Ingredients:
2/3 cup SR flour
½ cup sugar
1 tsp cinnamon
½ cup chopped pecan nuts
1 cup pumpkin (mashed)
1 tsp bi carb soda
½ tsp salt
1 tsp nutmeg
2 eggs
¼ cup water
125 g melted butter
Method:
Combine all dry ingredients. Combine pumpkin, eggs, butter and water. Mix the mixture into the dry ingredient mixture. Bake in a loaf tin 160C for ½ hour.
Ingredients:
½ cup milk
1 egg lightly beaten
2 cups grated cheese
2 bacon rashers (finely chopped)
2 med onions (finely chopped)
1 cup SR flour
1 tsp French mustard
paprika
Method:
Mix all the ingredients. Sprinkle with paprika. Bake for 20 minutes.
Ingredients:
2/3 cup castor sugar
125 g butter
1 cup plain flour
½ cup corn flour
1 egg
Method:
Mix then roll to ¼ thickness. Cut.
Ingredients:
2 cups SR flour
½ tsp bi-carb soda
1 x 110g tin cream pumpkin soup
2 eggs beaten
2 tbsp melted butter
½ cup chopped bacon (cooked)
Method:
Sift flour and bi-carb soda into a bowl. Add remaining ingredients and stir just enough to combine dry ingredients. Spoon into muffin cases and cook for 20 minutes at 180-200C.
Ingredients:
4oz butter
1/2cup sugar
1 egg
2/3 cup sultanas
1 cup SR flour
Method:
Roll in balls into cornflakes.
Ingredients:
2 tbsp shallots
2 tbsp capsicum
party bread (Cases)
1 loaf sliced bread (small size)
4 oz melted butter
For the fillings:
2 eggs, bacon rashers, tomatoes, small corn, chopped onions, ¾ cup cooked rice
Method:
Lightly brush with butter the bottle sides, take crust off. Press into muffin trays.
Ingredients:
¾ cup poppy seed
¼ cup cherries
2 tbsp vanilla
250 g Pilly Cream cheese
Method:
Combine fruits. Add vanilla. Stand for 1 hour. Beat cheese. Together, stir in fruit and roll.
Ingredients:
1 cup unprocessed ham
1 cup raw sugar (or ½ raw & ½ brown)
1 cup mixed fruits
1 cup SR flour
1 cup milk
1 tsp mixed spice
Method:
Mix well and bake in a lined and greased loaf tin in a moderate oven about 160C for 30-40 minutes or when skewer comes out clean (depends on your oven). Before placing in oven, whisk some mixed spice and white sugar and sprinkle on the top to for a sugary crust.
Ingredients:
2 cups SR flour
2 small (90g each) zucchini grated
125 can creamed corn
2 x 59 g eggs slightly beaten
½ cup olive oil
Method:
Sift flour into a large bowl, make a well in centre, add zuchinni, corn, eggs, oil, 2 tbsp water and ¾ cup grated cheddar cheese. Stir until ingredients are just combined. Spoon mixture evenly into a greased 12 x 1/3 cup capacity muffin pan. Cut an extra 60 g cheddar cheese into 12 small cubes. Lightly press a cheese cube into the top of each muffin. Bake in a 190C pre heated oven for 20-25 minutes until muffins are golden. Serve warm with or without butter. Makes 12 muffins. Best eaten on day of baking.
Ingredients:
2 cups SR flour
½ tsp. bi-carb soda
1-400 g tin pumpkin soup
2 beaten eggs
2 tsp melted butter
½ cup chopped bacon
Method:
Sift flour and soda into bowl. Add remaining ingredients. Stir just enough to combine. Spoon into muffin cases.