[Suzanne rose]

Well it says Cracker Barrel meatloaf so cb is a brand of cheeseso why’s it called cb meatloaf if there’s no cheese

I just read it , it's another American recipe

 

[Suzanne rose]

Who cares what her name means

maybe it means something else

 

[Littleboy8]

I just read it , it's another American recipe

Oh

 

[Littleboy8]

maybe it means something else

Yeah well still don’t care

 

[Lilac]

Tuna Rissoles
Can 425g tuna in springwater.
5 potatoes boiled and mashed.
Either coat with flour or
Flour egg breadcrumbs.coat.
Add can of tuna with 1/2 springwater to stiff mashed potatoes.shape into Rissoles and coat with flour or then dip into egg then coat with breadcrumbs
Fry until golden brown. Serve with salad. Um.
Cheryl Vainikolo

 

[bubbly63]

I have the best mushroom.sauce,gravy every wants my recipe it's great on steak chicken we put it on everything.

Sliced mushrooms sauteed in butter and garlic
Add sour cream, 1/2 a container and a good splash of Worcestershire sauce to taste its so good.

 

[Littleboy8]

I have the best mushroom.sauce,gravy every wants my recipe it's great on steak chicken we put it on everything.

Sliced mushrooms sauteed in butter and garlic
Add sour cream, 1/2 a container and a good splash of Worcestershire sauce to taste its so good.

Been there done that thanks

 

[Littleboy8]

Tuna Rissoles
Can 425g tuna in springwater.
5 potatoes boiled and mashed.
Either coat with flour or
Flour egg breadcrumbs.coat.
Add can of tuna with 1/2 springwater to stiff mashed potatoes.shape into Rissoles and coat with flour or then dip into egg then coat with breadcrumbs
Fry until golden brown. Serve with salad. Um.
Cheryl Vainikolo

Been there done that thanks

 

[Jo Piper3]

Who cares what her name means

Sorry, I think it is very important (to some!)

 

[Littleboy8]

Sorry, I think it is very important (to some!)

Whyenlighten me please and if anybody out there cares tell me why it matters

 

[Jo Piper3]

Whyenlighten me please and if anybody out there cares tell me why it matters

Obviously you are not familiar with the Rosary.

 

[Littleboy8]

Obviously you are not familiar with the Rosary.

Born catholic went to st joes in black rock subject closed move on your boring me

 

[Bullwinkle]

My German Family Honey Biscuits

Ingredients
• 500 grams white sugar
• 1 kilogram runny honey
• 4 eggs - well beaten
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• quarter teaspoon ground cloves
• 4 teaspoons bicarbonate of soda
• 8 cups plain flour - Note 1
• 100’s and 1000’s

• Note 1 - more flour maybe need, the dough needs to be stiff

Method

Sift flour, spices, carb soda together in a large bowl. Add sugar, stir through flour mixture. Stir in the eggs. Finally add the honey. The mixture is now quite stiff, you may need to use your hand to get everything incorporated…if the mixture is not stiff, add more plain flour.
Cover bowl with plastic wrap and leave overnight, place in refrigerator

Remove bowl from refrigerator
Preheat oven 180 - 190 degrees Celsius Fan Forced oven or 190 - 200 degrees Celsius for non Fan Force

• Line 3 or 4 baking trays with parchment paper - Note 1
• Lightly flour bench - turn out dough, and roll out to a thickness of 1 centimetre.
• Cut into your desired shapes - sprinkle with 100’s and 1000’s and place on trays, leaving about 4 centimetres between each biscuit.
• Bake for approximately 12 minutes.
• Remove from oven allow to cool on trays, before removing to wire racks to completely cool

• Note 1 - depending on the size of your chosen shape, as to how many trays needed.

I use a 5 centimetre square cutter and usually make around 3 trays

 

[Littleboy8]

My German Family Honey Biscuits

Ingredients
• 500 grams white sugar
• 1 kilogram runny honey
• 4 eggs - well beaten
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• quarter teaspoon ground cloves
• 4 teaspoons bicarbonate of soda
• 8 cups plain flour - Note 1
• 100’s and 1000’s

• Note 1 - more flour maybe need, the dough needs to be stiff

Method

Sift flour, spices, carb soda together in a large bowl. Add sugar, stir through flour mixture. Stir in the eggs. Finally add the honey. The mixture is now quite stiff, you may need to use your hand to get everything incorporated…if the mixture is not stiff, add more plain flour.
Cover bowl with plastic wrap and leave overnight, place in refrigerator

Remove bowl from refrigerator
Preheat oven 180 - 190 degrees Celsius Fan Forced oven or 190 - 200 degrees Celsius for non Fan Force

• Line 3 or 4 baking trays with parchment paper - Note 1
• Lightly flour bench - turn out dough, and roll out to a thickness of 1 centimetre.
• Cut into your desired shapes - sprinkle with 100’s and 1000’s and place on trays, leaving about 4 centimetres between each biscuit.
• Bake for approximately 12 minutes.
• Remove from oven allow to cool on trays, before removing to wire racks to completely cool

• Note 1 - depending on the size of your chosen shape, as to how many trays needed.

I use a 5 centimetre square cutter and usually make around 3 trays

Nice but no cloves for me

 

[Suzanne rose]

If you have been to a Greek Bakery Good chance you would have seen these in Greek they are called Bougasta or Custard Parcels.
These are so easy to make and Soooo Delicious


CUSTARD PARCELS
Makes 6 parcels.

Ingredients
4 cups milk.
2/3 cup fine semolina. ( available coles or woolworths
2/3 cup caster sugar.
1/2 of lemon rind grated
2 eggs.
30g cold unsalted butter.
2 teaspoon vanilla essence

18 sheets filo pastry, divided into 3

150g melted unsalted butter for brushing.
Icing sugar and ground cinnamon for dusting.

Method

1. Begin by adding the milk, semolina, sugar, butter and lemon rind to a pot over medium heat. Continuously whisk to melt the butter and until the mixture forms a custard like consistency (approximately 10 minutes)

2. add the eggs and canilla into a bowl and whisk them through

3. Stir in egg mixture into the custard stir well

4. Set the custard aside to cool and thicken to prepare your filo

5. Preheat your oven to 170C or 150 C fan-forced Using three sheets of filo pastry per bougatsa parcel, lay it out flat and give them each layer a generous brush of melted butter

6.Spoon the custard to the side of buttered pastry and partially fold it over. Bring in the sides to seal the ends and carefully fold the pastry over keeping the seam side down.
7. Brush each parcel with more melted butter and bake for approximately 30 minutes or until golden. If you notice the filo pastry is browning too quickly, move your tray to the bottom of your oven for a slower cook. This ensures all layers bake crispy.
Sprinkle with icing sugar and plenty of ground cinnamon and enjoy hot.

 

[Suzanne rose]

These Doughnut puffs are so easy and delicious but A Warning They are sooo Additive.
A little story behind these , it is Greek tradition to make these when a baby has cut their first teeth. They then share them out.


Doughnut Honey Puffs

Ingredients

1 tsp dry yeast.
1 Tbsp sugar.
2 cups warm water.
3 cups plain flour.
¼ tsp salt.
Flavourless oil for frying.
Crushed nuts of your choice – walnuts traditionally. ( optional )
Honey for drizzling.
Cinnamon for dusting.

Method

1. In a bowl mix together yeast, sugar and half the water. Allow it to sit for approximately 20 minutes or until it bubbles. ( make sure yeast is fresh )

2. In another bowl combine flour and salt. Add the activated yeast mixture along with the other half of the water. Stir well to combine. The dough be very wet. Set aside and allow it to sit in a warm spot for an hour or so until it has risen.

3. Once the dough has risen, set up your dough nut station. Fill your pan with enough oil 3-4 cm deep and turn it to medium high heat. Whilst the oil is heating, fill a glass up with the same oil and place a spoon in the oil. This will assist you to scoop the dough out from your hands. The lubricated spoon will ensure it does not stick as you place the dough into the oil and helps for the donut to stay round.
4. When the oil is heated, rub some oil onto one of your hands and place it in the dough. Collect some dough in your hand and squeeze it through your thumb and index finger using the oiled spoon to scrape it away and drop carefully into the oil. It is important not to overcrowd your pan. Allow doughnuts to cook until golden on both side, scoop them out and place them on an absorbent paper towel. Transfer them onto a plate, drizzle with honey first, then cinnamon and the nuts. Enjoy hot!

 

[Littleboy8]

If you have been to a Greek Bakery Good chance you would have seen these in Greek they are called Bougasta or Custard Parcels.
These are so easy to make and Soooo Delicious
View attachment 28738

CUSTARD PARCELS
Makes 6 parcels.

Ingredients
4 cups milk.
2/3 cup fine semolina. ( available coles or woolworths
2/3 cup caster sugar.
1/2 of lemon rind grated
2 eggs.
30g cold unsalted butter.
2 teaspoon vanilla essence

18 sheets filo pastry, divided into 3

150g melted unsalted butter for brushing.
Icing sugar and ground cinnamon for dusting.

Method

1. Begin by adding the milk, semolina, sugar, butter and lemon rind to a pot over medium heat. Continuously whisk to melt the butter and until the mixture forms a custard like consistency (approximately 10 minutes)

2. add the eggs and canilla into a bowl and whisk them through

3. Stir in egg mixture into the custard stir well

4. Set the custard aside to cool and thicken to prepare your filo

5. Preheat your oven to 170C or 150 C fan-forced Using three sheets of filo pastry per bougatsa parcel, lay it out flat and give them each layer a generous brush of melted butter

6.Spoon the custard to the side of buttered pastry and partially fold it over. Bring in the sides to seal the ends and carefully fold the pastry over keeping the seam side down.
7. Brush each parcel with more melted butter and bake for approximately 30 minutes or until golden. If you notice the filo pastry is browning too quickly, move your tray to the bottom of your oven for a slower cook. This ensures all layers bake crispy.
Sprinkle with icing sugar and plenty of ground cinnamon and enjoy hot.

What’s canilla

 

[Logical7]

This recipe is for one of my most favourite biscuits. Not difficult to make.

FLORENTINES

Serves 24

INGREDIENTS

¾ Cup sultanas

2 ½ Cups Kellogg’s Crunchy Nut Corn Flakes.

½ Cup red glace cherries, chopped coarsely.

2/3 Cup of sweetened condensed milk.

200g of dark or milk-eating chocolate, melted.

DIRECTIONS

• Preheat your oven to 1800 Celsius.
• Grease a 20cm x 30cm lamington pan. Line the base and the two long sides with baking paper.
• Combine the sultanas, Kellogg’s Crunchy Nut Corn Flakes, cherries, and condensed milk in a medium bowl.
• Press the mixture into the prepared pan.
• Bake for approximately 20 minutes or until lightly browned.
• Cool in the pan before cutting into squares.
• Spread the melted chocolate over the underside of the Florentines and place the chocolate side up on a wire rack until set.

Enjoy with a coffee or drink of your choice. Great after dinner desert with fruit and or cream/ice-cream on just on their own.

 

[Logical7]

FLORENTINE BISCUITS
Serves 24

INGREDIENTS
3/4 Cup sultanas.
2 1/2 cups Kellog's Crunchy Nut Cornflakes.
1/2 Cup red glace cherries, coarsely chopped, or dried cranberries or both.
2/3 Cup sweetened condensed milk.
200g dark or milk-eating chocolate, melted.

DIRECTIONS
1. Preheat oven to 180 deg Celsius.
2. Grease a 20cm x 30cm lamington pan. Line the base and the two long sides with baking paper.
3. Combine the sultanas, Kellog's Crunchy Nut Corn Flakes, cherries, (dried cranberries), and condensed milk in a medium bowl.
4. Press the mixture into the prepared pan.
5. Bake for approximately 20 minutes or until lightly browned.
6. Cool in the pan before cutting into squares.
7. Spread melted chocolate over the underside of the Florentines and place the chocolate side up on a wire rack until set.

 

[Tervueren]

What flavour of ‘curry powder’ do you use?. There is no one flavour of curry powder, to my knowledge, as curries themselves are all different tastes.

I use Keens Mustard Powder, which has been around for years and years and they also make Keens Curry Powder. You can buy it from Coles or Woolworths.