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CORNED BEEF
1. Put all the ing redients into a large saucepan and cover with cold water.. 2. Bring to a simmer and cook, covered, for 30 minutes per 500 grams of meat or until the meat is tender when tested with a fineskewer.
MELTING MOMENTS
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and icing sugar until light and fluffy. Sift the flour, cornflour and baking powder together and add to the creamed mixture, working everything together to make a smooth dough. CINNAMON CREAM OYSTERS OR FINGERS Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour. Warm a mixing bowl by running hot water inside it and then dry it thoroughly.MUSTARD SAUCE
Beat the egg and sugar together and put into a saucepan. Whisk in the flour and mustard, then gradually add the water and vinegar. Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish.CARROT CAKE
Preheat the oven to 180ºC. Lightly grease a 21cm round tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour.PEANUT BROWNIES
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and sugar until light and fluffy. Add the egg andbeat well.
QUEEN CAKES
Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin. Cream the butter, vanilla essence and sugar together until light and fluffy. MOCK WHITEBAIT PATTIES 1. Add the flour, milk, cheese and seasonings to the beaten egg and set aside for 10 minutes. 2. Add the grated potato to the batter with the baking powder just before you cook the patties. BAKING, COOKING PRODUCTS & RECIPES For over 135 years, Edmonds has been trusted by generations of New Zealand bakers and cooks to deliver trusted and loved recipes and quality products and ingredients. BEST COOKING & BAKING RECIPES Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’ve collected together the best recipe versions for you to enjoy today!CORNED BEEF
1. Put all the ing redients into a large saucepan and cover with cold water.. 2. Bring to a simmer and cook, covered, for 30 minutes per 500 grams of meat or until the meat is tender when tested with a fineskewer.
MELTING MOMENTS
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and icing sugar until light and fluffy. Sift the flour, cornflour and baking powder together and add to the creamed mixture, working everything together to make a smooth dough. CINNAMON CREAM OYSTERS OR FINGERS Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour. Warm a mixing bowl by running hot water inside it and then dry it thoroughly.MUSTARD SAUCE
Beat the egg and sugar together and put into a saucepan. Whisk in the flour and mustard, then gradually add the water and vinegar. Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish.CARROT CAKE
Preheat the oven to 180ºC. Lightly grease a 21cm round tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour.PEANUT BROWNIES
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and sugar until light and fluffy. Add the egg andbeat well.
QUEEN CAKES
Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin. Cream the butter, vanilla essence and sugar together until light and fluffy. MOCK WHITEBAIT PATTIES 1. Add the flour, milk, cheese and seasonings to the beaten egg and set aside for 10 minutes. 2. Add the grated potato to the batter with the baking powder just before you cook the patties. BAKING, COOKING PRODUCTS & RECIPES For over 135 years, Edmonds has been trusted by generations of New Zealand bakers and cooks to deliver trusted and loved recipes and quality products and ingredients. PASTRY - EDMONDS COOKING The Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’vecollected
BEEF LASAGNE
First make the meat sauce. Heat oil in a large frying pan. Add onion and garlic. Cook until onion is golden. Increase heat. Add meat andbrown well.
SLICES & SQUARES
Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’ve collected together the best recipe versions for you to enjoy today! CAKE MIX - EDMONDS COOKING The Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’vecollected
FIELDER'S CORNFLOUR 300G Our gluten free Fielder's cornflour is a pure, high quality product which gives a clean flavour in your cooking or baking. Its specially fine tecture makes perfectly smooth sauce making easy and enhances the quality and lightness of your baking.FRUIT SPONGE
1. Preheat the oven to 190˚C. 2. Place the sweetened stewed fruit in an ovenproof dish, cover and keep hot while you make the spongetopping. 3.
LEMON MERINGUE PIE
1. Preheat the oven to 190ºC. 2. On a lightly floured board roll out the pastry or use a ready-rolled sheet. Line a 23cm flan ring or pie dish and trim away any excess pastry.GINGER CRUNCH
1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper. 2. Cream butter and sugar until light and fluffy. ONE EGG CHOCOLATE CAKE Preheat the oven to 190ºC. Grease two 20cm shallow round tins and line the bases with baking paper. Melt the butter and golden syrup in a small saucepan and transfer to a mixing bowl. BAKING, COOKING PRODUCTS & RECIPES For over 135 years, Edmonds has been trusted by generations of New Zealand bakers and cooks to deliver trusted and loved recipes and quality products and ingredients. BEST COOKING & BAKING RECIPES Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’ve collected together the best recipe versions for you to enjoy today!FRUIT SPONGE
1. Preheat the oven to 190˚C. 2. Place the sweetened stewed fruit in an ovenproof dish, cover and keep hot while you make the sponge topping. 3. Put the butter, vanilla and sugar into a bowl and beat hard until pale and creamy. 4. Beat in the eggs one at a time, beating well after each addition. Sift on the flour and baking powder and foldQUEEN CAKES
Method. Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin. Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift the flour and baking powder together and fold gently into the creamed mixture with the sultanas.PEANUT BROWNIES
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and sugar until light and fluffy. Add the egg and beat well. Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture. Add the peanuts, roughly chopped if you wish, and mix well. Roll tablespoonfuls of the mixture into balls,place
LEMON MERINGUE PIE
Preheat the oven to 190ºC. 2. On a lightly floured board roll out the pastry or use a ready-rolled sheet. Line a 23cm flan ring or pie dish and trim away any excess pastry. Chill for 10 minutes. 3. Put a crumpled sheet of baking paper or tinfoil into the pastry case and fill it with dry chickpeas, rice or beans.MUSTARD SAUCE
Method. Beat the egg and sugar together and put into a saucepan. Whisk in the flour and mustard, then gradually add the water and vinegar. Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish.CARROT CAKE
Method. Preheat the oven to 180ºC. Lightly grease a 21cm round tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour. Put the flour, baking soda and spices in a bowl and mix them thoroughly. A whisk is a goodimplement for this.
MINCE PIES - EDMONDS COOKING Simmer gently for 10 minutes, then setaside to cool. 4. Preheat the oven to 200°C. 5. Cut the pastry in half and on a lightly floured board roll out one half, or use the ready-rolled sheets of short pastry. Line a 22cm pie dish or cut out 18 circles with a 7cm cutter and line patty tins. 6.MACARONI CHEESE
Stir in the flour and cook, stirring, until frothy. Then add the mustard. 4. Remove from the heat and add the hot milk gradually, stirring. 5. Return to the heat and cook, still stirring, until the sauce boils and thickens. Remove from the heat, season with salt and pepper and add half the grated cheese, and the macaroni. 6. BAKING, COOKING PRODUCTS & RECIPES For over 135 years, Edmonds has been trusted by generations of New Zealand bakers and cooks to deliver trusted and loved recipes and quality products and ingredients. BEST COOKING & BAKING RECIPES Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’ve collected together the best recipe versions for you to enjoy today!FRUIT SPONGE
1. Preheat the oven to 190˚C. 2. Place the sweetened stewed fruit in an ovenproof dish, cover and keep hot while you make the sponge topping. 3. Put the butter, vanilla and sugar into a bowl and beat hard until pale and creamy. 4. Beat in the eggs one at a time, beating well after each addition. Sift on the flour and baking powder and foldQUEEN CAKES
Method. Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin. Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift the flour and baking powder together and fold gently into the creamed mixture with the sultanas.PEANUT BROWNIES
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and sugar until light and fluffy. Add the egg and beat well. Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture. Add the peanuts, roughly chopped if you wish, and mix well. Roll tablespoonfuls of the mixture into balls,place
LEMON MERINGUE PIE
Preheat the oven to 190ºC. 2. On a lightly floured board roll out the pastry or use a ready-rolled sheet. Line a 23cm flan ring or pie dish and trim away any excess pastry. Chill for 10 minutes. 3. Put a crumpled sheet of baking paper or tinfoil into the pastry case and fill it with dry chickpeas, rice or beans.MUSTARD SAUCE
Method. Beat the egg and sugar together and put into a saucepan. Whisk in the flour and mustard, then gradually add the water and vinegar. Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish.CARROT CAKE
Method. Preheat the oven to 180ºC. Lightly grease a 21cm round tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour. Put the flour, baking soda and spices in a bowl and mix them thoroughly. A whisk is a goodimplement for this.
MINCE PIES - EDMONDS COOKING Simmer gently for 10 minutes, then setaside to cool. 4. Preheat the oven to 200°C. 5. Cut the pastry in half and on a lightly floured board roll out one half, or use the ready-rolled sheets of short pastry. Line a 22cm pie dish or cut out 18 circles with a 7cm cutter and line patty tins. 6.MACARONI CHEESE
Stir in the flour and cook, stirring, until frothy. Then add the mustard. 4. Remove from the heat and add the hot milk gradually, stirring. 5. Return to the heat and cook, still stirring, until the sauce boils and thickens. Remove from the heat, season with salt and pepper and add half the grated cheese, and the macaroni. 6.BEST EVER SCONES
Method. Preheat the oven to 220ºC. Grease or flour a baking tray. Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite softand
MINCE PIES - EDMONDS COOKING Simmer gently for 10 minutes, then setaside to cool. 4. Preheat the oven to 200°C. 5. Cut the pastry in half and on a lightly floured board roll out one half, or use the ready-rolled sheets of short pastry. Line a 22cm pie dish or cut out 18 circles with a 7cm cutter and line patty tins. 6. CAKE MIX - EDMONDS COOKING Cake Mix. The Edmonds Cookery Book has been providing tried and true New Zealand. recipes since 1908. The recipes have evolved over time so we’ve collected. together the best recipe versions for you to PIKELETS - EDMONDS COOKING Method. Sift the flour, baking powder and salt into a bowl. In another bowl beat the egg and sugar with a whisk until pale and thick. Add the egg mixture and the milk to the dry ingredients and mix until just combined. Gently heat a non-stick frying pan and drop tablespoonfuls of the mixture from the point of the spoon onto the surface.GINGER CRUNCH
Method. 1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper. 2. Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board. CAFE STYLE CHOCOLATE CHIP COOKIES Wheat flour (thiamin, folate), brown sugar, dark chocolate chips (25%), caster
sugar, raising agents (500, 450), vegetable oil [emulsifiers (471, 477, soymilk. Contains gluten-containing cereal, milk and soy as indicated in bold type. May be present: eggs, tree nuts and sesameseeds.
CORNED BEEF
Method. 1. Put all the ingredients into a large saucepan and cover with cold water. 2. Bring to a simmer and cook, covered, for 30 minutes per 500 grams of meat or until the meat is tender when tested with a fine skewer. 3. Let the meat sit in its liquid for 20 minutes before slicing thickly to serve. If you want to serve the meat cold,let it
FISH CAKES - EDMONDS COOKING 2. Poach the fish in lightly salted water or steam it. Cool slightly. 3. Flake the fish and mix it gently into the potato with the onion, herbs and salt and pepper. Taste and adjust the seasoning then form the mixture into 8 flat cakes. Combine flour with salt and pepper. Lightly coat the fishcakes with the seasoned flour.SULTANA CAKE
Add butter. In a bowl beat sugar into eggs until well combined. Add sultana mixture and essence. Sift flour and baking powder together. Mix sifted ingredients into fruit mixture. Spoon mixture into the cake tin. Bake for 1 to 1¼ hours or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire CINNAMON CREAM OYSTERS OR FINGERS Method. Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour. Warm a mixing bowl by running hot water inside it and then dry it thoroughly. Beat the eggs and sugar until pale and thick. This will take about 3 minutes with an electric beater. Add the golden syrup and keep beating for another 5minutes.
BAKING, COOKING PRODUCTS & RECIPES For over 135 years, Edmonds has been trusted by generations of New Zealand bakers and cooks to deliver trusted and loved recipes and quality products and ingredients. BEST COOKING & BAKING RECIPES Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’ve collected together the best recipe versions for you to enjoy today! CAFE STYLE CHOCOLATE CHIP COOKIES Wheat flour (thiamin, folate), brown sugar, dark chocolate chips (25%), caster
sugar, raising agents (500, 450), vegetable oil [emulsifiers (471, 477, soymilk. Contains gluten-containing cereal, milk and soy as indicated in bold type. May be present: eggs, tree nuts and sesameseeds.
MELTING MOMENTS
Method. Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and icing sugar until light and fluffy. Sift the flour, cornflour and baking powder together and add to the creamed mixture, working everything together to make a smooth dough. Roll heaped teaspoonfuls of the dough into balls, place on the prepared CINNAMON CREAM OYSTERS OR FINGERS Method. Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour. Warm a mixing bowl by running hot water inside it and then dry it thoroughly. Beat the eggs and sugar until pale and thick. This will take about 3 minutes with an electric beater. Add the golden syrup and keep beating for another 5minutes.
PEANUT BROWNIES
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and sugar until light and fluffy. Add the egg and beat well. Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture. Add the peanuts, roughly chopped if you wish, and mix well. Roll tablespoonfuls of the mixture into balls,place
GINGER CRUNCH
Method. 1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper. 2. Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board.MUSTARD SAUCE
Method. Beat the egg and sugar together and put into a saucepan. Whisk in the flour and mustard, then gradually add the water and vinegar. Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish.CARROT CAKE
Method. Preheat the oven to 180ºC. Lightly grease a 21cm round tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour. Put the flour, baking soda and spices in a bowl and mix them thoroughly. A whisk is a goodimplement for this.
MOCK WHITEBAIT PATTIES 2. Add the grated potato to the batter with the baking powder just before you cook the patties. 3. Heat the oil in a heavy-based frying pan and drop in tablespoonfuls of the mixture. 4. Cook for 5 minutes on each side until golden, drain on paper towels and serve hot, or BAKING, COOKING PRODUCTS & RECIPES For over 135 years, Edmonds has been trusted by generations of New Zealand bakers and cooks to deliver trusted and loved recipes and quality products and ingredients. BEST COOKING & BAKING RECIPES Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’ve collected together the best recipe versions for you to enjoy today! CAFE STYLE CHOCOLATE CHIP COOKIES Wheat flour (thiamin, folate), brown sugar, dark chocolate chips (25%), caster
sugar, raising agents (500, 450), vegetable oil [emulsifiers (471, 477, soymilk. Contains gluten-containing cereal, milk and soy as indicated in bold type. May be present: eggs, tree nuts and sesameseeds.
MELTING MOMENTS
Method. Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and icing sugar until light and fluffy. Sift the flour, cornflour and baking powder together and add to the creamed mixture, working everything together to make a smooth dough. Roll heaped teaspoonfuls of the dough into balls, place on the prepared CINNAMON CREAM OYSTERS OR FINGERS Method. Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour. Warm a mixing bowl by running hot water inside it and then dry it thoroughly. Beat the eggs and sugar until pale and thick. This will take about 3 minutes with an electric beater. Add the golden syrup and keep beating for another 5minutes.
PEANUT BROWNIES
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and sugar until light and fluffy. Add the egg and beat well. Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture. Add the peanuts, roughly chopped if you wish, and mix well. Roll tablespoonfuls of the mixture into balls,place
GINGER CRUNCH
Method. 1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper. 2. Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board.MUSTARD SAUCE
Method. Beat the egg and sugar together and put into a saucepan. Whisk in the flour and mustard, then gradually add the water and vinegar. Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish.CARROT CAKE
Method. Preheat the oven to 180ºC. Lightly grease a 21cm round tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour. Put the flour, baking soda and spices in a bowl and mix them thoroughly. A whisk is a goodimplement for this.
MOCK WHITEBAIT PATTIES 2. Add the grated potato to the batter with the baking powder just before you cook the patties. 3. Heat the oil in a heavy-based frying pan and drop in tablespoonfuls of the mixture. 4. Cook for 5 minutes on each side until golden, drain on paper towels and serve hot, or PASTRY - EDMONDS COOKING Pastry. The Edmonds Cookery Book has been providing tried and true New Zealand. recipes since 1908. The recipes have evolved over time sowe’ve collected.
SAUSAGE ROLLS
1. Preheat oven to 200 °C bake. Line a large baking with baking paper. 2. Squeeze the sausage meat out of the sausage casings and place in a bowl. Add the onion, parsley and tomato sauce and mix well. 3. Cut each pastry sheet in half, to form 6 pastry rectangles. 4.Lay one-sixth of the sausage mixture in a line along with one of the longedges
CAKE MIX - EDMONDS COOKING Cake Mix. The Edmonds Cookery Book has been providing tried and true New Zealand. recipes since 1908. The recipes have evolved over time so we’ve collected. together the best recipe versions for you toGINGER CRUNCH
Method. 1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper. 2. Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board.QUEEN CAKES
Method. Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin. Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift the flour and baking powder together and fold gently into the creamed mixture with the sultanas.BEEF LASAGNE
Preheat the oven to 180˚C. To make the cheese sauce m elt butter in a saucepan. Add flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Stir in cheese. Season with salt and pepper to taste. Cover with a lid or plastic wrap to prevent a skin forming. ONE EGG CHOCOLATE CAKE Method. Preheat the oven to 190ºC. Grease two 20cm shallow round tins and line the bases with baking paper. Melt the butter and golden syrup in a small saucepan and transfer to a mixing bowl. Add the egg, sugar and vanilla and beat well. Sift the cocoa, flour andCUSTARD TART
Remove from the oven and reduce oven temperature to 180˚C. In a saucepan, whisk together eggs, milk and sugar. Cook, stirring, until almost boiling. Carefully pour filling into prepared base. Sprinkle with nutmeg. Return to oven and continue to cook for 20 minutes or until custard is set.EDMONDS CUSTARD
Method. In a saucepan mix the custard powder, sugar and ¼ cup of the milk to a smooth paste. Add the remaining milk and heat gently, stirring constantly until the custard boils and thickens. FIELDER'S CORNFLOUR 300G Fielder's Cornflour 300g. Our gluten free Fielder's cornflour is a pure, high quality product which gives a clean flavour in your cooking or baking. Its specially fine tecture makes perfectly smooth sauce making easy and enhances the quality and lightness of your baking. BAKING, COOKING PRODUCTS & RECIPES For over 135 years, Edmonds has been trusted by generations of New Zealand bakers and cooks to deliver trusted and loved recipes and quality products and ingredients. BEST COOKING & BAKING RECIPES Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’ve collected together the best recipe versions for you to enjoy today! CAFE STYLE CHOCOLATE CHIP COOKIES Wheat flour (thiamin, folate), brown sugar, dark chocolate chips (25%), caster
sugar, raising agents (500, 450), vegetable oil [emulsifiers (471, 477, soymilk. Contains gluten-containing cereal, milk and soy as indicated in bold type. May be present: eggs, tree nuts and sesameseeds.
MELTING MOMENTS
Method. Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and icing sugar until light and fluffy. Sift the flour, cornflour and baking powder together and add to the creamed mixture, working everything together to make a smooth dough. Roll heaped teaspoonfuls of the dough into balls, place on the prepared CINNAMON CREAM OYSTERS OR FINGERS Method. Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour. Warm a mixing bowl by running hot water inside it and then dry it thoroughly. Beat the eggs and sugar until pale and thick. This will take about 3 minutes with an electric beater. Add the golden syrup and keep beating for another 5minutes.
PEANUT BROWNIES
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and sugar until light and fluffy. Add the egg and beat well. Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture. Add the peanuts, roughly chopped if you wish, and mix well. Roll tablespoonfuls of the mixture into balls,place
GINGER CRUNCH
Method. 1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper. 2. Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board.MUSTARD SAUCE
Method. Beat the egg and sugar together and put into a saucepan. Whisk in the flour and mustard, then gradually add the water and vinegar. Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish.CARROT CAKE
Method. Preheat the oven to 180ºC. Lightly grease a 21cm round tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour. Put the flour, baking soda and spices in a bowl and mix them thoroughly. A whisk is a goodimplement for this.
MOCK WHITEBAIT PATTIES 2. Add the grated potato to the batter with the baking powder just before you cook the patties. 3. Heat the oil in a heavy-based frying pan and drop in tablespoonfuls of the mixture. 4. Cook for 5 minutes on each side until golden, drain on paper towels and serve hot, or BAKING, COOKING PRODUCTS & RECIPES For over 135 years, Edmonds has been trusted by generations of New Zealand bakers and cooks to deliver trusted and loved recipes and quality products and ingredients. BEST COOKING & BAKING RECIPES Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we’ve collected together the best recipe versions for you to enjoy today! CAFE STYLE CHOCOLATE CHIP COOKIES Wheat flour (thiamin, folate), brown sugar, dark chocolate chips (25%), caster
sugar, raising agents (500, 450), vegetable oil [emulsifiers (471, 477, soymilk. Contains gluten-containing cereal, milk and soy as indicated in bold type. May be present: eggs, tree nuts and sesameseeds.
MELTING MOMENTS
Method. Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and icing sugar until light and fluffy. Sift the flour, cornflour and baking powder together and add to the creamed mixture, working everything together to make a smooth dough. Roll heaped teaspoonfuls of the dough into balls, place on the prepared CINNAMON CREAM OYSTERS OR FINGERS Method. Preheat the oven to 200˚C. Lightly butter twelve small shallow patty tins and dust them with flour. Warm a mixing bowl by running hot water inside it and then dry it thoroughly. Beat the eggs and sugar until pale and thick. This will take about 3 minutes with an electric beater. Add the golden syrup and keep beating for another 5minutes.
PEANUT BROWNIES
Preheat the oven to 180ºC. Line two baking trays with baking paper. Cream the butter and sugar until light and fluffy. Add the egg and beat well. Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture. Add the peanuts, roughly chopped if you wish, and mix well. Roll tablespoonfuls of the mixture into balls,place
GINGER CRUNCH
Method. 1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper. 2. Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board.MUSTARD SAUCE
Method. Beat the egg and sugar together and put into a saucepan. Whisk in the flour and mustard, then gradually add the water and vinegar. Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish.CARROT CAKE
Method. Preheat the oven to 180ºC. Lightly grease a 21cm round tin and line the base and two sides with baking paper. Or use a 20cm ring tin, lightly greased and dusted with flour. Put the flour, baking soda and spices in a bowl and mix them thoroughly. A whisk is a goodimplement for this.
MOCK WHITEBAIT PATTIES 2. Add the grated potato to the batter with the baking powder just before you cook the patties. 3. Heat the oil in a heavy-based frying pan and drop in tablespoonfuls of the mixture. 4. Cook for 5 minutes on each side until golden, drain on paper towels and serve hot, or PASTRY - EDMONDS COOKING Pastry. The Edmonds Cookery Book has been providing tried and true New Zealand. recipes since 1908. The recipes have evolved over time sowe’ve collected.
SAUSAGE ROLLS
1. Preheat oven to 200 °C bake. Line a large baking with baking paper. 2. Squeeze the sausage meat out of the sausage casings and place in a bowl. Add the onion, parsley and tomato sauce and mix well. 3. Cut each pastry sheet in half, to form 6 pastry rectangles. 4.Lay one-sixth of the sausage mixture in a line along with one of the longedges
CAKE MIX - EDMONDS COOKING Cake Mix. The Edmonds Cookery Book has been providing tried and true New Zealand. recipes since 1908. The recipes have evolved over time so we’ve collected. together the best recipe versions for you toGINGER CRUNCH
Method. 1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper. 2. Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board.QUEEN CAKES
Method. Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin. Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift the flour and baking powder together and fold gently into the creamed mixture with the sultanas.BEEF LASAGNE
Preheat the oven to 180˚C. To make the cheese sauce m elt butter in a saucepan. Add flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Stir in cheese. Season with salt and pepper to taste. Cover with a lid or plastic wrap to prevent a skin forming. ONE EGG CHOCOLATE CAKE Method. Preheat the oven to 190ºC. Grease two 20cm shallow round tins and line the bases with baking paper. Melt the butter and golden syrup in a small saucepan and transfer to a mixing bowl. Add the egg, sugar and vanilla and beat well. Sift the cocoa, flour andCUSTARD TART
Remove from the oven and reduce oven temperature to 180˚C. In a saucepan, whisk together eggs, milk and sugar. Cook, stirring, until almost boiling. Carefully pour filling into prepared base. Sprinkle with nutmeg. Return to oven and continue to cook for 20 minutes or until custard is set.EDMONDS CUSTARD
Method. In a saucepan mix the custard powder, sugar and ¼ cup of the milk to a smooth paste. Add the remaining milk and heat gently, stirring constantly until the custard boils and thickens. FIELDER'S CORNFLOUR 300G Fielder's Cornflour 300g. Our gluten free Fielder's cornflour is a pure, high quality product which gives a clean flavour in your cooking or baking. Its specially fine tecture makes perfectly smooth sauce making easy and enhances the quality and lightness of your baking. Recipes Cookery Books Products Brand History How To'sLog in | Sign up
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Edmonds Cookery Book has been providing tried and true New Zealand recipes since 1908. The recipes have evolved over time so we've collected together the best recipe versions for you to enjoy today!Scones & Scrolls
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