LEMON OOEY GOOEY CAKE

CAKE
1 packet greens lemon cake mix*
113 grams butter, melted
2 large eggs

TOP
2 cups icing sugar
250 grams cream cheese, room temperature
2 large eggs
finely grated rind 1 lemon




preheat oven to 180 C. line a 30 x 24 cm (approx) baking dish with baking paper, leaving some over hanging the ends for easy removal.

in a large bowl, mix  all the cake ingredients until well combined. spread the batter evenly across the
bottom of the baking dish.

TOP

using an electric mixer, beat the sugar, cream cheese, eggs and lemon rind together until
well combined.

pour the cheese mix on top of the cake layer, spreading it evenly across the top.

cook for 30 to 35 minutes. The centre should still be gooey and will look undercooked.

let cool in the dish for 15 minutes then remove to wire rack to cool completely.

dust with some of the icing sugar from the cake mix.

*or any lemon packet cake.

STEAK WITH PEPPERS


1 kilo round steak
4 tablespoons olive oil
1 red pepper
1 green pepper
1 yellow pepper
2 onions
5 teaspoons minced garlic

SAUCE
2 packets gravox brown onion and garlic gravy
1/2 teaspoon ground ginger
1 teaspoon black pepper
2 cups water
4 tablespoons soy sauce


cut the steak into strips. put aside.

chop peppers and onion into 1 inch pieces.

add 2 tablespoons of oil to a large frypan and saute onion and peppers until
onion is translucent.

add minced garlic and continue cooking for 2 minutes.  put aside.

in another pan, heat 2 tablespoons olive oil on high heat.  add meat and quickly cook
until just brown, about 1 minute. REMOVE FROM HEAT.

Combine sauce ingredients in a jug and mix well.

return pan with vegetables to medium heat and add sauce mix.  stir till thickened.

add meat and any juices to the vegetables and stir to combine. cook for another minute
or till meat is heated through.

serve with rice

JALAPENO POPPERS


20 wooden toothpicks

250 grams cream cheese, softened
40 grams cheddar chilli cheese, finely grated (refer pic.)
20 jalapeno peppers halved lengthwise, seeded
2 packets coles streaky bacon (refer pic.)


preheat oven to 190 c. line baking tray with baking paper.
soak toothpicks in small bowl of warm water to prevent burning.

in small bowl, mix the cheeses until well combined. spoon mixture evenly into jalapeno halves.

cut each bacon slice in half. wrap 1 piece of bacon around each stuffed jalapeno half. secure with soaked toothpick and place on baking tray.

cook for 25 minutes or until bacon is cooked, cheese lightly brown and jalapenos have a slight crunch.

serve warm.

LEMON APPLE CRUMBLE CAKE

2 cups self raising flour
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla
finely grated rind 1 small lemon
400 gram can pie apple

preheat oven to 180 c. grease and line bottom of 24 cm
springform tin.

place everything except the apples in a bowl.

using an electric mixer, beat until well combined.

pour into tin and place apple across the top.

sprinkle crumble all over the top of the cake.

cook for 45  minutes or until top springs back when lightly touched
and skewer comes out clean.


CRUMBLE
1/2 cup plain flour
1/4 cup brown sugar, packed
1/4 cup rolled oats
1 1/2 teaspoons cinnamon
56 grams butter, at firm room temperature

stir together the flour, sugar, oats and cinnamon. rub in the butter until
well combined.

good served warm with custard.

CHOCOLATE MUD CAKE

250 grams butter
250 grams dark cooking chocolate
2 teaspoons instant coffee
185 mls hot water
2 cups caster sugar

1 cup self raising flour
1 cup plain flour
1/2 teaspoon bicarb soda
1/2 cup cocoa

4 Eggs
2 tablespoons canola oil
1/2 cup milk


preheat oven to 150 c. grease and line 24 cm springform tin.


place coffee, hot water, butter, sugar and chocolate in saucepan and stir
over low heat until melted and smooth.

sift flours, cocoa and bicarb into a large bowl.

lightly beat oil, eggs and milk together in a separate bowl then mix  into the dry ingredients.

add half of the saucepan ingredients to the mix and whisk till well combined
then whisk in the rest.

pour into tin.

cook for 1 1/2 - 1 3/4 hours or until a skewer comes out with just a few sticky crumbs.

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

top with ganache.

GANACHE

250 grams dark cooking chocolate
1/3 cup thickened cream.

in a heatproof bowl over a pot of boiling water, melt the cream and chocolate
together, stirring till smooth.

allow to cool and thicken then spread over top of cake.

decorate as desired.

I used chocolate butter cream, chocolate sprinkles, mini oreos and strawberries.

GINGERBREAD APPLE CAKE

115 gm butter, room temperature
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 cup applesauce
1 1/2 cups self raising flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon mixed spice
1/2 teaspoon grated nutmeg

400 gram tin pie apple



preheat oven to 180 c. grease sides and line  bottom of 24 cm springform tin.


using an electric mixer, cream butter and sugar.

add vanilla, egg and applesauce.

with mixer on low, beat in dry ingredients

spoon 3/4 mix into tin and place pie apple across the mix,
not quite to the edges.

place the rest of the mix in blobs over the apple.

cook for approx 50 minutes or until a skewer comes
out clean.

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

glaze if desired.

GLAZE

1 cup icing sugar
30 mls milk
1/2 teaspoon vanilla essence

mix all together until smooth and spoon over cake.

allow to harden.

ORANGE CHOC CHIP COOKIE DOUGH TRUFFLES

113 grams butter
3/4 cup brown sugar, packed
finely grated rind 1 orange
2 cups plain flour
1 can condensed milk
1 cup dark choc chips
orange food colour, optional

500 grams (approx.) dark cooking chocolate
for dipping


line 2 baking trays with baking paper.

using an electric mixer, cream butter and sugar.

beat in condensed milk and rind then flour.

stir in choc chips and food colour.

cover bowl with plastic wrap and refrigerate till firm.

roll into 1 inch sized balls and place onto baking tray.

refrigerate again until firm.

in a heatproof bowl over a pot filled with a little boiling water,
melt chocolate.

using a fork, dip each ball in chocolate and place back on tray.

refrigerate till set.

when ready, re melt  chocolate left in the bowl, then place the
chocolate into a ziplock sandwich bag.  cut a small hole in a
corner and drizzle chocolate over the top of each truffle.

refrigerate.

store in airtight container in the fridge.