Appels' Chicken Dish

200ml cream
1 heaped tsp curry powder
1 chicken stock cube
1 Tbs tomato sauce
2 Tbs apricot jam
1 Tbs mayo
1 heaped tsp mustard
cornflour
milk
500g chicken

Cook chicken. Combine all other ingredents. Add cooked chicken. Serve with rice.

Apple Sour Cream Slice

1 plain cake mix

1/2 cup coconut

125g butter

1 tin pie apples

1 carton sour cream

1 egg

cinnamon

Mix cake mix, coconut and melted butter together. Press into base of leamington tin and cook 180C 10mins. Place apples on base. Cover with sour cream mixed with egg. Sprinkle with cinnamon on top. Cook another 30mins. Serve hot or cold. 

Cheddar Corn Chowder (Auntie Jeanette's Soup)

2 cups potatoes, diced

1/2 cup carrot, sliced

1/2 cup celery, chopped

1 small onion, chopped

2 1/2 tsp salt 

2 cups boiling water 

30g butter 

1/4 cup flour 

2 cups milk 

125g grated cheddar cheese

pinch cayenne pepper

500g can cream-style corn 

 

Combine vegetables, salt and boiling water. Cover and simmer till tender (about 20mins). Do not drain. Put aside. In another saucepan melt butter. Add flour and stir to a paste. Add milk gradually and stir till nearly boiling. Add cheese and cayenne pepper. Stir till cheese is melted. Add corn and undrained vegetables. Simmer till reheated. Do not boil or soup will curdle. Blend with stick mixer for creamy soup or leave chunky.

Easily doubled.

 

 

Apricot Chicken

 

onion

1 kg chicken thighs, diced

Carrots, chopped

1 pkt French onion soup

1L hot water

1 400g tin apricot nectar  

1 400g tin apricot halves

 

Optional:

Celery

Potatoes

Fry onion, add chicken to brown. Add veges, French onion soup, water and juice from tinned apricots and nectar. Simmer 20mins. Add chopped apricots and thicken with cornflour if needed. Serve with rice.

Basic Dip

3 Tbs yogurt or mayonnaise
200g cream or curd cheese

Avocado
1 avocado
1/2 lemon

Chunky
175g cooked sweet corn
chives
1/2 capsicum

Eggplant
cooked, mashed eggplant
garlic

Mash cream cheese with a fork until smooth and creamy. Stir in yogurt and mayo. Add different ingredients.

Spicy Banana Cake

125g butter
3/4 cup brown sugar (firm pkd)
1/2 tsp vanilla
2 eggs
2 Tbs golden syrup
2 ripe bananas, mashed
2 Tbs custard powder
2 cups SR flour
1/2 tsp nutmeg
2 tsp cinnamon
1/2 cup strong, warm black coffee

Cream butter, sugar and vanilla. Beat in eggs, then syrup and bananas. Fold in sifted dry ingredients, then coffee. Place in 2 greased and floured 8" sandwich tins. Mod oven 25-30 mins When cool, fill with cream and top with coffee icing.

Brownie Slice (Nita's)

1 cup SR flour 

1/2 cup brown sugar 

1/2 cup desiccated coconut 

2 Tbs cocoa 

400g can sweetened condensed milk 

125g butter, melted 

200g block milk chocolate, broken into squares 

 

Grease 19x29 rec slice pan, line with baking paper. Combine flour, sugar, coconut, cocoa, condensed milk and butter in medium bowl. Mix well. Pour into pan, press chocolate squares into mixture about 5cm apart. Cook in mod. oven 180C for about 20mins or till brown, cool and cut.

Bean Suprise

425g can baked beans
1/2 cup grated zucchini
1/2 cup red capsicum, diced
3/4 cup mushrooms
1/3 cup celery
1/4 cup onion

Place all ingredients in a microwave safe dish, cook with lid 5mins on high, serve with toast or over jacket potato.

Serves 2

Bailey's Irish Cream (Bazza's Bonza Booze)

1 x 700mls bottle scotch whiskey
2 x 600mls cream
1 x Tbs coffee dissolved in hot water
1 x tin evaporated milk
1 x 300g nestles chocolate
2 x tins condensed milk

Melt chocolate over water bath. Whip cream, condensed milk and evaporated milk till thick. Gradually add melted chocolate. Add coffee and whiskey. Keep refrigerated.
Makes 2 litres.

Bailey's Irish Cream (Grandma's)

Recipe #1
1-2 cups scotch
1 can condensed milk
3 Tbs chocolate flavouring
300mls fresh cream
1/2 tsp coconut essence
3 eggs

Mix well Shake well. Enjoy


Recipe #2
1 tin evaporated milk
1 tin condensed milk
20 drops vanilla
1 Tbs drinking chocolate, heaped
1 1/4 cups whiskey
6 eggs

Beat all ingredients together. Keep in fridge.

Butterscotch Self-saucing Pudding

Sauce
2 Tbs golden syrup
1 1/2 cups hot water
30g butter

Combine all ingredients in saucepan. Stir over low heat until butter melts

Pudding
1 cup SR flour
3/4 cup sugar
60g butter
1/2 cup milk

Sift sugar and flour into a bowl. Melt butter. Add to flour mixture with milk. Combine thoroughly. Place into well greased oven proof dish. Pour sauce mixture on top. Mod oven 30-40mins

Butterscotch Sauce

1 3/4 cups brown sugar 

2 tbs plain flour 

3/4 cup milk 

30g butter 

 

Mix the sugar and flour together in saucepan, add milk. Stir while it cooks and thickens (about 5mins). Drop in butter and stir till melted. Serve hot or cold over ice cream.

Bread and Butter Pudding

5 slices stale bread (approx.)
2 eggs
300-450ml milk
sugar
sultanas, coconut, jam etc.
cinnamon, butter

Break bread into rough pieces (crust too). Put in pudding basin. Beat eggs, milk and sugar. Place sultanas/jam/coconut on bread, pour custard over. Sprinkle with cinnamon and dot with butter. Mod oven till cooked

Banana Muffins

2 cups plain flour
1 tsp baking powder
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
2-3 ripe bananas
2 Tbs honey
1/2 cup chopped walnuts

1/4 cup banana chips, optional

Preheat oven to 200C. Grease 12 cup muffin tin. Sift flour and baking powder in a bowl. Make a well. Mix milk, egg, oil, banana, honey and walnuts in a separate bowl and add to well. Mix batter until moistened but not over-mixed. Spoon batter into muffin tins with ice cream scoop for uniformity. Top with banana chips. Bake for approx 15min minutes until golden brown and come out clean with tester.

Banana Bread

1 cup pitted dates, chopped
1 cup brown sugar, firmly packed
1 cup water
2 cups self-raising flour
1 cup ripe banana, mashed
1/2 cup walnuts, chopped
1/2 tsp bicarb soda

Preheat oven to 180C. Grease 14x 21cm loaf tin. Combine dates, sugar and water in large saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add flour, banana, walnuts and bicarb soda and stir until combined. Spoon into prepared tin. Bake in oven for 40mins or until skewer comes out clean. Remove and set aside for 5mins to cool before turning onto wire rack. Serve warm, at room temp or toasted with butter.

Banana Caramel Dumplings

Sauce:
30g butter
1 1/2 cups firmly packed brown sugar
pinch salt
1 1/2 cups water

Combine butter and sugar in 2 ltr dish. Microwave on HIGH 2 mins. Add water and salt, stir well. Microwave on HIGH 3 mins.

Dumplings:
2 bananas
1 1/4 cups SR flour
30g butter
1/3 cup sugar
1 tsp vanilla
1/3 cup milk

Sift flour, rub in butter. Add sugar, mix well. Mash bananas and add to flour mixture with combined milk and vanilla, mix well. Drop tablespoons of mixture into simmering sauce, cover with lid and microwave on HIGH 6 mins. Cool a little before serving.

Chocolate Cake

1 cup sugar

1 cup SR flour

2 Tbs cocoa

90g butter, melted

2 eggs

1/2 cup milk

vanilla

Put all dry ingredients in a bowl. Pour in melted butter, eggs, milk and vanilla. Beat well 3mins. Mod oven 30mins

Cherry Ripe Bites

4 cups desiccated coconut
400g glazed cherries
2 Tbs cherry brandy essence
3 drops red food colouring
400g tin sweetened condensed milk
375g dark chocolate
30g copha

Combine coconut, cherries, essence, food colouring and condensed milk in a bowl. Mix well. Roll heaped teaspoons into balls and refrigerate until firm. Melt chocolate and copha together. Re-roll balls before dipping in chocolate. Set aside to set. Re-dip balls for an extra thick chocolate layer.

Chocolate Bavarian Slice

Base:
185g plain sweet biscuits
90g butter

Make crumb crust and press into lamington tin lined with foil.

Filling:
110g pkt white marshmallows
1/3 cup milk
125g dark chocolate
1 Tbs rum
3 tsp gelatine
1 Tbs water
1 1/2 cups cream
1 cup cream extra
30g chocolate extra
15g copha

Put marshmallows, milk and chopped chocolate in top of double saucepan. Stir over hot water till chocolate and marshmallows are melted. Add rum, cool. Sprinkle gelatine over water, dissolve over hot water, add to marshmallow mixture. Fold in whipped cream, pour mixture over prepared base, refrigerate till set. Spread extra whipped cream over filling. Melt extra chocolate and copha, cool slightly and drizzle over cream. Refrigerate until set, cut into slices to serve.

Great for taking to parties.

Coffee Cream Biscuits

125g butter
1/2 cup castor sugar
1 egg, beaten
2 cups SR flour
1 tsp instant coffee
1 Tbs hot water

Cream butter and sugar, add egg and coffee dissolved in water. Add sifted flour and mix thoroughly. Pipe and place teaspoons of mixture on greased trays. Cook 180C 12-15mins. Cool and sandwich together with coffee butter cream.


Coffee Butter Cream

1 1/4 cup icing sugar
30g butter
1 level tsp instant coffee dissolved in water

Soften butter slightly and beat to a cream. Gradually add sifted icing sugar, then coffee.

Chocolate Chip Cookie Dough Cheesecake Bars

Crust
1 1/2 cups digestive or arrowroot biscuit crumbs
75g unsalted butter, melted

Chocolate Chip Cookie Dough
75g unsalted butter, room temperature
1/3 cup packed light brown sugar
3 Tbs sugar
1/4 tsp salt
1 tsp pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling
280g cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 tsp pure vanilla extract

Preheat the oven to 160C. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Beat butter, brown sugar, sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. In another bowl beat together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. Bake for about 30 minutes, until the top feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours. Cut into squares for serving.

Via

Chocolate Stuff

1 1/2 cups SR flour
1 Tbs cocoa
1 cup sugar
1 cup coconut
155g butter
vanilla
1 Tbs golden syrup

Melt butter and syrup together, add vanilla. Sift flour and cocoa into a bowl, add sugar and coconut. Pour butter over dry ,mixture. Press into grease slab tin. Bake in mod oven 15min TAKE OUT AFTER 15MIN NO MATTER WHAT!!

Chocolate Crackles

4 cups Rice Bubbles
1 1/2 cups icing sugar
1 cup desiccated coconut
3 Tbs cocoa
250g copha

Mix Rice Bubbles, icing sugar, coconut and cocoa. Slowly melt copha in saucepan over low heat. Allow to cool slightly. Add melted copha to Rice Bubble mixture, stirring until well combined. Spoon mixture into paper patty cases and refrigerate till set. Makes approx 24

Chocolate Truffles

 

1 packet plain biscuits
1 cup coconut
2 Tbs cocoa
1 tin condensed milk
1/2 cup coconut extra

Crush biscuits into fine crumbs. Mix crumbs, coconut and cocoa together in a large bowl. Mix in condensed milk. Roll into walnut sized balls, coat in coconut. refrigerate for 20-30min

Cherry Ripe Slice

Base:
1 1/2 cups SR flour
1 cup coconut
1/2 cup brown sugar, firmly packed
185g butter

Sift flour, add coconut and brown sugar. Add melted butter and mix well. Press into greased lamington tin lined with greaseproof paper. Mod oven 20-25 mins or till golden. Spread filling evenly over base, pour topping evenly over filling. refrigerate till set.

Filling:
2/3 cup condensed milk
45g glace cherries
1 1/2 cups coconut
45g copha
red food colouring

Combine condensed milk, chopped cherries and coconut. Add melted copha. Mix well. colour if desired.

Topping:
90g copha
1/2 cup drinking chocolate

Melt copha, mix in chocolate.

Cookies (No bake)

125g butter
1/2 cup firmly packed brown sugar
1 tsp grated orange rind
1/2 cup orange juice
2 cups quick cooking rolled oats
1/2 cup chopped walnuts
shredded coconut (optional)

Melt butter. Stir in brown sugar, orange peel and juice. Continue stirring slowly over moderate heat till sugar dissolves. Remove from heat, stir in oats and walnuts. Spread into a square cake tin, chill 1 hour, then shape into small balls. Roll in coconut.

Cornflake Biscuits

 

125g butter

1/2 cup sugar

1 egg

1/2 cup coconut
1/2 cup sultanas
1 cup SR flour
2 cups cornflakes

Cream butter and sugar, add egg, beat well until light and fluffy. Stir in coconut, sultanas, flour. Add cornflakes. Roll teaspoons of mixture in lightly crushed cornflakes (optional). Place on greased oven trays, allowing room for spreading. 180C, 10-15 mins.

 

Options: add diced dried apricot and/or crushed almonds

Via: Women's Weekly

Caramel Slice (Smithfield West PS)

Base:
1/2 cup brown sugar
1 cup SR flour
150g melted butter
1 cup coconut
1 cup rolled oats
vanilla

Mix all ingredients and press into slice tin. Bake mod oven 10 mins.

Filling:
1 tin condensed milk
2 Tbs golden syrup
1 Tbs butter

Put all ingredients in saucepan. Stir over low heat till butter melts. Pour over base and return to oven 10 mins

Topping:
Melt 60g copha and mix with 1/2 cup drinking chocolate. Pour over cold slice.

Russian Caramels

125g butter
1 1/2 cups brown sugar
2 Tbs golden syrup
1 can condensed milk

Melt butter, add sugar, syrup and milk. Stir well all the time it is cooking (about 20mins) or until it begins to leave the side of the pan. Set in buttered square or oblong tin. When nearly set, mark deeply into squares. Cut and wrap when cold.

Use sturdy saucepan. Cook SLOWLY

Chocolate Biscuit Cake (Grandma's)

250g milk coffee biscuits

185g copha

5 Tbs cocoa

3 Tbs boiling water

2 1/2 cups icing sugar

1 egg

vanilla

Soften biscuits by leaving out on a tray overnight. Cut copha into saucepan, heat slowly. Allow to melt (don't boil). Add boiling water to copha, stir til mixed. Mix icing sugar with egg and vanilla. Add the cocoa then the copha gradually. Beat well. Fill a lined loaf tin with alternate layers of chocolate and biscuits, beginning and ending with chocolate. Set.

Caramel Mud Cake (Nita's)

250g unsalted butter, chopped
200g white chocolate, chopped
2 1/3 cups brown sugar (firm pkd)
1 1/2 cups water
1 tsp vanilla
3 eggs, lightly beaten
2 cups plain flour
2/3 cup SR flour

Grease and line a deep 22cm round pan (paper 2cm over edge). Combine butter, chocolate, sugar, water in medium saucepan. Whisk over low heat until chocolate melted and sugar dissolved. Transfer to large bowl. Cool 15 mins. Whisk in vanilla and eggs, than combined sifted flours. Slow oven (150C) 2 hrs). (Cover with foil if it is over burning). Cool in pan covered with tea towel. Spread with frosting.

Caramel frosting
125g butter, chopped
1 cup brown sugar (firm pkd)
1/3 cup milk
1 1/2 cups sifted icing sugar

Melt butter rub small pan. Stir in brown sugar and milk. Bring to boil. Cook, stirring for 3mins. Cool. Add icing to spread consistency. Stir till smooth then spread on cake.

Chocolate Mud Cake (Nita's)

500g butter, chopped
350g dark chocolate, chopped
4 cups castor sugar
2 cups (500mls) hot water
2 Tbs dry instant coffee
1/3 cup (80mls) whiskey
1/3 cup (80mls) Irish Cream Liqueur
4 eggs, lightly beaten
3 cups (450g) plain flour
1/2 cup (75g) SR flour
1/2 cup (50g) cocoa powder

Line base of 27cm x 33cm baking dish with 3 thicknesses baking paper (2cm above edge). Combine butter, chocolate, sugar, water, coffee, whiskey, liqueur in large pan. Stir over low heat without boiling until chocolate is melted. Cool 15 mins. Transfer mixture to large bowl. Whisk in eggs and sifted dry ingredients. Pour into prepared dish. Mod slow oven about 3 1/4 hrs (may need another sheet of paper over top about half way through cooking to prevent drying). Stand 10mins and turn out. When cold spread with icing. Decorate with chocolate curls and strawberries.

Chocolate Icing
375g dark chocolate, chopped
1 cup cream
60g butter, chopped

Place all in pan. Stir over simmering water until smooth. Cool to room temperature. Stir until spreadable.

Chocolate Cake (Mrs Bashford)

1 pkt Chocolate Devil's Food Cake
1 pkt Chocolate Instant Pudding
1 carton sour cream
1/2 cup oil
1/2 cup water
4 eggs
1 1/2 cups choc chips

Mix all ingredients together. Beat 4 mins. Mod oven 45-50 mins

Coffee Cakes

1 1/2 cups SR flour
125g butter
3/4 cup castor sugar
2 eggs
2 tsp black coffee
2 Tbs milk

Cream butter and sugar, add eggs. Fold in sifted flour alternately with milk and coffee. Spoon into patty cases. Mod hot oven 10-15 mins

Crystallised Ginger

500g fresh ginger
sugar
water

Peel and thinly fresh ginger. Place sliced ginger in a heavy saucepan, Cover with water. Cook gently until tender, about 30 minutes. Drain off water. Weigh the cooked ginger and measure an equal amount of sugar. Return ginger to saucepan, add sugar and 3 Tablespoons water. Bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated. Reduce heat and cook, stirring constantly, until almost dry. Toss cooled ginger in sugar to coat. Store crystallised ginger in an airtight jar for up to 3 months.

Carbonara

3 cups sliced mushrooms
1 cup diced lean ham
1 small onion, diced
1 tsp garlic, crushed
375ml can evaporated light milk
3/4 cup skim milk
2x 30g pkts lite mushroom and chive cup a soup
2 Tbs grated paramasan cheese
1 Tbs marg
2 Tbs plain flour
1 tsp beef stock powder
300g fettuccine

Cook onions and garlic, toss in ham. Add mushrooms, remove and set aside. Melt marg, add flour mixing well. Slowly add evaporated milk and skim, mixing continuously until smooth. Stir in soup mix, stock and parmasan. Return mushroom mix, combine well.

*via Simply Too Good To Be True 2

Roasted Vegetable Couscous

1/4 butternut pumpkin, diced
Olive oil spray
1/2 eggplant, diced
1 zucchini, diced
1 cup uncooked couscous
1/2 red onion, finely sliced
1/2 red capsicum, finely sliced
150g rocket leaves

Dressing
1 clove garlic, crushed
2 tsp red wine vinegar
1 tsp balsamic vinegar
1/3 cup olive oil
1/4 tsp honey

Preheat oven to 250C. Place pumpkin pieces in a tray and spray lightly with oil. Bake for 10mins then add the eggplant and zucchini sprayed lightly with oil. Roast for a further 20mins or until cooked. Remove from oven and set aside. Prepare couscous as per packet. To make dressing place all ingredients in airtight jar and shake until combined. Add roast vegetables. onion, capsicum and rocket leaves to cooked couscous. Mix dressing through until coated.
Serves 4

Caramel Chocolate Pecan Bars

1 1/2 cups plain flour

1/2 tsp cinnamon

1/4 tsp baking powder

1/2 cup brown sugar (firm packed)

185g butter

3 eggs

1/2 cup brown sugar, extra

1/2 cup golden syrup

1/4 cup plain flour, extra

90g dark chocolate, melted

1 tsp vanilla

1 1/2 cups pecans, chopped

Sift flour, cinnamon and baking powder. Stir in 1/2 cup brown sugar. Rub in butter until mixture holds together. Pat into greased 30x23cm tin. 180C 10mins. Beat eggs, extra brown sugar, syrup, 1/4 cup flour, melted chocolate and vanilla together. Spread over pastry, sprinkle with nuts. 180C 35-40mins.

Mallow Crackles

200g white marshmallows
90g butter
1 Tbs milk
4 cups rice bubbles
2/3 cup finely chopped dried apricots
3/4 cup shredded coconut

Melt butter in a large saucepan over low heat. Add milk and marshmallows, stir until marshmallows have melted and mixture is smooth. Remove from heat, add the rice bubbles, apricots and coconut and mix well. Spoon into small patty cases and refrigerate until firm.

Curried Sausages

8 sausages
2 potatoes
celery
carrots
1 onion
1 Tbs sultanas
2 tsp curry powder
1 Tbs plain flour/ corn flour
1 cup stock or water

optional additions:
apple
capsicum
cauliflower (cook first)
beans
anything you want

Boil sausages gently, chop. Cut up onion and apple. Heat oil in pan, fry onion and apple with curry. Add veges. Add water with sultanas, simmer 15mins. Add sausages. Make paste with cornflour, add while simmering, stir 1min.

Creamy Onion Smothered Chops

8 chump chops
4 Tbs flour
2 tsp mixed herbs
1 large onion, sliced
1 pkt onion soup
1 1/2 cups water
1 cup milk
3 beef stock cubes
3 tsp steak sauce

Cut meat into pieces and coat with flour and herbs. Put in casserole dish, top with onion rings. In a bowl, mix soup, water, milk, stock cubes, sauce and any remaining flour. Pour over chops. Cover and cook in oven or microwave until meat tender.

Chicken and Sweet Corn Soup

 

6 cups chicken stock
2 large chicken breast (500g), chopped
4 cups of canned sweet corn
2 spring onion, chopped
2 cups baby spinach leaves
5 Tbs cornflour
4 tsp soy sauce
4 Tbs thickened cream
8 coriander sprigs, garnish

Place the chicken stock and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 mins to cool slightly. Finely shred. Place drained corn in food processor, chop coarsely.  Add shredded chicken, corn, spring onion and spinach to stock, simmer briefly. Season with salt and pepper. Combine cornflour and 2 Tbs cold water, stir into soup until it thickens. Stir in soy sauce and cream, heat briefly. Ladle into bowls, garnish with coriander and croutons. 

*150g peas or 200g asparagus can substitute spinach

Makes 4 main serves

Curried Egg

4 hard boiled eggs
2 Tbs butter
1 onion
1 tomato
1 level dess curry powder
2 cups stock or water
2 level Tabs flour
salt & pepper
3-4 cups cooked rice

Shell and halve eggs lengthwise. Fry onion in butter till golden brown, add curry powder and cook 2 mins. Stir in chopped tomato and water, simmer 15 mins. Thicken with flour blended with a little cold water, cook 2 mins. Add eggs and reheat. Place the hot rice on large serving dish and pour the egg curry over.

Coconut Rice

1 cup fragrant Thai or basmati rice
1/2-3/4 cup coconut cream
1/2/ tsp salt
1 tsp sugar
1 1/2 cups boiling water

Place rice and other ingredients in microwave bowl. Cover and microwave on medium power for 15-17mins.

Great with curries

Creamed Peas and Sweet Corn (Nanna's)

300g can whole kernel sweet corn
small pkt frozen peas
2 rashers bacon, chopped
30g butter
1 small onion, finely chopped
1 Tbs plain flour
2/3 cup evaporated milk
salt & pepper to taste

Drain corn reserve liquid. Cook peas as directed on packet, drain.. Fry bacon till crispy. Remove bacon, add butter, sauté onion until soft. Add flour, cook 1 minute. Gradually add evaporated milk and 1/3 cup corn liquid. Stir constantly until boils and thickens. Add corn bacon and peas, season to taste. Reheat to serving temperature.

Curried Mince

1/2 cabbage, shredded
500g mince (pork)
1 large onion, diced
1 tsp curry powder
1 tsp stock (optional)
Noodles or rice

Cook mince. Cover base of pan with water, boil. Add onion, simmer 2min with lid on. Add cabbage, simmer 5min. Add curry, mince and noodles/rice.

Chilli Con Carne (Grandma's)

500g minced steak 

1 onion 

1 capsicum

1 pkt tomato soup

1 1/2 cups water  

1 Tbs chilli powder

dash garlic salt 

1 tin kidney beans

Brown meat, onion and capsicum. Add soup mixed with water. Blend into meat. Add chilli powder and garlic salt. Simmer 3/4 hour. Add kidney beans. Simmer 10 mins 

Serves 4

Chinese Mince (Grandma's)

750g minced steak
1 onion
1 1/2 cups cooked rice
2 dsp dry mustard
1 1/2 dsp golden syrup
soy sauce
1 dsp curry powder
beans

Brown onions in a little fat, add mince and cook till brown, turning well. Add a little hot water and soy sauce, salt, mustard, golden syrup and curry powder. Cook rice and place over mince, put beans on top. Cook slowly for a while till mince is cooked.

Caramel Dumplings

Sauce:
1 Tbs butter
1 1/2 cups brown sugar
1 1/2 cups water

Place all ingredients in large saucepan. Stir constantly till boiling. Remove from heat.

Dumplings:
1 1/4 cups SR flour
1/3 cup sugar
1 Tbs butter 1/3 cup milk
1 tsp vanilla

Sift flour into bowl. Rub in butter. Add sugar, vanilla and milk gradually. Mis to a soft dough. Heat sauce again to boiling point. Drop mixture 1 Tab at a time into simmering sauce. Cover tightly, simmer 20mins. Serve warm with ice cream or whipped cream.

Chocolate Self-Saucing Pudding

60g butter
1/2 cup sugar
1 egg
1 cup SR flour
2 dsp cocoa
1/2 cup milk
vanilla
1/2 cup sugar extra
2 dsp cocoa extra
1 1/2 cups hot water

Cream butter and sugar, add egg and vanilla. Fold in sifted flour and cocoa alternately with milk. Pour into greased oven proof dish, sprinkle extra sugar and cocoa over. Finally pour hot water over gently. Mod oven 35-40mins.

Coconut Ice

Uncooked
I50g icing sugar
1/4 tsp cream tartar
1 egg white
3 Tbs condensed milk
1 cup coconut
pink food colouring

Sift icing sugar and cream of tartar into basin. Make well in centre, add lightly beaten egg white and milk. Stir in half the coconut, then work in remaining coconut by hand. Turn onto board, divide in half, colour one half pink. Press white half evenly over base of well-greased bar tin. Top with pink half, spread evenly. Cut into squares once set.

Cooked
2 cups sugar
1/4 tsp cream of tartar
1/2 cup milk or water
1/2 cup coconut
pink food colouring

Boil sugar, cream of tartar and water or milk to 113C, stirring occasionally. Divide mixture into two and colour one half pink. Add coconut to both halves and beat until thick. Press into greased tin in white and pink layers. Allow to become quite cold before cutting.

Caramel Nut Cake

125g butter
2 eggs
2 cups SR flour
vanilla
1 cup brown sugar
6 Tbs milk

Cream butter and sugar, add egg and mix well. Fold in sifted flour alternatively with milk and vanilla. Place half the mixture in the bottom of a greased 18cm cake pan. Cover with filling, followed by remainder of cake mix. 180C 35-40mins.

Filling
1/4 cup brown sugar
1/2 cup chopped walnuts
4 tsp (25g) melted butter
2 Tbs flour
2 tsp cinnamon

Melt butter and stir in other ingredients. Spread evenly over half cake mix, as above.

Chocolate Beetroot Cake

1 1/2 cups plain flour
1/2 cup cocoa powder
1 1/2 cups caster sugar
1 1/2 tsp baking powder
I cup veg oil
1 tsp vanilla essence
3 eggs
1 cup cooked beetroot, pure'ed 
2 Tbs walnuts, finally chopped (optional)

Sift all dry ingredients, add oil, vanilla, lightly beaten egg, beetroot and walnuts. Mix well (will turn a purple colour). Pour into a 7" square tin lined with paper. Bake at 180C for 50mins. When cool, dust with icing sugar.

Roasted Pumpkin and Spinach Couscous

600g pumkin, chopped
1 Tbs olive oil
1 cup chicken stock
1 cup water
2 cups (400g) couscous
150g trimmed spinach, shredded
1/2 cup (50g) roasted walnuts, chopped

Preheat oven to 220C. Place pumpkin in single layer on oven tray, drizzle with oil. Roast, uncovered, 30mins or until tender, turning halfway. Bring stock and the water to boil. Remove from heat, stir in couscous. Cover, stand 5mins, fluff with fork. Stirin spinach, cover, stand 5mins. Combine pumpkin, couscous, nuts and dressing.

Cumin Dressing
1/4 cup lemon juice
1/4 cup olive oil
1 tsp honey
3/4 tsp ground cumin
1/2 tsp caynenne pepper

Combine all ingredients in a jar, shake well.

Chicken Coconut Cream Curry

4 chicken breast (500g), cooked, sliced
400ml can coconut cream
2 onions, sliced
2 medium carrots (half cooked)
1 1/2 cups sugar snap peas, sliced
1 small capsicum, diced
3 tsp curry powder
1 tsp seaseme oil
3 Tbs chilli sauce
juice of one lemon
1 heaped Tbs cornflour

Fry the onions until cooked, Stir in curry powder. Add coconut cream, veges, chilli sauce, seaseme oil and lemon juice. Mix cornflour with water to make paste. Heat to gentle simmer for about 5mins. Peas need to still have a little crunch. Add water if required. Serve on boiled rice.

Can cook chicken in apricot nectar.

Upside-down Cashew and Maple Syrup Loaf

215g butter
1 1/4 cup firmly packed brown sugar
2 eggs
1 cup self-raising flour
1/2 cup plain flour
1/2 cup sour cream
4 Tbs maple-flavoured syrup
I cup unsalted roasted cashews, chopped coarsely

Preheat oven to 180C. Grease and line 15cm x25cm loaf pan. Using wooden spoon, beat 90g butter, 1/2 cup brown sugar and 2 Tbs syrup in a small bowl until smooth. Spread topping over base of pan. Sprinkle with cashews. Beat remaining ingredientsin medium bowl with electric mixer, on low speed until combined. Beat on medium speed until mixture is smooth and changed to a lighter colour. Bake 1 hour. Stand cake in pan 10mins. Turn onto wire rack to cool.

Chocolate Muffins

1 3/4 cups self raising flour
1/3 cup baking cocoa
1/2 cup caster sugar
125g butter or margarine, melted, cooled
2 eggs
185ml can Carnation light & creamy evaporated milk
1 tsp vanilla extract
1 cup dark chocolate bits
cocoa, extra

Preheat oven to 180°C. Line twelve 1/3-cup capacity muffin pans with large paper cases. Sift flour and cocoa into a bowl. Add sugar and stir until well combined. Whisk butter, eggs, evaporated milk and vanilla in a large jug. Add milk mixture to flour mixture and stir until just combined. Gently fold through chocolate bits. Do not over mix. Spoon the mixture evenly into prepared paper cases. Bake for 15 to 20 mins or until a skewer inserted into the centre comes out clean. Turn out onto a wire rack to cool. Serve lightly dusted with cocoa.

Chocolate Fudge Brownies (Women's Weekly's)

250g unsalted butter, melted
400g dark chocolate, chopped
½ cup brown sugar
½ cup caster sugar
4 eggs
2½ cups plain flour
250g block Caramello chocolate, chopped
extra 200g dark chocolate, chopped
cocoa powder, to dust

Place butter and chocolate in a large saucepan. Stir over a low heat until chocolate has melted. Remove from heat, stir in sugars. Cool at room temperature for 10 minutes. Gradually beat in eggs. Stir in flour until well combined and then Caramello and extra chocolate. Spoon mixture into greased 19 x 30cm lamington tin, lined with baking paper, smooth over top. Mod oven 30 minutes or until top of brownie is a little soft to touch, inside should still be moist. Serve warm cut into squares or cool at room temperature. Dust with cocoa powder.

Affogato brownie:
Place a square of brownie into bottom of martini glass or serving dish. Top with a scoop of vanilla ice cream and then pour over one shot of espresso. Serve immediately.

Brownie ice cream:
Crumble ¼ of the brownie slice and fold into two litres of softened ice-cream (any flavour). Freeze over-night or until firm. Scoop into balls when ready to serve.

Coconut Cake Slice

1 cup SR flour
salt
1 cup coconut
125g butter
3/4 cup sugar
2 eggs
1/2 cup milk
lemon icing

Mix sifted flour and salt with coconut. Melt butter, stir in sugar and add to flour, stir well. Add beaten eggs and milk, mix thoroughly. Turn in to greased leamington tin. Mod oven 20-15mins. When still warm top with lemon icing.

Date Loaf

60g butter
1 cup chopped dates
1/2 tsp card soda
small cup boiling water
walnuts
3/4 cup brown sugar
1 beaten egg
1/2 tsp spice
2 cups SR flour

Mix butter, dates, carb soda, walnuts, brown sugar and spice. Pour boiling water over. Add egg and flour. Mod oven 45mins

Diane Sauce

1 cup shallots, chopped
2 tsp garlic, crushed
2 Tbs Worcestershire sauce
2 tsp beef stock powder
2 Tbs brandy
1/2 cup red wine
3 Tbs cornflour
375ml can evaporated light milk
1/2 cup water

Cook garlic and shallots, stirring occasionally. Add brandy, wine, stock and Worcestershire sauce, bring to boil, simmer 3mins stirring occasionally. Mix cornflour with water, add to pot, bring to boil. Add milk, bring to boil, reduce to simmer.

Frangipani Pie

1 cooked pastry shell
450g can crushed pineapple
1/4 cup cornflour
1/4 cup cold water
2 eggs, separated
1 1/2 cups milk
3/4 cup sugar
salt
1/4 cup cornflour, extra
1/4 cup water, extra
1 cup coconut
1 Tbs butter
1 tsp vanilla
2 Tbs sugar, extra

Bring contents of pineapple can to boil. Blend cornflour and water with egg yolks. Add pineapple, stirring until thick. Set aside. Place milk, sugar and salt in another saucepan. Stir over low heat until sugar dissolves. Blend extra cornflour and water, add to milk, stirring until thick. Remove from stove, stir in coconut, butter and vanilla. Spoon half the coconut cream into pastry shell, add all the pineapple then remaining coconut cream. Top with meringue (using egg whites and extra sugar). Bake at 180C for 15mins.

Fruit Cake (Women's Weekly's)

1kg sultanas
500g raisins
500g currants
250g dates
250g prunes
125g glace pineapple
125g glace apricots
125g glace cherries
125g mixed peel
1 cup sweet sherry
500g butter
2 cups brown sugar (firm pkd)
8 large eggs
3 1/3 cups plain flour
3/4 cup SR flour
1 Tbs mixed spice
1/2 tsp salt
2 Tbs extra sweet sherry

Make as for any fruit cake

Fried Rice Salad (Nita's)

1 cup cooked rice
1/4 cup oil
1 cove garlic, crushed
1 red capsicum, diced
250g broccoli florets
425g tin baby corn, drained and quarted
1 carrot, thin strips
200g ham, thin strips
2 Tbs soy sauce
1/4 tsp 5 spice powder
1/4 tsp saffron powder
1 tsp fresh ginger, chopped
3 spring onions, sliced

Stir fry oil, garlic, capsicum, broccoli, corn and carrot till tender. Add ham, rice, sauce and spices, stir well. Add spring onions, cool. Refrigerate several hours before serving.

Ginger Beer

Ginger Beer Plant
8-12 Sultanas
Juice 2 Lemons
1 tsp lemon pulp
1/4 tsp compressed yeast or 2-3 grains dried yeast
4 tsp sugar
2 tsp ground ginger
2 cups cold water

Combine all ingredients in glass jar. Leave 3 days until it begins to ferment, then each day for one week add 2 tsp ground ginger and4 tsp sugar to 'plant'.


Ginger beer recipe
2 cups sugar
4 cups boiling water
Juice 4 lemons
7L cold water

Mix sugar in boiling water till dissolved. Allow to cool. Add lemon juice. Strain contents of ginger beer plant through muslin or nylon sieve. Add 7L cold water and the lemon syrup. Pour into bottles with airtight seal. Allow to stand 2 weeks before using.
To keep ginger beer plant alive retain half retained residue, place in jar with 2 cups cold water and continue as before.

Gazpacho

6 ripe red tomatos, peeled (1kg)
1 cup white wine or stock
2 cloves garlic, crushed
1/2 tsp ground cumin
salt and pepper
1 1/2 cups fresh bread crumbs
1/3 cup olive oil
1/4 cup wine vinegar
1 large onion, diced
1 green capsicum, cored and diced
1 cucumber, peeled and diced
12-16 ice cubes

Cook half tomatos with wine, blend to puree. Dice remaining tomatos, onion, cucumber and capsicum. Crush garlic, add cummin and mix in bread crumbs, gradually stir in oil. Add viegar little at a time, then tomato puree. Combine veges, mix well and chill for 2-3 hrs. Serve over ice.

*Can serve veges separate. Can serve with boiled eggs and crutons

Apple Meat Loaf (Dad's)

2 cooking apples
750g mince
1 1/2 cups breadcrumbs
1 onion, finely chopped
salt and pepper
1 tsp Worcestershire sauce
2 eggs
3 Tbs tomato sauce
2 Tbs brown sugar

Peel and grate apples. Combine grated apple, mince, breadcrumbs, onion, seasonings and Worcestershire sauce in large mixing bowl. Add beaten eggs and mix thoroughly. Press mixture into a greased casserole dish, level surface. Spoon tomato sauce over top and sprinkle with brown sugar. Cook 160C approx 1 1/4 hrs or until cooked. Baste occasionally with pan drippings. Pour off excess fat and serve hot or cold cut into slices.

Garlic Soup

1.5L water
4 potatoes
1 carrot
2 celery stalks
1 onion
2 large bulbs garlic
Thyme
Cayenne

Bring water to boil. Add diced veges, garlic and spices. Cook over medium heat for 20-30mins. Puree and serve.

Golden Syrup Dumplings

1 cup SR flour
1 Tbs butter
1/2 cup milk
1 1/2 cups water
1 Tbs golden syrup
1/2 cup sugar
1 tsp lemon juice
1 1/2 Tbs butter, extra

Rub butter into flour, mix with milk to form a soft dough. Place dough in spoonfuls in greased ovenproof dish. Combine all other ingredients in a saucepan and bring to boil. Pour over dumplings and cook 180C. 

Dumplings may be boiled 30mins in syrup instead of baked in oven.

Gingerbread

125g butter
1/2 cup sugar
1 egg yolk
2 cups plain flour
1 tsp bi carb soda
2 tsp ground ginger
1 1/2 Tbs golden syrup

Warm golden syrup. Cream butter and sugar until creamy, add egg yolk, beat well. Gradually add sifted dry ingredients and warm syrup, mix well. Knead mixture lightly, roll out to 3mm on lightly floured board to cut into shapes. Mod oven 15mins

Spicy Gingernut Cookies

100g butter
3/4 cup golden syrup
2 cups SR flour
2/3 cup brown sugar
1 Tbs ginger powder 
1 tsp cinnamon
1/2 tsp nutmeg

Melt butter and golden syrup. Add sugar and sifted flour and spices. Blend well with wooden spoon. Place mixture in fridge for 10min. Roll tsp into balls, place on lightly greased tray. Pat with spoon/fork. Cook until golden brown in 150-170C for 15min.

Gnocchi

12 potatoes 

2 eggs
3 cups plain flour
3 Tbs butter
4 Tbs grated parmesan cheese
salt and pepper to taste

Boil potatoes till cooked. Peel and mash. Combine with other ingredients (may need more flour). Roll dough to 1" thickness in diameter and cut into 1/2 - 1" lengths. Bring large pot salted water to boil. Insert approx 1 plateful of gnocchi in water and when they rise to the top they are cooked. Serve with favourite meat sauce and grated parmesan cheese.

Alternate recipe:

Women's Weekly Cooking Class Cookbook

Ginger Pinapple Meatballs (Dad's)

1 x 500g can crushed pineapple 

1/4 tsp pepper 

1 grated onion 

3/4 cup ready cooked rice 

1 Tbs raisins 

2 cups water 

6 ginger snap biscuits 

500g mince 

1/4 cup wholemeal flour 

2 beef stock cubes 

1 egg

salt 

Drain syrup from pineapple, pour with water onto broken biscuits and allow to soak. Mix beef with onion, rice, flour, salt & pepper. Shape into 1" balls. Add beef stock cubes, raisins and crushed pineapple to soaking biscuits. Place in saucepan and bring to boil, stirring constantly. Reduce to simmering and add meat balls. Cook, uncovered over low heat for 10 mins. Carefully turn balls and cook for a further 10 mins. Serve with rice.

Honey Joys

90g butter
1/3 cup sugar
1 Tbs honey
4 cups Corn Flakes

Preheat oven to 150C. Melt butter, sugar and honey together in a saucepan until frothy. Add Corn Flakes and mix well. Spoon into paper patty cases. Bake in a slow oven for 10 min. Allow to cool. Makes about 20

Hedgehog Slice

250g plain biscuits
1/2 cup dessicated coconut
1/2 cup caster sugar
1/2 chopped pecan nuts
1/4 cup cocoa
100g dark chocolate
100g butter
1 Tab golden syrup
1 egg
200g dark chocolate, extra
50g unsalted butter

Break biscuits into small pieces, mix with coconut, sugar, cocoa and nuts. Melt chocolate with butter and golden syrup. Add egg. Stir into biscuit mixture. Press into slice pan lined with paper. Refrigerate. Spread with extra chocolate melted with unsalted butter.

Honeycomb

1 1/2 cups sugar
1/3 cup golden syrup
1/3 cup honey
1/3 cup water
2 tsp carb soda

Combine all ingredients except soda. Stir constantly over low heat until sugar dissolves. Increase heat. Boil until candy thermometer is exactly 140C. Reduce heat as low as possible and keep temp at 140C for exactly 15mins. (It is important not to let temp increase or decrease. If temp rises, remove pan from heat occasionally to reduce.) After the 15mins, remove pan from heat, take out thermometer. Allow bubbles to subside. Using a wooden spoon, quickly beat in finely sifted soda. Pour immediately into well-greased deep 7 1/2" cake tin. Spread quickly and evenly. When cold, remove from tin and break into pieces.

Hedgehog Cake (Heath's)

500g butter

2 cups sugar

500g arrowroot biscuits, crushed

2 Tbs cocoa

4 eggs

200g nuts (walnuts, almonds, macadamia), chopped

 

Put butter, sugar, cocoa and beaten eggs in saucepan sitting in frying pan with hot water. Stir until melted and smooth, shiny and thick. Cool. Mix biscuits and nuts together. Mix in cooled chocolate mixture. Stir well. Place in tin and set in fridge. 

 

Optionally, shape into echidna first and use toothpicks and glace cherries to decorate.

Impossible Pie

1/2 cup plain flour
125g soft butter
2 cups milk
1 cup castor sugar
2 tsp vanilla
1 cup coconut
4 eggs

Combine all ingredients and beat. Place in large grease pie dish. Mod slow (160C) oven 1hr

Ice Magic

1/2 cup icing sugar
3 Tbs cocoa
125g copha
1 tsp vanilla
5 drops peppermint essence (optional)

Sift icing sugar and cocoa into small basin. Melt copra over low heat and gradually stir into icing sugar until smooth. Stir in vanilla and peppermint essence. Can be used immediately or stand container in hot water to melt to runny consistency again. Store in cupboard.

Lasagne

American Lemonade

2 cups sugar
1 cup water
rind of 2 lemons cut into thin strips
1/8 tsp salt
6 lemons, juiced

Boil sugar, water, lemon rind and salt for 5mins. Cool and add lemon juice. Strain. Store in a covered jar. Use 2 Tbs syrup as a cordial with iced or carbonated water.

For extra flavour process in food processor and don't strain

Lemon Cream Pie (Aunty Sue's)

185g crushed biscuits
125g melted butter
1/2 tin condensed milk
1/3 cup lemon juice
3/4 cup (180ml) cream

Mix biscuits and butter, press into pie dish, cook 180C 5-8mins. Mix lemon juice and condensed milk, allow to stand for a few mins. Beat cream and fold through mixture. Place in crumb crust and refrigerate.

Lemon Slice

1 pkt morning coffee biscuits
1 tin condensed milk
juice 2 lemons (save a little for icing)
2 cups coconut
125g copha

Line tin with biscuits. Mix condensed milk and lemon juice, then copha and coconut. Spread over biscuits. Ice with lemon icing.

Lemon Coconut Self-Saucing Pudding

3 eggs, separated
1/3 cup sugar
30g butter
3/4 cup milk
1/4 cup SR flour
1/4 cup lemon juice
1 tsp grated lemon rind
salt
2 Tbs coconut
1/2 cup sugar, extra
2 Tbs shredded coconut

Beat egg yolks with sugar until light and creamy. Bat i melted butter, milk sifted flour, lemon juice and rind, salt and coconut. Beat egg whites till stiff peaks. Add extra sugar gradually, continue beating till firm peaks. Fold in lemon mixture. Pour into greased casserole dish. Stand in shallow pan of water. Cook 180C for 1hr. Sprinkle with coconut, bake further 5mins.

Lasagne

250g lasagne noodles 

1/2 cup grated parmesan cheese 

1/2 cup cream 

Drop noodles gradually into large saucepan of boiling salted water. Cook approx 30mins or until very tender. Drain. Cover with cold water until needed, drain. Place layer of noodles in shallow ovenproof dish. Spread half the meat sauce over the noodles and then half the cheese sauce. Top evenly with second layer of noodles. Repeat the layers of meat, cheese and finally 3rd layer of noodles to cover top. Sprinkle top with parmesan cheese. Mod oven 20-25mins. Remove from oven, pour cream over cheese. Bake further 10 to 15mins 

Meat Sauce 

1 Tbs oil 500g mince steak 

2 x 470g cans whole tomatoes, chopped 

1 small onion, finely chopped 

125g mushrooms, sliced 

1 clove crushed garlic 

1 tsp oregano 

1/4 tsp basil 

1/4 tsp rosemary 

1 tsp salt 

1/2 tsp sugar 

Heat oil in large shallow pan, add steak. Cook until browned. Add undrained tomatoes with other ingredients. Bring to boil, stirring. Reduce heat, simmer 60mins or until nearly all liquid evaporated 

 

Cheese Sauce 

60g butter 

4 Tbs flour 

2 cups milk 

salt, pepper 

pinch nutmeg 

25g grated cheese 

1 Tbs grated parmesan cheese 

Melt butter in saucepan, stir in flour, cook gently, stirring 1min. Gradually add milk, stir until sauce boils and thickens. Season with salt, pepper and nutmeg. Add cheese, stir until cheeses melt. 

 

Serves 4-6

Meringues

3 egg whites
1 cup castor sugar

Beat egg whites till frothy and stiff. Add 1/2 sugar and beat till thick. Fold in remaining sugar. Place in small spoonfuls or pipe on greased lined tray 2cm apart. Bake in slow oven (120-140C) for 1- 1 1/2 hours until dry. Sprinkle with 100's and 1000's.

Melting Moments

Biscuits
125g butter
1/4 cup icing sugar
1/2 tsp vanilla essence
1/2 cup self-raising flour
1/2 cup cornflour

Preheat oven to 150C. Beat butter and sugar together until creamy. Blend in vanilla. Fold in sifted combined flours until a soft dough is formed. Roll into walnut sized balls or pipe into baking trays lined with baking paper. Flatten with a fork. 20-25min. Allow to cool on trays before transferring to wire rack to cool completely.

Icing
1/2 cup icing sugar
1 Tbs cocoa
1 tsp butter
1-3 tsp boiling water

Blend all ingredients together, spread over cooled busicuts or sandwich together. Makes about 20.

Try this: Taste.com Melting Moments (gotta double biscuit recipe)

Vegetable Momos

Filling
Onion, cabbage, green beans and cauliflower all finely chopped and lightly steamed or blanched until slightly limp, enough to make about 3-4 cups.
Season with minced garlic, ginger, soy sauce and salt
1 teaspoon garam masala optional
Oil to moisten

Dough
3-4 cups flour and enough cold water to make a smooth dough. Knead lightly and break off small pieces, rolling each into a thin round about 3 1/2 inches in diameter.

Put a heaping teaspoon of the filling in the middle of each dough round. Form the momo in a pleated half moon shape, using one hand to pleat or pinch and the other to both hold the momo and keep the filling from oozing out. Arrange on a steamer coated with vegetable oil spray and steam, covered l0-15 minutes. Serve with a dipping sauce. Such as Soy sauce mixed with a little rice vinegar and sugar or chilli paste.

Mars Bar Slice

90g butter
3 Mars Bars
3 cups Rice Bubbles

Chop Mars Bars and melt with butter. Mix with Rice Bubbles. Press into slab tin and set in fridge. May top with melted chocolate if wish.

Meringue Puff Biscuits

125g butter
1/2 cup icing sugar
1 egg, separated
1/2 tsp vanilla
1 1/2 cups SR flour
salt
1 1/2 Tbs sugar

Cream butter and sifted icing sugar. Add egg yolk and vanilla, beat well. Fold in sifted flour and salt. Work to a firm dough. Roll teaspoons of mixture into small balls. Place on greased oven trays, flatten out slightly. Make a dent in the centre of each biscuit with the top of a wooden spoon. Beat egg whites till soft peaks form, gradually add sugar, beat until dissolved. Carefully spoon teaspoon of meringue into dents of biscuits and spread it a little until it almost covers tops of biscuits. Bake 180C 10-12mins or until golden brown.

Monte Carlos

Biscuits
185g butter
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/4 cup SR flour
3/4 cup plain flour
1/2 cup coconut

Cream butter and sugar until light and fluffy, add egg and vanilla, beat well. Add sifted dry ingredients and coconut, mix well. Roll teaspoons of mixture into balls. Place on lightly greased oven trays. Press and rough up surface with fork. Mod oven 10-15mins or until golden brown. Remove from oven cool on wire rack. Put teaspoons of Raspberry jam and prepared cream filling in centre of half biscuits, top with remaining halves.

Filling
60g butter
3/4 cup icing sugar
1/2 tsp vanilla
2 tsp milk

Cream butter and sugar until light and fluffy, add vanilla, gradually add milk, beat well.

Makes 25 biscuits

Macaroons

2 egg whites
2/3 cup castor sugar
1/2 tsp cream tartar
1/2 tsp vanilla
1 cup coconut

Beat egg whites until soft peaks form. Gradually add sugar, 1 spoonful at a time, beat until dissolved before adding next spoonful. When last spoonful of sugar is added and dissolved, beat in cream of tartar and vanilla. Lastly fold in coconut. Spoon onto foil covered trays. Bake 120C 30-40mins or until dry to touch. Cool in oven with door ajar.

Mushroom Sauce

1 1/2 cups Swiss brown mushrooms
1/2 cup sliced onions
3 tsp stock powder
1 1/2 cups water
2 Tbs cornflour

Saute mushrooms and onion. Add stock powder and 1 cup water , simmer 5mins. Mix cornflour with 1/2 cup water, add to pot, bring to boil stirring well. Add pepper, reduce to low simmer.

Moussaka

1kg lamb mince
1 large eggplant
90g butter
1 large onion, finely chopped
1 clove crushed garlic
470g can whole tomatoes
1 cup dry white wine
salt, pepper
1/2 tsp nutmeg
oil
185g cheddar cheese
1/2 cup dry breadcrumbs
30g melted butter, extra
white sauce

Heat butter in pan. Add meat, onion and garlic. Cook until meat browns. Add undrained tomatoes, mash with fork to a puree. Add white wine, salt, pepper and nutmeg. Bring to boil, reduce heat. Simmer, until meat is tender and nearly all liquid evaporated (40-60mins).
Cut eggplant into 1cm slices, shallow fry until golden. Drain well. Arrange in base of greased proof dish. Combine grated cheese and breadcrumbs. Sprinkle 1/3 over eggplant. Sppon meat over, then spread white sauce evenly. Sprinkle remaining cheese mixture over. Drizzle extra butter over. Hot oven 20-25mins or until top is golden brown.

White sauce
90g butter
1/2 cup flour
1/2 tsp nutmed
salt, pepper
2 cups milk
1 lightly beated egg

Melt butter, remove from heat, stir in flour, nutmeg, salt and pepper. Stir over low heat 1min. Add milk, stir until sauce boils and thickens. Reduce heat, cook further 1min. Remove from heat, add egg, beat well.

Mayonnaise (John's)

1 x 400ml can condensed milk
1 tsp salt
1 cup vinegar
2 tsp dry mustard

Mix all ingredients until mixture thickens. Let mixture settle then taste. Adjust ingredients to taste and stir again.

Nuts and Bolts

Recipe 1:
1 x 300g pkt Nutragrain cereal
350g salted peanuts
1 Tbs tumeric
pinch cayenne pepper or chilli powder
1 pkt french onion soup
2 tsp curry powder
1/2 cup peanut oil

Mix cereal and nuts in a large bowl. Blend all other ingredients together, add to cereal and nuts, mix well. Spread on large tray. Heat 12 mins in mod oven (give a bit of a stir after 6 mins). When cool and crisp, store in airtight jars.
*watch while in oven, cooks quickly, easy to burn.

Recipe 2:
1 small pkt Nutragrain
1 pkt french onion soup
500g salted peanuts
1 Tbs curry powder
1 pkt cream of chicken soup
1 tsp dry mustard

Mix altogether. Heat 1/2 cup oil (don't boil). Pour over and stir well.

Oat Cookies

1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 175C. Line baking sheet with parchment paper. In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches. In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

Pumpkin Pudding with Satin Sauce

125g butter
1 cup light brown sugar
1/4 cup white sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
2 eggs
2/3 cup chopped walnuts
2 cups SR flour
1/4 tsp bicarb soda
3/4 cup mashed pumpkin
1/2 cup sour cream or milk

Cream butter with sugars, salt and spices. Beat eggs and gradually add to mixture, beating well. Sift flour with soda and add to mixture alternately with pumpkin, nuts and cream or milk. Divide the mixture between 6 greased moulds or cups., cover with greased paper and steam 1 1/4 hours. Let stand for 5 mins before turning out. Serve with Satin sauce.

Satin Sauce:
1 egg
1/3 cup butter
1 cup icing sugar
1 teas vanilla
1/4 tsp nutmeg
1 cup cream, whipped

Beat the egg until frothy, then beat in the melted butter, sifted icing sugar , vanilla and nutmeg. Carefully fold in whipped cream. Refrigerate until ready to use. Stir to blend just before serving.

Serves 6

Pancakes

2 cup plain flour
2 egg
2 1/2 cups milk

Sift flour, add egg, stir in gradually. Add Milk a little at a time. When half milk is used, all the flour should be moistened. Beat well to remove lumps. When smooth gradually add rest of milk. Makes approx 8 large pancakes

Pizza Toppings

Forest Pizza
Broccoli
Cauliflower
Capsicum
Mushrooms
Chilli

Rocket Toppa
Prosciutto
Rocket
Parmesan
Balsamic

Mushroom and Fetta
Bottled tomato pasta sauce
grated cheese
thinly sliced flat mushrooms
crumbed fetta
chopped fresh thyme
top with cheese

Potato and Rosemary
Grated parmesan
Thinly sliced uncooked potatoes
chopped fresh rosemary
thinly sliced garlic
drizzle of olive oil

Fig and Prosciutto
Bottled tomato pasta sauce
Thickly sliced fresh figs
coarsely chopped prosciutto
crumbled blue cheese
flat leafed parsley to garnish

Potato Cake batter (Steve's)

2 cups flour
2 eggs
1 1/2 cup milk
1/2 cup water
2 tsp salt

Add more flour till good consistency.

Potato bake (Mum's)

potatoes
bacon
eggs
onion
cream
grated cheese

Chop potatoes thinly sliced, half cook. Layer in dish. Chop bacon and cook, put over potato. Add chopped boiled eggs. Pour over cream and top with grated cheese. Bake till golden.

Dad's Pumpkin Dish (Kezza's Fav)

1/2 cup Pine nuts
Med butternut pumpkin (600g)
8 slices pancetta (or puschutto)
400g Penne pasta
100g baby spinach (1 pkt)
200g firm ricotta (and/or fetta)
80g butter, melted
40g grated parmesan cheese

Toast pine nuts, stirring, do not burn. Chop pumpkin, cover with pepper and oil, bake in oven 35-40min. Grill pancetta till crunchy, 2min each side, (no not over cook) break up into pieces. Cook pasta. Add baby spinach, drain well. Add other ingredients (ricotta, pumpkin, pinenuts, butter, cheese). Serve with pancetta on side.

Potato and Leek Soup

1 Tbs olive oil

1 brown onion, chopped 

1 garlic clove, crushed 

4 medium (700g) potatoes, peeled and cubed 

2 leeks, thinly sliced 

5 cups vegetable stock 

1/2 cup thickened cream 

2 tbs chives, finely chopped 

 

Heat oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 mins or until the onion softens. Add the potato and leek and cook, stirring, for 5 mins or until leek softens. Add the stock and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 mins or until potato is soft. Remove from heat and set aside for 10 mins to cool. Blend potato mixture in blender until smooth. Place the soup over medium heat. Add the cream and stir to combine. Cook, stirring, for 5 mins or until hot. Ladle the soup among serving bowls. Serve immediately sprinkled with chives and croutons.

 

*Suitable to double recipe

Play Dough

Cooked
1 cup flour
1/2 cup salt
1 cup cold water
1 Tbs oil
2 tsp cream tartar
food colouring

Stir all ingredients together and cook over low heat for 3-5mins. Will keep for months stored in an air tight container, in or out of the fridge.


Uncooked
2 cups flour
1 cup salt
water
1 Tbs oil
few drops of oil of cloves (optional)*
food colouring

Mix together flour, salt and enough water to make a workable dough. Add food colouring. Mix in oil and oil of cloves thoroughly. Store in an air tight container in the fridge.

*oil of cloves will keep dough fresher for longer.

Pumpkin Cheddar Chowder

4 rashers bacon, roughly chopped
2 leeks, sliced
250g pumpkin, peeled and chopped
250g potato, peeled and chopped
3 cups water
salt & pepper
1/4 tsp oregano
2 cups grated cheddar cheese
1 cup milk

Saute bacon and leek until cooked. Add pumpkin, potato, water, salt & pepper and oregano. Simmer until vegetables are tender (about 15-20mins). Add cheese and milk. Reheat and serve. Do not boil.

Pasta Sheperds Pie

2 Tbs oil
1 sliced onion
500g minced beef
1 clove garlic, crushed
400g can tomatoes
1 Tbs tomato paste
1 tsp mixed herbs
salt and pepper
2 cups macaroni
2 eggs, beaten
300mls sour cream or yoghurt
75g grated cheese

Fry onion in oil till soft.. Add mince and fry till browned. Add garlic, tomatoes and juice, tomato paste, herbs and seasoning. Bring to boil, simmer for 20 mins. Cook pasta till just tender, drain. Mix eggs with sour cream, ad 2/3 of the cheese and the pasta. Place meat mixture in casserole dish and pour pasta mixture over the top. Sprinkle with the remaining cheese and bake mod oven for 25-30 mins.

Serves 6

Pumpkin Scones

2 Tbs butter
1/2 cup mashed pumpkin
1/2 milk
2 Tbs sugar
1 egg
2 1/2 cups SR flour

Cream butter and sugar, add pumpkin and egg, beat well. Add milk slowly. Add flour. Mix to a soft dough, knead lightly. Press out to 2-3cm thickness, cut into rounds. Put on greased tray, bake 230C until done (about 20mins).

Prawn Bake (Auntie Jeanette's)

1/2 medium onion, chopped finely 

1 Tbs melted butter 

1 heaped Tab flour 

1/2 cup milk (approx) 

3 chopped hard boiled eggs 

1/2 kilo chopped prawns 

pkt potato chips 

scant 1/2 teas curry powder (optional) 

Cook onion in butter a few minutes. Mix in flour (and curry powder), stir in milk till boils and thickens. Add eggs and prawns. Place in greased ovenproof dish with chips on top. Nice with rice or a good entree dish.

Potato Cakes (Grandma's)

Cook and mash some potatoes with butter and salt. Gradually work in 1 cup SR flour. Add 1 beaten egg and about 1 Tab milk to make pliable dough. Press out to barely 1/2" thickness, cut into large rounds. Cook on greased iron with small quantity oil till golden brown.

Pumpkin Soup

1 butternut pumpkin
2 onions
60g butter
3 1/2 cups chicken stock
440g can creamed corn
3 tsp Worcestershire sauce
1/2 cup cream

Peel and dice pumpkin, chop onions. Combine pumpkin, onions and butter in microwave-proof dish, cover loosely. Microwave on high 3min. Add chicken stock, cover, microwave on high further 25min. Puree in blender, add corn, sauce and cream. Microwave on high further 2min.

Penne Bosciala

350g dried wholemeal penne pasta 
1 Tbs cornflour 
1/2 cup salt-reduced chicken stock 
250ml tub Philadelphia 60% less fat cream for cooking 
2 tsp olive oil 
125g 98% fat-free rindless shortcut bacon, chopped 
250g button mushrooms, sliced 
2 garlic cloves, crushed 
2 green onions, sliced 
1 bunch asparagus, trimmed, cut into 1cm-thick slices 
3/4 cup fresh green peas 
1/2 cup fresh flat-leaf parsley leaves, chopped 
1 tsp finely grated lemon rind

Cook pasta in a saucepan of boiling water, following packet directions, until tender. Drain. Meanwhile, place cornflour in a bowl. Add half the stock. Stir until smooth. Add cream and remaining stock. Whisk until smooth. Heat oil in a large, deep frying pan over medium heat. Add bacon. Cook, stirring, for 4mins or until golden. Add mushrooms and garlic. Cook, stirring, for 5 mins or until mushrooms are tender. Add onion and asparagus. Cook, stirring, for 2 mins or until onion is tender. Add cream mixture and peas to pan. Bring to boil. Reduce heat to medium-low. Cook, stirring for 2 to 3 mins or until thickened and asparagus is tender. Add pasta, parsley and lemon rind. Toss to combine. Season with salt and pepper. Serve.

Pumpkin Spiced Pie

Crust:
125g crushed wholemeal biscuits
60g melted butter
1/4 tsp cinnamon
1/4 tsp nutmeg

Mix all ingredients well. Press mixture into a 20cm china flan dish with back of spoon. Refrigerate 1-2 hours.

Filling:
250g peeled, seeded pumpkin
1 1/2 cups brown sugar
2 eggs, separated
1/2 tsp cinnamon
1/2 tsp ground ginger
pinch allspice
2 Tbs thickened cream
60g butter, melted
extra cream for decoration
macadamia nuts for decoration

Cut pumpkin into 1" cubes and microwave 5 mins or till tender. Cool, then puree in blender. Place brown sugar, egg yolks and spices in small bowl and mix well with a wooden spoon. Mix pumpkin puree with cream and melted butter, then add brown sugar mixture and mix until thoroughly combined. Whisk egg whites till stiff, then fold into pumpkin mixture lightly but thoroughly. Pour into prepared crumb crust. Microwave on HIGH 10 mins or until filling set. Cool then decorate with cream and nuts.