Bulk recipe/biscuits,cake,savo-ry quiche for 50 Page 1 / 2

suzanna, Feb 8, 12:09pm
Worth bumping.


punkinthefirst, Feb 8, 10:53pm
Don't forget to make things that are moist, but not too sweet, such as apple shortcake. and some savoury "gut-fillers" like bacon and egg pie or a sausage-meatbased pie. anything that can be eaten in the hand, with a huge cuppa in the other. Shearing is VERY thirsty work!

pickles7, Feb 9, 3:01am

52many, Feb 18, 11:48am
Looking for recipes for bulk catering...starting at 20 plus.......thanks.

52many, Feb 18, 11:48am
Looking for recipes for bulk catering.starting at 20 plus.thanks.

pam.delilah, Feb 18, 6:38pm
1 cup brown sugar,
1 teaspn vanilla,
2 eggs,
4 cups flour,
¼ cup cornflour,
1 tblspn baking powder,
½ teaspn salt.

Cream together butter, sugar and vanilla, until light and fluffy.
Beat in eggs one at a time.
Mix dry ingredients together and work into the creamed mixture.
Divide dough in ¼ s and add any of the following: - ½ cup coconut - OR - 1 tblspn cocoa - OR - ½ cup cornflakes - OR - ½ cup currants or sultanas - OR - almond essence and top each biscuit with an almond.
Form into 4 rolls, wrap in foil and freeze.
Chill first if too soft to handle.
Thaw until soft enough to slice.
Cut into 1 cm slices.
Place on greased baking tray.
180C about 15 mins ..

pam.delilah, Feb 18, 6:38pm
1 cup brown sugar,
1 teaspn vanilla,
2 eggs,
4 cups flour,
¼ cup cornflour,
1 tblspn baking powder,
½ teaspn salt.

Cream together butter, sugar and vanilla, until light and fluffy.
Beat in eggs one at a time.
Mix dry ingredients together and work into the creamed mixture.
Divide dough in ¼ s and add any of the following: - ½ cup coconut - OR - 1 tblspn cocoa - OR - ½ cup cornflakes - OR - ½ cup currants or sultanas - OR - almond essence and top each biscuit with an almond.
Form into 4 rolls, wrap in foil and freeze.
Chill first if too soft to handle.
Thaw until soft enough to slice.
Cut into 1 cm slices.
Place on greased baking tray.
180C about 15 mins .

pam.delilah, Feb 18, 6:40pm
ROASTING DISH CHOCOLATE CAKE...

MIX: 3 cups flour, 1 & 1/2 tsp salt, 3/4 tsp baking powd, 1 & 1/2 tsp baking soda, 2 & 2/3 cup sugar, 1 cup & 2 tbsp cocoa.
Add to the dry ingr: 1 cup + 2 tbsp water, 1 cup + 2 tbsp oil.
Mix for 1 minute.then add: 5 eggs, 3/4 cup water and 1 & 1/2 tsp vanilla ess.
Combine everything mix for about 2 mins (or until combined), bake in a lined and greased roasting dish for approx 1/2 hour at 180 deg.
Check with skewer if it looks done, ice with chocolate butter icing, .

pam.delilah, Feb 18, 6:40pm
ROASTING DISH CHOCOLATE CAKE.

MIX: 3 cups flour, 1 & 1/2 tsp salt, 3/4 tsp baking powd, 1 & 1/2 tsp baking soda, 2 & 2/3 cup sugar, 1 cup & 2 tbsp cocoa.
Add to the dry ingr: 1 cup + 2 tbsp water, 1 cup + 2 tbsp oil.
Mix for 1 minute.then add: 5 eggs, 3/4 cup water and 1 & 1/2 tsp vanilla ess.
Combine everything mix for about 2 mins (or until combined), bake in a lined and greased roasting dish for approx 1/2 hour at 180 deg.
Check with skewer if it looks done, ice with chocolate butter icing, .

pam.delilah, Feb 18, 6:42pm
Large Chocolate Banana cake
This makes Roasting dish plus round 9 inch size cake and it keeps really well,

. Melt 325 grams butter,
add 4 cups sugar,
4 eggs,
8 mashed bananas,
6 tbspns cocoa,
8 cups flour,
8 tspns baking powder,
4 cups cold milk with 4 tspns baking soda mixed in well to the milk.

Place mixture in a greased round dish and a roasting pan.
Cook 1 hr 180 degrees C.
Less for the small cake.
Ice with choclate or lemon icing.
WARNING, this is a huge quantity of mixture

2c sugar, 2 eggs, 1c oil, mix add 1 cup milk, 1c water, 1tblspn vinager, mix. add 3 cflour, 8 tblspn cocoa, 2 heaped tspn baking powder, 2 flat tspn baking soda, mix and it fills the roasting dish

pam.delilah, Feb 18, 6:45pm
Bulk Bran Muffins.

Thisrecipe makes about 36 regular or 72 mini muffins.

Y2 cup treacle
2 cups rolled oats
1 cup baking bran (wheat bran) .
1 cup boiling water
1 cup brown sugar
2 Tbsp wine vinegar
1 tsp salt
2 large eggs
2 cups milk
2 cups standard (plain) flour
1 cup oat bran
1 Y2 tsp baking soda
1/2 cup raisins
Heat oven to 220°C (210°C fanbake), with the rack just below the middle.
Measure the treacle, rolled oats and baking bran into a large bowl. Pour over boiling water and stir until treacle and oats are mixed. Leave to cool for 5 minutes, then add the brown sugar, vinegar, salt and eggs.
Beat with a fork to combine eggs.
Add the milk and then the flour, oat bran and baking soda, previously forked together. Stir only enough to combine
Spray muffin pans with non-stick spray. Put about 1/4 cup of mixture in to each ¬muffin cup.

Bake for about 10 minutes, until muffins spring back when pressed.

trading_gibsons, Feb 18, 6:50pm
Thats my recipe!!!
It's in "Prescold kitchen companion"
I love collecting old retro recipe books, if anyone finds this grab it it is full of bulk baking recipes & this recipe is also my favourite in the book.
I often split the recipe into two/four & add different things to the mix eg.
coconut
choc chips
different essences
dried fruit

trading_gibsons, Feb 18, 6:50pm
Thats my recipe!
It's in "Prescold kitchen companion"
I love collecting old retro recipe books, if anyone finds this grab it it is full of bulk baking recipes & this recipe is also my favourite in the book.
I often split the recipe into two/four & add different things to the mix eg.
coconut
choc chips
different essences
dried fruit

pam.delilah, Feb 18, 6:53pm
Vanilla Cupcake

makes about 30

415g plain flour
3 teaspoons baking powder
230g unsalted butter, softened
330g sugar
15ml vanilla essence
4 eggs
250ml milk

- Preheat oven to 170degC.
- Line two-and-a-half 12-hole muffin trays with cupcake papers.
- Whisk flour, baking powder, and salt together in a small bowl to aerate and combine. Set aside until required.
- In a large bowl use an electric mixer on medium-high speed to beat butter for about 2 minutes until creamy.
- Add sugar gradually, beating until light and fluffy, scraping down the bowl once or twice. This will take about 3 minutes.
- Beat in vanilla essence. Add eggs one at a time, scraping down the sides of the bowl and beating after each addition.
- Add the flour mixture in 4 additions, alternately with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low speed after each addition.
- Divide batter evenly between the cupcake papers.
- Bake for about 18 minutes, or until a toothpick inserted in the centres shows a few moist crumbs. (The centres should also spring back when lightly pressed.) The cupcakes might colour a bit around the edges, but they will not brown.
- Cool cupcakes in the muffin trays for 5 minutes before removing the cupcakes to a wire rack to cool completely.

Vanilla Frosting
200g unsalted butter, softened
1/2 cup milk
1 tablespoon vanilla essence
8 cups icing sugar, sifted

- Cream the butter for 1-2 minutes.
- Add the milk, vanilla and half the icing sugar.
- Beat for at least 3 minutes, or until the mixture is light and fluffy.
- Add the remaining icing sugar and beat for a further 3 minutes, or until the mixture is light and fluffy and of a spreadable consistency.
- If the mixture is too dry add extra milk and if the mixture is too wet add extra icing sugar.
- If you wish to colour and/or flavour the buttercream then this is the time to do it. Add a drop at a time until you reach the desired colour and/or flavour.

Other things you'll need
Flaked coconut
Marshmallows
M & Ms
Licorice
Assorted lollies such as jelly beans and mint leaves
Food colourings

pam.delilah, Feb 18, 6:53pm
Vanilla Cupcake

makes about 30

415g plain flour
3 teaspoons baking powder
230g unsalted butter, softened
330g sugar
15ml vanilla essence
4 eggs
250ml milk

- Preheat oven to 170degC.
- Line two-and-a-half 12-hole muffin trays with cupcake papers.
- Whisk flour, baking powder, and salt together in a small bowl to aerate and combine. Set aside until required.
- In a large bowl use an electric mixer on medium-high speed to beat butter for about 2 minutes until creamy.
- Add sugar gradually, beating until light and fluffy, scraping down the bowl once or twice. This will take about 3 minutes.
- Beat in vanilla essence. Add eggs one at a time, scraping down the sides of the bowl and beating after each addition.
- Add the flour mixture in 4 additions, alternately with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low speed after each addition.
- Divide batter evenly between the cupcake papers.
- Bake for about 18 minutes, or until a toothpick inserted in the centres shows a few moist crumbs. (The centres should also spring back when lightly pressed.) The cupcakes might colour a bit around the edges, but they will not brown.
- Cool cupcakes in the muffin trays for 5 minutes before removing the cupcakes to a wire rack to cool completely.

Vanilla Frosting
200g unsalted butter, softened
1/2 cup milk
1 tablespoon vanilla essence
8 cups icing sugar, sifted

- Cream the butter for 1-2 minutes.
- Add the milk, vanilla and half the icing sugar.
- Beat for at least 3 minutes, or until the mixture is light and fluffy.
- Add the remaining icing sugar and beat for a further 3 minutes, or until the mixture is light and fluffy and of a spreadable consistency.
- If the mixture is too dry add extra milk and if the mixture is too wet add extra icing sugar.
- If you wish to colour and/or flavour the buttercream then this is the time to do it. Add a drop at a time until you reach the desired colour and/or flavour.

Other things you'll need
Flaked coconut
Marshmallows
M & Ms
Licorice
Assorted lollies such as jelly beans and mint leaves
Food colourings

lx4000, Feb 18, 7:57pm
Carrot Cake recipe my parents used for their cafe as follows:

Preheat oven 180 degrees

3 eggs
1 1/2 c cooking oil
3 cups grated carrot
1 cup sultanas
1 pkt walnut pieces
1 t vanilla essence
1 cup pineapple or orange juice
1 cup of sugar

Mix together in bowl add the following sifted dry ingrediants

3 cups flour
2 t baking powder
2 t baking soda
2 t cinnamon

Put into a lined dish, turn oven to 150 cook for 1 1/2 hours test.
Make sure cake is cold before spreading icing over.

Cream Cheese Icing

1 250gm cream cheese - soften or leave out to soften
150 gm butter - softened
1 t vanilla essence

Beat together to a smooth consistency add icing sugar approx 4 cups - beat until smooth you can add more icing sugar as you go this will increase the volume of your icing.

Smooth over top of cake add a scroggin mixture sprinkled over the top of cake. This is a never fail recipe and it is delicious.

Edited by dodgy76 at 9:34 am, Wed 7 Apr

Quotedodgy76 (24 )

magenta, Feb 18, 9:48pm
Bulk Biscuit recipe sounds good, but I notice the butter is missing. How much should be used! Thanks

magenta, Feb 18, 9:48pm
Bulk Biscuit recipe sounds good, but I notice the butter is missing. How much should be used? Thanks

trading_gibsons, Feb 18, 10:25pm
250 g butter
1 cup white sugar
1 cup brown sugar
1tspn vanilla 2 eggs
4 cups flour
1/4 cuo cornflour
1 tablespoon BP
1/2tspn salt
cream butter,sugar vanilla until fluffy.beat in eggs one at a time, mix in dry ingredients. work into creamed mixture.
i often make double so you have plenty in the freezer!

trading_gibsons, Feb 18, 10:25pm
250 g butter
1 cup white sugar
1 cup brown sugar
1tspn vanilla 2 eggs 4 cups flour
1/4 cuo cornflour
1 tablespoon BP
1/2tspn salt
cream butter,sugar vanilla until fluffy.beat in eggs one at a time, mix in dry ingredients. work into creamed mixture.
i often make double so you have plenty in the freezer!

pam.delilah, Feb 19, 8:12pm
Bulk Biscuits Makes 100
250g butter,
1 cup white sugar,
1 cup brown sugar,
1 teaspn vanilla,
2 eggs,
4 cups flour,
¼ cup cornflour,
1 tblspn baking powder,
½ teaspn salt.

Cream together butter, sugar and vanilla, until light and fluffy.
Beat in eggs one at a time.
Mix dry ingredients together and work into the creamed mixture.
Divide dough in ¼ s and add any of the following: - ½ cup coconut - OR - 1 tblspn cocoa - OR - ½ cup cornflakes - OR - ½ cup currants or sultanas - OR - almond essence and top each biscuit with an almond.
Form into 4 rolls, wrap in foil and freeze.
Chill first if too soft to handle.
Thaw until soft enough to slice.
Cut into 1 cm slices.
Place on greased baking tray.
180C about 15 mins .

pam.delilah, Feb 19, 8:12pm
Bulk Biscuits Makes 100
250g butter,
1 cup white sugar,
1 cup brown sugar,
1 teaspn vanilla,
2 eggs,
4 cups flour,
¼ cup cornflour,
1 tblspn baking powder,
½ teaspn salt.

Cream together butter, sugar and vanilla, until light and fluffy.
Beat in eggs one at a time.
Mix dry ingredients together and work into the creamed mixture.
Divide dough in ¼ s and add any of the following: - ½ cup coconut - OR - 1 tblspn cocoa - OR - ½ cup cornflakes - OR - ½ cup currants or sultanas - OR - almond essence and top each biscuit with an almond.
Form into 4 rolls, wrap in foil and freeze.
Chill first if too soft to handle.
Thaw until soft enough to slice.
Cut into 1 cm slices.
Place on greased baking tray.
180C about 15 mins ..

g1bo, Feb 20, 10:17pm
Just a silly question, I know you can freeze biscuits, but at which stage? when they are cooked or when they are ready to be baked? AND what is the best way to pack them for freezing?

Thanks

g1bo, Feb 20, 10:17pm
Just a silly question, I know you can freeze biscuits, but at which stage! when they are cooked or when they are ready to be baked! AND what is the best way to pack them for freezing!

Thanks

glenys21, Feb 21, 2:00am
Thank you for sharing your bulk recipes. Start shearing next week and cooking for 7 hungry shearers and shed hands. Chocolate Cake made and looking good, Carrot Cake next and then muffins, will just try them all. Many thanks just what I needed to inspire me once again!:)

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