VERY BANANA CHOC CHIP MUFFINS

1 1/2 cups sugar
113 grams butter, soft
2 eggs
1 cup sour cream
4 large very ripe bananas, mashed
2 teaspoons vanilla
2 cups self raising flour
1 teaspoon bicarb soda
1/2 teaspoon salt
1 cup chocolate chips

preheat oven to 180 c. line 2 x 12 hole muffin tins
with paper patty pans. the amount you will make depends
on the size of the patty pans you use. I used medium sized.

using an electric mixer, beat together the sugar, butter,
eggs and sour cream until well combined.

beat in banana and vanilla until well combined.

beat in the flour, bicarb and salt until well combined.

stir in choc chips.

3/4 fill each patty pan and bake for 20 -25 minutes until golden
on top and a skewer comes out clean.

cool.  ice.

ICING

3 cups icing sugar
1 heaped tablespoon butter, soft
2 tablespoons cocoa, sifted
approx 1/3 cup milk

choc chips to decorate

mix all together (except choc chips), adding milk a little at a time until you have
a spreadable paste. (if you add too much milk, just add some more icing sugar)

spoon or pipe on muffins. sprinkle with choc chips.

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PENNE WITH SAVOURY CHICKEN SAUCE

1 kilo chicken fillets, diced
500 gram jar sundried tomatoes
8 rashers shortcut bacon, diced
1 large onion, finely diced
3 teaspoons minced garlic
1200 mls thickened cream
100 grams fresh baby spinach
salt and pepper to taste

500 gram penne

in a large frypan, saute chicken till just cooked. drain, remove from pan and put aside.

drain and lightly rinse the tomatoes. blitz or finely chop.

using the same frypan, saute the tomatoes, onions, garlic and bacon until
onion is translucent. add the cream and bring to the boil stirring.

reduce heat and add the chicken back to the pan. simmer while penne is cooking.

cook the penne according to directions on packet.

in the last 5 minutes of cooking, add the spinach to the sauce, stirring to combine.

add the salt and pepper.

serve.

NOTE: I freeze any left over sauce.

BANANA SCONES...with cinnamon honey butter

3 cups self raising flour
1/2 cup caster sugar
50 grams butter, softened
2 large very ripe bananas, mashed
1/2 cup milk

preheat oven to 190 c. line 2 baking trays with baking paper.

place the sugar, flour and butter into a large bowl. using 2 knives,
cut the butter through until you can no longer see it.

mix in the bananas and milk.  use your hands to bring to a soft dough
making sure all ingredients are incorporated.  turn onto a lightly floured
board.

knead lightly then pat out to 1 1/2 cm thick. cut into rounds with a
scone cutter.  shape the offcuts together and pat out again to 1 1/2 cm
thickness and cut into more rounds.

place scones on trays and cook for 15 minutes or until golden on top
and cooked on bottom.

serve warm with the butter.

NOTE. these do not rise as high as normal scones.

CINNAMON HONEY BUTTER

226 grams butter, softened
1/4 cup honey
1/4 cup icing sugar
2 teaspoons ground cinnamon

using an electric mixer, cream the butter with the honey.

add in the icing sugar and cinnamon and beat till well combined.

store leftover butter in fridge.

BAKED BANANA DOUGHNUTS

1 1/2 cups sugar
1 cup sour cream
113 grams butter, softened
2 eggs
4 ripe bananas, mashed
2 teaspoons vanilla
2 cups plain flour
1 teaspoon bicarb soda
1 teaspoon baking powder
1/2 teaspoon salt

preheat oven to 180 c.
grease and flour ovenproof 12 hole doughnut trays.

using an electric mixer, beat together sugar, sour cream, eggs and butter till creamy.

beat in bananas and vanilla.

add flour, salt, baking powder and baking soda.

beat 1 minute.

using  a piping bag or teaspoon, 1/2 fill each doughnut hole with mix.

cook approx. 10 minutes or until a skewer comes out clean.

cool and ice.

ICING

2 cups icing sugar
1 tablespoon "nestles" banana quik
1 tablespoon soft butter
milk

sprinkles

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

thinly ice the doughnuts and sprinkle with the sprinkles.

MEATLOAF

1 1/2 kilo mince steak
1 onion, finely chopped or grated
2 carrots, finely chopped or grated
2 packets french onion soup
1 cup dried breadcrumbs
3 tablespoons tomato sauce
2 eggs

extra tomato sauce

preheat oven to 180 c.

mix all ingredients (except the extra tomato sauce) together
until well combined.

place into a large loaf pan and level out to sides of tin.

lightly cover the top with the extra tomato sauce.

cook for  1 1/2 hours or until cooked through.

about 3/4 through cooking, drain off any fat that is gathering in tin
and then again before removing from tin when cooked.

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CHICKEN AND MUSHROOMS IN GARLIC SAUCE

5 skinless chicken breasts, whole
250 grams mushrooms, sliced
6 tablespoons garlic butter (store bought or homemade)
1 teaspoon minced garlic
2 oxo chicken chicken stock cubes
salt and pepper to taste

on a medium low heat, melt the garlic butter in a large, lidded frypan. (I used an electric
banquet frypan).

place the chicken breasts into the pan and cover with lid. cook for 10 - 15 minutes,
depending on size.

turn chicken over then add the mushrooms, minced garlic, crumbled stock cubes
and salt and pepper.  cover and cook till chicken is cooked through, basting with some sauce
occasionally.

remove chicken to plates to rest.  turn heat up and reduce the sauce  a little.

pour some sauce over the chicken and serve.

RAINBOW COOKIES

250 grams butter, softened
1/2 cup sugar
1/2 can condensed milk
2 1/2 cups self raising flour
6 drops yellow food colour
6 drops blue food colour
6 drops green food colour
6 drops pink food colour

1 packet raspberry lollies
1 packet freckles lollies

preheat oven to 180 c. line 2 baking trays with baking
paper.

using an electric mixer, cream butter and sugar.

add condensed milk and beat until well combined.

fold in flour till well combined.

separate dough into 4 even balls. place the yellow colour in 1 ball
and knead until colour is well combined. continue with the rest of the balls and colour.

using a rolling pin, place a ball between 2 sheets of baking paper and
roll into a thin rectangle. continue with the rest of the balls.

discard the top piece of baking paper and trim each rectangle to the same size
keeping the bottom piece of paper intact. keep the off cuts of dough.

place one rectangle on top of the other, keeping the bottom piece on the baking paper.
(turn the rectangle paper side up and carefully place on bottom rectangle.
peel paper off. continue with rest).

starting on the long side of the 4 layer rectangle, carefully roll up like a scroll.

cut into 18 even pieces and place on 2 trays, 9 to a tray. place a raspberry
lolly in the middle of each piece.

cook for 10 - 12 minutes or until just starting to brown. cool on tray
for 5 minutes then remove to wire rack to cool completely.

to use the left over dough.....

FRECKLES COOKIES

roll the dough into walnut size balls. place on a baking tray.

lightly flatten each ball and place a freckle lolly on top.

cook 180c for 10 - 12 minutes or until just starting to brown.

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

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