23 August 2010

Recipe: Avocado Bread

Avocado Bread

60g butter
125ml sugar
375ml flour, sifted
1 ripe avocado, mashed
2ml baking soda (bicarb)
10ml milk
1 egg, beaten
10ml lemon juice

Preheat oven to 180*C.
Grease bread tin.
Cream the butter and sugar in a large mixing bowl.
Mix the bicarb and milk together in a separate container.
add the mashed avocado and bicarb mixture to the creamed butter/sugar mixture.
Fold the flour and baking powder into the avocado mixture and add the lemon juice.
Place the mixture into the bread tin and bake for 45min or until cooked through.

Recipe: Yoghurt Cake

Yoghurt Cake

1 cup yoghurt
3 cups flour
1 cup sugar
1 teaspoon baking powder
1 egg
1 teaspoon vanilla essence
1 cup oil

Mix together and bake at 180*C for an hour or until cooked through.

Recipe: Sweetcorn Tart

Sweetcorn Tart

4 tins creamed sweet corn
600 ml self raising flour
30ml sugar
4 eggs
60ml butter

Preheat oven to 180*C
Mix all the ingredients together and bake for 20min or until cooked through

Recipe: Caramel fridge tart

Caramel fridge tart

Crust
1/2 packet nutty crust buscuits, crumbed
5 teespoons melted butter

Mix the ingredients together and press firmly into a 24cm shallow dish

Filling
1/2 cup fresh cream
1 box orly whip (2 packets in the box)
1 tin caramel
250g creem cheese (plain)
1 table spoon gelatin
1/2 cup boiled water
1/2 cup caster sugar
2 teaspoons caramel essence

Bean the fresh cream and Orly whip separately. Beat the caramel and cream cheese to gether. Dissolve the gelatin in the hot water. Add to the caramel mixture. Add the caramel essence and caster sugar. Fold the whipped cream and Orly Whip into the caramel mixture. Spoon onto the crust and put it into the fridge. Leave to set and service cold.

Recipe: Mocca Squares

Mocca Squares

2 Eggs
300 ml Sugar
450ml cake flour
5ml baking powder
150ml milk
175ml melted butter
25ml cocoa
5ml Vanilla

Preheat oven on 200*C
Grease a baking tray with butter and powder with flour. Beat eggs and sugar. Sift flour, baking powder and salt. Mix the egg sugar mixture with the milk and butter. Mix in the cocoa and vanilla. Pour the mixture into the baking tray and bake for 15 minutes.

Syrup
350ml icing sugar, sifted
100ml melted butter
100ml strong hot coffee
25ml cocoa
5ml vanilla
200ml desiccated coconut

Mix all the ingredients, except the coconut, till smooth. Spread the mixture over the warm cake. Sprinkle with coconut and leave to cool. Cut into blocks.

Recipe: Baked pumpkin

Baked pumpkin

2 kgs pumpkin pieces
250g sugar
1 egg
620ml flour
10 ml baking powder
1ml salt
500ml milk

Preheat the oven at 180*C
Cook the pumpkin pieces and drain. Spoon the punpkin into an oven proof dish.
Cream the butter and suger. An the egg and beat until well blended. Sift the dry ingredients and mix into the mixture. Add the milk and mix until blended. Pour the mixture over the pumpkin and bake for approximately 40 min, untill its cooked through.

Syrup
Heat 125g butter and 250ml syrup. Poor the syrup over the pumpkin. Leave it to soak into the pumpkin. Cut into squares and serve warm.

Recipe: Condensed milk tart

Condensed milk tart

1 tin condensed milk
3 tins Ideal milk
15 ml butter
1 egg, beaten
37.5ml flour
37.5ml custard powder
1ml salt
5ml vanilla
cinnamon powder

Cook the condensed milk, 2 cans ideal milk and butter over medium heat.
Mix the remaining milk, egg, flour, custard powder and salt.
Add the mixture cooked condensed milk.
Stir for 5 min over medium heat.
Remove from heat and add vaniila.
Pour into a shallow dish and sprinkle with cinnamon.
Let cool.

Recipe: Chocolate cake

Chocolate cake

2 cups sugar
6 eggs
2 cups cake flour
3 teaspoons baking powder
Pinch of salt
½ cup oil
½ cup milk
½ cup water
3 teaspoons cocoa

Beat eggs & sugar until creamy. Sift all dry ingredients together. Bring water, milk & oil to the boil. Fold egg mixture into dry ingredients, add milk mixture. Mix well & bake @ 180˚c for 25-30mins

Syrup (choc cake)

2 cups sugar
2 cups water
3 teaspoons coffee

Dash of brandy (½ cup if stronger taste of brandy is wanted)
Cook for 5mins & pout over cake, allow to cool.

Topping (choc cake)

2 packets orly whip (1 box)
2 teaspoons sugar
1 tin of treat caramel

Whip the cream & sugar till stiff, add caramel & mix well. Spread over cake & decorate with peppermint crisp.

Recipe: Pumpkin muffins

Pumpkin muffins

3½ cup cake flour
2 cups plain cooked pumpkin
1 cup oil
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons bicarbonate of soda
1 teaspoon salt
4 eggs
3 cups sugar

Mix eggs, sugar. Add cinnamon, nutmeg, bicarb, salt, oil and pumpkin. Mix together & then add flour. Bake in muffin pan for 30mins @ 180˚c. (add peacan nuts if prefered

Recipe: 30 Day Muffins

30 Day Muffins

½ cup oil
1½ cup brown sugar
2 cups milk
1 cup mixed seeds (sunflower, pumpkin, sesame)
1 cup nutty wheat flour
1½ cup cake flour
2 cups digestive bran
2 eggs
1 teaspoon vanilla
2 teaspoons bicarbonate of soda
Pinch of salt
1 cup chopped nuts (any but i prefer macadamia)

Beat eggs, oil & sugar. Add all the dry ingredience with the milk. Place in a sealed container overnight. Bake in muffin pan for 10-15mins @ 180˚c. This mixture can be stored in a fridge for 30 days before baking.

08 August 2010

Recipe: Savoury Muffins

Ingredients:
2 cups self-raising flour 
½ cup finely chopped ham 
½ cup grated cheese 
¼ cup finely chopped mushrooms 
1 small red capsicum, finely chopped 
1 tablespoon finely chopped parsley 
125 g melted butter 
1 cup milk 
1 egg, lightly beaten

Method:
1.Pre-heat oven 180°C and grease a muffin tin.
2.Combine dry ingredients in a large bowl.
3.Stir in butter, milk and egg until just combined. Do not over mix.
4.Bake in oven for 15 minutes or until cooked and golden.

Source

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