BANANA  AND WHITE CHOCOLATE SQUARES

113 grams butter
225 grams white chocolate
4 medium ripe bananas, mashed
1 cup sugar
2 eggs
1/2 teaspoon salt
1 teaspoon vanilla
2 cups self raising flour
1/2  teaspoon bicarb soda

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

in a heat proof bowl over a pot of boiling water, melt the chocolate and butter.

stir in the sugar, then the bananas, then the eggs, salt and vanilla.

stir in the flour until well combined.

spread into tin.

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

cool in tin for 10 minutes then remove to wire rack to cool completely.

dust with icing sugar. cut into squares to serve.

CHOC RASPBERRY MUFFINS

2 cups self raising flour
1/3 cup cocoa, sifted
pinch salt
1 cup caster sugar

150 mls oil
1 cup buttermilk
2 eggs
200 grams fresh raspberries

preheat oven to 180 c. line  2 x 6 hole XL muffin tins with 8 XL muffin wrappers.**

place the flour, cocoa, salt and sugar into a large bowl.

in a smaller bowl, whisk the eggs then add the oil and buttermilk. whisk all together.

tip the egg mixture into the flour mixture and stir till well combined.  stir in raspberries.

3/4 fill muffin wrappers.

cook for approx. 30 minutes or until they spring back when lightly tapped and a skewer comes out clean.

cool in tins for 5 minutes then remove to wire rack to cool completely.

ice if desired. I made a little chocolate ganache and drizzled it over a raspberry and a white chocolate button.


** alternatively line  12 hole muffin tins with patty pans and cook 18 - 20 minutes.

MARGARITA CUPCAKES
(contains alcohol)


1 1/2 cups self raising flour
1 1/4 cups sugar
1/2 cup milk
113 grams butter, softened
2 eggs
finely grated rind and juice of 2 limes
1 1/2 tablespoons tequila
1/2 teaspoon vanilla
1/4 teaspoon salt

preheat oven to 180 c. line a 12 hole muffin tin with paper patty pans

using an electric mixer, cream butter and sugar till light and fluffy.

beat in eggs one at  time, beating well after each addition.

beat in juice, rind, tequila, vanilla and salt.

beat in half the flour then the milk then the rest of the flour.

3/4 fill each patty pan and cook approx 20 minutes till golden and a skewer
comes out clean.

cool completely then ice.

ICING

1 1/2 cups butter
3-4 cups icing sugar
1/4 cup lime juice
2 tablespoons tequila
finely grated rind 1 lime
1/8 teaspoon salt

using an electric mixer,cream butter till light and fluffy
beat in rest of ingredients.

pipe or spoon on to cakes. grate a little rind over the top if desired.

CREAMY FRENCH ONION CHICKEN

1 kilo chicken breasts
250 grams cream cheese, softened
400 mls thickened cream
1 pkt (40 grams) french onion soup
120 grams fresh baby spinach

4 rashers short cut bacon

mashed potato


dice the chicken breasts.

in a large frypan, on medium heat, cook the chicken, stirring until cooked through but not brown. drain.

add chicken back to pan with the cream cheese, stir till cheese is melted. add the cream and the french onion soup.
stir till soup is dissolved.  cook on low heat for 10 minutes. stir occasionally.

while the chicken is cooking, in a separate smaller frypan, cook the bacon until crispy. put aside to cool.

add the spinach to the chicken and cook, stirring, until wilted.

if the sauce is a bit too thick, add a little more cream.

serve over mashed potato.  crumble some bacon over each
serve.

GEM SCONES*


90 grams butter, softened
4 tablespoons sugar
2 eggs
2 cups self raising flour, sifted
1/4 teaspoon salt
1 cup milk

preheat oven to 200 c.  place 1/2 round patty pan tins  on a baking tray and heat till VERY HOT before making mix. alternatively if you are lucky enough to have gem irons, use them.

using an electric mixer, cream butter and sugar until light and fluffy.

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

fold in 1/2 the flour and salt then the milk then the rest of
the flour.

remove patty pan tins from oven , still on the tray to retain heat, and fill each patty pan.

cook 12 - 15 minutes until golden on top.

serve warm with butter or any filling you like.
I serve some with jam and some with lemon curd.

* when I was a kid, my mother made gem scones all the time. You had to use special cast iron "gem irons". these are a bit hard to get these days so the 1/2 round tins work quite well.
maybe not quite as dainty a scone as the original but the taste is still there.
as long as the tins are hot, the mixture  rises up instead of overflowing the holes.

CHOCOLATE NUTELLA CHIFFON CAKE


85 ml hot water
40 grams cocoa powder
1 1/2 tablespoons Nutella


5 egg yolks
1/2 teaspoon salt
65 ml canola oil
65 ml milk

110 grams plain flour
15 grams corn flour
1 teaspoon baking powder

5 egg whites
110 grams caster sugar
1/2 teaspoon cream of tartar




preheat oven to 170 c. grease and line BOTTOM ONLY of a 20 cm cake tin or tube tin. If using a tube tin with detachable base, cover bottom and sides with foil.



mix cocoa powder with hot water, then add in Nutella and mix until smooth. put aside.

in a separate bowl, mix egg yolks, salt, oil and milk until blended. add in the cocoa mixture and whisk until well combined. put aside.

sift both the flours and baking powder  into the yolk mixture and whisk until smooth. put aside.

using an electric mixer, beat egg whites until foamy.  add the cream of tartar. gradually add in caster sugar and continue to beat until firm peaks.

gently fold the meringue in into egg yolk batter, in 3 additions, until well blended.

pour batter evenly into cake tin. place cake tin into a baking dish and fill the baking dish with enough hot water to cover 1/4 of the cake tin.

cook  at 170 c. for 30 minutes then reduce to 150 c. for approx 45 minutes or until the top is springy to the touch and a skewer comes out clean.

remove from oven and wait till cake has pulled away from the side of the pan before removing from tin.

cool completely on wire rack.

fill with chocolate flavoured whipped cream and ice with ganache.

CHOCOLATE CREAM

300 mls thickened cream
1/2 cup icing sugar, or to taste
1 tablespoon cocoa, sifted

using an electric mixer, beat all together until thick and holding shape.



GANACHE
125 ml thickened cream
150 grams dark chocolate chips
1 tablespoon butter

place choc chips in a small bowl/

in the microwave, in a microwave safe bowl, heat cream to almost boiling then pour over the chocolate. let it stand for a minute then stir until smooth.

add butter and stir till melted.

cool till thick enough to spread.

PEANUT BUTTER BREAD....gluten free
(flourless)

3 large eggs
1 cup creamy peanut butter
1 tablespoon white vinegar
1/2 teaspoon  bicarb soda
1 tablespoon sugar
crushed nuts, optional


preheat oven to 180 c. grease sides and line bottom of 8  x 3

3/4 inch (approx. 20 x 9.5 cm) loaf tin*.


using an electric mixer, beat the eggs lightly.

add the peanut butter, vinegar, bicarb soda and sugar.

beat well until nice and creamy then pour into tin.

sprinkle the batter with a few nuts, if desired.

cook for 25 - 30 minutes or until a skewer comes out clean. cool in the tin for 10 minutes then remove to a wire rack to cool completely.

* my tin was a bit larger than this so the loaf was a bit wider rather than higher.

BANANA CRUMBLE SLICE


1 pkt banana cake mix (plus ingredients on packet)

2 large bananas, sliced
4 cups plain flour
1 1/3 cups brown sugar, packed
1 1/2 tablespoons cinnamon
2 teaspoons vanilla
1 teaspoon nutmeg
1 teaspoon ground ginger
450 grams butter, room temp

preheat oven to 180 c. grease  30 x 24 cm baking dish.

prepare cake mix as directed. cover the top with the sliced banana.

cook for 20 minutes. remove from oven.

mix all the other ingredients together until well combined.

drop bits all over the hot cake.

return to oven for 15 - 20 minutes more until the top is just browning and  a skewer comes out clean.

cool completely.

dust with icing sugar and cut into squares to serve.

CREAM CHEESE ORANGE CAKE

160 grams butter, softened
100 grams cream cheese, softened
1 cup  sugar
5 eggs
1 1/4 cups self raising flour, sifted
finely grated rind 1 large orange

preheat oven to 150 c.  grease and line bottom of round or ring cake tin.

using an electric mixer, cream butter, sugar and cream cheese until light and fluffy.

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

fold in flour and rind until well combined.

pour into tin.

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

ice and decorate.

ORANGE BUTTERCREAM

100 grams butter, softened
100 grams margarine
1/4 teaspoon glucose syrup
250 grams icing sugar
finely grated rind 1 medium orange

using an electric mixer, cream the butter, margarine and glucose until light and fluffy.

add in the rind and icing sugar. beat for 5 minutes.

cut the cake in half and fill with 1/2 the icing.

join the cake back together and ice  the rest of the cake.

NUTELLA SWIRL CAKE

226 grams butter, softened
1 cup sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups self raising flour,
1/4 teaspoon salt

200 grams nutella

preheat the oven to 160 C.
grease and line 20 cm round cake tin with baking paper.

using an electric mixer, cream the butter and sugar.

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

add the salt  and flour  in 3 batches, beating at low speed
between additions until just combined.  after the last addition,
beat until well combined.

Spread one-third of the batter into the tin, then spread half
of the nutella on top. repeat with another third of the batter
and the remaining nutella.

top with the remaining batter. lightly swirl the nutella into the
batter with a butter knife. do not overmix.

cook the cake for approx. 50 minutes or until a skewer
in the center comes out clean.

Let the cake cool in the pan for 15 minutes. invert the cake onto
a wire rack, turn the cake right side up and let cool completely.

ice.

WHIPPED GANACHE ICING

250 grams dark cooking chocolate
125 mls thickened cream
1/2 cup icing sugar (optional)

in a heat proof bowl over a pot of boiling water,melt the
chocolate and cream together. stir till smooth.

remove from heat and cool in the refrigerator until thick
and holding its shape.

using an electric mixer, beat until fluffy and lighter in colour.
add the icing sugar if you would like it sweeter.(I did).

spread over cake.

SWEET BUTTER BUNS

240 ml milk
2 eggs
90 grams caster sugar
500 grams plain flour
4 teaspoons milk powder
2 heaped teaspoons bread improver
2 teaspoons dried yeast

60 grams butter

TOP
1 egg for egg wash, beaten
9 butter cubes (5 grams each)
caster sugar to sprinkle


using a bread machine on dough setting or an electric mixer with a dough hook, add all the ingredients, except the butter, to the bowl in the order as listed.

when the dough comes together, add the butter.  knead for approx. 1/2 hour. (my bread machine kneads for exactly  1/2 hour).
using the electric mixer, knead with the dough hook for 1/2 hour.

turn machine/mixer off and let dough rest for 15 minutes.

place dough on lightly floured board and flatten dough out with hands.

divide  dough into 9 equal sized pieces  and shape into balls.

place balls into a  baking tin lined with baking paper..

let rise for 1 hour in a closed, SWITCHED OFF oven, with a cup of just boiled water*  next too it.(till doubled in size).

(or you can cover and place in a warm position on a bench.)

take out the dough and heat the oven to 170  C.

using a pair of scissors, make slits on top of each ball and insert a cube of butter.

brush each ball with the beaten egg.

sprinkle liberally with sugar.

cook for 20 min till golden brown.

remove from tin, remove baking paper and cool on a wire rack.

serve with butter or if you're a sweet tooth like my family, serve with jam and cream.


* I hadn't risen dough like this before but it worked well.

LEMONADE SQUARES
(my adaption from an American recipe)


1 pkt butternut snap biscuits
125 grams butter, melted

500 grams cream cheese, room temp.
3/4 cup Bickfords lemon cordial
finely grated rind of 2 lemons

150 mls evaporated milk
1 pkt cottees vanilla instant pudding

line a swiss roll tray with baking paper.

blitz the biscuits and mix with the melted butter.
press into bottom of tray. refrigerate while making
filling.

using an electric mixer, beat the cream cheese till smooth.
beat in the cordial and rind.

whisk the evaporated milk and pudding mix together till well combined.

beat the pudding mix into the cream cheese mix until well combined and smooth.

spread the cheese mix evenly across the biscuit base.

refrigerate for at least 4 hours.

cut into squares to serve. decorate with cream and lemon zest.

NOTE:  American lemonade is made with lemons, sugar and water.

VEGETABLE CURRY PUFFS

1 medium onion, finely diced
3 large potatoes, peeled
3/4 cup frozen peas, corn and carrot
2 1/2 teaspoons curry powder
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1/2 teaspoon black pepper
salt to taste
1 tablespoon olive oil

4 - 5 sheets frozen puff pastry, thawed

1 egg mixed with 1 tablespoon water


boil the potatoes until 3/4 cooked.  drain.  smash the potatoes into small bits with
a potato masher. put aside.

in a separate pot, boil the vegetables until 3/4 cooked. drain and put aside.

heat the olive oil in a frying pan. add the chopped onion and saute for about five minutes,
until it begins to brown.

add the spices to the diced onion. stir until well combined.

add the potatoes and peas to the pan, stirring to combine.  add salt.  cook  for two minutes, stirring constantly.

let the mixture cool.


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

cut each sheet of pastry into 4 circles* or squares.

place a spoonful of mix onto the centre each piece of pastry.  brush edges with
a little egg mixture, fold the pastry over the filling to the edges and seal
edges with a fork.

place puffs on the trays and brush the tops of the puffs with more egg mix.

cook for approx. 20 minutes or until puffy and golden on top.

serve hot with sweet chilli sauce.


*I used one of the pastry cutters from my pie maker to cut the pastry.
cuts 4 pieces nicely sized out of a sheet of pastry.

LEMON COCONUT COOKIES

125 grams butter, softened
3/4 cup sugar
1 egg
finely grated rind small lemon
1/2 cup dessicated coconut
1 1/2 cups self raising flour

extra 1/2 cup dessicated coconut for rolling

lemon curd (optional)*


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


using an electric mixer, cream the butter and sugar.

add the egg and beat till well combined.

add the rind.

stir in the coconut and flour until well combined.

roll dough into walnut sized  balls and roll in the extra
coconut.

place on trays and cook for approx.12 - 15 minutes or until golden on top.
(mine took the 15 minutes). cool on trays before removing to a wire rack.

* if you would like to add lemon curd, cook the biscuits for 10 minutes
or until just starting to brown.

press an indent into the centre of each biscuits and fill the indent
with lemon curd. I use a melon baller to make the indent but a teaspoon will work.

place trays back in oven and cook for another 5 minutes or until golden on top.

cool on trays before removing to a wire rack.

LEMON PUFFS

(and variations)

6 sheets frozen puff pastry, thawed
1 egg
1 tablespoon water
caster sugar

300 mls thickened cream
2 tablespoons  lemon curd
finely grated rind small lemon
1/2 cup icing sugar


preheat oven to 200c.  line 2 baking trays with baking paper.


place 2 sheets of pastry together, making sure all edges meet.
press lightly around the edges to seal.

repeat with the other 4 sheets. you now have 3 sheets pastry

cut each sheet into 16 even squares and place on trays.

whisk the egg and water together and brush over top of each square.
sprinkle  each with caster sugar.

cook 12 - 15 minutes until puffed and golden.

cool completely on wire rack.

using an electric mixer, whip the cream and icing sugar together until stiff.

fold in lemon curd and rind.

carefully split the centre of each square, not all the way through
and pipe or spoon in some lemon curd.

pipe the cream on top. grate a small amount of rind over the cream if desired.

store any left over squares in an air tight container.  if they go soft, a couple of
minutes in a medium temp oven will crisp them up again.

NUTELLA PUFFS

follow the same directions for the pastry.

spread some nutella into the centre of each puff.

whip cream and icing sugar together and add nutella to taste.

pipe cream on top and sprinkle with some nuts.

STRAWBERRY PUFFS

follow the same directions for pastry.

spread some strawberry jam into the middle of each puff.

whip the cream and icing sugar together and add strawberry essence to taste.
add pink food colour if desired.

pipe cream on top of puffs and decorate with a piece of strawberry.

GARLIC AND PARMESAN CHICKEN

4 tablespoons olive oil
1 heaped teaspoon minced garlic
40 grams dried breadcrumbs
40 grams grated Parmesan cheese*
4 skinless chicken breast fillets

Preheat oven to  180 C.

in a wide bowl, mix the olive oil and garlic together.

in a separate wide bowl, mix the breadcrumbs and parmesan cheese together.

cut the chicken breasts in half diagonally so there is a bit of the wider
part of the fillet in each piece.

dip the chicken breasts in the olive oil and garlic mixture, then into the
breadcrumb mixture, until well coated.

place each piece into a shallow baking dish and cook
for 30 to 35 minutes, or until cooked through.


*the powder type of parmesan cheese.

BUTTERY ORANGE JUICE CAKE


227 grams butter, room temperature
3/4 cup sugar
1 1/4 cups self raising flour
1/2 teaspoon salt
4 large eggs
finely grated rind of 2 oranges
5 tablespoons orange juice


preheat oven to 175 c.
grease and line bottom of a small loaf tin.

using an electric mixer, cream butter and sugar until light and creamy.

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

add the orange rind

turn the mixer down to low and add in the flour.

stir in orange juice until well combined.

spoon into tin. level out mixture but leave a small well in the centre.

cook for 40 -45  minutes until brown on top and a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

drizzle with orange icing or dust with icing sugar.

ICING

1/2 cup icing sugar
orange juice

mix the icing sugar with enough juice to make a runny paste.

drizzle over cake.

QUICK AND EASY SWEET CHILLI CHICKEN WINGETTES



1 1/2 kilo chicken wingettes
1 - 1 1/2 cups sweet chilli sauce
1/2 cup fountain spicy red sauce (or to taste)

spray a large frypan with cooking spray (I use an electric banquet pan)
and heat on high.

place each chicken wing into the frypan and cook each side until brown and crunchy
lowering heat if needed.

when cooked, remove wings from pan and drain off liquid.  wipe pan out with paper towel.

place wings back into the pan and pour in 1 cup of sweet chilli and the 1/2 cup
of spicy red. stir to cover the wings.

cook on medium/low heat until sticky,  (only takes a few minutes ) stirring occasionally so they don't stick to the bottom of the pan and burn. add the other 1/2 cup of sweet chilli if needed. (I did)

APPLE CUSTARD CAKE (dessert)

cake
190 grams butter, softened
3/4 cup caster sugar
2 eggs
1 1/2 cups  self raising flour
1/2 cup custard powder
1 cup milk
1 teaspoon vanilla


filling
400 gram can pie apples
1 tablespoon caster sugar
2 teaspoons cinnamon
2 cups pauls double thick vanilla custard

preheat  oven to 180 c.
grease and line  24 cm springform tin with baking paper.

using an electric mixer, cream the butter and sugar. add eggs one at a time, beating
well after each addition.  add vanilla.

using mixer on low speed, beat in sifted flour and custard powder, alternating with the milk.

pour half of the mixture into the tin. place the apples evenly over the
top of the mix then sprinkle the apples with the sugar and cinnamon.

place the custard evenly over the top of the apples.

add the rest of the cake mixture  evenly over the top of the custard, making sure
it is spread to the edge of the tin.


cook for 50 - 60 minutes until nicely brown on top and  a skewer comes out clean.
(mine took the 60 minutes)

Cool completely in the tin.

serve at room temperature. dust with icing sugar to serve.

good with whipped cream or icecream

refrigerate left over cake.

CREAM PUFF CAKE



For the base

1 cup water
113 grams butter
1 cup plain flour
4 eggs

For the filling:

250 grams cream cheese, softened
2 packets cottees vanilla instant pudding
3 cups milk

For the topping:

300 mls thickened cream
1/2 cup icing sugar

Chocolate topping
strawberries


Preheat oven to 200 c. lightly grease a 9 x 13 baking dish


in a medium saucepan, melt butter in water and bring to a boil.

add flour and stir until a smooth ball.

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

spread into baking dish.

cook for 25-30 minutes or until golden brown. using a skewer, poke holes all
over the base and place back in the oven for 5  more minutes. remove from oven and
let cool in dish for 5 minutes then remove to wire rack to cool completely.

place back in tin when cold.


In a large bowl, using an electric mixer, mix vanilla pudding, milk and cream cheese.
beat until smooth.

pour filling over base. refrigerate for at least 20 minutes.

spread cream on top of vanilla pudding and refrigerate till needed.

drizzle with chocolate topping just before serving. add strawberries if desired.

BEIGNET

a french donut pronounced ben yay

7 grams active dry yeast
1/4 cup warm water
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg
3 1/2 - 4  cups self-raising flour

oil for deep frying
icing sugar



in a large bowl, dissolve yeast in warm water.

add milk, oil, sugar, egg and 2 cups flour. using an electric mixer,
beat until smooth.

stir in enough remaining flour, a little at a time, to form a soft dough
(dough needs to be just sticky). do not knead.

cover with plastic wrap and refrigerate overnight or for about 8 hours.

turn onto a floured surface; roll into a 16 x 12-in. rectangle. (see note)

cut into 2 inch squares.

in a deep pot or deep fryer, heat oil to 375°. fry squares, a few at a time, until golden brown on both sides.

drain on paper towel.

dust both sides with icing sugar until well covered.

serve warm.

NOTE: dough can be refrigerated for 24 hours, so you can cook half of the dough today
and the other half tomorrow if desired.