Aussie Meat Pie

Meat Pie with ketchup

I have been craving an Australian Meat Pie every cold winter since I've been in the U.S. Now that I have confidence in making pie I thought it was high time to find a recipe. This is an easy recipe because it is a skillet meal placed in premade dough crusts (shortcrust and phyllo). You could also do what I did and use your usual flaky pie crust for the base and top of the pie.
This is a departure from my usual post as it is a savory recipe, but that's how much I wanted to share it.

Aussie Meat Pie

Ingredients

1 tablespoon olive oil
1 large brown onion, finely chopped
1lb (500g) lean ground beef
1 tablespoon corn starch
3/4 cup beef stock
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon barbecue sauce
1 teaspoon Vegemite
2 sheets frozen, ready-rolled shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Pinch pepper

Instructions

1. Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add beef. Cook for 4 minutes, stirring with a wooden spoon, or until browned.
2. Mix corn starch and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.
3. Preheat oven to 425°F (220°C). Place a baking tray into oven. Grease four 3" (8cm) base measurement pie pans or eight for jumbo muffins.
4. Cut 4 x 15cm circles from shortcrust pastry. Use to line bases and sides of pans. Spoon in beef filling. Brush rims with water. Cut appropriately sized circles from puff pastry using a cup as a guide. Place over meat. Press to seal. Trim. Brush with egg. Season with pepper.
5. Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

Tips

• I halved this recipe and it yielded four pies made in a jumbo muffin pan.
• Dark nonstick pans needn't be greased in this case.
• If some of the cups of a muffin pan are empty, fill with water for even heat distribution to the food.
• Serve with ketchup.

Original Source: Taste.com.au

French Toast

Sundays are a good day for a hot breakfast (or brunch!). This recipe is easy to execute. Keep in mind that egg quality will make a big difference in the final outcome (and color). This particular day the toast was served with a delicous warmed marion berry jam from local company Mountain Fruit Co. Fruit compotes, thick fruit syrups, or real maple syrup are all great toppers (along with a little pat of salty butter, of course).

French Toast with Jam

French Toast
Yield: 6 slices (serves two people)
Prep time: 5 minutes
Cook time: 5-8 minutes per slice


Ingredients


2 eggs, room temperature
1/2 C cream (or milk)
1 tsp vanilla extract
1/2 tsp cinnamon (optional)
2 TB white sugar
6 slices stale french breadsalted butter for frying
2-3 TB Topping of choice


Instructions

1. In medium dish or bowl, beat eggs, cream, vanilla, cinnamon, and sugar until smooth.
2. Soak bread in batter, at least 30 second each side.
3. In frying pan over low-medium temperature, fry battered bread in butter a few minutes each side until golden brown.
4. Keep warm in low oven while preparing the rest of breakfast.
5. Serve warm with a small pat of butter and a heated topping such as jam, thick fruit syrup, or maple syrup. You can dust with icing sugar if topping is served on the side.

Tip: Fresh french bread that goes stale overnight is the perfect bread for this. Cut slices at an angle for attractive presentation. Slices of bread can be frozen, and toasted lightly before battering for added dryness.

Chocolate Rice Crispy Treats

This is just a variation on the same recipe and marks the last recipe/picture I will be posting for some time. Enjoy!! :)


Chocolate Rice Crispy Treats


Yield: 9-12 squares




Ingredients




6 C Rice bubble cereal

2 TB unsalted butter or regular margarine

40 regular marshmallows (10 oz, or 4 cups mini mallows)
6 oz milk chocolate for mixing
more chocolate for top




Instructions

1. Stove directions: Over low heat, melt butter and 6 oz chocolate in large pot stirring often. Add marshmallows and melt down, stirring until completely melted. Take off heat.
2. Microwave directions: In microwave-safe bowl melt butter and 6 oz chocolate stirring often. Stir in marshmallows microwaving for another minute at a time until marshmallows are melted, stirring after each minute.
3. Add rice bubbles, fold in until fully incorporated.
4. Grease 13x9 or 9x9 pan (with Pam or butter). Using greased spatula, press mixture into pan.
5. Melt more chocolate and pour over top as a finishing touch.
6. Cool (preferably at room temperature).
7. Cut into squares or bars.

Tips:
If you beat the melted marshmallows down, your treats will be dense. If you only stir the fluff lightly your treats will be looser.
Wrap leftovers tightly in plastic, individually, and leave at room temperature for 2-3 days.
Use a glass or casserole pan as you will be cutting the squares while still in pan. Or, use a regular pan but line with foil: lift the whole panful out by the foil before cutting.
Can freeze but I always eat them too fast to have to bother.

Anzac Biscuits (Coconut Cookies)

 I am excited to bring you this recipe because most Americans haven't tried this southern hemisphere classic. Try it as-is if you like (tastes old fashioned), but I recommend adding vanilla. If you have coconut essence you could try adding a touch of that, or perhaps rum. I can't wait to try this with coconut oil in place of butter! Or maybe agave rather than sugar? The possibilities abound :)


Anzac Biscuits

Yield: 18 cookies of 1 Tbsp each
Source: The PWMU Centenary Cookbook
Baking time:  15 min
Baking temp: 325°F (160°C)

Ingredients

1 C rolled oats
1 C white flour
3/4 C desiccated coconut
3/4 C sugar
1/2 tsp baking soda
2 Tbsp boiling water
1/2 C butter, melted
2 Tbsp golden syrup

Instructions

1. Preheat oven to 325°F.
2. Combine oats, flour, coconut and sugar in large bowl.
3. In Pyrex cup, melt butter in microwave then stir in golden syrup.
4. Microwave water (in small cup) then stir in baking soda.
5. Add water solution to butter and stir.
6. Add butter mixture to dry ingredients and mix well.
7. Place small rolled balls on prepared baking ray.
8. Bake 15 min or until golden brown. 
9. Let cool on tray 2-5 minutes before removing to rack.

Tip: Prepare your baking trays with a silicone mat, with parchment paper, or grease with butter.
Tip: For a flavor a little less oaty, add 1 tsp of vanilla extract to wet mixture.
Tip: Golden syrup is a sugar cane syrup. Substitute agave syrup, light colored honey, etc.

Note: This traditional recipe is from Australia and New Zealand. These biscuits were sent to soldiers fighting overseas hence the name Anzac (Australia New Zealand Army Corps). Including no eggs, which were rationed during war, they have a long shelf life.

No-Flour Chocolate Peanut Butter Cookies

Today's recipe is pretty special because it won my husband and I second place in a cookie competition at Chico Natural Foods! The picture of our fork-pressed cookie at the bottom here is courtesy Chico Natural (the top picture is mine).

No Flour Chocolate Peanut Butter Cookies

Yield: 2 dozen cookies
Source: bakingbites.com
Baking Temperature: 350°F

Ingredients

1 C peanut butter
3/4 C brown sugar
1 egg
1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tbsp cocoa
2 tbsp water
1/2 to 3/4 C semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°.
2. In small cup mix together cocoa and water.
3. In a large bowl place peanut butter, sugar, egg, vanilla, baking soda, salt, and cocoa/water; stir well.
4. Fold in chips.
5. Drop by tablespoonfuls (or form balls with hands) onto baking sheet lined with parchment paper.
6. Flatten slightly with fork, if you wish.
7. Bake 10-13 minutes until golden brown at edges.
8. Cool on pan 2 minutes then remove to rack to continue cooling.

Tips

• Keeps well when wrapped individually in plastic and refrigerated or frozen.
• For larger cookies make 2 inch balls (makes 1 dozen).
• If you take care to select gluten-free ingredients, this recipe can be gluten-free.
• Using white sugar or natural cane sugar will not affect the flavor much.
• Use any kind of peanut butter: homogenized or natural, smooth or chunky. I use freshly ground peanut butter such as is available at natural and bulk stores.
• For a flavor leaning more peanut, omit the cocoa and water and use chunky peanut butter. You can also omit the choc chips and keep the cocoa.

Apple Crumble

What a great winter standby. There's hardly any other fruit available so let's use it in a very easy dish to cap off a special meal.
I recommend Granny Smith apples as they are firm and tart, and remain so after cooking. Do not use a soft apple but feel free to experiment with your favorite cooking apples. Apples are in season in fall and remain in stores in great variety in winter. Apples are available year round because of the amazing things they can do with irradiating, cold storage, and international shipping! I recommend using fruits in season and with the bounty of choices in spring and summer there's no reason to use apples any other time than the colder months.
This recipe uses two large Granny Smiths or three to four smaller apples. It's easier to peel, core, and slice larger apples but if you have very fresh fruit don't let size be your guide.
I have a suspicion that this dish would work fine with peaches with no adjustment, or with pears using a little nutmeg instead of the cinnamon.

Apple Crumble

Yield:  6 servings
Baking Temperature: 400°F
Baking Time:  30 min

Ingredients

4 C apples: peeled, cored, and sliced thinly
3 TB orange juice
1/4 C white sugar
1 TB corn starch
1 tsp vanilla extract
1 tsp ground cinnamon (divided)
1/2 C packed brown sugar
1/4 C AP flour
1/2 stick butter
1/2 cup old fashioned oatmeal (uncooked)

Instructions 

1. Heat oven to 400°F. Lightly grease 2 qt baking dish.
2. In large bowl, combile apples, orange juice, and vanilla.
3. In medium bowl, blend sugar, cornstarch, 1/2 tsp cinnamon. Add to apple mixture tossing to coat.
4. Spoon apples into dish.
5. In same medium bowl combine brown sugar, flour, 1/2 tsp cinnamon, mixing well.
6. Cut in butter until mixture resembles coarse crumbs. This is easiest if you use your fingers.
7. Stir in oats.
8. Sprinkle over apples.
9. Bake 25-30 minutes until apples are tender and topping is golden brown.
10. Serve plain or with cream or vanilla ice cream. 

Notes: While a hit warm it's pretty good straight out of the fridge, too.
Any other thickener can be used instead of corn starch, such as arrowroot.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Yield:  3-4 dozen cookies
Baking Temperature:350°F
Baking Time:  12 min

Ingredients

2 sticks unsalted butter, softenened
1 C firmly packed soft brown sugar
½ C white sugar
2 eggs
1 tsp vanilla extract
1 ½ C AP flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
3 C old fashioned oats
1 C raisins
1 C chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F.
2. In medium bowl, whisk together flour, baking soda, cinnamon and salt.
3. In large bowl, beat together butter and sugar until creamy.
4. Add eggs and vanilla, beat well.
5. Add in flour mixture, beat well.
6. Stir in oats, raisins, and nuts using wooden spoon, mix well.
7. Drop by rounded tablespoon onto silpat cookie sheet.
8. Bake 10-12 minutes until golden brown.
9. Cool one minute on sheet and move gently (using frosting spatula) to wire rack to finish cooling.
10. Serve warm with a glass of milk.

Notes: Refrigerated and frozen cookies can be briefly microwaved for a warm-up, but refrigerated cookies are also good. Perfect for a quick morning snack.
Occasions Used:  Serve these cookies in colder months.
Source: Quaker Oats

Snickerdoodles

I wanted to make cookies but wanted something easy. Snickerdoodles were suggested by my partner. I made them right away and they were gobbled up like popcorn!

Snickerdoodles

Yield: 2 dozen cookies

Baking Temp: 375°F

Baking Time: 10 min

Ingredients: Dough

1/2 C unsalted butter, softened

1 C white sugar

1/4 tsp baking soda

1/4 tsp cream of tartar

1 egg

1/2 tsp vanilla

1 1/2 C all purpose flour

Ingredients: Cinnamon Sugar

4 TBsp white sugar

1 1/2 tsp cinnamon

Instructions

1. In a mixing bowl, combine 4 TBsp sugar and 1 1/2 tsp cinnamon then transfer mixture to shallow dish.
2. In (the same) mixing bowl, beat the butter on medium speed for 30 seconds.
3. Add the 1 cup sugar. Beat until combined, scraping sides of bowl occasionally.
4. Beat in the egg and vanilla until well blended.
5. Whisk together bakind soda, cream of tartar and flour.
6. Add the flour mixture to your bowl and beat until smooth.
7. Cover with plastic wrap and chill in refrigerator for 1 hour.
8. Shape the dough into 1 inch balls.
9. Roll balls in cinnamon sugar mixture to coat.
10. Place balls of dough 2 inches apart on an ungreased cookie sheet.
11. Bake for 10 to 11 minutes or until edges are beautifully golden.
12. Transfer cookies to a wire rack to cool.

Note: This recipe is from PopularCookieRecipes.Com

Rice Crispie Treats

Rice Crispy Treats


Yield: 9-12 squares




Ingredients




6 C Rice bubble cereal

3 TB unsalted butter or regular margarine
 (use margarine for no-dairy option)
40 regular marshmallows (10 oz, or 4 cups mini mallows)




Instructions

1. Stove directions: Over low heat, melt butter in large pot. Add marshmallows and melt down, stirring until completely melted. Take off heat. (Microwave directions: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.)
2. Add rice bubbles, fold in until fully incorporated.
3. Grease 13x9 or 9x9 pan (with Pam or butter). Using greased spatula, press mixture into pan.
4. Cool (preferably at room temperature).
5. Cut into squares.

Variation: Chocolate Rice Crispie Treats


Reduce butter a little. Melt in six ounces of milk chocolate such as Hershey's Symphony. Continue with marshmallows and the rest as normal.


Tips: Wrap leftovers tightly in plastic, individually, and leave at room temperature for 2-3 days. Use a glass or casserole pan as you will be cutting the squares while still in pan. Can freeze but I always eat them too fast to have to bother.

Brownies

Brownies

This all-American is definitely one of the easiest things you can "whip up" when you have company. The frosting is totally optional (no frosting in picture); also it is a good idea to let the frosting set before serving. To make cutting the brownies easier, line the pan with parchment paper or aluminum foil, leaving some hanging over opposite edges. When cooling, lift the brownie cake out of the pan by the paper/foil and then cut on a cutting board, leaving the pan scratch free, to fight another day.

If you omit frosting, dress the brownie squares with a dusting of icing sugar, if you wish.

One other great thing about this recipe is you don't need an electric mixer, the batter is probably better beaten by hand.

Ingredients

Yield: one pan of brownies
Baking Temperature: 350°F
Baking Time: 20-25 minutes

1/2 C (1 stick) butter melted
1 C sugar
1 teaspoon vanilla extract
2 eggs
1/2 C all-purpose flour
1/3 C cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 C chopped nuts (optional)

Ingredients: Frosting

3 TB butter, softened
3 TB cocoa
1 TB light corn syrup or honey
1/2 tsp vanilla extract
1 C powdered sugar, sifted
1 to 2 TB milk

Instructions

1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl.
3. Add eggs; beat well with spoon.
4. In second bowl stir together flour, cocoa, baking powder and salt.
5. Gradually add flour mixture to egg mixture, beating until well blended.
6. Stir in nuts, if desired.
7. Spread batter evenly in prepared pan.
8. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
9. For frosting: Beat butter, corn syrup and vanilla in small bowl until blended. Over this sift sugar and cocoa. Add milk. Beat to spreading consistency, removing all lumps.
10. Spread frosting over brownies, cut into squares.

Notes: This recipe is from Hershey's!

Chocolate Chip Cookies

Chocolate Chip Cookies

Yield: 3 dozen cookies

Baking Temperature: 375°F
Baking Time: 9-11 minutes

Ingredients

2 1/4 C AP flour
1 tsp baking soda
3/4 tsp salt
2 sticks butter (room temperature)
3/4 C white sugar
3/4 C packed soft brown sugar
1 tsp vanilla
2 eggs
12 oz semisweet chocolate chips
1 C chopped nuts (optional)

Instructions

1. In medium bowl, sift together flour, baking soda and salt.
2. In large bowl, cream together butter, sugars and vanilla.
3. Add eggs one at a time, beating well.
4. Gradually beat in dry ingredients.
5. Stir in choc chips and nuts with a wooden spoon.
6. Drop ping-pong size balls of dough onto ungreased baking sheet/silpat.
7. Bake 9-11 minutes until golden brown.
8. Cool 2 minutes on sheet before transferring to wire rack with offset spatula.

Notes: Semisweet or milk chocolate chips can be used with or without nuts; walnuts are the classic nut for this cookie. Try white chocolate chips with pecan or even macadamia for a more exotic cookie.

Tip: Chill dough overnight in the fridge or for a few hours in the freezer. Cold (defrosted) dough is easier to roll into balls plus it is claimed it ripens the flavor.