Recipes

From Jennene's Kitchen

APPLE CAKE    
2 Cups Chopped Apple, 1 Cup Sugar, 4 Oz Butter, 1 Egg, 1 1/2 Cups Flour, 1 Tsp Baking Soda 1/2 Tsp Salt, 1 Tsp Cinnamon, 1/2 Tsp Nutmeg, 1/2 Tsp Allspice, 1 Cup Raisins. Add sugar to apple and stand. Melt butter and add to beaten egg. Add to apple mixture. Sift flour, baking soda, salt, cinnamon, nutmeg and allspice. Add raisins. Mix together. Oven Temp: 180c Time: 40-50 Mins 

APRICOT BALLS    
1/2 Lb Dried Apricots, 1/2 Tin Condensed Milk, 1/2 Cup Coconut, 1/2 Cup Brown Sugar, Rind of Grated Orange Mix together, roll into balls and roll in coconut

APRICOT CHOCOLATES   
200 gm Chocolate 2 tbsp kremalta 1 cup apricots 1 cup toasted almonds. Melt chocolate and kremalta. Add chopped apricots and toasted almonds. Spoon onto tray and freeze.

BANANA BRAN MUFFINS   
1 Cup Flour 1 1/2 Cups Bran 1/4 Cup Sugar 1 Tsp Baking Soda 1 Tsp Baking Powder 3/4 Cup Milk 1/4 Tsp Salt 2 Tbsp Butter 1 Cup Mashed Banana 2 Tbsp Golden Syrup 1 Egg. Sift flour, sugar, baking powder, and salt. Stir in bran. Dissolve baking Soda in milk. Melt Butter and golden syrup together - add to milk. Beat egg, add to liquid then mix in mashed banana. Make a well in the centre of the dry ingredients. Pour in liquid ngredients all at once. Mix till combined. TEMP: 200 C TIME: 15-20 MINS

BLUEBERRY MUFFINS    
2 Cups S. R. Flour 1/2 Cup Castor Sugar 1 Cup Milk 1 1/2 Cups Frozen Berry 4 Oz Butter 1 Egg. TOPPING 2 Tsp Cinnamon 2 Tbsp Castor Sugar. Mix flour and sugar togther. Melt butter. Beat eggs and milk with butter. Add to flour mixture. Fold in blueberries. Sprinkle topping on. TEMP 200c TIME 15 mins

CARROT CAKE    
3 Eggs, 3/4 Cup Oil, 1 Cup Brown Sugar, 1 Cup Raw Sugar, 2 Tsp Vanilla, 2 Cups Wholemeal Flour, 1/2 Tsp Salt, 2 Tsp Baking Soda, 2 Tsp Cinnamon,1 Tsp Nutmeg, 1/4 Cup Sour Milk, 3 Cups Grated Carrot, 1 Cup Coconut, 1 225 gm tin Crushed Pineapple.  Beat eggs until pale, add oil, brown and raw sugars, vanilla and beat well. Mix flour, salt, baking soda, cinnamon and nutmeg together. Fold into the egg and sugar mixture. Add milk, grated carrots, coconut and drained pineapple. Stir gently. Oven Temp: 180c Time:1 Hour 
CREAM CHEESE ICING 50 Gms Butter, 3/4 Cup Cream Cheese, 1/4 Tsp Vanilla, 1 Tsp Orange Rind, 1 Cup Icing Sugar. Cream butter and cream cheese. Add vanilla, orange rind and icing sugar. Beat until smooth and creamy. 

CHEESE CAKE    
CRUST 1/2 Lb Biscuits 4 Oz Butter. Melt butter and add to crushed biscuits. Line tin with foil and bake 10 mins. Temp: 125
FILLING 8 Oz Cream Cheese 1 Cup Sugar 1/2 Tin Anchor Evaporated Milk (cold) Lemon Jelly 1 Lemon Vanilla 2/3 Cup Hot Water. Melt jelly in hot water, add lemon juice and rind. Set aside but keep warm. Beat cream cheese and sugar to cream, add vanilla then jelly mixture. While doing this whip anchor milk in mixer until stiff. Fold in jelly etc and pour into pe crust. When set pile whipped cream and add grated chocolate.

CHEESE PUFFS    
1 1/2 Cups Grated Cheese 1 Cup Flour 2 Tsp Baking Powder 1 Egg 1/2 Cup Water 1/2 Cup Milk. Mix egg with milk and water. Add to remaining ingredients. 
TEMP:240 TIME:20 Mins

CHICKEN LASAGNE    
375 Gms Chicken 1 Onion 2 Cloves Garlic 1 Tbsp Oil 25 Gm Butter 1/4 Cup Flour 1 Cup Chicken Stock 1/4 Cup Milk 14/ Cup Chopped Parsley 1/2 Tsp Salt 1/4 Tsp Pepper 1/2 Cup Grated Cheese 250 Gms Packet Lasagne 200 Gm Pot Yogurt 1 Egg Yolk. Saute chicken, onion, garlic and oil. Melt Butter and flour, mix together, add chicken stock, milk, parsley, salt and pepper and grated cheese. Combine chicken and sauce mixture and layer with lasagne. Mix yogurt and egg yolk and pour on top of lasagne.
TIME 20 Mins TEMP:190

CHOCOLATE CAKE    
1/4 Lb Butter, 1 Cup Sugar, 1 Egg, 2 Tbsp Golden Syrup, 2 Cups Flour, 2 Tbsp Cocoa, 1 Tsp Baking Powder, 1 Tsp Soda, 1 Cup Milk Cream butter and sugar, add egg and beat. Add golden syrup. Sift flour, cocoa baking powder and add alternatively with soda mixed in milk to butter and sugar mixture. Oven Temp: 180c Time 40-60 Mins 

CHOCOLATE CARAMEL SQUARE    
4 Oz Butter 1/2 Cup Sugar 1 Cup Flour 1 Tsp Baking Powder 1 Tbsp Cocoa. Melt butter and sugar, add flour, baing powder and cocoa. Press into tin and pour over the following caramel.
CARAMEL 1/2 Tin Condensed Milk 1 Dsp Golden Syrup 1 Oz Butter 
Melt above and pour over base. When cooled cover with melted chocolate.
TIME: 20 Mins TEMP: 180

CHOCOLATE CHEESECAKE    
1 Packet of Marshmellows 1/3 Cup Milk 4 Oz Dark Chocolate 1 Tbsp Rum - 1/2 Tsp rum Essence 3 Tsp Gelatine 1 Tbsp Water 6 Oz Wine Biscuits 1 1/2 Cups Cream. Melt marshmellows, milk and chopped chocolate, add rum and cool. Sprinkle gelatine over water and dissolve over hot water. Add to marshmellow mixture and fold in whipped cream. Melt butter and add to crushed biscuits. Press into round tin, add mixture and put in fridge unitl set.
TOPPING 1 Cup Cream 1 Oz Kremalta. Melt chocolate and kremalta. Stir and cool slightly. Whip cream, smooth over cheesecake. Drizzle choc/kremalta over whipped cream.

UNCOOKED CHOCOLATE LOG    
2 1/2 Oz Brown Sugar 3 Oz Butter 1 1/2 Tbsp Cocoa 1/2 Lb Biscuits 1 Cup Mixed Fruit and Nuts 1 Tsp Vanilla 3 Dsp Condensed Milk. Cream butter and sugar. Mix in cocoa, crushed biscuits, fruit and nuts, vanilla and condensed milk. Form in log and roll in coconut. Wrap and store in fridge. Slice as needed.

CHOCOLATE COCONUT SLICE    
1/4 Lb Butter 1/4 Lb Sugar 1 Egg 1 Cup Flour 1 Tbsp Cocoa 1 Tsp Baking Powder. Cream butter and sugar, add egg and beat. Sift flour, cocoa and baking powder. Mix together. Spread 1/2 in tin, cover with 1 dsp cocoa, 1 cup coconut and milk (enough to absorb, about 1 Tbsp). Cover with remainder of mixture.
Ice with chocolate icing. TIME: 1/2 Hour TEMP:180 

CHOCOLATE PUDDING    
2 Oz Butter 1/2 Cup Sugar 1 Egg 1 Cup Flour 2 Dsp Cocoa 1 Tsp Baking Powder 1/4 Cup Milk Vanilla Essence. Cream butter and sugar, add egg and beat well. Sift flour, cocoa and baking powder. Add alternately with milk. Put in greased oven dish. SAUCE Mix 1/2 cup sugar with 2 dsp cocoa and sprinkle over mixture. Pour over 1 1/2 cups hot water. TEMP: 180 TIME: 1/2-3/4 Hours

CHOCOLATE SLICE    
125 Gms Butter 2 Tbsp Golden Syrup 2 Tbsp Condensed Milk 1 Pkt Crushed Biscuits 1/2 Cup Coconut 1 Pkt Instant Pudding (Choc 0r Jaffa). Melt butter, golden syrup and condensed milk together. Add remaining ingredients. Press in sandwich tin. Ice if desired.

CHRISTMAS PUDDING    
1 pinch of salt 1 tsp mixed spice 1 cup flour 1 cup sultanas 1 cup sticky raisins 1 cup currants. Melt 1 oz butter 1 cup boiling water 1 tsp soda. 
Mix together and stand overnight. Grease basin put mixture in and boil for about 3 hours.

COBB DIP    
1 Cobb loaf 1 cup mayonnaise 1 cup grated tasty cheese 4-5 spinach leaves
1 small onion - finely diced 1 packet 250gm cream cheese 3-4 slices finely chooped bacon (optional). Mix all ingredients in a bowl together. Scoop out bread and put mixture into bread. Cook 45 minutes at 160c with the lid of the bread on top. Cover with tinfoil while cooking as it stops the bread drying up. Use bread from the middle and sliced french bread or crackers to serve with it.

COCONUT DROPS     
4 Oz Butter, 1/2 Cup Sugar, 1 Egg, 2 Cup Coconut, 1 Cup Flour, 1 Tsp Baking PowderSalt Cream butter and sugar, add egg then dry ingredients. Teaspoon lots on greased tray. Oven Temp: 150c Time:20 Mins 

CUSTARD CAKES    
4 Oz Butter, 1/2 Cup Milk, 2 Eggs, 1 Tsp Vanilla Essence, 1 3/4 Cup Self Raising Flour, 1 Cup Castor Sugar, Salt Melt butter, add milk, slightly beaten eggs and vanilla essence. Sift flour, castor sugar and salt. Mix together. Oven Temp: 180c Time: 15 Mins

DOUBLE CHOCOLATE MUFFINS    
2 Cups Flour 1 tso baking soda 1 cup caster sugar 1/2 cup cocoa 100gms butter 2 eggs 1 cup yogurt 1/2 cup milk 1/2 tsp vanilla 1/4-1/2 cups chocolate chips. Sift dry ingredients into a large bowl. Melt butter, add remaining ingredients and mix until smooth. Add the combined liquids to the dry ingredients and fold together until flour is dampened but not smooth. Spinkle with chocolate chips if desired. 
Bake at 200c for 10-12 minutes.

FESTIVE FRUIT CAKE    
1 Cup Walnuts, 1 Cup Brazil Nuts, 1 Cup Dates, 1/2 Cup Red Glaze Cherries, 1/2 Cup Green Glaze Cherries, 1/2 Cup Glaze Apricots, 1/4 Cup Glaze Pineapple, 1/4 Cup Glaze Ginger, 2 Tbsp Brandy, 1/2 Cup Plain Flour, 1/2 Tsp Baking Powder, 1 Egg, 1 Tbsp Honey, 1 Tbsp Brown Sugar, 2 Tbsp Melted Butter Leave walnuts and brazil nuts whole. Halve dates and cherries. Cut apricots and pineapple into chunky pieces and chop ginger finely. Place in bowl and sprinkle with brandy. Stir well, cover bowl with plastic wrap and leave for about 2 hours. Sift flour and baking powder. Place egg, honey and brown sugar in a mixing bowl and beat until slightly frothy. Add melted butter and flour mixture to egg mixture and stir until well mixed. Pour over fruit and nuts and stir until combined well. Place in ring tin. Oven Temp: 160c Time 1-1 1/4 hours GLAZE 2 Tbsp Honey, 2 Tbsp Brandy Melt honey and brandy and glaze over cake while still hot. Cool in tin for 15 minutes before turning out. 

FLORENTINE SLICE    
6 Oz Dark Chocolate 3/4 Cup Sultanas 2 Cups Crushed Cornflakes 1/2 Cup raw peanuts 2 Ox Glazed Cherries 2/3 Cup Condensed Milk. Melt chocolate. Mix all ingredients together. Line tray with lightly buttered tin foil and pour in chocolate. Leave to cool and set. Spread other ingredients over chocolate. TIME: 20 Mins TEMP: 175

GINGERBREAD MEN    
1/2 Cup Sugar 3 Cups Flour 1 Tsp Soda 2 Tsp Ground Ginger 125Gm Butter 4 Tbsp Golden Syrup 1 Egg Lightly Whisked. Sift dry ingredients into a bowl, rub in butter, add sugar and mix well. Warm syrup slightly and add with egg to dry ingredients. Knead until smooth, roll out on a lightly floured board to a thickness of 3 mm. Cut Place on lightly greased tray. Oven Temp: 190c Time:10-15 Mins

GINGERNUTS (REFRIGERATE)
1 Lb Butter 1 Lb Sugar 1 Lb Golden Syrup 2 Lb Flour 1 Oz Ginger 1 Tsp Nutmeg Salt. Cream butter and sugar, add golden syrup. Sift flour, nutmeg and ginger. Knead well, roll into logs. Leave overnight.
Oven Temp: 150c Time 20 Mins

HOT SAVOURY DIP    
1 can savoury tomatoes 1 onion 2 green peppers 2 cloves garlic 1/2 tsp salt 1 tsp coriander 1 tsp chilli powder 1 tsp sugar 2 tbsp vinegar black pepper parsley. Boil above for 10 minutes, spread over tub of cream cheese and top with 2 cups grated cheese. Heat & serve.

JAFFA CRUNCH    
150 Gm Butter 1 Tsp Vanilla Essence 1 Cup Flour 1 Cup Weetbix 1 Cup Coconut 1/2 Cup Sugar 1 Tbsp Cocoa 1 Tsp Baking Powder. Melt butter and add all ingredients. Press into tray. Micorwave on high: 4-76 mins or until dry all over but still hot.
ICING: 25 Gm Butter Rind and juice of 1 Orange 1 3/4 cup Icing Sugar 3 Tbsp Cocoa. Make icing and spread slice when cooled.

KIWI BISCUITS    
1/4 Lb Butter 1/4 Cup Sugar 2 TBSP Condensed Milk 1 Cup Flour 1 TSP Baking Powder 1 Cake Chocolate or 1/2 Cup Choc Bits. Cream butter and sugar, add condensed milk. Sift flour and baking powder, add chocolate. Teaspoon lots on greased tray. Oven Temp: 180 c Time: 15-20 Mins

KUMARA SALAD     
2-3 Kumara 2-3 Bacon Rashes 250 Gm Unsweetened Yogurt Chopped Dates 1 Tsp Curry Powder Fresh Coriander Cashew Nuts 1 Tsp Lemon juice. Chop and cook kumara. Cook bacon until crisp. Mix curry and lemon juice into yogurt. Into bowl combine kumara, bacon, dates, nuts, chives and coriander. Stir through yogurt sauce.

LEMON SLICE (UNCOOKED)    
1/2 lb Plain biscuits 1 Lemon 4 Oz Butter 1/2 tin Condensed Milk 3/4 Oz Coconut. Crush biscuits and place in a basin with the grated lemon rind and coconut. Melt condensed milk and butter in a saucepan over a low heat. Stir mixture until blended. Add liquid to biscuit crumbs, lemon rind and coconut. Press ingredients into a slice tin. Ice with lemon icing made from juice of lemon and icing sugar.

MACARONI SALAD    
1 Cup Sultanas 2 Cups Macaroni 1 Green Pepper 1 Tin Pineapple Pieces. Cook macaroni and add remaining ingredients. 
SAUCE 1 Tsp Mustard (dry) 1 Tsp Curry Powder S & P 3 Tbsp oil 3 Tbsp Vinegar 1 Tbsp Sugar. Mix ingredients and boil. Add to macaroni mixture. Just before serving add 1 cup of roasted peanuts.

MERINGUES     
Beat 2 egg whites, add 3 tbsp sugar, beat, add 3 more tbsp sugar and 1/2 tsp baking powder. Beat. Put on greased tray. TIME; 40 Mins TEMP: 130

MING LING    
Brown 1 1/2 lbs mince, 2 onions, add 1 tbsp brown sugar, 1/2 tbsp curry, salt, 2 tbsp tomato sauce, 3 tbsp uncooked rice, 4 cups water, 2 tbsp soya sauce. Boil 15 minutes and add 1 packed chicken noodle soup and grated carrot.

PANCAKES    
1 Egg 1 Tbsp Sugar 1 Cup Milk 2 Tbsp Oil 1 Cup Flour 3 Tsp Baking Powder Salt. Beat egg and sugar until white and frothy. Combine milk and oil. Mix with egg and sugar mixture. Add flour and baking powder. Mix together and stand. Cook in greased frying pan.

PEANUT COOKIES     
1/4 Lb Butter 1 Cup Brown Sugar 1 Egg 1 Cup Cornflakes 1 Cup Flour 1 TSP Baking Powder 1 DSP Cocoa 1/2 Lb Roasted Peanuts Salt. Cream butter and sugar, add egg and beat. Add cornflakes, sifted flour, baking powder, cocoa, salt and peanuts. Teaspoon lots on greased tray. Oven Temp: 180c Time: 20 Mins

PEANUT SLAB     
5 Ox Butter 1 Tsp Golden Syrup 1 Cup Flour 1 Cup Coconut 1 Tsp Baking Powder 1 Cup Crushed Peanuts. Melt butter and golden syrup. Sift flour and baking powder add with coconut and peanuts to butter mixture.
TOPPING Melt 1 dsp syrup and 1 dsp butter. Add 1 cup icing sugar. Ice hot.

PIKELETS    
1 Egg 1 teaspoon Edmonds Baking Powder 1/4 cup Sugar 1/4 teaspoon Salt 3/4 cup Milk (approx) 25g (1oz) Butter (optional) 1 cup Flour. Beat the egg and sugar until thick and add with the milk to the sifted flour, salt and baking powder. Lastly add melted butter. Mix until smooth and cook in spoonfuls on a hot greased girdle.
TIME: 30 Mins TEMP:180

PINEAPPLE MUFFINS    
1 1/2 Cups Rolled Oats 1/2 Cup Sultanas 1 Cup Milk 1/2 Cup Raw Sugar 1 Tsp Baking Soda 2 Cups Flour 1 1/2 Cups Crushed Pineapple 125 Gm Butter 1 Tsp Mixed Spice. Mix oats, flour, sugar, soda, sultanas and spice. Add pineapple, milk and melted butter. Stiff Mixture. Put into greased muffin tins.
TIME: 20 Mins TEMP: 180

RICE BUBBLE BISCUITS    
6 Oz Butter 6 Oz Sugar 1 Egg 1 TSP Baking Powder (small) 2 Cups Flour 1 1/2 Cups Rice Bubbles. Cream butter and sugar, add egg and beat. Sift flour and baking powder, add rice bubbles. Teaspoon lots on greased tray.
Oven Temp: 180 c Time: 20 Mins

RICE BUBBLE GOO    
1/4 Lb Butter 1/2 Cup Sugar 4 Tsp Honey 4 Cups Rice Bubbles. Cook butter, sugar and honey in saucepan until golden brown. Stir in rice bubbles. Press in tin.

RICE SALAD   
3/4 Cup Rice 2 Onions 1/2 Tsp Curry 1 Tsp Vinegar 2-3 Tbsp Oil 1 Cup Mixed Veges Celery. Boil rice. Chop onions and add with curry and vinegar. Leave overnight. Add oil to keep separated. Add mixed veges and celery.
RUM BALLS 

4 oz butter @ 1 cup icing sugar.  Add 1 1/14 tbsp cocoa,  1 cup coconut, 2 tsp rum essence and one cup of mixed  fruit.  Roll into balls and roll in coconuts

SAVOURY MUFFINS     

3 Cups Flour 4 Tsp Baking Powder 1/2 Tsp Salt 1 Tsp Dry Mustard Pepper 2 Eggs 1 1/2 Cups Milk 125 Gm Processed Cheese 1 Small Onion 4 Spring Onion Stalks 9 Small Rounds of Salami


SHORTBREAD    
1/2 Lb Butter 3/4 Cup Castor Sugar 1 1/2-2 Cups Flour 2 Dsp Cornflour. Cream butter and sugar. Sift flour and cornflour. Mix Together. Teaspoon lots on greased tray. 
Oven Temp: 150c Time: 30 Min

TAN SQUARE    
6 Ox Butter 3 Oz Sugar 1/2 Tsp Vanilla 10 Oz Flour. Cream butter and sugar, add vanilla and flour. Put 2/3 in tin - chill the remainder.
TOPPING 2 Oz Butter 1 Tbsp Golden Syrup 1/2 Tsp Condensed Milk 
Melt above. Spread over base. Sprinkle with remaining base mixture.
TIME: 35 Mins TEMP:170

THAI CHICKEN CURRY    
Chicken thighs or breasts 1 large onion 4 tablespoons oil 2 tsp honey 2 tsp grated ginger 1 1/2 tbsp red curry paste 1 tbsp flour 1 tbsp chilli sauce. 
Chop chicken and cook. Saute onion and oil until soft. Add all ingredients, cook for 4 minutes add chicken and brown slightly. Add 400ml can coconut cream or more if you want to stretch it. Simmer with Lid on for 30 minutes. Serve with rice.

YULE-TIDE NIBBLES    
200 gms of Walnut Halves 200 gms of Blanched Desert Almonds 200 gms of Brazil Nuts 2 Egg Whites 1 Cup Sugar 1/2 Cup Butter. Toast nuts in a slow oven until a light brown. 140c Beat egg whites till stiff, fold in sugar and pinch of salt until stiff peaks form. Fold nuts into meringue. Melt butter. Spread mixture over butter and bake in slow oven, about 30 mins. Stir every 10 mins or until nuts are coated with a brown covering and no butter remains in dish.

 

 

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