Wednesday, October 28, 2009

A quick thank you

Thank you to those who posted recipes I can tell you it is Wednesday here and I read this post quite early got in and baked the fruit crumble for breakfast that Tracey suggested as i had all the ingredients on hand!! YUM

I made slab cake on Sunday and iced it differently and used different flavoured cake and that was fantastic - what a simple idea. Fruit slice this afternoon thank Lyn.

Ths is actulaly fun I have made more time to cook these things - so maybe time wasn't the issue perhaps motivation. Whatever it is -thanks girls (and the children thank you)!!

daisymum

PS: The reason I had cake mix in the cupboard is because I make a really simple dessert with it. SO as you shared your heres mine................

Upside down fruit cake:

You need

One packet of butter cake mix
One can of fruit
However many eggs the packet mix says.
spice

How you do it:

put packet mix in a bowl add egg(s) add juice from can of fruit (eg pineapple)
mix
place powdered ginger and cinnnamon in the bottom of a greased cake tin place sliced pineapple on top - put cake mixture on top of this and whack in the oven for the designated time (usually 25 minutes at 180 degrees C.

Turn out and voila Pineapple upside down cake!!!!!!! For about $2.50 Aus.

Use different spices for different fruits eg: pears cinnamon and allspice
peaches star anise.

OR the other favourite quick standby is:

Cherry flat Cake ( not very inspringin but you will see what I mean when you make it)

You need:
one packet of butter cake mix
1 can of sour cherries DRAINED (or a cup and half of frozen berries)
1 250 ml carton of sour cream

whack the sour cream and cake mix in a bowl - mix well

fold in cherries or berries

whack in a greased cake tin and cook for about 25 minutes on 180 degrees C.

It won' t rise (hence the flat cake description) serve cold with cream for a luscious - aren't-I-a-fantastic-cook dessert.

have a great day

daisymum

3 comments:

Tracey McBride said...

So glad you liked the crumble recipe (can you believe how easy it is??)! Your upside down cake sounds de-licious and I may try it this weekend (or sooner, because I think I do have all of the ingredients in the house). The cherry cake sounds amazing too, as I'm a nut for cherries and the sour cream sounds as if it'll take the tang factor up a notch or two (my favorite part).
Thanks so much Daisy Mum! I appreciate it.
Warmly,
Tracey

P.S.I forgot to tell you yesterday--we're having two book giveaways on our blogs. You and your readers are very welcome to join in! It ends on November 1st. xo

joolzmac said...

Howdydoo, DaisyMum

Here are two recipes from my sister, Fred (real name is Leanne, don't ask!) She has cooked for shearers and they reckon she is an unreal cook, knocking up cream puffs, lamingtons etc in a wood stove when the temp in the kitchen was 47C!

SQUIDGE

BASE
40z margarine
3/4 cup sugar
1 egg
1.5 - 2.0 cups SR Flour
enough jam (you choose flavour) to spread over lamington tray size.

CRUMBLE
1 egg
3/4 cup sugar
enough coconut to make a crumble with these

METHOD FOR BASE
Cream butter & sugar and add egg, mix well then add flour. Press into lamington tray and spread thickly with jam.

METHOD FOR CRUMBLE
Mix egg, sugar and enough coconut to make a crumble, spread over jam layer.

Bake at 170C until golden - the smell is unreal.

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PEPPERMINT CRISP SLICE (Easy as)

1 pkt plain sweet biscuits
3 Peppermint Crisp bars
1 tin condensed milk
1 large block dark cooking chocolate (I use Black & Gold))

Crush biscuits and peppermint crisps finely (but okay if few lumps), place in bowl. Add tin of cond. milk, mix well and pour into lamington tray. Melt chocolate and pour over top. Too easy!

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Enjoy!

Cheers - Joolz

joolzmac said...

Hey DaisyMum

There's a link on my blog for Anzac Slice (via Our Red House). Real easy. Still busy? Obviously.

Joolz