Sheila Dawn Hubley's Oatmeal Pie

1 unbaked 9" pie crust
3/4 cup Dark corn syrup
3/4 cup sugar, 3/4 cup quick oatmeal
1/2 cup coconut
1/2 butter
2 eggs, well beaten

Mix all ingredients put in pie crust and bake 45 minutes at 350F

Sheila Fleming's Lemon Tart

lemon tart recipe


6oz plain flour 
 4oz butter melted, 
1.5oz icing sugar,
 1 tbs cold water,
 4oz caster sugar,
 3 eggs,
 5 fl oz double cream,
 grated rind & juice of 2 lemons,
 lemon slices & icing sugar to decorate.

 mix together flour,butter,icing sugar & water. press dough into the base & sides of an 8inch flan tin.
 Pierce the base several times & bake blind on a baking tray in a pre-heated oven 190C. gas mark 5 for 20 mins until golden.
 Reduce oven to 150C, gas mark 2. 
Place caster sugar,eggs,cream &lemon rind & juice in a bowl.
 Whisk until blended & then pour into the pastry case. cook for 35-40 mins until set. 
Arrange lemon slices on top, sprinkle with icing sugar & place under a pre-heated grill for 2 mins until slightly brown.


enjoy x

Sheila Cave's Golden Puff Batter

Golden Puff Batter (for deep frying)

1 cup flour
1 tbsp white sugar
1 1/2 tsp. baking powder
1/2 tsp. seasoned salt (Lawrey's or equiv)
1/2 tsp. chili powder
2 eggs (beaten)
1/3 cup milk
1 tbsp. vegetable oil or melted butter

Stir all together in a mixing bowl and dip your veges or fish into the batter and deep fry until it turns from a light yellow color to a nice golden brown. Works best with cauliflower, broccoli, yellow onions for onion rings, mushrooms, and fresh unfrozen fish for a nice golden batter on the filet. Make a separate cheese dip for the deep fried veges (melted Velveeta, or American Cheese for example) and/or tartar sauce for the fish (mayo and relish)

Deep fried veggies

Fairy Cakes

         Ingredients

• 125g butter
• 125g caster sugar
• 1/2 teaspoon vanilla essence
• 2 large eggs
• 125g self-raising flour, sifted
• 2 tablespoons milk

• By Hand Method
  • Cream the butter and sugar together in a bowl and then add the vanilla essence.
  • Add the eggs, one at a time, adding a spoonful of flour between each.
  • Fold in the rest of the flour and then add a little milk as needed.
• Food Processor Method
  • Add the butter, sugar, vanilla essence, eggs and flour to the food processor and blend until smooth.
  • Add a little milk and pulse - add enough milk to achieve a soft, dropping consistency.
• Divide the mixture between 12 bun cases in a muffin tin. Bake in the oven at 200°C (Electric oven | Electric fan oven 180°C | Gas Mark 6) for 10 - 20 minutes until cooked and golden on top. Don't overcook the fairy cakes otherwise they will dry out. Lift the fairy cakes out of the muffin tin and leave to cool on a wire rack.
• For a simple icing topping, add a little water to some icing sugar until you have a smooth paste. When the cakes are cool, drizzle some icing mixture over the top. These fairy cakes are best eaten on the day they are made.