Flour Mixtures Practical
Banana and raspberry bread
150g butter, softened
1 cup brown sugar
2 eggs, lightly beaten
2 ripe bananas, peeled, mashed
2 cups self-raising flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup fresh raspberries or frozen thawed raspberries
Butter, to serve
Method
Preheat oven to 150°C. Grease base and sides of a 7cm deep, 11cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Using an electric mixer, cream butter and sugar until pale. Add egg, in 2 batches, beating well after each addition. Stir in banana. Sift flour and baking powder over banana mixture. Add milk. Stir with a wooden spoon until combined. Carefully fold in raspberries.
Spoon mixture into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely. Cut into 10 even slices.
Butterscotch banana puddings
100g butter, softened
1/2 cup firmly packed brown sugar
2 eggs
1 1/4 cups self-raising flour
1 teaspoon ground cinnamon
3/4 cup mashed banana (see tip)
2/3 cup Tamar Valley Greek Style Yoghurt
Butterscotch sauce
1/3 cup firmly packed brown sugar
1/2 cup thickened cream
25g butter, chopped
Preheat oven to 150°C fan-forced. Grease a 6-hole, 3/4 cup-capacity muffin pan.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift flour and cinnamon over butter mixture. Stir to combine. Add banana and yoghurt. Stir until just combined. Spoon into prepared pan.
Bake for 30 to 35 minutes or until a skewer inserted in centre of 1 pudding comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
Meanwhile, make butterscotch sauce: Place sugar, cream and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Reduce heat to low. Simmer for 4 to 5 minutes or until thickened slightly. Serve puddings warm with butterscotch sauce.
1 bunch English spinach
15g butter
1 medium leek, finely chopped
2 teaspoons chopped fresh thyme
2 cups self-raising flour
1 cup finely grated fresh Parmesan cheese
1 teaspoon cracked black pepper
¼ cup chopped fresh basil
¾ cup feta cheese, crumbled
1 cup milk
Cook spinach and drain well. Squeeze excess water from spinach and chop finely. Heat butter in pan, add leek and thyme, cook gently, stirring occasionally until leek is soft. Add spinach, cook, stirring about 5 minutes or until any liquid has evaporated, cool.
Sift flour into medium bowl, stir in Parmesan, pepper, basil, ¾ of the feta, spinach mixture and enough milk to make a soft dough. Turn dough onto floured surface, knead lightly. Divide dough into 3 pieces, shape into 36cm sausages. Plait sausages together on greased oven tray, sprinkle with remaining feta cheese. Bake at 200oC about 40 minutes.
Vanilla kipfels
250g unsalted butter
2 teaspoon vanilla essence
125g caster sugar
125g ground nuts (almonds, hazelnuts etc)
350g plain flour
½ C icing sugar, for dusting
Beat butter, vanilla and caster sugar in small bowl with electric beaters until smooth. Stir in nuts and flour. Turn dough onto lightly floured surface, knead until smooth. Divide into 4 and shape into logs about 4 cm in diameter. Wrap in glad wrap, refrigerate 15 minutes.
Cut dough into 1cm slices, and shape each slice into crescents but rolling in the palms to make a finger shaped piece of dough and then shape into a crescent. Place about 3cm apart on oven trays lined with baking paper. Bake at 160oC about 15 minutes or until very lightly browned. Allow to cool on the tray until they firm up and then lift crescents onto wire cooling trays. Sprinkle thickly with sifted icing sugar before serving.
180g butter
1 teaspoon vanilla
1/3 cup sifted icing sugar
1 cup self raising flour
2/3 cup plain flour
2/3 cup custard powder
Cream Filling:
60g butter
6 T icing sugar
2 teaspoon passionfruit pulp
Beat butter, vanilla and sifted icing sugar in small bowl with electric beaters until smooth. Stir in sifted dry ingredients.
Roll level teaspoons of mixture into a ball, place on greased oven tray, press lightly with fork. Repeat with remaining mixture, allowing 5cm between biscuits. Bake at 200oC for about 12 minutes or until lightly browned; cool on trays. Join biscuits with cream filling.
Filling: Beat butter until light in colour and fluffy, gradually beat in icing sugar. Fold in passionfruit pulp.
Carrot Cake
3 C grated carrot
2 ½ C sugar
3 C self raising flour
4 eggs
75g chopped walnuts
1 ½ C oil
1 t bicarb soda
½ t salt
1 ½ tsp cinnamon
Icing
125g cream cheese
2 C icing sugar, sifted
1 t vanilla
125g unsalted butter
Preheat oven to 170ºC. Grease and line base of a small baking tray. Mix flour, sugar, bi carb, salt and cinnamon into large bowl. Add carrot and walnuts. Whisk together, eggs and oil and stir into dry mix. Pour into pan and bake for 1- 1 ½ hours or until cooked, test with skewer. Allow to cool slightly in tin then turn onto wire rack to cool. To make icing combine all ingredients and mix until smooth.
Turkish Pide Pizza
1 C warm water
1 x 7g sachet dry yeast
1 tsp salt
2 ½ C bread flour
1 T olive oil
Filling
2 t olive oil
1 small onion, finely chopped
2 tsp crushed garlic
500g minced lamb
1 tsp mixed spice
¼ tsp ground cinnamon
1 tsp salt
12 t lemon juice
2 tomatoes, diced
½ C natural yoghurt
2 T chopped parsley for garnish.
Combine flour, yeast and salt into large bowl. Make well in the centre and add oil and water and mix to a soft dough (add more water if needed). Turn onto lightly floured surface and knead for 3 minutes or until smooth and elastic. Place in lightly greased bowl, cover with plastic wrap and leave in warm place until doubled (proofing cabinet). While this is happening make the filling.
Preheat oven to 190ºC.
Punch dough down. Knead again. Cut dough in half and roll into 2 oval shapes, about 1 cm thick. Place on baking tray lined with baking paper. Place filling in the centre and fold sides in to partially enclose filling. Squeeze or twist ends. Lightly brush with olive oil or water,. Bake for about 20 minutes until crisp and golden. Serve drizzled with yoghurt and topped with parsley.
Filling: .Heat olive oil in non stick frypan and cook onion and garlic until soft. Add lamb, spices and lemon juice and cook until browned. Remove from heat and stir tomatoes through. Season with salt and pepper to taste.
Caramelised pumpkin pizza
Dough
2 C bread flour
7g sachet of yeast
Pinch salt
½ t caster sugar
¾ C warm water
2 T olive oil
Topping
40g butter
½ butternut pumpkin, peeled and cut into 1 cm cubes
1 red onion, sliced thinly
125ml chicken or vegetable stock
1 T dark brown sugar
100g baby spinach leaves
125g brie or camembert
1 t fresh thyme leaves, chopped
Dough Place flour and salt in large bowl. Add yeast and sugar. Combine water and oil. Add to flour mix. Mix until dough comes together. Turn onto floured surface and knead 8 minutes or until elastic. Cut dough in half. Roll each half thinly to form a pizza base. Top with pumpkin topping.
Topping Heat butter in large frypan over low heat. Add pumpkin and onion and cook gently, stirring occasionally until just tender. Add stock, ¼ C water and the sugar. Simmer 5 minutes or until most of the liquid has evaporated and pumpkin has caramelised. Add spinach and stir until wilted.
Preheat oven to 200ºC. Scatter pizza bases with pumpkin mix, top with cheese and thyme, then drizzle with oil. Bake until base is crisp and cheese is bubbling,. Cut and serve.
Lumberjack Cupcakes
400g (2 large) apples, finely chopped
200g dates, chopped
1 t bicarb soda
1 C boiling water
125g butter
1 t vanilla
1 C sugar
1 egg
1 ½ C plain flour
Topping
60g butter
½ C brown sugar
½ C milk
2/3 C shredded coconut
Preheat oven to 150C. Place paper cases in 12 serve muffin tin.
Combine apples, dates, soda and water in a bowl, cover, stand until warm. In the meantime, cream, butter, vanilla and sugar in a bowl with electric beaters until light in colour and fluffy, add egg, beat until combined. Stir in sifted flour alternately with apple mix, pour in patty cases. Bake for 15-20 minutes. While they are baking make topping by combining all ingredients in a small saucepan and heating over low heat until butter is melted and sugar is dissolved. Remove cakes from oven after the 15 minutes is up and spread with topping. Return to oven and bake a further 10 minutes or until golden brown.
Choc chip muffins
90g butter, melted
¾ C caster sugar
210g milk choc bits
2 ½ C Self raising flour
1 egg, lightly beaten
1 ¼ C milk
Mix all ingredients together until just combined. Spoon into 12 deep greased muffin tins (each hole should be 2/3 full). Bake at 150C for 20 minute or until done.
Coconut Tartlets
Pastry
1 cup plain flour
½ cup self-raising flour
2 tablespoons castor sugar
125g cold butter, chopped
1 egg
1 tablespoon water
Raspberry jam
Red glace cherries
Filling
1 cup water
1 cup sugar
3 ½ cups coconut
3 eggs, lightly beaten
60g butter, melted
3 tablespoons milk
1 teaspoon vanilla
1 teaspoon baking powder
Pastry: Combine flours, sugar and butter in processor, process until combined. Add egg and water, process until mixture forms a ball, cover, refrigerate 30 minutes. Roll pastry out thinly between 2 sheets of plastic food wrap. Cut out pieces of pastry to line 18 deep tartlet tins (base measures 5cm). Place ½ teaspoon jam in each pastry case.
Filling: Combine water and sugar in pan, stir over heat until sugar is dissolved. Bring to boil, boil 3 minutes without stirring; cool 5 minutes. Place coconut in bowl, add sugar syrup, eggs, butter, milk, vanilla and baking powder, mix well.
Spoon coconut mixture evenly into pastry cases. Top each tartlet with a piece of glace cherry. Bake in moderate oven 30 minutes. Cool 5 minutes before removing from tins to wire rack to cool.
