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.

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.

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.

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.

4oz butter

1/2cup sugar

1 egg

2/3 cup sultanas

1 cup SR flour

Method:

Roll in balls into cornflakes.

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.

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.

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.

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.

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.