SPAGHETTI CUPCAKES Makes 12. 420g (14 oz.) tin spaghetti in sauce 4 eggs, beaten 2 cups (200g) mozzarella cheese, grated Spray oil Preheat oven to 180°C/360°F. In a bowl beat eggs, then add 1 ½ cups cheese and the spaghetti and stir to combine. Grease muffin tins and evenly distribute the mixture across 12 muffin cups. Top each with remaining cheese and bake for 15 minutes. Optional: Have your kids decorate the tops of their “cupcakes” with sliced olives, mushrooms, ham or capsicum!
EASY M BARS Makes 20. These will become part of your regular recipe repertoire. 250g (9.oz) pkt arrowroot biscuits (Graham Cracker Cookies, Animal cookies) 400g (14 oz.) can condensed milk 1 cup M & Ms Preheat oven to 160°C. Line a baking tray with baking paper. Blend the biscuits in a blender. Add the remaining ingredients and combine well. Scrape the mixture into a baking pan. Bake for 20 minutes. When cooled, cut into bars.
CLEVER CUPCAKES Makes 12. From Cassandra Van Breugal, Singapore. 1 cup self rising flour 400g (14 oz.) condensed milk 1 egg 1/3 Cup (75g) softened butter Preheat oven 180C/360F. Sift flour into a bowl and add remaining ingredients, beat with an electric mixer for two minutes until pale and fluffy. Line a cupcake tin with papers. Evenly scoop mixture across each and bake for 12 minutes until light golden brown. Optional: Add a teaspoon of vanilla essence to the batter.
HAM & EGG QUICHES Makes 6. These are faaabalish! • 6 ham-off-the-bone round slices • 6 eggs • 1 tbsP. Gourmet Garden Parsley • 1 cup grated cheddar cheese Preheat oven 180°C/360°C. Line 6 large non-stick muffin cases with ham. Beat eggs, add parsley and season with sea salt and pepper. Mix before pouring into ham lined muffin cases. Sprinkle evenly with cheese. Bake for 20 minutes or until golden and set.
4 ingredient caramel cupcakes! * 1 Cup Self Raising * 400g Can of Caramel * 1 Egg * 1/3 Cup (75g) butter, at room temperature Preheat the oven to 180C. Sift the flour into a bowl and add the caramel, egg and butter. With an electric mixer, beat until pale and fluffy, about 2 minutes. line 24 muffin cups with paper liners. Divide the batter among the cups and bake until golden brown, about 10 minutes.
CHOCOLATE BALLS Great for Kid's Parties. Makes 32. 250g (9 oz.) pkt sweet biscuits, crushed 4 tablespoon cocoa powder 400g / 14oz can condensed milk ½ cup desiccated coconut Mix crushed biscuit, cocoa and condensed milk together to make a sticky consistency. Using a generous teaspoon of mixture, roll into balls and cover in coconut. Chill before serving. These can also be frozen. TIP: Remove from freezer straight into the lunchbox, by morning tea they are ‘just right’ to eat.
,Flourless Chocolate Cake- 4 eggs - 7 oz. butter -4.5 oz. dark chocolate - 1 cup (200g) caster sugar - Preheat oven 350F. Separate eggs, add ½ the sugar to yolks & beat well with mixer. Beat egg whites til fluffy; add remaining sugar, gradually beating til stiff peaks form. Melt butter & chocolate over hot water stirring regularly. Pour into egg yolk mixture & fold. Once combined fold in egg whites. Line cake tin with greaseproof paper/pour in mixture.
FACEBOOK: Kay-Apples Smith - 4 Ingredients page - 15 April, 2012 Todays Key Lime Pie from 4 Ingredients One Pot One Bowl topped with the pavlova recipe from the Christmas book ... Now there's a combination!