Centre Spiritualist Church

Chocolate Melting Moments

180 gr butter
1/3 cup  chocolate icing mixture
1 tspn vanilla
1 cup self raising flour
1/2 cup plain flour
1/2 cup custard powder
1 x 375g pack creamy chocolate flavoured icing mixture

Preheat oven 220 degree (C)
Grease & line 2 baking trays
Beat butter, vanilla & chocolate icing mixture together
until light and fluffy. Stir in sifted dry ingredients.
Roll 2 tspns of mixture into balls, place onto
prepared trays, allowing room for spreading.
Flatten with a fork.

Bake 12-14 minutes or until cooked.  Allow to cool
a few minutes on trays before transferring to wire
rack to cool.
Mix 1 2/3 cups creamy chocolate flavoured icing mixture,
2 tspn of softened butter or margarine & 2 tbspn boiling water in
a separate bowl.
When melting moments are cold sandwich together with
creamy chocolate icing mixture.

Makes 20 melting moment biscuits.

The following banana recipes are some of my favourites.
Why not try them for yourself and let me know if they 
become your favourites also.

Banana Muffins

1 1/2 cups S.R. flour
1/2 cup wholemeal S.R. flour
1/3 cup brown sugar
2 tspn cinnamon
1/2 cup flaked almonds, toasted
2 eggs, lightly beaten
3 bananas, mashed
1/4 cup melted margarine
3/4 cup low fat buttermilk

Preheat oven to 180 degree (C)
Lightly grease 12 (1/3 cup size) muffin pans
Combine flour, sugar, cinnamon and 1/3 cup flaked
almonds in a large mixing bowl. 
Combine eggs, bananas & buttermilk and mix together with
flour until just combined.
Spoon mixture evenly into muffin pans, sprinkle over
remaining almonds and bake in pre-heated oven for 20-25
minutes, or until cooked.

Serve warm with extra margarine or low fat ricotta.

Makes 12 healthy & tasty muffins.

Banana Tart

Base:  1 x 24-26cm ready made sponge flan.

Filling:  250gr cream cheese, softened
1/2 cup castor sugar
250ml thickened cream
4 bananas, peeled & sliced

Glaze:  2 tblspn lemon juice
1 tbspn water
1 tbspn icing sugar
1/4 tspn arrowroot

Beat cream cheese & sugar together, fold in cream
2.  Spoon into flan
Combine all ingredients for the glaze in a small saucepan,
bring to boil, and stir.  Allow to cool.
Arrange slices of banana over surface of the tart.
Brush with glaze and chill.

This is a sensational tasty tart, preparation time 10 minutes.

Banana & Pecan Cake

1 cup brown sugar, lightly packed
125g butter, softened
100g pecans, roughly chopped
1 3/4 cups S.R. flour
3 medium bananas, mashed
1/2 cup milk
1 tspn vanilla
3 eggs

Passionfruit Cheese Icing

125g cream cheese, softened
1/2 cup passionfruit icing sugar mixture
Extra pecans for decoration
Using electric mixer beat ingredients until well combined.

Pre-heat oven 160 degree (C)
Grease and line a 24x13 cm loaf tin
Using electric mixer, beat butter & brown sugar together
until light & creamy
Add eggs one at a time, mixing well after each addition
(Don't be concerned if mixture curdles)
Fold in S.R. flour & pecans, until just combined
Combine bananas, milk & vanilla, stir into cake mixture
Spoon cake batter into prepared tin & bake 1 - 1 1/4 hours,
or until cooked when tested with skewer (It may be necessary to loosely cover
the cake with foil after 45 minutes to prevent burning)
Allow to cool 5 minutes in tin before turning on to wire rack
to cool.  When cold, ice with passionfruit cheese icing &
decorate with extra pecans.

Banana Jam

1 kg or 7 large ripe bananas, peeled & chopped
5 tblspn lemon juice
3 cups (750g) crystal sugar

Place bananas and lemon juice in a large pan.  Bring
to boil, stir occasionally & simmer until banana is soft.
Add sugar and stir until dissolved.  Bring to the boil,
skimming off any froth that comes to the surface with a metal spoon.
Cook rapidly on a high heat, stirring occasionally until set point 
is reached.  (Approx. 1 hour, jam should have turned a reddish colour)
Pour into warm sterilized jars.
Seal, date & label.

Note:  To test setting point, place a spoonful of jam on a chilled plate. 
Once cool, jam which has reached setting point will "wrinkle" when pushed with fingertip. 

Makes about 2 cups.
Banana jam is a delicious alternative to conventional spreads.

Banana Passionfruit Crumble

6 bananas, chopped
Pulp of 6 passionfruit
3 tblspn maple syrup

Crumble topping:   
3/4 cup brown sugar
1 tspn baking powder
1 1/4 cups S.R. flour
3/4 cup rolled oats
20g butter, softened
1/2 cup orange juice

Combine bananas, passionfruit & maple syrup in a bowl
Place into base of a heat proof dish or in ramekins.
Combine sugar, baking powder, flour, oats, butter
and orange juice.
Place topping over fruit mixture and bake at 180 degree (C)
for 35 - 40 minutes or until topping is golden and crisp.

Serve with yoghurt

4.5g fat per serve ~ 476 calories per serve

Serves 6 persons

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