LEMON AND MIXED BERRY BUNDT CAKE


1 box duncan hines french vanilla cake mix
1 pkt vanilla instant pudding mix
1/2 cup canola Oil
1 cup Water
4 Eggs
finely grated rind 2 lemons

1/2 cup strawberry jam
1/2 cup frozen Raspberries
1/2 cup frozen blueberries



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

in a large bowl, using and electric mixer, place the cake mix, pudding mix, oil water, eggs and rind.
beat for 2-3 minutes until well combined.

pour half of the batter into the tin.
swirl in the strawberry jam in small, thin swirls  all around the middle of the mix.

place the raspberries and blueberries on top of the jam swirl. top with remaining batter.

cook 45-55 minutes or until a skewer comes out clean.

ice.

ICING

lemon icing

2 cups icing sugar
1 tablespoon butter
lemon juice

mix all together with enough lemon juice to make a drizzly icing. just runny
enough to run down the sides.

raspberry icing

2 cups icing sugar
1/4 cup frozen raspberries
2 tablespoons butter
water

mix the butter and raspberries together then mix in the icing sugar.

add enough water to make a drizzly icing. just runny enough to run
down the sides.


alternate the 2 icings down the cake, using teaspoons to create the
drizzle.

CHOCOLATE PEANUT BUTTER SQUARES


400 grams chocolate chips*
250 grams peanut butter
113 grams butter
1 pkt. coloured mini marshmallows
hundreds and thousands

grease and line 9 x 13 dish with baking paper.

in a heatproof bowl over a pot of boiling water, (don't let the bowl touch the water) melt the choc chips, peanut butter and butter together. stir until smooth.

cool slightly then stir in the marshmallows.

pour into dish and level out top.

sprinkle with the hundreds and thousands

place in fridge to set.

cut into small squares to serve.

*I used 1/2 milk chocolate and 1/2 dark chocolate chips.

FINIKIA (Greek orange and honey syrup cookies)

1 3/4 cups plain flour
pinch allspice
1/4 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 cup caster sugar
pinch of salt
1/2 cup canola oil
50 grams butter, melted
finely grated rind of 1 orange
1/4 cup orange juice

SYRUP
1/2 cup honey
1/2 cup sugar
1 cup water
juice of half a lemon
1 cinnamon quill

chopped walnuts, optional
cinnamon

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

in a medium sized bowl, place the flour, sugar, salt, spices and baking powder.

make a well in the centre and add the oil, butter, rind and orange juice. mix together.

tip dough onto a lightly floured board and knead lightly until dough comes together.

roll dough into 12 equal sized balls then shape into ovals, flattening lightly.

place on tray and bake for 25 minutes or until lightly browned and firm to touch.

when the biscuits are about 12 minutes off cooked, place the syrup ingredients in a smallish saucepan.
stir over low heat to dissolve the sugar.

increase heat and simmer for 10 minutes. remove from heat.

place 2 biscuits at a time into the syrup and allow to soak for 30 seconds.

remove with an egg slide and place on wire racks to drain. sprinkle with cinnamon
and walnuts, if desired.

cool completely.

RIGATONI PASTA BAKE

450 grams minced steak
450 grams minced pork
1 teaspoon fennel seeds
2 teaspoons garlic powder
1/2 teaspoon hot chilli powder

1 onion, diced
1/2 small green capsicum, diced
1/2 small yellow capsicum, diced
3 teaspoons minced garlic

700 gram bottle passata Tomato puree
800 gram can diced Tomatoes
2 tablespoons Tomato Paste
2 teaspoons Italian herbs
salt and pepper to taste
1 teaspoon sugar

1 1/2 cups Mozarella cheese
1/2 cup shredded tasty cheese
1/2 cup finely shredded Parmesan cheese


340 grams rigatoni pasta

cook pasta till al dente. drain and put aside.

mix the mince steak, mince pork, fennel seeds, garlic and chilli powders
together until well combined.

using a large pot or deep frypan, brown the mince mix.  drain and
put aside.

in the same pot/pan saute the onion, minced garlic and capsicum until
onion is translucent.

add the mince plus the tomato puree, diced tomatoes and tomato paste
to the pan.

add the sugar, salt and pepper and italian herbs. simmer for 10 minutes.

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

mix the pasta through the sauce and pour 1/2 into baking dish.

sprinkle with 1/2 the cheeses.

top with the rest of the pasta then the rest of the cheese.

cover the top of the dish with foil and cook for 30 minutes.

uncover and cook until bubbly and cheese is browning, about 15 minutes.  (add more cheese
if needed)

serve.

CHOCOLATE CUPCAKES WITH SALTED CARAMEL FILLING
and peanut butter icing

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

2 pkts dr. oetker salted caramel cup cake centres

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

place everything except for the cup cake centres into a medium sized bowl.

using an electric mixer, beat until well combined.

divide the batter evenly between the 24 patty pans.

cook for approx.18 minutes or until centre bounces back to touch and
a skewer comes out clean.

cool slightly then fill will the salted caramel filling,
following instructions on pkt.

cool completely then ice.


ICING

120 grams butter, softened
1 cup peanut butter
3 - 4 tablespoons milk
2 cups icing sugar

crushed nuts (optional)

beat the butter and peanut butter till creamy.

add 1/2 the icing sugar, beating well.

add the rest of the icing sugar and the 3 tablespoons milk.
add the rest of the milk if icing is too thick.

pipe or spoon over cakes and sprinkle with nuts.

APPLE CIDER MONKEY BREAD


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


APPLE BASE
4 tablespoons butter
2 teaspoon cinnamon
8 Granny Smith apples, peeled and sliced into wedges
1 cup apple cider


melt butter in a large, deep frypan over medium heat.
add cinnamon and apples, stirring to combine and cooking for about 2-3 minutes.
Add cider and bring to a simmer, cooking until apples have softened, about 5 minutes.

take out 4 tablespoons of liquid and put aside. keep simmering apples  till rest of liquid is almost gone.

place the apples into the baking dish.

MONKEY BREAD
3 cups self raising flour
80 grams butter, softened
1 egg
1 - 1/14 cups milk

1/2 cup white sugar
1 teaspoon cinnamon

place the flour into a large bowl with the butter. cut the butter through with
2 knives until you can no longer see it.

mix the egg with 1 cup of milk and mix into the flour to form a dough. add a bit more
milk if needed.

tip onto a floured board and knead lightly.

roll dough into walnut size balls.

mix the cinnamon and sugar together in a bowl, and lightly roll the balls in it.

cover the apples with the balls.

CARAMEL CIDER SAUCE
226 grams butter
4 tablespoons cornflour
1/2 cup apple cider
1 cup white sugar
1 cup brown sugar
4 tablespoons reserved apple liquid (from base)

Melt butter in a medium saucepan. add cornflour, whisking to form a paste, then add cider,
brown sugar, white sugar and the liquid from the apple filling. Stir to combine.

bring sauce to a simmer and cook for about 3-4 minutes, or until it forms a dark brown sauce
thick enough to coat the back of a spoon.

pour 3/4 of the sauce evenly over the balls. put the other 1/4 aside.


cook for approx. 20 minutes or until balls have puffed up and are golden brown.

serve with cream or ice cream and a little of the left over sauce.

CHICKEN CALZONE

4 skinless chicken breasts
1/4 green capsicum
1/4 red or yellow capsicum
16 pieces pepperoni salami
block tasty cheese
6 tablespoons fountain spicy red sauce

1 jar dolmio extra garlic spaghetti sauce
(or one that has tomato, onion and garlic in it)
shredded tasty cheese

in a smallish baking dish( just has to fit the chicken breasts)
place 3 tablespoons of the spicy red sauce and swirl it all over
the bottom of the dish.

butterfly each chicken breast and place 4 slices of the salami
on the bottom half of each breast.

cut the block cheese into 5 mm thick slices and cut each slice into 4.

place 4 pieces across the top of the salami.

cut the peppers into slices and place on top of the cheese

pull the top of the chicken breast over and cover the filling.
skewer together.

place the filled chicken breasts into the baking dish and spread them
with the other 3 tablespoons of spicy red sauce.

cover the dish with foil and refrigerate for at least 2 hours or longer,
until you are ready to cook.

heat oven to 180 c.

place the dish, still covered into the oven and cook for approx. 1 hour*
or until the chicken is cooked through. remove from oven.

spoon some of the pasta sauce over each breast and sprinkle with the shredded
tasty cheese.

place back in the oven and cook until the cheese is melted and golden.

serve.

cooking time depends on the size of the chicken breast. mine were large.

BOSTON BUN

with yeast and potato


with or without bread machine

200 ml potato water (cooking water-at room temp)
2 tablespoons canola oil
3 3⁄4 cups white bread flour
1 1⁄2 cups cold mashed potatoes(no milk or butter etc)
1 tablespoon nonfat dry milk powder
1 teaspoon salt
1 teaspoon cinnamon
3 tablespoons sugar
2 teaspoons dried yeast

1 1/2 cups mixed fruit

place the potato, water, oil and sugar into the bread maker tin.

add the flour, milk powder, cinnamon, salt and lastly the yeast.

set bread maker to dough setting.  when machine has been kneading for 12 minutes,
add the mixed fruit.

when the bread maker has finished, tip the dough out onto a floured board.
it's very sticky.

knead a few times with well floured hands, incorporating some flour if needed.

place dough into a greased 24 cm. cake tin.  cover with a tea towel and
put in a warm place to rise for 1 hour.


heat oven to 180 c.

cook for 20 minutes or until brown on top and hollow sounding when you
tap it.

turn out onto a wire rack and cool completely.

ice.

ICING

375 grams icing sugar, sieved
75 grams softened butter
2 teaspoons cinnamon
3 tablespoons hot water

dessicated coconut

beat icing sugar, butter, cinnamon and  hot water in a bowl until thick and pale (2-3 minutes),
spread over cooled bun, sprinkle with coconut.

serve with butter.

NO BREAD MACHINE

can be made using an electric mixer with a dough hook.


place the potato, water, oil and sugar into the bread maker tin.

add the flour, milk powder, cinnamon, salt and lastly the yeast.

beat with normal beaters/paddle beaters till  combined then transfer to dough hook.

mix for 5 minutes then add the fruit.  beat for  another 7 minutes
then remove bowl from machine and cover with a teatowel. let rise for 1 hour
then tip out on to a floured board.  follow rest of above instructions.

POTATO ROLLS......part bread machine
soft and sweet

500 grams bread flour
250 grams potatoes (when peeled)
160 mls lukewarm water
100 grams castor sugar
60 grams milk powder (optional)
60 grams butter, very soft but not melted
16 grams dried yeast
2 eggs, lightly beaten
2 pinches salt



Boil the potatoes until soft. mash them by hand or in a  blender.
add the 160 mls of water, mash/blend until no lumps remain. it's really runny.

transfer the mashed potato to the bread machine tin.
add eggs, butter, sugar, milk powder, salt, flour then yeast.

use the dough setting.  dough will be sticky.

when dough is ready, remove from bread machine onto a floured board.

divide into  pieces and shape into rolls.

place the rolls onto a tray, cover with a clean dry tea towel and place in a warm spot
to rise for 1 hour.

heat oven to 180 c.

brush the tops of the rolls with some milk.

cook for 15 - 20 minutes or until golden on top.

some of mine are pictured with sesame seeds. this was just for my son who loves them.

SEMI NAKED STRAWBERRY DRIP CAKE.


this is the cake I made for my daughters birthday.

it was made with.....

double sponge
strawberry flavoured cream
strawberry flavoured buttercream icing
chocolate ganache

STRAWBERRY CREAM

600 mls thickened cream
1/2 bottle "queens"strawberry essence
6 drops pink food colour
1 cup icing sugar

using an electric mixer, whip all together until thick and holding peaks well.

BUTTERCREAM
if you want to cover the whole cake you will need...

250 grams butter, softened
4 cups icing sugar
3 tablespoons thickened cream
6 drops pink food colour
1/2 bottle strawberry essence

using an electric mixer, cream the butter.

add the essence and the colour.

add 1/2 the icing sugar and beat well

add the cream and the rest of the icing sugar and beat until well combined.

halve the ingredients for a semi naked cake.

GANACHE

1/2 cup dark chocolate button melts
1/2 cup thickened cream

in a heat proof bowl over a pot of boiling water, melt the cream and chocolate
together, stirring,

YOU DO THIS LAST ABOUT AN HOUR AFTER FILLING AND ICING THE SPONGE.

to put together.........

if you are making a semi naked cake you will need a cake turntable or lazy susan.

cut the sponges in half , place the bottom of 1 sponge on a cake board and cover the sponge with a generous amount of cream. top with the other 1/2 of sponge.

cover with more cream them place the bottom of the next sponge on top. cover with more cream
then place the other half on top of that.

You could also put some strawberry jam in the layers if you like.

refrigerate while making the butter cream.

thickly cover the top and sides of the layered sponge with the butter cream. if you just want a covered cake, smooth the top and sides with a spatula and put in the fridge to chill for 1 hour.

for the semi naked cake.. place the cake (on its board) on to the turntable.  cover the sides and top of the layered sponge with a thinner layer of icing.

using a long spatula, handle up, blade down, press against the cake, top to bottom and slowly move
the turntable around. you are now just scraping the icing back off.

don't remove all of it, refer to pic. just make sure its smooth.  It took me a while because I have never done it before.

refrigerate cake for an hour. has to be cold so the ganache doesn't make the icing run.

make the ganache.

when the cake is cold, apply the ganache with a teaspoon.

work around the edges first using a small amount of chocolate at a time, so that drips just run over the side and down the cake.. space the drips as you go.

once the edges are done and the drips have run, carefully fill in the rest of the top with the ganache.

don't push to the edges or more will run over the sides.

refrigerate till ganache has set and decorate as desired.

I used a good quality atificial rose, some pink ribbon and pink pearl decorations.

I scattered some real rose petals, more pearls and a few strawberries around the bottom.

CONDENSED MILK BREAD
(this is a sweet bread)

1/4 cup sugar
1 cup  condensed milk
1 cup canola oil
1 cup milk
1 cup warm water
5 eggs
4 tablespoons butter, softened
3 teaspoons dried yeast
1 pinch of salt
1300 grams plain flour


place all the ingredients except for the flour into a food processor or blender. pulse till well combined

place the liquid into a bowl and stir in the flour. on a floured board, knead for 10 - 15 mins,
until smooth and elastic.  *see option for bread machine

cover with plastic wrap and place it in a warm spot until doubled in size.

punch the dough down.

heat oven to 180c.  grease 2 loaf tins or **tins of choice.

cut dough in half and place into tins. cover with plastic wrap and put
in a warm place to rise for 1 hour.

cook for 25- 30 minutes or until golden on top and hollow sounding when you tap the top.

If you would like to glaze the top when you take the bread out of the oven, mix
1 tablespoon of sugar and 1 tablespoon of boiling water together till sugar is
dissolved and brush over top of bread.


**I used 1 ring tin and 1 loaf tin. I cut each half piece of dough into 8 balls
and placed 8 in each tin.

I used the bread machine option.




*BREAD MACHINE

place all the ingredients except flour into food processor or blender and pulse till well combined.

set bread maker to dough option.

tip liquid into bread maker tin and put the flour in on top. stir in a bit with a spoon,
to incorporate flour if needed. (I did)

when machine has finished, remove dough from tin and tip onto a floured board.

knead a couple of times and cut in half. place in tins, cover with plastic wrap
and place in a warm place to rise for 1 hour.

cook as above.

FARMHOUSE FRITTATA

1/2 medium red capsicum, diced
1 medium onion, diced
1 small carrot, peeled and diced
1 cup mushrooms, diced
10 rashers bacon, diced
4 medium potatoes, peeled and sliced

4 tablespoons olive oil

8 eggs
1 1/2 cups milk
3/4 cup thickened cream
2 cups grated tasty cheese
salt and pepper to taste
2 large tomatoes, sliced
extra grated tasty cheese

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

in a frypan, using 2 tablespoons of oil, saute the capsicum, onion, carrot, mushrooms and bacon until
the onion is translucent. drain off any excess liquid and put aside

in a separate frypan, using the other 2 tablespoons oil, lightly cook the potatoes until about 3/4 cooked. put aside.

in a large bowl, whisk the eggs with the milk and cream till well combined.

add in all the vegies except the potato and tomato.

add in the 2 cups of grated cheese and salt and pepper (I put in about 2 teaspoons of salt).

stir well and pour into the dish.  level out the vegies.

lay the potato slices across the top of the mix, then the tomatoes across
the top of the potatoes.

sprinkle with the extra cheese.

cook for approx 3/4 hour or until not runny in centre. (Use a knife to cut
through to bottom to check) should be solid all the way through.

serve hot, on its own or with salad.

pretty good cold as well.

store left overs in fridge.

GINGER AND APPLE COOKIES...with spiced icing

180 grams butter, softened
1/2 cup caster sugar
1/2 cup (125 mls) condensed milk
2 cups self raising flour
2 heaped teaspoons ground ginger
2 medium sized pink lady apples

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

peel and grate the apples. put aside.

using an electric mixer, cream the butter and sugar.

beat in the condensed milk until well combined.

stir in the apple then the flour and ginger.

roll heaped teaspoonfuls of mix into balls and place onto trays. lightly flatten
balls with a fork dipped in sugar.

cook for approx 12 minutes or until lightly browned.

cool on trays for 5 minutes then remove to wire racks to cool
completely.

ice.

ICING

3 cups icing sugar
1 tablespoon soft butter
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
milk

mix all the ingredients together with enough milk to make a
spreadable paste.

pipe or spoon onto cookies.

MILO CRUNCH COOKIES

180 grams butter,softened
1/3 cup caster sugar
1/2 cup (125 ml) condensed milk
1 1/2 cups self raising flour
1/2 cup milo powder
3 cups milo cereal


Preheat the oven to 180 c. Line some baking trays with baking paper.

using an electric mixer, cream the butter and sugar.

add the condensed milk and milo powder and beat to combine.

stir in the flour till well combined.

place the milo cereal into a shallow bowl.

drop heaped teaspoonsfuls of the mix into the cereal and roll to
coat.

place on the trays.

Bake for approx. 12 minutes, until lightly browned on top.

cool on trays for 5 minutes then remove to a wire rack to cool completely.

store in an airtight container.