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Wednesday, August 26, 2009

Gingerbread Cake Recipe

This delicious cake has olive oil in it instead of butter. It was given to me by a lovely lady who always makes the best cakes. It is a really moist cake and a favourite wherever I take it. Try it for yourself and I know you will be making it again and again.


1 1/2 cups plain flour
3/4 cup SR flour
1 teaspoon bi-carb soda
1 tablespoon ground ginger
1 teaspoon mixed spice
1 cup brown sugar
3/4 cup good olive oil ( I use a light tasting one)
1 cup golden syrup
2 eggs - lightly beaten
3/4 cup milk (can use hi-lo)


Preheat oven to 180C.
Grease a deep side slice pan 21cm x 31cm and line with baking paper.
Sift flours, bi-carb soda, ginger and mixed spice into a large bowl.
Add sugar and mix well.
Combine oil, golden syrup, egg and milk in another small bowl or jug. Add to dry ingredients and stir until just combined.
Pour mixture into pan and bake for 30 - 35 minutes or until a skewer, inserted into cake, comes out clean.
Cool for about 5 minutes before turning out onto a rack to cool.
Ice with orange icing.


2 1/2 cups sifted icing sugar
1 orange - grate rind and sqeeze juice
chopped walnuts

Place icing sugar into a small bowl. Add grated rind and approx 1/4 cup of the juice and blend until a smooth paste. Can add a little softened butter for a creamier mix. Spread over slice and top with walnuts.

Thursday, August 20, 2009

Bacon and Cheese Savoury Muffin Recipe

I just love muffins, both sweet and savoury. Often I will make them for breakfast when we are having guests stay over. They are easy to make and everyone loves them.
This recipe was given to me by a friend many years ago and they are a family favourite in our house.


1 tablespoon good olive oil
1 small red or brown onion - finely chopped
3 rashers rindless bacon ( I use shortcut but you will need an extra rasher with this) diced
2 cups SR flour
1/2 red capsicum - diced
1 teaspoon baking powder
2 teaspoons sugar
1 cup grated cheese (tasty is best)
3/4 cup good mayonnaise
1/2 cup milk
2 eggs
1/2 cup parsley leaves - finely chopped
sea salt and ground black pepper to taste


Preheat oven to 200C.
Grease a muffin pan (either 6 large or 12 small)
Heat oil in a frying pan over medium heat. Add onion and bacon and cook for a few minutes or until onion is soft. Add capsicum and cook for a further minute, then remove from heat.
Sift flour and baking powder into a large mixing bowl. Add sugar, cheese and capsicum mixture. Season with sea salt and freshly ground black pepper. Stir until well combined and make a well in the centre.
Beat eggs, mayonnaise and milk together in a small mixing bowl with an electric mixer until well combined. Pour the milk mixture and parsley into the well and gently stir through with a wooden or large metal spoon until just combined.
Spoon mixture int muffin holes to 3/4 full and bake for 15 - 20 minutes in oven.
Muffins are cooked when a skewer inserted into them, comes out clean.
Remove from oven and stand in pan for a few minutes before turning onto a wire rack to cool slightly.
Serve either hot or warm as they taste better this way.
Can be stored in an airtight container in the freezer for 3 months.