Tuesday, September 24, 2013
2 cups Flour
2/3 cup Cocoa
1 tsp Salt
1 tsp Baking Soda
2 cups Sugar
1 cup Butter
2 Tbl Kahlua
4-5 Ripe Bananas (mashed)
1 cup (or more) Chopped Walnuts
Preheat oven 350*F/180C
In a bowl, sift dry ingredients together, or blend using a fork.
In a large bowl, cream sugar and butter together.
Add the eggs until well blended.
Add Kahlua and Bananas to the mixture until creamy.
Add and blend in the dry ingredients into the mixture on low until well mixed.
Add chopped walnuts.
Spray 2 loaf pans with non-stick cooking spray and add your dough to pans until half way full.
Bake at 350*F/180C for 55-60 minutes or until toothpick stuck into center of loaf comes out clean.
Makes 2 loaf's
Vicki L Theobald Brearley
Serves: Makes 6 muffins
Prep time: 20 minutes
Cooking time: 20 minutes
175 g stoneground wholemeal flour
½ cup organic rolled oats
2 t baking powder
¼ t salt
100 g organic Cheddar, grated
120 g organic pumpkin, cooked and seasoned
4 organic eggs
½ cup organic olive oil, plus extra for greasing freshly ground black pepper
60 g organic feta, cut into large cubes
3-4 T grated Parmesan
a few sprigs rosemary
Preheat the oven to 190°C.
In a large mixing bowl, combine the flour and oats with the baking powder and salt. Mix in the Cheddar.
Blend the pumpkin with the eggs and olive oil and add to the bowl, mixing well with a fork. Add a twist or two of pepper.
Brush 6 extra-large muffin pans with oil, then spoon in the muffin mixture and bury a cube of feta in each one.
Sprinkle with Parmesan and tuck a sprig of rosemary into each. Bake for 20 minutes, or until golden and baked through.
Allow to stand for a few minutes before turning out. Serve warm, while the feta is still molten and gooey.
Preparation time: 20 min
Cooking time: 10 min
30 ml (2 T) coriander seeds
20 ml (4 t) chilli flakes
500 ml (2 c) good olive oil
125 ml (½ c) water
125 ml (½ c) sugar
juice and rind of 1 lemon
½ cucumber, deseeded and cut into tiny cubes
1 red pepper, roasted, skin removed and cubed
20 ml (4 t) chopped fresh coriander
2 medium-size red tomatoes, cut into eighths and deseeded
3 avocados, peeled and cut into thin semicircles salt and pepper lemon juice
200 g large prawns, shelled and vein removed but retain tails SALAD rocket leaves CORIANDER OIL Toast the coriander seeds and chilli flakes in a dry pan over medium heat until fragrant.
Add the oil and heat until hot. Remove from heat and leave to stand until cold.
Drain through a fine sieve or cheesecloth. Set aside.
Pour the water into a pot, add the sugar and stir over medium heat until dissolved.
Add the lemon juice and rind, bring to the boil and continue boiling until a little syrupy but not thick (about 7 minutes).
Leave to cool.
Add the cucumber, red pepper and fresh coriander to the syrup and set aside.
Season the tomatoes and avocados with salt and pepper and drizzle with a little lemon juice to prevent discoloration.
Heat a little of the coriander oil and stir-fry the prawns until slightly pink.
Drain on kitchen paper.
Arrange a few rocket leaves and tomato and avocado slices on small plates, top with 2-3 prawns and a good spoonful of dressing.
250 g Tennis biscuits, finely crushed
200 g butter, melted
1,5 litres milk
200 g sugar
100 g flour
100 g cornflour
10 ml (2 t) vanilla essence
50 g butter
extra 250 ml (1 c) milk
1 box (90 g) caramel instant pudding
250 ml (1 c) cream
1 can (360 g) caramel condensed milk
1 slab (90 g) milk chocolate
1 Mix the biscuits with the melted butter and press onto the bottom of a deep 30 cm square dish. Chill until needed.
2 In a large microwave-proof bowl heat 1 litre (4 c) of the milk with the sugar for 10 min.
3 In a separate bowl beat the eggs, remaining 500 ml (2 c) milk, flour, cornflour and vanilla essence until smooth.
4 Mix the flour mixture with the hot milk and microwave for 12 minutes, stirring every 2 minutes until the mixture is thick. Beat in the butter and leave to cool.
5 Whisk the extra milk and instant pudding together. In a separate bowl whisk the cream until soft peaks form and fold into the instant pudding.
6 When the custard is cooled, start the layering. Pour the custard over the chilled biscuit layer, smooth the caramel condensed milk over the custard, then add the instant pudding mixture. Grate the chocolate over and refrigerate overnight.
1 box oreo cookies (do not use the double stuffed)
6 Tblsp butter melted
250g Cream Cheese
1/4 c. sugar
2 Tblsp cold milk
1 containerOrley Whip
2 pkgs instant chocolate pudding ( the smaller pkgs)
3 1/4 c. cold milk
1 1/2 c. mini chocolate chips
– crush pkg of oreos ( recommend using a blender, the cream filling stuck to my ziploc bag! lol)
Stir in 6 tblsp melted butter. Press into bottom of 13×9 pan. Put in the fridge.
–Mix cream cheese in mixer until fluffy. Add the 2 tblsp cold milk,sugar, and mix well. Stir in 1 1/4 c. of the cool whip. Spread over crust.
– Combine both pkgs of pudding and the 3 1/4 c. milk. whisk until thickened. spread over cream cheese layer. Allow to rest for 5 min. Spread remaining coolwhip over pudding layer, and sprinkle with 1 1/2 c mini chocolate chips. Place in fridge for at least 4 hrs to set. Enjoy!