The Billy Lids

Ingredients:

• 360 g Unsalted butter
• 420 g Caster sugar
• 600 g Golden syrup
• 2 Tsp Cinnamon
• 2 ½ Tsp Ground ginger
• 1 ½ Tsp Ground nutmeg
• 1 Tsp Salt
• 2 Tsp Bi-Carb Soda
• 1240 g Plain flour

Instructions:

1. Melt the butter, sugar and golden syrup in a saucepan over low heat. Stir Carefully until thoroughly incorporated.

2. Remove from heat and allow to cool for about 5 minutes. Pour into electric mixing bowl. Meanwhile, sift the combined spices, salt and soda into the mix and stir well. Using the dough hook on the mixer, start adding the flour about 1 cup at a time. Use a medium setting until well combined.

3. Remove from bowl, split the dough in half, wrap the excess in plastic wrap and put aside.

4. On a lightly floured surface roll the dough to about 8mm thick, use cookie cutters for festive shaped biscuits. If using a template, cut out carefully with a sharp knife, gently place on trays covered in baking paper and bake at 180c for approximately 10-20 minutes, depending on the size.

Posted by Toni at 3:48 PM | Permalink | Comments (0) | TrackBacks (0) |

The art of salt dough making is an ancient one, dating as far back as Egyptian times. Salt and wheat (flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of most Egyptians and natron, a natural salt found in Egypt, was commonly used as a food preservative. (It was even used in the mummification process!)

In many past cultures dough modelling was tied up with religious beliefs and ceremonies when sculptures would be offered as gifts to the gods, or presents to people on important occasions. In Europe the craft was much favoured, especially in Germany where the art was used widely in home decoration, especially at festive times.

The materials needed to start dough making are very inexpensive, the majority of which you will probably have in your kitchen cupboard. A wide variety of moulds, cutters, knives are available from most stores. And you can use many objects that you probably have lying around the house as templates or texture makers.

Salt Dough Recipe

• 2 cups of Plain Flour
• 1 cup of table salt
• 1 cup of water

Optional

• 1 tablespoon of vegetable oil (makes it a little easier to knead)
• 1 tablespoon of wallpaper paste (gives the mixture more elasticity)
• 1 tablespoon of lemon juice (makes the finished product harder)

Method

Put plain flour, salt and any, or all, of the optional ingredients into a mixing bowl and gradually add the water, mixing to soft dough. This should be neither too sticky, in which case add more flour, nor too dry, in which case add more water. When mixed remove from the bowl, place on a flat surface and knead for 10 minutes to help create a smooth texture. If possible it is best to let the dough stand for approximately twenty minutes before beginning a project. Unused dough can be stored in the fridge, in an airtight container or cling film, for up to a week. Children always love making models, and as long as you don’t add wallpaper paste all of the ingredients are natural. So if they are tempted to put it in their mouths, all it will do is taste incredibly salty.

Drying

The drying of your work can either be done naturally in the open air, or it can be baked in an oven. However it is not recommended that you have your oven hotter than 100C (200F) as this can cause unsightly bubbles and cracks in your pastry. Start at 50C and after 30 minutes increase to 100C. The drying time needed for each piece varies according to size and thickness, but an average time for natural drying is 30-48 hours, whilst oven times are generally reduced to 3-4 hours. These figures are only offered as a rough guide and remember that both sides must be dried out.

When your model is dry, turn off the oven and leave it inside to cool down.

Posted by Toni at 6:30 PM | Permalink | Comments (0) | TrackBacks (0) |

Cinnamon Gelato
Prep: 20 minutes
Chill: 4 hours
Freeze: per manufacturer's directions
Cool: 30 minutes
Stand: 30 minutes

Ingredients

• 1 cup sugar
• 1-1/2 teaspoons ground cinnamon
• 3 cups whole milk
• 1 cup whipping cream
• 6 egg yolks
• 1 teaspoon vanilla

Directions

1. In a large saucepan, stir together sugar and cinnamon. Stir in milk, cream, and egg yolks. Heat and stir over medium heat until mixture thickens slightly (about 350ºC). (This should take about 20 minutes.)

2. Remove from heat. Stir in vanilla. Place saucepan in a very large bowl of ice water. Let stand until cool, stirring occasionally.

3. Cover surface of custard mixture with plastic wrap. Chill for 4 to 24 hours or until mixture is completely chilled.

4. Freeze custard mixture in a 4- to 5-litre ice cream freezer according to manufacturer's directions. If desired, ripen according to manufacturer's directions.

5. Makes about 1-1/4 litres (10 servings)

6. Chocolate-Pistachio Gelato: Prepare as directed above, except omit the cinnamon and add 6 ounces finely chopped bittersweet chocolate to milk mixture before heating. Stir 2/3 cup chopped pistachio nuts into custard mixture just before freezing. Makes 7 cups (14 servings).

7. Coconut Gelato: Prepare as directed above, except omit the cinnamon and substitute 1 cup unsweetened coconut milk for 1 cup of the whole milk. Stir 1 cup toasted coconut into custard mixture just before freezing. Makes about 5-1/2 cups (4 servings).

8. Espresso Gelato: Prepare as directed above, except omit the cinnamon and stir 2 teaspoons instant espresso powder into custard mixture with the vanilla; stir until espresso powder is dissolved. Makes 5 cups (10 servings).

9. Amaretti Gelato: Prepare as directed above, except omit the cinnamon and stir 1 cup coarsely crushed amaretto cookies (about 10 small cookies) and 2 tablespoons amaretto into custard mixture just before freezing. Makes 5 cups (10 servings).

10. Blackberry Gelato: Prepare as directed above, except omit the cinnamon. Place one 16-ounce package thawed frozen blackberries in a food processor; process until smooth. Pour puree through a fine-mesh sieve; discard seeds. Stir blackberry puree into custard mixture just before freezing. Makes 7 cups (14 servings).

Posted by Toni at 2:50 PM | Permalink | Comments (0) | TrackBacks (0) |

Peanut Butter Smoothie

Start to Finish: 5 minutes

Ingredients

• 1 cup vanilla or chocolate ice cream
• 1/4 cup milk
• 2 tablespoons peanut butter

Directions

1. In a blender container, blend together ice cream, milk, and peanut butter.

Makes 1 or 2 servings.

Mixed-Fruit Smoothies

Start to Finish: 10 minutes

Ingredients

• 2 bananas, chilled
• 2/3 cup strawberries or mango slices
• 1 12-ounce can grape juice or mango, apricot, strawberry, or other fruit nectar, chilled
• 1 8-ounce carton fat-free yoghurt
• 1 tablespoon honey (optional)
• 2 tablespoons ground pistachio nuts (optional)

Directions

In a blender combine bananas, strawberries or mango slices, grape juice or fruit nectar, yoghurt, and, if desired, honey. Cover and blend until smooth. Pour into six tall, chilled glasses. If desired, sprinkle with ground pistachio nuts.

Makes 6 smoothies.

Note: For two-tone smoothies, make mango smoothies and strawberry smoothies. Transfer to separate pitchers or glass measuring cups. Taking a pitcher or cup in each hand, slowly pour both smoothies at the same time into opposite sides of the glass.

Banana-Strawberry Smoothies

Start to Finish: 5 minutes

Ingredients

• 2 ripe small bananas
• 1 cup frozen unsweetened whole strawberries
• 1 8-ounce carton vanilla low-fat yoghurt
• 3/4 cup milk

Directions

1. Peel bananas. Cut bananas into chunks. Place banana chunks, frozen strawberries, yoghurt, and milk into blender a container.

2. Cover blender and blend on high speed about 1 minute or until mixture is smooth. Turn off blender. Pour drink into 2 glasses. If desired, serve with pieces of toast spread with peanut butter.

Makes 2 servings.

Fruit Smoothies

Start to Finish: 10 minutes

Ingredients

• 2 250 ml cartons plain fat-free yoghurt
• 2 ripe small bananas
• 1 cup sliced fresh strawberries or unsweetened frozen strawberries
• 1 cup fresh mixed berries, such as raspberries, blueberries, and/or blackberries, or unsweetened frozen mixed berries

Directions

1. In a blender container, combine yoghurt, bananas, and berries; cover and puree until nearly smooth.

Makes 4 servings.

Strawberry-Banana Smoothies

Ingredients

• 4 cups sliced fresh strawberries
• 1 medium banana, sliced
• 1 6-ounce carton vanilla low-fat yoghurt
• 1 cup ice cubes
• 1 kiwifruit, peeled and sliced (optional)

Directions

1. In a blender, combine strawberries, banana, and yoghurt; cover and blend until smooth. With blender running, add ice cubes, one at a time, through hole in the lid; blend until smooth. Pour into 8 small glasses. If desired, garnish with kiwifruit; serve immediately.

Makes 8 (about 1/2-cup) servings.

Posted by Toni at 8:19 PM | Permalink | Comments (0) | TrackBacks (0) |

This Australian favourite is easy to make and delicious to eat.

Inredients:

•   6 tablespoons butter
•   1/2 cup sugar
•   1 egg
•   1/2 teaspoon vanilla essence
•   1 3/4 cups self raising flour
•   pinch salt
•   1/2 cup raspberry jam

Method:

1. Beat butter and sugar until creamy.

2. Add lightly beaten egg and vanilla essence. Mix well.

3. Add flour and salt. Mix well to form a stiff paste-like mixture.

4. Roll teaspoonful mixture into balls.

5. Place on greased oven trays, a few centimeters apart.

6. Using your knuckle make a small ditch in each ball.

7. Fill ditches with jam.

8. Bake in a moderate oven (180°c - 190°c) for 10 - 15 minutes.

Tip:

Makes roughly 30. Instead of raspberry jam you can use any jam. Eg. Strawberry, blackberry or orange.

Posted by Toni at 5:12 PM | Permalink | Comments (0) | TrackBacks (0) |

This is a quick and easy recipe that will make your mouth water just thinking about them.
Prep: 20 minutes
Bake: 48 minutes

Ingredients

•   1 cup all-purpose flour
•   1/4 cup packed brown sugar
•   1/2 cup butter
•   1/4 cup miniature semisweet chocolate pieces
•   1-1/3 cups granulated sugar
•   3/4 cup all-purpose flour
•   1/2 cup unsweetened cocoa powder
•   1-1/2 teaspoons baking powder
•   1/2 teaspoon salt
•   3 eggs
•   1/3 cup butter, melted
•   1 tablespoon vanilla
•   1/2 cup miniature semisweet chocolate pieces

Directions

1. Preheat oven to 350 degree F. Line a 9x9x2-inch baking pan with foil; set aside. In a medium mixing bowl stir together 1 cup flour and the brown sugar. Cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the 1/4 cup chocolate pieces. Press into prepared pan. Bake for 8 minutes.

2. Meanwhile, in a large mixing bowl stir together granulated sugar, 3/4 cup flour, the cocoa powder, baking powder, and salt. Add eggs, melted butter, and vanilla; beat by hand until smooth. Stir in the 1/2 cup chocolate pieces. Carefully spread over crust in pan.

3. Bake 40 minutes more. Cool brownies in pan on a wire rack. Lift brownies out of pan by lifting up on foil. Cut into bars. Makes 24 bars.

Posted by Toni at 8:10 PM | Permalink | Comments (0) | TrackBacks (0) |

Melt and stir. It's that easy when you use your microwave oven to make this ultra-rich classic. To store: Keep in an airtight container at room temperature for up to a week.

Ingredients

•   2 cups semi-sweet chocolate pieces
•   2/3 cup sweetened condensed milk
•   1 tablespoon water
•   3/4 cup chopped walnuts, toasted if desired
•   1 teaspoon vanilla

Directions

Line a cookie sheet with waxed paper; set aside. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water.

1. Microwave, uncovered, on 100% power (high) for 1 minute; stir.

2. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds.

3. Stir in nuts and vanilla.

4. Pour mixture onto prepared cookie sheet and spread it into a 9x6-inch rectangle, or drop mixture by rounded teaspoons onto prepared cookie sheet.

5. Chill fudge about 30 minutes or until firm.

6. Cut fudge into 1-1/2-inch squares.

Makes 24 pieces

Posted by Toni at 5:40 PM | Permalink | Comments (0) | TrackBacks (0) |