Please Share Recipes From Your Region (page 4)

Mars Bar Cheesecake

250g plain chocolate biscuits
150g butter, melted
2 tablespoons brown sugar
20g butter, extra
300ml thickened cream
50g milk chocolate, chopped finely
3 teaspoons gelatine
1/4 cup (60ml) water
2 x 250g packets cream cheese, softened
1/2 cup (110g) caster sugar
3 x 60g Mars bars, chopped finely

Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. cover; refrigerate 30 minutes or until firm.
Meanwhile, combine brown sugar, extra butter and 2 tablespoons of the cream in small saucepan; stir over low heat, until sugar dissolves, to make butterscotch sauce.
Combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until chocolate melts.
Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
Beat cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in small bowl with electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cheese mixture with Mars bars; fold in cream.
Pour half of the cheese mixture into prepared tin; drizzle half of the butterscotch and chocolate sauces over cheese mixture. Pull skewer backwards and forward through mixture several times to create a marbled effect. Repeat process with remaining cheese mixture and sauces. Cover cheesecake; refrigerate 3 hours or until set.

Serves 8
per serving 62.9g fat; 3477kj (832 cal)

Tip - You can also melt the milk chocolate and cream in a microwave oven; cook on HIGH (100%) about 1 minute, stirring twice during cooking time.

Mars Bar Cheese Cake

3Mozzies

snowbird

I'm making me some sticky chicken this here weekend!

Syl

Broken Promises

Lamingtons

Ingredients

3 eggs
4 tablespoons castor sugar
1/2 teaspoon vanilla essence
125g Fielders cornflour (wheaten cornflour)
1 teaspoon baking powder
125g butter
Coating
200 g icing sugar
1 tablespoon cocoa
1 teaspoon butter
1/2 teaspoon vanilla essence
Boiling water
Fresh dessicated coconut

Preparation

Beat eggs until frothy - this recipe is much easier if you use an electric mixer. Add the sugar slowly, continuing to beat the mixture. Add vanilla essence.

Sift flour and baking powder three times. Add to egg mixture then add the butter which has been melted and just brought to the boil.

Pout the mixture into a greased, lined lamington tray (27 x 20 cm)

Bake in a moderate oven for 20 to 25 minutes.

Turn out and cool on a wire rack.

For icingCombine icing sugar, cocoa and butter together in an enamel bowl, adding a little boiling water to make mixture runny. Stand over bowl of boiling water to keep icing mixture liquid.

Cut cake into 5 centimetre squares, skewer each with a fork and with a knife coat with icing mixture. Roll in coconut, coating evenly. Sit on waxed paper to dry.

Note:
Tip: a teatowel over the rack stops marking. Also put cooled cake into freezer for 10 to 15 minutes before cutting - it makes slicing so much easier).

nelly136

toad in the hole

Ingredients: Serves 4

120g flour (sifted)
240g sausages
2 eggs
300mls milk
Pinch of salt
Large knob of butter

Cooking Instructions:

1. To make the batter, put the sifted flour, eggs, milk and a pinch of salt into a mixing bowl and beat well until bubbles appear in the mixture. It is generally accepted that the results will be better if you can leave the batter mix to stand for about two hours. If you haven't got the time don't worry, it shouldn't make a huge difference.

2. Take the sausages, brown them for about ten minutes at a high temperature in a heavy based frying pan.

3. Heat the butter in an ovenproof dish or baking tin (as with all batters make sure the fat is hot before putting the batter into the dish or tin ), pour the batter mixture into the dish.

4. Then drop the sausages in the batter.

5. Cook on gas 220°C for 40 minutes.

BurnTheShips

Mmmmm. I've learned about poutine. Any more Canadian stuff?

As for the Aussies, please no vegemite. I tried that on bread after a vegemite thread a few months ago.

There was a recipe I learned here a while ago, it was cornbread casserole. I had never made it before, now we have it pretty often. Great for breakfast on weekends. Good stuff!

After Alabama beat Florida last year, I saw a man wearing a t-shirt that read, "Try gator nuggets - they taste like chicken."

BTS

troubled mind

WE VISITED MICHIGAN'S UPPER PENINSULA THIS SUMMER AND THE LOCAL SPECIALTY THERE WAS CALLED A 'PASTY' comes from Welsh background .We loved it .Here is a couple of recipes for it ...I haven't tried making it yet ,but I think it will be good this winter .

3 c. flour

1 1/2 sticks butter (cold and cut into bits)

1 1/2 tsp. salt

6 tbsp. water

In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

filling

1 lb. round steak, coarsely ground

1 lb. boneless pork loin, coarsely ground

5 carrots, chopped

2 lg. onions, chopped

2 potatoes, peeled and chopped

1/2 c. rutabaga, chopped (can substitute turnip)

2 tsp. salt

1/2 tsp. pepper

Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.

Milwaukee Journal March 28, 1943 Welsh

Michigan Tech Dining Services Pasty Recipe

This recipe makes 10 pasties.

Put about 12 oz filling in each crust.

Dough:
3 1/2 flour
9 oz shortening
10 oz cold water
1TBl+1 tsp salt

Filling:
3 1/2# potatoes,peeled
1 1/2# coarse ground pork
12 oz coarse ground beef
9 oz diced onions
8 oz diced carrots
7 oz diced rutabaga
1/4# butter
1TBl salt
1Tbl pepper

Chop the carrots and onions. Dice the potatoes and rutabagas in a 3/8-inch dice. Mix all the filling ingredients together and set aside. Mix the flour and salt. Cut in the shortening, as for pie crust. Add the water and mix gently just until the dry particles are absorbed; do not over mix.

Preheat oven to 350 degrees. On a floured surface, roll 4-ounce balls of dough into circles about the size of a dinner plate. Put about 12 ounces of filling on one half. Dampen the edges, fold crust over filling, and seal. Place on greased baking sheets (or use baking paper). Place in oven and bake for one hour. Serve with either catsup or gravy.

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