GERMAN POTATOES

6 potatoes,peeled and diced
2 large onions, sliced
6 rashers bacon, diced
3 heaped teaspoons minced garlic
1 teaspoon garlic powder
1 teaspoon onion salt
2 tablespoons canola oil
600 ml thickened cream
salt and pepper to taste

par boil potatoes until just starting to soften. (I use the microwave). drain

in a large fry pan, fry the potatoes, onions, bacon and garlic in the oil.

when the onion is transparent and the potatoes are turning  brown, add the cream, onion salt and garlic powder.

on a low heat, allow the cream to reduce a bit then add salt and pepper to taste.

serve on their own or as a side.

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BANANA POPPERS

1 3/4 cups plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1/2 cup brown sugar, packed
1/3 cup oil
1 egg
1 teaspoon vanilla
3/4 cup mashed banana
1/2 cup milk


113 grams butter
2/3 cup sugar
2 tablespoons cinnamon

preheat cake pop machine.

preheat oven to 180 c if using mini muffin tins.


combine all dry ingredients.

combine wet ingredients in another bowl.

add wet ingredients to dry ingredients and mix till well combined.

place teaspoonfuls into cake pop machine and cook about 5 minutes or until a skewer comes out clean.

or 3/4 fill holes in mini muffin tins.
cook in oven about 10 minutes or until a skewer comes out clean.

while the poppers are cooking, melt the butter in a largish bowl in the microwave and mix the cinnamon and sugar together in another largish bowl.

as soon as the poppers are cooked, quickly roll them in the butter then the cinnamon sugar.

NOTE: these can also be made with pumpkin instead of the banana.


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COCONUT BOUNTY BALLS

5 cups shredded coconut
1 can nestles condensed milk
375 grams  dark cooking chocolate

mix the coconut and condensed milk together until well combined.

roll into walnut sized balls and place on a tray lined with baking paper.

place in fridge for 1 hour to set.

in a heat proof bowl over a pot of boiling water, melt chocolate, stirring till smooth.  cool.

using a skewer and a spoon, dip coconut ball in chocolate, use the spoon to coat any bits you missed.  shake off excess and place back onto tray with baking paper. fill in the skewer hole with a drip of chocolate.

allow to set then place in container and store in cool place.

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APPLE CINNAMON DOUGHNUTS

1 small granny smith apple (approx 115 - 120 gram)
200 grams greek yoghurt
2 cups self raising flour



deep fryer.

peel and finely grate the apple

mix flour, apple and yoghurt together. depending on apple, may need a bit more flour

knead dough on floured board till smooth.

roll into balls and deep fry on medium heat until golden brown and cooked through.

roll in cinnamon sugar.

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CHOCOLATE STRAWBERRY AND NUTELLA DOUGHNUTS

1 1/2 cups self raising flour
1 tablespoon cocoa, sifted
175 gram tub strawberry yoghurt

nutella and sugar to serve

mix the flour, cocoa and yoghurt together.

knead till smooth.  roll into 12 balls

deep fry on medium heat till cooked.

roll in sugar.

using a squirt bottle, fill doughnuts with nutella.

serve warm.



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HONEY BUN CAKE

1 packet vanilla cake mix
3/4 cup canola oil
4 eggs
236 ml sour cream

1 cup brown sugar
1 tablespoon cinnamon

preheat oven to 170c

line a 9 x 13 oven proof dish with baking paper.


combine cinnamon and sugar

combine cake mix, oil, eggs and sour cream and whisk by hand till smooth.

pour 1/2 the mix into dish amd sprinkle, evenly with the cinnamon sugar

cover with rest of the mix.

swirl a knife through mix.

cook for 40 minutes or until a skewer comes out clean.

ice.

ICING

2 cups icing sugar
4 tablespoons milk
1 tablespoon vanilla extract

mix all together and ice cake while still warm.  serve warm

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EASIEST LEMON DOUGHNUTS

1 1/2 cups self raising flour
1 tub (150 gm) thick and creamy lemon cream yoghurt


lemon curd and cinnamon sugar to serve

mix the flour and yoghurt together until combined. knead till smooth

roll into 12 even sized balls.

heat oil in fry pan or deep fryer on a medium heat  and cook until nicely browned and cooked inside. if cooking too quickly, turn heat down.

remove from pan/fryer and roll in cinnamon sugar.

using a squirt bottle, fill doughnuts with lemon curd.

serve warm.

NOTE: this recipe is my adaptation from the 2 ingredient dough recipe which is self raising flour and greek yoghurt. same amounts as above.

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