My Mum used to bake the most delightful sweet treats when I was growing up. I remember walking home from school, wondering what deliciousness I was going to encounter when I walked through the door. Mmmm….home sweet home!
My Mum isn’t able to bake these days and I know sometimes she longs for the days of old. She often talks about the baked treats Dad used to love, and she can still list all the favourite treats of every one of her children and grandchildren. Baking was her love language. A beautiful language that she’s passed on to me!
I love baking for my family and watching their delight when they realise I’ve made their old favourite, or even a new sugary delicacy they’ve never tried before. It makes me feel, as a Mum, that I’m doing okay.
Whenever I bake one of my Mum’s old recipes, it causes me to feel like a good daughter too! I know Mum is proud that I would actually care to use one of her recipes. It’s my way of showing her that I think she’s a great role model, both in the kitchen and in life.
I want my Mum to know that I appreciate everything she’s taught me. My hope too is that I might be the same sort of role model for my children…whereby I successfully show them how to pour out an abundance of love through even the simplest action of baking!
Why not try some “baking love” this week, with this recipe inspired by my dear Mum…
Semolina & Yoghurt Slices
Semolina & Yoghurt Slices
Makes approx. 15 slices
• 2 ½ cups semolina
• 2 cups yoghurt (I like to use berry flavoured yoghurt)
• ½ cup sugar
• 125g butter, melted
• 1 teaspoon baking powder
• ½ cup slivered almonds
• 2 cups cool Sugar Syrup (see recipe below)
1. Preheat oven to 180 °C.
2. Mix together the semolina, yoghurt, sugar, baking powder and melted butter. Spread mixture evenly in a well-greased 25cm baking tray.
3. Sprinkle slivered almonds all over the top and press in slightly. Bake in oven until cooked through and lightly golden – approximately 45 minutes.
4. Remove from the oven and while still hot, cut into slices and pour cooled Syrup over the top. Cool in the tray before serving.
Sugar Syrup
Makes 2 cups
• 2 cups sugar
• 1 cup water
• ½ tablespoon lemon juice
• ½ teaspoon orange blossom water
1. Dissolve sugar in water.
2. Add lemon juice and bring to the boil. Skim any foam from surface as it continues to boil for approximately 10 minutes, stirring occasionally.
3. Add the orange blossom water at the end and stir.
4. Stand to cool.
A wife, mum of 2, avid Blogger at lifeslikeacupcake.com, & Blog Reviewer on Hope 103.2FM in Sydney Australia! Have tried lots of careers – previously worked as a Banker, Beauty Therapist & Primary School Teacher! Love life (& FOOD)!
{ 4 comments… read them below or add one }
Yum, I know these are delicious! Cooking is definitely an expression of love for me- and painting as well. Love your blog! xoxo
~ Juliane
Juliane recently posted..Triple Berry Parfait with Cashew Cream
I love painting too Juliane, but I don’t get to do much of it these days. I find more time for expressing my love & creativity through cooking! xo
Jennifer Reid recently posted..BOUNCING BACK
there is something quite special when you use recipes that were passed down to you from your mother,its so rewarding when your family or guests love them as much as you do,i pray that when my girls are older they can bake my recipes and have that warm fuzzy feeling that i had baking my mothers.
I’m sure your girls will have that warm feeling because you are obviously so passionate about cooking for your loved ones…that passion will certainly be passed down through the generations! xo