100 g white chocolate melts
200 g softened cream cheese
40 g icing sugar
Melt chocolate and cream in small saucepan stirring constantly over low heat. Cool slightly. Add cream cheese and icing sugar. Beat well until smooth.
These are delicious served warm or cold.
2 cups self-raising flour
3/4 cup sugar
75 g butter
1 cup milk
grated rind of 1 large or 2 small lemons
1/4 cup lemon juice
1/4 cup sugar
Mix flour and sugar in bowl.
Melt butter, add the milk, egg and lemon rind. Beat well with a fork to combine.
Add wet ingredients to the dry ingredients and stir until ingredients are only just dampened. Do not over mix.
Divide the mixture between 12 greased muffin cups. Bake at 200 C for 10 minutes.
Stir together the lemon juice and sugar and drizzle over the muffin as soon as they are removed from the oven. I like to prick the top of the muffins with a toothpick so the flavour soaks in more. Leave to stand in the pans for only a few minutes as the syrup will harden and stick the muffins to the pans.
75 g self-raising flour
75 g plain flour
90 g rolled oats
70 g dessicated coconut
140 g brown sugar
130 g sultanas
95 g choc bits
125 g butter, melted and cooled
1 egg, lightly whisked
Preheat oven to 180 degrees celcius. Brush a 17 x 27cm tin with melted butter to grease and line base and two sides with non-stick baking paper.
Combine flours, oats, coconut, sugar, sultanas and choc its in a bowl. Make a well in the centre and add the melted butter and egg. Stir to combine then spoon into prepared pan. Use back of metal spoon to smooth the surface.
Bake for 20 minutes. Remove from oven and cool completely before cutting into squares.
This slice will keep for up to 4 days in an airtight container out of direct sunlight. Experiment and try different ingredients. eg using dried apricots in place of sultanas is delicious.
I make this for my family nearly every week and have done for years. Yet it is still the most requested item in my baking repertoire… and its not even baked!
2 packets plain biscuits
1/4 cup cocoa
125 grams butter
1 can condensed milk
200 grams choc melts
Place biscuits in food processor and process until crumbly. Not too fine, leave some small chunks for texture. Add cocoa.
Place butter in a microwave safe jug. Add condensed milk and warm in microwave until runny.
Mix wet and dry ingredients together and press into lined 20 x 30 cm sponge roll tin.
Soften chocolate in clean, dry bowl either in microwave or over boiling water. Spread over the biscuit mixture.
When set, cut into pieces.
250 grams Cream Cheese
100 grams butter
2 cups Icing Sugar (Confectioners sugar, powdered sugar)
In a mixer, blend together the cream cheese and butter until smooth and creamy. Add the Icing sugar gradually and continue mixing until well blended.
This frosting is great on a variety of cakes. Add vanilla essence or paste for a vanilla flavour on cupcakes. Or for a zingy frosting for carrot cake, try adding a squeeze of lemon juice and a tsp of grated lemon zest. You could also add a 1/4 to 1/2 cup of cocoa to the icing sugar before sifting for a chocolate frosting.
230 grams (2 cups) Icing sugar (confectioners sugar, powdered sugar)
120 grams (1/2 cup) unsalted butter
1 tsp vanilla extract
2 tablespoons milk or cream
With an electric mixer, cream butter until smooth and well blended. Add the vanilla.
With mixer on low speed gradually beat in the sugar. Scrape down the side of the bowl.
Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little milk or sugar if required. Tint with a few drops of desired food colouring.
Spread in thick layer onto cupcakes, or use a piping bag. Embelish to your hearts desire.
115 grams (1/2 cup) unsalted butter
130 grams (2/3 cup) white sugar
3 large eggs
1 teaspoon vanilla extract or essence
200 grams (1 1/2 cups) plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
60 mls (1/4 cup) milk (I use buttermilk)
Preheat oven to 180 degrees C (350F). Line tray of 12 muffin cups with cupcake liners.
Cream the butter and sugar in mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla essence and beat well.
Sift flour, baking powder and salt together. With the mixer on low speed add the milk to the creamed butter and sugar mixture. Add the sifted flour mixture to the wet ingredients in three lots. Scrape down sides of bowl.
Evenly fill the cupcake liners with the batter and bake for 18-20 minutes until nicely browned or until an inserted toothpick comes out clean.
Leave to cool on rack and frost with favorite frosting.