big red sore things that would never do anything, except grow of course.

I completely stopped with dairy. I went on the Pill. Nothing. I tried natural & non- natural skin care. Nothing. A different Pill. Malaria Tablets (??). I was wearing so much make-up to hide these big blistery burn-like things, which made it worse. My doctor sent me to the dermatologist, who told me I had Cystic Acne, made me sign a waiver form saying I wouldn't get pregnant during the course of my antibiotics, and put me on a strong dose of (Ro)Accutane for 6 months. That stuff is awful. But my zits went away. After the medication had finished, I was a different person. Twenty-four, and finally clear skin. Three months later it was back.

I went back on Roaccutane. Did I mention I also got depression and nearly slammed my car into a tree? (Side Effects of that drug are depression, and I was the happiest chick you would know before that). Well, I got better, thankfully, but after a second dose of the drug-from-hell (people warned me!), I swore I would take it no more, even if my zits came back. Which, of course, they did. I tried out Proactive. Anyone use that? Stop using it. The Benzoyl Peroxide brought out the pigmentation on my skin in the form of Melasma - you know, that thing some PREGNANT women get? Only I had it for four years. I was sent off to the dermatologist again, and had done a little research on skin lightening products thinking I might try that, but read that Hydroquinone was banned in most countries except the US. Didn't want that, and told the doctor so. She assured me the stuff she was gonna give me didn't have any nasty ingredients in it, and in fact, used it herself. I looked it up when I got home - it contained Hydroquinone. I didn't go back to that "Specialist".

All this stuff is horrible for you. And it feels like you are fighting a losing battle. I never thought about my poor liver, until recently. I'm hoping it will love me again soon.

Last year, I had a bit of a breakdown about it. How could I be turning 34 and STILL have pimples? STILL have times where I wouldn't go out because I was embarrassed? How come I never had them as a teenager, and was getting them as an adult? What did I start doing that could have brought this on? I eat fairly healthily, I exercise most days, I drink water. You know, all of that.

These were the things I came up with that I started doing in my early 20's:
1) I started using sunscreen like it was my religion.  I had a friend who died when he was 24 from Skin Cancer, and I started paying attention to the ads everywhere about protecting yourself against the sun's harmful rays. We got / get that BIG TIME in Australia.
2) I started taking multi-vitamins, also very religiously. Swore by them.
3) I also started wearing make-up, using moisturiser, make-up remover, eye cream (yes, since I was 22!)
4) I dyed my hair and used lots of 'stuff' in it. 

You know, the things we do as adult women for grooming.

I started thinking (a little bit more seriously) about how our skin is our largest organ, and that everything I put on it, goes into my body. (Sorry, Mr Liver). I got grossed out by the ingredients that are so harmful, that we don't know what they even are, and yet we lather ourselves in them. I mean I haven't bought chicken or eggs that aren't free-range since I was the same age! And I just put whatever on my skin?

Whew, this post is long! Are you still with me?

I stopped using sunscreen. Stopped wearing make-up. Stopped putting zit cream on, even a topical blob. Stopped using anything but natural soap in the shower. Better. I started researching alternatives to skin care - olive oil face masks was something I tried out at first! My skin exploded! (They said it might, those internet forums!) I mean, seriously, it was an explosion on my face. For about 6 weeks. Then it started looking a little better day by day.

I stopped taking my multi-vitamins, and switched to natural eye cream. Better.

I started using natural shampoo & conditioner. Better still. (Except my hair was still super greasy, which was a recent & annoying development I was hoping would change).

I didn't wear make-up unless I really had to (still can't go make-up-less to gigs!! yet!)

And then, I started with the natural deodorant.

Oh, and I have been back practicing yoga on a try-to-daily basis (about three - four times / week).


The verdict? It is getting there. Really and truly is. The brown pigmentation is fading. When I do get a pimple, it is like a normal persons pimple that sorta comes and goes without too much hassle. It doesn't hurt. I see me in the mirror again, and think I am pretty. I am glad that I can acknowledge that before I get too much older! I know, beauty comes from the inside, and maybe it shouldn't have upset me so much. But when there is something going on and you don't know how it came to be and how to fix it, it is upsetting.

The hippy-tip factor has come with the hair. Really recently, like in the past couple of months, I have started making my own shampoo and conditioner from Baking Soda and Apple Cider Vinegar. My hair is so much lighter (in colour and volume!) and stays cleaner much longer. And it is so cheap!
Ok, it doesn't lather up like shampoo, but you will get a clean like your Great-Grandma had - thank Bessie Pearl (well, Mum really, she is the one who told me about it. She said I have to rinse with cold water as well though, but not going there just yet!). She has been telling me for years how bad shampoo and conditioner is (especially conditioner, in her opinion), and how her hair used to be so beautiful and thick, and how it is so thin now - nothing to do with age in her opinion). She's always finding articles, or shows on tv about it and telling me. I was kinda hoity-toity and told her that I DO use natural shampoo / conditioner now. But, she was right!

How come there aren't any regulations (like FDA or something!) about skin care & beauty products? It's not through your mouth, but it goes into your body. It's still ingested, right? I took a class in natural skin care a couple of months ago and a girl in the class was asking how you could just sell beauty products with no approval from the government or anything? She couldn't grasp at first how NONE of these products have to be approved, let alone the good, natural ones!! If there are good ones out there, let me know about them, - I will try them! (As long as they're 100%...).

So, the regimen now? I will tell you mine below if you are interested.

In the meantime, it's a recipe of sorts, and this is what Bessie Pearl did - Natural Shampoo and Conditioner.

Shampoo

1 Tbs Baking Soda in a cup
Add warm water and stir
I add a little Tea Tree Oil, as my hair has been super oily lately
Pour it on, massage your scalp, leave for a minute or so.
Rinse


I added Peppermint Tea to my mix yesterday - it was lovely!

Conditioner

One capful of Apple Cider Vinegar (you can use more, but it smells too vinegar-y to me)
Add warm water and stir
I add a drop of Apricot Oil & a squirt of honey
Pour that on into your ends and leave on a minute or more
Rinse

And that is it. How awesome! How cheap! My hair feels great! After you get out of the shower it sounds a little brittle, like cellophane or something, but after it's dry, it is amazing!

There are many other posts with other recipes that you can find online if you want to go down the rabbit-hole with me!


just after starting to use natural hair stuff (not making my own here yet!), and in amongst the bluebells of england to boot!

Natural soap (I use Corrynne's or Australian Scent. They are both super amazing. And I think my skin especially loves me for it, because it reminds it of home!! I truly believe that - you know like how people say if you have allergies you should eat local honey? I like that one too! I think my skin likes Australian ingredients!). I use it to wash my face with aswell. I also quite like some of the Burt's Bees stuff, but only buy the 100% natural stuff. I am sure there are so many more wonderful products out there...

Australian Scent Balm of Gilead at night, with a couple of drops of Apricot Oil, and St John's Wort Oil.

I use the Balm of Gilead in the morning as well, if it feels like my skin needs it.

Corynne's detox paste once a week, or longer.

Arm & Hammer deodorant. Or Corrynne's clay deodorant

I am starting to learn how to make my own stuff too. It is SO easy. We should all know how to do this - did they know all this in the Olden Days of Bessie Pearl?

No perfumes!

(Grumpy) Bacon & Egg Pie

My Aunty Pam (never a grump!) with Roger the Dog

Who else gets grumpy? Drops their bottom lip and won't even sulkily pick it up off the ground? I don't think it happens very often to me, but I admit, it does happen - and I am feeling it right now! Everything is annoying me at the moment - the subway especially. I went for a ride this morning, and it took me 2-and-a-half hours to run a ten minute errand. And I seemed to have one of those experiences that included someone cutting their fingernails,  someone spitting orange pips and peel on the subway floor, someone throwing their trash out the door when it opened, people hogging two seats when the train is so packed that I am about to pass out. And of course, as usual, the louder than necessary walkmans, er, ipods! Usually I am ok with it (I have to be!), but today, no.

I sound like a pain in the ass. And today, I am. I should probably not even write today, - but I feel like we all feel a little like this sometimes, and why keep that to yourself? Why not make a joke of yourself on a blog?! (Laughing at yourself - my best advice for anyone, anytime, for anything!)

When I was a little girl, my Grandma took my sister and I shopping for Care Bears. Remember them?! My sister went straight for Wish Bear, - it was so cheery and happy, with a rainbow & a star on its belly. But I couldn't help picking up Grumpy Bear. After all, who would love Grumpy Bear? Who would actively choose a grump over Wish - , Cheer - , Funshine - or  Friend - Bear, I wondered? Does he get left out just because he is grumpy? Do the other kids pick up Grumpy, and say, I want to have a Grumpy Bear Care Bear? I doubted it. And I felt bad for him. So, Grumpy came home with me, and I would look at him sometimes and think, I know how you feel Grumpy. When it does happen, I am horrible to be around, I'm sure. 

Like, when I promise I will make Bacon & Egg Pies for breakfast, and can't be bothered making my own pastry (because I am in a grump & feel like I am crap at it anyway), and use some left over phyllo pastry, which of course there's not enough left of for the pie LIDS, which annoys me even more, and then I have to serve up weirdo bacon & egg pies that I didn't put much love & patience into. I am surprised we didn't spit it out! But, they were actually quite yummy. 

So, here you go, -  I am going to post you the Grumpy Bacon & Egg Pies!

They will be made again another day with love, - when I wake up on a much nicer side of the bed. And they will be awesome!


Bacon & Egg Pie

eggs
1 potato
bacon
cheese
onion

pastry - make your own, or you can use phyllo pastry. 
  
5" individual pie tins

~ Pre-heat the oven to 350F.
~ Boil the potato until it's soft, cut it into slices.
~ Fry the bacon & onions (separately)
~ Layer potato, bacon and onion in pie crust bottom
~ Sprinkle cheese on
~ Crack 1 or 2 eggs into the pie
~ Put on Pie Lid, & brush with egg or milk. Pierce top to let out steam. (Maybe I should do that to myself?)
~ Bake for 12 minutes
~ Delicious with Tomato Sauce (Ketchup)


















 Sunday April 17th update

What's that saying about tomorrow always being fresh with no mistakes?

Hello, better side of the bed, how are you today? Me? Much better, thank you! *Smile*! (Thank you to my husband for being so nice to me when I am a grump! And my Mum & Sis, who also wrote to me, you made me feel so much better!)

I tried the bacon & egg pies (sans grumpy) again this morning. This blog is making me feel fat!

Pastry for savoury pie

1 1/4 cup flour
8 TBS butter
a little water
a little salt

YES! I actually made the pastry this morning. God, these were good! (Don't know why I insist upon being scared of pastry!)




Lamington Cake ala Nerissa

from l to r: my Grandma, Phyllis, her mother, (Bessie) Pearl, and her grandmother, Maryanne Truscott (in Boulder, Western Australia)

I cannot express to you all how much enjoyment I get from these old photographs - I LOVE this one of three generations of women in my family! It is so interesting to me, - yes, because they are my family and ancestors, but also because what IS Maryanne wearing? Maryanne, what ARE you wearing on your head there? Why are you dressed in such a hot-looking coat? Don't you know that you live in the Goldfields? That's the outback, - it's HOT!! The red-dirt and hot sun are not going to bode well for you in that outfit! They all look a little too.... warm for me! I know it does get kinda cold out there in the Goldfields, sometimes, but it doesn't look particularly cold in this picture!! I wonder what they were doing?

I also get a little obsessed looking for traces of myself in the photos. Does anyone else do that? I am always searching for some sort of ancestral throw-back, something to show me I belong to them. Hmmm, the beautiful dark hair, brown eyes, olive complexion.... I don't have any of it! I have green eyes, blondy-brown hair and am pretty white. And their stately CHESTS!! Wow! Nope, I don't see much resemblance at all - which makes me feel sorta left out considering my Mum inherited the same lovely looks, and my sister too. OK, I am tall - that may be the one thing!

But, onto the ledger..... I haven't written much lately, sorry! Life got sorta busy with the onset of Spring. Things have started blooming and my winter blues have evaporated, meaning I have been outside a lot enjoying the sunshine. The thought of being inside and cooking is not very inspiring! But, I whipped up some sponge cake yesterday and today we went and ate Lamingtons in the park. Recently, my husband & I moved from Brooklyn, where we'd lived for 8 - 9 years, to Harlem. It's a long way from the borough we know & love! But, we have been having so much fun exploring our new neighbourhood - lots of parks around us, the Hudson River is just down the road (awesome for a water-loving Aussie like me, even if I can't swim in there),  great neighbours, beautiful old buildings and .... cheap!! Great for a musician & writer!

I was inspired when looking for something to make by a couple of things. I wanted to make some Lamingtons, but then saw a filling for sponge cake that looked delicious and wanted to make that too. Then I imagined all the tastes together and thought it would be a good experiment, - so now we have citrus-filling Lamingtons ala Nerissa (with the help of the ledger!)...

PS. I especially love the Wikipedia entry about Lamingtons - who were named after a Queensland Governor who didn't much like the dessert and called them, "those bloody poofy woolly biscuits".

Citrus Lamingtons (& Lamington Cake)

Sponge Cake

1 cup sugar
3 eggs
2 TBS of water
1 cup flour
2 tsp baking powder
pinch of salt

add the water last thing before baking

~ pre-heat oven to 350 f
~ grease a 9 x 9" cake tin
~ bake for 25 - 30 minutes

Sponge Filling

Grate the rind of 1 lemon & 2 oranges
Add the juice of the same
with 1 cup of sugar &
1 cup of water &
1 tsp cornflour (I used arrowroot)

~ boil until smooth (and sorta gelatinous - I added one more tsp arrowroot)


Chocolate Icing 


4 cups icing sugar (I only used 3, but that's me!)
1/3 cup cocoa powder
3 Tbs butter
1/2 cup milk

Lamingons ala Nerissa

~ cut sponge cake in half
~ spread filling on one layer and put the other half back on top (this is the non-traditional part. Some Lamingtons do have a jam or cream filling, but I have never seen one with a citrus filling. But, I am sure I am not the first to think of it!).
~ cut into squares
~ cover with chocolate icing & roll in coconut (I can't find desicated coconut in the States, so the taste is already a little different from traditional Lamingtons, regardless of the filling - they also don't look quite as nice as the Australian version. They taste delicious though)

I made one half of the sponge into a Lamington Cake, it isn't as rich, which I like because I like a good sponge cake!

Who knew making cakes from scratch was so easy? Not me! I am a product of the cake - packet generation. Er, but no more though!

Lamington Cake & Lamingtons in Riverside Park - yum!

Melon Pickles for Mum

My Mum, Karyn, with her mad-hatters hat (is that right, Mum?)
- She loves to tell you about the Beatles and her crush on Paul whenever she looks at this photo!


 This post is for my Mum. We just got off the phone from each other - we talked for nearly two hours, and I promised her that I would post the infamous-in-our-family Melon Pickle recipe, and she promised me she would make it. And post the pictures of it! I will definitely try it, - I know that I nearly didn't get the ledger just because of this Melon Pickles recipe. I had to swear that I wouldn't lose that one in particular (the ledger is fairly falling apart!). I couldn't find it a while back and I think Mum nearly had heart failure. So, here you go Mum - the Melon Pickles recipe, safe & sound, transcribed as is from the ledger.... we all can't wait to hear from you! Tell us how to make it properly! I love you!

I'll be back soon to tell you all about the lamington cake that I ..... altered... hello yum!

Melon Pickles
Cut 3 lb of melon, let stand all night covered with 2 bottles of vinegar
Add 2 lbs of onions sliced
2 cups of sugar
1/2 tspn cayenne pepper
3 dessert spoons salt
(2 dessert spoons of allspice & 2 of cloves) tied in a muslin bag
Boil 2 hours
then thicken with 1 TBS mustard & 1 of flour & 1 of tumeric
Then boil a little longer

Bottle when cold

Karyn's Update - April 12th 2010 



"Thanks for the Melon Pickle recipe. I made them today & the awesome smell permeated through the whole house & reminded me so much of when Mum used to cook them. I had to substitute aubergines for melons, so have renamed it "Bessie Pearl's Pickles", but apart from that I followed the recipe faithfully & they taste exactly as I remember them. Wished you could taste them too! Have sent you some photos of the prep, cooking & the finished product for you to post. Lots of luv, Ma xx"  

Surprise Cakes

Grandma, (Marion) Phyllis Davies circa 1915


Happy Birthday Grandma! Today you would have been 99, and I would be rooting for you to have that tea-with / letter-from the Queen in one more year. Bessie Pearl died the day before Grandma's birthday in 1968, so it is an important time of year for this ledger. It is hard to write about Bessie Pearl, as I don't know anything about her. I know she lived in Kalgoorlie-Boulder, Western Australia (which is a gold-mining town). That's about it, really. I wish I knew more about her... She has left this legacy of recipes that I get to explore, and I am so glad to have that. It makes me think about all the family that lead to me being here, and how I don't know anything about them, - we should all tell more stories about our families!


The Surprise Cakes recipe was fun! I really had no idea what they were. I *think* I may have figured them out, but I haven't tried out the new idea yet. I tried to make it as biscuits (cookies), cupcakes and cakes - but it wasn't any of things. All I was left with these hard little lemon-y things. Whoops! The mix was really ... sloppy, so it seemed like it would be more cake than cookie, but it was really dense as a cake, not at all fluffy. I mean, it tasted ok as all those things, but just ok. I am pretty sure I had them all at the wrong temperature (I mostly tried it around 350). I just had no idea! What do you do when you don't know what something even is??


Then, I tried the Scones recipe. Which I could cheat a little with and look up online (typing in Surprise Cakes didn't get me anywhere!). Cheating is great, because I don't know anything about separating eggs, stiffening the whites and folding things into things... And Bessie Pearl's Ledger tells me nothing. I guess people just knew what to do with ingredients!! I had thought that cooking was something that had gotten passed down to perhaps my Mother's generation and that's about it, but I was talking to Mum tonight, and she told me about her first ever "Lady's Tea" - when she invited her mother, and her mother's friends over for tea. She 'cooked' prawn cocktails, which she had never done before. I guess she didn't know that you had to actually cook the prawns (I mean, I can understand, prawn cocktail is cold and all!) and served these giant (she got really big and meaty ones) prawns in all their raw grey-glory to the girls. She said they were all so nice to her about it, but that she was really embarrassed! So, even Mum said she learnt by trial and error, how to cook. And here I am, much older than Mum when she made the Prawn Cocktail, learning more about cooking. It is so much fun. I am learning basics that I never knew about, and I can't wait to be a better cook - to incorporate my love of whipping things up with my imagination, but using some actual knowledge about food and cooking as well. 


So, I learnt two things over the weekend. We went up to my friend, Bryan's - he has this lovely little place in upstate NY which is just so nice to escape to. We cooked up some awesome pancakes and I also made some scones as a project for here. The pancakes were a*ma*zing! I saw the recipe on Tea and Cookies - Lemon Ricotta Pancakes and thought I would give them a go. They were SO delicious, and guess what? I think they are what the French Pancakes recipe from earlier in the blog were meant to turn out more like. The ingredients were similar, but obviously there was much more technique involved in the online recipe, and it all clicked!! I can't wait to try them again and see if they will turn out better if I separate those eggs, stiffen the whites and fold them in. I am positive I will have gotten it!!


And the scones. I failed a little at them, because they didn't rise like they are supposed to - but they tasted *just* right! And so yummy with strawberry jam and cream, - only thing missing was the Earl Grey tea. But, while I was making them, I could tell right away that the Surprise Cakes were meant to be like scones. And here I was melting the butter, instead of cutting it in!! You may laugh at me, but this is how little I know about baking!! So, I also can't wait to try those again and see how they turn out. Yum!


So here is the Scones recipe, and the Surprise Cakes recipe. Try the method of the Scones with the Surprise Cakes and see how you get on. If you beat me to trying it, let me know how they turned out.

Happy Birthday Grandma (and my awesome husband, who my Grandma would have loved to share birthdays a day apart with!). 

Surprise Cakes
1 egg
3 cups of flour 
1 cup sugar
½ cup butter
1 cup milk
few drops of lemon essence
currants if you like

Scones
1 cup flour
1 1/2 tsp baking powder
2 1/2 tbsp sugar
1/2 tsp salt
1/4 cup cold butter
2/3 cup milk

~ pre-heat oven to 425f 
~ cut in pads of cold butter
~ add milk, mix a little, but not too much
~ bake for 13 - 15 minutes on middle shelf of oven
~ slice in half and serve with strawberry jam and whipped or clotted cream
~ great with a cup of tea



 the flat scones!

 
really delicious with jam and cream!