Fuss-free Scones

Fuss-free Scones
From: Australian Women’s Weekly magazine August 2007

2 1/2 cups self-raising flour
1 tablespoon caster sugar
1/4 teaspoon salt
30g butter
3/4 cup (180ml) milk
1/2 cup (125ml) water, approximately

Preheat oven to very hot (250 degrees Celsius or 230 degrees Celsius fan-forced). Grease a deep  19cm square cake pan.

Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency.

Turn dough onto a lightly floured surface; knead quickly and lightly until smooth.

Use hand to press dough out evenly to 2cm thickness.

Dip a 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk.

Bake scones in a very hot oven for about 15 minutes.

Published in: on July 17, 2011 at 9:53 pm  Leave a Comment  
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The Australian Women’s Weekly Children’s Birthday Cake Book

It’s back! Reprinted and available now.

 I won’t be scanning any more recipes from this book as it has been republished and available for purchase. Thank you.

Published in: Uncategorized on March 5, 2011 at 9:32 pm  Comments (3)  
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Women’s Weekly Children’s Birthday Cake Book

After searching quite a few times, I finally found my mum’s copy of The Australian Women’s Weekly Children’s Birthday Cake Book. Most Aussie kids from the ’80s have fond memories of looking through this cake book. The cakes looked so amazing!

 

 I won’t be scanning any more recipes from this book as it has been republished and is widely available for purchase. Thank you.

Published in: Uncategorized on April 12, 2009 at 11:29 am  Comments (45)  
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Carrot Cupcakes

This is my old faithful carrot cupcake recipe. There is a lot of butter in it, I think it would still work well with less. Sometimes I top them with buttercream frosting, sometimes cream cheese frosting and other times I leave them plain. Walnuts are optional, I didn’t use them this time. The recipe makes 6 Texas-size cupcakes, 12 small cupcakes or 1 cake in a 20cm long loaf tin. They took almost 30 minutes to cook through. I believe the recipe is originally from an Australian Women’s Weekly cookbook, however come across the recipe when I was in high school – in my Food Technology class. I think these won over my now father-in-law a week before I married his son. Thank you cupcakes!

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Carrot Cupcakes

Combine 2 eggs, 1/2 teaspoon bi-carb soda, 1/2 teaspoon cinnamon and two grated carrots.

Mix in 185gm melted butter and 3/4 cup of brown sugar.

Stir in 1 cup self-raising flour, 1 cup sultanas (golden raisins) and 2 tablespoons chopped walnuts.

Pour into tray – a lined loaf tin, 12-hole cupcake tray or 6-hole Texas size cupcake tray.

Cook for 15-20 minutes at 180 degrees Celsius for small cupcakes, or 30 minutes for whole cake or large cupcakes. Test with skewer.

Fuss-free Scones

I prefer this recipe over the Simple Scones recipe. These scones are still quick and easy to make, of course they are best served straight out of the oven.

fuss-fee_scone.jpg

Fuss-free Scones
From: Australian Women’s Weekly magazine August 2007

2 1/2 cups self-raising flour
1 tablespoon caster sugar
1/4 teaspoon salt
30g butter
3/4 cup (180ml) milk
1/2 cup (125ml) water, approximately

Preheat oven to very hot (250 degrees Celsius or 230 degrees Celsius fan-forced). Grease a deep  19cm square cake pan.

Sift flour, sugar and salt into a large bowl; rub in butter with fingertips. Add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to form a soft, sticky dough. Add remaining water only if needed for correct consistency.

Turn dough onto a lightly floured surface; knead quickly and lightly until smooth.

Use hand to press dough out evenly to 2cm thickness.

Dip a 4.5cm cutter into flour, cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in prepared pan. Gently knead scraps of dough together and repeat pressing and cutting out of dough. Place rounds in prepared pan; brush tops with a little extra milk.

Bake scones in a very hot oven for about 15 minutes.

Published in: Uncategorized on February 4, 2008 at 3:41 pm  Comments (2)  
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Caramel Mud Cupcakes with White Chocolate

This time I used white flour instead of wholemeal for these caramel cupcakes. I served most of them with warm caramel sauce (3/4 cup brown sugar dissolved over low heat in 1 cup cream, simmered 8 minutes) and vanilla ice cream. This cupcake has melted white chocolate on top instead.

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Published in: Uncategorized on January 29, 2008 at 1:19 pm  Comments (1)  
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Low-fat Brownies

Low fat and brownies are words usually not used in the same sentence. But sometimes you need a treat that isn’t too naughty! I modified the chocolate brownie recipe from The Australian Women’s Weekly Low-Fat Food for Life. Instead of using low-fat dairy-free spread, I used regular salt-reduced butter. Overall, the brownies weren’t bad for a reduced-fat dessert. They lacked the true fudgey texture of a brownie but had a similar chocolate taste. The choc chips tended to settle at the bottom of the pan, so the bottom of the brownie was the most chocolatey part. I used a 20cm x 30cm baking tray; a smaller tray, as the recipe calls for, would result in thicker brownies.

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Chocolate Brownie
Adapted from: The Australian Women’s Weekly Low-Fat Food for Life cookbook 

2 eggs
1/3  cup
(40g) firmly packed brown sugar
2 teaspoons instant coffee powder
(I omitted this)
2 tablespoons cocoa powder
1 tablespoon water
1 tablespoon olive oil
40g low-fat dairy-free spread, melted
(I used butter)
1/4 cup (40g) wholemeal self-raising flour (I used white SR flour)
1/4 cup (45g) dark-chocolate choc bits

Preheat oven to moderate. Grease and line a 19cm-square pan.

Using electric mixer, beat eggs and sugar until thick and creamy.

Blend coffee (if you are using it) and cocoa with the water and oil in a small bowl until smooth. Stir in melted spread or melted butter.

Fold cocoa mixture into egg mixture; fold in sifted flour and choc bits.

Pour into prepared pan.

Bake for approximately 25 minutes or until brownie is firm to touch. (Don’t overcook! You will lose any fudgeyness by baking the mixture too long. Twenty minutes in the oven was fine for my brownies.)

Stand 30 minutes, then serve. Makes 16.

If brownies are prepared according to the directions without my alterations the nutritional information according to the recipe book is:

Per brownie:

303KJ/73 cal
3.8g fat
0.6g sat fat
0.2g fibre
4.7g carbohydrates
Medium GI

Published in: Uncategorized on January 9, 2008 at 9:43 pm  Comments (1)  
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Passionfruit Curd Cakes

My husband picked this recipe from The Australian Women’s Weekly Cupcakes & Cookies book. I made them for him since August 31 is 5 months since we were married. It was a change for me because it had no chocolate in the recipe!
The recipe was a little more involved than I bargained for, but not too tricky overall. Set aside some time to make these ones though. The cupcakes themselves were quite moist, with a real passionfruit flavour. I found 2 and a half passionfuits made 1/4 cup of pulp.

Passionfruit Curd Cakes
From: The Australian Women’s Weekly Cupcakes & Cookies

90g butter, softened
1/2 cup/110g caster sugar
2 eggs
1 cup/150g self-raising flour
1/4 cup/60ml passionfruit pulp
85g packet passionfruit jelly
1 cup/250ml boiling water
1 cup/80g desiccated coconut
1/2 cup/125 ml thickened cream, whipped

Passionfruit curd:
2 eggs, lightly beaten
1/3 cup/75g caster sugar
1 tablespoon lemon juice
1/4 cup/60ml passionfruit pulp
60g butter, chopped coarsely

Preheat oven to 180c/160c fan forced. Line 6-hole large cupcake tray with paper cases.

Make passionfruit curd:
Combine ingredients in a heatproof bowl. (I use a metal bowl). Place over a saucepan of simmering water, stir constantly until mixture thickens slightly and coats the back of a spoon. Remove from heat. Cover tightly; refrigerate until cold.

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Combine butter, sugar, eggs and flour in  small bowl of electric mixer; beat on low speed until ingredients are just combined. Increase speed to medium; beat until mixture is changed to a paler colour. Stir in passionfruit pulp.

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Divide mixture among cases; smooth surface. Bake cakes for 20 minutes. Turn cakes, top-side up, onto a wire rack to cool.

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Dissolve the jelly in the boiling water. Refrigerate about 30 minutes or until set to the consistancy of unbeaten egg white.

Remove cases from cakes. Roll cakes in jelly; leave cakes to stand in jelly for 15 minutes turning occasionally. Roll cakes in coconut; place on a wire rack over tray. Refrigerate 30 minutes.

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Cut cakes in half; fill with curd and cream.

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Published in: Uncategorized on September 1, 2007 at 2:25 am  Leave a Comment  
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Caramel Mud Cupcakes

Today I tried a new recipe from The Australian Women’s Weekly Cupcakes & Cookies cookbook. I followed the recipe with one exception: I used wholemeal plain flour instead of the usual white plain flour. The wholemeal flour gave them a grittier texture but the caramel flavour came through. It made it feel like a less “sugary” cake, and overall was quite yum! The recipe suggested dusting the tops with icing sugar, however I made a caramel syrup to go on top – by dissolving 3/4 cup brown sugar in 1 cup cream and then simmering for 8 minutes. The sauce thickens as it cools, so you need to wait a little while before serving.

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30 minutes was just right for the medium/standard size cupcake tray, 40 minutes is recommended for Texas size cupcake trays. The silicone trays are great, the cakes pop out easily even without patty cases. I also made mini cupcakes with leftover batter – they cooked in about 10 minutes.

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Caramel Mud Cakes
From: The Australian Women’s Weekly Cupcakes & Cookies

125g butter, chopped
100g white eating chocolate, chopped coarsley
2/3 cup firmly packed brown sugar
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 self-raising flour
1 egg

Preheat oven to 160 degrees Celsius (or 140 degrees Celsius fan forced)/320 degrees Fahrenheit.

Combine butter, chocolate, sugar, syrup and milk in a saucepan; stir over low heat until smooth. Transfer mixture to a bowl, cool for 15 minutes.

Whisk sifted flours then egg into mixture.

Divide among cupcake tray and bake for 30 minutes for standard size cupcakes.

 

 

Published in: Uncategorized on August 29, 2007 at 10:56 pm  Comments (3)  
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