Recipe Exchange!

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Comment by Sydni Lyn Pasley on May 17, 2011 at 6:56pm

Carri- I love your healthy recipes blog!

Comment by Sydni Lyn Pasley on March 30, 2011 at 10:32pm

Thanks for the lip balm recipe! I will have to try that! Along with everything else-- yum!

I make homemade anti-perspirant deodorant that seems to work very well for me and it might work for you also! It is really simple to make and I love that I don't have to waste plastic to buy a tube of deodorant from the store. It is also all natural and good for your body!

Homemade Deoderant:
About 6 Tbs. Coconut Oil (it should be solid)
1/4 cup baking soda
1/4 cup corn starch
Scented oils (optional)

I like to mix the baking soda and corn starch together and then "moosh" it together with the coconut oil. I use the back part of the spoon and press it together until it is a paste. If it is too hard, you may need to add a little bit more coconut oil. It should be the same consistency and texture as regular deodorant. If you want it to smell, you can add some oils such as lavender or rose but it smells pretty good without due to the coconut oil.

You can put this in an old deodorant tube or container. I have a little glass container that I keep mine in and I just apply it with my fingers but if I had an old deodorant tube I would use that instead.

Let me know how it goes!

Comment by Amy Falconer on March 28, 2011 at 12:40pm

I was asked to post a recipe to make homemade lip balm on here.

Lip Balm

combine in a glass jar 4 teaspoons beeswax or parafin wax, 2 teaspoons Shea Butter and 3 teaspoons almond oil sweet. (If you want a glossier lip balm then add an extra 1 1/2 teaspoons of almond oil sweet).Put the glass jar in one inch of water in a pot boiling. Bring the temp. down to medium and stir the ingredience until wax is melted. Remove the jar from the heat and add 1/4 teaspoons of flavoring oil of your choice. Stir the oil in and then you can pour the mixture in a glass pot or tube and let it sit for 20 minutes. Then you can use and enjoy. Now if you want to make the lip balm to have a tint to it then while it is in the water bath you can add some lipstick of the color you want and add shavings until you get the tint you like. Then do the rest of the steps and enjoy. The company I used is LorAnn Oils and their website is www.lorannoils.com and their prices are cheap according to others that I looked at.

Comment by Sydni Lyn Pasley on March 27, 2011 at 8:17am

Those recipes sound delicious! Thank you so much. I am so excited to try them!

Comment by Tanya Boylan on March 25, 2011 at 10:35pm

Lamingtons
Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut. Said to have been named after Baron Lamington (see below), a popular governor of Queensland from 1896 to 1901.

SPONGE CAKE

3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water

Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved.
Fold in sifted SR flour and cornflour, then combined water and butter.
Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).

Bake in moderate oven approximately 30 mins.
Let cake stand in pan for 5 min before turning out onto wire rack.
CHOCOLATE ICING
3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa
(extra cocoa can be added, according to taste)
15g (1/2oz) butter
1/2 cup milk

Sift icing sugar and cocoa into heatproof bowl.
Stir in butter and milk.
Stir over a pan of hot water until icing is smooth and glossy.

Trim brown top and sides from cake.
Cut into 16 even pieces.
Holding each piece on a fork, dip each cake into icing.
Hold over bowl a few minutes to drain off excess chocolate.
Toss in coconut or sprinkle to coat.
Place on oven tray to set.

(Cake is easier to handle if made the day before.
Sponge cake or butter cake may be used.
May be filled with jam and cream.)
BARON LAMINGTON
Rt Hon Charles Wallace Alexander Napier Cochrane Baillie, Baron Lamington, GCMG, Governor of Queensland from 9 April 1896 to 19 December 1901.
Whilst the origin of the name for the lamington cake cannot be accurately established, there are several theories. One of these theories is that it was originally the slang term for the homburg hat, worn by Baron Lamington, and these cakes were named for him.
Another theory is that they were named after Lady Lamington, the wife of the Governor.

Comment by Tanya Boylan on March 25, 2011 at 10:08pm

Anzac Biscuits
Traditional biscuits baked by anxious wives and mothers during World War I, packed in food parcels, and sent to the Australian soldiers in the trenches.


INGREDIENTS
1 cup rolled oats
3/4 cup desiccated coconut
1 cup plain flour
1 cup sugar
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon water

Preheat oven to 300F (150C)

Mix oats, flour, sugar and coconut together.
Melt syrup and butter together.
Mix soda with boiling water and add to melted butter and syrup.
Add to dry ingredients.
Place 1 tablespoonfuls of mixture on greased tray (allow room for spreading).
Bake for 20 minutes.
Loosen while warm, cool on trays.
(makes about 35)

Comment by Tanya Boylan on March 25, 2011 at 9:59pm

i think that this is a great idea! We went from Australia (home) to America (Utah) at Christmas time and seriously yum!!!was the food there.Those sisters sure know how to cook. They made these amazing salads with marshmellows in them...recipe please!!!!!!! Please share any low Gi recipes too :)

Comment by Tanya Boylan on March 25, 2011 at 9:55pm

Pavlova
In 1935, the chef of the Hotel Esplanade in Perth, Western Australia, Herbert Sachse, created the pavlova to celebrate the visit of the great Russian ballerina, Anna Pavlova. Whilst it has been suggested this dessert was created in New Zealand, it has become recognized as a popular Australian dish.



TRADITIONAL PAVLOVA
4-6 egg whites
pinch salt
8oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour


(Please note the following equivalents:
castor sugar or fine/super fine sugar
corn flour or cornstarch)

Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking)

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.)

Turn oven off, leave pavlova in oven until cool.

Top with whipped cream and decorate with fruit as desired.