Recipes

Hey. I’ve added all my favourite recipes here, for any one who wants them. Enjoy : )(sorry there are soooo many!!!!!!!!!!!!, and excuse the mistakes of spelling and grammar ;))

CHEESECAKES, CAKES AND TARTS

Poast Toastie Tart

¾ cup crushed post toasties

1 teaspoon ground cinnamon

½ cup sugar

¼ cup melted butter or margarine

* Filling:2 cups milk

2 TBS sugar

2 TBS butter

3 egg yolks

2 TBS maizena (cornflour)

* Topping:3 eggs whites

12 TBS sugar

Method: Mix all the crust ingredients together and press into a greased pie dish.

Bring the milk, sugar and butter for the filling to the boil in a saucepan. In the meantime, mix together the 3 well beaten eggs yolks and maizena (corn flour) and then add carefully to the sauce pan (custard mixture).

. Stir until thick; allow cooling slightly, and then gently pouring into the crust.

Beat the egg whites with 9 TBS sugar until very stiff. Then fold in the remaining 3 TBS sugar.

Arrange the meringue mixture over the custard filling.

Bake at 100ºc for ½ hour.

Best Ever Apple Tart with caremal syrup

50g butter or marg

200g (250ml) sugar

3 extra-large eggs

125g flour sifted

pinch of salt

5ml BP

125ml milk

40g(125ml) desiccated coconut

75g seedless raisins

825g can pie apples

Caramel Syrup

1 can ideal milk

200g sugar

5ml caramel essence

Preheat oven to 180°c bake for 20-25 minutes or until golden brown.

Beat togather the butter/marg & sugar until light & creamy. Add the eggs one at a time and beat well. Sift the dry ingredients togather and add them to butter mixture, alternating with milk to make a soft, dropping consistency. Stir in coconut and raisins. Spoon into well greased dish. Arrange pie apples on mixture.

Syrup

Place all the ingredients in a saucepan and bring to boil, stiring continuously (for about 10 minutes)

Pour sauce over tart immediatly after removing it from the oven.

Enjoy!

Pinapple cheesecake

375 ml biscuits crumbled

37.5 ml sugar mix these ingredients together

37.5 ml melted butter and press into dish, chill.

1 packet lemon jelly dissolve jelly in hot water add the

375 ml hot water pineapple syrup and cool.

1 tin crushed pineapple

100 g cream cheese

3 ml grated lemon rind Blend these together

25 ml lemon juice

37.5 ml sugar

3 ml vanilla essences

250 ml cream

Combine the pineapple with 125 ml of jelly mixture. Blend the remaining jelly with the cream cheese mixture. Until smooth. Add 250 ml cream. Pour cheese mixture over base. Chill until set. Spoon the pineapple on top. Enjoy!

German Almond Cake

Put oven on to 150° C. Cooks for 60 minutes.

142g marg

1 ½ cups sugar

2 cups flour

½ tsp almond essence

¼ cup water

¾ cup milk

3 eggs

3tsp baking powder

In a bowl cream together butter and sugar until light and fluffy. add eggs one at a time beaten well after each addition. Add essence, flour and baking powder. Alter with water. Pour into square tin. Top with equal amounts of brown sugar, cinnamon and almonds.

Chocolate Cake

preheat oven on to 190° C. Cooks for 25 minutes.

½ cups cocoa

1 cup black coffee

1 ½ tsp cup sugar

¼ tsp salt

1 ¾ cup flour

4 eggs separated

3 tsp baking powder

1 tsp vanilla essence

1 cup oil

Mix warm coffee and cocoa ,leave to cool. Mix the dry ingredients. Make a hole in the centre of the dry ingredients, and add the coffee mixture, vanilla essence, unbeaten egg yolks and oil. Beat well. Beat the egg whites till stiff and fluffy fold in other mixture. Put in large rectangular dish. Bake for 25 min. Makes a big tray.

Vanilla Cake

Put oven on to 180° C. Cooks for 15 minutes.

6 TBS marg

1 cup sugar

2 eggs

2 cup flour

1 ½ tsp baking powder

½ tsp salt

¾ cup milk

1 tsp vanilla essence

Cream butter and sugar until light and fluffy. Add the eggs one at a time after each addition, beat well. Sift the flour, baking powder and salt. Add to mixture. alter with milk. Put into dish or spoon into cup cake holders. Bake for 15 min.

Friut Cocktail Cake

Mix togather:

2 cups flour

3tsp BP

1 ½ caup sugar

2tsp bicarb

1tsp salt

2 eggs

1 tin fruit cocktail + juice (420g tin)

Mix all ingredients together and pour into greased dish. Bake for 30 minutes at 180°c

Topping

1 cup sugar

½ cup coconut

3-4 TBs butter

½ cup carnation milk

Boil togather for 5 minutes, stirring all the time. Pour over cake.

Lemon Meringue Tart

1 packet Tennis buscuits

about 3TBs melted marg ( add marg until the base stays togather)

Mix the cookies and Marg in blender. Push into pie crust & cook for a few minutes.

Filling:

1 tin condensed milk

3 egg yolks

1/2 cup lemon juice

Mix togather the filling well, and pour over base.

Toping

stiffly Beat the egg whites of the egg yolks. Gradually add in 3TBs of sugar. At the end fold in a extra TBs of sugar.

Place the toping over the filling.

Bake at 150°c until goldan brown.

Enjoy!

Strawberry Cheesecake

250ml(1 cup) cream

1 tub cream cheese (mascapone cream cheese)

1 box cherry jelly and mix in 1 cup of water instead of two

tennis busciuts

1 tin tinned strawberrys, or fresh strawberries sliced

Beat cream cheese. Add cherry jelly

Beat the cream, and fold into cream cheese mixture.

Drain tinned strawberries(or fresh strawberies)

and fold to the cream cheese mixture.

Line a dish with tennis buscuits,& place cheese cake mixture on top.

Refrigerate until set & Enjoy!

Hot milk Sponge Cake by Amy Button

HOT MILK SPONGE CAKE

INGREDIENTS:
4 eggs
310 ml sugar
7 ml vanilla essence
500 ml cake flour
15 ml baking powder
250 ml milk
90 g margarine

METHOD:
1.) Beat eggs, sugar and vanilla essence together until thick and pale yellow in colour
2.) Sift the cake flour and baking powder together

3.) Heat the milk and margarine together until the margarine has melted

4.) Fold the flour mixture into the egg and sugar mixture with a metal spoon – do this until there are no more lumps and the mixture is smooth
5.) Add the melted margarine and milk to the batter – stir until well mixed
6.) Spoon batter into 2 23 cm diameter well greased baking tins
7.) Bake for 25 minutes at 180 C

COOKIE RCIPES

Choc, vanilla cookies

Put oven on to 180° C. Cooks for 12-15 minutes.

250g marg/butter

200g sugar

2 eggs

5ml vanilla essence

480g flour sifted

5ml baking powder

4TBS cocoa powder

In a bowl cream together butter and sugar until light and fluffy. add eggs and vanilla essence.

Stir well. Then add the flour and baking powder. Divide the dough in half. To one half add the cocoa. Make into shapes and cook for 12—15 min.

Ginger Biscuit

Put oven on to 190° C. Cooks for 6 minutes.

225g marg/butter

2 cups sugar

2 eggs

2tsp bicarbonate of soda

5 cups flour sifted

2tsp ground cinnamon, 2tsp ground ginger

1 cup syrup

In a bowl cream together butter , eggs, syrup. Then add the dry ingredients. Mix well. Roll into balls or make into shapes. Bake 6 mins or until done. Makes lots!

Romany Cream Cookies

Put oven on to 180° C. Cooks for 10—12 minutes.

250g butter

200g sugar

280g flour ½ a teaspoon salt

1 teaspoon baking powder

2ml salt

120g coconut

30ml cocoa

Boiling water

TOPPING

Icing sugar

cocoa

Hot water

add enough of each to make a thick icing and ice the biscuit wants cooled.

Cream the butter and sugar until light and fluffy. Sift the flour, baking powder and salt and coconut, add to the butter mixture. Mix well. Dissolve the cocoa in the boiling water and add to the mixture. Roll mixture into balls and press down. Bake for 10—12 minutes. Ice if you want to. Makes about 30—40 cookies.

Orange Cookies

Put oven on to 180° C. Cooks for 15-20 minutes.

300g butter or marg

295 castor sugar

Grated rinds off three oranges

1 egg yolk

375g flour sifted

120g custard powder sifted

10ml baking powder

60ml milk

Cream butter and sugar until light and fluffy. Beat in orange rind and egg yolk. Sift together dry ingredients add to egg mixture. Roll into balls . Bake 15—20 min

Makes about 65 cookies

Custard Cookies

Put oven on to 180° C. Cooks for 15-20 minutes.

360g marg

380g flour

140g custard powder

200g icing sugar

Cream every thing together. Roll into balls. bake 12-15 min or until golden brown.

Vanilla Cookies

Put oven on to 200° C. Cooks till brown.

1 cup marg

2 cups sugar

2 beaten eggs

1 tsp vanilla essence

3 1/2 cups flour

1/2 tsp salt

2 tsp baking powder

Cream marg and sugar together.Add beaten eggs, then add vanilla essence. Add the dry ingredients. Mix well. Put in a bowl and set till hardened. Bake till brown.

Spice Cookies

Put oven on to 200° C. Cooks till brown.

175g marg softened

150g sugar

250g flour

3tsp baking powder

10ml ground cinnamon

1ml ground nutmeg, 1ml ground mixed spices

15ml milk

Cream marg and sugar together.

Sift the dry ingredients.add to the mixture. Then add the milk. Roll out dough and make into shapes. Bake 12—15 min.

M & M Cookies

Preheat oven to 190°c Bake for 8-11 minutes

2 cups flour

¾ tsp baking powder

¾ tsp salt

1 cup butter softened

2/3 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

3 packets m&ms

3/4 cup chopped nuts(optional)

Mix flour, BP and salt. Sat aside. Cream butter and brown & white sugar togather, till very light ad fluffy. Beat in egg & vanilla. Gradually add the flour mixture then stir in m&ms and nuts. Drop heaped spoons onto baking tray.

Bake for8-9mniutes for chewy cookies

Bake for 10-11 for crispy cookies

ENJOY 🙂

MUFFIN RECIPES

Cheese Muffins

Put oven on to 260° C. Cooks for 10 minutes.

2 cups flour

½ a cup sugar

1 cup grated cheese

4 tsp baking powder

Pinch of salt and pepper

2 egg

Milk and oil

Mix the flour, baking powder, cheese and salt+ pepper. Beat eggs in a cup and the milk to make 1 and a half cup mixture. Add the oil to fill cup. Put into muffin tins. Bake for 10 minutes

Lemon and Poppy seed Muffins

Put oven on to 180° C. Cooks for 25 minutes.

2 cups of flour

2 tsp baking powder

¼ tsp salt

¼ cup poppy seeds

½ cup butter

2/3 cup sugar

1 tsp grated lemon zest

½ cup lemon juice

½ cup milk

2 egg

Sift flour, baking powder and salt together. In a mixer or hand beater beat butter, zest and sugar. Add one egg at a time beating well in between. Stir in poppy seeds. Add the flour to the butter mixture and alter with milk. Put the mixture in muffin pans and sprinkle with sugar. Bake for 25 minute. Serve warm.

Apple Streusels Muffins

Put oven on to 200° C. Cooks for 25 minutes.

1 ½ cups of flour

½ a cup sugar

2 teaspoons baking powder teaspoon ground cinnamon

½ a teaspoon salt

1 teaspoon ground cinnamon

1 egg

¼ cup melted butter

½ cup milk

TOPPING

12 nuts (if available you can leave out nuts if you don’t have)

1 diced unpeeled apple

¼ cup brown sugar

2 tsp ground cinnamon

Sift dry ingredients then mix them together. Mix the wet ingredients in another bowl. Then mix wet ingredients + dry ingredients.

Mix diced unpeeled apple into the dough, put in muffin tins.

TOPPING

Mix brown sugar and cinnamon in a cup

Sprinkle over muffins, put the nuts on top and bake for 25 minutes. Than enjoy! Makes about 12.

Oat-Bran Muffins

Preheat oven to 200°c

270g oat-bran

50g(60ml) brown sugar

60ml raisins or dried fruit finally chopped

12.5ml baking powder

5ml salt

310ml milk

2 eggs

25ml oil

60ml fruit spread/smooth jam

Combine all the dry ingredients in mixing bowl.

Blend milk,eggs,oil togather stirring well.

Add to the dry mixture to the wet mixture. Mix lightly.

Fill each hollow in muffin tin ¾ fill with mixture.

Top each hollow with a spoon full of jam\fruit spread and top with some more muffin mixture.

Bake for 15-20 minutes

Enjoy!

Date Muffins

Preheat oven to 190°c Bake for 30 minutes

250g selfraising flour

1tsp bicarbonate of soda

1tsp cinnamon

4TBs brown sugar

90g butter

125g dates chopped

1 egg

1 cup milk

In a large bowl sift togather the flour, bicarb, and cinnamon.

In a pot place brownsugar, butter, dates on burner. Put the burner on 4. Stir all the time until butter melts.

Add the butter and date mixture to dry ingredients

Add the egg and milk. Mix till combined.

Spray muffin tins and spoon mixture into tins.

Enjoy

Blueberry Muffins

Bake for 20-30 minutes at 180°c

315 self -raising flour

1tsp Baking Powder

90g sugar

2 eggs lightly beaten

1 cup buttermilk\milk

4TBs melted butter

155g blueberries ( 5 oz)

1TBs finaly grated orange rind

2TBs raw sugar for dusting

Sift flour & baking powder togather Add sugar and combine.

In a separate bowl combine the eggs, milk, butter

Add egg mixture, blueberries & orang rind to flour mixture.

Mix till just combined.

Spoon into sprayed muffin tins and sprinkle with raw sugar

Enjoy!

Chocolate Cup Cake(cake in a mug : ) Awesome recipe to make with your friends! and it doesn’t take too long!

Ingredients for I person:

4TBsp cake flour

4TBSp sugar

2TBsp cocoa powder

1 egg

3TBsp milk

3TBsp oil

MEthod:

In a large tall mug, mix flour, sugar and cocoa. Add egg and mix with spoon. Pour in milk and oil. Mix well. Place in microwave on high for 1-1½minutes.

Ps: This is better under cooked then over cooked!!

Enjoy!!!

SNACK RECIPES

Brownies

Bake for 25minutes at 180°c

1/3 cup and 2 TBs butter

5TBs cocoa

3/4 cup flour

1/2 tsp baking powder

1/4 tsp salt

2 eggs

1 cup sugar

1tsp vanilla

chopped nuts or choc -chips

Melt butter, Add cocoa and stir well. Leave to cool in jug/pot.

In a beater/(or by hand which kills your arm muscles! ) beat eggs well, than gradually beat in Sugar. Blend in cocoa mixture and vanilla than add flour,BP and salt

Sti in choc-chips or nuts

Spread into a 8 square pan

Bake for 25 minutes.

Enjoy!

Jam slices

Preheat oven to 180°c. Bake for 25 minutes

113g marg

1/2 cup sugar

2 cups flour

1 egg

2tsp baking powder

pinch of salt

5ml vanilla

2TBs oil

Cream butter & sugar Add beaten egg and vanilla. Add the oil

sift togather flour ,salt, Baking powder and add to wet ingredients.

press half (or more) of the dough into a dish.

Spread a thick layer of apricot over the dough.

Grate the rest of the dough over the top of jam.

Bake for 25 minutes. Enjoy!

Chocolate Crunchies

Preheat oven to 190 bake for 15 minutes

250g margarine

150g sugar

2 cups flour

2 cups coconut

4 heaped tsp cocoa

1tsp baking powder

Cream marg and sugar togather until creamy Add the rest of the ingrediets nad mix.

Bake for 15minutes

Icing

250g sugar

3-4 tsp cocoa

1 tsp vanilla

21/2tsp boiling water

Mix the ingredients togather for the icing and while still hot pour over crunchies.

Enjoy!

Shortbread

Preheat oven to 180°c for 1 hour or until goldan brown.

170g flour

57g castor sugar

113g margarine

5ml vanilla essence

Combine all the ingredients to gather

Press into dish and bake until goldaen brown and firm

Sive over castor sugar.

Enjoy

Crunchies

Preheat oven to 180°c. Bake for 5 minutes.

Heat togather 170g margarine

1TBs syrup

1 tsp bicarb

Add to the butter mixture

2cups oats

1 cup sugar

1 cup coconut

1 cup flour

Bake for 5 minutes.

Enjoy!

Chocolate Fudge slices

1packet icing sugar(500g)

2 packets marie biscuits

2 eggs beaten

250g marg

4 TBs cocoa

1 tsp vanilla

Melt butter and add the icing sugar and cocoa and egg stir all togather.

Put the mixture into microwave, for 4 minutes at power 5. Stir every 30 seconds

Remove form micrwave and stir in crushed biscuits.

Pour into greased dish and cut into slices

refridgerate until set.

enjoy!

Cinnabun Recipe:

Ingredients for gooey topping:

In a saucepan over medium heat melt

Whisk until smooth, then pour into a buttered 36cm by 26cm pan. Sprinkle with ¾ cup of coarsely chopped pecan nuts.(set aside topping)

Filling for dough:

In a bowl combine:

Melt ½ cup butter (set aside)

Dough(if you buy your dough you can skip the next three steps)

Dissolve 1tsp of white sugar into ½ cup warm water. Sprinkle 1tsp of dry yeast over the top( let this mixture stand for ten minutes)

Milk mixture( still part of dough recipe)

In a saucepan heat:

When melted pour into a bowl and let cool until luke warm and add to yeast mixture

In a large bowl combine

Slowly beat into luke warm milk mixture

Using an electric mixer- gradually beat in 2 cups of flour until smooth

With a wooden spoon stir in another 1 ½ cups to make a soft sticky dough that comes off from the sides of the bowl.(If needed add more flour)

(use your readymade dough or homemade dough)

On a lightly floured surface knead for 7-10 minutes or until smooth and elastic.
Place in a large buttered bowl. Cover the bowl with glad wrap and let sit for 1 ½ hours in warm place.

Punch down dough

Roll to a big rectangle, brush with melted butter. Sprinkle with brown sugar mixture.

Roll, pinch ends to seal, brush with butter.

Cut into pieces put cut side into gooey topping and let rise for a hour.

Bake at 180°c for 25-30 minutes till golden brown or sounds hollow when you tap it.

Let stand for about three minutes at the most then turn over(so gooey side is facing up) If you let stand for long gooey topping will set and you can’t get Cinnabuns out!

Enjoy