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Topics - johnro

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Breakfast / Oven-Baked Dutch Apple Pancakes
« on: January 21, 2013, 10:02:41 am »
Oven-Baked Dutch Apple Pancakes

Original recipe from food network - the pic attached is also from this site as I forgot about pic when I made these for brunch a couple of weeks back.

•   2 cans apple pie filling
•   2 tabsp butter
•   1 teasp ground cinnamon
•   3 eggs
•   125ml milk
•   60g p flour
•   1 tabsp sour cream
•   1 teasp lemon zest
•   1/4 teasp salt
•   Icing sugar, for dusting

1.   Preheat oven to 180⁰C.
2.   Using stove top or m’wave, warm the apple pie filling, butter, cinnamon.  Previously I have used fresh apples and sautéed with butter, brown sugar and cinnamon.
3.   In TMX beat eggs until frothy – 10 sec speed 5
4.   Add all remaining ingredients to TMX mixing until smooth – 15 sec speed 5.
5.   Place portions of apple mixture in the base of muffin or puff dumpling pan – top with pancake mixture. If using a sauté pan or skillet for apples which can be placed in the oven this dish can be cooked as 1 pancake
6.   Bake for 15 to 20mins, or until the pancake is puffed up and golden brown.
7.   Dust with icing sugar and serve warm.

Festive Seasons / Salted Caramel Fudge
« on: November 03, 2012, 08:43:03 pm »
Salted caramel fudge
Adapted from recipe on

1 can sweetened condensed milk
1 cup (250g) brown sugar
2 tabsp (50g) glucose syrup or 1 tabsp glucose (see below)
1/4 cup (65g) golden syrup
125g butter, chopped
200g white chocolate (I used choc melts)
1 teasp sea salt flakes

1. Add to TM bowl milk, butter, brown sugar and glucose, also golden syrup - cook 100⁰- 8 mins - speed 3/4.. Give sides of bowl quick  scrape.
2. Cook further 20mins varoma temp - speed 3/4.
3. Add chocolate - stir through 10-15 secs - reverse- speed 3-4
4. Pour into lined square pan or slice tray.
5.  Smooth top. Sprinkle with salt, pressing in with the back of a spoon to secure. Set aside for 30 minutes.
6. Cover with plastic wrap. Refrigerate until firm. Slice into small squares .

Below is the 2nd batch using 1 tabsp glucose - I will be doing this in future as I prefer the less gooey texture!

Condiments and Sauces / Balsamic glaze
« on: January 23, 2012, 10:54:23 am »
Balsamic Glaze - original recipe here

10g EVOO
4 lg cloves garlic
20g white wine
30g honey
100g balsamic vinegar
15g honey wholegrain or dijon mustard (used wholegrain tonight)
1 tabsp fresh oregano - I used a lg teasp dried

1. Place garlic in TMX - speed 7 - 5 sec
2. Add remaining ingredients - mix speed 6 - 5 sec
3. Cook 4mins 100 degrees speed 4 or until slightly thickened.
4. Brush salmon fillets prior to baking and again prior to serving.

Desserts / Apricot Sherbet
« on: January 07, 2012, 10:37:55 am »
Apricot Sherbet - Makes 1.5 litres
Original recipe is found in the Cuisanart Recipe book which comes with the icecream maker
150g sugar
150g water
825g (large can) apricot halves in syrup
50ml fresh lemon juice
150ml milk
150ml cream
1 tsp vanilla (I used vanilla bean paste)


1  Place sugar and water in  *: 90deg - 3mins - speed 2/3.  Add lemon juice. Cool completely - I placed in freezer to speed process.
2  Drain apricots reserving, place in  *: together with 150ml syrup form the apricots - speed 6 - 30sec or until completely smooth.
3  Add chilled sugar/lemon juice solution, milk, cream and vanilla.  Speed 6 - 1min.
4  This mixture can either be left in refrigerator and then churned in icecream maker for 50 - 55 mins or immediately churned. Alternatively for those without an icecream maker - place in feezer until firm but not frozen, cut in pieces and place back in  *: mix 20 secs speed 9 then a further 10 secs speed 4 return to freezer.

This was delicious with an almost fizz similar to sherbet - very much a contrast to the other 2 icecream which were served at the same time - salted caramel maple iceream and choc hazelnut - served with meringue nest and salted praline!!!!!!!!

Chit Chat / Thoughts are with WA members
« on: November 23, 2011, 08:49:31 pm »
The current bushfire situation in WA certainly reminds us that summer is here - after being on the edge of the fires here 2 yrs ago I have some understanding of the horror.  I hope that all family and friends are as safe as possible.  :)

CHRISTMAS / Chocolate Fudge
« on: November 22, 2011, 09:54:45 pm »
the link to the UK site is no longer working, scroll down for the recipe

After much research as to my confusion and perhaps offending those who have always believed that fudge is either chocolate or as is the British/Scottish tradition without chocolate I have solved the conundrum - apparently fudge is an American invention and the first fudge was chocolate free. However, the word fudge has become synonymous with chocolate and even more specific, extra chocolatiness like fudge brownies and chocolate fudge cakes. UK members do not associate fudge with chocolate - but similar to the above tablet fudge minus my addition of cocoa.  Thanks to Denise and Kim for making me aware of this recipe - below is the chocolate fudge from TMX UK site - I did include 1/8 teasp cream of tartar to ensure that the sugar did not crystalise, also included the butter from the beginning and left hot mixture in the jug the whole time, beating when the intense heat reduced slightly - will make another batch taking careful note of the extra time etc. The fudge is very smooth and not at all grainy - that is almost visible if the tablet fudge and this recipe pics are compared!!! Have I confused you all now!!!!!


Chookie we need your DH to be the official reviewer of these recipes  ;D  ;D

CHRISTMAS / Scottish Tablet (fudge)
« on: November 20, 2011, 07:38:29 am »
Tablet Fudge - I added 1/4 cup cocoa with the sugar etc at the start and 1 teasp vanilla essence in the final 10mins, great success - not 1 to do if you are in a hurry  :)  :)


Cakes / Choc-apricot cookie
« on: October 02, 2011, 09:18:56 am »
Choc-apricot cookie - makes 40 cookies
Original recipe from CWA Biscuits and Slices - p64 - contributed by Mary Hanslow,Tas.

125g softened butter
80g castor sugar
130g soft brown sugar
1 egg
3/4 cup dried apricots (forgot to weigh amount but I used less as that is all I had) or craisins (3/4 cup = 120g)
65g shredded coconut - can use up to 90g
150g SR flour (up to 200g for a firm dough - refer to pic on further posts)
180g choc chip - I used milk choc bits but white choc would also be great

1. Set oven 180 degs. Paper 2 biscuit trays.
2. Add dried apricots to TMX - chop 8 sec speed 7 - set aside - no need to clean bowl.
3. Add butter and sugars - cream on Speed 3 for 1 min - if necessary scrape bowl midway. Using the butterfly produces a very fluffy mixture which I prefer but not necessary.
4. Add egg - beat further 30 sec speed 6. Remove butterfly if using
5. Add all other ingredients - set 20 sec but up to 30secs, speed 2 until mixed. Scrape any additional  mixture form sides of bowl. It should be a firmer type dough - today my dough was a little too moist - see pic on post below as I used 190g coconut Sr flour and extra coconut.
6. Place teasps onto papered tray spaced apart to allow for spreading - flatten slightly
7. Bake 15 - 20 mins or until light golden colour. Allow to stand on tray 5mins before turning onto wire rack to cool.


Members' comments

Frozzie - tried these yesterday but with white choc and yum...very nice..will make again...took some over to a friends house and they loved them too.

Cakes / Potato Chip Cookies
« on: September 22, 2011, 01:18:46 am »
Very moorish!!!!!!!!!!!!!!!!!! however no responsibility will be accepted for the cravings for nor the possible health effects of these odd delights!!!!!!!Potato Chip Cookies – makes 70

The original recipe was given to me in a Christmas card - (about the time Noah built the ark!!!!!).  My KA had always been used to make these as I did not think that TMX could cope with amount but the resulting mixture was fabulous and I have never before made 70 from this mixture.

•   500g softened butter
•   330g castor sugar
•   2 teasp vanilla essence – 10ml
•   110g flaked almonds – (1 cup)
•   435g plain flour
•   85g plain broken potato chips – (1½ cups)

1.  Set oven 180⁰C.  Paper biscuit trays.
2.  Place cut up butter into TMX bowl – beat 2 mins - speed 5.
3.  Insert butterfly – add castor sugar and vanilla - beat 3 – 4 mins – speed 3 – 4 – may need to scrape sides of bowl.
4.  Remove butterfly – add almonds and mix 20 sec speed 2 - 3 – give bowl a scrape down.
5.  Add flour to bowl – interval speed – 2 mins – I found it best to stop a couple of times and scrape the bowl
6.  Add potato chip pieces – speed 2 - 1min.  Check potato chips are right through mixture – I used a spatula to mix before  spooning onto tray,
7.  Place large teasp mixture onto papered tray – leave room for spreading (20 teasp per biscuit tray).
8.  Bake 20mins or until slight golden.  Sprinkle with icing sugar

   ENJOY!!!!!!!! xx

 While the mixture is more like a cake dough when spooning onto tray, the biscuits are very crisp as a result of the shortening, almonds and potato chips.

Cakes / Super Easy Chocolate Cake - yes another one!!!!!
« on: September 21, 2011, 06:18:13 am »
Had some buttermilk which required using so dug out a recipe I have had for ages - from Super Food Ideas (I had cut the recipe out so the date is not on the page!). Super Easy Chocolate Cake

            170g plain flour - can use SR flour but omit bicarb
            1 teasp bicarb soda
            1/3 cup cocoa
            180g castor sugar
            250ml buttermilk
            2 eggs
            125g butter - melted and cooled
            1 teasp vanilla essence

Set oven 180oC.  Grease a deep round cake tin, lining base with paper. The tin I used was 20 cm x 6 cm.
If needed, pulverise sugar 15 -20 secs - speed 9.  Set aside.
Add butter to TMX - melt 60 degs - 3 - 4 mins.  - (butter is supposed to cool according to the original recipe but who has that time!!!)
Add all other ingredients to bowl, whiz unitl thick and creamy - 2 min- speed 7.
Bake 35 - 40 mins or until cooked when skewer tested..
Ice when completely cool.
This was iced with butter icing - 100g softened butter, 300g icing sugar, I tabsp cocoa + 2 tabsp milk - whiz 3 mins - speed 6.



members' comments

Hally - Its really, really delish. I used SR flour and I doubled the recipe.

Amanda - I made this cake, but had a little tweak here and there.
Used SR flour (couldn't find the baking soda, I think it ran off with the coconut)
Was a little surprised at the large amount of sugar, so cut it down to 150 gm
My eggs were large - weighed 100gm together, so cut down on the buttermilk too and only used 150gm.
Also reduced mixing speed and time to 30 seconds at speed 7.
Cake is wonderful - rich and moist and rose very well!

Sparkle - I made this awesome sounding cake, but don't know what went wrong. After being out of oven for a few minutes it completely deflated. Any ideas why???

Food For Thought - There are probably a couple of possibilities as to why.
1. Cakes hate to be over beaten.  Given the speed of the TM I would suggest that 3 mins on Sp 8 is quite a long time.  I think I'd halve that.
2. I would use SR flour, as the plain flour, butter milk and sugar are all heavy ingredients and 1 tsp of baking powder is possibly not enough.
3. The oven temperature wasn't on the right temp or there was a fluctuation of some kind.
I tend to think the last one is a bit of an excuse
Not sure if that helps but hope it does.

Sparkle - Thanks for getting back to me.  I tend to think maybe the first one. I only mixed it for one minute on speed 7 but it had lots of air bubbles which I forgot to tap out before placing in the oven. I also think I might have undercooked it 😏. I'll give it another go using your suggestion of SR flour.
Thanks again.

Cakes / Moist coconut cake
« on: September 19, 2011, 02:05:25 am »
All coconut cakes are equally tasty but this is probably the lightest one I have made - the original recipe is no. 6 of the AWW top ten with the recipe being found here .  Will post pics after icing and cutting a slice!

Moist coconut cake - Very light cake!!!!!!!!!!!! while it appeared very light when touched in the oven, due to the moistness of this cake it is quite dense.   But really delicious!!!!

125g butter, softened
½ teaspoon coconut essence
240g caster sugar
2 eggs
40g desiccated coconut
200g SR flour
250g light or extra light sour cream – (I used ½ and ½ sour cream and natural yoghurt)
80ml milk –  (I  used coconut cream)

Coconut ice frosting

320g icing sugar
110g desiccated coconut
2 egg whites
1 tablespoon water (20 ml)
pink food colouring

•   Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
•   Place butter, essence and sugar in TMX mix 30sec – speed 5.
•   Insert butterfly – 2 mins – speed 3.  Add in eggs, one at a time,beat 30 sec speed 3.
•   Remove butterfly add remaining ingredients  - beat 40 secs – speed 5.
•   Spread the mixture into the pan; bake for about 50 minutes or until cooked when tested.
•   Stand cake in pan for 10 minutes before turning onto wire rack.

Coconut ice frosting -  Combine all ingredients  in TMX  - beat 20 sec speed 5 - 6.  

members' comments

maddy - I made your cake (but turned into cupcakes). Love the taste!......but I confess to stuffing it up. After your direction of adding the butterfly and beating eggs......I didn't take the butterfly out, dumped the rest of the ingredients on top, and only then realised that you beat on speed 5.......then I knew I should have taken butterfly out! Mixed on regardless, so I really think it was well over whipped. Baked for 22 minutes but they sunk in the problem, icing covered it.
I did make the coconut ice, and used it on vanilla cupcakes.  I cut the sugar down to 290g, and added some more coconut for a stiffer consistency.....yummy.

MrsPlod - We've been making this recipe for a while, it's yummy thanks Johnro. This morning, I started making it and realised I have only half of the ingredients, so my subs were:
250 sour cream replaced by about 150g cream, 70g natural yoghurt and 60g strawberry yoghurt (cleaning out containers!)
80g milk replaced by 50g milk
No coconut
coconut essence replaced by 1t vanilla paste.
And yet it worked.

Zelda - I did a test run as I wanted to make it into a lemon and coconut cake and it was BEAUTIFUL and will ice perfectly - that is, if the butter icing defrosts ok! I played around with the quantities a bit which unusually for me worked. Will def. be making this cake again. Thanks for the inspiration.

Chit Chat / Another milestone to celebrate - 2000 posts for CC
« on: September 18, 2011, 08:55:29 pm »
Denise, you contribute so much to this forum in so many ways - your never ending support form across the other side of the world is wonderful and so appreciated!!!!! (My early morning forum browsing provided such great news!!!)

Chit Chat / Who undersatnds the art of ..........................?
« on: September 13, 2011, 10:15:33 pm »
How many have a divided household when it comes to filling the dishwasher? This SMH article provides many smiles and some understanding for the stackers among our family and visitors - enjoy the read -
Dishing it out to the stackers
We too have a lab who gets up close and personal with the DW.

Desserts / Sticky toffee pudding with butterscotch sauce
« on: August 27, 2011, 02:00:50 am »
Presently in the oven - will upload pic when sauce is made and ready to serve.  I realise that there are many versions of butterscotch type desserts on the forum so here is another!!!!!!! I used 3 tabsp (90g) syrup instead of dates and reduced the water.  A loose adaptation of the original recipe - Good Taste Magazine – 1997 - p15

Sticky toffee pudding with butterscotch sauce
Ingredients (serves 6 -8)
•   250mls (1 cup) water – reduce water if using syrup (100ml)
•   200g fresh dates, pitted, chopped – can replace dates with 3 tabsp (90g) syrup
•   1 tsp bicarbonate of soda
•   60g butter or margarine, softened
•   170g  sugar (I used raw)
•   1 tsp vanilla essence
•   2 eggs
•   230g  SR flour
•   Thick cream (optional), to serve

Butterscotch sauce
•   300mls thickened cream
•   300g brown sugar
•   125g chopped butter

1.  Preheat oven to 180°C. Grease a deep cake pan or casserole dish. (Line the base of the pan with non-stick baking paper –
(I did not do this).
2.  Combine boiling water and syrup in TMX – mix speed 3 - 30 sec.  Add bicarb – mix 10 sec speed 3.
3.  If using dates follow EDC sticky date recipe p 157. Set aside to cool. If using dates - place in TMX chop 8 secs - speed 4.  Add water and cook 5mins 100deg speed 1 - then mix 10 secs speed 4. Add bicarb and stir 3 secs, speed 2.
5.  Set aside to cool in separate bowl. Clean and dry bowl.
6.  Add sugar pulverize 20 secs speed 9. Insert butterfly.
7.  Add chopped butter and vanilla, mix 20 sec speed 4.  Mix further 1min 30 sec - speed 4 - light and creamy.
8.  Add eggs one at a time and continue same speed. Remove butterfly.
9.  Add flour and syrup mixture (or date mixture) mixing 10 sec speed 5. Pour mixture into the prepared pan and
     bake 45 minutes or until golden. Stand in the pan for 5 minutes then turn onto a wire rack to cool.

Butterscotch sauce - Place all ingredients into TMX – cook 5 mins 80⁰ speed 4 or longer if a thicker consistency is preferred.

Serve with warmed butterscotch sauce accompanied by thick cream or icecream.  Enjoy!!!!!!!

Oct 30 2011 - Save yourself some fiddling about if you wish to try this dessert - made it tonight and was short on time + both bowls were wet/dirty.  After melting butter, syrup and bicarb step.  Put everything in bowl including castor sugar or raw whatever your heart desires and mix speed 6 - 1 min.

Chit Chat / Warm wishes
« on: August 14, 2011, 10:54:03 pm »
To all those not feeling their usual lovely selves - warm wishes to all.  I am really drowning with the amount to be done at school this term, so pushed for forum time  :-*


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