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Caramel Sauce
Combine the ingredients in a small saucepan. Over medium heat, stir until combined. Do not bring to the boil! | |
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Caramel Sauce
Combine the ingredients in a small saucepan. Over medium heat, stir until combined. Do not bring to the boil! | |
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If you’re serious about delicious American-style cooking, then a Bundt pan is a must-have in your kitchen! For best results, coat the inside of the Bundt pan with cooking spray just before filling it. Otherwise, all the spray will pool down in the base and your cake will stick to the sides. How do I know this? :-> | |
Ingredients Serves 12.
| Directions
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My Mum has been making this recipe for the last 30 something years. She thinks it came from Auntie Donna Baliles (one of the missionaries Mum and Dad worked with in Malawi, Africa).
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup cocoa powder
1 teaspoon vanilla
1 tablespoon golden syrup (be very generous!)
2 eggs
1/4 cup vegetable oil
*I usually make double this recipe so half can be placed in your freezer for later on (if it makes it in there!).
Sift all the dry ingredients into the bowl of your electric mixer
Then add all the wet ingredients, turn onto low speed and mix until combined.
Spray and line a lamington tin (if making double) or smaller rectangular tin (if making single quantity). Pour mixture into tin.
Bake at 180 C for 20-25 minutes (if making single quantity) or 30-35 minutes (if making double).
Ingredients
1 cup Mayo
1 cup sour cream
1 packet frozen spinach (defrosted and drained)
1/3 cup parmesan/strongly flavoured cheese
¼ cup chopped walnuts
1/2 – 1 packet spring vegetable soup
¼ tsp salt
1 clove garlic (I put 2 because I love it)
Blend everything in a food processor or a good blender. Serve with crackers or raw vegetables. Yummo!
*My husband has an intense dislike of parmesan after a bad childhood experience, so we don’t use parmesan in our household!
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