CINNAMON SCROLL MUFFINS

2 cups self raising flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 tablespoons melted butter, cooled
1 egg
1 cup milk

FILLING
1 cup brown sugar, not packed
3 teaspoons ground cinnamon
3 tablespoons melted butter

preheat oven 190 c.  line  a 12 hole muffin tin with paper
liners, (or a 6 hole texas muffin tin ).

in a large bowl, place the flour, sugar and salt.

in a separate bowl, mix the butter, egg and milk.

stir the egg mix into the dry mix until just combined.

mix the filling ingredients together. lightly fold half the
mix into the batter.

evenly divide the batter into the paper liners and sprinkle
each with the rest of the filling mix.

cook for 12 - 15 minutes for 12 hole or  approx. 20 - 25 minutes for texas size. should be bouncy to touch on  top and a skewer should come out clean.

cool in tin for 5 minutes then remove to wire rack to cool
completely.

ice.

ICING

1 cup icing sugar
1 tablespoon butter
1 teaspoon vanilla
milk

mix the icing sugar, vanilla and butter together to make a
slightly thin paste.  spoon over muffins.

serve with butter.

HUNGARIAN LANGOS

2 1/2 cups plain flour
1 teaspoon instant dried yeast
1/2 teaspoon salt
1 cup lukewarm water

canola oil for frying

garlic butter
sour cream
shredded tasty cheese

place the dry ingredients into a bowl. mix in the water and bring together.

place dough on a floured board and knead till smooth. place back into bowl, cover with a teatowel and let it rise for 40 minutes.

punch down the dough and make 8 balls. flatten each ball out with your hand. 

using you fingers, stretch each ball out into a round disc, leaving the centre thinner than the sides. rest the discs for 30 minutes.

on medium heat, heat  about an inch of oil in a large frypan .

cook 1 disc at a time until golden on one side. flip over to cook the other side. place on paper towel to drain.
continue with the rest of the discs.

while hot, spread the top of each with garlic butter then the sour cream.  sprinkle with the shredded cheese.

serve immediately.

ST CLEMENTS JELLY CHEESECAKE

200 grams milk coffee biscuits, crushed
50 grams dessicated coconut
finely grated rind 1 orange
135 grams butter, melted

500 grams cream cheese, room temp.
2 tablespoons lemon juice
1 packet orange jelly crystals
1 cup boiling water


grease sides and line base of 23 cm (9 inch) springform tin.

mix the biscuits, coconut, rind and butter together until
well combined.  press into base and half way up the sides of
the springform tin.  refrigerate while making filling.

using a spoon, stir the jelly and boiling water together
until the crystals are dissolved. stir in the lemon juice.

using an electric mixer, beat the cream cheese till smooth.

beat in the jelly until well combined.

pour into base.

refrigerate until set.

decorate as desired

PEANUT BUTTER CARAMEL SLICE....no bake


2 packets milk coffee biscuits, crushed
1 1/2 cups dessicated coconut
1/2 cup crushed nuts
125 grams butter, melted
1 tin condensed milk

1/3 cup golden syrup
2 cans condensed milk
1 cup smooth peanut butter

300 grams dark chocolate chips
1 tablespoon canola oil

lightly grease and line a lamington tin (30 x 21 cm / 12 x  8
inch approx.) with baking paper

in a bowl, mix the biscuits, coconut, crushed nuts, butter
and condensed milk together until very well combined.

press into tin smoothing out to edges until tightly packed.
refrigerate while making filling.

in a saucepan, over low heat, mix the golden syrup, condensed
milk and peanut butter. stir till boiling. remove from heat.

spoon over the biscuit base,  smoothing to the edges.

refrigerate for 1 hour.

in a microwave proof bowl, melt the chocolate in 30 second
bursts, stirring after each.

when smooth, stir in the oil until well combined. pour over
filling.

refrigerate for at least 2 hours or until set.

bring to room temp. to cut.

cut in squares or bars to serve.

YOGHURT SCONES

3 cups self raising flour
85 grams butter
1 1/2 teaspoons baking powder
1 1/2 tablespoons sugar
1 1/2 cups greek yoghurt

preheat oven to 190 c. line a baking tray with baking
paper.

place dry ingredients into a bowl and rub in the butter until
mix resembles breadcrumbs.

stir in the yoghurt.

place dough on a lightly floured board and knead just to
bring together.

pat dough out to about 1 inch thick and cut out rounds with a
scone cutter.

place on tray and cook until golden.

serve warm.

CHICKEN AND POTATOES IN GARLIC PARMESAN SAUCE

4 skinless chicken breasts,halved lengthwise
1 kilo medium potatoes, quartered
3 tablespoons butter
120 grams baby spinach

85 grams butter
6 teaspoons minced garlic
3 tablespoons cornflour
1 1/2 cups water
3 oxo chicken stock cubes
1 teaspoon italian herbs
3/4 cup thickened cream
3/4 cup grated extra sharp parmesan cheese
salt and pepper to taste

preheat oven to 190c.

in a frypan, using 2 tablespoons butter, brown the chicken.
remove from pan and place in colander to drain.

add the other tablespoon of butter to the liquid in the
frypan and saute the potatoes until just coloured. add the
spinach and cook until just wilted.

lightly spray a large, deep baking dish with cooking spray.

place the chicken into the dish and cover with the potatoes
and spinach. put aside.

wipe out the pan to make the sauce.

mix the water and stock cubes together.

over  medium heat, melt the butter in the pan and add the
garlic. saute till fragrant.

whisk in the flour. gradually whisk in the stock mix.

add the cream, herbs, parmesan and salt and pepper. stir till
just boiling and well combined.

pour the sauce over the chicken and potatoes.

cook for approx. 1 hour until the potatoes are soft.

serve with rice.

TUNA POT PIE

2 x 425 gram cans tuna, drained
1 onion, diced
1 small red capsicum diced
2 sticks celery, diced
3 teaspoons minced garlic
125 grams corn kernels, drained
1 jar leggos bechamel sauce
2 cups shredded tasty cheese, packed
salt and pepper to taste

1 1/2 sheets puffed pastry, thawed
milk to brush

preheat oven to 200 c.  lightly spray 9 x 13 baking dish with
cooking spray.

spray a large frypan with cooking spray and saute the onion,
capsicum, celery and garlic, stirring until onion is translucent.

add the corn, tuna, bechamel sauce and cheese and cook,
stirring, on low heat until cheese is melted. add salt and pepper.

spoon into baking dish, leveling out to sides.

join the pastry together to make one piece and place over the
top of the tuna. tuck the sides down lightly. brush lightly with milk.

cook for approx 25 minutes or until puffy and golden.