Hunger Busters/Baking/Recipes

BLUEBERRY
MUFFINS

1 cup Plain Flour
1 cup Wholemeal Flour
¼ cup White Sugar
2 tsp Baking Powder
½ tsp Bicarbonate of Soda
½ tsp ground Cinnamon
¼ tsp ground Mixed Spice
1 Egg White
1 ½ cups Buttermilk
6 tsp Vegetable Oil
1 ¼ cups fresh Blueberries, or thawed frozen Blueberries

Preheat oven to 190°C. Spray a 12 cup muffin pan with vegetable cooking spray or line
with large paper patty case liners.
In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate
of soda, and spices. Set aside.
In a small bowl, whisk together egg white, buttermilk, and oil.
Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
Divide mixture between prepared muffin cups. Bake until the tops are lightly golden,
about 20 minutes. Place pan on a wire cooking rack, cool for 5 minutes.
Loosen muffins with handle of a metal teaspoon and cook on rack.

Makes 12

Source : Quick, Light & Delicious

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ROCKY ROAD BROWNIES

2/3 cup Cocoa
½ cup Plain Flour
½ tsp Baking Powder
½ cup Vegetable Oil
½ firmly packed Light Brown Sugar
½ cup White Sugar
4 Egg Whites
1 tsp Vanilla Essence

Topping :
3 tsp Skim Milk
¼ cup Dark Chocolate Bits
1 ½ cups Miniature Marshmallows
3 tbs coarsely chopped Walnuts

Preheat oven to 180°C. Line a 20cm square cake tin with non-stick baking paper.
Spray lightly with vegetable oil cooking spray.
In a small bowl, sift cocoa, flour and baking powder.
In a mixing bowl whisk oil, sugars, egg whites and vanilla essence together until well blended.
Stir cocoa mixture into the oil mixture until evenly combined.
Place mixture in prepared tin.
Bake until a bamboo skewer inserted in centre comes out clean, about 25 minutes.
Place tin on a wire rack to cool for 10 minutes.
To prepare topping, combine milk and chocolate bits in a small saucepan.
Heat over a low heat until chocolate is melted.
Sprinkle marshmallows and nuts over cooked brownie mixture.
Drizzle chocolate mixture over top. Return tin to oven for 3 minutes.
Cool on a wire cooling rack. Cut into squares.

Makes 16 squares

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BLACK FOREST GATEAU

This recipes requires overnight soaking so plan to start cooking the night before it is needed.

6 Eggs
175g Castor Sugar
175g Plain Flour, sifted with 50g Cocoa
8 tbs Cherry Brandy
2 x 450g cans Black Cherries, drained, stoned and halved, juice reserved
600ml Double Cream, whipped
2 tsp Arrowroot, slaked with water
75g plain Chocolate, grated

Grease and flour two 20cm / 8 inch round cake tins. Place the eggs and the sugar in a bowl
over a pan of simmering water and whisk until they form a trail.
Remove the bowl from the pan and whisk until the mixture is cool.
Fold in the flour mixture gently. Divide between the two tins and bake in a
preheated oven at 190°C (375°F) for 30-40 minutes.
Leave the cakes to cool in the tins. Turn out onto wire racks.
Split the cakes in half horizontally when cold.
Sprinkle 4 tbs of both the cherry brandy and cherry juice on each layer. Soak overnight.
Sandwich a third of the cream and half the black cherries between each layer.
Spread half the remaining cream around the sides.
Arrange the remaining cherries on top, leaving a border for rosettes of whipped cream.
Slake the arrowroot in the reserved cherry juice. Bring gently to the boil,
stirring until the sauce clears and thickens, then pour over the cherries.
Pipe cream rosettes around the edge and cover the sides with chocolate.

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GINGERBREAD
1 ½ cups
1 tsp Bicarbonate of Soda
1 tsp ground Ginger
½ tsp Mixed Spice
½ tsp Cinnamon
¼ cup Butter
½ cup Caster Sugar
1 Egg, beaten
½ cup Golden Syrup
½ cup Milk

Set oven at 180°C. Sift flour, soda and spices.
Cream butter and sugar, add egg, then golden syrup and milk, a little at a time, blending well.
Stir in the flour. Pour into pan (This is a very thin mixture)
Bake at 180°C for 15 minutes, reduce to 160°C and bake for 45 mins to 1 hour.
Cool on a cake cooler.

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MERINGUES

¼ tsp Salt
2 Egg whites
½ cup Caster Sugar
3 drops Vanilla Essence

Set oven at 100°C. Add salt to egg whites and beat until stiff.
Add sugar gradually and continue to beat until very thick.
Stir in vanilla. Pipe into shapes on a greased and floured oven tray.
Bake at 110°C for 1-1 ½ hours reducing temperature during cooking.
Do not allow meringues to colour. Cool on cake cooler.
Meringues may be sandwiched into pairs with whipped cream or flavoured icing if desired.

Makes 24-30

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DATE LOAF

1 cup boiling Water
1 cup Chopped Dates
1 tsp Bicarbonate of Soda
2 tbs Butter
1 Egg, beaten
1/3 cup Chopped Nuts
¾ cup Brown Sugar
1 ½ cups Self Raising Flour

Set oven 180°C. Pour boiling water over dates and soda, allow to stand 10 minutes.
Add butter, egg, nuts, sugar and flour. Mix well.
Place in pan and bake at 180°C for 45 minutes. Cool on cake cooler.
Serve sliced and buttered.

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SHORTBREAD

1 1/3 cup Flour
2 tbs Rice Flour
¼ cup Caster Sugar
½ cup Butter, at room temperature

Set oven at 160°C. Sift flours, add sugar and rub in butter. Work into a stiff dough.
Turn on to a lightly floured board and knead well.
Divide mixture into three or four. Roll each into round 1 cm thick (the size of a saucer),
pinch edges. Lift on to a greased oven tray. Cut each round into 8 pieces and prick.
Bake at 160°C until pale fawn colour, 15-20 minutes. Cool on cake cooler.

Makes 24 or 32

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HEDGEHOG
The secret to this delicious Hedgehog is not to break up the biscuits too small.
About 1cm pieces seem to work best.

1 packet Marie Biscuits
100g Margarine
100g Caster Sugar
2 Eggs
2 ½ tbs Cocoa
melted Chocolate for topping

Break up Marie biscuits (not too small). Melt margarine and caster sugar slowly
until sugar dissolves. Remove from heat.
Beat eggs into cocoa with a whisk then add to sugar and margarine while still whisking.
Mix with Marie biscuits and pour into square tray.
Press up one end, about 2.5cm high.
Melt chocolate and pour on top.
Refrigerate overnight and then cut into 2 ½ cm squares.

Source : Roslyn

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COFFEE ROLLS

1 ½ cups Self Raising Flour
1 tbs Butter
3 tbs Caster Sugar
1 Egg, beaten
1/4 to 1/3 Milk

Set oven at 200°C. Rub butter into flour, add sugar.
Add egg to the flour with sufficient milk to make a soft dough.
Turn on to a floured board, knead lightly and roll out approximately 1 cm thick.
Using an 8cm cutter, cut 12 rounds. Moisten one half of each round
with a little milk and fold the other half over it.
Place on oven tray and glaze with milk, or egg and milk.
Bake at 200°C for 10-15 minutes until golden brown.
Cool on cake cooler. Serve with butter.

Makes 12

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Choc-Chip Cookies
2 cups Butter
2 cups Sugar
2 tsp Baking Soda
1 tsp Salt
5 cups blended Oatmeal
2 tsp Vanilla
500g Choc Chips
2 cups Brown Sugar
3 cups chopped Nuts
2 tsp Baking Powder
4 Eggs
4 cups Flour
2 family size blocks (2 x 250g) Chocolate

Blend oatmeal in an electric blender to a fine powder.
Cream the butter and both sugars. Add eggs and vanilla, mix together with flour,
oatmeal, salt, baking powder and baking soda.
Add choc-chips, chocolate and nuts (optional) Roll into balls and
place two inches apart on a cookie sheet.

Bake for 10 minutes at 180°C

Makes 112 cookies

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CHRISTMAS CAKE

1 1/2 cups Sultanas
1 1/2 cups Currants
1 1/2 cups Raisins
1/3 cup chopped Glace Cherries
1/3 cup Mixed Peel
1/3 cup chopped Dates or Prunes
1/3 cup Almonds
2 cups Flour
1/2 cup Self Raising Flour
1 tsp Cinnamon
1 tsp Mixed Spice
1/4 tsp Nutmeg
1 cup Butter
1 cup Brown Sugar
5 Eggs, beaten
1/4 cup Fruit juice or other liquid

Prepare fruits and nuts. Sift flours and spices. Set oven at 160°C.
Cream butter and sugar, add eggs gradually. Mix well.
Add fruit and nuts, flour and liquid. Stir gently and thoroughly.
Place in 22cm round or 20cm square cake pan and hollow out centre to
allow for rising. Bake at 160°C for 1 hour. Gradually reduce oven temperature
to not less than 130°C for a further 1-1 1/2 hours. When baked, leave in cake pan
for at least 30 minutes before turning out on to cake cooler. Cake may be left in pan
until quite cold. Remove paper, ice and decorate as desired.

Source : Cookery the Australian Way

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FROZEN CHRISTMAS PUDDING

1/2 cup Sultanas
1/2 cup Raisins
2 tbs Mixed Peel
2 tbs Glace Cherries
2 tbs Almonds, blanched
1 tsp Cinnamon
1 tsp grated Nutmeg
2 tbs Fruit juice or other liquid
1 1/2 cups cream
4 Egg Whites
1 cup Icing Sugar
2 tsp Cocoa
1 tbs hot Water

Chop fruits and place in basin. Add sliced almonds, cinnamon and nutmeg.
Pour fruit juice or other liquid over fruit, cover and allow to stand overnight.
Whip cream with half the sugar. Whip egg whites until stiff and fold in remaining
sugar. Dissolve cocoa in hot water. Fold cream into egg whites gently, add fruit
mixture and dissolved cocoa. Mix carefully. Pour into mould, cover with foil and
freeze for at least 1 week. Transfer to refrigerator before serving.

Serves 8

Source : Cookery the Australian Way

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CHRISTMAS PUDDING

3/4 cup Sultanas
3/4 cup Raisins
3/4 cup chopped Dates
1/3 cup Currants
1/2 cup blanched Almonds
1/3 cup Mixed Peel
3/4 cup Flour
1/4 tsp Bicarbonate of Soda
1/4 tsp Cinnamon
1 cup fresh Breadcrumbs
1/2 cup Butter
1/2 cup Brown Sugar
2 Eggs, beaten
2 tbs Fruit Juice or other liquid

Utensils : greased pudding basin, steamer or large saucepan of boiling water.

Prepare saucepan of water ready for boil. Prepare fruit and mix with peel and almonds.
Sift flour, soda, cinnamon and add to the fruit. Add breadcrumbs. Cream butter and sugar.
Add eggs gradually, mix well, add fruit juice then flour and fruit mixture. Mix thoroughly.
Place in basin, cover with pudding cloth, foil or greased paper and lid. Steam. If steamer
not available, place pudding basin in large saucepan with sufficient water to come half-way
up the sides of the basin. Do not immerse completely.
Turn on to warm dish and serve with custard.

Serves 8

Source : Cookery the Australian Way

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LIQUEUR TRUFFLES

1/3 cup Thickened Cream
300g Milk Chocolate, chopped
1 tbs Chocolate Liqueur

Place ingredients in a pan and stir over low heat until combined.
Refrigerate until the mixture is quite firm.
Fill into a piping bag fitted with a star nozzle and pipe the mixture into small foil cups.
Refrigerate overnight.

Makes about 36 truffles

Source : That's Life

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