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Miss Nancy's Recipes - Bakes

We Pick the Best, So Should You!


1 ¼ cups self-raising flour
Pinch salt
1 teaspoon mixed spice
45g butter
½ cup walnuts
¾ cup Miss Nancy’s Dried Berries (Dried cranberries, blueberries and cherries work the best or use Mixed Berries.)
1 egg beaten
1/3 cup milk
1 ripe banana mashed

Grease a loaf tin thoroughly. Soak dried berries in ½ cup of boiling water until most of the liquid is absorbed, i.e. 10 minutes. Sift flour, salt and spice together, into a mixing bowl. Rub in butter.
Add sugar, nuts and fruit. Mix lightly. Stir in beaten egg and sufficient milk to make a dropping consistency.
Bake in a moderately hot oven 190C for 50 minutes or until cooked.
Let cool on a wire rack. Serve sliced with or without butter. Makes one loaf.


1 cup of your favourite Miss Nancy's Dried Berries
1 cinnamon stick
1 cup water
2/3 cup all-purpose flour
2/3 cup firmly packed light brown sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, cut into bits
9 apples (about 1 ½ kilos)

In a small saucepan simmer the dried berries, the cinnamon stick, and the water for 10 minutes. Drain the dried berries and remove the cinnamon stick.

In a small bowl blend the flour, the brown sugar, the salt, and the butter until the mixture resembles coarse meal and toss the mixture well.

Peel, core, and slice the apples thin and in a buttered 9- by 13-inch glass dish toss them with the dried berries.

Sprinkle the brown sugar mixture over the fruit and bake the crisp in a preheated 200°c. oven for 25 minutes, or until the apples are tender and the topping is golden. Serves 6.


2 cups of Miss Nancy's Dried Blueberries or Dried Cherries
2 cups cooked Rhubarb
2/3 cups Granulated sugar
1/2 cup chopped walnuts or pecans
2 Tablespoons Cornstarch
1 Tablespoon Butter
1 Tablespoon Milk
1 Tablespoon Sugar

2 cups All-purpose flour
1 Teaspoon Salt
¾ cup Butter
3 Tablespoons Water
1 Tablespoon of fresh lemon juice
2 Tablespoons Milk

Reconstitute dried berries by soaking them for 20 minutes in an equal amount of boiling water. Combine sugar and cornstarch. Mix well. Stir into dried berries and rhubarb in a large bowl. Cook in microwave or on stove top until bubbly and a medium thickness. Set aside and prepare pastry.

In a large bowl, blend salt and flour. Cut in shortening with a pastry blender until it resembles coarse meal. Stir water and lemon juice into flour a little at a time, using only as much as you need to make a ball when the dough is gently pressed together.

Divide dough, roll one part in a circle large enough to fit a 9-inch pie plate. Place plate, trim. Roll remaining dough into a circle 1 inch larger than pie plate. Place filling on bottom crust, dot with 1 tablespoon butter, cut decorative design in top crust, place on filling. Seal edges and make decorative edge. Brush top with milk, sprinkle with sugar for sparkle. Bake 20 minutes at 210 degrees C or until golden brown.

NOTE: Rhubarb juice brings out the flavor of blueberries and cherries and adds a very unique and complimentary taste.