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MILLIONNAIRE SHORTBREAD Watch out - the calories are back!
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INGREDIENTS:
SHORTBREAD BASE: 2oz (50g) sugar...4oz (110g) butter...6oz (175g) plain flour...1 tspn cornflour...pinch of salt
CARAMEL CENTRE: ½ tin condensed milk...2 tblspns golden syrup...4oz (110g) sugar...4oz (110g) butter
CHOCOLATE TOPPING: As much chocolate as you want!
METHOD:
For the shortbread, cream the butter with the sugar, and then sift in the flour, cornflour and salt. Mix well, and then put into a greased baking tray, pressing down with the back of a spoon. Prick all over with a fork, and bake in an oven (preheated to gas mark 3; 325F; 170C) for about 30 minutes. Whilst still warm, mark out slices, using a sharp knife.
For the caramel, put all the ingredients into a sauce pan and bring to the boil, stirring continuously. When the mixture has a caramel constituency, remove from the heat and pour over the shortbread.
Finally, melt as much chocolate as you want in a double boiler (or the microwave), and pour over the cooled caramel. Once cool and set, turn out onto a chopping board, and cut into slices.
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CHOCOLATE CHIP ZUCCHINI CAKE For those who don't know (probably anyone who is British), zucchini is courgette! Now, how can a cake with a vegetable in it be unhealthy?
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INGREDIENTS:
CAKE: 1½ cups sugar...½ cup margarine or butter, softened...¼ cup oil...1 tspn vanilla essence...2 eggs...2½ cups plain flour...1 tspn baking soda...¼ cup unsweetened cocoa...½ cup milk...dash of vinegar...2 cups shredded zucchini(courgette)...1 cup chocolate chips
TOPPING: 1/3 cup butter, softened...2 cups icing sugar...½ tspn vanilla essence...2-3 tblspns milk...¼ cup unsweetened cocoa
METHOD:
To make the cake, mix together the sugar, margarine, oil, vanilla and eggs. Add the flour, baking soda, cocoa, milk and vinegar, and mix well. Fold in the zucchini and chocolate chips, and spread in a greased cake tin (13" x 9"). Bake in an oven (preheated to gas mark 4; 350F; 180C) for 35-45 minutes, until a knife inserted into the middle comes out clean. Leave to cool.
For the topping, beat the butter until light and fluffy, and then blend in the cocoa. Gradually add the icing sugar, beating well, and then the vanilla and as much milk as is desired to make the topping easy to spread on the cake.
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OATMEAL CHOCOLATE CHIP BARS
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INGREDIENTS:
1½ cups brown sugar...1 cup margarine...2 tblspns molasses...2 tspns vanilla essence...2 eggs...3 cups rolled oats...1 cup plain flour...1 tspn baking soda...1 tspn salt...2 cups chocolate chips
METHOD:
First, beat the margerine with the sugar, then add the molasses, vanilla and eggs, and blend well. Stir in the oats, flour, baking soda and salt, and then the chocolate chips. Spread the mixture in a greased baking tray, and bake in an oven (preheated to gas mark 4; 350F; 180C) for 20-25 minutes. Allow to cool slightly before slicing.
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GINGER COOKIES This is a 'slice and bake' recipe, and you can keep the uncooked dough in the freezer for a while before you actually bake them. Perfect for newly pregnant women with morning sickness... |
INGREDIENTS:
2 cups flour...2 tspns baking soda...1 tspn cinnamon...1 tspn cloves...1 tspn ginger...¾ cup margarine...1 cup sugar...1 egg...¼ cup molasses
METHOD:
Mix together all the dry ingredients (sifted). In a separate bowl, cream the margarine, blend in the sugar egg and molasses. Spoon the dough onto some cling film, make into a roll, and seal the ends. At this stage, the dough may be frozen and used later, or else just chill until firm and remove from the plastic. Slice the dough, dip each cookie in sugar and bake on an ungreased baking sheet in an oven (preheated to gas mark 4; 350F; 180C) for 6-8 minutes.
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PETITE PECAN PIES Somehow because they are small... they taste so much better!
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INGREDIENTS:
PASTRY: ½ cup butter...1 cup flour, sifted...3oz (75g) cream cheese
FILLING: 2 eggs...2 tblspns butter, softened...1 cup brown sugar...pinch of salt...vanilla essence...1 cup pecan nuts, chopped
METHOD:
First, make the pastry: let butter and cream cheese warm to room temperature and then blend with the flour. Shape into 24 balls and chill for about 1 hour, and then place into ungreased muffin tins, pressing the dough into the bottom and up the sides.
Make the filling, by mixing all the remaining ingredients together. Put about 1 teaspoon of filling into each pastry case, and bake in an oven (preheated to gas mark 4; 350F; 180C) for about 15-20 minutes, or until golden brown.
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DRIED FRUITGUMS Not really cakes... but these look delicious but healthy. Another one of Jamie Oliver's specials! |
INGREDIENTS:
1Kg dried fruit
METHOD:
Choose your fruit - you can use a single fruit (eg pineapple), or a combination (eg apricot and peach). Blend to a smooth puree in a food processor, and then scoop onto a baking tray lined with greased greaseproof paper. Leave to dry in the oven - lowest setting overnight or gas mark 2; 300F; 150C for a couple of hours. The fruit is ready when it is soft but firm, a bit like a winegum. Peel away the greaseproof paper, and cut into different shapes!
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BALIKPAPAN FLAPJACKS So called because they only use Balikpapan ingredients, with no golden syrup! The magazine I found this in (Woman's Own) assures me that they are a delicious nutritious snack....so they must be good for you! |
INGREDIENTS:
9oz (250g) margarine...3oz (85g) palm sugar...3oz (75g) soft brown sugar...3oz (75g) plain flour... 1 tspn baking powder...12oz (350g) rolled or porridge oats
METHOD:
Melt the margarine over a low heat and add the palm and brown sugar (or use all demerara sugar if you are able to find some), but don't expect it to all blend. Add the dry ingredients, mixing with a wooden spoon. Put into a baking tray lined with aluminium foil and bake in the oven (preheated to gas mark 4; 350F; 180C) for 15 - 20 minutes. Leave to cool before slicing (and eating).
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MUFFINS With many thanks to Sylvia Davidson... and an opportunity to eat as well as we did in Australia! This is the basic recipe, but you can add many different ingredients to make many different varieties.... |
INGREDIENTS:
9oz (250g) plain flour...3 tspns (15ml) baking powder...pinch of salt...3oz (75g) white sugar...1 egg...8floz (240ml) milk...3oz (75g) melted butter/margarine
METHOD:
Sift the flour and mix with the baking powder, salt and sugar, and then make a well in the centre. In a separate bowl, beat together the egg with the milk and melted butter, and add to the dry ingredients. Mix quickly (no more than 20 secs), giving a lumpy batter but with no dry flour visible. Pour into paper muffin cases (fill to near the top), or straight into a muffin tin, and bake in the oven (preheated to gas mark 6; 400F; 200C) for 15-25 minutes, depending on their size. The muffins are ready when they are lightly browned and spring back when touched.
For chocolate chip muffins: add 3oz (75g) chocolate chips to dry ingredients
For blueberry muffins: add 4oz (100g) blueberries to the dry ingredients, and use the juice to replace (in part) the milk.
Or try coffee and walnut, raspberry and white chocolate.... just guess the quantities!
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SUTARMI COOKIES These are really coconut cookies, but the recipe takes it's name from our pembantu (or maid), as she regularly makes them for us. Indonesian translation available on request! |
INGREDIENTS:
10oz (275g) plain flour....1 tspn baking powder....1 Indonesian coconut, grated and dried, or 10oz (275g) desiccated coconut....8oz (225g) sugar....8oz (225g) butter or margarine....3 eggs
METHOD:
Sift the flour and baking powder into a bowl, add the coconut and sugar, and mix together. Rub in the butter or margarine, and bind the mixture with the beaten eggs. Use a dessert spoon to put 'dollops' of this mixture onto a greased baking tray, and press down lightly with the back of the spoon. When baked, the cookies will spread and flatten, so don't place them too close together, and don't press down too hard! Bake in the centre of the oven (preheated to gas mark 4; 350F; 180C) for 10-15 minutes.
Serve with hot coffee.
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LOW FAT CARROT CAKE This recipe has been stolen from Delia Smith's 'How to Cook - book one'. Those of you from Total and Aberdeen Blood Transfusion Centre will be familiar with this, although from now on, you'll have to make it yourself! |
INGREDIENTS:
CAKE.....6oz (175g) dark brown soft sugar.....2 large eggs.....4floz (110ml) sunflower oil.....7oz (200g) self-raising flour.....1½ tspns bicarbonate of soda.....3 rounded tspns mixed spice.....grated zest of 1 orange.....7oz (200g) carrots, peeled and coarsely grated.....Optional: 6oz (175g) sultanas or chocolate chips
GLAZE.....Juice of ½ small orange.....1 dstspn of lemon juice.....1½oz (40g) dark brown soft sugar
METHOD:
Begin by whisking the sugar, eggs and oil together using an electric whisk for 2-3 minutes. Then, sift the flour, bicarbonate of soda and the mixed spice into the bowl and stir. Next, fold in the orange zest, carrots and sultanas (or chocolate chips).
Pour the mixture in a greased (or lined) baking tin, and place on the centre shelf of the oven for 35-40 minutes (gas mark 3; 325F; 170C)
Make a glaze for the cake, by mixing the fruit juices with the brown sugar. Remove the cake from the oven, and stab it all over with a skewer. Spoon the glaze evenly over the cake, until it is absorbed, and leave to cool in the tin.
Cut into twelve pieces, and try not to eat it all at once!
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