Melting Moments
08-06-2010, 08:07 PM
#1
Senior Member
Thread Starter
Join Date: Jul 2010
Location: Australia
Posts: 835
Well DD and I have been baking today. We are on our second batch of melting moment biscuits. So far so good.
I'd really like to be working on my blocks but am unable to work out how to change my foot so it sits in pieces until I can go into town next week. Baking will just have to do :lol:
Maybe1day
I'd really like to be working on my blocks but am unable to work out how to change my foot so it sits in pieces until I can go into town next week. Baking will just have to do :lol:
Maybe1day
08-07-2010, 04:47 AM
#2
Super Member
Join Date: Jan 2010
Location: Lexington,Kentucky
Posts: 6,163
Originally Posted by Maybe1day
Well DD and I have been baking today. We are on our second batch of melting moment biscuits. So far so good.
I'd really like to be working on my blocks but am unable to work out how to change my foot so it sits in pieces until I can go into town next week. Baking will just have to do :lol:
Maybe1day
I'd really like to be working on my blocks but am unable to work out how to change my foot so it sits in pieces until I can go into town next week. Baking will just have to do :lol:
Maybe1day
08-07-2010, 08:43 AM
#4
Senior Member
Join Date: Jun 2010
Location: seemingly in the land of infants & toddlers!
Posts: 572
Originally Posted by belmer
Were you planning to put your melting moments recipe in here?
Sounds Yummy!
Sounds Yummy!
08-07-2010, 02:45 PM
#6
Senior Member
Thread Starter
Join Date: Jul 2010
Location: Australia
Posts: 835
Hi Carol,
I have a new Janome with the built in walking foot, well I took the SID foot off as someone wanted to have a look at it but then couldn't get the foot back on. Eventually got it back on but the back piece which grabs the foot wouldn't attach. I was fiddling around trying to get it to attach and must have touched something I shouldn't as the whole lot fell apart so now I have 3 pieces I don't know how to re attach. The book is doubly gook to me. Will have to wait untill I can go to town on Tuesday till I can have the lady in the sewing shop show me how to put it all back together (do much better myself when I am shown)
Thanks for asking
I have a new Janome with the built in walking foot, well I took the SID foot off as someone wanted to have a look at it but then couldn't get the foot back on. Eventually got it back on but the back piece which grabs the foot wouldn't attach. I was fiddling around trying to get it to attach and must have touched something I shouldn't as the whole lot fell apart so now I have 3 pieces I don't know how to re attach. The book is doubly gook to me. Will have to wait untill I can go to town on Tuesday till I can have the lady in the sewing shop show me how to put it all back together (do much better myself when I am shown)
Thanks for asking
08-08-2010, 02:12 PM
#9
Senior Member
Thread Starter
Join Date: Jul 2010
Location: Australia
Posts: 835
Okay, here is the recipe. Hope you enjoy it.
Melting Moments
250g. butter, softened
½ cup icing sugar
1 teaspoon vanilla essence
1½ cups S.R. flour
½ cup custard powder
Citrus Cream Filling
100g butter chopped
1 teaspoon grated orange rind
1 teaspoon vanilla1 cup icing sugar
2 teaspoons lemon juice
1. Preheat the oven to moderate 180oC. Line two baking trays with baking paper.
2. Cream the butter and icing sugar in a bowl with electric beaters until light and fluffy, then beat in the vanilla essence.
3. Sift in the four and custard powder and mix with a knife, using a cutting motion, to form a soft dough.
4. Roll level tablespoons of dough into balls and place on the trays, leaving room for spreading. Flatten slightly with a floured fork.
5. Bake for 20 minutes, or until lightly golden. Cool slightly on the trays before transferring to a wire rack to cool completely.
6. For the Citrus Cream: Beat butter and essence and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar and juice. Use to sandwich the biscuits together. Leave to firm before serving.
Melting Moments
250g. butter, softened
½ cup icing sugar
1 teaspoon vanilla essence
1½ cups S.R. flour
½ cup custard powder
Citrus Cream Filling
100g butter chopped
1 teaspoon grated orange rind
1 teaspoon vanilla1 cup icing sugar
2 teaspoons lemon juice
1. Preheat the oven to moderate 180oC. Line two baking trays with baking paper.
2. Cream the butter and icing sugar in a bowl with electric beaters until light and fluffy, then beat in the vanilla essence.
3. Sift in the four and custard powder and mix with a knife, using a cutting motion, to form a soft dough.
4. Roll level tablespoons of dough into balls and place on the trays, leaving room for spreading. Flatten slightly with a floured fork.
5. Bake for 20 minutes, or until lightly golden. Cool slightly on the trays before transferring to a wire rack to cool completely.
6. For the Citrus Cream: Beat butter and essence and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar and juice. Use to sandwich the biscuits together. Leave to firm before serving.
08-08-2010, 03:30 PM
#10
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
Originally Posted by Maybe1day
Okay, here is the recipe. Hope you enjoy it.
Melting Moments
250g. butter, softened
½ cup icing sugar
1 teaspoon vanilla essence
1½ cups S.R. flour
½ cup custard powder
Citrus Cream Filling
100g butter chopped
1 teaspoon grated orange rind
1 teaspoon vanilla1 cup icing sugar
2 teaspoons lemon juice
1. Preheat the oven to moderate 180oC. Line two baking trays with baking paper.
2. Cream the butter and icing sugar in a bowl with electric beaters until light and fluffy, then beat in the vanilla essence.
3. Sift in the four and custard powder and mix with a knife, using a cutting motion, to form a soft dough.
4. Roll level tablespoons of dough into balls and place on the trays, leaving room for spreading. Flatten slightly with a floured fork.
5. Bake for 20 minutes, or until lightly golden. Cool slightly on the trays before transferring to a wire rack to cool completely.
6. For the Citrus Cream: Beat butter and essence and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar and juice. Use to sandwich the biscuits together. Leave to firm before serving.
Melting Moments
250g. butter, softened
½ cup icing sugar
1 teaspoon vanilla essence
1½ cups S.R. flour
½ cup custard powder
Citrus Cream Filling
100g butter chopped
1 teaspoon grated orange rind
1 teaspoon vanilla1 cup icing sugar
2 teaspoons lemon juice
1. Preheat the oven to moderate 180oC. Line two baking trays with baking paper.
2. Cream the butter and icing sugar in a bowl with electric beaters until light and fluffy, then beat in the vanilla essence.
3. Sift in the four and custard powder and mix with a knife, using a cutting motion, to form a soft dough.
4. Roll level tablespoons of dough into balls and place on the trays, leaving room for spreading. Flatten slightly with a floured fork.
5. Bake for 20 minutes, or until lightly golden. Cool slightly on the trays before transferring to a wire rack to cool completely.
6. For the Citrus Cream: Beat butter and essence and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar and juice. Use to sandwich the biscuits together. Leave to firm before serving.
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