TANGY LEMON SQUARES

1 packet butternut snap biscuits
4 tablespoons butter, melted

1 can condensed milk
2 egg yolks
1/2 cup lemon juice
rind of 1 lemon, finely grated

preheat oven to 180 c
grease   oven proof dish.

blitz or finely crush biscuits. mix in butter.

press biscuits into bottom and half way up the sides of dish.

cook for 8 - 10 minutes till just browning on edges.

cool for half an hour.

stir the condensed milk and egg yolks together until well combined

stir in lemon juice and rind until well combined.

pour mix into biscuit base.

bake for 15 minutes or until lemon is set.

cool in dish on wire rack.  refrigerate till cold, at least an hour.

serve with whipped cream.

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RASPBERRY AND WHITE CHOCOLATE CREAM CHEESE BROWNIES

Topping
500 grams  cream cheese, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract

1 pkt betty crocker fudge brownie mix
(or your fave brownie recipe)

600 grams frozen raspberries, thawed and drained

100 grams white chocolate, grated

preheat oven to 180 c.
grease and line bottom of a 9 x 13 oven proof dish with baking paper extended over ends.

topping:

with an electric mixer, beat together cream cheese and sugar till smooth.  add egg and vanilla beat till well combined. put aside.

Brownie:

make brownies as per directions on packet.

spoon brownie mixture into dish.

cover brownie mix with topping then cover topping with the raspberries.

cook 45-50 minutes or until brownie edges begin to pull away from the sides. should still wobble slightly in centre.

remove from oven and immediately sprinkle the white chocolate over the raspberries.

cool in dish on wire rack. When cooled, refrigerate for at least 4 hours before cutting.

cut into squares and serve.

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PUMPKIN SCONES

1 tablespoon butter, softened
1/2 cup sugar
1 egg
2 1/2 cups self raising flour
1 cup cold mashed pumpkin

in a medium sized bowl, using an electric mixer, beat the butter and sugar.

add egg and pumpkin and beat till combined.

fold in flour. this is a really soft mix but if much too sticky add more flour.

turn dough onto a  floured board and knead lightly.  DO NOT OVER KNEAD or scones will be tough. dough will still be soft.

using your hand lightly flatten into a round shape about 2 cm thick.

cut into rounds with a scone/biscuit cutter dipped in flour (not a glass).

place 12 to a tray and cook until nicely brown. about 12 - 15 minutes.

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COFFEE SWIRL CRUMBLE CAKE

1 2/3 cup plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb soda
1/4 teaspoon salt
100gm  butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
200ml sour cream

1/4 cup instant coffee
1 tablespoon hot water

FOR THE CRUMB TOPPING

125 gram packet chopped walnuts
1/4 cup brown sugar, packed
One tablespoon cold butter
1 tablespoon plain  flour
1 tablespoon cinnamon powder

preheat oven to 180 c. grease and line the bottom of a spring form tin with baking paper.

for the topping, mix all ingredients together and put aside.

in a 2 cup measuring cup, mix the coffee with the hot water, put aside.

in a bowl, mix the flour, baking soda, baking powder and salt together. put aside.

in another bowl, using an electric mixer, cream the butter and sugar.

add the eggs, one at a time, beating well after each addition. Add in the vanilla extract.

Fold in the flour mix and the sour cream alternately. Mix until just combined.

take out a cup of mix and add to the coffee.

spoon the rest of the mix into tin and then the coffee mix on top. swirl the coffee mix through with a knife.

cover the mix evenly with the topping, pressing in lightly.

bake for 40 -50 minutes until a skewer comes out clean.

cool on a rack for 10 mins before removing sides.  cool completely.

dust with icing sugar and serve.

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BEEF GOULASH WITH DUMPLINGS

(slow cooked then stove top)


2 kg chuck/bladebone steak trimmed and cubed.
2 onions, sliced
3 heaped teaspoons minced garlic
4 tablespoons sweet paprika(or to taste)
2 tablespoon smoked paprika
2 level teaspoons brown sugar
3 - 4 cups beef stock
4 tablespoons tomato paste
2 sticks celery, sliced
4 small carrots, sliced

cornflour/water paste
1 red pepper, diced
6 medium potatoes, quartered
salt and pepper to taste

brown the meat and drain, saving any liquid.

place the meat into the slow cooker.

using the liquid saved from the meat, make up to 4 cups with beef stock and add to the meat.

add everything else except the red pepper, potato and salt and pepper.

cook on high for 1 hour then turn to low for 6 hours. remove from heat.

boil potatoes till nearly cooked.

tip  the goulash into a large pot (with a lid). Place pot on stove top, on medium heat and bring to boil.

mix some cornflour with a little water to thicken gravy.

add the potatoes, red peppers and salt and pepper to goulash. bring back to boil then turn down to simmer.

drop heaped teaspoonfuls of the dumpling mix on top of the goulash. cover with lid and cook for 15 minutes. test dumplings with a skewer. if dough sticks to skewer, cover and cook another 3 minutes or so.  test with skewer again.



DUMPLINGS

2 cups self raising flour
1 teaspoon salt
3/4 cup milk
2 tablespoons melted butter

mix all the ingredients together.

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PUMPKIN CINNAMON ROLLS
(yeast free)

1 tablespoon butter, softened
1/2 cup sugar
1 egg
2 1/4 cups self raising flour
1 cup cold mashed pumpkin

FILLING

57 grams butter, softened
1 cup brown sugar
3 teaspoons cinnamon powder

preheat oven to 200 c.
line a baking tray with baking paper.

in a medium sized bowl, using an electric mixer, beat the butter and sugar. add egg and pumpkin and beat till combined.

fold in flour. if too sticky, add more flour.

turn onto a lightly floured board and knead lightly.

using hands, pat into a rectangle about 9" x 15"

mix the softened butter, brown sugar and cinnamon together and spread onto the dough, leaving edges free.

starting on the long side, roll into a log.

slice into 12 pieces and place on tray.

cook 15 - 18 mins or until golden on top.

cool and ice.

ICING

2 cups icing sugar
1 tablespoon butter, softened
4 tablespoons milk
cinnamon

mix the icing sugar, butter and milk together until smooth.

place spoonfuls on each of the scrolls and sprinkle with cinnamon.

serve with butter.

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JUICY APPLE CAKE

3 cups self raising flour
2 cups sugar
1 teaspoon bicarb soda
2 teaspoons cinnamon powder
1⁄2 teaspoon salt
3 large eggs, beaten
1 cup canola oil
2 teaspoons vanilla
3 cups finely chopped/processed pink

lady apples
1⁄2 cup apple juice


preheat oven to 180 c.  grease and line a 9 x 13 heatproof dish.

in a large bowl combine flour, sugar, soda, cinnamon and salt.

in a medium bowl combine eggs, oil, apple juice and vanilla.

Add the egg mixture to dry ingredients,  stirring until moistened then stir in apples.

spread mix into dish and cook 40 -50 minutes until a skewer comes out clean.

cool for 5 minutes then ice.

ICING GLAZE

1 cup brown sugar
1⁄4 cup butter
1⁄3 cup thickened cream
1 heaped teaspoon cinnamon powder

in a small saucepan combine all ingredients.  cook over a medium heat, stirring till all of the sugar is dissolved. Cool slightly. pour warm sauce over warm cake.

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