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Recipe File: Cakes & Muffins
~HINTS FOR THE PERFECT SCONE~
1. Sift flour
2. Mix in the liquid lightly and quickly, using a knife
3. Make a soft dough
4. Turn onto a lightly floured board and knead lightly
5. Press out to about 20mm thick. Cut into shapes and place on a cold, lightly greased scone tray
2. Mix in the liquid lightly and quickly, using a knife
3. Make a soft dough
4. Turn onto a lightly floured board and knead lightly
5. Press out to about 20mm thick. Cut into shapes and place on a cold, lightly greased scone tray
3 iNGREDIENT pINEAPPLE mUFFINS
Ingredients:
2 cups SR flour
1 cup sugar
820g can crushed pineapple
Method:
Pre-heat oven to 160 degrees Celsius. Line a muffin pan with 12 muffin liners.
Combine the flour, sugar and pineapple with all the juice. Mix well.
Fill muffin papers 2/3 full.
Bake for 20 minutes until cooked in the centre and golden.
2 cups SR flour
1 cup sugar
820g can crushed pineapple
Method:
Pre-heat oven to 160 degrees Celsius. Line a muffin pan with 12 muffin liners.
Combine the flour, sugar and pineapple with all the juice. Mix well.
Fill muffin papers 2/3 full.
Bake for 20 minutes until cooked in the centre and golden.
4 Minute Cupcakes
Ingredients:
2 cups SR Flour
1 cup sugar
3/4 cup milk
125g butter
2 eggs
1 tsp vanilla extract
Method:
Put all ingredients into mixing bowl and beat on high with electric mixer for 4 minutes. If too thick add more milk, a tablespoon at a time, beating continuously. Put into patty pans (lined or greased) and bake in a moderately hot oven for approximately 15 minutes.
Variations:
Replace the vanilla extract with other flavours – lemon, strawberry, coffee, orange, apricot etc
Chocolate cakes – add 3 tablespoons cocoa with the flour
Contributed by Cath Armstrong
2 cups SR Flour
1 cup sugar
3/4 cup milk
125g butter
2 eggs
1 tsp vanilla extract
Method:
Put all ingredients into mixing bowl and beat on high with electric mixer for 4 minutes. If too thick add more milk, a tablespoon at a time, beating continuously. Put into patty pans (lined or greased) and bake in a moderately hot oven for approximately 15 minutes.
Variations:
Replace the vanilla extract with other flavours – lemon, strawberry, coffee, orange, apricot etc
Chocolate cakes – add 3 tablespoons cocoa with the flour
Contributed by Cath Armstrong
4-3-2-1-1/2 Muffins
My 4-3-2-1-1/2 muffins are a great way to use up old apples, bananas, sultanas, tinned fruit etc.
Ingredients:
4 eggs
3 cups SR flour
2 cups castor sugar
1 cup milk/cream/yoghurt
1/2 cup veggie oil
Method:
Blend all wet ingredients then add flour. I make 24 muffins or two cakes. Add anything you like. Muffins cook for 12 mins, cakes about 40.
Contributed by Cathy Romeo
Ingredients:
4 eggs
3 cups SR flour
2 cups castor sugar
1 cup milk/cream/yoghurt
1/2 cup veggie oil
Method:
Blend all wet ingredients then add flour. I make 24 muffins or two cakes. Add anything you like. Muffins cook for 12 mins, cakes about 40.
Contributed by Cathy Romeo
Always Ready Muffins
Ingredients:
3 cups rolled oats (not Quick Oats)
1 cup hot water
3/4 cup raw sugar
1/4 cup molasses
1/2 cup coconut oil
2-1/2 cups wholemeal flour (or gluten free flour blend with xanthan gum)
2 tsp bicarbonate soda
1 tsp salt
2 eggs
2 cups buttermilk
1 cup dried fruit
Method:
Mix oats and hot water. Let stand 5 minutes to soften oats. In a separate bowl, cream butter, sugar, eggs and molasses. Add oat mixture, bicarb soda, salt and flour alternating with milk. Store, covered, in the fridge up to 4 weeks.
To cook: Fill greased muffin tins or cupcake liners 2/3 full (I use an ice ream scoop.) Bake at 200 degrees Celsius for 20 minutes or until a toothpick inserted in the middle comes out clean. Makes about 3 dozen.
The beauty of this recipe is that you cook as many as you need and chill remaining batter for next time.
Cost: $4.10
From the September 2013 Journal
3 cups rolled oats (not Quick Oats)
1 cup hot water
3/4 cup raw sugar
1/4 cup molasses
1/2 cup coconut oil
2-1/2 cups wholemeal flour (or gluten free flour blend with xanthan gum)
2 tsp bicarbonate soda
1 tsp salt
2 eggs
2 cups buttermilk
1 cup dried fruit
Method:
Mix oats and hot water. Let stand 5 minutes to soften oats. In a separate bowl, cream butter, sugar, eggs and molasses. Add oat mixture, bicarb soda, salt and flour alternating with milk. Store, covered, in the fridge up to 4 weeks.
To cook: Fill greased muffin tins or cupcake liners 2/3 full (I use an ice ream scoop.) Bake at 200 degrees Celsius for 20 minutes or until a toothpick inserted in the middle comes out clean. Makes about 3 dozen.
The beauty of this recipe is that you cook as many as you need and chill remaining batter for next time.
Cost: $4.10
From the September 2013 Journal
Apple Cake
This moist cake is a family favourite. It can be a low-sugar and low-fat version of a popular afternoon tea treat. The topping is optional, but really finishes the cake off. Serve as is, or warm with a scoop of ice-cream and a dollop of whipped cream.
Ingredients:
2/3 cup white sugar, or the equivalent in artificial sweetener
1/2 cup brown sugar
2 eggs or 1/2 cup egg substitute (equal to 2 eggs)
1/4 cup olive oil
2/3 cup plain flour
2/3 cup wholemeal or spelt flour
1/2 cup oat bran
1 1/2 tsp bicarb soda
1 tsp ground cinnamon
1/4 tsp ground allspice
3 cups finely chopped apples (unpeeled)
Topping (optional):
3/4 cup rolled oats (quick or old fashioned)
1 1/2 tbsp firmly packed brown sugar
1 1/2 tbsp soft butter or margarine
Method:
Preheat oven to 175 degrees Celsius. In a small bowl, mix sugars, egg and oil until well blended. Mix remaining ingredients, except apples, in a large bowl. Add egg mixture to dry ingredients and stir just until moistened. Stir in apples. Pour into a 25 x 32-cm baking pan that has been sprayed with non-stick cooking spray. If adding topping, combine the ingredients and sprinkle over cake batter. Bake for 25–30 minutes.
Contributed by Cath Armstrong, 6th February 2013
Ingredients:
2/3 cup white sugar, or the equivalent in artificial sweetener
1/2 cup brown sugar
2 eggs or 1/2 cup egg substitute (equal to 2 eggs)
1/4 cup olive oil
2/3 cup plain flour
2/3 cup wholemeal or spelt flour
1/2 cup oat bran
1 1/2 tsp bicarb soda
1 tsp ground cinnamon
1/4 tsp ground allspice
3 cups finely chopped apples (unpeeled)
Topping (optional):
3/4 cup rolled oats (quick or old fashioned)
1 1/2 tbsp firmly packed brown sugar
1 1/2 tbsp soft butter or margarine
Method:
Preheat oven to 175 degrees Celsius. In a small bowl, mix sugars, egg and oil until well blended. Mix remaining ingredients, except apples, in a large bowl. Add egg mixture to dry ingredients and stir just until moistened. Stir in apples. Pour into a 25 x 32-cm baking pan that has been sprayed with non-stick cooking spray. If adding topping, combine the ingredients and sprinkle over cake batter. Bake for 25–30 minutes.
Contributed by Cath Armstrong, 6th February 2013
Apple Cake
This is a cheats recipe, using a packet cake mix and tinned fruit, making it a good standby for those times you need a quick and easy afternoon tea or dessert. I don't recommend it as an everyday recipe, you really do pay for the convenience of the packet mix and tinned fruit.
Ingredients:
1 vanilla buttercake mix
1 tin pie apple
3 tbsp butter, melted
1 cup coconut
200ml sour cream
2 tbsp sugar
2 eggs
Method:
Mix together the cake mix, coconut and melted butter. Press into a greased and lined lamington tin. Spread apricots over the top. Mix the sour cream, sugar and beaten eggs together. Pour custard mix over the top of the fruit. Sprinkle with nutmeg. Bake in a moderate oven (180 degrees) for about 30 minutes until custard is set and knife comes out clean.
From Newsletter 16:09
Ingredients:
1 vanilla buttercake mix
1 tin pie apple
3 tbsp butter, melted
1 cup coconut
200ml sour cream
2 tbsp sugar
2 eggs
Method:
Mix together the cake mix, coconut and melted butter. Press into a greased and lined lamington tin. Spread apricots over the top. Mix the sour cream, sugar and beaten eggs together. Pour custard mix over the top of the fruit. Sprinkle with nutmeg. Bake in a moderate oven (180 degrees) for about 30 minutes until custard is set and knife comes out clean.
From Newsletter 16:09
Apple Cinnamon Muffins
Ingredients:
11/2 cups SR flour
1 cup oat bran
2/3 cup brown sugar
2 tsp cinnamon
2 eggs
1/4 cup milk
2 tsp oil
1 cup plain yoghurt
400g tin pie apple
Method:
Pre-heat oven to 180 C. Place muffin cases into a 12 hole muffin pan. Combine flour, oat bran, sugar and cinnamon. Lightly beat eggs, stir in milk, oil and yoghurt. Add egg mixture and apple to dry ingredients. Stir carefully until just combined. Spoon mixture into muffin cases. Sprinkle generously with cinnamon sugar and bake for 25 minutes (until golden brown on top).
Contributed by Janelle, Revesby, 24th May 2008
11/2 cups SR flour
1 cup oat bran
2/3 cup brown sugar
2 tsp cinnamon
2 eggs
1/4 cup milk
2 tsp oil
1 cup plain yoghurt
400g tin pie apple
Method:
Pre-heat oven to 180 C. Place muffin cases into a 12 hole muffin pan. Combine flour, oat bran, sugar and cinnamon. Lightly beat eggs, stir in milk, oil and yoghurt. Add egg mixture and apple to dry ingredients. Stir carefully until just combined. Spoon mixture into muffin cases. Sprinkle generously with cinnamon sugar and bake for 25 minutes (until golden brown on top).
Contributed by Janelle, Revesby, 24th May 2008
Apricot Fruit Loaf
Ingredients:
375g Sultanas
400g can apricot nectar
2 cups SR flour
Method:
Soak sultanas overnight in the apricot nectar. Pre-heat oven to 180 degrees Celsius. Stir in the flour, beat well. Pour into a well greased and baking paper lined loaf tin. Bake for 30 - 40 minutes or until a skewer inserted in the centre comes out clean.
375g Sultanas
400g can apricot nectar
2 cups SR flour
Method:
Soak sultanas overnight in the apricot nectar. Pre-heat oven to 180 degrees Celsius. Stir in the flour, beat well. Pour into a well greased and baking paper lined loaf tin. Bake for 30 - 40 minutes or until a skewer inserted in the centre comes out clean.
Apricot, Carrot and Walnut Loaf
Ingredients:
1 cup wholemeal spelt flour
1 1/2 tsp baking powder
3/4 cup plain flour
3/4 cup brown sugar (not tightly packed)
1 tsp mixed spice
2/3 cup chopped dried apricots
3 medium size carrots, grated
1/2 cup chopped walnuts
125gm butter, melted
3 eggs lightly beaten
Method:
1. Preheat oven to 170 degrees C. Lightly grease and line a loaf pan with baking paper.
2. Put the apricots into a heat resistant bowl and cover with boiling water. Stand for 10 minutes and drain.
3. Sift the flours and spice into a mixing bowl. Then stir in sugar, carrots, walnuts and drained apricots. Add melted butter and eggs. Mix well with a wooden spoon.
4. Spoon mixture into prepared loaf pan and bake in oven for 1 hour or until an inserted skewer comes out clean. Stand for 5 minutes before turning out onto a wire rack to cool.
Alternatively put 1/4 cup batter into cupcake papers and bake for 18 - 20 minutes.
1 cup wholemeal spelt flour
1 1/2 tsp baking powder
3/4 cup plain flour
3/4 cup brown sugar (not tightly packed)
1 tsp mixed spice
2/3 cup chopped dried apricots
3 medium size carrots, grated
1/2 cup chopped walnuts
125gm butter, melted
3 eggs lightly beaten
Method:
1. Preheat oven to 170 degrees C. Lightly grease and line a loaf pan with baking paper.
2. Put the apricots into a heat resistant bowl and cover with boiling water. Stand for 10 minutes and drain.
3. Sift the flours and spice into a mixing bowl. Then stir in sugar, carrots, walnuts and drained apricots. Add melted butter and eggs. Mix well with a wooden spoon.
4. Spoon mixture into prepared loaf pan and bake in oven for 1 hour or until an inserted skewer comes out clean. Stand for 5 minutes before turning out onto a wire rack to cool.
Alternatively put 1/4 cup batter into cupcake papers and bake for 18 - 20 minutes.
Armenian Nutmeg Cake
Ingredients:
1 cup self raising flour
70g butter, roughly chopped
1cup plain fFlour
1 teaspoon bicarb soda
1 teaspoon nutmeg
1 cup milk
2 cups brown sugar, firmly packed
1 egg, lightly beaten
Method:
Preheat oven to 180C, and lightly grease a shallow tin 15cm x20cm. Sift flours and nutmeg into a large mixing bowl, stir through the sugar. Rub in the butter until mixture looks like fine breadcrumbs. Spread one third of the crumb mixture over the base of the tin, and press down lightly. Dissolve bicarb soda in milk and add to remaining crumb mixture, add beaten egg and mix well. Pour into the tin. Bake in the oven for 35-40 minutes, or until a skewer comes out clean and top is brown. Allow to stand in tin 10 minutes before turning out.
1 cup self raising flour
70g butter, roughly chopped
1cup plain fFlour
1 teaspoon bicarb soda
1 teaspoon nutmeg
1 cup milk
2 cups brown sugar, firmly packed
1 egg, lightly beaten
Method:
Preheat oven to 180C, and lightly grease a shallow tin 15cm x20cm. Sift flours and nutmeg into a large mixing bowl, stir through the sugar. Rub in the butter until mixture looks like fine breadcrumbs. Spread one third of the crumb mixture over the base of the tin, and press down lightly. Dissolve bicarb soda in milk and add to remaining crumb mixture, add beaten egg and mix well. Pour into the tin. Bake in the oven for 35-40 minutes, or until a skewer comes out clean and top is brown. Allow to stand in tin 10 minutes before turning out.
Australia Day Lamington Cup Cakes
Ingredients:
1 cake mix or your favourite made from scratch patty cake recipe (I've put mine below)
1/2 cup choc chips
1/2 cup coconut
1/2 cup raspberry jam
1 tbsp boiling water
1 cup icing sugar
3 tbsp cocoa
1 tbsp butter
3 tbsp milk
Method:
Make the cake mix according to packet directions. Add the choc chips and the coconut. Scoop into cupcake papers. Bake 15 - 20 minutes at temperature on packet or until a skewer in the centre of a cup cake comes out clean. Place onto cake rack to cool completely.
Stir water into jam. It needs to be thinned, but not runny. Put jam in a sauce bottle or an icing bottle. Place nozzle in the centre of cupcake and squeeze a little jam into the cupcake, like you would a jam donut.
Ice with chocolate icing. Sprinkle with coconut.
Chocolate Icing:
Beat the icing sugar, cocoa, butter and 2 tablespoons of milk together until smooth. If the mixture is too thick, add the other tablespoon of milk and beat well.
1 cake mix or your favourite made from scratch patty cake recipe (I've put mine below)
1/2 cup choc chips
1/2 cup coconut
1/2 cup raspberry jam
1 tbsp boiling water
1 cup icing sugar
3 tbsp cocoa
1 tbsp butter
3 tbsp milk
Method:
Make the cake mix according to packet directions. Add the choc chips and the coconut. Scoop into cupcake papers. Bake 15 - 20 minutes at temperature on packet or until a skewer in the centre of a cup cake comes out clean. Place onto cake rack to cool completely.
Stir water into jam. It needs to be thinned, but not runny. Put jam in a sauce bottle or an icing bottle. Place nozzle in the centre of cupcake and squeeze a little jam into the cupcake, like you would a jam donut.
Ice with chocolate icing. Sprinkle with coconut.
Chocolate Icing:
Beat the icing sugar, cocoa, butter and 2 tablespoons of milk together until smooth. If the mixture is too thick, add the other tablespoon of milk and beat well.
Banana Peanut Brownies
Ingredients:
2 mashed bananas
1 cup sugar
1/3 cup butter, melted
1 tsp vanilla
1/4 cup cocoa
3/4 cup SR flour
1/2 cup peanut butter
Method:
Pre-heat oven to 180 degrees Celsius. Line a 20cm square cake tin with baking paper, or grease well. Mash bananas. Stir in sugar, cocoa and flour. Add vanilla and melted butter. Mix to combine - don't overmix. Spread into cake tin. Drop the peanut butter in blobs on top of the batter and swirl through. Bake 30 minutes or until the centre is no longer wobbly. Cool in pan before cutting into squares to serve.
2 mashed bananas
1 cup sugar
1/3 cup butter, melted
1 tsp vanilla
1/4 cup cocoa
3/4 cup SR flour
1/2 cup peanut butter
Method:
Pre-heat oven to 180 degrees Celsius. Line a 20cm square cake tin with baking paper, or grease well. Mash bananas. Stir in sugar, cocoa and flour. Add vanilla and melted butter. Mix to combine - don't overmix. Spread into cake tin. Drop the peanut butter in blobs on top of the batter and swirl through. Bake 30 minutes or until the centre is no longer wobbly. Cool in pan before cutting into squares to serve.
Baked Bean Muffins
The following recipe uses a tin of baked beans.
Ingredients:
1 cup of sultanas
1 cup of boiling water
3 eggs
1 cup of oil
2 cups sugar
1 tsp vanilla
425g tin baked beans in tomato sauce
2 cups of flour
½ teas salt
1 tsp bicarb soda
1 tsp cinnamon
½ tsp bakingpowder
1 cup walnuts (optional)
Method:
Put sultanas in boiling water; stir and set aside. Beat eggs, oil, sugar, vanilla and beans until beans are broken. Add flour and remaining ingredients including sultanas and water. Mix well. Spoon batter into lightly greased muffin tins. Bake at 160 degrees for 30 minutes until golden brown. Makes 2 dozen (from Passion for Pulses a fantastic cookbook)
Contributed by Jennifer, Wattle Glen, 18th April 2008
Ingredients:
1 cup of sultanas
1 cup of boiling water
3 eggs
1 cup of oil
2 cups sugar
1 tsp vanilla
425g tin baked beans in tomato sauce
2 cups of flour
½ teas salt
1 tsp bicarb soda
1 tsp cinnamon
½ tsp bakingpowder
1 cup walnuts (optional)
Method:
Put sultanas in boiling water; stir and set aside. Beat eggs, oil, sugar, vanilla and beans until beans are broken. Add flour and remaining ingredients including sultanas and water. Mix well. Spoon batter into lightly greased muffin tins. Bake at 160 degrees for 30 minutes until golden brown. Makes 2 dozen (from Passion for Pulses a fantastic cookbook)
Contributed by Jennifer, Wattle Glen, 18th April 2008
BANANA AND CHOCOLATE MUFFINS
Ingredients:
1-3/4cups plain flour, sifted
1-1/2 teaspoons baking powder
2/3 cup caster sugar
1 cup sour cream
2 eggs
¼ cup vegetable oil
2 small bananas, mashed
¾ cup chopped milk chocolate or chocolate chips
Method:
Preheat oven to 180°C. Place flour, baking powder and sugar in a bowl. Whisk together sour cream, eggs and oil until combined. Fold into the flour mixture with the banana and chocolate, stirring until just combined. Spoon mixture into 12 x ½ cup capacity muffin pans. Bake for 25 minutes or until golden brown. Allow to stand in the tin for 5 minutes. Cool on a wire rack.
1-3/4cups plain flour, sifted
1-1/2 teaspoons baking powder
2/3 cup caster sugar
1 cup sour cream
2 eggs
¼ cup vegetable oil
2 small bananas, mashed
¾ cup chopped milk chocolate or chocolate chips
Method:
Preheat oven to 180°C. Place flour, baking powder and sugar in a bowl. Whisk together sour cream, eggs and oil until combined. Fold into the flour mixture with the banana and chocolate, stirring until just combined. Spoon mixture into 12 x ½ cup capacity muffin pans. Bake for 25 minutes or until golden brown. Allow to stand in the tin for 5 minutes. Cool on a wire rack.
Banana Choc Chip Muffins
Ingredients:
1-1/2 cups SR flour
1/2 cup sugar
125g butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
3 bananas, mashed (about 1 cup)
1/3 cup choc bits
Method:
Pre-heat oven to 180 degrees Celsius. Sift flour into a mixing bowl (I use a whisk). Add remaining ingredients and stir until just combined. Drop 2 heaped tablespoons into each muffin paper (should get eight). Bake 25 minutes or until golden brown.
Cost: $3.55 or 44 cents per muffin.
1-1/2 cups SR flour
1/2 cup sugar
125g butter, melted
1 egg, lightly beaten
1 tsp vanilla extract
3 bananas, mashed (about 1 cup)
1/3 cup choc bits
Method:
Pre-heat oven to 180 degrees Celsius. Sift flour into a mixing bowl (I use a whisk). Add remaining ingredients and stir until just combined. Drop 2 heaped tablespoons into each muffin paper (should get eight). Bake 25 minutes or until golden brown.
Cost: $3.55 or 44 cents per muffin.
Banana Choc Chip Muffins
These muffins have an unusual ingredient, but they are delicious and so moist.
Ingredients:
1½ cups SR flour
1 cup sugar
1 tsp each bicarb soda and salt
1 egg
½ cup mayonnaise
3 ripe bananas, mashed
1 cup chocolate chips
Method:
Mix flour, sugar, bicarb soda and salt in a large bowl. Beat egg in small bowl and stir in mayonnaise. Add to flour mixture. Stir just until moistened (about 16 strokes is plenty, any more and the muffins will become tough). Stir in bananas until just combined. Spoon into greased or paper-lined muffin tins. Sprinkle with chocolate chips. Bake at 190 degrees Celsius for 20-25 minutes or until lightly browned
Ingredients:
1½ cups SR flour
1 cup sugar
1 tsp each bicarb soda and salt
1 egg
½ cup mayonnaise
3 ripe bananas, mashed
1 cup chocolate chips
Method:
Mix flour, sugar, bicarb soda and salt in a large bowl. Beat egg in small bowl and stir in mayonnaise. Add to flour mixture. Stir just until moistened (about 16 strokes is plenty, any more and the muffins will become tough). Stir in bananas until just combined. Spoon into greased or paper-lined muffin tins. Sprinkle with chocolate chips. Bake at 190 degrees Celsius for 20-25 minutes or until lightly browned
Banana Bread
Ingredients:
1 cup sugar
½ cup oil
2 eggs
3 Tablespoons sour cream (can use soy sour cream)
3 lg. ripe bananas, mashed
1 teaspoon pure vanilla
2 cups self-raising flour
1 teaspoon salt
1 teaspoon bi-carb soda
1 cup chopped pecans or walnuts
Method:
Using an electric mixer, (can be hand mixed) beat together sugar, oil, eggs, sour cream, bananas, and vanilla on medium speed. Add flour, salt and bi-carb soda, mix well on low speed. Stir in nuts. Pour into a greased loaf pan and bake in a 180° oven for about one hour. Insert toothpick to check cake is cooked. Remove from oven and let stand for 2 minutes to cool a little. Empty loaf onto a wire rack to cool. Can be stored in freezer for future use.
Can also be made as muffins. Line muffin tin with muffin pans and scoop approximately one-half cup of mixture in each muffin pan. Bake for 45 minutes and then check. Makes 12 muffins. Alternatively use regular patty pans and you will get at least 24, perhaps 30 muffins from the mixture. Check after 15 minutes, may need another 5 to cook through. Be careful not to overcook.
1 cup sugar
½ cup oil
2 eggs
3 Tablespoons sour cream (can use soy sour cream)
3 lg. ripe bananas, mashed
1 teaspoon pure vanilla
2 cups self-raising flour
1 teaspoon salt
1 teaspoon bi-carb soda
1 cup chopped pecans or walnuts
Method:
Using an electric mixer, (can be hand mixed) beat together sugar, oil, eggs, sour cream, bananas, and vanilla on medium speed. Add flour, salt and bi-carb soda, mix well on low speed. Stir in nuts. Pour into a greased loaf pan and bake in a 180° oven for about one hour. Insert toothpick to check cake is cooked. Remove from oven and let stand for 2 minutes to cool a little. Empty loaf onto a wire rack to cool. Can be stored in freezer for future use.
Can also be made as muffins. Line muffin tin with muffin pans and scoop approximately one-half cup of mixture in each muffin pan. Bake for 45 minutes and then check. Makes 12 muffins. Alternatively use regular patty pans and you will get at least 24, perhaps 30 muffins from the mixture. Check after 15 minutes, may need another 5 to cook through. Be careful not to overcook.
Banana Bread
Ingredients:
2 tsp butter
2 cups flour
1 tsp bicarb soda
½ tsp baking powder
½ tsp salt
½ cup oil
1 cup sugar
2 eggs, beaten
4 ripe bananas, mashed
½ tsp vanilla extract
3 tbsp milk
Method:
Preheat oven to 175 degrees Celsius. Stir flour, soda, baking powder, and salt together. Set aside. Combine oil and sugar in a large bowl. Beat in eggs, banana, vanilla, and milk. Add flour mixture and blend until just combined. Pour into greased loaf pan and bake 1 1/4 hours, until toothpick inserted into the centre comes out dry. Cool in pan 10 minutes and transfer to cake rack to cool.
Contributed by Cath Armstrong
2 tsp butter
2 cups flour
1 tsp bicarb soda
½ tsp baking powder
½ tsp salt
½ cup oil
1 cup sugar
2 eggs, beaten
4 ripe bananas, mashed
½ tsp vanilla extract
3 tbsp milk
Method:
Preheat oven to 175 degrees Celsius. Stir flour, soda, baking powder, and salt together. Set aside. Combine oil and sugar in a large bowl. Beat in eggs, banana, vanilla, and milk. Add flour mixture and blend until just combined. Pour into greased loaf pan and bake 1 1/4 hours, until toothpick inserted into the centre comes out dry. Cool in pan 10 minutes and transfer to cake rack to cool.
Contributed by Cath Armstrong
Banana Bread
Ingredients:
1 3/4 cups self-raising flour
1/4 cup plain flour
1 tsp ground cinnamon
2/3 cup, firmly packed brown sugar
1/2 cup skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
Method:
Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a loaf tin with baking paper. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Combine milk, eggs, melted butter and banana in a medium bowl mixing well. Add the banana mixture to the flour mixture and stir with a fork until just combined. Spoon the mixture into the prepared loaf tin and smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and allow to cool in tin for five minutes. Turn onto a cake rack to cool completely. Cut into slices to
serve.
Notes:
Delicious sliced and toasted.
This loaf freezes well and can be frozen for up to one month.
Contributed by Catherine, North Bayswater 30th June 2010
1 3/4 cups self-raising flour
1/4 cup plain flour
1 tsp ground cinnamon
2/3 cup, firmly packed brown sugar
1/2 cup skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
Method:
Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a loaf tin with baking paper. Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Combine milk, eggs, melted butter and banana in a medium bowl mixing well. Add the banana mixture to the flour mixture and stir with a fork until just combined. Spoon the mixture into the prepared loaf tin and smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and allow to cool in tin for five minutes. Turn onto a cake rack to cool completely. Cut into slices to
serve.
Notes:
Delicious sliced and toasted.
This loaf freezes well and can be frozen for up to one month.
Contributed by Catherine, North Bayswater 30th June 2010
Banana Cake
Ingredients:
60g butter
1 cup sugar
3 bananas, mashed
2 tablespoons milk
1 egg
11/2 cups S.R. flour
Method:
Cream butter and sugar, add beaten egg and mashed bananas. Add flour and milk last. Put in greased loaf tin and bake 35-40 minutes in moderate oven. When cold ice with lemon icing.
60g butter
1 cup sugar
3 bananas, mashed
2 tablespoons milk
1 egg
11/2 cups S.R. flour
Method:
Cream butter and sugar, add beaten egg and mashed bananas. Add flour and milk last. Put in greased loaf tin and bake 35-40 minutes in moderate oven. When cold ice with lemon icing.
Banana Cake
Ingredients:
250g sultanas
2 cups wholemeal SR flour
¾ cup white SR flour
¾ cup castor sugar
4 tsp butter
4 mashed bananas
2 tbsp chopped nuts (walnuts, almonds, peanuts)
1 ¼ cups milk
2 eggs
Method:
Sift white flour; add to basin with wholemeal flour and sugar. Add the sultanas. Heat ¼ cup of the milk, add the butter and allow the butter to melt. Beat the eggs and add to the butter mixture, remaining cup of milk and the mashed bananas. Stir together and pour over the dry ingredients. Mix well. Pour into two well greased loaf tins. Sprinkle tops with chopped nuts. Bake in a moderate oven (180 degrees Celsius) for 1 hour, checking after 55 minutes. Allow to stand 5 minutes before turning out onto a rack to cool.
Contributed by Cath Armstrong
250g sultanas
2 cups wholemeal SR flour
¾ cup white SR flour
¾ cup castor sugar
4 tsp butter
4 mashed bananas
2 tbsp chopped nuts (walnuts, almonds, peanuts)
1 ¼ cups milk
2 eggs
Method:
Sift white flour; add to basin with wholemeal flour and sugar. Add the sultanas. Heat ¼ cup of the milk, add the butter and allow the butter to melt. Beat the eggs and add to the butter mixture, remaining cup of milk and the mashed bananas. Stir together and pour over the dry ingredients. Mix well. Pour into two well greased loaf tins. Sprinkle tops with chopped nuts. Bake in a moderate oven (180 degrees Celsius) for 1 hour, checking after 55 minutes. Allow to stand 5 minutes before turning out onto a rack to cool.
Contributed by Cath Armstrong
Banana Loaf
Ingredients:
100g butter
1/2 cup sugar
2 eggs
1 cup SR flour
1/2 tsp bicarb soda
1 tsp vanilla extract
3 mashed bananas
Method:
Preheat oven to 160 degrees. Grease and line a loaf tin. Beat the sugar and butter together until smooth and creamy. Beat in egg. Stir in flour, bicarb and vanilla extract. Stir in banana and pour into prepared tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
100g butter
1/2 cup sugar
2 eggs
1 cup SR flour
1/2 tsp bicarb soda
1 tsp vanilla extract
3 mashed bananas
Method:
Preheat oven to 160 degrees. Grease and line a loaf tin. Beat the sugar and butter together until smooth and creamy. Beat in egg. Stir in flour, bicarb and vanilla extract. Stir in banana and pour into prepared tin. Bake for 50 minutes or until a skewer inserted into the centre comes out clean.
Banana Muffins
Ingredients:
2 cups self-raising flour
2-3 over-ripe bananas, mashed
2 eggs
1 cup sugar
1 cup chopped walnuts or pecans
Method:
Pre-heat oven to 175 degrees Celsius. Combine all ingredients, beating with a fork until just mixed. Pour into greased and floured or paper lined muffin tins. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Contributed by Cath Armstrong
2 cups self-raising flour
2-3 over-ripe bananas, mashed
2 eggs
1 cup sugar
1 cup chopped walnuts or pecans
Method:
Pre-heat oven to 175 degrees Celsius. Combine all ingredients, beating with a fork until just mixed. Pour into greased and floured or paper lined muffin tins. Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Contributed by Cath Armstrong
Barossa Rock Cakes
This recipe was given to me by a friend from CWA, Hilda, who is a fabulous cook. The secret to these rock cakes is the port - don't be tempted to substitute something else, they just won't be the same.
Ingredients:
3 1/2 cups SR flour
1 level tsp mixed spice
250g butter
1 cup castor sugar
375g mixed fruit (with real cherries)
2 eggs
3 tbsp port
Cinnamon sugar
Method:
Line a biscuit tray with greased baking paper. Pre-heat oven to 190 degrees. Sift flour and spice into a large bowl. Chop butter into pieces and rub into the flour with fingertips. Add sugar and fruit and mix thoroughly. Beat eggs with port and add to mixture. Make into a dough. Drop rounded teaspoonfuls of the mixture onto the baking paper. Sprinkle with cinnamon sugar. Cook for 20 minutes until golden brown.
Cinnamon Sugar
Mix 2 level teaspoons sugar with 1/2 level teaspoon cinnamon. This is enough for two batches of Barossa Rock Cakes.
Ingredients:
3 1/2 cups SR flour
1 level tsp mixed spice
250g butter
1 cup castor sugar
375g mixed fruit (with real cherries)
2 eggs
3 tbsp port
Cinnamon sugar
Method:
Line a biscuit tray with greased baking paper. Pre-heat oven to 190 degrees. Sift flour and spice into a large bowl. Chop butter into pieces and rub into the flour with fingertips. Add sugar and fruit and mix thoroughly. Beat eggs with port and add to mixture. Make into a dough. Drop rounded teaspoonfuls of the mixture onto the baking paper. Sprinkle with cinnamon sugar. Cook for 20 minutes until golden brown.
Cinnamon Sugar
Mix 2 level teaspoons sugar with 1/2 level teaspoon cinnamon. This is enough for two batches of Barossa Rock Cakes.
Best Ever Sponge Cake
Ingredients:
4 eggs
3/4 cup sugar
2/3 cup plain flour
1/3 cup cornflour
1 tsp baking powder
1 cup cream
2 tbsp passionfruit pulp
Method:
Pre-heat oven to 180 degrees Celsius. Prepare two sponge tins by greasing and lining with baking paper. With an electric mixer, beat eggs and sugar until thick and creamy, about eight minutes. Sift dry ingredients together and using a metal spoon, gently fold into egg mixture, trying not to knock to much air out of the mixture. Divide evenly between prepared sponge tins and bake 180c for 20 minutes. Cakes are cooked when they start to shrink away from the sides of the tin. Let cool in tin five minutes and then turn out onto cake racks to cool completely before filling with whipped cream and passionfruit.
Contributed by Catherine, North Bayswater 3rd July 2010
4 eggs
3/4 cup sugar
2/3 cup plain flour
1/3 cup cornflour
1 tsp baking powder
1 cup cream
2 tbsp passionfruit pulp
Method:
Pre-heat oven to 180 degrees Celsius. Prepare two sponge tins by greasing and lining with baking paper. With an electric mixer, beat eggs and sugar until thick and creamy, about eight minutes. Sift dry ingredients together and using a metal spoon, gently fold into egg mixture, trying not to knock to much air out of the mixture. Divide evenly between prepared sponge tins and bake 180c for 20 minutes. Cakes are cooked when they start to shrink away from the sides of the tin. Let cool in tin five minutes and then turn out onto cake racks to cool completely before filling with whipped cream and passionfruit.
Contributed by Catherine, North Bayswater 3rd July 2010
Blueberry and Apple Muffins
Ingredients:
1 egg
1/3 cup oil (I use canola)
1/2 cup sugar (I use brown)
1/2 cup skim milk
1 teaspoon vanilla extract,
1 3/4 cups SR flour
1 cup blueberries (frozen or fresh)
1 medium apple finely chopped (I keep skin on)
Method:
Preheat oven to 180 degrees Celsius. Mix well together egg, oil, sugar, vanilla. Mix in milk. Sift flour over, add fruit on top and lightly fold all together. Drop into greased muffin tins and bake 12 - 15 minutes. Quick, simple and delicious!
Contributed by Judy Ollerenshaw, 15th January 2011
1 egg
1/3 cup oil (I use canola)
1/2 cup sugar (I use brown)
1/2 cup skim milk
1 teaspoon vanilla extract,
1 3/4 cups SR flour
1 cup blueberries (frozen or fresh)
1 medium apple finely chopped (I keep skin on)
Method:
Preheat oven to 180 degrees Celsius. Mix well together egg, oil, sugar, vanilla. Mix in milk. Sift flour over, add fruit on top and lightly fold all together. Drop into greased muffin tins and bake 12 - 15 minutes. Quick, simple and delicious!
Contributed by Judy Ollerenshaw, 15th January 2011
Blueberry Crumble Muffins
Ingredients:
1-1/2 cups wholemeal spelt flour
3/4 cup raw sugar
3 tsp baking powder
1/3 cup coconut oil
1 egg
1/3 cup milk
1 cup blueberries (fresh or frozen)
Crumble Topping:
Ingredients:
1/2 cup raw sugar
1/3 cup plain flour
1/4 cup butter, cubed
1-1/2 tsp cinnamon
Method:
Preheat oven to 200 degrees Celsius.
Line a 12 cup muffin tin with muffin papers.
Muffins:
Combine the spelt flour, raw sugar and baking powder. Whisk to combine. Pour the coconut oil into a measuring jug. Add the egg and enough milk to measure 1 cup. Beat slightly to break up the egg and pour into the flour mixture. Stir to just combine. Stir in the blueberries. Fill muffin cups to the top with the mixture. Sprinkle with crumble topping.
Crumble Topping:
Mix together flour, sugar, butter and cinnamon until it looks like breadcrumbs. Sprinkle over the top of the muffin mixture.
Bake for 20 - 22 minutes or until a skewer inserted in the centre comes out with just a few crumbs sticking to it. These muffins are best if slightly underdone.
Tip of the Day 6 August 2013
1-1/2 cups wholemeal spelt flour
3/4 cup raw sugar
3 tsp baking powder
1/3 cup coconut oil
1 egg
1/3 cup milk
1 cup blueberries (fresh or frozen)
Crumble Topping:
Ingredients:
1/2 cup raw sugar
1/3 cup plain flour
1/4 cup butter, cubed
1-1/2 tsp cinnamon
Method:
Preheat oven to 200 degrees Celsius.
Line a 12 cup muffin tin with muffin papers.
Muffins:
Combine the spelt flour, raw sugar and baking powder. Whisk to combine. Pour the coconut oil into a measuring jug. Add the egg and enough milk to measure 1 cup. Beat slightly to break up the egg and pour into the flour mixture. Stir to just combine. Stir in the blueberries. Fill muffin cups to the top with the mixture. Sprinkle with crumble topping.
Crumble Topping:
Mix together flour, sugar, butter and cinnamon until it looks like breadcrumbs. Sprinkle over the top of the muffin mixture.
Bake for 20 - 22 minutes or until a skewer inserted in the centre comes out with just a few crumbs sticking to it. These muffins are best if slightly underdone.
Tip of the Day 6 August 2013
Blueberry Mug Muffin
Ingredients:
1/4 cup + 2 tablespoons SR flour
2 tbsp sugar
1/4 cup milk, at room temperature
2 tbsp salted butter, melted and cooled
1/2 tsp pure vanilla extract
Scant 1/4 cup fresh blueberries
Method:
In a small bowl, whisk together flour and sugar until completely combined. Blend in milk, butter and vanilla until batter is smooth. Gently stir in blueberries and pour batter into a microwave-safe mug with straight sides. Sprinkle with sugar, if desired. Microwave on high for 1-1/2 to 2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.
1/4 cup + 2 tablespoons SR flour
2 tbsp sugar
1/4 cup milk, at room temperature
2 tbsp salted butter, melted and cooled
1/2 tsp pure vanilla extract
Scant 1/4 cup fresh blueberries
Method:
In a small bowl, whisk together flour and sugar until completely combined. Blend in milk, butter and vanilla until batter is smooth. Gently stir in blueberries and pour batter into a microwave-safe mug with straight sides. Sprinkle with sugar, if desired. Microwave on high for 1-1/2 to 2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.
Blueberry Muffins
Ingredients:
2 cups plain flour
1 tbsp baking powder
2 tsp custard powder
1 cup sugar
3/4 cup blueberries
2 eggs
3/4 cup milk
3/4 cup vegetable oil
Method:
Pre-heat oven to 190 degrees Celsius. Sift flour, baking powder and custard powder into a bowl. Add sugar and blueberries. In a separate bowl, mix milk, eggs and oil. Add to dry ingredients and mix until just combined. Spoon into 12 hole muffin tin. Cook for 15-20 minutes. Dust with icing sugar if desired.
2 cups plain flour
1 tbsp baking powder
2 tsp custard powder
1 cup sugar
3/4 cup blueberries
2 eggs
3/4 cup milk
3/4 cup vegetable oil
Method:
Pre-heat oven to 190 degrees Celsius. Sift flour, baking powder and custard powder into a bowl. Add sugar and blueberries. In a separate bowl, mix milk, eggs and oil. Add to dry ingredients and mix until just combined. Spoon into 12 hole muffin tin. Cook for 15-20 minutes. Dust with icing sugar if desired.
Boiled Chocolate Cake
This cake is so moist and almost decadent, and yet it's easy to make. It's rich and chocolatey, and I think perhaps the Mississippi Mud Cake of the 1970s. Try it, it really is good.
Ingredients:
1 cup water
2 tbsp cocoa
1-1/2 cups sugar
2 eggs
125g butter
1-1/2 cups SR flour
1/2 tsp bicarb soda
Method:
Place sugar, water, butter, cocoa and bicarb soda into a medium saucepan and stir over a low heat until butter has melted. Bring to boil and simmer 5 minutes. Remove from heat and cool. When mixture cools stir in beaten eggs and SR flour. Beat well. Turn into a greased and lined 18cm round cake tin. Bake in a moderate oven for 1 hour. Cool in tin 5 minutes before turning onto a wire rack to cool completely. Dust with icing sugar to serve.
Contributed by Cath Armstrong
Ingredients:
1 cup water
2 tbsp cocoa
1-1/2 cups sugar
2 eggs
125g butter
1-1/2 cups SR flour
1/2 tsp bicarb soda
Method:
Place sugar, water, butter, cocoa and bicarb soda into a medium saucepan and stir over a low heat until butter has melted. Bring to boil and simmer 5 minutes. Remove from heat and cool. When mixture cools stir in beaten eggs and SR flour. Beat well. Turn into a greased and lined 18cm round cake tin. Bake in a moderate oven for 1 hour. Cool in tin 5 minutes before turning onto a wire rack to cool completely. Dust with icing sugar to serve.
Contributed by Cath Armstrong
Boiled Pineapple Fruit Cake
This cake is delicious and summery and makes an amazing substitute for the traditional Christmas cake.
Ingredients:
440g pineapple pieces,
1 teaspoon mixed spice
500g mixed fruit
½ cup brandy or sherry
200g glace cherries,
2 eggs, lightly beaten
1 cup sugar,
1 cup plain flour
1 teaspoon bicarb soda,
1 cup self raising flour
125g butter,
¼ teaspoon salt
Method:
Combine pineapple, mixed fruit, cherries, sugar, bicarb soda, butter and spice in a large saucepan. Stir the fruit mixture over a medium heat until sugar dissolve and butter melted. Bring to a boil, reduce heat and allow to boil uncovered for 3 minutes. Add the alcohol and allow to cool completely. Pre heat oven to 160C, and line and grease a 20cm square tin. Mix eggs into the fruit mixture until just combined. Stir through the sifted flours and salt. Pour into the tin; the cake may be decorated with blanched almonds if desired. Bake in the oven for 1½ hours, or until a skewer comes out clean. Cover with a tea towel and allow to cool in the tin.
Ingredients:
440g pineapple pieces,
1 teaspoon mixed spice
500g mixed fruit
½ cup brandy or sherry
200g glace cherries,
2 eggs, lightly beaten
1 cup sugar,
1 cup plain flour
1 teaspoon bicarb soda,
1 cup self raising flour
125g butter,
¼ teaspoon salt
Method:
Combine pineapple, mixed fruit, cherries, sugar, bicarb soda, butter and spice in a large saucepan. Stir the fruit mixture over a medium heat until sugar dissolve and butter melted. Bring to a boil, reduce heat and allow to boil uncovered for 3 minutes. Add the alcohol and allow to cool completely. Pre heat oven to 160C, and line and grease a 20cm square tin. Mix eggs into the fruit mixture until just combined. Stir through the sifted flours and salt. Pour into the tin; the cake may be decorated with blanched almonds if desired. Bake in the oven for 1½ hours, or until a skewer comes out clean. Cover with a tea towel and allow to cool in the tin.
Brownie Cake
I've been making Brownie Cake since I was in my teens, and it's still one of my favourites. The recipe makes a large loaf cake, perfect for slicing and enjoying with a cup of tea. Sliice it when it's cold and it will freeze, ready to grab for lunchboxes or a quick morning or afternoon tea.
Ingredients:
2 heaped cups SR flour
1tsp mixed spice
½ tsp cinnamon
2 tbsp butter
1 cup sugar
1 cup milk
1 cup mixed fruit and nuts
Method:
Sift together flour, spice and cinnamon. Rub in butter and add sugar. Mix with milk. Add fruit and nuts. Bake in a greased loaf tin for 1 hour at 180 degrees.
Contributed by Cath Armstrong
Ingredients:
2 heaped cups SR flour
1tsp mixed spice
½ tsp cinnamon
2 tbsp butter
1 cup sugar
1 cup milk
1 cup mixed fruit and nuts
Method:
Sift together flour, spice and cinnamon. Rub in butter and add sugar. Mix with milk. Add fruit and nuts. Bake in a greased loaf tin for 1 hour at 180 degrees.
Contributed by Cath Armstrong
Brownie Cakes In A Jar
These cakes make wonderful, different gifts and are perfect for that one person on your gift list who has everything.
Ingredients:
2 600ml (1 pint) wide mouth, straight sided, canning jars, lids and seals
1 cup plain flour
1 cup sugar
1/2 tsp bicarb soda
1/4 tsp cinnamon
1/3 cup butter
1/4 cup water
3 tbsp cocoa
1/4 cup buttermilk*
1 egg, beaten
1/2 tsp vanilla extract
1/4 cup walnuts, finely chopped
Method:
Preheat oven to 160 degrees Celsius. Sterilize the two 1-pint straight-sided wide-mouth canning jars, lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside.
In a small bowl stir together flour, sugar, bicarb soda and cinnamon. Set aside. In a medium saucepan combine butter, water and cocoa powder; heat and stir until butter is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean.
Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. Use oven mitts, the jars ARE HOT! Place jars onto benchtop to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all,
that means they've sealed.
Store cakes in a cool, dark place. They should last up to a year.
Notes:
*Buttermilk - if you don't normally have buttermilk in the fridge you can make your own. Add 1 teaspoon of lemon juice to 1/4 cup of milk less 1 teaspoon. Set aside for 15 minutes until it starts to curdle, it's them ready to use.
*You can buy canning jars from supermarkets, department stores and hardware shops. If you like the vintage look, search on eBay for Fowlers Vacola jars, rings and lids. Wrap the cooked cake-in-a-jar with a big ribbon and tie it in a bow for a festive look.
Ingredients:
2 600ml (1 pint) wide mouth, straight sided, canning jars, lids and seals
1 cup plain flour
1 cup sugar
1/2 tsp bicarb soda
1/4 tsp cinnamon
1/3 cup butter
1/4 cup water
3 tbsp cocoa
1/4 cup buttermilk*
1 egg, beaten
1/2 tsp vanilla extract
1/4 cup walnuts, finely chopped
Method:
Preheat oven to 160 degrees Celsius. Sterilize the two 1-pint straight-sided wide-mouth canning jars, lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside.
In a small bowl stir together flour, sugar, bicarb soda and cinnamon. Set aside. In a medium saucepan combine butter, water and cocoa powder; heat and stir until butter is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean.
Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. Use oven mitts, the jars ARE HOT! Place jars onto benchtop to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all,
that means they've sealed.
Store cakes in a cool, dark place. They should last up to a year.
Notes:
*Buttermilk - if you don't normally have buttermilk in the fridge you can make your own. Add 1 teaspoon of lemon juice to 1/4 cup of milk less 1 teaspoon. Set aside for 15 minutes until it starts to curdle, it's them ready to use.
*You can buy canning jars from supermarkets, department stores and hardware shops. If you like the vintage look, search on eBay for Fowlers Vacola jars, rings and lids. Wrap the cooked cake-in-a-jar with a big ribbon and tie it in a bow for a festive look.
Brownie for One
Ingredients:
1 tbsp SF flour
1 tbsp sugar (do not substitute)
1 tbsp unsweetened cocoa
a pinch of baking soda
a pinch of salt
1 tbsp of low fat vanilla yogurt, add more if needed to blend the mixture
Method:
Combine all ingredients in a small mug. Cook on HIGH in microwave for 1 minute. Allow to sit 2 minutes before carefully turning out. Dust with icing sugar to serve.
From the April 2012 Journal
1 tbsp SF flour
1 tbsp sugar (do not substitute)
1 tbsp unsweetened cocoa
a pinch of baking soda
a pinch of salt
1 tbsp of low fat vanilla yogurt, add more if needed to blend the mixture
Method:
Combine all ingredients in a small mug. Cook on HIGH in microwave for 1 minute. Allow to sit 2 minutes before carefully turning out. Dust with icing sugar to serve.
From the April 2012 Journal
Bush Donuts
I have no idea why they're called Bush Donuts, but they are good in the city too.
Ingredients:
1 loaf white bread, cut thick (toast slices)
1 jar raspberry jam
1 packet of batter mix (make your own or use a packet)
1 cup cold water
Oil for frying
White sugar for coating
Method:
Spread the jam on one side of each slice of bread.
Cut each slice into four.
Add water to batter mix and stir with a fork until there are no more lumps.
Heat the oil in a shallow frypan. It needs to be deep enough for the bread to float.
Dip each piece of bread in the batter then drop into the hot oil. Fry until golden, turning with a fork.
Drain on a paper towel or bag or a clean dishcloth.
Roll in the sugar.
Eat while hot!
Ingredients:
1 loaf white bread, cut thick (toast slices)
1 jar raspberry jam
1 packet of batter mix (make your own or use a packet)
1 cup cold water
Oil for frying
White sugar for coating
Method:
Spread the jam on one side of each slice of bread.
Cut each slice into four.
Add water to batter mix and stir with a fork until there are no more lumps.
Heat the oil in a shallow frypan. It needs to be deep enough for the bread to float.
Dip each piece of bread in the batter then drop into the hot oil. Fry until golden, turning with a fork.
Drain on a paper towel or bag or a clean dishcloth.
Roll in the sugar.
Eat while hot!
Butter Cake
This is a simple butter cake recipe that cooks beautifully in an electric frypan and is economical too.
Ingredients:
125g butter (not margarine)
3/4 cup sugar
1/2 tsp vanilla extract
2 eggs
2 cups SR flour, sifted
1/2 cup milk
Method:
Cream butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well between each addition. Gently fold in half the sifted flour and half the milk until just combined. Add remaining flour and milk and mix well.
Pour mixture into a well greased and lined (as per point 4 above) 23cm x 12cm loaf tin. Place on rack in frypan and replace lid. Bake at setting 10 or 215 degrees Celsius for approximately 45 minutes.
Variations:
*Chocolate - add 3 tbsp cocoa with first batch of flour
*Coffee - dissolve 2 tsp instant coffee in the milk, leave out vanilla extract
*Cherry - Take a packet of glace cherries and halve the cherries, stir into second lot of flour before adding to the batter.
Contributed by Cath Armstrong
Ingredients:
125g butter (not margarine)
3/4 cup sugar
1/2 tsp vanilla extract
2 eggs
2 cups SR flour, sifted
1/2 cup milk
Method:
Cream butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating well between each addition. Gently fold in half the sifted flour and half the milk until just combined. Add remaining flour and milk and mix well.
Pour mixture into a well greased and lined (as per point 4 above) 23cm x 12cm loaf tin. Place on rack in frypan and replace lid. Bake at setting 10 or 215 degrees Celsius for approximately 45 minutes.
Variations:
*Chocolate - add 3 tbsp cocoa with first batch of flour
*Coffee - dissolve 2 tsp instant coffee in the milk, leave out vanilla extract
*Cherry - Take a packet of glace cherries and halve the cherries, stir into second lot of flour before adding to the batter.
Contributed by Cath Armstrong
Butterfly Cakes
Ingredients:
125g butter
125g sugar
2 eggs
175g plain flour
1 tsp baking powder
1 tbsp milk
Whipped cream
Icing sugar
Method:
Cream butter and sugar. Beat eggs and add to butter/sugar and beat well. Sift flour and baking powder together and stir into the butter/egg mixture, adding milk last. Beat well. Half fill paper patty pan papers. Bake at 200 degrees Celsius for 10 - 15 minutes or until the top springs back when touched lightly. Cool on a wire tray. When the cakes are cool cut a small piece from the top of each cake. Place a heaped teaspoon of whipped cream into the hole. Cut the top piece in half and stand on edge on the cream to make the wings. Dust with icing sugar.
Contributed by Cath Armstrong
125g butter
125g sugar
2 eggs
175g plain flour
1 tsp baking powder
1 tbsp milk
Whipped cream
Icing sugar
Method:
Cream butter and sugar. Beat eggs and add to butter/sugar and beat well. Sift flour and baking powder together and stir into the butter/egg mixture, adding milk last. Beat well. Half fill paper patty pan papers. Bake at 200 degrees Celsius for 10 - 15 minutes or until the top springs back when touched lightly. Cool on a wire tray. When the cakes are cool cut a small piece from the top of each cake. Place a heaped teaspoon of whipped cream into the hole. Cut the top piece in half and stand on edge on the cream to make the wings. Dust with icing sugar.
Contributed by Cath Armstrong
Carrot and Pineapple Cake
Ingredients:
3 cups self raising flour
2 cups castor sugar
1 teaspoon salt
1 cup crushed pineapple (undrained)
1 cup chopped walnuts (or pecans)
2 sups shredded carrot
4 eggs
1 cup oil
1 cup cold water
1 teaspoon vanilla
Icing Ingredients:
90g softened cream cheese
½ cup softened butter or margarine
4 cups icing sugar
1 teaspoon vanilla
2 to 3 teaspoon grated orange rind
About 3 tablespoon orange juice
Method:
In a large basin mix all the ingredients together. Beat together well with a spoon until well mixed. Grease and flour 2 loaf tins or one 10 inch square tin. Bake in a moderate oven for 11/2 hrs, or until a skewer comes out clean. Cool in tins before turning out.
Icing:
Beat all ingredients until mixture is fluffy and of spreading consistency. If necessary, stir in additional orange juice, 1 teaspoon at a time.
3 cups self raising flour
2 cups castor sugar
1 teaspoon salt
1 cup crushed pineapple (undrained)
1 cup chopped walnuts (or pecans)
2 sups shredded carrot
4 eggs
1 cup oil
1 cup cold water
1 teaspoon vanilla
Icing Ingredients:
90g softened cream cheese
½ cup softened butter or margarine
4 cups icing sugar
1 teaspoon vanilla
2 to 3 teaspoon grated orange rind
About 3 tablespoon orange juice
Method:
In a large basin mix all the ingredients together. Beat together well with a spoon until well mixed. Grease and flour 2 loaf tins or one 10 inch square tin. Bake in a moderate oven for 11/2 hrs, or until a skewer comes out clean. Cool in tins before turning out.
Icing:
Beat all ingredients until mixture is fluffy and of spreading consistency. If necessary, stir in additional orange juice, 1 teaspoon at a time.
Carrot cake
Ingredients:
3 eggs
1 cup white sugar
¾ cup cooking oil
11/3 cup plain flour
½ teaspoon salt
11/2 teaspoons bicarb soda
11/2 teaspoons baking powder
11/2 teaspoons cinnamon
2 cups grated raw carrot
½ cup roughly chopped walnuts
½ cup currants 1 teaspoon vanilla
Icing:
Beat together: 4oz cream cheese 3 tablespoons soft butter 1 teaspoon vanilla 250g icing sugar
Method:
Grease an 8 inch square tin. Heat oven to 300°F (150°C). Beat eggs and sugar until frothy. Add oil, stir in sifted dry ingredients and lastly fold in carrots, nuts and vanilla. Bake for 1 hour. When cool ice as below. (Cake can be frozen before icing it).
Icing :
Beat together all the ingredients and spread icing over top of cake (about 1/2inch thick) and sprinkle coconut over. Keep in fridge (and eat within 2-3 days as the carrots or walnuts go a green colour if left too long).
3 eggs
1 cup white sugar
¾ cup cooking oil
11/3 cup plain flour
½ teaspoon salt
11/2 teaspoons bicarb soda
11/2 teaspoons baking powder
11/2 teaspoons cinnamon
2 cups grated raw carrot
½ cup roughly chopped walnuts
½ cup currants 1 teaspoon vanilla
Icing:
Beat together: 4oz cream cheese 3 tablespoons soft butter 1 teaspoon vanilla 250g icing sugar
Method:
Grease an 8 inch square tin. Heat oven to 300°F (150°C). Beat eggs and sugar until frothy. Add oil, stir in sifted dry ingredients and lastly fold in carrots, nuts and vanilla. Bake for 1 hour. When cool ice as below. (Cake can be frozen before icing it).
Icing :
Beat together all the ingredients and spread icing over top of cake (about 1/2inch thick) and sprinkle coconut over. Keep in fridge (and eat within 2-3 days as the carrots or walnuts go a green colour if left too long).
Cath's Basic Cake Mix
Ingredients:
1 cup SR Flour
1 cup sugar
1/2 cup milk
2 eggs, beaten
1 tsp vanilla extract
3 tbsp butter, melted
Method:
Beat everything together until smooth.
Pre-heat oven to 180 degrees Celsius.
Prepare cake tin or patty pans by greasing and lining the base.
Round cake: bake 25 - 30 minutes or until skewer inserted in centre comes out clean
Square cake: bake 20 - 25 minutes or until skewer inserted in centre comes out clean
Loaf cake: bake 40 - 45 minutes or until skewer inserted in centre comes out clean
Patty cakes: bake 15 - 20 minutes or until skewer inserted in centre comes out clean
Remove from oven and cool on a cake rack.
Variations:
Chocolate: add 3 tbsp cocoa
Cofffee: omit vanilla, dissolve 3 tps instant coffee in milk
Sultana/Cherry: add 1 cup sultanas or 1 cup glace cherries, halved
Tea cake: bake, then brush top with melted butter and sprinkle with cinnamon sugar while still warm
Orange: replace milk with orange juice
Lemon: replace milk with lemon juice, add grated zest of the lemon
Butterfly cakes: make up in patty pans. When cool, cut a circle from the top of each cake. Fill hole with whipped cream. Cut top in half, place on cake to make wings. Dust with icing sugar.
1 cup SR Flour
1 cup sugar
1/2 cup milk
2 eggs, beaten
1 tsp vanilla extract
3 tbsp butter, melted
Method:
Beat everything together until smooth.
Pre-heat oven to 180 degrees Celsius.
Prepare cake tin or patty pans by greasing and lining the base.
Round cake: bake 25 - 30 minutes or until skewer inserted in centre comes out clean
Square cake: bake 20 - 25 minutes or until skewer inserted in centre comes out clean
Loaf cake: bake 40 - 45 minutes or until skewer inserted in centre comes out clean
Patty cakes: bake 15 - 20 minutes or until skewer inserted in centre comes out clean
Remove from oven and cool on a cake rack.
Variations:
Chocolate: add 3 tbsp cocoa
Cofffee: omit vanilla, dissolve 3 tps instant coffee in milk
Sultana/Cherry: add 1 cup sultanas or 1 cup glace cherries, halved
Tea cake: bake, then brush top with melted butter and sprinkle with cinnamon sugar while still warm
Orange: replace milk with orange juice
Lemon: replace milk with lemon juice, add grated zest of the lemon
Butterfly cakes: make up in patty pans. When cool, cut a circle from the top of each cake. Fill hole with whipped cream. Cut top in half, place on cake to make wings. Dust with icing sugar.
Cheapskate's Coconut Cake
Ingredients:
1 cup SR Flour
1cup desiccated coconut
1 cup sugar
½ cup milk
2 eggs
3tbsp butter or margarine, melted
1 tsp vanilla essence
Method:
Mix the flour, coconut and sugar together. Beat the eggs and vanilla essence into the milk, add to the dry ingredients and mix. Add the melted butter and beat well. Pour into a greased and lined cake tin (I always use a lamington tin so that I can cut nice even squares) and bake in a moderate oven for 30 – 35 minutes until golden and cooked in the center. The coconut makes this cake moist and delicious and if you can stop yourself from eating it, it keep well. Ice with plain icing and sprinkle with more coconut.
Contributed by Cath Armstrong
1 cup SR Flour
1cup desiccated coconut
1 cup sugar
½ cup milk
2 eggs
3tbsp butter or margarine, melted
1 tsp vanilla essence
Method:
Mix the flour, coconut and sugar together. Beat the eggs and vanilla essence into the milk, add to the dry ingredients and mix. Add the melted butter and beat well. Pour into a greased and lined cake tin (I always use a lamington tin so that I can cut nice even squares) and bake in a moderate oven for 30 – 35 minutes until golden and cooked in the center. The coconut makes this cake moist and delicious and if you can stop yourself from eating it, it keep well. Ice with plain icing and sprinkle with more coconut.
Contributed by Cath Armstrong
Cheese and Vegemite Scrolls
Ingredients:
2 cups SR flour
60g butter
3/4 cup grated tasty cheese
2/3 cup milk
1 Tbsp Vegemite
extra cheese (1/2 cup) to sprinkle
1 Tbsp milk
Method:
Preheat oven to 180 degrees C. Line a tray with baking paper. Place flour and butter in a large bowl and use fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in cheese. Make well in centre and mix in milk to form a dough. Turn dough onto lightly floured board and knead briefly. Roll out dough into a rectangle approx 20cm x 30cm x 1cm high. Spread with Vegemite, sprinkle with extra cheese. Roll up the dough to form a log, then cut 1cm thick slices to make the scrolls. Place on tray and brush tops with milk. Bake for 15mins or until golden and cooked through. Cool on wire rack. These are great for lunchboxes or morning tea while still warm.
Contributed by Jane, Broken Hill, March 2006
2 cups SR flour
60g butter
3/4 cup grated tasty cheese
2/3 cup milk
1 Tbsp Vegemite
extra cheese (1/2 cup) to sprinkle
1 Tbsp milk
Method:
Preheat oven to 180 degrees C. Line a tray with baking paper. Place flour and butter in a large bowl and use fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in cheese. Make well in centre and mix in milk to form a dough. Turn dough onto lightly floured board and knead briefly. Roll out dough into a rectangle approx 20cm x 30cm x 1cm high. Spread with Vegemite, sprinkle with extra cheese. Roll up the dough to form a log, then cut 1cm thick slices to make the scrolls. Place on tray and brush tops with milk. Bake for 15mins or until golden and cooked through. Cool on wire rack. These are great for lunchboxes or morning tea while still warm.
Contributed by Jane, Broken Hill, March 2006
Cheesy Corn Muffins
I have a great recipe that is really great for the budget, as well as a good time saver, and not to mention it lessens the washing up! I can't take credit for the recipe and I'm not sure whose it is, but I love making them.
Ingredients:
A can of creamed corn
A can of cheese
A can of SR flour (can use gluten free flour if you like)
Method:
Use the can from the corn to measure out the cheese and flour, saving on washing up. Mix all together. Put in greased muffin tin. Cook 180 degrees Celsius for 15 minutes. So yummy as is, or you can add bacon, chives, herbs or anything else before you cook them. Enjoy.
Contributed by Nina Dunn, 13th September 2011
Ingredients:
A can of creamed corn
A can of cheese
A can of SR flour (can use gluten free flour if you like)
Method:
Use the can from the corn to measure out the cheese and flour, saving on washing up. Mix all together. Put in greased muffin tin. Cook 180 degrees Celsius for 15 minutes. So yummy as is, or you can add bacon, chives, herbs or anything else before you cook them. Enjoy.
Contributed by Nina Dunn, 13th September 2011
Cheesy Muffins
These muffins are great to eat with soup and they are perfect for lunchboxes as an alternative to sandwiches or rolls. Bake them in Texas muffin pans (the really big ones) and then split and spread with butter and Vegemite, Yummy!
Ingredients:
1 cup SR flour
1tsp baking powder
1 cup cheese (grated)
¼ cup powdered milk
¾ cup water
Method:
Sift flour, powdered milk and baking powder. Add cheese and then mix in water with a wooden spoon. Stir until just combined, don't over mix. Drop into greased muffin tins and bake in a moderate oven (180 degrees) for 20 minutes. Can be eaten warm or cold. Can also be frozen.
Contributed by Cath Armstrong
Ingredients:
1 cup SR flour
1tsp baking powder
1 cup cheese (grated)
¼ cup powdered milk
¾ cup water
Method:
Sift flour, powdered milk and baking powder. Add cheese and then mix in water with a wooden spoon. Stir until just combined, don't over mix. Drop into greased muffin tins and bake in a moderate oven (180 degrees) for 20 minutes. Can be eaten warm or cold. Can also be frozen.
Contributed by Cath Armstrong
Choc Banana Muffins
Ingredients:
1 cup or 2-3 ripe mashed banana
1/2 cup brown sugar
1/4 tsp salt
1/4 cup canola oil
1 large egg
1/2 cup milk
1/2 cup choc chips
1 apple unpeeled grated
2 cup self raising flour.
Method:
Pre-heat oven to 200 degrees Celsius. In a large bowl mix first banana, brown sugar, salt, oil, egg and milk. Stir in the apple. Fold sifted flour into the mixture until just combined. Spoon into prepared muffin tray. Bake for 10-12 minutes or until golden brown.
1 cup or 2-3 ripe mashed banana
1/2 cup brown sugar
1/4 tsp salt
1/4 cup canola oil
1 large egg
1/2 cup milk
1/2 cup choc chips
1 apple unpeeled grated
2 cup self raising flour.
Method:
Pre-heat oven to 200 degrees Celsius. In a large bowl mix first banana, brown sugar, salt, oil, egg and milk. Stir in the apple. Fold sifted flour into the mixture until just combined. Spoon into prepared muffin tray. Bake for 10-12 minutes or until golden brown.
Chocolate Vanilla Muffins
Ingredients:
240g butter
240g sugar
3 eggs
120 ml milk
320g flour
2 tsp baking powder
1 tsp vanilla extract
1 tbsp cocoa powder
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter and sugar. Gradually add the well beaten egg and essence. Sift flour and baking powder and add alternately with the milk. Divide the mixture in half. Colour one part with the cocoa. Place one spoonful of chocolate and one spoonful of vanilla mixture into prepared muffin papers and marble gently with skewer. Bake 12 - 15 minutes until cooked. Cool on wire rack.
Contributed by Cath Armstrong
240g butter
240g sugar
3 eggs
120 ml milk
320g flour
2 tsp baking powder
1 tsp vanilla extract
1 tbsp cocoa powder
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter and sugar. Gradually add the well beaten egg and essence. Sift flour and baking powder and add alternately with the milk. Divide the mixture in half. Colour one part with the cocoa. Place one spoonful of chocolate and one spoonful of vanilla mixture into prepared muffin papers and marble gently with skewer. Bake 12 - 15 minutes until cooked. Cool on wire rack.
Contributed by Cath Armstrong
Chocolate Peanut Butter Lava Mug Cake
Ingredients:
1/4 cup SR flour
2 tbsp unsweetened cocoa powder
2 tbsp sugar
1/4 cup milk, at room temperature
2 tbsp butter, melted and cooled
1/4 tsp pure vanilla extract
1 tbsp creamy peanut butter
1 tbsp mini chocolate chips
Method:
In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.
Combine peanut butter and chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.
1/4 cup SR flour
2 tbsp unsweetened cocoa powder
2 tbsp sugar
1/4 cup milk, at room temperature
2 tbsp butter, melted and cooled
1/4 tsp pure vanilla extract
1 tbsp creamy peanut butter
1 tbsp mini chocolate chips
Method:
In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.
Combine peanut butter and chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.
Chocolate Zucchini Cake
Ingredients:
2 1/2 cups plain flour
1/2 tsp salt
1/2 cup cocoa
1 tsp bi-carb soda
1/2 tsp cinnamon
1/2 cup butter
1/2 cup oil
1 1/2 cups castor sugar
1 tsp orange rind
1 tsp vanilla
2 eggs
2 cups grated zucchini
1/2 cup milk
Method:
Sift dry ingredients and set aside. Combine butter, oil, sugar, orange rind and vanilla and mix well. Then add eggs and zucchini and mix until combined. Stir in flour mixture with 1/2 cup milk. Pour into either a greased ring tin or spring form tin and cook at 180 degrees for 30-40 minutes. Ice when cooled, this stays moist for a week to 10 days if it lasts that long.
Contributed by Lisa Kerr, 31st January 2010
2 1/2 cups plain flour
1/2 tsp salt
1/2 cup cocoa
1 tsp bi-carb soda
1/2 tsp cinnamon
1/2 cup butter
1/2 cup oil
1 1/2 cups castor sugar
1 tsp orange rind
1 tsp vanilla
2 eggs
2 cups grated zucchini
1/2 cup milk
Method:
Sift dry ingredients and set aside. Combine butter, oil, sugar, orange rind and vanilla and mix well. Then add eggs and zucchini and mix until combined. Stir in flour mixture with 1/2 cup milk. Pour into either a greased ring tin or spring form tin and cook at 180 degrees for 30-40 minutes. Ice when cooled, this stays moist for a week to 10 days if it lasts that long.
Contributed by Lisa Kerr, 31st January 2010
Christmas Cake 2
(from New Idea Food Editor, Ethel Bryce c1960-1970)
Ingredients:
1.25 kg / 2¾lb mixed dried fruits
¼ cup un-blanched almonds, chopped
¼ cup each rum and brandy
225g / 8oz butter
225g / 8oz brown sugar
2 level tsp each grated lemon and orange rind
1 tsp. vanilla essence
2 tbsp marmalade
4 eggs
2 cups plain flour
½ cup self-raising flour
pinch salt
½ level tsp each cinnamon and nutmeg
1 level tsp mixed spice
extra rum and brandy
Method:
Put prepared fruits in a bowl, stir in the rum and brandy, leave overnight.
Next day, cream together butter, grated rinds and sugar. Stir in vanilla essence and marmalade.
Add eggs, one at a time, beating well after each addition.
Fold in fruit and almonds alternately with the dry ingredients, sifted together, then mix well.
Turn into a 20cm / 8” deep sided prepared tin and bake in a slow oven for 3½-4 hrs, or until done when tested.
As soon a cake comes from oven, sprinkle a little rum and brandy over top.
Wrap, still in the tin, in white paper, then in several sheets of newspaper and finally in a towel.
Leave until quite cold.
Note:
For a ¼lb cake, halve ingredients, put into a lined 18cm / 7” cake tin and bake in a moderately slow oven about 2 hrs or until done when tested.
For a pound cake, double the ingredients, turn into a lined 25.5cm / 10” tin and bake in a slow oven for about 6 hrs or until done when tested.
Contributed by Dallas Longhi, 29th September 2017
Christmas Cake
Sufficient for an 8 inch round or square tin
Ingredients:
500g/ 1lb sultanas
250g/ 8 oz raisins, seedless
125g/ 4 oz currants
125g/ 4 oz glace cherries, chopped
60g/ 2 oz glace pineapple, chopped
60g/ 2 oz glace peaches or apricots, chopped
60g/ 2 oz mixed peel, chopped
60g/ 2 oz dates, chopped
60g/ 2 oz blanched and chopped almonds
2 tablespoons brandy or rum or sherry
250g/ 8 oz (2 cups) plain flour
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon mixed spice
grated rind of 1 orange
60g/2 oz ground almonds
185g 6 oz butter or good quality margarine
185g 6 oz moist brown sugar
4 eggs
extra 2 tablespoons brandy, rum or sherry
Method:
Prepare fruit and nuts as required. Mix together sultanas, raisins, currants, cherries, glace fruits, mixed peel, dates and chopped almonds in a mixing bowl, sprinkle with brandy, cover and leave to stand overnight.
Sieve flour, nutmeg, cinnamon and mixed spice into a bowl, add orange rind and ground almonds. Place butter and brown sugar in a mixing bowl and beat until light and creamy in texture. Add beaten eggs, one at a time, and beat well after each addition. Using a metal spoon fold in half the flour mixture. Mix in the fruit mixture and finally the remaining flour mixture.
Put the mixture into a lined, greased 8 inch cake tin and smooth with the back of a wet metal spoon, making a slight hollow in the centre.
Place cake in the centre of a moderately slow oven (160°C) for 1 hour, than reduce temperature to slow (150°) and bake for a further 11/2 -2hours or until a warm fine skewer comes out clean.
Allow cake to stand in a cake tin on a cooling rack for 30 minutes then turn out (do not remove paper) and leave to cool on cooling rack. When cold, prick the surface in a few places and pour in extra spirit.
Wrap the cake securely in aluminium foil or in greaseproof paper and brown paper and place in an airtight container to store before decorating and serving.
Preparation of tin:
Line the cake tin with two thicknesses of brown paper first , or 1 thickness of aluminium foil, then thickness of greaseproof paper. Mitre corners and bottom edge of cake carefully to give a good shape. Allow paper to come 1-2 inches above top of tin. Stand tin in centre of square of doubled brown or newspaper, cut in from corners to bottom of tin. Draw paper up around tin and secure in place with string.
Guide to quantities:
½ quantity for a 5 or 6 inch cake tin
11/2 quantities for a 9 inch cake tin
2 quantities for a 10 or 11 inch cake tin
3 quantities for a 12 inch cake tin
Ingredients:
500g/ 1lb sultanas
250g/ 8 oz raisins, seedless
125g/ 4 oz currants
125g/ 4 oz glace cherries, chopped
60g/ 2 oz glace pineapple, chopped
60g/ 2 oz glace peaches or apricots, chopped
60g/ 2 oz mixed peel, chopped
60g/ 2 oz dates, chopped
60g/ 2 oz blanched and chopped almonds
2 tablespoons brandy or rum or sherry
250g/ 8 oz (2 cups) plain flour
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon mixed spice
grated rind of 1 orange
60g/2 oz ground almonds
185g 6 oz butter or good quality margarine
185g 6 oz moist brown sugar
4 eggs
extra 2 tablespoons brandy, rum or sherry
Method:
Prepare fruit and nuts as required. Mix together sultanas, raisins, currants, cherries, glace fruits, mixed peel, dates and chopped almonds in a mixing bowl, sprinkle with brandy, cover and leave to stand overnight.
Sieve flour, nutmeg, cinnamon and mixed spice into a bowl, add orange rind and ground almonds. Place butter and brown sugar in a mixing bowl and beat until light and creamy in texture. Add beaten eggs, one at a time, and beat well after each addition. Using a metal spoon fold in half the flour mixture. Mix in the fruit mixture and finally the remaining flour mixture.
Put the mixture into a lined, greased 8 inch cake tin and smooth with the back of a wet metal spoon, making a slight hollow in the centre.
Place cake in the centre of a moderately slow oven (160°C) for 1 hour, than reduce temperature to slow (150°) and bake for a further 11/2 -2hours or until a warm fine skewer comes out clean.
Allow cake to stand in a cake tin on a cooling rack for 30 minutes then turn out (do not remove paper) and leave to cool on cooling rack. When cold, prick the surface in a few places and pour in extra spirit.
Wrap the cake securely in aluminium foil or in greaseproof paper and brown paper and place in an airtight container to store before decorating and serving.
Preparation of tin:
Line the cake tin with two thicknesses of brown paper first , or 1 thickness of aluminium foil, then thickness of greaseproof paper. Mitre corners and bottom edge of cake carefully to give a good shape. Allow paper to come 1-2 inches above top of tin. Stand tin in centre of square of doubled brown or newspaper, cut in from corners to bottom of tin. Draw paper up around tin and secure in place with string.
Guide to quantities:
½ quantity for a 5 or 6 inch cake tin
11/2 quantities for a 9 inch cake tin
2 quantities for a 10 or 11 inch cake tin
3 quantities for a 12 inch cake tin
crazy cake
You can make this vanilla by adding extra flour and omitting the cocoa, a nice moist cake, and suitable for vegans without the horrendous trendy vegan price tag.
Yield: 1 - 9 x 13 inch cake
Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Method:
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favourite icing.
Contributed by Joy Sleeman
Yield: 1 - 9 x 13 inch cake
Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Method:
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favourite icing.
Contributed by Joy Sleeman
cream cheese frosting
Ingredients:
250g cream cheese
1/2 cup unsalted butter
500g icing sugar
1 tsp vanilla extract
Method:
Bring the cream cheese and butter to room temperature. Place in a large bowl and using an electric beater beat until combined and creamy, about 1 minute. Turn the mixer to low and slowly add the icing sugar, scraping down the sides of the bowl as necessary. Add the vanilla extract and beat on a medium speed until the mixture is light and fluffy, about 1 minute. Keep refrigerated.
You can tint the frosting to suit the theme of your cupcakes using a little food colouring. Beat well to make sure the food colour is evenly spread through the mixture before using.
Contributed by Cath Armstrong
250g cream cheese
1/2 cup unsalted butter
500g icing sugar
1 tsp vanilla extract
Method:
Bring the cream cheese and butter to room temperature. Place in a large bowl and using an electric beater beat until combined and creamy, about 1 minute. Turn the mixer to low and slowly add the icing sugar, scraping down the sides of the bowl as necessary. Add the vanilla extract and beat on a medium speed until the mixture is light and fluffy, about 1 minute. Keep refrigerated.
You can tint the frosting to suit the theme of your cupcakes using a little food colouring. Beat well to make sure the food colour is evenly spread through the mixture before using.
Contributed by Cath Armstrong
cwa scones
Ingredients:
4 cups self raising flour, sifted
1/2 tsp salt
300ml carton thickened cream
375ml-400ml milk
Method:
Preheat oven 250°C no fan/230C fan forced. Lightly grease large flat oven tray. Combine flour and salt in large bowl. Add cream and 375ml (11/2 cups) milk. Use a flat bladed knife to stir to a soft dough adding more milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together. Press dough out to 2cm-thick. Use a 51/2cm round scone cutter to cut as many scones from dough as possible. Press dough together gently, rolling it a 21/2cm-thick, cut more scones, repeat to get 20 scones. Place onto tray just touching each other. Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.
Contributed by Lynette, Bowman, 16th November 2009
4 cups self raising flour, sifted
1/2 tsp salt
300ml carton thickened cream
375ml-400ml milk
Method:
Preheat oven 250°C no fan/230C fan forced. Lightly grease large flat oven tray. Combine flour and salt in large bowl. Add cream and 375ml (11/2 cups) milk. Use a flat bladed knife to stir to a soft dough adding more milk if necessary. Turn onto a lightly floured surface and knead gently until dough comes together. Press dough out to 2cm-thick. Use a 51/2cm round scone cutter to cut as many scones from dough as possible. Press dough together gently, rolling it a 21/2cm-thick, cut more scones, repeat to get 20 scones. Place onto tray just touching each other. Bake 12-15 minutes until golden and well risen. Serve hot with jam and cream.
Contributed by Lynette, Bowman, 16th November 2009
dainty pikelets
Ingredients:
1 egg
¼ cup sugar
¾ cup milk (approximately)
1 cup SR flour
25g butter, melted
Method:
Beat the egg and sugar until thick and add with the milk to the sifted flour. Lastly add the melted butter. Mix until smooth and cook in spoonfuls on a hot, greased, heavy fry pan or griddle. Makes 12 medium sized pikelets.
Cost approximately 70 cents
Contributed by Cath Armstrong
1 egg
¼ cup sugar
¾ cup milk (approximately)
1 cup SR flour
25g butter, melted
Method:
Beat the egg and sugar until thick and add with the milk to the sifted flour. Lastly add the melted butter. Mix until smooth and cook in spoonfuls on a hot, greased, heavy fry pan or griddle. Makes 12 medium sized pikelets.
Cost approximately 70 cents
Contributed by Cath Armstrong
damper
Ingredients:
2 cups SR flour
1/2 teaspoon salt
3 tablespoons butter
1 cup milk
Method:
Sift the flour and salt. Rub in the butter. Add the milk and mix. Knead for a few minutes then form into a round and brush with milk. Put on a tray and bake for 30 minutes in a moderate oven.
Contributed by Lisa, Junee, 22nd April 2006
2 cups SR flour
1/2 teaspoon salt
3 tablespoons butter
1 cup milk
Method:
Sift the flour and salt. Rub in the butter. Add the milk and mix. Knead for a few minutes then form into a round and brush with milk. Put on a tray and bake for 30 minutes in a moderate oven.
Contributed by Lisa, Junee, 22nd April 2006
diet fruit cake
Ingredients:
3 cups of fruit juice any flavour
1 kg mixed fruit
3 sups SR flour
Add a Recipe
Method:
Soak fruit with juice in large covered container for 24 to 48 hours, the longer it soaks the more the fruit plumps up. In the same container add your flour and mix well. Place in square or round cake tin and bake in moderate oven 180 C for 1 hour or until skewer comes out clean. Great to eat as a dessert with custard.
Contributed by Maree Giles, 19th November 2008
3 cups of fruit juice any flavour
1 kg mixed fruit
3 sups SR flour
Add a Recipe
Method:
Soak fruit with juice in large covered container for 24 to 48 hours, the longer it soaks the more the fruit plumps up. In the same container add your flour and mix well. Place in square or round cake tin and bake in moderate oven 180 C for 1 hour or until skewer comes out clean. Great to eat as a dessert with custard.
Contributed by Maree Giles, 19th November 2008
diy donuts are the best
Approximate $ Savings: $100's if you have kids like mine that love donuts Donuts - jam, cinnamon, glazed - what sort of donuts do you like? Heres a great recipe to try out, if you have a bread machine even better! Otherwise you have an added bonus and have a work out while you knead! This recipe makes about 13-15 donuts. (Freeze any extra (not likely in our family) and zap in microwave when needed.)
Add to bread bin:
300ml milk
4 tablespoons butter, melted
2 x 60g Eggs
3 tablespoons sugar
4 cups white bread flour
2 teaspoons yeast
To complete:
4 tablespoons strawberry jam
Vegetable oil for cooking
4 tablespoons sugar
1 tablespoon ground cinnamon
Method:
Bread machine: Set the bread machine onto the setting "dough" and head off for about and 1 and a half hours while it does its magic. No bread machine? If you don't have a bread machine, knead the dough for about 20 minutes, leave for about 10 minutes, then knead for another 20 minutes. Leave to rise. Next put dough on floured bench and divide up. Easy way to do it is to divide dough in half with a sharp knife, then again and again, stop your division depending on how big you want your donuts! Don't fiddle with them too much! Place them onto a greased tray and cover them with a towel and leave for about an hour to rise in a warm room. If you want a donut with a hole get a round cookie cutter to make a round shape and then I use a apple corer or anything similar and poke a hole in the middle. ( I use the small bits as well and make cute little donut balls). When donuts have doubled in size (or thereabouts) cook them - a few at a time until golden brown and cooked through. You need to watch them constantly and turn them when one side is done. Have some paper towel on hand and place the cooked doughnuts before coating them in the sugar cinnamon mixture. The fun bit is putting in the jam! You need to get a plastic sauce bottle with a screw off lid. (the ones with a pointy end) scoop the jam into the bottle, without the lid into the microwave for very short bursts on med until the jam is soft enough to squirt into the middle of each donut. Sit back and enjoy with the kids and hubby the yummiest donuts.
PS - it might sound like a lot of work but once you do it once or twice its not at all and you will find your own little short cuts as well!
Contributed by Andrea, Old Noarlunga, 13th March 2008
Add to bread bin:
300ml milk
4 tablespoons butter, melted
2 x 60g Eggs
3 tablespoons sugar
4 cups white bread flour
2 teaspoons yeast
To complete:
4 tablespoons strawberry jam
Vegetable oil for cooking
4 tablespoons sugar
1 tablespoon ground cinnamon
Method:
Bread machine: Set the bread machine onto the setting "dough" and head off for about and 1 and a half hours while it does its magic. No bread machine? If you don't have a bread machine, knead the dough for about 20 minutes, leave for about 10 minutes, then knead for another 20 minutes. Leave to rise. Next put dough on floured bench and divide up. Easy way to do it is to divide dough in half with a sharp knife, then again and again, stop your division depending on how big you want your donuts! Don't fiddle with them too much! Place them onto a greased tray and cover them with a towel and leave for about an hour to rise in a warm room. If you want a donut with a hole get a round cookie cutter to make a round shape and then I use a apple corer or anything similar and poke a hole in the middle. ( I use the small bits as well and make cute little donut balls). When donuts have doubled in size (or thereabouts) cook them - a few at a time until golden brown and cooked through. You need to watch them constantly and turn them when one side is done. Have some paper towel on hand and place the cooked doughnuts before coating them in the sugar cinnamon mixture. The fun bit is putting in the jam! You need to get a plastic sauce bottle with a screw off lid. (the ones with a pointy end) scoop the jam into the bottle, without the lid into the microwave for very short bursts on med until the jam is soft enough to squirt into the middle of each donut. Sit back and enjoy with the kids and hubby the yummiest donuts.
PS - it might sound like a lot of work but once you do it once or twice its not at all and you will find your own little short cuts as well!
Contributed by Andrea, Old Noarlunga, 13th March 2008
double chocolate muffins
Ingredients
1 1/4cups flour
1/4cup cocoa
2 teaspoons baking powder
1/2cup soft brown sugar
100g butter
2 eggs
1/2cup milk
1 cup chocolate chips
Method
Sift flour, cocoa and baking powder into a bowl. Stir in brown sugar. Melt butter. Beat egg and milk until combined. Make a well in the centre of dry ingredients. Add butter, egg mixture and chocolate chips. Mix to just moisten. Three quarter fill greased, deep muffin tins. Bake at 190°C for 20 minutes or until cooked. Serve warm.
1 1/4cups flour
1/4cup cocoa
2 teaspoons baking powder
1/2cup soft brown sugar
100g butter
2 eggs
1/2cup milk
1 cup chocolate chips
Method
Sift flour, cocoa and baking powder into a bowl. Stir in brown sugar. Melt butter. Beat egg and milk until combined. Make a well in the centre of dry ingredients. Add butter, egg mixture and chocolate chips. Mix to just moisten. Three quarter fill greased, deep muffin tins. Bake at 190°C for 20 minutes or until cooked. Serve warm.
dutch honey cake
Ingredients:
1 cup brown sugar
2 tablespoons honey
1 cup of boiling water
1 egg
2 teaspoons mixed spice
2 cups self-raising flour
Method:
Pre-heat oven to 180 degrees Celsius. Place brown sugar and honey in a bowl and cover with boiling water. Stir until dissolved and allow to cool. Once cooled down add egg, mixed spice and self-raising flour. Mix with electric beaters and pour into greased square or circular cake tin. Cook for 35 minutes. Tastes delicious cut in slices and spread with butter.
Contributed by Natascha Wilson, 9th January 2011
1 cup brown sugar
2 tablespoons honey
1 cup of boiling water
1 egg
2 teaspoons mixed spice
2 cups self-raising flour
Method:
Pre-heat oven to 180 degrees Celsius. Place brown sugar and honey in a bowl and cover with boiling water. Stir until dissolved and allow to cool. Once cooled down add egg, mixed spice and self-raising flour. Mix with electric beaters and pour into greased square or circular cake tin. Cook for 35 minutes. Tastes delicious cut in slices and spread with butter.
Contributed by Natascha Wilson, 9th January 2011
easy blueberry muffins
Method:
2 cups Spelt or plain wholemeal flour
3 tsp baking powder
2 tsp custard powder
1 cup raw sugar
3/4 cup blueberries (fresh or frozen)
2 eggs
3/4 cup milk
3/4 cup olive oil
Method:
Pre-heat oven to 190 degrees Celsius. Prepare a muffin pan with 12 muffin papers.
Sift flour, baking powder and custard powder into a bowl. Add sugar and blueberries
In a separate bowl, mix milk, eggs and oil. Add wet to dry ingredients and mix until just combined.
Pour 1/4 cup of batter into each muffin paper. Cook 18 - 20 minutes or until just cooked.
2 cups Spelt or plain wholemeal flour
3 tsp baking powder
2 tsp custard powder
1 cup raw sugar
3/4 cup blueberries (fresh or frozen)
2 eggs
3/4 cup milk
3/4 cup olive oil
Method:
Pre-heat oven to 190 degrees Celsius. Prepare a muffin pan with 12 muffin papers.
Sift flour, baking powder and custard powder into a bowl. Add sugar and blueberries
In a separate bowl, mix milk, eggs and oil. Add wet to dry ingredients and mix until just combined.
Pour 1/4 cup of batter into each muffin paper. Cook 18 - 20 minutes or until just cooked.
easy cornbread
Ingredients:
1 cup cornmeal
1 cup plain flour
1/4 cup sugar
2 large eggs
1 cup milk
1/4 cup butter, melted
Method:
Stir all ingredients in mixing bowl until just combined. Mix with electric mixer on medium speed for one minute. Pour into well greased 20cm square cake tin. Bake at 220 degrees Celsius for 20 - 25 minutes until golden brown. Cool on wire rack.
Contributed by Cath Armstrong
1 cup cornmeal
1 cup plain flour
1/4 cup sugar
2 large eggs
1 cup milk
1/4 cup butter, melted
Method:
Stir all ingredients in mixing bowl until just combined. Mix with electric mixer on medium speed for one minute. Pour into well greased 20cm square cake tin. Bake at 220 degrees Celsius for 20 - 25 minutes until golden brown. Cool on wire rack.
Contributed by Cath Armstrong
Easy Lemon Loaf
Ingredients:
125g softened butter, chopped
1tbsp grated lemon rind
1 cup castor sugar
2 eggs
1-1/2 cups SR flour
3/4 cup natural yoghurt
Method:
Pre-heat oven to 180 degrees Celsius. Place all ingredients in a medium mixing bowl and beat on low sepped with an electric mixer until all combined. Beat on medium speed until mixture is smooth and light in colour. Spoon mixture into a greased and lined 14cm x 21cm loaf tin. Bake for one hour or until a skewer inserted in the centre comes out clean. Rest five minutes before turning out to cool. Ice with lemon icing if desired.
125g softened butter, chopped
1tbsp grated lemon rind
1 cup castor sugar
2 eggs
1-1/2 cups SR flour
3/4 cup natural yoghurt
Method:
Pre-heat oven to 180 degrees Celsius. Place all ingredients in a medium mixing bowl and beat on low sepped with an electric mixer until all combined. Beat on medium speed until mixture is smooth and light in colour. Spoon mixture into a greased and lined 14cm x 21cm loaf tin. Bake for one hour or until a skewer inserted in the centre comes out clean. Rest five minutes before turning out to cool. Ice with lemon icing if desired.
easy mini muffins
I found this recipe in the 4 Ingredients cook book and they are so easy and adaptable.
Ingredients:
1 cup cream
1 cup s/r flour
3 tbsp sugar
Method:
Mix together bake at 180 about 10 minutes.
I have however changed this as I didn't have cream so I used yoghurt which I prefer the taste too, and it is a bit bland with just these 3 ingredients so I have mashed 1 banana, I have mashed strawberries that needed using and have done a Milo batch too though I think I will add sugar to it next time. Maybe choc chips too would be good. It makes 24 average mini muffins and is easy and quick.
Contributed by Karen A, 4th December 2010
Ingredients:
1 cup cream
1 cup s/r flour
3 tbsp sugar
Method:
Mix together bake at 180 about 10 minutes.
I have however changed this as I didn't have cream so I used yoghurt which I prefer the taste too, and it is a bit bland with just these 3 ingredients so I have mashed 1 banana, I have mashed strawberries that needed using and have done a Milo batch too though I think I will add sugar to it next time. Maybe choc chips too would be good. It makes 24 average mini muffins and is easy and quick.
Contributed by Karen A, 4th December 2010
easy moist fruit cake
Ingredients:
800g mixed fruit
2-1/2 cups dry ginger ale
1 teaspoon each mixed spice, nutmeg, and cinnamon
2 cups SR flour
Method:
Soak fruit in ginger ale overnight.
In morning set oven to slow, 150 degrees Celsius.
Add flour and spices. Mix well.
Pour in square paper lined tin.
Cook 2 hours. If top starts browning too much put baking paper on top.
After the 2 hours turn off oven, leave cake in oven 1 more hour. Turn out to cool completely. Keeps very well. Is lovely and moist.
Contributed by Cherylee, 17th January 2019
800g mixed fruit
2-1/2 cups dry ginger ale
1 teaspoon each mixed spice, nutmeg, and cinnamon
2 cups SR flour
Method:
Soak fruit in ginger ale overnight.
In morning set oven to slow, 150 degrees Celsius.
Add flour and spices. Mix well.
Pour in square paper lined tin.
Cook 2 hours. If top starts browning too much put baking paper on top.
After the 2 hours turn off oven, leave cake in oven 1 more hour. Turn out to cool completely. Keeps very well. Is lovely and moist.
Contributed by Cherylee, 17th January 2019
easy rock cakes
Ingredients:
2 cups self raising flour
1/2 cup butter
1/2 cup sugar
1 cup sultanas
1 egg
Milk to mix (about 1/2 cup)
Method:
Place flour, butter, sugar and eggs in a bowl and mix together until well blended. Add a little milk to make a stiff dough, then add sultanas. Drop spoonfuls of the mixture in heaps on a greased baking sheet, allowing them room to spread a little. They are supposed to look rough, don't try to smooth them out. Bake in centre of 170-180 degree oven for 15 to 20 minutes or until golden brown. Sprinkle with sugar when warm and cool on wire rack. Makes 12 to 15 cakes.
2 cups self raising flour
1/2 cup butter
1/2 cup sugar
1 cup sultanas
1 egg
Milk to mix (about 1/2 cup)
Method:
Place flour, butter, sugar and eggs in a bowl and mix together until well blended. Add a little milk to make a stiff dough, then add sultanas. Drop spoonfuls of the mixture in heaps on a greased baking sheet, allowing them room to spread a little. They are supposed to look rough, don't try to smooth them out. Bake in centre of 170-180 degree oven for 15 to 20 minutes or until golden brown. Sprinkle with sugar when warm and cool on wire rack. Makes 12 to 15 cakes.
easy tea cake
Ingredients:
1 cup strong black tea
1 cup of sugar
1 cup currants
2 cups of S.R. Flour
Method:
Soak first three ingredients together for 1 hour. Mix together with S.R. Flour. Cook for ¾ hour in moderate oven.
1 cup strong black tea
1 cup of sugar
1 cup currants
2 cups of S.R. Flour
Method:
Soak first three ingredients together for 1 hour. Mix together with S.R. Flour. Cook for ¾ hour in moderate oven.
Farmer's Pantry Cake
A work mate who has a farm with her husband gave me this recipe recently. It's great because it uses basic ingredients from her pantry and whatever fruit or veg she has on hand. I've made it a few times now and each time it's a bit different but always yummy.
Beat together for a couple of minutes:
4 egg
1 cup sugar
1 cup oil
1 tsp mixed spice
Add to the mix
2 cups of grated/mashed zucchini, carrot, apple, banana, berries - whatever you have and 1 cup of nuts and/or choc bits.
Add 2 cups SR flour and beat in until all combined.
Bake 30-40 minutes at 180 degrees Celsius.
Contributed by Ange
Beat together for a couple of minutes:
4 egg
1 cup sugar
1 cup oil
1 tsp mixed spice
Add to the mix
2 cups of grated/mashed zucchini, carrot, apple, banana, berries - whatever you have and 1 cup of nuts and/or choc bits.
Add 2 cups SR flour and beat in until all combined.
Bake 30-40 minutes at 180 degrees Celsius.
Contributed by Ange
favourite chocolate cake
Ingredients:
180g butter
250g sugar
3 eggs
2 tbsp cocoa
280g plain flour
2 tsp baking powder
½ tsp vanilla essence
Method:
Cream butter and sugar until light and fluffy. Add eggs one by one, then vanilla, beating well between each addition. Sift dry ingredients and add to egg mixture. Bake at 180 degrees in a greased and lined 20cm square tin for 45 – 50 minutes until skewer comes out clean.
180g butter
250g sugar
3 eggs
2 tbsp cocoa
280g plain flour
2 tsp baking powder
½ tsp vanilla essence
Method:
Cream butter and sugar until light and fluffy. Add eggs one by one, then vanilla, beating well between each addition. Sift dry ingredients and add to egg mixture. Bake at 180 degrees in a greased and lined 20cm square tin for 45 – 50 minutes until skewer comes out clean.
flourless mandarin cake
Ingredients:
3 large mandarins or 4 small ones
4 large eggs
¾ cup sugar
200 g ground almonds
1 teaspoon of baking powder
Method:
Place cut up mandarins, skin as well, (remove pips if necessary) in a saucepan, cover with water and boil for an hour or place in a microwave dish and cook uncovered for 10 minutes. Leave to cool. Then place drained fruit in a processor until smooth, it should make about 1 cup of pulp. Beat eggs and sugar until very thick and fluffy. Add mandarin pulp, almonds and baking powder, mix well and pour into a greased and floured 20cm cake tin Bake in a moderate oven (190c/375f) for about 1 hour. Cake will fall slightly in the center. Turn out onto a cooling rack – when cold dust with icing sugar. Or Serve with thick cream and fresh strawberries, sprinkle with icing sugar. You can also use 2 large oranges, instead of mandarins.
3 large mandarins or 4 small ones
4 large eggs
¾ cup sugar
200 g ground almonds
1 teaspoon of baking powder
Method:
Place cut up mandarins, skin as well, (remove pips if necessary) in a saucepan, cover with water and boil for an hour or place in a microwave dish and cook uncovered for 10 minutes. Leave to cool. Then place drained fruit in a processor until smooth, it should make about 1 cup of pulp. Beat eggs and sugar until very thick and fluffy. Add mandarin pulp, almonds and baking powder, mix well and pour into a greased and floured 20cm cake tin Bake in a moderate oven (190c/375f) for about 1 hour. Cake will fall slightly in the center. Turn out onto a cooling rack – when cold dust with icing sugar. Or Serve with thick cream and fresh strawberries, sprinkle with icing sugar. You can also use 2 large oranges, instead of mandarins.
fruit salad cake
Ingredients:
1 pkt vanilla cake or butter cake
1 425g tin fruit salad in syrup
Method:
Pre-heat oven to 200 degrees Celsius. Grease a round cake tin, line the base with baking paper. Mix the cake mix and the fruit salad together until well combined. Pour into the prepared cake tin. Bake for 35 - 40 minutes or until top is golden and a skewer inserted in the centre comes out clean. Let sit 5 minutes then turn onto a cake rack to cool. Sift icing sugar over the top,cut into wedges and serve.
Contributed by Anne in Melbourne, 17th July 2013
1 pkt vanilla cake or butter cake
1 425g tin fruit salad in syrup
Method:
Pre-heat oven to 200 degrees Celsius. Grease a round cake tin, line the base with baking paper. Mix the cake mix and the fruit salad together until well combined. Pour into the prepared cake tin. Bake for 35 - 40 minutes or until top is golden and a skewer inserted in the centre comes out clean. Let sit 5 minutes then turn onto a cake rack to cool. Sift icing sugar over the top,cut into wedges and serve.
Contributed by Anne in Melbourne, 17th July 2013
fruit & yoghurt loaf
This is the original recipe but I will list the variations that I do at the bottom.
Ingredients:
1/2 cup reduced fat margarine
3/4 cup firmly packed brown sugar
2 eggs
1 1/4 cups SR flour
1/2 cup low fat yoghurt
100g frozen raspberries
Method:
Pre-heat oven to 160 degree Celsius. Grease a loaf tin. Beat sugar and margarine together until light and fluffy. Add eggs, one at a time beating until just combined. Stir in flour, yoghurt and raspberries. Spread mixture into pan and bake for 1 hour.
I am gluten intolerant and this recipe works well with gluten free flour (after the 2nd day - just zap in the microwave for 10 seconds before eating).
With regards to the fruit - the recipe calls for raspberries but I add whatever I have in the house. I have used bananas, pears, tinned peaches, apples. I don't even measure the amount - i just add what looks ok. I'm a bit of a guesser when it comes to cooking - a lot of things I make up as I go along.
Anyway, give it a go - good way to use up fruit and yoghurt that might be leftover. Let me know how it goes.
Contributed by Shelley, 12th September 2011
Ingredients:
1/2 cup reduced fat margarine
3/4 cup firmly packed brown sugar
2 eggs
1 1/4 cups SR flour
1/2 cup low fat yoghurt
100g frozen raspberries
Method:
Pre-heat oven to 160 degree Celsius. Grease a loaf tin. Beat sugar and margarine together until light and fluffy. Add eggs, one at a time beating until just combined. Stir in flour, yoghurt and raspberries. Spread mixture into pan and bake for 1 hour.
I am gluten intolerant and this recipe works well with gluten free flour (after the 2nd day - just zap in the microwave for 10 seconds before eating).
With regards to the fruit - the recipe calls for raspberries but I add whatever I have in the house. I have used bananas, pears, tinned peaches, apples. I don't even measure the amount - i just add what looks ok. I'm a bit of a guesser when it comes to cooking - a lot of things I make up as I go along.
Anyway, give it a go - good way to use up fruit and yoghurt that might be leftover. Let me know how it goes.
Contributed by Shelley, 12th September 2011
fruity tea cake
This is the quickest and easiest fruit cake you'll ever make and it tastes great! Slice and serve with butter or freeze for a quick grab-n-go snack.
Ingredients:
2 cups cold tea
2 cups mixed dried fruit
2 cups SR flour
Method:
Soak the fruit in the cold tea for 10 minutes. Beat in the self-raising flour. Pour into a greased and baking paper lined loaf tin. Bake at 180 degrees for 30 - 35 minutes or until a skewer inserted into the centre comes out clean. Let stand in tin for five minutes before turning out onto a cake rack to cool.
Contributed by Cath Armstrong
Ingredients:
2 cups cold tea
2 cups mixed dried fruit
2 cups SR flour
Method:
Soak the fruit in the cold tea for 10 minutes. Beat in the self-raising flour. Pour into a greased and baking paper lined loaf tin. Bake at 180 degrees for 30 - 35 minutes or until a skewer inserted into the centre comes out clean. Let stand in tin for five minutes before turning out onto a cake rack to cool.
Contributed by Cath Armstrong
ginger cake
Ingredients:
1 1/4 cups SR flour
1 cup sugar
1teaspoon ground giner
1 cup cream
2 eggs
1 tsp vanilla
1/4 cup chopped glace ginger
Method:
Grease and line a 20cm round cake tin. Sift flour and ground ginger. Combine cream, eggs and vanilla. Stir in dry ingredients and beat until smooth and thick, about 5 minutes. Fold in chopped ginger and pour into prepared cake tin. Bake in a moderate oven for 50 minutes or until cooked. Leave in tin 5 minutes before turning out to cool. When cool ice with ginger icing.
Contributed by Cath Armstrong
1 1/4 cups SR flour
1 cup sugar
1teaspoon ground giner
1 cup cream
2 eggs
1 tsp vanilla
1/4 cup chopped glace ginger
Method:
Grease and line a 20cm round cake tin. Sift flour and ground ginger. Combine cream, eggs and vanilla. Stir in dry ingredients and beat until smooth and thick, about 5 minutes. Fold in chopped ginger and pour into prepared cake tin. Bake in a moderate oven for 50 minutes or until cooked. Leave in tin 5 minutes before turning out to cool. When cool ice with ginger icing.
Contributed by Cath Armstrong
ginger syrup cake
Ingredients:
60g unsalted butter
1/2 cup golden syrup
3/4 cup plain flour
1/4 cup self-raising four
1 tsp bicarbonate of soda
1 heaped tsp ground ginger
1/2 tsp mixed spice
1/2 cup caster sugar
salt
1/2 cup milk
1 egg, beaten
Syrup:
½ cup sugar
½ cup water
1 tbsp finely grated ginger
Method:
Preheat the oven to 170C. Grease a 23 x 12 cm loaf tin and line the base with baking paper. Melt butter and golden syrup together in a small saucepan over low heat, stirring occasionally. Remove from the heat. Sift flour, bicarbonate of soda and spices into a mixing bowl. Stir in the sugar and a pinch of salt, and then add the milk and egg and mix until smooth. Gradually add the melted butter mixture, stirring until well combined. Pour the batter into the prepared loaf tin and bake for 50 -55 minutes, or until risen and firm to the touch. A skewer inserted into the middle of the cake should come out clean. Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
To make syrup place sugar, water and finely grated fresh ginger in a small saucepan. Bring the mixture to the boil and simmer for 5 minutes. Pierce top of cake with a skewer. Spoon syrup over hot cake.
Contributed by Rena Lennon, 3rd January 2010
60g unsalted butter
1/2 cup golden syrup
3/4 cup plain flour
1/4 cup self-raising four
1 tsp bicarbonate of soda
1 heaped tsp ground ginger
1/2 tsp mixed spice
1/2 cup caster sugar
salt
1/2 cup milk
1 egg, beaten
Syrup:
½ cup sugar
½ cup water
1 tbsp finely grated ginger
Method:
Preheat the oven to 170C. Grease a 23 x 12 cm loaf tin and line the base with baking paper. Melt butter and golden syrup together in a small saucepan over low heat, stirring occasionally. Remove from the heat. Sift flour, bicarbonate of soda and spices into a mixing bowl. Stir in the sugar and a pinch of salt, and then add the milk and egg and mix until smooth. Gradually add the melted butter mixture, stirring until well combined. Pour the batter into the prepared loaf tin and bake for 50 -55 minutes, or until risen and firm to the touch. A skewer inserted into the middle of the cake should come out clean. Allow the cake to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
To make syrup place sugar, water and finely grated fresh ginger in a small saucepan. Bring the mixture to the boil and simmer for 5 minutes. Pierce top of cake with a skewer. Spoon syrup over hot cake.
Contributed by Rena Lennon, 3rd January 2010
grandma's famous pikelets
Ingredients:
2 cups self-raising flour
1 tbsp sugar
1 egg
1 cup milk
1 tablespoon butter
Method:
Sift flour and add sugar, drop unbeaten egg into the middle of the bowl and whisk. Slowly add enough milk to make a thick batter. Beat with a wire whisk until batter is smooth. Heat a non-stick pan over a medium heat, melt ½ teaspoon butter and drop heaped tablespoonfuls of mixture into the pan. When bubbles appear on the surface, turn the pikelets and allow to brown on the second side. Transfer pikelets to a warm plate and cover with a clean tea towel until ready to serve.
2 cups self-raising flour
1 tbsp sugar
1 egg
1 cup milk
1 tablespoon butter
Method:
Sift flour and add sugar, drop unbeaten egg into the middle of the bowl and whisk. Slowly add enough milk to make a thick batter. Beat with a wire whisk until batter is smooth. Heat a non-stick pan over a medium heat, melt ½ teaspoon butter and drop heaped tablespoonfuls of mixture into the pan. When bubbles appear on the surface, turn the pikelets and allow to brown on the second side. Transfer pikelets to a warm plate and cover with a clean tea towel until ready to serve.
greek yoghurt raspberry muffins
Ingredients:
5 tbsp butter
1/2 cup sugar
1 egg
3/4 cup Greek yoghurt
1-1/2 cups SR flour
1/4 tsp bicarb soda
3/4 cup raspberries (fresh or frozen)
Method:
Preheat the oven to 180 degrees Celsius and prepare a muffin pan, either with olive oil spray or paper liners. Put the butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy. Add the egg and beat with electric mixer until just combined. Add the Greek yoghurt, and beat again until just combined. Sift the flour and bicarb soda. With electric mixer running slowly, carefully add dry ingredients to wet ingredients, mixing until just combined - do not over-mix. With a rubber spatula, fold in the raspberries, being sure to carefully get the berries distributed evenly through the batter, but not over-mixing. The batter should remain thick and not get runny by over-mixing. Fill the muffin cups 2/3 full. Bake in preheated oven for 20 to 25 minutes or until the edges brown a bit and a toothpick poked in the middle comes out dry. Remove from the oven and allow to cool slightly, then remove from the muffin pan to a cooling rack.
Cost: $3.50
From the September 2013 Journal
5 tbsp butter
1/2 cup sugar
1 egg
3/4 cup Greek yoghurt
1-1/2 cups SR flour
1/4 tsp bicarb soda
3/4 cup raspberries (fresh or frozen)
Method:
Preheat the oven to 180 degrees Celsius and prepare a muffin pan, either with olive oil spray or paper liners. Put the butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy. Add the egg and beat with electric mixer until just combined. Add the Greek yoghurt, and beat again until just combined. Sift the flour and bicarb soda. With electric mixer running slowly, carefully add dry ingredients to wet ingredients, mixing until just combined - do not over-mix. With a rubber spatula, fold in the raspberries, being sure to carefully get the berries distributed evenly through the batter, but not over-mixing. The batter should remain thick and not get runny by over-mixing. Fill the muffin cups 2/3 full. Bake in preheated oven for 20 to 25 minutes or until the edges brown a bit and a toothpick poked in the middle comes out dry. Remove from the oven and allow to cool slightly, then remove from the muffin pan to a cooling rack.
Cost: $3.50
From the September 2013 Journal
healthier moist coconut cake
Ingredients:
2 cups wholemeal spelt flour
2 1/2 tsp baking powder
3/4 cup agave syrup
2 eggs lightly beaten
450ml skinny evaporated milk
1 1/2 tsp coconut essence
225g desiccated coconut
Method:
Pre-heat oven to 180 degrees Celsius. Sift flour and baking powder into a bowl. Add the husks from the flour and whisk through. Whisk the eggs and the agave syrup until combined, add the evaporated milk, coconut essence and coconut and mix well. Make a well in the centre of the flour, pour in the egg mixture and stir to combine. Pour into a greased and baking paper lined lamington tin. Bake for 35 - 40 minutes. Allow cake to cool in the tin.
Alternatively place cupcake papers into a muffin tray. Pour 1/4 cup batter into cupcake papers. Bake for 15 - 20 minutes or until a skewer inserted in the centre of the cupcake comes out clean.
Contributed by Cath Armstrong
2 cups wholemeal spelt flour
2 1/2 tsp baking powder
3/4 cup agave syrup
2 eggs lightly beaten
450ml skinny evaporated milk
1 1/2 tsp coconut essence
225g desiccated coconut
Method:
Pre-heat oven to 180 degrees Celsius. Sift flour and baking powder into a bowl. Add the husks from the flour and whisk through. Whisk the eggs and the agave syrup until combined, add the evaporated milk, coconut essence and coconut and mix well. Make a well in the centre of the flour, pour in the egg mixture and stir to combine. Pour into a greased and baking paper lined lamington tin. Bake for 35 - 40 minutes. Allow cake to cool in the tin.
Alternatively place cupcake papers into a muffin tray. Pour 1/4 cup batter into cupcake papers. Bake for 15 - 20 minutes or until a skewer inserted in the centre of the cupcake comes out clean.
Contributed by Cath Armstrong
healthier whole orange cake
Ingredients:
1 whole orange, washed thoroughly
1 cup sugar
2 eggs
1 tsp flax seed
1 tbsp water
1 1/4 cups unsweetened apple sauce
2 cups wholemeal spelt flour
2 tsp baking powder
Method:
Pre-heat oven to 180 degrees Celsius. Place cupcake papers into pan. Place the whole orange, sugar, eggs, flax seed, water and apple sauce in a food processor and blend well. Use a balloon whisk to aerate flour. Add flour to food processor and whizz until flour is mixed into orange mixture. Pour 1/4 cup mixture into each patty pan. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on cake rack before frosting.
Contributed by Cath Armstrong
1 whole orange, washed thoroughly
1 cup sugar
2 eggs
1 tsp flax seed
1 tbsp water
1 1/4 cups unsweetened apple sauce
2 cups wholemeal spelt flour
2 tsp baking powder
Method:
Pre-heat oven to 180 degrees Celsius. Place cupcake papers into pan. Place the whole orange, sugar, eggs, flax seed, water and apple sauce in a food processor and blend well. Use a balloon whisk to aerate flour. Add flour to food processor and whizz until flour is mixed into orange mixture. Pour 1/4 cup mixture into each patty pan. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on cake rack before frosting.
Contributed by Cath Armstrong
healthy fruit cake
Ingredients:
2 1/4 cups (500g) mixed fruit
1 cup apricot nectar
1 teaspoon honey
1 cup of mashed pumpkin
1 1/2 cups of S.R. flour
1 teaspoon mixed spice
1 teaspoon bi-carb soda
Method:
Grease a loaf tin, cover with baking Paper. Combine fruit, honey and fruit juice, boil, reduce heat simmer 3 minutes. Transfer to bowl, when cool, stir in pumpkin, flour and spices. Spread into pan, Bake 180°C for about an hour .Cover & cool in pan.
2 1/4 cups (500g) mixed fruit
1 cup apricot nectar
1 teaspoon honey
1 cup of mashed pumpkin
1 1/2 cups of S.R. flour
1 teaspoon mixed spice
1 teaspoon bi-carb soda
Method:
Grease a loaf tin, cover with baking Paper. Combine fruit, honey and fruit juice, boil, reduce heat simmer 3 minutes. Transfer to bowl, when cool, stir in pumpkin, flour and spices. Spread into pan, Bake 180°C for about an hour .Cover & cool in pan.
hi-lite cake
Ingredients:
2 cups SR flour
1-1/2 cups sugar
4 tbsp custard powder
4 eggs
1 cup milk
225g (1/2 tub) margarine
1 tsp of vanilla essence - optional
Method:
Place all ingredients in a large bowl and beat flat out for 2-3 minutes. Place in a greased, lined 10" square cake tin in a moderate oven (about 175C) for 1 hour. This makes a lovely light cake a bit like the shop bought butter cakes.
If I make chocolate I reduce the flour by 1/2 cup and add 1/2 cup cocoa instead, I also replace the custard powder with cornflour sometimes in a choc cake.
Our favourite variety is to make the normal vanilla one, and at the end of the mixing gently add 1/2 cup each of finely grated walnuts and cooking chocolate. This makes a cake similar to a German choc walnut cake with an unpronounceable and hard to spell name.
I always ice with butter frosting. I have also used kugelhopf tins or made 2 bar cakes from the recipes or muffins, it's a very versatile recipe.
Contributed by Joy Sleeman, 16th March 2015
2 cups SR flour
1-1/2 cups sugar
4 tbsp custard powder
4 eggs
1 cup milk
225g (1/2 tub) margarine
1 tsp of vanilla essence - optional
Method:
Place all ingredients in a large bowl and beat flat out for 2-3 minutes. Place in a greased, lined 10" square cake tin in a moderate oven (about 175C) for 1 hour. This makes a lovely light cake a bit like the shop bought butter cakes.
If I make chocolate I reduce the flour by 1/2 cup and add 1/2 cup cocoa instead, I also replace the custard powder with cornflour sometimes in a choc cake.
Our favourite variety is to make the normal vanilla one, and at the end of the mixing gently add 1/2 cup each of finely grated walnuts and cooking chocolate. This makes a cake similar to a German choc walnut cake with an unpronounceable and hard to spell name.
I always ice with butter frosting. I have also used kugelhopf tins or made 2 bar cakes from the recipes or muffins, it's a very versatile recipe.
Contributed by Joy Sleeman, 16th March 2015
individual chocolate cakes with chocolate frosting
Ingredients:
1/2 cup of water
1 large egg yolk
2 tsp of vanilla extract, divided
90g unsalted butter, melted and cooled
125g unsweetened cocoa powder
1/2 tsp of bicarbonate soda
1/2 cup of sugar
180g milk chocolate, chopped fine
125g of bittersweet chocolate, chopped fine
150ml of sour cream, at room temperature
Method:
Pre-heat oven to 160 degrees Celsius.
Place the rack into the center of the oven.
Lightly spray 6 muffin tin cups with a non-stick cooking spray.
Lightly dust the cups with flour, tapping out any excess.
Place the water, egg yolk and 1 tsp of vanilla into a mixing bowl and stir to blend.
Slowly pour, while whisking, the cooled melted butter into the mixture.
Sift the flour, cocoa powder and bicarbonate soda into the mixing bowl.
Whisk to blend together well.
Add the sugar and whisk again to combine.
Add the egg mixture and stir until the dry ingredients are just moistened through (do not over mix).
Spoon the batter into the individual muffin cups.
Bake 25 minutes or until a toothpick inserted in centre comes out clean.
Remove to a cake rack to cool for 15 minutes.
Run a knife around and under each cake and carefully lift out.
Place back on the cake rack to continue cooling.
To make the icing, place both types of chocolate into the top of a double boiler over simmering water.
Heat, stirring often, until the chocolate has completely melted and is smooth.
Remove the top pan with the chocolate from the heat and allow the chocolate to cool 5 minutes.
Stir in the sour cream and remaining vanilla until well blended.
Frost the cakes on the top and sides.
Makes 6 individual cakes
You can also make this as one cake by pouring the batter into a round 22cm pan and baking it as directed above.
From the August 2013 Journal
1/2 cup of water
1 large egg yolk
2 tsp of vanilla extract, divided
90g unsalted butter, melted and cooled
125g unsweetened cocoa powder
1/2 tsp of bicarbonate soda
1/2 cup of sugar
180g milk chocolate, chopped fine
125g of bittersweet chocolate, chopped fine
150ml of sour cream, at room temperature
Method:
Pre-heat oven to 160 degrees Celsius.
Place the rack into the center of the oven.
Lightly spray 6 muffin tin cups with a non-stick cooking spray.
Lightly dust the cups with flour, tapping out any excess.
Place the water, egg yolk and 1 tsp of vanilla into a mixing bowl and stir to blend.
Slowly pour, while whisking, the cooled melted butter into the mixture.
Sift the flour, cocoa powder and bicarbonate soda into the mixing bowl.
Whisk to blend together well.
Add the sugar and whisk again to combine.
Add the egg mixture and stir until the dry ingredients are just moistened through (do not over mix).
Spoon the batter into the individual muffin cups.
Bake 25 minutes or until a toothpick inserted in centre comes out clean.
Remove to a cake rack to cool for 15 minutes.
Run a knife around and under each cake and carefully lift out.
Place back on the cake rack to continue cooling.
To make the icing, place both types of chocolate into the top of a double boiler over simmering water.
Heat, stirring often, until the chocolate has completely melted and is smooth.
Remove the top pan with the chocolate from the heat and allow the chocolate to cool 5 minutes.
Stir in the sour cream and remaining vanilla until well blended.
Frost the cakes on the top and sides.
Makes 6 individual cakes
You can also make this as one cake by pouring the batter into a round 22cm pan and baking it as directed above.
From the August 2013 Journal
johnny cakes
Granny Armstrong would make Johnny cakes for morning tea on the farm. They are a family favourite and she kept the recipe a secret for years. She passed it on to me just before we were married. She knew Johnny cakes are Wayne's favourite treat.
Ingredients:
2 cups SR Flour
1 cup coconut
1 cup dried fruit
½ cup crushed nuts
125g butter, melted
½ cup sugar
2 eggs
½ cup milk
1 tsp cinnamon
Method:
Melt butter. Add sugar, beaten eggs and milk. Mix in cinnamon, nuts, coconut, dried fruit and flour. Drop tablespoonfuls onto a greased biscuit tray. Sprinkle with sugar if desired. Bake at 200 degrees for 20 minutes, until golden brown.
Contributed by Cath Armstrong
Ingredients:
2 cups SR Flour
1 cup coconut
1 cup dried fruit
½ cup crushed nuts
125g butter, melted
½ cup sugar
2 eggs
½ cup milk
1 tsp cinnamon
Method:
Melt butter. Add sugar, beaten eggs and milk. Mix in cinnamon, nuts, coconut, dried fruit and flour. Drop tablespoonfuls onto a greased biscuit tray. Sprinkle with sugar if desired. Bake at 200 degrees for 20 minutes, until golden brown.
Contributed by Cath Armstrong
kidney bean and blueberry muffins
I found this sweet muffin recipe using red kidney beans on the Internet. I assume you could just leave out the blueberries and add cocoa to make them chocolate.
Ingredients:
2 cans drained and rinsed red kidney beans or 3 cups cooked dry-packaged beans
1/3 cup milk
1 cup sugar
1/4 cup softened butter or marg
3 large eggs
2 tsp vanilla
1 cup plain flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp all spice
1/2 tsp ground cloves
1 cup blueberries
3/4 cup pecans
Method:
Blend beans and milk til smooth, add all other ingredients, bake in greased muffin tray. I've not made these but they sound interesting.
Contributed by Rachael, Rivervale, 18th April 2008
Ingredients:
2 cans drained and rinsed red kidney beans or 3 cups cooked dry-packaged beans
1/3 cup milk
1 cup sugar
1/4 cup softened butter or marg
3 large eggs
2 tsp vanilla
1 cup plain flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp all spice
1/2 tsp ground cloves
1 cup blueberries
3/4 cup pecans
Method:
Blend beans and milk til smooth, add all other ingredients, bake in greased muffin tray. I've not made these but they sound interesting.
Contributed by Rachael, Rivervale, 18th April 2008
lauren's marvellous muffins
2 cups self raising flour
1 cup sugar
1/2 cup oil or melted butter
1 x egg
1/2 cup milk
Mix all dry ingredients together then add the wet ingredients into the dry mix having already mixed the wet ingredients together. Add all of the left over "yucky" fruit that you like, including half knawed apples, I don't even bother to peel them, just cut them into fine bits, left over cereal, porridge, raisins, currants, jam, coconut.
Whatever you have on hand.
I then add about half a teaspoon of sugar to the top of each muffin and bake for approximately 20 minutes at about 175 C.
That’s the original instructions, my take on this is when I make a batch I also get out 4 sandwich sized ziplock bags and on the white panel on the front I write in fine line texta the wet ingredients and the time and temperature bit, so I have my flour and sugar and I scoop 5 lots , one for each bag and one in the bowl, seal the bags excluding the air at the top and I keep mine in a 20 lt tub in the pantry with my other packet mixes, ready to go when I need something in a hurry. When you use a bag mix just save the bag and reuse next time you make a bulk mix.
I use this with those dodgy bananas, bottom of the cereal packet crumbs, chop the single strawberry or last 4 blueberries that someone’s left in the punnet (really!), I also chuck in a bit of spice and a handful of dried fruit or choc chips and the last of the nuts. This is a great recipe for using up odds and ends that I got from a waste not want not site, so perfect for cheapskaters. Now I don’t buy cakes in cafes, or packs in the supermarket but I’m pretty sure you’d have to pay $4-5 each in a shop and by MOOing this we’ve just saved ourselves a pretty penny . It also freezes well.
Contributed by Joyofquilting
1 cup sugar
1/2 cup oil or melted butter
1 x egg
1/2 cup milk
Mix all dry ingredients together then add the wet ingredients into the dry mix having already mixed the wet ingredients together. Add all of the left over "yucky" fruit that you like, including half knawed apples, I don't even bother to peel them, just cut them into fine bits, left over cereal, porridge, raisins, currants, jam, coconut.
Whatever you have on hand.
I then add about half a teaspoon of sugar to the top of each muffin and bake for approximately 20 minutes at about 175 C.
That’s the original instructions, my take on this is when I make a batch I also get out 4 sandwich sized ziplock bags and on the white panel on the front I write in fine line texta the wet ingredients and the time and temperature bit, so I have my flour and sugar and I scoop 5 lots , one for each bag and one in the bowl, seal the bags excluding the air at the top and I keep mine in a 20 lt tub in the pantry with my other packet mixes, ready to go when I need something in a hurry. When you use a bag mix just save the bag and reuse next time you make a bulk mix.
I use this with those dodgy bananas, bottom of the cereal packet crumbs, chop the single strawberry or last 4 blueberries that someone’s left in the punnet (really!), I also chuck in a bit of spice and a handful of dried fruit or choc chips and the last of the nuts. This is a great recipe for using up odds and ends that I got from a waste not want not site, so perfect for cheapskaters. Now I don’t buy cakes in cafes, or packs in the supermarket but I’m pretty sure you’d have to pay $4-5 each in a shop and by MOOing this we’ve just saved ourselves a pretty penny . It also freezes well.
Contributed by Joyofquilting
leftover spag bol muffins
Ingredients:
1 cup leftover bolognaise sauce
2 cups SR flour
2 cups grated cheese
1 cup milk
2 eggs
Method:
Preheat oven to 180 degrees. Pour all ingredients in a bowl and mix with a wooden spoon until well combined. Line muffin tins with paper cases. Spoon 2 heaped tablespoons of mixture into each tin. Place into oven for 20 minutes. Remove and turn out onto wire rack to cool.
To freeze muffins:
Cool muffins completely.
Wrap single muffins tightly in clingwrap.
Pack singly in ziplock sandwich bags, expressing as much air as possible.
Freeze for up to 1 month.
1 cup leftover bolognaise sauce
2 cups SR flour
2 cups grated cheese
1 cup milk
2 eggs
Method:
Preheat oven to 180 degrees. Pour all ingredients in a bowl and mix with a wooden spoon until well combined. Line muffin tins with paper cases. Spoon 2 heaped tablespoons of mixture into each tin. Place into oven for 20 minutes. Remove and turn out onto wire rack to cool.
To freeze muffins:
Cool muffins completely.
Wrap single muffins tightly in clingwrap.
Pack singly in ziplock sandwich bags, expressing as much air as possible.
Freeze for up to 1 month.
Lemon Heaven Muffins
These are my absolute fav muffins as they taste divine and are soooo easy!
Ingredients:
2 Cups of self raising flour
3/4 Cup sugar
Mix
1 egg
1 Cup of milk
Rind of 1 lemon
75 gms of melted butter or margarine (do this first to cool before adding to the wet ingredients)
Mix
Method:
Pre-heat oven to 200 degrees Celsius. Mix egg, milk, lemon rind and melted butter together. Add wet to dry ingredients and fold through. Spoon into greased muffin trays.
Bake for 15 minutes; if your oven is usually over hot check after 12 minutes, the tops should be well risen and golden brown.
Topping
1/4 cup lemon juice
1/4 cup sugar
Warm lemon juice and sugar to melt sugar, do not boil! Drizzle over hot muffins, personally I love this syrup so I always make double recipe and drench the hot muffins with it, using extra zest in muffins too.
Contributed by Lisa Jackson
Ingredients:
2 Cups of self raising flour
3/4 Cup sugar
Mix
1 egg
1 Cup of milk
Rind of 1 lemon
75 gms of melted butter or margarine (do this first to cool before adding to the wet ingredients)
Mix
Method:
Pre-heat oven to 200 degrees Celsius. Mix egg, milk, lemon rind and melted butter together. Add wet to dry ingredients and fold through. Spoon into greased muffin trays.
Bake for 15 minutes; if your oven is usually over hot check after 12 minutes, the tops should be well risen and golden brown.
Topping
1/4 cup lemon juice
1/4 cup sugar
Warm lemon juice and sugar to melt sugar, do not boil! Drizzle over hot muffins, personally I love this syrup so I always make double recipe and drench the hot muffins with it, using extra zest in muffins too.
Contributed by Lisa Jackson
lemon lime syrup cake
Ingredients:
1 lemon, rind and juice
1 lime, rind and juice
3eggs
125g butter
1 cup plain Greek yoghurt
1 3/4cup SR flour
1 cup caster sugar
Syrup:
1/2 cup water
Juice of 1 lemon
Juice of 2 limes
3/4 cup caster sugar
Method:
Preheat oven to 150 degrees Celsius. Grease and line cake tin. Cream butter and sugar, add lemon and lime rind, add eggs one at a time mixing well between each egg. Combine juices with yoghurt and add to butter mix alternating with flour. Pour into prepared cake tin and bake 50 minutes. Remove from oven when cooked and cool on a cake rack. Pierce top of cake with a skewer to make holes for syrup. Pour syrup over warm cake. Allow to cool before slicing.
To make syrup mix water, juice and sugar in a small saucepan. Bring slowly to the boil, stirring continuously. Turn heat down and simmer ten minutes until syrup has thickened.
Contributed by Narelle, Mooroolbark, 4th January 2010
1 lemon, rind and juice
1 lime, rind and juice
3eggs
125g butter
1 cup plain Greek yoghurt
1 3/4cup SR flour
1 cup caster sugar
Syrup:
1/2 cup water
Juice of 1 lemon
Juice of 2 limes
3/4 cup caster sugar
Method:
Preheat oven to 150 degrees Celsius. Grease and line cake tin. Cream butter and sugar, add lemon and lime rind, add eggs one at a time mixing well between each egg. Combine juices with yoghurt and add to butter mix alternating with flour. Pour into prepared cake tin and bake 50 minutes. Remove from oven when cooked and cool on a cake rack. Pierce top of cake with a skewer to make holes for syrup. Pour syrup over warm cake. Allow to cool before slicing.
To make syrup mix water, juice and sugar in a small saucepan. Bring slowly to the boil, stirring continuously. Turn heat down and simmer ten minutes until syrup has thickened.
Contributed by Narelle, Mooroolbark, 4th January 2010
lemon poppy seed muffins
Ingredients:
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
4 tbsp lemon juice
2 cups SR flour
1/2 cup MOO buttermilk
2 tbsp poppy seeds
Method:
Preheat oven to 175 degrees Celsius. Line a 12 cup muffin pan with muffin papers. Sift the flour into a large bowl. Mix the oil and sugar, add beaten eggs, vanilla extract and lemon juice. Add the buttermilk and mix until just blended, do not over mix. Carefully fold in the poppy seeds. Fill muffin pans. Bake 20 minutes until golden on top.
Notes:
If you have your own lemons this recipe costs $1.85 to make, costing just 15 cents per muffin. If you must lemons it will cost between $2.05 and $2.25 to make, costing between 17 cents and 19 cents per muffin.
To bring the cost down, use cup cake size papers, you'll get 24 cup cakes from this recipe bringing the cost down to between 7 cents and 10 cents per muffin.
Olive oil can be used in this recipe, it gives a very moist muffin.
Replace lemon juice with orange juice for orange poppy seed muffins.
Can be iced with a lemon (or orange) cream cheese frosting if desired.
Contributed by Cath Armstrong
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
4 tbsp lemon juice
2 cups SR flour
1/2 cup MOO buttermilk
2 tbsp poppy seeds
Method:
Preheat oven to 175 degrees Celsius. Line a 12 cup muffin pan with muffin papers. Sift the flour into a large bowl. Mix the oil and sugar, add beaten eggs, vanilla extract and lemon juice. Add the buttermilk and mix until just blended, do not over mix. Carefully fold in the poppy seeds. Fill muffin pans. Bake 20 minutes until golden on top.
Notes:
If you have your own lemons this recipe costs $1.85 to make, costing just 15 cents per muffin. If you must lemons it will cost between $2.05 and $2.25 to make, costing between 17 cents and 19 cents per muffin.
To bring the cost down, use cup cake size papers, you'll get 24 cup cakes from this recipe bringing the cost down to between 7 cents and 10 cents per muffin.
Olive oil can be used in this recipe, it gives a very moist muffin.
Replace lemon juice with orange juice for orange poppy seed muffins.
Can be iced with a lemon (or orange) cream cheese frosting if desired.
Contributed by Cath Armstrong
lemon syrup cake
Ingredients:
125g Butter
1 1/2 cups of sugar
1 1/2 cups SR Flour
1/2 cup milk
2 eggs
2 lemons
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter, 1 cup of sugar and rind of 2 lemons . Add eggs one at a time. Add half the sifted flour and half the milk and stir to combine. Repeat with remaining flour and milk . Spoon into a well greased loaf pan and bake for 45-50 minutes. Remove from oven and pour lemon syrup over the hot cake. Cool in the tin.
Syrup
Combine remaining sugar and juice of lemons in a small saucepan. Stir over a low heat until sugar dissolves.
125g Butter
1 1/2 cups of sugar
1 1/2 cups SR Flour
1/2 cup milk
2 eggs
2 lemons
Method:
Pre-heat oven to 180 degrees Celsius. Cream butter, 1 cup of sugar and rind of 2 lemons . Add eggs one at a time. Add half the sifted flour and half the milk and stir to combine. Repeat with remaining flour and milk . Spoon into a well greased loaf pan and bake for 45-50 minutes. Remove from oven and pour lemon syrup over the hot cake. Cool in the tin.
Syrup
Combine remaining sugar and juice of lemons in a small saucepan. Stir over a low heat until sugar dissolves.
lemon syrup loaf
Ingredients:
125g Butter
1 1/2 cups of sugar
1 1/2 cups SR Flour
1/2 cup milk
2 eggs
2 lemons
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a loaf tin. Cream butter, 1 cup of sugar and rind of 2 lemons. Add eggs one at a time, beating well between additions. Add half the flour and half the milk and stir to combine. Add remaining flour and milk, beating well. Spoon into baking paper lined loaf pan and bake for 45-50 minutes. While cake is baking, make the syrup. Combine remaining half a cup of sugar and lemon juice in a small saucepan. Slowly bring to a simmer over a low heat, stirring to dissolve the sugar. Allow to simmer 1 minute. Remove from heat. When cake is cooked, remove from oven. Use a skewer to poke holes in top of cake. Pour syrup over hot cake in tin. Allow to cool in the tin.
125g Butter
1 1/2 cups of sugar
1 1/2 cups SR Flour
1/2 cup milk
2 eggs
2 lemons
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a loaf tin. Cream butter, 1 cup of sugar and rind of 2 lemons. Add eggs one at a time, beating well between additions. Add half the flour and half the milk and stir to combine. Add remaining flour and milk, beating well. Spoon into baking paper lined loaf pan and bake for 45-50 minutes. While cake is baking, make the syrup. Combine remaining half a cup of sugar and lemon juice in a small saucepan. Slowly bring to a simmer over a low heat, stirring to dissolve the sugar. Allow to simmer 1 minute. Remove from heat. When cake is cooked, remove from oven. Use a skewer to poke holes in top of cake. Pour syrup over hot cake in tin. Allow to cool in the tin.
lemonade scones
Ingredients:
1 cup of lemonade
1 cup of cream
3 cups of self-raising flour
Method:
Preheat oven to very hot 220C. Add lemonade and cream to flour, mix to form soft dough, then place mixture on floured surface. Knead dough to a 2 cm thickness and cut with a floured cutter. Place close together on tray, brush with whisked egg and bake for 10 - 15 minutes.
Contributed by Kellie, Oakleigh, 2nd August 2005
1 cup of lemonade
1 cup of cream
3 cups of self-raising flour
Method:
Preheat oven to very hot 220C. Add lemonade and cream to flour, mix to form soft dough, then place mixture on floured surface. Knead dough to a 2 cm thickness and cut with a floured cutter. Place close together on tray, brush with whisked egg and bake for 10 - 15 minutes.
Contributed by Kellie, Oakleigh, 2nd August 2005
light lunch muffins
Ingredients:
1 grated apple with skin on
1 small mashed banana
Half a cup of plain yoghurt
Half a cup of raw sugar
1 cup of self raising flour
enough cold water to make a sticky dough
Method:
Mix fruit with yoghurt and sugar. Stir in flour and beat well. Add water and quickly mix until sticky dough forms. Place one dessertspoonful in each greased muffin pan then bake in a hot oven (between 180 or 200 degrees) until golden brown.
Makes one dozen.
Contributed by Laurian Whyte, 5th May 2013
1 grated apple with skin on
1 small mashed banana
Half a cup of plain yoghurt
Half a cup of raw sugar
1 cup of self raising flour
enough cold water to make a sticky dough
Method:
Mix fruit with yoghurt and sugar. Stir in flour and beat well. Add water and quickly mix until sticky dough forms. Place one dessertspoonful in each greased muffin pan then bake in a hot oven (between 180 or 200 degrees) until golden brown.
Makes one dozen.
Contributed by Laurian Whyte, 5th May 2013
magic custard cake
Ingredients:
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
125g butter, melted
3/4 cup plain flour
2 cups milk lukewarm
icing sugar for dusting cake
Method:
Preheat oven to 160 degrees Celsius. Grease and line 20cm square cake tin with baking paper. Separate eggs. Beat egg whites until stiff. Place egg whites in a bowl and set aside. Beat the egg yolks and sugar until light. Add butter and vanilla. Beat for two minutes. Add the flour, mixing until fully incorporated. Slowly add the milk and beat until everything is well mixed together. Add a third of the egg whites, folding them in gently with a spatula. and gently fold them in using a spatula. Repeat until all egg whites are folded in. Pour batter into cake tin and bake for approximately 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup sugar
125g butter, melted
3/4 cup plain flour
2 cups milk lukewarm
icing sugar for dusting cake
Method:
Preheat oven to 160 degrees Celsius. Grease and line 20cm square cake tin with baking paper. Separate eggs. Beat egg whites until stiff. Place egg whites in a bowl and set aside. Beat the egg yolks and sugar until light. Add butter and vanilla. Beat for two minutes. Add the flour, mixing until fully incorporated. Slowly add the milk and beat until everything is well mixed together. Add a third of the egg whites, folding them in gently with a spatula. and gently fold them in using a spatula. Repeat until all egg whites are folded in. Pour batter into cake tin and bake for approximately 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.
magic mayonnaise chocolate cake
Ingredients:
2 cups plain flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. bicarb soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp vanilla extract
1 cup mayonnaise
1-1/3 cups water
Method:
Preheat oven to 180 degrees Celsius. Grease two 20cm round cake tins; line the bases with baking paper.
In medium bowl, combine flour, cocoa, bicarb soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centres comes out clean. Cool in tins10 minutes; remove from pans and cool completely on cake racks.
2 cups plain flour
2/3 cup unsweetened cocoa powder
1-1/4 tsp. bicarb soda
1/4 tsp. baking powder
3 eggs
1-2/3 cups sugar
1 tsp vanilla extract
1 cup mayonnaise
1-1/3 cups water
Method:
Preheat oven to 180 degrees Celsius. Grease two 20cm round cake tins; line the bases with baking paper.
In medium bowl, combine flour, cocoa, bicarb soda and baking powder; set aside.
In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted in centres comes out clean. Cool in tins10 minutes; remove from pans and cool completely on cake racks.
Melt in Your Mouth Chocolate Pound Cake
This moist pound cake is perfect for that mid morning snack. Add a cup of your favourite flavoured coffee and you have the perfect pick me up for the rest of your busy morning. Make this cake the perfect evening meal dessert. Top with assorted grilled fruit such as peaches, pears or cherries. Place the fruit slices over the cake. Sprinkle with sugar and dot with bits of butter. Grill 15cm from the heat source for 1 minute or until the fruit is caramelized.
Ingredients:
1/4 cup + 2 tbsp of buttermilk
1/4 tsp bicarbonate soda
1 large egg
1 tsp vanilla extract
3/4 cup plain flour
2/3 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup + 2 tbsp unsalted butter
Method:
Lightly spray the inside of a loaf pan with cooking spray.
Dust the pan with flour and tap out any excess.
Pre-heat oven to 160 degrees Celsius.
Place the rack into the middle of the oven.
Pour the buttermilk into a mixing bowl.
Whisk in the bicarbonate soda.
Carefully stir in the egg and the vanilla.
In another bowl gently whisk together the flour, sugar and cocoa powder.
Add in the butter and half of the buttermilk mixture.
With an electric mixer on low speed mix until the dry ingredients are just moistened.
Up the mixer speed to medium and beat 45 seconds or until the batter is lightened and doubled in amount.
Add the remaining buttermilk and beat for 20 seconds.
Spread the batter into the prepared loaf pan.
Bake 30 minutes or until a toothpick inserted in the centre comes out clean.
Remove the pan and place on a wire rack to cool for 10 minutes.
Remove the cake from the pan and place the cake on the wire rack until cooled completely.
Makes 8 servings.
From the August 2013 Journal
Ingredients:
1/4 cup + 2 tbsp of buttermilk
1/4 tsp bicarbonate soda
1 large egg
1 tsp vanilla extract
3/4 cup plain flour
2/3 cup sugar
1/4 cup unsweetened cocoa powder
1/4 cup + 2 tbsp unsalted butter
Method:
Lightly spray the inside of a loaf pan with cooking spray.
Dust the pan with flour and tap out any excess.
Pre-heat oven to 160 degrees Celsius.
Place the rack into the middle of the oven.
Pour the buttermilk into a mixing bowl.
Whisk in the bicarbonate soda.
Carefully stir in the egg and the vanilla.
In another bowl gently whisk together the flour, sugar and cocoa powder.
Add in the butter and half of the buttermilk mixture.
With an electric mixer on low speed mix until the dry ingredients are just moistened.
Up the mixer speed to medium and beat 45 seconds or until the batter is lightened and doubled in amount.
Add the remaining buttermilk and beat for 20 seconds.
Spread the batter into the prepared loaf pan.
Bake 30 minutes or until a toothpick inserted in the centre comes out clean.
Remove the pan and place on a wire rack to cool for 10 minutes.
Remove the cake from the pan and place the cake on the wire rack until cooled completely.
Makes 8 servings.
From the August 2013 Journal
microwave fruit cake
Ingredients:
1kg mixed fruit
200g butter
1cup brown sugar
2tbsp liquid (orange juice, brandy or water)
Cook on high for 5 minutes. Let go completely cold.
Add: 4 eggs
1 cup self-raising flour
1tsp mixed spice (or more to taste)
1tsp Parisienne Essence – see note
Mix well into fruit mixture.
Cook in a 20cm microwave safe round cake pan. Line base of pan with baking paper. Wrap outside with foil, extending 2cm above top of pan. Secure with a rubber band. Cook 25 minutes on medium. Let cool in pan.
Note: As this cake is cooked in the microwave, it doesn’t brown like a traditional fruit cake. The Parisienne Essence darkens the cake, giving it a more traditional look.
Contributed by Cath Armstrong
1kg mixed fruit
200g butter
1cup brown sugar
2tbsp liquid (orange juice, brandy or water)
Cook on high for 5 minutes. Let go completely cold.
Add: 4 eggs
1 cup self-raising flour
1tsp mixed spice (or more to taste)
1tsp Parisienne Essence – see note
Mix well into fruit mixture.
Cook in a 20cm microwave safe round cake pan. Line base of pan with baking paper. Wrap outside with foil, extending 2cm above top of pan. Secure with a rubber band. Cook 25 minutes on medium. Let cool in pan.
Note: As this cake is cooked in the microwave, it doesn’t brown like a traditional fruit cake. The Parisienne Essence darkens the cake, giving it a more traditional look.
Contributed by Cath Armstrong
milo muffins
Ingredients:
1 3/4 cups SR flour
1/2 cup milk choc bits
1/2 cup white choc bits
I cup Milo
1 1/4 cups milk
75g melted butter
1 egg
Method:
Combine sifted flour and choc bits in bowl. Combine milk, Milo and melted butter. Add to dry ingredients with lightly beaten egg. Mix lightly until combined. Spoon into tin or muffin papers. Cook on 200 degrees C for 20-25 minutes until cooked.
Note: This recipe does not contain any sugar so for some it may not be as sweet as they may like. I added a good heaped dessert spoon of sugar to sweeten them. Others like them as they are. Don't be too fussy about the choc bits. Throw in a cup of something chocolate e.g.. buttons, broken choc bars etc. Just chop them up small.
Contributed by Keren, 3rd June 2010
1 3/4 cups SR flour
1/2 cup milk choc bits
1/2 cup white choc bits
I cup Milo
1 1/4 cups milk
75g melted butter
1 egg
Method:
Combine sifted flour and choc bits in bowl. Combine milk, Milo and melted butter. Add to dry ingredients with lightly beaten egg. Mix lightly until combined. Spoon into tin or muffin papers. Cook on 200 degrees C for 20-25 minutes until cooked.
Note: This recipe does not contain any sugar so for some it may not be as sweet as they may like. I added a good heaped dessert spoon of sugar to sweeten them. Others like them as they are. Don't be too fussy about the choc bits. Throw in a cup of something chocolate e.g.. buttons, broken choc bars etc. Just chop them up small.
Contributed by Keren, 3rd June 2010
Mix in the Pan Chocolate Cake
This would have to be the easiest cake to make. It's mixed and baked in the tin. No greasing or lining necessary. Just mix and bake. And it's delicious, moist and rich, the perfect chocolate cake.
Ingredients:
1-1/2 cups plain flour
1 cup sugar
4 tbsp cocoa
1 tsp bicarbonate soda
1 tsp salt
6 tbsp oil (I use a light olive oil)
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 cup cold water
Method:
Pre-heat oven to 175 degrees Celsius. This cake is so quick and easy to make because it can be mixed and baked right in the 20cm square pan. Greasing the pan is not necessary. Mix flour, sugar, cocoa, bicarb soda and salt with a whisk until well blended. Pour the oil, vinegar, vanilla and cold water (all at once) on top of the dry ingredients. Stir with a fork until all the ingredients are thoroughly blended together but do not over-mix. Bake 35 to 40 minutes or until a toothpick inserted in the centre comes out clean. Delicious!
Contributed by Cath Armstrong
Ingredients:
1-1/2 cups plain flour
1 cup sugar
4 tbsp cocoa
1 tsp bicarbonate soda
1 tsp salt
6 tbsp oil (I use a light olive oil)
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 cup cold water
Method:
Pre-heat oven to 175 degrees Celsius. This cake is so quick and easy to make because it can be mixed and baked right in the 20cm square pan. Greasing the pan is not necessary. Mix flour, sugar, cocoa, bicarb soda and salt with a whisk until well blended. Pour the oil, vinegar, vanilla and cold water (all at once) on top of the dry ingredients. Stir with a fork until all the ingredients are thoroughly blended together but do not over-mix. Bake 35 to 40 minutes or until a toothpick inserted in the centre comes out clean. Delicious!
Contributed by Cath Armstrong
Moist Coconut Cake
Ingredients:
2 cups self raising flour
1-1/4 cups caster sugar
2 eggs lightly beaten
450g can coconut cream
2-1/2 cups coconut
Method:
Sift flour into bowl. Mix in caster sugar and eggs. Add coconut cream and coconut. Mix well until all combined. Pour batter into a greased 30cm cake tin. Bake in preheated oven at 180 degrees for 35-40 minutes. Allow cake to cool in tin. Once cake is cool, dust with icing sugar.
Contributed by Cath Armstrong
2 cups self raising flour
1-1/4 cups caster sugar
2 eggs lightly beaten
450g can coconut cream
2-1/2 cups coconut
Method:
Sift flour into bowl. Mix in caster sugar and eggs. Add coconut cream and coconut. Mix well until all combined. Pour batter into a greased 30cm cake tin. Bake in preheated oven at 180 degrees for 35-40 minutes. Allow cake to cool in tin. Once cake is cool, dust with icing sugar.
Contributed by Cath Armstrong
Mum's Passionfruit Sponge
Ingredients:
3 eggs, separated
Pinch salt (this is important, don't leave it out)
1 tsp pure vanilla
4 tablespoons castor sugar
3 rounded tablespoons cornflour
1 dessertspoon plain flour
1 teaspoon baking powder
300ml cream
1 cup icing sugar
1 passionfruit
1 tablespoon water
Method:
Bring the eggs to room temperature. Separate and beat the egg whites with salt till thick and white and fluffy and able to hold peaks. Using a metal spoon slowly fold in the sugar. Beat egg yolks with vanilla and add to egg white mixture. Sift cornflour, plain flour and baking powder together. Fold into egg mixture with a metal spoon. Pour into a greased and floured sponge tin. Bake at 160 degrees for 20 minutes. Cake is cooked if it springs back after being lightly pressed in the centre. Let cool 5 minutes in tin before turning out onto a cake rack to cool.
Once the cake is cooled slice it in half through the centre. Beat the cream until thick and spread on one layer of cake, cut side up. Place the second layer on top. Mix icing sugar and passionfruit together. If icing is too stiff add water a little at a time. Spread passionfruit icing over top of cake.
3 eggs, separated
Pinch salt (this is important, don't leave it out)
1 tsp pure vanilla
4 tablespoons castor sugar
3 rounded tablespoons cornflour
1 dessertspoon plain flour
1 teaspoon baking powder
300ml cream
1 cup icing sugar
1 passionfruit
1 tablespoon water
Method:
Bring the eggs to room temperature. Separate and beat the egg whites with salt till thick and white and fluffy and able to hold peaks. Using a metal spoon slowly fold in the sugar. Beat egg yolks with vanilla and add to egg white mixture. Sift cornflour, plain flour and baking powder together. Fold into egg mixture with a metal spoon. Pour into a greased and floured sponge tin. Bake at 160 degrees for 20 minutes. Cake is cooked if it springs back after being lightly pressed in the centre. Let cool 5 minutes in tin before turning out onto a cake rack to cool.
Once the cake is cooled slice it in half through the centre. Beat the cream until thick and spread on one layer of cake, cut side up. Place the second layer on top. Mix icing sugar and passionfruit together. If icing is too stiff add water a little at a time. Spread passionfruit icing over top of cake.
No-fail Scones
Ingredients:
3 cups SR flour
1 can lemonade
300ml thickened cream
Method:
Make a well in the center of the flour and pour in the lemonade and the cream. Use a fork to bring the flour in and then turn onto a floured board and knead lightly. The trick to good scones is to work quickly and lightly, so remember gently does it. Press out dough and using a glass, cut rounds to form the scones. Place onto a scone tray and bake in a hot (230 degrees) oven for 15 minutes until golden brown. Alternatively, press the dough into a lamington tray and score into squares. Bake for 15 – 20 minutes in a hot oven.
Serve with lashings of strawberry jam and whipped cream.
Makes approximately 24 large-ish scones.
Cost approximately $1.80
Contributed by Kelly, South Oakleigh, 16th October 2006
3 cups SR flour
1 can lemonade
300ml thickened cream
Method:
Make a well in the center of the flour and pour in the lemonade and the cream. Use a fork to bring the flour in and then turn onto a floured board and knead lightly. The trick to good scones is to work quickly and lightly, so remember gently does it. Press out dough and using a glass, cut rounds to form the scones. Place onto a scone tray and bake in a hot (230 degrees) oven for 15 minutes until golden brown. Alternatively, press the dough into a lamington tray and score into squares. Bake for 15 – 20 minutes in a hot oven.
Serve with lashings of strawberry jam and whipped cream.
Makes approximately 24 large-ish scones.
Cost approximately $1.80
Contributed by Kelly, South Oakleigh, 16th October 2006
Old Fashioned Custard Powder Sponge
Ingredients:
4 eggs, separated
3/4 cup castor sugar
1 cup custard powder
1 tsp cream of tartar
Method:
Pre-heat oven to 180 degrees Celsius. Prepare three 20cm sponge tins by greasing, dusting sides with flour and lining base with baking paper. With an electric mixer beat egg whites until stiff. Gently mix in beaten egg yolks. Sift dry ingredients and fold in using a metal spoon, being careful to mix well without breaking egg white down. Bake for 20 minutes, until cake starts to come away from sides of tin. Let cool in tin five minutes, then turn onto cake racks to cool completely. Spread to layers with raspberry jam and cream, place on a cake plate. Put top layer on and dust top with icing sugar.
Contributed by Catherine, North Bayswater 3rd July 2010
4 eggs, separated
3/4 cup castor sugar
1 cup custard powder
1 tsp cream of tartar
Method:
Pre-heat oven to 180 degrees Celsius. Prepare three 20cm sponge tins by greasing, dusting sides with flour and lining base with baking paper. With an electric mixer beat egg whites until stiff. Gently mix in beaten egg yolks. Sift dry ingredients and fold in using a metal spoon, being careful to mix well without breaking egg white down. Bake for 20 minutes, until cake starts to come away from sides of tin. Let cool in tin five minutes, then turn onto cake racks to cool completely. Spread to layers with raspberry jam and cream, place on a cake plate. Put top layer on and dust top with icing sugar.
Contributed by Catherine, North Bayswater 3rd July 2010
orange cake
Ingredients:
1 orange
1-1/2 cups sugar
3 eggs
1-1/4 cups oil
2 cups SR flour
Method:
Place the whole orange, sugar, eggs and oil in a food processor and blend well. Add sifted flour. Whizz until flour is mixed into orange mixture. Bake in a greased and lined loaf tin at 180 degrees for 45 min until cooked.
Note: Olive oil gives a very moist cake but can leave a “taste”. I like to use half vegetable oil, half olive oil. The result is a lovely moist cake without the taste of the olive oil.
Contributed by Cath Armstrong
1 orange
1-1/2 cups sugar
3 eggs
1-1/4 cups oil
2 cups SR flour
Method:
Place the whole orange, sugar, eggs and oil in a food processor and blend well. Add sifted flour. Whizz until flour is mixed into orange mixture. Bake in a greased and lined loaf tin at 180 degrees for 45 min until cooked.
Note: Olive oil gives a very moist cake but can leave a “taste”. I like to use half vegetable oil, half olive oil. The result is a lovely moist cake without the taste of the olive oil.
Contributed by Cath Armstrong
Orange Cloud Whipped Cream
Ingredients:
2 cups whipping cream
1/2 cup granulated sugar
1/4 tsp orange essence (add more or less to taste)
1 tablespoon orange zest
Method:
Whip the cream to soft peaks. Add the sugar, juice, and zest and continue whipping until stiff peaks form.
Contributed by Cath Armstrong
2 cups whipping cream
1/2 cup granulated sugar
1/4 tsp orange essence (add more or less to taste)
1 tablespoon orange zest
Method:
Whip the cream to soft peaks. Add the sugar, juice, and zest and continue whipping until stiff peaks form.
Contributed by Cath Armstrong
Orange Upside Down Cake
Ingredients:
1/4 cup butter
1 cup packed brown sugar
4 oranges
2 cups SR flour
1 cup sugar
1/2 cup orange juice
2 eggs
3 tbsp butter, melted
1 1/2 tablespoon marmalade
1 tablespoons water
Method:
Preheat the oven to 180 degrees Celsius. Grate the zest from the oranges. With a paring knife, peel the oranges, removing the outer white membrane. Slice the oranges horizontally into 1/4 inch thick slices. Remove the seeds. Set aside. In 32cm x 22cm baking dish melt the butter in the oven. Spread brown sugar over butter and stir in and then spread evenly across the bottom of the pan. Arrange orange slices on the brown sugar. Combine flour and sugar. Beat in orange juice, eggs and melted butter. Add the orange zest. Pour the batter over the orange slices and brown sugar. Bake for 30 to 35 minutes or until a toothpick inserted in centre comes out clean. Let cool for about three minutes. Place a large serving plate or cutting board upside down on pan so that the pan is covered. Turn the plate and cutting board over and, holding the pan and cutting broad together about five centimetres off the benchtop, drop the two together. The cake will pop out onto the cutting board. Remove the pan. Cool 20 minutes. While the cake is cooling, make the orange marmalade glaze. Add the marmalade and water to a small saucepan. Heat until the marmalade is melted. Strain the marmalade to remove the pieces. Brush the glaze over the cake. Serve with Orange Cloud Whipped Cream.
Contributed by Cath Armstrong
1/4 cup butter
1 cup packed brown sugar
4 oranges
2 cups SR flour
1 cup sugar
1/2 cup orange juice
2 eggs
3 tbsp butter, melted
1 1/2 tablespoon marmalade
1 tablespoons water
Method:
Preheat the oven to 180 degrees Celsius. Grate the zest from the oranges. With a paring knife, peel the oranges, removing the outer white membrane. Slice the oranges horizontally into 1/4 inch thick slices. Remove the seeds. Set aside. In 32cm x 22cm baking dish melt the butter in the oven. Spread brown sugar over butter and stir in and then spread evenly across the bottom of the pan. Arrange orange slices on the brown sugar. Combine flour and sugar. Beat in orange juice, eggs and melted butter. Add the orange zest. Pour the batter over the orange slices and brown sugar. Bake for 30 to 35 minutes or until a toothpick inserted in centre comes out clean. Let cool for about three minutes. Place a large serving plate or cutting board upside down on pan so that the pan is covered. Turn the plate and cutting board over and, holding the pan and cutting broad together about five centimetres off the benchtop, drop the two together. The cake will pop out onto the cutting board. Remove the pan. Cool 20 minutes. While the cake is cooling, make the orange marmalade glaze. Add the marmalade and water to a small saucepan. Heat until the marmalade is melted. Strain the marmalade to remove the pieces. Brush the glaze over the cake. Serve with Orange Cloud Whipped Cream.
Contributed by Cath Armstrong
pancakes
Ingredients:
1 cup SR flour
3/4cup water
2 heaped tablespoons milk powder
2 eggs, separated
Method:
Beat the flour, water, milk powder and egg yolks together. In a separate bowl beat the egg whites until stiff. Using a metal spoon fold the egg whites into the batter.
Heat fry pan or griddle until hot. Using a ½ cup measure pour batter onto lightly buttered pan or griddle. Cook until bubbles form and start to pop on the top of each pancake then turn. Cook for further minute. Place a clean tea towel on a cake rack and sit pancakes on tea towel until ready to eat.
This recipe makes about 8 medium pancakes.
Contributed by Cath Armstrong
1 cup SR flour
3/4cup water
2 heaped tablespoons milk powder
2 eggs, separated
Method:
Beat the flour, water, milk powder and egg yolks together. In a separate bowl beat the egg whites until stiff. Using a metal spoon fold the egg whites into the batter.
Heat fry pan or griddle until hot. Using a ½ cup measure pour batter onto lightly buttered pan or griddle. Cook until bubbles form and start to pop on the top of each pancake then turn. Cook for further minute. Place a clean tea towel on a cake rack and sit pancakes on tea towel until ready to eat.
This recipe makes about 8 medium pancakes.
Contributed by Cath Armstrong
Peanut Butter Banana Muffins
Two of Wayne's favourite things - peanut butter and bananas come together to make these delicious, moist muffins. This is a big batch recipe, and makes 24 cup cake size muffins.
Ingredients:
4 cups SR flour
1 cup brown sugar, packed
250g peanut butter
4 eggs
1-1/2 cups milk
1/4 cup vegetable oil
4 ripe bananas, mashed
Method:
Pre-heat oven to 180 degrees Celsius. Prepare two 12-cup muffin pans with cupcake liners or spritz the cups with cooking spray if not using liners. In a large bowl whisk the peanut butter, eggs, milk, oil and bananas together. Stir in the dry ingredients until just combined. Spoon into the muffin cups, filling each 3/4 full. Bake 20 - 25 minutes until a toothpick inserted in the middle of a muffin comes out clean. Remove from oven and cool the tin on a wire rack for 10 minutes before tipping muffins out to completely cool.
Contributed by Cath Armstrong
Notes: This recipe can easily be doubled.
The muffins freeze and thaw beautifully. To freeze, cool completely, then wrap in clingwrap and then put into a ziplock bag, remove excess air and close. Freeze for up to three months.
Ingredients:
4 cups SR flour
1 cup brown sugar, packed
250g peanut butter
4 eggs
1-1/2 cups milk
1/4 cup vegetable oil
4 ripe bananas, mashed
Method:
Pre-heat oven to 180 degrees Celsius. Prepare two 12-cup muffin pans with cupcake liners or spritz the cups with cooking spray if not using liners. In a large bowl whisk the peanut butter, eggs, milk, oil and bananas together. Stir in the dry ingredients until just combined. Spoon into the muffin cups, filling each 3/4 full. Bake 20 - 25 minutes until a toothpick inserted in the middle of a muffin comes out clean. Remove from oven and cool the tin on a wire rack for 10 minutes before tipping muffins out to completely cool.
Contributed by Cath Armstrong
Notes: This recipe can easily be doubled.
The muffins freeze and thaw beautifully. To freeze, cool completely, then wrap in clingwrap and then put into a ziplock bag, remove excess air and close. Freeze for up to three months.
Pineapple Sheet Cake
Ingredients:
2 cup flour
2 cup sugar
1 tsp vanilla
2 eggs, beaten
2 tsp baking soda
800g can crushed pineapple, with juice
250g cream cheese
1 cup brown sugar
4 tbsp butter
Method:
Preheat oven to 175 degrees Celsius. Mix flour, sugar, vanilla, eggs, baking soda, and pineapple (including juice) in a large bowl. Pour into a greased and floured 33 x 22 x 5cm baking dish. Bake for 30 to 35 minutes. For icing, beat cream cheese, brown sugar, and butter with mixer until smooth. Spread on cake as soon as it’s removed from the oven.
From the September 2010 Cheapskates Journal
2 cup flour
2 cup sugar
1 tsp vanilla
2 eggs, beaten
2 tsp baking soda
800g can crushed pineapple, with juice
250g cream cheese
1 cup brown sugar
4 tbsp butter
Method:
Preheat oven to 175 degrees Celsius. Mix flour, sugar, vanilla, eggs, baking soda, and pineapple (including juice) in a large bowl. Pour into a greased and floured 33 x 22 x 5cm baking dish. Bake for 30 to 35 minutes. For icing, beat cream cheese, brown sugar, and butter with mixer until smooth. Spread on cake as soon as it’s removed from the oven.
From the September 2010 Cheapskates Journal
Pizza Muffins
Ingredients:
2 cups SR flour
2 eggs, beaten
1 cup milk
2 zucchini, grated
1 cup grated cheese
1 cup diced bacon
1/2 onion
1/4 cup sliced olives
1/4 cup feta cheese
1/4 cup sundried tomatoes
1 tsp crushed garlic
1 tsp mixed herbs
Preheat oven to 170 degrees. Mix grated cheese, zucchini and self-raising flour together in large bowl. Add olives, feta and sundried tomatoes, mix well. Lightly sauté chopped bacon and onion until soft then allow to cool before adding to mixture. In separate bowl mix eggs, milk, garlic and herbs then add to the muffin mix and stir with wooden spoon until mixed through evenly. Line muffin tins with cupcake cases or cafe style baking paper wrappers. Fill each muffin tin until mix is evenly divided into 12 muffin tins. Bake for 20 minutes or until golden brown.
2 cups SR flour
2 eggs, beaten
1 cup milk
2 zucchini, grated
1 cup grated cheese
1 cup diced bacon
1/2 onion
1/4 cup sliced olives
1/4 cup feta cheese
1/4 cup sundried tomatoes
1 tsp crushed garlic
1 tsp mixed herbs
Preheat oven to 170 degrees. Mix grated cheese, zucchini and self-raising flour together in large bowl. Add olives, feta and sundried tomatoes, mix well. Lightly sauté chopped bacon and onion until soft then allow to cool before adding to mixture. In separate bowl mix eggs, milk, garlic and herbs then add to the muffin mix and stir with wooden spoon until mixed through evenly. Line muffin tins with cupcake cases or cafe style baking paper wrappers. Fill each muffin tin until mix is evenly divided into 12 muffin tins. Bake for 20 minutes or until golden brown.
Puff Pastry Matchsticks with Jam and Cream
Ingredients:
Icing sugar
Jam of choice (strawberry, raspberry and blackberry are nice)
Whipped cream
Puff pastry sheets.
Method:
Cut pastry sheets into 4 strips and then cut the 4 strips in half. Bake in a pre heated oven, at 180 degrees Celsius for 10 to 15 minutes until pastry is golden. Let pastry cool. Spread jam and cream on one piece of pastry, top with another piece of the pastry and dust top with sifted icing sugar.
Contributed by Sandra, Rochedale South, 17th July 2009
Icing sugar
Jam of choice (strawberry, raspberry and blackberry are nice)
Whipped cream
Puff pastry sheets.
Method:
Cut pastry sheets into 4 strips and then cut the 4 strips in half. Bake in a pre heated oven, at 180 degrees Celsius for 10 to 15 minutes until pastry is golden. Let pastry cool. Spread jam and cream on one piece of pastry, top with another piece of the pastry and dust top with sifted icing sugar.
Contributed by Sandra, Rochedale South, 17th July 2009
Pumpkin Cake
Ingredients:
2 ½ cups self-raising flour
3 eggs
2 1/2 cups sugar
1 tsp allspice
1 tsp nutmeg
1 tsp cloves, ground
1 tsp cinnamon
1 tsp vanilla extract
2 cups pureed pumpkin
1 cup vegetable oil
Method:
Preheat oven to 175 degrees Celsius.
Combine all dry ingredients together in a bowl.
Mix wet ingredients together until they are creamed.
Combine both together and blend completely.
Pour into a greased and floured ring tin and bake for 1 hour.
From Newsletter 19:13
2 ½ cups self-raising flour
3 eggs
2 1/2 cups sugar
1 tsp allspice
1 tsp nutmeg
1 tsp cloves, ground
1 tsp cinnamon
1 tsp vanilla extract
2 cups pureed pumpkin
1 cup vegetable oil
Method:
Preheat oven to 175 degrees Celsius.
Combine all dry ingredients together in a bowl.
Mix wet ingredients together until they are creamed.
Combine both together and blend completely.
Pour into a greased and floured ring tin and bake for 1 hour.
From Newsletter 19:13
Pumpkin Zucchini Cheesy Muffins
Ingredients
200g pumpkin, grated
200g zucchini, grated
250g whole meal self raising flour (or regular self raising flour)
1/2 tsp baking powder
100g grated tasty cheese
130g melted and cooled butter
1 tsp vegeta stock OR pinch of salt and pepper
3 large eggs
200ml milk
Method
1. Preheat oven to 190 degrees Celsius. Mix together pumpkin, zucchini, cheese, butter, seasoning, eggs and milk in a large bowl till combined. Sift flour and baking powder in 3 parts and gently fold mixture together. Line a muffin tray with muffin cases. Divide mixture evenly into cases 2/3s full. Bake for 35mins or until golden brown. Cool for 5 minutes.You could also sprinkle some grated cheese on top before you put them in the oven
Contributed by Ann
200g pumpkin, grated
200g zucchini, grated
250g whole meal self raising flour (or regular self raising flour)
1/2 tsp baking powder
100g grated tasty cheese
130g melted and cooled butter
1 tsp vegeta stock OR pinch of salt and pepper
3 large eggs
200ml milk
Method
1. Preheat oven to 190 degrees Celsius. Mix together pumpkin, zucchini, cheese, butter, seasoning, eggs and milk in a large bowl till combined. Sift flour and baking powder in 3 parts and gently fold mixture together. Line a muffin tray with muffin cases. Divide mixture evenly into cases 2/3s full. Bake for 35mins or until golden brown. Cool for 5 minutes.You could also sprinkle some grated cheese on top before you put them in the oven
Contributed by Ann
Queen Cakes
Ingredients:
125g butter
125g sugar
1 egg
1 tbsp plain flour
1/2 tsp baking powder
2 tbsp custard powder
Raspberry jam
Method:
Cream the butter and sugar, add the beaten egg. Mix the flour, baking powder and custard powder together and add to the mixture. Beat with a wooden spoon to combine. Place tablespoonfuls in greased patty pans or papers. Bake 10 minutes at 180 degrees Celsius then drop a teaspoonful of jam onto the top of each cake. Bake a further 3 minutes. Cool on a wire rack. This recipe makes 20 regular size cup cakes.
Contributed by Cath Armstrong
125g butter
125g sugar
1 egg
1 tbsp plain flour
1/2 tsp baking powder
2 tbsp custard powder
Raspberry jam
Method:
Cream the butter and sugar, add the beaten egg. Mix the flour, baking powder and custard powder together and add to the mixture. Beat with a wooden spoon to combine. Place tablespoonfuls in greased patty pans or papers. Bake 10 minutes at 180 degrees Celsius then drop a teaspoonful of jam onto the top of each cake. Bake a further 3 minutes. Cool on a wire rack. This recipe makes 20 regular size cup cakes.
Contributed by Cath Armstrong
Quick Coffee Cake
Traditional coffee cake takes hours to make. This one is so easy and quick, and its just as good as the traditional version. I always have stewed fruit in the freezer so it's just a matter of making the dough while the fruit thaws a little and then the cakes are in the oven in no time. This recipe makes two cakes. Don't think that's too many, if your family is anything like mine two won't be enough for them.
Ingredients:
1 cup of butter
1 cup of sugar
2 eggs
2 cups flour
1 tsp bicarb soda
1 tsp baking powder
1 800g tin pie apple (or equivalent in stewed apple, or cherries, or blueberries, or apricots)
Method:
Cream butter and sugar, add eggs and beat well. Add flour, baking powder and bicarb soda.
Spread half of the dough into each of two greased 22cm round cake tins by buttering your hands and dipping your fingers in flour.
Push the dough up around the edges to form a crust. The flour will keep the dough from sticking to your fingers.
Add the pie filling thinned with a little water. Spread with the back of a spoon to cover the base of the cakes.
Streusel Mix
Ingredients:
2 tsp. butter
1/4 cup sugar
1/4 cup flour
Method:
Sprinkle the Struesel mix on top and bake in a 175 degree Celsius oven for about 45 minutes.
Watch so it does not burn.
Makes two cakes.
From the June 2013 Journal
Ingredients:
1 cup of butter
1 cup of sugar
2 eggs
2 cups flour
1 tsp bicarb soda
1 tsp baking powder
1 800g tin pie apple (or equivalent in stewed apple, or cherries, or blueberries, or apricots)
Method:
Cream butter and sugar, add eggs and beat well. Add flour, baking powder and bicarb soda.
Spread half of the dough into each of two greased 22cm round cake tins by buttering your hands and dipping your fingers in flour.
Push the dough up around the edges to form a crust. The flour will keep the dough from sticking to your fingers.
Add the pie filling thinned with a little water. Spread with the back of a spoon to cover the base of the cakes.
Streusel Mix
Ingredients:
2 tsp. butter
1/4 cup sugar
1/4 cup flour
Method:
Sprinkle the Struesel mix on top and bake in a 175 degree Celsius oven for about 45 minutes.
Watch so it does not burn.
Makes two cakes.
From the June 2013 Journal
Quick Coconut Cake
Ingredients:
1 cup desiccated or shredded coconut
1 cup white sugar
1 cup self raising flour
1 cup milk
Method:
Mix all ingredients together in a bowl, pour into a greased and lined tin, bake at 180 degrees for 35 - 45 mins until golden and firm.
Contributed by Robyn Ballard, 1st August 2011
1 cup desiccated or shredded coconut
1 cup white sugar
1 cup self raising flour
1 cup milk
Method:
Mix all ingredients together in a bowl, pour into a greased and lined tin, bake at 180 degrees for 35 - 45 mins until golden and firm.
Contributed by Robyn Ballard, 1st August 2011
Quick Mix Date Cake
Ingredients:
185g butter
1 cup milk
1/2 cup brown sugar, firmly packed
1 cup finely chopped dates
1/2 tsp bicarbonate soda
2 eggs
2-1/4 cups SR flour
Method:
Pre-heat oven to 180 degrees Celsius. Place butter, milk, sugar and chopped dates in a saucepan and stir over medium heat until butter is melted. Bring mixture to the boil, remove from heat and stir in bicarbonate soda. Rest 5 minutes. Stir in the lightly beaten eggs and sifted flour in two lots. Mix well. Pour mixture into a greased and lined ring tin. Bake 40 minutes or until a skewer inserted in the centre comes out clean. Cool 5 minutes before turning out to cool. Serve sliced with butter.
185g butter
1 cup milk
1/2 cup brown sugar, firmly packed
1 cup finely chopped dates
1/2 tsp bicarbonate soda
2 eggs
2-1/4 cups SR flour
Method:
Pre-heat oven to 180 degrees Celsius. Place butter, milk, sugar and chopped dates in a saucepan and stir over medium heat until butter is melted. Bring mixture to the boil, remove from heat and stir in bicarbonate soda. Rest 5 minutes. Stir in the lightly beaten eggs and sifted flour in two lots. Mix well. Pour mixture into a greased and lined ring tin. Bake 40 minutes or until a skewer inserted in the centre comes out clean. Cool 5 minutes before turning out to cool. Serve sliced with butter.
Quick Loaf
Ingredients:
1 cup of coconut
1 cup self raising flour
¾ cup sugar
1 cup milk
1 cup of mixed dried fruit
Method:
Mix all ingredients together well. Pour into greased, foil lined tin. Sprinkle top with brown sugar and coconut. Bake at 190 deg C for 40-45 minutes. Delicious sliced and buttered.
1 cup of coconut
1 cup self raising flour
¾ cup sugar
1 cup milk
1 cup of mixed dried fruit
Method:
Mix all ingredients together well. Pour into greased, foil lined tin. Sprinkle top with brown sugar and coconut. Bake at 190 deg C for 40-45 minutes. Delicious sliced and buttered.
Quick Pineapple Cake
Ingredients:
2 cups SR flour
1 cup sugar
440g can crushed pineapple
Method:
Preheat oven to 180 degrees Celsius. Line a loaf tin with baking paper. Sift flour into a bowl. Add sugar and crushed pineapple and stir until combined. Spoon into loaf tin. Use the back of a wet spoon to level the top. Bake 55 minutes or until a skewer inserted in the centre comes out clean.
2 cups SR flour
1 cup sugar
440g can crushed pineapple
Method:
Preheat oven to 180 degrees Celsius. Line a loaf tin with baking paper. Sift flour into a bowl. Add sugar and crushed pineapple and stir until combined. Spoon into loaf tin. Use the back of a wet spoon to level the top. Bake 55 minutes or until a skewer inserted in the centre comes out clean.
Quick Rock Cakes
Ingredients:
300g self raising flour
90g butter
1/2 cup sugar
1/2 teaspoon ground ginger
2 tablespoons of sultanas
1 egg
3 tablespoons of milk
Method:
Sift flour and rub in butter with fingertips until the mixture resembles breadcrumbs.Add sugar and ginger and stir through. Add fruit. Beat egg and milk, add to dry ingredients. Make into a stiff dough. Drop tablespoonfuls onto a baking paper lined tray and bake at 220C for 10-15 minutes. Allow to cool on wire rack.
Contributed by Christine Menzies, 25th September 2008
300g self raising flour
90g butter
1/2 cup sugar
1/2 teaspoon ground ginger
2 tablespoons of sultanas
1 egg
3 tablespoons of milk
Method:
Sift flour and rub in butter with fingertips until the mixture resembles breadcrumbs.Add sugar and ginger and stir through. Add fruit. Beat egg and milk, add to dry ingredients. Make into a stiff dough. Drop tablespoonfuls onto a baking paper lined tray and bake at 220C for 10-15 minutes. Allow to cool on wire rack.
Contributed by Christine Menzies, 25th September 2008
Quickie Fruit Cake
Ingredients:
1kg mixed fruit
600ml chocolate milk
2 1/2 cups SR flour
Method:
Soak fruit in chocolate milk overnight. Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm round cake tin. Stir self raising flour into fruit and milk. Stir with a wooden spoon to combine. Pour cake batter into prepared tin. Pat top of tin with wet hands, this helps the cake to rise evenly and without cracks. Place into oven and bake for 1 1/2 hours or until a skewer inserted into centre comes out clean.
Contributed by Cath Armstrong
1kg mixed fruit
600ml chocolate milk
2 1/2 cups SR flour
Method:
Soak fruit in chocolate milk overnight. Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm round cake tin. Stir self raising flour into fruit and milk. Stir with a wooden spoon to combine. Pour cake batter into prepared tin. Pat top of tin with wet hands, this helps the cake to rise evenly and without cracks. Place into oven and bake for 1 1/2 hours or until a skewer inserted into centre comes out clean.
Contributed by Cath Armstrong
Refrigerator Muffins
Ingredients:
3 cups old fashioned rolled oats
1 cup hot water
3/4 cup raw sugar
1/4 cup molasses
1/2 cup coconut oil
2-1/2 cups Spelt flour (or whole wheat flour or gluten free flour blend with xanthan gum)
2 tsp bicarb soda
2 eggs
2 cups buttermilk (or milk with 2 tbsp lemon juice; dairy free milk will work too)
1 cup dried fruit, chopped into small pieces (I use dried apricots)
Method:
Mix oats and hot water. Let them stand 5 minutes to soften oats. In a separate bowl, cream coconut oil, sugar, eggs and molasses. Add oat mixture, bicarb soda and flour alternating with milk. Mix until just combined. Store, covered, in the fridge up to 4 weeks.
To cook: Fill oiled muffin tins or muffin papers (or your cupcake papers or mini muffin tins) 2/3 full. Bake at 205 degrees Celsius for 20 minutes or until a toothpick inserted in the middle comes out clean. Makes about 3 dozen.
Cook as many as you need and chill the remaining batter for next time.
From Debt Free, Cashed Up and Laughing
3 cups old fashioned rolled oats
1 cup hot water
3/4 cup raw sugar
1/4 cup molasses
1/2 cup coconut oil
2-1/2 cups Spelt flour (or whole wheat flour or gluten free flour blend with xanthan gum)
2 tsp bicarb soda
2 eggs
2 cups buttermilk (or milk with 2 tbsp lemon juice; dairy free milk will work too)
1 cup dried fruit, chopped into small pieces (I use dried apricots)
Method:
Mix oats and hot water. Let them stand 5 minutes to soften oats. In a separate bowl, cream coconut oil, sugar, eggs and molasses. Add oat mixture, bicarb soda and flour alternating with milk. Mix until just combined. Store, covered, in the fridge up to 4 weeks.
To cook: Fill oiled muffin tins or muffin papers (or your cupcake papers or mini muffin tins) 2/3 full. Bake at 205 degrees Celsius for 20 minutes or until a toothpick inserted in the middle comes out clean. Makes about 3 dozen.
Cook as many as you need and chill the remaining batter for next time.
From Debt Free, Cashed Up and Laughing
Regal Crème Cake
A quick and pretty dessert, just perfect for Mother's Day! Other fruit can be substituted.
Ingredients:
1 20cm double sponge (from the supermarket bakery or homemade)
500g frozen berries, thawed
300ml cream, whipped
1 cup of fresh strawberries
Method:
Cut the two layers of sponge cake in half horizontally to yield a total of four.
Puree the thawed berries in a blender and pour into a bowl.
The sides of the cake are not frosted so try to keep fillings on top of the cake. Arrange your first layer of cake on the serving plate. Lightly coat the top of the cake with berry puree. Follow this with a thin layer of whipped cream and another layer of cake. Repeat until all ingredients have been used.
Garnish bottom edge of cake with the fresh strawberries, either whole or sliced. Cover lightly and keep chilled until ready to serve.
Ingredients:
1 20cm double sponge (from the supermarket bakery or homemade)
500g frozen berries, thawed
300ml cream, whipped
1 cup of fresh strawberries
Method:
Cut the two layers of sponge cake in half horizontally to yield a total of four.
Puree the thawed berries in a blender and pour into a bowl.
The sides of the cake are not frosted so try to keep fillings on top of the cake. Arrange your first layer of cake on the serving plate. Lightly coat the top of the cake with berry puree. Follow this with a thin layer of whipped cream and another layer of cake. Repeat until all ingredients have been used.
Garnish bottom edge of cake with the fresh strawberries, either whole or sliced. Cover lightly and keep chilled until ready to serve.
Rhubarb Cake
Ingredients:
2 cups rhubarb, diced
1 cup brown sugar
1 egg
1 cup milk
2 cups plain flour
1/2 cup butter
1 tsp vanilla extract
1 tsp baking soda
1/2 cup brown sugar, extra
1 tsp cinnamon
1 tsp salt
1/2 cup chopped nuts (optional)
Method:
Preheat oven to 175 degrees Celsius. In a large bowl, mix together butter, baking soda, 1 cup brown sugar, salt, egg, milk, flour, vanilla extract and rhubarb. Pour cake mixture into a greased 33x22x5cm baking dish. In a small bowl, combine 1/2 cup brown sugar, nuts, and cinnamon. Sprinkle on top of cake mixture. Bake for 45 minutes.
From the September 2010 Cheapskates Journal
2 cups rhubarb, diced
1 cup brown sugar
1 egg
1 cup milk
2 cups plain flour
1/2 cup butter
1 tsp vanilla extract
1 tsp baking soda
1/2 cup brown sugar, extra
1 tsp cinnamon
1 tsp salt
1/2 cup chopped nuts (optional)
Method:
Preheat oven to 175 degrees Celsius. In a large bowl, mix together butter, baking soda, 1 cup brown sugar, salt, egg, milk, flour, vanilla extract and rhubarb. Pour cake mixture into a greased 33x22x5cm baking dish. In a small bowl, combine 1/2 cup brown sugar, nuts, and cinnamon. Sprinkle on top of cake mixture. Bake for 45 minutes.
From the September 2010 Cheapskates Journal
Rhubarb Pineapple Upside-Down Cake
Ingredients:
1 large can (800g) crushed pineapple, drained with juice reserved
3 cups rhubarb, cut into 1cm pieces
1/2 cup white sugar
1/2 cup brown sugar
1 packet strawberry flavoured jelly crystals
2 cups miniature marshmallows
1 cup SR flour
1/2 cup white sugar, extra
1/2 cup milk
1 tsp vanilla extract
2 eggs, beaten
3 tbsp butter, melted
Method:
Preheat the oven to180 degrees Celsius. Spray a 9x13 inch baking dish with non-stick cooking spray.
In a bowl, stir together the pineapple, rhubarb, both sugars, jelly crystals, and marshmallows. Pour evenly in the prepared baking dish.
Using the same bowl, mix the SR flour, extra white sugar, vanilla, beaten eggs, melted butter and the reserved pineapple juice made up to half a cup with milk. Beat well until smooth. Drizzle over the fruit, and spread evenly.
Bake for 40 - 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Carefully flip the cake onto a serving platter while warm. Let cool slightly and serve warm.
1 large can (800g) crushed pineapple, drained with juice reserved
3 cups rhubarb, cut into 1cm pieces
1/2 cup white sugar
1/2 cup brown sugar
1 packet strawberry flavoured jelly crystals
2 cups miniature marshmallows
1 cup SR flour
1/2 cup white sugar, extra
1/2 cup milk
1 tsp vanilla extract
2 eggs, beaten
3 tbsp butter, melted
Method:
Preheat the oven to180 degrees Celsius. Spray a 9x13 inch baking dish with non-stick cooking spray.
In a bowl, stir together the pineapple, rhubarb, both sugars, jelly crystals, and marshmallows. Pour evenly in the prepared baking dish.
Using the same bowl, mix the SR flour, extra white sugar, vanilla, beaten eggs, melted butter and the reserved pineapple juice made up to half a cup with milk. Beat well until smooth. Drizzle over the fruit, and spread evenly.
Bake for 40 - 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Carefully flip the cake onto a serving platter while warm. Let cool slightly and serve warm.
Rolled Oats Chocolate Cake
Ingredients:
1/2 cup rolled oats
1 cup boiling water
1/2 cup butter
1/3 cup brown sugar
2 eggs
1 tsp vanilla
1 cup flour
1/2 tsp salt
2 tbsp cocoa
1 tsp baking power
1 tsp bicarb soda
Method:
Preheat oven to 175 degrees Celsius. Mix rolled oats with 1 cup boiling water. Set aside, let cool. Cream together margarine and sugar, add eggs, add remaining ingredients and rolled oats mixture. Blend well. Bake for 30 minutes in a greased and lined 20cm square cake tin. Cool, ice with a chocolate icing. This is a very moist and delicious chocolate cake.
From the September 2010 Cheapskates Journal
1/2 cup rolled oats
1 cup boiling water
1/2 cup butter
1/3 cup brown sugar
2 eggs
1 tsp vanilla
1 cup flour
1/2 tsp salt
2 tbsp cocoa
1 tsp baking power
1 tsp bicarb soda
Method:
Preheat oven to 175 degrees Celsius. Mix rolled oats with 1 cup boiling water. Set aside, let cool. Cream together margarine and sugar, add eggs, add remaining ingredients and rolled oats mixture. Blend well. Bake for 30 minutes in a greased and lined 20cm square cake tin. Cool, ice with a chocolate icing. This is a very moist and delicious chocolate cake.
From the September 2010 Cheapskates Journal
Simple Banana Cake
Ingredients:
1 egg
3/4 cup sugar
1 cup SR flour
2-3 ripe bananas
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a loaf tin. Mash bananas and stir in sugar. Add egg and sifted flour and mix well. Bake for 30 - 35 minutes until skewer inserted in the centre comes out clean. Turn onto a cake rack to cool.
Contributed by Anne F. 29th June 2010
1 egg
3/4 cup sugar
1 cup SR flour
2-3 ripe bananas
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a loaf tin. Mash bananas and stir in sugar. Add egg and sifted flour and mix well. Bake for 30 - 35 minutes until skewer inserted in the centre comes out clean. Turn onto a cake rack to cool.
Contributed by Anne F. 29th June 2010
Simple Lemon Cake
Ingredients:
2 cups SR flour
1 cup sugar
4 eggs
¾ cup vegetable oil
¾ cup water
1 teaspoon lemon extract
1 pkt lemon jelly crystals
1 cup icing sugar
3 tbsp lemon juice
Method:
Preheat oven to 175 degrees Celsius. Grease and flour a 22cm x 33cm cake tin. Mix all cake ingredients, except icing sugar and lemon juice, and beating well. Pour into the prepared pan. Bake for approximately 35-40 minutes. Test cake is cooked by inserting a toothpick into the centre. If it comes out clean, the cake is done. While cake is baking, mix icing sugar and lemon juice. Spread over a warm cake for a crusty glaze or over a cool cake for a thicker glaze.
Contributed by Cath Armstrong
2 cups SR flour
1 cup sugar
4 eggs
¾ cup vegetable oil
¾ cup water
1 teaspoon lemon extract
1 pkt lemon jelly crystals
1 cup icing sugar
3 tbsp lemon juice
Method:
Preheat oven to 175 degrees Celsius. Grease and flour a 22cm x 33cm cake tin. Mix all cake ingredients, except icing sugar and lemon juice, and beating well. Pour into the prepared pan. Bake for approximately 35-40 minutes. Test cake is cooked by inserting a toothpick into the centre. If it comes out clean, the cake is done. While cake is baking, mix icing sugar and lemon juice. Spread over a warm cake for a crusty glaze or over a cool cake for a thicker glaze.
Contributed by Cath Armstrong
Simple Sweet Muffins
Ingredients:
1 egg
½ cup vegetable oil
½ cup sugar
½ cup milk
1 ½ tsp. baking powder
1 ½ cups plain flour
Method:
Mix all the ingredients in a bowl. The batter will be slightly lumpy. Place in greased muffin tins full and bake at 200 degrees Celsius for 15-20 minutes.
Contributed by Patricia, Hornsby, 30th March 2009
1 egg
½ cup vegetable oil
½ cup sugar
½ cup milk
1 ½ tsp. baking powder
1 ½ cups plain flour
Method:
Mix all the ingredients in a bowl. The batter will be slightly lumpy. Place in greased muffin tins full and bake at 200 degrees Celsius for 15-20 minutes.
Contributed by Patricia, Hornsby, 30th March 2009
Simplicity Chocolate Cake
Ingredients:
3 tablespoons (60g) butter
2 tablespoons cocoa
1 cup S.R. flour
1 cup castor sugar
2 eggs
½ cup milk
½ teaspoonn vanilla
Method:
Melt butter. Put all other ingredients in large basin, pour over melted butter and beat for 2 minutes. Place in well greased and lined cake tin. Cook in moderate oven about 30 minutes. Don’t overcook.
3 tablespoons (60g) butter
2 tablespoons cocoa
1 cup S.R. flour
1 cup castor sugar
2 eggs
½ cup milk
½ teaspoonn vanilla
Method:
Melt butter. Put all other ingredients in large basin, pour over melted butter and beat for 2 minutes. Place in well greased and lined cake tin. Cook in moderate oven about 30 minutes. Don’t overcook.
Snickerdoodle Mug Cake
Ingredients:
1/4 cup + 2 tbsp SR flour
2 tbsp sugar
1/4 teaspoon cinnamon
1/4 cup milk, at room temperature
2 tbsp butter, melted and cooled
1/2 tsp pure vanilla extract
For layering/topping:
1 tablespoon sugar
1/4 teaspoon cinnamon
IMethod:
In a small bowl, whisk together flour, sugar and cinnamon until thoroughly combined, with no streaks of any ingredients remaining. Blend in milk, butter and vanilla until batter is smooth. Scoop a big spoonful of batter into a large, microwave safe mug, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar.
Microwave on high for 1 to 1-1/2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.
1/4 cup + 2 tbsp SR flour
2 tbsp sugar
1/4 teaspoon cinnamon
1/4 cup milk, at room temperature
2 tbsp butter, melted and cooled
1/2 tsp pure vanilla extract
For layering/topping:
1 tablespoon sugar
1/4 teaspoon cinnamon
IMethod:
In a small bowl, whisk together flour, sugar and cinnamon until thoroughly combined, with no streaks of any ingredients remaining. Blend in milk, butter and vanilla until batter is smooth. Scoop a big spoonful of batter into a large, microwave safe mug, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar.
Microwave on high for 1 to 1-1/2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.
Sour Cream Coffee Cake
Ingredients:
1 cup sour cream
2 eggs
1 1/2 cups plain flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Icing sugar
Method:
Preheat oven to 175 degrees Celsius. Combine sour cream and eggs and beat well. Sift dry ingredients together, then add to egg mixture and stir lightly. Spread in lightly greased 20 x 20cm cake pan. Bake in for 25 minutes. Sprinkle with icing sugar while hot.
From the September 2010 Cheapskates Journal
1 cup sour cream
2 eggs
1 1/2 cups plain flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Icing sugar
Method:
Preheat oven to 175 degrees Celsius. Combine sour cream and eggs and beat well. Sift dry ingredients together, then add to egg mixture and stir lightly. Spread in lightly greased 20 x 20cm cake pan. Bake in for 25 minutes. Sprinkle with icing sugar while hot.
From the September 2010 Cheapskates Journal
Spiced Apple Muffins
Ingredients:
2 cups SR flour
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2/3 cup brown sugar
2 eggs (beaten)
2/3 cup milk
1/4 cup butter (melted)
1 cup peeled and grated apple
1/4 cup chopped walnuts (optional)
Method:
Pre-heat oven to 170 degrees Celsius. In a large bowl sift together the flour, salt, cinnamon and nutmeg. Mix in brown sugar. In a separate bowl, combine eggs, milk and butter. Mix well. Add egg mixture to flour mixture and mix (do not over mix). Fold in apples and walnuts (if using). Spoon batter into lightly greased muffin tins. Bake in preheated oven at for approximately 20 minutes or until golden and baked through. Let cool in pan for 5 minutes before removing to wire rack to cool completely.
2 cups SR flour
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2/3 cup brown sugar
2 eggs (beaten)
2/3 cup milk
1/4 cup butter (melted)
1 cup peeled and grated apple
1/4 cup chopped walnuts (optional)
Method:
Pre-heat oven to 170 degrees Celsius. In a large bowl sift together the flour, salt, cinnamon and nutmeg. Mix in brown sugar. In a separate bowl, combine eggs, milk and butter. Mix well. Add egg mixture to flour mixture and mix (do not over mix). Fold in apples and walnuts (if using). Spoon batter into lightly greased muffin tins. Bake in preheated oven at for approximately 20 minutes or until golden and baked through. Let cool in pan for 5 minutes before removing to wire rack to cool completely.
Steamed Nutloaf
Ingredients:
6 Weetbix
2 cups milk
1/2 cup sugar
2 tbsp golden syrup
2 cups SR flour
11/2 cups (one & half cups)of mixed fruit & walnuts
Method:
Soak Weetbix in milk (skim) for 20 minutes. Chop walnuts a little. After 20 minutes add all other ingredients to the Weetbix mixture and mix together. Divide mixture between 4 greased baked bean (or soup) tins (425gm size). Place foil over top of tin and tie down with string or rubber band. Place in a saucepan of boiling water so water is 3/4 way up the cans. Place lid on saucepan and steam for 2 hours. Fruit can be varied, all dates is nice for a change. When cold slice and butter or can be eaten without the spread. This is a delicious fat free recipe, and an oven is not required. Also freezes well. This is an old recipe but a goodie!
Contributed by Wendy Laubsch, 21st January 2011
6 Weetbix
2 cups milk
1/2 cup sugar
2 tbsp golden syrup
2 cups SR flour
11/2 cups (one & half cups)of mixed fruit & walnuts
Method:
Soak Weetbix in milk (skim) for 20 minutes. Chop walnuts a little. After 20 minutes add all other ingredients to the Weetbix mixture and mix together. Divide mixture between 4 greased baked bean (or soup) tins (425gm size). Place foil over top of tin and tie down with string or rubber band. Place in a saucepan of boiling water so water is 3/4 way up the cans. Place lid on saucepan and steam for 2 hours. Fruit can be varied, all dates is nice for a change. When cold slice and butter or can be eaten without the spread. This is a delicious fat free recipe, and an oven is not required. Also freezes well. This is an old recipe but a goodie!
Contributed by Wendy Laubsch, 21st January 2011
Strawberry Marble Cake
Ingredients:
250g butter
200g sugar
2 eggs
4 tbsp coconut
2 cups plain flour
2 tsp baking powder
1/2 cup milk
1/4 cup pureed strawberries
½ tsp vanilla essence
6 teaspoons strawberry jam
2 drops of rose pink colour
Method:
Cream butter and sugar till light and fluffy. Add eggs one at a time beating well after each addition. Sift flour and baking powder together. Add milk and flour alternately to wet mixture. Divide mixture in half add coconut and vanilla essence to one half and strawberry puree, and pink colour to the other half. Grease and flour a 20 cm round tin. Place the coconut layer on the bottom of the tin. Add the jam in teaspoonfuls over the white layer followed by the pink layer on top. NB using plain flour and baking powder instead of SR flour will prevent your caking rising to a mound in the centre of the cake. Bake in a moderate oven for 45 minutes or until cooked.
Contributed by Sandra Langridge, 14th August 2012
250g butter
200g sugar
2 eggs
4 tbsp coconut
2 cups plain flour
2 tsp baking powder
1/2 cup milk
1/4 cup pureed strawberries
½ tsp vanilla essence
6 teaspoons strawberry jam
2 drops of rose pink colour
Method:
Cream butter and sugar till light and fluffy. Add eggs one at a time beating well after each addition. Sift flour and baking powder together. Add milk and flour alternately to wet mixture. Divide mixture in half add coconut and vanilla essence to one half and strawberry puree, and pink colour to the other half. Grease and flour a 20 cm round tin. Place the coconut layer on the bottom of the tin. Add the jam in teaspoonfuls over the white layer followed by the pink layer on top. NB using plain flour and baking powder instead of SR flour will prevent your caking rising to a mound in the centre of the cake. Bake in a moderate oven for 45 minutes or until cooked.
Contributed by Sandra Langridge, 14th August 2012
Sugarless Fruit Cake
Ingredients:
1 cup (185g)mixed fruit
¾ cup water
125g butter
½ teaspoon bicarbonate of soda
2 eggs, beaten
1 cup S.R. flour, sifted
1 teaspoon mixed spice
Method:
Combine fruit, water and butter in pan, bring to boil, reduce heat, simmer uncovered for 3 minutes. Remove from heat, stir in mixed spice and bicarbonate soda. Cool. Stir in eggs, then flour. Spoon into greased and lined loaf tin (9cm by 22cm) Bake moderately hot oven 35 minutes.
1 cup (185g)mixed fruit
¾ cup water
125g butter
½ teaspoon bicarbonate of soda
2 eggs, beaten
1 cup S.R. flour, sifted
1 teaspoon mixed spice
Method:
Combine fruit, water and butter in pan, bring to boil, reduce heat, simmer uncovered for 3 minutes. Remove from heat, stir in mixed spice and bicarbonate soda. Cool. Stir in eggs, then flour. Spoon into greased and lined loaf tin (9cm by 22cm) Bake moderately hot oven 35 minutes.
sultana cake
Ingredients:
500g Sultanas
250g butter
250g sugar
3 eggs
350g plain flour
1 tspn baking powder
1 tspn lemon essence (not essential, but it adds a lovely flavour to the cake)
Method:
Cover the sultanas with water and boil for 15 minutes. Drain well. Add butter and when melted, add sugar and beaten eggs. Sift in flour and baking powder. Mix in the essence. Bake in a 20cm square tin at 160 degrees for about 1 ½ hours or until done. Once cold, this cake can be sliced and frozen (if it lasts that long).
Contributed by Cath Armstrong
500g Sultanas
250g butter
250g sugar
3 eggs
350g plain flour
1 tspn baking powder
1 tspn lemon essence (not essential, but it adds a lovely flavour to the cake)
Method:
Cover the sultanas with water and boil for 15 minutes. Drain well. Add butter and when melted, add sugar and beaten eggs. Sift in flour and baking powder. Mix in the essence. Bake in a 20cm square tin at 160 degrees for about 1 ½ hours or until done. Once cold, this cake can be sliced and frozen (if it lasts that long).
Contributed by Cath Armstrong
Surprise Chocolate Raspberry Brownies
Ingredients:
½ cup vegetable oil (not olive, it's too heavy for this recipe)
½ cup honey
2 eggs, lightly beaten
2 cups finely grated zucchini (about 2 medium or 1 large zucchini)
1½ tsp baking powder
1½ cups plain
½ cup cocoa powder
½ cup brown sugar
½ cup of fresh or frozen raspberries
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm square cake tin with baking paper. In a large mixing bowl, mix the oil, honey and eggs until combined and thick. Add the grated zucchini and mix well. Add the baking powder and mix well. Add the flour, cocoa powder and sugar. Mix until just combined. Gently fold the raspberries into the mixture, being careful not to break them up. Pour the batter into the prepared cake tin. Bake until set, about 30 - 40 minutes, checking after 30 minutes with a skewer. The cake needs to be cooked and set but not over-cooked or it will dry out. Allow to cool in the tin. When cold, cut into squares. This brownie is best served with a dollop of whipped cream, or warm with ice-cream and berries on the side.
½ cup vegetable oil (not olive, it's too heavy for this recipe)
½ cup honey
2 eggs, lightly beaten
2 cups finely grated zucchini (about 2 medium or 1 large zucchini)
1½ tsp baking powder
1½ cups plain
½ cup cocoa powder
½ cup brown sugar
½ cup of fresh or frozen raspberries
Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm square cake tin with baking paper. In a large mixing bowl, mix the oil, honey and eggs until combined and thick. Add the grated zucchini and mix well. Add the baking powder and mix well. Add the flour, cocoa powder and sugar. Mix until just combined. Gently fold the raspberries into the mixture, being careful not to break them up. Pour the batter into the prepared cake tin. Bake until set, about 30 - 40 minutes, checking after 30 minutes with a skewer. The cake needs to be cooked and set but not over-cooked or it will dry out. Allow to cool in the tin. When cold, cut into squares. This brownie is best served with a dollop of whipped cream, or warm with ice-cream and berries on the side.
Sweet Potato Chocolate Cup Cakes
Ingredients:
1 cup of mashed sweet potato
1 ¼ cups of spelt flour
¼ cup of unsweetened cocoa
1 teaspoon bicarb soda
1 teaspoon baking powder
1/8 teaspoon of salt
½ cup of buttermilk
½ teaspoon vanilla extract
½ cup of olive oil
½ cup of raw sugar
1 large egg
3 tablespoons of flaxseed meal soaked
2 tablespoons of water
Method:
1. Preheat the oven to 180 degrees Celsius. Prepare patty pans.
2. Prick one medium sweet potato with a fork (a lot) and cook in microwave for 5 minutes turning every minute.
3. Combine dry ingredients into a bowl (flour, cocoa, baking powder, baking soda, salt
4. Combine buttermilk, vanilla and sweet potato until well blended. If you want to keep the sweet potato a secret, make sure you get rid of any sweet potato chunks no matter how small.
5. In a large mixing bowl with an electric mixer on medium high, beat the oil while slowly adding the sugar. Add the egg, flaxseed meal and water – 1 at a time. Beat for 5 minutes. This is important, don't be tempted to skip this step or even shorten the time.
6. On low speed add the sweet potato mix, then the flour mix.
7. Use a 1/4 cup measure to fill patty pans and bake 15 – 20 minutes. Test after 15 minutes, as these cakes do not take well to being over-cooked.
8. Cool on a cake rack, then ice with your favourite chocolate icing
1 cup of mashed sweet potato
1 ¼ cups of spelt flour
¼ cup of unsweetened cocoa
1 teaspoon bicarb soda
1 teaspoon baking powder
1/8 teaspoon of salt
½ cup of buttermilk
½ teaspoon vanilla extract
½ cup of olive oil
½ cup of raw sugar
1 large egg
3 tablespoons of flaxseed meal soaked
2 tablespoons of water
Method:
1. Preheat the oven to 180 degrees Celsius. Prepare patty pans.
2. Prick one medium sweet potato with a fork (a lot) and cook in microwave for 5 minutes turning every minute.
3. Combine dry ingredients into a bowl (flour, cocoa, baking powder, baking soda, salt
4. Combine buttermilk, vanilla and sweet potato until well blended. If you want to keep the sweet potato a secret, make sure you get rid of any sweet potato chunks no matter how small.
5. In a large mixing bowl with an electric mixer on medium high, beat the oil while slowly adding the sugar. Add the egg, flaxseed meal and water – 1 at a time. Beat for 5 minutes. This is important, don't be tempted to skip this step or even shorten the time.
6. On low speed add the sweet potato mix, then the flour mix.
7. Use a 1/4 cup measure to fill patty pans and bake 15 – 20 minutes. Test after 15 minutes, as these cakes do not take well to being over-cooked.
8. Cool on a cake rack, then ice with your favourite chocolate icing
taco muffins
These muffins make a nice change from the regular school sandwich and are just as good cold as they are warm.
Ingredients:
1 cup plain flour
1 cup polenta
1 1/4 tsp chili powder (or less, to taste)
1 cup milk
125g melted butter
1 large egg
500g mince, browned and drained
3 tbsp MOO taco seasoning
2 cups grated cheese (I use tasty, use whatever you like)
Method:
Preheat oven to 200 degrees Celsius. Whisk all the dry ingredients together in a large bowl. In another bowl, whisk the milk, butter and egg together. Pour the wet ingredients over the dry ones and gently stir until the batter is evenly moistened. Add the browned mince and stir to combine. Spoon into oiled muffin cups. Bake for about 25 minutes or until a toothpick inserted into the centre comes out dry. Cool for about 15 minutes before serving.
You can add finely diced capsicum and onion if you'd like to spice them up, but we like them just as they are.
Tip of the Day, 5 February 2013
Ingredients:
1 cup plain flour
1 cup polenta
1 1/4 tsp chili powder (or less, to taste)
1 cup milk
125g melted butter
1 large egg
500g mince, browned and drained
3 tbsp MOO taco seasoning
2 cups grated cheese (I use tasty, use whatever you like)
Method:
Preheat oven to 200 degrees Celsius. Whisk all the dry ingredients together in a large bowl. In another bowl, whisk the milk, butter and egg together. Pour the wet ingredients over the dry ones and gently stir until the batter is evenly moistened. Add the browned mince and stir to combine. Spoon into oiled muffin cups. Bake for about 25 minutes or until a toothpick inserted into the centre comes out dry. Cool for about 15 minutes before serving.
You can add finely diced capsicum and onion if you'd like to spice them up, but we like them just as they are.
Tip of the Day, 5 February 2013
tea cake
Ingredients:
3 cups SR flour
1 tbsp sugar
2 tbsp butter
½ cup sultanas or raisins
1 tbsp mixed peel (optional)
1 egg
milk to mix
Method:
Sift flour, add sugar and rub in butter; add fruit. Beat the egg and add with the milk to make soft dough. Knead lightly on a floured board, make into a round about 15mm thick and mark into eight pieces. Brush with milk and sprinkle with sugar. Bake at 220 degrees for 10 – 15 minutes. Serve warm and buttered.
Cost approximately $1.15
Contributed by Cath Armstrong
3 cups SR flour
1 tbsp sugar
2 tbsp butter
½ cup sultanas or raisins
1 tbsp mixed peel (optional)
1 egg
milk to mix
Method:
Sift flour, add sugar and rub in butter; add fruit. Beat the egg and add with the milk to make soft dough. Knead lightly on a floured board, make into a round about 15mm thick and mark into eight pieces. Brush with milk and sprinkle with sugar. Bake at 220 degrees for 10 – 15 minutes. Serve warm and buttered.
Cost approximately $1.15
Contributed by Cath Armstrong
The Five Minute Emergency Cake
When you have unexpected guests pop in, it's nice to be able to serve them a freshly baked, homemade cake.
Ingredients:
2 cups SR flour
1 cup white sugar
1 egg
1tsp vanilla essence
1/2 cup butter
Method:
Melt butter. Mix all ingredients in a bowl. Place a microwavable glass in the centre of a microwavable pie dish and pour mixture around the glass into the dish. Cook on high for five minutes and serve immediately at the table for your guests with jam or lemon butter on the top. This cake takes five minutes to prepare, five minutes to cook and you can sit with your guests to serve it up hot and fresh. Only costs $2 to make and serves six guests! Saves time, effort and money. Saves one hour in the oven and lets you enjoy the company of your friends at home with cake and coffee cheaply! One jar of lemon butter or any jam kept in the cupboard will help top the cake made from these staples! Guests will be love it!
Contributed by Olivia, Coomera, 17th May 2010
Ingredients:
2 cups SR flour
1 cup white sugar
1 egg
1tsp vanilla essence
1/2 cup butter
Method:
Melt butter. Mix all ingredients in a bowl. Place a microwavable glass in the centre of a microwavable pie dish and pour mixture around the glass into the dish. Cook on high for five minutes and serve immediately at the table for your guests with jam or lemon butter on the top. This cake takes five minutes to prepare, five minutes to cook and you can sit with your guests to serve it up hot and fresh. Only costs $2 to make and serves six guests! Saves time, effort and money. Saves one hour in the oven and lets you enjoy the company of your friends at home with cake and coffee cheaply! One jar of lemon butter or any jam kept in the cupboard will help top the cake made from these staples! Guests will be love it!
Contributed by Olivia, Coomera, 17th May 2010
The World's Easiest Cupcakes
1 cup cream and 1 cup of sugar mixed with a wooden spoon. Add 1 1/2 cups SR flour and 2 eggs to the mixture. Spoon into patty pans and bake at 180 deg for 15-20 mins.
Variation:
Add 2 tbsp of cocoa powder for Chocolate Cakes.
Best consumed in 1-2 days.
Contributed by Joanne, Ringwood, 4th March 2008
Variation:
Add 2 tbsp of cocoa powder for Chocolate Cakes.
Best consumed in 1-2 days.
Contributed by Joanne, Ringwood, 4th March 2008
Three Minute Chocolate Cake
Ingredients:
1 large coffee mug
4 tbsp plain flour
4 tbsp sugar
2 tbsp cooking cocoa
1 egg
3 tbsp milk
3 tbsp oil
Small splash of vanilla
Method:
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the vanilla and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool 2 minutes and then eat or gently run a knife around the edge, tip out onto a plate to eat if desired. You can get two serves from the one cake if you cut it in half vertically. Put it onto a plate, add a scoop of ice-cream and enjoy.
Contributed by Jeanette Tomlinson, 8th October 2008
1 large coffee mug
4 tbsp plain flour
4 tbsp sugar
2 tbsp cooking cocoa
1 egg
3 tbsp milk
3 tbsp oil
Small splash of vanilla
Method:
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the vanilla and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool 2 minutes and then eat or gently run a knife around the edge, tip out onto a plate to eat if desired. You can get two serves from the one cake if you cut it in half vertically. Put it onto a plate, add a scoop of ice-cream and enjoy.
Contributed by Jeanette Tomlinson, 8th October 2008
vanilla cupcakes
Ingredients:
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-raising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
Method:
Preheat oven to 170 degrees Celsius. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Gradually add the sugar and beat until fluffy. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well. Line two twelve-cup muffin tins with cupcake papers. Pour 1/4 cup fo batter into each cupcake paper. Bake until the tops spring back when lightly touched, about 20 – 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-raising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
Method:
Preheat oven to 170 degrees Celsius. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Gradually add the sugar and beat until fluffy. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well. Line two twelve-cup muffin tins with cupcake papers. Pour 1/4 cup fo batter into each cupcake paper. Bake until the tops spring back when lightly touched, about 20 – 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.
Waste Not,Want Not Muffins
These muffins are quick and simple and quite nice as they are if you don't have leftovers to spice them up. Add your leftovers (fruit, cereal, corn, ham etc) and they become something really special. And best of all you're not wasting a single thing!
Ingredients:
2 cups self raising flour
1/2 cup sugar*
1/2 cup applesauce (you can use tinned baby apple or sieved stewed apple)
1 egg
1/2 cup milk
1/2 tsp vanilla extract*
Method:
Pre-heat oven to 175 degrees Celsius. Mix the applesauce, egg and milk together. Combine the flour and sugar and add the wet ingredients. Stir to just combine. Now add the leftovers and gently stir through. Spoon into muffin cases and bake for 20 minutes.
*Note: for savoury muffins leave out the sugar and the vanilla extract.
Leftovers to use:
Brown bananas
Cereal crumbs (Weetbix, muesli, Sultana Bran, rolled oats, Crunchy Nut etc)
Cold porridge
Sweet biscuit crumbs (shake out the cookie jar)
Jam (add the milk to the jar, put the lid on and shake)
Sad apples, pears, plums, peaches etc diced or grated
Dried fruit
Nutella (scrape out jar, mix into wet ingredients)
Coconut
Dregs from flavouring bottles (caramel, strawberry, chocolate - mix into wet ingredients).
Peas, corn and carrots
Diced cold meats
Grated cheese and pickles
Chive and cheese
Use your imagination and see what wonderful muffins you can create and put a stop to kitchen waste.
From the April 2011 Cheapskates Journal
Ingredients:
2 cups self raising flour
1/2 cup sugar*
1/2 cup applesauce (you can use tinned baby apple or sieved stewed apple)
1 egg
1/2 cup milk
1/2 tsp vanilla extract*
Method:
Pre-heat oven to 175 degrees Celsius. Mix the applesauce, egg and milk together. Combine the flour and sugar and add the wet ingredients. Stir to just combine. Now add the leftovers and gently stir through. Spoon into muffin cases and bake for 20 minutes.
*Note: for savoury muffins leave out the sugar and the vanilla extract.
Leftovers to use:
Brown bananas
Cereal crumbs (Weetbix, muesli, Sultana Bran, rolled oats, Crunchy Nut etc)
Cold porridge
Sweet biscuit crumbs (shake out the cookie jar)
Jam (add the milk to the jar, put the lid on and shake)
Sad apples, pears, plums, peaches etc diced or grated
Dried fruit
Nutella (scrape out jar, mix into wet ingredients)
Coconut
Dregs from flavouring bottles (caramel, strawberry, chocolate - mix into wet ingredients).
Peas, corn and carrots
Diced cold meats
Grated cheese and pickles
Chive and cheese
Use your imagination and see what wonderful muffins you can create and put a stop to kitchen waste.
From the April 2011 Cheapskates Journal
Weetbix Loaf
Ingredients:
8 Weetbix, crushed
100g butter or marg
1 1/2 cups of sugar
2 cups mixed fruit
2 tsp baking soda
1 tsp mixed spice
1 dessertspoon golden syrup
2 cups boiling water
2 cups SR flour
2 eggs
Method:
Pre-heat oven to 180 degrees. Place first seven ingredients into a large bowl and pour over boiling water. Soak for 10 minutes. Add flour and lightly beaten eggs, mixing well. Divide into two loaf tins and bake for 1 hour.
Contributed by Susan, Gladstone, 23rd May 2009
8 Weetbix, crushed
100g butter or marg
1 1/2 cups of sugar
2 cups mixed fruit
2 tsp baking soda
1 tsp mixed spice
1 dessertspoon golden syrup
2 cups boiling water
2 cups SR flour
2 eggs
Method:
Pre-heat oven to 180 degrees. Place first seven ingredients into a large bowl and pour over boiling water. Soak for 10 minutes. Add flour and lightly beaten eggs, mixing well. Divide into two loaf tins and bake for 1 hour.
Contributed by Susan, Gladstone, 23rd May 2009
White Chocolate Cake with White Cream Frosting
If you like white chocolate this cake is to die for. Single layer cakes are easy to put together and even easier to ice. They give the right amount of cake to enjoy in one sitting without feeling like you have over indulged. If you want a little regular chocolate place dark chocolate curls as a garnish on the top before cutting.
Ingredients:
3 tbsp butter, cut into pieces
270g good quality white chocolate, divided
3/4 cup boiling water
1/4 cup + 2 tbsp of sour cream, at room temperature
1 large egg yolk
3 tbsp vanilla extract, divided
1 1/2 cups plain flour
1 1/2 cups sugar
1/2 tsp bicarbonate soda
1/2 tsp salt
2 cups cream
Method:
Move the oven rack to the centre of the oven then preheat the oven to 180 degrees Celsius.
Lightly spray then dust with flour a 22cm cake tin being sure to tap out excess flour.
Place 90g of the white chocolate into a microwave safe bowl.
Heat the chocolate on medium power for 1 minute then stir until smooth.
Let the chocolate cool to lukewarm.
Put the butter into another microwave safe bowl.
Microwave on medium 30 seconds or until melted completely.
Add the water to the butter and whisk until blended together well.
Whisk in the sour cream, egg yolk and 1 1/2 teaspoons of vanilla.
Dump the flour and sugar into a mixing bowl.
Add in the bicarbonate soda and salt and whisk until combined together.
Stir in the sour cream mixture and the white chocolate until well blended.
Pour the batter into the prepared cake pan.
Bake 30 minutes or until a toothpick inserted in the centre comes out clean.
Place the cake pan on a wire to cool.
Place the cream into a microwave safe bowl.
Microwave the cream on high for 1 1/2 minutes or until just starting to boil.
Stir in the remaining white chocolate until melted.
Let the mixture cool slightly then cover and refrigerator for 3 hours or until well chilled.
When ready to frost the cake remove the cake from the pan and place on a platter.
Stir the remaining 1 1/2 teaspoons of vanilla into the frosting.
Frost the sides and top of the cake before cutting.
Makes 6 servings.
From the August 2013 Journal
Ingredients:
3 tbsp butter, cut into pieces
270g good quality white chocolate, divided
3/4 cup boiling water
1/4 cup + 2 tbsp of sour cream, at room temperature
1 large egg yolk
3 tbsp vanilla extract, divided
1 1/2 cups plain flour
1 1/2 cups sugar
1/2 tsp bicarbonate soda
1/2 tsp salt
2 cups cream
Method:
Move the oven rack to the centre of the oven then preheat the oven to 180 degrees Celsius.
Lightly spray then dust with flour a 22cm cake tin being sure to tap out excess flour.
Place 90g of the white chocolate into a microwave safe bowl.
Heat the chocolate on medium power for 1 minute then stir until smooth.
Let the chocolate cool to lukewarm.
Put the butter into another microwave safe bowl.
Microwave on medium 30 seconds or until melted completely.
Add the water to the butter and whisk until blended together well.
Whisk in the sour cream, egg yolk and 1 1/2 teaspoons of vanilla.
Dump the flour and sugar into a mixing bowl.
Add in the bicarbonate soda and salt and whisk until combined together.
Stir in the sour cream mixture and the white chocolate until well blended.
Pour the batter into the prepared cake pan.
Bake 30 minutes or until a toothpick inserted in the centre comes out clean.
Place the cake pan on a wire to cool.
Place the cream into a microwave safe bowl.
Microwave the cream on high for 1 1/2 minutes or until just starting to boil.
Stir in the remaining white chocolate until melted.
Let the mixture cool slightly then cover and refrigerator for 3 hours or until well chilled.
When ready to frost the cake remove the cake from the pan and place on a platter.
Stir the remaining 1 1/2 teaspoons of vanilla into the frosting.
Frost the sides and top of the cake before cutting.
Makes 6 servings.
From the August 2013 Journal
White Chocolate and Raspberry Muffins
Ingredients:
2 cups SR flour
3/4 cup caster sugar
3/4 cup white chocolate bits
1-1/2 cups raspberries (fresh or frozen)
2 eggs
1/2 cup vegetable oil
1/2 cup milk
Method:
Preheat oven to 180 degrees Celsius. Line a 6 hole "Texas" muffin pan with paper cases. Combine dry ingredients in a large bowl, then chop about half of the raspberries and mix all the berries with the dry ingredients. Make a well in centre of bowl. Whisk eggs, oil and milk together and pour onto dry ingredients. Using wooden spoon or spatula, gently stir until just combined. Spoon mix among cases and bake 20-25 minutes or until golden on top and springy to touch. Turn out of muffin pan and serve warm. Makes 6.
NB: This is from Julie Goodwin's book, "Our Family Table". I didn't have paper liners or "Texas" muffin pan so used 12 cup silicon muffin pan sprayed with cooking spray.
Contributed by Leanne Moore, 22nd October 2011
2 cups SR flour
3/4 cup caster sugar
3/4 cup white chocolate bits
1-1/2 cups raspberries (fresh or frozen)
2 eggs
1/2 cup vegetable oil
1/2 cup milk
Method:
Preheat oven to 180 degrees Celsius. Line a 6 hole "Texas" muffin pan with paper cases. Combine dry ingredients in a large bowl, then chop about half of the raspberries and mix all the berries with the dry ingredients. Make a well in centre of bowl. Whisk eggs, oil and milk together and pour onto dry ingredients. Using wooden spoon or spatula, gently stir until just combined. Spoon mix among cases and bake 20-25 minutes or until golden on top and springy to touch. Turn out of muffin pan and serve warm. Makes 6.
NB: This is from Julie Goodwin's book, "Our Family Table". I didn't have paper liners or "Texas" muffin pan so used 12 cup silicon muffin pan sprayed with cooking spray.
Contributed by Leanne Moore, 22nd October 2011
Wholemeal Nut Bread
Ingredients:
1 cup wholemeal flour
2 level tsp baking powder
2 eggs
300ml milk
60g butter, melted
125g chopped walnuts
Method:
Sift the flour and baking powder. Lightly beat the eggs and add to the dry ingredients with the milk and melted butter. Mix to a smooth, soft dough. Add the chopped walnuts. Place in a well greased loaf tin. Bake 1 ¼ hours in a moderate oven (180 degrees Celsius) until loaf is firm to the touch. Let sit 5 minutes before turning onto a rack to cool.
This loaf is delicious thinly sliced and served topped with cheese.
Contributed by Cath Armstrong
1 cup wholemeal flour
2 level tsp baking powder
2 eggs
300ml milk
60g butter, melted
125g chopped walnuts
Method:
Sift the flour and baking powder. Lightly beat the eggs and add to the dry ingredients with the milk and melted butter. Mix to a smooth, soft dough. Add the chopped walnuts. Place in a well greased loaf tin. Bake 1 ¼ hours in a moderate oven (180 degrees Celsius) until loaf is firm to the touch. Let sit 5 minutes before turning onto a rack to cool.
This loaf is delicious thinly sliced and served topped with cheese.
Contributed by Cath Armstrong
Yoghurt Blueberry Coffee Cake
Ingredients:
½ cup of salted butter, softened
1 cup sugar
3 eggs, beaten
½ tsp of vanilla
½ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ teaspoon of salt
2 cups plain flour
1 cup vanilla yoghurt
2 cups fresh blueberries (Option: if using frozen berries, be sure to thaw before adding to mixture)
Topping:
1 cup brown sugar
¼ cup butter, softened
½ cup plain flour
Method:
Preheat the oven to 170 degrees Celsius.
In a large bowl cream together butter and sugar until crumbly.
Add the 3 slightly beaten eggs and mix well.
Add the vanilla, cinnamon, baking powder, baking soda, and salt and blend until smooth.
Mix in half of the flour and half of the yoghurt. When blended, add the remaining flour and sour cream and blend again.
Using a spatula or a large spoon, stir in the blueberries. Mix well. The mixture will turn blue or lavender.
Lightly spray a 22 x 32cm baking dish and pour in the blueberry mixture. Set mixture aside while you make the topping.
In a small bowl, cream together the brown sugar and softened butter. Using a spoon, add the flour a little at a time until the topping is crumbly.
Scatter brown sugar crumbs on top of the blueberry mixture.
Lightly tap the pan on the benchtop to make sure the batter is distributed evenly. Bake for 40 minutes.
Serve warm straight from the oven with hot coffee or cold milk, or if you want to use it as a dessert, cool and serve with fresh cream, ice cream, canned peaches or custard.
½ cup of salted butter, softened
1 cup sugar
3 eggs, beaten
½ tsp of vanilla
½ tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ teaspoon of salt
2 cups plain flour
1 cup vanilla yoghurt
2 cups fresh blueberries (Option: if using frozen berries, be sure to thaw before adding to mixture)
Topping:
1 cup brown sugar
¼ cup butter, softened
½ cup plain flour
Method:
Preheat the oven to 170 degrees Celsius.
In a large bowl cream together butter and sugar until crumbly.
Add the 3 slightly beaten eggs and mix well.
Add the vanilla, cinnamon, baking powder, baking soda, and salt and blend until smooth.
Mix in half of the flour and half of the yoghurt. When blended, add the remaining flour and sour cream and blend again.
Using a spatula or a large spoon, stir in the blueberries. Mix well. The mixture will turn blue or lavender.
Lightly spray a 22 x 32cm baking dish and pour in the blueberry mixture. Set mixture aside while you make the topping.
In a small bowl, cream together the brown sugar and softened butter. Using a spoon, add the flour a little at a time until the topping is crumbly.
Scatter brown sugar crumbs on top of the blueberry mixture.
Lightly tap the pan on the benchtop to make sure the batter is distributed evenly. Bake for 40 minutes.
Serve warm straight from the oven with hot coffee or cold milk, or if you want to use it as a dessert, cool and serve with fresh cream, ice cream, canned peaches or custard.
ZUCCHINI & BANANA LOAF
Ingredients:
3 cups plain flour
1-½ tsp baking powder
1-½ tsp bicarb soda
1-½ tsp ground cinnamon
1 tsp salt
4 large eggs
1 cup mashed bananas (about 2 medium bananas)
2 cups brown sugar
1-½ cups grated, unpeeled zucchini
1 cup vegetable oil
1 cup chopped walnuts
Method:
Preheat oven to 180 degrees Celsius. Line and grease one large or two small loaf tins.Place flour, baking powder, bicarb soda, cinnamon and salt in a large bowl and mix to combine. In a medium-sized bowl, whisk together eggs, mashed bananas, sugar, zucchini and oil. Add the wet ingredients to the flour mixture and stir until just combined. Fold in the walnuts. Pour into two small or one large loaf tin. Bake 45 minutes in smaller tins, or about 60 mins in one large tin, or until a skewer inserted into the centre comes out clean.
3 cups plain flour
1-½ tsp baking powder
1-½ tsp bicarb soda
1-½ tsp ground cinnamon
1 tsp salt
4 large eggs
1 cup mashed bananas (about 2 medium bananas)
2 cups brown sugar
1-½ cups grated, unpeeled zucchini
1 cup vegetable oil
1 cup chopped walnuts
Method:
Preheat oven to 180 degrees Celsius. Line and grease one large or two small loaf tins.Place flour, baking powder, bicarb soda, cinnamon and salt in a large bowl and mix to combine. In a medium-sized bowl, whisk together eggs, mashed bananas, sugar, zucchini and oil. Add the wet ingredients to the flour mixture and stir until just combined. Fold in the walnuts. Pour into two small or one large loaf tin. Bake 45 minutes in smaller tins, or about 60 mins in one large tin, or until a skewer inserted into the centre comes out clean.
ZUCCHINI BROWNIES
Ingredients:
1-1/2 cups sugar
1/2 cup oil
2 tsp vanilla
2 cups grated zucchini
2 cups plain flour
1 -1/2 tsp bicarb soda
1 tsp salt
1/3 cup cocoa
Method:
Pre-heat oven to 180 degrees Celsius. Mix all ingredients together well and pour into a 9×13 greased pan. Bake the Zucchini Brownies for 35 minutes. Cool the brownies before icing.
Zucchini Brownie Frosting
Ingredients:
90g butter
90ml milk
1-1/2 cups sugar
1/2 cup chocolate chips
Method:
Mix butter, milk and sugar in a saucepan and boil for exactly 1 minute. Remove from heat and add 1/2 cup of chocolate chips. Stir every few minutes until at desired thickness. Pour on top of brownies after they are cooled.
1-1/2 cups sugar
1/2 cup oil
2 tsp vanilla
2 cups grated zucchini
2 cups plain flour
1 -1/2 tsp bicarb soda
1 tsp salt
1/3 cup cocoa
Method:
Pre-heat oven to 180 degrees Celsius. Mix all ingredients together well and pour into a 9×13 greased pan. Bake the Zucchini Brownies for 35 minutes. Cool the brownies before icing.
Zucchini Brownie Frosting
Ingredients:
90g butter
90ml milk
1-1/2 cups sugar
1/2 cup chocolate chips
Method:
Mix butter, milk and sugar in a saucepan and boil for exactly 1 minute. Remove from heat and add 1/2 cup of chocolate chips. Stir every few minutes until at desired thickness. Pour on top of brownies after they are cooled.
Zucchini Chocolate Cake
Ingredients:
125g butter
1 cup packed brown sugar
1/2 cup white sugar
3 large eggs
1tsp vanilla
1/2 cup yogurt (any type)
2 1/2 cups plain flour
3 cups grated zucchini
1/4 cup cocoa
2 tsp baking soda
2 tsp cinnamon or mixed spice
1/2 tsp salt
1/2 cup choc chips
Method:
Pre-heat oven to 170 degrees Celsius .Line a 25 cm square cake tin with baking paper. Beat softened butter with sugars in an electric mixer until light and creamy. Mix in eggs, vanilla, yoghurt and 1/2 cup of the measured flour, then mix in grated zucchini. Sift in remaining flour, cocoa, bicarb soda, cinnamon and salt. Stir gently, then pour into the pan. Sprinkle with choc chips. Bake for 45 minutes, or until centre feels firm and a skewer comes out clean. Let rest in tin five minutes then turn onto a cake rack to cool.
125g butter
1 cup packed brown sugar
1/2 cup white sugar
3 large eggs
1tsp vanilla
1/2 cup yogurt (any type)
2 1/2 cups plain flour
3 cups grated zucchini
1/4 cup cocoa
2 tsp baking soda
2 tsp cinnamon or mixed spice
1/2 tsp salt
1/2 cup choc chips
Method:
Pre-heat oven to 170 degrees Celsius .Line a 25 cm square cake tin with baking paper. Beat softened butter with sugars in an electric mixer until light and creamy. Mix in eggs, vanilla, yoghurt and 1/2 cup of the measured flour, then mix in grated zucchini. Sift in remaining flour, cocoa, bicarb soda, cinnamon and salt. Stir gently, then pour into the pan. Sprinkle with choc chips. Bake for 45 minutes, or until centre feels firm and a skewer comes out clean. Let rest in tin five minutes then turn onto a cake rack to cool.
Zucchini Chocolate Cake
Ingredients:
125g butter
1 cup packed brown sugar
1/2 cup white sugar
3 large eggs
1tsp vanilla
1/2 cup plain yogurt
2 1/2 cups plain flour
3 cups grated zucchini
1/4 cup cocoa
2 tsp bicarb soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup choc chips
Method:
Pre-heat oven to 170 degrees Celsius. Grease and line a 25 cm square cake tin. Beat softened butter, brown sugar and white sugar until light and creamy. Add eggs, vanilla, yoghurt and 1/2 cup of the flour, then mix in grated zucchini. Sift in remaining flour, cocoa, bicarb, cinnamon and salt. Stir gently, then pour into the pan. Sprinkle with choc chips. Bake for 45 minutes, or until centre feels firm and a skewer comes out clean.
125g butter
1 cup packed brown sugar
1/2 cup white sugar
3 large eggs
1tsp vanilla
1/2 cup plain yogurt
2 1/2 cups plain flour
3 cups grated zucchini
1/4 cup cocoa
2 tsp bicarb soda
2 tsp cinnamon
1/2 tsp salt
1/2 cup choc chips
Method:
Pre-heat oven to 170 degrees Celsius. Grease and line a 25 cm square cake tin. Beat softened butter, brown sugar and white sugar until light and creamy. Add eggs, vanilla, yoghurt and 1/2 cup of the flour, then mix in grated zucchini. Sift in remaining flour, cocoa, bicarb, cinnamon and salt. Stir gently, then pour into the pan. Sprinkle with choc chips. Bake for 45 minutes, or until centre feels firm and a skewer comes out clean.
Zucchini Chocolate Cake
This is another one of those sneaky treats that increases your family's vegetable consumption without them knowing. It's also a great way to use up those excess zucchini that seem to be in every garden at this time of year.
Ingredients:
125g butter
1 cup brown sugar, firmly packed
1/2 cup white sugar
3 large eggs
1 tsp vanilla extract
1/2 cup plain yogurt
2 1/2 cups plain flour
3 cups grated zucchini (about 2 large zucchini)
1/4 cup cocoa
2 tsp bicarb soda
2 tsp cinnamon
1/2 cup choc chips
Method:
Pre-heat oven to 175 degrees Celsius. Grease and line a 25 cm square cake tin. Beat softened butter, brown sugar and white sugar until light and creamy. Add eggs, vanilla, yoghurt and 1/2 cup of the flour, then mix in grated zucchini. Sift in remaining flour, cocoa, bicarb and cinnamon. Stir gently, then pour into the pan. Sprinkle with choc chips. Bake for 45 minutes, or until centre feels firm and a skewer comes out clean.
Contributed by Cath Armstrong
Ingredients:
125g butter
1 cup brown sugar, firmly packed
1/2 cup white sugar
3 large eggs
1 tsp vanilla extract
1/2 cup plain yogurt
2 1/2 cups plain flour
3 cups grated zucchini (about 2 large zucchini)
1/4 cup cocoa
2 tsp bicarb soda
2 tsp cinnamon
1/2 cup choc chips
Method:
Pre-heat oven to 175 degrees Celsius. Grease and line a 25 cm square cake tin. Beat softened butter, brown sugar and white sugar until light and creamy. Add eggs, vanilla, yoghurt and 1/2 cup of the flour, then mix in grated zucchini. Sift in remaining flour, cocoa, bicarb and cinnamon. Stir gently, then pour into the pan. Sprinkle with choc chips. Bake for 45 minutes, or until centre feels firm and a skewer comes out clean.
Contributed by Cath Armstrong
Zucchini Muffins
Ingredients:
1-1/2 cups SR flour
2 cups grated zucchini, drained and excess water squeezed out
120 g grated cheese
2 eggs, beaten
1/2 cup milk
1/3 cup olive oil
2 tsp mixed herbs
Method:
Preheat oven to 180 degrees and line a 12-pan muffin pan with paper cases, or grease. Sift the flour and the baking powder into a large bowl together. Add the zucchini and half of the cheese, along with the Italian herbs and salt and pepper to your taste. Mix until well combined. In another bowl put the eggs, milk and oil and whisk well. Then add the wet mixture to the dry mixture and mix until just combined. Be cautious of over mixing. Divide the mixture evenly in the pan you have prepared, and then sprinkle the tops of the muffins with the rest of the cheddar cheese. Bake for around 25 minutes, or until golden.
1-1/2 cups SR flour
2 cups grated zucchini, drained and excess water squeezed out
120 g grated cheese
2 eggs, beaten
1/2 cup milk
1/3 cup olive oil
2 tsp mixed herbs
Method:
Preheat oven to 180 degrees and line a 12-pan muffin pan with paper cases, or grease. Sift the flour and the baking powder into a large bowl together. Add the zucchini and half of the cheese, along with the Italian herbs and salt and pepper to your taste. Mix until well combined. In another bowl put the eggs, milk and oil and whisk well. Then add the wet mixture to the dry mixture and mix until just combined. Be cautious of over mixing. Divide the mixture evenly in the pan you have prepared, and then sprinkle the tops of the muffins with the rest of the cheddar cheese. Bake for around 25 minutes, or until golden.