Garage Sale Recipes No Two
Another great selection of meals and recipes copied from newspaper and magazine cuttings, snippets, handwritten notes, etc all found inside our collected cookbooks.
Measure Conversions & Cooking Terms Link
Oven Temperatures & Reference Link
Gentle Warning- Many of these exclusive recipes on this site have been embedded with special scrambling codes to help prevent large block copying or copying and placing on other websites. THIS SITE AND IT'S OWNERS WILL NOT BE RESPONSIBLE FOR ANY POSSIBLE DAMAGE TO A WEBSITE WHERE THIS TYPE OF COPYING HAS BEEN PERFORMED.
WORK IN PROGRESS
NEW
Coffee Streusel Cake
Ingredients
125g butter
1 cup firmly packed brown sugar
2 eggs
3/4 cup SR flour
1/2 cup plain flour
1/2 cup sour cream
1 tablespoon dry instant coffee
1 tablespoon hot water
Streusel Topping
1/4 cup plain flour
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
60g butter, chopped
1/2 cup chopped walnuts
1/4 cup shredded coconut
Method
Grease a deep 20cm round cake pan, and line the base with baking paper. Cream butter and sugar in a small bowl with electric mixer until light and fluffy; beat in eggs one at a time; beat until combined. Stir in sifted flours, cream, blended coffee and water. Spread mixture into prepared pan, sprinkle with streusel topping, press on lightly. Bake in a moderate oven about 1 hour. Stand cake 5 minutes before turning onto wire rack to cool.
Streusel Topping: Combine sifted flour, sugar and cinnamon in bowl, rub in butter and stir in nuts and coconut. Not suitable to microwave.
NEW
Galliano Shortbread
Ingredients
Shortbread
250g butter
1 teaspoon vanilla essence
1/3 cup caster sugar,
2 1/4 cups flour, sifted
1/4 cup rice flour, sifted
Galliano Topping
1/2 cup firmly packed brown sugar, 1/2 cup desiccated coconut, 1/2 chopped pecan nuts, 1/4 cup cream, 2 tablespoons flour, 1 egg beaten
2 teaspoons Galliano or orange liqueur
Method
Cream the butter, vanilla and sugar together until light and fluffy. Beat in the flours and knead mixture together to form a dough. Press the shortbread mixture into the base of a 20cm square cake tin and bake at 180C for 35 minutes. Cool. Combine the ingredients for the topping and spread evenly over the shortbread base. Bake for a further 20-25 minutes, or until cooked and browned. Turn out onto a cooking tray and cut into fingers for serving.
NEW
Curry Puffs
Ingredients
500g lean beef finely chopped
1 teaspoon salt
1 tablespoon soy sauce
1 onion, finely chopped
1 tablespoon oil
1-2 tablespoons curry powder
2 teaspoons cornflour
2 tablespoons beef stock
500g puff pastry
1 egg white for glazing
Method
Season meat with salt and soy. Heat wok, add oil and heat, add onion and fry until transparent. Add curry powder and stir fry for 1 minute. Add meat and mix well. Add cornflour blended with stock and cook until thickened. Check seasoning and allow to cool. Roll out pastry too a thin sheet and cut into 7.5cm rounds. Spoon 2 teaspoons filling on half of each round and brush edges with water. Glaze with egg white and bake in a hot oven 250C for 5 minutes, then reduced to 200C and cook until golden brown (approx. another 5 minutes).
NEW
Coconut Custard Slice
Ingredients
60g butter or margarine
1/4 cup caster sugar
1 egg
1/2 cup SR flour, sifted
1/2 cup plain flour, sifted
3 tablespoons raspberry jam
1 cup shredded coconut, toasted
5 tablespoons custard powder
2 tablespoons caster sugar
3 cups milk
1 1/2 sachets gelatine
1/4 cup hot water
Nutmeg to taste
Method
Cream butter and sugar together until light and fluffy. Beat in the egg and fold in flours. Press the mixture into a 27cm x 18cm biscuit pan and bake at 180C for 20 minutes. Cool, spread with jam and top half with coconut. Make a custard by blending custard powder and sugar with a small amount of milk in a bowl. Transfer to a saucepan and stir in remaining milk. Stir over a low heat until boiling. Reduce heat and continue to stir until thickened. Cool. Sprinkle gelatine over hot water, whisk with a fork to dissolve and stir into custard. Pour mixture over base and top with remaining coconut and nutmeg. Refrigerate until set. Cut into squares to serve.
Moist Carrot Cake with Cinnamon Frosting
Ingredients
1 1/4 cups plain flour
1/2 cup SR flour
1 teaspoon bicarbonate soda
1 teaspoon mixed spice
1/2 teaspoon cinnamon
1 cup firmly packed brown sugar
3/4 cup chopped walnuts
3 eggs lightly beaten
2 cups finely grated carrot
1 cup mashed banana
1 cup vegetable oil
Cinnamon Frosting
125g packaged cream cheese
60g soft butter
1 1/2 teaspoons ground cinnamon
1 1/2 cups icing sugar mixture
Method
Grease 24cm springform tin, line base with baking paper. Sift dry ingredients into large bowl, add remaining ingredients, stir until combined. Pour mixture into prepared tin. Bake in moderately slow oven about 1 1/4 hours. Stand 5 minutes, turn onto wire rack to cool. Spread cake with cinnamon frosting: Beat softened cheese, butter and cinnamon in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar; beat until combined. Not suitable to microwave.
(Yogurt recipes copied from typed sheets
G. Reeves)
Yogurt Dressing
Ingredients
1/2 cup yogurt
1 Avocado
1/2 Clove Garlic mashed fine.
1 Teaspoon Lemon juice
Method
Mash avocado in small bowl, add other ingredients and beat until thick consistency. Serve over crisp lettuce.
Cool Tropical Salad
Ingredients
1 small fresh pineapple
1 cup mango chunks or melon balls
1 cup diced papaya or fresh peaches
2 tablespoons honey
1 cup sliced strawberries
4 sprigs fresh mint
Method
Cut pineapple in quarters, lengthwise. Remove core; slice pineapple from shell and cut in cubes. Refrigerate empty shell to chill until serving time. Toss 1 cup of cubed pineapple with mango and papaya. Chill. To serve, put 1/3 cup of yogurt on each pineapple shell and cover with mixed fruit which has been sweetened with honey and cover with sliced strawberries. Garnish each serving with whole strawberry and a sprig of fresh mint.
Sunday Brunch Pancakes
Ingredients
6 eggs separated
5 tablespoons raw sugar
1 cup yogurt
1 cup milk
1 cup flour
1/2 cup cornflour
4 teaspoons baking powder
1/2 teaspoon salt
Method
Whip together egg yokes and sugar. Add milk and yogurt and blend until smooth. Sift flour, measure: Sift again with cornflour, baking powder and salt. Combine with yogurt mixture. Mix well, beat egg whites until stiff and fold in. Bake on a medium hot hot griddle. Serve with melted butter and yogurt topping, or your favourite syrup. Serves 6.
Yogurt Topping
Mix one -two tablespoons of honey to one cup of blueberry or boysenberry flavoured yogurt. Other fruit flavours may be used.
15 extra recipes using yogurt, have just been added to the exclusive "Supporter's Section". JOIN TODAY
(From Handwritten Notes)
Cheesecake Slice
Ingredients
Sweet Shortcrust Pastry:
185g butter or margarine
1 1/2 cups flour
3/4 cups SR flour
1 egg
1/3 cup caster sugar
Filling
500g cream cheese, softened
1/2 cup caster sugar
Grated rind 1 lemon
1 250g carton sour cream
1 egg
Strawberries for decoration
Strawberry jam
Method
Make the pastry by rubbing the butter into the sifted flours. Whisk the egg and sugar together, stir into flour mixture and lightly knead to form a dough. Cover with Glad Wrap and refrigerate for 1/2 hour. Roll out pastry and use to line a 27cm x 18cm biscuit pan. Beat all the ingredients for the filling together until smooth and spoon into the pastry-lined biscuit pan. Bake at 180C for 50 minutes or until the filling is firm. Cool cheesecake slice, decorate with strawberries and glaze with warm strawberry jam. Refrigerate until required, then cut into squares for serving.
(From Handwritten Notes)
Chocolate Oat Brownies
Ingredients
2/3 cup raw sugar
1 1/4 cups SR flour, sifted
3/4 cup oat bran,
90g butter or margarine
125g chocolate, roughly chopped
2 eggs, lightly beaten
2/3 cup chopped hazelnuts
1/3 cup choc bits.
Method
Combine sugar, flour and oat bran in a large bowl. Melt butter and chocolate together in a bowl over hot water. Cool, then pour into the dry ingredients together with the eggs. Add nuts and choc bits and stir well to combine. Spoon mixture into a 27cm x 18cm biscuit pan, spread evenly and bake at 180C for 40-45 minutes or until cooked. Cool slice slightly in pan before turning onto a wire rack to cool thoroughly. Cut into fingers for serving.