Lemon Delicious Pudding

1 tbsp fairy cooking marg
3/4 cup castor sugar
2 eggs
juice and grated rind of 1 lemon
1 cup milk
2 tbsp plain flour

Cream butter, lemon rind and sugar, Add egg yolks (beaten)
add juice of lemon. add sifted flour then the milk and gently mix.
Lastly add Beaten egg whites'
Pour into a greased dish and stand in a dish of warm water and bake at 180% for 45to 60 mins.
It will have a sponge top with a rich sauce underneath.

Avocado Dressing
Well I would have to say Avodaco is not my favourite food, however we have this great big tree in the garden and it just seems to keep producing so I have experimented and found that I don't mind an Avocado dressing so here is the recipe that I found and made.
2 ripe avocados
juice from 2 limes
1/8 cup Balsamic vinegar
1/8 cup water
6 sprigs of Corriander
1 1/2 tsp sea salt
1.5 tsp garlic powder

Combine all ingredients in a food processor and blend until smooth.
You can add more salt or garlic to suit your taste.

Store in an airtight container in the fridge for up to 10 days.
We have had it with steak and as a dressing on bread with meat and salad.I shared some with a friend and she added hers to some philly and sour cream and made a dip.
So good luck and have fun experimanting.

Frozen Grasshopper Torte

This is a very easy desert and I have not had anyone not like it.

A recipe that i found many years ago and tried and the children often ask me to make it for a special ocassion. I do not keep a stock of alcohol and have taken a small container to the local hotel and bought just the amount I needed to make this desert (it is the more expensive way to buy the alcohol though). Anyway have a try and enjoy your cooking.

1/4 cup cooking marg

1 packet plain chocolate biscuits

4 cups White Marshmallows

3/4 cup milk

1/4 cup creme de menthe

2 tbsp white creme de cacao

1 cup stiffly beaten cream

Finely crush biscuits (i do this by putting them in a plastic bag and rolling them with my rolling pin) or you can use a food processor if you have one. Melt the marg and combine with the crushed biscuit, then place 3/4 of the biscuit mix into a greased pie plate (23cm).

and chill. Put the mashmallows and milk inot a glass bowl and melt in the microwave for 1 1/2 to 2 mins. Stir in creme de menthe and cream de cacao and cool. Fold in whipped cream and sprinkle remaining choc biscuit mix on the top.

Freeze until firm. Decorate with whipped cream and Kiwifuit. This time I used strawberries as the guest of honor (birthday boy) did not like kiwi fruit

Lemon Feather Cake

This is not my recipe, I did in fact find it on bestrecipes.com.au

I had two goes at the cake as the first one was ok to touch to check if it was done but was obviously not quite as it sank when I took it out of the oven. So this was my second attempt.

The lemon butter was easy to make, I did not have a double saucepan as such but do have two saucepans that I often sit on top of each other to keep vege warm so these are what I used. The Lemon butter has a nice tang to it which is great. I also used the six unwanted egg whites from the Lemon Butter to make meringues as it seemed wasteful to tip them down the sink.

Do check it out and give this recipe a try. It is something that I would make for a special occasion though as 12 eggs means it is a rich cake. However I am sure that one of the children will request it for a birthday.

Apricot Chocolate Slice

1 1/2 cups S.R. Flour

1 1/2 Cups Castor Sugar

1/4 tsp Cinnamon

2 tbsp Glaced Ginger

110g Cooking Marg

100g Dried Apricots

1 egg

1/2 cup milk

1 1/2 Tbsp Cocoa

75 g chopped nuts ( I used Macadamia)

Soak Apricots in boiling water for 1/2 hour until soft and pulpy.

Sift Flour, cocoa, and cinnamon, rub in butter until mix resembles breadcrumb like consistency.

Add sugar, finely chopped ginger, nuts and apricots. Mix well and add Beaten egg and milk.

Spread into a greased and lined pan (300mm x 200mm).

Bake in a moderate oven for about 30 mins or until skewer comes out clean.

Cool in pan. Remove from pan and ice with chocloate icing and crushed nuts.

This recipe I have had for many years and came across it a few weeks ago.

Had good comments on it when I shared it with the girls in the next complex at work.

So give it a try and let me know what you think of it.

Tear& Share loaf

2 tsp Yeast

550 g Bread flour (i used 250 white & 250 multigrain)

1 1/2 tsp salt

2 tsp sugar

2 tbsp Olive oil

320 ml warm water

Put in your breadmaker on the basic dough setting for 2 hrs 20 mins

Filling:

2tbsp mustard ( I used the American Mustard in the yellow bottle)

75g shredded ham

75g Grated Cheese ( I used 1/2 low fate Tasty Cheddar and 1/2 Mozzarella)

When dough is ready punch it down and stretch it out to form an oblong approx 250 mm or 10 inches x 20mm or 16 inches

then spread with mustard and sprinkle with 1/2 the ham and cheese.

then roll it from the long edge like a swiss roll.

Cut in slices approx 40mm or 1 1/2 inches wide.

place on a greased Pizza Tray with one in the middle and ths others around it just touching each other.

Spray some glad wrap with cooking spray and cover and put in a warm place to rise until double in size.

Remove plastic and sprinkle with the remainder of the ham and cheese, and bake at 200C for approx 20 to 25mins

or until brown.

Sounds hard but it is not I will definitely play with this recipe again and maybe sprinkle with some herbs

like rosemary and lemon thyme.

If you try this and make some adjustments please let me know and I will post them for others to try

Black Forest Trifle

Black Forest Trifle
This is a variation of one I found in Super Food Ideas in Sept 2009.
My family really enjoy it, our grandchildren enjoyed helping me make this last time they came, and am looking forward to making it for my Mum when I visit her later this year.
Ingredients
2 x 415g cans stoneless black cherries in syrup
1 1/2 tablespoons boiling water
2 teaspoons powdered gelatine
1 chocolate Bar cake ( I used a packet cake,made the day before)
1/4 cup brandy (optional)
2/3 cup cornflour
2/3 cup caster sugar
2 1/2 cups milk
200g dark chocolate
1 1/2 x 250g packets cream cheese, softened
300ml thickened cream
Sliced Bananas

How to make:
Drain cherries, reserving 1 1/2 cups syrup in a bowl. Place boiling water in a heatproof jug.
Sprinkle over gelatine. Stir until dissolved. Stir mixture into syrup.
Cut cake into 3cm pieces. Arrange over base of a 6cm-deep, 22cm x 30cm (base) dish.
Sprinkle brandy over cake (if using). Spoon over syrup mixture. Top with cherries.
Refrigerate for 30 minutes or until set.
Meanwhile, combine cornflour and half the sugar in a saucepan. Gradually stir in milk until smooth.
Place over medium heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat.
Roughly chop half the chocolate. Stir chopped chocolate into cornflour mixture until melted.
Pour over cherries. Set aside for 15 minutes.
Using an electric mixer, beat cheese and remaining sugar until smooth.
Add cream. Beat to combine. Spread cream mixture over chocolate mixture.
Refrigerate for 4 to 6 hours or until firm. Using a vegetable peeler, cut remaining chocolate into long, thin curls.
Sprinkle over trifle. Serve with sliced bananas

Once again this is not a hard recipe to make and you will be very pleased with the results.