Joe's Scones
1938 @ Riverview Nandi QLD
Joe Woods was my great Grandfather and a farmer running on a sheep ranch in Nandi, outside Dalby QLD. While his wife Marie was away in Toowoomba with their ill daughter Shirley, he decided to cook Scones for the shearer’s to show that a hard working farmer was also capable for doing 'woman’s work.'
Well, Betty his daughter aged about 9 years at the time, found him in the back yard burying that first batch. He looked up and and said to Betty, “I’ve made stones not scones.” But he wouldn’t be beaten and persisted until he got the perfect recipe!
Passed down through the our family
Ingredients
4 cups of self raising flour
1 cup caster sugar
125g salted butter
1 cup Milk
Method
1. Mix flour and sugar.
2. Massage butter in, until light and fluffy.
(Or mix with a electric mixer for about 3-4 mins)
3. Add milk and mix until combined, mixture should be quite dense.
4. Flour a board, put mixture on flour and roll in flour mound until about 4cm thick.
5. Using a scone cutter, cut and place into a deep dish pan close together about 1-2cm apart.
6. Cook in a preheated oven 200 degrees for 15-18mins until golden.
7. Allow to cool and enjoy!
Blueberry Ice-Cream
200ml full cream milk
600ml thickened Cream (NORCO cream we find best)
5 egg yolks
1/2 cup (110g) caster sugar
290ml blueberry Sauce
- combine milk & cream in saucepan. Bring mixture to simmering point over a low heat.
- Whisk egg yolks & sugar together for 3-4 minutes until light & creamy.
- Gradually whisk in hot milk mixture into yolk mixture until well combined.
- Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over a low heat until mixture thickens and coats the back of a wooden spoon.
- Transfer mixture to a bowl. Allow to cool before placing in the fridge overnight.
- We use a automatic Ice-Cream maker. But there are several methods that can be found online to turn custard to ice-cream with a machine. Follow set up instructions for your machine
- Pour custard mixture into automatic ice cream maker slowly pour the bottle of blueberry sauce into Machine and allow to combine.
- Once complete transfer ice cream into a freezer safe container and enjoy.
Blueberry Pancakes
2 sups self raising flour
(or plain flour with a teaspoon of baking powder)
1.5 cups of milk
8 table spoons of sugar
2 table spoon melted butter
1/2 teaspoon bicarbonate soda
2 eggs
300g blueberries
Method
1. Combine flour, milk, eggs, butter, bicarbonate soda & sugar in a mixing bowl.
2. Beat until smooth & thick pouring consistency.
3. Heat and grease the pan with butter.
4. Ladel desired pancake size of batter into pan.
5. Place blueberries randomly in batter.
6. Cook until the batter starts to bubble.
7. Using an egg slide, flip pancakes making sure that the blueberries don't slide out.
8. Cook until light brown.
Place pancakes in oven on low temp (50degrees) to keep warm until all batter is cooked and ready to serve
Serve with fresh blueberry ice - cream and maple syrup
Deep Dish Baked Blueberry Cheese Cake
Crust
125g butter snap biscuits
50g butter very soft
Filling
500g cream cheese
1cup sugar
4 large eggs
1 cup cream
290ml Blueberry Greens Blueberry Sauce
Method
1. Line a 20cm spring pan with baking paper, one round piece on the base and a strip for around the sides.
2. Crumb the biscuits by putting them in a plastic bag and crushing them with a rolling pin.
3. Mix the crumbs with soft butter, not liquid butter.
4. Press mixture into the base of the spring pan using the the back of a spoon.
5. To make the filling, sieve the cream cheese and beat until soft. Using a rotary beater, mix beaten cheese with sugar, eggs and cream.
6. Pour mixture gently into the crumb crust.
7. Pour 2/3 of a bottle of Blueberry Greens blueberry sauce, and use a knife to swirl in.
8. Bake at 200*C for 15mins, then at 180*C for 30minutes. Glaze the top with the remaining blueberry sauce and cook for a further 15 minutes until firm in centre.
8. Serve at room temperature with fresh Blueberry Greens Blueberries
125g butter snap biscuits
50g butter very soft
Filling
500g cream cheese
1cup sugar
4 large eggs
1 cup cream
290ml Blueberry Greens Blueberry Sauce
Method
1. Line a 20cm spring pan with baking paper, one round piece on the base and a strip for around the sides.
2. Crumb the biscuits by putting them in a plastic bag and crushing them with a rolling pin.
3. Mix the crumbs with soft butter, not liquid butter.
4. Press mixture into the base of the spring pan using the the back of a spoon.
5. To make the filling, sieve the cream cheese and beat until soft. Using a rotary beater, mix beaten cheese with sugar, eggs and cream.
6. Pour mixture gently into the crumb crust.
7. Pour 2/3 of a bottle of Blueberry Greens blueberry sauce, and use a knife to swirl in.
8. Bake at 200*C for 15mins, then at 180*C for 30minutes. Glaze the top with the remaining blueberry sauce and cook for a further 15 minutes until firm in centre.
8. Serve at room temperature with fresh Blueberry Greens Blueberries
Sizzling Prawns in Blueberry Hot Sauce
1. Shell & devein prawns & place in a large bowl.
2. Coat with olive oil and juice of 1/2 a lemon.
3. Season with salt and pepper
4. Marinade in generous amount of Blueberry
Hot Sauce, enough to coat without too much excess.
5. Place in fridge for approximately an hour to marinade.
6. Pre-heat BBQ to a medium heat.
7. Drizzle olive oil on the hot plate, then pour prawns and marinade onto hot plate.
8. Cook for several minutes, constantly moving
to stop the sauce from burning.
9. Once caramelised place on pre-heated hot sizzling plate and drizzle with some more blueberry hot sauce and serve immediately.
Enjoy! We did!!
2. Coat with olive oil and juice of 1/2 a lemon.
3. Season with salt and pepper
4. Marinade in generous amount of Blueberry
Hot Sauce, enough to coat without too much excess.
5. Place in fridge for approximately an hour to marinade.
6. Pre-heat BBQ to a medium heat.
7. Drizzle olive oil on the hot plate, then pour prawns and marinade onto hot plate.
8. Cook for several minutes, constantly moving
to stop the sauce from burning.
9. Once caramelised place on pre-heated hot sizzling plate and drizzle with some more blueberry hot sauce and serve immediately.
Enjoy! We did!!
Sticky Ribs in Hot Blueberry Sauce
2 x baby back pork ribsracks
290ml Hot Blueberry Sauce
Shake onion powder
Shake all purpose seasoning
Shake Hot Cayenne Pepper
Note: for those you don’t like it hot don’t use Cayenne pepper and replace hot sauce with Blueberry Greens Blueberry Sauce (sweet).
We do 1 and half racks in hot sauce for ourselves, and half a rack in our sweet sauce for our 4yr old. Delicious!
290ml Hot Blueberry Sauce
Shake onion powder
Shake all purpose seasoning
Shake Hot Cayenne Pepper
- Using extra wide foil, place ribs meat side down (ribs smiling ends up). With a sharp knife, pearce several times between each rib.
- Season lightly with onion powder, all purpose season and cayenne pepper on both sides. Return the ribs to the foil, placing the meat side down. Wrap up in foil ensuring the seams are at top to prevent leaking.
- Cook at 135 degrees in the oven for 2.5hrs (give or take knowing your oven).
- When you take the ribs out, turn oven up to 185 degrees.
- Place ribs on a plate, draining any fluid into foil, and then dispose of foil. Put some baking paper down and place ribs meat side down, generously paint underside of ribs with Hot blueberry sauce. Flip the ribs and repeat, painting on the top side of ribs.
- Return to the oven, cook for 10-15mins. Then re-coat with sauce top side only. Repeat this 4-5 times over the next hour.
- Once cooked to your desired rib preference, ie soft - fall off the bone, slice and serve with a further drizzle of Blueberry Hot Sauce.
Note: for those you don’t like it hot don’t use Cayenne pepper and replace hot sauce with Blueberry Greens Blueberry Sauce (sweet).
We do 1 and half racks in hot sauce for ourselves, and half a rack in our sweet sauce for our 4yr old. Delicious!