I collect recipes. I have magazines and folders and catalogue cards and scraps of paper with hastily scribbled recipes everywhere. And now that I have this blog, I have my blog books – the place to record ideas, and more recipes.
Recently I started a new book. The other day I was surprised to discover a new recipe in it – written by my 8 year old daughter. It goes like this (spelling and all):
“The best recipie ever
1. cup of love
2. worm cups of yummy enthusiasim
3. Sprinkle of care.
Then you have your family bread”
And for something wholesome to chew on as we ponder the words of babes, I offer this wonderful crunchy flavor-filled and easy to make muesli bar. Perfect for school lunch boxes, work day treats, or general munchies.
Seedy Apricot Muesli Bar
- 1 c oats
- ½ c sesame seeds
- ½ c sunflower seeds
- ½ c pumpkin seeds
- ½ c raw cashews, crushed
- 2 T wheatgerm
- 1 T linseed meal
- 1 c desiccated coconut
- 1 c dried apricots, chopped
- 1 T white chia seeds
- 125 g butter
- ½ c honey
- 1/3 c brown sugar
Line a 16 x 28 cm tray.
In a large frying pan, cook oats, nuts, and pumpkin, sunflower and sesame seeds over a medium low heat for 5 minutes, stirring frequently. Add wheatgerm, linseed meal and coconut and cook for a further 4 minutes, stirring constantly until ingredients are just starting to brown. Remove immediately from heat and place in large bowl. Add apricots and chia seeds.
In a small saucepan heat butter, sugar and honey until sugar is dissolved. Bring to a boil, and then reduce to a simmer and cook for 6 minutes without stirring. Pour into dry ingredients and mix well – but quickly.
Press mixture into the tray and press down evenly. Refrigerate for a few hours before slicing.
I make a lot of cookies. Lots and lots of cookies. They fit the bill from everything from lunch box sweet treats and school cake stalls to going away parties for soccer coaches! So I need to have a lot of recipes up my sleeve to keep things interesting.
I have a very large cookbook and foodie magazine collection to keep me inspired, and often I turn to my oldest books for tried and true recipt ideas. the trusty Country Women’s Association for simple, reliable and straightforward recipes.
This recipe isn’t actually old, but since it has come from the Country Womens’ Association it might as well be. Recipe adapted from “Biscuits and Slices : Traditional, Tempting, Tried and True”, Penguin Books, 2009.
• 125 g softened butter
• 1/3 c caster sugar
• ½ c brown sugar, firmly packed
• 1 egg
• 1 c self raising flour, sifted
• 1 c shredded coconut
• 1 c dried apricots, chopped
• 1 c dark chocolate bits
Preheat oven to 180C. Line 2 large baking sheets with baking paper.
Cream butter and sugars until light and fluffy. Beat in egg. Stir in flour until well mixed. Add coconut apricots and chocolate bits and mix well. If your dough feels a bit soft, refrigerate for 30 minutes before baking.
Mould teaspoons of dough into balls and flatten slightly on trays, leaving about 5 cm between them to allow for spreading.
Bake for about 12 minutes or until beginning to brown around the edges. Remove from oven and leave on trays for 5 minutes before placing on a wire rack to cool completely.
Makes about 30.
I often bypass cookie recipes that involve kneading the dough. I always think of them as a hassle, although the truth is, kneading the dough is not a lot of work, and is actually kind of fun.
These cookies have a very rich chocolate flavour, a good crunch and they melt in your mouth. They are adapted from an Australian Women’s Weekly cookbook (always reliable) called “Bake”. Another one of my ‘go to’ books for kids treats and quick desserts.
- 250 g butter, softened
- 1 c pure icing sugar
- 1 ¼ c plain flour
- ½ c rice flour
- 1/3 c cocoa powder (my preference is the Woolworths Home Brand because it is very intense)
- 125 g dark chocolate bits
- 2 T icing sugar, extra
- 1 T cocoa powder, extra
Beat butter and sugar in a medium bowl until light and fluffy. Add sifted flours and cocoa in 3 batches. Knead on a floured surface until smooth.
Roll dough between sheets of baking paper to 3/4 cm thick. Refrigerate for 30 minutes.
Preheat oven to 160C, and line two large baking sheets with baking paper.
Cut stars (makes about 30 x 6.5 cm stars) from dough. Place them about 4cm apart on oven trays. Decorate with chocolate bits.
Bake for 16-18 minutes. Cool on trays.
Sift combined extra icing sugar and cocoa onto cookies before serving.
These cupcakes are divine. The combination of raspberry and rose with a sweet vanilla icing works deliciously well. And they are SO easy.
- 125 g butter, softened
- ¾ c caster sugar
- 3 eggs
- 1 1/3 c self-raising flour
- 1 c ground almonds
- 1/3 c milk
- ¾ c raspberries (fresh or frozen), plus extras for decorating
- 1 t rosewater *
Preheat oven to 180C. Line a 12 x medium sized cup muffin pan with paper cases.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in flour, ground almonds, milk, and rosewater. Then very gently fold in the raspberries.
Divide batter between cases. Bake for 16-18 minutes or until skewer inserted into the centre comes out clean. Leave to cool in pan.
- 175 g butter
- 1 1/2 c icing sugar
- 1/4 t rosewater
- 1/2 t vanilla
Beat all ingredients together until light and fluffy. Spread generously over cupcakes and top with raspberries.