- Preheat oven to 160C. Line baking tray with patty pan cases.
- Combine butter, sugar honey in a saucepan.
- Place over low heat, keep stirring till frothy. Remove from heat.
- Combine butter mixture and cornflakes gently in a bowl.
- Spoon mixture into cases. Bake for 10mins.
- Remove from oven, allow to cool.
- Serve at room temperature.
How I made Honey Joys
17 OctIngredients for Honey joys (Cameron. 2011. p.214)
17 Oct- 90g BEAUTIFULLY BUTTERFULLY butter
- 1/2 cup white sugar
- 2 tbsp BRAMWELLS pure honey
- 4 cups GOLDENVALE cornflakes
How I made Jam Cookies
17 Oct- Preheat oven to 180C. Spray with canola spray and line with baking paper 2 x baking trays.
- Beat butter and castor sugar with electric mixer till creamy.
- Add eggs and beat till combined.
- Add flour and stir in with wooden spoon.
- Roll mixture into balls, place on baking trays.
- Flour your finger, make small holes in balls, add jam.
- Bake for 12mins.
- Serve at room temperature.
Ingredients for Jam Cookies (Cameron. 2011. p.223)
17 Oct- PURE VITA canola spray
- 125g BEAUTIFULLY BUTTERFULLY butter
- 1/2 cup MERRYFIELD castor sugar
- 2 eggs
- 2 cups WHITEMILL self-raising flour
- 2 tbsp OUVERTURE strawberry fruit spread
Monday = Baking Day
17 OctToday I am baking with the help of my three year old. We are making Jam Drops and Honey Joys. Wish me luck 🙂
How I made Corned Silverside
17 Oct- Place silverside in a large pot and just cover with water.
- Add onion, carrot, sugar and vinegar. (I also add a few cloves, they add a brilliant taste).
- Bring to boil, then simmer for 1 1/2 hours. (30mins for every 500g)
- Remove from water and slice.
- Serve with the onions and carrots (if wanted) and any other vegetables.
Ingredients for Corned Silverside (Cameron. 2011. p.103)
17 Oct- 1.5kg corned silverside
- 1 onion, peeled and cut in half
- 1 carrot, peeled and chopped
- 1tbsp MERRYFIELD brown sugar
- 1tbsp PURE VITA white vinegar
There is also a recipe on the page for white sauce but I didn’t have the ingredients 😦
Sunday Night Roast
17 OctSo, for last nights Sunday roast their wasn’t really anything I would really cook so I chose to do the Corned Silverside.
How I made Microwave Chocolate Self-Saucing Pudding
10 Oct- Break half the dark chocolate into small pieces
- In a microwave-safe bowl, combine the chocolate and butter and melt in the microwave for 1min. Needs to be stirred and watched to prevent burning.
- Add white sugar, flour & milk to melted chocolate and beat with an electric mixture for 1min.
- Transfer to a 3L microwave safe bowl, set aside.
- To make sauce, break the rest of the chocolate into a jug.
- Add brown sugar, coffee and boiling water, stir until chocolate is melted.
- Carefully pour the sauce over the pudding.
- Microwave on high for 12mins. A fluffy pudding should have risen to the top.
- Stand for 10mins before serving.
Ingredients for Microwave Chocolate Self-Saucing Pudding (Cameron. 2011. p.160)
10 OctFor the pudding:
- 1pkt (200g) CHOCEUR dark chocolate
- 60g BEAUTIFULLY BUTTERFULLY butter, diced
- 1/2 cup MERRYFIELD white sugar
- 1 1/4 cup WHITEMILL self-raising flour
- 3/4 cup FARMDALE milk
For the chocolate sauce:
- 1 cup MERRYFIELD brown sugar
- 2tsp NESCAFE coffee
- 1 3/4 cups boiling water