Preserved Oranges

4 (about 800g) medium navel oranges, washed, dried
200g (2/3 cup) salt
250ml (1 cup) fresh lemon juice
250ml (1 cup) fresh orange juice

Cut oranges in half.
Cut each half into 3 equal wedges.
Place in a plastic bag in the freezer overnight.

Remove from freezer and place in the fridge for 4 hours to thaw slightly.
Wash a 1L (4-cup) capacity glass preserving jar with plastic lid in warm, soapy water.
Rinse well.
Drain on a rack.

Place orange in a bowl.
Add salt and stir until orange is coated.
Place orange and any salt from bowl into the glass jar.
Add lemon and orange juice.
Seal and date jar.
Shake to combine.
Store in a cool place out of direct sunlight for 4 weeks, then use as required.

Notes
Preserved oranges are great in salads and desserts. Simply rinse under cold water and pat dry with paper towel. Cut the flesh and pith from rind and discard. Thinly slice rind and use as desired.

TASTE.COM.AU

Gingerbread men or cookies

125g butter, at room temperature
100g (1/2 cup, firmly packed) brown sugar
125ml (1/2 cup) golden syrup
1 egg, separated
375g (2 1/2 cups) plain flour
1 tbs ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Plain flour, to dust
150g (1 cup) pure icing sugar, sifted
8-10 drops red liquid food colouring
8-10 drops green liquid food colouring
Smarties, to decorate

Line 2 baking trays
Beat the butter and sugar in a bowl until pale and creamy.
Add the golden syrup and egg yolk and beat until combined.
Stir in the flour, ginger, mixed spice and bicarbonate of soda.
Turn onto a lightly floured surface and knead until smooth.
Press dough into a disc.
Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Meanwhile, place egg white in a clean, dry bowl.
Beat until soft peaks form.
Gradually add icing sugar and beat until stiff peaks form.
Divide icing among 3 bowls.
Cover 1 bowl with plastic wrap and place in the fridge.
Add red colouring to 1 bowl and stir until combined.
Add green colouring to remaining bowl and stir until combined.
Cover with plastic wrap and place in the fridge.

Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes.
Place on trays about 3cm apart.
Repeat with any excess dough.
Bake in oven for 10 minutes or until brown.
Remove from oven.
Transfer to a rack to cool.
Place prepared icings in small plastic bags.
Cut a small hole in a corner of each bag.
Pipe icing over gingerbread men to decorate.
Finish with Smarties.

Notes
Allow 30 minutes resting time.

Recipe from Taste.com.au

Mothers Apple TART :D

½ Cup Sugar

1 ½ Cup Self Raising Four
125g Melted Butter
1 egg beaten
1 can Apples

(I used home stewed)

Turn oven 180 Degrees Celsius

Grease 20cm square dish
Mix together Sugar, Flour, Butter and Eggs
Crumble half of the mixture over the base of the greased dish
Dot the apples around on top of the mixture
Crumble the rest of the mixture over the top of the apples
Sprinkle with nutmeg and sugar
Bake for 20 Min

(I dont bother with the nutmeg)

Connor got an A+ for this in cooking class! :D

Thanks Mum via Ryan

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!