Lets share awesome recipes!

A place to archive recipes for the related facebook group. The GF/DF section may have some stuff that is just GF and some stuff that is just DF though one of the contributors will be providing fully GF/DF recipes. Also if you see a contributor you like and want to see more search tags with their first name and last initial.

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Michelle Peaker

On my do to very soon list http://www.bakingequalslove.com/2011/12/salted-caramel-fudge-russian-fudges.html

Salted Caramel Fudge recipe adapted from Taste.com.au makes around 48 pieces  1 cup firmly packed brown sugar 125g salted butter, chopped in to cubes 200g white chocolate, chopped finely 1 x 395g sweetened condensed milk 3 Tbsp light corn syrup 2 Tbsp golden syrup (I'm going to try and replace this with all corn syrup next time to mellow it out a bit) 1/2 - 3/4 tsp normal salt (or 1 1/2 tsp sea salt) optional: extra sea salt to sprinkle on top (don't use normal salt though!). 1. Line a 22cm x 16cm rectangle dish with wax paper making sure it goes right up the sides with some overhang. 2.  In a large microwave safe bowl, place brown sugar,  butter, sweetened condensed milk, corn syrup, golden syrup and salt and stir to combine.  Microwave uncovered on Medium-High (our microwave is 1200W) in 2 minute bursts whisking in between each bursts for a total of around 8-10 minutes until the mixture comes to a bubbling boil.  I lost track of how many times I put it back in the microwave but I did make sure the mixture went over 244oF to a firm ball stage using a candy thermometer.  If you don't have a candy thermometer, heat until you can drop some of the mixture into cold water and form a firm ball with it. Taste and add more salt if required - remember you'll be adding white chocolate so it can afford to be on the salty side. 3. Then, microwave uncovered on Medium-High in 1 minute bursts, stirring with a wooden spoon in between each burst for another 5-6 minutes.  The mixture will thicken up and go a lovely golden colour.  I made sure it reached 244oF again before I stopped microwaving. 4. Place the bowl on a heatproof surface and wait for the mixture to stop bubbling. Add the white chocolate and stir until smooth.  Pour into your prepared pan and smooth the top.  Let it set at room temperature for at least 3 hours.  Lift the set mixture on to a chopping board. Cut into around 2cm cubes with a sharp knife, cleaning the knife between each cut (heating the knife would help with a cleaner cut too). Keep wrapped in wax paper in an airtight container in the fridge for up to 1 month.

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Should have removed the off the lamb shanks. Roasted Pumpkin asparagus and rocket with goats cheese and a honey mustard dressing. Also rocket with parmesan cheese and balsamic garlic n brown sugar dressing! NOMMS

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Jenn Peaker

i need a recipe idea...looking for an appetizer, something that's a lil on the healthier side.. but i have to avoid the following ingredients due to food allergies:  shellfish, kiwi, cinnamon, nuts, soy, oranges and beans any ideas?? i've done cheese ball a few times and it's gone over really well, but another girl is already making a cheesy bread so i'm wanting something a bit diff!! it can be any temperature and any style :)

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Michelle Peaker Hey Jen, let this inspire you. http://smittenkitchen.com/recipes/#Appetizers

Recipe Index | smitten kitchen

smittenkitchen.com

A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.

Jenn Peaker I'll check out the link when I get home- can't view it on my phone!

Zenda Marsh I do carrot, celery and bean sticks with a 3 olive dip (can cheat and buy from the shops so yummy) This has always been popular also if you get the plain flavoured rice crackers they should be safe

Jenn Peaker ‎Michelle Peaker that link is awesome!! i'll def use it next time!! i've decided to make my own bruschetta w/goat cheese and balsamic glaze on crostini, vanilla cupcakes with a dollop of orange infused cream cheese icing on top and then garnished with a strawberry slice and a mint leaf!

Jenn Peaker plus boozie gummie bears and those jello shots that are in the orange and lemon rinds :)

Jenn Peaker the boozie gummie bears are in the fridge absorbing their booze :) i'm excited to see what happens!!

Sharon Ross Tomato and basil bruchetta is always awesome.

Katie Saunders Cob loaf?

Jenn Peaker what's cob loaf Katie Saunders?

Michelle Peaker Omg!!! The most awesome thing!

Michelle Peaker Quick example recipe http://www.bestrecipes.com.au/recipe/Bacon-and-Cheese-Cob-Loaf-L4426.html cob loaf is one of those round bread loaves

Bacon and Cheese Cob Loaf

www.bestrecipes.com.au

Bacon and Cheese Cob Loaf recipe at Best Recipes. Hot bread filled dip.

Jenn Peaker hmm...kinda like the spinach dip we do in a pumpernickel loaf!

Michelle Peaker Yeah, all sorts of flavours out there. And you can do little individual serves in bread rolls too.

Katie Saunders I wrote a big long reply but I accidently deleted it :( but the above posts give you an idea

Jenn Peaker aw i hate that!! i appreciate the effort :)

[letsshareawesomerecipes]

Zenda Marsh

http://daisyt13.wordpress.com/2012/05/05/raspberry-basil-italian-cream-soda/

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Rebecca Caryn Haslberger

Lemon Basil Chicken 1.5kg Chicken 1 hanful of fresh Basil Leaves 120ml extra virgin olive oil (i used blended vegetable) juice of 1/2 Lemon sea salt and ground black pepper 4 mediam red onions ( we used medium potatoes) zest of 1/2 lemon 1 garlic clove (crushed) 1. Preheat oven to 190` place the chicken in a roasting pan. gently work the skin away from the flesh with your fingers and tuck about 6 - 7 basil leaves under the breast skin. Place the remaining basil in a food processor with the olive oil, lemon juice and seasoning and whiz until smooth. Brush the chicken with half the basil oil. Place in oven and roast for 40 minutes. 2. Peel the onion and slice off the root end to give a flat base. Make four cuts, in a criss cross shape, across the top of each onion to come only halfway down, so the onions open slightly. combine the lemon rind with the garlic and sprinkle over the onions. 3. Add the onions to the chicken in the pan and brush well with some of the basil oil. Brush the remaining oil over the chicken and cook for a further 40 minutes or until cooked through. cover and allow the chicken to rest for 10 minutes before carving.... :D

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Z Bec Z Kavanagh

Frosting 175 g white marshmallows 1 tablespoon milk 2 egg whites 2 tablespoons caster sugar 11. Frosting: Put the marshmallows and milk in a small saucepan and heat very gently until the marshmallows have melted. 12. Remove the pan from the heat and leave to cool. 13. Whisk the egg whites until soft peaks form, then add the sugar and continue whisking, until stiff peaks form (I also added a pinch of tartar to help consistency). 14. Fold the egg white into the cooled marshmallow mixture and leave to stand for 10 minutes.  I had no choice but to put my cupcakes in the fridge after which I hate doing as it takes away the fresh baked flavour, ants were a bother though and couldn't leave them out. Refrigerating them after wasn't bad though, it helped it icing set well :) The marshmallow recipe I posted earlier this week I found over powering with butter though it went down with people who were not as fussy as I am. This is a great icing though.

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Z Bec Z Kavanagh

Cute simple idea that would rock.

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I just made a packet mix cake into cupcakes. Was feeling lazy, I never use the icing in the pack though and always make my own. I have made Betty Crockers Strawberry cake (added more colour to the cake) and am about to make this icing for it :) Simply and yum! Ingredients Serves: 12 32 marshmallows 3/4 cup cold butter (can use margarine-DO NOT soften) 2/3 cup milk 1 Tsp vanilla Add to favourites Email to a friend Printer friendly Preparation method Prep: 10 minutes | Cook: 15 minutes | Extra time: 5 minutes, cooling 1. To start making your frosting- Place saucepan on burner on low heat and combine the 32 marshmallows and 2/3 cup of milk. Allow to heat until marshmallows dissolve then remove from heat. Mix, then allow it to set away from heat until it reaches room-temperature. 2. Using a hand mixer on a medium speed setting, mix the butter (AKA creaming) until the consistency becomes light and airy 3. Continue beating, slowly adding the milk and marshmallow mixture to the butter, then add the vanilla. Keep beating until the marshmallow icing becomes a stiff consistency. Other ideas Try using different coloured marshmallows or food colouring.

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Zenda Marsh

Thinking of doing these for my daughters 1st birthday only catch ours will be gf/df so will used a different recipe but I have heard this is a great recipe  http://www.stayathomemum.net.au/recipes/baking/rainbow-cupcakes-recipe/

Rainbow Cupcakes Recipe

1/2 cup (125g) caster sugar

125g unsalted butter

2 eggs

1 cup (125g) self-raising flour

1 teaspoon vanilla extract

3 tablespoons milk

4 bottles food colouring, red, blue, yellow, green

Preheat oven to 200 degrees C. Line a 12 hole cupcake tray with patty cups.  Cream the sugar and butter until light and fluffy.  Beat the eggs in one at a time adding a little flour in each time until the ingredients are mixed.

Add the vanilla and mix. Then add the milk 1 tablespoon at a time mixing after each addition.

Divide the mixture into 6 bowls:

In Bowl 1 – Add half a cap of red colouring

In Bowl 2 – Add half a cap of red and half a cap of yellow

In Bowl 3 – Add half a cap of yellow

In Bowl 4 – Add half a cap of green

In Bowl 5 – Add half a cap of blue

In Bowl 6 – Add half a cap of blue and half a cap of red

Mix colouring into each mixture after adding.

Divide the purple mixture between the 12 cases. Repeat with the other mixtures in this order: Blue, Green, Yellow, Orange, Red.

Bake in the preheated oven for 10-15 minutes.

Ice with plain icing or frosting – for a recipe – Click Here!

Recipe Hints & Tips:

For brighter colours, add a teaspoon of white vinegar to every coloured bowl.

The cupcakes can be frozen, place in an airtight container and freeze for up to four weeks un-iced.

Read more http://www.stayathomemum.net.au/recipes/baking/rainbow-cupcakes-recipe/

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Zenda Marsh These are gluten and dairy free and everyone except one girl liked them and she doesnt like red lol she just wanted to lick the icing off

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D.I.Y. Chocolate Dipped Cupcakes

hellogiggles.com

I think we can all agree there is pretty much nothing in the world that isn’t better dipped in chocolate. I mean, let’s just think about it – strawberries dipped in chocolate are better, marshmallows dipped in chocolate are better, Ryan Gosling dipped in chocolate would definitely be better. So why ...

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Tanya Luff

Lemonade scones  Makes 8 Ingredients  • 300g (2 cups) self-raising flour, sifted  • 55g (1/4 cup) caster sugar  • 125ml (1/2 cup) thick cream  • 125ml (1/2 cup lemonade Method 1. Preheat the oven to 220°C. Lightly grease a baking tray.  2. Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned. Serve warm with your favourite jam.

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Tanya Luff

Sticky Date Cheesecake Serves 10 1 1/4 cups dried pitted dates 1 1/4 cups boiling water 1 teaspoon bicarbonate of soda 1/2 cup brown sugar 40g butter 2/3 cup self-raising flour 2 eggs Cheesecake: 2 teaspoons gelatine 2 tablespoons just-boiled water 2 x 250g packets cream cheese, chopped, at room temperature 2 tablespoons caster sugar 1 cup cream Butterscotch Sauce: 1/2 cup brown sugar 1/3 cup thickened cream 50g butter 1. Preheat oven to hot, 200°C. Lightly grease and line a 19cm square cake pan. 2. Place dates, water and soda in bowl of a food processor or blender. Stand 5 minutes. Add sugar and butter and process until smooth. 3. Add flour and eggs and process until just combined. Pour into pan and smooth top. 4. Bake for 15-20 minutes, until cooked when tested with skewer. Cool in pan. Chill 30 minutes. 5. Cheesecake: In a small jug, whisk gelatine briskly into water with a fork until dissolved. Cool slightly. 6. In a bowl, using an electric mixer, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add cream and continue beating until well combined. Beat in gelatine mixture. 7. Pour mixture evenly over cake. Chill 3 hours or overnight until firm. Cut into 16 squares. 8. Butterscotch sauce: Meanwhile, in a small pan, combine sugar, cream and butter. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat and simmer gently for 5-10 minutes, until sauce thickens. Serve sticky date cheesecake drizzled with sauce. Very Yummy!!

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Rebbecca Dietz

Hey I need a Really Good Red Velvet Cupcake reciepe

Michelle Peaker http://smittenkitchen.com/2007/09/red-velvet-cake/

red velvet cake | smitten kitchen

smittenkitchen.com

A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook.

Michelle Peaker Try that. Also hershies natural cocoa powder is available at usafoods or i use the nestle cocoa in a pinch

Zenda Marsh I use homebrand cocoa as its 100% pure and with mud cakes give a really deep flavour

Michelle Peaker Its not about purity, its about the way the cocoa is processed. The natural and dutch processed create different chemical reactions

[letsshareawesomerecipes]

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

It's the most wonderful time of year, when Cadbury Creme Eggs proliferate in food and drug stores, like sweet little sugarbombs just waiting to be hatched in your mouth.

Last year, I employed these sweet treats to create a masterpiece calledCadbury Creme Eggs Benedict. This year, here's another classic (savory) egg dish reinterpreted in sweet form using these fondant-filled nuggets of joy: Cadbury Creme Deviled Eggs. Extremely easy to make and very sweet to eat, these are a sure-fire way to kick off Easter Candy season in style.

Note: To ensure that your "yolks" aren't runny, chill your Creme Eggs for about an hour before slicing them in half. This will ensure that the filling doesn't run all over.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.

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This is a FIVE minute cake cooked in the microwave. This is one i did...so delicious! 4 tablespoons flour, 4 tablespoons sugar, 2 tablespoons cocoa, 1 egg, 3 tablespoons milk, 3 tablespoons oil, 3 tablespoons choc chips A splash of vanilla extract. 1) Add dry ingredients to a large mug and combine well. Add the egg and mix well. Pour in milk and oil and mix well. Add choc chips and vanilla and mix again. 2) Put the mug into the MICROWAVE (not even joking) and cook on high for 3 minutes. Allow to cool and ice.

　

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Rehannon Baynes

My Gramma's recipe for Lasagne (serves 6-8) – Makes a very DEEP lasagne, so ensure your pan has high sides at least about 10 cms. Mince 500g Mince 2 cloves garlic (finely diced) 1 brown onion (finely diced) ½ Red a capsicum (finely diced) ½ Green a capsicum (finely diced) 1 Zucchini (finely diced) 1 Carrot (finely diced) 500-600g bottle of pasta sauce 1 tin crushed tomatoes Pinch oregano 2-3 Bay leaves Pinch rosemary Pinch thyme Large pinch salt and pepper Small pinch sugar ¼ cup dry red wine (optional) Béchamel Sauce 100g butter Flour to mix (about 1-2 cups) ½ teaspoon mustard ½ teaspoon wholegrain mustard Milk to mix (about 500ml) Fresh Lasagne sheets 300g grated cheese Small block Greek/Danish fetta 400-500g tub of ricotta/cottage cheese Spinach (one bunch or one frozen packet defrosted) 1. Pre-heat oven to 180’c. 2. Heat a teaspoon of oil in a large fry-pan. Fry garlic and onion until lightly brown, then add mince and simmer until brown. Add carrot and simmer for 5 mins, then add all other vegies. Simmer for 5-10 minutes or until vegies soft. Add pasta sauce, tomatoes, wine, herbs, salt, pepper and sugar, simmer on a low heat. 3. Put butter in a small pot and heat until melted. Once melted and bubbling lightly add flour in small amounts whisking with fork, until a rue is created. Remove from heat and add milk in small amounts to create a ‘custard-like’ consistency. Add mustard and mix. 4. Put a table spoon of mince in bottom of a DEEP lasagne pan. (This is to prevent the lasagne sheet from sticking). Make one layer of pasta, a layer of mince and ricotta/cottage cheese, then pasta, then a layer of spinach and sauce. Use half the block of fetta scattered. Another layer of pasta, mince and ricotta/cottage cheese, then another layer of pasta, then spinach and sauce then the other half of the fetta. Then another layer of pasta, mince and ricotta/cottage cheese, then a layer of pasta, then spinach and most of the sauce, another layer of pasta then put the last of the sauce and the grated cheese on top. 5. Bake in the over for roughly 30 mins or until cheese is crispy and brown.