Centre Spiritualist Church

Favourite Recipes

Page 1

The following recipes have been provided by friends and family, and some are my favourites.
I would love to receive your favourite recipes also and place them on this page,
please click HERE to send your recipes to Judy.

A Kitchen Prayer

God bless my little kitchen, I love it's every nook,
And bless me as I do my work, wash pots and pans and cook.
And may the meals that I prepare, be seasoned from above,
With Thy great blessing and Thy grace,
But most of all Thy love.


Chocolate Chip Muffins

Ingredients:

Wet Mix - 1/2 cup butter or margarine
1/2 cup sugar
2 eggs
1 cup milk
1/2 cup yoghurt
1 teaspoon vanilla
1/2 cup chopped chocolate or chocolate chips

Dry Mix - 3 cups self raising flour
Method - Preheat oven and grease muffin pans. Thoroughly blend the margarine and sugar
 and beat in the eggs, milk, yoghurt and vanilla. Mix in the chocolate chips.
Gently fold the flour into combined wet mix. Place in prepared pans and bake.

Bake: 180 degrees (C) for 15 - 20 minutes.

Makes 12 - 14 muffins

Variations to this recipe are:

Double Chocolate - Add 2 tablespoons of cocoa blended with 4 tablespoons
of boiling water to the combined wet mix.

Chocolate & raisin & or pecan - Add 1/2 cup chopped raisins and or 1/2 cup
chopped pecans to the combined wet mix of chocolate or double choc muffins.

Chocolate macaroon - Add 1/2 cup desiccated coconut to any of the above chocolate recipes.

Sultana and Carrot Cake

1 Cup plain flour
1 Cup castor sugar
1 cup sultana's
1 1/2 cups grated carrot
1/2 cup chopped walnuts
2 eggs
3/4 cup oil
1/2 teaspoon vanilla
1 tsp carb soda
1/2 tsp mixed spice
pinch salt

Combine eggs, sugar, oil, and sifted dry ingredients in a mixing bowl, beat on low speed until smooth.
Stir in sultana's, grated carrots and walnuts. Mix well.
Pour into well greased 8" cake tin, bake in moderate oven 180* (C) 45 - 50 minutes.

Topping

Beat together 30gr soft butter, 60gr cream cheese, 1 tsp grated lemon rind and
1 1/2 cups sifted icing sugar.
Spread topping over cake when cake is cool.

Submitted by:  Sylva Harben - Rockingham, West Australia



Milkshakes for the family to enjoy

Breakfast Refresher

600 mls cold milk
175 mls orange juice
3 tblspn natural yoghurt
2 ripe banana's

Blend all ingredients together in blender......... Enjoy

Pink Fizz

1 cup cold milk
3/4 cup chilled tomato juice
2 tspn natural yoghurt
1 tspn Worcestershire sauce
ground black pepper
2 tspn chopped parsley

Blend all ingredients together in blender........... Enjoy

Tropical Delight

600 mls cold milk
2 tblspns crushed pineapple
2 banana's
1 tblspn raspberry or strawberry syrup

Blend all ingredients together in blender................ Enjoy

Chocolate Banana

1/2 banana
1 tspn crunchy peanut butter
1 tblspn cocoa
1 tspn honey
1 1/2 cups cold milk

Blend all ingredients together in blender.............Enjoy

Sport Shake

1 1/2 cups cold milk
1 tspn honey
1 egg
1 tspn lecithin or wheat germ
1 - 2 tblspns ovaltine

Blend all ingredients together in blender...............Enjoy

Mexican Layer Dip

This recipe is very quick and easy to prepare. It is a great party favourite - served with corn chips for dipping.

A shallow dish is required for this recipe. It is made up of the following layers, you will see why it is called Mexican layer dip when you see the finished product. Looks effective and tastes great.

Layer 1 - 1 Mashed avocado with dash of lemon juice
Layer 2 - 1 packet light Philadelphia cheese mixed with 1 packet light sour cream and dash of Tabasco sauce

Layer 3 - 1 jar of mild salsa
Layer 4 - Spread a generous amount of grated matured cheese
Layer 5 - Sprinkle spring onions for extra taste
Layer 6 - Pitted black olives to taste

Submitted by:  Linda Ward - Morley WA


White Chocolate Cheesecake
This cheesecake recipe is my favourite. Calories are high, although
the taste is yummy, you will come back for more.

*********

 185 gr (1 1/2 cups) crushed plain chocolate biscuits
90 gr butter - melted
500 gr cream cheese - softened
400 gr can Nestle` sweetened condensed milk
200 gr (1 1/3 cups) Nestle` white melts - melted
300 ml carton cream
1 tblspn gelatine
1/4 cup boiling water
100 gr (2/3 cup) Nestle` dark melts - melted

Combine biscuits crumbs and butter, press into base of 23 cm springform pan, refrigerate until firm.
Beat cream cheese and Nestle` condensed milk until smooth.
Beat in Nestle` white melts, then beat in cream.
Combine gelatine and boiling water until dissolved.
Beat gelatine into cheesecake mixture.
Spoon mixture into biscuit base.
Swirl Nestle` dark melts through cheesecake mixture.

Refrigerate until firm.
Serves 10

Meatloaf with Barbecue Sauce

500gram sausage mince
500 gram minced steak
1 cup fresh breadcrumbs
2 onions
2 teaspoons curry powder
salt / pepper
1 Tblspn chpped parsley
1 egg
1/2 cup milk
1/2 cup water

Combine sausage mince, minced steak, breadcrumbs, peeled and finely chopped onions, curry powder,
salt, pepper, parsley and lightly beaten egg in bowl. Beat until mixture is well combined.
Gradually add milk and water, continue beating until mixture is very smooth.

Shape meat mixture into loaf, place in greased baking dish. Bake in moderate oven 30 minutes.

Remove from oven, carefully pour off any surplus fat.
Pour sauce over meatloaf, return to oven, bake for further 45 minutes, basting frequently with sauce.

Serve hot with vegetables or cold with salad.

Sauce
 1/2 cup water
1/2 cup tomato sauce
1/4 cup Worcestershire sauce
2 tblspn vinegar
1/4 cup brown sugar
1 tspn instant coffee powder
30 gr butter
2 tblspn lemon juice

Combine all ingredients in saucepan, bring slowly to the boil, reduce heat, simmer 5 minutes.

Serves 6 - 8

Tomato and Passionfruit Jam

1 kg ripe tomatoes
 175 ml passionfruit pulp (approx 12 passionfruit)
6 passionfruit skins
1.1 kg sugar
Blanch tomatoes in boiling water for 30 seconds, drain and skin them.
Finely chop tomatoes and place in preserving pan.
Add passionfruit pulp. Boil passionfruit skins for 1 hour - until pith is very soft.
Drain passionfruit skins, scoop out all pith and add to preserving pan.

Heat oven to 150* (C) - Heat sugar in oven for 5 minutes.

Add sugar to preserving pan, stir over low heat until sugar dissolves.

Boil fast 30 - 35 minutes.

Bottle in hot sterilised jars and seal.

This recipe was handed down to me from my Grandfather.
He was always making jams, pickles, etc.
although tomato & passionfruit jam was his favourite - and mine too.

Lemon Curd

1/2 lb sugar
Juice of 2 lemons
Rind of 1/2 lemon - grated
2 oz butter
3 eggs

Melt butter, and stir in sugar, put aside to cool.
Squeeze lemons and grate rind, add to butter & sugar mixture.
Add well beaten eggs and mix well all together.
Cook over low heat stirring all the time, until consistency of honey (almost bring to boil)
Bottle whilst hot, leave to cool then seal.
Makes 1 medium jar.

I always make 4 times the above quantity - Lemon curd keeps well in the refrigerator.

Submitted by:  Mrs Lee - Maylands, West Australia

Bread and Butter Pudding

1/2 cup sultanas
1/4 cup rum
6 large eggs
1 cup castor sugar
2 tspn vanilla
1 litre fresh cream
2 pinches cinnamon
Grated rind of 1 lemon
Grated rind of 1 orange
2 day old loaf of white bread

Soak the sultanas in rum for 30 minutes. Remove the crust from the loaf of bread.
Break up the bread into small pieces (approx 1 cm) each ready for the pudding.
Make the custard by placing the eggs castor sugar and cream into a bowl and whisk well.
Add cinnamon, vanilla, citrus rinds and sultanas. Combine well.

Spread a layer of bread on the base of a large ovenproof pudding dish.
Pour some of the custard over the bread, which will soak it up
Note: Two or three day old bread soaks up custard better than fresh bread because it is drier.

Add another layer of bread and some more custard, making sure to evenly distribute the sultanas.
Repeat until the dish is full, filling the dish with remaining custard.

Bake in a pre - heated oven 160* (C) until the pudding is golden.
Baking time will vary depending on the size of the pudding dish, but a large dish would take approx. 45 - 50 minutes.

Serve immediately with a little icing sugar sprinkled on top, a dollop of cream and sprig of parsley.

Serves 10

Submitted by:  Ann and Mike - Ellenbrook, West Australia

Blue Ribbon Chocolate Chip Cookies

1 cup firmly packed brown sugar
1/2 cup white sugar
1 cup softened butter
2 large eggs
2 tspn vanilla
2 1/2 cups plain flour
1 tspn baking soda
1/4 tspn salt.
2 cups chocolate chips

Blend together sugars, butter, eggs and vanilla. Add sifted flour, soda, salt and chocolate chips.
Place spoonfuls of mixture onto baking tray.
Bake in 170* oven for 18 - 25 minutes
Makes approx. 15 biscuits

Submitted by:  Mrs Fields and John Davis - Texas USA



Cheesy Bread Dip

1 Cobb loaf bread
6-8 rashes bacon - cooked and diced
500 gr sour light cream
Chopped chives
Pepper and salt
8 spring onions - chopped
1 onion - finely chopped
250 gr grated Coon cheese (any tasty cheese will suffice)
250 gr grated Mozzarella cheese

Cut off top of cob loaf, remove bread from inside cob loaf, so as cob loaf is hollow,
being careful not to break outer crust. (Do not discard any bread, as this will be used to dip into mixture later.)

Mix all ingredients together, then fill hollow cob loaf with mixture.

Place on tray in oven (approx 180*) for 30 - 40 minutes.

Break bread and top which has been cut off the loaf into 2-3 cm pieces.
10 minutes prior to cheese dip being ready to remove from oven place pieces of bread on oven tray to brown and crispen.

Crispy bread can now be dipped into tasty cheesy mixture and enjoyed by your guests.

Your guests will love this dip, it is quite different, if you want some yourself, get in quick,
because it will all be gone in a flash. It can easily be re-heated by placing
back in the oven for just a couple of minutes.

Submitted by: Noelene - Ellenbrook, West Australia

Peanut Butter and Honey Biscuits

2/3 cup honey
1 lightly beaten egg size
1 cup plain flour
1/2 cup rolled oats
1/3 cup sultanas
3/4 cup crunchy peanut butter

  Place peanut butter and honey in a saucepan and stir over a low heat until soft and combined.
Cool slightly. Stir in egg, fold in remaining ingredients.

Place teaspoons of mixture (press lightly with a fork) on paper lined baking trays.
Bake at 160 degrees (C) for 12 minutes or until golden.
Cool on wire racks (will break if moved too soon)   Can be frozen for up to 3 months  

( Reasonably healthy biscuits) Makes approx. 30 biscuits.  4.5 fat per biscuit

Submitted by:   Pat Snelson - Morley, West Australia

         

 

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