Recipes from my Galley

Ice Cream Pudding

1 cup Dried Cranberries
100ml Brandy, Sweet Sherry or similar
1 cup Frozen Berries
2 x50g Voilet Crumble Bars
1 L Vanilla Ice Cream
Whipped cream for Decoration
Chopped Strawberries or Frozen Berries to decorate.

Method
1. Soak Cranberries in Brandy overnight. Line a pudding bowl with Gladwrap, for ease of turning out.
2. Soften Ice Cream fold through chopped berries, Crumble Bars and drained Cranberries.
3. Put in mould and freeze for at least 4 hours.
4. Invert onto serving plate and place few spoons of whipped cream on top and add extra berries and grate some chocolate over the berries.

Custard Powder Sponge

The photo shown is the sponge with heart on and Alan with his birthday Cake made in 10cm Square tin.
4 eggs
¾ cup Castor Sugar
¾ cup Cornflour
1 heaped tab Custard Powder
1 teas Cream of Tartar
½ teas Bicarb Soda

Sift dry ingredients together twice (except Castor Sugar)
Beat egg whites until stiff.(Do not overbeat) Add sugar gradually
Beat again for 5 mins. Add egg yolks (using Mixer) then fold in dry ingredients. Grease 2 sponge tins (22cm round) line with bake paper.
Cook in moderate oven 350 F or 180 C for 20 min.
Cool on rack. Fill with jam and cream. Then enjoy!!!
Thanks Beth Lodge (Alan's Sister)

My Homemade Bread Tips

I mix and knead using the dough cycle on my Breville Breadmaker. This cycle takes 1 1/2 hrs.
When adding ingredients to the pan use lukewarm water and add 2 tablespoons of vegetable oil.
Let the process finish and turn onto floured board, very lightly knead and the cut into usable sizes and lightly shape before placing into the pan.
My new pans I purchased from  http://www.mackies.com.au/

Easy 2 Egg Pavlova

2 Egg Whites

1 ½ cups Castor Sugar

½ teas Vanilla

1 teas Vinegar

1 teas Cornflour

4 tabs Boiling Water (2oz)

Place all ingredients into small bowl beat on high speed until mixture is very stiff (approx 15mins). Spread on tray lined with Bake Paper.

For a large Pavlova bake moderate oven for 10mins, reduce heat to slow bake further 45 mins, cool in oven.

For  small Pavlovas  bake moderate oven for 10mins, reduce heat to slow bake further 30 mins, cool in oven.

For a fan forced Oven 120 deg then 80 deg.

Pumpkin Scones - Mums
1 rounded dessertspoon Butter
1 rounded dessertspoon Sugar
1 level teas grated lemon rind
1 cup cold mashed pumpkin
1 egg
1/3 cup milk
2 cups SRF
½ teas salt
1 level teas nutmeg
beat the butter and sugar to a cream. Add lemon rind. Stir in the pumpkin, beaten egg and milk. Sift the flour, salt, and nutmeg and stir into the mixture making into a medium dough. Turn onto a lightly floured board and knead lightly. Roll to a half inch thick. Cut with a small glass or scone cutter and place on greased scone tray. Brush tops with egg white or milk and bake in hot oven 400 deg F 20min

Reindeer Slice

200gm Dark Chocolate

2 cups Cornflakes

2/3 cup Sweetened Condensed Milk

100gm Red Glace Cherries

½ cup chopped Macadamias, toasted

½ cup toasted flaked Almonds

½ cup Sultanas

¼ cup Currants

Melt Chocolate in microwave.

Spread over base of a slice tin, covered in bake paper.

Chill until set.

Combine remaining ingredients in a bowl, tossing to coat thoroughly

With sweetened condensed milk. Spread mixture over chocolate base.

Bake for 20mins, until golden.

Cool in tin then chill until Choc Base is set again.

Cut into triangles and store in an airtight container in fridge.