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.

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.

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.

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.

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.

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.

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.

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

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.

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.