WEETBIX LOAF

2 weetbix, crushed
1/2 cup sultanas
1/2 cup chopped, dried apricots
250 ml milk

1 egg
1 cup self raising flour
1 cup sugar
1 teaspoon mixed spice

place the weetbix, sultanas, apricots and milk into a large
bowl. cover with plastic wrap and refrigerate for 3 hours.

heat oven to 180 c. grease sides and line bottom of loaf tin.

mix the egg into the weetbix mix the add the sugar, flour and
mixed spice. stir until well combined.

spoon the batter into the tin and level the top.

cook for approx. 50 minutes, or until golden on top and a skewer comes out clean.

cool in tin for 5 minutes the remove to wire rack to cool completely,

great spread with butter.

WEETBIX BITES LOAF ...with craisins

40 grams wild berry weetbix bites
170 grams craisins
250 mils milk

1 egg
1 cup self raising flour
1 cup brown sugar
1 teaspoon mixed spice

place the weetbix, craisins and milk into a large bowl. cover
with plastic wrap and refrigerate for 3 hours.

heat oven to 180 c. grease sides and line bottom of loaf tin.

mix the egg into the weetbix mix the add the sugar, flour and
mixed spice. stir until well combined.

spoon the batter into the tin and level the top.

cook for approx. 50 minutes or until golden on top and a skewer comes out clean.

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

CHOCOLATE BANANA BREAD

1 2/3 cups plain flour
1 teaspoon bicarb soda
3 tablespoons cocoa, sifted
1/2 teaspoon salt
1 1/4 cups sugar
2 eggs
1/2 cup oil
5 small overipe bananas, mashed
3 tablespoons vanilla yoghurt
1 teaspoon vanilla

preheat oven to 180 c.  grease and line bottom of large loaf tin.

in a medium bowl, place the flour, bicarb soda, cocoa and salt. put aside.

using an electric mixer, beat the sugar and eggs until light and fluffy.

beat in the oil then the bananas, yoghurt and vanilla until well combined.

fold in the dry ingredients.

pour into tin.

cook for approx. 50 - 60 minutes or until a skewer comes out clean.

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

serve toasted with butter.

LEMON COCONUT CRAZY CAKE
(no eggs, milk or butter)


1 1/2 cups plain flour
3 tablespoons dessicated coconut
finely grated rind 1 large lemon
1 cup sugar
1 teaspoon bicarb soda
1/2 teaspoon salt

1 teaspoon white vinegar
1 teaspoon vanilla
5 tablespoons canola oil
1 cup cold water

preheat oven to 180 c. grease sides and line bottom of 8 inch round cake tin.

mix first 6 ingredients together in a large bowl.

make 2 x small and 1 x large wells in the dry mix.

place the vanilla in one small well, the vinegar in the other small well and the oil in the large well.

pour the water over the top of everything.

using a whisk, mix until well combined.

pour into tin and cook for approx. 35 minutes or until a skewer comes out clean.

cool in tin for 20 minutes then remove to wire rack until cold.

ice.

ICING

125 grams cream cheese, soft
67 grams butter, soft
finely grated rind 1 small lemon
2 cups icing sugar
dessicated coconut

beat cream cheese and butter until smooth.

beat in rind.

beat in icing sugar until well combined.

cut cake in half widthways and cover the bottom with 2/3 of the icing.

place the top on and cover the top with the other 3rd then sprinkle with coconut.

CHOCOLATE ROLO BROWNIE CUPCAKES

90 grams butter
250 grams dark cooking chocolate, broken up
3/4 cup sugar
3/4 cup plain flour
1/4 cup cocoa, sifted
3 large eggs
1/4 teaspoon salt
1/8 teaspoon bicarb soda

1 block rolo chocolate

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

whisk the sugar and eggs together until well combined.

whisk in the flour, cocoa, salt and bicarb soda.

place the butter and dark chocolate in a small microwave
bowl. heat for 1 minute then stir.  heat for another 20
seconds and stir till smooth.

stir chocolate into the flour mix.

3/4 fill each pattypan.

cook for approx. 20 minutes or until firm on top and a skewer
comes out coated with just a few crumbs.

break the rolo into squares and quickly push 1 square into
each cupcake, flat side up.

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

completely.

ice.

ICING

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

mix the icing sugar,cocoa and butter together with enough
milk to make a firm but spreadable/pipeable paste.

pipe or spread icing onto cakes. sprinkle with some crushed
nuts if desired.

LEMON PETITES

6 egg yolks
6 tablespoons canola oil
100 grams plain flour
15 grams sugar
1 teaspoon baking powder
6 tablespoons lemon juice

2 tablespoons very soft, but not melted butter
2 tablespoons sugar
icing sugar


preheat oven to 220. grease and line a swiss roll tin.

using an electric mixer, beat the egg yolks until doubled and
creamy. slowly  add the oil and beat until well combined.

add the flour and sugar and beat until well combined.

beat in the lemon juice.

pour into the tray and evenly spread to the edges.

cook for 10 minutes. should be cooked but not brown. remove from oven. cool in tin.

when just warm, spread with the butter then sprinkle with the
sugar.

when cold, dust with the icing sugar.

cut into squares to serve.

SWEET CHILLI CHICKEN

500 grams skinless chicken breast
1 cup corn flour
2 eggs, beaten

1 tablespoon olive oil
1 small red capsicum, diced
1 small green capsicum, diced
1 x 432 gram can pineapple pieces
1 1/4  cups sweet chilli sauce or to taste
2 spring onions, sliced

1/2 cup canola oil

dice chicken into 1 inch cubes. dip each cube into the flour then the egg then back into the flour, pressing to coat.

heat oil in a frypan over medium heat and cook the chicken until golden and crispy.  drain on paper towel and put aside.

heat the olive oil in a large frypan, over medium heat.  cook the capsicum until tender. add the pineapple and the sweet chiili sauce stirring till hot.  add the chicken and stir till chicken is heated through and coated with the sauce.

serve sprinkled with the spring onions.

SEMOLINA CAKE


3 eggs
1 1/2 cups sugar
325 mls canola oil
500 mls vanilla yoghurt
2 teaspoons vanilla
500 grams semolina
2 teaspoons baking powder

6 tablespoons apricot jam
dessicated coconut

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

using an electric mixer, lightly beat the eggs.

add the sugar and oil and beat well.

add the yoghurt and vanilla and beat well.

add the semolina and the baking powder and beat until combined.

pour batter into baking dish and cook for approx. 60 minutes until golden and a skewer comes out clean.

just before the cake is ready, heat the jam in a jug in the microwave or in a pot on the stove, until runny.

remove cake from oven and spread the jam across the top of the cake. sprinkle well with the coconut.

cool in baking dish for 10 minutes then remove cake to a wire rack and cool completely.

cut into squares to serve.

APRICOT POKE PUDDING

1 cup sugar
1 egg
1 tablespoon butter
1 tablespoon apricot jam
1 1/4 cups cake flour
1 cup milk
1 teaspoon bicarb soda
2 tablespoons white vinegar
2 teaspoons vanilla
825 gram can apricot halves, drained

SAUCE

85 grams butter
3/4 cup sugar
1/4 cup milk
1 teaspoon vanilla

preheat oven to 180 c.  lightly grease an 8 inch square baking dish.

spread apricots evenly across the bottom of the baking dish. put aside.

using an electric mixer, beat the sugar, egg, butter and jam until very well combined.

beat in the flour, bicarb soda, milk, vinegar and vanilla until very well combined.

pour into baking dish, over the apricots, and cook for approx. 45 minutes until golden and a skewer comes out clean.

poke a few holes into the hot pudding and slowly pour the sauce over the top, letting it absorb as you go, using it all.

let sit for 20 minutes then serve.

serve with whipped cream or custard.

TO MAKE SAUCE....heat all the ingredients in the microwave or on the stove until sugar is dissolved.

APPLE AND BLACKBERRY UPSIDE DOWN CAKE

113 grams butter
1 cup white sugar
2 large eggs
1 1/2 cups self raising flour
1/2 cup milk
1 teaspoon vanilla

1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
400 gram tin pie apples
1 cup frozen blackberries, keep frozen till needed

preheat oven to 180 c. grease  and line the bottom of a 22 cm
springform tin with baking paper. grease the paper with
butter.

using an electric mixer, cream the butter and white sugar.

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

beat in half the flour, then the milk and vanilla and then
the rest of the flour.

sprinkle the brown sugar and cinnamon evenly across the
greased paper bottom of the spring form tin.

arrange the apples, in circles, across the brown sugar.

sprinkle with the frozen berries.

spoon the batter over the fruit and even out top.

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

cool in tin for 15 minutes then invert onto wire rack,
removing base and baking paper.  cool completely.

TIPSY PINEAPPLE PUDDING


430 gram can crushed pineapple, drained
2 tablespoons dark rum
160 grams butter, soft
2 tablespoons caster sugar
3 eggs
1 1/2 cups self raising flour

SAUCE

50 grams butter
1/3 cup golden syrup
2 tablespoons brown sugar
2 tablespoons dark rum

preheat oven to 180 c, grease an 8 inch square baking dish.

make sauce first...

in a small saucepan on low heat, stir butter, syrup and sugar
until sugar dissolves. bring to boil then simmer for 3
minutes.  remove from heat and stir in rum.

place half  of the drained pineapple into a blender with half
the rum sauce and blitz till smooth.  put aside.

using an electric mixer, cream the butter and sugar until
light and fluffy. beat in eggs one at a time, beating well
after each addition.

beat in the pineapple paste.

stir in the flour then the rest of the pineapple and the rum.

pour into baking dish and cook for approx 40 minutes until
golden on top and a skewer comes out clean.

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

ORANGE BLACKBERRY COBBLER

113 grams butter, melted
2 cups self raising flour
1 1/2 cups sugar
1 1/2 cups milk
1 teaspoon vanilla
finely grated rind 1 large orange
500 grams blackberries, frozen
mixed spice

preheat oven to 180 c.

pour the melted butter into a 9 x 13 cm baking dish.

place the flour, sugar and rind into a bowl.  add the milk and vanilla.

whisk until well combined.

pour in to the baking dish, over the butter.

sprinkle with a little mixed spice

place the frozen blackberries evenly across the batter.

cook for 45- 50  minutes or until the top is golden and the blackberries are bubbling.

cool for 5 minutes before serving.

serve with whipped cream or icecream.

TUXEDO CAKE

2 pkts betty crocker devils food cake mix
1 pkt cottees instant chocolate pudding mix
1/4 cup milk
+ ingredients on cake mix packet

375 grams cream cheese
113 grams butter
1 1/2 teaspoons vanilla
6 cups icing sugar

100 grams dark cooking chocolate
50 mls thickened cream


preheat oven to 180 c.  grease and line bottom of 2 x 22.5 cm spring form tins.

place the 2 cake mixes plus the ingredients on each packet into a large mixing bowl.

add the chocolate pudding and the 1/4 cup milk.

using an electric mixer, beat until well combined.

divide batter evenly between the 2 tins.

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

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

fill and ice.

ICING/FILLING

375 grams cream cheese, soft
113 grams butter, soft
1 1/2 teaspoons vanilla
6 cups icing sugar

beat the cream cheese and butter together until smooth.

add the vanilla and the icing sugar, 1 cup at a time until completely combined.

cut each cake in half and place bottom of 1 on a plate or stand.

cover with some cream cheese place top of cake on the cream cheese and cover with some more cream cheese. continue with other cake to complete 4 layers.  keep enough cream cheese to cover top and sides of cake.

refrigerate while making ganache.

GANACHE

150 grams dark chocolate chips
75 mls thickened cream

in a microwave safe bowl, heat the chocolate and cream together in 20 second increments, stirring until melted and smooth.

cool slightly then pour over top of cake, allow the excess to drip over the sides.

decorate as desired.

keep refrigerated.

BLACK MAGIC CAKE


1 3/4 cups plain flour
2 cups sugar
3/4 cup cocoa
2 teaspoons bicarb soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla

preheat oven to 180 c. grease and flour 30 cm round cake tin*. line bottom of tin with baking paper.

place all ingredients into a large bowl and using an electric mixer, beat until well combined.  mix is really thin.

pour in tin and cook  50 - 60 minutes or until a skewer comes out clean.

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

ice.

ICING

250 grams cream cheese, room temp
113 grams butter, room temp
1/2 cup cocoa, sifted
3 cups icing sugar

beat the cheese and butter together until smooth then beat in the cocoa.

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

carefully cut the cake in half and place the bottom on a plate or stand.  cover with 1/3 of the icing.

cover with the top of the cake and ice the top and the sides.

decorate as desired.

* can use 2 x 23 cm tins if desired. may have to adjust icing amount tho.

CUSTARD DONUTS

600 grams plain flour
60 grams caster sugar
10 grams salt
1 heaped teaspoon bread improver
2 teaspoons dried yeast
4 large eggs
finely grated rind 1/2 lemon
150 mls water
125 gram butter, soft


FOR BREAD MACHINE...place all ingredients except the butter into the machine and set on dough setting.  when dough has come together, add the butter then leave to finish cycle.
follow rest of directions from "punch down" below.

FOR ELECTRIC MIXER.....place all the ingredients except the butter into the bowl of an electric mixer with a dough hook.

beat on medium speed until dough comes together and forms a
ball then add the butter 1/4 at a time.

once the butter is completely incorporated turn mixer up to
high and beat until the dough is smooth and elastic.

cover the bowl with plastic wrap, place in a warm position
and let the dough rise until doubled in size.

punch down.

tip out onto a lightly floured board and cut into 20 even
sized pieces approx. 50 grams each piece.  place on trays,

cover with teatowels and let rise for another hour.

heat oil to 180 c.in a frypan or deep fryer. half way up the
side of a frypan.  cook donuts on each side until golden
brown. if browning too quickly, turn the heat down.

drain on absorbent paper then toss them in a bowl of caster
sugar.  cool before filling with custard. can also use jam if preferred.

CUSTARD

500 mls milk
2 teaspoons vanilla
6 egg yolks
125 grams caster sugar
80 grams plain flour, sifted

200 mls thickened cream
2 tablespoons sugar

place the yolks, vanilla and 125 grams caster sugar into a bowl and whisk till combined. whisk in the flour.

on low heat, bring the milk to the boil. pour over the egg mix whisking as you pour.  return mix to the saucepan and cook over medium heat, whisking continually for approx. 5 minutes until very thick.

remove from heat and tip into a clean bowl. cover surface of custard with plastic wrap and cool on bench. place in fridge to cool completely.

whip the cream with the 2 tablespoons of sugar until thick but not peaked.

fold into the cold custard.

put a hole in the side of each donut and pipe in custard
until puffy.

dust with ground nutmeg if desired.

my kids don't like custard with egg, so I made up some custard with custard powder as well.

BAKED YEAST DONUTS


1 1/2 cups warm milk
2 tablespoons canola oil
2 large eggs, lightly beaten
2/3 cup sugar
2 teaspoons vanilla
5 cups plain flour
1 heaped teaspoon bread improver
2 1/2 teaspoons dried yeast

IN A BREAD MAKER....place all ingredients into the bread

maker in the above order. set on dough setting.  when

finished, follow the instructions below.(from punch down)

USING AN ELECTRIC MIXER with a dough hook...place  all the

dry ingredients into the bowl then the wet ingredients.

knead for 5 minutes at medium speed.

place dough into a large, clean bowl and cover with a

teatowel or plastic wrap.  place in a warm spot and let rise

until doubled in size.

punch dough down and place onto a lightly floured board. knead lightly.

roll dough out to 1/2 inch thick then cut out with a donut

cutter or 3 inch and 1 inch cookie cutters. re roll left over

dough to 1/2 inch thick and continue cutting.

keep the centre holes if desired and cook them separately.

place donuts on to baking trays lined with baking paper, cover and let rise for 45 minutes or until almost doubled in size.

heat oven to 180 c.

cook for approx. 10 - 12  minutes should be just coloured on top.

CINNAMON DONUTS
when the donuts are almost ready....

melt 125 grams butter and place in a small bowl

mix 1 cup caster sugar and 1 tablespoon cinnamon and place in another small bowl.

as soon as the donuts come out of the oven, dunk one at a time in the butter, (top and bottom) and then roll them in the cinnamon sugar.

JAM DONUTS

as for the cinnamon donuts but roll in caster sugar only then place about 1 teaspoon raspberry jam into the hole in the centre.

DONUT HOLES

roll them in the butter and cinnamon.