Yummy Chocolate Brownies

115 g butter
200 g white sugar
2 eggs
5 ml vanilla extract
30 g unsweetened cocoa powder
60 g all-purpose flour
2 g salt
1 g baking powder
Icing and Maltesers to decorate

Icing:
125g icing sugar
2 tsp cocoa
1 Tbsp horlicks or malted milk powder
60g softened butter
1 Tbsp boiling water

Preheat the oven to 175C. Grease and line with baking paper a 20x20cm square tin.

Melt the butter in a saucepan on the stove. Add all other ingredients and mix well. Pour into prepared pan.

Bake for 25-30 mins or until still slightly gooey in the centre.

Cool in the pan then ice with malteser icing and decorate with maltesers.

For the icing: Mix together all ingredients except the water in a bowl. Gradually add the boiling water until desired consistency is reached.

Choc-Bananzacs.....recipe by Claire Hollingsworth

1 cup plain flour
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
100 grams of choc chips (milk or dark, or a mix)
1 banana (cut into small chunks, or mashed)
2 tbsp golden syrup (or honey)
1 tsp bicarbonate of soda
2 tbsp boiling water

Preheat oven to 180 celcius.

Combine the flour (sifted), oats, coconut and sugar in a bowl.

Melt the butter and Golden Syrup in a saucepan over a low heat.

Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup.

Pour the liquids into the dry ingredients and mix well, add banana and choc chips.

Dollop onto tray and cook for 15 - 20 minutes.

Grublover comment (Today's Grublover = Claire)
This is a variation on an old war time Aussie favourite treat- Anzacs. The only reason I added banana and chocolate was because I thought it'd be cool name - "choc-bananzac"...turns out they taste pretty good! Next time I'll add peanut butter - choc-peanut-buttanzacs, for kel and ange

Graduation chocolate rasberry dessert cake

Serves 8-10

185g (6 oz) butter
185g (6 oz) dark chocolate, chopped
3 eggs
1/2 tsp vanilla extract
1.5 cups caster sugar
1 cup plain flour
2/3 cup self-raising flour
1/2 cup almond meal
1 cup rasberries

Place butter and chocolate in a saucepan over low heat and stir until melted, then cool slightly.
Place eggs, vanilla extract and sugar in a bowl and beat until mixture is light and thick. Fold through flours, almond meal, chocolate mixture and half the rasberries.
Pour mixture in a 20cm (8 inch) round cake tin lined with baking paper. Sprinkle over remaining rasberries.
Cook for 180 degrees (350 F) oven for 1 hour and 15 minutes or until top of cake is firm to touch. Cool cake before cutting, and serve with strong espresso, extra rasberries and thick cream.

Grublover comment
The rasberries give a delicious moistness and flavour to chocolate cakes. Divinely decadent. One of the girls made it on our graduation vacation and I had to have the recipe.

Sticky date pud

I made the best sticky date the other day. Unfortunately didn’t get the recipe down. Recipe coming soon, in the meantime here is a pic to tempt you…

Blueberry Crumb Bars

3 cups plain flour
3/4 cup caster sugar
1 tsp baking powder
1 cup butter
1 egg, beaten
1 tsp of vanilla extract
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
1/4 cup white sugar
4 tsp cornstarch

Preheat the oven to 375 degrees F (180 C). Butter and flour a 9 x 13 baking pan.

In a medium bowl whisk together the flour, sugar, baking powder, salt, and lemon zest.

Use a pastry cutter or fork to cut into the butter until the butter is in pieces no larger than a pea then mix in the egg. Or you can do this in a food processor. The dough will be crumbly but stick together when you squeeze it. Pat half of the dough into the pan.

In another bowl, mix the sugar, cornstarch, and lemon juice. Add the blueberries and gently toss them to coat. Pour the blueberry mixture on top of the dough in the pan. Then crumble the rest of the dough evenly over the surface of the berries.

Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely then cut into squares. Dust with powdered sugar if preferred. Can be stored in the fridge for a few days.

Grublover comment
I haven’t had a chance to make these yet but they look so easy and delicious. Will definitely be trying them when my sweet tooth gets fired up.

Anderson Fresh Date and Pecan Cake

4 egg whites
230g sugar
150g fresh dates
75g dried apricots
100g pecans or walnuts

Chop all ingredients into large pieces.

Beat egg whites until stiff.

Gradually add sugar.

Add dates, apricots, pecans.
Fold together and spoon into buttered 20cm tart tin.

Bake at 170 degrees for 35-40 minutes.

Remove from oven.
Run a knife around collar and cool.
Remove collar.

Top with 300ml stiffly whipped cream (optional).

Danny's Birthday Orange and Almond Meal Cake

2 whole oranges, washed
6 eggs
250g almond meal
250g white sugar
1 tsp baking powder

Preheat oven 180 degrees.
Boil oranges for 2 hours (can do the night before).
Take them out of the water, cut open and remove pips.
Put oranges whole in blender and whizz.
Beat 6 eggs in separate bowl.
Add almond meal, sugar, oranges, baking powder.
Mix or beat thoroughly.
Bake 1 hour in 180 degree oven.
Cake tin around 22cm (standard size).
Dust with icing sugar.

Serve with greek yoghurt and strawberries.

Berry Easy Tart

1/2 cup butter
1 cup plain flour
1/2 cup sugar
1 egg yolk
2 cups sliced strawberries or frozen berries (raspberries work well)

Topping
1 egg yolk
2 tbsp light sour cream
2 tbsp flour
2 tbsp sugar

Preheat oven to 200C.

Mix butter, flour, sugar and 1 egg yolk in bowl.

When the mixture forms a ball, press into a 20cm tart tin. Line it with baking paper for easy removal. Spread the berries over the dough.

For the topping combine the yolk with sour cream and sift in the flour and sugar.

Drizzle around berries.

Bake 15 minutes, then reduce the oven temp to 180c and bake a further 30 minutes. Watch the oven temp plus the time in the oven as can be over-cooked. Serve with sour cream and extra berries.

Make your own choc bombs!

Makes 6
100g dark chocolate, coarsely chopped
40g copha
1 tub of good-quality vanilla ice-cream
100g Maltesers
100g Jaffas
3 x 30g Cadbury Flake bars, halved
6 waffle cones

Place the chocolate and copha in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until chocolate melts and the mixture is smooth. Set aside for 5 minutes to thicken slightly.

Meanwhile, place the Maltesers in a sealable plastic bag. Use a rolling pin to pound and crush lightly. Transfer to a serving bowl. Repeat with the Jaffas. Place the Flake in another serving bowl.

Scoop the ice-cream into the waffle cones. To serve, push a piece of Flake into the ice-cream. Dip the ice-cream into the chocolate mixture and quickly sprinkle Malteser or Jaffa over the top.

Recipe from taste.com.au

Baked White Chocolate Cheesecake

Base
250g Arnott’s Nice biscuits (or digestives)
120g butter, melted

Filling
375g cream cheese, softened
82g (1/3 cup plus 1 tsp) caster sugar
3 large eggs (min weight 59g)
185g white chocolate, melted
225g (3/4 cup plus 2 Tb) sour cream
1/4 tsp vanilla extract (1/2 tsp natural vanilla essence)

Preheat oven to 160 degrees Celcius (If you have a fan-forced oven preheat to 145 degrees Celcius).

Line the base of a 20cm or 21cm springform cake pan with baking paper. Grease or line the sides.

Finely crush biscuits in a blender/food processor. Combine crushed biscuits with melted butter and firmly press mixture into the base and sides of the prepared tin. Refrigerate while preparing filling.

Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl as you are mixing. When mixture is smooth, beat in eggs one at a time.

Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.

Pour filling over biscuit base and bake for about one hour. Leave cheesecake at room temperature for one hour then cover and refigerate for several hours, or until cold and set.

When ready to serve cut with a hot, dry knife. Enjoy!

Grublover comment:
This white chocolate cheesecake has a creamy, smooth consistency. Because it is so rich it is nice to serve with a fruit coulis and ice cream.
To make a white chocolate and rasberry cheesecake, pour half of the filling over the base, sprinkle with 150g of rasberries, then pour the remaining filling over the rasberries and bake.

Nanaimo Bars…recipe by Hollis

Base:
1/2 cup (115g) butter
5 Tbsp (40g) cocoa
1/4 cup (60g) white sugar
1 egg
2 cups Granita/Digestive biscuit crumbs (1 package biscuits)


Filling:
2 cups icing sugar
1/2 cup (115g) butter, softened
1/4 cup milk
3 heaped Tbsp custard powder

Topping:
100-150g good quality dark chocolate
1 tbsp butter
1-2 tbsp vegetable oil (eg peanut oil)

Melt together butter, cocoa and sugar over low heat. Stir until smooth.
Break in egg and stir well.
Remove from heat and add biscuit crumbs.
Mix well, press into lightly greased pan and chill.

For filling, cream butter, then gradually add icing sugar, milk and custard powder. Spread filling on top of base and chill.

Melt chocolate with butter and oil and pour on top, carefully spread to edges and smooth. Bang the pan against the counter a few times to get a nice smooth surface. Refridgerate. Cut into squares and enjoy!

Brownie Pudding Recipe…recipe contributed by Hollis

1 cup plain flour
3/4 cup granulated sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons peanut oil/salad oil
1 teaspoon vanilla
3/4 cup chopped walnuts
3/4 cup brown sugar
1/4 cup cocoa
1 and 3/4 cup hot water

Sift together first 5 ingredients.
Add milk, oil and vanilla. Mix until smooth.
Stir in nuts.
Pour into a greased 8×8x2 inch baking dish.
Combine remaining ingredients. Pour over batter.
Bake at 350 degrees for about 45 minutes.
Makes 6 - 8 servings.

Grublover comment
Hollis said: I made this recipe last night. It is really really easy & quick. And it’s great because if you have walnuts in the freezer, you don’t really need any other special ingredients. It’s great with vanilla icecream It ends up being a brownie on top with liquid chocolate sauce underneath. That’s why you want to serve it hot with ice-cream!

Peanut Butter Cup Slice…recipe by Nigella Lawson

Makes approximately 48.

for the base:
50g dark muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter

for the topping:
200g milk chocolate
100g dark chocolate
1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined with Glad Bake

Stir all the ingredients for the base together until smooth. Wooden spoon works great.
You will find that some of the dark muscovado sugar stays in rubbly, though very small, lumps, but don’t worry about that. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.

To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares – because, more-ish as it undeniably is, it is also very rich.

Grublover comment
This recipe is dedicated to my good pal Kelly Gillespie who introduced me to the mouth-watering, moreish Reece’s Peanut Butter Cups. It is really simple to make and is as close as you can get to the real thing. The best thing is you don’t have to cook - great because my oven is out of action. Enjoy Kel!

Nougat a la Eve

Prep Time: 30 minutes + 4 hours refrigeration
Cook Time: 15 minutes
Serve: 1kg

500g sugar
250ml liquid glucose
175g honey (preferably blossom honey)
2 egg whites
1 tsp vanilla essence
125g unsalted butter, softened
60g almonds, unblanched and toasted
100g glace cherries (not imitation)

1. Grease a 28 x 18cm baking dish and line with baking paper. Place the sugar, glucose, honey, 60ml water and 1/4 teaspoon salt in a heavy-based saucepan and stir over low heat until dissolved. Bring to the boil and cook at a rolling boil for 8 minutes, or until the mixture forms a hard ball when tested in a small amount of water, or reaches 122C on a sugar thermometer.

Note: The correct temperature is very important, otherwise the mixture will not set properly.

2. Beat the egg whites in a bowl with electric beaters until stiff peaks form. Slowly pour a quarter of the syrup onto the egg whites in a thin stream and beat for up to 5 minutes, or until the mixture holds its shape. Place the remaining syrup over the heat and cook for 2 minutes (watch that it doesn’t burn), or until a small amount forms brittle threads when dropped in cold water, or reaches 157C on a sugar thermometer. Pour slowly onto the meringue mixture with the beaters running and beat until the mixture is very thick.

3 Add the vanilla and butter and beat for another 5 minutes. Stir in the almonds and cherries using a metal spoon. Turn the mixture into the tin and smooth the top with a palate knife. Refrigerate for at least 4 hours, or until firm.

Turn out onto a large chopping board and with a very sharp knife cut into 4 x 2cm pieces. Wrap each piece in cellophane and store in the refrigerator.

Source: The Essential Mediterranean Cookbook (Murdoch Books) Cookbook (Murdoch Books)
http://au.lifestyle.yahoo.com/b/better-homes-gardens/306/nougat-recipe/

Moist Pear Cake…recipe by Dana Kelly

In the base of 8 inch tin, 3 large pears, ripe, quarterd and cored.
Pour over 2 oz of melted butter.

4 eggs
1/4 cup fine sugar
1 teaspoon vanilla
2/3 cup flour 1/3 cup SR flour
1 teaspoon ginger
1/4 teaspoon mixed spice
1/2 teaspoon cinnamon
50 gram melted butter, cooled
1/4 cup syrup
1/2 cup milk, or less as required

Melt butter and syrup, leave to cool (add some milk)
Sift flour, bicarb, spices, pinch of salt, leave.
Combine eggs sugar, vanilla in heat proof bowl, place over saucepan gentle simmer water (make sure does water does not touch bowl).
Beat 6-7 mins elec beater, or til pale & thick, until double in bulk approx.

Remove from heat, continue to beat for 3 mins.
Use large metal spoon, gently fold into flour mix.

Then mix in butter mix gently.

Pour over pears in tin. Bake for 180C (350F) for 25-30 mins (but can take longer).

Leave to cool in tin for 15 mins before turing out onto rack.

Dana Kelly

Christmas Cake Recipe…recipe by Eve Clarkson

500g brown sugar
500g butter
2 kg mixed fruit
125g walnuts
125g SR flour
375g Plain flour
10 eggs
2 flat teaspoons mixed spice
1/2 cup sherry
1 teaspoon almond or vanilla essence
Blanched almonds and red cherries for garnish

Soak mixed fruit in sherry while rest of ingredients prepared.

Preheat the oven to 150 degrees Celcius

Cream butter and brown sugar until light in colour.
Add the eggs one at a time. Stir in the mixed fruit, sherry and essences.
Stir in the flours and spice and fold into the mixture with the walnuts.

Line cake tines , base and sides with brown paper then glad bake (this enables the cake to cook slowly and evenly). Leave extra extending above the top of the tin.

This makes 10 cakes the size of large tuna tins, or 2 smaller cakes.

Decorate with cherry and blanched almonds.

Cook small cakes for 1 hour and larger for 2 hours ­ test with skewer and remove from overn when skewer clean.

Cool in the tins. When cool pour over 1-2 tablespoons of brandy (or you could try Ouzo for a different effect)

Wrap in glad wrap to keep if made in advance to Christmas.

Sylvia’s Baklava

½ kg blanched almonds
1 packet of filo (not Pampas)
250g unsalted butter, melted

Roast the almonds until light golden.
Whiz in the food processor until reasonably fine.

First you need to assemble the filo.
Use three sheets if the filo is very thin, if not use two sheets.
Lay out a sheet of filo with the long edge towards you. Brush melted butter over it liberally. Lay a second sheet over this and butter liberally (repeat with a 3rd sheet if using).

Sprinkle the half the pastry closest to you with the almonds. Roll away from you, starting along the long edge. Roll it up completely.
Lay a separate sheet of filo on the bench and butter liberally.
Place the already rolled baklava on top of this sheet, flap side down.
Roll up tightly.

Cut the roll at an angle to form approximately 4cm long diamonds.

These can now be frozen stored separately in an airtight container. Take out of the freezer and defrost in the fridge the night before cooking, or they can be cooked from frozen.

Place separately on a baking tray and baste with butter. Bake in the oven for 10 minutes at 200 degrees celsius (or maybe a little less, keep an eye on them). Lower the oven to 170 degrees and bake for a further 10 minutes until pale golden. They may not need as long as this.

Remove from the tray, place onto a serving dish or into a storage container and then pour over the cool syrup to approximately half a centimetre deep. They may require more or less syrup.

ALTERNATIVELY the baklava can be cooked in sheets (like a lasagne).
Layer two sheets of filo with butter in between, then sprinkle with the almonds.
Repeat until there are 7 to 8 sheets of filo in total. Finish with with 1 or 2 sheets of filo.
Cut into diamonds before cooking.
Baste with butter, and then cook at 200 degrees Celsius until golden.
Pour cold syrup over hot baklava.

Syrup
3 ½ cups sugar
3 cups water
½ lemon juiced

Place ingredients in a saucepan.
Cook for about 20 minutes (or to 220 degrees celsius on a sugar thermometer)
Pour cooled syrup over the hot baklavas.

Grublover comment
Sylvia is a lovely greek chef that mum met while on holiday in the mother land (kazi). She won a baklava competition on the island, beating all the Greeks and Turks. Mum made some when she got back and it is truly delicious and moreish.

Apple Custard Streusel Slice

Makes 16 pieces







Pastry
1 and 1/4 cups (155g) plain flour
1 Tb caster sugar
80g butter, melted and cooled
1 egg yolk

Apple Custard Topping
3 green apples
20g butter
4 Tb caster sugar
2 eggs
3/4 cup thick cream
1 tsp vanilla essence

Crumble Topping
1/2 cup plain flour
2 Tb dark brown sugar
1/3 cup finely chopped walnuts (or pecans)
60g butter, melted

Lightly grease an 18 x 28 cm shallow tin and line with baking paper, overhanging two opposite sides.

To make the pastry, sift the flour and sugar into a large mixing bowl. Add the melted butter, egg yolk and 2-3 Tb of water and mix until it comes together.
Roll out the dough between two sheets of baking paper to fit the base of the tin. Refrigerate for 20 minutes. Preheat oven to 190 C.
Line the pastry base with baking beads or uncooked rice or beans. Bake for 15 minutes. Remove the paper and beads, reduce oven temperature to 180C and bake for 5 minutes, or until golden (it does not have to be competely cooked or hard at this stage). Leave to cool.

To make the apple custard topping, peel, core and chop the apples and place in a saucepan with the butter, half the sugar and 2 Tb of water. Cover and cook over low heat for 15 minutes, or until soft and pulpy. Uncover and simmer for another 5 minutes, to reduce the liquid. Use a wooden spoon to break down the apples until they have a smooth texture. Leave to cool.

Whisk together the eggs, cream, remaining sugar and vanilla essence in a mixing bowl (hand whisk is fine). Spread the cooled apple mixture over the pastry and then carefully pour the cream mixture over the apple. Bake for 20 minutes, or until the custard has set.

To make the crumble topping, mix together the flour, brown sugar and walnuts in a mixing bowl. Stir in the melted butter until the mixture is crumbly (I found this was too much butter so I ended up adding more flour and sugar). Sprinkle the crumble over the custard and bake for 15 minutes. Leave to cool in the tin nbefore slicing.

Grublover comment
This slice is a real winner - absolutely delicious. It will store for up to a week if refrigerated in an airtight container.
As you can see I didn’t have an 18×28cm tin so I used a round tart tin - worked fine.

Lemon Semolina Syrup Cake

250g butter
1 Tb lemon rind
1 cup caster sugar
3 eggs, separated
1 cup SR flour
1 cup semolina
1 cup yoghurt


Lemon syrup
1 cup caster sugar
1/3 cup lemon juice

Preheat the oven to 180C and grease and line a 20cm baking tin.
Cream the butter, rind and sugar.
Add the egg yolks, one at a time.
Fold in the flour, semolina and yoghurt.
In a separate bowl beat the egg whites until stiff peaks form. Fold this into the cake mixture.
Spoon into the baking tin, and cook for approximately 50 minutes.
When the cake is cooled, make the lemon syrup.
To make it put the lemon juice and sugar in a saucepan over medium heat. Stir until the sugar is dissolved, and bring to the boil.
Once it has come to the boil, simmer for another 1-2 minutes and then take off the heat.
Pierce the cake all over with a skewer and pour the syrup over the top so it drizzles through the cake, making it really sticky and delicious and moist.

Grublover comment
This cake is really easy to make and delicious. You can try substituting the lemon for orange for something different.
Serve with thickened cream.

Triple-Chocolate Brownies

Makes 20 irresistible chocolate brownies

185g butter
185g dark chocolate, chopped
3 eggs
1 and 1/4 cups caster sugar
2/3 cup plain flour
1/2 cup cocoa
3/4 cup roughly chopped white chocolate (about 1/2 a block)
3/4 cup roughly chopped milk chocolate (about 1/2 a block)

Preheat the oven to 180 degrees C (350F).
Place the butter and dark chocolate in a saucepan over low heat and stir until just smooth. Allow to cool.
Place the eggs and sugar in the bowl of an electric mixer and beat until light and creamy.
Fold through the chocolate and butter mixture.
Sift the flour and cocoa over the mixture and mix to combine. Don’t overmix because it’s nice to keep it light.
Stir in the white and milk chocolate.
Line the base of a 23cm square cake tin with baking paper.
Pour in the mixture and bake for 35-40 minutes or until set. It may take a little longer, depending on your oven.
Allow to cool, then cut into squares.

Grublover comment
These brownies are so easy to make and turn out deliciously rich and chocolatey. You must serve them with some vanilla icecream or thick cream - they are too rich to eat alone.
Use only the very best chocolate and cocoa you can get your hands on - it is worth spending that little bit extra. Trust me.
You can see from the amount of chocolate on my face that the mixture is almost as sweet as the brownies themselves.