My note: As usual the tablespoons have been adjusted to suit Australian standards.
SERVES 10
Ingredients 1/2 cup vegetable oil 1 cup sugar 1 teaspoon vanilla 2 large eggs 1/4 teaspoon baking powder 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup flour
Directions 1 Preheat oven to 350°. 2 Mix oil and sugar until well blended. 3 Add eggs and vanilla; stir just until blended. 4 Mix all dry ingredients in a separate bowl. 5 Stir dry ingredients into the oil/sugar mixture. 6 Pour into greased 9 x 9 square pan. 7 Bake for 20 minutes or until sides just start to pull away from the pan. 8 Cool completely before cutting.
Recipe note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
Please note: I have adjusted measurements to suit Australian standard measurements. I could just link to this recipe but I keep having to adjust it mentally. I am also concerned that I could lose this lovely recipe if the original source disappears.)
Heat oven to 180 deg C.
In large bowl (I use my Kitchenaid mixer) mix:
2 cup whole wheat flour 3/4 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1/3 cup oil 1 cup rice milk (or soy or regular, of course) 1 egg
until blended, then beat for 2 minutes. Spread in greased 13x9 pan.
Spread evenly over top:
1 can well-drained sour cherries (not pie filling!! or 1 cup frozen blueberries or 1 cup cranberries or I use about 2 cups of pie apple slices
Sprinkle evenly with this streusel:
1/3 cup brown sugar 1/4 cup flour 1 teaspoon cinnamon 2 tablespoons plus 1 teaspoon oil (I melt 3 tablespoons of butter in the microwave and use as much as looks right)
lightly tossed together with fork.
Bake until set and edges are lightly browned, about 40 minutes.
Best Waffle Batter A moist and slightly sweet homemade waffle batter This recipe is from Crystal Paine's e-book, "Simply Centsible Breakfasts" (who is taking a season away from the blogosphere to be with her family)
Instructions: 1. Combine dry ingredients in large bowl. 2. In a separate bowl, beat wet ingredients and then add to dry, stirring just until moistened. 3. Cook on pre-heated waffle iron until waffles are browned and test done.
(Please note I have adjusted the tablespoon measures to match Australian standards.)
from Vegetarian Cooking, The Australian Womens Weekly Home Library, 1989
1 tablespoon oil 1 medium onion, chopped 1 medium green pepper, chopped 1 medium tomato, chopped 1 cup roasted unsalted cashew nuts 1 cup blanched almonds (I do this myself by tipping boiling water over normal nuts) 1 medium carrot, grated 1 cup cooked brown rice 3/4 cup grated tasty cheese 1 egg, lightly beaten
Tomato Sauce: 1 tablespoon oil 6 medium tomatoes, chopped 1/4 cup water
Lightly oil 14cm x 21cm loaf tin, line base with greaseproof paper. Heat oil in small saucepan, add onion, pepper and tomato, stir over low heat for about 4 minutes or until pepper is tender; cool. Blend or process cashews and almonds until finely chopped.
Combine onion mixture, nuts, carrots, rice, cheese and egg in a large bowl, mix well. Press mixture evenly into prepared pan, bake in moderate oven for about 40 minutes or until lightly browned. Serve with sauce.
Tomato Sauce: Heat oil in medium saucepan, add tomatoes, cook over low heat 10 minutes. Blend or process tomatoes and water unil smooth, strain; reheat before serving.
from Australian Womens Weekly Menu Planner, year??
Ingredients: 45g butter 1 cup brown sugar, firmly packed 1/2 cup golden syrup 2 1/2 cups water
1 1/2 cups self-raising flour 30g butter 2 tablespoons golden syrup 1/2 cup milk, approximately
Method: Combine butter, sugar, golden syrup and water in large pan, stir over low heat until sugar dissolved. Bring to the boil, add dumplings to syrup in single layer, cover, return to the boil, reduce heat and simmer for 10 minutes, or until dumplings are well risen and cooked through. Serve with cream or ice cream.
Dumplings - Sift flour into bowl, rub in butter, add golden syrup and enough of the milk to mix to a soft dough. Roll tablespoons of dough into balls with floured hands.
My notes: Don't lift lid for at least 10 minutes. My dough tends to be too sticky to roll so I just push balls off the spoon into the syrup mixture.
from The Australian Womens Weekly Muffins mini book, 2001
Ingredients: 1 cup coarsely chopped seeded dates 1/3 cup water 1/4 teaspoon bicarb of soda 2 cups self raising flour 1 cup plain flour 2 teaspoons ground ginger 1/2 teaspoon mixed spice 1 cup firmly packed brown sugar 2 teaspoons finely ground orange rind 1 egg, beaten lightly 1 1/4 cups milk 1/4 cup vegetable oil
1 cup firmly packed brown sugar 1 cup cream 40g butter
Method:
* Preheat oven to moderately hot (200 deg C). Grease 12 hole muffin pan. * Combine dates and water in medium saucepan, bring to a boil. Remove from heat, add soda; stand for 5 minutes. * Sift dry ingredients into large bowl; stir in date mixture and remaining ingredients. Spoon mixture into prepared pan. * Bake in moderately hot oven for about 20 minutes. Serve warm with caramel sauce. * Caramel sauce - Combine ingredients in medium saucepan, stir over heat without boiling, until sugar dissolves. Simmer without stirring for about 3 minutes or until thickened slightly.
Makes 12 Per serving 18.4g fat, 1929kJ
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