BERRY CHOCOLATE RIPPLE CAKE...no bake

2 packets chocolate ripple biscuits
2 punnets strawberries
1 punnet blueberries
1 punnet black berries
6 tablespoons raspberry jam
600 mls thickened cream

milk for dipping

extra whipped cream, optional

line base and sides of a 23 cm (9 inch) springform tin with baking paper.

chop 1 1/2 punnets strawberries, 1/2 punnet blueberries and 1/2 punnet blackberries. refrigerate  the rest of the punnets for the top of the cake when it's ready.

whip the cream with 2 tablespoons icing sugar.

spread a little cream around the base of the springform tin.

quickly dip each biscuit in the milk (see note below) as you go, shaking of excess and place a layer around the bottom of the tin, cutting to fit as needed.

spread the biscuits with a thin layer of cream. sprinkle 1/2 the strawberries over the cream.  cover with another layer of biscuits dipped in the milk.

spread these biscuits with 3 tablespoons of rasberry jam and cover with a thin layer of cream

layer another row of biscuits dipped in milk, cover with a thin layer of cream and sprinkle with the rest of the strawberries, the blueberries and the blackberries.

place another layer of biscuits dipped in milk, spread these with the rest of the raspberry jam and cover with the remaining cream.

lightly cover with plastic wrap and refrigerate for at least 4 hours to set.

decorate with the rest of the mixed fruit.

you can decorate with extra whipped cream if desired.

keep refrigerated.

NOTE: if making the day before use, don't dip the biscuits in milk, just layer straight from the packet.

CHEESE AND ONION BALLS

250 grams cream cheese, room temp (8 oz)
125 grams marscapone cheese (4 oz)
200 grams tasty cheese, finely grated (6 oz)
32 gram packet maggi onion soup mix (approx 2 tablespoons)
1 box savoy cracked pepper crackers

crush 3/4 packet of the savoy crackers, leaving some chunks.

mix all the cheeses and the onion soup together until well combined.

roll into bite size balls and then roll in the crushed crackers, pressing lightly to coat.

place on a tray lined with baking paper and cover with plastic wrap.

 refrigerate till needed.

SPICY RITZ CRACKERS

113 grams butter, melted (1/2 cup)
1/2 cup grated, extra sharp parmesan cheese
1/2 teaspoon chilli powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon italian herbs
1/2 teaspoon ground black pepper
1 box ritz crackers

extra grated parmesan cheese

preheat oven to 160 c. (300 f). line 2 large baking trays with baking paper.

place all but the butter into a large bowl, stir to mix through.

pour the butter over the crackers and stir lightly, so as not
to break the biscuits, until biscuits are coated.

divide the crackers between the 2 trays, keeping separated so all cook through.

sprinkle lightly with extra parmesan cheese

cook for 15 minutes.  cool completely on trays.

store in airtight container.

BROWN BUTTER SANDWICH COOKIES

142 grams butter (10 tablespoons)
2 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
pinch salt
1 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla

white sugar to roll


preheat oven to 180 c (350f) line 2 large baking trays with baking paper.

in a bowl, mix the flour, salt, cinnamon and baking powder together. put aside.

in a small saucepan, over medium heat, melt the butter until foaming. stir or whisk until it becomes an amber colour. put aside to cool.

in a large bowl, place the sugars and cooled butter. using an electric mixer, beat until combined.

add the eggs and vanilla and beat until combined

on low speed, gradually beat in the flour mix, until well combined, bring together by hand it needed.

cover the dough with cling wrap and refrigerate for 30 minutes.

roll into walnut sized balls and roll in the extra sugar. place on baking trays and flatten lightly with the bottom of a glass dipped sugar.


cook for approx 18 - 20 minutes.  cool on trays for 5 minutes then remove to wire racks to cool completely.

sandwich together with icing.

BROWN BUTTER ICING

113 grams butter
4 cups icing sugar
3 - 3 1/2 tablespoons milk

in a small saucepan, over medium heat, melt the butter until foaming. stir or whisk until it becomes an amber colour.

mix the butter, icing sugar and 3 tablespoons of milk together until well combined. add more milk if needed to make a spreadable paste.

spoon or pipe even amounts of icing onto the flat side of half the biscuits. top with the other half.

GINGERBREAD COOKIES....with white chocolate

125 grams butter, soft (1/2 cup + 1 tablespoon)
100 grams brown sugar (1/2 cup firmly packed)
125 mls golden syrup (1/2 cup)
1 egg yolk
375 grams plain flour (2 1/2 cups)
1 tablespoon ground ginger
1 teaspoon mixed spice
1 teaspoon bicarb soda (baking soda)

39 nestles white chocolate melts*

preheat oven to 180 c. (350 f.) line 2 large baking trays with baking paper.

using an electric mixer, beat the butter and sugar together until pale and creamy.

add the golden syrup and egg yolk, beating until well combined.

beat in the flour, ginger, mixed spice and bicarb.  finish bringing together by hand, until smooth.

roll into 1 inch balls and place onto the trays. should get at least 39 balls. (don't flatten)

cook for 10 minutes.  as soon as you remove from oven, lightly press a white chocolate melt into the centre of each cookie.  cool on trays for 10 minutes then remove to wire rack to cool completely.

drizzle with coloured chocolate.

CHOCOLATE DRIZZLE

100 grams white chocolate melts, melted
green gel colour
red gel colour

divide the chocolate into two small bowls and mix red gel into 1 bowl and green gel into the other.

drizzle over biscuits using a spoon or place into small ziplock bags and cut a small home in the corner. a skewer also works.

VERY EASY BREAD STICKS
(a little kneading, no rising)

1 cup warm water
2 teaspoons honey
2 tablespoons instant dried yeast

2 2/3 cups plain flour
2 teaspoons salt

rock salt, optional

preheat oven to 180 c (350 f). line 2 large baking trays with
baking paper.

in a small bowl, mix the water, honey and yeast together.
leave it aside for 5 minutes.

in a large bowl, mix the flour and salt. stir in the yeast.

finish bringing together by hand. it will be a little dry and
crumbly.

tip onto a board and knead till smooth, about 5 minutes.

divide dough into 30 pieces and roll each piece into a
sausage about 20 cm. (8 inches) long.

lightly roll in  rock salt if desired (or anything you like).

cook for 15 - 20 minutes until golden brown and cooked
through.

serve with a dip of choice.

I made ONION DIP.

250 grams spreadable cream cheese
1 pkt (32 grams) maggi onion soup

mix together and let sit for 15 minutes before serving.

VERY FUDGY BROWNIES

340 grams butter, melted
4 eggs, lightly beaten
2 cups white sugar
1 1/3 cups brown sugar, packed
4 tablespoons milk
4 teaspoons vanilla
1 1/2 cups cocoa, sifted
1 1/2 cups plain flour, sifted

preheat oven to 180 c. (350 f) line a swiss roll tin with
baking paper, leaving a little extra over each end.

in a large bowl, whisk the butter, eggs, sugars, milk and
vanilla together until well combined.

whisk in the cocoa then gradually whisk in the flour until
well combined.

pour batter into tin and spread to edges.

cook for 30 - 35 minutes or until a skewer comes out clean.

cool in tin completely.

ice.

ICING

3 cups milk chocolate chips
1 cup thickened cream

heat cream until just hot.  stir in the chocolate chips until
smooth.

refrigerate till thickened and spreadable.

spread over brownies and decorate as desired.

I used sprinkles and christmas coins from woolworths.

BAILEYS CHOCOLATE CAKE

150 grams butter, chopped (2/3 cup)
100 grams dark choc chips (1/2 cup)
100 grams caster sugar (1/3 cup)
100 grams brown sugar (1/2 cup packed)
50 grams cocoa (1/2 cup)
180 ml baileys irish cream (3/4 cup)
170 grams plain flour, sifted ( 1 cup)
1 1/2 teaspoons baking powder
1/2 teaspoon bicarb soda (baking soda)
1/2 teaspoon salt
3 eggs, lightly beaten

preheat oven to 160 c.  grease sides and line bottom of 20 cm (8 inch) cake tin with baking paper.

in a small bowl, mix the flour, bicarb, baking powder and salt together. put aside.

in a medium sized pot, on low heat, melt the butter, sugars, chocolate chips and cocoa together until the butter and chocolate is melted. stir well to combine. cool slightly.

stir in the baileys then the eggs.

fold in the flour mix.

pour in to tin.

cook for 40 -45 minutes until just a few crumbs stick to a skewer. mine took 40 minutes.

don't over cook.

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

ice with the ganache.

GANACHE

200 grams dark chocolate chips (1 cup)
100 mls cream (1/3 cup + 1 tablespoon)
100 mls baileys irish cream (1/3 cup + 1 tablespoon)

1 - 1 1/2 cups icing sugar

in a small pot, over low heat, heat the cream and baileys until hot but not boiling. remove from heat. can also be heated in a microwave.

add the chocolate and stir till smooth.

cool completely. should also thicken a bit.

place chocolate mix into a bowl and using an electric mixer, beat in the 1 cup icing sugar. add the other half cup if needed.

spread over cake and decorate as desired

RAISIN BREAD PUDDING....with baileys cream sauce.
(a new twist on bread and butter pudding)

1x 560 gram loaf raisin bread
6 eggs
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter, melted
2 cups milk
2 cups thickened cream
2 cups sultanas
1 cup chopped walnuts, optional


Preheat the oven to 180 c. lightly grease 9 x 13 baking dish.

slice all the bread except the 2 end crusts, into 1-inch cubes. If you can't get a 560 gram loaf, you need 12 cups bread cubes, loosely packed.

spread the cubes across 2 large baking trays. Lightly toast the cubes for 7-8 minutes, until dry and very lightly browned. remove from the oven and let the bread cool completely.

in a large bowl, using an electric mixer, beat together the
eggs, sugars, cinnamon, mixed spice, and salt.

add the vanilla, butter, milk and cream and beat until well combined.

pour the toasted bread, nuts and sultanas into the liquid mixture. stir until the bread cubes absorb most of the liquid.

lightly mash the bread down with your hands, if necessary, to make sure all the bread cubes are soaked with the liquid.

pour the bread mixture into the dish and cover tightly with foil.

cook for 60 minutes then remove foil and cook for another 20- 30  minutes.The pudding is done when it is golden brown and springy to touch. there should be no liquid showing when you
place a small cut into the centre of the pudding.

serve warm with baileys Cream Sauce .

BAILEYS CREAM SAUCE

3 tablespoons butter
2 cups thickened cream
3/4 cup sugar
1 tablespoon cornflour
1 egg
1/4 teaspoon mixed spice
small pinch salt

1 - 2 tablespoon baileys irish cream,
1 teaspoon vanilla extract


melt the butter in a small saucepan over medium heat. Add the
cream and whisk to combine.

in a small bowl, stir together the sugar, cornflour, mixed spice and salt.

whisk the egg into the cream then whisk in the sugar mix.

whisk continuously until the sauce boils and thickens enough to coat a spoon.

remove from the heat and stir in the baileys and vanilla.

Serve warm over the pudding.

CHOCOLATE PEPPERMINT COOKIES


226 grams (1 cup) butter, softened
1 cup sugar
3/4 cup icing sugar
250 gram (8 ounces) dark choc chips, melted*
1/2 cup oil
2 large eggs
4 1/2 to 5 cups plain flour
3/4 cup  cocoa
1/2 teaspoon salt
1/2 teaspoon bicarb soda
1/2 teaspoon cream of tartar


preheat the oven to  180 c (350 f) and line baking trays
with baking paper.

in a large bowl, using an electric mixer, beat the butter, sugar and icing sugar together until pale and fluffy.


beat in the melted chocolate then the oil until well combined.

add the eggs, one at a time until well combined

add 4 ½ cups of the flour, along with the cocoa, salt, bicarb soda, and cream of tartar, and mix until combined. if the dough seems sticky, add the remaining flour, 2 tablespoons at a time, until it can be handled easily.(I needed an extra 2 tablespoons)

roll about 2 tablespoon-sized pieces dough into balls and place them on the  baking trays.

dip the bottom of a small drinking glass into sugar, then use it to lightly flatten the balls.

cook for 7 to 10 minutes, or until set around the edges but still  soft.

cool completely.

ice

ICING

1 1/2 cups sour cream
113 grams (1/2 cup) butter, softened
4 cups icing sugar
175 grams (6 ounces) dark choc chips, melted*
3/4 cup  cocoa
1 teaspoon peppermint extract
2 to 4 tablespoons milk (as needed)
peppermint crisp, crushed

place the sour cream and butter in a medium mixing bowl
and using an electric mixer, beat until smooth.

add the icing sugar, a cup at a time, until combined.

beat in the melted chocolate, cocoa powder and peppermint extract until smooth and fluffy.

thin if needed with milk.(I didn't)

spread about 1 ½ tablespoons of icing onto each cookie, then top with a pinch of peppermint crisp.

*melt the chocolate in a microwave safe jug in 20 second bursts, stirring after each. stir till smooth.

CHOCOLATE COCONUT FUDGE

113 grams (8 tablespoons) butter
1/2 cup milk
1/2 cup  white sugar
1/2 cup brown sugar, firmly packed
1/2 cup cocoa powder
2 cups icing sugar

1 cup dessicated coconut for rolling. 

lightly grease a small baking tray with butter.

mix butter, milk,  brown and white sugars, in a heavy saucepan. on medium heat, bring to a boil then stir continuously for 6  minutes.

remove from heat and cool slightly, then pour into a medium sized bowl and add the cocoa and icing sugar. Beat with an electric mixer until fudge is smooth and thick.

spoon onto tray and spread out. When cool enough to touch, use a spatula to help roll mixture into log form. cut the logs in half (easier to roll) and roll in the coconut.

wrap them in plastic wrap, keeping the log shape and refrigerate till set.

slice to serve.

ROLO ROCKY ROAD

400 grams dark cooking chocolate
100 grams milk cooking chocolate
65 grams crushed nuts
60 grams mini marshmallows
1 packet cadbury white chocolate finger biscuits, chopped
250 grams rolo chocolate, broken into squares

extra crushed nuts and marshmallows

grease and line a small baking dish.


in a heat proof bowl over a pot of simmering water (don't let
the bowl touch the water), melt both the cooking chocolates.

add the marshmallows, biscuits and nuts. stir  until well
combined.

stir in 1/2 of the rolo pieces.

pour into the baking dish and press the rest of the rolo, high side up into the top.

sprinkle with some more marshmallows and nuts. press the
marshmallows in lightly.

refrigerate till set.  cut or break into pieces to serve.

EASY AS BANANA AND PASSIONFRUIT CREAM PIE

250 grams morning coffee/milk arrowroot biscuits
180 grams butter, melted
2 x 600 ml thickened cream
2 x 100 gram packets cottees vanilla instant pudding
4 tablespoons nestles banana quik
1-2 large bananas, sliced

300mls thickened cream, whipped
fresh or canned passionfruit
sliced banana

grease and line bottom of 23 cm (9 inch) springform tin.

place biscuits in a processor and blitz to crumbs.  add melted butter and pulse to combine.

press crumbs into base and up 3/4 of the sides of springform tin.  line base with bananas.  refrigerate till crumb is set.

place the cream and quik into a large bowl and sprinkle with the instant pudding. using an electric mixer, beat until thick.

spoon over the banana base, spreading to the edges.

refrigerate till set.

cover top with the whipped cream and the passionfruit.
decorate with the banana.

GARLIC BUTTER DINNER ROLLS

2 1/2 - 3 cups plain flour
1 heaped teaspoon bread improver
2 tablespoons cold butter

1 cup luke warm water
2 teaspoons instant dried yeast
3 tablesppons sugar
1 egg, lightly beaten

BUTTER TOPPING
3 tablespoons melted butter
2 teapoons minced garlic

grated parmesan cheese

place the flour, salt and bread improver into a bowl. rub in
the butter until fully combined.

in a jug, mix the water, yeast and sugar. leave for 5 minutes
until it turns cloudy. stir in the egg.

stir the yeast mixture into the flour mixture then bring
together by hand.  if too wet, add a little more flour.

tip onto a floured board and knead until smooth. if the dough
sticks to the board, add a little more flour.

place dough into a greased bowl, cover with plastic wrap or a
tea towel and place in a warm spot until doubled in size.

punch the dough down and shape into 12 balls.  place on a
baking tray, cover and place in a warm spot for another 1/2 - 1 hour, till doubled in size.

heat oven to 180c (350f) .

FOR THE TOPPING...mix together and brush over the rolls.

place rolls in the oven and cook for approx 20 minutes until
golden.

remove from oven and brush with  leftover topping.  sprinkle with grated parmesan cheese.

serve warm.

my son doesn't like the cheese on top so he wanted poppy seeds.

LEMON PARMESAN CHICKEN

4 skin on chicken breasts
1 tablespoon smoked paprika
salt and pepper to taste
2 tablespoons butter

1 tablespoon butter
3 teaspoons minced garlic
1 cup chicken stock
1 oxo chicken stock cube
1 cup thickened cream
1/4 cup grated parmesan cheese
1/2 teaspoon oregano
juice of 1 large lemon
120 grams baby spinach (2 packed cups)

preheat oven to 180 c (350f)

cut the chicken breast in half widthways.  place the paprika
and salt and pepper into a bowl and coat the chicken pieces.

in a large ovenproof frypan, on medium high heat,using 2
tablespoons of butter, brown the chicken on all sides until
golden. remove the chicken from the pan and put aside. drain
and wipe the pan clean.

in the other tablespoon of butter, saute the garlic until
fragrant.

add the stock, stock cube, cream, oregano, cheese and lemon
juice. bring to boil then reduce heat.

add the spinach and stir unti just wilted. add the chicken, skin side up.

place into oven and cook until chicken is cooked through.
approx. 30 minutes.

place pan back onto cooktop over medium heat and stir in 3 tablespoons cornflour mixed in 1 1/2 tablespoon water. stir till thickened and boiling.  remove from heat.

serve sprinkled with parmesan cheese.

ORANGE SCROLLS

DOUGH
125 mls + 1 tablespoon warm buttermilk (1/2 cup + 1 tbls)
1 1/4 teaspoons instant yeast
1/4 cup sugar
1 egg, lightly beaten
3 tablespoons butter, soft
2 1/2 cups plain flour
1 heaped teaspoon bread improver, optional
1 1/4 teaspoons salt
finely grated rind 1 orange

FILLING
3 tablespoons butter, soft
1/3 cup sugar
2 tablespoons brown sugar
finely grated rind 1 orange
2 teaspoons ground cinnamon


place the buttermilk, egg, sugar, butter, rind, flour, salt,  yeast and bread improver, in this order, (or as recommended for your bread machine) into bread machine.  set machine to dough setting. if dough hasn't doubled in size when the machine has finished, just leave it in the machine until it has. mine took 1/2 hour longer.

ALTERNATIVELY... mix the buttermilk with a tablespoon of the sugar and the yeast together and leave for 5 minutes. place into bowl of electric mixer and add the rest of the sugar, egg, rind and butter and beat until smooth.
add the flour and mix till a dough forms.  change beaters to dough hook and knead for 10 minutes. cover bowl with plastic, place in a warm spot and let dough rise until doubled in size.

when ready, punch dough down and turn onto a floured board.  knead a couple of times. 

roll dough into a 30 x 20 cm. (12 x 8 inch) rectangle.

FOR THE FILLING..place the sugars and orange rind into a bowl and using your fingers rub it together.  add the cinnamon and stir to combine.

spread the butter over the dough then sprinkle with the sugar mix.  press lightly into the dough.

roll the dough into a tight log, starting on the long side,
and cut into 12 equal pieces. place into a large  baking dish and cover with a teatowel.  let rise until doubled.

heat oven to 180 c (350f) and cook for 15- 20 minutes or until golden and cooked through.

remove from oven and glaze while warm.

GLAZE

2 cups icing sugar
2 tablespoons butter, soft
orange juice
ground cinnamon

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

spread over scrolls.

serve warm with butter. (tho they're good cold too)

CHAI LATTE CREAM COOKIES

2 cups plain flour
1 teaspoon baking powder
1/2 teaspoon salt
226 grams butter, softened (1 cup)
1/2 cup sugar
1/2 cup instant chai latte powder
1 large egg
2 teaspoons vanilla

1/4 cup sugar for rolling

preheat the oven to 190c . line 2 large baking trays with baking paper.

using an electric mixer, beat the butter, sugar and instant chai together until creamy.

add the vanilla and egg. beat until well combined.  slowly add the flour, salt and baking powder and beat until well combined.

place the 1/4 cup of sugar in a small bowl. roll  1/2 inch balls of dough and place them in the sugar, rolling to coat. place on the baking tray about an inch apart.

using the bottom of a glass, lightly flatten the balls. dip the bottom of the glass in the sugar so the balls don't stick to it.

cook for approximately 8 minutes or until just lightly brown.

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

sandwich together with icing when cold.

ICING

113 grams butter, soft (1/2 cup)
3 1/2 cups icing sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon chai latte powder
2 - 3 tablespoons  milk
3/4 teaspoon vanilla

2 tablespoons icing sugar to dust
1/4 teaspoon cinnamon to dust

using an electric mixer, beat the butter until smooth, slowly add icing sugar and beat  until combined.

add the vanilla, cinnamon and chai latte powder and beat until well combined. add enough milk to make a paste thick enough to pipe or spoon on to biscuits.

pipe or spoon equal amounts of icing onto half the biscuits bottom side up.  top with the other half of the biscuits, top side up.

mix the icing sugar and cinnamon together and dust over biscuits to serve.

CINNAMON SCROLL COOKIES

226 grams butter, soft (1 cup)
1 cup sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla
3 cups plain flour
2 teaspoons baking pwder
1/2 teaspoon salt

1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoons butter, melted

using an electric mixer, beat the butter and sugar until pale and creamy.

beat in the egg then the milk and vanilla until well combined.

on low speed, beat in the flour, salt and baking powder until well combined. use hands to bring last bits together if needed.

divide the dough into equals halves. place each piece between 2 sheets of baking paper and roll out to a 23 X 18 cm (9 x 7 inch) rectangle.
remove top sheet of paper.

mix the sugar and cinnamon together.

spread each rectangle evenly with the melted butter then sprinkle each all over with the cinnamon sugar.

starting on the long side, roll up as tight as you can, peeling off the bottom sheet of baking paper as you go.  smooth out any cracks with your fingers.

wrap each log in plastic wrap and refrigerate for at least 2 hours to harden.

heat oven to 180 c (350f) and line 2 large baking trays with baking paper.

using a sharp knife cut each log into 1.25 cm (1/2 inch) thick slices.

place on baking trays leaving a couple of inches between each slice.

cook 12 - 15 minutes or until just lightly browned on the sides.

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

ice when cold.

ICING

2 cups icing sugar
1 teaspoon vanilla
milk
cinnamon

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

drop some icing into the middle of each cookie.

sprinkle with a little cinnamon.

allow the icing to set before serving.

LEMON AND RICOTTA OLIVE OIL CAKE

1 cup extra virgin olive oil
80 grams ricotta cheese, (1/3 cup)
2 cups plain flour
5 eggs
1 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon bicarb soda
finely grated rind 1 lemon
pinch salt

greas sides and line bottom of 23 cm (9 inch) springform tin.

using an electric mixer, beat the eggs, zest and sugar for 2
minutes.

pour in the olive oil and beat until well combined.

add the ricotta cheese and salt and beat until well combined.

add the flour, baking powder and bicarb soda and  mix on low
speed until well combined.

pour into spring form tin.

cook  for approx. 50 minutes to 1 hour or until golden on top and a skewer inserted in the center comes out almost clean.

cool in tin for 5 minutes then remove to a wire rack and

allow to cool completely.

ice.

ICING

3 cups icing sugar
2 tablespoons butter
lemon juice

dessicated coconut, optional

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

spread over cake and sprinkle with the coconut.

MILLION DOLLAR SPAGHETTI

500 gm pkt spaghetti, cooked al dente (1 pound)
500 gms mince steak  (1 pound)
1 onion, diced
2 teaspoons minced garlic
6 cups spaghetti sauce*
250 grams cream cheese, soft  (8 oz)
1 cup shredded colby cheese
1 cup shredded mozzarella cheese
1/2 cup thickened cream
salt and pepper to taste

1 cup shredded tasty cheese

Preheat the oven to 180 c (350f) lightly grease a large baking dish.

in a large frypan brown the mince steak.  drain, remove from
pan and put aside.

in the same pan, saute the onions and  garlic until onion is translucent.

return meat to pan and stir in 1 cup of spaghetti sauce and
salt and pepper.

add  the remaining 5 cups of sauce to the spaghetti and stir to combine.

mix the cream cheese, cream, colby and mozzarella cheese in a bowl.

place half of the spaghetti mix on the bottom of the baking  dish.

cover with the cream cheese mixture.  top with the remaining
spaghetti mixture.

cover with the meat sauce and top with the tasty cheese.

cover the baking dish with foil and bake for 30 minutes.

uncover and cook  until cheese is melted and bubbly.

*I used napolitana sauce.

APPLE FRITTER CAKE

FILLING
1 x 800 gram can pie apples (28 oz)
1 tablespoon lemon juice
1 cup brown sugar, packed
2 tablespoons white sugar
1 teaspoon vanilla
2 tablespoons butter
2 teaspoons cinnamon
4 tablespoons cornflour
1/4 teaspoon  salt

place all of the ingredients in a large saucepan, and bring
to the boil, stirring until thickened. put aside to cool.

DOUGH
1 teaspoon dry yeast
1/4 cup warm water
226 grams sour cream (8 oz)
3 tablespoons sugar
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon bicarb soda
1 egg
3 cups plain flour

preheat oven to 180 c (350f. line the base of 23 cm (9inch)
springform tin with baking paper and grease sides.

in a medium size bowl, dissolve the yeast in the warm water.

in a small saucepan, mix the sour cream, sugar, butter and
salt.  heat until warmed through and the butter is melted. 

remove from heat and whisk in the bicarb soda.

add the sour cream mix and the egg to the yeast mixture and
stir until well combined. 

stir in the flour – the dough will be soft.   turn the dough
onto a lightly floured board and knead  until smooth.

cover the dough with a bowl turned upside down, for 5
minutes.


To assemble: roll out the dough into a large rectangle approx
30 cm x 40 cm.(12 x 16 inches) and spread cooled filling evenly on top.  cut into 16 pieces.

place pieces into the tin. doesn't have to be in any order, just scatter them around the tin

cook for approx  1 hour  or until nicely browned and the centre is solid to touch.

remove from oven and cool for about 20 minutes then glaze.

GLAZE
1 cup icing sugar
1 teaspoon vanilla
milk

In a small bowl, whisk together the icing sugar and vanilla
with enough milk to make a thin, pourable paste.

drizzle over cake.

serve with cream or ice cream.

FRIED APPLE WRAPS....with caramel sauce

1 packet mission snack wraps
800 gram can pie apples
1 tablespoon cinnamon
1 tablespoon sugar

butter

canola oil

extra sugar


mix the apple with the cinnamon and sugar. put aside.

spread 8 - 10 wraps with butter.  place 1 heaped tablespoon
mix onto wrap and roll up, tucking in the sides as you go.
secure with toothpicks.

fill a frypan with about 1/2 inch oil and heat on medium
heat.

place 2 wraps at a time, seam side down into the oil and cook
until bottom  is golden. flip and cook top until golden.

drain on paper towel. place on a plate and sprinkle with
sugar.

serve with caramel sauce and whipped cream.

CARAMEL SAUCE

1 cup sugar
1/4 cup water
1/2 cup heavy cream, warm
2 tablespoons unsalted butter at room temperature
1/2 teaspoon sea salt

Combine the sugar and water in a small pot over medium-high
heat.

Cook without stirring until the mixtures turns a deep amber
color, about 8 to 10 minutes.

When the caramel is ready (deep amber) slowly whisk in the
warm cream. Simmer for about 2 minutes.

Remove from the heat and whisk in the butter and salt until
well combined.

Let it cool for a few minutes before transferring to a bowl
or jar. Serve warm.

sauce recipe from "lemon blossoms".

FRIED WRAPS..with egg, bacon, cheese and onion

2 eggs
1 tablespoon thickened cream
1 small onion, diced
2 rashers shortcut bacon,diced
shredded tasty cheese
2 wraps (I used helgas)
salt and pepper to taste

canola oil

whisk the egg and cream together until well combined.

in a non stick frypan, lightly scramble the eggs then remove
and put aside. cool completely.

in the same frypan, saute the bacon and onion until onion is
translucent. remove and cool completely.

spread the wraps, to the edges with butter. divide the eggs,
bacon and onion between the 2 wraps.

sprinkle with some tasty cheese and salt and pepper.

roll up the wraps, tucking in the sides as you go.  secure
with toothpicks if needed.

fill a frypan with about 1/2 inch of oil and heat on medium
heat.

fry the wraps, seam side down until golden,  turn over and
cook other side until golden. turn on the sides until golden.

drain on paper towel.

serve with sauce of choice.

PINEAPPLE CHICKEN

(using pineapple softdrink and canned pineapple)



1 kilo skinless chicken breasts, sliced or cubed (2 lb)
1 red capsicum, sliced
1 green capsicum, sliced
1 onion, cut into 8ths
1 carrot, julienned
150 grams snow peas (5 oz)
1 teaspoon minced garlic
4 tablespoons olive oil

1 x 375 ml can pineapple flavoured softdrink (12.68 fluid oz)
1/2 teaspoon ground ginger
2 chicken stock cubes
3 tablespoons soy sauce

1 x 439 gram can dole pineapple chunks (15.48 oz)
3 tablespoons cornflour
salt and pepper to taste


drain the pineapple but keep the juice, put aside.

in a large frypan, saute the chicken in 2 tablespoons of
olive oil until just cooked through.  drain, remove from
frypan and put aside.

in the same frypan, add the other 2 tablespoons of olive oil
and saute the vegetables until just tender.

add the soft drink, ginger, stock cubes and soy sauce,
stirring to combine.

add the chicken and bring to the boil. add the pineapple
chunks. simmer for 5 minutes, stirring occasionally.

mix the pineapple juice and the cornflour together until
smooth.  stir into the chicken. stir until thickened and
boiling.

add salt and pepper and serve over boiled rice.

LEMON SLICE



base
2 cups plain flour
1 cup icing sugar
pinch salt
226 grams (1 cup) butter, soft


filling
4 eggs
2 cups sugar
4 tablespoons plain flour
4 tablespoons lemon juice
finely grated rind 1 lemon
1 teaspoon baking powder

preheat oven to 180 c(350f)
line a 9 x 13 inch baking dish with baking paper.

base
using a food processor, place all the ingredients into the
bowl and pulse until the mix comes together and is crumbly.

press mix into base of baking dish.

cook for 20 minutes. remove from oven and cool for 10
minutes.

filling
put the eggs, sugar, juice and rind into the  bowl of the
food processor and blitz until smooth.

add the baking powder and pulse once.

carefully pour onto the base then cook for approx. 25 minutes
until golden and firm to touch.

cool completely in baking dish.

remove from dish, sprinkle with icing sugar and cut into squares to
serve.

VANILLA CONFETTI FUDGE CAKE

1 cup water
226 grams (1 cup) butter, melted
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
2 3/4 cups plain flour
1 tablespoon vanilla
1/2 teaspoon salt
2 eggs
1/2 cup sour cream
3/4 cup bright coloured sprinkles

preheat oven to 180c (350f). line bottom and grease and flour

sides of 23 cm (9 inch) springform tin.

place the sugar, baking powder, bicarb soda, salt and flour
into a large bowl and using an electric mixer, beat in the
water and melted butter.

add the vanilla, eggs and cream and beat until well combined.

stir in the sprinkles.

pour into tin and cook for approx. 1 hour or until a skewer
comes out clean.

cool in tin for 10 minutes then remove sides of tin invert
onto a wire rack and remove bottom of tin. turn top up again
and cool completely on rack.

ice and decorate as desired. I used whipped white chocolate
ganache

WHIPPED WHITE CHOCOLATE GANACHE

200 grams white cooking chocolate
100 mls thickened cream

2 tablespoons icing sugar

in a heatproof bowl over a pot of boiling water, melt the
chocolate and cream together, stirring until smooth.

place bowl in fridge and cool until just set.

using an electric mixer, beat the chocolate until creamy.

beat in the icing sugar until well combined.

spread or pipe over cake.

BERRY CREAMY LATTICE BISCUITS

1 packet arnotts lattice biscuits

250 grams strawberries, diced
2 tablespoons lemon juice
2 tablespoons brown sugar

250 grams cream cheese, soft
finely grated rind 2 lemons
3 tablespoons icing sugar

1 punnet blueberries
300 mls thickened cream, whipped
grated chocolate

place the strawberries, lemon juice and sugar into a bowl and
stir to coat. cover and refrigerate for 1 hour.

mix the cream cheese, icing sugar and rind together until
well combined.  cover and refrigerate for 1 hour.

drain the strawberries.

spread lattice biscuits with about 2 teaspoons of cream
cheese.

sprinkle with some strawberries and some blueberries.

pipe or spoon on some whipped cream and sprinkle with some
grated chocolate.

if you like the biscuits crunchy serve straight away other
wise let sit in the fridge for 1/2 hour or so.

CHIPOTLE CHICKEN


1 kilo skinless chicken breast

1/2 cup chipotle sauce
1 cup sour cream
1/2 cup tomato ketchup
1 tablespoon brown sugar
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin

1 small red capsicum, sliced
1 small green capsicum, sliced
1 onion, sliced
4 teaspoons minced garlic
2 tablespoons olive oil

salt and pepper to taste.

cut the chicken into pieces and place into a bowl.

mix the chipotle sauce, sour cream, ketchup, sugar, paprika
and cumin together.

tip half the sauce into the chicken and stir to coat. 
refrigerate 1/2 hour.

in a deep frypan, saute the onion, capsicum  and garlic in
the olive oil until the onion is translucent and the capsicum
is just tender.  remove from pan and put aside.

in the same frypan, saute the chicken until just cooked. 

stir in the rest of the sauce and bring to the boil.  add the
vegetables.  simmer for 10 minutes.

add the salt and pepper.

serve with rice.

CITRUS CRUMB CAKE


CRUMB

113 grams (1/2 cup) butter, melted
1 1/14 cups plain flour
1 pkt orange jelly crystals
1/4 cup brown sugar, packed

CAKE

113 grams (1/2 cup) butter, soft
3/4 cup white sugar
3 eggs
2/3 cup sour cream
finely grated zest 2 lemons
1 1/4 cups self raising flour
1/4 teaspoon bicarb soda


preheat oven to 180 c. (350 f)  line bottom and grease sides
of 23cm (9 inch) springform tin.

FOR THE CRUMB...mix all the ingredients together until well
combined and put aside.

FOR THE CAKE... using an electric mixer, beat the butter and
sugar together until pale and creamy.

add eggs one at a time, beating well after each addition.

add the sour cream and grated rind and beat until well
combined.

add the flour and bicarb soda and beat until well combined.

pour into tin, leveling to sides.

top with the crumb , leveling to sides.

cook for approx. 40 - 45 minutes or until a skewer comes out
clean.

cool in tin, on a wire rack, for 15 minutes then remove
sides.  cool completely.

CHOCOLATE FUDGE CAKE

1 cup strong black coffee
226 grams (1 cup) butter
3/4 cup cocoa
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarb soda
2 cups plain flour
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
1/2 cup sour cream

preheat oven to 180c (350f). line bottom and grease sides of

23 cm (9 inch) springform tin.

in the microwave or on the stove, melt the coffee, butter and

cocoa together. cool.

place the sugar, baking powder, bicarb soda, salt and flour

into a large bowl and using an electric mixer, beat in the

coffee mix.

add the vanilla, eggs and cream and beat until well combined.

pour into tin and cook for approx. 1 hour or until a skewer

comes out clean.

cool in tin for 10 minutes then remove sides of tin invert

onto a wire rack and remove bottom of tin. turn top up again

and cool completely on rack.

ice and decorate as desired. I used whipped chocolate ganache

and maltesers.

WHIPPED GANACHE

200 grams dark cooking chocolate
100 mls thickened cream

2 tablespoons icing sugar

in a heatproof bowl over a pot of boiling water, melt the

chocolate and cream together, stirring until smooth.

place bowl in fridge and cool until just set.

using an electric mixer, beat the chocolate until it changes

colour.  beat in the icing sugar until well combined.

spread or pipe over cake.