CHOC MALLOW BALLS

250 grams morning coffee or marie biscuits
1/3 cup cocoa
1/2 cup dessicated coconut
1 tin condensed milk
26 (approx.) pascalls pink and white marshmallows

1/2 cup (approx.) extra coconut


blitz or finely crush the biscuits and place in a large bowl.

add the cocoa, coconut and condensed milk and stir till well
combined.

wrap some of the mix around a marshmallow and roll into a ball.*

roll the balls into the extra coconut and place into a paper patty pan if desired.

continue with rest of mix and marshmallows.

keep in an air tight container.

*I keep a small bowl of water next to me. if you keep your
palm just dampened, the balls roll much better.

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DAMO'S CITRUS PUDDING

250 grams  butter, softened
1 1/2 cups sugar
1 teaspoon vanilla essence
4 eggs
2 cups plain flour
2 1/2 teaspoons baking powder
Pinch salt
3/4 cup milk
rind of 2 lemons, finely grated

SYRUP
200 grams sugar
400 ml orange or mandarin juice

Fresh mandarin and cream to serve


Preheat oven to 180 C.
butter the inside of eight x 250 ml ramekins and sprinkle sides and bottoms with sugar.

using an electric mixer, cream butter and sugar.

add vanilla, two whole eggs and two yolks, reserving two whites.

sift flour, baking powder and salt.  beat into mixture.

beat in milk and zest.

in a small bowl, beat remaining two egg whites to soft peaks and fold into mixture.

evenly fill each ramekin with mixture.

place the ramekins into a  baking dish and carefully add water to the baking dish
so it comes at least halfway up the sides of the ramekins.

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

SYRUP

while puddings are cooking.....

place 200g of sugar in saucepan and stir till melted to a light caramel colour.

carefully add juice and boil for five minutes. if the sugar goes hard, just keep stirring. it will
melt. put aside.


when cooked and still hot, using a skewer, prick surface of puddings and pour some of the syrup into each one.

allow to cool a little then turn out and serve with a slice of fresh mandarin and cream. Add a little more syrup if needed.


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LASAGNE

MEAT SAUCE
1 1/2 kilo mince steak
2 brown onions, small diced
4 tablespoons minced garlic
1200 grams tinned diced tomatoes
410 gram tin mushrooms in butter sauce
2 tablespoons tomato paste
1/2 cup water
4 oxo beef stock cubes
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon sugar
salt to taste

in a large pot, brown the meat and drain. put aside.

in same pot, saute onion and garlic till onion is translucent.

add meat and rest of ingredients to the pot.  bring to boil then
simmer for 20 minutes.  put aside.


EXTRA BITS

2 packets fresh lasagne noodles
6 eggs
1/4 cup milk
150 grams sliced ham

1 1/2 cups tasty cheese
1 cup extra sharp parmesan


CHEESE SAUCE

1 1/2 litres milk
8 tablespoons plain flour
200 grams tasty cheese
4 tablespoons extra sharp parmesan cheese
1 teaspoon salt
extra milk

place the 1 1/2 litres milk into a large saucepan.

mix the flour and enough extra milk to make a thin paste.

mix the flour mixture into the milk.

on a medium heat, bring the milk to a boil, stirring until thick
and boiling. lower a heat and simmer 1 minute.

add cheeses and stir till cheese has melted.

TO PUT TOGETHER......

preheat oven to 180 c.

scramble the eggs with the milk and put aside.(I do this in a jug in the microwave,
30 seconds at a time then stir then put back for another 30 seconds and so
on till cooked)

using a large baking dish... spoon a little sauce over the bottom of
the baking dish.

cover with a layer of noodles.

cover the noodles with half the meat sauce.

cover with another layer of noodles then sauce. cover this sauce
with the ham then the eggs.

cover with another layer of noodles.

top with the cheese sauce.

cover with foil or a lid and cook for 1 hour.

uncover, then sprinkle with the tasty
and parmesan cheese and cook till cheese is melted and brown.

remove from oven, sit for 5 minutes then serve.

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SPICED PANCAKES WITH APPLE

PANCAKES
2 cups self raising flour
2 tablespoon sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups milk
1 egg
2 tablespoons canola oil

FILLING
800 gram can pie apples
2 tablespoons butter
6 tablespoons brown sugar, packed
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
Juice of 1 lemon

to make the filling..... place all ingredients in a fry pan and cook over medium heat, stirring frequently,
for about 10 minutes.  set aside.

while the filling is cooking, make the pancakes.

PANCAKES

place all the ingredients into a mixing bowl.

using and electric mixer, beat until well combined.

lightly grease a small frypan or griddle

place about 1/4 cup of mix per pancake into pan, swirl around  to thin out a little.

cook till bubbles appear on top of pancake and bottom is brown. flip over and cook till just brown
on other side.

place pancakes in a clean tea towel to keep warm while the rest are cooking .

spread each pancake with some apple mix and roll up.
dust with icing sugar.

serve with whipped cream.

CHICKEN CASSEROLE..with mushrooms

 2 tablespoons canola oil
 1 kilo chicken breast fillets
 2  brown onions, halved and sliced
 2 teaspoons minced garlic
 1 teaspoon smoked paprika
 1 cup water
 2 oxo chicken stock cubes
 400 gram can diced tomatoes
 200 grams mushrooms, sliced
 2 bay leaves
 salt and pepper to taste

 2 tablespoons cornflour
 water


heat half the oil in a large, deep fry pan over medium heat. brown chicken,
remove from heat and put into a bowl with the juices. put aside

in same fry pan, heat remaining oil. add onion and garlic and saute until
onion is translucent.

add paprika and cook stirring, for 1 minute.

return chicken and juices to pan.

add the water, crumbled stock cubes, tomatoes, mushrooms and  bay leaves.
 
bring to the boil. reduce heat to low, cover and simmer, stirring occasionally, for
45 minutes or until chicken is cooked through.

remove the bay leaves.  add salt and pepper.

mix the cornflour with enough water  to make a paste.
stir through casserole to thicken. cook for another minute.

serve with mashed potato and vegetables if desired.

LAYERED PIZZA SANDWICH

DOUGH
3 cups plain flour
1/4 teaspoon salt
2 teaspoons dried yeast
1 tablespoon olive oil
1 1/4 cups warm water

combine flour, yeast and salt in a bowl.

make a well in the centre and add water and oil.

stir together then use your hands to bring to a dough.

tip dough onto a lightly floured board and knead till smooth, about
5 minutes.

cut dough in half and make 2 balls.

place a sheet of baking paper on the board and place the balls on it.

cover the balls with a tea towel and sit the board in a warm place for
about 30 minutes or until the balls have doubled in size.

FILLING

200 grams sliced ham
100 grams pepperoni
6 rashers short cut bacon
1 cup fire roasted red peppers, chopped
1 1/2 cups sliced mushrooms, chopped
1 onion, thinly sliced
3 - 4 tomatoes, sliced
2 teaspoons minced garlic
3 cups pizza cheese
3 tablespoons "fountain" spicy red sauce
salt
1 egg, beaten

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

in a large frypan, lightly fry the onion, bacon and mushrooms
keeping them separate.

punch down and roll out 1 of the dough balls into a rectangle big enough
to drape across the bottom and over one end of the baking dish.
let it rest for a minute then cut away excess.

spread the spicy red sauce over the top of the dough then sprinkle
with one cup of the cheese.

then layer with the  1/2 the ham, then 1/2 the tomato, 1/2 the onion, 1/2 the pepperoni,
1/2 the bacon, 1/2 the mushrooms, 1/2 the garlic and 1/2 the peppers.

sprinkle with another cup of cheese then repeat the layers, finishing with a cup of cheese.

roll out the other ball of dough into a big enough rectangle to cover the top of the
"sandwich" again with a little draping over the end. let it rest then cut away excess.
(I had enough left to make a thin garlic pizza).

brush well with the beaten egg.

cook for approx 30 minutes or until the top is brown and the filling is hot.

cut into squares and serve.

BANANA POKE CAKE

1 pkt "greens" divine banana cake
2 bananas mashed
2 pkts  "cottees'' vanilla instant pudding*
6 tablespoons "nestles" banana quik*
1200 mls milk

300 mls thickened cream, whipped
2 bananas, sliced

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

make cake mix according to packet.  stir in the bananas.

pour into baking dish and cook 20 -25 minutes until golden
on top and a skewer comes out clean.

cool in dish.

when cool, using the end of a wooden spoon, poke holes all over
the cake.

using an electric mixer, beat the instant pudding, quik and milk
together for 1 minute.

pour over cake.

cover dish with plastic wrap and refrigerate.

when ready to serve, cover the cake with whipped cream and decorate
with slices of banana.

*I can't get banana instant pudding here so I have to improvise
with the 2 ingredients..
if you can get banana pudding, use that instead.

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UPSIDE DOWN ORANGE CAKE

topping

220 grams castor sugar
125 ml water
2 oranges, very thinly sliced

cake

2 large oranges
3 eggs
1 cup caster sugar
110 grams almond meal
190 grams self raising flour
1 teaspoon baking powder


preheat oven to 170°C. grease sides and line bottom of 22 cm. springform tin with baking paper.

TOPPING

place sugar and water in a  frypan, over a medium heat.

stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes.
remove from the heat and set aside.

CAKE

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, remove pips, then 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 flour, almond meal and baking powder.

arrange cooled orange slices (reserve the syrup) around the bottom of the springform tin.

pour cake mixture over the orange slices.

cook for 1 hour or until a skewer inserted into the centre comes out clean.
(start checking at about 45 minutes.)

cool in tin completely.

turn onto a serving plate, orange slices up .

serve with whipped cream and some of the reserved syrup.

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SPICY BUFFALO WINGETTES

1/2 cup "baby rays" buffalo wing sauce
1/2 cup "mcormicks" smokehouse barbecue sauce
1/4 cup "fountain" chipotle sauce
1/4 cup "fountain" spicy red sauce
2 tablespoons brown sugar, packed

approx 2 kilo chicken wingettes/ nibbles

preheat oven to 180 c.

place the chicken wings into a large baking tray.
cook for 1/2 an hour.

mix all the sauces and sugar together.

remove the wings from the oven and drain off excess liquid.

mix the sauce through the wings and return to oven.

cook for 20 mins then give the wings a quick stir through.

cook another 15 - 20 minutes (or cook to taste) then serve.

I get the sweet baby rays sauce from Aldi.

WAGON WHEEL COOKIES

250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour
3/4 cup dark chocolate chips
1 cup mini marshmallows
raspberry jam
80 grams dark cooking chocolate

preheat oven to 180 c.
line baking trays with baking paper.

using an electric mixer, cream butter and sugar.

add condensed milk and beat until well combined.

fold in flour till well combined.

fold in chocolate chips and marshmallows.

roll into balls (somewhere between the size of a walnut and a golfball).
make sure there are some marshmallows in each ball.

these will spread a bit so place 12 to a tray(or 15 if using a large one).

cook  approx. 12 minutes or until just golden on top.

remove from oven, leave on tray. quickly press a small indent into each
cookie and put about 1/2 teaspoon jam into each indent.
(I used the back of a small measuring spoon to make the indent).

when cool remove to wire rack with baking paper underneath.

in a heatproof bowl over a small pot 1/4 filled with boiling water,
melt the cooking chocolate. stir till smooth.

with a spoon or piping bag, drizzle chocolate over the cookies.

let the chocolate set, then store in airtight container.


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CHOC BANANA CROISSANTS

4 precooked croissants*
4 small bananas
200 grams milk cooking chocolate
icing sugar to dust

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

cut each croissant in half width ways but not quite through to the other side.
place on the baking tray.

cut the chocolate in half width ways, then break into squares
(so that each square is 1/2 as thick as it was).

cut each banana in half length ways.

cover the bottom of each croissant with some chocolate. (leave some to place on top)

place the  2 pieces of banana on the chocolate, leaving a little gap between
the pieces.

place the rest of the chocolate evenly between the banana slices on
each of the croissants.

heat in the oven until the top of the croissant is crunchy and the chocolate is melted.

remove from oven, dust with icing sugar and serve with whipped cream.

This is very similar to my chocolate banana parcels, but quicker and easier to make
when you don't have much time to cook and all the kids want dessert.

* I get the croissants from the bakery section in woolworths.

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LEMON CAKE TART

PASTRY
1 1/2 cups plain flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup canola oil
3 1/2 tablespoons milk

FILLING
1 1⁄2 cups sugar
2 tablespoons butter, melted
1⁄3 cup plain flour
1⁄4 teaspoon salt
finely grated rind of 1 lemon
5 tablespoons lemon juice,
3 eggs, separated
1 1⁄4 cups milk

put oven rack on lowest position in oven.
preheat oven to 180 c.
lightly grease a 24 cm pie dish.

PASTRY...

mix all ingredients together in a bowl.

press into pie dish. put aside.


FILLING...

in a medium bowl, stir melted butter and sugar together.

stir in flour, salt, lemon rind and lemon juice.

in a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.

in another medium sized bowl, beat egg whites with an electric mixer until just stiff.

gently fold egg whites into lemon mixture. don't over mix.

pour filling into pie crust.

bake on the lowest rack of the oven until the top is browned and the
center jiggles only slightly when pan is gently shaken.  approx 40 minutes but check at 35 minutes.
(if the pie starts to brown too much, cover the top with foil.)

cool.  serve with whipped cream.



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