Power Point Link

Powerpoint made by Yasmin

View this website for a slide show of food images from this blog:

http://www.slide.com/mscd?bnc=bnc&pxcid=ohqB8ACK28vjnbheZZb80bkkt_UwfWgffebPZMSrTB7XjfaZ4HLgYneOO2ETE9XP&cy=bb&nc=1

Khaki Cake

Recipe from Cake Bible
Image by Yasmin

Khaki Cake is my favourite cake. Not only is it inventive and moist - it has very tasty ingredients including sultanas, coconut and golden syrup. This gives the cake a very pleasant taste and lovely texture. What I love best about this cake is the optional icing. Depending on your fridge ingredients and cravings at the time of baking, this cake is perfect for cream cheese icing or simply plain. Either way it tastes delicious. I would recommend this cake to anyone wanting to try something a little bit different.

Ingredients:

Cake Mixture:

• 1 cup milk
• 1 tblsp golden syrup
• 1/2 tsp bi-carb soda
• 125g butter
• 3/4 cup sugar
• 1 egg
• 1 1/2 cups plain flour
• pinch salt
• 1 tsp baking powder
• 1 tsp vanilla essence
• 1/3 cup sultanas
• desiccated coconut, as much wanted (recommended 1 cup)

Cream Cheese Icing (optional):

• 125g softened cream cheese
• 25g softened butter
• 1/2 tsp vanilla extract
• 250g icing sugar

(half quantity for less icing - this makes a lot)

Method:

Warm milk and golden syrup together, then stir. Add bi-carb soda and allow to cool. Cream butter and sugar, then beat in egg. Pour cooled milk mixture into butter mixture, then sift in flour, salt and baking powder. Beat well. Add sultanas and vanilla, mix well. Pour into prepared cake tin and bake for 45 minutes at 180'C. When cool, ice with cream cheese icing (optional). See Icings and Sauces Page on Blog for recipe.

Orange Jelly Cupcakes

Recipe and Image from Super Food Ideas

I have never made or tasted something quite like this before. The technique in soaking the cupcake in jelly without making it fall apart is difficult, but achievable. This idea and texture is interesting and tasty. The cupcake essentially falls apart in one's mouth, releasing a wave of orange flavour; something truly sensational. I strongly recommend decorating this cupcake half an hour before serving as it is a food that cannot be stored for many days due to the risk of mold and bacteria. Despite this factor this is a really simple and tasty treat for all to enjoy.

Ingredients:

• 1/2 Basic Muffin recipe, using only 2 eggs (see Gooey Caramel Muffin Post)
• 85g packet of orange jelly crystals
• 2 cups desiccated coconut
• 300ml thickened cream, whipped
• silver  cachous, to decorate (optional)

Method:
Bake the basic muffin recipe in cupcake form. Meanwhile, prepare jelly following packet instructions. Refrigerate for 20 minutes only. Place coconut in a bowl (only a little bit at a time - the jelly wets it). Dip one cupcake in the jelly mixture, to coat. Roll in coconut. Transfer to serving plate. Repeat with rmaining cakes, jelly and coconut. Refrigerate for 15 minutes. Cut a small wedge i the topp of each cake. Discard wedge. Spoon cream into holes. Decorate with cachous. Serve.

Goey Caramel Muffins

Recipe and 1st Image from Super Food Ideas
2nd Image by Renata

There is nothing better when you need a pick me up than a warm, sweet muffin; oozing with caramel. This is what you feel when you take one big bight out of this mouth watering muffin. Although it isn't a citrus flavoured muffin, it is sweet and caramel flavoured; two things I love. The best aspect of this appetizing muffin is that it is the easiest muffin the bake in the history of cooking! All you have to do is add a jersey caramel to a normal muffin mix! It is that simple

Ingredients:
Basic muffin recipe:

• 200g unsalted butter, softened
• 1 tsp vanilla extract
• 1 cup castor sugar
• 3 eggs
• 2 1/2 cups SR Flour, sifted
• 1/2 cup milk

Add for Gooey Caramel muffin:

• 24 jersey caramels
• 3/4 cup brown sugar instead of Castor sugar (above)

Method:
Using an electric mixer, beat butter, vanilla and brown sugar in a small bowl until light and fluffy. Add eggs one at a time (mixture will separate), beating after each addition. Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined. Spoon into prepared pan. For muffins, spoon 2 tblsp of mixture per patty case. For cup-cake, spoon 1 tblsp of mixture per patty case. Push one jersey caramel into the centre of each muffin. Bake at 160'C fan-forced for 15-17 minutes. Stand cakes in pans for 2 minutes before transferring to a wire rack to cool. Store in air tight container. Serve warm with icing sugar dusted over the top (optional).

Lemon Shortcake

Recipe from 100 Favourite Muffins and Slices by Simon and Alison Holst
Image by Yasmin

This is my one time favourite slice in the whole world. It is lemon flavoured, very simple and inexpensive. Three pluses in my books! I have tried many other lemon slices and shortcakes but none measure up to this one. It is perfect for afternoon tea with friends and family as well as sweet treats in a busy work day.

Ingredients:

Base and Topping:

• 1 cup SR flour, sifted
• 1 cup plain flour, sifted
• 1 cup sugar
• 100g cold butter
• 1 large egg, lightly beaten
• 2 tblsp milk

Filling:

• 100g butter
• 2 lemons, grated rind and jucied
• 1 cup sugar
• 2 large eggs, lightly beaten

Method:
For base, mix the sifted flours and sugar in bowl. Grate in cold butter, then rub it in until it resembles rolled oats. Make a well in the centre and add the lightly beaten egg. Add just enough milk so that the particles will stick when pressed, making a dough. Press 3/4 of this over the bottom of the pan, keeping the rest in the fridge to crumble on top.

For filling, melt butter on stove on a medium-sized pot. Take off heat. Mix in the grated lemon rind and juice, sugar and eggs, then heat again, stirring constantly, until first bubbles form. Pour it evenly over the base and crumble remaining dough mixture on top.

Heat oven to 180'C and bake slice for 35- 45 minutes, until golden brown, with centre almost as firm as the edges. Remove from loose bottomed pan. When cool, dust with icing sugar (optional).

Coconut Slice

Recipe from 100 Favourite Muffins and Slices by Simon and Alison Holst
Images by Yasmin

This is recently my most favourite slice. It is very cheap to make, tastes fantastic and only requires everyday ingredients in a normal household. The only downside is that personally I have not yet mastered how to make this slice without it being a little bit messy to eat. My HINT is: Don't spread too much jam on the base - it is absorbed and makes it soggy and sloppy. Also NOTE: this slice is very hard to cut up into slices - it splits easily - edge pieces are the hardest to cut.

                                                                                      

Ingredients:

Pastry:                                                                                                

• 1 cup plain flour                                             
• 75g cold butter                               
• about ¼ cup cold water                                                                     

Filling:

• 1/2 cup raspberry jam
• about 1/2 cup currants or sultanas

Topping:

• 175g butter                                     
• 1/2 cups sugar
• 1 tsp vanilla flavouring
• 3 large eggs
• 3 cups coconut                                                                                                                        

Method: 

Heat oven to 220°C  (210°C fanbake). Spray 23cm square pan with non-stick pan. For pastry, put flour and cubed butter in the food processor, then process in bursts, while adding water in a slow stream. Refrigerate dough 5-10 minutes while you mix the topping. For topping, soften but do not melt the butter. In the unwashed food processor or bowl, mix butter with the sugar, vanilla and eggs, then mix the coconut. Roll out pastry to cover the base and sides of the pan. Spread it with jam and dried fruit.

Drop the topping over it in blobs (Topping will spread during cooking). Bake for 10-15 minutes, then turn down to180°C (170°C fanbake) and cook for 15-30 minutes or until the topping has browned evenly, and the centre feels firm.

Serve:

Serve warm for dessert with whipped cream or ice-cream, or cool completely before cutting into pieces of the desired size. Store in a shallow container between layers of paper, in the refrigerator for 3-4 days.

Sour Cream Apple Slice

Recipe from Yasmin
Image by Patricia Scarpin and Yasmin

This recipe has been passed down from one of my grandparent's friends to at last me and I can understand why it has not been forgotten. The recipe is really easily made and one of the best slices I have tasted. It has very few ingredients but still can entice anyone, even a chocolate lover will enjoy this just as much as plain chocolate! I do warn any taste tester of this particular slice, it is very addictive!!! This is the perfect slice for sudden afternoon tea arrangements with friends or if you receive an unexpected visitor. Once you serve this, I promise that your friends will visit you more often and demand the secret to this success!

(with coconut)

Ingredients:

·         ¼ pound (115g) melted butter

·         1 packet buttercake mix

·         1 cup coconut

·         Tin of pie apples

·         1 egg, lightly beaten

·         1 cup sour cream

·         Vanilla

Method:

Combine butter, buttercake and coconut in a bowl. Press into a greased lamington tin and cook in a moderate oven for 10 minutes. Spread the apple over the partly cooked base. Combine the egg, sour cream and vanilla in the empty bowl. Spread the sour cream mixture over the apple layer. Sprinkle with coconut and/or cinnamon. Cook for 20 - 25 minutes.

Serve for cold for dessert or afternoon tea.

 (with cinnamon)