Lyn's Recipe Collection
WHEATGERM SCONES
Soft & flavoursome. Makes 6 large or 10 small scones.
125g plain wholemeal flour
40g plain white flour
125g wheatgerm
1/2 tsp bicarb
1/2 tsp cream of tartar
40g butter
25g caster sugar
75g raisins
150 ml soured milk
Mix first 5 dry ingredients together, rub in butter. Stir in raisins & caster sugar and mix in the milk.
Cook at 220 degrees for 12-15 minutes
RHUBARB CRUNCH
8 cups diced rhubarb
boiling water
3 cups sugar (I always use less)
½ cup flour
CRUMBLE:
1 cup brown sugar
1 cup flour
1 cup oatmeal
1 cup butter
1. Cover rhubarb with boiling water; let stand 10 minutes.
2. CRUMBLE: Mix together brown sugar, the cup of flour, oatmeal & butter until crumbly.
3. Drain rhubarb; mix in sugar and the ½ cup flour.
4. Pour into sprayed pan, sprinkle with brown sugar mixture.
5. Bake at 350° until brown – for about 1 hour.