ORANGE SCONES

2 cups self raising flour

1/4 cup sugar

pinch salt

56 grams butter, (4 tablespoons)

1/2 cup thickened cream

1 egg

finely grated rind 1 small orange

2 tablespoons orange juice

2 teaspoons orange marmalade, warmed, to glaze (optional)

preheat oven to 190 c.  line a baking tray with baking paper.

in a large bowl mix together the flour, sugar and salt.

add the butter and rub or cut in until mix resembles fine breadcrumbs.

mix the cream, egg and juice together until well combined then stir into the flour mixture. bring together using hands to make a soft dough.

tip onto a lightly floured board and knead gently a couple of times.  pat dough out to approx. 2 cm thick.

cut out rounds with a scone cutter and place on tray. reshape dough and cut again.

cook for approx. 18 minutes or until lightly browned.

remove from oven and brush with marmalade.

dust with a little icing sugar to serve.

 

EASY LEMON TART

I store bought tart case

1/2 cup fresh lemon juice 

finely grated rind 1 lemon

1 can  condensed milk

4 large egg yolks

preheat oven to 160 c, fan forced. place tart case on a baking tray.

in a medium bowl, using an electric mixer,  beat egg yolks  until lightened

.

add condensed milk, lemon juice and rind. beat until well combined and thickening.

pour into tart case and cook until edges are set but centre  jiggles sightly, approx. 15 minutes.

cool on a wire rack to room temp then refrigerate for at least 2 hours or overnight to set completely.

serve with whipped cream.

 

BANANA BREAD COOKIES ... with walnuts

150g butter

1 tsp vanilla extract

3/4 cup light brown sugar,, packed

3 ripe bananas, mashed

2 eggs

1 1/2 cups self-raising flour

1 cup chopped walnuts

preheat oven to 200 c. fan forced.  line baking trays with baking paper.

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

beat in the eggs and bananas until well combined.

fold in the flour and walnuts until just combined.

using a cookie scoop or tablespoon, scoop mix onto trays leaving room for spreading.

cook for approx. 10 minutes until golden.

cool on trays then remove to wire rack to cool completely.

NOTE:  these are soft cake like cookies.

 

CHAI SCONES with vanilla drizzle

2 1/2 cups self raising flour

100 grams butter

1 sachet Arkadia extra spice chai powder*(see note)

3 tablespoons sugar

3/4 cup milk

1 egg

preheat oven to 190 c. line a baking tray with baking

paper.

in a large bowl, mix the flour, sugar and chai powder

together.

cut the butter in using 2 knives or your finger tips, until mix resembles fine bread crumbs.

mix the egg and milk together then stir into the flour mix to form a soft dough.

tip dough on to a floured board and knead gently, incorporating a little flour if too soft.

using your fingers, pat dough out to 2 cm thick.

cut out rounds with a scone cutter, shape the leftover dough and cut again.

place scones on tray, brush each with a little milk, and cook for 15-20 minutes or until golden.

cool on tray for 5 minutes then drizzle with icing.

ICING

1/2 cup icing sugar

1/2 teaspoon vanilla

milk approx. 1 1/2 tablespoons

mix the icing sugar and vanilla with enough milk to make a slightly runny paste.

*NOTE any other chai powder is 2 tablespoons 

 

SULTANA CAKE

150 grams butter, soft 

125 grams sugar 

3 eggs

3 tablespoons plain yogurt

180 grams self raising flour

1 teaspoon vanilla

150 grams sultanas 

preheat oven to 170 c.  line base and grease and flour sides of a 20  or 23 cm springform tin.

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

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

beat in the yogurt and vanilla until well combined

beat in the flour until just combined.

fold in 100 grams of the sultanas.

pour the batter into the tin, levelling the top then sprinkle the rest of the sultanas over the top.

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

cool in tin for 5 minutes the remove o a wire rack to cool completely.

dust with icing sugar to serve.

 

LEMON CREAM CHEESE ROLLUPS

2 1/2  sheets puff pastry, thawed

225 grams (8 oz) cream cheese, softened

4 tablespoons sugar

finely grated rind 1 large lemon 

2 tablespoons lemon juice

preheat oven to 190 c.  line a large baking tray with baking paper.

mix the cream cheese, sugar, rind and juice together until well combined.

cut the 2 whole sheets of pastry into 4 squares. the half sheet into 2.

spread each square  evenly with the cream cheese mix. approx. 1 tablespoon each.

roll each square up and place seam side down on the tray.

brush each rollup with a little milk.

cook for 15 - 18 minutes or until golden.

remove from tray and cool on a wire rack till cold.

drizzle with icing.

dust with icing sugar to serve

 

SPANISH SPICE CAKE

2 cups self raising flour

1 1⁄2 cups sugar

1 1⁄2 teaspoons bicarb soda

1 tablespoon cocoa

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon ginger

1/2 cup canola oil

370 gram jar applesauce

1/2 cup water

2 eggs

1 cup sultanas

1/2 cup chopped walnuts, optional

preheat oven to 180 c. (350 f.) grease and line a

9 x 13 inch baking dish with baking paper.

in a large bowl, whisk the first 8 ingredients together.

using an electric mixer, beat in the oil, applesauce, 

water and eggs until well combined.

fold in the sultanas and walnuts.

pour into baking dish and cook for 30 = 35 minutes or until a skewer comes out clean.

leave in dish for 10 minutes the remove to wire rack

to cool completely.

ice.

ICING

2 1/4 cups icing sugar

1/4 cup butter, at room temperature (57 grams)

1/2 teaspoon vanilla

approx. 2 1/2 tablespoons milk

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

 

MINI LEMON IMPOSSIBLE PIES

1/2 cup butter, melted (113 grams)

1 cup sugar

4 large eggs

2 cups milk

1/3 cup lemon juice

finely grated rind of 1 lemon

1 teaspoon vanilla 

pinch salt

1/2 cup self raising flour

orange marmalade or lemon curd to fill

icing sugar to dust

preheat oven to 180 c. (350 f.)  line 2 x 12 hole muffin tins with paper patty pans. will make 18  - 24 depending on size of tins.

in a large bowl, whisk together everything except the flour until well combined.

whisk in the flour.

evenly fill the patty pans.  cook for 18 - 20  minutes or until set and lightly golden.

leave in tins for 10 minutes the remove to wire rack to

cool complete

dust with icing sugar to serve.

NOTE:  these do sink upon cooling so I fill mine with orange breakfast marmalade for extra tang and then dust with icing sugar. lemon curd would also be lovely.

 

LEMON CONDENSED MILK CUPCAKES

1 can condensed milk

1/2 cup lemon juice

2 eggs

1/4 cup butter, melted

1/2 cup self raising flour

1 tsp vanilla 

finely grated rind of 1 lemon 

 

icing sugar for dusting

preheat oven to 180 c. (350 f.) and line a 12 hole muffin tin with paper patty pans.

in a bowl, whisk together all the ingredients (except the icing sugar).

evenly fill the patty pans.

cook for 18–20 minutes until golden on top and springs back to the touch.

cool completely.

dust with icing sugar to serve. 

 

CHEESE AND CHIVE LOAF

2 cups self raising flour

1/4 teaspoon salt

1 cup shredded tasty cheese

2 tablespoons chives (dried or fresh)

1 cup milk

1/4 cup butter, melted

1 large egg

preheat oven to 180 c.  (350f.) Grease and flour sides and line bottom of a small loaf pan with baking paper.

mix flour and salt in a bowl.

stir in cheese, milk, butter, and egg until just combined.

tip batter into the loaf pan, level top and bake for 45 minutes or until golden and a skewer comes out clean.

turn onto a wire rack, let sit for 5 minutes then slice and serve

with butter.

 

CHEATS CUSTARD TART

1 store bought shortcrust pastry case

200 grams Pauls double thick custard

2 eggs

nutmeg to sprinkle

preheat oven to 160 c.  place pastry case on an oven tray.

in a bowl, whisk the custard and eggs together until well combined.

pour mix into pastry case.

sprinkle with nutmeg.

cook for approx. 35 minutes or until just set.

place on wire rack and cool completely.

refrigerate when cold.

 MARS BAR AND BANANA SCONES

3 cups self raising flour

1/2 teaspoon salt

1 tablespoon sugar

113 grams butter/margerine, cold (1/2 cup)

3 mars bars

2/3 cup mashed banana

2/3 cup thickened cream

preheat oven to 180 c. (350 f.)  line a medium sized baking tray with baking paper.

place the flour, sugar and salt into a large bowl. rub or cut in the butter until mix looks like breadcrumbs.

cut each mars bar into 3 lengthwise then chop each piece into small dice.  place each small piece separately into the flour and mix to coat (so they don't all just clump together).

mix the bananas and cream together then stir into the flour mix to form a dough. if too dry add a little more cream. (I didn't need too)

tip onto a floured board and press out to about 2 - 3 cm thick. 

cut into rounds with a scone cutter. place on the tray with the scones just touch each other.

cook for 15 - 20 minutes until golden.

remove to wire rack.

serve warm or cold.  

I served with nestles caramel top and fill and whipped cream.

 

JALAPENO POPPER SCONES

3 cups self raising flour

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

113 grams butter, cold (1/2 cup)

2 large jalapenos, seeded, small dice

6 rashers shortcut bacon, remove excess fat, small dice

1 1/2 cups shredded tasty cheese, packed

1/2 cup milk

1/2 cup sour cream

1 egg

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

place the flour, sugar, salt, paprika and pepper into a large bowl. stir to combine.

cut or rub in the butter until resembling fine crumbs. stir in the jalapenos, bacon and cheese until well combined.

whisk the milk, sour cream and egg together until well combined then stir into the flour mix.

bring the dough together then tip onto a floured board. knead lightly then pat out to 2 cm thick.

using a scone cutter, cut out dough. bring the excess together and cut again.

place on the tray and brush with some beaten egg.

cook for approx. 20 minutes until golden brown.

serve warm with butter.

 

APPLE TARTS

1 cup butter, soft

1/4 cup white sugar

1/3 cup icing sugar

2 teaspoons vanilla

2 1/4 cups plain flour

pinch salt

1 cup canned pie apples, drained and chopped

preheat oven to 180 c. (350 f.) grease and flour 1 six cup texas muffin tin.

.

in a large bowl, using an electric mixer, cream the butter, both sugars and vanilla for 2 minutes.

add in the flour and salt until just combined.

place about a 1/4 cup of mixture into each muffin hole and press across the bottom and a little up the sides of each.

evenly fill each tart with the apple, about 1 1/2 tablespoons each.

press about 1 1/2 - 2 tablespoons of dough over the top of the apple covering to the edges.

cook for 18 - 22 minutes until golden.

cool completely in the tins.

if needed, run a knife lightly around the edges of each tart to remove from tins.

ice.

ICING

1 1/4 cups icing sugar

approx 2 tablespoons milk

1 teaspoon vanilla essence

ground cinnamon

mix the icing sugar and essence together with enough milk to make a spreadable paste.

ice top of tarts and sprinkle with some ground cinnamon

store in an airtight container.

 

RUSTIC NO KNEAD BREAD

3 1/3 cups plain flour *

2 teaspoons bread improver

2 1/4 teaspoons instant yeast

2 teaspoons salt

1 2/3 cups warm water

In a large  bowl, whisk together the flour, bread improver, yeast, and salt.

pour the warm water over the top and mix until all the flour is absorbed.  the dough will be sticky.

push the dough into the centre of the bowl and cover the bowl tightly with cling wrap then a teatowel.

place the bowl in a warm spot and let the dough rise for 3 hours.

preheat the oven to 220 c or 200 c. fan forced, 1/2 hour before dough is ready and place a dutch oven with lid in the oven to heat up.(at the same time)

when the dough is ready scrape it out of the bowl onto a well floured board.

use a spatula or scraper to fold the dough gently over itself a few times until it starts to stick together.

flip the dough so the folded seam side is down. use your hand and the scraper to gently tap the dough into a round loaf.

gently lift the dough onto a large piece of baking paper. using a sharp knife, cut a cross into the top of the dough then pick it up by the paper and place it in the hot dutch oven.

cook, covered with the lid for 30 minutes then remove the lid and cook for a further 10 - 15 minutes until a deep golden brown.

remove the bread from the dutch oven and cool on a wire rack.

* you can also just use bread flour and omit the bread improver.

 

CHOC CARAMEL MALLOW TARTS

1 packet butternut snap biscuits

1 packet rolo chocolate or 1 can nestles caramel top and fill

1 packet jumbo marshmallows

preheat oven to 160 c. you need 2 round hole patty cake tins. (pic below)

using scissors dipped in water, (shake off excess), cut ten marshmallows in half across the width. put aside 

cover the holes of the trays with the biscuits, flat side down.

place in oven, one tray at a time until biscuits are just soft.

(approx.3 - 4 minutes) remove from oven and press biscuits into holes creating a tart shape. repeat with other tray.

place a piece of rolo in each tart, flat side up then place one piece of marshmallow, cut side down, over the chocolate.

IF USING THE TOP AND FILL.... place  1 heaped teaspoon into the tart base and cover with the marshmallow.

place back in oven for 2 -3 minutes until marshmallows are soft enough to just press over the top of the biscuit, making sure the chocolate (or caramel) is covered.

remove from oven and turn on griller. place tarts under the griller until browned.

serve the rolo ones warm whilst chocolate is melted.

serve the top and fill ones warm or cold.

 

GINGER AND LEMON MERINGUE TARTS

2 packets stem ginger cookies (from aldi)

1 can condensed milk

1/2 cup lemon juice

finely grated rind 1 lemon

preheat oven to 180 c. / 160 c. fan forced. using two  round hole patty tins. (pic in comments)

using 1 tin at a time, place the biscuits, flat side down over the holes of the tray. place in oven and heat until soft aprrox 2 - 4 minutes.

press biscuits into tin. repeat with next tray. put aside to cool slightly.

whisk the condensed milk, rind and juice together until well combined.

fill each tart base with the mix.

make meringue.

pipe or spoon the meringue over the filling and place back in the oven until the meringue is lightly browned.

cool completely in tins then remove to an air tight container and refrigerate till needed.

MERINGUE

3 egg whites, room temp

pinch salt

1/4 teaspoon cream of tartar

5 tablespoons sugar

using an electric mixer, beat the egg whites and salt to soft peaks.

add the cream of tartar and 1 tablespoon of sugar and  beat to combine. add more sugar 1 tablespoon at a time and beat until stiff and glossy.

 

RICH CHOCOLATE DESSERT.......so easy to make

600 mls condensed milk

250 gram tub marscapone

300 mls thickened cream

200 grams cocoa'

300 mls milk

18 grams gelatine powder

125 mls boiling wate

place all the ingredients except the gelatine and water into a blender. blitz until well combined.

mix the gelatine with the boiling water until dissolved. add to the blender and blitz until well combined.

pour the mix into glasses of choice or just a large bowl and refrigerate for at least 3 hours.

decorate as desired.

keep refrigerated.

 

POTATO SALAD

1 kg potatoes, peeled weight

4 cups water

2 chicken stock cubes

2 teaspoons salt

1 large onion, small diced

2 tablespoons small diced red capsicum

2 tablespoons small diced green capsicum

4 rashers short cut bacon, diced

1 heaped teaspoon chopped garlic

chop the potatoes into about 1 inch pieces then, in a medium pot, boil the potatoes with the water, stock cubes and salt, until tender. drain and put aside to cool.

place the onion, capsicum and bacon into a frypan, sprayed with cooking spray, and saute until the onion is translucent. stir in the garlic then remove from heat. put aside to cool.

when cool mix all together with the dressing.

DRESSING

1/2 cup whole egg mayonnaise

1/2 cup sour cream

1 teaspoon lemon juice

1 tablespoon dried chives

salt and pepper to taste

mix all together and stir through the potato mix.

 

LEMON CHEESECAKE

250 grams plain biscuits*

125 grams butter, melted

250 mls thickened cream, whipped

500 grams cream cheese, room temp

1 can condensed milk

1 packet cottees instant vanilla pudding

finely grated rind 2 lemons 

1 tub baxters lemon curd, optional

line base and grease sides of 23 cm springform tin.

crush or blitz the biscuits to fine crumbs. add the butter and blitz or stir till combined.  press into tin with a little up the sides. refrigerate whilse making filling.

in a large bowl, using an electric mixer, beat the cream cheese to smooth then beat in the condensed milk and pudding powder.

fold in the cream.

spoon the filling into the base, levelling to the sides. refrigerate till set, about 4 hours.

spoon over lemon curd if desired

decorate as desired.

*I used gingernuts.