MOLASSES AND JAM COOKIES

3/4 cup butter, soft
3/4 cup brown sugar, lightly packed
1 egg, beaten
1 teaspoon vanilla
1/3 cup molasses
3 cups plain flour
2 teaspoons baking powder
1/2 teaspoon all spice
1 teaspoon ginger

raspberry jam

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

cream butter and sugar. add egg, vanilla and molasses. beat
until well combined.

add flour, baking powder, all spice and ginger. beat until
well combined.

chill for 30 minutes.

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

cook for 10  minutes. remove from oven and quickly flip half the cookies over.(flat side up) place 1 teaspoon jam in the middle of each flipped over cookie. place another cookie on top, flat side down.

place back in the oven and cook for another 2  minutes. this sets the jam.

cool on tray for 5 minutes then place on wire rack to cool completely.

lightly dust with icing sugar to serve.

NAKED GINGER AND SPICE HOT CROSS BUNS
(with or without bread machine)

1/2 cup warm water
1/2 cup warm milk
1/2 cup caster sugar
80 grams soft butter (1/3 cup)
1 egg, beaten
3 1/2 cups plain flour
1 heaped teaspoon bread improver, optional
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cocoa
1 teaspoon mixed spice
2 teaspoons ground ginger
3 teaspoons instant dried yeast

100 grams buderim naked ginger pieces, chopped (uncrystallised
ginger) (1/2 cup)

line a large baking tray with baking paper.

FOR BREAD MACHINE....place everything except the chopped ginger
into the bread machine in the order specified by the
manufacturer. set to dough setting.  add the ginger pieces when
the dough has come together completely. if dough has not
doubled in size when the dough setting finishes, just leave in
the machine until it does. it was cold here today, mine took
longer.

when ready, punch down and tip onto a lightly floured board.

knead a couple of times then divide into 12 equal sized pieces.

roll each piece into a ball and place on the baking tray.

cover tray with a teatowel and place in a warm place to rise
for 1 hour or until doubled in size.

heat oven to 190 c. (375 f.)

pipe crosses onto buns then cook for approx. 25 minutes until
golden.

remove from oven and glaze.

BY HAND....
in a large bowl, dissolve yeast in warm water.
stir in milk, sugar, butter, salt, egg, rind, cocoa, spices and
2 cups of the flour.

using an electric mixer, beat until smooth. (can use a wooden
spoon also)

stir in remaining flour. if dough is too sticky, add a little
more flour. stir in chopped ginger.

turn onto a lightly floured surface and knead until smooth and
elastic.

place in a large greased bowl, then turn greased side up.
cover and let rise in a warm place until double, about 1 1/2
hours.

follow rest of the directions for bread machine from punch
down.

CROSSES
6 tablespoons plain flour
1 tablespoon icing sugar
5 1/2 tablespoons water

mix all together till well combined and a smooth thickish
paste. needs to hold shape.


GLAZE

2 1/2 tablespoons golden syrup
1 tablespoon boiling water
     or
2 tablespoons caster sugar
2 tablespoons boiling water

stir together till syrup or sugar is dissolved and brush over
hot buns.

my. creation.

CHOCOLATE ORANGE HOT CROSS BUNS (2)
(with or without bread machine)


1/2 cup warm water
1/2 cup warm milk
1/3 cup sugar
80 grams butter, soft (1/3 cup)
1 teaspoon salt
1 egg, lightly beaten
finely grated rind 2 x medium oranges
1 tablespoon cocoa
3 1/2 cups plain flour
1 heaped teaspoon bread improver, optional
3 teaspoons instant dried yeast

1 cup dark chocolate chips

BREAD MACHINE.....
place ingredients into bread machine in order as recommended by the manufacturer. set to dough cycle.  I add the chocolate chips when the the dough has come together. dough should
double in size.

when ready, punch dough down, knead lightly and divide into 12* equal sized pieces. roll each piece into a ball. place balls onto baking tray.

cover tray with a teatowel and place tray in a warm place for 1 hour until buns have doubled in size.

heat oven to 190 c. (375 f.)

pipe crosses onto buns then cook for approx. 25 minutes until brown.

remove from oven and glaze.

BY HAND....
in a large bowl, dissolve yeast in warm water. stir in milk, sugar, butter, salt, egg, rind, cocoa and 2
cups of the flour.

using an electric mixer, beat until smooth. (can use a wooden spoon also)

stir in remaining flour. if dough is too sticky, add a little more flour. stir in chocolate chips.

turn onto a lightly floured surface and knead until smooth and elastic.

place in a large greased bowl, then turn greased side up, cover and let rise in a warm place until double, about 1 1/2 hours.

follow rest of the directions for bread machine from punch down.



CROSSES
5 tablespoons plain flour
1 tablespoon cocoa, sifted
5 1/2 tablespoons water

mix all together till well combined and a smooth thickish paste. needs to hold shape.

GLAZE

2 tablespoons caster sugar
2 tablespoons boiling water

stir till sugar is dissolved and brush over hot buns.

* I like larger sized buns, to make smaller divide dough into 15 pieces.

MEXICAN CHOCOLATE CAKE

1 1/2 cups self raising flour
1 cup sugar
1/2 cup cocoa, sifted
2 teaspoons ground cinnamon
1 teaspoon bicarb soda
1/4 teaspoon chilli powder
1/2 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon brown vinegar
1 tablespoon vanilla

preheat oven to 180 c (350 f.) line bottom and grease and flour sides of 20cm (8 in.) round cake tin.

place all ingredients into a bowl and using an electric mixer on low, beat until well combined.  (can use a spoon also).

pour into cake tin and cook for approx. 30 minutes or until a skewer comes out clean.

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

ice.

ICING

250 grams butter, soft (8 oz)
3 cups icing sugar
1/2 cup cocoa, sifted
2 tablespoons milk

mix the cocoa and icing sugar together.

using an electric mixer beat the butter till smooth then add half the icing sugar mix. beat until well combined.

add the milk and the rest of the icing sugar mix. beat until well combined.

cut cake in half and spread half the icing across the bottom half of the cake. place the top on and spread with the rest of the icing.

decorate as desired.

MEXICAN SWEET BUNS
with or without bread machine



DOUGH
1/2 cup warm water
1/2 cup warm milk
80 grams butter, soft (1/3 cup)
1 teaspoon salt
1 egg, lightly beaten
3 1/2 cups plain flour
1 heaped teaspoon bread improver, optional
3 teaspoons instant dried yeast

TOPPING

1/3 cup sugar
57 grams butter, soft (1/4 cup)
1/2 cup plain flour
3 teaspoons ground cinnamon

line a lage baking tray with baking paper.

BREAD MACHINE.....
place ingredients into bread machine in order as recommended by the manufacturer.  set to dough cycle. dough should double in size.

when ready, punch dough down and divide into 12 equal sized pieces and roll each piece into a ball. place balls onto baking tray and cover the top of each ball with topping. place some cuts across the top of the topping. 3 one way then 3 across the other way (like noughts and crosses)
cover the tray with a teatowel and let rise for another 45 minutes. 

heat oven to 190 c (375 c) and cook  for 20 -25 minutes until golden.

TO MAKE TOPPING...using an electric mixer, cream butter and sugar. stir in flour and cinnamon until well combined. divide mix into 12 equal pieces and roll into balls.  flatten each ball to approx. 7 .5 cm (3 inch) circles.


BY HAND....
in a large bowl, dissolve yeast in warm water.
stir in milk, sugar, butter, salt, egg and 2 cups of the flour.

using an electric mixer, beat until smooth.

stir in remaining flour. if dough is too sticky, add a little more flour.

turn onto a lightly floured surface and knead until smooth and elastic.

place in a large greased bowl, then turn greased side up.
cover and let rise in a warm place until double, about 1 1/2 hours.

follow rest of the directions for bread machine from punch down.

BROWN SUGAR MAYONNAISE CAKE....one bowl

2 cups self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
1 cup brown sugar, packed
1/4 cup white sugar
1 cup milk
1 cup real egg mayonnaise
2 teaspoons vanilla

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

place all the ingredients into a bowl and using an electric mixer, beat until well combined.

pour into baking dish and cook 40 -45 minutes, until golden on top and a skewer comes out clean.

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

ice.

ICING

3 cups icing sugar
2 slightly heaped tablespoons soft butter
milk

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

decorate as desired.

CREAM BUNS with JAM OR NUTELLA

1 cup warm milk
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons cinnamon
1/2 cup sugar
1/2 teaspoon salt
450 grams plain flour
1 egg
85 grams butter, room temp., cubed

jam for filling
nutella for filling
whipped cream

combine yeast and milk. put aside till foamy.

*in a mixing bowl. combine the cinnamon, sugar, salt and
flour.

add the yeast mix and egg. using an electric mixer on low,
beat to combine.

gradually add butter. once all butter has been added, turn
speed up to medium and beat until dough is smooth and soft.
if too sticky add a little more flour (about 50 grams).

form the dough into a ball and place into a greased bowl.
place in a warm spot and let rise until doubled.

divide dough into 18 even sized pieces and roll into balls.

place each ball on a tray lined with baking paper. cover tray
with a teatowel and put aside to rise for another hour.

heat the oven to 200 c. (400 f.). 

cook for 8 - 10 minutes  until golden on top.

place buns on a wire rack to cool.

when cold, using  a serrated knife, cut a piece out of the
top of each bun, leaving a hole to fill. (keep top).

fill each hole with jam or nutella and pipe  whipped cream
over the top of each hole. place the cut off top on top of
the cream and dust with icing sugar.

* ALTERNATIVELY place  all the dough ingredients into a bread
machine EXCEPT THE BUTTER, on dough setting. when the dough
has come together, gradually add the butter, ( add more flour if dough is too sticky) then let the
machine finish. I added the extra flour.

follow instructions from there.

CAESAR CHICKEN

4 skinless chicken breasts
1 cup caesar salad dressing
1/2 cup sour cream
1 cup grated extra sharp parmesan cheese
ground black pepper

preheat oven to 180 c. (350 f.) lightly spray a medium baking
dish with cooking spray.

spray a frypan with cooking spray. on medium  heat, saute
chicken breasts until changed colour. drain and put aside.

mix the salad dressing and sour cream together until well
combined.

spread 2 tablespoons of the salad dressing mix over the base
of the baking dish. sprinkle with a little of the parmesan
cheese.

place the chicken into the dish and sprinkle with half of the
parmesan cheese that is left and a sprinkling of pepper.

pour the rest of the salad dressing mix over the chicken
making sure all the chicken is covered.  sprinkle the rest of
the cheese over the top.

cook for approx. 30 minutes , until browned on top and the chicken is cooked through.

serve with vegies of choice.

CAJUN HONEY BUTTER AND GARLIC PORK FILLET

500 - 600 grams pork fillet (app 1.3 - 1.5 pound)
2 teaspoons cajun seasoning
4 tablespoons butter
2 tablespoons honey
1 teaspoon minced garlic



preheat oven to 190 c (375 f.)

sprinkle both sides of the pork with the cajun seasoning.
lightly rub in.

in an oven proof/stove top frypan or large pot, over medium
heat, melt the butter and honey together.  add garlic.

place pork into melted honey butter and brown each side for 5
minutes.

place pot/pan in oven and cook, uncovered, for 20 - 30
minutes. depending on thickness, may take longer.

remove pot from oven and transfer pork to a plate. cover with
foil.

place pot on stove top over medium heat. simmer about 5
minutes until sauce is slightly reduced.

drizzle sauce over meat to serve.

IRISH POTATO BREAD

3/4 cup mashed potato , cooled
(peeled, boiled,drained and mashed as is)

3/4 cup raw potato
(peeled, grated and squeezed of excess liquid)

1 egg
1 egg white
1/3 cup canola oil
3/4 cup milk
1/2 cup grated extra sharp parmesan cheese
1 teaspoon garlic powder
3 1/4 cups self raising flour
1 teaspoon baking powder
1 teaspoon salt

preheat oven to 190 c. lightly oil a 20 cm  (8 inch) cast iron pan or normal cake tin. I used cast iron.

place all the potatoes in a large bowl and stir to combine.

stir in the egg, egg white, cheese, garlic powder, milk and oil until well combined.

stir in the flour, baking powder and salt, working to a soft dough.

tip onto a lightly floured board and knead  till just smooth 6 - 7 times.  form into a ball and place in pan/tin.

using a sharp knife, cut a cross into the top of the dough.

cook for approx. 45 minutes or until golden on top

serve with butter.

CINNAMON SCROLL MUFFINS

2 cups self raising flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 tablespoons melted butter, cooled
1 egg
1 cup milk

FILLING
1 cup brown sugar, not packed
3 teaspoons ground cinnamon
3 tablespoons melted butter

preheat oven 190 c.  line  a 12 hole muffin tin with paper
liners, (or a 6 hole texas muffin tin ).

in a large bowl, place the flour, sugar and salt.

in a separate bowl, mix the butter, egg and milk.

stir the egg mix into the dry mix until just combined.

mix the filling ingredients together. lightly fold half the
mix into the batter.

evenly divide the batter into the paper liners and sprinkle
each with the rest of the filling mix.

cook for 12 - 15 minutes for 12 hole or  approx. 20 - 25 minutes for texas size. should be bouncy to touch on  top and a skewer should come out clean.

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

ice.

ICING

1 cup icing sugar
1 tablespoon butter
1 teaspoon vanilla
milk

mix the icing sugar, vanilla and butter together to make a
slightly thin paste.  spoon over muffins.

serve with butter.

HUNGARIAN LANGOS

2 1/2 cups plain flour
1 teaspoon instant dried yeast
1/2 teaspoon salt
1 cup lukewarm water

canola oil for frying

garlic butter
sour cream
shredded tasty cheese

place the dry ingredients into a bowl. mix in the water and bring together.

place dough on a floured board and knead till smooth. place back into bowl, cover with a teatowel and let it rise for 40 minutes.

punch down the dough and make 8 balls. flatten each ball out with your hand. 

using you fingers, stretch each ball out into a round disc, leaving the centre thinner than the sides. rest the discs for 30 minutes.

on medium heat, heat  about an inch of oil in a large frypan .

cook 1 disc at a time until golden on one side. flip over to cook the other side. place on paper towel to drain.
continue with the rest of the discs.

while hot, spread the top of each with garlic butter then the sour cream.  sprinkle with the shredded cheese.

serve immediately.

ST CLEMENTS JELLY CHEESECAKE

200 grams milk coffee biscuits, crushed
50 grams dessicated coconut
finely grated rind 1 orange
135 grams butter, melted

500 grams cream cheese, room temp.
2 tablespoons lemon juice
1 packet orange jelly crystals
1 cup boiling water


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

mix the biscuits, coconut, rind and butter together until
well combined.  press into base and half way up the sides of
the springform tin.  refrigerate while making filling.

using a spoon, stir the jelly and boiling water together
until the crystals are dissolved. stir in the lemon juice.

using an electric mixer, beat the cream cheese till smooth.

beat in the jelly until well combined.

pour into base.

refrigerate until set.

decorate as desired

PEANUT BUTTER CARAMEL SLICE....no bake


2 packets milk coffee biscuits, crushed
1 1/2 cups dessicated coconut
1/2 cup crushed nuts
125 grams butter, melted
1 tin condensed milk

1/3 cup golden syrup
2 cans condensed milk
1 cup smooth peanut butter

300 grams dark chocolate chips
1 tablespoon canola oil

lightly grease and line a lamington tin (30 x 21 cm / 12 x  8
inch approx.) with baking paper

in a bowl, mix the biscuits, coconut, crushed nuts, butter
and condensed milk together until very well combined.

press into tin smoothing out to edges until tightly packed.
refrigerate while making filling.

in a saucepan, over low heat, mix the golden syrup, condensed
milk and peanut butter. stir till boiling. remove from heat.

spoon over the biscuit base,  smoothing to the edges.

refrigerate for 1 hour.

in a microwave proof bowl, melt the chocolate in 30 second
bursts, stirring after each.

when smooth, stir in the oil until well combined. pour over
filling.

refrigerate for at least 2 hours or until set.

bring to room temp. to cut.

cut in squares or bars to serve.

YOGHURT SCONES

3 cups self raising flour
85 grams butter
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 1/2 cups greek yoghurt

preheat oven to 190 c. line a baking tray with baking
paper.

place dry ingredients into a bowl and rub in the butter until
mix resembles breadcrumbs.

stir in the yoghurt.

place dough on a lightly floured board and knead just to
bring together.

pat dough out to about 1 inch thick and cut out rounds with a
scone cutter.

place on tray and cook until golden.

serve warm.

CHICKEN AND POTATOES IN GARLIC PARMESAN SAUCE

4 skinless chicken breasts,halved lengthwise
1 kilo medium potatoes, quartered
3 tablespoons butter
120 grams baby spinach

85 grams butter
6 teaspoons minced garlic
3 tablespoons cornflour
1 1/2 cups water
3 oxo chicken stock cubes
1 teaspoon italian herbs
3/4 cup thickened cream
3/4 cup grated extra sharp parmesan cheese
salt and pepper to taste

preheat oven to 190c.

in a frypan, using 2 tablespoons butter, brown the chicken.
remove from pan and place in colander to drain.

add the other tablespoon of butter to the liquid in the
frypan and saute the potatoes until just coloured. add the
spinach and cook until just wilted.

lightly spray a large, deep baking dish with cooking spray.

place the chicken into the dish and cover with the potatoes
and spinach. put aside.

wipe out the pan to make the sauce.

mix the water and stock cubes together.

over  medium heat, melt the butter in the pan and add the
garlic. saute till fragrant.

whisk in the flour. gradually whisk in the stock mix.

add the cream, herbs, parmesan and salt and pepper. stir till
just boiling and well combined.

pour the sauce over the chicken and potatoes.

cook for approx. 1 hour until the potatoes are soft.

serve with rice.