Peach Icecream bars 

These are made similar to a well know Mango bar that husband likes however our Mango tree is too little. Daughter has made them for him in the past using canned Mangoes or Peaches, however I decided to use some of the peaches that I preserved earlier in the year. They taste much better than the bought ones.

1 1/4 cups sugar
1.2kg mangoes.( I used 1 jar of Fowlers size 20 jars of peaches) you can use cans of fruit instead.
300mls thickend cream
1 1/4 cups water
1 tablespoon lemon juice

Method

combine sugar and water in saucepan, stir over low heat until sugar disolves. bring to boil and boil for about 5 mins or until syrup thickens slightly. cool down to room temperature

blend or process mangoes, syrup and lemon juice until smooth. combine 1 cup of mango mixture with cream

line a 20cm x 30cm lamington pan or similar with foil and pour mango/cream mixture into pan. freeze until firm

pour remaining mango mixture over frozen mango/cream combination in pan. freeze for several hours or until nice and firm..

cut into slices when frozen and wrap in glad wrap pack and store in freezer

Chocolate Cake

This would have to be the most moist chocolate cake I have ever made.
First tie I made it I was very reluctant to try it, however by sons reaction to the cake
demolishing it in record time, I figured it couldn't have been too bad.
It is easy and very popular with my family.

1 x 400 g can of kidney beans
1 tbsp coffee powder
1 tbsp vanilla essc
70g cocoa powder
1 tsp baking powder
1/2 tsp Bi carb
1/2 tsp salt
125g cooking marg
5 eggs
180g castor sugar

Process washed and drained kidney beans, 2 eggs, vanilla essc, and coffee.
Cream butter and sugar until pale.
Add bean mix and I usually put the other 3 eggs in the blender and mix so left over bean mix can be poured into the mixer with the butter and sugar and the sifted dry ingredients. (Psst, mix dry ingredients in before turning mixer on, otherwise you end up with cocoa powder going everywhere.)
Mix until smooth and pour into a greased and lined bar tin.

bake at 180 for approx 30 mins (if not quite done keep checking often, as it wont be far off)
leave in tine for a little while then remove and cool on a wire rack.

You can put icing on whether it be a chic butter icing or icing of your choice.

have fun.