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Desserts

 

Cream together:

2 cups sugar, 2 eggs, 1/2 cup marg.

  • Add:2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. soda
  • 1 tsp. nutmeg
  • 2 tsp cinnamon
  • 1/2 cup chopped nuts
  • 4 cups raw apples grated

Sauce:

  • 1/2 cup marg, 1 cup sugar, 1/2 cup cream or milk
  • Heat on low add 1 tsp. vanilla & nutmeg
 
  • 2 cups (400 grams) granulated white sugar
  • 1 3/4 cups (245 grams) all-purpose flour
  • 3/4 cup (75 grams) unsweetened cocoa powder (regular or Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium sized bananas)
  • 1 cup (240 ml) warm water
  • 1/2 cup (120 ml) milk
  • 1/2 cup (120 ml) corn, safflower or canola oil (or other flavorless oil)
  • 1 1/2 teaspoons pure vanilla extract
 
  • 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
  • 3/4 cup (180 ml) heavy whipping cream
  • 1 tablespoon (14 grams) unsalted butter
 

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.

Ganache: Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips.

Serves 16 people.

 

It is useful to have a container of Baking Mix ready for quick-fix baking needs.

  • 500g butter softened
  • 10 cups flour, preferably wholemeal
  • 1/3 cup baking powder
  • 1 cup sugar
  • 1 cup skim milk powder

Mix till it resembles fine breadcrumbs and store in fridge. A food processor is useful for mixing if only 1/3 of the flour is used, and the rest added later in a large bowl or saucepan. Use for desserts, muffins, biscuits, tortillas, etc.

 
  • 2 cups flour - all wholemeal OR half and half with white flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup sugar

Into jar with tight lid put

  • 1/2 cup milk
  • 2 tsp. vinegar
  • 6 Tbs. olive oil or other oil, or 100g melted butter
  • 2 eggs

Put lid on firmly and shake well. Pour mixture into dry ingredients and mix but do not beat. Pour into cake tin lined with greased greaseproof paper. Bake 30 minutes at 160C. Test cake is done by inserting small knife in it, so knife comes out cleanly with no dough on it. Turn cake on to wire cooling rack.

   

Reduce milk amount to 1/4 cup and add 2 large or 3 small mashed bananas. Add 1/4 cup chopped walnuts if wished.

 

Add 2 cups grated carrot, 1 tsp. cinnamon & 1 tsp. mixed spice. Also 200g can crushed, drained pineapple and 1/2 cup sultanas if wished or 1/2 cup chopped walnuts. After baking, top cooled cake with 150g cream cheese mixed with 1 cup icing sugar.

 

Add 1 cup glace cherries.

 

Replace 1/2 cup flour with 2 Tb. cocoa. Microwave 8 minutes 100%

 

Add 2 cups Christmas mix with 2 tsp. mixed spice, 1 tsp. cinnamon, 1 tsp. gr. ginger, 1 Tb. cocoa.

 

Add 1 cup dates soaked in 1 cup boiling water 10 minutes then drained.

 

Add 2 Tb. golden syrup and 4 tsp. gr. ginger.

 

Divide mixture into 3 bowls. Leave 1 plain and add 2 Tb. cocoa to the 2nd and a few drops red food colouring to the 3rd bowl. Spoon mixture into cake tin in alternate colours for marble effect.

 

Add 200g can crushed pineapple, drained.

 

Add 1 cup sultanas, cleaned and soaked in boiling water 10 minutes then drained. Add 1 tsp. mixed spice if wished.

 

Mickey Mouse cake is covered with chocolate icing. The face is made of white icing and decorated with licorice and lollies.

Hickory Dickory Dock cake with a mouse made of prune and licorice. Paper numbers could be used instead of icing them. Lollies are always welcome decorations.

Train cake made from swiss roll and plain cake cut up and iced, then filled with lollies.

 
  • 4 Tablespoons Butter or Margarine
  • 4 Cups Cubed White Bread -- (16 Slices)
  • 1 Cup Half And Half Milk
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cinnamon
  • Pinch of Salt
  • 2 Whole Eggs
  • 1/4 Cup Raisins

Place butter in an 8 inch square baking dish. Microwave at high (100%) until me lted, 1 to 1 1/2 minutes. Stir in bread, toss to coat. In a small bowl combine half and half milk, sugar, vanilla, nutmeg, cinnamon, salt and eggs. Microwave at me dium high (70%) until heated, 2 1/2 to 3 minutes. Pour over bread cubes. Mix we ll. Stir in raisins. Cover with wax paper. Microwave at medium high (70%) until center is soft set, 8 to 10 minutes. Makes 4 servings.

Serving Size: 1

 
  • 250g Plain Flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1/4 tsp salt
  • 200ml buttermilk (or 75g yoghurt mixed with 125ml semi-skimmed milk
  • 1 1/2 tsp vanilla extract
  • 125g soft unsalted butter
  • 200g caster sugar
  • 3 large eggs
 
  • 300g butter
  • 700g icing sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk

Preheat oven to 180C Sift flour, baking powder, bicarbonate of soda and salt together into a bowl and set aside.

Pour the buttermilk (or yoghurt and milk) into a measuring jug and stir in the vanilla. Cream the butter and sugar in a large bowl with an electric mix at medium speed (or by hand) until light and fluffly. Reduce the speed if using the mixer and add the eggs one at a time, beating for 30 seconds between additions. Add alternating increments of the flour mixture and the vanilla - buttermilk, blending well after each addition, this should take 3-5 minutes.

Pour into 23 cm square tin or 2 x sandwich cake tins, lined and greased. Bake for about 30 mins (30 if using the sandwich tins) until the cake is beginning to shrink away from the sides and a cake tester comes out clean.

Cool in the tin on a wire rack for 10 mins beforeunmoulding to let cook completely.

-- Sarah Peers

   
  • 2 and 1/2 cups Baking Mix
  • 1/2 cup sugar
  • 2 beaten eggs
  • 1/3 cup milk with 2 tsp vinegar in it

Mix together, adding a little milk if necessary, and pour into well greased baking dish or tin. Bake about 30 minutes at 180 C.

 
  • 2 and 1/2 cups Baking Mix
  • 1/2 cup sugar
  • 2 beaten eggs
  • 3 well mashed bananas

Mix and pour into well greased baking dish or tin. Bake about 30 minutes at 180 C.

 
  • 3 cups Baking Mix
  • 1 to 3 Tbs sugar depending how sweet you want it
  • 1 beaten egg
  • 3/4 cup milk with 2 tsp vinegar in it
  • 1/2 cup of any fruit or other additions required. If using more than this reduce milk to 1/2 cup.

Bake in well greased tins about 15 minutes at 200 C.

 
  • 1 and 1/2 cups Baking Mix
  • 1 beaten egg
  • 2 Tbs water

Mix all together. Turn out on to floured board and form into 20cm circle. Place in greased 20cm tin and bake about 12 minutes at 200 C until golden. Turn out of tin and cool on wire rack.

When cold, split in half to form 2 circles. Cover both with whipped cream and decorate with strawberry halves. Any other fruit could be used instead of strawberries.

 
  • 15-20 plain biscuits crushed
  • 50g butter melted

Mix together and press round base and sides of 20cm serving dish. Put in fridge to set.

Make 1 lemon jelly using only half the usual amount of water, and put in fridge to half set, till just like eggwhite.

Whip 1/2 cup cream and 1/2 can unsweetened evaporated milk, separately.

When jelly is at setting stage add 2 Tb lemon juice and 125g cream cheese with whipped cream and evaporated milk.

Mix all well together in food processor or with hand beater, till slightly frothy.

Pour into biscuit base and leave to set in fridge.

This recipe can be doubled and 1 cheesecake frozen or use a larger 30cm serving dish.

   
  • 1 Pkt Choc Biscuits (Plain choc or cream)
  • Melted Butter - or substitute
  • 3 x 250 grm Pkts Philidelphia Cream Cheese (ie = 1 oblong 2 light spreadable)
  • Soften to room temperature
  • 1 Pkt Macadamia Nuts (125gms)
  • 2 x 250 grm Cadbury's Milk Chocolate
  • 1 Can Carnation evaporated milk - chilled overnight
  • 1 tsp vanilla essence
  • 1 1/2 Tbsp Gelatine dissolved in 1/2 cup hot water
 

Cut into pieces Philly cheese, beat carnation milk with hand beater in separate basin, add to Philly cheese and turn mixmaster on.

Put 2/3 pkt of the nuts in blender - grind fine

Leave 1/3 pkt of the nuts for top - grind course

Cut chocolate into pieces, put in basin and put in saucepan to heat and melt, then add to Philly cheese.

Melt gelatine and cool a bit.. Add last.

This mixture will fill a 26cm cake tin (expandable type - easy to get cheese cake out.)

-- My Aussie Grandma: Coralie Poore

   
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Cocoa Powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
 
  • 1/2 cup butter
  • 2/3 cup Cocoa Powder
  • 3 cups Icing sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
 
  1. Heat oven to 350 F (180 C). Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
  4. To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

Variations:

  1. One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F (180 C). Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  2. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  3. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost
  4. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

-- cake.allrecipes.com/az/HrshysTMPrfctlyChcltChcltC.asp

 
  • 225g/8oz plain chocolate
  • 4 eggs separated
  • 25g/1oz caster sugar
  • 150ml/5floz whipping cream
  1. Melt chocolate
  2. Beat egg yolks, then whisk into chocolate. Let mixture cool to room temperature.
  3. Whisk egg whites and sugar to soft peaks. Whisk 1/3 of whites into chocolate. Gently fold in the rest of the egg.
  4. Whip the cream to soft peaks. Fold into chocolate.
  5. Put in serving glasses or dishes, chill to set.

-- Monique Redmond

 
  • 50g butter
  • 1/2 cup sugar
  • 1 egg
  • 1 cup SR flour
  • 2 dsspns cocoa
  • 1/2 milk
  • vanilla

Cream / melt butter & sugar, add beaten egg, mix in flour & milk.

 
  • 1/2 cup sugar
  • 2 level dsspns cocoa
  1. Mix together & sprinkle over pudding
  2. 180 degreesModerate oven 30 mins
  3. Pour over 1 1/2 cups hot water

-- Pam Mamouney, Melbourne

   
  • 3 cups thick custard, cooled
  • 2 cups strawberry or raspberry jelly, just setting
  • 2 cups spongecake in small pieces
  • 250ml cream whipped
  • fruit to decorate

Put spongecake in serving dish and pour over jelly. Put in fridge to set. Whip custard with half the whipped cream. Pour custard over jelly and sprinkle lightly with sugar to prevent skin forming. Put in fridge to set. Just before serving, top with remaining whipped cream and decorate with glace cherries, peach and kiwifruit slices, or other decoration. Serve with fruit. For a less rich trifle leave the cream out of the custard.

 

Instead of using jelly, spongecake can be moistened with fruitjuice and covered with cold, cooked fruit, before pouring custard over it.

 
  • 1 strawberry jelly
  • 1 cup evaporated milk

Make 1 strawberry jelly using only half the usual amount of water. Allow to cool and nearly set.

Whip 1 cup icy cold unsweetened evaporated milk until thick.

When jelly is just setting combine whipped milk with jelly, and whip until thick.

Pour into serving dish and leave to set in fridge. Serve with fruit.

     

Dry Mix (Double Mix for large oven tin)

  • 1 Cup Wholemeal Flour (this is the secret ingredient)
  • 1 Cup White Flour
  • 1 1/2 Cups Sugar
  • 3 tsp Baking Powder
  • 1/2 Cup Cocoa

Wet Mix

  • 1 Cup Milk
  • 2 tsp Vinegar
  • 2 eggs
  • 1/2 Cup Warm Water
  • 1 tsp Baking Soda
  • 100 Gms Melted Butter
  • 1 1/2 Tbl Golden Syrup (the other secret ingredient)

Icing

  • 1/2 - 1 can Highland Milk
  • 1 - 2 Cups Coconut flakes
  • 50 Gms melted Butter
 
  1. Mix all Dry ingredients in a bowl.
  2. Melt butter and Golden syrup together.
  3. Mix together in another bowl, Milk, Vinegar, Baking Soda, Water.
  4. Into the dry mix stir in the eggs, butter mixture and Milk. Eggs go in one at a time with portions of Butter mixture and Milk. Alternate entry until mixture is right consistancy. Chances are you may have to much milk in which case add more wholemeal flour.
  5. Pour into a tray and bake at 375% F for 30-45 mins, be careful as it will look like it is not cooking inside then suddenly it will be ready.
  6. Icing - Mix ingredients to the desired consistancy and then spread.

Time to cook

  • 15-20 mins to mix
  • 30-45 mins to cook
  • 15 mins to ice
   
  • 1 Packet Highmark Noodles (hard savory kind)
  • 1 Packet White Chocolate melts
  • 1 Packet Roasted Peanuts (salted if preferred)
  • 1/2 Cup Peanut butter
 
  1. Melt Chocolate and Peanut butter together in a bowl (melt in a sink of hot water).
  2. Add dry ingredients and mix.
  3. Put spoonfuls on a tray to set (or in paper cake cups). Once set you can put in fridge or freezer for future use.
 
  • 125g (40 oz) Butter
  • vanilla
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cup Self Rising flour
  • 1/3 cup mile
  1. Mix butter, vanilla, sugar
  2. Add egg in the mix
  3. then flour, & milk
  4. Bake
 
  • 4 oz Butter
  • 1 1/2 cup icing sugar
  • 2 tbs milk
  • 2 tbs cocoa
 
  1. Cut the top bit (tip)
  2. Spread cream
  3. Cut the tip into half
  4. Stick the 2 tips on top to look like bunny ears
  5. stick a little lollie as a nose

-- Solfrid Walters

   
  • 3 tablespoons butter, softened
  • 1/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/4 teaspoon baking powder
  • 1 pinch salt
 
  1. Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, and baking powder; blend into the mixture until smooth. Pour into greased bowl.
  2. Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.
   

Dry Mix:

  • 1 Cup Wholemeal Flour (this is the secret ingredient)
  • 1 Cup White Flour
  • 1 1/2 Cups Sugar
  • 3 tsp Baking Powder
  • 1/2 Cup Cocoa

Wet Mix

  • 1 Cup Milk
  • 2 tsp Vinegar
  • 2 eggs
  • 1/2 Cup Warm Water
  • 1 tsp Baking Soda
  • 100 Gms Melted Butter
  • 1 1/2 Tbl Golden Syrup (the other secret ingredient)

Icing

  • 1/2 - 1 can Highland Milk
  • 1 - 2 Cups Coconut flakes
  • 50 Gms melted Butter
 
  • Mix all Dry ingredients in a bowl.
  • Melt butter and Golden syrup together.
  • Mix together in another bowl, Milk, Vinegar, Baking Soda, Water.
  • Into the dry mix stir in the eggs, butter mixture and Milk. Eggs go in one at a time with portions of Butter mixture and Milk. Alternate entry until mixture is right consistancy. Chances are you may have to much milk in which case add more wholemeal flour.
  • Pour into a tray and bake at 375% F for 30-45 mins, be careful as it will look like it is not cooking inside then suddenly it will be ready.
  • Icing - Mix ingredients to the desired consistancy and then spread.
 
  • 15-20 mins to mix
  • 30-45 mins to cook
  • 15 mins to ice
   
  • 3/4 cup Mayonnaise
  • 1 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup mashed bananas
  • 2 cups flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
 
  • 3 tbsp Praise Mayonnaise
  • 1 tsp finely grated lemon rind
  • 3/4 cup icing sugar
 
  1. Place mayonnaise, caster sugar, vanilla essence and bananas in a bowl, beat lightly to combine.
  2. Sift flour, cinnamon, baking soda and baking powder, gently fold in to the mayonnaise mixture.
  3. Spread into a baking paper lined 20cm round cake tin. Bake at 170C for 1 hour or until a skewer inserted comes out clean.
  4. Cool on a wire rack. Ice with lemon icing, store in an air-tight container.
 

Beat Praise Mayonnaise with lemon rind and sifted icing sugar, until smooth and thick.

 
  • 2 eggs
  • 1 1/2 cup self-raising white flour or less
  • 2 TBsp cocoa powder
  • 2tbp of oil or butter
  • 1/2 salt
  • 3/4 cup of sugar or less
  • milk to make smooth 1tbsp
 
  1. Add all ingredients together. Mixture should be runny.
  2. Put in a microwave safe dish (using a grease proof paper is optional).
  3. Microwave for 7 minutes on 100% power. (The time may vary depending the model and power of the microwave).
  4. Use a knife to see if the cake is cook in the middle. If still not coked, microwave for another minute.
 

Icing sugar with melted butter with cocoa powder with drops of warm water.

 
  • 75g butter, melted
  • 125g crushed biscuits

Mix together and press into 23cm pie dish. Put in fridge to set.

  • 250g cream cheese
  • 2 eggs, beaten
  • 2 Tbs lemon juice
  • 3 Tbs castor sugar
  • 4 Tbs flour

Mix all well. Pour into biscuit base. Microwave on Medium for 17 minutes. Allow to cool. Decorate with whipped cream and serve with fruit.

   
  • 1/3 cup (75g) butter
  • 2/3 cup (135g) white sugar
  • 2 tbsp and 2 tsp (15g) unsweetened cocoa powder
  • 1-1/3 eggs
  • 3/4 tsp (15ml) vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1 tbsp and 1 tsp (10g) coarsely chopped walnuts
  • 1/8 tsp salt
  • 2 tbespoons and 2 teaspoons miniature marshmallows
  • 2 tbsp and 2 tsp (40g) butter
  • 1 tbsp and 2-1/4 teaspoons milk
  • 1 tbsp and 1 teaspoon unsweetened cocoa powder
  • 1/8 tsp vanilla extract
  • 1-1/3 cups (160g) confectioners' sugar
  1. Put butter or margarine into large mixing bowl. Microwave on high until melted.
  2. Stir in sugar and cocoa. Add eggs and vanilla; beat vigorously until well-blended. Stir in flour, nuts and salt. Let batter "rest" for 10 minutes.
  3. Pour into an 11 3/4 x 7 1/2 pan. Place on a plastic trivet or inverted saucer in oven. Microwave on medium 9 minutes, rotating dish 1/2 turn after 3 minutes.
  4. Microwave on high 3-5 minutes rotating dish 1/2 turn once, until top is mostly dry with moist spots and pick comes out clean. Sprinkle marshmallows evenly over top of cake. Let stand about 5 minutes until marshmallows are slightly melted.
  5. To Make Frosting: Melt 1/2 cup butter in large bowl. Stir in 1/3 cup milk, 1/4 cup cocoa and 1/2 teaspoon vanilla. Add 4 cups confectioners' sugar and beat vigorously until smooth. Spread evenly over marshmallows. Let stand on flat surface 30 minutes until slightly warm or cool completely. Makes 16 very rich servings as this is a very dense cake.
 
  • 4 x Fine Grated Lemon (Save the Juice from the Lemon)
  • 1 Can (400g) Condensed Milk
  • 1/4 Pint Double Cream

Mix the lemon rind, condendensed milk, and double cream with an electric whisk until it changes it's consistency (thicker). Add the lemon juice while beating the cream mixture. (Add enough amount of lemon juice until you are satisfied with the strength of the lemon flavour.

 
  • 150g Digestive Biscuits
  • 80g Butter
  • 50g Sugar
  1. Crush the biscuits
  2. Melt the butter
  3. Mix biscuits and butter and sugar all together

In a greased round dish or tin, put baking sheet over it (so it will come out easily). Press the base mixture onto the round tin or dish. Then pour the cream mixture on top of the base mixture.

Put in the fridge and let it set for about 30 mins.

-- Emma Readhead

 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cold water or milk or soy milk
  • 1/3 cup vegetable oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract

Chocolate Sauce:

  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons baking cocoa
  • 1 cup boiling water
  • Dash salt
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract

Directions

In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. Microwave on high for 6-8 minutes, turning the dish every 2 minutes, or until a toothpick inserted near the center comes out clean. In a 1-qt microwave safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 1 minute more. Stir in butter and vanilla. Spoon over pieces of warm cake.

 
  • 6 fresh peaches, cut in half & remove seed
  • 2 T sugar
  • 4 T water

Stir until sugar is melted - add peaches and vanilla seeds & pods. Simmer until slightly caramelised

Whip together:

  • 4 oz sugar
  • 4 oz butter

Add:

  • 1 egg
  • 4 oz Self Raising flour
  • Milk - to get a stiff mixture

Place peaches and syrup in dish, roughly place sponge on top - bake 350 degrees for 1/2 hr.

-- Sister Jowett, Melbourne

   
  • Shortcrust pastry
  • 1 cup cooked, sieved pumpkin
  • 2 beaten eggs
  • 1/2 cup milk
  • 2 Tbs brown sugar
  • 1 Tb golden syrup
  • 2 tsp flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp mixed spice
  • 1/2 tsp salt

Line greased pie dish with shortcrust pastry.

Mix all other ingredients and pour into pastry shell.

Bake at 200 C. for 5 minutes, then turn oven to 180 C. and bake further 35 minutes, or until filling is set.

When cooled serve luke warm with whipped cream or icecream.

 
  • Shortcrust pastry
  • 1 and 1/2 cups milk
  • 2 beaten eggs
  • 2 Tb sugar
  • 1/2 tsp vanilla essence
  • grated nutmeg, optional

Line greased 20cm pie dish with shortcrust pastry. Bought sheets of pastry are useful to have in the freezer.

Mix all other ingredients except nutmeg, and pour into pastry shell.

Sprinkle with grated nutmeg, if you have it.

Put into oven at 200 C. and reset oven to 160 C. Bake 45 minutes, or until filling is just set. It will set further as it cools.

When cooled serve luke warm with whipped cream or icecream.

 
  • 1 lemon cake mix
  • 1 small pkg instant coconut jello pudding
  • 4 eggs
  • 1/2 cup oil
  • 1/4 cup poppy seeds
  • 1 cup hot water

Bake 350 (160C) for 35-40 min.

   
  • 2 cups Baking Mix
  • 2 Tbs sugar
  • 2 Tbs cocoa, sieved to remove lumps
  • 1/2 cup milk

Mix well and pour into greased dish. Pour over topping and bake about 30 minutes at 180 C.

  • 2 Tbs sugar
  • 1 Tb cocoa
  • 1 and 1/2 cups boiling water
 
  • 2 and 1/2 cups Baking Mix
  • 1/2 cup sugar
  • 2 beaten eggs
  • 1/3 cup milk with 2 tsp vinegar in it
  • 1 tsp cinnamon, optional

Mix and pour over hot, cooked, sliced apples in greased baking dish. Bake about 30 minutes at 180 C. Rhubarb or other cooked fruit can replace apples. Spongecake cooks better if fruit is hot before mixture is poured over it.

 
  • 3 eggs, beat on high 5 min.
  • 1 cup sugar
  • 2/3 cups pumpkin
  • 1 tsp lemon or vanilla ext.
  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Bake on greased and floured wax paper lined cookie sheet 375 (190C) 12-15 min

Remove from oven and sprinkle with powdered sugar. Turn onto power sugar covered towel, roll up and let cool. Unroll, fill and roll up again

Filling:

  • 1 cup powdered sugar
  • 85g cream cheese
  • 4 TBS marg.
  • 1/2 tsp vanilla
 
  • 10 ounces (283gm) sugar unrefine golden caster
  • 6 ounces (170gm) margarine

Cream sugar and margarine

Add:

  • 3 eggs
  • 1 tsp vanilla
  • 6 ounces (170gm) natural yoghurt
  • 8 ounces (226gm or 1 cup) Self-Raising flour
  • 1 1/2 (42gm) ounces cocoa powder
  • 1 tsp Baking soda

Put in a baking tray (11" x 9") and bake 180 degrees Celcius until knife comes out clean when inserted.

 
  • 2 ounces (56gm) margarine
  • 1 ounce (28gm) cocoa or bit less 1/2 ounce
  • 3 Table spoon Milk
  • 10 ounces (283gm) icing sugar

Melt margarine add cocoa, add bit of milk and icing sugar alternately.

As soon as the cake comes out of the oven, spread icing. It will slight melt but it will harden up when cooled. This will trap in the moisture of the cake and will make it rich.

-- Hannah Wilkins

It is best to make this cake the day before you need the cake as I find that it is more rich and moist the next day.

   
  • 175g dates, stoned and chopped
  • 300ml water
  • 1 teaspoon bicarbonate of soda
  • 50g unsalted butter
  • 175g caster sugar
  • 2 eggs, beaten
  • 175g self-raising flour
  • 1 teaspoon vanilla essence
 
  • 300ml double cream
  • 50g demerar sugar
  • 2 teaspoons black treacle
 

Pre-heat the oven to 180C/350F/Gas4 and grease a 28 x 18 cm baking tin.

Boil the dates in the water for about 5 minutes until soft, then add the bicarbonate of soda.

Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.

Mix in the dates, flour and vanilla essence then pour into the greased baking tin and cook in the oven for about 30-40 minutes until just firm to the touch.

 

Simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil. Some of this can be poured over the sponge and finished under the grill, or it can be kept totally separate and ladled over the sponge when portioned. Good, fresh, thick cream is just right for this pudding.

Serves 4

 

Freash fruit cake conjures up the taste of the Caribbean

  • 350g/12oz Self-Raising Flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 175g/60z light muscovado sugar
  • 4 eggs
  • 200ml/7fl oz sunflower oil
  • 2 bananas, mashed
  • 100g/4oz pineapple, very finely chopped
  • finely grated rind and juice of 1 orange
  • 100g pack walnuts, roughly chopped
 
  • 2 x 200g packs medium-fat sot cheese, at room temperature
  • 200g/8oz icing sugar
  • 50g/2oz honey-coated banana chips
  1. Preheat the oven to 180C/Gas 4/fan oven 160C. Butter and line two 20cm/8in sandwich tins. Sift the flour into a large bowl with the soda, mixed spice and sugar.
  2. Whisk the eggs and the oil until smooth. Stir in the egg mixture into the flour with the bananas, pineapple, orange rind, juice and walnuts. Stir well. Divide between the prepared tins. Bake for 45 minutes until risen and firm. Cool fo 10 minutes then remove from the tins peel off the paper and leave to cool completely.
  3. Beat the soft cheese until smooth. Gradually add the icing sugar to give a smooth frosting. Spred half the frosting over one cake. Put the other cake on top. Spread over the remaining icing, swirling it with a pallet knife. Sprinkle over the banana chips.

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