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Bushyfox  (Level: 174.4 - Posts: 2403)
Thu, 3rd Apr '08 3:49 AM


If any of you would like some recipes outta my TON of files, please feel free to ask!

I will post some faves from time to time.

Cheers, Bev

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 8th Apr '08 7:51 PM

Sooooooooo easy!!!

Cappuccino Muffins

Just grab yourself a packet of home-brand vanilla cake mix. Instead of the milk or water they tell you to put in, make some instant coffee to the specified quantity, (strong or weak as you like, I use 2 tsps.) adding some boiling water and milk.
Put in 3/4 cup tiny choc bits into dry mix, and stir thru. (You have to add 'em to DRY mix, or they will sink if you put 'em in later)
Add the liquid and the egg (if required)....mix lightly, spoon into muffin tins that you have sprayed with canola spray first.
Bake 12-15 minutes, or whatever package says.
Whilst they are cooking, make the frosting (icing). You'll need about 2 cups icing sugar mixture (powdered sugar), add 2 ~3 teaspoonsful of margarine and mix with a butter knife. Add enough Bailey's, or Tia Maria or Father O'Leary's Cappuccino cream (that's the one I use) to make a stiff frosting (icing).
When muffins are cooked remove 'em from oven, and let 'em cool at least half an hour before frosting. You can refrigerate 'em to speed this up if you like.
Ice 'em when they are cool enough, and decorate with a chocolate star on top.

You can make this'un as a bar cake instead of muffins, if you like.

Stand back, they WILL be devoured!

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 8th Apr '08 7:52 PM

Oaty Date Muffins


100g pitted dates, chopped

1/2 teaspoon bicarb soda

1/4 cup golden syrup

1/3 cup light olive oil or canola oil (Use mono-unsaturated spread if preferred)

1/3 cup packed brown sugar

1 large egg

1/2 cup SR flour

3/4 cup wholemeal SR flour

1/4 cup wheatgerm

1/4 cup quick rolled oats, or oaty muesli to finish


Preheat oven to 180C or 160C if fan-forced.

Spray muffin tins with canola or olive oil.

Place chopped dates in a bowl, and cover with 1/2 cup boiling water , add carb soda. Leave for 5 minutes, then stir in syrup.

Place oil and sugar in a bowl, beat till light and fluffy. Beat in the egg until well-mixed.

Add date mixture, and blend. Add flours and mix till just moistened.

Spoon mixture into muffin tins, and top each with rolled oats or oaty muesli.

Bake for 15, or till just browned slightly.

Allow to cool in muffin tin before turning out.


1/2 cup your favorite spread.........canola etc.

1 teaspoon finely grated orange zest.

2 tablespoons golden syrup.

Mix all together in a serving bowl, and refrigerate till serving muffins.

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 8th Apr '08 8:00 PM

Zingy Steamed Buns

Makes about a dozen or so......OR contents of Pillsbury biscuit dough (10)


2 cups of cooked and drained rice

1 finely chopped shallot

1 cup finely chopped coriander

2 finely chopped Kaffir lime leaves

2 t crushed ginger

1 T sesame oil

½ cup chopped red medium/mild-heat chili-pepper or capsicum

1 level t coriander/cilantro powder

1 level t lemongrass powder

1 single skinless chicken breast or 2 skinless chicken thigh fillets, chopped into small cubes


3 cups SR flour

Warm water

1 t sugar

1/2 cup peanut or canola oil

>>> OR a can of Pillsbury biscuit dough!!

Light soy sauce for sprinkling

Lime juice for sprinkling



Spray a small non-stick saucepan with canola spray, place on medium-hot stove, and add chicken cubes when saucepan is heated. Stirfry quickly with the coriander powder and lemongrass powder for 3-4 minutes.

Add chicken to bowl with rice, shallot, coriander, Kaffir lime leaves, sesame oil, chilli-pepper and ginger…mix thoroughly and set aside.

Place 2 cups of SR flour into medium bowl, add oil and sugar, and enough water to make a stiff dough.

Put ½ cup flour into another smaller bowl.

Take dessertspoonful of dough, drop into flour and roll into a ball about the size of a golf ball. Flatten out ball with fingers onto a plate, and add a teaspoonful of the filling, molding dough all over filling. Turn ball over and brush lightly with a bit of the flour, put aside on a plate and repeat process till all of dough and/or filling is used.


Gypsylady  (Level: 148.2 - Posts: 6097)
Thu, 17th Apr '08 6:57 AM

Thanks for the recipes, Bev! They all sound good!


Rnmorg  (Level: 128.2 - Posts: 689)
Fri, 18th Apr '08 8:26 PM

I'm definitely trying the cappucino muffin recipe. That looks deLISH.

Bushyfox  (Level: 174.4 - Posts: 2403)
Mon, 21st Apr '08 9:52 PM

This'un's a bit out of season, but a good'un to file away for the end of the year.
I made this'un last Christmas: my first-ever pudding!
It was a definite success, and is high on the request-list for the next Christmas.

Christmas ginger-fig pudding

You will need a continuous FOUR hours to make this pudding: 1/2 hour for preparation, 3.5 hours for cooking.


375 g (12oz) soft dessert figs, chopped

200g (6.5 oz) large dried apricots, chopped (I didn't have any, so used dried cranberries)

60g (2 oz) finely diced glace ginger

200g (6.5 oz)butter

1/2 cup golden syrup

2 cups self-raising flour

3 cups fresh white breadcrumbs

75g ( 2.5 oz) pecans, chopped

3 eggs, lightly beaten

1/2 cup milk


There are two ways of doing this. You can use either a 2 litre (appx. 3.5 pint) greased pudding basin and line the base.....OR you can line a large basin with a pudding cloth, for ease of handling and then steam the pudding (minus the bowl) in a tightly-secured-with-string cloth, using a steamer-rack above the boiling water.

Make sure you spray the pudding cloth with a product like "Pam" spray....something like a canola-oil spray kinda thing. That makes it easier to peel the cloth off later.

If you elect to use the pudding basin, you will need to cover it with a sheet of baking paper (I have seen it called "Parchment" in the baking section of the market in AK).....then a sheet of foil over that. Secure with string around the rim. Stand it on a rack in a large saucepan, and fill 2/3 with water.

>>>>>I cannot stress this sure to check frequently to ensure water-level is maintained!!

Bushyfox  (Level: 174.4 - Posts: 2403)
Mon, 21st Apr '08 9:58 PM

Mexican dip


2 x Cans Refried Beans (not the ones with Chilli)

1 x Green Banana Chilli

1 x Medium Brown Onion

6 x Firm Roma Tomatoes

1 Medium Red Capsicum/Bell pepper

250g/ 8oz (appx) Block Philadelphia Cream Cheese

1 x packet Old El Paso Taco Seasoning


Chop the Philly cheese into 1/2" cubes.

Process the onion and chilli in a food processor until finely chopped.

Cut the tomatoes in half lengthways, (remove flesh and discard) then dice the halves.

Dice the red capsicum/Bell Pepper


Put the cans of refried beans in a mixing bowl with the cream cheese and heat in microwave for 1 minute.

Remove from microwave and mix together.

Gently fold in other ingredients including Taco seasoning.

Bake in a 180deg oven for approx. 45mins stirring occasionally.

Serve with Plain Corn Chips, Sour Cream and Salsa

Chopped shallots/green onions (optional extra) on top.

Zeedee  (Level: 234.3 - Posts: 1088)
Wed, 2nd Jul '08 6:57 AM

I'm interested in the steamed buns -- but you do not tell how long to steam them. The recipe seems incomplete without the final step.

Bushyfox  (Level: 174.4 - Posts: 2403)
Wed, 2nd Jul '08 9:24 AM

I'd steam 'em about 6 -7 minutes, Diane.

Cheers, Bev

Zeedee  (Level: 234.3 - Posts: 1088)
Sun, 31st Aug '08 4:48 PM

Thanks. I love steamed buns.

Scifidwarf  (Level: 147.5 - Posts: 249)
Mon, 1st Sep '08 11:15 PM

Here is my mother's recipe for no bake cookies. I don't make them though because mine never turn out well. We usually have to use a spoon. Leave it to me to screw up no bake cookies.

1 stick margarine dash of salt
1/2 c. milk 1/2 c. peanut butter
2 c. sugar 2 1/2 c. rolled oats
3 T. cocoa 1/2 t. vanilla

Boil first five ingredients in a medium size saucepan for 3 minutes. Remove from heat. Add remaining three ingredients. Stir well. Let stand for a few minutes. Drop by teaspoonful onto waxed paper.

Chyenn  (Level: 209.4 - Posts: 1332)
Mon, 1st Sep '08 11:46 PM

i use exactly those ingredients but the preparation is different. Your cookies won't set up if you boil the peanut butter with the other ingredients. Boiling the sugar with the milk, sugar and margarine makes a candy base for the cookies that will solidify as it cools and boiling the peanut butter will interfere with that process.

here's the way i do it:

1 stick margarine
1/2 c. milk
2 c. sugar
dash of salt
3 T. cocoa

1/2 t. vanilla

1/2 c. peanut butter
2 1/2 c. rolled oats

Melt margarine in 3 qt. sauce pan, add sugar, salt, and cocoa until smooth. Gradually stir in milk, then bring the mixture to a boil. Boil 3 minutes but do NOT stir while boiling. After 3 minutes remove from heat, immediately add vanilla and peanut butter, mix well. Stir in oats. Working quickly, drop by teaspoonful onto waxed paper.


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