SPICED APPLE SLICE


130 grams butter, softened
1 1/3 cups brown sugar, packed
2 eggs
4 apples*

2 cups plain flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon allspice

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

peel and grate the apples.

in a medium bowl mix together the butter, brown sugar and egg until smooth.

stir in the grated apples.

stir in the flour, bicarb, cinnamon, nutmeg, ginger and allspice
until well combined.

spread evenly into tray.

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

cool completely in tray.

ice.

cut into squares to serve.

ICING
3 cups icing sugar
1 tablespoon butter
1 teaspoon vanilla
milk

cinnamon

mix the icing sugar, butter and vanilla together with enough milk to make
a spreadable paste.

spread over slice.

sprinkle with cinnamon.

*I used pink lady apples.

BANANA AND STRAWBERRY BREAD..with choc chips
(yeast free)


200 grams fresh strawberries
1 3/4 cup mashed banana
1 cup plain flour
2 cups self raising flour
1 cup oil
1 cup sugar
4 eggs, beaten
1/2 teaspoon cinnamon
2 teaspoon vanilla essence
Pinch of salt
1 cup dark chop chips

Preheat oven to 180c.
grease and line the bottom of 1 large loaf tin with baking paper.

hull the strawberries and dice into small pieces.

In a large mixing bowl, combine the strawberries and banana with the oil.

stir in eggs and vanilla.

stir in sugar, salt and cinnamon.

stir in flours and mix until just combined.

stir in the choc chips.

Pour mix into the tin.
.
cook for 1 - 1 1/4 hours or until a skewer comes out clean.
(if browning too much before cooked, cover with aluminium foil).

leave in tin to cool for 10 minutes then turn onto a wire rack.

serve warm or cold. good with butter.

NOTE:  mix the choc chips with about a dessertspoon of flour
and they wont sink to the bottom of the loaf.


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BANANA SPLIT CUPCAKES DESSERT
with a strawberry and custard filling


CAKE
1 1/2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla
3/4 cup mashed very ripe bananas
(approx. 2 medium sized bananas)

FILLING

2 punnets small strawberries, hulled
1 tub extra thick vanilla custard

TOPPING
600 mls thickened cream
1 cup icing sugar
1 teaspoon vanilla essence
1 bottle chocolate ice magic topping
glace cherries
sliced banana
crushed nuts (optional)



preheat oven to 180 c.  line 2 x 12 hole muffin tins with 20 large paper
patty pans.


CAKES
place all the ingredients into a large bowl and using an electrix mixer,
beat until well combined.

evenly fill the patty pans.

cook for approx. 20 minutes until golden on top and a skewer comes out clean.

cool completely.

FILLING

using a teaspoon, scoop out a hole in the middle of the cake without touching the bottom.

place a heaped teaspoon of custard in the hole then push in a strawberry.

TOPPING

whip the cream with the icing sugar and vanilla till thick and holding shape.

pipe or spoon cream onto the top of the cupcakes.

drizzle with the chocolate topping.

decorate with the banana, glace cherries and nuts.

THESE ARE BEST, FILLED CLOSE TO SERVING. ONLY FILL THE AMOUNT YOU NEED.

keep any left over unfilled cakes in an airtight container.

if you don't want to make any more of the banana split cupcakes, ice as desired for normal cupcakes.

any filled cupcakes will need to be refrigerated.

LEMON POPPY SEED CUPCAKES
with lemon curd and creamy icing


1 1/2 cups self raising flour
1 cup sugar
1/2 cup canola oil
1/2 cup milk
2 eggs
finely grated rind of 2 lemons
1 tablespoon poppy seeds
4 drops yellow food colouring (optional)

lemon curd (optional)

preheat oven to 180 c.  line 2 x 12 hole muffin tins with
18 large paper patty pans.

place all ingredients in a large bowl.

use an electric mixer to beat until well combined.

evenly fill the patty pans.

cook for approx 18 -20 minutes until golden on top and
a skewer comes out clean.

cool cakes in tins for 5 minutes then remove to a wire tray and
cool completely.

I used a piping bag and a long nozzle  to squeeze
some lemon curd into the cakes when they are cold.

ice.

ICING

500 grams icing sugar
finely grated rind of 1 lemon
approx. 3/4 cup cream

mix the icing sugar and rind together with enough cream to make a spreadable paste.
spoon or pipe on to cakes.