© 2003–2024 The Redmond Family. All rights reserved.

Biscuits, Cookies, Slices, Muffins and other treats

  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp. baking soda
  • 1 cup milk chocolate chips

Mix together and bake on a cookie sheet in a 350 degree oven for 10 minutes.

-- Monique Redmond


This recipe is foolproof and tasty.

  • 3 large bananas
  • 1 cup chopped dates
  • 2 cups rolled oats
  • 1/3 cup cooking oil
  • 1 tsp. vanilla extract
  1. Preheat oven to 180C/350F/gas mark 4.
  2. In a large bowl, mash the bananas. Stir in oats, dates, oil and vanilla. Mix well and let set for 15 minutes.
  3. Drop by teaspoonsful onto an ungreased cookie sheet/baking tray.
  4. Bake for 20 minutes or until brown.

I would soak the dates with about 1/4cup of boiling water before chopping so it is softer to chop, then put the chopped up dates back in the water and the water kinda disappears making it nice soft.

  • 240g/8 and a 1/2oz bran cereal sticks
  • 100g/3 and a 1/2oz butter, softened
  • 200g/7oz caster sugar
  • 2 ripe bananas, peeled, mashed
  • 2 eggs, beaten
  • 1 lemon, juice only
  • 450ml/16fl oz milk
  • 300g/10 and a 1/2oz plain flour
  • 2 and a 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 220g/ 1/2 lb raisins or sultanas
  1. Preheat the oven to 190C/375F/Gas 5.
  2. Pour half of the bran sticks into a large mixing bowl. Pour over 200ml/7fl oz boiling water. Set aside until the bran sticks have softened and absorbed most of the water and the water has cooled.
  3. In a separate mixing bowl, cream together the butter and sugar. Add portions of the mashed banana and beaten egg a little at a time, beating well after each addition, until the mixture is smooth and well combined.
  4. Mix together the lemon juice and milk, then add the mixture to the muffin batter a little at a time, beating after each addition, until all of the liquid has been incorporated into the batter.
  5. Add the cooled, softened bran mixture to the batter and stir well to combine. (NB: At this point, the mixture will look as if it has curdled, but don't worry.)
  6. Sift the flour and baking powder into the batter mixture and stir until combined.
  7. Add the salt, then stir in the raisins or sultanas and the remaining bran sticks until well combined.
  8. Place one paper muffin case or one large square of greaseproof paper into each well of a 24-hole muffin tin. Divide the muffin batter equally among the muffin cases.
  9. Transfer the muffins to the oven and bake for 25-30 minutes, or until risen, golden-brown and cooked through. (NB: The muffins are cooked through when a skewer inserted into the centre comes out clean.)

If you don't want to use all of the mixture, you can use only half of the mixture and store the other half in the fridge. This should keep for atleast a week.

  • Saltine Crackers
  • 1 cup butter
  • 1 cup sugar
  • 1 tsp Vanilla
  • 1 bag (12oz) chocolate chips
  • 1 cup chopped nuts (walnuts or pecans)
  1. Line a 10"x15"x1" cookie sheet with foil.
  2. Line bottom with saltine Crackers, all touching, filling in the spaces at the end of row with pieces of crackers
  3. On the stove top, melt butter and sugar to a boil. Lower hear to low boil for 3 minutes, stirring constantly.
  4. Remove from heat and add vanilla
  5. Pour butter mixture over crackers
  6. Sprinkle chocolate chips over baked saltines, when melted, spread all over.
  7. Sprinkle with chopped nuts.
  8. Refrigerate pan
  9. When cold, break into irregular pieces

-- Nancy Weddle


A standard 250ml cup has been used in all recipes.

  • 125 gm. butter softened but not melted (1/4 packet)
  • 1/2 cup sugar (brown is good for many recipes - caramel flavour)
  • 1 egg lightly beaten
  • 1 and 3/4 cups plain flour (or mix of white & wholemeal)
  • 1 tsp. baking powder

Beat butter and sugar together to get a lot of air in, then beat in egg. Mix in flour and baking powder without beating any more. Spoon on to greased oven tray in large-teaspoon amounts, flattening slightly with a wet fork. Makes about 35 biscuits. Bake about 12 minutes at 170 celsius.

The basic biscuit mixture can be varied by baking as individual biscuits, or as a slice which is cut up after baking. Biscuits are crisper than slices, and keep longer. Biscuits will be very crisp for 'dunking' if loosened from tray after baking, then put back in turned-off oven with door open for 1/2 hour. Icing can be spread on biscuits or slices, after baking, and while they are still slightly warm. Several Tbs. icing sugar are mixed with a few tsp. softened butter and boiling water to make the required amount of icing. This can be varied by adding a teaspoon of golden syrup, or a Tb. cocoa powder.


Add 1 tsp. almond essence, and 1/2 cup flaked almonds. Or leave out flaked almonds and top each biscuit before baking with half a blanched almond.


Add an extra egg, but omit butter. Add 1 tsp. vanilla & 1/2 cup cashew nuts OR 1 tsp. almond essence & 1/2 cup flaked almonds. Form mixture into a log and bake on greased tray about 30 mins. at 160 C. Cool and cut into 1 cm. slices. Place on greased tray and bake again for about 15 mins. at 160 celsius.


Replace 1 cup flour with 1 cup bran. Reduce 1/2 cup sugar to 1/4 cup.


Omit egg and sugar. Add 1 and 1/2 cups grated cheese & 2 Tbs. grated onion or 2 tsp. onion stock powder/soup mix.


Replace 3/4 cup flour with 1 cup cornflakes crushed. Add 1 tsp. almond essence. Top each biscuit with 1/2 glace cherry before baking.


Add 1/2 cup chocolate chips before flour. Add more if preferred.


Replace 1/2 cup flour with 2 Tb. cocoa and 1 cup cornflakes crushed. When baked top with chocolate icing.


Replace 3/4 cup flour with 3/4 cup desiccated coconut.


Omit sugar and egg. Reduce butter to 50g and put it in 1/2 cup lukewarm water with 1.Tbs. golden syrup. Roll out dough 1/2cm thick and cut in squares. Prick each square and sprinkle lightly with salt before baking.


Omit egg. Add 2 Tb. golden syrup & 4 tsp. ground ginger & 1 tsp. baking soda, as well as baking powder.


Add 2 Tb. golden syrup & 4 ts. gr. ginger & 1 ts. baking soda as well as baking powder. Add a little water to get dough to right consistency to roll out to 1/2cm thick and cut out gingerbread men shapes. Decorate with currants for face or ice after baking.


Replace egg with 1 Tb.warm milk and 1 tsp. bak. soda, also 1 Tb. warm golden syrup.


Change 1/2 cup sugar to 1/4 cup and add 4 Tb. honey, warmed. Omit egg.


Add 3 tsp. finely grated lemon zest. When baked and cooled, top with icing mixed with lemon juice instead of water.


Replace sugar with 1/2 cup icing sugar plus 1 heaped Tb. more of it. Replace 1 cup flour with 1 cup cornflour. When baked top with icing, or sandwich 2 together with jam or icing.


Replace egg with 2 Tb. golden syrup. Change 1/2 cup sugar to 1/4 sugar. Replace 1 cup flour with 1 cup rolled oats and 1/2 cup desiccated coconut.


Add 1/2 cup blanched peanuts, lightly roasted.


Add 1/2 cup chocolate-coated peanuts/raisins, or yoghurt-coated raisins.


Replace sugar with icing sugar. Replace 1 cup flour with 1/2 cup cornflour. Omit egg. Form dough into flat square, about 1/2 cm. thick and cut into fingers before placing on baking tray.


Prepare shortbread but cut dough into fancy shapes. Paint each unbaked biscuit with a small amount of egg white lightly beaten with a few drops of food colouring. 1 egg white can be divided among 3 different colours. Sprinkle biscuits with sugar before they dry, then bake them.


Prepare shortbread and cut into shapes with 2cm circle cut out of middle. Put shapes on to greased foil on baking tray. Place hardboiled lollies in centres and bake. When cool, peel off foil carefully.


Add 1 tsp. mixed spice & 1 tsp. cinnamon & 1 tsp. ground ginger.

Biscuits can be iced and decorated with licorice and lollies.

  • 1 cup butter
  • 375g chocolate chips
  • 2 cups flour
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 125g bar Hershey or other chocolate grated
  • 2 and 1/2 cups fine oatmeal
  • 2 beaten eggs
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 and 1/2 cups chopped nuts

Cream butter and sugar. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated chocolate, and nuts. Roll into balls, and place two inches apart on a cookie sheet, flattening slightly with damp fork. Bake about 10 minutes at 180C or 375F. Makes about 50 biscuits.



  • 3 eggs
  • 1 cup sugar
  • pinch of salt
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 tsp baking powder
  1. Add: 2 squares chocolate 1 cube marg melted over low heat
  2. Bake 375 (190C) for 20-25 min
  3. 1 sq = 3 TBS cocoa + 1/2 tsp shortening
  • 150g Self Raising Flour
  • 1/2 tsp Salt
  • Pepper and Mustard
  • 25g Margarine
  • 75g Cheese, grated
  • 1 Egg
  • 30ml (2Tbsp) Milk
  1. Mix flour and seasonings, rub in margarine.
  2. Stir in cheese, reserving a little for the tops.
  3. Mix to a soft dough with the egg and milk, reserving a little.
  4. Roll out to a round, just over 1cm in thickness.
  5. Cut into 8 triangles.
  6. Place on a greased baking tray. Brush with egg and milk and sprinkle with grated cheese.
  7. Bake in a hot oven 220 degreesC, 425 degreesF, Gas mark 7 for 10-15 mins.
  • 4 Tablespoons Butter
  • 4 Tablespoons Fresh Milk
  • 8 Tablespoons Raw Sugar
  • Hat slowly until melted
  • Add 12 rounded Tablespoons Skim Milk
  • 2 Tablespoons cocoa powder
  • Add either chopped nuts, apricots or sultanas, stir, let cool.
  • Roll into balls. Roll in coconut or chocolate hail.
  • Refrigerate
  • 225g (8oz) Butter
  • 1 Cup Soft Brown Sugar
  • 3/4 Cup Castor Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Essence
  • 3/4 tsp Bicarbonate of Soda
  • 3 Cups of Plain Flour
  • 2 Pkts of Chocolate Chips or 2 Bars of Chocolate chopped up, 1 dark and 1 white

Cream Sugar and butter

Add Egg, Vanilla and chocolate and mix.

Add flour and bicarbonate of Soda and fold in (1cup at a time)

Spoon big ball shapes and put on baking tray (leave some gap in between each one.

Cook in oven 180 degreesC for 10 minutes, they look uncooked but they will be soft and chewy.

Leave for a minute before taking off tray.

Will make about 45-50 cookies.

-- Rachel Smith

  • 1/2 cup marg.
  • 1 cup brown sugar
  • 1 egg
  • 1 3/4 cup flour
  • 1/4 tsp salt
  • 1/2 tsp soda
  • 1 tsp vanilla
  • 1/2 cup milk
  • 3 TBS cocoa
  • 1 cup chopped nuts

Cream shortening; add sugar, egg. Mix in flour, salt, soda, add milk. Stir in cocoa, nuts and vanilla. Drop by teaspoonful onto greased cookie shee. Bake at 375 (190C) for 10-12 min

  • 1 Cup Flour
  • 1/2 Cup Sugar
  • 3/4 Cup Deciccated coconut
  • 1 teaspoon Baking Powder
  • 1 heaped Tablespoon Cocoa Powder
  • 100gram Butter, melted

Preheat oven to 180 degrees C. Lightly butter a 28 x 18 cm tin.

  1. Mix the first five ingredients in a bowl and add the melted butter (it will make a crumbly mixture).
  2. Put into the tin. Press down lightly.
  3. Bake for 20 minutes.
  • 1 Cup Icing Sugar
  • 1 Tablespoon Cocoa Powder
  • 1/2 Cup Desiccated coconut
  • Splash of Vanilla Essence
  • 2 Tablespoon Butter, melted

Mix 1 cup of icing sugar and 1 Tablespoon of Cocoa into a bowl. Add 1/2 Cup of desicated coconut and a splash of vanilla essence. Melt 2 Tablespoon of butter and add to the dry ingredients with a little boiling water to make a sloppy icing. Spread the icing over the base while it is still warm and cut into slices.

-- Primary Flavours cooking book (contributed by: Saldiray)

  • 1/3 cup butter, softened
  • 1 cup brown sugar
  • 3 teaspoons cinnamon
  • 2 cups flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 egg
  • 2/3 cup milk
  • 1/2 cup icing (confectioners) sugar
  • milk or cream
  1. Filling: Cream butter, brown sugar and cinnamon together. Set aside.
  2. Combine flour, sugar, baking powder and salt in food processor bowl. Cut in butter until crumbly. (Or prepare by hand with a pastry blender.)
  3. Whisk egg and milk together. Add all at once to the dry ingredients and whirl briefly to combine.
  4. Turn dough out onto a floured surface and roll or pat into a 9 or 10 inch square. Spread filling over, and roll up like a jelly roll. Cut into 12 slices.
  5. Arrange rolls in a greased 9 inch square baking pan. Bake at 400 degrees F. for 20 to 25 minutes. Remove from pan.
  6. Icing: Combine icing sugar with enough milk or cream to make a thin glaze. Drizzle over the rolls.

Can sprinkle raisins or nuts, or add raisins in the filling.

  • 2/3 cup butter
  • 1 cup oatmeal
  • 1 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 cup flour
  • 1 tsp nutmeg

Bake at 325 (160C) until golden brown.

  • 6oz MNargarine/butter
  • 6oz Self Raising Flour
  • 3 Eggs
  1. Mix Sugar and Margarine together
  2. Add eggs and mix in
  3. Add flour and mix in until all smooth
  4. Scopp them into the cake cases
  5. Bake for approximately 20 mins or until golden borwn on gar mark 4

-- Tracey, Euxton

  • 1 1/2 cup sugar
  • 1 cup marg.
  • 1 egg
  • 1/4 cup water
  • 1 tsp vanilla
  • 1 1/4 flour
  • 1/3 cup cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 cups quick oats
  • 1 pkg chocolate chips

Mix sugar, marg, egg water and vanilla. Stir in remaining ingred. Drop dough by rounded tsp about inches apart onto ungreased cookie sheet. Bake at 350 (160C) for 8-10 min.

  • 100g plain or milk chocolate
  • 2 tbsp golden syrup
  • 50g butter
  • 75g cornflakes or other cereal (Shredded Wheat are the best)
  • Mini eggs
  • Cake cases
  • Saucepan
  • Wooden spoon
  1. Melt the chocolate, syrup and butter together in a pan on a low heat, or in the microwave.
  2. Stir in the cornflakes.
  3. Spoon into 12 cake cases in a bun tin.
  4. Sit 2 or 3 eggs on top of each 'nest'.

These will keep in an airtight container for 2-3 days.

  • 1 packet of butter 500g
  • 1 can sweetened condensed milk 400g
  • 1/2 cup sugar

Cream all together and add.

  • 5 cups self raising flour

Divide into 2 or 3 batches and add to each batch 1 cup of flavourings:

  • Chocolate chips
  • Chopped peanuts toasted or half baked beforehand
  • Coconut
  • Chopped cherries or sultanas, or 2 tsp ground ginger or cinnamon mixed with 1/2 cup sugar crystals.

Roll each batch into a log shape, wrap in plastic film and store in fridge. When you wish to bake cut in 1cm slices, place on greased tray and bake at 180C for about 7 minutes until golden.

Or you can slice the plain mixture and top with 2 or 3 chocolate bits or glace cherry. Children like to help with this. Or you could bake them plain and ice and decorate when cold.

-- Olive Redmond

  • 500g walnuts or pecans finely chopped
  • 1 pkg milk chocolate chips

sprinkle nuts over cookie sheet set aside

  • 2 1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup white karo syrup
  • 500g butter

stir together, cook to hard boil until golden brown and pulls from the sides of pan. 190 degrees on candy thermo. hard crack. Pour over nuts on cookie sheet. Let cool for a few minutes then spread with chocolate chips. Melt and spread.

  • 2 Dessertspoons Gelatine
  • 1 Cup Cold Water
  • 1 Cup Sugar
  • 1 Egg White
  • 1 Cup Icing Sugar

Soften gelatine in cold water, add sugar and boil 8 minutes. Cool. Beat white of egg stiff, fold in icing sugar, then slowly pour in cooled gelatine. Beat until white and thick (about 3 mins.)

(optional) Put a few drops of Cochineal into mixture to give the pink colour.

Put misture into greased dish or patty tins and leave an hour or two to settle.

Sprinkle with coconut.

-- Rachel Duganzich, Melbourne

  • 1.00 Butter
  • 4.00 oz (4 sq) unsweetened Chocolate
  • 0.50 ts Salt
  • 6.00 tb Butter
  • 1.00 ts Vanilla
  • 2.00 Eggs
  • 0.50 c Chopped pecans/walnuts
  • 1.00 c Sugar
  • 1.00 c All purpose flour(sifted)
  • 0.50 ts Baking powder

Line an 8 x 8 glass baking dish with buttered wax paper. Break chocolate into small pieces and place in a bowl with the butter. Cook in microwave on high for 3 minutes, until the chocolate has completely melted. Beat eggs and sugar together until creamy. Sift flour with salt and baking powder. Stir all ingredients together. Spread mixture evenly into baking dish. Cook for 8-1/2 minutes, rotating dish 1/4 of a turn thrice during cooking period. Cool brownies in the dish. Remove paper and cut brownies into squares.

16 Servings

  • 4 quarts popped popcorn
  • 1 cup brown sugar
  • 1/2 cup margarine
  • 1/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  1. Place the popped popcorn into a large brown paper bag. Set aside.
  2. In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
  3. Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container.
  • 2 cups butter or margarine
  • 2 cups brown sugar
  • 1 1/2 cup sugar (granulated)
  • 3 eggs
  • 2 Tbs vanilla
  • 1 1/2 tsp salt
  • 6 cups self-raising flour
  • 2 pkts choc chips (2oz)

Cream butter & sugar. Add eggs, then vanilla, and dry ingredients. Add choc chips. Form and press slightly before baking at 350 degrees 180 degreesC for about 12 - 14 mins. Don't over bake.

Large size makes 60 large cookies. Store in tupper ware or freeze.

  • Can use 1 200g of milk chocolate bar instead. Cut up into pieces.
  • Can also use Smarties or M&Ms instead of choc chip.

If not eating all of the cookies, roll some of the dough length wise and wrap in cling film and put in freezer. When ready to eat, slice and form and bake.

-- Sister Clark


Low fat. Low sugar.

  • 1 and 1/4 cups wholemeal flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • any spices, dried fruit or other dry ingredients as required

Sift all together.

In separate bowl put

  • 1 beaten egg
  • 2 Tbs. cooking oil
  • 1 Tb. sugar or equivalent of substitute
  • 1/4 to 1/2 cup apple puree
  • 2 tsp. vinegar mixed in 2 Tbs. water

Stir all wet ingredients together, adding any wet fruit desired.

If using dried fruit, use 1/2 cup apple puree. If using wetter fruit, such as blueberries, then reduce apple puree to 1/4 cup.

  • 1/2 cup sultanas & 1 tsp. mixed spice & 1 tsp. gr. cinnamon
  • 1/2 cup chopped dried apricots
  • 1/2 cup chocolate chips
  • 1/2 cup sultanas & 1/2 cup chopped almonds, or toasted peanuts
  • 1 cup Christmas fruit mix with 1 tsp. mixed spice & 1 tsp. cinnamon
  • 1 cup grated cheese, 2 Tbs. grated onion or 2 heaped tsp. onion stock powder, 2 cooked chopped rashers bacon
  • 1/2 cup chopped luncheon meat and 1/2 cup chopped tomato
  • 1 cup grated carrot & 1 tsp. mixed spice & 1 tsp. gr. cinnamon & 1/2 cup sultanas
  • 1 cup frozen blueberries, or other berries, no need to thaw first
  • 2 large or 3 small mashed bananas
  • 3/4 cup chopped pineapple
  • 1 can fruit salad, or other fruit, drained, 400g.
  • 1 cup bran with 2 Tb. golden syrup mixed in 1/2 cup boiling water. Also 1/2 cup sultanas.
  • 1 cup grated cheese, with 2 Tbs. grated onion and 1 cup sweetcorn kernels or creamed corn,

Combine all ingredients together and pour into well greased muffin tins or paper cases. Bake for about 15 minutes at 180 C. (350 F.) till golden and firm to touch. Cool on wire cooler.

When cooled split and top with drained yoghurt. Pour yoghurt into sieve and allow to drip for 1/2 hour till drained and firm.

  • 1 cup milk with 2 tsp vinegar in it to thicken it
  • 3/4 cup sultanas with 1/4 cup sugar in it
  • 2 cups self-raising flour/ or plain flour plus 2 tsp baking powder

Mix all together. Pour into greased tin and bake at 180 C for about 30 mins or until golden and cooked right through.

  • 2 cups butter
  • 4 cups flour
  • 2 tsp. Soda
  • 2 cups sugar
  • 5 cups blended oatmeal
  • 24 oz. chocolate chips
  • 2 cups brown sugar
  • 1 tsp. Salt
  • 18 oz. Hershey Bar (grated)
  • 4 eggs
  • 2 tsp. baking powder
  • 2 tsp. Vanilla
  • 3 cups chopped nuts (your choice).
  1. Measure oatmeal and blend in a blender to a fine powder.
  2. Cream the butter and both sugars.
  3. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
  4. Add chocolate chips, Hershey Bar and nuts.
  5. Roll into balls and place two inches apart on a cookie sheet.
  6. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
  • 1 Cup Margarine
  • 1 Cup White sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 1/2 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 3 cups of porridge oats
  • 1 cup chocolate chips (I just cut up a bar of chocolate)

Cream margarine and sugars, cream in eggs.

Sift flour, soda and salt. Add to creamed mixture. Add vanilla, oatmeal and chocolate.Mix well. Drop by teaaspoons on ungreased non-stick cookie sheets. Bake at 350F or 180C for 10-15 mins.

(I just creamed sugar and margarine, add eggs, mixed then put in all other ingredients at once and mixed. It worked ok!)

-- Sarah Peers

  • Cream together.
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup margarine
  • 2 tsp vanilla
  • 2 eggs


  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp soda

Mix together well then add 3 cups oatmeal. Bake 350 (160C) for 10 -12 min.


A simple and quick Filipino dessert recipe.

  • Sweet rice flour - about a cup.
  • 3/4 cup water
  • coconut flakes
  • Lots of white sugar
  • Toasted linga (sesame seeds)
  1. Boil water (about 8 cups) in a saucepan. Keep it boiling.
  2. Mix rice flour with water to make dough.
  3. Make little balls then flatten.
  4. Drop flattened dough balls into boiling water. The cakes are cooked when they float.
  5. Remove from water, let cool a little bit.
  6. Roll in combined sugar and toasted sesame seeds and coconut flakes.
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup butter
  • 1 cup peanut butter
  • 2 eggs
  • 1/4 cup milk
  • 2 tsp vanilla
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt

Cream sugar, butter and peanut butter. Beat in eggs, milk and vanilla. sift together flour, soda and salt; stir in egg mixture. Shape into balls,roll in sugar and place on ungreased cookie sheet. Bake at 350 (160C) for 10-12 min. Immed. press hershey kiss into each cookie.

  • 3 cups sugar
  • 1 cup water
  • 1 cup white Karo
  1. Boil to hard ball
  2. Add 1 cube butter and 1 lb raw spanish peanuts
  3. Cook to hard crack and remove


  • 1 TBS soda
  • 1 tsp vanilla

Stir well and pour on 3 buttered cookie sheets.

  • 3/4 C butter
  • 1/2 C sugar
  • 3/4 C brown sugar

Cream all above ingredients

  • 1 egg
  • 3/4 tsp soda
  • 1/3 tsp salt
  • 1 - 1 1/2 C flour
  • 2 1/4 C oats

Press into a pan about 1/2" thick

Cook about 10 min @ 325 degrees (180 degrees) Do not over cook

  1. While still warm top with 3/4 C peanut butter
  2. Then frost with choc frosting powder sugar, cocoa, milk(a little), shortening, butter

-- Elder Erickson

  • Unsalted virginia roasted peanuts
  • Dipping chocolate
  • Cracker Jack Popcorn
  • 2 cups brown sugar
  • 2 sq, marg
  • 1/4 cup molasses
  • 1/4 cup karo syrup
  1. Mix together and boil 5 min.
  2. Remove from heat and add 1 tsp soda
  3. Pour over appro. 20 cups popped corn
  4. Bake in oven 1 hour
  5. Stir every 15 min.
  • 200g Self Raising Flour
  • 1/2 tsp salt
  • 50g Largarine/ Margarine
  • Enough Milk to make a soft dough

Make and bake as for Rich Scones.

  1. Ideal with strawberry jam and for cream.
  2. Plain scones are much paler in colour than other scones. For a golden finish brush with milk or egg.

-- Sarah Peers, in the Bero Book

  • 1 1/2 cups crushed graham cracker crumbs (e.g. digestives, or vanilla/rich wine biscuits)
  • 1 lb icing sugar
  • 1 1/2 cups peanut butter
  • 1 cup butter, melted
  • 1 (12 ounces) bag milk chocolate chips
  1. Combine graham crumbs, sugar and peanut butter and mix well.
  2. Blend in melted butter until well combined.
  3. Press mixture evenly into a 9 x 13 inch pan.
  4. Melt chocolate chips in microwave or in double boiler.
  5. Spread over peanut butter mixture.
  6. Chill until firm and cut into bars.

-- Monique Redmond

  • 1 TBS butter or marg
  • 1 cup powdered sugar
  • 1/2 cup nuts (opt)
  • 1 tsp vanilla
  • 1/2 cup peanut butter

Mix together, shape and dip in melted chocolate.

Use 1 cup chocolate chips or candy coating, add a small amount of parafin wax. Dip balls in choc. and let cool on waxed paper.

  • 200g Self Raising Flour
  • 1/2 tsp Salt
  • 50g Margarine
  • 25g Sugar
  • 50g Currants or Sultanas
  • 1 Egg beaten with sufficient milk to make 125ml liquid
  1. Mix flour and salt, rub in margarine (until Flaky).
  2. Stir in sugar and fruit.
  3. Add egg and milk, reserving a little for brushing the tops.
  4. Knead lightly on a floured surface and roll ot to just over 1cm in thickness.
  5. Cut in 6.5 cm rounds, re-roll the trimmings and cut more rounds.
  6. Place on a greased baking tray and brush the tops with egg and milk.
  7. Bake in a hot oven 220 degreesC, 425 degreesF, Gas mark 7 for about 10 mins.

A scone dough should be soft and spongy. Handle very lightly for best results.

-- Sarah Peers, in the Bero Book


Mix together

  • 3 pkgs milk chocolate chips (grandma uses 2)
  • 1 cup marshmallow cream
  • 2 cups nuts
  • 2 cubes butter
  1. Blend 4 1/2 cups sugar, 1 can evap. milk
  2. Bring to rolling boil, stirring constantly
  3. Reduce heat and boil 10 min still stirring
  4. Pour over first ingredients, beat or blend well.
  5. Pour into large pyrex pan.
  6. Makes 6 1/2 pounds

A standard 250ml cup has been used in all recipes.

  • 125 gm. butter softened but not melted (1/4 packet)
  • 1/2 cup sugar (brown is good for many recipes - caramel flavour)
  • 1 egg lightly beaten
  • 1 and 3/4 cups plain flour (or mix of white & wholemeal)
  • 1 tsp. baking powder

Beat butter and sugar together to get a lot of air in, then beat in egg. Mix in flour and baking powder without beating any more.

Icing can be spread on slices, after baking, and while they are still slightly warm. Several Tbs. icing sugar are mixed with a few tsp. softened butter and boiling water to make the required amount of icing. This can be varied by adding a teaspoon of golden syrup, or a Tb. cocoa powder.

Use a well-greased baking tin or dish 20 cm. by 30 cm. A larger dish makes the mixture more thinly spread and more crisp. A smaller dish makes the mixture deeper and more like a cake, and needs to be checked if the centre is baked through. Bake for 15 to 20 minutes at 160 C.


Replace 3/4 cup flour with 3/4 cup desiccated coconut. Add 1 cup dried apricots, chopped and soaked 1 hour. 4 Tbs. chocolate bits are an optional extra.


Add 1/4 cup milk to mixture. Top unbaked mixture with peeled, sliced apple. Sprinkle over it 2 Tb. sugar mixed with 1 tsp. cinnamon.


Add 2 cups grated carrot & 1 tsp. mixed spice & 1 tsp. cinnamon plus an extra egg. When baked and cooled, top with 150g cream cheese mixed with 1 cup icing sugar.


Add an extra egg and 1/4 cup sugar. Replace 1/2 cup flour with 4 Tb. cocoa and add 1 tsp. baking powder extra. When baked top with chocolate icing.


Omit sugar and bake slice 10 minutes. Sprinkle over it 1 cup blanched, toasted, chopped peanuts, 1 cup desiccated coconut, 1/2 cup chocolate chips. Pour over 400g tin sweetened condensed milk and bake further 20 minutes.


Omit 3/4 cup flour. Add 3 Weetbix crushed & 1/2 cup dates, chopped. When baked and cooled top with icing.


Replace egg with 2 Tbs. golden syrup. Replace flour with 2 1/2 cups rolled oats.


Omit egg. Replace 1/4 cup sugar with 1/4 cup golden syrup. Boil butter, sugar and syrup together in saucepan or microwave until it forms a soft toffee ball when a few drops are dropped into a glass of water. Replace 1 cup flour with 2 cups rolled oats which have been lightly toasted. Mix dry ingredients into toffee and combine well. Spread 1/2 mixture in well-greased pan. Top with 2 cups soaked, chopped dried fruits, e.g. apricots, dates, prunes, sultanas, and spread remainder of oats on top. Press flat with damp hand. After baking cut in squares while still warm.


Add 3 Tb. peanut butter and 1 tsp. vanilla essence. Replace 1 cup flour with 1 cup rolled oats. When baked, top while warm with following icing. 10 Tb. icing sugar, 4 Tb. peanut butter, 2 Tb. boiling water, 2 Tb. cocoa.


Replace 3/4 cup flour with 3 Weetbix crumbled and 2 Tbs. desiccated coconut and 2 Tbs. cocoa. Top baked slice with chocolate icing while warm and cut into sqares.

  • 1 cup shortening
  • 2 3/4 cup flour
  • 1 1/2 cup sugar
  • 1 tsp soda
  • 2 eggs
  • 1 tsp cream of tartar
  • 1 tsp vanilla
  • 1/4 tsp salt

Cream shortening, sugar, eggs. Add all other ingredients mix well. Form into balls the size of walnuts. Do not flatten balls, heat will do that. Roll balls in 2 TBS sugar mized with 2 TBS cinnamon before placing on ungreased cookie sheet. Bake at 375 (190C) for 8 to 10 min or until done.

  • 1 cup shortening
  • 1 tsp salt
  • 2 cups sugar
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 tsp soda
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 4 cups flour
  • 1 tsp cinnamon
  • 1 cup sour cream

opt. Chocolate chips, nuts, etc.

Blend shortening, sugar and egg with vanilla. Add dry ingredients alternately with sour cream to shortening mixture. Chill. Roll to 1/4" cut. Or roll into logs ,wrap in wax paper and freeze. Cut cookies (about 1" ) from rolls. Bake at 350 (160C) for 10-12 min.

  • 175g Self-raising flour
  • 50g Margarine
  • 50g Caster Sugar
  • 2 eggs
  • 60ml (4 tablespoons) milk
  • 1.5 teaspoon vanilla essence
  • 150g Strawberry jam
  • *1 teaspoon baking powder
  1. Heat oven to 200C or 400F, Gas Mark 6. Put paper cases or grease a muffin tray.
  2. Put flour in a blowl and mash in the margarine using a fork. (*NB I added baking powder to heap it rise). Stir in the sugar, eggs, milk, and vanilla. Beat to a smooth consistency. Gently stir in the jam just enough to get a marble effect.
  3. Spoon mixture equally into the miffin tins. Bake for approx. 20-25 mins until risen and brown.

-- Sarah Peers

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 tsp vanilla
  • 1/2 tsp soda
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 4 1/2 cups flour

Mix in order above. Roll 1/2-1/4" thickness. Bake at 350 (160C) until edges are golden brown, 8-13 min. These cookies never get hard.

  • 4 Sweet Potato (Skinned, Boiled and Mashed)
  • 10 Spoonful of Glutinous rice flour
  • 2 Spoonful Plain flour
  • 2-3 Spoonful white sugar
  • Sesame Seeds

Mix first 4 ingredients.

Then rolled into ball shapes.

Roll the balls onto the sesame seeds

Deep fry.


-- Tania, Moana's Sister

  • 175g butter (softened)
  • 1 cup brown sugar
  • 2 large table spoons peanut butter

Cream above ingredients.

Add 1 egg. Beat.

Sift 2 cups flour and 1/2 tsp baking soda. Stir into creamed mixture. Add 1 pkt choc chips.

Bake at 180 C until brown. Move them up to the top part of the oven for the second half so they don't burn on the bottom.

  • 2 Tbs golden syrup
  • 1/2 cup sugar
  • 1 tsp. vinegar

Put all ingredients in deep casserole dish. No lid needed. Cook on 100% for 4 minutes. Stir and cook a further 2 minutes. Handle dish with a thick cloth as it gets very hot because sugar holds the heat. Pour toffee over prepared popcorn and stir gently to mix in. Leave 5 minutes to cool before forming into balls. Wait till toffee is cold before eating, as it can burn your mouth.

© 2003–2024 The Redmond Family. All rights reserved.
www.redmondfamily.com/Family resources/Recipes/Biscuits, Cookies, Slices, Muffins and other treats/