BAKING Archives - Page 2 of 7 - Liberation Nuts
Alice Hart – Kale And Cheese Tart

Alice Hart – Kale And Cheese Tart

This savoury tart makes the most of the kale’s mineral notes with toasted almonds, lemon zest, capers and plenty of pecorino. It’s lovely warm with buttery potatoes, or works well cold with a crisp salad.

Chocolate Peanut Butter Pudding with Candied Pretzels

Chocolate Peanut Butter Pudding with Candied Pretzels

Many of my tastes have grown up right along with the rest of me, but my love of pudding remains. This recipe hints at all the good that I found in Snack Pack pudding cups, but with a bit more adult sophistication (if only because it’s not consumed out of a small plastic cup).

Carnival Caramel Apples

Carnival Caramel Apples

This Caramel Apples recipe was originally published in Taste of Home‘s Holiday & Celebrations Cookbook Annual 2005, p244 With four kids (one child whose birthday is November 1), we celebrate Halloween in style around our house. These caramel apples are a tried-and-true favourite year after year. —Gail Prather, Bethel, Minnesota Time: Prep: 20 min. Cook: 25 min. + cooling Makes: 10-12 servings   Ingredients 1/2 cup butter, cubed 2 cups packed brown sugar 1 cup light corn syrup Dash salt 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla extract 10 to 12 Popsicle sticks 10 to 12 medium tart apples, washed and dried 1 cup salted peanuts, chopped Method In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla. Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Dip bottom of apples into peanuts. Place on greased waxed paper until set. Yield: 10-12 apples.   Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your...
Pistachio Cake with Lemon, Cardamom & Rose Water

Pistachio Cake with Lemon, Cardamom & Rose Water

This recipe was taken from Sarah Jampel on Food52 who adapted it slightly from Julie Powell, who adapted it from Nigel Slater, who published it in his book “The Kitchen Diaries.”

Toffee Nut Slice

Toffee Nut Slice

This recipe for Toffee Nut Slice was originally created by Michelle Southan for Australian Good Taste Magazine. Photography by Jeremy Simons. “A fruity Florentine-style topping and a brownie-like base meet in this honey-laced slice drizzled with dark chocolate.”   Ingredients Chocolate slice base 200g butter, at room temperature 70g (1/3 cup) caster sugar 1 teaspoon vanilla essence 1 egg 120g (3/4 cup) plain flour 2 teaspoons self-raising flour 30g (1/4 cup) cocoa powder 60ml (1/4 cup) milk Topping 80g pistachio kernels 130g pecan pieces 1 cup macadamia halves 1/2 cup dried cranberries 30g butter, melted 3/4 cup brown sugar 3/4 cup honey 50g dark chocolate   Method Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang. Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour, cocoa powder and milk. Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean. Chop 80g pkt pistachio kernels. Combine with 130g pkt pecan pieces, 1 cup macadamia halves and 1/2 cup dried cranberries in a bowl. Stir 30g melted butter, 3/4 cup firmly packed brown sugar and 3/4 cup honey in a small saucepan over low heat for 3 minutes or until sugar dissolves. Simmer for 1 minute. Cool for 5 minutes. Stir into the nut mixture. Spread over the Chocolate Slice Base. Bake at 160°C for 30 minutes or until golden. Cool in pan. Drizzle over 50g melted dark chocolate. Set aside to set. Cut into...