- 3/4 cup bourbon
- 1 cup golden raisins, or use dark raisins
- 1 1/2 cups mashed sweet potato
- 2 cups granulated sugar
- 2 tablespoons melted butter
- 4 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour (stir before measuring)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- dash ground nutmeg
- 1 1/2 cups chopped pecans
- 3/4 cup milk, low fat is fine
- Simple Bourbon Glaze, optional (below)
- 1 cup confectioners' sugar
- 1 teaspoon bourbon
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons hot water
Mix ingredients together, adding enough water to make a drizzling consistency. Spoon over the chilled cake just before serving. - 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 3/4 to 1 cup dried blueberries
- 2 eggs
- 4 ounces melted butter
- 1 cup milk or buttermilk
- 1 teaspoon vanilla
- 1 jar blueberry muffin mix with dried blueberries
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup cocoa, unsweetened
- 1 cup white chocolate chips or chunks
- 3/4 cup chopped walnuts or pecans
- 1 cup sugar
- White Chocolate Chunk Brownie Mix
- 4 ounces butter, 1 stick, softened
- 2 large eggs
- 1 teaspoon vanilla
Preheat oven to 350°.Grease and flour an 8-inch baking pan.
Take bag of sugar from the top of the canning jar and pour into a mixing bowl. Add 1 stick (4 ounces) softened butter; beat until light. Beat in 2 eggs and 1 teaspoon vanilla until creamy. Empty the rest of the jar into the mixing bowl. Stir with a wooden spoon until dry ingredients are well moistened. Mixture will be stiff. Spread brownie batter into prepared pan and bake for 20 to 25 minutes, until brownies are set. Cool in pan before cutting into squares.
- 2kg boneless pork loin
- 1 tbs olive oil
- 2 tsp fennel seeds
- 2 tsp sea salt flakes
- 12 baby apples (or 6 apples, halved)
- 1/4 cup (60ml) maple syrup
Couscous and prune stuffing
- 1 tbs olive oil
- 1 brown onion, finely chopped
- 1 cup (250ml) chicken stock
- 1 cup (190g) couscous
- 1 cup (180g) pitted prunes,coarsely chopped
- 1/2 cup (75g) pistachios, coarsely chopped
- 1 tbs chopped sage
- Preheat oven or covered barbecue to 220°C. To make the couscous and prune stuffing, heat the oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the chicken stock and bring to the boil. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff the grains. Add the prunes, pistachios and sage and toss to combine. Season with salt and pepper.
- Lay the pork flat, skin-side up, on a clean work surface. Use a sharp knife to score the skin widthways at 1cm intervals, cutting deeply into fat layer. Turn pork and make a 5cm-deep cut under the eye of the meat, to create a cavity for the stuffing. Spoon the stuffing into the cavity. Roll the pork to enclose the stuffing and use kitchen string to tie at 2cm intervals to secure.
- Place the pork in a large roasting pan. Drizzle with oil and sprinkle with fennel seeds and salt. Use your hands to rub spices and oil into the skin. Roast in oven or barbecue for 30 minutes. Reduce temperature to 190°C and roast for a further 45 minutes.
- Place the apples around the pork and drizzle with maple syrup. Roast for a further 15 minutes or until pork is cooked through and apples are tender. Remove from oven. Cover with foil and set aside for 15 minutes to rest. Place on a serving platter and cut into slices to serve.
- 1 (about 1.5kg) butternut pumpkin, quartered lengthways, peeled, seeded, thinly sliced
- 1/4 cup (60ml) extra virgin olive oil
- 3 red onions, cut into wedges
- 300g baby spinach leaves
- 200g feta, crumbled
- 1 tbs wholegrain mustard
- 2 tbs red wine vinegar
- Preheat a barbecue on medium. Brush the pumpkin slices with a little of the oil and season with salt and pepper. Cook on barbecue for 1 minute each side or until tender. Transfer to a plate. Add onion to the barbecue and cook, turning, for 2 minutes or until it softens. Remove from heat.
- Place the spinach, feta, pumpkin and onion in a large serving bowl. Combine the mustard, vinegar and remaining oil in a screw-top jar and shake until well combined. Drizzle over the salad and serve immediately.
- 1 tbs lemon juice
- 16 strawberries, hulled
- 4 tbs honey
- Ice-cream and caramel sauce, to serve
- Soak skewers in water for at least 2 hours to prevent them burning.
- Preheat barbecue to medium heat. (Make sure your barbecue has been cleaned after cooking savoury foods.)
- Drizzle lemon juice over the strawberries. Warm the honey slightly (20 seconds in the microwave on high) then brush over the strawberries. Thread 4 strawberries onto each skewer and barbecue for 1 minute each side (don't move them around or they may stick). Place 2-3 scoops of ice-cream in a bowl, drizzle with caramel sauce and serve with the strawberries.
Let us start from foood shall we? Should totally eliminate the simplest problem of all! :) In this post, I will be posting up a couple of simple yet finger-licking good recipes specially for u!
a) Sweet Potato Cake with Bourbon and Pecans
Ingredients:
Preparation:
In a small bowl, combine the bourbon and raisins; let stand at room temperature for an hour or two.Heat oven to 325°. Generously butter and flour a 10-inch nonstick Bundt cake pan or tube pan; set aside.
In a mixing bowl, combine the mashed sweet potato, granulated sugar, melted butter, and vanilla; beat on medium speed until smooth.
In a separate bowl, combine the flour, baking soda, salt, and spices. Add the dry ingredients to the first mixture, blending in slowly. Stir in the chopped pecans and milk until well blended. Pour batter into the prepared pan. Bake for 50 to 60 minutes, or until the cake springs back when lightly touched with a finger. Cool in pan on rack to room temperature. Chill for a few hours.
Before serving, dip the pan in warm water for a few minutes, or heat the cake in a 250° oven for about 3 minutes. Carefully loosen the sides and center of the cake from the pan. Invert onto a large serving plate.
Serve with bourbon whipped cream or drizzle with the Simple Bourbon Glaze (below).
Serves 12.
Simple Bourbon Glaze
b) Blueberry Muffin Mixed in a jar
Ingredients:
Preparation:
Pour sugar into a 1-quart wide-mouth canning jar.Sift together the flour, baking powder, soda and salt; pour half into the jar. Put the dried blueberries into a small lightweight plastic bag; tie or seal and cut off excess bag end, if necessary.* Add remaining flour mixture. Screw lid on and add a tag with instructions, or tuck instructions into the jar.
*You can add the dried blueberries right into the mixture without the bag, but they tend to sink into the dry ingredients. The bag will give the mix more of a "layered" look.
Instructions for muffins.
Wild Dried Blueberry Muffins
Whisk together the eggs, butter, milk or buttermilk, and vanilla. With a wooden spoon, stir in blueberry muffin mix just until dry ingredients are moistened.
Spoon batter into greased muffin pans, filling each muffin cup about 3/4 full. If desired, sprinkle tops with sugar or cinnamon sugar. Bake at 375° for about 25 minutes.
Makes 18 to 24 muffins, depending on size of muffin cups.
c) White Chocolate Chunk Brownies
Ingredients:
Preparation:
Make the mix:In a 1-quart canning jar, layer the flour, salt, and baking powder. Using a wide-mouth canning funnel makes this a little easier. Add cocoa and shake the jar just slightly to level the layer. Now add the white chocolate chips then the walnuts or pecans. Put the 1 cup of sugar in a small food storage bag; seal or tie well then shape into a small enough shape to fit into top of jar. Press the sugar bag into the top of the jar.
Directions for gift:
White Chocolate Chunk Brownies
Ingredients (serves 12)
Method
Ingredients (serves 12)
Method
Ingredients (serves 4)
Method
Cheeerios!
