CHOCOLATE MAYONNAISE CAKE


2 cups self raising flour
1 cup sugar
1 teaspoons bicarb soda
1/2 teaspoon salt
3 tablespoons cocoa, sifted
1 cup whole egg mayonnaise
1 teaspoon vanilla
1 cup water.

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

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

pour into tin and cook for 45 - 50 minutes or until a skewer
comes out clean.

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

ice and decorate as desired.

POTATO SCONES

with easy blackberry jam



3 cups self raising flour
1 teaspoon salt
2 teaspoons sugar
4 1/2 tablespoons cold butter
1 1/2 cups mashed potato (mashed with milk and butter)
1/2 cup milk
1 egg

preheat oven to 200 c. (400 f.) line a large baking tray with
baking paper.

in a large bowl, combine the flour, salt and sugar. rub in
butter until mixture resembles coarse bread crumbs.

combine potato, milk and egg. stir into flour mixture until a
soft dough forms. add a little more milk (or flour) if needed.

turn onto a floured board and knead gently. Gently pat out
dough to about 2 cm. thick (3/4 inch).

using a scone cutter, cut out rounds, roll excess dough into
a ball and flatten out to 2 cm. again. cut out more rounds.  continue.

cook for 20 - 25 minutes or until golden brown.

I served them with easy homemade blackberry jam.

JAM

250 grams frozen blackberries
1 cup caster sugar
1 tablespoon lemon juice.

sterilize 1 x 300 ml jar and metal lid.(10.5 oz)

place a saucer or small plate into the freezer.

place all ingredients into a small saucepan. stir on low heat
until sugar is dissolved then raise heat to medium. still
stirring, bring to boil and cook for 10 minutes. remove from
heat.

remove saucer from freezer and drop a spoonful of jam onto
it. leave for a couple of minutes. turn saucer upside down.
if jam stays put, it's ready. if it doesn't, place saucer
back in freezer, place pot back on stove and boil the jam for
another minute or so. retest.

place hot jam into HOT sterilized jar. put lids on straight
away. turn jar upside down which creates a seal.
cool completely.

TO STERILIZE JAR...preheat oven to 100 c. (210 f.)
wash jar and lid in hot soapy water. rinse with hot water.
place jar and lid upside down in the oven for at least 20
minutes. only remove when jam is ready.

LEMON PIKELETS

1 1/2 cups self raising flour
finely grated rind small lemon
1 tablespoon sugar
1 egg
1 3/4 cups milk
pinch salt


using an electric mixer, beat the flour, sugar, rind, egg, salt and 1 1/2 cups milk together until well combined.

cover bowl and let sit in a cool place for about 30 minutes so the lemon flavour has time to infuse.

when ready, using the electric mixer, beat in the other 1/4 cup of milk.

heat  a fry pan or griddle on medium heat. spray lightly with cooking spray or grease with butter.  spoon  1 1/2 - 2 tablespoons batter to form a circle. continue to spoon batter until the fry pan or griddle is reasonable full, leaving enough space to be able to flip.

once bubbles have formed on top and the bottoms are brown, flip each pikelet. cook till golden. remove from heat and place on wire rack. continue with rest of batter.

if browning too fast, lower heat.

serve warm or cold.

I used the really easy raspberry jam (recipe under this one)
and cream to serve.

REALLY EASY RASPBERRY JAM

250 grams frozen raspberries (8 oz)
1 cup caster sugar
1 tablespoon lemon juice

sterilize 1 x 300 ml jar and metal lid.(10.5 oz)

place a saucer or small plate into the freezer.

place all ingredients into a small saucepan. stir on low heat until sugar is dissolved then raise heat to medium. still stirring, bring to boil and cook for 10 minutes. remove from heat. 

remove saucer from freezer and drop a spoonful of jam onto it. leave for a couple of minutes.  turn saucer upside down. if jam stays put, it's ready.  if it doesn't, place saucer back in freezer, place pot back on stove and boil the jam for another minute or so. retest.

place hot jam into HOT sterilized jar. put lids on straight away. turn jar upside down which creates a seal.

cool completely.

TO STERILIZE JAR...preheat oven to 100 c. (210 f.)
wash jar and lid in hot soapy water. rinse with hot water.
place jar and lid upside down in the oven for at least 20 minutes. only remove when jam is ready.

CHOCOLATE PEANUT BUTTER BANANA BREAD

3 medium bananas, very ripe, mashed
1/3 cup smooth peanut butter
1/2 cup canola oil
1 cup sugar
2 eggs
1/2 cup milk
1 3/4 cups self raising flour
1/2 cup cocoa, sifted
1 teaspoon bicarb soda

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

in a large bowl, place the bananas, peanut butter, oil, sugar, eggs and milk.  using a spoon, mix until well combined.

fold in the flour, cocoa and bicarb soda until well combined.

pour into tin.

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

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

serve as is or toasted in a sandwich press or under the griller. slather with butter.