EASY APPLE COBBLER....gluten free


1 x 800 gram can pie apples (28 oz)
1 packet vanilla gluten free cake mix
226 grams butter, melted (1 cup)
1/4 cup brown sugar
2 tablespoons cinnamon

preheat oven to 180 c. (350 f.)  lightly grease 9 x 13 baking
dish.

spread apples evenly across the bottom of the baking dish.

sprinkle the dry cake mix evenly across the apples.

pour the butter all over the cake mix then sprinkle with the
sugar and cinnamon.

cook for approx 50 - 60  minutes until nicely browned and
bubbly.

BANANA BREAD.......gluten free


1 1/4 cups sugar
2 eggs
1/2 cup oil
4 small over ripe bananas, mashed
2 tablespoons sour cream
1 teaspoon vanilla
2 cups gluten free plain flour
1 teaspoon bicarb soda
1 teaspoon cinnamon, optional
1/2 teaspoon salt

preheat oven to 180 c. (350 f.)  grease sides and line bottom
of a loaf tin.

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

beat in the oil then the bananas, sour cream and vanilla.

fold in the flour, bicarb, baking powder, cinnamon and salt.

pour into tin and cook for approx. 60 -70  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.

CITRUS COCONUT COOKIES......gluten free

113 grams butter, softened (1/2 cup)
1 cup sugar
1 egg
finely grated rind 1 lemon
finely grated rind 1 orange
2 tablespoons lemon juice
2 1/3 cups gluten free plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon salt

coconut flakes to roll

preheat oven to 180 c. (350 f.). line baking trays with baking paper.

using an electric mixer, cream butter and sugar.  add egg and beat until well combined.

beat in rinds and juice then the flour, baking powder, bicarb soda and salt.

tip some coconut flakes into a bowl.

drop heaped teaspoons of mix into the coconut and roll to coat.

place dough onto trays leaving room to spread.

cook for approx. 15 - 18 minutes until golden.

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

makes approx. 30

CRUNCHY BAKED WINGS with sticky sauce

1 1/2 kilo chicken wingettes/drumettes
2 level tablespoons baking powder
3/4 teaspoon table salt
1/2 teaspoon pepper

SAUCE

1 teaspoon canola oil
1 teaspoon minced garlic
1 tablespoon sweet chilli sauce
2 tablespoons honey
4 tablespoons brown sugar
5 tablespoons smokey barbecue sauce
1 tablespoon "fountain" spicy red tomato sauce

spring onions and sesame seeds to serve.

preheat oven to120 c.(250 f.) place a wire rack on a large baking tray.

thoroughly dry each wingette/drumette with paper towel then place in a large bowl.  add the baking powder, salt and pepper, tossing to combine.

place each wing in a single layer on the rack skin side up. place on a lower shelf in the oven and cook for 30 minutes.

turn oven temp up to 220 c (425 f.) and place the tray on a higher oven shelf. cook for approx. 45 minutes or until wings are golden.

when wings are almost cooked....place the sauce ingredients into a small saucepan and bring to the boil stirring.  reduce heat and simmer until sauce thickens slightly approx. 5 minutes.

place wings into a large heat proof bowl and pour over the sauce, tossing to coat.

sprinkle with spring onions and sesame seeds to serve.

MEDITERRANEAN CHICKEN

1 kilo skinless chicken breasts, halved lengthways
1 kilo potatoes, large diced
1 onion, sliced
4 heaped teaspoons minced garlic
310 grams roasted red peppers, cut into strips
250 grams cherry tomatoes
200 grams button mushrooms.
220 grams black olives, pitted
110 gram jar capers, drained
fresh oregano
salt and pepper to taste
olive oil

parmesan cheese to serve, otpional

preheat oven to 200 c.

in a large, deep frypan, in 2 tablespoons of olive oil, saute the potatoes, onions, garlic and mushrooms until onions are translucent.

place into a large baking dish. put aside.

season both sides of the chicken with salt and pepper then in the same frypan, saute until changed colour..

stir chicken into the potato mix along with the peppers, tomatoes, capers, olives and a few sprigs of oregano.  drizzle with  some more olive oil.

place in oven and cook 45 - 55 minutes or until potatoes are soft. add salt and pepper to taste.

serve. sprinkle with parmesan cheese if desired.

gluten free....LEMONADE AND CREAM SCONES

4 cups gluten free self raising flour
3/4 cup thickened cream
1 egg
1 cup lemonade

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

add egg to cream. add more cream if needed to make up to 1
cup. beat lightly.

add cream mix and lemonade to flour, stirring till well
combined.  turn onto floured board.

knead lightly then pat out to 2 cm. thick.  cut with a
floured scone cutter.

place closely together on a tray and cook for approx 15 - 20
minutes until golden.

serve straight from the oven with topping of choice.

CHOCOLATE SYRUP BROWNIES....gluten free

113 grams butter, softened
1 cup sugar
1 1/2 cups HERSHEYS chocolate syrup
4 eggs
1 1/4 cups gluten free 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.

CREAMY CAKE MIX LEMON SLICE


BASE

1 packet lemon cake mix
75 grams butter, soft (1/3 cup)
1 egg

FILLING

250 grams cream cheese, soft (8 oz)
1 cup icing sugar
rind 2 lemons finely grated
2 tablespoons lemon juice
2 eggs
1 teaspoon vanilla

TOPPING

125 grams cream cheese, soft (4 oz)
1/2 cup icing sugar
finely grated rind 1 lemon
1 tablespoon lemon juice

toasted coconut

preheat oven to 180 c. (350 f.) line base and sides of 9 x 13
baking dish.

FOR THE BASE...stir the cake mix, butter and egg together
until well combined.  press into bottom of baking dish.  put
aside.

FOR THE FILLING...using an electric mixer, beat cream cheese
till smooth.  beat in the icing sugar, juice and rind then
the eggs and vanilla until well combined. 

spread over the base.

cook for 25 - 30 minutes until filling is set.  cool
completely in dish.

FOR THE TOPPING... beat the cream cheese until smooth then
beat in the icing sugar, juice and rind.

spread over the top of the filling and sprinkle with toasted
coconut.

refrigerate until firm.

cut into squares to serve.

FLOURLESS COCONUT SPICE CAKE

1 1/2 cups almond meal
3/4 cup shredded coconut
3/4 cup caster sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarb soda
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon vanilla essence
pinch salt
4 large eggs, separated
1/4 cup canola oil
2 tablespoons milk

preheat oven to 180 c. (350 f.)  line base and grease sides
of 23 cm. (9 inch) cake tin.

place everything except for the eggs whites into a bowl. 
stir until well combined. put aside.

using an electric mixer, beat the egg whites until soft peaks
form.

fold the egg whites into the batter until well combined.

pour into tin. cook for 40 - 45 minutes or until golden on
top and a skewer comes out clean. (if browning to quickly,
cover with a piece of foil).

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

ice.

ICING

2 cups icing sugar
1 tablespoon butter
approx 3 tablespoons milk
1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon to sprinkle
coconut to sprinkle

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

spread over cake and sprinkle with cinnamon and coconut.

cut into squares to serve.