It's been a very scattered two weeks since we came home from Tasmania. Pa went to hospital
Thursday, May 12, 2016
Monday, March 7, 2016
Dutch Drop Scones (Pancakes, Hot Cakes, Pikelets)
4, 8, 10 or 12 scoops Self Raising Flour
(depends on who's coming to breakfast!)
2, 4, 5 or 6 scoops Sugar
1 egg (regardless of batch size)
Milk (enough to make batter to a thick cream consistency)
Drop onto very hot flat pan and cook until bubbles appear - Flip - wait a minute then VOILA!
Scoop off, lather with butter and your choice of topping or,
stack and drizzle maple syrup over them!
Chocolate Syrup (for milkshakes or over ice cream)
2 cups water
1 cup best cocoa
4 cups of sugar
1 tspn vanilla essence
Heat cocoa and water with a whisk on a slow heat in saucepan. Gradually add sugar, whisking until all dissolved.
Bring this mix to the boil slowly. Let boil for 3 minutes.
Remove from the stove, add vanilla and salt.
Allow to cool. Refrigerate.
** This Syrup will make authentic milkshakes or thickshakes like a coffee shop! I add a teaspoon of coffee to mine and make "mocha". Ideal!
3 cups Self Raising Flour
2 tspn Baking Powder
2 tblspn Icing Sugar
200ml Thickened Cream
Preheat oven to 200c. Lightly handle mix. Don't overwork it. While still sticky and springy, turn out onto floured surface and mould circle shapes with small drinking glass.
Bake in the top rack of the oven for 15 minutes or less until just golden around the edges.
1 3/4 cups Sugar
2 cups Self Raising Flour
2/3 cup Cocoa
1 cup Water
185g Butter (softened not melted)
2 tspn Vanilla Essence
Preheat oven to 160c for fan forced oven. 180c for other.
Combine all ingredients in large bowl. Use mixer to fine, paler consistency.
Bake in oven 60 minutes. Check. Put on for further 10 minute intervals until cake tester is dry when placed into the middle of the cake.
Enjoy for morning tea with a good book and icy water! Never happier!
Thursday, February 11, 2016
Our famous Rocky Road - never disappoints is changeable and so much fun to make!
The basic recipe is:
400g dark chocolate
200g milk chocolate
250g mini marshmellows - interchangeable *
240g chocolate almonds - interchangeable *
150g Cherry Ripe (chopped) - interchangeable *
1/2 cup coconut
* For this rendition we interchanged with:
250g Smarties (M&Ms)
150g Gummi Bears
then carried on with the basic recipe.
TIP: In winter, assemble and put in airtight container on the bench. It will set fine.
In summer, put it in the fridge but bring it out 30 or more minutes prior to indulging - it will be too hard otherwise.