Recipes

Marg & Maree’s (M & M’s) Chocolate Mud Cake

Makes a 20cm (8inch) round cake.

Ingredients
1kg M&M’s CHOCOLATE MUD CAKE MIX**
3 large EGGS + WATER to measure a total of 440mls
11/2 – 2 tablespoons CHOCOLATE PASTE**
3/4 cup LIGHT VEGETABLE OIL**

1. Grease sides and base of tin with Novelty Tin Release. Set aside.
2. Place mix and egg mixture into a large bowl. Mix on low for 1 min then high for 2 mins.
3. Add chocolate paste and oil to the bowl, continue to mix on medium speed for 2 mins.
4. Pour mixture into prepared tin and cook at 150°C Fan Forced, 170°C Gas/Electric for approximately 2 hours (test with a cake skewer).
5. Leave cake in tin for 10 minutes then carefully tip out onto a wire rack to cool.

For a novelty tin cake or a 25 – 27.5 cm (10 – 11 inch) round cake.

11/2kg M&M’s CHOCOLATE MUD CAKE MIX**
5 large EGGS + WATER to measure 660mls
2-3 tablespoons CHOCOLATE PASTE**
1 cup LIGHT VEGETABLE OIL**
Make as above, cook for 11/2 – 2 hours (test with a cake skewer).

**Products available from Marg & Maree’s online or in the shop.

Marg & Maree’s White Chocolate Mud Cake

Makes a 20cm (8 inch) round cake.

Ingredients
150gm WHITE CHOCOLATE BUTTONS**, melted
1/2 cup LIGHT VEGETABLE OIL**
500gm M&M’s WHITE CHOCOLATE MUD MIX**
2 EGGS + WATER to measure a total of 350mls

1. Grease sides and base of tin with Novelty Tin Release. Set aside.
2. Melt chocolate buttons in microwave or over a double boiler. Whisk well to complete melting and slowly add oil, whisk to combine. Set aside to cool.
3. Place mix and egg mixture into a large bowl. Mix on low for 1 min and medium for 2 mins.
4. Add chocolate mixture to the bowl, continue to mix on medium speed for a further 1 min.
5. Pour mixture into prepared tin and cook at 150°C Fan Forced, 170°C Gas/Electric for 11/4 – 1 1/2 hours (test with a cake skewer).
6. Leave cake in tin for 10 minutes then carefully tip out onto a wire rack to cool.

For a novelty Tin Cake or a 25 – 27.5 cm (10 – 11 inch) round cake.

300gm WHITE CHOCOLATE BUTTONS**, melted
1 cup LIGHT VEGETABLE OIL**
1kg M&M’s WHITE CHOCOLATE MUD MIX**
5 EGGS + WATER to measure a total of 700mls
Make as above, cook for 1 – 11/2 hours (test with a cake skewer).

**Products available from Marg & Maree’s online or in the shop.

Rose Red Velvet Mud Cake

This is a very moist and rich cake that will impress.

Cake Ingredients
750gm RED VELVET MUD CAKE MIX**
3 EGGS + WATER to weigh 330gms
1/2 cup COLD PRESSED CANOLA OIL

1.Place red velvet mud mix into a bowl with the eggs and water mixture. Beat on a low speed for 1 minute, scrape sides of bowl, mix for 2 minutes on medium speed.
2.Add the oil and mix on medium speed for a further 2 minutes.
3.Pour mixture into a prepared 8″ round cake tin.
4.Cook in a preheated oven Fan Forced 160C, Gas/Electric 180C for approx 11/2 hours, covering with foil as necessary. Test with a cake skewer. Leave in tin for 5 minutes, tip onto a wire rack to cool.
5.When cake cold roughly ice cake with chocolate ganache (see below) then cover with piped roses using the 1M or 2D tip.

Chocolate Ganache
500gm CADBURY’S DARK CHOCOLATE BUTTONS**
375ml CREAM

1.Boil cream in a microwave or in a double boiler over the stove. Pour over chocolate and stir until mixture is smooth and glossy.
2.Place ganache into fridge to cool for up to 1 hour.
3.Whip until ganache soft enough to pipe. Roughly ice cake with whipped ganache using a cranked spatula.
4.Place whipped ganache into a piping bag fitted with a 1M or 2D tip, pipe roses all over cake.

**Products available from Marg & Maree’s online or in the shop.

Cupcake Mix

Makes 12-15 standard muffin tin size cupcakes

Ingredients
500gm CUPCAKE MIX**
150ml WATER
2 EGGS, lightly beaten
1 teaspoon PURE VANILLA ESSENCE**

1. Place cupcake mix into a bowl, add other ingredients, mix on low speed for 1 minute.
2. Scrape sides of bowl, mix on a medium speed for 5 minutes.
3. Spoon mixture evenly into patty pans in a standard muffin tin.
4. Cook in a pre-heated oven (Fan Forced 180C, Gas/Electric 200) for 15-20 minutes.

**Products available from Marg & Maree’s online or in the shop.

Basic Cake Mix

This is a great way to whip up a tasty cake in a matter of minutes. Make it plain or flavour as you wish, this lovely mix will become a great standby. Keeps well and suitable to freeze.

Ingredients
500gm BASIC CAKE MIX**
2 large EGGS (65-70gm)
180ml WATER

1. Place the basic cake mix into a large bowl, add the liquid ingredients.
2. Beat on low for 1 minute, beat on high for a further 4 minutes.
3. Pour the mixture into a lined 20cm (8 inch) or 22.5cm (9 inch) round cake tin.
4. Cook in a pre-heated oven (150°C F.Forced, 170°C Gas/Elec) for 45 – 60 minutes. Test with cake skewer.
5. Remove tin from oven and leave for 10 mins. Carefully tip from tin, cool on a wire rack.

**Products available from Marg & Maree’s online or in the shop.

Super Sponge Mix

This recipe makes two melt in your mouth 8″ sponge cakes. Sandwich them together with whipped cream and one of our yummy fillings (Blueberry, Lime Curd, Lemon Curd, Chocolate Ganache or Raspberry) ice or just dust on top with icing sugar and you have the perfect afternoon tea or birthday cake! Keeps well and freezes beautifully. You can also use this Super Sponge Mix to make lamingtons and trifle.

Ingredients
375gms SUPER SPONGE MIX**
2 EGGS + 1 EGG YOLK
130ml COLD WATER

1.Place sponge mix into a large bowl. Add lightly beaten eggs and water.
2.Beat on low speed for 1 minute. Beat on high speed for a further 6 minutes.
3.Pour into two 8″ cake tins lined or coated with Novelty Tin Release. Smooth surface of mixture.
4.Cook in a pre-heated oven (Fan Forced 200°C, Gas 215°C, Electric 220°C) 12 – 20 mins, when cooked, cake tester comes out dry and clean.
5.Remove from oven, let sit for 2 minutes, carefully remove from tins, cool on a wire rack.

**Products available from Marg & Maree’s online or in the shop.

Shortbread Mix

This mix makes great shortbread with no effort. Cut out with your favourite cookie cutters, put in a cello bag and you have a lovely tasty little gift. Can be frozen as raw mixture or cooked shortbreads.

Ingredients
500gm SHORTBREAD MIX**
280gm BUTTER, softened

1.Mix ingredients together in food processor until dough combines.
2.Place dough between 2 sheets of Glad Bake. Roll out to desired thickness. Place rolled dough into fridge for 15 minutes. Remove from fridge, peel away top layer of Glad Bake, cut dough into shapes, place on to tray lined with Teflon Sheet. Consolidate dough scraps and repeat as above.
3.Cook at pre-heated oven (150C Fan Forced, 170C Gas/Electric) for 12-15mins, until a pale straw colour. Cool on wire rack.

**Products available from Marg & Maree’s online or in the shop.

Maree’s Chocolate Cake Mix

Makes a lovely high 20cm chocolate cake, ice with ganache or just dust with icing sugar and glitter

Ingredients
750gm MAREE’S CHOCOLATE CAKE MIX**
3 LARGE EGGS (65-70gm)
300ml MILK

1.Place mix into bowl, add eggs and milk, beat on low for 1 min then high for 2 minutes.
2.Pour the mixture into a prepared 20cm round cake tin. Cook in a pre-heated oven (150C Fan Forced, 170C Gas/Electric) for 50-70 minutes. Test with cake skewer.
3.Remove from oven and leave in tin for 10 minutes, slice off bump. Cool on a wire rack.

**Products available from Marg & Maree’s online or in the shop.

Perfect Pancakes

Ingredients
500gm PERECT PANCAKE MIX**
450ml COLD WATER

1.Place mix into a large bowl, beat on medium for 2 minutes. Allow batter to sit for 15 minutes.
2.Drop spoonfuls into a pre-heated lightly greased pan, wait for bubbles to appear, flip, cook other side.

**Products available from Marg & Maree’s online or in the shop.

Choux Pastry

Ingredients
500gms CHOUX PASTRY MIX**
750mls WARM WATER

1.Place mix into a large basin, make a well in the centre. Pour water into well and mix with electric beater or mix master for 5 minutes.
2.Spoon mixture into a large disposable piping bag. Cut end from bag and pipe desired size and shape onto a tray lined with Silicon Paper.
3.Place tray into pre-heated oven (normal bread making temperature) and cook for 30 minutes, until puffs are golden brown and dry. Cool on wire rack.

**Products available from Marg & Maree’s online or in the shop.

Creamy Custard Mix

Ingredients
250gm CREAMY CUSTARD MIX**
90ml CREAM
560ml MILK
FLAVOURING (optional)

Optional Flavouring Suggestions
3 tablespoons CARAMEL MAGIC** or
2 tablespoons DUTCH COCOA** or
2 teaspoons VANILLA BEAN PASTE** or
2 tablespoons liqueur eg.TIA MARIA

Place custard mix into large basin, make a well in the centre. Add cream, milk and any flavouring (optional) mix for 5 minutes.

**Products available from Marg & Maree’s online or in the shop.

Macarons

Colour and flavour to spoil your family and friends. They keep well and even freeze, makes approx 16 lovely little treats.

Macaron
250gm MACARON MIX**
50-55ml HOT TAP WATER (50-55C)
GEL COLOUR**
1.Mix all ingredients together on low speed for 1 minute.
2.Scrape sides of bowl down and continue to mix on high for 6 minutes.
3.Spoon mixture into a large disposable piping bag fitted with a large round tip.
4.Pipe rounds onto flat trays lined with silicon paper. Tap trays to flatten rounds, gently pat any peaks down with a dampened finger.
5.Allow to sit for 25 minutes, place into a pre-heated oven NO FAN 160C for 6-8minutes until feet appear, place t towel in oven door to SLIGHTLY open, cook for a further 4-6 min
6.Leave on paper to cool, remove and finish cooling on wire rack.

Filling Suggestions
Buttercream
50gm softened BUTTER
100gm BAKERS ICING**
GEL COLOUR**
FLAVOURING** eg RASPBERRY FILLING, LIME/LEMON CURD, CARAMEL MAGIC, FLAVOURING OILS eg peppermint, raspberry, orange, musk, hazelnut, lime, strawberry
Chopped nuts

Ganash
CHOCOLATE GANACHE**
Chopped nuts
FLAVOURING OILS** eg peppermint, raspberry, orange, musk, hazelnut, lime, strawberry

Hints for storing and assembling
Match colours and flavours
Sandwich similar sized macarons together
Do not overfill
Store unfilled macarons for a number of days in an airtight container in the pantry
Freeze unfilled macarons for up to 1 month

**Products available from Marg & Maree’s online or in the shop.

SAUSAGE ROLLS

Dough Dry Ingredients
600gm COMO ITALIAN BREAD MIX**
1 tablespoon DRY ACTIVE YEAST**
2 tablespoons ONION FLAKES**

Dough Liquid Ingredients
425ml WARM WATER
2 teaspoons COLD PRESSED CANOLA OIL**

Place all dry ingredients into a mixing bowl, mix well, add liquids.  Stir to form a firm but moist dough.  Tip dough onto a floured bench, shape for 1-2 minutes.  Place dough back into bowl, cover with plastic wrap put in a warm place and allow to double in size.

To make 18 small sausage rolls
1 risen batch of dough (as above)
2 tablespoons MILLICENT GROVE TOMATO & GARLIC MUSTARD**
1 ONION, finely chopped and stirred thru 500gm SAUSAGE MINCE
1 cup grated TASTY CHEESE
EGG GLAZE, 1 egg lightly beaten with a teaspoon water

Tip dough onto a floured bench, cut into 2 even pieces, working with one piece at a time, roll dough into a rectangle.  Spread dough with 1/2 quantity of tomato & garlic mustard, top with 1/2 quantity sausage mixture, sprinkle with 1/2 quantity cheese. Roll dough up into cylinder and slice into 9 rolls.  Repeat with remaining dough and ingredients.  Place rolls onto a flat tray lined with a Teflon Sheet**, brush rolls with egg glaze , leave to rise for 15 minutes, cook 180C Fan Forced, 200C Gas/Electric for 20 minutes.

**Products available from Marg & Maree’s online or in the shop.

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SOFT BUN HOT CROSS BUNS

This is a lovely recipe to make delicious Hot x Buns.  Using Soft Bun Mix gives the buns a lovely light texture.  Serve fresh or toasted they will be enjoyed by all.

Dry Ingredients

600gm SOFT BUN MIX**
3 teaspoons DRY ACTIVE YEAST**
1 1/2 tablespoons MAREE’S FRUIT SPICE MIX**
1 cup FRUIT MEDLEY**
1 cup SULTANAS**

Liquid Ingredients

340ml WARM WATER
30gm BUTTER, melted

Crosses

50gm CROSS MIX**
approx 50ml COLD WATER

STICKY GLAZE

combine:
2 teaspoons BAKERS ICING**
3 teaspoons BOILING WATER
pinch MAREE’S FRUIT SPICE MIX**

METHOD

1.  Place all dry ingredients, except the fruit into a large mixing bowl.  Mix well, add the fruit, mix well to combine, make a well in the centre.
2.  Add the melted butter and three quarters of the water mix well until all ingredients are combined.
3.  Add the remainder of the water and mix well until all ingredients are combined and have formed a firm but moist dough..
4.  Tip the dough out onto a lightly floured surface and work gently for 30 seconds.  Return the dough to the bowl.
5.  Cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).
6.  Tip the dough out onto a lightly floured surface and work into a smooth ball.  Divide the dough into 12 equal pieces and work each piece into a smooth ball.
7.  Place balls of dough into a Coffee Scroll Tray** (in 3 rows of 4) lined with Silicone Paper, brush with egg glaze (1 egg lightly beaten with 2 teaspoons of water).
8.  Place tray in a warm spot and allow buns to double in size (approx 40 minutes).
9.  Make up cross mix with water (mix together until a smooth, pourable paste), pour/spoon into piping bottle.  Pipe cross mix in long lines across the rows of buns to make crosses.
10.  Place buns in a pre-heated oven (Gas/Electric 190C, Fan Forced 170C) and cook for 30 minutes, covering with foil when necessary.
11.  Remove buns from oven, place on a wire cooling rack.  Brush with sticky glaze whilst still hot.

Variations

Plain Spice Buns  -  omit the fruit.
Chocolate Buns  -  omit the fruit and spice, add 1-2 tablespoons DUTCH COCOA, work 1 cup CHOCOLATE DROPS or BUTTONS into the dough after the first rising.

IN THE BREAD MACHINE

Place ingredients in machine in usual order, add fruit at the beep or place in the fruit and nut dispense.  Set machine to dough cycle, once completed follow method above from number 6.

Dry Ingredients

600gm SOFT BUN MIX**
2 teaspoons DRY ACTIVE YEAST**
1 1/2 tablespoons MAREE’S FRUIT SPICE MIX**
1 cup FRUIT MEDLEY**
1 cup SULTANAS**

Liquid Ingredients

320ml WARM WATER
30gm BUTTER, melted

**Products available at Marg & Maree’s online or in the shop

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HOT CROSS BUNS

This recipe makes 12 buns using Untreated Bread Flour, fruits and spices.  It makes a lovely substantial bun with a good texture, lovely fresh or toasted.

Dry Ingredients

600gm UNTREATED BREAD FLOUR**
1 tablespoon DRY ACTIVE YEAST**
2 teaspoons BREAD IMPROVER**
2 teaspoons SALT
3 tablespoons CASTER SUGAR**
3 teaspoons MIXED SPICE**
3 teaspoons DUTCH CINNAMON**
1 cup FRUIT MEDLEY**
1 cup SULTANAS**
1/3 cup OATBRAN**

LIQUID INGREDIENTS

425 ml WARM WATER
30gm BUTTER, melted

CROSSES

50gms CROSS MIX**
approx 50ml COLD WATER

STICKY GLAZE

combine:
2 teaspoons BAKERS ICING**
3 teaspoons BOILING WATER
pinch DUTCH CINNAMON**
pinch MIXED SPICE**

METHOD

1.  Place all dry ingredients, except the fruit and oatbran into a large mixing bowl.  Mix well, add the fruit, mix well to combine, make a well in the centre.
2.  Place the oatbran into the well and pour the melted butter and half the water over the oatbran.  Leave for 1 minute.
3.  Add the remainder of the water and mix well until all ingredients are combined and have formed a firm but moist dough..
4.  Tip the dough out onto a lightly floured surface and work gently for 30 seconds.  Return the dough to the bowl.
5.  Cover the dough with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 mins).
6.  Tip the dough out onto a lightly floured surface and work into a smooth ball.  Divide the dough into 12 equal pieces and work each piece into a smooth ball.
7.  Place balls of dough into a Coffee Scroll Tray** (in 3 rows of 4) lined with Silicone Paper, brush with egg glaze (1 egg lightly beaten with 2 teaspoons of water).
8.  Place tray in a warm spot and allow buns to double in size (approx 40 minutes).
9.  Make up cross mix with water (mix together until a smooth, pourable paste), pour/spoon into piping bottle.  Pipe cross mix in long lines across the rows of buns to make crosses.
10.  Place buns in a pre-heated oven (Gas/Electric 190C, Fan Forced 170C) and cook for 30 minutes, covering with foil when necessary.
11.  Remove buns from oven, place on a wire cooling rack.  Brush with sticky glaze whilst still hot.

**Products available from Marg & Maree’s online or in the shop

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Mini Steamed Christmas Puddings

Makes 20 in 125gm plastic pudding bowls with lids

Ingredients

1kg MIXED FRUIT**
1/2 cup BRANDY
1 cup DARK BROWN SUGAR, firmly packed**
3 EGGS
300ml THICKENED CREAM
1 teaspoon NUTMEG**
1 teaspoon MIXED SPICE**
1 teaspoon BI CARB OF SODA**
21/3cups PLAIN CAKE & PASTRY FLOUR**
100gm SLIVERED ALMONDS**
2 generous tablespoons DARK JAM
ZEST OF 1 LEMON

METHOD

1.Soak fruit in brandy in a large basin overnight.

Next Day 2.In a small basin beat the eggs and brown sugar until thick and creamy. Add to fruit mixture and mix well.

3.Sift the nutmeg, mixed spice, bi carb of soda and flour into a small basin. Add to the fruit mixture with the cream, slivered almonds, jam and lemon zest, mix well.

4.Spoon the mixture into plastic mini pudding bowls filling approximately 3/4 , snap the lids on firmly. Heat water in an electric fry pan (or large pan on the stove) to a gentle simmer. Place filled bowls in water, place 2 layers of foil over first tier of bowls then stack remaining bowls on top. Place lid on fry pan with vent closed.

5.Simmer gently for approx 1 1/2  hours (test with skewer), rotating top tier with bottom tier after approx 45 minutes.

6.Serve warm with cream, custard or Classical Brandy Liqueur Sauce.

**Products available from Marg & Maree’s online or in the shop

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Pizza Dough

PIZZA

Dry Ingredients
300gm UNTREATED BREAD FLOUR**
2 teaspoons DRY ACTIVE YEAST**
1 teaspoon BREAD IMPROVER**
1 teaspoon SALT
1/2 teaspoon SUGAR

Liquid Ingredients
125ml WARM WATER
1/2 cup SOUR CREAM

Topping Suggestions

1. Roast Capsicum Pesto, grated tasty cheese, sliced zucchini, red capsicum strips (grilled and skin removed)

2. Sundried Tomato Pesto, shredded ham, pinepple pieces, onion rings (lightly sauteed)

3. Kalamata Olive Tapenade, salami, cherry tomato halves, anchovies

METHOD

1. Place all dry ingredients into a bowl, mix well to combine, add liquid ingredients. Mix well until all ingredients are combined and have formed a firm but moist dough. If necessary add an extra 1-4 teaspoons water.

2.Tip the dough out onto a lightly floured surfave and work gently for 30 seconds. Return dough to bowl, cover with plastic wrap and leave in a warm place until the dough has doubled in size (approx 45 minutes).

3. Tip dough out onto a lightly floured surface, roll dough in flour and then roll out to fit a large pizza tray. Place dough onto oiled pizza tray, spread with pesto or tapenade and to with your choice of toppings (except tomato).

4. Place in a warm place for 15 minutes. Cook in a hot oven (Gas 215C, Electric 220C, Fan Forced 200C) for 20 minutes. Add tomatoes and cook for a further 10 minutes, cover with foil if necessary.

MIXING PIZZA DOUGH IN BREAD MACHINE

Dry Ingredients
300gm UNTREATED BREAD FLOUR**
11/4 teaspoons DRY ACTIVE YEAST**
1 teaspoon BREAD IMPROVER**
1 teaspoon SALT
1/2 teaspoon SUGAR

Liquid Ingredients
100ml WARM WATER
1/2 cup SOUR CREAM

Place ingredients in pan in order as recommended by your particular machine, set machine to dough cycle, press start. When cycle completed remove dough and place on a lightly floured surface, cover with plastic wrap and leave to rest for 10 minutes (allows dough to relax). Follow recipe above from number 3.

**Products available from Marg & Maree’s online or in the shop

 

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