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. 

Carrot, Ginger and Saltana Loaf

1 cup roughly chopped glace ginger
3/4cup sultanas
250 grated carrot
1 cup brown sugar 1 tsp ground ginger
1/2 tsp mixed spice
1 cup SR Flour
1/2 cup plain flour
1/2 tsp baking soda
125 g melted cooking marg
3 eggs lightly whisked

sift flour and spices and baking soda in a large bowl add brown sugar.
mix in carrots, ginger and saltanas
add eggs and butter and mix well
Put in a greased and lined loaf pan
Bake at 165C for 50 - 55 mins
leave in tin for 15 mins then turn onto wire rack to cool

When I made this I substituted SR flour with gluten free flour and the results were good.

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.