MEXICAN CHOCOLATE CAKE

1 1/2 cups self raising flour
1 cup sugar
1/2 cup cocoa, sifted
2 teaspoons ground cinnamon
1 teaspoon bicarb soda
1/4 teaspoon chilli powder
1/2 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon brown vinegar
1 tablespoon vanilla

preheat oven to 180 c (350 f.) line bottom and grease and flour sides of 20cm (8 in.) round cake tin.

place all ingredients into a bowl and using an electric mixer on low, beat until well combined.  (can use a spoon also).

pour into cake tin and cook for approx. 30 minutes or until a skewer comes out clean.

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

ice.

ICING

250 grams butter, soft (8 oz)
3 cups icing sugar
1/2 cup cocoa, sifted
2 tablespoons milk

mix the cocoa and icing sugar together.

using an electric mixer beat the butter till smooth then add half the icing sugar mix. beat until well combined.

add the milk and the rest of the icing sugar mix. beat until well combined.

cut cake in half and spread half the icing across the bottom half of the cake. place the top on and spread with the rest of the icing.

decorate as desired.

MEXICAN SWEET BUNS
with or without bread machine



DOUGH
1/2 cup warm water
1/2 cup warm milk
80 grams butter, soft (1/3 cup)
1 teaspoon salt
1 egg, lightly beaten
3 1/2 cups plain flour
1 heaped teaspoon bread improver, optional
3 teaspoons instant dried yeast

TOPPING

1/3 cup sugar
57 grams butter, soft (1/4 cup)
1/2 cup plain flour
3 teaspoons ground cinnamon

line a lage baking tray with baking paper.

BREAD MACHINE.....
place ingredients into bread machine in order as recommended by the manufacturer.  set to dough cycle. dough should double in size.

when ready, punch dough down and divide into 12 equal sized pieces and roll each piece into a ball. place balls onto baking tray and cover the top of each ball with topping. place some cuts across the top of the topping. 3 one way then 3 across the other way (like noughts and crosses)
cover the tray with a teatowel and let rise for another 45 minutes. 

heat oven to 190 c (375 c) and cook  for 20 -25 minutes until golden.

TO MAKE TOPPING...using an electric mixer, cream butter and sugar. stir in flour and cinnamon until well combined. divide mix into 12 equal pieces and roll into balls.  flatten each ball to approx. 7 .5 cm (3 inch) circles.


BY HAND....
in a large bowl, dissolve yeast in warm water.
stir in milk, sugar, butter, salt, egg and 2 cups of the flour.

using an electric mixer, beat until smooth.

stir in remaining flour. if dough is too sticky, add a little more flour.

turn onto a lightly floured surface and knead until smooth and elastic.

place in a large greased bowl, then turn greased side up.
cover and let rise in a warm place until double, about 1 1/2 hours.

follow rest of the directions for bread machine from punch down.

BROWN SUGAR MAYONNAISE CAKE....one bowl

2 cups self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon salt
1 cup brown sugar, packed
1/4 cup white sugar
1 cup milk
1 cup real egg mayonnaise
2 teaspoons vanilla

preheat oven to 180c. (350 f.) line a 9 x 13 in. baking dish with baking paper.

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

pour into baking dish and cook 40 -45 minutes, until golden on top and a skewer comes out clean.

leave in baking dish on a wire rack to cool for 10 minutes then remove cake to wire rack to cool completely.

ice.

ICING

3 cups icing sugar
2 slightly heaped tablespoons soft butter
milk

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

decorate as desired.

CREAM BUNS with JAM OR NUTELLA

1 cup warm milk
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons cinnamon
1/2 cup sugar
1/2 teaspoon salt
450 grams plain flour
1 egg
85 grams butter, room temp., cubed

jam for filling
nutella for filling
whipped cream

combine yeast and milk. put aside till foamy.

*in a mixing bowl. combine the cinnamon, sugar, salt and
flour.

add the yeast mix and egg. using an electric mixer on low,
beat to combine.

gradually add butter. once all butter has been added, turn
speed up to medium and beat until dough is smooth and soft.
if too sticky add a little more flour (about 50 grams).

form the dough into a ball and place into a greased bowl.
place in a warm spot and let rise until doubled.

divide dough into 18 even sized pieces and roll into balls.

place each ball on a tray lined with baking paper. cover tray
with a teatowel and put aside to rise for another hour.

heat the oven to 200 c. (400 f.). 

cook for 8 - 10 minutes  until golden on top.

place buns on a wire rack to cool.

when cold, using  a serrated knife, cut a piece out of the
top of each bun, leaving a hole to fill. (keep top).

fill each hole with jam or nutella and pipe  whipped cream
over the top of each hole. place the cut off top on top of
the cream and dust with icing sugar.

* ALTERNATIVELY place  all the dough ingredients into a bread
machine EXCEPT THE BUTTER, on dough setting. when the dough
has come together, gradually add the butter, ( add more flour if dough is too sticky) then let the
machine finish. I added the extra flour.

follow instructions from there.

CAESAR CHICKEN

4 skinless chicken breasts
1 cup caesar salad dressing
1/2 cup sour cream
1 cup grated extra sharp parmesan cheese
ground black pepper

preheat oven to 180 c. (350 f.) lightly spray a medium baking
dish with cooking spray.

spray a frypan with cooking spray. on medium  heat, saute
chicken breasts until changed colour. drain and put aside.

mix the salad dressing and sour cream together until well
combined.

spread 2 tablespoons of the salad dressing mix over the base
of the baking dish. sprinkle with a little of the parmesan
cheese.

place the chicken into the dish and sprinkle with half of the
parmesan cheese that is left and a sprinkling of pepper.

pour the rest of the salad dressing mix over the chicken
making sure all the chicken is covered.  sprinkle the rest of
the cheese over the top.

cook for approx. 30 minutes , until browned on top and the chicken is cooked through.

serve with vegies of choice.

CAJUN HONEY BUTTER AND GARLIC PORK FILLET

500 - 600 grams pork fillet (app 1.3 - 1.5 pound)
2 teaspoons cajun seasoning
4 tablespoons butter
2 tablespoons honey
1 teaspoon minced garlic



preheat oven to 190 c (375 f.)

sprinkle both sides of the pork with the cajun seasoning.
lightly rub in.

in an oven proof/stove top frypan or large pot, over medium
heat, melt the butter and honey together.  add garlic.

place pork into melted honey butter and brown each side for 5
minutes.

place pot/pan in oven and cook, uncovered, for 20 - 30
minutes. depending on thickness, may take longer.

remove pot from oven and transfer pork to a plate. cover with
foil.

place pot on stove top over medium heat. simmer about 5
minutes until sauce is slightly reduced.

drizzle sauce over meat to serve.

IRISH POTATO BREAD

3/4 cup mashed potato , cooled
(peeled, boiled,drained and mashed as is)

3/4 cup raw potato
(peeled, grated and squeezed of excess liquid)

1 egg
1 egg white
1/3 cup canola oil
3/4 cup milk
1/2 cup grated extra sharp parmesan cheese
1 teaspoon garlic powder
3 1/4 cups self raising flour
1 teaspoon baking powder
1 teaspoon salt

preheat oven to 190 c. lightly oil a 20 cm  (8 inch) cast iron pan or normal cake tin. I used cast iron.

place all the potatoes in a large bowl and stir to combine.

stir in the egg, egg white, cheese, garlic powder, milk and oil until well combined.

stir in the flour, baking powder and salt, working to a soft dough.

tip onto a lightly floured board and knead  till just smooth 6 - 7 times.  form into a ball and place in pan/tin.

using a sharp knife, cut a cross into the top of the dough.

cook for approx. 45 minutes or until golden on top

serve with butter.