29 January, 2013


  • Prep Time: 20 minutes
  • Cook Time: 7-8 minutes*
  • Servings: 12 ice cream sandwiches
  • Ingredients

  • 65g butter
    65g (1/3 cup) caster sugar
    1 egg yolk
    1 tsp vanilla extract
    125g (1 cup) plain flour
    Coloured sanding sugar to decorate**
    3/4 cups of strawberry ice cream
  • Directions

  • 1. Place butter and sugar in Thatsa™ Bowl Small and cream together for 2 minutes using electric beaters. Add egg yolk and vanilla extract and beat until combined.
    2. Using the Bake 2 Basics Sift ’N Stor sift in the flour and continue beating until dough forms.
    3. Knead the dough together into a disc and place into Thatsa™ Bowl Junior, Seal and refrigerate for 30-40 minutes.
    4. Preheat the oven to 180°C. Place the TupperChef™ Baking Sheet on a metal tray. Set aside.
    5. Roll out the dough, using the Kids’ Kitchen Rolling Pin on a lightly floured work surface to 5mm.
    6. Using the Flower Cookie Cutter from the Kids’ Kitchen Baking Set, cut out 24 cookies, rerolling the scrapes of dough as required. Sprinkle half of the cookies with coloured sanding sugar to decorate.
    7. Place the cookies on the Baking Sheet and bake for 7- 8 minutes until lightly golden. Cool completely on a wire cooling rack.
    8. For each ice cream sandwich, place 1 small scoop (about 1 tablespoon/12g) of ice cream on a cookie that is undecorated, and top with a decorated cookie. Gently press, to “sandwich” together.
    9. Serve and eat immediately or store in the Antarctica Pack ’N Stor 1.3 Litre container and freeze for later.
    * Rest for 30-40 minutes.
    ** Coloured sanding sugar can be purchased from speciality cake decorating stores, and in store like Let's Cook, and Match Box. If unavailable, use plain white sugar mixed in with food colouring.

One I want to try ... Tupperware BLUEBERRY CRUMBLE BAR


  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Servings: 15 bars
  • Ingredients

  • 160g butter, cold, cubed
    2 cups (300g) self-raising flour
    1/3 cup (30g) desiccated coconut
    2/3 cup (160g) caster sugar
    1 egg
    400g blueberries, fresh or frozen (if frozen allow to thaw)
    1 lemon, zested & juiced
    1/3 cup (60g) icing sugar
    3 tsp cornflour
    Icing sugar to dust
  • Directions

  • 1. Preheat the oven to 180°C. Place the TupperChef™ Slice Form on a metal baking tray and set aside.
    2. In the Quick Chef II, with the triple blade insert, sift flour using the Bake 2 Basics Sift ‘N Stor. Using the Bake 2 Basics Measuring Cups,measure in the caster sugar and coconut. 
    3. Add cubed butter and process until the mixture resembles small breadcrumbs. Add the egg and lemon zest. Turn the handle until well combined to form a crumbly mixture.
    4. Measure out 2 cups of the mixture and reserve for the topping. Press the remaining crumble mixture into the base of the Slice Form using theTupperChef Thin Spatula.
    5. Place blueberries, lemon zest and juice into Thatsa™ Bowl Junior and sift in the icing sugar and cornflour with the Bake 2 Basics Sift ‘N Stor.
    6. Use the TupperChef Spatula to combine the ingredients and pour the berry mixture over the biscuit base.
    7. Crumble the remaining dough on top of the berries and bake for 35-40 minutes until the top is lightly browned and the berry juices begin to bubble.
    8. Allow to cool completely before turning out and cutting into 15 bars.

One I want to try.... Tupperware GARLIC AND CHEESE MINI QUICK BREAD


  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Servings: 10 mini breads
  • Ingredients

  • Ingredients - Cupcakes
    2 eggs
    ¼ cup olive oil
    ¼ cup milk
    140g self-raising flour
    1 tsp baking powder       
    Rock salt and peppercorns to taste
    100g cheddar cheese, grated
    1 garlic clove, minced
    ½ red onion, thinly sliced
  • Directions

  • Method – Cake
    1. Preheat oven to 180°C. Place the TupperChef™ Bar Form on a metal tray and set aside.
    2. Place eggs, oil and milk into a bowl and whisk until well combined.
    3. Sift the flour, baking powder and freshly ground salt and pepper into a separate bowl. Fold in the eggs, milk and oil mixture into the flour with half the grated cheese and minced garlic.
    5. Press mixture into each Bar Form cavity, top with the remaining cheese and onion slices.  Grind over extra salt and pepper and bake for 15 minutes on the bottom shelf of the oven.
    6. Allow to stand for 5 minutes before turning out. Best served warm.

Tupperware 6 Minute Vanilla Pudding

Tupperware 6 Minute Vanilla Pudding
3/4 cup marmalade jam
2 tbs golden syrup
100g butter, softened
2/3 cup castor sugar
2 large eggs
1 vanilla bean or 1 tsp vanilla extract
1 cup self raising flour
1/2 cup dessicated coconut
1/4 cup milk

Method:1. Lightly grease Tupperwave 1 Litre Jug and combine the marmolade and syrup in the base using the TupperChef Spatula.

2. Using electric beaters, cream the butter and sugar in the Bake 2 Basics Small Bowl until light and smooth. Beat in the eggs one at a time. Transfer the mixture to the Bake 2 Basics Large Bowl.

3. With the TupperChef Kitchen Scissors cut the vanilla bean in half lengthwise and gently scrape out the seeds using the TupperChef Paring Knife. Add seeds or extract to the creamed butter mix.

4. Sift the flour with the Bake 2 Basics Sift 'N Store into the creamed butter mixture. Gently fold in the coconut and milk through this mixture.

5. Pour the mixture over the marmalade syrup. Cover, elevate and microwave on high (800 watts) for 6-8 minutes. 
6. Stand for 5 minutes before turning out of the Jug. Serve immediately with cream/icecream/custard.

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