Hi there!

I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!

I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.

I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.

While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.


Sunday, February 13, 2011

JUMPIN JOHNNIES - homemade yeast free donuts - 1853

Tell the kids they are “Mummy’s special donuts”   

You got to LUV EM, best to make a double batch because they will disappear as you cook them and you will not get any.


Source: First Catch A Kangaroo  - A letter about food written from the Bendigo goldfields in 1853
for a printable copy of the recipe; with 4 copies on one page to share go to 



3 tblspns sugar
2 eggs
1 cup milk
Grated rind of a lemon
2 ½ cups Self Raising Flour
 icing sugar or cinnamon sugar to roll them in

1 Beat eggs and sugar, add other ingredients and mix well.
2 Heat oil in pan. Test with bread cube.
3 Drop teaspoonfuls of mixture into hot oil.  They will turn themselves. Sometimes they need help!
4 Once brown on both sides, quickly drain on kitchen paper and roll in icing sugar. 
5 Enjoy hot or cold.

1 comment:

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