Field Trip to Kija

Deanna Gaudaur had invited KQG members to visit her home in Kijabe to see her long-arm quilting machine setup, so a large group of them arrived on August 2.  Everyone had a great time, although the weather was chilly, and they enjoyed a wonderful pot luck lunch.  Thanks, Deanna, for your hospitality!

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Deanna also sends along her recipe for Cranberry/Orange Scones:

Kijabe Cranberry/Orange Scones

Combine in mixing bowl:

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar(Or 2 T sugar if you aren’t making icing)

Cut in to the flour in small pieces (size of peas):

• 1/4 cup shortening (Kimbo)

Add to the flour mixture:

• 1/4 cup glazed orange peel (beside the glazed cherries in Nakumatt)
• 1/4 cup dried cranberries

Add and gently stir in

•  3/4 cup unsweetened lala (or sour milk or 1/2 plain yoghurt and 1/2 milk)

Knead a few times and pat into a 8″ circle. Cut into 6-8 wedges and place on ungreased cookie sheet. Bake in preheated oven (225 degrees celsius or 450 fahrenheit) for about 15 minutes, or golden brown. Drizzle while still warm with a combination of a couple tablespoons of orange juice and enough powdered sugar to make a thin icing.

Patty Arensen’s Recipe for Peanut Butter Chocolate Bars

 

Patty Arensen's Chocolate Peanut Butter Bars

From Patty Arensen:  “I ran across the recipe for my Chocolate Peanut Butter Bars tonight and remembered that I had promised to send it to you to put on the blog. It is simple!”

1 Cup margarine
1 Cup peanut butter
2 Cups icing sugar
1 1/2 Cup crushed Digestive Biscuits
2 large Bournville Chocolate bars

Melt margarine in medium sauce pan. Stir in the next 3 ingredients. Press into a 9 x 13 pan. Melt the chocolate and spread over bars. DO NOT BAKE–just eat!!

Best Chocolate Cake in Kenya

This one is making the rounds, showing up on discerning tables everywhere in Kenya:

BEST MOIST CHOCOLATE CAKE RECIPE

Try it. You’ll LOVE it!!

Nankhatai – A Favorite Recipe

 

The following recipe came to us from Poley Bhamra:

NANKHATAI

• Ingredients
• One bowl gram flour
• One bowl all-purpose flour
• One bowl fine semolina
• One bowl castor sugar
• One bowl melted ghee
• Pinch of bicarbonate of soda
• Instructions
• Cream melted ghee and castor sugar together till light and fluffy.
• Add the rest of ingredients and continue beating till thoroughly mixed and make a soft dough.
• Divide the mixture into small balls.
• Roll and press each lightly between the palms.
  
• Place the nankhatai on a greased baking tray and with a knife soft cut or just put a cross.
• Bake the nankhatais in a slow oven for about 25 minutes or till firm and off white.
• Decorate each nankhatai with powdered pistachio nuts and almonds and cardamom.

Poley says she learned this recipe from her mother when she first began cooking.

FOOD: Call for Recipes

During our “Tea with the Stars!” last week, several of the safari group participants asked for recipes for foods they found on our table.

If you are a member of the Guild and you have a favorite recipe, why not send it in to us for publication on this blog?  You can use the contact form in the sidebar at left or use the Kenya Quilt Guild Gmail account.

Recipes from the Kenya Quilt Guild

Be sure to tell us something about the history of the recipe.  Did you learn it from your mother, pick it up from a friend or out of a magazine or cookbook, or is it original?

We’ll set up a page for Recipes and publish all of the Kenya Quilt Guild’s favorites.  Who knows?  We might eventually publish a Kenya Quilt Guild cookbook!!