My Favourite Recipes

Yes, I know; It's been a while since I blogged. My apologies.

Life was on a forwards path, or at least I thought. But now it's taken a turn, it's time to indulge you in one of my past-times which doesn't fail me. Cooking.

Plus, I found a few weeks ago I needed one of my recipes but didn't have the book with me. So, if I publish a small collection of fail-safe-always-need-to-know recipes, I can source them when I'm not near my bookshelf!

So here we go.....

Baileys Irish Cream
400ml can condensed milk
300ml cream
3 eggs
1 Cup Whisky/Brandy (Scotch)
1 Tbsp chocolate topping
1 tsp coconut essence
Mix well in blender and bottle. Consume within 4 days

Sweet Muffins - general mixture 
1 Cup honey
1 egg - beaten
1 1/4 Cups milk
100g butter - melted
2 Cups Self Raising flour

Options to include:
1/2 Cup walnuts
1/2 Cup chocolate chips
2-3 bananas - mashed

or

1/2 cup walnuts
1/2 cup sultanas
stewed apple pieces
cinnamon

Combine all ingredients, making sure flour is mixed in last. Mixture does not have to be entirely smooth when 'fully mixed'. Bake for 15-20 minutes at 180 degrees.

Carrot and Zucchini Muffins
1/2 Cup SR wholemeal flour
1/2 Cup SR flour
1/4 Cup brown sugar
1/4 tsp bicarb soda
1/4 tsp cinnamon
1 grated carrot
1 grated zucchini
1/4 mixed crushed nuts
1/2 Cup milk - scant
45g butter - melted
1 egg

Combine all ingredients, mixing well. 20 minutes at 200 degrees.

Chocolate Chip Cookies
125g butter
1/2 Cup sugar
1/2 Cup brown sugar - lightly packed
1/2 tsp vanilla essence
1 egg - lightly beaten
1 3/4 Cup SR flour
1/2 tsp sale
125g chocolate chips
60g walnut pieces

Cream together butter, sugars and vanilla. Add egg gradually, beating well after each addition. Mix in sifted flour and salt. Add chocolate chips and walnuts.
Shape teaspoons of mixture in to small balls, place on lightly greased oven tray. Allow room for spreading. 10-12 minutes at 180 degrees.

Apricot Cream Pie
425g can apricot halves
1/2 Cup sugar
2 Tbsp SR flour
200g light sour cream
1 egg
1 tsp vanilla essence
cinnamon - to top

Drain apricots and place in pie dish. Combine sugar, flour, add egg, sour cream and vanilla. Beat until smooth. Pour over apricots. Sprinkle with cinnamon. 40 minutes at 190 degrees.

Basic Pizza Dough
3/4 Cup warm water
1 tsp olive oil
7g satchel dried yeast
2 Cups plain flour
1/2 tsp salt

Dissolve y east in water. Stir in oil.
In large bowl stir flour, salt and yeast mixture until blended. Kneed for 2 minutes. Cover bowl with greaseproof paper. Let dough rest for 5 minutes. Roll out to required size. Brush top of dough lightly with oil prior to adding toppings. Crust cooks best at 12-15 minutes at 200 degrees.

Bechamel Sauce
60g (3 Tbsp) butter
1/3 Cup plain flour
salt and pepper
pinch nutmeg
2 Cups milk
125g cheddar cheese - grated
3 Tbsp Parmesan cheese

Melt butter in saucepan. Add flour, salt, pepper and nutmeg. Blend until smooth. Stir over heat for 1 minute. Gradually add milk and stir until sauce boils and thickens. Reduce heat, cook 1 minute. remove from heat and stir in cheeses until they melt.

Pineapple & Cherry Fruit Loaf
1 packet glace cherries, halved
equal quantities of glace pineapple, small chunks, and glace ginger
125g butter
1/3 Cup castor sugar
2 eggs
1 Cup plain flour
1/3 Cup SR flour
1/3 Cup Milk
1 Tbsp cream sherry

Grease and line loaf pan. Mix butter and sugar. Add eggs, 1 at a time. Mix in fruit, half of flour, milk and sherry. Add remaining flour. 80 minutes at 150-160 degrees.

Thai Dipping Sauce
1 Cup sugar
1/2 Cup vinegar
1/3 Cup water

Simmer to syrup. Add chill, cucumber, onion etc.

Light and Easy Boiled Fruit Cake
375g mixed dried fruits
3/4 Cup soft brown sugar
1 tsp mixed spice
1/2 Cup water
125g butter
1/2 Cup sherry
2 eggs - lightly beaten
2 Tbsp marmalade
1 Cup SR flour
1 Cup plain flour
1/2 tsp bicarb soda
Optional topping - 1/3 cup toasted muesli, chopped walnuts and cherries.

Place fruit, sugar, spice, water and butter in large saucepan. Bring to boil. Simmer for 3 minutes. Remove and cool. Add sherry, marmalade and eggs. Fold in sifted flours and bicarb soda. Grease and line 20cm round pan. Two and quarter hours at 160 degrees.

Chocolate Mousse
200g dark chocolate - chopped
20g butter
250ml thickened cream
3 eggs - separated

Melt chocolate and butter in double boiler.
Whip cream to soft peaks.
Whip egg whites to soft peaks.
Add eggs one at a time to cooled chocolate mixture. Fold in cream. Fold in egg whites. Pour in to desired servingware and chill for at least an hour.