Monthly Archives: September 2012

Sep 25

Beryl’s Pumpkin Pie

Ingredients:

125 g pack granita biscuits

60 g melted butter

Filling:

 1/3 cup sugar

2 tsp cinnamon

½ tsp green ginger

½ cup mashed pumpkin

½ cup milk

3 eggs separated

1 tbsp gelatine

¼ cup hot water

½ cup castor sugar

Method:

Process biscuits, then add butter. Press into spring tin.

Filling:

Put sugar, spices, pumpkin, and egg yolks in a pan. Cook until mixture starts to boil. Cook for a minute. Dissolve gelatine in hot water and whisk into mixture. Mix till smooth. Beat egg whites until stiff. Add sugar. Add to pumpkin mix and fold through spoon into case. Put whipped cream on top and decorate with orange peel.

 

Sep 25

Mum’s Pal Minces

Ingredients:

2 eggs

½ cup milk

3 cups plain flour

Filling:

1 lb pork minced

1 lb minced steak

salt and pepper

water to mix ½ to 1 cup

Method:

Cut dough into circle. Put spoon mince in the centre. Clamp edges together. Put in boiling water until cooked.

Sep 25

Anna’s Pumpkin and Bacon Muffins

Ingredients:

2 cups SR flour

½ tsp bi-carb soda

1 x 110g tin cream pumpkin soup

2 eggs beaten

2 tbsp melted butter

½ cup chopped bacon (cooked)

Method:

Sift flour and bi-carb soda into a bowl. Add remaining ingredients and stir just enough to combine dry ingredients. Spoon into muffin cases and cook for 20 minutes at 180-200C.

Sep 25

Variety Savory Cheese

Ingredients:

2 tbsp shallots

2 tbsp capsicum

party bread (Cases)

1 loaf sliced bread (small size)

4 oz melted butter

For the fillings:

2 eggs, bacon rashers, tomatoes, small corn, chopped onions, ¾ cup cooked rice

Method:

Lightly brush with butter the bottle sides, take crust off. Press into muffin trays.

Sep 25

Sicilian Style Ricotta Cake

Ingredients:

185 plain biscuits

90 g butter

750 g ricotta cheese

125 g cream cheese at room temperature

½ cup castor sugar

grated orange rind

3 egg yolks

125 g glazed fruit chopped

60 g dark chocolate

 Method:

Preheat oven. Grease a 23 cm springform. Put biscuits in a food processor then put in bowl with butter. Press firmly into base of tin, then refrigerate. Place fresh ricotta, cream cheese, castor sugar and orange rind in large bowl. Beat with electric mix in 1 minute. Add egg yolks, one at a time. Fold in fruit and chocolate pieces. Spoon mixture into tin. Bake for 55 minutes or until golden brown and firm. Leave Ricotta cake in tin to cool. Cover with foil, refrigerate overnight. Cut with hot dry knife.

 

Sep 20

Fried Mince Pies

Ingredients: 

1 cup meat minced

salt

pepper

sauce

Pastry:

1 cup SR flour

2 tbsp mashed potato

cold water

Method:

Roll out pastry thinly. Cut the size of a saucer. Put meat in the center and fold. Fry.