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Anzac biscuits

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ANZAC Biscuits

ANZAC stands for Australian and New Zealand Army Corps, and these cookies are so named because they were baked and shipped off to Australian and New Zealander soldiers during World War I.

1 cup all-purpose flour
1 cup rolled oats
3/4 cup desiccated coconut
3/4 cup granulated sugar
4 1/2 ounces butter
1 tablespoon golden syrup (corn syrup)
1 1/2 teaspoons baking soda
2 tablespoons boiling water

Preheat oven to 300 degrees F.
Brush 2 cookie sheets with melted butter or oil.

Place flour, oats, coconut and sugar in a large mixing bowl, and stir until combined.

Combine butter and golden syrup in small pan; stir over high heat until melted.

Mix baking soda with boiling water; add to melted butter and syrup.
Add to flour mixture and stir until combined.
Shape level tablespoons of mixture into balls and flatten slightly.
Place onto prepared cookie sheets about 2 inches apart.
Bake 15 to 20 minutes or until crisp and golden.

Remove from oven; let stand 2 minutes before loosening the biscuits and moving them to a wire rack to cool.

Makes about 2 dozen cookies.

Damper bread

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Damper Bread

This bread dates back to the early days of the Australian colonies.
It may have been named for William Dampier, an early explorer.

1 package active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
2 tablespoons granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup shortening
1 cup buttermilk

Dissolve yeast in warm water; stir in sugar.
Mix flour, baking powder and salt in large bowl; cut in shortening until mixture resembles fine crumbs.
Stir in yeast mixture and buttermilk until soft dough forms.
Turn dough onto lightly floured surface; gently knead until smooth, about 1 minute.
Cover; let rest 10 minutes.

Shape dough into a round 7-inch diameter loaf.
Place on greased cookie sheet.
Cover; let rise in warm place 30 minutes.

Preheat oven to 375 degrees F.
Cut an X about 1/2 inch deep in top of bread.
Bake until golden brown, about 35 minutes.

Serve warm.
Tear bread into pieces to serve.

Hawaiian steak

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Hawaiian Steak

Individual steaks, 1/2-inch thick or less
1 cup soy sauce
1 cup Worcestershire sauce
1/4 cup vinegar
2 tablespoons granulated sugar
Pineapple slices
1 large can mushrooms

Punch both sides of each steak well with a fork, then marinate for 24 to 36 hours in a marinade made by soy sauce, Worcestershire sauce, vinegar and sugar.

Simmer steaks on a low fire for 10 minutes in the marinade. Remove them and place steaks in a 350 degree F oven for 10 to 20 minutes, depending on thickness of meat.
Three minutes before removing steaks, place a pineapple slice on each.

To make gravy, slowly sauté a large can of mushrooms in butter.
While doing so, boil down the sauce used for the marinade to make a gravy.
Combine mushrooms and reduced marinade sauce.

Serve individual steaks with the pineapple on top, over which has been poured a generous amount of gravy.

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