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LEMON MERINGUE PIE

(Makes 4 jumbo pies) You will need: 4 x greaseproof squares cut into 15cm x 15cm 1 jumbo muffin tray A mixer & mixing bowl with a whisk attachment 3 x medium sized mixing bowls Silicone spatula Zester Ingredients: Base– 100g tennis biscuits finely crushed – 50g melted butter Lemon Curd Filling– 1 tin condensed

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Recipes

chocolate macadamia nut butter brownies

This recipe was shared with me by a local lady, Pauline, who also makes these delicious Macadamia Nut Butters. I decided to showcase the recipe and promote her products, which are available at Sagewood. They come in three flavours – lightly salted, dark roasted and unsalted. All three can be substituted in this recipe. Super

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Recipes

peanut butter fudge muffins

INGREDIENTS:SECTION ACAKE FLOUR – 2 CUPSBROWN SUGAR – ½ CUPCINNAMON – 1 TEASPOONBAKING POWDER – 2 TEASPOONMUESLI – 1 CUPSECTION BMILK – 1 CUPFREE RANGE EGG – 1 EGGVEGETABLE OIL – ½ CUPNATURAL YOGHURT – 3 TABLESPOONSSECTION CFUDGE – 100g / A GOOD CUP FULL BROKEN UPPEANUT BUTTER – 3 LARGE TABLESPOONS METHOD: Preheat your

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Sagewood Light Fruit Cake
Recipes

LIGHT FRUIT CAKE

SECTION A Cake Flour  – 230g Mixed Spice – 1 teaspoon Cinnamon Powder – 1 teaspoon Baking Powder – 1 teaspoon Salt – ½ teaspoon SECTION BVanilla Extract -1 teaspoon Soft Dark Sugar – 100g Molasses – 3 tablespoons Butter – 230g Water – 200ml SECTION CRaisins / Cranberries – 100g Pecan Nuts – 100g Mixed

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Sagewood Rustic Pecan Nut Cookie Recipe
Recipes

RUSTIC PECAN & DRIED FLOWER COOKIES

INGREDIENTS: Butter – room temperature / softened – ½ cup (105g)Granulated Sugar – 1 ½ cups (270g)Free Range Egg – large – 1Stoneground Cake Flour – 1 ½ cups (195g)Vanilla Extract – ½ teaspoonFresh Pecans – coarsely chopped – 1 cup (125g)Dried Flowers – lavender, roses, marigolds, nasturtium – 1 cupLemon Zest – finely grated

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Recipes

STICKY FIG & SWEET POTATO CAKE

SECTION A: Sweet Potato, cubed -200g Figs (fresh or preserve), cubed – 250g Bicarbonate of Soda – 1 teaspoon Water – 250ml SECTION B: Cake Flour – 200g Baking Powder – 2 teaspoons Salt – ¼ teaspoon Butter (room temperature) – 125g Castor Sugar – 200g Free Range Egg – 1 Vanilla Extract / Essence – 1

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