  
recipes
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Base Filling Topping
NOTE: There is an error on the 150g sample pack recipe which states 1300g not 300g. 100g Butter Melted white and milk chocolate to decorate Melt butter and condensed milk together until just melted. Add all other ingredients and combine well. Roll into small balls and refrigerate for 10 minutes. Melt white chocolate and pour a small amount over each truffle. Refrigerate for a further 10 minutes and drizzle melted milk chocolate over to decorate. For a not so sweet variation roll the mixture into small balls then coat in desiccated coconut and refrigerate. Best stored in the fridge. 100g butter Melt butter and condensed milk together until just melted. Add all other ingredients and combine well. Spread into a lightly greased or lined swiss roll tin and refrigerate until firm. Melt chocolate and drizzle over slice. Cut into small squares when set. Best stored in the fridge. 2 cups Hubbards Thank Goodness Cereal Combine the dry ingredients. In a saucepan melt the margarine with the golden syrup and honey until just boiling. Blend 1 tsp of baking soda and 2 tlbsp of boiling water and add to the margarine mix. Add the above mixture into the dry ingredients. Mix in the mashed banana. Spoon small golf ball size amounts of mix onto baking paper lined tray, flattening a bit with a fork if necessary. Bake at 175oC for 12 minutes if you'd like a lighter, chewier biscuit or for 15 mins if you require a darker, crisper biscuit. Carefully remove from tray and cool on a wire rack. Created by Herika Big and Chewy Oatmeal-Raisin/Chocolate Chip Cookies If you prefer a less sweet cookie, you can reduce the white sugar by ¼ cup but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should be very light in colour. Non-stick baking paper makes for easy cookie removal and cleanup but it is not a necessity. If you don't use baking paper, cool the cookies on the baking sheet for two minutes before transferring them to a cooling rack.
Adjust the ovens racks to low and middle positions and heat oven to 250oC. Line two large cookie sheets with non-stick baking paper. Whisk flour, salt and baking powder and nutmeg together in medium bowl. Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Stir dry ingredients into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats or porridge and optional raisins or chocolate chips. Working with generous 2 tablespoons of dough each time, roll dough into 5cm balls. Place balls onto a tray, leaving at least 5cm between each ball. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies, on baking paper, to cooling rack. Let cool at least 30 minutes before peeling cookie from baking paper. Adapted from THE BEST RECIPE cookbook, Boston Common Press, 1999. 200g butter Preheat the oven to 180oC. Line the bottom and two facing sides of a 23 x 33 x 5cm sponge roll baking tin with non-stick baking paper. (This can be used to lift out the contents later.) Melt butter and golden syrup gently in a saucepan. Remove from heat. Add brown sugar and eggs. Beat well with a wooden spoon. Measure Hubbards Oat Bran Muesli into a large mixing bowl, sift in wholemeal flour, baking powder and mixed spice. Stir in sultanas. Add butter-sugar mixture and mix well. Pour into prepared tin, spreading evenly. Bake at 180oC for 30-35 minutes until nicely risen and golden brown. Cool well, then cut into fingers. Makes 32 pieces. These are ideal for school lunches. 250g butter Line a 22.5cm x 32cm x 5cm cake tin with nonstick baking paper. Preheat oven to 180oC. Melt butter in a medium-sized saucepan over gentle heat. Add cocoa and stir until smooth. Remove from heat and let cool slightly. Beat sugar and eggs together until light and fluffy. Add butter cocoa mixture. Fold in sifted flour and baking powder, Hubbards Fruitful Porridge and chopped walnuts. Turn mixture into prepared tin. Bake for 30 minutes at 180oC. Leave until cold before cutting into squares. Makes approximately 24 brownies. Hamburgers with porridge in them makes it seem like we are having breakfast for dinner. These hamburgers have a really nice flavour. If you like, you might like to add onion or garlic, and mixed herbs instead of celery salt and oregano.
Divide the mixture into 6 pieces. Roll each piece into a ball and flatten with the palm of your hand. (Make sure your hands are clean.) You can either fry or grill the patties on the barbecue or in the oven. To fry the patties, heat frying pan and add 1-2 teaspoons of oil. Add the burger patties (but don't crowd the pan). Cook for 2 minutes then turn over and cook the other side for 2 minutes. Keep the patties warm while you cook the others. To serve: Split the hamburger buns and toast slightly. Put the burger in the toasted bun. Add a slice of cheese and tomato, tomato sauce, lettuce, sprouts - whatever you like. To make a Hubbard's hamburger meal, serve with oven-baked kumara or potato wedges and a salad. Hubbard's Fruitful Flakes Delight Many of you will remember 'hedgehogs' made with dried fruit, coconut and condensed milk. Here is a variation of this old favourite using Very Fruitful Flakes. These are an ideal light truffle-type addition to coffee and dessert. This recipe featured in Clipboard 7.
With wet hands or teaspoons, shape the mixture into small firm balls and place on a greased oven tray. Bake for 10-15 minutes at 150oC until slightly brown. 3 cups Hubbards Fruitful Breakfast Line a deep 25cm-round cake tin with nonstick baking paper. Preheat oven to 180oC. Put the Hubbards Fruitful Breakfast into a large saucepan, cover with 2 cups water, and slowly add butter chopped into small pieces. Slowly bring the mixture to boil, then simmer over low heat for 5 minutes. Remove from heat and cool. Stir in chopped apple. Beat sugar and eggs with an electric beater until creamy. Fold in Fruitful mixture. Sift in flour, baking soda, baking powder and cinnamon. Tip into prepared cake tin. Bake at 180oC for 1 ½ hours until cake is nicely golden brown. Test by inserting a toothpick into cake's centre. If it comes out clean, the cake is cooked. Cool it in tin for 15 minutes then turn out on to a wire rack to finish cooling. When cool, ice it with cream cheese icing. ICING: Beat cream cheese until smooth, add butter and continue beating until light and fluffy. Beat in icing sugar and vanilla essence.
In a large bowl, beat egg whites with a rotary beater until stiff. Set aside. In another bowl, beat egg yolks, milk and oil all together. Stir yolk mixture into dry ingredients, taking care not to overbeat. Mix in Hubbards Berry Berry Nice. Stir in 2 tablespoons of egg white mixture into batter first. Mix well. Fold this batter gently through remaining egg whites. Cook in waffle iron to the manufacturer's instructions. Keep warm on a rack in a cool oven, or cool and toast at serving time. Serve with fresh cream, or ice cream and fresh berries. All measurements are level, using NZ standard measuring cups and spoons. Metric Measures Temperatures Abbreviations |
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