Filling the tins Stock up for school holidays

Press, 19 August 1985, Page 16

Filling the tins Stock up for school holidays

COOKING with

Celia Timms

School holidays are looming up again, which means that some mothers might welcome suggestions for satisfying those hungry children.

I think the recipe for the Mix should prove helpful, and also the Bran Muffin recipe. This deep-freezes very well, and if made up in a quantity ahead should be a good stand-by. I have included suggestions for two special treats — Honey/Garlic Chicken Wings, and Lemon Dessert. Whole-wheat flour mix: This can be used to make pancakes, muffins, waffles or scones and it does not require to be kept in the refrigerator. A container with a tight-fitting lid kept on the cupboard shelf is all that is required. You need: 8 cups whole-wheat flour 3 tablespoons baking powder 1 cup sugar 4 teaspoons salt Method: Combine all ingredients and toss well to mix. Store in container with lide and use as needed. Pancakes Using prepared “Mix”: for two servings 1 cup whole-wheat Mix 1 cup milk </4 cup raisins Method: Combine the three ingredients in a bowl and stir only enough to mix. Pour a third of a cup of the batter on to a hot, lightly greased or oiled griddle or pan and cook over moderate heat until surface of pancake is bubbly. Turn to brown other side. Keep warm until all

pancakes are cooked. Serve with the following Raisin Syrup: Soak one tablespoon raisins in a commercial , pancake syrup or topping of your choice, overnight. Bring to simmering point and serrve warm with the pancakes. Fruit Scones using prepared “Mix”: 2’A cups whole-wheat flour mix 6 tablespoons butter or margarine 1 cup mixed dried fruit 1 egg Ms cup milk Method: Cut or rub butter or margarine into the Mix. Stir in fruit. Add the egg beaten with the milk and blend to make soft dough, using extra milk 'if necessary. Turn out on floured surface and knead lightly, (only about 8 times). Pat dough into greased 9-inch round cake pan and mark top into wedges with knife edge. Bake in 230 to 240 C oven for about 15 minutes. Bran muffins: These are flavoured with cinnamon and orange peel, and I believe them to be very good muffins. This recipe will make about 4 dozen muffins. They deepfreeze, cooked, very well and then only require heating when and as required. If sour milk is not available, it can be soured by adding lemon juice to milk and leaving to stand at room temperature for about an hour. You need: 3 cups All Bran cereal or Bran Buds 3 cups sour milk 3 eggs 1 cup vegetable oil

1 cup white sugar; 1 cup brown sugar 1 teaspoon vanilla essence 3 teaspoons bi-carbonate soda; 3 teaspoons baking powder 2 teaspoons salt 3 teaspoons cinnamon; 6 teaspoon grated orange rind 3 cups plain flour

Method: Mix the bran cereal with sour milk and leave to stand for about 10 minutes. Combine eggs, oil both sugars, vanilla, salt and cinnamon and bi-car-bonate of soda in blender or with a hand beater. If blender is used, pour into a large bowl and add the bran mixture and blend. Fold in the flour sifted with baking powder and very lightly blend taking care not to overmix. Spoon into well greased muffin or patty tins, filling two-thirds full. Bake at 180 C for 15 to 20 minutes. Chicken Nibbles These are very popular with most people, but especially the young, and I suggest this as a popular school holiday treat. You need: 1 kg pack of frozen Chicken Nibbles Vz cup liquid honey *4 cup lemon juice % cup water 3 tablespoons tomato sauce 2 cloves garlic

1 teaspoon each ground ginger and salt */« cup butter or margarine Method: Heat the honey, lemon juice, water, sauce, cushed garlic, salt and ginger to just boiling. Pour into large shallow baking dish. Separate the frozen pieces of chicken wings and add to marinade, turning them over to coat well. Leave to stand for several hours, turning the pieces often during this time. Lift chicken from marinade, shaking to remove excess liquid, and set aside. Pour marinade into small pan. Add butter to drained baking dish and put into 200 C oven until butter is melted. Add chicken wings to pan, turning them over in the melted butter to coat well. Bake at 200 C for 20 minutes or more until very tender. Heat the marinade and use as a dip. Lemon Dessert: I could call this an invaluable receipe for a very easy simple sweet, with several variations. Use it also for the filling of a Lemon Meringue Pie with a biscuit crumb or cooked pie shell, omitting the egg-whites which are used for the meringue topping with an additional 50g sugar. It is also delicious layered with fresh raspberries in tall glasses topped with whipped cream. You need:

50g cornflour 150 g sugar (or to taste) 2 eggs 2 cups water 2 lemons Method: Blend cornflour with sugar and egg yolks with a little cold water until smooth and heat remaining water with the thinly pared lemon rind. Strain the heated water on to the cornflour and return to heat to cook for 3 minutes, stiring constantly. Add lemon juice and lightly fold in stiffly beaten egg-whites. Pile into individual dishes and chill well before serving decorated as desired.