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Recipies

We have put together a collection of well-loved and many times made items for your cooking and tasting enjoyment. Many of these recipies are very old recipes that need to be shared and continue to be baked in the future.

Please feel free to send us one of your most favourite baking recipes so that we can share it around.

ALLSPICE BANANA SQUARES _ Helen D - Vic

1 cup S/R flour ¾ cup sugar ½ tsp of baking powder and bi-carb soda

¾ tsp cinnamon ¼ tsp nutmeg and ground cloves

Sift the above ingredients together

¼ cup soft butter or margarine 2 mashed ripe bananas

¼ cup milk 1 egg ½ cup chopped walnuts or pecans

Mix butter and bananas in bowl until creamy. Add egg and beat well. Fold dry ingredients and milk into banana mixture. Stir in nuts.

Spread in well greased lamington tin. Bake at 190oC (170oC fan forced) for approx 30 minutes or until cake springs back when touched. Cool and frost with lemon icing and cut into squares.

Watch it disappear.

ALMOND BISCOTTI

Makes 30 slices 2.5g fat per slice

1 2/3 cups plain flour

½ teaspoon baking powder

2 large eggs

½ cup caster sugar

1 teaspoon vanilla essence

1 teaspoon grated orange rind

¾ cup blanched almonds, lightly toasted

egg white

Sift together flour and baking powder into a Bowl. In a separate bowl, beat eggs, sugar,

Vanilla essence and orange rind until thick And creamy. Fold egg mixture and almonds

Into flour mixture. Knead on a floured Surface to a firm dough. Divide dough in

Half. Shape each piece into a log about 5cm Wide and 3cm thick. Place on a greased and

Floured baking tray. Brush with egg white.

Bake at 180oC for 30 minutes or until firm.

Cool for 10 minutes. Cut each log diagonally

Into 1cm thick slices. Place on baking trays.

Bake at 160oC for 20-30 minutes or until dry and crisp. Cool on wire racks. Store in an

Airtight container.

Variation: Hazelnuts, pistachios, dried and Glace fruit can be used instead of almonds.

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ASPARAGUS WITH ALMOND DRESSING

2 tablespoons finely chopped toasted almonds

1 tablespoon lemon juice

1 clove garlic, crushed

1 tablespoon low-fat thickened cream

seasonings to taste

2 bunches asparagus spears

shaved parmesan

Combine almonds, lemon juice and garlic in a small bowl. Whisk through low-fat cream and seasonings.
Steam asparagus for 3 to 5 minutes or until just cooked. Arrange asparagus on serving plates. Drizzle with dressing. Top with parmesan cheese.

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CARROT CAKE Merle G - Qld

INGREDIENTS:

1 cup sugar 1 cup sufflower oil 3 eggs

1 ½ cups SR Flour 1 tsp baking powder 2 tsp cinnamon

Pinch of Salt 2 cups grated carrot ¼ cup chopped walnuts

METHOD:

Beat sugar, oil and eggs for 5 minutes. Sift dry ingredients, stir into mixture. Flod in carrot and walnuts. Bake in a moderate oven 45-50 minutes.

FROSTING:

125g cream cheese 25g butter 1 tsp vanilla 2 cups icing sugar

Add frosting when cake is cool. Refrigerate until use to firm frosting.

HONEY AND NUT PASTRIES

8 sheets filo pastry

90g butter, melted

2 cups finely chopped walnuts

1 cup chopped blanched almonds

2 tablespoons caster sugar

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

Syrup

1 cup caster sugar

1 cup water

½ cup honey

1 tablespoon lemon juice

1 teaspoon grated lemon rind

Take 1 sheet of filo pastry and brush with butter. Repeat with 3 more sheets layering the pastry.
Combine nuts, sugar and spices. Spread half over the pastry. Roll up tightly from the long end. Brush with butter. Repeat with remaining pastry and filling.
Cut each roll into 5cm pieces. Arrange close together in greased 18.28cm slab tin. Bake in a slow oven (150oC) for 45-50 minutes or until golden.
PREPARE SYRUP – Combine ingredients in a saucepan. Heat, stirring, until sugar dissolves and syrup comes to the boil. Reduce heat, Simmer, without stirring, for 10 minutes, Cool slightly.

Pour Syrup over hot pastries. Stand for several hours or overnight.

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Fruity Nut Bars Beryl D. Qld

Use a selection of dried fruits of your choice.

Preparation Time: 15 + 20 minutes standing: Cooking Time: 20 minutes: Makes 2 bars

INGREDIENTS:

½ cup finely chopped dried apricots 1/3 cup boiling water ½ cup mixed dried fruit

½ cup sultanas ½ cup currants ½ cup whole brazil nuts

¼ cup blanched whole almonds 1 tsp nutmeg ¼ cup orange juice

1 tbls finely grated orange rind ¼ cup golden syrup 2 eggs, lightly beaten

1 cup self raising flour

METHOD:

Brush 2, 8 x 26cm bar pans with melted butter or oil. Line the base and sides with greaseproof paper, then grease the paper.
Place apricots in a small bowl, pour over boiling water, and leave to stand covered for 20 minutes, or until almost all the liquid is absorbed and apricots are plump. Don not drain.
Combine undrained apricots, fruits and nuts in a large mixing bowl. Add sifted flour, spice and rind. Stir until combined.
Make a well in the center and add syrup, juice and eggs. Mix well. Spoon the mixture into prepared pans, smoothing the surface with the back of the spoon of knife.
Bake at 180oC for 20 minutes or until golden and a skewer inserted comes out clean. Leave to stand for 5 minutes before turning out onto a rack to cool.

LEMON CHICKEN AND ALMONDS

Serves 6 10g fat per serve

Juice of 1 lemon

1 teaspoon brown sugar

2 teaspoons reduced-salt soy sauce

2 tablespoons dry sherry

4 (about 500g) skinless chicken thigh (or

breast) fillets, thinly sliced

1 tablespoon peanut (or vegetable) oil

1 onion, chopped

1 teaspoon grated fresh ginger

1 large red capsicum, sliced

300g broccoli (or beans), chopped

1/3 cup almonds (or cashews), toasted

2 teaspoons cornflour

2 tablespoons water (or vegetable) stock

Combine first 5 ingredients in a bowl. Toss. Cover. Marinate in the refrigerator for at Least 30 minutes. Drain. Reserve marinade. Heat half the oil in a wok. Stir-fry chicken in batches until cooked. Set aside. Heat Remaining oil in wok. Add onion and ginger.

Stir-fry for 1 minute. Add capsicum, broccoli and almonds. Stir-fry for 1 minute. Combine cornflour, water and reserved marinade. Return chicken to wok. Add cornflour mixture. Stir-Fry for 1 minute or until mixture boils. Serve

With steamed or boiled rice

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FRUIT & NUT MUFFINS - V.R. Qld

INGREDIENTS:

1 cup wholemeal flour ½ cup plain flour ½ cup sugar

1 tsp bi-carb soda ½ tsp salt 1 tsp vanilla essence

1 tbl cider vinegar ½ cup vegetable oil 1 cup water

1 cup mixed fruit 1 cup dates ½ cup mixed citrus peel (option)

½ cup nuts, pecan, walnuts or any combination Quantity of Pecan Halves

METHOD:

1. Preheat oven to 180 oC. Grease and flour muffin tins, or line with paper muffin cases. Combine flour, sugar, bi-carb soda and salt. Add the mixed fruit with the nuts and lightly stir them in. Make a well in the center of the mixture and add the vanilla, vinegar and oil, then gradually stir in the water. Blend well but do not overmix.

2. Pour the batter into the prepared muffin tins. Top each muffin with a half pecan, and bake for 25-30 minutes. Makes two dozen large muffins.

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