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    Suzanne's Easy to Follow Baking Recipes
    Suzanne's Easy to Follow Baking Recipes
    Suzanne's Easy to Follow Baking Recipes
    Ebook169 pages46 minutes

    Suzanne's Easy to Follow Baking Recipes

    By Suzanne Massee

    ()

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    About this ebook

    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 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.

    LanguageEnglish
    PublisherSuzanne Massee
    Release dateMay 2, 2018
    ISBN9780463767610
    Suzanne's Easy to Follow Baking Recipes
    Author

    Suzanne Massee

    ‘Clarity’ was written from my own discovery, and strong asking about the presence of this unknown, unseen part of us. This occurred when a voice a minute before my accident told me there was going to be an accident. Where did this come from? I started to question I wanted answers, there is something greater here than anyone has the wherewith all of understanding. This near death experience put me onto the solid road of the opening up to the inner consciousness. I experienced firsthand visions, voices, and outside forces of relayed messages, and this deep all-knowing. I always had this deep residing knowing that the god that was being projected and portrayed was not what I thought of god, I always knew there was a greater aspect to what we were being told, how can there be an underlining god, when in the non-physical realm I receive clear visions of past life great mentors, and masters giving signs and indications. We all have access to these masters, these masters are prompting impulses, these impulses flow to you, it is whether you are in resistance to the impulses, or you are going with the flow of those impulses.

    Read more from Suzanne Massee

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      Book preview

      Suzanne's Easy to Follow Baking Recipes - Suzanne Massee

      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.

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