AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Reply #10 - Aug 13^th, 2008 at 10:08pm

Carolyn™ Offline
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All was fine, but just a bit sticky on the bottom but the top caramelised just a bit and was slightly crispy which I liked.

I didnt have decent strawberry conserve just that squeeze jam that the grandkids use on pancakes. The MOTH ate every last bit while I was out today so it must have been ok.

Pre Rolling

Out of the tin

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Reply #11 - May 28^th, 2009 at 9:26pm

Mackerel Whisperer Offline
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Been fooling around with the bedourie again tonight.

Had a go at these chelsea buns. They turned out OK, I musta got a bit carried away with the cinnamon (pretty overpowering). Otherwise tasty. I added half a cup of sugar to the bread mix. Also drizzled Icing sugar syrup (?) over them. STICKY!!!

Cheers
Jono

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Reply #12 - May 28^th, 2009 at 9:39pm

Saltbush Bill Offline
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That would be the flashest looking thing Ive seen come out of a Bedourie. Both look great Carolyn and Jonno...........I gotta have a go at that. Smiley

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Reply #13 - May 28^th, 2009 at 10:49pm

Michaelb Offline
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Bugger, Jono where do ya get the time, the boys play 4 games of basketball a week train 4 times a week, we get Tuesday night (home by 6 and in bed by 8:30) and Sunday off, your pumping out to much stuff, your making me feel a talker not a doer. #$#$%$@&^%^

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Reply #14 - May 29^th, 2009 at 4:36am

Rastas000 Offline
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willy wrote on Aug 12^th, 2008 at 2:09pm:

ooks very tastey an like somthing we have over here called Belgian / Chelsea Buns...yum yum...Willy

I have always known these as Boston Buns...

What an outstanding look..... I am hungry now

A furphy, is Australian slang for a rumour, or an erroneous or improbable story. You would never get anything but the plain honest dinky-di truth here... I promise!!!! Yup, hand on my heart, promise, true blue, uh-huh true dinks, dead set!!

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Reply #15 - May 29^th, 2009 at 7:40am

Carolyn™ Offline
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Looks great Jono, the white icing/sauce makes all the difference in appearance.

I had forgotten I made this. When first married the Electricity Council ran learn to cook lessons at night and the first night was on scones. We made similar to this but using a scone mixture as the base.

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Reply #16 - May 29^th, 2009 at 7:56am

Mackerel Whisperer Offline
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Carolyn™ wrote on May 29^th, 2009 at 7:40am:

the white icing/sauce makes all the difference in appearance.

It was good, Apparently I made it too runny, so the boss lady tells me! Cheesy

tastes the same I told her!

I like to scroll all the old recipies and find something I might like to try, then bring the old thread back to life. I think it is best to keep it all in one thread. Makes it easy to follow and you get all the different ideas in one spot.

Cheers
Jono

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Reply #17 - May 29^th, 2009 at 8:01am

Carolyn™ Offline
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Yep Jono thats what I love about this group, we seem to mostly be open to other variations and ideas as well as people just doing their own thing. I was looking at yours and thinking for kiddie appeal a few glace cherries on top as well Cheesy

although lots these days seem to be avoiding red dyes.

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Reply #18 - May 29^th, 2009 at 8:15am

Kez Offline
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WOW....Jono that looks fantastic....Carolyn,I will be in Sydney next Tuesday for a couple of hours... I could come by for morning tea Wink

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Reply #19 - May 29^th, 2009 at 8:23am

Carolyn™ Offline
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You welcome to visit Lil but I am about a good hour from the airport. What time? You would need to catch bus/train/bus to get here, I dont drive to the airport.

I could come in and have a coffee and chat with you if its in daylight hours.

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