Today’s recipe should be obvious, its a recipe for Lammingtons in honour of Australia’s New Foreign
Minister being named! Bob Carr!
Lammingtons are a very popular dish in Australia and the signature dish of Queensland!
Here is the recipe:
- 125g butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 3 eggs
- 1 3/4 cups self-raising flour, sifted
- 1/2 cup milk
- 2 cups dried coconut
- 3 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1 tablespoon butter, softened
- 1/2 cup boiling water
Preheat oven to 180°C. Grease a 3cm-deep, 20cm x 30cm (base) cake pan. Line with parchment paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).
Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.
Make icing: Sift sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.
Today’s Epicurean Horoscope:
Texas Murderer Duane Buck spared execution; why not make spare ribs?
- 1 cup brown sugar
- 1/2 cup fajita seasoning (such as Fiesta®)
- 2 tablespoons Hungarian sweet paprika
- 2 racks pork spareribs, fat trimmed
- 1 cup beer
- 1 tablespoon honey
- 3 tablespoons Worcestershire sauce
- 1 tablespoon prepared brown mustard
SPARE RIBS Directions
- Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9×13-inch baking pan; cover and refrigerate overnight.
- Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
- Take 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11×14-inch baking sheet.
- Bake in the preheated oven until the ribs are very tender, 3 1/2 to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
In the News Today Al Quaeda terror threat looking more like a “goose chase”
Why not cook a goose?
- 1/2 cup soy sauce
- 4 teaspoons canola oil
- 4 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon onion powder
- 2 pounds cubed goose breast
- 3/4 to 1 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
- 1-1/3 cups water
- 1 envelope onion soup mix
- Hot cooked noodles or rice
- In a large resealable plastic bag, combine the soy sauce, oil, lemon juice, Worcestershire sauce and garlic powder; add goose. Seal and turn to coat. Refrigerate for 4 hours or overnight.
- Drain and discard marinade. Place flour in another large resealable plastic bag; add goose in batches and shake to coat. In a large skillet over medium heat, brown goose in butter on all sides.
- Transfer to a 3-qt. slow cooker. Add the soup, water and soup mix. Cover and cook on high for 4-5 hours or until meat is tender. Serve with noodles or rice. 4 servings.
Today is a good day to make a crunchy jello pretzel salad!
Crunchy Pretzel Jello Salad
2 cups crushed pretzels
3 tablespoons sugar
2 ½ cups boiling water
6 oz pack strawberry jello
8 oz kraft cream cheese, softened
2 cups miniature marshmallows
¾ cup melted butter
8 oz whipping cream or cool whip or dream whip
10 oz frozen strawberries
½ cup powdered sugar
Preheat the oven to 350 degrees F.
Combine the melted butter, sugar and crushed pretzels. Press this mixture into a 9 x 13 inch baking pan and bake for 15 minutes.
Set this aside to cool.
Cream the powdered sugar with the cream cheese, and then fold in the marshmallows and dessert topping. Spread this over the pretzel crust.
Mix the jello in boiling water, adding the strawberry juice. Stir in the strawberries. When the mixture has thickened a bit, pour it over the cream cheese layer. Refrigerate until set.
This recipe serves 8 people. This recipe is not kosher
1 package Duncan Hines Lemon Cake mix
1 package lime Jello (4 serving size)
2 cups Cool Whip
1 package instant Lemon Pudding ( 4 serving size
1 cup cold milk
Bake cake as directed on box in a 9x13x2 inch pan. Cool cake in pan for 20 minutes. Dissolve jello in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside. Poke deep holes throughout the top of the cake after baking. Slowly pour jello into the holes. Refrigerate the cake.Topping: In a deep bowl blend the Cool Whip, instant lemon pudding and milk. until stiff. Immediately frost the cake with this. Store in refrigerator and serve chilled, Makes about 16 servings.The original recipe states: This cake amy also be frozen for storage. Now I ask you, who makes a cake for storage? Why not make a cake for stowage while you are at it?
Jello Jiggler Jugglers
4 small boxes or 2 large boxes of Jello gelatin and 2 1/2 cups boiling water (do not add cold water). Stir boiling water into gelatin. Dissolve completely. Pour mixture kind of slowly into 13 x 9 inch pan. Chill at least 3 hours, meaning you can chill it more than 3 hours Jigglers will be firm after 1 hour but that depends on your definition of firm. They may be difficult to remove from pan and might get totally ruined!
To cut Jigglers dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. All the way through the gelatin. Lift from the pan with index finger or metal spatula. A tip for even easier removable, lightly coat pan with Pam cooking spray before pouring in gelatin mixture.
If you mix colors you might get brown or black jigglers, or purple or something else. Maybe its best to consult a color chart or Jello expert.
Today is a good day to cook
horoscope Julianne Polivka DV10-01496