LEMON CREAM CHEESE SCROLLS

3 1/2 cups self raising flour
1 cup lemonade
1 cup cream
pinch salt

250 grams cream cheese, softened
1 cup sugar
finely grated rind 2 large lemons

4 tablespoons lemon curd

preheat oven to 190 c.  line a baking tray with baking paper.

in a smallish bowl, mix the cream cheese, sugar and rind together
till well combined. put aside.

in a medium sized bowl, mix the flour, lemonade, cream and salt together
to form a dough.

tip dough onto a well floured board and knead till smooth. incorporate more
flour as needed.

roll the dough out to approx 40 x 28 cm rectangle.

spread the cream cheese all over the top of the dough.

spread the lemon curd all over the top of the cream cheese.

starting on the long edge, roll the dough up like a swiss roll.

cut roll into 12 even pieces and place on tray.

cook for 25 -30  until golden brown.

cool in tray.

ice.

ICING

1 cup icing sugar
1 teaspoon butter
lemon juice

mix the icing sugar and butter together with enough juice to make a
drizzly icing.

this is delicious served warm or cold with butter.

CHOCOLATE SALTED CARAMEL CRACKERS

1 packet ritz crackers
2 x 200 gram blocks rolo chocolate
1 cup milk chocolate chips
1 cup dark chocolate chips
1 1/2 tablespoons butter
1 packet salted caramel sprinkles
(if you can't get the sprinkles, crushed nuts work)

preheat oven to 150 c
line a baking tray with baking paper.

place 1/2 the ritz crackers on the baking tray,top side down.

place a piece of rolo in the middle of each cracker.

place in oven for about 2 minutes until chocolate is
just softened.

remove from oven and quickly top with another cracker, top side up.
press lightly to join together.

place the sandwiched crackers into the fridge to set.

when ready, using a heat proof bowl over a pot of boiling water
(bowl shouldn't touch the water) melt the chocolate chips
and butter together. stir till smooth.

from here you can dip or ice the biscuits with the chocolate.

sprinkle the tops with the salted caramel sprinkles and refrigerate
till set.

FORGOTTEN PUDDING


6 egg whites
1/2 teaspoon salt
250 grams caster sugar
1/2 teaspoon cream of tartar
1 tsp vanilla

preheat oven to 220 c. line a swiss roll tray with baking paper.

beat egg whites and salt together until peaks start to form.

gradually add the sugar, beating well after each addition.

add the cream of tartar and vanilla and beat until thick and glossy.

spoon into tray and level out to edges.

put into oven, close the door and turn the oven OFF.

leave for at least 8 hours or overnight.

DON'T OPEN THE OVEN DOOR UNTIL IT'S TIME TO REMOVE.

decorate with whipped cream and fruit.

RAINBOW SLICE (1)


400 grams butter, softened
1 cup caster sugar
1 teaspoon Vanilla Extract
1 egg
2 cups plain flour
1/2 cup self raising flour
pinch of salt
3 tablespoons bright sprinkle


preheat oven to 180 C and line a swiss roll tin with baking paper. c

In a medium sized bowl, using an electric mixer, cream the butter and sugar until light and fluffy.

add the egg and vanilla and beat until combined.

add the  flours and salt until just combined,

fold in the sprinkles.

spoon the mix into the tin and level top.

cook for 25 - 30 minutes until top is golden.

cool in the tin.

ice.

ICING

125 grams soft butter
300 grams icing sugar
3 teaspoons strawberry essence
4 tablespoons thickened cream
food colour gel in yellow, red and Blue

sprinkles


using an electric mixer, cream butter until pale.

beat in icing sugar a bit at a time until well combined.

add in strawberry essence and mix until combined. add cream, one tablespoon at a time,
mixing well until smooth and spreadable.

divide icing into four bowls.

add 1 drop blue gel to one bowl and mix well

add one drop of yellow gel to another bowl and mix well.

add one drop of red gel to another bowl and mix well.

add two drops of red, and one drop of blue to final bowl, mixing well to make purple.


randomly drop different colours of icing over the top of the biscuit base
and swirl together with a knife.

sprinkle  with sprinkles before icing sets. once set, remove from tin and slice into squares.

this is quite a buttery slice ( better next day) and some of the kids didn't like it. so, I made an alternate cakey type one as well.  same icing tho.


RAINBOW SLICE (2)


1/2 cup plain flour
1 1/2 cup self raising flour
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup canola oil
1/2 cup + 1 tablespoon milk
pinch of salt

3 tablespoons bright sprinkles


Preheat oven to 180 C and line a swiss roll tin with baking paper.

place everything but the sprinkles into a large bowl, and
using an electric mixer, beat until well combined.

fold in the sprinkles.

spoon mixture into the tin and level out top.

cook for 20 - 25  minutes or until golden on top and a skewer
comes out clean.

cool completely in the tin.

EASY CHICKEN ENCHILADAS

1 jar red enchilada sauce
2 1/2 cups store bought barbecue chicken, shredded
1 1/2 cups shredded tasty cheese
250 grams cream cheese, room temp
2 tablespoons taco seasoning
10  tortillas

extra shredded tasty cheese


preheat oven to 180 c. Spray 13 x 9 baking dish with cooking spray.

spread 1/3 of the enchilada sauce across the bottom of baking dish.

in a medium bowl, mix chicken, cheese, cream cheese and seasoning mix with spoon
until well combined.

spread the filling onto each tortilla. roll up each tortilla tightly and place seam
side down in baking dish.

drizzle with remaining enchilada sauce. sprinkle with the extra cheese.

cover the dish with foil and cook for 15 minutes. uncover and cook
until bubbly and lightly browned.

serve with sour cream and avocado.
we like salsa with them as well.

CORNBREAD

 1 cup self raising flour flour
 2 1/2 teaspoons baking powder
 1 teaspoon salt
 1 cup cornmeal (polenta)
 1 1/2 tablespoons caster sugar
 1 cup milk
 1/4 cup canola oil
 1 egg

preheat oven to 200 c.  grease and flour a small loaf tin.

place all dry ingredients into a medium sized bowl.

place milk, oil and egg into another bowl and mix to combine.

pour the wet into the dry and mix until well combined.

pour mix into loaf tin.

cook 25 - 30 minutes or until a skewer comes out clean.

leave in tin for 5 minutes then turn out onto a wire rack.

serve warm or at room temperature.

PAVLOVA


6 egg whites
1 teaspoon cream of tartar
1 1/3 cups caster sugar
3 teaspoons cornflour
1 teaspoon vanilla extract
1 teaspoon white vinegar

300 ml thickened cream, whipped
2 peppermint crisp. crushed


preheat oven to 200 C. draw a 24 cm (diameter) circle on a sheet of baking paper.
place, pencil-side down, on a baking tray. dust lightly with 1 teaspoon cornflour.

using an electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form.
add sugar, about 1 tablespoon at a time, beating constantly until thick and glossy.

add the cornflour with the last tablespoon of sugar.

fold in the vanilla and vinegar.

spoon meringue onto baking paper. shape into a circle, using the pencil mark as a guide, with a
slightly higher edge and a low centre.

reduce oven to 100°C. Bake for 1 to 1 1/2 hours or until dry and crisp.
(my ovens a bit wonky, took 2 hours).

turn off oven and leave oven door open.

cool completely in oven (pavlova may sink during cooling).

slide pavlova onto a serving plate and cover top with whipped cream.
sprinkle with the peppermint crisp.

CHOCOLATE ECLAIRS

50 grams butter, chopped
3/4 cup water
1 cup plain flour
3 eggs, lightly beaten

300 mls whipped cream


preheat oven to 200 C. line two baking trays with non stick baking paper.


place the butter and water in saucepan  and stir over medium heat until it comes to the boil.

remove from heat and using a wooden spoon quickly beat in the flour.
return to the heat and continue beating with the wooden spoon until mixture forms a ball and
leaves the sides of the pan.

remove from heat and transfer to a bowl.

using an electric mixer, gradually add the eggs, beating well after each addition.
the mixture should be thick and glossy.

spoon the mixture into a piping bag and pipe thick lines onto the baking tray,
allowing room for spreading.

cook for approx. 20 minutes or until golden and hollow sounding when tapped.

remove from oven, and using a skewer, make a little hole in the base of each
eclair then return to the oven for 5 minutes to dry out further. cool completely.

using a piping bag with a long nozzle, press the nozzle into the end of each
eclair and pipe in some whipped cream.

if no piping bag, split each eclair in half and fill the bottom with some cream
and place the top back on.

ice each eclair with chocolate icing.

ICING

2 cups icing sugar
2 tablespoons cocoa, sifted
1 tablespoon soft butter
milk

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

SOUR DOUGH SULTANA BREAD

400 grams sour dough starter
400 grams water
800 grams plain flour
1 1/2 teaspoons salt
1 heaped teaspoon bread improver
3 tablespoons brown sugar
1 tablespoon mixed spice
2 tablespoons cinnamon powder
1 teaspoon dried yeast

375 grams sultanas


IF YOU HAVE A BREAD MACHINE, place all ingredients except sultanas,
in the order listed and set on the dough setting.  after it's been
kneading for 10 minutes, add the sultanas.

when machine has finished, remove the dough from the bread machine
and tip dough onto floured board.

knead till smooth then divide in half. place into 2 non stick loaf tins.

cover tins with a tea towel and place into a warm place to rise for 1 hour.

heat oven to 250 c.  cook bread for 10 minutes on this temp. then reduce heat
to 200 c. for  20 minutes.

remove from oven and glaze if desired.

GLAZE
2 tablespoons sugar
2 tablespoons boiled water

stir together until sugar is dissolved.  brush over top of hot bread.

IF NO BREAD MACHINE, place all ingredients except sultanas, in the order
listed, into  a large bowl.

mix until all comes together and all ingredients are well combined.

knead well until dough is smooth and elastic (you can use an electric mixer with dough
hook to do this as well)

knead in sultanas.

place dough in a lightly greased bowl, cover with plastic wrap and place in a
warm spot to double in size.

when risen, punch down, divide in half and place into 2 non stick loaf tins.

cover tins with a tea towel and put back in to a warm spot for 1
hour to rise again.

heat oven to 250c. cook bread on this setting for 10 minutes then reduce temp
to 200 c. and cook for another 20 minutes.

TO MAKE A SOUR DOUGH STARTER...

DAY 1  in a large bowl, place 113 grams plain flour and 113 grams water.
stir till combined.
cover bowl with plastic wrap and place in a warm spot.

every 12 hours add another 113 grams flour and 113 grams water and mix well.

do this for 5 days.   it should be bubbly and smell sour.

make some bread, discard what you don't need but keep 113 grams.

you keep this starter going by starting at day 1 again

PROFITEROLES

75 grams butter
1 cup water
1 cup plain flour
2 teaspoons sugar
1/2 teaspoon vanilla
3 eggs

preheat oven to 200 c. line trays with baking paper.

in a medium sized pot, bring water and butter to boil.

add flour, stirring quickly, until mix comes away from sides of
pot and starts to ball up.

remove from heat and stir in vanilla and sugar.

using an electric mixer, beat in eggs one at time, beating well
after each addition.

drop big heaped teaspoons of mix onto the trays.

cook for 30 minutes until golden. remove tray from oven, prick each
profiterole on two sides with a skewer and put tray back into oven for
5 more minutes.

cool completely on wire racks.

fill and ice.

CUSTARD FILLING

250 mls thickened cream
1/2 cup icing sugar
250 mls pauls extra thick vanilla custard

whip the cream with the icing sugar.

stir in the custard.

use a piping bag with a nozzle to fill the profiteroles.

if no piping bag, cut a hole in the top, just big enough to spoon the custard cream
in.

ICING

2 cups icing sugar
2 tablespoons cocoa, sifted
1 tablespoon butter
milk

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

drop teaspoonfuls across the tops of the profiteroles.

store in an airtight container in the fridge.

LEMON CREAM COOKIES

226 grams butter, softened
85 grams cream cheese, softened
1 cup sugar
1 egg
finely grated rind 1 lemon
1 tablespoon lemon juice
2 1/2 cups self raising flour

preheat oven to 180 c.

if using a cookie press use non stick ungreased trays.
if using spoonfuls, line trays with baking paper.


using an electric mixer, beat butter and cream cheese together
until combined.

add the sugar and beat till creamy.

add egg, juice and rind and beat till well combined.

turn mixer to low and beat in flour, in 4 additions,
until well combined.

refrigerate dough for 20 minutes.

use a cookie press or roll dough into walnut size balls
and flatten lightly with a fork.

cook for approx. 8 minutes (pressed) or until just starting to brown.

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

pipe or spoon a little filling onto 1 biscuit and sandwich together with
another. continue with rest of biscuits.

store in an airtight container.

FILLING

4 cups icing sugar
2 tablespoons soft butter
lemon juice

mix the icing sugar and butter together with enough lemon juice
to make a spreadable  paste.

I also just piped some icing on the top of single biscuits
and sprinkled with sour sprinkles...for the kids.

CRUNCHY CRACKLE ROAD


6  cups cocoa pops
180 gram packet lolly raspberries
200 grams mini marshmallows
1 cup crushed nuts
400 grams milk cooking chocolate
200 grams dark cooking chocolate
226 grams butter, chopped

line 3 x 12 hole muffin tins with paper patty pans or line a tray
with 36 paper patty pans.

cut each lolly raspberry into quarters.

in a large bowl, place the cocoa pops, raspberries, marshmallows
and nuts.

in a heat proof bowl over a low level pot of boiling water (bowl can't touch the water),
melt both chocolates and the butter, stirring.

pour the chocolate into the cocoa pops and stir till well combined.

evenly fill the patty pans with the mix.

pop a raspberry lolly on top if you like.

refrigerate till set.

store in an airtight container in the fridge.

NEVER FAIL SPONGE

1/2 cup cornflour
1/2 cup custard powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate soda
1 teaspoon plain flour
4 eggs
3/4 cup caster sugar


preheat oven to 160 C. grease and flour 2 x 8 inch cake tins.

separate the eggs.

sift dry ingredients together, 3 times.

using an electric mixer, beat the egg whites until very stiff.

gradually add sugar a little at a time.

add egg yolks and beat till combined.

fold in flour mix.

divide evenly between the 2 tins.
.
bake for 20 mins.

turn them out straight away onto a wire rack and leave to cool.

decorate as desired.

GRANDMA'S BREAD
(for bread machine)


1 1/2 cups luke-warm water
2 tablespoons sugar
1 1/2 teaspoons yeast
2 tablespoons oil
2 teaspoons salt
3 1/2 cups flour
1 heaped teaspoon bread improver

makes 1 loaf.

in bread machine tin, , dissolve yeast in the warm water and sugar. let sit 10 minutes.

add the oil. then the salt and flour.

set bread machine to basic recipe and a weight of 750 gm.

remove from tin as soon as it's cooked and cool on wire rack.

STRAWBERRY MILK SHAKE CHEESECAKE
(no bake)

2 pkts strawberry cream oreos
70 grams butter, melted

3 x 250 gram pkts cream cheese
1/2 cup sugar
1 cup nestles strawberry nesquik
1 tablespoon milk
250 mls thickened cream, whipped

lightly grease a 24 cm  (9 inch) springform tin.

blitz or finely crush the biscuits.

stir the butter into the  biscuit crumbs then press the crumbs
across the bottom and 1/2 way up the sides of the tin.
refrigerate while making filling.

using an electric mixer, beat the cream cheese until smooth.
add in the sugar, quik and milk beating till well combined.

stir in the cream.

pour into the base, cover with plastic wrap and refrigerate
for at least 6 hours.

decorate and serve.

CHOCOLATE OR VANILLA CONFETTI FUDGE...easiest ever


CHOCOLATE
1 (16 oz) can of betty crocker chocolate frosting
200 grams milk cooking chocolate or chips
140 grams dark cooking chocolate or chips

sprinkles, optional

line a 7 x 11 inch dish with baking paper.

in a heatproof bowl over a low level pot of boiling water, (water shouldn't touch the bowl)
melt the chocolate .

stir in frosting until well combined.

spread evenly into the dish and sprinkle with the sprinkle if desired.

place in fridge to set for 30 minutes.

cut into squares to serve.

store in fridge in an airtight container for up to a week.


VANILLA CONFETTI

1(16 oz) can of betty crocker vanilla frosting
340 gram white chocolate chips or cooking chocolate
40 grams bright coloured sprinkles

extra sprinkles

line a 7 x 11 dish with baking paper.

in a heatproof bowl over a low level pot of boiling water, (water shouldn't touch the bowl)
melt the chocolate.

stir in the frosting until well combined.

stir in the 40 grams of sprinkles.

spread evenly in the dish and sprinkle with a few extra sprinkles.

place in fridge to set for 30 minutes.

cut into squares to serve.

store in fridge in an airtight container.

HASSELBACK CHICKEN... with creamy tomato, bacon and mushroom sauce

4 chicken breasts, no skin
120 grams spinach
6 slices tasty (block) cheese
6 slices ham
seasoned salt

preheat oven to 180 c.

lightly spray a pot or pan with cooking oil and wilt spinach. put aside.

cut 6 slices into each breast (widthways)about 3/4 of the way through.

place each breast onto a largish piece of foil.

cut each cheese slice in quarters (widthways).

cut each ham slice into quarters.

place a piece of cheese into each slice of the chicken, then a piece of ham and then a bit
of spinach.  sprinkle with some seasoned salt. do the same with each breast.

wrap the filled chicken breasts in the foil.

place the 4 foil parcels on a tray and cook for 35 - 40 minutes or until the chicken is cooked (depends on size of the breasts).

take the breasts carefully out of the foil, plate and serve with sauce.

SAUCE

1 jar dolmio extra garlic spaghetti sauce (or any tomato garlic sauce)
4 rashers short cut bacon, diced
300 grams mushrooms, sliced
200 mls thickened cream

in a pot or pan, saute the mushrooms and bacon until mushrooms are 3/4
cooked. add the sauce.

simmer for 5 minutes then add the cream. bring to not quite boiling.

serve over chicken.

NOTE: most recipes for this cook the chicken on a tray or in a dish.
I prefer to cook the chicken sealed in the foil so it doesn't dry
out.