5 CUPS LEMON CAKE

1 cup plain flour
1 cup pancake mix*
1 cup sugar
1 cup milk
1 cup canola oil
1 tablespoon baking powder
3 eggs
finely grated rind 2 lemons

preheat oven to 180 c. grease sides and line bottom of 9 inch springform tin.

using an electric mixer, beat all the ingredients together until well combined.

pour into tin and cook for approx. 45 minutes until golden on top and a skewer comes out clean.

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

ice.

ICING

2 cups icing sugar
1 tablespoon butter
lemon juice

dessicated coconut

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

spread over the top of the cake then sprinkle with the coconut.

* I used the whitewings original pancake mix in the bottle.

BAKED PENNE WITH SAUSAGE

500 grams penne pasta
750 grams flavoured sausages*
2 onions, diced
2 teaspoons minced garlic
750 gram jar leggos bolognaise sauce
490 grams jar leggos carbonara sauce
200 grams shredded mozzarella cheese
1 teaspoon italian herbs
1 teaspoon salt
1 teaspoon ground black pepper

100 grams shredded tasty cheese, to top
100 grams shredded mozzarella cheese, to top

preheat oven to 180 c.

in a large pot, cook the pasta till al dente. drain, rinse,
put back into pot and put aside.

in a large frypan, cook the sausages. remove from pan and put
aside.

in the same frypan, saute the onion and garlic until onion is
translucent. put aside.

slice the sausages into pieces.

stir both sauces into the pasta. add the sausages, onion and
garlic, salt, pepper, herbs and the 200 grams of mozzarella.
stir till well combined.

pour into a 9 x 13 cm casserole dish and top with the rest of
the cheeses.

cook for approx. 30 minutes until cheese is golden and pasta
is bubbling.

serve.

*I used beef sausages with garlic and herbs.

CREAMY BACON AND CHEESE BITES

PASTRY
1 1/2 cups plain flour
1/2 teaspoon salt
1 tablespoon grated parmesan cheese (powder kind)
1/2 cup canola oil
3 1/2 tablespoons milk

FILLING
125 grams cream cheese, softened
1 cup shredded tasty cheese
1/2 onion,
4 rashers bacon, fat removed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

preheat oven to 180 c.  use non stick 1/2 round patty tins (pic. in comments) (should make 28 pieces)

for the pastry... mix all ingredients together to form a dough.

divide dough in half.

roll 1 half between 2 sheets baking paper to 2 mm thick. use a 2 1/2 inch round cutter to cut out approx. 14 pieces, re rolling as necessary.

repeat with other half of dough. place into tins, shaping to the hole.

for the filling... blitz the  bacon and onion together in a processor until very fine. (or very finely chop)
mix all ingredients together until well combined.

evenly distribute filling into all the pastry bases.

cook for approx. 15 minutes or until pastry and filling is golden.

serve warm.

can be reheated in low temp. oven.

BANANA, APRICOT AND OATMEAL COOKIES...with white chocolate

3 medium bananas, mashed
1 1/4 cups quick oats
1/2 cup chopped, dried apricots

cadbury white chocolate melts

preheat oven to 190 c.  line a large baking tray with baking
paper. place oven shelf in high section of oven.

in a bowl, mix the mashed banana, oats and apricots until
well combined.

shape into walnut sized balls and place on the baking tray.

flatten lightly with a fork.

cook for 12 - 15* minutes or until just going brown.

remove from oven and quickly place a white chocolate melt in
the centre of each cookie. press in with finger to melt.

cool on tray for 10 minutes then remove to wire rack to cool
completely.

*depends on oven.  I was using  small oven. they need to be just brown, so check them at 10 minutes. if they are not browning turn the oven temp up a little more.

MYSTERY CAKE

60 grams butter, soft
1 cup sugar
1 large egg
1 can campbells tomato soup
1 teaspoon bicarb soda
1 1/2 cups plain flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon mixed spice
1 cup sultanas

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

using an electric mixer, beat the butter and sugar together
until well combined.

beat in egg.

while still in the can, stir the bicarb soda into the soup.
let it foam for 1 minute.

pour soup into egg mix and beat until well combined.

beat in flour, baking powder and spices until well combined.

stir in sultanas.

pour into cake tin and cook for  approx 45 minutes or until a
skewer comes out clean.

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

ice.

ICING
2 cups icing sugar
2 tablespoons butter
1 teaspoon vanilla
milk
cinnamon to dust

combine the icing sugar, butter and vanilla with enough milk
to make a spreadable paste.

spread over cake and dust with cinnamon.

CHOCOLATE SYRUP BROWNIES

113 grams butter, softened
1 cup sugar
1 1/2 cups chocolate syrup
4 eggs
1 1/4 cups plain flour
1/2 teaspoon baking powder
1 cup dark chocolate chips

preheat oven to 180 c.  line a 9 x 13 baking dish with baking
paper.

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

add the syrup, eggs, flour and baking powder and beat until
well combined.

stir in the chocolate chips.

pour into baking dish.

cook for 35 - 35 minutes or until brownies are pulling away
from sides.

cool completely in baking dish, on a wire rack.

dust with icing sugar to serve.

STRAWBERRY NACHOS

4 tortillas
2 tablespoons butter, melted
cinnamon sugar*

2 punnets strawberries, diced
2 tablespoon lemon juice
2 tablespoons brown sugar

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

100 grams choc chips
2 tablespoons thickened cream



preheat oven to 180 c. line baking tray/s with baking paper.

spread the tortillas with melted butter. sprinkle with the
cinnamon sugar. cut into quarters and place onto oven tray/s
in a single layer.

cook for approx. 10 minutes until crunchy and sugar is
melted. remove from oven and put aside.

place the strawberrries, lemon juice and brown sugar into a
bowl and lightly stir to coat. put aside.

using an electric mixer, beat the cream cheese with the icing

sugar and rind until smooth.

pipe some of the cream cheese mixture onto the centre of each
of the tortilla chips.

sprinkle with the strawberries

in a microwave container, in the microwave, melt the chocolate and cream together for 30 seconds.  stir till smooth.

drizzle over the strawberries.

serve with whipped cream if desired.

*cinnamon sugar..1/2 cup sugar, 1 teaspoon cinnamon. mix well.

BAKED CINNAMON BUTTERNUT PUMPKIN

1/2 butternut pumpkin
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper

preheat oven to 200 c. line a large baking tray with baking
paper.

deseed and peel the pumpkin. chop into chunks.

place all ingredients in a large bowl and stir to coat.  let
sit for 10 minutes then stir again.

place in a single layer on the oven tray, leaving a  bit of a
gap between each piece.

cook for approx. 30 minutes or until tender and golden.

remove from oven and serve.

LAYERED CHOCOLATE VANILLA CUSTARD SLICE

1 cup caster sugar
1/2 cup cornflour
1/2 cup custard powder
3 cups milk
300 mls thickened cream
60 grams butter, soft and chopped
2 egg yolks beaten

100 grams dark choc chips
1 teaspoon vanilla

400 grams morning coffee biscuits

200 grams dark cooking chocolate
100 mls thickened cream


line an 8 inch square, deep cake tin with baking paper,
leaving enough over the side so you can remove slice from
tin.

in a medium saucepan, combine sugar, cornflour, custard
powder and one cup of milk.  stir to a smooth paste.
stir in rest of milk and cream, stirring until smooth.

cook on low heat until boiling. simmer, stirring for one
minute.

remove from heat and stir in the butter and egg yolks until
well combined.

pour half of the custard into another bowl. stir the vanilla
to one half  and the chocolate chips to the other until well
combined.

line the bottom of the tin with some biscuits, cutting to fit
where necessary.

cover the biscuits with some chocolate custard, smoothing to
edges.

cover custard with another layer of biscuits.

cover these biscuits with some vanilla custard.

continue to layer with another chocolate then another vanilla
and another chocolate.(all together 2 vanilla 3 chocolate)

cover the last layer with biscuits.

cover and refrigerate for 2 hours.

in a microwave safe bowl, place the chocolate and cream.

microwave for 30 seconds then stir.

microwave for another 30 seconds then stir until smooth.

pour over top of slice, smoothing to edges.

refrigerate for at least another 4 hours.

cut into thick slices or squares to serve.

CREAM CHEESE SCONES

250 grams cream cheese, soft
113 grams butter, soft
1 cup self raising flour

in a food processor, pulse together all ingredients until just combined, about 12 pulses.

turn onto a floured board and lightly knead to bring together.

wrap in plastic wrap and refrigerate for 1 hour.

heat oven to 200 c.  place oven rack on highest part of the oven. line a large baking tray with baking paper.

turn dough onto a floured board and roll out to half inch thick. cut into rounds with a scone cutter.

place onto tray.

cook for approx. 14 minutes until golden on top. turn tray halfway through cooking.

serve warm.  best eaten on the day.

BANANA AND STRAWBERRY SHORTCAKE...with choc chips

base

1/2 cup sugar
1/2 cup butter
1 egg
1 teaspoon vanilla
1 1/2 cups plain flour
1/2 teaspoon baking powder
1/2 cup choc chips

filling

2 cups sour cream
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup choc chips

topping

300 mls thickened cream, whipped
1 punnet strawberries, sliced
1 - 2 bananas sliced


preheat oven to 180c. grease sides and line bottom of 9 inch springform tin.

BASE...

using an electric mixer, beat sugar and butter together until well combined.

beat in egg and vanilla then the flour and baking powder until well combinbed.

stir in choc chips.

press into bottom of tin.

FILLING.....

in a bowl, stir together the sour cream, sugar, eggs and vanilla until well combined.

stir in choc chips then pour over base.

cook for 50 - 55 minutes until almost set and edges are lightly browned.

cool completely on wire rack.

when cold, top with whipped cream and sliced banana and strawberries.

SPICY CHICKEN MEATBALLS...chinese style



MEATBALLS

1 kilo chicken mince
2/3 cup panko crumbs
2 tablespoons canola oil
1 teaspoon chinese 5 spice
1/2 cup spring onions, thinly sliced
2 teaspoons minced garlic
2 eggs, beaten
3/4 teaspoon salt

SAUCE

1 cup hoisin sauce
1/2 cup rice vinegar
4 teaspoons minced garlic
2 scant teadpoons red chilli flakes
2 teaspoons ground ginger
4 tablespoons soy sauce
2 tablespoons brown sugar
1/2 cup chicken stock
4 tablespoons fountain spicy red sauce
2 tablespoons tomato paste

1 - 2 tablespoons cornflour, for thickening

preheat oven to 200 c.  line baking trays with baking paper
and spray lightly with cooking spray.

MEATBALLS...place all ingredients into a bowl and mix until
well combined.   place in the fridge for 15 minutes to firm up.

roll into 2 inch balls (approx.) and place on baking trays.

cook for 10 -12 minutes

SAUCE.. while the meatballs are cooking, place all the
ingredients except for the cornflour into a saucepan. stir
until well combined.

on the stove, on medium heat, heat the sauce till boiling.

mix the cornflour with enough water to make a thin paste. (1
tablespoon for a thinner sauce)

stir into sauce to thicken.

serve the meatballs on rice and pour some sauce over the top.

sprinkle with some sliced spring onion.

MARS BAR PARCELS

1 pkt mars bites
3 sheets frozen puff pastry, thawed
milk
icing sugar to dust

preheat oven to 200c. line baking tray/s with baking paper.

using a 6 - 7 cm square cutter, cut out 32 pieces pastry.

place 2 mars bites in the middle of 16 of the pieces. brush the edges with milk.

top with the other 16 pieces, shaping around the mars bites. seal edges well.

cook for 15 - 20 minutes or until golden on top.

remove from oven and dust heavily with icing sugar.

serve hot.

CHURRO WAFFLE BITES


1 cup water
75 grams butter
2 tablespoons brown sugar
1 cup flour
1 teaspoon vanilla
2 eggs

cinnamon sugar


in a saucepan over medium heat, melt the butter and sugar in
the water and bring to the boil.

turn off heat and stir in flour.

remove from heat and stir in the vanilla, then the eggs one
at a time. stir well after each addition.

heat electric waffle machine.

place heaped teaspoons of mix into each section of waffle
machine  or if a square waffle machine, just
place in the middle of each. spread lightly.

cook until well browned.

remove from machine and roll in the cinnamon sugar.

serve with chocolate sauce if desired,

PUFF PASTRY CANNOLI...with creamy lemon and white chocolate

2 sheets frozen puff pastry, thawed

100 grams butter, softened
100 grams cream cheese, softened
finely grated rind 1 large lemon
2 cups icing sugar

100 gm white chocolate buttons
icing sugar to dust


preheat oven to 200 c.  lightly spray cannoli tubes* with
cooking spray.

cut each piece of pastry into 7 even strips.

wrap each strip around a cannoli tube, just overlapping the
previous piece as you go around. place on the tray with the last spiral on the bottom.

cover unused strips while others are cooking.

cook for approx. 15 minutes or until golden. let cool for a
couple of minutes then remove pastry from tubes.  cool
completely.

let tubes cool before wrapping next lot of pastry.

when ready to fill....using an electric mixer, beat the cream
cheese, butter and rind together until smooth.

beat in icing sugar 1/2 cup at a time until smooth.

using a piping bag, pipe a little of the filling into each
end of the cannoli.

in a small microwave bowl, melt the chocolate in the
microwave in 20 second increments, stirring each time, until
melted.  drizzle over cannoli.  let set.

dust with icing sugar to serve.

* I couldn't get cannoli tubes so I made my own with 1 in round dowel cut into 4 inch lengths.
I rolled each length in some foil and sealed the edge with butter. spray with cooking spray before use.

STRAWBERRY ALMOND PUFFS

2 sheets frozen puff pastry, thawed
1 small packet slivered almonds

300 mls thickened cream
strawberry essence to taste
1/2 cup icing sugar or to taste
3 - 4 drops pink food colour
1 punnet strawberries, chopped

icing sugar to dust

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

cut each sheet of pastry into 12 even pieces.

sprinkle some almonds onto 12 of the pieces and push in
lightly.

place the  pieces of pastry onto the baking trays and cook
for approx. 15 minutes or until golden.

place the cooked pieces onto wire racks to cool completely.

using an electric mixer, beat the cream together with the
icing sugar, essence and food colour until thick. stir in the
chopped strawberries.

to put together....lightly flatten the 12 pieces of pastry
without the almonds.

spoon some strawberry cream onto each piece. cover with an
almond top.

dust with icing sugar to serve.

FRIED NUTELLA PARCELS

300 grams plain flour
1 teaspoon baking powder
180 grams sugar
30 mls canola oil
140 mls milk

16 tablespoons nutella
icing sugar

in a bowl, mix the flour, baking powder, sugar, oil and milk together.

turn onto a lightly floured board and knead until smooth.

divide dough into 16 equal pieces.  roll each piece to about 8 cm round.

place 1 spoonful of nutella on half the circle then fold over the top and press with fingers to seal the edges.

lightly grease a non stick frypan and on low heat, fry one side for until golden then flip and cook the other side.

dust with icing sugar to serve.

can replace the nutella with jam if desired.

CHOC HAZELNUT SPREAD

200 ml condensed milk
70 grams roasted hazelnuts, blitzed
100 grams dark cooking chocolate
100 grams milk cooking chocolate
60 grams butter
50 mls milk

place, the chocolate, milk and butter into a small saucepan.
heat over low heat until melted, stirring till smooth.

add the condensed milk and hazelnuts and continue to cook
over low heat, stirring, for 8 minutes.

pour into hot, sterilised jars and leave them to cool
completely.

seal with lids when cold.

makes 2 jars.

TO ROAST HAZELNUTS....heat oven to 180 c. place nuts on an oven tray and cook for 10 minutes. remove from oven and rub skins off in a teatowel.