Carrot Cake

1 cup plain flour 3/4 tea spoon bicarbonate soda 1 tea spoon baking powder 1/2 tea spoon cinnamon 1/3 tea spoon nutmeg 1/3 tea spoon salt 3/4 cup raw sugar 2 eggs 5 table spoons oil 1 cup grated carrot 400g crushed pineapple, drained 1/2 cup chopped walnuts

Grease and line cake tin
Heat oven 175c
Mix together all ingredients except the carrots, pineapple and walnuts
Fold in carrots, pineapple and walnuts
Bake 35-40mins

Cream Cheese Icing

250g cream cheese
1/4 cup melted butter
2 cups icing sugar
1/2 tsp vanilla

1 tsp lemon

Beat cream cheese and melted butter

Gradually add the icing sugar (I used more the recommended)

Add vanilla and lemon

Beat until smooth

Kraft Philadelphia

Peppermint Patties:

2 cups (260 grams) confectioners (powdered or icing) sugar

1 1/2 tablespoons (20 grams) unsalted butter, softened

1/4 teaspoon peppermint oil (do not use peppermint extract)

1/4 teaspoon pure vanilla extract

2 tablespoons (30 ml) evaporated milk

Chocolate Coating:

9 ounces (225 grams) semi sweet or bittersweet chocolate, coarsely chopped

1 tablespoon (12 grams) shortening

Peppermint Patties: Line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with confectioners sugar (powdered or icing).

In the bowl of your electric mixer, or with a hand mixer, beat (on low speed) the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium-high and beat until very creamy (about 2-3 minutes). Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls (about 30 - 60 minutes).

Roll the batter into 1 inch (2.54 cm) balls and place on the prepared pan. Flatten each ball with the palm of your hand until the patties are about 1 1/2 inches (4 cm) in diameter and 1/3 inch (1 cm) thick. Cover and place in the refrigerator until the patties are firm (about one hour).

ChocolateCoating: Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. (You can use 2 forks or a chocolate dippingfork.) Let any excess chocolate drip back into the bowl and then place the patties back on the foil. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm (30 - 60 minutes). Store in the refrigerator in an airtight container (separate layers with parchment paper or wax paper) for up to one month.

Makes 25 - 30 patties.

The Joy of Baking

MUMS TOMATO SAUCE

two cloves of garlic
2 tbsp whole cloves
3.6kg whole juicy tomatoes, choped
1 onion, peeled and chipped
1kg sugar
2 tbsp salt
1/2 tsp cayenne pepper
2 cups malt vinegar

tie whole cloves into a small piece of muslin

into a large preserving pan put the cloves, tomatoes, onion, garlic, sugar, salt, cayenne pepper and vinegar, and stir well to mix. bring slowly to the boil stirring regularly until sugar dissolves and then bring to the boil <---this line makes me go, wtf, isn't is already boiling? boil rapidly for about 1 1/2 - 2 hours, stirring occasinally until mixture is thick and pulpy. remove from heat, remove any scum that has formed on top and allow the sauce to cool for about 20 mins. put the sauce through a mouli to remove any pips and skins or puree in a blender and sieve. return to a clean preserving pan and boil. if the sauce is thin, boil, stirring regularly until it is the thickness you desire. bottle the hot sauce into hot, dry, sterile bottles and then seal when cold. makes 6 200ml bottles.

EBB again....Thanks teacup!

Two Aunties' Tomato Soup

1.8kg tomatoes
50g sugar
2 tsp salt
2 onions chopped
280ml hot water
2 cloves garlic
Pinch of pepper

Boil until pulpy, then push through sieve (you can get the hand blender out first and give it a going over). To tomato liquid add 50g butter and then stir in 1 Tbsp flour mixed into 1/4c cold water. Boil gently for 5 minutes and serve.

If you could be bothered to peel and core the tomatoes first you wouldn't have to sieve.

Thanks again EBB