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.