Tanner Family: Time with Grandma & Grandad

Sophie and Kobe adored their time with Grandma and Grandad - there were sad goodbyes all around. Here are just a few snapshots of their time ...

Quick, easy recipes:

Vanilla Cake

1 1/2 cups SR flour
125g softened butter
3/4 cup caster sugar
2 eggs
1/2 cup milk
1 tsp vanilla essence

Method:
Preheat oven to 180c. Grease and line 22cm pan with baking paper.

Put butter, sugar and essence in a bowl and beat with an electric mixer until light and fluffy. Beat in eggs one at a time, until mixed well. Add half of the flour and milk and stir with spoon until combined, and remainder flour and milk and mix well.

Pour mixture into pan and bake in oven until cake is cooked (about 30mins).

(EASY PEASY!! I made a butterscotch icing on top - just stuck brown sugar in my normal vanilla icing)

QUICK CARROT CAKE
Ingredients:
1 cup SR flour
3/4 cup brown sugar, firmly packed
2 tsp cinnamon
2 cups finely grated carrot
1/2 cup chopped raisins (optional)
125ml (1/2 cup) oil
2 eggs

Frosting:
60g packaged cream cheese
30g butter
1 1/2 cups icing sugar, sifted
2 tsp lemon juice
1/3 cup chopped walnuts (optional)

Method:
Combine flour, sugar, cinnamon, carrot and raisins in a bowl, stir in combined oil and eggs. Pour into greased 20cm round cake pan. Bake in the oven 180 degrees for 35-40 mins. Turn onto a wire rack to cool.

Microwave method: Pour into ungreased base lined 20cm ring cake pan, cook in microwave on MEDIUM HIGH for 8 mins, or until just cooked. Stand 5 mins, turn onto a wire rack to cool.

Frosting: Beat cream cheese and butter until smooth in a small bowl with an electric mixer. Gradually beat in icing sugar and lemon juice. Ice cake and decorate with walnuts.

BEST EVER SCONES!
Makes about 24

Ingredients :
3 cups self-raising flour
pinch of salt
1 cup cream
1 cup lemonade

Method:
Sift flour and salt into a large bowl.
Make a well in the centre.
Pour in cream and lemonade.
Mix with a knife until mixture comes together.
Turn dough onto a lightly-floured surface.
Knead gently until smooth and pliable.
Cut scones into rounds using a scone cutter (or top of a glass). Arrange close together on a lightly greased tray.
Bake in a very hot oven (220°C) for 10 to 12 minutes or until golden.
*Serve with jam and cream. Freeze if desired.

Have an easy recipe you'd like to share, email me on: suztanner@hotmail.com

Tanner Family

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Monday, January 7, 2008

Time with Grandma & Grandad

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November, 2007

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