Me and my Mum were in town yesterday, and we were looking at a magazine, found this recipe, which I tried out later on, and it worked well, except, I used muffin cases instead of ramekins, which make the tops of them crack, and sink, but they tasted delicious! You can ask Bush for confirmation.

Dark Chocolate Souffles

Makes 4 - Prep 20mins - Cook 25mins

Ingredients:

20g butter, softened, plus 20g extra
2 tablespoons of caster sugar (or white), plus 1/4 cup extra
200g dark chocolate, chopped
3 eggs, separated
pure cream to serve

Method:

1. Preheat oven to moderate, 180*C. Lightly brush 4x1-cup ramekins with butter. Dust with sugar, shaking out any excess.
2. Place chocolate and extra butter in a heatproof bowl over a saucepan of simmering water. Stir on low heat until melted and smooth. Remove from heat. Cool slightly. Whisk egg-yolks into mixture, one at a time, until combined. Set aside to cool.
3. In a separate bowl, beat egg-whites until soft peaks form. Gradually add extra sugar, one teaspoon at a time, beating 4-5 minutes until thick and glossy.
4. Fold one-third of egg-whites through the chocolate mixture until the whites are incorporated. Gently fold in the remaining whites, until just combined.
5. Spoon mixture evenly among ramekins. Place on baking tray. Bake 18-20 minutes, until puffed and firm. Serve straight away with cream.
6. Enjoy!

Tip: Make sure you don't open the oven door to check on your souffles during cooking or they will sink before they have cooked through.

I left them in the oven for exactly 20 minutes, and they went perfect.

You have lucky siblings.

More chocolate recipes! I will have to have a baking day some time, and try out these recipes.

Here's a recipe that I love to make.

Chocolate Oatmeal Cookies

Ingredients
1 cup soft margarine (2 sticks)
2 cups sugar
2 medium eggs
1 teaspoon vanilla
2/3 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon salt
2 cups oatmeal
1 1/2 cups flour

1) Preheat oven to 350 degrees; combine margarine and sugar in a large bowl.
2) Mix until it is smooth and creamy.
3) Add the eggs.
4) Mix; it will become fluffy and satiny.
5) Stir in vanilla.
6) Measure cocoa, baking powder, and salt into bowl.
7) Stir until it is well combined.
8) Next, put in the oatmeal and flour.
9) Mix it well.
[If the dough seems dry, you can add 2 to 3 tablespoons of water. I usually don't need it.]
10) Drop by large teaspoonfuls onto an ungreased cookie sheet. (I usually use parchment paper.) It helps if you slightly flatten them with a fork.
11) Bake for about 12 minutes.
12) Enjoy!

Ooh, I have had oatmeal cookies before, and put melted chocolate on top of them. But I've never actually made the cookies chocolate, you know. Sounds delicious.

I think I may actually be able to try that one today, Zolly! *would like to try something new and make a snack for drama practice all at once* How many cookies does it make?

Well, it depends. I asked my mom, and she said it might be about 30 cookies, depending on how large you make them.

Hehe, I know. And I think they know, too.

Yup! Chocolate ish good.

Yum, the chocolate oatmeal cookies sound delicious, Elly! *will have to make some soon*

*Just made then yesterday* Yummy! I love oatmeal and chocolate, so I loved them!

Well done, Mae!

I just found another recipe! I tried it out just the other day and everyone thought they were awesome!


Sweet Shop Vanilla Cupcakes/Chocolate Muffins

Ingredients:
140g/5oz butter, softened
140g/5oz caster/white sugar
1 ½ tsp vanilla
2 large eggs, lightly beaten
200g/7oz self-raising flour

Icing:
60g dark baking chocolate
60g butter, chopped

Method:
1. Line two 12-holed muffin pans with 18 paper cases.
2. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the vanilla extract. Gradually beat in the eggs, then sift in the flour and fold into the mixture. Spoon the batter into the paper cases.
3. Bake in preheated oven, 190*C/375*F/Gas Mark 5, for 12-15 minutes, or until golden and springy to the touch. Transfer to a wire rack to cool completely.
4. To make icing, place chocolate and butter in heat proof bowl, and stir over a saucepan of water on low heat until smooth. Remove from heat, and place the bowl in cool water, stirring the mixture constantly. When to the desired thickness, remove from the water, and spread onto cold cupcakes/muffins.
5. Decorate to your heart’s content. Eat and enjoy!

I altered the recipe a little – adding the choc-chips.

After seeing yet another of your recipes, I think so, too.

Hehe.

Here's another recipe I dug up that tastes good. I don't think I've posted it before...

Chocolate Squares
Ingredients:
1 cup of self-raising flour
1 cup of desiccated coconut
½ cup of brown sugar
3 level teaspoons of cocoa
4 ounces of butter
Method:
Mix all dry ingredients together. Melt butter slowly and add. Press into greased slab tin. Bake in moderate oven for 15 minutes.
Icing
Ingredients:
Icing sugar
Cocoa
Butter
Little bit of vanilla
Method:
Mix all ingredients together. Make up your own amount.
Ice while still warm with chocolate icing. Sprinkle with hundreds-and-thousands(sprinkles) or coconut, and cut into squares while still warm.
Enjoy-eth!

So, does nobody have any main dishes they like to cook? Interesting. I'll share one. Our family loves this meal.

Chicken, Rice and Peaches

1 chicken, cut up
1 1/2 c. brown rice (can be adjusted to your families like/dislike of rice)
soy sauce
1 large can peaches (we use a quart)

1. Drain peaches, saving the peach juice. Put rice and peach juice, plus some water if needed in a 9x13 pan. Bake at 350 for 30 min.
2. Put chicken on top of the rice and sprinkle liberally with soy sauce. Bake for about 1 hour, checking rice occasionally for liquid.
3. Dump peaches on top of chicken and bake for 10-15 minutes. Serve and Enjoy!

That sounds....different, Katharina! I don't like fruit and savoury mixed, so I wouldn't cook it; but it sounds interesting.

Has anyone made Shepard's Pie? My family makes it occasionally.

Ooh yes, Jay. My Mother makes that, and my sister makes it a lot as well.

Ooh! No, I haven't made a Shepard's Pie before. Do you have a recipe, Vivace?

Chewy Chocolate Chip Granola Bars

Yield: 10 bars
Prep Time: 10 minutes
1/3 cup light brown sugar
¼ cup honey
4 tablespoons unsalted butter
2 cups quick-cooking oats
1 cup crispy rice cereal
½ teaspoon vanilla extract
3 tablespoons mini chocolate chips

1.Lightly grease an 8-inch square baking pan; set aside.

2. In a large bowl, stir the oats and rice cereal together; set aside. In a small saucepan, melt the brown sugar, honey, and butter together over medium-high heat until it begins to bubble. Reduce the heat to low and cook for 2 minutes. Remove from heat and stir in the vanilla extract.

3. Pour the melted mixture over the dry ingredients and mix well to moisten all ingredients. Pour the oat mixture into the prepared pan and press down to ensure that the ingredients are tightly compacted in the pan. Sprinkle the top evenly with the miniature chocolate chips and press down on the top lightly with the back of a spoon.

4. Cool at room temperature or in fridge or freezer for at least 2 hours, or until the chocolate chips are set before cutting into bars. Wrap in plastic wrap or keep in an airtight container, can store for up to 5 days.

I haven't tried it yet, but I plan to tomorrow, if you happen to try it before I do, tell me how it is!

Shepard's Pie

1lb Hamburger, browned & seasoned to taste

1 (8oz.) can of Tomato sauce

1 can of Green beans, mostly drained

3c Mashed Potatoes

Cheddar Cheese

Layer in 7'' x 11'' casserole pan. Sprinkle cheese on top, then bake at 350 for about 30 minutes, or until heated through and the cheese is melted.

Many people have said that before, but then they try it and they really like it.

I really, really dislike tinned fruit. *Chuckles* But I guess I'd give it a try if you made it for me.

Yay! Thanks, Nacho. I'll have to try making it soon.

So can your own peaches . That's what we do. Unfortunately, I don't think it would make it through the international shipping. Let me know when you are in the Wisconsin area and I will see what I can do .

*Chuckles* Ok, sounds good.

I will have to share our recipe for Apple Crump later. I will try to post it after work. 'Tis delicious.

That sounds good, Lady Elanor.

I'll have to put up the recipe for macaroni and cheese later.

Ooh, I like macaroni! We used to have it regularly, but then we found tuna bake.
Here's a recipe I've cooked recently:

Lattice Slice

Ingredients:

250g unsalted butter
250g philladelphia cream cheese
250g caster sugar
1 dessert spoon gelatine
½ cup boiling water
Flavouring lemon, brandy, rum..., etc
2 packets lattice biscuits

Method:

Cream butter and cheese, add sugar.
Then add flavouring and gelatine dissolved in a little water.
Line a 10 x 12 tin with 1 packet of biscuits.
Cover with mixture and place second packet on top.
Set in fridge. Will keep in freezer. Flavour improves if left a day or two.
Enjoy!

It's a shame, because I really like the taste of this recipe, but it gives my stomach not that gooder time.

*likes dis pie*


Black Bottom Pie

Ingredients:
90g butter, softened
¼ cup caster sugar
1 egg
1 cup plain flour
¼ cup self-raising flour
½ cup thickened cream, whipped
30g dark eating chocolate, grated

Custard Filling:
1 tablespoon powdered gelatine
¼ cup milk
¼ cup caster sugar
3 teaspoons cornflour
1 cup milk, extra
3 eggs, separated
60g dark eating chocolate, melted
1 teaspoon vanilla essence (extract)
¼ cup caster sugar, extra

Method:
1. Cream butter and sugar in small bowl with electric mixer until just combined; add egg, beat until just combined. Stir in sifted flours in 2 batches. Gently knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
2. Preheat oven to 200*C/180*C fan-forced.
3. Make custard filling.
4. Roll pastry on floured surface until large enough to fit 23cm pie plate. Place pastry in pie plate, trim edge; prick pastry all over with fork.
5. Bake about 15 minutes or until browned; cool.
6. Spread chocolate custard filling into pastry case; refrigerate until firm. Spread vanilla custard filling into pastry case; refrigerate until firm.
7. Spread whipped cream over filling, and then sprinkle with grated chocolate.
Custard Filling:
Sprinkle gelatine over milk in a cup. Blend sugar and corn flour with extra milk in small saucepan; stir over heat until mixture boils and thickens, remove from heat. Quickly stir in egg yolks, then gelatine mixture until smooth. Divide custard into 2 bowls. Stir chocolate into 1 bowl. Cover both bowls; cool to room temperature. When cooled, stir extract into plain custard. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add extra sugar, beating until dissolved after each addition. Fold egg white mixture into vanilla custard in 2 batches.
Enjoy!

*would like to try it*

You're welcome to.

A nut cake I made ages ago that I forgot to put into the art gallery, so I could post it on here.



EDIT: I just realized after I posted this, that someone has cut a piece of the cake, but hasn't taken it out!

Er... now that I think about it, it was probably me, cos I was probably going to cut it up for church, thought better of it, and took a photo before I cut the whole thing.

That looks good.

Oooh, it looks good! And I don't even like nut cakes.

This is a coincidence. Me and my mom were just saying it would be cool to make Shepherd's Pie soon, and then I come on here and find a recipe.

Anyway... I'll probably just lurk in this thread, since everything I've ever tried to make has exploded. Not literally, but still. I think maybe I'd tolerate being taught a little better if it was someone closer to my age. For some reason, I've always preferred learning... pretty much everything... from people closer to my own age.

Danke.

Thanks, Elly.

My grandma's cousin gave me this Lemon Syrup recipe, and it tastes sooooo so so good.

Lemonade Syrup

Ingredients:
1 tablespoon of grated lemon rind
180mls of strained lemon juice
1 tablespoon (4 tsp) of citric acid
1 dessert spoon (2 tsp) of Epsom salts
4 cups of sugar
900mls of boiling water

Method:
Combine all ingredients.
Leave to cool.
Strain the syrup (or leave it the way it is).
Bottle.

Serve with iced water, soda, or mineral water.

1-5—i.e., 50mls syrup, to 200mls water.

Keep in fridge, or freeze base.

Sounds like a lot of sugar, but once you have a little in the bottom and fill the rest with water, it isn't as sweet as it tastes if you have just the syrup.

P.S. It taste great if you do freeze the base, and eat it on it's own, though it's probably not best cos you get a big sugar hit.