APPLE CUSTARD CAKE (dessert)

cake
190 grams butter, softened
3/4 cup caster sugar
2 eggs
1 1/2 cups  self raising flour
1/2 cup custard powder
1 cup milk
1 teaspoon vanilla


filling
400 gram can pie apples
1 tablespoon caster sugar
2 teaspoons cinnamon
2 cups pauls double thick vanilla custard

preheat  oven to 180 c.
grease and line  24 cm springform tin with baking paper.

using an electric mixer, cream the butter and sugar. add eggs one at a time, beating
well after each addition.  add vanilla.

using mixer on low speed, beat in sifted flour and custard powder, alternating with the milk.

pour half of the mixture into the tin. place the apples evenly over the
top of the mix then sprinkle the apples with the sugar and cinnamon.

place the custard evenly over the top of the apples.

add the rest of the cake mixture  evenly over the top of the custard, making sure
it is spread to the edge of the tin.


cook for 50 - 60 minutes until nicely brown on top and  a skewer comes out clean.
(mine took the 60 minutes)

Cool completely in the tin.

serve at room temperature. dust with icing sugar to serve.

good with whipped cream or icecream

refrigerate left over cake.

CREAM PUFF CAKE



For the base

1 cup water
113 grams butter
1 cup plain flour
4 eggs

For the filling:

250 grams cream cheese, softened
2 packets cottees vanilla instant pudding
3 cups milk

For the topping:

300 mls thickened cream
1/2 cup icing sugar

Chocolate topping
strawberries


Preheat oven to 200 c. lightly grease a 9 x 13 baking dish


in a medium saucepan, melt butter in water and bring to a boil.

add flour and stir until a smooth ball.

cool slightly then using an electric mixer, beat in eggs, one at a time,
beating well after each addition.

spread into baking dish.

cook for 25-30 minutes or until golden brown. using a skewer, poke holes all
over the base and place back in the oven for 5  more minutes. remove from oven and
let cool in dish for 5 minutes then remove to wire rack to cool completely.

place back in tin when cold.


In a large bowl, using an electric mixer, mix vanilla pudding, milk and cream cheese.
beat until smooth.

pour filling over base. refrigerate for at least 20 minutes.

spread cream on top of vanilla pudding and refrigerate till needed.

drizzle with chocolate topping just before serving. add strawberries if desired.

BEIGNET

a french donut pronounced ben yay

7 grams active dry yeast
1/4 cup warm water
1 cup evaporated milk
1/2 cup canola oil
1/4 cup sugar
1 large egg
3 1/2 - 4  cups self-raising flour

oil for deep frying
icing sugar



in a large bowl, dissolve yeast in warm water.

add milk, oil, sugar, egg and 2 cups flour. using an electric mixer,
beat until smooth.

stir in enough remaining flour, a little at a time, to form a soft dough
(dough needs to be just sticky). do not knead.

cover with plastic wrap and refrigerate overnight or for about 8 hours.

turn onto a floured surface; roll into a 16 x 12-in. rectangle. (see note)

cut into 2 inch squares.

in a deep pot or deep fryer, heat oil to 375°. fry squares, a few at a time, until golden brown on both sides.

drain on paper towel.

dust both sides with icing sugar until well covered.

serve warm.

NOTE: dough can be refrigerated for 24 hours, so you can cook half of the dough today
and the other half tomorrow if desired.

LEMON OOEY GOOEY CAKE

CAKE
1 packet greens lemon cake mix*
113 grams butter, melted
2 large eggs

TOP
2 cups icing sugar
250 grams cream cheese, room temperature
2 large eggs
finely grated rind 1 lemon




preheat oven to 180 C. line a 30 x 24 cm (approx) baking dish with baking paper, leaving some over hanging the ends for easy removal.

in a large bowl, mix  all the cake ingredients until well combined. spread the batter evenly across the
bottom of the baking dish.

TOP

using an electric mixer, beat the sugar, cream cheese, eggs and lemon rind together until
well combined.

pour the cheese mix on top of the cake layer, spreading it evenly across the top.

cook for 30 to 35 minutes. The centre should still be gooey and will look undercooked.

let cool in the dish for 15 minutes then remove to wire rack to cool completely.

dust with some of the icing sugar from the cake mix.

*or any lemon packet cake.

STEAK WITH PEPPERS


1 kilo round steak
4 tablespoons olive oil
1 red pepper
1 green pepper
1 yellow pepper
2 onions
5 teaspoons minced garlic

SAUCE
2 packets gravox brown onion and garlic gravy
1/2 teaspoon ground ginger
1 teaspoon black pepper
2 cups water
4 tablespoons soy sauce


cut the steak into strips. put aside.

chop peppers and onion into 1 inch pieces.

add 2 tablespoons of oil to a large frypan and saute onion and peppers until
onion is translucent.

add minced garlic and continue cooking for 2 minutes.  put aside.

in another pan, heat 2 tablespoons olive oil on high heat.  add meat and quickly cook
until just brown, about 1 minute. REMOVE FROM HEAT.

Combine sauce ingredients in a jug and mix well.

return pan with vegetables to medium heat and add sauce mix.  stir till thickened.

add meat and any juices to the vegetables and stir to combine. cook for another minute
or till meat is heated through.

serve with rice

JALAPENO POPPERS


20 wooden toothpicks

250 grams cream cheese, softened
40 grams cheddar chilli cheese, finely grated (refer pic.)
20 jalapeno peppers halved lengthwise, seeded
2 packets coles streaky bacon (refer pic.)


preheat oven to 190 c. line baking tray with baking paper.
soak toothpicks in small bowl of warm water to prevent burning.

in small bowl, mix the cheeses until well combined. spoon mixture evenly into jalapeno halves.

cut each bacon slice in half. wrap 1 piece of bacon around each stuffed jalapeno half. secure with soaked toothpick and place on baking tray.

cook for 25 minutes or until bacon is cooked, cheese lightly brown and jalapenos have a slight crunch.

serve warm.

LEMON APPLE CRUMBLE CAKE

2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla
finely grated rind 1 small lemon
400 gram can pie apple

preheat oven to 180 c. grease and line bottom of 24 cm
springform tin.

place everything except the apples in a bowl.

using an electric mixer, beat until well combined.

pour into tin and place apple across the top.

sprinkle crumble all over the top of the cake.

cook for 45  minutes or until top springs back when lightly touched
and skewer comes out clean.


CRUMBLE
1/2 cup plain flour
1/4 cup brown sugar, packed
1/4 cup rolled oats
1 1/2 teaspoons cinnamon
56 grams butter, at firm room temperature

stir together the flour, sugar, oats and cinnamon. rub in the butter until
well combined.

good served warm with custard.