my cousin shared Grandma Phillips' delicious bread recipe and I've altered it for the breadmaker... it turned out yummy, just like Grandma's!
1 1/4 teaspoons fast action yeast
2 cups wholemeal flour
2 cups white flour
1 1/2 teaspoons gluten
1/4 cup powdered milk
3 Tablespoons honey
2 Tablespoons shortening (I use oil)
1 1/2 teaspoons salt
1 1/2 cups lukewarm water
Monday, 26 September 2011
Monday, 13 December 2010
Decadent Blonde Brownies
Recipe found in Gifts from a Jar. Cookies, Brownies & Bars. Publications International, Ltd. 2003.
1 1/2 cups all-purpose flour
1 package (10 ounces) semisweet chocolate chunks or 10 ounce thick chocolate bar cut into pieces.
3/4 cup granulated sugar
3/4 cup light brown sugar
3/4 cup coarsely chopped macadamia nuts
1 teaspoon baking powder
1/2 teaspoon salt
1. Layer ingredients attractively in any order into food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer.
2. Cover top of jar with fabric; attach following gift tag with raffia or ribbon.
2 eggs
2 teaspoons vanilla
1 jar Decadent Blonde Brownies Mix
1. Preheat oven to 350 degrees F. Lightly grease 13x9 inch baking pan.
2. Beat butter in large bowl until smooth. Beat in eggs and vanilla until blended. (Mixture may appear curdled.) Add brownie mix to butter mixture; stir until well blended.
3. Spread batter evenly in prepared pan. Bake 25-30 minutes or until golden brown. Cool in pan on wire rack.
Makes 2 dozen brownies.
1 1/2 cups all-purpose flour
1 package (10 ounces) semisweet chocolate chunks or 10 ounce thick chocolate bar cut into pieces.
3/4 cup granulated sugar
3/4 cup light brown sugar
3/4 cup coarsely chopped macadamia nuts
1 teaspoon baking powder
1/2 teaspoon salt
1. Layer ingredients attractively in any order into food storage jar with tight-fitting lid. Pack ingredients down slightly before adding another layer.
2. Cover top of jar with fabric; attach following gift tag with raffia or ribbon.
Decadent Blonde Brownies
1/2 cup butter, softened2 eggs
2 teaspoons vanilla
1 jar Decadent Blonde Brownies Mix
1. Preheat oven to 350 degrees F. Lightly grease 13x9 inch baking pan.
2. Beat butter in large bowl until smooth. Beat in eggs and vanilla until blended. (Mixture may appear curdled.) Add brownie mix to butter mixture; stir until well blended.
3. Spread batter evenly in prepared pan. Bake 25-30 minutes or until golden brown. Cool in pan on wire rack.
Makes 2 dozen brownies.
White Chocolate Cranberry Cookies
This recipe comes a book in the Christmas at Home Series called Holiday Jar Mixes by Andra Roberts and Wilma Teal, Barbour Publishing.
Cookie Mix:
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
4 ounces white chocolate baking bar, chopped
1/2 cup dried cranberries
If giving in a gift jar, layer the ingredients in order given, combining flour, baking powder, baking soda, and salt. Attach a recipe card with the following instuctions.
2/3 cup butter, softened
1 large egg
1/2 tablespoon vanilla
Preheat over to 375 degrees F. Carefully remove cranberries and white chocolate from White Chocolate Cranberry Cookie Mix; set aside. In a large mixing bowl, empty remainng contents of cookie mix. Add butter, egg, and vanilla. Beat with an electric mixer until well blended. Stir in white chocolate and crenberries. Drop by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until lightly browned. Cool 2 minutes on cookie sheet before removing to a wire rack.
Cookie Mix:
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
4 ounces white chocolate baking bar, chopped
1/2 cup dried cranberries
If giving in a gift jar, layer the ingredients in order given, combining flour, baking powder, baking soda, and salt. Attach a recipe card with the following instuctions.
White Chocolate Cranberry Cookies
White Chocolate Cranberry Cookie Mix2/3 cup butter, softened
1 large egg
1/2 tablespoon vanilla
Preheat over to 375 degrees F. Carefully remove cranberries and white chocolate from White Chocolate Cranberry Cookie Mix; set aside. In a large mixing bowl, empty remainng contents of cookie mix. Add butter, egg, and vanilla. Beat with an electric mixer until well blended. Stir in white chocolate and crenberries. Drop by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until lightly browned. Cool 2 minutes on cookie sheet before removing to a wire rack.
Friday, 3 December 2010
Minestrone Soup
This recipe comes from
Practical Soups. Parragon Publishing, UK. 2002
Cooking time = 1 hour 45 minutes
3 garlic cloves
3 large onions
2 celery stalks
2 large potatoes, peeled
3 1/2 oz or 100 g green beens
3 1/2 oz or 100 g zucchini or courgettes
4 tbs butter
1/4 cup olive oil
2 oz or 55 g rindless fatty bacon, finely diced
scant 7 cups vegetable bouillon
bunch of fresh basil, finely chopped
3 1/2 oz or 100 g chopped tomatoes
2 tbs tomato paste
3 1/2 oz or 100 g Parmesan cheese rind
3 1/2 oz or 100 g dried spaghetti, broken up
salt and pepper
freshly grated dParmesan cheese, to serve
1. Finely chop the garlic, onions, celery stalks, carrots, poratoes, green beans, and zucchini.
2. Heat the butter and oil in a large pan, add teh bacon, and cook for 2 minutes. Add the garlic and onion and cook for 2 minutes. Add the garlic and onion and cook for 2 minutes, then add teh celery, carrots and potatoes and cook for another 2 minutes.
3. Add the green beans to the pan and cook for 2 minutes. Stir in teh zucchini and cook for an additional 2 minutes. cover the pan and cook all the vegetables, sstirring frequently, for 15 minutes.
4. Add the bouillon, basil, tomatoes, tomato paste, and cheese rind, and season to taste. Bring to a boil, then lower the heat and simmer for 1 hour. remove and sidcard the cheese rind.
5. Add the spaghetti to the pan and cook for 20 minutes.
6. Serve in warm soup bowls sprinkled with freshly grated parmesan cheese.
Practical Soups. Parragon Publishing, UK. 2002
Cooking time = 1 hour 45 minutes
3 garlic cloves
3 large onions
2 celery stalks
2 large potatoes, peeled
3 1/2 oz or 100 g green beens
3 1/2 oz or 100 g zucchini or courgettes
4 tbs butter
1/4 cup olive oil
2 oz or 55 g rindless fatty bacon, finely diced
scant 7 cups vegetable bouillon
bunch of fresh basil, finely chopped
3 1/2 oz or 100 g chopped tomatoes
2 tbs tomato paste
3 1/2 oz or 100 g Parmesan cheese rind
3 1/2 oz or 100 g dried spaghetti, broken up
salt and pepper
freshly grated dParmesan cheese, to serve
1. Finely chop the garlic, onions, celery stalks, carrots, poratoes, green beans, and zucchini.
2. Heat the butter and oil in a large pan, add teh bacon, and cook for 2 minutes. Add the garlic and onion and cook for 2 minutes. Add the garlic and onion and cook for 2 minutes, then add teh celery, carrots and potatoes and cook for another 2 minutes.
3. Add the green beans to the pan and cook for 2 minutes. Stir in teh zucchini and cook for an additional 2 minutes. cover the pan and cook all the vegetables, sstirring frequently, for 15 minutes.
4. Add the bouillon, basil, tomatoes, tomato paste, and cheese rind, and season to taste. Bring to a boil, then lower the heat and simmer for 1 hour. remove and sidcard the cheese rind.
5. Add the spaghetti to the pan and cook for 20 minutes.
6. Serve in warm soup bowls sprinkled with freshly grated parmesan cheese.
Sweet Potato Soup
Bacon
6 Shallots
4 garlic cloves
1 Red Onion
2 Carrots
2 cans chopped tomatoes
Vegetable Stock cube
Pint Water
I got this recipe from my sister in law, and it is gooood
Friday, 9 July 2010
Lasagna
This dish is a winner ... all 3 of my boys love this!
This recipe is a combination of my mom's lasagna and these 2 recipes from allrecipes.com: Mom's Lasagna & Laurel's Lasagna .
1 lb ground beef (half ground pork is delicious!)
3 garlic cloves, minced
1 1/2 cups water
1 (15 ounce) can tomato sauce (500 g passata)
1 (6 ounce/ 142 g) can tomato paste
1 envelope onion soup mix
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon sugar
1/4 teaspoon pepper
dash of salt
12 lasagna noodles (no need to pre-cook)
2 cups cottage cheese
1/2 cup grated parmesan cheese
2 eggs
grated cheese
Red sauce:
Brown beef and garlic. If you aren't using the onion soup mix, also add chopped onions. Drain fat. Add water, tomatoes, and seasonings.
White sauce:
Combine cottage cheese, parmesan cheese, and eggs.
In a 9x13 inch pan, layer the red sauce, noodles, white sauce, and grated cheese. Repeat so you have 3 layers. Cover with foil and bake at 350 / 180 for about an hour. Remove the foil and bake another 5-10 minutes.
This recipe is a combination of my mom's lasagna and these 2 recipes from allrecipes.com: Mom's Lasagna & Laurel's Lasagna .
1 lb ground beef (half ground pork is delicious!)
3 garlic cloves, minced
1 1/2 cups water
1 (15 ounce) can tomato sauce (500 g passata)
1 (6 ounce/ 142 g) can tomato paste
1 envelope onion soup mix
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon sugar
1/4 teaspoon pepper
dash of salt
12 lasagna noodles (no need to pre-cook)
2 cups cottage cheese
1/2 cup grated parmesan cheese
2 eggs
grated cheese
Red sauce:
Brown beef and garlic. If you aren't using the onion soup mix, also add chopped onions. Drain fat. Add water, tomatoes, and seasonings.
White sauce:
Combine cottage cheese, parmesan cheese, and eggs.
In a 9x13 inch pan, layer the red sauce, noodles, white sauce, and grated cheese. Repeat so you have 3 layers. Cover with foil and bake at 350 / 180 for about an hour. Remove the foil and bake another 5-10 minutes.
Tuesday, 6 July 2010
White Chocolate Raspberry Tart
So good, we started eating it before I could take a picture!My boys love to help me drizzle the chocolate over the top
This is Nathan's favourite dessert (and mine, too!) Definately not for the diet concious, but perfect for a special occasion. Not too sweet, but very rich and indulgent!
This recipe is from The Pampered Chef.
CRUST
225 g (8 oz) chocolate sandwich cookies (oreos), finely chopped
55 g (2 oz) butter or margarine, melted.
FILLING
50 ml (2 fl oz) double cream
175 g (6 oz) good quality white chocolate, broken into squares
2 packets (200 g each) full fat soft cheese, softened (cream cheese)
125 ml (4 fl oz) double cream, whipped
55 g (2 oz) plain chocolate chips
1 teaspoon vegetable oil
175 g (6 oz) fresh raspberries (I often use frozen)
Icing sugar (powdered sugar)
1. For crust, finely chip sandwich cookies. Melt butter, add cookie crumbs, and mix well. Press into bottom and up sides of tart/quiche pan. Place in freezer until ready to fill.
2. For filling, place 50 ml (2 fl oz) double cream and white chocolate chips in bowl. Microwave on high 1/2 minutes or until melted, stirring after each 20 second interval. Set aside to cool slightly.
3. Place soft cheese in a bowl and whisk until smooth. Whisk in white chocolate mixture until well blended. Genlty fold in whipped double cream. Spoon into pan; spread evenly.
4. Place plain chocolate chips and oil in bowl and microwave on High 1-2 minutes or until melted and smooth, stirring after each 20-second interval. Drizzle chocolate mixture over filling. Place raspberries around edge of tart. Refrigerate at least 30 minutes or until set. Sprinkle with icing sugar, if desired. (For those with a sweet tooth, be extra generous with the icing sugar!)
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