electric mixer

A quick and easy biscuit to bake when you are in need of a home-cooked treat. Perfect with a cup of tea, in a school lunch box or at a work morning tea.

Coconut Banana Walnut Biscuits

butter

brown sugar

banana mashed ripe

self-raising flour

oats

sultanas

walnuts

coconut shredded

Looks great and tastes even better: add a delicious twist to your favourite dessert.

Peanut Butter Chocolate Brownies

unsalted butter

brown sugar firmly packed

plain flour

cocoa powder

peanut butter

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This irresistible, moist chocolate cake is layered with a luscious whipped chocolate and sour cream, and drizzled with dark chocolate ganache. The addition of cherries and pomegranate seeds adds a touch of sophistication and complements the flavours perfectly.

Sarah's Chocolate Cake recipe

1.125 tsp bicarbonate of soda

tsp baking powder

salt

water

caster sugar

vanilla essence

eggs

chocolate

pure icing sugar

sour cream

tsp salt

dark chocolate

pomegranate seeds

cherries

An all-in-one bowl mix. The name says it all!

Easy-Mix Butter Cake Recipe

butter, softened

sugar

milk

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Simple, yet really delicious chocolate cupcakes. This recipe is suitable for young children to make with their parents or grandparents.

Simple Chocolate Cupcakes Recipe

flour

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It wasn't until later in life that 93-year-old Bill Bevan discovered his talent for baking. The former trawler skipper and truck driver from Corrimal, NSW had very little experience in the kitchen, but he was a fast learner. “Dad is now recognised as the baker of the family,” says Bill's daughter Sharne. Until last year, Bill made something at least once a fortnight to take to the Corrimal Community Men’s Shed for morning tea — usually banana bread, and sometimes cupcakes or date slice. “He takes pride
in his baking and it delights him that people enjoy what he makes.”

Passionfruit Sponge Cake recipe

tbs plain flour

eggs separated

cornflour

tbs custard powder

tsp cream of tartar

tsp bicarbonate of soda

passionfruit halved pulp removed

thickened cream

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Stale bread has never tasted so good, or been presented with such finesse, as in this dish—a delicious transformation, another fabulous way to use up yesterday’s bread. Shaped into passatelli and combined with a good chicken stock, leftovers are transformed into an Italian classic.

Bread Pasta for Soup

chicken stock (see preceding recipe)

bread crumbs

Grana Padano

nutmeg

lemon

Epicurious

Bring the chicken stock to a simmer in a soup pot.

Put the bread crumbs, cheese, salt, and nutmeg in an electric mixer fitted with the paddle attachment. Mix on low speed to combine the dry ingredients, then add the lemon zest. Increase the speed to medium, and add the eggs one at a time, continuing to mix until everything comes together to form a thick dough.

To make the passatelli, switch to the meat-grinder mixer attachment with the largest-holed die (or set up a countertop meat grinder). Push the dough through the grinder, cutting with a knife into 2-to-3-inch strands as they come out the other end of the grinder. Lay strands on a baking sheet lined with parchment, and continue until all of the dough is used.

Once all the dough is used, drop the passatelli into the simmering stock, and stir. Simmer until the strands are cooked through, about 1 to 2 minutes. Ladle out bowls of passatelli and broth, passing more grated cheese for serving.

This ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.

Mocha Layer Cake with Chocolate-Rum Cream Filling

whipping cream

dark rum

vanilla extract

instant coffee powder

cake flour

baking soda

eggs,

cream of tartar

Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.

Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.

Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.

Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).

Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.

An easy one bowl cake that once cooked and cooled has a moist custardy consistency with a crispy outside layer.  Delicious chilled with fresh cream, or dusted with icing sugar.

Custard, Strawberry and Apple Cake recipe

tsp ground cinnamon

pink lady apple cored cored peeled thinly sliced

strawberries

Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.

Apple and Jam Oil Cake

345 g (1½ cups or 12¼ oz) caster (superfine) sugar

250 ml (1 cup or 8½ fl oz) oil

60 ml (¼ cup or 12 fl oz) strawberry jam or jelly

Granny Smith apples, peeled and sliced

cinnamon sugar (see note)

caster (superfine) sugar,

Merelyn’s mother, Yolan, seemed to make an apple cake every week. This was her regular when Merelyn was young, but it was later superseded by her apple pie, featured in The Feast Goes On. Dairy free, rustic and easy to make, it works equally well with stone fruit in summer or firm pears in winter.

Preheat the oven to 350°F. Line a 9½-inch round springform cake tin.

Using an electric mixer, beat the eggs and caster sugar until pale and creamy. Add the oil and vanilla and beat until just combined. Using a spatula, gently fold in the flour.

Pour half of the batter into the prepared tin, then dot with the strawberry jam and cover with half of the sliced apple. Sprinkle with the cinnamon sugar. Top with the remaining batter then the remaining apple slices. Finally, sprinkle over the tablespoon of caster sugar.

Bake for 1 hour then reduce the temperature to 325°F and bake for a further 30 minutes or until deep golden and a skewer inserted into the centre comes out clean.

Note: To make cinnamon sugar, combine 230 g (1 cup or 8 oz) caster sugar with 2 tablespoons of ground cinnamon. Store in an airtight jar and use as needed.

The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

Pumpkin Cheesecake with Bourbon Sour Cream Topping

graham cracker crumbs

pecans

unsalted butter,

pumpkin

cinnamon

ginger

(8-ounce) packages cream cheese,

heavy cream

cornstarch

vanilla

bourbon liqueur

pecan halves

In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.

In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.

Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo)

corn husks

tomatillos, husked,

(3-inch-long) serrano chiles, stemmed, chopped

garlic cloves, chopped

olive oil

chicken broth

(packed) coarsely shredded cooked chicken (about 1 pound; from purchased rotisserie chicken)

cilantro

lard

salt (omit if masa mixture contains salt)

baking powder

masa dough

Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.

Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)

Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.

Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.

Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

With only 5 ingredients, these jam drops are the easiest and most delicious of all. A recipe from my Nanny Hulm.

Easiest Jam Drops Recipe

strawberry jam

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Light, pretty, festive, and special, this can pull off the trick of being either the Christmas Yule log (without the chocolate or the sponge) or the perfect pudding for a midsummer lunch.

Meringue Roulade with Rose Petals and Fresh Raspberries

250 g superfine sugar

white wine vinegar

100 g mascarpone

confectioners' sugar

rose water

400 ml heavy cream

raspberries

rose petals

pistachios (or regular, if unavailable, crushed)

Confectioner's sugar,

Line the base and sides of a 13 by 9-inch/33 by 23-cm jelly roll pan with parchment paper. Allow the paper to rise about 3/8 inch/1 cm above the sides of the pan. To make the meringue, in a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the superfine sugar to the whites in spoonfuls or tip into the bowl in a slow stream. Continue beating until a firm, glossy meringue forms. Using a large metal spoon, gently fold in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.

To make the meringue, in a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the superfine sugar to the whites in spoonfuls or tip into the bowl in a slow stream. Continue beating until a firm, glossy meringue forms. Using a large metal spoon, gently fold in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.

Bake for 30 minutes, until a crust forms and the meringue is cooked through (it will still feel soft to the touch). Remove from the oven and allow to cool in the pan.

Unmold the cooled meringue onto a fresh piece of parchment paper. Carefully peel off the lining paper.

Meanwhile, make the cream. Place the mascarpone, confectioners' sugar, and rose water in a large bowl and whisk by hand until smooth. Add the cream and whisk for about 4 minutes, until the cream just holds its shape. (You can do this in an electric mixer but keep a close eye on it as it's easy to overmix.)

Spread most of the mascarpone cream over the original underside of the meringue, reserving a few tablespoons. Leave a small border around the edge of the meringue. Scatter most of the raspberries and 1 1/2 tablespoons of rose petals evenly over the cream.

Using the paper to assist you and starting from a long edge, roll up the meringue into a perfect log shape. Carefully transfer the log onto a serving dish. Use the remaining cream to create a rough wavy strip along the top of the log (see photo). Chill for at least 30 minutes.

When ready to serve, dust the log with confectioners' sugar, dot with the remaining raspberries, and scatter the remaining rose petals and pistachios evenly over the top.

This ice cream slice uses sweetened condensed milk and can include your favourite chocolate bars or lollies. It's a perfect dessert for summer days and great to pass around at parties.

Ice Cream Slice recipe

malt biscuits

400 g condensed milk

600 ml thickened cream

Cadbury Crunchie chocolate bars

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You've got a lot of cookies to make, so do yourself a favor and clear some freezer space. Many doughs can be made as far as a month ahead if wrapped properly. (That means airtight! In plastic!) Logs of slice-and-bakes—like these Chocolate–Pistachio Sablés—store best. And guess what? No need to defrost before slicing and zipping them into the oven.

Chocolate-Pistachio Sablés

all-purpose flour

(2 1/2 sticks) unsalted butter, room temperature

(lightly packed) light brown sugar

bittersweet or semisweet chocolate, chopped

Flaky sea salt (such as Maldon)

Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.

Divide dough into 4 pieces. Roll each piece into an 8"–long log about 1 1/2" in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)

Place racks in lower and upper thirds of oven; preheat to 350°F. Working with 1 log of dough at a time and using a serrated knife, cut logs into 1/4"–thick rounds and transfer to 2 parchment-lined baking sheets, spacing 1/2" apart.

Sprinkle cookies with sea salt and bake, rotating baking sheets halfway through, until set around edges and centers look dry, 10–12 minutes. Transfer to wire racks and let cool.

MAKE AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Slice frozen logs into rounds just before baking.

Kouign-Amann

(10 g) active dry yeast

(400 g) all-purpose flour,

(40 g) sugar

(5 g) kosher salt

(100 g) sugar

All-purpose flour

(150 g) sugar, divided

Nonstick vegetable oil spray

Brush a large bowl with butter. Whisk yeast and 1/4 cup very warm water (110°F–115°F) in another large bowl to dissolve. Let stand until yeast starts to foam, about 5 minutes. Add 3 cups flour, 3 tablespoons sugar, 1 teaspoon salt, 2 tablespoons butter, and 3/4 cup cold water. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead, adding flour as needed, until dough is supple, soft, and slightly tacky, about 5 minutes.

Place dough in prepared bowl and turn to coat with butter. Cover bowl with plastic wrap, place in a warm, draft-free spot, and let dough rise until doubled in size, 1–1 1/2 hours. (This process of resting and rising is known as proofing.) Punch down dough and knead lightly a few times inside bowl. Cover again with plastic wrap and chill in refrigerator until dough is again doubled in size, 45–60 minutes.

Turn out dough onto a lightly floured surface and pat into a 6x6" square. Wrap in plastic and chill in freezer until dough is very firm but not frozen, 30–35 minutes. (Heads up: You'll want it to be about as firm as the chilled butter block in step 5.)

Top 29 electric mixer recipes from across the web

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Top 29 electric mixer recipes from across the web

The most viewed electric mixer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Banana Walnut Biscuits

Peanut Butter Chocolate Brownies

Sarah's Chocolate Cake recipe

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Kouign-Amann

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The most viewed electric mixer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine