Women Cookie Recipes

100 grated parmesan cheese
100g butter
100g flour

Combine all the ingredients in food processor. Blend until well-mixed into a soft dough. Shape dough into a cylindrical shape and wrap with baking paper. Refrigerated for 6 hours. Cut dough in 0.5cm-thick pieces and arrange on a greased tray. Bake at 180 degrees C for 10 minutes till the cookies turn golden brown. Remove from oven and leaves to cool on wire rack. These cookies can be stored in an airtight container for up to one week. Read more!

Modeled after traditional pinatas, these personal-size candy holders tear open easily, revealing a cache of sweets inside. And since they’re a cinch to put together, they make great favors for a school party.

1. Make a cut along the length of a toilet paper tube, then roll the cardboard into a cone and secure it with tape.

2. Roll the cone in green tissue paper, taking care to fully cover the tip, and tape the tissue paper in place.

3. Remove the cardboard and fill the paper cone with small candies.

4. Tightly twist closed the top to create the chile’s stem. Read more!

The Good

• Great taste, aroma and feel in the mouth.
• Biologically active components caffeine and theobromine act as stimulants.
• The amino acid phenylalanine is a “feel good” body chemical.
• Contains the saturated fat stearic acid, which does not appear to raise cholesterol or increase the risk of thrombosis as other saturated fats do. Read more!

Birthplace: Peru, South America. Introduced into Queensland around 1874. Also called cherimoya, bullock’s heart and atemoya. In season from March to September.

Looks like: an artichoke. Hearth-shaped with a leathery, bumpy green skin. The cream-coloured flesh is dotted with large, shiny black, inedible seeds. The texture is like firm custard.

Tastes like: a combination of pineapple, mango and strawberry, giving a very sweet, rich flavour.

Vital stats: excellent source of vitamin C, good source of fibre and many vitamins and minerals. Provides 305kJ per 100g.
Read more!

For the chocolate ganache:

13/4 ounces heavy cream
4 ounces roughly chopped dark chocolate

For the souffle molds:
3 tablespoons unsalted butter, softened
1 ounce finely grated dark chocolate

For the creme patissiere:
13/4 cups milk
1/2 vanilla bean, split lengthwise and seeds scraped Read more!

1 tablespoon unsalted butter

3 cups freshly grated Parmesan cheese

2 cups low-fat sour cream

1/2 cup all-purpose flour

5 large egg yolks

7 large egg whites Read more!

This is a twist on my Russian grandmother Dolores’s kolacky recipe.

Kolacky Dough:
6 oz. Cream Cheese
.5 lb. unsalted butter
2 egg yolks
3 tsp. granulated sugar
14 oz. pastry flour
1 tsp. baking powder

Kolacky Filling:
3 pints fresh or frozen thawed blueberries Read more!

Cherries contain quercetin, a flavonoid that research suggests may help stave off heart disease. The combination of tart dried cherries and ground flaxseed gives these cookies a one-two disease-fighting punch-not to mention great crunch.

1 cup quick-cooking (not instant) oatmeal
1 cup all-purpose flour
1/2 cup dried tart cherries, chopped
1/2 cup finely ground flaxseed
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packed light brown sugar Read more!

Our melt-in-your-mouth quick bread is a trove of female-friendly essential minerals, including 22 percent of the magnesium and 16 percent of the iron that women need daily. Magnesium helps ease muscle cramps and protects against migraines, while iron prevents fatigue.

1 cup prune or other fruit juice
1/2 cup unprocessed wheat bran
1/3 cup packed light brown sugar
1/3 cup dried currants
2 large eggs
2 tablespoons canola oil
1 cup all-purpose flour
1 2/3 cup ground flaxseed Read more!

Makes 12

300g (2 cups) self-raising flour, sifted
20g (3/4 cup) Splenda
1 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
2 teaspoons ground cinnamon
90g (1 cup) quick-cooking oats
145g (1 cup) macadamia nuts, roughly chopped
125g reduced-fat margarine, melted, cooled
2 eggs
2 tablespoons golden syrup Read more!

Serves 4

1 bunch rhubarb, leaves discarded, stems washed and cut into 5cm lengths
60g (1/4 cup) sugar
60m1 (1/4 cup) strained orange juice
250g (1 punnet) strawberries, hulled, quartered
125m1 (1/2 cup) sour light cream
125m1 (1/2 cup) thickened cream
90g box coconut macaroons (Unibic brand), coarsely chopped

1. Cook the rhubarb, sugar and orange juice in a medium saucepan over a medium heat, stirring occasionally, for 8-10 minutes, or until the rhubarb is tender. Read more!

Serves 4-6

40g butter
50g (1/4 cup, firmly packed) brown sugar
1 small pineapple, peeled, halved, cut into thick slices
1 tablespoon water
Vanilla ice-cream, to serve

1. Place the butter and sugar in a large non-stick frying pan and cook, stirring frequently, over a high the butter melts.
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Serves 4-6

300g frozen cherries
825g can pear halves, drained and halved
3 teaspoons plain flour
230g (2 1/2 cups) rolled oats
110g (1/2 cup) caster sugar
75g (1/2 cup) plain flour
150g unsalted butter
60ml (1/4 cup) golden syrup

1. Preheat the oven to 180°C.
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Serves 6-8

450g store-bought Madeira cake
300g packet frozen raspberries
1 1/2 tablespoons chopped white chocolate
375ml (1 1/2 cups) each thickened cream and milk
60g (1/4 cup) caster sugar
4 eggs
1 teaspoon vanilla extract
vanilla ice-cream

1. Preheat the oven to 180°C.
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Serves 4

1 tablespoon vegetable oil
1 diced brown onion
1 crushed garlic clove
1 red capsicum
250g orange sweet potato (kumara)
1 zucchini
400 g can chickpeas
puff pastry

1. Preheat the oven to 220°C.
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