Quick Caramel Milkshake (GF, TMX)

for when the kids want a caramel milkshake for afternoon tea and you have no caramel topping or cream...

approximate amounts only ;) to make 3-4 milkshakes

around 4-5 tabs brown sugar
around 1-1 1/2 tabs butter
squeeze (around 1 tspn) golden syrup

place in thermomix and cook for 5 mins 90' speed 2

add a splash of milk and cook a further 4 mins 90' speed 2

it should look smooth and creamy and smell like caramel (funnily enough lol)

then put in your milk and icecream if desired. i was making 4 cups so i put in 3 cups of milk (not cup measures but the actually cup size we were using IYKWIM). my kids like a dollop of icecream in the cup not mixed into the shake, so i just whizzed up the milk and caramel for 2 minutes speed 8. pour over the icecream and serve.

PS: it occurred to me after how much sugar there is in this! it would be interesting to see how it compares to commercial stuff.... still, my kids don't get that much sugar i don't think...



posted by Karen at http://brazen20au.blogspot.com

Gingernut Biscuits (GF, TMX)

easily made gluten free from Trudy's recipe on the Thermomix Forum. These biscuits were so-so at first, but a day or two later were delicious and moreish!!! Geoff kept sneaking them behind my back despite trying to pretend they weren't really his thing LOL

when you're making gluten free biscuits it's much more successful to let the biscuits cool on the tray (i need more trays!!!) or they're too soft and will break up being transferred to a rack.

this recipe has a mild ginger flavour so you could add a little extra if you wanted for a stronger taste. on the forum there are suggestions of other variations. my version used raw sugar which worked just fine and probably looked much prettier on the outside!

be careful with the size of the balls of dough you put on the tray, and with how close you put them - or you'll end up with big square biccies joined together like i did LOL


GINGERNUT BISCUITS (Makes 4 dozen) Oven 180C

125g butter (soft)
130g raw sugar
1 tablespoon golden syrup
1 teaspoon bi-carb soda
1 egg - beaten
290g Gluten Free Self Raising Flour *
2 Teaspoons ginger powder

raw sugar for rolling

Place raw sugar, golden syrup & butter in TM. Cream for approx 3 mins on speed 4 or 5, scraping with spatula as you go.
Add egg & carb soda. Process for a few secs to combine and then add flour & ginger. Process for about 90 secs using the spatula to help.

Roll into 48 balls and then toss the balls into sugar. Place balls onto a greased or papered tray and bake for approx 12 mins or until golden brown.

These biscuits keep well in an airtight tin.


* i use the gluten free flour recipe in the Thermomix gluten free book, plus the gluten free baking powder mix.

Golden Syrup Dumplings

mmmmmmmmmmmmmmm the other night i had a huge craving for these but wasn't well enough to cook. today i remembered to ask mum for the recipe, I'd made the recipe off taste a few times now and wasn't really all that keen on it. this one came out of a Ladysmith (town near Wagga) school cooking book from the 80's i think.

GOLDEN SYRUP DUMPLINGS

1 tab butter
1 cup SR flour

beat 1 egg with a little milk.
rub butter into flour, then add egg with milk to form a stiff dough. Divide into balls and drop into boiling syrup.

SYRUP

1 cup water
1 tab butter
1/2 cup sugar
1 tab golden syrup.

Boil for 20 mins. Serve with boiled custard or cream

Lana's Gingerbread

Gingerbread
250g butter (can use unsalted)
2/3 cup (125g) brown sugar
1/2 cup (175mL) golden syrup
2 eggs, lightly beaten
4 cups (500g) plain flour
1/2 cup (60g) self raising flour
2T ground ginger
2t bicarbonate of soda

Preheat oven to 180C. Line baking trays with baking paper.
Beat butter, sugar and syrup until light and creamy.
Add eggs gradually, beating thoroughly after each addition.
Sift dry ingredients into the bowl and stir to combine.
Bring the dough together with your hands, and turn out onto a well floured worksurface. Knead until smooth.*
Roll out to 5mm thickness on well floured surface, and cut shapes.**
Bake for 12 minutes, then cool.

Protein 1g, Fat 7g, carbohydrate 19.5g, dietary fibre 0g, cholesterol 33mg, 595kJ (142cal) for 1 gingerbread man (makes 30)

* recipe says refrigerate for 30 minutes.
** recipe says refrigerate for 20 minutes. I didn't bother with either refrigeration, and they turned out ok wink.gif

From The Tastes of Christmas, Family Circle step-by-step cookbook.

Links - Sweets (cakes, slices, pancakes etc) #2

ran out of room in the last list of 'want to makes' so here's part 2 :) part one can be found here

blueberry & yoghurt crumble cake

Chocolate pecan cheesecake bars

double lemon bars

easy apple pie

healthy pumpkin bread

light cranberry oatmeal bars

majestic and moist honey cake

maple huckleberry coffee cake

moist gingerbread cake from the crone

orange cranberry walnut loaf

parkin

peanut butter crispy bars

peanut butter oatmeal bars

pumpkin cake roll

pumpkin pecan scones

raspberry spice cake

sour cream coffee cake with chocolate and nuts

sour cream coffee cake

Self Saucing Puddings

I haven't made the chocolate one, but have made the butterscotch one several times - yum :)

thanks to alex, who got them from someone else on eb ;)

Self Saucing Butterscotch Pudding

Base
1 cup SR four (you might like to sift first)
3/4 cup sugar
1/2 tspn salt
2 level tspns melted butter
1/2 cup milk

Mix together and place in greased oven proof dish.

*(Although when I made it I mixed all the ingredients in the ovenproof dish and didn't bother greasing it and it worked fine)

Sauce:
2 tbspsn golden syrup
1 1/2 cups hot water
1 tbspn butter

Place sauce ingredients in saucepan, stir over low heat until melted, pour over pudding gently and bake in oven at 180 for 30 to 35 minutes.


Thats it very simple and very yummy! I was actually really dubiouse about it but honestly it was really good, especially for cold nights tongue.gif We served ours with some vanilla ice cream.

Oh also worth a go, one my mum use to do for us, just as simple and yummy.

Chocolate self saucing pudding

1 cup self raising flour
1 dessert spoon Cocoa
1 teaspoon coffee
1/2 cup sugar
1/2 cup milk
1 egg
2oz melted butter

In an oven proof dish mix all the dry ingredients. Add the egg, milk and butter, stir well.

In a seperate bowl mix 1/2 cup sugar, 2 dessertspoons of cocoa and 2 teaspoons of coffee. Pour over the cake mixture and gently even it out (kinda like a layer ie don't mix it in with the cake mixture). Pour over 1 1/2 cups of boiling water. Bake in a moderate oven (350f - 180c) for about 40 minutes.

We also have this with vanilla icecream

Pickles

Choko Pickles
3lb Chokoes
1lb onions

cut up and soak for 24 hrs and covered with water and 1 cup salt, cook til soft

2 1/2 cups sugar - add to pickes
2 cups vinegar
1/2 cup flour
1 tab mustard
1 tab turmeric
1 dessertspoon curry

mix together and add to pickles and before taking from heat add
1 tab golden syrup and stir.

Mustard Pickles
2lb cauliflower, chokoes, green tomatoes or a mixture
1 lb onions
1/2 lb beans
1 tspn salt
enough vinegar to cover (1 - 1.5 pints)
1/2 tspns spice
1 cup golden syrup
12 cloves
12 peppercorns
1 tab each mustard, curry powder and plain flour

cut vegies into pieces, put in basin and stand overnight.
put vinegar, spice, syrup on to boil. adding cloves and peppercorns in muslin bag.
drain vegies. add to boiling vinegar. boil 20 mins or until crisp. remove bag. blend mustard, curry and flour with vinegar. add & simmer 10 mins. bottle in warm jars and seal when cool.

hmmm these instructions don't make that much sense to me, i need mum to explain LOL

OK, turns out mum has never made either of these so if anyone has any tips please do share :)

Spicy Bars

an old family favourite (my family that is)

4 ozs butter (125g)

1/2 cup golden syrup

1 egg

1/2 tspn salt

1 tspn cinnamon

1/2 cup sugar

1/2 cup water

2 cups SR flour

1 tspn instant coffee powder

1/2 tspn ground ginger

Place butter sugar and syrup in saucepan Stir over low heat until sugar is dissolved Cool - add beaten egg and water Sift dry ingredients into bowl Gradually add liquid, mixing well Pour into greased lamington tin Bake in moderate oven for 25 minutes Cool slightly, ice with lemon icing Cut into squares

GOLDEN SYRUP DUMPLINGS

(A GRADUAL EXPERIMENT)

using this recipe http://www.taste.com.au/recipes/6557/golden+syrup+dumplings and trying to adapt it to the thermomix.

the dumpling part is easy peasy - just put the flour and butter in, d about 10-15 seconds on speed 6. add the egg and a dash of milk and put on closed lid + knead (the wheat symbol). tbh i'm not sure how long i did it, i didn't pay attention, but you just need it to come together into a ball.

i didn't make the syrup in the thermomix, i thought about it but was too scared LOL next time i will though. the recipe does need a little water in it - even after a few minutes with the dumplings there was no syrup left :( i love lots of syrup under the dumplings!

edited to add - they're ok, but a bit of a disaster really :( there wasn't enough sauce so there was NONE left and because my stove doesn't know the meaning of the words LOW HEAT the syrup had burnt onto the bottom of the saucepan :( still i think it will work better next time and the dumplings are nice!

oh, and i forgot to say that i halved the amount of sugar i put in.

Ingredients (serves 4)

• 150g (1 cup) self-raising flour
• 60g unsalted butter, cubed
• 1 egg
• 1-2 tbs milk, to beat
• Thick cream, to serve

• Syrup

• 30g butter
• 220g (1 cup) caster sugar
• 4 tbs golden syrup
• 1 small lemon, juiced

Method

1. Sift flour into a bowl, then rub in butter until mixture resembles fine breadcrumbs. Beat egg with a little milk and pour into flour mixture. Combine to form a dough, then divide into small balls.
2. To make the syrup, combine the ingredients together with 1 cup of water in a pan and bring to the boil over medium heat. Carefully add dough balls to syrup and boil for 20 minutes. Serve with syrup and cream.

Source

delicious. - July 2002 , Page 99

Recipe by Valli Little