Custard Biscuits/Cookies

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Makes about 30

INGREDIENTS
175g (6.2oz) Butter
½ cup Powdered Sugar
1 cup Flour
¾ cup Custard Powder (you can buy it on amazon here or at World Market here)

For Dipping
About ½ to ¾ cup of Semi-Sweet Chocolate Chips or cooking chocolate
Hundreds and Thousands/Nonpareils

METHOD

  1. Preheat the oven to 180°C/350°F
  2. Make sure the butter is soft before using it, this trick works well. When butter is soft, cream together with icing sugar.IMG_2794
  3. Add sifted flour and custard powder and beat well. The mixture will seem very dry while beating in the flour and custard powder, keep beating and it will come together to form a solid ball. If it’s very cold and the butter isn’t very soft, you can add a teaspoon of boiling water to bring the mixture together.IMG_2795
  4. Roll into small balls, about the size of a large marble, and place on greased and floured cookie sheet.IMG_2798
  5. Press down with a fork dipped in powdered sugar. IMG_2802
  6. Bake for about 14-16 minutes or till slightly browned. IMG_2804
  7. When cool, dip half the biscuit/cookie into melted semi-sweet dark chocolate. Then dip the chocolate side into hundreds and thousands/ nonpareils. IMG_2807IMG_2812
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Date and Pecan Passover Cookies

IMG_7278INGREDIENTS

1 Cup Chopped Dates
1 Cup Roughly Chopped Pecans
1 Cup Powdered (Icing) Sugar
1 Egg White

METHOD

1. Preheat oven to 350ºF/180ºC
2. In a medium sized mixing bowl add the chopped dates, chopped pecans and powdered sugar.
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3. Mix well until all combined.
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4. Add the egg white and mix well.
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5. Place tablespoon sized scoops on a baking sheet spread an inch apart.
6. Bake for 10-12 minutes or until cookies are lightly golden.

Chocolate Mousse Eclairs


INGREDIENTS
Eclairs
120 g (4.23 oz) Butter or Margarine
1 1/3 cups Flour –All purpose
1 cup Boiling water
Pinch Salt
3 Eggs

Chocolate Mousse
200 g (7oz) Dark Chocolate
4 Eggs
250 ml ((9oz) Cream or Orley Whip (Parev Cream)
½ cup Sugar

Chocolate Topping
100 mls (3.52oz) /cream or non dairy cream
100 mls (3.52oz) Dark Chocolate


METHOD

Oven 200º C (400º F) then 180 º C (350º F)
1. Using a medium saucepan bring the butter/marge and water to the boil.
2. Remove from heat and add the flour and salt.
3. Stirring continuously until the mixture clings together and leaves the sides of the pan.
4. Allow mixture to cool and then place in a mixing bowl.
5. Using an electric beater add the eggs one at a time beating after each addition.
6. Place a tablespoonful of the mixture onto a greased baking sheet, repeat and bake for 10 minutes at 200 and then reduce heat and bake for 10-15 minutes at 180 until dry and light brown.
7. Remove from the oven and pierce each éclair with a knife. If still wet inside return to oven for a few extra minutes.
8. Remove and let cool.
9. Slit and fill with the chocolate mousse.
10. To make the chocolate mousse, heat the chocolate over a double boiler untill smooth.
11. Separate the eggs and add the yolks to the warm chocolate beating them in. Set aside
12. Beat the egg whites with a ¼ cup sugar until soft peaks.
13. Beat the cream with the other ¼ cup of sugar until soft peaks.
14. Fold the chocolate into the cream and then fold in the egg whites..
15. Place in the fridge to set.
16. Once set fill eclairs with the chocolate mousse.
17. For the Chocolate Topping, Heat the cream, remove from the heat and add the chocolate. Stir until smooth.
18. Drizzle over the filled eclairs.

No Bake Date Crunchies

INGREDIENTS
250G (8.8 ozs) Pitted Dates, Chopped
125 G ( ½ cup) Butter or Block Margarine
125ml ( ½ cup) Sugar
750ml (3 cups) Rice Crispies
Desiccated Coconut for Rolling

METHOD
1.Place the dates, butter/margarine and sugar in a saucepan.
2.Cook over medium heat for 5-10 minutes stirring all the time till soft.
3.Remove from heat and add the rice crispies and mix well.
4.Form into balls and roll in desiccated coconut.
5.Store in an airtight container. Can be frozen.

Crepe Suzette’s 

IMG_3815INGREDIENTS

CREPES
1 Cup All Purpose (Cake) Flour
2 Tbls Melted Butter Or Oil
2 Tbls Sugar
½ Cup Milk/Almond Milk
1 Cup Water
3 Eggs

SAUCE
½ Cup Sugar
500 Ml Orange Juice
2 Tbls Lemon Juice
Rind Of 2 Oranges
Segments Of 3 Oranges.

METHOD
Crepes
1. In a bowl whisk flour, sugar, water, milk, eggs butter/oil until smooth.
2. Allow mixture to stand covered for one hour.
3. Makes about 24 crepes.
4. Can be made the day before and left covered in the refrigerator.

Sauce
1. Heat sugar in a saucepan and allow to caramelise until a light golden.
2. Add the rind and stir.
3. Add the orange and lemon juice and stir until the caramel dissolves.
4. Fold the crepes into quarters and immerse in the juice.
5. Add the segments.
6. Can serve as is or you can heat 2 tbls brandy, Pour over and light.
Serve with vanilla ice-cream.

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.

Mulberry,Strawberry Or Rasberry Jam

When berries are in season I always make jam. Nothing nicer than a scone  with home made jam & cream or a slice of toast with jam & cheese.

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INGREDIENTS
1 kg (2.2 lbs) Fruit
750g /1.65 lbs) Sugar
25 ml (5tsp) lemon juice.

METHOD
1. Remove stems of fruit. Wash well.
2. Pack fruit and sugar in alternate layers in a stainless steel or enamel saucepan, cover and leave overnight.
3. Heat very slowly, stirring occasionally, until the sugar has dissolved. Add the lemon juice.
4. Boil rapidly until the jam is ready, stirring occasionally to prevent burning.
5. Test the jam using one or both methods to see if it is ready.
6. Remove from heat and place a little jam on a chilled plate and allow to cool – if it is done it should set & crinkle when pushed with your finger. Using a sugar thermometer the temperature if the jam should be 5C (9F) higher than boiling water. i.e. 105 C (221F)
7. Skim the surface of the jam to remove the foam and pour into hot, sterilized bottles. Seal immediately.

  
For gooseberry jam, plunge the gooseberries into boiling water to skin, then proceed as above.
For cherry jam, stone the fruit before using them.

Chocolate Brownies

I have found the perfect brownie recipe. It is made with cocoa and oil so it is dairy free (parev) and oh so good. I make the recipe as is and depending which way my mood takes me I fold through pecan nuts or swirl peanut butter through. They are also wonderful when poured into the pan and a third is swirled with peanut butter, a third with chocolate chips and the other third left plain or pecans dotted over.

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INGREDIENTS
4 eggs
2 cups sugar
1 cup oil
1 tsp vanilla
1 cup flour
1 cup cocoa

METHOD
1. Pre-heat the oven to oven to 160C/325F
2. Place eggs and sugar in a mix-master and beat well together.
3. Add oil and vanilla and mix.
4. Sift flour and cocoa together in a separate mixing bowl and add slowly beating all the time.
5. Grease a large baking tray. I use a 36×28 cm pan.
6. Pour the mixture in and bake for 25 minutes.
7. Leave to cool in the pan before cutting into squares and place on a serving platter.

Adjustments:
1. Add 1 cup chocolate chips and fold in before baking.
2. Add 100g broken pecan nuts and fold through before baking.
3. Swirl a few tbls of peanut butter through before baking (pictured)
4. Once the brownies come out the oven and cool you can spread melted chocolate over. Leave to set before removing from the pan.

Fudge

This is the creamiest fudge I have ever tasted. It is very easy to make but you have to keep stirring and cannot walk away. If it gets too hot it will caramelize and burn on the bottom.

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INGREDIENTS 

125ml (1/2cup) water
1 480g tin condensed milk
1 1/2 lbs sugar
1/4 lb butter
2 tbls Golden syrup
pinch salt
1 tsp vanilla extract

METHOD
1. Rinse your pot and add cold water, sugar, butter and syrup.
2. Cook on medium heat until the butter has melted.
3. Once the butter has melted add the condensed milk and salt.
4. Bring to the boil while stirring and continue to boil and stir for another 20 minutes.
5. You will know it’s ready to be removed from the stove when you take the spoon and wipe the side of the pot and it creates a grating sound.
6. Next add the vanilla carefully and stir. Stand back when adding the vanilla so it does not splash out and burn you.
7. Remove from the stove and beat for 2 minutes with an electric mixture or use a wire whisk.
8. Pour into a greased cookie pan and allow to set.
9. Cut into squares just before it sets.

Ginger Bread Men

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Makes about 80
INGREDIENTS

125 grams Butter
3/4 cup Sugar
3 Eggs
4 tsp Ginger
2 tsp Mixed Spice
2 tsp Cinnamon
1/2 cup Syrup
2 tsp Bicarbonate of Soda mixed with 1/4 cup boiling water
4 cups Flour (plus a little extra to get the correct consistency)

METHOD

Oven 180 C (350F)

1. Cream butter and sugar.
2. Add eggs one at a time beating all the time.
3. Add ginger, mixed spice and cinnamon and mix.
4. Add syrup and bi-carb mixture.
5. Gradually add flour beating all the time.
6. At this stage chill the dough. Do not add more flour until the dough is well chilled.
7. Roll out and cut into shapes.
8. Bake for about 10-15 minutes

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This mixture holds well for a ginger bread house.

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