Visitors tomorrow,  so today, Isi's rolls with a drop of walnut oil,  and my roast vegie loaf with full mix of fruit.  Tomorrow will make EDC pancakes and fill them with Granny Smith and lemon Curd,  also cheese sauce for the cauliflower.

Thanks Caroline for posting.  We will soon know which are the most popular recipes.

Welcome Ruth,  I have had my TMX a little longer than you,  but without the' bub 'factor.   We want to try everything when we first get it.  Soon you will settle down and use it for the things that will make life easier.  Have fun with all your babies

Every year, we are given lots of Apples,  (the birds eat most of ours).  I bottle some , pulp and freeze some and dry some. I also make apple jelly. Chef Michael Ryan,  from Beechworth,  Victoria,  has published a recipe for poaching the apples in a syrup  made from the peel and cores.  The TMX has made this time consuming process quite simple .

1 tablespoon of lemon juice
4 very large apples,  or 5 medium sized apples.
1 cup caster sugar
1 teaspoon of vanilla essence.

Peel and core the apples,  saving the peel and cores and placing them in the TMX bowl with 1 cup of water and the caster sugar and vanilla essence.  Cook for 12 mins,. 100c., and speed 1.
While the peel and cores are cooking,  cut the apple into thin slices and place in a dish of water,  to which the lemon juice has been added.
When the peel and cores are cooked,  place towel over lid and slowly turn dial from 1 to 9,  for 1 min.
Pour this mixture,  with an additional cup of water ,  into a large pan on the stove.
Heat the mixture,  and add the drained apple slices to the pan.
Gently simmer until the slices are just tender and slightly translucent.
Allow apples to cool in Syrup.
Remove and either dry in a dehydrator for 10 hours,  or place slices on baking trays,  lined with baking paper,  and dry in an oven at 100c for 2-3 hours,  or until golden and crisp.

Michael Ryan serves these with Creme Catalan.   I will add them to breakfast cereal.

The remaining cooking syrup I used as a base for berry jam.

Spent most of the day in the garden,  however amazing what can be fitted in .   I made Citrus Jam while I cooked fish and chips for tea.  Made a loaf of sour dough whole wheat bread, (not sure about this,  may be a bit solid).  Packaged up dried apple slices.   Will post the recipe.  Made pea and ham soup in the crock pot.  Think I like the flavor and texture better than the TMX made one.

Instead of jam,  I used Quince Paste in the center of each biscuit.  It was less messy and held its shape.

125 softened butter
3/4 cup of sugar
1/2 teaspoon of vanilla extract
2 eggs
1  1/4 cups of plain flour
1/4 cup of cornflour
1/2 cup of desiccated coconut
Jam or fruit paste for filling.

Preheat oven to 180c. and prepare baking trays with baking paper.
Place butter, sugar,  eggs,  and vanilla in TMX bowl and mix for 30 seconds at speed 6.
Add flours and coconut and mix, 30 seconds at speed 6.  Scrape down bowl and mix for further 10 seconds,  speed 6.

Roll into small balls, ( I use a small ice cream scoop ),  and place on trays.
Press a dent on the center and place a small cube of paste or a small teaspoon full of jam in the center.
Bake 15 mins. and cool on trays.

Makes 30 - 35

members' comments

obbie -  yum. Very easy, kids have asked for more so thank you.

Good luck,  hope it all goes well.   Lesson planning a good idea,  you can show them you are really keen.

This recipe is a composite of 2 recipes.  The first person who introduced me to using cold (left over ) roast vegies was Andrew Masterson,  who provided a recipe in"The Good Life Bread Book".  An Earth Garden Publication. The second recipe was provided by Warren (UnConundrum),  from the Forum.  His recipe is called 'Sweet Potato Rolls'.  The first version is a sweet bread,  which can be adapted for rolls,  a plait, or a fruit loaf

225g milk
100g honey
200g. cold roast sweet potato, or/ and pumpkin,  and/or  potato .
500g. bread flour, ( I use Laucke white mix).  If you don't use a mix,  then add 10g. salt.
!/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
3 teaspoons of instant yeast
170g of dried fruit of choice, optional


Place milk and honey in TMX bowl and mix
1 min., heat 50, speed 2.
Add cold roast vegies.( no skin ), and mix speed 5 for 2 mins.,  or until well blended.
Add flour, yeast and spices and knead 5 mins on interval.
Add fruit if using and knead for 1 min. on interval.
Either leave dough in TMX bowl or turn out into an oiled dish and cover with plastic.
Leave for about 1 hour in a warm spot,  to double
When doubled, form into rolls,  loaf,  or plait.  Spray with water and cover with plastic. 
Leave to double.  THIS MAY TAKE UP TO 1 HOUR.
Brush top with egg wash.
Bake in preheated oven 185c for 20 mins for rolls, 45 mins in tin,  and 35 mins., out of tin on its side in oven, for sweet loaf., and 40 mins.  in tin and 15 mins out of tin on its side in oven.

Savory Version

Same as above except-

1 teaspoon of honey instead of 100g
20g. olive oil or coconut oil
no spices or fruit,  but can add up to 50g. of seeds or grains or herbs.

 The colour of the bread will depend on which vegies are used.