Some more!

Go down

Some more!

Post by Amanda_Z on May 12th 2010, 13:57

Carrot Cake
Metric Carrot Cake Recipe Imperial
• 180g cake flour
• 10 ml cinnamon
• 8 ml bicarbonate of soda
• 5 ml nutmeg
• 3 ml salt
• 750 ml grated carrot
• 300g sugar
• 250 ml oil
• 100g walnuts, chopped
• 3 eggs, beaten
• 6.5 ounces cake flour
• 1 heaped teaspoon cinnamon
• 1 rounded teaspoon bicarbonate of soda
• 1 teaspoon nutmeg
• 2/4 teaspoon salt
• 3 cups grated carrot
• 10.5 ounces sugar
• 9 ounces oil
• 3.5 walnuts, chopped
• 3 eggs, beaten
1. Sift together flour, cinnamon bicarbonate of soda, nutmeg and salt.
2. Set aside.
3. Combine grated carrot, sugar, oil, walnuts and egg, mixing well.
4. Add dry ingredients and mix well.
5. Turn mixture into a deep, greased 25 cm microwave ring pan.
6. Place pan on an inverted saucer and microwave on full power for 10 – 11 minutes.
7. The cake should shrink away slightly from edges of pan.
8. Turn pan during baking if the cake looks as if it is cooking unevenly.
9. Cool slightly before inverting onto a serving plate.


Carrot Cake Icing
Metric
• 250ml Smooth Cream Cheese
• 350g Icing Sugar
• 2.5ml Vanilla Essence
• 100g butter Imperial
• 8 oz Smooth Cream Cheese
• 11 oz Icing Sugar
• 1/2 tsp Vanilla Essence
• 3 oz butter
1. To make the icing, beat cheese until smooth.
2. Add butter and beat well.
3. Add nuts and vanilla and mix thoroughly.
4. Gradually add icing sugar, beating well to the desired consistency. Spread over cake.
Makes 1 ring cake.

In a conventional oven: Bake at 180˚C (350˚F) for 35 – 40 minutes.

Hint: Leftover cream cheese icing can be covered and kept in a fridge for up to a week.











Sponge Caramel Layer Cake Recipe

Metric Caramel Layer Cake Recipe Imperial
• 3 eggs
• 75g caster sugar
• 75g plain flour
• 30ml cocoa powder
• 410g tinned caramel or 410g condensed milk
• 3 eggs
• 2.5 ounces caster sugar
• 2.5 ounces plain flour
• 1 ounce cocoa powder
• 14.5 ounce tinned caramel or 14.5 condensed milk
1. If using condensed milk, place sealed tin in a pot of rapidly boiling water for two hours to make your own caramel.
2. Place the eggs and sugar in a fairly large bowl, over a pan of hot, not boiling water. An electric mixer is ideal to use here. Whisk until the mixture is really stiff and will leave a good trail; it will take between 10 – 20 minutes by hand. Sieve the flour and cocoa together then sieve it again into the bowl. Fold in carefully so that there are no pockets of flour left.
3. Divide the mixture between the tins and level off the surface by tilting the tins.. Do not touch the tops with a knife or spatula as this could knock out some of the air that has been beaten in so carefully. Put the cakes into the center of a fairly hot oven (200˚C, 400˚F) for about 15 minutes until they are cooked and spring back when touched.
4. Turn the cakes out on to a wire tray, remove the paper linings and immediately turn them over so that there are no marks on the top/ Leave the cakes to cool.
5. Spread one cake liberally with the caramel. Sandwich the two cakes together and dust with caster sugar or sieved icing sugar (optional). Lift on to a plate.

Vanilla Sponge Cake
Metric Vanilla Sponge Cake Imperial
• 250ml Sugar
• 3 eggs
• 160ml milk
• 30ml butter
• 5ml vanilla essence
• 250 g flour
• 15ml Baking Powder
• 8 oz Sugar
• 3 eggs
• 12 oz milk
• 4 tbsp butter
• 2 tsp vanilla essence
• 16 oz flour
• 6 tsp baking powder
1. Beat the eggs whites and sugar until they are stiff.
2. Add egg yolks and then beat again.
3. Add the melted butter, milk, vanilla essence and sifted cake flour for the mixture.
4. Beat together briefly till just mixed.
5. Fold in the baking powder.
6. Pour into lined pans.
7. Bake for 10 minutes at 180˚C (350˚F) ( for cup cakes / 25 min for two sandwich cakes.)





Strawberry CheeseCake
Metric Strawberry Cheesecake Imperial
• 1/2 packet of biscuits
• 80 ml butter, melted
• 60 g strawberry jelly
• 1 tsp gelatine
• 1/2 cup boiling water
• 1 can evaporated milk
• 1 cup cottage cheese
• fresh berries
• 1/2 packet of biscuits
• 3 oz butter, melted
• 2 oz strawberry jelly
• 1 tsp gelatine
• 1/2 cup boiling water
• 1 can evaporated milk
• 1 cup cottage cheese
• fresh berries
1. Combine biscuit crumbs and butter and press into a 22cm loose-bottomed cake pan.
2. Dissolve jelly and gelatine in boiling water and allow t cool and become syrupy.
3. Whip ideal milk until light and fluffy. Beat in the cooled jelly, then the cottage cheese.
4. Pour into prepared biscuit crust. Chill for 2-3 hours, until well set.
5. Decorate with fresh berries before serving





Baked Cheesecake Recipe
Metric Baked Cheesecake Imperial
• 1/2 pkt biscuits
• 80 g butter
• 2 tsp sugar
• 1/2 tsp cinnamon
• 2 x 250 g creamed cottage cheese
• 2 eggs
• 2 tbsp flour
• 2 tsp custard powder
• 1/2 tsp salt
• 1 can dessert cream
• 2 tbsp lemon juice
• 1/2 cup sugar
• 1/2 pkt biscuits
• 3 oz butter
• 2 tsp sugar
• 1/2 tsp cinnamon
• 2 x 8 oz creamed cottage cheese
• 2 eggs
• 2 tbsp flour
• 2 tsp custard powder
• 1/2 tsp salt
• 1 can dessert cream
• 2 tbsp lemon juice
• 1/2 cup sugar
1. Preheat oven to 180˚C (350˚F)
2. Mix biscuit crumbs, butter, sugar and cinnamon together. Press into a greased loose-bottomed cake pan.
3. Mix cottage cheese, eggs, flour, custard powder and salt together.
4. Add cream and lemon juice and mix well.
5. Add sugar gradually and beat. Pour mixture onto base.
6. Bake for 30 minutes, then reduce heat to 150˚C (300˚F) for 30 minutes. Switch off oven and allow cheesecake to cool in oven.
7. When cool, chill well in fridge. Remove from pan and serve decorated with fresh fruit if desired.






Banana Bread Recipe
Metric Banana Bread Imperial
• 180 g butter
• 1 1/4 cup sugar
• 3 eggs
• 2 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 ml salt
• 1 can evaporated milk
• 1 tsp bicarb
• 1 tsp vanilla essence
• 1 cup mashed banana
• 2/3 cup chopped pecans
• 6 oz butter
• 1 1/4 cup sugar
• 3 eggs
• 2 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 ml salt
• 1 can evaporated milk
• 1 tsp bicarb
• 1 tsp vanilla essence
• 1 cup mashed banana
• 2/3 cup chopped pecans
1. Preheat oven to 180˚C (350˚F). Line with wax paper and then grease 2 large loaf pans.
2. Cream butter and sugar together in a bowl, then lightly beat in the eggs.
3. Mix together ideal milk, bicarb and vanilla. Sift flour, baking powder and salt together and mix into the butter and sugar with the ideal milk mixture.
4. Stir in the bananas and the nuts.
5. Pour into prepared pans and bake for 45-60 minutes, until golden brown. Allow to cool before serving.




Frozen Chocolate Mousse Recipe
Metric Frozen Chocolate Mousse Imperial
• 2x 100g slabs dark chocolate
• 1 tbsp coffee
• 3 tbsp water
• 3 eggs
• 3 tbsp orange liqueur
• 1 can dessert cream
• 1 tbsp caster sugar
• 2x 100g slabs dark chocolate
• 1 tbsp coffee
• 3 tbsp water
• 3 eggs
• 3 tbsp orange liqueur
• 1 can dessert cream
• 1 tbsp caster sugar
1. Line the base of a round mould or loaf pan with greaseproof paper.
2. Break the chocolate into pieces and place in a heatproof bowl together with the coffee and water.
3. Melt in the microwave for 6 minutes on low.
4. Add egg yolks and liqueur and mix well.
5. Add cream and mix gently until well blended.
6. Whisk the egg whites to soft peak stage and add caster sugar. Fold into chocolate mixture.
7. Turn into mould, cover with foil and freeze overnight.
8. To serve, turn mousse out into a serving plate and remove paper.







Homemade Ice Cream Recipe
Metric Homemade
Ice Cream Imperial
• 1 litre milk
• 1 litre double cream
• 350 g sugar
• 5 eggs
• 7 ml vanilla essence
• pinch of salt
• 1 3/4 pt litre milk
• 1 3/4 pt double cream
• 12 oz sugar
• 5 eggs
• 7 ml vanilla essence
• pinch of salt
1. In 3 litre (5pt) saucepan combine milk and double cream.
2. Cook over low heat until warm (6-8 minutes).
3. In large mixer bowl combine remaining ingredients.
4. Beat at medium speed, scraping bowl often, until smooth (2–3 minutes).
5. Gradually stir into milk mixture.
6. Cool to room temperature.
7. Pour into ice cream container and place into deep freezer.



Milk Tart Recipe
Metric Milk Tart Crust Imperial
• 125 g butter
• 1/2 cup sugar
• 1 egg
• 2 cups flour, sifted
• salt, sifted • 1 3/4 pt litre milk
• 1 3/4 pt double cream
• 12 oz sugar
• 5 eggs
• 7 ml vanilla essence
• pinch of salt


Metric Filling Imperial
• 1 liter milk
• 1 tablespoon butter
• 1 cup sugar
• 2 egg
• 3 tablespoons cornflour
• 3 tablespoons flour
• 10 ml vanilla essence
• 1 3/4 pt litre milk
• 1 3/4 pt double cream
• 12 oz sugar
• 5 eggs
• 7 ml vanilla essence
• pinch of salt
1. Cream the margarine, sugar and the egg.
2. Add flour and salt then knead until soft and doughy.
3. Press the mixture into a greased circular dish and bake at 350°F/180°C for 15 minutes.
4. Bring milk and margarine to boil.
5. Cream the sugar, eggs, maizena, flour and vanilla essence.
6. Add some of the milk to the creamed mixture, then pour it back into the pot and heat gently until it thickens.
7. DO NOT BOIL.
8. Pour the filling into the pie crust then cool.
9. Refrigerate until required then sprinkle with cinnamon to serve.



Gâteau au chocolat fondant de Nathalie
Metric Gâteau au chocolat fondant de Nathalie Imperial
• 200g best-quality dark chocolate
• 200g butter
• 250g granulated sugar
• 5 large eggs
• 1 Tbs all-purpose flour
• 7oz best-quality dark chocolate
• 7oz butter
• 8oz granulated sugar
• 5 large eggs
• 1 Tbs all-purpose flour
1. Preheat the oven to 180 deg C, and butter a 20-23cm (8-10 inch) round cake pan. Line the base of the pan with parchment, and butter the parchment too.
2. Chop the chocolate and melt it gently with the butter in a double boiler, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.
3. Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.
4. Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.
























________________________________________
Ingredients

250ml (1 cup) Huletts White Sugar
125g butter
2 eggs
30ml (2 Tablespoons) milk
125ml (½ cup) flour, sifted
60g nut chocolate
100g (1 packet) pecan nuts, coarsely chopped

Method
1. Place the sugar, butter and the eggs in a food processor, fitted with a metal blade and process for 45 seconds until light and fluffy. Scrape the sides of the bowl regularly.
2. Add the milk and the flour, process to mix.
3. Place the chocolate on a plate in a single layer, microwave on high for 50 seconds. Stir until melted.
4. Add to the above mixture and process until well combined. Add the chopped pecans and process on pulse until mixed.
5. Spread the mixture into a greased 23cm pie dish.
6. Place in the microwave on a stand and cook on medium for 12 minutes. Allow to cool. Dust with icing sugar just before serving.
Serves 8 - 10.

SERVING SUGGESTION:
• Serve warm or cold, with lashings of ice cream, with chocolate or caramel sauce of your choice, with extra curls of chocolate or simply with cream. (Freezes well).








________________________________________
Ingredients

15ml (1 Tablespoon) brick margarine
125ml (½ cup) Huletts White Sugar
1 egg
15ml (1 Tablespoon) apricot jam
15ml (1 Tablespoon) vinegar
250ml (1 cup) cake flour
5ml (1 teaspoon) bicarbonate of soda
Pinch of salt

SAUCE:
125g brick margarine
185ml (¾ cup) Huletts White Sugar
65ml water
185ml (¾ cup) cream
5ml (1 teaspoon) vanilla essence

Method
1. Cream the margarine and sugar. Add the egg and blend well.
2. Add the apricot jam and vinegar. Mix well.
3. Sift the dry ingredients into the creamed mixture.
4. Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180 ºC.
SAUCE:
1. Boil the margarine, sugar and water
2. Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding.













________________________________________
Ingredients

185ml strong black coffee
60ml (¼ cup) brandy
125g (1 packet) finger biscuits
2 large eggs, separated
30ml (2 Tablespoons) Huletts Castor Sugar
10ml (2 teaspoons) brandy (extra)
250g (1 tub) mascarpone cheese
10ml (2 teaspoons) cocoa powder

Method
1. Mix the coffee and the brandy together in a cup.
2. Dip both sides of half the packet of biscuits into this mixture and arrange in the bottom of a shallow round or square dish.
3. Cream the egg yolks and castor sugar together until thick and pale yellow. Add the additional 10ml brandy and the mascarpone cheese to the egg mixture and mix until smooth.
4. Beat the egg whites until stiff, and fold into the cheese mixture. Pour half the mixture over the biscuits.
5. Dip the other half of the biscuits in the coffee and arrange on top of the cheese mixture and then pour the balance of the cheese mixture over the top.
6. Place in the fridge for 4 hours to set and sprinkle with cocoa just before serving.















________________________________________
Ingredients

12 slices white bread, with crust removed
Butter (enough to butter the bread with)
50g raisins
50g sultanas
3 eggs
500ml (2 cups) milk
60g Huletts SunSweet Brown Sugar
A few drops vanilla essence
Ground nutmeg
Huletts SunSweet Brown Sugar for sprinkling

Method
1. Butter the bread slices and cut into quarters.
2. Layer bread (butter sides upwards) sprinkled with raisins and sultanas in an ovenproof dish.
3. Beat the eggs, milk, sugar and vanilla essence together.
4. Pour gently over the bread and fruit.
5. Sprinkle a little ground nutmeg over the top.
6. Leave for half an hour for the custard to properly soak into the bread.
7. Bake in a preheated oven 180ºC for approximately 1 hour until golden brown and set.
8. Sprinkle more sugar over the top before serving.
NOTE:
• If you have time, gently boil the raisins and sultanas in a little orange juice before adding to the bread.











________________________________________
Ingredients

TART:
250g (1 cup) dates, chopped
185ml boiling water
5ml (1 teaspoon) bicarbonate of soda
30ml (2 Tablespoons) butter or brick margarine
250ml (1 cup) Huletts White Sugar
1 egg
375ml (1½ cups) cake flour
20ml (4 teaspoons) baking powder
Pinch of salt
60ml (¼ cup) pecan nuts, chopped

SYRUP:
310ml (1¼ cups) Huletts White Sugar
185ml water
5ml (1 teaspoon) vanilla essence
15ml (1 Tablespoon) butter
60ml (¼ cup) brandy

Method
1. Pour boiling water over dates and bicarbonate of soda. Allow to cool.
2. Beat butter/margarine, sugar and egg together.
3. Sift dry ingredients and add, alternately with the date mixture.
4. Stir in nuts and pour into 2 x 20cm greased tart plates and bake at 180ºC for 30 - 40 minutes. Remove from oven, and allow to cool.
5. Dissolve the sugar in the water and boil for 5 minutes.
6. Add the vanilla essence, butter and brandy. Pour over cooled tarts.
7. Decorate with piped whipped cream and cherries.









________________________________________
Ingredients

BASE:
1 Large egg
125ml (½ cup) Huletts White Sugar
60ml (¼ cup) milk
250ml (1 cup) self-raising flour
1 large green apple, peeled & chopped, or sliced OR 385g tin, sliced pie apples

SAUCE:
1 (380g) tin evaporated milk
60ml (¼ cup) Huletts White Sugar
10ml (2 teaspoons) caramel essence

Method

BASE:
1. Beat egg and sugar until light and creamy. Add the milk and sift the flour and add it to the mixture, mix well.
2. Add the apples and pour the mixture into a greased 22cm x 22cm ovenproof dish.
3. Bake in a preheated oven at 180ºC for 30 – 40 minutes.
SAUCE:
1. Boil the milk and sugar over low heat, stirring continuously. Remove from the stove and add caramel essence. Pour sauce over hot tart.
SERVING SUGGESTION:
• Serve hot or cold.








________________________________________
Ingredients

BASE:
75g (½ cup) self-raising flour
140g (1 cup) flour
50g (¼ cup) Huletts Castor Sugar
5ml (1 teaspoon) lemon rind, grated
80g butter
1 egg


FILLING: 750g (3 cups) cream cheese, softened
210g (1 cup) Huletts Castor Sugar
35g (¼ cup) flour
4 eggs
170ml (⅔ cup) cream


TOPPING:
15ml (1 Tablespoon) Huletts
Castor Sugar
15ml (1 Tablespoon) cornflour
1 tin or ½ cup pulp

Method

BASE:
1. Process the flours, sugar, lemon rind and butter for 30 seconds, or until crumbly. Add the egg and process until the mixture comes together. Knead gently on a floured surface. wrap in plastic wrap and refrigerate for 20 minutes, or until firm.
2. Preheat the oven to 210ºC. Roll the pastry between two sheets of baking paper until large enough to fill the base and side of a 23cm round springform cake tin. Ease into the tin and cut the edges. Bake blind for about 10 minutes, remove the baking paper and beans, flatten the pastry lightly with the back of a spoon and bake for 5 minutes. Cool.
FILLING:
1. Reduce the oven to 150ºC. Beat the cream cheese, sugar, flour and rinds until smooth. Add the eggs, one at a time, beating after each addition. Beat in the cream, pour the filling over the pastry and bake for 1 hour 25 - 35 minutes, or until almost set. Cool then refrigerate.
TOPPING:
2. Combine castor sugar and cornflour with two tablespoons of water on stove. Stir, add two more tablespoons of water and pulp. Stir till boiling and thick. Cool and spread on cake.

NOTE:
This is a dinkum New York style baked cheesecake, and not a modern-day quickfix. However it is well worth the extra time and effort.






________________________________________
Ingredients

CAKE:
125ml (½ cup) butter or brick margarine, at room temperature
310ml (1¼ cups) Huletts Castor Sugar
3 eggs
5ml (1 teaspoon) vanilla essence
625ml (2½ cups) flour
2.5ml (½ teaspoon) salt
15ml (3 teaspoons) baking powder
170ml (⅔ cup) milk

ICING:
500g Huletts Icing Sugar
250g butter or brick margarine
A little water or milk
5ml (1 teaspoon) vanilla essence

Method

CAKE:
1. Cream the butter/margarine and sugar together. Add the eggs, one at a time, beating well after each addition. Add the vanilla essence.
2. Sift dry ingredients and add alternatively with milk, mixing well.
3. Grease and line 2 layer cake tins or a large square tin. Place the cake batter into the tins. Tap the pan lightly to break large air bubbles.
4. Bake at 180ºC for 30 - 35 minutes. Turn onto a wire rack and allow to cool completely before icing.
ICING:
1. Cream the butter/margarine and icing sugar together, adding a little water or milk and the vanilla essence, until the icing is of a good spreading consistency.





________________________________________
Ingredients

300g brick margarine
250ml (1 cup) oil
500ml (2 cups) Huletts SunSweet Brown Sugar
2 large eggs
500ml (2 cups) buttermilk or maas
250ml (1 cup) wholewheat flour
750ml (3 cups) breakfast cereal bran flakes
1kg (7 cups) flour, sifted
40ml (8 teaspoons) baking powder
5ml (1 teaspoon) salt

Method
1. Melt the butter, oil and sugar in a saucepan and allow to cool. Beat well until thick.
2. Beat in the eggs one by one, then beat in the buttermilk. Add all the dry ingredients and stir until blended.
3. Pour the mixture into two loaf tins or one large roasting tin lined with oiled greaseproof paper.
4. Bake at 180ºC for 1 hour. Turn out, and leave to cool. Cut into rusks.
5. Allow to dry overnight in the oven warmer draw or switch the oven to 100ºC and leave for 4 - 6 hours to dry completely. Store in an airtight container.
Makes 7 - 8 dozen.
















________________________________________
Ingredients

750ml (3 cups) cake flour
Pinch of salt
30ml (2 Tablespoons) baking powder
85ml (1/3 cup) Huletts White Sugar
2 eggs
60ml (4 Tablespoons) oil
Approximately 250ml (1 cup) milk
Beaten egg to glaze

Method
1. Sift the dry ingredients into a bowl.
2. Beat the eggs and oil in a measuring jug. Add enough milk to make up 350ml of liquid.
3. Stir the liquid into the dry ingredients. Knead to remove any cracks.
4. Pat out to a thickness of 25mm on a floured surface and cut into rounds, using a metal cutter.
5. Place on a greased baking tray and brush the tops with the beaten egg. Bake at 220ºC for approximately 12 minutes until well risen and golden brown.
Makes about 16 scones.



















________________________________________
Ingredients

CASE:
1 x 23cm pastry case, made from short crust pastry, baked blind and cooled.

FILLING:
Juice and grated rind of two lemons
300ml water
100ml Huletts White Sugar
60ml (4 Tablespoons) cornflour, dissolved in 45ml (3 Tablespoons) water 4 egg yolks, lightly beaten

MERINGUE:
4 egg whites at room temperature
185ml (¾ cup) Huletts White Sugar

TIPS:
When making meringue, your utensils must be squeaky clean and bone dry.
You may wipe the bowl with lemon juice to remove all grease if required.

Method
1. Combine the lemon juice, rind, water and sugar.
2. Heat, stirring till the sugar is dissolved.
3. Stir in the dissolved corn flour and egg yolks, and continue cooking till the mixture is thick (about 5 minutes).
4. Remove the pan from the heat and leave to stand for a few minutes..
5. Spoon into the pastry case.
6. Beat the egg whites till stiff. Gradually beat in the sugar. The mixture should form stiff, dry peaks.
7. Pile the meringue on top of the lemon filling, taking care to cover it completely.
8. Bake at 150ºC for 20 - 25 minutes, or until the meringue has set and is golden brown.
9. Leave to stand till cool.



SASKO FLOUR
ONE DOUGH THREE TREATS
Makes 1 quantity

Ingredients
4 x 250 ml SASKO WHITE BREAD FLOUR (600 g)
10 ml Salt
25 ml sugar
10 g packet instant yeast
60 ml Oil
250 - 300 ml warm water
Method
1. Combine flour, salt, sugar and yeast into a large mixing bowl.
2. Add in the oil and enough warm water to make a dough that is soft but not sticky, knead well until smooth and elastic.
3. Place into an oiled plastic bag and leave to rise until double in size, about 45 minutes.
4. Remove dough from bag and knead lightly then use as required.



SASKO FLOUR
CUP CAKES
Makes 12 - 18

Ingredients
500 ml SASKO CAKE FLOUR (300 g)
125 g Butter
250 ml castor sugar (200 g)
2 extra large eggs
10 ml MOIR’S BAKING POWDER
170-200 ml Milk
5 ml MOIR’S VANILLA ESSENCE
Glace Icing
500 ml icing sugar, sifted
water to mix
Method
1. Cream butter and sugar until light and fluffy.
2. Add eggs one at a time beating well after each addition.
3. Sift flour and baking powder and add alternately to the creamed mixture with the milk and vanilla. It should be a soft dropping consistency.
4. Spoon into paper lined muffin tins about ½ to ¾ full, depending on how big you want them.
5. Bake at 180?C for 15 – 20 minutes until light golden brown. Cool and ice with glace icing. Decorate as desired.
Glace icing
Mix icing sugar with enough water to may a stiff consistency. Colour as desired.


SASKO FLOUR
EASY CHEESE MUFFINS
(Makes 12)

Ingredients
500 ml SASKO CAKE FLOUR (300 g)
15 ml MOIR’S BAKING POWDER
5 ml dry mustard powder
5 ml Salt
500 ml grated Cheddar Cheese (200 g)
250 ml Milk
80 ml Oil
2 Eggs
Method
1. Sift flour, baking powder, mustard and salt in a mixing bowl.
2. Add grated cheese.
3. In a jug combine the milk oil and eggs and mix well.
4. Add to dry ingredients and mix gently until combined, taking care not to over mix. Spoon into greased muffin tins and bake at 200?C for 20 minutes.
Variations
Add 250 ml sweetcorn and 50 ml chopped peppadews. Or 125 g chopped cooked bacon. Or Spread muffins with a mixture of 45 ml butter and 5 ml marmite when they come out of the oven.




SASKO FLOUR
FEATHER LIGHT SCONES
(Makes 12-14 depending on the size)

Ingredients
500 ml SASKO SELF RAISING FLOUR (300 g)
50 ml sugar (40 g)
100 g butter
125 ml Buttermilk
1 Egg
60-80 ml Milk
beaten egg for glazing
Method
1. Sift flour in a mixing bowl. Add sugar.
2. Rub in the butter until the mixture resembles breadcrumbs.
3. Combine the buttermilk and egg and add to dry ingredients with enough milk to make a dough that is soft but not sticky, don't overmix dough
4. Turn onto a lightly floured surface and knead gently.
5. Roll out about 2cm thick and cut out scones with a 6cm diameter round cutter. Place onto a greased baking tray and brush with egg glaze. Bake at 200° C for 15 - 20 minutes.
6. Remove and cool and serve with jam and cream.
Variation
Use SASKO BRAN ENRICHED SELF RAISING FLOUR


SASKO FLOUR
BLUEBERRY MUFFINS
(Makes 12)

Ingredients
500 ml SASKO CAKE FLOUR (900 g)
125 ml sugar (100 g)
15 ml MOIR’S BAKING POWDER
1 extra large egg
80 ml Oil
grated rind and juice of one lemon
250 ml plain yoghurt
250 ml fresh blueberries
Variations
60 ml poppy seeds
125 ml chocolate chips
Method
1. Sift flour, add sugar and baking powder .
2. Mix together egg, oil, grated rind, juice and yoghurt and add to flour to make a stiff dough. Carefully stir in blueberries, without breaking the fruit.
3. Spoon mixture into greased muffin tins and bake at 200° C for 20 minutes.
Variations
- Chocolate chip muffins: Omit blueberries and lemon and add chocolate chips.
- Lemon and poppy seed muffins: Omit blueberries and add poppy seeds.
- When baked drizzle with a little lemon icing made from icing sugar and lemon juice.
avatar
Amanda_Z

Posts : 108
Join date : 2010-04-26
Age : 31
Location : Durban

Back to top Go down

Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum