May 19th, 2008 by alice
Tags: Chocolate, Chunk, Cookies, Oatmeal
INGREDIENTS
- 1 (18 1/4 ounce)packagewhite cake mix
- 1 (3 1/2 ounce)packageinstant butterscotch pudding mix
- 2/3cuprolled oats
- 1/2cupvegetable oil
- 1/2cupsour cream
- 1/4cupwater
- 2teaspoonsvanilla extract
- 1cupsemi-sweet chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease cookie sheets.
- In a large bowl, stir together cake mix, instant pudding, and rolled oats.
- Add oil, sour cream, water, and vanilla; mix until smooth and well blended.
- Stir in chocolate chips.
- Roll dough into 1 1/2 inch balls, and place 2 inches apart on the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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May 14th, 2008 by alice
Tags: Chocolate, Cookies, Out, Roll, Sugar
INGREDIENTS
- 1/2cupmargarine
- 3/4cupsugar
- 1egg
- 3/4teaspoonvanilla
- 1tablespoonmilk
- 1 1/2cupsflour
- 1/3cupcocoa
- 1/2teaspoonbaking powder
- 1/8teaspoonsalt
DIRECTIONS
- Cream margarine and sugar together with electric mixer.
- Add egg and beat with electric mixer.
- Add vanilla and milk and beat with electric mixer until light and fluffy.
- In a separate bowl, stir together flour, cocoa, baking powder, salt.
- Stir with a spoon, the flour mixture into the creamed mixture.
- Place dough into lock seal bag. refrigerate 2-3 hours or overnight.
- Preheat oven to 325 degrees F.
- Lightly flour dough board.
- Using a floured rolling pin, roll out half of dough to 1/8 inch thickness.
- Cut into desired shapes with floured cookie cutters.
- Place cookies onto ungreased cookie sheets and sprinkle lightly with granulated sugar.
- Bake 6-8 minutes, or until touched lightly in the center of cookie with finger the imprint does not show.
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May 13th, 2008 by alice
Tags: , Bake, Bar, Bars, Chocolate, Fingers
INGREDIENTS
-
Chocolate fingers
- 125gbutter(4.4 oz)
- 200gsweetened condensed milk(7 oz, full tin = 397g or 14 oz)
- 225gbiscuits(crushed, 8 oz)
- 3/4cupcoconut
- 3/4cupsultanas
- 2tablespoonscocoa powder
- 1teaspoonvanilla extract
-
chocolate icing
- 1tablespoonbutter
- 1tablespoonboiling water
- 50g finely gratedchocolate(2 oz)or2 tablespoonscocoa powder
- 225gicing sugar(powdered sugar or 8 oz)
- 1teaspoonvanilla extract
DIRECTIONS
- Line a 20 x 31 cm(8 x 12 inch) container with plastic clingfilm.
- Melt the butter over a very low heat completely in a saucepan, then add the condensed milk and keep mixing until the butter “dissappears’, ie) there is no yellow showing in the mixture.
- Combine condensed milk mixture with all the dry ingredients of the chocolate fingers part of the recipe and mix well.
- Press mixture into a 20 x 31 cm (8 x 12 inch) container.
- Ice with chocolate icing.
- Refridgerate until firm.
- Once firm, make a cental cut to cut the slice in half and then gently use the clingfilm to ease the slice out of the pan and cut it into fingers or squares on a cutting board.
- Store in an airtight container in the refrigerator.
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April 29th, 2008 by alice
Tags: Banana, Cake, Caramel, Chocolate, Chunk
INGREDIENTS
- 2cupsplain flour
- 1teaspooncinnamon
- 1/2teaspoon gratedfresh nutmeg
- 1/4teaspoonground cloves
- 1teaspoonsalt
- 1teaspoonbaking soda
- 3largeeggs
- 1 1/4cupssunflower oil
- 1 3/4cupscaster sugar
- 1tablespoon purevanilla essence
- 3/4cup coarsely chopped toastedpecan nuts
- 3ounces goodchocolate, broken into chip size pieces(I favour Green and Blacks)
- 3 ripebananas, peeled and diced
-
CARAMEL TOPPING
- 1 1/4cups of firmly packed softlight brown sugar
- 1tablespoonmilk
- 1tablespoondouble cream
- 4tablespoonsunsalted butter, cut into pieces
DIRECTIONS
- Pre-heat the oven to 180*C/350*F. Grease and flour a 12 cup tube or bundt pan, shaking out all the excess flour.
- Sift together the flour, cinnamon, nutmeg, cloves, salt and baking soda. Set aside. Beat together the eggs, caster sugar and oil with your electric beaters on medium speed until the sugar is totally emulsified, about 2 to 3 minutes. Beat in the vanilla essence. Slowly beat in the dry ingredients, scraping down the bowl to make sure it all gets mixed in well. Fold in the pecan nuts, chocolate and banana chunks very carefully with a rubber spatula taking care not to mush the bananas up. Scrape into the prepared pan.
- Bake for 50 minutes. Test with a wooden skewer to see if it is done. It should come out clean if it is. If not, bake for an additional 5 to 10 minutes.
- In the meantime combine all the topping ingredients in a small saucepan over low heat and cook until the butter and sugar are melted and it begins to boil. Simmer for about 10 minutes while you are waiting for the cake to finish.
- Remove the cake from the oven and poke holes all over the hot cake (without removing from pan) and spoon the caramel glaze over the top, stopping every now and then to let the cake absorb it. If it starts to pool, poke some more holes in the cake. Let cook completely in the pan on a wire rack before removing and unfolding it onto a plate. I then put another plate on top and flip it over until the flat side is on the top again. Delicious!
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April 28th, 2008 by alice
Tags: Basic, Chocolate, Frugal, Sauce
INGREDIENTS
- 2ouncessemisweet baking chocolate
- 1 1/2cupssugar
- 2tablespoonsbutter
- 1teaspoonsalt
- 1/2cupboiling water
- 1teaspoonvanilla
DIRECTIONS
- Melt chocolate in a double boiler.
- Stir in butter, then boiling water, then sugar and salt.
- Cook stirring occasionally, for 15 minutes.Remove from heat and stir in vanilla.
- The sauce is best when served warm.
- Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute.
- To store pour into sterilized glass jars.Allow sauce to cool before refrigerating.
- It will keep for 6 months in the refrigerator.
- Variations:.
- :Add any of the following flavorings in place of or in addition to the vanilla:.
- :1 ts orange extract or 1/3 c orange juice.
- :1 ts mint extract.
- :1/8 c crushed strawberries or rasberries, chopped raisins or nuts.
- :1 tb Creme de Menthe, Coffee liqueur, Spice orange Cordial or other.
- :flavored liqueur.
- :1 ts instant coffee.
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