Pale Pink Aura

Thought I'd start another 'all time favourite' thread, because the girls on the chat thread have had me drooling with recipes of lemon slice and the like. I know there's plenty of recipe threads in the diet section, but I get a little over trying to convert from oz's etc to grams. (and let's face it, American food can be pretty dodgy at times...)

Anyway, I'll post a reply later when I have a sec, but I wanted to start the thread now while I think of it.

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xx Pale Pink Aura

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DD (6) - conceived via IVF (FET) after 2 years of infertility treatment
DS (2) - conceived after 2 years of natural therapies

Current meds: Fish oils, NPC, NTH, Milk thistle, globe artichoke, astragalus, dandelion; probiotic, slippery elm, psyllium, olive leaf, DIM (indolplex - antioestrogenic), kelp, chlorophyl, low-GI diet free from gluten and dairy.

Sapphire Spirit

This is THE BEST Chocolate Cake recipe EVER! It's always nice and moist, without being a mud cake....it's my mum's recipe. What I wouldn't give for a piece of that right now!!


COCOA FUDGE CAKE


1-2/3 CUPS SR FLOUR

1/2 CUP SUGAR

1/2 CUP COCOA

3/4 TEASPOON BAKING SODA

1-1/2 CUPS MILK

1/2 CUP MARGARINE

2 EGGS

1 TEASPOON VANILLA



MIX ALL IN TOGETHER & COOK IN MODERATE OVEN (for about 40 minutes I think).

Pale Pink Aura

Okay, so this isn't a food, but a very good recipe that been in our family for years.

1 - 1 1/2 cups whiskey
1 tin evaporated milk
2 eggs
1 tin condensed milk
300ml cream
1 tsp instant coffee
2 tbs chocolate topping
1/2 tsp coconut essense

Mix together, blend with blender, keep in fridge at least a week, shaking each day.

*NOTE - the longer you leave it, the smoother and stronger it gets. I once made a batch (and I usually do it with 1 or 2 bottles of whisky - and I've found any whisky or brandy will do) and a bottle got lost down the back of a spare fridge for a long time (maybe a year or two...) and it was SOOOOOOOOOOO good!!!

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xx Pale Pink Aura

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DD (6) - conceived via IVF (FET) after 2 years of infertility treatment
DS (2) - conceived after 2 years of natural therapies

Current meds: Fish oils, NPC, NTH, Milk thistle, globe artichoke, astragalus, dandelion; probiotic, slippery elm, psyllium, olive leaf, DIM (indolplex - antioestrogenic), kelp, chlorophyl, low-GI diet free from gluten and dairy.

Pale Pink Aura

225g can chick peas
2 garlic cloves crushed
6 tbs lemon juice
4 tbs tahini paste
5 tbs olive oil
1 tsp cumin
salt and pepper

Put in a blender and blitze until smooth. Serve with crackers, cut up carrot and celery etc.

It's also nice with a roasted capsicum (cook under grill or in oven until skin blackens, peal the skin off once it's cool) or a roasted large chilli (the less hot ones), or about a 1/4 cup of sun-dried tomatoes. Throw in the blender when you're mixing it.

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xx Pale Pink Aura

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DD (6) - conceived via IVF (FET) after 2 years of infertility treatment
DS (2) - conceived after 2 years of natural therapies

Current meds: Fish oils, NPC, NTH, Milk thistle, globe artichoke, astragalus, dandelion; probiotic, slippery elm, psyllium, olive leaf, DIM (indolplex - antioestrogenic), kelp, chlorophyl, low-GI diet free from gluten and dairy.

Serene Tamborine Mummy

Carrot Cake
Ingredients
250g carrots peeled and grated (3 cups)
1 tsp bi-carb soda
½ cup safflower oil
2 tsp cinnamon
1 cup brown sugar, lightly packed
pinch of salt
3 eggs
¼ cup walnuts, roughly chopped
1 ½ cups SR flour

Method
Place oil, sugar and eggs into a bowl. Mix until well combined. Add the flour, soda, cinnamon and salt. Mix well. Add walnuts. Combine mixture with shredded carrots.
Pour into two well greased 12x17cm loaf tins or one deep 20cm square cake pan.
Bake in a moderate oven for 45min or until cooked.
When cool, ice with cream cheese frosting.


Cream Cheese Frosting
Ingredients
125g butter
2 cups icing sugar
1 tsp butter
2 tsp lemon juice

Method
Place cream cheese and butter into a bowl and mix till smooth and creamy. Add icing sugar and lemon juice. Mix well. This quantity is sufficient to cover the top of a 20cm cake. (plus extra!)

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Nothing quite like brotherly love....
Me Donna 35, DH Rohan 39

DS Mackenzie bDec03
M/C Dec 04 7.5wks
DS Campbell bOct05
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Serene Tamborine Mummy

Chicken Cannelloni with Prawn Sauce

Cannelloni
40g butter
300g finely chopped cooked chicken
¼ cup plain flour
12 cannelloni
1 cup water
extra plain flour
1 small chicken stock cube crumbled
1 egg, lightly beaten
3 tsp mustard
breadcrumbs
¾ cup frozen peas
oil for deep frying

Prawn Sauce
40g butter
1 small chicken stock cube crumbled
2 tblsp plain flour
1 green shallot, finely chopped
2 tsp tomato paste
12 uncooked king prawns, shelled
¼ cup dry red wine
1 tblsp chopped fresh thyme
1 ½ cups water


Melt butter in pan, add flour and stir over heat until lightly browned.
Remove from heat. Gradually stir in combined water, stock cube and mustard, bring to boil
Stir in peas, simmer uncovered for two minutes.
Stir in chicken and cool.
Cool pasta in boiling water until just tender. Drain.
Using piping bag, pipe chicken into cannelloni.
Roll pasta lightly in extra flour, dip in egg, then breadcrumbs. Place on tray, cover and refrigerate for 20 minutes.

JUST BEFORE SERVING: Deep fry pasta in hot oil until well browned; drain on absorbent paper. Serve hot.

PRAWN SAUCE: Melt butter in pan, add flour, stir over heat until bubbling.
Remove from heat. Gradually stir in paste, wine, water and stock cube.
Stir over heat until mixture boils and thickens. Simmer uncovered for five minutes.
Stir in shallots and prawns, simmer for a further five minutes or until prawns are tender. Stir in thyme.

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Nothing quite like brotherly love....
Me Donna 35, DH Rohan 39

DS Mackenzie bDec03
M/C Dec 04 7.5wks
DS Campbell bOct05
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Serene Tamborine Mummy

Sticky Chocolate Date Pudding

Pudding
1 ½ cups (240g) seeded chopped dates
1 ¾ cups (430ml) water
1 tsp bi-carb soda
80g butter, chopped
2/3 cup (150g)self raising flour
1/3 cup (35g) cocoa powder
2/3 cup (70g) pecans, toasted and chopped

Butterscotch Sauce
1 1/4 cups firmly packed brown sugar
80g butter
300ml cream

PUDDING
Grease deep 22cm round cake pan, cover base with baking paper.
Combine dates and water in a small pan, bring to boil, remove from heat, add soda, cover and stand for five minutes. Blend or process until smooth.
Beat butter and sugar in small bowl with electric mixer until combined, beat in eggs quickly, one at a time.
Transfer mixture to a large bowl, fold in sifted flour and cocoa, then add nuts with warm date mixture in two batches.
Pour mixture into prepared pan, bake in moderate oven for about one hour. Stand pudding for ten minutes before turning onto serving plate. Serve pudding with hot butterscotch sauce and whipped cream if desired.

BUTTERSCOTCH SAUCE
Combine all ingredients in a medium pan, stir over heat, without boiling, until sugar is dissolved, then simmer without stirring for three minutes.

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Nothing quite like brotherly love....
Me Donna 35, DH Rohan 39

DS Mackenzie bDec03
M/C Dec 04 7.5wks
DS Campbell bOct05
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sleepydumpling

Lemon Slice

1 cup soft butter
1/2 cup caster sugar
2 cups plain flour
dash of salt

4 eggs, beaten
1/4 cup plain flour
2 cups caster sugar
6 tablespoons fresh lemon juice
grated rind of 2 lemons

Combine butter, sugar, flour and salt and mix well. Press mixture
in 9 x 13-inch greased pan. Bake at 350 F for 15 minutes or until
lightly browned.

Combine flour and sugar; mix in beaten eggs, lemon juice and rind.
Pour onto slightly cooled crust. Bake at 350 F for 25 minutes or
until filling is set. Cool and sprinkle with icing sugar.

Pale Pink Aura

Mmm - drool, drool...

Serene Tamborine Mummy

Chocolate Cake
Ingredients
125g butter
1 tsp vinegar
1 cup sugar
1 cup milk
2 eggs
1 ¾ cups plain flour
Vanilla
1 tsp baking powder
2/3 cup cocoa
1 tsp bi-carb soda
½ cup hot water
pinch of salt

Method
Cream butter and sugar. Add eggs one at a time beating well after each addition. Add vanilla, beat.
Blend cocoa and hot water to a smooth paste, gradually beat into butter and sugar.
Add vinegar to milk. Let stand.
Sift flour, baking powder, soda and salt.
Add flour and milk alternately. Fold after each addition.
Pour into two greased and floured sandwich tins.
Bake for 30min at 180c.
Cool completely, ice and fill with cream.

This is an old high school recipe and it very easy and very yummy! Not quite as easy as Amy's. I'll have to try that one next.

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Nothing quite like brotherly love....
Me Donna 35, DH Rohan 39

DS Mackenzie bDec03
M/C Dec 04 7.5wks
DS Campbell bOct05
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Serene Tamborine Mummy

Chocolate Chip and Peanut Cookies (refrigerated)
Ingredients
250g softened butter
3 ½ cups (525g) SR flour
2 tsp vanilla essence
250g choc bits
2 cups (400g) firmly packed brown sugar
1 cup (140g) crushed nuts ( I like to use pecans)
2 eggs

Method
Beat butter, essence and sugar in a small mixing bowl with electric mixer until smooth. Add eggs, beat until well combined. Add sifted flour, choc bits and nuts. Press ingredients together using hands. Divide mixture into two portions, roll each portion into two 40cm logs. Roll each log in baking paper or foil. Refrigerate for one hour or overnight. Cut logs into 1cm slices with serrated knife. Place slices on baking paper lined oven trays, about 3cm apart.
Bake in a moderate oven (180c) for about 20min or until browned lightly. Cool biscuits on trays.

*Makes about 60
*Logs suitable to freeze

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Nothing quite like brotherly love....
Me Donna 35, DH Rohan 39

DS Mackenzie bDec03
M/C Dec 04 7.5wks
DS Campbell bOct05
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Serene Tamborine Mummy

Banana Cake
Ingredients
2 tblsp butter
1 ½ cups plain flour
1 cup sugar
1 tsp baking powder
1 egg
1 tsp bi-carb soda
3 mashed bananas
¼ cup milk

Method
Beat butter and sugar. Add egg and mashed bananas.
Sift flour with baking powder. Mix bi-carb soda with milk. Mix in flour and milk alternatively to banana mixture.
Bake in moderate oven (160-180c) for approx 1 hour.

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Nothing quite like brotherly love....
Me Donna 35, DH Rohan 39

DS Mackenzie bDec03
M/C Dec 04 7.5wks
DS Campbell bOct05
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Serene Tamborine Mummy

I'm only half way through my c's in my typing up of recipes. I keep them in a card file. Give me time, I have more good recipes

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Nothing quite like brotherly love....
Me Donna 35, DH Rohan 39

DS Mackenzie bDec03
M/C Dec 04 7.5wks
DS Campbell bOct05
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sleepydumpling

I'm a droolin' here, I need me some dinner!

Tollee

Ingredients

250g chopped Butter
1 Tbs Dry instant coffee
1 1/2 Cup Hot water
200g Dark cooking chocolate
2 cups Caster sugar
3/4 cup Self Raising Flour
1 cup Plain Flour
1/4 cup Cocoa
2 eggs
2 tsp Vanilla Essence
100g Cherry Ripe bars, chopped
1/4 cup Desiccated Coconut

Method

Grease a 22cm round cake pan, line base and sides with baking paper.
Melt butter in saucepan
stir in combined coffe and hot water, then chocolate and sugar
Stir over low heat without boiling until smooth.
Transfer to a large bowl, and allow to cool to warm.
Using electric mixer, Beat on low speed, and gradually beat in sifted dry ingredients in three lots.
Beat in eggs one at a time, then essence and coconut.
Pour into prepared time and spinkle with the cherry ripe pieces, and mix through gentley.
Bake in a slow oven (150 c) for about 1 3/4 hr, test with a skewer.
Stand cake in pan 5 mins before inverting onto a cake rack.

Icing - Dark Choc Ganache
400g dark cooking choc
1/2 cup cream

Place choc in a small mixing bowl.
Bring the cream to the boil in a small saucepan, then pour it over the choc.
Stir until all chocolate is melted.
Cover with glad wrap and put in the fridge, stiring occasionally, for about 30mins or until it is spreadable.


This cake is really rich and really yummy served with cream on the side...

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Nic xxx

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Alyssa and Dylan!

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