SALTED LEMON CHEESECAKE


(the salt is in the biscuits)

250 grams arnotts lemon crisp biscuits
80 grams butter, melted
500 grams cream cheese, softened
1 can condensed milk
3 teaspoons gelatine
1/4 cup boiling water
1/3 cup lemon juice

TOPPING
300 mls thickened cream
1/2 cup icing sugar
lemon essence to taste
yellow food colour (optional)
crushed peanuts
sour sprinkles (optional)

line the bottom of a 24 cm spring form tin with baking paper. grease the
sides of the tin.

blitz or finely crush the biscuits.
mix the butter into the biscuits until well combined.
press the biscuits across the bottom and a bit up the sides of the tin.

mix the gelatin with the boiling water, stirring till dissolved. put aside.

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

beat in condensed milk and gelatine until smooth, then add lemon juice and beat until
well combined and thickening.

pour mix into base and refrigerate at least 3 hours.

whip the cream with the icing sugar and lemon essence and colour if desired
(I whipped the cream, put some on top of the cheesecake and then coloured the rest)

pipe or spoon on the cream and sprinkle with the crushed peanuts and sprinkles.

keep covered in the refrigerator.

CHOCOLATE AND RASPBERRY TRIFLE..with Baileys Irish Cream

1 unfilled chocolate double sponge (from woolworths)
2 tubs mascarpone cheese
60 grams icing sugar
1 teaspoon vanilla
3 cups thickened cream, whipped
3 punnets raspberries

1 bottle baileys

strawberries, optional
peppermint crisp, optional.

using an electric mixer, beat the mascarpone cheese with the icing
sugar and vanilla, till smooth.

on low speed, beat in the whipped cream. put aside.

cut each of the unfilled sponges into 3 widthways.

place one piece of sponge at the bottom of a bowl (cut more to fit if needed)
and drizzle liberally with baileys.

top with one punnet of raspberries and 1/3 of the mascarpone cream.

place another piece of sponge over the cream, drizzle with baileys,
and top with the other punnet or raspberries and another 1/3
of the mascarpone cream.

top with another piece of sponge, drizzle with baileys and top
with the rest of the mascarpone cream.

decorate with the other punnet of raspeberries, strawberries and peppermint crisp.

refrigerate until needed.

CHEATS TRIFLE
(a quick recipe for last minute dessert)

1 1/2 swiss rolls, sliced
2 tubs pauls extra thick custard
2 packets peaches in mango jelly (from coles)
1 1/2 punnets strawberries

port or fruit juice

300 mls thickened cream, whipped (top)
2 bananas, sliced (top)
1/2 punnet strawberries, sliced (top)
2 cadbury flake bars, crumbled (top)

line the bottom of a bowl with slices of swiss roll.
sprinkle liberally with port or fruit juice.

place a couple of tubs of jelly on top of the swiss roll
and slice some strawberries over the jelly.

pour enough custard over the jelly and strawberries, to cover well.

continue with at least  2 more layers.

top with whipped cream, sliced bananas, strawberries and flake bars.

keep refrigerated till needed.

NOTE: this feed heaps of people, halve the recipe as needed.

GLUTEN FREE FILLED CHOCOLATE BALLS...
salted caramel, peppermint and strawberry.

500 grams gluten free chocolate biscuits (recipe below)
1 can condensed milk
1 block caramel dairy fine chocolate (from aldi)
1 block peppermint dairy fine chocolate (from aldi)
1 block strawberry dairy fine chocolate (from aldi)
1 packet salted caramel sprinkles (from coles)

coconut to roll.

blitz or finely crush the biscuits.

in a medium sized bowl, mix the biscuit crumbs with approx.
3/4 can condensed milk. (when it balls together in the bowl it's right)

divide the mix into 3 separate bowls.  place the coconut in a bowl.

CARAMEL
in one bowl of mix, add 1 cup of salted caramel sprinkles.

break the caramel chocolate into squares. wrap about 1 heaped teaspoon
of mix around the chocolate square, roll to shape and roll in the coconut.
place in paper patty pan if desired or just place ball on to a tray.
continue with rest of mix.

it's quite a greasy mix but sets well.

PEPPERMINT AND STRAWBERRY
break the chocolate into squares and wrap the mix around the chocolate as above.

refrigerate till set.  store in airtight container in fridge. remove from fridge about
10 minutes before eating if you like them soft.

BISCUITS

GLUTEN FREE CHOC BISCUITS

2 cups gluten free self raising flour
4 tablespoons of cocoa
227 grams butter, softened
2/3 cup of sugar
2 tablespoon of icing sugar
1/2 teaspoon of vanilla


Preheat the oven to 180 degrees. line 2 baking trays
with baking paper.

using an electric mixer, cream the butter, sugar, icing sugar and vanilla.

add the flour and the cocoa and mix until well combined.

roll into walnut sized balls and place them the tray. flatten lightly
with a fork.

cook for 15 minutes- 20 minutes.

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

GLUTEN FREE LEMON BALLS

250 grams gluten free vanilla cookies (recipe below)
1 cup coconut
finely grated rind 2 lemons
3/4 -1  can condensed milk

coconut to roll

blitz or finely crush biscuits.

in a medium sized bowl, mix the biscuit crumbs, coconut,
rind and enough condensed milk to bind it all together.
(just under a can).

roll mix into walnut sized ball and roll in coconut.

place in paper patty pans or just on a tray.

refrigerate till set.  store in an airtight container in fridge.

I dropped a small amount of icing on each..optional

1 cup of icing sugar mixed with enough lemon juice to make
a paste.


BISCUITS

GLUTEN FREE VANILLA COOKIES

125 grams  butter, softened
1 teaspoon vanilla
3/4 cup sugar
1 egg yolk
1 1/2 cups gluten free self raising flour
2 teaspoons water



Preheat oven to 180 C.  line 2 baking trays with baking paper.

using an electric mixer, beat butter, vanilla, sugar and yolk until smooth.

add in sifted flour and water  then mix with a spoon to make a soft dough.

roll  mixture into walnut sized balls. place balls on trays and flatten
lightly with a fork.

cook for 15 minutes or until browned lightly.

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

GLUTEN FREE CHOCOLATE BALLS

250 grams gluten free vanilla cookies (recipe below)
1 cup coconut
2 tablespoons cocoa, sifted
3/4 - 1 can condensed milk

coconut to roll

blitz or finely crush the biscuits.

in a medium sized bowl, mix the biscuit crumbs, cocoa,
coconut and emough condensed milk to combine it all together.
(just under 1 can but start at 3/4)

roll mix into walnut sized balls and roll in coconut. place in paper patty
pans or just on a tray.

refrigerate till set.  store in airtight container in fridge.

GLUTEN FREE VANILLA COOKIES

125g butter, softened
1 teaspoon vanilla
3/4 cup sugar
1 egg yolk
1 1/2 cups gluten free self raising flour
2 teaspoons water



Preheat oven to 180 C.  line 2 baking trays with baking paper.

using an electric mixer, beat butter, vanilla, sugar and yolk until smooth.

add in sifted flour and water  then mix with a spoon to make a soft dough.

roll  mixture into walnut sized balls. place balls on trays and flatten
lightly with a fork.

cook for 15 minutes or until browned lightly.

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

MINI DONUT WREATH.......for the kids



1 1/2 cups self raising flour
1 cup sugar
1/2 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla

place all ingredients into a bowl and using an electric mixer,
beat until well combined.

cook as directions for your donut machine or if you have a mini donut tray,
cook in oven on 180 c. until golden and a skewer comes out clean.

cool and ice.

ICING

3 cups icing sugar
2 teaspoons strawberry essence
2 drops green food colouring gel
milk

100's and 1000's

mix the icing sugar, essence and colour with enough milk to make
a spreadable paste.

spread over each donut and sprinkle with the 100's and 1000's.

leave to dry completely.

PUT TOGETHER

when dry, on a  cake board, make a circle with some of the donuts
then another circle inside.

place another layer on top of each circle then 1 more layer in the
centre of the 2 circles.

TOPPING

1 cup white chocolate melts
spearmint leaves
red smarties*

melt the white chocolate melts and drizzle over the top of the donuts.

decorate with the spearmint leaves and smarties.

*I forgot to buy smarties so I used a bit or ready to roll icing for the
berries.

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CREAM CHEESE PEPPERMINTS

125 grams cream cheese, softened
4 cups icing sugar
1 teaspoon peppermint essence
2 drops green gel food coloring

mix all the ingredients  together in a bowl.

knead together until smooth.

roll about 1 teaspoon of mix at a time, into balls.

place the balls on a baking tray lined with baking paper.

press each ball with a fork to lightly flatten.

let mints air dry, turning them over every 1/2 hour or so to dry.
can take a while, depending on temperature.

the mints will feel solid on the outside but will be soft on the inside.

dip the bottoms in melted chocolate and drizzle some chocolate over the tops.

once the chocolate is dry, store the mints in airtight container in fridge.

LEMON LOVERS TRUFFLES

63 grams cream cheese (1/4 packet)
2 cups icing sugar
finely grated rind 1/2 lemon

1 packet milk arrowroot biscuits
1 cup dessicated coconut
finely grated rind of 1 medium lemon
1 can condensed milk
30 grams butter, melted

mix the cream cheese, icing sugar and lemon rind together.
using your hand, knead till smooth.

using approx a level teaspoon at a time, roll the cream cheese
mix into balls. cover and put aside.


blitz or finely crush biscuits.

mix the biscuits, coconut, rind and condensed milk together then add the butter.
mix till well combined. I use a gloved hand to get the best result.

wrap each of the cream cheese balls with some biscuit mix, roll into balls
then roll the balls in coconut.

place each ball into a paper patty pan or just onto a lined tray.

refrigerate till set.

store in an airtight container in the fridge.

CREAMY BAKED BANANA CHEESECAKE


250 grams milk arrowroot biscuits
110 grams butter, melted
750 grams cream cheese, softened
2/3 cup sugar
2 Tablespoons cornflour
3 eggs
3/4 cup mashed bananas (about 2 medium)
1/2 cup thickened cream
2 teaspoons vanilla

preheat oven to 180 c. grease sides and line bottom of 24 cm. springform tin.

blitz the biscuits.
add melted butter and mix till well combined.  press across the bottom and up the sides of the tin.
refrigerate while making filling.

in a large bowl, using an electric mixer, beat the cream cheese until smooth and creamy.
add sugar and cornflour. beat until combined. add eggs, one at a time, beating well after each addition.

beat in bananas, cream, and vanilla.

pour cream cheese mixture into biscuit base. place tin on a baking tray and cook 15 minutes.

reduce oven temperature to 100 c. and  continue cooking 75 minutes.

cool completely on a wire rack. refrigerate cheesecake uncovered, for 6 hours or overnight.

allow to stand at room temperature 15 minutes before serving.

decorate.

MALTESER BALLS

250 grams milk arrowroot biscuits
1 tin condensed Milk
3 tablespoons cocoa,
1 cup Maltesers

40 extra maltesers

dessicated coconut for rolling


blitz the biscuits and maltesers and place into a large bowl.

add the cocoa and stir together then add condensed milk. mix till
well combined.

using approx. 1 heaped teaspoon, wrap the mix around 1 malteser
and roll into a ball.

place the coconut into a bowl and roll each ball into the coconut.

place each ball into a small paper patty pan if desired or place onto a tray.

refrigerate till set.

store in an airtight container in the fridge.

PEANUT CARAMEL TRUFFLES...using Cadbury picnic bars

5 cadbury picnic bars
1 packet chocolate ripple biscuits
2 tablespoons cocoa, sifted
1 can condensed milk
1 block cadbury caramello chocolate

crushed nuts for rolling

blitz the biscuits and picnic bars and place into a bowl.

mix in the cocoa and most of the can of condensed milk.
(when you stir the mix and it comes together in a ball, its
enough). I also roll a piece and it should stick together and keep its shape.

break the block of chocolate into squares.

using about a heaped teaspoon of mix, wrap it around the square
of chocolate.

place the crushed nuts in a bowl and roll each ball in the nuts.

place in a small paper patty pan if desired, otherwise just place on a tray.

refrigerate till set.

store in fridge in airtight container.

remove from fridge 15 minutes prior to serving.

created by me.

CINNAMON SWIRL CAKE

3 cups self raising flour
1 teaspoon baking powder
pinch of salt
1 cup sugar
1 1/2 cups milk
2 eggs
2 teaspoon vanilla

113 grams butter, melted

preheat oven to 180 c. grease and line a 9 x 13 baking dish.

place everything but the butter into a bowl. using an electric mixer
beat to combine. slowly pour in the butter, beating to combine.

pour batter into baking dish and swirl topping through with a knife.

ice when warm.

serve warm or cold with butter.

TOPPING

226 grams butter,softened
1 cup brown sugar
2 tablespoons plain flour
2 tablespoons cinnamon

mix all together and drop spoonfuls evenly over the top of the batter
and swirl through batter with a knife.

ICING

2 cups icing sugar
1 tablespoon butter
2 teaspoons strawberry essence
3 drops pink food colour
milk

cinnamon

mix the icing sugar, butter, essence and colour together with
enough milk to make a spreadable paste. spread over the top of the cake.
sprinkle with cinnamon

note: I didn't have a 9 x 13 inch dish handy so I used a 30 x24 cm.
which is approx 11 1/2 x9 1/2 inches.

MARS BAR BALLS...with crunchy salted caramel

5 mars bars (regular size)
1 packet chocolate ripple biscuits
1 pkt salted caramel sprinkles (from coles)
2 tablespoons cocoa powder
1 tin condensed milk

dessicated coconut, for rolling

blitz the biscuits and the mars bars and place in a large bowl.

stir in the cocoa, the salted caramel sprinkles then the condensed milk.
stir until well combined.

roll the mix into balls then roll in the coconut until well coated.

refrigerate till set.

keep refrigerated. remove balls from fridge about 15 minutes before needed.

CHOCOLATE HONEYCOMB BALLS


400 gram packet chocolate coated honeycomb
1 packet chocolate ripple biscuits
2 tablespoons cocoa powder
1 tin condensed milk

approx. 1 cup dessicated coconut, for rolling
15 drops yellow food colour, optional

blitz the biscuits and place in a large bowl.

blitz 300 grams of the honeycomb and smash the other 100 grams
into smallish chunks.(I use a rolling pin).

stir the honeycomb, the cocoa and the condensed milk into the
biscuits. stir until well combined.

place the coconut into a small bowl and mix in the food colour.

roll the biscuit mix into balls then roll in the coconut until well coated.

refrigerate till set.

keep refrigerated. remove balls from fridge about 15 minutes before needed.

LEMON SLICE


2 pkts milk arrowroot biscuits
2 cups dessicated coconut
finely grated rind of 2 medium lemons
1 can condensed milk
125 grams butter, melted

line a swiss roll tray with baking paper

blitz or finely crush biscuits.
mix the biscuits, coconut, rind and condensed milk together then add the butter.

mix till well combined. I use a gloved hand to get the best result.

press mix into tray.

ice and refrigerate.

I prefer to cut into slices as needed as it doesn't dry out.

if you like a softer slice remove from refrigerator
about 15 minutes before serving.

ICING
4 cups icing sugar
1 tablespoon soft butter
lemon juice

dessicated coconut

mix the icing sugar and  butter together with enough juice
to make a spreadable paste. spread over the biscuit.
sprinkle with coconut.

LEMON POUND CAKE..with sour cream and lemon icing

454 grams butter, room temp.
3 cups sugar
6 large eggs
4 cups plain flour, sifted
3/4 cup milk
1 teaspoon vanilla
finely grated rind of 2 medium lemons


Preheat oven to 180 c. grease and flour large bundt tin
or  grease and line bottom of cake tin (I used a large round)

in a large bowl, using an electric mixer, cream butter and sugar until fluffy.

add eggs one at a time until well incorporated.

slowly add flour and milk alternating, beginning and ending with flour.
beat until well combined.

Stir in rind and vanilla.

spoon batter into tin . cook approx. 1 1/2 hours or until a skewer inserted
in middle comes out clean.
(if cake is browning to quickly, lie a piece of foil lightly over the top.

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

ice.

ICING

3 cups icing sugar
2 tablespoons sour cream
lemon juice

mix the icing sugar and sour cream together with enough juice
to make a spreadable paste.

spread over cake.

LEMON PEPPER CHICKEN....with lemony garlic sauce

6 chicken thighs (skin on)
5 teaspoons lemon pepper seasoning
1/4 cup cornflour
2 tablespoons olive oil

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

mix 4 teaspoons of lemon pepper seasoning with the cornflour.

press the skin side of each chicken thigh into the seasoning mixture.
make sure they are well covered.

in a large fry pan, heat the olive oil on medium heat.

add the chicken thighs skin side down and sprinkle across the top sides of the thighs
with the other teaspoon of lemon pepper.  cook for about 4 minutes until skin is
brown and crispy.

flip the chicken thighs over and cook for another 2 minutes  remove from heat.

put chicken thighs skin side up on the baking tray, place in the oven
and cook about 15-20 minutes, until the chicken is fully cooked.

when the chicken is almost ready, make the sauce.

SAUCE

1 teaspoon olive oil
1/2 tablespoon butter
5 teaspoons minced garlic
3/4 cup chicken stock
1 teaspoon lemon pepper seasoning
1/2 cup thickened cream
1/4 cup shredded tasty cheese
1/4 cup grated extra sharp parmesan cheese
2 tablespoons lemon juice

in a fry pan, heat the olive oil and butter on medium heat.
add garlic and cook, stirring, until fragrant.

add chicken stock and lemon pepper seasoning. bring to boil.

add cream and cheeses and bring to boil, stirring.

reduce heat to simmer and keep stirring until the sauce is smooth. remove from heat.

stir in the 2 tablespoons lemon juice and serve.

CHOCOLATE BANOFFEE TARTS

1 packet chocolate ripple biscuits
1 can caramel top and fill
2 - 3 bananas, thinly sliced
300 mls thickened cream, whipped with 2 dessertspoons sugar

preheat oven to 180 c
you will need 2 half round patty pan tins for this.
(pic. in comments)

lay biscuits across the holes in tin.

heat in oven till biscuits are just soft.

press biscuits into holes to form tart shapes.

cool.

place a couple of slices of banana in bottom of each biscuit.

cover banana with caramel.

pipe or spoon on whipped cream,

place another slice of banana on top of cream.

NOTE; best to fill biscuits about just before serving. banana will go brown if left standing for too long.

pressed biscuits will store unfilled in an airtight container.

PEANUT BUTTER CARAMEL TARTLETS

1 packet chocolate ripple biscuits
1 can caramel top and fill
1 packet crushed peanuts

preheat oven to 180 c.

using 2 x 1/2 round patty pan tins (pic. below)
lay biscuits across the holes.

heat in oven till soft. remove from oven and push biscuits into the
holes to form a tart shape. cool.

fill each tart evenly with the caramel top and fill.

press 1/2 teaspoon crushed peanuts into the caramel.

ice and drizzle with ganache.

ICING

60 grams soft butter
1/2 cup peanut butter
1 1/2 tablespoons milk
1 cup icing sugar

mix the peanut butter and butter together. add in icing sugar
and milk. stir till well combined.  pipe or spoon onto tarts.

GANACHE
50 grams dark cooking chocolate
30 ml thickened cream
12 grams butter

in a heat proof bowl over a pot of boiling water, melt all the
ingredients together, stirring until smooth,

using a teaspoon, drizzle over icing.

FOUR INGREDIENT FRUIT CAKE

3 cups cold black tea
1 kilo mixed dried fruit
1 cup crumbed walnuts
3 cups self raising flour

1/2 cup  cold black tea, extra

soak the mixed fruit in the 3 cups black tea
for 24 hours.

preheat oven to 160 c. grease and line bottom of 22 cm spring
form tin.

stir the nuts and flour into soaked fruit.

add the extra 1/2 cup of black tea if mix is too dry.
(some fruits soak up more liquid). I used the extra 1/2 cup.

spoon into tin.

cook for approx 1 1/2 hours or until a skewer comes out clean.

leave in tin for 15 minutes then remove to wire rack to cool.

PEPPERMINT FUDGE TRUFFLES

4 peppermint crisp bars
1 packet chocolate ripple biscuits
250 grams choc fudge sprinkles (from coles)
2 tablespoons cocoa powder
3/4 cup dessicated coconut
1 tin condensed milk

approx 1 cup dessicated coconut, for rolling
green food colouring, optional

blitz the biscuits and place in a bowl.

crush the peppermint crisp (I leave them sealed in the packet
and use a rolling pin)

stir the cocoa, fudge sprinkles, coconut and peppermint
crisp into the crushed biscuits then stir in the condensed milk.
stir until well combined.

mix the coconut with about 20 drops green food colour.
stir till well coloured. (optional)

roll the mix into balls then roll in the coconut until well coated.
place in small paper patty pans if desired.

refrigerate till set.

keep refrigerated in an airtight container . remove balls from fridge about 15 minutes before needed.

CHERRY RIPE BALLS

5 cherry ripe bars
1 packet chocolate ripple biscuits
2 tablespoons cocoa powder
3/4 tin condensed milk

dessicated coconut, for rolling


blitz the biscuits and cherry ripe bars and place in a bowl.

stir in the cocoa, then the condensed milk. stir until well combined.

roll into balls then roll in the coconut until well coated.

refrigerate till set.

keep refrigerated. remove balls from fridge about 15 minutes before needed.