Rose Leaf Cookbook

Newtown PS 5 / 6

R O S E

L E A F

Cookbook

7 easy steps recipe for OREO BALLS Made by Ava Gibb Step 1: Crush the Oreos either using a zip-lock-bag or

You will need: 36 Oreos 226g Cream Cheese 312g White Chocolate Bits Any Type Of Gummy Lollies. E.G: Lolly Snakes Baking Tray Baking Paper

Step 5:

20 minutes after putting oreo balls into the a food processor. If using food processor, try fridge, boil water and pour the white doing only 6 at a time, as it would be easier to chocolate bits into a heat-proof bowl and put crumble. It should look fully crumbled and the bowl over boiled water. Once it has a sandy when finished. Take out about 2 spooncreamy consistency, take it off. fulls to save for later.

Step 2: Mix in the cream cheese until the mixture looks creamy and is no white in it.

Step 3: Take out gummy lollies and cut them up into smaller pieces and mix them into the rest of the batter.

Step 4: Take out a baking tray and put baking paper across the tray. Roll the mixture into balls and place them onto the baking tray. Put the tray into the fridge for a ½ hour.

Step 6: If the timer for the oreo balls has gone off, pour the melted chocolate over the oreos with a spoon. Each one should be mostly covered.

Step 7: Then pour a small amount of the leftover oreo crumbs over them before the white chocolate hardens. Once each oreo ball is evenly covered, put them back into the fridge for 10 more minutes and then enjoy! :)

MY VERY BEST VANILLA CAKE INGREDIENTS 2 cups plain / all purpose flour (cake flour OK too, Note 1)

▢2 1/2 teaspoons baking powder (check it's still active, Note 2)

▢1/4 tsp salt ▢4 large eggs (50 – 55g / 2 oz each), at room temp (Note 3)

▢1 1/2 cups caster / superfine sugar (granulated/regular ok too, Note 2)

▢115g / 1/2 cup unsalted butter , cut into 1.5cm / 1/2” cubes (or so)

▢1 cup milk , full fat (Note 5) ▢3 tsp vanilla extract , the best you can afford (Note 6)

▢3 tsp vegetable or canola oil (Note 7) VANILLA BUTTERCREAM

▢225g / 2 sticks unsalted butter , softened

▢500g / 1 lb soft icing sugar / powdered sugar , SIFTED

▢3 tsp vanilla extract ▢2 – 4 tbsp milk , to adjust thickeness

DIRECTIONS PREHEAT OVEN TO 180°C/350°F (160°C FAN) FOR 20 MINUTES BEFORE STARTING THE BATTER (NOTE 8). PLACE SHELF IN THE MIDDLE OF THE OVEN. GREASE 2 X 20CM / 8” CAKE PANS WITH BUTTER, THEN LINE WITH PARCHMENT / BAKING PAPER. (NOTE 9 MORE PAN SIZES) BEST TO USE CAKE PAN WITHOUT LOOSE BASE, IF YOU CAN. COMBINE DRY INGREDIENTS WHISK FLOUR, BAKING POWDER AND SALT IN A LARGE BOWL. SET ASIDE. BEAT EGGS UNTIL AERATED: BEAT EGGS FOR 30 SECONDS ON SPEED 6 OF A STAND MIXER FITTED WITH A WHISK ATTACHMENT, OR HAND BEATER. WITH THE BEATER STILL GOING, POUR THE SUGAR IN OVER 45 SECONDS. THEN BEAT FOR 7 MINUTES ON SPEED 8, OR UNTIL TRIPLED IN VOLUME AND WHITE. FINISH CAKE BATTER: HEAT MILK-BUTTER: WHILE EGG IS BEATING, PLACE BUTTER AND MILK IN A HEATPROOF JUG AND MICROWAVE 2 MINUTES ON HIGH TO MELT BUTTER (OR USE STOVE). DO NOT LET MILK BUBBLE AND BOIL (FOAM OK). DON’T DO THIS AHEAD AND LET THE MILK COOL (THIS AFFECTS RISE).

GENTLY ADD FLOUR: WHEN THE EGG IS WHIPPED, SCATTER 1/3 FLOUR ACROSS SURFACE, THEN BEAT ON SPEED 1 FOR 5 SECONDS. ADD HALF REMAINING FLOUR, THEN MIX ON SPEED 1 FOR 5 SEC. ADD REMAINING FLOUR, THEN MIX ON SPEED 1 FOR 5 – 10 SEC UNTIL THE FLOUR IS JUST MIXED IN. ONCE YOU CAN’T SEE FLOUR, STOP STRAIGHT AWAY. LIGHTEN HOT MILK WITH SOME EGG BATTER: POUR HOT MILK, VANILLA AND OIL INTO THE NOW EMPTY FLOUR BOWL. ADD ABOUT 1 1/2 CUPS (2 LADLES OR SO) OF THE EGG BATTER INTO THE MILK-BUTTER (DON'T NEED TO BE 100% ACCURATE WITH AMOUNT). USE A WHISK TO MIX UNTIL SMOOTH – YOU CAN BE VIGOROUS HERE. WILL LOOK FOAMY. SLOWLY ADD MILK: TURN BEATER BACK ON SPEED 1 THEN POUR THE MILK MIXTURE INTO THE EGG BATTER OVER 15 SECONDS, THEN TURN BEATER OFF. SCRAPE AND FINAL MIX: SCRAPE DOWN SIDES AND BASE OF BOWL. BEAT ON SPEED 1 FOR 10 SECONDS – BATTER SHOULD NOW BE SMOOTH AND POURABLE. BAKE: POUR BATTER INTO PANS. KNOCK OUT BUBBLES: BANG EACH CAKE PAN ON THE COUNTER 3 TIMES TO KNOCK OUT BIG BUBBLES (NOTE 10 FOR WHY) BAKE 30 MINUTES OR UNTIL GOLDEN AND TOOTHPICK INSERTED INTO CENTRE COMES OUT CLEAN. COOL & FROST: REMOVE FROM OVEN. COOL IN CAKE PANS FOR 15 MINUTES, THEN GENTLY TURN OUT ONTO COOLING RACKS. IF USING AS LAYER CAKES, COOL UPSIDE DOWN – SLIGHT DOME WILL FLATTEN PERFECTLY. LEVEL CAKE = NEAT LAYERS. FROST WITH FROSTING OF CHOICE, OR CREAM AND FRESH BERRIES OR JAM. SEE LIST OF IDEAS IN POST! VANILLA BUTTERCREAM: BEAT BUTTER WITH WHISK ATTACHMENT IN STAND MIXER FOR 1 MINUTE UNTIL CREAMY. ADD ICING SUGAR / POWDERED SUGAR IN 3 LOTS, BEATING SLOWLY (TO AVOID A POWDER STORM) THEN ONCE MOSTLY INCORPORATED, BEAT ON HIGH FOR A FULL 3 MINUTES UNTIL FLUFFY. ADD VANILLA AND MILK, THEN BEAT FOR A FURTHER 30 SECONDS. USE MILK TO MAKE IT LOVELY AND SOFT BUT STILL HOLDS IT'S FORM (EG FOR PIPING). USE IMMEDIATELY. (IF YOU MAKE AHEAD, REFRIGERATE THEN BEAT TO RE-

GABE'S CHOCOLATE PIKELETS Step 2 add all the Step 1 Add all dry liquids to the mike and ingredients into a bowl stuer until the batter and melt the butter looks like this

Step 4 Add butter into the pan and evenly space out the batter on said pan and cook the batter until each side looks like this Ingredients 1 cup of flour, 3/4 cup of butter or curdled milk, 1 egg, 3 tablespoons of white sugar, 30 grams of butter, 1/2 a teaspoon of bicarb-soda, 1 teaspoon of vanilla essence, 1 tablespoon of cocoa powder

Anzac base coconut tart

BY RUBY AND GINGER

prep time 25 mins

cook time 1hr

total time 1hr 25 mins

ingredients

For anzac base: 1 cup of plain flour

1 cup of rolled oats 1 cup of brown sugar

Method: for anzac base:

preheat oven to 180 add dry ingredients to 1/2 a cup of coconut mixing bowl 2 tbs golden syrup Mix wet ingredients 1 tbs water and then add to dry 125 grams melted butter ingredients mix for coconut filling press into greased

6 egg yolks 1 can coconut milk 2 tbs golden syrup 1 tbs vannila extract

a pinch of salt

I chose an anzac base tart because I love making anzac cookies but I wanted to challenge myself

pie tin bake for 15 mins

for coconut filling turn oven to 160

beat yolks then beat in other ingredients for filling

pour into anzac base and bake for 40 mins

dark chocolate bites!

I CHOSE THIS BECAUSE I MADE THIS FOR MY PARENTS AND THEY LOVED IT! I THEN MADE IT MANY MORE TIMES AND WANTED TO DO IT AGAIN!

Ingredients 3/4 cups coconut oil 1/2 cocoa powder 3 tablespoons honey 1/4 cups crushed almonds 8cm x 8cm sheet edible gold leaf

Method First, in a medium heat pan put in your coconut oil and wait for it to melt.

Next in the pan add in the honey and stir the mixture.

Thirdly, add your cocoa powder in and stir.

Now take the pan off the heat and wait for 2 minutes so it can cool slightly. pour the mixture into the chocolate moulds or ice cube trays half way then add a layer of nuts.

Finally, add another layer of chocolate on top of the nuts and freeze for 1 hour or until solid then add a touch of gold leaf on top

-RECIPE-

CHOCOLATE COCONUT -cake-

ingredients: -1/2 cup of unsweetened-1 cup milk

-2 eggs coco powder -3 cups self raising -1/2 cup butter flour

- 1 1/2 cup -1 cup desiccated white sugar coconut

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2

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STEP 1

STEP 2

STEP 3

pre heat oven to 180 degrees .

add ALL dry ingreedients into large mixing bowl.

melt butter for 30 seconds in the microwave and add to dry ingreedients along with eggs and milk.

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5

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STEP 4

STEP 5

STEP 6

mix all ingredients to gether untill you get a good consistancy.

grees and line cake pan with baking paper and pour in mixture.

put in oven for 20 mins and check if it needs longer put it back in for another 5 minutes.

ingredients jam full- cream self- raising- flour butter baking- powder full- cream milk. caster sugar eggs

how to make scones pre heat oven to 180 degrees Celsius to make scones put 1kg of self raising flour 250g of butter 375ml full cream milk 175g caster sugar 1/2 tsp salt 150g baking soda in a bowl mix and knead mixture until dough consistency roll dough into 2cm slab use a circle shape cookie cutter to size them put them in the oven for 30 minutes

how to make cream get full cream from fridge put into a mixer mix till thick end

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get the jam, ceam and scones out cut scone open then lay jam and cream on it and enjoy

Mega Milkshake

BY LINUS

Serves 5

Ingredients

5 TSP of chocolate sprinkles 625ml ice cream 1.5L of milk Caramel topping 1 can of whipped cream

Closest Result

Instructions 1.Put 1/2 cup of ice cream in your cup 2.Put 1/2 a TBSP of caramel over the ice cream 3.Fill the cup with 300ml of milk 4.Spray about 1/2 cup of cream on top 5.Cover it with chocolate sprinkles

MADDEN'S SPECIAL HAM & CHEESE TOASTIE INGREDIENTS

x2 Slices of Cheese (any) 3x Slices of Ham (any) 2x Bread (any) INSTRUCTIONS 1. Put 2 slices of bread in the toaster for 3 minutes. Then wait.

2. Take the toast out of the toaster and lay them on a plate.

3. Put two slices of cheese on one side.

4. Fold 3 slices of ham and put them neatly onto the other slice of bread.

5. Then put it in the microwave for 30 seconds.

6. Take out and enjoy! :D

PIKLETS

DAMMY’S PIKELETS

BY MARTHA SMITH

INGREDIENTS 1 cup self raising flour 1/2 teaspoon bicarb soda 1 egg 2 cups of milk 2 tablespoons of butter 1 teaspoon of golden syrup 1 teaspoon of honey

PREPARATION: 15 MIN COOKING: 20MIN READY IN: 35 MIN

DIRECTIONS 1. add flour and bicarb soda into a bowl and mix until combined 2. make a well and add the egg and mix 3. make another well and add milk . Mix the milk in the middle until flour starts catching keep doing this until all the flour is gone 4. add melted butter and mix 5. add golden syrup and honey 6. you may need to add more milk 7. mix until consistency of thick cream 8. butter a frying pan and pour a section of the batter in the pan 9. what until there are bubbles on the pike let 10. when they start popping flip the pikelet 11. serve with jam and butter

SUSHI AND BUBBLE TEA :D SUSHI RICE! Get some uncooked sushi rice, make sure its stick to hold the actual roll! You cook it and drain it with water a couple of times before cooking it!

Bubble tea! buy some uncooked pearls and cook them in boiling water then take them out and put them in sugar!:)

With the sushi you then get a machine of your liking and any ingredients and then make some sushi!! :)

Icelandic Cream Puffs ingredients 2 cups plain flour 1/4 tsp baking powder 400ml water 2/3 of a cup of unsalted butter pinch of salt 5 eggs jam, whipped cream and 100 of melted dark chocolate to serve

Prep time 1 hour cook time 25 minutes

step three Place the water and butter in a mediumsized saucepan and boil over medium heat. Once the mixture has boiled, add a pinch of salt and mix step six when all eggs are beaten in, it time to bake. The dough is quite sticky, so you can use a tablespoon or piping bag to dollop the mixture evenly onto the trays. each dollop should be a generously heaped tablespoon of mixture. leave room between each dollop for them all to rise in the oven

step one preheat the oven to 220c and line two or three baking trays with baking paper depending on how big you want them

step two In a small bowl, mix together the flour and baking powder set aside.

step four Remove the saucepan from the heat and add in the flour mixture. Mix vigorously with wooden spoon until the dough comes away from the sides of the saucepan and is nice and smooth. Set aside to cool slightly. step seven Place the trays in the oven and bake at 220c for 15 minutes After fifteen minutes turn around trays and change the heat to 150c for another 10 minutes

step five Place dough in the bowl of electric mixer or a large bowl if you mixing by hand. Mixing and medium-low speed or vigorously with wooden spoon, beat in the eggs one at a time, making sure that every egg is fully incorporated before adding in the next one

step eight remove from oven and allow to cool before dipping the tops of the buns in the melted chocolate and adding whipped cream

Delicious Caramel Slice ATTIC | JANUARY 2016

Ingredients: Base:

225g of softened unsalted butter 115g of caster sugar 320g of plain flour 80g of chocolate chips

Caramel: 1 tin (397g) of condensed milk 90g of unsalted butter 100g of light brown sugar 1 tbsp of golden syrup 1 tsp Salt

Topping: 250g of chocolate chips, melted 160g of maltesers

Utensils:

2 bowls- 1 big & 1 smaller bowl 1 microwave 1 spoon 20.32x20.32cm pan enough baking paper to line the pan 1 saucepan

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Recipe:

1. Add the base ingredients into the big bowl and mix until combined.

2. Pour into a lined pan and smooth then bake in the oven for 20-25 mins at 160 degrees. Allow to cool.

3. Add all the caramel ingredients together in the saucepan and stir.

Cook on medium heat until it bubbles then lower heat.

4. Pour on the base to create the middle layer then cool in the fridge for 1 hour.

5. Melt the chocolate in the microwave, pour into pan and put maltesers on top. Let it cool for 2 hours. Now your done!

Snickerdoodles

by Robby Absalom ingredients 2 cup sugar 1/4 cup brown sugar 1 cup butter, softened 1 teaspoon vanilla 2 eggs 3 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp of cream tartar 1 tsp cinnamon

directions Heat oven to 180c Mix flour, salt, tartar, baking soda in a medium size bowl crack eggs in to small bowl add vanilla cream butter and sugar in a mixer for 3 mins until light and fluffy add eggs one at a time slowly add dries then mix until moist mix brown sugar and cinnamon in a separate bowl roll balls into the cinnamon sugar mix put on baking sheet and bake until light golden brown 15 min

I chose this because it is a family favorite and it is a very unique type of cookie.

for more baked goods go to lechelove.com.au