Choc Coated Orange Peel
This is something that I make for special occasions. And sometimes also give this and other home made goodies to special people.


2 large thick skinned oranges
1 cup sugar
1 cup water
125g dark chocolate
Step 1
Mark orange in quarters through skin only,
using orange peeler run along under skin and
remove skin, leaving each quarter of orange
peel in one piece. Cut quarters into strips
approx 1cm wide. Drop the strips into a pan of
boiling water and bring back to boiling, drain
and repeat the process twice more. Combine
water and sugar and stir over a low heat until
sugar is dissolved "DO NOT BOIL". Add strips
and bring to boil reduce heat and simmer
uncovered for 5-10mins or until they become
translucent. Stir occasionally.
Step 2
remove strips from pan and place on a wire
rack overnight to dry.
Step 3
Melt chocolate (place water in a saucepan and
sit a glass bowl on top of open saucepan with
chocolate in to melt) remove from saucepan
from heat. Using a tooth pick or small 2 prong
fork, place several orange peel strips in
chocolate then remove and allow excess
chocolate to drip off. place on a foil lined
tray and allow to set in fridge. Store in
airtight containers in fridge.

Chocolate Rum Balls
This is a favourite of mine, I have bought the odd pack of rum balls but they just dont measure up to what I can make, I can also add more or less rum, to suit my taste.
8 weetbix (crushed)
1 tin condensed milk
1 cup saltanas
1/2 cup walnuts or pecans (chopped)
1/2 cup coconut
2 tbsp cocoa
2 tbsp rum

Mix ingredients well, roll into small balls and roll in additional coconut. Store in airtight container in fridge until needed.

I usually make this mixture up twice as it is too hard to mix if you double the recipe.
This is also one that you can put in a gift basket and give as a present.

Gail's Biscuits
These ones have been made with the cookie press. Using one of these you can make lots in a short time. They are an ideal gift, and have that personal touch, you can put them in a cellophane bag or in a container that can be used after the biscuits are eaten. Here is one recipe I will put another up tomorrow.

Here is my favourite basic biscuit:
6 x 20ml spoon butter
half cup caster sugar
1 3/4 cups self raising flour
1 x 50g egg
vanilla
pinch salt


Beat butter and sugar to a cream.
Add the egg and beat well. Add vanilla.
Gradually add sifted flour and salt.
Mix into a stiff paste.
Roll into long roll and put in cookie press and start.
Bake in a moderate oven until golden brown.

Biscuits for Cookie Cutters
The grandchildren like home made biscuits so these I make when they are coming. I have been able to source a range of cookie cutters especially for kids. You will find them at debskitchen.com.au I dont normally put icing on them as Son and Daughter in law find the kids are active enough without a sugar fix.

Sugar Biscuits
200g of Self Raising Flour
pinch salt
25g Cornflour
100g Cooking marg
100g Castor Sugar
1 egg
1/4 tsp Vanilla Esscence
little milk

Sift the flour, salt and cornflour into a bowl. Rub in the butter, then add the sugar. Beat the egg and vanilla and a little milk and mix with round top knife, then use hands to combine ingredients to a ball. Knead lightly, then chill for 30 mins.
Break off chunks and knead again and roll out to 1/4 inch thick and cut into shapes. Pace on oven tray lined with baking paper. Bake in a moderately hot oven 190-200c for 8-10 mins or until golden brown. Cool initially on tray and then put on wire cooling rack. Can be iced if desired.

Banana Slice
This is one that is easy to make and very nice to eat.





Melt together a small cup sugar, 125g cooking marg, 1dsp honey. then add to the following 1 cup crushed cornflakes, and 1 cup coconut and 1 cup rolled oats. mix well and press into a greased lined tray. Bake in a moderate oven for 10 mins. Let cool on cooking tray and then Decorate with whipped cream and banana .

Chicken Pie
Ever been at a shop and they are advertising that they have marked the Hot chicken down to 1/2 price and walked past them because you didnt need one, well I don't walk past. I buy a couple and make chicken pies and freeze.

You will need
1 chicken
40g cooking marg
1/2 onion
some capsicum red & green
salt & pepper
1/3 cup flour
2 cups water with 2 heaped tsp chicken stock mixed in it.
2 sheets ready rolled puff pastry
Pull meat off bones and break into smallish pieces, finely chop onion and capsicum. Melt marg and add capsicum, onion and flour and stir till butter is absorbed, slowly add water and chicken stock and stir, it will thicken, add chicken pieces and allow to come to boil, then remove from stove. If you are planning to cook pie immediately then pour into pastry lined dish put another sheet of pastry on top, trim, brush with milk, put a couple of nicks in top with a knife to let steam out and bake at 200C till golden brown (approx 40 mins) If you are freezing uncooked, allow mixture to cool before pouring into pastry then put pastry sheet on top trim and put in plastic bag and freeze. I usually unfreeze, brush nick top and cook when required. If I have any filling left I make some individual pies and freeze, they are much nicer than bought ones. I sometimes have to take a hot dish if we go out, or if a friend is unwell and not coping I drop something like this off, or surprise daughter-inlaw and send her dinner all made and ready to cook. I put it on a courier and it is delivered to her door. So next time give it a try.

Orange Meringue Tart
This is another recipe that will win you some fans. It gives the impression that it is really hard to make, but is not.
Rub together
2 1/2 tbsp cooking marg
2 heaped tbsp cornflour
5 heaped tbsp S.R. flour
2 tbsp castor sugar
seperate the white from the yolk of 1 egg and put the white aside. Mix the yolk and a little milk into the above ingredients to form a light dough. Then knead lightly till combined. Roll out to fit a 23cm pie plate (not too shallow) and prick all over. Bake in a moderate oven for about 20 mins until light brown. Meanwhile make this filling, Heat together 1 cup sugar, 1 cup water, and add the juice of 1 large orange and 1/2 lemon. When sugar is dissolved thicken with 1 tbsp cornflour and 1 tbsp custard powder than has been blended with a little water, bring to the boil and simmer for 3 mins stirring at regular intervals, remove from heat, add a dsp butter and stir in until melted. Pour into pie crust. Beat egg white with 1 tbsp castor sugar to make meringue topping and pile on top to decorate, Bake in a slow oven to colour and crisp meringue.

Pizza
This is what Grandson asks for for lunch,when he comes.
It can be made easily, and can be customized to your ingredients and taste.

Frozen Pizza bases
Bottle Pizza sauce
1/4 onion finely chopped
Bacon pieces
Shredded ham
Grated cheese
Chopped Capsicum (to sprinkle on)
Can pineapple Pieces
Kabana (cut in slices)

These I put on in this order and as much or as little as you feel you need. You can also add some
champignons or mushrooms.
Bake in a 200 C oven till cheese is golden. Allow to cool a little then cut and serve.

These things I keep in the cupboard and freezer all the time (pizza bases, grated cheese,
bacon, shredded ham & kabana) the others are pantry and fridge things, that I would normally
have. It means that I am never caught out if someone unexpected arrives and I need to
prepare food.Have fun as you use you favourite toppings.

Christmas Pudding
This is the same recipe that my Mum and Grandma have made for as long as I can remember. And the treat as a child was to get to stir the pudding and poke the sixpences in. This is still something I do. Our no 1 son claimed the privledge of doing this until he got married and left home (as first born he said it was his right to put the sixpences in, despite the pleas from the other children). When I got married my Mum gave me the recipe and 12 sixpences, (I have lost 1 in 30 years).
Because it has to boil for 6 hours I usually make my pudding the first cool day in November as it gets too hot to think about cooking and heating up the house.

You will need:
A piece of unbleached Calico (I use 1 metre square)
250g dates
250g raisins
1 cup white sugar
1tsp salt
2tsp Bi-carb soda
2 cups plain flour
2tsp mixed spice
1/4 cup rum
2 cups water
1kg mixed fruit
1 cup brown sugar
250g margarine
3 eggs
2 cups SR flour
1 tsp cinnamon
Put in a large saucepan the roughly chopped dates, raisins, water, sugars, salt and butter and stir over a low heat until butter has melted, bring to the boil and reduce heat, simmer uncovered for 8 mins stirring occasionally, remove from heat, add soda and mix well (it will froth a little so make sure your saucepan is big) allow mixture to become completely cold. Beat eggs and rum until combined. Add egg mixture and sifted flours and spices to the fruit and mix well.
To use cloth: Pre wash and dry, then drop into a large saucepan of boiling water and boil for 30 mins. Remove and wring out well (use rubber gloves and tongs to squeeze) Spread out the cloth and sprinkle with plain flour to within 4" of the edge (this gives the pudding the thick skin) Put the cloth in a large bowl, sides draping over the edge and put the mixture into the centre of the cloth (if using sixpences poke them in now) and gather up the sides evenly. Tie with string (I use several pieces) about 1" above the pudding mixture, and then again higher, make sure it is tight and do it several times. Put into a large boiler of BOILING WATER (pudding must be able to float) replenish with boiling water every 20 mins. Boil rapidliy for 6 hours (must boil all the time) Hang straight away to dry (takes apporx 24hrs.) I usually slide a pillow case over to keep creepy crawlies off. When dry put in a large plastic bag and store in the fridge (will keep for 5-6 weeks). On Christmas day, place into boiling water and bring back to boiling then boil for 1 1/2 hours once again at a constant boil. Remove from water, put on plate, cut string, peel cloth down, put another plate on top and turn over to be able to remove cloth completely. Serve with hot custard. If you put sixpences in, make a deal and swap them for 10c pieces with those who get them. You CANNOT use modern currency as the metal combination is wrong and they contaminate the pudding.

Oat Cookies
These are my favourite biscuit, they are easy to make and are popular with young ones as well as the not so young.
125g cooking marg
1tspn grated lemon rind
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
3/4 cup plain flour
1/4 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp bi carb soda
1 1/2 cups rolled oats
1/4 cup walnuts or pecan pieces

Beat together butter and sugars until creamy, add the egg and beat. Sift in the flours and the spices , salt and bi-carb and mix until combined. Stir in the rolled oats. Place on oven trays lined with baking paper in desertspoon sizes amounts (allow for spreading) and bake in a moderate 170C oven for 10 -15 mins. Remove from oven and allow to cool on the oven tray then place on cooling racks. I usually double this mix when I bake.

Celery & Onion Tart
This is something different and really quite enjoyable.
Base:
2 cups Plain Flour,
pinch salt
125g butter
Filling:
1 tsp butter,
2 med white onions sliced thinly
3/4 cup shredded low fat tasty cheese
1 cup thinly sliced celery
3 eggs
1/4 tsp dry mustard
salt & pepper to taste
pinch cayenne, pepper & nutmeg
1 cup cream
Base:
Sift flour and salt, cut butter into pieces and rub butter into flour mixture until it resembles crumbs. Add enough cold water to mix to a firm dough. Knead lightly, and form into a ball, wrap in greaseproof paper and chill for 30 mins. Roll out pastry and fit into an ovenproof flan dish approx 26cm (I roll it out on a piece of greaseproof paper and turn it over to put into flan tray and then peel paper off.) prick all over and chill for 10 mins. Put a piece of greaseproof in and use Pie weights or macaroni or rice. Bake in a hot oven 190C for 10-12 mins remove paper and continue cooking in a slow oven 150C for 5 mins. Remove from oven and set aside to cool.
Filling:
Melt butter, add onion and cook over low heat shaking pan frequently without letting it brown,(approx 10 mins) Drain on absorbent paper. When base is cool sprinkle with cheese, then celery, then onion. Beat eggs lightly with mustard, salt, cayenne and nutmeg, add cream and stir well until combined. Carefully pour into the pastry and bake in a moderately hot oven 190c for about 30 mins or until set. Will be golden brown.

Marshmallow Balls
These yummy little treats are something different and will be enjoyed by all, and not hard to make, they can be made several days in advance.

1x 395 g can of sweetened condensed milk
1 x 250g block of unsalted butter
1tbsp cocoa powder
2 tsp vanilla essence
1 1/2 x 250g packets of milk arrowroot biscuits (finely crushed)(put in a plastic bag and roll with a rolling pin)
40 pink and white marshmallows
1 cup dessicated coconut

Combine condensed milk, butter, cocoa and essence in a saucepan, stir over low heat until butter is melted and mixture is smooth. Allow to cool. Stir into the biscuit mix and mix well. Cover and refrigerate for about 30 mins or until firm. With wet hands roll tablespoon of mixture around each marshmallow until it is enclosed, roll in coconut and place on a paper lined tray and refrigerate overnight. When ready to serve cut each ball in half and arrange on a plate. Expect to make a bit of a mess doing this one, but they are usually popular.

Pasties
It is rather odd that things from childhood still play a part in our lives. As a child the lady next door used to make Pasties and we could smell them it was the yummiest smell, Before I was confident enough to try I would often see pasties in a bakery and buy one but none measured up to my memory, So I asked and here are the results. I have been making them for a while now and my children can smell them and come racing up to my kitchen.
1kg premium mince
1 parsnip
2 carrots
1 lge potato
1 med-lge onion
salt & Pepper
Ready Rolled Puff Pastry

Peel vegetables (I then put them through my mincer) my Mum grates them, and add them to the mince meat add some salt and pepper(to suit your taste)
Place pastry on bench and cut a circle (from a sheet of pastry I can get 2 x 140mm circles(my small saucepan lid) and 2 x 95mm circle (a drinking glass) this way I get 2 large pasties and 2 small ones. Dip finger in water and spread around out edge of each circle, place approx 1 desertspoon of meat and vege mix on one side of the large circle,(not close to the edge) and fold other side over and press edges together(a large tsp on the small ones). I then push the joined edges inwards with my index finger to make a scollaped edge. Brush the top with a mixture of egg and milk. Place on greased and floured oven tray and bake at 200C till golden brown, lift off with a egg slide and cool on wire rack. I sometimes roll the scraps of pastry to make more pasties, but prefer to roll it and make the base for a meat pie or apple pie as I find it shrinks and is not flaky after the second rolling. Pasties freeze well. The little ones I try to freeze for party food. You will be able to adjust as to your taste if you like more carrot or parsnip etc.

Tuna Patties
This recipe is one that my Mum would often make when I was a child, My children enjoyed them (especially No1 son). He still likes me to cook them when he comes home. So I hope you enjoy them too.

6 med to large potatoes peeled.
2 x 425 g cans of tuna drained.
dried breadcrumbs
plain flour
2 eggs beaten with a little milk

Cook potatoes and mash, add 2 cans drained tuna and mix into mashed potatoes.
Using desertspoon amounts mould into an oblong pattie about 1 inch high, roll in flour and then egg, then breadcrumbs.
Heat oil in frypan, and cook patties, turning till golden brown on all sides. Drain on paper towel and serve with veges. (Watch for post about some new crumbing trays that I am joining to source), they look great and will making crumbing easier.

Raspberry Macaroon Slice


This is a very old recipe and it never ceases to amaze me when I go to a bakery that they charge $3.50 for a slice of this.

4ozs cooking marg
1/2 cup castor sugar
1 1/2 large cups S.R. flour
1 egg
pinch salt
Cream butter and sugar, add egg and finally sifted flour and salt. Work using hands to make it pliable, moist (not crumbly) then roll on to a piece of glad bake to fit a swiss roll tray,(leave on cooking paper and put on tray) cover with a layer of raspberry jam.
Topping:
Mix together 1 cup coconut, 1/2 cup castor sugar, and 1 egg slightly beaten. Spread over jam with a fork (apply in small amounts and spread evenly to cover top)
Bake for about 30 mins in a moderately low oven (about 150 C) Top scorches easy so keep low in oven. Leave in tin to cool then lift out while on glad bake and cut into slices.

Savory Pancakes
Got home from work late and of course no 2 Son was surveying the fridge, I had 500g of mince unfrozen so asked what it was going to be Chop Suey and Rice or Savory Pancakes. Well the pancakes got the vote (I knew the answer before I asked). So here it is. I usually do the pancake mix first and let it sit while I do the mince.


Pancake mix:
2 1/4 cups of plain flour
1 egg
50g melted butter
400ml milk
300 water
Mix all ingredients until smooth, have some extra milk on hand and add in small amounts as it can thicken while sitting it needs to be the consistency of cream for nice pancakes. Cook in a hot frying pan with a fine layer of cooking oil. Turn to cook both sides. I have the mix perfect when it has a scalloped edge when cooking.


Filling:
500g mince
1/2 chopped onion
Brown mince and Onion, drain off excess liquid, then add 1/2 pkt Continental Tomato soup, and 1/2 pkt continental thick vegetable soup and 1 cup water stir and simmer on low.While pancakes cook.

When pancake is ready put 2 desert spoons of filling along one edge and roll up.
Then continue cooking the next unfortunately they can be eaten almost as fast as you can cook them.This mix makes about 6 pancakes.

Trifle
This is a recipe that has been handed down through my family. It is still a favourite especially with daughter inlaw and son inlaw who both claim rights to any leftovers. It is not hard and can be made a day or so before.

1 jam roll
sherry
2 Portwine Jellies
Custard ( I make 4 cups) depends on size of bowl
1 Green Jelly
Cream to decorate (whipped)


Use a glass bowl (so that the effect of colours can be seen)
cut cake in slices approx 1/2 inch thick and put one on the bottom and 4 around the bottom sides of the bowl.
sprinkle sherry on cake.
Make portwine jelly as per instructions and refrigerate, when almost set (chunky) pour on top of cake. (if it is to runny cake will float upwards.) and return to fridge to set. Make custrad as per instructions and let cool, when almost cold but still pourable pour on top of cake and portwine jelly, and return to fridge ( if it is too warm it will melt portwine jelly). Then make lime Jelly and put in fridge, once again when almost set (chunky) pour on top of custard.Then let it set for a couple of hours.
Decorate with whipped cream that has a little icing sugar in it.
I use brand name jellies as the colours are more vibrant.
Try this one once you get the hang of it it is easy and always popular if you need to take a desert when you go out.

Spring Rolls

This one is popular with all,they are a little fiddly but I don't mind as I love cooking things that I know people will enjoy.



500 g mince (can use pork mince)
1 onion finely chopped
1 dsp minced garlic
1 dsp beef stock powder
1 tbsp Soy sauce
2 tbsp Chilli sauce
1 piece cabbage shredded (wedge about 7 cms wide)
12 beans chopped
1 lge grated carrot
1 pack Spring rolls wrappers ( I use Trangs brand)

Brown mince, garlic and onion in a large saucepan. Drain when cooked add other ingredients, and turn stove off leave saucepan on element to keep warm.
Separate spring roll wrappers (carefully) put approx 1 heaped dsp in one corner, roll once then fold in sides and continue till you reach the other corner, dip your finger in water and spread across corner and then press to seal.
Heat oil and cook till golden. Don't make oil too deep as they keep rolling back and don't brown evenly. I have made these and frozen them with a layer of paper between them so they don't stick together.

Jelly Cakes
Well this is one of my all time winners, most times if I have to go somewhere and take a plate of these, I usually dont get to take any home much to the dislike of number 2 son, last time he attacked them before I got to go out( I made them the day before) and had to make more.

you will need:
2 packets of Vanilla cake mix.
I usually put in 50g melted butter in as well as what the packet says.


Jelly
1 strawberry or port wine
1 Lime
Desicated coconut

Whipped Cream (optional)

Make as per instructions on packet including the 50g butter and put in patty cake papers.
bake in a moderate oven till golden. and cool on oven tray.When cool remove papers
mean while prepare Jellies
I usually make a strawberry and a lime.
make as per instructions and put in fridge, keep checking as when the jelly is getting chunky it is time to take out and roll cakes in one at a time and then roll in coconut,
and put on a plate and return to fridge, do not stack cakes on top of each other, they will stick together. When ready to serve you can slit one side of each cake and using your icing bag fill with whipped cream if desired.
P.S. You can tell if anyone is stealing cakes by the coconut on the floor by the fridge. They also freeze well.

My name is Deb and for a long time have had a desire to share my kitchen with many.
I learnt to cook by trial and error, my Mum is a great cook, but living on a farm we spent more time outdoors and I did not take an interest in what was happening in the kitchen. So when I got married I experimented. Over the years I have grown in my confidence and would now like to share some of this knowledge with others. In the hope that they too will come to love cooking just as I have.
My favourite saying is "I am going to make a mess in my kitchen"
My crockpot is one of my favourite toys and I would love to share some of its treats with you, and my Kenwood Chef is another, as for my dishwasher well how would I cope without it.
Also some of the special things I cook for our children's birthdays (grown up now) from Spring rolls, to Cheesecakes over the coming months. I have added a starting recipe which number 1 son is very keen on, Favourite Egg Pie,

This is a great one for
when someone
unexpected arrives
and you need something
a bit special. I can put this together while talking to them and it never lets me down.




Favourite Egg Pie
This is a quick and easy recipe for a weekend lunch.
you will need:
2 sheets ready rolled puff pasty
2 shallots (1/2 an onion is OK)
2 rashers bacon
6-7 eggs
Fresh breadcrumbs
1/3 cup grated cheese
1tbsp plain flour
a little butter
Grease a flan dish or pie plate and line with pastry. Chop shallots and sprinkle over the bottom.
chop bacon and spread over shallots. Break whole eggs around the edge of the pie plate and one in the middle. Put breadcrumbs, grated cheese, and flour in a bowl and rub butter in. Then sprinkle on top, without breaking eggs (I usually cover all over).

Bake in a moderate oven 180c till golden brown and eggs are set. Takes approx 40 mins.