CINNAMON SWIRL TEACAKE MUFFINS

TOPPING

1/2 cup plain flour

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 cup butter, melted

BATTER

2 cups  self raising flour

3/4 cup sugar

3/4 cup canola oil

1 cup milk

1 egg

1 1/2 teaspoons vanilla

CINNAMON SWIRL

1/3 cup sugar

1 1/2 teaspoons cinnamon

preheat oven to 180c. (350 f.) line 1 x 12 hole large muffin tin with paper patty pans or 2 x standard muffins tins....make 12 large or 18 standard.

mix all the ingredients for the topping together until just combined. put aside.

mix the cinnamon and sugar together for the swirl and put aside.

for the batter...in a large bowl, stir the flour and sugar together. stir in the rest of the ingredients until just combined.

evenly distribute the batter between the patty pans. 

sprinkle the batter evenly with the cinnamon sugar and lightly swirl through with the end of a teaspoon.

evenly place small blobs of the topping mix over the top of the batter.

cook for approx. 20 - 22 minutes or until golden and a skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool completely.

drizzle with icing.

ICING

1 cup icing sugar

1 teaspoon vanilla

enough milk to make a just runny paste.

mix all together and drizzle over the muffins.

 

CHOCOLATE BANANA MUFFINS ....with choc chips

2 cups self raising flour

3/4 cup sugar

1/2 teaspoon bicarb soda

2 tablespoons cocoa, sifted

1/2 cup + 1 tablespoon milk

3/4 cup canola oil

1 egg

4 medium over ripe bananas, peeled and mashed

1 cup choc chips

preheat oven to 180 c (160 c fan forced) 350 f. line 2 x 12 hole muffin tins with  paper patty pans.

in a large bowl, place the flour, sugar, bicarb and cocoa. stir to combine.

stir in the milk, oil and egg. then add the banana and choc chips, stir till just combined.

3/4 fill the patty pans.

cook for approx. 18 - 20 minutes or until a skewer comes out clean.

I dusted with icing sugar mixed with cocoa.

 

CHOCOLATE RASPBERRY JAM CAKE

3/4 cup butter, soft (185 grams)

1 1/2 cups sugar

3 eggs

1/2 cup "dollar sweets" raspberry baking filling*or raspberry jam

1 teaspoon vanilla

1 1/2 cups self raising flour

1 1/2 teaspoons bicarb soda

1 cup cocoa, sifted

1 1/2 cups milk

3 tablespoons filling or jam extra

preheat oven to 180 c (160c fan forced) 350 f. line base and grease and flour side of 23 cm (9 inch) springform tin.

using an electric mixer, cream the butter and sugar with 1 tablespoon of the milk.

add eggs one at a time, beating well after each addition.

beat in filling/jam and vanilla.

fold in flour, bicarb, cocoa and the rest of the milk.

pour into tin.

cook for approx 70 minutes or until a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

when cold, cut cake in half and spread bottom with the extra filling.

place top on and ice with ganache.

GANACHE

200 grams dark chocolate chips

1/3 cup thickened cream

in a glass bowl mix the cream into the chocolate then in the microwave, heat in 20 second intervals, stirring after each until chocolate is melted.

stir well then let sit for about 5 minues to thicken then spread on cake.

*note I use the filling because it has no seeds.

 

100 COOKIES RECIPE

you can add just about anything to the batter...today just for the kids.

500 grams butter, soft

1/2 cup sugar

1 can condensed milk

5 cups self raising flour

preheat oven to 180 c (160 fan forced) 350 f. line baking trays with baking paper.

in a large bowl, using an electric mixer, cream the butter and sugar then beat in the condensed milk.

stir in the flour a cup at a time, until well combined.from here, I divided the batter in half, used half and put the rest in the freezer.

Divide the mixture evenly into bowls. depending on what you wish to add to the mix.

using heaped teaspoons of batter, roll into walnut sized balls and flatten slightly with the bottom of a glass dipped in flour.

cook for 10 - 12 minutes or until golden.

leave on tray for 5 minutes then remove to wire rack to cool completely.

I used four bowls

1. adding about 3 tablespoons sprinkles to make funfetti

2. rolling in hundreds and thousands

3 adding about 3 tablespoons choc chips

4.cooked plain and added flavoured icing.

you can add just about anything to the batter. some  I've made ...

CORNFLAKE COOKIES by adding orange rind and sultanas then roll in cornflakes.

THUMBPRINT by making an indent in the centre and adding jam or lemon curd.

SNICKEROODLE roll in cinnamon sugar.

 

IRISH APPLE CAKE

2 1/2 cups self raising flour

150 grams butter, cold (5.30 oz)

3/4 cup sugar

1 teaspoon ground cinnamon

750 grams granny smith apples (26.5 oz)

2 eggs

1/4 cup milk

extra sugar

preheat oven to 180c (160c fan forced) 350 f. line base and grease and flour sides of a 23 cm (9 inch) springform tin.

peel, core and roughly chop apples.

place the flour and butter into a large bowl. using fingers, rub butter into the flour until mix resembles breadcrumbs.

add the sugar, cinnamon and apple,  stir until well combined.

mix the eggs and milk together then pour into the flour mix. stir until well combined.

spoon mix into tin. pressing to the sides.

cook for approx. 1 hour or until a skewer comes out clean.

serve hot with custard or cream or both.

original recipe taken from  TASTE and altered slightly.

 

THAI PUMPKIN SOUP

1 kilo butternut pumpkin, peeled and diced

1 onion, peeled and diced

1 teaspoon chopped garlic

2 tablespoons thai red curry paste

1 can coconut cream

2 cups chicken stock

salt and pepper to taste 

red chilli flakes to serve

in a large pot, over medium heat, add the curry paste and stir till fragrant.

add the pumpkin, onion and garlic. stir to combine.  stir in the coconut cream until well combined.

stir in the chicken stock.

cover and bring to boil then turn down heat to simmer.

cook until pumpkin is very soft.  

add salt and pepper.

remove from heat.

use a stick blender and blend until smooth.  alternatively let soup cool for 5 minutes then use a processor to blend, in batches, until smooth (reheat if needed).

serve sprinkled wth a small amount of red chilli flakes.

 

COCONUT CAKE .....with lemon filling

113 grams butter (1/2 cup) soft

1 cup sugar

4 eggs

1 cup coconut cream

3 cups self raising flour

1 cup dessicated coconut

1 teaspoon vanilla

1 - 2 cups lemon filling/curd (depending how lemony you want it) 

preheat oven to 180c (350f) 160c. fan forced. line the bottom and grease and flour the sides of a 23 cm  (9 inch) springform tin.

using an electric mixer, cream the butter and sugar with 1 tablespoon of the coconut cream.

add the eggs, one at a time beating well after each addition.

on medium speed, beat in  the flour. the rest of the coconut cream and the vanilla.  stir in the coconut.

pour mix into tin.

cook for 55 - 60 minutes until golden and a skewer come out clean.  leave in tin for 10 minutes then remove to a wire rack to cool competely.

when cold, cut the cake in half and spread the bottom piece with the lemon filling. place the top back on.

ice.

ICING

3 cups icing sugar

2 tablespoons soft butter

2 tablespoons lemon juice

thickened cream

dessicated coconut.

mix the icing sugar, butter and juice together with enough cream to make a thickish paste. needs to be thick enough to stay on the sides of the cake.

spread all over the cake and then cover all the icing with coconut

NOTE: I only used a cup of lemon filling.  would probably use  more next time.

 

TUNA POTATO PIE

1 kilo potatoes

1 large onion, diced

1 teaspoon chopped garlic

2 cups frozen mixed vegies

2 x 425 gram cans tuna in springwater, drained and flaked

1 1/2 cans cream chicken soup

1/2 cup thickened cream

1 cup shredded cheese

salt and pepper to taste

extra shredded cheese

preheat oven to 180 c.

peel and chop the potatoes. place in a pot with salted water and boil until soft. drain. mash with some butter and milk. season to taste. put aside.

while the potatoes are cooking.....spray  a large deep saute pan/frypan with cooking spray. on a medium heat, saute the onion until translucent. add the frozen vegetables and garlic and cook till the vegies are heated through.

add the soup and cream and stir to combine. add the tuna, stirring to combine.  bring to just under boiling and stir in the cheese.

season to taste.

pour tuna mix into a baking dish ( I used a decor 1.8 litre thermostone dish) and cover with the mashed potato.

sprinkle with the extra cheese.

cook for approx. 30 minutes until bubbling and golden.

let stand for 5 minutes or so before serving.

 

LEMON COCONUT DUMP CAKE

 800 grams  lemon curd

1 packet cream cheese

1 egg 

1/4 cup sugar

1 470 gram packet vanilla cake mix

3/4 cup butter, melted

3 tablespoons dessicated coconut

preheat oven to 180c. spray a 9 x 13 baking dish with cooking spray.

using an electric mixer, beat the cream cheese, egg and sugar together until well combined

spread the lemon curd across the base of the baking dish.

place spoonfuls of cream cheese mix all over the lemon curd.

sprinkle the cake mix over the top of the cream cheese then pour the melted butter over the cake mix.

sprinkle with the coconut.

cook for approx. 35 - 40 minutes or until golden and bubbling.

let sit for 15 minutes before serving so the filling thickens up.

serve with cream.