How To make Warm 'N Spicy Apple Roly Poly
-Dorothy Cross -TMPJ72B@PRODIGY.COM 1 21-oz. can apple pie
-filling; well drained and -chopped, 1/2 cup liquid -reserved 1 c Unsweetened apple juice
2 ts Grated lemon peel
1 Large tart cooking apple,
-such as Granny Smith, -peeled, cored; and chopped, -1-1/2 cups 1/3 c Coarsely chopped pecans
1/4 c Raisins
2 3/4 c Variety baking and pancake
-mix, such as Bisquick 1/4 c Granulated sugar
1/2 ts Pumpkin pie spice or ground
-cinnamon All purpose flour for -dusting 1/2 c Milk
Confectioners' sugar 1/4 c Regular (not extra-thick)
-fudge sauce from 10-oz, Warmed 1. Heat oven to 400 degrees. In 13 x 9 x 2-inch baking pan stir reserved
liquid from apple pie filling, apple juice, and grated lemon peel to blend well; set aside. 2. In medium-size bowl combine pie-filling apples, tart apple, pecans, and
raisins; toss well to mix; set aside. 3. In large bowl combine baking mix, granulated sugar, and spice; stir in
milk to make stiff, firm dough. Turn dough out onto lightly floured surface; knead two or three times until smooth. 4. On clean floured surface using floured rolling pin, roll dough out to
12-inch square. Spoon apple mixture over dough, leaving 1/2-inch border on
all sides; roll up jelly- roll style. Using serrated knife, cut roll into twelve 1-inch crosswise slices. 5. Place slices, cut side down, in liquid in baking pan., spacing evenly
apart. Bake 40 minutes until rolls are puffed and browned and syrup is bubbling. Remove pan to wire rack to cool about 20 minutes. 6. Sprinkle rolls with confectioners sugar while still warm; drizzle on
fudge sauce from tip of spoon. Serve warm. Nutrition facts per serving: 248 calories (22% from fat), 6 g fat (1 g saturated), 1 mg cholesterol, 359 mg sodium. Source: Redbook Magazine - February, 1994 COMMENT: Apple goodness rolled up with raisins and drizzled with fudge. Its easy secret: pancake mix. Reformatted for Meal Master by: ElectraWoman, CMINEAH@OLDCOLO.COM -----
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Courtney Roulston's Pea and Broccoli Fritters
In need of some new lunch box ideas? Courtney Roulston’s pea and broccoli fritters (recipe below) are here to save the day! Loaded with fetta and tasty green veg, they’re guaranteed to be a hit with the kids.
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Courtney Roulston’s pea & broccoli fritters with yoghurt
Makes: 20 fritters
Prep: 10 mins
Cooking: 30 mins
2 cups (240g) frozen baby peas, thawed
1 cup finely chopped broccoli florets
2 spring onions, thinly sliced
1 lemon, rind finely grated
4 Coles Australian Free Range Eggs, lightly whisked
¼ cup (60ml) milk
1 cup (150g) self-raising flour
150g fetta, crumbled
2 tbs extra virgin olive oil
150g Greek-style yoghurt
1 tsp honey
2 tbs finely chopped mint
Extra virgin olive oil, extra, to drizzle
Lemon wedges, to serve
1 Place three-quarters of the peas in a blender. Blend until almost smooth. Place the remaining whole peas in a bowl with the broccoli. Add the pea puree and stir to combine. Add the spring onion, 2 tsp lemon rind, eggs and milk and stir until well combined. Add the flour and gently fold until well combined. Add the fetta and fold to combine. Season.
2 Heat the oil in a large non-stick frying pan over medium heat. Add heaped tablespoons of the pea mixture to the pan and cook for 2-3 mins each side or until golden, crisp and slightly puffed. Transfer to a plate lined with paper towel. Repeat with the remaining pea mixture to make 20 fritters.
3 Whisk the yoghurt, honey and mint in a bowl. Top with remaining lemon rind and drizzle with a little extra oil.
4 Serve the fritters warm with the yoghurt mixture and lemon wedges.
Tip: Fritter mixture can be made ahead of time and either cooked fresh every day for up to 4 days, or fritters can be cooked in a big batch on the weekend and eaten either warmed up or cold.
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Mrs Crocombe Receives a “Taste of America Food Parcel - The Victorian Way & Townsends Collaboration
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INGREDIENTS
A quart of milk
1 1/3 cups cornmeal
4 eggs
6 ounces of dried blueberries
3 ounces of butter
Spice
Sugar
METHOD
Gently heat the milk and add the cornmeal while stirring continuously. Stir until the mixture begins to thicken.
Let stand until cool enough to add the eggs and butter. Add spices to taste. I recommend a bit of ginger and cinnamon - and don't forget the nutmeg.
Add sugar to taste.
Add blueberries.
Pour into a well greased bowl or mould.
Bake in a middling quick oven for about an hour. Serve warm or cold with a pudding sauce or maple syrup. (We recommend setting your oven to 160° Celsius | 320° Fahrenheit | Gas Mark 3 - but make sure you keep an eye on it).
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Tongan Sekoni - Simple and Easy Recipe. #tonga #cooking #jamtarts #polynesianfood #tongan
Thanks for watching. I am making Tongan Sekoni. It’s a Tongan dessert favorite. You can eat it with tea, coffee or Hot Chocolate (koko). Hope you enjoy.
Ingredients
Dough:
6 Cups of Flour
6 Tsp of Baking Powder
4 Sticks of Butter (Recipe calls for 6 Sticks of Butter. I prefer 4.
2 Eggs
1 Cup Sugar
1 Cup of Milk (Recipe calls for 1 Cup Milk, I would cut that down to 1/2 Cup)
Filling: 1 Tsp Jam or Jelly
Make sure you only add more flour to help with stickiness when you roll your dough, but avoid adding more flour to the dough. Best thing is to just add flour to your hands or to the rolling pin.
Bake at 350 degrees 20-25 mins.
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Dairy Free Roly poly pudding (Allergy friendly and Vegan)
Welcome to UnruffledBaking.
This recipe is dairy free and vegan.
I hope you find this recipe for dairy free roly-poly pudding helpful and yummy.
Here are the instructions written out for you.
Ingredients
225g plane flour
½ tea spoon of salt
1 tea spoon baking powder
110g shredded suet
3-4 heaped desert spoon full of a jam
A table spoon of golden caster sugar
Some water
Equipment
An oven proof dish that has been greased with dairy free margarine
A mixing bowl
Baking parchment
Scissors
A mixing spoon
A stapler
A rolling pin
Instructions
Pre heat the oven to 200 degrees Celsius
Line the oven proof dish with the baking parchment, use enough baking parchment to cover the pudding
Add the flour, salt and baking powder to the mixing bowl and mix together
Mix in the shredded suet
Make a well in the centre of the dry ingredients
Add the water a little at a time - mixing it in each time
Keep adding the water until you have a soft dough that is not sticky to the touch
Roll the dough out to 0.5 cm thick in an oblong shape that is no wider the length of the oven proof dish you intend to use
Wet your finger tips and spread water around the edge of the dough in a 3 cm wide band
Next spread the jam over the dough up the area you dabbed water on previously
Now roll up the pudding
Flatten out the two ends, dab on some water fold them over and squish them down
Make sure all the exposed edges are stuck down, use a little water to help them stick
Place the pudding in the lined dish and sprinkle over the golden caster sugar
Bring together the edges of the baking parchment, fold them over a couple of times and staple them shut
Fold over each open end of the baking parchment and staple them shut as well to make a sealed bag
Cook for 40 mins
Cut open the baking parchment bag (being careful not to scold yourself on the steam in the bag), remove the excess baking parchment
Cook for another 20 mins until golden and crispy