LEMON JELLY POKE CAKE

2 packets greens lemon cake mix
2 packets (170 grams) lemon jelly
juice of 2 lemons
1 1/2 cups approx. boiling water
20 drops yellow food colouring

TOPPING
1 packet cottees vanilla instant pudding
finely grated rind of 2 lemons
1 cup milk
300 mls thickened cream, whipped
dessicated coconut to decorate

preheat oven to 180 c.  line bottom of 2 x  9 inch round, non stick cake tins
with baking paper. grease sides.

make the 2 cakes as directed on packets.  cook approx 35 minutes or
until a skewer comes out clean. cool in tins.

leaving cakes in tins, using a thick pronged fork, poke around both cakes at 1/2 inch intervals
from outer to centre.

heat the lemon juice and add food coloring then make up to 2 cups with boiling water.

pour 1 cup over each cake.  REFRIGERATE for 3 hours.

TOPPING
beat the vanilla pudding and lemon rind with the milk till thick.

stir in the whipped cream.

remove  1 cake from the tin* and place on a serving plate. cover top with about
1 cup of pudding mix.

place other cake on top and ice with the rest of pudding mix. sprinkle top with coconut.

REFRIGERATE for 1 hour.

cut into wedges to serve. serve with cream if desired.

*to remove cake from tin, run a knife around the edges then sit the bottom of the tin
 in a little hot water for about 30 seconds. the cake should then come easily out.

https://www.facebook.com/shazzieau/

BAKED RAVIOLI

625 grams packet beef ravioli

10 rashers shortcut bacon, diced
1 red onion, diced
3 teaspoons minced garlic
2 jars napolitana spaghetti sauce
1/4 teaspoon sugar
1/4 teaspoon ground chilli powder
300 mls cream
salt and pepper to taste

2 cups shredded tasty cheese

preheat oven to 180c

cook the ravioli according to directions on packet. drain and put aside.

in a large frypan, saute onion, garlic and bacon until onion is translucent.

add spaghetti sauce, chilli and sugar. bring to boil.

turn off heat. add cream and salt and pepper. stir to combine.

using a baking/casserole dish..place 1/2 the ravioli in the dish. sprinkle with
3/4 cup cheese. spread over 1/2 the sauce. top with the rest of the ravioli, then the sauce
and finish with the rest of the cheese.

cook until bubbling and the cheese is melted and nicely browned

https://www.facebook.com/shazzieau/

MINI ORANGE CHEESECAKES

2 pkts chocolate ripple biscuits

500 grams cream cheese
3/4 cup caster sugar
3 teaspoons gelatin powder
1/4 cup boiling water
1 cup thickened cream
finely grated rind 2 oranges

2 pkts orange thins if desired

preheat oven to 180c

place the biscuits across the top of a half round
patty pan tin.(pic in comments)

heat till soft. remove from oven and press biscuits into
tin to form a tart shape. cool completely.

mix the gelatin with the boiling water till dissoved. cool

lightly whip the cream to just thick.

using an electric mixer, beat the cream cheese, rind and sugar until smooth.

beat in the gelatine until well combined.

beat in the cream until well combined.

refrigerate mix for 1/2 hour to thicken to piping consistency.

place mix into a piping bag and and evenly fill the biscuits. use a spoon if you
don't have a piping bag.

decorate each biscuit with an orange thin cut in half.

refrigerate till set.

keep refrigerated.

*this makes a party sized amount. halve the amount of ingredients in the
cheese filling if you only want to use 1 packet of biscuits.


https://www.facebook.com/shazzieau/

CHOC MALLOW BALLS

250 grams morning coffee or marie biscuits
1/3 cup cocoa
1/2 cup dessicated coconut
1 tin condensed milk
26 (approx.) pascalls pink and white marshmallows

1/2 cup (approx.) extra coconut


blitz or finely crush the biscuits and place in a large bowl.

add the cocoa, coconut and condensed milk and stir till well
combined.

wrap some of the mix around a marshmallow and roll into a ball.*

roll the balls into the extra coconut and place into a paper patty pan if desired.

continue with rest of mix and marshmallows.

keep in an air tight container.

*I keep a small bowl of water next to me. if you keep your
palm just dampened, the balls roll much better.

https://www.facebook.com/shazzieau/

DAMO'S CITRUS PUDDING

250 grams  butter, softened
1 1/2 cups sugar
1 teaspoon vanilla essence
4 eggs
2 cups plain flour
2 1/2 teaspoons baking powder
Pinch salt
3/4 cup milk
rind of 2 lemons, finely grated

SYRUP
200 grams sugar
400 ml orange or mandarin juice

Fresh mandarin and cream to serve


Preheat oven to 180 C.
butter the inside of eight x 250 ml ramekins and sprinkle sides and bottoms with sugar.

using an electric mixer, cream butter and sugar.

add vanilla, two whole eggs and two yolks, reserving two whites.

sift flour, baking powder and salt.  beat into mixture.

beat in milk and zest.

in a small bowl, beat remaining two egg whites to soft peaks and fold into mixture.

evenly fill each ramekin with mixture.

place the ramekins into a  baking dish and carefully add water to the baking dish
so it comes at least halfway up the sides of the ramekins.

cook for 20 - 25 minutes or until a skewer comes out clean.

SYRUP

while puddings are cooking.....

place 200g of sugar in saucepan and stir till melted to a light caramel colour.

carefully add juice and boil for five minutes. if the sugar goes hard, just keep stirring. it will
melt. put aside.


when cooked and still hot, using a skewer, prick surface of puddings and pour some of the syrup into each one.

allow to cool a little then turn out and serve with a slice of fresh mandarin and cream. Add a little more syrup if needed.


https://www.facebook.com/shazzieau/

LASAGNE

MEAT SAUCE
1 1/2 kilo mince steak
2 brown onions, small diced
4 tablespoons minced garlic
1200 grams tinned diced tomatoes
410 gram tin mushrooms in butter sauce
2 tablespoons tomato paste
1/2 cup water
4 oxo beef stock cubes
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon sugar
salt to taste

in a large pot, brown the meat and drain. put aside.

in same pot, saute onion and garlic till onion is translucent.

add meat and rest of ingredients to the pot.  bring to boil then
simmer for 20 minutes.  put aside.


EXTRA BITS

2 packets fresh lasagne noodles
6 eggs
1/4 cup milk
150 grams sliced ham

1 1/2 cups tasty cheese
1 cup extra sharp parmesan


CHEESE SAUCE

1 1/2 litres milk
8 tablespoons plain flour
200 grams tasty cheese
4 tablespoons extra sharp parmesan cheese
1 teaspoon salt
extra milk

place the 1 1/2 litres milk into a large saucepan.

mix the flour and enough extra milk to make a thin paste.

mix the flour mixture into the milk.

on a medium heat, bring the milk to a boil, stirring until thick
and boiling. lower a heat and simmer 1 minute.

add cheeses and stir till cheese has melted.

TO PUT TOGETHER......

preheat oven to 180 c.

scramble the eggs with the milk and put aside.(I do this in a jug in the microwave,
30 seconds at a time then stir then put back for another 30 seconds and so
on till cooked)

using a large baking dish... spoon a little sauce over the bottom of
the baking dish.

cover with a layer of noodles.

cover the noodles with half the meat sauce.

cover with another layer of noodles then sauce. cover this sauce
with the ham then the eggs.

cover with another layer of noodles.

top with the cheese sauce.

cover with foil or a lid and cook for 1 hour.

uncover, then sprinkle with the tasty
and parmesan cheese and cook till cheese is melted and brown.

remove from oven, sit for 5 minutes then serve.

https://www.facebook.com/shazzieau/

SPICED PANCAKES WITH APPLE

PANCAKES
2 cups self raising flour
2 tablespoon sugar
1 tablespoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups milk
1 egg
2 tablespoons canola oil

FILLING
800 gram can pie apples
2 tablespoons butter
6 tablespoons brown sugar, packed
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
Juice of 1 lemon

to make the filling..... place all ingredients in a fry pan and cook over medium heat, stirring frequently,
for about 10 minutes.  set aside.

while the filling is cooking, make the pancakes.

PANCAKES

place all the ingredients into a mixing bowl.

using and electric mixer, beat until well combined.

lightly grease a small frypan or griddle

place about 1/4 cup of mix per pancake into pan, swirl around  to thin out a little.

cook till bubbles appear on top of pancake and bottom is brown. flip over and cook till just brown
on other side.

place pancakes in a clean tea towel to keep warm while the rest are cooking .

spread each pancake with some apple mix and roll up.
dust with icing sugar.

serve with whipped cream.