PIE MAKER DONUTS

1 1/2 cups self raising flour
1/3 cup sugar
3/4 cup milk
2 tablespoons canola oil
2 eggs
1 teaspoon vanilla

60 grams butter, melted
cinnamon sugar

strawberry or raspberry jam
nutella

place the flour, sugar, milk, oil, eggs and vanilla in a
bowl. whisk until well combined.

heat pie maker...NOT A DEEP CUP ONE.

almost fill pie maker cups with batter and place 1 teaspoon jam or nutella in centre.  (I used an icecream scoop to fill). close lid and cook until donut is lightly coloured and springs back to touch, about 5 minutes.

brush donuts with melted butter and roll in cinnamon sugar.

serve warm.

makes about 10.

WELSH CAKES

3 1/4 cups plain flour
226 grams cold butter (1 cup)
1 teaspoon baking powder
1 teaspoon allspice
1/2 teaspoon salt
1 cup sugar
1 cup sultanas
2 eggs, lightly beaten
5 tablespoons milk

icing sugar for dusting

place the flour, baking powder and salt into a large bowl.

rub in the butter until mix resembles breadcrumbs.

stir in the sugar, sultanas and  allspice.

stir in the eggs then the milk a little at a time until you
have a firm dough.

turn onto a floured board and knead to bring together.  pat
dough out to 6mm (1/4 inch) thick. use a 6.35 cm  (2 1/2
inch) scone cutter to cut out rounds.

heat a frypan on medium heat and brush with butter.  cook the
cakes until golden on the bottom then flip to cook other
side. turn down heat if browning too fast or the centre won't
be cooked.

serve warm dusted with icing sugar. top with butter if
desired.

THAI ROTI BREAD......GLUTEN AND DAIRY FREE

1 2/3 cup gluten free plain flour
1 tespoon salt
1 teaspoon sugar
1 tablespoon canola oil
3/4 teaspoon gluten free baking powder
3/4 cup coconut cream, warm

place the flour, sugar and salt into a bowl.

stir in the oil and coconut cream to form a dough. knead till smooth.  cover with plastic wrap and rest for 30 minutes.

lightly flour a board and divide the dough into 8 equal sized pieces.

roll each piece into approx.  15 cm. (6 inch) circle.

heat a fry pan on medium high heat and brush with canola oil.

cook the roti ( 1 at a time) until bubbles form on the top and browned underneath.

flip over and cook until browned, brushing with more oil as needed.

serve straight away with your favourite curry.

RASPBERRY MARSHMALLOW COOKIES....with white choc drizzle


226 grams butter (1 cup)
1 cup sugar
1 egg
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
80 grams fresh raspberries, chopped into quarters

 1 packet mini marshmallows

1 cup  white chocolate buttons, melted


preheat oven to 180 c. (350 f.) line baking trays with baking paper.

using an electric mixer, cream butter and sugar then beat in egg until well combined.

beat in flour, salt and baking powder.

stir in rasperries.

drop heaped teaspoons of mix onto trays, leaving a biggish gap for spreading.

cook for 18 minutes, remove from oven and lightly push 5 mini marshmallows onto every cookie. return to oven for 2 more minutes.

cool on tray for 10 minutes then remove to wire rack to cool completely.

drizzle with chocolate.

NOTE: these are not a crunchy cookie.

LOADED MASHED POTATO

2 kilo potatoes, peeled weight (4 1/2 pound)
12 rashers shortcut bacon, cooked and roughly chopped
2 onions, sliced and cooked till translucent
1 cup thickened cream
2 tablespoons butter
salt and pepper to taste
1 cup shredded colby cheese
1 cup shredded tasty cheese

2 fresh tomatoes, seeds removed and diced
chives
grated extra sharp parmesan cheese

lightly grease 9 x 13 baking dish. heat oven to 180 c. (350 f.)

boil potatoes in salted water until tender. drain.  mash
potatoes with the cream and butter until smooth. add salt and
pepper. place in baking dish, smoothing to sides.

sprinkle with the colby and tasty cheese then the onion and
bacon.

cook for approx 25 minutes until heated through and cheese is
melted.

to serve...sprinkle with the diced tomato, parmesan cheese
and some snipped chives. add some sour cream if desired.

CREAMY CHICKEN NOODLE SOUP......with cheese and bacon

4 chicken breast, cooked and chopped

2 tablespoons canola oil
2 small onions, diced
4 carrots, diced
4 stalks celery, diced
2 potatoes, diced
12 rashers short cut bacon, cooked and crumbled
2 litres water
4 oxo chicken stock cubes
1 can cream chicken soup
3 teaspoons garlic powder
3 teaspoons onion powder
salt and pepper to taste

2 packets 2 minute noodles, broken up, no flavouring

1 cup milk
1 cup cream
2 cups tasty cheese, shredded

heat oil in a large pot, over medium heat and saute vegetables until softened.

add water, stock cubes, garlic and onion powders and soup. bring to the boil then simmer until vegetables are tender.

add the chicken and bacon and bring back to the boil.

add the 2 minute noodles , milk, cream and cheese.

cook until noodles are soft.

serve.

FRENCH TOAST BAKE...with cinnamon and cream cheese

18 slices toasting bread, crusts removed
250 grams cream cheese, soft (8 oz)
1/2 cup brown sugar, packed
1 1/2 tablespoons ground cinnamon

5 eggs
1 cup thickened cream
1 tablespoon honey

icing sugar to dust.

lightly grease 9 x 13 baking dish.

spread the cream cheese evenly across the 18 slices of bread.

mix the sugar and cinnamon together and sprinkle 2
tablespoons across the bottom of the baking dish.

whisk the cream, eggs and honey together until well combined.
pour a 1/4 of the egg mix into the bottom of the dish.

place 6 slices of bread across the bottom of the baking dish
and sprinkle with 1/3 of the cinnamon sugar.

place another 6 slices and sprinkle with another 1/3 of the
sugar.

repeat with the last of the bread and sugar.

pour the rest of the egg mix evenly over the bread and
press each slice down a little to push cream mix down into
other layers.

cover dish with foil and refrigerate for at least 5 hours.

remove from refrigerator 1/2 hour prior to baking.

heat oven to 180 c. (350 f.)

cook for  30 minutes with the foil on. remove foil and cook
for another 20 - 30 minutes approx. until golden and set in
the middle.

cool slightly then dust with icing sugar to serve.

serve with cream or ice cream.