Being someone who loves to write, also means having the option now of many places to share my thoughts, opinions and comments-Now that we are really & truly into the final leg of our challenge, 24 Blogging Days of posts, what else could I add today??
Initially, I had thought of sharing a poem, but I changed my mind, again!
FOOD! Yes, food, glorious food! With my shopping list set to soar, I have been hunting down yummy, but affordable treats for the holidays. I also LOVE to cook! :)
TRY THESE FOR STARTERS!!
DOUBLE CHOCALATE SPRINKLE BISCUITS
DOUBLE CHOCALATE SPRINKLE BISCUITS
Makes
40
Ingredients
250g butter, softened
3/4 cup caster sugar
1/2 cup sweetened condensed milk
2 1/2 cups self-raising flour, sifted
250g packet white choc bits
375g packet milk choc melts
1/3 cup hundreds and thousands
Method
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Using an electric mixer, cream butter, sugar and condensed milk until light and creamy. Add flour and mix on low speed until dough almost comes together.
Stir in choc bits. Roll tablespoons of mixture into balls and place on prepared trays. Bake, 1 tray at a time, for 12 minutes or until light golden. Stand biscuits on trays for 5 minutes. Transfer to a wire rack to cool.
Place choc melts in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) in 30 second bursts, stirring every 30 seconds with a metal spoon, until smooth. Spoon melted chocolate into the centre of each biscuit. Sprinkle with hundreds and thousands. Allow to set. Serve.
SourceSuper Food Ideas - April 2006 , Page 78
Recipe by Janelle Bloom
40
Ingredients
250g butter, softened
3/4 cup caster sugar
1/2 cup sweetened condensed milk
2 1/2 cups self-raising flour, sifted
250g packet white choc bits
375g packet milk choc melts
1/3 cup hundreds and thousands
Method
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Using an electric mixer, cream butter, sugar and condensed milk until light and creamy. Add flour and mix on low speed until dough almost comes together.
Stir in choc bits. Roll tablespoons of mixture into balls and place on prepared trays. Bake, 1 tray at a time, for 12 minutes or until light golden. Stand biscuits on trays for 5 minutes. Transfer to a wire rack to cool.
Place choc melts in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) in 30 second bursts, stirring every 30 seconds with a metal spoon, until smooth. Spoon melted chocolate into the centre of each biscuit. Sprinkle with hundreds and thousands. Allow to set. Serve.
SourceSuper Food Ideas - April 2006 , Page 78
Recipe by Janelle Bloom
Or guys, how about this delicious Lemon Meringue?! OH COME ON!!! lol
Preparation Time
20 minutes
Cooking Time
60 minutes
Ingredients (serves 8)
225g (1 1/2 cups) plain flour
55g (1/2 cup) almond meal
60g (1/3 cup) icing sugar mixture
125g chilled butter, chopped
1 egg yolk
Lemon filling
5 eggs, lightly whisked
300ml thin cream
155g (3/4 cup) caster sugar
1 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
Meringue
3 egg whites
100g (1/2 cup) caster sugar
Method
To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.
Notes & tips
Prep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)
SourceAustralian Good Taste - July 2006 , Page 103
Recipe by Sarah Hobbs
20 minutes
Cooking Time
60 minutes
Ingredients (serves 8)
225g (1 1/2 cups) plain flour
55g (1/2 cup) almond meal
60g (1/3 cup) icing sugar mixture
125g chilled butter, chopped
1 egg yolk
Lemon filling
5 eggs, lightly whisked
300ml thin cream
155g (3/4 cup) caster sugar
1 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
Meringue
3 egg whites
100g (1/2 cup) caster sugar
Method
To make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together.
Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.
Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C.
To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.
Notes & tips
Prep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)
SourceAustralian Good Taste - July 2006 , Page 103
Recipe by Sarah Hobbs
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