Gert,  this is one of my favorite recipes from the Forum.   Thank again.

Couldn't wait until the morning.  Cut a slice and with help, ( DH ,) ate it.  Good flavor and good texture ,  but definitely needs longer cooking.  I will attempt to amend the original recipe.  It needs 45 mins. in tin and 35 out of tin.

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.