CINNAMON CAKE


2 1/2  cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt
5 teaspoons  cinnamon
4 large eggs
2 cups sugar
226 grams butter, softened
3 teaspoons vanilla
1 cup sour cream


preheat oven to 180 c. grease and line bottom of 2 x 20 cm round cake tins.
grease and flour sides.

in a medium bowl, mix flour, baking powder, bicarb soda, salt and cinnamon. set aside.

in a large bowl, using an electric mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy.
Add the butter and vanilla and beat until well combined.

beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! add the sour cream and beat until smooth.

divide batter evenly into tins.

cook 35 - 40 minutes or until a skewer comes out clean.

cool in tin 10 minutes then remove to wire rack.

cool completely and ice.

CINNAMON BUTTERCREAM ICING

226 grams butter, softened
5 cups icing sugar
2 - 3 tablespoons milk
2 teaspoons cinnamon
1 teaspoon vanilla extract


using an electric mixer, beat butter until creamy.
add icing sugar, milk,  cinnamon and vanilla extract. beat until smooth.

join the 2 cakes together with 1/2 the icing then spread the rest of the icing on top of the cake.

mix 1 tablespoon sugar and a teaspoon of cinnamon together and sprinkle over the icing.

RICH CHOCOLATE TART...with strawberries

205.5 gram packet strawberry Oreos
70 grams butter, melted

250 mls thickened cream
250 grams dark cooking chocolate
1 punnet strawberries, sliced

300 mls thickened cream
2 tablespoon icing sugar
1 teaspoon vanilla essence
extra strawberries

line the bottom of a 24 cm springform tin with baking paper.

in a processor, blitz the oreos. add the butter and pulse till combined.
(or finely crush and stir in butter)

press into bottom of tin. refrigerate.

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

place bowl in refrigerator and cool until thick and almost
set.

spoon into biscuit base. refrigerate till completely set.

to serve.... whip the 300 mls cream with the icing sugar and vanilla.

cover the chocolate with strawberries and push in lightly.

decorate with the cream and extra strawberries.

serve straight away.

NOTE: you can also make this with bananas. substitute the strawberry oreos for the original
and 2 large bananas to replace the strawberries.

LEMON PEPPER POTATO WEDGES

8 large potatoes
3 tablespoons olive oil
2 tablespoons lemon pepper
salt

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

cut each potato into 8 wedges.

place into a bowl with the olive oil and the lemon pepper.

stir until all the potato is coated.

place on the tray. sprinkle with salt.

cook until golden brown, about 1 hour.

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CARAMEL APPLE COBBLER..easy peasy

1 x 880 gram can of apple pie filling
1 packet of vanilla cake mix
226 grams butter, melted
1/2 cup caramel topping

preheat oven to 180 c. grease a 9 x 13 oven proof dish.

mix apple pie filling and caramel sauce together.

spread evenly in dish.

pour dry cake mix evenly over the top of the pie filling.

pour the melted butter evenly over the top of the cake mix.

cook for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.

serve with ice cream or whipped cream.

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LEMON CHEESECAKE ICE CREAM..with lemon lime dessert sauce

250 grams cream cheese, room temp
finely grated rind 3 lemons
2 cans condensed milk
2 x 600 mls  thickened cream*

using an electric mixer, beat the cheese and rind until
smooth.

add the condensed milk and cream and beat until thick.

pour into a 3 lt freezer container and freeze until set.
at least 12 hours.

serve with the lemon lime sauce. I crushed up some butternut
snap biscuits to sprinkle over the top.

*I use the coles brand because it beats up quicker and
thicker.

LEMON LIME DESSERT SAUCE

1 cup sugar
2 1/2 tablespoons cornflour
2 cups hot water
1/4 cup lemon juice
1/4 cup lime juice
6 drops yellow food colouring
4 tablespoons butter

in a saucepan, mix the cornflour and sugar together.

stir in the water, juices and food colouring.

over medium heat, bring to boil stirring.

lower heat a bit and boil for 6 minutes.  remove from heat.

stir in butter until dissolved.

pour into a jug and cool. makes about 3 cups.

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STUFFED BAKED POTATO

4 large new potatoes
4 heaped tablespoons garlic butter*
1 cup shredded tasty cheese
300 grams coleslaw,*
4 tablespoons sour cream
salt

preheat oven to 180c.

wrap each potato in foil and place on baking tray. cook for 2 hours.

when cooked, remove the potatoes from the foil and place each one on a plate (separately)

cut each potato into 4 but not quite all the way through, so the pieces separate
but don't fall apart.

sprinkle each potato with salt then place the garlic butter in the middle of each.
divide the cheese evenly on top of each potato.

divide the coleslaw between the potatoes and finally top with the sour cream.

serve.

for the garlic butter..4 heaped tablespoons butter, 3 teaspoons minced garlic,
pinch salt and some chives if desired. mix all together.


*for the coleslaw... I buy the precut coleslaw mix and just add praise 99%
fat free mayonnaise.


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MEXICAN LASAGNE

2 kg minced steak
1 onion, diced
1 green capsicum, diced
2 heaped teaspoons minced garlic
2 jars dolmio spicy peppers spaghetti sauce
1 jar dolmio tomato, onion and garlic spaghetti sauce
chilli powder to taste
salt and pepper to taste
1 pkt 15 tortillas
600 ml sour cream
500 grams grated tasty cheese

1 chicken stock cube
1 cup hot water

preheat oven to 180 c. lightly spray a large bakig pan with cooking spray.

in a large fry pan, brown mince. drain and put aside.

in same fry pan, saute onion, capsicum and garlic till onion is transparent.

add meat back to pan.

stir in spaghetti sauce. chilli powder, salt and pepper.

bring to boil then simmer for 10 mins.

remove from heat.

dissolve stock cube in hot water and place stock in a shallow wide bowl (like a pie dish). dip tortillas, one at a time, in stock for about 10 seconds each.

swirl a little meat sauce on bottom of baking pan.

place a layer of tortillas in pan (mine takes 2 whole ones) and fill in the gaps by breaking up another tortilla.

tip 1/3 meat sauce on the tortillas to cover them.

then cover the meat with 1/2 cup of sour cream.

then cover the sour cream with 1 cup of cheese.

do 2 more layers of tortilla, meat, cream and cheese finishing with tortillas on top.

cover the top tortilla with just sour cream and more cheese.

cover with aluminium foil and bake for 1/2 hour. then remove foil and cook till cheese is melted and top is nicely brown.

serve.

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STRAWBERRY OR LEMON LIME CHEESECAKE SLICE...with jelly crumble


STRAWBERRY

base...
1 box vanilla cake mix
2 large eggs
1/3 cup vegetable oil

crumble....
2 packets raspberry jelly mix
114 grams soft butter
1 cup plain flour
20 drops red food colour

1/2 packet vanilla instant pudding mix
28 grams butter, softened
1/4 cup plain flour

filling...
250 grams cream cheese, softened
1 cup icing sugar
6 teaspoons strawberry essence
250 mls thickened cream
1/2 teaspoon gelatin
1 tablespoon boiling water

preheat oven to 180 c. grease and line 9 x 13 dish with baking paper. line a large baking tray with baking paper.

CAKE....

in a large bowl, mix together the cake mix, eggs, and oil until combined and formed into a dough.
press dough evenly into dish. bake for 15 - 20 minutes or until nicely brown. Let cool completely.

MAKE CRUMBLE..

in a small bowl combine the jelly , butter, food colour and the flour.
use a fork to mix ingredients together, then with fingers until well combined.

in another small bowl, combine the vanilla pudding mix, butter and flour.

Use a fork to mix ingredients together, then fingers until crumble forms.

spread both the strawberry and vanilla crumble, separated, onto the large tray. Bake at 180 c for 10 minutes.

(stir at 5 minutes, then cook the other 5 minutes).

when cool crumble up a bit more with fingers. (goes crunchy as it cools).

FILLING...

in a large bowl, using an electric mixer, beat the cream cheese until smooth. add the cream and essence and beat until combined.

mix the gelatin with the water and stir until dissolved. beat into cream mix.
beat in the icing sugar.

to put together...spread the filling over the base and sprinkle the vanilla crumble on the filling then the raspberry crumble on top.

refrigerate till set. cut into squares to serve.

store leftover bars in an airtight container in the refrigerator for up to 1 week.

LEMON LIME

base..
1 box vanilla cake mix
2 large eggs
1/3 cup canola oil

crumble..
2 packets lime jelly
114 grams butter, softened
1 cup plain flour
4 drops green food colour

1/2 packet vanilla instant pudding
28 grams butter, softened
1/4 cup plain flour

filling...
250 grams cream cheese, softened
1 cup icing sugar
finely grated rind 2 lemons
250 mls thickened cream
1/2 teaspoon gelatin
1 tablespoon boiling water

make as per directions above, substituting the lime jelly instead of the raspberry and the lemon rind instead of the strawberry essence.

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QUICK CHICKEN AND ASPARAGUS CASSEROLE

2 (cooked) barbecue chickens
2 cans cream chicken soup
1 can asparagus spears
1 can edgell diced capsicum
1/2 cup praise 99% fat free mayonnaise
1/2 cup corn kernels, canned or frozen
salt and pepper to taste
1 /3 cup dried breadcrumbs
1 1/2 cups shredded tasty cheese, packed


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

take all the chicken off the bone and break into smallish pieces, discarding the skin.

drain the asparagus and cut into pieces.

drain the capsicum.

drain the corn if using canned.


in a bowl, mix the chicken, soup, asparagus, corn, capsicum and salt and pepper together.  place into baking dish.

sprinkle the breadcrumbs over the top of the casserole then cover with the cheese.

cook until bubbling and cheese is melted, about 20 minutes.

serve with salad if desired.

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CHOCOLATE SYRUP CAKE


cake

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

syrup

1 cup brown sugar, packed
2/3 cup water
1 tablespoon cocoa, sifted
50 grams dark cooking chocolate, broken up

sifted icing sugar to dust

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

in a large bowl, using an electric mixer, beat all the cake ingredients together
until well combined.

pour into tin.

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

for the syrup......about 5 minutes before the cake is ready, heat the sugar and water in a pot over
low heat until sugar is dissolved. DO NOT BOIL.

stir in cocoa then the chocolate  stirring until the chocolate melts, it needs
to be hot but again DO NOT BOIL.  remove from heat.

when the cake is ready, leave it in the tin and using a wooden skewer, stab the hot cake all over
from top through to bottom.

spoon 1/2 the hot syrup all over the top and exposed sides of the hot cake.

cool in tin then turn out onto to plate if serving warm.  cool completely on wire
rack if serving cold.

before serving, sprinkle cake with sifted icing sugar. serve with some left over syrup
and whipped cream.

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COFFEE WALNUT CAKE

50 grams walnut pieces
1 cup grams caster sugar
225 grams soft unsalted butter (plus some for greasing)
1 1/2 cups grams plain flour
4 teaspoons instant espresso coffee granules/powder
2 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda
4 large eggs
2 tablespoons milk

preheat the oven to 180°C

grease and line the base of 2 x 20cm cake tins. grease and flour sides.

Put the walnut pieces and sugar into a food processor and blitz to a fine, nutty powder.

in a large bowl, using an electric mixer, beat butter, flour, espresso coffee, baking powder, bicarb, milk and eggs until well combined.

divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.

cool the cakes in their tins on a wire rack for about 10 minutes, then remove from tin and peel off baking paper. cool completely.

ice.

TO PUT TOGETHER.. place 1 sponge TOP down on a cake stand or serving plate.
Spread with half the icing; then place the second sponge on, TOP UP .

spread the rest of the icing over the top of the cake and decorate
with walnuts and anything else you desire.

ICING

350 grams icing sugar
175 grams soft unsalted butter
2 1/2 teaspoons instant espresso coffee granules/powder
1 tablespoon boiling water
crushed walnuts to decorate.

using an electric mixer, beat the butter and icing sugar together
until smooth.

dissolve the instant espresso coffee in the boiling water and add it while still hot to butter mix.

mix well and ice cake.

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CHOCOLATE MOUSSE....easiest ever

300 grams dark cooking chocolate, broken up
1 cup chocolate custard (store bought)
1 1/2 cups thickened cream, whipped

in a heatproof bowl, over a pot of boiling water,
melt the chocolate with the custard. stir till smooth. cool.

fold the cream into the chocolate mix until well combined.

spoon into wide glasses (I think mine were whisky glasses) or keep in one bowl.  makes 6 good size serves. ( or can place in smaller glasses if desired).

refrigerate for at least 2 hours.  decorate as desired.

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PORK CHOPS WITH SPICY BARBECUE SAUCE

8 mid loin pork chops
1/2 cup vintage smokehouse barbecue sauce
1/4 cup chipotle barbecue sauce
1/4 cup spicy red sauce

preheat oven to 160c
lightly spray baking dish with cooking spray.

place chops in dish and cover top of dish with foil.

cook for 1 1/2 hours.

remove dish from oven and drain off any liquid in dish.

mix all the sauces together and pour some under and
some over the chops.

return dish to oven, uncovered, and cook for another 1/2 hour.

serve with vegetables of choice.


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SPAGHETTI BOLOGNESE

1 1/2 kilo mince steak
2 large onions, chopped
4 rashers short cut bacon, diced
5 heaped teaspoons minced garlic
880 gram can diced tomatoes
2 tablespoons tomato puree
1 cup water
2 tablespoons "heinz" tomato sauce
2 tablespoons "fountain" spicy red sauce
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon rosemary
1 oxo beef stock cube, crumbled
salt to taste
440 gram can mushrooms in butter sauce

in a large pot, brown mince. drain and put aside.

in same pot, on medium heat, saute onion, garlic and bacon until onion is translucent.

add meat and rest of ingredients to pot.

bring to boil then simmer for 1 hour.

serve over pasta of choice with parmesan or tasty cheese and garlic bread.

APPLE DUMPLINGS

2 cups self raising flour
1/2 teaspooon salt
150 grams butter, softened
1/2 cup milk
6 granny smith apples

2 cups brown sugar
2 cups water
57 grams  butter
2 teaspoons cinnamon (or to taste)

preheat oven to 180 c.
lightly spray a 9 x 13 ovenproof dish with cooking spray.

peel the apples, cut them in half and remove core.

in a medium size bowl, combine the flour, baking powder and salt.
using fingertips, rub in the butter until crumbly, then add in the milk and mix until a soft dough forms.

split the dough into 12 balls. Roll out each ball of dough and place half an apple
in the center of each piece of dough.

fold the dough around the apple and press it together to form a ball.

sit the dumplings into the dish.

in a small saucepan, combine the brown sugar, water and butter.
heat it just until point of boiling, stirring often.

pour the syrup over the dumplings . sprinkle the dumplings with cinnamon

cook for 30 minutes, or until the apples are soft and the dough is golden brown.

serve with cream or icecream

I.. 1 1/2 timed the recipe so there are more dumplings in the pic.

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MEXICAN CHOCOLATE CAKE
adapted

1 cup water
2 teaspoons instant espresso coffee
180 grams dark cooking chocolate, broken up (see note)
2 1/4 cups plain flour
1 1/4 cups sugar
1/2 cup cocoa powder, sifted
3 teaspoons cinnamon
1 teaspoon bicarb soda
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup plain yoghurt
113 grams butter, soft
2 eggs
2 teaspoons vanilla extract


Preheat oven to 350°
line bottom of 24cm springform tin. grease and flour sides.

in a saucepan, bring water to a boil and stir in instant coffee.
add in chocolate and stir until melted and smooth. remove from heat, set aside to cool.

in a a large bowl, stir flour, sugar, cocoa powder, cinnamon, bicarb soda, salt and baking powder together.

add yoghurt, butter, eggs, vanilla and cool chocolate mixture.

using an electric mixer, beat for 3-4 minutes or until thoroughly mixed.
spoon batter into tin.

bake for 45-50 minutes or until a skewer inserted near center comes out clean.

cool cake in tin on wire rack for 15 minutes. remove from tin and cool completely.

ice.

ICING

250 grams dark cooking chocolate
250 mls thickened cream.

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

place bowl in fridge and cool till thick but not set.

using an electric mixer beat chocolate until fluffy.

spread over cake.



NOTE: I have adapted this recipe  because I can't get
ABUELITA in Australia.

If you have abuelita, replace the cooking chocolate with it and remove 1 teaspoon cinnamon.

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BANANA CHOC CHIP MUFFINS

3/4 cup white sugar
3/4 cup brown sugar packed
1 cup thickened cream
113 grams butter softened
2 eggs
4 very ripe bananas mashed
1 cup milk chocolate bits
1 teaspoon vanilla
2 cups plain flour
1 teaspoon bicarb soda
1/2 teaspoon baking powder
1/2 teaspoon salt

preheat oven to 180 c
makes approx. 24 large.
fill 2 x 12 muffin trays with large patty pans

with an electric mixer, beat the sugars, butter, eggs and cream together.

add the bananas and vanilla.

add the flour, salt, baking powder and bicarb soda. mix well.

stir in chocolate bits.

3/4 fill each patty pan.

bake 15 - 20 mins until nicely brown and a skewer comes out clean.

cool completely and ice.

ICING

250 grams dark cooking chocolate
250 mls thickened cream

in a heat proof bowl over a pot of boiling water, melt chocolate
and cream. stir till smooth.

place in fridge.

when cool and thick but not totally set, place in a larger
bowl and using an electric mixer, beat till fluffy.

pipe or spoon on to muffins.

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DOUBLE UP PAVLOVA

1 x 10 serving pavlova (store bought)
900 mls thickened cream
1/2 cup icing sugar
4 teaspoons strawberry essence

1 punnet strawberries, sliced
4 squares chocolate, grated

1 bottle passionfruit mango topping
2 medium bananas, sliced
1 punnet raspberries

whip the cream with the essence and icing sugar until thick.

slice the pavlova in half widthways (see note)

spread half the cream evenly over the bottom of the pavlova and cover with the
strawberry slices and grated chocolate.

carefully place the top of the pavlova on top of the strawberries.

cover the top with the rest of the cream.

decorate with the topping, bananas and raspberries.

cut into wedges and serve.

NOTE:  I cut the pav in half then tipped it upside down (it usually sticks to the cardboard so
the  bottom piece should stay in place) and gently eased the top section onto a plate. when it
was ready I carefully tipped the plate upside down over the strawberries and the top slid off.

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SPICY PARMESAN POTATO WEDGES

1 kilo large new potatoes, skin on
drizzle olive oil
2 tablespoons chilli and garlic seasoning
extra sharp grated parmesan cheese

preheat oven to 180 c. cover bottom of large oven tray with baking paper.

cut each potato into 8 wedges.

place potato wedges into a bowl and drizzle with oil. (just enough to coat them).

sprinkle with the seasoning and mix till the wedges are well coated with the
oil and seasoning.

place on the oven tray and cook for an hour   or until the wedges are golden and cooked through.

sprinkle the parmesan cheese evenly over the wedges and cook until the cheese
is melted and golden.

serve.

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