Ingredients:
½ cup sugar
4 oz chopped ginger
1 cup chopped dates
4 oz butter
3 cups crushed cornflakes
1 oz Copha
3 oz chocolate
Method:
Put the butter, ginger, dates and sugar in a saucepan. Cook over low heat until mixture is blended together. Add 3 cups corn flakes (crushed). Mix well. Put the mixture in a slice trim 6 x 12. Smooth out. Melt 3 oz chocolate and 1oz copha. Pour over. Slice cut in squares.
Ingredients:
360 g mixed fruits
1 cup apricot nectar
3 tbsp honey
3 tsp bi-carb soda
1 ½ cups SR flour
1 tsp mixed spices
1 cup mashed cold pumpkin
Method:
Boil for 3 minutes the mixed fruits, apricot nectar and honey. When slightly cooled. Add 3 tsp. bi-carb soda. When cold, add the SR flour, mixed spices and mashed cold pumpkin. Bake in loaf tin for 1 to 1 ½ hrs in 160C.
Ingredients:
125 g melted butter
1 cup crushed sweet biscuits
1 cup roughly chopped chocolate
1 cup coconut
1 cup pecan nuts cracked
1 x 400 g can nestle milk
icing sugar to decorate
Method:
Grease 20 x 30 lamington tray. Combine all ingredients except for coconut and icing sugar. spread mixture in the tray. Cook in a mod oven in 180C for 30 minutes. Cool in pan, cut into squares.
Ingredients:
250 g butter
pieces of coffee biscuits
1 cup chocolate bits
1 cup coconut
1 tin condensed milk
pack pecan nuts
Method:
Melt the butter in a large lamington tin. Break in pieces of coffee biscuits. Then sprinkle the chocolate bits over biscuits, then the coconut over chocolate. Now spread over the tin of condensed milk then lastly the pack pecan nuts. Bake in slow oven for 20 minutes until chocolate is melted.
Ingredients:
60 g butter (chopped)
¼ cup brown sugar
packet of peanuts
2 bananas (sliced)
Method:
Place 60 g chopped butter and ¼ cup brown sugar in greased 23 cm tin. Top with the packet of nuts and 2 sliced bananas. Make up batter cake mix and pour. Oven bake for 40 minutes.
Ingredients:
125 g pack granita biscuits
60 g melted butter
Filling:
1/3 cup sugar
2 tsp cinnamon
½ tsp green ginger
½ cup mashed pumpkin
½ cup milk
3 eggs separated
1 tbsp gelatine
¼ cup hot water
½ cup castor sugar
Method:
Process biscuits, then add butter. Press into spring tin.
Filling:
Put sugar, spices, pumpkin, and egg yolks in a pan. Cook until mixture starts to boil. Cook for a minute. Dissolve gelatine in hot water and whisk into mixture. Mix till smooth. Beat egg whites until stiff. Add sugar. Add to pumpkin mix and fold through spoon into case. Put whipped cream on top and decorate with orange peel.
Ingredients:
185 plain biscuits
90 g butter
750 g ricotta cheese
125 g cream cheese at room temperature
½ cup castor sugar
grated orange rind
3 egg yolks
125 g glazed fruit chopped
60 g dark chocolate
Method:
Preheat oven. Grease a 23 cm springform. Put biscuits in a food processor then put in bowl with butter. Press firmly into base of tin, then refrigerate. Place fresh ricotta, cream cheese, castor sugar and orange rind in large bowl. Beat with electric mix in 1 minute. Add egg yolks, one at a time. Fold in fruit and chocolate pieces. Spoon mixture into tin. Bake for 55 minutes or until golden brown and firm. Leave Ricotta cake in tin to cool. Cover with foil, refrigerate overnight. Cut with hot dry knife.
Ingredients:
½ cup SR flour
½ cup cheese
½ cup milk
onion
ham
peas
corn
1 tbsp melted butter
3 eggs
salt and pepper
Method:
Mix all together
Ingredients:
250 fresh ricotta cheese
2 eggs
2 tsp icing sugar
½ cup plain flour
rind of 1 orange
20 g of cooled melted butter
vegetable oil for frying
extra icing to serve
honey to serve
Method:
Place Ricotta in a bowl. Beat in eggs with fork. Sift in icing sugar and flour into Ricotta mix. Stir in orange peel and butter. Stand for 2 hours.
Ingredients:
825 g can apricot halves in juice (drained)
125 g unsalted butter at room temperature
¾ cup caster sugar
¼ tsp almond essence
2 eggs
1 ½ cups SR flour
½ cup milk
Almond topping:
25 g unsalted butter
½ cup almond meal
½ cup brown sugar
½ cup flaked almonds
Method:
1. Grease a 22 cm square pan. Line base and sides with baking paper.
2. To make topping, place butter, almond meal and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a bowl. Stir in almonds.
3. Dry apricots with paper towel. Arrange apricots, cut-side down, in one layer in prepared pan. Sprinkle almond topping evenly over top.
4. Beat butter, sugar and essence in small bowl of an electric mixer until light and fluffy. Beat in egs, one at a time, until combined. Transfer to a large bowl. Add sifted flour and milk, in two batches. Stir until smooth. Spoon cake mixture over almond topping. Gently spread to cover. Cook in a moderate oven (180C) for 1 hour, or until cooked when tested. Stand for 10 minutes then turn out onto a wire rack to cool. Serve cake warm or cold.