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Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

FUDGE CUPCAKES

Makes 20 cupcakes

200ml water
85g butter
85g caster sugar
1 tbsp golden syrup
3 tbsp milk
1 tsp vanilla extract
1 tsp bicarbonate of soda
225g plain white flour
2 tbsp cocoa powder

Topping

50g butter
100g white chocolate
4 tbsp water
350g icing sugar

Chocolate curls

200g plain chocolate

1. Preheat oven to 180˚C. Put 20 patty pan cases in muffin tins.

2. Put water, butter, sugar and golden syrup in saucepan. Heat gently, stirring, until sugar has dissolved, then bring to boil. Reduce the heat and cook gently for 5 minutes. Remove from heat and leave to cool.

3. Put milk and vanilla extract in bowl. Add bicarbonate of soda and stir to dissolve. Sift flour and cocoa powder into separate bowl and add syrup mixture. Stir in the milk and beat until smooth. Spoon the mixture into patty cases until they are 2/3 full.

4. Bake cupcakes in preheated oven for twenty minutes, or until well risen and firm to touch. Transfer to a wire rack and leave to cool.

5. To make topping put white chocolate into a small heatproof bowl, add water and butter and the bowl over a saucepan of gently simmering water until melted. Stir until smooth. Leave to stand over water. Sir the icing sugar into the bowl and beat until smooth and thick. Top up the cupcakes with the icing. Leave to set. Serve decorated with chocolate curls made by shaving the chocolate with a potato peeler.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Peppermint Slice

Ingredients:
2 pkts 250g malt biscuits
185g butter
400g tin condensed milk
250g dark chocolate
185g dark chocolate buttons
peppermint essence

Method:
1. Melt together the condensed milk, butter and dark chocolate over low heat until combined. Add a few drops of peppermint essence.
2. Crush biscuits in a freezer bag using a rolling pin.
3. Add crushed biscuits to chocolate mixture
4. Line a large slice tin with cling wrap and press mixture into tin.
5. Melt chocolate buttons in microwave for one minute and spread over the top.
6. Refrigerate for 30 minutes before slicing into small squares.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

M & M’s Cookies

Ingredients:
• 250 g butter, softened
• 1 ¼ cups icing sugar
• 1 teaspoon vanilla extract
• 2 cups plain flour
• ½ cup rice flour
• 1/3 cup corn flour
• 70 g mini M & M’s
• 2 tablespoons milk

Method:
1. Beat butter, sifted icing sugar and vanilla extract in a small bowl with electric mixer until light and fluffy. Transfer into a large bowl stir in sifted flours and M & M’s in two batches, and then add the milk.

2. Divide the mixture in half; knead each half on floured surface until smooth. Then roll each half into 25 cm logs. Wrap each log in baking paper, refrigerate about 1 hour until firm.

3. Preheat oven to 160ºC/140ºC fan forced. Grease oven trays, line with baking paper. Cut logs into 1cm slices; place about 3cm apart on oven trays. Bake about 20 minutes. Cool on wire racks.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

MINI ANZACS

MAKES 36

Ingredients:
½ cup rolled oats
60g butter
1 tablespoon golden syrup
¼ teaspoon bicarbonate of soda
½ cup plain flour
½ cup caster sugar
1/3 cup desiccated coconut

Method:
1. Preheat oven to 150ºC/13ºC fan forced. Grease two oven trays,
2. Blend or process oats until chopped coarsely
3. Combine butter and syrup in medium sauce pan, stir over low heat until smooth. Remove pan from heat; stir in bicarbonate of soda and remaining ingredients.
4. Roll rounded teaspoons of mixtures into balls. Place 5cm apart on trays, slightly flatten. Bake about 12-15 minutes; cool on trays.

KidsChooks · **Joined:** Sat Apr 28, 2012 7:40 pm **Posts:** 1

Chicken Marsala

INGREDIENTS

•4 boneless, skinless chicken breasts, pounded thin
•1 cup of all purpose flour
•1 tsp of salt
•1 tsp of fresh ground black pepper
•1 tsp of dried marjoram
•2 eggs, beaten with a little milk
•2 Tbls of extra virgin olive oil
•3 Tbls of butter
•2 shallots, chopped
•2 cloves of garlic, chopped
•2 cups of sliced mushrooms (white button. baby portabella, porcini, etc.
•3/4 cups of sweet Marsala wine
•1 cup of chicken broth
•1/2 cup of heavy whipping cream (optional)
•1/4 cup of fresh flat leaf parsley

PREPARATION

•Using a medium size bowl, season the flour with the salt, pepper and marjoram.
•Place the beaten eggs in another bowl.
•Dip the chicken in the egg mixture and then in the flour mixture.
•In a large frying pan heat the olive oil and butter.
•Saute the chicken for 2 minutes on each side until browned.
•Remove the chicken from the pan and drain on a paper towel.
•In the meantime sauté the shallots, garlic and onions in the remaining butter and oil.
•Cover and cook on medium heat for around 4 to 5 minutes until the mushrooms are tender.
•Turn the heat up and deglaze the pan with the Marsala and broth while scraping all the bits off the bottom with a wooden spoon..
•Reduce the mixture to about half.
•Stir in the cream if you wish.
•Lower the heat and return the chicken to the pan and cook covered for 2 minutes until the chicken is heated through and tender.
•Plate the chicken and top with the Marsala and mushroom sauce.
•Garnish with parsley and serve.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Apple & Cinnamon Scones

Makes 12

2 cups self raising flour
30g butter cut into small pieces
1/3 cup caster sugar
1 green apple peeled and grated
1 teaspoon ground cinnamon
1 egg beaten
1/3 cup milk

1. Preheat oven to 220˚C. Place flour in a bowl, add butter and rub using finger tips.
2. Stir in sugar, apple and cinnamon. Combine egg and milk. Make a well in centre of mixture. Pour in liquid all at once, reserving one teaspoon.
3. Mix into a soft dough. Turn out onto a floured surface. Knead dough lightly. Roll out to form a 2cm round. Cut into rounds using cutter.
4. Place on greased baking tray. Glaze with remaining liquid.
5. Bake for 10-12 minutes. Cool on a wire rack. Serve with brandy cream.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Panforte di Siena

SERVES 12

125g orange and lemon peel chopped
2 tablespoons brandy
125g silvered almonds
125g hazelnuts
125g plain flour
2 tablespoons cocoa powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
150g caster sugar
150ml dark honey
1 tablespoon of icing sugar mixed with
½ teaspoon ground cinnamon

1. Pre-heat oven to Pre-heat oven to 180˚C (160˚fan forced).
2. Grease and line the bottom of a 20cm round cake tin with baking paper.
3. Combine the mixed peel and bandy in a large bowl and set aside.
4. Place almonds and hazelnuts on separate baking trays and place both in oven for about 5-8 minutes or until lightly golden. Do not burn nuts. Remove from oven and reduce the oven temperature to 140˚C (120˚fan forced). Rub the hazelnuts with a clean tea towel until most of the skin comes off.
5. Coarsely chop the hazelnuts and add them along with the almonds to the macerated peel.
6. Set a sieve over the bowl and combine the flour, cocoa and spices in the sieve. Sift into the nut/peel mixture.
7. Combine the sugar and honey in a heavy based pan and stir over a low heat until the mixture comes to a boil, then simmer for 3-5 minutes.
8. Pour syrup over cake mixture and stir in well. Pour into the prepared cake tin and bake for about 40 minutes.
9. Remove from oven and cool on wire rack.
10. After 20 minutes, sprinkle with icing sugar and cinnamon mixture. When completely cool remove panforte from tin and remove baking paper. Leave for a day before dusting with extra icing sugar and cutting into small wedges. It can be stored in an airtight container for up to 3 days if it lasts!

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

TRIPLE CHOCOLATE CHEESECAKE

INGREDIENTS:
185g plain chocolate biscuits, crushed
90g butter, melted
500g cream cheese softened
400g can sweetened condensed milk
300ml carton cream
1 tbsp gelatine
¼ cup water
100g white chocolate melts, melted
100g milk chocolate melts melted
100g dark cooking chocolate melted

METHOD:
Combine biscuits and butter, press into base 23cm springform pan, refrigerate until firm. Beat cream cheese and sweetened condensed milk until smooth, beat in cream. Sprinkle gelatine over water; dissolve over hot water, cool, beat into cream cheese mixture. Divide into three. Fold each of the chocolates into each batch to give white, milk and dark chocolate mixtures. Spoon cheesecake mixture evenly into prepared crust in dark, white and milk chocolate layers, setting between each layer.
Refrigerate until set.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

CHOCOLATE & HAZELNUT FRIANDS

Ingredients:
6 egg whites
185g butter, melted
1 cup (100g) hazelnut meal
1 ½ cups (204g) icing sugar
½ cup (75g) plain flour
1 tablespoon cocoa powder
100g dark eating chocolate finely chopped
¼ cup coarsely chopped roasted hazelnuts

Method:
1. Preheat oven to 200ºC/180ºC fan forced. Line 12 hole oval friend pan with paper cases.
2. Place egg whites in medium bowl; whisk lightly with fork until combined. Add butter, hazelnut meal, sifted icing sugar, plain flour and cocoa powder and chocolate; stir until combined.
3. Divide mixture among pan holes; Sprinkle with nuts. Bake about 25 minutes. Stand friends about 5 minutes before turning top side up onto wire rack to cool.

Variation: Replace with 100g finely ground pecans and 35g coarsely chopped pecans.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

EASIET FRUIT CAKE EVER

750g mixed fruit
½ cup water
1 cup self raising flour
1 egg
440g tin condensed milk

Put half the fruit in sauce pan, pour water over, bring to the boil and boil uncovered for 1 minute. Remove from heat and cool.

Add remaining fruit, sifted flour, condensed milk and lightly beaten egg. Mix well. The mixture turns out a bit sloppy.

Spoon into well greased and greased paper lined 20cm square cake tin. Because this cake has very little fat, the tin must be very well greased.

Bake in a slow oven for about an hour, or until cooked when tested. I have cooked it at a temperature of 150 degrees, slower cooking tends to produce a moister cake. I just put it on top of the oven and begin testing after about 50 minutes. This recipe is almost foolproof. It must be if I can do it.

"I sometime put blanched almonds on the top, or a few drops of almond essence or brandy.

I have been making this cake since 1972, when I found it in the Women’s Weekly. A woman from New Zealand sent it in. It cost $2.00 to make back then."

Thank you to my neighbour who passed this recipe on to me

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