Make it for Mum: CWA shares best recipes for homemade gifts

This Sunday, May 10 is Mother's Day. Want to impress the family with something homemade? Thanks to Marion Cook, the publicity officer at Keiraville Country Women's Association (CWA), we have three great recipes for sweet treats.

There's something for chef. Think strawberry jam so simple it's made in the microwave. Simply serve it with scones and cream. Catering for a gluten-free mum – try the magic bean cake. Or simply bliss out with a traditional favourite – the peppermint slice.

While our CWA is famous for its bake sales, membership is about far more than whipping up good scones. Locally, the CWA helps out by holding community planting days, crocheting comfort teddies and covering books at local schools.

To find out more, email the Keiraville branch via keiravillecwa@gmail.com or follow the group on Facebook.

Peppermint Slice

Ingredients

The Base

• 120g butter
• 1 cup self-raising flour
• 1/3 cup caster sugar
• 1 tablespoon cocoa

Peppermint Cream

• 2 tablespoons butter
• 1 ½ cups icing sugar
• 2 teaspoons peppermint essence
• 1 tablespoon milk

Chocolate Icing

• 60g copha
• 2 tablespoons cocoa
• 2 tablespoons icing sugar

Method

1. Prep: Grease a 20cm square tin and preheat your oven to a moderate temperature (180°C).
2. Make Base: Cream the butter and sugar together until light. Stir in the self-raising flour and cocoa. Press into the tin and bake for 15–20 minutes. Let it cool completely.
3. Mix Filling: Cream all peppermint cream ingredients together until smooth. Spread evenly over the cooled base.
4. Finish with Icing: Melt the copha and whisk it into the cocoa and icing sugar. Allow it to cool slightly, then pour over the peppermint layer.
5. Set: Chill in the fridge until firm before slicing.

Microwave Strawberry Jam

Ingredients

• 500g frozen strawberries
• 1 green apple (peeled, cored, and diced)
• 1 ½ cups sugar
• ¼ cup lemon juice

Method

1. Prep Fruit: Defrost the strawberries. Combine the berries, diced apple, and lemon juice in a large, microwave-safe bowl.
2. Initial Cook: Cook on High (100%) for 4 minutes.
3. Add Sugar: Add the sugar and stir well until completely dissolved.
4. Thicken: Continue to cook on High for another 20 minutes. Crucial: Stop and stir the mixture every 5 minutes to ensure it doesn't boil over.
5. Test: The jam is ready when a teaspoon of the mixture sets after cooling for a moment on a chilled saucer.
6. Store: Pour into hot, sterilized jars and seal immediately.

Gluten Free Magic Bean Cake

Ingredients

• 400g tin red kidney beans (drained and rinsed well)
• 1 teaspoon vanilla extract
• 1/3 cup cocoa
• ½ teaspoon bicarbonate soda
• 1 teaspoon baking powder
• 125g softened butter
• ½ cup sugar
• 4 eggs

Method

1. Blend Base: Combine the rinsed beans, vanilla, butter, and eggs in a blender. Process until the mixture is smooth and aerated (this should take about 5 minutes).
2. Combine Remaining: Add the cocoa, bicarbonate soda, baking powder, and sugar. Process for another minute until well combined.
3. Prepare Tin: Pour the batter into a 20cm round cake tin.
4. Bake: Bake in a moderate oven (approx. 180°C / 350°F) for about 50 minutes until cooked.
5. Cool: The cake is ready when it is firm on top and begins to come away from the sides of the tin. Cool slightly before turning out.
6. Finish: Ice the top with your own chocolate glacé icing once cooled.