This is one of those recipes which can be played with, adjusted and will always work out. I’ve made several versions of it. This recipe below is Ross’s original, which he found in a cuisine magazine and then adjusted.
2 cups of flour
1 1/2 cups of sugar
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp cinnamon
1 1/2 tsp vanilla
1 can crushed pineapple – mostly drained
2 cups chopped walnuts
1/2 cup coconut
1 1/2 cups salad oil (Ross does not like the taste of Rice Bran in the cake, but I don’t mind)
Combine dry ingredients in a large bowl. Add eggs and oil and stir until moist. Do Not Beat! Stir in vanilla, walnuts, pineapple and coconut. Bake at 350 F or 180C.
Ice with cream cheese frosting: 125g cream cheese, 250g icing sugar, 90g butter, 1/2 tsp vanilla, juice of 1/2 lemon juice.
Variations: I make this with half wholemeal flour and half plain. I have completely left out the walnuts and replaced them with raisins and also with dates. I’ve used hazelnuts instead of walnuts. Pumpkin seeds work too. I’ve used much more spice sometimes and added ground cloves and ginger.
This is another of Mum’s truffle recipes, see the post below for more, oh and the one below that! These are truffles for your more mature audience. The ginger makes a big statement. A big christmassy statement! I love em!
Double the lot I think. And not just for Christmas, these are great with coffee and would be lovely after dinner.
1/2 packet of gingernuts, 1/4 cup icing sugar, 1/2 cup coconut, 150g cream cheese, 2 tablespoons of sherry (or green ginger wine), 1/4 tsp ground ginger, 100g preserved ginger, 150g of good dark chocolate (Whitakers if you live in NZ please)
Crush the biscuits in the food processor, add the icing sugar and whizz again. Pour into a bowl and add the coconut, cream cheese, sherry and the ground ginger. Wet your hands and roll the mixture into small balls and put into the fridge until they are firm. Roll the balls in the melted chocolate and set on baking paper.
As with the previous recipe these form part of the traditional Christmas repertoire for the Schaumann household. My Mum has been making them for years and now we are all making them. They are change your life good. You can only eat them in moderation because they are frighteningly rich. Although it should be said that the Aitchison children (some or all) have been known to clean up an entire batch of them when their poor benighted mother was out of the house buying their presents!
You can make minty ones (my fave) by using mint slices instead of toffee pops and rolling them in chocolate.
2 packets of Toffee Pops, crushed to fine crumbs in the food processor
125g cream cheese
1/2 cup of icing sugar
1/4 cup sieved cocoa to roll
Beat the cream cheese until soft, then blend in the biscuit crumbs and sifted icing sugar. Chill the mixture until it is firm enough to roll, then form it into small balls, rolling each ball in cocoa to coat. Store chilled. These could also be rolled in chocolate of whatever kind you like.
One of my all time favourites, this is just delicious. The photo isn’t the best. What this makes is a peanut full slice which just barely clings together with the mixture. It will be slightly different each time you make it. Not really sure why. The icing is really a crowning glory. It’s fudgey and caramelish and just goes so well with the base. Everyone I make this for loves it, and seriously, it takes 10 minutes to throw together, if that.
150g butter, ½ cup sugar, 1 desertspoon golden syrup, 1 cup peanuts, 1 cup flour, ½ tsp baking powder, 1 cup rice bubbles
Preheat oven to 180 degreesC. Melt butter, sugar and golden syrup over a low heat. Chop peanuts in a food processor. Mix flour, baking powder and rice bubbles together. Mix everything together and place in slice tin which has been lined with baking paper. Bake until golden, approximately 15 min.
Make the icing while it is cooking with 100g butter, 150g icing sugar, 1 tblsp golden syrup. Melt butter and golden syrup, stir in vanilla and icing sugar and pour over the base while it is still hot. Cut when cool into long thin pieces.
Well this is certainly not good for you. But there are times when vast quantities of ‘not good for you’ slice is required. One of those times is when you have to say goodbye to a beloved. Raisin has died. It is tragic. He was deeply loved by all the Schaumann Smith Aitchisons brigade and we all miss him horribly. A very good cat. 12 years of excellent catness. Anyway in times of deep abiding sadness one should eat something comforting. This slice is comforting.
Raisin, in his last days
Read all the recipe first – you might want to revise your quantities in accordance with the notes at the bottom.
1 packet of superwine biscuits (I use malt biscuits), 1 cup coconut, 100g butter melted, 1/2 can condensed milk, zest of a lemon.
Crush the biscuits and add everything. Press into a slice tin lined with baking paper. Makes basic slice. But wait there is more.
To make it stupendous! Crush up 1 block of Whittakers white chocolate and macadamia chocolate, add to the rest of the ingredients which you have doubled. Seriously you can’t go back after you’ve made it with the chocolate. It just becomes totally amazing.
Ice with icing made with icing sugar, butter, zest of orange, lemon and juice from them. In my opinion it only needs a skiff of icing. The photo below shows it with too much icing, it becomes a bit sickly if you have too much on there.
A big slice of this is currently waiting on a plate beside me as I type. It’s great stuff, the spicy flavour is just what you need on a wintery night. I double this recipe, make two loaves and freeze one. Perfect when your sister comes to visit, just like today, and you can whip the frozen one out and warm it though in the microwave, cut into thick wodges and slather with butter (or have with blue cheese if you like too, dried fruit is good, cream cheese – gingerbread goes with heaps of things). If you wanted you could add some crystallised ginger to the mixture for extra spiciness.
150g butter, 1 cup low fat milk, 1 cup golden syrup (or half golden syrup and half treacle), 1/2 cup brown sugar, 2 tsp baking soda, 2 1/2 cups flour, 2 1/2 tsps ground ginger, 1 tsp cinnamon, 1 tsp ground cloves
Melt the butter, milk, golden syrup (and treacle), and brown sugar in the microwave. Stir until all mixed together. Heat until it is all bubbling hot. While it is heating sive all the dry ingredients into a bowl with the exception of the baking soda. Take off the heat and then stir in the baking soda (it goes irritatingly lumpy so give it a decent beating). When it is fizzing stir into the dry ingredients. Mix until smooth. Pour into loaf tins and bake at 180 degrees C until the sides shrink away from the sides and the centre is firm and springy. Don’t tip it from the tin immediately, leave in for a good ten minutes and then tip onto a wire rack.
A childhood favourite, I remember these as being very special occasion goodies. Recently we were going through the house of a very elderly lady recently on a house hunting expedition, and there they were in the garage sale going on outside, cinnamon oyster tins. The lovely lady selling them game them to us because they were about all that was left of the treasures and I was thrilled and delighted. Now that I have whipped up a batch of these and realised how incredibly quick they are to make, and how much people love eating them they are going to be made regularly. Light, fluffy, a little air filled morsel with yummy cream filling. Ooooohhhhhh.
2 eggs, 1/4 cup of sugar, 6 tblsp golden syrup, 6 tablespoons of plain flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, whipped cream to fill them sweetened with a little vanilla and icing sugar.
Beat eggs and sugar until thick. Add golden syrup and beat well, Sift flour, baking powder, baking soda, cinnamon and ginger together. Fold dry ingredients into egg mixture. Spoon small amounts of mixture into greased sponge oyster or finger tins. Bake at 200 degrees C for 10 to 12 minutes or until the surface springs back when lightly touched. When they are cold cut the oysters open with a sharp knife and fill up with whipped cream, dust with sieved icing sugar.
This is basically the Edmonds Cookbook recipe with more cinnamon in it.