Tuesday, 30 June 2015


1 packet butternut snap biscuits
4 tablespoons butter, melted

1 can condensed milk
2 egg yolks
1/2 cup lemon juice
rind of 1 lemon, finely grated

preheat oven to 180 c
grease   oven proof dish.

blitz or finely crush biscuits. mix in butter.

press biscuits into bottom and half way up the sides of dish.

cook for 8 - 10 minutes till just browning on edges.

cool for half an hour.

stir the condensed milk and egg yolks together until well combined

stir in lemon juice and rind until well combined.

pour mix into biscuit base.

bake for 15 minutes or until lemon is set.

cool in dish on wire rack.  refrigerate till cold, at least an hour.

serve with whipped cream.




500 grams  cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract

1 pkt betty crocker fudge brownie mix
(or your fave brownie recipe)

600 grams frozen raspberries, thawed and drained

100 grams white chocolate, grated

preheat oven to 180 c.
grease and line bottom of a 9 x 13 oven proof dish with baking paper extended over ends.


with an electric mixer, beat together cream cheese and sugar till smooth.  add egg and vanilla beat till well combined. put aside.


make brownies as per directions on packet.

spoon brownie mixture into dish.

cover brownie mix with topping then cover topping with the raspberries.

cook 45-50 minutes or until brownie edges begin to pull away from the sides. should still wobble slightly in centre.

remove from oven and immediately sprinkle the white chocolate over the raspberries.

cool in dish on wire rack. When cooled, refrigerate for at least 4 hours before cutting.

cut into squares and serve.



Saturday, 27 June 2015


1 tablespoon butter, softened
1/2 cup sugar
1 egg
2 1/2 cups self raising flour
1 cup cold mashed pumpkin

in a medium sized bowl, using an electric mixer, beat the butter and sugar.

add egg and pumpkin and beat till combined.

fold in flour. this is a really soft mix but if much too sticky add more flour.

turn dough onto a  floured board and knead lightly.  DO NOT OVER KNEAD or scones will be tough. dough will still be soft.

using your hand lightly flatten into a round shape about 2 cm thick.

cut into rounds with a scone/biscuit cutter dipped in flour (not a glass).

place 12 to a tray and cook until nicely brown. about 12 - 15 minutes.




1 2/3 cup plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1/4 teaspoon salt
100gm  butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
200ml sour cream

1/4 cup instant coffee
1 tablespoon hot water


125 gram packet chopped walnuts
1/4 cup brown sugar, packed
One tablespoon cold butter
1 tablespoon plain  flour
1 tablespoon cinnamon powder

preheat oven to 180 c. grease and line the bottom of a spring form tin with baking paper.

for the topping, mix all ingredients together and put aside.

in a 2 cup measuring cup, mix the coffee with the hot water, put aside.

in a bowl, mix the flour, baking soda, baking powder and salt together. put aside.

in another bowl, using an electric mixer, cream the butter and sugar.

add the eggs, one at a time, beating well after each addition. Add in the vanilla extract.

Fold in the flour mix and the sour cream alternately. Mix until just combined.

take out a cup of mix and add to the coffee.

spoon the rest of the mix into tin and then the coffee mix on top. swirl the coffee mix through with a knife.

cover the mix evenly with the topping, pressing in lightly.

bake for 40 -50 minutes until a skewer comes out clean.

cool on a rack for 10 mins before removing sides.  cool completely.

dust with icing sugar and serve.




(slow cooked then stove top)

2 kg chuck/bladebone steak trimmed and cubed.
2 onions, sliced
3 heaped teaspoons minced garlic
4 tablespoons sweet paprika(or to taste)
2 tablespoon smoked paprika
2 level teaspoons brown sugar
3 - 4 cups beef stock
4 tablespoons tomato paste
2 sticks celery, sliced
4 small carrots, sliced

cornflour/water paste
1 red pepper, diced
6 medium potatoes, quartered
salt and pepper to taste

brown the meat and drain, saving any liquid.

place the meat into the slow cooker.

using the liquid saved from the meat, make up to 4 cups with beef stock and add to the meat.

add everything else except the red pepper, potato and salt and pepper.

cook on high for 1 hour then turn to low for 6 hours. remove from heat.

boil potatoes till nearly cooked.

tip  the goulash into a large pot (with a lid). Place pot on stove top, on medium heat and bring to boil.

mix some cornflour with a little water to thicken gravy.

add the potatoes, red peppers and salt and pepper to goulash. bring back to boil then turn down to simmer.

drop heaped teaspoonfuls of the dumpling mix on top of the goulash. cover with lid and cook for 15 minutes. test dumplings with a skewer. if dough sticks to skewer, cover and cook another 3 minutes or so.  test with skewer again.


2 cups self raising flour
1 teaspoon salt
3/4 cup milk
2 tablespoons melted butter

mix all the ingredients together.



Wednesday, 24 June 2015

(yeast free)

1 tablespoon butter, softened
1/2 cup sugar
1 egg
2 1/4 cups self raising flour
1 cup cold mashed pumpkin


57 grams butter, softened
1 cup brown sugar
3 teaspoons cinnamon powder

preheat oven to 200 c.
line a baking tray with baking paper.

in a medium sized bowl, using an electric mixer, beat the butter and sugar. add egg and pumpkin and beat till combined.

fold in flour. if too sticky, add more flour.

turn onto a lightly floured board and knead lightly.

using hands, pat into a rectangle about 9" x 15"

mix the softened butter, brown sugar and cinnamon together and spread onto the dough, leaving edges free.

starting on the long side, roll into a log.

slice into 12 pieces and place on tray.

cook 15 - 18 mins or until golden on top.

cool and ice.


2 cups icing sugar
1 tablespoon butter, softened
4 tablespoons milk

mix the icing sugar, butter and milk together until smooth.

place spoonfuls on each of the scrolls and sprinkle with cinnamon.

serve with butter.




3 cups self raising flour
2 cups sugar
1 teaspoon bicarb soda
2 teaspoons cinnamon powder
1⁄2 teaspoon salt
3 large eggs, beaten
1 cup canola oil
2 teaspoons vanilla
3 cups finely chopped/processed pink

lady apples
1⁄2 cup apple juice

preheat oven to 180 c.  grease and line a 9 x 13 heatproof dish.

in a large bowl combine flour, sugar, soda, cinnamon and salt.

in a medium bowl combine eggs, oil, apple juice and vanilla.

Add the egg mixture to dry ingredients,  stirring until moistened then stir in apples.

spread mix into dish and cook 40 -50 minutes until a skewer comes out clean.

cool for 5 minutes then ice.


1 cup brown sugar
1⁄4 cup butter
1⁄3 cup thickened cream
1 heaped teaspoon cinnamon powder

in a small saucepan combine all ingredients.  cook over a medium heat, stirring till all of the sugar is dissolved. Cool slightly. pour warm sauce over warm cake.



Saturday, 20 June 2015

It was my  granddaughters 4th birthday yesterday and because I want to brag, I'm sharing the picture of the birthday cake I made her.

It was made with a fairy doll from K Mart, a chocolate cake cooked in a (steamed) pudding tin without the lid lol, to get the shape for the dress, green butter icing and a couple of packets of  ready to roll icing. I also bought a ribbon to offset the green icing.

This was easy to make, but very time consuming.   First off, I took most of the dolls clothes off, covered her to her waist in plastic wrap and pushed her into the middle of the cake. I then covered the cake in the butter icing then proceeded to colour, roll and cut the ready to roll icing. I already had a maple leaf design cutter but took ages to cut them all out and stick them on the cake. I then made some little flowers for colour, fixed the ribbon to her waist  and used some coloured cashou balls to finish.  Oh, I wrapped her hair in plastic wrap as well.

Miss Lily loved it, but quite frankly just  wanted to rip the doll out of the centre.

The other  new recipes I posted  ( ice cream cake. marshmallow tutu's and lolly cake )are the other bits I made for her party tea.


I packet pink and white marshmallows
1 packet thick tooth picks/fruit skewers
1 packet pink sugar crystals
1 packet small pink patty pans
2 tablespoons hot water
1 tablespoon sugar
1 foam brick

place the hot water and 1 tablespoon sugar into a cup and microwave for 1 minute or until boiling. remove and cool.

tip some pink sugar crystals into a bowl.

place a patty pan upside down onto a toothpick, then a marshmallow.

dip the top of the marshmallow into the sugar syrup then roll in the sugar crystals.

stick the tutu into the foam brick (Not a pumpkin like I used  because I forgot to buy the brick lol) and continue  making. make more syrup if needed.




6 tablespoons Nestles chocolate quik
6 tablespoons Nestles strawberry quick
6 tablespoons Nestles banana quik
3 x 600 mls coles brand thickened cream
3 x tins condensed milk
6 drops pink food colouring
6 drops yellow food colouring

1/2 cup extra thickened cream
ice cream cone

line a 22cm spring form tin with plastic wrap, leaving some hanging over the sides.

in a medium sized deep bowl, beat the cream, condensed milk and chocolate quik together until thick. pour into tin.  freeze for about 1/2 and hour.

in medium sized deep bowl, beat the cream, condensed milk, strawberry quik and pink food colouring together until thick.  pour over the chocolate ice cream, cover with plastic wrap and freeze.

in a medium sized deep bowl, beat the cream, condensed milk, banana quik and yellow food colouring together until thick. pour into a freezer container, cover and freeze.

needs at least 8 hours.

to put together, mix the half a cup of extra cream with a tablespoon of banana quik and 3 drops of yellow food colouring.

remove ice cream cake from freezer and remove  spring form tin side. peel down the plastic wrap.

pour the yellow cream onto the cake, making sure some dribbles down the sides.  place back in freezer for 5 minutes.

place some banana ice cream into the ice cream cone, making sure some is over the top of the cone. place cone upside down into the yellow cream.


NOTE: The coles brand thickened cream must have better thickener in it because it whips up thicker and quicker than any of the other brands.  perfect for creamy ice cream.



(my take on the New Zealand one)

120g Butter
250g chocolate ripple biscuits
180g lolly eskimos or bananas or both
1/2 Tin Condensed Milk
1/2 Cup Desiccated Coconut

cut each of the lollies into 3 pieces.

blitz or finely crush the biscuits.

melt the butter and stir in the condensed milk.

in a medium sized bowl, mix the biscuits and lollies with the butter mix until well combined.

shape into a log.

Coat log in the coconut and wrap in plastic wrap. Place in the fridge to set.

Refrigerate till firm then slice.

NOTE:I made one with a mix of eskimos and bananas and one with just bananas. The eskimos are hard to get here. that way I didn't waste the other half of the condensed milk either.




2 cups self raising flour
1 cup Greek yoghurt

mix together, turn onto a floured board and knead till smooth.

cut in half (makes 2 pizzas) and roll each piece to fit trays.

top with what ever you like.

the ones pictured are tomato paste, salami, bocconcini, tomato and rocket (arugula) and the other is garlic and cheese.

NOTE; as Australian measurements differ to American, you may have to add another 1/4 cup of yoghurt to the flour.



Thursday, 18 June 2015


4 cups self raising flour
1 teaspoon salt
85 grams butter, softened
1 egg
1 1/2 cups milk

3/4 cup brown sugar packed
3 heaped teaspoons cinnamon powder
128 grams butter, melted

preheat oven to 180 c.
line a large baking tray with baking paper

in a small bowl mix the cinnamon and sugar together. put aside.

in a medium sized bowl, place the flour, salt and butter. using 2 knives, cut the butter into flour.

beat the egg with the milk and stir into flour mix to form a soft dough.

tip onto a lightly floured board and lightly knead dough.

pull off walnut sized pieces of dough, roll into  rough balls and roll in the cinnamon sugar.place on tray. sprinkle with any leftover sugar.

drizzle the melted butter evenly over the balls.

bake for 20 - 25 minutes. cool slightly.

drizzle with icing and sprinkle with cinnamon.

serve plain or with a bit of butter.


3 cups icing sugar
2 tablespoons butter, softened
2 teaspoons vanilla
1/4 cup milk

mix all together until smooth.



Sunday, 14 June 2015


strawberry cookies.

1 packet betty crocker strawberries and cream cake  mix
200 mls sour cream
1 egg

icing sugar to roll in

preheat oven to 160 c. line baking trays with baking paper

In a medium bowl, mix all the ingredient together. It is a soft mix.

take teaspoonfuls of mix and drop into icing sugar, rolling to coat.

place 9 to a tray as they spread a bit and cook for approx 12 mins or until set on top but not brown.

cool on tray for 5 minutes then move to cooling rack.

chocolate cookies

1 packet betty crocker devils food cake mix
200 mls sour cream
1 egg.

make as above.

 with marshmallows and chocolate

5 cups rice bubbles
285 grams marshmallows
57 grams butter

100 grams mini marshmallows

200 grams dark cooking chocolate
25 grams butter
1/4 cup thickened cream

grease a swiss roll tray and line with baking paper.

tip the rice bubbles into a medium sized bowl.

in a heat proof bowl over a pot of boiling water, melt the marshmallows and butter. stir till smooth. takes a while to break down.

quickly pour the melted marshmallow into the rice bubbles and stir till combined.

press the rice bubble mix into the tray. If you wet your hands lightly, the mix won't stick to you.

cover the rice bubbles evenly with the mini marshmallows and press in lightly.

in a heat proof bowl over a pot of boiling water, melt the chocolate, cream and butter. stir till smooth.

drizzle over the marshmallows.

refrigerate till set and cut into pieces.

store in fridge.



Saturday, 13 June 2015


2 packets philly chocolate cream cheese
200 grams dark cooking chocolate
1/2 cup thickened cream
1/2 cup sugar.

250 grams chocolate ripple biscuits, finely crushed/blitzed
600 mls thickened cream, whipped
3  peppermint crisp bars, crushed
1 block cadbury peppermint bubbly/nestles peppermint aero, grated

in a heat proof bowl over a pot of boiling water melt the cooking chocolate, stirring till smooth.

using an electric mixer, beat the cream cheese, and sugar together until smooth.

beat in the melted chocolate and 1/2 cup of cream until well combined and thick.

in the bottom of a glass, layer the ingredients, starting with the biscuit crumb, cheesecake, peppermint crisp,   cream and bubbly. repeat layers, finishing with chocolate. (save some cream and peppermint crisp for serving)

repeat in rest of glasses.

refrigerate for at least 4 hours.

remove from fridge about 20 mins before serving. pipe on cream and sprinkle with peppermint crisp.




1 packet vanilla instant pudding mix
1 packet chocolate instant pudding mix
4 heaped tablespoon nestles banana quik
2 x 350 ml milk
2 x 350 ml thickened cream

sprinkling of crushed chocolate ripple biscuits if desired.

in 8 plastic glasses, place the sprinkle of choc ripple biscuits.

for the banana pudding....in a medium sized bowl, place 350 ml of milk and 350 mls of cream. stir in the banana quik then beat in the vanilla pudding mix.

half fill each glass with the pudding and refrigerate for 15 minutes to set.

for the chocolate pudding.. using the other 350 ml of milk and 350 ml of cream, beat in the chocolate mix.

remove the glasses of banana pudding from the fridge and pour the chocolate mix over the top of the banana.

refrigerate until ready to serve. decorate with whipped cream and a lolly banana.



Thursday, 11 June 2015


8 cups cooked penne pasta

425 gram can tuna
1 jar tuna bake sauce
1 packet maggi onion soup
1 cup thickened cream
1 1/2 cups frozen edgell golden mix (peas, corn,celery, onion and capsicum)

tasty grated cheese

preheat oven to 180c

in a medium sized pot, over a medium heat, mix the tuna, sauce, soup, cream and vegetables together and bring to boil. remove from heat.

mix the sauce with the pasta and tip into a 9 x 13 ovenproof dish and
sprinkle with breadcrumbs and tasty cheese.

cook until bubbling and cheese is golden. approx 20 minutes.



Saturday, 6 June 2015


1 packet greens lemon cake mix (with icing mix)
200 mls sour cream
1 egg
finely grated rind of 2 lemons

preheat oven to 170 c
line baking trays with baking paper.

mix the cake mix, sour cream, egg and rind together. It is a soft mix.

place icing powder into a small bowl.

drop teaspoonfuls of mix into the icing powder and roll around to coat.

place 9 to a tray to bake as they do spread a bit.

cook 12 minutes approx.

NOTE:  if you cant get a cake mix with icing, just a normal lemon cake mix and icing sugar is fine. Or vanilla cake mix if you can't get lemon.




113 grams melted butter
1 cup brown sugar, packed
1 heaped teaspoon cinnamon
1 loaf of thickly sliced bread
4 eggs, beaten
1 1/2 cup milk
1 teaspoon vanilla

2 more heaped teaspoons cinnamon for sprinkling (or to taste)

lightly grease 9 x 13 oven proof dish.

melt butter in microwave, add brown sugar and heaped teaspoon cinnamon.stir till mixed.

spread sugar mix evenly across bottom of dish.

in a jug, beat eggs, milk, & vanilla together.

place single slices of bread over sugar mix in dish.

pour 1/2 of egg mixture over bread layer and sprinkle 1 heaped teaspoon cinnamon over top.

add another layer of sliced bread and pour over remaining egg mixture.

sprinkle with remaining cinnamon.

Cover and REFRIGERATE for at least 8 hours.

when ready, cover with foil and bake at 180c for 30 minutes.

uncover and cook for another 15 minutes.

sprinkle with icing sugar and let sit for 5 minutes.

serve warm, with  sliced banana, a drizzle of caramel sauce and cream.




6 -8  large washed potatoes
1 packet maggi onion soup
1/4 cup canola oil
300 mls thickened cream
1 1/2 cups grated tasty cheese

preheat oven to 180 c

cut the potatoes into wedges, leaving the skin on.

place oil in a bowl and toss wedges through. shake off excess and place 1/2 the wedges in a single layer on an  oven tray.

sprinkle with 1/2 the packet of onion soup, half the cheese and 1/2 the cream.

repeat with rest of potatoes, soup and cream.

cover with foil and cook for about 1 hour or  until potatoes are cooked through.

uncover, sprinkle with rest of cheese and cook until cheese is melted and golden brown.



Thursday, 4 June 2015


1 packet banana cake mix
5 bananas
1 cup brown sugar, packed
1 tablespoon cinnamon

preheat oven to 180 c. lightly grease a 9 x 13 ovenproof dish

make cake mix according to directions.

sprinkle the sugar and cinnamon across the bottom of the dish.

slice the bananas evenly over the sugar and cinnamon.

pour the cake mix over the bananas.

stir the bananas and sugar through the cake mix.

cook for 20 - 25 minutes until a skewer comes out clean.

serve warm with cream.



Monday, 1 June 2015


3 cups self raising flour
2 teaspoons salt
1 1/2 cup milk
6 tablespoons mayonnaise

2 - 3 rashers short cut bacon (topping)
3/4 cup grated tasty cheese (topping)

preheat oven to 180 c.

mix all ingredients together and spoon into a greased 12 hole muffin tin

sprinkle bacon and cheese evenly across the tops.

cook for about 15 minutes or until golden on top

serve warm with butter.