Archive for the 'Baking' Category

January 19th 2007
C’s Lemon and Passionfruit Shortbread

Posted under Baking & Biscuits and Slices

Lemon and Passionfruit Shortbread

(makes 40 small, 2.5cm stars)

225 gm unsalted butter, at room temperature
100g (1/2 cup) caster sugar
265gm (1 3/4 cup) plain flour
120gm (2/3 cup) rice flour
2 lemons, rind finely grated
80ml (1/3 cup) fresh passionfruit pulp
Pinch of salt
Extra caster sugar, for dusting

1. Place butter and sugar in the bowl of a food processor and process until pale and creamy. Add the combined flours, lemon rind, passionfruit pulp and salt, process until dough comes together.

2. Turn the dough onto a lightly floured surface and knead until smooth. Shape into disk, cover with plastic wrap and place in the fridge for 30 mins to rest.

3. Preheat oven to 190 degrees C. Line 2 baking trays with non stick baking paper. Roll out dough onto a lightly floured surface to a 5mm thick disc. Use a star-shaped cookie cutter to cut stars from the dough.

4. If desired, sprinkle biscuits with extra sugar. Bake in oven, swapping trays around halfway through cooking, for 12-15 minutes or until golden. Set aside on trays for 5 mins before transferring to a wire rack to cool.

t_stars_174.jpg

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January 15th 2007
Polly’s low fat zucchini bread

Posted under Baking & Bread & Cakes and Muffins & Low Fat Diet

2 1/2 cups sugar
3 eggs
3 cups flour
2-3 cups zucchini
1/4 cup oil
3/4 cup applesauce
1 tspn baking soda
1/4 tspn salt
1 tbsn cinnamon
3 tbsn vanilla

1. Mix together all ingredients

2. Pour into 2 loaf pans

3 bake at 180C or 350F for about 45 - 60 minutes

zuchini-bread.jpg

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January 13th 2007
Belgian Slice

Posted under Biscuits and Slices

150g butter
1/2 cup brown sugar
1 egg
1 & 3/4 cups flour
1 & 1/2 tsp baking powder
1 & 1/2 tsp cinnamon
1 & 1/2 tsp mixed spice
3/4 cup raspberry jam

Melt butter in a saucepan large enough to mix all the ingredients. Remove from heat and mix in brown sugar and egg. Beat with a wooden spoon to combine. Sift flour, baking powder, cinnamon and mixed spice into saucepan and mix until combined. Press half the mixture into a 20cm square shallow tin with a baking-paper-lined base. Spread with raspberry jam almost to the edges. Drop small pieces of the remaining dough over to cover jam and lightly run with back of a spoon to smooth the surface. Bake at 180 C for 25 to 30 minutes or until firm and cooked. Cool in tin. Ice with Raspberry Icing and cut into slices.

Raspberry Icing
1 & 1/2 cups icing sugar
1/4 tsp raspberry essence
About 2 tblsp hot water

Mix icing sugar, raspberry essence and enough hot water together to make a smooth, spreadable icing.

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January 11th 2007
T’s Triple Chocolate Brownies

Posted under Biscuits and Slices

Ingredients

125g butter
200g dark chocolate (using choc-bits/melts is better)
½ cup castor sugar
2 eggs, lightly beaten
1¼ cups plain flour
150g white chocolate, chopped
100g milk chocolate, chopped

Method

Grease a 20cm square cake pan. Line base and sides with paper and grease the paper (I usually use cooking spray to grease the pan and paper, and you must use baking paper as anything else will disintegrate and/or stick).
Combine butter and dark chocolate in a pan, stir over heat until melted. Smooth and cool slightly.
Stir in sugar, eggs, and sifted flour. Fold in chopped white and milk chocolate.
Spread mixture evenly into prepared pan.
Bake in a moderate oven about 35 minutes, or until mixture is firm to touch. Cool in pan.
Sprinkle sifted icing sugar over the top (not a necessity).

**I suggest you make a double batch - a single is never enough!**

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January 10th 2007
C’s Raspberry Friands

Posted under Cakes and Muffins

Raspberry Friands
(makes 12)

Ingredients:
1 1/3 cups almond meal
1 1/2 cups sifted icing sugar
1 2/3 cups sifted plain flour
8 egg whites
150gm melted butter
Handful of raspberries (2-3 berries per friand, frozen is fine)
extra icing sugar for dusting

Method
1. Preheat oven to 180 degrees C. Grease and flour a non-stick 12 hole friand tin.

2. In a medium size bowl, mix together the almond meal, icing sugar and flour. Stir in the eggwhites until just combined. Stir in the melted butter.

3. Pour the batter into the friand tin until they are 3/4 full. Slice raspberries in half and arrange 5-6 pieces of raspberry on top of the friand.

4. Bake for 25 mins until pale and golden brown. The friands should spring back when touched.

5. Remove from oven and let sit for 5 mins in the tin. Turn friands onto wire rack to cool. Dust with icing sugar to serve.

Hint:

  • If you don’t have a friand pan, a muffin pan can be substituted.

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January 9th 2007
C’s Vanilla Cupcakes

Posted under Cakes and Muffins

Vanilla Cupcakes
(makes 15 or so)

120g soft butter
180g caster sugar
2 eggs
240g self raising flour
1/2 tsp vanilla extract
1/2 cup milk

Icing:
1 1/2 cups butter
4 cups icing sugar mixture
2 tbsp hot water
1 tsp vanilla extract
Food colouring and decorations, to your liking

1. Preheat oven to 180 degrees C. Place cupcake patties inside muffin baking trays.
2. Beat butter with sugar until light and creamy.
3. Beat in eggs, one at a time.
4. Fold in half the flour, the half the milk.
5. Repeat with remaining milk and flour (be careful not to over mix).
6. Spoon mixture into cupcake patties. Do not fill the cases more than half full if you want to ice them.
7. Bake for 15-20 mins until they are risen, golden and firm to touch. Allow to cool in muffin tray for a few minutes before taking them out to cool on a wire rack. Wait until they are completely cool before icing.
8. To make the icing: Beat butter until creamy, then add the remainder of the ingredients and mix evenly. Add food colouring to your liking. Spread icing on the cupcakes and decorate as you like.

Pic below are of chocolate and vanilla ones :)

cupcakes.jpg

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January 9th 2007
Pollylou’s Jam Drops

Posted under Biscuits and Slices

125g butter
1/2 cup sugar
1 egg
1 tspn vanilla
1/2 tspn salt
1 1/4 cups self raising flour
Jam

Cream butter and sugar to a light consistency. Add egg, vanilla and salt then beat again until blended. Fold in sifted flour.
Form into small balls, the size of walnuts, and place on a greased oven tray.
Make an indentation in the centre and place a small quantity of jam in each.
Bake in a moderately slow oven for 15 minutes.

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January 8th 2007
Bells’ Zucchini Bread

Posted under Cakes and Muffins

Note: this makes two loaf size cakes. It freezes really well so eat one and freeze one. Or eat them both!

3 eggs
2 cups white sugar
1 teaspoon baking powder
1 teaspoon cinnamon
3 cups grated zucchini
1 cup olive oil
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup walnuts or pecans chopped
1 tablespoon vanilla

After grating the zucchini (on a medium grate) let it sit a while and pour off any water that collects from the zucchini.

Beat the eggs, oil, and sugar. Add all the dry ingredients (sifted together), zucchini, and nuts.

Pour into two greased loaf pans and bake at 180 degrees for 45 minutes to one hour.

img_0485.jpg

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January 8th 2007
Bells’ Greek Lemon, Dill and Feta Bread

Posted under Bread

3 cups white bread (strong) flour (although i used plain flour and it was still great!)
1 cup semolina
1 tbs instant dried yeast
1 tsp caster sugar
2 tbs olive oil
60g dill, finely chopped
Grated zest of 1 lemon
1 1/3 cups of crumbled feta cheese

1. Combine flour, semolina, yeast, sugar and 1 1/2 tsp salt in a bowl. Make a well in the centre.
2. Pour in 1 cup warm water with olive oil and mix til you have a combined dough.
3. Turn out onto a floured board or bench and sprinkle over dill and lemon zest. Knead for 8-10 mins until the dough is smooth and elastic.
3. Pat the dough into a loaf shape and sprinkle over feta cheese. Fold the dough over several times, then knead for 2 mins or until the feta is incorporated.
4. Grease a large bowl with oil then trasfer the dough (made into a ball shape). Cover with cling wrap and leave to rise in a draught free place for about an hour, or until the dough is doubled in size.

Preheat oven to 200degrees C.

5. Knock back the dough by punching it to deflate it. Turn out onto floured workspace again and divide into two equal balls. Form into two loaf shapes. Place each, seam side down, in loaf tins and bake for 10 mins at 200degrees before turning down the oven and continuing for 20 mins at 180 degrees or until golden and sounds hollow when tapped. Transfer to wire rack to cool.

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January 8th 2007
Fee’s Mars Bar Mud Cake

Posted under Cakes and Muffins

Serves 16

400g butter, chopped
400g good-quality dark chocolate, chopped
½ cup cocoa powder
2 cups caster sugar
6 eggs, lightly beaten
1 ½ cups self-raising flour
2 x 60g Mars Bars, chilled, chopped
double thick cream, to serve (option)

1. Preheat oven to 160 degrees. Grease a 4cm-deep, 22.5cm x 28cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.

2. Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until almost melted. Add cocoa and whisk until smooth.

3. Add sugar and mix well. Add one third of the egg and stir to combine. Repeat with egg in 2 batches. Sift flour over chocolate mixture. Stir gently until just combined. Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.

4. Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging. Cool completely in pan. Cut into squares. Serve with cream.

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