Divine Muffins 1 1/3 cups flour
1/2 cup sugar
1 tablespoon minced crystallized ginger (optional)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
60gms Cadbury Drops White Chocolate
3/4 cup Tararua Calci-Trim milk
3 tablespoons butter, melted
1 large egg, lighty beaten
cooking spray
1/2 cup apricot jam
Lemon juice & sugar to glaze (optional)

1. Preheat oven to 200c. Combine flour with the next 5 ingredients in a medium bowl & stir well with a whisk. Make a well in the centre of the mixture. Combine the milk, butter & egg & stir well with a whisk. Add to flour mixture, stirring just until moist, no more.
2. Spoon 1 tablespoon of batter into a greased muffin pan, add a teaspoon of apricot jam & then top with remaining batter.
3. Bake at 200c for 22 minutes, or until muffinsspring back when touched lightly in the centre. Remove from pans & drizzle the lemon juice &sugar over the top & cool completely.
Makes 6 large muffins or 8-10 smaller muffins.

whiskey13 - 2006-09-09 18:29:00

I'm pooped now I'll do more tomorrow Jaxma on the condition I get a copy of the next book!!

whiskey13 - 2006-09-09 18:31:00

This message was deleted.

milkshake1 - 2006-09-09 19:19:00

jennyp2 - Date and Walnut Loaf Surely you don't melt the liquids and then cool then the dry ingredients and then BOIL for 3 - 5 minutes??

nanee2jlp - 2006-09-09 20:05:00

Ah, no, you're right melford it's the way it's written, it's a bit cryptic I'd boil the liquid ingreds 3-5 mins ( just gently to soften the dates ) then cool and add the dry ingreds and go from there

jennyp2 - 2006-09-09 20:38:00

Marathon Effort
I have just discovered this message board and have sat here for a few hours (!!) while I flicked through 1500 messages to pick out some recipes for me to try out.
When I was young, my Mum and I used to bake together on a Fri night. Over the years my Mum kept up the tradition, but for many reasons, I didn't bake as often.
Recently my mother unexpectedly passed away and so I have started doing some baking again. Partly to give to my Dad, and perhaps partly as a way of connecting with what I have lost?

Anyway, I don't think that the Cockeyed Chocolate Cake recipe has been included on the board yet? It is a family favourite and so quick and easy (from the "I Hate to Cookbook").

Recipe to follow........

catgirlhere - 2006-09-09 21:28:00

No Egg (Cockeyed) Chocolate Cake
Place dry ingreds in a bowl:
1 & 1/2 cups flour (some wholemeal if you wish), 1 tspn bicarb of soda, 1 cup sugar, 1/2 tspn salt, 3 tablespoons cocoa. Stir to combine, then add 6 tablespoons (1/4c) oil, 2 tablespoons vinegar, 1 tspn vanilla. Now pour 1 c cold water into over top and stir to mix. Bake in 9 x 9 x 2 (inch) tin at 175 degrees for 30 mins. Ice with chocolate icing.

This recipe makes a small cake, but it is quick, easy and moist. Happy Baking!

catgirlhere - 2006-09-09 21:29:00

Fridge Muffin recipe wanted Hi all
I have just spent hours trawling through here welldone.Its great that it is still going.
About 12 years ago I worked in a coffee shop and we used to mix up this muffin mixture from memory it had something like eggs oil bran flakes hot water flour ?????
Anyway once it was mixed you could keep it in the fridge for up to 6 weeks and just add whatever to it. Such as choc banana or just bake a plain bran muffin.
Would dearly love the recipe if anyone has it
Thanks
Kim

juppy - 2006-09-09 23:04:00

I made old fashioned gingernuts (crunchy) I made some of these for my Dad in Auckland and posted them from Invercargill. He phoned me to say that not 1 had got broken in the post!!!! they are the ones that look like Griffins all crackly on the top and very crunchy, YUM!!! can post recipe later if anyone interested?, they have hardly anything in them (cheap).

mumstu - 2006-09-10 08:40:00

yes please mumstu my husband loves gingerbuts, the harder the better.

sooz11 - 2006-09-10 09:31:00

Wow! Thanks you lot Keep them coming, and we'll have enough for Volume 2 before you know it :-)

jaxma - 2006-09-10 09:46:00

gingerbuts............... gingernuts sounds better!!!!!!!

sooz11 - 2006-09-10 09:48:00

Jaxma.... Can I pwetty pwease have a copy of your book??? How do I get it???

ace441 - 2006-09-10 10:25:00

what can I make with A packet of white chocolate buttons?

sydmo. - 2006-09-10 10:32:00

Chocolate Rum Cheesecake CRUST:250g plain choccy biscuits;125g butter;1/4 tsp cinnamon;1/4 tsp nutmeg. FILLING:500g cream cheese;3 eggs;1/2 cup caster sugar;1/2 tsp vanilla;60g dark chocolate;1 tbsp rum. TOPPING:1 cup cream; 1 tbsp rum. Crush biscuits finely,place in bowl,add spices & mix.Melt butter and add to mix.Line base & sides of 20cm springform pan with crumb mixture,pressing firmly. Refrigerate thoroughly.
Filling:-
Press cheese through a fine strainer;beat eggs very well until thick. Add sugar,continue beating until lemon coloured.Continue beating while adding cream cheese gradually.Beat till mixture is smooth. Divide mixture into two. add vanilla to one portion and spread onto crust.Melt chocolate and beat into second portion with rum. Spoon over vanilla mixture. Bake in mod oven 45 mins or until set. Remove from oven and cool.TOPPING: Whip cream until firm,add rum,stir in & spread over surface of cold cheesecake. Decorate with grated chocolate.

whiskey13 - 2006-09-10 11:31:00

No Bake Nutella Slice 4 oz butter
1/2 cup brown sugar
1/2 cup nutella
1/2 cup honey
1/2 cup raisins or sultanas
3 cups mixed oats or muesli( rolled oats,whole oats, bran,oat bran,seeds)

Mix butter, sugar,Nutella & honey in a pot & bring to the boil. Stir constantly, reduce heat & stir until sugar is dissolved. Remove from heat. Stir in oats & raisins, mix well. Press into a tray lined with cling wrap & chill until firm. Cut into slices or cubes & serve. This recipes may be frozen.

whiskey13 - 2006-09-10 11:38:00

1514 I use mine in muffins, or put them on homemade cookies which hv just come out of the oven, or put them ontop of a hot muffin and spread like icing, use them as an icing on caramel slice.

sooz11 - 2006-09-10 11:40:00

Toasty Chocolate Marshmallow Slice 250gms cooking chocolate
125gms butter
1/2 cup sugar
3 eggs
1 1/2 cups flour
1 tsp baking powder
180gms marshmallows

Melt chocolate & butter together. Stir in sugar & eggs. Sift over flour & baking podwer & combine. Pour into a baking paper base-lined 19cm square tin. Bake @ 180oC for 35 minutes or until cooked. Remove from oven.Turn oven onto grill. Place marshmallows in rows over the top of the chocolate slice. Grill tops of marshmallow until they are just golden. Remove from oven.Cool in tin Before cutting into pieces.

whiskey13 - 2006-09-10 11:41:00

Macadamia & White Chocolate Muffins 2 cups Champion Standard Plain Flour
3 teaspoon Edmonds Baking Powder
1 cup sugar
1/2 cup (75gms) chopped Macadamia nuts.
3/4 cup (100gms) chopped white chocolate
100gms butter
1 cup milk
1 large egg
2 teaspoon vanilla essense

Measure the flour, baking powder & sugar into a large bowl. Add the chopped white chocolate & chopped macadamia nuts, then mix well with a fork to combine. Melt the butter, then add the milk, egg & vanilla & beat with a fork until thoroughly blended. Pour the liquid into the flour mixture & gently fold together until the flour is moistened. Do not overmix. Spoon batter into a 12 hole muffin tin sprayed with non-stick Chef Mate and bake at 200c for about 12 minutes.

whiskey13 - 2006-09-10 11:47:00

Cameo Mousse Cake 375grms packet Nestle dark chocolate melts
2 cups cream
1 packet of Cameo Cream biscuits
Extra whipped cream & shaved chocolate to garnish

1. Grease and line the base of a 20cm spring-form cake tin with paper. Heat the chocolate and 1 cup of cream together until chocolate has melted- use a double boiler saucepan, or easier still the microwave. Stir until smooth and cool 5 min.
2. Place half the packet of cameo creams in the food processor and run machine to finely crumb them. Add 2 tablespoons of the chocolate cream to moisten the crumbs further. Press into the base of the spring-form cake tin.

whiskey13 - 2006-09-10 11:50:00

Cameo Mousse Cake Pt 2 3.Whip the second cup of cream until soft peaks form. Gently fold cream and chocolate mixtures together. Pour approx. 1 cup of this over the biscuit-crumb base. Break up or roughly chop the remainder of the biscuits and sprinkle over a layer. Repeat with the chocolate cream then biscuit layer twice, finishing with a chocolate cream layer.
4. Cover with plastic cling wrap and place in the freezer for at least 6 hours preferably (cake may be frozen at this stage). Thaw for 20- 30 minutes at room. To serve, run a thin, hot knife blade around the edge of cake and remove (slide tin off carefully). Lift off base and paper and position on a serving plate. Top each portion with a dollop of whipped cream and shaved chocolate. Note: The recipe is easy to double if you have a larger tin and require a bigger dessert.

whiskey13 - 2006-09-10 11:51:00

Speedy Micro-wave Moist Chocolate Cake 2 eggs
1 cup sugar
1 cup oil(soya or canola)
3 Tblsp golden syrup
1 1/2 cup flour
1 cup milk
3 heaped Tblsp cocoa
1 tsp baking powder
1 tsp baking soda

Mix all together in a food processor until smooth. Pour into a well greased mirco-wave proof ring cake tin & cook on high (850-900watts) for 8-10minutes. Coolin tin, then serve with whipped cream & chocolate fudge sauce.

Chocolate Fudge Sauce:- 375gms dark chocolate
300mls cream.
Place in a saucepan & stir with a wire whisk over very gentle heat until chocolate melts & is well combined with cream
Cool for 30mins then serve while still warm as it sets solid at room temperature.

whiskey13 - 2006-09-10 11:54:00

White Chocolate & Cranberry Cookies 200gms softened butter
1 cup packed brown sugar
1/2 cup sweetened condenced milk
1 egg
1 1/2 teaspoon vanilla essence
1 1/2 cup flour
1/2 teaspoon baking soda
2 cup rolled oats
1 1/4 dried cranberries(170gms) or raisins
1 cup nestle white choc bits

Preheat the oven to 180'C. Cream butter in a bowl; beat in brown sugar & condenced milk. Add egg & vanilla essence; beat until light & fluffy.Sift flour & baking soda together; stir into the creamed mixture with rolled oats. Stir in cranberries or raisins & choc bits. Place heaped tablespoons on greased oven trays; press down with a fork.

Bake for 16-18 minutes or until golden brown.
Makes about 35-40

whiskey13 - 2006-09-10 11:57:00

Peanut Drops 150gms butter 1/2 cup white sugar
1 teaspoon vanilla essence
1 cup self-raising flour
1 cup unsalted roasted peanuts or macadamias

Cream butter & sugar. Add vanilla essence, flour & peanuts. Drop teaspoonfuls on to a well-greased or baking paper lined tray. Bake for 15 minutes at 180'C. Allow to cool a few minutes on the tray before removing to further cool on a wire rack. Store in an airtight container.

whiskey13 - 2006-09-10 11:59:00

Apple & Cinnamon Plait 2 cup self-raising flour
2 tablespoon icing sugar
45gms butter
1/2 cup currants
1/2 cup water

Filling
1/2 a tin(450g) pie apples, chopped
1 tablespoon castor sugar
pinch ground cinnamon
2 tablespoon coconut
2 tablesppon chopped walnuts

Icing
1/2 cup sugar
1 tablespoon water

Lightly grease a 15cmx25cm loaf tin. Sift flour & sugar into a bowl, rub in butter then stir in currants. Make a well in the centre of dry ingredients, add enough of the combined milk & water to mix to a soft dough. Turn dough onto a lightly floured surface, knead gently until smooth. Divide dough into 3 portions, roll each portion into a 25cm log, then flatten to give a width of about 6cm. Divide filling into 3 portions & spread along the centre of each log, fold side edges over to centre and pinch firmly to seal. Place logs side by side, pinch logs together at one end.

whiskey13 - 2006-09-10 12:03:00

Apple & Cinnamon Plait Pt 2 Gently plait logs together, pinch other ends of logs together. Tuck ends underneath, lift plait into prepared tin. Bake in a moderately hot oven for 20 minutes, then reduce neat to moderate and bake for a further 20 minutes, or until plait is well browned & cooked when tested. Let stand in pan for 5 minutes, turn onto a wire rack, spread icing over top, allow to cool.
Plait is suitable to freeze but not suitable to microwave.

whiskey13 - 2006-09-10 12:04:00

neopolian cake my dear mum used to make this for my husband and he just loved pastry jam cake pastry layers then iced with pink icing does anyone have a recipe please

flo16 - 2006-09-10 12:40:00

Crunchy Gingernuts 100gm butter,1csugar,1egg,1 3/4c flour,1tab spoon golden syrup,2tspn ginger,1tspn baking soda. Melt butter and remove from the heat as soon as melted, beat in egg,sugar,syrup and ginger. When mixed add soda and flour. It is a very soft mixture. Roll into balls on baking paper linned tray (DO NOT FLATTEN) they puff up and spread when cooking. Bake at 180c for about 10mins or until cooked. Cool on rack. Keep in airtight container. Best eaten next day for CRUNCH effect!!!

mumstu - 2006-09-10 14:01:00

ace441 I'm not allowed to post contact details, but if you are on "oldfiends.co.nz", then have a look at the Central Rottweiler Club and send me a message - my name is Joanne (I believe I'm the only Joanne there). Same for anyone else that wants a copy of the recipes.

jaxma - 2006-09-10 15:24:00

Almond apricot bars 1c chopped dried apricots. 1-1/3c flour, 1/4c sugar, 1/2c ground almonds, pinch salt, 75g butter. 2 eggs, 1c packed brown sugar, 1/2t vanilla, 1/4t almond ess., 1/4t grated lemon peel, 1T fresh lemon juice, 1/2t baking powder. 1/2c sliced almonds, toasted. In small saucepan, cover apricots with just enough water to cover, boil & simmer for 10min. Drain well & set aside. MIx 1c of the flour & other dry ingredients & cut in butter until crumbly. Press into ungreased & lined 21cm pan, bake at 175C for 20min. Beat eggs & brown sugar, add extracts, peel, baking powder, & remaining 1/3c flour, mix well then stir in apricots. Spread this over the base & sprinkle with toasted almonds. Bake 25min more. Cool in pan, then cut into bars.

lennyb1 - 2006-09-10 21:56:00

Date cocoa crumb bars 500g chopped dates, 2/3c packed brown sugar, 2/3c orange juice (I used sour mandarines from the tree outside), 1T vanilla ess. 1-1/2c rolled oats, 1/2c cocoa, 1c flour (or leave out cocoa & use 1-1/2c flour), 1c packed brown sugar, 1t cinnamon, 1/2t baking soda, pinch salt, 200g butter. 3/4c coarsely chopped walnuts. In medium saucepan, simmer dates, sugar & juice for 3-5min until syrup is thick. Cool, add vanilla. Mash filling to get smooth. Mix dry ingredients & rub in butter until forms moist clumps. Press 2/3 of the mix into lined slice pan. Carefully spread filling over base. Mix walnuts with remaining base mix & sprinkle over filling. Bake 40min at 175C. Cool in pan, then cut into bars.

lennyb1 - 2006-09-10 22:09:00

hi... I have a batch of Kobs Choc chip cookies (page 1) in the oven and have just taken Daddy Biccies out of the oven, they are off here too but I cant remember how posted them! they are yummy, kids dont like them because of the dried fruit but that is good because more for me!! yum yum.

ddavis - 2006-09-11 12:00:00

Kobs chocolate chip cookies are to die for!! JAN'S FRUIT LOAF 1 cup sultanas, 1 cup raisins, 1 cup currants, 1/2 cup raw sugar, 1 cup cold strong tea, 2 cups SR flour, 1 egg. Combine fruit, sugar & tea & soak overnight. Add flour & lightly beaten egg & mix thouroghly. Pour into loaf tin and cook at 180 deg. for 3/4 hour. This is a friends old recipe and is really yum and kind of healthy at the same time. Natalie. :-)

ddavis - 2006-09-11 12:52:00

more biscuits NAN'S YUMMY BISCUITS: 1/4 lb butter, 1 cup sugar, 1 egg, 1 cup sultanas, 1 cup plain flour, 1 cup SR flour, 1 teaspoon lemon essence, glace cherries. METHOD: Cream butter & sugar, add egg, sultanas & essence, stir then slowly add sifted flours. Mix well, (it will get very stiff) top with 1/2 a cherry and bake at 150 deg for 15 mins. These were my favourites as a teenager when I went to Nan's place.

ddavis - 2006-09-11 12:59:00

Dundee Cake(weight watchers) 2 cups s/r flour,1/4 tsp ground allspice,1/4 tsp ground cinnamon, 1 cup sugar, 375g mixed fruit,90g reduced-fat butter,4 eggs, beaten lightly, 2 Tbl Grand Marnier:Preheat oven to 140,coat a springform pan with cooking spray. Combine the flour and spices in a bowl,stir in the sugar & fruit. Using an electric mixer, beat the butter, eggs & Grand Marnier til ligh & fluffy. Slowly beat the flour mixture into the wet ingredients. Spoon the mixture into the prepared pan & bake for 1-11/2 hours or til a skewer comes out clean.Aloow to cool in pan for 20 minutes before turning out

whiskey13 - 2006-09-11 18:55:00

Marmalade steamed pudding 50 g butter,1/4 cup sugar,1 egg,1 cup self raising flour,grated rind 1 lemon,1/2 cup milk,6 tbsp Craig's Breakfast Marmalade or Craig's Lime Marmalade,250g container Meadow Fresh Sweetened Thickened Cream to accompany
Beat the butter and sugar together, then beat in the egg and lemon rind.Stir in the sifted self raising flour with the milk.
Place 1½ tablespoons of Craig’s Breakfast Marmalade or Craigs Lime Marmalade in the base of 4 well-greased cups. Divide the batter among the cups.Cook in the microwave on medium power for 5 -7 minutes or until steamed puddings are cooked.
Alternatively place the 6 tablespoons of Craig’s Breakfast Marmalade in the base of a well-greased steamed pudding basin and spoon the batter on top. Cover with 2 layers of baking or greased-proof paper and secure with string. Sit on a trivet or saucer in a large pot of boiling water and steam for 1 hour.

whiskey13 - 2006-09-11 19:03:00

Blueberry Cheesecake Flan 1 cup flour
1/2 cup custard powder
1/2 tsp baking powder
1/4 cup caster sugar
100 g butter
1/4 cup water
500g container TARARUA Lite Cheesecake Filling
2 eggs (beaten)
2 grated lemon rind
1/4-1/2 cup CRAIG'S Blueberry Jam
Sift the flour, custard powder, baking powder and sugar into a bowl. Rub in the butter until the mixture resembles crumbs. Stir in the water to make a soft dough.
Turn out on a floured board and knead lightly. Roll out and use to line the base and sides of a 23cm flan tin. Tip the Tararua Lite Cheesecake Filling into a bowl. Mix with the beaten eggs and lemon rind until smooth and light.Pour half the cheesecake filling into the prepared flan and then randomly spoon in the Craig’s Blueberry Jam. Pour over the remaining cheesecake filling.
Bake at 180oC for 40 minutes until the filling is well risen and set. Stand until cold before cutting into wedges to serve.

whiskey13 - 2006-09-11 19:08:00

Carrot and Orange Cake Ingredients
1 cup oil
1 cup dark brown sugar
2 eggs
1 tbsp vanilla essence
grated rind 2 oranges
2 cups grated carrot
1/2 cup sultanas
3 cups flour
1 tbsp mixed spice
2 tsp baking powder
1 tsp baking soda
1 cup Tararua Cultured Buttermilk

Icing
250g Tararua Traditional Cream Cheese
1 cup icing sugar
dash vanilla essence

Method
1. In a large bowl beat together the oil, dark brown sugar, eggs, vanilla essence and orange rind.

2. Once well beaten scatter over the grated carrot and sultanas.

3. Sift the flour, spice, baking powder and soda together and gently stir into the carrot mixture with the Tararua Cultured Buttermilk. Transfer to a well-greased and lined 23cm cake tin.

whiskey13 - 2006-09-11 19:15:00

Carrot and Orange Cake cont. 4. Bake at 160oC for 60-70 minutes until a skewer inserted comes out clean. Cool in the tin for 10 minutes before turning out onto a cake rack to cool.

5. Beat the Tararua Traditional Cream Cheese with the sifted icing sugar and vanilla essence until smooth.

6. Split the cake in half horizontally and spread with half the cream cheese icing. Top with remaining cake and spread with the remaining cream cheese. If wished decorate with grated orange rind.

whiskey13 - 2006-09-11 19:17:00

Summer Peach Crumble Ingredients
410g can WATTIE'S Peach Slices in Clear Fruit Juice
1/2 cup fresh orange juice or cranberry juice
50 g butter
3/4 cup (70g packet) pecans chopped
1/2 cup thread coconut
1/4 cup rolled oats
1 tsp ground mace or nutmeg or mixed spice

Method
1. Divide the Wattie’s Peach Slices in Fruit Juice evenly among 2-3 serving glasses and pour over equal amounts of the orange juice. Set aside.

2. Heat the butter in a frying pan, add the pecans and cook until lightly toasted. Add in the coconut, oats, brown sugar and spice and stir until the thread coconut is golden.

3. Top the fruit with yoghurt and pecan crumble.

whiskey13 - 2006-09-11 19:20:00

Three Berry Chocoholics Cake 1 cup whole milk
1 cup chocolate chips
125 g TARARUA butter, softened
1/2 cup brown sugar
1/2 cup CRAIG'S 3 Berry Jam
2 eggs
2 cups self rising flour

Three Berry Sauce
remaining CRAIG'S 3 Berry Jam
1/4 cup hot water

Melt the chocolate chips in the milk in a microwave on high power for about 4-5 minutes. Stir to melt the chocolate chips, cool thoroughly.Beat the butter and brown sugar together until light and creamy and beat in the Craig’s Three Berry Jam. Add in the eggs one at a time, beating well after each addition. Sift the flour and fold into the creamed mixture with the cooled chocolate mix. Turn into a well-greased and lined 23cm cake tin.
Bake at 180 degrees Celsius for 35-40 minutes until a skewer inserted comes out clean. Stand 10 minutes before turning out onto a cake rack to cool.Mix the remaining Craig’s Three Berry Jam with the hot water and then sieve. Dust the cake with icing sugar and serve in wedges with whipped cream and a little of the Three Berry sauce to accompany.

whiskey13 - 2006-09-11 19:23:00

Yoghurt and Pear Syrup Cake 250g softened butter 1 cup caster sugar grated rind 2 lemons 4 eggs,2 1/2 to 3 cups self rising flour,1/2 cup semolina,1 cup NATURALEA Plain Unsweetened Yoghurt,410g can WATTIE'S Pear Quarters in Clear Fruit Juice, drained and juice reserved,Lemon Syrup:reserved pear juice 1/4 cup lemon juice,1/2 cup sugar Beat the butter sugar and lemon rind together until light and fluffy and then beat in the eggs one at a time.Sift the self-raising flour and fold into the creamed mixture with the semolina and NATURALEA Plain Unsweetened Yoghurt.Turn into a lightly greased and base-lined 24cm cake tin. Arrange the WATTIES Pear Quarters evenly on top.Bake at 180oC for 1 hour and 15 minutes until golden.Make the reserved pear juice up to 1 cup with lemon juice and heat with the sugar until dissolved.Once the cake is cooked, pierce the top with a skewer and slowly pour the syrup over the cake while hot and in the tin. Cool for 1 hour in the tin before turning out.

whiskey13 - 2006-09-11 19:29:00

Rhubarb Spicetrail Shortcake Base: 125gms butter
½ cup castor sugar
1 egg
1 ½ cups self-raising flour

Topping: ¼ cup flour
2 cups castor sugar
4 sticks rhubarb, finely chopped
1 tsp mixed spice
2 eggs

Base: In a food processor cream butter & sugar, add egg & self-raising flour. Press into baking paper lined swiss roll tin 20 x 33cm. Cover with topping & bake 55-60 mins @ 180.C until firm & set. Dust with icing sugar & serve with cream.
Topping: Mix flour, sugar, & eggs in food processor, add rhubarb & pulse until just combined. You don’t want to over- process the already chopped rhubarb.
Rhubarb can be substituted with raspberries, blackberries, gooseberries or feijoas, adjusting sweetening accordingly.

whiskey13 - 2006-09-11 19:36:00

Lamingtons 200gms spong cake
2 tablespoon coca
7 tablespoon boiling water
25gms melted butter
2 1/4 cups icing sugar
1 teaspoon vanilla
1 1/4 cups desiccated coconut

Cut sponge into 4 cm squares & refrigerate until ready to ice. Dissolve cocoa in boiling water. Stir in butter.Sift icing sugar over & stir into cocoa mixture. Dip sponge pieces into icing mixture. Roll in coconut. Place on baking paper until dry.

whiskey13 - 2006-09-11 19:41:00

Cheese Puffs 1 cup grated cheese
1 cup Eclipse Plain Flour
1 egg
1 teaspoon baking powder
3/4 cup milk

Beat egg & milk together & add cheese flour & baking powder. Put spoonfuls into greased patty tins. Bake at 200'C for 10-15 minutes or until golden brown.

whiskey13 - 2006-09-11 19:45:00

Moro Muffins 2 cups Champian Self-raising flour
3/4 cup brown sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1 large egg
1 cup plain or apricot yoghurt
1/4 cup oil
80-100gms moro or mars bars (chopped)Measure the flour into a large bowl. Add the brown sugar, cinnamon, & salt, then mix well to break up any lumps, using your fingers if necessary. In another bowl combine egg, yoghurt & oil. Stir these together with a fork until well combined. Pout the liquid into the dry ingredients, add the chopped bars & fold everthing gently together until the flour is just moistened. Spoon the mixture into prepared 12 muffin pan & bake at 200c for 12-15 minutes, or until firm to the touch. Leave to cool for 1-2 minutes before removing from pans.

whiskey13 - 2006-09-11 19:52:00

Pineapple & Chocolate Chip Muffins 1 1/2 cups rolled oats
1 1/2 cups pineapple or tropical yoghurt
185 grms softened butter
3/4 cup brown sugar
2 eggs
1 1/2 cups self raising flour
1 cup bran
1/2 wheatgerm
1 cup chocolate chips
4 Tbsp marmalade
100 grms dole crushed or chunk pineapple

1. Mix the rolled oats and yoghurt together in a mixing bowl.
2. With a wooden spoon mix butter and sugar
3. Mix eggs in another bowl
4. Gently and lightly fold the oat and yoghurt mixture and all the remaining ingredient together. Do not overmix.
5. Bake in greased muffin tins at 180oC for 15-20 minutes

Using Dole crushed pineapple instead of Dole pineapple chunks will increase the overall pineapple flavour.
Makes approx 12 muffins. Enjoy!!!

whiskey13 - 2006-09-11 19:56:00

Strawbeery Cream Cheese Muffins 2 cups self-raising flour
3/4 cup sugar
1/4 teaspoons salt
1/2 cup cream cheese
1 cup milk
1 egg
1 teaspoon finely grated orange rind
1 cup (125gms) frozen or fresh strawberries, chopped

Measure the dry ingredients into a large bowl.
Whisk to mix. Measure the cream cheese into a bowl, then beat until smooth, warming it if necessary.Add the milk, egg, & orange rind & combine with a whisk or beater. Chop the frozen berries into more or less 5cm cubes, without thawing them. Chop fresh berries the same size. Combine the three mixtures, stirring as little as possible. Divide mixture between 12 medium muffin pans, sprayed with Chef Mate non-stick spray, putting about 1/4 cup of mixture into each pan. Bake at 200c for 12 minutes for fresh berries & for 15 minutes for frozen berries, until centres spring back when pressed.

whiskey13 - 2006-09-11 19:59:00

Low Carb Bran Muffins 3/4 cups self-raising white flour
3/4 cup self-raising wholemeal flour
2 cups wheat bran( Bran flakes)
1 cup brown sugar
1 tsp baking soda
1 cup raisins
1/2 cup chopped almonds
1/2 cup oil
1 egg
1 3/4 cups yoghurt

Mix first 5 ingredients, add raisins and almonds.
Mix oil, egg and yoghurt together.
Mix both wet and dry ingredients together until just mixed(don't over mix)
Bake for 20-25 minutes at 200oC Makes 12 medium muffins.

whiskey13 - 2006-09-11 20:02:00

Lemon Apple Muffins 1 cup flour
1 cup rolled oats
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
25 gms butter- melted
1 cup packed grated unpeeled apple
grated rind & juice of 1 lemon.
1 egg
milk (to make up 3/4 cup of liquid with lemon juice)

Thoroghly mix dry ingredients, in a large bowl. In a small bowl mix melted butter & rest of wet ingredients. Pour wet into dry & stir to combine. Do ont over mix. Place in non-stick muffin pans lightly sprayed with baking spray. Bake at 200c for 10-12 minutes, until golden, & top of muffin bounces back when pressed, leave to cool for 10 minutes or so before turning out.

whiskey13 - 2006-09-11 20:05:00