LEMON JELLY POKE CAKE

2 packets greens lemon cake mix
2 packets (170 grams) lemon jelly
juice of 2 lemons
1 1/2 cups approx. boiling water
20 drops yellow food colouring

TOPPING
1 packet cottees vanilla instant pudding
finely grated rind of 2 lemons
1 cup milk
300 mls thickened cream, whipped
dessicated coconut to decorate

preheat oven to 180 c.  line bottom of 2 x  9 inch round, non stick cake tins
with baking paper. grease sides.

make the 2 cakes as directed on packets.  cook approx 35 minutes or
until a skewer comes out clean. cool in tins.

leaving cakes in tins, using a thick pronged fork, poke around both cakes at 1/2 inch intervals
from outer to centre.

heat the lemon juice and add food coloring then make up to 2 cups with boiling water.

pour 1 cup over each cake.  REFRIGERATE for 3 hours.

TOPPING
beat the vanilla pudding and lemon rind with the milk till thick.

stir in the whipped cream.

remove  1 cake from the tin* and place on a serving plate. cover top with about
1 cup of pudding mix.

place other cake on top and ice with the rest of pudding mix. sprinkle top with coconut.

REFRIGERATE for 1 hour.

cut into wedges to serve. serve with cream if desired.

*to remove cake from tin, run a knife around the edges then sit the bottom of the tin
 in a little hot water for about 30 seconds. the cake should then come easily out.

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BAKED RAVIOLI

625 grams packet beef ravioli

10 rashers shortcut bacon, diced
1 red onion, diced
3 teaspoons minced garlic
2 jars napolitana spaghetti sauce
1/4 teaspoon sugar
1/4 teaspoon ground chilli powder
300 mls cream
salt and pepper to taste

2 cups shredded tasty cheese

preheat oven to 180c

cook the ravioli according to directions on packet. drain and put aside.

in a large frypan, saute onion, garlic and bacon until onion is translucent.

add spaghetti sauce, chilli and sugar. bring to boil.

turn off heat. add cream and salt and pepper. stir to combine.

using a baking/casserole dish..place 1/2 the ravioli in the dish. sprinkle with
3/4 cup cheese. spread over 1/2 the sauce. top with the rest of the ravioli, then the sauce
and finish with the rest of the cheese.

cook until bubbling and the cheese is melted and nicely browned

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MINI ORANGE CHEESECAKES

2 pkts chocolate ripple biscuits

500 grams cream cheese
3/4 cup caster sugar
3 teaspoons gelatin powder
1/4 cup boiling water
1 cup thickened cream
finely grated rind 2 oranges

2 pkts orange thins if desired

preheat oven to 180c

place the biscuits across the top of a half round
patty pan tin.(pic in comments)

heat till soft. remove from oven and press biscuits into
tin to form a tart shape. cool completely.

mix the gelatin with the boiling water till dissoved. cool

lightly whip the cream to just thick.

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

beat in the gelatine until well combined.

beat in the cream until well combined.

refrigerate mix for 1/2 hour to thicken to piping consistency.

place mix into a piping bag and and evenly fill the biscuits. use a spoon if you
don't have a piping bag.

decorate each biscuit with an orange thin cut in half.

refrigerate till set.

keep refrigerated.

*this makes a party sized amount. halve the amount of ingredients in the
cheese filling if you only want to use 1 packet of biscuits.


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