|
Post by ivyplus on Nov 6, 2006 15:46:47 GMT 12
Thanks a lot meandog! I will try this the next few days.
|
|
|
Post by OasisNZ on Nov 7, 2006 20:45:19 GMT 12
By the way its not my recipe I stole it from another web site.LOL. I don't care where you got it from, but guess what I'm having for supper? Rhubarb crumble and home-made Skippy (that's our cow) ice-cream, mmm, mmmmmmmmm ;D ;D ;D
|
|
|
Post by meandog on Nov 8, 2006 6:33:24 GMT 12
Well a few hours have gone by so how was it? The crumble I mean. LMAO
|
|
|
Post by meandog on Nov 8, 2006 14:10:41 GMT 12
Do you get recipes from the Chelsea web site? If not let me know and I will copy and paste a recipe for Apple Sauce and raisin Loaf. Nah bugger it I will do it anyway.LOL
Apple Sauce Raisin Loaf
Ingredients
1 egg 250 ml of apple sauce or pureed stewed apple 3/4 cup of Chelsea Dark Cane Sugar 50g butter melted 2 1/4 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 cup raisins (or sultanas) 1/2 cup walnuts or pecans – chopped
Method
Preheat oven to 180°C Line a 23 x 13 cm loaf tin with baking paper and grease well.
Mix egg and apple sauce, add dark cane sugar and melted butter, add the dry ingredients, raisins, and nuts. Mix well and pour into prepared tin. Bake approximately 1 hour until a skewer comes out clean and the sides of the loaf are slightly shrunken from the side of the tin. Cool in the tin for 10 minutes then turn out onto a wire rack and cool completely. Slice thinly; the loaf can be buttered if desired.
Makes 1 normal sized loaf
|
|
|
Post by baphomet on Nov 27, 2006 20:14:45 GMT 12
Try this one out.
500 g rhubarb chopped and peeled, 100 gr margarine (I normally use butter), 3 eggs, pinch salt, 200 gr sugar, 1 tsp vanilla, 200 gr flour, 1 1/2 tsp baking powder. Beat butter, sugar, egss, salt and vanilla for 3 mins until creamed. Add sifted flour and baking powder. Add rhubarb. Bake 1 hour at 180 C on low shelf.
#1 favorite here.
|
|
|
Post by ivyplus on Nov 27, 2006 20:17:59 GMT 12
Try this one out. 500 g rhubarb chopped and peeled, 100 gr margarine (I normally use butter), 3 eggs, pinch salt, 200 gr sugar, 1 tsp vanilla, 200 gr flour, 1 1/2 tsp baking powder. Beat butter, sugar, egss, salt and vanilla for 3 mins until creamed. Add sifted flour and baking powder. Add rhubarb. Bake 1 hour at 180 C on low shelf. #1 favorite here. Cheers baphomet. It's the time of the year for rhubarbs and I love them. I will try your recipe!
|
|
|
Post by meandog on Dec 14, 2006 13:13:00 GMT 12
Heres another I stole that sounds appealling. LOL Ingredients peel of 1 orange, removed in quarters ½ cup caster sugar 8-10 slices stale white bread, crusts removed 150g mixed peel 12 pitted prunes, halved 3 Tbsp currants 3 eggs 2 Tbsp brandy 1½ cups cream 3 Tbsp vanilla sugar, plus 1 Tbsp extra (see Glossary) whipped cream, for serving Method: Blanch orange peel in a saucepan of boiling water for 5 minutes. Change water and repeat blanching process twice more. Drain peel and cut into 1cm diamonds. In a clean saucepan over a low heat dissolve the caster sugar in ½ cup water. When all sugar is dissolved bring to a gentle simmer and add peel to syrup. Simmer for 15 minutes. Set aside to cool. Line the base of a greased small loaf pan with baking paper. Cut each slice of bread in half and neatly arrange one layer of bread in pan. Sprinkle evenly with one third each of the mixed peel, prunes and currants. Layer bread and fruit twice more then finish with a fourth layer of bread. Whisk together the eggs, brandy, cream and 3 Tbsp vanilla sugar. Carefully pour all this mixture over the pudding. Sprinkle the extra sugar evenly over the top. Place pudding pan in a water bath with water reaching halfway up the sides of the pan. Bake at 180ºC for 35 minutes until slightly puffy. Remove pan from oven and allow pudding to cool for 15 minutes. Turn pudding out onto a serving platter. Decorate with the candied orange peel and serve in slices with the orange syrup and whipped cream. From Taste magazine, December 2006
|
|
|
Post by meandog on Dec 29, 2006 10:12:09 GMT 12
|
|
|
Post by ivyplus on Dec 29, 2006 10:19:26 GMT 12
Just found Apricot and Lemon Jam on this site I will try.
|
|
|
Post by ivyplus on Jan 21, 2007 12:10:45 GMT 12
FLAVOURSOME FRUIT CAKE. 1 cup self raising flour 100 grams butter or margarine 3/5 cup castor sugar 1 egg 1 cup chopped dates 1/4 cup milk 1 1/2 cups chopped raw rhubarb Sift flour into bowl. Cut in the butter until the mixture resembles coarse breadcrumbs. Add sugar and dates, chop the rhubarb into small pieces before measuring. Mix both fruits through the dry ingredients until each piece of fruit is coated. Beat the egg until light and fluffy. Pour the egg into the dry ingredients and stir in enough milk to make a batter which will drop from a spoon. Place in a cake tin and bake at 190 degrees C. for 1 1/2 to 2 hrs. If the cake is starting to get a bit to cooked on the top place a bit of tinfoil or the oven tray on top. One can substitute dates for raisins as I do. Just made another one of these cakes!!
|
|
|
Post by ivyplus on Jan 21, 2007 13:08:31 GMT 12
Food production in full swing!! - milk decreamed and heated up to 70oC (for consumption) - picked wild strawberries (will freeze them and wait till I have enough for jam) - fallen plums (stoned and frozen and wait till we have enough for a batch of wine) - beans picked (by big O) ready to be blanched and frozen - rhubarb picked (will get the wine recipe book out soon) - MD super rhubarb cake in the oven (for another hour) then tea party at the pond!!! ;D ALL WELCOME
|
|
|
Post by meandog on Jan 21, 2007 18:19:18 GMT 12
Food production in full swing!! - milk decreamed and heated up to 70oC (for consumption) - picked wild strawberries (will freeze them and wait till I have enough for jam) - fallen plums (stoned and frozen and wait till we have enough for a batch of wine) - beans picked (by big O) ready to be blanched and frozen - rhubarb picked (will get the wine recipe book out soon) - MD super rhubarb cake in the oven (for another hour) then tea party at the pond!!! ;D ALL WELCOME So hows that rhubard going Ivyplus??? Plenty of the cow paddies around it. Don't mention this to your guest just as they bite into the cake. LOL ;D ;D ;D ;D
|
|
|
Post by ivyplus on Jan 22, 2007 7:56:18 GMT 12
Food production in full swing!! - milk decreamed and heated up to 70oC (for consumption) - picked wild strawberries (will freeze them and wait till I have enough for jam) - fallen plums (stoned and frozen and wait till we have enough for a batch of wine) - beans picked (by big O) ready to be blanched and frozen - rhubarb picked (will get the wine recipe book out soon) - MD super rhubarb cake in the oven (for another hour) then tea party at the pond!!! ;D ALL WELCOME So hows that rhubard going Ivyplus??? Plenty of the cow paddies around it. Don't mention this to your guest just as they bite into the cake. LOL ;D ;D ;D ;D Yes, the rhubarb is groing much stronger and looks healthier. Thanks a lot for this hint! ;D Wont tell anyone how we achieved this!
|
|
|
Post by meandog on Feb 4, 2007 19:34:08 GMT 12
Picked up what sounds like a good hint off the Martha Stewart program the other day. How to make your own genuine vanilla flavouring.
Place two or more vanilla beans in a bottle and fill with what she called unflavoured vodka. I would use my spirit before I have added any other flavouring. Leave the bottle close by so it can be shaken often for about 2 months. She did not say what next, but I would imagine strain through a coffee filter paper so there was no bits and pieces floating around.
|
|
|
Post by meandog on Feb 28, 2007 15:40:24 GMT 12
;D Heres one especially for Dalbyj. LMAO. ;D ;D DEVILS CHOCOLATE CAKE. Ingredients: 110g unsalted butter 100g dark chocolate, broken into squares or chopped 100g muscovado sugar 1 Tbsp golden syrup 160g plain flour pinch salt 4 level Tbsp cocoa powder ½ tsp baking soda 2 large eggs, at room temperature, beaten ½ tsp vanilla extract 100ml milk
Topping 200g dark chocolate, broken into squares or chopped 200g sour cream Method: Put butter, chocolate, sugar and golden syrup in a large bowl and set it over a small pan of simmering water.Stir until chocolate and butter have melted thenremove bowl from pan and let the contents cool.
Grease a 21cm diameter x 5cm deep cake tin and line the base with baking paper. Preheat oven to 170°C.
Sift flour, salt, cocoa and baking soda onto a piece of paper, then sift them again into a large bowl. Make a well in the centre and drop in the eggs then add the melted chocolate mixture and vanilla extract. Carefully stir together with a large spoon, adding the milk in small amounts as the batter stiffens. Don’t beat.
Spoon mixture into the prepared cake tin. Bake for 25 minutes or until springy to touch. Cool in the tin then turn onto a wire rack to finish cooling.
Melt chocolate for the topping in a large bowl set over a pan of just-simmering water. Let chocolate cool to room temperature, then blend in the sour cream. Spread over top and sides of cake. Serve cut into wedges (use a serrated knife).
|
|
Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
|
Post by Dalbyj on Feb 28, 2007 15:53:33 GMT 12
|
|
|
Post by meandog on Feb 28, 2007 15:59:52 GMT 12
Commonly called brown sugar or raw. (I think. LMAO) Muscovado is a type of unrefined sugar with a strong molasses flavour. It is also known as Barbados or moist sugar. It is very dark brown in color, and slightly coarser and stickier than most brown sugars. Unlike most brown sugars, which are composed of refined white sugar with molasses added, muscovado takes its flavor and color from the sugar cane juice it is made from. It offers good resistance to high temperatures and has a reasonably good shelf life. The unrefined sugar goes well with coffee and other beverages, and was one of the most prominent export commodities of the Philippines in the 1800s.
|
|
Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
|
Post by Dalbyj on Mar 1, 2007 6:48:20 GMT 12
Commonly called brown sugar or raw. (I think. LMAO) Muscovado is a type of unrefined sugar with a strong molasses flavour. It is also known as Barbados or moist sugar. It is very dark brown in color, and slightly coarser and stickier than most brown sugars. Unlike most brown sugars, which are composed of refined white sugar with molasses added, muscovado takes its flavor and color from the sugar cane juice it is made from. It offers good resistance to high temperatures and has a reasonably good shelf life. The unrefined sugar goes well with coffee and other beverages, and was one of the most prominent export commodities of the Philippines in the 1800s. Thank you *rushes off to supermarket for ingredients* lol
|
|
Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
|
Post by Dalbyj on Mar 1, 2007 10:43:27 GMT 12
For those who want to make the aforementioned cake but can't find muscovado sugar - apparently Dark Cane sugar is very similar, and seems to be readily available.
|
|
|
Post by ivyplus on Mar 29, 2007 8:55:39 GMT 12
WACKY CAKE Received this recipe from a friend. It's easy and fast to make: 3 cups flour 1 teaspoon salt 2/3 cup cocoa 2 tablespoons vinegar 2/3 cup salad oil 2 cups cold water 2 cups sugar 2 teaspoons vanilla essence 2 teaspoons baking soda Mix dry ingredients (can be done in a roasting pan and baked that way - no need to grease it!) Add liquids and mix with fork until well mixed and quite wet. Bake at 180oC (350f) for about one hour. Ice with chocolate icing. A variation is to bake in two swiss roll tins and sandwich together with mock cream & ice. If baking in the swiss roll thins only 25 minutes baking will be required.
|
|