Thursday, 19 October 2017





BERRY CREAMY LATTICE BISCUITS

1 packet arnotts lattice biscuits

250 grams strawberries, diced
2 tablespoons lemon juice
2 tablespoons brown sugar

250 grams cream cheese, soft
finely grated rind 2 lemons
3 tablespoons icing sugar

1 punnet blueberries
300 mls thickened cream, whipped
grated chocolate

place the strawberries, lemon juice and sugar into a bowl and
stir to coat. cover and refrigerate for 1 hour.

mix the cream cheese, icing sugar and rind together until
well combined.  cover and refrigerate for 1 hour.

drain the strawberries.

spread lattice biscuits with about 2 teaspoons of cream
cheese.

sprinkle with some strawberries and some blueberries.

pipe or spoon on some whipped cream and sprinkle with some
grated chocolate.

if you like the biscuits crunchy serve straight away other
wise let sit in the fridge for 1/2 hour or so.

Monday, 16 October 2017





CHIPOTLE CHICKEN


1 kilo skinless chicken breast

1/2 cup chipotle sauce
1 cup sour cream
1/2 cup tomato ketchup
1 tablespoon brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin

1 small red capsicum, sliced
1 small green capsicum, sliced
1 onion, sliced
4 teaspoons minced garlic
2 tablespoons olive oil

salt and pepper to taste.

cut the chicken into pieces and place into a bowl.

mix the chipotle sauce, sour cream, ketchup, sugar, paprika
and cumin together.

tip half the sauce into the chicken and stir to coat. 
refrigerate 1/2 hour.

in a deep frypan, saute the onion, capsicum  and garlic in
the olive oil until the onion is translucent and the capsicum
is just tender.  remove from pan and put aside.

in the same frypan, saute the chicken until just cooked. 

stir in the rest of the sauce and bring to the boil.  add the
vegetables.  simmer for 10 minutes.

add the salt and pepper.

serve with rice.

Sunday, 15 October 2017





CITRUS CRUMB CAKE


CRUMB

113 grams (1/2 cup) butter, melted
1 1/14 cups plain flour
1 pkt orange jelly crystals
1/4 cup brown sugar, packed

CAKE

113 grams (1/2 cup) butter, soft
3/4 cup white sugar
3 eggs
2/3 cup sour cream
finely grated zest 2 lemons
1 1/4 cups self raising flour
1/4 teaspoon bicarb soda


preheat oven to 180 c. (350 f)  line bottom and grease sides
of 23cm (9 inch) springform tin.

FOR THE CRUMB...mix all the ingredients together until well
combined and put aside.

FOR THE CAKE... using an electric mixer, beat the butter and
sugar together until pale and creamy.

add eggs one at a time, beating well after each addition.

add the sour cream and grated rind and beat until well
combined.

add the flour and bicarb soda and beat until well combined.

pour into tin, leveling to sides.

top with the crumb , leveling to sides.

cook for approx. 40 - 45 minutes or until a skewer comes out
clean.

cool in tin, on a wire rack, for 15 minutes then remove
sides.  cool completely.








CHOCOLATE FUDGE CAKE

1 cup strong black coffee
226 grams (1 cup) butter
3/4 cup cocoa
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
2 cups plain flour
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
1/2 cup sour cream

preheat oven to 180c (350f). line bottom and grease sides of

23 cm (9 inch) springform tin.

in the microwave or on the stove, melt the coffee, butter and

cocoa together. cool.

place the sugar, baking powder, bicarb soda, salt and flour

into a large bowl and using an electric mixer, beat in the

coffee mix.

add the vanilla, eggs and cream and beat until well combined.

pour into tin and cook for approx. 1 hour or until a skewer

comes out clean.

cool in tin for 10 minutes then remove sides of tin invert

onto a wire rack and remove bottom of tin. turn top up again

and cool completely on rack.

ice and decorate as desired. I used whipped chocolate ganache

and maltesers.

WHIPPED GANACHE

200 grams dark cooking chocolate
100 mls thickened cream

2 tablespoons icing sugar

in a heatproof bowl over a pot of boiling water, melt the

chocolate and cream together, stirring until smooth.

place bowl in fridge and cool until just set.

using an electric mixer, beat the chocolate until it changes

colour.  beat in the icing sugar until well combined.

spread or pipe over cake.



Wednesday, 11 October 2017






PINEAPPLE CAKE DONUTS.....2 ingredients

1 pkt greens moist vanilla cake mix
250 mls pineapple soft drink


preheat oven to 180 c. grease and flour donut tin. If you don't have a donut tin, line 1 or 2,  x 12 hole standard size muffin tins with paper patty pans. (depends on cake pkt size)

put the icing mix from the packet aside.

mix the cake mix and soft drink together until well combined.

fill each donut hole with batter or alternatively 3/4 fill the paper patty pans.

cook for approx. 15 minutes or until golden and a skewer comes out clean.

cool in tin for a minute then remove to wire rack to cool completely.

ice.

ICING

icing packet
icing sugar
pineapple soft drink
sprinkles to decorate


tip the contents of the icing packet into a jug and make up
to 1 1/2 cups with icing sugar.

mix with enough soft drink to make a spreadable paste.

ice each donut and decorate with the sprinkles.

NOTE:  this recipe has been adapted to suit the Australian cake packet measurements.

ALTERNATIVELY for my international friends, use betty crocker moist vanilla cake mix (16.25 oz) and a 12 oz. can of soft drink. to ice just use the 1 1/2 cups icing sugar etc.



Sunday, 8 October 2017





PARADISE CAKE

2 eggs
5 egg yolks, lightly beaten
250 grams icing sugar
130 grams flour
130 grams cornflour
250 grams butter, soft
1 teaspoon vanilla
1 pinch salt
1 teaspoon baking powder

FILLING
300 mls thickened cream
3 tablespoon icing sugar or to taste
2 teaspoons vanilla or to taste


preheat oven to 180 c.  grease and flour sides and line
bottom of 22-23 cm cake tin. I used a spring form tin.

using an electric mixer, beat the butter, icing sugar and
vanilla until pale and creamy.

add the yolks and beat well then the eggs, one at a time,

eating well after each addition.

at low speed add the flours, baking powder and salt until well combined.

pour into tin and cook for approx. 50 minutes until golden
and a skewer comes out clean.

cool in tin 5 minutes then remove to wire rack to cool
completely.

FILLING

with an electric mixer, beat the ingredients together until
thick.

cut cake in half  widthways and fill with the cream.

dust with icing sugar to serve.







Wednesday, 4 October 2017







NAKED GINGER COOKIES

115 grams butter
1/4 cup golden syrup

2 cups self raising flour
1 tablespoon ground ginger
1 teaspoon bicarb soda
3/4 cup caster sugar
45 grams uncrystallised ginger pieces, finely chopped
1 egg, beaten


extra caster sugar

preheat oven to 170 c. line 3 baking trays with baking paper.

in a microwave proof dish, melt the butter and golden syrup
together, on low in the microwave. alternatively in a pot on
the stove on low heat. cool.

when the butter mix is ready, place the rest of the
ingredients into a bowl. stir in the butter mix until well
combined. knead with hands until dough forms a soft  ball.

roll the dough into walnut sized balls and roll each ball into the extra caster sugar.

place 12 balls to a tray, allowing a little room to spread,
and cook for 10 -12 minutes or until golden.

cool completely on trays.

store in airtight container.



Saturday, 30 September 2017





QUICK AND EASY BUTTER CAKE

250 grams butter, soft
2 1/2 cups sugar
5 eggs
1/2 cup milk
1/4 cup thickened cream
2 teaspoons vanilla
3 cups self raising flour


preheat oven to 170c. line bottom and grease sides of a 12
cup square or round cake tin.

using an electric mixer, beat the butter until pale and
creamy.

gradually beat in the sugar.

beat in eggs one at a time, beating well after each addition.

beat in the flour, alternating with the cream and milk,
finishing with the flour.

spoon into tin and level top.

cook for approx. 1 hour or until golden on top and a skewer
comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.

lightly dust with icing sugar to serve.





CREAMY CHICKEN, BACON AND MUSHROOM CASSEROLE


4 skinless chicken breasts, diced
8 rashers short cut bacon, diced
4 carrots, sliced
2 onions, sliced
1/2 green capsicum, diced
1/2 red capsicum, diced
200 grams mushrooms, sliced
2 cups chicken stock
2 chicken stock cubes
1 teaspoon garlic salt
1 teaspoon garlic powder
1/8 teaspoon saffron powder (I used imitation)
100 mls thickened cream
salt and pepper to taste
3 tablespoons olive oil

2 tablespoons cornflour
2 tablespoons water

in a large deep frypan, saute chicken until cooked through
but not brown. drain and put aside.

in the same frypan, heat the olive oil and saute the carrots,
onion and capsicum until the onion is translucent.

add the bacon and saute for another 3 minutes then add the
stock, stock cubes, garlic salt and garlic powder. stir till
well combined then add the chicken.

bring to boil, uncovered then simmer until carrot is just
tender. stir occasionally.

add the mushrooms and cook another 5 minutes. add the saffron
and stir to combine then add the cream.

mix the cornflour with the water and stir into the casserole
until boiling and thickened.

serve with mashed potato and other vegetables if desired.

Monday, 25 September 2017





CAKE MIX ROCKY ROAD COOKIES......with craisins


1 packet greens chocolate cake mix
2 eggs
50 mls canola oil
1 cup craisins
1/2 cup choc chips
1/4 cup crushed nuts

1 packet mini marshmallows

85 grams choc chips, melted

preheat oven to 180 c. line baking trays with baking paper.

in a bowl, place the cake mix (don't include the icing mix), eggs and oil. stir till well combined.

stir in the craisins, choc chips and crushed nuts until well combined.

drop heaped teaspoonfuls of mix onto the trays and lightly shape into mounds, leaving a little room for spreading.

cook for 12 - 15 minutes until just solid when touched.

as soon as you take them out of the oven, push 3 mini marshmallows into the centre of each cookie.

cool on the tray.

when cold, drizzle with melted chocolate.

store in an airtight container.

Thursday, 21 September 2017





LEMON AND COCONUT CREAM CHEESE COOKIES


113 grams butter
85 grams cream cheese
1/2 cup sugar
1 teaspoon vanilla
1 egg
2 tablespoons cream
1 1/2 cups plain flour
1/4 cup coconut
1/2 teaspoon baking powder

lemon curd to fill

preheat oven to 190 c.  line baking tray/s with baking paper.


using an electric mixer, beat the butter, cream cheese, sugar
and vanilla.

add the egg and cream

stir in the flour, baking powder and coconut.

refrigerate for 1/2 hour.

roll heaped teaspoonfuls into balls and place on trays.

make an indent into the centre of each.  I use a melon baller
but a  finger or spoon is fine.

cook for 10 - 12 minutes until just browning.  remove from
oven and TURN OVEN OFF.

quickly push the indents into each cookie again. fill each
indent with lemon curd and place back into the oven for 5
minutes.(this just makes the curd set without running all
over the biscuit)

remove and cool on trays.

lightly dust with icing sugar to serve.

Wednesday, 20 September 2017






TACO POTATO SKINS


10 large, clean potatoes
olive oil
salt

1 kilo mince steak
1 x 40 gram packet taco seasoning
3/4 cup water
3/4 cup fountain spicy red sauce
2 teaspoons minced garlic
1/2 red capsicum, diced
1/2 green capsicum, diced
salt to taste
shredded tasty cheese

TOPPING
fresh tomato, diced
avocado, sliced
sour cream

preheat oven to 200 C. 

rub the potatoes with the oil and sprinkle with some salt. place each whole potato on a baking tray and cook until soft.
remove from oven to cool.

in a frypan brown the mince steak.  drain and put aside.

in the same pan, saute the capsicum and garlic until capsicum is tender.

add the meat back to the pan with the taco seasoning and water. stir to combine.  stir in the spicy red sauce.
add the salt to taste.

when the potatoes are ready, cut each of the potatoes in half longways. scoop out the centres of each potato, leaving about 3/4 cm around the edges.

fill each centre with some of the mince and sprinkle with some shredded cheese.



return potatoes to oven and cook until cheese is just melted.

serve potatoes topped with the tomato, avocado and sour cream.

Tuesday, 19 September 2017





BEER, BACON AND CHEESE BREAD


3 cups plain flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon bicarb soda
1 cup shredded tasty cheese
6 rashers short cut bacon, diced
355 mls beer

extra shredded tasty cheese


preheat oven to 180 c. grease or spray a small non stick loaf
tin. (9 x 5 in.)

in a bowl, place the flour, sugar, baking powder, salt and
bicarb soda.  stir to combine.

add the cheese and bacon and stir to combine.

stir in the beer until well combined.

spoon into tin and cook for 40 minutes. remove from oven and
sprinkle top with the extra cheese.

return to oven and cook for another 5 minutes or until a
skewer comes out clean.

cool in tin for 10 minutes them remove to wire rack.

serve warm or cold with butter.






SUGAR AND SPICE CREAM CHEESE COOKIES

113 grams butter, soft
85 grams cream cheese, soft
1 1/2 cups icing sugar
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 3/4 cups plain flour
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

extra sugar for rolling

preheat oven to 190 c. line baking trays with baking paper.

using an electric mixer, cream butter and cream cheese.

slowly add icing sugar and beat until well combined.

beat in egg and vanilla until well combined then beat in the
flour, baking powder and spices.

refrigerate dough in the bowl, covered with plastic wrap, for
1 hour.

roll heaped teaspoons of mix into balls and roll in the extra
sugar.

place on trays leaving a little room between each for
spreading. lightly flatten each ball with a fork dipped in
sugar.

cook for 10 -12 minutes or until just slightly brown.



Sunday, 17 September 2017






CAKE MIX CORNFLAKE COOKIES..orange choc chip

1 packet Greens zesty orange cake mix
2 eggs
50 mls canola oil *
1 cup choc chips.

2 1/2 cups cornflakes.

preheat oven to 180 c. line 2 x large baking trays with

baking paper.


in a bowl, place the cake mix (don't include the icing mix),
oil, eggs and choc chips.

stir till well combined.

place the cornflakes into a separate bowl.

drop heaped teaspoonfuls of the mix into the cornflakes and
roll around to coat.

place 12 to a tray, they spread a little and cook for approx.
12 - 15 minutes until just browning.

cool on tray for 5 minutes then remove to a wire rack to cool
completely.



store in an air tight container.

*you can use other brand cake mixes but the greens cake mix is a smallish size if your cake mix is larger, add another 10 mls of oil.






POTATO BASED TART WITH HAM AND CHEESE

280 grams plain flour
300 grams potato, peeled weight
1 teaspoon baking powder
1 teaspoon salt
1 egg, beaten
20 mls olive oil

200 grams sliced ham
100 grams shredded mozzarella cheese
100 grams shredded tasty cheese

pre heat oven to 200 c. grease sides and line base of 26 cm. springform tin or line a 26 cm pie dish.

boil the potatoes in salted water. drain and cool.  mash when cold.

in a bowl, mix the potatoes and flour until combined.  stir in the oil, egg and baking powder. use your hands to bring together into a smooth dough.

divide dough in half.

roll one half of the dough into a 28 cm circle and place into the bottom of the tin, ensuring a little is up the sides.

fill the dough with the ham and the cheeses.

roll out the rest of the dough to top.  seal edges.

cook for 25 - 30 minutes until nicely browned on top.

cool for 5 minutes before serving.








BAKED GOZLEME WITH PESTO, SPINACH AND CHEESE

400 grams plain flour
2 teaspoons salt
50 mls olive oil
250 mls water

190 gram jar barilla pesto genovese
60 grams fresh baby spinach
100 grams shredded mozzarella cheese
100 grams shredded tasty cheese

preheat oven to 200 c.  line a large baking tray with baking paper..mine was 32 x 28 cm.

in a bowl, place the oil, water and salt.

stir in the flour.  use your hands to bring the dough together and knead until smooth.

wrap in plastic wrap and refrigerate for 1/2 hour.

divide dough in half and roll one half into a thin rectangle to fit your tray, allowing some to go up the sides.

fit the dough into tray and spread with the pesto. top this with the spinach then the cheeses.

roll out the rest of the dough to top. seal edges.

brush top with a little olive oil.

cook for 12- 15 minutes.

cool for 5 minutes before serving.

Wednesday, 13 September 2017





STRAWBERRY BUNDT CAKE


250 grams strawberries, mashed/blitzed
175 grams butter, softened
1/4 cup milk
1 1/2 cups sugar
3 eggs
1 3/4 cups self raising flour
1/2 teaspoon salt
1 teaspoon vanilla

preheat oven to 160 c. grease and flour a large bundt tin or
grease sides and line bottom of a 24 cm springform tin.

using an electric mixer, cream the butter and sugar.

add eggs one at a time beating well after each addition.

add half the flour and beat until combined. add the milk then
the rest of the flour and beat until well combined.

add vanilla.

fold in the strawberries.

pour into tin.

cook for approx. 1 hour or until golden and a skewer comes
out clean.  time varies according to tin size.

dust with icing sugar or ice if desired.


Tuesday, 12 September 2017






SAME WEIGHT APPLE TART

300 grams sugar
300 grams butter, softened
3 large eggs
300 grams plain flour
1 1/2 teaspoons baking powder
500 grams apples, sliced

CUSTARD TOP
1 egg
1 teaspoon custard powder
125 mls thickened cream

preheat oven to 180 c. line base and grease sides of 9 inch spring form tin.

using an electric mixer, beat the sugar, butter and eggs together until well combined.

stir in the flour and baking powder.

spread the dough into the tin and cover with the apples.

FOR THE CUSTARD TOP....whisk the egg, custard powder and cream together until frothy then pour over apples.

cook for 50 - 60 minutes or until a skewer comes out clean.

serve with whipped cream or icecream.

Friday, 8 September 2017





CREAMY, CHEESY CHICKEN, MUSHROOM AND SPINACH PASTA

2 large chicken breast fillets, cubed
1 small onion, diced
2 teaspoons minced garlic
1/2 green capsicum, diced
1/2 red capsicum, diced
100 grams mushrooms, sliced
60 grams fresh baby spinach
400 mls thickened cream
1 oxo chicken stock cube
1 cup shredded mozzarella cheese
1 cup shredded tasty cheese
salt and pepper to taste

2 tablespoons olive oil

pasta of choice

cook the pasta according to directions on packet.

in a large fry pan, using 1 tablespoon oil, saute the chicken until cooked through.  drain any liquid and put aside.

in the same fry pan, on medium heat, in the other tablespoon of oil, saute the onion, garlic, capsicum and mushrooms until onion is translucent.

add the spinach and cook, stirring until just wilted.

add the cream and the stockcube. bring to the boil stirring.

lower heat and add the cheeses and salt and pepper, stirring until the cheese is melted.

serve over pasta.

Thursday, 7 September 2017




VANILLA AND OAT BUTTER CAKE WITH CHOC CHIPS.

100 mls water
2 tablespoons milk
50 grams quick oats
1 tablespoon sugar

200 grams butter
1/2 cup sugar
4 eggs
1 1/4 cups self raising flour, sifted
1/2 teaspoon baking powder
1 teaspoon vanilla

1/3 cup dark chocolate chips
1/3 cup white chocolate chips

preheat oven to 160 c.  grease and line bottom of an 8 inch
square tin.

in a saucepan, over low heat, bring to boil the water, milk,
sugar and oats. remove from heat and put aside.

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

add eggs one at a time beating well after each addition.

add vanilla and oat mix. beat until well combined.

fold in the flour and baking powder then fold in the chocolate.

spoon into tin and level top.

cook for 40 -45 minutes until golden on top and a skewer
comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool
completely.

dust with icing sugar before serving.








JAM TART

250 gram flour
125 gram butter
125 grams caster sugar
1 egg

400 grams jam of choice

icing sugar to dust


preheat oven to 180 c. grease sides and line bottom of 24 cm. springform tin.


mix the flour and sugar. add the butter and rub in until

resembling breadcrumbs

add the egg and knead into a dough.  wrap in plastic wrap and refrigerate 1/2 hour.

press 2/3 of the dough into the tin and a lttle up the sides.

lightly scrape a fork across the the dough on bottom of tin.

spread the jam across the dough.

decorate the top of the tart with the rest of the dough. you can divide the dough into 14 equal pieces and roll into sausages long enough to reach each side of the tin and make a lattice or roll the dough out to about 2 mm and cut out shapes with a cookie cutter.

cook 180 for 35 - 40 minutes until golden.

place on wire rack and cool in tin.

dust with icing sugar to serve.



Saturday, 2 September 2017







POOR MANS PUDDING

1 1/2 cups self raising flour
57 grams butter, soft
1 cup sugar
1 cup milk
1 tesapoon vanilla

3/4 cup golden syrup*
1 cup brown sugar
57 grams butter
1 cup boiling water

preheat oven to 180 c.  grease a 9 x 13 inch baking dish.

using an electric mixer, beat the butter and sugar. add vanilla.

add the milk and flour alternating, 1/2 cup at a time. beat until well combined.

spread into baking dish.

for the sauce....place all the ingredients into a saucepan. bring to the boil stirring.

pour sauce over the cake batter.  don't mix.

cook for approx. 45 minutes until golden on top and a skewer comes out clean.



serve with cream or icecream.

*can also use maple syrup.




Thursday, 31 August 2017






5 CUPS LEMON CAKE

1 cup plain flour
1 cup pancake mix*
1 cup sugar
1 cup milk
1 cup canola oil
1 tablespoon baking powder
3 eggs
finely grated rind 2 lemons

preheat oven to 180 c. grease sides and line bottom of 9 inch springform tin.

using an electric mixer, beat all the ingredients together until well combined.

pour into tin and cook for approx. 45 minutes until golden on top and a skewer comes out clean.



cool in tin for 5 minutes then remove to wire rack to cool completely.

ice.

ICING

2 cups icing sugar
1 tablespoon butter
lemon juice

dessicated coconut

mix the icing sugar and butter together with enough lemon juice to make a spreadable paste.

spread over the top of the cake then sprinkle with the coconut.





* I used the whitewings original pancake mix in the bottle.


Wednesday, 30 August 2017





BAKED PENNE WITH SAUSAGE

500 grams penne pasta
750 grams flavoured sausages*
2 onions, diced
2 teaspoons minced garlic
750 gram jar leggos bolognaise sauce
490 grams jar leggos carbonara sauce
200 grams shredded mozzarella cheese
1 teaspoon italian herbs
1 teaspoon salt
1 teaspoon ground black pepper

100 grams shredded tasty cheese, to top
100 grams shredded mozzarella cheese, to top

preheat oven to 180 c.

in a large pot, cook the pasta till al dente. drain, rinse,
put back into pot and put aside.

in a large frypan, cook the sausages. remove from pan and put
aside.

in the same frypan, saute the onion and garlic until onion is
translucent. put aside.

slice the sausages into pieces.

stir both sauces into the pasta. add the sausages, onion and
garlic, salt, pepper, herbs and the 200 grams of mozzarella.
stir till well combined.



pour into a 9 x 13 cm casserole dish and top with the rest of
the cheeses.

cook for approx. 30 minutes until cheese is golden and pasta
is bubbling.



serve.

*I used beef sausages with garlic and herbs.




Sunday, 27 August 2017






CREAMY BACON AND CHEESE BITES

PASTRY
1 1/2 cups plain flour
1/2 teaspoon salt
1 tablespoon grated parmesan cheese (powder kind)
1/2 cup canola oil
3 1/2 tablespoons milk

FILLING
125 grams cream cheese, softened
1 cup shredded tasty cheese
1/2 onion,
4 rashers bacon, fat removed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

preheat oven to 180 c.  use non stick 1/2 round patty tins (pic. in comments) (should make 28 pieces)

for the pastry... mix all ingredients together to form a dough.

divide dough in half.

roll 1 half between 2 sheets baking paper to 2 mm thick. use a 2 1/2 inch round cutter to cut out approx. 14 pieces, re rolling as necessary.

repeat with other half of dough. place into tins, shaping to the hole.

for the filling... blitz the  bacon and onion together in a processor until very fine. (or very finely chop)
mix all ingredients together until well combined.

evenly distribute filling into all the pastry bases.

cook for approx. 15 minutes or until pastry and filling is golden.

serve warm.

can be reheated in low temp. oven.

Wednesday, 23 August 2017





BANANA, APRICOT AND OATMEAL COOKIES...with white chocolate

3 medium bananas, mashed
1 1/4 cups quick oats
1/2 cup chopped, dried apricots

cadbury white chocolate melts

preheat oven to 190 c.  line a large baking tray with baking
paper. place oven shelf in high section of oven.

in a bowl, mix the mashed banana, oats and apricots until
well combined.

shape into walnut sized balls and place on the baking tray.

flatten lightly with a fork.

cook for 12 - 15* minutes or until just going brown.

remove from oven and quickly place a white chocolate melt in
the centre of each cookie. press in with finger to melt.

cool on tray for 10 minutes then remove to wire rack to cool
completely.

*depends on oven.  I was using  small oven. they need to be just brown, so check them at 10 minutes. if they are not browning turn the oven temp up a little more.

Sunday, 20 August 2017




MYSTERY CAKE

60 grams butter, soft
1 cup sugar
1 large egg
1 can campbells tomato soup
1 teaspoon bicarb soda
1 1/2 cups plain flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon mixed spice
1 cup sultanas

preheat oven to 180 c. grease sides and line bottom of an 8
inch cake tin.

using an electric mixer, beat the butter and sugar together
until well combined.

beat in egg.

while still in the can, stir the bicarb soda into the soup.
let it foam for 1 minute.

pour soup into egg mix and beat until well combined.

beat in flour, baking powder and spices until well combined.

stir in sultanas.

pour into cake tin and cook for  approx 45 minutes or until a
skewer comes out clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.



ice.

ICING
2 cups icing sugar
2 tablespoons butter
1 teaspoon vanilla
milk
cinnamon to dust

combine the icing sugar, butter and vanilla with enough milk
to make a spreadable paste.

spread over cake and dust with cinnamon.


Saturday, 19 August 2017





CHOCOLATE SYRUP BROWNIES

113 grams butter, softened
1 cup sugar
1 1/2 cups chocolate syrup
4 eggs
1 1/4 cups plain flour
1/2 teaspoon baking powder
1 cup dark chocolate chips

preheat oven to 180 c.  line a 9 x 13 baking dish with baking
paper.

using an electric mixer, beat the butter and sugar together.

add the syrup, eggs, flour and baking powder and beat until
well combined.

stir in the chocolate chips.

pour into baking dish.

cook for 35 - 35 minutes or until brownies are pulling away
from sides.

cool completely in baking dish, on a wire rack.

dust with icing sugar to serve.