Mixed Recipes
|
Previous [1] 2 3 4 5 6 7 8 9 10 Next MOIST BANANA AND RAISIN MUFFINS Makes: 12 ¾ cup boiling water Combine the boiling water, soda and raisins in a bowl and leave to stand for 10 minutes. Preheat the oven to 180° C and lightly grease the muffin tray. Combine the banana, oil, apple juice and egg whites, and beat well. Stir the raisins and their liquid into the banana mixture. Sift the flours into the mixture and stir to combine. Spoon into the muffin tray, sprinkle walnuts if desired, and bake for 20-25 minutes or until *************************** BLUEBERRY, OAT AND PINEAPPLE MUFFINS Makes: 12 3 cups oat bran Preheat the oven to 180° C and lightly grease the muffin tray. Place the oat bran in a bowl and sift the flour, baking powder and spices into it. Mix together. Drain the pineapple, reserving ¾ cup juice and chop. Add the pineapple and the blueberries to *************************** WALNUT AND PESTO MUFFINS Makes: 12 1 ½ cups unbleached white self-raising flour Preheat the oven to 180° C and lightly grease the muffin tray. Sif the flours in a bowl and add the walnuts and cheese. In another bowl, combine the pesto, oil, milk and egg whites, beat well. Add the pesto mixture to the flour and stir thoroughly. Spoon into the muffin tray and bake for 20-25 minutes or until golden brown. Remove the muffins from tray, cover with a tea towel and cool on a wire rack. *************************** CARROT CAKE Makes: 16 servings ½ cup oil Preheat oven to 350F. Beat oil with honey until thick and smooth. Beat in eggs one at a time, then vanilla. Stir in carrot. Combine remaining ingredients in a mixing bowl and stir into wet mixture until completely moistened and evenly blended. Pour into an oiled 9 x 13 inch baking pan. Bake for 30 minutes, or until cake tests done. Cool in the pan. Serve plain or ice with cream cheese frosting. This cake stays fresh for days. *************************** OATMEAL BUTTERSCOTCH COOKIES Makes: About 30 cookies 3/4 cup butter, softened Cream butter, sugars, egg, water and vanilla together on a medium speed of electric mixer until light and fluffy. Combine flour, soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats and raisins. Drop dough by heaping tablespoonfuls onto greased baking sheets. Press flat for crisp cookies: leave mounded for chewy cookies. Bake at 350 E F (180 EC) for 12 -15 minutes, or until edges are golden brown. Don't overbake. *************************** PASSIONFRUIT BISCUITS Makes: About 50 185 g (6 oz) butter Icing ½ cup icing sugar Cream butter, lemon rind and sifted icing sugar until fluffy. Add passionfruit pulp; mix well. Fold in sifted cornflour and self-raising flour. Put mixture in piping bag fitted with fluted tube. Pipe in decorative shapes onto a lightly greased oven tray. Bake in moderately hot oven (190° C) 12 to 15 mins or until light golden. Cool on wire racks. When cold, dip tops in passionfruit icing. To Make Icing Combine sifted icing sugar, softened butter and passionfruit pulp. Mix until smooth. Stir over hot water, beat until smooth and creamy. *************************** CRISP BISCUITS Makes: About 35 125 g butter Cream butter and sugar until light and fluffy, add lightly beaten egg, beat well. Fold in sifted flour, oats, nuts and cornflakes. Mix well. Place teaspoonfuls of mixture on lightly greased oven trays, allow room for spreading. Bake in moderate oven 12 to 15 minutes; cool on trays. *************************** ALMOND BISCUITS 1 egg white Beat egg white until firm peaks form, fold in honey and almond essence. Combine ground almonds and sugar, add egg white until firm peaks form. Add half of this to the *************************** MOIST BANANA BREAD 6 ripe bananas Mash bananas in medium size bowl. Add vanilla and sugar. Blend until well mixed. In separate bowl mix the dry ingredients and chopped walnuts. Blend well then add to bananas. Pour mixture into a 9 x 13 baking pan or dish. Bake at 350° F for 1 hour. Serve either hot or cooled. *************************** APPLE CRUMBLE PIE WITH PIE CRUST Pie Crust: Filling: Pie Crust: Place flour in a medium bowl. Cut in shortening until mixture resembles coarse crumbs. Add water and mix just until dough comes together. Allow to rest in refrigerator before rolling out. Filling : Preheat oven to 400 E (200 E C). Arrange apple slices in unbaked pie shell. Mix 1/3 cup sugar and flour; cut in butter until crumbly. Spoon over apples. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned. *************************** CARROT, CHEESE AND MUSTARD MUFFINS Makes: 12 1 ½ cups unbleached white self-raising flour Preheat the oven to 180° C and lightly grease muffin tray. Sift the flours and add the carrot, cheese & parsley. In another bowl, combine the mustard, grapeseed oil, milk and egg whites and beat well. Add the mustard mixture to the flour and stir thoroughly. Spoon into the muffin tray and bake for 20-25 minutes or until golden brown. Remove the muffins immediately from tray, cover with a tea towel and cool on a wire rack. *************************** EASY BAKE TOFFEE Makes: 2 pounds 1 cup butter Preheat oven to 375EF (190EC). Lightly butter a 13 x 9 x 2-inch baking pan: set aside. Combine butter and brown sugar in a heavy, medium saucepan and bring to a boil over medium heat. Stir in 2 cups of pecans. Pour into the prepared pan and bake for 15 minutes. Remove from oven and sprinkle with the chocolate chips; when chips have softened, spread evenly over toffee. Sprinkle remaining ½ cup pecans on top. Let cool completely and break into pieces. Store in airtight container. *************************** PINEAPPLE-BANANA BREAD 1 cup chopped walnuts Mash bananas in a medium sized bowl. Add remainder of liquid ingredients. Blend well. In separate bowl, sift together flour, salt, baking powder, then add remainder of dry ingredients. Mix well with spatula. Transfer dry ingredients to liquid mixture and blend well. Fold into 9 x 13 baking pan or dish. Bake at 350° F for 1 hour. Serve hot or cold. *************************** LAMINGTONS 1 cup butter Icing: Preheat oven to 180° C (350° F), grease a lamington tin, 13 x 9 x 2-inch pan. Cream butter and sugar. Gradually add the eggs and mix well. Add 1/3 cup of flour at a time, stirring gently and thoroughly after each addition. Place batter in pan and bake for 1 - 1 1/4 hours, decreasing temperature to 160 C (325 F) during cooking. Place on a cake cooler rack to cool. Icing: Sift icing sugar into a bowl. Add boiling water and vanilla to cocoa and stir into icing sugar, beat well. Cut cooled cake into 24 blocks. Ice on all sides ( this is best done using a pair of tongs). Just dip the cake into the icing mixture, then roll the iced cake in the coconut (coating well) and allow to dry on rack. *************************** ANZAC COOKIES Makes: About 35 1 cup rolled oats Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until melted. Mix soda with boiling water, add to melted butter mixture, stir into dry ingredients. Take teaspoonfuls of mixture and place on lightly greased oven trays; allow room for spreading. Cook in slow oven 20 minutes (150° C). Loosen while warm, then cool on trays. *************************** ITALIAN WALNUT COOKIES Makes: About 24 250 g (8 oz) blanched almonds Place almonds in food processor fitted with metal blade, blend until finely chopped. Add egg white, sugar and rum, blend until well mixed. Roll out between two sheets of greaseproof paper to 5 mm (1/4 in.) thickness. Using a 4 cm (1 ½ in.) fluted cutter, cut out rounds. Place walnuts on baking tray and bake in hot oven 5 minutes; remove and cool, chop finely. Brush top of biscuit with unbeaten extra egg white, dip in walnuts and place on lightly greased oven trays. Stand uncovered at room temperature 2 hours. Bake in hot oven 5 to 8 minutes or until golden. Cool on wire racks. *************************** WATERMELON SMOOTHIE Makes: 4 slushes 6 ice cubes Put the ice cubes in a blender or food processor. Mix the ice until they are crushed. Add the watermelon pieces and blend until the shake is slushy, about 1 minute. Add the sugar or honey and blend for 10 seconds. Pour the slush into tall glasses. *************************** PINEAPPLE COCONUT SMOOTHIE Makes: About 1 Quart 3/4 cup skim milk Add and Blend Together: 1cup non-fat frozen vanilla yogurt *************************** BEAN AND VEGETABLE SOUP MAKES: 6 SERVINGS 10 oz (300g) dried black-eyed beans Put the beans in a bowl and cover with water, soak for 4 hours or overnight. Skin tomatoes and dice, reserve any juices. Drain beans and place in saucepan, cover with cold water. Heat, bring to the boil, drain, rinse under a running tap, set aside. Add 3 fl.oz of olive oil to rinsed saucepan, add onion, carrots and celery. Fry over a low heat for 24 minutes until golden. Add the garlic, thyme, parsley and beans, cover with water. Bring to boil and simmer for 1 hour, until beans are tender. While mixture is simmering, sprinkle the tomatoes with salt and set aside for 15 minutes. Add the 3 tbsps of water to puree and mix to a paste, add to pan. Add in salt, pepper, olive oil and tomatoes, simmer for 5 minutes extra. Serve hot. *************************** GREEK CASSEROLED OCTOPUS Makes: 6 servings 3 lb Octopus Clean, cut up and tenderize octopus. Place in casserole with the rest of the ingredients except the rice and simmer covered for 3 ½ hours. Add water if necessary. 30 minutes before serving add rice. When serving, remember to remove bay leaves. *************************** BANANA AND GINGER MUFFINS Makes: 12 1 ½ cups unbleached white self-raising flour Preheat the oven to 180° C and lightly grease the muffin tray. Sift the flours into a medium size bowl and add the banana and glace ginger. In another bowl, combine the oil, apple juice, orange juice and egg whites, beat well. Add the orange juice mixture to the flour and fruit and stir thoroughly. Spoon into the muffin tray and bake for 20-25 minutes or until golden brown. Remove the muffins from tray, cover with a tea towel and cool on a wire rack. Previous [1] 2 3 4 5 6 7 8 9 10 Next
Custom Search
|
|
