Stained Glass Window Christmas Cake

• 600 grams of dried fruit such as glacé pineapple, apricots, cherries, mango etc chopped into large chunks
• 400 grams dried mixed fruit
• 300 grams dried nuts
• 200 grams chopped chocolate
• 2 eggs
• 1/2 cup brown sugar
• 1 tsp vanilla
• 90 grams butter softened
• 1/2 cup flour
• 1/4 tsp baking powder 

1. Beat eggs till tick and creamy
2. Add sugar and vanilla
3. Beat till sugar dissolves
4. Add softened butter and beat till combined
5. Stir in flours and fruit, nuts and chocolate
6. Press into prepared til and bake in slow oven for 1 1/2 - 2 hours
7. Wrap in foil until required
8. When this cake is sliced thinly it resembles a stained glass window

Chilli Bean Rolls

• 315 grams flaky pastry rolled out flat
• 1 egg lightly beaten
• 440 grams red kidney beans with 2 tbsp chilli sauce and 4 tbsp tomato paste (or canned chilli beans)
• onion chopped finely and lightly fried
• 4 60 grams grated cheese
• 1 tsp ground cumin
• 1 tsp ground coriander

1. Mix ingredients and lightly mash to combine
2. Cut pastry into 8 rectangles
3. Place spoonful of filling on each pastry rectangle
4. Fold edges over and roll to enclose filling
5. Brush with egg and bake in hot oven for 20 minutes until pastry is puffed and golden

Ginger Carrot Muffins

• 1/2 cup golden syrup
• 1/4 cup water
• 40 grams butter
• 1/4 cup brown sugar
• 1 cup flour
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp mixed spice
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 cup grated carrot

1. Combine golden syrup, water, butter and brown sugar and heat till sugar dissolves
2. Sift dry ingredients together
3. Stir in syrup mixture and carrot
4. Put into greased muffin tins and cook in moderate over for 20 - 25 minutes

GInger Fluff Sponge

• 4 eggs
• 3/4 cup sugar
• 1/2 cup cornflour
• 4 tsp self-raising flour
• 1 tsp cocoa
• 2 tsp cinnamon
• 2 tsp ginger
• 2 tsp golden syrup
• 2 tsp butter

1. Beat egg whites until stiff
2. Add sugar and beat well
3. Add yolks
4. Sift dry ingredients 4 times before adding
5. Add butter melted with syrup
6. Bake 15-20 minutes in a moderate oven in sandwich tins
7. Join together with whipped cream when cold

Kumara and ChickPea Soup

• 2 tbsp olive oil
• 1 onion chopped
• 3 cloves garlic crushed
• 1 tsp crushed ginger
• 2 tsp paprika
• 2 tsp ground cinnamon
• 1 tsp nutmeg
• 1/4 tsp cayenne pepper
• 1tbsp tomato paste
• 500 grams kumara diced
• 1 stalk celery diced
• 300 grams can chickpeas drained
• 1 tbsp honey
• 2 tbsp soy sauce
• 2 cups vegetable stock
• 1 cup water
• 2 small zucchini sliced

1. Heat oil and cook onion, garlic and ginger till onion soft
2. Add spices and cook till fragrant
3. Stir in tomato paste
4. Add kumara, celery, chickpeas, honey, soy sauce, stock and water
5. Bring to boil then simmer for 10 minutes until kumara is tender
6. Cool
7. Remove 1/3 of the soup and blend then return to zucchini and bring to boil
8. Serve with crusty bread

Feta and Onion Marmalade Tartlets

• 4 onions finely chopped
• 1 tbsp olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup water
• 1/4 cup brown sugar
• 12 small savory tartlet cases
• 100 grams feta
• parley sprigs

1. Place onion, oil, vinegar, water and brown sugar in a pan and bring to oil
2. Simmer until thick and syrupy
3. Cool
4. Place a spoonful of marmalade into each tart case, top with cheese
5. Heat through
6. Garnish with parsley

Caramel Crunch

• 175 grams butter melted
• 1 1/2 cups flour
• 1 tbsp cocoa
• 125 grams sugar
• 1 tsp baking powder
• 1/2 tsp vanilla
• 2 tbsp golden syrup
• 1/2 tin condensed milk sweetened
• 50 grams butter
• 1/2 cup brown sugar

1. Mix butter, flour, cocoa, sugar baking powder and vanilla
2. Put 3/4 into the bottom of a lined slice tin
3. Heat golden syrup, condensed milk, butter and sugar till melted and thickened
4. Spread over bottom
5. Crumble remaining mixture on top
6. Bake in a medium over for 30 minutes until golden

White Chocolate Caramel Fudge

• 2 cups sugar
• 250 grams butter
• 1/3 cup light corn syrup
• 2 x 395 gram tins of sweetened condensed milk
• 1 x 180 gram block white chocolate

1. Combine sugar, butter, corn syrup and condensed milk in a large pan
2. Stir without boiling until sugar is dissolved
3. Bring to boil
4. Simmer for 20 minutes until thickened and darkens slightly
5. Stir in chocolate and mix well
6. Spread into pan lined with baking paper
7. Cool and cut into squares

Rocky Road

• 375 grams packet of chocolate chips or chocolate buttons
• 100 gram packet of mini marshmallows
• 2 cups rice bubbles

1. Melt chocolate for 30 seconds in microwave
2. Stir
3. Continue this until chocolate is melted
4. Stir in rice bubbles and marshmallows
5. Press into a lined slice tin and flattened
6. If desired drizzle over extra chocolate once set

Lemon & Pistachio Slice

• 395 gram tin sweetened condensed milk
• 250 gram butter
• zest of 1 lemon finely grated
• 2 x 250 packets of plain biscuits crushed
• 2 x 70 gram packet pistachios chopped

Icing

• 2 cups icing sugar
• 30 gram butter softened
• juice of 1 lemon

1. Heat condensed milk and butter until butter is melted
2. Add lemon zest
3. Mix in biscuits and nuts (reserve a few for the topping)
4. Blend icing ingredients and spread over
5. Sprinkle over reserved nuts

Tempura Battered Vegetables

• 2/3 cup flour
• 2/3 cup cornflour
• 1/2 tsp salt
• 1 cup chilled soda water
• veges for battering (capsicum, courgettes, cauliflower, broccoli)

1. Whisk together flour, cornflour, salt and soda water until smooth
2. Pop in fridge while preparing vegetables
3. Cut vegetables into even slices
4. Coat vegetables in batter and deep fry
5. Drain on paper towels
6. Serve with a dipping sauce of soy sauce and chili sauce mixed

Banana Bran Muffins

• 2 cups flour
• 3 tsp baking powder
• 2 tsp cinnamon
• 1 cup bran
• 2/3 cup sugar
• 1 tbsp golden syrup
• 2 eggs
• 3/4 cup milk
• 60 grams melted butter
• 3 ripe bananas mashed

1. Stir together flour, baking powder, cinnamon, bran and sugar
2. Heat milk and golden syrup
3. Add melted butter and milk
4. Beat in eggs and add mashed bananas
5. Make well in middle of dry ingredients
6. Stir together until just mixed
7. Put into greased muffin tins
8. Bake at 200 degrees Celsius for 15 minutes till risen and golden brown

Caramel Macadamia Slice

• 150 grams butter softened
• 1/3 cup sugar
• 1/2 tsp vanilla essence
• 2 cups flour sifted
• 395 grams can sweetened condensed milk
• 75 grams butter
•  1/4 cup brown sugar
• 2 tbsp golden syrup
• 70 grams macadamias roughly chopped

1. Cream butter and sugar
2. Mix in vanilla then hold in flour
3. Press 3/4 mixture into the bottom of a prepared slice time
4. Place condensed milk, butter, sugar and golden syrup in a bowl
5. Microwave on high for 1-2 minutes until butter has melted
6. Stir then cook for 2 - 4 minutes until thick
7. Pour caramel over base
8. Mix macadamias through the rest of the base mixture and sprinkle over the top
9. Bake 20 - 25 minutes in medium oven until golden

Macadamia and White Chocolate Biscuits

• 175 grams butter softened
• 1 1/4 cups sugar
• 1 egg
• 1 tsp vanilla essence
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 200 grams white chocolate chips
• 150 raw macadamias roughly chopped

1. Cream butter and sugar
2. Add egg and vanilla and continue beating
3. Sift in flour, baking powder and salt and mix
4. Stir in chocolat and nuts
5. Roll heaped tablespoons of mixture into balls, flatten slightly and place on baking trays
6. Bake in medium oven 15 minutes or unti just beginning to colour

Berry Mousse Cake

• 250 grams fresh raspberries
• 4 tsp gelatine
• 1/4 cup boiling water
• 1/4 cup sugar
• 250 grams mascarpone
• 200 ml whipped cream
• 10 - 12 sponge finger biscuits or 10 - 12 slice sponge cake
• icing sugar for dusting

1. Purée raspberries
2. Sprinkle gelatine over boiling water and stir till dissolved
3. Cool
4. Whisk raspberry purée, sugar, mascarpone and cooled gelatine
5. Fold in whipped cream
6. Pour 1/3 of the mixture into a 5 cup capacity loaf pan lined with plastic wrap
7. Top with a layer of sponge
8. Repeat again
9. Top with remaining mousse
10. Leave to set for four hours or overnight
11. Dust with icing sugar to serve

Berry Smoothie

• 1 tbsp honey
• 1 cup yoghurt
• 1/2 - 3/4 cup milk
• 1 1/2 cups frozen berries

1. Blend in food processor
2. It too thick add more milk

White chocolate and berry shortcake

• 200 grams butter
• 1 cup sugar
•  1 egg
• 1 tsp vanilla essence
• 2 cups flour sifted
• 2 tsps baking powder
• 2 cups frozen berries
• 1/2 cup chopped white chocolate
• icing sugar and cream to serve

1. Cream butter and sugar
2. Add eggs and vanilla and beat well
3. Fold in flour and baking powder
4. Press 2/3 of mixture into a slice baking pan
5. Spoon berries over and sprinkle with chocolate
6. Sprinkle with remaining shortcake mixture
7. Bake 35 - 40 minutes in a medium oven until golden
8. Serve dusted with icing sugar and accompanied with whipped cream

Triple Decker Cheesecake

• 1/2 cup cream
• 450 grams chocolate chips
• 300 ml water
• 200 grams raspberries (fresh or frozen)
• 3 tbsp sugar
• 2 tsp gelatine
• 400 grams cream cheese
• 120 grams caster sugar (additional)
• 300 ml cream (additional)

1. Line a 23cm loose bottomed cake tin
2. Pour first measurement of cream and chocolate chips into a bowl and melt till smooth
3. Pour mixture into tin and chill till firm
4. Simmer water, berries and first measure of sugar for two minutes
5. Sprinkle gelatine over and leave to cool to room temperature
6. Beat cream cheese, second measure of sugar, and cream until thick
7. Spread over chocolate base
8. Pour over cooled jelly mixture and leave to set for 2 hours

Raspberry Royale

• 85 gram packet raspberry jelly crystals
• 1 tsp gelatine
• 1 cup boiling water
• 125 grams cream cheese
• 1/14 cup thickened cream
• 1/2 cup fresh raspberries
• 250 gram jam sponge roll

1. Put jelly, gelatine and water in a small bowl and stir to dissolve
2. Set in fridge for 30 minutes
3. Beat cream cheese and cream till smooth
4. Add cool jelly and beat 3 minutes on medium speed
5. Add raspberries
6. Cut cake into 1 cm slices and line bottom and sides of serving bowl
7. Spread raspberry filling on top of cake and cover with plastic wrap
8. Put in fridge for 4 hours or overnight
9. Can also be made with strawberries 

Apricot, White Chocolate and Cranberry Slice

• 1 packet plain biscuits crushed
• 1/2 cup dried cranberries
• 1/2 cup dried apricots
• 100 grams white chocolate chopped
• 1/2 can sweetened condensed milk
• 125 grams melted butter

1. Mix together all ingredients and press into a slice pan

Icing

• 100 grams white chocolate
• 1 cup icing sugar

1. Melt chocolate and mix with icing sugar and a little hot water till spreadable
2. Spread over slice base
3. Chill and cut into squares

Bubble Crackles

• 250 grams jersey caramels chopped
• 1 tbsp golden syrup
• 60 gram butter
• 250 grams dark chocolate chopped
• 3 cups Rice Bubbles
• 100 grams white marshmallows

1. Melt caramels, golden syrup and 1/2 the chocolate in a bowl in the microwave
2. Mix Rice Bubbles into the mixture and press into the a slice dish
3. Put remaining chocolate and marshmallows in a bowl
4. Cook in microwave, medium temperature for 45 seconds
5. Beat till smooth
6. Spread over caramel mixture
7. Leave to set and cut into squares

Passionfruit Slice

• 200 grams butter
• 2 packets plain biscuits crushed
• 1/2 can sweetened condensed milk
• 1/4 cup passionfruit pulp
• 1/4 cup desiccated coconut

1. Melt butter over a gentle heat
2. Add condensed milk, passionfruit pulp and stir
3. Stir in biscuits and coconut
4. Flatten in a slice tin

Icing:

• 1 tbsp softened butter
• 2 tbsp cream cheese
• 2 tbsp passionfruit pulp
• 2 cups icing sugar

1. Cream butter and cream cheese
2. Mix in passionfruit and icing sugar
3. Spread over base, chill and cut when cold

Lemon Meringue Pie - Sweetened Condensed Milk Version

• 250 grams crushed plain biscuits
• 125 grams butter melted
• 400 gram tin sweetened condensed milk
• 3 eggs separated
• 1/2 cup lemon juice
• 2 tsp lemon rind
• 1/2 cup sugar

1. Combine biscuit crumbs and butter and press into base of tin, refrigerate till firm
2. Beat together condensed milk, egg yolks, lemon juice and rind
3. Pour over biscuit base
4. Beat egg white till soft peaks form and beat in sugar till stiff
5. Spoon meringue over filling
6. Bake in medium over for 15-20 minutes 

Blueberry Cake

• 125 grams butter
• 1 cup sugar
• 2 large eggs separated
• 1 tsp vanilla
• 1/2 cup milk1 1/2 cups blueberries lightly floured
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt

1. Cream butter and sugar
2. Add egg yolks and vanilla 
3. Stir in 1/3 flour and baking powder sifted together
4. Stir in 1/2 milk
5. Add another 1/3 flour
6. Stir in remaining milk then remaining flour
7. Fold in stiffly beaten egg whites then blueberries
8. Sprinkle top with sugar
9. Bake in medium oven for 45 - 50 minutes

Chocolate mint log

• 600 ml cream
• 1/4 cup icing sugar
• 1/4 cup chocolate or creme de menthe liqueur
• 2 x 35 gram chocolate bars finely chopped
• 1 250 gram chocolate chip biscuits
• extra chocolate to decorate

1. Beat cream, icing sugar and liqueur in large blow till soft peaks form
2. Fold in chopped peppermint chocolate
3. Sandwich biscuits together with cream shaping into a log on a serving plate
4. Cover log with remaining cream
5. Refrigerate for 4 hours or overnight
6. Dust with cocoa and sprinkle with chocolate to serve

Caramel bananas

• 4 large banans
• 1 tbsp butter
• 1/2 tsp ground cinnamon
• 1/3 cup brown sugar
• 1/2 cup coconut cream

1. Peel banans and cut diagonally into 3 slices
2. Melt butter in frying pan 
3. Add cinnamon and banana pieces - cook for a few minutes turning occasionally - remove bananas
4. Add sugar and stir till it caramelises
5. Stir in coconut cream and simmer till thickens slightly
6. Return bananas to ban and shake gently to mix
7. Serve with ice cream

Quick steamed pudding

• 3/4 cup brown sugar
• 1 tbsp butter
• 1 cup milk
• 1 cup mixed dried fruit
• 1 tsp baking soda
• 1 cup wholemeal flour
• 1 tsp mixed spice

1. Bring to boil sugar, butter, milk and fruit
2. Stir in baking soda
3. Cool and add flour
4. Turn mixture into greased bowl - do not cover
5. Place in saucepan and quater full with rapidly boiling water - keep watching and adding water as necessary
6. Boil for 45 - 60 minutes

Oreo Cheesecake

• 350 grams oreo cookies crushed
• 100 grams butter melted
• 800 grams cream cheese
• 4 eggs beaten
• 175 grams sugar
• 200 ml cream
• 350 grams oreo cookies coarsely broken
• 400 grams sour cream
• 2 tbsp sugar 
• chocolate curls for topping

1. Mix first measure of cookies and melted butter
2. Line base of the cheesecake tin
3. Beat cream cheese, eggs and sugar till smooth
4. Stir in cream
5. Pour half filling over base, top with broken biscuits and add remaining filling
6. Bake 190 degrees Celsius for 25 minutes or until set
7. Remove and increase temperature to 240 degrees Celsius
8. Mix sour cream, with last measure of sugar and spread over top
9. Bake for 5 minutes
10. Cool, top and serve

Cream Cheese Ice Cream

• 250 grams cream cheese softened
• 7/8 cups sugar
• 1 large or 2 small eggs
• 2 tsp lemon juice
• 1 tsp vanilla
• 2 cups cream

1. Beat cream cheese and sugar till smooth
2. Beat in eggs, lemon juice and vanilla
3. Beat in cream
4. Freeze (in ice cream maker if possible)

Cassata

• 2 litres vanilla ice cream
• 1/2 cup chopped glace cherries
• 1/3 cup slivered toasted almonds
• 125 dark chocolate chopped
• 1/2 cup cream
• 1/2 cup choc bits
• 1/2 cup vanilla custard - pouring
• 2 tbsp cream (extra)

1. Line a pudding basin with glad wrap
2. Divide ice cream between three bowls
3. Add cherries and almonds to one bowl 
4. Combine chocolate and cream till melted, cool and add to another 1/3 ice cream with choc bits
5. Combine custard and cream with the remaining ice cream and mix
6. Fill the pudding bowl with the three mixtures in your desired pattern and freeze 

Note: This can be placed in bowl either in horizontal or vertical layers or any other way you wish. 

Bavaroise tartlets

• 250 ml cream
• 5 tbsp lemon curd
• 2 tsp gelatine
• 2 tbsp boiling water
• tartlet cases

1. Whip cream
2. Add gelatine dissolved in boiling water to lemon curd
3. Mix and add to cream
4. Spoon into tartlet cases and let set

Cookies and cream ice cream

• 600 ml cream
• 395 gram tin sweetened condensed milk
• 1 tsp vanilla essence
• 150 grams chocolate biscuits crushed

1. Beat cream, condensed milk and vanilla together until thick and creamy
2. Fold in biscuits
3. Freeze until solid

Chocolate Mousse - Caramello

• 250 grams cake of caramello chocolate
• 300 ml cream

1. Melt chocolate and stir in 150 ml cream
2. Beat remaining cream and fold into chocolate mixture
3. Chill until firm

Flummery

• 85 gram packet jelly crystals
• 1 cup boiling water
• 375 ml can evaporated milk, chilled until very cold

1. Dissolve jelly crystals in boiling water
2. Cool
3. Beat milk until thick
4. Add jelly mixture
5. Beat until thick and well combined

Sticky Date Pudding

• 1 1/4 cup dates chopped
• 1 cup water
• 1 tsp baking soda
• 60 grams butter
• 2 eggs
• 1 1/2 cups flour
• 2/3 cup sugar
• 1 tsp vanilla

1. Boil together dates and water until mushy
2. Add baking soda and butter - stir till butter melted
3. Cool a little then add remaining ingredients
4. Bake at 190 degrees Celsius for 25 minutes
5. Serve warm with sauce and whipped cream

Sauce

• 2/3 cup brown sugar
• 2/3 cup cream
• 50 grams butter
• 1/2 tsp vanilla

1. Melt butter and sugar together
2. Add cream and vanilla
3. Stir until well mixed

Fruit cake - no eggs no butter .....

• 1 kg dried mixed fruit
• 2 cups orange juice
• 2 rounded cups self-raising flour
• 2 tsp mixed spice
• 1/2 cup sugar (optional)

1. Soak fruit in juice overnight
2. Sift in flour and spice
3. Bake in a slow oven for about 1 1/2 hours

Ginger Syrup Cake

• 3/4 cup crystallised ginger
• 1 1/2 cups water
• 1/2 cup brown sugar
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 125 grams soft butter
• 2 large eggs
• 1 1/2 cups self-raising flour
• 1/2 cup milk

1. Place ginger, water first measure of brown sugar and honey in a pot and bring to boil
2. Simmer for 10 minutes
3. Cream butter, second measure of brown sugar and white sugar
4. Beat eggs and add
5. Add flour and milk and stir through
6. Remove ginger from syrup and slice thinly - add 3/4 of it to the cake batter
7. Pour into tin and bake in medium oven for about an hour
8. When cooked but still warm remove and pour syrup over and allow to soak in.

Pumpkin Cake

• 125 grams butter
• 1 1/2 cup sugar
• 2 eggs
• 2/3 cup milk
• 1 cup cooked pumpkin pulp
• 1 3/4 cup flour
• 2 tsp baking powder
• 1 tsp soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger

1. Cream butter and sugar
2. Add eggs
3. Combine pumpkin and milk and add
4. Sift dry ingredients and add
5. Bake 35 - 45 minutes in a medium oven
6. Ice with cream cheese or vanilla icing

Irish Cream - Baileys style

• 1 tin evaporated milk (375 ml)
• 1 tin sweetened condensed milk (350 ml)
• 2 eggs
• 1 tsp instant coffee
• 1 1/2 tbsp drinking chocolate
• 1 tsp vanilla essence ( or coconut)
• 1 1/2 cups whisky

1. Whisk all ingredients together
2. Keep in fridge

Lemon slice

• 100 grams butter
• 1/4 cup icing sugar
• 1 cup flour
• 2 eggs
• 2 tbsp lemon juice
• 2 tsp grated lemon rind
• 1 cup sugar
• 2 tbsp flour
• 1/2 tsp baking powder
• 1 tbsp icing sugar

1. Beat butter and icing sugar till smooth
2. Stir in flour and mix
3. Press evenly into slice tin
4. Bake at 180 degrees Celsius for 20 minutes
5. Beat eggs and stir in lemon juice and rind
6. Stir in sugar, flour and baking powder
7. Pour over base and bake for another 25 minutes
8. When cool sprinkle with icing sugar

Chocolate Cheesecake Brownie

Filling mixture

• 200 grams cream cheese
• 60 grams softened butter
• 1 tsp vanilla essence
• 1/4 cup caster sugar
• 2 eggs
• 2 tbsp flour

1. Beat together butter, cream cheese and vanilla till smooth
2. Add sugar and eggs
3. Stir in flour

Cake mixture

• 200 grams dark chocolate
• 50 grams butter
• 2 eggs
• 3/4 cup sugar
• 3/4 cup flour
• 1/2 tsp baking powder

1. Melt chocolate and butter together
2. Cool
3. Beat eggs till thickened
4. Beat in sugar
5. Stir in chocolate and butter mixture
6. Stir in flour and baking powder
7. Spread 2/3 of mixture in a sponge roll tin
8. Pour filling over
9. Drizzle rest of brownie mixture over the top
10. Bake at 170 degrees Celsius for about 25 minutes

Apricot and Brown Sugar Slice

• 125 grams butter
• 1/2 cup brown sugar
• 1/2 tin sweetened condensed milk
• 1 cup chopped dried apricots
• 1 x 250 gram packet of crushed biscuits

1. Heat butter, brown sugar and condensed milk till butter melts
2. Add apricots and biscuits
3. Mix and press into sponge roll tin
4. Can be iced or sprinkled with dried coconut

Microwave Creamed Rice

• 1/2 cup rice
• 1/2 cup boiling water
• 1/4 cup sugar
• 4 cups milk
• 1/2 tsp vanilla essence

1. Pour boiling water over rice and microwave on high for 2 minutes
2. Add sugar and milk and microwave on high for about 10 minutes (until nearly boiling)
3. Microwave on low power for about 40 minutes (until desired thickness and rice is soft and creamy)
4. Add vanilla essence

Fudge slice (crushed biscuits)

• 250 grams butter
• 250 grams sugar
•  2 tbsp cocoa
• 2 eggs
• 2 packets plain biscuits crushed

1. Boil butter, sugar and cocoa
2. Cool and add eggs and crushed biscuits
3. Press into slice pan
4. Ice with chocolate icing and sprinkle with coconut if desired

Plain biscuits .. any way you like ..

• 100 grams butter
• 125 grams sugar
• 1 egg
• 170 grams flour
• 1 tsp baking flour
• 2 tbsp cocoa (optional)

1. Cream butter and sugar
2. Add egg
3. Add dry ingredients
4. Bake 10 - 15 minutes in a medium oven
5. Can add chocolate chips, dried apricots, nuts, sultanas and mixed spice etc 

Ginger Beer Fruit Cake

• 375 ml ginger beer
• 1.5 kg dried fruit and nuts
• 300 grams butter
• 300 grams sugar
• 6 eggs, beaten
• 560 grams flour, sifted
• 1 1/2 tsp baking powder

1. Boil dried fruit in ginger beer for 1 minutes and add butter
2. Stir till melted
3. Add sugar and cool to room temperature
4. Add eggs alternately with flour
5. Bake 150 degrees Celsius for about 2 - 3 hours until skewer inserted in the middle comes out clean

Cow Pats

• 4 tbsp milk
• 6 ounces sugar
• 4 ounces butter
• 2 tbsp sifted cocoa
• sultanas
• milk powder
• coconut

1. Melt sugar, milk and butter
2. Add sifted cocoa and enough milk powder to make a firm mixture
3. Roll into balls and roll in coconut

Never Fail Fruit Cake

• 450 grams sultanas
• 250 grams butter
• 3 eggs
• 250 grams sugar
• 340 grams flour
• 1 tsp baking powder

1. Cover fruit with water and boil for 5 minutes
2. Strain and add butter
3. Beat sugar and eggs and add
4. Add flour and baking powder sieved
5. Bake about 90 minutes in a medium/low oven

Lolly Cake

• 120 grams butter
• 250 malt biscuit crumbs
• 180 pkt eskimo type lollies - cut into pieces
• 1/2 tin condensed milk

1. Melt butter and condensed milk together
2. Stir in rest of ingredients
3. Press into slice tin and chill

Carrot Cake

• 2 cups sugar
• 2 cup salad oil
• 4 eggs
• 1 tsp vanilla 
• 2 cups flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 1/2 tsp baking soda
• 2 cups shredded carrots
• 1 tin drained crushed pineapple

1. Stir together sugar and oil
2. Beat in eggs and stir in vanilla
3. Stir in dry ingredients
4. Add carrot and pineapple
5. Bake 45 minutes in a medium oven
6. Ice with cream cheese icing

Apricot Fudge Slice

• 125 grams butter
• 1/2 cup brown sugar
• 1/2 tin sweetened condensed milk
• 1 cup chopped dried apricots
• 1 x 250 gram packet of plain biscuits crushed

• 100 gram butter
• 1 1/2 cups icing sugar
• grated rind and juice of 1 lemon
• 1-2 tbsp hot water

1. Melt butter, brown sugar and condensed milk
2. Add apricots and biscuits
3. Spread into a slice tin
4. Beat butter until light and fluffy
5. Add icing sugar, lemon and enough water so you have a light fluffy mixture
6. Spread over slice

Oma's Boiled Chocolate Cake

The best easiest chocolate cake ever .... can be doubled or tripled (cook in roasting dish) very easily... makes a great and versatile birthday cake as seen below decorated with chocolate fingers and Skittles.

• 1 1/2 cup sugar
• 1 cup cold water
• 110 grams butter
• 2 tbsp cocoa
• 1/2 tsp baking soda
• 2 eggs
• 1 1/2 cups self-raising flour

1. Boil sugar, water, butter and cocoa
2. Let cool
3. Beat eggs and baking soda
4. Beat into cocoa mixture
5. Beat in flour
6. Bake moderate over 30 - 40 minutes

Ginger Nut Chocolate Treats

• 150 grams packet crystallised ginger
• 1/2 cup roasted mixed nuts
• 300 grams chocolate

1. Melt chocolate and mix in ginger and nuts
2. Plop spoonfuls onto baking paper and let set

Christmas Pudding Truffles

• 1 cup dried fruit - soaked in 1/4 cup boiling water
• 2 1/2 cups chocolate cake crumbs
• 125 grams dark cooking chocolate melted
• white chocolate
• red and green cherries for decorating

1. Mix fruit, cake crumbs and chocolate
2. Roll into balls and put into fridge to harden
3. Roll in chocolate (optional)
4. Decorate like little plum puddings with green and red cherries

Toffee Pop Truffles

• 250 toffee pop biscuits crumbed
• 125 grams cream cheese
• 1/2 cup icing sugar
• 1/4 cup sieved cocoa to roll

1. Mix biscuits, cream cheese and icing sugar
2. Chill until it is firm enough to roll
3. Roll into balls and coat in sieved cocoa

Pistachio and Apricot slice

• 80 grams butter
• 1 tin sweetened condensed milk
• 500 grams chocolate
• 1/2 cup shelled pistachio nuts
• 1 cup chopped dried apricots

1. Melt butter, condensed milk and chocolate over a low heat
2. Mix in nuts and apricots
3. Spread into lined slice tin
4. Put in fridge until set

Cream cheese fudge

• 225 grams cream cheese
• 225 melted chocolate
• 1 tsp vanilla essence
• 115 grams chopped nuts

1. Beat cream cheese till smooth
2. Beat in chocolate and vanilla
3. Stir in nuts
4. Refrigerate until set
5. Will keep for 2 weeks

Caramel Ice Cream

• 1 can caramel sweetened condensed milk (dulce de leche)
•  300 ml cream
• 1 tsp vanilla essence

1. Stir caramel until smooth
2. Whip cream and vanilla essence
3. Stir both mixtures together
4. Put in freezer till frozen

Pineapple shortcake

• 100 grams butter
• 50 grams sugar
• 1 egg
• 150 grams four
• 1 tsp baking powder
• tin crushed pineapple
• 1 tbsp custard powder
• 1 tbsp cornflour
• 3/4 cup sugar
• 3/4 cup water

1. Cream first measure of sugar with butter
2. Add egg and beat
3. Add flour and baking powder and mix
4. Press into sponge roll tin
5. Bake in medium over for 10 - 15 minutes
6. Heat pineapple with custard powder and cornflour, sugar and water until thick
7. Cool
8. Spread on top of cooked shortcake

Ginger Beer Plant

To start your plant ...

• 1/2 tsp sugar
• 1/2 tsp ground ginger
• 1/2 dried yeast
• 1 cup warm water
• additional sugar and ground ginger

• 4 cups sugar
• 1/2 cup lemon juice

1. Put ingredients into a jar and feed each day with 1/2 tsp ground ginger and 1/2 tsp of sugar for a week
2. Strain liquid, keep liquid and reserve sediment
3. Dissolve 4 cups sugar in 6 cups water over medium heat
4. Add 18 cups water, lemon juice and liquid from strained ginger plant
5. Mix and bottle
6. Divide sediment between 2 jars and add 1 cup warm water to each
7. Continue to feed as before
8. Ginger beer is ready to drink between 5 days and 3 weeks

Hokey Pokey Ice cream

• 500 ml cream
• 1 can sweetened condensed milk
• 2 crunchie bars - crushed

1. Whip cream till soft peaks form
2. Beat in condensed milk
3. Stir in crunchie bars

Brown bean and rice salad

• 1 cup cooked brown beans
• 1 cup cooked rice
• 1 cup whole kernel corn
• 1/2 cup sliced celery
• 1/2 red onion sliced

1. Mix all together
2. Dress with favourite dressing

Cheese muffins

• 1 cup flour
• 2 tsp baking powder
• 1 cup grated cheese
• salt and pepper
• 1/2 cup milk
• 1 egg

1. Mix flour, baking powder, grated cheese, salt and pepper
2. Whisk together egg and milk
3. Add to dry ingredients
4. Stir till just mixed
5. Cook in muffin tins
6. Bake 10 minutes till golden

Vegetable bake

• 2 tins tomatoes
• 1 cup vegetable stock
• 1 1/4 cups red lentils
• 1 tsp pepper sauce
• 1/4 cup olive oil
• 185 grams broccoli florets
• 2 large carrots sliced
• 1 large leek trimmed and sliced
• 2 cloves garlic crushed
• 1 red pepper sliced
• 3 zucchini sliced
• 75 grams grated cheese
• 1 cup fresh breadcrumbs

1. Put tomatoes and lentils in a pot. Bring to boil and simmer for 20 minutes
2. Add sauce
3. Stir fry in oil the broccoli, carrots and leek for 3 minutes
4. Add zucchini, garlic and pepper, fry another 3 minutes
5. Spoon vegetable mixture into large dish
6. Pour over lentil and tomato mixture
7. Combine breadcrumbs and cheese and sprinkle over
8. Bake 30 minutes until golden brown

Brown rice salad

• 500 grams brown rice - cooked till tender
• 450 grams whole kernel corn
• 6 radishes
• 3 sticks celery
• 4 spring onions
• 3 tbsp chopped parsley
• 1/3 cup oil
• 1/3 cup white vinegar
• 1 tsp mustard
• 1 clove garlic crushed

1. Mix together rice, corn, radishes, celery, onions and parsley
2. Shake together oil, vinegar, mustard and garlic
3. Pour dressing over salad

Chickpea and pumpkin casserole

• 1 1/2 cups cooked chickpeas, cubed and boiled gently
• 400 grams pumpkin
• 1 clove garlic
• 1 onion chopped
• 4 drops hot pepper sauce
• 1 cup grated cheese
• 10 grams butter

1. Mash pumpkin 
2. Fry onion and garlic gently in butter and add to pumpkin
3. Mix in remaining ingredients
4. Spread into pan and bake for 30 minutes until hot through

Peppermint cream muffins

• favourite chocolate muffin mixture
• 8 peppermint creams or after dinner mints

1. Make chocolate muffin mixture
2. Fill cases 1/3 full, place in 2/3 an after dinner mint
3. Fill with another 1/3 mixture
4. Bake in a medium oven for 10-15 minutes

Blueberry muffins

• 2 cups flour
• 1/2 cup sugar
• 3 tsp baking powder
• 1 cup milk
• 1 egg
• 50 grams melted butter
• 3/4 cup frozen blueberries

1. Sift together dry ingredients
2. Stir in blueberries
3. Mix wet ingredients
4. Make well in centre of dry ingredients and pour in wet ingredients
5. Blend all together without over mixing
6. Medium oven for 20-25 minutes

Sticky nut rolls

• 1/4 tsp baking soda
• 1/4 cup sugar
• 1 tsp salt
• 1 package dried yeast
• 3 cups flour
• 1 cup buttermilk
• 3 tbsp salad oil
• 4 tbsp water
• 6 tbsp melted butter
• 3/4 cup brown sugar
• 3/4 cup walnut or pecan pieces
• 1 tsp ground cinnamon

1. In large bowl combine baking soda, sugar, salt, yeast and 1 cup flour. 
2. Warm buttermilk in pan with oil. 
3. Add to flour and beat mix electric beater on high for 2 min
4. Stir in 1 1/2 cups remaining flour and beat with spoon till smooth. 
5. Knead dough in remaining of flour for 10 minutes till smooth and elastic
6. Let dough rest while preparing pans. 
7. In small bowl combine water, 4 tbsp melted butter, 1/2 cup brown sugar. 
8. Spread amongst 12 muffin tins
9. Top with chopped nuts
10. Roll dough into a large rectangle, brush with remaining butter
11. Sprinkle with remaining brown sugar and cinnamon
12. Roll and cut into 12 equal slices
13. Place in muffin tins and let rise for about 90 minutes in warm place until doubled in size
14. Bake in a medium oven for about 25 minutes
15. Invert onto a serving plate but let tin stay on for about 10 minutes to let the juices soak through the rolls

Oaty Pancakes

• 3/4 cup milk
• 3/4 cup rolled oats
• 1 egg
• 1/2 cup self-raising flour
• 3 tbsp sugar
• 2 tbsp butter melted

1. Mix milk and oats and let stand for 3 minutes
2. Add remaining ingredients
3. Cook in buttered frypan

Vegetable self-crusting quiche

• 1 tsp oil
• 2 finely chopped onions
• 2 crushed cloves garlic
• 4 cups cubed vegetables cooked
• 1 cup grated cheese
• 1/2 cup self-raising flour
• 1/2 cup milk
• 3 eggs

1. Fry onion lightly 
2. Put vegetables into a quiche dish
3. Mix remaining ingredients
4. Pour over vegetables
5. Sprinkle additional cheese over the top
6. Bake 200 degrees Celsius for 30 minutes until cooked

Sweet and sour yams

• 500 grams yams
• 2 tbsp butter
• 2 tbsp honey
• 1 tsp ground ginger
• 1 tbsp cider vinegar
• 1/2 tsp salt

1. Combine all ingredients and pour over yams
2. Bake 180 degrees Celsius for 1 hour

Parmesan potatoes

• 6 cups cubed potatoes - lightly cooked
• 2 tbsp olive oil (or margarine olive oil mix)
• 1 tsp crushed garlic
• parmesan cheese to sprinkle

1. Melt oil/margarine
2. Add garlic and potatoes and cook 5 minutes
3. Spread into ovenproof dish
4. Sprinkle with parmesan
5. Cook 15 minutes

Pumpkin Bake

• 1 kg pumpkin peeled and chopped into chunks
• 1 tbsp butter
• 1/4 cup grated cheese
• 2 tbsp sour cream
• 2 tbsp self-raising flour
• 2 eggs
• 1/2 cup grated cheese extra

1. Boil pumpkin and mash with butter
2. Stir in cheese, sour cream and season with salt and pepper
3. Whisk in flour and eggs
4. Spread in baking dish and sprinkle cheese over the top
5. Bake 180 degrees Celsius for 30 minutes 

New Potatoes with Sun-Dried Tomatoes

• 750 grams new potatoes
• 1 tbsp vinegar
• 1 tbsp mustard
• 1/2 cup olive oil
• 2 tbsp finely chopped sun-dried tomatoes

1. Beat dressing ingredients together
2. Cook potatoes until tender
3. Cut into large cubes
4. Pour dressing over while still warm

Honeycomb Chocolate Ice cream

• 1/3 cup sugar
• 3 tbsp golden syrup
• 1 tsp baking soda
• 150 grams chocolate chips
• 300 ml cream
• 3 eggs
• 1/2 cup sugar

1. Grease a baking tray
2. Combine sugar and golden syrup in a pot
3. Stir until sugar dissolves
4. Stir for one minute until golden
5. Stir in baking soda
6. Pour onto baking tray to set
7. Place 1/4 cup of cream and chocolate in heatproof bowl
8. Heat until chocolate is melted
9. Break honeycomb into small pieces
10. Whip remaining cream
11. Whip egg whites
12. Beat yolks and sugar then beat into chocolate
13. Fold in whipped cream into chocolate mixture
14. Fold in egg whites into chocolate mixture
15. Freeze for about 6 hours

Highlander Cheesecake

This was by far my favourite cheesecake recipe from when I was a child ... not so much now but here it is anyway.

• 2 cups biscuit crumbs
• 100 grams butter melted
• 1/4 cup water
• 1 tbsp gelatine
• 250 grams cream cheese
• 1 can Highlander sweetened condensed milk
• 1/4 cup lemon juice
• 2 tsp grated lemon rind

1. Combine biscuit crumbs and melted butter and press into base of lined springform tin
2. Chill
3. Soak gelatine in water for 5 minutes
4. Heat gradually until gelatine dissolves
5. Beat cream cheese and condensed milk
6. Beat in gelatine and lemon juice and rind
7. Pour into crumb case and chill until set

Cheesy pizza twists

• 125 grams cream cheese
• 1/4 cup grated cheese
• 1 tbsp grated parmesan cheese
• 1 tsp dried herbs
• 1 pkt tomato dried soup mix
• 1/2 onion finely chopped
• 4 sheets ready rolled puff pastry
• 1 egg lightly beaten

1. Combine cheeses, herbs, soup mix and onion
2. Spread over two of the pastry sheets
3. Place remaining pastry on top and press together
4. Cut into strips approximately 10cm by 2cm
5. Place on lightly greased oven tray
6. Brush with beaten egg
7. Bake 220 degrees Celsius for 12 -15 minutes

Ginger and Bran Muffins

• 1 cup milk
• 1 tbsp golden syrup
• 1 beaten egg
• 1/2 cup sugar
•  1/2 cup rolled oats
• 50 grams butter
• 1 tsp baking soda
• 1 cup bran
• 1 cup flour
• 2 tsp ground ginger

1. Heat milk, melt butter and dissolve golden syrup in warm milk
2. Add baking soda
3. Add egg and beat
4. Stir in dry ingredients
5. 3/4 fill muffin tins
6. Baking 190 degrees Celsius for 15-20 minutes

Apricot muffins

• 1/4 cup chopped dried apricots
• 1/2 cup water
• 100 grams butter
• 1/2 cup brown sugar
• 1 egg
• 1/2 cup milk
• 2 cups flour
• 4 tsp baking powder

1. Put apricots and water in a pot
2. Bring to boil and cook for 5 minutes
3. Remove from heat
4. Stir in butter and sugar and mix until butter melts
5. Cool slightly
6. Beat eggs and milk together and add to saucepan
7. Mix well
8. Stir in dried ingredients
9. 3/4 fill muffin tins
10. Bake at 190 degrees Celsius for 15 - 20 minutes

Baileys, cream cheese and chocolate muffins

• 90 grams cream cheese
• 1 1/2 tsp Baileys Irish Cream
• 1 egg
• 3/4 cup milk
• 1/3 c water
• 50 grams melted butter
• 100 grams chocolate chips
• 1 1/2 cup flour
• 2 tsp baking powder
• 3 tbsp cocoa
• 1/2 cup sugar

1. Beat cream cheese and Irish Cream till smooth - set aside
2. Mix egg, milk, water and melted butter
3. Add remaining ingredients
4. Half fill muffins cases
5. Put in 1/2 tsp of cream cheese mixture
6. Top with remaining muffin mixture
7. Bake at 190 degrees Celsius for 15-20 minutes

Pumpkin, feta and pasta salad with light balsamic dressing ...

I am not at all accurate with the quantity of ingredients in this. Have the ratio the way you like it. I tend to do about equal parts pumpkin and pasta with a handful of chickpeas ..... but more chickpeas would also be great.

Salad:

• cooked pasta
• pumpkin, cut into 1cm cubes, tossed in oil and roasted
• cooked chickpeas
• feta cheese
• coriander
• toasted sunflower seeds

1. Toss warm pasta, warm pumpkin, chickpeas and feta
2. Garnish with coriander and sunflower seeds
3. Drizzle over dressing

Dressing:

• 1/2 cup balsamic vinegar
• 2 tsp sugar
• 1/4 cup hot water
• 1 clove garlic crushed
• 2 tsp wholegrain mustard
• 1 tbsp olive oil

1. Mix all in a jar and shake vigorously

Chocolate Caramel Muffins

• favourite chocolate muffin recipe
• 1/2 tin sweetened condensed milk
• 1 1/2 tsp butter
• 1 tbsp golden syrup

1. Make favourite chocolate muffin recipe and cook. 
2. When cooled slice diagonally and fill with caramel mixture
3. Caramel mixture - boil carefully all ingredients until it thickens into caramel

Roasted Pepper and Feta Dip ...

One of the easiest and yummiest dips I know ...

• 1/2 cup roasted red pepper
• 1/2 cup feta cheese
• 1/2 - 1 clove garlic
• 1 tsp olive oil

Put all in food processor and process

Waffles .... and maybe blueberry waffles

• 1 1/3 cups flour
• 2 tsp baking powder
• 1 tbsp sugar
• 2 eggs separated
• 1 1/4 cups milk
• 3 tbsp salad oil

1. Combine flour, baking powder and sugar
2. Beat egg whites until stiff
3. In another bowl beat yolks slightly and add milk and oil, blending well
4. Pour liquid into dry ingredients and beat until smooth
5. Fold in egg whites
6. Bake in a waffle maker
7. Optional - add 1/2 - 3/4 cups of blueberries

Jam surprise muffins

• 1 egg
• 3/4 cup water
• 3 tbsp golden syrup
• 2 cups self-raising flour
• 1/3 cup sugar
• 2 tbsp jam

1. Gently combine all ingredients except jam
2. 1/2 fill muffin containers
3. Place spoonful of jam and add more batter
4. Bake at 200 degrees Celsius for 15 minutes

Pecan and maple syrup muffins

• 1 3/4 cups flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 cup chopped pecans
• 125 grams butter
• 1/2 cup maple syrup
• 1/2 cup milk
• 1 egg
• 2 tbsp sugar
• 1/4 tsp ground cinnamon
• 1/4 cup chopped pecans

1. Sift dry ingredients into a bowl
2. Stir in first measure of nuts
3. Melt butter and maple syrup together
4. Beat in milk and egg
5. Mix with dry ingredients to just moisten
6. Fill muffin tins
7. Combine topping and sprinkle over batter
8. Bake at 190 degrees Celsius for 15-2 minutes

Lemon muffins

• 2 cups self-raising flour
• 60 grams melted butter
• 1 egg
• 3/4 cup sugar
• 1 cup milk
• 1 fresh lemon
• 1/4 cup sugar

1. Mix butter, egg milk and lemon rind
2. Combine with sifted dry ingredients
3. Spoon into muffins tins
4. Bake at 200 degrees Celsius for 10 minutes
5. Heat together lemon juice and sugar till sugar is dissolved
6. Spoon over muffins as they come out of the oven

Grilled Asparagus Cheesies

• 6 slices white bread (sandwich sliced)
• 425 grams can asparagus
• 1 cup grated cheese
• 1 tbsp melted butter

1. Cut crusts from bread
2. Mix cheese and drained asparagus
3. Divide mixture among bread slices and roll up on the diagonal
4. Place on baking tray, brush with melted butter and grill till golden brown

Cucumber rounds with herbed cream cheese

• 125 grams cream cheese
• 1 tbsp sour cream
• 1 tbsp chopped basil
• 1 tbsp chopped parsley
• (another couple of tbsp of chopped herbs if desired)
• 1 tsp lemon juice
• roasted red pepper (optional)

1. Cut a long cucumber into 5 cm rounds
2. Hollow out the middle of each round
3. Mix the filling ingredients together
4. Spoon filling into cucumber rounds
5. Top with pieces of red pepper if desired

Potato Cheese Bake ....

• 6 potatoes sliced
• 75 grams butter
• 3 Tblsp flour
• 2 tsp mustard
• 2 cups milk
• 1/2 cup grated cheese
• 1/4 grated Parmesan cheese
• 1 tsp paprika

1. Cook potatoes for 15 min until tender
2. Melt butter, add flour and mustard 
3. Add milk stirring until thickened
4. Stir in cheese
5. Place thin layer of sauce on bottom of baking dish
6. Cover with overlapping slices of potato
7. Continue to layer
8. Finish with sauce
9. Sprinkle paprika over the top
10. Bake 180 degrees Celsius for 40 min till hot and golden

Yummy Christmas Bites

• small pastry cases - vol au vent or filo
• cranberry sauce and jelly
• port wine
• brie cheese

1. Chop cheese and soak in a small amount of port wine for 30 minutes
2. Fill cases with spoonful of cranberry sauce and place piece of cheese on top
3. Bake at 180 degrees Celsius for 10 minutes

Roasted Red Pepper and Tomato Dip

• 1 can reduced cream
• 1 pkt onion soup mix
• 1 tsp white wine vinegar
• 1 tsp tomato paste
• 1/2 tsp dried basil
• 1 tblsp chopped parsley
• 1 roasted red pepper finely chopped

1. Combine the reduced cream, soup mix, vinegar and paste
2. Mix well
3. Stir in remaining ingredients
4. Cover and chill