Quiche
This one I found on line and have made adjustments to. It has Spinach and Feta in it.
3 eggs (I have used chook and also duck eggs with good results)
3 leaves of fresh Silverbeet (chopped and cooked)
100 g Feta grated
1/2 cup SR Flour
1 1/2 cups low fat milk
1/2 cup grated cheese
1 onion sliced

I also added some chopped mint and parsley

Gently cook onion in a greased pan until transparent.
Mix flour, eggs, grated cheese and milk with a whisk.
Add the feta and drained spinach to the egg mix (and herbs if using)
Spray a quiche dish and pour mix into.
Bake at 180C for 30 - 35mins

Have fun with this you can use our favourite ingredients and come up with something you like.
I have mainly used this as a side dish with meat and salads, not as a main meal.
I will be interested in knowing what ingredients you use, so please let me know.

Mums Carrot Cake
This is a much loved recipe that came from my Mum.
Our daughters friends use to raid her lunch box at school to see if she had any in it. So I am guessing it was a treat for them. Liz and Sarah this is the recipe it is not hard to make so would love to see a pic when you make it.

2 cups grated carrot
3 eggs
1 1/3 cups SR Flour
1/2 tsp Nutmeg
1 cup Pecan pieces
2/3 cup Canola Oil
1 tsp Bi Carb Soda
1 cup castor Sugar
1 tsp Vanilla Esc
1 tsp Cinnamon

Grate carrots. Put eggs, sugar oil and vanilla into a bowl and mix add the grated carrots and the walnuts, add sifted four, bi-carb and spices and mix lightly.
Place into a greased and cake pan.
Bake in a moderate oven for 35 - 45 mins. Remove from oven and allow to cool in tin for 5 mins then take out of tin and cool on a wire rack.

PS. I always double this mix and use a 24cm square pan. My cooking time then becomes 1hr and approx 15 mins but i check it with a skewer to make sure it is ready. I also turn the cake tin at intervals to make sure it cooks evenly.

Lemon frosting:
50g Philly cheese
2 tbso softened butter
1 tbsp Lemon Juice
2 cups of sifted icing sugar

Combine all ingredients and mix until smooth and creamy.
spread on cake and decorate with chopped pecans.

This one always goes well if you are going out and need to take a plate, usually wont get to take any home.

Mini Quiches
These are little fiddley but are great and perfect for when you are not very hungry.Or for brunch.

Pastry Sheets (from one sheet I get 9 x 75mm circles)
(use a glass and turn it on the pastry sheet to cut out a circle)
Place circles in a greased patty cake baking tray. My baking tray has 12 positions for circles.

2 shallots chopped
1 leaf of spinach chopped and cooked and drained
8 cherry tomatoes chopped in 1/4's
1 lge rasher of bacon chopped up small
1 egg and 1tbsp milk mixed together
grated cheese
Herbs can be added, I used Oregano and mint

Spray frypan and add shallots, spinach, tomatoes and bacon and gently fry for a few mins.
allow to cool a little then add approx 1 desertspoon to each circle in the baking tray.
Then carefully pour 1 desertspoon of the egg and milk mix over each quiche not overflowing them.
put some grated cheese on top of each one and bake at 200C for approx 15mins until cheese is golden.
Remove from oven and allow to cool a little in tray they use a knife to loosen and lift them out.

No folks I have not forgotten you! I have been busy making biscuits, rum balls and marshmallow balls to give as gifts to our favourite customers. You see I find so many people do not get to appreciate homemade any more, so these are the sorts of gifts I give to friends and this year customers. So I buy a useful storage container and fill it with homemade goodies and give. It then serves 2 purposes, They get a feed of yummy food and also have a container for storing stuff. I have never had anyone not appreciate it. So have a think and see if you can do something similar. It is far more practical and less expensive and really less work than going out shopping and trying to find something. Oh I have been experimenting with some quiches so will make them again and get pics taken to post.

Deb

For those of you who know me you would be aware that I am up for a challenge, especially in my kitchen. Well I have found it! I love making Bread, I do not have the luxury of Breadmaker, I do it in my trusty Kenwood. Here I have made 4 Herb Focaccia's and 1 White Spelt loaf and 1 Multigrain loaf. We find it much more satisfying than bought bread. I buy my bread mixes from The Home Bread Shop and then add Yeast, Cooking Oil and Water (quantities on packet) and knead in my Kenwood for 5 mins, I then spray a tall stainless steel bowl and put some flour on the bench and on my hands and take it our and knead it into a ball then put it in the bowl and cover with a piece of gladwrap that I also spray with cooking spray then cover with a T towel and put in a warm place to rise (usually till it doubles in size) I then punch it down and knead till smooth then put it in a greased bread tin and let it rise again until it is just above the top of the tin. I then glaze with warm water and a little salt and bake for 45 mins at 200C. Our local Home Bread shop has a large range of regular mixes as well as gourmet mixes, they are not expensive. If you would like more information let me know. Hope you have a go at this as it is very satisfying .

Little T Cups
This one was a lot of fun, especially seeing the delight on a little girls face when she saw them.
we used
1 pack of Tic Toc Biscuits
1 pack of Marshmallows
2 packets of Musk Lifesavers(cut in half)
1 packet of Freckles Lollies
some icing (i used leftover from decorating the cake)

Put some icing on the base of the Marshmallow and put it on the Tic Toc, then put some icing
on the cut edges of the musk life saver and put it on the side of the marshmallow to make a cup handle. Put some icing on the base of the freckle and put it on the top of the marshmallow.
You can use melted chocolate instead of icing to join the pieces together.

Ok all done.

Chocolate Self Saucing Pudding
This one my Mum has made for as long as I can remember.You can make it a little more interesting by adding some chocolate.
I used a Caramello Chocolate ( i bought the chocolate 3 times (the first two times I ate it before I made the desert) it was good.
You will need the following:
1 1/3 cups of Self Raising Flour
1/4 cup Cocoa Powder
1 cup Castor Sugar
125 g melted cooking Marg
1 cup Milk
1/2 cup Brown Sugar
1 3/4 cups Boiling Water
1 block Caramello Chocolate

Preheat oven to 180 C
grease a 19cm x 30cm x 3cm deep baking dish
Sift flour and Cocoa into a large Bowl. Add Castor sugar, butter and milk and whisk until smooth.
spread in base of greased dish. Break Chocolate into squares and press into mixture and then
smooth over with spoon. Sprinkle Brown sugar over mixture. Carefully pour boiling water over
mixture (pour over the back of a metal spoon, so as not to make big holes in mixture.
Bake for 35 to 45 mins. Sift Icing sugar over the top and serve with Whipped cream and icecream.
You can experiment with you favourite choc and see how it goes.

Pecan Brandy Syrup Cake
This is one of my older recipes and always makes up nice. It is great for a special occasion.
1 cup chopped pecans
3ozs cooking marg
4 ozs castor sugar
1 vanilla instant pudding
1/4 cup brandy
4 eggs
1 1/2 cup S.R. Flour
1/2 cup cold water
1/2 cup vegetable oil
Syrup
2 ozs marg
1/2 cup sugar
2 tbsp water
2 tbsp brandy

Sprinkle nuts over the base of a greased large ring cake pan. Into a medium sized bowl mix the softened marg and sugar and beat until creamy, then beat in eggs one at a time. Using a large bowl sift the flour and the instant pudding.
Add the egg mix to the ry ingredients, using a spoon and mix lightly. Then add the liquid ingredients and mix well by hand.(I used my balloon whisk) Carefully pour over the nuts.
Oven temp 180 C. Bake for 40 mins. remove from the oven and let cool in the tin for 5 mins then invert on to a wire cooling rack.
Syrup:
Melt marg, and stir in the water and sugar and boil for 5 mins stirring constantly. remove from heat and stir in brandy. Cool for 3 mins. Prick the top of the cake well and spoon syrup evenly over the top of the cake,and brush the sides. Continue adding syrup until all has been absorbed. Place onto a serving plate and decorate with whipped cream and whole pecans or grated chocolate.
"I do not have a large ring tin so I use my large round tin and spray(with cooking spray) a drinking glass straight sides and turn it upside down in the middle of the cake pan this forms the hole in the middle of the cake. Carefully remove glass when cake is cool."

Fruit Salad Slice
This is one of my Mum's favourite recipes, and my family seems to like it also, it is not hard to make so give it a try.
Base:
3/4 cup S.R.Flour
1/3 cup Brown Sugar
1/3 Cup Coconut
90 g melted butter
Topping:
1x 85g Pkt Lemon Jelly Crystals
1 tsp Gelatine
1 cup boiling water
1/3 cup Lemon Juice
1 x 400g Tin sweetened Condensed Milk
1 x 450g Can Fruit Salad (drained)
2 passionfruit

Base:
Line base & sides of a lamington tin with foil, then grease with butter. Combine sifted flour, brown sugar,
and coconut in a small bowl stir in melted butter until combined. Press evenly into prepared pan.
Bake in a moderate oven for 15 mins or until lightly browned. Allow to cool in pan
Topping:
Combine jelly Crystals and gelatine in a small bowl and add hot water and stir until dissolved.
Stir in Lemon juice and allow to cool to room temperature.
Stir in condensed milk and drained fruit salad, passionfruit and jelly mix and stir well until combined.
Gently pour on top of base and refrigerate until set then cut to required size pieces.

Uncooked Pavlova

This one is an easy one and much enjoyed by all. It sounds odd but give it a try
and you will soon be adding it to your favourite list.

3 tsp Gelatine
1 sml cup castor sugar
2 egg whites
pinch salt
1 cup hot water
few drops vanilla essence

Dissolve gelatine in hot water and allow to cool (but not set) place all ingredients in
a large bowl and beat until light and fluffly and thick.( will have a shiny effect).
Make a circle on a greased flat plate and build it up to approx 2.5cm high then place
remainder is spoon fulls around the edge of the circle to form a wall.
Place in the fridge until required.
Then fill the centre with fruit salad and decorate with whipped cream and strawberries or
kiwifruit.

You can use a use a square or rectangle plate also.

Hope you enjoy this one it is different as when you say pavlova most people think
dry crunchy kind. This is soft and melts in your mouth.

This one is very yummy. I first made it when the boys went on a Scout camp(we were told they boys would need healthy snacks to eat on the way), but for some reason the Scout Master did not appreciate being cooped up on a bus with 30 boys who had had a feed of dried apricot slice.
Guess all is good in moderation.

Apricot Bar
1 cup chopped dried apricots
1 cup rolled oats
1 cup sultanas
1 cup sunflower seeds
1/2 cup desiccated coconut
2 tbsp sesame seeds
1 x 400g condensed milk
1 tbsp brown sugar
60g unsalted butter
1/4 cup orange juice

1/.Place apricots, oats, sultanas, sunflower seeds, coconut and sesame seeds in a large bowl. Mix well and set aside.
2/.Place condensed milk, sugar and unsalted butter in a saucepan and stir over a low heat until butter melts.
Increase heat to med and stir constantly until the mixture thickens and becomes a caramel colour. (this will take about 20 mins) There is no short cut to this step.
3/. Cool the caramel , then stir in the orange juice and add to the fruit mix. Mix well with a wooden spoon.
4/. Spread the mixture into a greased lined lammington pan 30cm x 20cm pressing it down firmly. Chill overnight or until set.
5/. Cut into small bars and store in an airtight container in the fridge.

Pumpkin Soup
This is always popular and very easy to make.
I use my crockpot as I find it is easiest. You can cook the pumpkin in a saucepan.
1 kg Pumpkin
2 Onions peeled and chopped
4 cups Chicken stock (1 heaped tsp powder to 1 cup water)
1 cup Cream
salt and pepper to taste

Peel and cut pumpkin into chunks
place onion, pumpkin and beef stock in crockpot and cook until soft.
Allow to cool a little and then blend until smooth.
return to crockpot and add salt and pepper and cream and gently heat to required temp.
Can be sprinkled with nutmeg and chopped parsley to serve.
I have found that some pumpkins make a sweet soup and some have less flavour than others so you will need to determine which one suits you best.

I have found that if I peel the onions and put them in a plastic bag in the freezer while I prepare the pumpkin that way I don't cry when it comes time to chop them.

Chocolate Fruit & Nut Flan

This I have made on an off for quite a while, it is always popular, and once you have one piece you will go back for more.
It is not hard to make. So try it and people will think you are a fantastic cook.
Pastry:
45g Marg
30g Castor Sugar
1 sml egg
1/3 cup S.R. Flour
1/2 cup Plain Flour
pinch Salt

Filling:
I do this first and let the fruit soak while I get everything else ready.
120g Dried Fruit Medely
grated Orange Rind
1 tbsp Brandy

Topping
2 eggs
90g Marg
3/4 cup castor Sugar
1/2 tsp Vanilla Essence
1/2 cup Plain Flour
1 cup small choc Bits
1 1/4 cups chopped Pecans or walnuts

Pastry:
Beat together marg ans sugar only until it is combined.
Add egg and beat lightly, add flours and salt sifted together and mix with a knife then use hands to combine into a ball.
knead lightly on a floured surface until smooth and roll out on a piece of greaseproof to fit a greased 20cm x 4cm fluted dish.
Place in the fridge for 30 mins. Then trim to fit dish.
For filling:
spoon fruit mix over the base of the pastry.
Topping:
Combine eggs, sugar, melted marg, vanilla and flour and beat until mixed. Stir in choc bits and nuts and stir until combined,
spoon over the fruit and bake at 160C for 45-50 mins.
Decorate with whipped cream and serve.

Hope you enjoy this one. I made it when we went out to dinner the other night and folks really liked it.

Beef Stew with Dumplings
This is one of the Childrens favourites, I watch for the meat to be on special and freeze it till needed.
I sometimes buy a piece of Topside roast and cut it up as it is often cheaper than the sliced stuff.

1.5kg Gravy Beef or blade or topside cut to 25mm pieces
1 large Onion diced
2 carrots peeled and chopped
1 parsnip peeled and chopped
1 can chopped tomatoes
1 dsp Beef stock powder
2/3 cup Gravy powder

Dumplings
6 heaped Tbsp SR flour
1 tbsp cooking Marg
Salt & Pepper
Milk



Put meat. vegetables, canned tomatoes and beef stock in crockpot (mine has a removable bowl), I do this at night and then put it in the crockpot in the morning. Let it cook on low all day. Blend gravy powder with enough water to make a paste and add to meat to thicken(it thickens as it heats).
To make dumplings:
Sift flour then chop butter in chunks and rub it in to the flour and some salt and pepper. Then use enough milk to make a sticky dough. Place chunks on top of stew (which has been thickened) and put the removable bowl in microwave for 4 mins with the lid on.
Then put it back in the crockpot base until needed.
Leftovers Freeze ok, or you can freeze meat and veg and make fresh dumpling when required or If only meat is left I make single serve pies.

This is one No2 Sons favourite meals, and it freezes well. this recipe makes 2 loaves I wrap the leftover one in foil and freeze and he takes it back to Brisbane and defrosts and heats in the foil in the oven. His House mates dont get to share this one.
Glazed Meat Loaf
500 g Mince
500 g Sausage Meat
1 onion
1 tbsp Mustard (prepared)
1 tbsp Tomato Sauce
1/2 cup Fresh breadcrumbs
2 eggs
1 tbsp Worcestershire sauce
2 sticks celery
Combine mince, sausage meat, finely chopped onion, lightly beaten eggs, worcestershire sauce, tomato sauce, finely chopped celery
and breadcrumbs. Shape into a loaf, and place in a greased baking dish, and bake in a moderate oven for 35-40 mins.
Turn once and baste frequently with pan juices.
Sauce
1 tbsp Plain Flour
470 g can Tomato Soup
1 tsp Beef Stock
3/4 cup Water
1 tbsp Soy Sauce
Remove loaf from pan and place in a heatproof dish and keep warm in oven
Pour off excess fat from baking dish and add flour, cook until lightly browned.
Add remaining ingredients, stir until sauce boils, reduce heat, simmer for 2 mins, return meatloaf to baking dish.
Reduce heat and baste often for another 15 mins.

Chunky Beef and Noodle Soup
This is one of my favourite Soups,it is not a thin soup,it is quite filling you can have soup and a toasted sandwich and it is quite filling.

500 g Topside or blade steak
1 carrot
2 onions
2 sticks celery
1/2 cup small noodles
2 heaped tbsp plain flour
2 tbsp Tomato Paste
8 cups water
1 tbsp Soy Sauce
4 tsp Beef stock Powder
salt & pepper
Peel and chop onions, carrots and celery, cut meat into 1 inch cubes. Brown meat and add vegetables, stir in flour and add water,
tomato paste, soy sauce and stock and stir until boiling.Cover and simmer for 1 hour Add noodles and salt and pepper to taste and simmer for 15 mins.
I use my crock pot instead and so once I have added all ingredients except noodles I put it in the crockpot on slow and let it cook for the day.
then add the noodles and salt and pepper and it is ready for dinner.

Cauliflower with Cheese Sauce
This would have to be one of the favourites at our house and it is not hard to make.

approx 1/4 of a med size Cauliflower cut into florets then steam till it is just tender (do not overcook)
60g cooking marg
2 tbsp plain flour
1 1/2 cups milk (I use low fat milk)
1/2 cup low fat grated cheese

Cook cauliflower and drain then place in heatproof casserole
Melt butter in saucepan over low heat and add flour (all butter should be absorbed by flour so you may need a little more flour)
slowly add milk until it is smooth stirring continuously( I use my mini whisk to do this), continue to add milk stirring as it thickens )I add milk until it is a smooth) then add the grated cheese. (you may need to add a little more milk to make it smooth again). Then pour
onto arranged cauliflower, Sprinkle with dried breadcrumbs and bake in moderate oven till golden on top.
This is great with a a roast or meat dish.

Piklets
This is a recipe that my Mum has made for many years, I often make it when the children all come home for morning tea and they are eaten as fast as i can cook them. Was also a favourite for after school snack.
Mix together
1 tbsp sugar,
1 egg
1 tbsp Golden Syrup
1 1/2 cups S.R. Flour
3/4 cup Milk

The mixture needs to be pourable so a little extra milk may be added, let stand for a little while, then melt a dob of cooking marg in a frypan and swish it around so that the
pan is greased, add desertspoons of piklet mix, turn and press down gently with slide, cook till golden
this does not take long, then I usually turn again for a min, then take out and serve with honey or jam and cream.
You will need to add a dob of butter each time you add more mix.

I use my flexible spatula to cook these as it manouvers better than my egg slide.

Lasagne
Meat Sauce
750 g premium mince
1 med onion finely chopped
1 tsp minced garlic
1/2 capsicum seeded and finely chopped
2 med carrots peeled and grated
1 cup celery chopped
1/2 tsp oregano
1/2 tsp basil
2 tsp beef stock powder
salt & pepper
1 can chopped tomatoes
4 tbsp tomato paste
Brown mince with garlic and onion, stirring often to break up lumps, drain mince then, add remaining ingredients and simmer for 20 mins.

cheese sauce:
3 eggs well beaten
1 x 300g carton of low fat cottage cheese
salt & pepper
Combine ingredients and whisk until smooth.

Pre cooked Lasagne sheets
1 packet low fat grated cheese

to assemble
Line a greased pyrex dish with a layer of noodles, Spoon over 1/3 cheese sauce,then sprinkle a layer of grated Cheese,then 1/3 meat sauce, and then noodles again and continue till all ingredients are used finishing with a layer of meat sauce.
then sprinkle with grated cheese and bake at 180 C for approx 45 mins until golden brown on top.

Steak & Macaroni Casserole
500 g Mince
2 onions
2 cloves garlic
2 bay leaves
1 can tomatoes
1 tsp Oregano
1 tsp Beef Powder
1/2 cup Tomato Paste
1 egg
1 cup milk
1 1/2 cups small macaroni
125g grated Cheese

Peel and chop onion and crush garlic. Spray saucepan with cooking spray and add onions, garlic and meat,
stirring constantly until meat is browned, drain off any excess liquid. Add Bay leaves, Oregano, Stock Powder, Can tomatoes and tomato paste and simmer for 30 mins, remove Bay leaves and add macaroni and egg & milk mix.
Pour into an oven proof dish and sprinkle with cheese. Bake in a moderate oven for 30 mins.
This is any easy one and always goes a long way. I usually double the recipe as it freezes well (which is great when little people need dinner early).

Easter Tea Ring
This is a great treat to make at Easter, I have made it many times and it is always very popular. I always feel a sense of achievement when I see it made.

Dough
2 tspn Dried Yeast
1 tspn Sugar
150mls Tepid milk
375g Plain flour
pinch salt
60g Marg
60g Sugar
1 egg
Filling
Make this while dough is rising
2 large green apples
30g butter
60g sugar
2tbsp water
125g dried fruit
60g almond slivers
1/2 tsp cinnamon
Icing
Icing sugar
1tspn butter
warm water
chopped nuts or coconut

1/.Blend dry yeast with sugar, and a little milk, set aside until softened, stir with hand whisk and then add the rest of the milk.
2/.Put in a warm place until covered with bubbles, meanwhile sift flour and salt, rub in margarine and add sugar add egg,then add yeast liquid, and mix till combined and a little extra milk if required or extra flour if sticky
3/.Knead thoroughly (to rise it I spray a stainless steel bowl with cooking spray)and put it in and cover with a teatowel or gladwrap(I spray gladwrap with cooking spray so the mix does not stick to it.and allow to prove till it is double in size.
4/.Punch down, and knead until smooth, roll out on a floured board until it is a neat oblong shape
5/.Along the centre put a strip of the cold filling, made by cooking sliced apples with butter, sugar, water until soft, drain excess liquid off, then adding fruit, cinnamon and almonds.
6/. Brush the edges of dough with water, fold over to make a long strip (sausage) the join ends to make a circle. Seal down firmly.
7/. Lift onto a warmed, greased oven tray, snip at intervals to show filling.
8/. Cover and allow so prove until it is double in size then bake at 200C for 30 mins until golden brown.
9/. When cool spread icing on and sprinkle with nuts or coconut.

When I make this I start early as it takes a while to do 2 risings.
I use a stainless steel bowl when rising the dough as it absorbs the heat, I have also been known to put it in the car I parked in the sun this helps the rising process.
Have fun and feel very proud of yourself when you have mastered this.

Apple and Rhubarb Pie
This is one of our favourites and is never short on offers to take the leftovers.
4 sticks Rhubarb
14 med size green cooking apples
1 cup sugar
1 cup water
2 sheets of ready rolled puff pastry
Wash and chop rhubarb into bite size pieces and peel, core and slice apples. Place in a large saucepan with sugar and water.
Bring to boil and simmer gently till apple is just changing colour. Drain and cool. Grease and line a pie dish with pastry and pour apple and rhubarb into pastry and cover with top sheet of pastry and press down around the edges.
Glaze with milk and sprinkle with sugar and bake at200C till golden brown.

Snowy River Casserole
This recipe I have made for many years. Unfortunately they no longer make the continental tomato soup in a packet so it is necessary to substitute.

1 kg Blade steak
2 tbsp plain flour
2 onions
1 clove garlic
4 Cup a soup pkts of Contintental Tomato Soup
1 cup water
2 tbsp vinegar
2 tbsp Raisins
1 bay leaf

Dice meat to pieces into chunks, coat meat in flour and put in crock pot. Slice onion and crush garlic and add to meat, then add remaining ingredients and stir till combined. Put lid on and go back at regular intervals and stir.
Garnish with some sliced tomato and Parsley and serve.

I sometimes put this on in the morning on low and sometimes at lunchtime on high in my crock pot. It is always greeted with Yum by the males. I also freeze the leftovers, it is great on toast or add some fresh veges for another meal.

Crusty Tuna Casserole
1 x 425g can tuna
2 tablespoons Butter
2 tbsp plain flour
1 x 410g can Low fat evaporated milk
1/3 cup milk
1 cup grated tasty cheese
Juice medium lemon or 3 tbsp Juice
Salt & pepper
1 1/2 cups rice

I cook my rice in 3 cups water in the microwave
Melt butter in saucepan (large one) and add flour and stir till combined, slowly add can milk and fresh milk and stir till smooth and then thickens.
Continue to stir till thick then add Cheese and Lemon juice mixing well. Add DRAINED can of tuna and mix well. (you can add some chopped parsley as well).
in a greased ovenproof dish,put the rice, spread evenly, (you can add some slices of tomato next if you choose) then spread tuna mix. I then sprinkle some dried breadcrumbs on and bake in oven at 180C for approx 30-40 mins. (it sort of goes a little golden on top).

This is No 2 sons favourite food and freezes well, so i often make and put the overs (if any) into freezer containers.
When I make this for son I actually add 2 cans of tuna.

Mock German Cake.
This is probably the first cake I ever made, and it is still a favourite. I often make it after dinner. Son loves it warm with butter, I have to be honest yes so do I.
3/4 cup of warm mashed potato
3/4 cup castor sugar
1 cup milk
1 cup saltanas
2 cups SR Flour
vanilla essence
Mix together and place in a greased cake tin, brush with milk and add the following topping.
50g marg, 2/3 cup castor sugar, 2 tbsp coconut,1 tbsp plain flour, and a little nutmeg. Mix together and spread on top of cake. Bake in a moderate oven for 45mins. Remove from tin and cool.
The reason for making after dinner is to use the left over mashed potato. PS dont tell anyone what is in it till they have tried it and said wow, as if you said you made a cake using no eggs and butter they would be wary of trying it.

Peppermint Slice
This one was easy and has been popular when made. My Mum gave it to me as a slice recipe but I decided to roll it into individual logs and then cut them into smaller pieces.

1 tin condensed milk
1 pkt light malt biscuits
1 pkt crown mints
Dessicated coconut

Crush crown mints (I used my meat clever to do this) and crush malt biscuits and mix with condensed milk. Roll into logs and coat with coconut. Store in fridge till required.
Try this one I think if you wanted a stronger flavour you could add some peppermints essence to the mix.

Vege Salad
This is something different in the salads that are normally presented. It is great for a barbeque or with roast meats. Try it and see how you go.
For me the favourite part is the peanut and mayo combination.

1/2 cauliflower (cut into florets)
Equal amount of Broccoli (cut into florets)
1 cup unsalted peanuts
2 tsp curry powder
2 tsp tumeric powder
2 red apples diced
1 onion diced
1 red capsicum
1/2 cup saltanas
3 cups Praise Mayonaise (My mum says this is the only one to use with this recipe)

Prepare cauliflower, broccoli, onion, apples and capsicum and place in a large bowl.
Mix curry and tumeric into mayonaise and add saltanas.
Add peanuts last.
This is best made a day or so before needed for best results.

Cherry-ripe Slice
This is an easy one and tastes quite good, it is a very old recipe that my Mum gave me many years ago.
225g desicated coconut
84g copha
3/4 tin condensed milk
1 packet 225g Malt Biscuits (i use the Paradise brand ones)
4ozs cherries (chopped)
Pink food colouring

Icing for top
2 cups Icing sugar
1tbsp Cocoa Powder
dob butter
warm water (just a little)

Mix dry ingredients together and add melted Copha and condensed milk.
Put a layer of biscuits in low sided slice tin then the layer of mixture then another layer of biscuits.
Allow to set in fridge. When set make some chocolate icing To make this sift icing sugar and cocoa then add butter and a little warm water till it is smooth and a nice spreadable consistency, then spread on top. Cut into small pieces to serve.

White Chocolate and Macadamia Biscuits
This recipe was very easy and made quite a nice biscuit.
1 cup cooking Marg
2 eggs
2/3 cup Brown Sugar
1 1/3 Cups Castor Sugar
3 cups Plain Flour
1tsp Baking Powder
1 tsp salt
1 1/2 tsp Vanilla Esc
1 cup Macadamias
227g White Choc Bits
Cream butter and sugars until creamy, add beaten eggs and vanilla. Then sifted flour, soda and salt. Add nuts and Choc bits. Bake on trays lined with oven paper at 150C for 12-15 mins.

Potato Salad
6 Large potatoes
2 shallots
Parsley
Mayonaise

Peel and dice potatoes (about 1" squares) and cook gently (i use my steamer insert in a saucepan)
Do not overcook as they need to be firm still. Chop Shallots and parsley.
Drain or remove steamer and allow potato to cool then put with parsley and shallots and add desired amount of mayonaise.
(Our children like the Praise Potato Salad Mayo with chives. But you can use your favourite one. It is Cheaper than buying ready made salad from the supermarkets.

Partybelle
I made this one recently to take out and it was very well received,
In fact it was rated my the number of mmmm's from the males rather than words.
Base
1 1/2 packets milk coffee biscuits (crushed)
1 can condensed milk
Combine and spread onto a LARGE greased pizza tray (I used baking paper and then slid it onto a large glass plate when set) and refrigerate.
Filling:
1 tin chilled carnation milk
1 pkt lemon jelly
1(440g) tin crushed pineapple
Drain Pineapple and keep juice.
Whip chilled milk than add Jelly(make up with 1/2 cup hot water and 1/2 cup pineapple juice.
Whip until very thick then add drained pineapple.
Pile into base and put in fridge to set.
Decorate with whipped cream and strawberries, or passionfruit or cherries or chopped nuts.

Cream Horns
These are always gobbled up fast when made. I had not had these for quite a while and then decided to make some for a trial. They are not hard just a little fiddly.
You will need:
6 cream horn cases
1 sheet Puff pastry
1 egg (for glazing)
and desired fillings

Cut pastry sheet into six strips (approx 30mm wide)
Grease horn case (i use a tissue with marg on)
Wind pastry onto case starting at pointed end (do not stretch pastry) it is easier to turn the shell to wind it than handle the pastry too much. Do not go above the open end of the case. Brush with beaten egg (for sweet filling you can sprinkle castor sugar on top of after glazing.)
Place on baking paper and bake at 200 C until golden. Leave on tray until cool enough to remove cases. Then cool on wire rack.
Filling:
You can use some jam and cream, custard and cream or lemon spread and cream.
I will experiment with some savory fillings and post them at a later date.
Have fun.