Follow these easy steps and there you have a delicious treat.
Gingerbread Man
Melted butter, to grease
125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate
Method
Notes
Step 1
Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
Step 2
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Step 3
Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
Step 4
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
Step 5
Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Step 6
Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.
Banana Muffins
2 cups self-raising flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 cup caster sugar
1 cup mashed banana
1 egg, beaten
3/4 cup buttermilk
140g can diced apple
Method
Step 1
Preheat oven to 200°C. Lightly grease a 12 x 1/3-cup capacity muffin pan or line with paper cases. Sift flour, cinnamon, baking powder and bicarbonate of soda into a large bowl. Add sugar and stir until well combined.
Step 2
Place banana, egg and buttermilk into a jug. Whisk with a fork to combine.
Step 3
Add banana mixture and apple to dry ingredients. Gently fold all ingredients together until just combined.
This belongs to http://www.taste.com.au
REPLY
E says:
November 11, 2013 at 8:40 am (Edit)
Apple crumble
Sep
4
A warm apple crumble dessert layered with rich smooth icecream is the ultimate cold night dessert.
Preparation Time
30 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
150g (1 cup) plain flour
100g (1/2 cup, firmly packed) brown sugar
100g chilled butter, chopped
50g (1/2 cup) rolled oats
60g (1/2 cup) chopped walnuts
1 x 800g can baker’s apple
Vanilla ice-cream, to serve
Method
Preheat oven to 180°C. Combine the flour, sugar, butter and oats in a bowl.
Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the walnuts.
Spoon the apple into a 1.5L (6-cup) capacity ovenproof dish. Scatter the walnut mixture evenly over the apples. Bake in oven for 20-25 minutes or until golden. Spoon the apple crumble into serving bowls. Serve with ice-cream.
Notes
Variation: Have fun experimenting with different ingredients in your Apple Crumble. Try these ideas: Add frozen blueberries or raspberries to the apple; replace the apple with fresh in-season fruits or drained canned fruits; or try using different nuts, such as pecans or hazelnuts, in the crumble.
This belongs to http://www.taste.com.au
Rainbow Cupcakes
Ingredients
Serves: 12
1/2 cup (125g) caster sugar
125g unsalted butter
2 eggs
1 cup (125g) self-raising flour
1 teaspoon vanilla essence
3 tablespoons milk
4 bottles food colouring, red, blue, yellow, green
Preparation method
Prep: 30 minutes | Cook: 15 minutes
1.Preheat oven to 200 degrees C. Line a 12 hole cupcake tray with patty cups. 2.Cream the sugar and butter until pale and fluffy. 3.Beat the eggs in one at a time adding a little flour in each time until the ingredients are mixed. 4.Add the vanilla essence and mix. Then add the milk 1 tablespoon at a time mixing after each addition. 5.Divide the mixture into 6 bowls:
In Bowl 1 – Add half a cap of red colouring
In Bowl 2 – Add half a cap of red and half a cap of yellow
In Bowl 3 – Add half a cap of yellow
In Bowl 4 – Add half a cap of green
In Bowl 5 – Add half a cap of blue
In Bowl 6 – Add half a cap of blue and half a cap of red
Mix colouring into each mixture after adding. 6.Divide the purple mixture between the 12 cases. Repeat with the other mixtures in this order: Blue, Green, Yellow, Orange, Red. 7.Bake in the preheated oven for 10-15 minutes.
this belongs to http://www.Allrecipes.com.au
Brownies
Sometimes the only way to get through the middle of the week is with something ridiculously chocolaty. These brownies will do the job.
Makes
12
Ingredients
140g unsalted butter
200g dark chocolate
200g light muscovado sugar*
2 tsp vanilla extract
2 eggs
1 egg yolk
85g plain flour
75g walnuts, lightly toasted, chopped
Sifted cocoa powder, to dust
Method
Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don’t let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.
Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.
Notes
* From gourmet food stores. Substitute with brown sugar. Note: Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.
Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.
this belongs to http://www.taste.com.au
Apple Crumble
A warm apple crumble dessert layered with rich smooth icecream is the ultimate cold night dessert.
Preparation Time
30 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
150g (1 cup) plain flour
100g (1/2 cup, firmly packed) brown sugar
100g chilled butter, chopped
50g (1/2 cup) rolled oats
60g (1/2 cup) chopped walnuts
1 x 800g can baker’s apple
Vanilla ice-cream, to serve
Method
Preheat oven to 180°C. Combine the flour, sugar, butter and oats in a bowl.
Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Stir in the walnuts.
Spoon the apple into a 1.5L (6-cup) capacity ovenproof dish. Scatter the walnut mixture evenly over the apples. Bake in oven for 20-25 minutes or until golden. Spoon the apple crumble into serving bowls. Serve with ice-cream.
Notes
Variation: Have fun experimenting with different ingredients in your Apple Crumble. Try these ideas: Add frozen blueberries or raspberries to the apple; replace the apple with fresh in-season fruits or drained canned fruits; or try using different nuts, such as pecans or hazelnuts, in the crumble.
This belongs to www.taste.com.au
Pineapple Cheesecake
Recently we were lucky enough to get a visit from my Aunty Irene who lives in Mittagong in the Southern Highlands of New South Wales. She doesn’t get to visit too often so we had a family get together celebrate and my contribution to the occasion was this Pineapple Cheesecake.
Last time she visited I made my Pavlova and being the ‘desserts girl’ it was time to try something different this time. Because I have had a can of crushed pineapple in the pantry for ever, I searched for a recipe to use it up. Hummingbird Cake was a close contender until I stumbled on this Pineapple Cheesecake recipe in the “Heavenly Moments” Cookbook from Kraft (a cookbook filled with all things cream cheese). That worked doubly well because I also had two blocks of cream cheese that had been sitting in the fridge for a while (since I did the ’3 for 1′ deal to get the second Kraft cream cheese cookbook).
Anyway, the cheesecake was a breeze to make and tasted great. My picture doesn’t look quite as glamorous as that in the book (didn’t have any fresh rambutans or mangoes on hand), but it’s the taste that matters. Right?
Oh, and lastly, it’s a no bake cheesecake, so make sure to allow time for setting.
Pineapple Cheesecake
Ingredients:
1 1/4 cups (155g) sweet biscuit crumbs
80g butter, melted
2/3 cup caster sugar
1/2 cup water
3 eggs
1 tbsp gelatine, dissolved in 1/4 cup boiling water, cooled
2 x 250g blocks cream cheese, softened
450g can crushed pineapple in syrup, well drained
300ml thickened cream, lightly whipped
Fresh fruit to decorate
Method:
Line the base of a 24cm springform pan with baking paper. Combine the biscuit crumbs and butter and press into pan base. Refrigerate.
Add sugar and water to a medium saucepan and stir over medium heat until the sugar has dissolved. Bring to the boil and keep at a rolling boil for 6 minutes. At this point it should be at the ‘softball’ stage. That is, when a bit of the syrup is dropped into cold water it will form a soft ball. This stage is at 118C if you have a candy thermometer. Turn off the heat.
Beat the eggs in a large bowl with an electric mixer until light and creamy. Gradually pour in the hot sugar syrup and combine. Next pour in the gelatine mixture and continue beating for a few more minutes. The mixture should be pale, thick and lukewarm.
In a separate large bowl, beat the cream cheese with electric mixer until nice and smooth. Fold in the egg mixture, crushed pineapple and whipped cream. Pour into prepared pan and refrigerate until set – a couple of hours. Decorate top with fresh fruit before serving.
this belongs to www.taste.com.au
Leave a comment