LEMON AND MIXED BERRY BUNDT CAKE


1 box duncan hines french vanilla cake mix
1 pkt vanilla instant pudding mix
1/2 cup canola Oil
1 cup Water
4 Eggs
finely grated rind 2 lemons

1/2 cup strawberry jam
1/2 cup frozen Raspberries
1/2 cup frozen blueberries



preheat  oven to 180 c. grease  and flour bundt tin.

in a large bowl, using and electric mixer, place the cake mix, pudding mix, oil water, eggs and rind.
beat for 2-3 minutes until well combined.

pour half of the batter into the tin.
swirl in the strawberry jam in small, thin swirls  all around the middle of the mix.

place the raspberries and blueberries on top of the jam swirl. top with remaining batter.

cook 45-55 minutes or until a skewer comes out clean.

ice.

ICING

lemon icing

2 cups icing sugar
1 tablespoon butter
lemon juice

mix all together with enough lemon juice to make a drizzly icing. just runny
enough to run down the sides.

raspberry icing

2 cups icing sugar
1/4 cup frozen raspberries
2 tablespoons butter
water

mix the butter and raspberries together then mix in the icing sugar.

add enough water to make a drizzly icing. just runny enough to run
down the sides.


alternate the 2 icings down the cake, using teaspoons to create the
drizzle.

CHOCOLATE PEANUT BUTTER SQUARES


400 grams chocolate chips*
250 grams peanut butter
113 grams butter
1 pkt. coloured mini marshmallows
hundreds and thousands

grease and line 9 x 13 dish with baking paper.

in a heatproof bowl over a pot of boiling water, (don't let the bowl touch the water) melt the choc chips, peanut butter and butter together. stir until smooth.

cool slightly then stir in the marshmallows.

pour into dish and level out top.

sprinkle with the hundreds and thousands

place in fridge to set.

cut into small squares to serve.

*I used 1/2 milk chocolate and 1/2 dark chocolate chips.

FINIKIA (Greek orange and honey syrup cookies)

1 3/4 cups plain flour
pinch allspice
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 cup caster sugar
pinch of salt
1/2 cup canola oil
50 grams butter, melted
finely grated rind of 1 orange
1/4 cup orange juice

SYRUP
1/2 cup honey
1/2 cup sugar
1 cup water
juice of half a lemon
1 cinnamon quill

chopped walnuts, optional
cinnamon

preheat oven to 180 C.  line a baking tray with baking paper.

in a medium sized bowl, place the flour, sugar, salt, spices and baking powder.

make a well in the centre and add the oil, butter, rind and orange juice. mix together.

tip dough onto a lightly floured board and knead lightly until dough comes together.

roll dough into 12 equal sized balls then shape into ovals, flattening lightly.

place on tray and bake for 25 minutes or until lightly browned and firm to touch.

when the biscuits are about 12 minutes off cooked, place the syrup ingredients in a smallish saucepan.
stir over low heat to dissolve the sugar.

increase heat and simmer for 10 minutes. remove from heat.

place 2 biscuits at a time into the syrup and allow to soak for 30 seconds.

remove with an egg slide and place on wire racks to drain. sprinkle with cinnamon
and walnuts, if desired.

cool completely.

RIGATONI PASTA BAKE

450 grams minced steak
450 grams minced pork
1 teaspoon fennel seeds
2 teaspoons garlic powder
1/2 teaspoon hot chilli powder

1 onion, diced
1/2 small green capsicum, diced
1/2 small yellow capsicum, diced
3 teaspoons minced garlic

700 gram bottle passata Tomato puree
800 gram can diced Tomatoes
2 tablespoons Tomato Paste
2 teaspoons Italian herbs
salt and pepper to taste
1 teaspoon sugar

1 1/2 cups Mozarella cheese
1/2 cup shredded tasty cheese
1/2 cup finely shredded Parmesan cheese


340 grams rigatoni pasta

cook pasta till al dente. drain and put aside.

mix the mince steak, mince pork, fennel seeds, garlic and chilli powders
together until well combined.

using a large pot or deep frypan, brown the mince mix.  drain and
put aside.

in the same pot/pan saute the onion, minced garlic and capsicum until
onion is translucent.

add the mince plus the tomato puree, diced tomatoes and tomato paste
to the pan.

add the sugar, salt and pepper and italian herbs. simmer for 10 minutes.

heat oven to 180 c and lightly grease a 9 x 13 baking dish.

mix the pasta through the sauce and pour 1/2 into baking dish.

sprinkle with 1/2 the cheeses.

top with the rest of the pasta then the rest of the cheese.

cover the top of the dish with foil and cook for 30 minutes.

uncover and cook until bubbly and cheese is browning, about 15 minutes.  (add more cheese
if needed)

serve.

CHOCOLATE CUPCAKES WITH SALTED CARAMEL FILLING
and peanut butter icing

1 1/2 cups self raising flour
1 cup sugar
3 tablespoons cocoa, sifted
2 eggs
1/2 cup canola oil
3/4 cup milk

2 pkts dr. oetker salted caramel cup cake centres

preheat oven to 180 c. line 2 x 12 hole muffin tins with
paper patty pans.

place everything except for the cup cake centres into a medium sized bowl.

using an electric mixer, beat until well combined.

divide the batter evenly between the 24 patty pans.

cook for approx.18 minutes or until centre bounces back to touch and
a skewer comes out clean.

cool slightly then fill will the salted caramel filling,
following instructions on pkt.

cool completely then ice.


ICING

120 grams butter, softened
1 cup peanut butter
3 - 4 tablespoons milk
2 cups icing sugar

crushed nuts (optional)

beat the butter and peanut butter till creamy.

add 1/2 the icing sugar, beating well.

add the rest of the icing sugar and the 3 tablespoons milk.
add the rest of the milk if icing is too thick.

pipe or spoon over cakes and sprinkle with nuts.

APPLE CIDER MONKEY BREAD


preheat oven to 180 c.  lightly grease a deep, 9 x 13 baking dish.


APPLE BASE
4 tablespoons butter
2 teaspoon cinnamon
8 Granny Smith apples, peeled and sliced into wedges
1 cup apple cider


melt butter in a large, deep frypan over medium heat.
add cinnamon and apples, stirring to combine and cooking for about 2-3 minutes.
Add cider and bring to a simmer, cooking until apples have softened, about 5 minutes.

take out 4 tablespoons of liquid and put aside. keep simmering apples  till rest of liquid is almost gone.

place the apples into the baking dish.

MONKEY BREAD
3 cups self raising flour
80 grams butter, softened
1 egg
1 - 1/14 cups milk

1/2 cup white sugar
1 teaspoon cinnamon

place the flour into a large bowl with the butter. cut the butter through with
2 knives until you can no longer see it.

mix the egg with 1 cup of milk and mix into the flour to form a dough. add a bit more
milk if needed.

tip onto a floured board and knead lightly.

roll dough into walnut size balls.

mix the cinnamon and sugar together in a bowl, and lightly roll the balls in it.

cover the apples with the balls.

CARAMEL CIDER SAUCE
226 grams butter
4 tablespoons cornflour
1/2 cup apple cider
1 cup white sugar
1 cup brown sugar
4 tablespoons reserved apple liquid (from base)

Melt butter in a medium saucepan. add cornflour, whisking to form a paste, then add cider,
brown sugar, white sugar and the liquid from the apple filling. Stir to combine.

bring sauce to a simmer and cook for about 3-4 minutes, or until it forms a dark brown sauce
thick enough to coat the back of a spoon.

pour 3/4 of the sauce evenly over the balls. put the other 1/4 aside.


cook for approx. 20 minutes or until balls have puffed up and are golden brown.

serve with cream or ice cream and a little of the left over sauce.

CHICKEN CALZONE

4 skinless chicken breasts
1/4 green capsicum
1/4 red or yellow capsicum
16 pieces pepperoni salami
block tasty cheese
6 tablespoons fountain spicy red sauce

1 jar dolmio extra garlic spaghetti sauce
(or one that has tomato, onion and garlic in it)
shredded tasty cheese

in a smallish baking dish( just has to fit the chicken breasts)
place 3 tablespoons of the spicy red sauce and swirl it all over
the bottom of the dish.

butterfly each chicken breast and place 4 slices of the salami
on the bottom half of each breast.

cut the block cheese into 5 mm thick slices and cut each slice into 4.

place 4 pieces across the top of the salami.

cut the peppers into slices and place on top of the cheese

pull the top of the chicken breast over and cover the filling.
skewer together.

place the filled chicken breasts into the baking dish and spread them
with the other 3 tablespoons of spicy red sauce.

cover the dish with foil and refrigerate for at least 2 hours or longer,
until you are ready to cook.

heat oven to 180 c.

place the dish, still covered into the oven and cook for approx. 1 hour*
or until the chicken is cooked through. remove from oven.

spoon some of the pasta sauce over each breast and sprinkle with the shredded
tasty cheese.

place back in the oven and cook until the cheese is melted and golden.

serve.

cooking time depends on the size of the chicken breast. mine were large.