Jam Drops (GF, TMX)

it's been a long time since I last made these - around 2 years - so i decided to give them a try gluten free - they worked very well and finally! something all 3 kids will eat!!! lol

based on the recipe from Taste, made GF and doubled...

Gluten Free Jam Drops

250g butter, softened *
200g sugar or castor sugar
2 tspn vanilla essence
2 eggs
520g gluten free self raising flour or plain flour with 4-5 tspns baking powder added
plain flour, to dust
2/3 cup strawberry jam **

preheat oven to 180'c

put butter and sugar into thermomix and mix on speed 4 until light and creamy (you may need to scrape down) - around 20-30 seconds.

add vanilla essence and eggs and mix on speed 4 for another 20 seconds.

add flour and mix on speed 4 until combined - you will probably need to help it a little with a spatula as the dough gets stiffer.

roll teaspoonfuls into balls, flatten slightly and place on lined tray. when you've done a tray-full flour one of your thumbs or fingers (or the end of a wooden spoon etc) and create an indentation in each ball. fill with a small amount of jam.

bake for 15 minutes until just golden brown. leave on trays to cool.


I found that mine lasted in a tupperware container for 6 days! (usually i find GF cakes etc go dry very quickly)


* if my butter is straight out of the fridge i soften it by cubing, then putting in the thermomix on 37'c speed 4 for 20-25 seconds (any longer will melt it)

** if you make your own thermomix jam try making some runnier than usual, it's perfect!

Outrageous Chocolate Chip Peanut Butter Cookies

thanks to Cookie Madness for this recipe which i made during the week.

when i made the mix it seemed way too dry and i was worried that i should add more moisture somehow but couldn't make up my mind what (lol). then when they came out they were a bit dry and crumbly and didn't have all that much taste - i wasn't all that impressed.

but.... the next day they were lovely! now they're one of my favourite cookies lol the recipe will be a keeper ;)

Apple & Passionfruit Shortcake

was going to make this today for people coming for motning tea, but ran out of time! will have to send g to bakers delight i think lol


APPLE AND PASSIONFRUIT SHORTCAKE

125g butter
1/2 cup castor sugar
1 egg
3/4 cup SR flour
3/4 cup plain flour
410g can pie apple
1 passionfruit
1 tspn finely grated lemon rind
extra castor sugar

Cream butter and sugar lightly, add egg, beat well. Beat in sifted flours. Turn out onto lightly floured surface, knead lightly until smooth, divide in half.

Roll each piece in a round between 2 sheets plastic food wrap or greaseproof paper to fit a 20cm round sandwich tin.

Place into greased tin which has base and sides lined with greased greaseproof paper. Press edges to fit in tin.

Break up apple roughly with spoon, add passionfruit and lemon rind. Spread over shortcake base leaving a small border around edge. Sprinkle with 1 tab extra castor sugar.

Place second round of pastry over fruit mix, press edges together around side of tin.

Brush with water, sprinkle lightly with sugar. Bake mod oven 35-40 mins. Allow to stand 15 mins before removing from tin.

Links - Biscuits & Cookies

apple sauce cookies

apple walnut cookies

chocolate biscotti

chocolate spice cookies & gingernuts

cranberry & walnut biscuits

lemon poppyseed cookies

key lime meltaways

NEW peanut butter pinwheels

pumpkin spice fudge cookies

spice cranberry oatmeal walnut cookies

wholewheat raspberry almond thumbprint cookies

Links - Sweets (cakes, slices, pancakes etc)

I've discovered that there just aren't enough labels i can use to save a month's worth of recipes! and without the labels i can't find a recipe i'm looking for... so what i'll do is start a few posts with specific categories so that they will hopefully need less labels ;)

NEW Almond poppy seed bread

NEW Apple upside-down biscuit cake

banana bread

NEW banana bread, really good low fat

blueberry buttermilk pancakes

thanks susana for this one, it's divine and soooo much better than the dry one i made today :(
blueberry crumble slice
and another version blueberry crumb bars
and yet another version! blueberry crisp bars

NEW buttermilk blueberry muffins - oh no, i forgot to link this one! i can't find the exact recipe but here are some to pick from

NEW Cinnamon Apple Cake

crock pot chocolate mousse

creamy lemon blueberry bars

NEW damp lemon & almond cake

NEW elmo cupcakes (decorating idea)

german pancakes

ginger lime cupcakes

golden oat muffins

layered cream cheese brownies

NEW lemon marscarpone blondies

lemon meringue pie

orange almond cupcakes

NEW peanut butter swirled brownies

small coconut layer cake

Snickerdoodles

NEW Upside-down raspberry-plum cake

Whole Orange Cake, Thermomix style

WHOLE ORANGE CAKE

2 big oranges
2 eggs
200g cup grapeseed or other oil

270g plain flour
460g sugar
2 teaspoons baking powder

1 extra orange, halved
1 tablespoon or so of sugar extra
icing sugar - around 1/4 cup or less

heat oven to around 160-180'c *
wash your oranges well, rinse.

cut the ends off, cut into quarters. remove the white centre and any seeds, cut in half again so you have 8 pieces per orange. place in thermomix.

add eggs and oil.
blend on speed 8 for 25-30 seconds until it's mostly smooth, thick and creamy.

add flour, sugar and baking powder
mix on speed 4 for 10-15 seconds until mixed.

pour into a cake tin (greased, lined, whatever you want ;))

bake for about 30-40 minutes until a skewer comes out clean *

let cool for 15-20 minutes

meanwhile juice the extra orange and add the extra sugar to it.
either in a saucepan on the stovetop or in the micrwave heat it until the sugar is dissolved
Add some sugar to the juice and bring to a boil, stir to make sure it's well dissolved.

use the skewer to stab holes all over the top of the cake!
pour the syrup mix over the cake
sift the icing sugar over the top and serve.

* my cake ended up a bit too dark around the edges but took longer to cook in the middle, so i think i need a lower temperature for longer to cook it properly.

we quite liked this cake - it is a stronger and slightly more bitter taste than a 'normal' orange cake, because of the whole orange being used. it is sooooo simple in the TMX though and i like using the whole orange instead of wasting half of it!

Orange Cake (with whole oranges)

taken from Full Bellies Happy Children

i'm just C&P here so i can print it out without all the pics ;) i'll then attempt to convert to thermomix :D

ORANGE CAKE

2 nice big oranges
2 eggs
1 cup vegetable oil
2 cups of flour
2 cups of sugar
2 teaspoons baking powder

We start by taking both oranges and cutting the ends off, then throw those in the trash, you won't need them.

Now take each orange and cut it into fourths. Forget about the ends in the background, I hadn't thrown them out yet, but I will in just a sec.

Ugh those ends are still there mocking me...I should have just gotten rid of them in the beginning. But anyway....forget about those. Take your orange slices and cut out the white skin part thingy in the middle, make sure you get all of it otherwise it makes your cake bitter.

Also remove any seeds, if there are any....mine didn't have any.

Then you chop it all up into small pieces. I know at this point you're wondering if I'm crazy because I didn't peel the oranges, but just go with me here ok? It's ALL going in the cake and don't mock it till you try it....that's all I'm saying LOL

Dump all the juicy orange chunks into the blender, then add the 2 eggs....

Add 1 cup of vegetable oil and then blend everything together until you get this nice yellow cream

Take that mixture and dump it into a mixing bowl

Add in the 2 cups of flour and the 2 cups of sugar and the baking powder and mix everything well....with a spoon. Don't bother getting the electric mixer out, no need to dirty it....

Pour the cake mix into a greased baking pan and pop it into a 375º oven for about 30 minutes or until a toothpick inserted in the middle comes out clean.

Here's our cake straight out of the oven....go ahead and run a thin knife along the edges to make sure it's loose and then invert it onto a plate.

At this point you're going to take a fork or whatever and poke a bunch of holes all over the top of the cake.

Then walk over to the stove again, grab a small pan, put in the juice from one orange, or just pour some from the OJ carton like I did. You don't need a lot, you don't want to drown the cake just make a little syrup to pour on top.

Add some sugar to the juice and bring to a boil, stir to make sure it's well dissolved.

While it's still hot, pour it all over the cake.... *drool*

Sprinkle some powdered sugar on top and cut yourself a big slice of that baby...add some orange slices and you're good to go. Go anywhere, even outside to the driveway while you turn off the water sprinklers.

My favourite ever muffin recipe

(Lemon) Blueberry Oatmeal Muffins
Makes 12
Topping
1/4 cup oats uncooked (quick or old fashioned)
2 tabs white sugar

Muffins
1 1/2 cups oats uncooked (quick or old fashioned)
1 cup plain flour
1/2 cup white sugar
1 tab baking powder
1/4 tspn salt (optl)
1 cup skim milk
2 egg whites or 1 egg, slightly beaten
2 tabs vegetable oil
1 tspn grated lemon peel (optional)
1 tspn vanilla
1 cup blueberries, fresh or frozen

Heat oven to 205’c / 400’ F.
Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
For topping, combine 1/4 cup oats and sugar; mix well. Set aside.
For muffins, combine 1-1/2 cups oats, and remaining dry ingredients; mix well.
Add combined milk, egg whites, oil, lemon peel and vanilla, mixing just until dry ingredients are moistened. Gently stir in blueberries.
Fill muffin cups almost full. Sprinkle with reserved topping, patting gently.
Bake 20 to 24 minutes or until light golden brown. Let muffins stand a few minutes; remove from pan.

Nutrition Information: 1 muffin Calories 160,
Calories From Fat 27, Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 140mg, Total Carbohydrates
29g, Dietary Fiber 2g, Protein 4g

i have used this recipe to make all sorts of muffins - sweet and savoury! try it with raspberries and white chocolate chips - mmmmm! oh, and i never put the topping on, too lazy lol

i know i've said it before, but it is SO important - DON'T over-mix your muffins! you only mix a muffin mix until it is just barely combined... if you mix it well you will end up with cakes, not muffins.

it originally came from this website.

OMG, these pikelets...

are the best!

they really knew how to make pikelets in 1962!!!

i had little helpers to measure, mix and spoon into the pan. also for eating :D

though with different toppings - ryan had peanut butter and sprinkles, and the girls had peach jam and sprinkles lol

we had no cream but healthier that way huh

some classics from 1962

i'm at M&D's and thought i'd type up a few of mum's recipes. these ones are from mum's 1962 frypan book, and the pikelet one is the best!

Pikelets
1 cup SR flour
pinch salt
1/4 tspn bicarb soda
2 tab sugar
1 egg
1/2 cup sour milk or fresh with 1 tspn vinegar
dessertspoon butter, melted

sift dry ingredients
add sugar, egg, milk and butter
beat until smooth and thoroughly mixed
place by dessertspoonful into electric frypan heated to 380'F
cook until bubbly and brown underneath
turn to brown

Fritter batter
1 cup SR Flour
1 tspn baking soda
1 egg
1/2 cup milk

sift dry ingredients
add hmmmmm hard to read.... i think it's egg yolk and milk and beat until mixed
add stiffly beaten egg white

note: this makes a fairly stiff batter which is good for moist food as as something i can't read LOL so i assume you can add more milk to batter dryer foods. we use to use this one for leftover roast meat, serve with homemade relishes or chutneys, or tomato sauce.

cut foods to required size
dip in batter and shake off excess
fry in electric frypan heated to 400'F. i can't read it but you would need to put butter or oil in to fry in
turn when brown underneath

Easy Melt N Mix Brownies

needed something quick and easy to "take a plate" last night to the trivia night, plus some for gifts, so gave this recipe a try - definitely a keeper! made one batch with pecans and one batch with white chocolate chips.

thanks Lynnie!

250g butter
1/2 cup cocoa
1 1/2 cups sugar
4 eggs, lightly beaten
1 cup flour
1 tsp baking powder
1 tsp vanilla essence

Melt butter in a saucepan large enough to mix all ingredients. Mix in cocoa. Remove from heat and stir in sugar. Add eggs and beat well using a wooden spoon. Sift flour and baking powder into mixture. Add vanilla essence and mix to combine. Pour into a greased 20 x 30 cm sponge roll tin. Bake at 180 C for 25 - 30 minutes or until brownie springs back when lightly touched. Cut into bars while still warm. Ice with chocolate icing if desired.

Variation: Mocha Pecan Brownie
Add 2 tablespoons instant coffee powder to mixture with cocoa. Mix 1/2 cup chopped pecans into brownie with flour.

and the rest....

i also made sausage rolls and the choc muffins for the kids.

ohhh i've just discovered i hadn't yet posted the choc muffins recipe so will post that first...

based on the recipe here http://members.essentialbaby.com.au/index.php?s=&showtopic=539220&view=findpost&p=7279922

Chocolate Brownie Muffins (low fat, thermomix)
1.5 cup plain flour
1 tsp baking powder
1 cup cocoa
3/4 cup caster sugar
1 cup yoghurt
3/4 cup apple sauce
4 eggs
2 tsp vanilla


Put dry stuff in thermo and mix on 4 for about 5 seconds to 'sift'.

Add sugar, yoghurt, eggs, vanilla and apple sauce and mix on reverse 4 until just mixed.

Spoon into mini muffin trays or cupcake cases and bake at 180 degrees for 10-15 minutes

Raspberry Cream Cheese Brownies

250g butter, chopped
100g (1 cup) cocoa powder
220g (1 cup) caster sugar
240g (3/4 cup) raspberry jam
4 eggs, beaten lightly
1 tspn vanilla
185g (1 1/4 cups) plain flour
1/4 tspn bicarb (baking) soda

SWIRL TOPPING
250g cream cheese
75g (1/3 cup) caster sugar
1 egg
1/2 tspn vanilla
135g (1 cup) frozen or fresh raspberries

1. preheat oven to 160'c. grease a lamington pan
2. meltbutter. whisk in cocoa and cook til bubbling. remove from heat and whisk in sugar and jam. add eggs and vanilla, stir until smooth. fold in combine flour and soda. spread into pan.
3. swirl topping: beat cream cheese, sugar, egg and vanilla until smooth. fold in raspberries.
4. spoon swirl topping over chocolate mix. using a spoon or knife swirl to give marble effect
5. bake 35 mins. cool in oven with door ajar

suitable to freeze
AWW April 2006

review: made these to give to mum for mothers day. LOVE the idea of the raspberries in it and the jam too but wasn't keen on this recipe. i have another similar recipe (that is supposed to be a slice, this was really nothing like brownies) which is a much nicer recipe and i think i might try it with the berries. even the girls weren't keen on it.

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

Passionfruit Slice

this is a favourite for 'take a plates' as it's so quick and easy. it's very 'more-ish' though (ie you want to eat more and more lol) so i only ever make it to share. i have a playdate / morning tea tomorrow and need afternoon tea for my undercoverwear party on saturday so i'm going to whip this up now :)

i got this recipe off eb, but the topping is almost identical to what my great aunt (who was a fantastic baker and cook) used to make to top her homemade sponge cakes - YUM!

Passionfruit Slice

Base:
1 cup self-raising flour
1/2 cup castor sugar
pinch salt
1 cup coconut
125g (4 oz) butter, melted

Topping:
1 400g tin condensed milk ( or skim sweetened condensed milk - tastes the same, but fewer calories!)
Juice of 2 small lemons
Pulp of 2 passionfruit

Method:
Base ~ Combine all ingredients. Line slice tray with greaseproof paper, and spread mixture in evenly. Bake in moderate oven 15 minutes. Cool.
Topping ~ Mix together and pour over cooked base. Cook a further 8 to 10 minutes