ONE BOWL LEMON GINGER LOAF

1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
3/4 cup milk
finely grated rind 1 large lemon
1 heaped teaspoon ground ginger

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

place all ingredients into a bowl.  using an electric mixer, beat until well combined.

pour into tin.

cook for approx. 45 minutes or until golden 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
approx. 2 1/2 tablespoons lemon juice

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

spread over cake and decorate as desired.

BAKED DUMPLINGS...with brown sugar sauce


FOR THE SAUCE.....

40 grams butter (3 tablespoons)
1 1/2 cups brown sugar
2 1/2 cups water

FOR THE DUMPLINGS.....

2 cups self raising flour
1/4 cup brown sugar
150 grams butter, cold, chopped (2/3 cup)
1/2 cup milk
1 teaspoon vanilla

preheat oven to 180 c. (350 f.) lightly spray a 9 x 13 baking
dish with cooking spray.

place all the sauce ingredients into a small saucepan over
medium heat. bring to boil then cook for 2 minutes. put aside.

place the sugar and flour into a bowl. add the butter and rub
in with fingertips or cut in with 2 knives until mixture
resembles breadcrumbs.

stir in the milk and vanilla to form a soft dough.

tip onto a lightly floured board and knead lightly.

divide dough into 6 even sized balls and place into baking
dish.  pour over the sauce.

cook for 30 minutes or until a skewer comes out clean.

serve with cream.

GINGERBREAD CAKE

113 grams butter, soft (1/2 cup)
1 cup sugar
2 eggs
1 cup molasses
1 cup boiling water
1 strong teabag
2 1/2 cups self raising flour
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon bicarb soda
1/2 teaspoon salt

icing sugar to dust

preheat oven to 180 c. (350 f.) line a 9 x 13 baking dish
with baking paper.

using an electric mixer, cream butter and sugar. add eggs and
beat until well combined.

beat in molasses until well combined.

steep the teabag in the boiling water then add to the
mixture, beating until well combined.

sprinkle the flour, spices, bicarb soda and salt over the top
of the mixture then beat until well combined.

pour into dish.

cook for approx. 45 minutes or until a skewer comes out with
a few crumbs attached.

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

dust with icing sugar to serve.  also good with whipped cream.

LIGHTLY SPICED APPLE PIE BREAD

400 grams canned pie apples, mashed or  blitzed (14.1 oz)
1 medium granny smith apple, peeled, cored and diced
1 packet golden butter cake mix
1 cup self raising flour
1 heaped teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon mixed spice
4 eggs, lightly beaten.

preheat oven to 180 c. lightly grease sides and line bottom of
a large non stick loaf tin.

in a large bowl, stir the cake mix, flour and spices
together.

stir in the eggs, pie apple and diced apple until well
combined.

pour into tin.  cook for approx. 40 minutes or until a skewer
comes out clean.

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

drizzle with icing. (optional)

ICING

1 cup icing sugar
1/2 teaspoon vanilla
approx 1 1/2 tablespoons milk

mix the icing sugar and vanilla together with enough milk to
make a drizzle.

serve as is with butter or toast in a sandwich press or under the griller.

NOTE: I used the "woolworths" pie apples and "greens" golden
butter cake. this packet comes with icing mix so use this to
make the drizzle for the cake.

APPLE BREAD BROWNIES

1 1/2 cups sugar
1 cup sour cream
1/2 cup canola oil
2 eggs
3 small apples, peeled, cored and diced small
2 cups plain flour
1 teaspoon bicarb soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon mixed spice

preheat oven to 180c. (350 f.) line a swiss roll tin with

baking paper.


using an electric mixer, beat together sugar, sour cream,
eggs and oil until well combined.

add flour, baking powder, bicarb soda, salt, cinnamon and
mixed spice. beat until well combined.

stir in apple.

spread into tray.

cook 20 - 25 minutes or till a skewer comes out clean.

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

ice.

ICING

3 cups icing sugar
4 tablespoons sour cream
1 tablespoon butter
3 tablespoons milk approx.

cinnamon to dust

mix all the ingredients except the cinnamon together. use the
milk a tablespoon at a time until the icing is a spreading
consistency.

spread over cake and dust with the cinnamon.  cut into
squares to serve.

GINGER AND CHOCOLATE RIPPLE CAKE..no bake

1 packet chocolate ripple biscuits
1 packet gingernut biscuits
900 mls thickened cream
icing sugar to taste

grated chocolate or topping of choice


whip the cream with the icing sugar.

spread a little cream across the bottom of rectangle serving
tray.

Spread one chocolate ripple biscuit with 1 heaped teaspoon of
cream then sandwich with a gingernut biscuit. Top with
another heaped teaspoon of cream then place biscuits on their
side onto the serving tray. continue, alternating biscuits
and cream, until all biscuits have been used, lining biscuits
in rows, widthways across the tray.

completely cover the biscuits with the rest of the cream.

top with the grated chocolate.

place a sheet of baking paper over the top then wrap the
whole cake and tray with cling wrap.

refrigerate overnight or for at least 12 hours.

make sure to cut the cake widthways so as to get the ripple
effect.

POWDER PUFFS

3 eggs, separated
3/4 cup caster sugar
1/2 cup plain flour
1/2 cup cornflour
3/4 teaspoon cream of tartar
1/2 teaspoon bicarb soda

whipped cream
jam
icing sugar

preheat oven to 200 c. (425 f.) grease and flour base of  2
large baking trays.

using an electric mixer, beat the egg whites until stiff.

add the sugar 1/3 at a time beating well after each addition.

using a whisk, whisk in the egg yolks.

sift the dry ingredients over the egg mixture and use the

whisk to fold in. dont beat.

drop heaped teaspoons of mix onto the trays, leaving room to
spread.

cook for approx 5 - 7 minutes or until golden.

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

spread jam then dollop cream on half the puffs then top with
the other half.  let sit for an hour to soften.

dust with icing sugar to serve.

SAVOURY SCONES


3 cups self raising flour
1 teaspoon baking powder
1 teaspoon onion powder
1/2 teaspoon garlic powder
pinch salt
80 grams cold butter

80 grams pepperoni, chopped
50 grams sliced ham, chopped
5 sweet and sour baby cucumbers (cornichons), chopped
3/4 cup shredded tasty cheese
1 egg
1 1/4 cups milk

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

in a large bowl, place the flour, baking powder, onion and
garlic powders, salt and butter.  rub the butter in until mix
resembles fine breadcrumbs.

stir in the pepperoni, ham, cheese and baby cucumbers. mix
the milk and egg together then stir into flour mix until well
combined.  tip dough out onto a floured board.

knead lightly incorporating flour if needed.

pat out to a circle 2 cm thick. cut into 12 equal wedges and
place on tray.

cook for 20 -25 minutes until golden on top.

serve warm with butter. 

PORK FILLET WITH APRICOT AND MUSTARD SAUCE

500 - 600 gram pork fillet (approx. 1.3 - 1.5 pound)
salt and pepper
2 tablespoons olive oil

SAUCE
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
1/2 cup water
1 oxo chicken stock cube
1/2 cup apricot jam
1/2 teaspoon ground ginger
1 tablespoon wholegrain mustard
salt and pepper to taste

1 tablespoon cornflour, to thicken
1 tablespoon cold water, to thicken

preheat oven to 190 c. (375 f.)

sprinkle both sides of the pork with salt and pepper.

in an oven proof, stove top frypan, heat the oil and brown each side of the pork for 5 minutes.  place frypan in oven and cook the pork, uncovered, for 20 minutes or until cooked through.  remove from oven and rest for at least 5 minutes.

SAUCE
when the pork is almost ready, in a frypan, melt the butter and oil together.  add the onion and cook, stirring, until onion is just turning golden.

add the water, stock cube, jam, ginger and mustard. stir to combine. bring to the boil then simmer on low for 10 minutes.

mix the cornflour and water together and stir into sauce until thickened. add salt and pepper.

slice pork and serve with the sauce and vegetables of choice.

LEMON BLUEBERRY POPPY SEED MUFFINS....gluten free

56 grams butter, soft (1/4 cup)
1/4 cup canola oil
1 1/4 cups sugar
2 eggs
1 1/2 cups sour cream
1/3 cup milk
finely grated rind 2 small lemons
2 1/3 cups gluten free self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
2 tablespoons poppy seeds

51 fresh or frozen (thawed) blueberries

preheat oven to 180 c. (350 f.) line 2 x large 12 hole muffin tins with 17 paper patty pans.

in a large bowl, using an electric mixer, beat the butter, sugar and oil together until combined.

add the eggs, sour cream, milk and rind beating until well combined.

add the flour, bicarb and salt in 3 additions beating until just combined.

stir in the poppy seeds.

evenly fill the pattypans.

place 3 blueberries on top of each muffin batter.

cook for approx. 30 -35 minutes or until golden and a skewer comes out clean.

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

ice.

ICING

150 grams butter, soft (2/3 cup)
2 cups icing sugar
1 tablespoon lemon juice

mix all together and spoon or pipe icing onto cold muffins.  decorate as desired.

CONDENSED MILK COCONUT MACAROONS....gluten free

75 grams butter, soft (1/3 cup)
3/4 cup sugar
2 eggs
1 can condensed milk
1/2 teaspoon vanilla
1/2 cup gluten free plain flour
2 1/2 cups desiccated coconut

preheat oven to 180 c. (350 f.)  line 2 x 12 hole muffin tins with 18 paper patty pans.

in a large bowl, using an electric mixer, cream butter.  add sugar and beat until well combined.

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

add condensed milk and vanilla, beating until well combined.

add flour and coconut and beat until well combined.

3/4 fill each patty pan.

cook for approx. 25 minutes or until golden.

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

CONDENSED MILK COCONUT MACAROONS

75 grams butter, soft (1/3 cup)
3/4 cup sugar
2 eggs
1 can condensed milk
1/2 teaspoon vanilla
1/2 cup plain flour
2 cups desiccated coconut

preheat oven to 180 c. (350 f.)  line 2 x 12 hole muffin tins
with 18 paper patty pans.

in a large bowl, using an electric mixer, cream butter.  add
sugar and beat until well combined.

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

add condensed milk and vanilla, beating until well combined.

add flour and coconut and beat until well combined.

3/4 fill each patty pan.

cook for approx. 25 minutes or until golden.

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

EASY SPAGHETTI BOLOGNAISE SAUCE

1 kilo mince steak
2 jars napolitana pasta sauce (I used raguletto)
1 onion, diced
4 teaspoons minced garlic
1 can mushrooms in butter sauce
1 teaspoon Italian herbs
2 tablespoons tomato ketchup
salt and pepper to taste

in a large frypan, brown the mince. drain. put aside.

in the same frypan, saute onion and garlic until fragrant.

add back the mince, pasta sauce, mushrooms, herbs and ketchup. stir to combine.  bring to the boil then low simmer for 1 hour.

add salt and pepper.

serve over pasta of choice.

SPICED MELTING MOMENTS......gluten free

250 grams butter, soft
1 1/2 cups gluten free plain flour
1/2 cup icing sugar
2/3 cup gluten free custard powder
1 teaspoon mixed spice
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon

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

using an electric mixer, beat butter until creamy.

stir in flour, custard powder, icing sugar and spices.

roll dough into walnut sized balls and place on trays, leaving room to spread.

lightly flatten each ball with a fork dusted with icing sugar.

cook for 15 minutes or until just firm to the touch.

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

fill.

FILLING

100 gms butter, soft
2 cups icing sugar
2 teaspoons vanilla

rasberry jam, optional

icing sugar to dust.

stir the butter, icing sugar and vanilla together until well combined.

spoon or pipe onto the flat side of 1/2 the biscuits.

spread 1 teaspoon jam on the other half of the biscuits (flat side).
sandwich biscuits together.

dust with icing sugar to serve.

SLOW COOKER LAMB SHANKS

6 lamb shanks
2 tablespoon olive oil
2 brown onions diced
200 grams button mushrooms, sliced
4 rashers bacon, chopped
2 teaspoons minced garlic
1 1/2 cups water
2 oxo beef stockcubes
1/2 cup red wine
400 gram can diced tomatoes
1 teaspoon dried rosemary

approx 5 tablespoons cornflour 
4 tablespoons water
salt and pepper to taste


in a large deep frypan, in 1 tablespoon oil,  brown the
shanks. remove, drain and put aside.

in the same pan, add the other tablespoon oil and saute the
onion, mushrooms, bacon and garlic until onion is
translucent.

add the water, stockcubes, wine, tomatoes and rosemary. bring
to boil. place shanks back into frypan with the vegies and
simmer for 5 minutes.

transfer all to the slow cooker and cook on low for approx 6
hours or until meat is starting to fall off the bone.

remove the shanks from the liquid and place on a plate. cover
with foil to keep warm.

place the gravy into a deep frypan.  mix the cornflour and
water together and stir into the gravy. bring to boil over
medium heat, stirring till thickened. add salt and pepper.

place the shanks into the gravy and stir to coat. cook until
heated through.

serve over mashed potato with vegies of choice.

CONDENSED MILK COOKIES.......gluten free

250 grams butter, soft
1/2 cup sugar
1/2 tin condensed milk
3 cups gluten free self raising flour

preheat oven to 180 c. (350 f.)  line baking trays with
baking paper.

using an electric mixer, cream butter and sugar.

add condensed milk and beat until well combined.

stir in flour until well combined.

from here you can add almost anything you like.  I just divided up the dough and made jam drops, lemon drops, nutella drops, chocolate chip and freckles.

TO MAKE THE DROPS....roll dough into walnut sized balls (or
larger if you like) place on tray and flatten lightly with a
fork dipped in sugar.  make indentations in the centre of
each cookie. 

cook for 15 - 20 minutes or until just golden then remove
from oven and lightly press the indentation again and fill
with desired filling. place back in oven and cook for another
5 minutes.

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

TO MAKE THE CHOCOLATE CHIP.... just stir some dark chocolate
chips into the dough and roll into balls. place on tray,

flatten lightly with a fork dipped in sugar and cook for 20
minutes or until golden.

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

TO MAKE THE FRECKLES....tip some 100's and 1000's into a
small bowl. roll the dough into balls and roll in the 100's
and 1000's to coat. place on tray and flatten lightly with a
fork. cook for 20 minutes or until golden.

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

NOTE: I used coles brand gluten free self raising flour. 

RUSTIC APPLE TART....gluten free



100 grams butter, melted
100 grams caster sugar
250 grams gluten free self raising flour
2 eggs

800 gram can pie apples
2 tablespoons brown sugar
1 tablespoon ground cinnamon

butter and sugar to sprinkle

preheat oven to 190 c. (375 f.)  grease 23 cm. (9 inch pie dish)

mix the apples, sugar and cinnamon together until well
combined. put aside.

place butter and sugar into a medium sized bowl. stir to
combine.  add the flour and stir to combine.

stir in the eggs 1 at a time until well combined.

spread 2/3 dough across the bottom and  little up the sides
of the pie dish.

spread the apple across the dough.

blob the rest of the dough across the top of the apple.

cook for approx. 1 hour.  cover top with foil if browning too
quickly.

remove from oven and lightly brush with butter. sprinkle with some sugar.

serve warm. dust with icing sugar to serve

THAI PANAENG CURRY

1 kilo skinless chicken breasts, diced
2 tablespoons canola oil
1 large yellow capsicum,
1 large red capsicum
1 onion
2 teaspoons minced garlic
1 jar valcom panaeng curry paste
1 tablespoon peanut butter
2 cans coconut cream
3 tablespoons fish sauce
12 kaffir lime leaves
1/4 cup fresh basil leaves, roughly chopped


spray a large deep frypan with cooking spray and saute
chicken until colour changes. drain and put aside.

place the canola oil into the same pan and saute onion for 1
minute.  add the capsicum and garlic. saute for another 2
minutes.

push vegies to the side of the pan and add the jar of curry
paste. saute until fragrant.  add the peanut butter, the
coconut cream, the fish sauce and the kaffir lime leaves.

add the chicken.

bring to boil then simmer for 15 minutes. remove from heat
and stir in the basil leaves.

serve with rice.

RASPBERRY FRIANDS....gluten free


200 grams butter (7 oz)
8 large egg whites
1/2 cup + 5 teaspoons gluten free plain flour
2 cups icing sugar
1 1/3 cups almond meal
2 teaspoons vanilla essence
36 frozen raspberries, thawed (or use fresh)

preheat oven to 190 c.( 375 f.) lightly grease and flour 12
hole friand tin.

melt butter and put aside to cool.

place egg whites into a medium bowl and whisk a couple of
times just to break up the membrane.

stir in the flour, almond meal and icing sugar until
combined.

stir in the butter and vanilla until well combined.

3/4 fill each hole of the friand tin with the batter and
place 3 raspberries into each, pushing in lightly.

cook for approx. 25 - 30  minutes or until golden and springy to touch.

cool in tin.

dust with icing sugar to serve.

STICKY HONEY BARBECUE CHICKEN WINGETTES


2 kilograms chicken wingettes

1/2 cup honey
1/2 cup smokey barbecue sauce
1/2 cup "fountain" spicy red sauce
1/2 cup sweet chilli sauce
1 tablespoon molasses
2 tablespoons cornflour
2 tablespoons water

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

place wingettes on tray and cook for 1 hour.  remove from
tray and drain liquid away. place wings back on tray and put
aside. I also change the baking paper.

place the honey, all the sauces and the molasses into a small
pot.

mix the cornflour and water together and add to pot.

place pot on stove over medium heat and stir until sauce is 
boiling and thickened. remove from heat.

tip sauce all over the wings and stir to coat.

cook till golden or to required colour.

SPICY KOREAN CHICKEN STEW

1 kilo chicken breast fillets, diced

1/2 kilo potatoes, chopped
4 medium carrots, chopped
1 small green capsicum, diced
1 large onion, cut into small wedges
2 cups water
1 tablespoon canola oil
salt and pepper to taste

SAUCE

1 - 2  tablespoons korean red pepper paste*
2 teaspoons minced garlic
1 teaspoon minced ginger, optional
1  - 2 tablespoon korean red pepper powder*
4 teaspoons soy sauce
2 teaspoons honey

spring onions, chopped,

mix all the sauce ingredients into a bowl and stir till well
combined.  add in the chicken and stir till well coated.

in a large deep frypan, heat the oil.  add the chicken with all the sauce, and saute until colour has changed.

add in the rest of the ingredients (except the spring onion) and simmer covered until vegies are soft. stir occasionally.

if desired thicken the sauce with some cornflour mixed with
water.

sprinkle with spring onion to serve.

* 1 tablespoon of paste and powder makes a mild stew. add the other tablespoon of each if you like it hotter.

EASY APPLE COBBLER....gluten free


1 x 800 gram can pie apples (28 oz)
1 packet vanilla gluten free cake mix
226 grams butter, melted (1 cup)
1/4 cup brown sugar
2 tablespoons cinnamon

preheat oven to 180 c. (350 f.)  lightly grease 9 x 13 baking
dish.

spread apples evenly across the bottom of the baking dish.

sprinkle the dry cake mix evenly across the apples.

pour the butter all over the cake mix then sprinkle with the
sugar and cinnamon.

cook for approx 50 - 60  minutes until nicely browned and
bubbly.

BANANA BREAD.......gluten free


1 1/4 cups sugar
2 eggs
1/2 cup oil
4 small over ripe bananas, mashed
2 tablespoons sour cream
1 teaspoon vanilla
2 cups gluten free plain flour
1 teaspoon bicarb soda
1 teaspoon cinnamon, optional
1/2 teaspoon salt

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

using an electric mixer, beat the eggs and sugar until light
and fluffy.

beat in the oil then the bananas, sour cream and vanilla.

fold in the flour, bicarb, baking powder, cinnamon and salt.

pour into tin and cook for approx. 60 -70  minutes or until a
skewer comes out clean.

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

serve toasted with butter.

CITRUS COCONUT COOKIES......gluten free

113 grams butter, softened (1/2 cup)
1 cup sugar
1 egg
finely grated rind 1 lemon
finely grated rind 1 orange
2 tablespoons lemon juice
2 1/3 cups gluten free plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt

coconut flakes to roll

preheat oven to 180 c. (350 f.). line baking trays with baking paper.

using an electric mixer, cream butter and sugar.  add egg and beat until well combined.

beat in rinds and juice then the flour, baking powder, bicarb soda and salt.

tip some coconut flakes into a bowl.

drop heaped teaspoons of mix into the coconut and roll to coat.

place dough onto trays leaving room to spread.

cook for approx. 15 - 18 minutes until golden.

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

makes approx. 30

CRUNCHY BAKED WINGS with sticky sauce

1 1/2 kilo chicken wingettes/drumettes
2 level tablespoons baking powder
3/4 teaspoon table salt
1/2 teaspoon pepper

SAUCE

1 teaspoon canola oil
1 teaspoon minced garlic
1 tablespoon sweet chilli sauce
2 tablespoons honey
4 tablespoons brown sugar
5 tablespoons smokey barbecue sauce
1 tablespoon "fountain" spicy red tomato sauce

spring onions and sesame seeds to serve.

preheat oven to120 c.(250 f.) place a wire rack on a large baking tray.

thoroughly dry each wingette/drumette with paper towel then place in a large bowl.  add the baking powder, salt and pepper, tossing to combine.

place each wing in a single layer on the rack skin side up. place on a lower shelf in the oven and cook for 30 minutes.

turn oven temp up to 220 c (425 f.) and place the tray on a higher oven shelf. cook for approx. 45 minutes or until wings are golden.

when wings are almost cooked....place the sauce ingredients into a small saucepan and bring to the boil stirring.  reduce heat and simmer until sauce thickens slightly approx. 5 minutes.

place wings into a large heat proof bowl and pour over the sauce, tossing to coat.

sprinkle with spring onions and sesame seeds to serve.

MEDITERRANEAN CHICKEN

1 kilo skinless chicken breasts, halved lengthways
1 kilo potatoes, large diced
1 onion, sliced
4 heaped teaspoons minced garlic
310 grams roasted red peppers, cut into strips
250 grams cherry tomatoes
200 grams button mushrooms.
220 grams black olives, pitted
110 gram jar capers, drained
fresh oregano
salt and pepper to taste
olive oil

parmesan cheese to serve, otpional

preheat oven to 200 c.

in a large, deep frypan, in 2 tablespoons of olive oil, saute the potatoes, onions, garlic and mushrooms until onions are translucent.

place into a large baking dish. put aside.

season both sides of the chicken with salt and pepper then in the same frypan, saute until changed colour..

stir chicken into the potato mix along with the peppers, tomatoes, capers, olives and a few sprigs of oregano.  drizzle with  some more olive oil.

place in oven and cook 45 - 55 minutes or until potatoes are soft. add salt and pepper to taste.

serve. sprinkle with parmesan cheese if desired.

gluten free....LEMONADE AND CREAM SCONES

4 cups gluten free self raising flour
3/4 cup thickened cream
1 egg
1 cup lemonade

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

add egg to cream. add more cream if needed to make up to 1
cup. beat lightly.

add cream mix and lemonade to flour, stirring till well
combined.  turn onto floured board.

knead lightly then pat out to 2 cm. thick.  cut with a
floured scone cutter.

place closely together on a tray and cook for approx 15 - 20
minutes until golden.

serve straight from the oven with topping of choice.

CHOCOLATE SYRUP BROWNIES....gluten free

113 grams butter, softened
1 cup sugar
1 1/2 cups HERSHEYS chocolate syrup
4 eggs
1 1/4 cups gluten free 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.

CREAMY CAKE MIX LEMON SLICE


BASE

1 packet lemon cake mix
75 grams butter, soft (1/3 cup)
1 egg

FILLING

250 grams cream cheese, soft (8 oz)
1 cup icing sugar
rind 2 lemons finely grated
2 tablespoons lemon juice
2 eggs
1 teaspoon vanilla

TOPPING

125 grams cream cheese, soft (4 oz)
1/2 cup icing sugar
finely grated rind 1 lemon
1 tablespoon lemon juice

toasted coconut

preheat oven to 180 c. (350 f.) line base and sides of 9 x 13
baking dish.

FOR THE BASE...stir the cake mix, butter and egg together
until well combined.  press into bottom of baking dish.  put
aside.

FOR THE FILLING...using an electric mixer, beat cream cheese
till smooth.  beat in the icing sugar, juice and rind then
the eggs and vanilla until well combined. 

spread over the base.

cook for 25 - 30 minutes until filling is set.  cool
completely in dish.

FOR THE TOPPING... beat the cream cheese until smooth then
beat in the icing sugar, juice and rind.

spread over the top of the filling and sprinkle with toasted
coconut.

refrigerate until firm.

cut into squares to serve.

FLOURLESS COCONUT SPICE CAKE

1 1/2 cups almond meal
3/4 cup shredded coconut
3/4 cup caster sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon vanilla essence
pinch salt
4 large eggs, separated
1/4 cup canola oil
2 tablespoons milk

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

place everything except for the eggs whites into a bowl. 
stir until well combined. put aside.

using an electric mixer, beat the egg whites until soft peaks
form.

fold the egg whites into the batter until well combined.

pour into tin. cook for 40 - 45 minutes or until golden on
top and a skewer comes out clean. (if browning to quickly,
cover with a piece of foil).

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

ice.

ICING

2 cups icing sugar
1 tablespoon butter
approx 3 tablespoons milk
1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon to sprinkle
coconut to sprinkle

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

spread over cake and sprinkle with cinnamon and coconut.

cut into squares to serve.

RASPBERRY, ORANGE AND ALMOND CAKE....gluten free



1 cup sugar
113 grams butter, soft (1/2 cup)
2 eggs
1 cup gluten free greek yoghurt (I used chobani)
finely grated rind 1 orange
1 teaspoon vanilla
1 1/2 cups gluten free plain flour
1/2 cup almond meal
1 teaspoon gluten free baking powder
1/2 teaspoon bicarb soda
pinch salt

240 grams fresh raspberries (8 oz)
1/3 cup flaked almonds

icing sugar to dust

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

using an electric mixer, cream butter and sugar.

add eggs 1 at a time, beating well after each addition.

beat in yoghurt, rind and vanilla.

mix all the dry ingredients together and on low speed beat
into the batter in 3 batches.

pour 1/2 the batter into the tin and sprinkle with 3/4 of the
raspberries. spread the rest of the batter over the
raspberries.

sprinkle the top with the rest of the raspberries and the
flaked almonds.

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

cool in tin.

dust with icing sugar to serve.


NOTE: to make this a standard cake just replace the gluten free plain flour with normal plain flour.

APPLE AND ALMOND CAKE.....gluten free

1 cup sugar
113 grams butter, soft (1/2 cup)
2 eggs
1 cup "chobani" lemon flavoured greek yoghurt
1 teaspoon vanilla
1 1/2 cups gluten free plain flour
1/2 cup almond meal
1 teaspoon gluten free baking powder
1/2 teaspoon bicarb soda
pinch salt

400 gram can pie apples (14 oz)
1/3 cup flaked almonds

icing sugar to dust


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

using an electric mixer, cream butter and sugar.

add eggs 1 at a time, beating well after each addition.

beat in yoghurt and vanilla.

mix all the dry ingredients together and on low speed beat
into the batter in 3 batches.

pour 1/2 the batter into the tin and sprinkle with the
apples. spread the rest of the batter over the apples.

sprinkle the top with the flaked almonds.

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

cool in tin.

dust with icing sugar to serve.

NOTE:  to make this a standard cake just replace the gluten free plain flour with normal plain flour.

PIE MAKER DONUTS

1 1/2 cups self raising flour
1/3 cup sugar
3/4 cup milk
2 tablespoons canola oil
2 eggs
1 teaspoon vanilla

60 grams butter, melted
cinnamon sugar

strawberry or raspberry jam
nutella

place the flour, sugar, milk, oil, eggs and vanilla in a
bowl. whisk until well combined.

heat pie maker...NOT A DEEP CUP ONE.

almost fill pie maker cups with batter and place 1 teaspoon jam or nutella in centre.  (I used an icecream scoop to fill). close lid and cook until donut is lightly coloured and springs back to touch, about 5 minutes.

brush donuts with melted butter and roll in cinnamon sugar.

serve warm.

makes about 10.

WELSH CAKES

3 1/4 cups plain flour
226 grams cold butter (1 cup)
1 teaspoon baking powder
1 teaspoon allspice
1/2 teaspoon salt
1 cup sugar
1 cup sultanas
2 eggs, lightly beaten
5 tablespoons milk

icing sugar for dusting

place the flour, baking powder and salt into a large bowl.

rub in the butter until mix resembles breadcrumbs.

stir in the sugar, sultanas and  allspice.

stir in the eggs then the milk a little at a time until you
have a firm dough.

turn onto a floured board and knead to bring together.  pat
dough out to 6mm (1/4 inch) thick. use a 6.35 cm  (2 1/2
inch) scone cutter to cut out rounds.

heat a frypan on medium heat and brush with butter.  cook the
cakes until golden on the bottom then flip to cook other
side. turn down heat if browning too fast or the centre won't
be cooked.

serve warm dusted with icing sugar. top with butter if
desired.