Brianmac Recipes
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Joyce's Traditional Pumpkin Pie
This recipe has been in our family for over fourty years.
It was given to my Mother by a friend of hers who had lived in Canada and was married to a Canadian. The evaporated milk is traditionally used in American pumpkin pie and it makes an extremely delicious and easy to make dessert.
Ingredients:
500g pumpkin, peeled and cooked till tender
2 eggs
1 cup soft brown sugar
1 tsp cinnamon
1 tsp mace
1/4 tsp ground ginger
1 tsp nutmeg
1 heaped tbsp plain flour
1/2 tsp salt
375ml can evaporated milk
Method:
Mix pumpkin, eggs, sugar, salt & spices in a food processor, wizz until well combined. Add flour and lastly add milk. Prepare a sweet short pastry ( I cheat and buy a frozen Irvine's pastry from the supermarket! ) into a greased, deep 23 cm pie dish. Bake at 200C for 35-40 minutes. Serve cold with whipped cream.
This recipe has been in our family for over fourty years.
It was given to my Mother by a friend of hers who had lived in Canada and was married to a Canadian. The evaporated milk is traditionally used in American pumpkin pie and it makes an extremely delicious and easy to make dessert.
Ingredients:
500g pumpkin, peeled and cooked till tender
2 eggs
1 cup soft brown sugar
1 tsp cinnamon
1 tsp mace
1/4 tsp ground ginger
1 tsp nutmeg
1 heaped tbsp plain flour
1/2 tsp salt
375ml can evaporated milk
Method:
Mix pumpkin, eggs, sugar, salt & spices in a food processor, wizz until well combined. Add flour and lastly add milk. Prepare a sweet short pastry ( I cheat and buy a frozen Irvine's pastry from the supermarket! ) into a greased, deep 23 cm pie dish. Bake at 200C for 35-40 minutes. Serve cold with whipped cream.
Pam's easy peasy orange & date muffins
These are a favourite in our house & can be thrown together pretty quick. They freeze beautifully (if you dont eat them all first! ! Chop 1 whole orange in food processor. 1/2 cup chopped dates;1 egg;3/4 cup c sugar;1/2 cup orange juice;120g butter;1 1/2 cup plain flour & 1 tsp each of baking powder & baking soda. I chop the orange & dates in processor then add butter & chop well, then all the other ing & lastly the flour sifted with the bp & bs. Grease muffin tins into oven at 170c until risen & firm to touch. They are also yummy with choc buttons added (the Nestle small ones) either in with the dates or omit the dates & make orange and choc chip
These are a favourite in our house & can be thrown together pretty quick. They freeze beautifully (if you dont eat them all first! ! Chop 1 whole orange in food processor. 1/2 cup chopped dates;1 egg;3/4 cup c sugar;1/2 cup orange juice;120g butter;1 1/2 cup plain flour & 1 tsp each of baking powder & baking soda. I chop the orange & dates in processor then add butter & chop well, then all the other ing & lastly the flour sifted with the bp & bs. Grease muffin tins into oven at 170c until risen & firm to touch. They are also yummy with choc buttons added (the Nestle small ones) either in with the dates or omit the dates & make orange and choc chip
continued from #26 above.
"Coconut Slice
90g butter;1/2 cup caster sugar;1 egg;1/3 cup s.r flour;2/3 cup plain flour;1/2 cup raspberry jam (I use a little more though as we like plenty of jam) 2 cups coconut. Grease a 19x29cm Swiss roll tin.Cream butter & sugar and egg in small bowl until light and fluffy.Stir in sifted flours in two batches.Spread mixture evenly over base of tin.Spread evenly with jam,then topping. Bake in mod oven for about 35 mins.Cool in pan,cut when cold.TOPPING:Beat eggs lightly with fork,beat in sugar and coconut.
Fruity Coconut Bubble Slice
140g shredded coconut;90g rice bubbles;2/3 cup allbran;250g chopped glace apricots;1/2 cup chopped glace pineapple;125f chopped walnuts or pecans;125g butter;1/2 cup coconut cream;1/2 cup honey;1/3 cup raw sugar. Greas 20x30cm lamington tin.Combine rice bubbles,bran fruit & nuts in a bowl.Combine butter,coconut cream honey & sugar in a pan,stir over low heat,without boiling till butter is melted & sugar is dissolved.Bring to boil,simmer,incovered without stirring for 5 mins.Stir into dry ing and spread into pan.Refrigerate till firm.
above 2 posted by brianmac
Overnight Date Cake
260g s.r flour;1 tsp b.p;60g butter,chopped;110g caster sugar;320g chopped pitted dates;250ml milk. Grease a 14x21cm loaf pan,cover base with baking paper.Place flour,soda in a lge bowl,rub in butter with fingertips.Stir in sugar,dates and milk.Cover bowl,stand overnight.Spread mixture into prepared pan.Bake in mod slow oven about 1 1/4 hrs.Stand 10 mins before turning on to wire rack to cool.
Sweet Potato and Date Cake
185g butter,chopped;150g brown sugar;80g chopped,pitted dates;200g grated,uncooked kumara;55g chopped glace pineapple;2 eggs;225g s.r flour;1 tsp cinnamon. Grease a 19x29cm slice tin.Cover base with baking paper.Combine sugar,butter,dates in med saucepan,stir over heat without boiling till butter has melted.Stand 5 mins,stir in remaining ingredients.Spread into pan.Bake in mod slow oven about 45 mins.Stand 5 mins before turning on to rack to cool.Top cold cake with citrus frosting. Citrus Frosting 240g icing sugar;1 tsp grated orange or lemon rind;30g soft butter; 1 1/2 tbsp lemon or orange juice,approx.Combine sifted icing sugar,rind and butterin small bowl.stir in enough juice togive a spreadable consistency.
above 2 both posted by brianmac" :-))
"Coconut Slice
90g butter;1/2 cup caster sugar;1 egg;1/3 cup s.r flour;2/3 cup plain flour;1/2 cup raspberry jam (I use a little more though as we like plenty of jam) 2 cups coconut. Grease a 19x29cm Swiss roll tin.Cream butter & sugar and egg in small bowl until light and fluffy.Stir in sifted flours in two batches.Spread mixture evenly over base of tin.Spread evenly with jam,then topping. Bake in mod oven for about 35 mins.Cool in pan,cut when cold.TOPPING:Beat eggs lightly with fork,beat in sugar and coconut.
Fruity Coconut Bubble Slice
140g shredded coconut;90g rice bubbles;2/3 cup allbran;250g chopped glace apricots;1/2 cup chopped glace pineapple;125f chopped walnuts or pecans;125g butter;1/2 cup coconut cream;1/2 cup honey;1/3 cup raw sugar. Greas 20x30cm lamington tin.Combine rice bubbles,bran fruit & nuts in a bowl.Combine butter,coconut cream honey & sugar in a pan,stir over low heat,without boiling till butter is melted & sugar is dissolved.Bring to boil,simmer,incovered without stirring for 5 mins.Stir into dry ing and spread into pan.Refrigerate till firm.
above 2 posted by brianmac
Overnight Date Cake
260g s.r flour;1 tsp b.p;60g butter,chopped;110g caster sugar;320g chopped pitted dates;250ml milk. Grease a 14x21cm loaf pan,cover base with baking paper.Place flour,soda in a lge bowl,rub in butter with fingertips.Stir in sugar,dates and milk.Cover bowl,stand overnight.Spread mixture into prepared pan.Bake in mod slow oven about 1 1/4 hrs.Stand 10 mins before turning on to wire rack to cool.
Sweet Potato and Date Cake
185g butter,chopped;150g brown sugar;80g chopped,pitted dates;200g grated,uncooked kumara;55g chopped glace pineapple;2 eggs;225g s.r flour;1 tsp cinnamon. Grease a 19x29cm slice tin.Cover base with baking paper.Combine sugar,butter,dates in med saucepan,stir over heat without boiling till butter has melted.Stand 5 mins,stir in remaining ingredients.Spread into pan.Bake in mod slow oven about 45 mins.Stand 5 mins before turning on to rack to cool.Top cold cake with citrus frosting. Citrus Frosting 240g icing sugar;1 tsp grated orange or lemon rind;30g soft butter; 1 1/2 tbsp lemon or orange juice,approx.Combine sifted icing sugar,rind and butterin small bowl.stir in enough juice togive a spreadable consistency.
above 2 both posted by brianmac" :-))
Ginger Gems
Here you go!
160g Golden Syrup
110g Butter
1 Cup Standard Flour
½ Cup Brown Sugar
½ t-spoon baking soda
1 tsp-spoon baking powder
1 Tablespoon ground ginger
½ t-spoon cinnamon
Pinch of mixed spice
Pinch of Nutmeg
½ Cup milk
1 Egg (lightly beaten)
Preheat the Gem irons in the oven to 180C
Melt the butter and Golden Syrup together in the microwave.
Put all the dry ingredients in a bowl and work out lumps with fingers or fork.
Put milk and egg into melted butter and syrup.
Pour wet ingredients into dry and mix well.
Put a knob of butter into each gem mould and spread around.
Nearly fill each mould and bake for 20 - 25 mins
Here you go!
160g Golden Syrup
110g Butter
1 Cup Standard Flour
½ Cup Brown Sugar
½ t-spoon baking soda
1 tsp-spoon baking powder
1 Tablespoon ground ginger
½ t-spoon cinnamon
Pinch of mixed spice
Pinch of Nutmeg
½ Cup milk
1 Egg (lightly beaten)
Preheat the Gem irons in the oven to 180C
Melt the butter and Golden Syrup together in the microwave.
Put all the dry ingredients in a bowl and work out lumps with fingers or fork.
Put milk and egg into melted butter and syrup.
Pour wet ingredients into dry and mix well.
Put a knob of butter into each gem mould and spread around.
Nearly fill each mould and bake for 20 - 25 mins
So cool that.
We can buy the right pumpkins now, for authentic pumpkin pie recipes from the 50's
Witch. um. pumpkin ? do you use sweetie pie
We can buy the right pumpkins now, for authentic pumpkin pie recipes from the 50's
Witch. um. pumpkin ? do you use sweetie pie
Monte Carlos 185g butter;1/2 cup brown sugar, firmly packed;1 egg;1 tsp vanilla;1 1/4 cups s. r flour;3/4 cup plain flour;1/2 cup coconut;raspberry jam. FILLING:60g butter;3/4 cup icing sugar;1/2 tsp vanilla;2 tsp milk. Cream butter and sugar until light & fluffy. Add egg and vanilla, beat well. Add sifted dry ingredients and coconut, mix well. cont.
Chef_brianmac, Jul 7, 2009, 10:05 pm
Roll tsp fulls into balls, shape into ovals and place onto lightly greased oven trays, rough up surface with back of a fork. Bake in mod oven 10-15 mins or until golden brown. Cool on wire rack. Put a tsp of jamand a tsp of prepared filling in centre of half the biscuits. . Top with remaining halves, press together lightly. FILLING:Cream butter and sifted icing sugar till light & fluffy, add vanilla and gradually add milk, beat well. Makes about 25 complete biscuits.
Chef_brianmac, Jul 7, 2009, 10:09 pm
Chef_brianmac, Jul 7, 2009, 10:05 pm
Roll tsp fulls into balls, shape into ovals and place onto lightly greased oven trays, rough up surface with back of a fork. Bake in mod oven 10-15 mins or until golden brown. Cool on wire rack. Put a tsp of jamand a tsp of prepared filling in centre of half the biscuits. . Top with remaining halves, press together lightly. FILLING:Cream butter and sifted icing sugar till light & fluffy, add vanilla and gradually add milk, beat well. Makes about 25 complete biscuits.
Chef_brianmac, Jul 7, 2009, 10:09 pm
Meusli Slice 1/2 cup untoasted meusli;1/2 cup s. r flour;1/4 cup rolled oats;1/4 cup coconut;125g dried apricots;1/2 cup brown sugar firmly packed;185g butter;2 tbsp golden syrup;2 eggs. Mix meusli, sifted flour, oats, coconut, chopped apricots and sugar in a bowl. Melt butter & golden syrup over low heat, pour into meusli mixture. Spread into lightly greased 28x18cm lamington tin. Cook mod oven for 30 mins. Cool in tin before slicing.
Chef_brianmac, Jul 8, 2009, 3:17 pm
Chef_brianmac, Jul 8, 2009, 3:17 pm
continued from #29 above.
"This is an old family recipe
1/2 cup pitted prunes;250g sultanas;250g currants;1/2 cup sweet sherry;1/2 cup brandy;125g butter;1/2 cup brown sugar;1 tbsp instant coffee;1/4 cup hot water;1/4 cup plum jam;1 cup plain flour;3/4 cup s.r flour 1 tbsp cocos;;1 tsp cinnamon;1/2 tsp mixed spice;1/2 tsp nutmeg;250g glace cherries;250g halved dates;1 cup mixed peel;250g walnut pieces. Combine prunes,sultanas and currants in a bowl,mix in sherry and brandy and stand overnight. Grease a deep 23cm round cake pan with three layers of paper.Cream butter & sugar in small bowl only till combined.Add eggs quickly,one at a time. Beat only till combined between each addition.Transfer mix to lge bowl,stir in combined coffee,water & jam up above should read cocoa! then sifted dry ingredients in two lots. Drain prune mixture,reserve liquid. Add prune mixture to dry ingredients along with cherries,dates,peel & walnuts. Mix well and spread into prepared tin. Bake in slow oven about 2 hours.Brush reserved liquid over heat,cover and cool in pan. I cover tightly with foil and then wrap in a tea towel.
Rubies Christmas Cake
3/4 lb butter;1 lb flour;1 lb sultanas;1/4 lb lemon peel;1/4 lb whole almonds;1 tbsp orange juice;1/4 tsp soda;essences of lemon,vanilla,almond,brandy;7 eggs;1/4 tsp curry powder;3/4 lb sugar;1 pkt raisins;1 lb currants;1/4lb glace cherries;1 tbsp golden syrup;1 grated orange rind;1 wine glass brandy;1/2 tsp salt (4 lb fruit all together) Cream butter & sugar, add eggs,one ata time,then syrup,orange juice,fruit & flour. Lastly add brandy and essences and one tbsp of plum jam if liked. Oven 275f at least 4 hours.
both posted by brianmac" :-))
"This is an old family recipe
1/2 cup pitted prunes;250g sultanas;250g currants;1/2 cup sweet sherry;1/2 cup brandy;125g butter;1/2 cup brown sugar;1 tbsp instant coffee;1/4 cup hot water;1/4 cup plum jam;1 cup plain flour;3/4 cup s.r flour 1 tbsp cocos;;1 tsp cinnamon;1/2 tsp mixed spice;1/2 tsp nutmeg;250g glace cherries;250g halved dates;1 cup mixed peel;250g walnut pieces. Combine prunes,sultanas and currants in a bowl,mix in sherry and brandy and stand overnight. Grease a deep 23cm round cake pan with three layers of paper.Cream butter & sugar in small bowl only till combined.Add eggs quickly,one at a time. Beat only till combined between each addition.Transfer mix to lge bowl,stir in combined coffee,water & jam up above should read cocoa! then sifted dry ingredients in two lots. Drain prune mixture,reserve liquid. Add prune mixture to dry ingredients along with cherries,dates,peel & walnuts. Mix well and spread into prepared tin. Bake in slow oven about 2 hours.Brush reserved liquid over heat,cover and cool in pan. I cover tightly with foil and then wrap in a tea towel.
Rubies Christmas Cake
3/4 lb butter;1 lb flour;1 lb sultanas;1/4 lb lemon peel;1/4 lb whole almonds;1 tbsp orange juice;1/4 tsp soda;essences of lemon,vanilla,almond,brandy;7 eggs;1/4 tsp curry powder;3/4 lb sugar;1 pkt raisins;1 lb currants;1/4lb glace cherries;1 tbsp golden syrup;1 grated orange rind;1 wine glass brandy;1/2 tsp salt (4 lb fruit all together) Cream butter & sugar, add eggs,one ata time,then syrup,orange juice,fruit & flour. Lastly add brandy and essences and one tbsp of plum jam if liked. Oven 275f at least 4 hours.
both posted by brianmac" :-))
continued from #34 above.
"Melt N Mix Fruit Cake
Can be made 2 months ahead and stored in an airtight container. Can be made in either a 19cm square cake tin or a 22cm round tin. 1 kg mixed dried fruit;35g slivered almonds,toasted;2 tbsp sweet sherry;250g brown sugar;250g butter,chopped;125ml milk;3 eggs,beaten lightly;450g plain flour;1/2 tsp baking soda;2 tsp mixed spice. Grease a 19cm square cake tin,cover base & sides with 3 layers of baking paper,bringing paper 5cm above edge of pan. Combine nuts,fruit,sherry and sugar in a large bowl.Combine butter and milk in small pan stir over heat,without boiling,until butter melts.Add butter mixture,eggs,sifted dry ingredients to fruit mixture;mix well.Spread into prepared tin. Bake in a very slow oven (120c) about 5 hours.Cover hot cake with foil Turn cake on to board;cool,upside down in pan. NOTE: This cake is the one to use for
The Recipe for the mini cakes is as simple as this .
You will need to make a square melt n mix fruit cake as above,you will then need 2x 500g packets of soft icing (fondant)3/4 cup apricot jam,warmed and seived;icing sugar;food colourings;ribbons and decorations. Cut the cake into 9 even pieces,split each cake in half horizontally;cover to keep airtight.Knead fondant until smooth on a surface dusted with icing sugar.Divide the fondant into as many pieces as there are different colours to be used. Tint each piece by kneading in one of the prepared colourings. leave some pieces uncoloured if white icing is desired. Wrap tinted pieces individually in plastic wrap until ready to use. Brush tops and sides of each cake evenly with jam just before it is ready to cover with fondant. Divide fondant so that you have 18 pieces (this makes 18 cakes) Roll out each piece between sheets of baking paper until lge enough to cover tops and sides of cake. Lift fondant on to cake with icing sugared hands;trim edges neatly;repeat with remaining fondant and cakes. Scraps can be used to make some decorative shapes such as stars,spots,moons etc.Secure the shapes with a little of the jam.Decorate with ribbons and decorations. Eg; white cake with black spots with red ribbon and a black and white spot ribbon. Green cake with a gold ribbon,gum nuts etc the tinsel with the stars attached with ribbon,blue cake with yellow stars - also use the silver and gold cachou's(sp)
above 2 posted by brianmac" :-))
"Melt N Mix Fruit Cake
Can be made 2 months ahead and stored in an airtight container. Can be made in either a 19cm square cake tin or a 22cm round tin. 1 kg mixed dried fruit;35g slivered almonds,toasted;2 tbsp sweet sherry;250g brown sugar;250g butter,chopped;125ml milk;3 eggs,beaten lightly;450g plain flour;1/2 tsp baking soda;2 tsp mixed spice. Grease a 19cm square cake tin,cover base & sides with 3 layers of baking paper,bringing paper 5cm above edge of pan. Combine nuts,fruit,sherry and sugar in a large bowl.Combine butter and milk in small pan stir over heat,without boiling,until butter melts.Add butter mixture,eggs,sifted dry ingredients to fruit mixture;mix well.Spread into prepared tin. Bake in a very slow oven (120c) about 5 hours.Cover hot cake with foil Turn cake on to board;cool,upside down in pan. NOTE: This cake is the one to use for
The Recipe for the mini cakes is as simple as this .
You will need to make a square melt n mix fruit cake as above,you will then need 2x 500g packets of soft icing (fondant)3/4 cup apricot jam,warmed and seived;icing sugar;food colourings;ribbons and decorations. Cut the cake into 9 even pieces,split each cake in half horizontally;cover to keep airtight.Knead fondant until smooth on a surface dusted with icing sugar.Divide the fondant into as many pieces as there are different colours to be used. Tint each piece by kneading in one of the prepared colourings. leave some pieces uncoloured if white icing is desired. Wrap tinted pieces individually in plastic wrap until ready to use. Brush tops and sides of each cake evenly with jam just before it is ready to cover with fondant. Divide fondant so that you have 18 pieces (this makes 18 cakes) Roll out each piece between sheets of baking paper until lge enough to cover tops and sides of cake. Lift fondant on to cake with icing sugared hands;trim edges neatly;repeat with remaining fondant and cakes. Scraps can be used to make some decorative shapes such as stars,spots,moons etc.Secure the shapes with a little of the jam.Decorate with ribbons and decorations. Eg; white cake with black spots with red ribbon and a black and white spot ribbon. Green cake with a gold ribbon,gum nuts etc the tinsel with the stars attached with ribbon,blue cake with yellow stars - also use the silver and gold cachou's(sp)
above 2 posted by brianmac" :-))
Pecan Slice BASE:3/4 cup plain flour;1/4 cup s. r flour;90g butter; 185g pecan nuts. TOPPING:60g butter;1/3 cup golden syrup;1/4 cup brown sugar, firmly packed;1 egg; 2 tbsp s. r flour. BASE: Sift flours into bowl, rub in butter, mix to a soft dough with lightly beaten egg. (can be made in food processor, just add cold chopped butter to flours and pulse till well distributed and then add egg, process till all ing cling together) Press dough evenly over a 28x18cm lamington/swiss roll tin. Bake in mod oven 15 mins. Remove from oven , sprinkle evenly with pecan nuts cont. .
Chef_brianmac, Jul 17, 2009, 3:37 pm
Pour topping over, bake further 15 mins in mod oven. Leave to go cold in tin before cutting.
TOPPING:Melt butter, remove from heat, stir in golden syrup, sugar, lightly beaten egg and sifted flour. Stir until mixture is smooth.
Chef_brianmac, Jul 17, 2009, 3:39 pm
Chef_brianmac, Jul 17, 2009, 3:37 pm
Pour topping over, bake further 15 mins in mod oven. Leave to go cold in tin before cutting.
TOPPING:Melt butter, remove from heat, stir in golden syrup, sugar, lightly beaten egg and sifted flour. Stir until mixture is smooth.
Chef_brianmac, Jul 17, 2009, 3:39 pm
This is a keeper.
Panforte (Italian)
100g blanched almonds;105g roasted, skinned hazelnuts;95g candied peel,chopped;100g candied pineapple;30g cocoa powder;60g plain flour;1/2 tsp cinnamon;1/4 tsp mixed spice;90g sugar;115g(1/3 cup) honey; icing sugar for dusting. Line a 20cm springform tin with baking paper and grease well with butter. Toast the almonds under a hot grill until brown, then leave to cool. Put the nuts in a bowl with the peel, pineapple, cocoa powder; flour & spices and toss them all together. Preheat the oven to slow 150c. Put the sugar and honey in a saucepan and melt them together over a low heat. Cook the syrup till a little of it dropped into cold water forms a soft ball when moulded between your fingers. The colour will turn from golden to brown. Pour the syrup into the nut mixture and mix well, working as before it stiffens too much. Spoon straight into tin, press firmly & smooth the surface. Bake for 35 mins. You will need to time this carefully as it does not firm up or colour as it cooks. Cool in the tin until the cake firms enough to enable you to remove the side of the tin. Peel off the paper, turn the cake over onto another piece of paper and leave to cool completely. Dust top heavily with icing sugar. This can be refrigerated (without the icing sugar) in foil for up to six weeks. posted by brianmac
Panforte (Italian)
100g blanched almonds;105g roasted, skinned hazelnuts;95g candied peel,chopped;100g candied pineapple;30g cocoa powder;60g plain flour;1/2 tsp cinnamon;1/4 tsp mixed spice;90g sugar;115g(1/3 cup) honey; icing sugar for dusting. Line a 20cm springform tin with baking paper and grease well with butter. Toast the almonds under a hot grill until brown, then leave to cool. Put the nuts in a bowl with the peel, pineapple, cocoa powder; flour & spices and toss them all together. Preheat the oven to slow 150c. Put the sugar and honey in a saucepan and melt them together over a low heat. Cook the syrup till a little of it dropped into cold water forms a soft ball when moulded between your fingers. The colour will turn from golden to brown. Pour the syrup into the nut mixture and mix well, working as before it stiffens too much. Spoon straight into tin, press firmly & smooth the surface. Bake for 35 mins. You will need to time this carefully as it does not firm up or colour as it cooks. Cool in the tin until the cake firms enough to enable you to remove the side of the tin. Peel off the paper, turn the cake over onto another piece of paper and leave to cool completely. Dust top heavily with icing sugar. This can be refrigerated (without the icing sugar) in foil for up to six weeks. posted by brianmac
Thanks valentino. I am sure we can all pull together
Hopefully TM gets the message loud and clear.
Have quite a few of yours but the more favoured ones are still here.
Cheers
Have quite a few of yours but the more favoured ones are still here.
Cheers
continued from #35 above.
"Moist Ginger Cake:
125g butter,chopped;125g pkt cream cheese,chopped;250g brown sugar;2 eggs;225g s.r flour;1 tbsp ground ginger;1 tsp cinnamon;2 tbsp golden syrup;1 tbsp treacle.Grease a 23cm square slab cake pan. Cover base with baking paper.Combine all ingredients in med bowl.Beat on low until combined,then on medium until mix is smooth and changed in colour. Spread into prepared pan.Bake in mod oven about 40 mins.Turn onto wire rack to cool.When cold,top with golden cream cheese frosting and sprinkle with chopped glace ginger. Golden Cream Cheese Frosting 90g cream cheese,chopped;90g butter,chopped;2 tbsp golden syrup;160g icing sugar,sifted.Beat cheese,butter 7 golden syrup in a bowl with electric mixer until as white as possible.Gradually beat in sifted icing sugar.
posted by brianmac
Gingerbread Men thanks to brianmac/Pam
125g butter, 1/2 cup sugar, 1 egg yolk, 2 cups plain flour, 1 tsp baking soda, 3 tsp ground ginger, 2&1/2 tbsp golden syrup, currants; glace cherries; assorted sweets. Warm golden syrup in a small heatproof bowl over hot water to soften syrup. Cream butter & sugar until creamy, add egg yolk & beat well. Gradually add sifted dry ingredients & warmed syrup. Mix well. Knead mixture lightly on a floured board, then either cut a gingerbread man shape out of cardboard & use it as a guide or use cutters – the trimmings can be used for hats. Place gingerbread men on lightly greased trays & press on currants for eyes and cherry pieces for noses. Bake at 180°C-190°C for 15 minutes. Cool on trays. When cold, decorate with coloured sweets for mouth and buttons, secured with a little royal icing.
posted by brianmac
Peppermint Butter Icing
90g butter;2/3 cup icing sugar;peppermint essence. Cream butter till light, then gradually beat in sifted icing sugar;add peppermint essence to taste.
posted by brianmac
Lamingtons
I buy a day old sponge or buy a fresh one and let it sit for a day or so -this helps it soak up the mixture. For the mixture to soak them in: 500g icing sugar;1/3 cup cocoa;15g butter;1/2 cup milk. Sift icing sugar and cocoa into a heatproof basin.Add softened butter and milk,stir with a wooden spoon to mix thoroughly.Stand bowl over hot water,stir well until it is a good coating consistency.Use a two pronged fork and dip each square into mixture to coat well.Hold over bowl to drain of excess and then dip in coconut(I sprinkle it on a lamington tray or put it in a lge bowl) if mix gets too thick,just stand over hot water again. when cutting the sponge, be sure to remove the brown top leaving the golden sponge.These taste the same (actually better) than bought ones. I let them soak,just a little,so they have a nice amount of mixture on them.
posted by brianmac" :-))
"Moist Ginger Cake:
125g butter,chopped;125g pkt cream cheese,chopped;250g brown sugar;2 eggs;225g s.r flour;1 tbsp ground ginger;1 tsp cinnamon;2 tbsp golden syrup;1 tbsp treacle.Grease a 23cm square slab cake pan. Cover base with baking paper.Combine all ingredients in med bowl.Beat on low until combined,then on medium until mix is smooth and changed in colour. Spread into prepared pan.Bake in mod oven about 40 mins.Turn onto wire rack to cool.When cold,top with golden cream cheese frosting and sprinkle with chopped glace ginger. Golden Cream Cheese Frosting 90g cream cheese,chopped;90g butter,chopped;2 tbsp golden syrup;160g icing sugar,sifted.Beat cheese,butter 7 golden syrup in a bowl with electric mixer until as white as possible.Gradually beat in sifted icing sugar.
posted by brianmac
Gingerbread Men thanks to brianmac/Pam
125g butter, 1/2 cup sugar, 1 egg yolk, 2 cups plain flour, 1 tsp baking soda, 3 tsp ground ginger, 2&1/2 tbsp golden syrup, currants; glace cherries; assorted sweets. Warm golden syrup in a small heatproof bowl over hot water to soften syrup. Cream butter & sugar until creamy, add egg yolk & beat well. Gradually add sifted dry ingredients & warmed syrup. Mix well. Knead mixture lightly on a floured board, then either cut a gingerbread man shape out of cardboard & use it as a guide or use cutters – the trimmings can be used for hats. Place gingerbread men on lightly greased trays & press on currants for eyes and cherry pieces for noses. Bake at 180°C-190°C for 15 minutes. Cool on trays. When cold, decorate with coloured sweets for mouth and buttons, secured with a little royal icing.
posted by brianmac
Peppermint Butter Icing
90g butter;2/3 cup icing sugar;peppermint essence. Cream butter till light, then gradually beat in sifted icing sugar;add peppermint essence to taste.
posted by brianmac
Lamingtons
I buy a day old sponge or buy a fresh one and let it sit for a day or so -this helps it soak up the mixture. For the mixture to soak them in: 500g icing sugar;1/3 cup cocoa;15g butter;1/2 cup milk. Sift icing sugar and cocoa into a heatproof basin.Add softened butter and milk,stir with a wooden spoon to mix thoroughly.Stand bowl over hot water,stir well until it is a good coating consistency.Use a two pronged fork and dip each square into mixture to coat well.Hold over bowl to drain of excess and then dip in coconut(I sprinkle it on a lamington tray or put it in a lge bowl) if mix gets too thick,just stand over hot water again. when cutting the sponge, be sure to remove the brown top leaving the golden sponge.These taste the same (actually better) than bought ones. I let them soak,just a little,so they have a nice amount of mixture on them.
posted by brianmac" :-))
continued from #40 above.
Chocolate Fruit & Nut Bread
will keep up to two weeks in an airtight container. 3 egg whites;1/2 cup caster sugar;1 cup plain flour;3/4 cup unroasted hazelnuts;1/3 cup glace apricots;1/4 cup choc bits. Grease a 7x25cm bar pan. Beat egg whites in small bowl with electric mixer until soft peaks form,gradually add sugar,beat until dissolved after each addition. Fold in sifted flour,hazelnuts,apricots & choc bits.Spread into prepared pan Bake in moderate oven for about 30 minutes or until firm;cool in pan. Remove bread from pan,wrap in foil;stand in a cool place 1-2 days. Cut bread into wafer thin slices,place in a single layer on oven trays. Bake in a very slow oven about 35 mins or until dry and crisp.Stand on trays for 10 mins. Carefully remove from trays onto wire racks to cool.
posted by brianmac
Jewel Delights
Buy a good quality Turkish delight for this recipe. 100g Turkish delight;200g white choc,melted;60g butter,melted;1/4 cup pistachio nuts;3/4 cup Brazil nuts,coarsley chopped;1/4 cup flaked coconut;200g milk choc,melted;60g butter extra,melted;1/4 cup toasted coconut.Chop T delight into 1/2 cm cubes.Combine white choc and butter in med bowl,stir until smooth;stir in nuts,coconut and Turkish delight.Spoon onto sheet of greaseproof or baking paper or foil and roll into a sausage shape about 4 cm in diameter. roll mixture up in the paper refrigerate 1 hour. Combine milk choc and extra butter in a small bowl,stir until smooth. Brush all over roll and sprinkle with toasted coconut,refrigerate till firm.Stand roll at room temp before slicing. Refrigerate before serving.
posted by brianmac
Meusli Slice
1/2 cup untoasted meusli;1/2 cup s.r flour;1/4 cup rolled oats;1/4 cup coconut;125g dried apricots;1/2 cup brown sugar firmly packed;185g butter;2 tbsp golden syrup;2 eggs. Mix meusli,sifted flour,oats,coconut,chopped apricots and sugar in a bowl.Melt butter & golden syrup over low heat,pour into meusli mixture.Spread into lightly greased 28x18cm lamington tin.Cook mod oven for 30 mins.Cool in tin before slicing.
posted by brianmac
Honey Oat Bars
1 cup rolled oats;1 cup sultanas;1/2 cup wholemeal s.r flour;1/2 cup raw sugar;1/2 cup coconut;155g butter;1 tbsp runny honey. Combine oats,sultanas,sifted flor,sugar,coconut in bowl.Melt butter,add honey,mix into dry ingredients until mix clings together.Press evenly over base of 28x18cm lamington tin.Bake in mod oven 15-20 mins or until golden. Cut into bars while hot. Remove from tin when cold.
posted by brianmac" :-))
Chocolate Fruit & Nut Bread
will keep up to two weeks in an airtight container. 3 egg whites;1/2 cup caster sugar;1 cup plain flour;3/4 cup unroasted hazelnuts;1/3 cup glace apricots;1/4 cup choc bits. Grease a 7x25cm bar pan. Beat egg whites in small bowl with electric mixer until soft peaks form,gradually add sugar,beat until dissolved after each addition. Fold in sifted flour,hazelnuts,apricots & choc bits.Spread into prepared pan Bake in moderate oven for about 30 minutes or until firm;cool in pan. Remove bread from pan,wrap in foil;stand in a cool place 1-2 days. Cut bread into wafer thin slices,place in a single layer on oven trays. Bake in a very slow oven about 35 mins or until dry and crisp.Stand on trays for 10 mins. Carefully remove from trays onto wire racks to cool.
posted by brianmac
Jewel Delights
Buy a good quality Turkish delight for this recipe. 100g Turkish delight;200g white choc,melted;60g butter,melted;1/4 cup pistachio nuts;3/4 cup Brazil nuts,coarsley chopped;1/4 cup flaked coconut;200g milk choc,melted;60g butter extra,melted;1/4 cup toasted coconut.Chop T delight into 1/2 cm cubes.Combine white choc and butter in med bowl,stir until smooth;stir in nuts,coconut and Turkish delight.Spoon onto sheet of greaseproof or baking paper or foil and roll into a sausage shape about 4 cm in diameter. roll mixture up in the paper refrigerate 1 hour. Combine milk choc and extra butter in a small bowl,stir until smooth. Brush all over roll and sprinkle with toasted coconut,refrigerate till firm.Stand roll at room temp before slicing. Refrigerate before serving.
posted by brianmac
Meusli Slice
1/2 cup untoasted meusli;1/2 cup s.r flour;1/4 cup rolled oats;1/4 cup coconut;125g dried apricots;1/2 cup brown sugar firmly packed;185g butter;2 tbsp golden syrup;2 eggs. Mix meusli,sifted flour,oats,coconut,chopped apricots and sugar in a bowl.Melt butter & golden syrup over low heat,pour into meusli mixture.Spread into lightly greased 28x18cm lamington tin.Cook mod oven for 30 mins.Cool in tin before slicing.
posted by brianmac
Honey Oat Bars
1 cup rolled oats;1 cup sultanas;1/2 cup wholemeal s.r flour;1/2 cup raw sugar;1/2 cup coconut;155g butter;1 tbsp runny honey. Combine oats,sultanas,sifted flor,sugar,coconut in bowl.Melt butter,add honey,mix into dry ingredients until mix clings together.Press evenly over base of 28x18cm lamington tin.Bake in mod oven 15-20 mins or until golden. Cut into bars while hot. Remove from tin when cold.
posted by brianmac" :-))
continued from #41 above.
"Armenian Walnut & Nutmeg Cake
There is a bit of a story to this delicious cake. I first tried it at the caf'e at Masterton Railway Station and asked the girl's who own it if they would share the recipe but they were reluctant to do so,even with a trade of my lemon yoghurt cake! anyway, we got our regular issue of NZ Lifestyle magazine in Septemeber and there was an article on walnuts and lo and behold a recipe for the Armeniun walnut & nutmeg cake! It took me until yesterday to actually make it and it was well worth the wait- We have fresh walnuts at home,but I did actually buy a 200g bag of freshly shelled walnuts for this recipe. It is worth making and is actually really easy to make. Here is the recipe below. Enjoy. 1 1/2 cups soft brown sugar;2 cups plain flour;2 tsp baking powder;125g firm butter,chopped into pieces;2 cups of new season walnuts roughly chopped ( I threw the into the food processor and pulsed till roughly chopped) 1 cup milk;1 tsp b soda;1 lge or 2 small eggs ( I used two eggs) 1 generous tsp freshly ground nutmeg( I used about 1 and a bit heaped tsp) Pre-heat oven to 175c. Lightly butter and flour 23cm round tin ( I used a springform tin) Put brown sugar,flour baking powder and butter into processor and whizz till it resembles fine crumbs. Take 2 cups of mixture and press firmly into bottom of prepared tin,sprinkle the walnuts evenly over the top. Add the nutmeg to the remaining crumbed mixture still in processor.Beat the milk,eggs and soda together and slowly add to processor with motor running to make a smooth batter.Pour batter over crumbled mix in tin.Bake 45 mins until cake is springy.Cool 10 mins before turning out. Dust with icing sugar when cold. posted by brianmac" :-))
"Armenian Walnut & Nutmeg Cake
There is a bit of a story to this delicious cake. I first tried it at the caf'e at Masterton Railway Station and asked the girl's who own it if they would share the recipe but they were reluctant to do so,even with a trade of my lemon yoghurt cake! anyway, we got our regular issue of NZ Lifestyle magazine in Septemeber and there was an article on walnuts and lo and behold a recipe for the Armeniun walnut & nutmeg cake! It took me until yesterday to actually make it and it was well worth the wait- We have fresh walnuts at home,but I did actually buy a 200g bag of freshly shelled walnuts for this recipe. It is worth making and is actually really easy to make. Here is the recipe below. Enjoy. 1 1/2 cups soft brown sugar;2 cups plain flour;2 tsp baking powder;125g firm butter,chopped into pieces;2 cups of new season walnuts roughly chopped ( I threw the into the food processor and pulsed till roughly chopped) 1 cup milk;1 tsp b soda;1 lge or 2 small eggs ( I used two eggs) 1 generous tsp freshly ground nutmeg( I used about 1 and a bit heaped tsp) Pre-heat oven to 175c. Lightly butter and flour 23cm round tin ( I used a springform tin) Put brown sugar,flour baking powder and butter into processor and whizz till it resembles fine crumbs. Take 2 cups of mixture and press firmly into bottom of prepared tin,sprinkle the walnuts evenly over the top. Add the nutmeg to the remaining crumbed mixture still in processor.Beat the milk,eggs and soda together and slowly add to processor with motor running to make a smooth batter.Pour batter over crumbled mix in tin.Bake 45 mins until cake is springy.Cool 10 mins before turning out. Dust with icing sugar when cold. posted by brianmac" :-))
continued from #42 above.
"Caramel Walnut Slice
BASE:1/2 cup s.r flour;1/4 cup caster sugar;1/2 cup coconut;60g butter. TOPPING:2 eggs;1/2 tsp vanilla;1 cup coconut;90g walnut pieces;1.5 cups brown sugar,lightly packed;;1/2 tsp baking powder. Sift flour,add sugar and coconut,mix well.Melt butter over low heat ,add to dry ing,mix well.Press intogreased 28x18cm swiss roll tin.Bake in mod oven 15 mins. TOPPING Lightly beat eggs& vanilla with a fork,add coconut,chopped walnuts,brown sugar,baking powder,mix well.Spread mixture of partly cooked base,return to mod oven and bake a further 25-30 mins or until topping is cooked(not too firm)Cool in tin,cut into squares or slices. (There is no flour in this recipe)
Pecan Slice
BASE:3/4 cup plain flour;1/4 cup s.r flour;90g butter; 185g pecan nuts. TOPPING:60g butter;1/3 cup golden syrup;1/4 cup brown sugar,firmly packed;1 egg; 2 tbsp s.r flour. BASE: Sift flours into bowl,rub in butter,mix to a soft dough with lightly beaten egg. (can be made in food processor,just add cold chopped butter to flours and pulse till well distributed and then add egg,process till all ing cling together) Press dough evenly over a 28x18cm lamington/swiss roll tin.Bake in mod oven 15 mins.Remove from oven ,sprinkle evenly with pecan nuts Pour topping over,bake further 15 mins in mod oven. Leave to go cold in tin before cutting. TOPPING:Melt butter,remove from heat,stir in golden syrup,sugar,lightly beaten egg and sifted flour. Stir until mixture is smooth.
Florentine Slice
185g dark chocolate;3/4 cup sultanas;2 cups crushed cornflakes;1/2 cup roasted,unsalted peanuts;60g red glac'e cherries;2/3 cup condensed milk. Melt chocolate,spread evenly over base of greased 28x18 lamington pan,lined with greased foil;bring foil about 5 cm over edges of tin.Refrigerate till set.Combine all ingredients in bowl,mix well.using back of a spoon,spread micture over choc base.Bake in mod oven 15-20 mins.Cool,refrigerate until set. Cut into squares.
above 3 posted by brianmac
Peanut Caramel Squares
125g butter;1/2 cup sugar;1 egg yolk;1 cup plain flour;1/4 cup s.r flour;2 tbsp custard powder;1/4 tsp salt. TOPPING:1/2 cup brown sugar,lightly packed;1 tbsp golden syrup;90g butter;125g roasted,unsalted peanuts. Cream butter & sugar until light & fluffy,add egg yolk,mix well.Add sifted flours,custard powder & salt,mix to a firm dough.Press into 18x28cm lamington tin.Bake in mod oven 15 mins or until golden brown
Remove from oven and spread with topping,return to oven for a further five minutes.Allow to cool in tin. Cut into squares. TOPPING:Place brown sugar,golden syrup and butter in a small saucepan,stir over low heat until butter is melted and sugar dissolved.Simmer gently five mins. Stir in roughly chopped peanuts.
posted by brianmac" :-))
"Caramel Walnut Slice
BASE:1/2 cup s.r flour;1/4 cup caster sugar;1/2 cup coconut;60g butter. TOPPING:2 eggs;1/2 tsp vanilla;1 cup coconut;90g walnut pieces;1.5 cups brown sugar,lightly packed;;1/2 tsp baking powder. Sift flour,add sugar and coconut,mix well.Melt butter over low heat ,add to dry ing,mix well.Press intogreased 28x18cm swiss roll tin.Bake in mod oven 15 mins. TOPPING Lightly beat eggs& vanilla with a fork,add coconut,chopped walnuts,brown sugar,baking powder,mix well.Spread mixture of partly cooked base,return to mod oven and bake a further 25-30 mins or until topping is cooked(not too firm)Cool in tin,cut into squares or slices. (There is no flour in this recipe)
Pecan Slice
BASE:3/4 cup plain flour;1/4 cup s.r flour;90g butter; 185g pecan nuts. TOPPING:60g butter;1/3 cup golden syrup;1/4 cup brown sugar,firmly packed;1 egg; 2 tbsp s.r flour. BASE: Sift flours into bowl,rub in butter,mix to a soft dough with lightly beaten egg. (can be made in food processor,just add cold chopped butter to flours and pulse till well distributed and then add egg,process till all ing cling together) Press dough evenly over a 28x18cm lamington/swiss roll tin.Bake in mod oven 15 mins.Remove from oven ,sprinkle evenly with pecan nuts Pour topping over,bake further 15 mins in mod oven. Leave to go cold in tin before cutting. TOPPING:Melt butter,remove from heat,stir in golden syrup,sugar,lightly beaten egg and sifted flour. Stir until mixture is smooth.
Florentine Slice
185g dark chocolate;3/4 cup sultanas;2 cups crushed cornflakes;1/2 cup roasted,unsalted peanuts;60g red glac'e cherries;2/3 cup condensed milk. Melt chocolate,spread evenly over base of greased 28x18 lamington pan,lined with greased foil;bring foil about 5 cm over edges of tin.Refrigerate till set.Combine all ingredients in bowl,mix well.using back of a spoon,spread micture over choc base.Bake in mod oven 15-20 mins.Cool,refrigerate until set. Cut into squares.
above 3 posted by brianmac
Peanut Caramel Squares
125g butter;1/2 cup sugar;1 egg yolk;1 cup plain flour;1/4 cup s.r flour;2 tbsp custard powder;1/4 tsp salt. TOPPING:1/2 cup brown sugar,lightly packed;1 tbsp golden syrup;90g butter;125g roasted,unsalted peanuts. Cream butter & sugar until light & fluffy,add egg yolk,mix well.Add sifted flours,custard powder & salt,mix to a firm dough.Press into 18x28cm lamington tin.Bake in mod oven 15 mins or until golden brown
Remove from oven and spread with topping,return to oven for a further five minutes.Allow to cool in tin. Cut into squares. TOPPING:Place brown sugar,golden syrup and butter in a small saucepan,stir over low heat until butter is melted and sugar dissolved.Simmer gently five mins. Stir in roughly chopped peanuts.
posted by brianmac" :-))
continued from #43 above.
"Pineapple Chocolate Squares
keep covered in fridge. 125g butter;1/2 cup caster sugar;1 egg;1 cup plain flour;2 tbsp cocoa FILLING: 450g can crushed pineapple;1 1/2 tbsp gelatine;1/4 cup water. TOPPING:125g dark chocolate,melted;15g butter,melted. Grease a 19x25cm lamington pan,cover base with paper,grease paper. Combine butter and sugar in small bowl,beat with electric mixer until light & fluffy,add egg,beat until combined. Stir in sifted flour and cocoa in two batches,spread into prepared pan.Bake in mod oven about 20 mins or until firm;cool in pan. Spread with filling,then topping. FILLINGBlend or process undrained pineapple until finely chopped.Sprinkle gelatine over water,dissolve over hot water,stir into the pineapple.TOPPING:combine chocolate & butter in small bowl,stir till smooth.Easier to let filling set in fridge before putting on topping.
posted by brianmac
Sponge Cake
4 eggs;3/4 cup caster sugar'2/3 cup plain flour;1/3 cup cornflour;1 tsp baking powder. Put eggs into small bowl of electric mixer(or use electric hand beaters) beat on medium speed until mixture is thick and creamy. Mixture will rise almost to the top of the bowl;beating time is 5-8 minutes. Gradually beat in sugar,beat until sugar is dissolved. Sift dry ingredients several times so all ingredients are thoroughly combined. With a spatula or a metal spoon fold in dry ingredients into egg yolk mixture.Do this lightly and quickly,so that the airy sponge mixture is not broken down,but make sure all flour is mixed in. Pour mixture evenly into two well-greased deep round cake tins. Bake in mod oven 20-25 mins,cake is cooked when it shrinks slightly from the side of the tin or when the top is pressed lightly with the fingertips,it springs back lightly and fingerprints leave no impression. Cover wire rack with a clean teatowel and turn cakes out of tins immediately they are cooked. Carefully invert so the tops of cakes are uppermost. When cold,spread one half with whipped cream and the other with passionfruit pulp or jam. dust top with icing sugar.
posted by brianmac
Highlander Meringue Slice
Now this DOES have a chocolate icing! but I dont bother with it. 125g butter;1/4 cup sugar;1/4 cup Highlander condensed milk;2 egg yolks;1 1/2 cups flour;2tsp baking powder;1/2 cup (or more-I use more)of raspberry jam;2 egg whites;1/2 cup caster sugar;1cup coconut. Grease and line a 20x30cm sponge roll tin.Cream butter&sugar until light & fluffy.Add c milk and egg yolks and beat well. Stir in sifted flour and baking powder and mix to a soft dough.Spread and press evenly into tin,spread with jam.Beat egg whites till stiff,beat in the sugar and beat until thick and glossy.Fold in coconut and spread mixture on top of jam. Bake at 180c about 30 mins.
posted by brianmac
Rocky Road
250g pink & white marshmallows;160g unsalted peanuts,roughly chopped;105g glac'e cherries,halved;60g shredded coconut;350g dark chocolate,chopped. Line base and two opposite sides of a 20cm square cake tin with foil.Mix all above ingredients (apart from chocolate) in a large bowl. Put choc in hatproof bowl. Half fill a saucepan with boiling water. Place bowl over pan, making sure bowl does not touch the water. Stir occasionally till chocolate melts. Add choc to marshmallow mix and combine well. Spoon into tin and press evenly over base. Refrigerate several hours till set.Peel away foil,cut into pieces and store in airtight container in fridge.
posted by brianmac" :-))
"Pineapple Chocolate Squares
keep covered in fridge. 125g butter;1/2 cup caster sugar;1 egg;1 cup plain flour;2 tbsp cocoa FILLING: 450g can crushed pineapple;1 1/2 tbsp gelatine;1/4 cup water. TOPPING:125g dark chocolate,melted;15g butter,melted. Grease a 19x25cm lamington pan,cover base with paper,grease paper. Combine butter and sugar in small bowl,beat with electric mixer until light & fluffy,add egg,beat until combined. Stir in sifted flour and cocoa in two batches,spread into prepared pan.Bake in mod oven about 20 mins or until firm;cool in pan. Spread with filling,then topping. FILLINGBlend or process undrained pineapple until finely chopped.Sprinkle gelatine over water,dissolve over hot water,stir into the pineapple.TOPPING:combine chocolate & butter in small bowl,stir till smooth.Easier to let filling set in fridge before putting on topping.
posted by brianmac
Sponge Cake
4 eggs;3/4 cup caster sugar'2/3 cup plain flour;1/3 cup cornflour;1 tsp baking powder. Put eggs into small bowl of electric mixer(or use electric hand beaters) beat on medium speed until mixture is thick and creamy. Mixture will rise almost to the top of the bowl;beating time is 5-8 minutes. Gradually beat in sugar,beat until sugar is dissolved. Sift dry ingredients several times so all ingredients are thoroughly combined. With a spatula or a metal spoon fold in dry ingredients into egg yolk mixture.Do this lightly and quickly,so that the airy sponge mixture is not broken down,but make sure all flour is mixed in. Pour mixture evenly into two well-greased deep round cake tins. Bake in mod oven 20-25 mins,cake is cooked when it shrinks slightly from the side of the tin or when the top is pressed lightly with the fingertips,it springs back lightly and fingerprints leave no impression. Cover wire rack with a clean teatowel and turn cakes out of tins immediately they are cooked. Carefully invert so the tops of cakes are uppermost. When cold,spread one half with whipped cream and the other with passionfruit pulp or jam. dust top with icing sugar.
posted by brianmac
Highlander Meringue Slice
Now this DOES have a chocolate icing! but I dont bother with it. 125g butter;1/4 cup sugar;1/4 cup Highlander condensed milk;2 egg yolks;1 1/2 cups flour;2tsp baking powder;1/2 cup (or more-I use more)of raspberry jam;2 egg whites;1/2 cup caster sugar;1cup coconut. Grease and line a 20x30cm sponge roll tin.Cream butter&sugar until light & fluffy.Add c milk and egg yolks and beat well. Stir in sifted flour and baking powder and mix to a soft dough.Spread and press evenly into tin,spread with jam.Beat egg whites till stiff,beat in the sugar and beat until thick and glossy.Fold in coconut and spread mixture on top of jam. Bake at 180c about 30 mins.
posted by brianmac
Rocky Road
250g pink & white marshmallows;160g unsalted peanuts,roughly chopped;105g glac'e cherries,halved;60g shredded coconut;350g dark chocolate,chopped. Line base and two opposite sides of a 20cm square cake tin with foil.Mix all above ingredients (apart from chocolate) in a large bowl. Put choc in hatproof bowl. Half fill a saucepan with boiling water. Place bowl over pan, making sure bowl does not touch the water. Stir occasionally till chocolate melts. Add choc to marshmallow mix and combine well. Spoon into tin and press evenly over base. Refrigerate several hours till set.Peel away foil,cut into pieces and store in airtight container in fridge.
posted by brianmac" :-))
continued from #44 above.
"Melt N Mix Shortbread
250g butter;1/3 cup icing sugar;1/3 cup cornflour;1/4 cup sugar;1/2 tsp vanilla;2 1/3 cups plain flour. Melt butter over low heat,allow to cool slightly.Sift icing sugar and cornflour into a bowl,add sugar. Add butter and vanilla,beat mixture until thick and creamy.Add sifted flour,mix well. Press mix into an 18x28cm lamington tin.Smooth over with a spatula;mark into fingers with sharp knife.Prick each slice with a fork.Bake in mod oven 30 mins or until light golden.Cut into fingers while warm. Cool in tin.
posted by brianmac
Sicilain trifle Cake (Torta Siciliana)
280g packet golden sponge cake mix 2 tbsp dark rum 500g ricotta cheese 160g icing sugar 1 tsp vanilla essence 85g mixed peel chopped 50g chopped shelled pistachios 100g chocolate melts melted 300ml thickened cream whipped 150g shelled chopped pistachios extra. Grease 2 deep 20cm round cake tins cover bases with baking paper.Make cake according to drections on packet.Spread mix evenly between prepared pans. Bake in mod oven about 25 mins. Turn on to wire rack to cool. (you will only need one of the cakes for this recipe) Split cold cake in half horizontally.Brish both layers with rum. Place bottom half of cake on foil lined 20cm tin. Push ricotta through a fine seive -or whizz in blender till smooth,add sugar and essence and beat till smooth. stir in peel & nuts Divide ricotta mix in half.Fold melted chocolate through one half. Spread choc mixture over cake in tin.Spread with remaining ricotta mixture,top with other half of cake;press down lightly.Cover,refrigerate till set. Remove cake from tin,spread top and sides with cream,press extra nuts on sides.Decorate with shredded orange rind around top edge if desired.
posted by brianmac
frosted apricot cherry and walnut slice
This is an unbaked slice. 125g sweet biscuit crumbs;1 cup halved glace cherries;2/3 cup chopped dried apricots;3/4 cup chopped walnuts;1/2 cup coconut;1/2 cup sweetened condensed milk;125g butter,melted.Line base and sides of a 19cmx29cm lamington pan with foil.Combine biscuits,fruit,walnuts,coconut-
,milk and butter into a large bowl and stir until combined. Press mixture into prepared pan,spread with frosting and refrigerate till set. I guess you could omit the cherries and increase the apricots and perhaps some chopped crystalised ginger instead. FROSTING:30g butter;1 tsp vanilla essence;1 tbsp plain yoghurt;1 cup icing sugar;2 tbsp coconut.Beat butter,essence and yoghurt in small bowl till smooth and creamy,gradually beat in sifted icing sugar. Sprinkle coconut over frosted slice.
posted by brianmac" :-))
"Melt N Mix Shortbread
250g butter;1/3 cup icing sugar;1/3 cup cornflour;1/4 cup sugar;1/2 tsp vanilla;2 1/3 cups plain flour. Melt butter over low heat,allow to cool slightly.Sift icing sugar and cornflour into a bowl,add sugar. Add butter and vanilla,beat mixture until thick and creamy.Add sifted flour,mix well. Press mix into an 18x28cm lamington tin.Smooth over with a spatula;mark into fingers with sharp knife.Prick each slice with a fork.Bake in mod oven 30 mins or until light golden.Cut into fingers while warm. Cool in tin.
posted by brianmac
Sicilain trifle Cake (Torta Siciliana)
280g packet golden sponge cake mix 2 tbsp dark rum 500g ricotta cheese 160g icing sugar 1 tsp vanilla essence 85g mixed peel chopped 50g chopped shelled pistachios 100g chocolate melts melted 300ml thickened cream whipped 150g shelled chopped pistachios extra. Grease 2 deep 20cm round cake tins cover bases with baking paper.Make cake according to drections on packet.Spread mix evenly between prepared pans. Bake in mod oven about 25 mins. Turn on to wire rack to cool. (you will only need one of the cakes for this recipe) Split cold cake in half horizontally.Brish both layers with rum. Place bottom half of cake on foil lined 20cm tin. Push ricotta through a fine seive -or whizz in blender till smooth,add sugar and essence and beat till smooth. stir in peel & nuts Divide ricotta mix in half.Fold melted chocolate through one half. Spread choc mixture over cake in tin.Spread with remaining ricotta mixture,top with other half of cake;press down lightly.Cover,refrigerate till set. Remove cake from tin,spread top and sides with cream,press extra nuts on sides.Decorate with shredded orange rind around top edge if desired.
posted by brianmac
frosted apricot cherry and walnut slice
This is an unbaked slice. 125g sweet biscuit crumbs;1 cup halved glace cherries;2/3 cup chopped dried apricots;3/4 cup chopped walnuts;1/2 cup coconut;1/2 cup sweetened condensed milk;125g butter,melted.Line base and sides of a 19cmx29cm lamington pan with foil.Combine biscuits,fruit,walnuts,coconut-
,milk and butter into a large bowl and stir until combined. Press mixture into prepared pan,spread with frosting and refrigerate till set. I guess you could omit the cherries and increase the apricots and perhaps some chopped crystalised ginger instead. FROSTING:30g butter;1 tsp vanilla essence;1 tbsp plain yoghurt;1 cup icing sugar;2 tbsp coconut.Beat butter,essence and yoghurt in small bowl till smooth and creamy,gradually beat in sifted icing sugar. Sprinkle coconut over frosted slice.
posted by brianmac" :-))
continued from #45 above.
"One egg Sultana Cherry Cake
375g plain flour;75g s.r flour;1 tsp baking soda;250g butter,chopped;200g brown sugar;240g sultanas;140g glace cherries,halved;1 egg;180ml milk;60ml white vinegar. Line base & sides of a deep 19cm square cake pan with 3 layers of baking paper,bringing paper 5cm above sides of tin.Combine flours and soda in bowl,rub inbutter with fingertips.Stir in sugar,sultanas and cherries,then egg,milk & vinegar.Spread into pan.Bake in slow oven about 2 hrs.Cover hot cake tightly with foil,cool in pan.
Overnight Sultana & Orange Jelly Loaf
2 cups boiling water;1 pkt orange jelly crystals;1/2 cup white sugar;60g butter;2 tbsp baking soda;37g sultanas;3 cups flour;3 tsp baking powder;1/2 cup chopped walnuts,optional.Combine water,jelly crystals & sugar in a lge bowl,stir to dissolve.Add the butter,baking soda and sultanas.Stir to mix well. Cover and leave overnight or at least 8 hours.Next morning add the rest of the ing,mix well and pour into lge greased and baking paper lined loaf tin.Bake 1 1/4 hors at 180c.Cool on a wire rack.
above 2 posted by brianmac
Coconut Pistachio Truffles
375g white chocolate,melted;1/4 cup evaporated milk,warmed;1 tbsp Malibu liqueur;1/2 tsp grated lemon rind;1/2 cup coconut;1/4 cup pistachio nuts,chopped. Combine white chocolate& milk in a bowl,stir till smooth;stir in liqueur and rind;refrigerate till set. Combine coconut and nuts in a small frying pan,stir constantly over heat until coconut is lightly browned;cool.Roll rounded tspnfuls of mixture into balls-toss in coconut mixture.Refrigerate balls before serving.Makes about 35.
posted by brianmac
White Chocolate Lemon truffles
60ml cream;250g white choc melts,chopped;1 tbsp finely grated lemon rind;2 tsp lemon rind;45g coconut;45g toasted,shredded coconut. Heat the cream and white choc melts in a saucepan over a low heat until choc has just melted. Remove pan from heat and stir in rind and juice and coconut. Leave to cool,then refrigerate for 2 hours,until firm. Roll into balls and roll in toasted coconut. Keep refrigerated till ready to serve. Makes about 40 posted by brianmac
Coffee Hazelnut Muffins
300g s.r flour;105g plain flour;35g packaged,ground hazelnuts;200g brown sugar;1 1/2 tbsp of coffee powder;1 tbsp boiling water;2 tbsp Nutella;2 eggs,lightly beaten;375ml buttermilk (in the milk section at supermarket-made by Tararua)180ml vegetable oil (use sunflower) HAZELNUT FROSTING:160g icing sugar;1 tbsp cocoa powder;2 tbsp nutella;40g butter,softened;1 tbsp milk. Grease a 12 hole muffin pan 80ml capacity. Sift flours into lge bowl,stir in ground nuts and sugar,combined coffee and hot water,nutella,eggs,buttermilk & oil.Spoon mix into prepared pan. Bake in mod hot oven (210-230c) for 20 mins. Spread cold muffins with hazelnut frosting if desired.FROSTING: Sift icing sugar,sugar & cocoa into small bowl,stir in remaining ingredients.You can sprinkle tops with a few chopped hazelnuts and grated choc if desired.
posted by brianmac
Pavlova
6 egg whites at room temp;pinch salt;2 cups caster sugar;1 1/2 tsp vinegar (malt);1 1/2 tsp pure vanilla essence. Pre-heat oven to 150c. Beat egg whites with salt at high speed until soft peaks form. Add sugar, 1 tbsp at a time,beating well after each addition.Stop beating when all the sugar has been incorporated and fold in vinegar and vanilla.Pile mixture into a greased springform tin (I use a 9 inch) and smooth top.Bake 45 mins then turn oven off and leave with door shut for 1 hour.Remove from oven and cool completely,then remove sides of tin.Top with whipped cream and berries.
posted by brianmac" :-))
"One egg Sultana Cherry Cake
375g plain flour;75g s.r flour;1 tsp baking soda;250g butter,chopped;200g brown sugar;240g sultanas;140g glace cherries,halved;1 egg;180ml milk;60ml white vinegar. Line base & sides of a deep 19cm square cake pan with 3 layers of baking paper,bringing paper 5cm above sides of tin.Combine flours and soda in bowl,rub inbutter with fingertips.Stir in sugar,sultanas and cherries,then egg,milk & vinegar.Spread into pan.Bake in slow oven about 2 hrs.Cover hot cake tightly with foil,cool in pan.
Overnight Sultana & Orange Jelly Loaf
2 cups boiling water;1 pkt orange jelly crystals;1/2 cup white sugar;60g butter;2 tbsp baking soda;37g sultanas;3 cups flour;3 tsp baking powder;1/2 cup chopped walnuts,optional.Combine water,jelly crystals & sugar in a lge bowl,stir to dissolve.Add the butter,baking soda and sultanas.Stir to mix well. Cover and leave overnight or at least 8 hours.Next morning add the rest of the ing,mix well and pour into lge greased and baking paper lined loaf tin.Bake 1 1/4 hors at 180c.Cool on a wire rack.
above 2 posted by brianmac
Coconut Pistachio Truffles
375g white chocolate,melted;1/4 cup evaporated milk,warmed;1 tbsp Malibu liqueur;1/2 tsp grated lemon rind;1/2 cup coconut;1/4 cup pistachio nuts,chopped. Combine white chocolate& milk in a bowl,stir till smooth;stir in liqueur and rind;refrigerate till set. Combine coconut and nuts in a small frying pan,stir constantly over heat until coconut is lightly browned;cool.Roll rounded tspnfuls of mixture into balls-toss in coconut mixture.Refrigerate balls before serving.Makes about 35.
posted by brianmac
White Chocolate Lemon truffles
60ml cream;250g white choc melts,chopped;1 tbsp finely grated lemon rind;2 tsp lemon rind;45g coconut;45g toasted,shredded coconut. Heat the cream and white choc melts in a saucepan over a low heat until choc has just melted. Remove pan from heat and stir in rind and juice and coconut. Leave to cool,then refrigerate for 2 hours,until firm. Roll into balls and roll in toasted coconut. Keep refrigerated till ready to serve. Makes about 40 posted by brianmac
Coffee Hazelnut Muffins
300g s.r flour;105g plain flour;35g packaged,ground hazelnuts;200g brown sugar;1 1/2 tbsp of coffee powder;1 tbsp boiling water;2 tbsp Nutella;2 eggs,lightly beaten;375ml buttermilk (in the milk section at supermarket-made by Tararua)180ml vegetable oil (use sunflower) HAZELNUT FROSTING:160g icing sugar;1 tbsp cocoa powder;2 tbsp nutella;40g butter,softened;1 tbsp milk. Grease a 12 hole muffin pan 80ml capacity. Sift flours into lge bowl,stir in ground nuts and sugar,combined coffee and hot water,nutella,eggs,buttermilk & oil.Spoon mix into prepared pan. Bake in mod hot oven (210-230c) for 20 mins. Spread cold muffins with hazelnut frosting if desired.FROSTING: Sift icing sugar,sugar & cocoa into small bowl,stir in remaining ingredients.You can sprinkle tops with a few chopped hazelnuts and grated choc if desired.
posted by brianmac
Pavlova
6 egg whites at room temp;pinch salt;2 cups caster sugar;1 1/2 tsp vinegar (malt);1 1/2 tsp pure vanilla essence. Pre-heat oven to 150c. Beat egg whites with salt at high speed until soft peaks form. Add sugar, 1 tbsp at a time,beating well after each addition.Stop beating when all the sugar has been incorporated and fold in vinegar and vanilla.Pile mixture into a greased springform tin (I use a 9 inch) and smooth top.Bake 45 mins then turn oven off and leave with door shut for 1 hour.Remove from oven and cool completely,then remove sides of tin.Top with whipped cream and berries.
posted by brianmac" :-))
continued from #46 above.
"ALMOND BISCUITS:
1 egg white;1/2 tsp runny honey;1-2 drops almond essence;250g ground almonds;3/4 cup caster sugar;1 egg white extra;1 cup icing sugar approx;60g flaked almonds. Beat egg whites until firm peaks form,fold in honey and almond essence. Combine ground almonds and sugar, add egg white mixture, Cover & let stand 12 hours or overnight. Beay extra egg white until firm peaks form,add half the egg white to almond mixture.Roll tsp full of mix into small balls.Roll in sifted icing sugar.Place on greased oven trays and flatten slightly with the base of a glass.Brush tops with remaining beaten egg white.Press a few almond flakes on top.Bake mod slow oven about 20 mins. Makes about 30.
Monte Carlos
185g butter;1/2 cup brown sugar,firmly packed;1 egg;1 tsp vanilla;1 1/4 cups s.r flour;3/4 cup plain flour;1/2 cup coconut;raspberry jam.FILLING:60g butter;3/4 cup icing sugar;1/2 tsp vanilla;2 tsp milk.Cream butter and sugar until light & fluffy.Add egg and vanilla,beat well.Add sifted dry ingredients and coconut,mix well. Roll tsp fulls into balls,shape into ovals and place onto lightly greased oven trays,rough up surface with back of a fork.Bake in mod oven 10-15 mins or until golden brown.Cool on wire rack.Put a tsp of jamand a tsp of prepared filling in centre of half the biscuits. Top with remaining halves,press together lightly.FILLING:Cream butter and sifted icing sugar till light & fluffy,add vanilla and gradually add milk,beat well.Makes about 25 complete biscuits.
above 2 both posted by brianmac
Melting Moments
250g butter;1/3 cup icng sugar;1 1/2 cups plain flour;1/2 cup cornflour.LEMON CREAM:60g butter;1/2 cup icing sugar;1 tsp grated lemon rind;3 tsp lemon juice. Cream butter and sugar till light and fluffy.Add sifted flours,mix well. Put mix into piping bag fitted with fluted tube. Pipe rosettes onto lightly greased oven trays,bake in mod oven 10-12 mins until pale golden.Cool on wire rack.Join together with lemon cream. L Cream: Beat butter until smooth & gradually add sifted icing sugar,beat until light & creamy.Beat in lemond rind & juice.
Refrigerator Biscuits-Makes 6 dozen!
This dough can me stored,wrapped in freezer for months.Also can be stored for up to two weeks in fridge. 185g butter;1 cup firmly packed brown sugar;1 egg;1 tsp vanilla;2 1/4 cups flour;1/2 tsp salt;1/2 tsp baking powder.Cream butter & sugar,add egg and vanilla,beat well.Sift fliour,salt & b.p.Stir into creamed mix.Wrap in plastic wrap or foil,freeze until needed. Slice thinly Put on a baking tray and bake in pre heated mod oven for 7-10 mins.Can be decorated with cherries or almonds or brushed with egg white and sprinkled with sugar before baking. Makes 6 dozen.
Ginger Shortbread Biscuits
250g butter,softened;1/2 cup caster sugar;250g plain flour;2 tsp ground ginger;caster sugar for sprinkling. Cream butter & sugar till light & fluffy.Sift together flour & ginger and gradually work in to butter mixture.Knead lightly,then roll out on lightly floured surface-5mm thick.Cut shapes with biscuit cutterput on baking tray and bake at 160 till golden,sprinkle with caster sugar while still warm.
Ginger Shortbread Biscuits
250g butter,softened;1/2 cup caster sugar;250g plain flour;2 tsp ground ginger;caster sugar for sprinkling. Cream butter & sugar till light & fluffy.Sift together flour & ginger and gradually work in to butter mixture.Knead lightly,then roll out on lightly floured surface-5mm thick.Cut shapes with biscuit cutterput on baking tray and bake at 160 till golden,sprinkle with caster sugar while still warm.
the above 4 all posted by brianmac" :-))
"ALMOND BISCUITS:
1 egg white;1/2 tsp runny honey;1-2 drops almond essence;250g ground almonds;3/4 cup caster sugar;1 egg white extra;1 cup icing sugar approx;60g flaked almonds. Beat egg whites until firm peaks form,fold in honey and almond essence. Combine ground almonds and sugar, add egg white mixture, Cover & let stand 12 hours or overnight. Beay extra egg white until firm peaks form,add half the egg white to almond mixture.Roll tsp full of mix into small balls.Roll in sifted icing sugar.Place on greased oven trays and flatten slightly with the base of a glass.Brush tops with remaining beaten egg white.Press a few almond flakes on top.Bake mod slow oven about 20 mins. Makes about 30.
Monte Carlos
185g butter;1/2 cup brown sugar,firmly packed;1 egg;1 tsp vanilla;1 1/4 cups s.r flour;3/4 cup plain flour;1/2 cup coconut;raspberry jam.FILLING:60g butter;3/4 cup icing sugar;1/2 tsp vanilla;2 tsp milk.Cream butter and sugar until light & fluffy.Add egg and vanilla,beat well.Add sifted dry ingredients and coconut,mix well. Roll tsp fulls into balls,shape into ovals and place onto lightly greased oven trays,rough up surface with back of a fork.Bake in mod oven 10-15 mins or until golden brown.Cool on wire rack.Put a tsp of jamand a tsp of prepared filling in centre of half the biscuits. Top with remaining halves,press together lightly.FILLING:Cream butter and sifted icing sugar till light & fluffy,add vanilla and gradually add milk,beat well.Makes about 25 complete biscuits.
above 2 both posted by brianmac
Melting Moments
250g butter;1/3 cup icng sugar;1 1/2 cups plain flour;1/2 cup cornflour.LEMON CREAM:60g butter;1/2 cup icing sugar;1 tsp grated lemon rind;3 tsp lemon juice. Cream butter and sugar till light and fluffy.Add sifted flours,mix well. Put mix into piping bag fitted with fluted tube. Pipe rosettes onto lightly greased oven trays,bake in mod oven 10-12 mins until pale golden.Cool on wire rack.Join together with lemon cream. L Cream: Beat butter until smooth & gradually add sifted icing sugar,beat until light & creamy.Beat in lemond rind & juice.
Refrigerator Biscuits-Makes 6 dozen!
This dough can me stored,wrapped in freezer for months.Also can be stored for up to two weeks in fridge. 185g butter;1 cup firmly packed brown sugar;1 egg;1 tsp vanilla;2 1/4 cups flour;1/2 tsp salt;1/2 tsp baking powder.Cream butter & sugar,add egg and vanilla,beat well.Sift fliour,salt & b.p.Stir into creamed mix.Wrap in plastic wrap or foil,freeze until needed. Slice thinly Put on a baking tray and bake in pre heated mod oven for 7-10 mins.Can be decorated with cherries or almonds or brushed with egg white and sprinkled with sugar before baking. Makes 6 dozen.
Ginger Shortbread Biscuits
250g butter,softened;1/2 cup caster sugar;250g plain flour;2 tsp ground ginger;caster sugar for sprinkling. Cream butter & sugar till light & fluffy.Sift together flour & ginger and gradually work in to butter mixture.Knead lightly,then roll out on lightly floured surface-5mm thick.Cut shapes with biscuit cutterput on baking tray and bake at 160 till golden,sprinkle with caster sugar while still warm.
Ginger Shortbread Biscuits
250g butter,softened;1/2 cup caster sugar;250g plain flour;2 tsp ground ginger;caster sugar for sprinkling. Cream butter & sugar till light & fluffy.Sift together flour & ginger and gradually work in to butter mixture.Knead lightly,then roll out on lightly floured surface-5mm thick.Cut shapes with biscuit cutterput on baking tray and bake at 160 till golden,sprinkle with caster sugar while still warm.
the above 4 all posted by brianmac" :-))
continued from #47 above.
"Biscotti
300g plain flour;2 eggs,lightly beaten;220g caster sugar;1/2 tsp grated orange rind;1/2 tsp vanilla essence;1/4 tsp baking powder;100g shelled pitachios,toasted;50g pine nuts,toasted.
Sift flour into a bowl add eggs,sugar,rind,essence and baking powder.,mix to a smooth dough;mix in nuts. Divide dough in half,roll each half on lightly floured surface to a 20cm sausage shape. Place on greased oven trays.Bake in mod oven about 30 mins or until lightly browned and crusty.Cool on trays.Cut diagonally into 1.5cm slices,usuing a serated knife.Place slices,cut side up on greased oven trays.Bake in mod oven about 25 mins or until crisp.Cool on wire racks. Biscotti means "twice baked"
Passionfruit Butter Biscuits
250g butter,softened;220g icing sugar;300g plain flour;75g cornflour;50g rice flour;2 tbsp passionfruit pulp. Combine butter,sugar and flours in lge bowl of food processor. Process 2 mins or until mixture is combined.Add passionfruit and process till mixture clings together. Knead gently on a lightly floured surface.Cut mixture in half.Roll each into a sausage shape 26cm long,wrap in plastic wrap and refrigerate 1 hr.Preheat oven to mod slow.Cut logs into 1cm pieces.Place about 3cm apart on lightly greased tray.Bake 20 mins or till light golden.Cool on wire rack.Makes about 40
both posted by brianmac
Crisp Coconut Biscuits
125g butter;1 cup caster sugar;1 egg;2 cups s.r flour;pinch salt;1 cup coconut;extra caster sugar. Cream butter & sugar,beat in egg,add sifted flour,salt & coconut. Roll into balls and press flat between palms of hands. Dip tod side in extra sugar. Place on greased trays,sugar side up;allow for spreading. Bake in mod hot oven 10-15 mins. Makes about 40
posted by brianmac
Cinnamon Crinkles
125g butter;3/4 cup sugar;1 egg;1 1/3 cups s.r flour;extra 2 tbsp sugar;2tbsp cinnamon. Cream butter with 3/4 cup sugar,add egg & beat well. Sift flour & add to the creamed mixture. Mix well,form into small balls and roll in combined extra sugar and cinnamon. Place on ungreased baking trays and bake in preheated mod oven (180c) for 15 mins or until golden. Cool on trays until crisp. Makes about 36.
posted by brianmac" :-))
"Biscotti
300g plain flour;2 eggs,lightly beaten;220g caster sugar;1/2 tsp grated orange rind;1/2 tsp vanilla essence;1/4 tsp baking powder;100g shelled pitachios,toasted;50g pine nuts,toasted.
Sift flour into a bowl add eggs,sugar,rind,essence and baking powder.,mix to a smooth dough;mix in nuts. Divide dough in half,roll each half on lightly floured surface to a 20cm sausage shape. Place on greased oven trays.Bake in mod oven about 30 mins or until lightly browned and crusty.Cool on trays.Cut diagonally into 1.5cm slices,usuing a serated knife.Place slices,cut side up on greased oven trays.Bake in mod oven about 25 mins or until crisp.Cool on wire racks. Biscotti means "twice baked"
Passionfruit Butter Biscuits
250g butter,softened;220g icing sugar;300g plain flour;75g cornflour;50g rice flour;2 tbsp passionfruit pulp. Combine butter,sugar and flours in lge bowl of food processor. Process 2 mins or until mixture is combined.Add passionfruit and process till mixture clings together. Knead gently on a lightly floured surface.Cut mixture in half.Roll each into a sausage shape 26cm long,wrap in plastic wrap and refrigerate 1 hr.Preheat oven to mod slow.Cut logs into 1cm pieces.Place about 3cm apart on lightly greased tray.Bake 20 mins or till light golden.Cool on wire rack.Makes about 40
both posted by brianmac
Crisp Coconut Biscuits
125g butter;1 cup caster sugar;1 egg;2 cups s.r flour;pinch salt;1 cup coconut;extra caster sugar. Cream butter & sugar,beat in egg,add sifted flour,salt & coconut. Roll into balls and press flat between palms of hands. Dip tod side in extra sugar. Place on greased trays,sugar side up;allow for spreading. Bake in mod hot oven 10-15 mins. Makes about 40
posted by brianmac
Cinnamon Crinkles
125g butter;3/4 cup sugar;1 egg;1 1/3 cups s.r flour;extra 2 tbsp sugar;2tbsp cinnamon. Cream butter with 3/4 cup sugar,add egg & beat well. Sift flour & add to the creamed mixture. Mix well,form into small balls and roll in combined extra sugar and cinnamon. Place on ungreased baking trays and bake in preheated mod oven (180c) for 15 mins or until golden. Cool on trays until crisp. Makes about 36.
posted by brianmac" :-))
continued from #48 above.
"Christmas Gingerbread Biscuits
125g soft butter;100g brown sugar;125ml(1/2 cup) treacle;1 egg yolk;375g plain flour;1 tbsp ground ginger;1 tsp maixed spice;1 tsp baking soda. Beat butter & sugar in a small bowl with electric mixer till creamy;beat in treacle,egg yolk then stir in sifted dry ingredients.Knead dough on floured surface until smooth.Cover,refrigerate 30 mins. Roll out between two sheets of baking paper til 4mm thick.Cut Christmas shapes from dough using Christmas cookie cutters.Make small holes in the top of each cookie for hanging if desired. place 3cm apart on greased oven trays.Bake in mod oven 10 mins or until firm.Transfer to wire racks to cool.Pipe with Royal icing-using various colours and decorate with silver or gold cachous if desired -These will soften a little after hanging on the tree,but are quite edible.
posted by brianmac
Hundreds and Thousand Biscuits
A great one for the kids. 60g butter;1/3 cup caster sugar;1 egg;1/2 tsp vanilla;1 tsp milk;2/3 cup s.r flour;1/2 cup plain flour;200g pack of 100's & 1000's;extra milk. Cream butter,add sugar gradually,beat till light and fluffy.Add well beaten egg,vanilla and milk (1 tsp is correct)add sifted s.r flour,mix well;gradually add sifted plain flour until dough is firm enough to handle.Refrigerate at least 1 hour. Roll out dough to 5mm thickness between two sheets of greaseproof paper.Cut with floured 5cm biscuit cutter.Place on lightly greased oven trays and brush with milk.Sprinkle with 100's & 1000"s.Bake in mod oven 8-10 mins.Allow to cool on trays before removing. Makes about 30
Oaty Nut Crispies
125g butter;1 tsp vanilla essence;3/4 cup brown sugar,firmly packed;135g rolled oats;1/4 cup chopped pecans or walnuts;3/4 cup s.r flour. Beat buttermsugar,essence & egg with electric mixer until light & fluffy.Stir in oats,nuts and sifted flour.Using floured hands, roll 2 level tsp of mixture into a ball.Place on greased oven tray,flatten slightly.repeat with remaining mix leaving about 5cm between to allow for spreading.Bake in mod hot oven (210-230c) for about 12 mins or until lightly browned.Cool on trays (makes about 45)
Golden Energy Nutties
125g butter;1 tsp vanilla essence;1/2 cup caster sugar;1 egg;3/4 cup s.r flour;1/2 cup plain flour;2 tbsp milk;40g Nutrigrain;1/2 cup unsalted,roast peanuts,chopped. Beat butter,essence,sugar and egg in small bowl until light and fluffy.Stir in sifted flours and milk,then nutrigrain and nuts.Drop 2 level tsp of mix together onto greased oven trays-allow 5cm between each.Bake in mod hot oven 10 mins or until lightly golden brown. Cool on trays.Makes about 50
Bran & Apricot Cookies
70g Allbran;1 cup s.r flour;90g coconut;1/2 cup brown sugar,firmly packed;1/2 cup chopped glace apricots;125g butter,melted;1 egg,lightly beaten. Combine allbran,sifted flour,coconut,sugar and apricots in a bowl,stir in butter and egg. Place level tbsp of mix about 5cm apart on greased oven trays.Bake in mod hot oven(210-230c) about 10 mins or until lightly browned. Cool on trays (makes about 25)
above 4 posted by brianmac " :-))
"Christmas Gingerbread Biscuits
125g soft butter;100g brown sugar;125ml(1/2 cup) treacle;1 egg yolk;375g plain flour;1 tbsp ground ginger;1 tsp maixed spice;1 tsp baking soda. Beat butter & sugar in a small bowl with electric mixer till creamy;beat in treacle,egg yolk then stir in sifted dry ingredients.Knead dough on floured surface until smooth.Cover,refrigerate 30 mins. Roll out between two sheets of baking paper til 4mm thick.Cut Christmas shapes from dough using Christmas cookie cutters.Make small holes in the top of each cookie for hanging if desired. place 3cm apart on greased oven trays.Bake in mod oven 10 mins or until firm.Transfer to wire racks to cool.Pipe with Royal icing-using various colours and decorate with silver or gold cachous if desired -These will soften a little after hanging on the tree,but are quite edible.
posted by brianmac
Hundreds and Thousand Biscuits
A great one for the kids. 60g butter;1/3 cup caster sugar;1 egg;1/2 tsp vanilla;1 tsp milk;2/3 cup s.r flour;1/2 cup plain flour;200g pack of 100's & 1000's;extra milk. Cream butter,add sugar gradually,beat till light and fluffy.Add well beaten egg,vanilla and milk (1 tsp is correct)add sifted s.r flour,mix well;gradually add sifted plain flour until dough is firm enough to handle.Refrigerate at least 1 hour. Roll out dough to 5mm thickness between two sheets of greaseproof paper.Cut with floured 5cm biscuit cutter.Place on lightly greased oven trays and brush with milk.Sprinkle with 100's & 1000"s.Bake in mod oven 8-10 mins.Allow to cool on trays before removing. Makes about 30
Oaty Nut Crispies
125g butter;1 tsp vanilla essence;3/4 cup brown sugar,firmly packed;135g rolled oats;1/4 cup chopped pecans or walnuts;3/4 cup s.r flour. Beat buttermsugar,essence & egg with electric mixer until light & fluffy.Stir in oats,nuts and sifted flour.Using floured hands, roll 2 level tsp of mixture into a ball.Place on greased oven tray,flatten slightly.repeat with remaining mix leaving about 5cm between to allow for spreading.Bake in mod hot oven (210-230c) for about 12 mins or until lightly browned.Cool on trays (makes about 45)
Golden Energy Nutties
125g butter;1 tsp vanilla essence;1/2 cup caster sugar;1 egg;3/4 cup s.r flour;1/2 cup plain flour;2 tbsp milk;40g Nutrigrain;1/2 cup unsalted,roast peanuts,chopped. Beat butter,essence,sugar and egg in small bowl until light and fluffy.Stir in sifted flours and milk,then nutrigrain and nuts.Drop 2 level tsp of mix together onto greased oven trays-allow 5cm between each.Bake in mod hot oven 10 mins or until lightly golden brown. Cool on trays.Makes about 50
Bran & Apricot Cookies
70g Allbran;1 cup s.r flour;90g coconut;1/2 cup brown sugar,firmly packed;1/2 cup chopped glace apricots;125g butter,melted;1 egg,lightly beaten. Combine allbran,sifted flour,coconut,sugar and apricots in a bowl,stir in butter and egg. Place level tbsp of mix about 5cm apart on greased oven trays.Bake in mod hot oven(210-230c) about 10 mins or until lightly browned. Cool on trays (makes about 25)
above 4 posted by brianmac " :-))
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