Recipe Mama

Quick & Easy Strawberry cake January 4, 2009

Filed under: Cakes — obsidian @ 8:57 am
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Ingredients:
Packet cake mix (Vanilla or butter cake)  or use basic cakemix
1 tin strawberries (or other berries…. tinned is better than fresh for this recipe due to the jaminess of them)
Dash of vanilla essence
2 tablespoons milk powder
and whatever ingredients the cake mix requires (usually 1 egg and milk)
Icing sugar to decorate

Method:
Puree the strawberries (or mash and leave some bits whole), add the milk powder (for extra creaminess). Make cakemix as the packet says, but instead of adding the milk, add the strawberry puree (which will be a bit more liquid than the milk would equal to – but that should be fine and make a moist cake). Beat well. Then let stand for a minute to release some air. Pour into greased/lined cake tin Bake according to packet mix. When browned and cooked, remove from tin and dust with icing sugar.

 

Strawberry Choc Chip Cupcakes/Muffins

Filed under: Cakes — obsidian @ 5:54 am
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Use a plain cupcake/muffin recipe or a packet cake mix)…

Instead of adding milk to the recipe, take a tin of strawberries, drain off the syrup, mash/puree the strawberries and this puree to the cake mix in the amount you were supposed to for the milk (so if it calls for 1cup milk, use 1cup of the puree… a little more puree is fine, as it will make the cakes more moist) with about 2 tb powdered milk. Which gives it a nice pink colour. Adding coconut would also go nicely. Mix through a handful of choc chips through the whole cakemix…Cook as per cupcake instructions

 

Real Strawberry Icecream November 15, 2008

Filed under: Custard & Icecream — obsidian @ 2:08 pm
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Ingredients:
1c cream
1/2c milk
1/2c sugar
2 punnets Strawberries
8 tsp lemon juice

 
Method:
1). Puree or finely mash the strawberries.
2). Combine strawberry puree with all the other ingredients in an airtight freezer proof bowl (with at least 2cm room for expansion). Pack down firmly and place in the freezer with the lid on.
3). Leave to harden for 3-4 hours. Once the icecream has hardened it can be served. To make a softer icecream you can freeze for 1 hour, then remove from freezer and mix well to break the ice crystals, then return to the freezer.