Sweet Things!


I am always experimenting with recipes and food, creating fabs and flops!

So whenever I use a recipe from somewhere other then out of my head, and I blog about it, I will always do my best to acknowledge the original creators.

Fast Ed's Lemon Drizzle Cake

Better Homes and Gardens Ed's Lemon Drizzle Cake
Ingredients
  • 250g unsalted butter, softened
  • 250g caster sugar
  • Zest of 2 lemons
  • 5 eggs
  • 1 egg yolk
  • 275g self raising flour, sifted
  • 2 tablespoons lemon juice
  • 90g icing sugar
  • Extra zest to decorate
  1. Preheat oven to 180C/160C fan-forced. Grease generously either a 24.5 x 12 cm loaf tin or a fluted cake tin with butter or cooking spray.
  2. Combine butter, sugar and lemon zest in a bowl and beat on medium, for 5 mins or until very pale and creamy.
  3. Beat in eggs, 1 at a time, scraping down sides after each addition. Add egg yolk. If separates don't stress keep going it will still work!
  4. Fold in flour, then spoon mixture into prepared tin. Bake for 40-45 mins or until cooked when tested with a skewer.
  5. While warm, prick top of cake all over with a fork. Mix lemon juice and icing sugar in a bowl, then drizzle over cake. Decorate with extra zest and watch it fly off the plate!

Traditional Anzac Biscuits

Super Food Ideas April 2013, page 93
This issue also has four other versions of this classic recipe.
Ingredients
  • 2 cups plain flour
  • 1 teaspoon ground ginger
  • 1/4 teaspoon of ground cloves (optional)
  • 1 1/2 cups desiccated coconut
  • 2 cups rolled oats
  • 1 cup firmly packed dark brown sugar
  • 200g butter, chopped
  • 1/3 cup golden sugar
  • 2 tablespoons honey
  • 1 teaspoon bicarbonate of soda
  1. Preheat oven to 180C/160C fan-forced. Line 3 trays with baking paper.
  2. Combine flour, ginger, cloves, coconut, oats and sugar in a large bowl. Make a well in the center.
  3. Place butter, syrup, honey and 1/3 cup cold water in a suacepan over medium heat. Cook, stirring occasionally, for 5 mins or until butter is melted and mixture combined. Bring to a simmer. Remove from heat, stir in bi-carb soda. Stand for 2 mins.
  4. Add butter mixture to dry mixture. Mix well to combine. Roll mixture into 1 tablespoon balls. Gently flatten and place each onto tray 4 cm apart.
  5. Bake, 1 tray at a time, for 12 mins or until golden and just firm. For crunchy biscuits cool completely on trays or for chewy ones, cool on trays for 2 mins, then cool on racks.


Brown Sugar Fudge

Brown sugar fudge
 Australia's Better Homes and Gardens,June issue, page 105. 
Ingredients
  • 395g can sweetened milk
  • 500g dark brown sugar
  • 250g butter
  • 2 teaspoons vanilla extract
  • 100g macadamias, toasted
  1. Grease and line with baking paper a 17 cm x 27 cm slice tray.
  2. Put milk, sugar and butter in a sauce pan over medium heat. Cook stirring often, for 20 mins or until mixture comes to the boil and thickens. (Test consistency by dropping a small amount of mixture into cold water; if it firms to be a similar texture to Blue-tac, it's perfect)
  3. Stir in vanilla and macadamias, then pour into prepared tin. Set aside on wire rack to cool completely, then cut into bite sized pieces to serve.


Caramel, Macadamia and Coconut Slice (left)

This slice is so delicious and has been requested by friends to be repeated!
The only thing I did differently was to add more Macadamias.
Ingredients
  • 250g packet of chocolate Scalliwag biscuits
  • 125g butter, melted
  • 395g can sweetened condensed milk
  • 2 cups shredded coconut
  • 200g macadamia halves, toasted
  • 250g packet of caramel bits
  1. Grease and line with baking paper a 20 cm x 30 cm lamington pan.
  2. Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined. Press mixture into prepared pan and refridgerate for 30 mins. Preheat oven to 160C/140C fan-forced.
  3. Combined condensed milk, coconut, macadamias and caramel bits in a large bowl. Spoon over prepared base. Spread with the back of the spoon, pressing down to level slightly.
  4. Bake for 30 to 35 mins or until top is golden and just firm. Cool in pan. Cover and refrigerate for 2 hours or until set. 
  5. Cut into squares and serve.


Honey and Spice Slice (right)

Honey and spice slice
These little treasures are fabulous books and are available at all good newsagency - I got mine here in Barcy!
Ingredients
  • 250g gingernut biscuits
  • 100g butter, melted
  • 500g cream cheese, softened
  • 1/4 cup caster sugar
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 teaspoons mixed spice
  • 1/2 cup pouring cream
  • 2 eggs, separated, room temperature.
  • 2 teaspoons cinnamon sugar
  1. Grease and line with baking paper a 20 cm x 30 cm rectangular slice pan.
  2. Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan; refrigerate 30 mins.
  3. Preheat oven to 160C/140C fan-forced.
  4. Beat cream cheese, sugar, honey, extract and spice in bowl with mixer until smooth. Beat cream and egg yolks into mixture.
  5. In a separate bowl beat egg whites until soft peaks form. Fold into cream cheese mixture.
  6. Pour mixture onto base, gently shake to smooth top and bake for around 30 mins. Cool in oven with door ajar. Refrigerate 3 hours or overnight.
  7. Sprinkle with cinnamon sugar before serving and cutting.

Passionfruit Creams

Passionfruit creams
These little gems are from the Women's Weekly Classic Cookies book.
These recipes are tried and tested, I will say however I am going to make the cream with sugar syrup next time for a little more of a smooth texture.
Ingredients
  • 125g butter softened
  • 2 teaspoons of lemon zest
  • 1/3 cup caster sugar
  • 2 tablespoons golden syrup
  • 1 cup self raising flour
  • 2/3 cup plain flour
  • 1/4 cup (60ml) passionfruit pulp
  • Passionfruit Cream
  • 2 tablespoons passionfruit pulp
  • 90g butter, softened
  • 1 cup icing sugar
  1. Beat butter, zest, and sugar with beater until light and fluffy. Add syrup, beat until combined. Stir in sifted dry ingredients and passionfruit pulp.
  2. Gently knead dough on floured surface until smooth. Cut dough in half; roll each portion between sheets of baking paper to 5mm (1/4 inch) thickness. Refridgerate 30 mins.
  3. Preheat oven to 180C/160C fan-forced. Line trays with baking paper.
  4. Cut fluted rounds from each portion, place 1 inch apart on trays.
  5. Bake biscuits around 7-10 mins. Depending on size of rounds. Cool on trays.
  6. Meanwhile, make passionfruit cream.
  7. Spoon cream into piping bag and pipe cream onto half the biscuits, top with remaining biscuits and serve sprinkled with icing sugar.
  8. Passionfruit cream
  9. Beat butter and sugar with mixer until light and fluffy. Beat in passionfruit pulp.

Chewy Pistachio and Almond Slice

Pistachio and Almond Slice
Another recipe from the 
Squares and Slices Women's Weekly Mini Cookbook.
Ingredients
  • 1 cup of blanched almonds, roasted
  • 1 cup unsalted, shelled, pistachios, roasted
  • 1 1/2 cups icing sugar
  • 1 egg
  • 2 egg whites
  • Green food colouring
  • 1 1/3 cups flaked almonds
  1. Preheat oven to 170C/150C fan-forced. Grease and line with baking paper a 20cm x 30cm slice pan.
  2. Process blanched almonds and pistachios until fine. Combine nuts and icing sugar in medium bowl. Stir in egg and egg whites. Tint the mixture green.
  3. Sprinkle half the flaked almonds over base of pan. Drop spoonfuls of mixture over nuts, carefully spreading the mixture over the nuts with a spatula. (I found it easier to pat the mixture into place.) Sprinkle slice with remaining flaked almonds, press down firmly.
  4. Bake about 30 - 35 mins. Cool slice in pan before cutting. 

White Chocolate, Pineapple and Coconut Slice

White chocolate, pineapple and coconut slice
Another recipe from the 
Squares and Slices Women's Weekly Mini Cookbook.
Ingredients
  • 90g of butter, chopped
  • 250g white chocolate melts or cooking chocolate, chopped
  • 440g can of crushed pineapple in natural juice
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 1/2 cups of plain flour
  • 1/2 cup self raising flour
  • 1/2 cup desiccated coconut
  • 1 1/2 cups pure icing sugar
  • 1/3 shredded coconut
  1. Preheat oven to 160C/140C fan-forced. Grease and line with baking paper a 24cm x 32cm swiss roll pan.
  2. In a microwave safe bowl place butter and chocolate. In short 20-30 sec bursts, melt then stir until smooth. Make sure water and wooden spoons are nowhere near the mixture or it will separate!! 
  3. Meanwhile, drain pineapple well over a medium bowl. Reserve 2 tablespoons of juice.
  4. Stir caster sugar, eggs, sifted flours, desiccated coconut and drained pineapple into chocolate mixture. Spread mixture into a pan and bake about 35mins. Cool slice in pan before icing.
  5. Meanwhile, sift icing sugar into heatproof bowl, stir in reserved juice and heat in 10 sec bursts in the microwave until icing is spreadable.
  6. Spread icing over slice and sprinkle with shredded coconut. Stand at room temperature until icing sets before cutting.






No comments:

Post a Comment

Subscribe to: Posts (Atom)