Real Vermont Cooking

1 pkt vanilla cake mix 

1�2 cup coconut 

125g butter

1 12oz can Pie Apples

1 egg 

300ml sour cream 

cinnamon sugar         

Melt butter and mix with cake mix & coconut.  Press into a round cake pan and bake in mod oven 10-15 mins.  Drain & crush pie apple, put on top of base.  Beat 1 egg, add to a carton of sour cream and spread over apples.  Sprinkle with cinnamon sugar.  Cook for a further 20 mins. 

125g butter

1 beaten egg

2 tbs milk 

1 tsp cinnamon 

1 cup sugar

2 cups self rising flour 

Melt butter, add egg, milk & cinnamon.  Stir in sugar & SR flour. Spoon onto greased trays.  Press with fork.  Bake at 400F for 10 mins.

Variations:  Rich Chocolate/Orange/Carrot/Banana 

 

melted butter, for grease 

3 cups self rising flour

1 cup plain flour 

2 cups caster sugar 

300g butter, cubed, (at room temperature)

1 1�4 cups milk 

6 eggs 

3 tsp vanilla essence. 

Preheat oven to 275F.  Position a rack on the second lowest shelf of 

the oven.  Brush cake pan with melted butter to lightly grease.  Line 

base and sides with non-stick baking paper. 

  Place SR flour, plain flour, sugar, butter, milk, eggs and vanilla 

essence in a large mixing bowl.  Use an electric beater to beat on low 

speed for 30 seconds or until just combined.  Increase the speed to 

high & beat for 1-2 mins or until the mixture is thick and all the butter 

is incorporated.  Spoon the mixture into the prepared pan and smooth 

the surface with the back of a spoon. 

  Bake in preheated oven for 2 1�2 hours or until a skewer inserted into 

the center of the cake comes out clean.  Remove from oven & set 

aside for 10 mins.  Turn onto a wire rack for 2 hours or until 

completely cool 

Variations 

Rich Chocolate cake:  Reduce the self rising flour to 2 cups.  Sift 1 cup 

cocoa powder and 1�2 tsp bicarbonate soda and add with the flours. 

Increase the milk to 1 3�4 cups.  Omit the vanilla essence 

  Orange cake:  Reduce the milk to 3�4 cup and add 1�2 cup orange juice 

& 2 tbs grated orange rind.  Omit the vanilla essence 

  Carrot cake:  Add 1 tsp ground  cinnamon with the flours.  Reduce 

the vanilla essence to 1 tsp.  Add 3 cups coarsely grated carrot and 

100g roughly chopped walnuts. 

  Banana cake:  Sift 1 tsp bicarbonate soda and add with the flours. 

Reduce the milk to 1�2 cup.  Add 1 1�2 cups mashed very ripe banana 

with the milk.  Reduce the vanilla essence to 1 tsp. 

These yummy biscuits are great for every day meals. You don’t need have to cut them from the dough, just drop spoonfuls onto your cookie sheet. This recipe makes about 1 dozen biscuits. You flatlanders and omit the pepper if you just want to have plain biscuits.

Ingredients
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 stick butter, chilled
3/4 cup plain yogurt
1/3 cup plus two tablespoons milk

Directions
Preheat your oven to 375.
Sift the flour, baking soda, baking powder and salt together in a mixing bowl. Cut the butter into 1/4 inch or so slices and places into the bowl. Mix with a hand-mixer until the you have a mixture that resembles cornmeal (you may need to cover the bowl with a towel to keep the flour from flying everywhere).
In a separate smaller bowl, mix the yogurt and 1/3 cup of milk with a whisk and pour into the larger bowl. Mix with a fork until most of the liquid is absorbed, then add the pepper and remaining milk. Continue mixing until you have a consistent dough.
Drop the dough onto a cookie sheet by the spoonful. You should have enough dough to make 12 biscuits. Space them appropriately. Bake until the tippity tops are just turning golden brown, or around 17-19 minutes.
Serve warm with butter or jelly!

When I was a little girl, I remember walking past all those sap buckets on my way home from church and sneaking a drink of the fresh sap. These cookies have almost the same natural maple sweetness, but none of the stray pieces of bark!

Ingredients
1-2/3 cups flour
1 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 large egg
1/2 cup real maple syrup
1/2 teaspoon vanilla
1 cup flaked coconut

Directions
Pre-heat oven to 375 degrees and grease 2-3 baking sheets.

In medium bowl sift flour, baking powder and salt, then set it to the side.

In a large bowl, cream the shortening with the brown sugar until it’s fluffy. Beat in the maple syrup, egg, and vanilla until everything is well mixed. Grab the flour mixture, dump it in and stir until it’s just barely mixed and then stir in coconut.

Grab a teaspoon and scoop out the dough in balls onto the baking sheets about 2-inches apart. Bake in the oven for about 10-12 minutes or until the cookies are a golden brown. Move the cookies to a wire rack and let them cool. Store in airtight jar with some bread to keep them soft and chewey.