coffee cake has anyone got a decent coffee cake. Much appreciated. Thanks
cookessentials,
Nov 16, 6:19am
Ginger Madeleines 100g plain flour , plus extra for dusting ½ tsp baking powder 1 tsp ground ginger 75g caster sugar 2 eggs 1 tsp vanilla extract 2 pieces stem ginger , from a jar, finely chopped , plus 1 tbsp of the syrup 90g unsalted butter , melted plus extra for buttering 1 tbsp icing sugar
cookessentials,
Nov 16, 6:19am
Cont. Sift the flour, baking powder and ground ginger together with a pinch of salt. Whisk the sugar and eggs with electric beaters until they are thick and fluffy. Gently fold in the flour mix, vanilla and stem ginger and syrup. Fold in the butter. Cover the surface of the mix with clingfilm and chill for 30 minutes. Heat the oven to 200C/fan 180C. Butter 12 ordinary madeleine tins or 36 mini ones and dust with flour. Fill each with a large blob of mixture (1 heaped tbsp for a large mould). Bake for 10 minutes (minis will need 6) or until risen, golden and springy. Tap the tin to loosen and tip out. Dust with icing sugar and serve warm.
brianmac,
Nov 16, 7:54am
I thought my coconut ice slice was in here, if not I might have to put it in as someone is after one. This has biscuit base witha filling and icing.
stellamares,
Nov 17, 7:53am
Caramel slice Wanted to make a caramel slice, but had no sweetened condensed milk in the pantry left. Can it be substituted! Does anyone know! Maybe milk, milkpowder and sugar I thought!
charlie430,
Nov 17, 10:37am
brianmac you may have found the coconut ice slice by now. Just incase you havent Its under its own name. just thought id mention
juliewn,
Nov 17, 12:36pm
. bumping for Puhapatch
cookessentials,
Nov 17, 6:37pm
Julie! What on earth are you doing up at that hour!
graebalz,
Nov 17, 6:57pm
Yesterday made Valentino's Jaffa fudge slice and some rice bubble slice.I have made all sorts of fudge slices but have to say this one is the yummiest!When I whizzed up the biscuits I added the orange peel and blended them all together.The flavour was DELISH.Thanks Valentino
maysept,
Nov 17, 9:37pm
The coconut ice slice is delicious! The filling is lovely and moist, not at all dry like some coconut slices can be.
pixiegirl,
Nov 18, 2:48am
Oh no. on page 4
sheree7,
Nov 18, 8:02pm
bump just bumping up
jenna68,
Nov 20, 5:17pm
d. d
kpmac,
Nov 20, 8:00pm
morning all! gorgeous day for baking!
little_jeb,
Nov 21, 12:16am
thanks to all that posted some things are just going to be put on hold while i attempt the yum yums.
maitredee,
Nov 22, 2:04am
Has anyone got the Alexia Raisin Cookie recipe They're a malt flavoured chewy biscuit. Very old recipe, I cant find mine. Thanks
levite,
Nov 22, 6:02am
Rice Bubble Cake(Honey Crunch) For Willow at #298. not sure if this was answered for you.Its been awhile
4oz butter, 3dsp honey, half cup sugar. boil these 3 ing for approx 5 mins. (i use the cold water test here-pour small amount into cup of cold water - needs to almost snap). Pour over 5cups rice bubbles. press into tin to set. Can add small marshmallows or choc bits during the last part of mixing, very quickly though so they dont melt too much.
brianmac,
Nov 22, 9:06pm
bumping this along .
jen92,
Nov 23, 1:22am
Brianmac, For your Coconut Slice, you mentioned the Topping.You didn't give the amount of eggs, sugar and coconut to use for it!Can you please clarify this for me!Many thanks.
jenna68,
Nov 26, 1:40am
bumping for maitredee :o)
maitredee,
Nov 27, 5:44am
Thanks Jenna .
noluck4,
Nov 27, 11:55pm
brianmac see above. Also, can someone tell me how long these threads stay on the message board for. I noticed that the recipes go back to the 20th November (for the oldest one) so thought it must have been a week, but when I checked out the "General" messages, the oldest one there only went back to about the 23rd.
maitredee,
Nov 28, 2:28am
168! They will stay indefinitly if someone keeps bumping them to the top, if not they disappear.
rkcroft,
Nov 28, 3:54am
Choc, caramel, peanut slice - tastes like a snickers bar! Base: 1 1/4c sr flour, 1/3c firmly packed brown sugar, 120g melted butter. Filling: 1 can condensed milk, 1/3c firmly packed brown sugar, 60g butter. Choc Peanut Topping: 1 c unsalted roasted peanuts, 300g dark choc, 1/3c cream. Base: Combine flour & sugar in bowl. Mix in butter & push mix firmly into slice tin thats been lined. Bake @ 180°C for 20 mins. Remove. Caramel: Combine all ingreds in saucepan over low heat. Cook stirring until it thickens. Pour hot caramel over base and bake in oven 15 mins. Remove & cool for 1 hr. Topping: Sprinkle peanuts over caramel. Place choc & cream in saucepan over low heat stirring till choc has melted. Pour over peanuts, smooth the top and set in fridge for 1-2 hours.
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