Thursday, October 30, 2014
1 teaspoon vanilla extract
1 cup self-raising flour
150g butter, melted
1 cup almond meal (ground almonds)
sticky orange topping
1 cup caster sugar
1/2 cup water
1 vanilla bean, split and seeds scraped
2 orages, very thinly sliced
Preheat the oven to 160°C.
To make the topping, place the sugar, water and vanilla bean in a 2.5 litre capacity (10 cup) 20cm non-stick ovenproof frying pan over medium heat. Stir until the sugar is dissolved. Add the orange and simmer for 10 – 15 minutes or until the orange is soft. Remove from the heat and set aside.
Place eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8 – 10 minutes or until the mixture is thick, pale and tripled in volume. Sift the flour over the egg mixture and fold through. Fold through the butter and almond meal. Pour the mixture over the orange and bake for 40 – 45 minutes or until cooked when tested with a skewer. Turn out onto a platter to serve.
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.
Different variations of a Millionaire Cake recipe.
MILLIONAIRE MOUSSE CAKE
1. 2/3 c. butter
About 4 hours before serving or early in day:
1. Preheat oven to 325 degrees. Grease bottom only of a 9-inch spring form pan.
2. In 2-quart saucepan over low heat, heat butter, cream, and 3/4 cup sugar until butter just melts. Remove from heat; stir in cocoa. Freeze mixture, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
3. In large bowl, with mixer at low speed, beat eggs, vanilla, and salt just until mixed. Add flour and 3/4 cup sugar. On high speed, beat until very light and fluffy, about 5 minutes. Stir about 1/4 of egg mixture into cooled chocolate mixture then fold all of chocolate mixture into remaining egg mixture. Pour batter into pan. Bake 55 to 60 minutes until cake is firm in center. (Cake will be very moist when done; standard tests for doneness cannot be used.) Run thin-bladed knife around edge of cake to loosen from side of pan. Cool cake completely in pan on wire rack (cake will fall and leave a deep indentation). Remove side of pan.
4. Prepare White Chocolate Glaze; spread over cake. Refrigerate until glaze is firm.
5. Prepare Chocolate Leaves; use to garnish cake.
Makes 16 servings.
White Chocolate Glaze:
In 1-quart saucepan over very low heat, melt 12 ounces white chocolate (or four 3-ounce Swiss confectionery bars or two 6-ounce white baking bars), 1/3 cup confectioners' sugar, and 1/4 cup shortening.
In small saucepan over low heat, melt one 6-ounce package semi-sweet chocolate pieces (1 cup) and 4 teaspoons shortening. In another saucepan over very low heat, melt 3 ounces white chocolate and 1 tablespoon shortening.
Rinse and dry 16-20 medium-sized lemon leaves. Spread semi-sweet or white-chocolate mixture on underside of leaves. Refrigerate until firm. Peel each leaf from chocolate. Repeat with remaining chocolate.
· 1 x 20 ounce can crushed pineapple with juice
· 1 (18.25 ounce) package yellow cake mix
· 1 (8 ounce) package cream cheese
· 1 (12 ounce) container frozen whipped topping, thawed
· 1 (3.5 ounce) package instant vanilla pudding mix
· 2 cups milk
· 1 cup chopped walnuts
· Convert ounces here: http://www.eposvriende.com/conversion_tool.html
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour one 9x13 inch pan.
3. Drain pineapple. Put pineapple in a clean layered cheesecloth and wring out remaining juice. If pineapple is not well drained, it will make the filling runny.
4. Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan.
5. Discard or find another use for the remaining half of the batter.
6. Bake at 350 degrees F (175 degrees C) for 20 minutes or until done.
7. Let cake cool in pan on a wire rack.
8. Beat softened cream cheese until fluffy.
9. Slowly add milk, combining thoroughly.
10. Add instant pudding and beat until thick.
11. Pudding mixture will thicken when refrigerated.
12. When cake is cool and pudding mixture is thickened you can assemble the cake.
13. Spread pudding mixture on top of the cooled cake.
14. Sprinkle drained pineapple over pudding.
15. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all.
A crazy mixture of shortbread cake and caramel with a stunning cover of marbled chocolate.
If you have ever tasted this, ordinary shortbread cookies will NEVER be the same again!
Makes approx 12 squares
Good 1/3 cup flour
2 Tbs sugar
1 3/4 oz butter or margarine
For caramel and cover:
1 3/4 oz butter or margarine
5 Tbs brown sugar
1 3/4 cups single cream
2 1/2 oz dark chocolate
2 1/2 oz milk chocolate
2 1/2 oz white chocolate
Mix flour and sugar for the dough in a bowl.
Stir in the butter until it resembles fine breadcrumbs.
Knead this dough to a ball and press it down in the bottom of a buttered baking dish, with a side of good 7" - a small roasting pan maybe.
Bake at 350F for about 20 minutes or until the cake feels firm when you touch it and is light brown in color.
Allow to cool in the dish.
Put butter, sugar, and thin cream in a saucepan and heat on low heat until the sugar has dissolved.
Bring to a boil while stirring, then lower the heat and let simmer for about 5 minutes or until thickened and creamy fudge-colored.
Pour on top of the cake in the dish and allow to cool.
When the fudge/caramel layer has set and is completely cold, you melt the different kinds of chocolate, each in its separate bowl, over a waterbath.
Pour it, teaspoon-wise, on top of the fudge/caramel and alternate the different kinds of chocolate.
Push the dish against the work surface so the chocolate blends and forms intricate patterns and then make a marble pattern with a stick or something.
Let the cake stand in the fridge until set and then cut in squares - they're very rich and generous!
1 lb. butter
3 c. sugar
3/4 c. milk
4 c. flour
1 1/2 tsp. vanilla
1/2 tsp. almond extract
Cream, butter and sugar until well mixed and creamy.
Add eggs, one at a time.
Gradually add flour.
Continue beating until thoroughly mixed.
Bake in well greased tube pan at 300 degrees approximately 1 3/4 hours.
Turn out of pan immediately on cooling rack.
Millionaire Dump Cake
You will need 1 pound of the following candied fruits:
You will need 1 pound of the following whole shelled nuts:
Mix all of the preceding with your hands.
Sprinkle 1 whole white cake mix into this mixture of fruit and nuts,
Mixing again with your hands.
Now, take 2 eggs and beat with 1 cup milk and stir in 1/2 cup oil and 1 teaspoon butter flavor;
Take liquid mixture and dump it all into the fruit and nut mix.
Again, use your hands and get batter on all mixture.
Grease large tube pan and line with brown paper sack.
Grease sack lining;
Back the Dump Cake into the tube pan, level to the top.
Bake in center of oven at lowest temperature you can, preferably 175 degrees for 4 hours.
1 c. butter
Blend pudding and milk and spread in 9x13 inch pan. Bake at 350 degrees for 15 minutes.
1 c. powdered sugar
Blend and spread.
1 sm. pkg. vanilla instant pudding
1 sm. pkg. chocolate instant pudding
1 c. Cool Whip (Orley Whip)
Allow to cool between each layer and prepare it so it can sit overnight.
500ml flour (2 cups)
15ml baking powder (3 tsp)
large pinch salt
sprinkle of cayenne pepper/chilli powder (optional)
250ml strong cheddar cheese
15 ml vegetable oil (3 tsp)
125 ml milk (maybe a bit more depending on how it mixes)
Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.
Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter/margarine that usually gets used to rub into the flour.
Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough until it clumps together, but is not too dry. Add a bit more milk if mixture is too dry.
Press the dough out on a clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
Cut scones out using a round cutter, place them on a baking tray, pop them in the oven at 180 celsius for 15 –20 minutes. Serve, still warm, with butter,
1 Egg, beaten
450g Icing sugar
1 Pkt crushed Marie Biscuits
Remove from heat and stir in egg.
Add icing sugar, cocoa vanilla and biscuits.
Spread on tin lined with greaseproof paper.
Put in refrigerator to set.
Cut into squares.
Eggless Nutty Chocolate Brownie Recipe
This eggless no-bake nutty chocolate brownie can be whipped out in just 15 minutes or less!
22 Marie Biscuits
20gm cocoa powder
40gm roasted nuts (I used almond and cashew nuts)
200gm condensed milk
Break Marie biscuits in a plastic bag.
I don’t like it to be too powdery. I prefer it to be a little coarse as it will make the brownie a more interesting bite.
Chop the nuts coarsely.
Pour the Marie biscuit crumbs into a bowl.
Add 20gram of cocoa powder.
Add in the chopped nuts.
Add 200gm condensed milk.
Mix really well making sure all the dry ingredients combined thoroughly with the milk.
Transfer into a baking tray but since I don’t have a small baking tray I just use a shallow bowl. *Line the bowl with clingwrap for easy removal later*Press firmly thoroughly.
Refrigerate. Let it chill for at least 4 hours or preferably overnight.
Wednesday, October 29, 2014
Squishy marshmallow brownies
200g dark chocolate
170g salted butter (or add a pinch of salt if using unsalted)
3 free range eggs (room temperature is always better)
200g soft brown sugar (caster is fine if you don’t have any)
110g plain flour
About two large handfuls of small marshmallows
So firstly, assemble all your ingredients together, and preheat the oven to gas 4/180 degrees.
Step one: melt the butter and chocolate in a bain-marie – basically, a heatproof bowl (so not a plastic one) over a saucepan of just-simmering water – don’t let the bottom of the bowl come into contact with water. Turn the water off when it’s just bubbling and stir the mixture gently until it’s combined. Take it off the heat and allow to cool to room temperature (if you pour very hot chocolate into the eggy mixture, you risk getting blobs of scrambled egg in your brownies. Ick).
Step two: meanwhile, whisk the eggs and sugar together until pale, light and frothy. There is no raising agent in brownies, so the air whisked in at this stage will stop them being a big chocolate brick.
Step three: pour in the cooled chocolate/butter mixture and stir well.
Step four: lastly, add in the flour and the marshmallows.. Stir briefly until the flour disappears. Less is more here.
I use a square silicone cake ‘tin’, given a little spritz of cake release spray, but any square or rectangular tin will do. Make sure you line it very well as the brownies will stick.
Step five: bake for about 30 – 40 minutes or until the top is cracked and shiny. The centre should still be slightly soft and squidgy.
Leave to cool a little bit before slicing.