A few years ago we went to Australia in October to visit friends who live in South West Australia, in Perth. Since it is Down Under, we experienced the coming of spring, including dozens of sightings of tiny, tiny wild orchids in various places, plus lots of there wild flowers. When we arrived home, it was full autumn, so I had the best of both seasons!
Last year we went to Virginia about this time and saw the early fall color show there in the Blue Ridge Mountains.
This year we will be off very soon to Taos in New Mexico to see the golden aspen and the gorgeous mountains there. So if this blog is sparse for a while, know that when I return, there will be some photos of the southwest of America.
Just to show that desserts are still my favorite recipes, here is one that was given to me in Australia by our hostess. She grew up in the town of Albany, far south of Perth, and so this is an authentic Australian recipe for a national staple: Anzac cookies.
Yields about 2 dozen cookies
We can thank the veterans of Australia & New Zealand for these..
1 stick (1/2 C.) butter, melted 1/4 teaspoon salt
2 tablespoons hot water 1/2 teaspoon baking soda
2 tablespoons golden syrup 3/4 Cup broun sugar
1 Cup rolled oats 3/4 Cup dry coconut
1/2 Cup flour 1/2 Cup walnuts, chopped (or pecans)
1/2 Cup self-rising flour
1) Preheat oven to 350 degrees F.
2) Combine the melted butter, hot water, golden syrup in a mixing bowl. On a sheet of waxed paper
combine the oats, flours, salt, and soda.
3) Add the nuts, brown sugar, coconut and dry ingredients to the butter mixture. Blend well.
4) Pack dough into small tart pans or make drop cookies. Bake for 15 minutes until golden.
5) Cool cookies on wire rack. Store in airtight container. These cookies ship well.