What have I baked? Date Scones. Boring, I know but I owed someone a batch who did us a favour so i made these early on Friday and they smelt so divine as I was driving them to their destination! I bought some more dates yesterday and so for dinner last night we had, guess what..... date scones. My daughter thought this was brilliant. Trouble is, I'm doing low carb so back to reality today!

There is something to be said for the humble old scone.

gardie - 2010-10-10 07:16:00

Nothing wrong with that gardie. Your doing great with your low carb.

whiskey13 - 2010-10-10 10:53:00

Jaxma any chance when you have a moment could i please have a copy of the recipes, you sent me the first one and my husband cleaned out the computer and deleted them i would be so grateful,you can get me at my user name at that extra place,tia

wazzon - 2010-10-10 18:53:00

wazzon if you go onto www.e-ware.co.nz you can download them from there.
That site is "fisher"s site and i was directed to the downloads. Hope this is of help

whiskey13 - 2010-10-10 20:29:00

Sorry was meant to say then click on fishers kitchen on the righthand side lol

whiskey13 - 2010-10-10 20:30:00

This message was deleted.

little_egypt - 2011-03-31 18:53:00

The member deleted this message.

elliehen - 2011-03-31 18:58:00

This message was deleted.

little_egypt - 2011-03-31 19:06:00

This message was deleted.

elliehen - 2011-03-31 19:16:00

Bump because this is a great thread! =)

rumar - 2011-05-15 14:31:00

whiskey13 wrote:

melinda.. not sure when lythande will get back to you so here is the one that i make..
1 egg,1/2 cup milk, 1/3 cup honey, 1/3 cup oil, 2 cups flour, 1 tsp baking powder, 1/2 cup passionfruit plup.
Mix all ingredients together until just combined.
3/4 fill muffin pan that has been well greased
Bake at 180*C for 15-20 mins.
For something different you could sprinkle a mix of 50g butter, 1/2 cup brown sugar, 1/2 cup rolled oats on top of mix before popping in the oven

Hmm, mine doesn't have honey. I mix passionfruit through it, then put a little blob on top as well.
Made bread Friday, made cheese and onion rolls today.

lythande1 - 2011-05-15 15:45:00

Some great recipes on this thread must get baking this week.

lindylambchops1 - 2011-05-15 16:53:00

Bumping for knivng69

juliewn - 2011-05-19 20:28:00

What lovely recipes on here, cant beat home baking, I did butterfly cakes, choc chip muffins and ginger slice today. My son has something homemade in his lunchbox most days and I really enjoy making it.

gsbell - 2011-05-19 23:36:00

todays effort was a hge carrot cake with cream cheese icing! Sent grandie off to pre school lunch with a slice, dessert treat for after dinner, plenty for coffee with friends tomorrow. (if I can leave it alone till then.)
Still cheaper to bake, even with the cost of the eggs, a cup of oil, 1 1/2 carrots, raw sugar and flour, icing and power I reckon it was less than $4, and it is a huge cake, double the size of anything I could buy at P'N'Save, and so much tastier!

kinna54 - 2011-05-20 14:29:00

Last night was rocky road slice and the macaroon slice i just posted in another thread. Also stewed lots of apples for breakfasts and crumbles :)

jennyfenny1 - 2011-05-23 10:41:00

Today me and my 3 year old baked choc chip cookies made with condensed milk, threw it all in the kenwood and wizz wizz yumo! Then shortbread, and 2 loaves of bread, leek and potato soup for lunch tomorrow. Painting my kitchen tomorrow so needed it all done today.

debsaid - 2011-05-23 21:26:00

I am new to baking but have been inspired by this message board. Yesterday I made peanut brownies and ginger loaf.

razell - 2011-05-23 21:31:00

Just made choc chip cookies (hubby has had 3 already). Tommorrow I am going to try hokey pokey biscuits.

klc1 - 2011-05-23 22:02:00

Very happy kiddies and hubby this week, thanks to Jaxma for the awesome cooking books, I already done choc chip cookies, jelly crystal biscuits and chocolate cake ! Yum Yum!

fortuna_i - 2011-05-26 11:40:00

Yesterday I made oat and raisin biscuits and a 5 cup loaf with apricots. Yummy!

razell - 2011-05-30 21:16:00

yesterday I made: 2 batches apple/spice muffins, 1 batch choc chip cookies, 1 batch muesli slice, 1 batch caramel slice

Muffins are in the freezer - Cookies are for friends and we are scoffing through the rest!

gemini007 - 2011-05-30 21:24:00

Today I made idiot proof scones and date loaf. The scones didn't turn out as well as I was hoping for, still nice but not super fluffy (IYKWIM). I used table spread instead of butter, maybe that's the reason? Also when putting them on the baking sheet, how high should the mix be? mine was 1.5 cm, did I spread it too thin?
Date loaf looking good, waiting for the children to come home for the taste test.
Thanks again Jaxma for the books, you are a legend!

Edited by fortuna_i at 1:21 pm, Thu 2 Jun

fortuna_i - 2011-06-02 13:18:00

Okay fortuna - I need your idiot proof scone recipe - I just CAN bake scones - pretty much anything else I can do and do pretty well, but scones are a complete flop for me - very much like rocks and I don't overmix - just like muffins which I make perfectly every week - I just don't get it!

gemini007 - 2011-06-02 17:27:00

gemini007 wrote:

Okay fortuna - I need your idiot proof scone recipe - I just CAN bake scones - pretty much anything else I can do and do pretty well, but scones are a complete flop for me - very much like rocks and I don't overmix - just like muffins which I make perfectly every week - I just don't get it!

+1

jennyfenny1 - 2011-06-02 22:53:00

The most perfect, low carb muffins for my grandson with eggs, mush made from freshly harvested garden vegetables and steamed salmon. Absolutely divine. Grandson gets six to eat over three days for lunch and we get six to eat for lunch and a no-cook breakfast for him who wanted to be out of the house at 4am and needed something to tide him over till lunch time.

Tried out a raw food recipe - Chia Koji Chocolate pudding. Everyone I've taste tested it on have raved about it. So I am very pleased with my new experiments.

buzzy110 - 2011-06-02 23:00:00

Gemini and jennyfenny the original recipe is from subo (apologies to the author if this is not correct) it had rave reviews on the forum a while back. here it is:
Melt 50gms butter in a microwave jug. Let cool a little and break 1 egg into it and top up with milk to = approx 1 3/4 cups liquid. Mix well with a fork. Add by mixing with a knife to 3 large cups self raising flour. Bake 230 for 10 mins. You can add a bit of sugar and fruit or cheese or whatever you feel like.

fortuna_i - 2011-06-03 16:50:00

and I strongly recommend the date loaf, tastes DIVINE!!!

Gemini I would love your muffin recipe!

I have been searching for the perfect savoury muffin recipe for a while, but mine turn up quite dense

fortuna_i - 2011-06-03 16:53:00

still waiting for tips on the scone recipe from all those who tried the recipe with success :-)

fortuna_i - 2011-06-03 16:55:00

I made a nice choccy & coconut cake yesterday in the micro sliced it in half spread it with lashings of strawberry jam & whipped up some cream with added icing sugar & vanilla. Sprinkle choccy hail on the top. All gone now!

lindylambchops1 - 2011-06-03 16:58:00

fortuna_i wrote:

still waiting for tips on the scone recipe from all those who tried the recipe with success :-)

I find that recipe horrid, has a 'cake' like texture, not like a real scone should be. I aways use the good old faithful Edmonds recipe, BUT always use buttermilk instead of milk. The secret is to form a soft dough without kneading the death out of them. I pat mine out to and inch or so high and end up with a good 2inch high fluffy scone. Try making your cakes, pikelets, pancakes or scones with buttermilk, you will be amazed how much better the result is !

wheelz - 2011-06-03 17:12:00

If you think buttermilk is expensive to use, I have a method to get triple the amount out of 1 carton. I don't mean by using lemon juice and milk either... it's just not the same.

wheelz - 2011-06-03 17:15:00

wheelz wrote:

If you think buttermilk is expensive to use, I have a method to get triple the amount out of 1 carton. I don't mean by using lemon juice and milk either... it's just not the same.

Do tell!!

gardie - 2011-06-03 20:07:00

fortuna_i wrote:

and I strongly recommend the date loaf, tastes DIVINE!!!

Gemini I would love your muffin recipe!

I have been searching for the perfect savoury muffin recipe for a while, but mine turn up quite dense

Ohh - thanks for the scone recipe I will be trying this weekend. Will post my muffin recipe later - we are off to soccer now - but it's not savoury - it's sweet.

gemini007 - 2011-06-04 07:38:00

lemsip wrote:

Do people really still feed their children this much butter, sugar and white flour?

better than chip, lollys and fizzy...

muddler - 2011-06-04 08:21:00

gardie wrote:

Do tell!!

I use a well cleaned 1.5 litre glass bottle ( the ocean spray juice bottle). Pour the carton of buttermilk in and top up to base of the neck with normal milk. Shake gently. Leave unrefrigerated place until the milk has cultured . A yoghurt maker would speed things up here. Refrigerate. Will keep up to 3 weeks.

Edited by wheelz at 9:28 am, Sat 4 Jun

wheelz - 2011-06-04 09:18:00

Have been doing this method for years and never had any problems . Found it here : http://hipgirlshome.com/blog/2011/1/24/make-your-own-butterm
ilk.html

wheelz - 2011-06-04 09:25:00

Just finished shortbread biscuits, hokey pokey biscuits and munchkin bars. Have honey bbq chicken in the slow cooker and am feeling very productive indeedy :)

pp11 - 2011-06-04 14:26:00

lemsip wrote:

Do people really still feed their children this much butter, sugar and white flour?

muddler wrote:

better than chip, lollys and fizzy...

Agreed muddler and better than all those numbers / colours / flavours and chemicals in the over-processed garbage some people still refer to as 'food'.

gemini007 - 2011-06-04 14:42:00

fortuna_i wrote:

and I strongly recommend the date loaf, tastes DIVINE!!!

Gemini I would love your muffin recipe!

I have been searching for the perfect savoury muffin recipe for a while, but mine turn up quite dense

This is and Alison Holst recipe:

Spiced Apple Muffins

• 1 cup self-raising flour
• 1 cup (fine) rolled oats
• 3/4 cup brown sugar
• 2 tsp mixed spice
• 2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/2 tsp salt

• 75 grams butter
• 1 egg
• 1 cup raw chopped or grated apple
• 1 cup milk

Measure the dry ingredient into a large mixing bowl and mix well with your fingers to ensure that the rolled oats and brown sugar are mixed evenly through the other ingredients.
Melt the butter until liquid then add the egg and 3/4 cup of the milk, and beat with a fork until mixed. Next, grate or chop the apple in a food processor. Press it into the cup, removing air bubbles, then stir it into the liquids. (Work quickly to prevent the apple browning.)
Add the apple and liquid mixture to the dry ingredients and mix lightly to dampen the ingredients, adding as much of the extra 1/4 cup of milk as you need.
Coat 12 medium-sized muffin pans with non-stick spray and divide
the mixture between them.
Bake at 200°C for 12-15 minutes or until the muffins spring back when pressed.

gemini007 - 2011-06-04 14:57:00

fortuna_i wrote:

I have been searching for the perfect savoury muffin recipe for a while, but mine turn up quite dense

try these, A recipe I have wirked on and are so yummy and light. The key , as with any muffin , is not to over mix. Just mix, when adding the flour, until just combined

Have it your way Savoury Muffins
Pre-heat oven to 200deg.C.
Lightly grease muffins tins( 6 large, 12 mini),
Mix together 2 eggs,
1/4 cup olive oil,
1/2 cup thick yoghurt,
Plus any one or more of the following 100g crumbled feta, 1/2 cup grated/or cubed cheese, ½ cup cottage cheese,
plus one chopped tomato,
one small chopped onion,
½ - ¾ cup, cooked chopped spinach. unfrozen or fresh (squeeze water out),
½ cup chopped bacon or ham,
stir lightly (don’t over stir) until combined with
1 1/2 cups plain flour, 1 ½ teaspoon of baking power, ½ teaspoon salt,
Spoon mixture into tins. Bake for 12-15 minutes, until puffed and lightly golden

pam.delilah - 2011-06-04 15:47:00

pam.delilah wrote:

try these, A recipe I have wirked on and are so yummy and light. The key , as with any muffin , is not to over mix. Just mix, when adding the flour, until just combined

Have it your way Savoury Muffins
Pre-heat oven to 200deg.C.
Lightly grease muffins tins( 6 large, 12 mini),
Mix together 2 eggs,
1/4 cup olive oil,
1/2 cup thick yoghurt,
Plus any one or more of the following 100g crumbled feta, 1/2 cup grated/or cubed cheese, ½ cup cottage cheese,
plus one chopped tomato,
one small chopped onion,
½ - ¾ cup, cooked chopped spinach. unfrozen or fresh (squeeze water out),
½ cup chopped bacon or ham,
stir lightly (don’t over stir) until combined with
1 1/2 cups plain flour, 1 ½ teaspoon of baking power, ½ teaspoon salt,
Spoon mixture into tins. Bake for 12-15 minutes, until puffed and lightly golden

Yum - they sound divine - might have to add them to the baking list this weekend.

gemini007 - 2011-06-04 16:19:00

OK guys I am up to page 20 and I have seen several references to caramel mudcake but I cant find the recipe. Am I missing something or am I looking with my eyes closed??

PS

What a great thread

rainbowpride - 2011-06-05 09:36:00

Thanks gemini and pam.delilah for the recipes, I'm going to try them very soon.

rainbowpride, I have looked into jaxma books for a caramel mudcake recipe but there isn't one (maybe is a chocolate caramel slice?).
There is a recipe for Mississippi mudcake (which I have tried and my family liked it), here it is:

1 tablespoon instant coffee
½ cup water
100gr dark cooking chocolate
100gr butter
1 cup sugar
2 large eggs
2 tablespoons either sherry, whisky or brandy
1 teaspoon vanilla
1¼ cup flour
½ teaspoon baking soda

Heat the coffee, water, broken chocolate, butter and sugar in a saucepan, cook
until chocolate has melted, and sugar dissolved stirring at intervals, cool at room
temperature, then stir in the brandy or whisky. Beat the eggs with the vanilla in a
food processor or bowl. Sift the flour and baking soda together, then combine the
three ingredients, process or whisk just long enough to get a smooth mixture,
which is thinner than most other cake mixtures. Line the bottom of a 6 cup
baking ring tin with baking paper, pour in mixture and bake at 150o
C for about an
hour.

Ice with:
150-200gr cooking chocolate or chocolate chips
1-2 tablespoons cream

Melt chocolate with cream in a saucepan, stirring until smooth, but don’t over
cook otherwise it will burn. Spread onto cake.

hope it helps

fortuna_i - 2011-06-05 12:54:00

I finally got to page 55 woooohoooooo so now that I have taken all the recipes I want I thought I had better contribute at least 1 recipe.

I made these for a catering job last week and they were a hit.

Cranberry and Date Scones

50 gms butter (melted and cooled down for a few minutes).
1 egg
1.5 cups milk (to this I add 1 tbsp of white vinegar and let sit for 10 minutes).
Combine the above and mix well.
Add by mixing with a knife to 3 large cups self raising flour 1/4 cup dried cranberries and 1/4 cup of chopped dates.

Bake 230 for 10 mins.

Being a baker by trade I will often find recipes and play around with them until I get the result I like.

rainbowpride - 2011-06-05 21:04:00

This message was deleted.

cookessentials - 2011-06-05 21:26:00

Well today was a baking for necessity quick job, wasn't feeling well so stuck to the old favs, vanilla bics for granddie, and louise cake. (yummiest effort in shortest time.)

kinna54 - 2011-06-06 19:49:00

batch of raspberry jam and then marshmallow slice :)
i love trying new recipes, its always a gamble but thats the fun of it lol

jennyfenny1 - 2011-06-06 21:48:00

I tried a swede cake...epic fail....then the dog ate it.
Then I tried orange cupcakes. They taste ok but they are small, didn't rise and have holes. I under cooked some and nearly burnt others... I wonder if I had too much fat and/or not enough flour in the mixture.
Bread in the breadmaker didn't go to well either.
The moon and stars must not have been correctly aligned for baking this weekend

razell - 2011-06-07 22:12:00

HI* Rainbowpride some great recipes in this thread, and pleased you have found it worh the 55 page read. This has been going now for close to 9 years so theres a few recipes in here, and the newbies come along and add thier share and keep it alive,I dont bake so much anymore as now the kids are gone I im afraid only eat it, so i wait for a cook up when they come home and start thier requests(mum would it be possible to have some of you) or when i feel in the need and i post them stuff so keep this thread going everyone lets see if we can get to 10 years......the nephew i started this with( then 7) has now left home (15) and is going to boarding school so just shows how time flies

Edited by kob at 6:35 am, Wed 8 Jun

kob - 2011-06-08 06:31:00