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Thread: Mrs Dundee, would you have a recipe for

  1. #1
    Member EeeBees's Avatar
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    Mrs Dundee, would you have a recipe for

    ANZAC biscuits you would be happy to share, please...I do not have a recipe...thanking you
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    ...amitie, respect mutuel et amour...

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  2. #2
    OPCz Rushy's Avatar
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    Quote Originally Posted by EeeBees View Post
    ANZAC biscuits you would be happy to share, please...I do not have a recipe...thanking you
    EeeBees let me know whether you get a recipe as I reckon my mum will have a good one tucked away that she would be happy to share.
    EeeBees and mrs dundee like this.
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  3. #3
    P38
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    There's a goodie in the Edmonds Cook Book too.
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  4. #4
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    What ^^^^ said. You can't get better.

  5. #5
    Member mrs dundee's Avatar
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    Quote Originally Posted by EeeBees View Post
    ANZAC biscuits you would be happy to share, please...I do not have a recipe...thanking you
    Hi EeeBees i have recipe 4 you.l muse it alot i make them 4 possum trapper and seandundee 4 their lunches.
    Anzac biscuits
    4 ozs flour
    6 ozs sugar
    1 cup of coconut
    1 cup rolled oats
    3 and half ozs butter
    1 Tablespoon golden syrup
    1 and half of bicarb soda
    2Tablespoons boiling water
    Mix together flour,sugar,coconut androlled oats.Melt butter and golden syrup.Dissolve bicarb soda in the boiling water and add to butter and golden syrup.Make a well in the centre of flour,stir in the liquid.Place in spoonfuls on greased trays.Bake 15 to 20 mins at 180. I cook mine 4 10 mins on 170.

    Enjoy.

  6. #6
    Member mrs dundee's Avatar
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    EeeBees you dont have a chocolate mud cake recipe to share by any chance thanks.

  7. #7
    Member Dundee's Avatar
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    Quote Originally Posted by mrs dundee View Post
    Hi EeeBees i have recipe 4 you.l muse it alot i make them 4 possum trapper and seandundee 4 their lunches.
    Anzac biscuits
    4 ozs flour
    6 ozs sugar
    1 cup of coconut
    1 cup rolled oats
    3 and half ozs butter
    1 Tablespoon golden syrup
    1 and half of bicarb soda
    2Tablespoons boiling water
    Mix together flour,sugar,coconut androlled oats.Melt butter and golden syrup.Dissolve bicarb soda in the boiling water and add to butter and golden syrup.Make a well in the centre of flour,stir in the liquid.Place in spoonfuls on greased trays.Bake 15 to 20 mins at 180. I cook mine 4 10 mins on 170.

    Enjoy.
    Theres none in the pantry
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  8. #8
    P38
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    Quote Originally Posted by Dundee View Post
    Theres none in the pantry
    Probally hidden away from your prying eyes Dundee.

    Mrs Dundee said they're for the "Kids" lunches.

    But now you have the reciepe you could make your own

  9. #9
    Member EeeBees's Avatar
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    Quote Originally Posted by mrs dundee View Post
    EeeBees you dont have a chocolate mud cake recipe to share by any chance thanks.
    Thank you for the ANZAC biscuit recipe. I will make some tomorrow.

    Yes, here is the recipe for the New Orleans Mud Cake. It was given to me by a lady who was one of the directors of the Australian Wine Society for which I worked in another life...

    The recipe calls for 1/4 cup of bourbon but I have used Coruba Dark Rum in the past and it is still delicious!! You need a 23cm round cake tin with at least 9cm deep sides. Butter the tin and dust with cocoa powder allowing at least 3tbsp and use at least 15g of butter to grease the tin.

    2 cups of flour
    1 tsp baking soda
    pinch of salt
    150g dark chocolate
    1 3/4cups hot strong brewed black coffee
    1/4 cup bourbon
    250g butter at room temperature
    2 cups castor sugar
    2 size 7 eggs
    1 tsp of vanilla essence

    Sift the first three ingredients into a bowl. Break the chocolate into pieces and place in the large bowl of your mixer. Pour in the hot coffee, bourbon and stir until the chocolate melts. Cut the butter into small pieces and stir into the chocolate mix a few pieces at a time until melted and incorporated. The mixture is quite liquid.
    Using the mixer, beat the mixture on low adding the sugar slowly. Add the dry ingredients, 1/2 cup at a time, beat in the eggs one at a time, then the vanilla. The mixture is still quite liquid. Pour into the tin and cook at 140C for one and a half hours. Cool completely in the tin. Serve with lashings of whipped cream.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

  10. #10
    Member EeeBees's Avatar
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    Quote Originally Posted by P38 View Post
    There's a goodie in the Edmonds Cook Book too.
    P38, my copy of the ECB was destroyed by a naughty puppy or two!! My fault they got to the book shelf before I did!!
    mrs dundee likes this.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

 

 

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