Helene you are a champion!!! After watching Masterchef final last night, decided I would look at the recipe of the wonderful dessert and discover your carrot sorbet inspired by NOMA - thank you for doing the hard work at converting!!!!!!!   

My DD's MIL living in Bundaberg is wanting to purchase a thermie - any wonderful forum members consultants in this area  

Thank you Frozzie for bringing my attention to this recipe on one of your posts to CC - this 2nd batch is a success as yesterday I used SR flour and ended up with a very thin slice on a biscuit tray.

Not a Scotch Finger Biscuit - Original recipe
You will note that I have changed some quantities to that of the original recipe

375g plain flour
1 teasp baking powder
Ύ cup (110g) malted milk powder
200g butter, at room temperature - I did not bother about temp took both butter and philly cheese from 'fridge
100g cream cheese, at room temperature
200g sugar
1 large egg, at room temperature - again I did not bother with temp, but used I egg + a yolk as eggs were small
1 teasp vanilla extract
 
1. Preheat oven to 180⁰C
2. Pulverise sugar – 3 secs – speed 9.
3. Add cubed butter + cubed cream cheese - speed 5 – 4 mins – scrape down sides of bowl during this time. The mixture needs to be very light and creamy - I inserted butterfly at this stage and beat further 1min - speed 4
4. Add the egg and vanilla – combine 30 sec – speed 4. Remove butterfly
5. Add sifted flour, malted milk powder, baking powder – mix 20 secs – speed 5.  Beat together just enough to combine (mixture is not as moist as a cake dough but moister than jam drops)
6. Either pipe or place teasps mixture onto papered biscuit tray.
7. Bake 15 - 20 mins until light golden colour. Transfer to wire racks to cool completely

Enjoy!!!!!!!!!!    

        This forum member accepts no responsibility for the potential side effects of this very moorish biscuit - direct all concerns to here            



members' comments

JD - thanks so much for the recipe & conversion, it's a winner in this house.  DH is not a great biscuit eater but commented (without prompting) after the first bite that he enjoyed it so now I will be expecting him to at least help me eat the rest. Must say he wasn't able to recognise it as tasting similar to a scotch finger but as long as he enjoyed it, I am happy with that.

Hally - Just made these using skim milk powder, don't know what the true version tastes like but these are yumbo. They are truly delicious.
Robyn how did you make yours look so beautiful, my piping didn't turn out like yours.

Johnro - Hally, I used the large piping bag that I use when making individual meringues with a large open star plastic nozzle and piped them no bigger than a 2.5-3 cm diameter.

DJ - Made 36, not piped but spooned. Declared a hit by the family. I had no cream cheese and no car to get some so defrosted some of my homemade ricotta ( made from whey, from cheese making earlier in the year). I only had 83 grams!  Worked fine.
Oh this is probably heresy on here but rather than bother with butterfly etc I just used my Kenwood and K beater for whole thing! Great how you can improvise isn't it. Thanks for the recipe.

Frozzie I would much prefer it to be the European winter - more chance of being in contact with you on the forum - stop enjoying the northern hemisphere summer and come back to chat (my nocturnal ramblings are never quite the same!!!!!!! without the instant responses from you!!!!!!!! Seriously though I hope that all is bright in your part of the planet.      

Minestrone Soup with Beef

Number of People: - 6 people
Ingredients:
20 ml oil
1 onion
1 sml leek cut into 5cm slices
1 clove garlic
1/2 red capsicum + 1/2 green capsicum - that is what I used today
1 carrot - cut into chunks
1 zucchini - diced
1 sweet potato - diced
350g gravy beef / chuck steak - cut in 2cm cubes
1 cup shredded cabbage
1/3 cup dry soup mix
2 tomatoes diced or about 1/2 cup canned tomatoes
1/2 cup macaroni
1/4 cup rice
200g cannellini beans (1/2 can)
1 lt beef stock or 1 lt water + 3 - 4 tabsp TMX veg stock concentrate

Preparation:
1. Add oil to TMX bowl - heat 2 mins varoma temp speed 1
2. Add vegs except for sweet potato, zucchini and cabbage to TMX - chop 5 sec speed 6. Cook 5 mins varoma temp    speed 1
3. Add beef - cook same time and temp as above so that meat browns slightly.
4. Add stock, cabbage, tomatoes, zucchini, sweet potato and soup mix and cook 50min 100⁰   speed 1-2 (longer time may be needed if meat not tender)
5. Add macaroni, rice and beans and cook 20min 100⁰   speed 1-2
6. Serve with parsley and parmesan cheese
 
Adaptation of a recipe found in CWA recipe collection - Country Classics



Members' comments
JD - This is certainly a meal in a bowl.  I couldn't fit the cannellini beans into the TM bowl, it was so full so I had to add it afterwards and then decided I may as well put the whole can in there. I will add more stock to the remaining soup before freezing half of it for another time. In this house it would probably serve 10 people!

Mini Cheesecakes
Makes 12 mini cheesecakes:
If you are not lucky enough to have 2 bowls be sure to chop cherry ripe and then whip cream prior to commencing beating cream cheese and sugar.
Ingredients:
1pkt (only need 12 biscuits) chocolate, butternut or gingernut biscuits - placed in foil paper in muffin tray - push to base
12 foil muffin papers
250g cream cheese
150g castor sugar
2 tsp gelatine dissolved in 2 tabsp water
200ml thickened cream
additional 100ml cram for decorating
2 tabsp stawberry topping
55g cherry ripe bar - variations are listed below

Preparation: - make castor sugar first if not stored in pantry
1. Chop cherry ripe bar 3 sec speed 5 - set aside. Similarly whip cream 200ml - with butterfly speed 4,  20 - 25 sec - set aside.
2. Beat cream cheese and castor sugar until smooth - 3 mins speed 5-6 - stop and scrape sides bowl during this time.
3. Dissolve gelatine with water - stand in a hot water bath until gelatine has dissolved.
4. Beat gelatine mixture into cream cheese - 20 sec speed 5.
5. Add additional ingredients for chosen variety (see below) - I made cherry ripe cheesecakes today - mix 20 sec speed 5.
6. Add 200ml whipped cream - mix   speed 3 - 30 sec
7. Fill muffin papers to the top - refrigerate until firm - decorate by piping a rosette whipped cream on each - may sprinkle with  extra cherry ripe crumbs.

Variations
Coffee Cheesecake
2 tsp instant coffee dissolved in 1 tabsp hot water
1 tabsp kahlua or tia maria

Boysenberry Cheesecake
1/2 cup finely chopped canned boysenberries or black cherries
2 tabsp liquid from can

Honeycomb Cheesecake
45g violet crumble bar finely chopped
2 tabsp caramel topping

Orange or lemon Cheesecakes
2 tsp grated orange / lemon rind
2 tabsp orange / lemon juice
1 tabsp tia maria or kahlua

Honey Cheesecake
2 tabsp sultanas soaked in 2 teasp rum
1 tabsp honey

Pineapple Cheesecake
1/2 cup undrained crushed pineapple

Tips/Hints

I cannot acknowledge the original source of this recipe nor the variations - we have been using them with senior hospitality classes forever - please claim ownership so that plagiarism is not an issue

Paper muffin papers are fine - (we use the cheapest brand possible when the hospitality classes do these at school).  The foil paper are a bit sturdier, so with care there is no need for a muffin tin - just place papers on a platter, plus it is a little easier to peel the cheesecakes from the foil.

These take a couple of hours to set and can be made a day in advance.

Members' Comments
KerrynN - I made these for dessert for guests last night and WOW! they were great!

I had planned on using cherry ripes from the box of 50 Cadbury fundraiser bars from school, only to discover that someone  Roll Eyes had already eaten all but one of them, which wasn't enough for the recipe. So we made a last minute swap to crunchies as strangely there were enough of those left.

I have a heap of the silicone muffin cups and decided to use those instead of buying throwaway ones, but... the choc ripple biscuits wouldn't fit into the bottom of the cups. So we crushed the biscuits and mixed them with melted butter, pressed them into the bottom of the cups and baked them for 10 minutes first. Then after they had cooled I added the topping mix.

I used 5 Texas muffin cups for the grown ups, and 4 patty cake size for the kids. I sprinkled crushed Crunchie on top and served them with Easy (40 second) egg free ice-cream http://www.forumthermomix.com/index.php?topic=3895.0 made with vanilla bean paste. The ice-cream hadn't quite set completely but nobody but me was bothered by that.

Needless to say we will be making these again for sure! We made these again for another set of guests, this time with Cherry Ripe rather than Crunchies. The family's verdict was that the preferred the Crunchie flavour. Either way they were yummy!

foodiepep - They were really lovely.  Unlike maddy, I didn't eat ALL the cherry ripe bars.  I bought 2 packets of the mini ones and hid one packet so there would be enough.

Katiej -  I microwaved the biscuits for a few seconds each to make them softer, so then it's easier to make them fit in the patty pan case. Today I did the original cherry ripe version, but have tried the pineapple and lemon version before and they are also good.  I've also made them plain and spooned lemon curd on top (Tenina's lemon curd recipe), yummy! Thanks again for posting this one.

Wonder - I've made these tonight for a BBQ tomorrow and would like to know if I will be able to peel off the paper case for serving?

johnro - Wonder that is exactly what I did when we did the dessert bar for the wedding.

CP - thank you for this wonderful recipe Johnro. My DD has made these before to take to work, and I made these for our bbq last night and everyone was simply raving about them.

KerrynN - My son would like a cherry ripe cheesecake for his birthday. Does anyone know if this recipe can be made as large cheesecake rather than muffin sized portions, or if any adjustments need to be made?  Update - We tried it. The tin was probably too big for the mixture but it is still fine.

annied - I made this desert for a Melbourne Cup lunch today, PPEERRFFEECCTT! Can not wait to try the other flavours! Thank you.

haybray - Thank you so much for this fantastic recipe. I made the Cherry Ripe and the Honeycomb ones for a Melbourne Cup lunch. Everyone loved them. I used Crunchie instead of Violet Crumble and I would have to say I loved them both but Crunchie was my favourite. This is a really easy recipe and are made so quickly. Will make these very often.

cjdlperry - Sometimes Oreos are cheaper to buy than just the plainer bikkies, and being a little smaller they fit easily in the bottom of the patty cases.  Just as yummy this way. Don't split them - just put them in how they are.  You get a extra layer of creamy at the bottom.  Some of my muffin trays are big & when I use these with the patty cases inside the tin the cheesecake filling can go outside the base of the oreo bikkie but it makes no more mess that a usual one.  If you were wanting to serve them without the patty cases, use a muffin tray that fits the oreo exactly.

Rice pudding p154 EDC is a favourite in our household.  Last night I decided to include the variation so that the end result was rice cream (or at least what I have always referred to as rice cream pre-thermie) - all diners really enjoyed the old favourite. 

Variation to EDC recipe

1 Separate yolks of eggs and these are used in the thermie as per recipe instructions, which need to be followed to completion.
2 Beat the egg whites until soft peaks form - I do not use thermie.
3 After cooking time has finished fold egg whites through cooked mixture.
4 Pour into thermo server or similar serving dish over stewed apples drizzled with maple syrup

Refrigerate until ready to serve!   

I do realise this is not a cake but posted here for the want of a more appropriate category. This is the first biscuit recipe which I have converted and in fact the first biscuit in thermie using the creaming method of mixing.  I know that Jam Drops are far from exciting but are still popular with many - mind you I am not a fan! The recipe is the foundation biscuit recipe in Day to Day Cookery - p209

Jam Drops

125g butter
125g sugar
1 egg
1 teasp vanilla
210g SR flour
jam for filling - strawberry, raspberry,  or apricot (that being said I used fruits of the forest)

1. Beat butter, sugar, egg and vanilla in TMX - 3 mins - speed 4-5. Scrape down sides of bowl, beat further 20 secs same speed.
2. Add flour and stir until combined and mixture leaves the sides of bowl similar to pastry. Takes about 1min 30 sec - speed 3.
3. Roll mixture into balls. Place on papered tray.  Make a hollow in each using end of wooden spoon - place small amount of jam in each biscuit.
4. Bake mod oven until golden.

g

members' comments

Mum to Four - I was a bit concerned that my mixture was too "wet" but they rolled well and after 12 minutes in the oven on 160 degrees (fan forced) they came out looking lovely.  The boys loved them!

Lilli33 - I made these using quince paste. Omg, these were delicious and the whole family loved them! Was surprised how nicely they spread. I made them small so we would have plenty but they ended up still a nice size and we STILL got 'heaps' of them iykwim... Somehow they still didn't last long though. I was also surprised how beautifully the quince paste stayed put!

dede - Robyn these are really yummy.

Chookie - Love these but have used Quince paste squares instead of jam.

Obbie - thanks Johnro, I made jam drops last week and will make more this week.

Amy -  I can see that I've made them far too big. My mixture was also more muffin like in consistency which made them very hard to handle.  Not sure why they were so sloppy. Massive but apparently very yummy.

Uni - I have some baking now, I am very excited as I found some pumpkin jam in the freezer, I lost my pumpkin jam recipe. Thanks for the recipe.

Nameisserene - Made these twice! First time found the recipe to be very short. Very buttery. Second time round I increased the flour by 50g. Had a drier, crumblier dough. Still rollable. I like the end result better. Cookies looked neater and not as flat as first round. Also tried to top with as much jam as I can! Very, very yummy jammy goodness. Like bite size crunchy scones! And if you don't bake till the jam dries out, they are juicy.

Denzelmum - Made with 100g raw sugar, 150g wholemeal SR flour and apricot jam.  DS looooves this.  Thank you from our family.