the name says it all...yummmm - definately not for anyone on a diet just had to share WICKED CHOCOLATE BROWNIES 200g butter 1 1/2 cups sugar 1 cup cocoa 3 eggs 1/2 cup plain flour 150g chopped white chocolate (or white drops) 1/2 cup chopped walnuts icing sugar to dust using an electric beater, beat butter, sugar and cocoa until creamy (4mins). add eggs one at a time, beating well after each addition. stir in flour and chocolate and walnuts. transfer mixture to a greased 20cm square baking tin. bake at 150oC for 1 hour or until the surface of the brownie apprears cracked. the centre should appear almost uncooked. cool in the tin and then cut into squares. just before serving dust with icing sugar.

Just want to say "thanks" to kiwi2be, the spiced apple cake is sooo yummy and easy to make. My baking is usually pretty average but this cake turned out really well. I'm going to try the Tangy Lemon Slice today. Cheers !! Lea EDD 18/06/04

You're very welcome Lea ... I knew it was fail-safe because I could make it well. My Aunt's recipe actually so I'll pass it on.

Thats for the Brownie recipe - wanted one for Ceejays birthday

does anyone have a recipe for chocolate rum balls

sorry ask this twice

Hi there Liz - how about using the Choc Bailey's Truffle's recipe on the first pages of this thread - just substitute rum instead of Bailey's! I can't see why it wouldn't work?

I thought about that after I wrote the post daa

Bumping this thread up for myself - will be making Sheri's Choc Cake after my exam this afternoon ... what a way to celebrate! Which icing should I make for it?

I would have to recommend Jo's (May Mum) recipe for Chocolate Fudge Frosting: 50 grams Butter 2 Tblsps Water 1/4 cup Caster Sugar 3/4 cup Icing Sugar 2 Tblsps Cocoa Combine butter, water and caster sugar. Stir over heat without boiling until sugar is dissolved. Sift icing sugar and cocoa into bowl; gradually add the butter mixture. Cover and refrigerate until thick. Beat with a wooden spoon until the frosting is a spreading consistency.

While I'm here with my recipe book out ... here's another family favourite - great for cold winter evenings: Fudge Pudding aka Chocolate Blowout Sift together: 1 cup Flour 1 tsp Salt 2 Tblsps Cocoa 2 tsps Baking Powder 2/3 cup Sugar Combine: 1/2 cup Milk 2 Tblsps Melted Butter 1 tsp Vanilla Add to dry ingredients and beat until smooth. Pour into buttered dish. (Note, this is a self saucing pudding, so you have to use a fairly deep dish to allow for rising and the sauce, otherwise it will overflow. I use a loaf tin.) Mix 1 cup Brown Sugar with 1/4 cup Cocoa and sprinkle over pudding. Then pour over 1 and 1/2 cups of Boiling Water. Bake at 180 for 50 minutes.

These are yummy and you can either make the pastry yourself or buy ready made sweet short crust. Pastry 1 Heaped cup plain flour 110g butter 1 tbsp sugar 1 egg yolk Splash of cold water Rub butter into the flour with fingertips or pulse in food processor. Add sugar and egg yolk, mix lightly then add sufficient cold water to bring the mixture together into a dough. Knead the pastry just enough to get it to form a ball then rest in the fridge for at least 30 mins. Filling 75g melted butter 1C Brown sugar 1 tsp vanilla 1 egg 1C pecan nuts In a small saucepan melt together butter, brown sugar and vanilla. Allow this to cool slightly before whisking in the egg. Line greased mini muffin pans with pastry circles. Place spoonfuls of filling in the cases and decorate with a whole pecan nut. Bake for 10 mins at 200oC or until cooked. The filling will bubble during cooking. Remove from tins while hot and cool on a rack. Dust with icing sugar and serve.

Russian Fudge (Microwave) 100g butter 1 cup white sugar 4 Tablespoons brown sugar 400gm can condensed milk 1 tsp vanilla essence Chop butter and place with sugars and milk in a large deep heat-proof glass microwave bowl. Microwave on high (100% power),stirring well every 3 minutes. Microwave for about 8 minutes in a 850 watt oven or 12 minutes in a 600 watt oven, until temperature on candy thermometer reaches 115 deg C or soft ball stage is reached and mixture is golden. Add vanilla and beat with a wooden spoon until mixture loses its gloss, about 5 mins. Pour into buttered tray. Cool then cut into slices.

Just found this one - MIL and SIL make it all the time and say it's great MARSHMALLOW SHORTCAKE 150g Marg 1 egg 1 1/2 C standard grade flour 1/2 C caster sugar 1/2 t baking powder Topping 200g dark chocolate melts 100g mini marshmallows beat marg, egg, flour, sugar and baking powder to a soft dough using an electric beater. Press over the base of a 20cm square tin. Prick all over with a fork and bake at 180oC for 20 - 25 mins - until golden. Cool completely. Melt chocolate according to packet instructions. spread half of melted chocolate over cooled shortcake base. Add marshmallows to remaining chocolate and mix well. Spread evenly over shortcake. Allow to set before cutting into squares. Eat and enjoy

bump for Shona

Bump for ME!!!!!

Has anyone got a *never fail* muffin recipe please?

Sheri I tell you I am useless at baking and after starting this thread I haven't tried one recipe yet BUT I did try that ABC Muffin recipe in latest Treasures Mag and they turned out great Even DH had to admit that they were nice

We didn't have the ingredients handy for the ABC muffins. Ended up just using our standard chocolate cake recipe in large muffin tins (makes 12) and they turned out very nice DD has to take a plate for netball prizegiving tomorrow, so I've had her doing the baking

Morning ladies, Does anyone have fail safe, foolproof ideas for cooking roast pork? My roasts tend to turn out to be of the "old boot leather" variety so I thought I'd see if anyone had tips for me. Thanks