Blueberry Yoghurt Ice Cream

ส่วนผสม
ดับเบิ้ลครีม 250 มล.
โยเกิร์ตธรรมชาติ 500 กรัม
บลูเบอรี่ 450 กรัม
น้ำตาลทรายขาว 250 กรัม
น้ำสะอาด 250 มล.
แป้งมันสำปะหลัง 4 ช้อนโต๊ะ

วิธีทำ
ผสมน้ำตาลทรายขาวกับบลูเบอรี่ลงในน้ำสะอาด 250 มล. แล้วตั้งไฟให้เดือนเคี่ยวไว้ประมาณ 10-12 นาที
พอบลูเบอรี่นิ่มแล้วยกลง แยกออกมา 1 ใน4 ส่วน เพื่อใช้ทีหลังค่ะ ปั่นบลูเบอี่ที่เหลือกับแป้งมันสำปะหลังด้วยเครื่องปั่น แล้วเทลงในชาม ทิ้งไว้ให้เย็น
ตีดับเบิ้ลครีมให้เป็นวิปครียมเทราดลงในชามส่วนผสมพร้อมกับโยเกิร์ตและบลูเบอรี่ที่แยกไว้
จากนั้นตักส่วนผสมเข้าเครื่องปั่นไอศกรีม

ไอศกรีมลูกพรุน(Prune Ice Cream)

มีแต่สูตรเป็นภาษาอังกฤษตอนนี้ขอเป็นภาษาไทยละกันนะ
วันนี้แนนซี่จะพาเพื่อนๆมาทำไอศกรีมลูกพรุนกันค่ะ

เตรียมวัตถุดิบ

นมสด 1,500 มล.
นมข้นหวาน 440 กรัม
ไข่แดง 3 ฟอง
ไข่ขาว 1 ฟอง
แป้งข้าวโพด 1 ช้อนโต๊ะ
ลูกพรุนเชื่อม 1 ถ้วยตวง
วนิลา 1 ช้อนชา

วิธีทำ

ตวงนมสด 1250 มล. เหลือไว้ 250 มล. ส่วนที่เหลือเก็บไว้ใช้ทีหลังนะค่ะ นำนมที่ตวงแล้วเทผสมกับนมข้นหวานและวนิลาในกะทะก้นแบน ตั้งไฟอ่อนๆ แล้วคนเป็นระยะๆจนเดือด ระหว่างนั้นผสมแป้งข้าวโพด กับไข่แดงและนมสดที่เหลือเข้าด้วยกัน เทลงไปคนรวมกับส่วนผสมในกระทะ
เติมลูกพรุนเชื่อมลงไป คนต่อจนข้นค่ะ หลังจากนั้นยกลงทิ้งไว้ให้ส่วนผสมเย็น ตีไข่ขาวเทราดลงไปบนส่วนผสมที่เย็นแล้ว จากนั้นตักเข้าปั่นต่อด้วยเครื่องปั่นไอศกรีมค่ะ

ขอให้เพื่อนๆอร่อยกับการชิมไอศกรีมยามบ่ายนะค่ะ

Dorayaki

It originally only had one layer, and the current shape was invented in 1914 by the Ueno Usagiya.
In Japanese, dora means "gong", and this is probably the origin of the name of the sweet.
The famous Japanese anime cat robot character Doraemon likes to eat dorayaki very much. This is a kind of punning, though his name comes not from "dorayaki" but from the word "doraneko" (stray cat.) The dorayaki was a plot device several times throughout the series. In Japan, a company sells a limited version of dorayaki called Doraemon Dorayaki every year from March to September.

Ingredients:
3 eggs
2/3 cup sugar
1/2 tsp baking soda
3 Tbsp water
1 cup flour, sifted
3/4 lb anko (sweet azuki beans)
*vegetable oil for frying

Preparation:

Put eggs and sugar in a bowl and whisk very well. Dissolve baking soda in water. Add the water in the egg mixture. Add sifted flour in the egg mixture gradually. Heat a skillet or hot plate and lightly oil it. Pour a scoop of the batter into the skillet and make a small pancake. (*about 4 inches in diameter.) Turn over when bubbles appear on the surface. Repeat this process to make 8-10 pancakes. Cool the pancakes. Make pairs of pancakes and put a scoop of anko sweet beans between them. *Makes 4 or 5 dorayaki cakes.

Daifuku

Prep Time: 2 hours,
Cook Time: 30 minutes

Ingredients:

1 cup shiratama-ko (glutinous rice flour)
1/4 cup sugar
2/3 cup water

*For filling
2/3 cup water

1 cup sugar
1/2 cup dried anko powder, or 1 1/4 cup premade anko
*katakuriko (porato starch) for dusting

Preparation:

Heat 2/3 cup of water and 1/2 cup of sugar in a small pot.

Add 1/4 cup of anko powder and stir well. Cool the anko filling.

Make 12 small anko balls and set aside.

Put water and sugar in a heat-resistant bowl and mix well.

Add shiratama-ko flour in the bowl and mix well.

Put the bowl in microwave and heat the dough for two minutes.

Stir the dough. Heat the dough in microwave until the dough inflates.

Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch.

Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 12 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands.

Make 12 flat and round mochi. Put a piece of anko filling on a mochi and wrap the anko by stretching mochi.

Rounds the daifuku. Repeat the process to make daifuku cakes. *Makes 12 daifuku.

Mooncake

Mooncake recipe - A recipe for mooncakes, the Chinese snack traditionally served during the Moon or Mid-Autumn Festival.Learn More about Mooncakes and the Mooncake Festival
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients:
Filling:
1 pound red azuki beans
water
3/4 cup lard or oil
1-3/4 cups sugar

Water-Shortening Dough:
2 cups flour
5 tablespoons lard
10 tablespoons water
1/4 teaspoon salt

Flaky Dough:
1 cup flour
5 tablespoons lard
red food coloring for design

Preparation:

Filling Instructions:

Soak red beans in water to cover 2 hours. Drain and discard the water. Cover with 8 cups fresh water and bring to a boil, then simmer over low heat 1-1/2 hours or until skins open.

Strain the beans and discard the skins. Place the strained beans in several layers of cheesecloth and squeeze out any excess water.Place in a saucepan with the lard or oil and the sugar.

Cook, stirring continuously, until almost all the moisture has evaporated. Let cool.

Dough Instructions:

You will need 2 cups of filling for the mooncakes. Divide this into 20 portions and shape into balls.Mix ingredients for the water-shortening dough and the flaky dough separately until smooth. Divide each dough into 20 equal portions.Wrap one portion of flaky dough inside each portion of water-shortening dough. Roll out each piece of dough, then fold in thirds to form three layers. Roll out again, and once more fold in thirds to form three layers.

Flatten each piece of dough with the palm of your hand to form a 3" circle. Place one portion of filling in the center. Gather the edges to enclose the filling and pinch to seal. Place the filled packet in the mold, gently pressing to fit. Invert and remove the mold.Dilute red food coloring with water and pour onto a damp paper towel on a plate. Take some food coloring onto the cookie-design stamp, then press on top of the mooncake.Repeat process for remaining mooncakes. Arrange mooncakes on a baking sheet. Bake 20 minutes at 350 degrees. Let cool before serving.

Char Siu Bao(Chinese Steamed Pork Buns)

Ingredients:

2 tablespoons oil

1 scallion, chopped fine

1 clove garlic, chopped fine

1/2 pound barbecued pork cut into small cubes

2 tablespoons light soy sauce

2 tablespoons oyster sauce

1 tablespoon sugar

1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock

Preparation:

Follow Basic Bun recipe through step 3 (preparing the dough and letting it rest).

Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.

Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.

On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.

Slice the roll crosswise into 1 inch pieces.

Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.

Place 2 tablespoons of filling in center of each round.

Gather dough up around the filling by pleating along the edges.

Bring the pleats up and twist securely and firmly.

Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.

Steam over briskly boiling water 10 minutes.

May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes.

Luuk Chuup (Fruity Mung Bean Dessert)

Ingredients

1 cup mung bean (500g)

2 1/2 cup sugar

1 1/2 cup thick coconut milk

Gelatin:

2 tbsp. gelatin powder

2 cups water

1/4 cup sugar

Food coloring

Method

1. Leave mung bean in the water for 3 hours. Then, steam for 20 minutes.

2. Ground the mung bean very well. Mix it well with sugar and coconut milk in the pot.

3. Put the pot on the stove and heat it will medium heat. Stir until the mix gets dry. Make sure you can mold it.

4. Leave it cool.

5. Now, it's a fun part and you need your artistic heart. :) Mold it into a fruit shape, cherry, mango, red chili pepper, banana, orange, watermelon for example.

6. Use food coloring to color them. Make it as real as possible. Put a stick to the fruit shape and put it on a piece of Styrofoam. Then, leave it dry.

7. Next, dissolve gelatin in boiling water. Add 1/4 cup sugar. Wait until it is boiling, dip the fruit shape into it and leave it dry on the Styrofoam again.

8. Dip the fruits again for 3 times. Then decorate it with leaves to make it look real.

Gold threads (Foi Thong)

Ingredients

12 egg yolks, strained

3cups castor sugar

1 cup water

A few fine-pointed paper cones for piping

Method

Heat the water in a saucepan. Pour in the sugar and stir until the sugar is dissolved. Bring to the boil and let it boil for 15 minutes. Stir constantly with a wooden spoon. Remove from the heat and strain. Pour the syrup back into the saucepan. Bring to the boil. Pour the egg yolks into a paper cone and pipe the egg-yolks onto the boiling syrup through the fine-pointed hole to form fine even threads. To do this you will have to move your hand clockwise very rapidly over the saucepan of boiling syrup. Remove the threads from the saucepan as soon as they are cooked with a slotted spoon. Add a little water to the boiling syrup from time to time. Arrange the gold threads into individual portions on a serving dish.

Mizu-Yokan

Yokan is a tradional Japanese sweet, which is made of azuki beans, agar agar, and sugar. This is a type of yokan called mizu-yokan. Mizu means water in Japanese. Mizu-yokan includes more water than other kinds of yokan. This yokan makes a cool summertime dessert.

Ingredients:
1 stick kanten (agar agar), or 1/6 oz. kanten powder
1 1/4 cup water
1 cup brown sugar
3/4 lb. anko (1 1/2 cup)

Preparation:

Soak kanten in lots of water for about one hour. Squeeze the kanten and tear it into small pieces. Put the kanten in 1 and 1/4 cup of water in a deep pot. Heat it on low heat until the kanten dissolves. Add sugar and stir well. Next, add anko. Stir constantly and simmer until thickened. Stop the heat. Pour the mixture in a flat container. Cool it until harden. Cut the yokan into small blocks to serve.

Makes 4 servings.

Green Tea Sorbet

It's a simple cool dessert, which is good in summer. Top with vanilla ice cream or anko (boiled azuki beans) if you would like. Japanese Dessert Recipes
Ingredients:
1 Tbsp maccha (green tea powder)
2/3 cup granulated sugar
2 cups water

Preparation:

Combine granulated sugar and green tea powder in a bowl. Put 2 cups of water and the sugar mixture in a sauce pan. Heat until sugar dissolves. Soak the pan in a bowl of cold water to cool the liquid to room temperature. Pour the liquid in a freezer-safe container and put it in a freezer. Stir the sorbet every 30 minutes or one hour. Freeze until sorbet is alomost frozen.

Serve into glasses. *Makes 4 servings

Thong Yod

Thong Yod (Gold Egg Yolks Drops) is an ancient Thai dessert served in suspicious ceremonies. It was brought by Lady Witchayen. It is in popular family of desserts consisting of Thong (meaning Gold) in all of the names. Thong-yib, Thong-yod, Foy-thong, all mean to wish everyone with gold; much money and treasure, and to spend forever.

Ingredients

15 egg yolks
10 tbsp. Thong Yod flour (wheat and rice flour mixture)

Ingredients of Syrup
10 measuring cups castor sugar
6 measuring cups fresh water

Ingredients of Light Syrup
1 measuring cups castor sugar
1 measuring cups fresh water

Methods

1. Separate the yolks from white eggs. Strain though muslin. Squeeze.

2. Blend until thick and fluffy for 15 minutes.

3. Ladle the mixture in the cup. Add 4 tbsp. of flour. Mix well.

4. Drop the mixture in boiling syrup. Increase heat.

How to drop the mixture

The drop shape is formed by dropping the thick mixture from the tip of a finger into hot bubbling heavy syrup. The drops are then removed into still, cooled lighter syrup after cooking.

Good characteristics

1. Glossy and delicacy surface.

2. Both outer and inner of Thong Yod should be soft.

3. Not stench.

Glace Coco du Placard

Ingredients

1. 65g (1 cup) unsweetened dried grated coconut

2. 1 small can (380ml or 13 fl. oz.)

reduced fat unsweetened evaporated milk (in French: lait concentré non sucré demi-écrémé)

3. 1 small can (380ml or 13 fl. oz.) good-quality unsweetened coconut milk

4. 1 to 2 tablespoons light rum, to taste

5. 2 teaspoons pure vanilla extract

6. 150g (3/4 cup) sugar

Makes about 1 liter (1 quart).

Method

Pre-freeze the bowl of your ice cream maker.

Toast the grated coconut in a dry skillet until golden and fragrant; set aside to cool completely.

In a medium bowl, whisk together the evaporated milk, coconut milk, rum, vanilla, and sugar until blended. Refrigerate until well chilled.

Whisk again before using, and freeze using your ice cream maker. Halfway through the churning, when the mixture has thickened to a custard-like consistency, pour the toasted coconut into the ice cream maker so that it blends into the ice cream.

Abricots au Chocolat

Ingredients

1. 20 dried apricots

2. 100 g dark chocolate

Method

Melt the chocolate in a double-boiler

(or in a heat-resistant bowl set over a pan of simmering water). Remove from heat. Drop the apricots in the chocolate and stir until well coated. Use a fork to lift the apricots from the bowl, and deposit them carefully on a feuille guitare, a sheet of parchment paper or a silicon baking mat. Leave out to dry, preferably somewhere cool and safely hidden from children, chocoholics, or any combination of the two.

This is a good way to use up the melted chocolate leftover from other chocolate confections. You could also dip just one half of the apricots for a pretty semi-dipped effect.

Sticky Toffee Pudding

Ingredients

Pudding base :

1. 200 g dried apricots, pitted and quartered

2. 1 tsp baking soda

3. 1 C boiling water

4. 2 Tbsp (30 g) butter

5. 1 C (200 g) brown sugar

6. 2 eggs

7. 1 1/2 C (180g) flour

8. 2 tsp baking powder

9. 1/2 tsp salt

Toffee sauce :

1. 1 C (200 g) brown sugar

2. 3/4 C (20 cl) whipping cream

3. 1/2 tsp vanilla extract

4. 2Tbsp (30 g) butter
(Serves 8.)

Method

Preheat the oven to 180°C (360°F), and lightly butter a 7'' (18 cm) square or round cake pan.
Combine the apricots and the baking soda in a heatproof bowl. Add the boiling water, stir, and leave to stand.

In a food processor (Jill does it by hand), mix a cup of sugar and 2 tablespoons of butter. Add the eggs one by one, mixing well after each addition. Add in the flour (sifted if you're hand-mixing), baking powder and salt, mix well. Add the apricots and their water, and mix again thoroughly.
Pour the batter into the cake pan, and bake for 30 to 40 minutes, until puffed and golden. Jill recommends using a skewer to test the cake for doneness (it is ready when the skewer comes out clean), but my wooden skewer still came out with moist crumbs after 40 minutes, and the result was fine.

To make the sauce, combine the sauce ingredients in a medium saucepan, large enough to allow the mixture to rise when it boils. Bring to a boil, stirring until the sugar is dissolved. Simmer for five minutes, without stirring, until thick and golden brown. Set aside, and reheat just before serving.

The pudding and the sauce should be served warm. Glaze the whole pudding with the sauce, or cut the pudding into slices or squares and pour the sauce over each serving. I am told sticky toffee pudding is often served with custard, fresh cream, ice-cream or yogurt, but it's also fine as is, washed down with a cup of good tea.

Coffee Cake Chocolat Marron Glacé

Ingredients

1. 50 g brown sugar

(I use muscovado sugar for extra crunch)

2. 75 g chocolate chips

3. 75 g chopped marrons glacés -- glazed chestnuts

4. 50 g crème de marron -- sweetened chestnut purée

5. 200 g flour- a bag of baking powder (1 1/2 tsp)

6. 1/2 tsp baking soda

7. 115 g butter, at room temperature

8. 100 g white sugar

9. 3 eggs

10 2 plain yogurts (125 ml each, I use the Dannon Velouté)

11. 1 tsp vanilla extract

Method

Preheat your oven to 180°C (360°F). Grease a 10 inch cake pan, preferably nonstick with a removable bottom.

Sift together the flour, baking powder and baking soda. Set aside.
In a food processor, mix together the white sugar and butter until fluffy. Add the eggs, one at a time, mixing between each. Add the yogurts and the vanilla extract, mix again. Add the flour mixture, mix again.

Pour half of the cake batter in the cake pan. Sprinkle half the chocolate chips and the marron glacés bits. Drop the crème de marron in small spoonfuls over the surface. Pour the rest of the batter. Sprinkle the brown sugar and the remaining chocolate and marrons glacés over the top of the batter.

Bake for an hour, until the top is golden and a knife blade inserted in the center comes out clean. Let cool in the pan for ten minutes, then turn out on a rack to cool completely.

Chiffon Cake

Ingredients

1. 130 grams (1 cup plus 1 tablespoon) soft flour

(pastry flour, or cake flour, or type 45 flour*)

2. 1 teaspoon baking powder

3. 6 medium egg yolks (whites used below)

4. a pinch of salt

5. 1 teaspoon pure vanilla extract

6. 150 grams (3/4 cup) granulated sugar

7. 120ml (1/2 cup) water

8. 80ml (1/3 cup) vegetable oil (I used olive oil)

9. 6 medium egg whites

Method

Preheat the oven to 170°C (340°F) and have ready 14 sturdy unwaxed 120-ml (1-cup) paper cups, ungreased.

Sift the flour and baking powder together 3 times, or combine the flour and baking powder in a freezer bag, zip it shut with lots of air inside so it will form a balloon of sorts, and shake the bag vigorously to make the flour fluffy. Set aside.

In a large bowl, combine the egg yolks, salt, vanilla extract, and 75 grams (6 tablespoons) of the sugar (reserve the rest for later). Whisk for several minutes, until the mixture turns pale yellow and thick ribbons fall from the whisk. Stir in the water and the oil, and whisk well between each addition. Fold in the flour mixture and whisk until well blended, but don't overmix.

In another large and spotlessly clean bowl, combine the egg whites and 60 grams (5 tablespoons) of the sugar (reserve the remaining tablespoon for topping), and beat with a clean whisk until stiff. You may use an electric whisk or a stand mixer with the whisk attachment; make sure neither the bowl nor the whisk have any trace of fat, or the eggs will not rise and life will seem rather pointless.

Fold a third of the beaten egg whites into the batter and mix gently until blended. Fold in the rest of the egg whites, gently lifting the batter up and over the egg whites with a rubber spatula until just blended.

Pour the batter into the prepared cups to about 3/5 of their capacity, and sprinkle the surface with the remaining tablespoon sugar. Bake until set and golden brown, about 30 minutes. Invert the cups onto a cooling rack so the cakes won't collapse, and let cool completely. To unmold, run the blade of a knife around the inside of the cup to loosen, and shake gently until the cake falls out.

Serve the cakes on their own, in the cup, or with a fruit salad, a drizzle of berry coulis, or a scoop of ice cream.

Note: The batter may also be baked in a tube pan (not nonstick), ungreased. The baking time should then be 40 to 50 minutes.

thanks http://chocolateandzucchini.com

About Sweet Mania

Nany Said...

...For those who love to make the bakery and dessert..This blog is certainly the one choice for everyone..
There are many recipes such as Blueberries Cheesecake , Carrot Cake ,Puddinds,Biscuits,Tarts and Pie Breads etc. .WoW..Wow..
Welcome again

...สวัสดีค่ะเพี่อนๆทุกๆคนที่แวะเข้ามาเยี่ยมแนนซี่ในบล็อกนี้นะค่ะ ที่นี้เพื่อนๆจะได้พบกับสูตรการทำขนมต่างๆเยอะแยะมากมายที่แนนซี่พยายามจะรวบรวมไว้ให้เพื่อนๆได้กลับไปทำให้ที่บ้านทานกัน เรียกได้ว่าหวานกันทั้งครบครัว สูตรที่แนนซี่นำมานั้นมีทั้งแบบที่นำมาจากสูตรของต่างประเทศแท้ๆและสูตรจากบ้านเรา ที่ขึ้นชื่อว่าอร่อย..... เพื่อไม่ให้เสียเวลาแวะเข้าไปชมได้เลยค่ะ...

Marbled chocolates

Giving chocolates at Easter time can be almost

as much fun as eating them - especially

if you and your kids make them together.
Makes About 16

Ingredients
1. 100g white chocolate, roughly chopped
2. 100g good-quality dark chocolate, roughly chopped

Method
1. Melt white and dark chocolates in separate heatproof bowls over simmering water, making sure the bowls do not touch the water, then allow to cool slightly.

2. To fill the moulds*, place 1 teaspoon of white then a teaspoon of dark chocolate in each mould and use a wooden skewer to swirl the chocolates together. Give mould a few taps on the counter to dispel any air bubbles, cool completely and refrigerate for about 1 hour or until firm.

Sourcedelicious. - April 2004, Page 96
Recipe by Valli Little

Tropical christmas pudding

Ingredients (serves 8)
125g dried mango*

125g pitted soft prunes

125g dried apricots

125g sultanas

125g dried cranberries (Craisins)

1/4 cup (60ml) brandy

Zest and juice of 2 oranges

75g fresh white breadcrumbs

1/2 cup (75g) plain flour

2 tsp mixed spice

50g toasted macadamias, chopped

200g light muscovado* or brown sugar

100g unsalted butter, softened

2 eggs

Fresh sliced mango, to serve

Brown sugar cream

300ml creme fraiche or sour cream

5 tbs brown sugar

Spun sugar

1 cup (220g) caster sugar

Method
1. Chop dried mango, prunes and apricots to size of a sultana, then place in a bowl with sultanas, cranberries, brandy and orange juice. Cover and leave to soak overnight.



2. Grease a 1.5-litre pudding basin and line the base with a circle of buttered baking paper.



3. Add remaining ingredients, except fresh mango, to fruit mixture and stir to combine well. Firmly pack into pudding basin. Fold a pleat into a piece of buttered baking paper (this will allow room for the pudding to expand) and use to cover basin. Top with a double layer of pleated foil, then tie tightly around edges of basin with string.



4. Place an upturned plate in base of a large saucepan. Sit basin on plate, then pour in enough water to come halfway up sides of basin. Cover and bring to boil, then simmer over low heat for 6 hours, topping up with water as needed. Remove pudding and cool.



5. Cover with new paper and foil, then refrigerate until needed.
To reheat, simmer pudding in basin using the same method for 1 hour 30 minutes.



6. For brown sugar cream, beat ingredients together until sugar dissolves. Chill until ready to serve.



7. For spun sugar, place a couple of sheets of newspaper on the floor next to the kitchen bench. Lightly oil the handle of a wooden spoon and place a wooden spoon on the edge of the counter, with the handle over the edge (above the paper) and the other end weighed down with a chopping board.



8. Place a heavy-based pan over medium heat. Gradually add sugar, adding more as it melt, stirring to get rid of lumps and prevent from burning. Cook 5-10 minutes until sugar is golden brown, then fill sink with cold water and place base of pan in the water to cool toffee slightly.



9. Hold two forks back to back in one hand. Dip forks in the toffee and run the toffee back and forth over the spoon handle, re-dipping until all toffee has been used. If toffee becomes hard, just warm slightly and continue. Remove toffee from spoon handle as you go and form into a crown shape with your hands (be careful as it's quite fragile).



10.Serve pudding with spun sugar crown, brown sugar cream and fresh mango.



Notes & tips
You can make the pudding up to 3 months in advance and store in the fridge. Begin at least the day before.

Sourcedelicious. - December 2005, Page 118
Recipe by Valli Little

Christmas fruit cake

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!
Makes 20

Ingredients
600g sultanas
400g raisins
200g currants
100g glace cherries, quartered
100g glace orange slices, finely chopped
80g glace ginger, finely chopped
290ml brandy
1 1/2 cups plain flour
1/2 cup self-raising flour
2 teaspoons mixed spice
1 teaspoon ground ginger
250g butter, softened
1 cup dark brown sugar
4 eggs, at room temperature
2 tablespoons orange marmalade
pure icing sugar, to serve

Method
1. Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

2. Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note). Preheat oven to 150°C. Sift flours and spices into a bowl.

3. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add marmalade and 1 tablespoon flour mixture and beat until well combined. Using a large metal spoon, fold remaining flour mixture into butter mixture.

4. Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.

5. Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean. Drizzle remaining 2 tablespoons brandy over cake while still hot.

Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.

Notes & tips
If time permits, begin this 1 week ahead. You can make this cake up to 4 weeks ahead. Wrap tightly in plastic wrap and foil and store in an airtight container.
Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

SourceSuper Food Ideas - December 2006, Page 25
Recipe by Kerrie Sun

Passionfruit layer cake

Enjoy a white Christmas with a cake that keeps on giving

with every delicious mouthful.

Preparation Time 45 minutes
Cooking Time 65 minutes

Ingredients (serves 10)
Melted butter, to grease
250g butter, at room temperature
430g (2 cups) caster sugar
6 eggs
150g (1 cup) plain flour
75g (1/2 cup) self-raising flour
85g (1 cup) desiccated coconut
160ml (2/3 cup) coconut milk
Fresh coconut, shaved, to serve
Passionfruit syrup
125ml (1/2 cup) fresh passionfruit pulp
2 tbs caster sugar
1 tsp finely grated lemon rind
Frosting
1 x 250g pkt cream cheese, at room temperature
125g (1/2 cup) sour cream
80g (1/2 cup) icing sugar mixture

Method
1. Preheat oven to 180°C. Brush 2 round 20cm (base measurement) cake pans with melted butter to grease. Line bases and sides with non-stick baking paper.

2. Use an electric beater to beat together butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Stir in the combined flours and coconut. Stir in coconut milk. Spoon the mixture among the lined pans and smooth surfaces.

Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 30 minutes before turning onto a wire rack to cool.

3. Meanwhile, to make the syrup, combine passionfruit, sugar and lemon rind in a saucepan over high heat. Bring to the boil. Cook, stirring, for 3-5 minutes or until syrup thickens. Set aside to cool.

4. To make the frosting, use an electric beater to beat the cream cheese, sour cream and icing sugar mixture in a bowl.

5. Use a large serrated knife to remove the top of each cake. Use the knife to split each cake in half crossways. Place 1 layer of cake on a cake stand. Spread over one-sixth of the cream cheese mixture and spoon over one-third of the passionfruit syrup. Continue layering with the remaining cake layers, half the cream cheese mixture and the remaining syrup. Spread the remaining cream cheese mixture over the top and side of the cake. Arrange the coconut over the top and side of the cake and serve.

SourceAustralian Good Taste - December 2006, Page 10
Recipe by Sarah Hobbs

Easy ice-cream crunch cake

Ingredients (serves 8)
220g packet Cottage Cookies More-ish Macadamia
2 litres vanilla ice-cream, softened
90g white chocolate, finely chopped
1/3 cup unsalted macadamia nuts, chopped
1/4 cup shredded coconut
1/3 cup chopped strawberry licorice
1/3 cup chopped apple licorice (we used Darrell Lea brand)
125g raspberries
icing sugar, to serve

Method
1. Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.

2. Break cookies into small pieces. Combine ice-cream, cookies, chocolate, macadamias, coconut and licorice in a bowl. Spoon into prepared pan. Level top with a spatula (see note). Cover and freeze overnight or until firm.

3. Stand at room temperature for 5 minutes to soften slightly before turning out onto a plate.

Top with raspberries. Sprinkle with icing sugar. Cut into slices, using a hot knife. Serve.

Notes & tips
Use a pair of kitchen scissors to chop the licorice.
You could top the cake with silver cachous instead of raspberries.

SourceSuper Food Ideas - December 2007, Page 42
Recipe by Kim Coverdale

Sticky date toffee puddings

This Christmas, these wickedly sticky puddings

are guaranteed to put smiles on everyone's faces.

Preparation Time
20 minutes
Cooking Time
55 minutes

Ingredients (serves 8)
Melted butter, to grease
235g (1 1/2 cups) pitted dates, chopped
310ml (1 1/4 cups) boiling water
1 English breakfast tea bag
1 tsp bicarbonate of soda
125g butter, at room temperature
155g (3/4 cup) brown sugar
3 eggs
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
1 x 100g pkt flaked almonds
110g (1/2 cup) white sugar
60ml (1/4 cup) water
Vanilla custard, warmed, to serve
Fresh raspberries, to serve
Mint leaves, to serve

Method
1. Preheat oven to 160°C. Brush eight 185ml (3/4-cup) capacity dariole moulds with butter. Line the bases with non-stick baking paper.

2. Combine the dates, water and tea bag in a saucepan over medium heat. Bring to the boil. Add bicarbonate of soda and set aside for 10 minutes to cool. Remove the tea bag.

3. Beat the butter and brown sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Stir in combined flours, alternating with date mixture. Pour among moulds. Place on a baking tray and bake for 45 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool. Turn onto serving plates.

4. Meanwhile, line a baking tray with nonstick baking paper. Place almonds on tray. Place white sugar and water in a saucepan over low heat and stir for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down side of pan with a brush dipped in water, for 5-7 minutes. Pour over almonds. Set aside to cool. Break into shards.

5. Top puddings with custard and toffee shards. Serve with raspberries and mint.

Notes & tips
If you haven't got dariole moulds, try using a 185ml (3/4-cup) capacity Texas muffin pan.

Source Australian Good Taste - December 2006, Page 14
Recipe by Sarah Hobbs

Traditional fruitcake

Preparation Time
30 minutes
Cooking Time
210 minutes

Ingredients (serves 30)
500g sultanas
1 x 375g pkt raisins, coarsely chopped
3 x 100g pkts mixed glace cherries, coarsely chopped
1 x 300g pkt currants
250ml (1 cup) brandy
Melted butter, to grease
250g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
4 eggs, at room temperature
115g (1/3 cup) breakfast marmalade
300g (2 cups) plain flour
75g (1/2 cup) self-raising flour
1 tsp mixed spice
Blanched almonds, to decorate
80ml (1/3 cup) brandy, extra

Method
1. Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.

2. Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.

3. Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.

4. Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/2 hours or until a skewer inserted into the centre comes out clean.

5. Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely.

Thanks

Australian Good Taste - December 2007, Page 94 by Michelle Southan

Lemon & Lavender Muffins

Makes: 9 muffins

Ingredients

1. 5 heads of fresh lavender

2. 200g/7oz Billington’s Unrefined Light Muscovado Sugar

3. 200g/7oz Allinson Self Raising White Flour

4. 100g/4oz Allinson Self Raising

Wholemeal FlourPinch of bicarbonate of soda

5. 150ml/¼pt natural yoghurt

6. 90ml/6 tbsp skimmed milk

7. 1 large eggFinely grated zest and juice of 3 unwaxed lemons

8. 100g/4oz butter

For the icing:

1. 125g/5oz Billington’s Unrefined Icing Sugar

Juice of 1 lemonSeveral heads of fresh lavender

Method

1 Preheat the oven to 190C/fan 170C/gas 5. Line 9 holes of a muffin tin with paper muffin cases.

2 Snip the flowers from the lavender and put into a food processor with the light brown sugar. Whiz together to combine.

3 Tip the lavender sugar into a bowl and add both the white and wholemeal self raising flours along with the bicarbonate of soda.

4 Mix the natural yoghurt, milk, egg, lemon zest and juice together in a jug with a fork to combine. Soften the butter in the microwave on High (900w) for 30 seconds.

5 Add all the wet ingredients to the dry and gently stir together until just combined.

6 Spoon the mixture into the paper muffin cases and bake for 20 minutes until well risen and firm. Cool for 10 minutes.

7 Sieve the unrefined icing sugar into a bowl and add just enough lemon juice to make a smooth consistency. Spoon a generous amount on to the top of each muffin, so that it drizzles down the sides. Finish with a head of lavender.

Thanks BakingMad

Chocolate Brownie Muffins

Ingredients
1. 50g Dark Muscovado Sugar

2. 110g Plain Chocolate, melted

3. 110g Pecan Nuts, chopped

4. 225g Self-Raising Flour1 tsp Baking Powder

5. 225 ml Milk4 tbsp Sunflower Oil1 tsp Vanilla Extract1 large Egg, beaten lightly

Method
1. Stir all the ingredients together until just combined.
2. Spoon into paper muffin cases and bake for 15-20 minutes Gas Mark 7/220°C/425°F until well risen and firm.
3. Cool on a wire rack.

Chocolate Chip Cookie S'mores

Ingredients
Canola oil
1. 3 bananas
2. 10 store-bought chocolate chip cookies (the larger the better)
3. 1 cup graham cracker crumbs
4. 1 cup small marshmallows
5. 1 cup chocolate chips

Directions
Preheat grill to medium-high heat. Brush grill with canola oil.
Cut the bananas in half, lengthwise and grill, skin side down just until warm. Remove warmed banana from the skin and cut again in half.

For assembly:
On a piece of aluminum foil, place 1 cookie. Top evenly with banana slices, marshmallows, chocolate chips, graham cracker crumbs and top with another cookie. Wrap foil around the sandwich and place on the grill until warmed through and melted.

Recipe courtesy Paula Deen, 2007
Show: Food Network SpecialsEpisode: All-Star Grillfest: South Beach

Chocolate Chunk Cookies with Pine Nuts

Serves: 40pcs.
Times:Prep 10 min
Inactive Prep15 min
Cook 18 min
Total: 43 min
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup powdered sugar, plus more for dusting
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch salt
1 1/2 cups all-purpose flour
3/4 cup toasted pine nuts, chopped
1/2 cup semisweet chocolate chunks or chips

Method

Preheat the oven to 325 degrees F.
Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Using a hand mixer, beat the mixture until creamy, about 2 minutes. Add the flour, pine nuts, and chocolate. Stir until just mixed.
Line 2 baking sheets with parchment paper. Scoop out 1-inch balls of dough. Place on the cookie sheet. Bake until the tops look dry, about 18 minutes. Let cool for 15 minutes on the baking sheets. Dust with powdered sugar and transfer to a serving plate.

Oatmeal Biscuits

Ingredients

1. 100gm Unsalted Butter

2. 125gm Brown Sugar

3. 1/8 tsp Cinnamon Powder1 nos Whole Egg

4. 100gm Soft Flour5gm Baking Powder

5. 80gm Oatmeal50gm Raisins

Method

1. Beat the butter and brown sugar together at low speed till mixed (Do not overbeat)

2. Add in cinnamon powder.

3. Add in egg (One by one where applicable). Beat till mixed and smooth

4. Lastly add in flour, baking powder, oatmeal and raisins. Mix at low speed.

5. Scoop cookie batter into piping bag and pipe dollop onto baking tray lined with grease proof paper.

6. Bake in oven at 180C (356F) for about 10 to 12 minutes till golden brown.

Butter Biscuits

Ingredients

1. 250gm Unsalted Butter

2. 120gm Icing Sugar1 nos Whole Egg

3. 140gm Soft Flour

4. 1 tsp Vanilla Essence

Method

1. Beat the butter and icing sugar till smooth. Do not overbeat till fluffy as overbeating cause cookies to crumble easily.

2. Add in vanilla essence.

3. Add in egg (one by one) and continue to beat till mixed and smooth.

4. Add in flour and beat to just mix everything together.

5. Use a star nozzle to pipe rosette on a baking pan.

6. Bake in oven at 180C (356F) for about 10 to 15 minutes depending on thickness of pan till golden brown.

Banoffee Pie

Banoffee Pie Recipe. A classic, indulgent dessert which will make your mouth water. This pie is crunchy, sticky, creamy and full of flavour. Try our Banoffee Pie recipe.

Ingredients
1. 1 400g tin of condensed milk
2. 3 large bananas
3. 1 pack of chocolate hob-nobs
4. 300 ml whipping cream
5. 50 g dark chocolate
6. 3 tbsp of butter, melted

Equipment

1. 1 large saucepan with lid
2. 1 large zip lock bag
3. 1 rolling pin
4. 1 grater
5. 1 9 inch, spring-form cake tin
6. 1 spatula
7. 1 spoon
8. 1 small bowl
9. 1 medium bowl
10. 1 electric mixer
11. 1 knife
12. 1 chopping board
13. tongs

Method

1. Fill a saucepan three-quarters of the way with water and place it over a high heat. Once the water boils, put in the can of condensed milk and cover the pan with a lid. Leave it to boil for 2 hours during which time the milk will caramelize.
After 2 hours, carefully remove the tin from the water and leave it to cool.

2. Put the biscuits into the zip lock bag, push them into the middle, releasing any air, and seal the bag up. Using the rolling pin, bash the biscuits until finely crushed. Transfer them into the small bowl, pour over the melted butter and stir well.

3. Pour the crushed biscuit into the cake tin and using a spoon, press it down to create an even base. Put the tin in the fridge and chill for 15 minutes.

4. Peel the bananas, and chop them into thin slices.Put the banana slices on top of the biscuit and flatten them out. Open the tin of condensed milk, pour it over the top of the bananas and spread it over evenly.

5. Put the pie into the fridge and leave for 20 minutes.

6. Pour the cream into the large bowl and using the electric whisk, whip until stiff.

7. Take the pie out of the fridge, spoon the whipped cream over the top and smooth out evenly.

8. Take the banoffee pie out of the fridge and finely grate the chocolate over the top. Open the seal of the cake tin, run a knife around the inside and finally, remove the tin completely.

9. Slice and serve. It is simply delicious on its own or if you're feeling indulgent, try it with an extra splash of cream.