PEPPERMINT CRISP TRUFFLES

1 packet milk arrowroot biscuits

3 peppermint crisps, chilled

2 tablespoons cocoa

1 can condensed milk

1/2 teaspoon peppermint essence

coconut to roll

green food colour, optional.

blitz or crush the biscuits to fine crumbs. place in a large bowl.

use a rolling pin to finely crush the peppermint crisp (leave them in the packets to crush) then add to the biscuits.  add the cocoa.

stir in the condensed milk and peppermint essence until well combined.

roll heaped teaspoons of mix into balls and roll in coconut (add green colour to coconut if desired).

place in airtight container and refrigerate.

remove required amount from refrigerat about 15 minutes before serving.

 

TROPICAL FRUIT CAKE

1 cup sugar

1 cup pineapple juice

400 gram packet chunky tropical dried fruit (from woolies)

1 teaspoon bi-carb soda

1 teaspoon mixed spice

125 grams butter, soft

2 cups self raising flour

2 eggs, beaten

1/4 cup canola oil

preheat oven to 160 c. grease and line bottom and sides of 23 cm. springform tin.

place sugar, juice, dried fruit, butter, bicarb soda and mixed spice into a medium sized saucepan.

place over medium heat and bring to boil, stirring occasionally.

remove from heat and allow to cool.

stir in flour and eggs then the oil.

pour into tin.

cook for 50 - 60 minutes or until a skewer comes out clean.

cool in tin for five minutes then tip out onto wire rack. cool completely.

 

LEMON AND GINGER RIPPLE CAKE

1 packet gingernut biscuits

350 mls thickened cream

3 tablespoons icing sugar

250 grams marscapone

1 teaspoon lemon extract

finely grated rind 2 lemons

1/4 cup finely diced uncrystallised ginger

in a large bowl. whip the cream and icing sugar to soft peaks.

beat in the marscapone, rind, extract and ginger to stiff peaks.

spread the bottom of a recrtangle dish with a little cream mix.

sandwich together 7 gingernut biscuits with 1 slightly heaped teaspoon of the cream mix, leaving the outside ends bare. lay 4 rows across the tray on the shortest side.

so that when you cut you get the ripples.

spread the rest of the cream over the top and sides of the rows making sure thery are well covered.

crush the last gingernut biscuit and sprinkle over the top.

cover the cake with some baking paper (so the cream doesn't stick) then some foil.

refrigerate for at least 24 hours so the biscuits soften.

when ready to serve, decorate with some mixed berries.

 

ORANGE, APPLE AND DATE SCONES...with orange glaze

1 small granny smith apple, peeled, cored, small diced

1/2 cup chopped dates

finely grated rind 1 orange

1/2 cup butter, cold (113 grams)

1 1/3 cups buttermilk

1 egg

3 1/2 - 4 cups self raising flour

2 1/2 tablespoons sugar

preheat oven to 200 c. (180 c fanforced) line a baking tray with baking paper. I used a pizza tray.

place the 3 1/2 cups flour, sugar and rind into a large bowl. rub or cut in the butter.

add the apple and dates, separating any date pieces that are stuck together. stir to coat with the flour.

add the buttermilk and egg, stirring to combine. if too wet add the rest of the flour.

tip onto a well floured board. knead lightly, incorporate more flour if needed.  shape into a ball.

place dough onto tray and press out to a circle 2 cm. thick.

cut into 8 wedges using a pizza cutter or sharp knife coated in flour.

brush top with milk.

cook for approx. 20 minutes until golden and hollow sounding when tapped.

cool for 5 minutes then brush with glaze.

serve warm or cold with butter.

GLAZE

1/2 cup icing sugar

orange juice.

mix the icing sugar with enough orange juice to make a spreadable, brushable paste. about as thick as thickened cream.

 

CHEESY SODA BREAD

3 1/2 cups plain flour

1 cup rolled oats

1 teaspoon bicarb soda

1 teaspoon salt

2 tablespoons butter, cold

1 1/4 cups shredded tasty cheese

1/4 cup grated extra sharp parmesan cheese

2 cups buttermilk

preheat oven to 200c. (180 c. fan forced) line a baking tray with baking paper.

in a large bowl, mix the flour, oats, bicarb soda and salt tpgether.

rub in the butter.

stir in the cheese then the buttermilk.

bring dough together then turn onto a flour board.

knead, gently a couple of times, incorporating a little more flour if too sticky. then place on baking tray.

press out to a 20 cm. (8 inch) circle. cut a deep cross in the top.

cook for 30 - 35 minutes until golden and sounds hollow when tapped on the bottom.

move to a wire rack to cool. 

eat warm or cold with butter. can be placed under a griller to toast.

 

UPSIDE DOWN PINEAPPLE AND BANANA CAKE DESSERT

75 grams butter, melted

2/3 cup brown sugar

3 bananas, pureed

1/3 cup oil

1/2 cup buttermilk

3/4 cup brown sugar

1/4 cup white sugar

1 teaspoon vanilla

2 eggs

1 1/2 cups self raising flour

1/2 teaspoon bicarb soda

pinch salt

1 teaspoon cinnamon

1 435 gram can dole pineapple chunks

preheat oven to 180 c. (160 c. fan forced) line base and a bit of the sides, then grease and flour the rest of the sides of a 23 cm. (9 inch) springform tin.

mix the melted butter and 2/3 cup brown sugar together. put aside.

in a large bowl, stir together the banana, oil, buttermilk, sugars, vanilla and eggs together.

stir in the flour, bicarb soda, salt and cinnamon.

pour the butter/sugar mix into the base of the tin then cover with the pineapple chunks.

pour over the cake batter.

cook for approx. 45 minutes until browned and a skewer comes out clean.

cool in tin for 10 minutes then turn out onto a plate, bottom up.

serve warm with custard.

 

CHOCOLATE TRUFFLES 3 WAYS 

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LEMON, WHITE CHOCOLATE AND COCONUT TRUFFLES

1 cup white chocolate chips

1/4 cup butter (57 grams)

finely grated rind of 1 lemon

3 tablespoons thickened cream

1/2 teaspoon lemon extract

2 drops yellow food colour

1/2 cup dessicated coconut

1 tablespoon icing sugar

place the chocolate into a medium sized bowl. put aside. 

in a small pot, over low heat, melt the butter with the lemon rind.  stir in the cream and bring almost to the boil.

pour the cream mix over the chocolate and add the extract and colour. stir until the chocolate is melted and smooth.

refrigerate until firm about 45 minutes.

mix the icing sugar and coconut together until well combined.

roll heaped teaspoons of mix into balls then roll in the coconut to coat.

refrigerate again till firm before serving.

keep refrigerated.

makes approx. 15

MILK CHOCOLATE PEPPERMINT TRUFFLES

1 cup milk chocolate chips

1/4 cup butter (57 grams)

3 tablespoons thickened cream

1 teaspoon peppermint extract

2 tablespoons cocoa

1 tablespoon icing sugar

place the chocolate into a medium bowl. put aside.

in a small pot over low heat, melt the butter. stir in the cream and bring to just below boiling.

pour over the chocolate. add the peppermint extract and stir until the chocolate is melted and smooth.

refrigerate till firm.

mix the cocoa and icing sugar together until well combined.

roll heaped teaspoonfuls of mix into balls and roll in the cocoa.

refrigerate again till firm before serving.

keep refrigerated. 

DARK CHOCOLATE ORANGE TRUFFLES

1 cup dark chocolate chips

1/4 cup butter (57 grams)

finely grated rind of 1 orange

3 tablespoons thickened cream

1/2 cup dessicated coconut

1 tablespoon icing sugar

orange food colour, optional

place the chocolate into a medium sized bowl. put aside. 

in a small pot, over low heat, melt the butter with the orange rind.  stir in the cream and bring almost to the boil.

pour the cream mix over the chocolate. stir until the chocolate is melted and smooth.

refrigerate until firm about 45 minutes.

mix the icing sugar, coconut and colour together

roll heaped teaspoons of mix into balls then roll in the coconut.

refrigerate again until firm before serving.

keep refrigerated.