Suzanne's Easy to Follow Baking Recipes

By Suzanne K Massee

With easy to follow step by step recipes you can create delightful;

Baked Slices - Cakes - Biscuits - Christmas Cakes - Desserts - and Gluten Free recipes.

Added extra; how to make Dairy Products, did you know Mascarpone is so simple to make and yet so expensive to buy.

I had a cafeteria where I created the most delicious slice

• Language: English
• Publisher: Suzanne Massee
• Release date: Jun 30, 2018
• ISBN: 9780648367529

Suzanne K Massee

My passion is my love of natural products - and teaching others about what is around us all. This brought about my first book "Back to Basics" and now this follow-up, "Back to Basics Harvest" These books came about from my experience while in the restaurant business, and with the arrange of preserves which were made and sold throughout New Zealand. I was just an ordinary person, living a normal existence ... or so I thought ... until I had a near-death experience in a head-on car collision, after the opposing driver fell asleep. This accident catapulted me onto an incredible journey. Through all this, I found my way onto the solid road of the inner spirit; one's very own path to understanding and opening to one's inner¬ consciousness. I delight in teaching others "to harvest the self": that a correct relationship with oneself is of primary importance. From this can flow correct relationships with others and trust in the divine source. Further readings on who we really are available 'Clarity' 'Adam and Eve Becoming' and 'Amplify Thoughts'

Book preview

Suzanne’s

Easy to follow

Baking recipes

By Suzanne Massee

© Suzanne Massee 2018 

The author of 

Back to Basics

Back to Basics Harvest

Clarity

Amplify Thoughts 

Adam and Eve Becoming

Introduction

I have accumulated years of recipes and knowledge that I want to see passed on to our children and children’s children before all this knowledge is lost.  

Daily we watch the global advance of commercial packet foods, and fast food outlets as an easy option or way out of making and doing for yourself.

I find it extremely sad to see so much packet food being consumed with so little knowledge of what is being ingested and – eventually - washed down into our Planet Earth. 

Think of the savings that could be achieved - think about what you are consuming.

I have been interested in cooking – preserving and herbalism from an early age. 

To prepare simple foods with little effort is a culinary delight that need not involve any great time or expense - you certainly do not need to slave in the kitchen to produce outstanding dishes. 

With easy to follow recipes you can create delightful baked delights and you can create your own skills just the way you like it: you are in control.

I once owned a cafeteria as well as a restaurant, and when the restaurant was just opened, entered the Montana Wine and Food Challenge Award; the restaurant became the overall winner for the Nelson, Marlborough, and West Coast region in New Zealand. As well as creating and producing preserves throughout New Zealand.

The cafeteria was where I created the most delicious slices, the compliment of these slice recipes was through my father in-law who was the general manager and baker for a very popular bakery in Timaru in the South Island of New Zealand. These slice recipes have been handed down, and I have reduced the ingredient measurements from very large baker’s trays to the household trays.

Baking

Chocolate brownie

8 eggs

4 cups sugar

Whisk, slightly, and then add

1⅓ cups flour

2 cups cocoa

2 cups chopped dark chocolate

500g melted butter

2 teaspoons vanilla essence

Mix all the ingredients until combined.

Pour into tin foil lined tray, I use an oven tray, spray foil.

Bake 180c for 40- 60 minutes or until skewer comes out clean.

This Brownie is nice plain or with a chocolate ganache.

Heating a piece in the microwave for a few seconds is Moorish.

This brownie freezes well.

Chocolate Brownie (2)

200 grams chocolate chopped finely

200 grams butter

Melt chocolate and butter in a double boiler or in the microwave and consistently stirring and checking to avoid burning the chocolate.

3 large eggs whisked

Add in

¾ cup caster sugar

¾ cup brown sugar 

1 teaspoon vanilla

Whisk all together

Add chocolate and butter mixture together and blend 

Then fold in

¾ cup flour

3 tablespoons cocoa

¼ teaspoon salt

Bake 180c for 35 minutes in foil lined tray. Make a ganache topping (recipe chocolate cake)

Chocolate Cake

450g plain flour

1½ cups cocoa

½ teaspoon salt

1 teaspoon baking powder

3 teaspoons baking soda

3 eggs

2½ cups sugar

1 cup oil

2 teaspoons vanilla essence

Double shot coffee or ⅓ cup very strong coffee.

1½ tablespoons white vinegar

2 cups water

In a bowl place all dry ingredients except sugar.

Beat together the eggs and sugar then add the oil, vanilla, espresso, vinegar and water.

Add to dry ingredients. Mix until smooth

Pour into 25cm ring tin and Bake 180 c for 1hour or until the skewer comes out clean. Make syrup to pour over the hot cake it is optional

Syrup

½ cup sugar

½ cup water

½ whisky or brandy or espresso.

Pour this over the cake as soon as it is pulled out the oven.

Ganache

250g cream

350g chocolate

Melt together, chill slightly and pour over cake when cool.