APPLE AND RASPERRY FRENCH TOAST BAKE

5 slices cafe style raisin bread

5 heaped teaspoons "dollar" raspberry filling or raspberry jam

1 cup milk

4 large eggs, beaten

1 teaspoon vanilla

1 teaspoon cinnamon

1 small can apple pie filling

extra cinnamon

preheat oven to 180c. (350 f.) spray a 2 qt rectangle baking dish(7 x 11 inch) with cooking spray.

spread the bread slices with the raspberry filling then cut each slice into 9 pieces. place into baking dish.

in a large bowl whisk the eggs, milk, vanilla and cinnamon together. pour half over the bread.

place the pie apple evenly over the top of the egg soaked bread. dont' mix.

pour the rest of the egg mix over the apples.  sprinkle with a little cinnamon.

cook for 25 - 30 minutes or until set.(cut a small slit into the bake with a knife, if solid, it's ready).

let cool for 10 minutes then spoon over drizzle.

serve with whipped cream.

DRIZZLE

1 cup icing sugar

2 tablespoons milk

3/4 teaspoon vanilla

mix together and using a teaspoon, drizzle over the bake.

 

GINGER BEER SCONES

5 1/2 cups self raising flour

4 tablespoons sugar

3 level teaspoons ground ginger

1/2 teaspoon salt

1 x 150 gram packet uncrystalised ginger, finely chopped

250 mls ginger beer

250 mls thickened cream (+ 1 tablespoon if needed)

1 egg, lightly beaten

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

in a large bowl, add the flour, sugar, ground ginger, salt and chopped ginger. stir to combine.

in a jug add the ginger beer, cream and beaten egg. stir to combine then stir into flour mix to bring together. add extra cream if too dry.

tip dough onto a well floured board and knead lightly.

using hands, flatten dough out to 2 1/2 cm (1 inch) thick. cut with a scone cutter and place on tray. reshape the leftover dough and continue cutting.

cook for approx. 20 minutes or until risen and golden.

place on a wire rack to cool.

serve warm or cold.

great with lemon curd and whipped cream.

 

ROCKY ROAD BISCUITS........no bake

1 packet Mcvities milk choc digestive biscuits

100 gram packet mini marshmallows

1 tub raspberry baking filling*

1 packet granulated nuts

375 grams milk chocolate melts

dessicated coconut

extra nuts

place the biscuits chocolate side down on a large baking tray.

spread each biscuit with 1/2 teaspoon baking filling, leaving a bit of edge clear.

cover filling with marshmallows, then sprinkle 1/2 teaspoon of nuts over the marshmallows.

in a microwave proof glass bowl, melt the chocolate in 30 seconf bursts, stirring after each, until chocolate is melted.

using a teaspoon, one biscuit at a time, cover the marshmallows with the chocolate, going to the edge of the biscuit. sprinkle with some coconut and extra nuts.

leave on tray till chocolate is well set.

store in air tight container.

CAKE MIX PIKELETS

1 x 470 gram packet greens cake mix, any flavour*
1 egg
1 cup milk (250 ml)

discard icing mix.

whisk the cake mix, egg and milk together until smooth.

heat a non stick frypan or griddle on medium heat. when hot, lightly spray with cooking spray.

place tablespoons of mix on to pan or skillet and cook until bubbling on top and golden on bottom. flip pikelet over and cook until golden.

lightly spray pan with cooking spray with each new batch. adjust heat as needed.

place cooked pikelets onto a wire rack and continue cooking. makes approx. 28 pikelets.

serve warm or cold.

I made orange cake mix and served with butter and lemon curd. also good served as a dessert with a favourite topping and whipped cream.

* for any other brand of cake mix...it's 2 cups of mix.

BELGIAN BUNS

made in bread machine or by hand

DOUGH
3 1/4 cups plain flour
1 heaped teaspoon bread improver
1 tablespoon dried yeast
1/2 teaspoon salt
4 tablespoons caster sugar
115 grams butter, soft (4 oz)
200 mls warm milk ( 7 fl oz)
1 egg, beaten

FILLING
6 tablespoons lemon curd
115 grams sultanas (4 oz)

line a large baking tray with baking paper.

FOR BREAD MACHINE... place all dough ingredients into machine in order specified by manufacturer. set on dough setting. if dough has not doubled in size when machine finishes, just leave in machine until it has.

BY HAND...place all dough ingredients into a bowl and stir until they all come together in a ball. tip on to floured board and knead for 10 minutes. follow rest of recipe.

transfer the dough to a lightly floured board and roll out into a rectangle 40 x 25 cm. ( 16 x 10 inches). spread the dough with the lemon curd then sprinkle with the sultanas.

starting on the long side, roll up like a swiss roll. cut into 12 slices.

place slices onto tray, leaving room to rise. cover with a teatowel and let rise for another 45 minutes.

heat oven to 190 c.

cook for 20 - 25 minutes until golden.

cool completely.

ice.

ICING

300 grams icing sugar (10 oz)
lemon juice

mix the icing sugar with enough lemon juice to make a spreadable paste. about 4 tablespoons.

spread over buns.

NOTE: these buns should be decorated with glace cherries but my family wont eat them so I used strawberries.

CHOCOLATE, BANANA AND CARAMEL TRIFLE......with baileys

1 x 9 inch square chocolate cake, sliced (homemade or store)
1 cup baileys or to taste
4 bananas, sliced
1 1/2 cans caramel top and fill
800 mls thickened cream, whipped with icing sugar to taste

I used a round bowl 23 x 10.5 cm (9 x 4 inches) approx.

place some cake slices around the bottom of the bowl.

drizzle with some baileys. cover with 1/3 of the top and fill then place on 1/3 of the sliced bananas. cover with 1/3 of the cream.

continue layers finishing with the cream.

decorate as desired. I used caramel toasted coconut chips that I found in woolworths. I then sprinkled with a litle chocolate powder.

I made and used a chocolate mayonnaise cake....

CHOCOLATE MAYONNAISE CAKE

2 cups self raising flour
1 cup sugar
1 teaspoons bicarb soda
1/2 teaspoon salt
3 tablespoons cocoa, sifted
1 cup whole egg mayonnaise
1 teaspoon vanilla
1 cup water.

preheat oven to 180 c. (350 f.) line bottom and grease and
flour sides of 23 cm (9 inch) square cake tin.

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

pour into tin and cook for 45 - 50 minutes or until a skewer
comes out clean.

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

SWEET AND SALTY LEMON COOKIES

226 grams butter, soft (1 cup)
1 1/2 cups sugar
1 egg
finely grated rind 2 large lemons
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
2 1/4 cups self raising flour

extra salt

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

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

stir in lemon rind, juice and vanilla then stir in flour and salt.

let sit for five minutes to incorporate flavour.

roll dough into walnut sized balls and place on trays. slightly flatten with
a fork then lightly sprinkle with some salt.

cook for 10 - 12 minutes. cool on tray for 5 minutes then remove to
wire rack to cool completely.

drizzle with icing.

ICING

2 cups icing sugar
1 teaspoon butter
lemon juice

mix the icing sugar and butter with enough lemon juice to make
a slightly runny paste.

drizzle over cookies.