How I made Honey Joys

17 Oct
  1. Preheat oven to 160C. Line baking tray with patty pan cases.
  2. Combine butter, sugar honey in a saucepan.
  3. Place over low heat, keep stirring till frothy. Remove from heat.
  4. Combine butter mixture and cornflakes gently in a bowl.
  5. Spoon mixture into cases. Bake for 10mins.
  6. Remove from oven, allow to cool.
  7. Serve at room temperature.

Ingredients for Honey joys (Cameron. 2011. p.214)

17 Oct
  • 1/2 cup white sugar
  • 2 tbsp BRAMWELLS pure honey
  • 4 cups GOLDENVALE cornflakes

How I made Jam Cookies

17 Oct
  1. Preheat oven to 180C. Spray with canola spray and line with baking paper 2 x baking trays.
  2. Beat butter and castor sugar with electric mixer till creamy.
  3. Add eggs and beat till combined.
  4. Add flour and stir in with wooden spoon.
  5. Roll mixture into balls, place on baking trays.
  6. Flour your finger, make small holes in balls, add jam.
  7. Bake for 12mins.
  8. Serve at room temperature.


Ingredients for Jam Cookies (Cameron. 2011. p.223)

17 Oct
  • PURE VITA canola spray
  • 1/2 cup MERRYFIELD castor sugar
  • 2 eggs
  • 2 cups WHITEMILL self-raising flour
  • 2 tbsp OUVERTURE strawberry fruit spread 

Monday = Baking Day

17 Oct

Today I am baking with the help of my three year old. We are making Jam Drops and Honey Joys. Wish me luck 🙂


How I made Corned Silverside

17 Oct
  1. Place silverside in a large pot and just cover with water.
  2. Add onion, carrot, sugar and vinegar. (I also add a few cloves, they add a brilliant taste).
  3. Bring to boil, then simmer for 1 1/2 hours. (30mins for every 500g)
  4. Remove from water and slice.
  5. Serve with the onions and carrots (if wanted) and any other vegetables.

Ingredients for Corned Silverside (Cameron. 2011. p.103)

17 Oct
  • 1.5kg corned silverside
  • 1 onion, peeled and cut in half
  • 1 carrot, peeled and chopped
  • 1tbsp MERRYFIELD brown sugar
  • 1tbsp PURE VITA white vinegar

There is also a recipe on the  page for white sauce but I didn’t have the ingredients 😦