While I was checking my emails tonight I came across an email from my beautiful big sister Abby.
She happen to mention that she and her family where moving here to Cobar (where Daryl and I live). WoW That is like sooooooooooooo EXCITING!! I neally fell off my chair when I read it. I had to ring her straight away as I didn 't believe my eyes that she was going to be moving here from Outback SA. I can't wait for her to move here with her family. Oh I am just so excited, another thing to count down on. VERY EXCITING!!!!
Sunday, 24 June 2007
Saturday, 23 June 2007
More Rennovations..................
I have been busy as you can see and I have come up with a new look for my Blog.
I just Love it!
I just Love it!
Friday, 22 June 2007
Beanie search......
Iam looking for a adult size beanie pattern for beginner's. So if anyone out there has a beanie pattern easy enough for a new starter to follow feel free to contact me as when Iam finish my scarf I would like to start on a beanie.
Thursday, 21 June 2007
For Abby
As requested by my Beautiful big sister I have found some pumpkin recipes that she might like to try.
Pumpkin Cheesecake
Ingredients
Crust
1 1/2 cups of biscuit crumbs
1/3 cup sugar
75 grams of butter, melted
Filling
750 grams of cream cheese
1 3/4 cup sugar
3 Tablespoons of plain flour
5 large eggs
1/2 teaspoon vanilla extract
2 large egg yolks
3/4 teaspoon grouns cinnamon
1/8 teaspoon ground ginger
1/8 ground all spice
1/8 freshly grated nutmeg
500 grams of steamed and pureed pumpkin
Method
Preheat oven to 180'C
Crust
Stir together the ingredients in a bowl and press onto the bottom and 2.5 cm up the sides of a buttered 23cm spring form pan.
Bake in the middle of the oven for 10 minutes.
Cool on a rack and increase the oven temperature to 290'C.
Filling
Beat together the cream cheese, sugar and flour with an electric mixer until smooth.
Add the whole eggs, one at a time, add the vanilla, beating at low speed until each ingredients is incorporated, scrapping down the bowl between additions.
Remove 2 1/2 cups of the filling from the bowl and reserve.
Beat the yolks, spices and pumpkin into the remaining filling until smooth.
Spoon the pumpkin and plain fillings into the pan, swirl with a knife to get a marbled effect.
Bake in the middle of the oven foe 12 minutes, or until puffed.
Reduce the oven temperature to 100'C and continue baking until firm, about 1 hour.
cool the cheesecake completely on a rack and chill overnight befor serving.
Serve at room temperature.
Pumpkin Cake
Ingredients
250 grams of butter
1 cup of Sugar
1/2 teaspoon of lemon essence
2 eggs
1 cup of cooked mashed pumpkin
1 cup of plain flour
1 cup self- raising flour
500 grams of dried mixed fruit
Method
Preheat oven to 170'c
Cream the butter and sugar with the lemon essence.
Add the eggs and whisk well.
Add the pumpkin mix well.
Sift the flours, than add to mixture.
Add the mixed fruit to the mixture.
Mix well.
Than pour into a greased and lined deep 23 cm round cake tin.
Bake for about 1 - 1 1/2 hours.
Turn out of the tin when cake is cold.
Wrap in foil.
Keep for a week before cutting.
Herb and Pumpkin Damper
Ingredients
1 kilo of plain flour
1 teaspoon of bicarb soda
2 cans of beer
water
2 cups of cold mashed pumpkin
2 tablespoons of dried mixed herbs
salt and pepper to taste
Method
Preheat oven to 200'C
Mix all together to a pilable dough.
Put in oven for about 3/4 of an hour to an hour, until when you tap it, it sounds hollow.
Pumpkin Jam
1.5 kilograms of Pumpkin (measured after peeled)
1.5 Kilograms of sugar
1/2 cup of water
juice and rind of 2 lemons
Method
Place the diced pumpkin and water in a pot, Bring to the boil and simmer till the pumpkin is very soft.
Drain and mash till smooth.
Add the lemon juice and rind, then the sugar.
Bring back to the boil, stirring to dissolve the sugar before boiling point is reached.
Boil for about 20 minutes, stirring often, until the mixture is thick.
Enjoy!
Pumpkin & apricot Jam
Ingredients
3 kilograms of pumpkin
200 grams of chopped dried apricots
2 kilograms of sugar
the juice of a lemon
Method
Cover pumpkin with water in a large saucepan, cook pumpkin.
When pumpkin cooked drain the water into another saucepan.
Add the dried apricots to the water and cook until soft.
Add to the pumpkin along with the sugar and the lemon juice.
Boil until it gels.
Bottle jam.
Hope you enjoy them the cheesecake one looks yummy!
Pumpkin Cheesecake
Ingredients
Crust
1 1/2 cups of biscuit crumbs
1/3 cup sugar
75 grams of butter, melted
Filling
750 grams of cream cheese
1 3/4 cup sugar
3 Tablespoons of plain flour
5 large eggs
1/2 teaspoon vanilla extract
2 large egg yolks
3/4 teaspoon grouns cinnamon
1/8 teaspoon ground ginger
1/8 ground all spice
1/8 freshly grated nutmeg
500 grams of steamed and pureed pumpkin
Method
Preheat oven to 180'C
Crust
Stir together the ingredients in a bowl and press onto the bottom and 2.5 cm up the sides of a buttered 23cm spring form pan.
Bake in the middle of the oven for 10 minutes.
Cool on a rack and increase the oven temperature to 290'C.
Filling
Beat together the cream cheese, sugar and flour with an electric mixer until smooth.
Add the whole eggs, one at a time, add the vanilla, beating at low speed until each ingredients is incorporated, scrapping down the bowl between additions.
Remove 2 1/2 cups of the filling from the bowl and reserve.
Beat the yolks, spices and pumpkin into the remaining filling until smooth.
Spoon the pumpkin and plain fillings into the pan, swirl with a knife to get a marbled effect.
Bake in the middle of the oven foe 12 minutes, or until puffed.
Reduce the oven temperature to 100'C and continue baking until firm, about 1 hour.
cool the cheesecake completely on a rack and chill overnight befor serving.
Serve at room temperature.
Pumpkin Cake
Ingredients
250 grams of butter
1 cup of Sugar
1/2 teaspoon of lemon essence
2 eggs
1 cup of cooked mashed pumpkin
1 cup of plain flour
1 cup self- raising flour
500 grams of dried mixed fruit
Method
Preheat oven to 170'c
Cream the butter and sugar with the lemon essence.
Add the eggs and whisk well.
Add the pumpkin mix well.
Sift the flours, than add to mixture.
Add the mixed fruit to the mixture.
Mix well.
Than pour into a greased and lined deep 23 cm round cake tin.
Bake for about 1 - 1 1/2 hours.
Turn out of the tin when cake is cold.
Wrap in foil.
Keep for a week before cutting.
Herb and Pumpkin Damper
Ingredients
1 kilo of plain flour
1 teaspoon of bicarb soda
2 cans of beer
water
2 cups of cold mashed pumpkin
2 tablespoons of dried mixed herbs
salt and pepper to taste
Method
Preheat oven to 200'C
Mix all together to a pilable dough.
Put in oven for about 3/4 of an hour to an hour, until when you tap it, it sounds hollow.
Pumpkin Jam
1.5 kilograms of Pumpkin (measured after peeled)
1.5 Kilograms of sugar
1/2 cup of water
juice and rind of 2 lemons
Method
Place the diced pumpkin and water in a pot, Bring to the boil and simmer till the pumpkin is very soft.
Drain and mash till smooth.
Add the lemon juice and rind, then the sugar.
Bring back to the boil, stirring to dissolve the sugar before boiling point is reached.
Boil for about 20 minutes, stirring often, until the mixture is thick.
Enjoy!
Pumpkin & apricot Jam
Ingredients
3 kilograms of pumpkin
200 grams of chopped dried apricots
2 kilograms of sugar
the juice of a lemon
Method
Cover pumpkin with water in a large saucepan, cook pumpkin.
When pumpkin cooked drain the water into another saucepan.
Add the dried apricots to the water and cook until soft.
Add to the pumpkin along with the sugar and the lemon juice.
Boil until it gels.
Bottle jam.
Hope you enjoy them the cheesecake one looks yummy!
MM04
I have decided to take part in MM04 hosted by Preserveless http://preserveless.blogspot.com/ . Taking part involves entering your favourite muffin recipe and drink, drink can be hot or cold.
So I thought I would give it a go here is my muffin and drink recipe. I made these up the other night and they are so yummy, my gorgeous fiance quiet enjoyed the treat.
Toblerone Muffins
Makes about 12
Ingredients
2 Cups of Plain Flour
1/2 cup of Cocoa Powder
4 Teaspoons of baking Powder
2/3 cup of Brown Sugar
120 grams of melted butter, cooled
2/3 cup milk
2 eggs, lightly whisked
200 grams Toblerone milk chocolate, chopped
Method
Preheat oven to 180'C. Grease or line with paper cases a 12 hole muffin pan.
Sift flour, cocoa powder and baking powder into a bowl. Stir in sugar. make a well in the centre.
Whisk butter, milk and eggs in a jug, Pour into well.
add Chocolate and mix until combined.
Bake muffins for 15 to 20 mins or until cooked.
Stand muffins in pan for 5 minutes. Serve warm
Hot Chocolate
Makes about 1 litre
Ingredients
1 Litre of milk
300 grams of Milk or Dark Chocolate
Method
Place milk in a deep saucepan slowly bring to the boil.
Add chocolate then, using a whisk, whisk until frothy and chocolate has melted.
Serve immediately.
Enjoy
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