WAGON WHEEL SLICE

BASE
120 grams butter,
2/3 cup caster sugar
2 eggs, beaten
2 1/3 cups plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup raspberry jam

MARSHMALLOW
2 dessertspoons gelatine powder
1 cup water
1 cup caster sugar
1 cup icing sugar, sifted

CHOCOLATE
300 grams dark cooking chocolate
30 grams  butter
1/3 cup thickened cream


Preheat oven to 180°C. line a swiss roll tray with baking paper.

BASE..in a saucepan, melt butter on low heat, then when completely melted, raise heat and allow to froth, stirring constantly.
bring to a golden brown colour and remove from heat. cool.

add sugar and egg to butter and mix well. add flour, baking powder and salt and stir until dough comes together.
press mixture into tin. Bake for 15 minutes or until just golden.

Spread warm base with jam.

MARSHMALLOW...place the cold water in a medium sized saucepan and sprinkle surface of water with the gelatine powder.
leave to sit untouched for 10 minutes then stir with a fork to mix.

add the caster sugar to gelatine mixture and dissolve gently over low heat, then raise heat and boil without stirring for 5 minutes.

remove from heat, allow to cool to room temperature.

tip gelatine mix into a large, deep bowl and add icing sugar.  beat with an electric mixer until thick and white
(should take about 3 to 5 minutes).

spoon marshmallow over jam layer and place tray in refrigerator to set for about an hour.

CHOCOLATE..in a heatproof bowl over a pot of boiling water, melt the chocolate, butter and cream together.
stir till smooth.

pour chocolate over set marshmallow.

Refrigerate for 2 hours or until set.

remove from fridge and let stand for 5 minutes before cutting into squares.

CREAMY CHEESE AND BACON PIE

6 eggs
1 1/2 cups milk
3/4 cup thickened cream
8 large rashers bacon, diced
1 onion finely chopped
1 small can (edgell) capsicum*
125 grams (kraft) jalapeno cheese, grated
3/4 cup self raising flour, sifted
1/2 teaspoon salt
1/2 teaspoon black pepper corns, grind
1 1/2 cups shredded tasty cheese

preheat oven to 180 c.  lightly grease 24 cm. springform tin and
wrap out side base and 1/2 up the sides with foil.

whisk the eggs, milk and cream together until well combined.

whisk in flour till well combined. (ok to have fine lumps).

stir in bacon, onion, capsicum, salt, pepper and jalapeno cheese.

pour into tin and sprinkle top with tasty cheese.

cook 40 -50 minutes till golden on top and set in centre (cut with knife to check).

let sit for 5 minutes then remove sides from tin.

cut into wedges and serve.

*I use the tinned capsicum because it doesn't have an overpowering taste.

RIGATONI PIE

500 grams rigatoni noodles

1 kilo mince steak
2 jars napolitana spaghetti sauce
2 tablespoons minced garlic
salt to taste
1/4 teaspoon sugar

500 grams ricotta cheese
2 eggs
3/4 cup grated parmesan cheese
2 tablespoons yellow and red peppers pesto (from aldi)
1/4 teaspoon basil
1/4 teaspoon oregano

1 1/2 cups shredded tasty cheese

preheat oven to 180 c. lightly grease a 24 cm. springform tin and wrap the outside
bottom with foil.

cook the rigatoni until almost cooked but still firm. (don't stir and break the noodles).
drain and run under cold water till cool. put aside.

MEAT SAUCE
in a large, deep frypan, brown the mince steak.  drain and return to pan.

add the garlic, spaghetti sauce, salt and sugar to the mince.  bring to boil. remove from heat
and put aside.

FILLING
mix the ricotta, eggs, parmesan, herbs and pesto together until well combined.

TO PUT TOGETHER.....place a little meat sauce across the bottom of the tin. then standing each piece on it's end,
pack the rigatoni into the springform tin.

using a piping bag with a large nozzle, place a little of the ricotta mix into each noodle. if there is still mix left, go around again.

pour the meat sauce over the top of the filled rigatoni and then cover the meat sauce with the tasty cheese.

cook for 20 minutes or until hot and bubbly and cheese is golden.

remove sides of tin and serve.

LAYERED LEMON SLICE..no bake

2 1/2 packets morning coffee biscuits
2 cans condensed milk
600 mls sour cream
finely grated rind of 2 lemons
1 cup lemon juice
shredded coconut to decorate

line a 9 x 13 pyrex/baking dish with baking paper.

using an electric mixer, beat the condensed milk, rind and juice together until combined.

beat in the sour cream.  set aside for 10 minutes.

place a row of biscuits on the bottom of the baking dish, cutting some to fit.

cover the biscuits with a thin layer of lemon cream.

continue layering finishing with the lemon cream.  sprinkle with some coconut.

refrigerate until set.  4 - 6 hours or overnight.

serve with whipped cream.

ST. CLEMENTS CAKE  (oranges and lemons)

1 medium orange
2 medium lemons
200 grams soft butter
1 1/2 cups sugar
4 eggs
1 1/2 cups self raising flour

cut a cross in the tops of the orange and lemons.  place in a pot of cold
water and bring to boil.  reduce heat and let slow boil for 1 hour. drain and cool.

preheat oven to 175 c.  grease and line bottom of 22 cm springform tin.

blitz orange and lemons in a food processor until mushy (skin and all).  remove any noticeable pips.

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

beat in orange and lemons till well combined.

on low speed, beat in flour till well combined.

pour into tin and level top.

cook 45-50 minutes or until a skewer comes out clean.

cool in tin for 10 mins then remove sides and bottom and move to wire rack.

cool completely  and ice. decorate with candied peel if desired.

ICING

3 cups icing sugar
1 tablespoon butter
lemon juice.

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

CANDIED PEEL

1  medium orange
1 lemon
1/2 cup water
1/2 cup sugar
about 2 tablespoons extra sugar

use a zester and remove the rind from the orange and lemon.

place the rind, water and sugar into a small pot.

bring to the boil, lower heat and cook 15-20 mins until thickened.

strain.  discard liquid.

place extra sugar in a bowl and using a little at a time, roll the rind in the sugar
until coated. separate strips as you go and place sugared rind on a plate.

let dry for a while, and shake off excess sugar before using.

APPLE PIE LASAGNE

2 x 800 gram tins pie apples
5 tablespoons sugar (or to taste)
2 tablespoon cinnamon (or to taste)

4 1/2 sheets frozen puff pastry, thawed.
300 mls sour cream
extra cinnamon

preheat oven to 180c.  line baking trays with baking paper.
lightly grease 9 x 13 baking dish.

cook each sheet of pastry on baking trays until puffed and lightly brown.  remove from oven
and flatten each sheet. (I used a large knife)

in a medium pot, mix the apple, sugar and cinnamon, then heat through stirring occasionally.

spread a little of the apple mix across the bottom of the 9 x 13 baking dish then cover the apple with
1 1/2 sheets pastry.

spread half the rest of the apple over the pastry.

cover that apple with another 1 1/2 sheets of pastry, then cover that pastry with the rest of the apple.

top with the other 1 1/2 sheets of pastry and spread the sour cream over the top, to the edges.

sprinkle with cinnamon.

cook for about 15 minutes or until the cream has set.

serve straight away with whipped cream or ice cream.

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PENNE WITH TOMATO AND BACON SAUCE

500 grams penne pasta

3 X 425 gram tins diced tomatoes
500 grams bacon, diced
2 medium onions, diced
3 heaped teaspoons minced garlic
3/4 teaspoon sugar
3/4 teaspoon italian herbs
1/4 teaspoon chilli powder
salt and pepper to taste

cook penne according to directions.

while penne is cooking...... in a large , deep frypan, saute onion, bacon and garlic till onion is transparent.

add tomatoes, sugar, herbs, chilli and salt and pepper.

bring to boil then simmer for 5 minutes.

serve over pasta.

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GERMAN APPLE CAKE SLICE

1 1/2 cups plain flour
3/4 cup sugar
113 grams soft butter
2 eggs
1 teaspoon baking powder
3/4 cup milk
1 teaspoon vanilla
4 -5 apples, peeled and sliced

TOPPING

226 grams cold butter
1 cup plain flour
1 cup sugar

1 1/2 tablespoons sugar, extra
1 1/2 tablespoons cinnamon

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

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

fold in the flour. pour into the baking dish.

place the sliced apples on top of the batter. slice more apples if needed to cover.

FOR THE TOPPING....In a food processor, blitz the flour, butter and sugar until crumbly. sprinkle over the apples.

mix the extra sugar and cinnamon together and sprinkle over the top of the crumbly mixture.

Bake for 40 minutes till crunchy on top and a skewer comes ot clean.

cut into squares to serve. good hot or cold.

FLOURLESS ORANGE and SYRUP CAKE

2 large oranges
3 eggs
1 cup caster sugar
300 grams almond meal
1 teaspoon baking powder

Preheat oven to 170°C. grease and line bottom of 22 cm. springform tin.

cut a cross into the top of the oranges and place them in a pot of cold water. bring to boil on high heat then turn to medium heat and cook for 1 hour. drain and cool.

cut oranges into quarters and blitz in food processor until totally mushy. (rind and all)

Using an electric mixer,beat the eggs and sugar in a bowl until thick and pale.

add the orange, beating till combined.
fold in the almond meal and baking powder. pour into springform tin.

cook for 1 hour or until a skewer inserted into the centre comes out clean. cool completely.

Turn cake onto a serving plate. Use a skewer to prick the top. Spoon over syrup.

Cut into wedges to serve.

ORANGE SYRUP

1 large orange
3/4 cup caster sugar

use a zester to remove the rind from the orange.

juice the orange.

Place rind in a small pot of boiling water and cook for 5 minutes. Drain.

Return the rind to pot and add orange juice and sugar. bring to boil on high then lower heat and cook, stirring, for 5 minutes.

cool completely.

TUNA MORNAY CUPS

1 packet continental tuna mornay mix
2 cups milk
2 x 425 gram cans tuna in brine
1/2 cup celery, diced
1 small onion, diced
1/2 cup corn kernels
salt and pepper to taste
4 - 5 sheets frozen puff pastry, thawed
shredded tasty cheese


in a medium sized pot, mix the mornay mix and milk together. add celery and onion.

over medium heat, bring to boil, stirring until thickened. remove from heat.

drain and flake tuna. stir the tuna, corn and salt and pepper into the sauce. cool.

heat oven to 180 c.

grease 2 x 12 cup muffin tins. (makes 16 -20 depending on size of tin)

cut each pastry sheet into quarters and push into muffin tins. pastry will hang over top of holes.

evenly fill each piece of pastry with the tuna mix and sprinkle with some tasty cheese.

cook for approx. 20 minutes or until pasty and cheese is golden. check that bottom of cup is cooked also.

serve hot.

CREAMY CHICKEN, CHEESE AND BACON SLICE

4 chicken breasts
8 slices short cut bacon, diced
1 onion, diced
1/2 red capsicum, diced
1/2 green capsicum, diced
2 teaspoons minced garlic
500 grams cream cheese, room temp.
4 tablespoons ranch salad dressing
2 tablespoons butter, melted
4 tablespoons Beerenberg (brand) hot tomato sauce
2 cups shredded tasty cheese
3 sheets frozen puff pastry, thawed

preheat oven to 180c.  grease a non stick swiss roll tray.

saute chicken breasts till cooked. cool and shred. put aside.

saute the onion, capsicum, garlic and bacon till onion is translucent. remove from the heat and cool for 5 minutes.

In a large bowl combine the cream cheese, onions, capsicum, bacon, garlic and ranch dressing.

add the butter and hot tomato sauce then the chicken and 1 cup of tasty cheese. stirring until everything is well combined.

cover the bottom of the swiss roll tray with 1 sheet of pastry, cutting 2nd sheet to fit. (about  1 1/3 sheets.)

Top the pastry sheets with the chicken mixture, spreading to each edge.

cover the chicken with the rest of the pastry, again cutting to fit.

cook for 25 minutes or until pastry is lightly brown. remove from oven
and sprinkle with remaining cheese. return to the oven till cheese is melted and golden brown.

cut into slices to serve.

BANANA BREAD

1 2/3 cups plain flour
1 teaspoon bicarb soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups sugar
2 eggs
1/2 cup oil
3 1/2 medium bananas, over ripe, mashed
2 tablespoons sour cream
1 teaspoon vanilla


preheat oven to 180 c. grease and line the bottom of a large loaf tin.

in a medium bowl, place the flour, baking soda, cinnamon and salt. put aside.

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

add in the oil, then the mashed bananas, sour cream and vanilla.

fold in the dry ingredients. pour into tin.

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

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

serve toasted or as is.

BAKED BANANA...in a blanket
with caramel cream

2 cups self raising flour
1 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
3/4 cups milk
1/3 cup oil
4 large bananas

preheat oven to 180 c. line a 12 hole muffin tin with large paper patty pans. makes 14

place all ingredients except bananas into a medium bowl and using an electric mixer
beat until well combined.

cut each banana into 4 pieces. each piece should fit widthways across the patty pan.

place about 1 tablespoon of mix into each patty pan and place a piece of banana (widthways) on top of mix.

cover with another tablespoon of mix.

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

serve hot with caramel cream. also good with custard.

CARAMEL CREAM

300 mls thickened cream
1 can caramel top and fill

using an electric mixer, beat until well combined and starting to thicken
don't over beat or it will separate.

spoon over cake.

SAVOURY POTATO BALLS

1 kilo packet frozen mashed potato *
1 medium onion, blitzed
1 red chilli, finely diced
6 rashers short cut bacon, small diced
1 egg, beaten
4 tablespoons cornflour
1 packet tasty cheese cubes
breadcrumbs

oil for frying

microwave mashed potato according to directions. cool

lightly saute bacon, chilli and onion until onion is translucent. cool

stir bacon mix into the potato. stir in egg.  stir in cornflour.

roll a heaped teaspoon of potato around one cube of cheese and roll
into a ball. roll in breadcrumbs. continue rolling balls.

refrigerate balls for about 1 1/2  hours to firm up.

heat enough oil in a deep pot or deep fryer to cover balls.

cook until golden brown, turning if needed.

serve hot on their own or with a dipping sauce.

*good with left over mash as well.

LEMON SLICE...with coconut meringue

BASE
180 grams  butter, at room temperature
1/2 cup icing sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups plain flour

FILLING
1 1/2 cups caster sugar
4 eggs
2 egg yolks
finely grated zest of 1 large lemon
2/3 cup lemon juice
1/4 cup plain flour

MERINGUE
2 egg whites
1/2 cup sugar
1 cup shredded coconut

grease and flour an 11 x 7 inch baking dish. preheat oven to 170 c.

BASE..using an electric mixer beat the butter, sugar and vanilla in a bowl until pale and creamy.

beat in the egg.

fold in the flour.

press into the bottom of the baking dish.

cook the base for 25 minutes or until golden. put aside.

FILLING, using an electric mixer,  beat the sugar, eggs, yolks, lemon rind and lemon juice in a bowl. beat in flour on low speed.

Pour over the base.

cook for 30 minutes or until firm. remove from oven and put aside.

turn oven up to 180 c.

beat the egg whites until stiff.

beat in the sugar in 2 batches, beating well after each addition.

stir in the coconut and spread meringue over the top of slice.

cook until lightly browned.

cool completely then refrigerate till firm.

cut into squares to serve.

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CHOCOLATE ORANGE ICE CREAM CAKE

CAKE
1 packet duncan hines devils food cake
finely grated zest of 1 large orange

ICE CREAM
2 cans  coles brand condensed milk
2 x 600 mls coles brand thickened cream
finely grated zest 2 oranges
1 1/2 cups choc bits
20 drops yellow food colouring
10 drops red food colouring

GANACHE
200 grams dark cooking chocolate
1/2 cup thickened cream

orange slices and cadbury "cocoa" dark orange chocolate to decorate



CAKE
make cake the night before needed. (unless you have 2 springform tins the same size)

preheat oven to 170 c. grease and line bottom of 24 cm springform tin.
add the grated zest to the cake mix and make the cake according to packet directions. pour into springform tin.

cook for 40 -45 minutes or until a skewer comes out clean. cool in tin for 15 minutes
then remove to wire rack. (remove sides and bottom).
cool completely. store in airtight container until ready to use.

ICE CREAM
line bottom and sides of 24 cm springform tin with plastic wrap, allowing an overhang around top of tin for easy removal.

using an electric mixer, in a large bowl, beat the condensed milk, cream, grated zest
and food colouring together until thick. stir in choc bits.

pour into tin, cover with plastic wrap and freeze for at least 8 hours.

TO ASSEMBLE

in a heatproof bowl over a pot of boiling water, melt the chocolate with the cream, stirring till smooth.
remove from heat and cool, stirring occasionally. allow to thicken slightly.

when ganache is ready, cut cake in half widthways, (side to side) and place bottom of cake on a plate or stand.
remove ice cream from tin and plastic wrap and place onto the cake.  cover ice cream with top of cake.

spread the ganache across the top of the cake, letting some run down the sides of the cake as well.

decorate with the chocolate and orange slices.

cut into wedges and serve.  freeze leftovers.

NOTE: I use the coles supermarket brand cream because it whips quicker and thicker than others.


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ZESTY LEMON CAKE...one bowl

1 1/2 cups self raising flour
1 cup sugar
finely grated zest of 3 lemons
1/4 cup canola oil
1 cup milk
4 eggs
1 pkt vanilla instant pudding mix

preheat oven to 170 c. grease and flour bundt tin or grease and line bottom of 20 cm. cake tin.

place everything into a bowl, pudding mix last and using an electric mixer, beat till well combined.

pour into tin and bake for 45 minutes or until a skewer comes out clean.

cool in tin then place on wire rack till cold.

ice.

ICING
2 cups icing sugar
1 tablespoon soft butter
lemon juice

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

BANANA POUND CAKE

3 cups sugar
226 grams butter, softened
6 eggs
3 small bananas, mashed
1 teaspoon vanilla
3 cups plain flour
1/2 teaspoon bicarb soda
250 mls sour cream


preheat oven to 160 c
Grease and flour a 10 inch  bundt tin. set aside.

In a large bowl, cream butter and sugar until light and fluffy.

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

beat in bananas and vanilla.

combine flour and bicarb soda. add to the creamed mixture alternating with the sour cream, beating until combined.

pour into tin.

cook for 75-85 minutes or until a skewer comes out clean.

cool for 10 minutes before removing from tin. place on a wire rack and cool completely.

ice.

LEMON ICING

3 cups icing sugar
1 tablespoon soft butter
lemon juice

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

spread over cake.

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