Ginger Biscuits (Cookies)

INGREDIENTS:
125G(1/2 cup) Butter
1/2 cup Sugar
2 Eggs
2 Cups Flour
3 tsp Ginger
1 tsp Mixed Spice
1 tsp Bicarbonate of Soda
2 tbls Syrup or Honey – warmed
Raisins or chopped dates for the filling.

METHOD
1. Oven temp 190◦ 375○
2. Cream butter & sugar.
3. Add eggs and warmed syrup-honey and beat again.
4. Sift dry ingredients and add to wet ingredients to form a soft dough.
5. Divide mixture in 3 logs.
6. Roll each log into a flat long shape.
7. Sprinkle with raisins or chopped dates and fold over to seal in fruit.
8. Sprinkle with sugar and bake for 12 minutes or util golden.
9. Remove from oven and allow to cool.
10. Cut them into biscuits at an angle.
11. Can also mix icing sugar and lemon juice and pour over when removed from the oven.

Chocolate Slab  Cake

This slab cake makes a very large 40×28 cm 16×11 inch cake. It is a hot milk sponge.
CHOCOLATE SLAB CAKE

INGREDIENTS
6 Eggs
2 ½ Cups Sugar
1 ½ Cups Water
1 Cup Oil
1 Cup Milk
3 Cups + 2 Tbls Cake Flour
½ Cup Cocoa
6 Tsp Baking Powder

METHOD
Oven 350
1. Beat eggs and sugar in a mixmaster for 8 minutes
2. While mixture is beating Place the water, oil & milk in a saucepan and heat till bubbles form on the edge.
3. Remove from heat
4. Sif the flour, Cocoa & baking powder into a bowl.
5. Add the sifted ingredients to the egg mixture beating all the time.
6. Add the warmed liquid beating.
7. Pour into a 40x28cm or 16x11inch lined pan.
8. Bake for 35 minutes.

For a Vanilla version replace the ½ cup cocoa with ½ cup extra cake flour and only use 1 ¼ cups water.

For a marble version. Use the vanilla version and add ¼ cup cocoa with 2 tbls boiling water to a third of the mixture and swirl through.

Moist Chocolate Cake With Ganache Frosting – Dairy Free And/Or Gluten Free

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INGREDIENTS

Cake

2 ¼ Cup Flour (Use all purpose Gluten Free Flour to make Gluten Free)
4 Tsp Baking Powder
¾ Cup Cocoa
1 ½ Cups Sugar
Pinch of Salt
1 Cup Oil
2 Tsp White Vinegar
2 Tsp Vanilla Extract
2 Eggs
2 Cups of Water

Ganache

2 Tbsp Vegan Butter/Margarine (Earth Balance)
2 Tbsp Cocoa
1 ½ Cups Powdered Sugar
1 Egg White (unbeaten)

METHOD (Cake)

  1. Preheat the oven to 180°C/350°F
  2. Sift together flour, baking powder, cocoa, sugar and salt.
  3. Make one large well and 2 small wells. Place oil in large well and vinegar and vanilla in smaller wells.
  4. Beat with electric beaters until combined
  5. Add eggs and water and beat until well combined.
  6. Place in a greased rectangle Pyrex or baking pan [about 13”(33cm) x 9”(23cm)].
  7. Bake for 40 mins or until toothpick inserted comes out clean.
  8. Let cake cool completely.

Ganache

  1. Melt Vegan Butter and cocoa powder over low heat. Stir until well blended.
  2. In a separate bowl mix together powdered sugar and egg white.
  3. Add the above mixture to the butter, cocoa mixture and stir over low heat until blended.
  4. Pour over cooled cake and spread to cover entire cake.

img_5482

 

Gluten Free Vegan Pumpkin Chocolate Bread Mini Loaves

Pumpkin Chocolate Bread

This is a very moist dense pumpkin bread due to the high fruit content and low fat content. The recipe can also be made into muffins – adjust baking time to 20-30 minutes.

INGREDIENTS

1 ¾ Cups Gluten Free Flour
1 Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Salt
1½ Tsp Cinnamon
1 Tsp Ground Ginger
¾ Cup Puree Pumpkin
2 Ripe Bananas
¼ Cup Applesauce
⅓ Cup Sugar
½ Cup Non-Dairy Milk
1 Tsp Vanilla Extract
¾ Dairy Free Semi Sweet Chocolate Chips

METHOD

  1. Preheat the oven to 180°C/350°F. Spray 3 mini loaf pans with non stick spray.
  2. Sift flour, baking powder, baking soda, spices and salt into a medium mixing bowl.
  3. In a large mixing bowl, mash the bananas and add the pumpkin, applesauce, sugar, non-dairy milk and vanilla. Mix everything together until well combined
  4. Add the dry ingredients into the wet ingredients and mix well.
  5. Add the chocolate chips and combine.
  6. Spoon evenly into loaf pans.
  7. Bake for 35-45 minutes. Insert a toothpick into the loaf and if it comes out clean the bread is done.

Crispy Cookies (Biscuits)

image

INGREDIENTS

250G Butter Or Block Margarine (Earth Balance)
1 Cup Sugar
6 Tbls Canola Oil
2 Eggs
4 Cups All-Purpose Flour
2 ½Tsp Baking Powder
1 Cup Flaked (Desiccated Unsweetened) Coconut

METHOD

  1. Preheat the oven to 180°C/350°F.
  2. Cream butter/margarine and sugar together till light, fluffy and pale yellow.
  3. Add oil 2 tbls at a time beating well.
  4. Add eggs, one at a time beating until well incorporated.
  5. Sift flour & baking powder and add to the wet mixture in 3 batches.
  6. Add coconut and beat in.
  7. Using a Sawa press, fill with dough and press out shapes onto an
    ungreased baking tray.
  8. Sprinkle with chocolate sprinkles or glace cherries.
  9. Bake for 10-15 minutes till golden. Remove and cool on wire rack.

Muesli Health Rusks

INGREDIENTS
350g Muesli
300g All bran flakes
1.5kg self raising flour
50g baking powder
10g salt
825ml buttermilk
4 eggs, beaten
500g brown sugar
700g margarine or butter

METHOD
Oven 160
1. Grease 4-5 loaf pans.
2. Sift flour, baking powder & salt together in a large mixing bowl.
3. Add muesli and all bran and mix well.
4. Dissolve sugar and marg/butter over low heat.
5. Remove from heat and allow to cool.
6. Beat eggs and buttermilk together and add to melted merge mixture and beat in.
7. Add to dry ingredients and mix very well with a large spoon.
8. Divide amongst the greased pans and bake for one hour.
9. Remove from oven and allow to cool.
10. Cut into large slices and place on baking trays.
11. Place into a 100C oven overnight or until dry.
12. Store in an airtight container.

Muesli

INGREDIENTS
500grams/1lb Rolled Oats
1 cup Whole Almonds
1 cup Pumpkin Seeds
1/2 cup Sunflower Seeds
1/4 cup Sesame Seeds
1 cup Coconut Flakes. I used desiccated coconut
2 tbls Coconut or Canola Oil
1/3 cup Maple Syrup or Honey
1 tsp Vanilla Extract
1 cup Dried Apricots, thinly sliced
1/2 cup Dried Apple Rings, sliced
1 cup Dried Dates, sliced
1/2 cup Cranberries

METHOD
Preheat oven to 180/350
1. Mix first 6 ingredients together in a large bowl.
2. Blend the oil, maple syrup or honey & vanilla together.
3. Pour wet ingredients over dry ingredients and mix well.
4. Place parchment paper into a large cookie/baking tray and spread mixture.
5. Bake for 45 minutes, stirring every 10 minutes till golden.
6. Remove from oven and allow to cool before folding in the dried fruit.
7. Store in a sealed container and enjoy with milk, yogurt or fruit juice.
8. Any dried fruit can be used.

Seven Layer Cookies

IMG_5412

I bake these on a parchment lined pan and when cool remove the cookies with the parchment and allow my guests to cut the slice they want. Always the first to go, people can never have enough…

INGREDIENTS
1 pkt tennis biscuits/graham crackers
100g butter or margerine
2 cups chocolate chips or 1 cup of each peanut butter chips & chocolate chips
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 480g 14 oz can sweetened condensed milk

METHOD
1. Preheat oven to 180C/350F
2. Crumb biscuits/crackers in a zip seal bag and a rolling pin or in a food processor.
3. Cube butter and add to bowl and whizz. If you are doing it in a bag, melt the butter and mix in the crumbs.
4. Press into a 26 x 38 cm pan. Sprinkle the coconut over the crumbs, then the chocolate chips and then the nuts over the chocolate chips.
5. Evenly drizzle the condensed milk over all the layers.
6. Bake until golden brown around the edges and springy to the touch, about 20-30 minutes.
7. Remove to a wire rack a allow to cool completely before cutting into squares.

Lemon Cake

Love a slice of lemon cake with a hot cup of tea. This recipe is a basic butter cake with the addition of lemon rind and juice. It can also be made into a marble or chocolate cake.

IMG_2945

INGREDIENTS
200G butter
1 1/2 cups castor sugar
1 tbls lemon rind
2 1/2 cups cake/all purpose flour
1/2 cup milk
1/4 cup lemon juice
1/4 cup water ( for butter cake use 1/2 cup water, no lemon juice)
4 jumbo eggs
4 tsp baking powder

METHOD
1. preheat oven to 350 (180)
2. Cream butter, lemon rind and castor sugar until light & fluffy.
3. Beat in the eggs one at a time. Beat very well after each egg to get rid of curdled effect. Beating very well at this stage will give you a very light cake.
4. Sift dry ingredients and mix into creamed mixture together with the liquid in 3 batches. Mix till the batter is smooth.
5. Grease and line 2 loaf pans or two deep 23cm round pans or a large tube pan. Pour in the batter and bake for about 30 minutes. If using the large tube pan bake for 45-55 minutes.
6. Remove from oven and allow to cool for 15 minutes before removing from the pan.
7. Drizzle with the following icing when cool.

Icing
Mix together 1 1/2 cups icing/superfine sugar with enough lemon juice to make a pourable icing. Drizzle over the cake.

 

Carrot/Cheese Cake with an Orange Frosting

I found this recipe on Facebook. The author is Carlsbadcravings. I’ve made some changes to the method. I made it in Miami and found it to be dense so changed the Method. It is novel and delicious.
IMG_2941
INGREDIENTS
4 eggs
1 1/2 cups sugar
1/2 cup light brown sugar
3/4 cup canola oil
1/2 cup plain yogurt -can be low fat
1 tsp vanilla
2 tsp orange extract
2 cups all purpose/cake flour
2 tsp baking soda
1 tsp baking powder
pinch salt
1 tbls ground cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
2 1/2 cups peeled and finely grated carrots
1 cup finely chopped pecans

CREAM CHEESE FILLING
8 oz (250g) cream cheese
1/2 cup sugar
1 large egg
1 tsp lemon juice
1/2 tsp vanilla extract
3 tbls all purpose (cake) flour

ORANGE CREAM CHEESE FROSTING
4 oz (125g) cream cheese
2 tbls butter, softened
2 tbls orange juice
1 tbls orange zest
2 tsp lemon juice
1 tsp orange extract
2 cups powdered (icing) sugar
Chopped pecans to decorate

METHOD
1. Preheat oven to 350 (180) degrees. Butter and flour a 10″ bundt cake pan.
2. Make the cream cheese filling. Beat the cream cheese and sugar until light and fluffy.
Beat in remaining filling ingredients until smooth. Set aside.
3. In a large bowl beat the 4 eggs with the two sugars until light and fluffy. Add the oil and beat again. Add the yogurt,vanilla and orange extract and beat.
4. Sieve the dry ingredients and add to the wet beating till combined. Fold in the pecans & carrots.
5. Pour 2/3rds of the mixture into the bundt pan.
6. Using a spoon, gently place the cheese filling over the carrot mixture being careful not to touch the sides of the pan.
7. Cover with the rest of the carrot mixture.
8. Place in oven and bake for an hour. Turn the pan after 45 minutes. Check that a knife inserted is clean otherwise bake a little longer.
9. Remove from oven and allow to cool for 15 minutes before removing from the pan.
10. To make the Orange glaze, using a hand beater cream together all the ingredients except the powdered(icing) sugar. Once creamy add the powdered(icing) sugar beating all the time.
11. Place on a plate and drizzle the glaze over the cake. Sprinkle with chopped pecans.IMG_8934