Read the rest of this entry »

This icing/frosting is rich and yummy and is better served at room temperature. Once chilled it becomes hard and fudge like. It is a great base for black icing for decorating, the strong fudge flavor over powers the black paste coloring. Read the rest of this entry »

A very delicious and super simple dessert to make. Read the rest of this entry »

recipe for children’s parties …
Read the rest of this entry »

I was playing around with a brownie recipe and came up with this.
They are excellent, with all the added fiber and you cannot taste the veggies in them. I have made them using Atta Flour a couple of times with no noticeable difference. Read the rest of this entry »

A very yummy, fluffy sugar cookie recipe. Don’t try this w/ detailed cutters. You’ll lose the details. Read the rest of this entry »

Wanted a good strawberry filling that wouldn’t slide and wasn’t tooooo sweet. So, I doctored up a strawberry sleeve filling. This recipe is sooo difficult it should only be tried by professional. NOT. haha Read the rest of this entry »

I made this simple WASC variation for cupcakes, but they had a lovely texture and would be perfect for layer cake as well. The pumpkin in the recipe is basically replacing the sour cream. It ends up having a nice mild flavor, but you could add more pumpkin if you wanted it stronger.

INGREDIENTS

1 box yellow cake mix
1 cup all purpose flour
1 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon salt
1 cup pumpkin (not pie filling)
1 1/3 cups water
2 tablespoons oil
2 teaspoons vanilla extract
3 eggs

DIRECTIONS

Combine all ingredients on low until incorporated to avoid splashing, then increase speed to medium. I generally mix for about one minute, but do whatever you prefer.

Bake at 350 degrees until cake just barely springs back to your touch, or until a toothpick inserted in the center comes out clean.

If you like pumpkin pie, you’ll be sure to love these bars! There is taste of pumpkin in every bite.

INGREDIENTS

2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp.salt
2 tsp. cinnamon
4 eggs
2 cups pumpkin
1 cup cooking oil
1/2-1 cup chopped nuts (optional)

DIRECTIONS

Sift dry ingredients,including sugar into mixing bowl. Add slightly beaten eggs, pumpkin and oil. Mix;blend in nuts. Preheat oven to 350 F. Bake in 1-2 (depending how tall;thin/thick you want it) greased 9×13 cake pans for 25 minutes.
NOTE: Do not put chocolate in or on top of these-for some reason, pumpkin & chocolate (in this recipe)don’t taste good together. Also, if baking in smaller pans; bake for a shorter time.

Good ‘ol Aussie mudcake – this recipe has been used for years – WELL over 15! It is a moist, dense cake that has great shelf life and is PERFECT for carving. Torted and ganached under fondant … mmmm mmmm

INGREDIENTS

20cm round – Double quantity does 24cm round 2-1/2 inch deep

250g unsalted butter
200g dark chocolate
1 tablespoon instant coffee
1-1/3 cups warm water
1-1/2 cups self raising flour
1 cup caster sugar
1/4 cup cocoa
2 eggs
1 teaspoon vanilla

DIRECTIONS

1. Grease and line base and sides of cake pan with one thickness of baking paper, bringing paper 5cm above side of pan.
2. Combine chopped butter, chopped chocolate, coffee, and water in a saucepan. Stir over low heat until chocolate is melted. Cool 15 minutes. Transfer mixture to bowl of mixer.
3. Add caster sugar to mixture and beat well until dissolved. Add sifted flour and cocoa, lightly beaten eggs and vanilla.
4. Pour mixture into prepared pan.
5. Bake at 150′C for 1 to 1-1/2 hours. Test with skewer. Cool cake in pan.

CROSS CONTINTENT NOTES …. rest of the world uses Metric! LOL
here’s your converter http://www.cathyskitchen.energyaustralia.com.au/articles/weights_and_measures_conversion
In Australia we use DRY cup measures as well as LIQUID cup measures – see end of converter for the DRY equivalents.
Caster sugar is a fine grained normal white sugar, Cocoa = cocoa powder (Dutch is best), Self-Raising flour = 1 cup all purpose flour + 2teaspoons of baking powder (Will add to this as the questions come flying in)