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.