posted by Carol on Jul 23
This is a variation of the old favourite - Bread Pudding . Try it and you’ll see it’s even better than the traditional dishes.
Chocolate Bread Pudding
Picture copyright: Stu Spivak - Creative Commons License
posted by Carol on Jul 5
These cookies get their name from their appearances. This recipes makes about 40 cookies which will keep for a only a few days in an airtight container. Read the rest of this entry »
posted by Carol on Dec 28
For a special occasion try this super rich moist cake. Lots of butter and almonds give this rich cake its moist texture. It will be a favourite with the family and guests alike. It takes about three quarter of an hour to cook and the preparation time is 25 minutes. Serves 10 – 12
Read the rest of this entry »
posted by Carol on Dec 28
Makes about 20 - If you have an electric mixer, meringue is very easy to make but looks impressive.
posted by Carol on Nov 27
Oatmeal is good for you, chocolate is delicious and these cookies don’t need baking in the oven, so what is stopping you trying the recipe?
Ingredients
1/2 cup creamy peanut butter
3 cups quick cooking oats
2 cups sugar
1/4 pound butter
1/2 cup milk
3 tbs cocoa
1 tsp vanilla extract
Method
1. Put the sugar, butter, milk and cocoa in a large saucepan. Bring to the boil and continue to boil for about one minute.
2. Remove from the heat and mix in the vanilla extract and peanut butter. When these are well combined, add the oatmeal and mix together thoroughly.
3. Drop spoonfuls of the mixture on to waxed kitchen paper. Put them in the refrigerator for about and hour until firm.
posted by Carol on Nov 27
These are very pretty cookies and quite easy to make, why not have a go?
Ingredients
2 cups of all purpose (plain) flour
4oz butter
1/4 cup castor (fine grained) sugar
1 egg
1 tsp vanilla essence
1 oz cornflour (cornstarch)
Decoration
6oz melted white chocolate
6oz melted plain (semi-sweet) chocolate
Method
1. Preheat the oven to 350 deg F (180 deg C) and grease enough cookie trays to accommodate 40 cookies.
2. Put the butter and sugar into bowl and beat until light and fluffy. Add the vanilla essence and egg and beat until well blended.
3. Sift the flour cornflour into the mixture and mix until a soft dough forms. Wrap in clingfilm (Saranwrap) and refrigerate for about 30 minutes.
4. Roll out the dough to a thickness of about 1/8 inch and then use cookie cutters to cut out about 40 cookies, rerolling the dough as necessary.
5. Place on the prepared cookie trays and bake for about 15 minutes. When they are ready, remove them from the oven and allow to cool on the sheets until firm enough to move, then place them on cooling racks.
6. When the cookies are cold, dip half in white chocolate and half in dark chocolate. Place on non-stick kitchen paper until the chocolate sets then decorate with piped contrasting chocolate.
posted by Carol on Nov 27
These cookies look impressive but are quite easy and, best of all, they are great to eat.
Ingredients
2 cups wholemeal cake flour (self raising)
1 egg
4oz butter
1/2 cup soft brown sugar
4oz melted plain (semi sweet) chocolate
Topping
1 egg white
a little icing (confectioners) sugar
Method
1. Preheat the oven to 350 deg F (180 deg C) and line cookie trays with non stick baking parchment.
2. Put the butter and sugar into a bowl and cream until light and fluffy then beat in the egg and chocolate.
3. Sift in flour and stir until well mixed and forming a soft dough. Wrap in clingfilm or Saranwrap and refrigerate for about an hour.
4. When the mixture has chilled, break off small pieces and roll into thin ropes about 10 inches long. To make the pretzel shape, make a circle with the centre, crossing the ends over and then bringing the end up to the top of the circle, just off centre. (Look at a pretzel and this instruction will make a bit more sense!)
5. When you have formed about 40 pretzels, put them on the prepared cookie trays. Refrigerate again for about 30 minutes then bake for about 15 minutes.
6. Allow to cool on the trays until firm then put on cooling racks. Whisk the egg white and then brush the pretzels with it and sprinkle with icing sugar.
posted by Carol on Nov 27
Chocolate Chip Cookie Photographic Print
Buy at AllPosters.com
Ingredients
1 cup of all purpose (plain) flour
1/2 cup packed soft brown sugar
1/4 cup white sugar
4oz softened butter
1-1/3 cup of chocolate chips
1 large egg
1 tsp vanilla essence
1/4 tsp salt
1/2 tsp baking (bicarbonate) soda
Method
1. Preheat the oven to 350 deg F (180 deg C).
2. Put the softened butter into a large bowl and beat until light and fluffy. Add the brown and white sugar, vanilla essence and salt and beat until well blended. Lightly beat the egg into the mixture.
3. Sift the flour and baking soda together then stir into the butter and sugar mixture until a dough forms, then stir in the chocolate chips.
4. Drop a couple of tablespoonfuls of the mixture on to a baking sheet to make each cookie spacing them well apart. You will probably need at least two baking sheets for this. Bake until golden brown.
5. When they are ready, remove them from the oven and allow to cool on the sheets until firm enough to move, about 3 or 4 minutes. Then place them on cooling rack.
posted by Carol on Nov 27
These bars are quick and easy to make and are ideal to pop in the lunchbox or with a cup of coffee.
Ingredients
2 cups of all purpose (plain) flour
4oz butter
1/4 cup castor (fine grained) sugar
1 egg
1 tsp vanilla essence
1 oz cornflour (cornstarch) Decoration
6oz melted white chocolate
6oz melted plain (semi-sweet) chocolate
Method
1. Preheat the oven to 350 deg F (180 deg C) and grease enough cookie trays to accommodate 40 cookies.
2. Put the butter and sugar into bowl and beat until light and fluffy. Add the vanilla essence and egg and beat until well blended.
3. Sift the flour cornflour into the mixture and mix until a soft dough forms. Wrap in clingfilm (Saranwrap) and refrigerate for about 30 minutes.
4. Roll out the dough to a thickness of about 1/8 inch and then use cookie cutters to cut out about 40 cookies, rerolling the dough as necessary.
5. Place on the prepared cookie trays and bake for about 15 minutes. When they are ready, remove them from the oven and allow to cool on the sheets until firm enough to move, then place them on cooling racks.
6. When the cookies are cold, dip half in white chocolate and half in dark chocolate. Place on non-stick kitchen paper until the chocolate sets then decorate with piped contrasting chocolate.
posted by Carol on Nov 19
Serves 6 - 8 This might not be a dessert for cheesecake purists, but take my word, it is delicious.
Ingredients
50g/2oz butter, melted
120g/4oz digestive biscuits (graham crackers)
150g/5oz castor (fine grained) sugar
3 large eggs
3 egg yolks
500g/16oz cream cheese (something like Philadelphia)
175ml/4 fl oz sour cream
1/2 tsp (approx) of lime or lemon juice
150g/5oz plain (semi-sweet) chocolate
Method
1. Preheat oven to 180 deg C/350 deg F. Line the outside of a 20cm/8 inch cake pan with a removable bottom (Springform are best) with two layers of foil to make it waterproof.
2. To make the base: crush the biscuits into crumbs then mix with the melted butter. A quick way to do both, is to put the biscuits in a food processor, then, when the biscuits have been reduced to crumbs, pour in the butter. Press the mixture evenly across the bottom of the cake pan. Refrigerate.
3. Beat the cream cheese and then when it is smooth add the sugar. Add the eggs and extra yolks individually, beating between each one. If you are using an electric mixer on a stand, you can add them while the mixer continues to beat.
4. Add the sour cream and lime or lemon juice and continue to beat until the mixture is smooth.
5. Fold in the melted chocolate. Be careful not to mix it too well because you want a marbled effect.
6. Put the cake pan in a larger roasting pan and pour boiling water into the roasting pan to a depth of about 1 to 2 inches.
7. Pour the cheese and chocolate mixture into the cake pan on top of the biscuit base.
8. Cook for about 1 hour. When it is done, it will be firm on the edges, coming away slightly from the sides of the pan, but still soft in the middle.
9. Remove the foil from the pan and allow to cool, still in the cake pan. Then refrigerate for an hour or two. Remove from the cake pan and serve at room temperature. This cheesecake will walk right off the plate!
