OK - I suspect the last update I did before converting to a PDF was missing a Table of Contents update - sorry about that! I've fixed it and will go into work this weekend to convert it to a PDF and re-send it.

jaxma - 2011-11-04 18:37:00

i made this week, marshmallows and donuts

donna_jo29 - 2011-11-04 20:26:00

jennyfenny1 wrote:

That oaty ginger crunch recipe from Wholemeal Cafe in Takaka that has been posted many times on these threads is AWESOME. I made it the other day and not only was it one of those lovely, forgiving recipies where you just chuck everything together without the bother of creaming etc, it was promptly devoured by friends and family - they loved it. I quite happily took all the compliments on my baking, when really, haha its all down to the legendary recipe, nothing to do with my skills!

Care to share the recipe please...

whiskey13 - 2011-11-04 23:37:00

Sorry, just went looking...lol

TAKAKA OATY GINGER CRUNCH from The Wholemeal Cafe, Takaka, Golden Bay

Melt:
150 gm butter
2 Tablespoons golden syrup (try to be precise - hold the spoon in boiling water before measuring golden syrup)
3/4 cup brown sugar

Mix together:
3/4 cup coconut
1 & 1/2 cups rolled oats
3/4 cup flour
1& 1/2 teaspoons baking powder
1& 1/2 teaspoons ground ginger

Combine wet & dry mixes

Press into 20 x 20 cm pan

Bake 180* C for 25 minutes

When cool, ice with:
4 Tbsp butter
8 Tbsp icing sugar
4 teaspoons golden syrup
2 teaspoons ground ginger
Heat, melt, beat and pour hot icing over cool base

Quoteelliehen (3485 )

whiskey13 - 2011-11-04 23:39:00

I've got red velvet cupcakes in the oven...can't wait to try them....mmmm

choklate - 2011-11-05 01:03:00

How did they turn out choklate?.

whiskey13 - 2011-11-05 09:44:00

Asparagus Luncheon Muffins
2 cups S-R Flour
1 cup (100 gms) grated tasty cheese
2 spring onions, chopped
¼ tsp cayenne pepper
½ tsp salt

340gms can asparagus*see note at bottom
¼ cup sour cream
2 eggs

measure first 5 ingredients into a fairly large bowl, toss together to combine
Drain the asparagus (retain liquid) and chop into 5mm pieces
Make the asparagus liquid upto ¾ cup with water if necessary, mix this with the sour cream and eggs in another bowl.
Add the wet mix to the dry mix and without overmixing, fold everything together, taking care not to mash the asparagus pieces.
Spray 12 med. sized muffin pans with non-stick spray. Put about ¼ cup mixture in each muffin cup.
Bake at 200*C for 12-15 minutes, until muffins spring back when pressed.

* cut 200 grams fresh asparagus into 5mm pieces, cook until just tender, in about ½ cup of lightly salted water. Use cooking liquid as above.
I have a glut of asparagus, so will be making these over the weekend

whiskey13 - 2011-11-05 10:07:00

I made the best vanilla cup cakes yesterday, I made 24 and they're all gone already!

lisajay - 2011-11-05 10:56:00

bump

tishan - 2011-11-07 18:16:00

razell wrote:

I tried a swede cake...epic fail....

Now that sounds interesting, had it swedes in it? Or was it from Sweden?

uli - 2011-11-07 18:24:00

uli wrote:

Now that sounds interesting, had it swedes in it? Or was it from Sweden?

lol... I'm quessing swede the vege

whiskey13 - 2011-11-08 00:22:00

jaxma wrote:

Hi all :-) I have finally got around to sending out volume 3 to those that have requested it, and to some who didn't but I still had your email addresses from last time. If you have asked for a copy, but haven't received it, please send another message - my inbox is overflowing and I have lost track of where I'm up to!

OK well I'm about to make life tougher... ;-) I would LOVE a copy please! I'm guessing you have put together an awesome archive of TM Recipe Board recipes in some sort of logical fashion, ready to emailed? (sorry, too many pages to scroll back through right now to confirm) Do I just need to post my email addy here? :-)

nzl99 - 2011-11-08 06:54:00

Oh... and I've been making Brioche. :P

nzl99 - 2011-11-08 06:55:00

Has someone got a caramel cake or sponge. Thanks

kiwirose1 - 2011-11-08 15:02:00

Cancel that. Found it

kiwirose1 - 2011-11-08 16:41:00

my son and daughter were bought up on home baking.my husband
and i were quiet happy to eat my goodies.in those days it was
cheaper and every one baked exchanging recipes, this thread has
alot of the old timers. i am a widow now so it is not worth it but
i still loved it happy baking everyone.

claudds - 2011-11-08 16:57:00

claudds wrote:

my son and daughter were bought up on home baking.

How much did you pay for them?

uli - 2011-11-08 19:47:00

This message was deleted.

elliehen - 2011-11-08 19:49:00

This slice is perfect in the fridge and ideal for picnics and outdoor excursions.

Ready in 15 minutes, serves 16

COFFEE WALNUT FUDGE SLICE
½ tin (200g) sweetened condensed milk
125g butter
1 tbsp coffee essence
1 packet (250g) vanilla wine biscuits, crushed
½ cup desiccated coconut
½ cup chopped walnuts

Icing
50g soft butter
1 cup icing sugar
1 tsp instant coffee, dissolved in 2 tsp hot water
½ cup finely chopped walnuts

1. Put the first three ingredients in a microwave-proof bowl, then melt together in the microwave – about 90 seconds on 30% power.

2. Add the biscuits, coconut and walnuts and press into a paper-lined slice tray. We used a 18cm x 28cm tray. Place in fridge.

3. For the icing, mix the butter, icing sugar and coffee mix and spread over the base.

4. Sprinkle with second measure of chopped walnuts.

5. Cover. Leave in fridge for a few hours or overnight. Keeps in the fridge for weeks.

Edited by bev00 at 12:44 am, Fri 11 Nov

bev00 - 2011-11-11 00:43:00

elliehen wrote:

... but when you can sort out your difficulty with 'for' and 'since' you might have a leg to stand on ;)

You know bl@@dy well that I have NO leg to stand on - so try not to be witty ellie!
Rather give us some nice recipes to bake!

uli - 2011-11-11 21:38:00

This message was deleted.

elliehen - 2011-11-11 21:59:00

One of the best Chocolate Cakes ever made and have now made this 4 times in the last 6 weeks.....

Chocolate and Guinness Cake with Choc Ganache

Ingredients:
¾ cup Guinness Stout (Foam not included when measuring)
1 ¼ teaspoon Instant Expresso Coffee
¼ cup water
210 grams butter chopped

Either 180 grams Whitakers Rum’N’Raisins 50% Chocolate chopped or
Alternatively, 160 grams very dark chocolate and ¼ cup raisins chopped together

2 cups flour
1 teaspoon baking soda
½ teaspoon sea salt
Just over ¾ cup brown sugar
Heaped cup castor sugar

2 large eggs
¾ cup sour cream
1 teaspoon vanilla extract ( not essence).

For the Ganache;
200 mil cream
2 tablespoons butter
230 grams dark chocolate chopped small.

Now the baking tin needs to be 24cm Ring type fully greased throughout then a piece of baking paper cut to fit bottom of tin plus a strip of baking paper to cover the inside outer wall of tin plus another piece for the middle inner wall – all to be greased.
Place the outside paper in plus the inner middle piece then the bottom piece to overlap the edges of other pieces.
Reason is that this cake can stick to surfaces if not prepared fully, a warning, also paper needs to stick to walls of tine, batter will seep through if not.
One can greased and flour all but paper is best.

Preheat Oven to 160C.

Put the first 4 ingredients into a saucepan over medium – low heat and stir to melt the butter, do not allow to boil.
Remove from heat and stir in the chopped very dark chocolate until melted.
Cool.

In a Bowl sift flour, soda and salt.
Add both sugars and combine all dry ingredients thoroughly.

In another bowl, whisk eggs, sour cream and vanilla extract then whisk in the cooled Guinness mixture.
Add the dry ingredients in batches, whisking until combined after each addition and ensuring flour at least is mixed in fully.

Pour the cake mixture into the fully greased – lined baking ring tin.
Bake for 65 to 75 minutes checking at regular intervals from 55 minutes with a skewer until it comes out clean and rotating tin for evenness of baking. Some ovens vary greatly in time but slow low bake is required.
Cool the cake for at least 15 minutes.
Place a cooling rack over the tin and invert the cake onto it.

Ganache;

Put cream and butter into saucepan and heat until just below boiling point.
Remove from heat add chocolate and stir until melted and all is smooth in texture.
Leave for a few minutes until it starts to thicken.
Place the cake on a large serving dish by inverting cake from rack.
Slowly pour over the Choc Ganache evenly all over the cake, allowing excess to drip or run down all sides.

Hint: Turn cake so top of cake as in tin is upwards, spread a coating of ganache over, allow to set a little then use a cut piece of baking paper to match size of cake plus an extra CM overhand, turn cake over and continue as per recipe, gives a complete covering of ganache all over cake underneath and all outside areas.
Allow to set completely cooled, can be refrigerated.

Hint, best to have all excess choc welled inside the middle of cake rather than spilling over the outside edge of cake, dish edge and onto the work place surface.

This is very yummy, nice wee treat as well.

P.S. Buy a Whitaker block plus a Nestles Dark Bloc, what is left over from Whitakers use in Ganache to bring amount of Choc up to recommended amount plus.

valentino - 2011-11-12 11:24:00

This message was deleted.

elliehen - 2011-11-12 11:37:00

elliehen wrote:

valentino...just what I'm looking for. A celebration cake for Christmas that's not a traditional fruit cake.

Many thanks for posting it :)

Oh, should had noted this re above recipe; once cake is completely set, somehow remove the baking paper under - slicing cut is then easier rather than the paper holding back the cut piece when trying to take the portion out, hopes this makes sense.

It keeps up to two weeks plus, hmmm by then it has gone but manage to keep a piece aside to note what it is like after a couple of weeks, very nice and texture-taste is not over the top but very choccy in the right measure.....

We normally and can cut smaller slithers like pieces of cake at a time.

Cheers.

Edited by valentino at 12:23 pm, Sat 12 Nov

valentino - 2011-11-12 12:19:00

And another thing, have used 72% cocoa in one batch of cake batter, it was great too.

valentino - 2011-11-12 12:38:00

Another hint;

When chopping choc into smaller pieces, just slam the whole unopened package onto the bench a few times - this will do the trick.

They come in sealed wrappings and as long as that wrapping stays intact then it is easy to break into pieces by constantly slamming the choc onto the bench, continue unti one can feel all is broken within.

Cheers.

valentino - 2011-11-12 13:26:00

Hi Jaxma
I haven't receive my copy of the 3rd installment, you can get me at gingedee at the g mail place.
Thank you

dee5 - 2011-11-13 18:17:00

Here is a drop cookie recipe for White Chocolate Macadamia Nut Cookies.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutesIngredients:
•2-1/4 cups flour
•1 teaspoon baking soda
•3/4 teaspoon salt
•1 cup butter, softened
•3/4 cup sugar
•3/4 cup firmly packed brown sugar
•1 teaspoon vanilla
•2 eggs
•12 ounces white chocolate, coarsley chopped or chips
•1 cup coarsely chopped salted macadamia nuts
Preparation:
Preheat oven to 375 degrees F. Spray cooking oil on cookie sheet and then wipe-off with a paper towel. In a small bowl, combine first 3 ingredients. In a larger bowl, or the bowl of a stand mixer, cream the butter and sugars. Scrape sides. Add vanilla and eggs. Completely combine. Gradually add flour mixture. Mixing well after each addition. Stir in white chocolate and nuts. Drop batter by rounded teaspoonfuls on to prepared cookie sheets. Bake White Chocolate Macadamia Cookies for 8 to 10 minutes.

whiskey13 - 2011-11-20 19:25:00

Red Velvet Whoopie Pies :)
http://www.bakingmakesthingsbetter.com/2011/11/red-velvet-wh
oopie-pies.html

Edited by melisk at 5:45 pm, Mon 28 Nov

melisk - 2011-11-28 17:45:00

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cookessentials - 2012-01-10 13:45:00

bams1 wrote:

I can tell you That when you have got 7 children it is much cheaper to bake than buy stuff from the super market that is full of preservatives and other crap , at least i take the time out to do it and provide my kids with something nice to have in their lunch box, they also get heaps of fresh fruit and veges not just sweet stuff.

Hi there, I agree with you, making homemade baking is a lot better for you than brought baking, at least you know what has gone in to what you have made, no hidden ingredients that you don't about. I seem to be always baking for my lot, so I am always on the lookout for tried and true recipes.

sharl3 - 2012-01-10 15:25:00

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blackbart1 - 2012-01-24 11:38:00

The member deleted this message.

blackbart1 - 2012-01-24 11:45:00

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blackbart1 - 2012-01-24 18:47:00

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blackbart1 - 2012-01-24 19:38:00

jaxma wrote:

producing the books ... I don't charge for them, and all poster's names are attached to the recipe they have contributed. I would hate to think that I have upset you.

Hi Jaxma, I am very interested in getting a copy of the books, can u let me know how i go about it, thanks

kellybme - 2012-01-24 21:54:00

Me again :-) Sorry, I don't come into this thread very often these days ... life is just too busy for me :-( Anyway, anyone who wants copies of the books, contact me through my classified and I'll send them out to you! If you contact me this way, I can be sure I have your correct email address to send the books to!

jaxma - 2012-01-25 06:42:00

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theboss17 - 2012-01-25 09:41:00

Berry and Oat Muffins
http://www.bakingmakesthingsbetter.com/2012/01/lunchbox-bake
s-berry-and-oat-muffins.html

melisk - 2012-01-25 10:07:00

This message was deleted.

theboss17 - 2012-01-25 10:13:00

The member deleted this message.

elliehen - 2012-01-25 10:45:00

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elliehen - 2012-01-25 10:46:00

How much are the books jaxma?

loulou104 - 2012-01-25 12:38:00

loulou104 - they are free!

jaxma - 2012-01-25 15:09:00

Ooh great. Could i have one please.

loulou104 - 2012-01-25 16:55:00

Banana bran muffins (didn't tell the kids they are healthy), fudge cake and sultana biscuits.

supercook - 2012-01-25 18:10:00

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blackbart1 - 2012-01-26 10:34:00

I made the chocolate chip biscuits from the first page yesterday . They tasted good yesterday but today they are rock hard. I kept them in an air tight container. Did i bake them for too long?

loulou104 - 2012-01-26 18:46:00

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blackbart1 - 2012-01-27 07:56:00

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blackbart1 - 2012-01-28 23:48:00