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.