Apple crumble is a great dessert. I made a batch up last week – delicious!!! When you do your next grocery shop just grab a tin of pie apples to keep in the pantry ready to create. Zadadda and I like extra crumble so I usually double the mixture of crumble. I sometimes add 1/2 cup of rolled oats for a little more texture and 1/2 cup less flour to accommodate the oats.
You just need a 400g tin pie apples (if you like lots of fruit use 2 tins) Crumble
3/4 cup SR flour sifted
1/2 teaspoon ground cinnamon
1/2 cup brown sugar, firmly packed
(I double the above quantities for extra crumble)
1 Grease an oven proof dish (5 cup capacity). Place pie apples in dish (I usually chop them up a little finer but you can please yourself)
2 Combine sifted flour and cinnamon in bowl, rub in butter. Add sugar; mix well.
3 Sprinkle crumble over apples.
4 Bake in moderate oven about 30 mins or until golden brown.
Serve with a scoop of ice cream or pour some custard over the top.
We usually keep leftovers in the fridge for 3 nights and just reheat a serve in the microwave, still tastes great.
I made this yummy tart at the beginning of the year to share with some friends unfortunately it ended up flooding and our friends were unable to visit. We were very disappointed as we were really looking forward to their visit. So we ended up eating way more cheesecake then we should have!! It was delicious. I found the recipe at taste.com. Here is the link.
I found this recipe while flicking through my Nanna Loy’s New Idea yesterday. My mum had some passionfruit pulp she had just recently frozen and was happy enough to hand it over to me on the one condition that I keep a piece of slice aside for her to try!
If you like lemon or passionfruit then I would recommend trying this little number. Great little treat to partner with a cup of tea or coffee. Here is the link.
The pictures below depict the process in which to make jelly cakes. My beautiful friend Jennifer introduced these yummy little bites to my family. They are easy to make I made a batch yesterday for afternoon tea. First make up … Continue reading →
So here is another birthday cake I made recently for our baby of the family who turned 2. Inspired by the woman’s weekly children’s birthday cake book version I decided to make the baby in the basket cake.
I didn’t think the original cake quantities would be enough to feed our family as well as our extended family. A friend suggested making the cake in a larger Pyrex baking dish and that’s exactly what I did. I made a double batch of the butter cake recipe and did a few variations ie I used a larger doll, flat lace (as I couldn’t get my hands on the frilled variety), and I made a double batch of Vienna cream icing. All in all I was happy with the end result and I would have to say it is one of the easier, less time consuming cakes I have made for the kids. Winner all round.
This is an old favourite from my later years at high school. It was my gorgeous Aunty Gail who first made and introduced me to it. Every time Aunty Gail comes up to visit us she always has a yummy sweet recipe to share. If you enjoy chocolate this recipe will never grow old.
3 x 65g Mars Bars, chopped
3 cups Rice Bubbles
200g milk chocolate, chopped
Grease a 19 x 29 cm lamington pan.
Combine Mars Bars and butter in large saucepan, stir constantly over low heat without boiling until mixture is smooth; stir in Rice Bubbles. Press mixture evenly into prepared pan, spread with topping. Refrigerate until set befor cutting.
TOPPING: Melt chocolate and butter in pan over hot water; stir until smooth.