SPICY PUMPKIN CARROT CAKE

225 grams butter, softened
2 eggs
1 cup brown sugar, packed
1 1/4 cups white sugar
425 grams cooked pumpkin, pureed
1 cups plain flour
2 cups self raising flour
2 teaspoons bicarb soda
1 teaspoon salt
3 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 cups blitzed/grated carrot


preheat oven to 170 degrees C. grease and line bottom of springform tin.

sift together the flours, bicarb soda, salt, cinnamon, nutmeg and allspice. Set aside.

in a large bowl, cream together the butter, eggs, brown sugar and white sugar until light and fluffy.

beat in the pumpkin puree.

beat in the flour mixture.

stir in the carrot.

spoon mixture into tin and level top.

cook for 60 to 65 minutes or until a skewer comes out clean.

let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

ice.

ICING

3 cups icing sugar
1 tablespoon soft butter
1 teaspoon cinnamon
milk

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

MINI APPLE AND BANANA FRITTERS...with brown sugar and cinnamon dip

FRITTERS

1 1/2 cups self-raising flour
2 teaspoons  bicarb soda
1/2 teaspoon ground cinnamon
1 egg
300 ml milk

canola oil for frying

self raising flour to coat

3 bananas
2 apples

bowl of sugar


Put the flour, bicarb soda, cinnamon, egg and milk into a medium sized bowl, and using
an electric mixer, beat until well combined.

peel and slice the bananas into about 3/4 inch pieces.

peel , core and quarter the apples.  cut each quarter into 3 -  4 pieces.

half fill a deep frypan with oil. heat on medium heat until oil bubbles when a crust of bread is dropped in. (remove crust)

lightly coat the banana and apple pieces in flour.  dip in the batter to cover.

drop about 10 at a time into the oil. cook until brown on bottom then turn over. lower heat if browning to quickly.

when cooked, remove from heat and drop into bowl of sugar. roll to coat.

serve with the cinnamon dip.

CREAMY BROWN SUGAR AND CINNAMON DIP

250 grams cream cheese, softened
300 mls sour cream
1/4 cup brown sugar, packed
3 tablespoons white sugar
2 tablespoons milk
3 teaspoons cinnamon
1 teaspoon vanilla extract

using an electric mixer, beat cream cheese until smooth. beat in rest until well combined.

spoon into serving bowl. cover with plastic wrap.

refrigerate until ready to serve.

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LOLLY PINEAPPLE LUMP SLICE

2x 185 gram packets of Pascall pineapple lumps
250g packet of milk arrowroot biscuits
125g butter
1 cup  (300 grams) condensed milk

300 grams dark cooking chocolate
1/3 cup thickened cream
35 grams butter

freeze the pineapple lumps for about an hour.

line a 9 x 13 dish with baking paper.

blitz or finely crush the biscuits.

roughly chop the pineapple lumps.

in a medium sized pot, on low heat, melt the butter and condensed milk.

pour the biscuits and pineapples into the condensed milk and stir till well combined.

spoon mix into the dish and press in firmly and evenly to edges of dish.

in a heat proof bowl over a pot of boiling water, melt the chocolate, butter and cream together.

pour the chocolate over the top of the slice and spread to edges.

Sprinkle the left over pineapple lumps over the chocolate and refrigerate till set.

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SPAGHETTI SCROLLS

3 cups self raising flour
1/2 teaspoon salt
1 teaspoon baking powder
50 grams butter, softened
1/2 cup milk
3/4 cup water

420 gram tin spaghetti
100 grams ham, diced
4 spring onions, trimmed and diced
1 cup shredded tasty cheese

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

sift flour, salt and baking powder in to a bowl, using 2 knives,
cut in the butter until the butter is blended.

make a well in the centre of the flour and pour in the water and milk. stir with a knife to form a soft dough.

turn out onto a floured board and knead lightly.

roll out on a lightly floured board into a rectangle 40 cm long x 25 cm wide.

spread the spaghetti over 2/3 of the rectangle widthways, then sprinkle evenly with the ham, spring onions and 3/4 cup cheese.

carefully roll the dough from the long edge, like a swiss roll and cut into 10 even pieces.

place the cut pieces on  the tray and  sprinkle with remaining cheese.

Bake for 20 - 25 minutes or until golden and cooked in the centre.

Serve warm. spread with butter if desired.


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BANANA PIKELETS

2 cups self raising flour
1 1/2 cups milk
1 egg
1 tablespoon sugar
1/4 teaspoon salt
1 large over ripe banana, mashed

in a medium sized bowl, using an electric mixer, beat the flour, sugar,
salt, milk and egg together until well combined.

beat in mashed banana until well combined.

heat a fry pan or griddle on medium heat. brush with butter.

drop dessert spoons of mix onto hot fry pan.  when bubbly on top, flip over
and cook till golden.

turn down heat if cooking too fast.

if mixture starts to thicken, stir in a little more milk.

I served them with nutella and cream but taste just as good with strawberry jam
and cream as well.

** If you don't like banana, just leave it out and add a little more milk.

PIZZA BREAD
(no yeast)

4 cups self raising flour + extra
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons soft butter
1 egg, beaten
2 cups greek yoghurt
6 rashers short cut bacon, diced
1 small red onion, finely chopped
1 can (125 gram) edgell diced capsicum
2 tablespoons tomato paste
1 cup mozzarella cheese
50 grams pepperoni

preheat oven to 170 c.  lightly grease a non stick large loaf tin.

place the flour, salt, sugar and butter in a large bowl, using 2 knives, cut the butter into the flour.

add yoghurt and egg and stir till combined.

turn onto a floured board and knead lightly.

knead in the bacon, onion and capsicum in 3 batches, incorporating extra flour as needed,
to make a pliable dough.

shape into a loaf and place in tin.

cover the top of the loaf with the tomato paste and sprinkle with the cheese.

place the pepperoni down the centre of the cheese.

cook for approx. 45 minutes or until a skewer comes out clean . if too brown on top before cooked, cover top with aluminium foil.

serve warm with butter.

the next day....toast left over bread under the griller and top with tomato and cheese.

APPLE SNICKERDOODLE SQUARES

2 1/2 cups self raising flour
227 grams butter, softened
1 1/2 cups white sugar
1/2 cup brown sugar, packed
3 eggs
1 teaspoon vanilla
6 small granny smith apples

1 1/2 tablespoons cinnamon
2 tablespoons extra sugar

preheat oven to 170 c. grease and line a 9 x 13 baking dish.

peel, core, quarter and thinly slice the apples.

using an electric mixer, in a large mixing bowl, cream the butter until fluffy.

add in the sugars and continue beating until well combined.

add in the eggs and vanilla. beat till well combined.

on low speed slowly mix in the flour.

spread half of the batter in the bottom of the dish.

mix the cinnamon and extra sugar together and sprinkle over batter.

lay the sliced apple evenly over the cinnamon sugar.

with a small spoon and drop the remaining batter evenly over the apple.

bake for approx. 30 minutes until brown and a skewer comes out clean.

cool completely, ice and cut into squares to serve.



ICING

2 cups icing sugar
1 dessert spoon butter
1 teaspoon vanilla
milk
cinnamon

mix the icing sugar, butter and vanilla together with enough milk to make a spreadable paste.
spread over cake and sprinkle with cinnamon.


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