Baking With Sage

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Help Me Buy Hearing Aids

Shalom! My name is Shulamith, I am 15 years old and I have mild hearing loss in my left ear, as well as auditory processing difficulties, due to this I am forced to lip read in order to understand what people are saying, and find conversating very difficult. Luckily there is a treatment for it, in the form of hearing aids attached to a fm system. Unfortunately this costs between 4000 - 6000 dollars; an insamountable sum for my family and I, but with the help of kind donors I will finally have a full hearing experience. If anyone could help, even just by sharing, I would be so greatful, the link to my gofundme is below.

https://www.gofundme.com/f/help-sula-buy-hearing-aids?utm_source=customer&utm_medium=copy_link&utm_campaign=p_cf+share-flow-1

[bakingwithsage]

Reblogging this <3

[bakingwithsage]

Karlabelle's Melting Moments

Level: Medium

These rich golden syrup melting moments are named in honor of a family friend and her penchant for high teas. When she passed away, I was unfortunately unable to attend her funeral so I named this recipe for her.

Melting Moments Ingredients:

250g butter, softened

1/3 cup icing sugar mixture

1/3 cup golden syrup

1 3⁄4 cups plain flour

1⁄2 cup cornflour

Filling Ingredients:

100g butter, softened

3/4 cup icing sugar mixture

1 tsp vanilla essence

1 tsp finely grated orange rind

Melting Moment Recipe:

Preheat oven to 160C on fan-forced. Line 2 large baking trays with baking paper.

Using an electric mixer, beat butter, icing sugar and syrup until light and fluffy. Sift flours over mixture. Stir to combine.

Spoon dough into a piping bag fitted with a 2cm star-shaped nozzle

Pipe dough into 6cm-diameter circles, 5cm apart, onto prepared trays. Bake for 15 minutes, or until golden. Transfer to a wire rack lined with baking paper to cool.

Filling Recipe:

With an electric mixer, beat butter until light. Gradually add icing sugar, beating constantly until fluffy, add orange rind, and beat to combine.

Place 1/2 the biscuits, flat-side up, on a flat surface. Pipe icing onto each. Sandwich with remaining biscuits.

[bakingwithsage]

Chewiest Choc Chip Cookies

Level: Easy

As someone who considers herself a cookie connoisseur I can confidently say that these are the best chocolate chip cookies I have ever eaten, and with the speed that these disappear from our pantry I'd say the rest of my family agree.

Ingredients:

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 egg

1 tsp vanilla

1 cup chocolate chips

Recipe:

Preheat your oven to 180 celcius on fan bake, then whisk together your flour, salt and baking soda.

In a different bowl cream your butter and sugars with electric beaters. Combine your egg, vanilla then beat into your butter mixture.

Gently fold in your flour mix, then add your chocolate chips.

Scoop into soup spoon sized balls, then flatten onto your baking tray.

Cook for 8-10 minutes then cool in the fridge for maximum chewieness.

For nut cookies you can replace 1 cup chocolate chips with 1 cup of hazelnuts, walnuts, or macadamias.

[bakingwithsage]

Ice Cream In A Jiffy!

Level: Easy

This is a recipe my grandmother made when she was my age, and its simple decadence has truly stood the test of time, becoming a summer favourite in my family and pairing perfectly with caramel sauce or berries and mint.

Ice Cream Ingredients:

1 390 gram tin evaporated milk

1 cup cream

1/2 cup icing sugar

1 tsp vanilla essence

Caramel Sauce Ingredients:

1 cup brown sugar

1 cup cream

1 tbsp butter

Ice Cream Recipe:

Beat together your cream and sugar until the sugar is combined, being careful not to over mix it.

Once your sugar is combined add your evaporated milk and and beat with electric beaters until the mixture begins to thicken.

Pour your mixture into a one litre container and freeze for around 5 hours (or until firm).

Caramel Sauce Recipe

Place all the ingredients in a large pot over high heat and let boil for 3 minutes, stirring continuously.

Remove from heat and pour into a medium sized jug and keep in the fridge.

Modifications:

For chocolate ice cream add 1/3 cup of cocoa powder and one extra 1/4 cup of sugar, for berry replace one teaspoon of sugar with 1/3 cup of defrosted berries, and for caramel replace your 1/2 cup icing sugar with 1/2 cup brown sugar.